CN110122713A - A kind of jujube Chinese yam ginger composite beverage - Google Patents
A kind of jujube Chinese yam ginger composite beverage Download PDFInfo
- Publication number
- CN110122713A CN110122713A CN201910356465.3A CN201910356465A CN110122713A CN 110122713 A CN110122713 A CN 110122713A CN 201910356465 A CN201910356465 A CN 201910356465A CN 110122713 A CN110122713 A CN 110122713A
- Authority
- CN
- China
- Prior art keywords
- ginger
- chinese yam
- jujube
- juice
- water
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Withdrawn
Links
- 235000006886 Zingiber officinale Nutrition 0.000 title claims abstract description 55
- 235000008397 ginger Nutrition 0.000 title claims abstract description 55
- 235000013361 beverage Nutrition 0.000 title claims abstract description 51
- 235000002722 Dioscorea batatas Nutrition 0.000 title claims abstract description 47
- 235000006536 Dioscorea esculenta Nutrition 0.000 title claims abstract description 47
- 240000001811 Dioscorea oppositifolia Species 0.000 title claims abstract description 47
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 title claims abstract description 47
- 239000002131 composite material Substances 0.000 title claims abstract description 19
- 244000273928 Zingiber officinale Species 0.000 title abstract description 7
- 240000008866 Ziziphus nummularia Species 0.000 title abstract 4
- 238000000855 fermentation Methods 0.000 claims abstract description 27
- 230000004151 fermentation Effects 0.000 claims abstract description 27
- 235000021419 vinegar Nutrition 0.000 claims abstract description 15
- 239000000052 vinegar Substances 0.000 claims abstract description 15
- 241000234314 Zingiber Species 0.000 claims description 48
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 30
- 241001247821 Ziziphus Species 0.000 claims description 26
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 24
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 18
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 13
- 239000007788 liquid Substances 0.000 claims description 13
- 235000020418 red date juice Nutrition 0.000 claims description 13
- 238000001914 filtration Methods 0.000 claims description 9
- 239000004310 lactic acid Substances 0.000 claims description 9
- 235000014655 lactic acid Nutrition 0.000 claims description 9
- 241000894006 Bacteria Species 0.000 claims description 8
- 239000003795 chemical substances by application Substances 0.000 claims description 8
- 235000021552 granulated sugar Nutrition 0.000 claims description 8
- 239000000463 material Substances 0.000 claims description 8
- 239000002002 slurry Substances 0.000 claims description 8
- 238000005360 mashing Methods 0.000 claims description 6
- 238000004140 cleaning Methods 0.000 claims description 5
- 239000008367 deionised water Substances 0.000 claims description 5
- 229910021641 deionized water Inorganic materials 0.000 claims description 5
- 235000011194 food seasoning agent Nutrition 0.000 claims description 5
- 238000002360 preparation method Methods 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 4
- 239000002054 inoculum Substances 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 10
- 235000019634 flavors Nutrition 0.000 abstract description 10
- 210000002784 stomach Anatomy 0.000 abstract description 9
- 244000269722 Thea sinensis Species 0.000 abstract description 5
- 230000008901 benefit Effects 0.000 abstract description 5
- 235000009508 confectionery Nutrition 0.000 abstract description 5
- 239000004615 ingredient Substances 0.000 abstract description 5
- 238000000034 method Methods 0.000 abstract description 4
- 235000019629 palatability Nutrition 0.000 abstract description 4
- 230000036449 good health Effects 0.000 abstract description 3
- 230000002936 tranquilizing effect Effects 0.000 abstract description 3
- 230000000638 stimulation Effects 0.000 abstract description 2
- 230000000694 effects Effects 0.000 description 9
- 238000011161 development Methods 0.000 description 7
- 230000006870 function Effects 0.000 description 5
- 235000013616 tea Nutrition 0.000 description 5
- 235000013305 food Nutrition 0.000 description 4
- 230000036541 health Effects 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 4
- 210000000952 spleen Anatomy 0.000 description 4
- 235000015097 nutrients Nutrition 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 235000000346 sugar Nutrition 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 206010012601 diabetes mellitus Diseases 0.000 description 2
- 239000012530 fluid Substances 0.000 description 2
- 235000015203 fruit juice Nutrition 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- 244000144725 Amygdalus communis Species 0.000 description 1
- 235000011437 Amygdalus communis Nutrition 0.000 description 1
- 235000017060 Arachis glabrata Nutrition 0.000 description 1
- 244000105624 Arachis hypogaea Species 0.000 description 1
- 235000010777 Arachis hypogaea Nutrition 0.000 description 1
- 235000018262 Arachis monticola Nutrition 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- 206010019233 Headaches Diseases 0.000 description 1
- 206010020751 Hypersensitivity Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 240000007049 Juglans regia Species 0.000 description 1
- 235000009496 Juglans regia Nutrition 0.000 description 1
- 206010028748 Nasal obstruction Diseases 0.000 description 1
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 244000126002 Ziziphus vulgaris Species 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 208000026935 allergic disease Diseases 0.000 description 1
