CN105941739A - Production technology of pure ginger tea - Google Patents
Production technology of pure ginger tea Download PDFInfo
- Publication number
- CN105941739A CN105941739A CN201610291049.6A CN201610291049A CN105941739A CN 105941739 A CN105941739 A CN 105941739A CN 201610291049 A CN201610291049 A CN 201610291049A CN 105941739 A CN105941739 A CN 105941739A
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- China
- Prior art keywords
- minutes
- production technology
- ginger
- rhizoma zingiberis
- fresh ginger
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Classifications
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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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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a production technology of pure ginger tea. The production technology comprises the following process flows: 1, cleaning fresh ginger for 13 minutes; 2, peeling the cleaned fresh ginger with a peeler for 7 minutes; 3, adding water to a scalding pot, performing heating to 116 DEG C, and performing soaking for 16 minutes; 4, performing steam sterilization on the fresh ginger at 120 DEG C for 25 minutes; 5, performing slicing with a slicer so as to obtain fresh ginger slices; 6, performing cooking at 110 DEG C for 45 minutes; 7, setting the temperature of a drying machine to 82 DEG C, and performing drying for 8 hours; 8, performing granulation so as to obtain ginger granules of which the size is 0.6-1.6mm; 9, adding the ginger granules and the brown sugar in a stirrer, and performing stirring for 10 minutes; and 10, performing subpackaging. 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 the ginger slices 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 pure 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 Rhizoma Zingiberis moisture 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 pure ginger tea production technology, solve the most rigorous the putting in place of existing fresh ginger production technology and cause that Rhizoma Zingiberis 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 pure ginger tea production technology, including following technological process:
Step 01: fresh ginger is cleaned 13 minutes；
Step 02: skinning machine is removed the peel 7 minutes；
Step 03: blanching pot adds water and is heated to 116 degree, invades bubble 16 minutes；
Step 04:120 degree wet sterilization 25 minutes；
Step 05: microtome；
Step 06:110 degree steaming and decocting 45 minutes；
Step 07: dehydrator design temperature 82 degree is dried eight hours；
Step 08: granulation size is the Rhizoma Zingiberis Recens grain of 0.6-1.6mm；
Step 09: added together with brown sugar in blender by Rhizoma Zingiberis Recens grain, stirs 10 minutes；
Step 010: subpackage.
The ratio of described brown sugar and Rhizoma Zingiberis Recens grain is 0.5 to 1.5.
By technique scheme, the one pure 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 Rhizoma Zingiberis 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 pure ginger tea production technology, including following technological process:
Step 01: fresh ginger is cleaned 13 minutes；
Step 02: skinning machine is removed the peel 7 minutes；
Step 03: blanching pot adds water and is heated to 116 degree, invades bubble 16 minutes；
Step 04:120 degree wet sterilization 25 minutes；
Step 05: microtome；
Step 06:110 degree steaming and decocting 45 minutes；
Step 07: dehydrator design temperature 82 degree is dried eight hours；
Step 08: granulation size is the Rhizoma Zingiberis Recens grain of 0.6-1.6mm；
Step 09: added together with brown sugar in blender by Rhizoma Zingiberis Recens grain, stirs 10 minutes；
Step 010: subpackage.
The ratio of described brown sugar and Rhizoma Zingiberis Recens grain is 0.5 to 1.5.
By technique scheme, the one pure 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 Rhizoma Zingiberis 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 pure 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. a pure ginger tea production technology, it is characterised in that include following technological process:
Step 01: fresh ginger is cleaned 13 minutes；
Step 02: skinning machine is removed the peel 7 minutes；
Step 03: blanching pot adds water and is heated to 116 degree, invades bubble 16 minutes；
Step 04:120 degree wet sterilization 25 minutes；
Step 05: microtome；
Step 06:110 degree steaming and decocting 45 minutes；
Step 07: dehydrator design temperature 82 degree is dried eight hours；
Step 08: granulation size is the Rhizoma Zingiberis Recens grain of 0.6-1.6mm；
Step 09: added together with brown sugar in blender by Rhizoma Zingiberis Recens grain, stirs 10 minutes；
Step 010: subpackage.
One the most according to claim 1 pure ginger tea production technology, it is characterised in that
The ratio of described brown sugar and Rhizoma Zingiberis Recens grain is 0.5 to 1.5.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610291049.6A CN105941739A (en) | 2016-04-29 | 2016-04-29 | Production technology of pure ginger tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610291049.6A CN105941739A (en) | 2016-04-29 | 2016-04-29 | Production technology of pure ginger tea |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105941739A true CN105941739A (en) | 2016-09-21 |
Family
ID=56913920
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610291049.6A Pending CN105941739A (en) | 2016-04-29 | 2016-04-29 | Production technology of pure ginger tea |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105941739A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1066569A (en) * | 1992-05-15 | 1992-12-02 | 四川省中药研究所 | Preparation method of brown sugar ginger tea |
| CN1249136A (en) * | 1998-09-30 | 2000-04-05 | 宋海军 | Method for preparing snow lotus-ginger tea |
| CN101965889A (en) * | 2010-10-25 | 2011-02-09 | 安徽方敏医药有限公司 | Red date and ginger tea 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 |
-
2016
- 2016-04-29 CN CN201610291049.6A patent/CN105941739A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1066569A (en) * | 1992-05-15 | 1992-12-02 | 四川省中药研究所 | Preparation method of brown sugar ginger tea |
| CN1249136A (en) * | 1998-09-30 | 2000-04-05 | 宋海军 | Method for preparing snow lotus-ginger tea |
| CN101965889A (en) * | 2010-10-25 | 2011-02-09 | 安徽方敏医药有限公司 | Red date and ginger tea 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 |
Non-Patent Citations (1)
| Title |
|---|
| 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 * |
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| Date | Code | Title | Description |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| CB02 | Change of applicant information | ||
| CB02 | Change of applicant information |
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 | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20160921 |