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Kudzu root tea beverage and its preparation method

A technology of tea beverage and raw materials, which is applied in the preparation field of kudzu root tea beverage, which can solve the problems of waste of raw materials, complicated production process, and incomplete extraction of active ingredients.

Inactive Publication Date: 2004-12-29
潘桂文
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the kudzu root beverage prepared by this process method has certain characteristics, the extraction treatment method of the kudzu root liquid is only to add water, crush and filter to obtain the extract, which leads to the failure of thorough extraction of active ingredients, reduces the use function, and reduces the quality of raw materials. waste, which leads to an increase in production costs
[0004] In addition, the above method is selected for fresh raw materials, but the raw materials contain starch, which will form a paste liquid after being boiled at a high temperature, and must be processed by precipitation, which makes the production process complicated.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] 1), select the kudzu root raw material, slice the kudzu root dry slice, add 45Kg kudzu root dry slice per 1000Kg drinking water according to the proportioning weight, stir, soak after 28 hours, filter, and discard the residue to obtain the kudzu root dry extract for subsequent use;

[0022] 2) Select green tea raw materials, put 24g of green tea per 1 liter of water according to the proportioning weight, add it to drinking water heated to 98-100°C and drop to 85-90°C, stir slowly for 10 minutes, filter and discard the residue to get Green tea extract for later use;

[0023] 3) Take 1000Kg of kudzu root extract and 1000Kg of green tea extract and pour it into a high-temperature disinfection tank, heat it to 98-100°C, keep it for 5 minutes when it drops to 95°C, then add 3Kg of citric acid, 160Kg of white sugar, flavor 3Kg, stirred for 5 minutes, kept for 10 minutes when the temperature dropped to 90°C to complete high-temperature disinfection, filtered and poured into th...

Embodiment 2

[0025] 1), select the dried pueraria root, slice the dried pueraria root, add 50Kg pueraria root slices per 1000Kg drinking water according to the proportioning weight, stir and soak for 28 hours, then filter to obtain extract A; then add 1000Kg pueraria root dregs separated by filtration to drink Crush and soak in water, filter and discard the residue to obtain extract B; mix the two extracts A and B for later use;

[0026] 2), the extraction method of the green tea extract, and the mixing ratio of the kudzu root extract and the green tea liquid, and the production process are all the same as in Example 1, so they are omitted.

Embodiment 3

[0028] 1), pour 5000Kg of drinking water into the leaching tank, then add 200Kg of Pueraria lobata and 50Kg of green tea raw materials, stir, soak for 24 hours, filter and discard the residue to obtain the mixed extract of Pueraria lobata and green tea for subsequent use;

[0029] 2), heat the above mixed extract to 98-100°C, and keep it for 5 minutes when it is lowered to 95°C; add 3Kg of citric acid, 350Kg of white sugar, and 3Kg of essence at the same time, and stir for 5 minutes, and keep it at a temperature of 90 After 10 minutes, the mixed stock solution is prepared; inject the stock solution into the liquid storage tank through the filter, and fill it when the temperature drops below 30°C.

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PUM

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Abstract

The kudzu vine root-tea beverage is prepared with kudzu vine root, green tea and water as main material, and sour agent, sugar and perfume as supplementary material. The preparation process includes extracting kudzu vine root and green tea to obtain extracted liquid, mixing in certain ratio, sterilizing, filtering and packing. The kudzu vine root-tea beverage contains several kinds of mineral elements, and has certain health functions of preventing and treating hyperlipemia, coronary heart disease, diabetes and obesity.

Description

technical field [0001] The invention belongs to beverages and foods, and in particular relates to a kudzu root tea beverage. [0002] The invention also relates to a method for the preparation of the beverage. Background technique [0003] Pueraria contains puerarin and various flavonoids. Experiments have shown that this substance has a strong antioxidant effect, and the isoflavones in it have a significant inhibitory effect on the lipid peroxide malondialdehyde in the liver, kidney tissue and brain tissue in the human body, and can effectively reduce the lipid peroxide malondialdehyde in the blood. SOD activity. Isoflavones can effectively reduce the activity of superoxide dismutase in the blood. Therefore, kudzu root has obvious effects of lowering blood pressure, blood sugar, blood fat, cholesterol, lowering blood viscosity, relieving arterial spasm, and anti-arrhythmia. In addition, the extract of pueraria root and isoflavones have antagonizing effect on scopolamine...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L2/385A23L2/46A23L2/52
Inventor 潘桂文
Owner 潘桂文
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