Ginger thick paste beverage and preparation process thereof

Abstract

The present invention provides a ginger thick paste drink preparation technology, which comprises the following steps: S1: ginger selection, S2: cleaning, S3: airing, S4: ginger segment cutting, S5: ginger slice preparation, S6: stir-frying, S7: ginger decoction preparation, S8: paste preparation, and S9: cooling, the ginger thick paste drink prepared by the ginger thick paste drink and the preparation technology provided by the invention has the advantages of significant curative effect, good taste, low preparation cost, etc. The traditional Chinese medicine composition mainly has remarkable curative effects on lung cold, stomach cold, uterus cold, diarrhea, cold cough and the like, and the preparation process provided by the invention is convenient to implement and does not need excessive cost investment, so that the cost of the product can be effectively controlled, and the traditional Chinese medicine composition has great economic value and social value.

Description

Technical Field

[0001] The present invention relates to the technical field of ginger product research and development, and in particular to a ginger paste beverage and a preparation process thereof. Background Art

[0002] Small yellow ginger mainly contains oily volatiles such as gingerol, gingerolene, zingiberene, phellandrene, citral, aromatic oil, as well as gingerol, vitamins, gingerol, resin, starch, fiber and a small amount of minerals. According to Chinese medicine, ginger is warm in nature and spicy in taste. It has the effects of dispelling cold, warming the lungs and relieving cough, warming the stomach and relieving vomiting, detoxifying and stopping diarrhea, and seasoning. Fresh ginger is pungent and warm, sweating and warming the stomach, and expelling cold evil; dried ginger is pungent and hot, warming the middle and dispelling cold, and removing spleen and stomach deficiency and cold. Ginger can enhance blood circulation, stimulate gastric juice secretion, excite the intestines, promote digestion, and increase appetite. In hot seasons, ginger has the effects of sweating, cooling, and refreshing, and can relieve symptoms such as fatigue, weakness, anorexia, insomnia, abdominal distension, and abdominal pain. Ginger can also be used for colds, vomiting, diarrhea, phlegm, cough and other symptoms, and can be used for food poisoning such as fish, crab, and poultry. Therefore, small yellow ginger has been made into a variety of ginger products, of which ginger paste is one of them. The invention patent with application number: 202010221787.X discloses a method for preparing ginger paste, which includes squeezing the selected ginger raw materials, enzymolysis, sedimentation, and filtration to obtain ginger juice; extracting the ginger residue through supercritical fluid extraction; mixing the enzymolysis ginger juice and the extract with brown sugar syrup, ultra-high temperature instantaneous sterilization, and high-temperature pasteurization after filling to obtain ginger paste and other technical features. However, the ginger paste prepared by this technology has certain defects. For example, due to its relatively single component, the efficacy of the ginger paste cannot be guaranteed. At the same time, the production and processing cost of this technology is relatively high, and therefore, it needs further improvement. Summary of the invention

[0003] In view of the above-mentioned deficiencies in the prior art, the present invention provides a ginger paste beverage and a preparation process which has significant therapeutic effect, good taste and low preparation cost.

[0004] The technical solution adopted by the present invention to solve the above problems is:

[0005] The present invention provides a preparation process of a ginger paste beverage, comprising the following steps:

[0006] S1: Select ginger

[0007] The main ingredients are long, crisp, golden turmeric with ginger rings and fibers.

[0008] S2: Cleaning

[0009] Soak ginger in water to remove the surface layer.

[0010] S3: Drying

[0011] After removing the surface layer, dry it in the sun.

[0012] S4: Cut ginger into sections

[0013] Cut the dried golden radish into sections.

[0014] S5: Making ginger slices

[0015] The ginger segments obtained in step S4 are pressed or patted to form ginger slices.

[0016] S6: Stir-fry

[0017] The ginger slices obtained in step S5 are dry-fried, and auxiliary materials are added for dry-frying.

[0018] S7: Make ginger soup

[0019] Add water to the fried ginger slices and auxiliary ingredients, boil them over high heat, filter out the ginger soup,

[0020] Add water again and boil over high heat for several times to boil out the essence of ginger and auxiliary ingredients. Finally, separate the boiled ginger slices and the residue of auxiliary ingredients to obtain liquid ginger soup.

[0021] S8: ointment making

[0022] First, the liquid ginger soup obtained in step S6 is boiled to obtain an initial ginger paste.

