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Kudzu tea and method for preparing same

A technology of kudzu vine and fresh kudzu vine, which is applied in the field of kudzu lobata processed products and its preparation, can solve the problems of kudzu root cane browning, etc., and achieve the effects of avoiding pollution, high content of kudzu root flavonoids, and simple process

Inactive Publication Date: 2013-10-02
达州市山参葛业有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

Even so, but how to solve the kudzu root cane browning problem, there is no bibliographical report in the prior art

Method used

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  • Kudzu tea and method for preparing same

Examples

Experimental program
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Effect test

Embodiment 1

[0034] Put the fresh kudzu vine into the water to wash, and remove the leaves on the kudzu vine, then cut the kudzu vine after cleaning and removing the leaves into kudzu slices with a thickness of 0.5mm; put 250 pieces of kudzu slices into , 0.2 parts of sodium citrate and 250 parts of water in a color-protecting solution for 1 hour; drain the surface water of the kudzu slices soaked in color protection, and then dry them at a temperature of 115°C for 13 minutes; dry the dried kudzu slices at 155 Stir-fried at ℃ to dry, enhance the aroma, and then weigh and pack after cooling to room temperature. The drying time is 4 minutes. The total flavonoid content of kudzu tea was measured to be 0.24%.

Embodiment 2

[0036] Put the fresh kudzu vine into water and wash, and remove the leaves on the kudzu vine, then cut the kudzu vine after cleaning and removing the leaves into kudzu slices with a thickness of 3mm; Soak for 0.5 hours in a color-protecting solution composed of 0.3 parts of sodium citrate and 250 parts of water; drain the surface water of the kudzu slices soaked in color protection, and then dry at 120°C for 10 minutes; dry the dried kudzu slices at 180°C Stir-fry and dry, enhance the fragrance, and then weigh and pack after cooling to room temperature. The drying time is 3 minutes. The total flavonoid content of kudzu tea was measured to be 0.29%.

Embodiment 3

[0038] Put fresh kudzu vine into water to wash, and remove the leaves on the kudzu vine, then cut the kudzu vine after cleaning and removing the leaves into kudzu slices with a thickness of 2mm; Soak for 0.8 hours in a color-protecting solution composed of 0.25 parts of sodium citrate and 250 parts of water; drain the surface water of the soaked kudzu slices for color protection, and then dry them at 113°C for 11 minutes; dry the dried kudzu slices at 165°C Stir-fry and dry, enhance the fragrance, and then weigh and pack after cooling to room temperature. The drying time is 3.5 minutes. The total flavonoid content of kudzu tea was measured to be 0.27%.

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Abstract

The invention discloses kudzu tea. The kudzu tea is flake-shaped, and the total flavonoid content of kudzu is 0.21 to 0.29 percent. The method for preparing the kudzu tea comprises the steps of cleaning fresh kudzu, removing leaves, slicing, performing color protection, drying, stir-frying, baking, performing flavor distilling and the like. The waste kudzu is used as a raw material, and the fresh kudzu is soaked in a proper compound color-protecting solution for color protection treatment in the preparation process, so that resources are fully utilized, the pollution of wastes to natural environment is avoided, the browning reaction of kudzu is effectively inhibited, the kudzu tea keeps original color of the kudzu, the visual effect is quite good, the flavonoid content of the kudzu tea is high, the nutritional value is also quite high, more added values are given to the product, and the market competitiveness of the kudzu tea is higher. The preparation method has the advantages of simple process, short flow and convenience in operation and control.

Description

technical field [0001] The invention belongs to the technical field of kudzu processed products and its preparation, and in particular relates to a kudzu tea and a preparation method thereof. Background technique [0002] Pueraria mirifica is a traditional medicinal and edible plant in my country. The Pueraria lobata tea developed from its rhizome is rich in flavonoids, starch nutrients, essential amino acids and trace elements needed by the human body, and can improve brain function. The effect of blood circulation has obvious effects on lowering blood fat, blood pressure, blood sugar, adjuvant treatment of coronary heart disease, angina pectoris, nervous headache, etc., and is loved by consumers. At present, the clinical application is relatively wide, the market demand is large, and the resources are relatively tight. [0003] In the research of developing new medicinal resources, the inventors found that the above-ground cane of Pueraria mirifica also contains a large am...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/34
Inventor 赵志峰朱洪兵温建镇
Owner 达州市山参葛业有限责任公司
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