CN105941737A - Production technology of instant red jujube ginger tea - Google Patents
Production technology of instant red jujube ginger tea Download PDFInfo
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- CN105941737A CN105941737A CN201610290999.7A CN201610290999A CN105941737A CN 105941737 A CN105941737 A CN 105941737A CN 201610290999 A CN201610290999 A CN 201610290999A CN 105941737 A CN105941737 A CN 105941737A
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- minutes
- 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
Abstract
The invention discloses a production technology of instant red jujube ginger tea. The production technology comprises the following process flows: 1, cleaning fresh ginger for 9 minutes; 2, peeling the cleaned fresh ginger with a peeler for 4 minutes; 3, putting the peeled fresh ginger into a blanching pot, adding water, performing heating to 99 DEG C, and performing soaking for 4 minutes; 4, performing steam sterilization on the soaked fresh ginger at 119 DEG C for 14 minutes; 5, adding the sterilized fresh ginger into a slicer, and performing slicing so as to obtain fresh ginger slices; 6, heating the fresh ginger slices to 99 DEG C, and performing cooking for 29 minutes; 7, putting the cooked fresh ginger slices into a drying machine, setting the temperature of the drying machine to be 79 DEG C, and performing drying for 8 hours; 8, milling the dried fresh ginger slices to obtain ginger powder of which the size is about 0.0001mm; 9, cleaning red jujubes for 9 minutes; 10, peeling the cleaned red jujubes for 4 minutes; and 11, putting the peeled red jujubes in water of 99 DEG C, and performing blanching for 4 minutes. According to the production technology disclosed by the invention, the problems that a conventional fresh ginger production technology is not rigorous enough, so that the water content of products does not reach the standard, the bacterial content exceeds the standard and the package is not safe enough, are solved.
Description
Technical field
The present invention relates to Rhizoma Zingiberis Recens deep process technology field, be specifically related to a kind of instant 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 instant 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 instant Fructus Jujubae ginger tea production technology, including following technological process:
Step 01: fresh ginger is cleaned 9 minutes；
Step 02: fresh ginger skinning machine is removed the peel 4 minutes；
Step 03: fresh ginger is put into blanching pot and adds water and be heated to 99 degree, invades bubble 4 minutes；
Step 04: fresh ginger is carried out 119 degree of wet sterilizations 14 minutes；
Step 05: fresh ginger is added microtome and makes fresh ginger-chip；
Step 06: fresh ginger-chip is heated to 99 degree of steaming and decoctings 29 minutes；
Step 07: fresh ginger-chip is put into dehydrator design temperature 79 degree and dries eight hours；
Step 08: fresh ginger-chip is carried out the Rhizoma Zingiberis powder that powder process size is about 0.0001mm；
Step 09: Fructus Jujubae cleans 9 minutes；
Step 010: Fructus Jujubae is removed the peel 4 minutes；
Step 011: 99 degree of water blanchings 4 minutes put into by Fructus Jujubae；
Step 012: Fructus Jujubae carries out 119 degree of wet sterilizations 14 minutes；
Step 013: Fructus Jujubae is added microtome；
Step 014: Fructus Jujubae is heated to 99 degree of steaming and decoctings 29 minutes；
Step 015: Fructus Jujubae is put into dehydrator design temperature 79 degree and toasts eight hours；
Step 016: by the red date powder that Fructus Jujubae powder process is 0.001mm size；
Step 017: by brown sugar, Rhizoma Zingiberis powder and red date powder mix and blend.
Preferably, the specific practice of described step 017 is: 5 grams of brown sugar, Rhizoma Zingiberis powder 1 gram and the ratio mixing and stirring of red date powder 2 grams, and brown sugar, Rhizoma Zingiberis powder and the red date powder that stirring mixes is packed as the pouch of 8 grams every bag.
By technique scheme, the one instant 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 instant Fructus Jujubae ginger tea production technology, including following technological process:
Step 01: fresh ginger is cleaned 9 minutes；
Step 02: fresh ginger skinning machine is removed the peel 4 minutes；
Step 03: fresh ginger is put into blanching pot and adds water and be heated to 99 degree, invades bubble 4 minutes；
Step 04: fresh ginger is carried out 119 degree of wet sterilizations 14 minutes；
Step 05: fresh ginger is added microtome and makes fresh ginger-chip；
Step 06: fresh ginger-chip is heated to 99 degree of steaming and decoctings 29 minutes；
Step 07: fresh ginger-chip is put into dehydrator design temperature 79 degree and dries eight hours；
Step 08: fresh ginger-chip is carried out the Rhizoma Zingiberis powder that powder process size is about 0.0001mm；
Step 09: Fructus Jujubae cleans 9 minutes；
Step 010: Fructus Jujubae is removed the peel 4 minutes；
Step 011: 99 degree of water blanchings 4 minutes put into by Fructus Jujubae；
Step 012: Fructus Jujubae carries out 119 degree of wet sterilizations 14 minutes；
Step 013: Fructus Jujubae is added microtome；
Step 014: Fructus Jujubae is heated to 99 degree of steaming and decoctings 29 minutes；
Step 015: Fructus Jujubae is put into dehydrator design temperature 79 degree and toasts eight hours；
Step 016: by the red date powder that Fructus Jujubae powder process is 0.001mm size；
Step 017: by brown sugar, Rhizoma Zingiberis powder and red date powder mix and blend.
