CN107412320A - The processing method that flavones amount is lost in a kind of reduction root of kudzu vine - Google Patents
The processing method that flavones amount is lost in a kind of reduction root of kudzu vine Download PDFInfo
- Publication number
- CN107412320A CN107412320A CN201710206451.4A CN201710206451A CN107412320A CN 107412320 A CN107412320 A CN 107412320A CN 201710206451 A CN201710206451 A CN 201710206451A CN 107412320 A CN107412320 A CN 107412320A
- Authority
- CN
- China
- Prior art keywords
- root
- kudzu vine
- soak
- processing method
- dried
- 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
Classifications
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/48—Fabaceae or Leguminosae (Pea or Legume family); Caesalpiniaceae; Mimosaceae; Papilionaceae
- A61K36/488—Pueraria (kudzu)
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K2236/00—Isolation or extraction methods of medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicine
- A61K2236/10—Preparation or pretreatment of starting material
- A61K2236/17—Preparation or pretreatment of starting material involving drying, e.g. sun-drying or wilting
Landscapes
- Health & Medical Sciences (AREA)
- Natural Medicines & Medicinal Plants (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Alternative & Traditional Medicine (AREA)
- Biotechnology (AREA)
- Botany (AREA)
- Medical Informatics (AREA)
- Medicinal Chemistry (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Pharmacology & Pharmacy (AREA)
- Epidemiology (AREA)
- Animal Behavior & Ethology (AREA)
- General Health & Medical Sciences (AREA)
- Public Health (AREA)
- Veterinary Medicine (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention belongs to the processing and fabricating field of root of kudzu vine product, discloses a kind of processing method for reducing flavones amount loss in the root of kudzu vine, comprises the following steps：(1) root of kudzu vine is soaked using soak, contains antioxidant content in soak, flavonoid substance in the root of kudzu vine can be protected not oxidized, while there is the stabilization of high temperature；（2）It will refrigerate, can reduce drying time and degree of oxidation after root of kudzu vine air-dried moisture after preliminary treatment, then cut carry out frozen drying into pieces, flavone component can not be damaged under low-temperature protection, and do not dissipate and lose with moisture；（3）After freeze-drying, crush, be dried in vacuo at 15 20KPa, 60 65 DEG C, further remove residual moisture, extend the shelf-life of the root of kudzu vine.The method work in-process of the present invention is greatly protected flavones content in the root of kudzu vine, improves the nutritive value of root of kudzu vine product.
Description
Technical field
The invention belongs to the processing and fabricating technical field of root of kudzu vine product, and in particular to one kind reduces flavones amount in the root of kudzu vine and lost
Processing method.
Background technology
The root of kudzu vine, Chinese medicine name, for the dry root of legume pueraria lobata, practise and claim elegant jessamine.Autumn, the excavation of season in winter two, take advantage of fresh-cut into thickness
Piece or fritter, dried root are in elongated cylindrical, the more rip cuttings of medicinal material or are mitered into tabular sheet, differ in length, about grow 20 centimetres of left sides
The right side, 5-10 centimetres of diameter are thick 0.7-1.3 centimetres.White or light brown, the sometimes visible remaining brown crust in surface, section are thick
Rough, fibroid is strong.Matter is hard and weighs, rich mealiness, and contains a large amount of fibers, the visible concentric circles formed by fiber in cross section,
The visible fibroid of longitudinal section is alternate with silty, forms longitudinal grin.It is odorless, it is sweet, so that block manure is big, matter is solid, color is white, mealiness is sufficient, fine
The few person of dimension property is preferred；Matter pine, color are yellow, secondary without mealiness, the more person's matter of fibroid, dry, sweet, pungent, cool, have expelling pathogenic factors from muscles and skin to bring down a fever, and promoting eruption is raw
Tianjin is quenched the thirst, the work(of Shengyang Zhixie, is usually used in exterior syndrome heating, stiff nape and back, measles without adequate eruption, pyreticosis is thirsty, and the deficiency of Yin is quenched one's thirst, and heat is purged heat
Dysentery, splenasthenic diarrhea.
