CN104770511A - Processing method of radix puerariae tea - Google Patents

Abstract

The invention discloses a processing method of a radix puerariae tea. The processing comprises steps: of A, cleaning; B, material selection; C, dicing; D, drying; and E, packaging and storing. Compared with the prior art, advantages are that: natural flavor of radix puerariae is maintained via the processing method, utilization ratio of nutritive value of radix puerariae is increased; radix puerariae with high flavonoid content is selected; dicing is beneficial for full release of active ingredients of radix puerariae in eating, and product utilization ratio is increased; drying is friendly to the environment, and sanitary, and is capable of maintaining the active ingredients of radix puerariae effectively, and ensuring product efficiency as far as possible; and a storing method is capable of controlling loss of the active ingredients of radix puerariae.

Description

A kind of kudzu root tea processing technology

Technical field

The present invention relates to food processing technology, particularly relate to a kind of kudzu root tea processing technology.

Background technology

In the processing of tradition kudzu root tea, take to be processed into sheet to the root of kudzu vine, during the processing sheet root of kudzu vine, thickness is difficult to control, the sheet root of kudzu vine that thickness is too large is put into water and is soaked, and the active ingredient release of the root of kudzu vine is insufficient, also floats on the surface after water suction, the sheet root of kudzu vine processing that thickness is too little is held broken, and product are mutually bad; Drying plant is with closing the chamber of a kitchen range, heating adopts firewood burning to produce hot gas, hot gas is spiraled by water back and prolongs life to top, then air blast is used top hot gas again to blowing down, make hot gas at cabin Inner eycle, this needs the web plate order manually stirred inside baking box, prevents heating uneven causing and does not dry or roasting situation of sticking with paste, this heating with a large amount of cigarette ash, not environmentally, health; Adopt more than 80 DEG C temperature to dry the root of kudzu vine, easily cause the active ingredient of the root of kudzu vine to run off.

Summary of the invention

The present invention, in order to solve the above-mentioned deficiency of prior art, provides a kind of kudzu root tea processing technology.

Above-mentioned purpose of the present invention is realized by following technical scheme: a kind of kudzu root tea processing technology, is characterized in that: comprise the following steps:

A, cleaning: the root of kudzu vine is put into water and cleans up;

B, to select materials: after being cut by the fresh root of kudzu vine, the fresh tangent plane of the root of kudzu vine is in atmosphere exposed, and a large amount of flavones is oxidized becomes yellowish-brown, and spend 10 minutes, cut sides be yellowish-brown, namely illustrate that the root of kudzu vine is high containing brass, by observation, choose the fresh root of kudzu vine that flavones content is high;

C, to dice: the block root of kudzu vine chosen first being cut into fist size, soak about 10 minutes, put into the fourth block that dicer is processed into 4-6mm3;

D, oven dry: the fourth block cut is put into electric oven, by electrical heating wire heating in baking box, temperature controls at 60 DEG C-80 DEG C, toast 30 minutes, then temperature is adjusted to 40 DEG C, toast 12 hours, aridity is made to reach 95-97%, namely water content control is at 3-5%, and ensure that the active ingredients such as flavones not easily run off, active ingredient controls more than 95%;

E, packaging are preserved: the root of kudzu vine dry to baking carries out splitting encapsulation, and stored refrigerated, refrigerated storage temperature controls between-2 DEG C to-4 DEG C.

The present invention's advantage is compared with prior art: adopt processing technology of the present invention to retain the natural taste of the root of kudzu vine, improve the utilization rate of the nutritive value of the root of kudzu vine, the root of kudzu vine that selected flavones content is high; The utilization of technique of dicing, when making edible, the active ingredient of the root of kudzu vine fully discharges, and increases product utilization rate; Stoving process environmental protection, health, and the active ingredient effectively remaining the root of kudzu vine, ensure effect of product to greatest extent, and store method also controls the loss of kudzu vine root.

Detailed description of the invention

Below in conjunction with embodiment, the invention will be further described.

A kind of kudzu root tea processing technology, is characterized in that: comprise the following steps:

A, cleaning: the root of kudzu vine is put into water and cleans up;

B, to select materials: after being cut by the fresh root of kudzu vine, the fresh tangent plane of the root of kudzu vine is in atmosphere exposed, and a large amount of flavones is oxidized becomes yellowish-brown, and spend 10 minutes, cut sides be yellowish-brown, namely illustrate that the root of kudzu vine is high containing brass, by observation, choose the fresh root of kudzu vine that flavones content is high;

C, to dice: the block root of kudzu vine chosen first being cut into fist size, soak about 10 minutes, put into the fourth block that dicer is processed into 4-6mm3;

D, oven dry: the fourth block cut is put into electric oven, by electrical heating wire heating in baking box, temperature controls at 60 DEG C-80 DEG C, toast 30 minutes, then temperature is adjusted to 40 DEG C, toast 12 hours, aridity is made to reach 95-97%, namely water content control is at 3-5%, and ensure that the active ingredients such as flavones not easily run off, active ingredient controls more than 95%;

E, packaging are preserved: the root of kudzu vine dry to baking carries out splitting encapsulation, and stored refrigerated, refrigerated storage temperature controls between-2 DEG C to-4 DEG C.

Above-mentioned detailed description of the invention is exemplary, is to better enable those skilled in the art understand this patent, can not be interpreted as it is restriction this patent being comprised to scope; As long as according to this patent disclose any equivalent change done or the modification of spirit, all fall into the scope that this patent comprises.

Claims (1)

1. a kudzu root tea processing technology, is characterized in that: comprise the following steps:

A, cleaning: the root of kudzu vine is put into water and cleans up;

B, to select materials: after being cut by the fresh root of kudzu vine, the fresh tangent plane of the root of kudzu vine is in atmosphere exposed, and a large amount of flavones is oxidized becomes yellowish-brown, and spend 10 minutes, cut sides be yellowish-brown, namely illustrate that the root of kudzu vine is high containing brass, by observation, choose the fresh root of kudzu vine that flavones content is high;

C, to dice: the block root of kudzu vine chosen first being cut into fist size, soak about 10 minutes, put into the fourth block that dicer is processed into 4-6mm3;

D, oven dry: the fourth block cut is put into electric oven, by electrical heating wire heating in baking box, temperature controls at 60 DEG C-80 DEG C, toast 30 minutes, then temperature is adjusted to 40 DEG C, toast 12 hours, aridity is made to reach 95-97%, namely water content control is at 3-5%, and ensure that the active ingredients such as flavones not easily run off, active ingredient controls more than 95%;

E, packaging are preserved: the root of kudzu vine dry to baking carries out splitting encapsulation, and stored refrigerated, refrigerated storage temperature controls between-2 DEG C to-4 DEG C.