The Research On Nutrients Analysis And Product Development Of Wild Pueraria Produced In Anhua County

With the fast development of economy and the rapid improvement of people’s living standard, the role of food security and nutrition is emphasized increasingly, and the functional food is favored by consumers more and more. Pueraria, especially wild pueraria, which can be used as medicine and food, is used widely in food, health care products, medicine, and other industries. The wide and mountainous Anhua County, locating in central south of Hunan province, is riched in high quality wild pueraria. Due to technical constraint, however, the resource utilization is very low and waste is a common phenomenon. This paper aimed to analyze the nutritional content of Anhua wild pueraria, obtain the optimal processing technology of nutrition powder and health beverage prepared with wild pueraria, so as to provide a theoretical guidance for development and utilization of Anhua wild pueraria. The main results of this paper were as followings:(1) The main nutrients in Anhua wild pueraria were determined and analyzed. Content of starch, one of the main components in Anhua wild pueraria, was39.26%; The dietary fiber content(in dry base) reached34.53%; It was found that the Anhua wild pueraria contained sixteen kinds of amino acids, and the total content reached5.36g/100g, in which seven kinds were essential amino acids; We also found that the flavanone content in Anhua wild pueraria was4.80%; the mineral content was higher than that of other kinds, especially in mineral like Ca, K, and Mg.(2) The preparation technology of Anhua wild pueraria powder was studied. By single factor and orthogonal experiments, with total difference of color and iodine blue value as indixes, the best color-protection conditions were determined. The optimal conditions were as followings:0.35%of ascorbic acid,0.35%of citric acid, and0.2%of sodium metabisulphite. The optimum time of color-protection was45min, the optimum cooking time and drying temperature was16min and55℃, respectively. Content of flavanone in Anhua wild pueraria powder reached4.53g/100g, it was higher than data reported in other literatures.(3) The processing technology of Anhua wild pueraria beverage was studied too. By single factor and orthogonal experiments, the color protection conditions, formula, and homogeneous conditions were optimized. We found that the temperature was the most important factor affecting the effect of color protection. The optimal color protection conditions were temperature50℃, soaking time1.25h, and pH value5.0. The sensory evaluation results showed that the dosage of pueraria juice was the most important factors impacting the beverage quality, followed by citric acid, honey and sucrose. The optimum formulation of the beverage was that the dosage of pueraria juice, honey, citric acid, and sucrose was40%(v/v),1.5%(m/v),0.05%(m/v), and7.5%(m/v), respectively. Heated to60℃, homogenized under20MPa, stability of the wild pueraria health beverage was the best.