CN103767037B - A kind of ginger juice solid beverage agent - Google Patents
A kind of ginger juice solid beverage agent Download PDFInfo
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- CN103767037B CN103767037B CN201310593136.3A CN201310593136A CN103767037B CN 103767037 B CN103767037 B CN 103767037B CN 201310593136 A CN201310593136 A CN 201310593136A CN 103767037 B CN103767037 B CN 103767037B
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- ginger
- powder
- honeysuckle
- brown sugar
- solid beverage
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- 241000234314 Zingiber Species 0.000 title claims abstract description 86
- 235000006886 Zingiber officinale Nutrition 0.000 title claims abstract description 86
- 235000008397 ginger Nutrition 0.000 title claims abstract description 86
- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 23
- 235000013361 beverage Nutrition 0.000 title claims abstract description 22
- 239000007787 solid Substances 0.000 title claims abstract description 22
- 239000000843 powder Substances 0.000 claims abstract description 56
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 27
- 241000205585 Aquilegia canadensis Species 0.000 claims abstract description 24
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 20
- 235000013372 meat Nutrition 0.000 claims abstract description 10
- 239000000463 material Substances 0.000 claims description 11
- 235000007164 Oryza sativa Nutrition 0.000 claims description 10
- 241001247821 Ziziphus Species 0.000 claims description 10
- 235000009566 rice Nutrition 0.000 claims description 10
- 238000004140 cleaning Methods 0.000 claims description 5
- 210000002615 epidermis Anatomy 0.000 claims description 5
- 238000012856 packing Methods 0.000 claims description 5
- 150000003839 salts Chemical class 0.000 claims description 5
- 235000014347 soups Nutrition 0.000 claims description 5
- 230000001954 sterilising effect Effects 0.000 claims description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 4
- 240000007594 Oryza sativa Species 0.000 claims 2
- 241000766023 Coregonus oxyrinchus Species 0.000 claims 1
- 230000035622 drinking Effects 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 abstract description 2
- 239000006227 byproduct Substances 0.000 abstract description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 239000003755 preservative agent Substances 0.000 abstract description 2
- 230000002335 preservative effect Effects 0.000 abstract description 2
- 240000008866 Ziziphus nummularia Species 0.000 abstract 2
- 241000209094 Oryza Species 0.000 description 8
- 239000000047 product Substances 0.000 description 7
- 230000036541 health Effects 0.000 description 3
- 206010047700 Vomiting Diseases 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 230000017531 blood circulation Effects 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 230000002496 gastric effect Effects 0.000 description 2
- NLDDIKRKFXEWBK-AWEZNQCLSA-N gingerol Chemical compound CCCCC[C@H](O)CC(=O)CCC1=CC=C(O)C(OC)=C1 NLDDIKRKFXEWBK-AWEZNQCLSA-N 0.000 description 2
- JZLXEKNVCWMYHI-UHFFFAOYSA-N gingerol Natural products CCCCC(O)CC(=O)CCC1=CC=C(O)C(OC)=C1 JZLXEKNVCWMYHI-UHFFFAOYSA-N 0.000 description 2
- 235000002780 gingerol Nutrition 0.000 description 2
- 206010000060 Abdominal distension Diseases 0.000 description 1
- 206010000087 Abdominal pain upper Diseases 0.000 description 1
- WTEVQBCEXWBHNA-UHFFFAOYSA-N Citral Natural products CC(C)=CCCC(C)=CC=O WTEVQBCEXWBHNA-UHFFFAOYSA-N 0.000 description 1
- 235000019750 Crude protein Nutrition 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 206010013082 Discomfort Diseases 0.000 description 1
- 206010019345 Heat stroke Diseases 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000003242 anti bacterial agent Substances 0.000 description 1
- 229940088710 antibiotic agent Drugs 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 230000000975 bioactive effect Effects 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 229940043350 citral Drugs 0.000 description 1
- 230000000249 desinfective effect Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- WWULHQLTPGKDAM-UHFFFAOYSA-N gamma-eudesmol Natural products CC(C)C1CC(O)C2(C)CCCC(=C2C1)C WWULHQLTPGKDAM-UHFFFAOYSA-N 0.000 description 1
- WTEVQBCEXWBHNA-JXMROGBWSA-N geranial Chemical compound CC(C)=CCC\C(C)=C\C=O WTEVQBCEXWBHNA-JXMROGBWSA-N 0.000 description 1
- 235000014080 ginger ale Nutrition 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000010354 integration Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 210000004400 mucous membrane Anatomy 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000011148 porous material Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- KKOXKGNSUHTUBV-UHFFFAOYSA-N racemic zingiberene Natural products CC(C)=CCCC(C)C1CC=C(C)C=C1 KKOXKGNSUHTUBV-UHFFFAOYSA-N 0.000 description 1
