CN105410306A - 一种丝瓜降火姜糖及其制备方法 - Google Patents
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- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
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Abstract
本发明公开了一种丝瓜降火姜糖及其制备方法,由以下重量份原料制成:新鲜生姜40-60、红糖250-300、糕粉100-120、芝麻10-15、蜂蜜20-30、核桃粉8-12、植物油8-10、菱角粉1-3、芝麻叶2-4、丝瓜5-7、蚕豆3-5。本发明工艺中,利用丝瓜和蚕豆等制备出营养液用以浸渍生姜,使得制成的姜糖具备了清热降火等保健功效。
Description
技术领域
本发明涉及食品技术领域,尤其涉及一种丝瓜降火姜糖及其制备方法。
背景技术
生姜以其丰富的营养和较强的保健功能越来越引起人们的关注。我国传统中医学认为生姜是一味散寒发表的重要药物,具有健胃、发汗、止呕、解毒等功效。李时珍在《本草纲目》中记载:生姜“辛而不荤,去邪避恶,生啖熟食,醋、酱、糟、盐、蜜煎,调和,无不宜之;可蔬可和,可果可药,其利博矣”。药理学研究表明:生姜具有抗血小板、抗氧化、抗肿瘤、抗病毒、抗肝中毒、抗关节炎、抗炎症等功效(El-Sharakyetal.2009)。生姜中含有挥发油、黄酮、姜辣素、姜烯酚、二苯基庚烷、生姜蛋白等多种对人体有益的成分。
已有技术中制得的姜糖,大多具备的是生姜的保健功效,而目前人们对于食品的保健功效的要求越来越高,需要增加姜糖的保健功能。
此外,已有技术中制得的姜糖,会丢失生姜中部分姜酚成分,造成营养的流失,耗损,造成浪费。也淡化了姜糖的姜味,影响食品的独特风味。。
发明内容
本发明目的就是为了弥补已有技术的缺陷,提供一种丝瓜降火姜糖及其制备方法。
本发明是通过以下技术方案实现的:
一种丝瓜降火姜糖,由以下重量份原料制成:新鲜生姜40-60、红糖250-300、糕粉100-120、芝麻10-15、蜂蜜20-30、核桃粉8-12、植物油8-10、菱角粉1-3、芝麻叶2-4、丝瓜5-7、蚕豆3-5。
所述的一种丝瓜降火姜糖的制备方法,依次按照以下步骤进行:
一、将芝麻叶、丝瓜和蚕豆混合加入1-2倍的水,打浆过滤,得到蔬菜汁;将蔬菜汁与菱角粉混合搅匀,得到营养液;
二、取新鲜生姜切片,置于真空罐中,加入一半的营养液,在-0.05-0.1MPa的真空条件下一次浸渍4-6小时;将一次浸渍后的生姜放置于-20℃的环境下2-3小时后,快速转移到真空干燥机中进行干燥,直到生姜片的含水量为5-8%;将干燥后的生姜片倒入到真空罐中加入另外一半营养液进行在-0.2-0.4MPa的真空条件下二次浸渍1-2小时后,取出;
三、将二次浸渍后的生姜片中加6倍的水,水中添加有1-3%芦荟汁,打浆;打浆后,向浆液中加入4800mg/L由纤维素酶和果胶酶混合而成的混合酶,其中纤维素酶和果胶酶的质量比为2:1;加酶后将浆液放置于温度为45℃的恒温水浴中加热提取35-45分钟,取出后抽滤得到澄清的姜汁;
四、将红糖加适量水熬化,进行过滤沉淀,除去杂质,再放入锅里加姜汁和糕粉,继续熬制,熬制温度为80-90℃,边烤边搅拌均匀,待成为浓糊状态时再加入植物油,继续煮开,然后加芝麻粉、蜂蜜和核桃粉,拌匀,得到姜糖糊;
五、将调好的姜糖糊舀到案上摊开冷却后,用扦棒扦薄,开条切成条形,即得姜糖。
本发明的优点是:将生姜放在真空罐中用营养液进行一次浸渍处理,采用真空处理使得营养液中的营养成分能快速的渗透到生姜中。干燥后的生姜进行二次浸渍处理,更加保证了生姜中的营养成分的渗入,确保营养。
姜的特征性辛辣风味由姜辣素提供,姜辣素的主要成分是姜酚和姜烯酚。将浸渍后的姜片进行冷冻干燥处理,由于冷冻干燥过程中没有加热处理,能最大程度地保留了姜酚,保证了生姜的姜味。
将二次浸渍后的生姜片加水打浆,并用由纤维素酶和果胶酶按照2:1的质量比组成的混合酶作为酶解条件,这种提取条件下从生姜中提取的姜汁中姜酚和生姜黄酮含量最高,保证了姜糖的风味。其中添加的芦荟汁也具备了嫩化肉质的作用。
