CN105410301A - Ginger candy and preparation method thereof - Google Patents
Ginger candy and preparation method thereof Download PDFInfo
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- CN105410301A CN105410301A CN201510707549.9A CN201510707549A CN105410301A CN 105410301 A CN105410301 A CN 105410301A CN 201510707549 A CN201510707549 A CN 201510707549A CN 105410301 A CN105410301 A CN 105410301A
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- 235000006886 Zingiber officinale Nutrition 0.000 title claims abstract description 75
- 235000008397 ginger Nutrition 0.000 title claims abstract description 75
- 244000273928 Zingiber officinale Species 0.000 title claims abstract description 12
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 235000009508 confectionery Nutrition 0.000 title abstract 4
- 240000002853 Nelumbo nucifera Species 0.000 claims abstract description 16
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims abstract description 16
- 239000000843 powder Substances 0.000 claims abstract description 16
- 235000015097 nutrients Nutrition 0.000 claims abstract description 13
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims abstract description 9
- 235000017491 Bambusa tulda Nutrition 0.000 claims abstract description 9
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims abstract description 9
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims abstract description 9
- 239000011425 bamboo Substances 0.000 claims abstract description 9
- 235000012907 honey Nutrition 0.000 claims abstract description 8
- 241000756137 Hemerocallis Species 0.000 claims abstract description 7
- 240000007049 Juglans regia Species 0.000 claims abstract description 7
- 235000009496 Juglans regia Nutrition 0.000 claims abstract description 7
- 229920002472 Starch Polymers 0.000 claims abstract description 7
- 235000019698 starch Nutrition 0.000 claims abstract description 7
- 239000008107 starch Substances 0.000 claims abstract description 7
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 7
- 239000008158 vegetable oil Substances 0.000 claims abstract description 7
- 235000020234 walnut Nutrition 0.000 claims abstract description 7
- 244000000231 Sesamum indicum Species 0.000 claims abstract description 4
- 235000003434 Sesamum indicum Nutrition 0.000 claims abstract description 4
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 244000082204 Phyllostachys viridis Species 0.000 claims abstract 4
- 241000234314 Zingiber Species 0.000 claims description 63
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 23
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 19
- 239000003814 drug Substances 0.000 claims description 9
- 108010059892 Cellulase Proteins 0.000 claims description 7
- 238000010009 beating Methods 0.000 claims description 7
- 229940106157 cellulase Drugs 0.000 claims description 7
- 244000294611 Punica granatum Species 0.000 claims description 6
- 235000014360 Punica granatum Nutrition 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 6
- 239000002002 slurry Substances 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 5
- 244000003416 Asparagus officinalis Species 0.000 claims description 4
- 235000005340 Asparagus officinalis Nutrition 0.000 claims description 4
- 108090000790 Enzymes Proteins 0.000 claims description 4
- 102000004190 Enzymes Human genes 0.000 claims description 4
- 238000001035 drying Methods 0.000 claims description 4
- 229940088598 enzyme Drugs 0.000 claims description 4
- 238000006424 Flood reaction Methods 0.000 claims description 3
- 235000007215 black sesame Nutrition 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 238000000151 deposition Methods 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 239000012535 impurity Substances 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 238000000967 suction filtration Methods 0.000 claims description 3
- 238000005516 engineering process Methods 0.000 abstract description 3
- AFSDNFLWKVMVRB-UHFFFAOYSA-N Ellagic acid Chemical compound OC1=C(O)C(OC2=O)=C3C4=C2C=C(O)C(O)=C4OC(=O)C3=C1 AFSDNFLWKVMVRB-UHFFFAOYSA-N 0.000 abstract 1
- 235000013312 flour Nutrition 0.000 abstract 1
- 235000013525 pomegranate juice Nutrition 0.000 abstract 1
- 230000001988 toxicity Effects 0.000 abstract 1
- 231100000419 toxicity Toxicity 0.000 abstract 1
- 235000002780 gingerol Nutrition 0.000 description 7
- 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 7
- JZLXEKNVCWMYHI-UHFFFAOYSA-N gingerol Natural products CCCCC(O)CC(=O)CCC1=CC=C(O)C(OC)=C1 JZLXEKNVCWMYHI-UHFFFAOYSA-N 0.000 description 7
- 241001330002 Bambuseae Species 0.000 description 5
- 235000016709 nutrition Nutrition 0.000 description 5
- 235000013305 food Nutrition 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 240000008415 Lactuca sativa Species 0.000 description 2
