CN105167038A - Celery and ginger juice nutrition beverage and preparation method thereof - Google Patents

Celery and ginger juice nutrition beverage and preparation method thereof Download PDF

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Publication number
CN105167038A
CN105167038A CN201510426017.8A CN201510426017A CN105167038A CN 105167038 A CN105167038 A CN 105167038A CN 201510426017 A CN201510426017 A CN 201510426017A CN 105167038 A CN105167038 A CN 105167038A
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CN
China
Prior art keywords
ginger
juice
parts
celery
beverage
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
CN201510426017.8A
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Chinese (zh)
Inventor
吴家林
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Anhui Tongling Qisong Ginger Industry Co Ltd
Original Assignee
Anhui Tongling Qisong Ginger Industry Co Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Anhui Tongling Qisong Ginger Industry Co Ltd filed Critical Anhui Tongling Qisong Ginger Industry Co Ltd
Priority to CN201510426017.8A priority Critical patent/CN105167038A/en
Publication of CN105167038A publication Critical patent/CN105167038A/en
Pending legal-status Critical Current

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Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L2/00Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/02Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L2/00Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52Adding ingredients
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The invention discloses a celery and ginger juice nutrition beverage. The beverage comprises, by weight, 180-200 parts of ginger, 15-20 parts of celery, 10-12 parts of carrot, 4-6 parts of enzymatic hydrolysis beef powder, 3-5 parts of sesame powder, 6-8 parts of vinasse, 2-4 parts of coffee bean powder, 7-10 parts of skim milk, 0.4-0.6 parts of potassium sorbate, 0.2-0.3 parts of carboxymethylcellulose sodium, a proper amount of citric acid, a proper amount of alpha-amylase and a proper amount of angel sweet wine koji. The beverage is light yellow, is clear and transparent, and has the unique composite flavors of celery and a ginger juice; active carbon is adopted to adsorb pungent smell in ginger, and a tiny amount of liquor aroma is generated in a semi-fermentation mode, so the beverage has delicate fragrance, is tasty, and has fine and smooth mouthfeel; and various raw materials added in the invention increase the nutrition components of the beverage to make the beverage contain balanced nutrition, so body metabolism improvement and physique enhancement are facilitated. The beverage is convenient to eat, is suitable for people of all ages, and is a drink with extremely high nutrition and health values.

Description

A kind of celery ginger juice nutritious drink and preparation method thereof
Technical field
The invention belongs to food processing field, specifically a kind of celery ginger juice nutritious drink 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 celery ginger juice nutritious drink and preparation method thereof.
For achieving the above object, the technical solution used in the present invention is as follows:
A kind of celery ginger juice nutritious drink, it is characterized in that, be made up of the raw material of following weight portion: ginger 180-200, celery 15-20, carrot 10-12, enzymolysis powdered beef 4-6, black sesame powder 3-5, vinasse 6-8, coffee bean powder 2-4, skim milk 7-10, sorbic acid first 0.4-0.6, sodium carboxymethylcellulose 0.2-0.3, citric acid is appropriate, AMS is appropriate, Angel koji is appropriate.
A preparation method for celery ginger juice nutritious drink, 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) by gained ginger magma be placed in stainless-steel pan, 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) celery, carrot are put into juice extractor respectively after being cut into small pieces after cleaning and squeeze the juice, then cross leaching filtrate, obtain vegetable juice;
(5) fermentation ginger juice is put into high pressure homogenizer with vegetable juice, enzymolysis powdered beef, black sesame powder, vinasse, coffee bean powder, skim milk, sorbic acid first, sodium carboxymethylcellulose after mixing and carry out homogeneous process under the pressure of 20-25Mpa, then filling after adding appropriate pure water mixing, sterilization 8-10min at the temperature of 110-120 DEG C, obtains described celery ginger juice nutritious drink.
Beneficial effect of the present invention:
Product of the present invention is faint yellow, limpid transparent, has composite flavor specific to celery and ginger juice, adopts the penetrating odor in charcoal absorption ginger, 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 plurality of raw materials of adding adds the nutritional labeling of beverage, makes it balanced in nutrition, is conducive to improving human metabolism, builds up health.Instant of the present invention, all-ages, be the high drink of a kind of healthy nutritive value.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is further illustrated.
Embodiment:
A kind of celery ginger juice nutritious drink of the present invention, it is characterized in that, be made up of the raw material of following weight portion (kg): ginger 180, celery 15, carrot 10, enzymolysis powdered beef 4, black sesame powder 3, vinasse 6, coffee bean powder 2, skim milk 7, sorbic acid first 0.4, sodium carboxymethylcellulose 0.2, citric acid is appropriate, AMS is appropriate, Angel koji is appropriate.
A preparation method for celery ginger juice nutritious drink, 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) by gained ginger magma be placed in stainless-steel pan, 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) celery, carrot are put into juice extractor respectively after being cut into small pieces after cleaning and squeeze the juice, then cross leaching filtrate, obtain vegetable juice;
(5) fermentation ginger juice is put into high pressure homogenizer with vegetable juice, enzymolysis powdered beef, black sesame powder, vinasse, coffee bean powder, skim milk, sorbic acid first, sodium carboxymethylcellulose after mixing and carry out homogeneous process under the pressure of 20-25Mpa, then filling after adding appropriate pure water mixing, sterilization 8-10min at the temperature of 110-120 DEG C, obtains described celery ginger juice nutritious drink.

