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Tea leaf and ginger tea production technology

A production process and tea technology, which is applied in the field of tea ginger tea production process, can solve the problems of excessive bacterial content, insufficient rigorous production process of fresh ginger, and substandard moisture content of products, etc.

Inactive Publication Date: 2016-09-14
安徽俊达食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In order to solve the above technical problems, we proposed a tea ginger tea production process, which solved the problems that the existing fresh ginger production process was not rigorous enough, resulting in substandard water content, excessive bacterial content and insufficient packaging safety.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0029] A kind of tealeaves ginger tea production technology, comprises following technological process:

[0030] Step 01: Wash fresh ginger for 15 minutes;

[0031] Step 02: Peel fresh ginger with a peeling machine for 9 minutes;

[0032] Step 03: Put fresh ginger in a blanching pot, add water, heat to 118 degrees, soak for 17 minutes;

[0033] Step 04: Steam sterilization of fresh ginger at 121 degrees for 26 minutes;

[0034] Step 05: Add fresh ginger to slicer to make fresh ginger slices;

[0035] Step 06: Heat fresh ginger slices to 116 degrees and cook for 45 minutes;

[0036] Step 07: Put the fresh ginger slices into the dryer and dry them at a temperature of 84 degrees for eight hours;

[0037] Step 08: Grinding the fresh ginger slices into ginger grains with a size of about 1.65mm;

[0038] Step 09: Wash the tea leaves for 11 minutes;

[0039] Step 010: Peel the tea leaves for 6 minutes;

[0040] Step 011: Put the tea leaves in 101 water and blanch for 5 minutes...

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PUM

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Abstract

The invention discloses a tea leaf and ginger tea production technology. The technology comprises the following steps: 1, cleaning fresh ginger for 15min; 2, removing skins of the fresh ginger through a skin removal machine for 9min; 3, putting the fresh ginger in a blanching pot, adding water, heating water and the fresh ginger to 118DEG C, and immersing the fresh ginger for 17min; 4, carrying out 121DEG C steam sterilization on the fresh ginger for 26min; 5, adding the fresh ginger to a slicing machine, and slicing the fresh ginger to produce fresh ginger slices; 6, heating the fresh ginger slices to 116DEG C, and boiling the fresh ginger slices for 45min; 7, putting the fresh ginger slices in a drying machine, setting the temperature at 84DEG C, and drying the fresh ginger slices for 8h; 8, granulating the fresh ginger slices to obtain ginger granules with the size of about 1.65mm; 9, cleaning tea leaves for 11min; and 10, removing skins of the fresh leaves for 6min. The technology solves the problems of water content non-compliance, standard exceeding bacterium content and unsafe packaging of products produced through present inexact fresh ginger production technologies.

Description

technical field [0001] The invention relates to the technical field of ginger deep processing, in particular to a production process of tea ginger tea. Background technique [0002] Ginger belongs to the perennial herbaceous plant of Zingiberaceae Zingiberaceae. It has rhizomes with yellow-green flowers and irritating fragrance, and the plant height is 0.5-1 meter. Needle-shaped, glabrous, sessile, ligule membranous, total pedicel up to 25 cm; spikes cone-shaped, bracts ovate, light green or light yellow at the edge, with small pointed tips at the top, calyx tube about 1 cm, corolla yellow-green, lobes lanceolate, labial central lobe oblong-obovate. Ginger is an economic crop with great development and utilization value. In addition to physiologically active substances such as zingerone and gingerol, it also contains protein, polysaccharides, vitamins and various trace elements. It integrates nutrition, seasoning and health care. It has been used since ancient times Regard...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/14
CPCA23F3/14
Inventor 张俊
Owner 安徽俊达食品有限公司