CN102613500B - Solid ginger beverage - Google Patents
Solid ginger beverage Download PDFInfo
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- CN102613500B CN102613500B CN2012100877175A CN201210087717A CN102613500B CN 102613500 B CN102613500 B CN 102613500B CN 2012100877175 A CN2012100877175 A CN 2012100877175A CN 201210087717 A CN201210087717 A CN 201210087717A CN 102613500 B CN102613500 B CN 102613500B
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Abstract
The invention belongs to the technical field of agricultural product processing and the comprehensive utilization field of by-product processing and particularly relates to a solid ginger beverage. The solid ginger beverage comprises the following main raw materials: by weight, 20% - 60% of the fresh ginger powder, 30% - 70% of the ginger slag powder, 3% - 10% of the brown powdered sugar, 3% - 10% of the powdered sugar, 0.2% - 2% of the natural stabilizers and the percentage sum of the above raw materials is 100%. By means of physical processing technology of superfine grinding, the solid ginger beverage can not only maximumly maintain the original flavor, nutritional ingredients and effects of gingers, but also improve digestive absorption functions of users, comprehensively utilize ginger scraps, change waste materials into things of value, reduce emission and consumption, reduce the cost of the solid ginger beverage by more than 50%, and increase the commodity added value. The solid ginger beverage is convenient to carry and drink, is an ideal dual-purpose drink with the medical value and the edibleness, and has functions of adjusting physiological cold nature, activating blood and warming stomachs.
Description
Technical field
The invention belongs to technical field of agricultural product process and processing byproduct and fully utilize the field, relate more specifically to a kind of ginger solid beverage.
Background technology
Ginger has another name called that ground is hot, hundred peppery clouds, be Zingiber perennial root herbaceous plant ginger (
Zingiber officinale Rosc.) rhizome, have unique fragranced and ginger pungent.Ginger is a kind of industrial crops that value of exploiting and utilizing is arranged very much, ginger not only contains multiple nutritional components, as crude protein, carbohydrate, several amino acids, abundant vitamin and mineral element, also contain the bioactivators such as zingiberol, zingiberene, citral, linalool, enjoy the good reputation of " natural antibiotics ", integrate nutrition, seasoning, health care, be considered as the health products of integration of drinking and medicinal herbs from ancient times by the doctor, have plurality of health care functions such as dispeling cold, dehumidify, warm up stomach, acceleration blood circulation.Due to its unique integration of drinking and medicinal herbs effect, the ginger product has become the healthy food that receives much concern, the ginger products such as ginger sugar, seasoning ginger are popular in the international market, especially in Southeast Asia, Japan and other countries and the area in great demand, can be a large amount of foreign exchanges of country wound every year.The ginger solid beverage that contains pure ginger powder is processed into fresh ginger in the present invention first, can maximize to keep fresh ginger genuine, can give product fresh ginger effect and nutrition again, forms the Portable beverage that hot water gets final product Instant Drinks.
ginger product processing need to the pre-treatment such as pickle to fresh ginger, in order to obtain to have the ginger shape of product of commodity value, need to carry out deburring to raw material ginger, shaping, the processing such as peeling, the processing byproduct that produces is ginger peel, the ginger fibrous root, the leftover bits and pieces such as ginger fragment account for 10% left and right of raw material ginger, there is no commercial value, generally as offal treatment, but still contain local flavor and the effect of fresh ginger, the present invention processes the leftover bits and pieces process first, be prepared into ultra micro ginger ground-slag, replace the part fresh ginger powder, form the primary raw material of ginger solid beverage, can take full advantage of the ginger processing byproduct, turn waste into wealth, reduce discharging consumption reduction, can reduce again beverage cost more than 50%, increase Additional Value of Commodities.
＜the patent No.〉0007280.4 1 kinds of ginger, onion teas of ZL 2,006 1 and preparation method thereof, be with the raw materials such as ginger distill, concentrate, the PROCESS FOR TREATMENT such as granulation, oven dry, add other flavorings to be prepared into solid beverage;＜the patent No.〉ZL 93 1 06993 health-care nourishment series and preparation method thereof, be after ginger is squeezed the juice, concentrated, to add other auxiliary materials, form the health-care tonic product of bulk or graininess or liquid or paste;＜application number〉2,008 1 0244599 brown sugar ginger tea drinks are that ginger is squeezed the juice, and add the auxiliary materials such as sugar, spices, then add water and be prepared into liquid beverage;＜application number〉2,011 1 0102671 red dates or hawthorn and ginger ultramicro nutritive powder and preparation method thereof, with after red date or hawthorn and ginger oven dry, adopt normal temperature to pulverize and be prepared into meal, then be prepared into fine powder through the low temperature ultramicro grinding, form solid beverage after adding in proportion brown sugar or milk powder.Have not yet to see take fresh ginger and ginger product leftover bits and pieces as primary raw material, through oven dry and multiple tracks disintegrating process, be prepared into respectively fresh ginger powder and ginger ground-slag, further be processed into unique flavor, carry and drink all ginger solid beverage easily.
