Solid ginger beverage
A solid beverage and ginger technology, applied in the fields of application, food preparation, food science, etc., to achieve the effect of good taste and quality, easy to carry, and adjust physiological coldness
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Embodiment 1
[0020] ①Wash the fresh ginger, cut it into thin slices with a thickness of 5mm, and place it in an oven at 50°C to air-dry the fresh ginger with a water content of 6% (w / w), then crush it into 100-mesh fresh ginger coarse powder, and then Superfine pulverization to 600 mesh fine powder at 2°C.
[0021] ②Wash the ginger peel, ginger fibrous roots, and ginger pieces, soak them in water until the salinity is <1%, pH=6.0-7.0, put them in the sun, drain and dry them until the water content is 6% (w / w) dry block, then pulverized into 100 mesh ginger dregs coarse powder, then ultrafinely pulverized to 600 mesh fine powder at 2°C.
[0022] ③Place the brown sugar and white sugar in an oven at 60°C to air-dry to a water content of 7% (w / w), and then crush them to 100 mesh powder.
[0023] ④ Sieve the natural stabilizer xanthan gum to prepare a powder with a fineness of 100 meshes.
[0024] 5. the natural stabilizer of the fresh ginger powder of step 1, the ginger residue powder of ste...
Embodiment 2
[0026] ①Wash the fresh ginger, cut it into 5mm×5mm pieces, put it in an oven at 55℃ and air-dry it until the water content is 6% (w / w), and then crush it into 90-mesh fresh ginger powder. Then carry out superfine pulverization to 700 mesh fine powder at 1°C.
[0027] ②Wash the ginger skin and ginger pieces, soak them in water until the salinity is <1%, pH=6.0-7.0, put them in the sun, drain and dry them until the water content is 8% (w / w), Then pulverize into 90 mesh ginger dregs coarse powder, then carry out superfine pulverization to 700 mesh fine powder at 1°C.
[0028] ③ Place the brown sugar and white sugar in an oven at 60°C to air-dry to a water content of 8% (w / w), and then crush them to 90-mesh powder.
[0029] ④ Sieve the natural stabilizer konjac gum to prepare powder with a fineness of 90 meshes.
[0030] 5. the natural stabilizer of the fresh ginger powder of step 1, the ginger residue powder of step 2, the brown sugar powder and white sugar powder of step 3, st...
Embodiment 3
[0032] ①Wash the fresh ginger, cut it into 5mm×5mm pieces, place them in an oven at 45°C and air-dry them until the water content is 5% (w / w), and then crush them into 110-mesh fresh ginger powder. Then carry out superfine pulverization to 800 mesh fine powder at 0°C.
[0033] ②Wash the ginger skin, soak it in water until desalted and deacidified, place it in an oven at 55°C and air-dry it to a dry piece of ginger residue with a water content of 8% (w / w), then crush it into a 110-mesh ginger residue powder, and then Superfine pulverization to 800 mesh fine powder at 0°C.
[0034] ③ Place the brown sugar and white sugar in an oven at 45°C to air-dry to a water content of 8% (w / w), and then crush them to 110-mesh powder.
[0035] ④ Sieve the natural stabilizer pectin powder to prepare a powder with a fineness of 110 meshes.
[0036] ⑤ Remove the pits from the red dates, air-dry them in an oven at 60°C until the water content reaches 10% (w / w), cut them in half, and pack each 2...
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Abstract
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