CN107307132A - A kind of ginger tea and preparation method thereof - Google Patents
A kind of ginger tea and preparation method thereof Download PDFInfo
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- CN107307132A CN107307132A CN201710630818.5A CN201710630818A CN107307132A CN 107307132 A CN107307132 A CN 107307132A CN 201710630818 A CN201710630818 A CN 201710630818A CN 107307132 A CN107307132 A CN 107307132A
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- 235000006886 Zingiber officinale Nutrition 0.000 title claims abstract description 59
- 235000008397 ginger Nutrition 0.000 title claims abstract description 59
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 244000269722 Thea sinensis Species 0.000 title claims abstract 12
- 244000273928 Zingiber officinale Species 0.000 title 1
- 241000234314 Zingiber Species 0.000 claims abstract description 59
- 244000050907 Hedychium coronarium Species 0.000 claims abstract description 41
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 21
- 235000000346 sugar Nutrition 0.000 claims abstract description 15
- 239000004382 Amylase Substances 0.000 claims abstract description 14
- 102000013142 Amylases Human genes 0.000 claims abstract description 14
- 108010065511 Amylases Proteins 0.000 claims abstract description 14
- 235000019418 amylase Nutrition 0.000 claims abstract description 14
- 235000012907 honey Nutrition 0.000 claims abstract description 14
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 13
- 239000002994 raw material Substances 0.000 claims abstract description 12
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 51
- 238000005119 centrifugation Methods 0.000 claims description 10
- 239000002002 slurry Substances 0.000 claims description 10
- 230000007062 hydrolysis Effects 0.000 claims description 8
- 238000006460 hydrolysis reaction Methods 0.000 claims description 8
- 239000002893 slag Substances 0.000 claims description 6
- 102000004190 Enzymes Human genes 0.000 claims description 5
- 108090000790 Enzymes Proteins 0.000 claims description 5
- 238000009835 boiling Methods 0.000 claims description 5
- 238000005352 clarification Methods 0.000 claims description 5
- 230000003247 decreasing effect Effects 0.000 claims description 5
- 238000012856 packing Methods 0.000 claims description 5
- 239000000546 pharmaceutical excipient Substances 0.000 claims description 5
- 239000011122 softwood Substances 0.000 claims description 5
- 239000006228 supernatant Substances 0.000 claims description 5
- 239000003643 water by type Substances 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 8
- 235000019634 flavors Nutrition 0.000 abstract description 8
- 230000000694 effects Effects 0.000 abstract description 7
- 239000003755 preservative agent Substances 0.000 abstract description 4
- 230000002335 preservative effect Effects 0.000 abstract description 2
- 239000007909 solid dosage form Substances 0.000 abstract description 2
- 235000001497 healthy food Nutrition 0.000 abstract 1
- 241001122767 Theaceae Species 0.000 description 35
- 230000002255 enzymatic effect Effects 0.000 description 3
- 238000002955 isolation Methods 0.000 description 3
- 206010011224 Cough Diseases 0.000 description 2
- 208000008454 Hyperhidrosis Diseases 0.000 description 2
- VFLDPWHFBUODDF-FCXRPNKRSA-N curcumin Chemical compound C1=C(O)C(OC)=CC(\C=C\C(=O)CC(=O)\C=C\C=2C=C(OC)C(O)=CC=2)=C1 VFLDPWHFBUODDF-FCXRPNKRSA-N 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000001939 inductive effect Effects 0.000 description 2
- 206010022000 influenza Diseases 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 210000004072 lung Anatomy 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 210000000952 spleen Anatomy 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- 240000008415 Lactuca sativa Species 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 208000037386 Typhoid Diseases 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000000975 bioactive effect Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 229940109262 curcumin Drugs 0.000 description 1
- 235000012754 curcumin Nutrition 0.000 description 1
- 239000004148 curcumin Substances 0.000 description 1
- 208000013219 diaphoresis Diseases 0.000 description 1
