CN106720782A - A kind of jujube ginger tea - Google Patents
A kind of jujube ginger tea Download PDFInfo
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- CN106720782A CN106720782A CN201611200007.3A CN201611200007A CN106720782A CN 106720782 A CN106720782 A CN 106720782A CN 201611200007 A CN201611200007 A CN 201611200007A CN 106720782 A CN106720782 A CN 106720782A
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- ginger
- jujube
- water
- slurries
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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)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Medicines Containing Plant Substances (AREA)
- Non-Alcoholic Beverages (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a kind of jujube ginger tea, it is made from the following raw materials in parts by weight：90 120 parts of ginger, 90 120 parts of jujube, 6 10 parts of purple potato, 13 parts of distiller's yeast, 7 10 parts of red yeast rice, 14 parts of folium photiniae, 25 parts of pseudo-ginseng, 13 parts of cortex acanthopanacis, 7 12 parts of white granulated sugar, 0.4 0.5 parts of salt, 25 parts of honey, 49 parts of tealeaves, 25 parts of pectase, 35 parts of alpha amylase, 36 parts of shitosan, 100 110 parts of water.The present invention with promoting blood circulation, dispelling cold, dehumidifying, sweating, relieve the effect of alcohol, arresting vomiting by using stomachics, keep away the effect that raw meat, consumer edema, defaecation, U.S. face support appearance, taken after mixing it with water adding water by, it is easy to carry, and energy can it is quickly effective, thoroughly leach effective ingredient.
Description
Technical field
The present invention relates to food processing technology field, more particularly to a kind of jujube ginger tea.
Background technology
Ginger property and flavor of peppery and warm, the effect with good warming stomach for dispelling cold.Zingiberene, gingerol in ginger etc. have obvious strong
Stomach, the effect for promoting gastrointestinal peristalsis.Black tea in tealeaves is by fully fermentation, sweet in flavor and warm in property, the effect with invigorating the spleen warm stomach.Ginger
Papillary with good warm stomach, digestant effect, can effectively be driven away the influence of stomach cold by tea.Existing ginger tea
Preparation method is fairly simple, and material is also relatively simple, and taste mouthfeel is poor, nutriment or the more difficult leaching of active ingredient.Mesh
It is preceding with ginger as Raw material processing into drink be mostly the not good enough turbid beverage of sense organ, clear appearance is bright, and color and luster is sparkling and crystal-clear, pure and fresh
Tasty and refreshing clarification type ginger juice drink phoenix feathers and unicorn horns.Fully to develop this affluent resources, the invention provides clarification type ginger
Tea, is that the exploitation of ginger and the industrialized production of ginger tea provide reference frame, also for advocate nature, pursue health, close
Like that the people of self provide a kind of new health drink selection.
The content of the invention
The object of the invention is exactly to make up the defect of prior art, there is provided a kind of jujube ginger tea.
Above-mentioned in order to solve the problems, such as, the present invention uses following technical scheme：
A kind of jujube ginger tea, is made up of following raw material：Ginger, jujube, purple potato, distiller's yeast, red yeast rice, folium photiniae, pseudo-ginseng,
Cortex acanthopanacis, white granulated sugar, salt, honey, tealeaves, pectase, AMS, shitosan, water.
Further, it is prepared from by mass parts ratio by following raw material：Ginger 90-120 parts, jujube 90-120 parts, purple potato 6-
10 parts, distiller's yeast 1-3 parts, red yeast rice 7-10 parts, folium photiniae 1-4 parts, pseudo-ginseng 2-5 parts, cortex acanthopanacis 1-3 parts, white granulated sugar 7-12 parts, food
Salt 0.4-0.5 parts, honey 2-5 parts, tealeaves 4-9 parts, pectase 2-5 parts, AMS 3-5 parts, shitosan 3-6 parts, water 100-
110 parts.
Further, it is prepared from by mass parts ratio by following raw material：100 parts of ginger, 110 parts of jujube, 8 parts of purple potato, distiller's yeast 2
Part, 8 parts of red yeast rice, 3 parts of folium photiniae, 3 parts of pseudo-ginseng, 2 parts of cortex acanthopanacis, 10 parts of white granulated sugar, 0.45 part of salt, 4 parts of honey, tealeaves 7
Part, 3 parts of pectase, 4 parts of AMS, 5 parts of shitosan, 105 parts of water.
