Herba menthae and ginger tea and making method thereof

A technology of mint ginger tea and ginger, applied in the field of food processing, can solve problems such as poor sensory perception

Inactive Publication Date: 2016-07-27
ANHUI SHULV TEA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, most of the beverages processed from ginger are turbid beverages with poor sensory perception. The appearance is clear and translucent, the color is crystal clear, and fresh and refreshing clarified ginger juice beverages are rare.

Method used

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Examples

Experimental program
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Embodiment Construction

[0015] A mint ginger tea is made from the following raw materials in parts by weight:

[0016] Ginger 100, mint leaves 100, walnut kernels 5, sunflower kernels 8, Angelica dahurica 1, Emlical seeds 2, plum blossoms 2, Zhuru 2, white sugar 8, salt 0.4, appropriate amount of pectinase, appropriate amount of α-amylase, chitosan Appropriate amount, appropriate amount of water.

[0017] The preparation method of described peppermint ginger tea, comprises the following steps:

[0018] (1) Wash and slice the ginger, and quickly place it in a solution containing 0.5% citric acid for later use; remove and drain the ginger slices, put them in a beater for beating, and filter to obtain ginger puree; Under the temperature condition of 90°C, gelatinize for 30 minutes; use citric acid to adjust the pH value of the gelatinized ginger puree to 4, add 0.02% amylase of ginger puree, and keep the enzyme under the temperature condition of 60°C Decompose for 30 minutes; then use sodium hydroxide...

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PUM

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Abstract

The invention discloses herba menthae and ginger tea. The herba menthae and ginger tea is made from, by weight, 100-110 parts of fresh ginger, 100-110 parts of mint leaves, 5-6 parts of walnut kernels, 8-9 parts of sunflower seed kernels, 1-2 parts of radix angelicae dahuricae, 2-3 parts of emblic leafflower fruit, 2-4 parts of plum flowers, 2-3 parts of caulis bambusae in taeniam, 8-10 parts of white granulated sugar, 0.4-0.5 part of salt, an appropriate amount of pectinase, an appropriate amount of alpha-amylase, an appropriate amount of chitosan and an appropriate amount of water. According to the herba menthae and ginger tea, the added mint leaves are treated with pectinase, clear liquid is taken, the functions of dispelling wind and heat and clearing and relieving the throat are achieved, and the walnut kernels and the sunflower seed kernels have the effect of improving fragrance; in addition, various traditional Chinese medicine ingredients such as radix angelicae dahuricae are contained, and the antipyretic, analgesic, anti-inflammation and antimicrobial effects are achieved.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a peppermint ginger tea and a preparation method thereof. Background technique [0002] Ginger is the fresh rhizome of the perennial herb of Zingiberaceae Zingiberaceae. It has thick meat, pungent taste, slightly warm nature, and has a unique aroma and spicy taste of ginger. Ginger is rich in nutrition and contains a variety of nutrients beneficial to the human body, such as crude protein, carbohydrates, various amino acids, rich vitamins and mineral elements, and also contains gingerone, shogaol, gingerol, citral, gingerol and other biologically active substances, enjoying the reputation of "natural antibiotics". Ginger not only has the functions of removing fishy seasoning, reducing greasy and detoxifying, but also has the medicinal effects of promoting blood circulation, increasing appetite, strengthening digestion, appetizing and invigorating the stomach, sweating an...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
CPCA23F3/34
Inventor 陈绍存
Owner ANHUI SHULV TEA
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