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Tendril-leaved fritillary bulb lung-moistening ginger tea and making method thereof

A technology of Chuanbei moisturizing lung ginger tea and Chuanbeimu, which is applied in the field of food processing and can solve problems such as poor sensory

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
Comparison scheme
Effect test

Embodiment Construction

[0015] A Chuanbei lung-moistening ginger tea is made from the following raw materials in parts by weight:

[0016] Ginger 100, Chuan Fritillaria 70, grapefruit peel 7, honey 5, orange peel 6, Ophiopogon japonicus 2, jade butterfly 3, winter melon seeds 1, white sugar 8, salt 0.4, appropriate amount of pectinase, appropriate amount of α-amylase, chitosan Right amount of sugar, right amount of water.

[0017] The preparation method of described Chuanbei nourishing lung 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 at 60°C Decompose for 30 minutes; then use sodium hy...

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PUM

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Abstract

The invention discloses tendril-leaved fritillary bulb lung-moistening ginger tea. The tendril-leaved fritillary bulb lung-moistening ginger tea is made from, by weight, 100-110 parts of ginger, 70-80 parts of tendril-leaved fritillary bulbs, 7-8 parts of shaddock peels, 5-6 parts of honey, 6-7 parts of orange peels, 2-3 parts of radix ophiopogonis, 3-4 parts of Indian trumetflower seeds, 1-2 parts of Chinese waxgourd seeds, 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. The added tendril-leaved fritillary bulbs are subjected to water extraction treatment and have the effects of clearing heat, moistening the lung, preventing phlegm from forming and stopping coughing, and added shaddock peels have the effects of moistening the lung, clearing the intestines, replenishing the blood and tonifying the spleen.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a Chuanbei lung-moistening 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 stomac...

Claims

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Application Information

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IPC IPC(8): A23F3/34
CPCA23F3/34
Inventor 陈绍存
Owner ANHUI SHULV TEA
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