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Ginger tea paste and preparation method thereof

A technology of ginger tea paste and tea paste, which is applied in the field of ginger tea paste and its preparation, can solve the problems of single taste, waste, and poor functionality, and achieve the effects of good taste, increased viscosity, buoyancy, and rich nutrition

Inactive Publication Date: 2016-04-20
ANHUI MINGZHENTANG HEALTH ARTICLE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The raw materials of existing tea paste are all tea leaves, which have more fibers and must be separated, and the beneficial substances contained in the tea itself cannot be completely taken out from the tea leaves by fermentation and pressing, which will cause waste and have a poorer taste. single, less functional

Method used

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

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Embodiment Construction

[0017] In order to make the technical means, creative features, goals and effects achieved by the present invention easy to understand, the present invention will be further described below in conjunction with specific embodiments.

[0018] A kind of ginger tea paste, is made of the following components by weight,

[0019]

[0020]

[0021] A preparation method of ginger tea paste, comprising the following method steps,

[0022] 1) Peel the ginger, squeeze the ginger juice,

[0023] 2) Wash and mix wolfberry, lily and walnut kernels;

[0024] 3) The washed raw materials are dried, added alcohol and fully stirred and mixed evenly, and then fully pulverized, the particle size after pulverization is less than 800 mesh, put into an altar to seal and ferment;

[0025] 4) Dry the fermented raw materials for 5-10 hours;

[0026] 5) Then add ginger juice, honey and maltodextrin, and ventilate and dry;

[0027] 6) Briquetting forming.

[0028] The walnut kernels are ground f...

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Abstract

The invention provides ginger tea paste and a preparation method of the ginger tea paste and relates to the technical field of tea processing. The ginger tea paste is characterized by being prepared from the following components in parts by weight: 30 to 40 parts of fresh gingers, 5 to 6 parts of wolfberry fruits, 5 to 8 parts of chrysanthemum slices, 2 to 5 parts of walnut kernels, 5 to 7 parts of honey, 2 to 5 parts of maltodextrin and 4 to 6 parts of alcohol. The preparation method comprises the following steps: peeling off the fresh gingers and squeezing to obtain fresh ginger juice; washing the wolfberry fruits, lilium brownii and the walnut kernels and mixing; airing the washed raw materials; adding the alcohol, sufficiently mixing and uniformly mixing; sufficiently grinding the raw materials, wherein the size of ground particles is smaller than 800 meshes; putting the particles into a jar and sealing to carry out fermentation treatment; airing the fermented raw materials for 5 hours to 10 hours; adding the fresh ginger juice, the honey and the maltodextrin, and ventilating and drying; briquetting and molding. According to the ginger tea paste and the preparation method of the ginger tea paste, a traditional formula and a traditional processing method are changed; the ginger tea paste has a high nutritional value, is convenient to absorb, has a good taste and has a lung moistening effect.

Description

technical field [0001] The invention relates to the technical field of tea processing, in particular to a ginger tea paste and a preparation method thereof. Background technique [0002] Tea paste is to separate the fibrous material in the original tea from the tea juice in a special way, and reprocess the obtained tea juice to restore it to a higher level of solid instant tea. The raw materials of existing tea paste are all tea leaves, which have more fibers and must be separated, and the beneficial substances contained in the tea itself cannot be completely taken out from the tea leaves by fermentation and pressing, which will cause waste and have a poorer taste. Single, poor functionality. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a ginger tea paste with high nutritional value, good taste and moisturizing effect on the lungs and a preparation method thereof. [0004] The technical problem to be solved ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
CPCA23F3/34
Inventor 曹芬陈家胜
Owner ANHUI MINGZHENTANG HEALTH ARTICLE
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