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Kudzuvine root kvass and preparation method

A technology of kudzu and kudzu, which is applied in the field of preparation of kudzu, can solve the problem of little development of edible value of kudzu, and achieve the effect of enhancing digestive function and improving blood circulation.

Inactive Publication Date: 2015-03-25
杨达宇
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, in the market, Pueraria lobata is mostly processed to produce starch, and the edible value of Pueraria lobata is not much developed.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example

[0017] The kudzu root kvass production process is as follows: raw material preparation→saccharification→fermentation→filtration→filling and sterilization.

[0018] The specific steps are:

[0019] (1) Raw material preparation: Wash the fresh kudzu root with pure water, dry it, peel it, crush it with a pulverizer, and pass it through a 40-mesh sieve;

[0020] (2) Saccharification: Put 3kg of malt powder into a container, add 4 to 4.5 times the mass of malt powder in purified water, heat to 55°C for 20 minutes, then raise the temperature to 72°C for 45 minutes to obtain mash after saccharification, The mash is filtered through three layers of sterilized gauze, and the liquid part obtained is saccharified liquid;

[0021] (3) Fermentation: Add the saccharification solution obtained in step (2) into the fermenter, add 3 kg of kudzu root powder, 2 kg of roxburghii powder, 0.5 kg of Dendrobium nobile powder, 1 kg of wolfberry powder, 0.3 kg of privet fruit, and 2.5 kg of white suga...

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PUM

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Abstract

The invention discloses a preparation method of kudzuvine root kvass. According to the preparation method, kudzuvine roots are taken as a main raw material, and the kudzuvine root kvass is prepared through a secondary fermentation technology after steps such as raw material preparation, saccharification and the like. The prepared kudzuvine root kvass beverage integrates advantages of the kudzuvine roots as well as fermentation by lactic acid bacteria and yeast, and is brewed by pure natural raw materials, so that flavor of the raw materials and fermentation flavor are integrated, and the kudzuvine root kvass has cool taste and various rich nutritional ingredients such as amino acid, vitamins and the like required by a human body, has efficacy of relieving summer heat and quenching thirst and further has health-care functions of human body digestion promotion, blood sugar decreasing, improvement of blood circulation and the like.

Description

technical field [0001] The invention relates to a preparation method of kudzu root kvass. Background technique [0002] Kvass is originally produced in Russia. It is a slightly alcoholic biological drink brewed from hops, grains, sugar and other natural substances through mixed fermentation of various lactic acid bacteria and yeast. It tastes mellow and slightly sweet, and has appetizing and spleen It has health effects such as lowering blood pressure and eliminating fatigue. Together with "German beer", "American Coke" and "Bulgarian Buza", it is known as the world's four major national drinks. [0003] Pueraria lobata is a bean crop, because it is rich in starch, vegetable protein, iron, phosphorus, zinc, selenium and other trace elements, its nutritional value is very high. In addition, it also contains medicinal ingredients such as kudzu root isoflavones and puerarin, which have certain preventive and treatment functions for cardiovascular and cerebrovascular diseases. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 杨达宇
Owner 杨达宇
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