Dendrobe ginger tea and preparation method for same

A kind of Dendrobium Ginger tea, Dendrobium technology, applied in the field of Dendrobium Ginger tea and its preparation, can solve problems such as poor sensory

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
Comparison scheme
Effect test

Embodiment Construction

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

[0016] Ginger 100, Dendrobium 70, Oat Kernel 7, Sour Plum Soup 10, Rehmannia glutinosa 1, Luo Han Guo Hua 3, Cornus 1, Chuan Qiong 2, White Sugar 8, Salt 0.4, Right amount of pectinase, Right amount of alpha amylase, Right amount of chitosan, Appropriate amount of water.

[0017] The preparation method of described dendrobium ginger tea, comprises the following steps:

[0018] (1) Wash and slice the ginger, and quickly place it in a solution of 0.5% citric acid for later use; remove the ginger slices and drain them, place them in a beating machine, and filter to obtain the ginger puree; put the ginger puree Under the temperature condition of 90℃, gelatinize for 30min; adjust the pH value of the gelatinized ginger puree to 4 with citric acid, add 0.02% amylase of ginger puree, and keep the enzyme at a temperature of 60℃ Dissolve for 30min; adjust the pH of the enzymatically hydrolyzed...

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PUM

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Abstract

The invention discloses dendrobe ginger tea which is prepared from the raw materials including, by weight, 100-110 parts of raw ginger, 70-80 parts of dendrobe, 7-8 parts of oat kernels, 10-12 parts of plum juice, 1-3 parts of radix rehmanniae, 3-4 parts of flowers of momordica grosvenori, 1-2 parts of cornus officinalis, 2-4 parts of rhizoma chuanxiong, 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 the added dendrobe water extract, the tea has the effects of nourishing yin and clearing heat, and boosting stomach and engendering fluid. The added oat kernels have the effects of reducing blood pressure and cholesterol, boosting the liver and harmonizing stomach, moisturizing skin, whitening skin and removing freckles, and resisting skin wrinkle and oxidization.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a dendrobium ginger tea and a preparation method thereof. Background technique [0002] Ginger is the fresh rhizome of the perennial perennial herb of the Zingiberaceae Zingiberaceae. Ginger is rich in nutrients and contains a variety of nutrients that are beneficial to the human body, such as crude protein, carbohydrates, various amino acids, rich vitamins and mineral elements, and also contains zingerone, shogaol, gingerol, citral, gingerol and other biologically active substances, enjoying the reputation of "natural antibiotics". Ginger not only has the functions of deodorizing, reducing greasy and detoxifying, but also promoting blood circulation, increasing appetite, strengthening digestion, appetizing and strengthening the stomach, sweating and relieving the surface, warming the middle and dispelling cold. In recent years, many studies have shown that ginger has a...

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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