Summary of the invention
Based on above-mentioned purpose, the invention provides a kind of ginger solid beverage that utilizes the preparation of ginger processing byproduct.
The technical scheme that the present invention takes is as follows:
Described ginger solid beverage, its primary raw material is comprised of fresh ginger powder, ginger ground-slag, brown powdered sugar, powdered sugar and natural stabiliser; Be by weight percentage: fresh ginger powder 20%-60%, ginger ground-slag 30%-70%, brown powdered sugar 3%-10%, powdered sugar 3%-10%, natural stabiliser 0.2-2%, above-mentioned raw materials percentage sum is 100%.
The preparation method of described ginger ground-slag comprises: the ginger processing byproduct is cleaned, soak with clear water, until desalination disacidify, in drying under daylight or air-dry under 40-60 ℃, to water content less than 8% the dried piece of ginger slag, be ground into again 100 ± 20 purpose ginger slag meal, then carry out ultramicro grinding to 500-800 purpose fine powder under 0-5 ℃, obtain the ginger ground-slag.Described desalination disacidify refers to salinity＜1%, pH=6.0-7.0.
Described ginger processing byproduct is selected from: ginger peel, ginger fibrous root, ginger fragment.
The preparation method of described fresh ginger powder comprises: fresh ginger is cleaned, cut into the thin slice that the length of side is not more than the fragment of 15mm or is no more than 10mm thickness, be placed in 40-60 ℃ of baking oven and dry to water content less than 8%, the dried piece of the fresh ginger that obtains is crushed to 100 ± 20 purpose fresh ginger meal, again 0-5 ℃ of lower ultramicro grinding to the 500-800 order, make fresh ginger powder.
Described brown powdered sugar is brown sugar to be placed on dry in 40-60 ℃ of baking oven to water content less than 8%, then is crushed to 100 ± 20 orders and is prepared from.
Described powdered sugar is white sugar to be placed on dry in 40-60 ℃ of baking oven to water content less than 8%, then is crushed to 100 ± 20 orders and is prepared from.
Described natural stabiliser is selected from: xanthans, guar gum, Arabic gum, pectin, konjac glucomannan, locust bean gum; Natural stabiliser sieves before using, and is prepared into 100 ± 20 purpose powder.
According to the 2%-20% of primary raw material percentage by weight, add any one or a few in following auxiliary material: red date is done, dried longan, Chinese wolfberry fruit dry, safflower, Radix Angelicae Sinensis, purple perilla.
Described auxiliary material is independent packaging, dries to water content less than 15% in 40-60 ℃ of baking oven before packing.
Ginger solid beverage of the present invention, take fresh ginger powder, ginger ground-slag, brown powdered sugar, powdered sugar, natural stabiliser as primary raw material, mix, pack after sterilization, become the beverage of the direct Instant Drinks of available hot water, other auxiliary materials such as red date, matrimony vine, dried longan pulp can also be packed separately after preparation in addition, in conjunction with the multiple local flavor that forms similar milky tea cup pattern and the Instant Drinks beverage of effect.
Beneficial effect of the present invention: 1. adopt the Physical Processing technique of ultramicro grinding, can keep substantially the original local flavor of ginger, nutritional labeling and effect thereof, can improve again enteron aisle to its effect of digesting and assimilating; 2. fully utilize the ginger leftover bits and pieces, turned waste into wealth, reduced discharging consumption reduction, reduced beverage cost more than 50%, increased Additional Value of Commodities; 3. in conjunction with other auxiliary materials such as red date, matrimony vine, dried longan pulps, can obtain the Instant Drinks type beverage of different flavor and effect; 4. products taste and quality are good, only need brewed in hot water, just can obtain the genuine pure powder beverage of ginger; 4. product is easy to carry, and Instant Drinks are convenient, are the desirable medicine-food two-purpose drinks of the modern life, has the effects such as the physiology of adjusting is cold, the warm stomach of invigorating blood circulation.
The specific embodiment
Be below several instantiation of the present invention, further describe the present invention, but the present invention be not limited only to this.
Embodiment 1
1. fresh ginger is cleaned, cut into the thin slice of 5mm thickness, be placed on the air-dry dried piece of fresh ginger to water content 6% ﹙ w/w ﹚ in 50 ℃ of baking ovens, then be ground into 100 purpose fresh ginger meal, then carry out ultramicro grinding to 600 purpose fine powder under 2 ℃.
