Kudzu root ginger tea and preparation method of same

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

Inactive Publication Date: 2016-08-31
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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Embodiment Construction

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

[0016] Ginger 100, kudzu root 70, laver 7, mountain dew 5, apple cider vinegar 6, fenugreek 2, poria cocos 2, acanthopanax 1, American ginseng 2, white sugar 8, salt 0.4, pectinase amount, α-amylase amount, shell Adequate amount of polysaccharide, appropriate amount of water.

[0017] The preparation method of described kudzu root 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 t...

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PUM

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Abstract

The invention discloses kudzu root ginger tea which is prepared from the raw materials including, by weight, 100-110 parts of raw ginger, 70-80 parts of kudzu roots, 7-8 parts of porphyra, 5-6 parts of petasites tatewakianus, 6-7 parts of apple vinegar, 2-4 parts of elsholtzia ciliata, 2-3 parts of poria cocos, 1-2 parts of manyprickle acanthopanax root, 2-4 parts of American ginseng, 8-10 parts of white granular sugar, 0.4-0.5 parts of salt, a proper amount of pectinase, a proper amount of [alpha]-amylase, a proper amount of chitosan, and a proper amount of water. By means of a water extract of the kudzu roots, the kudzu root ginger tea has the effects of reducing blood pressure, blood fat and blood glucose, nourishing face and caring skin, reducing fat and losing weight. The porphyra can improve body immunity and reduce cholesterol.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a kudzu root 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 an...

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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