CN103478802A - Waxberry and ginger juice and preparation method thereof - Google Patents
Waxberry and ginger juice and preparation method thereof Download PDFInfo
- Publication number
- CN103478802A CN103478802A CN201310386766.3A CN201310386766A CN103478802A CN 103478802 A CN103478802 A CN 103478802A CN 201310386766 A CN201310386766 A CN 201310386766A CN 103478802 A CN103478802 A CN 103478802A
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- parts
- ginger
- waxberry
- red bayberry
- ginger juice
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Links
- 235000006886 Zingiber officinale Nutrition 0.000 title claims abstract description 35
- 235000008397 ginger Nutrition 0.000 title claims abstract description 35
- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 24
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 235000007270 Gaultheria hispida Nutrition 0.000 title abstract 6
- 235000009134 Myrica cerifera Nutrition 0.000 title abstract 6
- 235000012851 Myrica pensylvanica Nutrition 0.000 title abstract 6
- 244000273928 Zingiber officinale Species 0.000 title description 2
- 244000024215 Myrica gale Species 0.000 title 1
- 241000234314 Zingiber Species 0.000 claims abstract description 33
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
- 244000179886 Moringa oleifera Species 0.000 claims abstract description 10
- 235000011347 Moringa oleifera Nutrition 0.000 claims abstract description 10
- 244000046146 Pueraria lobata Species 0.000 claims abstract description 7
- 235000010575 Pueraria lobata Nutrition 0.000 claims abstract description 7
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 7
- 229930006000 Sucrose Natural products 0.000 claims abstract description 7
- 235000020095 red wine Nutrition 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 244000223014 Syzygium aromaticum Species 0.000 claims abstract description 6
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims abstract description 6
- 239000003814 drug Substances 0.000 claims abstract description 5
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 244000132436 Myrica rubra Species 0.000 claims description 26
- 239000007788 liquid Substances 0.000 claims description 10
- 239000000706 filtrate Substances 0.000 claims description 9
- 241000405414 Rehmannia Species 0.000 claims description 7
- 240000001717 Vaccinium macrocarpon Species 0.000 claims description 6
- 235000012545 Vaccinium macrocarpon Nutrition 0.000 claims description 6
- 235000002118 Vaccinium oxycoccus Nutrition 0.000 claims description 6
- 235000004634 cranberry Nutrition 0.000 claims description 6
- 238000000108 ultra-filtration Methods 0.000 claims description 6
- 244000025254 Cannabis sativa Species 0.000 claims description 4
- 241000533770 Cayaponia Species 0.000 claims description 4
- 239000000463 material Substances 0.000 claims description 4
- 206010033546 Pallor Diseases 0.000 claims description 3
- 241000205578 Thalictrum Species 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 239000003818 cinder Substances 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 230000000694 effects Effects 0.000 abstract description 6
- 206010062717 Increased upper airway secretion Diseases 0.000 abstract description 3
- 238000000034 method Methods 0.000 abstract description 3
- 208000026435 phlegm Diseases 0.000 abstract description 3
- 230000001737 promoting effect Effects 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 239000008280 blood Substances 0.000 abstract description 2
- 210000004369 blood Anatomy 0.000 abstract description 2
- 238000001816 cooling Methods 0.000 abstract description 2
- 230000003467 diminishing effect Effects 0.000 abstract description 2
- 230000008961 swelling Effects 0.000 abstract description 2
- 244000269152 Myrica pensylvanica Species 0.000 abstract 5
- 244000170916 Paeonia officinalis Species 0.000 abstract 1
- 235000006484 Paeonia officinalis Nutrition 0.000 abstract 1
- 241000882349 Pseudostellaria maximowicziana Species 0.000 abstract 1
- 241000468460 Thalictrum aquilegiifolium Species 0.000 abstract 1
- 230000001914 calming effect Effects 0.000 abstract 1
- 235000009508 confectionery Nutrition 0.000 abstract 1
- 210000005036 nerve Anatomy 0.000 abstract 1
- 210000003296 saliva Anatomy 0.000 abstract 1
- 230000028327 secretion Effects 0.000 abstract 1
