CN107625018A - A kind of preparation method of fermented ginger leaf beverage - Google Patents
A kind of preparation method of fermented ginger leaf beverage Download PDFInfo
- Publication number
- CN107625018A CN107625018A CN201710904876.2A CN201710904876A CN107625018A CN 107625018 A CN107625018 A CN 107625018A CN 201710904876 A CN201710904876 A CN 201710904876A CN 107625018 A CN107625018 A CN 107625018A
- Authority
- CN
- China
- Prior art keywords
- ginger
- ginger leaf
- weight
- preparation
- leaf
- 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
Links
Abstract
The invention mainly relates to technical field of beverage processing, discloses a kind of preparation method of fermented ginger leaf beverage, including：Raw material, freezing, enzymolysis, one time fermentation, secondary fermentation, seasoning；Method is simple, obtained beverage sweet and sour taste, and nutrition is balanced, safe and healthy without any additive, makes full use of ginger leaf, economizes on resources, turn waste into wealth, increases the ginger leaf deep processed product of in the market, income is improved 15.8%；The ginger leaf after fallen flowers is selected, into higher, raw material taste is thin, while can avoid the influence to Ginger Yield for the nutrition contained, low ginger and ground ginger leaf is got bumper harvests, hence it is evident that improve the plantation income of ginger；Ginger leaf adds vitamin c solution and freezed after crushing, accelerate to destroy the institutional framework of ginger leaf, promote nutritional ingredient to leach, avoid nutrition leak, keep the vivid color and luster and delicate fragrance mouthfeel of ginger leaf, increase consumer's appetite.
Description
Technical field
The invention mainly relates to technical field of beverage processing, more particularly to a kind of preparation method of fermented ginger leaf beverage.
Background technology
Ginger is a kind of frequently seen plants, at present the underground rhizome part for referring to ginger using part of ginger, and ginger
The stem and Ye Ze of aerial part are directly abandoned as plantation discarded object, and only very small amount is utilized as fertilizer, and ginger
Containing abundant protein, fat and sugar class in leaf, the great wasting of resources is caused, and also rarely give birth in the market
The deep processed product of ginger leaves.
The content of the invention
The defects of in order to make up prior art, it is an object of the invention to provide a kind of preparation side of fermented ginger leaf beverage
Method.
A kind of preparation method of fermented ginger leaf beverage, comprises the following steps：
（1）Raw material：The fresh ginger leaf after fallen flowers is selected, into higher, raw material taste is thin for the nutrition contained, while can avoid pair
The influence of Ginger Yield, low ginger and ground ginger leaf is set to get bumper harvests, hence it is evident that the plantation income of ginger is improved, clear water is cleaned,
It is placed in the saline solution that mass concentration is 3 ~ 4% and soaks 40 ~ 50 minutes, takes out, clear water is rinsed well, is crushed to 140 ~ 200 mesh,
Obtain crushed material；
（2）Freezing：The vitamin c solution of 2 ~ 3 times of amounts of crushed material weight is added into crushed material, is well mixed, in -37 ~ -35 DEG C
Freezing 10 ~ 12 hours, take out, naturally to thaw, accelerate to destroy the institutional framework of ginger leaf, promote nutritional ingredient to leach, avoid seeking
Support and be lost in, keep the vivid color and luster and delicate fragrance mouthfeel of ginger leaf, increase consumer's appetite, material must be freezed；
（3）Enzymolysis：Complex enzyme is added in expecting to freezing, is well mixed, is digested 100 ~ 120 minutes in 40 ~ 42 DEG C of stirrings, destroys life
The institutional framework of ginger leaves, crushing juice rate is improved, increase the nutrient content in beverage, improved raw material availability, material must be digested；
（4）One time fermentation：Lactosucrose is added in expecting to enzymolysis, stirring accesses lactic acid bacteria, in 40 ~ 42 DEG C to being completely dissolved
Fermentation 8 ~ 10 hours, the trace element of ginger leaf is supplemented, promotes to digest and assimilate, strengthened the healthcare function of ginger leaf, obtain and once send out
Ferment material；
（5）Secondary fermentation：Selenoprotein and brown rice water are added into one time fermentation material, stirs, continues fermentation 40 in 32 ~ 34 DEG C
~ 50 hours, abundant small molecule nutritional ingredient is produced, enriches beverage mouthfeel, the raw material taste of ginger leaf is removed, fragrant in taste, obtains
Secondary fermentation material；
（6）Seasoning：After secondary fermentation material is filtered, lemon grass extract is added, increases the fragrance and nutritional ingredient of beverage, enhancing
Gastrointestinal function, promote to digest and assimilate nutrient, be well mixed, obtain fermented ginger leaf beverage.
