CN105919090A - Raw radix puerariae chewing gum production method and product thereof - Google Patents
Raw radix puerariae chewing gum production method and product thereof Download PDFInfo
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- CN105919090A CN105919090A CN201610295653.6A CN201610295653A CN105919090A CN 105919090 A CN105919090 A CN 105919090A CN 201610295653 A CN201610295653 A CN 201610295653A CN 105919090 A CN105919090 A CN 105919090A
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- 235000015218 chewing gum Nutrition 0.000 title claims abstract description 20
- 229940112822 chewing gum Drugs 0.000 title claims abstract description 18
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 16
- 238000001035 drying Methods 0.000 claims abstract description 26
- 244000046146 Pueraria lobata Species 0.000 claims description 57
- 235000010575 Pueraria lobata Nutrition 0.000 claims description 57
- 210000000805 cytoplasm Anatomy 0.000 claims description 20
- 238000000034 method Methods 0.000 claims description 8
- 210000002615 epidermis Anatomy 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 238000007493 shaping process Methods 0.000 claims description 5
- 239000002002 slurry Substances 0.000 claims description 4
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 238000012216 screening Methods 0.000 claims description 2
- 239000004480 active ingredient Substances 0.000 abstract description 6
- 238000003825 pressing Methods 0.000 abstract 1
- 241000219780 Pueraria Species 0.000 description 23
- 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 7
- 229920002472 Starch Polymers 0.000 description 7
- 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 7
- 235000019698 starch Nutrition 0.000 description 7
- 239000008107 starch Substances 0.000 description 7
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 4
- 239000011575 calcium Substances 0.000 description 4
- 229910052791 calcium Inorganic materials 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 238000001704 evaporation Methods 0.000 description 4
- 230000008020 evaporation Effects 0.000 description 4
- 229930003944 flavone Natural products 0.000 description 4
- 235000011949 flavones Nutrition 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 238000005457 optimization Methods 0.000 description 4
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 3
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 3
- 150000001413 amino acids Chemical class 0.000 description 3
- 230000001413 cellular effect Effects 0.000 description 3
- 206010012601 diabetes mellitus Diseases 0.000 description 3
- 150000002213 flavones Chemical class 0.000 description 3
- 229910052711 selenium Inorganic materials 0.000 description 3
- 239000011669 selenium Substances 0.000 description 3
- 239000011701 zinc Substances 0.000 description 3
- 229910052725 zinc Inorganic materials 0.000 description 3
- 244000068988 Glycine max Species 0.000 description 2
- 235000010469 Glycine max Nutrition 0.000 description 2
- 240000006859 Jasminum officinale Species 0.000 description 2
- 235000010254 Jasminum officinale Nutrition 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 235000014633 carbohydrates Nutrition 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 235000015111 chews Nutrition 0.000 description 2
- 238000004140 cleaning Methods 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- ZQSIJRDFPHDXIC-UHFFFAOYSA-N daidzein Chemical compound C1=CC(O)=CC=C1C1=COC2=CC(O)=CC=C2C1=O ZQSIJRDFPHDXIC-UHFFFAOYSA-N 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000003599 food sweetener Nutrition 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 238000007654 immersion Methods 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 210000000214 mouth Anatomy 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 238000007634 remodeling Methods 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 239000002893 slag Substances 0.000 description 2
- 239000003765 sweetening agent Substances 0.000 description 2
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 206010019233 Headaches Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 208000001431 Psychomotor Agitation Diseases 0.000 description 1
- 206010038743 Restlessness Diseases 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
- 206010000269 abscess Diseases 0.000 description 1
- 230000001154 acute effect Effects 0.000 description 1