- 208000008454 Hyperhidrosis Diseases 0.000 description 2
- 235000013361 beverage Nutrition 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 230000001939 inductive effect Effects 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 241001164374 Calyx Species 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 206010047700 Vomiting Diseases 0.000 description 1
- 150000001299 aldehydes Chemical class 0.000 description 1
- 229930014669 anthocyanidin Natural products 0.000 description 1
- 150000001452 anthocyanidin derivatives Chemical class 0.000 description 1
- 235000008758 anthocyanidins Nutrition 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 230000000767 anti-ulcer Effects 0.000 description 1
- 230000004087 circulation Effects 0.000 description 1
- 208000013219 diaphoresis Diseases 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000013350 formula milk Nutrition 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 150000003254 radicals Chemical class 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 210000004243 sweat Anatomy 0.000 description 1
- 230000035900 sweating Effects 0.000 description 1
- 230000008673 vomiting Effects 0.000 description 1
- 238000010792 warming Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses waxberry and ginger juice and a preparation method thereof. The waxberry and ginger juice disclosed by the invention is prepared from the following raw materials in parts by weight: 50-100 parts of waxberry, 60-80 parts of ginger, 20-30 parts of fresh horseradish tree leaves, 1-2 parts of clove, 2-3 parts of the root of kudzu vine, 1-2 parts of radix rehmanniae, 1-2 parts of root of common peony, 2-3 parts of thalictrum aquilegifolium, 2-3 parts of merremiayunnanensis, 1-2 parts of pseudostellaria maximowicziana, 3-6 parts of salt, 10-25 parts of white sugar, 20-30 parts of red wine, and proper amount of water. The waxberry and ginger juice disclosed by the invention is sour, sweet and tasty in taste and has the beneficial components of waxberry and ginger; simultaneously, the traditional Chinese medicine components are also added into the formula; the health-care effects are increased, wherein radix rehmanniae has the effects of clearing heat, cooling blood, tonifying yin and promoting the secretion of saliva or body; merremiayunnanensis has the effects of beneficiating intelligent, calming the nerves, eliminating phlegm and diminishing swelling; and the process is simple and feasible.
Description
Technical field
the invention belongs to foods processing technique, specifically a kind of red bayberry ginger juice and preparation method thereof.
Background technology
Red bayberry is the distinctive characteristic fruit of south China, red bayberry is contained enriches aldehydes matter and anthocyanidin is the material the most recklessly be worth in various nutritional labelings, can play the free radical eliminated in human body, promote that erythrolabe synthesizes, improves the multiple pharmacologically actives such as circulation, antiulcer, anti-inflammatory again.Ginger is warm in nature, flavor is hot, has loose cold sweating, inducing diaphoresis to dispel wind effect, and suitable anemofrigid cold person is edible.The traditional Chinese medical science thinks, ginger have inducing sweat loose cold, warming middle energizer to arrest vomiting, the effect of preventing phlegm from forming and stopping coughing.
At present on China's beverage market, the drink variety that ginger, red bayberry be raw material of take is fewer.Therefore, utilize that ginger, red bayberry develop that a kind of sense organ is good, unique flavor and there is the red bayberry ginger juice of health-care efficacy, the deep processing of China's beverage market and ginger, red bayberry is had great importance.
Summary of the invention
The purpose of this invention is to provide a kind of red bayberry ginger juice and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of red bayberry ginger juice, by the raw material of following weight portion, made: the bright leaf 20-30 of red bayberry 50-100, ginger 60-80, Moringa, cloves 1-2, root of kudzu vine 2-3, dried rhizome of rehmannia 1-2, radix paeoniae rubrathe 1-2, grass of meadow rue 2-3, white clouds melon leaf 2-3, excellent careless 1-2, salt 3-6, white sugar 10-25, red wine 20-30, water are appropriate.