It is not easy to maintain because root of kudzu vine water content is big, used in order to facilitate people, the root of kudzu vine is processed into various product, still
In root of kudzu vine work in-process, component damage caused by processing method, the especially destruction to flavonoid substance are have ignored, and it is main in the root of kudzu vine
It is Puerarin to want flavone component, accounts for 80% or so, remaining as daidzin, genistin, Dai, genistein, it is seen that processing side
Formula is very big for root of kudzu vine qualitative effects.
The content of the invention
The purpose of the present invention is to be directed to the problem of existing, there is provided a kind of to reduce the processing side that flavones amount is lost in the root of kudzu vine
Method, it is therefore prevented that degradation of the reason such as temperature, illumination, oxidation to flavones.
The present invention is achieved by the following technical solutions：
The processing method that flavones amount is lost in a kind of reduction root of kudzu vine, comprises the following steps：
（1）After the fresh root of kudzu vine is dug up, clean up, soak 1-2 hours using soak, the soak is according to matter
Amount percentages are made up of following raw material：Glucose 1.5-2.0%, dextrin 1.2-1.5%, potassium sulfate 1.1-1.3%, tartaric acid
0.5-0.7%, xylitol 0.3-0.5%, vitamin A 0.01-0.02%, remaining as water；
（2）The root of kudzu vine after immersion is taken out, after being rinsed one time using clear water, using 40-50 DEG C of hot blast Quick-air-drying, will be air-dried
The root of kudzu vine of surface moisture is positioned over refrigeration 4-6 hours in subzero 5-10 DEG C of freezer, cuts into 1-2 centimetres of piece at this temperature
Shape, it is 8-10% that hermetic bag is placed in subzero 30-40 DEG C and be freeze-dried to water content after packing；
（3）Gegen tablets after freeze-drying are crushed to 10-16 mesh sizes, is dried under vacuum to and contains at 15-20KPa, 60-65 DEG C
Water is 4-6%, can further extract concentration components, also capable of direct drinking.
As further improvement of these options, step（1）Described in soak temperature be 20-30 DEG C, soak will
The root of kudzu vine is not crossed, is stirred once every 5-10 minutes in immersion.
As further improvement of these options, step（2）Air in bag is emptied after middle hermetic bag packaging Gegen tablets.
The present invention has advantages below compared with prior art：Disclose a kind of processing side for reducing flavones amount loss in the root of kudzu vine
Method, comprise the following steps：(1) root of kudzu vine is soaked using soak, contains antioxidant content in soak, can protected yellow in the root of kudzu vine
Ketone material is not oxidized, while has the stabilization of high temperature；（2）Will be cold after the root of kudzu vine air-dried moisture after preliminary treatment
Hide, can reduce drying time and degree of oxidation, then cut carry out frozen drying into pieces, flavone component can be protected in low temperature
It is not damaged under shield, and does not dissipate and lose with moisture；（3）After freeze-drying, crush, the vacuum at 15-20KPa, 60-65 DEG C
Dry, further remove residual moisture, extend the shelf-life of the root of kudzu vine.The method work in-process of the present invention is by flavones content in the root of kudzu vine
Greatly protected, improve the nutritive value of root of kudzu vine product, and existing converted products compares, wherein Puerarin, soybean
Glycosides, genistin, Dai, genistein are improved.
Embodiment
With reference to specific embodiment, the present invention will be further described.
Embodiment 1
The processing method that flavones amount is lost in a kind of reduction root of kudzu vine, comprises the following steps：
（1）After the fresh root of kudzu vine is dug up, clean up, soaked 1 hour using soak, the soak is according to quality
Percentages are made up of following raw material：Glucose 1.5%, dextrin 1.2%, potassium sulfate 1.1%, tartaric acid 0.5%, xylitol 0.3%,
Vitamin A 0.01%, remaining as water；
（2）The root of kudzu vine after immersion is taken out, after being rinsed one time using clear water, using 40 DEG C of hot blast Quick-air-drying, by air-dried table
The root of kudzu vine of face moisture is positioned in subzero 5 DEG C of freezer and refrigerated 4 hours, cuts into 1 centimetre of sheet, hermetic bag at this temperature
It is 8% that subzero 30 DEG C are placed in after packaging and is freeze-dried to water content；
（3）Gegen tablets after freeze-drying are crushed to 10 mesh sizes, water content is dried under vacuum at 15KPa, 60 DEG C as 4%
, concentration components can be further extracted, it is also capable of direct drinking.
