CN103478829A - Ginger-jujube juice beverage and preparation method thereof - Google Patents

Abstract

The invention discloses ginger-jujube juice beverage and a preparation method thereof. The ginger-jujube juice beverage disclosed by the invention is prepared from the following raw materials in parts by weight: 50-60 parts of ginger, 60-100 parts of red date, 10-20 parts of milk powder, 20-30 parts of vinegar, 1-2 parts of ventilago leiocarpa benth, 1-2 parts of creeping fig root, 2-3 parts of vervain, 1-2 parts of ginseng leaf, 2-3 parts of root of common peony, 2-3 parts of loquat leaf, 1-3 parts of mint, 1-2 parts of caulis spatholobi, 1-2 parts of lemon-grass, 10-25 parts of brown sugar, and proper water. The ginger-jujube juice beverage disclosed by the invention is sour, sweet and tasty; vinegar and milk powder are added to ferment and emulsify, so that nutritional components are easy to digest and absorb, therefore, the ginger-jujube juice beverage is beneficial to human health; simultaneously, the components, such as ginseng leaf, loquat leaf and the like, are added, and therefore, the ginger-jujube juice beverage disclosed by the invention comprehensively has the effects of relieving dyspepsia, keeping glucostasis, clearing heat, removing toxicity, being diuretic, dehumidifying, relieving thirst and wetting whistle.

Description

A kind of ginger and jujube juice drink and preparation method thereof

Technical field

The invention belongs to foods processing technique, specifically a kind of ginger and jujube juice drink and preparation method thereof.

Background technology

The ginger and jujube juice drink, be all generally to decocting after the pretreatment of ginger jujube composition in the market, filters seasoning, filling sterilizing, but the gained kind is simple because of composition, and restriction taste and health care are worth, therefore prepare the ginger and jujube juice that special taste has health-care efficacy, meeting the market requirement.

Summary of the invention

The purpose of this invention is to provide a kind of ginger and jujube juice drink and preparation method thereof.

The present invention is achieved by the following technical solutions:

A kind of ginger and jujube juice drink, by the raw material of following weight portion, made: ginger 50-60, red date 60-100, milk powder 10-20, vinegar 20-30, smoothfruit ventilago root and stem 1-2, climbing fig root 1-2, Verbena officinalis 2-3, folium panacis japonici cum caule 1-2, radix paeoniae rubrathe 2-3, loguat leaf 2-3, peppermint 1-3, reticulate millettia 1-2, lemon grass (Cymbopogon citratus) 1-2, brown sugar 10-25, water are appropriate.

The preparation method of described ginger and jujube juice drink comprises the following steps:

(1), ginger is cleaned to the peeling chopping, put into pot, slow fire cures 1-2 minute, off the potly with vinegar, mixes, and sealing and standing 2-4 hour, filter, and obtains ginger vinegar, and shredded ginger is stand-by;

(2), red date cleaned to stoning cook, press and smash into mud, with shredded ginger, merge, add 10-15 times of water mill slurry of its total amount, boil 5-8 minute, filter to obtain ginger jujube liquid;

(3), by raw materials such as smoothfruit ventilago root and stem, climbing fig root, Verbena officinalis, folium panacis japonici cum caule, the radix paeoniae rubrathe, loguat leaves, add 6-8 times of decocting to boil 1.5-2 hour, filter to obtain decoction liquor;

(4), ginger jujube liquid, decoction liquor are merged, add the milk powder stirring and dissolving, the access lactic acid bacteria culturers is cultivated 12-18 hour under 36-48 ℃, and filter and remove residue, obtain the fermentation emulsion;

(5), ginger vinegar, fermentation emulsion, brown sugar etc. are mixed, be heated to 60-80 ℃ of insulation 5-15 minute, sterilizing, bottle and get final product.

