CN105167038A - Celery and ginger juice nutrition beverage and preparation method thereof - Google Patents
Celery and ginger juice nutrition beverage and preparation method thereof Download PDFInfo
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- 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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- 235000006886 Zingiber officinale Nutrition 0.000 title claims abstract description 62
- 235000008397 ginger Nutrition 0.000 title claims abstract description 62
- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 37
- 240000007087 Apium graveolens Species 0.000 title claims abstract description 23
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 title claims abstract description 23
- 235000010591 Appio Nutrition 0.000 title claims abstract description 23
- 238000002360 preparation method Methods 0.000 title claims description 7
- 235000013361 beverage Nutrition 0.000 title abstract description 10
- 235000016709 nutrition Nutrition 0.000 title abstract description 8
- 230000035764 nutrition Effects 0.000 title abstract description 6
- 244000273928 Zingiber officinale Species 0.000 title 1
- 241000234314 Zingiber Species 0.000 claims abstract description 62
- 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
- 239000000843 powder Substances 0.000 claims abstract description 15
- 238000000855 fermentation Methods 0.000 claims abstract description 11
- 244000000626 Daucus carota Species 0.000 claims abstract description 7
- 235000002767 Daucus carota Nutrition 0.000 claims abstract description 7
- 241000533293 Sesbania emerus Species 0.000 claims abstract description 7
- 235000015278 beef Nutrition 0.000 claims abstract description 7
- 235000020183 skimmed milk Nutrition 0.000 claims abstract description 7
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims abstract description 6
- 239000002994 raw material Substances 0.000 claims abstract description 6
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims abstract description 4
- 229910052799 carbon Inorganic materials 0.000 claims abstract description 4
- 235000008935 nutritious Nutrition 0.000 claims description 13
- 230000004151 fermentation Effects 0.000 claims description 10
- 230000001954 sterilising effect Effects 0.000 claims description 7
- 238000004659 sterilization and disinfection Methods 0.000 claims description 7
- 235000007215 black sesame Nutrition 0.000 claims description 6
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 6
- BEFDCLMNVWHSGT-UHFFFAOYSA-N ethenylcyclopentane Chemical compound C=CC1CCCC1 BEFDCLMNVWHSGT-UHFFFAOYSA-N 0.000 claims description 6
- 239000012634 fragment Substances 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims description 6
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims description 6
- 229940075582 sorbic acid Drugs 0.000 claims description 6
- 235000010199 sorbic acid Nutrition 0.000 claims description 6
- 239000004334 sorbic acid Substances 0.000 claims description 6
- 235000015192 vegetable juice Nutrition 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 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
- 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
- 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
- 229910001220 stainless steel Inorganic materials 0.000 claims description 3
- 239000010935 stainless steel Substances 0.000 claims description 3
- 239000002131 composite material Substances 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 230000004060 metabolic process Effects 0.000 abstract description 2
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 abstract 1
- 244000000231 Sesamum indicum Species 0.000 abstract 1
- 235000003434 Sesamum indicum Nutrition 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
- 230000037208 balanced nutrition Effects 0.000 abstract 1
- 235000019046 balanced nutrition Nutrition 0.000 abstract 1
- 229920003123 carboxymethyl cellulose sodium Polymers 0.000 abstract 1
- 229940063834 carboxymethylcellulose sodium Drugs 0.000 abstract 1
- 235000009508 confectionery Nutrition 0.000 abstract 1
- 230000007071 enzymatic hydrolysis Effects 0.000 abstract 1
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 abstract 1
- 239000003205 fragrance Substances 0.000 abstract 1
- 229940069338 potassium sorbate Drugs 0.000 abstract 1
- 235000010241 potassium sorbate Nutrition 0.000 abstract 1
- 239000004302 potassium sorbate Substances 0.000 abstract 1
- 235000013305 food 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
- 230000000149 penetrating effect Effects 0.000 description 2
- 239000000047 product Substances 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
- 238000010521 absorption reaction Methods 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
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 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
- 239000000496 cardiotonic agent Substances 0.000 description 1
- 239000003610 charcoal 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
- 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
- 239000000203 mixture Substances 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 210000003254 palate Anatomy 0.000 description 1
- 244000045947 parasite Species 0.000 description 1
- 231100000614 poison Toxicity 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
- PVGBHEUCHKGFQP-UHFFFAOYSA-N sodium;n-[5-amino-2-(4-aminophenyl)sulfonylphenyl]sulfonylacetamide Chemical compound [Na+].CC(=O)NS(=O)(=O)C1=CC(N)=CC=C1S(=O)(=O)C1=CC=C(N)C=C1 PVGBHEUCHKGFQP-UHFFFAOYSA-N 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
- 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
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
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
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.
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 |
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| Publication Number | Publication Date |
|---|---|
| CN105167038A true CN105167038A (en) | 2015-12-23 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| 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)
| 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)
| 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 |
-
2015
- 2015-07-20 CN CN201510426017.8A patent/CN105167038A/en active Pending
Patent Citations (3)
| 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)
| 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 |