68 results about "Ginger Flavor" patented technology

The invention relates to a ginger tea solid beverage and a preparation method thereof. The ginger tea solid beverage is prepared from the following raw materials in parts by weight: 75-80 parts of ginger, 10-12 parts of glucose powder, 5-6 parts of white granulated sugar powder, 8-10 parts of maltodextrin, 3-4 parts of red date powder, 1-1.5 parts of codonopsis pilosula powder and 0.8-1 part of CMC. The ginger tea solid beverage provided by the invention is simple to prepare and convenient to drink and carry, and can be widely accepted by consumers; by heating and boiling ginger juice, a large amount of water in the ginger juice can be removed so that the ginger solid beverage has mellow and rich ginger flavor, spicy taste and mouthfeel; the mixture is granulated and dried by a boiling drier; the solid powder of ginger tea is produced in a closed environment with a short production period, high speed and high efficiency; the dust flying, leakage and pollution are avoided, energy resources are remarkably saved, and the product is ensured to be safe and sanitary; and through the preparation method provided by the invention, the ginger tea solid beverage has uniform moisture, thick and uniform appearance and rich ginger flavor, does not cake and is spicy, slightly sweet and easy to dissolve.

The invention discloses an instant ginger solid beverage and a preparation method of the instant ginger solid beverage and belongs to the field of solid beverage processing. The preparation method comprises the steps of preparing ginger residue and ginger juice by an enzyme method, extracting ginger oleoresin from the ginger residue via ultrasonic assistance alcohol, performing homogeneous embedding on the ginger oleoresin and camellia oil, adding the ginger juice, maltodextrin, brown sugar and the like for mixing at last, and performing spray drying to form the instant ginger solid beverage. The ginger juice and the ginger oleoresin substitute ginger, and the ginger oleoresin and the camellia oil are embedded via beta-cyclodextrin and the maltodextrin; active ingredients and a flavor of the ginger can be used and reserved to the greatest extent; and the product has a health-care function of the camellia oil. The prepared instant ginger solid beverage is fine powder, is uniform in color, loose and free from caking, has a natural smell of the ginger, is easily dissolved by hot water brewing and appears as a uniform suspension; soup is rufous; and the beverage has an aromatic ginger flavor and physiological functions of cold dispelling, stomach warming, oxidation resistance and the like.

The invention relates to an instant ginger decoction powder and instant ginger decoction. The instant ginger decoction powder and the instant ginger decoction are characterized in that: the instant ginger decoction powder is prepared by: adding 10-30 parts by weight of a mixture of potato starch and soluble starch with a weight ratio of 1:1-1:3, 1-5 parts by weight of water-soluble dietary fiber, 5-10 parts by weight of maltitol, 1-5 parts by weight of collagen powder and 1-5 parts by weight of lycium barbarum polysaccharide into each 100 parts by weight of ginger juice, mixing uniformly for compounding, homogenizing, performing quick-freezing processing and vacuum freeze drying. The ginger juice is a filtrate obtained by: cleaning ginger, removing impurities, adding water and juicing, then adding cellulase and pectase into a mixture obtained by juicing, keeping warm at 30-50 DEG C for 10-50 min and filtering. The instant ginger decoction powder is capable of keep the ginger flavor and is fast in dissolving speed, and the preparation technology is simple and convenient.

The invention relates to a processing method of series flavor ham sausages, belonging to the technical field of food processing. The processing method comprises the following steps: unfreezing meat materials, tidying, cleaning, and mincing the meat materials into minced meat; adding table salt, sodium nitrite and sodium isoascorbate, and picking at 4-10 DEG C for 12-36 hours; adding auxiliary materials including water, starch, soybean protein, egg liquid, composite phosphate, white sugar, yellow wine, monosodium glutamate, monascus red and potassium sorbate; then adding one or two of the following seasonings: green onion powder, ginger powder, garlic powder, braising materials, chilli powder, rattan pepper powder, pepper powder, cumin powder, curry powder, seafood sauce, broad bean sauce and pickled chilli (5%-10%); finally carrying out chopping, stirring, sausage filling, cleaning, cooking and cooling, so as to obtain ham sausages with 12 flavor, including a green onion flavor ham sausage, a ginger flavor ham sausage, a garlic flavor ham sausage, a braising flavor ham sausage, a spicy flavor ham sausage, a spicy and hot flavor ham sausage, a pepper flavor ham sausage, a cumin flavor ham sausage, a curry flavor ham sausage, a seafood flavor ham sausage, a sauce flavor ham sausage and a pickled chilli flavor ham sausage.

