Preparation method of rapid dispersion type high-activity brewing kudzuvine powder

A highly active and dispersive technology, applied in the direction of food ingredients, food forming, protein food ingredients, etc., can solve the problem of not easy to disperse, and achieve the effect of retaining active substances and flavor without loss

Inactive Publication Date: 2021-04-09
THE SUIZHOU ER YUE FENG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The present invention has made technological innovations for the difficult problems of easy agglomeration, retrogradation, and difficulty in dispersing of traditional water-washed and dried kudzu powder, as well as the process defect of washing and loss of active ingredients. The method uses a special solvent to efficiently extract the crude protein of fresh and tender ramie leaves, and uses a filter membrane to concentrate at room temperature to avoid the denaturation of the crude protein. The best effect of solubilization

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A preparation method for fast-dispersing high-activity brewing arrowroot powder, the steps are as follows:

[0022] (1) Pick fresh, mildew-free and intact kudzu root and fresh ramie leaves in early November of that year, wash them with water, drain and peel the kudzu root; chop the kudzu root bark finely and add 20% (v / v) lactic acid containing 1% (v / v) v) In the aqueous ethanol solution, kudzu root bark and ethanol solution are mixed in a mass ratio of 2:10, repeatedly refined under the protection of low-temperature nitrogen at 10°C, extracted and filtered to obtain the juice;

[0023] (2) Add ramie leaves in step (1) to 0.4% (v / v) phosphoric acid aqueous solution containing 3% (g / g) sodium sulfate, mix ramie leaves and phosphoric acid solution at a mass ratio of 2:10, Repeated grinding, leaching, filtration and centrifugation to get the supernatant juice, repeated leaching three times and centrifugation to get the juice, then concentrated with a filter membrane to obt...

Embodiment 2

[0029] A preparation method for fast-dispersing high-activity brewing arrowroot powder, the steps are as follows:

[0030] (1) Pick fresh, mildew-free and intact kudzu root and fresh ramie leaves in early November of that year, wash them with clean water, drain and peel the kudzu root; add 30% (v / v) lactic acid containing 2% (v / v) lactic acid to the kudzu root bark / v) In the aqueous ethanol solution, kudzu root bark and ethanol solution are mixed at a mass ratio of 3:15, repeatedly refined under the protection of low-temperature nitrogen at 15°C, extracted and filtered to obtain the juice;

[0031] (2) Add ramie leaves in step (1) to 0.8% (v / v) phosphoric acid aqueous solution containing 5% (g / g) sodium sulfate, mix ramie leaves and phosphoric acid solution at a mass ratio of 3:15, Repeated grinding, leaching, filtration and centrifugation to get the supernatant juice, repeated leaching three times and centrifugation to get the juice, then concentrated with a filter membrane ...

Embodiment 3

[0037] A preparation method for fast-dispersing high-activity brewing arrowroot powder, the steps are as follows:

[0038](1) Pick fresh, mildew-free and intact kudzu root and fresh ramie leaves in early November of that year, wash them with clean water, drain and peel the kudzu root; chop the kudzu root bark and add 25% v / v of lactic acid containing 1.5% (v / v) ) in the aqueous ethanol solution, kudzu root bark and ethanol solution were mixed at a mass ratio of 2.5:12.5, repeatedly refined under the protection of low-temperature nitrogen at 12.5°C, extracted and filtered to extract the juice;

[0039] (2) Add ramie leaves in step (1) to 0.6% (v / v) phosphoric acid aqueous solution containing 4% (g / g) sodium sulfate, mix ramie leaves and phosphoric acid solution at a mass ratio of 2.5:12.5, Repeated grinding, leaching, filtration and centrifugation to get the supernatant juice, repeated leaching three times and centrifugation to get the juice, then concentrated with a filter mem...

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PUM

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Abstract

The invention discloses a preparation method of rapid dispersion type high-activity brewing kudzuvine powder and belongs to the field of food processing. According to the preparation method, crude protein of fresh and tender ramie leaves can be efficiently extracted with a special solvent and is prevented from denaturing by normal-temperature concentration of a filter film, and kudzuvine powder starch can be effectively dispersed by the crude protein extract and is prevented from aggregating and caking, so that an optimized effect of the crude protein extract in brewing, dispersion and dissolving assistance of kudzuvine powder can be achieved, and the problems that kudzuvine powder is easily caked and coagulated in brewing and is difficult to disperse can be solved.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a preparation method of fast-dispersing high-activity brewed arrowroot powder. Background technique [0002] Pueraria pueraria, the scientific name is Pueraria lobata, also known as Gange. Pueraria pueraria is a perennial vine leguminous plant, excavated in autumn and winter, the pueraria root is particularly fat, with a powder content of 25-30%. It is named Fenge because it contains a lot of kudzu powder, and because of its sweetness, Fenge is also called Gange. Wild kudzu, mainly wild in low mountain valleys, without artificial cultivation and domestication, with a starch content of 17-20%. It can also be used for artificial cultivation. Pueraria root powder is cool and sweet in nature, has many functions such as relieving exterior and fever, promoting body fluid, promoting rash, promoting yang and relieving diarrhea, etc. Rash, diarrhea and many other diseases. The general ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/10A23L19/00A23L33/00A23L33/105A23P10/47A23J1/00A23L5/00
CPCA23J1/007A23V2002/00A23L5/00A23L19/09A23L19/10A23L33/00A23L33/105A23P10/47A23V2250/21A23V2250/548A23V2250/082A23V2250/124A23V2300/10A23V2300/20
Inventor 宋金义汪超赵一果赵今月胡勇徐宁祁勇刚
Owner THE SUIZHOU ER YUE FENG FOOD
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