Cassia bark and ginger health-care beverage and preparation method thereof

A health drink, ginger technology, applied in the field of beverages, can solve the problems of rare ginger drinks, ginger juice is spicy and difficult to swallow, and can not be cold, so as to improve absorption and utilization, pure taste, and convenient drinking

A health drink, ginger technology, applied in the field of beverages, can solve the problems of rare ginger drinks, ginger juice is spicy and difficult to swallow, and can not be cold, so as to improve absorption and utilization, pure taste, and convenient drinking

CN101716007AInactive Publication Date: 2010-06-02SHANDONG SHUXIN FOOD
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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0052] The ratio of raw materials (by weight): 0.3% of ginger, 0.1% of cinnamon, 0.1% of red dates, 4% of brown sugar, 0.1% of citric acid, 0.03% of vitamin C, 0.12% of CMC, and the rest is purified water.

[0053] The preparation method of cinnamon ginger health beverage comprises the steps:

[0054] (1) Preparation of jujube juice: remove impurities and wash the jujubes, add pure water 10 times the mass of the jujubes and extract 3 times at 100°C for 30 minutes each time, then combine the extracts, cool down to 50°C, and filter to obtain the jujubes juice spare;

[0055] (2) preparation of brown sugar solution: brown sugar is dissolved in the pure water that is 5 times of its quality, filters for subsequent use;

[0056] (3) Preparation of ginger juice: after cleaning and peeling the ginger, cut it into thin slices, put it into boiling water with 5 times the quality of ginger, and scald it for 3 minutes, cool it down, and filter it to get ginger juice with a juicer;

[0057]...

Embodiment 2

[0063] Raw material ratio (by weight): 0.1% of ginger, 0.5% of cinnamon, 0.5% of red dates, 1% of brown sugar, 0.05% of citric acid, 0.01% of vitamin C, 0.08% of CMC, and the rest is purified water.

[0064] The preparation method of cinnamon ginger health beverage comprises the steps:

[0065] (1) Preparation of jujube juice: remove impurities and wash the jujube, add pure water 15 times the mass of the jujube, extract 3 times at 80°C for 60 minutes each time, then combine the extracts, cool down to 30°C, and filter to obtain the jujube juice spare;

[0066] (2) the preparation of brown sugar solution: brown sugar is dissolved in the pure water that is 8 times of its quality, filters for subsequent use;

[0067] (3) Preparation of ginger juice: after cleaning and peeling the ginger, cut it into thin slices, put it into boiling water with 3 times the quality of ginger, and scald it for 5 minutes, cool it down, and filter it to get ginger juice with a juicer;

[0068] (4) Pre...

Embodiment 3

[0074] Raw material ratio (by weight): ginger 0.2%, cinnamon 0.4%, red dates 0.3%, brown sugar 3%, citric acid 0.06%, vitamin C 0.03%, CMC 0.09%, and the rest is purified water.

[0075] The preparation method of cinnamon ginger health beverage comprises the steps:

[0076] (1) Preparation of jujube juice: remove impurities and wash the jujube, add pure water 15 times the mass of the jujube, and extract 3 times at 80°C for 40 minutes each time, then combine the extracts, cool down to 40°C, and filter to obtain the jujube juice spare;

[0077] (2) the preparation of brown sugar solution: brown sugar is dissolved in the pure water that is 8 times of its quality, filters for subsequent use;

[0078] (3) Preparation of ginger juice: after cleaning and peeling the ginger, cut it into thin slices, put it into boiling water with 3 times the quality of ginger, and scald it for 5 minutes, cool it down, and filter it to get ginger juice with a juicer;

[0079] (4) Preparation of cinna...

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Abstract

The invention discloses a cassia bark and ginger health-care beverage and a preparation method thereof, belonging to the technical field of beverages. The cassia bark and ginger health-care beverage uses gingers, cassia barks, red dates, brown sugar, citric acid, vitamin C, a stabilizing agent and purified water as main raw materials and is prepared by the steps of dissolving, filtering, mixing, homogenizing, sterilizing, tinning, and the like. The cassia bark and ginger health-care beverage is rich in nutrient components of the gingers, the dates, the brown sugar, the cassia barks, and the like and has the effects of warming channels, expelling cold, strengthening the spleen and nourishing body weakness as well as the effects of stopping pains, stopping swellings, and the like on the digestive system. The health-care beverage not only has the fragrance of the brown sugar, but also has the sweet and sour taste of flavoring agents, overcomes the hot taste of the gingers and has good taste. The cassia bark contained in the health-care beverage can effectively control the sugar balance, thus the health-care beverage is suitable for both old people and young people, and the vitamin C contained in the health-care beverage can improve the absorption and the utilization of the nutrient components, which is more beneficial to health.

Description

technical field [0001] The invention relates to a drink, in particular to a cinnamon and ginger health drink and a preparation method thereof. Background technique [0002] Cinnamon is pungent, sweet, and hot in nature, and has the following effects: [0003] 1. Invigorating the stomach and warming the spleen and stomach: cinnamon oil stimulates the sense of smell, can promote gastric function reflexively, and can also directly have a mild stimulating effect on the gastric mucosa, increasing secretion and peristalsis. and carminatives. expectorant and antitussive effect; [0004] 2. The central nervous system has a calming and cooling effect; [0005] 3. Antihypertensive effect; [0006] 4. The effect of preventing schistosomiasis; [0007] 5. The effect of removing cold accumulation and dredging menstruation; [0008] 5. Bactericidal effect; [0009] 6. Diuretic effect and anti-radiation effect; [0010] 7. Anti-complement effect; [0011] 8. Control blood sugar ba...

Claims

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Application Information

Patent Timeline
02 Jun 2010
Publication
CN101716007A
IPC
A23L2/38; A23L1/09; A23L33/105; A23L33/15
Inventors
康亚民; 康梦鸯