CN112314711A - Brown sugar and ginger juice milk and preparation method thereof - Google Patents
Brown sugar and ginger juice milk and preparation method thereof Download PDFInfo
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- CN112314711A CN112314711A CN202010344801.5A CN202010344801A CN112314711A CN 112314711 A CN112314711 A CN 112314711A CN 202010344801 A CN202010344801 A CN 202010344801A CN 112314711 A CN112314711 A CN 112314711A
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- brown sugar
- milk
- ginger juice
- ginger
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/156—Flavoured milk preparations ; Addition of fruits, vegetables, sugars, sugar alcohols or sweeteners
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
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- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses brown sugar ginger juice milk and a preparation method thereof, and relates to the technical field of food processing, wherein the brown sugar ginger juice milk comprises the following components: milk, brown sugar, ginger and glucono-delta-lactone; the specific preparation method of the brown sugar ginger juice milk comprises the following steps: step (1): weighing raw materials; step (2): preparing ginger juice; and (3): and (5) preparing the brown sugar ginger juice milk. The brown sugar, the ginger and the milk are added into the raw materials, so that the beverage is fragrant, mellow and smooth in taste, slightly spicy in sweetness and unique in flavor, rich in nutrition, and not only has the effects of dispelling cold and warming the stomach, but also can achieve the effects of tonifying qi and nourishing blood.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to brown sugar ginger juice milk and a preparation method thereof.
Background
The ginger juice milk is a sweet product, and is mainly prepared by solidifying milk through the physical reaction of the ginger juice and the milk within a certain temperature range (40-100 ℃). According to the theory of traditional Chinese medicine, the milk is sweet in taste and cold in nature, the function of the milk is deficient, the ginger is pungent in nature and slightly warm in nature, the function of the milk is cold-dispelling and stomach-warming, and the ginger is capable of removing phlegm and descending qi, so that the ginger juice hits the milk and is eaten in cold weather, the body can be kept warm, and the matching is ingenious.
The brown sugar refers to the honey-contained sugarcane finished product sugar, the sugarcane is juiced and concentrated to form the honey-contained sugar, the brown sugar has the functions of sugar, also contains vitamins and trace elements such as iron, zinc, manganese, chromium and the like, the nutrient content is much higher than that of the white granulated sugar, the brown sugar is not only used as a sweetening agent in China, but also is regarded as a health-care product from ancient times to present, and the brown sugar has the effects of tonifying qi and nourishing blood, tonifying spleen and warming stomach, dispelling wind and cold, and promoting blood circulation to remove blood stasis.
How to realize the effective combination of brown sugar and ginger juice hitting milk, the prepared dessert can not only tonify qi and nourish blood, but also dispel cold and warm stomach, and is a problem to be solved urgently in the existing market. Therefore, the brown sugar ginger juice milk replacer and the preparation method thereof are provided by the technical personnel in the field, so as to solve the problems in the background technology.
Disclosure of Invention
The invention aims to provide brown sugar ginger juice milk and a preparation method thereof, and aims to solve the problems in the background technology.
In order to achieve the purpose, the invention provides the following technical scheme: the brown sugar ginger juice milk comprises the following components: milk, brown sugar, ginger and glucono-delta-lactone.
As a further scheme of the invention: the brown sugar ginger juice milk comprises the following raw material components in parts by weight: 10-20 parts of milk, 3-7 parts of brown sugar, 8-16 parts of ginger and 0.5-1.5 parts of gluconic acid-delta-lactone.
A preparation method of brown sugar ginger juice milk, which comprises the following steps:
step (1): weighing raw materials: weighing the required raw materials of milk, brown sugar, ginger and gluconic acid-delta-lactone according to the weight part ratio for later use;
step (2): preparing ginger juice: preparing the weighed fresh ginger into ginger juice;
and (3): preparing brown sugar and ginger juice milk: adding the ginger juice and the milk into a pot in sequence, stirring uniformly, decocting, adding the brown sugar after boiling, stirring uniformly, and decocting for 2-6 min with slow fire to obtain the brown sugar ginger juice milk.
A preparation method of brown sugar ginger juice milk, which comprises the following steps:
step (1): weighing raw materials: weighing the required raw materials of milk, brown sugar, ginger and gluconic acid-delta-lactone according to the weight part ratio for later use;
step (2): preparing ginger juice: preparing the weighed fresh ginger into ginger juice;
and (3): and (3) vacuum concentration: uniformly mixing the ginger juice, the milk and the gluconic acid-delta-lactone, and then carrying out vacuum concentration treatment to obtain a mixture;
and (4): boiling and packaging: and sequentially adding the mixture and the brown sugar into a pot for boiling, cooling to obtain powdery brown sugar and ginger juice for milk hitting, and packaging by a filling machine.
As a still further scheme of the invention: the specific preparation method of the ginger juice in the step (2) comprises the following steps: cleaning fresh ginger, air drying, slicing or dicing, juicing in a juicer, and filtering to remove residue to obtain ginger juice.
