Kudzu vine powdery rice and preparation thereof

A technology of kudzu powder and rice, applied in food preparation, application, food science, etc., can solve the problems of affecting natural taste, pharmacology and nutritional value, and not achieving the effect, and achieve the effect of rich raw materials, increased nutrition, and easy implementation

Inactive Publication Date: 2005-07-27
袁茂斌
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In recent years, it is more popular to make health food with it, such as kudzu root drink, etc. This kind of kudzu root drink is added with artificial coloring and other non-natural substances, which affects the natural taste, pharmacology and nutritional value, and this kind of food cannot make people eat right amount every day. eating, so as not to achieve the desired effect

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Wash selected wild kudzu roots, crush, add water and stir, filter, settle, dry or dry to make kudzu powder for later use. Weigh 70 kg of washed high-quality rice and 30 kg kudzu powder, add 30 kg of water and soak for 45~ After 85 minutes, pour it into a high-pressure vacuum mixer and stir for 25-40 minutes, so that the surface of the rice is coated with a layer of kudzu powder; put it in the drying room to dehumidify and dry at a temperature of 40~60℃ to make the water content 13.5~14.5 %, the rice is made into arrowroot noodles wrapped in a layer of arrowroot noodles, and finally the products that pass the sampling inspection are packaged, stored and sold.

Embodiment 2

[0021] Wash the selected wild kudzu roots, pulverize, add water and stir, filter, settle, dry or dry to prepare kudzu powder for later use. Weigh 80 kg of washed high-quality rice and 20 kg kudzu powder, add 30 kg of water and soak for 45~ After 85 minutes, pour it into a high-pressure vacuum mixer and stir for 25-40 minutes, so that the surface of the rice is coated with a layer of kudzu powder; put it in the drying room to dehumidify and dry at a temperature of 40~60℃ to make the water content 13.5~14.5 %, the rice is made into arrowroot noodles wrapped in a layer of arrowroot noodles, and finally the products that pass the sampling inspection are packaged, stored and sold.

Embodiment 3

[0023] The selected wild kudzu root is washed, crushed, stirred with water, filtered, precipitated, dried or dried to prepare kudzu powder for later use. Weigh 85 kg of washed high-quality rice and 15 kg kudzu powder, add 30 kg of water and soak for 45~ After 85 minutes, pour it into a high-pressure vacuum mixer and stir for 25-40 minutes, so that the surface of the rice is coated with a layer of kudzu powder; put it in the drying room to dehumidify and dry at a temperature of 40~60℃ to make the water content 13.5~14.5 %, the rice is made into arrowroot noodles wrapped in a layer of arrowroot noodles, and finally the products that pass the sampling inspection are packaged, stored and sold.

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PUM

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Abstract

A pueraria powder coated rice is prepared from rice and pueraria powder proportionally through immersing them in water, stirring for coating pueraria powder on the surface of each rice grain, and baking at 40-60 deg.C. Its advantages are nutritive health-care function and supplementing trace elements.

Description

Technical field [0001] The invention relates to a food containing trace elements and a brass plate of kudzu root and is beneficial to patients with high blood pressure, hyperlipidemia and high blood sugar. Specifically, it relates to kudzu rice noodles and a preparation method thereof. technical background [0002] Pueraria lobata is the root of the leguminous plant Pueraria lobata. It grows on sunny hillsides, ravines, mountain ridges or bushes. Its nature is sweet, pungent, flat, enters the spleen and stomach meridian. It contains a variety of amino acids, xyloside, soybean brass, daidzein, B-sterol, 4', 6'diethanol puerarin and other medicinal ingredients required by the human body. It has high nutritional and dietetic value. Chinese medicine It is commonly used to treat rheumatic cold, enteritis, dysentery, fever, thirst and other diseases. In recent years, it has been used to treat coronary heart disease, angina pectoris, high blood sugar, high blood pressure, hyperlipidemia...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23L19/10
Inventor 袁茂斌
Owner 袁茂斌
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