CN105876357A - Kudzu root betel nut and preparation method thereof - Google Patents
Kudzu root betel nut and preparation method thereof Download PDFInfo
- Publication number
- CN105876357A CN105876357A CN201410571397.XA CN201410571397A CN105876357A CN 105876357 A CN105876357 A CN 105876357A CN 201410571397 A CN201410571397 A CN 201410571397A CN 105876357 A CN105876357 A CN 105876357A
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- CN
- China
- Prior art keywords
- root
- kudzu
- kudzu vine
- betel nut
- fritter
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Abstract
The invention discloses a kudzu root betel nut being prepared from a main material and an auxiliary material. The main material is kudzu root and the auxiliary material includes maltose, sodium cyclamate, ethyl maltol, edible vanillin, edible vegetable oil and water. The invention also discloses a method of producing the kudzu root betel nut, which includes the following steps: 1) peeling and cleaning fresh kudzu roots; 2) cutting and cleaning the kudzu roots; 3) drying the kudzu roots; 4) soaking the kudzu roots; 5) drying the kudzu roots again; and 6) packaging the kudzu roots in bags. The betel nut is prepared with the kudzu root as a main raw material, wherein the kudzu root has good fiber toughness and has excellent chewy property, contains abundant components being beneficial to human body, has good medicinal and nutritional value, has the unique functions of resolving fire and relieving fever, engendering fluid and relieving thirst, expanding blood vessel, increasing cerebral blood, and dispelling the effects of alcohol. The invention develops materials for producing betel nuts and enriches and enlarges concept of betel nut products. The product has excellent market prospect.
Description
Technical field
The present invention relates to a kind of food, especially a kind of betel nut.Meanwhile, the invention still further relates to the system of a kind of betel nut
Make method.
Background technology
At present, people chew what the betel nut of food was all made as raw material with betel nut, and this betel nut abounds with in me
Hainan Province of state, its juice contributes to human consumption, but other health-care effects are the most clearly.The root of kudzu vine, plants for pulse family
The block root of the thing root of kudzu vine, on the books to its effect in " Dragon Lord book on Chinese herbal medicine warp ", Compendium of Material Medica, edible, it is possible to
Medicinal.Modern scientific research find its be contained within that several amino acids, vitamin, liquid eggs be white, trace element and
The compositions such as Gly, daizeol, Puerarin, have the highest nutritional medicinal value, move back for human body solution fire
Heat, promote the production of body fluid to quench thirst, expand blood vessel, increase cerebral blood volume, drunk relieving the effect of alcohol there is unique function.And the fibre of the root of kudzu vine
Dimension good toughness, have good can chewiness, be a kind of good material making betel nut.
Summary of the invention
It is an object of the invention to provide and a kind of human body is had the several functions such as solution fire is brought down a fever, promoted the production of body fluid to quench thirst, solution is spilt
Kudzuvine root areca and the method that makes this kudzuvine root areca.
Technical scheme: a kind of kudzuvine root areca, is formed by major ingredient and auxiliaries, and major ingredient is the root of kudzu vine.
Described auxiliary material includes maltose, honey element, ethylmaltol, edible vanillic aldehyde, edible vegetable oil and water.
Auxiliary material each component content is: maltose 10-15 part, honey element 3-5 part, edible vanillic aldehyde 0.2-0.5
Part, ethylmaltol 1-1.5 part, edible vegetable oil 5-10 part, 100 parts of water, make feed liquid.
The present invention produces the method for Wild Pueraria betel nut, it is characterised in that it comprises the following steps:
(1) remove the peel, clean: root of kudzu vine skin is removed, cleans up with water；
(2) stripping and slicing, cleaning: the root of kudzu vine is first cut into a length of 3-4cm, a width of 2-2.5cm, thickness are 1.5-2cm
Fritter, clean with the hot water of more than 90 DEG C the most again；
(3) dry: clean root of kudzu vine fritter is put into drying machine drying to water content 5-6%；
(4) soak: the root of kudzu vine fritter of drying is put in feed liquid and soak 2-4 days；
(5) dry again: soaked root of kudzu vine fritter is Tumblied Dry to water content be 10%-20%；
(6) pack: the root of kudzu vine fritter after drying is vacuum-packed.
The technique effect of the present invention: owing to using the root of kudzu vine to make betel nut as primary raw material, the root of kudzu vine not only fiber is tough
Property has well good Chewiness, and rich in the multiple composition useful to human body, has the highest nutritional drugs
By value, human body solution fire is brought down a fever, promote the production of body fluid to quench thirst, expand blood vessel, increase cerebral blood volume, drunk relieving the effect of alcohol and have
Unique function.The present invention has expanded the making material of betel nut, the abundant concept connotation expanding " betel nut " product,
It is a kind of health care pollution-free food worthy of the name, there are good market prospects.
