CN107048278A - A kind of method for producing health-care steeping ginger - Google Patents
A kind of method for producing health-care steeping ginger Download PDFInfo
- Publication number
- CN107048278A CN107048278A CN201710297122.5A CN201710297122A CN107048278A CN 107048278 A CN107048278 A CN 107048278A CN 201710297122 A CN201710297122 A CN 201710297122A CN 107048278 A CN107048278 A CN 107048278A
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- ginger
- tea
- health
- green
- distilled water
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- 241000234314 Zingiber Species 0.000 title claims abstract description 45
- 235000006886 Zingiber officinale Nutrition 0.000 title claims abstract description 45
- 235000008397 ginger Nutrition 0.000 title claims abstract description 45
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 13
- 244000269722 Thea sinensis Species 0.000 claims abstract description 29
- 235000013616 tea Nutrition 0.000 claims abstract description 26
- 229940094952 green tea extract Drugs 0.000 claims abstract description 17
- 235000020688 green tea extract Nutrition 0.000 claims abstract description 17
- 235000021419 vinegar Nutrition 0.000 claims abstract description 17
- 239000000052 vinegar Substances 0.000 claims abstract description 17
- 150000003839 salts Chemical class 0.000 claims abstract description 13
- 235000000346 sugar Nutrition 0.000 claims abstract description 11
- 235000009569 green tea Nutrition 0.000 claims abstract description 9
- 238000000034 method Methods 0.000 claims abstract description 7
- 239000012153 distilled water Substances 0.000 claims description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 24
- 238000000605 extraction Methods 0.000 claims description 18
- 239000000843 powder Substances 0.000 claims description 18
- 239000007788 liquid Substances 0.000 claims description 12
- 235000007164 Oryza sativa Nutrition 0.000 claims description 10
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical group O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 10
- 229930006000 Sucrose Natural products 0.000 claims description 10
- 235000009566 rice Nutrition 0.000 claims description 10
- 238000007654 immersion Methods 0.000 claims description 8
- 238000004140 cleaning Methods 0.000 claims description 6
- 239000012141 concentrate Substances 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 6
- 238000002386 leaching Methods 0.000 claims description 6
- 238000010992 reflux Methods 0.000 claims description 6
- 238000001914 filtration Methods 0.000 claims description 3
- 235000002639 sodium chloride Nutrition 0.000 claims 2
- 240000007594 Oryza sativa Species 0.000 claims 1
- 150000008442 polyphenolic compounds Chemical class 0.000 abstract description 6
- 235000013824 polyphenols Nutrition 0.000 abstract description 6
- 235000019640 taste Nutrition 0.000 abstract description 4
- 206010011224 Cough Diseases 0.000 abstract description 3
- 231100000614 poison Toxicity 0.000 abstract description 3
- 239000003440 toxic substance Substances 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 2
- 235000019614 sour taste Nutrition 0.000 abstract description 2
- 235000019605 sweet taste sensations Nutrition 0.000 abstract description 2
- 235000019587 texture Nutrition 0.000 abstract description 2
- 206010062717 Increased upper airway secretion Diseases 0.000 abstract 1
- 208000026435 phlegm Diseases 0.000 abstract 1
- 241000209094 Oryza Species 0.000 description 9
- 230000008901 benefit Effects 0.000 description 5
- 238000010025 steaming Methods 0.000 description 3
- CITFYDYEWQIEPX-UHFFFAOYSA-N Flavanol Natural products O1C2=CC(OCC=C(C)C)=CC(O)=C2C(=O)C(O)C1C1=CC=C(O)C=C1 CITFYDYEWQIEPX-UHFFFAOYSA-N 0.000 description 2
- 206010047700 Vomiting Diseases 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000011987 flavanols Nutrition 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 238000007789 sealing Methods 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- PFTAWBLQPZVEMU-DZGCQCFKSA-N (+)-catechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-DZGCQCFKSA-N 0.000 description 1
- LSHVYAFMTMFKBA-TZIWHRDSSA-N (-)-epicatechin-3-O-gallate Chemical compound O([C@@H]1CC2=C(O)C=C(C=C2O[C@@H]1C=1C=C(O)C(O)=CC=1)O)C(=O)C1=CC(O)=C(O)C(O)=C1 LSHVYAFMTMFKBA-TZIWHRDSSA-N 0.000 description 1
- 206010030113 Oedema Diseases 0.000 description 1
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 1
- 206010058679 Skin oedema Diseases 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 150000001765 catechin Chemical class 0.000 description 1
- 235000005487 catechin Nutrition 0.000 description 1
- ADRVNXBAWSRFAJ-UHFFFAOYSA-N catechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3ccc(O)c(O)c3 ADRVNXBAWSRFAJ-UHFFFAOYSA-N 0.000 description 1
- 239000003610 charcoal Substances 0.000 description 1
