CN107811087B - Preparation method of ginger and ginseng tea - Google Patents
Preparation method of ginger and ginseng tea Download PDFInfo
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- CN107811087B CN107811087B CN201711281617.5A CN201711281617A CN107811087B CN 107811087 B CN107811087 B CN 107811087B CN 201711281617 A CN201711281617 A CN 201711281617A CN 107811087 B CN107811087 B CN 107811087B
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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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Abstract
The invention discloses a preparation method of ginger ginseng tea, which adopts a low-temperature vacuum membrane concentration method to extract ginger essential oil, gingerol, zingerone, gingerol and the like, effectively reserves the main components of the holy white ginger, ginsenoside contained in ginseng has obvious effects of delaying senility, strengthening heart, resisting fatigue and the like, rhizoma polygonati contains xanthosine, has the functions of resisting anoxia, resisting fatigue and aging, enhancing immunity, enhancing metabolism, reducing blood sugar and strengthening heart, glycyrrhizic acid contained in liquorice can block carcinogen to induce tumor growth, ginseng, rhizoma polygonati and liquorice are added in the formula of the ginger ginseng tea prepared by the invention, the immunity is improved, mannitol replaces the traditional brown sugar, the blood sugar is not influenced, the energy intake is reduced, and the ginger ginseng tea is particularly suitable for middle-aged and elderly people, the preparation method is complex, the traditional eating method is broken, the quality of ginger drink is improved, has improved taste and high nutrition, and is suitable for various people.
Description
Technical Field
The invention relates to the technical field of beverages, in particular to a preparation method of ginger and ginseng tea.
Background
The holy white ginger is a rare local excellent variety, has strong adaptability, good high yield, excellent quality and unique use value, is one of the eight treasures of holy, and is listed as a tribute as early as the period of northern Song. It is famous in the sea and abroad with the characteristics of large block, thin skin, much juice, little residue, crisp and tender meat and strong fragrance, and has the feeling of fragrance after eating overnight. The white ginger belongs to the dual-purpose type of food and medicine and is called as Chinese white ginger. The traditional brown sugar ginger tea is mainly prepared by decocting brown sugar and ginger, and is popular among consumers because of the effects of warming middle-jiao, dispelling cold and relieving dysmenorrheal. With the acceleration of the pace of life, people prefer convenient and quick solid beverages, but most of the beverages have higher sugar content, and the health-care ginger tea also brings health hidden dangers while having a health-care function after being drunk for a long time, so that the health-care ginger tea with low sugar becomes a hotspot of market demands, and is worthy of being improved by the instant dissolution and the low sugar of the traditional ginger tea so as to meet more demands of consumers on health.
Disclosure of Invention
The invention aims to make up the defects of the prior art and provides a preparation method of ginger and ginseng tea.
The invention is realized by the following technical scheme:
a preparation method of ginger ginseng tea comprises the following steps:
(1) cleaning fresh rhizoma Zingiberis recens, peeling, draining, slicing, pulping in a pulping machine, reflux-extracting with 5 times of 60% ethanol solution, vacuum-concentrating the extractive solution in a vacuum concentration tank, and recovering ethanol;
(2) adding 15 times of hot water into the filter residue, carrying out water extraction for 2 times at 80-90 ℃, combining the filtrates, carrying out horizontal centrifugation, then centrifuging the centrifugate at a high speed of 15000rpm for 6-10min, heating and concentrating the obtained supernatant to 1/3 of the original volume, then combining the first extracting solution, heating and concentrating again to 20g/L, adding a proper amount of maltodextrin, carrying out pasteurization after uniformly stirring, and carrying out spray drying after the sterilization is finished;
(3) soaking dried ginseng in 14 times of clear water overnight, heating to 100-;
(4) pulverizing rhizoma Polygonati, adding 15 times of 80% ethanol solution, ultrasonic extracting at 60 deg.C for 50min twice, mixing extractive solutions, naturally cooling, filtering with 0.45 μm filter membrane, adjusting concentration to 10g/L, and spray drying;
(5) pulverizing Glycyrrhrizae radix, adding 5 times of petroleum ether, reflux-defatting twice, evaporating to remove petroleum ether, adding 15 times of 80% ethanol, reflux-extracting twice at 80 deg.C, extracting Glycyrrhrizae radix residue with 15 times of hot water at 90 deg.C, mixing the two extractive solutions, heating and concentrating, naturally cooling, filtering with 0.45 μm filter membrane to constant volume of 8g/L, and spray drying;
(6) carrying out superfine grinding on mannitol, sieving with a 400-mesh sieve, and mixing the materials in the steps (2) to (5) according to a weight ratio of 4-5: 2-3: 1.5-2: 0.8-1.2, adding mannitol according to proper addition amount, mixing, packaging, and sterilizing.