Claims (2)

1. a celery ginger juice nutritious drink, it is characterized in that, be made up of the raw material of following weight portion: ginger 180-200, celery 15-20, carrot 10-12, enzymolysis powdered beef 4-6, black sesame powder 3-5, vinasse 6-8, coffee bean powder 2-4, skim milk 7-10, sorbic acid first 0.4-0.6, sodium carboxymethylcellulose 0.2-0.3, citric acid is appropriate, AMS is appropriate, Angel koji is appropriate.
2. the preparation method of a kind of celery ginger juice nutritious drink 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) by gained ginger magma be placed in stainless-steel pan, 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) celery, carrot are put into juice extractor respectively after being cut into small pieces after cleaning and squeeze the juice, then cross leaching filtrate, obtain vegetable juice;
(5) fermentation ginger juice is put into high pressure homogenizer with vegetable juice, enzymolysis powdered beef, black sesame powder, vinasse, coffee bean powder, skim milk, sorbic acid first, sodium carboxymethylcellulose after mixing and carry out homogeneous process under the pressure of 20-25Mpa, then filling after adding appropriate pure water mixing, sterilization 8-10min at the temperature of 110-120 DEG C, obtains described celery ginger juice nutritious drink.
CN201510426017.8A 2015-07-20 2015-07-20 Celery and ginger juice nutrition beverage and preparation method thereof Pending CN105167038A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201510426017.8A CN105167038A (en) 2015-07-20 2015-07-20 Celery and ginger juice nutrition beverage and preparation method thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201510426017.8A CN105167038A (en) 2015-07-20 2015-07-20 Celery and ginger juice nutrition beverage and preparation method thereof

Publications (1)

Publication Number Publication Date
CN105167038A true CN105167038A (en) 2015-12-23

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Family Applications (1)

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CN201510426017.8A Pending CN105167038A (en) 2015-07-20 2015-07-20 Celery and ginger juice nutrition beverage and preparation method thereof

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108617897A (en) * 2018-04-25 2018-10-09 胡泽荣 A kind of micro-nano olive beverage and its processing method

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
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
CN104664475A (en) * 2013-11-30 2015-06-03 贺明丽 Vegetable juice for clearing intestinal and removing toxin and preparation method thereof

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
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
CN104664475A (en) * 2013-11-30 2015-06-03 贺明丽 Vegetable juice for clearing intestinal and removing toxin and preparation method thereof

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108617897A (en) * 2018-04-25 2018-10-09 胡泽荣 A kind of micro-nano olive beverage and its processing method

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Application publication date: 20151223