CN1711882A - Radix puerariae chewing gum and production thereof - Google Patents
Radix puerariae chewing gum and production thereof Download PDFInfo
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- CN1711882A CN1711882A CN 200410023349 CN200410023349A CN1711882A CN 1711882 A CN1711882 A CN 1711882A CN 200410023349 CN200410023349 CN 200410023349 CN 200410023349 A CN200410023349 A CN 200410023349A CN 1711882 A CN1711882 A CN 1711882A
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- pueraria lobota
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Abstract
A chewing gum is prepared from fresh pueraria root through washing, peeling, slicing, immersing in the cold aqueous solution of sodium chloride, drying, immersing in the aqueous solution of sweetening agent, drying and packing. Its advantages are health-care function and no environmental pollution.
Description
Technical field:
The present invention relates to a kind of chewing gum, specifically a kind of pure natural plant chewing gum that does not contain chemical glue nurse base.
Background technology:
Pueraria lobota belongs to the perennial liana of pulse family class, and the whole body of Pueraria lobota can be rated as Chinese rarity, and its root, stem, leaf, flower, fruit have very high value at aspects such as industrial and agricultural production, medical science.Especially Radix Puerariae is nutritious value, and medical value is arranged again, real function of dominant green health care food.There is data to show, contains starch and the necessary aminoacid of human body of 20-25% in the fresh Radix Puerariae.At present, existing both at home and abroad producer utilizes Radix Puerariae to carry out elementary processing and deep processing, and the preliminary working product is general many as medicinal, and deep processed product is that the active ingredient conduct of extracting in the Radix Puerariae is edible and medicinal.
Summary of the invention:
The purpose of this invention is to provide a kind of pure natural plant chewing gum that does not contain chemical glue nurse base, i.e. Radix Puerariae chewing gum and manufacture method thereof.
The present invention adopts following technical scheme to realize its goal of the invention: Pueraria lobota, can be divided into Pachyrhizua angulatus and medicine Pueraria lobota according to the content of starch in fibrosis and the Radix Puerariae, and the former cutting is to be main as edible with starch; The latter's cutting is that extraction functionality active ingredient conduct is edible and medicinal from Radix Puerariae.Because latter's tenacity of fibre is good, is rich in the necessary multiple active substance of human body again.Meet conditions such as the peculiar edibility of production and processing plant chewing gum, chewable.A kind of Radix Puerariae processes for producing chewing gums, it comprises base-dipping-drying-packed products step:
A: described base is that fresh Radix Puerariae is cleaned, and the epidermis of shooting off is cut into lamellar, makes the Pueraria lobota base, cuts edge and put into 0.5 ‰ calcium chloride cold water solution in the limit, soaks and drags in 50-120 minute with clear water rinsing 2-3 time, and being dried to residual moisture content is 5-7%;
B: described dipping is for making dosing, and clear water is boiled, when treating that water temperature is reduced to 50-60 ℃, by weight, the ratio in 0.8-5% adds sweeting agent, the abundant dissolving in the input Pueraria lobota base of back, Pueraria lobota base and dosing ratio are 1: 1.3-1.4 is evenly distributed the active ingredient in the dosing in the Pueraria lobota base;
C: described drying is 10-30% for the Pueraria lobota base is dried to water content.
The present invention soaks behind base and drying for removing bitter taste better, and described immersion was soaked 2-5 hour for selected Pueraria lobota base being put into clear water, changed water rinse once every one hour, and continuous rinsing is 2-3 time during end; Described drying is 7-10% for the Pueraria lobota base is dried to water content.
The present invention is for strengthening mouthfeel, prolong taste, carry out double-steeping and drying after drying, described double-steeping is for making dosing, and clear water is boiled, when treating that water temperature is reduced to 50-60 ℃, by weight, in the ratio adding sweeting agent of 10-20%, 0.5-5% adds flavorant, ratio in Pueraria lobota base and dosing 1: 0.7-0.9 is mixed thoroughly, is all adsorbed by the Pueraria lobota base until dosing; Described drying is 10-30% for the Pueraria lobota base is dried to water content.
