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Instant ginger decoction

A technology for dissolving ginger soup and ginger soup, applied in the functions of food ingredients, food science, application, etc., can solve the problems of single function of ginger soup, spicy and strong taste of ginger soup, and no effective use of potential value.

Inactive Publication Date: 2018-12-21
重庆海航农业开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, the traditional ginger soup has a spicy and strong taste, and many people are still unwilling to accept it. In addition, the traditional ginger soup has a single function, and its potential value has not been effectively utilized.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] ⑴Wash fresh ginger and scrape off the skin, weigh 50kg, finely chop, and then beat into pulp juice, add 100kg of distilled water while beating, and then pass through a 300-mesh sieve for separation to obtain ginger juice and ginger juice respectively. scum.

[0024] (2) Weigh 5 kg of calcium-containing compound, add it to ginger juice water, and stir while adding it. At this time, the calcium-containing compound and water will react to become slaked lime, and the heat released by the reaction will increase the water temperature. After reaching the highest temperature, it will naturally Cool down, and when the water temperature just begins to drop, pass through a 300-mesh sieve, take the liquid, and obtain the filtrate as a suspension of micron-scale calcium-containing ginger powder whose solid particle size is less than 50 μm; the calcium-containing compound is CaO.

[0025] (3) Carry out homogeneous treatment 4h to contain ginger calcium powder suspension, then carry o...

Embodiment 2

[0034] ⑴Wash fresh ginger and scrape off the epidermis, weigh 60kg, finely chop, and then beat into pulp juice, add 155kg of distilled water while beating, and then pass through a 325-mesh sieve for separation to obtain ginger juice and ginger juice respectively. scum.

[0035] ⑵Weigh 10kg of calcium-containing compound, add it to ginger juice water, and stir while adding it. At this time, the calcium-containing compound and water will react to become slaked lime, and the heat released by the reaction will increase the water temperature. After reaching the highest temperature, it will naturally Cool down, when the water temperature just begins to drop, pass through a 325 mesh sieve, take the liquid, and obtain the filtrate to be a micron-grade calcium-containing ginger powder suspension whose solid particle size is less than 50 μm; the calcium-containing compound is a mixture of CaO of 30 kg and CaCl of 10 kg .

[0036] (3) Carry out homogeneous treatment 5h to contain ginger...

Embodiment 3

[0045] ⑴Wash fresh ginger and scrape off the skin, weigh 70kg, finely chop, and then beat into pulp juice, add 210kg of distilled water while beating, and then pass through a 400-mesh sieve for separation to obtain ginger juice and ginger juice respectively. scum.

[0046] ⑵Weigh 15kg of calcium-containing compound, add it to ginger juice water, and stir while adding it. At this time, the calcium-containing compound and water will react to become slaked lime, and the heat released by the reaction will increase the water temperature. After reaching the highest temperature, it will naturally Cool down, and when the water temperature just begins to drop, pass through a 400-mesh sieve, take the liquid, and obtain the filtrate as a suspension of micron-scale calcium-containing ginger powder with a solid particle size of less than 50 μm; most of the suspension at this time is hydrogen mixed with ginger juice. Calcium oxide; the calcium-containing compound is the CaO of 20kg and the ...

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Abstract

The invention relates to instant ginger decoction. The instant ginger decoction is characterized by being prepared from fresh gingers, brown sugar and a calcium compound. The instant ginger decoctionhas the beneficial effects that the fresh ginger juice and the calcium compound are mixed, the ginger juice ingredients are closely combined with the calcium compound to form ginger calcium powder-containing suspension by utilizing the heat released from the the reaction of the calcium compound and the water, then the nano-scale grinding is performed, so that the calcium-containing substance is easy to absorb, then the suspension is mixed with brown sugar micro powder and ginger powder to be steamed, and the mixture is dried and ground into powder. When in drinking, the instant ginger decoction can be brewed with hot water, so that the spicy taste of the ginger powder can be effectively reduced, the cold can be repelled, the cough can be relieved, the calcium can be supplemented, and the healthcare effect can be effectively improved.

Description

technical field [0001] The invention belongs to the technical field of agricultural product processing and production, in particular to instant ginger soup. Background technique [0002] Ginger has a unique aroma and pungent taste. Its unique "gingerol" can stimulate the gastrointestinal mucosa, make the gastrointestinal congestion, enhance digestion, and effectively treat the discomfort caused by eating too much cold food. Ginger can dilate blood vessels, accelerate blood circulation, promote the opening of pores on the body, and dispel the cold in the body. Has good health care function. [0003] However, the traditional ginger soup has a spicy and strong taste, and many people are still unwilling to accept it. In addition, the traditional ginger soup has a single function and has not effectively utilized its potential value. Contents of the invention [0004] The technical problem to be solved by the present invention is to provide an instant solid powder granular gin...

Claims

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Application Information

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IPC IPC(8): A23L23/10A23L33/16A23L29/30
CPCA23V2002/00A23L23/10A23L29/30A23L33/16A23V2200/314A23V2250/1578
Inventor 赵其海赵山聪
Owner 重庆海航农业开发有限公司
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