CN101129194A - Process for preparing kudzu root cymarose - Google Patents
Process for preparing kudzu root cymarose Download PDFInfo
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- CN101129194A CN101129194A CNA2007100534009A CN200710053400A CN101129194A CN 101129194 A CN101129194 A CN 101129194A CN A2007100534009 A CNA2007100534009 A CN A2007100534009A CN 200710053400 A CN200710053400 A CN 200710053400A CN 101129194 A CN101129194 A CN 101129194A
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Abstract
Disclosed is a process for preparing kudzuvine root candy, wherein the constituents include (by weight portions) kudzuvine root slices 70-90 parts, miscible liquid for immersion, barley sugar 8-13 parts, white sesame seed 1-2 parts, the miscible liquid for immersion includes chrysanthemum flower 3-7 parts, honeysuckle flower 3-7 parts, edible saccharin 0. 1-0. 3 part, edible ethanol 0. 4-0. 8 part, lemon acid 0. 4-0. 8 parts, peppermint oil 0. 1-0. 3 part. The preparing process consists of immersing and drying.
Description
Technical field
The present invention relates to a kind of preparation method of food, the preparation method of a kind of kudzu root cymarose of more specifically saying so.
Background technology
At present, the root of kudzu vine product of having developed has kudzu-vine root powder, root of kudzu vine beans silk, kudzu-vine root powder beans etc., is primary product, because these product processing methods are simple, all there is leakage in the nutritional labeling of product in the process, the market added value of being stranded this product is little.And these products carry inconvenience, and edible the need heated, and medicinal (health care) of the root of kudzu vine is worth and can not get effective utilization.
Summary of the invention
Edible inconvenient in order to overcome existing kudzu root foods, shortcoming such as the medical value utilization rate of the root of kudzu vine is low the invention provides a kind of preparation method of kudzu root cymarose.
Root of kudzu vine another name Pueraria lobota bar, Pachyrhizua angulatus, Gan Ge, kudzu.Root for legume pueraria lobata Puerarialobata (Willd.) ohwi.Be born in more dark and damp place in hillside thick grass, roadside, the sparse woods.Main product Hunan, Zhejiang, Henan, Guangdong.Autumn, winter excavate, and take advantage of fresh-cut and become sheet or fritter, drying.The crust light brown has vertical wrinkle, and is coarse.The tangent plane yellow-white.Matter is tough, and fibroid is strong.Odorless is hidden little sweet.Contain multiple flavones ingredient, main active is big legumin (daidzein), daidzin (daidzin), Puerarin (puerarin), Puerarin-7-xyloside (puerarin-7-xyloside) etc.Cool in nature, it is sweet, hot to distinguish the flavor of.Function cures mainly: induce sweat and bring down a fever, promote the production of body fluid, promoting eruption rises positive antidiarrheal.Be used for fever caused by exogenous pathogens headache, hypertension neck pain, thirsty, quench one's thirst, measles without adequate eruption, hot dysentery, have loose bowels.
Chrysanthemum is the dry capitulum of feverfew chrysanthemum Chrysanthemum morifolium Ramat, is China's conventional Chinese medicine, the effect of have dispelling wind, heat-clearing, make eye bright, detoxifying.Diseases such as main treatment headache, dizzy, hot eyes, ambition dysphoria with smothery sensation, furunculosis, pyogenic infections.Modern pharmacological research shows, chrysanthemum has treatment coronary heart disease, brings high blood pressure down, prevents high fat of blood, antibiotic, antiviral, anti-inflammatory, the anti-ageing multiple pharmacologically active of waiting for a long time.Chrysanthemum is a medicinal and edible plant.
Honeysuckle is the bud of the evergreen prehensile bejuco of Caprifoliaceae perennial half honeysuckle and the flower of just opening.Honeysuckle is distinguished the flavor of sweet cold in nature, and function is clearing heat and detoxicating, dispelling wind and heat from the body.Honeysuckle contains inositol, flavonoids, inositol, saponin and tannin etc., has broad-spectrum antibacterial action, and honeysuckle also has tangible anti-inflammatory and refrigeration function, and honeysuckle water and steeping in wine liquid have tangible lethal effect to tentative tumour cell.
The preparation method of kudzu root cymarose of the present invention is that the inventor passes through to test repeatedly, and the summary conclusion forms.