- 238000000605 extraction Methods 0.000 description 2
- 238000002372 labelling Methods 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
- 235000019198 oils Nutrition 0.000 description 2
- 235000012045 salad Nutrition 0.000 description 2
- MZLKNWMNBXHXMA-UHFFFAOYSA-N 1-phenylheptylbenzene Chemical compound C=1C=CC=CC=1C(CCCCCC)C1=CC=CC=C1 MZLKNWMNBXHXMA-UHFFFAOYSA-N 0.000 description 1
- 241000251468 Actinopterygii Species 0.000 description 1
- 206010019851 Hepatotoxicity Diseases 0.000 description 1
- 206010047700 Vomiting Diseases 0.000 description 1
- 230000002456 anti-arthritic effect Effects 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 230000000702 anti-platelet effect Effects 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 230000000840 anti-viral effect Effects 0.000 description 1
- 239000003146 anticoagulant agent Substances 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
- 235000013339 cereals Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000007071 enzymatic hydrolysis Effects 0.000 description 1
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 150000002213 flavones Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 230000008595 infiltration Effects 0.000 description 1
- 238000001764 infiltration Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 230000035900 sweating Effects 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- 239000000341 volatile oil Substances 0.000 description 1
- 230000008673 vomiting Effects 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- 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)
- Chemical & Material Sciences (AREA)
- Botany (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses ginger candy and a preparation method thereof. The ginger candy is prepared from the following raw materials in parts by weight: 40-60 parts of fresh ginger, 250-300 parts of brown sugar, 100-120 parts of cake flour, 10-15 parts of sesame seeds, 20-30 parts of honey, 8-12 parts of walnut powder, 8-10 parts of vegetable oil, 1-3 parts of bamboo leaves, 2-4 parts of lotus leaves, 3-6 parts of day lily, 1-3 parts of lotus root starch and 6-10 parts of pomegranate juice. According to the technology disclosed by the invention, the bamboo leaves, the lotus leaves and the like are utilized, so that a nutrient solution is prepared for impregnating the fresh ginger, and the prepared ginger candy has the health-care efficacies of clearing heat, removing toxicity and the like.
Description
Technical field
The present invention relates to food technology field, particularly relate to a kind of ginger sugar and preparation method thereof.
Background technology
Ginger more and more causes the concern of people with its abundant nutrition and stronger health care.China's traditional Chinese medicine thinks that ginger is the cold important drugs delivered of faling apart simply, has the effects such as stomach invigorating, sweating, preventing or arresting vomiting, removing toxic substances.Li Shizhen (1518-1593 A.D.) is recorded in Compendium of Material Medica: ginger " pungent and not meat or fish, uncharms and keeps away evil, rawly eats prepared food, and vinegar, sauce, grain, salt, honey are decocted, and are in harmonious proportion, without unsuitable it; Can vegetables can be with, can fruit can medicine, its profit is rich ".Pharmaceutical research shows: ginger has the effects (El-Sharakyetal.2009) such as antiplatelet, anti-oxidant, antitumor, antiviral, anti-hepatotoxicity, Antiarthritic, anti-inflammatory.Containing multiple compositions useful to human body such as volatile oil, flavones, gingerol, salad oil, Diphenylheptane, Zingibain in ginger.
Ginger sugar obtained in prior art, what mostly possess is the health-care efficacy of ginger, and people are more and more higher for the requirement of the health-care efficacy of food at present, need the health care increasing ginger sugar.
In addition, ginger sugar obtained in prior art, can lose part gingerol composition in ginger, cause the loss of nutrition, consume, causes waste.Also desalinate the ginger taste of ginger sugar, affect the peculiar flavour of food.。
Summary of the invention
The object of the invention is exactly the defect in order to make up prior art, provides a kind of ginger sugar and preparation method thereof.
The present invention is achieved by the following technical solutions:
A ginger sugar, is made up of following raw material: fresh ginger 40-60, brown sugar 250-300, cake powder 100-120, sesame 10-15, honey 20-30, walnut powder 8-12, vegetable oil 8-10, leaf of bamboo 1-3, lotus leaf 2-4, day lily 3-6, lotus root starch 1-3, red juice of my pomegranate 6-10.
