CN108094628A - A kind of microwave drying process of ginger and the ginger jasmine tea of preparation - Google Patents
A kind of microwave drying process of ginger and the ginger jasmine tea of preparation Download PDFInfo
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- CN108094628A CN108094628A CN201711469164.9A CN201711469164A CN108094628A CN 108094628 A CN108094628 A CN 108094628A CN 201711469164 A CN201711469164 A CN 201711469164A CN 108094628 A CN108094628 A CN 108094628A
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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
Abstract
The invention discloses a kind of microwave drying process of ginger and the ginger jasmine tea of preparation, belong to jasmine tea preparing technical field, microwave drying process comprises the following steps：S1) the selection of ginger；S2) finish；S3 it is) dry；S4) pack.Microwave drying process of the present invention can reduce production cost, be suitble to high-volume production；And the rhizoma zingiberis shape prepared is complete, color and luster is preferable, brews rear fragrance faint scent and flavour is fresh and sweet.
Description
Technical field
The invention belongs to the ginger of the microwave drying process and preparation of jasmine tea preparing technical field more particularly to a kind of ginger
Jasmine tea.
Background technology
Ginger (Hedychium Coronarium Koen) also known as Butterfly Ginger, fringed iris, Jiang Lanhua etc. belong to Zingiber ginger
Platymiscium, originate in Taiwan of India, Vietnam, Malaysia, Australia and China, Fujian, West Hunan, Guangdong, Hainan,
The ground such as Sichuan, Yunnan.Ginger is perennial herb, and 8~12 months florescences spent beautiful, fragrance.The petal of ginger is edible, color is fragrant
Taste is various, unique flavor, the nutriment containing there are many, such as：It is protein, vitamins, calcium, iron, Zn-ef ficiency, needed by human
Amino acid and diterpene, sequiterpene, bioactive substance and volatile oil etc.；Meanwhile ginger have antibacterial anti-inflammatory, inducing diuresis to remove edema,
Warm stomach cold extermination and other effects.It is reported that ginger petal has been used as the cuisines raw materials such as common dish, cake in Taiwan, solely
Special flavor is liked deeply by Taiwan people.
Jiang Huake carries out artificial cultivation, has the potentiality of exploitation.Since the open hour of ginger are shorter, not easy to maintain,
Ginger is dried for this, dried ginger can greatly extend supply time.At present, the drying means of ginger include with
Lower two kinds：
1) oven drying method comes with some shortcomings：Due to lasting heat supply, the petal of dried flower changes colour, and the lighter turns yellow, weight
Person's browning, to a certain extent it also occur that petal shrinkage phenomenon, affects its exterior quality, fragrance loss is also more, finally makes
Into the waste of colored material；
2) low-temperature vacuum drying, there is also some shortcomings：Although dried flower not only maintains the intrinsic form of fresh flower, but also
Also retain fragrance component and nutriment, but time-consuming when small (need 35) for the dried flower prepared with this method, and a batch
Output it is less, it is high to thereby result in production cost, is not suitable for carrying out mass production.
Therefore, it is necessary to prepare a kind of new ginger drying process, the premise of reduction production cost can taken into account
Under, it is ensured that rhizoma zingiberis shape is complete, color and luster is preferable, brews rear fragrance faint scent and flavour is fresh and sweet.
The content of the invention
Present invention aims to overcome that the shortcomings of the prior art, and the microwave drying process and system of a kind of ginger are provided
Standby ginger jasmine tea, the microwave drying process can reduce production cost, be suitble to high-volume production；And the rhizoma zingiberis shape prepared
Completely, color and luster is preferable, brews rear fragrance faint scent and flavour is fresh and sweet.
To achieve the above object, the technical solution taken of the present invention is：A kind of microwave drying process of ginger, including with
Lower step：
S1) the selection of ginger；
S2) finish：The temperature of water-removing is 60~65 DEG C, and the microwave power of water-removing is 6~7KW, time of water-removing for 2~
3min；
S3 it is) dry：Dry temperature is 60~65 DEG C, and between 2~3KW, the dry time is dry microwave power
30~50min；
S4) pack.
