CN108835477A - A kind of preparation method of ginger garlic composite beverage - Google Patents
A kind of preparation method of ginger garlic composite beverage Download PDFInfo
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- CN108835477A CN108835477A CN201810907193.7A CN201810907193A CN108835477A CN 108835477 A CN108835477 A CN 108835477A CN 201810907193 A CN201810907193 A CN 201810907193A CN 108835477 A CN108835477 A CN 108835477A
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- 240000002234 Allium sativum Species 0.000 title claims abstract description 59
- 235000004611 garlic Nutrition 0.000 title claims abstract description 59
- 235000006886 Zingiber officinale Nutrition 0.000 title claims abstract description 49
- 235000008397 ginger Nutrition 0.000 title claims abstract description 49
- 235000013361 beverage Nutrition 0.000 title claims abstract description 17
- 239000002131 composite material Substances 0.000 title claims abstract description 16
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- 244000273928 Zingiber officinale Species 0.000 title 1
- 241000234314 Zingiber Species 0.000 claims abstract description 48
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 25
- 241000207199 Citrus Species 0.000 claims abstract description 19
- 235000020971 citrus fruits Nutrition 0.000 claims abstract description 19
- 244000037364 Cinnamomum aromaticum Species 0.000 claims abstract description 17
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims abstract description 17
- 244000144730 Amygdalus persica Species 0.000 claims abstract description 15
- 235000006040 Prunus persica var persica Nutrition 0.000 claims abstract description 15
- 238000000034 method Methods 0.000 claims abstract description 15
- 235000012907 honey Nutrition 0.000 claims abstract description 13
- 238000004332 deodorization Methods 0.000 claims abstract description 12
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims abstract description 11
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 11
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims abstract description 11
- 235000010447 xylitol Nutrition 0.000 claims abstract description 11
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims abstract description 11
- 239000000811 xylitol Substances 0.000 claims abstract description 11
- 229960002675 xylitol Drugs 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 5
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 claims description 21
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 13
- 241000238631 Hexapoda Species 0.000 claims description 8
- 206010053615 Thermal burn Diseases 0.000 claims description 8
- 241000607479 Yersinia pestis Species 0.000 claims description 8
- 238000011049 filling Methods 0.000 claims description 8
- 239000000843 powder Substances 0.000 claims description 8
- 235000015197 apple juice Nutrition 0.000 claims description 4
- 235000015179 biltong Nutrition 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 4
- 239000000284 extract Substances 0.000 claims description 4
- 238000000605 extraction Methods 0.000 claims description 4
- 239000003337 fertilizer Substances 0.000 claims description 4
- 238000001914 filtration Methods 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 4
- 230000001954 sterilising effect Effects 0.000 claims description 4
- 238000004659 sterilization and disinfection Methods 0.000 claims description 4
- 239000002253 acid Substances 0.000 abstract description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 238000004519 manufacturing process Methods 0.000 abstract description 4
- 210000001124 body fluid Anatomy 0.000 abstract description 3
- 239000010839 body fluid Substances 0.000 abstract description 3
- 238000010791 quenching Methods 0.000 abstract description 3
- 235000019640 taste Nutrition 0.000 abstract description 3
- 230000035922 thirst Effects 0.000 abstract description 3
- 239000004480 active ingredient Substances 0.000 abstract description 2
- 235000003599 food sweetener Nutrition 0.000 abstract description 2
- 210000004185 liver Anatomy 0.000 abstract description 2
- 230000001835 salubrious effect Effects 0.000 abstract description 2
- 235000019605 sweet taste sensations Nutrition 0.000 abstract description 2
- 239000003765 sweetening agent Substances 0.000 abstract description 2
- 241000220317 Rosa Species 0.000 abstract 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 3
- JZLXEKNVCWMYHI-UHFFFAOYSA-N gingerol Natural products CCCCC(O)CC(=O)CCC1=CC=C(O)C(OC)=C1 JZLXEKNVCWMYHI-UHFFFAOYSA-N 0.000 description 3
- 235000002780 gingerol Nutrition 0.000 description 3
