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Kudzuvine root and liquorice instant tea rich in snail polypeptide and preparation process thereof

A technology of instant tea and licorice, which is applied in the field of food processing, can solve the problems of single plant materials, etc., and achieve the effects of strengthening effective unity, deepening efficacy, enhancing flavor and nutritional efficacy

Inactive Publication Date: 2020-05-01
THE SUIZHOU ER YUE FENG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

For example: Chinese Patent Application No. CN201810081634.2, "An Active Black Garlic Instant Tea and Its Preparation Method", Chinese Patent Application CN201910320592.8, "A Production Method of Fig Instant Tea Powder", etc. However, these applications are single plant material
However, the instant tea products with unique mouthfeel and local flavor have not been reported by using several plant food sources and animal food sources to effectively combine to achieve effective complementation of functional taste.

Method used

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  • Kudzuvine root and liquorice instant tea rich in snail polypeptide and preparation process thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] 1) Take 200g of fresh kudzu root and 100g of licorice. According to the weight of kudzu root and licorice, the ratio of material weight to water is 1-2, add 600g of water, heat and boil slowly for 2 hours to get preliminary tea soup;

[0032] 2) Separate the boiled material from the tea soup in step 1, beat the boiled material, and take 200g of French snails, remove the shell and beat, add 100g of snail puree to the boiled material at a ratio of 0.5:3 and mix , to get the mixed material;

[0033] 3) To the mixed material in step 2), add cellulase in an amount of 3‰ of the mixed material in step 2), amylase in an amount of 0.5% of the mixed material in step 2), and place it at 45°C for 2 hours , then add glucoamylase, β-D-fructofuranosidase, and compound protease, the amount of glucoamylase added is 3‰ of the mass of the mixed material in step 2), and the amount of β-D-fructofuranosidase added is the mass of the mixed material in step 2) The amount of compound protease ...

Embodiment 2

[0039] 1) Take 400g of fresh kudzu root and 200g of licorice, according to the weight of kudzu root and licorice, the ratio of material weight to water is 1-3, add 1.8kg of water, heat and boil slowly for 3 hours to get preliminary tea soup;

[0040] 2) Separate the boiled material from step 1) from the tea water, beat the boiled material, and take 500g of French snails, shell and beat, and add 450g of snail puree to the boiled material at a ratio of 0.5:2 to mix, to mix materials;

[0041] 3) Add cellulase and amylase to the mixed material in step 2). The amount of cellulase added is 6‰ of the mass of the mixed material in step 2), and the amount of amylase added is 1% of the mass of the mixed material in step 2). %, placed at 50°C for 3 hours, then added glucoamylase, β-D-fructofuranosidase, compound protease, the amount of glucoamylase added was 4‰ of the mass of the mixed material in step 2), β-D-fructofuranoside The amount of enzyme added is 3‰ of the mass of the mixed m...

Embodiment 3

[0047] 1) Take 800g of fresh kudzu root and 400g of licorice, according to the weight of kudzu root and licorice, the ratio of material weight to water is 1:6, add 7.2kg of water, heat and boil slowly for 4 hours to get preliminary tea soup;

[0048] 2) Separate the boiled material from the tea soup in step 1, beat the boiled material, and take 4kg of French snails, shell and beat, and add French snail puree to the boiled material at a ratio of 0.5:1 3.6kg mixed to get the mixed material;

[0049] 3) Add cellulase and amylase to the mixed material in step 2). The amount of cellulase added is 8‰ of the mass of the mixed material in step 2), and the amount of amylase added is 1.5% of the mass of the mixed material in step 2). %, placed at 60°C for 4 hours, then added glucoamylase, β-D-fructofuranosidase, compound protease, the amount of glucoamylase added was 6‰ of the mass of the mixed material in step 2), β-D-fructofuranoside The amount of enzyme added is 5‰ of the mass of th...

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Abstract

The invention discloses a kudzuvine root and liquorice instant tea rich in snail polypeptide and a preparation method thereof, and belongs to the field of food fermentation. Kudzuvine root and liquorice are boiled in water and decocted into an initial tea soup matrix, then incompletely utilized materials and French snails are mixed and pulped, a biological fermentation technology is utilized to further utilize raw material, animal and plant raw material is effectively fused, and the obtained instant tea is matched with multiple functional raw material substances, so that the health-care effectcan be balanced, the flavor and taste are improved. Meanwhile, the efficacy of the instant tea can be better enhanced.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a Pueraria licorice instant tea rich in snail polypeptide and a preparation process thereof. Background technique [0002] Pueraria lobata, the root of the leguminous plant Pueraria mirifica or Gange vine, is a commonly used food material in some provinces and regions in southern China. It tastes sweet and cool, and is often used for soup and medicine. Kudzu root contains 12% flavonoids, such as puerarin, daidzein, peanut and other nutrients, as well as protein, amino acid, sugar, and minerals such as iron, calcium, copper, selenium, etc. necessary for the human body. [0003] Licorice, Guolao, sweet grass, Ural licorice, sweet root, leguminous, licorice is a perennial herb with strong roots and rhizomes. It is a tonic Chinese herbal medicine. Slight gas, sweet and special. Functions and indications Clearing heat and detoxification, eliminating phlegm and relieving cough, abdomin...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34A23J3/04A23J3/34A23J1/02
CPCA23F3/34A23J1/02A23J3/04A23J3/341
Inventor 胡勇赵一果汪超宋金义赵今月周梦舟徐宁祁勇刚石勇
Owner THE SUIZHOU ER YUE FENG FOOD
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