CN103767000A - 一种姜汁饮料 - Google Patents
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Abstract
一种姜汁饮料，属于农副产品加工生产技术领域，由新鲜生姜、红糖、红枣肉、金银花和水制成，通过将生姜进行糖腌，然后再磨粉，并加入红枣粉和金银花粉，然后放入蒸盘中通过蒸锅将水进行蒸馏，使水蒸气通过混合物料，使蒸汽带走混合物料中的有益物质，再收集蒸汽得到饮料，这样不仅使饮料纯正清爽，还获得了物料中的精华，在生姜元素中添加了红枣和金银花的营养作用，使得姜味变得柔和清纯，具有红枣和金银花的风味，口味清澈，将其做成包装饮料，携带方便，特别是在外出旅游时，稍感不适，就可以饮用驱寒，预防感冒，还可以用于加班提神，饭后解酒。
Description
技术领域
本发明属于农副产品加工生产技术领域，特别是一种姜汁饮料。
背景技术
生姜指姜属植物的块根茎，别名紫姜，生姜，鲜姜，老姜。性温，具有独特的芳香味和辛辣味，其特有的“姜辣素”能刺激胃肠黏膜，使胃肠道充血，消化能力增强，能有效地治疗吃寒凉食物过多而引起的腹胀、腹痛、腹泻、呕吐等。 吃过生姜后，人会有身体发热的感觉，这是因为它能使血管扩张，血液循环加快，促使身上的毛孔张开，这样不但能把多余的热带走，同时还把体内的病菌、寒气一同带出。当身体吃了寒凉之物，受了雨淋或在空调房间里呆久后，吃生姜就能及时消除因肌体寒重造成的各种不适。因而，生姜自古以来被中医视为药食同源的经典保健品，具有驱寒、除湿、暖胃、加速血液循环等多种保健功能。
现代研究表明，生姜含有粗蛋白、碳水化合物、多种氨基酸、维生素、矿物质元素以及姜辣素、姜醇、姜烯、柠檬醛等生物活性物质，有天然抗生素的美誉；可以抗氧化、抑制肿瘤、开胃健脾、防暑、降温、提神、杀菌解毒、消肿止痛、预防呕吐、醒酒消醉；集营养、调味、保健于一身。
由于生姜具有很高的经济价值，目前已经被开发成了多种产品，有姜糖、调味姜、姜汁饮料、姜汁冲剂等。但是这些产品均只注重了生姜本身的功效，没有重视其辛辣味可能带来的过量食用而引起的不适。
发明内容
本发明所要解决的技术问题是：基于上述问题，提供一种与其它有益物质相结合并通过清蒸加工，以便提供一种口感柔和，具有多种保健价值的姜汁饮料。
为解决上述技术问题，本发明所采用的技术方案是一种姜汁饮料，其特征在于由新鲜生姜、红糖、红枣肉、金银花和水制成，按照重量份配比为新鲜生姜10份、红糖15-20份、红枣肉75-95份、金银花15-20份和水500-600份；其具体制备步骤如下：
⑴将红糖放入55℃的烘箱中烘干至含水量小于10%，然后粉碎，过20目筛，得到红糖粉；
⑵将新鲜生姜洗净刮去表皮，斜切成4-6mm厚的姜片，并紧接着将每块姜片周围迅速沾上红糖粉，使红糖粉完全覆盖姜片，再将姜片放入坛中，最后将未用完的红糖粉倒入覆盖，不用封盖坛口，直接放入2-7℃的冷藏室中进行糖腌5-7天；
⑶将糖腌过的姜片连同红糖粉一起放入55℃的烘箱中烘干至含水量小于10%，然后粉碎，过20目筛，得到姜糖粉；
⑷将洗净后去核去皮的红枣肉直接进行冷冻干燥，磨粉，过20目筛，得到红枣粉；
⑸将金银花磨粉，过20目筛，得到金银花粉；
⑹将姜糖粉、红枣粉、金银花粉混合拌匀，然后将混合物料放入100目细孔蒸盘中；
⑺再将细孔蒸盘架在蒸锅上面，将水倒入蒸锅中，用大火将水烧沸，使沸腾产生的水蒸气通过细孔蒸盘，再穿过混合物料层，再收集穿过了混合物料层的蒸气，将蒸气冷却后得到姜汁饮料原液。
⑻将姜汁饮料原液装入包装容器中，再进行高温杀菌，然后冷却至室温，得到姜汁茶饮料成品。
本发明的有益效果是将生姜进行糖腌，然后再磨粉，并加入红枣粉和金银花粉，然后放入蒸盘中通过蒸锅将水进行蒸馏，使水蒸气通过混合物料，使蒸汽带走混合物料中的有益物质，再收集蒸汽得到饮料，这样不仅使饮料纯正清爽，还获得了物料中的精华，在生姜元素中添加了红枣和金银花的营养作用，使得姜味变得柔和清纯，具有红枣和金银花的风味，口味清澈，将其做成包装饮料，携带方便，特别是在外出旅游时，稍感不适，就可以饮用驱寒，预防感冒，还可以用于加班提神，饭后解酒。
具体实施方式
下面结合实施例对本发明作进一步说明，以下实施例旨在说明本发明而不是对本发明的进一步限定，不应以此限制本发明的保护范围。
实施例1。
将红糖放入55℃的烘箱中烘干至含水量小于10%，然后粉碎，过20目筛，得到红糖粉，从中取15kg备用。