- 230000000172 allergic effect Effects 0.000 description 1
- 230000007815 allergy Effects 0.000 description 1
- 235000020224 almond Nutrition 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000003712 anti-aging effect Effects 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
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 208000010668 atopic eczema Diseases 0.000 description 1
- 238000012550 audit Methods 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 235000001465 calcium Nutrition 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 235000015190 carrot juice Nutrition 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 235000010980 cellulose Nutrition 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 230000001186 cumulative effect Effects 0.000 description 1
- 235000004879 dioscorea Nutrition 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 201000005577 familial hyperlipidemia Diseases 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 235000012631 food intake Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 231100000869 headache Toxicity 0.000 description 1
- 235000015092 herbal tea Nutrition 0.000 description 1
- 150000002561 ketenes Chemical class 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000020124 milk-based beverage Nutrition 0.000 description 1
- 239000005445 natural material Substances 0.000 description 1
- 210000005036 nerve Anatomy 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000020232 peanut Nutrition 0.000 description 1
- 230000008447 perception Effects 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 230000001376 precipitating effect Effects 0.000 description 1
- 235000021568 protein beverage Nutrition 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 229920006395 saturated elastomer Polymers 0.000 description 1
- 235000011497 sour milk drink Nutrition 0.000 description 1
- 235000013322 soy milk Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 235000015193 tomato juice Nutrition 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 230000009466 transformation Effects 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 235000020234 walnut Nutrition 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
-
- 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
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- 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
- 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)
- Botany (AREA)
- Mycology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a kind of jujube Chinese yam ginger composite beverages, are a kind of new beverages.High-quality jujube, Chinese yam, ginger is selected to be made for major ingredient, unique flavor, sour and sweet palatability.Ginger tea taste is excessively pungent, do not liked by most of young children in life, the feeling of its pungent stimulation is reduced after vinegar, fermentation allotment is carried out by addition jujube, Chinese yam again, its taste can be improved, form the composite beverage of unique flavor, it is easier to receive people, product is improved according to traditional methods to keep in good health side, has the function of tonifying Qi Energy benefit taste, stomach invigorating tranquilizing the mind etc..
Description
Technical field
The present invention relates to field of food, are exactly a kind of jujube Chinese yam ginger composite beverages.
Background technique
Beverage starts to enter into huge numbers of families as a kind of special food, its function starts to be received by people, for
People can also bring nutrition abundant when keeping the skin wet, and also play a part of dietotherapy in some aspects, although beverage exists
China's developing history is shorter, but has developed the especially long time in foreign countries.Beverage passes through excellent mouthfeel and beautiful
Flavour is next attractive, by color, smell and taste come the characteristics of showing off.Beverage is by processing allotment and deep improvement, to reach people
To beverage difference need.The type of beverage is especially more, or even the meeting having keeps the taste of natural material completely, is the people's
Work and audit provide indispensable drink.
With the emergence of beverage industry and the development of social economy, the consumption idea of people is also changing successively, especially
It is that health perception persistently enhances, and more emphasis health, nutrition idea starts to enhance step by step, public disappearing in terms of food
Expense trend gradually thinks the food consumption Concept Change of nutrient health since the traditional concept of color, smell, taste and shape, accordingly to beverage
Also transformation is gradually occurring for idea:
(1) nutrient laden；Current people compare the nutrient laden for focusing on beverage, compare the nutritional ingredient valued in beverage, so
Fruit juice beverage, more especially rich in vitamin beverage it is especially welcome, in addition as some beverage made of fruits or vegetables also compare by
Pay attention to, such as the vegetable beverages such as carrot juice, Tomato juice are well received by the public.In addition on the market especially popular almond, walnut,
The vegetable protein beverages such as soymilk, peanut are liked by many people.Furthermore sour milk beverage is burning hoter in milk drink,
It can be widely accepted；
(2) curative effect；Currently in order to catering to the taste of consumer, many beverages with certain curative effect are developed.