The microwave drying process of ginger of the present invention is finished and dried under conditions of High-Power Microwave, low temperature, whole
When small no more than 1, avoid continuous prolonged high temperature and flower-shape easily caused to change, pattern zoom turns yellow, the fragrance of a flower is lost and
Material composition destroys etc., it is ensured that flower-shape is complete when rhizoma zingiberis brews, color and luster is preferable, and ginger jasmine tea fragrance faint scent and flavour are fresh and sweet；
In addition, the microwave drying process of ginger of the present invention also shortens drying time, production cost is reduced, suitable for industrial metaplasia
Production.
As the improvement of above-mentioned counting method scheme, in step S1) in, the open state of the ginger of selection is the funnel phase, ginger
Colored flower footpath is 20~30mm, and ginger retains whole corolla pipes.
Using the ginger of funnel phase as raw material, the rhizoma zingiberis flower-shape prepared is less frangible, is accounted in mass production and packaging
It is advantageous, brew that rear flower-shape is intact, and quality of flower tea is preferable.The fragrance component of ginger is concentrated mainly on petal, and sweet ingredient is main
Concentrate on corolla pipe；However ginger petal is thin compared with corolla pipe in structure, and moisture difference is larger, to retain ginger simultaneously
Colored fragrance and nutriment is just easy to generate dry inconsistent situation in the drying process, had both been unfavorable for the guarantor of ginger
It deposits, also greatly extends drying time so as to cause the increase of cost, and the fragrance to ginger, color in process
Pool, nutritional quality be easy to cause loss；The present invention chooses the ginger of funnel phase, retains whole corolla pipes of ginger, using microwave
Ginger is dried in drying process, overcomes above-mentioned ginger petal and the technical issues of corolla pipe is difficult to dry simultaneously, it is ensured that
The maximum reserving degree of ginger flowery odour and nutriment.
As the improvement of above-mentioned technical proposal, in step S2) in, the temperature of the water-removing is 60 DEG C, the microwave work(of water-removing
Rate is 6KW, and the time of water-removing is 3min.
As the improvement of above-mentioned technical proposal, in step S3) in, the temperature of the drying is 60 DEG C, dry microwave work(
Rate is 2KW, and the dry time is in 30min.
In rhizoma zingiberis preparation process of the present invention, water-removing and dry temperature are 60~65 DEG C, avoid high temperature to fragrance into
Point and nutritional ingredient destruction, thus the ginger jasmine tea fragrant aroma made, flavour are fresh and sweet.
As the improvement of above-mentioned technical proposal, in step S2) and step S3) in, the modes of emplacement of ginger spreads for individual layer.
As the improvement of above-mentioned technical proposal, the microwave drying process of ginger comprises the following steps：
S1) the selection of ginger：The open state of ginger is the funnel phase, and the flower footpath of ginger is 20~30mm, and ginger retains
Whole corolla pipes；
S2) finish：The temperature of water-removing is 60 DEG C, and the microwave power of water-removing is 6KW, and the time of water-removing is 3min；
S3 it is) dry：Dry temperature is 60 DEG C, and dry microwave power position 2KW, the dry time is between 30min；
S4) pack.
Preferably, intact form is carried out to dried rhizoma zingiberis to pack；After packaging, rhizoma zingiberis is stored in should
Room temperature, drying, cleaning, free from extraneous odour environment in, in order to avoid rotten.
In addition, the present invention also provides rhizoma zingiberis prepared by the microwave drying process.
In addition, the present invention also provides the ginger jasmine tea prepared using the rhizoma zingiberis.
