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Radix puerariae tea preparation method

A technology of kudzu root tea and kudzu root, which is applied in the field of beverage processing, can solve the problems of low utilization rate of active ingredients and waste of time, and achieve the effects of increasing fermentation aroma and probiotic ingredients, reducing production costs, and enriching nutrition

Inactive Publication Date: 2017-10-24
安徽胜华农业发展有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Pueraria lobata, the tuberous root of the leguminous plant Pueraria mirifica or Gange vine, is used for medicine and food, rich in starch, flavonoids, protein, amino acids, vitamins and minerals, etc. It can regulate endocrine, detoxify and beautify, and promote gastrointestinal function. It protects cardiovascular and cerebrovascular, enhances memory, and delays aging. It has the reputation of "thousand-year ginseng". There is also a small amount of kudzu root tea on the Internet, but in fact, kudzu root tea is sold, and it needs to be soaked for a long time before eating. This method has less utilization of the active ingredients in kudzu root, and it takes time to soak. Nutritious and convenient kudzu root drink

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A preparation method of kudzu root tea, comprising the following steps:

[0021] (1) Raw material preparation: wash Pueraria lobata, Pueraria leaves and Pueraria flowers, add Pueraria leaves and Pueraria flowers, make full use of Pueraria raw materials, turn waste into treasure, enrich the nutrition and color of Pueraria, balance nutrition, promote digestion and absorption, and use Pueraria root tea avoids precipitation and prolongs the shelf life. Add 30% of the weight of Pueraria lobata vitamin C solution and beat to obtain Pueraria lobata mixed pulp;

[0022] (2) Enzymolysis: add complex enzymes to the kudzu root mixed slurry, stir for 3 hours for enzymolysis, and filter to obtain enzymolysis liquid and enzymolysis residue;

[0023] (3) Frying: Put the enzymolysis slag in a jacketed pot, heat to 85~90°C, fry with a water content of 20~22%, cool down to 60~65°C, continue to fry until it is burnt, and destroy the tissue of the raw material structure, increase the arom...

Embodiment 2

[0034] A preparation method of kudzu root tea, comprising the following steps:

[0035] (1) Raw material preparation: wash Pueraria lobata, Pueraria leaves and Pueraria flowers, add Pueraria leaves and Pueraria flowers, make full use of Pueraria raw materials, turn waste into treasure, enrich the nutrition and color of Pueraria, balance nutrition, promote digestion and absorption, and use Pueraria root tea avoids precipitation and prolongs the shelf life. Add a vitamin C solution with 33% of the weight of Pueraria root, beat it, and get Pueraria root mixed pulp;

[0036] (2) Enzymolysis: add complex enzymes to the kudzu root mixed slurry, stir for 3 hours for enzymolysis, and filter to obtain enzymolysis liquid and enzymolysis residue;

[0037] (3) Frying: Put the enzymolysis slag in a jacketed pot, heat to 85~90°C, fry with a water content of 20~22%, cool down to 60~65°C, continue to fry until it is burnt, and destroy the tissue of the raw material structure, increase the ar...

Embodiment 3

[0048] A preparation method of kudzu root tea, comprising the following steps:

[0049] (1) Raw material preparation: wash Pueraria lobata, Pueraria leaves and Pueraria flowers, add Pueraria leaves and Pueraria flowers, make full use of Pueraria raw materials, turn waste into treasure, enrich the nutrition and color of Pueraria, balance nutrition, promote digestion and absorption, and use Pueraria root tea avoids precipitation and prolongs the shelf life. Add a vitamin C solution with 35% of the weight of Pueraria root, beat it, and get Pueraria root mixed pulp;

[0050] (2) Enzymolysis: add compound enzyme to the kudzu root mixed slurry, stir for 4 hours for enzymolysis, and filter to obtain enzymolysis liquid and enzymolysis residue;

[0051] (3) Frying: Put the enzymolysis slag in a jacketed pot, heat to 85~90°C, fry with a water content of 20~22%, cool down to 60~65°C, continue to fry until it is burnt, and destroy the tissue of the raw material structure, increase the ar...

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PUM

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Abstract

The invention mainly relates to the technical field of beverage processing, and discloses a preparation method of kudzu root tea, including: raw material preparation, enzymolysis, frying, fermentation, extraction, and packaging; the method is simple, nutritious, sweet and sour, without any additives, Safe and healthy, enrich the varieties of drinking tea on the market, increase the added value of Pueraria lobata, make the extraction rate of nutrient components of Pueraria lobata reach 87.8%, reduce production costs, and increase economic income by 10.3%; add Pueraria lobata leaves and flowers of Pueraria lobata to make full use of Pueraria lobata Raw materials, turning waste into treasure, enriching the nutrition and color of kudzu root, balanced nutrition, and promoting digestion and absorption; after kudzu root enzymolysis, stir-fry the enzymatic residue at different temperatures to destroy the tissue structure of the raw material, increase the fragrance, and avoid the burnt smell; stir-fry After preparation, add lactic acid bacteria for fermentation, increase the fermented aroma and probiotic ingredients, and enhance the health function of kudzu root tea; after concentration, it is seasoned, sweet and sour, easy to drink, and suitable for fast-paced life.

Description

technical field [0001] The invention mainly relates to the technical field of beverage processing, in particular to a preparation method of kudzu root tea. Background technique [0002] Pueraria lobata, the tuberous root of the leguminous plant Pueraria mirifica or Gange vine, is used for medicine and food, rich in starch, flavonoids, protein, amino acids, vitamins and minerals, etc. It can regulate endocrine, detoxify and beautify, and promote gastrointestinal function. It protects cardiovascular and cerebrovascular, enhances memory, and delays aging. It has the reputation of "thousand-year ginseng". There is also a small amount of kudzu root tea on the Internet, but in fact, kudzu root tea is sold, and it needs to be soaked for a long time before eating. This method has less utilization of the active ingredients in kudzu root, and it takes time to soak. Nutritious and convenient kudzu root drink. Contents of the invention [0003] In order to remedy the defects of the ...

Claims

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Application Information

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IPC IPC(8): A23F3/34
CPCA23F3/34
Inventor 方光胜唐爱花
Owner 安徽胜华农业发展有限公司
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