CN105981881A - A polyanionic polysaccharide film-coated and laminated health-care ginger candy for people with cold stomach and its preparation method - Google Patents

Abstract

The invention discloses a polyanionic polysaccharide film coated laminated health-care ginger candy for people with stomach cold, which comprises the following components in parts by weight: soybean oligosaccharide, cholic acid, xylitol fatty acid ester, soybean lactalbumin, polyanionic polysaccharide, linoleic acid, low-methyl pectin, vital gluten, peony puffed powder, ginger, astragalus root, pepper powder, hawthorn ultrafine powder, Chinese date puffed ultrafine powder and the like. According to the invention, ginger and astragalus are adopted to prepare the ginger candy in a proper proportion, the health care effect of warming stomach and nourishing stomach is achieved, in the preparation process, the ginger is directly cut into slices, the soybean oligosaccharide and cholic acid mixed liquor is adopted for soaking, the effects of protecting color and improving spicy taste are achieved, the low-sugar ginger blank is prepared by adopting the emulsion for coating, the damage caused in the preparation process when the ginger slices are too thin is avoided, finally, the film laminated layer rich in polyanionic polysaccharide is adopted for preparing the ginger candy, other nutrient substances and antibacterial substances are loaded, the water activity of the environment where the ginger slices are located is reduced, and the problem of prolonging the shelf life can be achieved.

Description

A polyanionic polysaccharide film-coated and laminated health-care ginger candy for people with cold stomach and its preparation method

technical field

The invention relates to the technical field of ginger product development, in particular to a polyanionic polysaccharide film-coated and laminated health-care ginger candy for people with cold stomach 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, to provide a polyanionic polysaccharide film-coated laminated health-care ginger candy and a preparation method thereof for people with cold stomach.

The present invention is achieved through the following technical solutions:

A polyanionic polysaccharide film-coated and laminated health-care ginger candy for people with cold stomach, comprising the following components in parts by weight: soybean oligosaccharides 3-4, cholic acid 2.1-2.3, xylitol fatty acid ester 1-2, Soy whey protein 12-14, polyanionic polysaccharide 5-6, linoleic acid 1.1-1.3, low methyl pectin 0.2-0.3, gluten powder 5-6, peony puffed powder 14-15, free amino acid 1.1-1.2 , multivitamin 0.3-0.4, ginger 10-12, astragalus 7-8, Codonopsis 8-9, Atractylodes macrocephala 7-8, white peony 5-6, Poria cocos 6-7, berberine 4-5, pepper 2-3, hawthorn Superfine powder 2.4-2.6, jujube puffed superfine powder 4.5-5, appropriate amount of algae oil, appropriate amount of deionized water, and appropriate amount of water.

A preparation method for polyanionic polysaccharide film-coated laminated health-care ginger candy used by people with cold stomach, comprising the following steps:

(1) Mix soybean oligosaccharides and cholic acid, add 10-12 times the total weight of deionized water and mix well 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 peony puffed powder and gluten powder, add 2-3 times the total weight of deionized water and mix evenly, then add xylitol fatty acid ester, stir and heat at 70-80°C for 1.5-2h until uniform The emulsion is ready for use; put the preliminarily treated ginger slices into the uniform emulsion and coat them for 1-2 minutes, take them out and put them on a ventilated high-temperature drying net to dry for 40-60 seconds, and cool down to obtain low-sugar ginger blanks for use;

(3) Wash astragalus, Codonopsis, Atractylodes macrocephala, white peony root, Poria cocos and Coptis chinensis with water, mix them into a casserole, add deionized water 4-6 times the total weight, boil on low heat for 40-50 minutes, and boil on low heat 2-3h, filter, take the upper clarified liquid of the filtrate, and obtain the nutrient solution for later use;

(4) Mix polyanionic polysaccharide and linoleic acid with 18-20 times the total weight of deionized water, mix and stir evenly, add soybean whey protein and stir for 1.5-1.7h until uniform, the used color protection solution in step (1) and the homogeneous emulsion used in step (2) and the nutrient solution obtained in step (3), free amino acids, multivitamins, pepper, and hawthorn superfine powder, and stirred for 2-3 hours until uniform, and the membrane liquid was obtained 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 jujube puffed superfine powder and low-methyl pectin, add 0.2-0.3 times the total weight of deionized water and stir evenly, then put it into the steamer and steam it on the steaming grate for 5-8 minutes until it matures and becomes sticky. Jujube powder for use;

(7) Put the film-coated laminated ginger candy loaded in the mold into the oven and bake at a high temperature of 140°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 jujube on the surface Powder, pasteurized at 100°C for 10-15 minutes, cooled and vacuum-packed.

