CN1066569A - Preparation method of brown sugar ginger tea - Google Patents
Preparation method of brown sugar ginger tea Download PDFInfo
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- CN1066569A CN1066569A CN 92108135 CN92108135A CN1066569A CN 1066569 A CN1066569 A CN 1066569A CN 92108135 CN92108135 CN 92108135 CN 92108135 A CN92108135 A CN 92108135A CN 1066569 A CN1066569 A CN 1066569A
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- ginger
- brown sugar
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- volatile oil
- phegma
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Abstract
The invention provides a kind of preparation method of brown sugar ginger tea.At first pretreated ginger is carried out cohobation and separate melt cinder, extract volatile oil and the phegma that contains the peppery composition of ginger.Again phegma adding brown sugar is concentrated, adds the excipient granulation, dries and spray volatile oil and form ginger tea with brown sugar.This preparation method operates under normal pressure, uses conventional equipment, has simple, the easy to operate and good in economic efficiency advantage of technology.Manufactured goods are faint yellow particle, and strong Jiang Xiang pungent is arranged, and bath is an edible, have kept traditional food custom of China's ginger decoction among the people, are the good merchantable brands of disease-prevention health.
Description
The invention belongs to the processing method of daily life with beverage, related especially is a kind of preparation method of brown sugar ginger tea.
Ginger is the flavouring that people like, has medical value simultaneously again.But ginger is preserved difficult, and is perishable rotten, not only causes very big economic loss, and can have a strong impact on health of human body after having eaten rotten ginger.
At present, there is simple processed goods such as dried ginger slice, Jiang Fen to sell on the market, the accumulating of ginger had some effects, but do not tackle the problem at its root, and consumption and economic benefit extreme difference.1991, " China brewages " magazine was delivered comprehensive utilizating research one literary composition of ginger, extracted volatile oil, followed the example of from the ginger slag with quenching and extract gingerol with the way of distillation waterborne, then was deployed into edible product again.Said method, the peppery composition of ginger is followed the example of extraction with quenching, and has increased the complexity of technology, extractant cost height, and only from the ginger slag, extract unreasonable.Facts have proved that the peppery composition of quite a few ginger enters in the distillate, this can influence the utilization rate of resource and economic benefit.
" Shandong food fermentation " magazine has published the article that is entitled as " ginger comprehensive processing technology preliminary study " in 1987, disclose the production method of the solid beverage of Jiang Jing by name.This method is not referred to and is extracted volatile oil, later stage early stage and spray the processing step that makes volatile oil and add brown sugar again, thus the flavor component of Jiang Jing seldom, mouthfeel is poor, it is not good enough to drink effect.Volatile oil, can vapor away in technical process is carried out without extraction at the preliminary stage of technology, and the active ingredient of ginger is not fully utilized, waste resource, deficiency in economic performance.
The present invention, because of extracting volatile oil when the cohobation in early stage, link is sprayed and is made adding to the end, and adds brown sugar and reach and can make full use of resource, and economical and practical, good product performance has overcome the existing in prior technology weak point.
Technical scheme of the present invention is: earlier ginger is given processing, obtain volatile oil, contain extremely dense phegma of pungent and the extremely light ginger slag of pungent through cohobation and melt cinder separation.Then, in phegma, add the brown sugar heating and be condensed into paste.Add edible excipient granulation again, spray volatile oil after the oven dry, promptly make ginger tea with brown sugar.
Above-mentioned ginger gives and handling is that ginger is cleaned and section.
Cohobation is to add water under condition of normal pressure, extracts the process of volatile oil and phegma simultaneously.Adopt and repeat the effect that cohobation can reach relatively more abundant extraction for twice.Each cohobation time is 2 hours.
The edible excipient that adds during granulation is at least wherein a kind of such as Icing Sugar, dextrin, lactose of solubility.The consumption of edible excipient is decided according to the enrichment of phegma, also should be taken into account the fragrant pungent that keeps ginger simultaneously and drinks effect.Therefore, generally will be condensed into thick paste with the phegma of brown sugar for well.
Water consumption during cohobation is calculated by weight, and is generally 1 to 3 times of ginger.
The present invention compared with prior art has following advantage:
1, this preparation method's overall process all is operation under the normal pressure, and its equipment is conventional equipment.Technological process is simple, easy to operate.
2, this method early stage operation cohobation the time extract volatile oil, in last operation, spray again and make into, this loses volatile oil when just having been avoided intermediate link such as evaporation and concentration, heating, drying shortcoming can make full use of resource, and is good in economic efficiency.And, preserved the flavor characteristics of former ginger.
3, because of adding brown sugar, make manufactured goods integrate fragrant, peppery, sweet, mouthfeel is good, and the custom of the edible ginger decoction of tool China folk tradition.Simultaneously, also can increase diseases prevention, the health-care effect of manufactured goods.
The invention will be further described below in conjunction with embodiment:
Embodiment 1:
Use ginger 500g, clean section, add water 1000ml, cohobation 2 hours also separates melt cinder, obtains volatile oil, contains the phegma and the ginger slag of pungency component.Adding 1000ml water in slag again repeats cohobation 2 hours and separates melt cinder.In above-mentioned phegma, add 100g brown sugar, normal pressure heating down is condensed into thick paste 130g, add edible Icing Sugar of solubility and dextrin (its weight ratio is 3: 1) 450g and make 10 purpose particles, keep spraying volatile oil after 60 ℃ of oven dry in 8 hours, promptly make ginger tea with brown sugar 490g.
