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Kkudzu incense sugar and its formulating method

A preparation method and technology of kudzu sugar, which is applied in confectionery, confectionary industry, food preparation, etc., can solve the problems of affecting marketing, the original kudzu root has a strong astringent taste, and poor taste, and achieve the effect of preventing oral ulcers

Inactive Publication Date: 2008-04-09
湖南张家界九天生物科技有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But the product that this patent provides is limited by its processing method, and the astringent taste of original kudzu root is heavier, and mouthfeel is not good enough, has influenced market promotion

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Embodiment 1: the weight proportion of preparation raw material is:

[0018] Main ingredients: 30 kg of kudzu root; cooking liquid ingredients: 100 kg of water, 1.0 kg of acesulfame honey, 0.04 kg of ethyl malt powder, 1.2 kg of potassium sorbate, 0.1 kg of citric acid and 0.12 kg of cooling agent; edible sugar: 6 kg of maltose And each 0.121 kilogram of 5 kilograms of sucrose and sweet orange balm and peppermint grapefruit.

[0019] Its preparation method is:

[0020] (1) Wash the kudzu root, cut into strips or blocks with a length of 30-40 cm and a diameter of 0.3-1 cm, and dry until the water content is 8-20%;

[0021] (2) Mix the ingredients of each cooking liquid, and fully stir, so that each component is fully dissolved in water, and is made into a cooking liquid;

[0022] (3) Add the kudzu root to the cooking liquid, heat to boil, soak for 20 minutes after removing from the fire, take out the kudzu root, and dry it at 80-90°C until the water content is 8-20%; ...

Embodiment 2

[0024] Embodiment 2: the weight proportion of preparation raw material is:

[0025] Main ingredients: 30 kg of kudzu root; cooking liquid ingredients: 100 kg of water, 0.65 kg of sweetener, 4 kg of salt, 0.8 kg of acesulfame honey, 0.05 kg of ethyl malt powder, 0.1 kg of potassium sorbate, 0.2 kg of citric acid and cool Edible sugar: 6 kg of maltose, 5 kg of sucrose, 0.121 kg of sweet orange sesame oil and 0.121 kg of mint grapefruit. Preparation method is with embodiment 1.

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PUM

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Abstract

The invention relates to kudzuvine chewing gum and the preparation method thereof. The kudzuvine chewing gum is made by boiling kudzuvine roots with cooking liquid, soaking the kudzuvine roots, and then coating sugar on sugar solution made of heated edible sugar. The cooking liquid is dissolved with raw materials including the following parts by weight: 100 parts of water, 0.6 percent to 1.0 parts of Ansai honey, 0.04 percent to 0.08 parts of ethyl maltose, 0.8 percent to 1.2 percentof citric acid and 0.08 percent to 0.12 parts of algefacient, and the weight proportion ratio of the kudzuvine roots, the cooking liquid and the edible sugar is 20 to 40: 100: 5 to 12. The process and the formulation adopted by the invention can effectively remove the original astringent taste of the kudzuvine roots, meanwhile, maintaining the natural fresh taste and the healthy ingredients. The invention can be chewed as the chewing gum, the abundant flavonoid component inside has the functions of alleviatung wine poisoning, and preventing cardiovascular diseases of oral cavity ulcer, sore throat and high blood pressure, etc.

Description

technical field [0001] The invention relates to a health food, in particular to a health food made from kudzu root as the main ingredient and a preparation method thereof. Background technique [0002] Pueraria lobata is the root tuber of perennial deciduous vines or Pueraria lobata. Pueraria is a traditional Chinese medicine, first planted in "Shen Nong's Materia Medica". Li Shizhen's "Compendium of Materia Medica" records that Pueraria is sweet, pungent, flat, and non-toxic. It has obvious curative effects on wind-fire toothache, sore throat, hot cough, high fever, headache, obesity, etc. It has special effects on preventing high blood pressure, high blood fat, and coronary heart disease. Modern science has proved that high-quality starch, active polysaccharides and isoflavones (isoflavoness) are the main components contained in kudzu root, and it also contains crude fiber, protein, vitamins, minerals, puerosides, triterpenoid saponins ( triterpenoid saponin), alkaloids ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48A23G3/02A23G3/36A23L1/29A23L33/00
Inventor 宋桃森
Owner 湖南张家界九天生物科技有限责任公司
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