The preparation method of described red bayberry ginger juice comprises the following steps:
(1), red bayberry is rinsed well, the light acetum of putting into concentration and be 0.4-0.8% soaks 15-20 minute, pulls out totallyer by pure water rinsing, and pressure is smash, and with clean gauze, twists out cranberry juice;
(2), by Chinese medicine materials such as cloves, the root of kudzu vine, the dried rhizome of rehmannia, the radix paeoniae rubrathe, boiling, filter and remove residue, the filtrate ultrafiltration obtains smart liquid;
(3), the ginger peeling is cleaned to simple stage property, the bright leaf of Moringa is at the salt-water liquid blanching 4-8 minute of 90-100 ℃, pull out and rinse well, the chopping that drains away the water, add the stewing profit of red wine slow fire 20-30 minute by ginger end, the last merging of leaf of Moringa, add 5-10 times of water boil, add salt, white sugar to stir and evenly mix, melt cinder separates, and filter residue is press filtration again, merging filtrate, stand-by;
(4), cranberry juice, smart liquid, step (3) are obtained to filtrate mixing, heating is concentrated into the 50-75% of total amount, and ultrafiltration obtains the red bayberry ginger juice.
Advantage of the present invention is:
Red bayberry ginger juice taste sweet and sour taste of the present invention, have the beneficiating ingredient of red bayberry, ginger, and formula also increases traditional Chinese medicine ingredients simultaneously, increase health-care efficacy, wherein the dried rhizome of rehmannia has the effect of clearing heat and cooling blood, beneficial Yin and promoting production of body liquid, and white clouds melon leaf energy intelligence promoting and tranquilization, eliminating phlegm and diminishing swelling are simple for process.
The specific embodiment
A kind of red bayberry ginger juice, by the raw material of following weight portion (gram), made: the bright leaf 30 of red bayberry 100, ginger 80, Moringa, cloves 1, the root of kudzu vine 2, the dried rhizome of rehmannia 1, the radix paeoniae rubrathe 2, grass of meadow rue 3, white clouds melon leaf 2, rod rod grass 1, salt 5, white sugar 20, red wine 30, water are appropriate.
The preparation method of described red bayberry ginger juice comprises the following steps:
(1), red bayberry is rinsed well, put into concentration and be 0.8% light acetum and soak 20 minutes, pull out totallyer by pure water rinsing, pressure is smash, and with clean gauze, twists out cranberry juice;
(2), by Chinese medicine materials such as calyx meto, the root of kudzu vine, the dried rhizome of rehmannia, the radix paeoniae rubrathe, boiling, filter and remove residue, the filtrate ultrafiltration obtains smart liquid;
(3), the ginger peeling is cleaned to simple stage property, the bright leaf of Moringa was the salt-water liquid blanching of 95 ℃ 6 minutes, pull out and rinse well, the chopping that drains away the water, add the stewing profit of red wine slow fire 28 minutes by ginger end, the last merging of leaf of Moringa, add 5 times of water boils, add salt, white sugar to stir and evenly mix, melt cinder separates, and filter residue is press filtration again, merging filtrate, stand-by;
(4), cranberry juice, smart liquid, step (3) are obtained to filtrate mixing, heating is concentrated into 65% of total amount, and ultrafiltration obtains the red bayberry ginger juice.
Claims (2)
1. a red bayberry ginger juice, it is characterized in that, made by the raw material of following weight portion: the bright leaf 20-30 of red bayberry 50-100, ginger 60-80, Moringa, cloves 1-2, root of kudzu vine 2-3, dried rhizome of rehmannia 1-2, radix paeoniae rubrathe 1-2, grass of meadow rue 2-3, white clouds melon leaf 2-3, excellent careless 1-2, salt 3-6, white sugar 10-25, red wine 20-30, water are appropriate.
