Dried ampelopsis grossedentata konjac and preparation method thereof

A technology of dried konjac and rattan tea, applied in food preparation, application, food science and other directions, can solve the problem of no medicinal effect and health care, and achieve the effects of preventing cardiovascular disease, rich in nutrition, and convenient source of raw materials

Active Publication Date: 2012-08-08
LANGAO ZHUSHAN FOOD IND CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The dried sweet potato has a mixed flavor of sweet potato and honey

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0020] Example: A method for preparing dried rattan tea konjac, including the following steps:

[0021] (1) Preparation of Tengcha concentrated liquid:

[0022] a) Pretreatment of rattan tea: use a grinder to crush the dried rattan tea to 40 mesh;

[0023] b) Ultrasonic extraction: Put the rattan tea powder and water at a weight ratio of 1:12 in an ultrasonic extractor at 65°C, extract 2 times, and extract 15 minutes each time;

[0024] c) Centrifugal separation: Centrifuge the solution in a 4000r / min centrifuge for 25 minutes, and take the supernatant;

[0025] d) Rotary evaporation: Take out the centrifuged supernatant and rotate it at a speed of 70r / min at 35℃ to concentrate the evaporated supernatant to 50ml for later use;

[0026] (2) Take 10g of konjac glucomannan, 1.6g of xanthan gum, and 1.2g of starch in 200ml of purified water at 8°C, use a stirrer at 350r / min, stir for 5min, stand at room temperature and swell for 1h to obtain konjac glucomannan Glycan sol

[0027] (3) Combine...

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PUM

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Abstract

The invention relates to a dried ampelopsis grossedentata konjac and a preparation method thereof. The main ingredients of the dried ampelopsis grossedentata konjac comprise ampelopsis grossedentata and konjac glucomannan. The ampelopsis grossedentata contains 19 kinds of essential nutrients and trace elements for human bodies, having functions of preventing of such diseases as cardiovascular disease, osteoporosis, cancer, and the like; inhibiting of Gram-negative bacteria, influenza A virus, and influenza B virus; and no influence on protein digestion and absorption because the ampelopsis grossedentata does not contain tannic acid, and being suitable to eat by people with anemia. Konjac has such benefits as detoxifying, weight losing, blood sugar reducing, blood pressure lowering, cancerpreventing, and the like. Complex gum formed by Konjac gum and xanthan gum is used as an encapsulating wall material, protecting ingredient activity of the ampelopsis grossedentata. The dried ampelopsis grossedentata konjac provided by the invention has the advantages of easily obtained raw materials, low price, safety and antibacterial property which totally meet the requirements of the nationalrelated standards, and more abundant nutrition compared with the common leisure foods. Besides, the dried ampelopsis grossedentata konjac has such health care functions as weight losing, inflammationdiminishing, deficiency fire reducing, blood sugar reducing, blood pressure lowering, appearance improving, sleep improving, and the like.

Description

Technical field [0001] The invention relates to a food and a preparation method thereof, in particular to a dried rattan tea konjac and a preparation method thereof. Background technique [0002] Dried konjac is deeply loved by consumers because of its unique taste and convenient eating, especially its effects of reducing weight, lowering blood sugar, and lowering blood pressure. At present, most of the dried konjac is made by dehydrating and drying fresh konjac, and the composition and nutrition are relatively simple. Tengcha is rich in nutrients, especially the content of brass compounds and selenium is much higher than that of green tea and scented tea, and it has the effects of reducing deficiency and fire, reducing inflammation, reducing blood pressure, beauty, and improving sleep quality. But consuming rattan tea with boiling water is not suitable for fast-paced work and life, field work and other occasions; in addition, the tea tastes bitter and cannot be accepted by all ...

Claims

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Application Information

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IPC IPC(8): A23L1/09
Inventor 庞杰寇丹丹兰润聂小宝叶伟健魏雪琴汪秀妹
Owner LANGAO ZHUSHAN FOOD IND CO LTD
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