CN102783533A - Ginger tea and production method thereof - Google Patents
Ginger tea and production method thereof Download PDFInfo
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- CN102783533A CN102783533A CN2011101309343A CN201110130934A CN102783533A CN 102783533 A CN102783533 A CN 102783533A CN 2011101309343 A CN2011101309343 A CN 2011101309343A CN 201110130934 A CN201110130934 A CN 201110130934A CN 102783533 A CN102783533 A CN 102783533A
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- ginger
- tea
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- baking
- powder
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Abstract
The invention discloses a ginger tea and a production method thereof. The ginger tea is prepared by mixing 60 to 70wt% of ginger particles and 40 to 30wt% of black tea or green tea powder. The production method comprises the following steps of cleaning up ginger, cutting the ginger into ginger slices or wires, putting them into an oven, baking them at a temperature of 50 to 200 DEG C for 15 to 60 minutes to obtain dried ginger, putting the dried ginger into a crusher, crushing the dried ginger into ginger particles having particle sizes below 8 millimeters, and mixing the ginger particles and powder of a barley tea or a black tea or a green tea.
Description
Technical field:
The present invention relates to a kind of solid beverage and manufacture craft thereof, particularly a kind of ginger tea and production thereof: method.
Background technology:
The manufacture craft of existing ginger tea is numerous and diverse, and adsorption and permeation technology needs 2-3 time mix, and the adding ingredient accuracy is high, not only complicacy but also be difficult to operate, and also cost is also high; Because of pressing fresh ginger juice, the ginger slag that abandons contains a large amount of nutritions and also abandons thereupon, can not make full use of resource, causes waste; This fresh ginger juice is mixed with B one cyclodextrin, has increased additive, can not keep its pure natural property; And this Camellia is inappropriate for mass consumption in kung fu tea.
Summary of the invention:
The present invention has overcome the shortcoming of above-mentioned existing ginger tea and processing method existence thereof, and an a kind of ginger tea and a production method thereof that can be used for the bag bubble is provided.
A kind of ginger tea mixes with black tea or green tea powder by weight percentage, ginger particle 60-70% wherein, black tea or green tea powder raw material 40～30%.
A kind of production method of ginger tea: ginger is cleaned, and section or silk are put into baking oven and are cured, and stoving temperature 50-200 ℃, cure 15～60 minutes time; Processing ginger does; The dried pulverizer that places of ginger is pulverized, the ginger particulate material is processed in granularity＜8 millimeter again; The ginger particulate material is mixed with pearling cone meal or black tea powder or green tea powder in proportion.
The drink that ginger tea of the present invention is pure natural is brilliant, does not add any additives, and the tea of being prepared all adopts newly picked and processed tea leaves then; Production cost is relatively very low, and for masses provide the instant ginger tea of a kind of health, convenience, science, it is tired both can to have removed infusion from; Can carry again and make things convenient for Instant Drinks, guarantee genuinely simultaneously, mouthfeel is good; It is dense to distinguish the flavor of, and the soup look limpid, meets mass consumption.
The specific embodiment:
Embodiment one
A kind of ginger tea, ginger particle 60%, black tea or green tea powder 40%.
Its production method does, ginger is cleaned, and chopping is put into baking oven and cured, and stoving temperature 150～C cures 30 minutes time; Process the ginger dry plate; Place pulverizer to pulverize the ginger dry plate again, the ginger particulate material is processed in granularity＜8 millimeter; The ginger particulate material is mixed with black tea or green tea powder in proportion.
Claims (2)
1. a ginger tea is characterized in that ginger particle 60～70%, black tea or green tea powder raw material 40～30%.
2. a ginger production method for tea is characterized in that ginger is cleaned, and section or silk are put into the baking oven baking, 50-200 ℃ of baking temperature, 15～60 minutes baking time; Processing ginger does; The dried pulverizer that places of ginger is pulverized, the ginger particulate material is processed in granularity＜8 millimeter again, and the ginger particulate material is mixed with pearling cone meal or black tea powder or green tea powder in proportion.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011101309343A CN102783533A (en) | 2011-05-20 | 2011-05-20 | Ginger tea and production method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011101309343A CN102783533A (en) | 2011-05-20 | 2011-05-20 | Ginger tea and production method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102783533A true CN102783533A (en) | 2012-11-21 |
Family
ID=47149296
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2011101309343A Pending CN102783533A (en) | 2011-05-20 | 2011-05-20 | Ginger tea and production method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102783533A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104161144A (en) * | 2014-07-29 | 2014-11-26 | 宁国中科生物科技有限公司 | Health preserving green tea and manufacture method thereof |
| CN104222386A (en) * | 2014-09-16 | 2014-12-24 | 郎溪庆林生态特色农业观光园有限公司 | Fresh ginger and black tea bag with weight loss function and preparation method of fresh ginger and black tea bag |
| CN106665942A (en) * | 2016-12-13 | 2017-05-17 | 苏州东山茶厂股份有限公司 | Preparation method of fresh-ginger black tea |
| CN113712166A (en) * | 2020-05-25 | 2021-11-30 | 晨光生物科技集团股份有限公司 | A method for preparing Zingiberis rhizoma and the obtained Zingiberis rhizoma |
-
2011
- 2011-05-20 CN CN2011101309343A patent/CN102783533A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104161144A (en) * | 2014-07-29 | 2014-11-26 | 宁国中科生物科技有限公司 | Health preserving green tea and manufacture method thereof |
| CN104222386A (en) * | 2014-09-16 | 2014-12-24 | 郎溪庆林生态特色农业观光园有限公司 | Fresh ginger and black tea bag with weight loss function and preparation method of fresh ginger and black tea bag |
| CN106665942A (en) * | 2016-12-13 | 2017-05-17 | 苏州东山茶厂股份有限公司 | Preparation method of fresh-ginger black tea |
| CN113712166A (en) * | 2020-05-25 | 2021-11-30 | 晨光生物科技集团股份有限公司 | A method for preparing Zingiberis rhizoma and the obtained Zingiberis rhizoma |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20121121 |