CN107047897A - A kind of kudzu root tea and preparation method thereof - Google Patents
A kind of kudzu root tea and preparation method thereof Download PDFInfo
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- CN107047897A CN107047897A CN201710481342.3A CN201710481342A CN107047897A CN 107047897 A CN107047897 A CN 107047897A CN 201710481342 A CN201710481342 A CN 201710481342A CN 107047897 A CN107047897 A CN 107047897A
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- root
- kudzu vine
- kudzu
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- vine
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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 provides a kind of preparation method of kudzu root tea, comprises the following steps：（1）Fermentation：The root of kudzu vine and frosted mulberry leaf are mixed, fermented 10 25 days at 9 25 DEG C；（2）Physical treatment：The root of kudzu vine and frosted mulberry leaf are separated, is removed the peel after root of kudzu vine cleaning, is washed with water 3 times, is then cut into the block root of kudzu vine；（3）Parch：The 20min of parch 8 at 80 150 DEG C；（4）Bake：The block root of kudzu vine is dried to moisture at 60 80 DEG C and is less than 12%；（5）Post processing：By after the root of kudzu vine of baking is cooled to room temperature, sterilize, packaging, you can.The present invention also provides the kudzu root tea prepared using this method.The kudzu root tea prepared, has been effectively retained after the nutritional ingredient in the raw material root of kudzu vine, tea-making, golden yellow color, taste and sweet mouthfeel, the leaching rate of nutritional ingredient is high, can give full play to the nutritive value of the root of kudzu vine, have effects that hypoglycemic, lowering blood pressure and blood fat, anti-aging, strengthen immunity.
Description
Technical field
The invention belongs to food technology field, and in particular to a kind of kudzu root tea and preparation method thereof.
Background technology
The root of kudzu vine, is perennial legume, and nutritious, main component is starch, in addition also containing abundant flavonoids
Compound, daidzein, Puerarin, amino acid, vitamin C etc., can be used as medicine, and the mountain of medicine-food two-purpose is regarded as by the Ministry of Public Health
Ground plant.The root of kudzu vine, brings down a fever with inducing diaphoresis, promotes the production of body fluid to quench thirst, the effect of antidiarrheal, can be effectively improved blood circulation, hypotensive, drop blood
Fat, hypoglycemic, suppression arrhythmia cordis, widely should can be had been obtained for anti-oxidant in field of medicaments and field of food
With.
At present, the application of the root of kudzu vine mainly has three aspects, and one is used as medicine as medicinal material；Two be edible as vegetables；Three are
Tea is fabricated to drink for people.The fresh root of kudzu vine is difficult to preserve, and can typically be processed into dried product to use, traditional processing method,
After typically just the root of kudzu vine is cut into slices, directly dry or dry, or by simple drying and dried after section, then soaked drink
With, not only mouthfeel is astringent for the root of kudzu vine prepared by this method, and the nutrient component damages of the root of kudzu vine are serious, brew into after tea effectively into
The leaching rate divided is low, and its nutrient component damages is serious, nutritive value reduction.
The content of the invention
For the defect of prior art, the present invention provides a kind of kudzu root tea and preparation method thereof, leads to before root of kudzu vine processing
Cross and the root of kudzu vine is fermented with frosted mulberry leaf, this method can be effectively retained the nutritional ingredient of the root of kudzu vine, and there is provided its nutritional utilization value.
A kind of preparation method of kudzu root tea, comprises the following steps：
（1）Fermentation：The root of kudzu vine and frosted mulberry leaf are mixed, fermented 10-25 days at 9-25 DEG C；
（2）Physical treatment：The root of kudzu vine and frosted mulberry leaf are separated, is removed the peel after root of kudzu vine cleaning, is washed with water 3 times, is then cut into block Pueraria lobota
Root；
（3）Parch：The parch 8-20min at 80-150 DEG C；
（4）Bake：The block root of kudzu vine is dried to moisture at 60-90 DEG C and is less than 12%；
（5）Post processing：By after the root of kudzu vine of baking is cooled to room temperature, sterilize, packaging, you can.
Step（1）In, the mass ratio of the root of kudzu vine and frosted mulberry leaf is 1：（1-2）.
Step（1）In, the condition of fermentation is to be fermented 20 days at 20 DEG C.
Step（1）In, excavation time of the root of kudzu vine is September part between March next year.
Step（1）In, the excavation time of the root of kudzu vine is December.
Step（1）In, the root of kudzu vine is limited to more than 3 years in year.
Step（2）In, the width for being cut into the block root of kudzu vine is 6-8mm.