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 description 2
- 235000001014 amino acid Nutrition 0.000 description 2
- 229940024606 amino acid Drugs 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 230000000844 anti-bacterial effect Effects 0.000 description 2
- 230000002496 gastric effect Effects 0.000 description 2
- 150000002561 ketenes Chemical class 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 210000004400 mucous membrane Anatomy 0.000 description 2
- 239000000341 volatile oil Substances 0.000 description 2
- OJYLAHXKWMRDGS-UHFFFAOYSA-N zingerone Chemical compound COC1=CC(CCC(C)=O)=CC=C1O OJYLAHXKWMRDGS-UHFFFAOYSA-N 0.000 description 2
- MTCFGRXMJLQNBG-REOHCLBHSA-N (2S)-2-Amino-3-hydroxypropansäure Chemical compound OC[C@H](N)C(O)=O MTCFGRXMJLQNBG-REOHCLBHSA-N 0.000 description 1
- 125000003903 2-propenyl group Chemical group [H]C([*])([H])C([H])=C([H])[H] 0.000 description 1
- 208000004998 Abdominal Pain Diseases 0.000 description 1
- 206010000060 Abdominal distension Diseases 0.000 description 1
- JDLKFOPOAOFWQN-VIFPVBQESA-N Allicin Natural products C=CCS[S@](=O)CC=C JDLKFOPOAOFWQN-VIFPVBQESA-N 0.000 description 1
- XUHLIQGRKRUKPH-GCXOYZPQSA-N Alliin Natural products N[C@H](C[S@@](=O)CC=C)C(O)=O XUHLIQGRKRUKPH-GCXOYZPQSA-N 0.000 description 1
- DCXYFEDJOCDNAF-UHFFFAOYSA-N Asparagine Natural products OC(=O)C(N)CC(N)=O DCXYFEDJOCDNAF-UHFFFAOYSA-N 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- WTEVQBCEXWBHNA-UHFFFAOYSA-N Citral Natural products CC(C)=CCCC(C)=CC=O WTEVQBCEXWBHNA-UHFFFAOYSA-N 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 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 description 1
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 1
- 239000004471 Glycine Substances 0.000 description 1
- DCXYFEDJOCDNAF-REOHCLBHSA-N L-asparagine Chemical compound OC(=O)[C@@H](N)CC(N)=O DCXYFEDJOCDNAF-REOHCLBHSA-N 0.000 description 1
- CKLJMWTZIZZHCS-REOHCLBHSA-N L-aspartic acid Chemical compound OC(=O)[C@@H](N)CC(O)=O CKLJMWTZIZZHCS-REOHCLBHSA-N 0.000 description 1
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 206010033546 Pallor Diseases 0.000 description 1
- XUHLIQGRKRUKPH-UHFFFAOYSA-N S-allyl-L-cysteine sulfoxide Natural products OC(=O)C(N)CS(=O)CC=C XUHLIQGRKRUKPH-UHFFFAOYSA-N 0.000 description 1
- MTCFGRXMJLQNBG-UHFFFAOYSA-N Serine Natural products OCC(N)C(O)=O MTCFGRXMJLQNBG-UHFFFAOYSA-N 0.000 description 1
- 206010047700 Vomiting Diseases 0.000 description 1
- JDLKFOPOAOFWQN-UHFFFAOYSA-N allicin Chemical compound C=CCSS(=O)CC=C JDLKFOPOAOFWQN-UHFFFAOYSA-N 0.000 description 1
- 235000010081 allicin Nutrition 0.000 description 1
- XUHLIQGRKRUKPH-DYEAUMGKSA-N alliin Chemical compound OC(=O)[C@@H](N)C[S@@](=O)CC=C XUHLIQGRKRUKPH-DYEAUMGKSA-N 0.000 description 1
- 235000015295 alliin Nutrition 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 230000003457 anti-vomiting effect Effects 0.000 description 1
- 229960001230 asparagine Drugs 0.000 description 1
- 235000009582 asparagine 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
- 230000017531 blood circulation Effects 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 229940043350 citral Drugs 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 230000001079 digestive effect Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 230000005284 excitation Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000006870 function Effects 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
- WTEVQBCEXWBHNA-JXMROGBWSA-N geranial Chemical compound CC(C)=CCC\C(C)=C\C=O WTEVQBCEXWBHNA-JXMROGBWSA-N 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 235000013922 glutamic acid Nutrition 0.000 description 1
- 239000004220 glutamic acid Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000000622 irritating effect Effects 0.000 description 1
- 125000002496 methyl group Chemical group [H]C([H])([H])* 0.000 description 1
- 210000000214 mouth Anatomy 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 230000002093 peripheral effect Effects 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 125000001436 propyl group Chemical group [H]C([*])([H])C([H])([H])C([H])([H])[H] 0.000 description 1
- 235000019633 pungent taste Nutrition 0.000 description 1
- KKOXKGNSUHTUBV-UHFFFAOYSA-N racemic zingiberene Natural products CC(C)=CCCC(C)C1CC=C(C)C=C1 KKOXKGNSUHTUBV-UHFFFAOYSA-N 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 230000029058 respiratory gaseous exchange Effects 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 230000004936 stimulating effect Effects 0.000 description 1
- 230000004206 stomach function Effects 0.000 description 1
