CN102342324B - Acidic milk beverage containing ginger extracting solution and preparation method thereof - Google Patents
Acidic milk beverage containing ginger extracting solution and preparation method thereof Download PDFInfo
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Abstract
The invention relates to the field of milk beverage preparation, more particularly, to an acidic milk beverage containing ginger extracting solution and a preparation method thereof. The acidic milk beverage containing ginger extracting solution disclosed by the invention contains, based on 100 parts by weight of raw materials, as follows: 0.05 to 0.2 parts of milk protein, 4 to 10 parts of ginger extracting solution and thickener, wherein the thickener contains 0.15 to 0.4 parts of soybean polysaccharide, and 0.05 to 0.2 parts of pectin. In this invention, in order to overcome the impact on the stability of milk protein by a plurality of substances contained in the ginger extracting solution, such as gingerol, zingerone, gingerol, zingiberol and the like, a stabilizer including thickener pectin, guar gum or pectin, guar gum and other colloids are added in the preparation process; besides, the stability of a sour milk system containing the ginger extracting solution on condition of long guarantee period can be effectively improved through reasonable proportioning, and the milk beverage product of the invention has better stability and longer shelf life than commercially available milk beverage products of this kind.
Description
Technical field
The present invention relates to the milk beverage preparation field, particularly, the present invention relates to a kind of sour milk-containing beverage that contains ginger extract and preparation method thereof.
Background technology
On China's traditional medicine, ginger is a kind of loose cold important drugs of delivering, and because concocting method is different, is divided into again ginger, rhizoma zingiberis, ginger peel, ginger juice, bubble ginger and simmers ginger etc.The famous poet of the Song dynasty horizontal bar in the front of a carriage used as an armrest of reviving is put down in writing in " eastern sloping miscellanies ": " more than the clean kind temple Buddhist monk in the money pool, Nian Bashi, face such as boy, speech took Jiang Si 10 years certainly, so not old." medical scholar's Li Shizhen (1518-1593 A.D.) of China's greatness to the evaluation of ginger is: " but but vegetables, can and, can the fruit medicine." this is the evaluation best to ginger.According to detection, contain gingerol, zingerone, gingerol, zingiberol, ascorbic acid, carrotene, vitamin C, cellulose, protein, fat, sugar, calcium, iron, asparagine, glutamic acid, serine, glycine etc. in the ginger.The some of them material has the effect of dispelling cold diseases prevention, can kill the multiple germs such as typhoid bacillus, and is particularly effective to killing salmonella.Therefore, ginger can be treated acute gastritis, acute diarrhea, chronic bronchitis, pertussis; Can also suppress vomiting, prevent carsickness, seasick; But with also first aid shock patients of ginger decoction etc.
Ginger also has the function of health care.Often eat ginger, be conducive to hemangiectasis, accelerate blood circulation, reduce cholesterol, dilute blood, prevent blood clotting, artery sclerosis and coronary heart disease; Be conducive to stimulate gastric secretion, promote enterocinesia, strengthen digestion power; Be conducive to regulation of physiological functions, the enhanced machine vitality of subject improves immunocompetence; Be conducive to promote longevity, because gingerol can suppress the peroxidation of lipid, have anti-senescence function; Ginger stimulates circulation to human body, accelerates metabolism, promotes the function of digestion drainage and antibacterial and detoxicating.Therefore, the ginger effect that has many-sided disease-prevention health, live an easy life in old age.
Cow's milk is nutritious, digests and assimilates easily, is near perfect food.Flavored milk beverage take cow's milk as primary raw material, such as milk beverage, flavored milk, fortification breast etc. owing to contain the abundant nutrition of cow's milk, and numerous in variety, become the important component part of people's diet.
Therefore, the present invention now attempts to be added into ginger extract in acidic milk drink, but because the many kinds of substances such as the gingerol, zingerone, gingerol, zingiberol that contain in the ginger extract can have influence on the stability of lactoprotein, and how to keep the stability of nutriment in the ginger extract when adding also be the main research project that is added into ginger extract in yoghurt.