The advantages of the present invention are:

The present invention adopts ginger, astragalus, codonopsis, Atractylodes macrocephala, white peony root, poria cocos, coptis, pepper powder, hawthorn superfine powder, and jujube puffed superfine powder to prepare ginger candy through proper proportioning, which can warm and nourish the stomach. In the process, the ginger is directly cut into thin slices, soaked in a mixture of soybean oligosaccharides and bile acids, which can protect the color and improve the spicy taste, and use the emulsion coating to make low-sugar ginger blanks to avoid excessive thinness of the ginger slices. The damage caused during the production process, and finally the ginger candy is prepared with a film lamination layer rich in polyanionic polysaccharides, loaded with other nutrients and antibacterial substances, and can reduce the water activity of the environment where the thin ginger slices are located, which can play a role The issue of extended shelf life.

detailed description

A polyanionic polysaccharide film-coated laminated health-care ginger candy for people with cold stomach, comprising the following components in parts by weight: soybean oligosaccharide 3, cholic acid 2.1, xylitol fatty acid ester 1, soybean whey protein 12, Polyanionic polysaccharide 5, linoleic acid 1.1, low methyl pectin 0.2, gluten powder 5, peony puffed powder 14, free amino acid 1.1, multivitamin 0.3, ginger 10, astragalus 7, Codonopsis 8, Atractylodes macrocephala 7, white peony 5 , Poria cocos 6, coptis 4, pepper powder 2, hawthorn superfine powder 2.4, jujube puffed superfine powder 4.5, appropriate amount of algae oil, appropriate amount of deionized water, appropriate amount of water.

A preparation method for polyanionic polysaccharide film-coated laminated health-care ginger candy used by people with cold stomach, comprising the following steps:

(1) Mix soybean oligosaccharides and cholic acid, add 10 times the total weight of deionized water, mix and stir evenly to obtain a color protection solution, take ginger, wash it with water, cut it into 0.15mm slices with a machine, soak Soak in the color-protecting solution for 3 hours, and pull out the preliminarily treated ginger slices for subsequent use;

(2) Mix peony extruded powder and gluten powder, add deionized water twice the total weight and mix evenly, then add xylitol fatty acid ester and stir and heat at 70°C for 1.5h to form a uniform emulsion for later use; Put the preliminarily treated ginger slices into a uniform emulsion and coat them for 1 minute, take them out and put them on a ventilated high-temperature drying net to dry for 40 seconds, and cool down to obtain low-sugar ginger blanks for later use;

(3) Wash Astragalus, Codonopsis, Atractylodes macrocephala, Radix Paeoniae Alba, Poria cocos, and Coptis rhizome with water, mix them into a casserole, add 4 times the total weight of deionized water, boil on low heat for 40 minutes, boil on low heat for 2 hours, filter, Take the supernatant liquid of the filtrate to obtain the nutrient solution for subsequent use;

(4) Mix polyanionic polysaccharides and linoleic acid with 18 times the total weight of deionized water, mix and stir evenly, add soybean whey protein and stir for 1.5 hours until uniform, the color protection solution used in step (1) and step (2 ) the used homogeneous emulsion and the nutrient solution obtained in step (3), free amino acids, multivitamins, pepper, and hawthorn superfine powder, stirred for 2 hours until uniform, and the membrane solution was obtained 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 0.25mm 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 jujube puffed superfine powder and low-methyl pectin, add 0.2 times the total weight of deionized water and stir evenly, then put it into the steaming grate of the steamer and steam it on low heat for 5 minutes until it matures to form a viscous jujube powder 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 140°C for 10 minutes, and then bake at a low temperature of 100°C for 1.3 hours, and then adhere and fix the jujube powder on its surface, and Pasteurize at a high temperature of 100°C for 10 minutes, cool and pack in vacuum.