A preparation method of ginger and ginseng tea comprises the step (1) that the adding amount of water in the pulping process is 5-7 times of the weight of fresh ginger.
A preparation method of ginger and ginseng tea comprises the step (1) of refluxing and extracting at 70-90 ℃.
A preparation method of ginger and ginseng tea, wherein the addition amount of maltodextrin in the step (2) is 8-10wt% of the fresh ginger concentrated solution.
A preparation method of rhizoma Zingiberis recens-Ginseng tea comprises centrifuging at 4500rpm in step (3) for 15 min.
A preparation method of ginger and ginseng tea, wherein the addition amount of mannitol in the step (6) is 0-25wt% of the total amount of the mixed materials.
The invention has the advantages that: the invention adopts a low-temperature vacuum membrane concentration method to extract ginger essential oil, gingerol, zingerone, gingerol and the like, effectively reserves the main components of the white ginger holy basil, the extract reserves the typical smell, spicy and fragrant flavor and fragrance of the ginger, ginseng contains a large amount of ginsenoside, and has obvious effects of delaying senility, strengthening heart, resisting fatigue, regulating substance metabolism and the like, rhizoma polygonati contains xanthosine, has the functions of resisting anoxia, resisting fatigue and resisting aging, can enhance the immunity function, enhances the metabolism, has the functions of reducing blood sugar and strengthening heart, liquorice has sweet taste and mild nature, enters heart, spleen, lung and stomach meridians, glycyrrhizic acid contained in the liquorice can block carcinogens from inducing tumor growth, the formula of the prepared ginger tea is supplemented with ginseng, rhizoma polygonati and liquorice, and has the effect of improving the immunity, mannitol replaces the traditional brown sugar, has no influence on the blood sugar, and can reduce the energy intake, the ginger beverage is especially suitable for middle-aged and elderly people, the preparation method is complex, the traditional eating method is broken through, the quality of the ginger beverage is improved, the taste is improved, the nutrient content is high, and the ginger beverage is suitable for various crowds.
Detailed Description
A preparation method of ginger ginseng tea comprises the following steps:
(1) cleaning fresh rhizoma Zingiberis recens, peeling, draining, slicing, pulping with 5 times of clear water, adding 5 times of 60% ethanol solution, reflux-extracting at 70 deg.C, vacuum-concentrating the extractive solution in a vacuum concentration tank, and recovering ethanol;
(2) adding 15 times of hot water into filter residues, extracting for 2 times at 80 ℃, combining filtrates, carrying out horizontal centrifugation, then centrifuging the centrifugate at a high speed of 15000rpm for 6min to obtain a supernatant, heating and concentrating the supernatant to 1/3 of the original volume, combining the extracts of the first time, heating and concentrating again to 20g/L, adding 9wt% of maltodextrin into the concentrated solution, carrying out pasteurization after uniformly stirring, and carrying out spray drying after the sterilization is finished;
(3) soaking dried Ginseng radix in 14 times of clear water overnight, heating to 100 deg.C, extracting with water for 4 hr, filtering, extracting the residue for 2 times, 4 hr each time, mixing the filtrates, concentrating at 60 deg.C in water bath, centrifuging at 4500rpm for 15min, discarding the precipitate, diluting the supernatant to 15g/L, and spray drying;
(4) pulverizing rhizoma Polygonati, adding 15 times of 80% ethanol solution, ultrasonic extracting at 60 deg.C for 50min twice, mixing extractive solutions, naturally cooling, filtering with 0.45 μm filter membrane, adjusting concentration to 10g/L, and spray drying;
(5) pulverizing Glycyrrhrizae radix, adding 5 times of petroleum ether, reflux-defatting twice, evaporating to remove petroleum ether, adding 15 times of 80% ethanol, reflux-extracting twice at 80 deg.C, extracting Glycyrrhrizae radix residue with 15 times of hot water at 90 deg.C, mixing the two extractive solutions, heating and concentrating, naturally cooling, filtering with 0.45 μm filter membrane to constant volume of 8g/L, and spray drying;
(6) carrying out superfine grinding on mannitol, sieving with a 400-mesh sieve, and mixing the materials in the steps (2) to (5) according to a weight ratio of 4: 2: 1.5: 0.8, adding 10wt% of mannitol according to a proper addition amount, uniformly mixing, subpackaging and sterilizing.