Further, the preparation method of the jujube ginger tea is comprised the following steps：
(1) by ginger cleaning, section, and it is immediately placed in standby in the solution of citric acid；Ginger splices is pulled out and is drained, be placed in
It is beaten in beater, filtering obtains ginger magma；By ginger magma under 90-95 DEG C of temperature conditionss, gelatinization treatment 30min；With
It is 4 that ginger magma after gelatinization is adjusted to pH value by citric acid, the amylase of addition ginger magma 0.02%, in 60 DEG C of temperature strip
Enzymolysis 30min is incubated under part；It is 6 that the ginger slurries after enzymolysis are adjusted into pH value with sodium hydroxide solution again, adds ginger slurries
0.04% shitosan, the insulation effect 40min under 50 DEG C of temperature conditionss；The ginger slurries after treatment are centrifuged again
After treatment, supernatant is taken, obtain ginger juice；
(2) jujube is enucleated, adds 1 times of water mashing, filtered, it is 4 that gained jujube slurries citric acid is adjusted into PH, is added
0.005% pectase, 60min is incubated under 55 DEG C of temperature conditionss, goes to centrifugal treating in centrifuge, takes supernatant；
(3) folium photiniae, pseudo-ginseng, cortex acanthopanacis are mixed, plus 5-6 times of water infusion to water is kept to 30%, filtering obtains Chinese medicine and carries
Take liquid；
(4) add 1 times of water to be beaten purple potato, distiller's yeast, red yeast rice are added in gained slurries, sealing and fermenting 3-4 days takes upper strata clear
Night；
(5) material and remaining each raw material after step (1)-(4) are processed mix, and add the pure of honey and 100 times
After water dilution, packing, sterilization are obtained final product
Further, the citric acid concentration described in step (4) is 0.6%.
Beneficial effects of the present invention：The present invention has promoting blood circulation, dispelling cold, dehumidifying, sweating, relieves the effect of alcohol, arresting vomiting by using stomachics, keep away raw meat, disappear
Oedema, defaecation, U.S. face support the effect of appearance, are taken after mixing it with water adding water by, easy to carry, and quickly can effectively, thoroughly leach it is effective into
Part.
Specific embodiment
In order that technological means, creation characteristic, reached purpose and effect that the present invention is realized are easy to understand, tie below
Specific embodiment is closed, the present invention is expanded on further.
Embodiment 1
90 parts of ginger, 90 parts of jujube, 6 parts of purple potato, 1 part of distiller's yeast, 7 parts of red yeast rice, 1 part of folium photiniae, 2 parts of pseudo-ginseng, cortex acanthopanacis 1
Part, 7 parts of white granulated sugar, 0.4 part of salt, 2 parts of honey, 4 parts of tealeaves, 2 parts of pectase, 3 parts of AMS, 3 parts of shitosan, water 100
Part.
Further, the preparation method of the jujube ginger tea is comprised the following steps：
(1) by ginger cleaning, section, and it is immediately placed in standby in the solution of citric acid；Ginger splices is pulled out and is drained, be placed in
It is beaten in beater, filtering obtains ginger magma；By ginger magma under 90 DEG C of temperature conditionss, gelatinization treatment 30min；Use lemon
It is 4 that ginger magma after gelatinization is adjusted to pH value by lemon acid, the amylase of addition ginger magma 0.02%, in 60 DEG C of temperature conditionss
Lower insulation enzymolysis 30min；It is 6 that the ginger slurries after enzymolysis are adjusted into pH value with sodium hydroxide solution again, adds ginger slurries
0.04% shitosan, the insulation effect 40min under 50 DEG C of temperature conditionss；The ginger slurries after treatment are centrifuged again
After treatment, supernatant is taken, obtain ginger juice；
(2) jujube is enucleated, adds 1 times of water mashing, filtered, it is 4 that gained jujube slurries citric acid is adjusted into PH, is added
0.005% pectase, 60min is incubated under 55 DEG C of temperature conditionss, goes to centrifugal treating in centrifuge, takes supernatant；
(3) folium photiniae, pseudo-ginseng, cortex acanthopanacis are mixed, plus 5 times of water infusion to waters are kept to 30%, filtering obtains traditional Chinese medicine extraction
Liquid；
(4) add 1 times of water to be beaten purple potato, distiller's yeast, red yeast rice are added in gained slurries, sealing and fermenting 3 days takes upper strata clear
Night；
(5) material and remaining each raw material after step (1)-(4) are processed mix, and add the pure of honey and 100 times
After water dilution, packing, sterilization are obtained final product
Further, the citric acid concentration described in step (4) is 0.6%.
