Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Set Guangdong ginger milk convenience food and preparation method thereof

A production method and technology for ginger milk tea, which are applied to Cantonese-style ginger milk tea convenience food and its production, and the production field of solidified Cantonese-style ginger milk milk convenience food, can solve the problem of not thoroughly researching the ginger milk tea seasoning technology and the like, and achieve Good solidification and forming effect, maintaining texture and prolonging shelf life

Active Publication Date: 2014-02-26
GUANGDONG JIAHAO FOOD
View PDF5 Cites 5 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, this patent does not study the seasoning technology of ginger milk tea in depth, and research and improve it from the perspective of the coagulation effect of ginger milk tea after brewing

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Set Guangdong ginger milk convenience food and preparation method thereof
  • Set Guangdong ginger milk convenience food and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0048] Choose fresh, non-rotten, high-starch ginger, wash and peel it, cut it into small pieces, mash the small piece of ginger tissue with a high-speed tissue crusher, squeeze and filter it with 4 layers of clean gauze, and take the ginger juice filtrate and place it in a sealed container. Keep fresh at 4°C in a bottle and dish for later use. Taking 50mL product packaging as an example, weigh 0.5% edible gelatin, add 10mL of cold water and soak until the edible gelatin is completely expanded without air bubbles, and take another 8% cornstarch, add a small amount of water, Heat gelatinization, add the remaining water one by one and mix evenly, then add 16% milk powder, 6% white sugar, soaked edible gelatin and 0.05% citric acid, mix evenly and heat to 70°C, from a height of 30cm Pour 12.5% ​​ginger juice into it, homogenize at 4000rpm for 30-35 seconds to obtain semi-finished products, then divide the semi-finished products into packages, let stand at a low temperature of 4-10°...

Embodiment 2

[0050] Choose fresh, non-rotten, high-starch ginger, wash and peel it, cut it into small pieces, mash the small piece of ginger tissue with a high-speed tissue crusher, squeeze and filter it with 4 layers of clean gauze, and take the ginger juice filtrate and place it in a sealed container. Keep fresh at 5°C in a bottle and dish for later use. Taking a 50mL product package as an example, weigh 0.3% edible gelatin, add 6mL of cold water and soak until the edible gelatin is completely expanded without air bubbles, and take another 10% cornstarch, add a small amount of water, Heat gelatinization, add the remaining amount of water one by one and mix evenly, then add 10% milk powder, 3% white sugar, edible gelatin after swelling treatment and 0.03% citric acid, mix evenly and heat to 70°C, by 40cm Pour 10% ginger juice into the high place, homogenize at 4000rpm for 30-35 seconds to get the semi-finished product, then divide the semi-finished product into packages, let it stand at a ...

Embodiment 3

[0052] Choose fresh, non-rotten, high-starch ginger, wash and peel it, cut it into small pieces, mash the small piece of ginger tissue with a high-speed tissue crusher, squeeze and filter it with 4 layers of clean gauze, and take the ginger juice filtrate and place it in a sealed container. Keep fresh in a bottle at 4°C for later use. Taking 50mL product packaging as an example, weigh 0.8% edible gelatin, add 16mL of cold water to soak until the edible gelatin is completely expanded and free of air bubbles, and take another 6% cornstarch, add a small amount of water, Heat gelatinization, add the remaining amount of water one by one and mix well, then add 20% milk powder, 5% white sugar, edible gelatin after swelling treatment and 0.08% citric acid, mix well and heat to 70°C, by 50cm Pour 15% ginger juice into the high place, homogenize at 4000rpm for 30-35 seconds to get the semi-finished product, then divide the semi-finished product into packages, let it stand at a low temper...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a preparation method of set Guangdong ginger milk convenience food. The set Guangdong ginger milk convenience food consists of the following components in percentage by weight: 10-15% of ginger juice, 10-20% of milk powder, 6-10% of corn starch, 0.03-0.08% of citric acid, 0.3-0.8% of edible gelatin, 3-6% of white granulated sugar and the balance of clean water. The preparation process comprises the following steps: gelatinizing the corn starch; adding the milk powder, white granulated sugar and edible gelatin and dissolving; seasoning with the ginger juice; heating to 70 DEG C; homogenizing; standing for setting; performing pasteurization. The preparation of ginger juice comprises the steps of ginger selection, cleaning, peeling, slicing, juicing and filtering. In the method disclosed by the invention, the product prepared by use of a new formula has soft and tender mouthfeel with outstanding milk and ginger flavor; the dominant characteristics are that the set strength of a product is improved, and the storage time of the Guangdong ginger milk is increased.

Description

【Technical field】 [0001] The invention relates to a Cantonese-style ginger-and-milk convenience food and a preparation method thereof, in particular to a preparation method of a solidified Cantonese-style ginger-and-milk convenience food, which belongs to the technical field of food processing. 【Background technique】 [0002] Traditional Cantonese-style ginger milk can coagulate, which is caused by the agglutination effect of ginger protease in ginger and casein micelles in milk. [0003] Weng Minghui, Liu Yanran, etc. (2001) conducted research on the development of semi-solidified ginger milk beverage, replaced ginger juice with ginger powder, and replaced fresh milk with milk powder, optimized the formula of ginger milk beverage, and used 0.10% carrageenan and 0.025 % xanthan gum to accelerate coagulation, and the product form is granule drink. The coagulation of ginger milk products by Weng Minghui, Liu Yanran, etc. is mainly due to the effect of thickeners, because in t...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/154
Inventor 陈志雄陈世豪刘亚萍郑新华
Owner GUANGDONG JIAHAO FOOD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com