- VFLDPWHFBUODDF-UHFFFAOYSA-N diferuloylmethane Natural products C1=C(O)C(OC)=CC(C=CC(=O)CC(=O)C=CC=2C=C(OC)C(O)=CC=2)=C1 VFLDPWHFBUODDF-UHFFFAOYSA-N 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- NLDDIKRKFXEWBK-AWEZNQCLSA-N gingerol Chemical compound CCCCC[C@H](O)CC(=O)CCC1=CC=C(O)C(OC)=C1 NLDDIKRKFXEWBK-AWEZNQCLSA-N 0.000 description 1
- JZLXEKNVCWMYHI-UHFFFAOYSA-N gingerol Natural products CCCCC(O)CC(=O)CCC1=CC=C(O)C(OC)=C1 JZLXEKNVCWMYHI-UHFFFAOYSA-N 0.000 description 1
- 235000002780 gingerol Nutrition 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 230000007721 medicinal effect Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 201000009240 nasopharyngitis Diseases 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 235000012045 salad Nutrition 0.000 description 1
- 239000004576 sand Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 230000004936 stimulating effect Effects 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 210000004243 sweat Anatomy 0.000 description 1
- 230000035900 sweating Effects 0.000 description 1
- 201000008297 typhoid fever Diseases 0.000 description 1
Classifications
-
- 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
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/18—Extraction of water soluble tea constituents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Mycology (AREA)
- Nutrition Science (AREA)
- Molecular Biology (AREA)
- Botany (AREA)
- Seasonings (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention provides a kind of ginger tea, it is made up of the raw material of following parts by weight：White 90 100 parts of ginger splices, 57 parts of tealeaves, 20 25 parts of white granulated sugar, 23 parts of brown sugar, 46 parts of honey, 0.2 part of amylase and suitable quantity of water.Ginger tea of the present invention, had both remained the local flavor and quality and effect of white ginger, by scientific formula, mouthfeel is preferably；Solid dosage forms is prepared into, is pure natural healthy food without preservative；It is easy to take, carries, stores.Present invention also offers the preparation method of the ginger tea, the local flavor and quality and effect of white ginger, and not adding preservative agent, long shelf-life had both been remained.
Description
Technical field
The present invention relates to food technology field, more particularly to a kind of ginger tea and preparation method thereof.
Background technology
Ginger is a variety of containing gingerol, salad oil, curcumin, Ginger Protease etc. in the root tuber stem of ginger, ginger
Bioactive ingredients, with inducing sweat and dispelling exogenous evils, warm lung cough-relieving is evident in efficacy to influenza, typhoid fever, cough etc., for women, also warms up
Palace warm stomach, the effect stimulated circulation.The white ginger in Tongling is rare Local Excellent kind, is one of Tongling " eight treasures (choice ingredients of certain special dishes) ", early in
Northern Song Dynasty is just listed in tribute.The traditional Chinese medical science is usually used in sweating, inducing diaphoresis, cold-dispelling, strengthening the spleen and stomach.It is so that " the big thin skin of block, juice are more simultaneously
Slag is few, meat is tender and crisp, aromatic flavour " characteristic and eaten extensively, white zingiber food, medicament dual-purpose type Chinese medicine and can be rated as " China
White ginger ".In recent years, with the continuous enhancing of people's health care consciousness, more people begin to focus on the green of ginger this dietotherapeutic
Color plant resources, but be due to that content of starch is higher in white ginger juice, so often occurring precipitation, it is necessary to stand filtering, it is impossible to protect
Demonstrate,prove the white ginger local flavor in white ginger juice.Existing ginger tea poor taste or effect are poor, and ginger medicinal effects play it is also bad.
The content of the invention
For above-mentioned technical problem, it is an object of the invention to provide a kind of ginger tea, the present invention is main with Tongling Bai Jiangwei
Raw material, " ginger tea " product is prepared into by scientific formula and Particular craft, is easy to take, is carried, stores, transporting, and takes agent
Amount is accurate.Present invention also offers the preparation method of the ginger tea, white ginger juice is prepared using enzymatic isolation method, the local flavor of white ginger is remained
With quality and effect.
