Ginkgo and ginger tea drink and preparation method thereof

A technology for ginkgo biloba and beverages, applied in the field of non-alcoholic beverages, can solve the problems such as the limited marketing scope of ginger tea beverages, poor taste, and complicated processes, so as to prevent cardiovascular and cerebrovascular diseases, regulate the immune mechanism of the human body, and simplify the process flow. Effect

Inactive Publication Date: 2010-01-20
刘明
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although these ginger tea beverages all use ginger as the main ingredient, due to the different auxiliary materials, the effect of curing diseases and health care is different.
And the existing disclosed ginger tea preparation method has or the

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Wash 3 kg of ginger and 1 kg of red dates, remove the pits, dry them, and crush them into fine particles of 0.3-0.5 cm for later use; then boil 0.1 kg of ginkgo leaves until the ginkgo leaves have no bitter taste, pick up and dry; weigh 3 kg of brown sugar, 0.5 kg of honey, 0.1 kg of tea leaves, and 0.1 kg of chrysanthemums for later use; then mix ginger and red dates with tea leaves, ginkgo leaves, and chrysanthemums, add 98 kg of clean water, stir well, and soak for 1 hour; Add brown sugar, boil in a pot for 10 minutes, settle still, and filter at 120 mesh; add honey to the filtrate, and homogenize it into a liquid drink; sterilize and sterilize according to known technology, and use an automatic packaging machine to pack and seal, which is the finished product.

Embodiment 2

[0023] Wash 7 kg of ginger and 2 kg of red dates, remove the pits, dry them, and crush them into fine particles of 0.3-0.5 cm for later use; then boil 0.5 kg of ginkgo leaves until the ginkgo leaves have no bitter taste, pick up and dry; weigh 5 kg of brown sugar, 1.5 kg of honey, 0.5 kg of tea leaves, and 0.2 kg of chrysanthemums for later use; then mix ginger and red dates with tea leaves, ginkgo leaves, and chrysanthemums, add 102 kg of clean water, stir well, and soak for 4 hours; Add brown sugar, boil in a pot for 30 minutes, settle still, and filter at 140 mesh; add honey to the filtrate, and homogenize it into a liquid drink; sterilize and disinfect according to known technology, and use an automatic packaging machine to pack and seal, which is the finished product.

Embodiment 3

[0025] Wash 4 kg of ginger and 1.5 kg of red dates, remove the pits, dry them, and crush them into fine particles of 0.3-0.5 cm for later use; then boil 0.2 kg of ginkgo leaves until the ginkgo leaves have no bitter taste, pick up and dry; weigh 4 kg of brown sugar, 1 kg of honey, 0.2 kg of tea leaves, and 0.15 kg of chrysanthemums for later use; then mix the crushed ginger and red dates with tea leaves, ginkgo leaves, and chrysanthemums, add 100 kg of clean water, stir well, and soak for 2 hours; Add brown sugar, boil in a pot for 25 minutes, settle still, and filter at 140 mesh; add honey to the filtrate, and homogenize it into a liquid drink; sterilize and sterilize according to known technology, and use an automatic packaging machine to pack and seal, which is the finished product.

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PUM

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Abstract

The invention provides ginkgo and ginger tea drink and a preparation method thereof. The drink comprises the following raw materials according to the weight part: 3-7 parts of ginger, 3-5 parts of red sugar, 1-2 parts of red jujube, 0.5-1.5 parts of honey, 0.1-0.5 part of tea leaves, 0.1-0.2 part of chrysanthemum, 0.1-0.2 part of ginkgo and 98-102 parts of water. The preparation method comprises the following steps: preprocessing the raw materials, removing red jujube stone and removing bitter taste of the ginkgo leaves; mixing and dipping the ginger, the red jujube, the tea leaves, the chrysanthemum and the ginkgo; adding the red sugar, boiling for 10-30min, standing and settling, filtering by a gauge wire; adding the honey in filtrate, homogenizing, and sterilizing to obtain the drink. The invention has the traditional nourishing and health function and the flavor taste of the ginger tea, and special health function of cardio-cerebrovascular, is beneficial to adjusting the immunization mechanism of the human body and slowing the senescence.

Description

technical field [0001] The invention relates to non-alcoholic beverages, in particular to a ginkgo ginger tea beverage and a preparation method thereof. Background technique [0002] Ginger has been used for a long time for health care, and ginger tea is also used as a traditional drink among the people. As the proverb goes, "the morning contains three slices of ginger, and there is no need to prescribe a prescription." Ginger has very good medicinal value. For example, drinking ginger and brown sugar boiled water can warm the stomach and drive away the cold, and reduce the human body's disease caused by "cold" invading the body. With the accelerated pace of modern life, once people encounter wind and cold, they always hope to spend less precious time decocting ginger brown sugar tea by themselves, and can drink ready-made ginger tea drinks quickly to achieve the purpose of preventing and curing diseases. For this reason, researchers in the industry have introduced a varie...

Claims

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Application Information

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IPC IPC(8): A23F3/14A23L1/29A23L33/00
Inventor 刘明
Owner 刘明
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