The step（2）Vitamin c solution, weight concentration be 0.03 ~ 0.05%.
The step（3）Complex enzyme, mass concentration be 0.02 ~ 0.04%, be made up of the raw material of following parts by weight：Fiber
Plain enzyme 32 ~ 34, hemicellulase 18 ~ 20, lignoenzyme 11 ~ 13, lipase 6 ~ 8, pectase 3 ~ 5.
The step（4）Lactosucrose, addition makes a living the 15 ~ 17% of ginger leaves weight.
The step（5）Selenoprotein, addition makes a living the 0.22 ~ 0.24% of ginger leaves weight.
The step（5）Brown rice water, addition makes a living 200 ~ 250 times of ginger leaves weight, is to clean brown rice, is crushed to
80 ~ 100 mesh, the water of 500 ~ 600 times of amounts of brown rice weight is added, heating is boiled, and is crossed and is filtered out precipitation, obtains brown rice water.
The step（6）Lemon grass extract, lemon grass (Cymbopogon citratus) is cleaned, crushed, adds 40 ~ 50 times of amount bodies of lemon grass (Cymbopogon citratus) weight
Fraction is 65 ~ 67% alcoholic solution, is well mixed, and in 31 ~ 33kHz ultrasounds 30 ~ 35 minutes, filtering, filter is added into filter residue
The water of 60 ~ 70 times of amounts of slag weight, it is original 1/10 that heating, which is decocted to volume, filtering, merges all filtrates, is dried to water content
For 8 ~ 10%, lemon grass extract is obtained.
Fermented ginger leaf beverage prepared by the preparation method of the fermented ginger leaf beverage.
It is an advantage of the invention that：The preparation method of fermented ginger leaf beverage provided by the invention, method is simple, obtained drink
Expect sweet and sour taste, nutrition is balanced, safe and healthy without any additive, makes full use of ginger leaf, economizes on resources, turns waste into wealth,
Increase the ginger leaf deep processed product of in the market, income is improved 15.8%；Select the ginger leaf after fallen flowers, the battalion contained
Form higher, raw material taste is thin, while can avoid the influence to Ginger Yield, makes low ginger and ground ginger leaf double rich
Receive, hence it is evident that improve the plantation income of ginger；Ginger leaf adds vitamin c solution and freezed after crushing, accelerate to destroy ginger
The institutional framework of leaf, promote nutritional ingredient to leach, avoid nutrition leak, keep the vivid color and luster and delicate fragrance mouthfeel of ginger leaf, increase
Add consumer's appetite；Complex enzyme is added after freezing to be digested, destroys the institutional framework of ginger leaf, improves crushing juice rate, increase drink
Nutrient content in material, improve raw material availability；Lactosucrose is added after enzymolysis, carries out hot fermentation of lactic acid bacteria, is promoted
Enter growing microorganism；Selenoprotein and brown rice water are added after one time fermentation, the trace element of ginger leaf is supplemented, promotes to digest and assimilate, is increased
The healthcare function of Johnson ＆ Johnson's ginger leaves, the secondary cold fermentation of lactic acid bacteria is carried out, produces abundant small molecule nutritional ingredient, enrich beverage port
Sense, remove the raw material taste of ginger leaf, fragrant in taste；Lemon grass extract is added after secondary fermentation, increases fragrance and the battalion of beverage
Form point, strengthen gastrointestinal function, promote to digest and assimilate nutrient.
Embodiment
Illustrate the present invention with specific embodiment below.
