Production of sugar-free Pueraiae juice
This paper took the Kudzu phloem as raw material, used the baking method to remove bad smell and the hot water extraction process to prepare sugar-free Puerariae juice. The single factor experiment and the orthogonal experiment's method were used to determine optimum extraction process and formula, took yield and sensory as the evaluating indicator. The optimization conditions of Kudzu phloem sugar- free puerariae juice was: The baking temperature was 105 ℃, the baking time was 2 h, the extraction water volume was 4 times, the extraction time was 90 min, the extraction temperature was 90 ℃. The optimization conditions of deployment was: Puerariae juice 70%, erythritol 0.6%, stevioside 0.005%. This article also compared the suger-free puerariae juice of different Kudzu phloem. The flavones content was about 0.045%～0.232%, the sensory of cultivation kudzu was better, while the sensory of wild kudzu was worse, but the flavones content was higher.