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A kind of ginger solid beverage and preparation method thereof

A technology of solid beverage and ginger, applied in the field of food, can solve the problem of less research, and achieve the effects of delicious taste, choleretic cholesterol, and cardiovascular and cerebrovascular system promotion.

Active Publication Date: 2016-08-17
SHANDONG AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the existing fruit-flavored solid beverages on the market include relatively mature products such as orange powder, sour plum crystal, and apple instant fruit powder. There are also composite solid beverage products that combine mung beans, pineapples, etc., and related ginger There is less research on solid beverages, and it has a huge consumer market and a very broad development space

Method used

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  • A kind of ginger solid beverage and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] The ginger solid drink in this embodiment is made from the following raw materials in parts by weight: 375 parts of concentrated ginger juice, 800 parts of medicinal dextrin, 350 parts of maltodextrin, 200 parts of sucrose, 0.48 parts of ethyl maltol, 0.8 parts of astaxanthin 190 parts and 190 parts of nutritional additives; the raw material parts by weight of the nutritional additives consist of 55 parts of mussel dry powder and 25 parts of edible fish bone powder; every part of the ginger solid drink is 20g.

[0018] The preparation method of the present embodiment ginger solid drink specifically comprises the following steps:

[0019] 1) Preparation of concentrated ginger juice: Wash the ginger, cut into pieces, blanching in boiling water for 2 minutes, cool down to 15°C, squeeze the juice, filter, let the filtrate stand for stratification, take the supernatant liquid and concentrate it under reduced pressure at 15°C to a volume of 20L , reaching the concentration en...

Embodiment 2

[0023] The ginger solid drink in this embodiment is made from the following raw materials in parts by weight: 370 parts of concentrated ginger juice, 600 parts of medicinal dextrin, 350 parts of maltodextrin, 200 parts of sucrose, 0.48 parts of ethyl maltol, 0.5 parts of astaxanthin 180 parts and 180 parts of nutritional additives; described nutritional additive raw material parts by weight consist of 58 parts of mussel dry powder and 22 parts of edible fish bone powder; every part of 20g of described ginger solid drink.

[0024] The preparation method is the same as in Example 1.

[0025] The ginger solid beverage of this embodiment is turmeric powder, and the content of gingerol is 0.065% as determined by HPLC.

Embodiment 3

[0027] The ginger solid beverage of this embodiment is made from the following raw materials in parts by weight: 380 parts of concentrated ginger juice, 1000 parts of medicinal dextrin, 350 parts of maltodextrin, 200 parts of sucrose, 0.48 part of ethyl maltol and 0.6 part of astaxanthin and 200 parts of nutritional additives; the raw material parts by weight of the nutritional additives consist of 52 parts of mussel dry powder and 28 parts of edible fish bone powder; every part of the ginger solid drink is 20g.

[0028] The preparation method is the same as in Example 1.

[0029] The ginger solid beverage of this embodiment is an orange-yellow powder, and the content of gingerol is 0.057% as determined by HPLC.

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Abstract

The invention provides ginger solid beverage, which is prepared from the following raw materials in parts by weight: 370-380 parts of concentrated ginger juice and 600-1,000 parts of medicinal dextrin, 350 parts of maltodextrin, 200 parts of sucrose, 0.48 part of ethyl maltol, 0.5-0.8 part of astaxanthin and 180-200 parts of a nutrition additive, wherein the nutrition additive comprises the following raw materials in parts by weight: 50-60 parts of dried mussel powder and 20-30 parts of edible fishbone meal. The ginger solid beverage provided by the invention is safe in selected material, reasonable in formula, bright in color and luster, and pure in taste; the sweet, hot, savory and mellow tastes are sequentially emitted and fused with delicious taste of seafood; the ginger solid beverage is mildly spicy in sweetness, strong in savory and mellow tastes, unique in flavor, convenient to carry, simple in process and low in temperature in the processing process; the loss of effective components in ginger is avoided to the maximal extent; and the gingerol content can be up to 0.065% by HPLC determination.

Description

technical field [0001] The invention belongs to the technical field of food, and relates to a ginger solid beverage and a preparation method thereof. Background technique [0002] Ginger is one of my country's traditional agricultural and sideline products for export, and my country is also one of the countries with the largest ginger production in the world. Since ancient times, there have been a lot of research and utilization on the edible and medical value of ginger in our country. The fleshy rhizome of ginger is edible, and every 100g of fresh ginger contains 85-87g of water, 8.5g of carbohydrates, 0.6-1.4g of protein, and various minerals and vitamins. Ginger contains ingredients such as gingerol, shogaol, zingerone, gingerol, ginger sterol and curcumone, which have the effects of dispelling cold, antiemetic, and aiding digestion. Gingerol and shogaol are the spicy components of ginger, which have the effect of lowering blood sugar and cholesterol; when gingerol is d...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/39A23L2/52A23L33/10A23L17/20A23L17/40A23L29/30
CPCA23L2/39A23L2/52A23V2002/00A23V2200/30
Inventor 乔旭光高歌李宁阳卢晓明
Owner SHANDONG AGRICULTURAL UNIVERSITY
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