CN105146615A - Red yeast rice and ginger juice beverage capable of promoting digestion and reducing blood lipid and preparation method of red yeast rice ginger juice beverage - Google Patents
Red yeast rice and ginger juice beverage capable of promoting digestion and reducing blood lipid and preparation method of red yeast rice ginger juice beverage Download PDFInfo
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- CN105146615A CN105146615A CN201510464282.5A CN201510464282A CN105146615A CN 105146615 A CN105146615 A CN 105146615A CN 201510464282 A CN201510464282 A CN 201510464282A CN 105146615 A CN105146615 A CN 105146615A
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- 235000006886 Zingiber officinale Nutrition 0.000 title claims abstract description 52
- 235000008397 ginger Nutrition 0.000 title claims abstract description 52
- 229940026314 red yeast rice Drugs 0.000 title claims abstract description 26
- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 21
- 230000029087 digestion Effects 0.000 title claims abstract description 17
- 238000002360 preparation method Methods 0.000 title claims description 7
- 239000008280 blood Substances 0.000 title abstract description 4
- 210000004369 blood Anatomy 0.000 title abstract description 4
- 150000002632 lipids Chemical class 0.000 title abstract description 4
- 244000273928 Zingiber officinale Species 0.000 title abstract 8
- 230000001737 promoting effect Effects 0.000 title abstract 3
- 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 21
- 239000000843 powder Substances 0.000 claims abstract description 15
- XOAAWQZATWQOTB-UHFFFAOYSA-N taurine Chemical compound NCCS(O)(=O)=O XOAAWQZATWQOTB-UHFFFAOYSA-N 0.000 claims abstract description 14
- 240000002853 Nelumbo nucifera Species 0.000 claims abstract description 9
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims abstract description 9
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims abstract description 9
- 241001313710 Dictyophora indusiata Species 0.000 claims abstract description 7
- 241000951473 Schizonepeta Species 0.000 claims abstract description 7
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims abstract description 7
- 235000004879 dioscorea Nutrition 0.000 claims abstract description 7
- 235000013312 flour Nutrition 0.000 claims abstract description 7
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 229960003080 taurine Drugs 0.000 claims abstract description 7
- 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 7
- 229960002675 xylitol Drugs 0.000 claims abstract description 7
- 235000010447 xylitol Nutrition 0.000 claims abstract description 7
- 239000000811 xylitol Substances 0.000 claims abstract description 7
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims abstract description 5
- 241000234314 Zingiber Species 0.000 claims description 45
- 235000014080 ginger ale Nutrition 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 238000000855 fermentation Methods 0.000 claims description 7
- 230000004151 fermentation Effects 0.000 claims description 7
- 230000001954 sterilising effect Effects 0.000 claims description 7
- 238000004659 sterilization and disinfection Methods 0.000 claims description 7
- 241000628997 Flos Species 0.000 claims description 6
- 235000003956 Luffa Nutrition 0.000 claims description 6
- 244000050983 Luffa operculata Species 0.000 claims description 6
- 241000698291 Rugosa Species 0.000 claims description 6
- 239000012634 fragment Substances 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 239000002002 slurry Substances 0.000 claims description 6
- 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 claims description 3
- 229910052799 carbon Inorganic materials 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 239000004744 fabric Substances 0.000 claims description 3
- 238000011049 filling Methods 0.000 claims description 3
- 239000008103 glucose Substances 0.000 claims description 3
- 239000011229 interlayer Substances 0.000 claims description 3
- 230000014759 maintenance of location Effects 0.000 claims description 3
- 238000000034 method Methods 0.000 claims description 3
- 229910001220 stainless steel Inorganic materials 0.000 claims description 3
- 239000010935 stainless steel Substances 0.000 claims description 3
- 235000002723 Dioscorea alata Nutrition 0.000 abstract description 5
- 235000005362 Dioscorea floribunda Nutrition 0.000 abstract description 5
- 235000004868 Dioscorea macrostachya Nutrition 0.000 abstract description 5
- 235000005361 Dioscorea nummularia Nutrition 0.000 abstract description 5
- 235000005360 Dioscorea spiculiflora Nutrition 0.000 abstract description 5
- 210000002784 stomach Anatomy 0.000 abstract description 5
- 230000000694 effects Effects 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 210000000952 spleen Anatomy 0.000 abstract description 3
- 235000002722 Dioscorea batatas Nutrition 0.000 abstract description 2
- 235000006536 Dioscorea esculenta Nutrition 0.000 abstract description 2
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- 238000010792 warming Methods 0.000 abstract description 2
- 244000302544 Luffa aegyptiaca Species 0.000 abstract 1
- 235000009814 Luffa aegyptiaca Nutrition 0.000 abstract 1
- 240000007594 Oryza sativa Species 0.000 abstract 1
- 235000007164 Oryza sativa Nutrition 0.000 abstract 1
- 241000220317 Rosa Species 0.000 abstract 1
