CN103141790A - Method for preparing instant Radix Puerariae powder through adopting compound enzyme - Google Patents
Method for preparing instant Radix Puerariae powder through adopting compound enzyme Download PDFInfo
- Publication number
- CN103141790A CN103141790A CN2013100514405A CN201310051440A CN103141790A CN 103141790 A CN103141790 A CN 103141790A CN 2013100514405 A CN2013100514405 A CN 2013100514405A CN 201310051440 A CN201310051440 A CN 201310051440A CN 103141790 A CN103141790 A CN 103141790A
- Authority
- CN
- China
- Prior art keywords
- radix puerariae
- kudzu vine
- enzyme
- root
- powder
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Abstract
The invention belongs to the field of the deep processing of Radix Puerariae, and discloses a method for preparing instant Radix Puerariae powder through adopting a compound enzyme. The method comprises the followings steps: grinding Radix Puerariae to form powdery Radix Puerariae, adding water to the powdery Radix Puerariae, stirring for slurry mixing to obtain a slurry having a concentration of 15%, adding assistants, adjusting the pH value to 4-5, adding the compound having an amount being 1.5-2% of the powdery Radix Puerariaer, carrying out stirring enzymatic hydrolysis at a constant temperature for 3h, carrying out boiling inactivation for 5min, cooling, centrifuging, and drying to obtain a solid substance of the powdery Radix Puerariae. The prepared Radix Puerariae powder has the advantages of good mouthfeel, good dissolubility, convenient eating, and effective reservation of various nutrition and other effective components of Radix Puerariae, is a convenient environmentally-friendly healthcare food, and can be developed and popularized as a novel instant Radix Puerariae beverage.
Description
Technical field
The present invention relates to food processing technology field, relate in particular to a kind of method that adopts combined-enzyme method to prepare instant kudzu vine powder.
Background technology
The root of kudzu vine usually just has the good reputation of " Nan Gebei ginseng " and " southern ginseng ", has nutritive value and medical value.The root of kudzu vine contains the nutritional labelings useful to human body such as abundant starch, flavones, amino acid, dietary fiber, trace element.Various studies show that, it has fat-reducing and beauty, delays senility, hypoglycemic, reducing blood lipid, improve osteoporosis, improve memory, remove rubbish in body, and strengthens the plurality of health care functions such as immunity.Therefore, kudzuvine root starch is described as again " long-lived powder ", and the domestic and international market demand is prosperous, capacity large, it is high to be worth.
The root of kudzu vine is common traditional Chinese medicine, is " dietotherapeutic " resource that the Ministry of Public Health promulgates, distributed pole is wide.Kudzuvine root starch has the characteristics such as higher gelling, the transparency and ageing resistance and is applied to widely the making of all kinds of starch foods as raw-food material, the especially development of instant kudzu vine powder because of it.Kudzuvine root starch is take the piece root of legume Pueraria lobota as raw material, the method processing of employing science is extracted, can keep preferably the various nutritional labelings of the root of kudzu vine like this, can remove again be unfavorable for absorption of human body, without the Cucumber of nutritive value, what be comes from the root of kudzu vine and is better than the root of kudzu vine.The trace elements such as multiple human body essential amino acid and selenium, zinc, germanium have been rich in pueraria starch.In addition, it is also very abundant that Puerarin, daizeol etc. have the content of isoflavone like substance of anti-cancer and cancer-preventing effect.The kudzuvine root starch that nutritive value through producing is very high, its content of starch is up to more than 20%.Especially namely glittering and translucent after it brews, the delicate mouthfeel children is sliding, good to eat refrigerant, has certain alimentary health-care function, can become and relieve inflammation or internal heat and appetizer a kind of desirable summer.But with the product that present processing method is produced, there are serious deficiency in its brew, stability, dispersiveness, are mainly reflected in gelatinization point high, stick with paste in liquid the gloomy defectives such as indissoluble coagula of color and luster to occur, therefore cumbersome when eating.For being fit to consumer's needs, when keeping its original characteristics, produce a kind of novel instant-dissolve kudzuvine root starch, will have certain market prospects, be a kind of pueraria starch new varieties of worth exploitation.
