2001•Journal of Huaihai Institute of TechnologyRequires access

Technology of Pueraria Lobata (willd.) Ohwi Beverage

Du Xiu

Abstract

Study is made on the technology to process well disturbed and stable Pueraria (willd.) Ohwi beverage by the method of lime extracting and enzyme decomposing. Orthogonal experiments show that the optimum technology parameters are the enzyme treatment time of 96 min, the pH value of 6.5, the temperature of 95℃ and the amount of enzyme and starch of 15 u/g.

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Available abstract

Key concepts: Pueraria, Lobata, Chemistry, Botany, Starch, Traditional medicine, Horticulture, Food science