Preferably, a kind of preparation method of ginger jasmine tea：It can use 3~4 rhizoma zingiberis every time, be put into exquisite cup, add in
Boiling water about 100mL pours into fair cup after brewing 2~3min, i.e. drinkable after proper temperature.The rhizoma zingiberis added in each time,
It can punching 2~3 times；Also can consider increase or decrease according to my taste weight.
The beneficial effects of the present invention are：The present invention provides a kind of microwave drying process of ginger and the Jiang Huahua of preparation
Tea, rhizoma zingiberis of the present invention is in preparation process, using the water-removing and drying of High-Power Microwave, low temperature, when whole process is small no more than 1,
It avoids continuous prolonged high temperature and flower-shape is easily caused to change, pattern zoom turns yellow, the fragrance of a flower is lost and material composition destroys
Deng, it is ensured that rhizoma zingiberis flower-shape is complete, color and luster is preferable, and ginger jasmine tea fragrance faint scent and flavour are fresh and sweet；The microwave of ginger of the present invention is done
Drying process also shortens drying time, reduces production cost, suitable for industrialized production；In addition, the present invention chooses the funnel phase
Ginger, retain ginger whole corolla pipes, ginger is dried using microwave drying process, overcomes ginger petal and flower
The technical issues of hat pipe is difficult to dry simultaneously, it is ensured that the maximum reserving degree of ginger flowery odour and nutriment.
Specific embodiment
For the object, technical solutions and advantages of the present invention are better described, below in conjunction with specific embodiment and subordinate list pair
The present invention is described further.
Rhizoma zingiberis and the evaluation criterion of ginger jasmine tea
According to《First (essence) tea making technology of tealeaves》The sensory evaluation index of middle jasmine tea, in conjunction with ginger jasmine tea self-character,
It is final to determine every evaluation index and its ratio, then corresponding ginger jasmine tea organoleptic quality is carried out to each sample drawn of testing
Evaluation.
Each sample is uniformly mixed, respectively takes samples of the 4g or so as subjective appreciation, is placed on ater tea china face light
It is micro- to rock, for the appearance and color and luster of reviewer observation rhizoma zingiberis.Then, every plant tea sample 3g or so is weighed, it is clean to be placed in 100mL
It in transparent glass, is brewed to 2/3 glass with boiling water, in addition glass cover, stands 4min, tea is poured into the porcelain cup of white,
The soup look of ginger jasmine tea in porcelain cup is observed, the fragrance in cup is smelt, tastes the flavour of millet paste, poured out after evaluation.Please different sexes and
The people in all ages and classes stage, integrality, fragrance after being brewed respectively to the color and luster of rhizoma zingiberis, fragrance and ginger jasmine tea, sweet tea
Taste, soup look and resistance to bubble degree etc. are given a mark, and write out comment.Foundation《23776-2009 tealeaves organoleptic evaluation methods of GB/T》In
Regulation, carry out weighted average after giving the corresponding weight of each quality, the data as subjective appreciation.
Embodiment 1
Equipment：Box hanging basket microwave drying instrument (model：HQMW-BA03)
Using ginger as raw material, experiment is processed to rhizoma zingiberis：In water-removing and dry microwave power, temperature, corolla pipe
Reservation mode and under conditions of ginger spreads form all same, tested for colored open state；Observe result simultaneously
It is evaluated, draws and makes the rhizoma zingiberis required optimal ginger florescence.Specifically include following steps：
1) pick：7~October, in the case where weather is fine, respectively gather open state for the pen container phase (Hua Jing 4~
10mm), funnel phase (20~30mm of Hua Jing) and butterfly phase (35~45mm of Hua Jing), the ginger in butterfly later stage (Hua Quanfang)；
2) pre-process：Retain the ginger that picking obtains its whole corolla pipe；
3) equivalent ginger floral material is taken, first finish 3min under conditions of microwave power is 6KW and temperature is 60 DEG C, then micro-
Wave power be 2KW and temperature be 60 DEG C under conditions of dry 30min, be put into a manner that individual layer is spread in microwave drying instrument, directly
It is completed to dry；
4) according to jasmine tea sensory evaluation standard, the quality of rhizoma zingiberis and ginger jasmine tea is evaluated (shared by indices
Fraction is respectively：Rhizoma zingiberis quality 35 divides (color and luster 20 divides, do fragrant 15 points), ginger jasmine tea brew quality 65 divide (wet fragrant 15 points,
Integrality 10 is divided, and soup look 5 is divided, and sweet taste 20 divides, and ginger taste 10 divides, and resistance to bubble degree 5 divides), the results are shown in Table 1.
