CN101194739A - Ginger ale and producing method thereof - Google Patents
Ginger ale and producing method thereof Download PDFInfo
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- CN101194739A CN101194739A CNA2007101506788A CN200710150678A CN101194739A CN 101194739 A CN101194739 A CN 101194739A CN A2007101506788 A CNA2007101506788 A CN A2007101506788A CN 200710150678 A CN200710150678 A CN 200710150678A CN 101194739 A CN101194739 A CN 101194739A
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Abstract
The invention discloses a ginger decoction beverage and production method, aiming to provide a ginger decoction beverage with convenient drinking, good taste and the effects of warming stomach and keeping young, and a production method which can fully bring the medical effect of raw ginger into play. Each 1000 milliliter beverage is prepared by following raw materials: 15-25g raw ginger, 30-50g brown sugar, 2-6 black tea and residual water. The production method comprises extracting ginger decoction with raw ginger, and then eccentrically separating protein which is easy to precipitant to obtain fresh ginger decoction with fragrant volatile oil, obtaining solution of ginger through frying ginger residual in water, and gaining ginger solution through mixing fresh ginger decoction and fried solution of ginger, and then mixing with brown sugar solution and black tea solution to obtain ginger decoction drinking. The beverage of the invention has the delicious taste and convenient drink, can fully play the curative roles of ginger, and has the effects of warming stomach, keeping young, strengthening heart, removing acne, and relieving acute alcoholism.
Description
Technical field
The present invention relates to a kind of health drink and production method thereof, in particular, relating to a kind of is health drink and the production method thereof that feedstock production forms by ginger, brown sugar and tea.
Background technology
Ginger and brown sugar are the products of the popular integration of drinking and medicinal herbs of being familiar with.The proved recipe that many dietotherapies are arranged in the folk life practice.Add decocting system but be mostly in the present practical experience of life ginger and brown sugar put together jointly, drink afterwards.For the people who does not have medical science general knowledge mostly, the ginger that different people puts into is different with the ratio of brown sugar, and therefore fried method, asynchronism(-nization), are difficult to give full play to the drug effect of ginger, and active ingredient is lost too much.In addition, contain multiple fragrant volatile oil in the ginger, method routinely is fried, causes the loss of fragrant volatile oil active ingredient.Simultaneously, all be now to endure now to drink, drink inconvenience.And, when the amount of putting into ginger is excessive, to get angry easily, pungent is overweight, when the amount of ginger is too small, then can not reach effects such as warm stomach, and too sweet greasy, influences mouthfeel.
Summary of the invention
The present invention is in order to overcome weak point of the prior art, provides a kind of and drinks conveniently, and mouthfeel is good, has the ginger ale of warm stomach, beauty treatment effect.
Another object of the present invention provides the production method of the ginger ale that a kind of drug effect that can make ginger is not fully exerted.
The present invention is achieved through the following technical solutions:
A kind of ginger ale is characterized in that, per 1000 milliliters of beverages are made by following raw materials according: ginger: 15-25 gram, brown sugar 30-50 gram, black tea 2-6 gram, the water of surplus.Best proportioning is: ginger: 20 grams, brown sugar 50 grams, black tea 4 grams, the water of surplus.
A kind of production method of ginger ale is characterized in that, comprises the steps:
(1) preparation of ginger juice: get ginger and squeeze ginger juice, centrifugation afterwards goes out the protein of easy precipitation, obtains containing the fresh ginger juice of fragrant volatile oil; It is fried that the residue of the back ginger of squeezing the juice is put into water, filters the solution that obtains ginger; The residue weight of general ginger is about about 1/4th of ginger weight.When fried, the residue of the back ginger of squeezing the juice mixes according to 1: 6 (weight per volume) with water.Afterwards, the solution that merges above-mentioned fresh ginger juice that contains fragrant volatile oil and fried ginger obtains ginger juice solution.
For control easily in process of production, can formulate between ginger juice solution after the merging and the ginger and have corresponding relation.For example, the solution that can pass through to concentrate fried ginger makes the active ingredient that contains 1 gram ginger in certain ginger juice solution to a certain amount of.Can be the active ingredient etc. that contains 1 gram ginger in the 3-5 milliliter ginger juice solution.
In order to ensure product quality, the solution that contains the fresh ginger juice of fragrant volatile oil and fried ginger merges and is placed in the airtight container, is heated to the 60-80 ℃ of enzyme and sterilizing that goes out.
