CN105935094A - Red date and ginger tea production technology - Google Patents
Red date and ginger tea production technology Download PDFInfo
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- CN105935094A CN105935094A CN201610291051.3A CN201610291051A CN105935094A CN 105935094 A CN105935094 A CN 105935094A CN 201610291051 A CN201610291051 A CN 201610291051A CN 105935094 A CN105935094 A CN 105935094A
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- fresh ginger
- fructus jujubae
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- ginger
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/34—Tea substitutes, e.g. matè; Extracts or infusions thereof
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- Chemical & Material Sciences (AREA)
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- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a red date and ginger tea production technology. The technology comprises the following steps: 1, cleaning fresh ginger for 14min; 2, removing skins of the fresh ginger through a skin removal machine for 8min; 3, putting the fresh ginger in a blanching pot, adding water, heating water and the fresh ginger to 117DEG C, and immersing the fresh ginger for 17min; 4, carrying out 120DEG C steam sterilization on the fresh ginger for 26min; 5, adding the fresh ginger to a slicing machine, and slicing the fresh ginger to produce fresh ginger slices; 6, heating the fresh ginger slices to 115DEG C, and boiling the fresh ginger slices for 45min; 7, putting the fresh ginger slices in a drying machine, setting the temperature at 83DEG C, and drying the fresh ginger slices for 8h; 8, granulating the fresh ginger slices to obtain ginger granules with the size of about 1.61mm; 9, cleaning red dates for 10min; 10, removing skins of the fresh red dates for 5min; 11, blanching the red dates in 101DEG C water for 5min; and 12, carrying out 120DEG C steam sterilization on the red dates for 15min. The technology solves the problems of water content non-compliance, standard exceeding bacterium content and unsafe packaging of products produced through present inexact fresh ginger production technologies.
Description
Technical field
The present invention relates to Rhizoma Zingiberis Recens deep process technology field, be specifically related to a kind of Fructus Jujubae ginger tea production technology.
Background technology
Rhizoma Zingiberis Recens belongs to Zingiberaceae Rhizoma Zingiberis Recens and belongs to herbaceos perennial, has yellow green flower the rhizome of irritant fragrance, plant height 0.5-1 rice；Rhizome is plump, and multi-branched has fragrance and acid, blade lanceolar or wire lanceolar, and without hair, stockless, tip of a leaf film quality, total bennet is up to 25 centimetres；Spike strobiloid, bract is avette, and light green or edge are faint yellow, and top has small cusp, calyx tube to be about 1 centimetre, corolla yellow green, sliver lanceolar, lip central authorities sliver long round shape obovate.Rhizoma Zingiberis Recens is a kind of industrial crops having very much value of exploiting and utilizing, in addition to containing the biological active substances such as (4-hydroxy-3-methoxyphenyl)ethyl methyl ketone, gingerol, possibly together with protein, polysaccharide, vitamin and various trace elements, integrate nutrition, seasoning, health care, it is considered as the health product of integration of edible and medicinal herbs from ancient times by physician, there is the plurality of health care functions such as cold relieving, damp eliminating, warming the stomach, acceleration blood circulation.
Existing fresh ginger production technology is the most rigorous to put in place, and the product water content produced always does not reaches target setting index, bacterial content exceeds standard and packs the safest.
Summary of the invention
For solving above-mentioned technical problem, we have proposed a kind of Fructus Jujubae ginger tea production technology, solve the most rigorous the putting in place of existing fresh ginger production technology and cause that product water content is the most up to standard, bacterial content exceeds standard and packs the safest problem.