The objective of the invention is to reach: a kind of preparation method of kudzu root cymarose by following measure, it is characterized in that it comprises that following consumption is each component of weight portion: root of kudzu vine bar 70-90 part, immersion mixed liquor, maltose 8-13 part, white sesameseed 1-2 part, described immersion mixed liquor comprises: chrysanthemum 3-7 part, honeysuckle 3-7 part, edible asccharin 0.1-0.3 part, edible alcohol 0.4-0.8 part, citric acid 0.4-0.8 part, peppermint oil 0.1-0.3 part;
1., the preparation of mixed liquor: chrysanthemum, honeysuckle warm water bubble were filtered after 1.5-2.5 hour, put into edible alcohol, edible asccharin, citric acid, peppermint oil in filtrate, the consumption of the aqueous solution is 50 times of chrysanthemum consumptions;
2., the preparation of root of kudzu vine bar: select the annual bright root of kudzu vine, through cleaning, peeling, debug eye, the part of going rotten, be cut into 3 centimetres rectangular, put into mixed liquor and soaked 5 hours;
3., root of kudzu vine bar soaks to take out after 5 hours and dries, putting into baking box, to dry moisture content standby;
4., Fructus Hordei Germinatus malt sugar that dried root of kudzu vine bar is put into after the heating pulls out, sprinkles one deck again and fries, fries fragrant white sesameseed, packs behind the airing, is finished product.
In technique scheme, each amounts of components is in the described mixed liquor: 5 parts of chrysanthemums, 5 parts of honeysuckles, edible asccharin 0.2,0.5 part of edible alcohol, 0.5 part of citric acid, 0.2 part of peppermint oil.
In technique scheme, the time that chrysanthemum, honeysuckle are soaked in the described mixed liquor is 2 hours.
In technique scheme, the temperature of described oven for baking is 210-250 ℃.
1., adopt the root of kudzu vine fiber in the fresh root of kudzu vine of lifes in 1 year few the preparation method of a kind of kudzu root cymarose of the present invention has following advantage:, residue is few when eating, mouthfeel good.2., root of kudzu vine bar put into soaked mixed liquid dipping 5 hours, can make the nutritional labeling of soaking in the mixed liquor fully enter root of kudzu vine bar, soak fully.3., in mixed liquor, add edible alcohol, help isoflavones and be dissolved in the alcohol, be convenient to absorption of human body.4., citric acid and peppermint oil work to increase mouthfeel when eating.5., mixed liquid dipping 1.5-2.5 hour, each material active ingredient is fully entered in the solution liquid, reach and soak sufficient purpose.6., root of kudzu vine bar dries to 210-250 ℃, is golden yellow to Pueraria lobota bar surface, this moment, Pueraria lobota sheet fragrance was the denseest.If temperature is lower than 210 ℃, then Pueraria lobota bar color is a white, British plain spirits.If temperature is higher than 250 ℃, then Pueraria lobota bar color is a black, and smell of scorching is arranged.7., add white sesameseed in the food effect hyperchromic, that improve nutrition and mouthfeel is arranged.8., kudzu root cymarose of the present invention is owing to adopt advanced production technology and selected raw material after testing, the effective ingredient of product is not suffered a loss, good drug efficacy, and instant has vast market prospect.
It is strong that the kudzu root cymarose of making according to the inventive method has a Pueraria lobota flavor, delicate fragrance profusely, and instant is the good food of travelling at home.Also having effects such as clearing, sharp larynx, the fire of dispelling, step-down simultaneously, is a kind of high-grade health food.
The specific embodiment
Embodiment 1
A kind of preparation method of kudzu root cymarose, it comprises that following consumption is each component of weight portion: 70 parts of root of kudzu vine bars, immersion mixed liquor, 8 parts of maltose, 1 part of white sesameseed, and described immersion mixed liquor comprises: 3 parts of chrysanthemums, 3 parts of honeysuckles, 0.1 part in edible asccharin, 0.4 part of edible alcohol, 0.4 part of citric acid, 0.1 part of peppermint oil;
1., the preparation of mixed liquor: chrysanthemum, honeysuckle warm water bubble were filtered after 1.5 hours, put into edible alcohol, edible asccharin, citric acid, peppermint oil in filtrate, the consumption of the aqueous solution is 150 parts;
2., the preparation of root of kudzu vine bar: select the annual bright root of kudzu vine,, be cut into 3 centimetres rectangular (little finger of toe is thick little), put into mixed liquor and soaked 5 hours through cleaning, peeling, debug eye, the part of going rotten;
3., root of kudzu vine bar soaks to take out after 5 hours and dries, putting into baking box, to dry (bake out temperature is 210 ℃) moisture content standby;
4., Fructus Hordei Germinatus malt sugar that dried root of kudzu vine bar is put into after the heating pulls out, sprinkles one deck again and fries, fries fragrant white sesameseed, packs behind the airing, is finished product.
