CN101156640A - Kkudzu incense sugar and its formulating method - Google Patents
Kkudzu incense sugar and its formulating method Download PDFInfo
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- CN101156640A CN101156640A CNA2007100361372A CN200710036137A CN101156640A CN 101156640 A CN101156640 A CN 101156640A CN A2007100361372 A CNA2007100361372 A CN A2007100361372A CN 200710036137 A CN200710036137 A CN 200710036137A CN 101156640 A CN101156640 A CN 101156640A
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- kudzu vine
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- 235000000346 sugar Nutrition 0.000 title claims abstract description 18
- 238000000034 method Methods 0.000 title claims abstract description 11
- 244000046146 Pueraria lobata Species 0.000 claims abstract description 52
- 235000010575 Pueraria lobata Nutrition 0.000 claims abstract description 52
- 239000007788 liquid Substances 0.000 claims abstract description 25
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 12
- 238000009835 boiling Methods 0.000 claims abstract description 11
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims abstract description 9
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims abstract description 9
- 235000010241 potassium sorbate Nutrition 0.000 claims abstract description 7
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims abstract description 6
- 239000004302 potassium sorbate Substances 0.000 claims abstract description 6
- 229940069338 potassium sorbate Drugs 0.000 claims abstract description 6
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 239000000203 mixture Substances 0.000 claims abstract description 3
- 229930006000 Sucrose Natural products 0.000 claims description 19
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 19
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 17
- 235000013681 dietary sucrose Nutrition 0.000 claims description 11
- 150000001875 compounds Chemical class 0.000 claims description 10
- 239000005720 sucrose Substances 0.000 claims description 8
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 claims description 5
- 235000010358 acesulfame potassium Nutrition 0.000 claims description 5
- 239000000619 acesulfame-K Substances 0.000 claims description 5
- 235000003599 food sweetener Nutrition 0.000 claims description 5
- 150000003839 salts Chemical class 0.000 claims description 5
- 239000003765 sweetening agent Substances 0.000 claims description 5
- 244000246386 Mentha pulegium Species 0.000 claims description 4
- 235000016257 Mentha pulegium Nutrition 0.000 claims description 4
- 235000004357 Mentha x piperita Nutrition 0.000 claims description 4
- -1 ethyl malt Chemical compound 0.000 claims description 4
- 235000001050 hortel pimenta Nutrition 0.000 claims description 4
- XMGQYMWWDOXHJM-UHFFFAOYSA-N limonene Chemical compound CC(=C)C1CCC(C)=CC1 XMGQYMWWDOXHJM-UHFFFAOYSA-N 0.000 claims description 4
- 239000007968 orange flavor Substances 0.000 claims description 4
- 239000000843 powder Substances 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 238000012856 packing Methods 0.000 claims description 3
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 claims description 2
- 125000003071 maltose group Chemical group 0.000 claims description 2
- 235000015218 chewing gum Nutrition 0.000 abstract description 6
- 229940112822 chewing gum Drugs 0.000 abstract description 6
- 235000019606 astringent taste Nutrition 0.000 abstract description 4
- 239000004615 ingredient Substances 0.000 abstract description 4
- 206010020772 Hypertension Diseases 0.000 abstract description 3
- 238000002360 preparation method Methods 0.000 abstract description 3
- 238000010411 cooking Methods 0.000 abstract 3
- NVKQKAZYUPPRJX-UHFFFAOYSA-N 1,3,5-tribromo-2-(2,5-dibromophenyl)benzene Chemical compound BrC1=CC=C(Br)C(C=2C(=CC(Br)=CC=2Br)Br)=C1 NVKQKAZYUPPRJX-UHFFFAOYSA-N 0.000 abstract 1
- 208000007848 Alcoholism Diseases 0.000 abstract 1
- 208000024172 Cardiovascular disease Diseases 0.000 abstract 1
- 206010068319 Oropharyngeal pain Diseases 0.000 abstract 1