Claims (2)

1. null1. the polyanionic polysaccharide film cladding laminate layer health care ginger sugar that a cold syndrome of the stomach person uses，It is characterized in that，Including following parts by weight of component: soybean oligo saccharide 3-4、Cholic acid 2.1-2.3、Xylitol fatty acid ester 1-2、Soybean whey protein 12-14、Polyanionic polysaccharide 5-6、Linoleic acid 1.1-1.3、Low methyl pectin 0.2-0.3、Gluten meal 5-6、Radix Paeoniae puffing powder 14-15、Free amino acid 1.1-1.2、Compound vitamin 0.3-0.4、Rhizoma Zingiberis Recens 10-12、Radix Astragali 7-8、Radix Codonopsis 8-9、Rhizoma Atractylodis Macrocephalae 7-8、Radix Paeoniae Alba 5-6、Poria 6-7、Rhizoma Coptidis 4-5、Fructus Piperis powder 2-3、Fructus Crataegi superfine powder 2.4-2.6、Fructus Jujubae expanded superfine powder 4.5-5、Appropriate algae oil、Appropriate deionized water、Appropriate water.
2. 2. the polyanionic polysaccharide film cladding laminate layer health care ginger sugar preparation method that a cold syndrome of the stomach person uses, it is characterised in that comprise the following steps:

   (1) soybean oligo saccharide, cholic acid mixing are taken, and add the deionized water mixing and stirring of gross weight 10-12 times, obtain color fixative solution, take after Rhizoma Zingiberis Recens water cleans up, the lamellar of 0.15-0.2mm it is cut into machine, be dipped in color fixative solution immersion 3-4h, pull out the Rhizoma Zingiberis of preliminary treatment is standby；

   (2) Radix Paeoniae puffing powder, gluten meal are mixed, and add the deionized water mix homogeneously of gross weight 2-3 times, add xylitol fatty acid ester agitating heating 1.5-2h at 70-80 DEG C afterwards standby to forming uniform emulsion；The Rhizoma Zingiberis of preliminary treatment is put in uniform emulsion cladding 1-2min, takes out to put into and on vented high-temperature dry net, be dried 40-60s, cool down low sugared ginger base is standby；

   (3) Radix Astragali, Radix Codonopsis, the Rhizoma Atractylodis Macrocephalae, the Radix Paeoniae Alba, Poria, Rhizoma Coptidis being washed mixing afterwards and put in marmite, add the deionized water of gross weight 4-6 times, 40-50min is boiled in little big fire, at little fire infusion 2-3h, filter, take filtrate supernatant liquid, obtain nutritional solution standby；

   (4) by polyanionic polysaccharide, the deionized water mixing and stirring of linoleic acid mixing addition gross weight 18-20 times, add soybean whey protein stirring 1.5-1.7h to uniformly, nutritional solution that step (1) used colour-keeping liquid and the used uniform emulsion of step (2) and step (3) obtain, free amino acid, compound vitamin, Fructus Piperis powder, Fructus Crataegi superfine powder, 2-3h is to uniformly in stirring, obtains film liquid standby；

   (5) film liquid is uniformly sprayed at low temperature 0 DEG C scribble algae oil mould in formed solid fraction film layer, and ensure to cover during solid fraction thicknesses of layers 0.25-0.3mm upper low sugared ginger base, continue to spray film liquid and form new solid fraction film layer, during honest and kind 0.15-0.2mm, place low sugared ginger base, repetitive operation 3-4 time, at the solid fraction film layer spraying film liquid formation 0.25-0.3mm, form entirety, entirety carrying out laminate layer afterwards and forms the film cladding laminate layer Rhizoma Zingiberis Recens sugar being loaded in mould, wherein during repetitive operation, each solid fraction thicknesses of layers is 0.15-0.2mm；

   (6) deionized water that expanded for Fructus Jujubae superfine powder, low methyl pectin are mixed and added into gross weight 0.2-0.3 times is stirred put into the steaming of steamer the least upper fire of combing afterwards and steam 5-8min to form viscosity Fructus Jujubae powder body to ripening standby；

   (7) film being loaded in mould cladding laminate layer Rhizoma Zingiberis Recens sugar is put into baking box first high temperature 140 DEG C baking 10-15min, 1.3-1.5h is toasted low temperature 100 DEG C, fixing Fructus Jujubae powder body, and 100 DEG C of pasteurize 10-15min of high temperature in its surface adhesion afterwards, cooling vacuum is packed and be get final product.