CN109527305A - A kind of ginger medlar red date composite beverage and preparation method thereof - Google Patents
A kind of ginger medlar red date composite beverage and preparation method thereof Download PDFInfo
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- 235000008397 ginger Nutrition 0.000 title claims abstract description 60
- 235000013361 beverage Nutrition 0.000 title claims abstract description 28
- 235000017784 Mespilus germanica Nutrition 0.000 title claims abstract description 25
- 244000182216 Mimusops elengi Species 0.000 title claims abstract description 25
- 235000000560 Mimusops elengi Nutrition 0.000 title claims abstract description 25
- 235000007837 Vangueria infausta Nutrition 0.000 title claims abstract description 25
- 239000002131 composite material Substances 0.000 title claims abstract description 25
- 238000002360 preparation method Methods 0.000 title claims abstract description 19
- 244000273928 Zingiber officinale Species 0.000 title abstract 5
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 51
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 38
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 30
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- 238000001914 filtration Methods 0.000 claims description 21
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- 241000894006 Bacteria Species 0.000 description 1
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- 208000004930 Fatty Liver Diseases 0.000 description 1
- 206010019708 Hepatic steatosis Diseases 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
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- 208000027418 Wounds and injury Diseases 0.000 description 1
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- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 150000001412 amines Chemical class 0.000 description 1
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- 208000010706 fatty liver disease Diseases 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 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
- -1 free radical peroxide Chemical class 0.000 description 1
- 235000020510 functional beverage Nutrition 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 210000001156 gastric mucosa Anatomy 0.000 description 1
- 230000005176 gastrointestinal motility Effects 0.000 description 1
- NLDDIKRKFXEWBK-AWEZNQCLSA-N gingerol Chemical compound CCCCC[C@H](O)CC(=O)CCC1=CC=C(O)C(OC)=C1 NLDDIKRKFXEWBK-AWEZNQCLSA-N 0.000 description 1
- JZLXEKNVCWMYHI-UHFFFAOYSA-N gingerol Natural products CCCCC(O)CC(=O)CCC1=CC=C(O)C(OC)=C1 JZLXEKNVCWMYHI-UHFFFAOYSA-N 0.000 description 1
- 235000002780 gingerol Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
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- 239000004615 ingredient Substances 0.000 description 1
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- 230000000622 irritating effect Effects 0.000 description 1
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- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 230000003340 mental effect Effects 0.000 description 1
- 208000010125 myocardial infarction Diseases 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
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- 208000026435 phlegm Diseases 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
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- 108090000623 proteins and genes Proteins 0.000 description 1
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- 238000002407 reforming Methods 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
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- 235000011649 selenium Nutrition 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
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- 239000008107 starch Substances 0.000 description 1
- 231100000240 steatosis hepatitis Toxicity 0.000 description 1
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- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 239000000341 volatile oil Substances 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
- 239000001432 zingiber officinale rosc. oleoresin Substances 0.000 description 1
- OENHQHLEOONYIE-JLTXGRSLSA-N β-Carotene Chemical compound CC=1CCCC(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C OENHQHLEOONYIE-JLTXGRSLSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
- A23L2/04—Extraction of 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
- A23L2/42—Preservation of non-alcoholic beverages
- A23L2/46—Preservation of non-alcoholic beverages by heating
-
- 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
- A23L2/56—Flavouring or bittering agents
-
- 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
- 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)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The present invention relates to a kind of ginger medlar red date composite beverages and preparation method thereof, belong to food processing technology field；It is made of the component of following parts by weight: 3-5 parts of jujube, 1-3 parts of ginger, 1-3 parts of fructus lycii, 5-10 parts of xylitol, 0.1-0.2 parts of citric acid, 90-100 parts of water；Preparation method includes: ginger juice preparation, jujube juice preparation, wolfberry juice preparation, allotment, homogeneous, sterilizing, canned six steps；This method preparation ginger medlar red date composite beverage, natural in color, enrich uniqueness, it is full of nutrition, have effects that moistening lung, promote the production of body fluid, cough-relieving, and can nourishing liver and kidney, benefiting shrewd head, improve the immunity of human body.
Description
Technical field
The present invention relates to a kind of ginger medlar red date composite beverages and preparation method thereof, belong to food processing technology field.
Background technique
Beverage industry has been the emerging industry since reforming and opening up to the outside world, and it is in Consumption of China product that market demand, which is constantly increasing,
New growth point.With the development of society, the progress of nutrition science research, people increasingly reinforce the concern of own health.Disappear
The purpose that expense person has a drink no longer is only limitted to quench one's thirst, to the promotion of health, the raising of quality of life, the release of physical and psychological pressure
New expectation as people to beverage products.Drinks are liked in China by more and more consumers at present, such as mend
Physical strength is filled, improves immunity, weight-reducing, blood pressure lowering etc., China is increasingly becoming the consumption big country of functional beverage.
