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Preparation method of kudzuvine root fruit milk

A technology of pueraria fruit and pueraria, applied in the direction of milk preparations, bacteria and dairy products used in food preparation, can solve the problems of heavy sourness and taste, and achieve the effects of stable tissue state, rich nutrition and soft taste

Inactive Publication Date: 2020-02-21
ZHANGJIAJIE ANFU TOURISM FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, this still adopts fruit juice deployment, and a single sour agent is used to adjust the acidity, resulting in a heavier taste of the product

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A preparation method of kudzu root fruit milk, comprising the steps of:

[0030] S1. Select kudzu root. The selected kudzu root was harvested in the same year and cut into thin slices with a thickness of 0.5 cm to remove impurities. When cleaning, soak in deionized water for 3 minutes, and then flow and wash for 1 minute;

[0031] S2. Put the kudzu root into a steamer, heat it, and steam it with steam. The cooking temperature is 90° C., and the cooking time is 0.5 hour;

[0032] S3. Put the steamed kudzu root into an oven, the baking temperature is 70° C., the baking time is 0.5 hour, and the kudzu root is baked with hot air, so that the kudzu root continues to soften;

[0033] S4. Grinding the baked kudzu root, adding pectinase and cellulase, and treating it in an ultrasonic generator, the pectinase is 100U / g of pectinase, and the cellulase is 50U / g cellulase, the ultrasonic power is 200W, the temperature is controlled at 45°C, and the treatment time is 1.5 hours;

...

Embodiment 2

[0039] A preparation method of kudzu root fruit milk, comprising the steps of:

[0040] S1. Select kudzu root. The selected kudzu root was harvested in the same year and cut into thin slices with a thickness of 1.5 cm to remove impurities. When cleaning, soak in deionized water for 5 minutes, and then flow and wash for 3 minutes;

[0041] S2. Put the kudzu root in a steamer, heat it, and steam it with steam. The cooking temperature is 98° C., and the cooking time is 1.5 hours;

[0042] S3. Put the steamed kudzu root into an oven, bake at a temperature of 78° C., and bake for 0.8 hours, and use hot air to bake it so that the kudzu root continues to soften;

[0043] S4, grind the baked kudzu root, add pectinase and cellulase, and process in an ultrasonic generator, the pectinase is 120U / g of pectinase, and the cellulase is 80U / g cellulase, the ultrasonic power is 300W, the temperature is controlled at 45°C, and the treatment time is 2.5 hours;

[0044] S5. Pour the milk into the...

Embodiment 3

[0049] A preparation method of kudzu root fruit milk, comprising the steps of:

[0050] S1. Select kudzu root. The selected kudzu root was harvested in the same year and cut into thin slices with a thickness of 1.0 cm to remove impurities. When cleaning, soak in deionized water for 4 minutes, and then flow and wash for 2 minutes;

[0051] S2. Put the kudzu root into the steamer, heat it, and cook it with steam. The cooking temperature is 95° C., and the cooking time is 1.0 hour;

[0052] S3. Put the steamed kudzu root into an oven, the baking temperature is 75°C, the baking time is 0.6 hours, and the kudzu root is baked with hot air, so that the kudzu root continues to soften;

[0053] S4, grind the baked kudzu root, add pectinase and cellulase, and process it in an ultrasonic generator, the pectinase is 110U / g of pectinase, and the cellulase is 70U / g cellulase, the ultrasonic power is 250W, the temperature is controlled at 45°C, and the treatment time is 2.0 hours;

[0054]...

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Abstract

The invention discloses a preparation method of kudzuvine root fruit milk. The method comprises the following steps: selecting kudzuvine roots, removing impurities, and performing cleaning; putting the cleaned kudzuvine roots into a steam box, performing heating, and performing cooking with water vapor; putting the cooked kudzuvine roots into an oven, and performing baking to continuously soften the kudzuvine roots; performing grinding, adding pectinase and cellulase, and performing treating in an ultrasonic generator; pouring milk into the treated kudzuvine roots, performing grinding, performing uniform mixing, and performing sterilization treatment; culturing strains, inoculating the sterilized mixed solution of the kudzuvine roots and the milk with the cultured strains, and performing fermentation; and carrying out ultrahigh-temperature instantaneous sterilization on the fermented product to obtain the kudzuvine root fruit milk. The method makes the whole fruit milk stable in tissuestate, and reserves the maximum nutrition of the kudzuvine roots.

Description

technical field [0001] The invention relates to the technical field of kudzu root utilization, in particular to a preparation method of kudzu root fruit milk. Background technique [0002] Puerarin is rich in nutrients such as puerarin, daidzein, peanut, protein, amino acid, etc., and also rich in calcium, iron, copper, selenium and other minerals. It not only has the effect of nutrition and health care, but also has outstanding medicinal value. It is a tonic suitable for men, women and children. From the point of view of traditional Chinese medicine, kudzu root is sweet and slightly pungent, with a fragrance of air and a cool nature. It mainly enters the spleen and stomach meridian. Poor hair flow, febrile disease, thirst, diabetes, alcohol poisoning, chest pain and heartache and other diseases. Interested friends can check the relevant records in Li Shizhen's "Compendium of Materia Medica". In addition, as early as the Han Dynasty, "Treatise on Febrile Diseases" written...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/133A23C9/13A23L5/20A23L5/30A23L19/10
CPCA23C9/133A23L19/10A23L5/28A23L5/32A23C9/13A23V2002/00A23V2400/113A23V2400/249A23V2400/51A23V2250/51084A23V2250/5086A23V2200/14A23V2200/16
Inventor 王作军王作成
Owner ZHANGJIAJIE ANFU TOURISM FOOD CO LTD
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