- 229950001002 cianidanol Drugs 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 150000002206 flavan-3-ols Chemical class 0.000 description 1
- -1 flavanol compound Chemical class 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- HVQAJTFOCKOKIN-UHFFFAOYSA-N flavonol Chemical class O1C2=CC=CC=C2C(=O)C(O)=C1C1=CC=CC=C1 HVQAJTFOCKOKIN-UHFFFAOYSA-N 0.000 description 1
- 150000002216 flavonol derivatives Chemical class 0.000 description 1
- 235000011957 flavonols Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 230000020245 homoiothermy Effects 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 201000004792 malaria Diseases 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 150000007965 phenolic acids Chemical class 0.000 description 1
- 230000008092 positive effect Effects 0.000 description 1
- 230000005855 radiation Effects 0.000 description 1
- 239000000941 radioactive substance Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 230000008673 vomiting Effects 0.000 description 1
- 238000010792 warming Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Cosmetics (AREA)
Abstract
The invention discloses a kind of method for producing health-care steeping ginger, this method is to be soaked in after ginger is handled well in green-tea extract, then adds sugar, vinegar and salt and continues to soak, and obtains steeping ginger with green tea flavored.The bubble ginger of the present invention has color, smell and taste concurrently, crisp texture, sweet and sour taste, and the dehumidifying of existing ginger disappears ruffian, and cough-suppressing phlegm-dispelling functions, removing toxic substances and the radiation-resisting functional for having Tea Polyphenols again, health-care effect is good.
Description
Technical field
The invention belongs to food processing technology field, and in particular to a kind of method for producing health-care steeping ginger.
Background technology
CORTEX ZINGIBERIS RHIZOMAE is pungent cool, controls skin edema, the row severe edema due to hypofunction of the spleen；Ginger juice pungent-warm, pungent scattered stomach cold strength is strong, is used for vomiting；
Rhizoma zingiberis pungent-warm, middle benefit gas instigates cold, Back to Yang Tongmai, and warm malaria strength is big, and the pungent hardship of baked ginger does not walk table in walking, and temperature is lower burnt cold；Big gun
Ginger charcoal is warm-natured, and relatively homoiothermy point is cold；The bitter temperature of ginger is simmered, relatively warming intestines and stomach is cold.The pungent and scattered temperature of ginger, Energy benefit taste is apt to middle benefit gas drop
Check is vomitted, and dehumidify the ruffian that disappears, cough-relieving apophlegmatic, using stopping nausea and vomiting by lowering the adverse flow of QI as length.
Tea Polyphenols (Tea Polyphenols) is the general name of Polyphenols of Tea, including flavanol compound, pattern are general
Class, flavonoids, flavonols and phenolic acid class etc..Predominantly flavanols (catechin) class, catechin accounts for 60-80.Class material tea is more
Phenol is also known as tea boots or tea tannin, is to form one of Main Ingredients and Appearance of tealeaves color, smell and taste, is also to have the main of healthcare function in tealeaves
One of composition.Research shows that the removing toxic substances of Tea Polyphenols isoreactivity material tool and radiation resistance effectively can prevent radioactive substance from invading
Enter marrow, and saw 90 can be made and 60 are bored excrete rapidly, be described as by health and medical field " radiate jinx ".
The content of the invention
It is an object of the invention to provide a kind of method for producing health-care steeping ginger.
The present invention is realized in the following way：
A kind of method for producing health-care steeping ginger, it is characterised in that comprise the following steps：
（1）The seamless ginger of well-tended appearance is selected, is removed the peel after cleaning, is cut into thickness 0.2-0.5 cm thin slice, dries naturally;
（2）Green tea is ground into tea powder in pulverizer, then extracted tea powder in 90-100 DEG C of distilled water, and
At 70-80 DEG C, refluxing extraction 2-3 times, each 20-30 min, filtering obtains Extraction of Green Tea liquid；
（3）Extraction of Green Tea liquid is concentrated, concentrate is obtained, and filtered by 200 mesh, the green-tea extract clarified;
（4）Ginger after drying is soaked in green-tea extract;
（5）Sugar, vinegar and salt are added in distilled water, dip is stirred into, dip addition is carried immersed with the green tea of ginger
Take in thing, seal, in the immersion of indoor shady place, can be broken a seal after 15-20 days edible.
