CN111567649A - Brown sugar, ginger and jujube tea and preparation method thereof - Google Patents
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Abstract
The invention relates to a brown sugar ginger jujube tea and a preparation method thereof, wherein the brown sugar ginger jujube tea comprises the following components in parts by weight: 5-15 parts of ginger, 5-15 parts of brown sugar, 1-10 parts of L-arabinose, 1-6 parts of black date, 0.5-3.5 parts of instant black tea powder, 0.1-3 parts of theanine in tea leaves and 0.1-2 parts of honey. The brown sugar ginger jujube tea prepared by the invention has good effects of enriching blood and activating blood, can effectively improve female menstrual syndrome, has the effects of regulating qi and menstruation, nourishing stomach and warming stomach, does not cause obesity, and is suitable for long-term drinking.
Description
Technical Field
The invention belongs to the technical field of health-care food, and particularly relates to brown sugar, ginger and jujube tea and a preparation method thereof.
Background
In the history of China, medical scientists have deeply researched and popularized the medical application of ginger and Chinese date in the early Han dynasty, the most famous medical scientist is Zhang Zhongjing, and the application of ginger and Chinese date in the book Jinkui medical prescription is as many as 200 cases. During the years of the Tang Dynasty, Sun Simiao develops a ginger-jujube-cinnamon decoction based on Zhang Zhongjing ginger-jujube formula, and is decocted with liquorice and brown sugar as auxiliary materials to treat female monthly pain, the decoction is a ginger-jujube tea nose ancestor for treating dysmenorrhea, and is a classic for skillfully treating difficult and complicated diseases based on homology of medicine and food in ancient Chinese medicine.
At present, the ginger and jujube tea is still a product favored by a plurality of women, and can be used for preventing cold, warming uterus, promoting blood circulation, warming stomach, nourishing stomach and the like. However, in the existing preparation process of ginger-jujube tea, brown sugar is mostly adopted and used for improving the female menstrual abdominal pain, the effect is generally not obvious only by the action of the brown sugar and the ginger, and researches show that the effect of drinking hot water and drinking brown sugar-ginger tea water for the female menstrual period is not too different, more than 95% of the brown sugar-ginger tea is sugar, and the female drinks the tea for a long time, so that saccharification is easily converted into fat, and obesity is easily caused; for the treatment of ginger, the following methods are mostly adopted: 1. the method comprises the steps of boiling with water, spray-drying decoction, 2 extracting ginger oil by a water distillation method, 3 extracting ginger oil by supercritical extraction, 4 squeezing ginger, and spray-drying, wherein the first two methods need high-temperature treatment, most of volatile components and water-soluble components of the ginger are lost, and the second two methods have the defect of incomplete extraction, and in sum, the problems of low utilization rate of the ginger exist in the methods.
Therefore, it is necessary to provide ginger-jujube tea which is suitable for long-term drinking by women and can effectively improve menstrual syndrome without causing diseases such as obesity, diabetes and the like.
Disclosure of Invention
The brown sugar ginger jujube tea prepared by the invention has good effects of enriching blood and activating blood, can effectively improve female menstrual syndrome, has the effects of regulating qi, regulating menstruation, nourishing stomach and warming stomach, does not cause obesity, and is suitable for long-term drinking.
According to one aspect of the invention, the brown sugar ginger jujube tea comprises the following components in parts by weight:
5-15 parts of ginger, 5-15 parts of brown sugar, 1-10 parts of L-arabinose, 1-6 parts of black date, 0.5-3.5 parts of instant black tea powder, 0.1-3 parts of theanine in tea leaves and 0.1-2 parts of honey.
Further, the brown sugar ginger jujube tea comprises the following components in parts by weight:
7 parts of ginger, 7 parts of brown sugar, 3 parts of L-arabinose, 3 parts of black jujube, 1 part of instant black tea powder, 1 part of tea theanine and 0.5 part of honey.