At present about the technology of the preparation of the dairy products that add ginger the application number application number being arranged is that 200810072869.1 " a kind of health red date ginger lactic acid fermentation beverage and preparation method thereof " and application number are " a kind of sour milk that contains ginger and preparation method thereof " of 200910082545.0, pertinent literature has " development of ginger juice boruga ", wherein provide a kind of preparation method of concentrated ginger juice in for 200910082545.0 patent and the ginger juice for preparing has been added in the sour milk at application number, but the stability of the product for preparing is not analyzed, active component can reduce in the ginger juice for preparing by the method simultaneously; And be to ferment by adding lactic acid bacteria after adding jujube juice and ginger juice in 200810072869.1 the patent at application number, obtain lactic acid fermentation beverage, wherein do not add milk, lactoprotein or sour milk, therefore, it does not exist stable and activity problems.The present invention is for the nutrition that realized milk beverage and the combination of ginger juice health-care effect, and keeps separately active and the stability of the product that guarantees to prepare, and the preparation of the sour milk that adds ginger juice is investigated.
Summary of the invention
The object of the invention is to provides a kind of sour milk-containing beverage that contains ginger extract in order to overcome the problems referred to above.
A further object of the present invention has been to provide a kind of preparation method who contains the sour milk-containing beverage of ginger extract.
According to the sour milk-containing beverage that contains ginger extract of the present invention, based on the raw material of 100 weight portions, it comprises:
0.05～0.2 part of lactoprotein, 4～10 parts of ginger extracts and thickener,
Described thickener comprises 0.15～0.4 part of soybean polysaccharides, 0.05～0.2 part of pectin.
According to the sour milk-containing beverage that contains ginger extract of the present invention, contain in the beverage of lactoprotein usually that the content difference according to lactoprotein is divided into milk-contained drink and milk beverage, when content of milk protein for being called milk-contained drink less than 1.0% the time.
According to the sour milk-containing beverage that contains ginger extract of the present invention, the extracting method of described ginger extract is: with clean ginger section, add entry, wherein the mass ratio of ginger and water is 1: 1～1: 2,90～110 ℃ of lower boilings 3～7 minutes, is cooled to 40～60 ℃ of making beating, entered the hold-up tank lixiviate 20～40 minutes, plate-frame filtering adds entry and stirs, and obtains ginger extract.
According to the sour milk-containing beverage that contains ginger extract of the present invention, described lactoprotein is provided by skimmed milk power, and protein content is 32% in the skimmed milk power, and therefore, in the present invention, based on the raw material of 100 weight portions, skimmed milk power content is 0.15～0.65 part.
According to the sour milk-containing beverage that contains ginger extract of the present invention, based on the raw material of 100 weight portions, contain 0.3～0.6 part of thickener.
According to the sour milk-containing beverage that contains ginger extract of the present invention, described thickener also comprises one or more in Arabic gum, carragheen, melon glue, converted starch, casein, sodium carboxymethylcellulose, gellan gum, sodium alginate, xanthans, dextrin and the sodium alginate propylene glycol ester.
According to the sour milk-containing beverage that contains ginger extract of the present invention, described sour milk-containing beverage also comprises acidity regulator, based on the raw material of 100 weight portions, contain 0.05～0.3 part of Citric Acid Mono in the described acidity regulator, 0.01～0.1 part of lactic acid 0.05～0.2. part and natrium citricum.
In addition, the present invention also provides a kind of preparation method who contains the sour milk-containing beverage of ginger extract, said method comprising the steps of:
1) preparation of the feed liquid of acidic milk drink: with stabilizing agent with contain the lactoprotein substance dissolves, mix, and regulate acidity, obtain the feed liquid of acidic milk drink;
2) preparation of ginger extract: the ginger section with clean, add entry, can soak ginger fully, 90～110 ℃ of lower boilings 3～7 minutes, be cooled to 40～60 ℃ of making beating, entered the hold-up tank lixiviate 20～40 minutes, plate-frame filtering adds entry and stirs, and obtains ginger extract;
3) with step 1) in feed liquid and the step 2 of acidic milk drink) in ginger extract mix, homogeneous, sterilization obtains the sour milk-containing beverage that contains ginger extract of the present invention.
According to the preparation method who contains the sour milk-containing beverage of ginger extract of the present invention, described step 1) adopt acidity regulator to regulate acidity in, raw material based on 100 weight portions, contain 0.05～0.3 part of Citric Acid Mono in the described acidity regulator, 0.01～0.1 part of lactic acid 0.05～0.2. part and natrium citricum.According to one embodiment of the invention, what its preparation method was concrete may further comprise the steps:
1) batching: after the abundant dissolving such as stabilizing agent, white granulated sugar, squeeze in the material-compound tank, the milk powder good with change fully mixes.