(2) preparation of brown sugar solution: get in the water that brown sugar is dissolved in 90-100 ℃, filter and remove impurity, obtain the clarified solution of brown sugar; The w/v of brown sugar and water is 1: 6-8.
(3) preparation of black solution: black tea is soaked in water temperature is 90-100 ℃ water, filter, collect the black solution that the aqueous solution of black tea obtains clarifying; The w/v of black tea and water is 1: 6-10.
(4) clarified solution, the tea solution with above-mentioned ginger juice solution, brown sugar merges, and obtains ginger ale of the present invention.Wherein the amount of raw material is in per 1000 milliliters of beverages: ginger: 15-25 gram, brown sugar 30-50 gram, black tea 2-6 gram, the water of surplus.100 ℃ of water-baths were sterilized 30 minutes after the ginger ale can that makes, the packing warehouse-in.
The present invention has following technique effect:
1. ginger ale of the present invention makes its eating habit that meets most of people and taste by the meticulous screening to ginger, brown sugar and black tea consumption, and mouthfeel is good, drinks conveniently, the own fried worry of having avoided being in.Can open at any time when needing and drink, and, can be by the curative effect of determining to give full play to ginger to the ginger consumption, avoid again that the ginger consumption is excessive gets angry and shortcoming that mouthfeel is pungent easily.The sweet suffering of ginger and temperature having the effect of loose cold sweating, warm stomach antiemetic, sterilization analgesia, anti-inflammatory, also have the diastole capillary, strengthen food taken late at night circulation, excited stomach, aid digestion and toxin expelling, help that hair follicle is opened and the effect of the discharge of sebum secretion thing.Brown sugar nature and flavor sweetness, gentle, nontoxic, have the profit cardiopulmonary and in help spleen, slow irritability, relieving alcoholism, enrich blood, the effect of broken silt, also have effects such as toxin-expelling and face nourishing, diuresis.But black tea can help gastro-intestinal digestion, promotes the appetite diuresis, eliminate oedema, cardiac stimulant and strong bone, and black tea has stronger antimicrbial power.So often drink black tea and can prevent virus flu, angiocardiopathy, apoplexy and cancer.The three share have warm stomach, beauty treatment, cardiac stimulant, anti-acne, the effect of relieving the effect of alcohol.
2. the production method of ginger ale of the present invention obtains fragrant volatile oil by ginger is carried out cold pressing, compositions such as the gingerol in the ginger, aromatic alcohol, zingiberene, water virtue alkene, camphene have been kept, again by clarified solution with the fried ginger that obtains of the residue of ginger peel and ginger, the amino acid, niacin, citric acid, ascorbic acid, protein, fat, thiamine, riboflavin, the carrotene that contain in the ginger have been kept, and composition such as calcium, iron, phosphorus, the various compositions that can keep ginger to greatest extent are not fully exerted the effect of ginger.The cold effect of not only having brought into play strengthening the spleen and stomach, induce sweat, loose again can cardiac stimulant, and toxin expelling makes the open and sebum secretion thing discharge of hair follicle reach the effect of beauty treatment, anti-acne.
3. do not contain additive in the ginger ale of the present invention, be pollution-free food, nontoxic.
The specific embodiment
According to most of human diet's customs and mouthfeel, we test the consumption of ginger, brown sugar and black tea in 1000 milliliters of beverages.Experimental result is as follows:
If the consumption≤10g of ginger, ginger consumption do not reach the effect of warm stomach for a short time and do not have the hot fragrant taste of ginger; If the consumption 〉=29g of ginger, ginger consumption Da Yi get angry and mouthfeel is pungent, everybody can't accept.So determine that the amount ranges of ginger is 15-25g.
If the consumption≤25g of brown sugar, consumption do not reach for a short time the profit cardiopulmonary and in help spleen, slow irritability, relieving alcoholism is enriched blood, the effect of the broken stasis of blood and tasteless; If the consumption＞50g of brown sugar, the big mouthfeel of consumption is sweet greasy and sour, and everybody can't accept.So determine that the amount ranges of brown sugar is 30-50g.
The consumption of black tea 2-6g mouthfeel and color and luster all can, so determine that the amount ranges of black tea is 2-6g.
Comprehensive above-mentioned experimental result is by determining that to the consumption of ginger, brown sugar and black tea in the beverage ginger ale mouthfeel of the present invention is good, color and luster is lucid and lively and have warm stomach, beauty treatment, anti-acne, cardiac stimulant, the effect of relieving the effect of alcohol.
Below in conjunction with specific embodiment to the detailed description of the invention.
