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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

Inactive Publication Date: 2012-08-01
宁德市远德食品有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, fresh ginger and ginger product leftovers are used as the main raw materials. After drying and multiple crushing processes, fresh ginger powder and ginger dregs powder are prepared respectively, and further processed into ginger solids with unique flavor and convenient portability and drinking. drinks

Method used

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Examples

Experimental program
Comparison scheme
Effect test

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

The invention belongs to the technical field of agricultural product processing and the comprehensive utilization field of by-product processing and particularly relates to a solid ginger beverage. The solid ginger beverage comprises the following main raw materials: by weight, 20% - 60% of the fresh ginger powder, 30% - 70% of the ginger slag powder, 3% - 10% of the brown powdered sugar, 3% - 10% of the powdered sugar, 0.2% - 2% of the natural stabilizers and the percentage sum of the above raw materials is 100%. By means of physical processing technology of superfine grinding, the solid ginger beverage can not only maximumly maintain the original flavor, nutritional ingredients and effects of gingers, but also improve digestive absorption functions of users, comprehensively utilize ginger scraps, change waste materials into things of value, reduce emission and consumption, reduce the cost of the solid ginger beverage by more than 50%, and increase the commodity added value. The solid ginger beverage is convenient to carry and drink, is an ideal dual-purpose drink with the medical value and the edibleness, and has functions of adjusting physiological cold nature, activating blood and warming stomachs.

Description

technical field [0001] The invention belongs to the technical field of agricultural product processing and the field of comprehensive utilization of processing by-products, and more specifically relates to a ginger solid beverage. Background technique [0002] Ginger, also known as Dixin and Bailayun, is a perennial root herb of Zingiberaceae ( Zingiber officinale Rosc. ) rhizome, has a unique aroma and ginger. Ginger is an economic crop with great development and utilization value. Ginger not only contains a variety of nutrients, such as crude protein, carbohydrates, various amino acids, rich vitamins and mineral elements, but also contains gingerol, zingiberene, citral, Linalool and other bioactive substances enjoy the reputation of "natural antibiotics". It integrates nutrition, seasoning and health care. It has been regarded as a health product with the same source of medicine and food by doctors since ancient times. It has the functions of dispelling cold, dehumidifica...

Claims

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Application Information

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IPC IPC(8): A23L1/212A23L2/38A23L1/29A23L19/00A23L33/00
Inventor 林晓姿何志刚李维新魏巍吴邦经刘丽英吴玲吴广晟
Owner 宁德市远德食品有限公司
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