According to another aspect of the invention, the preparation method of the brown sugar ginger jujube tea comprises the following steps:
preparing materials according to the weight ratio, adding water into cleaned ginger, juicing, separating out ginger starch, concentrating clear ginger juice liquid under reduced pressure to obtain ginger fluid extract, drying and crushing ginger slag to obtain ginger slag powder, concentrating clear ginger juice liquid under reduced pressure at a low temperature of generally 45-60 ℃, preferably sieving the ginger starch and the ginger slag powder to ensure that the particle sizes are uniform, preferably sieving the ginger starch by a sieve of 80-100 meshes, preferably sieving the ginger slag powder by a sieve of 200-300 meshes,
extracting fructus Jujubae with water, filtering, concentrating the filtrate to obtain fructus Jujubae fluid extract,
the brown sugar and the L-arabinose are crushed and sieved to obtain powdered sugar, the sieving aims to ensure that the powdered sugar has uniform particle size and is convenient for subsequent mixing granulation, a sieve with 80-100 meshes is preferably selected,
mixing rhizoma Zingiberis recens fluid extract, fructus Jujubae fluid extract and Mel to obtain fluid extract mixture,
mixing ginger starch and ginger residue powder, adding part of the fluid extract mixture to prepare soft material, drying and granulating to obtain granules I,
mixing the powdered sugar, the instant black tea powder and the theanine in the tea leaves, adding the remaining fluid extract mixture, granulating and drying to obtain granules, optimally sieving the granules with a sieve of 80-100 meshes before adding the instant black tea powder and the theanine in the tea leaves,
and mixing the granules I and the granules II to obtain the brown sugar ginger jujube tea.
Further, the relative density of the ginger fluid extract is 1.05-1.25 g/cm3。
Further, the specific steps for separating the ginger starch comprise:
filtering the mixture of squeezed rhizoma Zingiberis recens juice to obtain rhizoma Zingiberis recens residue and filtrate, refrigerating the filtrate to separate out rhizoma Zingiberis recens starch, filtering to obtain rhizoma Zingiberis recens starch and clear liquid of rhizoma Zingiberis recens juice,
the ginger starch is dried, crushed and sieved, the drying temperature is 50-70 ℃, and the crushing is carried out under the conditions that the humidity is 45-60% and the temperature is 20-30 ℃.
Further, the drying temperature of the ginger slag is 50-65 ℃, the humidity after drying is 45-55%,
and crushing the ginger residues under the conditions that the humidity is 45-55% and the temperature is 20-30 ℃.
Further, the specific steps of extracting the black dates by adding water, filtering, and concentrating the filtrate to obtain the black date fluid extract comprise:
extracting the black dates twice by adding water, adding 6-15 times of water for decocting for 1-3 h for the first time, filtering,
adding 6-15 times of water into the filter residue obtained in the first filtration, decocting for 1-2 hours, filtering, combining the two filtrates, and concentrating under reduced pressure at 60-85 ℃ until the relative density of the black date fluid extract is 1.15-1.35 g/cm3。
Further, the dry granulation process of the granule (r) comprises:
and sieving the prepared soft material, drying at 50-70 ℃, and then sieving and grading.
Further, the granulating and drying of the particles comprise:
granulating by adopting a swing granulator, sieving, performing fluidized bed spray drying at 50-70 ℃, drying until the moisture is less than 5%, and then sieving and granulating.
The brown sugar ginger jujube tea prepared by the invention has the following beneficial effects:
the brown sugar ginger jujube tea disclosed by the invention is prepared from high-quality brown sugar, ginger, black jujubes, natural instant black tea powder and theanine. Ginger, rhizoma Zingiberis recens, acts on yang-qi to dispel cold, releases exterior, ventilates lung-qi to relieve depression and regulate middle energizer, and opens the stomach mouth to get eaten after illness. Brown sugar, sweet in taste and warm in nature, has the effects of enriching blood, regulating menstruation, promoting blood circulation, dispelling cold, promoting blood circulation, relieving pain and removing blood stasis. The black date is sweet in taste and warm in nature, and has the effects of tonifying middle-jiao and Qi, nourishing blood and tranquilization, and tonifying spleen and stomach. The ginger and the black date are dislike, the ginger prevents the black date from sweet, slow and qi congestion, and the black date relieves the pungent and scattered nature of the ginger, and the two substances are used together to regulate nutrient and defensive qi and blood, supplement each other with the black sugar, tonify qi and nourish blood. According to modern pharmacological research, the added theanine can improve female menstrual syndrome, improve sleep quality, relieve fatigue caused by work and improve memory. The black tea is warm in nature and has the effects of regulating qi, regulating menstruation and nourishing the stomach, the traditional Chinese medicine generally says that pain is not caused, pain is not caused when the pain is caused, blood and qi smoothly run, and pain is not caused naturally, the black tea and the tea leaf paracetamol are combined, and the effects of regulating menstruation and regulating qi are doubled. The black tea matched with the ginger, the black date and the brown sugar can solve the problem of menstrual pain of women and achieve the effects of nourishing and warming the stomach. In the aspect of taste, the product has mellow ginger hot taste with brown sugar burnt fragrance and strong jujube fragrance, and the tea fragrance is soft and fragrant, smooth and smooth.