2. the preparation method of a red bayberry ginger juice as described as claim 1 is characterized in that comprising the following steps:
(1), red bayberry is rinsed well, the light acetum of putting into concentration and be 0.4-0.8% soaks 15-20 minute, pulls out totallyer by pure water rinsing, and pressure is smash, and with clean gauze, twists out cranberry juice;
(2), by Chinese medicine materials such as cloves, the root of kudzu vine, the dried rhizome of rehmannia, the radix paeoniae rubrathe, boiling, filter and remove residue, the filtrate ultrafiltration obtains smart liquid;
(3), the ginger peeling is cleaned to simple stage property, the bright leaf of Moringa is at the salt-water liquid blanching 4-8 minute of 90-100 ℃, pull out and rinse well, the chopping that drains away the water, add the stewing profit of red wine slow fire 20-30 minute by ginger end, the last merging of leaf of Moringa, add 5-10 times of water boil, add salt, white sugar to stir and evenly mix, melt cinder separates, and filter residue is press filtration again, merging filtrate, stand-by;
(4), cranberry juice, smart liquid, step (3) are obtained to filtrate mixing, heating is concentrated into the 50-75% of total amount, and ultrafiltration obtains the red bayberry ginger juice.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310386766.3A CN103478802A (en) | 2013-08-30 | 2013-08-30 | Waxberry and ginger juice and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310386766.3A CN103478802A (en) | 2013-08-30 | 2013-08-30 | Waxberry and ginger juice and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103478802A true CN103478802A (en) | 2014-01-01 |
Family
ID=49819663
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310386766.3A Pending CN103478802A (en) | 2013-08-30 | 2013-08-30 | Waxberry and ginger juice and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103478802A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104673589A (en) * | 2015-03-14 | 2015-06-03 | 理想科技集团有限公司 | Formula and preparation method for moringa health wine |
| CN105054166A (en) * | 2015-07-25 | 2015-11-18 | 济南伟传信息技术有限公司 | Waxberry beverage for alleviating dry eyes |
| CN105942074A (en) * | 2016-06-17 | 2016-09-21 | 蚌埠市华东生物科技有限公司 | Waxberry beverage containing stevioside and preparation method thereof |
| CN106135966A (en) * | 2016-07-31 | 2016-11-23 | 湖南蜜蜂哥哥蜂业有限公司 | A kind of floral type Fructus Myricae rubrae mulse and processing technology thereof |
| CN106472920A (en) * | 2016-10-14 | 2017-03-08 | 全椒先奇医药科技有限公司 | A kind of composite blueberry juice and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20080057161A1 (en) * | 2003-08-05 | 2008-03-06 | Donald Brucker | Functionalized coffee |
| CN102132927A (en) * | 2011-03-08 | 2011-07-27 | 中国林业科学研究院资源昆虫研究所 | Moringa oleifera leaf suspension drink |
| CN103126022A (en) * | 2013-03-27 | 2013-06-05 | 苏州苏东庭生物科技有限公司 | Processing technique of bayberry juice with ginger flavor |
-
2013
- 2013-08-30 CN CN201310386766.3A patent/CN103478802A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20080057161A1 (en) * | 2003-08-05 | 2008-03-06 | Donald Brucker | Functionalized coffee |
| CN102132927A (en) * | 2011-03-08 | 2011-07-27 | 中国林业科学研究院资源昆虫研究所 | Moringa oleifera leaf suspension drink |
| CN103126022A (en) * | 2013-03-27 | 2013-06-05 | 苏州苏东庭生物科技有限公司 | Processing technique of bayberry juice with ginger flavor |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104673589A (en) * | 2015-03-14 | 2015-06-03 | 理想科技集团有限公司 | Formula and preparation method for moringa health wine |
| CN104673589B (en) * | 2015-03-14 | 2017-06-20 | 理想科技集团有限公司 | A kind of Moringa health liquor formula and preparation method |
| CN105054166A (en) * | 2015-07-25 | 2015-11-18 | 济南伟传信息技术有限公司 | Waxberry beverage for alleviating dry eyes |
| CN105942074A (en) * | 2016-06-17 | 2016-09-21 | 蚌埠市华东生物科技有限公司 | Waxberry beverage containing stevioside and preparation method thereof |
| CN106135966A (en) * | 2016-07-31 | 2016-11-23 | 湖南蜜蜂哥哥蜂业有限公司 | A kind of floral type Fructus Myricae rubrae mulse and processing technology thereof |
| CN106472920A (en) * | 2016-10-14 | 2017-03-08 | 全椒先奇医药科技有限公司 | A kind of composite blueberry juice and preparation method thereof |
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| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
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Application publication date: 20140101 |