Embodiment 1
A kind of preparation method of fermented ginger leaf beverage, comprises the following steps：
（1）Raw material：The fresh ginger leaf after fallen flowers is selected, into higher, raw material taste is thin for the nutrition contained, while can avoid pair
The influence of Ginger Yield, low ginger and ground ginger leaf is set to get bumper harvests, hence it is evident that the plantation income of ginger is improved, clear water is cleaned,
It is placed in the saline solution that mass concentration is 3% and soaks 40 minutes, take out, clear water is rinsed well, is crushed to 140 mesh, obtains crushed material；
（2）Freezing：The vitamin c solution of 2 times of amounts of crushed material weight is added into crushed material, weight concentration 0.03%, mixing is
It is even, freeze 10 hours, take out, naturally to thaw in -37 DEG C, accelerate to destroy the institutional framework of ginger leaf, promote nutritional ingredient to leach,
Nutrition leak is avoided, keeps the vivid color and luster and delicate fragrance mouthfeel of ginger leaf, increases consumer's appetite, material must be freezed；
（3）Enzymolysis：Complex enzyme is added in expecting to freezing, is well mixed, is digested 100 minutes in 40 DEG C of stirrings, destroys ginger leaf
Institutional framework, crushing juice rate is improved, increase the nutrient content in beverage, improved raw material availability, material must be digested；Described is compound
Enzyme, mass concentration 0.02%, it is made up of the raw material of following parts by weight：Cellulase 32, hemicellulase 18, lignoenzyme 11,
Lipase 6, pectase 3；
（4）One time fermentation：Lactosucrose is added in expecting to enzymolysis, and addition makes a living the 15% of ginger leaves weight, stirs to completely molten
Solution, lactic acid bacteria is accessed, fermented 8 hours in 40 DEG C, supplemented the trace element of ginger leaf, promote to digest and assimilate, enhancing ginger leaf
Healthcare function, obtain one time fermentation material；
（5）Secondary fermentation：Add selenoprotein and brown rice water into one time fermentation material, selenoprotein addition is made a living ginger leaves weight
0.22%, stir, continue fermentation 40 hours in 32 DEG C, produce abundant small molecule nutritional ingredient, enrich beverage mouthfeel, go
Except the raw material taste of ginger leaf, fragrant in taste, secondary fermentation material is obtained；Described brown rice water, addition make a living the 200 of ginger leaves weight
Times, it is to clean brown rice, is crushed to 80 mesh, add the water of 500 times of amounts of brown rice weight, heating is boiled, and is crossed and is filtered out precipitation, obtains brown rice
Water；
（6）Seasoning：After secondary fermentation material is filtered, lemon grass extract is added, increases the fragrance and nutritional ingredient of beverage, enhancing
Gastrointestinal function, promote to digest and assimilate nutrient, be well mixed, obtain fermented ginger leaf beverage；Described lemon grass (Cymbopogon citratus) extraction
Thing, lemon grass (Cymbopogon citratus) is cleaned, crushed, add the alcoholic solution that 40 times of amount volume fractions of lemon grass (Cymbopogon citratus) weight are 65%, be well mixed, in
31kHz ultrasounds 30 minutes, filtering, the water of 60 times of amounts of filter residue weight is added into filter residue, it is original 1/ that heating, which is decocted to volume,
10, filtering, merge all filtrates, it is 8 ~ 10% to be dried to water content, obtains lemon grass extract.
Fermented ginger leaf beverage prepared by the preparation method of the fermented ginger leaf beverage.