- 229920006395 saturated elastomer Polymers 0.000 description 1
- 230000004936 stimulating effect Effects 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 230000008673 vomiting Effects 0.000 description 1
- KKOXKGNSUHTUBV-LSDHHAIUSA-N zingiberene Chemical compound CC(C)=CCC[C@H](C)[C@H]1CC=C(C)C=C1 KKOXKGNSUHTUBV-LSDHHAIUSA-N 0.000 description 1
- 229930001895 zingiberene Natural products 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
- A23L2/385—Concentrates of non-alcoholic beverages
- A23L2/39—Dry compositions
-
- 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
-
- 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
Landscapes
- 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)
- Mycology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
A kind of ginger juice solid beverage agent, belong to agricultural byproducts processing production technical field, by fresh ginger, brown sugar, jujube meat and honeysuckle are made, by the way that ginger progress sugar is salted down, then it is milled again, and add red date powder and honeysuckle powder, then by it is steamed be milled again it is obtained, it so not only with the addition of the trophism of jujube and honeysuckle, also so that ginger taste becomes soft, make dry pulvis and just do not have to addition preservative, brewed in hot water can be used when drinking, it is easy to carry, particularly in out on tours, slightly sense is uncomfortable, can, which is drunk, dispels cold, preventing cold, it can also refresh oneself, relieve the effect of alcohol.
Description
Technical field
The invention belongs to agricultural byproducts processing production technical field, particularly a kind of ginger juice solid granules beverage.
Background technology
Ginger refers to the root tuber stem of ginger, alias purple ginger, ginger, fresh ginger, old ginger.It is warm-natured, there is unique fragranced
And acid, its distinctive " gingerol " energy stimulating gastrointestinal mucous membrane, make gastrointestinal redness, digestion power enhancing, can effectively control
Treatment eat cold and cool food it is excessive caused by abdominal distension, stomachache, diarrhoea, vomiting etc..After eating ginger, people has the sense of body heat
Feel because it can distend the blood vessels, blood circulation is accelerated, promote with pore open, so not only can be unnecessary
The torrid zone is walked, while also internal germ, cold air are together taken out of.When body has eaten cold and cool thing, drenched with rain or in air-conditioned room
Between in stay long afterwards, the various discomforts caused by the cold weight of human body can just be eliminated in time by eating ginger.Thus, ginger is since ancient times by the traditional Chinese medical science
It is considered as the classical health products of integration of drinking and medicinal herbs, has and dispel cold, dehumidify, warm stomach, accelerating the plurality of health care functions such as blood circulation.
Modern study shows, ginger contain crude protein, carbohydrate, several amino acids, vitamin, mineral matter element with
And the bioactive substance such as gingerol, zingiberol, zingiberene, citral, there is the good reputations of natural antibiotics；It can be swollen with anti-oxidant, suppression
Knurl, Appetizing spleen-tonifying, heatstroke prevention, cool, refresh oneself, disinfecting detoxifying, swelling and pain relieving, pre- emesis, sobering up that it is liquor-saturated to disappear；Collect nutrition, seasoning, guarantor
It is good for.
Because ginger has very high economic value, be developed to multiple product at present, have ginger sugar, seasoning ginger,
Ginger ale, ginger juice electuary etc..But these products have only focused on the effect of ginger itself, not paying attention to its acid may
It is uncomfortable caused by the excess brought is edible.
The content of the invention
The technical problems to be solved by the invention are：Based on above mentioned problem, there is provided a kind of to be combined with other benefit materials
And pass through steamed processing, ginger juice solid beverage agent with plurality kinds of health care value soft to provide a kind of mouthfeel.
In order to solve the above technical problems, the technical solution adopted in the present invention is a kind of ginger juice solid beverage agent, it is special
Sign is to be made up of fresh ginger, brown sugar, jujube meat and honeysuckle, is 10 parts of fresh ginger, brown sugar 15- according to weight
20 parts, jujube meat 75-95 parts and honeysuckle 15-20 parts；Its specific preparation process is as follows.
(1) brown sugar is put into 55 DEG C of baking oven and is dried to water content less than 10%, then crushed, crossed 20 mesh sieves, obtain red
Icing Sugar.
