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Processing technique of bayberry juice with ginger flavor

A processing technology, ginger-flavored technology, applied in the processing technology field of ginger-flavored bayberry juice, to achieve the effect of good taste and simple processing technology

Inactive Publication Date: 2013-06-05
苏州苏东庭生物科技有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] And also do not have the beverage of ginger and red bayberry juice on the market at present

Method used

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Embodiment Construction

[0014] The preferred embodiments of the present invention are described in detail below, so that the advantages and features of the present invention can be more easily understood by those skilled in the art, so as to define the protection scope of the present invention more clearly.

[0015] A kind of processing technology of ginger bayberry juice, the processing technology step of its ginger flavor bayberry juice is as follows:

[0016] A), the preparation of red bayberry juice, feed the washed and drained red bayberry and natural spring water according to the ratio of 1:5, heat to boil, stir while heating, so that the solids are leached out; when the soluble solids of the raw materials reach more than 5.0%. It can be boiled. In order to ensure the quality, you can use a hand-held sugar meter to monitor; filter the boiled material with gauze to get the first juice, put this liquid into the jacketed pot for later use, and then mix the filter residue and water according to the ...

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Abstract

The invention discloses a processing technique of bayberry juice with a ginger flavor. The processing technique comprises the following steps that (A), in a step of preparation of bayberry juice, cleaned and drained bayberry and natural spring water are input in a proportion of 1 to 5, the bayberry and the natural spring water are heated and boiled, and the bayberry and the natural spring water are stirred while being heated so that a solid is leached to obtain the bayberry juice; (B), in a step of mixing of the bayberry juice, the bayberry juice and ginger are put into a clean container in the proportion of 1 to 25 to obtain a mixing solution; and (C), in a step of impregnation of the bayberry juice, the mixing solution is impregnated for 50-60 minutes at the impregnation temperature of 50-60 DEG C. According to the method, a beverage which has a good taste and has the advantages of ginger and bayberry can be provided, and is simple in processing technique.

Description

technical field [0001] The invention relates to the field of beverages, in particular to a processing technology of ginger-flavored red bayberry juice. Background technique [0002] Ginger is warm in nature and pungent in taste. It has the effects of dispelling cold and sweating, relieving exterior syndrome and expelling wind, and is suitable for people with wind-cold and cold. Traditional Chinese medicine believes that ginger has the effects of relieving the exterior and dispelling cold, warming the middle and relieving vomiting, resolving phlegm and relieving cough. [0003] Scientists in the United States and Denmark have shown that ginger powder can relieve symptoms of motion sickness such as headache, dizziness, nausea, and vomiting. The effective rate is about 90%, and the efficacy can last for more than 4 hours. Folks use ginger to prevent motion sickness and seasickness, and some use ginger slices to paste Neiguan points, which has obvious anti-sickness effect. [...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02
Inventor 王倩王建新
Owner 苏州苏东庭生物科技有限公司
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