For solving the problems referred to above, technical scheme is as follows:
A kind of Fructus Jujubae ginger tea production technology, including following technological process:
Step 01: fresh ginger is cleaned 14 minutes；
Step 02: fresh ginger skinning machine is removed the peel 8 minutes；
Step 03: fresh ginger is put into blanching pot and adds water and be heated to 117 degree, invades bubble 17 minutes；
Step 04: fresh ginger is carried out 120 degree of wet sterilizations 26 minutes；
Step 05: fresh ginger is added microtome and makes fresh ginger-chip；
Step 06: fresh ginger-chip is heated to 115 degree of steaming and decoctings 45 minutes；
Step 07: fresh ginger-chip is put into dehydrator design temperature 83 degree and dries eight hours；
Step 08: fresh ginger-chip is carried out the Rhizoma Zingiberis Recens grain that granulation size is about 1.61mm；
Step 09: Fructus Jujubae cleans 10 minutes；
Step 010: Fructus Jujubae is removed the peel 5 minutes；
Step 011: 101 degree of water blanchings 5 minutes put into by Fructus Jujubae；
Step 012: Fructus Jujubae carries out 120 degree of wet sterilizations 15 minutes；
Step 013: Fructus Jujubae is added microtome；
Step 014: Fructus Jujubae is heated to 100 degree of steaming and decoctings 30 minutes；
Step 015: Fructus Jujubae is put into dehydrator design temperature 80 degree and toasts 8 hours；
Step 016: the Fructus Jujubae grain for 1.0mm size that Fructus Jujubae is pelletized；
Step 017: by brown sugar, Rhizoma Zingiberis Recens grain and Fructus Jujubae grain mix and blend.
Preferably, the ratio of described brown sugar, Rhizoma Zingiberis Recens grain and Fructus Jujubae grain is 2 to 1 to 5.
By technique scheme, a kind of Fructus Jujubae ginger tea production technology that the present invention proposes, solve the most rigorous the putting in place of existing fresh ginger production technology and cause that product water content is the most up to standard, bacterial content exceeds standard and packs the safest problem.
Detailed description of the invention
Technical scheme in the embodiment of the present invention will be clearly and completely described below, it is clear that described embodiment is only a part of embodiment of the present invention rather than whole embodiments.Based on the embodiment in the present invention, the every other embodiment that those of ordinary skill in the art are obtained under not making creative work premise, broadly fall into the scope of protection of the invention.
Below in conjunction with embodiment and detailed description of the invention, the present invention is further detailed explanation.
Embodiment
A kind of Fructus Jujubae ginger tea production technology, including following technological process:
Step 01: fresh ginger is cleaned 14 minutes；
Step 02: fresh ginger skinning machine is removed the peel 8 minutes；
Step 03: fresh ginger is put into blanching pot and adds water and be heated to 117 degree, invades bubble 17 minutes；
Step 04: fresh ginger is carried out 120 degree of wet sterilizations 26 minutes；
Step 05: fresh ginger is added microtome and makes fresh ginger-chip；
Step 06: fresh ginger-chip is heated to 115 degree of steaming and decoctings 45 minutes；
Step 07: fresh ginger-chip is put into dehydrator design temperature 83 degree and dries eight hours；
Step 08: fresh ginger-chip is carried out the Rhizoma Zingiberis Recens grain that granulation size is about 1.61mm；
Step 09: Fructus Jujubae cleans 10 minutes；
Step 010: Fructus Jujubae is removed the peel 5 minutes；
Step 011: 101 degree of water blanchings 5 minutes put into by Fructus Jujubae；
Step 012: Fructus Jujubae carries out 120 degree of wet sterilizations 15 minutes；
Step 013: Fructus Jujubae is added microtome；
Step 014: Fructus Jujubae is heated to 100 degree of steaming and decoctings 30 minutes；
Step 015: Fructus Jujubae is put into dehydrator design temperature 80 degree and toasts 8 hours；
Step 016: the Fructus Jujubae grain for 1.0mm size that Fructus Jujubae is pelletized；
Step 017: by brown sugar, Rhizoma Zingiberis Recens grain and Fructus Jujubae grain mix and blend.
The ratio of described brown sugar, Rhizoma Zingiberis Recens grain and Fructus Jujubae grain is 2 to 1 to 5.
By technique scheme, a kind of Fructus Jujubae ginger tea production technology that the present invention proposes, solve the most rigorous the putting in place of existing fresh ginger production technology and cause that product water content is the most up to standard, bacterial content exceeds standard and packs the safest problem.
Above-described is only the preferred implementation of the present invention a kind of Fructus Jujubae ginger tea production technology; it should be pointed out that, for the person of ordinary skill of the art, without departing from the concept of the premise of the invention; can also make some deformation and improvement, these broadly fall into protection scope of the present invention.
