CN102613500A - Solid ginger beverage - Google Patents
Solid ginger beverage Download PDFInfo
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- CN102613500A CN102613500A CN2012100877175A CN201210087717A CN102613500A CN 102613500 A CN102613500 A CN 102613500A CN 2012100877175 A CN2012100877175 A CN 2012100877175A CN 201210087717 A CN201210087717 A CN 201210087717A CN 102613500 A CN102613500 A CN 102613500A
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Abstract
The invention belongs to the technical field of agricultural product processing and the comprehensive utilization field of by-product processing and particularly relates to a solid ginger beverage. The solid ginger beverage comprises the following main raw materials: by weight, 20% - 60% of the fresh ginger powder, 30% - 70% of the ginger slag powder, 3% - 10% of the brown powdered sugar, 3% - 10% of the powdered sugar, 0.2% - 2% of the natural stabilizers and the percentage sum of the above raw materials is 100%. By means of physical processing technology of superfine grinding, the solid ginger beverage can not only maximumly maintain the original flavor, nutritional ingredients and effects of gingers, but also improve digestive absorption functions of users, comprehensively utilize ginger scraps, change waste materials into things of value, reduce emission and consumption, reduce the cost of the solid ginger beverage by more than 50%, and increase the commodity added value. The solid ginger beverage is convenient to carry and drink, is an ideal dual-purpose drink with the medical value and the edibleness, and has functions of adjusting physiological cold nature, activating blood and warming stomachs.
Description
Technical field
The invention belongs to technical field of agricultural product process and processing byproduct comprehensive utilization field, relate more specifically to a kind of ginger solid beverage.
Background technology
Ginger has another name called hot, the hundred peppery clouds in ground, be the perennial perennial root herbaceous plant of Zingiber ginger (
Zingiber officinale Rosc.) rhizome, have unique fragranced and ginger pungent.Ginger is a kind of industrial crops that value of exploiting and utilizing is arranged very much; Ginger not only contains multiple nutritional components, like crude protein, carbohydrate, several amino acids, abundant vitamin and mineral element, also contains bioactivators such as zingiberol, zingiberene, citral, linalool; Enjoy the good reputation of " natural antibiotics "; Integrate nutrition, seasoning, health care, be regarded as the health products of integration of drinking and medicinal herbs from ancient times by doctor family, have plurality of health care functions such as dispeling cold, dehumidify, warm up stomach, acceleration blood circulation.Because its unique integration of drinking and medicinal herbs effect; The ginger product has become the healthy food that receives much concern; Ginger goods such as ginger sugar, seasoning ginger are popular in the international market, especially in Southeast Asia, Japan and other countries and area be in great demand, can be a large amount of foreign exchanges of country wound every year.The present invention is processed into the ginger solid beverage that contains pure ginger powder with fresh ginger first, can maximize to keep fresh ginger genuine, can give product fresh ginger effect and nutrition again, forms the portable beverage that hot water gets final product Instant Drinks.
The processing of ginger product need pre-treatment such as pickle to fresh ginger, in order to obtain to have the ginger shape of product of commodity value, need carry out processing such as deburring, shaping, peeling to raw material ginger; The processing byproduct that produces is that leftover bits and pieces such as ginger peel, ginger fibrous root, ginger fragment account for about 10% of raw material ginger, does not have commercial value, generally as offal treatment; But still contain local flavor and the effect of fresh ginger, the present invention first with leftover bits and pieces through processing, be prepared into ultra micro ginger ground-slag; Replace the part fresh ginger powder; Form the primary raw material of ginger solid beverage, can make full use of the ginger processing byproduct, turn waste into wealth, reduce discharging consumption reduction; Can reduce beverage cost again more than 50%, increase Additional Value of Commodities.
