CN103875878A - Ginger shoot candy and preparation method - Google Patents
Ginger shoot candy and preparation method Download PDFInfo
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- CN103875878A CN103875878A CN201410151968.4A CN201410151968A CN103875878A CN 103875878 A CN103875878 A CN 103875878A CN 201410151968 A CN201410151968 A CN 201410151968A CN 103875878 A CN103875878 A CN 103875878A
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- 235000006886 Zingiber officinale Nutrition 0.000 title claims abstract description 246
- 235000008397 ginger Nutrition 0.000 title claims abstract description 246
- 238000002360 preparation method Methods 0.000 title claims abstract description 27
- 235000009508 confectionery Nutrition 0.000 title abstract description 8
- 244000273928 Zingiber officinale Species 0.000 title 1
- 241000234314 Zingiber Species 0.000 claims abstract description 245
- 235000000346 sugar Nutrition 0.000 claims abstract description 110
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 65
- 238000003756 stirring Methods 0.000 claims abstract description 29
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 24
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 24
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 20
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- COEZWFYORILMOM-UHFFFAOYSA-N sodium 4-[(2,4-dihydroxyphenyl)diazenyl]benzenesulfonic acid Chemical group [Na+].OC1=CC(O)=CC=C1N=NC1=CC=C(S(O)(=O)=O)C=C1 COEZWFYORILMOM-UHFFFAOYSA-N 0.000 abstract 1
- 239000002893 slag Substances 0.000 description 8
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- 102000004169 proteins and genes Human genes 0.000 description 4
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- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 description 2
- 229930006000 Sucrose Natural products 0.000 description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 2
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Abstract
The invention discloses a preparation method of a ginger candy. The preparation method comprises the steps: 1, blending materials; 2, cleaning ginger shoots by using ginger juice, cutting into ginger slices, freezing, crushing, squeezing twice, mixing squeezed juice obtained in two times, standing, separating a precipitant and supernate, collecting the supernate as the ginger juice; 3, decocting, namely, firstly placing water and the ginger juice in a pot, heating to 85-90 DEG C by using strong fire, then changing into slow fire, adding white granulated sugar and brown granulated sugar when mixing with a rod, adding citric acid after the white granulated sugar and the brown granulated sugar completely dissolve, strictly controlling a PH value of sugar liquid, stirring and heating for about 30 minutes to achieve the purposes of drying water and further introducing air, controlling the sugar boiling temperature; 4, cooling; 5, drawing and stripping, namely, drawing and stripping the ginger candy at a certain frequency, controlling a bubble rate; 6, chopping; and 7, packaging and storing. By adopting the process on the aspects of selecting materials, reducing residue, controlling color, preventing viscosity, controlling pungency, and preventing pasting, the ginger candy is gold-yellow in color, soft and delicious, free from permeating sugar outside and absorbing moisture as well as shrinking and deforming, has a taste of natural ginger, and is soft, nutritious and thin in mouth feel, and is very suitable for being eaten by children and crowds avoiding pungency.
Description
Technical field
The present invention relates to a kind of ginger bud ginger sugar and preparation method thereof, belong to candy processing technique field.
Background technology
Ginger sugar, originates from qianlong years clearly, be Fenghuang county one with traditional special product, be the phoenix little formula of controlling anemofrigid cold among the people, existing more than 200 year history so far, main component is ginger and sugar.Ginger is Chinese Chinese traditional herbs, and ginger can be whetted the appetite by beneficial spleen, and preventing or arresting vomiting is warming channel and expelling cold, separates headache, heating etc.Good to eat candy made by ginger and sugar by phoenix people, can not only regulate dry tongue to make an uproar, prevent typhoid fever flu, moistening lung to mend essence etc., also met people's mouthfeel requirement, fragrant peppery sweet, palatable crisp, is a kind of leisure food that collects medicinal health and act on one, is that everybody obtains and likes it.The preparation technology of ginger sugar also has larger value of exploiting and utilizing.
