Ginger tea solid beverage and preparation method thereof
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A technology of solid beverage and ginger tea, which is applied in the direction of tea substitutes, etc., can solve the problems of difficult control of dosage and effect, waste of ginger residue, complicated production, etc., and achieve the effects of short production cycle, energy saving and simple preparation process
Inactive Publication Date: 2011-10-26
FENGHUANG COUNTY GUOGUO SANNONG TECH DEV
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Problems solved by technology
Overcome the traditional ginger soup production complexity, difficult to contr
Method used
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Embodiment 1
[0019] A ginger tea solid beverage described in the embodiment of the present invention is made of the following raw materials by weight (kg): 80 gingers, glucose powder 10, white sugar powder 5, maltodextrin 8, red date powder 3, Codonopsis powder 1, And CMC (sodium carboxymethylcellulose) 0.8.
[0020] The preparation method of described ginger tea solid beverage, comprises the following steps:
[0021] 1) Choose ginger without rot, mildew, diseases and insect pests, and wash it with water;
[0022] 2) Take 80 kg of ginger obtained in step 1), squeeze the juice, and obtain ginger juice and ginger dregs;
[0023] 3) Put the ginger dregs obtained in step 2) in an oven and dry at a temperature of 50-80°C. The dried ginger dregs are crushed with a grinder, and the crushed ginger dregs are passed through a 100-mesh sieve to obtain ginger slag powder spare;
[0024] 4) Heat and boil the ginger juice obtained in step 2) to 1 / 3-1 / 2 of the original volume, and cool it for later us...
Embodiment 2
[0029] A ginger tea solid beverage described in the embodiment of the present invention is made of the following raw materials (kg): 75 ginger, 12 glucose powder, 6 white sugar powder, 10 maltodextrin, 4 red date powder, 1.5 Codonopsis powder, and CMC (sodium carboxymethylcellulose)1.
[0030] The preparation method of the ginger tea solid beverage described in the embodiments of the present invention is the same as in Example 1.
Embodiment 3
[0032] A ginger tea solid beverage described in the embodiment of the present invention is made of the following raw materials by weight (kg): ginger 76, glucose powder 11, white sugar powder 5, maltodextrin 9, red date powder 3, Codonopsis powder 1, and CMC (Sodium Carboxymethyl Cellulose) 0.9.
[0033] The preparation method of the ginger tea solid beverage described in the embodiments of the present invention is the same as in Example 1.
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Abstract
The invention relates to a ginger tea solid beverage and a preparation method thereof. The ginger tea solid beverage is prepared from the following raw materials in parts by weight: 75-80 parts of ginger, 10-12 parts of glucose powder, 5-6 parts of white granulated sugar powder, 8-10 parts of maltodextrin, 3-4 parts of red date powder, 1-1.5 parts of codonopsis pilosula powder and 0.8-1 part of CMC. The ginger tea solid beverage provided by the invention is simple to prepare and convenient to drink and carry, and can be widely accepted by consumers; by heating and boiling ginger juice, a large amount of water in the ginger juice can be removed so that the ginger solid beverage has mellow and rich ginger flavor, spicy taste and mouthfeel; the mixture is granulated and dried by a boiling drier; the solid powder of ginger tea is produced in a closed environment with a short production period, high speed and high efficiency; the dust flying, leakage and pollution are avoided, energy resources are remarkably saved, and the product is ensured to be safe and sanitary; and through the preparation method provided by the invention, the ginger tea solid beverage has uniform moisture, thick and uniform appearance and rich ginger flavor, does not cake and is spicy, slightly sweet and easy to dissolve.
Description
technical field [0001] The invention relates to a ginger tea solid beverage and a preparation method thereof. Background technique [0002] Ginger contains aspartic acid, serine, glycine and other amino acids, multivitamins and mineral elements, a large amount of cellulose, starch and other nutrients, especially gingerol, zingiberene, phellandrene, citral, aromatic Alcohol, methyl heptenone, nonanal, α-borneol and other volatile oils and gingerol. It is pungent in taste and slightly warm in nature. It has the effects of relieving the exterior and neutralizing the spleen, promoting blood circulation, dispelling cold and sweating, promoting gastric secretion, enhancing digestion, preventing and treating colds, and treating rheumatic pain, gastric ulcer and duodenal ulcer. At the same time, the gingerol contained in ginger can prevent the oxidation and deterioration of cooked food. Putting an appropriate amount of ginger in food can not only increase the flavor of food and enh...
Claims
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