Acidic milk beverage containing ginger extracting solution and preparation method thereof

Abstract

The invention relates to the field of milk beverage preparation, more particularly, to an acidic milk beverage containing ginger extracting solution and a preparation method thereof. The acidic milk beverage containing ginger extracting solution disclosed by the invention contains, based on 100 parts by weight of raw materials, as follows: 0.05 to 0.2 parts of milk protein, 4 to 10 parts of ginger extracting solution and thickener, wherein the thickener contains 0.15 to 0.4 parts of soybean polysaccharide, and 0.05 to 0.2 parts of pectin. In this invention, in order to overcome the impact on the stability of milk protein by a plurality of substances contained in the ginger extracting solution, such as gingerol, zingerone, gingerol, zingiberol and the like, a stabilizer including thickenerpectin, guar gum or pectin, guar gum and other colloids are added in the preparation process; besides, the stability of a sour milk system containing the ginger extracting solution on condition of long guarantee period can be effectively improved through reasonable proportioning, and the milk beverage product of the invention has better stability and longer shelf life than commercially available milk beverage products of this kind.

Description

technical field [0001] The invention relates to the field of milk drink preparation, in particular to an acidic milk drink containing ginger extract and a preparation method thereof. Background technique [0002] In Chinese traditional medicine, ginger is an important drug for expelling cold. Due to different processing methods, it is divided into ginger, dried ginger, ginger peel, ginger juice, soaked ginger and stewed ginger. Su Shi, a great poet of the Song Dynasty, recorded in "Dongpo Miscellaneous Notes": "The monk of Jingci Temple in Qiantang is more than 80 years old, and his face is like a boy. He said that he has served Jiang for 40 years, so he is not old." The evaluation is: "It can be vegetable, harmonious, fruity, and medicinal." This is the best evaluation of ginger. According to testing, ginger contains gingerol, zingerone, gingerol, gingerol, ascorbic acid, carotene, vitamin C, cellulose, protein, fat, sugar, calcium, iron, asparagine, glutamic acid, serine ...

AI Technical Summary

Problems solved by technology

[0006] At present, the technology for the preparation of dairy products with ginger has application number 200810072869.1 "A Healthy Jujube and Ginger Lactic Acid Fermented Beverage and Its Preparation Method" and Application No. 200910082545.0 "Ginger-Containing Yogurt and Its Preparation" Method", the relevant literature has "The Development of Ginger Juice Yogurt Beverage", wherein the patent application number 200910082545.0 provides a method for preparing concentrated ginger juice and adding the prepared ginger juice to yogurt, but there is no The stability of the prepared product is analyzed, and the active ingredients in the ginger juice prepared by this method will be reduced; and in the patent application number 200810072869.1, after adding jujube juice and ginger juice, lactic acid bacteria are added for fermentation, and lactic acid fermentation is obtained. Beverages in which no milk, milk protein or yoghurt has been added and therefore, stability and reactivity issues are not present

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