Formula and preparation method of brown sugar and ginger flavored beverage

Abstract

The invention relates to the technical field of food manufacturing, and discloses a formula and a preparation method of a brown sugar and ginger flavored beverage, and the brown sugar and ginger flavored beverage is prepared from the following raw materials in parts by weight: 95%-99% of water, 1.2%-1.8% of high fructose corn syrup, 0.03%-0.05% of brown sugar, 0.01%-0.02% of longan, 0.01%-0.02% of concentrated red date juice, 0.1%-0.2% of caramel syrup, 0.0001%-0.0003% of vitamin C and 0.03%-0.08% of sodium cyclamate. The invention relates to a brown sugar flavor beverage which comprises the following components in percentage by weight: 0.01%-0.015% of aspartame (containing phenylalanine), 0.01%-0.04% of sodium citrate, 0.01%-0.03% of edible salt, 0.04%-0.06% of citric acid, 0.04%-0.07% of potassium sorbate, 0.01%-0.025% of potassium chloride, 0.03%-0.06% of brown sugar flavor essence, 0.02%-0.05% of old brown sugar essence and 0.04%-0.06% of ginger extract.The brown sugar flavor beverage has the advantages that the brown sugar flavor beverage has special taste and smell compared with the prior art.

Description

TECHNICAL FIELD

[0001] The present application relates to the field of food manufacturing technology, in particular to a brown sugar ginger flavor beverage formula and preparation method. BACKGROUND

[0002] At present, the flavor beverages on the market are difficult to break through the dilemma of single and characteristic flavor beverages, just with conventional ingredients and corresponding spices. SUMMARY

[0003] (I) Technical problems solved The purpose of the present application is to solve the problems mentioned in the background art, and to provide a brown sugar ginger flavor beverage formula and preparation method with special taste and smell.

[0004] (II) Technical solutions To solve the above technical problems, the technical solution provided by the present application is as follows: a brown sugar ginger flavor beverage formula, which comprises the following raw material components by weight: water 95%-99%, fructose syrup 1.2%-1.8%, brown sugar 0.03%-0.05%, longan 0.01%-0.02%, concentrated red jujube juice 0.01%-0.02%, caramel syrup 0.1%-0.2%, vitamin C 0.0001%-0.0003%, cyclamate 0.03%-0.08%, aspartame (containing phenylalanine) 0.01%-0.015%, sodium citrate 0.01%-0.04%, edible salt 0.01%-0.03%, citric acid 0.04%-0.06%, potassium tartrate 0.04%-0.07%, potassium chloride 0.01%-0.025%, brown sugar flavor 0.03%-0.06%, old brown sugar flavor 0.02%-0.05%, and ginger extract 0.04%-0.06%.

[0005] As an improvement, it comprises the following raw material components by weight: water 98%, fructose syrup 1.5%, brown sugar 0.05%, longan 0.01%, concentrated red jujube juice 0.01%, caramel syrup 0.1%, vitamin C 0.0001%, cyclamate 0.05%, aspartame (containing phenylalanine) 0.013%, sodium citrate 0.02%, edible salt 0.01%, citric acid 0.075%, potassium tartrate 0.05%, potassium chloride 0.05%, brown sugar flavor 0.06%, old brown sugar flavor 0.042%, and ginger extract 0.05%.

[0006] A preparation method of a brown sugar ginger flavor beverage, which comprises the following steps: Step 1: immerse longan in 20 times the weight of water for 20 min, control the water temperature at 90±2℃, filter the immersion liquid through a 200 mesh filter, and then put it into a low-speed mixer; Step two: the fructose syrup, brown sugar, concentrated jujube juice, caramel syrup, vitamin C, sweetener, aspartame (containing phenylalanine), sodium citrate, edible salt, citric acid, potassium triphosphate, potassium chloride, ginger extract are respectively placed in a stainless steel basin, and ten times the weight of water is added to the stainless steel basin, and the ingredients are stirred with a stainless steel rod to dissolve the ingredients, and then the dissolved ingredients are added to the low-speed mixer in step one; Step three: the brown sugar flavor essence and old brown sugar flavor essence are directly poured into the low-speed mixer, and the low-speed mixer is started and mixed at low speed for 10 minutes to completely dissolve the ingredients; Step four: the liquid in step three is sterilized at high temperature, and the sterilization temperature is controlled at 121±1℃, and the time is 10S; Step five: the liquid in step four is cooled to room temperature, and the volume is adjusted with sterile water, and stirred for 10 minutes, and then filled under sterile conditions.

[0007] (Three), beneficial effects The present application has the following advantages: The flavor beverage produced by the formula and preparation method has special taste and smell. DETAILED DESCRIPTION

[0008] The examples described below are exemplary and are intended to explain the present application, and cannot be understood as a limitation of the present application. Examples

[0009] A brown sugar ginger flavor beverage formula, which comprises the following raw material components by weight: water 95%-99%, fructose syrup 1.2%-1.8%, brown sugar 0.03%-0.05%, longan 0.01%-0.02%, concentrated jujube juice 0.01%-0.02%, caramel syrup 0.1%-0.2%, vitamin C 0.0001%-0.0003%, sweetener 0.03%-0.08%, aspartame (containing phenylalanine) 0.01%-0.015%, sodium citrate 0.01%-0.04%, edible salt 0.01%-0.03%, citric acid 0.04%-0.06%, potassium triphosphate 0.04%-0.07%, potassium chloride 0.01%-0.025%, brown sugar flavor essence 0.03%-0.06%, old brown sugar flavor essence 0.02%-0.05%, ginger extract 0.04%-0.06%.

