CN105558237A - A pullulan-modified gelatin composite film-coated laminated health-care ginger candy that reduces edema in pregnant women by promoting diuresis and its preparation method - Google Patents

Abstract

The invention discloses a pullulan modified gelatin composite film coated laminated health-care ginger candy for reducing edema of pregnant women by promoting urination, which comprises the following components in parts by weight: isomaltose hypgather, malic acid, pullulan, ginger, crucian powder, red bean powder, white gourd clear juice, agaric powder, mushroom powder, fermented glutinous rice juice, water chestnut powder, kelp powder and ginkgo flower ultrafine powder. The invention adopts isomaltooligosaccharide and malic acid to treat the ginger slices, improves the spicy taste, adopts ginger, crucian powder, red bean, wax gourd juice, agaric, mushroom powder, water chestnut powder, kelp powder to prepare the laminated ginger candy by matching isomaltooligosaccharide and pullulan, has low sugar content and rich nutrition, can promote the blood circulation of pregnant women, avoids or reduces the edema phenomenon of the lower limbs of the pregnant women, adopts the laminated structure design, fully utilizes the nutrient substances of the ginger, reduces the sugar consumption, realizes low sugar, and simultaneously loads more nutrient substances, thereby facilitating the thoroughness of enzyme inactivation, and prolonging the storage life and shelf life.

Description

A pullulan-modified gelatin composite film-coated laminated health-care ginger candy that reduces edema in pregnant women by promoting diuresis and its preparation method

technical field

The invention relates to the technical field of ginger product development, in particular to a pullulan polysaccharide-modified gelatin composite film-coated and laminated health-care ginger candy for reducing edema in pregnant women through diuresis 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 purpose of the present invention is to make up for the defects of the prior art, and provide a pullulan-modified gelatin composite film-coated laminated health-care ginger candy that reduces the edema of pregnant women through diuresis and a preparation method thereof.

The present invention is achieved through the following technical solutions:

A pullulan-modified gelatin composite film-coated laminated health-care ginger candy that reduces edema in pregnant women by promoting diuresis, comprising the following components in parts by weight: 3-4 isomaltooligosaccharides, 2.5-2.8 malic acid, and stearate Acyl lactic acid 0.7-0.8, L-sodium aspartate 0.9-1, vitamin E 0.2-0.3, sodium lactate 4-5, pullulan 4-5, gelatin 2-3, pectin 0.1-0.1, ginger 20 -22, crucian carp powder 3-4, red bean powder 10-11, winter melon clear juice 4-5, fungus powder 10-11, mushroom powder 11-12, wine brewing juice 3.6-3.8, water chestnut powder 8-9, kelp powder 7-8 , Ginkgo biloba superfine powder 2-3, appropriate amount of algae oil, appropriate amount of deionized water, appropriate amount of water.

A method for preparing pullulan-modified gelatin composite film-coated laminated health-care ginger candy for reducing edema in pregnant women through water diuresis, comprising the following steps:

(1) Mix isomaltooligosaccharide and malic acid, and add 10-12 times the total weight of deionized water to mix and stir evenly to obtain a color-protecting solution. After cleaning the ginger with water, cut it into 0.15-0.2mm pieces with a machine Flakes, soaked in the color-protecting solution for 3-4 hours, and the ginger slices that were initially treated were taken out for later use;

(2) Mix wax gourd juice, fermented rice juice, crucian carp powder, and sodium lactate, and add 2-3 times the total weight of deionized water to mix evenly, then add stearoyl lactic acid and stir and heat at 70-80°C for 1.5-2h to form Uniform emulsion for later use; put the preliminarily treated ginger slices into the even emulsification and coat them for 1-2 minutes, take them out, put them in boiling water and cook for 40-60 seconds, remove and cool down to obtain low-sugar ginger bases for later use;

(3) Mix red bean powder, fungus powder, shiitake mushroom powder, water chestnut powder, and kelp powder, put them in a frying pan and stir-fry on low heat for 25-30 minutes until mature, and get compound powder for later use;

(4) Mix pullulan and gelatin with 22-24 times the total weight of deionized water and mix well, then add the color protection solution used in step (1) and the uniform emulsion used in step (2) and step (3) Stir the obtained composite powder, sodium L-aspartate, and vitamin E for 2-3 hours to obtain a membrane solution for later use;

