CN105077434A - Ginger juice beverage having blueberry flavor and preparation method of ginger juice beverage - Google Patents
Ginger juice beverage having blueberry flavor and preparation method of ginger juice beverage Download PDFInfo
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- CN105077434A CN105077434A CN201510425908.1A CN201510425908A CN105077434A CN 105077434 A CN105077434 A CN 105077434A CN 201510425908 A CN201510425908 A CN 201510425908A CN 105077434 A CN105077434 A CN 105077434A
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- 235000006886 Zingiber officinale Nutrition 0.000 title claims abstract description 55
- 235000008397 ginger Nutrition 0.000 title claims abstract description 55
- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 40
- 240000000851 Vaccinium corymbosum Species 0.000 title claims abstract description 25
- 235000003095 Vaccinium corymbosum Nutrition 0.000 title claims abstract description 25
- 235000017537 Vaccinium myrtillus Nutrition 0.000 title claims abstract description 25
- 235000021014 blueberries Nutrition 0.000 title claims abstract description 25
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 18
- 235000019634 flavors Nutrition 0.000 title claims abstract description 18
- 238000002360 preparation method Methods 0.000 title claims description 7
- 244000273928 Zingiber officinale Species 0.000 title 2
- 241000234314 Zingiber Species 0.000 claims abstract description 54
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 21
- 240000002853 Nelumbo nucifera Species 0.000 claims abstract description 16
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims abstract description 16
- 238000000855 fermentation Methods 0.000 claims abstract description 11
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims abstract description 9
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 claims abstract description 7
- 244000003416 Asparagus officinalis Species 0.000 claims abstract description 7
- 235000005340 Asparagus officinalis Nutrition 0.000 claims abstract description 7
- 240000006053 Garcinia mangostana Species 0.000 claims abstract description 7
- 235000017048 Garcinia mangostana Nutrition 0.000 claims abstract description 7
- 229920002472 Starch Polymers 0.000 claims abstract description 7
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 claims abstract description 7
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 claims abstract description 7
- 235000019698 starch Nutrition 0.000 claims abstract description 7
- 239000008107 starch Substances 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 235000015203 fruit juice Nutrition 0.000 claims abstract description 4
- 235000014080 ginger ale Nutrition 0.000 claims description 12
- 230000004151 fermentation Effects 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 230000001954 sterilising effect Effects 0.000 claims description 7
- 238000004659 sterilization and disinfection Methods 0.000 claims description 7
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 6
- 241000628997 Flos Species 0.000 claims description 6
- 239000012634 fragment Substances 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 4
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims description 3
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 3
- 229910052799 carbon Inorganic materials 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 239000004744 fabric Substances 0.000 claims description 3
- 238000011049 filling Methods 0.000 claims description 3
- 239000000706 filtrate Substances 0.000 claims description 3
- 235000012055 fruits and vegetables Nutrition 0.000 claims description 3
- 239000008103 glucose Substances 0.000 claims description 3
- 239000011229 interlayer Substances 0.000 claims description 3
- 238000002386 leaching Methods 0.000 claims description 3
- 230000014759 maintenance of location Effects 0.000 claims description 3
- 238000000034 method Methods 0.000 claims description 3
- 239000002002 slurry Substances 0.000 claims description 3
- 229910001220 stainless steel Inorganic materials 0.000 claims description 3
- 239000010935 stainless steel Substances 0.000 claims description 3
- 235000013305 food Nutrition 0.000 abstract description 4
- 235000013361 beverage Nutrition 0.000 abstract description 3
- 239000003205 fragrance Substances 0.000 abstract description 3
- 230000004438 eyesight Effects 0.000 abstract description 2
- 210000005036 nerve Anatomy 0.000 abstract description 2
- 244000241838 Lycium barbarum Species 0.000 abstract 2
- 235000015459 Lycium barbarum Nutrition 0.000 abstract 2
- 235000015463 Lycium carolinianum Nutrition 0.000 abstract 2
- 241000237502 Ostreidae Species 0.000 abstract 2
- 235000020383 bitter gourd juice Nutrition 0.000 abstract 2
- 235000015097 nutrients Nutrition 0.000 abstract 2
- 235000020636 oyster Nutrition 0.000 abstract 2
- 239000000843 powder Substances 0.000 abstract 2
- 241000205585 Aquilegia canadensis Species 0.000 abstract 1
- 240000006794 Volvariella volvacea Species 0.000 abstract 1
- 102000004139 alpha-Amylases Human genes 0.000 abstract 1
- 108090000637 alpha-Amylases Proteins 0.000 abstract 1
