CN103478829A - Ginger-jujube juice beverage and preparation method thereof - Google Patents
Ginger-jujube juice beverage and preparation method thereof Download PDFInfo
- Publication number
- CN103478829A CN103478829A CN201310386827.6A CN201310386827A CN103478829A CN 103478829 A CN103478829 A CN 103478829A CN 201310386827 A CN201310386827 A CN 201310386827A CN 103478829 A CN103478829 A CN 103478829A
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- Prior art keywords
- ginger
- parts
- jujube juice
- vinegar
- root
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- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 235000011389 fruit/vegetable juice Nutrition 0.000 title abstract 6
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 38
- 235000008397 ginger Nutrition 0.000 claims abstract description 38
- 235000021419 vinegar Nutrition 0.000 claims abstract description 15
- 239000000052 vinegar Substances 0.000 claims abstract description 15
- 235000013336 milk Nutrition 0.000 claims abstract description 9
- 239000008267 milk Substances 0.000 claims abstract description 9
- 210000004080 milk Anatomy 0.000 claims abstract description 9
- 239000000843 powder Substances 0.000 claims abstract description 9
- 240000004784 Cymbopogon citratus Species 0.000 claims abstract description 7
- 235000017897 Cymbopogon citratus Nutrition 0.000 claims abstract description 7
- 240000002373 Ficus pumila Species 0.000 claims abstract description 7
- 235000006718 Ficus pumila Nutrition 0.000 claims abstract description 7
- 240000001519 Verbena officinalis Species 0.000 claims abstract description 7
- 235000018718 Verbena officinalis Nutrition 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 7
- 241000234314 Zingiber Species 0.000 claims description 36
- 235000020418 red date juice Nutrition 0.000 claims description 12
- 238000000855 fermentation Methods 0.000 claims description 7
- 230000004151 fermentation Effects 0.000 claims description 7
- 241001528016 Ventilago Species 0.000 claims description 6
- 239000000839 emulsion Substances 0.000 claims description 6
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- 230000001954 sterilising effect Effects 0.000 claims description 4
- 241000894006 Bacteria Species 0.000 claims description 3
- 244000246386 Mentha pulegium Species 0.000 claims description 3
- 235000016257 Mentha pulegium Nutrition 0.000 claims description 3
- 235000004357 Mentha x piperita Nutrition 0.000 claims description 3
- 241000521581 Millettia Species 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 235000001050 hortel pimenta Nutrition 0.000 claims description 3
- 238000009413 insulation Methods 0.000 claims description 3
- 235000014655 lactic acid Nutrition 0.000 claims description 3
- 239000004310 lactic acid Substances 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 239000002002 slurry Substances 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 244000126002 Ziziphus vulgaris Species 0.000 claims 2
- 244000273928 Zingiber officinale Species 0.000 abstract description 2
- 201000006549 dyspepsia Diseases 0.000 abstract description 2
- 230000000694 effects Effects 0.000 abstract description 2
- 230000035922 thirst Effects 0.000 abstract description 2
- 241000208340 Araliaceae Species 0.000 abstract 2
- 244000061508 Eriobotrya japonica Species 0.000 abstract 2
- 235000009008 Eriobotrya japonica Nutrition 0.000 abstract 2
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 abstract 2
- 235000003140 Panax quinquefolius Nutrition 0.000 abstract 2
- 235000008434 ginseng Nutrition 0.000 abstract 2
- 235000006679 Mentha X verticillata Nutrition 0.000 abstract 1
- 235000002899 Mentha suaveolens Nutrition 0.000 abstract 1
- 235000001636 Mentha x rotundifolia Nutrition 0.000 abstract 1
- 244000170916 Paeonia officinalis Species 0.000 abstract 1
- 235000006484 Paeonia officinalis Nutrition 0.000 abstract 1
- 241001556408 Ventilago leiocarpa Species 0.000 abstract 1
- 230000009286 beneficial effect Effects 0.000 abstract 1
- 235000009508 confectionery Nutrition 0.000 abstract 1
- 239000002934 diuretic Substances 0.000 abstract 1
- 230000001882 diuretic effect Effects 0.000 abstract 1
- 235000012041 food component Nutrition 0.000 abstract 1
- 230000001988 toxicity Effects 0.000 abstract 1
- 231100000419 toxicity Toxicity 0.000 abstract 1
- 238000009736 wetting Methods 0.000 abstract 1
- 241001247821 Ziziphus Species 0.000 description 5
- 239000000203 mixture Substances 0.000 description 3
- 235000019640 taste Nutrition 0.000 description 2
- 208000004880 Polyuria Diseases 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 238000004945 emulsification Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 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
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Non-Alcoholic Beverages (AREA)
- Preparation Of Fruits And Vegetables (AREA)
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
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.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310386827.6A CN103478829A (en) | 2013-08-30 | 2013-08-30 | Ginger-jujube juice beverage and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310386827.6A CN103478829A (en) | 2013-08-30 | 2013-08-30 | Ginger-jujube juice beverage and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103478829A true CN103478829A (en) | 2014-01-01 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310386827.6A Pending CN103478829A (en) | 2013-08-30 | 2013-08-30 | Ginger-jujube juice beverage and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103478829A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104686664A (en) * | 2015-02-05 | 2015-06-10 | 四川大学 | Rose and ginger milk beverage and preparation method thereof |
| CN105901711A (en) * | 2016-04-26 | 2016-08-31 | 铜陵市佘家贡姜厂 | Healthcare preparation promoting nutrient absorption and preparation method of healthcare preparation |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20110052780A (en) * | 2009-11-13 | 2011-05-19 | 강상구 | Process method of drink using pumpkin-squashi and acanthopanax |
| CN102112558A (en) * | 2008-10-30 | 2011-06-29 | 日东电工株式会社 | Organic-inorganic composite and manufacturing method therefor |
| CN102919927A (en) * | 2012-11-14 | 2013-02-13 | 沈阳信达信息科技有限公司 | Processing method of ginger and date juice beverage |
| CN102919926A (en) * | 2012-11-14 | 2013-02-13 | 沈阳信达信息科技有限公司 | Ginger-jujube juice drink |
| CN103156247A (en) * | 2013-04-04 | 2013-06-19 | 山东农业大学 | Red date and brown sugar ginger juice drink and preparation method thereof |
-
2013
- 2013-08-30 CN CN201310386827.6A patent/CN103478829A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102112558A (en) * | 2008-10-30 | 2011-06-29 | 日东电工株式会社 | Organic-inorganic composite and manufacturing method therefor |
| KR20110052780A (en) * | 2009-11-13 | 2011-05-19 | 강상구 | Process method of drink using pumpkin-squashi and acanthopanax |
| CN102919927A (en) * | 2012-11-14 | 2013-02-13 | 沈阳信达信息科技有限公司 | Processing method of ginger and date juice beverage |
| CN102919926A (en) * | 2012-11-14 | 2013-02-13 | 沈阳信达信息科技有限公司 | Ginger-jujube juice drink |
| CN103156247A (en) * | 2013-04-04 | 2013-06-19 | 山东农业大学 | Red date and brown sugar ginger juice drink and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104686664A (en) * | 2015-02-05 | 2015-06-10 | 四川大学 | Rose and ginger milk beverage and preparation method thereof |
| CN105901711A (en) * | 2016-04-26 | 2016-08-31 | 铜陵市佘家贡姜厂 | Healthcare preparation promoting nutrient absorption and preparation method of healthcare preparation |
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| PB01 | Publication | ||
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| C12 | Rejection of a patent application after its publication | ||
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Application publication date: 20140101 |