0007280.4 1 kinds of ginger, onion teas of<patent No.>ZL 2,006 1 and preparation method thereof, be with raw materials such as ginger distill, concentrate, PROCESS FOR TREATMENT such as granulation, oven dry, add other flavorings to be prepared into solid beverage;<patent No.>ZL 93 1 06993 serial health nourishing article and preparation method thereof are after ginger is squeezed the juice, concentrated, to add other auxiliary materials, form the health-care tonic article of bulk or graininess or liquid or paste;<application number>2,008 1 0244599 brown sugar ginger tea drinks are that ginger is squeezed the juice, and add auxiliary materials such as sugar, spices, add water again to be prepared into liquid beverage;<application number>2,011 1 0102671 red dates or hawthorn and ginger ultra micro nutrient powder and preparation method thereof; Be with after red date or hawthorn and the ginger oven dry; Adopt normal temperature to pulverize and be prepared into meal, be prepared into fine powder through the low temperature ultramicro grinding again, form solid beverage after adding brown sugar or milk powder in proportion.Not seeing with fresh ginger and ginger product leftover bits and pieces at present as yet is primary raw material, through oven dry and multiple tracks disintegrating process, is prepared into fresh ginger powder and ginger ground-slag respectively, further is processed into unique flavor, carries and drinks all ginger solid beverage easily.
Summary of the invention
Based on above-mentioned purpose, the invention provides a kind of ginger solid beverage that utilizes the preparation of ginger processing byproduct.
The technical scheme that the present invention takes is following:
Described ginger solid beverage, its primary raw material is made up of fresh ginger powder, ginger ground-slag, brown powdered sugar, powdered sugar and natural stabiliser; Be by weight percentage: fresh ginger powder 20%-60%, ginger ground-slag 30%-70%, brown powdered sugar 3%-10%, powdered sugar 3%-10%, natural stabiliser 0.2-2%, above-mentioned raw materials percentage sum is 100%.
The preparation method of said ginger ground-slag comprises: the ginger processing byproduct is cleaned; Soak with clear water,, under daylight, dry perhaps 40-60 ℃ of air dried until the desalination disacidify; To water content less than 8% the dried piece of ginger slag; Be ground into 100 ± 20 purpose ginger slag meal again, under 0-5 ℃, carry out ultramicro grinding to 500-800 purpose fine powder then, obtain the ginger ground-slag.Said desalination disacidify is meant salinity＜1%, pH=6.0-7.0.
Said ginger processing byproduct is selected from: ginger peel, ginger fibrous root, ginger fragment.
The preparation method of said fresh ginger powder comprises: fresh ginger is cleaned; Cut into the thin slice that the length of side is not more than the fragment of 15mm or is no more than 10mm thickness; Be placed on dry in the 40-60 ℃ of baking oven to water content less than 8%; The dried piece of the fresh ginger that obtains is crushed to 100 ± 20 purpose fresh ginger meal, again 0-5 ℃ of following ultramicro grinding to the 500-800 order, make fresh ginger powder.
Said brown powdered sugar be with brown sugar be placed on dry in the 40-60 ℃ of baking oven to water content less than 8%, be crushed to 100 ± 20 orders again and be prepared from.
Said powdered sugar be with white sugar be placed on dry in the 40-60 ℃ of baking oven to water content less than 8%, be crushed to 100 ± 20 orders again and be prepared from.
Said natural stabiliser is selected from: xanthans, guar gum, Arabic gum, pectin, konjac glucomannan, locust bean gum; Natural stabiliser sieves before using, and is prepared into 100 ± 20 purpose powder.
According to the 2%-20% of primary raw material percentage by weight, add in the following auxiliary material any one or a few: red date is done, dried longan, matrimony vine are done, safflower, Radix Angelicae Sinensis, purple perilla.
Said auxiliary material is independent packaging, the packing before in 40-60 ℃ of baking oven, dry to water content less than 15%.
Ginger solid beverage of the present invention; Be to be primary raw material with fresh ginger powder, ginger ground-slag, brown powdered sugar, powdered sugar, natural stabiliser; Mix, pack after the sterilization, become the beverage of the direct Instant Drinks of available hot water; Can also other auxiliary materials such as red date, matrimony vine, dried longan pulp be prepared back packing separately in addition, in conjunction with the multiple local flavor that forms similar milk teacup pattern and the Instant Drinks beverage of effect.
