Production technology of instant red jujube ginger tea

Abstract

The invention discloses a production technology of instant red jujube ginger tea. The production technology comprises the following process flows: 1, cleaning fresh ginger for 9 minutes; 2, peeling the cleaned fresh ginger with a peeler for 4 minutes; 3, putting the peeled fresh ginger into a blanching pot, adding water, performing heating to 99 DEG C, and performing soaking for 4 minutes; 4, performing steam sterilization on the soaked fresh ginger at 119 DEG C for 14 minutes; 5, adding the sterilized fresh ginger into a slicer, and performing slicing so as to obtain fresh ginger slices; 6, heating the fresh ginger slices to 99 DEG C, and performing cooking for 29 minutes; 7, putting the cooked fresh ginger slices into a drying machine, setting the temperature of the drying machine to be 79 DEG C, and performing drying for 8 hours; 8, milling the dried fresh ginger slices to obtain ginger powder of which the size is about 0.0001mm; 9, cleaning red jujubes for 9 minutes; 10, peeling the cleaned red jujubes for 4 minutes; and 11, putting the peeled red jujubes in water of 99 DEG C, and performing blanching for 4 minutes. According to the production technology disclosed by the invention, the problems that a conventional fresh ginger production technology is not rigorous enough, so that the water content of products does not reach the standard, the bacterial content exceeds the standard and the package is not safe enough, are solved.

Description

technical field [0001] The invention relates to the technical field of ginger deep processing, in particular to a production process of instant jujube 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 ti...

AI Technical Summary

Problems solved by technology

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