Embodiment 2
A kind of preparation method of fermented ginger leaf beverage, comprises the following steps：
（1）Raw material：The fresh ginger leaf after fallen flowers is selected, into higher, raw material taste is thin for the nutrition contained, while can avoid pair
The influence of Ginger Yield, low ginger and ground ginger leaf is set to get bumper harvests, hence it is evident that the plantation income of ginger is improved, clear water is cleaned,
It is placed in the saline solution that mass concentration is 3% and soaks 45 minutes, take out, clear water is rinsed well, is crushed to 160 mesh, obtains crushed material；
（2）Freezing：The vitamin c solution of 2.5 times of amounts of crushed material weight, weight concentration 0.04%, mixing are added into crushed material
Uniformly, freeze 11 hours, take out, naturally to thaw in -36 DEG C, accelerate to destroy the institutional framework of ginger leaf, promote nutritional ingredient leaching
Go out, avoid nutrition leak, keep the vivid color and luster and delicate fragrance mouthfeel of ginger leaf, increase consumer's appetite, material must be freezed；
（3）Enzymolysis：Complex enzyme is added in expecting to freezing, is well mixed, is digested 110 minutes in 41 DEG C of stirrings, destroys ginger leaf
Institutional framework, crushing juice rate is improved, increase the nutrient content in beverage, improved raw material availability, material must be digested；Described is compound
Enzyme, mass concentration 0.03%, it is made up of the raw material of following parts by weight：Cellulase 33, hemicellulase 19, lignoenzyme 12,
Lipase 7, pectase 4；
（4）One time fermentation：Lactosucrose is added in expecting to enzymolysis, and addition makes a living the 16% of ginger leaves weight, stirs to completely molten
Solution, lactic acid bacteria is accessed, fermented 9 hours in 41 DEG C, supplemented the trace element of ginger leaf, promote to digest and assimilate, enhancing ginger leaf
Healthcare function, obtain one time fermentation material；
（5）Secondary fermentation：Add selenoprotein and brown rice water into one time fermentation material, selenoprotein addition is made a living ginger leaves weight
0.23%, stir, continue fermentation 45 hours in 33 DEG C, produce abundant small molecule nutritional ingredient, enrich beverage mouthfeel, go
Except the raw material taste of ginger leaf, fragrant in taste, secondary fermentation material is obtained；Described brown rice water, addition make a living the 230 of ginger leaves weight
Times, it is to clean brown rice, is crushed to 80 mesh, add the water of 550 times of amounts of brown rice weight, heating is boiled, and is crossed and is filtered out precipitation, obtains brown rice
Water；
（6）Seasoning：After secondary fermentation material is filtered, lemon grass extract is added, increases the fragrance and nutritional ingredient of beverage, enhancing
Gastrointestinal function, promote to digest and assimilate nutrient, be well mixed, obtain fermented ginger leaf beverage；Described lemon grass (Cymbopogon citratus) extraction
Thing, lemon grass (Cymbopogon citratus) is cleaned, crushed, add the alcoholic solution that 40 ~ 50 times of amount volume fractions of lemon grass (Cymbopogon citratus) weight are 66%, be well mixed,
It is ultrasonic 33 minutes in 32kHz, filter, the water of 65 times of amounts of filter residue weight are added into filter residue, heating decoction to volume is original
1/10, filtering, merge all filtrates, it is 8 ~ 10% to be dried to water content, obtains lemon grass extract.
Fermented ginger leaf beverage prepared by the preparation method of the fermented ginger leaf beverage.
Embodiment 3
A kind of preparation method of fermented ginger leaf beverage, comprises the following steps：
（1）Raw material：The fresh ginger leaf after fallen flowers is selected, into higher, raw material taste is thin for the nutrition contained, while can avoid pair
The influence of Ginger Yield, low ginger and ground ginger leaf is set to get bumper harvests, hence it is evident that the plantation income of ginger is improved, clear water is cleaned,
It is placed in the saline solution that mass concentration is 4% and soaks 50 minutes, take out, clear water is rinsed well, is crushed to 200 mesh, obtains crushed material；
（2）Freezing：The vitamin c solution of 3 times of amounts of crushed material weight is added into crushed material, weight concentration 0.05%, mixing is
It is even, freeze 12 hours, take out, naturally to thaw in -35 DEG C, accelerate to destroy the institutional framework of ginger leaf, promote nutritional ingredient to leach,
Nutrition leak is avoided, keeps the vivid color and luster and delicate fragrance mouthfeel of ginger leaf, increases consumer's appetite, material must be freezed；
（3）Enzymolysis：Complex enzyme is added in expecting to freezing, is well mixed, is digested 120 minutes in 42 DEG C of stirrings, destroys ginger leaf
Institutional framework, crushing juice rate is improved, increase the nutrient content in beverage, improved raw material availability, material must be digested；Described is compound
