CN106666594A - Paste containing red jujube, ginger juice and honey as well as production method thereof - Google Patents
Paste containing red jujube, ginger juice and honey as well as production method thereof Download PDFInfo
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- CN106666594A CN106666594A CN201710035309.8A CN201710035309A CN106666594A CN 106666594 A CN106666594 A CN 106666594A CN 201710035309 A CN201710035309 A CN 201710035309A CN 106666594 A CN106666594 A CN 106666594A
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- fructus jujubae
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- ginger
- juice
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- 235000012907 honey Nutrition 0.000 title claims abstract description 43
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 15
- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 9
- 235000006886 Zingiber officinale Nutrition 0.000 title abstract 10
- 235000008397 ginger Nutrition 0.000 title abstract 10
- 244000273928 Zingiber officinale Species 0.000 title 1
- 240000008866 Ziziphus nummularia Species 0.000 title 1
- 235000020418 red date juice Nutrition 0.000 claims abstract description 22
- 238000001816 cooling Methods 0.000 claims abstract description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 14
- 238000001914 filtration Methods 0.000 claims abstract description 10
- 238000002156 mixing Methods 0.000 claims abstract description 7
- 235000013372 meat Nutrition 0.000 claims abstract description 6
- 239000006071 cream Substances 0.000 claims description 21
- 235000013379 molasses Nutrition 0.000 claims description 14
- 235000009508 confectionery Nutrition 0.000 claims description 13
- 238000000034 method Methods 0.000 claims description 13
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- 238000004140 cleaning Methods 0.000 claims description 8
- 238000002425 crystallisation Methods 0.000 claims description 7
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- 238000004659 sterilization and disinfection Methods 0.000 claims description 6
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- 235000021579 juice concentrates Nutrition 0.000 abstract 3
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- OVBPIULPVIDEAO-LBPRGKRZSA-N folic acid Chemical compound C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)N[C@@H](CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-LBPRGKRZSA-N 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
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- GVJHHUAWPYXKBD-UHFFFAOYSA-N d-alpha-tocopherol Natural products OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 1
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Classifications
-
- 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
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention discloses paste containing red jujube, ginger juice and honey. The paste containing the red jujube, the ginger juice and the honey comprises the following components in parts by weight: 90-99 parts of raw honey, 1-10 parts of red jujube juice concentrate, 1-10 parts of ginger juice concentrate; and a production method of the paste containing the red jujube, the ginger juice and the honey comprises the following steps: pouring the raw honey into a honey melting box, filtering the raw honey after removing crystals, performing vacuum concentration to remove water content; cooking and cooling the mixture of ginger meat and water, entering concentration treatment after filtration, finishing the concentration to obtain the ginger juice concentrate; adding the honey, the red jujube juice concentrate and the ginger juice concentrate into a preheated stock tank for mixing, and concentrating to form paste after the filtration to obtain the paste containing the red jujube, the ginger juice and the honey. The paste containing the red jujube, the ginger juice and the honey disclosed by the invention has the functions of replenishing blood and tonifying Qi, resisting aging, moisturizing skin, promote tissue regeneration and the like, and is applicable to relieving the problem of sub-health of human bodies of female population in high-speed and high-pressure living and working status.
Description
Technical field
The present invention relates to a kind of bee product of technology and its production method, in particular, it is related to a kind of Fructus Jujubae Sucus Zingberis
Honey paste.
Background technology
Mel is the natural health-care products that Apiss herborization nectar leads to, wherein including：Glucose, Fructose, acids, enzyme
Class, vitamin, mineral, protein, aromatic substance and a small amount of pigment, pollen, sugar alcohols, tannin class, resin etc. other
Bioactive substance.Wherein, glucose and Fructose account for more than 65% in Mel and give sweet taste, hygroscopicity and the energy of Mel
Value and tangible feature；Vitamin is essentially from the pollen in Mel, and it is dimension life to be enriched the most secondary with vitamin B group
Plain C.Common vitamin has riboflavin, pyrrole polyacid (VB6), nicotinic acid, Folic Acid, ascorbic acid, biotin, tocopherol etc.；Mel
In content of mineral substances and content, species in species and blood of human body are very close is easily absorbed by the human body.