- 229940024171 alpha-amylase Drugs 0.000 abstract 1
- 235000020094 liqueur Nutrition 0.000 abstract 1
- 239000000126 substance Substances 0.000 abstract 1
- 239000003053 toxin Substances 0.000 abstract 1
- 231100000765 toxin Toxicity 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 description 3
- GLZPCOQZEFWAFX-UHFFFAOYSA-N Geraniol Chemical compound CC(C)=CCCC(C)=CCO GLZPCOQZEFWAFX-UHFFFAOYSA-N 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000002372 labelling Methods 0.000 description 2
- 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
- GLZPCOQZEFWAFX-YFHOEESVSA-N Geraniol Natural products CC(C)=CCC\C(C)=C/CO GLZPCOQZEFWAFX-YFHOEESVSA-N 0.000 description 1
- 239000005792 Geraniol Substances 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- 240000008415 Lactuca sativa Species 0.000 description 1
- 208000025865 Ulcer Diseases 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000036592 analgesia Effects 0.000 description 1
- 239000003242 anti bacterial agent Substances 0.000 description 1
- 230000000879 anti-atherosclerotic effect Effects 0.000 description 1
- 230000002082 anti-convulsion Effects 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 230000000118 anti-neoplastic effect Effects 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 230000000840 anti-viral effect Effects 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
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 239000000496 cardiotonic agent Substances 0.000 description 1
- 230000002279 cholagogic effect Effects 0.000 description 1
- 229940043350 citral Drugs 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 235000020930 dietary requirements Nutrition 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000011194 food seasoning agent 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
- 210000001156 gastric mucosa Anatomy 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
- 229940113087 geraniol Drugs 0.000 description 1
- 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 1
- JZLXEKNVCWMYHI-UHFFFAOYSA-N gingerol Natural products CCCCC(O)CC(=O)CCC1=CC=C(O)C(OC)=C1 JZLXEKNVCWMYHI-UHFFFAOYSA-N 0.000 description 1
- 235000002780 gingerol Nutrition 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 230000002440 hepatic effect Effects 0.000 description 1
- 230000001939 inductive effect Effects 0.000 description 1
- 235000014058 juice drink Nutrition 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 238000005461 lubrication Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000002366 mineral element Substances 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 210000003254 palate Anatomy 0.000 description 1
- 244000045947 parasite Species 0.000 description 1
- 230000000149 penetrating effect Effects 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 235000020995 raw meat Nutrition 0.000 description 1
- 235000012045 salad Nutrition 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 208000010110 spontaneous platelet aggregation Diseases 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 210000004243 sweat Anatomy 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
- 231100000397 ulcer Toxicity 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
- 238000010792 warming Methods 0.000 description 1
- OJYLAHXKWMRDGS-UHFFFAOYSA-N zingerone Chemical compound COC1=CC(CCC(C)=O)=CC=C1O OJYLAHXKWMRDGS-UHFFFAOYSA-N 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
-
- 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
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
-
- 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 a ginger juice beverage having blueberry flavor. The ginger juice beverage is characterized by consisting of the following raw materials in parts by weight: 200-220 parts of ginger, 25-30 parts of blueberries, 5-7 parts of bitter gourd juice, 3-5 parts of a honeysuckle extracting solution, 7-8 parts of oyster powder, 2-4 parts of a straw mushroom extract, 8-10 parts of lotus root starch, 6-7 parts of trehalose, 4-6 parts of boxthorn leaves, 5-6 parts of lotus leaves, 6-8 parts of mangosteen pulp, 4-5 parts of asparagus, an appropriate amount of citric acid, an appropriate amount of alpha-amylase, and an appropriate amount of angel liqueur koji. According to the ginger juice beverage disclosed by the invention, blueberry fruit juice is added in ginger juice, so that the flavor of the ginger juice is improved, the ginger juice has grumous blueberry flavor and delicate fragrance and is pleasant. A self-fermentation manner is adopted, so that micro bouquet is generated, the ginger juice beverage has delicate fragrance, is tasty and refreshing, and has fine and smooth mouth feel. The bitter gourd juice, the oyster powder and the like are added, so that the nutrient substances of the beverage are increased, the nutrient components are enriched, and the mouth feel is improved. The boxthorn leaves, the lotus leaves and the like which are added have the health care efficacies of relieving heat, removing toxin, improving eyesight, soothing the nerves and the like, so that the food and drink requirements of modern people are met.
