CN104543205A - Fresh ginger tea with function of enhancing memory - Google Patents
Fresh ginger tea with function of enhancing memory Download PDFInfo
- Publication number
- CN104543205A CN104543205A CN201410780185.2A CN201410780185A CN104543205A CN 104543205 A CN104543205 A CN 104543205A CN 201410780185 A CN201410780185 A CN 201410780185A CN 104543205 A CN104543205 A CN 104543205A
- Authority
- CN
- China
- Prior art keywords
- parts
- juice
- green plum
- subsequent use
- fresh ginger
- 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.)
- Pending
Links
- 235000006886 Zingiber officinale Nutrition 0.000 title claims abstract description 34
- 235000008397 ginger Nutrition 0.000 title claims abstract description 34
- 240000007329 Zingiber officinale Species 0.000 title claims abstract 14
- 244000269722 Thea sinensis Species 0.000 title claims 3
- 230000002708 enhancing Effects 0.000 title abstract 4
- 240000001407 Anacardium occidentale Species 0.000 claims abstract description 9
- 235000001274 Anacardium occidentale Nutrition 0.000 claims abstract description 9
- 235000017060 Arachis glabrata Nutrition 0.000 claims abstract description 9
- 240000005781 Arachis hypogaea Species 0.000 claims abstract description 9
- 235000010777 Arachis hypogaea Nutrition 0.000 claims abstract description 9
- 235000018262 Arachis monticola Nutrition 0.000 claims abstract description 9
- 244000182264 Lucuma nervosa Species 0.000 claims abstract description 9
- 235000000564 Lucuma nervosa Nutrition 0.000 claims abstract description 9
- 240000006079 Schisandra chinensis Species 0.000 claims abstract description 9
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 9
- 235000020232 peanut Nutrition 0.000 claims abstract description 9
- 240000004153 Hibiscus sabdariffa Species 0.000 claims abstract description 8
- 235000001018 Hibiscus sabdariffa Nutrition 0.000 claims abstract description 8
- 240000002948 Ophiopogon intermedius Species 0.000 claims abstract description 8
- 240000005373 Panax quinquefolius Species 0.000 claims abstract description 8
- 235000003140 Panax quinquefolius Nutrition 0.000 claims abstract description 8
- 239000000284 extract Substances 0.000 claims abstract description 8
- 241000894006 Bacteria Species 0.000 claims abstract description 7
- CZMRCDWAGMRECN-UGDNZRGBSA-N D-sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 7
- 241000238557 Decapoda Species 0.000 claims abstract description 7
- 240000001417 Vigna umbellata Species 0.000 claims abstract description 7
- 235000011453 Vigna umbellata Nutrition 0.000 claims abstract description 7
- 240000006365 Vitis vinifera Species 0.000 claims abstract description 7
- 235000014787 Vitis vinifera Nutrition 0.000 claims abstract description 7
- 235000009754 grape Nutrition 0.000 claims abstract description 7
- 235000012333 grape Nutrition 0.000 claims abstract description 7
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 7
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 7
- 239000004310 lactic acid Substances 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 241000220317 Rosa Species 0.000 claims description 21
- 238000004140 cleaning Methods 0.000 claims description 15
- 239000000052 vinegar Substances 0.000 claims description 15
- 240000002853 Nelumbo nucifera Species 0.000 claims description 12
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims description 12
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 239000002002 slurry Substances 0.000 claims description 9
- 238000003756 stirring Methods 0.000 claims description 9
- 238000002156 mixing Methods 0.000 claims description 8
- 241000208966 Polygala Species 0.000 claims description 7
- 239000000203 mixture Substances 0.000 claims description 7
- 238000002360 preparation method Methods 0.000 claims description 7
- 235000006484 Paeonia officinalis Nutrition 0.000 claims description 6
- 240000008259 Paeonia officinalis Species 0.000 claims description 6
- 244000064622 Physalis edulis Species 0.000 claims description 6
- 235000001982 Physalis edulis Nutrition 0.000 claims description 6
- CZMRCDWAGMRECN-GDQSFJPYSA-N Sucrose Natural products O([C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O1)[C@@]1(CO)[C@H](O)[C@@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-GDQSFJPYSA-N 0.000 claims description 6
- 240000000851 Vaccinium corymbosum Species 0.000 claims description 6
- 235000003095 Vaccinium corymbosum Nutrition 0.000 claims description 6
- 235000017537 Vaccinium myrtillus Nutrition 0.000 claims description 6
- 235000021014 blueberries Nutrition 0.000 claims description 6
- 235000013532 brandy Nutrition 0.000 claims description 6
- 235000019987 cider Nutrition 0.000 claims description 6
- 239000000706 filtrate Substances 0.000 claims description 6
