CN104814207A - Anti-aging fresh ginger tea cream and preparation method thereof - Google Patents

Abstract

The invention relates to anti-aging fresh ginger tea cream and a preparation method thereof. The anti-aging fresh ginger tea cream is characterized by being prepared from the following raw materials in parts by weight: 50-55 parts of fresh gingers, 12-14 parts of fresh ginger leaves, 9-10 parts of wine, 8-9 parts of bitter gourds, 2-3 parts of olive oil, 4-5 parts of black sesame, 10-11 parts of black soya beans, 10-12 parts of malts, 10-11 parts of grape seeds, 1-1.2 parts of astragalus mongholicus, 0.9-1 part of prepared rhizome of rehmannia, 1.1-1.2 parts of cistanche, 0.8-0.9 part of polygonum multiflorum, 0.7-0.8 part of limonium sinense, 0.5-0.8 part of passiflora wilsonii hemsl, 20-21 parts of soil, 0.1-0.12 part of lactic acid bacteria, 14-15 parts of vinegar, and 5-7 parts of nutrition additives. The tea cream uses the fresh gingers and the fresh ginger leaves as the main raw materials. The fresh gingers have structures of gingerol and diarylheptanoids compounds, both of which have very strong oxidation resistance and free radical scavenging function. The fresh gingers are wrapped by the soil mixed with traditional Chinese medicines such as cistanche and the like, and are simmered and roasted, so that the effective components of multiple Chinese herbal medicines permeate into the fresh gingers, and are matched with the black sesame, grape seed and the like, and therefore the anti-aging fresh ginger tea cream can play an anti-aging role.

Description

A kind of anti-ageing ginger tea cream and preparation method thereof

Technical field

The present invention relates to a kind of drink, particularly relate to a kind of anti-ageing ginger tea cream and preparation method thereof.

Background technology

In recent years, along with the development of society, inferior health problem becomes increasingly conspicuous, the health of various problem serious threat people.Thus market there are various health products, but its most function singleness, nutritional labeling is single, balancedly cannot ensure nutrition intake, and expensive, is not suitable for long-term taking.Therefore, how to reach by diet the attention that health care effect causes people day by day, and functional beverage receives much attention in recent years, along with consumer pursues health, the improving constantly of natural consciousness, domestic drinking markets is also changing to the demand of kind, and it has been imperative for researching and developing various functional beverage.

Summary of the invention

The object of this invention is to provide a kind of anti-ageing ginger tea cream and preparation method thereof, the present invention has aromatic flavour, nutritious feature.

The technical solution adopted in the present invention is:

A kind of anti-ageing ginger tea cream, is characterized in that being made up of the raw material of following weight portion:

Ginger 50-55, ginger leaf 12-14, grape wine 9-10, balsam pear 8-9, olive oil 2-3, Semen sesami nigrum 4-5, black soya bean 10-11, Fructus Hordei Germinatus 10-12, grape pip 10-11, Radix Astragali 1-1.2, cultivated land 0.9-1, saline cistanche 1.1-1.2, fleece-flower root 0.8-0.9, naringi crenulata 0.7-0.8, wilson passionflower herb 0.5-0.8, earth 20-21, lactic acid bacteria 0.1-0.12, vinegar 14-15, nourishing additive agent 5-7;

Described nourishing additive agent is made up of the raw material of following weight portion: rye meal 30-32, roe 5-6, yeast 0.3-0.4, thick bamboo tube are appropriate, shrimp med 5-6;

Preparation method is: by as many again for roe water mill slurry, then mix with rye meal, yeast, add water and knead, obtain dough; In thick bamboo tube, put into the dough of thick bamboo tube volume 1/3, after 30-32 DEG C of bottom fermentation 90-100 minute, dough is taken out, in steamer, cook rear taking-up, pulverize after drying, then mix with leftover materials, to obtain final product.

The preparation method of described anti-ageing ginger tea cream, is characterized in that comprising the following steps:

(1) Radix Astragali, cultivated land, saline cistanche, the fleece-flower root, naringi crenulata, wilson passionflower herb are pulverized, mix with earth, obtain medicine mud;

(2) cut into slices by ginger, bottom does not cut off, and evenly sprays grape wine, dry between each gap, is then closed in ginger gap, evenly wraps medicine mud, is placed in the roasting taking-up after 30-35 minute of fire stewing, peels off medicine mud, gained material is cleaned, dries rear pulverizing;

(3) by balsam pear peeling making beating, filter cleaner, gained filtrate accesses lactic acid bacteria at 35-37 DEG C, and fermentation 2-3 hour, then merges with vinegar, obtain balsam pear vinegar; Entered by black soya bean after boiled water pot big fire boils 20-25 minute to pull out, drain, in balsam pear vinegar, sealing is soaked after 24-25 hour and is pulled out, pulverize after drying;

(4) ginger leaf is added 6-7 water slow fire boiling 40-50 minute doubly, filter cleaner, collect filtrate;

(5) olive oil, Semen sesami nigrum, Fructus Hordei Germinatus, grape pip are entered frying pan, fragrant rear discharging fried by little fire, and the water grinding adding 3-4 is homogeneous, and filter cleaner, gained material mixes with step (2), (3), (4) gained material and leftover materials, and cream endured by little fire, to obtain final product.

Naringi crenulata in the present invention is the root of Plumbaginaceae plant naringi crenulata, and wilson passionflower herb is the herb of Passifloraceae plant sickleleaf passionflower.