Description
Technical field
The invention belongs to food processing field, specifically a kind of ginger ale with blueberry flavor and preparation method thereof.
Background technology
Ginger is that Zingiber ginger belongs to the herbal fresh rhizome of perennial root, and meat is plump, and taste is pungent, slightly warm in nature, has unique fragranced and ginger pungent.Ginger is nutritious, containing the multiple nutritional labeling useful to human body, as crude protein, carbohydrate, several amino acids, abundant vitamin and mineral element, also containing zingiberone, salad oil, gingerol and the bioactivator such as citral, zingiberol, enjoy singing the praises of of " natural antibiotics ".
The existing function of going raw meat seasoning, subtracting greasy removing toxic substances of ginger, the medicinal efficacy of stimulate circulation again, improve a poor appetite, strengthen digestion, Appetitive stomachic, inducing sweat and dispelling exogenous evils, warming spleen and stomach for dispelling cold.Much research in recent years shows, ginger has platelet aggregation-against, boosting cardiac stimulant, reducing blood lipid; Antiatherosclerosis, protection gastric mucosa, ulcer; Also there is anti-inflammation and sterilization, hepatic cholagogic, expelling parasite, analgesia, antiviral, anti-inflammatory, the effect such as anticonvulsion, anti-oxidant; Compound containing a kind of geraniol in ginger, can strengthen other antineoplastic effects, can be used for antitumor.
China's ginger resource is very abundant, it medicine food have both, nutrition protect property and multiple efficacies, make its goods become people and like the health food with favor, the turbid beverage that to be at present drink that Raw material processing becomes with ginger be mostly sense organ is not good enough, and there is the penetrating odor of one ginger, affect mouthfeel.Meanwhile, because composition in existing ginger juice drink is single, nutriment is not abundant, health care is not obvious, does not meet the requirement of modern people to food.
Summary of the invention
For solving the problems of the technologies described above, the object of this invention is to provide a kind of ginger ale with blueberry flavor and preparation method thereof.
For achieving the above object, the technical solution used in the present invention is as follows:
A kind of ginger ale with blueberry flavor, it is characterized in that, be made up of the raw material of following weight portion: ginger 200-220, blueberry 25-30, Bitter Melon Juice 5-7, Flos Lonicerae extractive solution 3-5, ostreae testa pulverata 7-8, white mushroom extract 2-4, lotus root starch 8-10, trehalose 6-7, folium lycii 4-6, lotus leaf 5-6, mangosteen pulp 6-8, asparagus 4-5, citric acid is appropriate, AMS is appropriate, Angel koji is appropriate.
There is a preparation method for the ginger ale of blueberry flavor, it is characterized in that, comprise the following steps:
(1) fresh ginger is selected, clean up, being cut into length and width after peeling is 0.5-1.0cm, thickness is the fragment of 0.2-0.3cm, then being wrapped in by ginger fragment is equipped with in the interlayer cloth of active carbon, is placed in water-bath and steams 20-30min, add the pure water of 3 times of ginger weight portions after taking-up, add citric acid according to the consumption of 1.5g/L again to carry out color retention and be placed on beater and pull an oar, obtain ginger magma;
(2) be placed in stainless-steel pan by the mixing of gained ginger magma, gelatinization 50-60min at 70-75 DEG C, lowers the temperature after abundant gelatinization, for subsequent use;
(3) pH of the ginger Normal juice after gelatinization is adjusted to 4-5, AMS is added again by the consumption of 0.2mL/L, isothermal holding 30-35min at the temperature of 55-60 DEG C, appropriate Angel koji cold fermentation is added after cooling the temperature to 10-15 DEG C, when ginger original juice fermentation a period of time to the glucose content in ginger juice is original 45%-55%, high-temperature sterilization obtains the ginger juice that ferments;
(4) squeeze the juice together with mangosteen pulp after blueberry being cleaned, folium lycii, lotus leaf, asparagus cleaning and chopping are added water and wear into slurry, then cross leaching filtrate and mix with fruit juice, for subsequent use;
(5) put into high pressure homogenizer after being mixed with fruits and vegetables juice, Bitter Melon Juice, Flos Lonicerae extractive solution, ostreae testa pulverata, white mushroom extract, lotus root starch, trehalose by fermentation ginger juice and carry out homogeneous process under the pressure of 20-25Mpa, then filling after adding appropriate pure water mixing, at the temperature of 110-120 DEG C, sterilization 8-10min, has the ginger ale of blueberry flavor described in obtaining.