Table 1
As shown in Table 1, at above-mentioned 3 florescences, the rhizoma zingiberis and ginger jasmine tea that pen container phase ginger is made are presented in quality
For poor quality：It is poor to show as appearance, fragrance, soup look, sweet taste and resistance to bubble degree；Butterfly phase ginger is dry compared with what funnel phase ginger was made
Ginger and ginger jasmine tea are relatively inferior in quality, compared with intolerant to bubble；And the rhizoma zingiberis and ginger jasmine tea that funnel phase ginger is made are whole
Quality is preferable on body, and rhizoma zingiberis flower-shape is less frangible, takes advantage in mass production and packaging, and brewing rear flower-shape can intact exhibition
It opens.
Embodiment 2
Equipment：Box hanging basket microwave drying instrument (model：HQMW-BA03)
Using ginger as raw material, experiment is processed to rhizoma zingiberis：In dry microwave power, temperature, the reservation of corolla pipe
Under conditions of mode, florescence and ginger spread form all same, tested for the water-removing stage is whether there is；Observe result simultaneously
It is evaluated, draws and prepares the required preferred process combination of rhizoma zingiberis.Specifically include following steps：
1) pick：In the case where weather is fine, the ginger of butterfly phase is gathered 7~October；
2) pre-process：Retain the ginger that picking obtains its whole corolla pipe；
3) microwave drying process is set to combine, is respectively two kinds：1st, in the condition that microwave power is 6KW and temperature is 60 DEG C
The lower 3min that first finishes, then the dry 30min under conditions of microwave power is 2KW and temperature is 60 DEG C；2nd, microwave power for 2KW and
Temperature dry 30min under conditions of being 60 DEG C；Microwave drying instrument is put into a manner that individual layer is spread, until dry complete；
4) according to jasmine tea sensory evaluation standard, the quality of rhizoma zingiberis and ginger jasmine tea is evaluated (shared by indices
Fraction is respectively：Rhizoma zingiberis quality 35 divides (color and luster 20 divides, do fragrant 15 points), ginger jasmine tea brew quality 65 divide (wet fragrant 15 points,
Integrality 10 is divided, and soup look 5 is divided, and sweet taste 20 divides, and ginger taste 10 divides, and resistance to bubble degree 5 divides), the results are shown in Table 2.
Table 2
As shown in Table 2, the pure dry rhizoma zingiberis pattern pool yellowing prepared, fragrance are not shown, and rhizoma zingiberis is not completely dried integrally,
Quality is very poor；The rhizoma zingiberis pale yellow prepared by the water-removing of high power short time becomes clear, not only fragrance faint scent but also not
Gas containing green grass, brews rear soup light yellow complexion, and flavour is fragrant and sweet.
