CN110810591A - Kudzu root tea and preparation method thereof - Google Patents

Abstract

The invention relates to a kudzuvine root tea and a preparation method thereof, wherein the preparation method comprises the following steps: s1, washing the kudzu roots clean, beating the kudzu roots to be mashed and tearing the kudzu roots into shredded kudzu roots, wherein the diameter of the shredded kudzu roots is 2-5 mm; s2, kneading the shredded kudzu root, stir-frying for 3-8 min at 95-105 ℃, and fermenting until the shredded kudzu root is orange red; s3, drying the fermented shredded kudzu vine roots until the water content is less than or equal to 5 wt%, and obtaining the kudzu vine root tea. The kudzu root tea prepared by the preparation method is long fibrous and easy to brew, and the tea soup obtained by brewing is clear in color, amber red and soft in taste.

Description

Kudzu root tea and preparation method thereof

Technical Field

The invention relates to the technical field of tea processing, in particular to kudzuvine root tea and a preparation method thereof.

Background

Radix Puerariae is root tuber of Pueraria lobata (Willd.) Ohwi of Pueraria of Leguminosae, has effects of relieving exterior syndrome, clearing away heat, promoting fluid production to quench thirst, and relieving diarrhea, and can improve symptoms of headache, dizziness, tinnitus, etc. of hypertension patients. The kudzuvine root is processed into tea, and has the advantage of convenient carrying and eating.

At present, the kudzu root tea is mostly prepared by slicing or cutting kudzu root into particles, directly drying and bagging the kudzu root tea in the sun, or simply drying and crushing the kudzu root tea after slicing and bagging the kudzu root tea.

Disclosure of Invention

Therefore, the kudzuvine root tea and the preparation method thereof are needed, and the prepared kudzuvine root tea has clear tea soup color, amber red color, smooth mouthfeel and high quality.

A preparation method of kudzuvine root tea comprises the following steps: s1, washing the kudzu roots clean, beating the kudzu roots to be mashed and tearing the kudzu roots into shredded kudzu roots, wherein the diameter of the shredded kudzu roots is 2-5 mm;

s2, kneading the shredded kudzu root, stir-frying for 3-8 min at 95-105 ℃, and fermenting until the shredded kudzu root is orange red;

s3, drying the fermented shredded kudzu vine roots until the water content is less than or equal to 5 wt%, and obtaining the kudzu vine root tea.

The method comprises the steps of beating and tearing the kudzuvine root into kudzuvine root shreds with the diameter of 2-5 mm, facilitating kneading to soften the kudzuvine root shreds and subsequent fermentation and drying, keeping the integrity of kudzuvine root fibers in the kudzuvine root shreds, kneading, stir-frying and fermenting, decomposing starch, bitter taste (such as alkaloid and bitter amino acid) and other substance components (such as flavor substances including aldehydes, alcohols, lipids, organic acid and the like) in the kudzuvine root shreds to obtain the orange-red kudzuvine root shreds, drying until the water content is less than or equal to 5 wt%, and obtaining the kudzuvine root tea easy to brew.

In one embodiment, the temperature of the fermentation in the step S2 is 22 ℃ to 35 ℃, and the time of the fermentation is 8h to 15 h.

In one embodiment, the temperature of the fermentation in the step S2 is 25 ℃ to 30 ℃, and the time of the fermentation is 10h to 12 h.

In one embodiment, the fermentation in step S2 is to place the shredded pueraria lobata in a sealed ceramic container for natural fermentation.

Therefore, the fermentation of the shredded kudzu root is carried out by utilizing a natural fermentation mode, and the fermentation method is simple and has a good fermentation effect.

In one embodiment, the drying temperature in step S3 is 80 ℃ to 100 ℃, and the drying time is 1h to 4 h.

Further, the drying temperature in the step S3 is 95 to 100 ℃, and the drying time is 2 to 3 hours.

In one embodiment, the drying manner in step S3 is stir-frying.

The slightly stir-frying is one of the methods for processing Chinese herbs. Through a large amount of researches, the inventor discovers that the fermented shredded kudzu roots are fried to be dry by mild fire by adopting a traditional Chinese medicine processing method, so that the method not only can effectively prevent the effective components in the shredded kudzu roots from being damaged by high temperature, but also can play a role in correcting the taste and improve the taste of the kudzu root tea.

In one embodiment, in the step S1, after the pueraria lobata is washed clean and before the pueraria lobata is patted to be rotten, the pueraria lobata is cut into sections with the length of 3cm to 6 cm; or

After the kudzu root is beaten to be rotten, the beaten kudzu root is cut into kudzu root sections with the length of 3 cm-6 cm.