It is preferred that, step（2）In, the mass ratio of the tea powder and the distilled water is 1:10-100.
It is preferred that, step（3）In, the concentration is the 1/5-1/10 for being concentrated into leaching liquor volume.
It is preferred that, step（4）In, the time of the immersion is 1-12h.
It is preferred that, step（5）In, the mass ratio of the distilled water and the sugar, vinegar and salt is 100:0.5-2:1-3:
0.2-0.5。
It is preferred that, step（5）In, the sugar is white sugar, and the vinegar is rice vinegar.
Advantages and positive effects of the present invention：
1st, bubble ginger of the invention has color, smell and taste concurrently, crisp texture, sweet and sour taste, and the dehumidifying of existing ginger disappears ruffian, and cough-relieving apophlegmatic is made
With having removing toxic substances and the radiation-resisting functional of Tea Polyphenols again, health-care effect is good.
2nd, the present invention is using green method production, without harmful food additives, product safety health.
3rd, raw material sources of the present invention are extensive, with low cost, easy to operate, energy consumption is low, market prospects good, are adapted to extensive raw
Production.
Embodiment
Below by embodiment, the invention will be further described, so that advantages and features of the invention are easier to be managed
Solution, but protection scope of the present invention is not limited to these embodiments.
Embodiment 1
A kind of method for producing health-care steeping ginger, comprises the following steps：
（1）The seamless ginger of well-tended appearance is selected, is removed the peel after cleaning, is cut into thickness 0.2-0.5 cm thin slice, dries naturally;
（2）Green tea is ground into tea powder in pulverizer, then extracted tea powder in 95 DEG C of distilled water, tea powder is with steaming
The mass ratio of distilled water is 1:50, and at 70 DEG C, refluxing extraction 2 times, 20 min, filters and obtains Extraction of Green Tea liquid every time；
（3）Extraction of Green Tea liquid is concentrated into the 1/5 of leaching liquor volume, concentrate is obtained, and is filtered by 200 mesh, is clarified
Green-tea extract;
（4）Ginger after drying is soaked in 12 h in green-tea extract;
（5）The mass ratio of addition white sugar sugar, rice vinegar and salt in distilled water, distilled water and white sugar, rice vinegar and salt is 100:
1:2:0.23, dip is stirred into, dip is added immersed with the green-tea extract of ginger, sealed, in indoor shady place
Immersion, can break a seal edible after 15 days.
Embodiment 2
A kind of method for producing health-care steeping ginger, comprises the following steps：
（1）The seamless ginger of well-tended appearance is selected, is removed the peel after cleaning, is cut into thickness 0.2-0.5 cm thin slice, dries naturally;
（2）Green tea is ground into tea powder in pulverizer, then extracted tea powder in 90 DEG C of distilled water, tea powder is with steaming
The mass ratio of distilled water is 1:100, and at 70 DEG C, refluxing extraction 3 times, each 20min, filtering obtains Extraction of Green Tea liquid；
（3）Extraction of Green Tea liquid is concentrated into the 1/5 of leaching liquor volume, concentrate is obtained, and is filtered by 200 mesh, is clarified
Green-tea extract;
（4）Ginger after drying is soaked in 1 h in green-tea extract;
（5）The mass ratio of addition white sugar sugar, rice vinegar and salt in distilled water, distilled water and white sugar, rice vinegar and salt is 100:
2:1:0.5, dip is stirred into, dip is added immersed with the green-tea extract of ginger, sealed, in indoor shady place
Immersion, can break a seal edible after 20 days.
Embodiment 3
A kind of method for producing health-care steeping ginger, comprises the following steps：
（1）The seamless ginger of well-tended appearance is selected, is removed the peel after cleaning, is cut into thickness 0.2-0.5 cm thin slice, dries naturally;
（2）Green tea is ground into tea powder in pulverizer, then extracted tea powder in 100 DEG C of distilled water, tea powder with
The mass ratio of distilled water is 1:10, and at 80 DEG C, refluxing extraction 2 times, 30 min, filters and obtains Extraction of Green Tea liquid every time；
（3）Extraction of Green Tea liquid is concentrated into the 1/10 of leaching liquor volume, concentrate is obtained, and is filtered by 200 mesh, is clarified
Green-tea extract;
（4）Ginger after drying is soaked in 6 h in green-tea extract;
（5）The mass ratio of addition white sugar sugar, rice vinegar and salt in distilled water, distilled water and white sugar, rice vinegar and salt is 100:
0.5: 3:0.2, dip is stirred into, dip is added immersed with the green-tea extract of ginger, sealing is shady and cool in interior
Place's immersion, can break a seal edible after 16 days.