- 230000006978 adaptation Effects 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 235000013527 bean curd Nutrition 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- ZYGHJZDHTFUPRJ-UHFFFAOYSA-N benzo-alpha-pyrone Natural products C1=CC=C2OC(=O)C=CC2=C1 ZYGHJZDHTFUPRJ-UHFFFAOYSA-N 0.000 description 1
- QXMNTPFFZFYQAI-IMDKZJJXSA-N beta-sitosterol 3-O-beta-D-glucopyranoside Natural products CC[C@H](CC[C@@H](C)[C@H]1CC[C@H]2[C@@H]3CC=C4C[C@H](CC[C@]4(C)[C@H]3CC[C@]12C)O[C@@H]5C[C@H](CO)[C@@H](O)[C@H](O)[C@H]5O)C(C)C QXMNTPFFZFYQAI-IMDKZJJXSA-N 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 229910001628 calcium chloride Inorganic materials 0.000 description 1
- 239000001110 calcium chloride Substances 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 208000029078 coronary artery disease Diseases 0.000 description 1
- 235000001671 coumarin Nutrition 0.000 description 1
- 150000004775 coumarins Chemical class 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 235000007240 daidzein Nutrition 0.000 description 1
- NPJICTMALKLTFW-OFUAXYCQSA-N daucosterol Chemical compound O([C@@H]1CC2=CC[C@H]3[C@@H]4CC[C@@H]([C@]4(CC[C@@H]3[C@@]2(C)CC1)C)[C@H](C)CC[C@@H](CC)C(C)C)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O NPJICTMALKLTFW-OFUAXYCQSA-N 0.000 description 1
- QDFKFNAHVGPRBL-UHFFFAOYSA-N daucosterol Natural products CCC(CCC(C)C1CCC2C1CCC3C2(C)CC=C4CC(CCC34C)OC5OC(CO)C(O)C(O)C5O)C(C)C QDFKFNAHVGPRBL-UHFFFAOYSA-N 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000035613 defoliation Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- -1 flavone compound Chemical class 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 230000004927 fusion Effects 0.000 description 1
- 229910052732 germanium Inorganic materials 0.000 description 1
- GNPVGFCGXDBREM-UHFFFAOYSA-N germanium atom Chemical compound [Ge] GNPVGFCGXDBREM-UHFFFAOYSA-N 0.000 description 1
- 229930182478 glucoside Natural products 0.000 description 1
- 150000008131 glucosides Chemical class 0.000 description 1
- 231100000869 headache Toxicity 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 238000007731 hot pressing Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 150000002500 ions Chemical class 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
- 235000008696 isoflavones Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000012802 pre-warming Methods 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 235000021251 pulses Nutrition 0.000 description 1
- 238000007670 refining Methods 0.000 description 1
- 210000003296 saliva Anatomy 0.000 description 1
- 239000002689 soil Substances 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 208000004371 toothache Diseases 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral 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
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The present invention provides a raw radix puerariae chewing gum production method and a product thereof. Collected fresh radix puerariae is washed, rough skins are peeled, skin peeled radix puerariae is cut into short radix puerariae strips, and short radix puerariae strips are placed at a temperature of 25-35 DEG C for 12-24 hours to conduct pulp absorbing; the placed short radix puerariae strips are preheated at 35-45 DEG C for 6-8 hours, the preheated short radix puerariae strips are pressed using a pressing machine, and then the pressed short radix puerariae strips are shaped; the shaped short radix puerariae strips enter into an automatic dryer to be dried for several times, the drying temperature at each time is 45-55 DEG C and the drying time is 2-3 hours, the time of each drying interval is 1.5-2 hours, and the short radix puerariae strips are dried to a moisture content below 15%; and the dried short radix puerariae strips are cooled to a temperature below 30 DEG C, the cooled short radix puerariae strips are screened, and the screened short radix puerariae strips are packaged to obtain the finished products. The production method maximally retains the edible, medicinal and health-care original active ingredients of the radix puerariae, so that the produce is natural and pure in mouthfeel, suitable for various people to consume, and convenient in consumption.
Description
Technical field
The present invention relates to health food deep process technology field, specifically, be to provide production method of a kind of pueraria root health care product and products thereof.
