Instant ginger decoction powder and instant ginger decoction

A technology for dissolving ginger soup and ginger soup, which is applied to the functions of food ingredients, food preparation, food drying, etc., can solve the problems of slow dissolution rate, poor solubility, and loss of physiological activity of ginger soup, so as to avoid loss, delay sedimentation, Effect of increasing dissolution rate
CN103549562AActive Publication Date: 2014-02-05HUBEI FENGTOU FOODSTUFF CO LTD +1
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Patent Information

Authority / Receiving Office
CN · China
Current Assignee / Owner
HUBEI FENGTOU FOODSTUFF CO LTD
Publication Date
2014-02-05

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Abstract

The invention relates to an instant ginger decoction powder and instant ginger decoction. The instant ginger decoction powder and the instant ginger decoction are characterized in that: the instant ginger decoction powder is prepared by: adding 10-30 parts by weight of a mixture of potato starch and soluble starch with a weight ratio of 1:1-1:3, 1-5 parts by weight of water-soluble dietary fiber, 5-10 parts by weight of maltitol, 1-5 parts by weight of collagen powder and 1-5 parts by weight of lycium barbarum polysaccharide into each 100 parts by weight of ginger juice, mixing uniformly for compounding, homogenizing, performing quick-freezing processing and vacuum freeze drying. The ginger juice is a filtrate obtained by: cleaning ginger, removing impurities, adding water and juicing, then adding cellulase and pectase into a mixture obtained by juicing, keeping warm at 30-50 DEG C for 10-50 min and filtering. The instant ginger decoction powder is capable of keep the ginger flavor and is fast in dissolving speed, and the preparation technology is simple and convenient.
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Description

technical field

[0001] The invention belongs to the field of solid beverage processing, in particular to instant ginger soup powder and instant ginger soup. Background technique

[0002] Ginger, also known as Dixin and Bailayun, is the rhizome of the perennial herbaceous plant of Zingiberaceae, and is a widely used medicinal and edible plant. Ginger has high medicinal value and has been regarded by medical scientists as a health product with the same source of medicine and food since ancient times. It has multiple functions such as dispelling cold, dampness, warming the stomach, and accelerating blood circulation. At the same time, the edible value of ginger is also very high, and it is an economic crop with great development and utilization value. In addition to containing main physiologically active substances such as zingerone and gingerol, it also contains protein, polyglycosides, vitamins and various trace elements. Nutrition, seasoning and health care all in one. [...

Claims

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