A method for increasing amide content in Maca and the product and application of the product

Abstract

The present invention relates to a method for increasing the amide content in Maca, the prepared product and the application of the product. The method for increasing the amide content in Maca is: directly applying ultrasonic treatment to the raw material of Maca. Compared with the maca raw material, the content of maca total amide after the maca raw material is subjected to ultrasonic treatment in the present invention can be increased by 2 to 10 times, more than 200 mg / kg, reaching the local food safety standard of Yunnan Province "Maca Dried Products 》, and the treatment cycle is short, needing 1 day at most. In addition, the present invention can also promote the degradation of glucosinolates in Maca, and the content of glucosinolates in Maca after treatment is less than 0.65wt%. Thereby improving the spicy taste of Maca. The method of the invention reduces the production cost and provides favorable technical support for the industrial production of high-activity maca.

Description

technical field [0001] The invention relates to the field of application of new resource food and medicinal plants, in particular to a method for increasing the amide content in maca, the prepared product and the application of the product. Background technique [0002] Maca (Lepidium meyenii Walp.) is an annual herb of the genus Brassicaceae, native to the Andes Mountains at an altitude of 3500-4500m in South America. Since 2002, it has been planted in Lijiang in Yunnan, Xichang in Sichuan and Xinjiang in my country. At present, the Lijiang base in Yunnan has become the largest maca planting base in the world. Maca has rich nutritional value and medicinal value. Studies have shown that Maca has the functions of improving the fertility of humans and animals, improving sexual function, inhibiting prostate enlargement, anti-fatigue, anti-depression, improving osteoporosis, and improving memory. [0003] Macamides are unique secondary metabolites in Maca, and are a series of ...

AI Technical Summary

Problems solved by technology

[0004] At present, most of the harvested fresh maca is not pretreated, and is directly placed in the planting area or a wide field to dry naturally, or is dried in a high-temperature oven. The former has problems such as slow drying speed, low macamide production, and slow speed. , although the latter has a fast drying speed, it seriously affects the postharvest production of macamide. Most of the raw materials after drying in the drying room are inferior or second-grade products

[0005] CN104688796A discloses a method for extracting maca bioactive components. This method requires pretreatment and crushing of the raw materials. The broken wall treatment requires a sealed container and ammonia gas. The process is complicated and accompanied by heat treatment, ammonia gas and heat treatment Both may reduce the enzyme activity required for the synthesis reaction of macamide and affect the formation of macamide

CN105795479A discloses a preparation method of Maca extract, the same as many methods in the prior art, the object of ultrasonic treatment is the extract of Maca powder, the role is to assist extraction, but Maca amide is the extract of Maca It is gradually and slowly generated during post-harvest processing and storage. The content of macamide depends on the treatment before forming powder, and the improvement of macamide by mechanical crushing is limited.

Images