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Ginger-jujube juice beverage and preparation method thereof

A production method and technology of ginger jujube are applied in the field of food processing to achieve the effects of maintaining blood sugar stability and relieving indigestion

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

[0002] At present, the ginger jujube juice drinks on the market are generally pretreated, boiled, filtered and seasoned, filled and sterilized, but the obtained varieties are simple in composition, and the taste and health value are limited. Therefore, the prepared taste is unique and has health benefits. Ginger jujube juice, to meet market demand

Method used

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Examples

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Comparison scheme
Effect test

Embodiment Construction

[0014] A ginger and jujube juice drink is made from the following raw materials in parts by weight (kg): 60 gingers, 80 red dates, 15 milk powder, 30 vinegar, 2 bloodweeds, 1 scallop root, 3 verbena, 1 ginseng leaf, Radix Paeoniae Rubra 2, Loquat Leaf 2, Peppermint 2, Caulis Spatholobus 1, Lemongrass 1, Brown Sugar 25, water to taste.

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

[0016] (1) Wash, peel and shred the ginger, put it in the pot, bake it with slow fire for 2 minutes, take it out of the pot and mix it with vinegar, seal it and let it stand for 3 hours, filter it, and get ginger vinegar and shredded ginger for use;

[0017] (2) Wash the red dates, remove the pits, steam them, press and mash them into mud, combine them with shredded ginger, add 10 times the total amount of water to grind, boil for 8 minutes, and filter to obtain ginger jujube liquid;

[0018] (3) Add 8 times of water to boil for 2 hou...

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Abstract

The invention discloses ginger-jujube juice beverage and a preparation method thereof. The ginger-jujube juice beverage disclosed by the invention is prepared from the following raw materials in parts by weight: 50-60 parts of ginger, 60-100 parts of red date, 10-20 parts of milk powder, 20-30 parts of vinegar, 1-2 parts of ventilago leiocarpa benth, 1-2 parts of creeping fig root, 2-3 parts of vervain, 1-2 parts of ginseng leaf, 2-3 parts of root of common peony, 2-3 parts of loquat leaf, 1-3 parts of mint, 1-2 parts of caulis spatholobi, 1-2 parts of lemon-grass, 10-25 parts of brown sugar, and proper water. The ginger-jujube juice beverage disclosed by the invention is sour, sweet and tasty; vinegar and milk powder are added to ferment and emulsify, so that nutritional components are easy to digest and absorb, therefore, the ginger-jujube juice beverage is beneficial to human health; simultaneously, the components, such as ginseng leaf, loquat leaf and the like, are added, and therefore, the ginger-jujube juice beverage disclosed by the invention comprehensively has the effects of relieving dyspepsia, keeping glucostasis, clearing heat, removing toxicity, being diuretic, dehumidifying, relieving thirst and wetting whistle.

Description

technical field [0001] The invention belongs to food processing technology, in particular to a ginger jujube juice drink and a preparation method thereof. Background technique [0002] At present, the ginger jujube juice drinks on the market are generally pretreated, boiled, filtered, seasoned, filled and sterilized. However, the obtained varieties are simple in composition, and the taste and health value are limited. Therefore, the prepared taste is unique and has health benefits. Ginger jujube juice to meet market demand. Contents of the invention [0003] The purpose of the present invention is to provide a ginger jujube juice drink and a preparation method thereof. [0004] The present invention is achieved through the following technical solutions: [0005] A ginger jujube juice drink, which is made of the following raw materials in parts by weight: 50-60 parts of ginger, 60-100 parts of red dates, 10-20 parts of milk powder, 20-30 parts of vinegar, 1-2 p...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L1/30A23L33/105
CPCA23L2/02A23L2/52A23L33/105A23V2002/00A23V2200/30A23V2200/32A23V2250/21A23V2200/328
Inventor 丁晓明
Owner TONGLING TIANPINGSHAN FLAVORING FACTORY
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