Ginseng milk and preparation method thereof

A technology of ginseng and liquid milk, which is applied in the direction of milk preparations, dairy products, milk substitutes, etc., can solve the problems of not being able to maintain the natural flavor and nutritional content of ginseng plants, delay cell tissue aging, provide rich and comprehensive nutrition, and promote human growth The effect of development

Inactive Publication Date: 2010-11-03
胡彬
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0003] At present, there are many ginseng milk preparations in the prior art, such as a kind of "American ginseng milk tea" announced by the Chinese invention patent publication number CN 1102058A on May 3, 1995; 1605261A announced "American ginseng milk and its preparation method"; and "Ginseng milk and its preparation method" disclosed by the inventor himself in

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A kind of ginseng milk, is the obtained mixture made according to the following components by weight: ginseng slurry 15; milk 75; high-quality white sugar 5; sorbitol 4.5; sodium carboxymethylcellulose 0.5; The filtrate extracted by grinding; the specific preparation method is as follows: first select a large, solid, and undamaged fresh ginseng, wash it with cold water, remove impurities, and put it in a container; then add 0.1% ginseng to the container. Aqueous citric acid solution, and the addition amount of aqueous citric acid solution is controlled, so that the liquid level of the solution completely submerges the fresh ginseng contained in the soaking container; then the container is heated, and the temperature of the aqueous citric acid solution is controlled to be 50°C; After 2 hours, remove the ginseng and drain it; take the soaked ginseng and mix it with drinking water according to the standard of 1:5 weight ratio, send it to a colloid mill for refining to 80 me...

Embodiment 2

[0027] A kind of ginseng milk, which is a mixture prepared according to the following weight percentages: ginseng slurry 10; soybean milk 80; high-quality white sugar 3.5; mannitol 6.2; sodium carboxymethylcellulose 0.3; The filtrate extracted by water grinding; its specific preparation method is: first select a large, solid, fresh-keeping ginseng without damage, wash it with cold water, remove impurities, and put it in a container; then add a concentration of 0.2 to the container. % of citric acid aqueous solution, and control the add-on of citric acid aqueous solution, so that the liquid level of the solution completely submerges the fresh-keeping ginseng contained in the soaking container; then the container is heated to control the temperature of the citric acid aqueous solution to be 55°C; After softening and soaking for 2 hours, remove the ginseng and drain it; take the soaked ginseng and mix it with drinking water according to the standard of 1:5 weight ratio, send it to...

Embodiment 3

[0034] A kind of ginseng milk, which is a mixture prepared according to the following weight percentages: ginseng slurry 3; goat milk 87; high-quality white sugar 3; maltitol 6.9; gum arabic 0.1; The filtrate; its specific preparation method is: first select a large, solid, fresh ginseng without damage, wash it with cold water, remove impurities, and put it in a container; then add a concentration of 0.3% citric acid aqueous solution to the container, And control the addition of the citric acid aqueous solution, so that the liquid level of the solution is completely submerged into the fresh ginseng contained in the soaking container; then the container is heated, and the temperature of the citric acid aqueous solution is controlled to be 60 ° C; after softening and soaking for 2 hours, remove Take out the ginseng and drain it; take the soaked ginseng and mix it with drinking water according to the standard of 1:5 weight ratio, send it to a colloid mill for refining to 100 mesh,...

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Abstract

The invention relates to ginseng milk and a preparation method, belonging to the technical field of health-care drinks. The ginseng milk is the mixture produced by processing ginseng serous fluid, liquid milk, high-quality white sugar, natural sweetener and emulsion stabilizer; and the preparation method is as follows: fresh or preserved ginseng-ginseng serous fluid-material mixing-milky mixed liquid-homogenization-vacuum degassing-removing of upper-layer oxidation liquid and suspended bubbles-ginseng milk initial liquid-ultra-high temperature sterilization-filling and sealing-finished product. The use of the ginseng milk has the effects of preserving health, conditioning insufficiency of qi, blood and body fluid, enhancing immunity, improving female menopausal symptoms, improving male sexual disorders, prolonging life and promising longevity.

Description

technical field [0001] The invention relates to a production method of a health drink, in particular to a ginseng milk and a preparation method thereof. Background technique [0002] Ginseng, a perennial herb, likes a cool and humid climate. It mostly grows in mixed coniferous and broadleaf forests or miscellaneous forests on gentle slopes or slopes of mountains with a small temperature difference between day and night at an altitude of 500-1100 meters. Because the root is hypertrophy, shaped like a spindle, often has bifurcations, and its overall appearance resembles a human head, hands, feet and limbs, it is called ginseng. The elegant names of ancient ginseng are sealwort, goblin, and god grass. Ginseng is known as the "King of Herbs". Ginseng is a tonic and strong medicine, and almost everyone in the world knows it. my country has a long history of using ginseng to prevent and treat diseases. Its effect has not only been affirmed by countless medical scientists in an...

Claims

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Application Information

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IPC IPC(8): A23C9/152A23C11/10
Inventor 胡彬
Owner 胡彬
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