Ginger nature and flavor are pungent, low-grade fever, there is the effects of relieving exterior syndrome and dispelling cold, warm in pain, preventing phlegm from forming and stopping coughing, can not only cook flavouring but also can enter
Medicine.Containing there are many effective component and microelement beneficial to human body such as gingerol, a variety of amino acid, starch, sulfuric acid in ginger
Ingredients, the main Physiological Functions such as amine element, niacin, volatile oil, calcium, phosphorus, iron and zinc abundant are as follows: (1) to cardiovascular
Health-care effect.One of ginger oleoresin can inhibit intestinal mucosa to reduce the content of cholesterol to the absorption of cholesterol, in addition also
It, can the formation of pre- preventing thrombosis and the generation of myocardial infarction containing anticoagulant substances.(2) to oral cavity and the irritating effect of gastric mucosa, energy
Promote digestion, reinforce gastrointestinal motility, antiulcer, antiemetic, Hepatoprotective cholagogue, moreover it is possible to oral cavity bacterium be inhibited to grow.(3) to enteral
Abnormal fermentation has inhibiting effect, may additionally facilitate gas discharge.(4) central nervous system is adjusted, can be refreshed oneself, anti-sleep, and do not have
There is any side effect.
Jujube is warm-natured sweet in flavor, contains protein, fat, sugar, calcium, phosphorus, iron, magnesium and vitamin A abundant, vitamin C, dimension
Raw element B1, vitamin B2, additionally containing carrotene etc., nutrition very abundant, it is civil have " eat jujube everyday, do not show throughout one's life
Saying always ".Jujube is not only the favorite fruit of people, and nourishing spleen and stomach, nourishing blood and tranquilization, the good medicine to promote health and cure diseases simply.It produces
Woman eats jujube, and energy tonifying middle-Jiao and Qi, nourishing blood and tranquilization accelerate body to restore；Oldaged physically weak person eats jujube, can build up health, prolong
Slow aging；The people and neurastheniac being more especially engaged in mental work can feel at ease to keep mind with jujube cooking for tea, promote
Appetite.Jujube is natural beauty food, can also be replenished qi to invigorate the spleen, and qi and blood biochemistry circulation and anti-aging are promoted.
The antioxidant such as fructus lycii polysaccharides rich in, beta carotene, vitamin E, selenium and flavonoids, have compared with
Good antioxidation.Fructus lycii can mitigate free radical peroxide injury, to help to delay to decline to free radical resisting peroxidating
Always, extend the service life.Chinese medicine thinks that it being capable of nourishing liver and kidney, benefiting shrewd head and blood-nourishing, the immunity for enhancing people.For the modern times
For people, the most practical effect of fructus lycii is exactly antifatigue and reduces blood pressure.In addition, fructus lycii being capable of liver protection, hypoglycemic, softening blood
Pipe, the cholesterol in reduction blood, triglyceride levels, have certain curative effect to fatty liver and diabetic.
Jujube, fructus lycii and ginger are applied in beverage, mouthfeel can be not only innovated, also there are several functions, meet city
The needs of field development.
Summary of the invention
The object of the present invention is to provide a kind of ginger medlar red date composite beverage, natural in color enriches uniqueness, and nutrition is rich
Richness has effects that moistening lung, promotes the production of body fluid, cough-relieving, and can nourishing liver and kidney, benefiting shrewd head, improve the immunity of human body.
For realize foregoing invention purpose, the technical solution adopted by the present invention is as follows:
A kind of ginger medlar red date composite beverage, is made of the component of following parts by weight:
3-5 parts of jujube, 1-3 parts of ginger, 1-3 parts of fructus lycii, 5-10 parts of xylitol, 0.1-0.2 parts of citric acid, 90-100 parts of water.
A kind of ginger medlar red date composite beverage, is made of the component of following parts by weight:
4 parts of jujube, 2 parts of ginger, 2 parts of fructus lycii, 8 parts of xylitol, 0.15 part of citric acid, 95 parts of water.
It is a further object to provide a kind of preparation methods of ginger medlar red date composite beverage, including walk as follows
It is rapid:
(1) prepared by ginger juice: ginger is cleaned up, the thin slice of 0.1mm is cut into, is put into the water mashing of 10 times of addition in beater,
Filtering；
(2) prepared by jujube juice: by cleaning up red dates, stoning is crushed, is put into container, and 5 times of water is added, is heated to 80 DEG C,
Keep the temperature 30min, cold filtration；
(3) prepared by wolfberry juice: fructus lycii being cleaned up, crushes, is put into container, 6 times of water is added, is heated to 90 DEG C, heat preservation
30min, cold filtration；
(4) it deploys: ginger juice, jujube juice, wolfberry juice being mixed, the water of xylitol, citric acid and surplus is added, is stirred
It is even；
(5) homogeneous: under 65 DEG C, 20MPa pressure condition, by mixed liquor homogeneous 10-15min；
(6) it sterilizes, it is canned: canned in 121 DEG C of ultra high temperature short time sterilization 10s.
