CN107348063A - A kind of preparation method of health care kudzu root tea - Google Patents
A kind of preparation method of health care kudzu root tea Download PDFInfo
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- CN107348063A CN107348063A CN201710540071.4A CN201710540071A CN107348063A CN 107348063 A CN107348063 A CN 107348063A CN 201710540071 A CN201710540071 A CN 201710540071A CN 107348063 A CN107348063 A CN 107348063A
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- root
- kudzu
- powder
- kudzu vine
- 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 invention discloses a kind of preparation method of health care kudzu root tea, it is characterised in that including following aspect：（1）Slitting, crust is removed, is cut into the 3 4cm strip roots of kudzu vine；（2）Low temperature is baked, and root of kudzu vine bar is dried to moisture 30% 40%；（3）Hot-water soak, soaked in 44 DEG C of waters bath with thermostatic control of temperature 41 DEG C, obtain root of kudzu vine clear liquid and root of kudzu vine insoluble component；（4）Enzymolysis and curing, amylase is added into insoluble component solution, is digested under constant temperature, and carries out cooking aging processing；（5）Probiotics fermention, the probiotics powder agent of curing mixed liquor quality 3% 4% is added, carries out zymotechnique；（6）Dry powder processed, drying, efflorescence processing, is made root of kudzu vine extract powder and kudzu-vine root powder；（7）Kudzu root tea is prepared, and weighs kudzu-vine root powder, root of kudzu vine extract powder, licorice powder etc., after being well mixed, is encapsulated using infusion packet, every bag of 10g.
Description
Technical field
The invention belongs to technical field of agricultural product process, and in particular to a kind of preparation method of health care kudzu root tea.
Background technology
The root of kudzu vine, it is the root tuber of legume Pueraria lobota, it contains abundant starch（Dry root starch-containing 37%）, crude fibre, isoflavones
The composition such as composition Puerarin, Puerarin xyloside, daizeol, daidzin and cupreol, arachidic acid；Moved back with expelling pathogenic factors from muscles and skin
Heat, promoting eruption, promote the production of body fluid to quench thirst, the effect of Shengyang Zhixie, wherein flavone component can increase brain and coronal vascular flow amount, to high blood
Disease people is pressed to improve Brain circlulation, the long-term consumption root of kudzu vine has the function that to reduce blood glucose.Drunk by the way that the root of kudzu vine is made into tea product
With, it is convenient to use, the absorption to nutritional ingredient in the root of kudzu vine can be improved；And traditional root of kudzu vine drying bubble piece, wherein content of starch
Height, drinks that mouthfeel is dry and astringent, and nutritional ingredient is not decomposed after immersion, effective rate of utilization is low.Patent application：
A kind of preparations of kudzu root tea of CN201710025401-, there is provided the preparation method of kudzu root tea, its technical characteristic are：（1）By the root of kudzu vine
Graininess, and the pulp washing in warm water are cut into, through precipitation process；Starch component in the root of kudzu vine is removed, reduces the sensation of dryness of kudzu root tea,
But part starch component in root of kudzu vine particle can only be removed after washing；（2）Immersion, root of kudzu vine particle is placed in root of kudzu vine solution
Soak at room temperature；In the root of kudzu vine solution active ingredient in solution is can absorb containing root of kudzu vine hydrolysis active ingredient, root of kudzu vine particle；But Pueraria lobota
Active ingredient is low in root solution, and root of kudzu vine particle absorbs limited；（3）Dried after drying, kudzu root tea is made；Its processing method is simple,
Practicality, kudzu root tea mouthfeel can be improved；But root of kudzu vine composition is processed without decomposing, it contains the utilization rate of active components such as cellulose
It is low.
The content of the invention
The present invention is directed to the problem of existing：Kudzu root tea mouthfeel, manufactured kudzu root tea after sliced, drying, forms sediment in soak
Powder content is high, and it is dry and astringent, uncomfortable to drink mouthfeel, and active ingredient is few.A kind of preparation of kudzu root tea, it provides the system of kudzu root tea
Preparation Method：Starch removes, and soaking and precipitation removes part starch component in the root of kudzu vine, and root of kudzu vine particle still forms sediment containing certain
Powder, influence the mouthfeel of kudzu root tea；Immersion, its dissolving method is simple, low temperature dissolving, active ingredient meltage in the root of kudzu vine
It is few, cause root of kudzu vine particle to absorb active ingredient after soaking limited；In addition, the root of kudzu vine decomposes without deep processing, it contains cellulose
Etc. nutritional ingredient, it is impossible to which, by soaking method of drink, be absorbed by the body utilization.To solve the above problems, the invention provides one
The preparation method of kind health care kudzu root tea.
