Astragalus 'areca' and production method thereof

A production method and technology of Radix Astragali, applied in the field of Radix Astragalus "Betel Nut" and its production, to achieve the effect of good taste of original juice, scientific production method, and fresh mouth

Inactive Publication Date: 2009-06-10
李源湘
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But there is no chewable

Method used

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  • Astragalus 'areca' and production method thereof
  • Astragalus 'areca' and production method thereof
  • Astragalus 'areca' and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Embodiment 1: a kind of Radix Astragali " betel nut ", its weight ratio consists of: Radix Astragali 92%, Sesame 4%, maltose 4%, cyclamate; Also can add commonly used spices (as cassia seed oil), the amount of spices added is 50% of the sesame consumption; the product is in the shape of a half betel nut body 1 with a cavity 2 in the shell.

Embodiment 2

[0025] Embodiment 2: a kind of production method of astragalus betel nut, used raw material is identical with embodiment 1, and its production steps are:

[0026] (1) Wash Astragalus membranaceus with warm boiling water at 20°C-30°C, soak in water for 10-30 minutes to make Astragalus membranaceus moisturize and soften;

[0027] (2) the Radix Astragali that described hair moistens is cut into section, then molded into strip shape 1 base half betel nut shape 2 shape with hole 3;

[0028] (3) Impregnation: Put the formed base material into the spice and sugar-free alcohol solution and immerse it for 1 hour and take it out;

[0029] (4) Wine making: the weight ratio of the impregnated base material and rice wine is 10:1, mix the base material with rice wine, let stand for 2-3 hours; then put it in a pot for frying, and the frying temperature is 130°C —150°C, time 15—25 minutes; take it out, cool it down to room temperature naturally, and get the wine base;

[0030] (5) sticky su...

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Abstract

The invention relates to food which is Astragalus root 'areca' and a production method, with the weight percent: Astragalus root 90-95%, usual supplementary materials 5-10%. The production steps are as follows: cleaning Astragalus root with warm boiled water, dipping in water for 10-30 minutes, causing Astragalus root moist and softening; pressure forming Astragalus root after cutting into segments, putting the formed base materials into spice, dipping in sodium cyclamate soltion for one hour; taking out yellow wine for mixing and stewing; frying in a pan and controlling frying temperature and time; taking out and obtaining wine materials; stewing; putting the wine materials into malt syrup solution, then fishing out; putting the dipped base materials into a vibratory screen filled with gingeli, causing surfaces of the base materials filled with gingeli. The product has good fumet mouth feel and long time glycyrrhizin, which is fresh for mouth, increases the body fluid and quenches thirst.

Description

technical field [0001] The invention relates to a chewable food and its production method, and further refers to astragalus "betel nut" and its production method. Background technique [0002] There is a kind of chewing food similar to chewing gum prepared with the plant fruit betel nut as the base material on the market, which is called "betel nut" by people. Its base material is warm in nature and bitter in taste. This betel nut has a sweet taste when chewed, which is produced by the sweetness of the ingredients soaked in the betel nut. However, there is no chewable food based on astragalus as yet. Contents of the invention [0003] The object of the present invention is to propose an astragalus "betel nut" and a production method thereof, aiming at the deficiencies in the prior art, thereby providing people with a new food that is beneficial to chewing. [0004] One of the technical schemes of the present invention is that the weight ratio of the Astragalus "betel nut...

Claims

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Application Information

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IPC IPC(8): A23G4/12A23G4/08A23G4/06A23L1/29
Inventor 李源湘
Owner 李源湘
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