Qianjiangyuan Wild Ge Powder (a specialty of Kaihua, Zhejiang)

The basic introduction of Qianjiangyuan wild kudzu powder

Qianjiangyuan wild kudzu powder is made from pure kudzu powder from Qiantang River source kudzu root using traditional methods (high mountain high-quality kudzu root: washed with mud, peeled, crushed, washed with powder, filtered and precipitated, dried)

Ge powder contains more than ten types of amino acids and trace elements that the human body needs, among which calcium, zinc, and phosphorus have the highest content. Ge powder is rich in "sun drying" elements and has certain anti-cancer effects. The flavonoids contained in Ge powder have been praised by relevant traditional Chinese medicine experts as "beauty vitamin enhancers" with the function of clearing waste from the body

Method of making Qianjiangyuan wild kudzu powder

Production process of whole kudzu powder

Raw material selection → cleaning → peeling → slicing → color protection → rinsing → steaming → cleaning → drying → crushing → sieving → finished product

(1) Raw material selection: Select undamaged fresh kudzu root, clean it with tap water, and remove dust and debris attached to the surface<(2) Slicing: Cut the peeled kudzu root into slices of a certain size using a vegetable slicer. The purpose of slicing is to shorten the drying time, and the thickness, length, and width of the slices are all 1 cm. The slicing process should be completed as quickly as possible to control the occurrence of enzymatic browning during the slicing process

(3) Color protection: After cleaning and peeling the kudzu root, use a mixture of 0.35% citric acid and 0.30% sodium metabisulfite to protect the color for 1 hour

(4) Steaming: Color protection inhibits non enzymatic browning, but browning still exists due to the presence of oxidase in kudzu root. Therefore, it is necessary to heat the enzyme and steam for a period of time. After steaming, kudzu root is easy to maintain its color and the whole powder is easy to brew. Steam for 16 minutes

(5) Drying: Use drying equipment to dry to ensure the hygiene of the product. The drying time can be determined according to the size of the kudzu root slices, and the final moisture content is required to be below 6%. Dry in a 60 ℃ blast constant temperature drying oven

(6) Grinding and packaging: Grind the dried kudzu root slices with a traditional Chinese medicine grinder to achieve a fineness of around 80 mesh for the kudzu root powder

How to distinguish the authenticity of Qianjiang Yuanye Ge powder

The most authoritative and scientific way to identify the authenticity of kudzu root powder is to use a high-power electron microscope to examine its particle shape: kudzu root powder is rhombic, lotus root powder is elliptical, potato powder is hat shaped, corn powder is spherical, and sucrose is irregular. However, due to the relatively complex and inconvenient nature of the above detection methods, the following introduces some simpler identification methods that are easier to operate

2. When a small amount of pure kudzu root powder is put into the mouth, the kudzu root powder will quickly and naturally melt in the mouth, giving a cool and ginseng flavor. Good kudzu root powder can taste a light sweet taste even without adding sugar and honey, without any other odors. However, kudzu root powder with a sour taste and a fishy odor is not suitable for purchase

3. Pure kudzu root powder is brewed with warm water to form a milky white milk like appearance. After being brewed with warm water, it is heated or brewed with boiling water above 95 degrees Celsius to form a light yellow transparent gel with high adhesion. It can be lifted with a spoon and flow down evenly in a linear shape. However, when brewed with warm water, it is easy to form a transparent paste, and after brewing, the color turns white and it is difficult to form a linear flow. Most of them are adulterated kudzu root powder with other starches or even talcum powder added

Tasting and eating methods of Qianjiangyuan wild kudzu powder

Usage of wild kudzu powder:

1. Take about 30 grams of kudzu powder each time, stir well with a small amount of cold water, then pour in boiling water and stir repeatedly until it becomes a paste. Add an appropriate amount of white sugar or honey, and it is ready to eat. Can be consumed several times a day

2. Ge Gen Soup (twice a day)

Ingredients: 15 grams of wild Ge powder and 15 raisins

Method: Mix a small amount of drinking water first, then brew with boiling water and stir until it forms a lake shape

3. Pueraria root porridge (once a day)

Raw materials: 100g wild kudzu powder, 50g millet

Method: After millet is boiled into Congee, add pueraria powder mixed with water, stir and boil it while adding