Such as the curative effect that there is herbal tea series beverage wine reducing internal heat to relieve summer heat.A variety of beverages without sugar are had developed for diabetic,
Generally by diabetic's favorable comment.For the Ms to like to be beautiful, the tea beverage with weight losing function is especially fast-selling, allows people's energy
Enough purposes that weight-reducing is realized by beverage.In addition there are a variety of preventing colds, Anshen Bunao, hypertension and hyperlipemia effect drink
Material；
(3) lightization；The quantity of three high crowds starts cumulative year after year, therefore the drink of lightization with the improvement of the quality of life
Material starts to be liked by certain special populations.Such as low in calories, low sugar degree, without the beverage of additive and pigment just especially by
It welcomes, becomes the first choice of three high crowds.
The development trend of domestic and international beverage has huge difference, and beverage industry needs according to the actual situation to formulate science
Beverage development trend.Many local eating habits because of local resident, daily life both at home and abroad, the different shadows of economic condition
Ring the development for arriving beverage industry.With the development of social progress and science and technology, international exchange constantly enhances, so that respectively
The structure of a country's beverage is carrying out huge variation.People's health idea is increasingly heavier at present, traditional soda
Start gradually to go down hill, and the higher fruit juice of occupation rate and lactic acid drink also tend to be saturated on the market, seldom have again into one
The development of step, and healthy natural drink initially enters in consumer's eye, and the market position of oneself is constantly promoted in development.
Summary of the invention
The purpose of the present invention is to provide one kind to go out pure in mouth feel, unique flavor nutritive value height, and has nourishing the stomach effect
Jujube Chinese yam ginger composite beverage
Above-mentioned purpose is realized by following scheme:
A kind of jujube Chinese yam ginger composite beverage, it is characterised in that:
Preparation method the following steps are included:
(1) jujube is cleaned, peeled and cored, clear water is added by material water 1:6-8 and precooks, then carries out mashing processing, finally from
It is spare that jujube juice is obtained by filtration in the heart；
(2) ginger light-coloured vinegar is impregnated into 10-20h, taken out, deionized water is cleaned, and is put into beater by material-water ratio 1: 9-11
Middle mashing, ginger slurries remove residue, it is spare to obtain ginger juice through centrifugal filtration；
(3) Chinese yam cleaning slice, impregnates 2-5 minutes in light-coloured vinegar, takes out and cleans, in Chinese yam: water=1: the ratio of 3-5 adds
Water is put into Chinese yam pulp needed for being made in beater, Succus Rhizoma Dioscoreae is poured into containers for future use；(4) by jujube juice and Succus Rhizoma Dioscoreae in appearance
After mixing in device, access agent of lactic acid bacteria ferments, and it is spare to obtain fermentation liquid after fermentation；
(5) fermentation liquid and ginger juice are mixed, and add suitable white granulated sugar, citric acid seasoning to get.
A kind of jujube Chinese yam ginger composite beverage, it is characterised in that: preparation method the following steps are included:
(1) jujube is cleaned, peeled and cored, clear water is added by material water 1:7 and precooks, then carries out mashing processing, is finally centrifuged
It is spare that jujube juice is obtained by filtration；
(2) ginger light-coloured vinegar is impregnated into 14h, taken out, deionized water is cleaned, and is put into beater and is beaten by material-water ratio 1: 10
Slurry, ginger slurries remove residue, it is spare to obtain ginger juice through centrifugal filtration；
(3) Chinese yam cleaning slice, impregnates 4 minutes in light-coloured vinegar, takes out and cleans, and in Chinese yam: water=1: 4 ratio adds water,
It is put into Chinese yam pulp needed for being made in beater, Succus Rhizoma Dioscoreae is poured into containers for future use；
(4) it after mixing jujube juice and Succus Rhizoma Dioscoreae in container according to the ratio of 1:2-7, accesses appropriate agent of lactic acid bacteria and carries out
It is spare to obtain fermentation liquid after fermentation for fermentation；
(5) fermentation liquid and ginger juice ratio are mixed, and add suitable white granulated sugar, citric acid seasoning to get.
