Ginger juice and lemon milk beverage and preparation method thereof
A technology of lemon milk and ginger juice, applied in the field of beverages, can solve the problem of unacceptable ginger taste, achieve the effect of ensuring natural flavor, good taste and aroma, and improving spicy taste
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Embodiment 1
[0032] Live bacteria type ginger juice-lemon milk drink (mass fraction: 1000 parts):
[0033] 1. Concentrate lemon juice, add water to dilute to 10.0Brix, stir for 15-20min;
[0034] Shred ginger, add water 3.5 times its weight, boil for 30 minutes and filter;
[0035] The filtered ginger juice clarified liquid and the diluted lemon juice were mixed according to a mass ratio of 1:10, and stirred for 25 minutes;
[0036] 2. Sterilization, the sterilization condition is 95±2°C / 300s, and the sugar solution is obtained;
[0037] 3. After the milk is browned and homogenized, the material needs to be cooled to 37°C during inoculation, and the starter (50% Lactobacillus plantarum and 50% Lactobacillus paracasei) is added in an aseptic operation, and the addition amount is 0.1 part, fully Shaking and mixing, the fermentation time is 48h;
[0038] 4. After stirring, cool to below 15°C to obtain milk base, which is ready for use;
[0039] 5. Take 100 parts of cooled milk base, mix w...
Embodiment 2
[0042] Live fungus ginger juice-lemon milk drink (quantity: 1000 servings):
[0043] 1. Concentrate lemon juice, add water to dilute to 10.0Brix, stir for 15-20min;
[0044] Shred ginger, add 4.0 times its weight of water, boil for 30 minutes and then filter;
[0045] The filtered ginger juice clarified liquid and the diluted lemon juice were mixed according to a mass ratio of 1:20, and stirred for 25 minutes;
[0046] 2. Sterilization, the sterilization condition is 95±2°C / 300s, and the sugar solution is obtained;
[0047] 3. The milk undergoes browning and homogenization steps. When inoculating, the material needs to be cooled to 37°C, and the starter (70% Lactobacillus plantarum and 30% Lactobacillus paracasei) is added in an aseptic operation, and the addition amount is 0.1 part, fully Shaking and mixing, the fermentation time is 48h;
[0048] 4. After stirring, cool to below 15°C to obtain milk base, which is ready for use;
[0049] 5. Take 200 parts of cooled milk base...
Embodiment 3
[0052] Live fungus ginger juice-lemon milk drink (quantity: 1000 servings):
[0053] 1. Concentrate lemon juice, add water to dilute to 10.0Brix, stir for 15-20min;
[0054] Shred ginger, add 5.0 times its weight of water, boil for 30 minutes and then filter;
[0055] The filtered ginger juice clarified liquid and the diluted lemon juice were mixed according to a mass ratio of 1:35, and stirred for 25 minutes;
[0056] 2. Sterilization, the sterilization condition is 95±2°C / 300s, and the sugar solution is obtained;
[0057] 3. The milk undergoes browning and homogenization steps. When inoculating, the material needs to be cooled to 37°C, and the starter (80% Lactobacillus plantarum and 20% Lactobacillus paracasei) is added in an aseptic operation, and the addition amount is 0.1 part, fully Shaking and mixing, the fermentation time is 48h;
[0058] 4. After stirring, cool to below 15°C to obtain milk base, which is ready for use;
[0059] 5. Take 400 parts of cooled milk ba...
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