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Vanilla-ginger red tea and preparation process thereof

The invention relates to a technology of vanilla orchid ginger black tea and preparation process, which is applied in the directions of food preparation, tea spice, tea treatment before extraction, etc., and can solve the problems of poor taste, influence on health care efficacy, bad taste and the like

Inactive Publication Date: 2009-04-22
SPICE & BEVERAGE RES INST CHINESE ACAD OF TROPICAL AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Black tea is a kind of drink that people like. It has the effects of refreshing and relieving fatigue, invigorating the stomach, regulating the intestines and helping digestion, and is deeply loved by people; Sometimes ginger and black tea are prepared and drunk together to warm the stomach, keep out the cold and help digestion. However, because ginger has a strong stimulating effect on the taste, the traditional ginger black tea drink does not taste very good and cannot satisfy people. Most people drink it. In addition, most of the current ginger black tea is blended by people themselves, and the ratio is not reasonable enough. Not only does it taste bad, but it also affects health care.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment approach 1

[0014] 1. Make ginger powder: choose mature, strong, non-rotten and pollution-free ginger, wash it, cut it into 2-5 mm thin slices with a stainless steel slicer, put it in an oven, and bake it at 100 degrees Celsius for 60-90 Minutes, the water content of the fresh ginger slices is reduced to 5%-7%, taken out and cooled to room temperature, pulverized by a pulverizer, and passed through a sieve with a sieve diameter of 2.0 mm to make ginger powder for subsequent use. You can also place the sliced ​​ginger on a stainless steel drying rack to dry for 5-6 days, then crush and sieve it for later use.

[0015] 2. Mixing: Take 2 grams of vanilla orchid tincture, 58 grams of crushed red tea, and 40 grams of ginger powder prepared above. Mix together vanilla tincture, crushed red tea and ginger powder evenly.

[0016] Among them, the red crushed tea is selected from the high-quality red crushed tea produced by domestic tea manufacturers, and the quality meets the requirements of the ...

Embodiment approach 2

[0020] 1. Make ginger powder: choose mature, strong, non-rotten and pollution-free ginger, wash it, cut it into 2-5 mm thin slices with a stainless steel slicer, put it in an oven, and bake it at 100 degrees Celsius for 60-90 Minutes, the water content of the fresh ginger slices is reduced to 5%-7%, taken out and cooled to room temperature, pulverized by a pulverizer, and passed through a sieve with a sieve diameter of 2.0 mm to make ginger powder for subsequent use. You can also place the sliced ​​ginger on a stainless steel drying rack to dry for 5-6 days, then crush and sieve it for later use.

[0021] 2. Mixing: Take 4 grams of vanilla tincture, 66 grams of crushed red tea, and 30 grams of ginger powder prepared above. Mix together vanilla tincture, crushed red tea and ginger powder evenly.

[0022] Among them, the red crushed tea is selected from the high-quality red crushed tea produced by domestic tea manufacturers, and the quality meets the requirements of the GB / T 13...

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PUM

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Abstract

The present invention relates to one kind of vanilla-ginger red tea and its preparation process. The vanilla-ginger red tea is prepared with cogongrass vanilla tincture 2-4 wt%, crushed red tea 58-66 wt% and ginger powder 30-40 wt%. The preparation process includes the following steps: producing ginger powder; mixing vanilla tincture, crushed red tea and ginger powder in the said ratio; and sealing the mixture for 8-15 days. The vanilla-ginger red tea of the present invention has scented smell and unique taste, and is one excellent health beverage.

Description

technical field [0001] The invention relates to a vanilla blue ginger black tea and a preparation process thereof. technical background [0002] Black tea is a kind of drink that people like. It has the effects of refreshing and relieving fatigue, invigorating the stomach, regulating the intestines and helping digestion, and is deeply loved by people; Sometimes ginger and black tea are prepared and drunk together to warm the stomach, keep out the cold and help digestion. However, because ginger has a strong stimulating effect on the taste, the traditional ginger black tea drink does not taste very good and cannot satisfy people. Most people drink it. In addition, most of the current ginger black tea is blended by people themselves, and the ratio is not reasonable enough. Not only does it taste bad, but it also affects health care. Contents of the invention [0003] Aiming at the problems existing in the above-mentioned existing ginger black tea drink, the purpose of the p...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/14A23F3/40A23L1/29A61P1/14A61K36/9068A23L33/00
Inventor 王庆煌刘爱芳赵建平卢少芳朱红英
Owner SPICE & BEVERAGE RES INST CHINESE ACAD OF TROPICAL AGRI SCI