Embodiment 1
Select for use ginger 15 gram to be cut into piece, afterwards, adopt milling process to squeeze out ginger juice under the room temperature, tell the protein of easy precipitation, collect supernatant, the former savory fresh ginger juice that contains fragrant volatile oil of the ginger that is maintained with centrifuge.Squeezing and centrifugal after the residue of ginger be about 3.75 and restrain, add 22.5 milliliters in water.Carry out friedly according to the decocting method of routine, after fried 20 minutes, filter, obtain the solution of ginger.Merge the solution of above-mentioned fresh ginger juice that contains fragrant volatile oil and fried ginger, place afterwards in the airtight container, be heated to the 60-80 ℃ of enzyme and sterilizing that goes out, obtain the ginger juice solution for standby.
30 gram brown sugar are dissolved in 180 milliliters 90-100 ℃ the water, adopt conventional board-like suction method to handle again, remove impurity, obtain the clarified solution of brown sugar.
2 gram black tea are soaked in 200 milliliters of temperature are 90-100 ℃ water, filter, collect the black solution that the aqueous solution of black tea obtains clarifying.
Clarified solution, ginger juice solution and the black solution of brown sugar are mixed, add water and be configured to 1000ml, mix, obtain ginger ale of the present invention.100 ℃ of water-baths were sterilized 30 minutes after the can, the packing warehouse-in.
Embodiment 2
Select for use ginger 20 gram to be cut into piece, afterwards, adopt milling process to squeeze out ginger juice under the room temperature, tell the protein of easy precipitation, collect supernatant, the former savory fresh ginger juice that contains fragrant volatile oil of the ginger that is maintained with centrifuge.Squeezing and centrifugal after the residue of ginger be about 5 and restrain, add 30 milliliters in water.Carry out friedly according to the decocting method of routine, after boiling, filter, obtain the solution of ginger.Merge the solution of above-mentioned fresh ginger juice that contains fragrant volatile oil and fried ginger, place afterwards in the airtight container, be heated to the 60-80 ℃ of enzyme and sterilizing that goes out, obtain the ginger juice solution for standby.
50 gram brown sugar are dissolved in 300 milliliters 90-100 ℃ the water, adopt conventional board-like suction method to handle again, remove impurity, obtain the clarified solution of brown sugar.
4 gram black tea are soaked in 320 milliliters of temperature are 90-100 ℃ water, filter, collect the black solution that the aqueous solution of black tea obtains clarifying.
Clarified solution, ginger juice solution and the black solution of brown sugar are mixed, add water and be configured to 1000ml, mix, obtain ginger ale of the present invention.100 ℃ of water-baths were sterilized 30 minutes after the can, the packing warehouse-in.
Embodiment 3
Getting the 100g fresh ginger cleans; be cut into small pieces and put into juice extractor, add water 200ml after, opened juice extractor 15 minutes; shut down; filter to collect ginger juice, and the purified water that residue adds fresh ginger weight 1/4th (about 25ml) is stirred evenly the back filter collection filtrate; and with residual residue squeeze and filter once more; merge above-mentioned filtrate and be about 300ml, put the protein of isolating easy precipitation in the centrifuge, must contain the fresh ginger juice 290ml of fragrant volatile oil.The about 25g of the residue of ginger adds water 150ml, after being fried boiling, filters the solution that obtains ginger.In order to make the active ingredient that contains 1 gram fresh ginger in 3 milliliters of ginger juice solution, concentrated filtrate is to 10ml.Merge the solution of above-mentioned fresh ginger juice that contains fragrant volatile oil and fried concentrated ginger, place afterwards in the airtight container, be heated to the 60-80 ℃ of enzyme and sterilizing that goes out, obtain the ginger juice solution for standby.
40 gram brown sugar are dissolved in 240 milliliters 90-100 ℃ the water, adopt conventional board-like suction method to handle again, remove impurity, obtain the clarified solution of brown sugar.
5 gram black tea are soaked in 300 milliliters of temperature are 90-100 ℃ water, filter, collect the black solution that the aqueous solution of black tea obtains clarifying.
Get 75 milliliters of above-mentioned standby ginger juice solution, mix, add water and be configured to 1000ml, mix, obtain ginger ale of the present invention with the clarified solution and the black solution of above-mentioned brown sugar.100 ℃ of water-baths were sterilized 30 minutes after the can, the packing warehouse-in.