The ginger tasted seasoning is produced with fresh ginger as main material, scallion, salt, sugar, honey, oil and chicken bouillon or gourmet powder as supplementary material. The production process includes peeling ginger and cutting into fine grains, cutting scallion into shreds, mixing ginger grains, salt, chicken bouillon or gourmet powder and sugar into mixture, boiling oil, pouring warm oil to the mixture, and adding scallion and honey while stirring. The seasoning has ginger taste and color maintained, and may be used in making various kinds of dish.

The present invention discloses a sauced white ginger production technology which includes washing, cutting into blocks, air-drying, pickling, slicing, desalinating, soy sauce soaking and other steps. Basing on the characteristics of white ginger products, the used technology method can ensure a greater degree of white ginger flavor, enable white ginger slices to have better mouthfeel quality, and is simple in process, pollution-free, and suitable for industrial production.

A naturally caffeinated coffee fruit alcoholic beverage and method for producing the same are disclosed and described. In some embodiments, this beverage may comprise natural alcohol in a range of about 1% to about 11% ABV from at least microbial fermentation of dissolved sugar; naturally extracted caffeine from maceration, freezing, thawing, and microbial fermentation of coffee fruit flesh; natural coffee fruit flavor from maceration, freezing, thawing, and microbial fermentation of coffee fruit flesh; natural ginger flavor from maceration, freezing, thawing, and microbial fermentation of ginger; dissolved gas at about 1.75 to 3.30 volumes of the dissolved gas; and water. The natural alcohol, the natural caffeine, the natural coffee fruit flavor, the natural ginger flavor, and the dissolved gas may each be dispersed within the water. The method may comprise use of a mixed microbial culture and two stage fermentation process.

The invention discloses a preparation method of candied ginger slices, and belongs to the field of food processing. The method is characterized by adopting the processing technology process of selecting a material, slicing, protecting the color, boiling with sugar, drying in air and packaging. The method has the beneficial effects that the candied ginger slices are golden in color, rich in ginger flavor, sweet and tasty, and have the unique flavor of jerusalem artichoke. The candied ginger slices are rich in starch and synanthrin, and thus the advantages of being capable of reducing blood glucose and improving the fat balance in the body and also having the effects of dispelling cold, warming stomach, tonifying spleen and promoting blood circulation can be realized, the candied ginger slices are a rare health food which is low in heat, sugar and fat.

The invention provides liquid-state honey ginger tea and a production method thereof and relates to the field of health-care tea. The liquid-state honey ginger tea is prepared from 50 parts of fresh ginger and 50 parts of wild honey. The production method comprises the following specific steps: washing the fresh ginger and squeezing for further use; heating for concentrating the squeezed fresh ginger juice to be in a ratio of 1 to 1.6; heating and sterilizing the wild honey for further use; mixing and agitating the sterilized wild honey and the concentrated fresh ginger juice; and quantitatively subpackaging by a back sealing type automatic packaging machine. According to the liquid-state honey ginger tea and the production method thereof provided by the invention, the prepared honey ginger tea not only has a good mouth feel, but also has enough spicy taste; a test shows that the content of gingerol is very high, not only is the originally-ecological ginger flavor kept, but also the added honey is used for replacing white sugar and is good for the absorption of a human body, and thus the liquid-state honey ginger tea is suitable for more people, and can be easily accepted by patients with diabetes; the mouth feel is very good and the valence is improved; the honey has a good anti-corrosion effect so that additives are reduced, the liquid-state honey ginger tea has a good natural property, and people can take the functional health-care tea at ease and with the sense of safety.

The invention discloses a milk cap with fresh ginger flavor. The milk cap is prepared from the following raw materials in parts by weight: 10 to 30 parts of cream cheese, 20 to 60 parts of whipping cream, 1 to 10 parts of fresh ginger juice, 1 to 10 parts of milk cap powder, 10 to 30 parts of milk, 0.1 to 3 parts of salt, and 0.1 to 5 parts of condensed milk. The milk cap with fresh ginger flavorhas the advantages that the milk cap is used as the auxiliary material which is added into beverage, the trans-fatty acid, saccharin, creamer, preservative, pigment, caffeine and the like are not contained, and after the milk cap is added into the milk tea and other beverages, the mouth feel and flavor of the beverage are obviously improved; by utilizing the particular taste, the broad attention of market can be drawn.

