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A technology for ginger brown sugar and beverages, applied in the fields of application, food preparation, food science, etc.
Inactive Publication Date: 2011-12-07
深圳华森国际健康饮品有限公司
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Summary
Abstract
Description
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Application Information
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Problems solved by technology
[0002] At present, most of the beverages on the market are cold beverages, and some consumers with cold constitutions tend to cool their stomachs after drinking.
Method used
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Examples
Experimental program
Comparison scheme
Effect test
Embodiment 1
[0020] ① Weigh 30kg of fresh young turmeric, wash it, remove the skin, slice it, add 5 times of drinking purified water, extract at 85±3°C for 30min, and filter to obtain ginger extract.
[0021] ② Weigh 50kg of brown sugar and 0.3kg of vitamin C, add brown sugar to hot drinking water to dissolve, then add ginger extract and vitamin C in turn, stir evenly, filter, add drinking water to make up to 1000L, fill, sterilize, cool , package, and obtain a finished product.
Embodiment 2
[0023] ① Weigh 10kg of fresh young turmeric, wash it, remove the skin, slice it, add 10 times of drinking purified water, extract at 85±3°C for 60min, and filter to obtain ginger extract.
[0024] ② Weigh 80kg of brown sugar, 0.5kg of vitamin C, and 0.8kg of food flavor, add brown sugar to hot drinking water to dissolve, then add ginger extract, vitamin C, food flavor in turn, stir evenly, filter, add drinking water to make up to 1000L, filling, sterilization, cooling, packaging, and finished products.
Embodiment 3
[0026] ① Weigh 10kg of peeled and dehydrated small turmeric slices, add 15 times of drinking purified water, extract at 85±3°C for 30min, and filter to obtain ginger extract.
[0027] ② Weigh 60kg of brown sugar, 0.2kg of vitamin C, and 1kg of food flavor, add brown sugar to hot drinking water to dissolve, then add ginger extract, vitamin C, food flavor in turn, stir evenly, filter, add drinking water to make up to 1000L , filling, sterilization, cooling, packaging, and finished products.
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PUM
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Abstract
The invention provides a ginger brown sugar beverage and a preparation method thereof. The ratio of raw materials is: 0.1-20% of ginger, 2-10% of brown sugar, 0.01-0.05% of vitamin C, 0-0.2% of edible essence, and the balance is pure drinking water; the ratio of raw materials II is: ginger 0.1-0.05%. 20%, brown sugar 2-10%, red date juice 0-10%, wolfberry juice 0.1-10%, longan juice 0.1-10%, pectin 0.01-0.1%, xanthan gum 0.01-0.08%, vitamin C 0.01- 0.05%, edible essence 0-0.2%, and the balance is pure drinking water. The ginger brown sugar beverage of the present invention has the effects of relieving the exterior and expelling cold, warming the middle to stop vomiting, warming the lungs and relieving cough, replenishing qi and blood, invigorating the spleen and warming the stomach, relieving the middle and relieving pain, promoting blood circulation and removing stasis.
Description
technical field [0001] The present invention relates to a kind of beverage, especially a kind of ginger brown sugar beverage. Background technique [0002] At present, most of the drinks on the market are cold drinks, and some consumers with cold constitutions tend to cool their stomachs after drinking. Contents of the invention [0003] The present invention provides a brand-new warm drink—ginger brown sugar drink, which has the effects of relieving exterior and dispelling cold, warming middle and relieving vomiting, warming lung and relieving cough, replenishing qi and blood, invigorating spleen and warming stomach, relieving pain in middle and relieving pain, promoting blood circulation and removing stasis. [0004] The present invention adopts the technical scheme as follows: [0005] plan 1 [0006] The ginger brown sugar beverage has the following raw material proportions: 0.1-20% of ginger, 2-10% of brown sugar, 0.01-0.05% of vitamin C, 0-0.2% of edible essence, a...
Claims
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Application Information
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