The preparation method of described a kind of ginger sugar, carries out according to following steps successively:
One, the leaf of bamboo, lotus leaf and day lily mixing are added 3-4 water doubly, big fire is boiled rear little fire and is stewed 10-20 minute, and cooling is stuck with paste filtration and obtained Chinese medicine juice, joins in Chinese medicine juice, stir evenly lotus root starch and red juice of my pomegranate and obtain nutrient solution;
Two, get fresh ginger section, be placed in vacuum tank, add the nutrient solution of half, the vacuum condition of-0.05-0.1MPa once floods 4-6 hour; Ginger after single-steeping to be positioned under the environment of-20 DEG C after 2-3 hour, to be quickly transferred in vacuum drier and to carry out drying, until the water content of ginger slice is 5-8%; Dried ginger slice is poured in vacuum tank and adds other half nutrient solution and carry out under the vacuum condition of-0.2-0.4MPa after double-steeping 1-2 hour, take out;
Three, by adding the water of 6 times in the ginger slice after double-steeping, 1-3% asparagus juice in water, is added with, making beating; After making beating, add the mixed enzyme that 4800mg/L is mixed by cellulase and pectase in slurries, the mass ratio of its cellulase and pectase is 2:1; After enzyme-added, slurries being positioned over temperature is that in the water bath with thermostatic control of 45 DEG C, 35-45 minute is extracted in heating, and after taking out, suction filtration obtains the ginger juice clarified;
Four, brown sugar is added enduring of suitable quantity of water, carry out filtering-depositing, removing impurity, then put in pot with ginger juice and cake powder, continue to boil, boiling temperature is 80-90 DEG C, bakes while stir, in time becoming dense paste state, adds vegetable oil again, continue to boil, then add black sesame powder, honey and walnut powder, mix thoroughly, obtain ginger magma;
Five, the ginger magma mixed up is scooped appear in court on spread cooling out after, with skewer rod skewer thin, open bar and be cut into bar shaped, obtain ginger sugar.
Advantage of the present invention is: be placed on by ginger in vacuum tank and carry out single-steeping process with nutrient solution, adopts application of vacuum to make the nutritional labeling in nutrient solution to penetrate in ginger fast.Dried ginger carries out double-steeping process, more ensure that the infiltration of the nutritional labeling in ginger, guarantees nutrition.
The pungent local flavor of characteristic of ginger is provided by gingerol, and the main component of gingerol is gingerol and salad oil.Ginger splices after dipping is carried out freeze drying process, owing to not heating in freezing dry process, farthest can remain gingerol, ensure that the ginger taste of ginger.
Add water the ginger slice after double-steeping making beating, and by the mixed enzyme be made up of according to the mass ratio of 2:1 cellulase and pectase as enzymatic hydrolysis condition, in the ginger juice extracted from ginger under this extraction conditions gingerol and Ginger Flavonoid content the highest, ensure that the local flavor of ginger sugar.The asparagus juice wherein added also has possessed the effect of tenderization meat.
In present invention process, utilize the leaf of bamboo, lotus leaf etc. to prepare nutrient solution in order to flood ginger, that the ginger sugar made is possessed is clearing heat and detoxicating waits health-care efficacy.
Detailed description of the invention
A ginger sugar, is made up of following raw material: fresh ginger 40, brown sugar 250, cake powder 100, sesame 10, honey 20, walnut powder 8, vegetable oil 8, the leaf of bamboo 1, lotus leaf 2, day lily 3, lotus root starch 1, red juice of my pomegranate 6.
