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Preparation method of radix puerariae liquor

A technology of pueraria wine and pueraria powder, applied in the field of food processing, can solve the problems of low content of effective active components of pueraria, inconspicuous efficacy, etc., to reduce the content of oily content and fusel oil, improve the yield of wine, and improve the utilization rate Effect

Pending Publication Date: 2021-06-01
INST OF APPLIED CHEM JIANGXI ACAD OF SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But the content of Pueraria root effective active ingredient is very low in the product that above two kinds of methods make, and effect is not obvious

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A preparation method of kudzu root wine, it may further comprise the steps:

[0028] Step 1, take fresh kudzu root, wash, slice and dry in sequence, and pulverize kudzu root to 300-500 mesh with a pulverizer to obtain kudzu root powder;

[0029] Step 2, mix 100kg kudzu root powder and 100kg distilled water evenly, put the mixture in a liquid fermenter; in the liquid fermenter, add 300g of cellulase with an activity of 10u / mg and 200g of pectinase with an activity of 40u / mg , then add citric acid to adjust the pH value to 4, and perform enzymolysis at 45°C for 4.5 hours to obtain a hydrolyzate; during the enzymolysis process, stir continuously at a stirring speed of 40r / min for 30 minutes;

[0030] Step 3. In the liquid fermenter, add 300g of glucoamylase with an activity of 80u / ml and 100g of α-amylase with an activity of 30u / mg to the hydrolyzed solution in step 2, and then add citric acid to adjust the pH of the saccharified solution 4. Carry out saccharification tre...

Embodiment 2

[0038] A preparation method of kudzu root wine, it may further comprise the steps:

[0039] Step 1, take fresh kudzu root, wash, slice and dry in sequence, and pulverize kudzu root to 300-500 mesh with a pulverizer to obtain kudzu root powder;

[0040] Step 2, mix 100kg kudzu root powder and 200kg distilled water evenly, put the mixture in a liquid fermenter; in the liquid fermenter, add 400g of cellulase with an activity of 12u / mg and 250g of pectinase with an activity of 46u / mg , then add acetic acid to adjust the pH value to 4, enzymolyze at 48°C for 4.5 hours to obtain a hydrolyzate; during the enzymolysis process, stir continuously at a stirring speed of 40r / min for 30 minutes;

[0041]Step 3. In the liquid fermenter, add 420g of glucoamylase with an activity of 85u / ml and 200g of α-amylase with an activity of 39u / mg to the hydrolyzate in step 2, and then add acetic acid to adjust the pH of the saccharified solution to 4 , carry out saccharification treatment at 55°C for...

Embodiment 3

[0049] A preparation method of kudzu root wine, it may further comprise the steps:

[0050] Step 1, take fresh kudzu root, wash, slice and dry in sequence, and pulverize kudzu root to 300-500 mesh with a pulverizer to obtain kudzu root powder;

[0051] Step 2, mix 100kg kudzu root powder and 300kg distilled water evenly, put the mixture in a liquid fermenter; in the liquid fermenter, add 350g of cellulase with an activity of 15u / mg and 280g of pectinase with an activity of 50u / mg , then add citric acid to adjust the pH value to 4.5, enzymolyze at 50°C for 5.0 hours to obtain a hydrolyzate; during the enzymolysis process, stir continuously at a stirring speed of 45r / min for 20 minutes;

[0052] Step 3. In the liquid fermenter, add 500g of glucoamylase with an activity of 90u / ml and 350g of α-amylase with an activity of 43u / mg to the hydrolyzed solution in step 2, and then add citric acid to adjust the pH of the saccharified solution 4.3. Carry out saccharification treatment at...

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Abstract

The invention discloses a preparation method of radix puerariae liquor. The method comprises the following steps: taking fresh radix puerariae, and sequentially cleaning, slicing, drying and crushing to obtain radix puerariae powder; uniformly mixing radix puerariae powder and distilled water, adding cellulase and pectinase, then adding a regulator to regulate the pH value, and carrying out enzymolysis treatment to obtain hydrolysate; adding saccharifying enzyme and alpha-amylase into the hydrolysate, then adding a regulator to regulate the pH value of saccharified liquid, and carrying out saccharification treatment to obtain saccharified liquid; adding tannase, esterifying enzyme and protease into the saccharified liquid, then adding a regulator to regulate the pH value of the saccharified liquid, and performing aroma enhancement treatment to obtain enzymatic hydrolysate; then, adding distilled water and aroma-producing yeast into the enzymatic hydrolysate for fermentation treatment; and finally, pouring the fermented radix puerariae liquor crude product into a distiller for distillation, and collecting the distilled radix puerariae raw liquor. The nutritional health-care radix puerariae liquor prepared by the method is high in effective active ingredients and has the characteristic flavor of radix puerariae.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a preparation method of kudzu root wine. Background technique [0002] Radix Pueraria, also known as Radix Pueraria, Radix Pueraria, etc., is the tuberous root of the perennial liana of the leguminous family Pueraria lobata. Pueraria lobata has a long history of both medicine and food, and is a plant with both medicine and food announced by the Ministry of Health. As food, its starch can be taken to satisfy hunger; as a traditional Chinese medicine, kudzu root has the effects of relieving the exterior and reducing fever, promoting body fluid to quench thirst, opening yang and relieving diarrhea, which was first recorded in "Shen Nong's Herbal Classic" in the Han Dynasty of my country. According to Li Shizhen's "Compendium of Materia Medica": "Puderaria lobata root has the evil of relieving the surface of Yangming muscles. It is sweet and cool and non-toxic. It can't be u...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 徐国良涂招秀袁菊如韩晓丹胡居吾王慧宾
Owner INST OF APPLIED CHEM JIANGXI ACAD OF SCI
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