- 235000015203 fruit juice Nutrition 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 6
- 239000010802 sludge Substances 0.000 claims description 6
- 238000005728 strengthening Methods 0.000 claims description 6
- 239000005720 sucrose Substances 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 3
- 239000004927 clay Substances 0.000 claims description 3
- 229910052570 clay Inorganic materials 0.000 claims description 3
- 238000011049 filling Methods 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 235000013312 flour Nutrition 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 3
- 239000000843 powder Substances 0.000 claims description 3
- 235000013547 stew Nutrition 0.000 claims description 3
- 238000003809 water extraction Methods 0.000 claims description 3
- 239000002893 slag Substances 0.000 claims description 2
- 241001122767 Theaceae Species 0.000 abstract description 16
- 239000003205 fragrance Substances 0.000 abstract description 2
- 235000020226 cashew Nutrition 0.000 abstract 2
- 241001164374 Calyx Species 0.000 abstract 1
- 241000146384 Glaux Species 0.000 abstract 1
- 229960004793 Sucrose Drugs 0.000 abstract 1
- 241000234314 Zingiber Species 0.000 description 20
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 210000002784 Stomach Anatomy 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 235000020995 raw meat Nutrition 0.000 description 1
Abstract
The invention discloses fresh ginger tea with a function of enhancing memory. The fresh ginger tea is prepared from the following raw materials in parts by weight: 110-120 parts of fresh ginger, 80-100 parts of cane sugar, 50-60 parts of peanut kernels, 60-70 parts of cashew kernels, 70-80 parts of oranges, 30-35 parts of egg fruits, 15-20 parts of dried small shrimps, 25-30 parts of red bean paste, 3-4 parts of lactic acid bacteria, 35-40 parts of grape wine lees, 6-7 parts of Chinese magnoliavine fruit and the like. According to the fresh ginger tea with the function of enhancing memory disclosed by the invention, the peanut kernels and cashew kernels are added, so that the fresh ginger tea is refreshing and smooth in taste and rich in fragrance; the oranges, the egg fruits and the like are added, so that the taste of the fresh ginger tea can be improved; and extracts such as Chinese magnoliavine fruit, dwarf lilyturf tuber, thinleaf milkwort root-bark, American ginseng and roselle calyx are added, so that the fresh ginger tea can be used for enhancing memory and nourishing the body.
Description
Technical field
The present invention relates generally to ginger tea and preparing technical field thereof, particularly relates to a kind of ginger tea strengthening memory.
Background technology
The flavor enhancement that ginger often occurs in people's daily life, there is the mouthfeel of Xin Xiang, except raw meat is dispelled taste, and have warm body to warm up the effect of stomach, but people normally eat as flavor enhancement, do not consider its too much effect, thus do not notice its effect to human body yet, and along with people are day by day to the concern of health care, also particularly important to the exploitation of ginger health products.
Summary of the invention
The present invention, in order to make up the defect of prior art, provides a kind of ginger tea strengthening memory and preparation method thereof.
The present invention is achieved by the following technical solutions: a kind of ginger tea strengthening memory, is made up of following raw material: ginger 110-120, sucrose 80-100, shelled peanut 50-60, cashew nut kernel 60-70, orange 70-80, eggfruit 30-35, dried small shrimp 15-20, red bean paste 25-30, lactic acid bacteria 3-4, dregs of grape wine slag, 35-40, fruit of Chinese magnoliavine 6-7, the tuber of dwarf lilyturf 7-8, polygala root 5-6, American Ginseng 5-6, roselle 6-7, peony 4-5, pearl lotus 1-2, green plum rose juice 25-30, pure water 600-650, water is appropriate:
Green plum rose juice, is made up of following raw material: rose 10-12, blueberry 30-40, brandy 60-70, snow lotus live body 30-35, cape gooseberry 35-40, apple vinegar acid-sludge 20-25, green plum vinegar 100-120, water are appropriate;
The preparation method of green plum rose juice: rose is pulverized by (1), puts into container, pours brandy into together with the blueberry cleaned, soak after 5-7 days, pour in pot by materials all in container, heating stews to moisten 1-1.5 hour after boiling, filter, obtain cider for subsequent use;
(2) snow lotus live body, cape gooseberry are cleaned, put into fiberizer simultaneously, pour half green plum vinegar into, wear into slurries.Mixing with apple vinegar acid-sludge pours in pot, boils rear filtration, obtains filtrate for subsequent use;
(3) filtrate in cider and step 2, residue green plum vinegar are merged, stir and obtain green plum rose juice.