Embodiment 2
100 parts of ginger, 110 parts of jujube, 8 parts of purple potato, 2 parts of distiller's yeast, 8 parts of red yeast rice, 3 parts of folium photiniae, 3 parts of pseudo-ginseng, slender acanthopanax
2 parts of skin, 10 parts of white granulated sugar, 0.45 part of salt, 4 parts of honey, 7 parts of tealeaves, 3 parts of pectase, 4 parts of AMS, 5 parts of shitosan,
105 parts of water.
Further, the preparation method of the jujube ginger tea is comprised the following steps：
(1) by ginger cleaning, section, and it is immediately placed in standby in the solution of citric acid；Ginger splices is pulled out and is drained, be placed in
It is beaten in beater, filtering obtains ginger magma；By ginger magma under 93 DEG C of temperature conditionss, gelatinization treatment 30min；Use lemon
It is 4 that ginger magma after gelatinization is adjusted to pH value by lemon acid, the amylase of addition ginger magma 0.02%, in 60 DEG C of temperature conditionss
Lower insulation enzymolysis 30min；It is 6 that the ginger slurries after enzymolysis are adjusted into pH value with sodium hydroxide solution again, adds ginger slurries
0.04% shitosan, the insulation effect 40min under 50 DEG C of temperature conditionss；The ginger slurries after treatment are centrifuged again
After treatment, supernatant is taken, obtain ginger juice；
(2) jujube is enucleated, adds 1 times of water mashing, filtered, it is 4 that gained jujube slurries citric acid is adjusted into PH, is added
0.005% pectase, 60min is incubated under 55 DEG C of temperature conditionss, goes to centrifugal treating in centrifuge, takes supernatant；
(3) folium photiniae, pseudo-ginseng, cortex acanthopanacis are mixed, plus 6 times of water infusion to waters are kept to 30%, filtering obtains traditional Chinese medicine extraction
Liquid；
(4) add 1 times of water to be beaten purple potato, distiller's yeast, red yeast rice are added in gained slurries, sealing and fermenting 4 days takes upper strata clear
Night；
(5) material and remaining each raw material after step (1)-(4) are processed mix, and add the pure of honey and 100 times
After water dilution, packing, sterilization are obtained final product
Further, the citric acid concentration described in step (4) is 0.6%.
General principle of the invention and principal character and advantages of the present invention has been shown and described above.The technology of the industry
Personnel it should be appreciated that the present invention is not limited to the above embodiments, simply explanation described in above-described embodiment and specification this
The principle of invention, without departing from the spirit and scope of the present invention, various changes and modifications of the present invention are possible, these changes
Change and improvement all fall within the protetion scope of the claimed invention.The claimed scope of the invention by appending claims and its
Equivalent thereof.
Claims (5)
1. a kind of jujube ginger tea, it is characterised in that be made up of following raw material：Ginger, jujube, purple potato, distiller's yeast, red yeast rice, stone
Nanmu leaf, pseudo-ginseng, cortex acanthopanacis, white granulated sugar, salt, honey, tealeaves, pectase, AMS, shitosan, water.
2. a kind of jujube ginger tea according to claim 1, it is characterised in that by following raw material by mass parts than preparing
Into：Ginger 90-120 parts, jujube 90-120 parts, purple potato 6-10 parts, distiller's yeast 1-3 parts, red yeast rice 7-10 parts, folium photiniae 1-4 parts, three
Seven 2-5 parts, cortex acanthopanacis 1-3 parts, white granulated sugar 7-12 parts, salt 0.4-0.5 parts, honey 2-5 parts, tealeaves 4-9 parts, pectase 2-5
Part, AMS 3-5 parts, shitosan 3-6 parts, water 100-110 parts.