China's medical science classical works《Sheng Nong's herbal classic》Middle top grade Mel being classified as in medicine.The traditional Chinese medical science thinks the mild-natured taste of Mel
It is sweet, enter lung, spleen, large intestine channel, with laxation relieving constipation, enter the effect of lung invigorating middle warmer, emergency, removing toxic substances.《Compendium of Materia Medica》Claim：" Mel enters
The work(of medicine has five：Heat clearing away；Invigorating middle warmer；Moisturize；Removing toxic substances；Pain relieving.It is raw then cool in nature, therefore can be antipyretic；It is ripe then warm in nature, therefore energy
Invigorating middle warmer；It is sweet and gentle, therefore can detoxify；Soft and Ru Jin, therefore can moisturize；It is slow to go urgency, therefore trusted subordinate's muscle skin infection pain can be stopped；With
Into, therefore can reconcile hundred medicines, and with the same work(of Radix Glycyrrhizae.Mel during prolonged edible and medicinal, according to putting into practice people
It was found that Mel can play different degrees of relieving spasm to stop pain, nourishing the lung to arrest cough, loosening bowel to relieve constipation, profit to the crowd of different sub-health states
Skin granulation promoting, removing toxic substances etc. are acted on.
Honey paste be with Mel as primary raw material and one kind for being equipped with other edible and medicinal raw materials and preparing be applied to it is each
The health food that class crowd eats.With the improvement of people's living standards and the quickening of rhythm of life, meeting more than different crowds
The state of different subhealth states, such as constipation, skin quality decline, hypertension, hyperosteogeny etc. are shown, while also just because of life
The raising of level, people also more pay attention to healthy, and the side effect brought to reduce medicine starts to select health care
Based food goes to safeguard healthy.Honey paste eats and suitable for various people because being easy to, and starts selected by more next many crowds
Select, and because different crowd is for the function often difference of honey paste, therefore to meet the market demand and needs are directed to
The different demands of people and produce the honey paste of corresponding effect.
The content of the invention
It is an object of the invention to provide a kind of Fructus Jujubae ginger-juice honey cream suitable for women population, it has enriches blood
Gas, defying age, skin moistening granulation promoting etc. are acted on, for women population usually occurs in high rhythm, the life of high pressure, working condition
Some insufficiency of vital energy and bloods, endocrine disturbance the problems such as play certain preventive and therapeutic action, improve immunity of organisms.
For achieving the above object, the invention provides following technical scheme：
A kind of Fructus Jujubae ginger-juice honey cream, including following components represented with weight portion：
Green molasses 90-99 parts,
Concentration jujube juice 1-10 parts,
Concentration Sucus Zingberis 1-10 parts.
In above-mentioned technical proposal, Fructus Jujubae vitamin content is high, has functions that nourishing YIN and invigorating YANG, enriches blood, and remembers in Compendium of Materia Medica
Carry " Fructus Jujubae sweet in the mouth, warm in nature, energy invigorating the spleen and replenishing QI, nourishing blood to promote the production of body fluid, for treating insufficiency of the spleen weak, the lack of appetite just disease such as sugar, deficiency of qi and blood "；Rhizoma Zingiberis Recens
Can stimulate gastric mucosa with removing toxic substances, sterilization, the anti-ageing effect of waiting for a long time, and Sucus Zingberis and cause vasomotor center and orthosympathetic
Reflex excitation, stimulates blood circulation, so as to play stomach invigorating, diaphoresis and antipyretic effect；Jujube juice and Sucus Zingberis are added to into honeybee
In honey, the pungent of Sucus Zingberis can be made up with the sweet of Mel, Fructus Jujubae and Sucus Zingberis are reducing the sweet of Mel, and three's mixing makes honeybee
There is honey ointment invigorating the blood, defying age, skin moistening granulation promoting etc. to act on, and both remain the endemic element of Mel, and in fully having used
The pharmacology principle of doctor's medical science, it is adaptable to alleviate the body that women population occurs in high rhythm, the life of high pressure, working condition
Inferior health problem.
