The invention provides acidic
amino acid modified
brewing arrowroot with low
caking rate and a preparation method thereof, and relates to the technical field of
food processing. The method provided by the invention comprises the following steps: infiltrating arrowroot
powder in an acidic
amino acid solution, and
drying at 40-60 DEG C to obtain a compound; and carrying out heat treatment on the compound at 120-150 DEG C to obtain the
brewing arrowroot
powder. According to the invention, through acidic
amino acid solution infiltration treatment,
hydrogen ions,
hydrogen bond donors and
hydrogen bond receptors are provided for the
system, and
browning of arrowroot flour at high temperature is prevented; through low-temperature
drying treatment, the radix puerariae
powder is prevented from being gelatinized at high temperature, and the integrity of radix puerariae powder particles is guaranteed; through high-temperature complexing treatment, hydrogen bonds are formed between the arrowroot flour and amino acids, so that the
solubility of the arrowroot flour is greatly improved, and the
brewing caking rate of the arrowroot flour is reduced. Acidic
amino acid solution infiltration, low-temperature
drying and high-temperature complexing treatment are combined, under the condition that low-content acidic amino acid auxiliary materials are used, the natural particle shape of the arrowroot flour is kept, the brewing
caking rate of the arrowroot flour is reduced, and the purity of the arrowroot flour is guaranteed.