Beneficial effect of the present invention is:

Tea cream of the present invention adopts ginger and ginger leaf as primary raw material, wherein contain the structure of gingerol and diarylheptanoids in ginger, all there is very strong anti-oxidant and effect of scavenging radical, it simmers roasting via the earth parcel being mixed with the Chinese medicines such as saline cistanche simultaneously, multiple medium-height grass the effective elements of the medicine infiltrates wherein, to arrange in pairs or groups again Semen sesami nigrum, grape pip etc., antidotal effect can be played.

Detailed description of the invention

A kind of anti-ageing ginger tea cream, is characterized in that being made up of the raw material of following weight portion (kilogram):

Ginger 50, ginger leaf 12, grape wine 9, balsam pear 8, olive oil 2, Semen sesami nigrum 4, black soya bean 10, Fructus Hordei Germinatus 10, grape pip 10, the Radix Astragali 1, cultivated land 0.9, saline cistanche 1.1, the fleece-flower root 0.8, naringi crenulata 0.7, wilson passionflower herb 0.5, earth 20, lactic acid bacteria 0.1, vinegar 14, nourishing additive agent 5;

Described nourishing additive agent is made up of the raw material of following weight portion (kilogram): rye meal 30, roe 5, yeast 0.3, thick bamboo tube are appropriate, shrimp med 5;

Preparation method is: by as many again for roe water mill slurry, then mix with rye meal, yeast, add water and knead, obtain dough; In thick bamboo tube, put into the dough of thick bamboo tube volume 1/3, after 30-32 DEG C of bottom fermentation 90-100 minute, dough is taken out, in steamer, cook rear taking-up, pulverize after drying, then mix with leftover materials, to obtain final product.

The preparation method of described anti-ageing ginger tea cream, comprises the following steps:

(1) Radix Astragali, cultivated land, saline cistanche, the fleece-flower root, naringi crenulata, wilson passionflower herb are pulverized, mix with earth, obtain medicine mud;

(2) cut into slices by ginger, bottom does not cut off, and evenly sprays grape wine, dry between each gap, is then closed in ginger gap, evenly wraps medicine mud, is placed in the roasting taking-up after 30-35 minute of fire stewing, peels off medicine mud, gained material is cleaned, dries rear pulverizing;

(3) by balsam pear peeling making beating, filter cleaner, gained filtrate accesses lactic acid bacteria at 35-37 DEG C, and fermentation 2-3 hour, then merges with vinegar, obtain balsam pear vinegar; Entered by black soya bean after boiled water pot big fire boils 20-25 minute to pull out, drain, in balsam pear vinegar, sealing is soaked after 24-25 hour and is pulled out, pulverize after drying;

(4) ginger leaf is added 6-7 water slow fire boiling 40-50 minute doubly, filter cleaner, collect filtrate;

(5) olive oil, Semen sesami nigrum, Fructus Hordei Germinatus, grape pip are entered frying pan, fragrant rear discharging fried by little fire, and the water grinding adding 3-4 is homogeneous, and filter cleaner, gained material mixes with step (2), (3), (4) gained material and leftover materials, and cream endured by little fire, to obtain final product.

Claims (2)

1. an anti-ageing ginger tea cream, is characterized in that being made up of the raw material of following weight portion:

Ginger 50-55, ginger leaf 12-14, grape wine 9-10, balsam pear 8-9, olive oil 2-3, Semen sesami nigrum 4-5, black soya bean 10-11, Fructus Hordei Germinatus 10-12, grape pip 10-11, Radix Astragali 1-1.2, cultivated land 0.9-1, saline cistanche 1.1-1.2, fleece-flower root 0.8-0.9, naringi crenulata 0.7-0.8, wilson passionflower herb 0.5-0.8, earth 20-21, lactic acid bacteria 0.1-0.12, vinegar 14-15, nourishing additive agent 5-7;

Described nourishing additive agent is made up of the raw material of following weight portion: rye meal 30-32, roe 5-6, yeast 0.3-0.4, thick bamboo tube are appropriate, shrimp med 5-6;

Preparation method is: by as many again for roe water mill slurry, then mix with rye meal, yeast, add water and knead, obtain dough; In thick bamboo tube, put into the dough of thick bamboo tube volume 1/3, after 30-32 DEG C of bottom fermentation 90-100 minute, dough is taken out, in steamer, cook rear taking-up, pulverize after drying, then mix with leftover materials, to obtain final product.

2. the preparation method of anti-ageing ginger tea cream according to claim 1, is characterized in that comprising the following steps:

(1) Radix Astragali, cultivated land, saline cistanche, the fleece-flower root, naringi crenulata, wilson passionflower herb are pulverized, mix with earth, obtain medicine mud;

(2) cut into slices by ginger, bottom does not cut off, and evenly sprays grape wine, dry between each gap, is then closed in ginger gap, evenly wraps medicine mud, is placed in the roasting taking-up after 30-35 minute of fire stewing, peels off medicine mud, gained material is cleaned, dries rear pulverizing;

(3) by balsam pear peeling making beating, filter cleaner, gained filtrate accesses lactic acid bacteria at 35-37 DEG C, and fermentation 2-3 hour, then merges with vinegar, obtain balsam pear vinegar; Entered by black soya bean after boiled water pot big fire boils 20-25 minute to pull out, drain, in balsam pear vinegar, sealing is soaked after 24-25 hour and is pulled out, pulverize after drying;

(4) ginger leaf is added 6-7 water slow fire boiling 40-50 minute doubly, filter cleaner, collect filtrate;

(5) olive oil, Semen sesami nigrum, Fructus Hordei Germinatus, grape pip are entered frying pan, fragrant rear discharging fried by little fire, and the water grinding adding 3-4 is homogeneous, and filter cleaner, gained material mixes with step (2), (3), (4) gained material and leftover materials, and cream endured by little fire, to obtain final product.