CN107439762A - A kind of instant ginger tea granules and preparation method thereof - Google Patents
A kind of instant ginger tea granules and preparation method thereof Download PDFInfo
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- CN107439762A CN107439762A CN201710792405.7A CN201710792405A CN107439762A CN 107439762 A CN107439762 A CN 107439762A CN 201710792405 A CN201710792405 A CN 201710792405A CN 107439762 A CN107439762 A CN 107439762A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/34—Tea substitutes, e.g. matè; Extracts or infusions thereof
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Abstract
The invention discloses a kind of instant ginger tea granules, its raw material components and its percentage by weight composition are as follows：Ginger juice 20 ~ 60%, brown sugar 20 ~ 40%, cocoa power 1 ~ 6%, cocoa butter 1 ~ 6%, fresh milk 5 ~ 30%, each component percentage by weight sum are 100%.The instant ginger tea granules of the present invention, the ginger juice obtained by the inventive method is uniform and stable, without any slag sense, the ginger juice obtained after processing avoids the influence of ginger peel, crude fibre to ginger juice, preparation to follow-up ginger tea granules is easy to be spray-dried, and finished product is non-hygroscopic, improves the steady dissolution of ginger tea granules, it is not easy to precipitate in course of dissolution, is dissolved in after water and does not lump, do not reunite.
Description
Technical field
The present invention relates to a kind of instant ginger tea granules and preparation method thereof, belong to food processing technology field.
Background technology
Ginger is a kind of industrial crops for having very much value of exploiting and utilizing, except containing the physiological activators such as zingerone, gingerol
Outside, also nutrition, seasoning, health care are integrated, from ancient times by physician containing protein, polysaccharide, vitamin and various trace elements
It is considered as the health products of integration of drinking and medicinal herbs, there is the plurality of health care functions such as dispelling cold, clearing damp, warm stomach, acceleration blood circulation.As people give birth to
The flat raising of running water, traditional ginger eating method can not meet the needs of people, and all kinds of ginger products arise at the historic moment, such as ginger
Tea, ginger splices, shredded ginger etc..
At present, the preparation method comparative maturity of ginger tea, commercially available ginger tea product category is various, as shredded ginger is added to black tea
In, shredded ginger black tea is made, also some combines ginger powder with brown sugar, and ginger tea with brown sugar electuary is made, and also has and extracts ginger oil
To be combined with brown sugar again, ginger tea is made.But above-mentioned ginger tea preparation method has the problem of certain, as shredded ginger black tea is prepared
Product, the beneficiating ingredient in shredded ginger can not be completely ingested, cause to waste by people when drinking；Brown sugar ginger powder electuary,
When in use, the problem of ginger slag influences mouthfeel be present；The method combined using ginger oil with brown sugar is, it is necessary to which backflow for a long time is steamed
Evaporate, there is the waste of electric power resource.
The content of the invention
In view of the shortcomings of the prior art, the present invention provides a kind of instant ginger tea granules and preparation method thereof.This method will be raw
Ginger is processed into ginger juice, and brown sugar, cocoa power, cocoa butter, milk are added in ginger juice, spray-dried after boiling, filtering, and prepares
Graininess ginger tea granules, then after sterilization, you can obtain target product.The ginger tea granules prepared using the method, are contained with ginger slag
Advantage low, that mouthfeel is smooth is measured, meanwhile, ginger tea granules prepared by this method are free of the other kinds of additives such as preservative, this
The outer ginger tea granules prepared using this method are easy to store and carried.
Technical scheme is as follows：
A kind of instant ginger tea granules, its raw material components and its percentage by weight composition are as follows：
Ginger juice 20 ~ 60%, brown sugar 20 ~ 40%, cocoa power 1 ~ 6%, cocoa butter 1 ~ 6%, fresh milk 5 ~ 30%, each component percentage by weight it
With for 100%.
Currently preferred, the ginger juice is fresh squeezing ginger juice.
