CN116138377A - Licorice and dried ginger plant beverage and preparation method thereof - Google Patents
Licorice and dried ginger plant beverage and preparation method thereof Download PDFInfo
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- CN116138377A CN116138377A CN202310284818.XA CN202310284818A CN116138377A CN 116138377 A CN116138377 A CN 116138377A CN 202310284818 A CN202310284818 A CN 202310284818A CN 116138377 A CN116138377 A CN 116138377A
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- parts
- dried ginger
- red date
- plant beverage
- liquorice
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- 235000006200 Glycyrrhiza glabra Nutrition 0.000 title claims abstract description 38
- 235000013361 beverage Nutrition 0.000 title claims abstract description 38
- 244000303040 Glycyrrhiza glabra Species 0.000 title claims abstract description 23
- 235000001453 Glycyrrhiza echinata Nutrition 0.000 title claims abstract description 17
- 235000017382 Glycyrrhiza lepidota Nutrition 0.000 title claims abstract description 17
- 229940010454 licorice Drugs 0.000 title claims abstract description 17
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 244000273928 Zingiber officinale Species 0.000 title 1
- 241000234314 Zingiber Species 0.000 claims abstract description 39
- 235000020418 red date juice Nutrition 0.000 claims abstract description 28
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 claims abstract description 21
- 235000011477 liquorice Nutrition 0.000 claims abstract description 21
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 17
- 235000008397 ginger Nutrition 0.000 claims abstract description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
- 241000202807 Glycyrrhiza Species 0.000 claims abstract description 15
- 238000009835 boiling Methods 0.000 claims abstract description 14
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 13
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 238000002791 soaking Methods 0.000 claims description 15
- 238000001914 filtration Methods 0.000 claims description 11
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims description 9
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 9
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 claims description 9
- 239000004299 sodium benzoate Substances 0.000 claims description 9
- 235000010234 sodium benzoate Nutrition 0.000 claims description 9
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims description 9
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims description 9
- 238000004140 cleaning Methods 0.000 claims description 7
- 241000196324 Embryophyta Species 0.000 abstract description 17
- 238000000034 method Methods 0.000 abstract description 5
- 235000015097 nutrients Nutrition 0.000 abstract description 4
- 230000008569 process Effects 0.000 abstract description 4
- 238000002156 mixing Methods 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 235000013373 food additive Nutrition 0.000 abstract description 2
- 239000002778 food additive Substances 0.000 abstract description 2
- 230000002195 synergetic effect Effects 0.000 abstract description 2
- 230000000052 comparative effect Effects 0.000 description 13
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 8
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 4
- 229930003268 Vitamin C Natural products 0.000 description 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 4
- 235000012055 fruits and vegetables Nutrition 0.000 description 4
- 235000019154 vitamin C Nutrition 0.000 description 4
- 239000011718 vitamin C Substances 0.000 description 4
- 150000001720 carbohydrates Chemical class 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 235000014633 carbohydrates Nutrition 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 244000308760 Helichrysum petiolatum Species 0.000 description 1
- 235000013537 Helichrysum petiolatum Nutrition 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 235000021049 nutrient content Nutrition 0.000 description 1
- 235000021048 nutrient requirements Nutrition 0.000 description 1
- 239000000419 plant extract Substances 0.000 description 1
- 238000004537 pulping Methods 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 229940126680 traditional chinese medicines Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 238000005406 washing Methods 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
- 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
Landscapes
- 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)
Abstract
The invention provides a licorice dried ginger plant beverage and a preparation method thereof, wherein the plant beverage comprises the following raw materials: 40-60 parts of white granulated sugar; 10-14 parts of dried ginger; 3-7 parts of liquorice; 3-7 parts of dried orange peel; and 1-3 parts of red date juice, wherein the preparation method comprises the steps of mixing 40-60 parts of white granulated sugar; 10-14 parts of dried ginger; 3-7 parts of liquorice; 3-7 parts of dried orange peel are put into water and boiled for 30-40 min at the temperature of 60-70 ℃, then 1-3 parts of red date juice is added, and the boiling is continued for 5-10 min, thus obtaining the liquorice and dried ginger plant beverage. The invention has the beneficial effects that: the liquorice and dried ginger plant beverage provided by the invention has no food additive, is extracted from pure plants, and is prepared by mixing liquorice, dried ginger, dried orange peel and red date juice, and the components are mutually matched in a synergistic way, so that the loss of nutrients in the raw materials in the boiling process is reduced, and the prepared plant beverage is rich in nutrition.