The brown sugar ginger jujube tea prepared by the invention is convenient to drink immediately after being mixed with water, has large proportion of soluble components, is easy to be absorbed by human bodies, has good blood enriching effect, has more sufficient nutrient components and higher content of polyphenol substances compared with brown sugar, is generally used as a medicine, and has higher execution standard and requirement than the brown sugar. The black dates are dry mature fruits of the steamed dates, and the red dates are mature fruits of the directly dried dates, so that compared with the red dates, nutrient substances in the black dates are easier to digest and absorb by a human body, and are particularly suitable for people with weakness of spleen and stomach, and iron elements in the black dates are easier to absorb by the human body, so that the blood replenishing effect is more obvious.
The brown sugar ginger jujube tea also adds L-arabinose which is taken as pentose and has the sweetness of 50-60 percent of that of the sucrose, so that the absorption of human bodies to the sucrose in the ginger tea can be obviously reduced. The research shows that the L-arabinose has high affinity to the sucrose-sucrase intermediate, the spatial structure of the enzyme activity center is changed after the sucrose-sucrase-L-arabinose trisomy is formed, so that the activity of the sucrose-sucrase-L-arabinose trisomy is reduced, namely the L-arabinose can reduce the absorption of human bodies to sucrose, and the experiment proves that the addition of the L-arabinose with the sucrose amount of 5 percent can reduce the GI value of the sucrose of 34.2 percent, and the L-arabinose can increase the sugar tolerance of organisms, reduce the body fat, slow down the weight increase, regulate the intestinal flora and the like after being eaten for a long time.
The preparation method of the brown sugar ginger jujube tea fully utilizes the effective components in the ginger, adopts juicing, separates ginger starch, and concentrates the ginger starch at low temperature to form fluid extract, and the ginger residue is independently dried and crushed at low temperature, so that the effective components in the ginger are utilized and are easy to be absorbed by human bodies.
According to the preparation method of the brown sugar ginger jujube tea, during wet granulation, ginger starch and ginger residue powder are mixed, and sugar powder, instant black tea powder and tea theanine are mixed and respectively granulated to obtain granules I and granules II, the amount of the fluid extract mixture added during the preparation of the granules I is large, and only a small amount of the fluid extract mixture is added into the granules II, so that the granulation process is easier to perform, a screen mesh cannot be adhered, and the granules cannot be adhered to each other.
Drawings
Fig. 1 is a flow diagram of a preparation method of the brown sugar ginger jujube tea of the embodiment.
Detailed Description
The present application will be described in further detail with reference to specific examples. The following examples are intended to be illustrative of the present application only and should not be construed as limiting the present application.
The starting materials used in the present invention are all commercially available.
Example 1
The brown sugar-ginger-jujube tea comprises 7 parts of ginger, 7 parts of brown sugar, 3 parts of L-arabinose, 3 parts of black jujube, 1 part of instant black tea powder, 1 part of theanine in tea leaves and 0.5 part of honey in parts by weight.