A kind of jujube Chinese yam ginger composite beverage, it is characterised in that:
The fermentation liquid, ginger juice, white granulated sugar, citric acid are mixed according to the ratio of 4-8:2-3:1-2:0.01-0.04.
A kind of jujube Chinese yam ginger composite beverage, it is characterised in that:
Fermentation time described in step (4) is 10-20h, and fermentation temperature is 30-40 DEG C.
Agent of lactic acid bacteria inoculum concentration is the 1-4% of jujube juice and Succus Rhizoma Dioscoreae total weight.
The invention has the benefit that
(1) jujube color is scarlet, the sweet and refreshing faint scent of taste, containing protein, fat, sugar, calcium and vitamin C abundant, B and
The multiple nutritional components such as carrotene are considered as good invigorant, have invigorating heart moistening lung, close spleen stomach invigorating, nourishing generate fluid is enriched blood
The function of beauty treatment.
(2) Chinese yam is rich in the ingredients such as various trace elements and vitamin, amino acid, cellulose, has in Compendium of Material Medica
" invigorating the spleen help, taste essence are reinforced the kidney " is said.Modern research shows that Chinese yam adjust immune, anti-aging and in terms of have
Unique physiological function.Chinese yam meat is crisp and refreshing, plump, and pure white succulence, is well suited for being processed into beverage.
(3) ginger is full of nutrition, is always food medicine dual-purpose good merchantable brand.The especially volatile substances such as zingiberone and ginger ketenes, for
Symptoms such as " cold headache nasal obstruction, deficiency-cold in spleen and stomach, appetite stimulators " have special effect.Ginger tea is widely used, but directly edible, greatly
Groups of people cannot receive.By adding jujube Chinese yam, two kinds of unique flavors are formed it into, ginger tea is made to be easier that consumer is allowed to like
Love, to develop two kinds of new beverages suitable for different crowd.Just there is the record of red date, fresh ginger compatibility in ancient medical book, it is right
The special effect of taste is also proved by modern study.This research and development utilizes the unique texture characteristic of Chinese yam, matches with jujube, Chinese yam
5, the healthy beverage that energy enriching yin and blood, tonifying Qi Energy benefit taste, stomach invigorating are calmed the nerves is developed, unique flavor has a vast market exploitation
Prospect.
(4) jujube Chinese yam ginger composite beverage is a kind of new beverage.Selecting high-quality jujube, Chinese yam, ginger is major ingredient system
It forms, unique flavor, sour and sweet palatability.Ginger tea taste is excessively pungent, is not liked by most of young children in life, vinegar
The feeling of its pungent stimulation is reduced after bubble, then fermentation allotment is carried out by addition jujube, Chinese yam, can be improved its taste, be formed
The composite beverage of unique flavor, it is easier to receive people.Product is improved according to traditional methods to keep in good health side, has tonifying Qi benefit spleen
The functions such as stomach, stomach invigorating tranquilizing the mind, belong to new beverage.
(5) product is improved according to traditional methods to keep in good health side, is had the function of tonifying Qi Energy benefit taste, stomach invigorating tranquilizing the mind etc., is belonged to novel
Beverage.Product is directed to the taste sub-health state of current consumer, and target consumer is clear, wide market.It is with dense
The fragrance of strongly fragrant jujube and Chinese yam and light ginger taste, sour and sweet palatability, thick appropriateness, posture is uniformly without precipitating, delicate mouthfeel
It is smooth, it is suitble to middle age and crowd that is old and liking ginger taste, if heating is drunk, the acid of ginger is more prominent, wards off the cold
Better effect.It selects high-quality jujube, Chinese yam, ginger to be made for major ingredient, unique flavor, sour and sweet palatability.Ginger tea taste mistake
In pungent, do not liked by most of young children in life, by the way that fermentation jujube is added, Chinese yam is deployed, Ke Yigai
It is apt to its taste, forms the composite beverage of unique flavor, it is easier to receive people.If heating is drunk, the acid of ginger is more
For protrusion, cold extermination better effect.And vinegar ginger, vinegar walk Liver Channel, it can temperature compensation liver-yang.After yam and red dates are by fermentation, can have
There is better anti-oxidant, nourishing the stomach.Vinegar Chinese yam can be to Chinese yam color protection, while it is edible to can reduce Chinese yam allergic human population
The allergy probability of the beverage.