Beneficial effect of the present invention:
The present invention by adding blueberry juice in ginger juice, and improve the local flavor of ginger juice, make it have dense blueberry flavor, delicate fragrance is pleasant, produces micro-aroma, this product is had pleasant to the palate by the mode of half fermentation, the mouthfeel of fine and smooth lubrication; The Bitter Melon Juice, ostreae testa pulverata etc. that add, add the nutriment of beverage, enriched nutritional labeling, improve mouthfeel, the health-care efficacies such as the folium lycii, lotus leaf etc. of interpolation also have heat reliving and toxin-eliminating, improving eyesight is calmed the nerves, meet the dietary requirements of modern.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is further illustrated.
Embodiment:
A kind of ginger ale with blueberry flavor of the present invention, it is characterized in that, be made up of the raw material of following weight portion (kg): ginger 200, blueberry 25, Bitter Melon Juice 5, Flos Lonicerae extractive solution 3, ostreae testa pulverata 7, white mushroom extract 2, lotus root starch 8, trehalose 6, folium lycii 4, lotus leaf 5, mangosteen pulp 6, asparagus 4, citric acid is appropriate, AMS is appropriate, Angel koji is appropriate.
There is a preparation method for the ginger ale of blueberry flavor, it is characterized in that, comprise the following steps:
(1) fresh ginger is selected, clean up, being cut into length and width after peeling is 0.5-1.0cm, thickness is the fragment of 0.2-0.3cm, then being wrapped in by ginger fragment is equipped with in the interlayer cloth of active carbon, is placed in water-bath and steams 20-30min, add the pure water of 3 times of ginger weight portions after taking-up, add citric acid according to the consumption of 1.5g/L again to carry out color retention and be placed on beater and pull an oar, obtain ginger magma;
(2) be placed in stainless-steel pan by the mixing of gained ginger magma, gelatinization 50-60min at 70-75 DEG C, lowers the temperature after abundant gelatinization, for subsequent use;
(3) pH of the ginger Normal juice after gelatinization is adjusted to 4-5, AMS is added again by the consumption of 0.2mL/L, isothermal holding 30-35min at the temperature of 55-60 DEG C, appropriate Angel koji cold fermentation is added after cooling the temperature to 10-15 DEG C, when ginger original juice fermentation a period of time to the glucose content in ginger juice is original 45%-55%, high-temperature sterilization obtains the ginger juice that ferments;
(4) squeeze the juice together with mangosteen pulp after blueberry being cleaned, folium lycii, lotus leaf, asparagus cleaning and chopping are added water and wear into slurry, then cross leaching filtrate and mix with fruit juice, for subsequent use;
(5) put into high pressure homogenizer after being mixed with fruits and vegetables juice, Bitter Melon Juice, Flos Lonicerae extractive solution, ostreae testa pulverata, white mushroom extract, lotus root starch, trehalose by fermentation ginger juice and carry out homogeneous process under the pressure of 20-25Mpa, then filling after adding appropriate pure water mixing, at the temperature of 110-120 DEG C, sterilization 8-10min, has the ginger ale of blueberry flavor described in obtaining.
Claims (2)
1. one kind has the ginger ale of blueberry flavor, it is characterized in that, be made up of the raw material of following weight portion: ginger 200-220, blueberry 25-30, Bitter Melon Juice 5-7, Flos Lonicerae extractive solution 3-5, ostreae testa pulverata 7-8, white mushroom extract 2-4, lotus root starch 8-10, trehalose 6-7, folium lycii 4-6, lotus leaf 5-6, mangosteen pulp 6-8, asparagus 4-5, citric acid is appropriate, AMS is appropriate, Angel koji is appropriate.