As a still further scheme of the invention: the filtering mode adopts any one of gauze filtering or stainless steel filtering net filtering.
Compared with the prior art, the invention has the beneficial effects that: the invention discloses brown sugar ginger juice milk and a preparation method thereof, brown sugar, ginger and milk are added into the raw materials of the brown sugar ginger juice milk, the brown sugar ginger juice milk has fragrant and mellow taste, is sweet, slightly spicy, has unique flavor and rich nutrition, has the effects of dispelling cold and warming stomach, and can achieve the effects of tonifying qi and nourishing blood.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
In the embodiment of the present invention, the first and second substrates,
example 1
The brown sugar ginger juice milk comprises the following components: milk, brown sugar, ginger and glucono-delta-lactone.
Further, the brown sugar ginger juice milk comprises the following raw material components in parts by weight: 10 parts of milk, 3 parts of brown sugar, 8 parts of ginger and 0.5 part of gluconic acid-delta-lactone.
A preparation method of brown sugar ginger juice milk, which comprises the following steps:
step (1): weighing raw materials: weighing the required raw materials of milk, brown sugar, ginger and gluconic acid-delta-lactone according to the weight part ratio for later use;
step (2): preparing ginger juice: preparing the weighed fresh ginger into ginger juice;
and (3): preparing brown sugar and ginger juice milk: adding ginger juice and milk into a pot in sequence, stirring uniformly, decocting, adding brown sugar after boiling, stirring uniformly, decocting with slow fire for 2min to obtain the brown sugar ginger juice milk.
Further, the specific preparation method of the ginger juice in the step (2) comprises the following steps: cleaning fresh ginger, air drying, slicing or dicing, juicing in a juicer, and filtering to remove residue to obtain ginger juice.
Furthermore, the filtering mode adopts any one of gauze filtering or stainless steel filtering net filtering.
Example 2
The brown sugar ginger juice milk comprises the following components: milk, brown sugar, ginger and glucono-delta-lactone.
Further, the brown sugar ginger juice milk comprises the following raw material components in parts by weight: 20 parts of milk, 7 parts of brown sugar, 16 parts of ginger and 1.5 parts of gluconic acid-delta-lactone.
A preparation method of brown sugar ginger juice milk, which comprises the following steps:
step (1): weighing raw materials: weighing the required raw materials of milk, brown sugar, ginger and gluconic acid-delta-lactone according to the weight part ratio for later use;
step (2): preparing ginger juice: preparing the weighed fresh ginger into ginger juice;
and (3): preparing brown sugar and ginger juice milk: adding ginger juice and milk into a pot in sequence, stirring uniformly, decocting, adding brown sugar after boiling, stirring uniformly, decocting with slow fire for 6min to obtain the brown sugar ginger juice milk.
Further, the specific preparation method of the ginger juice in the step (2) comprises the following steps: cleaning fresh ginger, air drying, slicing or dicing, juicing in a juicer, and filtering to remove residue to obtain ginger juice.
Furthermore, the filtering mode adopts any one of gauze filtering or stainless steel filtering net filtering.
Example 3
The brown sugar ginger juice milk comprises the following components: milk, brown sugar, ginger and glucono-delta-lactone.
Further, the brown sugar ginger juice milk comprises the following raw material components in parts by weight: 15 parts of milk, 5 parts of brown sugar, 12 parts of ginger and 1 part of gluconic acid-delta-lactone.
A preparation method of brown sugar ginger juice milk, which comprises the following steps:
step (1): weighing raw materials: weighing the required raw materials of milk, brown sugar, ginger and gluconic acid-delta-lactone according to the weight part ratio for later use;
step (2): preparing ginger juice: preparing the weighed fresh ginger into ginger juice;
and (3): preparing brown sugar and ginger juice milk: adding ginger juice and milk into a pot in sequence, stirring uniformly, decocting, adding brown sugar after boiling, stirring uniformly, decocting with slow fire for 4min to obtain the brown sugar ginger juice milk.
Further, the specific preparation method of the ginger juice in the step (2) comprises the following steps: cleaning fresh ginger, air drying, slicing or dicing, juicing in a juicer, and filtering to remove residue to obtain ginger juice.
Furthermore, the filtering mode adopts any one of gauze filtering or stainless steel filtering net filtering.
Example 4
The brown sugar ginger juice milk comprises the following components: milk, brown sugar, ginger and glucono-delta-lactone.
Further, the brown sugar ginger juice milk comprises the following raw material components in parts by weight: 15 parts of milk, 5 parts of brown sugar, 12 parts of ginger and 1 part of gluconic acid-delta-lactone.
A preparation method of brown sugar ginger juice milk, which comprises the following steps:
step (1): weighing raw materials: weighing the required raw materials of milk, brown sugar, ginger and gluconic acid-delta-lactone according to the weight part ratio for later use;
step (2): preparing ginger juice: preparing the weighed fresh ginger into ginger juice;
and (3): and (3) vacuum concentration: uniformly mixing the ginger juice, the milk and the gluconic acid-delta-lactone, and then carrying out vacuum concentration treatment to obtain a mixture;
and (4): boiling and packaging: and sequentially adding the mixture and the brown sugar into a pot for boiling, cooling to obtain powdery brown sugar and ginger juice for milk hitting, and packaging by a filling machine.