The technical solution adopted by the present invention is：
A kind of ginger tea, is made up of the raw material of following parts by weight：White 90-100 parts of ginger splices, 5-7 parts of tealeaves, white granulated sugar 20-25
Part, 2-3 parts of brown sugar, 4-6 parts of honey, 0.2 part of amylase and suitable quantity of water.
Ginger tea of the present invention, wherein, it is made up of the raw material of following parts by weight：White 100 parts of ginger splices, 7 parts of tealeaves, white sand
20 parts of sugar, 2 parts of brown sugar, 4 parts of honey, 0.2 part of amylase and suitable quantity of water.
Ginger tea of the present invention, wherein, the white ginger splices is made up of the white ginger in Tongling.
The preparation method of ginger tea of the present invention, comprises the following steps：
(a) prepared by ginger juice
(1) it is beaten：By 1:5 weight ratio, white ginger splices is put into water and is beaten, slurries are obtained；
(2) extract：The slurries are placed in 85 DEG C of waters bath with thermostatic control and extract 15-20min, white ginger juice is filtrated to get；
(3) enzyme-added clarification：Amylase described in adding 2mL in every 1L white ginger juice, is placed in 60-65 DEG C of water-bath, water
60min is solved, after the completion of hydrolysis, temperature 90 DEG C are risen to, go out enzyme；
(4) centrifuge：Temperature is rapidly decreased to 40 DEG C, centrifugation takes the supernatant liquor after centrifugation, white after as clarifying
Ginger juice；
(b) prepared by tea juice
The tealeaves is brewed with boiling water, filter, remove slag and take juice, proportion is concentrated into 80-85 DEG C of water-bath for after 1.1
Tea juice is standby；
(c) prepared by ginger tea
As excipient after the white granulated sugar and the brown sugar are crushed, the white ginger juice and the tea juice are added, then
The honey is added, is mixed, softwood processed, pelleting is dried, sterilized, packing.
Beneficial effect of the present invention：
Ginger tea of the present invention, with Bai Jiangwei raw materials, ginger juice is extracted using enzymatic isolation method, both remained the local flavor of white ginger with
Quality and effect, by scientific formula, mouthfeel is preferably；Solid dosage forms is prepared into, is pure natural health food without preservative
Product；It is easy to take, carries, stores；The present invention takes after mixing it with water for preventing common cold flu, is also spleen benefiting and stimulating the appetite, the suitable drink of moistening lung.
Ginger tea of the present invention, is made up of the raw material of following parts by weight：White 100 parts of ginger splices, 7 parts of tealeaves, white granulated sugar 20
Part, 2 parts of brown sugar, 4 parts of honey, 0.2 part of amylase and suitable quantity of water, formula are reasonable, taste good.
Ginger tea of the present invention, with Tongling Bai Jiangwei raw materials, compared with other gingers, taste good, unique flavor.
The preparation method of ginger tea of the present invention, white ginger juice is prepared using enzymatic isolation method, both remained the local flavor of white ginger with
Quality and effect, and not adding preservative agent, long shelf-life；Simple to operate, production cost is low.
Embodiment
Embodiment 1
A kind of ginger tea, is made up of the raw material of following parts by weight：White 100 parts of ginger splices, 7 parts of tealeaves, 20 parts of white granulated sugar, brown sugar 2
Part, 4 parts of honey, 0.2 part of amylase and suitable quantity of water；The white ginger splices is made up of the white ginger in Tongling.
The preparation method of ginger tea described in the present embodiment, comprises the following steps：
(a) prepared by ginger juice
(1) it is beaten：By 1:5 weight ratio, white ginger splices is put into water and is beaten, slurries are obtained；
(2) extract：The slurries are placed in 85 DEG C of waters bath with thermostatic control and extract 15min, white ginger juice is filtrated to get；
(3) enzyme-added clarification：Amylase described in 2mL is added in every 1L white ginger juice, in the water-bath for being placed in 60 DEG C, hydrolysis
60min, after the completion of hydrolysis, 90 DEG C is risen to by temperature, go out enzyme；
(4) centrifuge：Temperature is rapidly decreased to 40 DEG C, centrifugation takes the supernatant liquor after centrifugation, white after as clarifying
Ginger juice；
(b) prepared by tea juice
The tealeaves is brewed with boiling water, is filtered, is removed slag and take juice, be concentrated into 85 DEG C of water-baths proportion for after 1.1 tea
Juice is standby；
(c) prepared by ginger tea
As excipient after the white granulated sugar and the brown sugar are crushed, the white ginger juice and the tea juice are added, then
The honey is added, is mixed, softwood processed, pelleting is dried, sterilized, packing.