Enzyme, mass concentration 0.04%, it is made up of the raw material of following parts by weight：Cellulase 34, hemicellulase 20, lignoenzyme 13,
Lipase 8, pectase 5；
（4）One time fermentation：Lactosucrose is added in expecting to enzymolysis, and addition makes a living the 17% of ginger leaves weight, stirs to completely molten
Solution, lactic acid bacteria is accessed, fermented 10 hours in 42 DEG C, supplemented the trace element of ginger leaf, promote to digest and assimilate, enhancing ginger leaf
Healthcare function, obtain one time fermentation material；
（5）Secondary fermentation：Add selenoprotein and brown rice water into one time fermentation material, selenoprotein addition is made a living ginger leaves weight
0.24%, stir, continue fermentation 50 hours in 34 DEG C, produce abundant small molecule nutritional ingredient, enrich beverage mouthfeel, go
Except the raw material taste of ginger leaf, fragrant in taste, secondary fermentation material is obtained；Described brown rice water, addition make a living the 250 of ginger leaves weight
Times, it is to clean brown rice, is crushed to 100 mesh, add the water of 600 times of amounts of brown rice weight, heating is boiled, and is crossed and is filtered out precipitation, obtains rough
Meter Shui；
（6）Seasoning：After secondary fermentation material is filtered, lemon grass extract is added, increases the fragrance and nutritional ingredient of beverage, enhancing
Gastrointestinal function, promote to digest and assimilate nutrient, be well mixed, obtain fermented ginger leaf beverage；Described lemon grass (Cymbopogon citratus) extraction
Thing, lemon grass (Cymbopogon citratus) is cleaned, crushed, add the alcoholic solution that 50 times of amount volume fractions of lemon grass (Cymbopogon citratus) weight are 67%, be well mixed, in
33kHz ultrasounds 35 minutes, filtering, the water of 70 times of amounts of filter residue weight is added into filter residue, it is original 1/ that heating, which is decocted to volume,
10, filtering, merge all filtrates, it is 8 ~ 10% to be dried to water content, obtains lemon grass extract.
Fermented ginger leaf beverage prepared by the preparation method of the fermented ginger leaf beverage.
Comparative example 1
Step（1）In ginger leaf for ginger harvesting after ginger leaf, remaining method, with embodiment 1.
Comparative example 2
Removal step（2）In vitamin c solution, remaining method, with embodiment 1.
Comparative example 3
Removal step（2）In freezing, remaining method, with embodiment 1.
Comparative example 4
Removal step（3）, remaining method, with embodiment 1.
Comparative example 5
Removal step（4）In lactic acid bacteria, remaining method, with embodiment 1.
Comparative example 6
Removal step（5）In selenoprotein, remaining method, with embodiment 1.
Comparative example 7
Removal step（5）In brown rice water, remaining method, with embodiment 1.
Comparative example 8
Removal step（5）In secondary fermentation, remaining method, with embodiment 1.
Comparative example 9
Removal step（5）In lemon grass extract, remaining method, with embodiment 1.
The nutrition of embodiment and comparative example fermented ginger leaf beverage and flavor：
The ginger that selection Anhui provincial boundaries head makes, the preparation method that the fermented ginger leaf beverage of embodiment and comparative example is respectively adopted are entered
Row prepares fermented ginger leaf beverage, and randomly chooses 50 health volunteers, and the age is 18 ~ 60 years old, to each group fermented ginger leaf
Beverage carries out subjective appreciation, needs to be gargled with mineral water before every kind of product sensory evaluation, embodiment and comparative example fermented ginger leaf
The nutrition of beverage and flavor are shown in Table 1.
Table 1：The nutrition of embodiment and comparative example fermented ginger leaf beverage and flavor
| Project | Flavor | Protein/(%) | Selenium/（μg/100g） |
| Embodiment 1 | Aromatic flavour, sour and sweet palatability | 6.84 | 7.13 |
| Embodiment 2 | Aromatic flavour, sour and sweet palatability | 6.93 | 7.17 |
| Embodiment 3 | Aromatic flavour, sour and sweet palatability | 6.87 | 7.12 |
| Comparative example 1 | Fragrance is light | 4.75 | 6.97 |
| Comparative example 2 | Fragrance is light, too sweet tea | 5.96 | 7.02 |
| Comparative example 3 | Aromatic flavour, sour and sweet palatability | 6.53 | 7.04 |
| Comparative example 4 | Fragrance is light | 4.34 | 6.73 |
| Comparative example 5 | Fragrance is light, too sweet tea | 4.68 | 6.67 |
| Comparative example 6 | Fragrance is light | 5.85 | 1.16 |
| Comparative example 7 | Fragrance is light, too sour | 5.17 | 6.74 |
| Comparative example 8 | Fragrance is light | 5.24 | 5.85 |
| Comparative example 9 | Fragrance is light | 6.05 | 6.97 |
Show from the result of table 1, the fermented ginger leaf beverage of embodiment, aromatic flavour, sour and sweet palatability, protein and Se content are bright
It is aobvious high compared with comparative example, illustrate that fermented ginger leaf beverage provided by the invention has good nutrition and flavor.
