Jingde Ge Fen [Anhui Jingde Specialty]

What is Jingde Ge powder? Authentic Anhui Jingde specialty: Jingde Ge Fen

Content summary:Do you want to know what Jingde Ge Fen is? This article is a detailed introduction toAnhui Jingde specialty - Jingde Ge Fen. It was reorganized and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Jingde Ge Fen. The full text takes about 6 minutes to read, mainly including the basic introduction of Jingde Ge Fen and its nutritional value? How to make Jingde Ge powder and identify its authenticity? Tasting and eating methods of Jingde Ge powder, etc

Basic Introduction of Jingde Ge Powder

Ge powder is a nutritious starch extracted from kudzu root using traditional techniques. It is pure natural, pollution-free, high calcium and high iron, and is a precious natural health food with unique nutrition and excellent medicinal and edible properties. It is the preferred functional food for people to lower blood pressure, cholesterol and fire in daily life

It has the special effects of clearing heat and reducing fire, stimulating appetite, diuresis, and sobering up; Treating gum swelling and pain, oral ulcers, and taking raw food orally has immediate effects; In addition, kudzu root also contains more than ten types of amino acids and trace elements that the human body needs; It has a certain effect on lowering blood pressure, blood sugar, and blood lipids

Production method of Jingde Ge powder

Production process of whole Ge 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

1. Under normal circumstances, pure kudzu root powder has a white appearance and a crystalline luster, followed by pale yellow kudzu root powder in terms of quality

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, with a cool feeling 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 Jingde Ge Powder

Method 1: Dilute the dried Ge powder with an appropriate amount of cold water (it is advisable to just dissolve the Ge powder), then add the just boiled water (remember: mix with cold water first and then rinse with boiling water!) and stir continuously