[0023] S9: Cooling down

[0024] The initial ginger paste obtained in step S7 and fully mixed with the flavoring components is introduced into a container at a temperature of 30 degrees Celsius for cooling and storage to obtain a ginger paste product.

[0025] Furthermore, the auxiliary materials in step S6 include one or a combination of red pepper peel, licorice, tangerine peel, red dates, longan, aged mugwort, and kudzu root.

[0026] Furthermore, in step S6, filtering out the ginger soup in the boiling step specifically involves using a dense and fine cloth to filter the ginger soup to avoid residual ginger residue and auxiliary material residue.

[0027] Furthermore, the seasoning component in step S7 of preparing the paste includes one or a combination of brown sugar, white sugar, and honey.

[0028] Furthermore, the specific steps of step S7 of preparing the paste are as follows:

[0029] Y1: First, boil the liquid ginger soup obtained in step S6 over high heat until it is boiling.

[0030] Y2: Use clear fire to cook again.

[0031] Y3: Then it is boiled over a fire.

[0032] Y4: Finally, the mixture is boiled into a paste by simmering over a fire, and flavoring components are added and continued to be boiled to fully mix the flavoring components to obtain an initial ginger paste.

[0033] Furthermore, in step S8, the obtained liquid ginger soup is boiled to obtain the initial ginger paste, and the specific method is to introduce the liquid ginger soup into a boiling device for heating and boiling.

[0034] Furthermore, the brewing device comprises a brewing box (1), a heating chamber (3) is provided in the middle of the brewing box (1), brackets (4) are fixedly installed on both sides of the top of the brewing box (1) close to the heating chamber (3), guide rods (5) are fixedly installed at both ends of the brewing box (1) and the bracket (4), a hanger (6) is movably installed inside the heating chamber (3), and a plurality of scraping strips (7) are fixedly installed on the outer bottom end of the hanger (6);

[0035] A motor (8) is fixedly mounted on the top of the hanger (6), guide plates (9) are fixedly mounted on both sides of the top of the motor (8), and one end of the two guide plates (9) away from the motor (8) is movably connected to the guide rod (5);

[0036] The boiling box (1) is provided with a mounting groove (10) inside, an inner tube (11) is provided inside the mounting groove (10), and two ends of the inner tube (11) are located outside the boiling box (1) and are respectively connected to a steam inlet (12) and a steam outlet (13).

[0037] A hand wheel (14) is movably mounted on the top of the middle part of the bracket (4), a screw rod (15) is connected to the inner thread of the hand wheel (14), and the bottom end of the screw rod (15) is movably connected to the motor (8) via a bearing.

[0038] The brewing box (1) is fixedly mounted with a ceramic plate (16) on the inner wall of the heating chamber (3), and the outer wall of the scraper (7) is slidably connected to the outer wall of the ceramic plate (16).

[0039] Furthermore, the side of the cooking box (1) away from the steam inlet (12) is connected to a liquid inlet (17).

[0040] The side of the boiling box (1) away from the steam outlet (13) is connected to a paste outlet (18).

[0041] Side frames (2) are fixedly mounted on both sides of the bottom end of the bracket (4).

[0042] A ginger paste beverage is prepared from the following components in parts by weight:

[0043] 1-80 servings of golden ginger,

[0044] 1-50 portions of red pepper peel,

[0045] 1-45 parts of liquorice,

[0046] 1-40 portions of dried tangerine peel,

[0047] 5-40 servings of red dates,

[0048] 1-30 servings of longan,

[0049] 1-30 servings of aged mugwort,

[0050] 1-35 parts of Pueraria root.

[0051] The beneficial effects of the present invention are:

[0052] The ginger paste beverage and preparation process provided by the present invention have the advantages of significant therapeutic effect, good taste, low preparation cost, etc., and have significant therapeutic effects mainly in treating lung cold, stomach cold, uterine cold, diarrhea, cold cough, etc. Moreover, the preparation process provided by the application is easy to implement and does not require excessive cost investment. Therefore, the cost of the product can be effectively controlled. Therefore, the application has great economic value and social value. BRIEF DESCRIPTION OF THE DRAWINGS

[0053] Figure 1 This is a system block diagram of a ginger paste beverage and a preparation process of the present invention;

[0054] Figure 2 This is a schematic diagram of the structure of a ginger paste beverage and a preparation process and boiling device of the present invention;

[0055] Figure 3 It is a schematic diagram of the overall cross-sectional structure of a ginger paste beverage and a preparation process and boiling device of the present invention;

[0056] Figure 4 To invent a ginger paste beverage and a preparation process and a boiling device Figure 2 The enlarged schematic diagram of point A in the middle;

[0057] Figure 5 To invent a ginger paste beverage and a preparation process and a boiling device Figure 3 A magnified schematic diagram of point B in the middle. DETAILED DESCRIPTION

[0058] The following specifically describes the embodiments of the present invention in conjunction with the accompanying drawings, which are only for reference and illustration and do not constitute a limitation on the scope of patent protection of the present invention.

