CN107647233A - A kind of preparation method of ginger tea solid beverage - Google Patents

A kind of preparation method of ginger tea solid beverage Download PDF

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Publication number
CN107647233A
CN107647233A CN201610586581.0A CN201610586581A CN107647233A CN 107647233 A CN107647233 A CN 107647233A CN 201610586581 A CN201610586581 A CN 201610586581A CN 107647233 A CN107647233 A CN 107647233A
Authority
CN
China
Prior art keywords
ginger
powder
acquisition
juice
solid beverage
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
CN201610586581.0A
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Chinese (zh)
Inventor
不公告发明人
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Tianchang Earthquake Office
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Tianchang Earthquake Office
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Tianchang Earthquake Office filed Critical Tianchang Earthquake Office
Priority to CN201610586581.0A priority Critical patent/CN107647233A/en
Publication of CN107647233A publication Critical patent/CN107647233A/en
Pending legal-status Critical Current

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Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/385Concentrates of non-alcoholic beverages
    • A23L2/39Dry compositions
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52Adding ingredients
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The present invention relates to a kind of preparation method of ginger tea solid beverage.The preparation method of the invention is:Ginger 70 90, powdered glucose 10 15, white sugar powder 68, maltodextrin 9 12, red date powder 56.Beneficial effects of the present invention are:Preparation technology is simple, drinks, be easy to carry, can be received by consumers in general;The heated infusion of ginger juice, the large quantity of moisture in ginger juice is can remove, makes ginger fragrance, pungent and the mouthfeel of solid ginger beverage more aromatic dense;Using boiling drying equipment by mixture granulation, drying, ginger tea solid powder produces under closed environment, and with short production cycle, speed is fast, efficiency high, and avoids dust from flying, leakage and pollution, both mass energy has been saved, has also ensured that Product quality and safety, health;The ginger tea solid beverage product dry and wet produced using preparation method of the present invention is uniform, no caking, and taste is peppery, micro- sweet tea, and Yi Chongrong, turbid appearance is uniform, and flavor compounds in ginger is strong.