(2) fresh ginger is cleaned and scrape off epidermis, be mitered into the thick ginger splices of 4-6mm, and and then will be fast around every piece of ginger splices
Speed is stained with brown sugar powder, makes brown sugar powder that ginger splices be completely covered, then ginger splices is put into altar, finally pours into unspent brown sugar powder and covers
Lid, without covering altar, it is directly placed into progress sugar in 2-7 DEG C of refrigerating chamber and salts down 5-7 days.
(3) the ginger splices that sugar salted down is put into 55 DEG C of baking oven together with brown sugar powder and is dried to water content less than 10%, so
After crush, cross 20 mesh sieves, obtain ginger sugar powder.
(4) the jujube meat that peeling is enucleated after cleaning directly is freeze-dried, and is milled, and is crossed 20 mesh sieves, is obtained red date powder.
(5) honeysuckle is milled, crosses 20 mesh sieves, obtain honeysuckle powder.
(6) ginger sugar powder, red date powder, honeysuckle powder are mixed and mixed thoroughly, then mixed material is put into wooden rice steamer.
(7) again by wooden rice steamer frame on steamer, water intaking is poured into steamer, is boiled water with big fire, is steamed in clear soup 20-30 minutes, so
Cease fire afterwards and cool down.
The mixed material of steamed mistake is put into 55 DEG C of baking oven and is dried to water content less than 10%, is then crushed, crosses 200
Mesh sieve, obtain ginger juice solid beverage agent.
(9) ginger juice solid beverage agent is fitted into packing container, then carries out high temperature sterilization, be subsequently cooled to room temperature, obtain
Ginger juice solid beverage agent finished product.
The beneficial effects of the invention are as follows ginger progress sugar is salted down, then it is milled again, and adds red date powder and honeysuckle powder, so
It is milled again obtained by steamed afterwards, so not only with the addition of the trophism of jujube and honeysuckle, also cause ginger taste to become soft,
Make dry pulvis and just do not have to addition preservative, brewed in hot water can be used when drinking, it is easy to carry, particularly in out on tours
When, slightly sense is uncomfortable, it is possible to drinks and dispels cold, preventing cold, can also refresh oneself, relieve the effect of alcohol.
Embodiment
With reference to embodiment, the invention will be further described, and following examples are intended to illustrate invention rather than to this
The further restriction of invention, should not be limited the scope of the invention with this.
Embodiment 1.
Brown sugar is put into 55 DEG C of baking oven and is dried to water content less than 10%, is then crushed, 20 mesh sieves is crossed, obtains brown sugar
Powder, therefrom take 15kg standby.
Fresh ginger is cleaned and scrapes off epidermis, 10kg is then taken and is mitered into the thick ginger splices of 4-6mm, and and then by every piece
Brown sugar powder is stained with around ginger splices rapidly, makes brown sugar powder that ginger splices be completely covered, then ginger splices is put into altar, finally will be unspent red
Icing Sugar pours into covering, without covering altar, is directly placed into progress sugar in 2 DEG C of refrigerating chamber and salts down 7 days；Then ginger splices sugar to be salted down
It is put into together with brown sugar powder in 55 DEG C of baking oven and is dried to water content less than 10%, then crushed, is crossed 20 mesh sieves, obtain ginger sugar
Powder.
The jujube meat that peeling is enucleated after cleaning directly is freeze-dried, and is milled, and is crossed 20 mesh sieves, is obtained red date powder, from
In take 75kg standby.
Honeysuckle is milled, 20 mesh sieves is crossed, obtains honeysuckle powder, therefrom take 15kg standby.
Ginger sugar powder, red date powder, honeysuckle powder are mixed and mixed thoroughly, then mixed material is put into wooden rice steamer；Again by wooden rice steamer frame
On steamer, water intaking is poured into steamer, is boiled water with big fire, is steamed in clear soup 20 minutes, cooling of then ceasing fire.
The mixed material of steamed mistake is put into 55 DEG C of baking oven again and is dried to water content less than 10%, is then crushed, mistake
200 mesh sieves, obtain ginger juice solid beverage agent；Ginger juice solid beverage agent is fitted into packing container, then carries out high temperature sterilization,
Room temperature is subsequently cooled to, obtains ginger juice solid beverage agent finished product.
Embodiment 2.
Brown sugar is put into 55 DEG C of baking oven and is dried to water content less than 10%, is then crushed, 20 mesh sieves is crossed, obtains brown sugar
Powder, therefrom take 17.5kg standby.