Preferably, the green molasses is Flos Jujubae green molasses.
Mel Jujubae is not easy crystallization, therefore can save the production time for removing crystallization process in process of production, improves
Production efficiency；Mel Jujubae sugariness is big, fructose content big, is thus advantageous to make up the pungent of Sucus Zingberis, improves the overall mouth of honey paste
Sense is preferably, the concentration jujube juice is boiled and formed by Fructus Jujubae, Fructus Jujubae leaf and water.
Wherein, in Fructus Jujubae leaf contain substantial amounts of vitamin C, it is possible to increase body immunity, maintain epithelial cell elasticity and
The volatile oil reduced in wrinkle, and Rhizoma Zingiberis Recens can promote the vitamin in Fructus Jujubae leaf to be absorbed by the body.
A kind of method for producing Fructus Jujubae ginger-juice honey cream, comprises the following steps：
Step 1：Green molasses is poured into melt in sweet case remove crystallization after filtered, then carry out it is concentrated in vacuo remove moisture removal, make
Mel is standby；
Step 2：6-7h will be boiled after Rhizoma Zingiberis Recens meat 3-4 parts and the mixing of water 3-4 parts in kettle is cooked, be incubated 12h, then to boil 6-7h laggard
Row cooling；Being filtered by drainage screen one after cooling carries out concentration in vacuum concentrator, and vacuum is 0.9MPa, concentration
Temperature is 65-70 DEG C, and concentration obtains concentrating Sucus Zingberis after finishing；
Step 3：1-2h is boiled in kettle is cooked after Fructus Jujubae 2.5-3 parts, Fructus Jujubae leaf 0.6-0.8 parts and water 3-4 parts are mixed, is incubated
4h, then boil and cooled down after 2-3h；Being filtered by drainage screen two after cooling carries out concentration in vacuum concentrator, very
Reciprocal of duty cycle is 0.9MPa, and thickening temperature is 65-70 DEG C, and concentration obtains concentrating jujube juice after finishing；
Step 4：Head tank is preheated, preheating temperature is 35-40 DEG C；The Mel obtained in step 1,2 and 3, concentration is red
Fructus Jujubae juice, concentration Sucus Zingberis, are added in preheated head tank and stir 15-20min, complete homogenizing process；
Step 5：The Mel obtained in step 4 is passed sequentially through into 60 mesh filter screens and 120 mesh filter screens are filtered；Concentration after filtration is adjusted
Into after paste by obtained Fructus Jujubae ginger-juice honey cream；
Step 6：Ozone sterilization is carried out to fill room before fill, fill is carried out at 35 DEG C after sterilizing 30min, after fill terminates
30min stops sterilizing.
Wherein the thickening temperature of Sucus Zingberis and jujube juice is controlled at 65-70 DEG C, nutritional labeling is retained intact and is difficult to be broken
It is bad, reduce the loss of sugar, the sugariness of concentrated fruit juice is ensured with original sugar in fruit juice, it is ensured that made by Rhizoma Zingiberis Recens in honey paste
With the nutritive value of Fructus Jujubae, advantageously in absorption of human body；Head tank preheat at 35-40 DEG C after to Mel, concentration Sucus Zingberis, dense
Contracting jujube juice, is conducive to being difficult to be destroyed by the nutritional labeling in the nutritional labeling and Mel in concentrated fruit juice, while Mel tool
There is good mobility, be easy to be sufficiently mixed with concentrated fruit juice, so as to be conducive to nutritional labeling therein to be sufficiently mixed.
Preferably, the drainage screen one in the step 2 is the drainage screen of 120 mesh, the drainage screen two in the step 3 is
The drainage screen of 200 mesh.
