CN105901218A - Kudzu root ginger tea and preparation method of same - Google Patents

Abstract

The invention discloses kudzu root ginger tea which is prepared from the raw materials including, by weight, 100-110 parts of raw ginger, 70-80 parts of kudzu roots, 7-8 parts of porphyra, 5-6 parts of petasites tatewakianus, 6-7 parts of apple vinegar, 2-4 parts of elsholtzia ciliata, 2-3 parts of poria cocos, 1-2 parts of manyprickle acanthopanax root, 2-4 parts of American ginseng, 8-10 parts of white granular sugar, 0.4-0.5 parts of salt, a proper amount of pectinase, a proper amount of [alpha]-amylase, a proper amount of chitosan, and a proper amount of water. By means of a water extract of the kudzu roots, the kudzu root ginger tea has the effects of reducing blood pressure, blood fat and blood glucose, nourishing face and caring skin, reducing fat and losing weight. The porphyra can improve body immunity and reduce cholesterol.

Description

A kind of root of kudzu vine ginger tea and preparation method thereof

Technical field

The present invention relates to food processing technology field, particularly relate to a kind of root of kudzu vine ginger tea and preparation method thereof.

Background technology

Ginger is that Zingiber ginger belongs to the herbal fresh rhizome of perennial root, and meat is plump, and taste is pungent, and slightly warm in nature has Unique fragranced and ginger pungent.Ginger is nutritious, containing the multiple nutritional labeling useful to human body, such as crude protein, carbon water Compound, several amino acids, abundant vitamin and mineral element, possibly together with zingiberone, salad oil, gingerol and citral, The bioactivators such as zingiberol, enjoy singing the praises of of " natural antibiotics ".Ginger is existing goes raw meat seasoning, subtract the function of greasy removing toxic substances, again Stimulate circulation, the medicinal efficacy of improve a poor appetite, strengthen digestion, Appetitive stomachic, inducing sweat and dispelling exogenous evils, warming spleen and stomach for dispelling cold.In recent years Many studies have shown that, ginger has platelet aggregation-against, boosting cardiac stimulant, reducing blood lipid；Antiatherosclerosis, protection gastric mucosa, Ulcer；Also there is anti-inflammation and sterilization, hepatic cholagogic, expelling parasite, analgesia, antiviral, anti-inflammatory, the effect such as anticonvulsion, anti-oxidant； Ginger is contained within the compound of a kind of geraniol, can strengthen other antineoplastic effects, can be used for antitumor." morning among the people Three ginger, be better than drink ginseng soup " proverb, truly have science reason.

China's ginger resource is the abundantest, and its medicine food has both, nutrition and health care and multiple efficacies so that it is goods become for people Like just being accepted by more and more many people with the health food of favor, especially the ginger juice health-care drink of instant With like.Being at present the not good enough turbid beverage of sense organ mostly with ginger for the drink that Raw material processing becomes, clear appearance is bright, color and luster Sparkling and crystal-clear, pure and fresh tasty and refreshing clarification type ginger juice drink phoenix feathers and unicorn horns.For fully developing these affluent resources, the invention provides Clarification type ginger tea, provides reference frame for the exploitation of ginger and the industrialized production of ginger tea, also for advocating nature, pursuit People healthy, love oneself provide a kind of new health drink and select.

Summary of the invention

The object of the invention is contemplated to make up the defect of prior art, it is provided that a kind of root of kudzu vine ginger tea and preparation method thereof.

The present invention is achieved by the following technical solutions:

A kind of root of kudzu vine ginger tea, is prepared by the raw materials in:

Ginger 100-110, root of kudzu vine 70-80, laver 7-8, mountain dew dish 5-6, apple vinegar 6-7, elscholtiza 2-4, Poria cocos 2-3, wilsonii 1-2, American Ginseng 2-4, white granulated sugar 8-10, salt 0.4-0.5, pectase is appropriate, AMS is appropriate, shitosan is appropriate, water is suitable Amount.

The preparation method of described root of kudzu vine ginger tea, comprises the following steps:

(1) ginger cleaned, cut into slices, and standby in the solution of the citric acid being immediately placed in 0.5%；Ginger splices is pulled out and drains, put Pull an oar in beater, filter, obtain ginger magma；By ginger magma under the temperature conditions of 90-95 DEG C, gelatinization processes 30min； With citric acid, the ginger magma after gelatinization being adjusted to pH value is 4, adds the amylase of ginger magma 0.02%, the temperature of 60 DEG C Under the conditions of be incubated enzymolysis 30min；With sodium hydroxide solution, the ginger slurries after enzymolysis being adjusted to pH value again is 6, adds ginger slurry The shitosan of liquid 0.04%, insulation effect 40min under the temperature conditions of 50 DEG C；Ginger slurries after processing again divide by centrifugation After processing, take supernatant, obtain ginger juice；

(2) root of kudzu vine being carried out water to carry 3-5 time, each water amount of carrying is 5-8 times of root of kudzu vine weight, merging filtrate, filtrate is gone to from Centrifugal treating in scheming, takes supernatant；

(3) by elscholtiza, Poria cocos, wilsonii, American Ginseng mixing, add 5-6 times of water infusion to the water yield and be kept to 30%, filter, obtain Chinese medicine and carry Take liquid；

(4) laver is placed in apple vinegar be dipped to soft, then with mountain dew dish mix, the water that doubles pull an oar, filtration, filtrate is gone to Centrifugal treating in centrifuge, takes supernatant；

(5) by step (1)-(4) process after material and remain each raw material mixing, add 100 times pure water dilution after, point Dress, sterilization, to obtain final product.

