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Rosemary refreshing ginger tea and preparation method thereof

A technology of rosemary and ginger, which is applied in the field of rosemary refreshing ginger tea and its preparation, and can solve problems such as poor senses

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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Examples

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Effect test

Embodiment Construction

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

[0016] Ginger 100, Lily 70, Pomegranate Juice 7, Passion Flower 8, Silver Treasure 6, Stevia Leaf 1, Panax notoginseng Flower 2, Burdock Root 1, Angelica 1, White Sugar 8, Salt 0.4, Pectinase Appropriate, α Starch Appropriate amount of enzyme, appropriate amount of chitosan, and appropriate amount of water.

[0017] The preparation method of described rosemary refreshing 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 Decomp...

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PUM

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Abstract

The invention discloses rosemary refreshing ginger tea, which is prepared from the following ingredients in parts by weight: 100 to 110 parts of ginger, 70 to 80 parts of lilies, 7 to 8 parts of pomegranate juice, 8 to 9 parts of passionflower, 6 to 8 parts of watermelon begonia, 1 to 2 parts of stevia rebaudian, 2 to 3 parts of pseudo-ginseng flowers, 1 to 2 parts of burdock roots, 1 to 3 parts of angelica sinensis, 8 to 10 parts of white granulated sugar, 0.4 to 0.5 part of common salt and a proper amount of pectinase, amylase, chitosan and water. The rosemary refreshing ginger tea has the advantages that the added rosemaries are subjected to water extraction treatment; the functions of eliminating gaseous distention, enhancing the memory, refreshing the brain and restoring consciousness are achieved; the added passionflower has the efficacies of promoting the secretion of saliva or body fluid, refreshing the brain, reducing the blood fat, lowering the blood pressure and resisting the senility.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a rosemary refreshing 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, sw...

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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