CN101816360A - Ginseng and medlar instant tea - Google Patents

Abstract

The ginseng wolfberry instant tea belongs to the field of deep processing of traditional Chinese medicinal materials. The invention provides a method for preparing ginseng and wolfberry instant tea by taking ginseng and wolfberry as main raw materials. The invention is prepared by mixing 1.0-5.0 parts by weight of ginseng, 2.0-10.0 parts by weight of wolfberry and 0.5-3.5 parts by weight of maltodextrin. Ginseng and wolfberry are firstly selected, then dried and crushed, and the maltodextrin is dried and sieved, and then the crushed ginseng, crushed ganoderma lucidum and maltodextrin are put into the mixer successively, and stirred evenly to become a mixture. After granulation, vacuum freeze-drying, sieving, cooling and packaging, the ginseng and wolfberry instant tea of the present invention is made.

Description

Ginseng Wolfberry Instant Tea

Technical field:

The invention belongs to the field of deep processing of traditional Chinese medicinal materials, and relates to instant tea of ginseng and wolfberry.

Background technique:

Ginseng is an Araliaceae plant, which contains saponins, volatile oils, phenols, peptides, polysaccharides, monosaccharides, amino acids, organic acids, vitamins, fatty oils, choline and other trace elements. Pharmacological research and clinical application results show that ginseng and its extracts have significant effects on anti-fatigue, anti-tumor, anti-aging, promoting protein and nucleic acid synthesis, promoting growth and development, and enhancing anti-infection resistance. In recent years, through careful cultivation, processing, and in-depth scientific research by domestic and foreign experts and working people in my country, the tonic effect of ginseng food and medicinal diet has been fully revealed, and a series of popular ginseng food and medicinal diet have been launched, such as : Ginseng drink series, ginseng cake series, ginseng lozenge series, ginseng oral liquid series, ginseng wine series, ginseng vegetable series, ginseng candied fruit series, ginseng soup series and other nourishing and health products, and special attention is paid to the convenience of eating.

Lycium barbarum is a plant of the family Solanaceae, and the dried and mature fruit is used as medicine. The crude drug is called wolfberry. Contains carotene, betaine, vitamin A, vitamin B1, vitamin B2, vitamin C and calcium, phosphorus, iron and other ingredients. Lycium barbarum is a good medicine for strengthening the body, strengthening the body, nourishing the marrow, nourishing yin and tonifying the kidney, replenishing qi and calming the nerves, strengthening the body, and delaying aging. The results of modern pharmacological research and clinical application show that wolfberry can improve and improve the immune function and physiological function of the elderly, the infirm and patients with tumors, has the effect of strengthening the body and delaying aging, and has good curative effect on chronic hepatitis, diabetes, tuberculosis, etc. . In addition, regular consumption of wolfberry can improve the skin's ability to absorb oxygen and whiten the skin. Using it to make tea every day can reduce weight and treat obesity. Lycium barbarum has long been used as a public health food among the people. There are many ways to eat it, such as: chewing, soaking in water, soaking in wine, cooking porridge and steaming rice, cooking soup, stewing meat, etc.

Retrieval shows that there are some patented technologies on ginseng tea and wolfberry tea, but there is no report on ginseng and wolfberry instant tea. The invention prepares instant tea by superfinely pulverizing ginseng and ganoderma, which can keep the bioactive components and aromatic substances of ginseng and ganoderma to the greatest extent, and is also easier to absorb, which conforms to the overall concept of traditional Chinese medicine and the idea of homology of medicine and food.

Invention content:

The purpose of the present invention is to provide a method for preparing instant tea with ginseng root and wolfberry as main raw materials.

A kind of ginseng wolfberry instant tea is characterized in that, it is made of the following raw materials by weight:

Ginseng 1.0～5.0

Wolfberry 2.0～10.0

Maltodextrin 0.5～3.5.

The ginseng root described in the present invention is processed and dried ginseng root, including buds, rhizomes, main roots, lateral roots, branch roots and adventitious roots, etc., with a water content of 12% to 13%; wolfberry is its dried and mature fruit; Maltodextrin is made from starch through low-degree hydrolysis. It is a polymer of D-glucose and is easily soluble in water. After being added, it has an anti-caking effect on instant tea products and has an adsorption effect on aromatic components. The maltodextrin (MD150) in the present invention is an amorphous powder with a white appearance, no visible impurity smell to the naked eye, a special smell inherent to maltodextrin, no peculiar smell, slightly sweet taste and no smell. Physical and chemical indicators: DE value (m/m) ≤ 15%, water content (m/m) ≤ 6%, solubility (m/m) ≥ 98%, PH value 5.5, sulfuric acid ash (m/m) ≤ 0.6%, There is no blue reaction in the iodine test; the hygienic index meets the national standard.

The technical process of preparing the ginseng ganoderma instant tea of the present invention is:

Selected ginseng and goji berries: select ginseng roots and goji berries that are free from mildew and insects as raw materials.

