CN111374253A - A beverage containing rhizoma Zingiberis recens and its preparation method - Google Patents
A beverage containing rhizoma Zingiberis recens and its preparation method Download PDFInfo
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- CN111374253A CN111374253A CN202010276868.XA CN202010276868A CN111374253A CN 111374253 A CN111374253 A CN 111374253A CN 202010276868 A CN202010276868 A CN 202010276868A CN 111374253 A CN111374253 A CN 111374253A
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- flos
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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
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- A—HUMAN NECESSITIES
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- A23L2/42—Preservation of non-alcoholic beverages
- A23L2/46—Preservation of non-alcoholic beverages by heating
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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
- A23L2/42—Preservation of non-alcoholic beverages
- A23L2/50—Preservation of non-alcoholic beverages by irradiation or electric treatment without heating
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a ginger-containing beverage containing traditional Chinese medicine components and a preparation method thereof, and the ginger-containing beverage comprises 5-10 parts of ginger, 2-5 parts of rose with multiple petals, 2-5 parts of flos Pruni mume, 2-5 parts of chrysanthemum, 5-10 parts of poria cocos, 5-10 parts of mulberry, 5-10 parts of medlar, 2-5 parts of sea buckthorn, 2-5 parts of hyacinth dolichos flower, 2-5 parts of mulberry leaf, 2-5 parts of citron, 2-5 parts of red date and 2-5 parts of arillus longan. The beverage containing the ginger and the traditional Chinese medicine components is mainly prepared by extracting, concentrating, drying and mixing raw materials such as ginger, rose, flos Pruni mume, chrysanthemum, poria cocos, mulberry, medlar, sea buckthorn, hyacinth bean flower, mulberry leaves, citron, red dates and arillus longan, drying the raw materials, packaging the raw materials by using a vacuum bag, and improving the storage time of the raw materials.
Description
Technical Field
The invention relates to the technical field of fruit and vegetable beverages, in particular to a beverage containing ginger and a preparation method thereof.
Background
The fruit and vegetable juice is obtained by directly taking fresh or refrigerated fruits and vegetables (some fruits are also widely used) as raw materials without adding any foreign substances, cleaning and selecting the raw materials, and then adopting physical methods such as squeezing, leaching, centrifuging and the like. The juice is prepared by using fruit and vegetable juice as a base material and adding water, sugar, acid or spice.
The existing fruit and vegetable beverages on the market are mostly finished squeezed juice liquid, the juice beverage is not convenient for long-term storage, some additives can be added for obtaining a longer shelf life of part of manufacturers, so that the taste of the beverage is influenced, meanwhile, the existing fruit juice beverage is single in product, the types of contained fruits or vegetables are less, the requirements of a human body on various nutritional ingredients cannot be met, in addition, the existing beverage on the market is only a beverage, and the effect of improving the physical quality of the human body or the health care effect is very little.
Disclosure of Invention
The invention aims to provide a beverage containing ginger and a preparation method thereof, and aims to solve the technical problems that most of the existing fruit and vegetable beverages in the background art are finished juice liquid which is squeezed and is inconvenient to store for a long time, and some additives are possibly added to some manufacturers in order to obtain a longer quality guarantee period, so that the taste of the beverage is influenced.
In order to achieve the purpose, the invention provides the following technical scheme: a beverage containing ginger and traditional Chinese medicine ingredients comprises 5-10 parts of ginger, 2-5 parts of rose with multiple petals, 2-5 parts of flos Pruni mume, 2-5 parts of chrysanthemum, 5-10 parts of poria cocos, 5-10 parts of mulberry, 5-10 parts of medlar, 2-5 parts of sea buckthorn, 2-5 parts of hyacinth dolichos flower, 2-5 parts of mulberry leaves, 2-5 parts of citron, 2-5 parts of red dates and 2-5 parts of arillus longan.
Preferably, the traditional Chinese medicine composition comprises 6 parts of ginger, 3 parts of double-petal rose, 3 parts of flos Pruni mume, 3 parts of chrysanthemum, 6 parts of poria cocos, 6 parts of mulberry, 6 parts of medlar, 3 parts of sea buckthorn, 3 parts of hyacinth dolichos, 3 parts of mulberry leaves, 3 parts of citron, 3 parts of red dates and 3 parts of arillus longan.
