CN105981892A - Chitosan-modified whey protein isolate film-coated laminated health-care ginger candy capable of treating mild sore throat and preparation method thereof - Google Patents

Abstract

The invention discloses a chitosan modified whey protein isolate film-coated laminated health-care ginger candy capable of treating slight sore throat, which comprises the following components in parts by weight: gentiooligosaccharide, sucrose fatty acid ester, tapioca starch, fish oil glue, chitosan, acetyl glyceride, whey protein isolate solution, tripotassium citrate, calcium propionate, fumaric acid, ginger, honeysuckle, astragalus, platycodon grandiflorum and the like. According to the invention, the thin ginger slices are soaked in the mixed solution of the gentiooligosaccharide and the tripotassium citrate, the spicy taste of the thin ginger slices is improved while the color is protected, the laminated ginger sugar is prepared by the honeysuckle, the astragalus, the platycodon grandiflorum, the liquorice nutrient solution and the snow pear juice loaded by the chitosan modified whey protein isolate solution, the effect of relieving sore throat is achieved, the sugar demand is reduced, the gentiooligosaccharide is not easy to be absorbed by a human body, and the sugar intake of the human body is reduced; the chitosan modified whey protein isolate membrane can help to reduce the water activity in the product and prolong the shelf life of the product.

Description

Chitosan-modified whey protein isolate film-coated laminated health-care ginger candy capable of treating mild sore throat and preparation method thereof

technical field

The invention relates to the technical field of ginger product development, in particular to a chitosan-modified whey protein isolate film-coated and laminated health-care ginger candy capable of treating mild sore throat 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 to provide a chitosan-modified whey protein isolate film-coated health-care ginger candy and a preparation method thereof that can treat mild sore throat.

The present invention is achieved through the following technical solutions:

A chitosan-modified whey protein isolate film-coated laminated health-care ginger candy capable of treating mild sore throats, comprising the following components in parts by weight: 3-4 gentiooligosaccharides, 2-3 sucrose fatty acid esters, Tapioca starch 20-21, fish oil glue 0.5-0.6, chitosan 4-5, acetyl glyceride 0.6-0.7, whey protein isolate solution 11-12, tripotassium citrate 1-2, calcium propionate 1-1.2, Fumaric acid 1-2, ginger 21-22, honeysuckle 8-9, astragalus 7-8, bellflower 7-9, mint 6-7, licorice 6-7, pear juice 7-9, green tea glutinous rice compound superfine powder 2- 3. The right amount of algae oil, the right amount of deionized water, and the right amount of water.

A preparation method of chitosan modified whey protein isolate film-coated laminated health-care ginger candy capable of treating mild sore throat, comprising the following steps:

(1) Mix gentiooligosaccharides and tripotassium citrate, 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 flakes, soaked in the color-protecting solution for 3-4 hours, and scooped out the preliminarily treated ginger slices for later use;

(2) Mix tapioca starch and fish oil glue, add 2-3 times the total weight of deionized water and mix evenly, then add acetylglyceride and stir and heat at 70-80°C for 1.5-2h to form a uniform emulsion for later use; Put the preliminarily treated ginger slices into a uniform emulsion and coat them for 1-2 minutes, take them out, put them in boiling water and cook for 40-60s, remove and cool down to obtain low-sugar ginger blanks for later use;

(3) Wash honeysuckle, astragalus, platycodon, mint, and licorice with water and mix them into a casserole, add 4-6 times the total weight of deionized water, boil on low heat for 40-50 minutes, and boil on low heat for 2-3 hours , filter, take the supernatant liquid of the filtrate, and obtain the nutrient solution for subsequent use;

(4) Mix chitosan and fumaric acid with 18-20 times the total weight of deionized water, mix and stir evenly, add sucrose fatty acid ester and whey protein isolate solution and stir for 1.5-1.7h until uniform, step (1) Stir the used color-protecting solution, the homogeneous emulsion used in step (2) and the nutrient solution, calcium propionate, and pear juice obtained in step (3) for 2-3 hours to obtain the film 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) Add the green tea glutinous rice composite superfine powder to 0.2-0.3 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 5-8 minutes until it matures to form sticky green tea glutinous rice 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 160°C for 10-15 minutes, then bake at a low temperature of 100°C for 1.3-1.5 hours, and then stick and fix the green tea glutinous rice on its surface Powder, pasteurized at 100°C for 10-15 minutes, cooled and vacuum-packed.

The advantages of the present invention are:

The invention adopts gentiooligosaccharides and tripotassium citrate mixed solution to soak thin ginger slices, while protecting the color, and improves the spicy taste of thin ginger slices, and adopts chitosan-modified whey protein isolate solution loaded honeysuckle, Astragalus, bellflower, mint, licorice nutrient solution, and pear juice are used to prepare laminated ginger candy, which has the effect of treating sore throat and reduces sugar demand. The functional sugar gentiooligosaccharides used is not easily absorbed by the body, reducing The sugar intake of the human body is reduced; the chitosan-modified whey protein isolate film used can help reduce the water activity in the product and prolong the shelf life of the product.

detailed description

A chitosan-modified whey protein isolate membrane-coated laminated health-care ginger candy capable of treating mild sore throats, comprising the following components in parts by weight: 3 gentiooligosaccharides, 2 sucrose fatty acid esters, 20 tapioca starch, Fish oil gel 0.5, chitosan 4, acetyl glyceride 0.6, whey protein isolate solution 11, tripotassium citrate 1, calcium propionate 1, fumaric acid 1, ginger 21, honeysuckle 8, astragalus 7, bellflower 7, peppermint 6. Licorice 6. Pear juice 7. Green tea glutinous rice compound superfine powder 2. Appropriate amount of algae oil, appropriate amount of deionized water, and appropriate amount of water.

A preparation method of chitosan modified whey protein isolate film-coated laminated health-care ginger candy capable of treating mild sore throat, comprising the following steps:

(1) Mix gentiooligosaccharides and tripotassium citrate, 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 shape, soaked in the color-protecting solution for 3 hours, and pulled out the preliminarily treated ginger slices for subsequent use;

(2) Mix tapioca starch and fish oil glue, add 2 times the total weight of deionized water and mix evenly, then add acetylglyceride and stir and heat at 70°C for 1.5h to form a uniform emulsion for later use; Put it into a uniform emulsion and coat it for 1 minute, take it out, put it in boiling water and cook for 40 seconds, remove and cool down to get low-sugar ginger base for later use;

(3) Wash honeysuckle, astragalus, platycodon, mint, and licorice, mix them in 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, and take the upper layer of the filtrate The clarified liquid is used as a nutrient solution for subsequent use;

(4) Mix chitosan and fumaric acid with 18 times the total weight of deionized water, mix and stir evenly, add sucrose fatty acid ester and whey protein isolate solution and stir for 1.5 hours until uniform. Stir the color liquid, the homogeneous emulsion used in step (2) and the nutrient solution, calcium propionate, and pear juice obtained in step (3) for 2 hours to obtain the membrane liquid for 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) Add the green tea glutinous rice composite superfine powder to 0.2 times the total weight of deionized water and stir evenly, then put it into the steamer on the steaming grate and steam for 5 minutes until it matures to form a viscous green tea glutinous rice powder for later use;

(7) Put the film-coated and 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, then adhere and fix the green tea glutinous rice powder on its surface, and Pasteurize at a high temperature of 100°C for 10 minutes, cool and pack in vacuum.

Claims (2)

1. the chitin modified milk surum separation albuminous coat cladding laminate layer health care ginger sugar that can treat slight throat pain, it is characterized in that, including following parts by weight of component: oligomeric dragon gallbladder sugar 3-4, sucrose fatty acid ester 2-3, tapioca 20-21, fish oil glue 0.5-0.6, chitosan 4-5, aceto-glyceride 0.6-0.7, milk surum separation protein solution 11-12, potassium citrate 1-2, calcium propionate 1-1.2, fumaric acid 1-2, Rhizoma Zingiberis Recens 21-22, Flos Lonicerae 8-9, Radix Astragali 7-8, Radix Platycodonis 7-9, Herba Menthae 6-7, Radix Glycyrrhizae 6-7, snow pear juice 7-9, green tea Oryza glutinosa composite superfine powder 2-3, appropriate algae oil, appropriate deionized water, appropriate water.

2. the chitin modified milk surum separation albuminous coat cladding laminate layer health care ginger sugar preparation method that can treat slight throat pain, it is characterised in that comprise the following steps:

(1) oligomeric dragon gallbladder sugar, potassium citrate 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) tapioca, fish oil glue are mixed, and add the deionized water mix homogeneously of gross weight 2-3 times, add aceto-glyceride 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, put into and boiling water boils 40-60s, pull out cool down low sugared ginger base is standby；

(3) Flos Lonicerae, the Radix Astragali, Radix Platycodonis, Herba Menthae, Radix Glycyrrhizae 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, filters, takes filtrate supernatant liquid, obtain nutritional solution standby；

(4) by chitosan, the deionized water mixing and stirring of fumaric acid mixing addition gross weight 18-20 times, add sucrose fatty acid ester and separate protein solution stirring 1.5-1.7h with milk surum to uniformly, nutritional solution that step (1) used colour-keeping liquid and the used uniform emulsion of step (2) and step (3) obtain, calcium propionate, snow pear juice, stirring 2-3h, 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) green tea Oryza glutinosa composite superfine powder adds the deionized water of gross weight 0.2-0.3 times stir and put into the steaming of steamer afterwards and comb that to steam 5-8min standby to ripening formation viscosity green tea Oryza glutinosa powder body for the least upper fire；

(7) film being loaded in mould cladding laminate layer Rhizoma Zingiberis Recens sugar is put into baking box first high temperature 160 DEG C baking 10-15min, 1.3-1.5h is toasted low temperature 100 DEG C, fixing green tea Oryza glutinosa 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.