Embodiment 4
A kind of method for producing health-care steeping ginger, comprises the following steps：
（1）The seamless ginger of well-tended appearance is selected, is removed the peel after cleaning, is cut into thickness 0.2-0.5 cm thin slice, dries naturally;
（2）Green tea is ground into tea powder in pulverizer, then extracted tea powder in 90 DEG C of distilled water, tea powder is with steaming
The mass ratio of distilled water is 1:60, and at 75 DEG C, refluxing extraction 2 times, 25 min, filters and obtains Extraction of Green Tea liquid every time；
（3）Extraction of Green Tea liquid is concentrated into the 1/8 of leaching liquor volume, concentrate is obtained, and is filtered by 200 mesh, is clarified
Green-tea extract;
（4）Ginger after drying is soaked in 8 h in green-tea extract;
（5）The mass ratio of addition white sugar sugar, rice vinegar and salt in distilled water, distilled water and white sugar, rice vinegar and salt is 100:
1.5:1.5:0.2, dip is stirred into, dip is added immersed with the green-tea extract of ginger, sealing is shady and cool in interior
Place's immersion, can break a seal edible after 18 days.
Claims (6)
1. a kind of method for producing health-care steeping ginger, it is characterised in that comprise the following steps：
（1）The seamless ginger of well-tended appearance is selected, is removed the peel after cleaning, is cut into thickness 0.2-0.5 cm thin slice, dries naturally;
（2）Green tea is ground into tea powder in pulverizer, then extracted tea powder in 90-100 DEG C of distilled water, and
At 70-80 DEG C, refluxing extraction 2-3 times, each 20-30 min, filtering obtains Extraction of Green Tea liquid；
（3）Extraction of Green Tea liquid is concentrated, concentrate is obtained, and filtered by 200 mesh, the green-tea extract clarified;
（4）Ginger after drying is soaked in green-tea extract;
（5）Sugar, vinegar and salt are added in distilled water, dip is stirred into, dip addition is carried immersed with the green tea of ginger
Take in thing, seal, in the immersion of indoor shady place, can be broken a seal after 15-20 days edible.
2. the method for health-care steeping ginger is produced as claimed in claim 1, it is characterised in that step（2）In, the tea powder with it is described
The mass ratio of distilled water is 1:10-100.
3. the method for health-care steeping ginger is produced as claimed in claim 1, it is characterised in that step（3）In, the concentration is concentration
To the 1/5-1/10 of leaching liquor volume.
4. the method for health-care steeping ginger is produced as claimed in claim 1, it is characterised in that step（4）In, the time of the immersion
For 1-12h.
5. the method for health-care steeping ginger is produced as claimed in claim 1, it is characterised in that step（5）In, the distilled water and institute
The mass ratio for stating sugar, vinegar and salt is 100:0.5-2:1-3:0.2-0.5.
6. the method for health-care steeping ginger is produced as claimed in claim 5, it is characterised in that step（5）In, the sugar is white sugar,
The vinegar is rice vinegar.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710297122.5A CN107048278A (en) | 2017-04-28 | 2017-04-28 | A kind of method for producing health-care steeping ginger |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710297122.5A CN107048278A (en) | 2017-04-28 | 2017-04-28 | A kind of method for producing health-care steeping ginger |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107048278A true CN107048278A (en) | 2017-08-18 |
Family
ID=59604267
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710297122.5A Pending CN107048278A (en) | 2017-04-28 | 2017-04-28 | A kind of method for producing health-care steeping ginger |
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| Country | Link |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112690431A (en) * | 2020-12-25 | 2021-04-23 | 贵州统之源食品有限公司 | Soaking solution for pickled ginger and preparation and application thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105361064A (en) * | 2015-12-15 | 2016-03-02 | 李国深 | Preparation method of pickled ginger |
| CN106307268A (en) * | 2016-08-19 | 2017-01-11 | 贵州民生农业发展有限公司 | Production method of pickled garlic rich in tea polyphenols |
-
2017
- 2017-04-28 CN CN201710297122.5A patent/CN107048278A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105361064A (en) * | 2015-12-15 | 2016-03-02 | 李国深 | Preparation method of pickled ginger |
| CN106307268A (en) * | 2016-08-19 | 2017-01-11 | 贵州民生农业发展有限公司 | Production method of pickled garlic rich in tea polyphenols |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112690431A (en) * | 2020-12-25 | 2021-04-23 | 贵州统之源食品有限公司 | Soaking solution for pickled ginger and preparation and application thereof |
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