CN103444971B - A kind of formula of red ginseng energetic nourishing dried meat and preparation method - Google Patents
A kind of formula of red ginseng energetic nourishing dried meat and preparation method Download PDFInfo
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Abstract
The invention discloses a kind of formula and preparation method of red ginseng energetic nourishing dried meat, this red ginseng energetic nourishing dried meat formula is as follows: major ingredient: hickory nut powder, rice-chestnut powder, dried persimmon mud, red date powder, auxiliary material: red ginseng powder, Mel, milk face powder, carragheen, water; The preparation method of red ginseng energetic nourishing dried meat is as follows: pre-treatment of raw material, peeling powder process, and main ingredient weighs; The molten sugar of walnut homogenate, mixing, homogenate; Endure glue shortening, cooling and shaping, dry; Autoclaving preservation, vacuum packaging, finished product.The formula of red ginseng energetic nourishing dried meat provided by the invention and preparation method take to adopt homogenized, under high rotating speed homogenization conditions, complete emulsion process, strengthen the toughness of dried meat, ensure that the nutritional labeling of raw material is not destroyed.Red ginseng energetic nourishing dried meat aromatic flavour mouthfeel provided by the invention is good, and has good nutritive value and economic worth.
Description
Technical field
The invention belongs to field of food health care, particularly relate to a kind of formula and preparation method of red ginseng energetic nourishing dried meat.
Background technology
Along with the raising of people's living standard, the health care consciousness of people strengthens gradually, there has also been darker understanding to the tonic opsonic action of walnut, chestnut, persimmon, red date etc.
Walnut can be rated as anti-oxidant it " king ", and the nutritive value of walnut is very high.U.S. diet association suggestion people; the niciest twice or thrice walnut weekly; especially the elderly and menopausal women, because arginine, oleic acid, polyphenoils etc. contained in walnut are cardiovascular to protection, prevention coronary heart disease, apoplexy, senile dementia etc. quite have benifit.Modern medicine study is thought, the phosphatide in walnut, has excellent health functions to cranial nerve.Walnut oil contains unrighted acid, has the arteriosclerotic effect of control.Containing indispensable trace elements of human body such as zinc, manganese, chromium in walnut kernel.Human body zinc, Fe content in aging course day by day reduce, and chromium has promotion glucose utilization, cholesterol metabolic and the cardiovascular function of protection.The antitussive and antiasthmatic effect of walnut kernel is also fairly obvious, winter, to chronic bronchitis and asthmatics's excellent curative.Visible often edible walnut, can body-building body, again can be anti-ageing.Some people often eats tonic, in fact sooner or later respectively eats several pieces of walnuts every day, really of great advantage, often not bad than eating tonic.Walnut powder obtains by adding suitable quantity of water homogenate by peeling.
Rich in nutrition content contained by red date.It is containing protein, fat, carbohydrate, cellulose; Several amino acids and calcium, phosphorus, iron, potassium, sodium, magnesium, chlorine, iodine, carrotene, thiamine, riboflavin, niacin; Vitamin C, citrin, vitamin E etc.Every 100 grams of fresh jujube contained vitamin C reach 380-600 milligram, the 11-20 being citrus content doubly, be apple and pears, about 100 times of peach content, contained vitamin P also occupies the hat of all kinds of fruits.Therefore enjoy the praise of " natural complex ball ".Containing various bioactivators in red date powder, as date polysaccharide, flavonoids, saponins, triterpenes, alkaloids, CAMP (cAMP), cyclic GMP concentration (cGMP) etc., plurality kinds of health care is had to cure the disease effect to human body.The treatment that be mainly used in the deficiency of qi in middle-jiao, weakness of the spleen and the stomach, fatigue and asthenia, anorexia and loose stool, the deficiency of blood are sallow, women's hysteria etc. is demonstrate,proved.Red date powder cleans after red date is selected, then sends into blanching bath, boiling at 100 DEG C, and the red date boiled obtains data pulp through making beating, the process of supercentrifuge peel and kernel-removing machine, then obtain red date powder after high-pressure homogeneous spraying dry.
