CN112753827A - Fermented brown sugar ginger tea and preparation method thereof - Google Patents
Fermented brown sugar ginger tea and preparation method thereof Download PDFInfo
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- 244000273928 Zingiber officinale Species 0.000 title description 2
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- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims abstract description 18
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- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims abstract description 18
- 229940039695 lactobacillus acidophilus Drugs 0.000 claims abstract description 18
- 229940017800 lactobacillus casei Drugs 0.000 claims abstract description 18
- 229940012969 lactobacillus fermentum Drugs 0.000 claims abstract description 18
- 229940072205 lactobacillus plantarum Drugs 0.000 claims abstract description 18
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- 239000000853 adhesive Substances 0.000 claims abstract 2
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 20
- 102000004190 Enzymes Human genes 0.000 claims description 10
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- NLDDIKRKFXEWBK-AWEZNQCLSA-N gingerol Chemical compound CCCCC[C@H](O)CC(=O)CCC1=CC=C(O)C(OC)=C1 NLDDIKRKFXEWBK-AWEZNQCLSA-N 0.000 abstract description 5
- JZLXEKNVCWMYHI-UHFFFAOYSA-N gingerol Natural products CCCCC(O)CC(=O)CCC1=CC=C(O)C(OC)=C1 JZLXEKNVCWMYHI-UHFFFAOYSA-N 0.000 abstract description 5
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- 230000008673 vomiting Effects 0.000 abstract description 4
- OJYLAHXKWMRDGS-UHFFFAOYSA-N zingerone Chemical compound COC1=CC(CCC(C)=O)=CC=C1O OJYLAHXKWMRDGS-UHFFFAOYSA-N 0.000 abstract description 4
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- 206010016807 Fluid retention Diseases 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 244000131316 Panax pseudoginseng Species 0.000 description 1
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 1
- 235000003140 Panax quinquefolius Nutrition 0.000 description 1
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 1
- 241000235342 Saccharomycetes Species 0.000 description 1
- 235000006468 Thea sinensis Nutrition 0.000 description 1
- 206010070863 Toxicity to various agents Diseases 0.000 description 1
- 235000006545 Ziziphus mauritiana Nutrition 0.000 description 1
- 235000008529 Ziziphus vulgaris Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000001174 ascending effect Effects 0.000 description 1
- 208000006673 asthma Diseases 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 235000020279 black tea Nutrition 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 238000012512 characterization method Methods 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
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- 235000013305 food Nutrition 0.000 description 1
- 235000008434 ginseng Nutrition 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
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Classifications
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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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- Life Sciences & Earth Sciences (AREA)
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- Engineering & Computer Science (AREA)
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Abstract
The invention discloses a fermented brown sugar ginger tea and a preparation method thereof, and belongs to the field of health tea. The adhesive comprises the following substances in parts by weight: 60-80 parts of ginger powder, 20-30 parts of red date powder, 1-5 parts of fermentation microorganism and 50-100 parts of brown sugar. Wherein the fermenting microorganism comprises Lactobacillus plantarum, Lactobacillus casei, Lactobacillus acidophilus and Lactobacillus fermentum. The preparation method adopts medium-short wave infrared-vacuum freezing combined drying, combines ultramicro crushing and variable temperature fermentation, can improve the dissolution of effective substances in the ginger and the red date, promotes gingerol in the ginger to be decomposed into effective substances such as zingerone, zingiberenone and the like, is beneficial to human body absorption, can improve the taste, makes the ginger tea smooth, improves the content of amino acid in the ginger tea, and has the effects of treating cold headache, nasal obstruction, cough, dyspnea, stopping vomiting, tonifying qi and blood, strengthening the spleen and nourishing the stomach, and relieving pain in the middle-jiao.
Description
Technical Field
The invention relates to health tea, and particularly relates to fermented brown sugar ginger tea and a preparation method thereof.
