Ginger and sugar beverage and preparation method thereof

A technology of beverage and ginger candy, applied in the field of ginger candy beverage and preparation thereof, can solve the problems of not much help to people's health, poor taste, low content of active ingredients and the like

Inactive Publication Date: 2021-05-28
赵凤曹
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] However, the traditional brown sugar and ginger beverage granule contains more sediment and suspended matter when it is taken after brewing, and the mouthfeel is poor, and the content of active ingredients with health care effects is not high, so the health care effects of each component cannot be fully exerted.
And for a long time, the types and formulas of beverages have emerged in an endless stream. The competition in the beverage industry is fierce, and businesses are suppressing each

Method used

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  • Ginger and sugar beverage and preparation method thereof
  • Ginger and sugar beverage and preparation method thereof
  • Ginger and sugar beverage and preparation method thereof

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preparation example Construction

[0029] A kind of preparation method of making ginger candy drink, is characterized in that, specifically comprises the steps:

[0030] Ginger, red dates and yam are added with water and crushed into pulp to obtain ginger pulp, red date pulp and yam pulp; rehmannia glutinosa is crushed into powder; boiling in water to obtain a mixture; adding brown sugar and additives to the mixture to continue boiling, cooling and filtering to obtain a ginger candy drink.

[0031] Preferably, ginger and jujube are washed and dried respectively, and then crushed into a slurry by adding water, and the yam is peeled and washed, and then crushed into a slurry by adding water.

[0032]Preferably, the ratio of ginger to water is 1:4-6, the ratio of red dates to water is 1:4-6, and the ratio of yam to water is 1:4-6.

[0033] Preferably, Rehmannia glutinosa is crushed to a particle size of 40-60 mesh.

[0034] Preferably, the cooking time of the mixture is 20-60min.

[0035] Preferably, the time f...

Embodiment 1

[0040] A kind of preparation method of ginger candy drink, specifically comprises the steps:

[0041] 20g of ginger was added to 80g of water and crushed into a slurry, 35g of red dates were added to 140g of water and crushed into a slurry, 20g of yam was added to 80g of water and crushed into a slurry to obtain ginger pulp, red date pulp and yam pulp;

[0042] Crush 1g of Rehmannia glutinosa into powder with a particle size of 40-60 mesh;

[0043] Put ginger pulp, red date pulp, yam pulp, rehmannia glutinosa into powder and 5g snow lotus flower in water and boil for 30 minutes to obtain a mixture;

[0044] Add 35g of brown sugar and 0.25g of additives into the mixture and continue to boil for 10 minutes, after cooling, filter with a filter cloth of 80-200 mesh to obtain the ginger candy drink.

Embodiment 2

[0046] A kind of preparation method of ginger candy drink, specifically comprises the steps:

[0047] 22g of ginger was added to 110g of water and crushed into a slurry, 37g of red dates were added to 185g of water and crushed into a slurry, 22g of Chinese yam was added to 110g of water and crushed into a slurry to obtain ginger pulp, red date pulp and yam pulp;

[0048] 2g rehmannia glutinosa is crushed into powder with a particle size of 40-60 mesh;

[0049] Put ginger pulp, red date pulp, yam pulp, rehmannia glutinosa into powder and 7g snow lotus flower in water and boil for 40 minutes to obtain a mixture;

[0050] Add 38g of brown sugar and 0.5g of additives into the mixture and continue to boil for 5 minutes, after cooling, filter with a filter cloth of 80-200 mesh to obtain the ginger candy drink.

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Abstract

The invention provides a ginger and sugar beverage, and relates to the technical field of food. The ginger and sugar beverage is prepared from the following raw materials in parts by weight: 40-60 parts of fresh ginger, 70-90 parts of red dates, 70-90 parts of brown sugar, 40-60 parts of Chinese yams, 2-8 parts of prepared rehmannia roots, 1600-2400 parts of water, 10-20 parts of snow lotus herbs and 0.5-2 parts of an additive. The ginger, the red dates, the brown sugar, the Chinese yam, the prepared rehmannia root and the saussurea involucrata are decocted together, and the ginger, the red dates and the brown sugar have the effects of tonifying qi, enriching blood, strengthening the spleen and the stomach, nourishing yin blood and treating deficiency-cold in the spleen and the stomach; the prepared rehmannia root is added into the water, the prepared rehmannia root characteristics are utilized, and according to the accidental discovery of the applicant of the invention, after the prepared rehmannia root is added, the effects of the ginger, the red dates and the brown sugar on nourishing yin blood, replenishing qi and enriching blood, nourishing yin blood and treating deficiency-cold in spleen and stomach can be enhanced, so a more outstanding health-care effect is achieved.

Description

technical field [0001] The invention relates to the field of food technology, in particular to a ginger candy drink and a preparation method thereof. Background technique [0002] The role of ginger is highly respected in traditional Chinese medicine. According to the theory of traditional Chinese medicine, ginger tastes pungent and warm in nature, and enters the lung, stomach, and spleen meridian. The poison of crab can also relieve the symptoms of motion sickness. In recent years, there have been many new studies abroad on the effect of ginger on disease prevention and treatment. A recent British study found that foods containing higher concentrations of ginger can act as painkillers, reducing the pain of 2 / 3 of arthritis patients. A study in the United States found that 6-gingerol in ginger-containing foods can inhibit the growth of colon cancer cells. In addition, ginger also contains a substance similar to aspirin, and its dilute solution is a blood thinner and antic...

Claims

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Application Information

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IPC IPC(8): A23L2/02A23L2/52A23L2/60A23L33/10A23L33/125
CPCA23L2/02A23L2/52A23L2/60A23L33/10A23L33/125A23V2002/00
Inventor 赵凤曹
Owner 赵凤曹
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