Toxin-expelling and face nourishing effect of embodiment and comparative example fermented ginger leaf beverage：
Using preventative high lead animal model, healthy adult small white mouse 130 is selected, is randomly divided into 13 groups, respectively embodiment
Group, comparative example group and blank control group, every group 10, male and female half and half, all small white mouses are freely drunk containing 0.1% acetate trihydrate lead
Deionized water solution (the Pb of [Pb (CH3COO) 23H2O]2+Concentration is 546.2mg/L), change liquid weekly 2 times, embodiment group and
The fermented ginger leaf beverage 2g/kg of the daily gavage group of comparative example（With Mice restatement）, the weight such as blank control group gavage
Deionized water, continuous 30 days, last gavage was after 24 hours, and eyeball is taken a blood sample 1.5 grams, and the neck that breaks puts to death mouse, takes 0.3 gram of liver, one
Side femur, with 3:1 (v/v) concentrated nitric acid:Perchloric acid hot digestion, with graphite furnace atomic absorption spectrometry determine blood lead,
Liver lead, femur lead content, the whole lyophilized blood lead produced using State center for standard matter of measure, zinc, copper standard substance are carried out
Quality control, every 12 sample measuring spaces reference material once, determine Lead in Whole Blood amount, liver lead and bone lead amount, embodiment and contrast
Toxin-expelling and face nourishing effect of example fermented ginger leaf beverage is shown in Table 2.
Table 2：Toxin-expelling and face nourishing effect of embodiment and comparative example fermented ginger leaf beverage
| Project | Lead in Whole Blood/(μ g/g) | Liver lead (weight in wet base)/(μ g/g) | Bone lead/(μ g/g) |
| Embodiment 1 | 0.428 | 1.122 | 180.73 |
| Embodiment 2 | 0.417 | 1.117 | 179.65 |
| Embodiment 3 | 0.422 | 1.203 | 181.06 |
| Comparative example 1 | 0.443 | 1.241 | 185.84 |
| Comparative example 2 | 0.458 | 1.286 | 187.05 |
| Comparative example 3 | 0.434 | 1.245 | 181.24 |
| Comparative example 4 | 0.443 | 1.252 | 182.66 |
| Comparative example 5 | 0.492 | 1.431 | 198.53 |
| Comparative example 6 | 0.488 | 1.427 | 192.65 |
| Comparative example 7 | 0.465 | 1.329 | 188.72 |
| Comparative example 8 | 0.462 | 1.317 | 187.58 |
| Comparative example 9 | 0.437 | 1.276 | 182.13 |
| Blank control group | 0.535 | 1.505 | 216.76 |
From the results shown in Table 2, the content of the small white mouse Lead in Whole Blood amount of embodiment group, liver lead and bone lead is all obvious more right
Ratio group and control group are few, illustrate that cherry instant beverage provided by the invention can significantly reduce Lead in Whole Blood amount, liver lead and bone
The content of lead, there is obvious detoxication.
Claims (8)
1. a kind of preparation method of fermented ginger leaf beverage, it is characterised in that comprise the following steps：
（1）Raw material：The fresh ginger leaf after fallen flowers is selected, clear water is cleaned, and is placed in the saline solution that mass concentration is 3 ~ 4% and is soaked
40 ~ 50 minutes, take out, clear water is rinsed well, is crushed to 140 ~ 200 mesh, obtains crushed material；
（2）Freezing：The vitamin c solution of 2 ~ 3 times of amounts of crushed material weight is added into crushed material, is well mixed, in -37 ~ -35 DEG C
Freezing 10 ~ 12 hours, take out, naturally to thaw, material must be freezed；
（3）Enzymolysis：Complex enzyme is added in expecting to freezing, is well mixed, digests 100 ~ 120 minutes, must digest in 40 ~ 42 DEG C of stirrings
Material；
（4）One time fermentation：Lactosucrose is added in expecting to enzymolysis, stirring accesses lactic acid bacteria, in 40 ~ 42 DEG C to being completely dissolved
Fermentation 8 ~ 10 hours, obtains one time fermentation material；
（5）Secondary fermentation：Selenoprotein and brown rice water are added into one time fermentation material, stirs, continues fermentation 40 in 32 ~ 34 DEG C
~ 50 hours, obtain secondary fermentation material；
（6）Seasoning：After secondary fermentation material is filtered, lemon grass extract is added, is well mixed, obtains fermented ginger leaf beverage.