Currently preferred, the ginger juice is prepared as follows obtaining：
（1）It is beaten after clean fresh ginger is mixed with vitamin C through double-channel beater, fresh ginger magma is made；It is described it is ascorbic plus
Enter 0.05%~0.1% that amount is fresh ginger weight；
（2）Screenings separates：By step（1）Obtained fresh ginger magma ginger slag separation, de- slag fresh ginger slurry is made；
（3）Centrifugation：De- slag fresh ginger slurry carries out 10~15min of centrifugation with 3000~4000r/min rotating speed, and the de- seed after centrifugation is fresh
Ginger slurry is divided into three layers from top to bottom, upper floating layer, intermediate layer and sinking layer；
（4）Intermediate layer liquid is drawn, is concentrated in vacuo under the conditions of 55~60 DEG C, is concentrated into Brix degree（Brix）65~70 °, it is made
Fresh ginger inspissated juice；
（5）Return and convert mixing：By concentrated medlar juice and step（3）The liquid of obtained upper floating layer and the liquid of sinking layer are according to quality
Than：（4~6）:（0.5~2）:（3~4）Carry out back converting mixing, stir, ginger juice is made.
According to currently preferred, step（1）Slubbing beater sieve diameter is 3mm, and two beater sieve diameters are
0.6mm。
According to currently preferred, step（4）The vacuum of vacuum concentration is -0.1MPa.
According to currently preferred, the screenings is separated into 2~5min of centrifugation under the conditions of 3000~5000rpm
Carry out screenings separation.
Currently preferred, the brown sugar, cocoa power, cocoa butter are commercially available brown sugar.
Currently preferred, the fresh milk is fresh milk.
A kind of instant ginger tea granules, its raw material components and its percentage by weight composition are as follows：
Ginger juice 25 ~ 55%, brown sugar 25 ~ 39%, cocoa power 1.5 ~ 5.5%, cocoa butter 1.5 ~ 5.5%, fresh milk 6 ~ 25%, each component weight
Percentage sum is 100%.
According to the present invention, a kind of preparation method of instant ginger tea granules, including step are as follows：
1）Batch mixing：Brown sugar, cocoa power, cocoa butter and fresh milk are added separately in ginger juice, obtain mixture；
2）Boil：By step 1）Mixture be placed in temperature as 60 ~ 100 DEG C, stir speed (S.S.) is 50 ~ 120 turns/min, is stirred
1 ~ 10h is boiled, mixture must be boiled；
3）Filtering：Mixture will be boiled and depressurize suction filtration while hot, suction filtration pressure is 0.06 ~ 0.09MPa, and it is 1 ~ 6 time to filter number, so
After sterilizing 5-6min at 80 DEG C of temperature, mixture after must filtering,
4）Mixture carries out high-pressure homogeneous processing after filtering, and the pressure is 20~32Mpa, and uniform homogeneous blend is made；
5）Uniform homogeneous blend is spray-dried, and water content is made in below 7wt% powder product, produces instant ginger tea granules.
According to currently preferred, spray drying condition is：Atomisation pressure 0.8-0.9Mpa, 180-190 DEG C of EAT,
75-85 DEG C of temperature of outgoing air.
Raw materials used and equipment of the invention is prior art.
Advantages of the present invention is as follows：
1st, instant ginger tea granules of the invention, the ginger juice obtained by the inventive method is uniform and stable, without any slag sense, processing
The ginger juice obtained afterwards avoids the influence of ginger peel, crude fibre to ginger juice, and the preparation to follow-up ginger tea granules is easy to be spray-dried, into
Product are non-hygroscopic, improve the steady dissolution of ginger tea granules, are not easy to precipitate in course of dissolution, do not tied after being dissolved in water
Block, do not reunite.
2nd, the ginger tea granules obtained by the method for the invention, color and luster are faint yellow, and instant capacity is good, the electuary after dissolving
State is homogeneous, and product dissolution time is less than 27 seconds, easy to use without any bad smell, in good taste.
3rd, the obtained ginger tea ginger slag content of ginger juice using the present invention is low, mouthfeel is smooth, without other types such as preservatives
Additive, greatly remain the nutritional ingredient of fresh ginger.
4th, ginger tea of the invention is easy to store and carried.
Dissolving measure：
In order to verify the instant effect of the instant ginger tea granules obtained by the inventive method, by instant ginger tea made from the inventive method
Electuary carries out solute effect contrast test, and the instant ginger tea granules that 13.6g the inventive method is produced carry out solubility experiment, molten
In 100ml, 50-55 DEG C of temperature hot water in observe, while product to be poured into rapidly to beaker respectively start stopwatch start to clock,
After instant ginger tea granules reach bottom, it is gently agitated for, is all dissolved to it, the time used in whole process, for speed using glass bar
Molten ginger tea granules dissolution time.Through test, it is found that the instant ginger tea granules solute effect of the present invention is good, dissolving is rapid, molten
Solution state after solution is homogeneous, and product dissolution time is less than 27 seconds, does not lump, does not reunite, without any bad smell.
