CN100367877C - Honey tea with fresh ginger and its production method - Google Patents
Honey tea with fresh ginger and its production method Download PDFInfo
- Publication number
- CN100367877C CN100367877C CNB200510123727XA CN200510123727A CN100367877C CN 100367877 C CN100367877 C CN 100367877C CN B200510123727X A CNB200510123727X A CN B200510123727XA CN 200510123727 A CN200510123727 A CN 200510123727A CN 100367877 C CN100367877 C CN 100367877C
- Authority
- CN
- China
- Prior art keywords
- fresh ginger
- ginger
- honey
- preparation
- maltose
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
Landscapes
- Non-Alcoholic Beverages (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The present invention discloses a honey tea with fresh ginger, which is prepared by dipping fresh ginger dices or slices into honey and maltose for stir-frying with honey. The preparing process comprises the following steps of fresh ginger cleaning, peeling, slicing or dicing, color preservation, drying, heating, adjusting, filling and sterilizing. The honey tea with fresh ginger has high nutrition and health care functions.
Description
Technical field
The present invention relates to a kind of preparation method of drink, be specifically a kind of be the sweet tea that raw material is made by fresh ginger.
Background technology
Tea-drinking product and tea culture have for many years tradition in China, and the drink that present tea is still made with various tealeaves has the effect that promotes the production of body fluid to quench thirst.Fresh ginger also mainly is at present the raw material use as culinary art, does not see the report of useful tea-drinking product.
Summary of the invention
The object of the present invention is to provide a kind of preparation method of honey tea with fresh ginger, drink in the not only direct-edible but also water soluble of the sweet tea of making by this method, have improve a poor appetite, the health-care effect of preventing cold.
The present invention adopts following technical scheme: a kind of preparation method of honey tea with fresh ginger, and this method comprises following process:
(1) fresh ginger is cleaned peeling: fresh ginger is cleaned gone to remove ginger peel behind the earth;
(2) cut into slices or dice: the fresh ginger after will removing the peel is cut into slices or fourth;
(3) protect look: will cut into slices or fourth after fresh ginger put into citric acid solution and soaked 10～30 seconds, protect look and handle;
(4) drying: ginger splices after will protecting look and handling or Jiang Ding carry out drying makes its water content reduce to 5～7%;
(5) heating, adjustment: ginger splices after will drying or Jiang Ding join and are heated to 95～100 ℃ in rare maltose, be 3-6 minute heat time heating time, and then adding soluble solid mass content is more than or equal to 75% maltose and honey, continue heating 3～5 minutes, after being adjusted to soluble solid content and being 65～70%, can, sterilization.
In the described fresh ginger slicing processes, the best rip cutting of ginger splices, ginger meat is along machine direction when preventing crosscut, because of fiber constantly causes dry curling phenomenon.
For ease of following process, the thickness of described ginger splices is 1～1.5mm.
Protecting citric acid that look uses, can to adopt mass concentration be 0.1% citric acid.
Described baking temperature is 65～80 ℃, and be 6～10 hours drying time.
It is 20% maltose liquid that described rare maltose can adopt mass concentration, is the consumption that 30～40% ratio of rare maltose liquid weight is determined rare maltose liquid in ginger splices weight.
Described soluble solid mass content is 4: 3 more than or equal to 75% the maltose and the volume ratio of honey.
Described sterilization process was cooled to below 40 ℃ then for to heat 35～40 minutes high-temperature sterilizations under 121 ℃ of conditions, or after adopting pasteurization, 35～37 ℃ of constant temperature stocks 5 days.
This honey tea with fresh ginger of the present invention has following beneficial effect:
(1) honey tea with fresh ginger that makes both can directly eat, and also can be dissolved in being used as health tea usefulness, instant in the hot water.
(2) be raw material with fresh ginger, honey, maltose, do not contain other chemical addition agent.
(3) fresh ginger has sterilization, function of detoxification, can preventing cold, improve appetite, and the peppery composition of the ginger in the fresh ginger can produce a kind of antioxidase after entering human body, and informal dress can be anti-ageing, and therefore this fresh ginger tea set has health-care effect.
(4) adopt preparation method of the present invention, can form unique taste, a kind of new fresh ginger processing and utilization method is provided, have bigger society and economic benefit.
The specific embodiment
Below in conjunction with a preferable specific embodiment honey tea with fresh ginger of the present invention is described further.