Description

A kind of preparation method of ginger tea solid beverage
Technical field
The present invention relates to a kind of preparation method of ginger tea solid beverage.
Background technology
Ginger contains the several amino acids such as asparatate, serine, glycine, multivitamin and mineral element, greatly The nutritional ingredients such as cellulose, starch are measured, are particularly also contained with zingiberol, zingiberene, phellandrene, citral, aromatic alcohol, methyl heptenyl A large amount of volatile oil and gingerol based on ketone, aldehyde C-9, α-borneol etc..Its acrid flavour, slightly warm in nature, there is inducing diaphoresis with, promote blood to follow Ring, cold dispelling sweating, promote gastric secretion, enhancing digestion is anti-to cure cold, treatment rheumatalgia, gastric ulcer and duodenal ulcer etc. Effect.Meanwhile the gingerol contained in ginger can prevent prepared food oxidation deterioration, appropriate ginger is put into food can not only increase The delicate flavour of things, the appetite for strengthening people, and play the role of to strengthen metabolism, enhancing body immunity and antibacterial.So edible life Ginger has the health-care efficacy for the health that gets rid of illness, therefore has " winter eats the radish summer and eats ginger, and Lao doctor does not write out a prescription ", " ginger glabrousleaf asiabell root in October " etc. Saying.
Ginger is also a kind of traditional Chinese medicine simultaneously.Ginger is considered as the health products of integration of drinking and medicinal herbs by physician from ancient times, has and dispels Cold, clearing damp, warm stomach, accelerate the plurality of health care functions such as blood circulation, for deficiency-cold in spleen and stomach, stomachache is vomited and diarrhoea, and tells bent uterine bleeding, and the deficiency of yang is lost Blood is clinical medicinal more based on compound.Traditional medicine thinks ginger acrid flavour, property heat, has warming spleen and stomach for dispelling cold, Back to Yang Tongmai, eliminating dampness to disappear The effect of phlegm.Modern medicine study confirms that ginger has hepatic cholagogic, stomach invigorating antiemetic, stimulated circulation, regulation maincenter god Through the effect such as, anti-inflammatory, antibacterial, desinsection.Newest medical research finds, ginger has anti-freezing, boosting, reducing blood lipid, anti-aging, anti- Tumour etc. acts on.And China's conventional ginger section among the people is brewed into ginger decoction with water, for preventing and treating or treating cold, suffer from abdominal pain, Vomit and diarrhoea, relieving summer-heat of passing the summer in a leisurely way, appetite is not opened, waist shoulder pain, oral inflammation, the disease such as artery sclerosis.
The content of the invention
Based on technical problem existing for background technology, the invention provides a kind of preparation method of ginger tea solid beverage. The invention makes full use of the physiological and pharmacological activity of ginger, and with reference to modem technology, preparation technology is simple, and product ginger taste is strong, Comfortable taste, drink, be easy to carry, can be received by consumers in general.
The specific proportioning of the present invention is characterized in:Ginger 70-90, powdered glucose 10-15, white sugar powder 6-8, maltodextrin 9- 12, red date powder 5-6.
The present invention method characteristic be:1)Rotted, gone mouldy, the ginger of pest and disease damage from nothing, and cleaned up with water;
2)Step 1 is passed through in selection)The ginger 70-90kg of acquisition, extracting juice is pressed, obtains ginger juice and ginger slag;
3)Step 2 will be passed through)The ginger slag of acquisition is positioned in baking oven, is dried at a temperature of 50-80 DEG C, and the ginger slag after drying is used Pulverizer crushes, and the ginger slag after crushing crosses 100 mesh sieves, it is standby to obtain ginger slag powder;
4)Step 2 will be passed through)The heated infusion of ginger juice of acquisition cools down standby to the 1/3-1/2 of original volume;
5)Passing through step 4)The raw material of following weight is added in the ginger juice of acquisition:Red date powder 5-6kg, powdered glucose 10-15kg, White sugar powder 10-15kg is sufficiently mixed uniformly, then will it is well mixed after compound pelletized, dried with boiling drier;
6)Passing through step 5)Added in compound after middle boiling drier processing and pass through step 3)The ginger slag powder of acquisition, fully It is well mixed, then can obtain product after packaged machine packaging.
3. the preparation method of ginger tea solid beverage according to claim 2, it is characterised in that in step 5)In, The operating condition of boiling drier is:Start drying equipment after material stirring is dried 20 minutes, temperature sets 65 DEG C, the highest temperature Spend for 110 DEG C, 20 DEG C of blast temperature setting, after one hour drying time, material detects moisture into fine particle shape or powdered Content is 4%.
Embodiment
Embodiment 1
A kind of ginger tea solid beverage, it is characterised in that be prepared from the following raw materials in parts by weight:Ginger 70-90, powdered glucose 10-15, white sugar powder 6-8, maltodextrin 9-12, red date powder 5-6.
A kind of preparation method of ginger tea solid beverage, it is characterised in that comprise the following steps:
1)Rotted, gone mouldy, the ginger of pest and disease damage from nothing, and cleaned up with water;
2)Step 1 is passed through in selection)The ginger 70-90kg of acquisition, extracting juice is pressed, obtains ginger juice and ginger slag;
3)Step 2 will be passed through)The ginger slag of acquisition is positioned in baking oven, is dried at a temperature of 50-80 DEG C, and the ginger slag after drying is used Pulverizer crushes, and the ginger slag after crushing crosses 100 mesh sieves, it is standby to obtain ginger slag powder;
4)Step 2 will be passed through)The heated infusion of ginger juice of acquisition cools down standby to the 1/3-1/2 of original volume;
5)Passing through step 4)The raw material of following weight is added in the ginger juice of acquisition:Red date powder 5-6kg, powdered glucose 10-15kg, White sugar powder 10-15kg is sufficiently mixed uniformly, then will it is well mixed after compound pelletized, dried with boiling drier;
6)Passing through step 5)Added in compound after middle boiling drier processing and pass through step 3)The ginger slag powder of acquisition, fully It is well mixed, then can obtain product after packaged machine packaging.
3. the preparation method of ginger tea solid beverage according to claim 2, it is characterised in that in step 5)In, The operating condition of boiling drier is:Start drying equipment after material stirring is dried 20 minutes, temperature sets 65 DEG C, the highest temperature Spend for 110 DEG C, 20 DEG C of blast temperature setting, after one hour drying time, material detects moisture into fine particle shape or powdered Content is 4%.

