Product Introduction
Kudzu is a wild plant containing various flavonoids, including puerarin, daidzein, puerarin-7-xyloside, among others. Kudzu is known for its beneficial properties such as clearing heat, reducing fire, and detoxifying. Traditional kudzu powder has a large molecular weight, making it difficult for the body to absorb. However, after processing into kudzu peptide, with its smaller molecular weight and easier absorption, it enhances effectiveness and exhibits physiological activity.
Kudzu Peptide Production Process
Method 1:
- Add kudzu concentrate powder into the enzyme hydrolysis tank. Use papain and bromelain to enzyme-hydrolyze the kudzu concentrate powder.
- After complete hydrolysis, cool and freeze the mixture in a cold storage for 10 days. Filter three times using a filtration device.
- Heat the filtrate to 100°C to inactivate the enzyme, resulting in kudzu peptide concentrate.
- Spray-dry and freeze-dry the concentrate to obtain kudzu peptide powder, serving as an intermediate material for various uses.
Method 2:
Step 1: Processing of Raw Materials
Clean and cut kudzu root into segments, peel, and wash again. Then, grind it into a slurry and filter according to the specified mesh size. Dry the kudzu powder through spinning and baking processes. The filtration mesh size is set between 100-200 mesh.
Step 2: Steaming
Place water into the steaming device, add kudzu powder while heating, and stir. Once the temperature reaches the set insulation range, stop heating and maintain the temperature for the specified duration. After insulation, stop stirring and let it sit for the set period to form the first broth. Insulation temperature is set between 40-80°C, insulation duration between 10-30 minutes, and settling duration between 0.5-1.5 hours.
Step 3: Broth Extraction
Use an extraction device to extract the first broth and pump it into a storage device. The extraction device is a vacuum extraction tank.
Step 4: Hydrolysis
Pump the first broth from the storage device into the hydrolysis device, heat to the sterilization temperature, and maintain it for the specified duration. Then, cool to the enzyme hydrolysis temperature, adjust the pH to neutral with a solution, and add a plant protease preparation for hydrolysis. Maintain the hydrolysis for the set duration, then heat to the enzyme inactivation temperature and maintain it for the specified duration to form the enzyme-inactivated hydrolysis solution. Sterilization temperature is set between 60-100°C, sterilization duration between 5-15 minutes, hydrolysis temperature between 50-70°C, solution for adjustment is NaOH, hydrolysis duration between 0.5-1.5 hours, inactivation temperature between 50-80°C, and inactivation duration between 5-25 minutes.
Step 5: Filtration
Let the enzyme-inactivated hydrolysis solution settle and filter it to a clear liquid storage device. Use a circulation filtration device to filter the clear liquid for the set circulation duration. The filtration device can be a barrel-type filter and/or a two-stage plate-frame filter, with the circulation filter being a plate-frame filter. The circulation duration is set between 0.5-1.5 hours.
Step 6: Concentration
Concentrate the circulated clear liquid to the specified concentration range to form a clarified concentrated solution. The concentration range is set between 10-20°Brix. For cloudy concentrated solutions, further filter with a plate-frame filter or separate using a tubular centrifuge to obtain a clarified concentrated solution.
Step 7: Spray Drying
Spray-dry the clarified concentrated solution according to the set inlet and outlet temperatures to produce kudzu peptide powder. Inlet temperature is set between 90-110°C, outlet temperature between 75-95°C, adjusted based on feed concentration.
Benefits and Effects of Kudzu Peptide
Kudzu root, known as wild kudzu, contains about 12% flavonoids, including puerarin, daidzein, and other compounds. It also contains carotenoids, amino acids, coumarins, proteins, and essential minerals like iron, calcium, copper, and selenium.
Applications of Kudzu Peptide
- Beverage Industry
Kudzu peptide can be used as a natural sweetener, thickener, and stabilizer in beverage production. Adding kudzu peptide to juices, teas, and shakes can enhance flavor, improve stability, and extend shelf life.
- Dairy Products
In dairy products, kudzu peptide serves as a natural thickener and stabilizer for yogurt, cheese, and ice cream. It enhances texture and taste while increasing nutritional value and market competitiveness.
- Baking Products
In baking, kudzu peptide acts as a natural leavening agent and moisture-retainer, improving the softness and texture of bread, cakes, and cookies, and extending freshness.
- Meat Products
Kudzu peptide can be used as a tenderizer and moisture-retainer in meat products like sausages, ham, and roasts. It improves tenderness, texture, and water retention, reducing moisture loss during processing.
- Seasonings
As a natural flavor enhancer, kudzu peptide can be added to sauces, vinegar, and MSG to boost flavor and quality.
- Health Supplements
Kudzu peptide, rich in amino acids and trace elements, offers immune-boosting, antioxidant, and anti-fatigue benefits. It can be a key component in health supplements, combining with other nutrients to develop functional foods.
Packaging and Storage of Kudzu Peptide
【Storage Conditions】Keep sealed and protected from light, store in a dry, cool, and well-ventilated place.
【Packaging】Bulk: 25 kg/cardboard drum; Samples: 1 kg/foil bag; Custom packaging available upon request.
【Shipping】Express or logistics; domestic express within three days, logistics within five days. Quotations generally include domestic shipping costs.
【Shelf Life】Two years
Plant Source—Kudzu Root
Kudzu root is the dried root of the wild kudzu plant, commonly harvested in autumn and winter, cut into thick slices or small pieces, and dried. It has a sweet, spicy, and cooling nature, used for its muscle-relaxing, fever-reducing, rash-reducing, thirst-quenching, and digestive benefits. It is commonly used for external heat, headaches, neck pain, thirst, diabetes, measles, dysentery, diarrhea, dizziness, stroke-related paralysis, chest pain, and alcohol poisoning.
