Radix puerariae solid beverage and preparation method thereof

Abstract

The invention relates to the technical field of food processing, in particular to a radix puerariae solid beverage and a preparation method thereof.The radix puerariae solid beverage is mainly composed of a radix puerariae extract, a fructus momordicae extract, a fructus lycii extract, a liquorice extract, a rhodiola rosea extract and a lotus seed extract. The health food has the effects of soothing the throat, eliminating phlegm, relieving internal heat, relieving cough, relieving fatigue, soothing the nerves, improving eyesight and the like, also has the effects of improving physique, enhancing immunity, improving sleep quality and the like after being taken for a long time, is mainly sweet in mouth feel, has faint scent and slightly sour mouth feel, and is rich and delicious in mouth feel.

Description

Technical Field

[0001] The present invention relates to the technical field of food processing, and in particular to a Pueraria solid beverage and a preparation method thereof. Background Art

[0002] Pueraria, as a plant that can be used both as medicine and food, contains rich nutrients such as isoflavonoids, dietary fiber, protein, vitamins and minerals, and has the effects of relieving muscle fever, promoting fluid production to quench thirst, lifting yang to stop diarrhea, dredging meridians and collaterals, etc. Therefore, Pueraria is often produced into a solid beverage and used as an ingredient with both medicinal and edible properties.

[0003] However, the Pueraria solid beverage in the prior art often has a unique peculiar smell of Pueraria, resulting in a very poor taste when drinking, and the effects of the Pueraria solid beverage in the prior art are few and the results are slow. Summary of the Invention

[0004] In view of the problems of single taste and peculiar smell in the Pueraria solid beverage in the above or prior art, the present invention is proposed.

[0005] Therefore, the purpose of the present invention is to provide a Pueraria solid beverage.

[0006] To solve the above technical problems, the present invention provides the following technical solutions:

[0007] It includes the following preparation raw materials and their weight parts: 53-58 parts of Pueraria extract, 6-8 parts of Momordica grosvenori extract, 8-10 parts of Lycium barbarum extract, 3-5 parts of Glycyrrhiza uralensis extract, 10-13 parts of Rhodiola rosea extract, 4-6 parts of lotus seed extract, 0.5-1 part of edible essence, 0.1-0.3 part of vitamin C, and 0.1-0.2 part of citric acid.

[0008] As a preferred scheme of the Pueraria solid beverage of the present invention, among them: 53-55 parts of Pueraria extract, 6-7 parts of Momordica grosvenori extract, 8-9 parts of Lycium barbarum extract, 3-4 parts of Glycyrrhiza uralensis extract, 10-11 parts of Rhodiola rosea extract, 5-6 parts of lotus seed extract, 0.5 part of edible essence, 0.2 part of vitamin C, and 0.15 part of citric acid.

[0009] The beneficial effects of the Pueraria solid beverage of the present invention: By adding Momordica grosvenori extract and Glycyrrhiza uralensis extract to the formula, the present invention has a sweet taste, and the present invention also adds edible essence and citric acid to neutralize the single sweetness, so that the taste of the present invention is more abundant, and the introduction of the sweet, sour and fragrant taste covers and disperses the peculiar smell of Pueraria, thereby making the taste of the present invention better.

[0010] The present invention also provides a preparation method of the Pueraria solid beverage, including the following steps,

[0011] 1. Take raw materials with the following weight ratios: 53 - 55 parts of kudzu root extract, 6 - 7 parts of monk fruit extract, 8 - 9 parts of wolfberry extract, 3 - 4 parts of licorice extract, 10 - 11 parts of rhodiola rosea extract, 5 - 6 parts of lotus seed extract, 0.5 part of edible essence, 0.2 part of vitamin C, and 0.15 part of citric acid;

[0012] 2. Mix the kudzu root extract with water evenly and filter it through an activated carbon filtration device 3 - 5 times;

[0013] 3. Feed the product from step 2 into a distillation tank and heat it for evaporation for 50 - 60 minutes;

[0014] 4. Feed the product from step 3 into a vacuum concentration device and concentrate it to a clear paste with a relative density of 1.1 - 1.3;

[0015] 5. Transfer the product from step 4 to a mixing tank, add monk fruit extract, wolfberry extract, licorice extract, rhodiola rosea extract, lotus seed extract and edible essence into the tank, and stir and mix well to make the components evenly distributed;

[0016] 6. Cool the product from step 5 to room temperature and mix it evenly with vitamins and citric acid;

[0017] 7. Transfer the product from step 6 to a freeze - drying device and dry it into a loose block or powder form;

[0018] 8. Grind the product from step 7 into a powder form and package it.