[0059] Example 1

[0060] This embodiment provides a ginger paste beverage preparation process, comprising the following steps:

[0061] S1: Select ginger

[0062] The main ingredients are long, crisp, golden turmeric with ginger rings and fibers.

[0063] S2: Cleaning

[0064] Soak ginger in water to remove the surface layer.

[0065] S3: Drying

[0066] After removing the surface layer, dry it in the sun.

[0067] S4: Cut ginger into sections

[0068] Cut the dried golden radish into sections.

[0069] S5: Making ginger slices

[0070] The ginger segments obtained in step S4 are pressed or patted to form ginger slices.

[0071] S6: Stir-fry

[0072] The ginger slices obtained in step S5 are dry-fried, and auxiliary materials are added for dry-frying.

[0073] S7: Make ginger soup

[0074] Add water to the fried ginger slices and auxiliary ingredients, boil them over high heat, filter out the ginger soup,

[0075] Add water again and boil over high heat for several times to boil out the essence of ginger and auxiliary ingredients. Finally, separate the boiled ginger slices and the residue of auxiliary ingredients to obtain liquid ginger soup.

[0076] S8: ointment making

[0077] First, the liquid ginger soup obtained in step S6 is boiled to obtain an initial ginger paste.

[0078] S9: Cooling down

[0079] The initial ginger paste obtained in step S7 and fully mixed with the flavoring components is introduced into a container at a temperature of 30 degrees Celsius for cooling and storage to obtain a ginger paste product.

[0080] In this embodiment, the auxiliary materials in step S6 include one or a combination of red pepper peel, licorice, tangerine peel, red dates, longan, aged mugwort, and kudzu root.

[0081] In this embodiment, filtering out the ginger soup in step S6 of boiling is specifically performed by using a dense and fine cloth to filter the ginger soup to avoid residual ginger residue and auxiliary material residue.

[0082] In this embodiment, the flavoring component in step S7 of preparing the paste is brown sugar.

[0083] Furthermore, the specific steps of step S7 of preparing the paste are as follows:

[0084] Y1: First, boil the liquid ginger soup obtained in step S6 over high heat until it is boiling.

[0085] Y2: Use clear fire to cook again.

[0086] Y3: Then it is boiled over a fire.

[0087] Y4: Finally, the mixture is boiled into a paste by simmering over a fire, and flavoring components are added and continued to be boiled to fully mix the flavoring components to obtain an initial ginger paste.

[0088] In this embodiment, in step S8, the liquid ginger soup is boiled to obtain the initial ginger paste, and the specific method is to introduce the liquid ginger soup into a boiling device for heating and boiling.

[0089] In this embodiment, the brewing device comprises a brewing box (1), a heating chamber (3) is provided in the middle of the brewing box (1), brackets (4) are fixedly installed on both sides of the top of the brewing box (1) close to the heating chamber (3), guide rods (5) are fixedly installed at both ends of the brewing box (1) and the bracket (4), a hanger (6) is movably installed inside the heating chamber (3), and a plurality of scraping strips (7) are fixedly installed on the outer bottom end of the hanger (6);

[0090] A motor (8) is fixedly mounted on the top of the hanger (6), guide plates (9) are fixedly mounted on both sides of the top of the motor (8), and one end of the two guide plates (9) away from the motor (8) is movably connected to the guide rod (5);

[0091] The boiling box (1) is provided with a mounting groove (10) inside, an inner tube (11) is provided inside the mounting groove (10), and two ends of the inner tube (11) are located outside the boiling box (1) and are respectively connected to a steam inlet (12) and a steam outlet (13).

[0092] A hand wheel (14) is movably mounted on the top of the middle part of the bracket (4), a screw rod (15) is connected to the inner thread of the hand wheel (14), and the bottom end of the screw rod (15) is movably connected to the motor (8) via a bearing.

