CN106819256A - A kind of preparation method of kudzu root tea - Google Patents
A kind of preparation method of kudzu root tea Download PDFInfo
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- CN106819256A CN106819256A CN201510878686.9A CN201510878686A CN106819256A CN 106819256 A CN106819256 A CN 106819256A CN 201510878686 A CN201510878686 A CN 201510878686A CN 106819256 A CN106819256 A CN 106819256A
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- root
- drying
- kudzu vine
- kudzu
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/34—Tea substitutes, e.g. matè; Extracts or infusions thereof
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
A kind of preparation method of kudzu root tea, preparation process is：A. the clean root of kudzu vine is diced；B. the root of kudzu vine after dicing is carried out into microwave drying, layer thickness is 0.8-1 centimetres, and drying temperature is 85-95 DEG C, and drying time is 12-15 minutes, and the water content of the root of kudzu vine is 28-33% after drying；Then the root of kudzu vine after drying is carried out into frying, frying temperature is 155-165 DEG C, the frying time is 13-17 minute, the water content of the root of kudzu vine is within 7%；C. last sieving, packaging, are obtained kudzu root tea.The kudzu root tea that the present invention is produced has the advantages that root of kudzu vine fragrance is dense, nutritional ingredient is high, color and luster is good-looking, and free from extraneous odour, free from admixture, without disintegrating slag, improve the quality of product.
Description
Technical field
The invention belongs to teas preparation field, especially a kind of preparation method of kudzu root tea.
Background technology
Application number：201110199449.1, disclose a kind of preparation method of kudzu root tea, goal of the invention：In order to overcome the deficiencies in the prior art, the present invention to provide a kind of operation simply, the preparation method of the few kudzu root tea of nutritive loss in process.Radix puerariae vermicelli after squeezing is put into the juice of squeezing and is soaked, dried again after immersion, directly can drunk with hot-water soak radix puerariae vermicelli after drying, there is problems with：1. the nutritional ingredient that the juice that squeezing radix puerariae vermicelli goes out is reduced in radix puerariae vermicelli；2. radix puerariae vermicelli is soaked in being put into the juice of squeezing, and nutritional ingredient is adsorbed on radix puerariae vermicelli surface, and by drying and processing, drying reduces the moisture in radix puerariae vermicelli, causes nutritional ingredient with water loss, so as to reduce the nutritional ingredient in radix puerariae vermicelli.
Application number：201410559522.5, it is simple that the present invention provides a kind of operation, the preparation method of the few kudzu root tea of nutritive loss in process, take to be immersed in mixed liquor to reach and reduce the few purpose of nutritive loss, wherein mixed liquor is made up of sodium chloride, citric acid, calcium chloride, water, and the natural intrinsic nutrition of the influence root of kudzu vine and fragrance.
The content of the invention
The invention provides a kind of preparation method of kudzu root tea, the fragrance naturally intrinsic its purpose is to improve the root of kudzu vine, and improve the Color Quality of the root of kudzu vine, and nutritive loss is few in process.
In order to solve the above-mentioned technical problem, technical solution of the present invention is：A kind of preparation method of kudzu root tea, preparation process is：A. the clean root of kudzu vine is diced；B. the root of kudzu vine after dicing is carried out into microwave drying, layer thickness is 0.8-1 centimetres, and drying temperature is 85-95 DEG C, and drying time is 12-15 minutes, and the water content of the root of kudzu vine is 28-33% after drying；Then the root of kudzu vine after drying is carried out into frying, frying temperature is 155-165 DEG C, the frying time is 13-17 minute, the water content of the root of kudzu vine is within 7%；C. last sieving, packaging, are obtained kudzu root tea.
Beneficial effect：（1）The root of kudzu vine first carries out microwave drying because microwave drying have the advantages that speed is fast, production efficiency is high, uniform drying, clean manufacturing and improve product quality, so as to reduce kudzu root nutrient ingredients from lossing；In order to reduce kudzu root nutrient component damages and retain the natural intrinsic fragrance of the root of kudzu vine, realized by the parameter of the layer thickness in baking step, temperature and time；（2）It is to improve product color and further Titian that the root of kudzu vine carries out frying again；In order to reduce kudzu root nutrient component damages, further improving the natural intrinsic fragrance of the root of kudzu vine and reach color and luster for yellow, realized by the parameter of the temperature in frying step, time and drop temperature；（3）The kudzu root tea that the present invention is produced has the advantages that root of kudzu vine fragrance is dense, nutritional ingredient is high, color and luster is good-looking, and free from extraneous odour, free from admixture, without disintegrating slag, improve the quality of product.
Specific embodiment
Embodiment 1：A kind of preparation method of kudzu root tea, preparation process is：A. the clean root of kudzu vine is diced；B. the root of kudzu vine after dicing is carried out into microwave drying by micro-wave drying sterilising apparatus, layer thickness is 0.8 centimetre, and drying temperature is 85 DEG C, and drying time is 12 minutes, and the water content of the root of kudzu vine is 28% after drying；Then the root of kudzu vine after drying is carried out into frying by tea frying machine, frying temperature is 155 DEG C, and the frying time is 13 minutes, the water content of the root of kudzu vine is within 7% after frying；C. last sieving, packaging, are obtained root of kudzu vine Poria cocos tea bag.