Embodiment 2:
Use ginger 1000g, clean section, add water 2500ml, cohobation 1 hour also separates melt cinder, obtains volatile oil, phegma and ginger slag.In slag, add 2500ml water again, cohobation 2 hours, and isolate phegma.Add 300g brown sugar in the phegma total amount, normal pressure heating down is condensed into thick paste 350g, adds Icing Sugar 1000g, makes 10 purpose particles, and 65 ℃ keep spraying volatile oil after the oven dry in 10 hours, promptly obtain ginger tea with brown sugar 1140g.
The ginger tea with brown sugar that makes with this method is faint yellow particle, has strong ginger fragrance and ginger pungent, and is very easily water-soluble.Fragrance, the pungency component of the contained ginger of 1000g ginger tea with brown sugar is equivalent to the appetite in the 1000g ginger.
Accompanying drawing: process chart of the present invention
Claims (4)
1, a kind of preparation method of brown sugar ginger tea, after it is characterized in that ginger given processing, separate to obtain volatile oil, phegma and ginger slag through cohobation and melt cinder, in phegma, add brown sugar and be condensed into paste, add edible excipient granulation again, the spray of dry back adds volatile oil and forms ginger tea with brown sugar.
2,, it is characterized by described ginger and give that to handle be that it is cleaned section according to the described preparation method of brown sugar ginger tea of claim 1.
3, according to the described preparation method of brown sugar ginger tea of claim 1, it is characterized by described cohobation is to repeat cohobation, each 1 to 2 hour through twice under condition of normal pressure.
4, according to the described preparation method of brown sugar ginger tea of claim 1, Icing Sugar or dextrin or lactose that to it is characterized by described edible excipient be solubility.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 92108135 CN1066569A (en) | 1992-05-15 | 1992-05-15 | Preparation method of brown sugar ginger tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 92108135 CN1066569A (en) | 1992-05-15 | 1992-05-15 | Preparation method of brown sugar ginger tea |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1066569A true CN1066569A (en) | 1992-12-02 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 92108135 Pending CN1066569A (en) | 1992-05-15 | 1992-05-15 | Preparation method of brown sugar ginger tea |
Country Status (1)
| Country | Link |
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| CN (1) | CN1066569A (en) |
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101595930A (en) * | 2009-03-26 | 2009-12-09 | 大山合集团有限公司 | A kind of effervescence ganoderma ginger tea |
| CN101023805B (en) * | 2006-02-17 | 2010-09-01 | 谢明勇 | Ginger, onion tea and preparing method |
| CN102125135A (en) * | 2011-03-16 | 2011-07-20 | 钱雪根 | Health care ginger tea |
| CN102630791A (en) * | 2012-05-22 | 2012-08-15 | 韶关学院 | Preparation method of solid low-sugar ginger tea |
| CN103039794A (en) * | 2013-01-21 | 2013-04-17 | 山东鲁丰食品科技股份有限公司 | Making method of black soybean ginger decoction |
| CN105053381A (en) * | 2015-07-05 | 2015-11-18 | 广州中医药大学 | Method for preparing ginger tea |
| CN105248766A (en) * | 2015-11-04 | 2016-01-20 | 韦武林 | Brown sugar ginger tea containing prebiotics |
| CN105941739A (en) * | 2016-04-29 | 2016-09-21 | 安徽俊达食品有限公司 | Production technology of pure ginger tea |
| CN107212230A (en) * | 2017-07-25 | 2017-09-29 | 安徽生物肽产业研究院有限公司 | A kind of ginger sugar solid beverage |
| CN110810590A (en) * | 2019-11-21 | 2020-02-21 | 云南明镜亨利制药有限公司 | Processing technology and system of brown sugar ginger tea |
-
1992
- 1992-05-15 CN CN 92108135 patent/CN1066569A/en active Pending
Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101023805B (en) * | 2006-02-17 | 2010-09-01 | 谢明勇 | Ginger, onion tea and preparing method |
| CN101595930B (en) * | 2009-03-26 | 2013-03-20 | 上海大山合菌物科技股份有限公司 | Effervescence ganoderma ginger tea |
| CN101595930A (en) * | 2009-03-26 | 2009-12-09 | 大山合集团有限公司 | A kind of effervescence ganoderma ginger tea |
| CN102125135A (en) * | 2011-03-16 | 2011-07-20 | 钱雪根 | Health care ginger tea |
| CN102125135B (en) * | 2011-03-16 | 2012-07-25 | 钱雪根 | Health care ginger tea |
| CN102630791B (en) * | 2012-05-22 | 2013-08-07 | 韶关学院 | Preparation method of solid low-sugar ginger tea |
| CN102630791A (en) * | 2012-05-22 | 2012-08-15 | 韶关学院 | Preparation method of solid low-sugar ginger tea |
| CN103039794A (en) * | 2013-01-21 | 2013-04-17 | 山东鲁丰食品科技股份有限公司 | Making method of black soybean ginger decoction |
| CN105053381A (en) * | 2015-07-05 | 2015-11-18 | 广州中医药大学 | Method for preparing ginger tea |
| CN105248766A (en) * | 2015-11-04 | 2016-01-20 | 韦武林 | Brown sugar ginger tea containing prebiotics |
| CN105941739A (en) * | 2016-04-29 | 2016-09-21 | 安徽俊达食品有限公司 | Production technology of pure ginger tea |
| CN107212230A (en) * | 2017-07-25 | 2017-09-29 | 安徽生物肽产业研究院有限公司 | A kind of ginger sugar solid beverage |
| CN110810590A (en) * | 2019-11-21 | 2020-02-21 | 云南明镜亨利制药有限公司 | Processing technology and system of brown sugar ginger tea |
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