[0019] As a preferred embodiment of the preparation method of the kudzu root solid beverage of the present invention, wherein: the heating temperature in step 3 is 80 - 100 °C.

[0020] As a preferred embodiment of the preparation method of the kudzu root solid beverage of the present invention, wherein: the pressure of the solution in the vacuum concentration device in step 4 is 0.04 - 0.08 Mpa, and the temperature is 40 - 50 °C.

[0021] As a preferred embodiment of the preparation method of the kudzu root solid beverage of the present invention, wherein: the relative density in step 4 is the relative density at 60 °C.

[0022] As a preferred embodiment of the preparation method of the kudzu root solid beverage of the present invention, wherein: the freezing of the product in step 6 is divided into three stages: pre - freezing, sublimation drying and desorption drying, and the temperatures of the three stages are - 30 °C to - 20 °C in the pre - freezing stage, - 20 °C to - 10 °C in the sublimation drying stage, and 20 °C to 30 °C in the desorption drying stage.

[0023] Advantages of the preparation method of the kudzu root solid beverage of the present invention: After dissolving the kudzu root extract and filtering it through activated carbon, the odor molecules are absorbed by the activated carbon, thus achieving a certain odor removal effect. And evaporating the filtered solution extracts a part of the odor-containing components in the kudzu root extract, further removing the odor in the product, thereby achieving the effect of removing the odor of kudzu root. Since freeze-drying is used for drying the product, changes in the properties of each component are avoided, thus ensuring the quality of the product. Detailed implementation manners

[0024] To make the above objects, features, and advantages of the present invention more obvious and understandable, the following provides a detailed description of the specific implementation manners of the present invention.

[0025] In the following description, many specific details are set forth to facilitate a full understanding of the present invention. However, the present invention can also be implemented in other ways different from those described herein. Those skilled in the art can make similar extensions without departing from the connotation of the present invention. Therefore, the present invention is not limited by the specific embodiments disclosed below.

[0026] Secondly, the so-called "one embodiment" or "embodiment" herein refers to a specific feature, structure, or characteristic that can be included in at least one implementation manner of the present invention. The "in one embodiment" that appears in different places in this specification does not all refer to the same embodiment, nor is it a separate or alternative embodiment that mutually excludes other embodiments.

[0027] Embodiment 1 is the first embodiment of the present invention. This embodiment provides a kudzu root solid beverage, including the following preparation raw materials and their weight parts: 53 parts of kudzu root extract, 7 parts of momordica grosvenori extract, 9 parts of wolfberry extract, 3.5 parts of licorice extract, 10.5 parts of rhodiola rosea extract, 5 parts of lotus seed extract, 0.5 part of edible essence, 0.2 part of vitamin C, and 0.15 part of citric acid.

[0028] The preparation method of the kudzu root solid beverage includes the following steps.

[0029] I. Take raw materials of the following weight ratios: 53 parts of kudzu root extract, 7 parts of momordica grosvenori extract, 9 parts of wolfberry extract, 3.5 parts of licorice extract, 10.5 parts of rhodiola rosea extract, 5 parts of lotus seed extract, 0.5 part of edible essence, 0.2 part of vitamin C, and 0.15 part of citric acid.

[0030] II. Mix the kudzu root extract with water evenly and filter it 5 times in an activated carbon filtration device.

[0031] III. Feed the product of step II into a distillation tank, heat it to 80 °C, and evaporate for 55 minutes.

[0032] 4. The product of step 3 is sent to a vacuum concentration device and concentrated to a clear paste with a relative density of 1.2 (at 60°C), a pressure of 0.04Mpa, and a temperature of 50°C;

[0033] 5. Transfer the product of step 4 to a blending tank, add monk fruit extract, wolfberry extract, licorice extract, rhodiola rosea extract, lotus seed extract and edible flavor into the tank, stir and mix thoroughly to evenly distribute the ingredients;

[0034] 6. Cool the product of step 5 to room temperature and mix it evenly with vitamins and citric acid;

[0035] 7. Transfer the product of step 6 to a freeze-drying device and dry it into loose blocks or powder;

[0036] 8. Grind the product of step 7 into powder and package it.

[0037] The freezing of the product of step 6 in step 7 is divided into three stages: pre-freezing, sublimation drying and analytical drying, and the temperatures of the three stages are respectively -25°C in the pre-freezing stage, -10°C in the sublimation drying stage and 30°C in the analytical drying stage.