本发明工艺中,利用丝瓜和蚕豆等制备出营养液用以浸渍生姜,使得制成的姜糖具备了清热降火等保健功效。
具体实施方式
一种丝瓜降火姜糖,由以下重量份原料制成:新鲜生姜40、红糖250、糕粉100、芝麻10、蜂蜜20、核桃粉8、植物油8、菱角粉1、芝麻叶2、丝瓜5、蚕豆3。
所述的一种丝瓜降火姜糖的制备方法,依次按照以下步骤进行:
一、将芝麻叶、丝瓜和蚕豆混合加入1倍的水,打浆过滤,得到蔬菜汁;将蔬菜汁与菱角粉混合搅匀,得到营养液;
二、取新鲜生姜切片,置于真空罐中,加入一半的营养液,在MPa的真空条件下一次浸渍4小时;将一次浸渍后的生姜放置于℃的环境下2小时后,快速转移到真空干燥机中进行干燥,直到生姜片的含水量为5%;将干燥后的生姜片倒入到真空罐中加入另外一半营养液进行在MPa的真空条件下二次浸渍1小时后,取出;
三、将二次浸渍后的生姜片中加6倍的水,水中添加有1%芦荟汁,打浆;打浆后,向浆液中加入4800mg/L由纤维素酶和果胶酶混合而成的混合酶,其中纤维素酶和果胶酶的质量比为2:1;加酶后将浆液放置于温度为45℃的恒温水浴中加热提取35分钟,取出后抽滤得到澄清的姜汁;
四、将红糖加适量水熬化,进行过滤沉淀,除去杂质,再放入锅里加姜汁和糕粉,继续熬制,熬制温度为80℃,边烤边搅拌均匀,待成为浓糊状态时再加入植物油,继续煮开,然后加芝麻粉、蜂蜜和核桃粉,拌匀,得到姜糖糊;
五、将调好的姜糖糊舀到案上摊开冷却后,用扦棒扦薄,开条切成条形,即得姜糖。
Claims (2)
1.一种丝瓜降火姜糖,其特征在于:由以下重量份原料制成:新鲜生姜40-60、红糖250-300、糕粉100-120、芝麻10-15、蜂蜜20-30、核桃粉8-12、植物油8-10、菱角粉1-3、芝麻叶2-4、丝瓜5-7、蚕豆3-5。
2.根据权利要求1所述的一种丝瓜降火姜糖的制备方法,其特征在于:依次按照以下步骤进行:
一、将芝麻叶、丝瓜和蚕豆混合加入1-2倍的水,打浆过滤,得到蔬菜汁;将蔬菜汁与菱角粉混合搅匀,得到营养液;
二、取新鲜生姜切片,置于真空罐中,加入一半的营养液,在-0.05-0.1MPa的真空条件下一次浸渍4-6小时;将一次浸渍后的生姜放置于-20℃的环境下2-3小时后,快速转移到真空干燥机中进行干燥,直到生姜片的含水量为5-8%;将干燥后的生姜片倒入到真空罐中加入另外一半营养液进行在-0.2-0.4MPa的真空条件下二次浸渍1-2小时后,取出;
三、将二次浸渍后的生姜片中加6倍的水,水中添加有1-3%芦荟汁,打浆;打浆后,向浆液中加入4800mg/L由纤维素酶和果胶酶混合而成的混合酶,其中纤维素酶和果胶酶的质量比为2:1;加酶后将浆液放置于温度为45℃的恒温水浴中加热提取35-45分钟,取出后抽滤得到澄清的姜汁;
四、将红糖加适量水熬化,进行过滤沉淀,除去杂质,再放入锅里加姜汁和糕粉,继续熬制,熬制温度为80-90℃,边烤边搅拌均匀,待成为浓糊状态时再加入植物油,继续煮开,然后加芝麻粉、蜂蜜和核桃粉,拌匀,得到姜糖糊;
五、将调好的姜糖糊舀到案上摊开冷却后,用扦棒扦薄,开条切成条形,即得姜糖。
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CN102960792A (zh) * | 2012-11-16 | 2013-03-13 | 西北农林科技大学 | 一种红枣姜汁饮料及其制备方法 |
CN103156039A (zh) * | 2011-12-09 | 2013-06-19 | 李桂英 | 一种姜汁保健糖 |
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CN103156039A (zh) * | 2011-12-09 | 2013-06-19 | 李桂英 | 一种姜汁保健糖 |
CN102960792A (zh) * | 2012-11-16 | 2013-03-13 | 西北农林科技大学 | 一种红枣姜汁饮料及其制备方法 |
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