Step（3）Middle parch uses green-keeping machine parch.
Step（5）Described in the root of kudzu vine be cooled to room temperature, need to through crushing, the root of kudzu vine crush after cross 300 mesh sieves.
A kind of kudzu root tea, is prepared using the above method.
Advantages of the present invention：
Then the root of kudzu vine after fermentation is carried out stripping and slicing, parch, baking by the present invention by that the root of kudzu vine and frosted mulberry leaf will be carried out into mixed fermentation
The processing such as system, the kudzu root tea prepared has been effectively retained the nutritional ingredient in the raw material root of kudzu vine, its total isoflavone, Puerarin, big
The loss of the nutritional ingredients such as beans aglycon is few, and the leaching rate of nutritional ingredient is high, can give full play to kudzu root nutrient value, with drop blood
Sugar, lowering blood pressure and blood fat, anti-aging, effect of strengthen immunity, kudzu root tea golden yellow color, the taste and sweet mouthfeel prepared.
Embodiment
Embodiment 1
1. a kind of kudzu root tea, its preparation method comprises the following steps：
（1）Fermentation：By the root of kudzu vine and frosted mulberry leaf according to mass ratio 1:1 mixing, ferments 25 days at 9 DEG C, wherein, the root of kudzu vine is 9
Month excavation, the root of kudzu vine year is limited to 3 years；
（2）Physical treatment：The root of kudzu vine and frosted mulberry leaf are sieved, after separation, the root of kudzu vine is cleaned with giant, by root of kudzu vine surface
Soil is rinsed well, then removes the peel the root of kudzu vine, after peeling, is washed respectively with water 3 times, is then cut into the bulk that width is 6-8mm
The root of kudzu vine；
（3）Parch：Green-keeping machine parch 20min is used at 80 DEG C；
（4）Bake：After parch, it is 11% to dry the block root of kudzu vine to moisture at 60 DEG C；
（5）Post processing：By after the root of kudzu vine of baking is cooled to room temperature, sterilize, packaging obtains a kind of kudzu root tea.
Embodiment 2
1. a kind of kudzu root tea, its preparation method comprises the following steps：
（1）Fermentation：By the root of kudzu vine and frosted mulberry leaf according to mass ratio 1:2 mixing, ferment 10 days at 25 DEG C, wherein, the root of kudzu vine is 3
Month excavation, the root of kudzu vine year is limited to 5 years；
（2）Physical treatment：The root of kudzu vine and frosted mulberry leaf are sieved, after separation, the root of kudzu vine is cleaned with giant, by root of kudzu vine surface
Soil is rinsed well, then removes the peel the root of kudzu vine, after peeling, is washed respectively with water 3 times, is then cut into the bulk that width is 6-8mm
The root of kudzu vine；
（3）Parch：Green-keeping machine parch 15min is used at 100 DEG C；
（4）Bake：After parch, it is 10% to dry the block root of kudzu vine to moisture at 90 DEG C；
（5）Post processing：By after the root of kudzu vine of baking is cooled to room temperature, sterilize, packaging obtains a kind of kudzu root tea.
Embodiment 3
1. a kind of kudzu root tea, its preparation method comprises the following steps：
（1）Fermentation：By the root of kudzu vine and frosted mulberry leaf according to mass ratio 1:1.5 mixing, ferment 20 days at 20 DEG C, wherein, the root of kudzu vine
It is excavation in December, the root of kudzu vine year is limited to 7 years；
（2）Physical treatment：The root of kudzu vine and frosted mulberry leaf are sieved, after separation, the root of kudzu vine is cleaned with giant, by root of kudzu vine surface
Soil is rinsed well, then removes the peel the root of kudzu vine, after peeling, is washed respectively with water 3 times, is then cut into the bulk that width is 6-8mm
The root of kudzu vine；
（3）Parch：Green-keeping machine parch 8min is used at 150 DEG C；
（4）Bake：After parch, it is 11% to dry the block root of kudzu vine to moisture at 80 DEG C；
（5）Post processing：By after the root of kudzu vine of baking is cooled to room temperature, sterilize, packaging obtains a kind of kudzu root tea.