Background technology
Pueraria lobota is the perennial defoliation liana of pulse family class, is totally divided into elegant jessamine and plantation Pueraria lobota, and elegant jessamine is divided into again Chai Ge and Pachyrhizua angulatus, plantation Pueraria lobota to be divided into again half Pachyrhizua angulatus and dish Pueraria lobota.Modern science testing identity, the root of kudzu vine contains the flavone compound of about 12%, including soybean (soya bean) glucoside, daidzein, Puerarin etc., more than 10 plant, and containing 13 kinds of trace elements such as 13 kinds of amino acid such as Daucosterol, amino acid, Coumarins and calcium, germanium, zinc, phosphorus, selenium.Traditional Chinese medicine and modern pharmacological research show; Pueraria lobota have clearing heat and detoxicating, relieving restlessness is quenched the thirst, reduce blood sugar, nourishing, beauty care, relieve the effect of alcohol, protect the special efficacies such as stomach; acute toothache, abscess of throat, heat are coughed, high heat, headache, fat etc. has obvious curative effects, preventing hypertension, high fat of blood, coronary heart disease are had obvious effect.Based on Pueraria lobota, there is abundant medicinal and health value, the research of Pueraria lobota is deepened continuously by people, develop a lot of Pueraria lobota deep processed product, such as pueraria starch, kudzuvine root total powder, protoplasm root of kudzu vine face, protoplasm root of kudzu vine ground rice, kudzu root rice, root of kudzu vine bean curd, Puerarin injection, many products edible, medicinal and health-related such as kudzuvine root isoflavone.
In existing Pueraria lobota process, the single component of the generally Pueraria lobota owing to extracting, other of Pueraria lobota is medicinal little with health-care components reservation or few.The pueraria starch obtained through refining such as conventional method, detection puerarin content has 100/left and right, and the content of calcium only has 70/and left and right, other edible, health cares and medical value are the lowest.Main cause is not slapped according to root of kudzu vine cellular elements structure, is sprouted, processes decomposition, temperature evaporation characteristic, the root of kudzu vine machinery gathered or manpower band body refuse are the most broken rotten, thoroughly destroy root of kudzu vine cellular elements structure, the compositions edible, medicinal and for health care such as Puerarin, daizeol, protein, carbohydrate, calcium, zinc, selenium are made in the pueraria starch obtained to become free state molecule and ion with cleaning, soak and high temperature drying drain evaporation, finally obtain a part of pueraria starch, there is no or seldom have original essence composition of Pueraria lobota.
Utilize what the root of kudzu vine made to chew food series products it has been reported that the existing equal condition of this series products has other material.A kind of " Radix puerariae chewing gum and manufacture method thereof " (200410023349.3) disclosed in Chinese patent, through base, impregnate, be dried, pack and make, other additive of less interpolation, but it uses calcium chloride to soak, and add sweetener, active ingredient must have forfeiture in immersion process, adds sweetener and masks the natural mouthfeel of Pueraria lobota, is also unfavorable for diabetes patient, obese people and designed for old people.
Summary of the invention
It is an object of the invention to provide the production method of a kind of protoplasm Radix puerariae chewing gum, it remains edible, the medicinal and health-related original active ingredient of the root of kudzu vine to greatest extent, and mouthfeel is natural pure, adapts to various people's consumption, instant.
Embodiment of the present invention are: the production method of a kind of protoplasm Radix puerariae chewing gum, comprise the following steps:
(1) the fresh root of kudzu vine gathered is cleaned, peel off thick epidermis, be cut into root of kudzu vine billet, place at 25～35 DEG C 12～24 hours and receive slurry；
(2) by root of kudzu vine billet after 35-45 DEG C of preheating 6～8 hours, through forming press die mould, then integer；
(3) root of kudzu vine billet after shaping being entered automatic drier and carry out repeated drying, each drying temperature 45～55 DEG C, time 2～3 hours, each dry house was every 1.5～2 hours, to water content less than 15%；
(4) root of kudzu vine billet of drying is cooled to less than 30 DEG C, screening, packaging.