Preferably, the traditional Chinese medicine composition comprises 5 parts of ginger, 2 parts of double-petal rose, 2 parts of flos Pruni mume, 2 parts of chrysanthemum, 6 parts of poria cocos, 6 parts of mulberry, 5 parts of medlar, 2 parts of sea buckthorn, 3 parts of hyacinth dolichos, 3 parts of mulberry leaves, 3 parts of citron, 2 parts of red dates and 2 parts of arillus longan.
Preferably, the ginger-containing beverage containing traditional Chinese medicine ingredients according to claim 1, comprising 10 parts of ginger, 5 parts of rose with multiple petals, 5 parts of flos cuprifoliae, 5 parts of chrysanthemum, 5 parts of poria cocos, 10 parts of mulberry, 8 parts of medlar, 4 parts of sea buckthorn, 4 parts of hyacinth dolichos, 4 parts of mulberry leaves, 5 parts of citron, 5 parts of red dates and 4 parts of arillus longan.
The invention provides another technical scheme: a method for preparing beverage containing rhizoma Zingiberis recens comprises the following steps:
s1: selecting fresh, mature and non-rotten ginger, washing mud and unnecessary parts on the surface of the ginger with clean water, removing the skin, cutting the ginger into slices with the thickness of 0.1-0.2cm, softening the ginger with salt, washing the ginger with salt, soaking the ginger in a vitamin C solution for 2-3min, fishing up and rinsing the ginger, draining off surface moisture, and performing gradient variable-temperature drying, wherein in the first stage, the temperature in an infrared drying box is controlled to be 70 +/-1 ℃, the hot air speed is 1m/s, and the drying is carried out until the weight loss is 60%, in the second stage, the temperature in the infrared drying box is controlled to be 80 +/-1 ℃, the hot air speed is 1m/s, and the drying is carried out until the weight loss is 88%, so as to obtain dehydrated ginger slices for later use;
s2: selecting fresh, complete and non-rotten double-petal rose, flos Pruni mume, flos Chrysanthemi and flos lablab album, removing pedicel, calyx, stamen and various branches and leaves impurities, soaking the treated petals in vitamin C solution for 2-3min, taking out and rinsing, draining off surface water, performing microwave sterilization, vacuumizing, heating and drying at low temperature, wherein the drying temperature is 50 ℃, and drying until the water content of the petals is below 8% to obtain dried petals for later use;
s3: selecting nine-ripe longan fruits with uniform size, consistent color, no diseases and pests and no damage, peeling and removing kernels to obtain longan pulp; soaking the pulp in hot water of 100 ℃ for blanching for 2min, quickly fishing out, placing in cold water of 0-4 ℃ for cooling, then placing in a 5% citric acid solution for soaking for 15-30 min, taking out, cleaning again, cutting into blocks, and then drying the longan pulp blocks by hot air at the hot air temperature of 60 ℃ and the air speed of 1.0m/s until the water content is 40%; performing subsequent microwave vacuum drying on the semi-dried product, wherein the microwave intensity is 5W/g, the microwave pulse ratio is 1.5: 1, the cavity pressure is 15kPa, and drying is performed until the water content of the product is 13% to obtain dried longan pulp for later use;
s4: selecting mulberry fruits with completely mature fruit juice and strong adhesive force, soaking the mulberry fruits in light salt water for 10min, draining the water, soaking the mulberry fruits in vitamin C solution for 2-3min, fishing out and rinsing the mulberry fruits, draining the surface water, and then uniformly scattering the mulberries in a fruit drying machine, setting the temperature at 63 ℃ for about 24 hours to obtain dried mulberries for later use;
s5: mixing the dried Poria, fructus Lycii, fructus Hippophae, folium Mori, fructus Citri and fructus Jujubae with the above processed rhizoma Zingiberis recens, Mori fructus, arillus longan pulp, flos Rosae Rugosae, flos Pruni mume, flos Chrysanthemi and flos Dolichoris, bagging, and vacuumizing for storage.
S6: when drinking, the mixture prepared in S5 is poured into a cup, and hot water is added for brewing to obtain the beverage containing the traditional Chinese medicine components of the ginger.