Description
Technical Field
The invention relates to the technical field of traditional Chinese medicines, in particular to a licorice and dried ginger plant beverage and a preparation method thereof.
Background
The plant beverage is a beverage product prepared by processing or fermenting plants or plant extracts (except tea and coffee) as raw materials. The plant beverage is close to nature, the beverage made of the plant is healthier, and the development of the plant beverage is good along with the strengthening of the concerns of consumers on the concepts of health, nature and the like.
The plant beverage is prepared by basically taking fruits and vegetables as main materials, slicing or pulping the fruits and vegetables, boiling the fruits and vegetables at high temperature, and filtering the fruits and vegetables to obtain the plant beverage, wherein nutrient substances are seriously lost in the high-temperature boiling process, and the nutrient requirements of people cannot be met.
Disclosure of Invention
The invention aims to provide a liquorice-dried ginger plant beverage and a preparation method thereof, and solves the technical problem that the existing plant beverage has fewer nutrient substances.
The licorice and dried ginger plant beverage comprises the following raw materials in parts by weight:
40-60 parts of white granulated sugar; 10-14 parts of dried ginger; 3-7 parts of liquorice; 3-7 parts of dried orange peel; and 1-3 parts of red date juice.
The licorice dried ginger plant beverage provided by the invention has the following beneficial effects: the liquorice and dried ginger plant beverage provided by the invention has no food additive, is extracted from pure plants, and is prepared by mixing liquorice, dried ginger, dried orange peel and red date juice, and the components are mutually matched in a synergistic way, so that the loss of nutrients in the raw materials in the boiling process is reduced, and the prepared plant beverage is rich in nutrition.
In addition, the licorice dried ginger plant beverage provided by the invention can also have the following additional technical characteristics:
further, the material comprises the following raw materials in parts by weight: 40 parts of white granulated sugar; 10 parts of dried ginger; 3 parts of liquorice; 3 parts of dried orange peel; and 1 part of red date juice.
Further, the material comprises the following raw materials in parts by weight: 60 parts of white granulated sugar; 14 parts of dried ginger; 7 parts of liquorice; 7 parts of dried orange peel; and 3 parts of red date juice.
Further, the adding amount of the dried ginger is 10 g/L-15 g/L, and the adding amount of the liquorice is 5 g/L-10 g/L.
Further, the preparation method of the red date juice comprises the following steps:
soaking red date in a solution containing 0.25-0.63% of sodium carboxymethyl cellulose and 0.04-0.07% of sodium benzoate for 20-30 min, taking out and cleaning, soaking the red date in water, boiling for 20-30 min at 60-70 ℃, and filtering to obtain the red date juice.
Further, the preparation method of the red date juice comprises the following steps:
soaking red date in solution containing 0.63% sodium carboxymethylcellulose and 0.07% sodium benzoate for 20-30 min, taking out and cleaning, soaking red date in water, boiling at 60-70deg.C for 20-30 min, and filtering to obtain red date juice.
The invention provides a preparation method of a licorice dried ginger plant beverage, which comprises the following steps:
40-60 parts of white granulated sugar; 10-14 parts of dried ginger; 3-7 parts of liquorice; 3-7 parts of dried orange peel are put into water and boiled for 30-40 min at the temperature of 60-70 ℃, then 1-3 parts of red date juice is added, and the boiling is continued for 5-10 min, thus obtaining the liquorice and dried ginger plant beverage.
Additional aspects and advantages of the invention will be set forth in part in the description which follows, and in part will be obvious from the description, or may be learned by practice of the invention.
Detailed Description
In order that the objects, features and advantages of the invention will be readily understood, a more particular description of the invention will be rendered by reference to the following description. In this description, particular implementations of embodiments of the invention are specifically disclosed as some ways of implementing the principles of embodiments of the invention, but it should be understood that the scope of embodiments of the invention is not limited in this respect. On the contrary, the embodiments of the invention include all alternatives, modifications and equivalents as may be included within the spirit and scope of the appended claims.
