Preparation method of low-alcohol fresh ginger beverage

A low-alcohol beverage and ginger technology, applied in the field of beverage processing, can solve the problems of spicy taste, inability to meet consumer taste requirements, highly unpopular wine, etc., and achieve the effects of plump taste, increased juice yield, and improved planting benefits

Inactive Publication Date: 2017-12-15
JIESHOU DONGYONG ANIMAL HUSBANDRY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Ginger is the fresh rhizome of ginger. The rhizome (dry ginger), cork (ginger skin) and leaves (ginger leaves) of ginger can be used as medicine. Cough relief, detoxification of fish and crabs, detoxification of medicines, suitable for exogenous wind-cold, headache, phlegm, cough, stomach cold and vomiting; the

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A preparation method for ginger low-alcohol beverage, comprising the following steps:

[0021] (1) Raw materials: young ginger is harvested in early September, which is more mature than traditional young ginger. It is rich in nutrition and moderately spicy, making the drink full of taste. At the same time, the ginger leaves in early September can be used to make ginger and ginger leaves double Harvest, significantly improve the efficiency of ginger planting, remove impurities, wash, beat, and get crushed materials;

[0022] (2) Freezing: freeze the crushed material at -41°C for 12 hours, so that the water in the ginger becomes bound water, increases the interstitial space of the ginger, destroys the tissue structure of the ginger, promotes the leaching of the nutrient elements in the ginger, takes it out, and obtains Frozen material;

[0023] (3) Enzymolysis: Add an enzymolysis solution with 13% weight of the frozen material to the frozen material, mix well, stir and e...

Embodiment 2

[0030] A preparation method for ginger low-alcohol beverage, comprising the following steps:

[0031] (1) Raw materials: young ginger is harvested in early September, which is more mature than traditional young ginger. It is rich in nutrition and moderately spicy, making the drink full of taste. At the same time, the ginger leaves in early September can be used to make ginger and ginger leaves double Harvest, significantly improve the efficiency of ginger planting, remove impurities, wash, beat, and get crushed materials;

[0032] (2) Freezing: freeze the crushed material at -40°C for 13 hours, so that the water in the ginger becomes bound water, increases the interstitial space of the ginger, destroys the tissue structure of the ginger, promotes the leaching of the nutrient elements in the ginger, takes it out, and obtains Frozen material;

[0033] (3) Enzymolysis: Add enzymolysis solution with 14% weight of the frozen material to the frozen material, mix evenly, stir and en...

Embodiment 3

[0040] A preparation method for ginger low-alcohol beverage, comprising the following steps:

[0041] (1) Raw materials: young ginger is harvested in early September, which is more mature than traditional young ginger. It is rich in nutrition and moderately spicy, making the drink full of taste. At the same time, the ginger leaves in early September can be used to make ginger and ginger leaves double Harvest, significantly improve the efficiency of ginger planting, remove impurities, wash, beat, and get crushed materials;

[0042] (2) Freezing: freeze the crushed material at -39°C for 14 hours, so that the water in the ginger becomes bound water, increases the interstitial space of the ginger, destroys the tissue structure of the ginger, promotes the leaching of the nutrient elements in the ginger, takes it out, and obtains Frozen material;

[0043] (3) Enzymolysis: Add enzymolysis solution with 15% weight of the frozen material to the frozen material, mix evenly, stir and en...

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PUM

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Abstract

The invention mainly relates to the technical field of beverage processing, and discloses a preparation method of a low-alcohol fresh ginger beverage. The method includes the steps of raw material preparation, freezing, enzymolysis, primary fermentation, secondary fermentation, aging and package. The preparation method of the low-alcohol fresh ginger beverage has the advantages that the method is simple, the prepared low-alcohol fresh ginger beverage is low in alcoholic strength, sweet and slightly pungent in taste and great in palatability, fresh-ginger highly-processed products in the market are enriched, the additional value of fresh ginger is increased, and the economic income is increased by 14.6%; fresh ginger in the early September, which are higher in maturity, more abundant in nutrient and more moderate in pungency than traditional young ginger is adopted to make the taste of the beverage sully complete; meanwhile, the leaves of the fresh ginger in the early September can be utilized, so that the fresh ginger and the leaves of the fresh ginger are both harvested, and the planting benefits of the fresh ginger are obviously increased; the fresh ginger is frozen after being smashed to make the moisture inside the fresh ginger become bound water, increase tissue space of the fresh ginger, break tissue structures of the fresh ginger and facilitate the extraction of the nutrient elements inside the fresh ginger.

Description

technical field [0001] The invention mainly relates to the technical field of beverage processing, in particular to a preparation method of ginger low-alcohol beverage. Background technique [0002] Ginger is the fresh rhizome of ginger. The rhizome (dry ginger), cork (ginger skin) and leaves (ginger leaves) of ginger can be used as medicine. Cough relief, detoxification of fish and crabs, detoxification of medicines, suitable for exogenous wind-cold, headache, phlegm, cough, stomach cold and vomiting; the current sales method of ginger is to sell fresh ginger, and most of the deep-processed products are ginger candies, which taste spicy and cannot be used. Satisfy consumers' demand for taste; and with the enhancement of people's health care awareness and the change of taste, high-alcohol wine has become less and less popular. Contents of the invention [0003] In order to remedy the defects of the prior art, the purpose of the invention is to provide a preparation method...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12R1/865
CPCC12G3/025
Inventor 刘永
Owner JIESHOU DONGYONG ANIMAL HUSBANDRY
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