Fructus Jujubae, easily by well-done and form tiny sarcocarp residue, therefore is being formed according to Rhizoma Zingiberis Recens in boiling process with Fructus Jujubae
Residue the different drainage screen from different mesh numbers of particle diameter, it is ensured that the quality of the decoction after filtration.
Preferably, the Fructus Jujubae in the step 3 is entirely cooked after entirely cleaning.
During jujube juice is boiled, in the decoction that the nutrient substance in Fructus Jujubae skin, sarcocarp and Semen Jujubae can be entered,
The nutritional labeling in jujube juice is set more to enrich.
Preferably, add in vacuum concentrator after filtering in the step 5 carrying out concentration, vacuum is
0.95MPa, thickening temperature is 35 DEG C.
Under these conditions concentration is carried out to Mel, while the nutritional labeling do not destroyed in Mel honeybee is less prone to
Honey and concentrated fruit juice lamination, make obtained honey paste color and various nutrient substance be evenly distributed.
It is an advantage of the invention that：
Fructus Jujubae and Rhizoma Zingiberis Recens concentrated juice are added in Mel, the nourishing with fortified honey itself and dietary function is improved.Both remained
The endemic element of Mel, and the pharmacology principle of traditional Chinese medical science medical science has fully been used, with invigorating the blood, defying age, skin moistening granulation promoting etc.
Effect, some insufficiency of vital energy and bloods that women population is usually occurred in high rhythm, the life of high pressure, working condition, interior point
The problems such as secreting imbalance plays certain preventive and therapeutic action；Reduce in production process to original nutrition in Mel and fruit juice
The destruction of material so as to abundant nutrition and be easy to absorption of human body.
Specific embodiment
Below by embodiment, the invention will be further described.It should be understood that preparing described in the embodiment of the present invention
Method is only used for the explanation present invention, rather than limitation of the present invention, to present invention system under the concept thereof of the present invention
The simple modifications of Preparation Method belong to the scope of protection of present invention.
Involved all substances are commercially available in the embodiment of the present invention.
Embodiment one：
1) pretreatment of raw material
A, process green molasses
Flos Jujubae green molasses is poured into melt to be removed in sweet case and is filtered by duplex strainer after crystallization, then by vacuum concentrator
Carry out it is concentrated in vacuo remove moisture removal, the Mel by made by be temporarily stored into cleaning stainless steel cask in it is standby.
B, making concentration Sucus Zingberis
6h will be boiled after Rhizoma Zingiberis Recens meat 3kg and water 3kg mixing in kettle is cooked, be incubated 12h, then boil and cooled down after 6h；After cooling
Filtered by the drainage screen of 120 mesh；Concentration is carried out in vacuum concentrator, vacuum is 0.9MPa, concentration temperature
Spend for 70 DEG C, concentration obtains concentrating Sucus Zingberis after finishing.
C, making concentration jujube juice
Will Fructus Jujubae 2kg, Fructus Jujubae leaf 0.7kg and water 6kg mix after boil 2h in kettle is cooked, be incubated 4h, then boil and carried out after 3h
Cooling；Filtered by the drainage screen of 200 mesh after cooling；Concentration is carried out in vacuum concentrator, vacuum is
0.9MPa, thickening temperature is 70 DEG C, and concentration obtains concentrating jujube juice after finishing, and wherein Fructus Jujubae is entirely cooked after cleaning.
2) homogenizing
Head tank is preheated, preheating temperature is 40 DEG C；By step 1) in obtain Mel 9kg, concentration jujube juice 0.5kg,
Concentration Sucus Zingberis 0.5kg, is added in preheated head tank and stirs 15min, completes homogenizing process.
3) filter, concentrate
By step 2) in the Mel that obtains pass sequentially through 60 mesh filter screens and 120 mesh filter screens are filtered；Add after filtration and enter true
Concentration is carried out in empty concentrator, vacuum is 0.95MPa, and thickening temperature is 35 DEG C, and concentration is tuned into after paste will be obtained
Fructus Jujubae ginger-juice honey cream.
