CN104543206A - Fresh ginger and manihot utilissima tea capable of improving immunity - Google Patents
Fresh ginger and manihot utilissima tea capable of improving immunity Download PDFInfo
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- CN104543206A CN104543206A CN201410780328.XA CN201410780328A CN104543206A CN 104543206 A CN104543206 A CN 104543206A CN 201410780328 A CN201410780328 A CN 201410780328A CN 104543206 A CN104543206 A CN 104543206A
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Abstract
The invention discloses fresh ginger and manihot utilissima tea capable of improving immunity. The fresh ginger and manihot utilissima tea is prepared from the following raw materials in parts by weight: 35-40 parts of fresh ginger, 30-35 parts of burdock root sauce, 20-25 parts of pomegranate wine lees, 5-7 parts of manihot utilissima powder, 20-30 parts of shiitake mushroom, a proper amount of steamed rice dumpling leaves, 35-40 parts of chicken soup, 40-50 parts of hawthorn fruit, 20-30 parts of blueberry fruit, 2-3 parts of ginseng, 1-2 parts of panax notoginseng and the like. The fresh ginger and manihot utilissima tea capable of improving the immunity disclosed by the invention is prepared by adding manihot utilissima, shiitake mushroom, the pomegranate wine lees and the like in a matching mode, and has good taste and rich nutrients; and extracts such as ginseng, panax notoginseng, astragalus membranaceus powder, dried tangerine peel and peppermint are added, so that the fresh ginger and manihot utilissima tea has certain effects of clearing heat and removing toxicity, improving the immunity of a human body, and resisting fatigue.
Description
Technical field
The present invention relates generally to ginger product and preparing technical field thereof, particularly relates to a kind of ginger cassava tea improving immunity.
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 cassava tea improving immunity and preparation method thereof.
The present invention is achieved by the following technical solutions: a kind of ginger cassava tea improving immunity, is made up of following raw material: ginger 35-40, burdock paste 30-35, pomegranate wine schlempe 20-25, tapioca starch 5-7, mushroom 20-30, rice-pudding leaf is appropriate, chicken soup 35-40, hawthorn 40-50, cowberry 20-30, ginseng 2-3, pseudo-ginseng 1-2, astragalus membranaceus powder 1-2, dried orange peel 3-4, peppermint 2-3, oyster 2-3, gynostemma pentaphylla 3-4, Mazus japonicus 0.5-1, green plum rose juice 4-5, soda water 10-15, pure water 130-140, water are 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.
Improve a preparation method for the ginger cassava tea of immunity, comprise the following steps:
(1) ginger is cleaned, enter after pulper blends, put into container, add burdock paste, pomegranate wine schlempe, fully stir, after mixing, put into steaming tray stewing steaming 20-30 minute, take out again and put into pot, add pure water, after heating is boiled, pour tapioca starch into, continue stewing 1-2 hour after stirring, filter, obtain filtrate for subsequent use;
(2) cleaned by mushroom, blend rear rice-pudding leaf and wrap, be placed on baking 5-8 minute on charcoal fire, take out mushroom and put into pot, add chicken soup, heating simmers 20-30 minute, filters, and it is for subsequent use to get filtrate;
(3) hawthorn, cowberry are cleaned, get its pulp, put into juice extractor and squeeze the juice, filter, obtain fruit juice for subsequent use;
(4) ginseng, pseudo-ginseng, astragalus membranaceus powder, dried orange peel, peppermint, oyster, the gynostemma pentaphylla Mazus japonicus water extraction of 5-9 times amount are got, filter, obtain extract for subsequent use;
(5) in filtrate in filtrate, step 2, fruit juice and the step 4 of step 1 being looked, extract, green plum rose juice, soda water merge, and fully stir, mix rear filling.
Invention advantage: the invention discloses a kind of ginger cassava tea improving immunity, interpolation cassava, mushroom, pomegranate wine schlempe etc. prepare and form, there are good mouthfeel and abundant nutrition, and the interpolation of the extract such as ginseng, pseudo-ginseng, astragalus membranaceus powder, dried orange peel, peppermint, there is certain clearing heat and detoxicating, effect of improving body immunity, antifatigue.
Detailed description of the invention
Improve a ginger cassava tea for immunity, be made up of following weight portion (Kg) raw material: ginger 35, burdock paste 30, pomegranate wine schlempe 20, tapioca starch 5, mushroom 20, rice-pudding leaf are appropriate, chicken soup 35, hawthorn 40, cowberry 20, ginseng 2, pseudo-ginseng 1, astragalus membranaceus powder 1, dried orange peel 3, peppermint 2, oyster 2, gynostemma pentaphylla 3, Mazus japonicus 0.5, green plum rose juice 4, soda water 10, pure water 130, 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.
