CN1954716A

CN1954716A - Ginger rheum officinale, honey and vinegar beverage and its preparation method

Info

Publication number: CN1954716A
Application number: CNA2005100158001A
Authority: CN
Inventors: 赵发
Original assignee: Tianjin Zhongying Nano Technology Development Co Ltd
Current assignee: Tianjin Zhongying Nano Technology Development Co Ltd
Priority date: 2005-10-28
Filing date: 2005-10-28
Publication date: 2007-05-02

Abstract

A beverage suitable for the patients of abdominalgia is prepared proportionally from rhubarb, ginger, honey and vinegar. Its preparing process is also disclosed.

Description

A kind of ginger rheum officinale, honey and vinegar beverage and preparation method thereof

[technical field]

The present invention relates to the beverage manufacturing technology, the method for particularly a kind of ginger rheum officinale, honey and vinegar beverage and making thereof.

[background technology]

The vinegar class is the often edible a kind of condiment of people.Vinegar class of the prior art is general, and we eat as condiment, the nutritional labeling of traditional product and formation, can not satisfy people's the consumption demand on edible and health, and single, the function singleness of its taste, can not satisfy the requirement that people pursue healthy and fashion, there is not the function of mouthfeel uniqueness, moderately sour and sweet, the tonifying Qi of regulating the flow of vital energy, so be unsuitable for suffering from caking tangible in the abdomen, the people that do not have diseases such as the poly-or distending pain of the gas of row eats.

[summary of the invention]

The objective of the invention is in order to overcome the deficiencies in the prior art, and provide the method for a kind of ginger rheum officinale, honey and vinegar beverage and making thereof, this ginger rheum officinale, honey and vinegar beverage is improved on the prior art basis, can play the function of the tonifying Qi of regulating the flow of vital energy, so be particularly suitable for suffering from caking tangible in the abdomen, the people that do not have diseases such as the poly-or distending pain of the gas of row eats.

The scheme that the present invention is adopted for achieving the above object is the method for a kind of ginger rheum officinale, honey and vinegar beverage of design and making thereof.The present invention is realized by following method, adds rheum officinale, ginger, honey by vinegar, is made after stirring, sterilizing, and its weight percent content is:

Vinegar (with acetometer) 0.1-4%;

Rheum officinale 3-8%;

Ginger 5-15%;

Honey 5-15%;

Water all the other;

1, water filters the back by filter and uses qualified water bacteria sum: be no more than 100 in every milliliter of water sample, Escherichia coli: every premium on currency is no more than 3 in supporting;

2, take by weighing and clean up after inedible part is selected, removed to rheum officinale, put into agitator tank and add water, stir, system is paste, sterilization;

3, take by weighing and clean up after fresh ginger selects, removes inedible part, put into saucepan and add water, agitator tank put into by the ginger juice that will stew after the system of stewing and rheum officinale stirs together;

4, take by weighing honey and place and dissolve jar, add entry, stir after 1-2 hour, add vinegar, essence;

5, with agitator tank with dissolve feed liquid in the jar, place material-compound tank, after stirring, sterilize, pack, the ginger rheum officinale, honey and vinegar beverage of should invention making;

A kind of ginger rheum officinale, honey and vinegar beverage is characterized in that adding in the vinegar rheum officinale, ginger, honey, and through stirring, be made after the sterilization, sweet mouthfeel has the fragrant of Chinese medicine and ginger.

The invention has the beneficial effects as follows: various constituents have advantage separately, integrate produced nutritious, balanced, the mouthfeel uniqueness can play the function of the tonifying Qi of regulating the flow of vital energy, so be particularly suitable for suffering from caking tangible in the abdomen, the people that do not have diseases such as the poly-or distending pain of the gas of row eats.

[specific embodiment] is described in detail below with reference to embodiments of the invention.Ginger rheum officinale, honey and vinegar of the present invention (weight) in proportion takes by weighing behind 3 kilograms of the rheum officinales and to clean up after it is selected, removes inedible part, puts into agitator tank and adds water, stirs, and system is paste, sterilization.Clean up after 6 kilograms of fresh gingers are selected, remove inedible part, put into saucepan and add water, agitator tank put into by the ginger juice that will stew after the system of stewing and rheum officinale stirs together, sterilizes.Take by weighing 6 kilograms of honey,, place and dissolve jar, add 1 kilogram in water after filtering, stirs and make it to dissolve after 1 hour, add 10 liters of vinegar (proportion is 1,05, and total acid is/100 milliliters of 5 grams) again, 0,1 liter of spices, stirring.Agitator tank and the feed liquid of dissolving in the jar are placed material-compound tank, stirred again one hour.The beverage that stirs is added sterilizer at 60-70 ℃, heated 15-40 minute, get final product finished product through packing.

Claims

The preparation method of 1 one kinds of ginger rheum officinale, honey and vinegar beverages is characterized in that adding rheum officinale, ginger, honey in vinegar, its weight percent content is:

Vinegar (with acetometer) 0.1-4%;

Rheum officinale 3-8%;

Ginger 5-15%;

Honey 5-15%;

Water all the other;

After stirring, sterilizing, be made.
2 preparation methods according to the described ginger rheum officinale, honey and vinegar beverage of claim 1 clean up after it is characterized in that rheum officinale selected, removes inedible part, put into agitator tank and add water, stir, and system is paste, sterilization.
3 preparation methods according to the described ginger rheum officinale, honey and vinegar beverage of claim 1, clean up after it is characterized in that fresh ginger selected, removes inedible part, put into saucepan and add water, agitator tank put into by the ginger juice that will stew after the system of stewing and rheum officinale stirs together.
4 preparation methods according to the described ginger rheum officinale, honey and vinegar beverage of claim 1 is characterized in that adding honey, and the honey weight percent content is 10%, evenly stir.
5 preparation methods according to the described ginger rheum officinale, honey and vinegar beverage of claim 1, the weight percent content that it is characterized in that adding essence is 0.01%.
6 one kinds of ginger rheum officinale, honey and vinegar beverages is characterized in that adding in the vinegar rheum officinale, ginger, honey, and through stirring, be made after the sterilization, sweet mouthfeel has the fragrant of Chinese medicine and ginger.