The invention discloses a preparation method of set Guangdong ginger milk convenience food. The set Guangdong ginger milk convenience food consists of the following components in percentage by weight: 10-15% of ginger juice, 10-20% of milk powder, 6-10% of corn starch, 0.03-0.08% of citric acid, 0.3-0.8% of edible gelatin, 3-6% of white granulated sugar and the balance of clean water. The preparation process comprises the following steps: gelatinizing the corn starch; adding the milk powder, white granulated sugar and edible gelatin and dissolving; seasoning with the ginger juice; heating to 70 DEG C; homogenizing; standing for setting; performing pasteurization. The preparation of ginger juice comprises the steps of ginger selection, cleaning, peeling, slicing, juicing and filtering. In the method disclosed by the invention, the product prepared by use of a new formula has soft and tender mouthfeel with outstanding milk and ginger flavor; the dominant characteristics are that the set strength of a product is improved, and the storage time of the Guangdong ginger milk is increased.

The present invention discloses a tender ginger preserve processing technology which belongs to the food processing field. The processing technology is characterized by being composed of the following processing technology flow: selecting materials, peeling ginger skins, puncturing, bleaching with lime water, pinching, sugar simmering, removing from the pot, taking the treated gingers out, wrapping sugar and packaging. The beneficial effects of the tender ginger preserve are that the preserve has a pale color, a delicate and crisp taste, is fragrant, sweet and delicious, and has a mellow ginger and a unique tender ginger flavor. The tender ginger preserve is rich in the specific gingerol, can stimulate gastrointestinal mucosa, promote secretions of saliva, gastric juice and digestive juice, increase gastrointestinal motility and promote appetite, has efficacies of stimulating appetite, tonifying spleen and promoting appetite, as well as relieving summer heat, refreshing oneself, prevent oxidation and prevent tumors. The processing technology is simple to operate and easy to use, and the tender ginger preserve is a nutritious, healthy and green food.

The invention relates to a ginger tea, and a preparation method thereof. According to the preparation method, ginger and ampelopsis grossedentata are taken as the main raw materials; liquorice, folium eriobotryae, cassia twig, gynostemma pentaphylla, glucose, xylitol, pericarpium citri reticulatae, and CMC are added; ginger tea bags are prepared via boiling, decoction, mixing, drying, and packaging. Beneficial effects are that: caking of the ginger tea is not easily caused; the ginger tea can be dissolved conveniently; the original flavor and nutrients of ginger are maintained as far as possible; ginger flavor is thick; mouthfeel is pure; the ginger tea can be used for inducing sweat and dispelling exogenous evils, and clearing heat and detoxifying; the preparation method is stable; cost is relatively low; the ginger tea is made into ginger tea bags, and is convenient to store and carry.

The invention discloses a ginger solid beverage, which is prepared from the following raw materials by mass: 50-60 parts of ginger, 9-15 parts of kudzu vine root, 4-8 parts of panax notoginseng, 4-8 parts of ginseng, 8-10 parts of gardenia jasminoides, 3-5 parts of mint, 4-8 parts of hawthorn, 3-5 parts of licorice, 5-7 parts of red dates, 3-7 parts of honey, 8-12 parts of xylitol, and 9-12 partsof maltodextrin. The product provided by the invention combines the drinking function and medical health care function of food together, conforms to the traditional medical concept, and also is closeto the concept of modern health drinks. The preparation process is simple, the ginger solid beverage is convenient for drinking and carrying, and can be accepted by mass consumers. Ginger juice is heated and boiled to remove mass moisture therein, and the ginger fragrance, spicy and taste of the ginger solid beverage can be mellower and richer. The ginger solid beverage product prepared by the method provided by the invention is uniformly dry and wet, free of caking, spicy and slightly sweet, and is easy to brew and dissolve, the appearance is evenly turbid, and the ginger flavor is strong.

The invention discloses a method for controlling tobacco field underground pests. The method is characterized in that zingerone is sprayed or placed in a well pit. Zingerone is sourced from zingiberaceae ginger rhizomes, and is a main component providing the spicy ginger flavor. Zingerone has a bactericide effect, and has contact activity against slugs. Slugs and small black cutworms are pests sensitive to smells. When zingerone is diluted and sprayed in the well pit, the strong smell can rapidly repel slugs and small black cutworms. A well pit depth is commonly approximately 20cm. After transplanting, well pit bottom temperature is commonly approximately 20 DEG C. In a relatively closed environment, zingerone degradation is slow under a temperature of approximately 20 DEG C, such that the smell is still strong after 1 month. The degradation of sustained-release preparations of zingerone is even slower, such that production requirements can be satisfied. The action time is long, and repelling effect is significant. The preparation is effective against both slugs and small black cutworms. The preparation is a pure natural biological preparation, such that the risk of pesticide residue is avoided.

