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Making method of brown sugar syrup with kudzuvine root

A production method and technology of Pueraria lobata, applied in the field of food and beverages, can solve the problems of inconvenient consumption of Pueraria lobata, single taste, and difficulty in brewing Pueraria lobata, achieving the effects of easy preparation, avoiding high-temperature treatment, and improving yield

Inactive Publication Date: 2019-02-19
湖北省钟祥市三利蟠龙食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The main purpose of this application is to provide a method for making kudzu root brown syrup to solve the problems of inconvenient consumption of kudzu root, single taste, difficult brewing of kudzu root powder, etc., to meet the needs of consumers for nutrition and health, and to eat kudzu root products. the actual needs of

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Dissolve and dilute 18g of kudzu root granules with 4g of drinking water, and then stir continuously until no powder or agglomerate exists to obtain a slurry mixture; then add 50g of boiling water for brewing, and the temperature of the boiling water is 98-100°C , stir while flushing, make it become translucent paste; Add 14g brown sugar, 14g honey again, continue to stir and make brown sugar, honey fully dissolve, finally obtain described kudzu root brown syrup.

Embodiment 2

[0026] Dissolve and dilute 22g of kudzu root granules with 6g of drinking water, and then stir continuously until no powder or agglomerate exists to obtain a slurry mixture; then add 70g of boiling water for brewing, and the temperature of the boiling water is 98-100°C , Stir while flushing, make it become translucent paste; Add 16g brown sugar, 16g honey again, continue to stir and make brown sugar, honey fully dissolve, finally obtain described kudzu root brown syrup.

Embodiment 3

[0028] Dissolve and dilute 20g of kudzu root granules with 5g of drinking water, and then stir continuously until no powder or agglomerate exists to obtain a slurry mixture; then add 60g of boiling water for brewing, and the temperature of the boiling water is 98-100°C , stir while flushing, make it become translucent paste; Add 15g brown sugar, 15g honey again, continue to stir and make brown sugar, honey fully dissolve, finally obtain described kudzu root brown syrup.

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Abstract

The application discloses a making method of brown sugar syrup with kudzuvine root, comprising the steps of dissolving 18-22 parts by mass of kudzuvine root power or granules in 4-6 parts by mass of drinking water, allowing diluting, and stirring until no powder or mass is present to obtain a slurry mixture; adding 50-70 parts by mass of boiling water at 98-100 DEG C for blending, and stirring while brewing to obtain semitransparent paste; adding 14-16 parts by mass of brown sugar and 14-16 parts by mass of honey, and continuing to stir so that the brown sugar and honey are fully dissolved toobtain the brown sugar syrup with kudzuvine root. The making method helps solve the problems that, for instance, kudzuvine root is inconvenient to eat and has single taste, and kudzuvine root powder is difficult to brew; the making method provided herein meets the demand of consumers for nutrition and health and the practical demand for good convenience of eating kudzuvine root products.

Description

technical field [0001] The application relates to the field of food and beverages, in particular, to a method for preparing kudzu root brown syrup. Background technique [0002] Pueraria lobata is the dried root of the leguminous plant Pueraria mirifica. Pueraria lobata has been used as medicine since ancient times. It has been recorded in the literature for more than a thousand years. It has a long history as a starchy food and is a plant that can be used for both medicine and food. [0003] The main component of kudzu root is starch, and it also contains about 12% kudzu root flavonoids. Pueraria flavone is a kind of isoflavone-like compounds, mainly containing puerarin, soybean isoflavones, daidzin, genistein and so on. Its pharmacological effects can improve microcirculation, dilate coronary arteries, increase blood flow of brain and coronary arteries, slow down heart rate, reduce myocardial oxygen consumption index and improve metabolism of ischemic myocardium. Vasosp...

Claims

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Application Information

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IPC IPC(8): A23L2/02A23L2/52A23P10/22A23P30/34A23L33/00
CPCA23L2/02A23L2/52A23V2002/00A23L33/00A23P10/22A23P30/34A23V2250/032A23V2250/1614A23V2250/5114A23V2200/30
Inventor 王士铭
Owner 湖北省钟祥市三利蟠龙食品有限公司
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