As further improvement of these options, step（1）Described in soak temperature be 20 DEG C, soak will not have
The root of kudzu vine, in immersion every stirring in 5 minutes once.
As further improvement of these options, step（2）Air in bag is emptied after middle hermetic bag packaging Gegen tablets.
Embodiment 2
The processing method that flavones amount is lost in a kind of reduction root of kudzu vine, comprises the following steps：
（1）After the fresh root of kudzu vine is dug up, clean up, soaked 1.5 hours using soak, the soak is according to matter
Amount percentages are made up of following raw material：Glucose 1.8%, dextrin 1.3%, potassium sulfate 1.2%, tartaric acid 0.6%, xylitol
0.4%th, vitamin A 0.015%, remaining as water；
（2）The root of kudzu vine after immersion is taken out, after being rinsed one time using clear water, using 45 DEG C of hot blast Quick-air-drying, by air-dried table
The root of kudzu vine of face moisture is positioned in subzero 7 DEG C of freezer and refrigerated 5 hours, cuts into 1.5 centimetres of sheet at this temperature, sealing
It is 8-10% to be placed in subzero 35 DEG C after bag packaging and be freeze-dried to water content；
（3）Gegen tablets after freeze-drying are crushed to 12 mesh sizes, water content is dried under vacuum at 18KPa, 62 DEG C as 5%
, concentration components can be further extracted, it is also capable of direct drinking.
As further improvement of these options, step（1）Described in soak temperature be 25 DEG C, soak will not have
The root of kudzu vine, in immersion every stirring in 7 minutes once.
As further improvement of these options, step（2）Air in bag is emptied after middle hermetic bag packaging Gegen tablets.
Embodiment 3
The processing method that flavones amount is lost in a kind of reduction root of kudzu vine, comprises the following steps：
（1）After the fresh root of kudzu vine is dug up, clean up, soaked 2 hours using soak, the soak is according to quality
Percentages are made up of following raw material：Glucose 2.0%, dextrin 1.5%, potassium sulfate 1.3%, tartaric acid 0.7%, xylitol 0.5%,
Vitamin A 0.02%, remaining as water；
（2）The root of kudzu vine after immersion is taken out, after being rinsed one time using clear water, using 50 DEG C of hot blast Quick-air-drying, by air-dried table
The root of kudzu vine of face moisture is positioned in subzero 10 DEG C of freezer and refrigerated 6 hours, cuts into 2 centimetres of sheet at this temperature, sealing
It is 10% that subzero 40 DEG C are placed in after bag packaging and is freeze-dried to water content；
（3）Gegen tablets after freeze-drying are crushed to 16 mesh sizes, water content is dried under vacuum at 20KPa, 65 DEG C as 6%
, concentration components can be further extracted, it is also capable of direct drinking.
As further improvement of these options, step（1）Described in soak temperature be 30 DEG C, soak will not have
The root of kudzu vine, in immersion every stirring in 10 minutes once.
As further improvement of these options, step（2）Air in bag is emptied after middle hermetic bag packaging Gegen tablets.
Comparative example 1
Compared with Example 1, differ only in, omit step（1）The process of middle soak immersion treatment, remaining is consistent.
Comparative example 2
Compared with Example 2, differ only in, omit step（2）The process of the processing refrigerated in middle freezer, remaining keeps one
Cause.
Comparative example 3
Compared with Example 3, differ only in, step（2）The heated-air drying of middle 75 DEG C of use to water content is 10%, remaining guarantor
Hold consistent.