The Radix Puerariae chewing gum that the present invention makes as stated above, its Radix Puerariae chewing gum is a lamellar, it is made after by base-dipping-drying.
Because adopt technique scheme, the present invention has realized goal of the invention preferably, this product and manufacture method are pollution-free, nuisanceless, are functional green health care food, relatively are useful and harmless with chewing Semen Arecae and chewing gum; The market potential of this product is big in addition, and the consumer group men and women, old and young that suit are the products that DEVELOPMENT PROSPECT is arranged greatly.
The specific embodiment:
Embodiment 1:
A kind of Radix Puerariae processes for producing chewing gums, it comprises base-dipping-drying-packed products step:
A: described base is that fresh Radix Puerariae is cleaned, and the epidermis of shooting off is cut into the lamellar that is about 5cm, wide about 2cm, thick about 1cm, make the Pueraria lobota base, cutting edge and put into 0.5 ‰ calcium chloride cold water solution in the limit, soaks and dragged in 120 minutes with clear water rinsing 2-3 time, and being dried to residual moisture content is 5-7%, present embodiment is 5%, adopt the sun to dry or dry, warm wind during furnace drying method adopts, two bakings two are dried in the air, just the baking temperature is 50-60 ℃, and drying by the fire temperature again is 40-50 ℃;
B: described dipping is for making dosing, clear water is boiled, when treating that water temperature is reduced to 50-60 ℃, by weight, ratio in 0.8-5% adds sweeting agent, present embodiment adds 50 times of protein sugar of 5%, fully drop in the Pueraria lobota base dissolving back, Pueraria lobota base and dosing ratio are 1: 1.4, dip time is 24 hours, beginning turns once (preferably adopting continuous the turning of machinery rolling when producing greatly) every about 1 hour in 3-4 hour, turned once every 3-4 hour later on, and the active ingredient in the dosing is evenly distributed in the Pueraria lobota base;
C: described drying is 30% for the Pueraria lobota base is dried to water content, and it is 30% that furnace drying method adopts the baking of low temperature (40-50 ℃) hot blast to remove excessive moisture, finished product water content, and ordinary packing and vacuum-packed warehouse-in are adopted in the Pueraria lobota base selection classification that baking is good.
According to the Radix Puerariae chewing gum that said method is made, its Radix Puerariae chewing gum is a lamellar, and it is made after by base-dipping-drying.
Embodiment 2:
When base, the Pueraria lobota base is dried to 7% of water content; When dipping, add 0.8% aspartame, Pueraria lobota base and dosing ratio are 1: 1.3, the Pueraria lobota base is dried to 10% of water content, and is surplus with embodiment 1.
Embodiment 3:
For removing bitter taste better, behind base, to soak and drying, described immersion was soaked 4 hours for selected Pueraria lobota base being put into clear water, changed water rinse once every one hour, and continuous rinsing is 2-3 time during end; Described drying is 7% for the Pueraria lobota base is dried to water content, adopts hot blast, and two bakings two are dried in the air, and bake out temperature is grasped at 70-80 ℃ for the first time, and bake out temperature is grasped at 50-60 ℃ for the second time, and the time of airing midway fully is cooled to suitable with the Pueraria lobota base; During dipping, add 50 times of protein sugar of 3%, 0.4% aspartame, Pueraria lobota base and dosing ratio are 1: 1.4, and be surplus with embodiment 1.