Beneficial effect of the present invention: 1. adopt the Physical Processing technology of ultramicro grinding, can keep the original local flavor of ginger, nutritional labeling and effect thereof substantially, can improve the digest and assimilate effect of enteron aisle again to it; 2. fully utilize the ginger leftover bits and pieces, turned waste into wealth, reduced discharging consumption reduction, reduced beverage cost more than 50%, increased Additional Value of Commodities; 3. combine other auxiliary materials such as red date, matrimony vine, dried longan pulp, can obtain the Instant Drinks type beverage of different flavor and effect; 4. product mouthfeel and quality are good, only need brewed in hot water, just can obtain the genuine pure powder beverage of ginger; 4. product is easy to carry, and Instant Drinks are convenient, are the desirable medicine-food two-purpose drinks of the modern life, has effects such as the physiology of adjusting is cold, the warm stomach of invigorating blood circulation.
The specific embodiment
Below be several instantiation of the present invention, further describe the present invention, but the present invention be not limited only to this.
Embodiment 1
1. fresh ginger is cleaned, cut into the thin slice of 5mm thickness, be placed on the air-dry dried piece of fresh ginger in 50 ℃ of baking ovens, be ground into 100 purpose fresh ginger meal again, under 2 ℃, carry out ultramicro grinding to 600 purpose fine powder then to water content 6% ﹙ w/w ﹚.
2. ginger peel, ginger fibrous root, ginger fragment are cleaned; Soak with clear water, until salinity＜1%, pH=6.0-7.0, draining dries to the dried piece of ginger slag of water content 6% ﹙ w/w ﹚ under the placement sun; Be ground into 100 purpose ginger slag meal again, under 2 ℃, carry out ultramicro grinding to 600 purpose fine powder then.
3. brown sugar and white sugar are placed in 60 ℃ of baking ovens air-dryly to water content 7% ﹙ w/w ﹚ respectively, it is Powdered to be crushed to 100 purposes again.
4. the natural stabiliser xanthans is sieved, be prepared into the powder of 100 order fineness.
5. with 2. ginger ground-slag of 1. fresh ginger powder of step, step, step brown powdered sugar and powdered sugar, step natural stabiliser 4. 3.; According to following percentage by weight: fresh ginger powder 50%, ginger ground-slag 50%, brown powdered sugar 4%, powdered sugar 4%, xanthans 0.3%; Mix; Adopt vacuum microwave sterilization 10 minutes, every bag of 10g packing obtains ginger solid beverage product.
Embodiment 2
1. fresh ginger is cleaned, cut into the ginger piece of 5mm * 5mm, be placed on the air-dry dried piece of fresh ginger in 55 ℃ of baking ovens, be ground into 90 purpose fresh ginger meal again, under 1 ℃, carry out ultramicro grinding to 700 purpose fine powder then to water content 6% ﹙ w/w ﹚.
2. ginger peel, ginger fragment are cleaned; Soak with clear water, until salinity＜1%, pH=6.0-7.0, draining dries to the dried piece of ginger slag of water content 8% ﹙ w/w ﹚ under the placement sun; Be ground into 90 purpose ginger slag meal again, under 1 ℃, carry out ultramicro grinding to 700 purpose fine powder then.
3. brown sugar and white sugar are placed in 60 ℃ of baking ovens air-dryly to water content 8% ﹙ w/w ﹚ respectively, it is Powdered to be crushed to 90 purposes again.
4. the natural stabiliser konjac glucomannan is sieved, be prepared into the powder of 90 order fineness.
5. with 2. ginger ground-slag of 1. fresh ginger powder of step, step, step brown powdered sugar and powdered sugar, step natural stabiliser 4. 3.; According to following percentage by weight: fresh ginger powder 40%, ginger ground-slag 60%, brown powdered sugar 5%, powdered sugar 4%, xanthans 0.4%; Mix; Adopt vacuum microwave sterilization 10 minutes, every bag of 10g packing obtains ginger solid beverage product.