Contrast test
Respectively using the embodiment 1-3 and comparative example 1-3 method processing root of kudzu vine, obtained product is randomly selected into 5 parts of works for every group
For test specimen, and the kudzu-vine root powder sold using in the market is as a control group, using in high effective liquid chromatography for measuring kudzu-vine root powder
Flavones content in Puerarin, daidzin, genistin, Dai, genistein 5 in general flavone content and composition, statistics are flat
Average, result is recorded as shown in the table：
| Project | Puerarin（mg/100g） | Daidzin（mg/100g） | Genistin（mg/100g） | Dai（mg/100g） | Genistein（mg/100g） |
| Embodiment 1 | 115.21 | 8.65 | 5.42 | 7.35 | 7.95 |
| Embodiment 2 | 115.83 | 8.78 | 5.54 | 7.26 | 7.98 |
| Embodiment 3 | 115.65 | 8.53 | 5.47 | 7.32 | 7.93 |
| Comparative example 1 | 91.47 | 6.41 | 3.65 | 5.74 | 3.52 |
| Comparative example 2 | 93.52 | 6.02 | 3.24 | 5.36 | 3.38 |
| Comparative example 3 | 78.38 | 5.48 | 2.67 | 4.97 | Nothing |
| Control group | 67.23 | 5.23 | 2.54 | 4.86 | Nothing |
By data in table this it appears that：The present invention sufficiently considers temperature, oxygen, humidity and sky in root of kudzu vine processing
Influence of the other factorses for flavones content in gas, avoid the extreme loss of work in-process.
Claims (3)
1. a kind of reduce the processing method that flavones amount is lost in the root of kudzu vine, it is characterised in that comprises the following steps：
（1）After the fresh root of kudzu vine is dug up, clean up, soak 1-2 hours using soak, the soak is according to matter
Amount percentages are made up of following raw material：Glucose 1.5-2.0%, dextrin 1.2-1.5%, potassium sulfate 1.1-1.3%, tartaric acid
0.5-0.7%, xylitol 0.3-0.5%, vitamin A 0.01-0.02%, remaining as water；
（2）The root of kudzu vine after immersion is taken out, after being rinsed one time using clear water, using 40-50 DEG C of hot blast Quick-air-drying, will be air-dried
The root of kudzu vine of surface moisture is positioned over refrigeration 4-6 hours in subzero 5-10 DEG C of freezer, cuts into 1-2 centimetres of piece at this temperature
Shape, it is 8-10% that hermetic bag is placed in subzero 30-40 DEG C and be freeze-dried to water content after packing；
（3）Gegen tablets after freeze-drying are crushed to 10-16 mesh sizes, is dried under vacuum to and contains at 15-20KPa, 60-65 DEG C
Water is 4-6%, can further extract concentration components, also capable of direct drinking.
2. a kind of as claimed in claim 1 reduce the processing method that flavones amount is lost in the root of kudzu vine, it is characterised in that step（1）In
The soak temperature is 20-30 DEG C, and soak will not have the root of kudzu vine, be stirred once every 5-10 minutes in immersion.