4) fill
Ozone sterilization is carried out to fill room before fill, fill is carried out at 35 DEG C after sterilizing 30min, fill terminates rear 30min and stops
Only sterilize.
Embodiment two：
1) pretreatment of raw material
A, process green molasses
Flos Jujubae green molasses is poured into melt to be removed in sweet case and is filtered by duplex strainer after crystallization, then by vacuum concentrator
Carry out it is concentrated in vacuo remove moisture removal, the Mel by made by be temporarily stored into cleaning stainless steel cask in it is standby.
B, making concentration Sucus Zingberis
7h will be boiled after Rhizoma Zingiberis Recens meat 3kg and water 3kg mixing in kettle is cooked, be incubated 12h, then boil and cooled down after 6.5h；Cooling
Filtered by the drainage screen of 120 mesh afterwards；Concentration is carried out in vacuum concentrator, vacuum is 0.9MPa, concentrated
Temperature is 65 DEG C, and concentration obtains concentrating Sucus Zingberis after finishing.
C, making concentration jujube juice
1.5h is boiled in kettle is cooked after Fructus Jujubae 2.9kg, Fructus Jujubae leaf 0.7kg and water 6kg are mixed, 4h is incubated, then is boiled after 3h
Cooled down；Filtered by the drainage screen of 200 mesh after cooling；Concentration, vacuum are carried out in vacuum concentrator
For 0.9MPa, thickening temperature is 70 DEG C, and concentration obtains concentrating jujube juice after finishing, and wherein Fructus Jujubae is entirely boiled after cleaning
System.
2) homogenizing
Head tank is preheated, preheating temperature is 37 DEG C；By step 1) in obtain Mel 9kg, concentration jujube juice 0.5kg,
Concentration Sucus Zingberis 0.5kg, is added in preheated head tank and stirs 17min, completes homogenizing process.
3) filter, concentrate
By step 2) in the Mel that obtains pass sequentially through 60 mesh filter screens and 120 mesh filter screens are filtered；Add after filtration and enter true
Concentration is carried out in empty concentrator, vacuum is 0.95MPa, and thickening temperature is 35 DEG C, and concentration is tuned into after paste will be obtained
Fructus Jujubae ginger-juice honey cream.
4) fill
Ozone sterilization is carried out to fill room before fill, fill is carried out at 35 DEG C after sterilizing 30min, fill terminates rear 30min and stops
Only sterilize.
Embodiment three：
1) pretreatment of raw material
A, process green molasses
Flos Jujubae green molasses is poured into melt to be removed in sweet case and is filtered by duplex strainer after crystallization, then by vacuum concentrator
Carry out it is concentrated in vacuo remove moisture removal, the Mel by made by be temporarily stored into cleaning stainless steel cask in it is standby.
B, making concentration Sucus Zingberis
6.5h will be boiled after Rhizoma Zingiberis Recens meat 3kg and water 3kg mixing in kettle is cooked, be incubated 12h, then boil and cooled down after 7h；Cooling
Filtered by the drainage screen of 120 mesh afterwards；Concentration is carried out in vacuum concentrator, vacuum is 0.9MPa, concentrated
Temperature is 67 DEG C, and concentration obtains concentrating Sucus Zingberis after finishing.
C, making concentration jujube juice
Will Fructus Jujubae 2.9kg, Fructus Jujubae leaf 0.7kg and water 6kg mix after boil 1h in kettle is cooked, be incubated 4h, then to boil 2h laggard
Row cooling；Filtered by the drainage screen of 200 mesh after cooling；Concentration is carried out in vacuum concentrator, vacuum is
0.9MPa, thickening temperature is 70 DEG C, and concentration obtains concentrating jujube juice after finishing, and wherein Fructus Jujubae is entirely cooked after cleaning.
2) homogenizing
Head tank is preheated, preheating temperature is 35 DEG C；By step 1) in obtain Mel 9kg, concentration jujube juice 0.5kg,
Concentration Sucus Zingberis 0.5kg, is added in preheated head tank and stirs 20min, completes homogenizing process.
