CN111387318A - Preparation method of bagged ginger tea - Google Patents
Preparation method of bagged ginger tea Download PDFInfo
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- CN111387318A CN111387318A CN201910915142.3A CN201910915142A CN111387318A CN 111387318 A CN111387318 A CN 111387318A CN 201910915142 A CN201910915142 A CN 201910915142A CN 111387318 A CN111387318 A CN 111387318A
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- ginger
- tea
- powder
- bagged
- ginger tea
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- 235000006886 Zingiber officinale Nutrition 0.000 title claims abstract description 178
- 235000008397 ginger Nutrition 0.000 title claims abstract description 178
- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- 244000269722 Thea sinensis Species 0.000 title abstract description 79
- 244000273928 Zingiber officinale Species 0.000 title 1
- 241000234314 Zingiber Species 0.000 claims abstract description 177
- 238000004880 explosion Methods 0.000 claims abstract description 28
- 238000001035 drying Methods 0.000 claims abstract description 23
- 239000000463 material Substances 0.000 claims abstract description 22
- 238000004806 packaging method and process Methods 0.000 claims abstract description 13
- 238000002156 mixing Methods 0.000 claims abstract description 11
- 238000000227 grinding Methods 0.000 claims abstract description 10
- 239000000843 powder Substances 0.000 claims description 80
- 238000000034 method Methods 0.000 claims description 27
- 230000008569 process Effects 0.000 claims description 18
- 235000000346 sugar Nutrition 0.000 claims description 12
- 235000013305 food Nutrition 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 238000007873 sieving Methods 0.000 claims description 9
- 238000011049 filling Methods 0.000 claims description 8
- 235000021552 granulated sugar Nutrition 0.000 claims description 7
- 241001122767 Theaceae Species 0.000 claims 11
- 238000004090 dissolution Methods 0.000 abstract description 8
- 235000019658 bitter taste Nutrition 0.000 abstract description 5
- 239000000126 substance Substances 0.000 abstract description 4
- 239000003205 fragrance Substances 0.000 abstract description 2
- 235000014347 soups Nutrition 0.000 abstract description 2
- 238000005516 engineering process Methods 0.000 abstract 2
- 235000019617 piquancy Nutrition 0.000 abstract 1
- 235000013616 tea Nutrition 0.000 description 65
- 230000000052 comparative effect Effects 0.000 description 8
- 238000007789 sealing Methods 0.000 description 8
- 230000036541 health Effects 0.000 description 5
- 238000011156 evaluation Methods 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 235000006468 Thea sinensis Nutrition 0.000 description 3
- 235000020279 black tea Nutrition 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 235000009569 green tea Nutrition 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 235000019640 taste Nutrition 0.000 description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 235000019633 pungent taste Nutrition 0.000 description 2
- 208000017667 Chronic Disease Diseases 0.000 description 1
- OQWKEEOHDMUXEO-BQYQJAHWSA-N [6]-Shogaol Chemical class CCCCC\C=C\C(=O)CCC1=CC=C(O)C(OC)=C1 OQWKEEOHDMUXEO-BQYQJAHWSA-N 0.000 description 1
- 239000002671 adjuvant Substances 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- NLDDIKRKFXEWBK-AWEZNQCLSA-N gingerol Chemical compound CCCCC[C@H](O)CC(=O)CCC1=CC=C(O)C(OC)=C1 NLDDIKRKFXEWBK-AWEZNQCLSA-N 0.000 description 1
- JZLXEKNVCWMYHI-UHFFFAOYSA-N gingerol Natural products CCCCC(O)CC(=O)CCC1=CC=C(O)C(OC)=C1 JZLXEKNVCWMYHI-UHFFFAOYSA-N 0.000 description 1
- 235000002780 gingerol Nutrition 0.000 description 1
- 235000019604 hot taste sensations Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 231100000957 no side effect Toxicity 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
- OJYLAHXKWMRDGS-UHFFFAOYSA-N zingerone Chemical compound COC1=CC(CCC(C)=O)=CC=C1O OJYLAHXKWMRDGS-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- 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
-
- 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
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/14—Tea preparations, e.g. using additives
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Tea And Coffee (AREA)
Abstract
The invention discloses a preparation method of bagged ginger tea. The bagged ginger tea is prepared by drying and crushing ginger, steam explosion, drying, microwave aroma generation, superfine grinding, mixing with auxiliary materials and packaging. The invention combines the steam explosion technology and the microwave aroma generation technology, improves the dissolution rate of effective substances of the ginger, improves the ginger piquancy and aroma of the ginger tea, and greatly reduces the bitter taste of the ginger tea. The bagged ginger tea prepared by the technical scheme of the invention has the advantages of short brewing time, high dissolution rate of the ginger tea, clear ginger tea soup, fine and smooth mouthfeel, no obvious bitter taste and spicy fragrance of natural ginger.
