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Jujube-ginger compound beverage and preparation method thereof

A technology of ginger juice beverage and red date juice, which is applied in the direction of food science and the like, can solve the problems of difficult storage of fresh dates and fresh ginger, and achieve the effects of convenient factory production, strong antioxidant properties and improved nutritional value.

Inactive Publication Date: 2013-03-13
NORTHWEST A & F UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Although both jujube and ginger have rich nutrition and the effect of disease prevention and treatment, fresh jujube and fresh ginger are more difficult to store

Method used

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Embodiment Construction

[0020] The technical solutions of the present invention will be further described in detail below in conjunction with specific embodiments.

[0021] A jujube ginger juice beverage, which contains the following raw materials in parts by weight: 40% compound juice of ginger juice and jujube juice, 8% white sugar, 0.20% sour agent, 0.003% jujube essence, 0.4% potassium sorbate, and the rest is pure water . The volume ratio of ginger juice and red date juice in the compound juice of ginger juice and red date juice is 1:5. The components of the sour agent are citric acid, malic acid and vitamin C. The mass ratio of the citric acid, malic acid and vitamin C is 8:1:0.5.

[0022] A preparation method of jujube ginger juice beverage, comprising the following steps:

[0023] (1) Select fresh ginger and jujubes in the sugar-core stage, peel the ginger and jujubes, remove the pits and clean them, add purified water 6 times the weight of the ginger and jujubes, put them into a beater fo...

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Abstract

The invention discloses a jujube-ginger compound beverage and a preparation method thereof. The beverage comprises the following raw materials in percentage by weight: 40% of jujube-ginger compound juice, 8% of sugar, 0.20% of sour agent, 0.003% of jujube essence, 0.4% of potassium sorbate and the balance of pure water, wherein the volume ratio of ginger juice to jujube juice in the jujube-ginger compound juice is 1:5. The beverage processed by using the method disclosed by the invention is unique in fragrance, and most of functional nutritional ingredients in jujubes and gingers are dissolved, therefore, the nutrition value of the beverage is greatly improved, and the beverage not only has stronger antioxidant properties, but also has the effects of invigorating the stomach, soothing the nerves, removing coldness, stopping vomiting, building the body, preventing diseases, and the like.

Description

technical field [0001] The invention belongs to the technical field of compound fruit and vegetable beverage production, and relates to a jujube ginger juice beverage and a preparation method thereof. Background technique [0002] Red jujube (Zizyphus jujube Mill) originates in my country, and is the fruit of the jujube tree of the Rhamnaceae (Rhamnaceae) plant. It has a cultivation history of more than 4,000 years and is widely planted in northern my country. Jujube is not only rich in nutrition, but also contains a variety of biologically active ingredients, including jujube polysaccharides, phenols, saponins, cyclic nucleotides, alkaloids, essential oils, etc., which can enhance immune function, anti-oxidation, anti-anxiety, anti-inflammation, and improve gastrointestinal function environment and protect the liver. [0003] Ginger (Zingiber officinale) belongs to the Zingiber Bochm family (zingiberaceae), and is an important cultivated plant in tropical and subtropical r...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/04
Inventor 鲁周民赵楠李新岗
Owner NORTHWEST A & F UNIV
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