Claims (3)

1. a kind of ginger tea solid beverage, it is characterised in that be prepared from the following raw materials in parts by weight:Ginger 70-90, glucose Powder 10-15, white sugar powder 6-8, maltodextrin 9-12, red date powder 5-6.
2. a kind of preparation method of ginger tea solid beverage, it is characterised in that comprise the following steps:
1)Rotted, gone mouldy, the ginger of pest and disease damage from nothing, and cleaned up with water;
2)Step 1 is passed through in selection)The ginger 70-90kg of acquisition, extracting juice is pressed, obtains ginger juice and ginger slag;
3)Step 2 will be passed through)The ginger slag of acquisition is positioned in baking oven, is dried at a temperature of 50-80 DEG C, and the ginger slag after drying is used Pulverizer crushes, and the ginger slag after crushing crosses 100 mesh sieves, it is standby to obtain ginger slag powder;
4)Step 2 will be passed through)The heated infusion of ginger juice of acquisition cools down standby to the 1/3-1/2 of original volume;
5)Passing through step 4)The raw material of following weight is added in the ginger juice of acquisition:Red date powder 5-6kg, powdered glucose 10-15kg, White sugar powder 10-15kg is sufficiently mixed uniformly, then will it is well mixed after compound pelletized, dried with boiling drier;
6)Passing through step 5)Added in compound after middle boiling drier processing and pass through step 3)The ginger slag powder of acquisition, fully It is well mixed, then can obtain product after packaged machine packaging.
3. the preparation method of ginger tea solid beverage according to claim 2, it is characterised in that in step 5)In, boiling The operating condition of drying machine is:Start drying equipment after material stirring is dried 20 minutes, temperature sets 65 DEG C, and maximum temperature is 110 DEG C, 20 DEG C of blast temperature setting, after one hour drying time, material detects moisture into fine particle shape or powdered For 4%.
CN201610586581.0A 2016-07-25 2016-07-25 A kind of preparation method of ginger tea solid beverage Pending CN107647233A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201610586581.0A CN107647233A (en) 2016-07-25 2016-07-25 A kind of preparation method of ginger tea solid beverage

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201610586581.0A CN107647233A (en) 2016-07-25 2016-07-25 A kind of preparation method of ginger tea solid beverage

Publications (1)

Publication Number Publication Date
CN107647233A true CN107647233A (en) 2018-02-02

Family

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Application Number Title Priority Date Filing Date
CN201610586581.0A Pending CN107647233A (en) 2016-07-25 2016-07-25 A kind of preparation method of ginger tea solid beverage

Country Status (1)

Country Link
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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106418106A (en) * 2016-09-23 2017-02-22 福建农林大学 Instant ginger solid beverage and preparation method thereof
CN108967792A (en) * 2018-06-08 2018-12-11 广州市糖匠食品有限公司 A kind of brown sugar old ginger powder solid beverage and preparation method thereof

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106418106A (en) * 2016-09-23 2017-02-22 福建农林大学 Instant ginger solid beverage and preparation method thereof
CN106418106B (en) * 2016-09-23 2019-12-20 福建农林大学 Instant ginger solid beverage and preparation method thereof
CN108967792A (en) * 2018-06-08 2018-12-11 广州市糖匠食品有限公司 A kind of brown sugar old ginger powder solid beverage and preparation method thereof

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Application publication date: 20180202