Coffee-flavored mulberry-ginger paste and preparation method thereof

A technology of coffee-flavored ginger, which is applied in the field of coffee-flavored mulberry ginger paste and its preparation, can solve the problems of perishable ginger, difficult storage of fresh ginger, and inability to use, and achieve the effect of good ginger juice, increased appetite, and convenient consumption

Inactive Publication Date: 2016-10-05
合肥市包河区大圩花果园武鸡繁育场
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, fresh ginger is not easy to store, and it is easy to germinate after the dormant period of fresh ginger. During storage, it must be protected from cold and heat, and at the same time, it must b

Method used

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Examples

Experimental program
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Effect test

Embodiment Construction

[0017] A coffee-flavored mulberry ginger paste is made from the following raw materials in parts by weight:

[0018] Ginger 300-310, Dried mulberry 32-35, Coprinus comatus 26-28, Fried tofu 20-23, Coffee powder 15-17, Fern root powder 13-15, Yinxiangpi 1.8-2, Gardenia 2-2.4, Fructus aurantii 2.4-2.7, malic acid 1.2-1.4, brown sugar 90-95 and water.

[0019] A preparation method of coffee-flavored mulberry ginger paste, comprising the following steps:

[0020] (1) Peel and wash the fresh ginger and place it in an electric heating constant temperature blast drying oven at 63-65°C to dry the surface moisture, then cut into ginger pieces, then add 6 times the water to the ginger pieces and stir to break Beat the pulp, then add a mixed enzyme composed of cellulase and pectinase in a mass ratio of 2:1, the enzyme dosage is 4800mg / L, heat and extract ginger at 45°C for 40 minutes, and finally obtain ginger juice by suction filtration;

[0021] (2) Boil Coprinus comatus in water unt...

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PUM

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Abstract

The invention discloses coffee-flavored mulberry-ginger paste which is prepared from the following raw materials in parts by weight: 300-310 parts of ginger, 32-35 parts of dried mulberries, 26-28 parts of coprinus comatus, 20-23 parts of fried bean curd, 15-17 parts of ground coffee, 13-15 parts of fern root noodles, 1.8-2 parts of burmann cinnamon bark, 2-2.4 parts of gardenia jasminoides, 2.4-2.7 parts of fructus aurantii, 1.2-1.4 parts of malic acid, 90-95 parts of brown sugar and a right amount of water. The ginger paste disclosed by the invention is prepared by reasonable matching and processing of the ginger as a main material and multiple auxiliary materials, including the dried mulberries, the fried bean curd, the ground coffee and the like, and ginger juice extracted in a processing process has a good effect and contains many nutritional ingredients, so that the processed ginger paste contains richer nutrients, has good taste and rich coffee flavor, can promote the appetite of people, and is convenient to eat and long in storage period.

Description

technical field [0001] The invention relates to the technical field of ginger processed food and its processing, and mainly relates to a coffee-flavored mulberry ginger paste and a preparation method thereof. Background technique [0002] Ginger is warm in nature and pungent in taste. It can enter the three meridians of the lung, spleen and stomach, and has the effects of dispelling cold, sweating, suppressing vomiting, and dispelling wind. In addition to carbohydrates and proteins, ginger contains high vitamin and mineral content. It is rich in spicy and strong volatile oil and gingerol, etc. It has a special spicy taste and is deeply loved by consumers. However, fresh ginger is not easy to store. It is easy to germinate after the dormant period of fresh ginger. During storage, it must be protected from cold and heat, and it must be well ventilated to get rid of bad gases. When the storage temperature is lower than 10 ° C, it is easy to be damaged. Freezing damage, the gin...

Claims

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Application Information

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IPC IPC(8): A23L19/00A23L27/28A23C20/02A23L11/45
CPCA23C20/025
Inventor 余少武
Owner 合肥市包河区大圩花果园武鸡繁育场
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