Embodiment 3
Equipment：Box hanging basket microwave drying instrument (model：HQMW-BA03)
Using ginger as raw material, experiment is processed to rhizoma zingiberis：In dry microwave power, temperature, the reservation of corolla pipe
Under conditions of mode, florescence and ginger spread form all same, tested for the temperature in water-removing stage；Observe result
And it is evaluated, it draws and prepares the required optimal fixing temperature of rhizoma zingiberis.Specifically include following steps：
1) pick：In the case where weather is fine, the ginger of butterfly phase is gathered 7~October；
2) pre-process：Retain the ginger that picking obtains its whole corolla pipe；
3) equivalent ginger floral material is taken, it is respectively 60,70 and 80 DEG C to set fixing temperature, is finished in the case where microwave power is 6KW
3min dries 30min for 2KW and temperature 60 C in microwave power, microwave drying instrument is put into a manner that individual layer is spread, until dry
Dry completion；
4) according to jasmine tea sensory evaluation standard, the quality of rhizoma zingiberis and ginger jasmine tea is evaluated (shared by indices
Fraction is respectively：Rhizoma zingiberis quality 35 divides (color and luster 20 divides, do fragrant 15 points), ginger jasmine tea brew quality 65 divide (wet fragrant 15 points,
Integrality 10 is divided, and soup look 5 is divided, and sweet taste 20 divides, and ginger taste 10 divides, and resistance to bubble degree 5 divides), the results are shown in Table 3.
Table 3
As shown in Table 3, in 60,70 and 80 DEG C of fixing temperatures, when fixing temperature is 80 DEG C, the pool yellowing of rhizoma zingiberis pattern,
Fragrance is presented as the smell of burning, and quality is very poor；When fixing temperature is 60 DEG C, rhizoma zingiberis jasmine tea pale yellow, bright, ginger jasmine tea fragrance
The rhizoma zingiberis quality of flower tea for preparing is more excellent when faint scent, more resistance to bubble compared with fixing temperature are 70 DEG C.
Embodiment 4
Equipment：Box hanging basket microwave drying instrument (model：HQMW-BA03)
Using ginger as raw material, experiment is processed to rhizoma zingiberis：It is finishing and dry microwave power, temperature, the florescence, with
And under conditions of ginger spreads form all same, tested for the reservation mode of corolla pipe；Observation result simultaneously carries out it
Evaluation draws the reservation mode for preparing the required corolla pipe of rhizoma zingiberis.Specifically include following steps：
1) pick：7~August part in the case where weather is fine, gathers the ginger of butterfly phase；
2) pre-process：The ginger obtained to picking is divided into two kinds：Retain whole corolla pipes and retain the half of corolla pipe；
3) equivalent ginger floral material is taken, first finish 3min under conditions of microwave power is 6KW and temperature is 60 DEG C, then micro-
Wave power be 2KW and temperature be 60 DEG C under conditions of dry 30min, be put into a manner that individual layer is spread in microwave drying instrument, directly
It is completed to dry；
4) according to jasmine tea sensory evaluation standard, the quality of rhizoma zingiberis and ginger jasmine tea is evaluated (shared by indices
Fraction is respectively：Rhizoma zingiberis quality 35 divides (color and luster 20 divides, do fragrant 15 points), ginger jasmine tea brew quality 65 divide (wet fragrant 15 points,
Integrality 10 is divided, and soup look 5 is divided, and sweet taste 20 divides, and ginger taste 10 divides, and resistance to bubble degree 5 divides), the results are shown in Table 4.
Table 4
As shown in Table 4, in the reservation mode of both the above corolla pipe, retain after the rhizoma zingiberis that full corolla control goes out brews
Flower-shape is complete, has good ornamental value；Sweet taste is preferable when drinking, but slightly acid；In production, retain full corolla pipe
Mode is more convenient in the collection of raw material, makes the production efficiency higher of making jasmine tea.
