Health-care beverage containing ginger amino-acid

Abstract

A health-care ginger amino acid beverage is proportionally prepared from ginger amino acid, purified water, and citric acid through mixing, stirring, high-temp sterilizing and packing.

Description

technical field [0001] The invention belongs to a ginger edible product, in particular to a ginger amino acid health drink. Background technique [0002] As we all know, ginger has high medicinal health care and nutritional value. For a long time, ginger has become an important industry in the development of agricultural economy. Therefore, ginger is planted in many provinces and cities across the country, especially in this city, where the planting area is larger. But, for the edible of ginger, because pungent taste is heavier, and be subject to many restrictions, for a long time, mostly use as condiment, therefore, edible consumption does not adapt to planting output, causes a large amount of backlogs of ginger. In order to solve the backlog of ginger, at present, many manufacturers also process and utilize ginger, but mainly produce ginger oil, and some produce ginger oil and gingerol, and ginger oil and gingerol only account for 10% of the weight ratio of the whole ginge...

AI Technical Summary

Problems solved by technology

But, for the edible of ginger, because spicy taste is heavier, and be subject to many restrictions, for a long time, mostly use as condiment, therefore, edible consumption does not adapt to planting output, causes a large amount of backlog of ginger

In order to solve the backlog of ginger, at present, many manufacturers also process and utilize ginger, but mainly produce ginger oil, and some produce ginger oil and gingerol, and ginger oil and gingerol only account for 10% of the weight ratio of the whole ginger. %, and 90% of the ginger weight can not be utilized, resulting in higher production costs of ginger oil and gingerol, and the sales of ginger oil and gingerol can not be popularized, can not solve the backlog of ginger, ginger amino acids account for ginger 70% of the weight is a pure natural product, mainly containing glycine, serine, aspartic acid, glutamic acid, and a certain amount of VC, VB and trace elements germanium, zinc, iron, magnesium, calcium, etc. The necessary nutrients are not fully utilized at present, which brings great waste to the processing of ginger and also affects the comprehensive processing and utilization of ginger