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Waxberry and ginger juice and preparation method thereof

A kind of bayberry ginger juice and the technology of the production method are applied in the field of food processing, which can solve the problems of few varieties, etc., and achieve the effects of sweet and sour taste, increased health care effect, and simple and easy process

Inactive Publication Date: 2014-01-01
TONGLING TIANPINGSHAN FLAVORING FACTORY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, in my country's beverage market, there are relatively few beverage varieties using ginger and red bayberry as raw materials.

Method used

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Examples

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Comparison scheme
Effect test

Embodiment Construction

[0014] A bayberry ginger juice made from the following raw materials in parts by weight (grams): 100 bayberry, 80 ginger, 30 fresh Moringa leaves, 1 clove, 2 kudzu root, 1 raw land, 2 red peony root, 3 Tangsongcao, 3 white cloud melon leaves 2. Stick grass 1, salt 5, sugar 20, red wine 30, water.

[0015] The preparation method of described bayberry ginger juice, comprises the following steps:

[0016] (1) Rinse the red bayberry, soak it in a light acetic acid solution with a concentration of 0.8% for 20 minutes, remove it, rinse it with pure water, press it, and wring out the red bayberry juice with clean gauze;

[0017] (2) Add water to decoct raw materials of traditional Chinese medicines such as bitter clove, kudzu root, raw land, red peony root, etc., filter to remove slag, and ultrafilter the filtrate to obtain the essence liquid;

[0018] (3) Peel the ginger, wash and mince the fresh leaves of Moringa blanch in 95°C salt water for 6 minutes, remove and rinse, ...

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Abstract

The invention discloses waxberry and ginger juice and a preparation method thereof. The waxberry and ginger juice disclosed by the invention is prepared from the following raw materials in parts by weight: 50-100 parts of waxberry, 60-80 parts of ginger, 20-30 parts of fresh horseradish tree leaves, 1-2 parts of clove, 2-3 parts of the root of kudzu vine, 1-2 parts of radix rehmanniae, 1-2 parts of root of common peony, 2-3 parts of thalictrum aquilegifolium, 2-3 parts of merremiayunnanensis, 1-2 parts of pseudostellaria maximowicziana, 3-6 parts of salt, 10-25 parts of white sugar, 20-30 parts of red wine, and proper amount of water. The waxberry and ginger juice disclosed by the invention is sour, sweet and tasty in taste and has the beneficial components of waxberry and ginger; simultaneously, the traditional Chinese medicine components are also added into the formula; the health-care effects are increased, wherein radix rehmanniae has the effects of clearing heat, cooling blood, tonifying yin and promoting the secretion of saliva or body; merremiayunnanensis has the effects of beneficiating intelligent, calming the nerves, eliminating phlegm and diminishing swelling; and the process is simple and feasible.

Description

technical field [0001] The invention belongs to food processing technology, in particular to bayberry ginger juice and a preparation method thereof. Background technique [0002] Red bayberry is a unique characteristic fruit in southern my country. The rich phenolic substances and anthocyanins contained in red bayberry are the most valuable substances among various nutrients, which can eliminate free radicals in the human body, promote resynthesis of retinoids, Improve circulation, anti-ulcer, anti-inflammation and other pharmacological activities. 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] At present in my country's b...

Claims

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Application Information

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IPC IPC(8): A23L2/02A23L1/30A23L33/105
CPCA23L2/02A23L2/52A23L33/105A23V2002/00
Inventor 丁晓明
Owner TONGLING TIANPINGSHAN FLAVORING FACTORY
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