Fructus lycii-ginger tea and preparation method thereof

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

Inactive Publication Date: 2016-08-17
ANHUI SHULV TEA
View PDF2 Cites 0 Cited by
  • 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

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

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

[0016] Ginger 100, wolfberry 70, celery 9, spinach 7, mulberry leaf 5, astragalus 2, lemongrass 2, privet privet 3, white sugar 8, salt 0.4, pectinase amount, α-amylase amount, chitosan amount, Appropriate amount of water.

[0017] The preparation method of described wolfberry 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 hydroxide solution to adjust the pH value of the ginger slurry after enzymolysis to 6, add 0.04% chito...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention discloses fructus lycii-ginger tea. The fructus lycii-ginger tea is prepared from the following raw materials in parts by weight: 100-110 parts of ginger, 70-80 parts of fructus lycii, 9-10 parts of celery, 7-8 parts of spinacia oleracea, 5-6 parts of folium mori, 2-4 parts of radix astragali, 2-3 parts of cymbopogon citratus, 3-4 parts of fructus ligustri lucidi, 8-10 parts of white granulated sugar, 0.4-0.5 part of table salt, a proper amount of pectinase, a proper amount of alpha-amylase, a proper amount of chitosan and a proper amount of water. The added fructus lycii is pre-cooked to protect color and remove odor, and the pectinase is used for performing enzymolysis to obtain clear fructus lycii liquid. The fructus lycii-ginger tea has the functions of relieving heat and thirst, dispelling pathogenic wind for improving eyesight, tonifying liver and reinforcing kidney; the added celery has the effects of clearing heat, promoting diuresis, calming the liver and invigorating stomach.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a wolfberry 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 and...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A23F3/34
CPCA23F3/34
Inventor 陈绍存
Owner ANHUI SHULV TEA
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap