CN105981893A - 一种具有预防肝纤维化的醋酸酯淀粉膜包覆压层低糖保健五味子姜糖及其制备方法 - Google Patents
一种具有预防肝纤维化的醋酸酯淀粉膜包覆压层低糖保健五味子姜糖及其制备方法 Download PDFInfo
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Abstract
本发明公开了一种具有预防肝纤维化的醋酸酯淀粉膜包覆压层低糖保健五味子姜糖，包括以下重量份组分：鲜姜、乳酮糖、鱼精蛋白、银杏叶超微粉五味子乙素、五味子丙素、芒果苷、桑葚提取物、黑米提取物、乳清蛋白粉16-18、醋酸酯淀粉10-12。本发明采用五味子乙素、五味子丙素、芒果苷、黑米提取物、酵母硒配合生姜薄片制备低糖姜坯，具有良好的抗肝纤维化活性，可以改善肝纤维化症状。在制备的过程中，先对薄生姜片进行护色液的浸泡处理，起到护色和辛辣口味的改善，姜浸泡过生姜薄片的护色液再次加入乳清蛋白粉为主料的膜液中，实现了姜营养成分的再次利用；通过膜包覆和多层夹层结构，丰富了制品的营养，加强了功效，提高了口感。
Description
技术领域
本发明涉及姜制品领域技术领域，尤其涉及一种具有预防肝纤维化的醋酸酯淀粉膜包覆压层低糖保健五味子姜糖及其制备方法。
背景技术
姜是多年生的姜科草本植物，可供食用的是肉质根，一般碳水化合物、蛋白质较多，还富含有姜辣素、姜精油、蛋白质、磷质、维生素、淀粉、纤维素以及挥发油和少量矿物质，能够增强血液循环、刺激胃液分泌、兴奋肠道、促进消化、健胃增进食欲、除风邪寒热、伤寒头痛鼻塞、咳逆气喘、止呕吐、祛痰下气、去水肿气胀、开胃健脾、稀释血液、降低胆固醇、清除自由基、抗衰老等功效，姜作为世界范围内一种重要的香辛调味料，也作为亚洲传统药食两用植物，其功效应用受到越来越广泛的关注，开发功能性保健姜食品越来越受欢迎。
食品工业低糖化的发展趋势，使得姜果脯这一受人青睐的传统食品已经不能满足人们的需求，面临着降低含糖量、丰富营养的问题，但是，含糖量50%以下的低糖果脯相对于含糖量70%以上的传统果脯，因为失去了高糖分带来的高渗透压和低水分活性环境，产品的保存期和货架期由原来的12月以上缩短为2个月以内，这也成为制约低糖姜果脯的关键问题；再者，如果不制备姜果脯，而通过姜提取物或者粉微粉加入制备姜口味糖，往往会导致姜的营养成分在加工或者储存过程中被损失，同时，如果只利用姜提取物，则造成了姜渣中其它成分的大量浪费，进而带来成本增加、环境污染等一系列问题。
发明内容
本发明目的就是为了弥补已有技术的缺陷，提供一种具有预防肝纤维化的醋酸酯淀粉膜包覆压层低糖保健五味子姜糖及其制备方法。
本发明是通过以下技术方案实现的：
一种具有预防肝纤维化的醋酸酯淀粉膜包覆压层低糖保健五味子姜糖，包括以下重量份组分：鲜姜20-21、乳酮糖3-4、鱼精蛋白6-7、银杏叶超微粉2-3、左旋肉碱1-1.2、胆碱0.4-0.5、肌醇3-4、五味子乙素0.8-0.9、五味子丙素0.7-0.8、芒果苷0.6-0.7、桑葚提取物0.8-1、黑米提取物1.2-1.4、酵母硒0.1-0.2、乙酰甘油酯0.3-0.4、琼脂0.6-0.8、苹果酸2-3、β－环糊1-2、植脂末2-3、乳清蛋白粉16-18、醋酸酯淀粉10-12、适量黄油、适量的去离子水、适量的水。
一种具有预防肝纤维化的醋酸酯淀粉膜包覆压层低糖保健五味子姜糖制备方法，包括以下步骤：
（1）取乳酮糖、肌醇、苹果酸混合，并加入总重量10-11倍的去离子水混合搅拌均匀，得护色溶液，取鲜姜用水清洗干净之后，用机器切成0.2-0.3mm的片状，浸泡到护色溶液中浸泡3-4h，捞出得初步处理的姜片备用；