The beneficial effects of the present invention are:
The ginger medlar red date composite beverage of this method preparation, natural in color enrich uniqueness, full of nutrition, have moistening lung, life
The effect of saliva, cough-relieving, and can nourishing liver and kidney, benefiting shrewd head, improve the immunity of human body.
Specific embodiment
The present invention is described in further details below by example, these examples are only used to illustrate the present invention, and unlimited
The scope of the present invention processed.
Embodiment 1
A kind of ginger medlar red date composite beverage, is made of the component of following parts by weight:
3 parts of jujube, 1 part of ginger, 1 part of fructus lycii, 5 parts of xylitol, 0.1 part of citric acid, 90 parts of water.
A kind of preparation method of ginger medlar red date composite beverage, includes the following steps:
(1) prepared by ginger juice: ginger is cleaned up, the thin slice of 0.1mm is cut into, is put into the water mashing of 10 times of addition in beater,
Filtering；
(2) prepared by jujube juice: by cleaning up red dates, stoning is crushed, is put into container, and 5 times of water is added, is heated to 80 DEG C,
Keep the temperature 30min, cold filtration；
(3) prepared by wolfberry juice: fructus lycii being cleaned up, crushes, is put into container, 6 times of water is added, is heated to 90 DEG C, heat preservation
30min, cold filtration；
(4) it deploys: ginger juice, jujube juice, wolfberry juice being mixed, the water of xylitol, citric acid and surplus is added, is stirred
It is even；
(5) homogeneous: under 65 DEG C, 20MPa pressure condition, by mixed liquor homogeneous 10min；
(6) it sterilizes, it is canned: canned in 121 DEG C of ultra high temperature short time sterilization 10s.
Embodiment 2
A kind of ginger medlar red date composite beverage, is made of the component of following parts by weight:
5 parts of jujube, 3 parts of ginger, 3 parts of fructus lycii, 10 parts of xylitol, 0.2 part of citric acid, 100 parts of water.
A kind of preparation method of ginger medlar red date composite beverage, includes the following steps:
(1) prepared by ginger juice: ginger is cleaned up, the thin slice of 0.1mm is cut into, is put into the water mashing of 10 times of addition in beater,
Filtering；
(2) prepared by jujube juice: by cleaning up red dates, stoning is crushed, is put into container, and 5 times of water is added, is heated to 80 DEG C,
Keep the temperature 30min, cold filtration；
(3) prepared by wolfberry juice: fructus lycii being cleaned up, crushes, is put into container, 6 times of water is added, is heated to 90 DEG C, heat preservation
30min, cold filtration；
(4) it deploys: ginger juice, jujube juice, wolfberry juice being mixed, the water of xylitol, citric acid and surplus is added, is stirred
It is even；
(5) homogeneous: under 65 DEG C, 20MPa pressure condition, by mixed liquor homogeneous 15min；
(6) it sterilizes, it is canned: canned in 121 DEG C of ultra high temperature short time sterilization 10s.
Embodiment 3
A kind of ginger medlar red date composite beverage, is made of the component of following parts by weight:
4 parts of jujube, 2 parts of ginger, 2 parts of fructus lycii, 8 parts of xylitol, 0.15 part of citric acid, 95 parts of water.
A kind of preparation method of ginger medlar red date composite beverage, includes the following steps:
(1) prepared by ginger juice: ginger is cleaned up, the thin slice of 0.1mm is cut into, is put into the water mashing of 10 times of addition in beater,
Filtering；
(2) prepared by jujube juice: by cleaning up red dates, stoning is crushed, is put into container, and 5 times of water is added, is heated to 80 DEG C,
Keep the temperature 30min, cold filtration；
(3) prepared by wolfberry juice: fructus lycii being cleaned up, crushes, is put into container, 6 times of water is added, is heated to 90 DEG C, heat preservation
30min, cold filtration；
(4) it deploys: ginger juice, jujube juice, wolfberry juice being mixed, the water of xylitol, citric acid and surplus is added, is stirred
It is even；
(5) homogeneous: under 65 DEG C, 20MPa pressure condition, by mixed liquor homogeneous 11min；
(6) it sterilizes, it is canned: canned in 121 DEG C of ultra high temperature short time sterilization 10s.
