CN107811069A - A kind of processing method of ginger black tea - Google Patents
A kind of processing method of ginger black tea Download PDFInfo
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- CN107811069A CN107811069A CN201711119467.8A CN201711119467A CN107811069A CN 107811069 A CN107811069 A CN 107811069A CN 201711119467 A CN201711119467 A CN 201711119467A CN 107811069 A CN107811069 A CN 107811069A
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- ginger
- black tea
- processing method
- tea according
- extraction
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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
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/14—Tea preparations, e.g. using additives
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The present invention is on a kind of processing method of ginger black tea, it is characterised in that the effective component extracting from discarded ginger cauline leaf, fully develops the purposes of ginger cauline leaf, improves the added value of ginger.By the way that black tea is combined with Ginger P.E, the health-care effects such as stronger warm stomach are played.Ginger slag is digested by acid dietary fiber enzyme, fully extracts remaining dietary fiber, improves ginger utilization rate, while the feature of abundant product.
Description
Technical field
The present invention relates to black tea manufacture field, relates generally to a kind of processing method of ginger black tea.
Background technology
Ginger has an expelling cold and relieving exterior syndrome, warming middle energizer to stop vomiting, Back to Yang Tongmai, the effect of eliminating dampness dissolving phlegm, through traditional Chinese medical science tradition concocting method
Ginger can be become to the Chinese medicine of the not same-action such as rhizoma zingiberis, baked ginger.The complex chemical composition of ginger, at present, research, which has confirmed that, to be contained
The chemical compositions such as volatile oil, gingerol (gingerol), flavonoids are planted up to more than 200.The effect of relevant ginger bioactive substance, grinds
Study carefully it is more and more extensive, have anti-oxidant, anti-aging, reducing blood lipid, it is antitumor, hypoglycemic, antibacterial, improve looks etc. many lifes
Thing activity.In containing abundant flavone compound, its flavone compound has stronger antioxidation activity, and is better than lemon
Acid and ascorbic acid.The report of extraction flavone compound is more from ginger stem tuber, and flavone compound carries in CORTEX ZINGIBERIS RHIZOMAE
Take and also have been reported that, and extraction and research about active material in ginger cauline leaf have not been reported, ginger cauline leaf fresh and tender portion a little
Position is used as livestock food, most of to abandon in the ground, forms the great wasting of resources.Wang Zongcheng etc. exists《Response surface optimization is given birth to
Ginger stem and leaf total flavone extracting process and its antioxidation activity research》In to total flavone extracting process in ginger cauline leaf and anti-oxidant work
Property studied, it is strong and weak to verify the content of ginger Flavone, the optimal conditions of extraction process and antioxidation activity, be
Ginger cauline leaf develops antioxidant functional food or natural, and the comprehensive utilization for improving the processing of ginger discarded object provides theory
With reference to.
The content of the invention
The present invention improves the added value of ginger, strengthens black tea function to improve the comprehensive utilization of ginger discarded object processing
A kind of health-care effect, there is provided processing method of ginger black tea.
A kind of processing method of ginger black tea, it is characterised in that it is made up of following step：
1）, by ginger cauline leaf clean clean, dried in 55-60 DEG C of vacuum drying oven, 50-60 mesh sieves crushed, with 1:25-30's
It is 70-75% ethanol solutions that solid-liquid ratio, which adds volume fraction, in 75-78 DEG C of refluxing extraction 90-95 minute, is so extracted 2-3 times,
Merge extract solution, obtain supernatant in 2000-2500r/min centrifugation 5-6 minutes, reclaim alcohol solvent, be concentrated into the 1/ of original solution
10-1/9；
2）, by ginger clean remove the peel, section, add 2-3 times measure concentration be 0.2-0.23% lemonade, it is even to be squeezed into slurry, filter
Ginger juice, remaining dregs are dried, be crushed to 60-80 mesh, added 5-6 times and measure phosphate buffer, regulation initial p H is 4-4.5, is added
Enter 3-3.5% acidity dietary cellulosic enzymes, 2.5-3 hours, separation and Extraction filtrate, dry dietary cellulosic are digested in 45-50 DEG C
Powder；
3）, by step 2 gained ginger juice and step 1 gains with 5:1-2 ratio mixing, abundant homogeneous, with the filter of 160-200 mesh
Net high-pressure filteration, stirring add 3-3.5% instant black tea powders, 2.5-3% white granulated sugars, 10-12% step 2 gained dietary cellulosic powder,
2-2.5% edible pectins, autoclaving, sterile filling.
It is an advantage of the invention that：
A kind of processing method of ginger black tea of the present invention, the effective component extracting from discarded ginger cauline leaf, fully exploitation life
The purposes of ginger stem and leaf, the added value of ginger is improved, optimize natural resources.And by the drying of ginger cauline leaf, crushing, improving feed liquid
Than adjusting solvent strength, optimizing Extracting temperature and time, so as to improve the recovery rate of its active ingredient.Containing abundant in ginger
Flavone compound, its flavone compound has stronger antioxidation activity, and is better than citric acid and ascorbic acid.Pass through
Black tea is combined with Ginger P.E, plays the health-care effects such as stronger warm stomach.Ginger slag is entered by acid dietary fiber enzyme
Row enzymolysis, fully extracts remaining dietary fiber, improves ginger utilization rate, while the feature of abundant product.
Embodiment
The present invention is further illustrated below by specific embodiment.