3) filter, concentrate
By step 2) in the Mel that obtains pass sequentially through 60 mesh filter screens and 120 mesh filter screens are filtered；Add after filtration and enter true
Concentration is carried out in empty concentrator, vacuum is 0.95MPa, and thickening temperature is 35 DEG C, and concentration is tuned into after paste will be obtained
Fructus Jujubae ginger-juice honey cream.
4) fill
Ozone sterilization is carried out to fill room before fill, fill is carried out at 35 DEG C after sterilizing 30min, fill terminates rear 30min and stops
Only sterilize.
Example IV to six vary in weight with the addition for differing only in raw material in each step of embodiment one, such as table 1 below
It is described：
Table 1
Comparative example one：For commercially available Flos Jujubae original flavor Mel.
Comparative example two：For commercially available fruity honey cream.
Test case：
By Fructus Jujubae ginger-juice honey cream obtained in above-described embodiment one to six and 10 times of comparative example one and two dilute of comparative example
Afterwards, by 20 people sensory test is carried out respectively, 20 people for taking one's test include, child, youth, middle age and old each five people and men and women
Half and half and it is independent of each other；Simultaneously Fructus Jujubae Sucus Zingberis cream obtained in embodiment one to six and comparative example one and comparative example two are existed respectively
After placing 7 days under room temperature, after 10 times of dilute, respectively sensory test is carried out by the people of identical 20, testing standard is as follows：
It is in good taste：Sweet mouthfeel is good to eat, is suitable for the taste of most people；
It is good in taste：Mouthfeel meta-acid is partially sweet, and most people can receive；
Mouthfeel is bad：Mouthfeel peracid is excessively sweet, is not suitable for normal edible；
It is rotten：There is obvious abnormal flavour, taste occurs significant change；
Do not go bad：Free from extraneous odour, taste is suitable, does not change.
Test result is as shown in table 2 below：
Table 2
By the Fructus Jujubae ginger-juice honey cream outward appearance of observation present invention production, color, homogeneous, without lamination, and from mouth
The people for being adapted to different age group and different hierarchies of consumption in sense eat, and all women for participating in test think production of the present invention
Fructus Jujubae ginger-juice honey cream it is in good taste, therefore by its be easier approved by female consumer；From in its nutritional labeling, its tool
There are invigorating the blood, defying age, skin moistening granulation promoting etc. to act on, for women population is in high rhythm, the life of high pressure, working condition
The problems such as some insufficiency of vital energy and bloods, endocrine disturbance for usually occurring, plays certain preventive and therapeutic action, improves immunity of organism
Power.
Claims (7)
1. a kind of Fructus Jujubae ginger-juice honey cream, it is characterised in that including following components represented with weight portion：
Green molasses 90-99 parts,
Concentration jujube juice 1-10 parts,
Concentration Sucus Zingberis 1-10 parts.
2. Fructus Jujubae ginger-juice honey cream according to claim 1, it is characterised in that：The green molasses is Flos Jujubae green molasses.
3. Fructus Jujubae ginger-juice honey cream according to claim 1, it is characterised in that：The concentration jujube juice is by Fructus Jujubae, Fructus Jujubae
Leaf and water are boiled and formed.