2. the preparation method of fermented ginger leaf beverage according to claim 1, it is characterised in that the step（2）Dimension life
Plain C solution, weight concentration are 0.03 ~ 0.05%.
3. the preparation method of fermented ginger leaf beverage according to claim 1, it is characterised in that the step（3）It is compound
Enzyme, mass concentration are 0.02 ~ 0.04%, are made up of the raw material of following parts by weight：Cellulase 32 ~ 34, hemicellulase 18 ~ 20,
Lignoenzyme 11 ~ 13, lipase 6 ~ 8, pectase 3 ~ 5.
4. the preparation method of fermented ginger leaf beverage according to claim 1, it is characterised in that the step（4）It is oligomeric
Lactulose, addition make a living the 15 ~ 17% of ginger leaves weight.
5. the preparation method of fermented ginger leaf beverage according to claim 1, it is characterised in that the step（5）Selenium egg
In vain, addition makes a living the 0.22 ~ 0.24% of ginger leaves weight.
6. the preparation method of fermented ginger leaf beverage according to claim 1, it is characterised in that the step（5）Brown rice
Water, addition are made a living 200 ~ 250 times of ginger leaves weight, are to clean brown rice, are crushed to 80 ~ 100 mesh, add brown rice weight 500 ~
The water of 600 times of amounts, heating are boiled, and are crossed and are filtered out precipitation, obtain brown rice water.
7. the preparation method of fermented ginger leaf beverage according to claim 1, it is characterised in that the step（6）Lemon
Careless extract, lemon grass (Cymbopogon citratus) is cleaned, and crushes, and adds the alcoholic solution that 40 ~ 50 times of amount volume fractions of lemon grass (Cymbopogon citratus) weight are 65 ~ 67%,
It is well mixed, in 31 ~ 33kHz ultrasounds 30 ~ 35 minutes, filtering, the water of 60 ~ 70 times of amounts of filter residue weight, heating are added into filter residue
It is original 1/10 to decoct to volume, filtering, merges all filtrates, it is 8 ~ 10% to be dried to water content, obtains lemon grass extract.
8. fermented ginger leaf beverage prepared by a kind of preparation method of any one of claim 1 ~ 7 fermented ginger leaf beverage.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710904876.2A CN107625018A (en) | 2017-09-29 | 2017-09-29 | A kind of preparation method of fermented ginger leaf beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710904876.2A CN107625018A (en) | 2017-09-29 | 2017-09-29 | A kind of preparation method of fermented ginger leaf beverage |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107625018A true CN107625018A (en) | 2018-01-26 |
Family
ID=61103050
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710904876.2A Pending CN107625018A (en) | 2017-09-29 | 2017-09-29 | A kind of preparation method of fermented ginger leaf beverage |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107625018A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112544774A (en) * | 2020-12-10 | 2021-03-26 | 济南大学 | Ginger solid milk shake and preparation method thereof |
| CN112998108A (en) * | 2021-04-30 | 2021-06-22 | 合肥工业大学 | Preparation method of ginger seedling fermented tea beverage |
| CN114045193A (en) * | 2021-11-17 | 2022-02-15 | 内蒙古科技大学 | Preparation method of malus micromalus makino high-calcium beverage co-produced biochar |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102669658A (en) * | 2012-04-23 | 2012-09-19 | 浙江科技学院 | Preparation method of plant enzyme food |
| CN106472794A (en) * | 2016-10-12 | 2017-03-08 | 肥西久盛食品有限公司 | A kind of preparation method of the ginger powder for ginger candy |
| KR20170083176A (en) * | 2016-01-07 | 2017-07-18 | 빛나래곶감이영농조합법인 | Composition for functional drink comprising chundongsam |
