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Processing method of brown sugar and ginger tea

A processing method and technology for brown sugar ginger tea, which are applied in the processing field of brown sugar ginger tea, can solve the problems of dislike of eating and have irritation, and achieve the effects of being beneficial to preservation stability, uniform taste and reducing pungency.

Inactive Publication Date: 2018-01-19
安徽华健生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But because of its spicy and irritating taste, some people don't like to eat it

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] A kind of processing method of brown sugar ginger tea is characterized in that it is made up of following steps:

[0014] 1) Soak fresh ginger in pool water, wash off the sediment, peel it, put it into a grinder for coarse crushing, soak it in 5 times the amount of honey, store it in a sealed cellar at 15°C for 3 days, and put it in an extruder Squeeze out the juice, collect the juice and ginger residue separately, let the juice stand for 2 hours, filter to remove the sediment, and obtain uniform ginger juice honey;

[0015] 2) Dry the ginger residue obtained in step 1 at 60°C for 4 hours, crush it to 80 mesh, add absolute ethanol at a solid-liquid ratio of 1:80 (g / mL), extract with 220W microwave for 90 seconds, and centrifuge to obtain the extract , to obtain gingerol after recovering ethanol;

[0016] 3) Mix brown sugar with 0.5% sodium polyphosphate and 0.5% sodium hexametaphosphate, add 25 times the amount of 100°C distilled water to dissolve, then filter with a 6...

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PUM

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Abstract

The invention relates to a processing method of brown sugar and ginger tea. The processing method is characterized in that crude ginger powder is soaked into honey and is stored in a cellar at the lowtemperature, so that pungency of ginger is reduced, and the ginger is endowed with rich honeydew fragrance. Adequate homogenizing and degassing are carried out in the processing process, so that themouth feel of the brown sugar and ginger tea is enabled to be uniform and fine, and the storage stability of the brown sugar and ginger tea is facilitated to be improved.

Description

technical field [0001] The invention relates to the field of ginger tea processing, and mainly relates to a processing method of brown sugar ginger tea. Background technique [0002] Ginger is pungent in taste and warm in nature. It has the effects of dispelling cold and relieving the exterior, reducing adverse flow and relieving nausea. In addition to its medicinal uses, ginger is widely used in daily life as a condiment, vegetable, and tea. Ginger tea has a long history of application. It is mostly used to dispel cold and treat stomach flu caused by wind and cold, headache and body heat, nausea and vomiting, etc. Fresh or dried ginger can be added to the tea. But because of its pungent and pungent taste, some people do not like to eat it. The development of ginger products can be promoted by systematically studying the composition and functional activity characteristics of nutrients in ginger. In "Research Progress on Chemical Components and Biological Activities of Gin...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
Inventor 刘青亚
Owner 安徽华健生物科技有限公司
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