The preparation method of described a kind of ginger sugar, carries out according to following steps successively:
One, the leaf of bamboo, lotus leaf and day lily mixing are added the water of 3 times, big fire is boiled rear little fire and is stewed 10 minutes, and cooling is stuck with paste filtration and obtained Chinese medicine juice, joins in Chinese medicine juice, stir evenly lotus root starch and red juice of my pomegranate and obtain nutrient solution;
Two, get fresh ginger section, be placed in vacuum tank, add the nutrient solution of half, the vacuum condition of MPa once floods 4 hours; The environment to be positioned over by ginger after single-steeping DEG C, after lower 2 hours, is quickly transferred in vacuum drier and carries out drying, until the water content of ginger slice is 5%; Dried ginger slice is poured in vacuum tank and adds other half nutrient solution and to carry out under the vacuum condition of MPa double-steeping after 1 hour, take out;
Three, by adding the water of 6 times in the ginger slice after double-steeping, 1% asparagus juice in water, is added with, making beating; After making beating, add the mixed enzyme that 4800mg/L is mixed by cellulase and pectase in slurries, the mass ratio of its cellulase and pectase is 2:1; After enzyme-added, slurries being positioned over temperature is heat extraction in the water bath with thermostatic control of 45 DEG C 35 minutes, and after taking out, suction filtration obtains the ginger juice clarified;
Four, brown sugar is added enduring of suitable quantity of water, carry out filtering-depositing, removing impurity, then put in pot with ginger juice and cake powder, continue to boil, boiling temperature is 80 DEG C, bakes while stir, in time becoming dense paste state, adds vegetable oil again, continue to boil, then add black sesame powder, honey and walnut powder, mix thoroughly, obtain ginger magma;
Five, the ginger magma mixed up is scooped appear in court on spread cooling out after, with skewer rod skewer thin, open bar and be cut into bar shaped, obtain ginger sugar.
Claims (2)
1. a ginger sugar, is characterized in that: be made up of following raw material: fresh ginger 40-60, brown sugar 250-300, cake powder 100-120, sesame 10-15, honey 20-30, walnut powder 8-12, vegetable oil 8-10, leaf of bamboo 1-3, lotus leaf 2-4, day lily 3-6, lotus root starch 1-3, red juice of my pomegranate 6-10.
2. the preparation method of a kind of ginger sugar according to claim 1, is characterized in that: carry out according to following steps successively:
One, the leaf of bamboo, lotus leaf and day lily mixing are added 3-4 water doubly, big fire is boiled rear little fire and is stewed 10-20 minute, and cooling is stuck with paste filtration and obtained Chinese medicine juice, joins in Chinese medicine juice, stir evenly lotus root starch and red juice of my pomegranate and obtain nutrient solution;
Two, get fresh ginger section, be placed in vacuum tank, add the nutrient solution of half, the vacuum condition of-0.05-0.1MPa once floods 4-6 hour; Ginger after single-steeping to be positioned under the environment of-20 DEG C after 2-3 hour, to be quickly transferred in vacuum drier and to carry out drying, until the water content of ginger slice is 5-8%; Dried ginger slice is poured in vacuum tank and adds other half nutrient solution and carry out under the vacuum condition of-0.2-0.4MPa after double-steeping 1-2 hour, take out;
Three, by adding the water of 6 times in the ginger slice after double-steeping, 1-3% asparagus juice in water, is added with, making beating; After making beating, add the mixed enzyme that 4800mg/L is mixed by cellulase and pectase in slurries, the mass ratio of its cellulase and pectase is 2:1; After enzyme-added, slurries being positioned over temperature is that in the water bath with thermostatic control of 45 DEG C, 35-45 minute is extracted in heating, and after taking out, suction filtration obtains the ginger juice clarified;
Four, brown sugar is added enduring of suitable quantity of water, carry out filtering-depositing, removing impurity, then put in pot with ginger juice and cake powder, continue to boil, boiling temperature is 80-90 DEG C, bakes while stir, in time becoming dense paste state, adds vegetable oil again, continue to boil, then add black sesame powder, honey and walnut powder, mix thoroughly, obtain ginger magma;
