A kind of rose ginger milk beverage and preparation method thereof

Abstract

The invention provides a rose ginger milk beverage. The components of the rose ginger milk beverage raw materials and the parts by weight of each component include: 1-10 parts of ginger, 1-8 parts of milk powder, 0.5-2 parts of roses, brown sugar 2 to 8 parts, 2 to 8 parts of white sugar, 0.1 to 1 part of pitted red dates, 0.1 to 1 part of longan meat, 0.01 to 0.2 parts of wolfberry, 0.1 to 0.8 parts of emulsifying thickener, and 0.1 to 0.8 parts of embedding agent; preparation The method is as follows: (1) Ginger, rose, pitted red dates, longan meat and Chinese wolfberry are crushed and then added into water to prepare raw material extraction solution; (2) The embedding agent is dissolved in hot water to form an embedding agent solution, and the embedding agent Mix the embedding agent solution and raw material extraction solution evenly; (3) add milk powder, brown sugar, white sugar and emulsification thickener into water, heat under stirring until dissolved to obtain lactose liquid, and mix the lactose liquid with the material liquid obtained in step (2) Mix, add water to adjust the sugar content, then homogenize and sterilize. The rose ginger milk beverage has strong ginger flavor, good storage stability and high nutritional and health care value.

Description

technical field [0001] The invention belongs to the field of dairy products, in particular to a rose ginger milk drink and a preparation method thereof. Background technique [0002] With the rapid development of social economy, people's pace of life is gradually accelerating, and work pressure is also increasing. If things go on like this, people tend to be in a sub-health state, with metabolic disorders, cold infection, pain in the liver and stomach, lack of food, nausea, and irregular menstruation. Because taking medicine is easy to produce side effects, people hope to regulate and improve this sub-health state through daily diet. [0003] ZL 02138974.8 discloses a ginger milk, which is prepared by mixing ginger juice and fresh milk, heating to 70-100°C, and cooling to normal temperature. Since the main flavor substances and bioactive components in ginger are phenolic substances such as gingerol and shogaol, these substances are easy to combine with milk protein in milk...

AI Technical Summary

Problems solved by technology

This method solves the problem of poor stability of ginger milk drink to a certain extent by adding a stabilizer, but the method still has the following deficiencies: (1) due to the fact that no measures are taken for the ginger extract in the preparation of the ginger extract and when the product is sterilized In neutral or alkaline extraction environments, phenolic substances exist in the form of phenolic anions, which have poor stability and are easily oxidized into quinones and lose their activity. During sterilization, ginger The phenolic substances in the ginger milk drink are also easily oxidized and lose their activity, which eventually leads to a serious loss of the ginger flavor of the ginger milk drink, a significant decrease in the content of biologically active components, and a decrease in its nutritional value.

(2) Although the added stabilizer and milk protein can increase the solubility of milk protein in water and improve the stability of the beverage through hydrophobic interaction, the combination of phenolic substances in ginger and milk protein is mainly due to the combination of phenolic hydroxyl and milk protein The hydrogen bonding between hydrophilic groups, the stabilizer cannot prevent the hydrogen bonding between the phenolic hydroxyl group and the hydrophilic group of milk protein, therefore, the stabilizer cannot effectively prevent the combination of phenolic substances and milk protein, resulting in stable storage of beverages Sex is not good enough

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