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Kudzu root whole flour and preparation method thereof

A technology of kudzu root powder and kudzu root slices, which is applied in food preparation, food forming, food science, etc., can solve the problems of browning reaction kudzu root product color, yellowish, vitamin B1 damage, etc., to achieve high health care and nutritional value, process flow Short, easy-to-manipulate effects

Inactive Publication Date: 2013-12-11
达州市山参葛业有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In addition, the existing kudzu root processing technology has a common defect: that is, the fresh kudzu root will undergo browning reaction during the processing, so that the color of the kudzu root product is yellowish.
However, because the role of sodium pyrosulfite is not to prevent the browning reaction of kudzu root but to decompose the brown polymer after browning, it is impossible to fundamentally solve the nutrient loss caused by browning of kudzu root on the one hand, and the sodium pyrosulfite added on the other hand It will also cause the destruction of vitamin B1 in kudzu root

Method used

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  • Kudzu root whole flour and preparation method thereof

Examples

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Effect test

Embodiment 1

[0028] Put fresh kudzu root into water to wash, remove the skin after cleaning the soil and other impurities on the surface, then cut 250 parts of kudzu root after cleaning and peeling into kudzu root slices with a thickness of 4mm; put kudzu root slices into 0.2 parts of vitamin C, 0.4 1 part of citric acid, 0.2 part of sodium citrate and 250 parts of clear water, soaked in the color protection solution for 1 hour, drained the water on the surface, then dried it in hot air at 90°C for 45 minutes, and then crushed it into a particle size of 70 Purpose powder, weighing, packaging. The total flavonoid content of pueraria root powder was measured to be 0.33%.

Embodiment 2

[0030] Put fresh kudzu root into water to wash, remove the skin after cleaning the soil and other impurities on the surface, then cut 250 parts of kudzu root after cleaning and peeling into kudzu root slices with a thickness of 3mm; 1 part of citric acid, 0.3 part of sodium citrate and 250 parts of clear water, soaked in the color protection solution composed of 0.5 hours, drained the water on the surface, then dried in hot air at 85°C for 30 minutes, and then pulverized it into a particle size of 60 Purpose powder, weighing, packaging. The total flavonoid content of pueraria root powder was measured to be 0.31%.

Embodiment 3

[0032] Put the fresh Pueraria lobata in water and wash it, remove the skin after cleaning the soil and other impurities on the surface, then cut 250 parts of Pueraria lobata after cleaning and peeling into Pueraria slices with a thickness of 3.5mm; Soak in a color protection solution consisting of 0.45 parts of citric acid, 0.2 parts of sodium citrate and 250 parts of water for 0.8 hours, drain the water on the surface, then dry it in hot air at 88°C for 50 minutes, and then crush it into particle size 65 mesh powder, weighed and packaged. The total flavonoid content of pueraria root powder was measured to be 0.37%.

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Abstract

The invention discloses kudzu root whole flour. The kudzu root whole flour is snowy white powder with the particle size of 60-80 meshes, and the content of total flavonoids from kudzu root is 0.31-0.40%. The preparation method of the kudzu root whole flour, disclosed by the invention, comprises the following process steps of: sequentially washing fresh kudzu root, slicing, carrying out color protection, drying, crushing, burdening, drying, packaging and the like. As an appropriate composite color protection solution is adopted in the preparation method for performing soaking and color protection treatment on the fresh kudzu root, the browning reaction of the kudzu root is effectively inhibited, thus the kudzu root whole flour can not only keep the original snowy white color of the kudzu root and realize a good sensory effect, but also enable the content of flavonoid type substances from the kudzu root to be high, realize high health care and nutrient values, give more additional values to products and enable the market competitiveness to be stronger. The method disclosed by the invention has the advantages of simple process, short process flow and easiness in operation control.

Description

technical field [0001] The invention belongs to the technical field of kudzu root processed products and preparation thereof, and in particular relates to kudzu root whole powder and a preparation method thereof. Background technique [0002] Pueraria is a traditional medicinal and edible plant. Pueraria is rich in flavonoids, starch nutrients, essential amino acids needed by the human body and rich trace elements. It can effectively improve blood circulation in the brain and reduce blood lipids, blood pressure, and blood sugar. , Adjuvant treatment of coronary heart disease, angina pectoris, nervous headache, etc. have obvious effects. [0003] The kudzu root powder of existing domestic production is mainly kudzu root starch. The kudzu root starch is precipitated by crushing the kudzu root and washing to remove the fibrous substances in the kudzu root. Since the flavonoids, essential amino acids and abundant trace elements in Pueraria lobata mainly exist in the fibrous su...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/214A23L1/29A23P1/06A23L19/10A23L33/00
Inventor 赵志峰朱洪兵温建镇
Owner 达州市山参葛业有限责任公司
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