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Method for processing preserved kudzu root

A processing method and technology of preserved pueraria, applied in the confectionery industry, confectionery, food preparation and other directions, can solve the problems of high fiber content, loss of pueraria flavonoids and the like

Inactive Publication Date: 2009-08-05
余芳 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are many puerarin products on the market, but starch products are the dominant ones. During the production of starch, many medicinal ingredients such as puerarin and pueraria flavonoids are seriously lost.
Due to the high fiber content of kudzu root, it has not been reported that it can be directly developed to make ready-to-eat food from its rhizome without destroying its structure.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0013] 1. Select the artificially cultivated fresh Pueraria lobata root that was excavated in late autumn and early winter without rot and insects, remove the root hairs, and wash with a brush in water to remove the epidermis and sediment;

[0014] 2. Peel the skin with a planer, cut off the 10-20cm long neck, nose and tail at both ends of the fresh root, cut into 30×10×8mm kudzu strips, and then soak in 2% salt water;

[0015] 3. Drain the kudzu strips and put them into boiling water, boil for 12 minutes until the kudzu strips are soft and cooked, soak them in cold water immediately after taking them out to cool them down quickly;

[0016] 4. Soak the blanched kudzu sticks in 0.1% sodium bisulfite solution for 5 minutes, soak 200 kg kudzu sticks for every 100 kg of aqueous solution, rinse twice with clean water after treatment;

[0017] 5. Make sugar water according to the water-sugar ratio of 100:40, boil it, put it in Ge Tiao and boil it for 5 minutes; scoop it into 40% sug...

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PUM

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Abstract

The invention relates to a method for processing preserved kudzuvine roots, which prepares the preserved kudzuvine roots by using fresh and tender kudzuvine roots as a raw material and through the steps of washing, peeling, cutting, blanching, sugar boiling, baking and the like. The method keeps the original waxy powder fresh and fragrant and health-care nutrients of the kudzuvine roots and is convenient and low in cost. The preserved kudzuvine roots are convenient to eat.

Description

Technical field: [0001] The invention relates to the field of agricultural and sideline product processing, in particular to a method for processing preserved fruits with kudzu root as raw material. Background technique: [0002] Kudzu is a perennial vine of the genus Pueraria in the leguminous family. Pueraria contains a large amount of high-quality starch, calcium, iron, zinc, selenium and other trace elements, especially the puerarin and pueraria flavonoids. It can lower blood sugar, increase cerebral blood flow, improve blood circulation, improve learning and memory, and can effectively regulate human body functions. In view of the special medicinal and health care value of kudzu root, the Ministry of Health has listed it as a medicinal and edible item. At present, there are many puerarin products on the market, but starch products are the main products. Because many medicinal ingredients such as puerarin and pueraria flavonoids are seriously lost during the production o...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48A23G3/02A23L1/29A23L33/00
Inventor 余芳
Owner 余芳
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