Five, the ginger magma mixed up is scooped appear in court on spread cooling out after, with skewer rod skewer thin, open bar and be cut into bar shaped, obtain ginger sugar.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510707549.9A CN105410301A (en) | 2015-10-28 | 2015-10-28 | Ginger candy and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510707549.9A CN105410301A (en) | 2015-10-28 | 2015-10-28 | Ginger candy and preparation method thereof |
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| Publication Number | Publication Date |
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| CN105410301A true CN105410301A (en) | 2016-03-23 |
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| CN201510707549.9A Pending CN105410301A (en) | 2015-10-28 | 2015-10-28 | Ginger candy and preparation method thereof |
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Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105961796A (en) * | 2016-04-29 | 2016-09-28 | 安徽俊达食品有限公司 | Production process for peanut and ginger candy |
| CN106106973A (en) * | 2016-05-24 | 2016-11-16 | 安徽俊达食品有限公司 | A kind of Semen Sesami Nigrum Rhizoma Zingiberis Recens sugar production technology |
| CN106359821A (en) * | 2016-11-08 | 2017-02-01 | 许春玲 | Ginger candy and preparation method thereof |
| CN106472788A (en) * | 2016-10-12 | 2017-03-08 | 肥西久盛食品有限公司 | A kind of aid digestion ginger sugar |
| CN106509322A (en) * | 2016-11-08 | 2017-03-22 | 许春玲 | Peanut zingiber officinale candy and preparation method thereof |
| CN106509320A (en) * | 2016-11-08 | 2017-03-22 | 许春玲 | Fructus momordicae-ginger candies and preparation method thereof |
| CN106509321A (en) * | 2016-11-08 | 2017-03-22 | 许春玲 | Ginger candy and preparation method thereof |
| CN106538805A (en) * | 2016-11-08 | 2017-03-29 | 许春玲 | A kind of Fructus Crataegi ginger sugar and preparation method thereof |
| CN106615514A (en) * | 2016-10-12 | 2017-05-10 | 肥西久盛食品有限公司 | Cough-relieving phlegm-reducing plantain candied ginger |
| CN107549430A (en) * | 2017-10-26 | 2018-01-09 | 大新县科学技术情报研究所 | A kind of preparation method of selenium-rich ginger sugar |
| CN107568402A (en) * | 2017-10-26 | 2018-01-12 | 大新县科学技术情报研究所 | A kind of ginger sugar for improving immunity |
| CN107594055A (en) * | 2017-10-26 | 2018-01-19 | 大新县科学技术情报研究所 | A kind of ginger sugar eaten suitable for children |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102960792A (en) * | 2012-11-16 | 2013-03-13 | 西北农林科技大学 | Jujube-ginger compound beverage and preparation method thereof |
| CN103156039A (en) * | 2011-12-09 | 2013-06-19 | 李桂英 | Ginger juice health-care sugar |
-
2015
- 2015-10-28 CN CN201510707549.9A patent/CN105410301A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103156039A (en) * | 2011-12-09 | 2013-06-19 | 李桂英 | Ginger juice health-care sugar |
| CN102960792A (en) * | 2012-11-16 | 2013-03-13 | 西北农林科技大学 | Jujube-ginger compound beverage and preparation method thereof |
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105961796A (en) * | 2016-04-29 | 2016-09-28 | 安徽俊达食品有限公司 | Production process for peanut and ginger candy |
| CN106106973A (en) * | 2016-05-24 | 2016-11-16 | 安徽俊达食品有限公司 | A kind of Semen Sesami Nigrum Rhizoma Zingiberis Recens sugar production technology |
| CN106472788A (en) * | 2016-10-12 | 2017-03-08 | 肥西久盛食品有限公司 | A kind of aid digestion ginger sugar |
| CN106615514A (en) * | 2016-10-12 | 2017-05-10 | 肥西久盛食品有限公司 | Cough-relieving phlegm-reducing plantain candied ginger |
| CN106359821A (en) * | 2016-11-08 | 2017-02-01 | 许春玲 | Ginger candy and preparation method thereof |
| CN106509322A (en) * | 2016-11-08 | 2017-03-22 | 许春玲 | Peanut zingiber officinale candy and preparation method thereof |
| CN106509320A (en) * | 2016-11-08 | 2017-03-22 | 许春玲 | Fructus momordicae-ginger candies and preparation method thereof |
| CN106509321A (en) * | 2016-11-08 | 2017-03-22 | 许春玲 | Ginger candy and preparation method thereof |
| CN106538805A (en) * | 2016-11-08 | 2017-03-29 | 许春玲 | A kind of Fructus Crataegi ginger sugar and preparation method thereof |
| CN107549430A (en) * | 2017-10-26 | 2018-01-09 | 大新县科学技术情报研究所 | A kind of preparation method of selenium-rich ginger sugar |
| CN107568402A (en) * | 2017-10-26 | 2018-01-12 | 大新县科学技术情报研究所 | A kind of ginger sugar for improving immunity |
| CN107594055A (en) * | 2017-10-26 | 2018-01-19 | 大新县科学技术情报研究所 | A kind of ginger sugar eaten suitable for children |
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Application publication date: 20160323 |