（2）将醋酸酯淀粉、五味子乙素、五味子丙素、芒果苷、桑葚提取物、黑米提取物、酵母硒混合，并加入总重量5-6倍的去离子水混合，之后加入乙酰甘油酯在80℃下加热搅拌1.2-1.5h至乳化均匀，得粘稠液备用；将初步处理的姜片放入粘稠液中包覆1-2min，取出，之后放入沸水中煮1-2min至表面凝固，捞出得低糖姜坯备用；
（3）将乳清蛋白粉、β－环糊混合加入总重量2-3倍的去离子水高速2000r/min搅拌至蓬松起泡，加入步骤（1）使用过的护色液和步骤（2）使用过的粘稠液以及鱼精蛋白、左旋肉碱、胆碱，搅拌2-3h，之后加入用去离子水稀释4-5倍的琼脂溶液，至均匀有粘性，得膜液备用；
（4）将膜液在低温0℃下均匀喷洒在涂有黄油的模具内形成固状膜层，并保证固状膜层厚度0.4-0.5mm时覆盖上低糖姜坯，继续喷洒膜液形成新的固状膜层，厚道0.2-0.3mm时，放置低糖姜坯，重复操作3-4次，在喷洒膜液形成0.4-0.5mm的固状膜层，形成整体，之后进对整体进行压层形成装载在模具内的膜包覆压层姜糖，其中每次固状膜层厚度为0.2-0.3mm；
（5）将银杏叶超微粉和果胶混合加入总重量0.4-0.5倍的去离子水搅拌均匀之后放入锅中翻炒20-30min至熟化形成粘性银杏叶粉体备用；
（6）将装载在模具内的膜包覆压层姜糖放入烤箱内先高温180℃烘烤10-15min，在低温100℃烘烤1.3-1.5h，之后在其表面固定银杏叶粉体，并高温100℃巴氏杀菌10-15min，冷却真空包装即得。
本发明的优点是：
本发明采用五味子乙素、五味子丙素、芒果苷、桑葚提取物、黑米提取物、酵母硒配合生姜薄片制备低糖姜坯，具有良好的抗肝纤维化活性，可以改善肝纤维化症状，还可以起到保肝、护肝、防止肝纤维化的作用。在制备的过程中，先对薄生姜片进行护色液的浸泡处理，起到护色和辛辣口味的改善，姜浸泡过生姜薄片的护色液再次加入乳清蛋白粉为主料的膜液中，实现了姜营养成分的再次利用；通过膜包覆和多层夹层结构，丰富了制品的营养，加强了功效，提高了口感。
具体实施方式
一种具有预防肝纤维化的醋酸酯淀粉膜包覆压层低糖保健五味子姜糖，包括以下重量份组分：鲜姜20、乳酮糖3、鱼精蛋白6、银杏叶超微粉2、左旋肉碱1、胆碱0.4、肌醇3、五味子乙素0.8、五味子丙素0.7、芒果苷0.6、桑葚提取物0.8、黑米提取物1.2、酵母硒0.1、乙酰甘油酯0.3、琼脂0.6、苹果酸2、β－环糊1、植脂末2、乳清蛋白粉16、醋酸酯淀粉10、适量黄油、适量的去离子水、适量的水。
一种具有预防肝纤维化的醋酸酯淀粉膜包覆压层低糖保健五味子姜糖制备方法，包括以下步骤：
（1）取乳酮糖、肌醇、苹果酸混合，并加入总重量10倍的去离子水混合搅拌均匀，得护色溶液，取鲜姜用水清洗干净之后，用机器切成0.2mm的片状，浸泡到护色溶液中浸泡3h，捞出得初步处理的姜片备用；
（2）将醋酸酯淀粉、五味子乙素、五味子丙素、芒果苷、桑葚提取物、黑米提取物、酵母硒混合，并加入总重量5倍的去离子水混合，之后加入乙酰甘油酯在80℃下加热搅拌1.2h至乳化均匀，得粘稠液备用；将初步处理的姜片放入粘稠液中包覆1min，取出，之后放入沸水中煮1min至表面凝固，捞出得低糖姜坯备用；
（3）将乳清蛋白粉、β－环糊混合加入总重量2倍的去离子水高速2000r/min搅拌至蓬松起泡，加入步骤（1）使用过的护色液和步骤（2）使用过的粘稠液以及鱼精蛋白、左旋肉碱、胆碱，搅拌2h，之后加入用去离子水稀释4倍的琼脂溶液，至均匀有粘性，得膜液备用；