2) fully dissolve acidity regulator with cold batching water and ginger extract makes it become clear solution.
3) adopt online acid adding mode, the temperature of mixed liquor before the acid adding≤15 ℃, about 3: 1 of the ratio of mixed liquor and acid solution is carried out acid adjustment.
4) homogeneous: the feed liquid of the acidic milk drink that contains ginger extract that step 3 obtains is preheating to 50～70 ℃, then carries out homogeneous, and homogenization pressure is 15～25MPa, and temperature is 50～70 ℃.
5) sterilization: the feed liquid behind the homogeneous (can suitably add flavor substance) is carried out sterilization, reaches commercial sterilization.
6) can: the feed liquid after the sterilization is carried out can, obtains containing the acidic milk drink product of ginger extract, and further packing, check can be dispatched from the factory after qualified.
In the present invention in order to overcome the gingerol that contains in the ginger extract, zingerone, gingerol, the many kinds of substances such as zingiberol are on the impact of lactoprotein stability, in preparation process, added stabilizing agent, wherein comprise soybean polysaccharides and pectin and soybean polysaccharides, the mixture of pectin and other thickeners, and can contain the stability of ginger extract yoghurt system under long shelf-life condition by Effective Raise by rational proportioning, utilize the prepared milk beverage of stabilizing agent of the present invention even in normal temperature preservation 8 months and shelf life inner tissue state, only have a small amount of fat floating and albumen precipitation phenomenon, the rational proportion of described stabilizing agent not only can bring the sense organ of clear, particularly grow shelf-life hot filling product, and can keep products taste salubrious.
In addition, the while is for the preparation method of ginger extract, for the bioactive maintenance problem of nutriment in the ginger extract that solves interpolation.The preparation method of ginger extract of the present invention is by improving boiling and extraction temperature, reduce boiling and extraction time, when improving the ginger extract yield, reduce the time of contact of active material and air, prevent its oxidation, thereby improve the activity of nutriment in the ginger extract.Improvement by the method, not only kept nutriment biologically active in the ginger extract, and the product for preparing obtains liking of most people in the smooth degree of mouthfeel, local flavor and nutrition, containing the ginger extract sour milk-containing beverage improves a lot in the smooth degree of mouthfeel, local flavor and nutrition, the obvious difference of the new product that mouthfeel within the shelf-life and local flavor were produced with this month in front 8 months nothing on 5% level of signifiance, within the shelf-life flavor taste change less, within tolerance interval.
The specific embodiment
The preparation of Preparation Example 1 ginger juice extract
Preparing of ginger extract: with clean ginger section, add entry, wherein the mass ratio of ginger and water is 1: 1～1: 2,90～110 ℃ of lower boilings 3～7 minutes, be cooled to 40～60 ℃ of making beating, entered the hold-up tank lixiviate 20～40 minutes, plate-frame filtering, add entry and stir, obtain ginger extract
The preparation of Preparation Example 2 acidic milk drinks
1) batching: after the abundant dissolving such as stabilizing agent, white granulated sugar, squeeze in the material-compound tank, the milk powder good with change fully mixes.
2) fully dissolve acidity regulator with cold batching water and ginger extract makes it become clear solution.
3) adopt online acid adding mode, the temperature of mixed liquor before the acid adding≤15 ℃, about 3: 1 of the ratio of mixed liquor and acid solution is carried out acid adjustment.
4) homogeneous: the feed liquid of the acidic milk drink that contains ginger extract that step 3 obtains is preheating to 50～70 ℃, then carries out homogeneous, and homogenization pressure is 15～25MPa, and temperature is 50～70 ℃.
5) sterilization: the feed liquid behind the homogeneous (can suitably add flavor substance) is carried out sterilization, reaches commercial sterilization.
6) can: the feed liquid after the sterilization is carried out can, obtains containing the acidic milk drink product of ginger extract, and further packing, check can be dispatched from the factory after qualified.
The preparation method of following examples is all with reference to Preparation Example 1 and 2, and the different preparations that is ginger extract among every embodiment and the content of every kind of component are different.
