CN107149061A - 玫瑰红糖姜茶饮品 - Google Patents
玫瑰红糖姜茶饮品 Download PDFInfo
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- CN107149061A CN107149061A CN201710401495.2A CN201710401495A CN107149061A CN 107149061 A CN107149061 A CN 107149061A CN 201710401495 A CN201710401495 A CN 201710401495A CN 107149061 A CN107149061 A CN 107149061A
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- 235000006886 Zingiber officinale Nutrition 0.000 title claims abstract description 23
- 235000008397 ginger Nutrition 0.000 title claims abstract description 23
- 241000234314 Zingiber Species 0.000 title description 11
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 21
- 241000220317 Rosa Species 0.000 claims abstract description 18
- 244000037364 Cinnamomum aromaticum Species 0.000 claims abstract description 12
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims abstract description 12
- 240000005373 Panax quinquefolius Species 0.000 claims abstract description 12
- 235000003140 Panax quinquefolius Nutrition 0.000 claims abstract description 12
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 12
- 235000012828 Citrullus lanatus var citroides Nutrition 0.000 claims abstract description 11
- 244000302512 Momordica charantia Species 0.000 claims abstract description 11
- 235000009811 Momordica charantia Nutrition 0.000 claims abstract description 11
- 235000009812 Momordica cochinchinensis Nutrition 0.000 claims abstract description 11
- 235000018365 Momordica dioica Nutrition 0.000 claims abstract description 11
- 235000005979 Citrus limon Nutrition 0.000 claims abstract description 9
- 244000131522 Citrus pyriformis Species 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 244000241235 Citrullus lanatus Species 0.000 claims abstract 5
- 230000000694 effects Effects 0.000 abstract description 7
- 230000000050 nutritive effect Effects 0.000 abstract description 6
- 244000269722 Thea sinensis Species 0.000 abstract description 5
- 210000002784 stomach Anatomy 0.000 abstract description 5
- 239000003814 drug Substances 0.000 abstract description 4
- 208000004880 Polyuria Diseases 0.000 abstract description 2
- 201000010099 disease Diseases 0.000 abstract description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 abstract description 2
- 230000035619 diuresis Effects 0.000 abstract description 2
- 239000000463 material Substances 0.000 abstract description 2
- 235000015097 nutrients Nutrition 0.000 abstract description 2
- 230000001502 supplementing effect Effects 0.000 abstract description 2
- 239000007788 liquid Substances 0.000 description 7
- 241000219109 Citrullus Species 0.000 description 6
- 238000007654 immersion Methods 0.000 description 6
- 238000000605 extraction Methods 0.000 description 5
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 239000006188 syrup Substances 0.000 description 2
- 235000020357 syrup Nutrition 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 206010013935 Dysmenorrhoea Diseases 0.000 description 1
- 206010037660 Pyrexia Diseases 0.000 description 1
- 235000020415 coconut juice Nutrition 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000003801 milling Methods 0.000 description 1
- 239000002366 mineral element Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000036651 mood Effects 0.000 description 1
