Geling soup and its preparing method

Abstract

The present invention discloses a kind of health food, named as Gelinggeng soup, and its production process. The health food is produced with kudzu vine root and tuckahoe in certain weight ratio as materials, and the materials may also contain Chinese yam and lotus seed. The production process is the following steps: washing, cutting, stoving and crushing the materials into thick grains separately; fine crushing to 120-150 mesh; mixing the powdered materials; wet pelletizing into 70-80 mesh grains; sterilizing and stoving; and packing to obtain the finished product. The health food has the nutritious values and medicinal values of the materials well maintained, and is easy to absorb and suitable for all people.

Description

1. Technical field [0001] The invention relates to a health food and a preparation method thereof, in particular to Geling soup and a preparation method thereof. 2. Background technology [0002] Pueraria lobata is a natural wild plant, its nature and flavor are sweet, pungent, cool, stomach meridian, has the effects of relieving hunger and reducing fever, clearing measles, promoting body fluid and quenching thirst, promoting yang and stopping diarrhea, clearing lung and throat, clearing away heat and detoxification. According to the Ministry of Agriculture’s Food Quality Supervision, Inspection and Testing Center (Wuhan), the main nutritional components of Pueraria pueraria are: 6.52% protein, 73.3% starch, 2.4% crude fiber, 32.2mg / kg total flavonoids, 357.7mg / kg puerarin, soybean Glycoside 7.9mg / kg, iron 38.8mg / kg, zinc 18.4mg / kg. Therefore, kudzu root can be used as Chinese herbal medicine or large-scale pharmaceutical factory to extract puerarin. The traditional eating...

AI Technical Summary

Problems solved by technology

Although it is easy to use and has a certain health effect, its preparation method is relatively complicated, requires a large amount of water and is easy to cause environmental pollution, and also loses a large amount of trace elements; similar to traditional kudzu root food, it is cold in nature and cannot be eaten for a long time