Embodiment 3
1. fresh ginger is cleaned, cut into the ginger piece of 5mm * 5mm, be placed on the air-dry dried piece of fresh ginger in 45 ℃ of baking ovens, be ground into 110 purpose fresh ginger meal again, under 0 ℃, carry out ultramicro grinding to 800 purpose fine powder then to water content 5% ﹙ w/w ﹚.
2. ginger peel is cleaned, soaked,, be placed on the air-dry dried piece of ginger slag in 55 ℃ of baking ovens, be ground into 110 purpose ginger slag meal again, under 0 ℃, carry out ultramicro grinding to 800 purpose fine powder then to water content 8% ﹙ w/w ﹚ until the desalination disacidify with clear water.
3. brown sugar and white sugar are placed in 45 ℃ of baking ovens air-dryly to water content 8% ﹙ w/w ﹚ respectively, it is Powdered to be crushed to 110 purposes again.
4. the natural stabiliser jelly powder is sieved, be prepared into the powder of 110 order fineness.
5. with extracting red date stone, air-dry to water content 10% ﹙ w/w ﹚, double cutting, every 2g independent packaging in 60 ℃ of baking ovens.
6. with 2. ginger ground-slag of 1. fresh ginger powder of step, step, step brown powdered sugar and powdered sugar, step natural stabiliser 4. 3.; According to following percentage by weight: fresh ginger powder 60%, ginger ground-slag 40%, brown powdered sugar 4%, powdered sugar 4%, xanthans 0.3%; Mix, adopt vacuum microwave sterilization 10 minutes, every bag of 10g independent packaging; In conjunction with the red date bag, obtain ginger solid beverage product.
Embodiment 4
1. fresh ginger is cleaned, cut into the ginger piece of 3mm thickness, be placed on the air-dry dried piece of fresh ginger in 50 ℃ of baking ovens, be ground into 100 purpose fresh ginger meal again, under 0 ℃, carry out ultramicro grinding to 600 purpose fine powder then to water content 6% ﹙ w/w ﹚.
2. leftover bits and pieces such as ginger peel, ginger fibrous root, ginger fragment are cleaned; Soak with clear water, until the desalination disacidify, draining dries to the dried piece of ginger slag of water content 6% ﹙ w/w ﹚ under the placement sun; Be ground into 100 purpose ginger slag meal again, under 0 ℃, carry out ultramicro grinding to 600 purpose fine powder then.
3. brown sugar and white sugar are placed in 50 ℃ of baking ovens air-dryly to water content 6% ﹙ w/w ﹚ respectively, it is Powdered to be crushed to 100 purposes again.
4. natural stabiliser locust bean gum and xanthans are sieved, be prepared into the powder of 100 order fineness.
5. the fruit of Chinese wolfberry and dried longan is air-dry to water content 15% ﹙ w/w ﹚, double cutting, vacuum microwave sterilization 10 minutes, every 4g independent packaging in 60 ℃ of baking ovens.
6. with 2. ginger ground-slag of 1. fresh ginger powder of step, step, step brown powdered sugar and powdered sugar, step natural stabiliser 4. 3.; According to following percentage by weight: fresh ginger powder 60%, ginger ground-slag 40%, brown powdered sugar 4%, powdered sugar 4%, xanthans 0.3%; Mix, adopt vacuum microwave sterilization 10 minutes, every bag of 10g independent packaging; Combine matrimony vine and dried longan parcel again, obtain ginger solid beverage product.
Claims (9)
1. ginger solid beverage, it is characterized in that: the primary raw material of said ginger solid beverage is made up of fresh ginger powder, ginger ground-slag, brown powdered sugar, powdered sugar and natural stabiliser; Be by weight percentage: fresh ginger powder 20%-60%, ginger ground-slag 30%-70%, brown powdered sugar 3%-10%, powdered sugar 3%-10%, natural stabiliser 0.2-2%, above-mentioned raw materials percentage sum is 100%.
