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Preparation method of radix puerariae beverage and radix puerariae beverage

A technology for beverages and pueraria, which is applied in the directions of yeast-containing food ingredients, functions of food ingredients, food ingredients containing natural extracts, etc., can solve the problems of reducing the functional value of pueraria beverages, incomplete utilization of pueraria ingredients, etc. Rich in nutrients and the effect of improving nutritional value

Pending Publication Date: 2019-10-22
江西仁仁健康微生态科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Therefore, the technical problem to be solved in the present invention is to overcome the defects in the prior art that the kudzu root components are not fully utilized by processes such as pressing, extraction or amylase, which reduces the functional value of the kudzu root beverage, thereby providing a preparation of the kudzu root beverage Method and kudzu root drink

Method used

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  • Preparation method of radix puerariae beverage and radix puerariae beverage

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preparation example Construction

[0026] The present embodiment relates to a kind of preparation method of kudzu root beverage, comprises the following steps:

[0027] S1. Saccharification: Add Rhizopus oryzae powder into the cooked kudzu root, and carry out saccharification at 25-30°C.

[0028] S2. Extraction: add hot water to the saccharified kudzu root and heat it, keep the temperature at 80-100° C. for 30-60 minutes to obtain the kudzu root material.

[0029] S3. Fermentation: The kudzu root material is subjected to lactic acid bacteria fermentation, yeast fermentation and acetic acid bacteria fermentation in sequence so that the kudzu root material has a final acidity of ≥15g / L and an alcohol content of ≤0.5%.

[0030] S4. Take the supernatant of the kudzu root material that has been fermented, filter and sterilize to obtain the kudzu root beverage.

[0031] Wherein, in step S1, the addition of rhizopus oryzae powder too little will cause the saccharification time to be too long, and the addition of rhiz...

Embodiment 1

[0038] This embodiment relates to a kudzu root beverage, which is prepared according to the following steps:

[0039] S1: Pueraria pretreatment: Take 1 kg of Pueraria baicalensis and 1 kg of Pueraria kudzu as raw materials, peel, cut into pieces, dry, mix and pulverize to 10 meshes, and then soak the crushed Pueraria in warm water at 40°C for 4 hours;

[0040] S2: Puerariae cooked: put the soaked Puerariae in an electric steamer, and steam for 40 minutes;

[0041] S3: Saccharification: spread the kudzu root obtained in S2 in a stainless steel basin with a thickness of no more than 1 cm, mix it with rhizopus oryzae powder at a ratio of 1:2‰ of the mass of kudzu root to the addition amount of rhizopus oryzae, and saccharify at 28°C for 72 hours , during the saccharification process, pay attention to stirring once every 24 hours with a sterilized stainless steel spoon;

[0042] S4: Extraction: Add the kudzu root obtained in S3 to 100°C hot water in a ratio of 1:4, and heat to ke...

Embodiment 2

[0047] This embodiment relates to a kudzu root beverage, which is prepared according to the following steps:

[0048] S1: Pueraria pretreatment: Take 1 kg of Pueraria baicalensis and 2 kg of Pueraria kudzu as raw materials, peel, cut into pieces, dry, mix and crush to 20 mesh, and then soak the crushed Pueraria in warm water at 60°C for 8 hours;

[0049] S2: Puerariae cooked: put the soaked Puerariae in an electric steamer, and steam for 60 minutes;

[0050] S3: Saccharification: spread the kudzu root obtained in S2 in a stainless steel basin with a thickness of no more than 1 cm, mix it with rhizopus oryzae powder at a ratio of 1:3‰ of the mass of kudzu root to the addition amount of rhizopus oryzae, and saccharify at 30°C for 72 hours , during the saccharification process, pay attention to stirring once every 24 hours with a sterilized stainless steel spoon;

[0051] S4: Extraction: Add the kudzu root obtained in S3 to 100°C hot water in a ratio of 1:5, and heat to keep the...

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Abstract

The invention relates to the field of health-care beverages, in particular to a preparation method of a radix puerariae beverage and the radix puerariae beverage. The preparation method of the radix puerariae beverage comprises the following steps of adding rhizopus oryzae powder into cooked radix puerariae, performing saccharifying at 25-30 DEG C, adding hot water into the saccharified radix puerariae for heating until the temperature reaches 80-100 DEG C, and maintaining the temperature for 30-60 minutes to obtain a radix puerariae material; then, performing lactobacillus fementation, yeastfermentation and acetic acid bacteria fermentation on the radix puerariae material in sequence to ensure that the final acidity of the radix puerariae material is higher than or equal to 15 g / L; afterthe fermentation is finished, obtaining a supernatant for blending, filtering and sterilizing to obtain the radix puerariae beverage. According to the provided preparation method, the extraction of radix puerariae and flavone is enhanced, the nutritional value of the radix puerariae beverage is increased, and meanwhile, flavor substances generated by different strains can thoroughly convert the smell of radix puerariae and generate a pleasant fragrance; the commercial value of a product is increased.

Description

technical field [0001] The invention relates to the field of health drinks, in particular to a method for preparing a kudzu root drink and the kudzu root drink. Background technique [0002] Pueraria lobata is the dried root of the Pueraria genus Fabaceae, which is dug out in autumn and winter, peeled, cut into pieces or sliced, and then dried. It is sweet, pungent, and cool in taste, and has the functions of relieving muscle and reducing fever, promoting body fluid, eliminating restlessness and quenching thirst. Pueraria lobata is rich in dietary fiber, starch, vegetable protein, essential vitamins, amino acids and various mineral components. Its functional ingredients include flavonoids: daidzein, daidzein, daidzein-4,7-diglucoside, puerarin, puerarin-7-xyloside, puerarin alcohol, pueraria vine and isoflavone glycosides, etc. . [0003] Because kudzu root can be used for both medicine and food, kudzu root is currently being produced in large quantities as dietary health...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L2/52A23L33/10A23L33/105
CPCA23L2/382A23L2/52A23L33/10A23L33/105A23V2002/00A23V2200/30A23V2200/326A23V2200/328A23V2250/21A23V2250/76
Inventor 张国栋
Owner 江西仁仁健康微生态科技有限公司
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