The specific practice of described step 017 is: 5 grams of brown sugar, Rhizoma Zingiberis powder 1 gram and the ratio mixing and stirring of red date powder 2 grams, and brown sugar, Rhizoma Zingiberis powder and the red date powder that stirring mixes is packed as the pouch of 8 grams every bag.
By technique scheme, the one instant 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 a kind of instant Fructus Jujubae ginger tea production technology of the present invention; 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. an instant Fructus Jujubae ginger tea production technology, it is characterised in that include following technique stream
Journey:
Step 01: fresh ginger is cleaned 9 minutes；
Step 02: fresh ginger skinning machine is removed the peel 4 minutes；
Step 03: fresh ginger is put into blanching pot and adds water and be heated to 99 degree, invades bubble 4 minutes；
Step 04: fresh ginger is carried out 119 degree of wet sterilizations 14 minutes；
Step 05: fresh ginger is added microtome and makes fresh ginger-chip；
Step 06: fresh ginger-chip is heated to 99 degree of steaming and decoctings 29 minutes；
Step 07: fresh ginger-chip is put into dehydrator design temperature 79 degree and dries eight hours；
Step 08: fresh ginger-chip is carried out the Rhizoma Zingiberis powder that powder process size is about 0.0001mm；
Step 09: Fructus Jujubae cleans 9 minutes；
Step 010: Fructus Jujubae is removed the peel 4 minutes；
Step 011: 99 degree of water blanchings 4 minutes put into by Fructus Jujubae；
Step 012: Fructus Jujubae carries out 119 degree of wet sterilizations 14 minutes；
Step 013: Fructus Jujubae is added microtome；
Step 014: Fructus Jujubae is heated to 99 degree of steaming and decoctings 29 minutes；
Step 015: Fructus Jujubae is put into dehydrator design temperature 79 degree and toasts eight hours；
Step 016: by the red date powder that Fructus Jujubae powder process is 0.001mm size；
Step 017: by brown sugar, Rhizoma Zingiberis powder and red date powder mix and blend.
One the most according to claim 1 instant Fructus Jujubae ginger tea production technology, its feature
Being, the specific practice of described step 017 is: 5 grams of brown sugar, Rhizoma Zingiberis powder 1 gram and red date powder 2
Gram ratio mixing and stirring, the stirring brown sugar, Rhizoma Zingiberis powder and the red date powder that mix are packed as
The pouch of 8 grams every bag.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610290999.7A CN105941737A (en) | 2016-04-29 | 2016-04-29 | Production technology of instant red jujube ginger tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610290999.7A CN105941737A (en) | 2016-04-29 | 2016-04-29 | Production technology of instant red jujube ginger tea |
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| CN105941737A true CN105941737A (en) | 2016-09-21 |
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| CN201610290999.7A Pending CN105941737A (en) | 2016-04-29 | 2016-04-29 | Production technology of instant red jujube ginger tea |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107006654A (en) * | 2017-05-20 | 2017-08-04 | 宣城华科宣木瓜生物科技有限公司 | Xuancheng's pawpaw ginger tea and preparation method thereof |
| CN109170458A (en) * | 2018-08-27 | 2019-01-11 | 天津市康婷生物工程有限公司 | A kind of warm palace drink and its preparation process of warding off the cold |
| CN109393103A (en) * | 2017-08-16 | 2019-03-01 | 陈杰 | Nutrition and health care brown sugar ginger mother's soup |
| CN109699771A (en) * | 2019-01-31 | 2019-05-03 | 黄山市柒日原叶生物科技咨询有限公司 | A method of instant tea is prepared by quantitatively assorted |
| CN114009544A (en) * | 2021-12-09 | 2022-02-08 | 福建优创农业发展有限公司 | Preparation method of bagged ginger tea solid beverage with high dissolution rate |
Citations (3)
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| 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 CN201610290999.7A patent/CN105941737A/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 |
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| 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 (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107006654A (en) * | 2017-05-20 | 2017-08-04 | 宣城华科宣木瓜生物科技有限公司 | Xuancheng's pawpaw ginger tea and preparation method thereof |
| CN109393103A (en) * | 2017-08-16 | 2019-03-01 | 陈杰 | Nutrition and health care brown sugar ginger mother's soup |
| CN109170458A (en) * | 2018-08-27 | 2019-01-11 | 天津市康婷生物工程有限公司 | A kind of warm palace drink and its preparation process of warding off the cold |
| CN109699771A (en) * | 2019-01-31 | 2019-05-03 | 黄山市柒日原叶生物科技咨询有限公司 | A method of instant tea is prepared by quantitatively assorted |
| CN114009544A (en) * | 2021-12-09 | 2022-02-08 | 福建优创农业发展有限公司 | Preparation method of bagged ginger tea solid beverage with high dissolution rate |
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| CB02 | Change of applicant information | ||
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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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| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20160921 |