The invention provides a preparation method of rice wine. The method comprises the four steps of preparing materials, steaming, fermenting and distilling, and is characterized in that proper amount of ginger flavored raw materials are added in a fermentation phase so that the produced rice wine has a ginger taste; and when a use uses the rice wine to cook foods, ginger does not need to be additionally prepared so that the rice wine is very convenient to use, and the problem that the taste of the additionally-added ginger is rigid also can be solved.

The invention discloses a production method of a flavored ginseng fruit piece. The flavored ginseng fruit piece is prepared from ginseng fruit and Isodon amethystoides with nutritional and health-care functions through steps such as pretreatment, preparation of a sugar liquid, application of the sugar liquid, drying, packaging and examination, and has the health-care functions of clearing away heat and toxic materials, tonifying spleen and invigorating the circulation of blood, adjusting the blood pressure, and supplementing calcium and beautifying. The flavored ginseng fruit piece is rich in dietary fiber, various vitamins and microelements, can be used for effectively maintaining the fragrance of ginseng fruit and Isodon amethystoides, has slight spicy ginger flavor, is pure in taste, can be used as pot food for relaxation, and is convenient to carry and suitable for the old and young.

The invention discloses a seasoning packet for preserving ginger-tasted salted eggs. The seasoning packet comprises common Chinese herbal medicines with health-care functions, such as rhodiola rosea, fructus crataegi, red dates, medlar, malt, ginger slices and celery seeds through processes of drying, crushing, screening, mixing and packaging. The preserved salted eggs are purplish red in yolks, purple brown in joints of egg whites and yolks, and salty and slightly sweet in taste, have the functions of invigorating stomach and helping digestion, dispersing blood stasis and reducing blood fat, invigorating intelligence and brain, nourishing blood for tranquillization and the like, and have a ginger flavor and a light celery flavor. The seasoning packet is good in palatability and convenient to take.

The invention belongs to the technical field of food processing, and particularly relates to a method for preparing a traditionally-flavored instant noodle cake suitable for storage. The method is characterized by changing the conventional one-step method for preparing noodle cakes into two steps and comprises the following steps of: first, preparing noodle cake slurry according to an optimized formula ratio, and shaping by frying so as to obtain a noodle cake half-finished product; and second, spraying an appropriate amount of antioxidant such as vitamin C or solution of tea polyphenol and the like on the surface of the noodle cake half-finished product which is shaped by frying so as to improve the oxidation resistance of the fried noodle cake half-finished product, and charging nitrogen and vacuumizing the processed noodle cake half-finished product. The instant noodle cake prepared by the method has a golden color, is savory and crispy and has typical spring onion-ginger flavor and sesame flavor after being fried for the second time or heated by microwaves. The product is convenient to take, has a shelf life of 90 days when stored at the normal temperature, and is suitable for large-scale production.

The invention discloses a low-sugar health-care film-coated interlayer ginger candy that helps repair gastric damage caused by excessive drinking, which comprises the following components in parts by weight: isomalt, ginger, white radish powder, kudzu root powder and wolfberry powder , sweet potato oxidized starch, alcohol enzyme, glutathione, rose hydrosol, Puer tea extract, bamboo vinegar, deep-sea fish oil, gelatinized sweet potato starch, whey protein powder, glycerin, etc. The present invention adopts ginger and white radish powder, kudzu root powder, wolfberry powder, alcohol enzyme, bamboo vinegar, deep-sea fish oil, kudzu flower, etc. to prepare ginger candy, which has rich nutrition and health care effects of repairing gastric damage caused by excessive drinking; during the preparation process Among them, the functional sugar isomalt and citric acid are used to treat ginger slices, which reduces the amount of sugar that can be absorbed by the human body, improves the spicy taste of ginger, and retains the efficacy of ginger. The full utilization of ginger nutrition under the premise of retaining ginger efficacy improves the quality and mouthfeel of the product.