The energy that chestnut produces is higher, and the moisture just contained because of fresh raw chestnut is more and to cause various nutritional labeling more relative with ripe chestnut than dry chestnut fewer.Carbohydrate contained by chestnut is not low, therefore, when eating chestnut and nourishing, avoid overfeed, especially diabetes patient, in order to avoid affect the stable of blood sugar.Chestnut belongs to nut fruits, although be so rich in grease unlike walnut, fibert, almond etc., the starch contained by it is very high.The carbohydrate of dry plate chestnut reaches 77% according to investigations, and fresh Chinese chestnut has 40% more than, is 2.4 times of potato; Protein content in the middle of Chinese chestnut is 4%-5%, although many not as peanut, walnut, also high than the rice after boiling.Not only containing much starch in chestnut, and containing multiple nutritional components such as rich in protein, fat, B family vitamins, heat is also very high, the vitamin B1 .B2 rich content of chestnut, the content of vitamin B2 is at least 4 times of rice, every 100 grams also contain 24 milligrams of vitamin Cs, and this is that grain can not be compared.People probably are difficult to expect, the vitamin C contained by fresh Chinese chestnut is also how than the tomato of generally acknowledging containing vitamin C is abundant, how ten times of apple especially! Mineral matter contained by chestnut is also very comprehensive, has potassium, magnesium, iron, zinc, manganese etc., although do not reach the so high content of fibert, melon seeds, but still more much higher than the common fruit such as apple, pears, especially give prominence to containing potassium, than being known as, the apple being rich in potassium is also high 4 times.Gold autumn, Chinese chestnut was good for kidney tonifying spleen---and-Chinese chestnut, is commonly called as chestnut, is special product of China, and have the good reputation of " king of dry fruit ", it is also called as " panax ginseng fruit " abroad.Chest nut powder by by raw chestnut in an oven 100 DEG C be dried to shelling, then grind after drying kernel and form.
Persimmon contains abundant cellulose, calcium, vitamin C, carrotene, sugar, protein and the trace element such as iron, iodine, has the effect of heat-clearing, ease constipation, hemostasis, step-down, has good curative effect to diseases such as hypertension, constipation, hemorrhoid.The eating method that persimmon among the people treats disease is a lot.Eat persimmon raw and just have that moistening lung is eliminated the phlegm, invigorating the spleen, cough-relieving, hemostasis, removing toxic substances effect.If when finding that hyperpietic has an omen of apoplexy, squeeze the juice with fresh persimmon, every daily juice half cup, is taken after mixing with liquid with thin rice gruel, namely have effect of first aid.Persimmon also has the special efficacy of cosmetic slimming.The fresh persimmon of normal food, can beauty treatment, treatment chloasma.Reinstate decocting with a blue or green persimmon and 30 grams of ramulus moris one, every day drinks 1-2 time, then have effect of fat-reducing.After fresh persimmon is processed into dried persimmon, eat 3-5 every day, then have beauty treatment to go the special effect of spot.The dried persimmon of 1: 1 and water are beaten exquisiteness by refiner by dried persimmon mud.
Effect of ginseng is tonifying Qi, enriching yin, beneficial blood, promote the production of body fluid, and has the effects such as cardiac stimulant, stomach invigorating, calmness.Take red ginseng for a long time and can improve body immunity, antifatigue, radioresistance, Tumor suppression, adjustment human endocrine system.Red ginseng is suitable for old man, weakness due to chronic disease person.Red ginseng has that fire is large, strength foot, feature that effect is strong, the first-selected tonic of the person that is overabundant YIN leading to insufficient YANG, medically treatment collapse or mend multiplex red ginseng by force.Red ginseng powder is by directly breaking into powder with flour mill by red ginseng.
The effect of Mel is as follows: (1) nourishing the stomach qi-restoratives; (2) heat-clearing bowl spares, removing toxic substances are moisturized; (3) certain sedation is had; (4) there is effect of alleviating hypertension, heart disease, constipation, insomnia.
Summary of the invention
The object of the embodiment of the present invention is the formula and the preparation method that provide a kind of red ginseng energetic nourishing dried meat, and be intended to solve health care market dietary product at present and lack, composition is comparatively single, the problem that nutritive value is not high.