Embodiment one
A kind of processing method of ginger black tea, it is characterised in that it is made up of following step：
1）, by ginger cauline leaf clean clean, dried in 55 DEG C of vacuum drying ovens, 60 mesh sieves crushed, with 1：25 solid-liquid ratio adds
It is 70% ethanol solution to enter volume fraction, in 75 DEG C of refluxing extractions 90 minutes, so extraction 2 times, merges extract solution, in 2000r/
Min centrifuges 5 minutes to obtain supernatant, reclaims alcohol solvent, is concentrated into the 1/10 of original solution；
2）, by ginger clean remove the peel, section, add 2 times amount concentration be 0.2% lemonade, it is even to be squeezed into slurry, filter to obtain ginger juice, by
Remaining dregs drying, is crushed to 60 mesh, adds 5 times of amount phosphate buffers, and regulation initial p H is 4, adds 3% acid dietary fiber
Plain enzyme, digested 3 hours in 45 DEG C, separation and Extraction filtrate, dry dietary cellulosic powder；
3）, by step 2 gained ginger juice and step 1 gains with 5:1 ratio mixing, abundant homogeneous, with the filter screen high pressure of 200 mesh
Filtering, stirring adds 3.5% instant black tea powder, 3% white granulated sugar, 10% step 2 gained dietary cellulosic powder, 2.5% edible pectin, high
Pressure sterilizing, sterile filling.
Claims (6)
1. a kind of processing method of ginger black tea, it is characterised in that it is made up of following step：
1）, by ginger cauline leaf clean clean, dried in 55-60 DEG C of vacuum drying oven, 50-60 mesh sieves crushed, with 1:25-30's
Solid-liquid ratio adds ethanol solution and carries out refluxing extraction, obtains extract solution, so extraction 2-3 times, merges extract solution, in 2000-
2500r/min centrifugation 5-6 minutes obtain supernatant, reclaim alcohol solvent, are concentrated into the 1/10-1/9 of original solution；
2）, by ginger clean remove the peel, section, add 2-3 times measure lemonade, it is even to be squeezed into slurry, filter to obtain ginger juice, remaining dregs dried
It is dry, 60-80 mesh is crushed to, 5-6 times is added and measures phosphate buffer, after adjusting initial p H, adds 3-3.5% acidity dietary cellulosics
Enzyme is digested, separation and Extraction filtrate, dry dietary cellulosic powder；
3）, by step 2 gained ginger juice and step 1 gains with 5:1-2 ratio mixing, abundant homogeneous, with the filter of 160-200 mesh
Net high-pressure filteration, stirring add 3-3.5% instant black tea powders, 2.5-3% white granulated sugars, 10-12% step 2 gained dietary cellulosic powder,
2-2.5% edible pectins, autoclaving, sterile filling.
A kind of 2. processing method of ginger black tea according to claim 1, it is characterised in that the volume of step 1 ethanol solution
Fraction is 70-75%.
A kind of 3. processing method of ginger black tea according to claim 1, it is characterised in that step 1 refluxing extraction process
For：In 75-78 DEG C of refluxing extraction 90-95 minute.
4. the processing method of a kind of ginger black tea according to claim 1, it is characterised in that step 2 lemon water concentration is
0.2-0.23%。
5. the processing method of a kind of ginger black tea according to claim 1, it is characterised in that step 2 initial p H is 4-4.5.
6. the processing method of a kind of ginger black tea according to claim 1, it is characterised in that step 2 enzymolysis process is：In
45-50 DEG C of enzymolysis 2.5-3 hour.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711119467.8A CN107811069A (en) | 2017-11-14 | 2017-11-14 | A kind of processing method of ginger black tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711119467.8A CN107811069A (en) | 2017-11-14 | 2017-11-14 | A kind of processing method of ginger black tea |
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| Publication Number | Publication Date |
|---|---|
| CN107811069A true CN107811069A (en) | 2018-03-20 |
Family
ID=61609040
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
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| CN201711119467.8A Pending CN107811069A (en) | 2017-11-14 | 2017-11-14 | A kind of processing method of ginger black tea |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113243438A (en) * | 2021-05-06 | 2021-08-13 | 合肥工业大学 | Method for preparing ginger seedling tea by using fungi fermentation and enzyme deactivation |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103598596A (en) * | 2013-11-07 | 2014-02-26 | 南昌大学 | Functional food containing ginger dietary fiber |
| CN106889386A (en) * | 2016-12-30 | 2017-06-27 | 佛山科学技术学院 | A kind of ginger juice and black tea health-care composite beverage and preparation method thereof |
-
2017
- 2017-11-14 CN CN201711119467.8A patent/CN107811069A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103598596A (en) * | 2013-11-07 | 2014-02-26 | 南昌大学 | Functional food containing ginger dietary fiber |
| CN106889386A (en) * | 2016-12-30 | 2017-06-27 | 佛山科学技术学院 | A kind of ginger juice and black tea health-care composite beverage and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 王宗成等: "响应面优化生姜茎叶总黄酮提取工艺及其抗氧化活性研究", 《天然产物研究与开发》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113243438A (en) * | 2021-05-06 | 2021-08-13 | 合肥工业大学 | Method for preparing ginger seedling tea by using fungi fermentation and enzyme deactivation |
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| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20180320 |
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| RJ01 | Rejection of invention patent application after publication |