Tea leaf ginger tea manufacturing method
A production method and tea technology, applied in the field of tea ginger tea production, can solve the problems of excessive bacterial content, insufficient fresh ginger production technology, and insufficient water content of products.
Inactive Publication Date: 2018-08-28
胡琴其
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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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Experimental program
Comparison scheme
Effect test
Embodiment 1
[0026] A kind of production method of tealeaves ginger tea, comprises the steps:
[0027] Step 01: Wash fresh ginger for 13 minutes;
[0028] Step 02: Peel fresh ginger with a peeling machine for 7 minutes;
[0029] Step 03: Put the fresh ginger into the blanching pot and add water to heat to 116 degrees, soak for 15 minutes;
[0030] Step 04: Steam sterilization of fresh ginger at 119 degrees for 25 minutes;
[0031] Step 05: Add fresh ginger to slicer to make fresh ginger slices;
[0032] Step 06: Heat fresh ginger slices to 114 degrees and cook for 43 minutes;
[0033] Step 07: Put the fresh ginger slices into the dryer and dry them at a temperature of 82 degrees for six hours;
[0034] Step 08: Grinding the fresh ginger slices into ginger grains with a size of about 1.63mm;
[0035] Step 09: Wash the tea leaves for 9 minutes;
[0036] Step 010: Peel the tea leaves for 4 minutes;
[0037] Step 011: Put the tea leaves in water and blanch for 3 minutes;
[0038] Step ...
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The invention discloses a tea leaf ginger tea manufacturing method. The method comprises the following steps that 1, fresh ginger is cleaned; 2, a fresh ginger peeling machine is used for peeling; 3,fresh ginger is placed into a blanching pot, water is added for heating and soaking; 4, steam sterilization is performed on the fresh ginger; 5, the fresh ginger is added into a slicer for slicing toobtain fresh ginger slices; 6, the fresh ginger slices are heated; 7, the ginger slices are placed into a dryer to be dried; 8, the fresh ginger slices are granulated; 9, tea leaves are cleaned; 10, the tea leaves are peeled; 11, the tea leaves are placed into water for blanching; 12, the tea leaves are subjected to steam sterilization; 13, the tea leaves are added into the slicer for slicing; 14,the tea leaves are heated; 15, the tea leaves are placed into the dryer to be baked; 16, the tea leaves are granulated; 17, brown sugar, ginger granules and tea leaf granules are mixed and stirred. The problems that due to the fact that an existing fresh ginger manufacturing technology is not precise enough, the water content of the product does not reach the standard, the bacterium content exceeds the standard, and packaging is not safe enough are solved.
Description
technical field [0001] The invention relates to a production 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 source...
Claims
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IPC IPC(8): A23F3/14
CPCA23F3/14
Inventor 胡琴其
Owner 胡琴其