2. ginger peel, ginger fibrous root, ginger fragment are cleaned, soak with clear water, until salinity＜1%, pH=6.0-7.0, place that under the sun, draining dries to the dried piece of ginger slag of water content 6% ﹙ w/w ﹚, be ground into again 100 purpose ginger slag meal, then carry out ultramicro grinding to 600 purpose fine powder under 2 ℃.
3. brown sugar and white sugar are placed on respectively in 60 ℃ of baking ovens air-dryly to water content 7% ﹙ w/w ﹚, then it is Powdered to be crushed to 100 purposes.
4. the natural stabiliser xanthans is sieved, be prepared into the powder of 100 order fineness.
5. with 2. ginger ground-slag of 1. fresh ginger powder of step, step, step brown powdered sugar and powdered sugar, step natural stabiliser 4. 3., according to following percentage by weight: fresh ginger powder 50%, ginger ground-slag 50%, brown powdered sugar 4%, powdered sugar 4%, xanthans 0.3%, mix, adopt vacuum microwave sterilization 10 minutes, every bag of 10g packing obtains ginger solid beverage product.
Embodiment 2
1. fresh ginger is cleaned, cut into the ginger piece of 5mm * 5mm, be placed on the air-dry dried piece of fresh ginger to water content 6% ﹙ w/w ﹚ in 55 ℃ of baking ovens, then be ground into 90 purpose fresh ginger meal, then carry out ultramicro grinding to 700 purpose fine powder under 1 ℃.
2. ginger peel, ginger fragment are cleaned, soak with clear water, until salinity＜1%, pH=6.0-7.0, place that under the sun, draining dries to the dried piece of ginger slag of water content 8% ﹙ w/w ﹚, be ground into again 90 purpose ginger slag meal, then carry out ultramicro grinding to 700 purpose fine powder under 1 ℃.
3. brown sugar and white sugar are placed on respectively in 60 ℃ of baking ovens air-dryly to water content 8% ﹙ w/w ﹚, then it is Powdered to be crushed to 90 purposes.
4. the natural stabiliser konjac glucomannan is sieved, be prepared into the powder of 90 order fineness.
5. with 2. ginger ground-slag of 1. fresh ginger powder of step, step, step brown powdered sugar and powdered sugar, step natural stabiliser 4. 3., according to following percentage by weight: fresh ginger powder 40%, ginger ground-slag 60%, brown powdered sugar 5%, powdered sugar 4%, xanthans 0.4%, mix, adopt vacuum microwave sterilization 10 minutes, every bag of 10g packing obtains ginger solid beverage product.
Embodiment 3
1. fresh ginger is cleaned, cut into the ginger piece of 5mm * 5mm, be placed on the air-dry dried piece of fresh ginger to water content 5% ﹙ w/w ﹚ in 45 ℃ of baking ovens, then be ground into 110 purpose fresh ginger meal, then carry out ultramicro grinding to 800 purpose fine powder under 0 ℃.
2. ginger peel is cleaned, soaked with clear water, until the desalination disacidify is placed on the air-dry dried piece of ginger slag to water content 8% ﹙ w/w ﹚ in 55 ℃ of baking ovens, then is ground into 110 purpose ginger slag meal, then carry out ultramicro grinding to 800 purpose fine powder under 0 ℃.
3. brown sugar and white sugar are placed on respectively in 45 ℃ of baking ovens air-dryly to water content 8% ﹙ w/w ﹚, then it is Powdered to be crushed to 110 purposes.
4. the natural stabiliser jelly powder is sieved, be prepared into the powder of 110 order fineness.
5. with extracting red date stone, air-dry to water content 10% ﹙ w/w ﹚, double cutting, every 2g independent packaging in 60 ℃ of baking ovens.
6. with 2. ginger ground-slag of 1. fresh ginger powder of step, step, step brown powdered sugar and powdered sugar, step natural stabiliser 4. 3., according to following percentage by weight: fresh ginger powder 60%, ginger ground-slag 40%, brown powdered sugar 4%, powdered sugar 4%, xanthans 0.3%, mix, adopt vacuum microwave sterilization 10 minutes, every bag of 10g independent packaging, in conjunction with the red date bag, obtain ginger solid beverage product.
Embodiment 4
1. fresh ginger is cleaned, cut into the ginger piece of 3mm thickness, be placed on the air-dry dried piece of fresh ginger to water content 6% ﹙ w/w ﹚ in 50 ℃ of baking ovens, then be ground into 100 purpose fresh ginger meal, then carry out ultramicro grinding to 600 purpose fine powder under 0 ℃.