Summary of the invention
The purpose of the embodiment of the present invention is to provide a kind of method that adopts combined-enzyme method to prepare instant kudzu vine powder.Be intended to solve the product that present processing method is produced, there are serious deficiency in its brew, stability, dispersiveness, are mainly reflected in gelatinization point high, stick with paste in liquid the gloomy defectives such as indissoluble coagula of color and luster to occur, therefore cumbersome problem when edible.
The embodiment of the present invention is achieved in that a kind of method that adopts combined-enzyme method to prepare instant kudzu vine powder, and the method comprises the steps:
(1) root of kudzu vine is broken, broken particle diameter is controlled at 2-5 μ m;
(2) adding water sizes mixing;
(3) after adding assistant, transfer pH value to 4-5;
(4) add complex enzyme constant temperature and stir enzymolysis 3h;
(5) boil the enzyme 5min that goes out;
(6) cooling centrifugation 10min, 3000r/min namely obtains instant kudzu vine powder after drying.
Further, the pulverizing of the root of kudzu vine is dry grinding.
Further, the method adds water with 15% kudzuvine root starch concentration and sizes mixing.
Further, the preferred value of enzymolysis liquid pH value is 4.5-5.0.
Further, complex enzyme is fungal alpha-amylase and Pullulanase, and the addition of complex enzyme is 1.5%, and enzyme activity unit is respectively fungal alpha-amylase consumption 1500U/g Pullulanase consumption 13U/g.
Further, the enzymolysis time after complex enzyme adds is 3h, and reaction temperature is 60 ℃.
Another purpose of the embodiment of the present invention is that it is enzymic starch catabolin that the instant kudzu vine powder of the above-mentioned method preparation of a kind of profit is provided.
The instant kudzu vine powder that process of the present invention obtains and former kudzuvine root starch compare, and gelatinization point decreases drastically, and brew, stability, dispersiveness have all obtained very large improvement, and be namely glittering and translucent after especially it brews, and the delicate mouthfeel children is sliding, good to eat refrigerant.Adopt the method processing of this science, can keep preferably the various nutritional labelings of the root of kudzu vine, can well improve again the instant character of kudzuvine root starch, what be comes from the root of kudzu vine and is better than the root of kudzu vine.
The specific embodiment
In order to make purpose of the present invention, technical scheme and advantage clearer, below in conjunction with embodiment, the present invention is further elaborated.Should be appreciated that specific embodiment described herein only in order to explain the present invention, is not intended to limit the present invention.
Embodiment 1:
After getting dry root of kudzu vine fragmentation, the raw material kudzuvine root starch with distilled water furnishing 15% uniform emulsion, is adjusted to 5.0 with PH after the accent breast, adds the fungal alpha-amylase of 1500U/g, stir 2h in 50 ℃ of waters bath with thermostatic control.Boils the enzyme 5min that goes out after enzymolysis finishes in boiling water, be cooled to after room temperature with the 3000r/min centrifugation, obtain the solid matter of kudzuvine root starch after drying.
Embodiment 2:
After getting dry root of kudzu vine fragmentation, the raw material kudzuvine root starch with distilled water furnishing 15% uniform emulsion, is adjusted to 4.5 with PH after the accent breast, adds the Pullulanase of 13U/g, stir 3h in 60 ℃ of waters bath with thermostatic control.Boils the enzyme 5min that goes out after enzymolysis finishes in boiling water, be cooled to after room temperature with the 3000r/min centrifugation, obtain the solid matter of kudzuvine root starch after drying.
Embodiment 3:
After getting dry root of kudzu vine fragmentation, the raw material kudzuvine root starch with distilled water furnishing 15% uniform emulsion, is adjusted to 4.8 with PH after the accent breast, adds simultaneously the fungal alpha-amylase of 1500U/g and the Pullulanase of 13U/g, stir 3h in 60 ℃ of waters bath with thermostatic control.Boils the enzyme 5min that goes out after enzymolysis finishes in boiling water, be cooled to after room temperature with the 3000r/min centrifugation, obtain the solid matter of kudzuvine root starch after drying.
Embodiment 4:
After getting dry root of kudzu vine fragmentation, the raw material kudzuvine root starch with distilled water furnishing 15% uniform emulsion, first is adjusted to 4.5 with PH after the accent breast, adds the fungal alpha-amylase of 1500U/g, stir 2h in 50 ℃ of waters bath with thermostatic control; Then pH value is transferred to 5.0, then add the Pullulanase of 13U/g, stir 3h in 60 ℃ of waters bath with thermostatic control.Boils the enzyme 5min that goes out after enzymolysis finishes in boiling water, be cooled to after room temperature with the 3000r/min centrifugation, obtain the solid matter of kudzuvine root starch after drying.
