Processing method of radix puerariae instant tea granules

A processing method and instant tea technology, which is applied in the field of food processing, can solve the problems of deepening the color of kudzu root tea soup, light color of kudzu root tea soup, and burnt bitterness, etc., to achieve stable quality, appropriate water content, and avoid tea soup. The effect of turbidity

Inactive Publication Date: 2017-11-07
安徽省葛源农业科技发展有限公司
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  • Summary
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Problems solved by technology

Therefore, if the roasting time is too short, the color of the kudzu root tea soup will be lighter, and the smell will be light or raw; if the roasting time is too long, the color of the kudzu root tea soup will be deepened, and the taste of burnt bitterness will appear.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] A kind of processing method of kudzu root instant tea granule is characterized in that it is made up of following steps:

[0014] (1) Clean the fresh kudzu root, remove roots, insect eyes and other impurities, soak for 5 hours, peel off the skin, steam the peeled stem for 20 minutes, take it out and slice it, and immediately use 0.35% ascorbic acid, 0.3% Soak in the color protection solution made by mixing citric acid and 0.2% sodium metabisulfite for 45 minutes;

[0015] (2) Cut the kudzu root bark obtained in step 1 into small pieces, control the moisture content at 45%, add 0.6% cellulase, adjust the pH to 5.5, enzymatically hydrolyze at 42°C for 6 hours, then dry at 55°C, and coarsely pulverize , and then refine through a 100-mesh sieve;

[0016] (3) Rinse the kudzu root slices obtained in step 1, beat them into mud, add 5 times the amount of distilled water, stir well, adjust the pH to 5.5, and add 0.6% a-amylase, and react at a constant temperature of 45°C for 10...

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Abstract

The invention relates to a processing method of radix puerariae instant tea granules. According to the present invention, the prepared radix puerariae tea presents the compact and strong granules, has characteristics of moisture-absorption resistance, uniform size and uniform color, can emit the baking aroma and the unique aroma of processed radix puerariae after being infusion, and further has characteristics of clear and transparent tea soup, suitable color and concentration, stable quality, and has the soft and mellow taste of the radix puerariae.

Description

technical field [0001] The invention relates to the field of food processing, and mainly relates to a processing method of kudzu root instant tea granules. Background technique [0002] Radix Puerariae is cool in nature, sweet and pungent in taste, and enters the spleen and stomach meridians. Modern pharmacological studies have proved that isoflavones such as puerarin, daidzein and daidzein in Pueraria root are active ingredients, which have the functions of anti-oxidation, lowering blood sugar, lowering blood fat, and lowering blood alcohol concentration to relieve hangovers; in addition, it has nutritional The components with health care function also include puerarin, saponin, triterpenoids and alkaloids, as well as rich mineral elements iron, zinc, calcium, phosphorus, potassium and various essential amino acids for human body. Because Pueraria has important pharmacological effects and rich nutritional elements, as well as low toxicity and high safety, it is of great im...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
CPCA23F3/34
Inventor 魏殿臣
Owner 安徽省葛源农业科技发展有限公司
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