Example 1
40 parts of white granulated sugar; 10 parts of dried ginger; 3 parts of liquorice; decocting 3 parts of dried orange peel in water at 60 ℃ for 30min, adding 1 part of red date juice, and continuously decocting for 5min to obtain the liquorice-dried ginger plant beverage.
Soaking fructus Jujubae in solution containing 0.25% sodium carboxymethylcellulose and 0.04% sodium benzoate for 20min, taking out, cleaning, soaking fructus Jujubae in water, decocting at 60deg.C for 20min, and filtering to obtain fructus Jujubae juice.
Example 2
50 parts of white granulated sugar; 12 parts of dried ginger; 4 parts of liquorice; decocting pericarpium Citri Tangerinae 4 parts in water at 65deg.C for 35min, adding fructus Jujubae juice 2 parts, and decocting for 8min to obtain Glycyrrhrizae radix and Zingiberis rhizoma plant beverage.
Soaking fructus Jujubae in solution containing 0.45% sodium carboxymethylcellulose and 0.05% sodium benzoate for 25min, taking out, cleaning, soaking fructus Jujubae in water, decocting at 65deg.C for 25min, and filtering to obtain fructus Jujubae juice.
Example 3
60 parts of white granulated sugar; 14 parts of dried ginger; 7 parts of liquorice; decocting 7 parts of dried orange peel in water at 70 ℃ for 40min, adding 3 parts of red date juice, and continuously decocting for 10min to obtain the liquorice-dried ginger plant beverage.
Soaking fructus Jujubae in solution containing 0.63% sodium carboxymethylcellulose and 0.07% sodium benzoate for 30min, taking out, cleaning, soaking fructus Jujubae in water, decocting at 70deg.C for 30min, and filtering to obtain fructus Jujubae juice.
Comparative example 1
The only difference between comparative example 1 and example 1 is that the preparation method of the red date juice is different, the red date juice is obtained by directly soaking the red date in water, decocting for 20min at 60 ℃ and filtering.
Comparative example 2
The only difference between comparative example 2 and example 1 is that the solution used for immersing red dates is different, comparative example 2 is to immersing red dates in a solution containing 0.25% sodium carboxymethyl cellulose for 20min, then taking out and washing, immersing red dates in water, boiling for 20min at 60 ℃, and filtering to obtain red date juice.
Comparative example 3
The only difference between comparative example 3 and example 1 is that the solution for immersing red date is different, comparative example 3 is to immersing red date in the solution containing 0.04% sodium benzoate for 20-30 min, then take out and wash, immersing red date in water, boiling for 20-30 min at 60 deg.C, filtering to obtain red date juice.
The licorice dried plant beverages prepared in examples 1 to 3, comparative examples 1 to 3 were subjected to nutrient content detection, and the contents of energy, protein, fat, carbohydrate, and vitamins contained in each 100ml of licorice plant beverage were measured.
| Energy (kJ) | Protein (g) | Fat (g) | Carbohydrates (g) | Vitamin C (mg) | |
| Example 1 | 85 | 0 | 0 | 5.0 | 25.4 |
| Example 2 | 84 | 0 | 0 | 5.23 | 24.6 |
| Example 3 | 86 | 0 | 0 | 5.17 | 25.3 |
| Comparative example 1 | 88 | 0 | 0 | 4.81 | 18.71 |
| Comparative example 2 | 83 | 0 | 0 | 4.79 | 18.65 |
| Comparative example 3 | 87 | 0 | 0 | 4.77 | 17.25 |
From the table, the content of vitamin C in the plant beverage prepared by the raw materials and the method is far greater than that of the vitamin C in the comparative examples 1-3, which shows that the red date juice can reduce the loss of vitamin C and ensure the nutrition components of the plant beverage in the boiling process after the red date juice is soaked in the solution of sodium carboxymethyl cellulose and sodium benzoate.
The foregoing examples illustrate only a few embodiments of the invention and are described in detail herein without thereby limiting the scope of the invention. It should be noted that it will be apparent to those skilled in the art that several variations and modifications can be made without departing from the spirit of the invention, which are all within the scope of the invention. Accordingly, the scope of protection of the present invention is to be determined by the appended claims.
Claims (7)
1. The licorice and dried ginger plant beverage is characterized by comprising the following raw materials in parts by weight:
40-60 parts of white granulated sugar; 10-14 parts of dried ginger; 3-7 parts of liquorice; 3-7 parts of dried orange peel; and 1-3 parts of red date juice.