Specific embodiment
Embodiment 1
The fresh root of kudzu vine peeling that will excavate, rinses well with water, is then cut into a length of 4cm (edge with cutting machine
Root of kudzu vine length direction), a width of 2.5cm, thickness be 2cm ground fritter, then with the hot water cleaning of more than 90 DEG C
Average clean, the root of kudzu vine fritter after then cleaning puts into drying machine drying to water content 5%；By 10 portions of maltosemalt sugars
Sugar and 100 parts of water are heated to 90 DEG C in being placed in container, stir 10 minutes so that it is fully dissolve, then by 0.2
Part vanillic aldehyde, 3 parts of honey elements, 1 part of ethylmaltol and 5 portions of edible vegetable oils are added separately to maltosemalt sugar after dissolving
In sugar, stir and make it be sufficiently mixed dissolving in 3 minutes, obtain feed liquid, then feed liquid is cooled to less than 40 DEG C；
Then the root of kudzu vine fritter dried is put into and feed liquid is soaked 2 days, the most soaked root of kudzu vine block is taken out dry
Do to water content 10%, be then vacuum-packed.
Embodiment 2
The fresh root of kudzu vine peeling that will excavate, rinses well with water, is then cut into a length of 3cm (edge with cutting machine
Root of kudzu vine length direction), a width of 2cm, thickness be the fritter of 1.5cm, then clean with the hot water of more than 90 DEG C
Average clean, the root of kudzu vine fritter after then cleaning puts into drying machine drying to water content 6%；By 15 portions of maltosemalt sugars
Sugar and 100 parts of water are heated to 100 DEG C in being placed in container, stir 15 minutes so that it is fully dissolve, and then will
0.5 part of vanillic aldehyde, 3 parts of honey elements, 5 portions of edible vegetable oils and 1.5 parts of ethylmaltols are added separately to molten
After solution in maltose, stir and make it be sufficiently mixed dissolving in 5 minutes, obtain feed liquid, then feed liquid is cooled to 40
Below DEG C；Then the root of kudzu vine fritter dried is put in feed liquid and soak 4 days, then by soaked root of kudzu vine block
Take out and dry to water content 20%, be then vacuum-packed.
Claims (4)
1. a kudzuvine root areca, is formed by major ingredient and auxiliaries, it is characterised in that described major ingredient is the root of kudzu vine.
Kudzuvine root areca the most according to claim 1, it is characterised in that: described auxiliary material composition include maltose,
Honey element, ethylmaltol, edible vanillic aldehyde, edible vegetable oil and water.
Kudzuvine root areca the most according to claim 2, it is characterised in that: auxiliary material each component content is: maltose
10-15 part, honey element 3-5 part, ethylmaltol 1-1.5 part, edible vanillic aldehyde 0.2-0.5 part, edible
100 parts of vegetable oil 5-10 part, water, makes feed liquid.
4. the method producing kudzuvine root areca described in claim 1, it is characterised in that it comprises the following steps:
(1) remove the peel, clean: the fresh root of kudzu vine is removed the peel, cleans up with water；
(2) stripping and slicing, cleaning: the root of kudzu vine is first cut into a length of 3-4cm, a width of 2-2.5cm, thickness are 1.5-2cm
Fritter, clean with the hot water of more than 90 DEG C the most again；
(3) dry: clean root of kudzu vine fritter is put into drying machine drying to water content 5-6%；
(4) soak: the root of kudzu vine fritter of drying is put in feed liquid and soak 2-4 days；
(5) dry again: soaked root of kudzu vine fritter is Tumblied Dry to water content be 10%-20%；
(6) pack: the root of kudzu vine fritter after drying is vacuum-packed.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410571397.XA CN105876357A (en) | 2014-10-17 | 2014-10-17 | Kudzu root betel nut and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410571397.XA CN105876357A (en) | 2014-10-17 | 2014-10-17 | Kudzu root betel nut and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105876357A true CN105876357A (en) | 2016-08-24 |
Family
ID=57001421
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410571397.XA Pending CN105876357A (en) | 2014-10-17 | 2014-10-17 | Kudzu root betel nut and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105876357A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110447859A (en) * | 2019-09-05 | 2019-11-15 | 彭栓 | A kind of ring betel nut product and preparation method thereof |
| CN112868867A (en) * | 2021-01-22 | 2021-06-01 | 海南热带海洋学院 | Sugarcane chewing bar capable of replacing betel nut and preparation method thereof |
-
2014
- 2014-10-17 CN CN201410571397.XA patent/CN105876357A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110447859A (en) * | 2019-09-05 | 2019-11-15 | 彭栓 | A kind of ring betel nut product and preparation method thereof |
| CN112868867A (en) * | 2021-01-22 | 2021-06-01 | 海南热带海洋学院 | Sugarcane chewing bar capable of replacing betel nut and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20160824 |