CN104543205A - Fresh ginger tea with function of enhancing memory - Google Patents

Fresh ginger tea with function of enhancing memory Download PDF

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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
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China
Prior art keywords
parts
juice
green plum
subsequent use
fresh ginger
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Pending
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CN201410780185.2A
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Chinese (zh)
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周言鲁
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周言鲁
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Priority to CN201410780185.2A priority Critical patent/CN104543205A/en
Publication of CN104543205A publication Critical patent/CN104543205A/en
Pending legal-status Critical Current

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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

A kind of ginger tea strengthening memory
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.
CN201410780185.2A 2014-12-17 2014-12-17 Fresh ginger tea with function of enhancing memory Pending CN104543205A (en)

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Application Number Priority Date Filing Date Title
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CN104543205A true CN104543205A (en) 2015-04-29

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Cited By (3)

* Cited by examiner, † Cited by third party
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)

* Cited by examiner, † Cited by third party
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

Patent Citations (7)

* Cited by examiner, † Cited by third party
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)

* Cited by examiner, † Cited by third party
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

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Application publication date: 20150429