- 102000004139 alpha-Amylases Human genes 0.000 abstract 1
- 108090000637 alpha-Amylases Proteins 0.000 abstract 1
- 229940024171 alpha-amylase Drugs 0.000 abstract 1
- 239000002085 irritant Substances 0.000 abstract 1
- 231100000021 irritant Toxicity 0.000 abstract 1
- 235000009566 rice Nutrition 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 3
- 235000007056 Dioscorea composita Nutrition 0.000 description 2
- 235000009723 Dioscorea convolvulacea Nutrition 0.000 description 2
- GLZPCOQZEFWAFX-UHFFFAOYSA-N Geraniol Chemical compound CC(C)=CCCC(C)=CCO GLZPCOQZEFWAFX-UHFFFAOYSA-N 0.000 description 2
- 235000006350 Ipomoea batatas var. batatas Nutrition 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 230000000149 penetrating effect Effects 0.000 description 2
- WTEVQBCEXWBHNA-UHFFFAOYSA-N Citral Natural products CC(C)=CCCC(C)=CC=O WTEVQBCEXWBHNA-UHFFFAOYSA-N 0.000 description 1
- 235000019750 Crude protein Nutrition 0.000 description 1
- GLZPCOQZEFWAFX-YFHOEESVSA-N Geraniol Natural products CC(C)=CCC\C(C)=C/CO GLZPCOQZEFWAFX-YFHOEESVSA-N 0.000 description 1
- 239000005792 Geraniol Substances 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- 240000008415 Lactuca sativa Species 0.000 description 1
- 208000025865 Ulcer Diseases 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000036592 analgesia Effects 0.000 description 1
- 239000003242 anti bacterial agent Substances 0.000 description 1
- 230000000879 anti-atherosclerotic effect Effects 0.000 description 1
- 230000002082 anti-convulsion Effects 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 230000000118 anti-neoplastic effect Effects 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 230000000840 anti-viral effect Effects 0.000 description 1
- 229940088710 antibiotic agent Drugs 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 239000000496 cardiotonic agent Substances 0.000 description 1
- 239000003610 charcoal Substances 0.000 description 1
- 230000002279 cholagogic effect Effects 0.000 description 1
- 229940043350 citral Drugs 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- WWULHQLTPGKDAM-UHFFFAOYSA-N gamma-eudesmol Natural products CC(C)C1CC(O)C2(C)CCCC(=C2C1)C WWULHQLTPGKDAM-UHFFFAOYSA-N 0.000 description 1
- 210000001156 gastric mucosa Anatomy 0.000 description 1
- WTEVQBCEXWBHNA-JXMROGBWSA-N geranial Chemical compound CC(C)=CCC\C(C)=C\C=O WTEVQBCEXWBHNA-JXMROGBWSA-N 0.000 description 1
- 229940113087 geraniol Drugs 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
- 235000013402 health food Nutrition 0.000 description 1
- 230000002440 hepatic effect Effects 0.000 description 1
- 230000001939 inductive effect Effects 0.000 description 1
- 235000014058 juice drink Nutrition 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 238000005461 lubrication Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000002366 mineral element Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 210000003254 palate Anatomy 0.000 description 1
- 244000045947 parasite Species 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 235000020995 raw meat Nutrition 0.000 description 1
- 235000012045 salad Nutrition 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 208000010110 spontaneous platelet aggregation Diseases 0.000 description 1
- 210000004243 sweat Anatomy 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
- 231100000397 ulcer Toxicity 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- OJYLAHXKWMRDGS-UHFFFAOYSA-N zingerone Chemical compound COC1=CC(CCC(C)=O)=CC=C1O OJYLAHXKWMRDGS-UHFFFAOYSA-N 0.000 description 1
Classifications
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- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- 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
- A23L2/80—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by adsorption
-
- 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
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
-
- 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)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a red yeast rice ginger juice beverage capable of promoting digestion and reducing blood lipid. The ginger juice beverage is characterized by consisting of the following raw materials in parts by weight: 150-160 parts of ginger, 20-30 parts of red yeast rice, 6-7 parts of pea buds, 8-12 parts of fresh fineleaf schizonepeta herb, 7-11 parts of yam flour, 5-7 parts of bamboo mushroom powder, 3-4 parts of dishcloth gourd powder, 5-6 parts of lotus plumules, 2-3 parts of rose powder, 4-6 parts of xylitol, 0.03-0.05 part of taurine, an appropriate amount of citric acid, an appropriate amount of alpha-amylase, and an appropriate amount of Angel brand rice leaven. According to the red yeast rice ginger juice beverage disclosed by the invention, activated carbon is adopted for adsorbing irritant smell in the ginger, and through a semi-fermenting manner, a minor amount of bouquet is generated, so that the red yeast rice ginger juice beverage is delicate fragrant, refreshing, fine and smooth in mouth feel; the raw materials of the red yeast rice and the like, which are added, have the efficacies of invigorating the spleen, warming the stomach, promoting digestion, and the like; Chinese yam, the lotus plumules and the like, which are added, are rich in nutrition, and have the health care effects of reducing blood lipid, invigorating the stomach and the like.