Strengthen a preparation method for the ginger tea of memory, comprise the following steps:
(1) cleaned by ginger, mix with sucrose after blending and pour in pot, then pour pure water into, heating simmers 60-70 minute, filters, obtains ginger juice for subsequent use;
(2) shelled peanut, cashew nut kernel are put into baking box and baked, bake rear taking-up, put into flour mill and clay into power for subsequent use; Orange, eggfruit are cleaned, gets its pulp, put into juice extractor and squeeze the juice, filter, obtain fruit juice for subsequent use;
(3) dried small shrimp is cleaned, mix with red bean paste, lactic acid bacteria, grape wine schlempe, put into container after stirring and to ferment 2-2.5 days, gained fermentate is mixed with green plum rose juice and pours in fiberizer that to wear into slurries for subsequent use into;
(4) fruit of Chinese magnoliavine, the tuber of dwarf lilyturf, polygala root, American Ginseng, roselle, peony, the pearl lotus water extraction of 6-9 times amount are got, filter, obtain Chinese medical extract for subsequent use;
(5) by filling after slurries in powder, fruit juice, step 2 in ginger juice, step 2 and Chinese medical extract mixing and stirring.
Invention advantage: the invention discloses a kind of ginger tea strengthening memory, add shelled peanut, cashew nut kernel, smooth in taste, fragrance foot, the interpolation of orange, eggfruit etc., improve the mouthfeel of ginger tea, and the interpolation of the extract such as the fruit of Chinese magnoliavine, the tuber of dwarf lilyturf, polygala root, American Ginseng, roselle, memory can be strengthened, nourish the body.
Detailed description of the invention
Strengthen a ginger tea for memory, be made up of following weight portion (Kg) raw material: ginger 110, sucrose 80, shelled peanut 50, cashew nut kernel 60, orange 70, eggfruit 30, dried small shrimp 15, red bean paste 25, lactic acid bacteria 3, grape wine schlempe 35, the fruit of Chinese magnoliavine 6, the tuber of dwarf lilyturf 7, polygala root 5, American Ginseng 5, roselle 6, peony 4, pearl lotus 1, green plum rose juice 25, pure water 600, water are appropriate:
Green plum rose juice, is made up of following weight portion (Kg) raw material: rose 10, blueberry 30, brandy 60, snow lotus live body 30, cape gooseberry 35, apple vinegar acid-sludge 20, green plum vinegar 100, water are appropriate;
The preparation method of green plum rose juice: rose is pulverized by (1), puts into container, pours brandy into, soak after 5 days, pour in pot by materials all in container together with the blueberry cleaned, and heating stews to moisten 1 hour after boiling, and filters, obtains cider for subsequent use;
(2) snow lotus live body, cape gooseberry are cleaned, put into fiberizer simultaneously, pour half green plum vinegar into, wear into slurries.Mixing with apple vinegar acid-sludge pours in pot, boils rear filtration, obtains filtrate for subsequent use;
(3) filtrate in cider and step 2, residue green plum vinegar are merged, stir and obtain green plum rose juice.
Strengthen a preparation method for the ginger tea of memory, comprise the following steps:
(1) cleaned by ginger, mix with sucrose after blending and pour in pot, then pour pure water into, heating simmers 60 minutes, filters, obtains ginger juice for subsequent use;
(2) shelled peanut, cashew nut kernel are put into baking box and baked, bake rear taking-up, put into flour mill and clay into power for subsequent use; Orange, eggfruit are cleaned, gets its pulp, put into juice extractor and squeeze the juice, filter, obtain fruit juice for subsequent use;
(3) dried small shrimp is cleaned, mix with red bean paste, lactic acid bacteria, grape wine schlempe, after stirring, put into container fermentation 2 days, gained fermentate is mixed with green plum rose juice and pours in fiberizer that to wear into slurries for subsequent use into;
(4) fruit of Chinese magnoliavine, the tuber of dwarf lilyturf, polygala root, American Ginseng, roselle, peony, the pearl lotus water extraction of 6 times amount are got, filter, obtain Chinese medical extract for subsequent use;
(5) by filling after slurries in powder, fruit juice, step 2 in ginger juice, step 2 and Chinese medical extract mixing and stirring.