The embodiment of the present invention is achieved in that a kind of formula of red ginseng energetic nourishing dried meat, and the formula of described red ginseng energetic nourishing dried meat is as follows:
Major ingredient: hickory nut powder, rice-chestnut powder, dried persimmon mud, red date powder;
Auxiliary material: red ginseng powder, Mel, milk face powder, carragheen, xylitol, water;
The formula materials ratio of described red ginseng energetic nourishing dried meat is as follows:
Major ingredient: hickory nut powder: rice-chestnut powder: dried persimmon mud: the ratio of red date powder is 196: 42: 28: 17;
Auxiliary material: red ginseng powder: Mel: milk face powder: carragheen: xylitol: the ratio of water is 8: 120: 2: 16: 10: 1400.
Another object of the present invention is to the preparation method providing a kind of red ginseng energetic nourishing dried meat, the preparation method of this red ginseng energetic nourishing dried meat is as follows:
Pre-treatment of raw material, peeling powder process, main ingredient weighs;
The molten sugar of walnut homogenate, mixing, homogenate;
Endure glue shortening, cooling and shaping, dry;
Autoclaving preservation, vacuum packaging, finished product.
Further, described raw-material pretreatment comprises:
Carry out peeling powder process to raw material, namely remove the peel after walnut kernel bubble restriction 10min, chestnut dries powder process of shelling, and red ginseng tails abrasive dust, dried persimmon breaks into mud by 1: 1 with water.
Further, the concrete grammar that described red ginseng energetic nourishing dried meat main ingredient weighs is:
Weigh main ingredient by formula, namely red ginseng powder, chest nut powder, red date powder, dried persimmon mud bubble 10min, break into slurry with water by the walnut kernel of peeling, water-soluble solution milk face powder, the load weighted carragheen of bubble system.
Further, the addition sequence of main ingredient is: walnut powder---red ginseng powder, rice-chestnut powder, red date powder, dried persimmon mud---milk face powder, xylitol---carragheen.
Further, after should first adding water homogenate to smooth emulsion after walnut peeling, then add hickory nut powder, rice-chestnut powder, dried persimmon mud, red date powder, red ginseng powder, milk face powder, xylitol homogenate to homogeneous.
Further, the process of carragheen:
Carrageenan solutions is dissolved on 60 ~ 70 DEG C of fire, answers 60 DEG C to be incubated after dissolving and place, until mix with the homogenate of equality of temperature.
Further, described nutrition dried meat finished product water content is 20%-30%.
The formula of red ginseng energetic nourishing dried meat provided by the invention and preparation method, by adopting homogenized, under high rotating speed homogenization conditions, complete emulsion process, strengthens the toughness of dried meat, ensure that the nutritional labeling of raw material is not destroyed.Red ginseng energetic nourishing dried meat aromatic flavour mouthfeel provided by the invention is good, and has good nutritive value and economic worth.
Accompanying drawing explanation
Fig. 1 is preparation method's flow chart of the red ginseng energetic nourishing dried meat that the embodiment of the present invention provides.
Detailed description of the invention
In order to make object of the present invention, technical scheme and advantage clearly understand, below in conjunction with embodiment, the present invention is further elaborated.Should be appreciated that specific embodiment described herein only in order to explain the present invention, be not intended to limit the present invention.
Fig. 1 shows the flow process of the preparation method of red ginseng energetic nourishing dried meat provided by the invention.For convenience of explanation, illustrate only part related to the present invention.
Joining of the red ginseng energetic nourishing dried meat that the embodiment of the present invention provides is as follows:
Major ingredient: hickory nut powder, rice-chestnut powder, dried persimmon mud, red date powder;
Auxiliary material: red ginseng powder, Mel, milk face powder, carragheen, water.
Another object of the embodiment of the present invention is the preparation method providing this red ginseng energetic nourishing dried meat, and the preparation method of this red ginseng energetic nourishing dried meat is as follows:
Pre-treatment of raw material, peeling powder process, main ingredient weighs;
The molten sugar of walnut homogenate, mixing, homogenate;
Endure glue shortening, cooling and shaping, dry;
Autoclaving preservation, vacuum packaging, finished product.
