Preparation method of radix puerariae powder

A technology of kudzu powder and kudzu root, which is applied in the functions of food ingredients, food science, application, etc. It can solve the problems of large loss of ingredients, bitter taste of kudzu powder, and reduction of nutritional value of kudzu powder, so as to achieve light yellow color and reduce platelet aggregation , improve the effect of microcirculation

Inactive Publication Date: 2016-02-17
郑志琨
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The existing kudzu root products often discard the kudzu root juice after squeezing or dehydrating the kudzu root, and then after the drying process, the active substances in the kudzu root are lost greatly, and the kudzu root powder has a bitter taste, which reduces the nutritional value of the kudzu root powder

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A kind of preparation method of kudzu root powder of the present invention, the steps are as follows:

[0029] Dig fresh Pueraria lobata root, clean the surface of Pueraria lobata root, cut off a 5 cm piece of Pueraria lobata root from the head down, cut the remaining pieces of Pueraria lobata root into slices, sun-dry until the water content of the Pueraria lobata slices is 15%, and then bake until the water content of the lobster root slices is 10%, followed by drying until the water content of the kudzu root slices is 5%, and finally drying until the kudzu root slices have no moisture, and the pieces are passed through a 120-mesh sieve and put into small bags.

Embodiment 2

[0031] A kind of preparation method of kudzu root powder of the present invention, the steps are as follows:

[0032] Dig fresh Pueraria lobata root, clean the surface of Pueraria lobata root, cut off the 8 cm piece of Pueraria lobata root from the head of the root, cut the remaining pieces of Pueraria lobata root into slices, dry until the water content of the Pueraria lobata slices is 20%, and then bake until the water content of the lobster root slices is 20%. 12%, followed by drying until the water content of the kudzu root slices is 8%, and finally drying until the kudzu root slices have no moisture, and the pieces are passed through a 120-mesh sieve and put into small bags.

Embodiment 3

[0034] A kind of preparation method of kudzu root powder of the present invention, the steps are as follows:

[0035] Dig fresh Pueraria lobata, clean the surface of Pueraria lobata, cut off 10 cm pieces of Pueraria lobata root from the head down, cut the remaining pieces of Pueraria lobata root into slices, sun-dry until the water content of the Pueraria lobata slices is 25%, and then bake until the water content of the Pueraria lobata slices is 25%. 15%, followed by drying until the water content of the kudzu root slices is 10%, and finally drying until the kudzu root slices have no moisture, and the pieces are passed through a 120-mesh sieve and put into small bags.

[0036] The present invention adopts 2 times of drying and 2 times of drying, which more than doubles the amount of puerarin and total flavonoids obtained by one-time drying or drying; Puerarin and total flavonoids will be greatly lost due to the volatilization of the total flavonoids; the one-time drying tempe...

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PUM

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Abstract

The invention relates to a processing method for an agricultural product, and particularly relates to a preparation method of a radix puerariae powder. The preparation method comprises the steps: digging to take fresh radix puerariae, washing the surface of the radix puerariae cleanly, cutting off a 5-10 cm radix puerariae block downwards from the head of the radix puerariae, cutting the rest of the radix puerariae into slices, drying in the sun to the water content of the radix puerariae slices of 15%-25%, then baking to the water content of the radix puerariae slices of 10%-15%, again drying in the sun to the water content of the radix puerariae slices of 5%-10%, and finally baking until the radix puerariae slices contain no water. The prepared radix puerariae slices are yellowish in color, emit out a unique fragrance of the radix puerariae, are mellow in taste, are slightly sweet, and are kept with the original medicinal and nutritional values of the radix puerariae.

Description

technical field [0001] The invention relates to a powdery food processing method, in particular to a preparation method of kudzu root powder. Background technique [0002] Pueraria lobata powder, also known as kudzu root powder, is a herbal medicine recorded in "Chinese Materia Medica". It can be divided into kudzu root starch and kudzu root powder. The difference between the two lies in the different processing technology and the content of medicinal ingredients. Kudzu root contains 12% flavonoids, such as puerarin, daidzein, peanut and other nutrients, as well as protein, amino acid, sugar, and minerals such as iron, calcium, copper and selenium necessary for the human body. It is a suitable precious tonic and has the reputation of "Millennium Ginseng". It not only has medicinal value, but also has the effect of nutrition and health care. [0003] Pueraria lobata is the tuberous root of the leguminous plant Pueraria mirifica or Gange vine. It is a kind of commonly eaten...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/10A23L19/10A23L5/00
CPCA23V2002/00A23V2200/30A23V2200/326
Inventor 郑志琨
Owner 郑志琨
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