4. a kind of method of the Fructus Jujubae ginger-juice honey cream produced described in claim 1-3 any one, it is characterised in that include with
Lower step：
Step 1：Green molasses is poured into melt in sweet case remove crystallization after filtered, then carry out it is concentrated in vacuo remove moisture removal, make
Mel is standby；
Step 2：6-7h will be boiled after Rhizoma Zingiberis Recens meat 3-4 parts and the mixing of water 3-4 parts in kettle is cooked, be incubated 12h, then to boil 6-7h laggard
Row cooling；Being filtered by drainage screen one after cooling carries out concentration in vacuum concentrator, and vacuum is 0.9MPa, concentration
Temperature is 65-70 DEG C, and concentration obtains concentrating Sucus Zingberis after finishing；
Step 3：1-2h is boiled in kettle is cooked after Fructus Jujubae 2.5-3 parts, Fructus Jujubae leaf 0.6-0.8 parts and water 3-4 parts are mixed, is incubated
4h, then boil and cooled down after 2-3h；Being filtered by drainage screen two after cooling carries out concentration in vacuum concentrator, very
Reciprocal of duty cycle is 0.9MPa, and thickening temperature is 65-70 DEG C, and concentration obtains concentrating jujube juice after finishing；
Step 4：Head tank is preheated, preheating temperature is 35-40 DEG C；The Mel obtained in step 1,2 and 3, concentration is red
Fructus Jujubae juice, concentration Sucus Zingberis, are added in preheated head tank and stir 15-20min, complete homogenizing process；
Step 5：The Mel obtained in step 4 is passed sequentially through into 60 mesh filter screens and 120 mesh filter screens are filtered；Concentration after filtration is adjusted
Into after paste by obtained Fructus Jujubae ginger-juice honey cream；
Step 6：Ozone sterilization is carried out to fill room before fill, fill is carried out at 35 DEG C after sterilizing 30min, after fill terminates
30min stops sterilizing.
5. the production method of Fructus Jujubae ginger-juice honey cream according to claim 4, it is characterised in that：Mistake in the step 2
Filter screen one is the drainage screen of 120 mesh, and the drainage screen two in the step 3 is the drainage screen of 200 mesh.
6. the production method of Fructus Jujubae ginger-juice honey cream according to claim 4, it is characterised in that：It is red in the step 3
Entirely cooked after Fructus Jujubae cleaning.
7. the production method of Fructus Jujubae ginger-juice honey cream according to claim 4, it is characterised in that：Filter in the step 5
Adding afterwards carries out concentration in vacuum concentrator, vacuum is 0.95MPa, and thickening temperature is 35 DEG C.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107568722A (en) * | 2017-10-25 | 2018-01-12 | 桂林丰润莱生物科技股份有限公司 | A kind of foster ginge extract paste of blood-enriching face-nourishing |
| CN110101083A (en) * | 2019-05-27 | 2019-08-09 | 杭州千岛湖花妖生物科技有限公司 | A kind of refined honey dew with cough-relieving |
| CN111513279A (en) * | 2020-05-23 | 2020-08-11 | 老蜂农生物科技集团有限公司 | Ginseng maca honey paste and preparation method thereof |
| CN115517364A (en) * | 2022-10-07 | 2022-12-27 | 成都律恩健康管理有限公司 | Composition for assisting female menstrual period conditioning and preparation method thereof |
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| CN102430100A (en) * | 2010-09-29 | 2012-05-02 | 张赞 | Preparation method for ginger and honey paste |
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| CN104489803A (en) * | 2014-12-08 | 2015-04-08 | 王林林 | Making method of health beverage containing red dates and ginger juice |
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| CN102430100A (en) * | 2010-09-29 | 2012-05-02 | 张赞 | Preparation method for ginger and honey paste |
| CN102783591A (en) * | 2012-08-08 | 2012-11-21 | 杨茂森 | Preparation method for fruit juice honey cream |
| CN104489803A (en) * | 2014-12-08 | 2015-04-08 | 王林林 | Making method of health beverage containing red dates and ginger juice |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107568722A (en) * | 2017-10-25 | 2018-01-12 | 桂林丰润莱生物科技股份有限公司 | A kind of foster ginge extract paste of blood-enriching face-nourishing |
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| CN110101083A (en) * | 2019-05-27 | 2019-08-09 | 杭州千岛湖花妖生物科技有限公司 | A kind of refined honey dew with cough-relieving |
| CN111513279A (en) * | 2020-05-23 | 2020-08-11 | 老蜂农生物科技集团有限公司 | Ginseng maca honey paste and preparation method thereof |
| CN115517364A (en) * | 2022-10-07 | 2022-12-27 | 成都律恩健康管理有限公司 | Composition for assisting female menstrual period conditioning and preparation method thereof |
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Application publication date: 20170517 |