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Brown sugar and ginger tea and preparation method thereof

A technology of brown sugar ginger tea and ginger, 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
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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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Embodiment Construction

[0016] A brown sugar ginger tea is made from the following raw materials in parts by weight:

[0017] Ginger 100, brown sugar 100, tomato juice 10, black fungus 5, bamboo leaves 2, cloves 3, salvia miltiorrhiza 2, white sugar 8, salt 0.4, pectinase, α-amylase, chitosan, water.

[0018] The preparation method of described brown sugar ginger tea, comprises the following steps:

[0019] (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 solution to adjust the pH value of the ginger slurry after enzymolysis to 6, add 0.04% chitosan i...

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Abstract

The invention discloses brown sugar and ginger tea. The brown sugar and ginger tea is prepared from the following raw materials in parts by weight: 100 to 110 parts of ginger, 100 to 110 parts of brown sugar, 10 to 12 parts of tomato juice, 5 to 6 parts of black fungus, 2 to 4 parts of lophatherum gracile, 3 to 5 parts of clove, 2 to 3 parts of red-rooted salvia roots, 8 to 10 parts of white granulated sugar, 0.4 to 0.5 part of table salt, a suitable amount of pectinase, a suitable amount of alpha-amylase, a suitable amount of chitosan and a suitable amount of water. According to the brown sugar and ginger tea, the added brown sugar has the functions of warming the stomach, regulating the middle warmer and moisturizing the heart and lung; in addition, the brown sugar and ginger tea also contains a plurality of traditional Chinese medicinal components, such as the red-rooted salvia roots, so that the brown sugar and ginger tea has the effects of promoting blood circulation for regulating menstruation, clearing away the heart-fire, relieving restlessness, and nourishing the blood and tranquilizing.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to brown sugar 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

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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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