Specific embodiment
A kind of jujube Chinese yam ginger composite beverage, preparation method the following steps are included:
(1) jujube is cleaned, peeled and cored, clear water is added by material water 1:7 and precooks, then carries out mashing processing, is finally centrifuged
It is spare that jujube juice is obtained by filtration；
(2) ginger light-coloured vinegar is impregnated into 14h, taken out, deionized water is cleaned, and is put into beater and is beaten by material-water ratio 1: 10
Slurry, ginger slurries remove residue, it is spare to obtain ginger juice through centrifugal filtration；
(3) Chinese yam cleaning slice, impregnates 4 minutes in light-coloured vinegar, takes out and cleans, and in Chinese yam: water=1: 4 ratio adds water,
It is put into Chinese yam pulp needed for being made in beater, Succus Rhizoma Dioscoreae is poured into containers for future use；By jujube juice and Succus Rhizoma Dioscoreae according to the ratio of 1:4
It after example mixes in container, accesses appropriate agent of lactic acid bacteria and ferments, fermentation time 14h, fermentation temperature is 36 DEG C, has been fermented
It is spare that fermentation liquid is obtained after；Agent of lactic acid bacteria inoculum concentration is the 3% of jujube juice and Succus Rhizoma Dioscoreae total weight.
(4) fermentation liquid is mixed in proportion with ginger juice, and add white granulated sugar, citric acid seasoning to get；The hair
Zymotic fluid, ginger juice, white granulated sugar, citric acid are mixed according to the ratio of 6:2:1:0.02.
Claims (5)
1. a kind of jujube Chinese yam ginger composite beverage, it is characterised in that:
Preparation method the following steps are included:
(1) jujube is cleaned, peeled and cored, clear water is added by material water 1:6-8 and precooks, then carries out mashing processing, was finally centrifuged
It is spare that filter obtains jujube juice；
(2) ginger light-coloured vinegar is impregnated into 10-20h, taken out, deionized water is cleaned, and is put into beater and is beaten by material-water ratio 1: 9-11
Slurry, ginger slurries remove residue, it is spare to obtain ginger juice through centrifugal filtration；
(3) Chinese yam cleaning slice, impregnates 2-5 minutes in light-coloured vinegar, takes out and cleans, and in Chinese yam: water=1: the ratio of 3-5 adds water,
It is put into Chinese yam pulp needed for being made in beater, Succus Rhizoma Dioscoreae is poured into containers for future use；
(4) after mixing jujube juice and Succus Rhizoma Dioscoreae in container, access agent of lactic acid bacteria ferments, and obtains fermentation liquid after fermentation
It is spare；
(5) fermentation liquid and ginger juice are mixed, and add suitable white granulated sugar, citric acid seasoning to get.
2. a kind of jujube Chinese yam ginger composite beverage according to claim 1, it is characterised in that: preparation method includes following
Step:
(1) jujube is cleaned, peeled and cored, clear water is added by material water 1:7 and precooks, then carries out mashing processing, last centrifugal filtration
It is spare to obtain jujube juice；
(2) ginger light-coloured vinegar is impregnated into 14h, taken out, deionized water is cleaned, and is put into beater and is beaten by material-water ratio 1: 10, raw
Ginger slurry liquid removes residue, it is spare to obtain ginger juice through centrifugal filtration；
(3) Chinese yam cleaning slice, impregnates 4 minutes in light-coloured vinegar, takes out and cleans, in Chinese yam: water=1: 4 ratio adds water, is put into
Chinese yam pulp needed for being made in beater, pours into containers for future use for Succus Rhizoma Dioscoreae；
(4) it after mixing jujube juice and Succus Rhizoma Dioscoreae in container according to the ratio of 1:2-7, accesses appropriate agent of lactic acid bacteria and is sent out
It is spare to obtain fermentation liquid after fermentation for ferment；
(5) fermentation liquid and ginger juice ratio are mixed, and add suitable white granulated sugar, citric acid seasoning to get.
3. a kind of jujube Chinese yam ginger composite beverage according to claim 1, it is characterised in that: the fermentation liquid, life
Ginger juice, white granulated sugar, citric acid are mixed according to the ratio of 4-8:2-3:1-2:0.01-0.04.