In summary, compared with the prior art, the invention has the beneficial effects that:
the beverage containing the ginger and the traditional Chinese medicine components is mainly prepared by extracting, concentrating, drying and mixing raw materials such as ginger, rose, flos Pruni mume, chrysanthemum, poria cocos, mulberry, medlar, sea buckthorn, hyacinth bean flower, mulberry leaves, citron, red dates and arillus longan, drying the raw materials, packaging the raw materials by using a vacuum bag, and improving the storage time of the raw materials.
Wherein, the ginger peel is pungent and cool in nature and is used for treating skin edema and skin edema; ginger juice is pungent and warm, strong in stomach cold dispelling effect, and is mostly used for vomiting; the dried ginger is pungent and warm, warms the middle energizer to arouse cold, returns yang to dredge vessels, warms the spleen and has large cold strength, the baked ginger is pungent and bitter in taste, moves inside without going outside, and warms the lower part of the body to be cold; the chard of baked ginger is warm and cold in the warm blood system; roasted ginger, bitter in flavor and warm in nature, is more suitable for warming stomach and intestine. Fresh ginger, pungent and warm in property, has the actions of tonifying spleen and stomach, warming middle energizer, checking adverse rise of qi and arresting vomiting, removing dampness and relieving stuffiness, relieving cough and eliminating phlegm, and is good at checking adverse rise of qi and arresting vomiting. The gingerol and the diphenyl heptane compounds contained in the ginger have strong functions of resisting oxidation and removing free radicals; eating ginger can also resist aging, and old people can remove senile plaque when eating ginger frequently. The following are other cosmetic effects of ginger. The mulberry contains fatty acid, mainly consists of linoleic acid, stearic acid and oleic acid, and has the effects of decomposing fat, reducing blood fat, preventing angiosclerosis and the like. The mulberry contains nutrient substances such as tannic acid, fatty acid, malic acid and the like, can help digestion of fat, protein and starch, has the effects of strengthening spleen and stomach and aiding digestion, and can be used for treating diarrhea caused by dyspepsia. Rutin, anthocyanidin, glucose, fructose, malic acid, calcium, inorganic salt, carotene, multiple vitamins, nicotinic acid and other components contained in the mulberry have the effects of preventing tumor cell diffusion and avoiding cancer. Citron is warm in nature, pungent and bitter in taste and sour, has the effects of regulating qi, lowering adverse qi, relieving chest stuffiness and reducing phlegm, and is mainly clinically suitable for treating symptoms of chest and abdomen fullness, cough, excessive phlegm and other diseases. Longan has sweet taste and warm nature. Enter heart and spleen meridians. Has effects in invigorating heart and spleen, nourishing blood, tranquilizing mind, invigorating spleen, relieving diarrhea, promoting urination, and relieving swelling. Is suitable for treating asthenia, blood deficiency, sallow complexion, deficiency of both qi and blood, neurasthenia, palpitation, amnesia, insomnia, etc. The raw materials supplement each other, effectively regulate the nutrition balance of the beverage, improve the nutritional value, maintain the nutritional value of fresh fruits and vegetables and the taste of natural fruits and vegetables, have uniform and natural color and luster, pure flavor, freshness, fragrance and mellow taste, are sour, sweet, tasty and refreshing, contain rich vitamins and various nutritional elements, have high nutritional value, have multiple efficacies of clearing heat and detoxicating, promoting the production of body fluid to quench thirst, warming the stomach and strengthening the spleen, cleaning the intestines and stomach, expelling toxin and beautifying, dispelling cold and eliminating dampness and the like, effectively improve the immunity function of a human body, and are health-care natural beverages.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
In the embodiment of the invention, a beverage containing ginger and traditional Chinese medicine components is provided: the mulberry-containing red date beverage comprises 5-10 parts of ginger, 2-5 parts of rose with multiple petals, 2-5 parts of prunus mume, 2-5 parts of chrysanthemum, 5-10 parts of poria cocos, 5-10 parts of mulberry, 5-10 parts of wolfberry, 2-5 parts of sea buckthorn, 2-5 parts of hyacinth dolichos, 2-5 parts of mulberry leaves, 2-5 parts of citron, 2-5 parts of red dates and 2-5 parts of arillus longan.
