Concentration type health-preservation ginger beverage

A concentrated ginger drink technology, applied in the field of beverages, can solve the problems of poor blood circulation, side effects of painkillers, etc., and achieve the effect of clear marketing goals, improved nutrition and good fluidity

Active Publication Date: 2017-09-05
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It is a dietary supplement not for the purpose of treating diseases. It mainly solves the existing problems of female dysmenorrhea, poor blood circulation, menstrual disorders, amenorrhea, palace cold infertility and side effects of painkillers on the body. It is a kind of A drink that protects the body while dispelling the cold and warming the palace

Method used

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  • Concentration type health-preservation ginger beverage
  • Concentration type health-preservation ginger beverage

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] Choose fresh ginger that is tender and thick without moth-eaten rot, soak it in water, wash it, peel it, slice it, and take 160g for later use.

[0034] Add water at a material-to-liquid ratio of 1:2, add 1.5‰ citric acid, put it into a tissue masher for beating, put the slurry in an enzymatic hydrolysis tank, add 1.0g of amylase, stir well, and place the enzyme in a circulating water bath at 60°C After 60 minutes of hydrolysis, after the completion of enzymatic hydrolysis, the temperature was quickly raised to 90°C to inactivate the enzyme for 10 minutes, and then the temperature was lowered to about 40°C.

[0035] Use a 120-mesh sieve to filter out the coarse residue, extract the residue with 2 times the deionized solution at 85°C for 15 minutes, filter and squeeze the pulp, and combine the filtrates.

[0036] The filtrate was separated by centrifugation, the centrifugal speed was 3000r / min, and the centrifugation time was 8min. Take the supernatant to obtain clarifi...

Embodiment 2

[0042] Choose fresh ginger that is tender and thick without moth-eaten rot, soak it in water, wash it, peel it, slice it, and take 160g for later use.

[0043] Add water at a material-to-liquid ratio of 1:2, add 1.5‰ citric acid, put it into a tissue masher for beating, put the slurry in an enzymatic hydrolysis tank, add 0.8g of amylase, stir evenly, and place the enzyme in a circulating water bath at 60°C After 60 minutes of hydrolysis, after the completion of enzymatic hydrolysis, the temperature was quickly raised to 90°C to inactivate the enzyme for 10 minutes, and then the temperature was lowered to about 40°C.

[0044] Use a 120-mesh sieve to filter out the coarse residue, extract the residue with 2 times the deionized solution at 85°C for 15 minutes, filter and squeeze the pulp, and combine the filtrates.

[0045] The filtrate was separated by centrifugation, the centrifugal speed was 3000r / min, and the centrifugation time was 8min. Take the supernatant to obtain clari...

Embodiment 3

[0051] Choose fresh ginger that is tender and thick without moth-eaten rot, soak it in water, wash it, peel it, slice it, and take 160g for later use.

[0052] Add water at a material-to-liquid ratio of 1:2, add 1.5‰ citric acid, put it into a tissue masher for beating, put the slurry in an enzymatic hydrolysis tank, add 0.6g of amylase, stir well, and place the enzyme in a circulating water bath at 60°C After 60 minutes of hydrolysis, after the completion of enzymatic hydrolysis, the temperature was quickly raised to 90°C to inactivate the enzyme for 10 minutes, and then the temperature was lowered to about 40°C.

[0053] Use a 120-mesh sieve to filter out the coarse residue, extract the residue with 2 times the deionized solution at 85°C for 15 minutes, filter and squeeze the pulp, and combine the filtrates.

[0054] The filtrate was separated by centrifugation, the centrifugal speed was 3000r / min, and the centrifugation time was 8min. Take the supernatant to obtain clarifi...

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PUM

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Abstract

The invention discloses a concentration type health-preservation ginger beverage, and belongs to the technical field of beverages. Fresh ginger and brown sugar are used as raw materials, an appropriate quantity of coix seeds, an appropriate amount of radix angelicae sinensis and an appropriate amount of high fructose corn syrup are added for mixing, and concentration type brown sugar ginger tea is made through a decoction technology; and through a low-temperature concentration technology and a ginger essential oil collecting device, and under the premise that good mouth feel is guaranteed, the nutrient value of the concentration type brown sugar ginger tea is furthest reserved.

Description

technical field [0001] The invention relates to a concentrated ginger drink, which belongs to the technical field of drinks. Background technique [0002] Ginger is a kind of perennial herb rhizome that is not only used as seasoning but also used as medicine. Ginger contains a variety of effective ingredients and trace elements that are beneficial to the human body, such as gingerol, various amino acids and rich zinc. Because of its special effect, it is suitable for consumption in spring, summer, autumn and winter. It can dispel cold in winter and heat toxin in summer. [0003] Ginger also contains a large amount of flavonoids, which have significant antibacterial, anti-mutation, anti-oxidation, anti-cancer, anti-cancer, anti-inflammatory, anti-hypertensive, anti-aging, sedative, diuretic, heat-clearing and detoxifying, anti-ulcer, and treatment of cardiovascular and cerebrovascular diseases , hypoglycemic and other functions, is a class of natural antioxidants with broad...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/52A23L2/60A23L2/72A23L2/84A23L33/105A23L2/42
CPCA23L2/42A23L2/52A23L2/60A23L2/72A23L2/84A23L33/105A23V2002/00A23V2200/30
Inventor 夏书芹张晓鸣于静洋李润芝徐沁蕊瞿若虹张伯颖杨焜婷
Owner JIANGNAN UNIV
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