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High-temperature stir-frying method of wild radix puerariae tea

A high-temperature frying and kudzu root tea technology, applied in the direction of tea substitutes, etc., can solve the problems that affect the promotion and use of kudzu root tea, slow brewing time, slow kudzu root tea juice, etc., achieve good market promotion value and prospects, and improve flavor , good taste effect

Pending Publication Date: 2022-07-22
安徽金龙山葛业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Pueraria lobata tea on the market is currently made through a variety of techniques, and there are pueraria lobata tea made by traditional techniques through traditional methods. The pueraria lobata tea has the original taste, but the brewing time is relatively slow
[0003] The existing kudzu root tea frying devices and methods are generally fried for a long time due to the poor heat transfer and heat conduction effect. The miscellaneous taste and poor taste will affect the promotion and use of kudzu root tea as a whole. Aiming at the technical problems encountered in the kudzu root tea frying at present, a new frying device and method with high heat conduction efficiency and short frying time have been developed. It is a technical problem that needs to be solved urgently

Method used

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  • High-temperature stir-frying method of wild radix puerariae tea
  • High-temperature stir-frying method of wild radix puerariae tea

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Please refer to figure 1 , 2 shown,

[0029] A high-temperature frying machine for wild pueraria tea, comprising a mounting base 1, the mounting base 1 is connected to a lifting support plate 2 through a hydraulic lifting rod 7, and the upper part of the lifting support plate 2 is provided with a connecting horizontal plate 3; The rack fixing rod 18 is fixedly connected with the frying tank support frame 5, the frying tank supporting frame 5 is provided with a high temperature frying tank 4, the high temperature frying tank 4 is filled with frying heat transfer sand 16, and the bottom is provided with a control frying tank 4 The heat transfer sand collection port 15 from which the heat transfer sand 16 flows out is provided with a temperature sensor 20 for sensing the temperature of the fried heat transfer sand on the inner wall of the bottom. A hydraulic drive box 8 and a power distribution box 9 are arranged at the lower end, a control box 10 is arranged on the side...

Embodiment 2

[0042] The difference between this embodiment and Embodiment 1 is:

[0043] Further, the traditional Chinese medicine mixture in step 3 is the composition of the following parts by mass: 10 parts of bamboo stems, 8 parts of reed roots, 2 parts of Prunella vulgaris, 3 parts of lotus leaves, 7 parts of isatis root, 2 parts of gentian, fish fish 6 parts of grass, 6 parts of chives, 3 parts of wolfberry, 2 parts of gypsum.

[0044] Further, in step 5, the health-preserving mixed powder is the following components in parts by mass: 10 parts of sialic acid, 10 parts of astaxanthin, 5 parts of pollen, 3 parts of soybean flour, 7 parts of creamer, and 2 parts of plant essence.

[0045] Further, the mass ratio of maltose and honey in the mixture of maltose and honey in step 4 is 1:2.

Embodiment 3

[0047] The difference between this embodiment and Embodiments 1 and 2 is that:

[0048] Further, the traditional Chinese medicine mixture in step 3 is the composition of following parts by mass: 15 parts of bamboo stems, 8 parts of reed roots, 6 parts of Prunella vulgaris, 3 parts of lotus leaves, 12 parts of Banlangen root, 2 parts of gentian, fish fish 10 parts of grass, 6 parts of chives, 7 parts of wolfberry, 2 parts of gypsum.

[0049] Further, in step 5, the health-preserving mixed powder is the following components in parts by mass: 20 parts of sialic acid, 10 parts of astaxanthin, 10 parts of pollen, 3 parts of soybean flour, 15 parts of creamer, and 2 parts of plant essence.

[0050] Further, the mass ratio of maltose and honey in the mixture of maltose and honey in step 4 is 3:2.

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Abstract

The invention provides a high-temperature stir-frying method of wild radix puerariae tea, which comprises the following steps: cleaning wild radix puerariae, peeling, steaming with high-pressure steam, slicing, decocting a traditional Chinese medicine mixture at high temperature, and performing reduced pressure distillation and concentration; repeatedly stir-frying the radix puerariae slices at high temperature, absorbing the traditional Chinese medicine mixed liquid, performing secondary high-temperature stir-frying, taking out, mixing with a mixture of maltose and honey, scattering the health-preserving mixed powder on the surface, and performing vacuum sterilization and packaging. Wild radix puerariae is steamed with steam, dried and stir-fried with high heat transfer efficiency, tea and sand mixed high-temperature stir-frying of the radix puerariae tea is achieved, the highly-dehydrated radix puerariae tea absorbs a Chinese herbal medicine concentrated solution, effective components of Chinese herbal medicines are locked into the radix puerariae tea through secondary high-temperature stir-frying, and then maltose and honey are smeared on the outer surface of the radix puerariae tea, so that the radix puerariae tea is prepared. The mouth feel and flavor of the kudzuvine root tea are improved, and the kudzuvine root tea fried by the special high-temperature frying machine and the special high-temperature frying method has the characteristics of high juicing speed, easiness in brewing, strong fragrance, good mouth feel and easiness in precipitation of effective components.

Description

technical field [0001] The invention relates to the technical field of pueraria tea processing, in particular to a high-temperature frying method for wild pueraria tea. Background technique [0002] Pueraria, also known as kudzu powder, can be divided into pueraria starch and pueraria powder, the difference between the two lies in the different processing techniques. Pueraria root contains 12% flavonoids, such as puerarin, daidzein glycosides, peanuts and other nutrients, as well as protein, amino acids, sugars, and essential minerals such as iron, calcium, copper, selenium, etc. It is a suitable precious tonic, and has the reputation of "Millennium Ginseng". It has both medicinal value and the effect of nutrition and health care. There are various types of kudzu in the market, and wild kudzu contains more nutrients and tastes better. At present, the pueraria tea on the market is made by a variety of processes. There are pueraria tea made by traditional craftsmanship thro...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
CPCA23F3/34
Inventor 张万林雷寿楠
Owner 安徽金龙山葛业有限公司