Ginger ale and producing method thereof

A technology of ginger juice drink and production method, which is applied in the field of ginger juice drink and its production, can solve the problems of loss of active ingredients of aromatic volatile oil, difficulty in fully exerting the medicinal effect of ginger, excessive loss of active ingredients, etc., to help gastrointestinal digestion , It is beneficial to the opening of hair follicles and the effect of eliminating edema

Inactive Publication Date: 2008-06-11
程金魁
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

For most people who have no medical knowledge, different people put in different proportions of ginger and brown sugar, and the cooking method and time are different. Therefore, it is difficult to give full play to the medicinal effect of ginger and cause too much loss of active ingredients.
In addition, ginger contains a variety of aromatic volatile oils, which are fried according to conventional methods, res

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Choose 15 grams of ginger and cut it into pieces. After that, squeeze out the ginger juice at room temperature, separate the protein that is easy to precipitate with a centrifuge, and collect the supernatant to obtain fresh ginger juice containing aromatic volatile oil that maintains the original fragrance of ginger. . The residue of ginger after pressing and centrifuging is about 3.75 grams, add 22.5 milliliters of water. Carry out decocting according to conventional decocting method, after decocting for 20 minutes, filter, obtain the solution of ginger. The fresh ginger juice containing aromatic volatile oil and the decocted ginger solution are combined, then placed in an airtight container, heated to 60-80° C. to kill enzymes and sterilize, and obtain the ginger juice solution for later use.

[0026] Dissolving 30 grams of brown sugar in 180 milliliters of water at a temperature of 90-100° C. is then processed by conventional plate suction filtration to remove impur...

Embodiment 2

[0030] Choose 20 grams of ginger and cut it into pieces. After that, squeeze out ginger juice at room temperature, separate the protein that is easy to precipitate with a centrifuge, and collect the supernatant to obtain fresh ginger juice containing aromatic volatile oil that maintains the original fragrance of ginger. . The residue of ginger after pressing and centrifuging is about 5 grams, add 30 milliliters of water. Carry out decoction according to conventional decoction method, after boiling, filter, obtain the solution of ginger. The fresh ginger juice containing aromatic volatile oil and the decocted ginger solution are combined, then placed in an airtight container, heated to 60-80° C. to kill enzymes and sterilize, and obtain the ginger juice solution for later use.

[0031] Dissolving 50 grams of brown sugar in 300 milliliters of water at a temperature of 90-100° C. is then processed by conventional plate suction filtration to remove impurities and obtain a clarifi...

Embodiment 3

[0035] Take 100g of fresh ginger, wash it, cut it into small pieces and put it in the juicer, add 200ml of water, turn on the juicer for 15 minutes, stop it, filter and collect the ginger juice, and add 1 / 4 (about 25ml) of fresh ginger to the residue Stir the purified water and filter, collect the filtrate, press and filter the remaining residue again, combine the above filtrates to about 300ml, put them in a centrifuge to separate the easily precipitated protein, and obtain 290ml of fresh ginger juice containing aromatic volatile oil. Add about 25 g of ginger residue to 150 ml of water, boil it, and filter to obtain a ginger solution. In order to make 3 milliliters of ginger juice solution contain the active ingredient of 1 gram of fresh ginger, concentrate the filtrate to 10 milliliters. The fresh ginger juice containing aromatic volatile oil and the solution of decocting concentrated ginger are combined, then placed in a closed container, and heated to 60-80° C. to kill enz...

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PUM

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Abstract

The invention discloses a ginger decoction beverage and production method, aiming to provide a ginger decoction beverage with convenient drinking, good taste and the effects of warming stomach and keeping young, and a production method which can fully bring the medical effect of raw ginger into play. Each 1000 milliliter beverage is prepared by following raw materials: 15-25g raw ginger, 30-50g brown sugar, 2-6 black tea and residual water. The production method comprises extracting ginger decoction with raw ginger, and then eccentrically separating protein which is easy to precipitant to obtain fresh ginger decoction with fragrant volatile oil, obtaining solution of ginger through frying ginger residual in water, and gaining ginger solution through mixing fresh ginger decoction and fried solution of ginger, and then mixing with brown sugar solution and black tea solution to obtain ginger decoction drinking. The beverage of the invention has the delicious taste and convenient drink, can fully play the curative roles of ginger, and has the effects of warming stomach, keeping young, strengthening heart, removing acne, and relieving acute alcoholism.

Description

technical field [0001] The invention relates to a health drink and a production method thereof, more specifically, to a health drink prepared from ginger, brown sugar and tea as raw materials and a production method thereof. Background technique [0002] Ginger and brown sugar are products of the same origin as medicine and food that are familiar to the public. There are many proven prescriptions for dietary therapy in folk life practice. However, in the current life practice, ginger and brown sugar are mostly put together and decocted with water, and then drunk. For most people who do not have common medical knowledge, different people put in different ratios of ginger and brown sugar, and the cooking methods and time are different. Therefore, it is difficult to give full play to the medicinal effect of ginger, and the active ingredients are lost too much. In addition, ginger contains a variety of aromatic volatile oils, which are fried according to conventional methods, ...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L1/29A61K36/9068A61P1/00A61P17/00A23L33/00
Inventor 程金魁
Owner 程金魁
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