3. described a kind of jujube ginger tea according to claim 1, it is characterised in that by following raw material by mass parts than system
It is standby to form：100 parts of ginger, 110 parts of jujube, 8 parts of purple potato, 2 parts of distiller's yeast, 8 parts of red yeast rice, 3 parts of folium photiniae, 3 parts of pseudo-ginseng, cortex acanthopanacis
2 parts, 10 parts of white granulated sugar, 0.45 part of salt, 4 parts of honey, 7 parts of tealeaves, 3 parts of pectase, 4 parts of AMS, 5 parts of shitosan, water
105 parts.
4. a kind of jujube ginger tea according to claim 1, it is characterised in that the preparation method of the jujube ginger tea includes following
Step：
(1) by ginger cleaning, section, and it is immediately placed in standby in the solution of citric acid；Ginger splices is pulled out and is drained, be placed in mashing
It is beaten in machine, filtering obtains ginger magma；By ginger magma under 90-95 DEG C of temperature conditionss, gelatinization treatment 30min；Use lemon
It is 4 that ginger magma after gelatinization is adjusted to pH value by acid, the amylase of addition ginger magma 0.02%, under 60 DEG C of temperature conditionss
Insulation enzymolysis 30min；It is 6 that the ginger slurries after enzymolysis are adjusted into pH value with sodium hydroxide solution again, adds ginger slurries
0.04% shitosan, the insulation effect 40min under 50 DEG C of temperature conditionss；The ginger slurries after treatment are centrifuged again
After treatment, supernatant is taken, obtain ginger juice；
(2) jujube is enucleated, adds 1 times of water mashing, filtered, it is 4 that gained jujube slurries citric acid is adjusted into PH, is added
0.005% pectase, 60min is incubated under 55 DEG C of temperature conditionss, goes to centrifugal treating in centrifuge, takes supernatant；
(3) folium photiniae, pseudo-ginseng, cortex acanthopanacis, tealeaves are mixed, plus 5-6 times of water infusion to water is kept to 30%, filtering obtains Chinese medicine
Extract solution；
(4) add 1 times of water to be beaten purple potato, distiller's yeast, red yeast rice are added in gained slurries, sealing and fermenting 3-4 days takes supernatant；
(5) material and remaining each raw material after step (1)-(4) are processed mix, and add honey and 100 times of pure water dilute
After releasing, packing, sterilization are obtained final product.
5. the preparation method of jujube ginger tea according to claim 4, it is characterised in that the citric acid concentration described in step (4)
It is 0.6%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611200007.3A CN106720782A (en) | 2016-12-22 | 2016-12-22 | A kind of jujube ginger tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611200007.3A CN106720782A (en) | 2016-12-22 | 2016-12-22 | A kind of jujube ginger tea |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106720782A true CN106720782A (en) | 2017-05-31 |
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ID=58899947
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611200007.3A Pending CN106720782A (en) | 2016-12-22 | 2016-12-22 | A kind of jujube ginger tea |
Country Status (1)
| Country | Link |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107307132A (en) * | 2017-07-28 | 2017-11-03 | 铜陵白姜发展有限责任公司 | A kind of ginger tea and preparation method thereof |
| CN107624940A (en) * | 2017-11-14 | 2018-01-26 | 安徽华健生物科技有限公司 | A kind of processing method of honey ginger tea |
-
2016
- 2016-12-22 CN CN201611200007.3A patent/CN106720782A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107307132A (en) * | 2017-07-28 | 2017-11-03 | 铜陵白姜发展有限责任公司 | A kind of ginger tea and preparation method thereof |
| CN107624940A (en) * | 2017-11-14 | 2018-01-26 | 安徽华健生物科技有限公司 | A kind of processing method of honey ginger tea |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170531 |
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| WD01 | Invention patent application deemed withdrawn after publication |