The preparation method is shown in figure 1 and comprises the following steps:
(1) ginger treatment: weighing rhizoma Zingiberis recens, cleaning, squeezing, filtering to obtain filtrate and rhizoma Zingiberis recens residue, refrigerating the filtrate in a refrigerator (4 deg.C) for 2 hr, and filtering to obtain rhizoma Zingiberis recens juice clear liquid and rhizoma Zingiberis recens starch. Pumping the filtered clear ginger juice into a concentrator, concentrating under reduced pressure to obtain ginger fluid extract, wherein the concentration temperature is 50 ℃, and the relative density of the prepared ginger fluid extract is 1.05-1.15g/cm at the temperature of 50 DEG C3. And (4) placing the filtered ginger residues in a forced air drying oven, and crushing and sieving after drying. Drying at 55-60 deg.C, pulverizing at 25 deg.C with humidity of 50%, and sieving with 300 mesh sieve. Placing the separated ginger starch in a forced air drying oven, drying at 55-60 deg.C, pulverizing at 25 deg.C with humidity of 50%, and sieving with 80 mesh sieve.
(2) Processing black dates: decocting dateplum persimmon in water, filtering, and concentrating to obtain dateplum persimmon fluid extract. Extracting dateplum persimmon with water twice, decocting with 10 times of water for 3 hr, filtering, decocting with 8 times of water for 1.5 hr, filtering, mixing filtrates, and concentrating at 70 deg.C under reduced pressure to relative density of 1.20-1.25 g/cm3The black date fluid extract is used for standby.
(3) Auxiliary material pretreatment: pulverizing brown sugar and L-arabinose together, and sieving with 80 mesh sieve for use. The brown sugar and L-arabinose can also be respectively pulverized and then mixed. Sieving instant black tea powder and tea theanine with 80 mesh sieve. The tea leaf theanine is extracted from natural plant tea leaves, such as green tea, and the materials are sieved to ensure that the powder has uniform particle size, so that the mixing and granulation are convenient, and the prepared granules have regular and beautiful appearance.
(4) And (3) wet granulation:
and (3) uniformly mixing the ginger fluid extract in the step (1), the black date fluid extract in the step (2) and honey to obtain a fluid extract mixture for later use. Uniformly mixing the sieved ginger starch and ginger residue powder, adding part of a fluid extract mixture (which is 1/2-2/3 of the total mass of the fluid extract mixture, wherein the specific addition is determined according to the viscosity in actual preparation and is used as a standard for facilitating subsequent granulation), uniformly mixing, swinging a granulation machine to prepare wet granules, sieving by a 16-mesh sieve, drying by a 55-DEG C forced air drying oven, and grading by a 14-mesh sieve to prepare granules for later use.
Taking powdered sugar obtained by crushing and sieving brown sugar and L-arabinose, adding instant black tea powder and theanine of tea leaves, uniformly mixing, adding part of the rest fluid extract mixture (which is about 1/2-2/3 of the mass of the rest fluid extract mixture, wherein the specific addition is determined according to the viscosity in actual preparation and is convenient for subsequent granulation), granulating by a swing granulator, sieving by a 16-mesh sieve, putting into a fluidized bed, taking the rest fluid extract mixture, carrying out spray drying by the fluidized bed, setting the air inlet temperature to be 50 ℃, the material temperature to be 45 ℃, the liquid spraying speed to be 8r/min and the fan frequency to be 26Hz, taking out when the moisture is less than 5% after spraying is finished, sieving by a 14-mesh sieve, sieving by a 80-mesh sieve to remove fine powder, and preparing granules for later use.
And uniformly mixing the granules I and the granules II to obtain the brown sugar ginger jujube tea.
(5) Packaging: and (3) after passing the prepared brown sugar, ginger and jujube tea particles through a metal detector, bagging the particles by using standard operation rules of an automatic packaging machine, wherein the packaging material is made of PE (polyethylene) and has the thickness of 11mm, monitoring the appearance and the weight of the bagged tea at any time, and marking the product name, the batch number and the production date after the bagging is finished if the bag is abnormally adjusted in time, and placing the bagged tea in a cool and dry warehouse.
Example 2
The brown sugar-ginger-jujube tea comprises, by weight, 10 parts of ginger, 5 parts of brown sugar, 5 parts of L-arabinose, 1.5 parts of black jujube, 2 parts of instant black tea powder, 2 parts of tea theanine and 1 part of honey.