Background
Ginger, pungent and slightly warm, enters lung, spleen and stomach meridians, is a commonly used medicinal material in China, can sweat and relieve exterior syndrome, warm middle energizer and arrest vomiting, warm lung and relieve cough, and relieve fish and crab toxicity and drug toxicity. Is suitable for treating wind-cold, headache, phlegm and fluid retention, cough, stomach cold and emesis; when the patient suffers from ice, snow, water dampness and cold, the decoction of ginger is taken quickly to promote blood circulation and dispel cold evil. The ginger resources in China are very rich, and the ginger juice beverage has both medicine and food, nutrition and health care and multiple efficacies, so that the ginger juice beverage becomes a favorite health food for people, and especially the ginger juice beverage convenient to eat is accepted and favored by more and more people, especially the ginger tea.
Most of the existing ginger tea is obtained by directly crushing and drying and then mixing with brown sugar. The ginger tea is prepared by fermenting ginger tea with conventional yeast and lactobacillus, such as red jujube ginger tea disclosed in publication No. CN105901217A and its preparation method, which comprises adding distiller's yeast into ginger and red jujube, and performing enzymolysis with enzyme. The publication No. CN107495352A discloses a ginger enzyme and a preparation method thereof, which adopts yeast for fermentation. A black tea containing Ginseng radix and rhizoma Zingiberis recens disclosed in publication No. CN 104472763A is prepared by fermenting with lactobacillus. The fermentation of the saccharomycetes and the lactic acid bacteria can enable the ginger tea to contain higher enzyme, and the utilization rate of the ginger tea is improved. The raw materials of ginger, red date and the like are mainly used in the prior art, and are generally dried naturally, or dried by hot air, or dried by baking, or dried in vacuum, or dried in the shade or frozen. The activity in the raw materials is low, the content of the fermented product obtained by fermentation is low, the absorption by human bodies is not facilitated, and the materials are wasted. And the fermentation time is long, so that the production efficiency of the ferment is greatly reduced.
Disclosure of Invention
In order to solve the problems, the invention provides the fermented brown sugar ginger tea which can shorten the fermentation time, improve the contents of effective components of the fermentation products ginger and Chinese date, improve the utilization rate of the ginger, is comfortable and spicy, has good taste, and can tonify qi, enrich blood, invigorate spleen and nourish stomach.
The invention also provides a preparation method of the fermented brown sugar ginger tea.
In order to achieve the purpose, the invention is realized by the following technical scheme:
a fermented brown sugar ginger tea comprises the following substances in parts by weight: 60-80 parts of ginger powder, 20-30 parts of red date powder, 1-5 parts of fermentation microorganism and 50-100 parts of brown sugar.
Further, the fermentation microorganism is formed by mixing lactobacillus plantarum, lactobacillus casei, lactobacillus acidophilus and lactobacillus fermentum; wherein the mass percentages of the components are as follows: 50-60% of lactobacillus plantarum, 30-40% of lactobacillus casei, 5-10% of lactobacillus acidophilus and 5-10% of lactobacillus fermentum.
Further, the fermentation microorganism comprises the following components in percentage by mass: 55% of lactobacillus plantarum, 35% of lactobacillus casei, 5% of lactobacillus acidophilus and 5% of lactobacillus fermentum.
A preparation method of fermented brown sugar ginger tea comprises the following steps:
(1) drying the harvested ginger and red date for the first time by adopting medium-short wave infrared; then carrying out secondary drying by utilizing vacuum freezing;
(2) carrying out superfine grinding on the dried ginger and red dates by adopting a grinder, wherein the superfine grinding speed is 145 r/min; standby;
(3) mixing the crushed ginger powder and red date powder with fermentation microorganisms and brown sugar to obtain a solid mixture, adding the solid mixture into a fermentation tank, adding water, fully mixing, performing variable temperature fermentation, performing enzyme deactivation and sterilization, and performing vacuum drying to obtain ginger tea powder, namely the fermentation type brown sugar ginger tea.
Further, the first drying in the step (1) adopts heat pump variable temperature drying, wherein the drying is carried out at 80 ℃ for 30 minutes and then at 70 ℃ for 3 hours.
Further, the second drying in the step (1) adopts vacuum freeze drying at a temperature not higher than-20 ℃.
Further, the variable temperature fermentation comprises the following steps: the fermentation temperature is 30 ℃ in 0-48 h; the fermentation temperature in 49-96h is 35 ℃.