Description
Technical field
The invention belongs to food processing field, specifically a kind of red yeast rice helps digestion lipopenicillinase ginger ale and preparation method thereof.
Background technology
Ginger is that Zingiber ginger belongs to the herbal fresh rhizome of perennial root, and meat is plump, and taste is pungent, slightly warm in nature, has unique fragranced and ginger pungent.Ginger is nutritious, containing the multiple nutritional labeling useful to human body, as crude protein, carbohydrate, several amino acids, abundant vitamin and mineral element, also containing zingiberone, salad oil, gingerol and the bioactivator such as citral, zingiberol, enjoy singing the praises of of " natural antibiotics ".
The existing function of going raw meat seasoning, subtracting greasy removing toxic substances of ginger, the medicinal efficacy of stimulate circulation again, improve a poor appetite, strengthen digestion, Appetitive stomachic, inducing sweat and dispelling exogenous evils, warming spleen and stomach for dispelling cold.Much research in recent years shows, ginger has platelet aggregation-against, boosting cardiac stimulant, reducing blood lipid; Antiatherosclerosis, protection gastric mucosa, ulcer; Also there is anti-inflammation and sterilization, hepatic cholagogic, expelling parasite, analgesia, antiviral, anti-inflammatory, the effect such as anticonvulsion, anti-oxidant; Compound containing a kind of geraniol in ginger, can strengthen other antineoplastic effects, can be used for antitumor.
China's ginger resource is very abundant, it medicine food have both, nutrition protect property and multiple efficacies, make its goods become people and like the health food with favor, the turbid beverage that to be at present drink that Raw material processing becomes with ginger be mostly sense organ is not good enough, and there is the penetrating odor of one ginger, affect mouthfeel.Meanwhile, because composition in existing ginger juice drink is single, nutriment is not abundant, health care is not obvious, does not meet the requirement of modern people to food.
Summary of the invention
For solving the problems of the technologies described above, the object of this invention is to provide a kind of red yeast rice and to help digestion lipopenicillinase ginger ale and preparation method thereof.
For achieving the above object, the technical solution used in the present invention is as follows:
A kind of red yeast rice helps digestion lipopenicillinase ginger ale; it is characterized in that, be made up of the raw material of following weight portion: ginger 150-160, red yeast rice 20-30, pea sprouting 6-7, fresh schizonepeta 8-12, yam flour 7-11, bamboo mushroom powder 5-7, Luffa powder 3-4, lotus nut 5-6, Flos Rosae Rugosas pollen 2-3, xylitol 4-6, taurine 0.03-0.05, citric acid is appropriate, AMS is appropriate, Angel koji is appropriate.