Embodiment 4
Getting the 200g fresh ginger cleans; be cut into small pieces and put into juice extractor, add water 600ml after, opened juice extractor 15 minutes; shut down; filter to collect ginger juice, and the purified water that residue adds fresh ginger weight 1/4th (about 50ml) is stirred evenly the back filter collection filtrate; and with residual residue squeeze and filter once more; merge above-mentioned filtrate and be about 800ml, put the protein of isolating easy precipitation in the centrifuge, must contain the fresh ginger juice 780ml of fragrant volatile oil.The about 50g of the residue of ginger adds water 300ml, after being fried boiling, filters the solution that obtains ginger.In order to make the active ingredient that contains 1 gram fresh ginger in 4 milliliters of ginger juice solution, concentrated filtrate is to 20ml.Merge the solution of above-mentioned fresh ginger juice that contains fragrant volatile oil and fried concentrated ginger, place afterwards in the airtight container, be heated to the 60-80 ℃ of enzyme and sterilizing that goes out, obtain the ginger juice solution for standby.
50 gram brown sugar are dissolved in 240 milliliters 90-100 ℃ the water, adopt conventional board-like suction method to handle again, remove impurity, obtain the clarified solution of brown sugar.
6 gram black tea are soaked in 500 milliliters of temperature are 90-100 ℃ water, filter, collect the black solution that the aqueous solution of black tea obtains clarifying.
Get 100 milliliters of above-mentioned standby ginger juice solution, mix, add water and be configured to 1000ml, mix, obtain ginger ale of the present invention with the clarified solution and the black solution of above-mentioned brown sugar.100 ℃ of water-baths were sterilized 30 minutes after the can, the packing warehouse-in.
Claims (8)
1. a ginger ale is characterized in that, per 1000 milliliters of beverages are made by following raw materials according: ginger: 15-25 gram, brown sugar 30-50 gram, black tea 2-6 gram, the water of surplus.
2. ginger ale according to claim 1 is characterized in that, per 1000 milliliters of beverages are made by following raw materials according: ginger: 20 grams, brown sugar 50 grams, black tea 4 grams, the water of surplus.
3. the production method of the described ginger ale of claim 1 is characterized in that, comprises the steps:
(1) preparation of ginger juice: get ginger and squeeze ginger juice, centrifugation afterwards goes out the protein of easy precipitation, obtains containing the fresh ginger juice of fragrant volatile oil; It is fried that the residue of the back ginger of squeezing the juice is put into water, filters the solution that obtains ginger; The solution that merges above-mentioned fresh ginger juice that contains fragrant volatile oil and fried ginger obtains ginger juice solution;
(2) preparation of brown sugar solution: get in the water that brown sugar is dissolved in 90-100 ℃, filter and remove impurity, obtain the clarified solution of brown sugar;
(3) preparation of black solution: black tea is soaked in water temperature is 90-100 ℃ water, filter, collect the black solution that the aqueous solution of black tea obtains clarifying;
(4) clarified solution, the black solution with above-mentioned ginger juice solution, brown sugar merges, and obtains ginger ale of the present invention;
The amount of raw material is in per 1000 milliliters of beverages: ginger: 15-25 gram, brown sugar 30-50 gram, black tea 2-6 gram, the water of surplus.
4. the production method of ginger ale according to claim 3 is characterized in that, 100 ℃ of water-baths were sterilized 30 minutes after the ginger ale can that makes, the packing warehouse-in.
5. the production method of ginger ale according to claim 3 is characterized in that, residue and the water of the back ginger of squeezing the juice add decocting system according to 1: 6 (weight per volume).
6. the production method of ginger ale according to claim 3 is characterized in that, the solution that contains the fresh ginger juice of fragrant volatile oil and fried ginger merges and is placed in the airtight container, is heated to the 60-80 ℃ of enzyme and sterilizing that goes out.
7. the production method of ginger ale according to claim 3 is characterized in that, the w/v of brown sugar and water is 1 in the step (2): 6-8.
