Drink and thick slurry of ginger and date juice and preparation method of drink and thick slurry

A technology of ginger jujube juice and beverage, which is applied in the field of preparation of ginger jujube juice beverage, concentrated slurry and both, can solve the problems of single function and taste, low economic value, etc., achieve less loss of nutrients, increase economic benefits, The effect of large commercial promotion space

Inactive Publication Date: 2014-12-10
天人果汁集团股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, this type of beverage that only uses red dates as the main component has a single function and taste, and has low economic value. It will be better if other foods can be used in conjunction with it
Ginger is a very suitable food. Its aliases are ginger, ginger skin, ginger root, and spicy cloud. It is produced in the central, southeastern and southwestern provinces of my country. Ginger has the effects of divergence, nausea, and cough in Chinese medicine. , paired with red dates, has a variety of nutritional and health benefits, and can rationally use red dates and ginger, two common raw materials of agricultural and sideline products, but now there is no market for beverages that use red dates and ginger as raw materials to warm the middle and dispel the cold.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0023] A kind of ginger jujube juice beverage of the present invention is taken from the red date concentrated juice sample from northern Shaanxi and ginger water made from common old ginger in the market, and adopts the following raw material ratio, red date concentrated juice 10g, ginger water 15g, white granulated sugar 80g, brown sugar 8g , Sodium Carboxymethylcellulose 1.8g, Xanthan Gum 0.1g, Sucrose Fatty Acid Ester 0.9g, Citric Acid 1.5g, Sodium Citrate 0.2g, D-Sodium Erythorbate 1.8g, Salt 1.2g, Aspartame (containing phenylalanine) 0.4g, acesulfame potassium 0.18g, sucralose 0.15g, potassium sorbate 0.1g.

[0024] The preparation method of above-mentioned ginger jujube juice beverage is as follows:

[0025] ① Accurately weigh 1.8g of sodium carboxymethyl cellulose, 0.1g of xanthan gum, and 0.9g of sucrose fatty acid ester, stir well with white sugar, dissolve in hot water above 65°C, keep warm for 30 minutes until the body is uniform, filter, and set aside;

[0026] ②...

example 2

[0033] A kind of ginger jujube juice drink of the present invention is taken from the red date concentrated juice sample from northern Shaanxi and ginger water made from common old ginger in the market. Methylcellulose sodium 0.9g, xanthan gum 1.5g, sucrose fatty acid ester 1.8g, citric acid 0.1g, sodium citrate 1.5g, D-isoascorbate sodium 0.1g, salt 0.9g, aspartame (containing Phenylalanine) 0.02g, acesulfame potassium 0.30g, sucralose 0.01g, potassium sorbate 1.2g.

[0034] The preparation method of the above-mentioned ginger jujube juice beverage is as described in Example 1, and the corresponding steps correspond to the above-mentioned raw material proportioning.

example 3

[0036] A kind of ginger jujube juice beverage of the present invention is taken from the red date concentrated juice sample that comes from northern Shaanxi and the ginger water that common old ginger is made in the market, and raw material ratio is red date concentrated juice 100g, ginger water 40g, white granulated sugar 300g, brown sugar 50g, carboxylate Sodium methylcellulose 2g, xanthan gum 3g, sucrose fatty acid ester 0.1g, citric acid 2.5g, sodium citrate 4g, D-sodium erythorbate 0.9g, salt 2g, aspartame (containing phenylalanine ) 0.3g, acesulfame potassium 0.02g, sucralose 0.08g, potassium sorbate 1.8g.

[0037] The preparation method of the above-mentioned ginger jujube juice beverage is as described in Example 1, and the corresponding steps correspond to the above-mentioned raw material proportioning.

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PUM

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Abstract

The invention discloses drink of ginger and date juice. The drink comprises the following components in percentage by mass: 1.00-10.00% of concentrated date juice, 0.50-5.00% of ginger juice, 5.00-40.00% of white sugar, 0.20-5.00% of brown sugar, 0.01-0.20% of sodium carboxymethylcellulose, 0.01-0.30% of xanthan gum, 0.01-0.20% of sucrose fatty acid ester, 0.01-0.30% of citric acid, 0.02-0.50% of sodium citrate, 0.010-0.20% of D-sodium erythorbate, 0.010-0.20% of salt, 0.002-0.04% of aspartame (containing phenylalanine), 0.002-0.04% of acesulfame, 0.001-0.02% of sucralose, 0.01-0.3% of potassium sorbate and the balance of pure water. The drink and thick slurry of ginger and date juice are prepared by gradually dissolving the components, sufficiently stirring and by adding different amounts of water to fix the volume.

Description

technical field [0001] The invention belongs to the technical field of beverage production, in particular to a ginger jujube juice beverage, a thick syrup and a preparation method for both. Background technique [0002] In recent years, with the improvement of people's living standards, people's eating habits are gradually changing from food and clothing to nutrition. The appearance of beverages satisfies this consumption demand very well. Although the history of industrialized production of beverages is only more than 100 years, the beverage industry is already in the leading position in the food industry and has stepped into the ranks of modern production. At present, the development of natural, safe and nutritious beverages is particularly rapid, and various types of beverages have emerged as the times require, and with the application of advanced technology, various types of beverages have been continuously developed and innovated. [0003] At present, there are many ju...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02
CPCA23L2/02A23L2/52A23L2/60A23V2002/00A23V2250/5086A23V2250/032A23V2250/2482A23V2250/242
Inventor 薛红科校崇竣寇云娟张云霞
Owner 天人果汁集团股份有限公司
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