Description
Technical Field
The invention relates to the technical field of ginger tea preparation, in particular to a preparation method of bagged ginger tea.
Background
The ginger contains various substances with nutrition and health care effects, such as gingerol, zingiberone, shogaol compounds and various amino acids, and integrates nutrition, seasoning and health care. The ginger tea is prepared from ginger as a main raw material, and is suitable for eating in spring, summer, autumn and winter due to special functions, cold can be removed in winter, heat toxin can be removed in summer, the health care effect of the ginger is recommended to the utmost on medical books and health care books from ancient times to the present, a lot of people can take the ginger for health preservation so as to condition a plurality of chronic diseases of the body caused by cold and moisture, the effects of dispelling cold and eliminating dampness of the ginger are very good, and no side effect exists, so that the ginger tea is deeply popular with people. Because the operation of boiling water with ginger to prepare ginger tea is inconvenient, various ginger tea products which are directly brewed and drunk appear in the market.
The ginger tea in the market is usually prepared by directly drying and crushing ginger into ginger tea or prepared by preparing ginger into ginger juice and then drying into ginger powder. For example, in the chinese patent with the application number of cn201810727956.x, the brown sugar ginger tea is prepared by drying and crushing ginger and mixing with other ingredients; chinese patents CN201410457326.7 and CN201811568334.3 disclose two different methods for producing ginger tea, respectively, both of which are methods for making ginger into ginger juice and then drying into ginger powder. The ginger tea prepared by the method has low dissolution rate of effective components, poor solubility, or poor taste and flavor.
Disclosure of Invention
The invention aims to solve the technical problems of low dissolution rate of effective components of ginger tea, poor taste, poor flavor and the like in the prior art, and provides the ginger tea which is high in dissolution rate of the effective components, fine and smooth in taste, rich in flavor and has the spicy flavor of natural ginger.
The technical method for solving the technical problem comprises the following steps: a preparation method of bagged ginger tea comprises the following steps:
1) drying the ginger and then crushing the dried ginger into ginger powder of 20-40 meshes;
2) performing steam explosion on the ginger powder;
3) drying the ginger powder subjected to steam explosion until the water content is 10-15%;
4) performing microwave aroma generation treatment on the ginger powder obtained in the step 3), wherein the microwave aroma generation treatment process comprises the following steps:
treating for 3-5 minutes by using microwaves with power of 500-900W;
5) carrying out ultrafine grinding on the ginger powder subjected to microwave aroma generation treatment, and sieving by a sieve of 100-120 meshes;
6) mixing the ginger powder obtained in the step 5) with auxiliary materials to obtain ginger tea powder;
7) and packaging the ginger tea powder to obtain the bagged ginger tea.
Preferably, the mass ratio of the ginger powder to the auxiliary materials in the step 6) is 1: (5-10); the auxiliary materials comprise one or more of the following materials: brown sugar and white granulated sugar; the adjuvants also include black tea powder and green tea powder.
Preferably, the microwave aroma-generating treatment process in the step 5) comprises the following steps: the treatment was carried out with microwaves at a power of 700W for 4 minutes.
Preferably, the packaging in the step 7) is to pack the ginger tea powder into a food filter bag and then package the food filter bag by using a sealing bag.
A bagged ginger tea can be prepared by the method of any one of the above.