Embodiment 1
The sour milk-containing beverage prescription of present embodiment is (in one ton of product):
The product feature of the sour milk-containing beverage that contains ginger extract of present embodiment is: protein content is about 0.2%, cane sugar content about 4%.About 1～1.5 centipoise of the viscosity of the milk of product (No. 0 rotor of Brookfield LVDV-III type, 15rpm, 25 ℃ of room temperatures).This product clean taste when drinking is soft and smooth, and sweet and sour taste has the frankincense mouthfeel of milk, strong fragrance and the ginger juice perfume of fruit juice simultaneously.Ginger extract mixes more equably with the system of breast, after tested, the acidic milk drink that contains ginger extract of present embodiment can be in 8 months storage put procedure of normal temperature, and product is substantially without lamination, without serious lactoprotein precipitation, has good stability.
Embodiment 2
The sour milk-containing beverage prescription of present embodiment is (in one ton of product):
The product feature of the sour milk-containing beverage that contains ginger extract of present embodiment is: protein content is about 0.05%, cane sugar content about 4%.About 1～1.5 centipoise of the viscosity of the milk of product (No. 0 rotor of Brookfield LVDV-III type, 15rpm, 25 ℃ of room temperatures).This product clean taste when drinking is soft and smooth, and sweet and sour taste has the frankincense mouthfeel of milk, strong fragrance and the ginger juice perfume of fruit juice simultaneously.Ginger extract mixes more equably with the system of breast, after tested, the acidic milk drink that contains ginger extract of present embodiment can be in 8 months storage put procedure of normal temperature, and product is substantially without lamination, without serious lactoprotein precipitation, has good stability.
Embodiment 3
The sour milk-containing beverage prescription of present embodiment is (in one ton of product):
The product feature of the sour milk-containing beverage that contains ginger extract of present embodiment is: protein content is about 0.16%, cane sugar content about 4%.About 1～1.5 centipoise of the viscosity of the milk of product (No. 0 rotor of Brookfield LVDV-III type, 15rpm, 25 ℃ of room temperatures).This product clean taste when drinking is soft and smooth, and sweet and sour taste has the frankincense mouthfeel of milk, strong fragrance and the ginger juice perfume of fruit juice simultaneously.Ginger extract mixes more equably with the system of breast, after tested, the acidic milk drink that contains ginger extract of present embodiment can be in 8 months storage put procedure of normal temperature, and product is substantially without lamination, without serious lactoprotein precipitation, has good stability.
Embodiment 4
The sour milk-containing beverage prescription of present embodiment is (in one ton of product):
The product feature of the sour milk-containing beverage that contains ginger extract of present embodiment is: protein content is about 0.16%, cane sugar content about 4%.About 1～1.5 centipoise of the viscosity of the milk of product (No. 0 rotor of Brookfield LVDV-III type, 15rpm, 25 ℃ of room temperatures).This product clean taste when drinking is soft and smooth, and sweet and sour taste has the frankincense mouthfeel of milk, strong fragrance and the ginger juice perfume of fruit juice simultaneously.Ginger extract mixes more equably with the system of breast, after tested, the acidic milk drink that contains ginger extract of present embodiment can be in 8 months storage put procedure of normal temperature, and product is substantially without lamination, without serious lactoprotein precipitation, has good stability.
Comparative Examples 1
The sour milk-containing beverage prescription of present embodiment is (in one ton of product):
The product feature of the sour milk-containing beverage that contains ginger extract of present embodiment is: protein content is about 0.16%, cane sugar content about 4%.About 1～1.5 centipoise of the viscosity of the milk of product (No. 0 rotor of Brookfield LVDV-III type, 15rpm, 25 ℃ of room temperatures).This product clean taste when drinking is soft and smooth, and sweet and sour taste has the frankincense mouthfeel of milk, strong fragrance and the ginger juice perfume of fruit juice simultaneously.Ginger extract mixes more equably with the system of breast, after tested, the acidic milk drink that contains ginger extract of present embodiment can be in 8 months storage put procedure of normal temperature, and product is substantially without lamination, without serious lactoprotein precipitation, has good stability.
Comparative Examples 2
The sour milk-containing beverage prescription of present embodiment is (in one ton of product):
The product feature of the sour milk-containing beverage that contains ginger extract of present embodiment is: protein content is about 0.05%, cane sugar content about 4%.About 1～1.5 centipoise of the viscosity of the milk of product (No. 0 rotor of Brookfield LVDV-III type, 15rpm, 25 ℃ of room temperatures).This product clean taste when drinking is soft and smooth, and sweet and sour taste has the frankincense mouthfeel of milk, strong fragrance and the ginger juice perfume of fruit juice simultaneously.Ginger extract mixes more equably with the system of breast, after tested, the acidic milk drink that contains ginger extract of present embodiment can be in 8 months storage put procedure of normal temperature, and product is substantially without lamination, without serious lactoprotein precipitation, has good stability.