Raw material is fresh ginger, honey and maltose.
The manufacturing process of fresh tea honey tea is as follows:
Fresh ginger is cleaned peeling: fresh ginger is cleaned gone to remove ginger peel behind the earth;
Cut into slices or dice: the fresh ginger after will removing the peel is cut into the fourth of the thick sheet of 1～1.5mm or 2 * 2mm, want rip cutting (vertical substantially) during section with the filametntary direction of ginger, ginger meat is along the drying that machine direction the causes phenomenon of curling, so that following process when preventing crosscut;
Protect look: will cut into slices or fourth after fresh ginger to put into concentration be that the citric acid solution of 0.1% (quality) soaked 10～30 seconds, protect look and handle;
Dry: will protect ginger splices after look is handled or Jiang Ding and lie on the stainless steel mesh and dehydrate, 65～80 ℃ of baking temperatures, be 6～10 hours drying time, makes its water content reduce to 5～7% (quality);
Heating, adjustment: ginger splices after will drying or Jiang Ding join in rare maltose that concentration is 20% (quality), ginger splices weight is 30～40% of used maltose weight, be heated to 95～100 ℃, be 3-6 minute heat time heating time, and then adding soluble solid mass content is more than or equal to 75% maltose 200ml, and the soluble solid mass content is more than or equal to 75% honey 150ml, continues heating 3～5 minutes, and being adjusted to the soluble solid mass content is 65～70%;
Can, sterilization: honey tea with fresh ginger is filled in the sterile chamber, sterilize, described sterilization process is cooled to below 40 ℃ then for to heat 35～40 minutes high-temperature sterilizations under 121 ℃ of conditions, or behind the employing pasteurization, the constant temperature stock is 5 days under 35～37 ℃ of conditions.
If need not rare maltose fresh ginger-chip handled and be directly added honey and maltose, can influence the absorption of fresh ginger to honey and maltose, influence product appearance, and after handling with rare maltose earlier by the mode in the present embodiment, the product transparency is good.Certainly, the concentration of used citric acid and rare maltose only is an optimum value in the present embodiment, also can adopt present embodiment concentration in addition in manufacturing process.And the influence of the consumption of honey and maltose is the outward appearance and the taste of product.
Claims (9)
1. the preparation method of a honey tea with fresh ginger, this method comprises following process:
(1) fresh ginger is cleaned peeling: fresh ginger is cleaned gone to remove ginger peel behind the earth;
(2) cut into slices or dice: the fresh ginger after will removing the peel is cut into slices or fourth;
(3) protect look: will cut into slices or fourth after fresh ginger put into citric acid solution and soaked 10～30 seconds, handle to protect look;
(4) drying: ginger splices after will protecting look and handling or Jiang Ding carry out drying makes its water content reduce to 5～7%;
(5) heating, adjustment: ginger splices after will drying or Jiang Ding join and are heated to 95～100 ℃ in rare maltose, be 3-6 minute heat time heating time, and then adding soluble solid mass content is more than or equal to 75% maltose and honey, continue heating 3～5 minutes, after being adjusted to soluble solid content and being 65～70%, can, sterilization.
2. the preparation method of honey tea with fresh ginger as claimed in claim 1 is characterized in that: in the described fresh ginger slicing processes, and the ginger splices rip cutting.
3. the preparation method of honey tea with fresh ginger as claimed in claim 2, it is characterized in that: the thickness of described ginger splices is 1～1.5mm.
4. the preparation method of honey tea with fresh ginger as claimed in claim 1 is characterized in that: the mass concentration of protecting the citric acid that look uses is 0.1%.
5. the preparation method of honey tea with fresh ginger as claimed in claim 1, it is characterized in that: baking temperature is 65～80 ℃ in the described dry run, be 6～10 hours drying time.
6. the preparation method of honey tea with fresh ginger as claimed in claim 1, it is characterized in that: described rare maltose is that mass concentration is 20% maltose liquid, addition is that 30～40% ratio of rare maltose liquid weight is determined in ginger splices weight.
7. the preparation method of honey tea with fresh ginger as claimed in claim 1 is characterized in that: described soluble solid mass content is 4: 3 more than or equal to 75% the maltose and the volume ratio of honey.