The present invention is achieved by the following technical solutions：
A kind of preparation method of health care kudzu root tea, comprises the following steps：
（1）Slitting：After the fresh root of kudzu vine is cleaned using clear water, crust is removed, the 3-4cm strip roots of kudzu vine is cut into, obtains root of kudzu vine bar；
（2）Low temperature is baked：Root of kudzu vine bar is placed in drying baker, and moisture is dried at a temperature of 35 DEG C -39 DEG C in 30%-40%；
（3）Hot-water soak：Root of kudzu vine bar after baking is immersed in water bath with thermostatic control and soaked, after standing 15-20min, is leaked using liquid separation
Bucket, isolates upper clear supernate and insoluble component；Then, then to insoluble component add water, carry out water bath with thermostatic control immersion, divide after standing
Liquid, it upper clear supernate and insoluble component will respectively mix twice, and obtain root of kudzu vine clear liquid and root of kudzu vine insoluble component；Temperature is improved, and molecule is lived
Power is strengthened, dissolubility increase, can increase the solute effect of starch, reduce content of starch in root of kudzu vine bar；
（4）Enzymolysis and curing：Into root of kudzu vine insoluble component according to the quality proportioning 1 with water:6-8 amount adds water, and adds Pueraria lobota
Root insoluble component quality 1%-2% amylase, further remaining starch in root of kudzu vine bar can be decomposed, reduce content of starch,
Increase polysaccharide component simultaneously, be placed in 32 DEG C of -35 DEG C of waters bath with thermostatic control, digest 25-30min；By above-mentioned enzymolysis liquid, at 86 DEG C -90
Boiling 35-40min under the conditions of DEG C, curing mixed liquor is obtained, root of kudzu vine cell, enzyme component inactivation, stopping is exchanged with external substance, can be right
Nutriment is solidified, and promotes root of kudzu vine ingredient breakdown, improves absorption of nutrient ingredients utilization rate；
（5）Probiotics fermention：Curing mixed liquor quality 3%-4% probiotics powder agent is added into curing mixed liquor, pours into fermentation
In tank, probiotics fermention, 23 DEG C -27 DEG C, humidity 54%-57%, time 20-24h of fermentation temperature are carried out；Above-mentioned zymotic fluid is centrifuged
Afterwards, it is filtered, retain fermentation clear liquid, fermentation root of kudzu vine bar；The sugar contained in curing mixed liquor, nutrition is provided for microorganism,
By probiotics fermention, decomposition can be carried out to the root of kudzu vine, macromolecular substances are decomposed into small molecule easily absorbs composition, metabolism production
Raw cellulase, is decomposed to cellulose, improves the utilization rate of cellulose in the root of kudzu vine；
（6）Dry powder processed：Root of kudzu vine clear liquid and fermentation clear liquid are mixed, vacuum dried and micronization processes, obtain root of kudzu vine extract powder；Hair
Ferment root of kudzu vine bar is placed in drying baker after low temperature drying, through micronization processes, obtains kudzu-vine root powder；
（7）Kudzu root tea is prepared：Kudzu-vine root powder, root of kudzu vine extract powder, licorice powder etc. are weighed according to quality, is wherein contained in root of kudzu vine extract powder
The compositions such as abundant flavones, Puerarin, have the function that to improve brain blood circulation, and radix glycyrrhizae, honeysuckle, selfheal have it is clear
The effect of thermal detoxification, cooperate between composition, the effect of improving kudzu root tea；After well mixed, encapsulated using infusion packet, every bag
10g, health care kudzu root tea is made, carries out immersion and drinks.
Step（3）Described water bath with thermostatic control, its temperature are 41 DEG C -44 DEG C, soak time 30-40min.
Step（6）Described vacuum drying, its temperature are 52 DEG C -55 DEG C, drying time 1-2h.
Step（6）Described drying baker, its temperature are 33 DEG C -36 DEG C, time 40-50min.
Step（7）Described health care kudzu root tea, it is respectively configured to sub-prime gauge part and is：
Kudzu-vine root powder 42-46 parts, root of kudzu vine extract powder 9-12 parts, chrysanthemum powder 7-10 parts, licorice powder 4-6 parts, honeysuckle powder 3-4 parts,
Bone skin powder 2-3 parts, selfheal powder 2-3 parts.
