Preparation process of ginger and orange juice compound beverage

A preparation process and ginger technology are applied in the field of preparation of ginger-orange juice compound beverages to achieve the effects of relieving cough, lowering blood pressure and maintaining myocardial function

Inactive Publication Date: 2014-09-03
马国丰
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although there are many types of drinks on the existing market, there is still a lack of a health drink that can prevent certain chronic diseases, m

Method used

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Example Embodiment

[0015] The preparation process of a ginger-orange juice composite beverage in an embodiment of the present invention will be described in detail below.

[0016] It should be clear that the described embodiments are only a part of the embodiments of the present invention, rather than all the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative work shall fall within the protection scope of the present invention.

[0017] A preparation process of ginger-orange juice composite beverage, which comprises the following steps:

[0018] Weigh the following raw materials: 3kg of orange juice, 2.5kg of ginger, 4kg of licorice juice, 4kg of milk, 9kg of white sugar, 150g of citric acid, 10g of xanthan gum, 22g of konjac gum, and 25g of vitamin C;

[0019] (1) Making ginger juice: Wash the ginger and cut it into thin slices with a knife. The thickness of the slice is 0.3-0.5cm. Then add 3 times the bo...

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Abstract

The invention discloses a preparation process of a ginger and orange juice compound beverage and belongs to the field of foods; the ginger and orange juice compound beverage disclosed by the invention is prepared from the following raw materials in parts by weight: 3 kg of orange juice, 2.5 kg of ginger, 4 kg of liquorice juice, 4 kg of milk, 9 kg of white granulated sugar, 150 g of citric acid, 10 g of xanthan gum, 22 g of konjac glucomannan, and 25 g of vitamin C; the ginger and orange juice compound beverage disclosed by the invention is finally prepared by virtue of a certain process. The invention has the benefit of providing the preparation process of the ginger and orange juice compound beverage; the ginger and orange juice compound beverage has the effects of preventing some chronic diseases, maintaining a myocardial function, reducing blood pressure, relieving cough, eliminating phlegm, pharyngalgia and laryngitis, prolonging the life of epithelial cells and the like, and is a health-care beverage.

Description

technical field [0001] The invention relates to the field of food, in particular to a preparation process of a ginger-orange juice compound beverage. Background technique [0002] Beverage refers to liquid food that uses water as the basic raw material and is produced by different formulas and manufacturing processes for people to drink directly. In addition to providing water, beverages can generally be divided into alcoholic beverages because different types of beverages contain varying amounts of sugar, acid, milk, sodium, fat, energy, and various amino acids, vitamins, inorganic salts and other nutrients. And non-alcoholic beverages, non-alcoholic beverages are also called soft drinks. Although there are various types of drinks on the existing market, there is still a lack of a health drink that can prevent certain chronic diseases, maintain myocardial function, lower blood pressure, relieve cough, expectorant, sore throat and laryngitis, and prolong the life of epithel...

Claims

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Application Information

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IPC IPC(8): A23L2/02A23L2/52A23L1/29A23L33/00
CPCA23L2/02A23L2/52A23L2/56A23L2/60A23L33/00A23V2002/00A23V2250/032A23V2250/5086A23V2250/708A23V2300/26A23V2200/30
Inventor 马国丰
Owner 马国丰
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