（4）将膜液在低温0℃下均匀喷洒在涂有黄油的模具内形成固状膜层，并保证固状膜层厚度0.4mm时覆盖上低糖姜坯，继续喷洒膜液形成新的固状膜层，厚道0.2mm时，放置低糖姜坯，重复操作3次，在喷洒膜液形成0.4mm的固状膜层，形成整体，之后进对整体进行压层形成装载在模具内的膜包覆压层姜糖，其中每次固状膜层厚度为0.2mm；
（5）将银杏叶超微粉和果胶混合加入总重量0.4倍的去离子水搅拌均匀之后放入锅中翻炒20min至熟化形成粘性银杏叶粉体备用；
（6）将装载在模具内的膜包覆压层姜糖放入烤箱内先高温180℃烘烤10min，在低温100℃烘烤1.3h，之后在其表面固定银杏叶粉体，并高温100℃巴氏杀菌10min，冷却真空包装即得。
Claims (2)
1.一种具有预防肝纤维化的醋酸酯淀粉膜包覆压层低糖保健五味子姜糖，其特征在于，包括以下重量份组分：鲜姜20-21、乳酮糖3-4、鱼精蛋白6-7、银杏叶超微粉2-3、左旋肉碱1-1.2、胆碱0.4-0.5、肌醇3-4、五味子乙素0.8-0.9、五味子丙素0.7-0.8、芒果苷0.6-0.7、桑葚提取物0.8-1、黑米提取物1.2-1.4、酵母硒0.1-0.2、乙酰甘油酯0.3-0.4、琼脂0.6-0.8、苹果酸2-3、β－环糊1-2、植脂末2-3、乳清蛋白粉16-18、醋酸酯淀粉10-12、适量黄油、适量的去离子水、适量的水。
2.一种具有预防肝纤维化的醋酸酯淀粉膜包覆压层低糖保健五味子姜糖制备方法，其特征在于，包括以下步骤：
（1）取乳酮糖、肌醇、苹果酸混合，并加入总重量10-11倍的去离子水混合搅拌均匀，得护色溶液，取鲜姜用水清洗干净之后，用机器切成0.2-0.3mm的片状，浸泡到护色溶液中浸泡3-4h，捞出得初步处理的姜片备用；
（2）将醋酸酯淀粉、五味子乙素、五味子丙素、芒果苷、桑葚提取物、黑米提取物、酵母硒混合，并加入总重量5-6倍的去离子水混合，之后加入乙酰甘油酯在80℃下加热搅拌1.2-1.5h至乳化均匀，得粘稠液备用；将初步处理的姜片放入粘稠液中包覆1-2min，取出，之后放入沸水中煮1-2min至表面凝固，捞出得低糖姜坯备用；
（3）将乳清蛋白粉、β－环糊混合加入总重量2-3倍的去离子水高速2000r/min搅拌至蓬松起泡，加入步骤（1）使用过的护色液和步骤（2）使用过的粘稠液以及鱼精蛋白、左旋肉碱、胆碱，搅拌2-3h，之后加入用去离子水稀释4-5倍的琼脂溶液，至均匀有粘性，得膜液备用；
（4）将膜液在低温0℃下均匀喷洒在涂有黄油的模具内形成固状膜层，并保证固状膜层厚度0.4-0.5mm时覆盖上低糖姜坯，继续喷洒膜液形成新的固状膜层，厚道0.2-0.3mm时，放置低糖姜坯，重复操作3-4次，在喷洒膜液形成0.4-0.5mm的固状膜层，形成整体，之后进对整体进行压层形成装载在模具内的膜包覆压层姜糖，其中每次固状膜层厚度为0.2-0.3mm；
（5）将银杏叶超微粉和果胶混合加入总重量0.4-0.5倍的去离子水搅拌均匀之后放入锅中翻炒20-30min至熟化形成粘性银杏叶粉体备用；
（6）将装载在模具内的膜包覆压层姜糖放入烤箱内先高温180℃烘烤10-15min，在低温100℃烘烤1.3-1.5h，之后在其表面固定银杏叶粉体，并高温100℃巴氏杀菌10-15min，冷却真空包装即得。
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| CN108299685A (zh) * | 2017-12-01 | 2018-07-20 | 星光印刷（苏州）有限公司 | 一种可降解食品级包装膜及制备方法 |
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Application publication date: 20161005 |