CN106562157A - Production method of kudzu root beverage - Google Patents
Production method of kudzu root beverage Download PDFInfo
- Publication number
- CN106562157A CN106562157A CN201610964251.0A CN201610964251A CN106562157A CN 106562157 A CN106562157 A CN 106562157A CN 201610964251 A CN201610964251 A CN 201610964251A CN 106562157 A CN106562157 A CN 106562157A
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- CN
- China
- Prior art keywords
- kudzu root
- preparation
- root beverage
- radix puerariae
- water
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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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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The present invention relates to the technical field of beverages, and in particular relates to a production method of a kudzu root beverage, the method includes the steps of cleaning sterilization, crushing squeezing, concentration separation, saccharification fermentation, acetic acid fermentation, dilution and proportioning, the production method is simple, beneficial substances in kudzu root can be retained, the kudzu root beverage has unique flavor, and has various types of health care effects of the kudzu root.
Description
Technical field
The present invention relates to technical field of beverage, in particular to a kind of manufacture method of kudzu root beverage.
Background technology
According to《Compendium of Materia Medica》、《Dictionary of medicinal plant》、《Functional food》Deng authoritative data book, Radix Puerariae and its product have clearly
Fire, toxin expelling, blood fat reducing, blood pressure lowering, cholesterol reducing, blood sugar lowering, fat-reducing, relieving constipation, prevention senile dementia, prevent arteriosclerosis, prevent
The only good effect of the cardiovascular and cerebrovascular disease such as cerebral thrombosiss.The medical value of Radix Puerariae is high, have the good reputation of " asia ginseng ", and Amylum Puerariae Radicis are referred to as
For " long-lived powder ", " royal specially offered food " is described as in Japan.Often to eat Amylum Puerariae Radicis can adjust function of human body, and health invigorating improves machine
Body resistances against diseases, postpone aging and prolong life, vigor of remaining youthful forever.In addition, from the point of view of threpsology's analysis, Radix Puerariae has cardiac nutrition, expelling pathogenic factors from muscles
Deliver, hypoglycemic, nootropic effect, rise and lift the effect such as yang-energy.
Radix Puerariae mainly contains Flavonoid substances, also including protein, aminoacid, sugar and ferrum needed by human, calcium, copper, selenium
Deng mineral, it is all-ages famous and precious tonic, is particularly well-suited to the heart and brain such as hypertension, hyperlipidemia, hyperglycemia and migraine
Blood vessel patient, climacteric women, easily get angry crowd（Including anemia of pregnant woman and baby）, conventional tobacco and wine, women grow hold skin care, in it is old
Year people's daily diet conditioning etc..Radix Puerariae is widely used in life at present, the announcement but kudzu root beverage does not appear in the newspapers.
The content of the invention
The present invention proposes a kind of preparation method of kudzu root beverage, all kinds of materials in effectively utilizes Radix Puerariae.
To achieve these goals, the technical solution adopted in the present invention is, a kind of preparation method of kudzu root beverage, including
Following steps：
1. cleaning and sterilization：Choosing fresh Radix Puerariae carries out cleaning and sterilization；
2. crush, squeeze：After the Radix Puerariae stripping and slicing after cleaning, the water mixing that a certain amount of temperature is 50～80 DEG C is added, is carried out
Squeeze the juice, isolated juice and solid slag, by weight hot water：Radix Puerariae stripping and slicing=1:1；
3. concentrating and separating：Juice is carried out being concentrated into the 25%～35% of original volume, thing and concentrated solution is precipitated；
4. diastatic fermentation：Take and 60～70 DEG C are cooled to after 0.4～1h of steaming and decocting after solid slag is mixed with precipitate, add saccharifying ferment treatment
2.5～3.5h, adds distillers yeast sealing and fermenting 7～15 days；
5. acetic fermentation：To acetic acid bacterium solution is added in the material of diastatic fermentation, in 25～30 DEG C of condition bottom fermentations to acidity
3% is not less than, is refiltered, obtain pickle；
6. desalinate：Chosen during 10 parts of concentrated solution adds 100 parts of water by weight and boiled, add after boiling 10 portions of white sugars with
0.3 part of citric acid continues to be heated to white sugar to be completely dissolved, and obtains sweet liquid；
7. dispensing：By weight, sweet liquid：Pickle=4～8:After 1 carries out mix homogeneously, carry out sterilization and obtain final product product.
Further, the step is 2. using 60～70 DEG C of water.
Preferably, the step is 2. using 65 DEG C of water.
