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Preparation method of kudzu root beverage

A beverage preparation method and kudzu root technology, applied in the field of beverage processing, can solve problems such as complicated procedures, achieve good taste, reduce myocardial oxygen consumption, and improve cardiovascular and cerebrovascular circulation

Inactive Publication Date: 2015-06-10
黄振忠
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But now there is a problem of complex procedures in processing kudzu root products

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] Embodiment 1: a kind of preparation method of Radix Puerariae beverage, the steps are as follows:

[0013] 1. Preparation of kudzu root pulp: wash the kudzu root with clean water, peel off the skin, cut it into 1.5cm thick slices with a slicer, soak it in the water for 20 minutes, take it out and drain it, grind it into a pulp with a refiner, and heat it to 65 ℃, filtered to obtain kudzu root pulp;

[0014] 2. Blending: According to the mass ratio, mix 52% kudzu root pulp, 36% white sugar, 1% citric acid, 10.5% honey and 0.5% gelatin, add appropriate amount of water and heat and stir to make the ingredients fully Dissolved and filtered through a duplex filter;

[0015] 3. Filling and sterilization: Fill the mixture into bottles, seal and place in hot water at 90°C for 30 minutes to sterilize in a water bath, then cool to room temperature with cold water to obtain the finished product.

Embodiment 2

[0016] Embodiment 2: a kind of preparation method of Radix Puerariae beverage, comprises the steps:

[0017] 1. Preparation of kudzu root pulp: wash the kudzu root with clean water, peel off the skin, cut into 2.5cm thick slices with a slicer, put it in the water for 20 minutes, take it out and drain it, grind it into a pulp with a refiner, and heat it to 70°C , filtered to obtain kudzu root pulp;

[0018] 2. Blending: According to the mass ratio, mix 52% kudzu root pulp, 36% white sugar, 1% citric acid, 10.5% honey and 0.5% gelatin, add appropriate amount of water and heat and stir to make the ingredients fully Dissolved and filtered through a duplex filter;

[0019] 3. Filling and sterilization: Fill the mixture into bottles, seal and place in hot water at 90°C for 30 minutes to sterilize in a water bath, then cool to room temperature with cold water to obtain the finished product.

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PUM

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Abstract

The invention discloses a preparation method of a kudzu root beverage and belongs to the technical field of beverage processing. The preparation method comprises three steps of preparation of kudzu root size, mixing, filling and sterilization. Concretely, a kudzu root is washed with clean water, peeled and cut into slices with the thicknesses being 1.5 cm -2.5 cm through a slicer, the slices are soaked in water for 20 minutes, then, the slices are taken out, drained off and are ground into the size through a grinder, the size is heated to 65 DEG C-70 DEG C and is filtered, and then the kudzu root size is obtained; 52% of the kudzu root size, 36% of white granulated sugar, 1% of citric acid, 10.5% of honey and 0.5% of gelatin are mixed, water is added into the mixture, the mixture is heated and stirred, so all components and substances can be sufficiently dissolved, and then the mixture is filtered through a duplex filter; the mixed liquid is filled into a bottle, the bottle is placed into 90 DEG C hot water to be subjected to water bath heating and sterilization for 30 minutes after being sealed, and then a finished product can be obtained after the bottle is cooled by cold water to the indoor temperature. The preparation method of the kudzu root beverage has the advantages that the preparation method only includes three steps and is simple in procedure, simple and convenient, and the kudzu root beverage is easy to operate and produce; the produced kudzu root beverage is good in taste, has the functions of promoting the secretion of saliva or body fluid and bringing down a fever, tonifying kidney and quenching thirst, relaxing the bowels and dispelling the effects of alcohol, and can improve circulation of heart and cerebral vessels, reduce myocardial oxygen consumption and reduce blood fat and blood sugar if a person drinks the beverage frequently.

Description

Technical field [0001] The present invention involves beverage processing technology, and it is specifically involved in the preparation method of Pueraria beverage, which is the field of beverage processing technology. Background technique [0002] Pueraria, a beanite plant, is a kind of frequent vegetables in some provinces and regions in southern China. Its taste is sweet and delicious, and it is often used for soup.Its main ingredient is starch, which contains about 12%of flavonoid compounds, including soybean (soybean), soyrinoside, puerariain, and more than 10 species;application. [0003] Pueraria is sweet, Xin, flat, and returns to the spleen, stomach, lungs, and bladder meridians.It has the effects of expanding blood vessels, hypoglycemic lipids, alcohol relief, beauty and skin care, refreshing and thirst, and aphrodisiac and strong waist.Because it has nutritional functions and health effects, people often process Pueraria into various products for easy preservation and...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L1/08A23L21/25
CPCA23L2/38
Inventor 黄振忠
Owner 黄振忠
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