The invention discloses a preparation method which is fine and simple, and particularly relates to a method for preparing a small bowl of soup which organically combines nutritional value of meat, seafood and edible mushrooms, tastes soft and stable and is suitable for any people. The method comprises two steps of preparing high-quality consomme and preparing the small bowl of vegetable soup. The small bowl of soup which is cooked by mixing the high-quality consomme with food materials such as dried pork skins, crispy meat and fried tofu is ruddy, tastes delicious, is properly sour and spicy and outstanding in ginger flavor, can be used for tonifying stomach and nourishing the body and has both the compound flavor components of multiple materials and the characteristics of original taste and flavor and the like.

The invention discloses a production method of a flavored ginseng fruit piece. The flavored ginseng fruit piece is prepared from ginseng fruit and Isodon amethystoides with nutritional and health-care functions through steps such as pretreatment, preparation of a sugar liquid, application of the sugar liquid, drying, packaging and examination, and has the health-care functions of clearing away heat and toxic materials, tonifying spleen and invigorating the circulation of blood, adjusting the blood pressure, and supplementing calcium and beautifying. The flavored ginseng fruit piece is rich in dietary fiber, various vitamins and microelements, can be used for effectively maintaining the fragrance of ginseng fruit and Isodon amethystoides, has slight spicy ginger flavor, is pure in taste, can be used as pot food for relaxation, and is convenient to carry and suitable for the old and young.

The invention discloses a processing technique of bayberry juice with a ginger flavor. The processing technique comprises the following steps that (A), in a step of preparation of bayberry juice, cleaned and drained bayberry and natural spring water are input in a proportion of 1 to 5, the bayberry and the natural spring water are heated and boiled, and the bayberry and the natural spring water are stirred while being heated so that a solid is leached to obtain the bayberry juice; (B), in a step of mixing of the bayberry juice, the bayberry juice and ginger are put into a clean container in the proportion of 1 to 25 to obtain a mixing solution; and (C), in a step of impregnation of the bayberry juice, the mixing solution is impregnated for 50-60 minutes at the impregnation temperature of 50-60 DEG C. According to the method, a beverage which has a good taste and has the advantages of ginger and bayberry can be provided, and is simple in processing technique.

The invention belongs to the field of traditional Chinese medicine health care and in particular relates to a ginger buccal tablet and a preparation method thereof. The ginger buccal tablet is prepared from the following components in parts by weight: 40-60 parts of ginger powder, 25-35 parts of lactose, 15-25 parts of mannitol, 0.1-1 part of menthol, 0.5-2 parts of magnesium stearate, 0.05-2 parts of sodium carboxymethylcellulose, 5-10 parts of rock candy, 1-5 parts of citric acid and 0.5-1 part of Aspartame. The preparation method comprises the following steps: pre-treating the components inparts by weight, and pelletizing and tabletting, thereby obtaining the finished product. The ginger buccal tablet disclosed by the invention is easy to preserve, convenient to carry and use, excellent in disintegration property, capable of enabling the hardness to meet requirements and good in taste, has ginger flavor and taste, maintains active functional ingredients of the ginger, and is extremely effective to throat discomfort. The preparation method disclosed by the invention is simple in production equipment and preparation process, easy to operate and favorable for realization of industrialized production and processing.

The invention belongs to the technical field of food processing, and in particular relates to a cinnamon fresh ginger flavoring for seafood and a preparation method thereof. The cinnamon fresh gingerflavoring for the seafood is prepared from the following components in ratio: 20-30 parts of shrimp shell powder, 10-15 parts of river crab powder, 1-5 parts of dried scallops, 40-60 parts of cinnamon, 20-30 parts of fresh ginger, 30-50 parts of edible salt, 15-20 parts of glucose, 4-6 parts of white pepper, 5-10 parts of star anise powder, 5-10 parts of soy sauce, 40-60 parts of sodium glutamate,2-5 parts of potassium sorbate and 1 part of sodium ascorbate. The cinnamon fresh ginger flavoring is prepared from the shrimp shell, river crab and the dried scallops as main materials by cooperation with the cinnamon, the fresh ginger and other raw materials. The cinnamon fresh ginger flavoring has strong seafood flavor, delicious taste, rich nutrition and strong seasoning function.