Embodiment 4（It is in powder, other be the same as Examples 3 that the root of kudzu vine, which is baked and crushed after cooling,）
1. a kind of kudzu root tea, its preparation method comprises the following steps：
（1）Fermentation：By the root of kudzu vine and frosted mulberry leaf according to mass ratio 1:1.5 mixing, ferment 20 days at 20 DEG C, wherein, the root of kudzu vine
It is excavation in December, the root of kudzu vine year is limited to 7 years；
（2）Physical treatment：The root of kudzu vine and frosted mulberry leaf are sieved, after separation, the root of kudzu vine is cleaned with giant, by root of kudzu vine surface
Soil is rinsed well, then removes the peel the root of kudzu vine, after peeling, is washed respectively with water 3 times, is then cut into the bulk that width is 6-8mm
The root of kudzu vine；
（3）Parch：Green-keeping machine parch 8min is used at 150 DEG C；
（4）Bake：After parch, it is 11% to dry the block root of kudzu vine to moisture at 80 DEG C；
（5）Post processing：By after the root of kudzu vine of baking is cooled to room temperature, crush, 300 mesh sieves are crossed after crushing, sterilize, packaging, i.e.,
Obtain a kind of kudzu root tea.
Comparative example 1（The root of kudzu vine is without everfermentation, other be the same as Examples 3）
1. a kind of kudzu root tea, its preparation method comprises the following steps：
（1）Physical treatment：The root of kudzu vine is cleaned with giant, the soil on root of kudzu vine surface is rinsed well, then the root of kudzu vine is removed the peel, gone
Pi Hou, is washed 3 times respectively with water, is then cut into the block root of kudzu vine that width is 6-8mm, wherein, the root of kudzu vine is excavation in December
, the root of kudzu vine year is limited to 7 years；
（2）Parch：Green-keeping machine parch 8min is used at 150 DEG C；
（3）Bake：After parch, it is 11% to dry the block root of kudzu vine to moisture at 80 DEG C；
（4）Post processing：By after the root of kudzu vine of baking is cooled to room temperature, sterilize, packaging obtains a kind of kudzu root tea.
Comparative example 2（The root of kudzu vine uses the identical fermentation condition of be the same as Example 3, but does not have frosted mulberry leaf during fermentation）
1. a kind of kudzu root tea, its preparation method comprises the following steps：
（1）Fermentation：The root of kudzu vine is fermented 20 days at 20 DEG C, wherein, the root of kudzu vine is excavation in December, and the root of kudzu vine year is limited to 7 years；
（2）Physical treatment：The root of kudzu vine is cleaned into the root of kudzu vine with giant, the soil on root of kudzu vine surface is rinsed well, then by the root of kudzu vine
Peeling, after peeling, is washed 3 times respectively with water, is then cut into the block root of kudzu vine that width is 6-8mm；
（3）Parch：Green-keeping machine parch 8min is used at 150 DEG C；
（4）Bake：After parch, it is 11% to dry the block root of kudzu vine to moisture at 80 DEG C；
（5）Post processing：By after the root of kudzu vine of baking is cooled to room temperature, sterilize, packaging obtains a kind of kudzu root tea.
Comparative example 3（Directly dried after root of kudzu vine stripping and slicing）
1. a kind of kudzu root tea, its preparation method comprises the following steps：
（1）Physical treatment：The root of kudzu vine is cleaned with giant, the soil on root of kudzu vine surface is rinsed well, then the root of kudzu vine is removed the peel, gone
Pi Hou, is washed 3 times respectively with water, is then cut into the block root of kudzu vine that width is 6-8mm, wherein, the root of kudzu vine is excavation in December
, the root of kudzu vine year is limited to 7 years；
（2）Dry：It is 11% that the block root of kudzu vine, which is dried to moisture,；
（4）Post processing：By after the root of kudzu vine of drying is cooled to room temperature, sterilize, packaging obtains a kind of kudzu root tea.
One, excavated using December, be limited to the root of kudzu vine of 7 years year as reference, the root of kudzu vine in the kudzu root tea that the measurement present invention is provided
Nutrient composition content, the results are shown in Table 1.
The measure of nutritional ingredient in the root of kudzu vine of table 1（Per the over dry content of the 100g roots of kudzu vine）
Meanwhile, kudzu root tea prepared by Example 1-4 and comparative example 1-3,100g respectively, respectively with 100 DEG C of 200mL boiling water
Kudzu root tea is brewed, the content of each nutritional ingredient in the millet paste of immersion is determined, is not brewed as reference, the results are shown in Table using the raw material root of kudzu vine
2。
The content of the root of kudzu vine of table 2 nutritional ingredient in millet paste when boiling water is brewed（Per the over dry content of the 100g roots of kudzu vine）
As shown in Table 1, what nutriment was obtained in the kudzu root tea that the present invention is provided, kudzu root tea is effectively maintained, nutriment
Loss is considerably less, and in comparative example 1,2,3, by frying after the root of kudzu vine is using conventional frying and drying, or independent fermentation
After drying, or when drying, its nutritional ingredient is largely lost in；As shown in Table 2, when the root of kudzu vine is after 100 DEG C of boiling water is brewed,
The leaching rate for the root of kudzu vine its nutritional ingredient that the present invention is provided is high, is easily absorbed by the body；When being made powdered, its leaching rate is more
It is excellent.And in comparative example 1,2,3, the leaching rate of nutriment is low, the nutritive value utilization rate of the root of kudzu vine is low.
