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Preparation method for ginger tea

A manufacturing method and tea technology, applied in the direction of tea extraction, etc., can solve the problems of insufficient water content of products, insufficient safety of packaging, and insufficient strictness of fresh ginger production process.

Inactive Publication Date: 2018-07-24
胡琴其
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The existing fresh ginger production process is not rigorous enough, the water content of the produced products always fails to meet the set target index, the bacterial content exceeds the standard, and the packaging is not safe enough

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A kind of manufacture method of tealeaves ginger tea, comprises the steps:

[0027] Step 01: Wash fresh ginger for 12 minutes;

[0028] Step 02: Peel fresh ginger with a peeling machine for 6 minutes;

[0029] Step 03: Put fresh ginger in a blanching pot, add water, heat to 115 degrees, soak for 14 minutes;

[0030] Step 04: Steam sterilization of fresh ginger at 118 degrees for 24 minutes;

[0031] Step 05: Add fresh ginger to slicer to make fresh ginger slices;

[0032] Step 06: Heat fresh ginger slices to 113 degrees and cook for 42 minutes;

[0033] Step 07: Put the fresh ginger slices into the dryer and dry them at a temperature of 81 degrees for six hours;

[0034] Step 08: Grinding the fresh ginger slices into ginger grains with a size of about 1.62mm;

[0035] Step 09: Wash the tea leaves for 8 minutes;

[0036] Step 010: Peel the tea leaves for 3 minutes;

[0037] Step 011: Put the tea leaves in water and blanch for 2 minutes;

[0038] Step 012: The tea...

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PUM

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Abstract

The invention discloses a preparation method for ginger tea. The preparation method comprises the following steps of 01, cleaning fresh ginger; 02, peeling off the fresh ginger through a peeler; 03, putting the fresh ginger into a blanching pot, adding water, carrying out heating and carrying out soaking; 04, carrying out steam sterilization on the fresh ginger; 05, putting the fresh ginger into aslicer so as to slice the fresh ginger into fresh ginger slices; 06, heating the fresh ginger slices; 07, putting the ginger slices into a dryer so as to dry the ginger slices; 08, granulating the fresh ginger slices; 09, cleaning tea leaves; 10, peeling the tea leaves; 11, putting the tea leaves into water for blanching; 012, carrying out steam sterilization on the tea leaves; 13, putting the tea leaves into the slicer for slicing; 014, heating the tea leaves; 15, putting the tea leaves into the dryer so as to bake the tea leaves; 016, granulating the tea leaves; and 017, mixing and stirringbrown sugar, ginger granules and tea granules. According to the preparation method, the problems that the water content of a product cannot reach the standard, the bacterial content exceeds the standard, and packaging is not safe enough due to the fact that an existing fresh ginger production technology is not rigorous in place can be solved.

Description

technical field [0001] The invention relates to a manufacturing method 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 Regarded by medical scientists as a health product with the same sou...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/16
CPCA23F3/16
Inventor 胡琴其
Owner 胡琴其