2. ginger solid beverage according to claim 1; It is characterized in that: the preparation method of said ginger ground-slag comprises: the ginger processing byproduct is cleaned, with clear water desalination disacidify, dried or dry down at 40-60 ℃; To water content less than 8% the dried piece of ginger slag; Be ground into 100 ± 20 purpose ginger slag meal again, under 0-5 ℃, carry out ultramicro grinding to 500-800 purpose fine powder then, obtain the ginger ground-slag.
3. ginger solid beverage according to claim 2 is characterized in that: said ginger processing byproduct is selected from: ginger peel, ginger fibrous root, ginger fragment.
4. ginger solid beverage according to claim 1; It is characterized in that: the preparation method of said fresh ginger powder comprises: fresh ginger is cleaned; Cut into the length of side and be not more than the fragment of 15mm or be no more than the thin slice of 10mm thickness, be placed on dry in the 40-60 ℃ of baking oven to water content less than 8%, the dried piece of the fresh ginger that obtains is crushed to 100 ± 20 purpose fresh ginger meal; Again 0-5 ℃ of following ultramicro grinding to the 500-800 order, make fresh ginger powder.
5. ginger solid beverage according to claim 1 is characterized in that: said brown powdered sugar be with brown sugar be placed on dry in the 40-60 ℃ of baking oven to water content less than 8%, be crushed to 100 ± 20 orders again and be prepared from.
6. ginger solid beverage according to claim 1 is characterized in that: said powdered sugar be with white sugar be placed on dry in the 40-60 ℃ of baking oven to water content less than 8%, be crushed to 100 ± 20 orders again and be prepared from.
7. ginger solid beverage according to claim 1 is characterized in that: said natural stabiliser is selected from: xanthans, guar gum, Arabic gum, pectin, konjac glucomannan, locust bean gum; Natural stabiliser sieves before using, and is prepared into 100 ± 20 purpose powder.
8. ginger solid beverage according to claim 1 is characterized in that: according to the 2%-20% of primary raw material percentage by weight, add in the following auxiliary material any one or a few: red date is done, dried longan, matrimony vine are done, safflower, Radix Angelicae Sinensis, purple perilla.
9. ginger solid beverage according to claim 8 is characterized in that: said auxiliary material is independent packaging, the packing before in 40-60 ℃ of baking oven, dry to water content less than 15%.
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| CN2012100877175A CN102613500B (en) | 2012-03-29 | 2012-03-29 | Solid ginger beverage |
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| CN2012100877175A CN102613500B (en) | 2012-03-29 | 2012-03-29 | Solid ginger beverage |
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| CN103005609A (en) * | 2012-12-25 | 2013-04-03 | 辽宁新瑞康健康管理科技有限公司 | Cinnamon and ginger solid beverage |
| CN103054064A (en) * | 2012-11-30 | 2013-04-24 | 济南大学 | Calcium-rich flavored mutton balls containing ultra-fine seasoning accessories and method for preparing same |
| CN103583767A (en) * | 2012-08-14 | 2014-02-19 | 广西玉林制药集团巨安保健品有限公司 | Health care sugar composition and preparation method thereof |
| CN103815515A (en) * | 2014-01-27 | 2014-05-28 | 李桂凤 | Raphanus sativusL. sprout and ginger solid beverage and preparation method for same |
| CN104886708A (en) * | 2015-06-16 | 2015-09-09 | 广西南宁乐喝喝食品开发有限责任公司 | Fresh ginger solid beverage and preparation method thereof |
| CN105230899A (en) * | 2015-11-23 | 2016-01-13 | 黄宏荣 | Method for manufacturing brown sugar ginger tea |