The ginger sugar preparation technology of prior art is take white granulated sugar as primary raw material, and the stretching candy that the operation processing and fabricatings such as ginger grain or ginger extract and auxiliary material are in harmonious proportion, cooling, stretch forming, shearing, packing form is added in boiling.Tradition ginger sugar often have color and luster dark yellow, stick to one's teeth, the defect such as taste is peppery.The classification of ginger sugar be by add auxiliary material ginger grain or ginger extract number and be divided into: addition mostly is giving off a strong fragrance taste, and addition takes second place for delicate fragrance taste, and addition is less is original flavor taste.Such product classification has the nutrition theory of running counter to the different times of ginger own, the correct understanding of the ginger sugar product that ginger is processed of misguiding the consumer especially.
Summary of the invention
The present invention is exactly the problem existing for above-mentioned prior art, the object of this invention is to provide a kind of ginger bud ginger sugar and preparation method thereof, respectively from selection, fall slag, control look, antiseized, control peppery aspect and make an effort, overcome the defect of prior art, remove the taste that ginger sugar has natural ginger, ginger pungent graduation is edible with suitable different crowd, and soft mouth feel moistens outside the feature of exquisitenessization slag, and the sugared golden yellow color of ginger, the softness of producing are good to eat, the not sand return moisture absorption, not contraction distortion.
The present invention is achieved in that a kind of preparation method of ginger bud ginger sugar, and the method comprises the steps:
Step 1) prepare burden by weight, ginger bud 25～45 % by weight, " GB317-1998 " white granulated sugar 45～65 % by weight more than one-level, brown granulated sugar 5-25 % by weight.Ginger bud, white granulated sugar, brown granulated sugar are got ready according to the above ratio with electronic scale;
Step 2) ginger liquid cleans ginger bud, is cut into ginger splices, freezing, pulverize, twice squeezing, twice squeezing juice merged, left standstill, isolate precipitation and supernatant, get supernatant as ginger liquid.
Step 3) boil first by step 1) water and the ginger liquid of 15～25 % by weight of batching puts into pot, intense fire is heated to 85～90 ℃, then change slow fire limit into and stir with white granulated sugar, brown granulated sugar limit stirring vane, agitating heating is about 30 minutes, reaches that moisture content is boiled dry to certain air of going forward side by side is object, sugar cook temperature is controlled at 120～130 ℃, before taking the dish out of the pot, from pot, dip in a bit out with chopsticks, taste has a try, with delicious and crisp, not sticking to one's teeth, not suffer from not having burning be standard;
Described blade and form of pot bottom match, and adjusting blade base is 0.5～1mm apart from the distance in the bottom of a pan, and blade bottom is provided with the pore of a row φ 0.1～φ 0.3, and air film is formed on the bottom of blade, avoids being burned;
Step 4) whether cooling inspection slabstone clean, and ginger massecuite is poured on slabstone, until slightly constantly rubbing, stir after moulding, makes ginger massecuite be cooled to rapidly 75～95 ℃;
Step 5) hot candied stripping checks that whether cleek is clean, and ginger sugar is placed on cleek, according to principle first quick and back slow, with certain frequency, ginger sugar carried out to hot candied stripping, reaches ginger sugar and is rich in bubble, fluffy, bubble rate is controlled between 15～25%.
Step 6) cut on the ginger sugar placement slabstone after the hot candied stripping of piece and cut piece, according to suitable crowd, be cut into as far as possible the block ginger sugar of 3cm × 3cm～5cm × 3cm size;
Step 7) packing warehouse-in.
Further, described step 2) freezing, pulverize, the concrete operation of twice squeezing is, in refrigerator-freezer below-18 ℃ freezing 5～8 hours, then be crushed to immediately 5～30 object powder, add suitable quantity of water to stir to put into high power juice extractor squeezing ginger juice, then add suitable quantity of water and stir and squeeze again.
Further, described step 3) in when " stir with blade with white granulated sugar, brown granulated sugar limit on slow fire limit ", adding step 1 after sugar dissolves completely) batching in the citric acid of 0.18～0.25 % by weight of white granulated sugar weight, and strictly control liquid glucose pH value 4.2～4.3.
Further, step 4) in, ginger massecuite is poured on to slabstone goes forward to spill that phoenix is local fries white sesameseed and phoenix local to fry peanut broken on slabstone.