The preparation method is shown in figure 1 and comprises the following steps:
(1) ginger treatment: weighing rhizoma Zingiberis recens, cleaning, squeezing, filtering to obtain filtrate and rhizoma Zingiberis recens residue, refrigerating the filtrate in a refrigerator (4 deg.C) for 2 hr, and filtering to obtain rhizoma Zingiberis recens juice clear liquid and rhizoma Zingiberis recens starch. Pumping the filtered clear ginger juice into a concentrator, concentrating under reduced pressure to obtain ginger fluid extract, wherein the concentration temperature is 60 ℃, and the relative density of the prepared ginger fluid extract is 1.15-1.25 g/cm at the temperature of 55 DEG C3. And (4) placing the filtered ginger residues in a forced air drying oven, and crushing and sieving after drying. Drying at 55-60 deg.C, pulverizing at 30 deg.C and 55% humidity, and sieving with 300 mesh sieve. Placing the separated ginger starch in a forced air drying oven, drying at 55-60 deg.C, pulverizing at 30 deg.C with 55% humidity, and sieving with 80 mesh sieve.
(2) Processing black dates: decocting dateplum persimmon in water, filtering, and concentrating to obtain dateplum persimmon fluid extract. Extracting dateplum persimmon with water twice, decocting with 15 times of water for 2 hr, filtering, decocting with 10 times of water for 1 hr, filtering, mixing filtrates, and vacuum concentrating at 80 deg.C to relative density of 1.25-1.35 g/cm3The black date fluid extract is used for standby.
(3) Auxiliary material pretreatment: pulverizing brown sugar and L-arabinose together, and sieving with 80 mesh sieve for use. The brown sugar and L-arabinose can also be respectively pulverized and then mixed. Sieving instant black tea powder and tea theanine with 80 mesh sieve. The materials are sieved to ensure that the powder has uniform particle size, and is convenient to mix and pelletize.
(4) And (3) wet granulation:
and (3) uniformly mixing the ginger fluid extract in the step (1), the black date fluid extract in the step (2) and honey to obtain a fluid extract mixture for later use. Uniformly mixing the sieved ginger starch and ginger residue powder, adding part of the fluid extract mixture (which is 1/2-2/3 of the total mass of the fluid extract mixture, wherein the specific addition is determined according to the viscosity in actual preparation and is used for facilitating subsequent granulation), manually mixing uniformly, making wet granules by swinging a granule machine, sieving with a 16-mesh sieve, drying in a blast drying oven at 60 ℃, and grading with a 14-mesh sieve to obtain the first-step granules for later use.
Taking powdered sugar obtained by crushing and sieving brown sugar and L-arabinose, adding instant black tea powder and theanine of tea leaves, uniformly mixing, adding part of the rest fluid extract mixture (which is about 1/2-2/3 of the mass of the rest fluid extract mixture, wherein the specific addition is determined according to the viscosity in actual preparation and is convenient for subsequent granulation), granulating by a swing granulator, sieving by a 16-mesh sieve, putting into a fluidized bed, taking the rest fluid extract mixture, carrying out spray drying by the fluidized bed, setting the air inlet temperature to be 60 ℃, the material temperature to be 50 ℃, the liquid spraying speed to be 12r/min and the fan frequency to be 20Hz, taking out when the moisture is less than 5% after spraying is finished, sieving by a 14-mesh sieve, sieving by a 80-mesh sieve to remove fine powder, and preparing granules for later use.
And uniformly mixing the granules I and the granules II to obtain the brown sugar ginger jujube tea.
(5) Packaging: and (3) after passing the prepared brown sugar, ginger and jujube tea particles through a metal detector, bagging the particles by using standard operation rules of an automatic packaging machine, wherein the packaging material is made of PE (polyethylene) and has the thickness of 11mm, monitoring the appearance and the weight of the bagged tea at any time, and marking the product name, the batch number and the production date after the bagging is finished if the bag is abnormally adjusted in time, and placing the bagged tea in a cool and dry warehouse.
The foregoing is a more detailed description of the present application in connection with specific embodiments thereof, and it is not intended that the present application be limited to the specific embodiments thereof. For those skilled in the art to which the present application pertains, several simple deductions or substitutions may be made without departing from the concept of the present application, and all should be considered as belonging to the protection scope of the present application.