2. the leftover bits and pieces such as ginger peel, ginger fibrous root, ginger fragment are cleaned, soak with clear water, until the desalination disacidify, under the placement sun, draining dries to the dried piece of ginger slag of water content 6% ﹙ w/w ﹚, be ground into again 100 purpose ginger slag meal, then carry out ultramicro grinding to 600 purpose fine powder under 0 ℃.
3. brown sugar and white sugar are placed on respectively in 50 ℃ of baking ovens air-dryly to water content 6% ﹙ w/w ﹚, then it is Powdered to be crushed to 100 purposes.
4. natural stabiliser locust bean gum and xanthans are sieved, be prepared into the powder of 100 order fineness.
5. the fruit of Chinese wolfberry and dried longan is air-dry to water content 15% ﹙ w/w ﹚, double cutting, vacuum microwave sterilization 10 minutes, every 4g independent packaging in 60 ℃ of baking ovens.
6. with 2. ginger ground-slag of 1. fresh ginger powder of step, step, step brown powdered sugar and powdered sugar, step natural stabiliser 4. 3., according to following percentage by weight: fresh ginger powder 60%, ginger ground-slag 40%, brown powdered sugar 4%, powdered sugar 4%, xanthans 0.3%, mix, adopt vacuum microwave sterilization 10 minutes, every bag of 10g independent packaging, in conjunction with matrimony vine and dried longan parcel, obtain ginger solid beverage product again.
Claims (6)
1. ginger solid beverage, it is characterized in that: the primary raw material of described ginger solid beverage is comprised of fresh ginger powder, ginger ground-slag, brown powdered sugar, powdered sugar and natural stabiliser; Be by weight percentage: fresh ginger powder 20%-60%, ginger ground-slag 30%-70%, brown powdered sugar 3%-10%, powdered sugar 3%-10%, natural stabiliser 0.2-2%, above-mentioned raw materials percentage sum is 100%;
The preparation method of described ginger ground-slag comprises: the ginger processing byproduct is cleaned, with clear water desalination disacidify, dry or oven dry under 40-60 ℃, to water content less than 8% the dried piece of ginger slag, be ground into again 100 ± 20 purpose ginger slag meal, then carry out ultramicro grinding to 500-800 purpose fine powder under 0-5 ℃, obtain the ginger ground-slag;
Described ginger processing byproduct is selected from: ginger peel, ginger fibrous root, ginger fragment;
The preparation method of described fresh ginger powder comprises: fresh ginger is cleaned, cut into the thin slice that the length of side is not more than the fragment of 15mm or is no more than 10mm thickness, be placed in 40-60 ℃ of baking oven and dry to water content less than 8%, the dried piece of the fresh ginger that obtains is crushed to 100 ± 20 purpose fresh ginger meal, again 0-5 ℃ of lower ultramicro grinding to the 500-800 order, make fresh ginger powder.
2. ginger solid beverage according to claim 1 is characterized in that: described brown powdered sugar is brown sugar to be placed on dry in 40-60 ℃ of baking oven to water content less than 8%, then is crushed to 100 ± 20 orders and is prepared from.
3. ginger solid beverage according to claim 1 is characterized in that: described powdered sugar is white sugar to be placed on dry in 40-60 ℃ of baking oven to water content less than 8%, then is crushed to 100 ± 20 orders and is prepared from.
4. ginger solid beverage according to claim 1, it is characterized in that: described natural stabiliser is selected from: xanthans, guar gum, Arabic gum, pectin, konjac glucomannan, locust bean gum; Natural stabiliser sieves before using, and is prepared into 100 ± 20 purpose powder.
5. ginger solid beverage according to claim 1 is characterized in that: according to the 2%-20% of primary raw material percentage by weight, add any one or a few in following auxiliary material: red date is done, dried longan, Chinese wolfberry fruit dry, safflower, Radix Angelicae Sinensis, purple perilla.
6. ginger solid beverage according to claim 5, it is characterized in that: described auxiliary material is independent packaging, dries to water content less than 15% in 40-60 ℃ of baking oven before packing.
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| CN2012100877175A CN102613500B (en) | 2012-03-29 | 2012-03-29 | Solid ginger beverage |
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| CN2012100877175A CN102613500B (en) | 2012-03-29 | 2012-03-29 | Solid ginger beverage |
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| CN102613500B true CN102613500B (en) | 2013-11-06 |
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| CN106418106A (en) * | 2016-09-23 | 2017-02-22 | 福建农林大学 | Instant ginger solid beverage and preparation method thereof |
| CN107149078A (en) * | 2017-07-11 | 2017-09-12 | 东北农业大学 | A kind of instant solid ginger beverage and preparation method thereof |
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