Method for producing instant kudzu vine root powder through direct enzymolysis of kudzu vine root raw materials by adoption of compound enzymes
A technology of kudzu root powder and compound enzyme, which is applied in the fields of application, food preparation, food science, etc., can solve the problems of poor preparation and dispersibility, and achieve the effects of mild reaction conditions, high yield, and reduced residue discharge
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Embodiment 1
[0043] Fresh kudzu root was washed, peeled, cut into thin slices with a thickness of 4 mm, dried at a constant temperature of 55°C until the moisture content was 5%, crushed through a 120-mesh sieve, and prepared into kudzu root meal.
[0044] Weigh 300.0 g of kudzu root meal, add 1700 ml of water to prepare a kudzu root meal solution with a substrate concentration of 15%, the amount of pullulase polysaccharide enzyme added is 18U / g substrate and the amount of cellulase is 1.2×10 4 U / g substrate, under the condition of temperature 55 ℃, the enzymatic hydrolysis time was 3.0 h, then placed in a boiling water bath for 5 min, cooled to 55 ℃ and centrifuged at 3500 rpm for 15 min, the supernatant was collected and concentrated Freeze-dry to obtain instant kudzu powder. The DE value of the ready-to-eat Pueraria root powder was determined to be 50.44, the flavonoid retention was 50.31%, the yield was 44.24%, and the solubility was 21.06%. Instant pueraria powder dissolves into a s...
Embodiment 2
[0046] Fresh kudzu root was washed and peeled, cut into thin slices with a thickness of 5 mm, dried at a constant temperature of 55 °C to a moisture content of 6%, crushed through a 110-mesh sieve, and prepared into kudzu root meal.
[0047] Weigh 450.0 g of kudzu root meal, add 2550 ml of water to prepare a kudzu root meal solution with a substrate concentration of 15%, the amount of pullulase polysaccharide enzyme is 19 U / g substrate and the amount of cellulase is 1.18×10 4 U / g substrate, under the condition of temperature of 54°C, the enzymolysis time was 2.9 h, and then placed in a boiling water bath for 5 min, cooled to 54°C and centrifuged at 3400 rpm for 15 min, the supernatant was collected and concentrated Freeze-dried instant kudzu powder. The DE value of the ready-to-eat Pueraria root powder was determined to be 51.03, the flavonoid retention was 50.37%, the yield was 43.79%, and the solubility was 20.86%. Instant pueraria powder dissolves into a stable colloidal ...
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