[0093] The brewing box (1) is fixedly mounted with a ceramic plate (16) on the inner wall of the heating chamber (3), and the outer wall of the scraper (7) is slidably connected to the outer wall of the ceramic plate (16).

[0094] In this embodiment, the side of the boiling box (1) away from the steam inlet (12) is connected to a liquid inlet (17).

[0095] The side of the boiling box (1) away from the steam outlet (13) is connected to a paste outlet (18).

[0096] Side frames (2) are fixedly mounted on both sides of the bottom end of the bracket (4).

[0097] A ginger paste beverage is prepared from the following components in parts by weight:

[0098] 30 portions of golden turmeric,

[0099] 10 portions of red pepper peel,

[0100] 5 parts licorice,

[0101] 10 portions of dried tangerine peel,

[0102] 10 portions of red dates,

[0103] 15 portions of longan,

[0104] 10 portions of aged mugwort,

[0105] 5 parts Pueraria root.

[0106] Example 2

[0107] The difference between this embodiment and embodiment 1 is that this embodiment provides a ginger paste beverage, which is made of the following components in parts by weight:

[0108] 10-80 servings of golden ginger,

[0109] 50 portions of red pepper peel,

[0110] 20 parts of licorice,

[0111] 10 portions of dried tangerine peel,

[0112] 10 portions of red dates,

[0113] 5 portions of longan,

[0114] 5 portions of aged mugwort,

[0115] 5 parts Pueraria root.

[0116] In this embodiment, the flavoring component is white sugar.

[0117] Example 3

[0118] The difference between this embodiment and embodiments 1 and 2 is that this embodiment provides a ginger paste beverage, which is made of the following components in parts by weight:

[0119] 60 servings of golden turmeric,

[0120] 10 portions of red pepper peel,

[0121] 15 parts of licorice,

[0122] 15 portions of dried tangerine peel,

[0123] 10 portions of red dates,

[0124] 20 portions of longan,

[0125] 5 portions of aged mugwort,

[0126] 5 parts Pueraria root.

[0127] In this embodiment, the flavoring component is honey.

[0128] Example 4

[0129] The difference between this embodiment and embodiments 1, 2 and 3 is that this embodiment provides a ginger paste beverage, which is made of the following components in parts by weight:

[0130] 50 servings of golden ginger,

[0131] 30 portions of red pepper peel,

[0132] 30 parts of licorice,

[0133] 20 portions of dried tangerine peel,

[0134] 20 servings of red dates,

[0135] 15 portions of longan,

[0136] 15 portions of aged mugwort,

[0137] 15 parts Pueraria root.

[0138] In this embodiment, the flavoring component is honey.

[0139] Example 5

[0140] The difference between this embodiment and embodiments 1, 2, 3 and 4 is that this embodiment provides a ginger paste beverage, which is made of the following components in parts by weight:

[0141] 80 servings of golden ginger,

[0142] 10 portions of red pepper peel,

[0143] 10 parts licorice,

[0144] 15 portions of dried tangerine peel,

[0145] 20 servings of red dates,

[0146] 20 portions of longan,

[0147] 15 portions of aged mugwort,

[0148] 20 servings of Pueraria root.

[0149] In this embodiment, the flavoring component is honey.

[0150] Taking patients with stomach cold and diarrhea as an example, 20-year-old women, 25-year-old women, and 30-year-old women were selected as objects to record the above five embodiments.

[0151] Comparison Table 1

[0152]

[0153]

[0154] After comparison, it is found that Example 3 has better therapeutic effect and can be used as the best example.

[0155] The ginger paste beverage and preparation process provided by the present invention have the advantages of significant therapeutic effect, good taste, low preparation cost, etc., and have significant therapeutic effects mainly in treating lung cold, stomach cold, uterine cold, diarrhea, cold cough, etc. Moreover, the preparation process provided by the application is easy to implement and does not require excessive cost investment. Therefore, the cost of the product can be effectively controlled. Therefore, the application has great economic value and social value.

[0156] The above embodiments are preferred implementation modes of the present invention, but the implementation modes of the present invention are not limited to the above embodiments. Any other changes, modifications, substitutions, combinations, and simplifications that do not deviate from the spirit and principles of the present invention should be equivalent replacement methods and are included in the protection scope of the present invention.