- 201000007100 Pharyngitis Diseases 0.000 abstract 1
- 208000025865 Ulcer Diseases 0.000 abstract 1
- 201000007930 alcohol dependence Diseases 0.000 abstract 1
- 239000011248 coating agent Substances 0.000 abstract 1
- 238000000576 coating method Methods 0.000 abstract 1
- 229930003935 flavonoid Natural products 0.000 abstract 1
- 150000002215 flavonoids Chemical class 0.000 abstract 1
- 235000017173 flavonoids Nutrition 0.000 abstract 1
- 238000009472 formulation Methods 0.000 abstract 1
- 210000000214 mouth Anatomy 0.000 abstract 1
- 238000002791 soaking Methods 0.000 abstract 1
- 235000019640 taste Nutrition 0.000 abstract 1
- 231100000397 ulcer Toxicity 0.000 abstract 1
- 239000000047 product Substances 0.000 description 5
- 230000000694 effects Effects 0.000 description 4
- 235000001759 Citrus maxima Nutrition 0.000 description 3
- 244000276331 Citrus maxima Species 0.000 description 3
- 235000005976 Citrus sinensis Nutrition 0.000 description 3
- 240000002319 Citrus sinensis Species 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- 235000013402 health food Nutrition 0.000 description 3
- 239000008159 sesame oil Substances 0.000 description 3
- 235000011803 sesame oil Nutrition 0.000 description 3
- 235000006226 Areca catechu Nutrition 0.000 description 2
- 244000080767 Areca catechu Species 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 206010000269 abscess Diseases 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 235000008696 isoflavones Nutrition 0.000 description 2
- 150000002692 maltoses Chemical class 0.000 description 2
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- 239000008107 starch Substances 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 206010011224 Cough Diseases 0.000 description 1
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- 208000001431 Psychomotor Agitation Diseases 0.000 description 1
- 241000219780 Pueraria Species 0.000 description 1
- RXUWDKBZZLIASQ-UHFFFAOYSA-N Puerarin Natural products OCC1OC(Oc2c(O)cc(O)c3C(=O)C(=COc23)c4ccc(O)cc4)C(O)C(O)C1O RXUWDKBZZLIASQ-UHFFFAOYSA-N 0.000 description 1
- 229930184118 Pueroside Natural products 0.000 description 1
- 206010038743 Restlessness Diseases 0.000 description 1
- 244000000231 Sesamum indicum Species 0.000 description 1
- 235000003434 Sesamum indicum Nutrition 0.000 description 1
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 1
- 230000001154 acute effect Effects 0.000 description 1
- 229930013930 alkaloid Natural products 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 208000020670 canker sore Diseases 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 208000029078 coronary artery disease Diseases 0.000 description 1
- 230000035613 defoliation Effects 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 150000002212 flavone derivatives Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000004927 fusion Effects 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 229930182470 glycoside Natural products 0.000 description 1
- 150000002338 glycosides Chemical class 0.000 description 1
- 230000036449 good health Effects 0.000 description 1
- 231100000869 headache Toxicity 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- GOMNOOKGLZYEJT-UHFFFAOYSA-N isoflavone Chemical compound C=1OC2=CC=CC=C2C(=O)C=1C1=CC=CC=C1 GOMNOOKGLZYEJT-UHFFFAOYSA-N 0.000 description 1
- CJWQYWQDLBZGPD-UHFFFAOYSA-N isoflavone Natural products C1=C(OC)C(OC)=CC(OC)=C1C1=COC2=C(C=CC(C)(C)O3)C3=C(OC)C=C2C1=O CJWQYWQDLBZGPD-UHFFFAOYSA-N 0.000 description 1
- 229930013032 isoflavonoid Natural products 0.000 description 1
- 150000003817 isoflavonoid derivatives Chemical class 0.000 description 1
- 235000012891 isoflavonoids Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- CHHHXKFHOYLYRE-STWYSWDKSA-M potassium sorbate Chemical class [K+].C\C=C\C=C\C([O-])=O CHHHXKFHOYLYRE-STWYSWDKSA-M 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- HKEAFJYKMMKDOR-VPRICQMDSA-N puerarin Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1C1=C(O)C=CC(C2=O)=C1OC=C2C1=CC=C(O)C=C1 HKEAFJYKMMKDOR-VPRICQMDSA-N 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 208000004371 toothache Diseases 0.000 description 1