Embodiment 2
A kind of ginger tea, is made up of the raw material of following parts by weight：White 90 parts of ginger splices, 5 parts of tealeaves, 25 parts of white granulated sugar, brown sugar 3
Part, 6 parts of honey, 0.2 part of amylase and suitable quantity of water；The white ginger splices is made up of the white ginger in Tongling.
The preparation method of ginger tea described in the present embodiment, comprises the following steps：
(a) prepared by ginger juice
(1) it is beaten：By 1:5 weight ratio, white ginger splices is put into water and is beaten, slurries are obtained；
(2) extract：The slurries are placed in 85 DEG C of waters bath with thermostatic control and extract 20min, white ginger juice is filtrated to get；
(3) enzyme-added clarification：Amylase described in 2mL is added in every 1L white ginger juice, in the water-bath for being placed in 65 DEG C, hydrolysis
60min, after the completion of hydrolysis, 90 DEG C is risen to by temperature, go out enzyme；
(4) centrifuge：Temperature is rapidly decreased to 40 DEG C, centrifugation takes the supernatant liquor after centrifugation, white after as clarifying
Ginger juice；
(b) prepared by tea juice
The tealeaves is brewed with boiling water, is filtered, is removed slag and take juice, be concentrated into 80 DEG C of water-baths proportion for after 1.1 tea
Juice, it is standby；
(c) prepared by ginger tea
As excipient after the white granulated sugar and the brown sugar are crushed, the white ginger juice and the tea juice are added, then
The honey is added, is mixed, softwood processed, pelleting is dried, sterilized, packing.
Embodiment 3
A kind of ginger tea, is made up of the raw material of following parts by weight：White 100 parts of ginger splices, 6 parts of tealeaves, 20 parts of white granulated sugar, brown sugar 3
Part, 4 parts of honey, 0.2 part of amylase and suitable quantity of water.
The preparation method of ginger tea described in the present embodiment, comprises the following steps：
(a) prepared by ginger juice
(1) it is beaten：By 1:5 weight ratio, white ginger splices is put into water and is beaten, slurries are obtained；
(2) extract：The slurries are placed in 85 DEG C of waters bath with thermostatic control and extract 15min, white ginger juice is filtrated to get；
(3) enzyme-added clarification：Amylase described in 2mL is added in every 1L white ginger juice, in the water-bath for being placed in 60 DEG C, hydrolysis
60min, after the completion of hydrolysis, 90 DEG C is risen to by temperature, go out enzyme；
(4) centrifuge：Temperature is rapidly decreased to 40 DEG C, centrifugation takes the supernatant liquor after centrifugation, white after as clarifying
Ginger juice；
(b) prepared by tea juice
The tealeaves is brewed with boiling water, is filtered, is removed slag and take juice, be concentrated into 80 DEG C of water-baths proportion for after 1.1 tea
Juice is standby；
(c) prepared by ginger tea
As excipient after the white granulated sugar and the brown sugar are crushed, the white ginger juice and the tea juice are added, then
The honey is added, is mixed, softwood processed, pelleting is dried, sterilized, packing.
Embodiment described above is only that the preferred embodiment of the present invention is described, not to the model of the present invention
Enclose and be defined, on the premise of design spirit of the present invention is not departed from, technical side of the those of ordinary skill in the art to the present invention
In various modifications and improvement that case is made, the protection domain that claims of the present invention determination all should be fallen into.
Claims (4)
1. a kind of ginger tea, it is characterised in that：It is made up of the raw material of following parts by weight：White 90-100 part of ginger splices, 5-7 parts of tealeaves, in vain
20-25 parts of granulated sugar, 2-3 parts of brown sugar, 4-6 parts of honey, 0.2 part of amylase and suitable quantity of water.