Further, in the step (3), the solid-liquid ratio of the solid mixture to the water is 1: (0.5-2).
According to the invention, firstly, through a specific drying mode, beneficial substances in the ginger and the red dates can be effectively reserved, and especially, effective substances such as volatile oil in the ginger can be largely reserved. The ginger and the red dates are crushed into nano-scale by combining superfine crushing, and fermentation microorganisms are introduced for fermentation, so that the dissolution of active substances in the ginger and the red dates can be improved, the gingerol in the ginger is promoted to be decomposed into active substances such as zingerone, zingiberenone and the like, the ginger tea is easy to absorb by a human body, the taste can be improved, the mouth feeling of the ginger tea is smooth, the content of amino acid in the ginger tea is also improved, and the ginger tea has the effects of treating cold headache, nasal obstruction, coughing and ascending qi, stopping vomiting, tonifying qi and blood, tonifying spleen and nourishing stomach, and relieving pain in the middle.
The fermented brown sugar ginger tea and the preparation method thereof have the beneficial effects that: according to the invention, the ginger and the red date are fermented by the lactobacillus plantarum, lactobacillus casei, lactobacillus acidophilus and lactobacillus fermentum mixed strains with specific components and proportions, and the effective components of the ginger and the red date are fully released and subjected to micromolecule formation through the variable temperature fermentation of the strains with specific proportions, so that the ginger and red date are easily absorbed by human bodies, the content of effective substances in the ginger tea is increased, the fermentation time is greatly shortened, and the production efficiency is improved.
Detailed Description
The present invention will be described in further detail with reference to the following examples.
Example 1
A fermented brown sugar ginger tea comprises the following substances in parts by weight: 60 parts of ginger powder, 20 parts of red date powder, 1 part of fermentation microorganism and 50 parts of brown sugar.
The fermentation microorganism is formed by mixing lactobacillus plantarum, lactobacillus casei, lactobacillus acidophilus and lactobacillus fermentum; wherein the mass percentages of the components are as follows: 50% of lactobacillus plantarum, 40% of lactobacillus casei, 5% of lactobacillus acidophilus and 5% of lactobacillus fermentum.
The preparation method of the fermented brown sugar ginger tea comprises the following steps:
(1) drying the harvested ginger and red date at variable temperature by adopting first drying medium-short wave infrared, wherein the ginger and red date are dried for 30 minutes at 80 ℃ and then dried for 3 hours at 70 ℃; then carrying out secondary drying by utilizing vacuum freezing at the temperature of not higher than-20 ℃;
(2) micronizing dried rhizoma Zingiberis recens and fructus Jujubae into nanometer powder with a pulverizer at a micronizing speed of 145r/min for 5 min; standby;
(3) mixing the crushed ginger powder and red date powder with fermentation microorganisms and brown sugar to obtain a solid mixture, adding the solid mixture into a fermentation tank, adding water, wherein the solid-liquid ratio of the solid mixture to the water is 1:0.5, and performing variable-temperature fermentation after fully mixing, wherein the variable-temperature fermentation is as follows: the fermentation temperature is 30 ℃ in 0-48 h; the fermentation temperature is 35 ℃ in 49-96 h;
(4) and (3) inactivating enzyme and sterilizing the fermented mixed solution by adopting ultraviolet rays, and drying in vacuum to obtain ginger tea powder, namely the fermented brown sugar ginger tea.
The ginger tea powder is added into warm water to form a mixed state of solution and colloid for use, and the ginger tea powder is smooth in taste, mild, non-irritant and good in cold dispelling effect.
Example 2
A fermented brown sugar ginger tea comprises the following substances in parts by weight: 80 parts of ginger powder, 30 parts of red date powder, 5 parts of fermentation microorganisms and 100 parts of brown sugar.
The fermentation microorganism is formed by mixing lactobacillus plantarum, lactobacillus casei, lactobacillus acidophilus and lactobacillus fermentum; wherein the mass percentages of the components are as follows: 55% of lactobacillus plantarum, 35% of lactobacillus casei, 5% of lactobacillus acidophilus and 5% of lactobacillus fermentum.
