CN111213802A - A kind of Luo Han Guo ginger drink and preparation method thereof - Google Patents
A kind of Luo Han Guo ginger drink and preparation method thereof Download PDFInfo
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- CN111213802A CN111213802A CN201811412254.9A CN201811412254A CN111213802A CN 111213802 A CN111213802 A CN 111213802A CN 201811412254 A CN201811412254 A CN 201811412254A CN 111213802 A CN111213802 A CN 111213802A
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- 241000234314 Zingiber Species 0.000 title claims abstract description 47
- 235000006886 Zingiber officinale Nutrition 0.000 title claims abstract description 47
- 235000008397 ginger Nutrition 0.000 title claims abstract description 47
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 41
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 28
- 238000002156 mixing Methods 0.000 claims abstract description 25
- 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 24
- 239000000706 filtrate Substances 0.000 claims abstract description 17
- 238000009835 boiling Methods 0.000 claims abstract description 16
- 235000013361 beverage Nutrition 0.000 claims abstract description 13
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims abstract description 8
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims abstract description 8
- 235000010447 xylitol Nutrition 0.000 claims abstract description 8
- 239000000811 xylitol Substances 0.000 claims abstract description 8
- 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 8
- 229960002675 xylitol Drugs 0.000 claims abstract description 8
- 230000001954 sterilising effect Effects 0.000 claims abstract description 7
- 238000005352 clarification Methods 0.000 claims abstract description 6
- 238000011049 filling Methods 0.000 claims abstract description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 6
- 239000006228 supernatant Substances 0.000 claims abstract description 6
- 238000005303 weighing Methods 0.000 claims abstract description 6
- 239000007788 liquid Substances 0.000 claims abstract description 3
- 239000000203 mixture Substances 0.000 claims 3
- 238000000605 extraction Methods 0.000 claims 1
- 235000015203 fruit juice Nutrition 0.000 claims 1
- 244000185386 Thladiantha grosvenorii Species 0.000 abstract description 17
- 235000011171 Thladiantha grosvenorii Nutrition 0.000 abstract description 17
- 239000011259 mixed solution Substances 0.000 abstract description 15
- 238000001816 cooling Methods 0.000 abstract description 11
- 238000002386 leaching Methods 0.000 abstract description 6
- 238000001914 filtration Methods 0.000 abstract description 5
- 238000010438 heat treatment Methods 0.000 abstract description 5
- 238000007789 sealing Methods 0.000 abstract description 5
- 235000013399 edible fruits Nutrition 0.000 abstract description 4
- 239000000047 product Substances 0.000 abstract description 3
- 241000218984 Momordica Species 0.000 abstract description 2
- 235000009815 Momordica Nutrition 0.000 abstract description 2
- 235000019605 sweet taste sensations Nutrition 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 3
- 229930189775 mogroside Natural products 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 206010011224 Cough Diseases 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- 206010062717 Increased upper airway secretion Diseases 0.000 description 2
- 244000302512 Momordica charantia Species 0.000 description 2
- 235000009811 Momordica charantia Nutrition 0.000 description 2
- 206010028980 Neoplasm Diseases 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 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 2
- JZLXEKNVCWMYHI-UHFFFAOYSA-N gingerol Natural products CCCCC(O)CC(=O)CCC1=CC=C(O)C(OC)=C1 JZLXEKNVCWMYHI-UHFFFAOYSA-N 0.000 description 2
- 235000002780 gingerol Nutrition 0.000 description 2
- 229930182470 glycoside Natural products 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 208000026435 phlegm Diseases 0.000 description 2
- OJYLAHXKWMRDGS-UHFFFAOYSA-N zingerone Chemical compound COC1=CC(CCC(C)=O)=CC=C1O OJYLAHXKWMRDGS-UHFFFAOYSA-N 0.000 description 2
- OQWKEEOHDMUXEO-UHFFFAOYSA-N (6)-shogaol Natural products CCCCCC=CC(=O)CCC1=CC=C(O)C(OC)=C1 OQWKEEOHDMUXEO-UHFFFAOYSA-N 0.000 description 1
- 208000002874 Acne Vulgaris Diseases 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 241001391944 Commicarpus scandens Species 0.000 description 1
- 241000219104 Cucurbitaceae Species 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 208000001840 Dandruff Diseases 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 239000005715 Fructose Substances 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
- 206010019345 Heat stroke Diseases 0.000 description 1
- 206010028391 Musculoskeletal Pain Diseases 0.000 description 1
- 208000002193 Pain Diseases 0.000 description 1
- 206010039424 Salivary hypersecretion Diseases 0.000 description 1
- 208000007613 Shoulder Pain Diseases 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- OQWKEEOHDMUXEO-BQYQJAHWSA-N [6]-Shogaol Chemical compound CCCCC\C=C\C(=O)CCC1=CC=C(O)C(OC)=C1 OQWKEEOHDMUXEO-BQYQJAHWSA-N 0.000 description 1