Claims (2)
1. one kind strengthens the ginger tea of memory, it is characterized in that, be made up of following raw material: ginger 110-120, sucrose 80-100, shelled peanut 50-60, cashew nut kernel 60-70, orange 70-80, eggfruit 30-35, dried small shrimp 15-20, red bean paste 25-30, lactic acid bacteria 3-4, dregs of grape wine slag, 35-40, fruit of Chinese magnoliavine 6-7, the tuber of dwarf lilyturf 7-8, polygala root 5-6, American Ginseng 5-6, roselle 6-7, peony 4-5, pearl lotus 1-2, green plum rose juice 25-30, pure water 600-650, water is appropriate:
Described green plum rose juice, is made up of following raw material: rose 10-12, blueberry 30-40, brandy 60-70, snow lotus live body 30-35, cape gooseberry 35-40, apple vinegar acid-sludge 20-25, green plum vinegar 100-120, water are appropriate;
The preparation method of described green plum rose juice: rose is pulverized by (1), puts into container, pours brandy into together with the blueberry cleaned, soak after 5-7 days, pour in pot by materials all in container, heating stews to moisten 1-1.5 hour after boiling, filter, obtain cider for subsequent use;
(2) snow lotus live body, cape gooseberry are cleaned, put into fiberizer simultaneously, pour half green plum vinegar into, wear into slurries, mix with apple vinegar acid-sludge and pour in pot, boil rear filtration, obtain filtrate for subsequent use;
(3) filtrate in cider and step 2, residue green plum vinegar are merged, stir and obtain green plum rose juice.
2. a kind of preparation method strengthening the ginger tea of memory as claimed in claim 1, is characterized in that, comprise the following steps:
(1) cleaned by ginger, mix with sucrose after blending and pour in pot, then pour pure water into, heating simmers 60-70 minute, filters, obtains ginger juice for subsequent use;
(2) shelled peanut, cashew nut kernel are put into baking box and baked, bake rear taking-up, put into flour mill and clay into power for subsequent use; Orange, eggfruit are cleaned, gets its pulp, put into juice extractor and squeeze the juice, filter, obtain fruit juice for subsequent use;
(3) dried small shrimp is cleaned, mix with red bean paste, lactic acid bacteria, grape wine schlempe, put into container after stirring and to ferment 2-2.5 days, gained fermentate is mixed with green plum rose juice and pours in fiberizer that to wear into slurries for subsequent use into;
(4) fruit of Chinese magnoliavine, the tuber of dwarf lilyturf, polygala root, American Ginseng, roselle, peony, the pearl lotus water extraction of 6-9 times amount are got, filter, obtain Chinese medical extract for subsequent use;
(5) by filling after slurries in powder, fruit juice, step 2 in ginger juice, step 2 and Chinese medical extract mixing and stirring.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410780185.2A CN104543205A (en) | 2014-12-17 | 2014-12-17 | Fresh ginger tea with function of enhancing memory |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410780185.2A CN104543205A (en) | 2014-12-17 | 2014-12-17 | Fresh ginger tea with function of enhancing memory |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104543205A true CN104543205A (en) | 2015-04-29 |
Family
ID=53061134
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410780185.2A Pending CN104543205A (en) | 2014-12-17 | 2014-12-17 | Fresh ginger tea with function of enhancing memory |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104543205A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104824261A (en) * | 2015-05-21 | 2015-08-12 | 安徽一杯茶电子商务有限公司 | Orange flower and sticky rice milky tea |
| CN106035885A (en) * | 2016-07-20 | 2016-10-26 | 潜山县三新茶叶专业合作社 | Effective detoxifying and blood lipid-lowering ginger tea and preparation technology thereof |
| CN107410609A (en) * | 2017-06-29 | 2017-12-01 | 安徽省天山茶业有限公司 | A kind of American Ginseng ginger tea |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1149404A (en) * | 1995-11-06 | 1997-05-14 | 中华人民共和国安徽进出口商品检验局 | Ginger tea and its processing method |