Further, 4. the step steaming and decocting 0.7h after be cooled to 65 DEG C after solid slag is mixed with precipitate to take, and adds saccharifying
Ferment treatment 3h, adds distillers yeast sealing and fermenting 10 days.
Preferably, by weight, sweet liquid：Pickle=6:1.
The present invention adopt Radix Puerariae and prepares for primary raw material beverage, preparation method simply, and remain each beneficial thing in Radix Puerariae
Matter, product special flavour is unique and possesses all kinds of health-care effecies that Radix Puerariae has.
Specific embodiment
The present invention is described in further detail below by specific embodiment.
Embodiment 1：A kind of preparation method of kudzu root beverage, comprises the following steps：
1. cleaning and sterilization：Choosing fresh Radix Puerariae carries out cleaning and sterilization；
2. crush, squeeze：After the Radix Puerariae stripping and slicing after cleaning, the water mixing that a certain amount of temperature is 60～70 DEG C is added, is carried out
Squeeze the juice, isolated juice and solid slag, by weight hot water：Radix Puerariae stripping and slicing=1:1；
3. concentrating and separating：Juice is carried out being concentrated into the 30% of original volume, thing and concentrated solution is precipitated；
4. diastatic fermentation：Take and 65 DEG C are cooled to after steaming and decocting 0.7h after solid slag is mixed with precipitate, addition saccharifying ferment treatment 3h, then plus
Enter distillers yeast sealing and fermenting 10 days；
5. acetic fermentation：To acetic acid bacterium solution is added in the material of diastatic fermentation, in 25～30 DEG C of condition bottom fermentations to acidity
3% is not less than, is refiltered, obtain pickle；
6. desalinate：Chosen during 10 parts of concentrated solution adds 100 parts of water by weight and boiled, add after boiling 10 portions of white sugars with
0.3 part of citric acid continues to be heated to white sugar to be completely dissolved, and obtains sweet liquid；
7. dispensing：By weight, sweet liquid：Pickle=6:After 1 carries out mix homogeneously, carry out sterilization and obtain final product product.
Embodiment 2：A kind of preparation method of kudzu root beverage, comprises the following steps：
1. cleaning and sterilization：Choosing fresh Radix Puerariae carries out cleaning and sterilization；
2. crush, squeeze：After the Radix Puerariae stripping and slicing after cleaning, the water mixing that a certain amount of temperature is 50～60 DEG C is added, is carried out
Squeeze the juice, isolated juice and solid slag, by weight hot water：Radix Puerariae stripping and slicing=1:1；
3. concentrating and separating：Juice is carried out being concentrated into the 25% of original volume, thing and concentrated solution is precipitated；
4. diastatic fermentation：Take and 70 DEG C are cooled to after steaming and decocting 1h after solid slag is mixed with precipitate, addition saccharifying ferment treatment 3.5h, then plus
Enter distillers yeast sealing and fermenting 15 days；
5. acetic fermentation：To acetic acid bacterium solution is added in the material of diastatic fermentation, in 25～30 DEG C of condition bottom fermentations to acidity
3% is not less than, is refiltered, obtain pickle；
6. desalinate：Chosen during 10 parts of concentrated solution adds 100 parts of water by weight and boiled, add after boiling 10 portions of white sugars with
0.3 part of citric acid continues to be heated to white sugar to be completely dissolved, and obtains sweet liquid；
7. dispensing：By weight, sweet liquid：Pickle=8:After 1 carries out mix homogeneously, carry out sterilization and obtain final product product.
Embodiment 3：A kind of preparation method of kudzu root beverage, comprises the following steps：
1. cleaning and sterilization：Choosing fresh Radix Puerariae carries out cleaning and sterilization；
2. crush, squeeze：After the Radix Puerariae stripping and slicing after cleaning, the water mixing that a certain amount of temperature is 70～80 DEG C is added, is carried out
Squeeze the juice, isolated juice and solid slag, by weight hot water：Radix Puerariae stripping and slicing=1:1；
3. concentrating and separating：Juice is carried out being concentrated into the 35% of original volume, thing and concentrated solution is precipitated；
4. diastatic fermentation：Take and 60 DEG C are cooled to after steaming and decocting 0.4h after solid slag is mixed with precipitate, add saccharifying ferment treatment 2.5h, then
Add distillers yeast sealing and fermenting 7 days；
5. acetic fermentation：To acetic acid bacterium solution is added in the material of diastatic fermentation, in 25～30 DEG C of condition bottom fermentations to acidity
3% is not less than, is refiltered, obtain pickle；
6. desalinate：Chosen during 10 parts of concentrated solution adds 100 parts of water by weight and boiled, add after boiling 10 portions of white sugars with
0.3 part of citric acid continues to be heated to white sugar to be completely dissolved, and obtains sweet liquid；
7. dispensing：By weight, sweet liquid：Pickle=4:After 1 carries out mix homogeneously, carry out sterilization and obtain final product product.