The preparation method of the fermented brown sugar ginger tea comprises the following steps:
(1) drying the harvested ginger and red date at variable temperature by adopting first drying medium-short wave infrared, wherein the ginger and red date are dried for 30 minutes at 80 ℃ and then dried for 3 hours at 70 ℃; then carrying out secondary drying by utilizing vacuum freezing at the temperature of not higher than-20 ℃;
(2) micronizing dried rhizoma Zingiberis recens and fructus Jujubae into nanometer powder with a pulverizer at a micronizing speed of 145r/min for 5 min; standby;
(3) mixing the crushed ginger powder and red date powder with fermentation microorganisms and brown sugar to obtain a solid mixture, adding the solid mixture into a fermentation tank, adding water, wherein the solid-to-liquid ratio of the solid mixture to the water is 1:2, and performing temperature-changing fermentation after fully mixing, wherein the temperature-changing fermentation is as follows: the fermentation temperature is 30 ℃ in 0-48 h; the fermentation temperature is 35 ℃ in 49-96 h;
(4) and (3) inactivating enzyme and sterilizing the fermented mixed solution by adopting ultraviolet rays, and drying in vacuum to obtain ginger tea powder, namely the fermented brown sugar ginger tea.
The ginger tea powder is added into warm water to form a mixed state of solution and colloid for use, and the ginger tea powder is smooth in taste, mild, non-irritant and good in cold dispelling effect.
Example 3
A fermented brown sugar ginger tea comprises the following substances in parts by weight: 80 parts of ginger powder, 20 parts of red date powder, 2 parts of fermentation microorganism and 80 parts of brown sugar.
The fermentation microorganism is formed by mixing lactobacillus plantarum, lactobacillus casei, lactobacillus acidophilus and lactobacillus fermentum; wherein the mass percentages of the components are as follows: 55% of lactobacillus plantarum, 35% of lactobacillus casei, 5% of lactobacillus acidophilus and 5% of lactobacillus fermentum.
The preparation method of the fermented brown sugar ginger tea comprises the following steps:
(1) drying the harvested ginger and red date at variable temperature by adopting first drying medium-short wave infrared, wherein the ginger and red date are dried for 30 minutes at 80 ℃ and then dried for 3 hours at 70 ℃; then carrying out secondary drying by utilizing vacuum freezing at the temperature of not higher than-20 ℃;
(2) micronizing dried rhizoma Zingiberis recens and fructus Jujubae into nanometer powder with a pulverizer at a micronizing speed of 145r/min for 5 min; standby;
(3) mixing the crushed ginger powder and red date powder with fermentation microorganisms and brown sugar to obtain a solid mixture, adding the solid mixture into a fermentation tank, adding water, wherein the solid-to-liquid ratio of the solid mixture to the water is 1:2, and performing temperature-changing fermentation after fully mixing, wherein the temperature-changing fermentation is as follows: the fermentation temperature is 30 ℃ in 0-48 h; the fermentation temperature is 35 ℃ in 49-96 h;
(4) and (3) inactivating enzyme and sterilizing the fermented mixed solution by adopting ultraviolet rays, and drying in vacuum to obtain ginger tea powder, namely the fermented brown sugar ginger tea.
The ginger tea powder is added into warm water to form a mixed state of solution and colloid for use, and the ginger tea powder is smooth in taste, mild, non-irritant and good in cold dispelling effect.
Example 4
A fermented brown sugar ginger tea comprises the following substances in parts by weight: 80 parts of ginger powder, 20 parts of red date powder, 3 parts of fermentation microorganisms and 100 parts of brown sugar.
The fermentation microorganism is formed by mixing lactobacillus plantarum, lactobacillus casei, lactobacillus acidophilus and lactobacillus fermentum; wherein the mass percentages of the components are as follows: 50% of lactobacillus plantarum, 30% of lactobacillus casei, 10% of lactobacillus acidophilus and 10% of lactobacillus fermentum.