| CN101062386A (en) * | 2007-05-23 | 2007-10-31 | 陈江 | Ginseng ginger tea |
| CN101779714A (en) * | 2009-12-18 | 2010-07-21 | 芜湖盛开营养食品有限公司 | Honey and ginger tea and manufacturing method thereof |
| CN103652045A (en) * | 2013-11-17 | 2014-03-26 | 安徽明珍堂养生品有限公司 | Raw ginger tea |
| CN104068178A (en) * | 2014-05-23 | 2014-10-01 | 天长市金集镇草庙山茶场 | Fruity tea leaves and preparation method thereof |
| CN104106689A (en) * | 2014-06-20 | 2014-10-22 | 枞阳县新长河食品发展有限责任公司 | Slimming buckwheat tea with flower fragrance |
| CN104137936A (en) * | 2014-07-29 | 2014-11-12 | 安徽强旺生物工程有限公司 | Beautifying and toxicant-eliminating instant scented tea and preparation method thereof |
-
2014
- 2014-12-17 CN CN201410780185.2A patent/CN104543205A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1149404A (en) * | 1995-11-06 | 1997-05-14 | 中华人民共和国安徽进出口商品检验局 | Ginger tea and its processing method |
| CN101062386A (en) * | 2007-05-23 | 2007-10-31 | 陈江 | Ginseng ginger tea |
| CN101779714A (en) * | 2009-12-18 | 2010-07-21 | 芜湖盛开营养食品有限公司 | Honey and ginger tea and manufacturing method thereof |
| CN103652045A (en) * | 2013-11-17 | 2014-03-26 | 安徽明珍堂养生品有限公司 | Raw ginger tea |
| CN104068178A (en) * | 2014-05-23 | 2014-10-01 | 天长市金集镇草庙山茶场 | Fruity tea leaves and preparation method thereof |
| CN104106689A (en) * | 2014-06-20 | 2014-10-22 | 枞阳县新长河食品发展有限责任公司 | Slimming buckwheat tea with flower fragrance |
| CN104137936A (en) * | 2014-07-29 | 2014-11-12 | 安徽强旺生物工程有限公司 | Beautifying and toxicant-eliminating instant scented tea and preparation method thereof |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104824261A (en) * | 2015-05-21 | 2015-08-12 | 安徽一杯茶电子商务有限公司 | Orange flower and sticky rice milky tea |
| CN106035885A (en) * | 2016-07-20 | 2016-10-26 | 潜山县三新茶叶专业合作社 | Effective detoxifying and blood lipid-lowering ginger tea and preparation technology thereof |
| CN107410609A (en) * | 2017-06-29 | 2017-12-01 | 安徽省天山茶业有限公司 | A kind of American Ginseng ginger tea |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103891896B (en) | A kind of tribute chrysanthemum Chinese wolfberry tea | |
| CN104095005A (en) | Loquat-sticky rice biscuit | |
| CN103589557A (en) | Mulberry-black rice healthcare wine and preparation method thereof | |
| CN103932292B (en) | A kind of health care sesame paste and preparation method thereof | |
| CN104543202A (en) | Fresh ginger and rosemary tea capable of nourishing kidneys | |
| CN104095010A (en) | Five-cereal passion-fruit biscuit | |
| CN106107753A (en) | A kind of Resina persicae Konjac glucomannan composite jelly | |
| CN103211157A (en) | Production method of buckwheat flavor steamed sponge cake with walnut kernel | |
| CN104305153A (en) | Sweet jujube whitebait sauce and preparation method thereof | |
| CN104543205A (en) | Fresh ginger tea with function of enhancing memory | |
| CN105039126A (en) | Coco nata heat-clearing health vinegar | |
| CN104543146A (en) | Tartary buckwheat-ginger tea | |
| CN104450437A (en) | Cowpea-mulberry chocolate wine | |
| CN104026188A (en) | Fungus-beef biscuit | |
| CN104286961A (en) | Dried lung-heat clearing pig brain silver fish and preparation method thereof | |
| CN105255646A (en) | Maca wine and brewing method thereof | |
| CN104543145A (en) | Fermented black bean and ginger tea | |
| CN107574086A (en) | A kind of glutinous rice strawberry wine and preparation method thereof | |
| CN104171787A (en) | Intestine moistening and weight losing honey-Chinese yam juice | |
| CN104431747A (en) | Sea sedge flour with capability of improving immunity | |
| CN104824282A (en) | Chocolate jasmine scented tea | |
| CN105199918A (en) | Maca highland barley wine and brewing method thereof | |
| CN105039121A (en) | Antivirus onion vinegar | |
| CN104543206A (en) | Fresh ginger and manihot utilissima tea capable of improving immunity | |
| CN104544396A (en) | Health-maintaining ginger-grape juice |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150429 |