Embodiment 2
A kind of preparation method of kudzu root cymarose, it comprises that following consumption is each component of weight portion: 90 parts of root of kudzu vine bars, immersion mixed liquor, 13 parts of maltose, 2 parts of white sesameseeds, and described immersion mixed liquor comprises: 7 parts of chrysanthemums, 7 parts of honeysuckles, 0.3 part in edible asccharin, 0.8 part of edible alcohol, 0.8 part of citric acid, 0.3 part of peppermint oil;
1., the preparation of mixed liquor: chrysanthemum, honeysuckle warm water bubble were filtered after 2.5 hours, put into edible alcohol, edible asccharin, citric acid, peppermint oil in filtrate, the consumption of the aqueous solution is 350 parts;
2., the preparation of root of kudzu vine bar: select the annual bright root of kudzu vine, through cleaning, peeling, debug eye, the part of going rotten, be cut into 3 centimetres rectangular, put into mixed liquor and soaked 5 hours;
3., root of kudzu vine bar soaks to take out after 5 hours and dries, putting into baking box, to dry (bake out temperature is 250 ℃) moisture content standby;
4., Fructus Hordei Germinatus malt sugar that dried root of kudzu vine bar is put into after the heating pulls out, sprinkles one deck again and fries, fries fragrant white sesameseed, packs behind the airing, is finished product.
Embodiment 3
A kind of preparation method of kudzu root cymarose, it comprises that following consumption is each component of weight portion: 80 parts of root of kudzu vine bars, immersion mixed liquor, 10 parts of maltose, 2 parts of white sesameseeds, and described immersion mixed liquor comprises: 5 parts of chrysanthemums, 5 parts of honeysuckles, 0.2 part in edible asccharin, 0.6 part of edible alcohol, 0.6 part of citric acid, 0.2 part of peppermint oil;
1., the preparation of mixed liquor: chrysanthemum, honeysuckle warm water bubble were filtered after 2 hours, put into edible alcohol, edible asccharin, citric acid, peppermint oil in filtrate, the consumption of the aqueous solution is 250 parts;
2., the preparation of root of kudzu vine bar: select the annual bright root of kudzu vine, through cleaning, peeling, debug eye, the part of going rotten, be cut into 3 centimetres rectangular, put into mixed liquor and soaked 5 hours;
3., root of kudzu vine bar soaks to take out after 5 hours and dries, putting into baking box, to dry (bake out temperature is 230 ℃) moisture content standby;
4., Fructus Hordei Germinatus malt sugar that dried root of kudzu vine bar is put into after the heating pulls out, sprinkles one deck again and fries, fries fragrant white sesameseed, packs behind the airing, is finished product.
Embodiment 4
A kind of preparation method of kudzu root cymarose, it comprises that following consumption is each component of weight portion: 70 parts of root of kudzu vine bars, immersion mixed liquor, 11 parts of maltose, 2 parts of white sesameseeds, and described immersion mixed liquor comprises: 4 parts of chrysanthemums, 7 parts of honeysuckles, 0.1 part in edible asccharin, 0.8 part of edible alcohol, 0.4 part of citric acid, 0.2 part of peppermint oil;
1., the preparation of mixed liquor: chrysanthemum, honeysuckle warm water bubble were filtered after 2 hours, put into edible alcohol, edible asccharin, citric acid, peppermint oil in filtrate, the consumption of the aqueous solution is 200 times of chrysanthemum consumptions;
2., the preparation of root of kudzu vine bar: select the annual bright root of kudzu vine, through cleaning, peeling, debug eye, the part of going rotten, be cut into 3 centimetres rectangular, put into mixed liquor and soaked 5 hours;
3., root of kudzu vine bar soaks to take out after 5 hours and dries, putting into baking box, to dry (bake out temperature is 220 ℃) moisture content standby;
4., Fructus Hordei Germinatus malt sugar that dried root of kudzu vine bar is put into after the heating pulls out, sprinkles one deck again and fries, fries fragrant white sesameseed, packs behind the airing, is finished product.
