Preparation method of kudzuvine root flavone-enriched kudzu powder koji

A technology of pueraria flavonoids and pueraria root powder is applied in the field of food processing to achieve the effect of preventing starch aging and facilitating the growth of molds

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

At present, there is no report on the market that only uses kudzu root as the main ingredient to prepare distiller's yeast. As a medicinal and edible plant material, kudzu root has certain characteristics and application space in the processing of distiller's yeast

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A preparation method of kudzu root koji rich in pueraria flavonoids, the steps are as follows:

[0028] (1) Pick fresh and mildew-free old kudzu flowers, kudzu leaves, kudzu vines and kudzu roots in early October of that year, wash them with water, drain and peel the kudzu roots; add 1% (v / v) ) 20% (v / v) ethanol aqueous solution of lactic acid, Pueraria puerariae flower, Pueraria root bark, and ethanol solution in a mass ratio of 2:1:10 are repeatedly refined under the protection of low-temperature nitrogen at 10°C, extracted and filtered to extract juice; After draining with kudzu vines, directly grind and mash into wet powder for later use;

[0029] (2) Soak the peeled and diced kudzu root in step (1) in water, pick it up, pressurize and ripen at 115°C and 0.15Mpa at high temperature, quickly freeze at -20°C, vacuum freeze-dry, and ultrafine pulverize at low temperature to obtain gelatinization and drying kudzu root powder; during low-temperature superfine pulverizat...

Embodiment 2

[0035] A preparation method of kudzu root koji rich in pueraria flavonoids, the steps are as follows:

[0036](1) Pick fresh and mildew-free old kudzu flowers, kudzu leaves, kudzu vines and kudzu roots in early October of that year, wash them with water, drain and peel the kudzu roots; add 2% (v / v) ) 30% (v / v) ethanol aqueous solution of lactic acid, old kudzu flower, kudzu root bark, and ethanol aqueous solution are mixed in a mass ratio of 3:2:15, repeatedly refined under the protection of low-temperature nitrogen at 15°C, extracted and filtered to obtain juice; After the leaves and kudzu vines are drained, they are directly ground and mashed into wet powder for later use;

[0037] (2) Soak the peeled and diced kudzu root in step (1) in water, pick it up, heat it at 120°C and 0.20Mpa under high temperature and pressure, freeze quickly at -40°C, vacuum freeze-dry, and ultrafine pulverize at low temperature to obtain gelatinization For the dried kudzu powder, control the cool...

Embodiment 3

[0043] A preparation method of kudzu root koji rich in pueraria flavonoids, the steps are as follows:

[0044] (1) Pick fresh and mildew-free old kudzu flowers, kudzu leaves, kudzu vines and kudzu roots in early October of that year, wash them with water, drain and peel the kudzu roots; add 1.5% (v / v ) 25% (v / v) ethanol aqueous solution of lactic acid, old kudzu flower, kudzu root bark, and ethanol solution are mixed at a mass ratio of 2.5:1.5:12.5, repeatedly refined under the protection of low-temperature nitrogen at 12.5°C, extracted and filtered to obtain juice; After the leaves and kudzu vines are drained, they are directly ground and mashed into wet powder for later use;

[0045] (2) Soak the peeled and diced kudzu root in step (1) in water, pick it up, pressurize at 117.5 and 0.175Mpa for high-temperature aging, freeze rapidly at -30°C, vacuum freeze-dry, and ultra-fine pulverize at low temperature to obtain gelatinized and dried Pueraria powder; during low-temperature...

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PUM

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Abstract

The invention discloses a preparation method of kudzuvine root flavone-enriched kudzu powder koji, and belongs to the field of food processing. The kudzu powder koji is prepared from the raw materials including kudzuvine roots, kudzuvine flowers, kudzuvine leaves and kudzuvine stems, wherein the kudzuvine roots are subjected to high-temperature pressurization and low-temperature superfine grinding to promote starch gelatinization and partial dissociation of fibers, starch aging is prevented after quick-freezing, and the loose koji structure state is beneficial to the growth of microorganisms; and the kudzuvine leaves and the kudzuvine barks are prevented from oxidation by adopting the treatment means of special solvent high-efficiency extraction and low-temperature nitrogen protection, high content of total flavonoids in the koji can be guaranteed, and the prepared koji is rich in pueraria flavones. The koji can be used for brewing yellow rice wine rich in pueraria flavones, and has unique wine flavor and red wine body.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a preparation method of kudzu root koji rich in kudzu flavonoids. Background technique [0002] As early as the Zhou Dynasty's book "Shuo Ming Pian", there is "If you make wine, you will only be a straight tiller". Analyzed from scientific principles, distiller's yeast actually evolves from moldy grains. The production technology of distiller's yeast was comprehensively summarized for the first time in "Qi Min Yao Shu" in the Northern Wei Dynasty, and had reached a very high level in the Song Dynasty. It is mainly manifested in: the variety of distiller's yeast is complete, the process technology is perfect, and the saccharification and fermentation power of distiller's yeast, especially the small koji in the south, is very high. Modern distiller's yeast is still widely used in the brewing of yellow rice wine, liquor etc. In terms of production technology, due to the mastery of ...

Claims

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Application Information

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IPC IPC(8): C12G3/026
CPCC12G3/026
Inventor 汪超宋金义赵一果赵今月胡勇徐宁祁勇刚
Owner THE SUIZHOU ER YUE FENG FOOD
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