Comparative Examples 3
The sour milk-containing beverage prescription of present embodiment is (in one ton of product):
The product feature of the sour milk-containing beverage that contains ginger extract of present embodiment is: protein content is about 0.16%, cane sugar content about 4%.About 1～1.5 centipoise of the viscosity of the milk of product (No. 0 rotor of Brookfield LVDV-III type, 15rpm, 25 ℃ of room temperatures).This product clean taste when drinking is soft and smooth, and sweet and sour taste has the frankincense mouthfeel of milk, strong fragrance and the ginger juice perfume of fruit juice simultaneously.Ginger extract mixes more equably with the system of breast, after tested, the acidic milk drink that contains ginger extract of present embodiment can be in 8 months storage put procedure of normal temperature, and product is substantially without lamination, without serious lactoprotein precipitation, has good stability.
Embodiment 5, products taste and local flavor are tasted experiment
Get embodiment 1,2,3,4 and Comparative Examples 1,2,3 outturn sample, carry out taste flavor and taste experiment.The trial test number is totally 200 people (each 100 people of 18～28 years old masculinity and femininity), respectively embodiment 1,2,3,4 the sour milk-containing beverage that contains ginger extract and Comparative Examples 1,2,3 product are tasted (taste sample be in the week produce the fresh sample that obtains), adopt blank scoring mechanism, every full marks 20 minutes, the mark height then represents effective, and to whether liking the product degree to carry out overall assessment.Experimental result is recorded in following table:
Can find out from this experimental result, all in all, the product of embodiments of the invention obtains liking of most people in the smooth degree of mouthfeel, local flavor and nutrition, the acidic milk drink product that contains ginger extract improves a lot in the smooth degree of mouthfeel, local flavor and nutrition, is subject to liking of consumer.
Embodiment 6, product stability test experiments
Take embodiment 1,2,3,4 and the sour milk-containing beverage that contains ginger extract of Comparative Examples 1 as specimen is placed at normal temperature (about 18～25 ℃), leave standstill observation under 37 ℃ of oven conditions, by observing distribution situation and precipitation capacity the stability of product is analyzed.
(1) the visual observations method is: the product sterile filling in the trial jar, leaves standstill placement in 250ml Germany SCHOTT DURAN glass.See through the whole and part state in the vial visual observations product under static condition, mainly pay attention to the following aspects of product: whether structural state has layering; Whether liquid level has the bleed phenomenon; Whether gel and caking phenomenon are arranged in the product.
(2) lactoprotein precipitation detection method is: the product sterile filling leaves standstill placement in the colorimetric cylinder of 100ml.Be the dark beds of precipitation thickness in ruler measurement products bottom of 0.5mm across vial wall precision under static condition, sight is looked squarely during reading.
Concrete experimental result such as following table:
Observed result under the normal temperature: (18～25 ℃, 240 days)
37 ℃ of lower observed results (36～38 ℃, 60 days)
Investigating the result from above stability experiment can find out: utilize the prepared milk beverage of stabilizing agent of the present invention (embodiment 1,2,3,4) product structural state after the normal temperature preservation was placed 2 months in 8 months and 37 ℃ even, only has a small amount of solids precipitation phenomenon, compare with commercially available similar milk beverage (Comparative Examples 1), milk beverage stability of the present invention is better, and shelf life is longer.
Embodiment 7, the sour milk-containing beverage flavor taste that contains ginger extract change test experiments
To the taste tests that the sour milk-containing beverage that contains ginger extract carries out, experiment mainly changes for its flavor taste within the shelf-life and carries out.
The test experiments method is: get respectively the embodiment of the invention 1,2,3,4 product as specimen, carry out " getting two in three " with control sample (control sample is the of that month fresh sample of producing) and taste experiment (triangle method of inspection, triangle test), mainly investigate the situation of change of product special flavour in the shelf-life.The sample of every embodiment is done the taste sensory test one time within per month, taste about number 50 people for every group, and the men and women respectively accounts for half, all has certain trial test experience.
