Red jujube ginger tea and preparation method thereof

[0018] The jujube ginger tea provided by the invention is prepared from the following ingredients: 800g of brown sugar, 200g of rock sugar, 150g of red dates, 90g of ginger, 60g of medlar, 10g of cinnamon, and 5g of black tea powder.

[0019] Its preparation method is as follows: decoct red dates, ginger, medlar and cinnamon with water for two times, each time for 2 hours, filter the decoction, combine the filtrates, extract at low temperature through the concentration unit under vacuum negative pressure, and control the temperature at 55 ℃ cycle extraction and concentration to a relative density of 1.32g / mL, cooling; then add brown sugar, rock sugar, black tea powder, make granules, dry, make 1000g, that is.

[0021] The jujube ginger tea provided by the invention is prepared from the following ingredients: 700g of brown sugar, 150g of rock sugar, 130g of red dates, 80g of ginger, 50g of medlar, 8g of cinnamon and 3g of black tea powder.

[0022] The preparation method is as follows: decoct red dates, ginger, medlar and cinnamon with water for two times, each time for 2 hours, filter the decoction, combine the filtrates, extract at low temperature under vacuum and negative pressure by a concentrating unit, and control the temperature at 50°C Circular extraction and concentration to a relative density of 1.3g / mL, cooling; then adding brown sugar, rock sugar, and black tea powder to make granules, drying, and making 1000g to obtain.

[0024] The jujube ginger tea provided by the invention is prepared from the following ingredients: 900g of brown sugar, 250g of rock sugar, 180g of red dates, 100g of ginger, 70g of medlar, 12g of cinnamon, and 7g of black tea powder.

[0025] The preparation method is as follows: decoct red dates, ginger, medlar and cinnamon with water for two times, each time for 2 hours, filter the decoction, combine the filtrates, extract at low temperature under vacuum and negative pressure by a concentrating unit, and control the temperature at 60°C Circular extraction and concentration to a relative density of 1.35g / mL, cooling; then adding brown sugar, rock sugar, black tea powder, made into granules, dried, made into 1000g, that is.