2. The licorice dried ginger plant beverage according to claim 1, which is characterized by comprising the following raw materials in parts by weight:
40 parts of white granulated sugar; 10 parts of dried ginger; 3 parts of liquorice; 3 parts of dried orange peel; and 1 part of red date juice.
3. The licorice dried ginger plant beverage according to claim 1, which is characterized by comprising the following raw materials in parts by weight:
60 parts of white granulated sugar; 14 parts of dried ginger; 7 parts of liquorice; 7 parts of dried orange peel; and 3 parts of red date juice.
4. The licorice dried ginger plant drink according to claim 1, wherein the added amount of the dried ginger is 10g/L to 15g/L, and the added amount of the licorice is 5g/L to 10g/L.
5. The licorice dried ginger plant beverage according to claim 1, wherein the preparation method of the red date juice comprises the steps of:
soaking red date in a solution containing 0.25-0.63% of sodium carboxymethyl cellulose and 0.04-0.07% of sodium benzoate for 20-30 min, taking out and cleaning, soaking the red date in water, boiling for 20-30 min at 60-70 ℃, and filtering to obtain the red date juice.
6. The licorice dried ginger plant beverage according to claim 1, wherein the preparation method of the red date juice comprises the steps of:
soaking red date in solution containing 0.63% sodium carboxymethylcellulose and 0.07% sodium benzoate for 20-30 min, taking out and cleaning, soaking red date in water, boiling at 60-70deg.C for 20-30 min, and filtering to obtain red date juice.
7. The preparation method of the licorice dried ginger plant beverage is characterized by comprising the following steps:
40-60 parts of white granulated sugar; 10-14 parts of dried ginger; 3-7 parts of liquorice; 3-7 parts of dried orange peel are put into water and boiled for 30-40 min at the temperature of 60-70 ℃, then 1-3 parts of red date juice is added, and the boiling is continued for 5-10 min, thus obtaining the liquorice and dried ginger plant beverage.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202310284818.XA CN116138377A (en) | 2023-03-22 | 2023-03-22 | Licorice and dried ginger plant beverage and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202310284818.XA CN116138377A (en) | 2023-03-22 | 2023-03-22 | Licorice and dried ginger plant beverage and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN116138377A true CN116138377A (en) | 2023-05-23 |
Family
ID=86356388
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202310284818.XA Pending CN116138377A (en) | 2023-03-22 | 2023-03-22 | Licorice and dried ginger plant beverage and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN116138377A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20100137074A (en) * | 2009-06-22 | 2010-12-30 | 이원춘 | Coating composition for preserving fruits and vegetables |
| CN103355711A (en) * | 2012-03-31 | 2013-10-23 | 杨东让 | Preparation method of natural red date juice |
| CN106942420A (en) * | 2017-03-28 | 2017-07-14 | 许昌学院 | A kind of research of the processing technology of red date, haw thorn tea beverage |
| CN108324906A (en) * | 2017-01-20 | 2018-07-27 | 王新军 | A kind of relieving cough and reducing sputum new prescription |
| CN110583825A (en) * | 2018-06-12 | 2019-12-20 | 林长泉 | Ginger tea with good using effect and preparation method thereof |
-
2023
- 2023-03-22 CN CN202310284818.XA patent/CN116138377A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20100137074A (en) * | 2009-06-22 | 2010-12-30 | 이원춘 | Coating composition for preserving fruits and vegetables |
| CN103355711A (en) * | 2012-03-31 | 2013-10-23 | 杨东让 | Preparation method of natural red date juice |
| CN108324906A (en) * | 2017-01-20 | 2018-07-27 | 王新军 | A kind of relieving cough and reducing sputum new prescription |
| CN106942420A (en) * | 2017-03-28 | 2017-07-14 | 许昌学院 | A kind of research of the processing technology of red date, haw thorn tea beverage |
| CN110583825A (en) * | 2018-06-12 | 2019-12-20 | 林长泉 | Ginger tea with good using effect and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 甘智荣等: "脾胃虚弱不发愁", 31 July 2015, 吉林科学技术出版社, pages: 138 * |
| 赵晓玲;: "低糖山楂果脯加工工艺研究", 中国食物与营养, no. 04, 28 April 2015 (2015-04-28), pages 2 - 3 * |
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