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Ginger tea and preparation method thereof

A technology of ginger tea and ginger powder, applied in the field of tea beverages, can solve the problems of restricting the diffusion of active ingredients in ginger tea, not fully exerting the tea health care function, inconvenient drinking, etc., and achieving flexible drinking methods, prolonging sales cycle, and convenient drinking. Effect

Inactive Publication Date: 2012-08-08
ANHUI DONGFANG TEA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The above-mentioned ginger tea mainly relies on the effects of ginger and functional ingredients, and tends to have health care functions, and has not fully exerted the health care functions of tea
In addition, because the tea itself cannot be digested and absorbed by the human body, people must filter out the tea leaves inside when drinking the above-mentioned ginger tea, which makes drinking inconvenient; some manufacturers use filter paper bags for packaging, although it improves the convenience of drinking. But filter paper bags limit the diffusion of active ingredients in ginger tea, resulting in waste

Method used

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  • Ginger tea and preparation method thereof
  • Ginger tea and preparation method thereof

Examples

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Effect test

Embodiment 1

[0028] The ginger tea of ​​this embodiment is prepared by mixing ginger powder, brown sugar granules, and tea polyphenol powder. The weight ratio of the ginger powder, brown sugar granules, and tea polyphenol powder is 35-55:15-25:2-5.

[0029] The preparation method of above-mentioned ginger tea comprises the steps:

[0030] A: Preparation: First, dry the old ginger in an environment lower than 50°C, then use a grinder to grind the ginger to 20-30 mesh ginger powder for later use; use a grinder to grind the tea polyphenol crystals to 20-50 mesh tea The polyphenol powder is for subsequent use; the brown sugar is pulverized into brown sugar granules with a particle size less than 1 mm by a pulverizer for subsequent use;

[0031] B: Mix the above-mentioned ginger powder, tea polyphenol powder, and brown sugar granules evenly in proportion, and pack them in 20 grams as a small bag to make a finished ginger tea.

Embodiment 2

[0033] The ginger tea of ​​this embodiment is formed by mixing ginger powder, brown sugar granules, tea polyphenol powder, and caffeine powder. The weight ratio of the ginger powder, brown sugar granules, tea polyphenol powder, and caffeine powder is 35-55:15-25 : 2~5: 0.2~0.8.

[0034] The preparation method of above-mentioned ginger tea comprises the steps:

[0035] A: Preparation: First, dry the old ginger in an environment lower than 50°C, then use a grinder to grind the ginger to 20-30 mesh ginger powder for later use; use a grinder to grind the tea polyphenol crystals to 20-50 mesh tea The polyphenol powder is used for later use; the brown sugar is pulverized into brown sugar particles with a particle size of less than 1 mm by a pulverizer for further use; the caffeine is pulverized by a pulverizer to 20-30 mesh caffeine powder for later use;

[0036] B: Mix the above-mentioned ginger powder, tea polyphenol powder, and brown sugar particles evenly in proportion to make ...

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Abstract

The invention aims at providing ginger tea being convenient to drink and capable of adequately playing the action of the tea and a preparation method thereof to satisfy the healthcare requirement of people. The ginger tea is formed by mixing ginger powder, brown sugar particles and tea polyphenol powder, and the weight ratio of the ginger powder, the brown sugar particles and the tea polyphenol powder is 35 to 55: 15 to 25: 2 to 5. The ginger tea has a healthcare function of the ginger tea, also has multiple advantages of the tea polyphenol, is free from adding any antiseptics, is convneinet and flexible to drink, and is very applicable to the healthcare life of modern people.

Description

technical field [0001] The invention belongs to the technical field of tea beverages, and in particular relates to ginger tea and a preparation method thereof. [0002] Background technique [0003] Drinking tea has been a tradition of Chinese people since ancient times. A large number of modern scientific studies have confirmed that tea does contain biochemical components that are closely related to human health. Tea not only has the functions of refreshing the mind, clearing away heat and relieving heat, digesting food and reducing phlegm, removing greasy and losing weight, clearing the heart and eliminating annoyance, and detoxification. It has pharmacological effects such as sobering up, promoting body fluid and quenching thirst, reducing fire and improving eyesight, stopping dysentery and dehumidification, and has certain pharmacological effects on modern diseases, such as radiation sickness, cardiovascular and cerebrovascular diseases, and cancer. [0004] With the ad...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
Inventor 孙祥俊
Owner ANHUI DONGFANG TEA
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