Embodiment
Below by specific embodiment, the present invention will be further described, but not limited to this.
Raw material brown sugar, cocoa power, the cocoa butter used in embodiment is marketable material, and ginger juice is the fresh squeezing ginger of our company
Juice, milk are market milk.
Mixing equipment in embodiment, equipment, filter plant are boiled, be our company's self-control；Spray drying tower is purchased from normal
State city Jia Shan drying equipments Co., Ltd, model LPG-5；Microwave sterilization machine, purchased from Jinan Zhen Nuo Machinery Co., Ltd.s, model
For LT-20KW.
Embodiment 1
A kind of instant ginger tea granules, its raw material components and its percentage by weight composition are as follows：
Ginger juice 55%, brown sugar 25%, cocoa power 3%, cocoa butter 3% and milk 14%, ginger juice are fresh squeezing ginger juice, and milk is fresh milk.
Ginger juice is prepared as follows obtaining：
（1）It is beaten after clean fresh ginger is mixed with vitamin C through double-channel beater, slubbing beater sieve diameter is 3mm, two
Beater sieve diameter is 0.6mm, and fresh ginger magma is made；The ascorbic addition is the 0.05% of fresh ginger weight；
（2）Screenings separates：By step（1）Obtained fresh ginger magma centrifuges 3min under the conditions of 4000rpm and carries out screenings point
From obtained de- slag fresh ginger slurry；
（3）Centrifugation：De- slag fresh ginger slurry carries out centrifugation 12min with 4000r/min rotating speed, the de- seed fresh ginger slurry after centrifugation from upper and
Under be divided into three layers, upper floating layer, intermediate layer and sinking layer；
（4）Intermediate layer liquid is drawn, is concentrated in vacuo under the conditions of 58 DEG C, is concentrated into Brix degree（Brix）65~70 °, fresh ginger is made
Inspissated juice；
（5）Return and convert mixing：By concentrated medlar juice and step（3）The liquid of obtained upper floating layer and the liquid of sinking layer are according to quality
Than：6:2:3 carry out back converting mixing, stir, and ginger juice is made.
Embodiment 2
A kind of instant ginger tea granules, its raw material components and its percentage by weight composition are as follows：
Ginger juice 50%, brown sugar 28%, cocoa power 2%, cocoa butter 4% and milk 16%, ginger juice are fresh squeezing ginger juice, and milk is fresh milk.
Ginger juice is prepared as follows obtaining：
（1）It is beaten after clean fresh ginger is mixed with vitamin C through double-channel beater, slubbing beater sieve diameter is 3mm, two
Beater sieve diameter is 0.6mm, and fresh ginger magma is made；Ascorbic addition is the 0.08% of fresh ginger weight；
（2）Screenings separates：By step（1）Obtained fresh ginger magma centrifuges 3min under the conditions of 4500rpm and carries out screenings point
From obtained de- slag fresh ginger slurry；
（3）Centrifugation：De- slag fresh ginger slurry carries out centrifugation 15min with 3800r/min rotating speed, the de- seed fresh ginger slurry after centrifugation from upper and
Under be divided into three layers, upper floating layer, intermediate layer and sinking layer；
（4）Intermediate layer liquid is drawn, is concentrated in vacuo under the conditions of 58 DEG C, is concentrated into Brix degree（Brix）65~70 °, fresh ginger is made
Inspissated juice；
（5）Return and convert mixing：By concentrated medlar juice and step（3）The liquid of obtained upper floating layer and the liquid of sinking layer are according to quality
Than：1:1:1 carries out back converting mixing, stirs, and ginger juice is made.
Embodiment 3
The preparation method of instant ginger tea granules described in embodiment 1 or embodiment 2, including step are as follows：
1）Batch mixing：Brown sugar, cocoa power, cocoa butter and fresh milk are added separately in ginger juice, obtain mixture；
2）Boil：By step 1）Mixture be placed in temperature as 80 DEG C, stir speed (S.S.) is 80 turns/min, is stirred and boils 2h,
Mixture must be boiled；
3）Filtering：Mixture will be boiled and depressurize suction filtration while hot, suction filtration pressure is 0.08MPa, and it is 2 times to filter number, then in temperature
Microwave disinfection 5-6min at 80 DEG C of degree, mixture after must filtering,
4）Mixture carries out high-pressure homogeneous processing after filtering, and the pressure is 30Mpa, and uniform homogeneous blend is made；
5）Uniform homogeneous blend is spray-dried, and water content is made in below 7wt% powder product, produces instant ginger tea granules, sprays
Pressure 0.8-0.9Mpa, 180-190 DEG C of EAT, 75-85 DEG C of temperature of outgoing air.
