Ginger juice beverage and making technology thereof

Abstract

The invention discloses a ginger juice beverage. The ginger juice beverage is prepared from, by weight, 40-50 parts of ginger, 10-15 parts of anoectochilus formosanus, 5-10 parts of fructus lycii, 5-8parts of hovenia dulcis thunb, 7-10 parts of honeysuckle, 10-15 parts of mint leaves, 2-5 parts of sugar and 500-600 parts of water. Meanwhile, the invention discloses a making technology of the ginger juice beverage. The making technology of the ginger juice beverage comprises the steps of ginger selection, extraction of ginger juice, preparation of material powder, preparation of hovenia dulcisthumb, slurry boiling, storage of the boiled slurry, stewing of the ginger juice, canning and sterilization, and finally the beverage is made. According to the ginger juice beverage, effective components of various materials can be most effectively extracted, effective nutrient substances of ginger are not damaged, the herb flavor of the made beverage can be effectively reduced, and the beverageis purer, tastier and suitable for being drunk by more people.

Description

technical field [0001] The invention relates to the field of food processing and production, more specifically a preparation process of a golden ginger juice drink. Background technique [0002] Golden ginger is a characteristic agricultural product in the Sanming area of ​​Fujian Province. It is a mid-to-late-maturing ginger variety. The whole growth period of planting in Sanming area is about 215 days; the ginger pieces are fat, arranged in a single layer, in the shape of a fan, the skin is smooth, and the color is golden; the flesh is crispy , less fiber, strong spicy flavor, storage-resistant. Golden ginger is rich in water, protein, amino acids and other nutrients, and has anti-angina pectoris, increases myocardial nutritional blood flow, inhibits platelet aggregation, lowers blood pressure, excites the uterus, and has anti-bacterial and anti-inflammatory effects. [0003] Existing ginger beverages are generally extracted by decocting ginger with other auxiliary raw ma...

AI Technical Summary

Problems solved by technology

[0003] Existing ginger beverages are generally extracted by decocting ginger with other auxiliary raw materials in the production process. Not only the nutrients of ginger are easy to lose during the decoction process, but also the boiled material liquid The taste is also lacking, and often has a relatively strong herbal smell, which is not suitable for people to drink

Simultaneously, because the beverage of ginger class has higher efficacy, so excessive drinking also can bring certain incompatibility to some crowds, so need to develop a kind of ginger beverage that promptly has higher efficacy, can be applicable to the needs of the public again