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Lily nerve-soothing ginger tea and preparation method thereof

A technology of lily soothing the nerves and lily, applied in the field of food processing, can solve problems such as poor sensory

Inactive Publication Date: 2016-07-27
ANHUI SHULV TEA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, most of the beverages processed from ginger are turbid beverages with poor sensory perception. The appearance is clear and translucent, the color is crystal clear, and fresh and refreshing clarified ginger juice beverages are rare.

Method used

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Embodiment Construction

[0015] A kind of lily soothing ginger tea, made from the following raw materials in parts by weight:

[0016] Ginger 100, Lily 70, Rice Vinegar 7, Cucumber 5, Lychee Meat 6, Atractylodes 1, Schisandra 2, Poria 3, Salvia 1, White Sugar 8, Salt 0.4, Pectinase amount, α-amylase amount, Chitosan amount, Appropriate amount of water.

[0017] The preparation method of described lily calming the nerves ginger tea, comprises the following steps:

[0018] (1) Wash and slice the ginger, and quickly place it in a solution containing 0.5% citric acid for later use; remove and drain the ginger slices, put them in a beater for beating, and filter to obtain ginger puree; Under the temperature condition of 90°C, gelatinize for 30 minutes; use citric acid to adjust the pH value of the gelatinized ginger puree to 4, add 0.02% amylase of ginger puree, and keep the enzyme at 60°C Decompose for 30 minutes; then use sodium hydroxide solution to adjust the pH value of the ginger slurry after enzym...

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PUM

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Abstract

The invention discloses lily nerve-soothing ginger tea. The lily nerve-soothing ginger tea is prepared from, by weight, 100-110 parts of fresh ginger, 70-80 parts of lilies, 7-8 parts of rice vinegar, 5-6 parts of cucumbers, 6-7 parts of litchi pulp, 1-2 parts of rhizoma atractylodis, 2-3 parts of the fruit of Chinese magnoliavine, 3-4 parts of poria cocos, 1-2 parts of the root of red-rooted salvia, 8-10 parts of white granulated sugar, 0.4-0.5 part of salt, a proper amount of pectinase, a proper amount of alpha-amylase, a proper amount of chitosan and a proper amount of water. The added lilies are subjected to aqueous extraction, the functions of nourishing yin and moistening the lung and easing mental anxiety are achieved, and the added rice vinegar has the effects of reducing cholesterol, removing fat and reducing pressure, soothing the nerves and relieving restlessness and helping digestion and losing weight.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a lily soothing ginger tea and a preparation method thereof. Background technique [0002] Ginger is the fresh rhizome of the perennial herb of Zingiberaceae Zingiberaceae. It has thick meat, pungent taste, slightly warm nature, and has a unique aroma and spicy taste of ginger. Ginger is rich in nutrition and contains a variety of nutrients beneficial to the human body, such as crude protein, carbohydrates, various amino acids, rich vitamins and mineral elements, and also contains gingerone, shogaol, gingerol, citral, gingerol and other biologically active substances, enjoying the reputation of "natural antibiotics". Ginger not only has the functions of removing fishy seasoning, reducing greasy and detoxifying, but also has the medicinal effects of promoting blood circulation, increasing appetite, strengthening digestion, appetizing and invigorating the stomach, sweating...

Claims

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Application Information

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IPC IPC(8): A23F3/34
CPCA23F3/34
Inventor 陈绍存
Owner ANHUI SHULV TEA
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