Embodiment 4:
For strengthening mouthfeel, prolong taste, behind impregnation drying, carry out double-steeping and drying, described double-steeping is for making dosing, clear water is boiled, when treating that water temperature is reduced to 50-60 ℃, by weight, ratio in 10-20% adds sweeting agent, and present embodiment adds 1% aspartame, 9% sucrose; 0.5-5% adds flavorant, present embodiment adds 0.5% fruit oil, fully after the dissolving, mix thoroughly in Pueraria lobota base and 1: 0.7 ratio of dosing, dip time 12 hours, begin to turn once every 1 hour in 4 hours, turned once every 2-3 hour later on and all adsorbed by the Pueraria lobota base until dosing; Described drying is 20% for the Pueraria lobota base is dried to water content, and is big as overcast and rainy air humidity, and it is 20% that excessive moisture, finished product water content are removed in the baking of the low temperature that should assist (40-50 ℃) hot blast, surplus with embodiment 1.
Embodiment 5:
For removing bitter taste better, behind base, to soak and drying, described immersion was soaked 4 hours for selected Pueraria lobota base being put into clear water, changed water rinse once every one hour, and continuous rinsing is 2-3 time during end; Described drying is 7% for the Pueraria lobota base is dried to water content, adopts hot blast, and two bakings two are dried in the air, and bake out temperature is grasped at 70-80 ℃ for the first time, and bake out temperature is grasped at 50-60 ℃ for the second time, and the time of airing midway fully is cooled to a surname with the Pueraria lobota base; For strengthening mouthfeel, prolong taste, behind impregnation drying, carry out double-steeping and drying, described double-steeping is for making dosing, clear water is boiled, when treating that water temperature is reduced to 50-60 ℃, by weight, ratio in 10-20% adds sweeting agent, and present embodiment adds 1.0% aspartame, 19% sucrose; 0.5-5% adds flavorant, present embodiment adds 0.4% fruit oil, 3.8% milk XIANGFEN, 0.8% Mentholum, and (Mentholum need be with 70% dissolve with ethanol, the ratio of dissolve with ethanol Mentholum is 3: 1), fully after the dissolving, mix thoroughly in Pueraria lobota base and 1: 0.9 ratio of dosing, dip time 12 hours begins to turn once every 1 hour in 4 hours, turns once every 2-3 hour later on and is all adsorbed by the Pueraria lobota base until dosing; Described drying is 30% for the Pueraria lobota base is dried to water content, and is big as overcast and rainy air humidity, and it is 30% that excessive moisture, finished product water content are removed in the baking of the low temperature that should assist (40-50 ℃) hot blast, surplus with embodiment 1.
Claims (4)
1, a kind of Radix Puerariae processes for producing chewing gums is characterized in that it comprises base-dipping-drying-packed products step:
A: described base is that fresh Radix Puerariae is cleaned, and the epidermis of shooting off is cut into lamellar, makes the Pueraria lobota base, cuts edge and put into 0.5 ‰ calcium chloride cold water solution in the limit, soaks and drags in 50-120 minute with clear water rinsing 2-3 time, and being dried to residual moisture content is 5-7%;
B: described dipping is for making dosing, and clear water is boiled, when treating that water temperature is reduced to 50-60 ℃, by weight, the ratio in 0.8-5% adds sweeting agent, the abundant dissolving in the input Pueraria lobota base of back, Pueraria lobota base and dosing ratio are 1: 1.3-1.4 is evenly distributed the active ingredient in the dosing in the Pueraria lobota base;
C: described drying is 10-30% for the Pueraria lobota base is dried to water content.
2, Radix Puerariae processes for producing chewing gums according to claim 1, it is characterized in that behind base, soaking and drying, described immersion was soaked 2-5 hour for selected Pueraria lobota base being put into clear water, changed water rinse once every one hour, and continuous rinsing is 2-3 time during end; Described drying is 7-10% for the Pueraria lobota base is dried to water content.
3, Radix Puerariae processes for producing chewing gums according to claim 1 and 2, it is characterized in that after drying, carrying out double-steeping and drying, described double-steeping is for making dosing, clear water is boiled, when treating that water temperature is reduced to 50-60 ℃, by weight, ratio in 10-20% adds sweeting agent, 0.5-5% adds flavorant, mixes thoroughly in the ratio of Pueraria lobota base and dosing 1: 0.7-0.9, is all adsorbed by the Pueraria lobota base until dosing; Described drying is 10-30% for the Pueraria lobota base is dried to water content.