As a prioritization scheme of the embodiment of the present invention, the formula materials ratio of red ginseng energetic nourishing dried meat is as follows:
Major ingredient: hickory nut powder: rice-chestnut powder: dried persimmon mud: the ratio of red date powder is 196: 42: 28: 17;
Auxiliary material: red ginseng powder: Mel: milk face powder: carragheen: the ratio of water is 8: 120: 2: 16: 1400.
As a prioritization scheme of the embodiment of the present invention, raw-material pretreatment comprises:
Carry out peeling powder process to raw material, namely remove the peel after walnut kernel bubble restriction 10min, chestnut dries powder process of shelling, and red ginseng tails abrasive dust, dried persimmon breaks into mud by 1: 1 with water.
As a prioritization scheme of the embodiment of the present invention, the concrete grammar that red ginseng energetic nourishing dried meat main ingredient weighs is:
Weigh main ingredient by formula, namely red ginseng powder, chest nut powder, red date powder, dried persimmon mud bubble 10min, break into slurry with water by the walnut kernel of peeling, water-soluble solution milk face powder, the load weighted carragheen of bubble system.
As a prioritization scheme of the embodiment of the present invention, the addition sequence of main ingredient is: walnut powder---red ginseng powder, rice-chestnut powder, red date powder, dried persimmon mud---milk face powder, xylitol-carragheen.
As a prioritization scheme of the embodiment of the present invention, after should first adding water homogenate to smooth emulsion after walnut peeling, then add hickory nut powder, rice-chestnut powder, dried persimmon mud, red date powder, red ginseng powder, the homogenate of milk face powder is to homogeneous.
As a prioritization scheme of the embodiment of the present invention, the process of carragheen: carrageenan solutions dissolved on 60 ~ 70 DEG C of fire, answers 60 DEG C to be incubated and places, until mix with the homogenate of equality of temperature after dissolving.
As a prioritization scheme of the embodiment of the present invention, nutrition dried meat finished product water content is 20%-30%.
Below in conjunction with drawings and the specific embodiments, application principle of the present invention is further described.
One, material:
Hickory kernel: commercially available; Chestnut: commercially available; Dried persimmon: commercially available; Red date powder: commercially available; Red ginseng: commercially available; Mel: commercially available; Carragheen: commercially available; Milk face powder: commercially available; Xylitol: commercially available.
Two, instrument:
Air dry oven, vacuum packing machine, refiner, pulverizer, jacketed pan, balance, electromagnetic oven, mould.
Three, specific implementation method method and principle:
Be followed successively by according to the ratio by mass percentage of each component:
Major ingredient: hickory nut powder, rice-chestnut powder, dried persimmon mud, red date powder, ratio is 196: 42: 28: 17;
Auxiliary material: red ginseng powder, Mel, milk face powder, xylitol, water, ratio is 8: 120: 2: 16: 10: 1400, and under aforementioned proportion, described product can have certain satisfaction in outward appearance, color and luster and mouthfeel, in order to find out optimum proportioning among aforementioned proportion, we carry out according to following method:
Table 1-1 red ginseng energetic nourishing dried meat gradation of moisture table
According to testing the result obtained, from table 1-1, sensory evaluation index can find out that the influence degree of moisture to nutrition dried meat quality is: 3 > 2 > 4 > 1.As can be seen from result of the test:
Optimum formula is 3, is namely benchmark with hickory nut powder, and amount of water is 76.5% optimum.The ratio by mass percentage of each component is followed successively by:
Major ingredient: hickory nut powder, rice-chestnut powder, dried persimmon mud, red date powder, ratio is 196: 42: 28: 17;
Auxiliary material: red ginseng powder, Mel, milk face powder, carragheen, wood sugar, water, ratio is 8: 120: 2: 16: 10: 1400.
Table 1 red ginseng energetic nourishing dried meat factor level table
The experimental design of table 2 four factor nine level
Table 3 uniform design scheme and result (major ingredient)
From the result of table 3 gained, the subjective appreciation number of test 9 is the highest, and because uniform Design guarantee test point is uniformly distributed, it is many again that number of levels goes, and interval is little, its real optimal conditions and to be actually more or less the same.Therefore, optimal result is hickory nut powder consumption 98g, chest nut powder 21g, red date powder 8.5g, dried persimmon mud 14g, and Product Status is now good, the lubricious exquisiteness of mouthfeel, aromatic flavour.