Fresh ginger is cleaned and scrapes off epidermis, 10kg is then taken and is mitered into the thick ginger splices of 4-6mm, and and then by every piece
Brown sugar powder is stained with around ginger splices rapidly, makes brown sugar powder that ginger splices be completely covered, then ginger splices is put into altar, finally will be unspent red
Icing Sugar pours into covering, without covering altar, is directly placed into progress sugar in 5 DEG C of refrigerating chamber and salts down 6 days；Then ginger splices sugar to be salted down
It is put into together with brown sugar powder in 55 DEG C of baking oven and is dried to water content less than 10%, then crushed, is crossed 20 mesh sieves, obtain ginger sugar
Powder.
The jujube meat that peeling is enucleated after cleaning directly is freeze-dried, and is milled, and is crossed 20 mesh sieves, is obtained red date powder, from
In take 85kg standby.
Honeysuckle is milled, 20 mesh sieves is crossed, obtains honeysuckle powder, therefrom take 17.5kg standby.
Ginger sugar powder, red date powder, honeysuckle powder are mixed and mixed thoroughly, then mixed material is put into wooden rice steamer；Again by wooden rice steamer frame
On steamer, water intaking is poured into steamer, is boiled water with big fire, is steamed in clear soup 25 minutes, cooling of then ceasing fire.
The mixed material of steamed mistake is put into 55 DEG C of baking oven again and is dried to water content less than 10%, is then crushed, mistake
200 mesh sieves, obtain ginger juice solid beverage agent；Ginger juice solid beverage agent is fitted into packing container, then carries out high temperature sterilization,
Room temperature is subsequently cooled to, obtains ginger juice solid beverage agent finished product.
Embodiment 3.
Brown sugar is put into 55 DEG C of baking oven and is dried to water content less than 10%, is then crushed, 20 mesh sieves is crossed, obtains brown sugar
Powder, therefrom take 20kg standby.
Fresh ginger is cleaned and scrapes off epidermis, 10kg is then taken and is mitered into the thick ginger splices of 4-6mm, and and then by every piece
Brown sugar powder is stained with around ginger splices rapidly, makes brown sugar powder that ginger splices be completely covered, then ginger splices is put into altar, finally will be unspent red
Icing Sugar pours into covering, without covering altar, directly puts progress sugar in 7 DEG C of refrigerating chamber and salts down 5 days；Then ginger splices sugar to be salted down connects
It is put into together in 55 DEG C of baking oven with brown sugar powder and is dried to water content less than 10%, then crushed, is crossed 20 mesh sieves, obtain ginger sugar powder.
The jujube meat that peeling is enucleated after cleaning directly is freeze-dried, and is milled, and is crossed 20 mesh sieves, is obtained red date powder, from
In take 95kg standby.
Honeysuckle is milled, 20 mesh sieves is crossed, obtains honeysuckle powder, therefrom take 20kg standby.
Ginger sugar powder, red date powder, honeysuckle powder are mixed and mixed thoroughly, then mixed material is put into wooden rice steamer；Again by wooden rice steamer frame
On steamer, water intaking is poured into steamer, is boiled water with big fire, is steamed in clear soup 30 minutes, cooling of then ceasing fire.
The mixed material of steamed mistake is put into 55 DEG C of baking oven again and is dried to water content less than 10%, is then crushed, mistake
200 mesh sieves, obtain ginger juice solid beverage agent；Ginger juice solid beverage agent is fitted into packing container, then carries out high temperature sterilization,
Room temperature is subsequently cooled to, obtains ginger juice solid beverage agent finished product.
