CN101156640B - Kkudzu incense sugar and its formulating method - Google Patents
Kkudzu incense sugar and its formulating method Download PDFInfo
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- CN101156640B CN101156640B CN2007100361372A CN200710036137A CN101156640B CN 101156640 B CN101156640 B CN 101156640B CN 2007100361372 A CN2007100361372 A CN 2007100361372A CN 200710036137 A CN200710036137 A CN 200710036137A CN 101156640 B CN101156640 B CN 101156640B
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- kudzu vine
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Abstract
The present 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 potassium 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 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.
Claims (7)
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 potassium 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 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.
3. 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.
4. 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.
5. the compound method of Kkudzu incense sugar according to claim 4 is characterized in that, step (1) and
(3) in, the water content of the root of kudzu vine after the oven dry all is controlled at 8～20%.
6. the compound method of Kkudzu incense sugar according to claim 4 is characterized in that, in the step (4), adds orange flavor and peppermint essence at liquid glucose behind fire.
7. the compound method of Kkudzu incense sugar according to claim 4 is characterized in that, every root of kudzu vine finished product is separately packed.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2007100361372A CN101156640B (en) | 2007-11-16 | 2007-11-16 | Kkudzu incense sugar and its formulating method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2007100361372A CN101156640B (en) | 2007-11-16 | 2007-11-16 | Kkudzu incense sugar and its formulating method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101156640A CN101156640A (en) | 2008-04-09 |
| CN101156640B true CN101156640B (en) | 2011-07-20 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2007100361372A Expired - Fee Related CN101156640B (en) | 2007-11-16 | 2007-11-16 | Kkudzu incense sugar and its formulating method |
Country Status (1)
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Families Citing this family (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 |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1711882A (en) * | 2004-06-25 | 2005-12-28 | 华乐军 | Radix puerariae chewing gum and production thereof |
| CN1957733A (en) * | 2006-11-16 | 2007-05-09 | 龙志元 | Chewing gum of Xylitol of kudzuvine root |
| CN101069555A (en) * | 2007-03-19 | 2007-11-14 | 朱作云 | Kudzuvine root areca and making method |
-
2007
- 2007-11-16 CN CN2007100361372A patent/CN101156640B/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1711882A (en) * | 2004-06-25 | 2005-12-28 | 华乐军 | Radix puerariae chewing gum and production thereof |
| CN1957733A (en) * | 2006-11-16 | 2007-05-09 | 龙志元 | Chewing gum of Xylitol of kudzuvine root |
| CN101069555A (en) * | 2007-03-19 | 2007-11-14 | 朱作云 | Kudzuvine root areca and making method |
Non-Patent Citations (2)
| Title |
|---|
| 严聃等.食用槟榔的加工工艺研究.《食品与机械》.2003,(第6期), * |
| 陈文学等.食用槟榔加工工艺研究.《食品科技》.2007,(第1期), * |
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| CN101156640A (en) | 2008-04-09 |
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Effective date of registration: 20170907 Address after: 427000 Sangzhi County of Hunan Province, Li Heping West Road No. 93 source town Patentee after: Hunan Zhangjiajie Jiutian Biological Technology Co., Ltd. Address before: 427000 Sangzhi County of Hunan Province, Li Heping West Road No. 93 Zhangjiajie town nine days Food limited liability company Patentee before: Song Taosen |
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| CF01 | Termination of patent right due to non-payment of annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20110720 Termination date: 20171116 |