- 229930182493 triterpene saponin Natural products 0.000 description 1
- 150000008130 triterpenoid saponins Chemical class 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 1
Landscapes
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention relates to kudzuvine chewing gum and the preparation method thereof. The kudzuvine chewing gum is made by boiling kudzuvine roots with cooking liquid, soaking the kudzuvine roots, and then coating sugar by sugar solution made of heated edible sugar. The cooking liquid is dissolved with raw materials including the following parts by weight: 100 parts of water, 0.6 to 1.0 parts of 6-Methyl-1,2,3-oxathiazin-4(3H)-one 2,2-dioxide potassium salt, 0.04 to 0.08 parts of ethyl maltose, 0.8 to 1.2 parts of potassium sorbate, 0.1 to 0.3 parts of citric acid and 0.08 to 0.12 parts of algefacient, and the weight proportion ratio of the kudzuvine roots, the cooking liquid and the edible sugar is 20 to 40: 100: 5 to 12. The process and the formulation adopted in the invention can effectively remove the original astringent taste of the kudzuvine roots,meanwhile, the natural fresh taste and the healthy ingredients are maintained. The invention can be chewed as the chewing gum, the abundant flavonoid component inside has the functions of relieving alcoholism, and preventing cardiovascular diseases such as oral cavity ulcer, sore throat and high blood pressure, etc.
Description
Technical field
The present invention relates to health food, particularly a kind of is health food and the compound method thereof that major ingredient is produced by the root of kudzu vine.
Background technology
The root of kudzu vine is the piece root of perennial defoliation liana elegant jessamine or Pachyrhizua angulatus.The root of kudzu vine is a traditional Chinese medicine, beginning plants in Shennong's Herbal, it is sweet, hot, flat, nontoxic that the Li Shizhen (1518-1593 A.D.) Compendium of Material Medica has been put down in writing root of kudzu vine flavor, have clearing heat and detoxicating, relieving restlessness is quenched the thirst, reduce blood sugar, nourishing, beauty care, effect such as relieve the effect of alcohol, to acute toothache, abscess of throat, heat cough, high heat, headache, obesity etc. have obvious curative effects, to preventing hypertension, high fat of blood, coronary heart disease special efficacy are arranged.Modern science proves, high-quality starch, active polysaccharide and isoflavonoid (isoflavoness) are main components contained in the root of kudzu vine, also contain crude fibre, proteins,vitamins,minerals, root of kudzu vine glycoside (puerosides), triterpene saponin (triterpenoid saponin), biology and subtract class (alkaloids) and other compound.In view of the special medicinal of the root of kudzu vine and health care value, the consistent people's attention that is subjected to of the research and development of the root of kudzu vine has been developed many medicines and health food, as Puerarin, pueraria starch, kudzu root beverage, kudzuvine root isoflavone etc.In general, existing these root of kudzu vine products are the extract of the root of kudzu vine, and directly the product made from the root of kudzu vine is also rarely found.Chinese patent disclosed " root of kudzu vine chewing gum and production method thereof " (ZL200410023349.3) provides a kind of health care pot foods of directly making with the root of kudzu vine, and it is equally edible to be similar to betel nut or chewing gum.But the product that this patent provides is subjected to the restriction of its processing method, and the astringent taste of the original root of kudzu vine is heavier, and mouthfeel is not good enough, has influenced marketing.
Summary of the invention
The health care pot foods that the object of the present invention is to provide a kind of root of kudzu vine directly to make, it has not only kept the root of kudzu vine self good health care function, and product do not have astringent taste, and mouthfeel is pure.