During each taste evaluation, every group of sample comprises two specimen and a control sample, or two control samples and a specimen, and the order that sample is put adopts random sequence, and sample appearance is without obvious characteristic difference.If the trial test personnel have correctly selected two identical samples of smell according to growing smell difference from three samples, prove that then there are taste smell difference in specimen and control sample; If select mistake then prove specimen with control sample without taste smell difference.
Taste complete add up tasting the result afterwards, according to " triangle test check table " in the food sense organ appraise method (" appraise of food sense organ " publishing house of South China Science ﹠ Engineering University in February, 2003 second edition) as can be known, surpass more than 24 people if make the people of selecting properly, can think that there are notable difference in two set products taste and mouthfeel on 5% level of signifiance.The product special flavour sensory difference comparing result statistics of each embodiment sees also following table:
The shelf life of products intussusception smell of each embodiment changes tastes the comparative result statistical form
Can learn according to statistics: the embodiment of the invention 1,2,3,4 product within the shelf-life mouthfeel and the new product in front 8 months, produced with this month of local flavor on 5% level of signifiance without obvious difference, it is less to prove that product of the present invention flavor taste within the shelf-life changes, within tolerance interval.
Claims (7)
1. a sour milk-containing beverage that contains ginger extract is characterized in that, based on the raw material of 100 weight portions, it comprises:
0.05～0.2 part of lactoprotein, 4～10 parts of ginger extracts and thickener,
Described thickener comprises 0.15～0.4 part of soybean polysaccharides, 0.05～0.2 part of pectin; The extracting method of described ginger extract is: with clean ginger section, add entry, wherein the mass ratio of ginger and water is 1:1～2,90～110 ℃ of lower boilings 3～7 minutes, be cooled to 40～60 ℃ of making beating, entered the hold-up tank lixiviate 20～40 minutes, plate-frame filtering, add entry and stir, obtain ginger extract.
2. the sour milk-containing beverage that contains ginger extract according to claim 1 is characterized in that, described sour milk-containing beverage comprises skimmed milk power, and content of milk protein is 32% in the skimmed milk power.
3. the sour milk-containing beverage that contains ginger extract according to claim 1 is characterized in that, based on the raw material of 100 weight portions, contains 0.3～0.6 part of thickener.
4. the sour milk-containing beverage that contains ginger extract according to claim 3, it is characterized in that described thickener also comprises one or more in Arabic gum, carragheen, melon glue, converted starch, casein, sodium carboxymethylcellulose, gellan gum, sodium alginate, xanthans, dextrin and the sodium alginate propylene glycol ester.
5. the sour milk-containing beverage that contains ginger extract according to claim 1, it is characterized in that, described sour milk-containing beverage also comprises acidity regulator, raw material based on 100 weight portions, contain 0.05～0.3 part of Citric Acid Mono in the described acidity regulator, 0.01～0.1 part of lactic acid 0.05～0.2. part and natrium citricum.
6. the described preparation method who contains the sour milk-containing beverage of ginger extract of one of claim 1 to 5 is characterized in that, said method comprising the steps of:
1) preparation of the feed liquid of acidic milk drink: with stabilizing agent with contain the lactoprotein substance dissolves, mix, and regulate acidity, obtain the feed liquid of acidic milk drink;
2) preparation of ginger extract: with clean ginger section, add entry, wherein the mass ratio of ginger and water is 1:1～2,90～110 ℃ of lower boilings 3～7 minutes, be cooled to 40～60 ℃ of making beating, entered the hold-up tank lixiviate 20～40 minutes, plate-frame filtering, add entry and stir, obtain ginger extract;
3) with feed liquid and the step 2 of the acidic milk drink in the step 1)) in ginger extract mix, homogeneous, sterilization obtains the sour milk-containing beverage that contains ginger extract of the present invention.
7. the preparation method who contains the sour milk-containing beverage of ginger extract according to claim 6, it is characterized in that, adopt acidity regulator to regulate acidity in the described step 1), raw material based on 100 weight portions, contain 0.05～0.3 part of Citric Acid Mono in the described acidity regulator, 0.01～0.1 part of lactic acid 0.05～0.2. part and natrium citricum.
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| CN104686664B (en) * | 2015-02-05 | 2017-11-07 | 四川大学 | A kind of rose ginger milk drink and preparation method thereof |
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| CN1245880C (en) * | 2002-08-28 | 2006-03-22 | 张晓慧 | Ginger milk and its production process |
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