(5) Spray the film liquid evenly at a low temperature of 0°C in the mold coated with algae oil to form a solid film layer, and ensure that the thickness of the solid film layer is 0.25-0.3mm covered with low-sugar ginger base, and continue to spray the film liquid to form When the new solid film layer is 0.15-0.2mm thick, place the low-sugar ginger base, repeat the operation 3-4 times, and spray the film liquid to form a solid film layer of 0.25-0.3mm 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 0.15-0.2mm during repeated operations;

(6) Mix the superfine powder of ginkgo flower and pectin and add deionized water of 0.4-0.5 times the total weight, stir evenly, put it into the steaming grate of the steamer and steam it on low heat for 15-20min until it matures to form a viscous ginkgo pollen body for later use;

(7) Put the film-coated laminated ginger candy loaded in the mold into the oven and bake at a high temperature of 160°C for 10-15 minutes, then bake at a low temperature of 100°C for 1.3-1.5 hours, and then adhere and fix the ginkgo pollen on its surface body, pasteurized at 100°C for 10-15 minutes, cooled and vacuum-packed.

The advantages of the present invention are:

The present invention uses isomaltooligosaccharide and malic acid to treat thin ginger slices to improve the spicy taste, and uses ginger, crucian carp powder, red bean, wax gourd juice, fungus, shiitake mushroom powder, fermented rice, water chestnut powder, kelp powder to cooperate with isomaltooligosaccharide and common Lulan polysaccharide is used to prepare laminated ginger candy, which has low sugar content and rich nutrition, which can promote blood circulation of pregnant women, avoid or reduce the edema of pregnant women's lower limbs, adopts laminated structure design, fully utilizes the nutrients of ginger, and reduces the amount of sugar , to achieve low sugar, and at the same time, more nutrients are loaded, which facilitates the thoroughness of inactivating enzymes and prolongs the shelf life and shelf life.

detailed description

A pullulan-modified gelatin composite film-coated laminated health-care ginger candy that reduces edema in pregnant women through water diuresis, comprising the following components in parts by weight: 3 isomaltooligosaccharides, 2.5 malic acid, 0.7 stearoyl lactic acid, Sodium L Aspartate 0.9, Vitamin E 0.2, Sodium Lactate 4, Pullulan 4, Gelatin 2, Pectin 0.1, Ginger 20, Crucian Carp Powder 3, Red Bean Powder 10, Winter Melon Clear Juice 4, Fungus Powder 10, Mushroom Powder 11. Wine fermented juice 3.6, water chestnut powder 8, kelp powder 7, ginkgo superfine powder 2, appropriate amount of algae oil, appropriate amount of deionized water, appropriate amount of water.

A method for preparing pullulan-modified gelatin composite film-coated laminated health-care ginger candy for reducing edema in pregnant women through water diuresis, comprising the following steps:

(1) Mix isomaltooligosaccharide and malic acid, add 10 times the total weight of deionized water and mix well to obtain a color protection solution. After cleaning the ginger with water, cut it into 0.15mm slices with a machine and soak Soak in the color-protecting solution for 3 hours, and pull out the preliminarily treated ginger slices for subsequent use;

(2) Mix wax gourd juice, fermented rice juice, crucian carp powder, and sodium lactate, add 2 times the total weight of deionized water and mix evenly, then add stearoyl lactic acid and stir and heat at 70°C for 1.5 hours until a uniform emulsion is formed for later use; Put the preliminarily treated ginger slices into a uniform emulsion and coat them for 1 minute, take them out, put them in boiling water and cook for 40 seconds, remove and cool down to obtain low-sugar ginger blanks for later use;

(3) Mix red bean powder, fungus powder, shiitake mushroom powder, water chestnut powder, and kelp powder, put them in a frying pan and stir-fry on low heat for 25 minutes until mature, and get compound powder for later use;

(4) Mix pullulan and gelatin with 22 times the total weight of deionized water and mix well, then add the used color protection solution in step (1) and the uniform emulsion used in step (2) and step (3 ) obtained compound powder, sodium L-aspartate, and vitamin E, stirred for 2 hours, and obtained the membrane solution for subsequent use;

(5) Spray the film liquid evenly at a low temperature of 0°C in the mold coated with algae oil to form a solid film layer, and ensure that the thickness of the solid film layer is 0.25mm covered with low-sugar ginger, and continue to spray the film liquid to form a new Solid film layer, when the thickness is 0.15mm, place the low-sugar ginger base, repeat the operation 3 times, spray the film liquid to form a 0.25mm solid film layer, 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 0.15mm during repeated operations;

(6) Mix the superfine powder of ginkgo flower and pectin, add deionized water of 0.4 times the total weight, stir evenly, put it into the steaming grate of the steamer, and steam on low heat for 15 minutes until it matures to form a viscous ginkgo pollen body for later use;

(7) Put the film-coated laminated ginger candy loaded in the mold into the oven and bake it at a high temperature of 160°C for 10 minutes, and then bake it at a low temperature of 100°C for 1.3 hours. Pasteurize at 100°C for 10 minutes, cool and pack in vacuum.