[0038] By adding monk fruit extract and liquorice extract to the formula, the present invention has a sweet taste and has the effects of soothing the throat, removing phlegm and relieving heat, and relieving cough. The present invention also adds edible essence and citric acid to neutralize the single sweetness, so that the taste of the present invention is richer, and the introduction of the sweet and sour taste disperses and covers the peculiar smell of kudzu root, thereby making the taste of the present invention better;

[0039] Since the present invention also adds wolfberry extract, rhodiola rosea extract and lotus seed extract, the present invention has significant effects of relieving fatigue, calming the nerves, improving eyesight, etc., and long-term use can also improve physical fitness, enhance immunity, improve sleep quality, etc.

[0040] And because a small amount of vitamin C is added to the formula, it can effectively supplement the absorption of vitamin C, and because citric acid is also added, it effectively prevents the oxidation and deterioration of vitamin C, effectively extending the shelf life of the product;

[0041] After the Pueraria root extract is dissolved, it is filtered through activated carbon so that the odor molecules are absorbed by the activated carbon, thereby achieving a certain odor removal effect, and the filtered solution is evaporated so that a part of the odorous components in the Pueraria root extract is evaporated and extracted, so that the odor in the product is further removed, thereby achieving the effect of removing the Pueraria root odor. Since freeze-drying is used when drying the product, changes in the properties of each component are avoided, thereby ensuring the quality of the product.

[0042] Example 2 is the second example of the present invention, which provides a kudzu root solid beverage, comprising 54 parts of kudzu root extract, 6.5 parts of monk fruit extract, 8.5 parts of wolfberry extract, 4 parts of licorice extract, 11 parts of rhodiola rosea extract, 6 parts of lotus seed extract, 0.5 parts of edible flavor, 0.2 parts of vitamin C and 0.15 parts of citric acid.

[0043] The method for preparing the kudzu root solid beverage comprises the following steps:

[0044] 1. Take the following raw materials in weight ratio: 54 parts of kudzu root extract, 6.5 parts of monk fruit extract, 8.5 parts of wolfberry extract, 4 parts of licorice extract, 11 parts of rhodiola rosea extract, 6 parts of lotus seed extract, 0.5 parts of edible flavor, 0.2 parts of vitamin C and 0.15 parts of citric acid;

[0045] 2. Mix the kudzu root extract and water evenly and filter them three times in an activated carbon filter;

[0046] 3. The product of step 2 is sent to a distillation tank and heated to 100°C for evaporation for 50 minutes;

[0047] 4. Send the product of step 3 to a vacuum concentration device and concentrate it to a clear paste with a relative density of 1.1 (at 60°C), a pressure of 0.06Mpa, and a temperature of 40°C;

[0048] 5. Transfer the product of step 4 to a blending tank, add monk fruit extract, wolfberry extract, licorice extract, rhodiola rosea extract, lotus seed extract and edible flavor into the tank, stir and mix thoroughly to evenly distribute the ingredients;

[0049] 6. Cool the product of step 5 to room temperature and mix it evenly with vitamins and citric acid;

[0050] 7. Transfer the product of step 6 to a freeze-drying device and dry it into loose blocks or powder;

[0051] 8. Grind the product of step 7 into powder and package it.

[0052] The freezing of the product of step 6 in step 7 is divided into three stages: pre-freezing, sublimation drying and analytical drying, and the temperatures of the three stages are respectively -30°C in the pre-freezing stage, -20°C in the sublimation drying stage and 25°C in the analytical drying stage.

[0053] Example 3 is the third example of the present invention. This example provides a kudzu root solid beverage, including the following preparation raw materials and their weight proportions: 55 parts of kudzu root extract, 6 parts of monk fruit extract, 8 parts of wolfberry extract, 3 parts of licorice extract, 10 parts of rhodiola rosea extract, 5.5 parts of lotus seed extract, 0.5 parts of edible flavor, 0.2 parts of vitamin C and 0.15 parts of citric acid.