As optimization, in step (1), the described fresh root of kudzu vine picks up from autumn and winter, is grown on height above sea level more than 500 meters.
As optimization, in step (1), the length of described root of kudzu vine billet is not more than 3cm, width and thickness less than 1cm.
As optimization, in step (3), the root of kudzu vine billet after shaping is entered automatic drier and carries out three drying, drying temperature 45 C for the first time, second time dries temperature 55 DEG C, and third time dries temperature 45 C, drying time 2.5 hours, 2 hours each dry house intervals every time.
As optimization, in step (3), the root of kudzu vine billet water content after drying is 13～15%.
The present invention also provides for a kind of protoplasm root of kudzu vine chewing gum product produced such as said method.
Described protoplasm root of kudzu vine chewing gum product length 2～3cm, wide and thick be 0.5～1cm centimetre.
The present invention utilizes root of kudzu vine cellular elements theory, control root of kudzu vine production and processing makes pueraria starch, Puerarin, flavones, Amino acid, protein, carbohydrate, calcium, zinc, the value edible, medicinal and for health care such as selenium is not decomposed, is not run off, and does not evaporates, it is ensured that edible, for health care and medicinal ingredient of the protoplasm original flavor of the root of kudzu vine.Meanwhile, use low-temperature prewarming, the technique of middle temperature repeated drying, be possible not only to effectively prevent active ingredient from losing with moisture evaporation, and after product can be made to dry, quality is the most fluffy, is conducive to chewing food.The various crowd of product adaptation chews food, puts into saliva immersion in mouth and can soften for about 20 seconds, gently chews with tooth and can soft dissipate, feel there is dense root of kudzu vine fragrance at once, and Ge Xiang is good to eat, moreover it is possible to deodorize in oral cavity, grinds one's teeth in sleep and protects tooth, and brains can be made clear.Put several protoplasm Radix puerariae chewing gums when cooking, meal has dense root of kudzu vine fragrance, can whet the appetite.Putting several protoplasm Radix puerariae chewing gums when cooking, taste Ge Xiang is good to eat for dish.Also can be used to brew up, Ge Xiang is dense.Not only diabetes patient is edible for the product of the present invention, but also has certain effect prevention and treatment diabetes.
Detailed description of the invention
Embodiments of the invention are given below, describe the present invention in detail.
Embodiment 1:
A kind of production method of protoplasm Radix puerariae chewing gum, concrete grammar and step are as follows:
(1) on the hillside of height above sea level more than 500 meters, in sandstone soil, gather Wild Pueraria autumn and winter, Wild Pueraria through inspection containing pueraria starch averagely below 10%, the average per kilogram of Puerarin (flavones) is at about 85500 milligrams；
(2) the fresh root of kudzu vine cleaned epidermis silt slag that will gather, peels off the thick epidermis of the root of kudzu vine, is modified as stick through remodeling machine, then is cut into the root of kudzu vine billet that long 3cm, width and thickness are below 1cm；
(3) root of kudzu vine billet is stood more than 12 hours at temperature 30 DEG C, in order to the surface juice that the root of kudzu vine has produced after having absorbed cutting；
(4) after root of kudzu vine billet temperature 40 DEG C preheating being cut into 6 hours, through forming press die mould, then integer.Preheating purpose take notice of make active ingredient further with root of kudzu vine fiber fusion；
(5) preheating the root of kudzu vine billet after die mould shaping being entered automatic drier and carry out three drying, dry temperature 50 C, each drying time 3 hours every time, 2 hours each dry house intervals, to water content less than 15%.Carry out the purpose dried at middle temperature interval to be to prevent active ingredient from losing because moisture evaporation is too fast, and the fluffy degree of the root of kudzu vine can be improved, in order to chew food, improve mouthfeel；
(6) by dry be cooled to less than 25 DEG C after, screen, then pack.
