Lemon ginger tea and preparation method thereof

A technology of lemon ginger 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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Examples

Experimental program
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Effect test

Embodiment Construction

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

[0016] Ginger 100, lemon 100, fried jujube kernel 8, milk wine 6, emblica 3, cork 1, tangerine peel 4, white sugar 8, salt 0.4, pectinase amount, α-amylase amount, chitosan amount, water amount.

[0017] The preparation method of described lemon 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% chitosan to the ginger slurry, and...

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PUM

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Abstract

The invention discloses lemon ginger tea, which is prepared from the following raw materials in parts by weight: 100 to 110 parts of fresh ginger, 100 to 110 parts of lemon, 8 to 10 parts of stir-fried jujube kernel, 6 to 7 parts of milk wine, 3 to 4 parts of emblic leafflower fruit, 1 to 2 parts of cortex phellodendri, 4 to 5 parts of pericarpium citri reticulatae, 8 to 10 parts of white granulated sugar, 0.4 to 0.5 part of common salt, a proper amount of pectase, a proper amount of alpha amylase, a proper amount of chitosan and a proper amount of water. The added lemon is prepared into lemon pulp; after the enzymolysis by pectinase, centrifugalization is performed to obtain a lemon clarifying solution; the functions of promoting the production of body fluid, invigorating the spleen, relieving summer-heat and stimulating the appetite are achieved. Tn addition, the lemon ginger tea also contains various traditional Chinese medicine ingredients such as sweet potato stems and leaves, and have the efficacies of regulating qi, strengthening the spleen, drying the dampness and reducing phlegm.

Description

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

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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