CN103859092B - Instant ginger garlic tea and preparation method - Google Patents
Instant ginger garlic tea and preparation method Download PDFInfo
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- CN103859092B CN103859092B CN201410117166.1A CN201410117166A CN103859092B CN 103859092 B CN103859092 B CN 103859092B CN 201410117166 A CN201410117166 A CN 201410117166A CN 103859092 B CN103859092 B CN 103859092B
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- 240000002234 Allium sativum Species 0.000 title claims abstract description 62
- 235000006886 Zingiber officinale Nutrition 0.000 title claims abstract description 62
- 235000004611 garlic Nutrition 0.000 title claims abstract description 62
- 235000008397 ginger Nutrition 0.000 title claims abstract description 62
- 244000269722 Thea sinensis Species 0.000 title claims abstract description 51
- 238000002360 preparation method Methods 0.000 title claims description 16
- 244000273928 Zingiber officinale Species 0.000 title 1
- 241000234314 Zingiber Species 0.000 claims abstract description 61
- 239000000284 extract Substances 0.000 claims abstract description 13
- 239000008187 granular material Substances 0.000 claims abstract description 10
- 238000003809 water extraction Methods 0.000 claims abstract description 9
- 235000003599 food sweetener Nutrition 0.000 claims abstract description 7
- 239000000546 pharmaceutical excipient Substances 0.000 claims abstract description 7
- 239000003765 sweetening agent Substances 0.000 claims abstract description 7
- 239000007788 liquid Substances 0.000 claims abstract description 6
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 239000007787 solid Substances 0.000 claims abstract description 4
- 238000000926 separation method Methods 0.000 claims abstract description 3
- 235000013616 tea Nutrition 0.000 claims description 38
- 238000000605 extraction Methods 0.000 claims description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 14
- 239000012141 concentrate Substances 0.000 claims description 12
- 239000007864 aqueous solution Substances 0.000 claims description 10
- 238000001035 drying Methods 0.000 claims description 10
- 238000005469 granulation Methods 0.000 claims description 9
- 230000003179 granulation Effects 0.000 claims description 9
- 239000011230 binding agent Substances 0.000 claims description 8
- 235000010980 cellulose Nutrition 0.000 claims description 8
- 229920002678 cellulose Polymers 0.000 claims description 8
- 239000001913 cellulose Substances 0.000 claims description 8
- 238000004587 chromatography analysis Methods 0.000 claims description 8
- 229920000168 Microcrystalline cellulose Polymers 0.000 claims description 7
- 239000000463 material Substances 0.000 claims description 7
- 235000019813 microcrystalline cellulose Nutrition 0.000 claims description 7
- 239000008108 microcrystalline cellulose Substances 0.000 claims description 7
- 229940016286 microcrystalline cellulose Drugs 0.000 claims description 7
- 235000006468 Thea sinensis Nutrition 0.000 claims description 6
- 235000020279 black tea Nutrition 0.000 claims description 6
- 239000012528 membrane Substances 0.000 claims description 6
- UEDUENGHJMELGK-HYDKPPNVSA-N Stevioside Chemical group O([C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O UEDUENGHJMELGK-HYDKPPNVSA-N 0.000 claims description 5
- 238000001914 filtration Methods 0.000 claims description 5
- 229940013618 stevioside Drugs 0.000 claims description 5
- OHHNJQXIOPOJSC-UHFFFAOYSA-N stevioside Natural products CC1(CCCC2(C)C3(C)CCC4(CC3(CCC12C)CC4=C)OC5OC(CO)C(O)C(O)C5OC6OC(CO)C(O)C(O)C6O)C(=O)OC7OC(CO)C(O)C(O)C7O OHHNJQXIOPOJSC-UHFFFAOYSA-N 0.000 claims description 5
- 235000019202 steviosides Nutrition 0.000 claims description 5
- 238000001291 vacuum drying Methods 0.000 claims description 5
- 239000004375 Dextrin Substances 0.000 claims description 4
- 229920001353 Dextrin Polymers 0.000 claims description 4
- 235000019425 dextrin Nutrition 0.000 claims description 4
- 235000009569 green tea Nutrition 0.000 claims description 3
- 238000001728 nano-filtration Methods 0.000 claims description 2
- 238000009777 vacuum freeze-drying Methods 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 238000010923 batch production Methods 0.000 abstract description 2
- 238000002372 labelling Methods 0.000 abstract description 2
- 238000003860 storage Methods 0.000 abstract description 2
- 238000009835 boiling Methods 0.000 description 7
