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Ginger solid beverage and preparation method thereof

A technology of solid beverage and ginger, applied in the field of beverages, can solve the problems of unfavorable industrial production, difficult long-term storage, low economic value, etc., and achieve the effect of strong flavor of ginger, turbid and uniform appearance, and simple preparation process

Inactive Publication Date: 2018-10-19
王忠
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, because it is not easy to store for a long time, and the storage cost is high, it is usually eaten directly, its economic value is low, and its taste is single, which is not conducive to industrial production.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A ginger solid beverage is mainly prepared from the following raw materials in proportion by mass:

[0029] 50 parts of ginger, 9 parts of Pueraria, 4 parts of Panax notoginseng, 4 parts of ginseng, 8 parts of gardenia, 3 parts of mint, 4 parts of hawthorn, 3 parts of licorice, 5 parts of red dates, 3 parts of honey, 8 parts of xylitol, malt paste Fine 9 servings.

[0030] The preparation method of described ginger solid beverage, comprises the following steps:

[0031] (1) Select ginger without rot, mildew, pests and diseases, clean it with water, squeeze and extract the juice to obtain ginger juice and ginger residue, for use;

[0032] (2) placing the ginger dregs obtained in step (1) in an oven, drying at a temperature of 50 ° C, and pulverizing with a pulverizer to pass through a 100-mesh sieve after drying to obtain ginger dregs powder, which is for subsequent use;

[0033] (3) The ginger juice obtained in step (1) is heated and boiled to 1 / 3 of the original volu...

Embodiment 2

[0042] A ginger solid beverage is mainly prepared from the following raw materials in proportion by mass:

[0043] 55 parts of ginger, 12 parts of Pueraria, 6 parts of Panax notoginseng, 6 parts of ginseng, 9 parts of gardenia, 4 parts of mint, 6 parts of hawthorn, 4 parts of licorice, 6 parts of red dates, 5 parts of honey, 10 parts of xylitol, malt paste 10 fines.

[0044] The preparation method of described ginger solid beverage, comprises the following steps:

[0045] (1) Select ginger without rot, mildew, pests and diseases, clean it with water, squeeze and extract the juice to obtain ginger juice and ginger residue, for use;

[0046] (2) placing the ginger slag obtained in step (1) in an oven, drying at a temperature of 60 ° C, and pulverizing with a pulverizer to pass through a 150-mesh sieve after drying to obtain ginger slag powder, which is for subsequent use;

[0047] (3) The ginger juice obtained in step (1) is heated and boiled to 1 / 3 of the original volume, coo...

Embodiment 3

[0056] A ginger solid beverage is mainly prepared from the following raw materials in proportion by mass:

[0057] 60 parts of ginger, 15 parts of Pueraria, 8 parts of Panax notoginseng, 8 parts of ginseng, 10 parts of gardenia, 5 parts of mint, 8 parts of hawthorn, 5 parts of licorice, 7 parts of red dates, 7 parts of honey, 12 parts of xylitol, malt paste Fine 12 servings.

[0058] The preparation method of described ginger solid beverage, comprises the following steps:

[0059] (1) Select ginger without rot, mildew, pests and diseases, clean it with water, squeeze and extract the juice to obtain ginger juice and ginger residue, for use;

[0060] (2) placing the ginger dregs obtained in step (1) in an oven, drying at a temperature of 70°C, and pulverizing with a pulverizer to pass through a 200-mesh sieve after drying to obtain ginger dregs powder, which is for subsequent use;

[0061] (3) The ginger juice obtained in step (1) is heated and boiled to 1 / 2 of the original vo...

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PUM

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Abstract

The invention discloses a ginger solid beverage, which is prepared from the following raw materials by mass: 50-60 parts of ginger, 9-15 parts of kudzu vine root, 4-8 parts of panax notoginseng, 4-8 parts of ginseng, 8-10 parts of gardenia jasminoides, 3-5 parts of mint, 4-8 parts of hawthorn, 3-5 parts of licorice, 5-7 parts of red dates, 3-7 parts of honey, 8-12 parts of xylitol, and 9-12 partsof maltodextrin. The product provided by the invention combines the drinking function and medical health care function of food together, conforms to the traditional medical concept, and also is closeto the concept of modern health drinks. The preparation process is simple, the ginger solid beverage is convenient for drinking and carrying, and can be accepted by mass consumers. Ginger juice is heated and boiled to remove mass moisture therein, and the ginger fragrance, spicy and taste of the ginger solid beverage can be mellower and richer. The ginger solid beverage product prepared by the method provided by the invention is uniformly dry and wet, free of caking, spicy and slightly sweet, and is easy to brew and dissolve, the appearance is evenly turbid, and the ginger flavor is strong.

Description

technical field [0001] The invention relates to beverages, in particular to a ginger solid beverage and a preparation method thereof. Background technique [0002] Ginger is the fresh rhizome of ginger, a perennial herb of the ginger family. Aliases are ginger root, 100 spicy cloud, hook finger, Yindixin, Yanliang boy, fresh ginger, honey ginger. The rhizomes, cork and leaves of ginger can be used as medicine. In traditional Chinese medicine, ginger has the functions of sweating and relieving the table, warming the middle and relieving vomiting, warming the lungs and relieving cough, detoxifying fish and crabs, and detoxifying medicine. It is suitable for exogenous wind-cold, headache, phlegm-drinking, cough, stomach-cold and vomiting; after being attacked by ice and snow, water-dampness, and cold, it is urgent to drink ginger soup to increase blood circulation and dispel cold evil. However, because it is not easy to store for a long time and the storage cost is high, it ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/39A23L33/105
CPCA23L2/39A23L33/105
Inventor 王忠
Owner 王忠
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