Embodiment 2:
A kind of production method of protoplasm Radix puerariae chewing gum, concrete grammar and step are as follows:
(1) gathering the root of kudzu vine of artificial growth autumn, through checking containing pueraria starch averagely below 28%, the average per kilogram of Puerarin (flavones) is at about 8500 milligrams；
(2) epidermis silt slag is removed in the fresh root of kudzu vine gathered cleaning, peels off the thick epidermis of the root of kudzu vine, it is modified as the stick of certain size specification through remodeling machine, is then cut into the root of kudzu vine billet of long 2.5cm, width and thickness 0.6cm；
(3) root of kudzu vine billet is stood more than 15 hours receipts slurries low temperature 25 DEG C；
(4) root of kudzu vine billet after receiving slurry preheats 6 hours at 45 DEG C, through forming press die mould, and then integer；
(5) former for pre-hot pressing type root of kudzu vine billet entering automatic drier interval and carry out three drying, dry temperature 45 C for the first time, second time dries temperature 55 DEG C, third time dries temperature 45 C, drying time 3 hours every time, 2.5 hours interval times between every time drying, to water content less than 15%；
(6) by the root of kudzu vine billet sub-cooled of drying to less than 30 DEG C, then screen, packaging.
Claims (7)
1. the production method of a protoplasm Radix puerariae chewing gum, it is characterised in that comprise the following steps:
(1) the fresh root of kudzu vine gathered is cleaned, peel off thick epidermis, be cut into root of kudzu vine billet, place at 25～35 DEG C 12～24 hours and receive slurry；
(2) by root of kudzu vine billet after 35-45 DEG C of preheating 6～8 hours, through forming press die mould, then integer；
(3) root of kudzu vine billet after shaping being entered automatic drier and carry out repeated drying, each drying temperature 45～55 DEG C, each drying time 2～3 hours, each dry house was every 1.5～2 hours, to water content less than 15%；
(4) root of kudzu vine billet of drying is cooled to less than 30 DEG C, screening, packaging.
The production method of protoplasm Radix puerariae chewing gum the most according to claim 1, it is characterised in that in step (1), the described fresh root of kudzu vine picks up from autumn and winter, is grown on height above sea level more than 500 meters.
The production method of protoplasm Radix puerariae chewing gum the most according to claim 1, it is characterised in that in step (1), the length of described root of kudzu vine billet is not more than 3cm, width and thickness less than 1cm.
The production method of protoplasm Radix puerariae chewing gum the most according to claim 1, it is characterized in that, in step (3), root of kudzu vine billet after shaping is entered automatic drier and carries out three drying, drying temperature 45 C for the first time, second time dries temperature 55 DEG C, and third time dries temperature 45 C, drying time 2.5 hours, 2 hours each dry house intervals every time.
5., according to the production method of the protoplasm Radix puerariae chewing gum described in claim, it is characterised in that in step (3), the root of kudzu vine billet water content after drying is 13～15%.
6. the protoplasm root of kudzu vine chewing gum product that a method as claimed in any one of claims 1 to 5, wherein produces.
Protoplasm root of kudzu vine chewing gum product the most according to claim 6, it is characterised in that described protoplasm root of kudzu vine chewing gum product length 2～3cm, wide and thick be 0.5～1cm centimetre.
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| CN201610295653.6A CN105919090A (en) | 2016-05-06 | 2016-05-06 | Raw radix puerariae chewing gum production method and product thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113519677A (en) * | 2021-08-04 | 2021-10-22 | 朱晓瑜 | A radix Puerariae food containing flos Arecae and its preparation method |
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| CN102160629A (en) * | 2011-02-18 | 2011-08-24 | 达州市利根葛业有限公司 | Preparation method of raw vine root whole powder |
| CN103027258A (en) * | 2012-08-03 | 2013-04-10 | 李同庚 | Kudzuvine root chewable tablets and preparation method thereof |
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