The preparation method of the fermented brown sugar ginger tea comprises the following steps:
(1) drying the harvested ginger and red date at variable temperature by adopting first drying medium-short wave infrared, wherein the ginger and red date are dried for 30 minutes at 80 ℃ and then dried for 3 hours at 70 ℃; then carrying out secondary drying by utilizing vacuum freezing at the temperature of not higher than-20 ℃;
(2) micronizing dried rhizoma Zingiberis recens and fructus Jujubae into nanometer powder with a pulverizer at a micronizing speed of 145r/min for 5 min; standby;
(3) mixing the crushed ginger powder and red date powder with fermentation microorganisms and brown sugar to obtain a solid mixture, adding the solid mixture into a fermentation tank, adding water, wherein the solid-to-liquid ratio of the solid mixture to the water is 1:2, and performing temperature-changing fermentation after fully mixing, wherein the temperature-changing fermentation is as follows: the fermentation temperature is 30 ℃ in 0-48 h; the fermentation temperature is 35 ℃ in 49-96 h;
(4) and (3) inactivating enzyme and sterilizing the fermented mixed solution by adopting ultraviolet rays, and drying in vacuum to obtain ginger tea powder, namely the fermented brown sugar ginger tea.
The ginger tea powder is added into warm water to form a mixed state of solution and colloid for use, and the ginger tea powder is smooth in taste, mild, non-irritant and good in cold dispelling effect.
Example 5
A fermented brown sugar ginger tea comprises the following substances in parts by weight: 80 parts of ginger powder, 20 parts of red date powder, 3 parts of fermentation microorganisms and 100 parts of brown sugar.
The fermentation microorganism is formed by mixing lactobacillus plantarum, lactobacillus casei, lactobacillus acidophilus and lactobacillus fermentum; wherein the mass percentages of the components are as follows: 60% of lactobacillus plantarum, 30% of lactobacillus casei, 5% of lactobacillus acidophilus and 5% of lactobacillus fermentum.
The preparation method of the fermented brown sugar ginger tea comprises the following steps:
(1) drying the harvested ginger and red date at variable temperature by adopting first drying medium-short wave infrared, wherein the ginger and red date are dried for 30 minutes at 80 ℃ and then dried for 3 hours at 70 ℃; then carrying out secondary drying by utilizing vacuum freezing at the temperature of not higher than-20 ℃;
(2) micronizing dried rhizoma Zingiberis recens and fructus Jujubae into nanometer powder with a pulverizer at a micronizing speed of 145r/min for 5 min; standby;
(3) mixing the crushed ginger powder and red date powder with fermentation microorganisms and brown sugar to obtain a solid mixture, adding the solid mixture into a fermentation tank, adding water, wherein the solid-to-liquid ratio of the solid mixture to the water is 1:2, and performing temperature-changing fermentation after fully mixing, wherein the temperature-changing fermentation is as follows: the fermentation temperature is 30 ℃ in 0-48 h; the fermentation temperature is 35 ℃ in 49-96 h;
(4) and (3) inactivating enzyme and sterilizing the fermented mixed solution by adopting ultraviolet rays, and drying in vacuum to obtain ginger tea powder, namely the fermented brown sugar ginger tea.
The ginger tea powder is added into warm water to form a mixed state of solution and colloid for use, and the ginger tea powder is smooth in taste, mild, non-irritant and good in cold dispelling effect.
Comparative example 1
In this comparative example, the fermenting microorganism was yeast, and the amount added and other components were the same as in example 3.
Comparative example 2
In this comparative example, the fermenting microorganism was lactic acid bacteria, and the amount added and other components were the same as in example 3.
Test detection
The fermented brown sugar ginger tea obtained in example 3 of the present invention and comparative examples 1-2 was tested, and the obtained test data are shown in table 1:
TABLE 1 characterization of the contents of the substances
| Detecting items | 6-gingerol, μ g/mL | Gingerol% | Total phenols (in terms of bisabolonic acid equivalent),% |
| Example 3 | 143.08 | 5.47 | 0.086 |
| Comparative example 1 | 124.11 | 2.06 | 0.058 |
| Comparative example 2 | 117.50 | 2.40 | 0.035 |
As can be seen from the table 1, the ginger is fermented according to the specific strain and the specific proportion, the content of the obtained gingerol is obviously increased compared with that obtained by single conventional yeast and lactobacillus fermentation, the total phenol content is also increased, the content of effective substances is high, and the oxidation resistance is good.
