Method for preparing ginger juice soybean milk compound drink

The technology of ginger juice and soybean milk is applied in the field of preparation of ginger juice and soybean milk compound beverage, which can solve the problems such as inability to improve beany flavor and bad taste, and achieve the effects of enriching nutrition, improving taste and nutrition, and shortening the harvest period.

Inactive Publication Date: 2018-04-13
TONGLING HEPING GINGER
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  • Summary
  • Abstract
  • Description
  • Claims
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AI Technical Summary

Problems solved by technology

Ginger juice soy milk beverage is a new type of beverage prepared from ginger and soybeans as the main raw materials, but the traditional preparation method cannot improve the beany smell and the taste is not good. Therefore, it is necessary to develop a natural, instant, health-care, high-nutrition, low-fishy plant health drinks

Method used

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Embodiment Construction

[0020] A preparation method of ginger juice soybean milk compound beverage, comprising the following steps:

[0021] (1) Choose fresh, non-rotten, pest-free, and non-germinated Tongling white ginger, wash and peel it, cut it into 3mm thick slices, spread it evenly in a single layer on the material tray of the infrared drying box, use infrared lamps to heat, heat The radiation distance is 14cm, the wind speed is 1.4m / s, the drying temperature is 60°C, and the ginger slices are dried until the moisture content of the ginger slices is less than 10%, and then pulverized through an 80-mesh sieve to obtain whole ginger powder for later use;

[0022] (2) Add the spare ginger powder to the flask, add distilled water according to the ratio of (w / v) 1:25, then use saturated citric acid to adjust the pH value of the solution to 5, add 0.25% high-temperature α-amylase for steam distillation 1.5h, obtain essential oil, residue and ginger juice respectively;

[0023] (3) Add 95% ethanol to...

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PUM

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Abstract

The invention discloses a method for preparing a ginger juice soybean milk compound drink. According to the method, the moisture content of ginger is effectively reduced by adopting an infrared dryingmethod, while the contents of volatile flavor substances, gingerol, ginger essential oil and the like are hardly influenced; whole ginger powder can be used for extracting ginger essential oil and gingerol, so that cost and operating steps can be reduced; effective ingredients in the ginger powder are promoted to release by combining the cavitation effect and mechanical vibration generated by ultrasonic wave, so that the extraction efficiency is improved; and soybeans are rich in nutrition, have the effects of reducing cholesterol, reducing the incidence rate of osteoporosis and preventing breast cancer, and have a special health-protecting function since soybean lecithin essential to the brain and liver is contained in the soybeans. Functions of raw ginger and soybeans are utilized, andthe process is improved to prepare the compound novel health-protecting drink. The ginger juice soybean milk is simple in preparation method and rich in nutrition, has the advantages of ginger fragrance, natural property, health protection, novel flavor, good taste, long shelf life and the like, is suitable of people of all ages, and is worthy of popularization.

Description

technical field [0001] The invention relates to the technical field of health drinks, in particular to a preparation method of a ginger juice soybean milk compound drink. Background technique [0002] Tongling white ginger is a rare local fine variety with strong adaptability, good yield, excellent quality and unique use value. It is one of Tongling's "Eight Treasures" and was listed as a tribute as early as the Northern Song Dynasty. It is famous at home and abroad for its characteristics of "big pieces, thin skin, juicy and less dregs, crisp and tender meat, and strong fragrance". After eating, it has the feeling of "staying fragrant overnight". White ginger is a food and medicine dual-purpose type and can be called "Chinese white ginger". [0003] Soybeans are rich in nutrients, containing 38% protein, 18% fat, 25% carbohydrates, 4%-5% crude fiber and 4%-5% minerals. Soy protein also contains a variety of essential amino acids, especially lysine and tryptophan. Soybean...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C11/06
CPCA23C11/06A23C2240/15
Inventor 徐国清方仁
Owner TONGLING HEPING GINGER
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