Table 4 uniform design scheme and result (auxiliary material)
From the result of table 4 gained, the subjective appreciation number of test 4 is the highest, and because uniform Design guarantee test point is uniformly distributed, it is many again that number of levels goes, and interval is little, its real optimal conditions and to be actually more or less the same.Therefore, optimal result is red ginseng powder consumption 4g, Mel 60g, and Product Status is now good, the lubricious exquisiteness of mouthfeel, aromatic flavour.
Therefore optimal material proportioning is determined:
Major ingredient: hickory nut powder, rice-chestnut powder, dried persimmon mud, red date powder, ratio is 196: 42: 28: 17;
Auxiliary material: red ginseng powder, Mel, milk face powder, carragheen, xylitol, water, ratio is 8: 120: 2: 16: 10: 1400.
Now product sensory performance optimal, delicate mouthfeel, has strong dry fruit perfume and the sweet taste of red ginseng, and has higher nutritive value, and produced satiety after eating, have better Social benefit and economic benefit.
Table 1-2 red ginseng energetic nourishing dried meat official flavor evaluation grade form
The foregoing is only preferred embodiment of the present invention, not in order to limit the present invention, all any amendments done within the spirit and principles in the present invention, equivalent replacement and improvement etc., all should be included within protection scope of the present invention.
Claims (1)
1. a preparation method for red ginseng energetic nourishing dried meat, is characterized in that, the formula of described red ginseng energetic nourishing dried meat is as follows:
Major ingredient: hickory nut powder, rice-chestnut powder, dried persimmon mud, red date powder;
Auxiliary material: red ginseng powder, Mel, milk face powder, carragheen, xylitol, water;
The formula materials ratio of described red ginseng energetic nourishing dried meat is as follows:
Major ingredient: hickory nut powder: rice-chestnut powder: dried persimmon mud: the ratio of red date powder is 196: 42: 28: 17;
Auxiliary material: red ginseng powder: Mel: milk face powder: carragheen: xylitol: the ratio of water is 8: 120: 2: 16: 10: 1400;
Described nutrition dried meat finished product water content is 20%-30%.
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| CN106819319A (en) * | 2016-10-31 | 2017-06-13 | 吉林省垚森科技有限公司 | A kind of ginseng purple perilla energetic nourishing dried meat and preparation method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1058700A (en) * | 1991-08-16 | 1992-02-19 | 沈阳市三明应用技术研究所 | The preparation method of ginseng honey preserved fruit |
| CN1208564A (en) * | 1998-08-19 | 1999-02-24 | 张其录 | Process for prodn. of ginseng and honey preserved ginger |
| CN1344502A (en) * | 2000-09-26 | 2002-04-17 | 王应槐 | Serial health oligosaccharide candied fruits and their production process |
| CN102007998A (en) * | 2010-10-29 | 2011-04-13 | 华南理工大学 | Low-sugar Chinese chestnut preserved fruit and production method thereof |
| CN102450367A (en) * | 2010-10-20 | 2012-05-16 | 李问丝 | Low sugar Chinese chestnut preserved fruits and preparation method thereof |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20110122043A (en) * | 2010-05-03 | 2011-11-09 | 성인환 | Making method of candy comprising ginseng fruit |
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Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1058700A (en) * | 1991-08-16 | 1992-02-19 | 沈阳市三明应用技术研究所 | The preparation method of ginseng honey preserved fruit |
| CN1208564A (en) * | 1998-08-19 | 1999-02-24 | 张其录 | Process for prodn. of ginseng and honey preserved ginger |
| CN1344502A (en) * | 2000-09-26 | 2002-04-17 | 王应槐 | Serial health oligosaccharide candied fruits and their production process |
| CN102450367A (en) * | 2010-10-20 | 2012-05-16 | 李问丝 | Low sugar Chinese chestnut preserved fruits and preparation method thereof |
| CN102007998A (en) * | 2010-10-29 | 2011-04-13 | 华南理工大学 | Low-sugar Chinese chestnut preserved fruit and production method thereof |
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