The present invention has advantages below compared with prior art：Hot-water soak, root of kudzu vine bar is placed in 41 DEG C of -44 DEG C of waters bath with thermostatic control
It is middle to soak 2 times, temperature and water immersion number are improved, the meltage of starch is added, reduces content of starch in kudzu root tea.Enzymolysis and
Curing, root of kudzu vine water immersion process, it is impossible to leach its starch contained completely, add amylase into root of kudzu vine bar solution, pass through shallow lake
Remaining starch in the root of kudzu vine is resolved into polysaccharide by powder enzyme, while reducing content of starch, adds holoside nutrient composition in the root of kudzu vine
Content；The root of kudzu vine after maturation process, cell, enzyme inactivation, stopping is exchanged with external substance, nutritional ingredient in the root of kudzu vine is played solid
Change acts on, and promotes to hydrolyze the decomposition of class nutriment, improves absorption rate.Probiotics fermention, after enzymolysis and curing, curing
Contain more carbohydrate content in mixed liquor, nutritional ingredient is provided for microbe inoculation breeding, can be to Pueraria lobota by probiotics fermention
Root carries out decomposition, and macromolecular is decomposed into small molecule easily absorbs composition, and cellulase caused by metabolism, can promote Pueraria lobota
Cellulose decomposition in root, improve absorption and utilization to kudzu root nutrient composition.Kudzu root tea is prepared, to remove Pueraria lobota after starch and fermentation
Root powder is major ingredient, increases extract component content, and adds the drug ingedients such as honeysuckle, chrysanthemum, radix glycyrrhizae, improves the work(of kudzu root tea
Imitate performance.
Embodiment
Embodiment 1：
A kind of preparation method of health care kudzu root tea, comprises the following steps：
（1）Slitting：After the fresh root of kudzu vine is cleaned using clear water, crust is removed, the 3-4cm strip roots of kudzu vine is cut into, obtains root of kudzu vine bar；
（2）Low temperature is baked：Root of kudzu vine bar is placed in drying baker, and moisture is dried at a temperature of 37 DEG C in 30%-40%；
（3）Hot-water soak：Root of kudzu vine bar after baking is immersed in water bath with thermostatic control and soaked, after standing 18min, using separatory funnel,
Isolate upper clear supernate and insoluble component；Then, then to insoluble component add water, carry out water bath with thermostatic control immersion, liquid separation after standing will
Upper clear supernate and insoluble component mixing twice, obtain root of kudzu vine clear liquid and root of kudzu vine insoluble component；
（4）Enzymolysis and curing：Into root of kudzu vine insoluble component according to the quality proportioning 1 with water:6.5 amount adds water, and adds Pueraria lobota
The amylase of root insoluble component quality 1.2%, it is placed in 33 DEG C of waters bath with thermostatic control and digests 26min；By above-mentioned enzymolysis liquid, in 87 DEG C of bars
Under part, boiling 37min, curing mixed liquor is obtained；
（5）Probiotics fermention：The probiotics powder agent of curing mixed liquor quality 3.2% is added into curing mixed liquor, pours into fermentation tank
In, carry out probiotics fermention, 24 DEG C of fermentation temperature, humidity 55%, time 21h；After the centrifugation of above-mentioned zymotic fluid, filtering, retain hair
Ferment clear liquid, fermentation root of kudzu vine bar；
（6）Dry powder processed：Root of kudzu vine clear liquid and fermentation clear liquid are mixed, vacuum dried and micronization processes, obtain root of kudzu vine extract powder；Hair
Ferment root of kudzu vine bar is placed in drying baker after low temperature drying, through micronization processes, obtains kudzu-vine root powder；
（7）Kudzu root tea is prepared：Kudzu-vine root powder, root of kudzu vine extract powder, licorice powder etc. are weighed according to quality, after being well mixed, uses immersion
Bag encapsulation, every bag of 10g, is made health care kudzu root tea, carries out immersion and drink.
Step（3）Described water bath with thermostatic control, its temperature are 42 DEG C, soak time 34min.
Step（6）Described vacuum drying, its temperature are 53 DEG C, drying time 1.5h.
Step（6）Described drying baker, its temperature are 34 DEG C, time 44min.
Step（7）Described health care kudzu root tea, it is respectively configured to sub-prime gauge part and is：
43 parts of kudzu-vine root powder, 10 parts of root of kudzu vine extract powder, 8 parts of chrysanthemum powder, 4.6 parts of licorice powder, 3.5 parts of honeysuckle powder, root bark of Chinese wolf-berry powder 2.2
Part, 2.4 parts of selfheal powder.