To further better illustrate the above aspects, the following specific examples are also provided:
the first embodiment is as follows:
a beverage containing ginger and Chinese medicinal components comprises: 6 parts of ginger, 3 parts of rose, 3 parts of flos Pruni mume, 3 parts of chrysanthemum, 6 parts of poria cocos, 6 parts of mulberry, 6 parts of medlar, 3 parts of sea buckthorn, 3 parts of hyacinth dolichos, 3 parts of mulberry leaf, 3 parts of citron, 3 parts of red date and 3 parts of arillus longan;
the preparation method of the beverage containing the ginger traditional Chinese medicine components comprises the following steps:
s1: selecting fresh, mature and non-rotten ginger, washing mud and unnecessary parts on the surface of the ginger with clean water, removing the skin, cutting the ginger into slices with the thickness of 0.1-0.2cm, softening the ginger with salt, washing the ginger with salt, soaking the ginger in a vitamin C solution for 2-3min, fishing up and rinsing the ginger, draining off surface moisture, and performing gradient variable-temperature drying, wherein in the first stage, the temperature in an infrared drying box is controlled to be 70 +/-1 ℃, the hot air speed is 1m/s, and the drying is carried out until the weight loss is 60%, in the second stage, the temperature in the infrared drying box is controlled to be 80 +/-1 ℃, the hot air speed is 1m/s, and the drying is carried out until the weight loss is 88%, so as to obtain dehydrated ginger slices for later use;
s2: selecting fresh, complete and non-rotten double-petal rose, flos Pruni mume, flos Chrysanthemi and flos lablab album, removing pedicel, calyx, stamen and various branches and leaves impurities, soaking the treated petals in vitamin C solution for 2-3min, taking out and rinsing, draining off surface water, performing microwave sterilization, vacuumizing, heating and drying at low temperature, wherein the drying temperature is 50 ℃, and drying until the water content of the petals is below 8% to obtain dried petals for later use;
s3: selecting nine-ripe longan fruits with uniform size, consistent color, no diseases and pests and no damage, peeling and removing kernels to obtain longan pulp; soaking the pulp in hot water of 100 ℃ for blanching for 2min, quickly fishing out, placing in cold water of 0-4 ℃ for cooling, then placing in a 5% citric acid solution for soaking for 15-30 min, taking out, cleaning again, cutting into blocks, and then drying the longan pulp blocks by hot air at the hot air temperature of 60 ℃ and the air speed of 1.0m/s until the water content is 40%; performing subsequent microwave vacuum drying on the semi-dried product, wherein the microwave intensity is 5W/g, the microwave pulse ratio is 1.5: 1, the cavity pressure is 15kPa, and drying is performed until the water content of the product is 13% to obtain dried longan pulp for later use;
s4: selecting mulberry fruits with completely mature fruit juice and strong adhesive force, soaking the mulberry fruits in light salt water for 10min, draining the water, soaking the mulberry fruits in vitamin C solution for 2-3min, fishing out and rinsing the mulberry fruits, draining the surface water, and then uniformly scattering the mulberries in a fruit drying machine, setting the temperature at 63 ℃ for about 24 hours to obtain dried mulberries for later use;
s5: mixing the dried Poria, fructus Lycii, fructus Hippophae, folium Mori, fructus Citri and fructus Jujubae with the above processed rhizoma Zingiberis recens, Mori fructus, arillus longan pulp, flos Rosae Rugosae, flos Pruni mume, flos Chrysanthemi and flos Dolichoris, bagging, and vacuumizing for storage.
S6: when drinking, the mixture prepared in S5 is poured into a cup, and hot water is added for brewing to obtain the beverage containing the traditional Chinese medicine components of the ginger.
Example two:
a beverage containing traditional Chinese medicine components of ginger comprises 5 parts of ginger, 2 parts of rose with multiple petals, 2 parts of flos Pruni mume, 2 parts of chrysanthemum, 6 parts of poria cocos, 6 parts of mulberry, 5 parts of medlar, 2 parts of sea buckthorn, 3 parts of hyacinth dolichos, 3 parts of mulberry leaves, 3 parts of citron, 2 parts of red dates and 2 parts of arillus longan.