In conclusion, the brown sugar, the ginger and the milk are added into the raw materials, the taste is fragrant and mellow, the ginger and the milk are smooth, the sweet and slightly spicy taste is achieved, the flavor is unique, the nutrition is rich, the effects of dispelling cold and warming the stomach are achieved, the effects of tonifying qi and nourishing blood can be achieved, the product is most suitable for being eaten in autumn and winter, and the effect of tonifying and dispelling cold is achieved when the product is eaten after women pass every month.
It will be evident to those skilled in the art that the invention is not limited to the details of the foregoing illustrative embodiments, and that the present invention may be embodied in other specific forms without departing from the spirit or essential attributes thereof. The present embodiments are therefore to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than by the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein.
Furthermore, it should be understood that although the present description refers to embodiments, not every embodiment may contain only a single embodiment, and such description is for clarity only, and those skilled in the art should integrate the description, and the embodiments may be combined as appropriate to form other embodiments understood by those skilled in the art.
Claims (6)
1. The brown sugar ginger juice milk is characterized by comprising the following components: milk, brown sugar, ginger and glucono-delta-lactone.
2. The brown sugar ginger juice milk replacer as claimed in claim 1, wherein the brown sugar ginger juice milk replacer comprises the following raw material components in parts by weight: 10-20 parts of milk, 3-7 parts of brown sugar, 8-16 parts of ginger and 0.5-1.5 parts of gluconic acid-delta-lactone.
3. The preparation method of the brown sugar ginger juice milk replacer as claimed in any one of claims 1-2, wherein the specific preparation method of the brown sugar ginger juice milk replacer comprises the following steps:
step (1): weighing raw materials: weighing the required raw materials of milk, brown sugar, ginger and gluconic acid-delta-lactone according to the weight part ratio for later use;
step (2): preparing ginger juice: preparing the weighed fresh ginger into ginger juice;
and (3): preparing brown sugar and ginger juice milk: adding the ginger juice and the milk into a pot in sequence, stirring uniformly, decocting, adding the brown sugar after boiling, stirring uniformly, and decocting for 2-6 min with slow fire to obtain the brown sugar ginger juice milk.
4. The preparation method of the brown sugar ginger juice milk replacer as claimed in any one of claims 1-2, wherein the specific preparation method of the brown sugar ginger juice milk replacer comprises the following steps:
step (1): weighing raw materials: weighing the required raw materials of milk, brown sugar, ginger and gluconic acid-delta-lactone according to the weight part ratio for later use;
step (2): preparing ginger juice: preparing the weighed fresh ginger into ginger juice;
and (3): and (3) vacuum concentration: uniformly mixing the ginger juice, the milk and the gluconic acid-delta-lactone, and then carrying out vacuum concentration treatment to obtain a mixture;
and (4): boiling and packaging: and sequentially adding the mixture and the brown sugar into a pot for boiling, cooling to obtain powdery brown sugar and ginger juice for milk hitting, and packaging by a filling machine.
5. The preparation method of brown sugar ginger juice striking milk according to claim 3, characterized in that the specific preparation method of the ginger juice in the step (2) is as follows: cleaning fresh ginger, air drying, slicing or dicing, juicing in a juicer, and filtering to remove residue to obtain ginger juice.
6. The method for preparing brown sugar ginger juice bump milk according to claim 5, wherein the filtering mode is any one of gauze filtering or stainless steel filter screen filtering.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010344801.5A CN112314711A (en) | 2020-04-27 | 2020-04-27 | Brown sugar and ginger juice milk and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010344801.5A CN112314711A (en) | 2020-04-27 | 2020-04-27 | Brown sugar and ginger juice milk and preparation method thereof |
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| Publication Number | Publication Date |
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| CN112314711A true CN112314711A (en) | 2021-02-05 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN202010344801.5A Pending CN112314711A (en) | 2020-04-27 | 2020-04-27 | Brown sugar and ginger juice milk and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115176844A (en) * | 2022-07-19 | 2022-10-14 | 苏晓莹 | Ginger milk formula and preparation method thereof |
-
2020
- 2020-04-27 CN CN202010344801.5A patent/CN112314711A/en active Pending
Non-Patent Citations (2)
| Title |
|---|
| 卢会杰等: "《有机化学实验》", 31 July 2009, 河南科学技术出版社 * |
| 无: "红糖姜撞奶的制作", 《百度经验 HTTPS://JINGYAN.BAIDU.COM/ARTICLE/2A13832864EB3B474A134FB6.HTML》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115176844A (en) * | 2022-07-19 | 2022-10-14 | 苏晓莹 | Ginger milk formula and preparation method thereof |
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Application publication date: 20210205 |