- 230000001379 nervous effect Effects 0.000 description 1
- 235000019520 non-alcoholic beverage Nutrition 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
- 230000009466 transformation Effects 0.000 description 1
- 239000011800 void material Substances 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
本发明公开了玫瑰红糖姜茶饮品，其各组原料及其重量份配比为：生姜6‑8、紅糖3‑5、玫瑰2‑3、苦瓜0.2‑0.7、西瓜汁0.5‑0.8、西洋参0.2‑0.6、当归0.6‑0.8、桂皮0.4‑0.9、柠檬汁1‑2，余为水，本发明在传统红糖姜茶里面加入玫瑰、玫瑰、苦瓜、西洋参、当归、桂皮等，桂皮、当归、西洋参、玫瑰等营养价值高、西瓜汁更具有利尿的功效，在补充营养成分的同时可及时排出有害的物质，避免虚补的现象，饮液药性温和，更易被人体吸收，并采用西瓜汁、柠檬汁进行调配口感，改善姜茶原有的味道，更适宜饮用，饮液更天然，具有暖胃、营养价值高、祛病保健等功效。
Description
技术领域
本发明涉及非酒精饮料领域，更具体的公开了玫瑰红糖姜茶饮品。
背景技术
红糖姜茶是传统的偏方，起到驱寒暖胃，治感冒，暖胃、退烧、缓解痛经的功效，玫瑰是食药兼用的花卉，具有良好的营养价值与保健功能，玫瑰花富含多种敞亮元素以及微量元素，可缓解疲劳、提神醒脑，具有抗忧郁，平情绪，舒缓压力和神经紧张的功效，玫瑰花还具有丰富的矿质元素，具有解郁闷、解毒等功效，西洋参、当归、桂皮的药用价值高。
发明内容
有鉴于此，本发明的目的是提供玫瑰红糖姜茶饮品，它具有暖胃、营养价值高、祛病保健等功效。
为解决上述技术问题，本发明的技术方案是：玫瑰红糖姜茶饮品，其各组原料及其重量份配比为：生姜6-8、紅糖3-5、玫瑰2-3、苦瓜0.2-0.7、西瓜汁0.5-0.8、西洋参0.2-0.6、当归0.6-0.8、桂皮0.4-0.9、柠檬汁1-2，余为水。
优选地，所述各组分原料及其重量份配比为:生姜5、红糖5、玫瑰2、苦瓜0.6、西瓜汁0.6、西洋参0.4、当归0.6、桂皮0.4、柠檬汁1，余为水。
较现有技术，本发明有益技术效果主要体现在：本发明在传统红糖姜茶里面加入玫瑰、玫瑰、苦瓜、西洋参、当归、桂皮等，桂皮、当归、西洋参、玫瑰等营养价值高、西瓜汁更具有利尿的功效，在补充营养成分的同时可及时排出有害的物质，避免虚补的现象，饮液药性温和，更易被人体吸收，并采用西瓜汁、柠檬汁进行调配口感，改善姜茶原有的味道，更适宜饮用，饮液更天然，具有暖胃、营养价值高、祛病保健等功效。
具体实施方式
以下通过具体实施方式对本发明的作进一步详述，以使本发明技术方案更 易于理解和掌握。
实施例1
各组分原料及其重量份配比为:生姜5、红糖5、玫瑰2、苦瓜0.6、西瓜汁0.6、西洋参0.4、当归0.6、桂皮0.4、柠檬汁1，余为水。
所述的玫瑰紅糖姜茶饮品的制作工艺，包括以下步骤：
(一)药液的浸提
首先将当归、桂皮、西洋参碾磨，并将碾磨后的颗粒置于高压罐中，加热到40℃，在不破坏营养成分的同时，加速进行浸液的提取，过滤，浸液提取完成，再进行玫瑰浸液的提取，同上。
(二)生姜、苦瓜液的浸提
将生姜、苦瓜按照比例切丝，添加水，文火、高压煎煮，温度不超过50℃，进行汁液的浸提，然后多层滤布过滤，制备浸液，浸液再加红糖，加适量水，小火，45℃，制备糖浆；
(三)饮液的制备
将当归等药品及玫瑰的浸液、糖浆按照比例混合，再添加椰汁、西瓜汁、柠檬汁进行调味，之后杀菌，灌装。
本发明将药液与生姜、苦瓜的营养成分提取分开，防止味道在提取中变化，最后采用果汁调味的方式，味道纯正，成分天然。
当然，以上仅是本发明的具体应用范例，对本发明的保护范围不构成任何限制。凡采用等同变换或者等效替换而形成的技术方案，均落在本发明权利保护范围之内。
Claims (2)
1.玫瑰红糖姜茶饮品，其特征在于，其各组原料及其重量份配比为：生姜6-8、红糖3-5、玫瑰2-3、苦瓜0.2-0.7、西瓜汁0.5-0.8、西洋参0.2-0.6、当归0.6-0.8、桂皮0.4-0.9、柠檬汁1-2，余为水。
2.根据权利要求1所述的玫瑰红糖姜茶饮品，其特征在于，所述各组分原料及其重量份配比为:生姜5、红糖5、玫瑰2、苦瓜0.6、西瓜汁0.6、西洋参0.4、当归0.6、桂皮0.4、柠檬汁1，余为水。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710401495.2A CN107149061A (zh) | 2017-05-31 | 2017-05-31 | 玫瑰红糖姜茶饮品 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710401495.2A CN107149061A (zh) | 2017-05-31 | 2017-05-31 | 玫瑰红糖姜茶饮品 |
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| CN107149061A true CN107149061A (zh) | 2017-09-12 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710401495.2A Pending CN107149061A (zh) | 2017-05-31 | 2017-05-31 | 玫瑰红糖姜茶饮品 |
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| Country | Link |
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| CN (1) | CN107149061A (zh) |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106689955A (zh) * | 2015-11-16 | 2017-05-24 | 乌鲁木齐益广康源生物科技有限公司 | 一种促进产后恢复健康缓解痛经的固体饮料 |
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2017
- 2017-05-31 CN CN201710401495.2A patent/CN107149061A/zh active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106689955A (zh) * | 2015-11-16 | 2017-05-24 | 乌鲁木齐益广康源生物科技有限公司 | 一种促进产后恢复健康缓解痛经的固体饮料 |
Non-Patent Citations (2)
| Title |
|---|
| 刘畅等: ""苦情玫瑰"复合饮料加工工艺的研究", 《饮料工业》 * |
| 食在潍坊: "玫瑰红糖姜茶", 《HTTPS://MP.WEIXIN.QQ.COM/S/VSTJCV62PYCW8ZSCPUE7RW》 * |
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