Fermented ginger juice and fermented tea juice composite beverage and preparation method thereof

A technology for fermenting tea and ginger juice, which is applied in the direction of pre-extraction tea processing, food science, etc., can solve the problems of not meeting drinking needs, not having good taste, affecting health care efficacy, etc., to improve the intestinal microenvironment, improve flavor and Nutrient composition, the effect that is beneficial to human body absorption

Pending Publication Date: 2021-04-20
SYNBIOTECH BIOTECHNOLOGY YANGZHOU CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, because ginger has a relatively strong stimulating effect on the taste, the taste of traditional ginger black t

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A compound beverage of fermented ginger juice and fermented tea juice and a preparation method thereof, comprising the steps of:

[0025] 1) Preparation of fermented ginger juice:

[0026] a) Mix 35% concentrated ginger juice and 65% water, and stir evenly to obtain a ginger juice mixture;

[0027] b) Sterilize the ginger juice mixture prepared in step a) by microwave sterilization;

[0028] c) Add the sterilized ginger juice mixture in step b) to Streptococcus thermophilus and Lactobacillus plantarum, and then ferment at 36°C for 18 hours to form fermented ginger juice; the number of Streptococcus thermophilus and Lactobacillus plantarum The ratio is 1:1, and the total insertion amount of the two strains is 0.3% of the ginger juice mixture weight;

[0029] 2) Preparation of fermented tea juice:

[0030] d) Mix 15% instant black tea powder, 7% white sugar and 78% water, stir for 10 minutes to get tea juice, the temperature of the water is 87°C;

[0031] e) sterilizi...

Embodiment 2

[0039] A compound beverage of fermented ginger juice and fermented tea juice and a preparation method thereof, comprising the steps of:

[0040] 1) Preparation of fermented ginger juice:

[0041] a) Mix 25% of concentrated ginger juice and 75% of water, and stir evenly to obtain a ginger juice mixture;

[0042] b) Sterilize the ginger juice mixture prepared in step a) by microwave sterilization;

[0043] c) Inject the sterilized ginger juice mixture in step b) into Streptococcus thermophilus and Lactobacillus plantarum, and then ferment at 34°C for 24 hours to form fermented ginger juice; the number of Streptococcus thermophilus and Lactobacillus plantarum The ratio is 1:1, and the total insertion amount of the two strains is 0.1% of the weight of the ginger juice mixture;

[0044] 2) Preparation of fermented tea juice:

[0045] d) Mix 10% instant black tea powder, 10% white sugar, and 80% water, and stir for 8 minutes to obtain tea juice. The temperature of the water is 85...

Embodiment 3

[0054] A compound beverage of fermented ginger juice and fermented tea juice and a preparation method thereof, comprising the steps of:

[0055] 1) Preparation of fermented ginger juice:

[0056] a) Mix 50% concentrated ginger juice and 50% water, and stir evenly to obtain a ginger juice mixture;

[0057] b) Sterilize the ginger juice mixture prepared in step a) by microwave sterilization;

[0058] c) Inject the sterilized ginger juice mixture in step b) into Streptococcus thermophilus and Lactobacillus plantarum, and then ferment at 38°C for 12 hours to form fermented ginger juice; the number of Streptococcus thermophilus and Lactobacillus plantarum The ratio is 1:1, and the total insertion amount of the two strains is 0.4% of the ginger juice mixture weight;

[0059] 2) Preparation of fermented tea juice:

[0060] d) Mix 20% instant black tea powder, 10% white sugar and 70% water, and stir for 13 minutes to get tea juice. The temperature of the water is 90°C;

[0061] e) s...

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PUM

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Abstract

The invention discloses a fermented ginger juice and fermented tea juice composite beverage and a preparation method thereof. The preparation method comprises the following steps of 1) preparing fermented ginger juice: a) uniformly mixing and stirring concentrated ginger juice and water to obtain a ginger juice mixed solution; b) sterilizing the ginger juice mixed solution; c) inoculating the sterilized ginger juice mixed solution with streptococcus thermophilus and lactobacillus plantarum, and performing fermenting to form the fermented ginger juice; 2) preparing fermented tea juice: d) mixing and stirring instant black tea powder, white granulated sugar and water to obtain tea juice; e) sterilizing the tea juice; f) inoculating the sterilized tea juice with lactococcus lactis subsp lactis, lactobacillus plantarum and streptococcus thermophilus, and performing fermenting to form the fermented tea juice; and 3) preparing the fermented ginger juice and fermented tea juice composite beverage: g) mixing and homogenizing the fermented ginger juice and the fermented tea juice, performing sterilizing, and performing canning to obtain the fermented ginger juice and fermented tea juice composite beverage. The prepared fermented ginger juice and fermented tea juice composite beverage is good in taste, flavor and nutrition and health care effects.

Description

technical field [0001] The invention relates to a compound beverage of fermented ginger juice and fermented tea juice and a preparation method thereof. Background technique [0002] Black tea is a kind of drink that people like. It has the effects of refreshing and relieving fatigue, invigorating the stomach and intestines and helping digestion. Ginger, as a condiment, has the functions of resisting cold, increasing circulation and helping digestion. Therefore, people sometimes drink ginger and black tea together. Ginger black tea is a kind of tea drink. The main materials are black tea, ginger and an appropriate amount of white sugar, rock sugar or honey. It has the effects of warming the stomach, warming the body and keeping out the cold, aiding digestion and enhancing excretion. It is suitable for people who often have cold hands and feet or who are in the stage of losing weight. When making it in daily life, generally slice the ginger first, soak it in hot water for 3 m...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L33/00A23F3/14A23F3/10A23L5/20A23L5/30
Inventor 杨锁华王霞王旭金世嘉许慈雪
Owner SYNBIOTECH BIOTECHNOLOGY YANGZHOU CO LTD
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