The fermented brown sugar ginger tea has fresh and fruity ginger, comfortable and spicy taste, pleasant and coordinated aroma and outstanding style, improves the comprehensive utilization degree of the ginger, improves the flavor and sensory quality of the brown sugar ginger tea, improves the added value of the ginger, has important significance for stabilizing the price of the ginger and improving the economic benefit of ginger farmers, and has the effects of treating cold headache, nasal obstruction, cough and asthma, stopping vomiting, tonifying qi and blood, strengthening the spleen and nourishing the stomach and relieving pain in the middle-jiao.
The technical solutions provided by the embodiments of the present invention are described in detail above, and the principles and embodiments of the present invention are explained herein by using specific examples, and the descriptions of the embodiments are only used to help understanding the principles of the embodiments of the present invention; meanwhile, for a person skilled in the art, according to the embodiments of the present invention, there may be variations in the specific implementation manners and application ranges, and in summary, the content of the present description should not be construed as a limitation to the present invention.
Claims (8)
1. A fermented brown sugar ginger tea is characterized in that: the adhesive comprises the following substances in parts by weight: 60-80 parts of ginger powder, 20-30 parts of red date powder, 1-5 parts of fermentation microorganism and 50-100 parts of brown sugar.
2. The fermented brown sugar ginger tea as claimed in claim 1, wherein: the fermentation microorganism is formed by mixing lactobacillus plantarum, lactobacillus casei, lactobacillus acidophilus and lactobacillus fermentum; wherein the mass percentages of the components are as follows: 50-60% of lactobacillus plantarum, 30-40% of lactobacillus casei, 5-10% of lactobacillus acidophilus and 5-10% of lactobacillus fermentum.
3. The fermented brown sugar ginger tea as claimed in claim 2, wherein: the fermentation microorganism comprises the following components in percentage by mass: 55% of lactobacillus plantarum, 35% of lactobacillus casei, 5% of lactobacillus acidophilus and 5% of lactobacillus fermentum.
4. A method for preparing the fermented brown sugar ginger tea according to any one of claims 1 to 3, wherein the method comprises the following steps: the method comprises the following steps:
(1) drying the harvested ginger and red date for the first time by adopting medium-short wave infrared; then carrying out secondary drying by utilizing vacuum freezing;
(2) carrying out superfine grinding on the dried ginger and red dates by adopting a grinder, wherein the superfine grinding speed is 145 r/min; standby;
(3) mixing the crushed ginger powder and red date powder with fermentation microorganisms and brown sugar to obtain a solid mixture, adding the solid mixture into a fermentation tank, adding water, fully mixing, performing variable temperature fermentation, performing enzyme deactivation and sterilization, and performing vacuum drying to obtain ginger tea powder, namely the fermentation type brown sugar ginger tea.
5. The preparation method of the fermented brown sugar ginger tea as claimed in claim 4, wherein the fermented brown sugar ginger tea is prepared by the following steps: in the step (1), the first drying medium-short wave infrared is variable temperature drying, wherein drying is carried out at 80 ℃ for 30 minutes and then at 70 ℃ for 3 hours.
6. The preparation method of the fermented brown sugar ginger tea as claimed in claim 4, wherein the fermented brown sugar ginger tea is prepared by the following steps: and (2) freeze-drying the second drying in the step (1) at the vacuum freeze-drying temperature of not higher than-20 ℃.
7. The preparation method of the fermented brown sugar ginger tea as claimed in claim 4, wherein the fermented brown sugar ginger tea is prepared by the following steps: the variable-temperature fermentation in the step (3) comprises the following steps: the fermentation temperature is 30 ℃ in 0-48 h; the fermentation temperature in 49-96h is 35 ℃.
8. The preparation method of the fermented brown sugar ginger tea as claimed in claim 4, wherein the fermented brown sugar ginger tea is prepared by the following steps: in the step (3), the solid-liquid ratio of the solid mixture to water is 1: (0.5-2).
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