8. the preparation method of honey tea with fresh ginger as claimed in claim 1, it is characterized in that: described sterilization process is cooled to below 40 ℃ then for to heat 35～40 minutes high-temperature sterilizations under 121 ℃ of conditions.
9. the preparation method of honey tea with fresh ginger as claimed in claim 1 is characterized in that: described sterilization process is for adopting pasteurization, sterilization back constant temperature stock 5 days under 35～37 ℃ of conditions.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB200510123727XA CN100367877C (en) | 2005-11-22 | 2005-11-22 | Honey tea with fresh ginger and its production method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB200510123727XA CN100367877C (en) | 2005-11-22 | 2005-11-22 | Honey tea with fresh ginger and its production method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1762233A CN1762233A (en) | 2006-04-26 |
| CN100367877C true CN100367877C (en) | 2008-02-13 |
Family
ID=36746711
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB200510123727XA Expired - Fee Related CN100367877C (en) | 2005-11-22 | 2005-11-22 | Honey tea with fresh ginger and its production method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN100367877C (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104304906A (en) * | 2014-11-18 | 2015-01-28 | 黄大观 | Medicinal honey |
| CN105029149A (en) * | 2014-12-30 | 2015-11-11 | 青岛佳信食品有限公司 | Ginger powder honey and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1208564A (en) * | 1998-08-19 | 1999-02-24 | 张其录 | Process for prodn. of ginseng and honey preserved ginger |
| CN1249906A (en) * | 1998-12-31 | 2000-04-12 | 吴宝贵 | Preparation of preserved squash |
| CN1554256A (en) * | 2003-12-19 | 2004-12-15 | 孙楚文 | Madeiravine bulbil sugar and its preparing method |
-
2005
- 2005-11-22 CN CNB200510123727XA patent/CN100367877C/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1208564A (en) * | 1998-08-19 | 1999-02-24 | 张其录 | Process for prodn. of ginseng and honey preserved ginger |
| CN1249906A (en) * | 1998-12-31 | 2000-04-12 | 吴宝贵 | Preparation of preserved squash |
| CN1554256A (en) * | 2003-12-19 | 2004-12-15 | 孙楚文 | Madeiravine bulbil sugar and its preparing method |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1762233A (en) | 2006-04-26 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103210986B (en) | Manufacturing method of lotus root cake and lotus root soup | |
| CN100536688C (en) | Non-fermented pickled vegetable processing method and its soaking liquid | |
| CN106690181A (en) | Preparation method of chopped chili peppers | |
| CN101779804B (en) | Instant holothurian and preparation method thereof | |
| CN104799233B (en) | A kind of preprocessing method of raw materials of pickles processing | |
| CN102485054A (en) | Sparerib lotus root soup product and production method thereof | |
| CN102640833B (en) | Method for making preserved arrowhead by segmental sugar osmosis by microwave | |
| CN1965661B (en) | Tender bamboo shoot product preparation process without using water-boiling method | |
| CN103598630A (en) | Production method of instant frozen abalone sauce | |
| CN104055177A (en) | Preparation method of water chestnut beverage | |
| CN105410759A (en) | Canned honeydew water chestnut production method | |
| CN102771828A (en) | Fish maw with pickled pepper and preparation method thereof | |
| CN100367877C (en) | Honey tea with fresh ginger and its production method | |
| CN103284191B (en) | Pickling method of spiced chicken | |
| CN101507485A (en) | Kraut preparation method and product thereof using sweet potato stem and leaf as raw material | |
| CN101467542A (en) | Novel technique for sterilizing and quickly freezing shellfish products | |
| CN103125793A (en) | Method of manufacturing pineapple jam cans | |
| JP7144876B2 (en) | Non-thermal processing method for fresh bird's nest and fresh bird's nest | |
| CN101822355A (en) | Method for preparing Jinhua ham soup | |
| CN114601102A (en) | Preparation method of dry-fried eel strips and instant food | |
| CN103876075A (en) | Pachyrhizus erosus chips and production method thereof | |
| CN107495237A (en) | A kind of preparation method of pulp-water | |
| CN101138353B (en) | Preparation method of instant self-heating sea cucumber | |
| CN1915088A (en) | Method for preparing hand-grasping mutton | |
| CN104957569A (en) | Vitamin C oil pickled vegetables and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C17 | Cessation of patent right | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20080213 Termination date: 20091222 |