Liquid-state honey ginger tea and production method thereof

Abstract

The invention provides liquid-state honey ginger tea and a production method thereof and relates to the field of health-care tea. The liquid-state honey ginger tea is prepared from 50 parts of fresh ginger and 50 parts of wild honey. The production method comprises the following specific steps: washing the fresh ginger and squeezing for further use; heating for concentrating the squeezed fresh ginger juice to be in a ratio of 1 to 1.6; heating and sterilizing the wild honey for further use; mixing and agitating the sterilized wild honey and the concentrated fresh ginger juice; and quantitatively subpackaging by a back sealing type automatic packaging machine. According to the liquid-state honey ginger tea and the production method thereof provided by the invention, the prepared honey ginger tea not only has a good mouth feel, but also has enough spicy taste; a test shows that the content of gingerol is very high, not only is the originally-ecological ginger flavor kept, but also the added honey is used for replacing white sugar and is good for the absorption of a human body, and thus the liquid-state honey ginger tea is suitable for more people, and can be easily accepted by patients with diabetes; the mouth feel is very good and the valence is improved; the honey has a good anti-corrosion effect so that additives are reduced, the liquid-state honey ginger tea has a good natural property, and people can take the functional health-care tea at ease and with the sense of safety.

Description

technical field [0001] The invention relates to the field of health-care tea, in particular to a liquid honey ginger tea and a preparation method thereof. Background technique [0002] Ginger tea is a traditional functional drink. It has multiple functions of warming the stomach and dispelling cold, promoting blood circulation and relieving pain. It is also a good health product for preventing motion sickness and seasickness. Modern studies have shown that gingerol contained in it has the specific effect of increasing microcirculation and preventing thrombosis. [0003] The current ginger tea preparation method is to extract the extract by high-pressure concentration and extraction of dried ginger, add white sugar or brown sugar powder and supplement maltodextrin to make granules, and pack them in dry bags. The ginger tea made by the above method is due to the loss of gingerol and volatile oil in the extraction process, and the ginger is decomposed under high pressure, ther...

AI Technical Summary

Problems solved by technology

Due to the loss of gingerol and volatile oil in the ginger tea made by the above method, the thin ginger is decomposed by high pressure, which affects the use potency, and the taste and taste are much inferior.