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Beverage with suspended ginseng particles and preparation method thereof

A technology of particle suspension and ginseng, which is applied in the direction of food ingredients, the function of food ingredients, and food ingredients as taste improvers, etc. It can solve the problems that the particles are easy to loosen and difficult to be uniform and stable, and achieve the effect of smooth taste

Active Publication Date: 2016-06-22
通化百泉参业集团有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Mainly pretreat ginseng raw materials, crush and harden, add black fungus slurry with natural gel effect and rich in calcium, and make research on the best taste. The purpose is to solve the problem that ginseng does not contain ginseng granular products, and Particles are easy to loosen, not easy to be uniform and stable, etc.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] A beverage with suspended ginseng particles is prepared from the following raw materials in weight percentage: 0.4% of ginseng particles, 12% of black fungus slurry, 7% of white sugar, and the balance is water.

Embodiment 2

[0034] A beverage with ginseng particle suspension and its preparation method:

[0035] 1. Raw material preparation: choose raw sun-dried ginseng, soak and rehydrate and wash.

[0036] 2. Pulverization: Use a pulverizer to pulverize the cleaned ginseng, pass through a 60-mesh sieve, and sieve out ginseng particles larger than 60 mesh and smaller than 20 mesh.

[0037] 3. Black fungus beating: Soak the black fungus in clear water and wash them with warm water at 40°C, drain the water, take the soaked fungus and add the same weight of 40°C water, such as a beater, for 2-4 minutes. The obtained slurry is black fungus slurry.

[0038] 4. Hardening of ginseng granules: Add black fungus slurry to ginseng granules according to regulations, heat to 60 degrees, and harden through the combination of calcium in black fungus and pectin acid in ginseng.

[0039] 5. Deployment: According to the recipe in Example 1, add white granulated sugar (can be made into 70% concentrated sugar soluti...

experiment example

[0042] The addition of black fungus slurry to the product is to use the calcium rich in black fungus to harden ginseng particles, and the polysaccharide colloid contained in black fungus plays a role in suspending the particles.

[0043] The indicators are as follows:

[0044]

traditional water infusion drink Granulated Ginseng Drink Ginseng Granules and Hardening Effect none More than 0.25%, stable black fungus suspension none have

[0045] The quality of the ginseng granule drink is closely related to the dosage of granules, the dosage of different black fungus slurries, and the dosage of different white sugar. Orthogonal test analysis was carried out with different factor levels. Orthogonal test factor levels and test results are as follows:

[0046] Orthogonal test factor level table for ginseng granule drink

[0047] factor\level 1 2 3 A Ginseng particle amount (%) 0.35 0.4 0.45 B black fungus slurry (%) 1...

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PUM

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Abstract

The invention relates to a beverage and a preparation method. That is, a drink with suspended ginseng particles and a preparation method thereof. It is made from ginseng granules, black fungus, sugar and water. The method steps are as follows: raw sun-dried ginseng→selection→soaking→cleaning→crushing and granulating→sieving→adding black fungus slurry to harden→mixing sucrose etc.→bottling→sealing→sterilizing→cooling→finished product. The black fungus slurry is added to the product to use the calcium rich in black fungus to harden the ginseng particles, and the polysaccharide colloid contained in the black fungus plays a role in suspending the particles. The product contains ginseng particles and has a visual effect of suspension. The taste has the slightly bitter taste of ginseng and the smoothness of black fungus. It is mellow and natural, and has the unique aroma and taste of ginseng and black fungus.

Description

technical field [0001] The invention relates to a beverage and a preparation method. That is, a drink with suspended ginseng particles and a preparation method thereof. Background technique [0002] The production technology of beverages in food has a relatively short history in the field of food processing, but it has a wide range of applications, such as fruits, milk, tea, grains, plant extracts, etc. It adopts the principle of canned food processing and preservation. After the product is prepared, it is filled, sealed and sterilized. The product can be preserved for more than one year. [0003] With the development of science and technology, beverage processing technology is also improving. At present, a number of research results have been achieved in ultra-high temperature sterilization, aseptic filling, and modern equipment research and development. The technical aspects mainly focus on the development of new raw materials, beverage clarification and Suspension stabi...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/38A23L2/52A23L33/00
CPCA23L2/02A23L2/52A23L31/00A23L33/10A23V2002/00A23V2200/16A23V2200/30
Inventor 骆长林
Owner 通化百泉参业集团有限公司