CN106387228A - Preparation method of radix puerariae tea - Google Patents
Preparation method of radix puerariae tea Download PDFInfo
- Publication number
- CN106387228A CN106387228A CN201610964258.2A CN201610964258A CN106387228A CN 106387228 A CN106387228 A CN 106387228A CN 201610964258 A CN201610964258 A CN 201610964258A CN 106387228 A CN106387228 A CN 106387228A
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- China
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- parts
- preparation
- raw material
- root
- kudzu
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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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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/34—Tea substitutes, e.g. matè; Extracts or infusions thereof
Abstract
The present invention belongs to the field of drink and particularly discloses a preparation method of radix puerariae tea. The preparation method comprises the following steps of material selecting, washing, low temperature soaking, dehydrating, steaming, stir-frying and drying. The used preparation method can effectively remove starch components in the radix puerariae and buckwheat, retains other beneficial substances, and is simple in the preparation processes and easy to operate. The products have multi-functional health-care functions and the brewed tea water is unique in flavor and red and bright in tea soup.
Description
Technical field
The present invention relates to field of beverage, in particular to a kind of preparation method of kudzu root tea.
Background technology
The root of kudzu vine, Chinese medicine name.For the dry root of legume pueraria lobata, practise and claim elegant jessamine.Autumn, the excavation of season in winter two, take advantage of fresh-cut and become thick
Piece or fritter；It is dried.Sweet, pungent, cool.Expelling pathogenic factors from muscles and skin is had to bring down a fever, promoting eruption, promote the production of body fluid to quench thirst, the work(of Shengyang Zhixie.It is usually used in table card heating,
Stiff nape and back, measles without adequate eruption, pyreticosis is thirsty, and the deficiency of Yin is quenched one's thirst, and heat is purged heat dysentery, splenasthenic diarrhea.The root of kudzu vine is ministry of Health of China approval
Medicinal and edible plant, existing medical value, and the effect of nutritious health care.Kudzuvine root starch and FI puerariae are used for relieving the effect of alcohol.
Existing kudzu root tea mostly adopts single Gegen tablets, single function and contain substantial amounts of starch, affects tea matter.
Content of the invention
For the problems referred to above, the present invention proposes a kind of preparation method of kudzu root tea, not only possesses effect of the root of kudzu vine, and
Tea matter is good.
To achieve these goals, the technical solution adopted in the present invention is, a kind of preparation method of kudzu root tea, including with
Lower step：
1. sorting:Choose the fresh root of kudzu vine, FI puerariae, the bitter buckwheat that shells, chrysanthemum, dry wolfberry, radix rehmanniae recen；
2. clean：Raw material is carried out sterilization；
3. low temperature soaks：The root of kudzu vine, the bitter buckwheat that shells, radix rehmanniae recen are soaked in -5～10 DEG C of water 3～5h；
4. mummification：The raw material soaking through low temperature is carried out processed, removes surface water；
5. cook：Raw material through mummification is carried out steaming 0.5～1h；
6. frying：To mix with chrysanthemum with the FI puerariae through cleaning and sterilization after the raw material cooling cooking, put into frying equipment,
Stir fried dry, so that the moisture in the raw material cooking, FI puerariae and chrysanthemum is quickly volatilized, make material moisture be less than 25%；
7. dry：Material after frying is dried and is less than 8% to water content, then mixed with dry wolfberry, obtained final product product.
Further, in product, each raw material is calculated as by weight：30～50 parts of the root of kudzu vine, 5～10 parts of FI puerariae, bitter buckwheat 60～100
Part, 10～20 parts of chrysanthemum, 1～3 part of matrimony vine, 15～25 parts of radix rehmanniae recen.
Preferably, in product by weight, bitter buckwheat:Gegen tablets:Radix rehmanniae recen=4:2:1.
Further, 3. described step is that the root of kudzu vine, the bitter buckwheat that shells, radix rehmanniae recen soak in 0 DEG C of water 4h.
Preferably, described step 5. in, steaming time be 0.6h.
Preferably, each raw material is calculated as by weight in product：40 parts of the root of kudzu vine, 8 parts of FI puerariae, 80 parts of bitter buckwheat, 15 parts of chrysanthemum,
2 parts of matrimony vine, 20 parts of radix rehmanniae recen.
Using method of the present invention, can effectively remove the root of kudzu vine, the starch component in bitter buckwheat, retain other beneficial things
Matter, and preparation process is simple is it is easy to operate.Product has multi-functional health care, and brewed tea unique flavor, millet paste
Glow.