| CN107041529A (en) * | 2017-05-26 | 2017-08-15 | 江门市昊能生物科技有限公司 | A kind of Xinhui citrus reticulata fruit lactic acid ferment juice and preparation method thereof |
-
2017
- 2017-09-29 CN CN201710904876.2A patent/CN107625018A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102669658A (en) * | 2012-04-23 | 2012-09-19 | 浙江科技学院 | Preparation method of plant enzyme food |
| KR20170083176A (en) * | 2016-01-07 | 2017-07-18 | 빛나래곶감이영농조합법인 | Composition for functional drink comprising chundongsam |
| CN106472794A (en) * | 2016-10-12 | 2017-03-08 | 肥西久盛食品有限公司 | A kind of preparation method of the ginger powder for ginger candy |
| CN107041529A (en) * | 2017-05-26 | 2017-08-15 | 江门市昊能生物科技有限公司 | A kind of Xinhui citrus reticulata fruit lactic acid ferment juice and preparation method thereof |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112544774A (en) * | 2020-12-10 | 2021-03-26 | 济南大学 | Ginger solid milk shake and preparation method thereof |
| CN112998108A (en) * | 2021-04-30 | 2021-06-22 | 合肥工业大学 | Preparation method of ginger seedling fermented tea beverage |
| CN114045193A (en) * | 2021-11-17 | 2022-02-15 | 内蒙古科技大学 | Preparation method of malus micromalus makino high-calcium beverage co-produced biochar |
| CN114045193B (en) * | 2021-11-17 | 2024-01-26 | 内蒙古科技大学 | Preparation method of combined production biochar of high-calcium sea-red fruit beverage |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103992918B (en) | Blueberry and Calyx seu Fructus Physalis-containing composite beverage wine and processing method thereof | |
| CN103992916B (en) | A kind of heart of a lotus seed benevolence blueberry mixed health dark green tea wine and working method thereof | |
| CN102352299A (en) | Jewel orchid fruit vinegar and jewel orchid fruit vinegar beverage | |
| CN104357296B (en) | A kind of tea wine and production method thereof | |
| CN103392827B (en) | Moringa leaf preserved bean curd | |
| CN105146520A (en) | Fructus phyllanti enzyme and preparing method thereof | |
| CN102018254A (en) | Method for producing beverage by taking bamboo juice and mulberry juice as raw materials | |
| CN107625018A (en) | A kind of preparation method of fermented ginger leaf beverage | |
| CN104997096A (en) | Chinese fevervine sour soup beverage and preparation method thereof | |
| CN103497883B (en) | Ginseng healthy acetic acid drink and production method thereof | |
| CN103141900A (en) | Sericin Chinese medicinal health-care beverage and preparation method thereof | |
| CN101230313A (en) | Walnut polypeptide wine and method for making same | |
| CN106360239A (en) | Fig powder drink with effect of dispelling effects of alcohol | |
| CN105861263A (en) | Lemon and lotus stamen tea vinegar beverage and preparation method thereof | |
| CN108863490A (en) | A kind of selenium-enriched foliage fertilizer and preparation method thereof improving tea leaf quality | |
| CN102885352A (en) | Thick slurry of mushrooms and red dates | |
| CN108220077A (en) | A kind of selenium-rich green tea health liquor | |
| CN105725017A (en) | Appetite-promoting tea vinegar drink and preparation method thereof | |
| CN105918722A (en) | Pomegranate-jujube-juice tea vinegar beverage and preparation method thereof | |
| CN102894429A (en) | Dense morchella red date milk | |
| CN109349465A (en) | A kind of high activity concentration blueness olive juice and preparation method thereof for dispelling bitter taste | |
| CN105154308B (en) | The preparation technology of flue fruit vinegar | |
| CN105918549A (en) | Ginger salt tea vinegar beverage and preparation method thereof | |
| CN103351976A (en) | Yam liquor brewing method | |
| CN103361233A (en) | Bamboo shoot juice and method for mixing bamboo shoot juice liquor |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20180126 |
|
| RJ01 | Rejection of invention patent application after publication |