Claims (1)
- A kind of 1. ginger juice solid beverage agent, it is characterised in that it is made up of fresh ginger, brown sugar, jujube meat and honeysuckle, according to Weight is 10 parts of fresh ginger, brown sugar 15-20 parts, jujube meat 75-95 parts and honeysuckle 15-20 parts；It is specifically prepared Step is as follows：(1) brown sugar is put into 55 DEG C of baking oven and is dried to water content less than 10%, then crushed, crossed 20 mesh sieves, obtain brown sugar powder；(2) fresh ginger is cleaned and scrape off epidermis, be mitered into the thick ginger splices of 4-6mm, and and then will be stained with rapidly around every piece of ginger splices Upper brown sugar powder, make brown sugar powder that ginger splices be completely covered, then ginger splices be put into altar, unspent brown sugar powder is finally poured into covering, Without covering altar, it is directly placed into progress sugar in 2-7 DEG C of refrigerating chamber and salts down 5-7 days；(3) the ginger splices that sugar salted down is put into 55 DEG C of baking oven together with brown sugar powder and is dried to water content less than 10%, then powder It is broken, 20 mesh sieves are crossed, obtain ginger sugar powder；(4) the jujube meat that peeling is enucleated after cleaning directly is freeze-dried, and is milled, and is crossed 20 mesh sieves, is obtained red date powder；(5) honeysuckle is milled, crosses 20 mesh sieves, obtain honeysuckle powder；(6) ginger sugar powder, red date powder, honeysuckle powder are mixed and mixed thoroughly, then mixed material is put into wooden rice steamer；(7) again by wooden rice steamer frame on steamer, water intaking is poured into steamer, is boiled water with big fire, is steamed in clear soup 20-30 minutes, Ran Houting Fire cooling；(8) the mixed material of steamed mistake is put into 55 DEG C of baking oven and is dried to water content less than 10%, then crushed, cross 200 mesh Sieve, obtains ginger juice solid beverage agent；(9) ginger juice solid beverage agent is fitted into packing container, then carries out high temperature sterilization, be subsequently cooled to room temperature, obtain ginger juice Solid beverage agent finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310593136.3A CN103767037B (en) | 2013-11-23 | 2013-11-23 | A kind of ginger juice solid beverage agent |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310593136.3A CN103767037B (en) | 2013-11-23 | 2013-11-23 | A kind of ginger juice solid beverage agent |
Publications (2)
| Publication Number | Publication Date |
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| CN103767037A CN103767037A (en) | 2014-05-07 |
| CN103767037B true CN103767037B (en) | 2018-03-06 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201310593136.3A Active CN103767037B (en) | 2013-11-23 | 2013-11-23 | A kind of ginger juice solid beverage agent |
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Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104621674B (en) * | 2015-01-29 | 2016-08-17 | 山东农业大学 | A kind of solid ginger beverage and preparation method thereof |
| CN105325807A (en) * | 2015-09-29 | 2016-02-17 | 务川自治县鑫隆缘茶业有限责任公司 | Honey ginger tea beverage and preparation method thereof |
| CN105767402A (en) * | 2016-05-24 | 2016-07-20 | 江苏耐雀生物工程技术有限公司 | Glycyrrhizin ginger tea as well as preparation method and application thereof |
| CN106798212A (en) * | 2017-01-23 | 2017-06-06 | 上海寅星食品有限公司 | A kind of preparation method of ginger juice |
| CN109043442A (en) * | 2018-08-26 | 2018-12-21 | 重庆海航农业开发有限公司 | A kind of instant ginger decoction |
| CN109221868A (en) * | 2018-10-22 | 2019-01-18 | 江苏银杏湖生物科技有限公司 | A kind of formula of the brown sugar Gorgon fruit solid composite beverage containing ginkgo leaf |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1440695A (en) * | 2003-01-11 | 2003-09-10 | 徐金全 | Red ginger tea producing process |
| KR20110013685A (en) * | 2009-08-03 | 2011-02-10 | 김원규 | A functional beverage comprising deep sea water, extract of fermented black ginger and extract of jujubae fructus as main ingredients |
| CN101965889A (en) * | 2010-10-25 | 2011-02-09 | 安徽方敏医药有限公司 | Red date and ginger tea and preparation method thereof |
| CN102783537B (en) * | 2012-07-27 | 2015-04-29 | 贵州博方民族药业开发有限公司 | Health-care tea containing ginger and preparation method of health-care tea |
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| CB03 | Change of inventor or designer information | ||
| CB03 | Change of inventor or designer information |
Inventor after: Wang Kunlei Inventor after: Gong Fanying Inventor before: Gong Fanying |
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Effective date of registration: 20180111 Address after: 409600, 199, Fort Street, Shaoxing Qing Street, Pengshui County, Chongqing Applicant after: Wang Kunlei Address before: 409000, Chongqing Qianjiang District Xinhua Avenue West Section No. 790 full peak Express Applicant before: Gong Fanying |
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Effective date of registration: 20201230 Address after: 224200 No.88 Gangcheng Avenue, Dongtai coastal economic zone, Yancheng City, Jiangsu Province Patentee after: Dongtai Haibin science and Technology Pioneer Park Management Co., Ltd Address before: 409600 No.199, Hebao street, Shaoqing street, Pengshui County, Chongqing Patentee before: Wang Kunlei |