[0010] It includes the following raw material composition by weight: water 98%, fructose syrup 1.5%, brown sugar 0.05%, longan 0.01%, concentrated red jujube juice 0.01%, caramel syrup 0.1%, vitamin C 0.0001%, sweetener 0.05%, aspartame (containing phenylalanine) 0.013%, sodium citrate 0.02%, edible salt 0.01%, citric acid 0.075%, potassium triphosphate 0.05%, potassium chloride 0.05%, brown sugar flavor 0.06%, old brown sugar flavor 0.042%, ginger extract 0.05%.

[0011] A preparation method of a brown sugar ginger flavored beverage, comprising the following steps: Step one: longan is crushed and immersed in water at 20 times the weight of longan for 20 min, the water temperature is controlled at 90±2℃, the immersion liquid is filtered through a 200 mesh filter screen and then placed in a low-speed mixer, and the immersion liquid is free of solid impurities; Step two: fructose syrup, brown sugar, concentrated red jujube juice, caramel syrup, vitamin C, sweetener, aspartame (containing phenylalanine), sodium citrate, edible salt, citric acid, potassium triphosphate, potassium chloride, and ginger extract are respectively placed in a stainless steel basin, water at ten times the weight of the ingredients is added to the stainless steel basin, a stainless steel rod is used for stirring to dissolve the ingredients, and then the dissolved ingredients are added to the low-speed mixer in step one; Step three: brown sugar flavor and old brown sugar flavor are directly poured into the low-speed mixer, the low-speed mixer is started, and low-speed mixing is performed for 10 min to completely dissolve and mix the ingredients; Step four: the liquid in step three is subjected to high-temperature sterilization, the sterilization temperature is controlled at 121±1℃, and the time is 10 s; Step five: the liquid in step four is cooled to room temperature, constant volume is performed with sterile water, and stirring is performed for 10 min, and then the beverage can be filled under sterile conditions.

[0012] The formula proposed in the application is a scientific proportioning of new resources and traditional raw materials, and the finished product is realized through the process, and the product has special taste and smell, and is a traditional beverage with improved taste.

[0013] Although the embodiments of the application have been shown and described above, it should be understood that the above embodiments are exemplary and should not be construed as limiting the application, and those skilled in the art can make changes, modifications, replacements, variations, deletions of part of the features, additions of features or recombination of features within the scope of the application without departing from the principles and purposes of the application. Any simple modification, equivalent change and modification made on the basis of the innovative principles of the application to the above embodiments still belongs to the scope of the technical solutions of the application.

Claims

1. A recipe for a brown sugar ginger flavored beverage, characterized by: It includes the following raw material composition by weight: water 95%-99%, fructose syrup 1.2%-1.8%, brown sugar 0.03%-0.05%, longan 0.01%-0.02%, concentrated red jujube juice 0.01%-0.02%, caramel syrup 0.1%-0.2%, vitamin C 0.0001%-0.0003%, sweetener 0.03%-0.08%, aspartame (containing phenylalanine) 0.01%-0.015%, sodium citrate 0.01%-0.04%, edible salt 0.01%-0.03%, citric acid 0.04%-0.06%, potassium triphosphate 0.04%-0.07%, potassium chloride 0.01%-0.025%, brown sugar flavor 0.03%-0.06%, old brown sugar flavor 0.02%-0.05%, ginger extract 0.04%-0.06%.

2. A recipe for a brown sugar ginger flavored beverage according to claim 1, characterized in that: It includes the following raw material composition by weight: water 98%, fructose syrup 1.5%, brown sugar 0.05%, longan 0.01%, concentrated red jujube juice 0.01%, caramel syrup 0.1%, vitamin C 0.0001%, sweetener 0.05%, aspartame (containing phenylalanine) 0.013%, sodium citrate 0.02%, edible salt 0.01%, citric acid 0.075%, potassium triphosphate 0.05%, potassium chloride 0.05%, brown sugar flavor 0.06%, old brown sugar flavor 0.042%, ginger extract 0.05%.

3. A process for the preparation of a brown sugar ginger flavoured beverage as claimed in claim 1-2, wherein: It includes the following steps: Step one: longan is immersed in 20 times the weight of water for 20 minutes, the water temperature is controlled at 90±2℃, the extract is filtered through a 200 mesh filter and then put into a low speed mixer; Step two: fructose syrup, brown sugar, concentrated red jujube juice, caramel syrup, vitamin C, sweetener, aspartame (containing phenylalanine), sodium citrate, edible salt, citric acid, potassium triphosphate, potassium chloride, ginger extract are respectively placed in stainless steel pots, and 10 times the weight of water is added to the stainless steel pots, and a stainless steel rod is used to stir to dissolve the ingredients, then the dissolved ingredients are added to the low speed mixer in step one; Step three: brown sugar flavor and old brown sugar flavor are directly poured into the low speed mixer, the low speed mixer is started and mixed at low speed for 10 minutes to completely dissolve the ingredients; Step four: the liquid in step three is sterilized at high temperature, the sterilization temperature is controlled at 121±1℃, and the time is 10S; Step five: the liquid in step four is cooled to room temperature, and the volume is adjusted with sterile water, and stirred for 10 minutes, and then filled under sterile conditions.