Preparation process for improving taste of functional ginger beverage

Abstract

The invention relates to the technical field of ginger beverages, and provides a preparation process for improving the taste of a functional ginger beverage, comprising the following steps: step 1, selecting raw materials: selecting fresh and tender ginger, washing to remove mud, then peeling, beating for later use, then respectively selecting fresh red tea leaves and stevia, weighing the ginger,the red tea leaves and the stevia according to a weight ratio of 5:3:2; step 2, initial treatment: placing the red tea leaves and the stevia are at a temperature of -5 DEG C, freezing for 100-120min,and spreading and drying at 22-26 DEG C until the red tea leaves and the stevia wither. The black tea leaves, stevia leaves and the ginger are adopted to prepare the beverage together, the red tea leaves are rich in various nutrient elements; after fermentation, the scent is more prominent, and after a series of treatments, fermentation with the ginger is performed, thus breaking through a conventional preparation method, and fundamentally improving the taste of the ginger beverage.

Description

technical field [0001] The invention relates to the technical field of ginger beverages, in particular to a preparation process for improving the mouthfeel of functional ginger beverages. Background technique [0002] Ginger is the fresh rhizome of ginger, a perennial herb of the Zingiberaceae family, with a height of 40-100cm; varieties include: Qingzhou bamboo root ginger, Shannong No. Xin, Yanliang Boy, Fresh Ginger, Honey Roasted Ginger. The rhizome (dry ginger), cork (ginger skin) and leaves (ginger leaves) of ginger can be used as medicine. Ginger is a dual-purpose food for medicine and food. It is not only a commonly used traditional Chinese medicine, but also a good seasoning for traditional cooking. In my country, there are abundant resources. Ginger can remove fishy and greasy, increase umami taste, and improve the flavor of dishes. In the application of traditional Chinese medicine, ginger has the functions of relieving the exterior, dispelling cold, Efficacy of ...

AI Technical Summary

Problems solved by technology

[0003] Although the existing ginger drinks have health benefits, but the taste is pungent, it is difficult to meet the taste needs of consumers, and it is difficult for enterprises to sell the ginger drinks produced. The company is committed to breaking through the taste problems of ginger drinks and increasing the operating profit of the drinks

[0004] The existing Chinese patent literature publication number: CN105558696A discloses a ginger beverage, which includes the following preparation raw materials in parts by weight: 5-20 parts by weight of ginger, 9-15 parts of kudzu root, 3-10 parts of Panax notoginseng, 3 parts of ginseng -10 parts, 3-10 parts of gardenia, 3-8 parts of mint, 3-8 parts of hawthorn, 3-10 parts of licorice and 3-8 parts of honey. The ginger drink is mainly made of ginger, and the ginger itself has a spicy taste. Adding notoginseng is sweet and slightly bitter in nature, which aggravates the taste of ginger, thus affecting the taste problem, and then affecting the sales revenue of the company