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Brown sugar ginger tea and preparation method thereof

A technology of brown sugar ginger tea and sugar ginger tea, which is applied in the field of brown sugar ginger tea and its preparation, can solve the problems of being easy to get angry, low content of active ingredients, and poor effect, so as to ensure blood, high content of active ingredients, and prevent getting sick. fire effect

Inactive Publication Date: 2019-03-22
ZHUZHOU QIANJIN PHARMA +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

This patented technology improving coffee beverages provides benefits such as improved blood circulating ability, reducing pain from heartburn caused by poor bone conditionings, enhancing resistance against disease conditions like colitis, inflammation, etc., making it more effective than existing products on their own. Additionally, this new type of drink contains flavorful components which help stimulate appetite while also being able to stop bad breath without causing any negative side effectes. Overall, these technical results lead to better quality foodstuffs made up mostly of pure carbohydrate sources.

Problems solved by technology

This patented technical problem addressed in this patent describes how to create a stable solution containing these valuable compounds found naturally throughout plants called berries (or root crops) without losing them during production process due to factors like weld odors associated with bacteria present therein. Additionally, while some fats may help reduce inflammations, certain sugars make up about 20% of total carbohydrate mass compared to regular white sweet milk. By combining different types of organics together, we aim to develop new products that enhance their functions over existing ones.

Method used

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  • Brown sugar ginger tea and preparation method thereof
  • Brown sugar ginger tea and preparation method thereof
  • Brown sugar ginger tea and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] The preparation method of brown sugar ginger tea specifically comprises the following preparation steps:

[0042] S1. Raw material processing: weigh brown sugar, chrysanthemum powder, and xylo-oligosaccharide powder, crush the brown sugar, and pass through an 80-mesh sieve; boil pure water, let it cool for later use;

[0043] S2. Mixing soft materials: Take 1 part of ginger powder and 0.1 part of snake-toothed grape leaf powder, mix them, pass through a 2-mesh manual sieve and add them to the tank mixer, and then add 60 parts of brown sugar powder and 1 part of chrysanthemum after sieving in step S1 Pollen, 1 part of xylooligosaccharide powder, stir for 6 minutes in forward and reverse directions, while continuing to reverse and stir, take the cooling water obtained in step S1 and spray 0.1 part of atomized water. Spray water to get mixed material;

[0044] S3. Drying and sizing: dry the mixed material obtained in step S2 at 78°C, turn it over at the same time, bake at...

Embodiment 2

[0047] The preparation method of brown sugar ginger tea specifically comprises the following preparation steps:

[0048] S1. Raw material processing: weigh brown sugar, chrysanthemum powder, and xylo-oligosaccharide powder, crush the brown sugar, and pass through a 90-mesh sieve; boil pure water, and let it cool for later use;

[0049] S2. Mixing soft materials: Take 4 parts of ginger powder and 0.5 parts of snake-toothed grape leaf powder, mix them, pass through a 6-mesh manual sieve and add them to the tank mixer, and then add 65 parts of brown sugar powder and 3 parts of chrysanthemum after sieving in step S1 Pollen, 2 parts of xylo-oligosaccharide powder, stir for 10 minutes in forward and reverse direction, continue to reverse and stir at the same time, take the cooling water obtained in step S1 and spray 1 part of atomized water. Spray water to get mixed material;

[0050] S3. Drying and sizing: dry the mixed material obtained in step S2 at 85°C, turn it over at the sam...

Embodiment 3

[0053] The preparation method of brown sugar ginger tea specifically comprises the following preparation steps:

[0054] S1. Raw material processing: weigh brown sugar, chrysanthemum powder, and xylo-oligosaccharide powder, crush the brown sugar, and pass through a 90-mesh sieve; boil pure water, and let it cool for later use;

[0055] S2. Mixing soft materials: Take 4.8 parts of ginger powder and 0.8 parts of snake-toothed grape leaf powder, mix them through a 10-mesh manual sieve and add them to the tank mixer, and then add 67.6 parts of brown sugar powder and 4 parts of chrysanthemum after sieving in step S1 Pollen, 2.8 parts of xylo-oligosaccharide powder, stir for 10 minutes in forward and reverse directions, while continuing to reverse and stir, take the cooling water obtained in step S1 and spray 1.1 parts of atomized water, after the material is uniform in color and starts to agglomerate, stop Spray water to get mixed material;

[0056] S3. Drying and sizing: dry the ...

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PUM

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Abstract

The invention discloses a brown sugar ginger tea and a preparation method of the brown sugar ginger tea. The provided brown sugar ginger tea comprises the following components by weight: 60-80 parts of brown sugar, 1-10 parts of ginger powder, 1-10 parts of chrysanthemum powder, 1-8 parts of xylooligosaccharide, and 0.1-5 parts of ampelopsis grossedentata leaf powder. The raw materials are processed, mixed and softened, and the mixed materials are dried, granulated and sterilized to prepare a product of the brown sugar ginger tea. The excellent-water solubility brown sugar ginger tea with a palatable scorch aroma is obtained by controlling the granularity of the raw materials and the temperature of the production technology. The provided brown sugar ginger tea keeps the nutrients of the substances comprehensively, the effects of invigorating the circulation of blood, enriching blood, dispelling coldness, warming the uterus and warming the stomach are strengthened through the reasonableratios, and the inflammation is effectively prevented.

Description

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Claims

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Application Information

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Owner ZHUZHOU QIANJIN PHARMA