- -1 sulfide compound Chemical class 0.000 description 1
- 230000001457 vasomotor Effects 0.000 description 1
- 230000008673 vomiting Effects 0.000 description 1
- KKOXKGNSUHTUBV-LSDHHAIUSA-N zingiberene Chemical compound CC(C)=CCC[C@H](C)[C@H]1CC=C(C)C=C1 KKOXKGNSUHTUBV-LSDHHAIUSA-N 0.000 description 1
- 229930001895 zingiberene Natural products 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
-
- 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
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
-
- 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
- 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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Botany (AREA)
- Non-Alcoholic Beverages (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a kind of preparation methods of ginger garlic composite beverage, it is as made from the raw material of following parts by weight：20 parts of garlic, 15 parts of ginger, 3 parts of cassia seed, 5 parts of Citrus shatangju, 5 parts of apple, preserved plum be 7 parts dry, 10 parts of yellow peach preserved fruit, 4 parts of xylitol, 7 parts of honey and appropriate amount of water.The present invention selects Citrus shatangju, apple, yellow peach preserved fruit, xylitol etc. to be used as corrigent, sweetener, drink is deployed into garlic, ginger, using supercritical CO2Method carries out deodorization processing to garlic, remains the natural flavour mountaineous and mouthfeel of garlic, it is therefore prevented that the loss of garlic active ingredient, and reduce the acid of ginger.Drink of the present invention is rose, and solution is uniform, and the soft uniqueness of taste, sweet taste is salubrious, has and clears liver and improve vision, the health-care efficacy to promote the production of body fluid to quench thirst.
Description
Technical field
The present invention relates to beverage production fields, more particularly to a kind of preparation method of ginger garlic composite beverage.
Background technique
Garlic is warm-natured, and acrid flavour, garlic not only has nutritive value, it may have certain medical value, a large number of studies show that
Garlic has the function of antibacterial anti-inflammatory, anti-curing oncoma and cancer, toxin-expelling intestine-cleaning, reduces blood glucose, prevention cardiovascular disease.Garlic contains
Volatile oil about 0.2%, oil in main component be allicin, have bactericidal effect, be alliin contained in garlic by garlic
The effect of enzyme, which hydrolyzes, to be generated, in addition the sulfide compound etc. also containing a variety of allyls, propyl and methyl composition.Ginger is distinctive
" gingerol " can stimulating gastrointestinal mucous membrane, make gastrointestinal redness, digestion power enhancing, can effectively treat eat cold and cool food it is excessive and
Caused abdominal distension, abdominal pain, diarrhea, vomiting etc..
Contain volatile oil, predominantly zingiberol, zingiberene, citral etc. in ginger；Gingerol containing pungency component again can decompose life
At zingiberone, ginger ketenes etc..In addition, also a variety of required containing asparagine, glutamic acid, asparatate, serine, glycine etc.
Amino acid and nonessential amino acid.Gingerol therein can promote digestive juice secretion to the irritating effect of oral cavity stomach function regulating mucous membrane, increase
Feed is intended to.The mixture of zingiberone and ginger ketenes has peripheral anti-vomiting effect, has excitation, energy to breathing and vasomotor center
It promotes blood circulation, is Chinese medicine simply with multiple efficacies.
Due to the unique stink of garlic, the distinctive acid of ginger, the drink processing in relation to ginger garlic is in starting
Stage is the deodorization that garlic is carried out with microwave method and high temperature blanching method mostly in the prior art, by these methods to big
After garlic deodorization, it will cause the loss of the nutritional ingredient in garlic, change the natural flavour mountaineous and mouthfeel of garlic, therefore, how effectively
Garlic is deodorized, reduce ginger acid be exploitation ginger garlic health drink problem to be solved.
Summary of the invention
The present invention provides a kind of preparation methods of ginger garlic composite beverage, in place of overcoming the deficiencies in the prior art,
The ginger garlic composite beverage of preparation not only with quench one's thirst of promoting the production of body fluid but also can have health care effectiveness.