Improve a preparation method for the ginger cassava tea of immunity, comprise the following steps:
(1) ginger is cleaned, enter after pulper blends, put into container, add burdock paste, pomegranate wine schlempe, fully stir, after mixing, put into the stewing steaming of steaming tray 20 minutes, take out again and put into pot, add pure water, after heating is boiled, pour tapioca starch into, continue stewing 1 hour after stirring, filter, obtain filtrate for subsequent use;
(2) cleaned by mushroom, blend rear rice-pudding leaf and wrap, to be placed on charcoal fire baking 5 minutes, take out mushroom and put into pot, add chicken soup, heating simmers 20 minutes, filters, and it is for subsequent use to get filtrate;
(3) hawthorn, cowberry are cleaned, get its pulp, put into juice extractor and squeeze the juice, filter, obtain fruit juice for subsequent use;
(4) ginseng, pseudo-ginseng, astragalus membranaceus powder, dried orange peel, peppermint, oyster, the gynostemma pentaphylla Mazus japonicus water extraction of 5 times amount are got, filter, obtain extract for subsequent use;
(5) in filtrate in filtrate, step 2, fruit juice and the step 4 of step 1 being looked, extract, green plum rose juice, soda water merge, and fully stir, mix rear filling.
Claims (2)
1. one kind is improved the ginger cassava tea of immunity, it is characterized in that, be made up of following raw material: ginger 35-40, burdock paste 30-35, pomegranate wine schlempe 20-25, tapioca starch 5-7, mushroom 20-30, rice-pudding leaf is appropriate, chicken soup 35-40, hawthorn 40-50, cowberry 20-30, ginseng 2-3, pseudo-ginseng 1-2, astragalus membranaceus powder 1-2, dried orange peel 3-4, peppermint 2-3, oyster 2-3, gynostemma pentaphylla 3-4, Mazus japonicus 0.5-1, green plum rose juice 4-5, soda water 10-15, pure water 130-140, water are 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 improving the ginger cassava tea of immunity as claimed in claim 1, is characterized in that, comprise the following steps:
(1) ginger is cleaned, enter after pulper blends, put into container, add burdock paste, pomegranate wine schlempe, fully stir, after mixing, put into steaming tray stewing steaming 20-30 minute, take out again and put into pot, add pure water, after heating is boiled, pour tapioca starch into, continue stewing 1-2 hour after stirring, filter, obtain filtrate for subsequent use;
(2) cleaned by mushroom, blend rear rice-pudding leaf and wrap, be placed on baking 5-8 minute on charcoal fire, take out mushroom and put into pot, add chicken soup, heating simmers 20-30 minute, filters, and it is for subsequent use to get filtrate;
(3) hawthorn, cowberry are cleaned, get its pulp, put into juice extractor and squeeze the juice, filter, obtain fruit juice for subsequent use;
(4) ginseng, pseudo-ginseng, astragalus membranaceus powder, dried orange peel, peppermint, oyster, the gynostemma pentaphylla Mazus japonicus water extraction of 5-9 times amount are got, filter, obtain extract for subsequent use;
(5) in filtrate in filtrate, step 2, fruit juice and the step 4 of step 1 being looked, extract, green plum rose juice, soda water merge, and fully stir, mix rear filling.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410780328.XA CN104543206A (en) | 2014-12-17 | 2014-12-17 | Fresh ginger and manihot utilissima tea capable of improving immunity |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410780328.XA CN104543206A (en) | 2014-12-17 | 2014-12-17 | Fresh ginger and manihot utilissima tea capable of improving immunity |
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| CN104543206A true CN104543206A (en) | 2015-04-29 |
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| CN201410780328.XA Pending CN104543206A (en) | 2014-12-17 | 2014-12-17 | Fresh ginger and manihot utilissima tea capable of improving immunity |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107156380A (en) * | 2017-05-31 | 2017-09-15 | 安徽省天山茶业有限公司 | Brown sugar sweet osmanthus ginger tea drink |
| CN108782811A (en) * | 2018-07-03 | 2018-11-13 | 淮北师范大学 | A kind of preparation method of the aroma tea of pomegranate schlempe fermentation |
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| 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 |
-
2014
- 2014-12-17 CN CN201410780328.XA patent/CN104543206A/en active Pending
Patent Citations (6)
| 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 |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107156380A (en) * | 2017-05-31 | 2017-09-15 | 安徽省天山茶业有限公司 | Brown sugar sweet osmanthus ginger tea drink |
| CN108782811A (en) * | 2018-07-03 | 2018-11-13 | 淮北师范大学 | A kind of preparation method of the aroma tea of pomegranate schlempe fermentation |
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Application publication date: 20150429 |