The preparation method of the beverage containing the ginger traditional Chinese medicine components comprises the following steps:
s1: selecting fresh, mature and non-rotten ginger, washing mud and unnecessary parts on the surface of the ginger with clean water, removing the skin, cutting the ginger into slices with the thickness of 0.1-0.2cm, softening the ginger with salt, washing the ginger with salt, soaking the ginger in a vitamin C solution for 2-3min, fishing up and rinsing the ginger, draining off surface moisture, and performing gradient variable-temperature drying, wherein in the first stage, the temperature in an infrared drying box is controlled to be 70 +/-1 ℃, the hot air speed is 1m/s, and the drying is carried out until the weight loss is 60%, in the second stage, the temperature in the infrared drying box is controlled to be 80 +/-1 ℃, the hot air speed is 1m/s, and the drying is carried out until the weight loss is 88%, so as to obtain dehydrated ginger slices for later use;
s2: selecting fresh, complete and non-rotten double-petal rose, flos Pruni mume, flos Chrysanthemi and flos lablab album, removing pedicel, calyx, stamen and various branches and leaves impurities, soaking the treated petals in vitamin C solution for 2-3min, taking out and rinsing, draining off surface water, performing microwave sterilization, vacuumizing, heating and drying at low temperature, wherein the drying temperature is 50 ℃, and drying until the water content of the petals is below 8% to obtain dried petals for later use;
s3: selecting nine-ripe longan fruits with uniform size, consistent color, no diseases and pests and no damage, peeling and removing kernels to obtain longan pulp; soaking the pulp in hot water of 100 ℃ for blanching for 2min, quickly fishing out, placing in cold water of 0-4 ℃ for cooling, then placing in a 5% citric acid solution for soaking for 15-30 min, taking out, cleaning again, cutting into blocks, and then drying the longan pulp blocks by hot air at the hot air temperature of 60 ℃ and the air speed of 1.0m/s until the water content is 40%; performing subsequent microwave vacuum drying on the semi-dried product, wherein the microwave intensity is 5W/g, the microwave pulse ratio is 1.5: 1, the cavity pressure is 15kPa, and drying is performed until the water content of the product is 13% to obtain dried longan pulp for later use;
s4: selecting mulberry fruits with completely mature fruit juice and strong adhesive force, soaking the mulberry fruits in light salt water for 10min, draining the water, soaking the mulberry fruits in vitamin C solution for 2-3min, fishing out and rinsing the mulberry fruits, draining the surface water, and then uniformly scattering the mulberries in a fruit drying machine, setting the temperature at 63 ℃ for about 24 hours to obtain dried mulberries for later use;
s5: mixing the dried Poria, fructus Lycii, fructus Hippophae, folium Mori, fructus Citri and fructus Jujubae with the above processed rhizoma Zingiberis recens, Mori fructus, arillus longan pulp, flos Rosae Rugosae, flos Pruni mume, flos Chrysanthemi and flos Dolichoris, bagging, and vacuumizing for storage.
S6: when drinking, the mixture prepared in S5 is poured into a cup, and hot water is added for brewing to obtain the beverage containing the traditional Chinese medicine components of the ginger.
Example three:
a beverage containing traditional Chinese medicine components of ginger comprises 10 parts of ginger, 5 parts of rose with multiple petals, 5 parts of prunus mume, 5 parts of chrysanthemum, 5 parts of poria cocos, 10 parts of mulberry, 8 parts of Chinese wolfberry, 4 parts of sea buckthorn, 4 parts of hyacinth dolichos, 4 parts of mulberry leaf, 5 parts of citron, 5 parts of red date and 4 parts of longan pulp.