2. ginger tea according to claim 1, it is characterised in that：It is made up of the raw material of following parts by weight：White 100 parts of ginger splices,
7 parts of tealeaves, 20 parts of white granulated sugar, 2 parts of brown sugar, 4 parts of honey, 0.2 part of amylase and suitable quantity of water.
3. ginger tea according to claim 1 or 2, it is characterised in that：The white ginger splices is made up of the white ginger in Tongling.
4. the preparation method of the ginger tea described in claim 1-3 any one, it is characterised in that：Comprise the following steps：
(a) prepared by ginger juice
(1) it is beaten：By 1:5 weight ratio, white ginger splices is put into water and is beaten, slurries are obtained；
(2) extract：The slurries are placed in 85 DEG C of waters bath with thermostatic control and extract 15-20min, white ginger juice is filtrated to get；
(3) enzyme-added clarification：Amylase described in adding 2mL in every 1L white ginger juice, is placed in 60-65 DEG C of water-bath, hydrolyzes
60min, after the completion of hydrolysis, 90 DEG C is risen to by temperature, go out enzyme；
(4) centrifuge：Temperature is rapidly decreased to 40 DEG C, centrifugation takes the supernatant liquor after centrifugation, the white ginger after as clarifying
Juice；
(b) prepared by tea juice
The tealeaves is brewed with boiling water, is filtered, is removed slag and take juice, be concentrated into 80-85 DEG C of water-bath proportion for after 1.1 tea juice
It is standby；
(c) prepared by ginger tea
As excipient after the white granulated sugar and the brown sugar are crushed, the white ginger juice and the tea juice are added, is then added
The honey, mixing, softwood processed, pelleting is dried, sterilized, packing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710630818.5A CN107307132A (en) | 2017-07-28 | 2017-07-28 | A kind of ginger tea and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710630818.5A CN107307132A (en) | 2017-07-28 | 2017-07-28 | A kind of ginger tea and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
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| CN107307132A true CN107307132A (en) | 2017-11-03 |
Family
ID=60170375
Family Applications (1)
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|---|---|---|---|
| CN201710630818.5A Pending CN107307132A (en) | 2017-07-28 | 2017-07-28 | A kind of ginger tea and preparation method thereof |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103283901A (en) * | 2013-05-29 | 2013-09-11 | 安徽省宿松县刘氏蜂产品有限责任公司 | Honey ginger tea and preparation technology thereof |
| CN105053411A (en) * | 2015-08-25 | 2015-11-18 | 铜陵白姜发展有限责任公司 | Making technology of white ginger tea |
| CN105494737A (en) * | 2015-12-11 | 2016-04-20 | 安徽明珍堂养生品有限公司 | Ginger tea and preparation method thereof |
| CN105795032A (en) * | 2016-04-20 | 2016-07-27 | 安徽舒绿茶业有限公司 | Green tea and ginger tea and preparation method thereof |
| CN106720782A (en) * | 2016-12-22 | 2017-05-31 | 黄晓 | A kind of jujube ginger tea |
-
2017
- 2017-07-28 CN CN201710630818.5A patent/CN107307132A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103283901A (en) * | 2013-05-29 | 2013-09-11 | 安徽省宿松县刘氏蜂产品有限责任公司 | Honey ginger tea and preparation technology thereof |
| CN105053411A (en) * | 2015-08-25 | 2015-11-18 | 铜陵白姜发展有限责任公司 | Making technology of white ginger tea |
| CN105494737A (en) * | 2015-12-11 | 2016-04-20 | 安徽明珍堂养生品有限公司 | Ginger tea and preparation method thereof |
| CN105795032A (en) * | 2016-04-20 | 2016-07-27 | 安徽舒绿茶业有限公司 | Green tea and ginger tea and preparation method thereof |
| CN106720782A (en) * | 2016-12-22 | 2017-05-31 | 黄晓 | A kind of jujube ginger tea |
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