Embodiment 2：
Compared with embodiment 1, step changes in the following areas the present embodiment 2：
Step（3）Described water bath with thermostatic control, its temperature are 43 DEG C, soak time 38min.
Step（4）Described enzymolysis, its amylase addition are root of kudzu vine insoluble component quality 1.8%, 34 DEG C of hydrolysis temperature,
Time 28min；
Step（4）Described curing, its temperature are 89 DEG C, digestion time 37min.
Step（5）Probiotics fermention, its probiotics powder agent addition are to cure mixed liquor quality 3.8%, fermentation temperature 26
DEG C, humidity 56%, fermentation time 23h.
Step（6）Described vacuum drying, its temperature are 54 DEG C, drying time 1.8h.
Step（6）Described drying baker, its temperature are 35 DEG C, time 48min.
Step（7）Described health care kudzu root tea, it is respectively configured to sub-prime gauge part and is：
45 parts of kudzu-vine root powder, 11 parts of root of kudzu vine extract powder, 9 parts of chrysanthemum powder, 5.5 parts of licorice powder, 3.8 parts of honeysuckle powder, root bark of Chinese wolf-berry powder 2.7
Part, 2.8 parts of selfheal powder.
Contrast 1：
This contrast 1 does not carry out step compared with embodiment 1（3）Hot-water soak, other steps are same as Example 1.
Contrast 2：
This contrast 2 is not walked compared with embodiment 2（4）Middle amylase adds, and other steps are same as Example 2.
Contrast 3：
This contrast 3 does not carry out step compared with embodiment 2（4）Middle boiling, other steps are same as Example 2.
Contrast 4：
This contrast 4 does not carry out step compared with embodiment 1（5）Probiotics fermention, other steps are same as Example 1.
Contrast 5：
This contrast 5 does not carry out step compared with embodiment 2（6）Prepared by middle root of kudzu vine extract powder, other steps are same as Example 2.
Control group：
Hot-water soak, enzymolysis and curing and probiotics hair is not used to being used after root of kudzu vine section, soak at room temperature, drying in control group
Ferment.
To embodiment 1, embodiment 2, contrast 1, contrast 2, contrast 3, contrast 4, contrast 5 and control group experimental program, statistics
Its content of starch, general flavone content, kudzu root tea mouthfeel and millet paste color evaluation.
Kudzu root tea mouthfeel, millet paste color evaluation：Wherein ﹢ ﹢ ﹢ ﹢ ﹢ are fine that preferably, ﹢ ﹢ ﹢ are general to ﹢ ﹢ ﹢ ﹢, and ﹢ ﹢ are poor, ﹢
To be very poor；Each evaluation sample size is 50, and evaluation result is defined by the super evaluation result of sample 2/3.
Experimental data：
| Project | Content of starch % | General flavone content % | Kudzu root tea mouthfeel | Millet paste color |
| Embodiment 1 | 1.51% | 3.16% | ﹢ ﹢ ﹢ ﹢ | ﹢ ﹢ ﹢ ﹢ |
| Embodiment 2 | 1.47% | 2.96% | ﹢ ﹢ ﹢ ﹢ | ﹢ ﹢ ﹢ ﹢ |
| Contrast 1 | 4.18% | 2.68% | ﹢ ﹢ | ﹢ ﹢ |
| Contrast 2 | 5.20% | 3.05% | ﹢ ﹢ | ﹢ ﹢ |
| Contrast 3 | 1.89% | 2.73% | ﹢ ﹢ ﹢ | ﹢ ﹢ ﹢ |
| Contrast 4 | 4.94% | 2.41% | ﹢ ﹢ | ﹢ ﹢ |
| Contrast 5 | 1.63% | 1.64% | ﹢ ﹢ ﹢ | ﹢ ﹢ ﹢ |
| Control group | 12.15% | 0.42% | ﹢ | ﹢ |
Synthesis result：By using hot-water soak and enzyme solution, content of starch 2.67%, 3.73% in kudzu root tea can be reduced, and
Improve the mouthfeel and millet paste quality of colour of kudzu root tea；And probiotics fermention method is used, content of starch in kudzu root tea can be reduced
3.43%, general flavone content improves 0.75%, and improves the mouthfeel and millet paste quality of colour of kudzu root tea；Pass through the system of root of kudzu vine extract powder
Standby and addition, can improve general flavone content 1.32% in kudzu root tea, improve the health nutrient value of kudzu root tea.