Embodiment 5:
After getting dry root of kudzu vine fragmentation, the raw material kudzuvine root starch with distilled water furnishing 15% uniform emulsion, first is adjusted to 5.0 with PH after the accent breast, adds the Pullulanase of 13U/g, stir 3h in 60 ℃ of waters bath with thermostatic control; Then pH value is adjusted to 4.5, then adds the fungal alpha-amylase of 1500U/g, stir 2h in 50 ℃ of waters bath with thermostatic control.Boils the enzyme 5min that goes out after enzymolysis finishes in boiling water, be cooled to after room temperature with the 3000r/min centrifugation, obtain the solid matter of kudzuvine root starch after drying.
The above is only preferred embodiment of the present invention, not in order to limiting the present invention, all any modifications of doing within the spirit and principles in the present invention, is equal to and replaces and improvement etc., within all should being included in protection scope of the present invention.
Claims (7)
1. a method that adopts combined-enzyme method to prepare instant kudzu vine powder, is characterized in that, the method comprises the steps:
(1) root of kudzu vine is broken, broken particle diameter is controlled at 2-5 μ m;
(2) adding water sizes mixing;
(3) after adding assistant, transfer pH value to 4-5;
(4) add complex enzyme constant temperature and stir enzymolysis 3h;
(5) boil the enzyme 5min that goes out;
(6) cooling centrifugation 10min, 3000r/min namely obtains instant kudzu vine powder after drying.
2. the method for claim 1, it is characterized in that: the pulverizing of the root of kudzu vine is dry grinding.
3. the method for claim 1 is characterized in that: the method adds water with 15% kudzuvine root starch concentration and sizes mixing.
4. the method for claim 1, it is characterized in that: the preferred value of enzymolysis liquid pH value is 4.5-5.0.
5. the method for claim 1, it is characterized in that: complex enzyme is fungal alpha-amylase and Pullulanase, and the addition of complex enzyme is 1.5%, and enzyme activity unit is respectively fungal alpha-amylase consumption 1500U/g Pullulanase consumption 13U/g.
6. as claim 1 or 4 or 5 described methods, it is characterized in that: the enzymolysis time after complex enzyme adds is 3h, and reaction temperature is 60 ℃.
7. one kind is utilized the instant kudzu vine powder of method preparation claimed in claim 1 to be enzymic starch catabolin.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013100514405A CN103141790A (en) | 2013-01-26 | 2013-01-26 | Method for preparing instant Radix Puerariae powder through adopting compound enzyme |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013100514405A CN103141790A (en) | 2013-01-26 | 2013-01-26 | Method for preparing instant Radix Puerariae powder through adopting compound enzyme |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103141790A true CN103141790A (en) | 2013-06-12 |
Family
ID=48540349
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2013100514405A Pending CN103141790A (en) | 2013-01-26 | 2013-01-26 | Method for preparing instant Radix Puerariae powder through adopting compound enzyme |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103141790A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103462019A (en) * | 2013-09-17 | 2013-12-25 | 曹石 | Preparation method of radix cynanchi bungei nutrition powder |
| CN106418496A (en) * | 2016-08-09 | 2017-02-22 | 三峡大学 | Process for producing instant kudzuvine root powder by use of enzymolysis method |
| CN110810823A (en) * | 2019-11-14 | 2020-02-21 | 内蒙古科然生物高新技术有限责任公司 | Preparation method of instant kudzu root soybean peptide powder |
| CN113229485A (en) * | 2021-05-19 | 2021-08-10 | 南京泛成生物科技有限公司 | Preparation method and application of instant plant starch |
| CN114287618A (en) * | 2021-12-21 | 2022-04-08 | 南昌大学 | Processing method of instant arrowroot compounded with palmitic acid |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1247714A (en) * | 1999-09-07 | 2000-03-22 | 王强 | Preparation of kudzu vine starch |