As can be seen here, dried product is made when the tea-drinking used time when the root of kudzu vine is directly dried or dried, the nutriment of the root of kudzu vine is big
Amount is lost in, and it is soaked after tea, and the leaching rate of nutritional ingredient is low, it is difficult to effectively absorbed by people, and nutritive value utilization rate is low.
By tasting, the kudzu root tea for preparing of the present invention brews that rear mouthfeel is dense, sweetness, and color and luster golden light is bright, and comparative example
1st, 2,3 brew after, millet paste mouthfeel is astringent, and color and luster is muddy.
Claims (9)
1. a kind of preparation method of kudzu root tea, it is characterised in that：Comprise the following steps：
（1）Fermentation：The root of kudzu vine and frosted mulberry leaf are mixed, fermented 10-25 days at 9-25 DEG C；
（2）Physical treatment：The root of kudzu vine and frosted mulberry leaf are separated, is removed the peel after root of kudzu vine cleaning, is washed with water 3 times, is then cut into block Pueraria lobota
Root；
（3）Parch：The parch 8-20min at 80-150 DEG C；
（4）Bake：The block root of kudzu vine is dried to moisture at 60-80 DEG C and is less than 12%；
（5）Post processing：By after the root of kudzu vine of baking is cooled to room temperature, sterilize, packaging, you can.
2. the preparation method of kudzu root tea according to claim 1, it is characterised in that：The mass ratio of the root of kudzu vine and frosted mulberry leaf is
1：（1-2）.
3. the preparation method of kudzu root tea according to claim 1, it is characterised in that：Step（1）The condition of middle fermentation is 20
Fermented 20 days at DEG C.
4. the preparation method of kudzu root tea according to claim 1, it is characterised in that：The excavation time of the root of kudzu vine is September part
To between March next year.
5. the preparation method of kudzu root tea according to claim 1, it is characterised in that：The excavation time of the root of kudzu vine is December
Part.
6. the preparation method of kudzu root tea according to claim 1, it is characterised in that：Step（2）In be cut into the width of the block root of kudzu vine
Spend for 6-8mm.
7. the preparation method of kudzu root tea according to claim 1, it is characterised in that：Step（3）Middle parch is dried using green-keeping machine
Fry.
8. the preparation method of kudzu root tea according to claim 1, it is characterised in that：Step（5）Described in the root of kudzu vine be cooled to room
Temperature, need to be by crushing, and the root of kudzu vine crosses 300 mesh sieves after crushing.
9. a kind of kudzu root tea, it is characterised in that：It is to be prepared using any one preparation method described in the claims 1-8
's.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110810591A (en) * | 2019-12-06 | 2020-02-21 | 怀化职业技术学院 | Kudzu root tea and preparation method thereof |
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| CN106689597A (en) * | 2017-01-13 | 2017-05-24 | 湖北本草能量茶业有限公司 | Preparation method of pine needle and radix pueraiae health tea and pine needle and radix pueraiae health tea |
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2017
- 2017-06-22 CN CN201710481342.3A patent/CN107047897A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102805175A (en) * | 2012-07-27 | 2012-12-05 | 湖北智慧果林业科技有限公司 | Kudzuvine fiber fermented tea and preparation process thereof |
| CN102763750A (en) * | 2012-08-11 | 2012-11-07 | 刘海燕 | Making method of kudzuvine root date tea |
| CN104431077A (en) * | 2014-12-02 | 2015-03-25 | 都匀市匀城春茶叶有限公司 | Blood pressure reducing health tea composition |
| CN105462751A (en) * | 2015-12-22 | 2016-04-06 | 合肥市包河区大圩花果园武鸡繁育场 | Radix puerariae and mulberry leaf antihypertensive rice wine and preparation method thereof |
| CN106689597A (en) * | 2017-01-13 | 2017-05-24 | 湖北本草能量茶业有限公司 | Preparation method of pine needle and radix pueraiae health tea and pine needle and radix pueraiae health tea |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN110810591A (en) * | 2019-12-06 | 2020-02-21 | 怀化职业技术学院 | Kudzu root tea and preparation method thereof |
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