Claims (5)
1. The preparation method of the ginger and ginseng tea is characterized by comprising the following steps: (1) cleaning fresh rhizoma Zingiberis recens, peeling, draining, slicing, pulping in a pulping machine, adding 5 times of 60% ethanol solution, reflux-extracting at 70-90 deg.C, vacuum-concentrating the extractive solution in a vacuum concentration tank, and recovering ethanol; (2) adding 15 times of hot water into the filter residue, carrying out water extraction for 2 times at 80-90 ℃, combining the filtrates, carrying out horizontal centrifugation, then centrifuging the centrifugate at a high speed of 15000rpm for 6-10min, heating and concentrating the obtained supernatant to 1/3 of the original volume, then combining the first extracting solution, heating and concentrating again to 20g/L, adding a proper amount of maltodextrin, carrying out pasteurization after uniformly stirring, and carrying out spray drying after the sterilization is finished; (3) soaking dried ginseng in 14 times of clear water overnight, heating to 100-; (4) pulverizing rhizoma Polygonati, adding 15 times of 80% ethanol solution, ultrasonic extracting at 60 deg.C for 50min twice, mixing extractive solutions, naturally cooling, filtering with 0.45 μm filter membrane, adjusting concentration to 10g/L, and spray drying; (5) pulverizing Glycyrrhrizae radix, adding 5 times of petroleum ether, reflux-defatting twice, evaporating to remove petroleum ether, adding 15 times of 80% ethanol, reflux-extracting twice at 80 deg.C, extracting Glycyrrhrizae radix residue with 15 times of hot water at 90 deg.C, mixing the two extractive solutions, heating and concentrating, naturally cooling, filtering with 0.45 μm filter membrane to constant volume of 8g/L, and spray drying; (6) carrying out superfine grinding on mannitol, sieving with a 400-mesh sieve, and mixing the materials in the steps (2) to (5) according to a weight ratio of 4-5: 2-3: 1.5-2: 0.8-1.2, adding mannitol according to proper addition amount, mixing, packaging, and sterilizing.
2. The preparation method of ginger-ginseng tea according to claim 1, wherein the amount of water added in the pulping process in step (1) is 5-7 times of the weight of fresh ginger.
3. The method for preparing ginger-ginseng tea according to claim 1, wherein the maltodextrin is added in an amount of 8-10wt% based on the fresh ginger concentrated solution in the step (2).
4. The method for preparing ginger-ginseng tea according to claim 1, wherein the centrifugation in step (3) is performed at 4500rpm for 15 min.
5. The preparation method of ginger-ginseng tea according to claim 1, wherein the amount of mannitol added in step (6) is 0-25wt% of the total amount of the mixture.
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| CN101040642B (en) * | 2007-04-20 | 2010-12-08 | 肖友情 | Ginger life cold tea and the method for preparing the same |
| CN103082052A (en) * | 2011-10-28 | 2013-05-08 | 李建奎 | Polygonatum sibiricum and ginseng botanic functional tea for body building and long life |
| CN104826038A (en) * | 2015-04-16 | 2015-08-12 | 李殿国 | Pediatric digestion promoting syrup and preparation method thereof |
| CN105767402A (en) * | 2016-05-24 | 2016-07-20 | 江苏耐雀生物工程技术有限公司 | Glycyrrhizin ginger tea as well as preparation method and application thereof |
| CN106387158A (en) * | 2016-08-19 | 2017-02-15 | 江西汇仁药业股份有限公司 | Health-care tea and preparation method thereof |
| CN106605820A (en) * | 2016-12-19 | 2017-05-03 | 合肥徽徽逗食品有限公司 | Fresh ginger solid beverage for benefitting bodies of people with consumptive diseases and preparation method of fresh ginger solid beverage |
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