Specific embodiment
Below by specific embodiment, the present invention is described in further detail.
Embodiment 1：A kind of preparation method of kudzu root tea, comprises the following steps：
1. sorting:Choose the fresh root of kudzu vine, FI puerariae, the bitter buckwheat that shells, chrysanthemum, dry wolfberry, radix rehmanniae recen；
2. clean：Raw material is carried out sterilization；
3. low temperature soaks：The root of kudzu vine, the bitter buckwheat that shells, radix rehmanniae recen are soaked in 0 DEG C of water 4h；
4. mummification：The raw material soaking through low temperature is carried out processed, removes surface water；
5. cook：Raw material through mummification is carried out steaming 0.6h；
6. frying：To mix with chrysanthemum with the FI puerariae through cleaning and sterilization after the raw material cooling cooking, put into frying equipment,
Stir fried dry, so that the moisture in the raw material cooking, FI puerariae and chrysanthemum is quickly volatilized, make material moisture be less than 25%；
7. dry：Material after frying is dried and is less than 8% to water content, then mixed with dry wolfberry, obtained final product product.
In product, each raw material is calculated as by weight：40 parts of the root of kudzu vine, 8 parts of FI puerariae, 80 parts of bitter buckwheat, 15 parts of chrysanthemum, 2 parts of matrimony vine,
20 parts of radix rehmanniae recen.
Embodiment 2：A kind of preparation method of kudzu root tea, comprises the following steps：
1. sorting:Choose the fresh root of kudzu vine, FI puerariae, the bitter buckwheat that shells, chrysanthemum, dry wolfberry, radix rehmanniae recen；
2. clean：Raw material is carried out sterilization；
3. low temperature soaks：The root of kudzu vine, the bitter buckwheat that shells, radix rehmanniae recen are soaked in 10 DEG C of water 3h；
4. mummification：The raw material soaking through low temperature is carried out processed, removes surface water；
5. cook：Raw material through mummification is carried out steaming 1h；
6. frying：To mix with chrysanthemum with the FI puerariae through cleaning and sterilization after the raw material cooling cooking, put into frying equipment,
Stir fried dry, so that the moisture in the raw material cooking, FI puerariae and chrysanthemum is quickly volatilized, make material moisture be less than 25%；
7. dry：Material after frying is dried and is less than 8% to water content, then mixed with dry wolfberry, obtained final product product.
In product, each raw material is calculated as by weight：50 parts of the root of kudzu vine, 10 parts of FI puerariae, 100 parts of bitter buckwheat, 20 parts of chrysanthemum, matrimony vine 3
Part, 25 parts of radix rehmanniae recen.
Embodiment 3：A kind of preparation method of kudzu root tea, comprises the following steps：
1. sorting:Choose the fresh root of kudzu vine, FI puerariae, the bitter buckwheat that shells, chrysanthemum, dry wolfberry, radix rehmanniae recen；
2. clean：Raw material is carried out sterilization；
3. low temperature soaks：The root of kudzu vine, the bitter buckwheat that shells, radix rehmanniae recen are soaked 5h in -5 DEG C of water；
4. mummification：The raw material soaking through low temperature is carried out processed, removes surface water；
5. cook：Raw material through mummification is carried out steaming 0.5h；
6. frying：To mix with chrysanthemum with the FI puerariae through cleaning and sterilization after the raw material cooling cooking, put into frying equipment,
Stir fried dry, so that the moisture in the raw material cooking, FI puerariae and chrysanthemum is quickly volatilized, make material moisture be less than 25%；
7. dry：Material after frying is dried and is less than 8% to water content, then mixed with dry wolfberry, obtained final product product.
In product, each raw material is calculated as by weight：30 parts of the root of kudzu vine, 5 parts of FI puerariae, 60 parts of bitter buckwheat, 10 parts of chrysanthemum, 1 part of matrimony vine,
15 parts of radix rehmanniae recen.
The foregoing is only the preferred embodiments of the present invention, be not limited to the present invention, for the skill of this area
For art personnel, can there are various modifications and variations in the spirit and principles in the present invention, these equivalent modifications or replacement etc.,
It is all contained within protection scope of the present invention.
