Honey ginger tea and preparation method thereof

Abstract

The invention belongs to the technical field of health-care tea, and particularly relates to honey ginger tea and a preparation method thereof. Green tea, fresh ginger and honey are used as main raw materials, and the consumption of the green tea and the consumption of the fresh ginger are restricted; the honey ginger tea is prepared by the steps of respectively preparing green tea water and ginger water, then mixing the green tea water and the ginger water, and adding the honey for preparation. The honey ginger tea disclosed by the invention has the effects of dispelling cold and invigorating the stomach, and is high in nutrient valve and health-care value, is good in mouth feel, good in color and good in quality, and standards specified in GB / T4789.21 are met; besides, the method disclosed by the invention is simple in technology, easy to operate and control, and low in economic cost and environmental cost.

Description

technical field [0001] The invention belongs to the technical field of health-care tea, and in particular relates to a honey ginger tea and a preparation method thereof. Background technique [0002] With the advancement of science and technology, people's research on tea has reached a higher level, so the requirements for tea have also increased, which has made traditional tea drinks can no longer meet people's needs. Nowadays, the market has turned to health tea drinks Among them, ginger tea, as one of the traditional health teas, has a relatively early development history. Among them, ginger refers to the rhizome of Zingiberaceae plants, which is warm in nature and has the functions of sweating and relieving the surface, warming the middle and relieving vomiting, warming the lungs and relieving cough, and relieving fish and crabs. It can improve the symptoms of exogenous cold, headache, phlegm, cough, stomach cold and vomiting. Therefore, ginger is used as raw material an...

AI Technical Summary

Problems solved by technology

[0002] With the advancement of science and technology, people's research on tea has reached a higher level, so the requirements for tea have also increased, which has made traditional tea drinks can no longer meet people's needs. Nowadays, the market has turned to health tea drinks Among them, ginger tea, as one of the traditional health teas, has a relatively early development history. Among them, ginger refers to the rhizome of Zingiberaceae plants, which is warm in nature and has the functions of sweating and relieving the surface, warming the middle and relieving vomiting, warming the lungs and relieving cough, and relieving fish and crabs. It can improve the symptoms of exogenous cold, headache, phlegm, cough, stomach cold and vomiting. Therefore, ginger is used as raw material and processed into ginger tea, which is made by extracting active ingredients in ginger and tea leaves. Unreasonable, so the nutritional value of ginger tea is not high, the taste is not good, and the process is complicated

[0003] In the prior art, the traditional preparation is to extract the extract by high-pressure concentration and extraction of dried ginger, add sugar and supplement it with maltodextrin to make granules, and dry it in bags. The method is simple and easy to operate, but the gingerol and The loss of volatile oil is serious, which in turn leads to adverse effects on nutrients and taste

Another example is "A Ginger Green Tea Beverage and Its Preparation Method" with the patent No. 201510011003.X, which discloses that a component is calculated by weight and includes: 6-10 parts of green tea, 3-5 parts of fruit grape pulp, 4-7 parts of ginger Ginger tea made from 4-7 parts and 4-7 parts of honey, by adding ginger and fruit grape pulp, the green tea has the inherent pungent taste of ginger and the natural moisturizing sweetness of honey, thereby improving the mouthfeel of ginger tea, but its nutritional content The extraction rate and dissolution rate are not high