Claims (8)
1. a kind of instant ginger tea granules, its raw material components and its percentage by weight composition are as follows：
Ginger juice 20 ~ 60%, brown sugar 20 ~ 40%, cocoa power 1 ~ 6%, cocoa butter 1 ~ 6%, fresh milk 5 ~ 30%, each component percentage by weight it
With for 100%.
2. instant ginger tea granules according to claim 1, it is characterised in that the ginger juice is prepared as follows
Arrive：
（1）It is beaten after clean fresh ginger is mixed with vitamin C through double-channel beater, fresh ginger magma is made；It is described it is ascorbic plus
Enter 0.05%~0.1% that amount is fresh ginger weight；
（2）Screenings separates：By step（1）Obtained fresh ginger magma ginger slag separation, de- slag fresh ginger slurry is made；
（3）Centrifugation：De- slag fresh ginger slurry carries out 10~15min of centrifugation with 3000~4000r/min rotating speed, and the de- seed after centrifugation is fresh
Ginger slurry is divided into three layers from top to bottom, upper floating layer, intermediate layer and sinking layer；
（4）Intermediate layer liquid is drawn, is concentrated in vacuo under the conditions of 55~60 DEG C, is concentrated into Brix degree（Brix）65~70 °, it is made
Fresh ginger inspissated juice；
（5）Return and convert mixing：By concentrated medlar juice and step（3）The liquid of obtained upper floating layer and the liquid of sinking layer are according to quality
Than：（4~6）:（0.5~2）:（3~4）Carry out back converting mixing, stir, ginger juice is made.
3. instant ginger tea granules according to claim 2, it is characterised in that step（1）Slubbing beater sieve diameter is
3mm, two beater sieve diameters are 0.6mm.
4. instant ginger tea granules according to claim 2, it is characterised in that step（2）The screenings is separated into 3000
2~5min is centrifuged under the conditions of~5000rpm and carries out screenings separation, step（4）The vacuum of vacuum concentration is -0.1MPa.
5. instant ginger tea granules according to claim 1, it is characterised in that the fresh milk is fresh milk.
6. instant ginger tea granules according to claim 1, it is characterised in that ginger juice 25 ~ 55%, brown sugar 25 ~ 39%, cocoa power
1.5 ~ 5.5%, cocoa butter 1.5 ~ 5.5%, fresh milk 6 ~ 25%, each component percentage by weight sum are 100%.
7. a kind of preparation method of instant ginger tea granules, including step are as follows：
1）Batch mixing：Brown sugar, cocoa power, cocoa butter and fresh milk are added separately in ginger juice, obtain mixture；
2）Boil：By step 1）Mixture be placed in temperature as 60 ~ 100 DEG C, stir speed (S.S.) is 50 ~ 120 turns/min, is stirred
1 ~ 10h is boiled, mixture must be boiled；
3）Filtering：Mixture will be boiled and depressurize suction filtration while hot, suction filtration pressure is 0.06 ~ 0.09MPa, and it is 1 ~ 6 time to filter number, so
After sterilizing 5-6min at 80 DEG C of temperature, mixture after must filtering,
4）Mixture carries out high-pressure homogeneous processing after filtering, and the pressure is 20~32Mpa, and uniform homogeneous blend is made；
5）Uniform homogeneous blend is spray-dried, and water content is made in below 7wt% powder product, produces instant ginger tea granules.
8. the preparation method of instant ginger tea granules according to claim 7, it is characterised in that spray drying condition is：Spray
Mist pressure 0.8-0.9Mpa, 180-190 DEG C of EAT, 75-85 DEG C of temperature of outgoing air.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109874879A (en) * | 2019-03-28 | 2019-06-14 | 江西省蚕桑茶叶研究所(江西省经济作物研究所) | A kind of portable cocoa green tea |
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| US20140234488A1 (en) * | 2013-02-15 | 2014-08-21 | Alice Chang | Beverage system, including bubble beverage, instant beverage, beverage with dissolved gas, and beverage with ingredient |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109874879A (en) * | 2019-03-28 | 2019-06-14 | 江西省蚕桑茶叶研究所(江西省经济作物研究所) | A kind of portable cocoa green tea |
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