The preparation method of the beverage containing the ginger traditional Chinese medicine components comprises the following steps:
s1: selecting fresh, mature and non-rotten ginger, washing mud and unnecessary parts on the surface of the ginger with clean water, removing the skin, cutting the ginger into slices with the thickness of 0.1-0.2cm, softening the ginger with salt, washing the ginger with salt, soaking the ginger in a vitamin C solution for 2-3min, fishing up and rinsing the ginger, draining off surface moisture, and performing gradient variable-temperature drying, wherein in the first stage, the temperature in an infrared drying box is controlled to be 70 +/-1 ℃, the hot air speed is 1m/s, and the drying is carried out until the weight loss is 60%, in the second stage, the temperature in the infrared drying box is controlled to be 80 +/-1 ℃, the hot air speed is 1m/s, and the drying is carried out until the weight loss is 88%, so as to obtain dehydrated ginger slices for later use;
s2: selecting fresh, complete and non-rotten double-petal rose, flos Pruni mume, flos Chrysanthemi and flos lablab album, removing pedicel, calyx, stamen and various branches and leaves impurities, soaking the treated petals in vitamin C solution for 2-3min, taking out and rinsing, draining off surface water, performing microwave sterilization, vacuumizing, heating and drying at low temperature, wherein the drying temperature is 50 ℃, and drying until the water content of the petals is below 8% to obtain dried petals for later use;
s3: selecting nine-ripe longan fruits with uniform size, consistent color, no diseases and pests and no damage, peeling and removing kernels to obtain longan pulp; soaking the pulp in hot water of 100 ℃ for blanching for 2min, quickly fishing out, placing in cold water of 0-4 ℃ for cooling, then placing in a 5% citric acid solution for soaking for 15-30 min, taking out, cleaning again, cutting into blocks, and then drying the longan pulp blocks by hot air at the hot air temperature of 60 ℃ and the air speed of 1.0m/s until the water content is 40%; performing subsequent microwave vacuum drying on the semi-dried product, wherein the microwave intensity is 5W/g, the microwave pulse ratio is 1.5: 1, the cavity pressure is 15kPa, and drying is performed until the water content of the product is 13% to obtain dried longan pulp for later use;
s4: selecting mulberry fruits with completely mature fruit juice and strong adhesive force, soaking the mulberry fruits in light salt water for 10min, draining the water, soaking the mulberry fruits in vitamin C solution for 2-3min, fishing out and rinsing the mulberry fruits, draining the surface water, and then uniformly scattering the mulberries in a fruit drying machine, setting the temperature at 63 ℃ for about 24 hours to obtain dried mulberries for later use;
s5: mixing the dried Poria, fructus Lycii, fructus Hippophae, folium Mori, fructus Citri and fructus Jujubae with the above processed rhizoma Zingiberis recens, Mori fructus, arillus longan pulp, flos Rosae Rugosae, flos Pruni mume, flos Chrysanthemi and flos Dolichoris, bagging, and vacuumizing for storage.
S6: when drinking, the mixture prepared in S5 is poured into a cup, and hot water is added for brewing to obtain the beverage containing the traditional Chinese medicine components of the ginger.
TABLE 1 evaluation record of color and mouthfeel of the beverage containing ginger as a herbal ingredient in each example
Finally, it should be noted that the above-mentioned contents are only used for illustrating the technical solutions of the present invention, and not for limiting the protection scope of the present invention, and that the simple modifications or equivalent substitutions of the technical solutions of the present invention by those of ordinary skill in the art can be made without departing from the spirit and scope of the technical solutions of the present invention.
Claims (5)
1. A beverage containing ginger and traditional Chinese medicine components is characterized in that: the mulberry-containing red date beverage comprises 5-10 parts of ginger, 2-5 parts of rose with multiple petals, 2-5 parts of prunus mume, 2-5 parts of chrysanthemum, 5-10 parts of poria cocos, 5-10 parts of mulberry, 5-10 parts of wolfberry, 2-5 parts of sea buckthorn, 2-5 parts of hyacinth dolichos, 2-5 parts of mulberry leaves, 2-5 parts of citron, 2-5 parts of red dates and 2-5 parts of arillus longan.
2. The beverage containing ginger as a Chinese medicinal ingredient according to claim 1, wherein: the traditional Chinese medicine composition comprises 6 parts of ginger, 3 parts of rose with multiple petals, 3 parts of flos Pruni mume, 3 parts of chrysanthemum, 6 parts of poria cocos, 6 parts of mulberry, 6 parts of medlar, 3 parts of sea buckthorn, 3 parts of hyacinth dolichos, 3 parts of mulberry leaves, 3 parts of citron, 3 parts of red dates and 3 parts of arillus longan.