The purpose of the present invention is what is be achieved through the following technical solutions：
A kind of preparation method of ginger garlic composite beverage, is as made from the raw material of following parts by weight：15-25 parts of garlic, life
10-20 parts of ginger, 2-4 parts of cassia seed, 4-6 parts of Citrus shatangju, 4-6 parts of apple, preserved plum do 6-8 parts, 8-12 parts of yellow peach preserved fruit, xylitol
3-5 parts, 6-8 parts of honey and appropriate amount of water.
Further, a kind of preparation method of ginger garlic composite beverage, includes the following steps：
(1) select valve fertilizer, without it is mould, without insect pest, the fresh garlic that does not germinate and ginger peeling, clean, utilize supercritical methanol technology CO2Method
Deodorization processing is carried out to garlic；Choose the Citrus shatangju and apple without insect pest, without mildew；
（2）Citrus shatangju and apple peel are beaten filtering after adding clear water, and taking juice is spare；
（3）Ginger, which is peelled off crust and is placed in 80 degrees Celsius of hot water, scalds 3-4min；
（4）Garlic after deodorization with scald after ginger addition clear water after be beaten, taking juice is spare；
（5）Cassia seed seed dries, and grinds are left and taken spare；
（6）Preserved plum is dry be chopped into yellow peach preserved fruit fritter pulp leave and take it is spare；
（7）By garlic ginger juice, Citrus shatangju apple juice and the cassia seed powder, blocky preserved plum biltong, blocky yellow peach honey
Pulp, xylitol, honey, water mixing are given a farewell dinner,
（8）Sterilization, filling envelope bottle, cooling：It is sterilized at 121 DEG C, 15-25min, filling at 80-90 DEG C, envelope bottle is made into
Product.
Wherein, the supercritical methanol technology CO2Method extraction conditions is：Pressure 30-35MPa, extracts 10- by 35-45 DEG C of temperature
20min。
Wherein, the temperature of the water is 70-90 DEG C to guarantee sufficiently to dissolve cassia seed powder.
Beneficial achievement of the invention：The present invention select Citrus shatangju, apple, yellow peach preserved fruit, xylitol etc. as corrigent,
Sweetener is deployed into drink with garlic, ginger, using supercritical CO2Method carries out deodorization processing to garlic, remains the day of garlic
Right flavor and taste, it is therefore prevented that the loss of garlic active ingredient, and reduce the acid of ginger.Drink of the present invention is rhodo
Color, solution is uniform, and the soft uniqueness of taste, sweet taste is salubrious, has and clears liver and improve vision, the health-care efficacy to promote the production of body fluid to quench thirst.
Specific embodiment
Technical solution of the present invention is described further With reference to embodiment
Embodiment 1
A kind of preparation method of ginger garlic composite beverage, is as made from the raw material of following parts by weight：20 parts of garlic, ginger 15
It is suitable that part, 3 parts of cassia seed, 5 parts of Citrus shatangju, 5 parts of apple, preserved plum do 7 parts, 10 parts of yellow peach preserved fruit, 4 parts of xylitol, 7 parts of honey and water
Amount.
Further, a kind of preparation method of ginger garlic composite beverage, includes the following steps：
(1) select valve fertilizer, without it is mould, without insect pest, the fresh garlic that does not germinate and ginger peeling, clean, utilize supercritical methanol technology CO2Method
Deodorization processing is carried out to garlic；Choose the Citrus shatangju and apple without insect pest, without mildew；
（2）Citrus shatangju and apple peel are beaten filtering after adding clear water, and taking juice is spare；
（3）Ginger, which is peelled off crust and is placed in 80 DEG C of hot water, scalds 3-4min；
（4）Garlic after deodorization with scald after ginger addition clear water after be beaten, taking juice is spare；
（5）Cassia seed seed dries, and grinds are left and taken spare；
（6）Preserved plum is dry be chopped into yellow peach preserved fruit fritter pulp leave and take it is spare；
（7）By garlic ginger juice, Citrus shatangju apple juice and the cassia seed powder, blocky preserved plum biltong, blocky yellow peach honey
Pulp, xylitol, honey, water mixing are given a farewell dinner,
（8）Sterilization, filling envelope bottle, cooling：It is sterilized at 121 DEG C, 20min, it is filling at 80 DEG C, seal bottle finished product.
Further, supercritical methanol technology CO2Method extraction conditions is：Pressure 30-35MPa, extracts 10- by 35-45 DEG C of temperature
20min。
Further, the temperature of water is 70-90 DEG C to guarantee sufficiently to dissolve cassia seed powder.
