Ginger juice-chrysanthemum-pear stomach invigorating fermented beverage and preparation method thereof

A fermented beverage, chrysanthemum technology, applied in the field of ginger juice, chrysanthemum pear and stomach-invigorating fermented beverage and its preparation, can solve the problems of pear browning, taste change, difficult to store, etc., and achieve the effects of improving immunity, inhibiting browning, and good quality

Inactive Publication Date: 2016-03-16
ANHUI JUTAI CHUJU HERBAGE TECH
View PDF5 Cites 3 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although Sydney can neutralize part of the bitterness in chrysanthemum, its overall taste is still bitter and light, and because Sydney is rich in polyphenol oxidase, polyphenol oxidase is easily o

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0014] A ginger juice, chrysanthemum, pear, stomach invigorating fermented beverage, made from the following raw materials in parts by weight:

[0015] Chrysanthemum 220, Sydney 50, amylase 0.01, radish extract 0.2, seaweed powder 4, dried shiitake mushrooms 8, ginger 12, American ginseng 2, citronella 1, orange peel 3, corn silk 1, appropriate amount of lactic acid bacteria, appropriate amount of white sugar, appropriate amount of milk powder , The amount of citric acid and the amount of water.

[0016] The method for preparing a fermented ginger juice, chrysanthemum, pear and stomach beverage includes the following steps:

[0017] (1) Put the chrysanthemum in 180 times water, microwave treatment for 8 minutes, and the microwave power is 175W; then transfer the chrysanthemum together with the liquid to a constant temperature water bath at 80°C, add 0.3% citric acid of the liquid volume and stir quickly, and soak at constant temperature. Extract for 13 minutes and filter to obtain t...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention discloses a ginger juice-chrysanthemum-pear stomach invigorating fermented beverage. The ginger juice-chrysanthemum-pear stomach invigorating fermented beverage comprises the following raw materials by weight: 220 to 250 parts of chrysanthemum, 50 to 60 parts of snow pear, 0.01 to 0.02 part of diastase, 0.2 to 0.3 part of a radish extracting solution, 4 to 5 parts of kelp, 8 to 9 parts of dried shiitake mushroom, 12 to 14 parts of ginger, 2 to 3 parts of American ginseng, 1 to 2 parts of lemon grass, 3 to 4 parts of dried orange peel, 1 to 2 parts of corn silk, and proper quantities of lactic acid bacteria, white granulated sugar, milk powder, citric acid and water. Due to the adoption of the auxiliary materials such as ginger and dried shiitake mushroom, the functions of warming stomach for dispelling cold, reinforcing the stomach to promote digestion, and improving immunity are realized; due to the adoption of Chinese herbal medicines such as lemon grass, the efficacies of harmonizing stomach for breathing, and refreshing are realized.

Description

Technical field [0001] The present invention relates to the technical field of food processing, in particular to a ginger juice, chrysanthemum, pear, stomach invigorating fermented beverage and a preparation method thereof. Background technique [0002] Although my country is rich in chrysanthemum resources, the processing of chrysanthemums is relatively backward, with a single product form and low added value. Improving the processing technology of chrysanthemum, enriching the variety of products, and expanding its utilization are issues of common concern for food science and technology workers and consumers. Chrysanthemum and snow pear tea is a new type of drink. It is a herbal tea made from chrysanthemum, Sydney and other medicinal materials. It is used for daily leisure conditioning for the masses. It has the effects of clearing heat and calming liver and gallbladder. It is especially suitable for leisure shopping and hot weather. Drink it at the same time, it has higher hea...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A23L33/105A23L2/38A23L2/84
CPCA23L2/38A23L2/84A23V2002/00A23V2200/32
Inventor 史亚东
Owner ANHUI JUTAI CHUJU HERBAGE TECH
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap