Compound manufacture method of ginger tea based on microorganism solid state fermentation

Abstract

The present invention relates to ginger tea, provides a compound manufacture method of ginger tea based on a microorganism solid state fermentation, and solves the defects that in the prior art the ginger tea is heavy in spicy tastes, effective ingredients cannot be fully absorbed by human body, the storage time is short and the quality is unstable. The manufacture method includes the following processing steps: (1) raw material selecting: fresh gingers are used as the raw materials, the fresh gingers are washed clean, the washed gingers are evenly and finely cut into fine fresh ginger strips at 0.5-0.8 cm, and then the fresh ginger strips are air-dried or low temperature dried to a moisture content of 40-50%; (2) microorganism solid state fermenting: the fresh gingers in the step (1) are mixed evenly with a microorganism and enzyme mixture to conduct fermentation, the use amount ratio of the fresh gingers and the microorganism and enzyme mixture is 100:(1-2), the fermentation temperature is controlled at 25-55 DEG C, and the fermentation time is 96-120 hours; and (3) the fresh gingers subjected to the fermentation treatment in the step (2) are mixed with enzyme deactivated oolong tea at a weight ratio of (100-150):100, and the mixture is prepared into the ginger tea.

Description

technical field [0001] The invention relates to ginger tea, in particular to a compound preparation method of ginger tea based on microbial solid-state fermentation. Background technique [0002] Humans have a long history of eating ginger, which is listed as top grade in "Shenlong Materia Medica", and is regarded as one of the commonly used medicinal materials in traditional Chinese medicine. Ginger is rich in nutrition. The current research has confirmed more than 200 chemical components, of which protein accounts for 1.4%, fat 0.7%, and sugar 8.5%. components such as trace elements. Tea has the functions of eliminating fatigue, accelerating blood circulation, and prolonging life. In view of the high health care and medicinal value of ginger and tea, folk ginger tea has been made in ancient times, and it is often used to treat stomach cold, indigestion and other diseases. But at present, traditional ginger tea is mostly prepared by mixing. Because the process is simple,...

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Problems solved by technology

[0003] Therefore, in view of the above content, the present invention provides a ginger tea compound production method based on microbial solid-state fermentation, which solves the defects of ginger tea in the prior art that the spicy taste is heavy, the active ingredients cannot be fully absorbed by the human body, the storage time is short, and the quality is not stable.