The present invention belongs to the technical field of food processing, and particularly relates to a ginger-flavored chewing gum and a preparation method thereof. The ginger-flavored chewing gum is characterized in that the ginger-flavored chewing gum comprises the following raw materials in parts by weight: seaweed polysaccharides 5-15, xylitol 1-8, hydrocolloid 40-100, flavor 0.01-0.04, pigment 0.01-0.05, chitosan 1-5, sorbitol 1-5, citric acid 0.2-0.6, glycerol 0.1-0.4, vital wheat gluten 0.5-3.0, VC 0.01-0.05, milk powder 0.1-0.5 and ginger extract 0.5-2. Beneficial effects of the ginger-flavored chewing gum is that the use of seaweed polysaccharides as raw saccharides not only provides a sweetener, but also makes full use of effects of the seaweed polysaccharides in aspects of protecting vascular elasticity and improving oil and fat secretion on the human body; and compared with ordinary saccharides, the addition of seaweed polysaccharides improves structure, flavor and texture of the ginger-flavored chewing gum.

The invention belongs to the technical field of candy processing, and particularly relates to rosemary soft ginger sugar for preventing and treating anemia. The rosemary soft ginger sugar is prepared from following raw materials: fresh raw ginger, chestnuts, banana peels, white sugar, fresh rosemary, golden fruits, champedak flesh, artemisinin, aloe bitter, gelatin, modified soybean phospholipids, a cassia twig extract and a hemp seed extract. The rosemary soft ginger sugar has the advantages of uniform color, fresh and harmonious flower fragrance and ginger fragrance, sweet and not greasy with ginger flavor, soft and non-sticky to teeth, and has health protection effects of preventing and treating anemia, reducing blood pressure and promoting the growth of bones; by the adding of the banana peels, the rosemary, the golden fruit and the champedak flesh, under the cooperative reaction, the ginger flavor can be effectively reduced to enhance the fragrance, the fruit flavor and the sweetness, and the ginger sugar has the effects of clearing the internal heat and enhancing the effectiveness of immunity; by the adding of the artemisinin, the aloe bitter, the cassia twig extract and the hemp seed extract, under the cooperative reaction, the ginger sugar can effectively improve the body's absorption of nutrients, promote generation of heme and enhance the blood circulation function.

In some embodiments, a naturally caffeinated coffee fruit alcoholic beverage may include natural alcohol in a range of about 1% to about 11% ABV from at least microbial fermentation of dissolved sugar; naturally extracted caffeine from maceration of steeped dried coffee fruit husks and from microbial fermentation of the formerly dried coffee fruit husks; natural coffee fruit flavor from maceration of the steeped dried coffee fruit husks and from the microbial fermentation of the formerly dried coffee fruit husks; (optionally) natural ginger flavor from maceration, freezing, thawing, and / or microbial fermentation of ginger; dissolved gas at about 1.25 to 3.30 volumes of the dissolved gas; and water. The natural alcohol, the natural caffeine, the natural coffee fruit flavor, the natural ginger flavor, and the dissolved gas may each be dispersed within the water. Method(s) for making such beverages may utilize a mixed microbial culture and two stage fermentation process.

The invention relates to a grosvenor momordica fruit and raw ginger beverage and a preparation method thereof. The preparation method comprises the following steps: (1) preparation of raw ginger juice: boiling raw ginger and water together according to a ratio of 1: 5 to 1:10 (g / mL) until the raw ginger and the water are slightly boiled, continuing to boil for 5 minutes, and cooling and filteringraw ginger juice for later use; (2) preparation of grosvenor momordica fruit juice: boiling grosvenor momordica fruits and water together according to a certain solid-to-liquid ratio, performing constant-temperature extraction in a water bath at 40-70 DEG C for a certain period of time, performing cooling and filtration, repeating extraction once according to above the steps, and combining obtained filtrate and first filtrate for later use; (3) clarification: respectively standing the performing juice and the raw ginger juice at 8 DEG C for 10 minutes, and taking supernatant; (4) mixing: respectively weighing a certain mass of the grosvenor momordica fruit juice and raw ginger juice filtrate, and performing mixing according to a certain ratio to obtain a grosvenor momordica fruit and raw ginger mixed solution; (5) blending: adding 0.5-20% xylitol and 0.01-0.05% citric acid into the grosvenor momordica fruit and raw ginger mixed solution, and performing blending; and (6) sterilization and filling: rapidly heating the grosvenor momordica fruit and raw ginger mixed solution to 95 DEG C, maintaining the temperature for 10min, and performing filling, sealing and cooling so as to obtaina finished product of the grosvenor momordica fruit and raw ginger beverage. The obtained product has a unique fragrance and sweetness of the grosvenor momordica fruit, a harmonious and soft ginger flavor and a fresh and cool taste.