阅读说明：本技术 一种蒸参水奶盖饮品及制备方法 (Steamed ginseng milk cap beverage and preparation method thereof ) 是由 赵昌辉 覃良云 周倩玺 冯潇 张铁华 于 2020-06-22 设计创作，主要内容包括：本发明公开了一种蒸参水奶盖饮品及制备方法,包含以下成分：蒸参水50-100g、淡奶油30-100g、炼乳8-40g、全脂牛奶5-20g、白砂糖0.4-5g。本发明的蒸参水奶盖饮品,含有丰富的蛋白质、脂肪以及部分人参成分,人参皂苷是其主要活性物质,能够起到一定的机体调节作用。本发明的特点是将红参加工制备过程中残留于锅内的蒸参水以及通过冷凝回流收集的蒸汽进行蒸参水奶盖饮品制作,使未得以有效利用的资源得到一定的附加价值,解决蒸参水资源浪费的问题,并且使人参资源更接近大众生活。(The invention discloses a steamed ginseng milk cap drink and a preparation method thereof, wherein the steamed ginseng milk cap drink comprises the following components: 50-100g of steamed ginseng water, 30-100g of unsalted butter, 8-40g of condensed milk, 5-20g of whole milk and 0.4-5g of white granulated sugar. The ginseng steaming milk cap beverage contains rich protein, fat and partial ginseng components, and ginsenoside is a main active substance of the ginseng steaming milk cap beverage and can play a certain role in regulating organisms. The invention is characterized in that the ginseng steaming water remained in the pot in the red ginseng processing and preparation process and the steam collected by condensation and reflux are used for making the ginseng steaming water milk cap drink, so that resources which are not effectively utilized obtain certain additional value, the problem of ginseng steaming water resource waste is solved, and the ginseng resources are closer to the public life.)

1. The ginseng steaming and milk cap beverage is characterized by comprising the following components: 50-100g of steamed ginseng water, 30-100g of unsalted butter, 8-40g of condensed milk, 5-20g of whole milk and 0.4-5g of white granulated sugar.

2. The ginseng steaming and milk covering drink according to claim 1, which is characterized in that: the ginseng steaming water is the ginseng steaming water I which is obtained after the fresh ginseng is steamed in the steaming pot and remains in the pot, and the ginseng steaming water II which is collected by condensing and refluxing steam in the steaming process.

3. The ginseng steaming and milk covering drink according to claim 1, which is characterized in that: the condensed milk is full fat condensed milk or semi-skimmed condensed milk.

4. The preparation method of the ginseng steaming and milk cap drink as claimed in claim 1, which is characterized by comprising the following steps: the method comprises the following steps:

the method comprises the following steps: adding 1-6L water into the first steamer, turning on the power supply to heat water to 75-80 deg.C, placing cleaned fresh Ginseng radix into the first steamer, sealing, continuously heating to make water temperature at 95-110 deg.C, steaming for 1.5-2 hr, and collecting steam as steamed Ginseng radix water II by condensing and refluxing;

step two: continuing heating to boil the water after the steaming time is up, enabling the steam steamed ginseng water II collected by condensation reflux to reach 20-50% of the total amount of the initial water addition, and stopping heating;

step three: waiting for the temperature in the steaming tank to decrease to 65-70 deg.C, opening the steaming tank cover, taking out Ginseng radix, and collecting residue steaming water in the steaming tank as steaming water I;

step four: cooling the collected steamed ginseng water I and steamed ginseng water II to 0-25 ℃;

step five: cooling the butter to be used to make its central temperature reach 4-8 deg.C;

step six: adding butter, condensed milk and white granulated sugar with central temperature cooled to 4-8 deg.C into container I;

step seven: performing primary high-speed whipping in a container by a first stirrer for 1 min;

step eight: adding whole milk into the first container after the first stirring, and performing second high-speed stirring in the first container by using a first stirrer for 3min to obtain a milk cover;

step nine: adding 50-100g of steamed ginseng water I cooled to 0-25 ℃ into the plastic cup I, and adding 50-100g of steamed ginseng water II cooled to 0-25 ℃ into the plastic cup II;

step ten: pouring the milk cover after the stirring in the step eight into a first plastic cup added with the steamed ginseng water I and a second plastic cup added with the steamed ginseng water II, wherein the height of the milk cover is 2-5 cm.