| CN105361174A (en) * | 2015-12-16 | 2016-03-02 | 安徽国一堂检测有限公司 | Food processed through medicinal and edible homology traditional Chinese medicine |
| CN105838555A (en) * | 2016-06-15 | 2016-08-10 | 广西南宁诺尔网络通讯技术有限公司 | Egg sweet wine and preparation method thereof |
| CN106107395A (en) * | 2016-06-22 | 2016-11-16 | 广西南宁乐喝喝食品开发有限责任公司 | A kind of Fructus Citri Limoniae solid ginger beverage and preparation method thereof |
| CN106360238A (en) * | 2016-09-07 | 2017-02-01 | 江南大学 | Instant whole ginger powder and preparation method thereof |
| CN106720724A (en) * | 2016-11-24 | 2017-05-31 | 莱芜东兴源食品有限公司 | A kind of ginger tea and preparation method thereof |
| CN106721839A (en) * | 2016-11-14 | 2017-05-31 | 天津贝罗尼生物科技有限公司 | A kind of preparation method of the brown sugar ginger electuary for being convenient for carrying and eating |
| CN106942559A (en) * | 2017-03-27 | 2017-07-14 | 福建省大田县七里香农业开发有限公司 | A kind of golden ginger breakfast beverage and preparation method thereof |
| CN106962729A (en) * | 2017-05-12 | 2017-07-21 | 浙江海洋大学 | A kind of ginger juice brown sugar seaweed beverage and preparation method thereof |
| CN107865354A (en) * | 2017-11-17 | 2018-04-03 | 江苏名芊生物科技有限公司 | A kind of production method of new blackberry, blueberry magma |
| CN109043442A (en) * | 2018-08-26 | 2018-12-21 | 重庆海航农业开发有限公司 | A kind of instant ginger decoction |
| CN110179035A (en) * | 2019-06-20 | 2019-08-30 | 湖南知达康生物科技有限公司 | A kind of warming spleen and stomach for dispelling cold composition and preparation method thereof |
| CN110558507A (en) * | 2019-09-05 | 2019-12-13 | 中国计量大学 | preparation method of health-preserving ginger powder |
| CN115211461A (en) * | 2022-07-22 | 2022-10-21 | 中国农业科学院农产品加工研究所 | Compound storage and preservation method for tender ginger and compound preservative for tender ginger |
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| CN103583767A (en) * | 2012-08-14 | 2014-02-19 | 广西玉林制药集团巨安保健品有限公司 | Health care sugar composition and preparation method thereof |
| CN103054064A (en) * | 2012-11-30 | 2013-04-24 | 济南大学 | Calcium-rich flavored mutton balls containing ultra-fine seasoning accessories and method for preparing same |
| CN103054064B (en) * | 2012-11-30 | 2014-05-07 | 济南大学 | Calcium-rich flavored mutton balls containing ultra-fine seasoning accessories and method for preparing same |
| CN103005609A (en) * | 2012-12-25 | 2013-04-03 | 辽宁新瑞康健康管理科技有限公司 | Cinnamon and ginger solid beverage |
| CN103005609B (en) * | 2012-12-25 | 2013-12-04 | 辽宁新瑞康健康管理科技有限公司 | Cinnamon and ginger solid beverage |
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| CN105230899A (en) * | 2015-11-23 | 2016-01-13 | 黄宏荣 | Method for manufacturing brown sugar ginger tea |
| CN105361174A (en) * | 2015-12-16 | 2016-03-02 | 安徽国一堂检测有限公司 | Food processed through medicinal and edible homology traditional Chinese medicine |
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| CN107865354B (en) * | 2017-11-17 | 2020-10-02 | 江苏名芊生物科技有限公司 | Production method of blackberry raw pulp |
| CN109043442A (en) * | 2018-08-26 | 2018-12-21 | 重庆海航农业开发有限公司 | A kind of instant ginger decoction |
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| CN110179035B (en) * | 2019-06-20 | 2022-08-09 | 湖南知达康生物科技有限公司 | Composition for warming middle-jiao and dispelling cold and preparation method thereof |
| CN110558507A (en) * | 2019-09-05 | 2019-12-13 | 中国计量大学 | preparation method of health-preserving ginger powder |
| CN115211461A (en) * | 2022-07-22 | 2022-10-21 | 中国农业科学院农产品加工研究所 | Compound storage and preservation method for tender ginger and compound preservative for tender ginger |
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