Production method of high-quality tea-leaf ginger tea

Abstract

The invention discloses a production method of high-quality tea-leaf ginger tea. The production method of the high-quality tea-leaf ginger tea comprises the following steps: step 01, washing fresh gingers; step 02, peeling the washed fresh gingers by using a peeling machine; step 03, putting the peeled fresh gingers into a blanching pot, adding water, and carrying out heating and soaking; step 04,performing steam sterilization on the soaked gingers; step 05, putting the sterilized gingers into a slicing machine so as to be subjected to slicing to obtain ginger slices; step 06, heating the ginger slices; step 07, drying the heated ginger slices by using a drying machine; step 08, performing granulation on the dried ginger slices; step 09, washing tea leaves; step 010, peeling the washed tea leaves; step 011, blanching the peeled tea leaves in water; step 012, performing steam sterilization on the blanched tea leaves; step 013, putting the sterilized tea leaves into a slicing machine soas to be subjected to slicing to obtain tea leaf slices; step 014, heating the tea leaf slices; step 015, drying the heated tea leaf slices by using a drying machine; step 016, performing granulationon the dried tea leaf slices; and step 017, mixing brown sugar, the ginger granules and the tea leaf granules by performing stirring. The production method of the high-quality tea-leaf ginger tea solves the problems of unqualified water content, standard-exceeding bacterium content and insufficient packaging safety caused by existing fresh ginger production technologies which are not strict and adequate enough.

Description

technical field [0001] The invention relates to a production method of high-quality tea ginger tea. Background technique [0002] Ginger belongs to the perennial herb of Zingiberaceae Zingiberaceae. It has rhizomes with yellow-green flowers and irritating fragrance. The plant height is 0.5-1 meters; Needle-shaped, glabrous, sessile, ligule membranous, total pedicels 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 tubes 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 sourc...

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