Embodiment 2
A kind of preparation method of ginger garlic composite beverage, is as made from the raw material of following parts by weight：25 parts of garlic, ginger 20
It is suitable that part, 4 parts of cassia seed, 6 parts of Citrus shatangju, 6 parts of apple, preserved plum do 8 parts, 12 parts of yellow peach preserved fruit, 5 parts of xylitol, 8 parts of honey and water
Amount.
Further, a kind of preparation method of ginger garlic composite beverage, includes the following steps：
(1) select valve fertilizer, without it is mould, without insect pest, the fresh garlic that does not germinate and ginger peeling, clean, utilize supercritical methanol technology CO2Method
Deodorization processing is carried out to garlic；Choose the Citrus shatangju and apple without insect pest, without mildew；
（2）Citrus shatangju and apple peel are beaten filtering after adding clear water, and taking juice is spare；
（3）Ginger, which is peelled off crust and is placed in 80 degrees Celsius of hot water, scalds 3-4min；
（4）Garlic after deodorization with scald after ginger addition clear water after be beaten, taking juice is spare；
（5）Cassia seed seed dries, and grinds are left and taken spare；
（6）Preserved plum is dry be chopped into yellow peach preserved fruit fritter pulp leave and take it is spare；
（7）By garlic ginger juice, Citrus shatangju apple juice and the cassia seed powder, blocky preserved plum biltong, blocky yellow peach honey
Pulp, xylitol, honey, water mixing are given a farewell dinner,
（8）Sterilization, filling envelope bottle, cooling：It is sterilized at 121 DEG C, 25min, it is filling at 90 DEG C, seal bottle finished product.
Further, supercritical methanol technology CO2Method extraction conditions is：Pressure 30-35MPa, extracts 20min by 35-45 DEG C of temperature.
Further, the temperature of water is 80 DEG C to guarantee sufficiently to dissolve cassia seed powder.
It should be noted that embodiment of above is only that preferred embodiments of the present invention will be described, not to this
The range of invention is defined, and without departing from the spirit of the invention, this field engineers and technicians are to skill of the invention
The various changes and improvements that art scheme is made, should fall within the scope of protection determined by the claims of the present invention.
Claims (4)
1. a kind of preparation method of ginger garlic composite beverage, it is characterised in that, it is as made from the raw material of following parts by weight：Greatly
15-25 parts of garlic, 10-20 parts of ginger, 2-4 parts of cassia seed, 4-6 parts of Citrus shatangju, apple 4-6, preserved plum be dry, 8-12 parts, yellow peach preserved fruit
8-12 parts, 3-5 parts of xylitol, 6-8 parts of honey and appropriate amount of water.
2. a kind of preparation method of ginger garlic composite beverage according to claim 1, which is characterized in that including following step
Suddenly：
(1) select valve fertilizer, without it is mould, without insect pest, the fresh garlic that does not germinate and ginger peeling, clean, utilize supercritical methanol technology CO2Method
Deodorization processing is carried out to garlic；Choose the Citrus shatangju and apple without insect pest, without mildew；
（2）Citrus shatangju and apple peel are beaten filtering after adding clear water, and taking juice is spare；
（3）Ginger, which is peelled off crust and is placed in 80 degrees Celsius of hot water, scalds 3-4min；
（4）Garlic after deodorization with scald after ginger addition clear water after be beaten, taking juice is spare；
（5）Cassia seed seed dries, and grinds are left and taken spare；
（6）Preserved plum is dry be chopped into yellow peach preserved fruit fritter pulp leave and take it is spare；
（7）By garlic ginger juice, Citrus shatangju apple juice and the cassia seed powder, blocky preserved plum biltong, blocky yellow peach honey
Give a farewell dinner pulp, xylitol, honey, water mixing；
（8）Sterilization, filling envelope bottle, cooling：It is sterilized at 121 DEG C, 15-25min, filling at 80-90 DEG C, envelope bottle is made into
Product.
3. according to a kind of preparation method of ginger garlic composite beverage as claimed in claim 2, which is characterized in that described is overcritical
Method CO2Method extraction conditions is：Pressure 30-35MPa, extracts 10-20min by 35-45 DEG C of temperature.
4. according to a kind of preparation method of ginger garlic composite beverage as claimed in claim 2, which is characterized in that the temperature of the water
For 70-90 DEG C to guarantee sufficiently to dissolve cassia seed powder.
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