Drying: Ginseng root, wolfberry and maltodextrin should be dried or the water content should be adjusted to 5% to 7%. If the water content is too high, the granulator is not easy to operate, and if the water content is too low, the granules cannot be formed.

Crush and sieve: Ginseng root and wolfberry are crushed to 1200-2000 mesh. Maltodextrin is easily soluble in water and can be sieved through a 100-200 mesh sieve.

Mixture: put ginseng root, crushed wolfberry and maltodextrin into the mixer one after another, and stir evenly to form a mixture.

Granulation: Adjust the water content of the mixture to 10% to 13% for granulation.

Secondary drying: Vacuum freeze-drying is used to reduce the water content to less than 5%. Vacuum freeze-drying is a process of using the principle of ice sublimation to dry the material by directly sublimating the frozen water from solid ice to water vapor under high vacuum conditions without melting the ice. Freeze-drying is divided into three main processes: freezing, sublimation, and analysis. Compared with other drying methods, the vacuum freeze-drying method has the following characteristics: it can better maintain the original shape and color of the material, there is no problem of surface hardening, and the loss of color, aroma and taste is reduced; the oxidation of lipids in the freeze-dried product is reduced. ; The water space evaporated in the freeze-dried product still exists, so it has a porous structure, and the instant solubility and rapid rehydration are very good; the soluble substances dissolved in water are precipitated on the spot during the sublimation process, and the inorganic salts dissolved in water are also uniformly distributed. Existence, which avoids the phenomenon of nutrient loss caused by the migration of moisture inside the material to the surface in the general drying method; it is light in weight, small in size, does not need refrigeration, and does not need to add preservatives. Therefore, vacuum freeze-drying can effectively inhibit the biological, chemical or physical changes of heat-sensitive substances , and is suitable for heat-sensitive substances such as ginseng and wolfberry.

Screening: After drying, enter the sieving machine and pass through a 14-18 mesh sieve, that is, it can pass through the 14-mesh sieve, but cannot pass through the 18-mesh sieve.

Cooling: After sieving, it should be lowered to room temperature. If the temperature is too high, it will easily regain moisture and cause deterioration.

Packaging: Instant tea is easy to absorb moisture and odor, and it will lose its aroma if it is mild, or it will agglomerate and deteriorate, losing its commodity value. Therefore, the product should be packaged as soon as possible after cooling down, the temperature of the packaging room should be controlled at <18°C, and the relative humidity should be controlled at <40%. The packaging material should have good heat sealing and airtightness, and aluminum foil film can be used for packaging.

Detailed ways:

The examples are only used to illustrate the embodiments of the present invention, and do not limit the application scope of the present invention.

1. Take 1.0-5.0 parts by weight of ginseng root, 2.0-10.0 parts by weight of wolfberry, and 0.5-3.5 parts by weight of maltodextrin to prepare the ginseng-wolfberry instant tea of the present invention.

The preferred way: take 3.0 parts by weight of ginseng root, 6.0 parts by weight of wolfberry and 2.0 parts by weight of maltodextrin to make the ginseng and wolfberry instant tea of the present invention.

2. Specific implementation methods:

The technical process for preparing ginseng and wolfberry instant tea of the present invention is:

Take 30.0Kg of raw sun-dried ginseng, 60.0Kg of wolfberry, and 20.0Kg of maltodextrin.

Selection: Select ginseng roots and goji berries that are free from mildew and insects as raw materials for ginseng and goji berry instant tea.

Drying: Ginseng root, wolfberry and maltodextrin are dried or adjusted to a moisture content of 6%.

Crush and sieve: raw sun-dried ginseng and wolfberry are crushed to 1500 mesh, and maltodextrin is sieved through a 200-mesh sieve.

Mixture: put ginseng root, crushed wolfberry and maltodextrin into the mixer one after another, and stir evenly to form a mixture.

Granulation: Adjust the water content of the mixture to 12% for granulation.

Secondary drying: Vacuum freeze-drying is used to reduce the water content to less than 5%.

Sieving: After drying, enter the sieving machine and pass through a 14-18 mesh sieve.

Cooling: After sieving, it should be lowered to room temperature.

Packaging: The temperature of the packaging room is <18°C, the relative humidity is <40%, and it is packed in aluminum foil film bags.

Claims (4)

1. a kind of ginseng wolfberry instant tea is characterized in that, is made of following raw material by weight: Ginseng 1.0～5.0 Wolfberry 2.0～10.0 Maltodextrin 0.5-3.5. 2. a kind of ginseng wolfberry instant tea is characterized in that, is made of following raw material by weight: Ginseng 3.0 Wolfberry 6.0 Maltodextrin 2.0. 3. as claimed in claim 1 and 2, prepare the ginseng wolfberry instant tea technological process of object of the present invention, it is characterized in that:

4. prepare ginseng wolfberry instant tea of the present invention as claimed in claim 3, secondary drying process is to adopt the method for vacuum freeze-drying, and water content is reduced to below 5%.