Red dates ginger tea

Abstract

The invention discloses a red dates ginger tea. The red dates ginger tea is prepared from the following raw materials in parts by weight: 90-120 parts of ginger, 90-120 parts of red dates, 6-10 parts of purple sweet potatoes, 1-3 parts of distiller's yeast, 7-10 parts of red kojic rice, 1-4 parts of folium photiniae, 2-5 parts of panax notoginseng, 1-3 parts of cortex acanthopanacis, 7-12 parts of white granulated sugar, 0.4-0.5 part of salt, 2-5 parts of honey, 4-9 parts of tea leaves, 2-5 parts of pectinase, 3-5 parts of alpha-amylase, 3-6 parts of chitosan and 100-110 parts of water. The red dates ginger tea has the functions of promoting blood circulation, dispelling cold, removing moisture, enabling sweating, dispelling the effects of alcohol, invigorating stomach to control nausea and vomiting, removing fishy smell, eliminating edema, relaxing the bowels and maintaining beauty and keeping young, can be taken after being mixed with water, is convenient to carry, and the active ingredients can be quickly, effectively and completely leached out.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a jujube ginger tea. Background technique [0002] Ginger is pungent and warm in nature and has a good effect of warming the stomach and dispelling cold. Zingiberene and gingerol in ginger have obvious effects of invigorating the stomach and promoting gastrointestinal motility. The black tea in the tea leaves has been fully fermented and has a sweet and warm taste, which has the effect of invigorating the spleen and warming the stomach. Combining the two with ginger tea has a very good effect of warming the stomach and helping digestion, and can effectively dispel the influence of stomach cold. The preparation method of existing ginger tea is relatively simple, and material is also relatively simple, and taste mouthfeel is relatively poor, and nutrient substance or active ingredient are more difficult to extract. At present, most of the beverages processed from ginger ...

AI Technical Summary

Problems solved by technology

The preparation method of existing ginger tea is relatively simple, and the material is relatively single, and the taste and mouthfeel are relatively poor, and it is difficult to extract nutrients or active ingredients.

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.