3. The beverage containing ginger as a Chinese medicinal ingredient according to claim 1, wherein: the traditional Chinese medicine composition comprises 5 parts of ginger, 2 parts of rose with multiple petals, 2 parts of flos Pruni mume, 2 parts of chrysanthemum, 6 parts of poria cocos, 6 parts of mulberry, 5 parts of medlar, 2 parts of sea buckthorn, 3 parts of hyacinth dolichos, 3 parts of mulberry leaves, 3 parts of citron, 2 parts of red dates and 2 parts of arillus longan.
4. The beverage containing ginger as a Chinese medicinal ingredient according to claim 1, wherein: the traditional Chinese medicine composition comprises 10 parts of ginger, 5 parts of rose with multiple petals, 5 parts of flos Pruni mume, 5 parts of chrysanthemum, 5 parts of poria cocos, 10 parts of mulberry, 8 parts of medlar, 4 parts of sea buckthorn, 4 parts of hyacinth dolichos, 4 parts of mulberry leaves, 5 parts of citron, 5 parts of red dates and 4 parts of arillus longan.
5. A method for preparing a beverage containing ginger as set forth in claim 1, comprising the steps of:
s1: selecting fresh, mature and complete ginger with a complete surface and no rot, washing mud and unnecessary parts on the surface of the ginger with clear water, removing the skin, cutting the ginger into slices with the thickness of 0.1-0.2cm, softening the ginger with salt, washing the ginger with the salt, soaking the ginger in a vitamin C solution for 2-3min, fishing up and rinsing the ginger, draining off surface moisture, and performing gradient temperature-changing drying, wherein in the first stage, the temperature in an infrared drying box is controlled to be 70 +/-1 ℃, the hot air speed is 1m/s, and the drying is carried out until the weight loss is 60%, in the second stage, the temperature in the infrared drying box is controlled to be 80 +/-1 ℃, the hot air speed is 1m/s, and the drying is carried out until the weight loss is 88%, so as to obtain dehydrated ginger slices for later use;
s2: selecting fresh, complete and non-rotten double-petal rose, flos Pruni mume, flos Chrysanthemi and flos lablab album, removing pedicel, calyx, stamen and various branches and leaves impurities, soaking the treated petals in vitamin C solution for 2-3min, taking out and rinsing, draining off surface water, performing microwave sterilization, vacuumizing, heating and drying at low temperature, wherein the drying temperature is 50 ℃, and drying until the water content of the petals is below 8% to obtain dried petals for later use;
s3: selecting nine-ripe longan fruits with uniform size, consistent color, no diseases and pests and no damage, peeling and removing kernels to obtain longan pulp; soaking the pulp in hot water of 100 ℃ for blanching for 2min, quickly fishing out, placing in cold water of 0-4 ℃ for cooling, then placing in a 5% citric acid solution for soaking for 15-30 min, taking out, cleaning again, cutting into blocks, and then drying the longan pulp blocks by hot air at the hot air temperature of 60 ℃ and the air speed of 1.0m/s until the water content is 40%; performing subsequent microwave vacuum drying on the semi-dried product, wherein the microwave intensity is 5W/g, the microwave pulse ratio is 1.5: 1, the cavity pressure is 15kPa, and drying is performed until the water content of the product is 13% to obtain dried longan pulp for later use;
s4: selecting mulberry fruits with completely mature fruit juice and strong adhesive force, soaking the mulberry fruits in light salt water for 10min, draining the water, soaking the mulberry fruits in vitamin C solution for 2-3min, fishing out and rinsing the mulberry fruits, draining the surface water, and then uniformly scattering the mulberries in a fruit drying machine, setting the temperature at 63 ℃ for about 24 hours to obtain dried mulberries for later use;
s5: mixing the dried Poria, fructus Lycii, fructus Hippophae, folium Mori, fructus Citri and fructus Jujubae with the above processed rhizoma Zingiberis recens, Mori fructus, arillus longan pulp, flos Rosae Rugosae, flos Pruni mume, flos Chrysanthemi and flos Dolichoris, bagging, and vacuumizing for storage.
S6: when drinking, the mixture prepared in S5 is poured into a cup, and hot water is added for brewing to obtain the beverage containing the traditional Chinese medicine components of the ginger.
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