4, a kind of Radix Puerariae chewing gum of making as stated above is characterized in that described Radix Puerariae chewing gum is a lamellar, and it is made after by base-dipping-drying.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2004100233493A CN1299589C (en) | 2004-06-25 | 2004-06-25 | Radix puerariae chewing gum and production thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2004100233493A CN1299589C (en) | 2004-06-25 | 2004-06-25 | Radix puerariae chewing gum and production thereof |
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| Publication Number | Publication Date |
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| CN1711882A true CN1711882A (en) | 2005-12-28 |
| CN1299589C CN1299589C (en) | 2007-02-14 |
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| Application Number | Title | Priority Date | Filing Date |
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| CNB2004100233493A Expired - Fee Related CN1299589C (en) | 2004-06-25 | 2004-06-25 | Radix puerariae chewing gum and production thereof |
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| CN (1) | CN1299589C (en) |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1957733B (en) * | 2006-11-16 | 2010-04-07 | 龙志元 | Chewing gum of Xylitol of kudzuvine root and processing technique thereof |
| CN101156640B (en) * | 2007-11-16 | 2011-07-20 | 宋桃森 | Kkudzu incense sugar and its formulating method |
| CN101496551B (en) * | 2008-10-31 | 2011-09-21 | 余芳 | Method for processing preserved kudzu root |
| CN105919090A (en) * | 2016-05-06 | 2016-09-07 | 李时令 | Raw radix puerariae chewing gum production method and product thereof |
| CN105941729A (en) * | 2016-06-14 | 2016-09-21 | 四川聚能康农业发展有限公司 | Kudzuvine root granulated tea and preparation method thereof |
| CN106173172A (en) * | 2016-07-06 | 2016-12-07 | 安徽米乐食品有限公司 | A kind of reducing blood pressure and blood fat health-care chewing gum and preparation method thereof |
| CN109566836A (en) * | 2018-12-24 | 2019-04-05 | 任旻琼 | A kind of natural plant health-care chewing gum |
| CN110447859A (en) * | 2019-09-05 | 2019-11-15 | 彭栓 | A kind of ring betel nut product and preparation method thereof |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1213698A (en) * | 1998-09-08 | 1999-04-14 | 林红敏 | Liquor of root of kudzu vine and its processing method |
| CN1256087A (en) * | 1998-12-08 | 2000-06-14 | 缪向前 | Thirst quenching pellet |
-
2004
- 2004-06-25 CN CNB2004100233493A patent/CN1299589C/en not_active Expired - Fee Related
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1957733B (en) * | 2006-11-16 | 2010-04-07 | 龙志元 | Chewing gum of Xylitol of kudzuvine root and processing technique thereof |
| CN101156640B (en) * | 2007-11-16 | 2011-07-20 | 宋桃森 | Kkudzu incense sugar and its formulating method |
| CN101496551B (en) * | 2008-10-31 | 2011-09-21 | 余芳 | Method for processing preserved kudzu root |
| CN105919090A (en) * | 2016-05-06 | 2016-09-07 | 李时令 | Raw radix puerariae chewing gum production method and product thereof |
| CN105941729A (en) * | 2016-06-14 | 2016-09-21 | 四川聚能康农业发展有限公司 | Kudzuvine root granulated tea and preparation method thereof |
| CN106173172A (en) * | 2016-07-06 | 2016-12-07 | 安徽米乐食品有限公司 | A kind of reducing blood pressure and blood fat health-care chewing gum and preparation method thereof |
| CN109566836A (en) * | 2018-12-24 | 2019-04-05 | 任旻琼 | A kind of natural plant health-care chewing gum |
| CN110447859A (en) * | 2019-09-05 | 2019-11-15 | 彭栓 | A kind of ring betel nut product and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1299589C (en) | 2007-02-14 |
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Granted publication date: 20070214 Termination date: 20190625 |