The invention has the beneficial effects that: the steam explosion process is combined with the microwave aroma generation process, so that the dissolution rate of effective substances of the ginger can be improved, the ginger hot taste and aroma of the ginger tea are improved, and meanwhile, the bitter taste of the ginger tea is greatly reduced. The bagged ginger tea prepared by the technical scheme of the invention has the advantages of short brewing time, high dissolution rate of the ginger tea, clear ginger tea soup, fine and smooth mouthfeel, no obvious bitter taste and spicy fragrance of natural ginger.
Detailed Description
The present invention is further illustrated by the following specific examples.
Example 1
The preparation method of the bagged ginger tea comprises the following steps:
1) drying the ginger and crushing the dried ginger into 20 meshes of ginger powder;
2) performing steam explosion on the ginger powder, wherein the pressure of the steam explosion is 2Mpa, and the pressure maintaining time is 90 s;
3) drying the ginger powder subjected to steam explosion until the water content is 15%;
4) performing microwave aroma generation treatment on the ginger powder obtained in the step 3), wherein the microwave aroma generation treatment process comprises the following steps: treating with microwave with power of 600W for 3.5 min;
5) ultrafine grinding the ginger powder subjected to microwave aroma generation treatment, and sieving with a 100-mesh sieve;
6) mixing the ginger powder obtained in the step 5) with auxiliary materials according to a mass ratio of 1:10 to obtain ginger tea powder, wherein the auxiliary materials are brown sugar;
7) and filling the ginger tea powder into a food filter bag, and packaging by using a sealing bag to obtain the bagged ginger tea.
Example 2
The preparation method of the bagged ginger tea comprises the following steps:
1) drying the ginger and crushing the dried ginger into 20 meshes of ginger powder;
2) performing steam explosion on the ginger powder, wherein the pressure of the steam explosion is 1.9Mpa, and the pressure maintaining time is 85 s;
3) drying the ginger powder subjected to steam explosion until the water content is 13%;
4) the ginger powder obtained in the step 3) is subjected to microwave aroma-producing treatment, and the microwave aroma-producing treatment process comprises the following steps: treating with microwave with power of 700W for 4 min;
5) ultrafine grinding the ginger powder subjected to microwave aroma generation treatment, and sieving with a 110-mesh sieve;
6) mixing the ginger powder obtained in the step 5) with auxiliary materials according to a mass ratio of 1:6 to obtain ginger tea powder, wherein the auxiliary materials are brown sugar and white granulated sugar, and the mass ratio of the brown sugar to the white granulated sugar is 3: 1;
7) and filling the ginger tea powder into a food filter bag, and packaging by using a sealing bag to obtain the bagged ginger tea.
Example 3
The preparation method of the bagged ginger tea comprises the following steps:
1) drying the ginger and crushing the dried ginger into 30-mesh ginger powder;
2) performing steam explosion on the ginger powder, wherein the pressure of the steam explosion is 2.1Mpa, and the pressure maintaining time is 80 s;
3) drying the ginger powder subjected to steam explosion until the water content is 13%;
4) performing microwave aroma generation treatment on the ginger powder obtained in the step 3), wherein the microwave aroma generation treatment process comprises the following steps: treating with microwave with power of 900W for 3 min;
5) ultrafine grinding the ginger powder subjected to microwave aroma generation treatment, and sieving with a 120-mesh sieve;
6) mixing the ginger powder obtained in the step 5) with auxiliary materials in a mass ratio of 1:5 to obtain ginger tea powder, wherein the auxiliary materials are white granulated sugar;
7) and filling the ginger tea powder into a food filter bag, and packaging by using a sealing bag to obtain the bagged ginger tea.
Example 4
The preparation method of the bagged ginger tea comprises the following steps:
1) drying the ginger and crushing the dried ginger into 20 meshes of ginger powder;
2) performing steam explosion on the ginger powder, wherein the pressure of the steam explosion is 1.7Mpa, and the pressure maintaining time is 85 s;
3) drying the ginger powder subjected to steam explosion until the water content is 15%;
4) performing microwave aroma generation treatment on the ginger powder obtained in the step 3), wherein the microwave aroma generation treatment process comprises the following steps: treating with microwave with power of 500W for 5 min;
5) ultrafine grinding the ginger powder subjected to microwave aroma generation treatment, and sieving with a 100-mesh sieve;
6) mixing the ginger powder obtained in the step 5) with auxiliary materials according to a mass ratio of 1:8 to obtain ginger tea powder, wherein the auxiliary materials are brown sugar, white granulated sugar and black tea powder, and the mass ratio of the brown sugar, the white granulated sugar and the black tea powder is 4:1: 1;
7) and filling the ginger tea powder into a food filter bag, and packaging by using a sealing bag to obtain the bagged ginger tea.
