Shennongjia Wild Ge Powder [Hubei Shennongjia Specialty]

What is Shennongjia wild kudzu flour? Authentic Hubei Shennongjia specialty: Shennongjia wild kudzu flour

Content summary:Do you want to know what Shennongjia wild kudzu flour is? This article is a detailed introduction toHubei Shennongjia specialty - Shennongjia wild kudzu flour. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Shennongjia wild kudzu flour. The full text takes about 5 minutes to read, mainly including the basic introduction of Shennongjia wild kudzu flour and its nutritional value? How did the history of wild kudzu flour in Shennongjia come about? The production method of Shennongjia wild kudzu flour and how to distinguish its authenticity? Wait

Basic introduction of Shennongjia wild kudzu powder

Wild kudzu powder is made from wild kudzu roots that have been in the dense forests of deep mountains for many years. It is refined using a combination of traditional folk craftsmanship and modern technology, and is used for both medicine and food. It has a long history. Due to its unique growth environment and exceptional quality, the kudzu root of Shennongjia has a puerarin content of 2.41%, which meets the standards set by the National Pharmacopoeia

Production method of Shennongjia wild kudzu powder

Production process of kudzu whole powder

Raw material selection → cleaning → peeling → slicing → color protection → rinsing → steaming → cleaning → drying → crushing → sieving → finished product

(1) Raw material selection: Select undamaged fresh kudzu root, clean it with tap water, and remove dust and debris attached to the surface<(2) Slicing: Cut the peeled kudzu root into slices of a certain size using a vegetable slicer. The purpose of slicing is to shorten the drying time, and the thickness, length, and width of the slices are all 1 cm. The slicing process should be completed as quickly as possible to control the occurrence of enzymatic browning during the slicing process

(3) Color protection: After cleaning and peeling the kudzu root, protect the color with a mixture of 0.35% citric acid and 0.30% sodium metabisulfite for 1 hour

(4) Steaming: Color protection inhibits non enzymatic browning, but browning still exists due to the presence of oxidase in kudzu root. Therefore, it is necessary to heat the enzyme and steam for a period of time. After steaming, kudzu root is easy to maintain its color and the whole powder is easy to brew. Steam for 16 minutes

(5) Drying: Use drying equipment to dry to ensure the hygiene of the product. The drying time can be determined according to the size of the kudzu root slices, and the final moisture content is required to be below 6%. Dry in a 60 ℃ blast constant temperature drying oven

(6) Grinding and packaging: Grind the dried kudzu root slices with a traditional Chinese medicine grinder to achieve a fineness of around 80 mesh for the kudzu root powder

How to distinguish between genuine and fake wild kudzu flour:

1. Smell, organic wild kudzu flour has a unique refreshing taste

2. Taste, organic wild kudzu flour has a cool and slightly bitter taste

3. Recognize that organic wild kudzu flour has a shiny color and strong viscosity after being cooked, while counterfeit kudzu flour is mostly milky white.

4. When exposed to sunlight, organic wild kudzu flour reflects in a polygonal shape