For achieving the above object, embodiment of the present invention are: a kind of Kkudzu incense sugar, boil through boiling liquid by the root of kudzu vine, soak, sugar is made on the liquid glucose that forms via table sugar heating again, the described liquid that boils is by comprising that following components dissolved forms: water 100 weight portions, acesulfame-K 0.6~1.0 weight portion, ethyl maltose 0.04~0.08 weight portion, potassium sorbate 0.8~1.2 weight portion, citric acid 0.1~0.3 weight portion, freshener 0.08~0.12 weight portion, the root of kudzu vine, the weight proportion that boils liquid and table sugar are 20~40: 100: 5~12.
Described boiling also has sweetener and salt in the liquid, the optimum proportioning of boiling liquid is: water 100 weight portions, sweetener 0.65 weight portion, salt 0.4 weight portion, acesulfame-K 0.8 weight portion, ethyl malt powder 0.05 weight portion, potassium sorbate 0.1 weight portion, citric acid 0.2 weight portion, freshener 0.1 weight portion.
Described table sugar is maltose and sucrose, and the weight proportion of maltose and sucrose is a maltose: sucrose=10: 5~10.
Add in the described liquid glucose orange flavor of liquid glucose weight 1.1% and 1.1% peppermint essence are arranged.
Compound method of the present invention comprises with step:
(1) root of kudzu vine is cleaned, made strip or bulk, oven dry;
(2) will boil each component of liquid and mix, fully dissolving;
(3) root of kudzu vine is joined boiling in the liquid of preparing, be heated to and boil, soaked in the liquid 15~25 minutes, take out the root of kudzu vine, 80~90 ℃ of oven dry down from boiling behind the fire;
(4) table sugar is heated into liquid glucose, the root of kudzu vine is joined in the liquid glucose, the every root of kudzu vine takes out after wrapping liquid glucose, cooling, packing.
In step (1) and (3), the water content of the root of kudzu vine after the oven dry all is controlled at 8~20%.
In the step (4), behind fire, add orange flavor and peppermint essence at liquid glucose.
In the step (4), every root of kudzu vine finished product is separately packed.
Technology of the present invention and prescription can effectively be removed the original astringent taste of the root of kudzu vine, the mouthfeel and the health-care components that have kept simultaneously root of kudzu vine nature delicate fragrance again, chew food as betel nut and chewing gum, abundant kudzu root flavone constituents has the function of angiocardiopathies such as relieving the effect of alcohol, prevent canker sore, abscess of throat and hypertension in it.
The specific embodiment
Embodiment 1: the preparation raw material weight proportion is:
Major ingredient: 30 kilograms of the roots of kudzu vine; Boil liquid batching: 0.12 kilogram of water double centner, 1.0 kilograms of acesulfame-Ks, 0.04 kilogram of ethyl malt powder, 1.2 kilograms of potassium sorbates, 0.1 kilogram of citric acid and freshener; Table sugar: each 0.121 kilogram of 6 kilograms of maltoses and 5 kilograms of sucrose and sweet orange sesame oil and minty note shaddock.
Its compound method is:
(1) root of kudzu vine is cleaned, be cut into the strip or the bulk of 30~40 centimetres of length, 0.3~1 centimetre of diameter, dry to water content 8~20%;
(2) will respectively boil the liquid batch mixes, fully stir, each component is fully dissolved in the water, and be made into and boil liquid;
(3) root of kudzu vine adding is boiled in the liquid, be heated to and boil, behind fire, soaked 20 minutes, take out the root of kudzu vine, under 80~90 ℃, dry to water content 8~20%;
(4) liquid glucose is made in table sugar heating fusion, put into liquid glucose, make every root of kudzu vine surface be stained with liquid glucose, behind fire, add sweet orange sesame oil and minty note shaddock, stir, take out the surface respectively and wrap sesame boiling the root of kudzu vine that takes out in the liquid, cooling, packing gets final product.
Embodiment 2: the preparation raw material weight proportion is:
Major ingredient: 30 kilograms of the roots of kudzu vine; Boil liquid batching: 0.1 kilogram of water double centner, 0.65 kilogram of sweetener, 4 kilograms of salt, 0.8 kilogram of acesulfame-K, 0.05 kilogram of ethyl malt powder, 0.1 kilogram of potassium sorbate, 0.2 kilogram of citric acid and freshener; Table sugar: each 0.121 kilogram of 6 kilograms of maltoses and 5 kilograms of sucrose and sweet orange sesame oil and minty note shaddock.Compound method is with embodiment 1.