The invention have the advantage that ginger section is placed in citric acid solution by the present invention to carry out protecting look, former to ginger Before slurry carries out enzymolysis, first ginger magma is carried out gelatinization process, because the ginger magma processed without gelatinization, starch therein Mainly present crystalline state, be scattered in the most in the form of starch grains in ginger magma, therefore can not be fully contacted by AMS And then by enzymolysis, and the starch in ginger magma is after abundant gelatinization, the AMS being added into is fully contacted and enzymolysis, turns Chemical conversion is based on maltose, possibly together with maltotriose, a small amount of glucose and have α-1, and the mixture of the α-limit dextrin of 6-key； Ginger slurries after enzymolysis processing carry out after-treatment with shitosan again, and shitosan is a kind of positively charged from crab shrimp shell extraction The polysaccharide of lotus, the particulate such as protein electronegative in positively charged chitosan molecule and ginger slurries, cellulose, pectic substance Interact, form flocculate and precipitate, thus reach the purpose of clarification；The root of kudzu vine water that the present invention adds proposes process, has fall Blood pressure, reducing blood lipid, hypoglycemic, the function of beauty care, lowering blood-fat and reducing weight, the laver of interpolation has raising immunity of organisms, reduction Effect of cholesterol.

Detailed description of the invention

A kind of root of kudzu vine ginger tea, is prepared by the raw materials in:

Ginger 100, the root of kudzu vine 70, laver 7, mountain dew dish 5, apple vinegar 6, elscholtiza 2, Poria cocos 2, wilsonii 1, American Ginseng 2, white granulated sugar 8, Salt 0.4, pectase are appropriate, alpha amylase is appropriate, shitosan is appropriate, water is appropriate.

The preparation method of described root of kudzu vine ginger tea, comprises the following steps:

(1) ginger cleaned, cut into slices, and standby in the solution of the citric acid being immediately placed in 0.5%；Ginger splices is pulled out and drains, put Pull an oar in beater, filter, obtain ginger magma；By ginger magma under the temperature conditions of 90 DEG C, gelatinization processes 30min；With It is 4 that ginger magma after gelatinization is adjusted to pH value by citric acid, adds the amylase of ginger magma 0.02%, the temperature strip of 60 DEG C Enzymolysis 30min it is incubated under part；With sodium hydroxide solution, the ginger slurries after enzymolysis being adjusted to pH value again is 6, adds ginger slurries The shitosan of 0.04%, insulation effect 40min under the temperature conditions of 50 DEG C；Ginger slurries after processing again are performing centrifugal separation on After process, take supernatant, obtain ginger juice；

(2) root of kudzu vine carrying out water to carry 3 times, each water amount of carrying is 5 times of root of kudzu vine weight, and filtrate is gone to centrifuge by merging filtrate Middle centrifugal treating, takes supernatant；

(3) by elscholtiza, Poria cocos, wilsonii, American Ginseng mixing, add 5 times of water infusion to water yields and be kept to 30%, filter, obtain traditional Chinese medicine extraction Liquid；

(4) laver is placed in apple vinegar be dipped to soft, then with mountain dew dish mix, the water that doubles pull an oar, filtration, filtrate is gone to Centrifugal treating in centrifuge, takes supernatant；

(5) by step (1) (4) process after material and remain each raw material mixing, add 100 times pure water dilution after, packing, Sterilization, to obtain final product.

Claims (2)

1. a root of kudzu vine ginger tea, it is characterised in that be prepared by the raw materials in:

Ginger 100-110, root of kudzu vine 70-80, laver 7-8, mountain dew dish 5-6, apple vinegar 6-7, elscholtiza 2-4, Poria cocos 2-3, wilsonii 1-2, American Ginseng 2-4, white granulated sugar 8-10, salt 0.4-0.5, pectase is appropriate, AMS is appropriate, shitosan is appropriate, water is suitable Amount.

The preparation method of root of kudzu vine ginger tea the most according to claim 1, it is characterised in that comprise the following steps:

(1) ginger cleaned, cut into slices, and standby in the solution of the citric acid being immediately placed in 0.5%；Ginger splices is pulled out and drains, put Pull an oar in beater, filter, obtain ginger magma；By ginger magma under the temperature conditions of 90-95 DEG C, gelatinization processes 30min； With citric acid, the ginger magma after gelatinization being adjusted to pH value is 4, adds the amylase of ginger magma 0.02%, the temperature of 60 DEG C Under the conditions of be incubated enzymolysis 30min；With sodium hydroxide solution, the ginger slurries after enzymolysis being adjusted to pH value again is 6, adds ginger slurry The shitosan of liquid 0.04%, insulation effect 40min under the temperature conditions of 50 DEG C；Ginger slurries after processing again divide by centrifugation After processing, take supernatant, obtain ginger juice；

(2) root of kudzu vine being carried out water to carry 3-5 time, each water amount of carrying is 5-8 times of root of kudzu vine weight, merging filtrate, filtrate is gone to from Centrifugal treating in scheming, takes supernatant；

(3) by elscholtiza, Poria cocos, wilsonii, American Ginseng mixing, add 5-6 times of water infusion to the water yield and be kept to 30%, filter, obtain Chinese medicine and carry Take liquid；

(4) laver is placed in apple vinegar be dipped to soft, then with mountain dew dish mix, the water that doubles pull an oar, filtration, filtrate is gone to Centrifugal treating in centrifuge, takes supernatant；

(5) by step (1)-(4) process after material and remain each raw material mixing, add 100 times pure water dilution after, point Dress, sterilization, to obtain final product.