2. a kind of preparation method with the ginger ale of blueberry flavor according to claim 1, is characterized in that, comprise the following steps:
(1) fresh ginger is selected, clean up, being cut into length and width after peeling is 0.5-1.0cm, thickness is the fragment of 0.2-0.3cm, then being wrapped in by ginger fragment is equipped with in the interlayer cloth of active carbon, is placed in water-bath and steams 20-30min, add the pure water of 3 times of ginger weight portions after taking-up, add citric acid according to the consumption of 1.5g/L again to carry out color retention and be placed on beater and pull an oar, obtain ginger magma;
(2) be placed in stainless-steel pan by the mixing of gained ginger magma, gelatinization 50-60min at 70-75 DEG C, lowers the temperature after abundant gelatinization, for subsequent use;
(3) pH of the ginger Normal juice after gelatinization is adjusted to 4-5, AMS is added again by the consumption of 0.2mL/L, isothermal holding 30-35min at the temperature of 55-60 DEG C, appropriate Angel koji cold fermentation is added after cooling the temperature to 10-15 DEG C, when ginger original juice fermentation a period of time to the glucose content in ginger juice is original 45%-55%, high-temperature sterilization obtains the ginger juice that ferments;
(4) squeeze the juice together with mangosteen pulp after blueberry being cleaned, folium lycii, lotus leaf, asparagus cleaning and chopping are added water and wear into slurry, then cross leaching filtrate and mix with fruit juice, for subsequent use;
(5) put into high pressure homogenizer after being mixed with fruits and vegetables juice, Bitter Melon Juice, Flos Lonicerae extractive solution, ostreae testa pulverata, white mushroom extract, lotus root starch, trehalose by fermentation ginger juice and carry out homogeneous process under the pressure of 20-25Mpa, then filling after adding appropriate pure water mixing, at the temperature of 110-120 DEG C, sterilization 8-10min, has the ginger ale of blueberry flavor described in obtaining.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510425908.1A CN105077434A (en) | 2015-07-20 | 2015-07-20 | Ginger juice beverage having blueberry flavor and preparation method of ginger juice beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510425908.1A CN105077434A (en) | 2015-07-20 | 2015-07-20 | Ginger juice beverage having blueberry flavor and preparation method of ginger juice beverage |
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| CN105077434A true CN105077434A (en) | 2015-11-25 |
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|---|---|---|---|
| CN201510425908.1A Pending CN105077434A (en) | 2015-07-20 | 2015-07-20 | Ginger juice beverage having blueberry flavor and preparation method of ginger juice beverage |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106306939A (en) * | 2016-08-18 | 2017-01-11 | 安徽天乾健食品科技有限公司 | Coffee and blueberry composite fruit juice with effects of refreshing user and relieving fatigue and preparation method thereof |
| CN107296245A (en) * | 2017-07-28 | 2017-10-27 | 合肥徽徽逗食品有限公司 | A kind of processing method of low sugar blueberry jam |
| JP2022048269A (en) * | 2018-10-19 | 2022-03-25 | 株式会社東洋新薬 | Oral composition |
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| CN103494127A (en) * | 2013-08-30 | 2014-01-08 | 铜陵市天屏山调味品厂 | Making method for black soya bean ginger decoction |
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| CN1265293A (en) * | 1999-02-27 | 2000-09-06 | 窦立明 | Gingar joice beverage |
| CN102318674A (en) * | 2011-06-30 | 2012-01-18 | 张鹏宴 | Preparation method of ginger tea juice active lactobacillary milk beverage |
| CN103494127A (en) * | 2013-08-30 | 2014-01-08 | 铜陵市天屏山调味品厂 | Making method for black soya bean ginger decoction |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106306939A (en) * | 2016-08-18 | 2017-01-11 | 安徽天乾健食品科技有限公司 | Coffee and blueberry composite fruit juice with effects of refreshing user and relieving fatigue and preparation method thereof |
| CN107296245A (en) * | 2017-07-28 | 2017-10-27 | 合肥徽徽逗食品有限公司 | A kind of processing method of low sugar blueberry jam |
| JP2022048269A (en) * | 2018-10-19 | 2022-03-25 | 株式会社東洋新薬 | Oral composition |
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