Claims (2)
1. a Fructus Jujubae ginger tea production technology, it is characterised in that include following technological process:
Step 01: fresh ginger is cleaned 15 minutes；
Step 02: fresh ginger skinning machine is removed the peel 9 minutes；
Step 03: fresh ginger is put into blanching pot and adds water and be heated to 118 degree, invades bubble 17 minutes；
Step 04: fresh ginger is carried out 121 degree of wet sterilizations 26 minutes；
Step 05: fresh ginger is added microtome and makes fresh ginger-chip；
Step 06: fresh ginger-chip is heated to 116 degree of steaming and decoctings 45 minutes；
Step 07: fresh ginger-chip is put into dehydrator design temperature 84 degree and dries eight hours；
Step 08: fresh ginger-chip is carried out the Rhizoma Zingiberis Recens grain that granulation size is about 1.65mm；
Step 09: Fructus Jujubae cleans 11 minutes；
Step 010: Fructus Jujubae is removed the peel 6 minutes；
Step 011: 101 degree of water blanchings 5 minutes put into by Fructus Jujubae；
Step 012: Fructus Jujubae carries out 121 degree of wet sterilizations 15 minutes；
Step 013: Fructus Jujubae is added microtome；
Step 014: Fructus Jujubae is heated to 100 degree of steaming and decoctings 31 minutes；
Step 015: Fructus Jujubae is put into dehydrator design temperature 81 degree and toasts 8 hours；
Step 016: the Fructus Jujubae grain for 1.1mm size that Fructus Jujubae is pelletized；
Step 017: by brown sugar, Rhizoma Zingiberis Recens grain and Fructus Jujubae grain mix and blend.
A kind of Fructus Jujubae ginger tea production technology the most according to claim 1, it is characterised in that
The ratio of described brown sugar, Rhizoma Zingiberis Recens grain and Fructus Jujubae grain is 5 to 1 to 2.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610291051.3A CN105935094A (en) | 2016-04-29 | 2016-04-29 | Red date and ginger tea production technology |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610291051.3A CN105935094A (en) | 2016-04-29 | 2016-04-29 | Red date and ginger tea production technology |
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| CN105935094A true CN105935094A (en) | 2016-09-14 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201610291051.3A Pending CN105935094A (en) | 2016-04-29 | 2016-04-29 | Red date and ginger tea production technology |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107094954A (en) * | 2017-06-26 | 2017-08-29 | 高密市红高粱食品有限公司 | Ginger jujube brown sugar tea and preparation method thereof |
| CN107372962A (en) * | 2017-08-11 | 2017-11-24 | 磐安县姜神堂食品有限公司 | A kind of jujube ginger tea and its production technology |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101744340A (en) * | 2010-02-25 | 2010-06-23 | 毕小平 | Ginger and jujube granules and preparation method thereof |
| CN102696805A (en) * | 2012-06-19 | 2012-10-03 | 福建好日子食品有限公司 | Bagged brown sugar ginger tea and preparation process thereof |
| CN103621723A (en) * | 2012-08-30 | 2014-03-12 | 陈磊 | Ginger tea granules |
-
2016
- 2016-04-29 CN CN201610291051.3A patent/CN105935094A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101744340A (en) * | 2010-02-25 | 2010-06-23 | 毕小平 | Ginger and jujube granules and preparation method thereof |
| CN102696805A (en) * | 2012-06-19 | 2012-10-03 | 福建好日子食品有限公司 | Bagged brown sugar ginger tea and preparation process thereof |
| CN103621723A (en) * | 2012-08-30 | 2014-03-12 | 陈磊 | Ginger tea granules |
Non-Patent Citations (2)
| Title |
|---|
| 刘振伟等: "《莱芜生姜》", 30 November 2013, 中国农业科学技术出版社 * |
| 刘敏等: "《水果蔬菜贮藏加工技术方法大全》", 31 January 1993, 地震出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107094954A (en) * | 2017-06-26 | 2017-08-29 | 高密市红高粱食品有限公司 | Ginger jujube brown sugar tea and preparation method thereof |
| CN107372962A (en) * | 2017-08-11 | 2017-11-24 | 磐安县姜神堂食品有限公司 | A kind of jujube ginger tea and its production technology |
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Address after: 237300 Jinzhai County, Anhui Province, modern industrial park gold leaf Road, Anhui Jun Tatsu food Co., Ltd. Applicant after: Anhui Junda Food Co., Ltd. Address before: 237000 Jinzhai modern industrial park, Lu'an, Golden Hill Road East, north of the North Third Road area Applicant before: Anhui Junda Food Co., Ltd. |
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Application publication date: 20160914 |