Example 5
The preparation method of the bagged ginger tea comprises the following steps:
1) drying the ginger and crushing the dried ginger into 40-mesh ginger powder;
2) performing steam explosion on the ginger powder, wherein the pressure of the steam explosion is 1.8Mpa, and the time of maintaining the pressure is 83 s;
3) drying the ginger powder subjected to steam explosion until the water content is 10%;
4) performing microwave aroma generation treatment on the ginger powder obtained in the step 3), wherein the microwave aroma generation treatment process comprises the following steps: treating with microwave with power of 800W for 4 min;
5) ultrafine grinding the ginger powder subjected to microwave aroma generation treatment, and sieving with a 100-mesh sieve;
6) mixing the ginger powder obtained in the step 5) with auxiliary materials according to a mass ratio of 1:7 to obtain ginger tea powder, wherein the auxiliary materials are brown sugar and green tea powder, and the mass ratio of the brown sugar to the green tea powder is 3: 0.5;
7) and filling the ginger tea powder into a food filter bag, and packaging by using a sealing bag to obtain the bagged ginger tea.
Comparative example 1
The preparation method of the bagged ginger tea comprises the following steps:
1) drying the ginger and crushing the dried ginger into 20 meshes of ginger powder;
2) ultrafine grinding ginger powder, and sieving with a 100-mesh sieve;
3) mixing the ginger powder obtained in the step 2) with an auxiliary material in a mass ratio of 1:10 to obtain ginger tea powder, wherein the auxiliary material is brown sugar;
4) and filling the ginger tea powder into a food filter bag, and packaging by using a sealing bag to obtain the bagged ginger tea.
Comparative example 2
The preparation method of the bagged ginger tea comprises the following steps:
1) drying the ginger and crushing the dried ginger into 20 meshes of ginger powder;
2) performing steam explosion on the ginger powder, wherein the pressure of the steam explosion is 2Mpa, and the pressure maintaining time is 90 s;
3) drying the ginger powder subjected to steam explosion until the water content is 15%;
4) ultrafine grinding the ginger powder obtained in the step 3), and sieving with a 100-mesh sieve;
5) mixing the ginger powder obtained in the step 4) with auxiliary materials according to a mass ratio of 1:10 to obtain ginger tea powder, wherein the auxiliary materials are brown sugar;
6) and filling the ginger tea powder into a food filter bag, and packaging by using a sealing bag to obtain the bagged ginger tea.
Sensory evaluation
Compared with the process of example 1, the preparation process of the ginger tea bag of the comparative example 1 has the advantages that the steam explosion process and the microwave aroma generation treatment are omitted, and other processes and component contents are the same. Compared with the process of example 1, the preparation process of the ginger tea bag of the comparative example 2 has the advantages that the microwave aroma generation treatment is omitted, and other processes and component contents are the same. Therefore, the ginger tea bags of example 1 were compared with the ginger tea bags of comparative examples 1 and 2 for sensory evaluation.
The bag weight of the ginger tea bags of the example 1, the comparative example 1 and the comparative example 2 is 10g, and the ginger tea bags are brewed with 200ml of boiled water for the same time. The scoring criteria are shown in table 1.
TABLE 1 evaluation criteria for ginger tea bag
TABLE 2 sensory evaluation results of bagged ginger tea
As can be seen from table 2, after the bagged ginger tea of example 1 is subjected to the steam explosion process and the microwave aroma generation treatment, compared with the bagged ginger tea of comparative examples 1 and 2, the dissolution rate of the effective ginger substance of example 1 is higher, the pungent taste of the ginger tea is stronger, no obvious bitter taste is generated, and the ginger tea has the pungent taste of natural ginger.
