Maca and brown sugar ginger solid beverage

A technology of maca brown sugar ginger and solid beverage, applied in the field of beverages, can solve the problems of reducing the utilization rate of maca active ingredients, not being able to utilize the effective substances of maca, and not being able to effectively remove the smell of maca, so as to achieve good absorption and digestion Enhanced, good dissolving effect

Inactive Publication Date: 2018-12-07
GUANGXI NANNING LEHEHE FOOD DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, traditional Maca eating methods such as raw food, brewing, and soup cannot make full use of the effective substances in Maca, thereby reducing the utilization rate of Maca active ingredients. unique smell

Method used

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  • Maca and brown sugar ginger solid beverage
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  • Maca and brown sugar ginger solid beverage

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] The preparation method of Maca brown sugar ginger solid drink of the present invention comprises the steps:

[0036] Step 1) Select dry first-grade maca powder, use a frozen ultrafine pulverizer to pulverize, the temperature during pulverization is -20°C-0°C, and pulverize to 1200 mesh to obtain broken wall maca powder;

[0037] Step 2) select fresh ginger, slice it, and use a vacuum freeze dryer to dry the ginger slices. The temperature used during drying should be -40°C--20°C to obtain sufficient dried ginger slices;

[0038] Step 3) Grinding the dried ginger slices with a frozen ultrafine pulverizer at a temperature of -20°C-0°C, and pulverizing them to 1200 mesh to obtain broken-wall ginger powder;

[0039] Step 4) Select high-quality brown sugar, bake it at a temperature of 55°C-65°C, bake until fully dry, and grind it to 100 mesh to obtain brown sugar powder;

[0040] Step 5) Maca powder, ginger powder and brown sugar powder obtained in the above steps are in pro...

Embodiment 2

[0042] The preparation method of Maca brown sugar ginger solid drink of the present invention comprises the steps:

[0043] Step 1) Select dry first-grade maca powder, use a frozen ultrafine pulverizer to pulverize, the temperature during pulverization is -20°C-0°C, and pulverize to 2500 mesh to obtain broken wall maca powder;

[0044] Step 2) select fresh ginger, slice it, and use a vacuum freeze dryer to dry the ginger slices. The temperature used during drying should be -40°C--20°C to obtain sufficient dried ginger slices;

[0045] Step 3) Grinding the dried ginger slices with a frozen ultrafine pulverizer at a temperature of -20° C. to 0° C., and pulverizing them to 2500 mesh to obtain broken-wall ginger powder;

[0046] Step 4) Select high-quality brown sugar, bake it at a temperature of 55°C-65°C, bake until fully dry, and grind it to 100 mesh to obtain brown sugar powder;

[0047] Step 5) Maca powder, ginger powder and brown sugar powder obtained in the above steps are...

Embodiment 3

[0049] The preparation method of Maca brown sugar ginger solid drink of the present invention comprises the steps:

[0050] Step 1) Select dry first-grade maca powder, use a frozen ultrafine pulverizer to pulverize at a temperature of -20°C-0°C, and pulverize to 3500 mesh to obtain broken wall maca powder;

[0051] Step 2) select fresh ginger, slice it, and use a vacuum freeze dryer to dry the ginger slices. The temperature used during drying should be -40°C--20°C to obtain sufficient dried ginger slices;

[0052] Step 3) Grinding the dried ginger slices with a frozen ultrafine pulverizer at a temperature of -20°C-0°C, and pulverizing them to 3500 mesh to obtain broken-wall ginger powder;

[0053] Step 4) Select high-quality brown sugar, bake it at a temperature of 55°C-65°C, bake until fully dry, and grind it to 100 mesh to obtain brown sugar powder;

[0054] Step 5) the maca powder, ginger powder and brown sugar powder obtained in the above steps are in proportion: 26% maca...

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Abstract

The invention discloses a Maca and brown sugar ginger solid beverage. The Maca and brown sugar ginger solid beverage is prepared by a formula consisting of the following raw materials in percentage of1%-30% of Maca, 1%-20% of ginger and 50%-90% of brown sugar. According to the beverage, Chinese traditional brown sugar ginger decoction and Peruvian Maca are merged, so that the brown sugar ginger decoction can well dispel mutton smelling of the Maca, can also promote the functions of the Maca, and can bring a new Maca eating manner for consumers.

Description

technical field [0001] The invention relates to the technical field of beverages, in particular to a maca brown sugar ginger solid beverage. Background technique [0002] Maca, also known as Maca, is native to the South African Andes at an altitude of 3,500 to 4,500 meters. It is mainly distributed in the Puno ecological zone in central Peru and the city of Puno in southeastern Peru. It is a plant with great nutritional value and pharmacological value. The mature maca root is an enlarged root similar to turnip cabbage, with a diameter ranging from 3 to 9 cm, and is the main edible part of maca. Maca root is rich in active ingredients such as macamides and macaenes, as well as some uniquely structured alkaloids, glucosinolates and benzyl isothiocyanate. It has significant effects in promoting sexual desire and so on. [0003] However, traditional Maca eating methods such as raw food, brewing, and soup cannot make full use of the effective substances in Maca, thereby reduci...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/39A23L5/20A23L2/60
CPCA23L2/39A23L2/60A23L5/20
Inventor 唐群舒
Owner GUANGXI NANNING LEHEHE FOOD DEV
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