Embodiment 2：A kind of preparation method of kudzu root tea, preparation process is：A. the clean root of kudzu vine is diced；B. the root of kudzu vine after dicing is carried out into microwave drying by micro-wave drying sterilising apparatus, layer thickness is 1 centimetre, and drying temperature is 95 DEG C, and drying time is 15 minutes, and the water content of the root of kudzu vine is 33% after drying；Then the root of kudzu vine after drying is carried out into frying by tea frying machine, frying temperature is 165 DEG C, and the frying time is 17 minutes, the water content of the root of kudzu vine is within 7% after frying；C. last sieving, packaging, are obtained root of kudzu vine Poria cocos tea bag.
Most preferred embodiment：A kind of preparation method of kudzu root tea, preparation process is：A. the clean root of kudzu vine is diced；B. the root of kudzu vine after dicing is carried out into microwave drying by micro-wave drying sterilising apparatus, layer thickness is 1 centimetre, and drying temperature is 90 DEG C, and drying time is 13 minutes, and the water content of the root of kudzu vine is 30% after drying；Then the root of kudzu vine after drying is carried out into frying by tea frying machine, frying temperature is 160 DEG C, and the frying time is 15 minutes, the water content of the root of kudzu vine is within 7% after frying；C. last sieving, packaging, are obtained root of kudzu vine Poria cocos tea bag.Frying requirement：Must can be fed intake after tea frying machine temperature reaches 165 DEG C, obtain yellow particle, have the root of kudzu vine of fragrant, it is qualified to be expressed as.
Microwave drying effect requirements in embodiment 1~3：Generally khaki is observed after root of kudzu vine microwave drying on sense organ, feel touches substantially dry, be expressed as normal.
All data parameters are CCP in the present invention, and the change of any one key point will all directly influence product quality.The water content of the heretofore described root of kudzu vine and Poria cocos is measured by moisture teller.
Claims (1)
1. a kind of preparation method of kudzu root tea, preparation process is：A. the clean root of kudzu vine is diced；B. the root of kudzu vine after dicing is carried out into microwave drying, layer thickness is 0.8-1 centimetres, and drying temperature is 85-95 DEG C, and drying time is 12-15 minutes, and the water content of the root of kudzu vine is 28-33% after drying；Then the root of kudzu vine after drying is carried out into frying, frying temperature is 155-165 DEG C, the frying time is 13-17 minute, the water content of the root of kudzu vine is within 7%；C. last sieving, packaging, are obtained kudzu root tea.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510878686.9A CN106819256A (en) | 2015-12-04 | 2015-12-04 | A kind of preparation method of kudzu root tea |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510878686.9A CN106819256A (en) | 2015-12-04 | 2015-12-04 | A kind of preparation method of kudzu root tea |
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| CN106819256A true CN106819256A (en) | 2017-06-13 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201510878686.9A Pending CN106819256A (en) | 2015-12-04 | 2015-12-04 | A kind of preparation method of kudzu root tea |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108294143A (en) * | 2017-12-13 | 2018-07-20 | 安徽金龙山葛业有限公司 | A kind of baking device of kudzu root tea |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102422942A (en) * | 2011-10-28 | 2012-04-25 | 佛山市卖口乖食品有限公司 | Radix Puerariae tea and preparation method thereof |
| CN104522223A (en) * | 2014-12-08 | 2015-04-22 | 安徽金龙山葛业有限公司 | Stir-frying technology of stir-fried radix puerariae tea |
| CN104770511A (en) * | 2014-01-10 | 2015-07-15 | 成都鑫瑞现代农业开发有限公司 | Processing method of radix puerariae tea |
| CN105104649A (en) * | 2015-09-30 | 2015-12-02 | 夹江县维克生态农业科技有限公司 | Radix puerariae tea and production method thereof |
-
2015
- 2015-12-04 CN CN201510878686.9A patent/CN106819256A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102422942A (en) * | 2011-10-28 | 2012-04-25 | 佛山市卖口乖食品有限公司 | Radix Puerariae tea and preparation method thereof |
| CN104770511A (en) * | 2014-01-10 | 2015-07-15 | 成都鑫瑞现代农业开发有限公司 | Processing method of radix puerariae tea |
| CN104522223A (en) * | 2014-12-08 | 2015-04-22 | 安徽金龙山葛业有限公司 | Stir-frying technology of stir-fried radix puerariae tea |
| CN105104649A (en) * | 2015-09-30 | 2015-12-02 | 夹江县维克生态农业科技有限公司 | Radix puerariae tea and production method thereof |
Non-Patent Citations (1)
| Title |
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| 王刚等: "不同提香工艺对葛根茶品质的影响研究", 《食品与发酵科技》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108294143A (en) * | 2017-12-13 | 2018-07-20 | 安徽金龙山葛业有限公司 | A kind of baking device of kudzu root tea |
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Application publication date: 20170613 |