Claims (5)
1. a kind of preparation method of health care kudzu root tea, it is characterised in that comprise the following steps：
（1）Slitting：After the fresh root of kudzu vine is cleaned using clear water, crust is removed, the 3-4cm strip roots of kudzu vine is cut into, obtains root of kudzu vine bar；
（2）Low temperature is baked：Root of kudzu vine bar is placed in drying baker, and moisture is dried at a temperature of 35 DEG C -39 DEG C in 30%-40%；
（3）Hot-water soak：Root of kudzu vine bar after baking is immersed in water bath with thermostatic control and soaked, after standing 15-20min, is leaked using liquid separation
Bucket, isolates upper clear supernate and insoluble component；Then, then to insoluble component add water, carry out water bath with thermostatic control immersion, divide after standing
Liquid, it upper clear supernate and insoluble component will respectively mix twice, and obtain root of kudzu vine clear liquid and root of kudzu vine insoluble component；
（4）Enzymolysis and curing：Into root of kudzu vine insoluble component according to the quality proportioning 1 with water:6-8 amount adds water, and adds Pueraria lobota
Root insoluble component quality 1%-2% amylase, is placed in 32 DEG C of -35 DEG C of waters bath with thermostatic control and digests 25-30min；By above-mentioned enzymolysis liquid,
The boiling 35-40min under the conditions of 86 DEG C -90 DEG C, obtains curing mixed liquor；
（5）Probiotics fermention：Curing mixed liquor quality 3%-4% probiotics powder agent is added into curing mixed liquor, pours into fermentation
In tank, probiotics fermention, 23 DEG C -27 DEG C, humidity 54%-57%, time 20-24h of fermentation temperature are carried out；By above-mentioned zymotic fluid from
After the heart, filtering, retain fermentation clear liquid, fermentation root of kudzu vine bar；
（6）Dry powder processed：Root of kudzu vine clear liquid and fermentation clear liquid are mixed, vacuum dried and micronization processes, obtain root of kudzu vine extract powder；Hair
Ferment root of kudzu vine bar is placed in drying baker after low temperature drying, through micronization processes, obtains kudzu-vine root powder；
（7）Kudzu root tea is prepared：Kudzu-vine root powder, root of kudzu vine extract powder, licorice powder are weighed according to quality, after being well mixed, uses infusion packet
Encapsulation, every bag of 10g, health care kudzu root tea is made, carries out immersion and drinks.
2. the preparation method of health care kudzu root tea as claimed in claim 1, it is characterised in that step（3）Described water bath with thermostatic control, its
Temperature is 41 DEG C -44 DEG C, soak time 30-40min.
3. the preparation method of health care kudzu root tea as claimed in claim 1, it is characterised in that step（6）Described vacuum drying, its
Temperature is 52 DEG C -55 DEG C, drying time 1-2h.
4. the preparation method of health care kudzu root tea as claimed in claim 1, it is characterised in that step（6）Described drying baker, its temperature
Spend for 33 DEG C -36 DEG C, time 40-50min.
5. the preparation method of health care kudzu root tea as claimed in claim 1, it is characterised in that step（7）Described health care kudzu root tea,
It is respectively configured to sub-prime gauge part：
Kudzu-vine root powder 42-46 parts, root of kudzu vine extract powder 9-12 parts, chrysanthemum powder 7-10 parts, licorice powder 4-6 parts, honeysuckle powder 3-4 parts,
Bone skin powder 2-3 parts, selfheal powder 2-3 parts.
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| CN201710540071.4A CN107348063A (en) | 2017-07-05 | 2017-07-05 | A kind of preparation method of health care kudzu root tea |
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| CN201710540071.4A CN107348063A (en) | 2017-07-05 | 2017-07-05 | A kind of preparation method of health care kudzu root tea |
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ID=60293280
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Cited By (3)
| 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 |
| CN112493342A (en) * | 2020-11-30 | 2021-03-16 | 湖北省农业科学院农产品加工与核农技术研究所 | Solid-state fermented honey and radix puerariae tea and preparation method thereof |
| CN112690446A (en) * | 2020-12-15 | 2021-04-23 | 云南大学 | Preparation method of fermented radix puerariae tablets |
-
2017
- 2017-07-05 CN CN201710540071.4A patent/CN107348063A/en not_active Withdrawn
Cited By (3)
| 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 |
| CN112493342A (en) * | 2020-11-30 | 2021-03-16 | 湖北省农业科学院农产品加工与核农技术研究所 | Solid-state fermented honey and radix puerariae tea and preparation method thereof |
| CN112690446A (en) * | 2020-12-15 | 2021-04-23 | 云南大学 | Preparation method of fermented radix puerariae tablets |
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