Claims (10)
1. The brown sugar ginger jujube tea is characterized by comprising the following components in parts by weight:
5-15 parts of ginger, 5-15 parts of brown sugar, 1-10 parts of L-arabinose, 1-6 parts of black date, 0.5-3.5 parts of instant black tea powder, 0.1-3 parts of theanine in tea leaves and 0.1-2 parts of honey.
2. The brown sugar ginger jujube tea as claimed in claim 1,
7 parts of ginger, 7 parts of brown sugar, 3 parts of L-arabinose, 3 parts of black jujube, 1 part of instant black tea powder, 1 part of tea theanine and 0.5 part of honey.
3. The method for preparing the brown sugar ginger jujube tea as claimed in claim 1 or 2, which comprises the following steps:
preparing materials according to weight ratio, squeezing cleaned rhizoma Zingiberis recens to obtain juice, separating to obtain rhizoma Zingiberis recens starch, concentrating the clear liquid under reduced pressure to obtain rhizoma Zingiberis recens fluid extract, drying rhizoma Zingiberis recens residue, pulverizing to obtain rhizoma Zingiberis recens residue powder,
extracting fructus Jujubae with water, filtering, concentrating the filtrate to obtain fructus Jujubae fluid extract,
pulverizing brown sugar and L-arabinose, sieving to obtain sugar powder,
mixing rhizoma Zingiberis recens fluid extract, fructus Jujubae fluid extract and Mel to obtain fluid extract mixture,
mixing rhizoma Zingiberis recens starch and rhizoma Zingiberis recens residue powder, adding part of the fluid extract mixture to obtain soft material, drying, and granulating to obtain granule
，
Mixing sugar powder, instant black tea powder, and theanine, adding the rest fluid extract mixture, granulating, and drying to obtain granule
，
Mixing the granules
And granules
And mixing to obtain the brown sugar ginger jujube tea.
4. The method for preparing the brown sugar ginger jujube tea as claimed in claim 3, wherein,
the relative density of the ginger fluid extract is 1.05-1.25 g/cm3。
5. The method for preparing the brown sugar ginger jujube tea as claimed in claim 3, wherein,
the specific steps for separating the ginger starch comprise:
filtering the mixture of squeezed rhizoma Zingiberis recens juice to obtain rhizoma Zingiberis recens residue and filtrate, refrigerating the filtrate to separate out rhizoma Zingiberis recens starch, filtering to obtain rhizoma Zingiberis recens starch and clear liquid of rhizoma Zingiberis recens juice,
the ginger starch is dried, crushed and sieved, the drying temperature is 50-70 ℃, and the crushing is carried out under the conditions that the humidity is 45-60% and the temperature is 20-30 ℃.
6. The method for preparing the brown sugar ginger jujube tea as claimed in claim 4, wherein,
the temperature of the ginger juice clear liquid for decompression and concentration is 45-60 ℃.
7. The method for preparing the brown sugar ginger jujube tea as claimed in claim 4, wherein,
the drying temperature of the ginger slag is 50-65 ℃, the humidity after drying is 45-55%,
and crushing the ginger residues under the conditions that the humidity is 45-55% and the temperature is 20-30 ℃.
8. The method for preparing the brown sugar ginger jujube tea as claimed in claim 3, wherein,
the method comprises the following specific steps of extracting the black dates by adding water, filtering, and concentrating the filtrate to obtain the black date fluid extract:
extracting the black dates twice by adding water, adding 6-15 times of water for decocting for 1-3 h for the first time, filtering,
adding 6-15 times of water into the filter residue obtained in the first filtration, decocting for 1-2 hours, filtering, combining the two filtrates, and concentrating under reduced pressure at 60-85 ℃ until the relative density of the black date fluid extract is 1.15-1.35 g/cm3。
9. The method for preparing the brown sugar ginger jujube tea as claimed in claim 3, wherein,
the particles
The dry granulation process of (a) comprises:
and sieving the prepared soft material, drying at 50-70 ℃, and then sieving and grading.
10. The method for preparing the brown sugar ginger jujube tea as claimed in claim 3, wherein,
the particles
The granulating and drying process comprises the following steps:
granulating by adopting a swing granulator, sieving, performing fluidized bed spray drying at 50-70 ℃, drying until the moisture is less than 5%, and then sieving and granulating.
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