The above-mentioned embodiments only express several embodiments of the present invention, and the description thereof is more specific and detailed, but not construed as limiting the scope of the present invention. It should be noted that, for a person skilled in the art, several variations and modifications can be made without departing from the inventive concept, which falls within the scope of the present invention. Therefore, the protection scope of the present patent shall be subject to the appended claims.
Claims (7)
1. The preparation method of the bagged ginger tea is characterized by comprising the following steps:
1) drying the ginger and then crushing the dried ginger into ginger powder of 20-40 meshes;
2) performing steam explosion on the ginger powder;
3) drying the ginger powder subjected to steam explosion until the water content is 10-15%;
4) and carrying out microwave aroma-generating treatment on the ginger powder obtained in the step 3), wherein the microwave aroma-generating treatment process comprises the following steps: treating for 3-5 minutes by using microwaves with power of 500-900W;
5) carrying out ultrafine grinding on the ginger powder subjected to microwave aroma generation treatment, and sieving by a sieve of 100-120 meshes;
6) mixing the ginger powder obtained in the step 5) with auxiliary materials to obtain ginger tea powder;
7) and packaging the ginger tea powder to obtain the bagged ginger tea.
2. The method for preparing bagged ginger tea as claimed in claim 1, wherein the steam explosion process comprises: the pressure is 1.7-2.1Mpa, and the pressure maintaining time is 80-90S.
3. The preparation method of the bagged ginger tea as claimed in claim 1, wherein the mass ratio of the ginger powder and the auxiliary materials in the step 6) is 1: (5-10).
4. The method for preparing bagged ginger tea as claimed in claim 1, wherein the auxiliary materials include one or more of the following: brown sugar and white granulated sugar.
5. The preparation method of bagged ginger tea as claimed in claim 1, wherein the microwave aroma-generating treatment process in step 5) is as follows: the treatment was carried out with microwaves at a power of 700W for 4 minutes.
6. The method for preparing bagged ginger tea as claimed in claim 1, wherein the packaging is carried out by filling ginger tea powder into a food filter bag and packaging with a sealed bag.
7. A ginger tea bag made by the method according to any one of claims 1 to 6.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201910915142.3A CN111387318A (en) | 2019-09-26 | 2019-09-26 | Preparation method of bagged ginger tea |
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| CN201910915142.3A CN111387318A (en) | 2019-09-26 | 2019-09-26 | Preparation method of bagged ginger tea |
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| CN111387318A true CN111387318A (en) | 2020-07-10 |
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| CN201910915142.3A Pending CN111387318A (en) | 2019-09-26 | 2019-09-26 | Preparation method of bagged ginger tea |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112450397A (en) * | 2020-11-25 | 2021-03-09 | 中华全国供销合作总社济南果品研究院 | Method for producing Chinese ash date slices by combining instantaneous ejection steam explosion with vacuum microwave |
| CN112674320A (en) * | 2021-02-02 | 2021-04-20 | 山东东兴源食品有限公司 | Fermented ginger seasoning noodle sauce powder and preparation method thereof |
| CN112868850A (en) * | 2021-01-28 | 2021-06-01 | 中华全国供销合作总社济南果品研究院 | Preparation method of lucid ganoderma sporocarp drinking tablet tea capable of improving polysaccharide dissolution rate |
| CN114009544A (en) * | 2021-12-09 | 2022-02-08 | 福建优创农业发展有限公司 | Preparation method of bagged ginger tea solid beverage with high dissolution rate |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112450397A (en) * | 2020-11-25 | 2021-03-09 | 中华全国供销合作总社济南果品研究院 | Method for producing Chinese ash date slices by combining instantaneous ejection steam explosion with vacuum microwave |
| CN112868850A (en) * | 2021-01-28 | 2021-06-01 | 中华全国供销合作总社济南果品研究院 | Preparation method of lucid ganoderma sporocarp drinking tablet tea capable of improving polysaccharide dissolution rate |
| CN112674320A (en) * | 2021-02-02 | 2021-04-20 | 山东东兴源食品有限公司 | Fermented ginger seasoning noodle sauce powder and preparation method thereof |
| CN114009544A (en) * | 2021-12-09 | 2022-02-08 | 福建优创农业发展有限公司 | Preparation method of bagged ginger tea solid beverage with high dissolution rate |
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