| CN102160629A (en) * | 2011-02-18 | 2011-08-24 | 达州市利根葛业有限公司 | Preparation method of raw vine root whole powder |
-
2013
- 2013-01-26 CN CN2013100514405A patent/CN103141790A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1247714A (en) * | 1999-09-07 | 2000-03-22 | 王强 | Preparation of kudzu vine starch |
| CN102160629A (en) * | 2011-02-18 | 2011-08-24 | 达州市利根葛业有限公司 | Preparation method of raw vine root whole powder |
Non-Patent Citations (3)
| Title |
|---|
| 周先汉 等: "速溶即食葛粉酶法工艺及优化", 《食品科学》 * |
| 熊汉国 等: "葛根淀粉的酶法水解及其水解产物的流变学特性研究", 《食品科学》 * |
| 钟耕 等: "葛根淀粉颗粒性质的研究", 《中国粮油学报》 * |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103462019A (en) * | 2013-09-17 | 2013-12-25 | 曹石 | Preparation method of radix cynanchi bungei nutrition powder |
| CN105286004A (en) * | 2013-09-17 | 2016-02-03 | 曹石 | Production method of bunge auriculate root nutrition powder |
| CN103462019B (en) * | 2013-09-17 | 2016-03-02 | 南陵县生产力促进中心 | A kind of preparation method of radix cynanchi bungei nutrient powder |
| CN106418496A (en) * | 2016-08-09 | 2017-02-22 | 三峡大学 | Process for producing instant kudzuvine root powder by use of enzymolysis method |
| CN110810823A (en) * | 2019-11-14 | 2020-02-21 | 内蒙古科然生物高新技术有限责任公司 | Preparation method of instant kudzu root soybean peptide powder |
| CN113229485A (en) * | 2021-05-19 | 2021-08-10 | 南京泛成生物科技有限公司 | Preparation method and application of instant plant starch |
| CN114287618A (en) * | 2021-12-21 | 2022-04-08 | 南昌大学 | Processing method of instant arrowroot compounded with palmitic acid |
| CN114287618B (en) * | 2021-12-21 | 2023-02-03 | 南昌大学 | Processing method of instant arrowroot compounded with palmitic acid |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102559443B (en) | Heath-function sea cucumber yellow wine | |
| CN103444883A (en) | Spicy coarse grain dried bean curd and preparation method thereof | |
| CN103141790A (en) | Method for preparing instant Radix Puerariae powder through adopting compound enzyme | |
| CN103815021A (en) | Preparation method for instant kudzuvine root milk tea powder | |
| CN104473281A (en) | Flower and cereal beverage and preparation method thereof | |
| CN105054167A (en) | Cereal beverage with flavor of red dates and preparation method of cereal beverage | |
| CN101991165B (en) | Sweet potato leaf-perilla leaf composite beverage and preparation method thereof | |
| CN105475787A (en) | Dendrobium and Radix Ophiopogonis milk beverage and preparation method thereof | |
| CN103719268A (en) | Sprout brown rice healthcare milk | |
| CN103445114A (en) | Lotus root starch oatmeal and manufacturing method thereof | |
| CN105795350A (en) | Instant nutritive millet powder | |
| CN104938921A (en) | Enzymolysis oat powder and preparation method thereof | |
| CN105124376A (en) | Whole coarse nutritious rice flour | |
| CN101584440A (en) | Functionality instant water chestnut paste and making method thereof | |
| CN109007503A (en) | A kind of natural quinoa beverage and preparation method thereof | |
| CN105124669A (en) | Gut-purging qi-rectifying oat tartary buckwheat beverage and preparation method thereof | |
| CN103627558A (en) | Lipid-reducing health-care beer | |
| CN102370030A (en) | Algae soft sweets and manufacturing method thereof | |
| CN106234949A (en) | A kind of rice made products using Rhizoma Dioscoreae modification and preparation method thereof | |
| CN108056343A (en) | The production method of light rice syrup beverage | |
| CN107319294A (en) | A kind of Mulberry-leaf Tea flour and preparation method thereof | |
| CN104543686A (en) | Colorful mixed congee containing cannabis and preparation method of colorful mixed congee | |
| CN104323146A (en) | Composite brown rice powder and preparation method thereof | |
| CN106993737A (en) | The preparation method of purple-colored potato solid beverage | |
| CN103211264B (en) | Sweet corn and ginkgo beverage, and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C12 | Rejection of a patent application after its publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20130612 |