Red yeast rice helps digestion the preparation method of lipopenicillinase ginger ale, it is characterized in that, comprises the following steps:
(1) fresh ginger is selected, clean up, being cut into length and width after peeling is 0.5-1.0cm, thickness is the fragment of 0.2-0.3cm, then being wrapped in by ginger fragment is equipped with in the interlayer cloth of active carbon, is placed in water-bath and steams 20-30min, add the pure water of 3 times of ginger weight portions after taking-up, add citric acid according to the consumption of 1.5g/L again to carry out color retention and be placed on beater and pull an oar, obtain ginger magma;
(2) be placed in stainless-steel pan by the mixing of gained ginger magma, gelatinization 50-60min at 70-75 DEG C, lowers the temperature after abundant gelatinization, for subsequent use;
(3) pH of the ginger Normal juice after gelatinization is adjusted to 4-5, AMS is added again by the consumption of 0.2mL/L, isothermal holding 30-35min at the temperature of 55-60 DEG C, appropriate Angel koji cold fermentation is added after cooling the temperature to 10-15 DEG C, when ginger original juice fermentation a period of time to the glucose content in ginger juice is original 45%-55%, high-temperature sterilization obtains the ginger juice that ferments;
(4) put into a small amount of water after red yeast rice, lotus nut being cleaned and soak 40-50min, then wear into slurry together with pea sprouting, fresh schizonepeta, for subsequent use;
(5) put into high pressure homogenizer after being mixed together by the slurries that ferment ginger juice and yam flour, bamboo mushroom powder, Luffa powder, Flos Rosae Rugosas pollen, xylitol, taurine and step (4) obtain and carry out homogeneous process under the pressure of 20-25Mpa; then filling after adding appropriate pure water mixing; sterilization 8-10min at the temperature of 110-120 DEG C, obtains described red yeast rice and to help digestion lipopenicillinase ginger ale.
Beneficial effect of the present invention:
The present invention adopts the penetrating odor in charcoal absorption ginger, produces micro-aroma, this product is had pleasant to the palate by the mode of half fermentation, the mouthfeel of fine and smooth lubrication; The raw materials such as the red yeast rice added, having invigorating the spleen warms up the effects such as stomach helps digestion, and the Chinese yam, lotus nut etc. of interpolation are nutritious, has the health-care effect such as lipopenicillinase, stomach invigorating.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is further illustrated.
Embodiment:
A kind of red yeast rice of the present invention helps digestion lipopenicillinase ginger ale; it is characterized in that, be made up of the raw material of following weight portion (kg): ginger 160, red yeast rice 30, pea sprouting 7, fresh schizonepeta 12, yam flour 11, bamboo mushroom powder 7, Luffa powder 4, lotus nut 6, Flos Rosae Rugosas pollen 3, xylitol 6, taurine 0.05, citric acid is appropriate, AMS is appropriate, Angel koji is appropriate.
Red yeast rice helps digestion the preparation method of lipopenicillinase ginger ale, it is characterized in that, comprises the following steps:
(1) fresh ginger is selected, clean up, being cut into length and width after peeling is 0.5-1.0cm, thickness is the fragment of 0.2-0.3cm, then being wrapped in by ginger fragment is equipped with in the interlayer cloth of active carbon, is placed in water-bath and steams 20-30min, add the pure water of 3 times of ginger weight portions after taking-up, add citric acid according to the consumption of 1.5g/L again to carry out color retention and be placed on beater and pull an oar, obtain ginger magma;
(2) be placed in stainless-steel pan by the mixing of gained ginger magma, gelatinization 50-60min at 70-75 DEG C, lowers the temperature after abundant gelatinization, for subsequent use;
(3) pH of the ginger Normal juice after gelatinization is adjusted to 4-5, AMS is added again by the consumption of 0.2mL/L, isothermal holding 30-35min at the temperature of 55-60 DEG C, appropriate Angel koji cold fermentation is added after cooling the temperature to 10-15 DEG C, when ginger original juice fermentation a period of time to the glucose content in ginger juice is original 45%-55%, high-temperature sterilization obtains the ginger juice that ferments;
(4) put into a small amount of water after red yeast rice, lotus nut being cleaned and soak 40-50min, then wear into slurry together with pea sprouting, fresh schizonepeta, for subsequent use;
(5) put into high pressure homogenizer after being mixed together by the slurries that ferment ginger juice and yam flour, bamboo mushroom powder, Luffa powder, Flos Rosae Rugosas pollen, xylitol, taurine and step (4) obtain and carry out homogeneous process under the pressure of 20-25Mpa; then filling after adding appropriate pure water mixing; sterilization 8-10min at the temperature of 110-120 DEG C, obtains described red yeast rice and to help digestion lipopenicillinase ginger ale.