Embodiment 4
A kind of ginger medlar red date composite beverage, is made of the component of following parts by weight:
3 parts of jujube, 2 parts of ginger, 1 part of fructus lycii, 9 parts of xylitol, 0.1 part of citric acid, 98 parts of water.
A kind of preparation method of ginger medlar red date composite beverage, includes the following steps:
(1) prepared by ginger juice: ginger is cleaned up, the thin slice of 0.1mm is cut into, is put into the water mashing of 10 times of addition in beater,
Filtering；
(2) prepared by jujube juice: by cleaning up red dates, stoning is crushed, is put into container, and 5 times of water is added, is heated to 80 DEG C,
Keep the temperature 30min, cold filtration；
(3) prepared by wolfberry juice: fructus lycii being cleaned up, crushes, is put into container, 6 times of water is added, is heated to 90 DEG C, heat preservation
30min, cold filtration；
(4) it deploys: ginger juice, jujube juice, wolfberry juice being mixed, the water of xylitol, citric acid and surplus is added, is stirred
It is even；
(5) homogeneous: under 65 DEG C, 20MPa pressure condition, by mixed liquor homogeneous 12min；
(6) it sterilizes, it is canned: canned in 121 DEG C of ultra high temperature short time sterilization 10s.
Embodiment 5
A kind of ginger medlar red date composite beverage, is made of the component of following parts by weight:
5 parts of jujube, 1 part of ginger, 3 parts of fructus lycii, 6 parts of xylitol, 0.2 part of citric acid, 100 parts of water.
A kind of preparation method of ginger medlar red date composite beverage, includes the following steps:
(1) prepared by ginger juice: ginger is cleaned up, the thin slice of 0.1mm is cut into, is put into the water mashing of 10 times of addition in beater,
Filtering；
(2) prepared by jujube juice: by cleaning up red dates, stoning is crushed, is put into container, and 5 times of water is added, is heated to 80 DEG C,
Keep the temperature 30min, cold filtration；
(3) prepared by wolfberry juice: fructus lycii being cleaned up, crushes, is put into container, 6 times of water is added, is heated to 90 DEG C, heat preservation
30min, cold filtration；
(4) it deploys: ginger juice, jujube juice, wolfberry juice being mixed, the water of xylitol, citric acid and surplus is added, is stirred
It is even；
(5) homogeneous: under 65 DEG C, 20MPa pressure condition, by mixed liquor homogeneous 13min；
(6) it sterilizes, it is canned: canned in 121 DEG C of ultra high temperature short time sterilization 10s.
Claims (5)
1. a kind of ginger medlar red date composite beverage, it is characterised in that: be made of the component of following parts by weight:
3-5 parts of jujube, 1-3 parts of ginger, 1-3 parts of fructus lycii, 5-10 parts of xylitol, 0.1-0.2 parts of citric acid, 90-100 parts of water.
2. a kind of ginger medlar red date composite beverage, it is characterised in that: be made of the component of following parts by weight:
4 parts of jujube, 2 parts of ginger, 2 parts of fructus lycii, 8 parts of xylitol, 0.15 part of citric acid, 95 parts of water.
3. a kind of preparation method of ginger medlar red date composite beverage, characterized by the following steps:
(1) prepared by ginger juice: ginger is cleaned up, the thin slice of 0.1mm is cut into, is put into the water mashing of 10 times of addition in beater,
Filtering；
(2) prepared by jujube juice: by cleaning up red dates, stoning is crushed, is put into container, and 5 times of water is added, is heated to 80 DEG C,
Keep the temperature 30min, cold filtration；
(3) prepared by wolfberry juice: fructus lycii being cleaned up, crushes, is put into container, 6 times of water is added, is heated to 90 DEG C, heat preservation
30min, cold filtration；
(4) it deploys: ginger juice, jujube juice, wolfberry juice being mixed, the water of xylitol, citric acid and surplus is added, is stirred
It is even；
(5) homogeneous: by mixed liquor homogeneous 10-15min；
(6) it sterilizes, it is canned: canned after ultra high temperature short time sterilization.
4. a kind of preparation method of ginger medlar red date composite beverage according to claim 3, it is characterised in that: step
(5) described in is 65 DEG C in processing condition, 20MPa.
5. a kind of preparation method of ginger medlar red date composite beverage according to claim 3, it is characterised in that: step
(5) described in is 121 DEG C in sterilising conditions, 10s.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110050921A (en) * | 2019-04-17 | 2019-07-26 | 江南大学 | A kind of composite fermentation drink and preparation method thereof |
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2018
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110050921A (en) * | 2019-04-17 | 2019-07-26 | 江南大学 | A kind of composite fermentation drink and preparation method thereof |
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Application publication date: 20190329 |