Ginger health care vinegar drink formula and preparation method

A technology of health-care vinegar and ginger is applied to health-care vinegar drink. It can solve problems such as the influence of excipients

Inactive Publication Date: 2018-05-11
威海御膳坊生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In order to overcome the deficiencies in the prior art, the present invention proposes a ginger health-care vinegar drink formula and preparation method to solve the technical problem of the influence of auxiliary materials on raw materials in ginger juice fermentation and deployment

Method used

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specific Embodiment approach

[0006] Specific implementation method: a best embodiment of the present invention, each ton of health-care vinegar drink is made of the raw materials of following weight ratio: 100L of fermented ginger juice, 50L of freshly squeezed ginger juice, 50kg of white granulated sugar, 2kg of citric acid, malic acid 1kg, Vc0.5kg, sodium citrate 0.5kg, salt 0.2kg, potassium sorbate 0.2kg, and the balance is water. A preparation method of ginger vinegar drink is as follows: first squeeze the juice: choose a large ginger that is free from diseases and insect pests, clean it, peel it, cut it into small pieces of 1 cm square, blanch it with hot water to deactivate the enzymes therein, and use Squeeze the juice with a juicer, filter and sterilize to obtain ginger juice; fermentation: adjust the sugar content of the ginger juice to 10%, after pasteurization, add 6% (V:V) Saccharomyces cerevisiae, and ferment at a constant temperature of 30°C until fermentation Fermentation was stopped when t...

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Abstract

The invention relates to a ginger health care vinegar drink formula. Per ton of ginger health care vinegar drink is composed of the following raw materials by weight: 100L of fermented ginger juice, 50L of freshly squeezed ginger juice, 50kg of white granulated sugar, 2kg of citric acid, 1kg of malic acid, 0.5kg of Vc, 0.5kg of sodium citrate, 0.2kg of salt, 0.2kg of potassium sorbate, and the balance water. The vinegar drink provided by the invention is rich in organic acid, amino acids and other nutrients, detection indicates that the total acid is 4.43%, which is in line with the GB 18187-2000 fermented vinegar standard (greater than or equal to 3.5%); the amino nitrogen content is 0.746g / dL; at the same time the vinegar drink contains rich mineral ions, wherein the Fe content and Cu content are high, and are 1.382mg / dL and 0.142mg / dL respectively. The ginger health care vinegar drink provided by the invention is free of antioxidant, not only retains the unique flavor and nutrientsof ginger juice fermentation broth, but also strengthens the functional nutritional ingredients, has good health care and sensory effects, also has the efficacy of dietary therapy and health care, skin beautifying and skin care, and can be widely used as a novel drink integrating nutrition and health care.

Description

technical field [0001] The invention relates to the field of beverage manufacturing and health food, in particular to a health-care vinegar drink made from ginger juice through fermentation. Background technique [0002] Ginger is the fresh rhizome of ginger, a perennial herb of the Zingiberaceae family. In traditional Chinese medicine, ginger has the effects of divergence, nausea, and cough. Ginger skin is pungent and cool, which can cure skin edema and promote skin water; ginger juice is pungent and warm, pungent and strong in dispelling stomach cold, and is mostly used for vomiting; Ginger tastes hard to go inside but not outside, warming the coldness of the scorcher; Paojiang charcoal is warm in nature, tending to warm the cold of the blood; simmering ginger is bitter and warm, tending to warm the cold of the intestines and stomach. Ginger is pungent and dissipates temperature, benefits the spleen and stomach, is good at warming the middle and reducing adverse reactions...

Claims

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Application Information

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IPC IPC(8): C12J1/04C12J1/08
CPCC12J1/04C12J1/08
Inventor 王业煌
Owner 威海御膳坊生物科技有限公司
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