In addition, rhizoma zingiberis is in preparation process, when the temperature of water-removing is 60~65 DEG C, the microwave power of water-removing for 6~
7KW, the time of water-removing is 2~3min；Dry temperature is 60~65 DEG C, and dry microwave power is dry between 2~3KW
Time be 30~50min when, can also obtain the technique effect similar to Examples 1 to 4：
1) water-removing and drying of High-Power Microwave, low temperature are used, when whole process is small no more than 1, is avoided continuous prolonged
High temperature and easily cause flower-shape change, pattern zoom turn yellow, the fragrance of a flower lose and material composition destroy etc., it is ensured that when rhizoma zingiberis brews
Flower-shape is complete, color and luster is preferable, fragrance faint scent and flavour are fresh and sweet；
2) microwave drying process also shortens drying time, reduces production cost, suitable for industrialized production；
3) present invention chooses the ginger of funnel phase, retains whole corolla pipes of ginger, using microwave drying process to ginger
It is dried, overcomes ginger petal and the technical issues of corolla pipe is difficult to dry simultaneously, it is ensured that ginger flowery odour and sweet taste are simultaneously
Retain.
Finally, it should be noted that above example to illustrate technical scheme rather than to the present invention protect
The limitation of scope, although being explained in detail with reference to preferred embodiment to the present invention, those of ordinary skill in the art should manage
Solution, can modify to technical scheme or replace on an equal basis, without departing from technical solution of the present invention essence and
Scope.
Claims (8)
1. a kind of microwave drying process of ginger, which is characterized in that comprise the following steps：
S1) the selection of ginger；
S2) finish：The temperature of water-removing is 60~65 DEG C, and the microwave power of water-removing is 6~7KW, and the time of water-removing is 2~3min；
S3 it is) dry：Dry temperature is 60~65 DEG C, and dry microwave power is 2~3KW, the dry time for 30~
50min；
S4) pack.
2. microwave drying process as described in claim 1, which is characterized in that in step S1) in, the opening shape of the ginger of selection
State is the funnel phase, and the flower footpath of ginger is 20~30mm, and ginger retains whole corolla pipes.
3. microwave drying process as described in claim 1, which is characterized in that in step S2) in, the temperature of the water-removing is 60
DEG C, the microwave power of water-removing is 6KW, and the time of water-removing is 3min.
4. microwave drying process as described in claim 1, which is characterized in that in step S3) in, the temperature of the drying is 60
DEG C, dry microwave power is 2KW, and the dry time is 30min.
5. microwave drying process as described in claim 1, which is characterized in that in step S2) and step S3) in, ginger is put
Mode is put to spread for individual layer.
6. microwave drying process as described in claim 1, which is characterized in that comprise the following steps：
S1) the selection of ginger：The open state of ginger is the funnel phase, and the flower footpath of ginger is 20~30mm, and ginger retains all
Corolla pipe；
S2) finish：The temperature of water-removing is 60 DEG C, and the microwave power of water-removing is 6KW, and the time of water-removing is 3min；
S3 it is) dry：Dry temperature is 60 DEG C, and dry microwave power position 2KW, the dry time is between 30min；
S4) pack.
7. a kind of rhizoma zingiberis prepared by claim 1~6 any one of them microwave drying process.
8. a kind of ginger jasmine tea prepared using rhizoma zingiberis as claimed in claim 7.
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Citations (3)
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|---|---|---|---|---|
| CN104068170A (en) * | 2014-06-20 | 2014-10-01 | 广西壮族自治区桂林茶叶科学研究所 | Processing method for tea flowers |
| CN104222399A (en) * | 2014-10-13 | 2014-12-24 | 山东农业大学 | Honeysuckle green tea and production method thereof |
| CN106942431A (en) * | 2017-03-10 | 2017-07-14 | 仲恺农业工程学院 | A kind of pure jasmine tea of ginger and preparation method thereof |
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2017
- 2017-12-27 CN CN201711469164.9A patent/CN108094628A/en active Pending
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104068170A (en) * | 2014-06-20 | 2014-10-01 | 广西壮族自治区桂林茶叶科学研究所 | Processing method for tea flowers |
| CN104222399A (en) * | 2014-10-13 | 2014-12-24 | 山东农业大学 | Honeysuckle green tea and production method thereof |
| CN106942431A (en) * | 2017-03-10 | 2017-07-14 | 仲恺农业工程学院 | A kind of pure jasmine tea of ginger and preparation method thereof |
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