- 210000004379 membrane Anatomy 0.000 description 5
- 239000008367 deionised water Substances 0.000 description 3
- 229910021641 deionized water Inorganic materials 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 239000002245 particle Substances 0.000 description 3
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- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- YKPUWZUDDOIDPM-SOFGYWHQSA-N capsaicin Chemical compound COC1=CC(CNC(=O)CCCC\C=C\C(C)C)=CC=C1O YKPUWZUDDOIDPM-SOFGYWHQSA-N 0.000 description 2
- 230000002496 gastric effect Effects 0.000 description 2
- 230000036541 health Effects 0.000 description 2
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- 206010000060 Abdominal distension Diseases 0.000 description 1
- 206010000087 Abdominal pain upper Diseases 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 206010028748 Nasal obstruction Diseases 0.000 description 1
- 206010068319 Oropharyngeal pain Diseases 0.000 description 1
- 201000007100 Pharyngitis Diseases 0.000 description 1
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 1
- 206010037660 Pyrexia Diseases 0.000 description 1
- 206010047700 Vomiting Diseases 0.000 description 1
- 150000008126 allyl sulfides Chemical class 0.000 description 1
- 230000003143 atherosclerotic effect Effects 0.000 description 1
- 229960002504 capsaicin Drugs 0.000 description 1
- 235000017663 capsaicin Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
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- 239000012530 fluid Substances 0.000 description 1
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- 235000013305 food Nutrition 0.000 description 1
- NLDDIKRKFXEWBK-AWEZNQCLSA-N gingerol Chemical compound CCCCC[C@H](O)CC(=O)CCC1=CC=C(O)C(OC)=C1 NLDDIKRKFXEWBK-AWEZNQCLSA-N 0.000 description 1
- JZLXEKNVCWMYHI-UHFFFAOYSA-N gingerol Natural products CCCCC(O)CC(=O)CCC1=CC=C(O)C(OC)=C1 JZLXEKNVCWMYHI-UHFFFAOYSA-N 0.000 description 1
- 235000002780 gingerol Nutrition 0.000 description 1
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- 238000001179 sorption measurement Methods 0.000 description 1
- 239000012798 spherical particle Substances 0.000 description 1
- 230000004936 stimulating effect Effects 0.000 description 1
- 230000008673 vomiting Effects 0.000 description 1
Abstract
The present invention relates to a kind of instant ginger garlic tea, comprise ginger, the extract 80% ~ 100% of garlic and tealeaves, excipient 0 ~ 20% and sweetener 0 ~ 0.5% by weight percentage, add up to 100%, be get via raw material ginger, garlic and tealeaves water extraction, Separation of Solid and Liquid, batching granulate form.Ginger garlic tea prepared by the present invention has instant feature, and maintains flavor taste and the nutritional labeling of traditional ginger garlic tea, drinks conveniently, is convenient to storage, is applicable to batch production.
Description
Technical field
The invention belongs to field of tea, be specifically related to a kind of instant ginger garlic tea and preparation method.
Background technology
Ginger and garlic are indispensable pungent and fragrant flavorings in life, and cooking can not only be allowed more delicious, and itself also has the attribute of health care.Ginger is warm in nature, and its " gingerol " of containing and " the rare phenol of ginger " energy stimulating gastrointestinal mucous membrane, make gastrointestinal redness, digestion power strengthens, and effectively can treat the abdominal distension, stomachache, diarrhoea, vomiting etc. of eating cold and cool food and too much causing.Garlic is warm in nature, and taste is pungent flat, containing a kind of Capsaicin being " allyl sulfides ", has good killing action to pathogen and parasite, can preventing cold, alleviates fever, cough, has sore throat and the cold symptoms such as nasal obstruction.In addition, garlic also can prevent and improve the diseases such as atherosclerotic, heart disease, hypertension.Traditional ginger garlic tea is that direct boiling water brews ginger and garlic, now do existing bubble at every turn, extremely loaded down with trivial details and expend time in, be away from home and be also difficult to making of having ready conditions, and traditional ginger garlic tea Middle nutrition composition can not get fully effectively release, and major part remains in ginger garlic tea grounds and slatterns.At present, make instant tea with ginger and garlic, have not been reported.