Claims (2)
1. a red yeast rice helps digestion lipopenicillinase ginger ale; it is characterized in that, be made up of the raw material of following weight portion: ginger 150-160, red yeast rice 20-30, pea sprouting 6-7, fresh schizonepeta 8-12, yam flour 7-11, bamboo mushroom powder 5-7, Luffa powder 3-4, lotus nut 5-6, Flos Rosae Rugosas pollen 2-3, xylitol 4-6, taurine 0.03-0.05, citric acid is appropriate, AMS is appropriate, Angel koji is appropriate.
2. a kind of red yeast rice according to claim 1 helps digestion the preparation method of lipopenicillinase ginger ale, it is characterized in that, comprises the following steps:
(1) fresh ginger is selected, clean up, being cut into length and width after peeling is 0.5-1.0cm, thickness is the fragment of 0.2-0.3cm, then being wrapped in by ginger fragment is equipped with in the interlayer cloth of active carbon, is placed in water-bath and steams 20-30min, add the pure water of 3 times of ginger weight portions after taking-up, add citric acid according to the consumption of 1.5g/L again to carry out color retention and be placed on beater and pull an oar, obtain ginger magma;
(2) be placed in stainless-steel pan by the mixing of gained ginger magma, gelatinization 50-60min at 70-75 DEG C, lowers the temperature after abundant gelatinization, for subsequent use;
(3) pH of the ginger Normal juice after gelatinization is adjusted to 4-5, AMS is added again by the consumption of 0.2mL/L, isothermal holding 30-35min at the temperature of 55-60 DEG C, appropriate Angel koji cold fermentation is added after cooling the temperature to 10-15 DEG C, when ginger original juice fermentation a period of time to the glucose content in ginger juice is original 45%-55%, high-temperature sterilization obtains the ginger juice that ferments;
(4) put into a small amount of water after red yeast rice, lotus nut being cleaned and soak 40-50min, then wear into slurry together with pea sprouting, fresh schizonepeta, for subsequent use;
(5) put into high pressure homogenizer after being mixed together by the slurries that ferment ginger juice and yam flour, bamboo mushroom powder, Luffa powder, Flos Rosae Rugosas pollen, xylitol, taurine and step (4) obtain and carry out homogeneous process under the pressure of 20-25Mpa; then filling after adding appropriate pure water mixing; sterilization 8-10min at the temperature of 110-120 DEG C, obtains described red yeast rice and to help digestion lipopenicillinase ginger ale.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510464282.5A CN105146615A (en) | 2015-08-03 | 2015-08-03 | Red yeast rice and ginger juice beverage capable of promoting digestion and reducing blood lipid and preparation method of red yeast rice ginger juice beverage |
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|---|---|---|---|
| CN201510464282.5A CN105146615A (en) | 2015-08-03 | 2015-08-03 | Red yeast rice and ginger juice beverage capable of promoting digestion and reducing blood lipid and preparation method of red yeast rice ginger juice beverage |
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| CN105146615A true CN105146615A (en) | 2015-12-16 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105851374A (en) * | 2016-04-20 | 2016-08-17 | 安徽舒绿茶业有限公司 | Lemon ginger tea and preparation method thereof |
| CN105901217A (en) * | 2016-04-20 | 2016-08-31 | 安徽舒绿茶业有限公司 | Red date ginger tea and preparation method thereof |
Citations (3)
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| CN102318674A (en) * | 2011-06-30 | 2012-01-18 | 张鹏宴 | Preparation method of ginger tea juice active lactobacillary milk beverage |
| CN103494127A (en) * | 2013-08-30 | 2014-01-08 | 铜陵市天屏山调味品厂 | Making method for black soya bean ginger decoction |
| CN104544397A (en) * | 2014-12-17 | 2015-04-29 | 周言鲁 | Black fragrant rice and ginger juice |
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| CN102318674A (en) * | 2011-06-30 | 2012-01-18 | 张鹏宴 | Preparation method of ginger tea juice active lactobacillary milk beverage |
| CN103494127A (en) * | 2013-08-30 | 2014-01-08 | 铜陵市天屏山调味品厂 | Making method for black soya bean ginger decoction |
| CN104544397A (en) * | 2014-12-17 | 2015-04-29 | 周言鲁 | Black fragrant rice and ginger juice |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105851374A (en) * | 2016-04-20 | 2016-08-17 | 安徽舒绿茶业有限公司 | Lemon ginger tea and preparation method thereof |
| CN105901217A (en) * | 2016-04-20 | 2016-08-31 | 安徽舒绿茶业有限公司 | Red date ginger tea and preparation method thereof |
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