3. a kind of as claimed in claim 1 reduce the processing method that flavones amount is lost in the root of kudzu vine, it is characterised in that
Step（2）Air in bag is emptied after middle hermetic bag packaging Gegen tablets.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710206451.4A CN107412320A (en) | 2017-03-31 | 2017-03-31 | The processing method that flavones amount is lost in a kind of reduction root of kudzu vine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710206451.4A CN107412320A (en) | 2017-03-31 | 2017-03-31 | The processing method that flavones amount is lost in a kind of reduction root of kudzu vine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107412320A true CN107412320A (en) | 2017-12-01 |
Family
ID=60423819
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710206451.4A Pending CN107412320A (en) | 2017-03-31 | 2017-03-31 | The processing method that flavones amount is lost in a kind of reduction root of kudzu vine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107412320A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108272882A (en) * | 2018-04-02 | 2018-07-13 | 浙江沃野神生物科技有限公司 | A kind of preparation method of Smallfruit Rose Root freeze dried powder |
| CN112870251A (en) * | 2021-01-28 | 2021-06-01 | 常熟理工学院 | Method for extracting and purifying total flavonoids of albizia julibrissin |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1436476A (en) * | 2002-02-06 | 2003-08-20 | 刘长峰 | Making process of kudzu vine root tea |
| CN102715475A (en) * | 2012-06-29 | 2012-10-10 | 达州市山参葛业有限责任公司 | Kudzu root whole flour and preparation method thereof |
| CN106539006A (en) * | 2016-11-07 | 2017-03-29 | 安徽过湾农业科技有限公司 | A kind of Radix Puerariae or Chinese yam powder processing method |
-
2017
- 2017-03-31 CN CN201710206451.4A patent/CN107412320A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1436476A (en) * | 2002-02-06 | 2003-08-20 | 刘长峰 | Making process of kudzu vine root tea |
| CN102715475A (en) * | 2012-06-29 | 2012-10-10 | 达州市山参葛业有限责任公司 | Kudzu root whole flour and preparation method thereof |
| CN106539006A (en) * | 2016-11-07 | 2017-03-29 | 安徽过湾农业科技有限公司 | A kind of Radix Puerariae or Chinese yam powder processing method |
Non-Patent Citations (1)
| Title |
|---|
| 常飞，等: "不同干燥方法对葛根黄酮含量的影响研究", 《食品工业科技>》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108272882A (en) * | 2018-04-02 | 2018-07-13 | 浙江沃野神生物科技有限公司 | A kind of preparation method of Smallfruit Rose Root freeze dried powder |
| CN112870251A (en) * | 2021-01-28 | 2021-06-01 | 常熟理工学院 | Method for extracting and purifying total flavonoids of albizia julibrissin |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN106418326A (en) | Manufacturing method of freeze-dried fruit slices | |
| CN205321133U (en) | Sliced device of continuous processing balloonflower | |
| CN101040692A (en) | Method of preparing pawpaw freezed dry superfine powder | |
| CN106334029B (en) | preparation method of prepared rehmannia root decoction pieces | |
| CN102696839A (en) | Method for processing eucommia staminatus flower tea | |
| CN105724713A (en) | Dried passion fruit and preparing method thereof | |
| CN109221589A (en) | A kind of production method of the fresh-keeping cumquat preserved fruit of low sweet tea | |
| CN103549076B (en) | Processing method for sweet osmanthus tea | |
| CN107412320A (en) | The processing method that flavones amount is lost in a kind of reduction root of kudzu vine | |
| CN105685881A (en) | Lime slices and preparation method thereof | |
| CN108208588A (en) | A kind of germinated unpolished rice nutritious powder and preparation method thereof | |
| CN108450825A (en) | A kind of processing technology of instant vacuum freeze drying onion powder | |
| CN103734292A (en) | Method for keeping form of galangals and protecting color of galangals by forced air drying through combination of freezing and microwaving | |
| CN108634157A (en) | A kind of vacuum freeze-drying processing method of fresh ginseng | |
| CN109381522B (en) | Cistanche deserticola processing method | |
| CN107136365A (en) | A kind of root of kudzu vine drink quickly relieved the effect of alcohol | |
| KR20090007093A (en) | Bean curd flake manufacturing method of bean curd contains | |
| CN106890247B (en) | Vacuum freeze-drying processing method of ampelopsis grossedentata rich in dihydromyricetin | |
| KR20090106259A (en) | A method for dry fruit using persimmon | |
| CN106668181A (en) | Freeze-drying and preserving processing method of cistanche | |
| CN108684811B (en) | Method for reducing freezing damage of blueberry fruits | |
| KR101367995B1 (en) | Manufacturing method for semi-dried mulberry improved taste and semi-dried mulberry manufactured using the same | |
| KR101987347B1 (en) | Method for producing aronia leaves tea and aronia leaves tea produced by the same method | |
| CN112492918B (en) | Method for improving polyphenol content in tartary buckwheat through high-pressure coupling germination | |
| CN110235931A (en) | A kind of long-period freshness preserving method of citrus |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20171201 |