4. a kind of jujube Chinese yam ginger composite beverage according to claim 1, it is characterised in that:
Fermentation time described in step (4) is 10-20h, and fermentation temperature is 30-40 DEG C.
5. a kind of jujube Chinese yam ginger composite beverage according to claim 1, it is characterised in that:
Agent of lactic acid bacteria inoculum concentration is the 1-4% of jujube juice and Succus Rhizoma Dioscoreae total weight.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910356465.3A CN110122713A (en) | 2019-04-29 | 2019-04-29 | A kind of jujube Chinese yam ginger composite beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910356465.3A CN110122713A (en) | 2019-04-29 | 2019-04-29 | A kind of jujube Chinese yam ginger composite beverage |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110122713A true CN110122713A (en) | 2019-08-16 |
Family
ID=67575678
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910356465.3A Withdrawn CN110122713A (en) | 2019-04-29 | 2019-04-29 | A kind of jujube Chinese yam ginger composite beverage |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110122713A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112753827A (en) * | 2021-01-25 | 2021-05-07 | 昆明生物制造研究院有限公司 | Fermented brown sugar ginger tea and preparation method thereof |
| CN112841463A (en) * | 2021-01-23 | 2021-05-28 | 赵凤曹 | Ginger candy beverage and preparation method thereof |
| CN112868870A (en) * | 2021-02-24 | 2021-06-01 | 山西农业大学 | Composite ginger and mature vinegar soft sweet with health-care function and good taste |
-
2019
- 2019-04-29 CN CN201910356465.3A patent/CN110122713A/en not_active Withdrawn
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112841463A (en) * | 2021-01-23 | 2021-05-28 | 赵凤曹 | Ginger candy beverage and preparation method thereof |
| CN112753827A (en) * | 2021-01-25 | 2021-05-07 | 昆明生物制造研究院有限公司 | Fermented brown sugar ginger tea and preparation method thereof |
| CN112868870A (en) * | 2021-02-24 | 2021-06-01 | 山西农业大学 | Composite ginger and mature vinegar soft sweet with health-care function and good taste |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105935144A (en) | Fruit and vegetable enzyme and preparation method thereof | |
| CN106509235A (en) | Making method of honey aroma citrus black tea | |
| CN101194739A (en) | Ginger ale and producing method thereof | |
| CN105385531B (en) | A kind of rose honey wine and preparation method thereof | |
| CN110122713A (en) | A kind of jujube Chinese yam ginger composite beverage | |
| CN106234598A (en) | A kind of instant milk tea and preparation method thereof | |
| CN104928141A (en) | Preparation method of lycium ruthenicum honey fruit wine | |
| CN110100930A (en) | A kind of mixed type rhizoma polygonati tea-drinking and preparation method thereof | |
| CN101288497A (en) | Red date facial-nourishing dew | |
| CN101288477A (en) | Red date clear beverage | |
| CN106721693A (en) | A kind of Mulberry beverage formula and preparation method thereof | |
| CN101919554A (en) | Orange fruit-flavored beverage | |
| CN105919099A (en) | Method for preparing enzyme from kudzuvine roots and mulberry fruits | |
| CN105779198A (en) | Preparation method of bitter gourd and glutinous rice wine | |
| CN105768052A (en) | Health-care salad dressing and preparing method thereof | |
| CN103005058A (en) | Oriental cherry milk tea and manufacturing method thereof | |
| CN103005059A (en) | Lavender milk tea and manufacturing method thereof | |
| CN107805583A (en) | A kind of five fruit wine and its preparation method and application | |
| CN104247769A (en) | Mulberry fruity milk | |
| CN103060166A (en) | Black allium chinensis vinegar and preparation method thereof | |
| CN105613848A (en) | Sober-up liver-protection health-care tea and preparation method thereof | |
| CN102936559B (en) | Balsam pear and black glutinous rice wine and preparation method thereof | |
| CN105285621A (en) | Wheat flower lactic acid beverage and making method thereof | |
| CN104814135A (en) | Heat-clearing rose yogurt with wine aroma and preparation method therefor | |
| CN105886274A (en) | Fructus rhodomyrti and waxberry wine and preparation process thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20190816 |
|
| WW01 | Invention patent application withdrawn after publication |