Claims (6)
1. a kind of preparation method of kudzu root tea is it is characterised in that comprise the following steps：
1. sorting:Choose the fresh root of kudzu vine, FI puerariae, the bitter buckwheat that shells, chrysanthemum, dry wolfberry, radix rehmanniae recen；
2. clean：Raw material is carried out sterilization；
3. low temperature soaks：The root of kudzu vine, the bitter buckwheat that shells, radix rehmanniae recen are soaked in -5～10 DEG C of water 3～5h；
4. mummification：The raw material soaking through low temperature is carried out processed, removes surface water；
5. cook：Raw material through mummification is carried out steaming 0.5～1h；
6. frying：To mix with chrysanthemum with the FI puerariae through cleaning and sterilization after the raw material cooling cooking, put into frying equipment,
Stir fried dry, so that the moisture in the raw material cooking, FI puerariae and chrysanthemum is quickly volatilized, make material moisture be less than 25%；
7. dry：Material after frying is dried and is less than 8% to water content, then mixed with dry wolfberry, obtained final product product.
2. a kind of preparation method of kudzu root tea according to claim 1 is it is characterised in that in product each raw material is by weight
It is calculated as：30～50 parts of the root of kudzu vine, 5～10 parts of FI puerariae, 60～100 parts of bitter buckwheat, 10～20 parts of chrysanthemum, 1～3 part of matrimony vine, radix rehmanniae recen 15
～25 parts.
3. a kind of kudzu root tea according to claim 2 preparation method it is characterised in that：In product by weight, bitter
Buckwheat:Gegen tablets:Radix rehmanniae recen=4:2:1.
4. a kind of kudzu root tea according to claim 1 preparation method it is characterised in that：Described step be 3. by the root of kudzu vine,
Shell bitter buckwheat, radix rehmanniae recen soaks 4h in 0 DEG C of water.
5. a kind of kudzu root tea according to claim 1 preparation method it is characterised in that：Described step 5. in, when steaming
Between be 0.6h.
6. a kind of kudzu root tea according to claim 2 preparation method it is characterised in that：In product, each raw material is by weight
It is calculated as：40 parts of Gegen tablets, 8 parts of dry FI puerariae, 80 parts of bitter buckwheat, 15 parts of dry chrysanthemum, 2 parts of matrimony vine, 20 parts of radix rehmanniae recen.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610964258.2A CN106387228A (en) | 2016-10-28 | 2016-10-28 | Preparation method of radix puerariae tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610964258.2A CN106387228A (en) | 2016-10-28 | 2016-10-28 | Preparation method of radix puerariae tea |
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| CN106387228A true CN106387228A (en) | 2017-02-15 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201610964258.2A Pending CN106387228A (en) | 2016-10-28 | 2016-10-28 | Preparation method of radix puerariae tea |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107535655A (en) * | 2017-09-29 | 2018-01-05 | 山西康逸堂生物科技有限公司 | A kind of tea for improving immunity and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1522583A (en) * | 2003-09-08 | 2004-08-25 | 太原市福乐清生物科技开发有限公司 | Buckwheat tea |
| CN102366014A (en) * | 2011-10-12 | 2012-03-07 | 兴义市东泰天然果蔬开发有限公司 | Bitter buckwheat tea processing technology |
| CN105104649A (en) * | 2015-09-30 | 2015-12-02 | 夹江县维克生态农业科技有限公司 | Radix puerariae tea and production method thereof |
| CN105230862A (en) * | 2015-09-25 | 2016-01-13 | 郑志琨 | Preparation method of lobed kudzuvine root tea |
-
2016
- 2016-10-28 CN CN201610964258.2A patent/CN106387228A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1522583A (en) * | 2003-09-08 | 2004-08-25 | 太原市福乐清生物科技开发有限公司 | Buckwheat tea |
| CN102366014A (en) * | 2011-10-12 | 2012-03-07 | 兴义市东泰天然果蔬开发有限公司 | Bitter buckwheat tea processing technology |
| CN105230862A (en) * | 2015-09-25 | 2016-01-13 | 郑志琨 | Preparation method of lobed kudzuvine root tea |
| CN105104649A (en) * | 2015-09-30 | 2015-12-02 | 夹江县维克生态农业科技有限公司 | Radix puerariae tea and production method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 上海市消费者权益保护委员会: "《"三高"人群如何选择保健食品（第1版）》", 29 February 2016, 复旦大学出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107535655A (en) * | 2017-09-29 | 2018-01-05 | 山西康逸堂生物科技有限公司 | A kind of tea for improving immunity and preparation method thereof |
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Application publication date: 20170215 |