- 206010000496 acne Diseases 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- -1 cucurbitane triterpenoid glycosides Chemical class 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 230000001079 digestive effect Effects 0.000 description 1
- 208000010643 digestive system disease Diseases 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 229930182478 glucoside Natural products 0.000 description 1
- 150000008131 glucosides Chemical class 0.000 description 1
- 150000002338 glycosides Chemical class 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 201000003152 motion sickness Diseases 0.000 description 1
- 235000021096 natural sweeteners Nutrition 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000000241 respiratory effect Effects 0.000 description 1
- 208000023504 respiratory system disease Diseases 0.000 description 1
- 208000026451 salivation Diseases 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 229960004793 sucrose Drugs 0.000 description 1
- 230000035900 sweating Effects 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 208000011580 syndromic disease Diseases 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 239000000341 volatile oil Substances 0.000 description 1
- 210000004916 vomit Anatomy 0.000 description 1
- 230000008673 vomiting Effects 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof containing fruit or vegetable juices
- A23L2/04—Extraction of juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B70/00—Preservation of non-alcoholic beverages
- A23B70/30—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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/72—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Mycology (AREA)
- Medicines Containing Plant Substances (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention relates to a grosvenor momordica fruit and ginger beverage and a preparation method thereof, wherein the preparation method comprises the following steps: (1) preparing ginger juice: according to the ratio of ginger/water =1: 5-1: 10 (g/mL), the ginger and the water are boiled together to a slightly boiling state, the boiling is continued for 5min, and the ginger juice is cooled and filtered for standby; (2) preparing momordica grosvenori juice: boiling fructus momordicae and water together according to a certain material-liquid ratio, leaching for a certain time at constant temperature of 40-70 ℃ in a water bath, cooling, filtering, extracting again according to the steps, and combining the obtained filtrate and the first filtrate for later use; (3) clarification: standing fructus Siraitiae Grosvenorii juice and rhizoma Zingiberis recens juice at 8 deg.C for 10min respectively, and collecting supernatant; (4) mixing: weighing certain mass of fructus momordicae juice and ginger juice filtrate respectively, and mixing according to a certain proportion to obtain fructus momordicae-ginger mixed solution; (5) blending: adding 0.5-20% of xylitol and 0.1-0.5% of citric acid into the fructus momordicae-ginger mixed solution for blending; (6) and (3) sterilization and filling: rapidly heating the fructus Siraitiae Grosvenorii-rhizoma Zingiberis recens mixed solution to 95 deg.C, maintaining for 10min, bottling, sealing, and cooling to obtain fructus Siraitiae Grosvenorii-rhizoma Zingiberis recens beverage. The obtained product has unique aroma and sweet taste of fructus Siraitiae Grosvenorii, coordinated and soft ginger taste, and refreshing taste.
Description
The technical field is as follows:
the invention relates to a ginger beverage and a preparation method thereof, and in particular relates to a momordica grosvenori ginger beverage and a preparation method thereof.
Background art:
the momordica grosvenori is also named as lahan fruit and false momordica charantia, perennial herbaceous liana perennial root plants of cucurbitaceae, is specific to China, is produced in Guangxi Guilin, and is distributed in Guangdong, Hunan south, Jiangxi, Guizhou and other places. The momordica grosvenori is sweet in taste, cold in nature, non-toxic, rich in vitamin C, glucoside, fructose, glucose, protein, lipid and the like, and high in nutritional value; has effects in clearing away heat, moistening lung, relieving cough, eliminating phlegm, invigorating liver and spleen, lowering blood pressure, lowering blood sugar, caring skin, reducing weight, refreshing, promoting salivation, and resisting cancer, and can be used for treating respiratory, digestive and cardiovascular diseases. The main chemical components are cucurbitane triterpenoid glycosides, flavonoids and the like, wherein the mogroside is an excellent sweetener, the sweetness of the mogroside is about 265-344 times of that of cane sugar, and the mogroside is widely used in the food processing industry. In recent years, with the development of functional foods such as momordica grosvenori nutritional powder, momordica grosvenori coffee, momordica charantia glycoside and the like, the application of momordica grosvenori is changed from the original traditional extensive type to the deep processing of healthy fine type by means of modern technology, and local characteristic health industry is gradually formed.