8. the production method of ginger ale according to claim 3 is characterized in that, the w/v of black tea and water is 1 in the step (3): 6-10.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007101506788A CN101194739A (en) | 2007-12-03 | 2007-12-03 | Ginger ale and producing method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CNA2007101506788A CN101194739A (en) | 2007-12-03 | 2007-12-03 | Ginger ale and producing method thereof |
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| CN101194739A true CN101194739A (en) | 2008-06-11 |
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Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102626170A (en) * | 2012-04-28 | 2012-08-08 | 安徽东方茶业有限公司 | Ginger tea and preparation method thereof |
| CN102669332A (en) * | 2012-06-06 | 2012-09-19 | 东至县祁乡园茶叶农民专业合作社 | Ginger congou black tea and preparation method thereof |
| CN103393105A (en) * | 2013-07-30 | 2013-11-20 | 常熟市汇丰食品有限公司 | Purple cabbage black tea health drink |
| CN103462138A (en) * | 2013-09-22 | 2013-12-25 | 河北天天乳业集团有限公司 | Vinegar beverage with sobering function |
| CN103583744A (en) * | 2013-11-30 | 2014-02-19 | 大连杰信生物科技有限公司 | Preparation and effect of winter stomach warming tea |
| CN104719539A (en) * | 2015-04-01 | 2015-06-24 | 方家铺子（莆田）绿色食品有限公司 | Black tea drink |
| CN105053411A (en) * | 2015-08-25 | 2015-11-18 | 铜陵白姜发展有限责任公司 | Making technology of white ginger tea |
| CN105053412A (en) * | 2015-08-25 | 2015-11-18 | 铜陵白姜发展有限责任公司 | White ginger and leonurus artemisia tea production technology |
| CN105942131A (en) * | 2016-05-13 | 2016-09-21 | 淮阴工学院 | Composite clarifying agent for ginger juice and preparation method of extracting solution of clarified ginger juice |
| CN106889386A (en) * | 2016-12-30 | 2017-06-27 | 佛山科学技术学院 | A kind of ginger juice and black tea health-care composite beverage and preparation method thereof |
| CN107594040A (en) * | 2017-11-14 | 2018-01-19 | 安徽华健生物科技有限公司 | A kind of processing method of ginger tea with brown sugar |
| CN108208226A (en) * | 2018-04-09 | 2018-06-29 | 姜伟 | A kind of black tea leaf processing method |
| CN112825938A (en) * | 2021-01-22 | 2021-05-25 | 江西省蚕桑茶叶研究所(江西省经济作物研究所) | Black tea ginger massecuite and preparation method thereof |
-
2007
- 2007-12-03 CN CNA2007101506788A patent/CN101194739A/en active Pending
Cited By (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102626170A (en) * | 2012-04-28 | 2012-08-08 | 安徽东方茶业有限公司 | Ginger tea and preparation method thereof |
| CN102669332A (en) * | 2012-06-06 | 2012-09-19 | 东至县祁乡园茶叶农民专业合作社 | Ginger congou black tea and preparation method thereof |
| CN102669332B (en) * | 2012-06-06 | 2013-09-11 | 东至县祁乡园茶叶农民专业合作社 | Ginger congou black tea and preparation method thereof |
| CN103393105A (en) * | 2013-07-30 | 2013-11-20 | 常熟市汇丰食品有限公司 | Purple cabbage black tea health drink |
| CN103462138A (en) * | 2013-09-22 | 2013-12-25 | 河北天天乳业集团有限公司 | Vinegar beverage with sobering function |
| CN103583744A (en) * | 2013-11-30 | 2014-02-19 | 大连杰信生物科技有限公司 | Preparation and effect of winter stomach warming tea |
| CN104719539A (en) * | 2015-04-01 | 2015-06-24 | 方家铺子（莆田）绿色食品有限公司 | Black tea drink |
| CN105053411A (en) * | 2015-08-25 | 2015-11-18 | 铜陵白姜发展有限责任公司 | Making technology of white ginger tea |
| CN105053412A (en) * | 2015-08-25 | 2015-11-18 | 铜陵白姜发展有限责任公司 | White ginger and leonurus artemisia tea production technology |
| CN105942131A (en) * | 2016-05-13 | 2016-09-21 | 淮阴工学院 | Composite clarifying agent for ginger juice and preparation method of extracting solution of clarified ginger juice |
| CN105942131B (en) * | 2016-05-13 | 2019-07-09 | 淮阴工学院 | A kind of compound ginger juice clarifying agent and the preparation method for clarifying ginger juice extracting solution |
| CN106889386A (en) * | 2016-12-30 | 2017-06-27 | 佛山科学技术学院 | A kind of ginger juice and black tea health-care composite beverage and preparation method thereof |
| CN107594040A (en) * | 2017-11-14 | 2018-01-19 | 安徽华健生物科技有限公司 | A kind of processing method of ginger tea with brown sugar |
| CN108208226A (en) * | 2018-04-09 | 2018-06-29 | 姜伟 | A kind of black tea leaf processing method |
| CN112825938A (en) * | 2021-01-22 | 2021-05-25 | 江西省蚕桑茶叶研究所(江西省经济作物研究所) | Black tea ginger massecuite and preparation method thereof |
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Open date: 20080611 |