Claims (4)
1. the preparation method of a kudzu root cymarose, it is characterized in that it comprises that following consumption is each component of weight portion: root of kudzu vine bar 70-90 part, immersion mixed liquor, maltose 8-13 part, white sesameseed 1-2 part, described immersion mixed liquor comprises: chrysanthemum 3-7 part, honeysuckle 3-7 part, edible asccharin 0.1-0.3 part, edible alcohol 0.4-0.8 part, citric acid 0.4-0.8 part, peppermint oil 0.1-0.3 part;
1., the preparation of mixed liquor: chrysanthemum, honeysuckle warm water bubble were filtered after 1.5-2.5 hour, put into edible alcohol, edible asccharin, citric acid, peppermint oil in filtrate, the consumption of the aqueous solution is 50 times of chrysanthemum consumptions;
2., the preparation of root of kudzu vine bar: select the annual bright root of kudzu vine, through cleaning, peeling, debug eye, the part of going rotten, be cut into 3 centimetres rectangular, put into mixed liquor and soaked 5 hours;
3., root of kudzu vine bar soaks to take out after 5 hours and dries, putting into baking box, to dry moisture content standby;
4., Fructus Hordei Germinatus malt sugar that dried root of kudzu vine bar is put into after the heating pulls out, sprinkles one deck again and fries, fries fragrant white sesameseed, packs behind the airing, is finished product.
2. the preparation method of a kind of kudzu root cymarose according to claim 1 is characterized in that each amounts of components is in the described mixed liquor: 5 parts of chrysanthemums, 5 parts of honeysuckles, edible asccharin 0.2,0.5 part of edible alcohol, 0.5 part of citric acid, 0.2 part of peppermint oil.
3. the preparation method of a kind of kudzu root cymarose according to claim 1 and 2 is characterized in that the time that chrysanthemum in the described mixed liquor, honeysuckle are soaked is 2 hours.
4. the preparation method of a kind of kudzu root cymarose according to claim 1, the temperature that it is characterized in that described oven for baking is 210-250 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007100534009A CN101129194A (en) | 2007-09-28 | 2007-09-28 | Process for preparing kudzu root cymarose |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007100534009A CN101129194A (en) | 2007-09-28 | 2007-09-28 | Process for preparing kudzu root cymarose |
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| CN101129194A true CN101129194A (en) | 2008-02-27 |
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| CNA2007100534009A Pending CN101129194A (en) | 2007-09-28 | 2007-09-28 | Process for preparing kudzu root cymarose |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103355617A (en) * | 2013-07-30 | 2013-10-23 | 唐赞民 | Instant food containing complete Radix Puerariae, and preparation technology thereof |
| CN103461901A (en) * | 2013-07-17 | 2013-12-25 | 当涂县黄池蔬菜产销专业合作社 | Instant radix puerariae vermicelli and preparation method thereof |
| CN104758577A (en) * | 2015-03-24 | 2015-07-08 | 高彬 | A traditional Chinese medicine composition for treating hypertension |
| CN105519756A (en) * | 2016-01-20 | 2016-04-27 | 安徽卖货郎电子商务有限公司 | Candy |
| CN105594971A (en) * | 2016-01-20 | 2016-05-25 | 安徽卖货郎电子商务有限公司 | Radix pueraiae candy and production method thereof |
| CN109090520A (en) * | 2018-08-16 | 2018-12-28 | 重庆富葛实业有限公司 | A kind of oil pueraria lobata and its production method |
-
2007
- 2007-09-28 CN CNA2007100534009A patent/CN101129194A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103461901A (en) * | 2013-07-17 | 2013-12-25 | 当涂县黄池蔬菜产销专业合作社 | Instant radix puerariae vermicelli and preparation method thereof |
| CN103355617A (en) * | 2013-07-30 | 2013-10-23 | 唐赞民 | Instant food containing complete Radix Puerariae, and preparation technology thereof |
| CN104758577A (en) * | 2015-03-24 | 2015-07-08 | 高彬 | A traditional Chinese medicine composition for treating hypertension |
| CN105519756A (en) * | 2016-01-20 | 2016-04-27 | 安徽卖货郎电子商务有限公司 | Candy |
| CN105594971A (en) * | 2016-01-20 | 2016-05-25 | 安徽卖货郎电子商务有限公司 | Radix pueraiae candy and production method thereof |
| CN109090520A (en) * | 2018-08-16 | 2018-12-28 | 重庆富葛实业有限公司 | A kind of oil pueraria lobata and its production method |
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