Claims

1. A process for preparing a ginger paste beverage, characterized in that: The steps include: S1: Select ginger The main ingredients are long, crisp, golden turmeric with ginger rings and fibers. S2: Cleaning Soak ginger in water to remove the surface layer. S3: Drying After removing the surface layer, dry it in the sun. S4: Cut ginger into sections Cut the dried golden radish into sections. S5: Making ginger slices The ginger segments obtained in step S4 are pressed or patted to form ginger slices. S6: Stir-fry The ginger slices obtained in step S5 are dry-fried, and auxiliary materials are added for dry-frying. S7: Make ginger soup Add water to the fried ginger slices and auxiliary ingredients, boil them over high heat, filter out the ginger soup, Add water again and boil over high heat for several times to boil out the essence of ginger and auxiliary ingredients. Finally, separate the boiled ginger slices and the residue of auxiliary ingredients to obtain liquid ginger soup. S8: ointment making First, the liquid ginger soup obtained in step S6 is boiled to obtain an initial ginger paste. S9: Cooling down The initial ginger paste obtained in step S7 and fully mixed with the flavoring components is introduced into a container at a temperature of 30 degrees Celsius for cooling and storage to obtain a ginger paste product.

2. The preparation process of a ginger paste beverage according to claim 1, characterized in that: The auxiliary materials in step S6 include one or a combination of red pepper peel, licorice, tangerine peel, red dates, longan, aged mugwort, and kudzu root.

3. The process for preparing the ginger paste beverage according to claim 1, characterized in that: In step S6, filtering out the ginger soup in the boiling step specifically involves using a dense and fine cloth to filter the ginger soup to avoid residual ginger residue and auxiliary material residue.

4. The process for preparing the ginger paste beverage according to claim 1, characterized in that: In step S7, the seasoning component in the ointment preparation step includes one or a combination of brown sugar, white sugar, and honey.

5. The process for preparing the ginger paste beverage according to claim 1, characterized in that: The specific steps of step S7 ointment preparation are as follows: Y1: First, boil the liquid ginger soup obtained in step S6 over high heat until it is boiling. Y2: Use clear fire to cook again. Y3: Then it is boiled over a fire. Y4: Finally, the mixture is boiled into a paste by simmering over a fire, and flavoring components are added and continued to be boiled to fully mix the flavoring components to obtain an initial ginger paste.

6. The process for preparing the ginger paste beverage according to claim 1, characterized in that: In step S8, the liquid ginger soup is boiled to obtain the initial ginger paste, and the specific method is to introduce the liquid ginger soup into a boiling device for heating and boiling.

7. The process for preparing the ginger paste beverage according to claim 1, characterized in that: The brewing device comprises a brewing box (1), a heating chamber (3) is provided in the middle of the brewing box (1), brackets (4) are fixedly installed on both sides of the top of the brewing box (1) close to the heating chamber (3), guide rods (5) are fixedly installed at both ends of the brewing box (1) and the bracket (4), a hanger (6) is movably installed inside the heating chamber (3), and a plurality of scraping strips (7) are fixedly installed on the outer bottom end of the hanger (6); A motor (8) is fixedly mounted on the top of the hanger (6), guide plates (9) are fixedly mounted on both sides of the top of the motor (8), and one end of the two guide plates (9) away from the motor (8) is movably connected to the guide rod (5); The boiling box (1) is provided with a mounting groove (10) inside, an inner tube (11) is provided inside the mounting groove (10), and two ends of the inner tube (11) are located outside the boiling box (1) and are respectively connected to a steam inlet (12) and a steam outlet (13). A hand wheel (14) is movably mounted on the top of the middle part of the bracket (4), a screw rod (15) is connected to the inner thread of the hand wheel (14), and the bottom end of the screw rod (15) is movably connected to the motor (8) via a bearing. The brewing box (1) is fixedly mounted with a ceramic plate (16) on the inner wall of the heating chamber (3), and the outer wall of the scraper (7) is slidably connected to the outer wall of the ceramic plate (16).

8. The process for preparing the ginger paste beverage according to claim 7, characterized in that: The side of the boiling box (1) away from the steam inlet (12) is connected to a liquid inlet (17). The side of the boiling box (1) away from the steam outlet (13) is connected to a paste outlet (18). Side frames (2) are fixedly mounted on both sides of the bottom end of the bracket (4).

9. A ginger paste beverage, characterized in that: Made from the following components in parts by weight: 1-80 servings of golden ginger, 1-50 portions of red pepper peel, 1-45 parts of liquorice, 1-40 portions of dried tangerine peel, 5-40 servings of red dates, 1-30 servings of longan, 1-30 servings of aged mugwort, 1-35 parts of Pueraria root.

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