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Ginger milk tea drink and preparation method thereof

A technology of ginger milk tea and beverage, applied in the field of ginger milk tea beverage and its preparation, to achieve the effect of sweet taste and alleviating irritation

Inactive Publication Date: 2017-08-01
青岛金瑞联海洋生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The present invention proposes a ginger milk tea beverage and a preparation method thereof, which solves the problem of non-ginger beverages in the market that have functions such as invigorating the stomach, warming the stomach, invigorating qi, enhancing immunity, etc.

Method used

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  • Ginger milk tea drink and preparation method thereof

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] A preparation method of ginger milk tea, comprising the following steps:

[0040] 1) Ginger raw materials are pretreated to obtain ginger powder or ginger juice concentrate, the pretreatment method is: wash fresh ginger, successively through the steps of crushing, enzyme treatment, and vacuum concentration, and the enzyme is α-amylase , the vacuum concentration step is carried out at a temperature of 70°C, so that the stock solution is concentrated 5 to 6 times to obtain a ginger juice concentrate, which is refrigerated for use; the cleaned dried ginger is crushed and sieved to obtain 300 Dried ginger powder above mesh, set aside;

[0041] 2) Pour pure water into the blending tank, take 18 parts of whole milk powder, 80 parts of white sugar, and 1.5 parts of lecithin in the blending tank, stir evenly, and then add 10 parts of ginger powder or 15 parts of ginger juice Put the concentrated solution in the blending tank, continue to stir, then add 1 part of tea polyphenol...

Embodiment 2

[0047] A preparation method of ginger milk tea, comprising the following steps:

[0048] 1) Ginger raw materials are pretreated to obtain ginger powder or ginger juice concentrate, the pretreatment method is: wash fresh ginger, successively through the steps of crushing, enzyme treatment, and vacuum concentration, and the enzyme is α-amylase , the vacuum concentration step is carried out at a temperature of 70°C, so that the stock solution is concentrated 5 to 6 times to obtain a ginger juice concentrate, which is refrigerated for use; the cleaned dried ginger is crushed and sieved to obtain 300 Dried ginger powder above mesh, set aside;

[0049]2) Pour pure water into the blending tank, take 22 parts of whole milk powder, 100 parts of white sugar, 25 parts of brown sugar, and 2.0 parts of lecithin in the blending tank, stir evenly, and then add 15 parts of ginger powder or Put 20 parts of ginger juice concentrate in the blending tank, continue to stir, then add 1.5 parts of ...

Embodiment 3

[0055] A preparation method of ginger milk tea, comprising the following steps:

[0056] 1) Ginger raw materials are pretreated to obtain ginger powder or ginger juice concentrate, the pretreatment method is: wash fresh ginger, successively through the steps of crushing, enzyme treatment, and vacuum concentration, and the enzyme is α-amylase , the vacuum concentration step is carried out at a temperature of 70°C, so that the stock solution is concentrated 5 to 6 times to obtain a ginger juice concentrate, which is refrigerated for use; the cleaned dried ginger is crushed and sieved to obtain 300 Dried ginger powder above mesh, set aside;

[0057] 2) Pour pure water into the blending tank, take 28 parts of whole milk powder, 120 parts of white sugar, 40 parts of brown sugar, and 3 parts of lecithin in the blending tank, stir evenly, and then add 20 parts of ginger powder or Put 25 parts of ginger juice concentrate in the blending tank, continue to stir, then add 2 parts of tea...

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Abstract

The invention provides a ginger milk tea drink and a preparation method thereof. To solve the problem that there is no ginger drink having the efficacy of invigorating and warming the stomach, tonifying qi and boosting immunity in the market, provided is a functional drink suitable for cold and hot drink. The ginger milk tea drink comprises the following raw materials, by weight part, 10-20 parts of ginger powder or 15-25 parts of a ginger juice concentrate, 1-2 parts of tea polyphenol, 0.05-0.1 part of curcumin, 18-28 parts of whole milk powder, 80-120 parts of white granulated sugar, 0-40 parts of brown sugar and 1.5-3 parts of lecithin. Raw materials of ginger, tea polyphenol, and curcumin cooperate with each other, so that both the curative function of raw ginger and the tea flavor are kept, and the ginger milk tea drink tastes fragrant and sweet. The low-temperature extracted ginger juice concentrate is taken as a main special-flavor raw material. Through adoption of particular low-temperature mixing and super-high-temperature instantaneous sterilization, biological active components and nutrients in ginger are well kept, and irritant substances in ginger can be reasonably mixed with protein and carbohydrate, so that irritation of ginger can be alleviated. The ginger milk tea drink is beneficial for people's health.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a ginger milk tea beverage and a preparation method thereof. Background technique [0002] my country has a long history of ginger edible and medicinal use, and the development and utilization of ginger is also relatively early. The main products include ginger slices, sweet ginger, ginger sauce, ginger juice, etc. The product grades are generally low. The deep-processing series of ginger foods are especially ginger. Convenience drinks such as beverages are the main trend in the development of the food industry. [0003] In addition to rich nutrients such as protein, polysaccharides, vitamins and various trace elements, ginger also contains unique biologically active substances such as zingerone, gingerol, and oligomeric anthocyanins. Experimental studies have shown that this series of biologically active substances It is the core component that makes ginger play a functi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/156A23C9/16
CPCA23C9/156A23C9/16
Inventor 李鹤张聪单连刚
Owner 青岛金瑞联海洋生物科技有限公司
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