Thus, the kudzu vine root shreds with the length of 2 cm-6 cm can be obtained.

In one embodiment, the kudzu root is kudzu root.

The invention also aims to provide the kudzuvine root tea prepared by the method.

Furthermore, the kudzu root tea is in a long whisker shape, and the color of the kudzu root tea is orange red.

The invention has the following beneficial effects:

according to the characteristics of the raw materials of the radix puerariae, through a large amount of researches, the radix puerariae is scattered into fine radix puerariae threads along the growth direction of the radix puerariae fibers through beating, and then the orange-red radix puerariae tea is prepared through kneading, fermentation, stir-frying and other treatments, and is convenient and simple because the long and thin radix puerariae threads are brewed only according to a general brewing method of tea during brewing, and the radix puerariae threads are fermented to decompose partial components which bring bitter taste, so that the taste and nutrient components of the radix puerariae are easily dissolved into tea soup during brewing, and the tea soup obtained by brewing is clear and amber-red in color and smooth in taste; meanwhile, the starch content of the fermented kudzu root slices is reduced, the problems that the conventional kudzu root slices or kudzu root granules are high in starch content and easy to absorb moisture after being dried can be solved, and the storage is convenient.

Drawings

FIG. 1 shows a kudzu root tea prepared in example 1 of the present invention;

fig. 2 is a tea soup infused with pueraria tea prepared in example 1 of the present invention.

Detailed Description

In order that the invention may be more fully understood, a more particular description of the invention will now be rendered by reference to specific embodiments thereof that are illustrated in the appended drawings. This invention may, however, be embodied in many different forms and should not be construed as limited to the embodiments set forth herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete.

Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. The terminology used in the description of the invention herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention. As used herein, the term "and/or" includes any and all combinations of one or more of the associated listed items.

Example 1 preparation of Pueraria lobata tea

1) Selecting fresh kudzu vine root, washing, cutting into kudzu vine root sections with the length of about 5cm, beating, tearing into kudzu vine root shreds along the extension direction of kudzu vine root fibers, wherein the diameter of the kudzu vine root shreds is 2-5 mm.

2) Kneading and softening the shredded kudzu root, heating to 100 +/-3 ℃, stir-frying for 5min, placing in a ceramic basin, covering, and naturally fermenting for 12 hours at normal temperature (25-30 ℃) to obtain the shredded kudzu root with orange red color.

3) And (3) frying the fermented shredded radix puerariae at 95-100 ℃ with slow fire for 2-3 h to obtain the radix puerariae tea shown in figure 1.

Detecting the water content of the kudzuvine root tea to be 2 wt%, and sealing and packaging.

Example 2 preparation of Pueraria lobata tea

1) Selecting fresh kudzu vine root, washing, cutting into kudzu vine root sections with the length of about 5cm, beating, tearing into kudzu vine root shreds along the extension direction of kudzu vine root fibers, wherein the diameter of the kudzu vine root shreds is 2-5 mm.

2) Kneading and softening the shredded kudzu root, heating to 100 +/-3 ℃, stir-frying for 8min, placing in a ceramic basin, covering, and naturally fermenting for 15 hours at normal temperature (22-25 ℃) to obtain the shredded kudzu root with orange red color.

3) And (4) frying the fermented shredded radix puerariae at 80-90 ℃ with slow fire for 3-4 h to obtain the radix puerariae tea.

Detecting the water content of the kudzuvine root tea to be 3.5 wt%, and sealing and packaging.

Example 3 preparation of Pueraria lobata tea

1) Selecting fresh kudzu root, washing, beating, cutting into sections with the length of about 5cm, tearing into kudzu root shreds along the extension direction of kudzu root fibers, wherein the diameters of the kudzu root shreds are 2-5 mm.

2) Kneading and softening the kudzu root shreds, heating to 100 +/-3 ℃, stir-frying for 3min, placing in a ceramic basin, covering, and naturally fermenting for 10 hours at normal temperature (28-35 ℃) to obtain the orange-red kudzu root shreds.

3) And (3) frying the fermented shredded radix puerariae at 95-100 ℃ with slow fire for 2-3 h to obtain the radix puerariae tea.

Detecting the water content of the kudzuvine root tea to be 1 wt%, and sealing and packaging.

Comparative example 1

1) Selecting fresh kudzu vine root, washing, cutting into kudzu vine root sections with the length of about 5cm, beating, tearing into kudzu vine root shreds along the extension direction of kudzu vine root fibers, wherein the diameter of the kudzu vine root shreds is 2-5 mm.

2) Kneading and softening the shredded radix Puerariae, heating to 100 + -3 deg.C, and parching for 5 min.

3) And (4) frying the kudzu root shreds at the temperature of 95-100 ℃ with slow fire for 2-3 h to obtain the kudzu root tea.

Detecting the water content of the kudzuvine root tea to be 6 wt%, and sealing and packaging.

Comparative example 2

1) Selecting fresh kudzu root, washing, and cutting into kudzu root slices with the thickness of 2-5 mm.

2) Heating the kudzu root slices to 100 +/-3 ℃, stir-frying for 5min, placing in a ceramic pot, covering, and naturally fermenting at normal temperature (25-30 ℃) for 12 hours to obtain the kudzu root slices.

3) And (4) frying the fermented radix puerariae slices to be dry (the frying time is 2-3 h) at the temperature of 95-100 ℃ with slow fire to obtain the radix puerariae tea.

Detecting that the water content of the kudzuvine root tea is 3.5 wt%, and sealing and packaging the kudzuvine root tea, wherein the color of the kudzuvine root tea is amber red.

Comparative example 3

Comparative example 3 is substantially the same as example 1 except that the fermentation time was 5 hours.

Sensory evaluation is carried out on the kudzu root tea obtained in the examples 1-3 and the comparative examples 1-3, wherein the tea-water ratio is 1: 40, the soaking time is 6 minutes, the tea soup after soaking the kudzuvine root tea in the example 1 is shown in figure 2, the tea soups in the examples 2 to 3 are the same as the tea soup in the example 1, and the specific evaluation results are shown in the following table 1.

TABLE 1 evaluation results of Pueraria The officers obtained in examples 1 to 3 and comparative examples 1 to 3

As can be seen from Table 1, the kudzu root tea obtained in the embodiments 1-3 of the present invention has orange red and bright soup color, soft taste, and significantly better quality than the comparative example. The kudzu vine root tea obtained in the embodiments 1-3 of the invention is directly packaged by a plastic package bag (not vacuum-packaged), does not mildew after being placed for 6 years, and is still fragile and broken; the kudzuvine root tea obtained in the comparative example 2 is easy to get damp, and is packaged and placed as in the examples 1-3, and brown mildew occurs in about 10 months.

The technical features of the embodiments described above may be arbitrarily combined, and for the sake of brevity, all possible combinations of the technical features in the embodiments described above are not described, but should be considered as being within the scope of the present specification as long as there is no contradiction between the combinations of the technical features.

The above-mentioned embodiments only express several embodiments of the present invention, and the description thereof is more specific and detailed, but not construed as limiting the scope of the invention. It should be noted that, for a person skilled in the art, several variations and modifications can be made without departing from the inventive concept, which falls within the scope of the present invention. Therefore, the protection scope of the present patent shall be subject to the appended claims.

Claims (10)

1. The preparation method of the kudzuvine root tea is characterized by comprising the following steps:

s1, washing the kudzu roots clean, beating the kudzu roots to be mashed and tearing the kudzu roots into shredded kudzu roots, wherein the diameter of the shredded kudzu roots is 2-5 mm;

s2, kneading the shredded kudzu root, stir-frying for 3-8 min at 95-105 ℃, and fermenting until the shredded kudzu root is orange red;

s3, drying the fermented shredded kudzu vine roots until the water content is less than or equal to 5 wt%, and obtaining the kudzu vine root tea.

2. The method according to claim 1, wherein the fermentation temperature in step S2 is 22-35 ℃, and the fermentation time is 8-15 h.

3. The method according to claim 2, wherein the temperature of the fermentation in step S2 is 25 ℃ to 30 ℃ and the time of the fermentation is 10h to 12 h.

4. The preparation method according to claim 2, wherein the fermentation in the step S2 is a natural fermentation of the shredded pueraria lobata in a sealed ceramic container.

5. The method according to claim 1, wherein the drying in step S3 is performed at a temperature of 80 ℃ to 100 ℃ for a time of 1h to 4 h.

6. The method according to claim 5, wherein the drying temperature in step S3 is 95-100 ℃, and the drying time is 2-3 h.

7. The method as claimed in claim 1, wherein the drying in step S3 is carried out in a micro-frying manner.

8. The method as claimed in claim 1, wherein in step S1, the kudzu root is cut into segments of 3-6 cm long before being washed clean and mashed; or

After the kudzu root is beaten to be rotten, the beaten kudzu root is cut into kudzu root sections with the length of 3 cm-6 cm.

9. The method according to any one of claims 1 to 8, wherein the kudzu root is Pueraria mirifica.

10. A kudzu root tea prepared by the preparation method according to any one of claims 1 to 9.

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