将新鲜生姜洗净刮去表皮，然后取10kg并斜切成4-6mm厚的姜片，并紧接着将每块姜片周围迅速沾上红糖粉，使红糖粉完全覆盖姜片，再将姜片放入坛中，最后将未用完的红糖粉倒入覆盖，不用封盖坛口，直接放入2℃的冷藏室中进行糖腌7天；然后将糖腌过的姜片连同红糖粉一起放入55℃的烘箱中烘干至含水量小于10%，然后粉碎，过20目筛，得到姜糖粉。
将洗净后去核去皮的红枣肉直接进行冷冻干燥，磨粉，过20目筛，得到红枣粉，从中取75kg备用。
将金银花磨粉，过20目筛，得到金银花粉，从中取15kg备用。
将姜糖粉、红枣粉、金银花粉混合拌匀，然后将混合物料放入100目细孔蒸盘中；再将细孔蒸盘架在蒸锅上面，将水倒入蒸锅中，用大火将水烧沸，使沸腾产生的水蒸气通过细孔蒸盘，再穿过混合物料层，再收集穿过了混合物料层的蒸气，将蒸气冷却后得到姜汁饮料原液。
将姜汁饮料原液装入250g规格的瓶装容器中，再进行高温杀菌，然后冷却至室温，得到姜汁茶饮料成品。
实施例2。
将红糖放入55℃的烘箱中烘干至含水量小于10%，然后粉碎，过20目筛，得到红糖粉，从中取17.5kg备用。
将新鲜生姜洗净刮去表皮，然后取10kg并斜切成4-6mm厚的姜片，并紧接着将每块姜片周围迅速沾上红糖粉，使红糖粉完全覆盖姜片，再将姜片放入坛中，最后将未用完的红糖粉倒入覆盖，不用封盖坛口，直接放入5℃的冷藏室中进行糖腌6天；然后将糖腌过的姜片连同红糖粉一起放入55℃的烘箱中烘干至含水量小于10%，然后粉碎，过20目筛，得到姜糖粉。
将洗净后去核去皮的红枣肉直接进行冷冻干燥，磨粉，过20目筛，得到红枣粉，从中取85kg备用。
将金银花磨粉，过20目筛，得到金银花粉，从中取17.5kg备用。
将姜糖粉、红枣粉、金银花粉混合拌匀，然后将混合物料放入100目细孔蒸盘中；再将细孔蒸盘架在蒸锅上面，将水倒入蒸锅中，用大火将水烧沸，使沸腾产生的水蒸气通过细孔蒸盘，再穿过混合物料层，再收集穿过了混合物料层的蒸气，将蒸气冷却后得到姜汁饮料原液。
将姜汁饮料原液装入200g规格的易拉罐容器中，再进行高温杀菌，然后冷却至室温，得到姜汁茶饮料成品。
实施例3。
将红糖放入55℃的烘箱中烘干至含水量小于10%，然后粉碎，过20目筛，得到红糖粉，从中取20kg备用。
将新鲜生姜洗净刮去表皮，然后取10kg并斜切成4-6mm厚的姜片，并紧接着将每块姜片周围迅速沾上红糖粉，使红糖粉完全覆盖姜片，再将姜片放入坛中，最后将未用完的红糖粉倒入覆盖，不用封盖坛口，直接放7℃的冷藏室中进行糖腌5天；然后将糖腌过的姜片连同红糖粉一起放入55℃的烘箱中烘干至含水量小于10%，然后粉碎，过20目筛，得到姜糖粉。
将洗净后去核去皮的红枣肉直接进行冷冻干燥，磨粉，过20目筛，得到红枣粉，从中取95kg备用。
将金银花磨粉，过20目筛，得到金银花粉，从中取20kg备用。
将姜糖粉、红枣粉、金银花粉混合拌匀，然后将混合物料放入100目细孔蒸盘中；再将细孔蒸盘架在蒸锅上面，将水倒入蒸锅中，用大火将水烧沸，使沸腾产生的水蒸气通过细孔蒸盘，再穿过混合物料层，再收集穿过了混合物料层的蒸气，将蒸气冷却后得到姜汁饮料原液。
将姜汁饮料原液装入175g规格的纸质包装容器中，再进行高温杀菌，然后冷却至室温，得到姜汁茶饮料成品。
Claims (1)
1.一种姜汁饮料，其特征在于由新鲜生姜、红糖、红枣肉、金银花和水制成，按照重量份配比为新鲜生姜10份、红糖15-20份、红枣肉75-95份、金银花15-20份和水500-600份；其具体制备步骤如下：
⑴将红糖放入55℃的烘箱中烘干至含水量小于10%，然后粉碎，过20目筛，得到红糖粉；
⑵将新鲜生姜洗净刮去表皮，斜切成4-6mm厚的姜片，并紧接着将每块姜片周围迅速沾上红糖粉，使红糖粉完全覆盖姜片，再将姜片放入坛中，最后将未用完的红糖粉倒入覆盖，不用封盖坛口，直接放入2-7℃的冷藏室中进行糖腌5-7天；
⑶将糖腌过的姜片连同红糖粉一起放入55℃的烘箱中烘干至含水量小于10%，然后粉碎，过20目筛，得到姜糖粉；
⑷将洗净后去核去皮的红枣肉直接进行冷冻干燥，磨粉，过20目筛，得到红枣粉；
⑸将金银花磨粉，过20目筛，得到金银花粉；
⑹将姜糖粉、红枣粉、金银花粉混合拌匀，然后将混合物料放入100目细孔蒸盘中；
⑺再将细孔蒸盘架在蒸锅上面，将水倒入蒸锅中，用大火将水烧沸，使沸腾产生的水蒸气通过细孔蒸盘，再穿过混合物料层，再收集穿过了混合物料层的蒸气，将蒸气冷却后得到姜汁饮料原液；
⑻将姜汁饮料原液装入包装容器中，再进行高温杀菌，然后冷却至室温，得到姜汁茶饮料成品。
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