The momordica grosvenori is one of the first approved medicinal and edible materials in China, and can be used as an ideal natural sweetener in the fields of food and the like due to low sugar and low energy. At present, the momordica grosvenori is mostly picked by fruits in a mature way, and is directly sold on the market after being heated and dried. Because the momordica grosvenori is easy to break, absorb moisture and mildew, and is inconvenient to carry, transport and store, the market of the momordica grosvenori is small, the price is low, the sales volume is small, and the enthusiasm of farmers for planting the momordica grosvenori is influenced.
The ginger refers to a tuberous stem of a plant in the genus of ginger, is pungent in taste and warm in nature, is a good product for both medicine and food in China since ancient times, contains various effective components such as volatile oil, gingerol, zingerone, zingiberenone, gingerol and shogaol, has various efficacies of appetizing, relieving vomit, reducing phlegm, relieving cough, sweating, relieving exterior syndrome, preventing heatstroke, cooling, refreshing, sterilizing, detoxifying, relieving swelling, relieving pain, preventing carsickness, relieving face acne, relieving waist and shoulder pain, preventing and treating dandruff, eliminating foot odor and the like, and also has the effects of resisting oxidation, resisting aging and inhibiting tumors.
The invention content is as follows:
the invention aims to provide a grosvenor momordica fruit and ginger beverage, and the prepared product has fine taste, clears heat and lowers fire, and is suitable for drinking in summer. The preparation method comprises the following steps:
(1) preparing ginger juice: according to the ratio of ginger/water =1: 5-1: 10 (g/mL), the ginger and the water are boiled together to a slightly boiling state, the boiling is continued for 5min, and the ginger juice is cooled and filtered for standby;
(2) preparing momordica grosvenori juice: boiling fructus momordicae and water together according to a certain material-liquid ratio, leaching for a certain time at constant temperature of 40-70 ℃ in a water bath, cooling, filtering, extracting again according to the steps, and combining the obtained filtrate and the first filtrate for later use;
(3) clarification: standing fructus Siraitiae Grosvenorii juice and rhizoma Zingiberis recens juice at 8 deg.C for 10min respectively, and collecting supernatant;
(4) mixing: weighing certain mass of fructus momordicae juice and ginger juice filtrate respectively, and mixing according to a certain proportion to obtain fructus momordicae-ginger mixed solution;
(5) blending: adding 0.5-20% of xylitol and 0.1-0.5% of citric acid into the fructus momordicae-ginger mixed solution for blending;
(6) and (3) sterilization and filling: rapidly heating the fructus Siraitiae Grosvenorii-rhizoma Zingiberis recens mixed solution to 95 deg.C, maintaining for 10min, bottling, sealing, and cooling to obtain fructus Siraitiae Grosvenorii-rhizoma Zingiberis recens beverage.
In the step (1), ginger/water =1: 5-1: 10 (g/mL).
And (3) leaching in water bath at the constant temperature of 40-70 ℃.
In the step (5), 0.5-20% of xylitol and 0.1-0.5 per mill of citric acid are added.
The present invention will be further described with reference to specific embodiments, but the scope of the invention as claimed is not limited to the following embodiments.