[0054] The method for preparing the kudzu root solid beverage comprises the following steps:

[0055] 1. Take the following raw materials in weight ratio: 55 parts of kudzu root extract, 6 parts of monk fruit extract, 8 parts of wolfberry extract, 3 parts of licorice extract, 10 parts of rhodiola rosea extract, 5.5 parts of lotus seed extract, 0.5 parts of edible flavor, 0.2 parts of vitamin C and 0.15 parts of citric acid;

[0056] 2. Mix the kudzu root extract and water evenly and filter them through an activated carbon filter for 4 times;

[0057] 3. The product of step 2 is sent to a distillation tank and heated to 90°C for evaporation for 60 minutes;

[0058] 4. The product of step 3 is sent to a vacuum concentration device and concentrated to a clear paste with a relative density of 1.3 (at 60°C), a pressure of 0.08Mpa, and a temperature of 45°C;

[0059] 5. Transfer the product of step 4 to a blending tank, add monk fruit extract, wolfberry extract, licorice extract, rhodiola rosea extract, lotus seed extract and edible flavor into the tank, stir and mix thoroughly to evenly distribute the ingredients;

[0060] 6. Cool the product of step 5 to room temperature and mix it evenly with vitamins and citric acid;

[0061] 7. Transfer the product of step 6 to a freeze-drying device and dry it into loose blocks or powder;

[0062] 8. Grind the product of step 7 into powder and package it.

[0063] The freezing of the product of step 6 in step 7 is divided into three stages: pre-freezing, sublimation drying and analytical drying, and the temperatures of the three stages are respectively -20°C in the pre-freezing stage, -15°C in the sublimation drying stage and 20°C in the analytical drying stage.

[0064] It should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention and not to limit them. Although the present invention has been described in detail with reference to the preferred embodiments, those of ordinary skill in the art should understand that the technical solutions of the present invention can be modified or equivalently replaced without departing from the spirit and scope of the technical solutions of the present invention, and they should all be covered within the scope of the claims of the present invention.

Claims

1. A kudzu root solid beverage, characterized in that: The preparation comprises the following raw materials and their weight proportions: 53-58 parts of kudzu root extract, 6-8 parts of monk fruit extract, 8-10 parts of wolfberry extract, 3-5 parts of liquorice extract, 10-13 parts of rhodiola rosea extract, 4-6 parts of lotus seed extract, 0.5-1 part of edible flavor, 0.1-0.3 part of vitamin C and 0.1-0.2 part of citric acid.

2. The kudzu root solid beverage according to claim 1, characterized in that: The preparation comprises the following raw materials and their weight proportions: 53-55 parts of kudzu root extract, 6-7 parts of monk fruit extract, 8-9 parts of wolfberry extract, 3-4 parts of liquorice extract, 10-11 parts of rhodiola rosea extract, 5-6 parts of lotus seed extract, 0.5 parts of edible flavor, 0.2 parts of vitamin C and 0.15 parts of citric acid.

3. A method for preparing the kudzu root solid beverage according to claim 1 or 2, characterized in that: The following steps are included:

1. Take the following raw materials in weight ratio: 53-55 parts of kudzu root extract, 6-7 parts of monk fruit extract, 8-9 parts of wolfberry extract, 3-4 parts of licorice extract, 10-11 parts of rhodiola rosea extract, 5-6 parts of lotus seed extract, 0.5 parts of edible flavor, 0.2 parts of vitamin C, and 0.15 parts of citric acid; 2. Mix the kudzu root extract and water evenly and filter them in an activated carbon filter for 3 to 5 times; 3. Send the product of step 2 into a distillation tank and heat and evaporate for 50 to 60 minutes; 4. Send the product of step 3 into a vacuum concentration device and concentrate it into a clear paste with a relative density of 1.1 to 1.3; 5. Transfer the product of step 4 to a blending tank, add monk fruit extract, wolfberry extract, licorice extract, rhodiola rosea extract, lotus seed extract and edible flavor into the tank, stir and mix thoroughly to evenly distribute the ingredients; 6. Cool the product of step 5 to room temperature and mix it evenly with vitamins and citric acid; 7. Transfer the product of step 6 to a freeze-drying device and dry it into loose blocks or powder; 8. Grind the product of step 7 into powder and package it.

4. The method for preparing the kudzu root solid beverage according to claim 3, characterized in that: The heating temperature in the step 3 is 80-100°C.

5. The method for preparing the kudzu root solid beverage according to claim 4, characterized in that: In the step 4, the pressure of the solution in the reduced pressure concentration device is 0.04-0.08Mpa, and the temperature is 40-50°C.

6. The method for preparing the kudzu root solid beverage according to claim 5, characterized in that: The relative density in step 4 is the relative density at 60°C.

7. The method for preparing the kudzu root solid beverage according to claim 6, characterized in that: The freezing of the product of step 6 in step 7 is divided into three stages: pre-freezing, sublimation drying and analytical drying, and the temperatures of the three stages are respectively -30°C to -20°C in the pre-freezing stage, -20°C to -10°C in the sublimation drying stage and 20°C to 30°C in the analytical drying stage.