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Formula and making process of ginger, jujube and brown sugar tea

A production process and brown sugar technology, which is applied in the formulation and production process of ginger jujube black sugar tea, can solve the problems of waste of raw material resources, single taste, disorder, etc., and achieve the effect of preventing and treating high blood pressure and balancing the acid-base of human body

Pending Publication Date: 2021-08-24
阜阳市善者圣康食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Now ginger jujube tea is still a product favored by many women. It can be used to prevent colds, warm the palace and activate blood circulation, warm the stomach and nourish the stomach, etc. However, in the existing ginger jujube tea preparation process, brown sugar is mostly used to treat abdominal pain during menstruation. Improvement, and most of the tea preparation methods currently on the market are disorganized, the taste is single, the taste is not good, and flavors, pigments, and preservatives are added to prolong the shelf life of the product and enrich the taste of the product, but the consumption of healthy drinks is ignored. awareness, and will also reduce the flavor and efficacy value of the raw materials themselves, resulting in waste of product raw material resources

Method used

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Examples

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Effect test

Embodiment 1

[0027] A recipe and production process of ginger jujube black sugar tea, including brown sugar, old ginger, dried ginger, galangal, dried longan meat, red dates, poria cocos, green papaya, black sesame, black dates, angelica, dried white pea flowers, instant rose pollen , cloves and cinnamon, including the following raw materials in parts by weight:

[0028] Brown sugar 25%-35%, old ginger 15%-30%, dried ginger 10%-25%, galangal 5%-10%, dried longan meat 5%-12%, red dates 5%-20%, Poria cocos 5% -15%, green papaya 1%-6%, black sesame 1%-8%, black dates

[0029] 3%-10%, angelica 3%-10%, dry white pea flower 2%-8%, instant rose powder 1-5 parts, cloves 0.5-2 parts and cinnamon 0.5-2 parts.

[0030] The production steps are as follows:

[0031] S1. Choose harmless old ginger, dried ginger, galangal, dried longan meat, red dates, poria cocos, green papaya, black sesame, black dates, angelica, dried white pea flowers and high-quality brown sugar;

[0032] S2. Wash the above-menti...

Embodiment 2

[0044]Wash 17 kg of ginger, 17 kg of red dates, 14 kg of longan meat, 0.8 kg of cloves and 0.8 kg of cinnamon, dry them in a constant temperature oven at 120°C, and pulverize the dried raw materials with an ultrafine pulverizer to obtain Corresponding powder raw materials; Weigh 2.4 kg of instant rose powder and 50 kg of brown sugar for later use, then add ginger, red dates, longan meat, cloves, and cinnamon powder, add 10 kg of purified water, and use low-temperature soft-boiling technology at a temperature of 120°C , the cooking time is 1.5 hours, and the mixture is obtained by vacuum concentration at 60°C; then using semi-automatic injection equipment, it is poured into a 50×50×10mm container to obtain a preliminary shape; then dehumidification is carried out by dehumidification drying technology, and the temperature is controlled at 55°C , the time is 72 hours, and the water content is reduced to less than 7% to prepare brown sugar, red dates and old ginger tea; it can be p...

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Abstract

The invention relates to the technical field of health-care food, and discloses a formula and a making process of ginger, jujube and brown sugar tea. The formula comprises brown sugar, old ginger, dried ginger, galangal, dried longan pulp, red dates, poria cocos, green papaya, black sesame, black dates, angelica sinensis, dried white pea flowers, instant rose powder, clove and cinnamon, wherein the galangal has the effect of warming the stomach; the poria cocos has the effects of excreting dampness and tonifying spleen; the black dates contain protein, saccharides, organic acid, vitamins, phosphorus, calcium, iron and other nutritional ingredients, and the pawpaw contains rich papain, lemon enzyme, carotene, protein, vitamins C and B, calcium, phosphorus and other minerals and the like, and has the effects of preventing and treating hypertension, nephritis and constipation, aiding digestion, treating stomach diseases, beautifying, protecting skin, beautifying and the like; natural spleen-tonifying components such as the dried pea flowers, the poria cocos, the black dates and the dried longans are added on the basis of traditional ginger tea, so the ginger tea has the effects of warming the stomach, activating blood, tonifying the spleen, eliminating dampness, protecting the skin and beautifying, is mellow and sweet in taste and convenient to eat, and is particularly suitable for people with wet and cold spleen and stomach.

Description

technical field [0001] The invention relates to the technical field of health food, in particular to a formula and a production process of ginger jujube brown sugar tea. Background technique [0002] In Chinese history, as early as the Han Dynasty, medical scientists conducted in-depth research and promotion on the medical application of ginger and jujube. The most famous one was Zhang Zhongjing, a medical scientist in the Han Dynasty, who described ginger and jujube in his book "Golden Chamber Medical Prescription". Jujube has been used in more than 200 cases. During the Yonghui period of the Tang Dynasty, Sun Simiao prescribed a dose of "Jiangzao Cinnamon Decoction" based on Zhang Zhongjing's Jiangzao Prescription, supplemented with licorice and brown sugar decocted into the medicine, for the treatment of women's monthly pain. The originator of ginger jujube tea is also a classic of ancient Chinese medicine to skillfully treat difficult and miscellaneous diseases based on...

Claims

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Application Information

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IPC IPC(8): A23F3/34
CPCA23F3/34
Inventor 刘振超李玉杰李彪谭万物
Owner 阜阳市善者圣康食品有限公司
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