Advantage of the present invention is:

Ginger and jujube juice drink sweet and sour taste of the present invention, add vinegar and milk powder solution fermentation emulsification easily to digest and assimilate nutritional labeling, useful health; Increase the compositions such as folium panacis japonici cum caule, loguat leaf simultaneously, comprehensively there is the alleviation indigestion, keep glucostasis, clearing heat and detoxicating, the effect that diuresis is dried, quenches one's thirst, wet one's whistle.

The specific embodiment

A kind of ginger and jujube juice drink, by the raw material of following weight portion (kilogram), made: ginger 60, red date 80, milk powder 15, vinegar 30, smoothfruit ventilago root and stem 2, climbing fig root 1, Verbena officinalis 3, folium panacis japonici cum caule 1, the radix paeoniae rubrathe 2, loguat leaf 2, peppermint 2, reticulate millettia 1, lemon grass (Cymbopogon citratus) 1, brown sugar 25, water are appropriate.

The preparation method of described ginger and jujube juice drink comprises the following steps:

(1), ginger is cleaned to the peeling chopping, put into pot, slow fire cures 2 minutes, off the potly with vinegar, mixes, and sealing and standing 3 hours, filter, and obtains ginger vinegar, and shredded ginger is stand-by;

(2), red date cleaned to stoning cook, press and smash into mud, with shredded ginger, merge, add 10 times of water mills slurries of its total amount, boil 8 minutes, filter to obtain ginger jujube liquid;

(3), by raw materials such as smoothfruit ventilago root and stem, climbing fig root, Verbena officinalis, folium panacis japonici cum caule, the radix paeoniae rubrathe, loguat leaves, add 8 times of decoctings to boil 2 hours, filter to obtain decoction liquor;

(4), ginger jujube liquid, decoction liquor are merged, add the milk powder stirring and dissolving, the access lactic acid bacteria culturers is cultivated 18 hours under 48 ℃, and filter and remove residue, obtain the fermentation emulsion;

(5), ginger vinegar, fermentation emulsion, brown sugar etc. are mixed, be heated to 80 ℃ of insulations 10 minutes, sterilizing, bottle and get final product.

Claims (2)

1. a ginger and jujube juice drink, it is characterized in that, made by the raw material of following weight portion: ginger 50-60, red date 60-100, milk powder 10-20, vinegar 20-30, smoothfruit ventilago root and stem 1-2, climbing fig root 1-2, Verbena officinalis 2-3, folium panacis japonici cum caule 1-2, radix paeoniae rubrathe 2-3, loguat leaf 2-3, peppermint 1-3, reticulate millettia 1-2, lemon grass (Cymbopogon citratus) 1-2, brown sugar 10-25, water are appropriate.

2. the preparation method of a ginger and jujube juice drink as described as claim 1 is characterized in that comprising the following steps:

(1), ginger is cleaned to the peeling chopping, put into pot, slow fire cures 1-2 minute, off the potly with vinegar, mixes, and sealing and standing 2-4 hour, filter, and obtains ginger vinegar, and shredded ginger is stand-by;

(2), red date cleaned to stoning cook, press and smash into mud, with shredded ginger, merge, add 10-15 times of water mill slurry of its total amount, boil 5-8 minute, filter to obtain ginger jujube liquid;

(3), by raw materials such as smoothfruit ventilago root and stem, climbing fig root, Verbena officinalis, folium panacis japonici cum caule, the radix paeoniae rubrathe, loguat leaves, add 6-8 times of decocting to boil 1.5-2 hour, filter to obtain decoction liquor;

(4), ginger jujube liquid, decoction liquor are merged, add the milk powder stirring and dissolving, the access lactic acid bacteria culturers is cultivated 12-18 hour under 36-48 ℃, and filter and remove residue, obtain the fermentation emulsion;

(5), ginger vinegar, fermentation emulsion, brown sugar etc. are mixed, be heated to 60-80 ℃ of insulation 5-15 minute, sterilizing, bottle and get final product.