Red jujube ginger tea and preparation method thereof

Abstract

The invention relates to red jujube ginger tea. The red jujube ginger tea is prepared from the following components of 700-900g of brown sugar, 150-250g of crystal sugar, 130-180g of red jujubes, 80-100g of fresh ginger, 50-70g of Chinese wolfberry fruits, 8-12g of cinnamon and 3-7g of black tea powder. The red jujube ginger tea is made through the following steps of adding water to four medicinal materials of the red jujubes, the fresh ginger, the Chinese wolfberry fruits and the cinnamon, and performing decoction twice, wherein the decoction time each time is 2 hours; filtering decoction fluid, merging filtrate, performing vacuum negative-pressure low-temperature extraction through a concentrator group, controlling the temperature to be 65 DEG C or below, performing cyclic extraction and concentration until the relative density is 1.30-1.35g / ml, and performing cooling; and then adding brown sugar, the crystal sugar and the black tea powder, performing granulation to obtain granules, and drying the granules so as to obtain 1000g of the red jujube ginger tea. According to the red jujube ginger tea disclosed by the invention, the red jujubes are used as a main material, the fresh ginger, the Chinese wolfberry fruits and the cinnamon are used as auxiliary materials, so that the red jujube ginger tea is pungent rather than hot, and sweet rather than greasy when being put into mouths, is capable of warming bodies, pays more attention to alleviating deficiency and dispelling cold, is used for treating dizziness, deadlimb, fear of cold, stomach cold, abdominal pains and the like caused by deficiency of qi and blood, and is used for treating menostaxis, dysmenorrhea and excessive hemorrhage of lying-in women, which are caused by the condition that women catch a chill during menstrual period and lying-in women catch a chill, and waist soreness, lower abdominal pain and prolonged lochiorrhea, which are caused by postpartum static blood.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a jujube ginger tea and a preparation method thereof. Background technique [0002] As a daily drink, there are many kinds of teas, but most of the existing teas are only directly blended with dried flowers and grasses, and the active ingredients in various forms are slowly leached during the brewing process, and the taste is weak. Ginger can dispel wind and cold, taste pungent, and if eaten alone, the effect is not good. Contents of the invention [0003] The object of the present invention is to overcome above-mentioned technical defect, a kind of jujube ginger tea and preparation method thereof are provided. [0004] In order to achieve the above object, the present invention is achieved through the following technical solutions: [0005] Jujube ginger tea is made from the following ingredients: brown sugar 700-900g, rock sugar 150-250g, red dates 130-180g, ginger...

AI Technical Summary

Problems solved by technology

[0002] As a daily drink, there are many types of tea, but most of the existing teas are only blended directly from dried flowers and grasses, and the active ingredients in various forms are slowly leached during the brewing process, and the taste is weak

Ginger can dispel wind and cold, taste spicy, and eat it alone, the effect is not good