Technical Field

The invention relates to the technical field of beverages and preparation methods thereof, in particular to a ginseng steaming milk cap beverage and a preparation method thereof.

Background

Ginseng is one of the three treasures in northeast China, and is the king of Baicao. The Ginseng radix contains ginsenoside, aromatic oil, phytosterol, etc., wherein the ginsenoside is the main active ingredient of Ginseng radix, and has effects of relieving fatigue, delaying aging, regulating central nervous system, improving immunity, and promoting metabolism. The steamed ginseng water is a brown yellow aqueous solution flowing into the bottom of a steaming tank after steaming, dipping and cooling ginseng by water vapor in the red ginseng processing process, wherein the brown yellow aqueous solution contains partial ginsenoside, ginseng polysaccharide, protein and the like, and the steamed ginseng water resource is not effectively utilized as a byproduct in most cases, so that the resource waste is caused.

The milk cap beverage is one of the more popular tea beverages in milk tea, has different tastes of milk and tea, has fresh tea fragrance and strong milk fragrance, provides consumers with smooth and fragrant experience on tongue tips, and is popular with many people.

The ginseng steaming water and the milk cap are combined, the ginseng steaming water and milk cap beverage suitable for most people is innovatively developed, the problem of ginseng steaming water resource waste can be solved, consumers can obtain thinking impact and sensory diversified experiences, ginseng resources are closer to the public life, and diversified and rapid development of ginseng industry is promoted.

Disclosure of Invention

The invention aims to provide a ginseng steaming milk cap beverage and a preparation method thereof, and aims to solve the problem of resource waste of ginseng steaming water in the background technology. The health-care food not only has good taste, but also has the effects of promoting the metabolism of organisms, reducing fat absorption and the like, and meets the requirements of people on nutrition, health, convenience and safety of food.

The invention provides a formula and a preparation method of a steamed ginseng milk cap beverage, which comprises the following components: 50-100g of steamed ginseng water, 30-100g of unsalted butter, 8-40g of condensed milk, 5-20g of whole milk and 0.4-5g of white granulated sugar.

The ginseng steaming water is the ginseng steaming water I which is obtained after the fresh ginseng is steamed in the steaming pot and remains in the pot, and the ginseng steaming water II which is collected by condensing and refluxing steam in the steaming process.

The condensed milk is full fat condensed milk or semi-skimmed condensed milk.

Meanwhile, the invention also provides a preparation method of the steamed ginseng milk cap beverage, which comprises the following steps:

the method comprises the following steps: adding 1-6L water into the first steamer, turning on the power supply to heat water to 75-80 deg.C, placing cleaned fresh Ginseng radix into the first steamer, sealing, continuously heating to make water temperature at 95-110 deg.C, steaming for 1.5-2 hr, and collecting steam as steamed Ginseng radix water II by condensing and refluxing;

step two: continuing heating to boil the water after the steaming time is up, enabling the steam steamed ginseng water II collected by condensation reflux to reach 20-50% of the total amount of the initial water addition, and stopping heating;

step three: waiting for the temperature in the steaming tank to decrease to 65-70 deg.C, opening the steaming tank cover, taking out Ginseng radix, and collecting residue steaming water in the steaming tank as steaming water I;

step four: cooling the collected steamed ginseng water I and steamed ginseng water II to 0-25 ℃;

step five: cooling the butter to be used to make its central temperature reach 4-8 deg.C;

step six: adding butter, condensed milk and white granulated sugar with central temperature cooled to 4-8 deg.C into container I;

step seven: performing primary high-speed whipping in a container by a first stirrer for 1 min;

step eight: adding whole milk into the first container after the first stirring, and performing second high-speed stirring in the first container by using a first stirrer for 3min to obtain a milk cover;

step nine: adding 50-100g of steamed ginseng water I cooled to 0-25 ℃ into the plastic cup I, and adding 50-100g of steamed ginseng water II cooled to 0-25 ℃ into the plastic cup II;

step ten: pouring the milk cover after the stirring in the step eight into a first plastic cup added with the steamed ginseng water I and a second plastic cup added with the steamed ginseng water II, wherein the height of the milk cover is 2-5 cm.

The method is characterized in that: the invention is characterized in that the steamed ginseng water resource which is not effectively utilized in the red ginseng processing process is processed and combined with the popular beverage, thereby increasing the value of byproducts, comprehensively utilizing resources and improving the utilization rate of resources.

The specific implementation mode is as follows: