CN105494865A - A film-coated and laminated low-sugar health-care hawthorn and sliding-leaf mountain ginger candy with the function of promoting qi and appetizing and its preparation method - Google Patents

Abstract

The invention discloses a film-coated laminated low-sugar health-care hawthorn and alpinia japonica candy with qi-moving and appetite-promoting functions, which comprises the following components in parts by weight: alpinia japonica, raffinose, corn starch, gardenia micro powder, charred malt powder, lactobacillus polysaccharide, cassia oil, glycerol, desalted whey powder, whey protein concentrate and the like. According to the invention, the ginger slices are soaked in the antibacterial color protection solution consisting of the lactobacillus polysaccharide and the cassia oil, then the low-sugar ginger blank is prepared by the viscous liquid prepared by coating the raffinose, the corn starch, the scorched malt flour and the defensin, the water activity can be effectively reduced by the lactobacillus polysaccharide, and the growth of microorganisms can be inhibited by the cassia oil; the whey protein concentrate liquid realizes the rich nutrient contents, has the efficacies of strengthening the spleen and stomach, promoting the circulation of qi and helping digestion, and promoting the circulation of qi and regulating the middle warmer, retains the efficacy of the ginger through the superposition of the film layer and the ginger slices, effectively improves the taste and the mouthfeel of the ginger while realizing the complete utilization of the nutrition of the ginger, and also overcomes the defect of single nutrition of the ginger product.

Description

A film-coated and laminated low-sugar health-care hawthorn and sliding-leaf mountain ginger candy with the function of promoting qi and appetizing and its preparation method

technical field

The invention relates to the technical field of ginger products, in particular to a film-coated laminated low-sugar health-care hawthorn sliding-leaf mountain ginger candy with the function of promoting qi and appetizing and a preparation method thereof.

Background technique

Ginger is a perennial herb of the Zingiberaceae family, edible fleshy roots, generally rich in carbohydrates and protein, and rich in gingerol, ginger essential oil, protein, phosphorus, vitamins, starch, cellulose and volatile oil and A small amount of minerals can enhance blood circulation, stimulate the secretion of gastric juice, excite the intestinal tract, promote digestion, invigorate the stomach and increase appetite, eliminate wind pathogens, cold and heat, typhoid fever, headache, nasal congestion, cough and asthma, stop vomiting, eliminate phlegm and relieve qi, and remove edema and flatulence , appetizing and invigorating the spleen, diluting blood, lowering cholesterol, scavenging free radicals, anti-aging and other effects. As an important spice seasoning in the world, ginger is also used as a traditional Asian medicinal and edible plant. Extensive attention, the development of functional health ginger food is becoming more and more popular.

The development trend of low-sugar in the food industry has made preserved ginger, a popular traditional food, unable to meet people's needs, and is facing the problem of reducing sugar content and enriching nutrition. For traditional preserved fruit with a sugar content of more than 70%, because of the loss of the high osmotic pressure and low water activity environment brought about by high sugar content, the storage period and shelf life of the product are shortened from more than 12 months to less than 2 months, which also Become a key problem restricting low-sugar preserved ginger; moreover, if the preserved ginger is not prepared, and the ginger taste sugar is prepared by adding ginger extract or powder micropowder, it will often cause the nutritional content of ginger to be lost during processing or storage. At the same time, If only the ginger extract is utilized, a large amount of waste of other components in the ginger dregs will be caused, which will lead to a series of problems such as cost increase and environmental pollution.

Contents of the invention

The object of the present invention is to make up for the defects of the prior art, and provide a film-coated laminated low-sugar health-care hawthorn sliding-leaf mountain ginger candy with the function of promoting qi and appetizing and a preparation method thereof.

The present invention is achieved through the following technical solutions:

A film-coated and laminated low-sugar health-care hawthorn and ginger candy with the function of promoting qi and appetizing, comprising the following components in parts by weight: 26-27 parts by weight: 26-27 parts by weight, 5-6 parts of raffinose, 20-22 parts of cornstarch, and 4 parts of lotus seed powder -5, papaya powder 5-6, malt 6-7, gardenia micropowder 5-6, burnt malt powder 2-3, defensin 1.1-1.2, lactic acid bacteria polysaccharide 2-3, cinnamon oil 2-3, acrylic acid Triol 3-4, desalted whey powder 9-10, whey protein concentrate 10-11, structural oil 6-7, prebiotics 0.6-0.8, gelatin 0.1-0.2, konjac powder 0.1-0.2, appropriate amount of butter, appropriate amount Deionized water, appropriate amount of water.

A method for preparing film-coated and laminated low-sugar health-care hawthorn and sliding leaf mountain ginger candy with the function of promoting qi and appetizing, comprising the following steps:

(1) Mix lactic acid bacteria polysaccharides and cinnamon oil, add 10-11 times the total weight of deionized water and mix well to obtain a color protection solution. Mix raffinose, cornstarch, burnt malt powder, and defensins, and Add 5-6 times the total weight of deionized water and mix, heat and stir at 100°C for 1.2-1.5 hours to gelatinize the starch, and obtain a viscous liquid for later use; mix whey protein concentrate and glycerin and add 2-3 times the total weight Stir with deionized water at a high speed of 2000r/min until fluffy and foamy, add desalted whey powder, structural oil, prebiotics, lotus seed powder, papaya powder, malt, stir for 2-3 hours, then add and dilute 4-5 times with deionized water gelatin solution until it is uniform and viscous, and the film solution is obtained for later use;

(2) After washing the Alpinia chinensis with water, cut it into 0.2-0.3mm slices with a machine, soak it in the color protection solution for 3-4 hours, and get the preliminarily treated ginger slices for later use;

(3) Put the preliminarily treated ginger slices into the viscous liquid and coat them for 1-2 minutes, and then send them to the ventilated high-temperature heating network through the conveyor belt for rapid drying and heating for 2-3 minutes until the surface is solidified, and the low-sugar ginger blanks are obtained for use;

(4) Spray the film liquid evenly at a low temperature of 0°C in the mold coated with butter to form a solid film layer, and ensure that the thickness of the solid film layer is 0.4-0.5mm covered with low-sugar ginger, and continue to spray the film liquid to form a new When the thickness of the solid film layer is 0.2-0.3mm, place the low-sugar ginger base, repeat the operation 3-4 times, and spray the film liquid to form a solid film layer of 0.4-0.5mm to form a whole, and then laminate the whole Forming the film-coated laminated ginger candy loaded in the mould, wherein the thickness of each solid film layer is 0.2-0.3mm;

(5) Mix gardenia micropowder and konjac gum and add deionized water 0.2-0.3 times the total weight, stir evenly, put it in a pot and stir-fry for 20-30 minutes until it matures to form a viscous gardenia powder for later use;

(6) Put the film-coated laminated ginger candy loaded in the mold into the oven and bake at a high temperature of 180°C for 10-15 minutes, then bake at a low temperature of 100°C for 1.2-1.5 hours, and then fix the gardenia powder on its surface , and pasteurized at a high temperature of 100°C for 10-15 minutes, cooled and vacuum-packed.

The advantages of the present invention are:

The present invention soaks ginger slices in an antibacterial and color-protecting solution composed of lactic acid bacteria polysaccharides and cinnamon oil, and then prepares low-sugar ginger blanks by coating raffinose, cornstarch, burnt malt powder, and defensins. Polysaccharides can effectively reduce water activity, and cinnamon oil can inhibit the growth of microorganisms; by loading desalted whey powder, structured oil, prebiotics, lotus seed powder, papaya powder, and whey concentrated protein film of malt, the nutritional content is achieved. It has the functions of invigorating the spleen and stomach, promoting qi and eliminating food, and regulating qi. Through the superposition of the film layer and ginger slices, while retaining the efficacy of ginger and realizing the full utilization of ginger nutrition, it effectively improves the health of ginger. The taste and mouthfeel also overcome the shortcoming of ginger products with single nutrition.

detailed description

A film-coated and laminated low-sugar health-care hawthorn slippery-leaf ginger candy with the function of promoting qi and appetizing, comprising the following components in parts by weight: 26 slippery-leaf ginger, 5 raffinose, 20 cornstarch, 4 lotus seed powder, 5 papaya powder, and malt 6. Gardenia micropowder 5, burnt malt powder 2, defensin 1.1, lactic acid bacteria polysaccharide 2, cinnamon oil 2, glycerol 3, desalted whey powder 9, whey protein concentrate 10, structured oil 6, prebiotics 0.6, gelatin 0.1, konjac flour 0.1, appropriate amount of butter, appropriate amount of deionized water, appropriate amount of water.

A method for preparing film-coated and laminated low-sugar health-care hawthorn and sliding leaf mountain ginger candy with the function of promoting qi and appetizing, comprising the following steps:

(1) Mix lactic acid bacteria polysaccharides and cinnamon oil, add 10 times the total weight of deionized water and mix well to obtain a color protection solution. Mix raffinose, corn starch, burnt malt powder, and defensins, and add total Mix with 5 times the weight of deionized water, heat and stir at 100°C for 1.2 hours to gelatinize the starch, and obtain a viscous liquid for later use; mix whey protein concentrate and glycerin with 2 times the total weight of deionized water at a high speed of 2000r/min Stir until fluffy and foamy, add desalted whey powder, structural oil, prebiotics, lotus seed powder, papaya powder, and malt, stir for 2 hours, then add gelatin solution diluted 4 times with deionized water until uniform and viscous to obtain a film solution spare;

(2) After cleaning the Alpinia chinensis with water, cut it into 0.2mm slices with a machine, soak it in the color protection solution for 3 hours, and get the ginger slices that have been preliminarily treated for later use;

(3) Put the preliminarily treated ginger slices into the viscous liquid and coat them for 1 minute, and then send them to the ventilated high-temperature heating net through the conveyor belt for rapid drying and heating for 2 minutes until the surface is solidified, and the low-sugar ginger blanks are obtained for use;

(4) Spray the film liquid evenly in the mold coated with butter at a low temperature of 0°C to form a solid film layer, and ensure that the thickness of the solid film layer is 0.4mm covered with low-sugar ginger base, and continue to spray the film liquid to form a new solid film layer. When the thickness is 0.2mm, place the low-sugar ginger base, repeat the operation 3 times, spray the film liquid to form a 0.4mm solid film layer, and form a whole, and then laminate the whole to form a film bag loaded in the mold Covering layer ginger candy, wherein the thickness of each solid film layer is 0.2mm;

(5) Mix gardenia micropowder and konjac gum, add deionized water 0.2 times the total weight, stir evenly, put it in a pot and stir-fry for 20 minutes until it matures to form a viscous gardenia powder body for later use;

(6) Put the film-coated laminated ginger candy loaded in the mold into the oven and bake at a high temperature of 180°C for 10 minutes, then bake at a low temperature of 100°C for 1.2 hours, then fix the gardenia pollen body on the surface, and bake at a high temperature of 100°C. Pasteurize at ℃ for 10 minutes, cool and pack in vacuum.

Claims (2)

1. one kind has the film coated pressure layer low sugar health care hawthorn Alpinia tonkinensis Gagnep sugar of promoting the circulation of qi appetizing function, it is characterized in that, comprise following parts by weight of component: Alpinia tonkinensis Gagnep 26-27, raffinose 5-6, cornstarch 20-22, lotus nut starch 4-5, papaya powder 5-6, Fructus Hordei Germinatus 6-7, gardenia micro mist 5-6, melanoidin malt powder 2-3, alexin 1.1-1.2, lactic acid bacteria polysaccharide 2-3, oil of bay 2-3, glycerine 3-4, desalted whey powder 9-10, WPC 10-11, Structure grease 6-7, prebiotics 0.6-0.8, gelatin 0.1-0.2, konjaku flour 0.1-0.2, appropriate butter, appropriate deionized water, appropriate water.

2. there is a film coated pressure layer low sugar health care hawthorn Alpinia tonkinensis Gagnep sugar preparation method for promoting the circulation of qi appetizing function, it is characterized in that, comprise the following steps:

(1) extracting lactic acid bacterium polysaccharide and oil of bay mixing, and add gross weight 10-11 deionized water mixing and stirring doubly, look solution must be protected, by raffinose, cornstarch, melanoidin malt powder, alexin mixing, and add gross weight 5-6 deionized water mixing doubly, at 100 DEG C, add thermal agitation 1.2-1.5h starch gelatinization, obtain viscous fluid for subsequent use; WPC, glycerine mixing are added gross weight 2-3 deionized water high speed 2000r/min doubly and be stirred to fluffy foaming, add desalted whey powder, Structure grease, prebiotics and lotus nut starch, papaya powder, Fructus Hordei Germinatus, stir 2-3h, add with deionized water dilution 4-5 gelatin solution doubly afterwards, to even toughness, obtain film liquid for subsequent use;

(2) get after Alpinia tonkinensis Gagnep water cleans up, be cut into the sheet of 0.2-0.3mm with machine, be dipped into protect in look solution and soak 3-4h, the ginger splices obtaining preliminary treatment is for subsequent use;

(3) ginger splices of preliminary treatment is put into the coated 1-2min of viscous fluid, deliver to rapid draing heating 2-3min on vented high-temperature heating net by conveyer belt afterwards and, to surface solidification, obtain low sugared ginger base for subsequent use;

(4) film liquid is evenly sprayed at low temperature 0 DEG C in the mould scribbling butter and forms solid fraction rete, and when ensureing solid fraction thicknesses of layers 0.4-0.5mm, cover upper low sugared ginger base, continue to spray film liquid and form new solid fraction rete, during honest and kind 0.2-0.3mm, place low sugared ginger base, repeat 3-4 time, spraying the solid fraction rete of film liquid formation 0.4-0.5mm, formed overall, the laggard film coated pressure layer ginger sugar carrying out pressing layer to be formed and be loaded in mould to entirety, wherein each solid fraction thicknesses of layers is 0.2-0.3mm;

(5) gardenia micro mist and konjac glucomannan mixing are added gross weight 0.2-0.3 deionized water and stirring doubly evenly after put into pot and stir-fry that to form viscosity gardenia powder to slaking for subsequent use for 20-30min;

(6) coated for the film be loaded in mould pressure layer ginger sugar is put into the first high temperature of baking box 180 DEG C baking 10-15min, at low temperature 100 DEG C baking 1.2-1.5h, afterwards at the fixing gardenia powder in its surface, and high temperature 100 DEG C of pasteurize 10-15min, cooling vacuum is packed and be get final product.