Summary of the invention
The object of this invention is to provide a kind of instant ginger garlic tea and preparation method, the flavor taste of ginger garlic tea can be kept.
Instant ginger garlic tea of the present invention, comprise ginger, the extract 80% ~ 100% of garlic and tealeaves, excipient 0 ~ 20% and sweetener 0 ~ 0.5% by weight percentage, add up to 100%, be get via raw material ginger, garlic and tealeaves water extraction, Separation of Solid and Liquid, batching granulate form.
Described raw material ginger, garlic and tealeaves can according to following percentage by weight proportionings: ginger 40 ~ 60%, garlic 20 ~ 40%, tealeaves 15 ~ 25%, add up to 100%.
Described tealeaves can be black tea, green tea or black tea.The preferred dextrin of described excipient.The preferred stevioside of described sweetener.
The preparation method of above-mentioned instant ginger garlic tea, comprises and raw material ginger, garlic and tealeaves water extraction being got, centrifugal filtration, cellulose chromatography, and concentrate drying obtains the extract of ginger, garlic and tealeaves, granulates after adding excipient and sweetener.Adopt the method for cellulose chromatography, both effectively eliminate the minute solid particles in solution, also the more effective original local flavor remaining ginger garlic tea.
Described water extraction is got and is preferably added 5 ~ 8 times to the water of material quality, and temperature is 70 ~ 80 DEG C, extracts 1 ~ 2 hour.Preferably get 2 ~ 3 times by water extraction.
Described centrifugal filtration preferably first adopts centrifuge, then adopts butterfly seperator.
Described cellulose chromatography adopts microcrystalline cellulose post.Microcrystalline cellulose has good filtering function and certain adsorption capacity.
Described concentrate drying preferably adopts nano-filtration membrane equipment to concentrate, <40 DEG C of vacuum drying or freeze drying.
As improvement, described granulation adopts fluid-bed drying, and temperature is 40 ~ 60 DEG C, and granulation binder employing mass percentage concentration is the aqueous solution of 20 ~ 30% ginger garlic tea extractions.Existing fluid-bed drying directly adopts water or ethanol as granulation binder mostly.Research finds, granulation binder is 20 ~ 30% ginger garlic tea extraction aqueous solution according to mass percent concentration, the beat all uniformity of the particle made and dissolubility is good.Material circulates in fluidisation shape in fluid bed granulator; the core forming particle is easier to using the aqueous solution of 20 ~ 30% ginger garlic tea extractions as vaporific binding agent; result just makes powder congeal into loose granule; while granulating, because thermal current makes highly effective drying to it, moisture content constantly evaporates; powder constantly solidifies; be introduced through journey to repeat, formed desirable, uniform many micropores spherical particle.
Because high temperature has a great impact the local flavor of product, dissolubility, so in preparation process, adopt that NF membrane is concentrated, <40 DEG C low temperature drying, fluidized drying granulate, the more effective a large amount of losses preventing volatile materials in ginger garlic tea, also ensure that the dissolubility that ginger garlic tea is good.
Ginger garlic tea prepared by the present invention has instant feature, and maintains flavor taste and the nutritional labeling of traditional ginger garlic tea, is convenient to storage, be applicable to batch production, overcome the shortcoming of conventional tea, Instant Drinks are simpler, convenient, also effectively played its health care and medical value.
Detailed description of the invention
The present invention does not have particular/special requirement to cellulose chromatography microcrystalline cellulose used, commercially available, and described column condition of crossing can adjust according to actual conditions.Below in conjunction with specific embodiment, the present invention is described in further detail.
Embodiment 1:
Ginger 60kg, garlic 25kg, black tea 15kg are put in extractor, carries out extracted twice: first time adds 7 times amount deionized waters (700kg), Extracting temperature 80 DEG C, extracts 2 hours; Second time 5 times amount deionized waters (500kg), Extracting temperature 80 DEG C, extraction 1 hour.Extract after merging first crosses tripod pendulum type batch centrifugal, after butterfly seperator, and then is directly the microcrystalline cellulose post of 300L by column volume, finally use 2 times of column volume deionized water wash-outs again, collected post liquid, NF membrane concentrates, concentrate <40 DEG C vacuum drying.
Get ginger garlic tea extraction 20kg, the dextrin 2kg and stevioside 50g of gained, put in boiling drier, open boiling drier, make mixing of materials even.Preparation mass percent concentration be the aqueous solution of 25% ginger garlic tea extraction as granulation binder, start to spray the 25% ginger garlic tea extraction aqueous solution when temperature reaches 55 DEG C and granulate.
Embodiment 2:
Put in extractor by ginger 50kg, garlic 30kg, green tea 20kg, first time adds 8 times of water gagings (800kg), Extracting temperature 70 DEG C, extracts 2 hours; Second time 6 times of water gagings (600kg), Extracting temperature 70 DEG C, extraction 1 hour.Extract first crosses tripod pendulum type batch centrifugal, and after butterfly seperator, and then be the microcrystalline cellulose post of 300L by column volume, finally use 2 times of column volume deionized water wash-outs again, collected post liquid, NF membrane concentrates, concentrate <40 DEG C vacuum drying.
Get ginger garlic tea extraction 20kg, the stevioside 30g of gained, put in boiling drier, open boiling drier, make mixing of materials even.Preparation mass percent concentration be the 30% ginger garlic tea extraction aqueous solution as granulation binder, start to spray the 30% ginger garlic tea extraction aqueous solution when temperature reaches 60 DEG C and granulate.
Embodiment 3:
Put in extractor by ginger 35kg, garlic 40kg, black tea 25kg, first time adds 8 times of water gagings (800kg), Extracting temperature 80 DEG C, extracts 2 hours; Second time 7 times of water gagings (700kg), Extracting temperature 80 DEG C, extraction 1 hour.Extract first crosses tripod pendulum type batch centrifugal, and after butterfly seperator, and then be the microcrystalline cellulose post of 300L by column volume, finally use 2 times of column volume deionized water wash-outs again, collected post liquid, NF membrane concentrates, concentrate <40 DEG C vacuum drying.
Get ginger garlic tea extraction 20kg, the dextrin 2.5kg and stevioside 60g of gained, put in boiling drier, open boiling drier, make mixing of materials even.Preparation mass percent concentration be the 20% ginger garlic tea extraction aqueous solution as granulation binder, start to spray the 20% ginger garlic tea extraction aqueous solution when temperature reaches 60 DEG C and granulate.
Claims (9)
1. an instant ginger garlic tea, comprise ginger, the extract 80% ~ 100% of garlic and tealeaves, excipient 0 ~ 20% and sweetener 0 ~ 0.5% by weight percentage, add up to 100%, be get via raw material ginger, garlic and tealeaves water extraction, Separation of Solid and Liquid, cellulose chromatography, batching granulate form; Wherein ginger, garlic and tealeaves are according to following percentage by weight proportioning: ginger 40 ~ 60%, garlic 20 ~ 40%, tealeaves 15 ~ 25%; Described water Extracting temperature is 70 ~ 80 DEG C; Described cellulose chromatography washes with water.
2. instant ginger garlic tea according to claim 1, it is characterized in that described tealeaves is black tea, green tea or black tea, described excipient is dextrin, and described sweetener is stevioside.
3. the preparation method of instant ginger garlic tea described in a claim 1 or 2, comprise and raw material ginger, garlic and tealeaves water extraction are got, centrifugal filtration, cellulose chromatography, concentrate drying obtains the extract of ginger, garlic and tealeaves, granulates after adding excipient and sweetener.
4. the preparation method of instant ginger garlic tea according to claim 3, it is characterized in that described water extraction is got is add 5 ~ 8 times to the water of material quality, and temperature is 70 ~ 80 DEG C, extracts 1 ~ 2 hour.
5. the preparation method of instant ginger garlic tea according to claim 4, is characterized in that getting 2 ~ 3 times by water extraction.
6. the preparation method of instant ginger garlic tea according to claim 3, is characterized in that described centrifugal filtration first adopts centrifuge, then adopts butterfly seperator.
7. the preparation method of instant ginger garlic tea according to claim 3, is characterized in that described cellulose chromatography adopts microcrystalline cellulose post, washes with water.
8. the preparation method of instant ginger garlic tea according to claim 3, is characterized in that described concentrate drying adopts nano-filtration membrane equipment to concentrate, <40 DEG C of vacuum drying or freeze drying.
9. the preparation method of instant ginger garlic tea according to claim 3, it is characterized in that described granulation adopts fluid-bed drying, temperature is 40 ~ 60 DEG C, and granulation binder employing mass percentage concentration is the aqueous solution of 20 ~ 30% ginger garlic tea extractions.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410117166.1A CN103859092B (en) | 2014-03-27 | 2014-03-27 | Instant ginger garlic tea and preparation method |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410117166.1A CN103859092B (en) | 2014-03-27 | 2014-03-27 | Instant ginger garlic tea and preparation method |
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| CN103859092A CN103859092A (en) | 2014-06-18 |
| CN103859092B true CN103859092B (en) | 2015-09-09 |
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Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106720724A (en) * | 2016-11-24 | 2017-05-31 | 莱芜东兴源食品有限公司 | A kind of ginger tea and preparation method thereof |
| CN109588599A (en) * | 2019-01-15 | 2019-04-09 | 四川农业大学 | A kind of plant health-care beverage and preparation method thereof containing garlic |
| CN112314758A (en) * | 2020-11-30 | 2021-02-05 | 湖南梅山黑茶股份有限公司 | Ginger-flavored instant golden flower dark tea and preparation method thereof |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1140551A (en) * | 1995-07-17 | 1997-01-22 | 长沙电力学院 | Producing method of iodine garlic tea |
| CN1337243A (en) * | 2000-08-07 | 2002-02-27 | 吴水森 | Cancer preventing health tea made of garlic, pepper, chilli, tea and ginger |
| CN1416716A (en) * | 2001-10-30 | 2003-05-14 | 卢新秋 | Bagged ginger tea and its production process |
| CN102178004A (en) * | 2011-04-29 | 2011-09-14 | 杨晓玲 | Health-care Puer tea drink |
| CN102630791A (en) * | 2012-05-22 | 2012-08-15 | 韶关学院 | Preparation method of solid low-sugar ginger tea |
| CN103549057A (en) * | 2013-10-25 | 2014-02-05 | 寿宁县春伦茶业有限公司 | Garlic tea and processing method thereof |
-
2014
- 2014-03-27 CN CN201410117166.1A patent/CN103859092B/en active Active
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1140551A (en) * | 1995-07-17 | 1997-01-22 | 长沙电力学院 | Producing method of iodine garlic tea |
| CN1337243A (en) * | 2000-08-07 | 2002-02-27 | 吴水森 | Cancer preventing health tea made of garlic, pepper, chilli, tea and ginger |
| CN1416716A (en) * | 2001-10-30 | 2003-05-14 | 卢新秋 | Bagged ginger tea and its production process |
| CN102178004A (en) * | 2011-04-29 | 2011-09-14 | 杨晓玲 | Health-care Puer tea drink |
| CN102630791A (en) * | 2012-05-22 | 2012-08-15 | 韶关学院 | Preparation method of solid low-sugar ginger tea |
| CN103549057A (en) * | 2013-10-25 | 2014-02-05 | 寿宁县春伦茶业有限公司 | Garlic tea and processing method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 冯德霞等.姜蒜茶.《中国药膳宝典》.三秦出版社,1995,(第1版), * |
| 速溶姜茶冲剂的开发;王天陆;《食品科技》;19980120(第01期);第39页"一、生产工艺流程"、"二、操作要点"部分 * |
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