Claims (2)

1. one kind is reduced the pulullan polysaccharide modified gelatin composite membrane coated pressure layer health care ginger sugar of pregnant woman's edema by row water diuresis, it is characterized in that, comprise following parts by weight of component: oligoisomaltose 3-4, malic acid 2.5-2.8, hard ester acyl lactic acid 0.7-0.8, L-Aspartic acid sodium 0.9-1, vitamin E 0.2-0.3, sodium lactate 4-5, pulullan polysaccharide 4-5, gelatin 2-3, pectin 0.1-0.1, ginger 20-22, crucian carp powder 3-4, rde bean powder 10-11, the clear juice 4-5 of wax gourd, auricularia auriculajudae powder 10-11, mushroom powder 11-12, fermented glutinous rice juice 3.6-3.8, water chestnut starch 8-9, Kelp Powder 7-8, ginkgo Ultramicro-powder 2-3, appropriate algae oil, appropriate deionized water, appropriate water.

2. reduced a pulullan polysaccharide modified gelatin composite membrane coated pressure layer health care ginger sugar preparation method for pregnant woman's edema by row water diuresis, it is characterized in that, comprise the following steps:

(1) oligoisomaltose, malic acid mixing is got, and add gross weight 10-12 deionized water mixing and stirring doubly, look solution must be protected, get after ginger water cleans up, the sheet of 0.15-0.2mm is cut into machine, be dipped into protect in look solution and soak 3-4h, pull out the ginger splices of preliminary treatment is for subsequent use;

(2) by wax gourd juice, fermented glutinous rice juice, crucian carp powder, sodium lactate mixing, and add gross weight 2-3 deionized water doubly and mix, it is for subsequent use to forming uniformly emulsify liquid to add hard ester acyl lactic acid agitating heating 1.5-2h at 70-80 DEG C afterwards; The ginger splices of preliminary treatment is put into the coated 1-2min of uniformly emulsify liquid, take out, put into boiling water and boil 40-60s, pull out and cool low sugared ginger base is for subsequent use;

(3) by rde bean powder, auricularia auriculajudae powder, mushroom powder, water chestnut starch, Kelp Powder mixing, put into the medium and small fire of frying pan and stir-fry 25-30min to slaking, obtain composite powder for subsequent use;

(4) pulullan polysaccharide, gelatin mixing are added gross weight 22-24 deionized water mixing and stirring doubly, add composite powder, L-Aspartic acid sodium, vitamin E that step (1) used colour protecting liquid and the used uniformly emulsify liquid of step (2) and step (3) obtain, stir 2-3h, obtain film liquid for subsequent use;

(5) film liquid is evenly sprayed at low temperature 0 DEG C in the mould scribbling algae oil and forms solid fraction rete, and when ensureing solid fraction thicknesses of layers 0.25-0.3mm, cover upper low sugared ginger base, continue to spray film liquid and form new solid fraction rete, during honest and kind 0.15-0.2mm, place low sugared ginger base, repeat 3-4 time, spraying the solid fraction rete of film liquid formation 0.25-0.3mm, formed overall, carry out pressure layer to entirety afterwards and form the film coated pressure layer ginger sugar be loaded in mould, when wherein repeating, each solid fraction thicknesses of layers is 0.15-0.2mm;

(6) ginkgo Ultramicro-powder and pectin mixing are added gross weight 0.4-0.5 deionized water and stirring doubly evenly after put into steamer steaming upper little fire of combing steam 15-20min to form viscosity gingko pollen body to slaking for subsequent use;

(7) coated for the film be loaded in mould pressure layer ginger sugar is put into the first high temperature of baking box 160 DEG C baking 10-15min, at low temperature 100 DEG C baking 1.3-1.5h, gingko pollen body is fixed afterwards in its surface adhesion, and high temperature 100 DEG C of pasteurize 10-15min, cooling vacuum is packed and be get final product.