Fuxi Kudzu Root Starch

Fuxi Kudzu Root Starch

　　Kudzu root starch, also known as kudzu starch or kudzu powder, is a type of wild starch extracted from the tuberous roots of wild kudzu in the Bashan Mountain area through traditional processing methods. Kudzu root is an ancient traditional Chinese medicinal herb. The Ming Dynasty’s *Compendium of Materia Medica* states that kudzu root tastes sweet and pungent, and is non-toxic. It has the effects of reducing fever, clearing rashes, promoting fluid production to relieve thirst, detoxifying and treating sores, relieving pain, and stopping dysentery. It is especially effective in cooling the body, reducing internal heat, stimulating appetite, aiding digestion, promoting urination, and relieving alcohol intoxication. Puerarin extracted from kudzu root helps dilate the coronary and cerebral arteries, lower blood pressure, significantly increase blood supply to ischemic tissues, and acts as a B1 receptor blocker, markedly slowing heart rate, reducing myocardial oxygen consumption, alleviating myocardial ischemia, limiting and shrinking the scope of myocardial infarction, resisting rapid arrhythmia, lowering cholesterol and blood viscosity, inhibiting platelet aggregation, improving microcirculation. Kudzu starch contains over ten types of amino acids and trace elements needed by the human body, among which calcium, zinc, and phosphorus are present in the highest amounts. The rich “selenium” content in kudzu starch offers certain anti-cancer benefits. Kudzu starch also helps promote fluid production, relieve thirst, and has antibacterial and detoxifying properties. It is effective in treating coronary heart disease, sore throat and mouth ulcers caused by colds, clearing heat and relieving diarrhea in children, as well as treating typhoid, stroke-related headaches, chest congestion and restlessness, bloody dysentery, promoting small intestine function, discharging pus and breaking up blood stasis, facilitating urination and bowel movements, relieving alcohol intoxication, and treating diarrhea due to weak spleen and stomach. Kudzu starch is widely consumed, with the highest concentrations found in the liver, kidney, and heart tissues, making it particularly suitable for the elderly and children. It is detailed in eight classic texts of Traditional Chinese Medicine, including the *Compendium of Materia Medica*, *Shennong’s Classic of Materia Medica*, *Classified Materia Medica*, *Hua Tuo’s Legacy Writings*, *Chinese Pharmacopoeia*, *The Complete Works of the King of Medicine*, and *Time-Honored Collection of Books*. Kudzu starch was once an imperial tribute, used for food, medicine, and special industrial purposes. The flavonoids contained in kudzu root and leaves have multiple proven health benefits, and their clinical applications demonstrate rare characteristics of rapid and highly effective results. Not only does kudzu starch have a uniquely appealing flavor, but its texture and nutritional/therapeutic value are also top-notch. Especially in today’s environment, where pollution—chemical and even air pollution—is widespread, people around the world are increasingly drawn to pure, natural, safe, and effective foods with special health benefits. The flavonoids in kudzu starch are praised by traditional Chinese medicine experts as a “beauty vitamin enhancer,” capable of cleansing the body of toxins. Regular consumption of kudzu starch can help strengthen bones and muscles, improve beauty and fitness, and promote longevity.

　　The processing method of kudzu root starch is as follows:

　　Cleaning the tubers: Select kudzu roots with smooth surfaces, free from mold, rot, or damage. Wash them with water to remove dirt, sand, and other impurities. There is no need to peel off the skin.

　　Crushing and grinding: Send the cleaned kudzu tubers into a crusher for breaking down. Water must be added during the crushing process, with a recommended ratio of kudzu to water at 1:3. A 2-millimeter mesh size is suitable for the crusher’s screen.

　　Slurry and residue separation: Prepare a clean pool and line it with wide plastic sheeting. Place a 90–100 mesh steel wire sieve inside the pool. Lay gauze on the sieve, pour the crushed slurry onto the gauze, and add clean water. Stir thoroughly to allow the starch to seep through the water into the pool. Repeat the water addition until the starch is completely separated from the residue.

　　Settling: Let the starch slurry settle for 48 hours, then scoop off the water above the starch and retrieve the starch cake.

　　Drying: Once the starch cake is sun-dried, it can be packaged. Since starch may undergo a certain degree of oxidation and decomposition during sun drying, it is recommended to use drying equipment. The ideal drying temperature is around 60°C.