Claims (8)
1. Kkudzu incense sugar, it is characterized in that, boil through boiling liquid by the root of kudzu vine, soak, sugar is made on the liquid glucose that forms via table sugar heating again, the described liquid that boils is formed by the raw material dissolving that comprises following weight portion: water 100 weight portions, acesulfame-K 0.6~1.0 weight portion, ethyl maltose 0.04~0.08 weight portion, potassium sorbate 0.8~1.2 weight portion, citric acid 0.1~0.3 weight portion, freshener 0.08~0.12 weight portion, the root of kudzu vine, the weight proportion that boils liquid and table sugar are 20~40: 100: 5~12.
2. Kkudzu incense sugar according to claim 1, it is characterized in that, described boiling also has sweetener and salt in the liquid, boil each raw material weight proportioning of liquid to be: water 100 weight portions, sweetener 0.65 weight portion, salt 0.4 weight portion, acesulfame-K 0.8 weight portion, ethyl malt powder 0.05 weight portion, potassium sorbate 0.1 weight portion, citric acid 0.2 weight portion, freshener 0.1 weight portion.
3. Kkudzu incense sugar according to claim 1 is characterized in that described table sugar is maltose and sucrose, and the weight proportion of maltose and sucrose is a maltose: sucrose=10: 5~10.
4. Kkudzu incense sugar according to claim 1 is characterized in that adding has the orange flavor of liquid glucose weight 1.1% and 1.1% peppermint essence in the described liquid glucose.
5. the compound method of a Kkudzu incense sugar as claimed in claim 1 is characterized in that, may further comprise the steps:
(1) root of kudzu vine is cleaned, made strip or bulk, oven dry;
(2) will boil each component of liquid and mix, fully dissolving;
(3) root of kudzu vine is joined boiling in the liquid of preparing, be heated to and boil, soaked in the liquid 15~25 minutes, take out the root of kudzu vine, 80~90 ℃ of oven dry down from boiling behind the fire;
(4) table sugar is heated into liquid glucose, the root of kudzu vine is joined in the liquid glucose, the every root of kudzu vine takes out after wrapping liquid glucose, cooling, packing.
6. the compound method of Kkudzu incense sugar according to claim 5 is characterized in that, in step (1) and (3), the water content of the root of kudzu vine after the oven dry all is controlled at 8~20%.
7. the compound method of Kkudzu incense sugar according to claim 5 is characterized in that, in the step (4), adds orange flavor and peppermint essence at liquid glucose behind fire.
8. the compound method of Kkudzu incense sugar according to claim 5 is characterized in that, every root of kudzu vine finished product is separately packed.
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CN2007100361372A CN101156640B (en) | 2007-11-16 | 2007-11-16 | Kkudzu incense sugar and its formulating method |
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Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101810236A (en) * | 2010-04-11 | 2010-08-25 | 莫丽嘉 | Pachyrhizua angulatus body building candy |
CN102440320A (en) * | 2011-05-16 | 2012-05-09 | 李时令 | Environmentally-friendly organic nutritional health-care puerarin powder plant candy and preparation method thereof |
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CN1299589C (en) * | 2004-06-25 | 2007-02-14 | 华乐军 | Radix puerariae chewing gum and production thereof |
CN1957733B (en) * | 2006-11-16 | 2010-04-07 | 龙志元 | Chewing gum of Xylitol of kudzuvine root and processing technique thereof |
CN101069555A (en) * | 2007-03-19 | 2007-11-14 | 朱作云 | Kudzuvine root areca and making method |
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2007
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Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101810236A (en) * | 2010-04-11 | 2010-08-25 | 莫丽嘉 | Pachyrhizua angulatus body building candy |
CN102440320A (en) * | 2011-05-16 | 2012-05-09 | 李时令 | Environmentally-friendly organic nutritional health-care puerarin powder plant candy and preparation method thereof |
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CN101156640B (en) | 2011-07-20 |
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