Embodiment 4：With 1 basic simlarity of embodiment, its difference is：The step is 2. middle to adopt temperature for 65 DEG C
Water.
The preferred embodiments of the present invention are the foregoing is only, the present invention is not limited to, for the skill of this area
For art personnel, there can be various modifications and variations in the spirit and principles in the present invention, the modification of these equivalents or replacement etc.,
It is all contained within protection scope of the present invention.
Claims (5)
1. a kind of preparation method of kudzu root beverage, it is characterised in that comprise the following steps：
1. cleaning and sterilization：Choosing fresh Radix Puerariae carries out cleaning and sterilization；
2. crush, squeeze：After the Radix Puerariae stripping and slicing after cleaning, the water mixing that a certain amount of temperature is 50～80 DEG C is added, is carried out
Squeeze the juice, isolated juice and solid slag, by weight hot water：Radix Puerariae stripping and slicing=1:1；
3. concentrating and separating：Juice is carried out being concentrated into the 25%～35% of original volume, thing and concentrated solution is precipitated；
4. diastatic fermentation：Take and 60～70 DEG C are cooled to after 0.4～1h of steaming and decocting after solid slag is mixed with precipitate, add saccharifying ferment treatment
2.5～3.5h, adds distillers yeast sealing and fermenting 7～15 days；
5. acetic fermentation：To acetic acid bacterium solution is added in the material of diastatic fermentation, in 25～30 DEG C of condition bottom fermentations to acidity
3% is not less than, is refiltered, obtain pickle；
6. desalinate：Chosen during 10 parts of concentrated solution adds 100 parts of water by weight and boiled, add after boiling 10 portions of white sugars with
0.3 part of citric acid continues to be heated to white sugar to be completely dissolved, and obtains sweet liquid；
7. dispensing：By weight, sweet liquid：Pickle=4～8:After 1 carries out mix homogeneously, carry out sterilization and obtain final product product.
2. the preparation method of a kind of kudzu root beverage according to claim 1, it is characterised in that：The step 2. using 60～
70 DEG C of water.
3. the preparation method of a kind of kudzu root beverage according to claim 2, it is characterised in that 2. the step adopts 65 DEG C
Water.
4. the preparation method of a kind of kudzu root beverage according to claim 1, it is characterised in that：4. the step is to take solid slag
65 DEG C are cooled to after steaming and decocting 0.7h after mixing with precipitate, saccharifying ferment treatment 3h are added, is added distillers yeast sealing and fermenting 10 days.
5. the preparation method of a kind of kudzu root beverage according to claim 1, it is characterised in that：By weight, sweet liquid：Pickle
=6:1。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610964251.0A CN106562157A (en) | 2016-10-28 | 2016-10-28 | Production method of kudzu root beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610964251.0A CN106562157A (en) | 2016-10-28 | 2016-10-28 | Production method of kudzu root beverage |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106562157A true CN106562157A (en) | 2017-04-19 |
Family
ID=58536063
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610964251.0A Withdrawn CN106562157A (en) | 2016-10-28 | 2016-10-28 | Production method of kudzu root beverage |
Country Status (1)
| Country | Link |
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| CN (1) | CN106562157A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102885361A (en) * | 2011-07-19 | 2013-01-23 | 涂波 | Pueraria drink |
| CN103602543A (en) * | 2013-10-31 | 2014-02-26 | 蒋黎明 | Method used for preparing wine from radix puerariae residue |
| CN105316206A (en) * | 2015-11-09 | 2016-02-10 | 福建农林大学 | Brewing method of pueraria lobata vinegar |
-
2016
- 2016-10-28 CN CN201610964251.0A patent/CN106562157A/en not_active Withdrawn
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102885361A (en) * | 2011-07-19 | 2013-01-23 | 涂波 | Pueraria drink |
| CN103602543A (en) * | 2013-10-31 | 2014-02-26 | 蒋黎明 | Method used for preparing wine from radix puerariae residue |
| CN105316206A (en) * | 2015-11-09 | 2016-02-10 | 福建农林大学 | Brewing method of pueraria lobata vinegar |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20170419 |