The specific implementation mode is as follows:
example 1:
(1) preparing ginger juice: according to the ratio of ginger/water =1:5 (g/mL), the ginger and the water are boiled together to a slightly boiling state, the boiling is continued for 5min, and the ginger juice is cooled and filtered for standby; (2) preparing momordica grosvenori juice: boiling fructus Siraitiae Grosvenorii and water at a certain ratio, leaching in water bath at 40 deg.C for a certain time, cooling, filtering, repeating the above steps, and mixing the filtrate with the first filtrate; (3) clarification: standing fructus Siraitiae Grosvenorii juice and rhizoma Zingiberis recens juice at 8 deg.C for 10min respectively, and collecting supernatant; (4) mixing: weighing certain mass of fructus momordicae juice and ginger juice filtrate respectively, and mixing according to a certain proportion to obtain fructus momordicae-ginger mixed solution; (5) blending: adding 0.5% of xylitol and 0.1% of citric acid into the mixed solution of fructus momordicae and ginger for blending; (6) and (3) sterilization and filling: rapidly heating the fructus Siraitiae Grosvenorii-rhizoma Zingiberis recens mixed solution to 95 deg.C, maintaining for 10min, bottling, sealing, and cooling to obtain fructus Siraitiae Grosvenorii-rhizoma Zingiberis recens beverage.
Example 2
(1) Preparing ginger juice: according to the ratio of ginger/water =1:8 (g/mL), the ginger and the water are boiled together to a slightly boiling state, the boiling is continued for 5min, and the ginger juice is cooled and filtered for standby; (2) preparing momordica grosvenori juice: boiling fructus Siraitiae Grosvenorii and water at a certain ratio, leaching in water bath at 50 deg.C for a certain time, cooling, filtering, repeating the above steps, and mixing the filtrate with the first filtrate; (3) clarification: standing fructus Siraitiae Grosvenorii juice and rhizoma Zingiberis recens juice at 8 deg.C for 10min respectively, and collecting supernatant; (4) mixing: weighing certain mass of fructus momordicae juice and ginger juice filtrate respectively, and mixing according to a certain proportion to obtain fructus momordicae-ginger mixed solution; (5) blending: adding 10% xylitol and 0.3% citric acid into the fructus Siraitiae Grosvenorii-rhizoma Zingiberis recens mixed solution for blending; (6) and (3) sterilization and filling: rapidly heating the fructus Siraitiae Grosvenorii-rhizoma Zingiberis recens mixed solution to 95 deg.C, maintaining for 10min, bottling, sealing, and cooling to obtain fructus Siraitiae Grosvenorii-rhizoma Zingiberis recens beverage.
Example 3
(1) Preparing ginger juice: according to the ratio of ginger/water =1:10 (g/mL), the ginger and the water are boiled together to a slightly boiling state, the boiling is continued for 5min, and the ginger juice is cooled and filtered for standby; (2) preparing momordica grosvenori juice: boiling fructus Siraitiae Grosvenorii and water at a certain ratio, leaching in water bath at 70 deg.C for a certain time, cooling, filtering, repeating the above steps, and mixing the filtrate with the first filtrate; (3) clarification: standing fructus Siraitiae Grosvenorii juice and rhizoma Zingiberis recens juice at 8 deg.C for 10min respectively, and collecting supernatant; (4) mixing: weighing certain mass of fructus momordicae juice and ginger juice filtrate respectively, and mixing according to a certain proportion to obtain fructus momordicae-ginger mixed solution; (5) blending: adding 20% xylitol and 0.5% citric acid into the fructus Siraitiae Grosvenorii-rhizoma Zingiberis recens mixed solution for blending; (6) and (3) sterilization and filling: rapidly heating the fructus Siraitiae Grosvenorii-rhizoma Zingiberis recens mixed solution to 95 deg.C, maintaining for 10min, bottling, sealing, and cooling to obtain fructus Siraitiae Grosvenorii-rhizoma Zingiberis recens beverage.
Claims (4)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811412254.9A CN111213802A (en) | 2018-11-25 | 2018-11-25 | A kind of Luo Han Guo ginger drink and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201811412254.9A CN111213802A (en) | 2018-11-25 | 2018-11-25 | A kind of Luo Han Guo ginger drink and preparation method thereof |
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| Publication Number | Publication Date |
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| CN111213802A true CN111213802A (en) | 2020-06-02 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811412254.9A Pending CN111213802A (en) | 2018-11-25 | 2018-11-25 | A kind of Luo Han Guo ginger drink and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111990513A (en) * | 2020-09-08 | 2020-11-27 | 桂林丰润莱生物科技股份有限公司 | Sweet tea suitable for diabetics to drink |
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2018
- 2018-11-25 CN CN201811412254.9A patent/CN111213802A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111990513A (en) * | 2020-09-08 | 2020-11-27 | 桂林丰润莱生物科技股份有限公司 | Sweet tea suitable for diabetics to drink |
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