Further, described step 5) in, the frequency of described hot candied stripping is, in the time that environment temperature is 15 ℃～25 ℃, completes 90～110 times in 5 minutes, in the time that environment temperature is 5 ℃～15 ℃, completes 60～90 times in 3 minutes.
Further, described step 3)～7) need be below 35% in the relative humidity of air, environment temperature completes in the environment of 15～25 ℃.
Further, described step 7) be specially the cold wind quenching with 5～15 ℃, the control time puts in storage 5～10 minutes inner packings.
A kind of ginger bud ginger sugar, by weight, ginger bud 25～45 % by weight, " GB317-1998 " white granulated sugar 45～65 % by weight more than one-level, brown granulated sugar 5-25 % by weight; Described ginger bud is this real estate of phoenix, and described ginger bud is that after ginger kind is gone to bed, 40～50 days (d) bears Jiang Yeqian and gather, most of length 10～30cm.
A kind of ginger bud ginger sugar, by weight, ginger bud 25～45 % by weight, " GB317-1998 " white granulated sugar 45～65 % by weight more than one-level, brown granulated sugar 5-25 % by weight; Described ginger bud is this real estate of phoenix, and described ginger bud is that after ginger kind is gone to bed, 80-90d gathers, and gets the ginger bud of length 10～30cm.
A kind of ginger bud ginger sugar, by weight, ginger bud 25～45 % by weight, " GB317-1998 " white granulated sugar 45～65 % by weight more than one-level, brown granulated sugar 5-25 % by weight; Described ginger bud is this real estate of phoenix, ginger kind go to bed after 110d-120d gather, get the ginger bud of length 10～30cm.
The invention has the beneficial effects as follows: above-mentioned technique from selection, fall slag, control look, antiseized, control peppery aspect and make an effort, first according to the particular stage of the ginger different growth periods ginger bud of gathering, as ginger kind go to bed after 40～50d, 80-91d, 110～127d, to distinguish generally mouthfeel, adapt to different consumer groups' needs, and in conjunction with freezing, broken, the ginger liquid preparation section that squeezes and choose clear liquid of ginger, reach the harsh slag that falls when fully going out juice, stop to have once in a while ginger grain in mouthfeel and peppery situation about arriving makes taste evenly mellow.Control look aspect, controls product colour by the addition of control brown granulated sugar in conjunction with the addition of selection and reaches golden yellow.Antiseized and sugared soft or hard mouthfeel aspect, in the change sugar stage at the initial stage of sugar cook, be to add a certain amount of citric acid after sugar dissolves completely, in conjunction with the strict pH value of controlling liquid glucose between 4.2～4.3, content of reducing sugar is controlled between 25 % by weight～35 % by weight of white sugar content, can prevent that sugar from sticking to one's teeth or really up to the mark, make the mouthfeel soft or hard appropriateness of ginger sugar, make ginger sugar there is the feature of soft good to eat, the not sand return moisture absorption, not contraction distortion.Finally the bubble rate of the FREQUENCY CONTROL ginger sugar by follow-up hot candied stripping within the specific limits, has further strengthened the mellowness of mouthfeel, further to prevent the hardening of ginger sugar mouthfeel.
The specific embodiment
A kind of ginger bud ginger sugar, by weight, gets respectively: ginger bud 25～45 % by weight, white granulated sugar 45～65 % by weight, brown granulated sugar 5-25 % by weight.
Preferably, can fry white sesameseed in ginger sugar surface bonding, it is broken that native peanut is fried in phoenix this locality.
Wherein, ginger, white sesameseed, this real estate of the preferred phoenix of native peanut, white granulated sugar is preferably " GB317-1998 " more than one-level.In the mouthfeel of ginger bud ginger sugar, ginger pungent is the lightest, suitable child and to avoid peppery crowd edible; The quality requirement of each component is as following table 1:
The ginger bud of the ginger rhizome that after applicant goes to bed to ginger kind, 50d, 91d, 127d, 157d and 188d gather contrasts, find the prolongation along with growth period, the output of ginger rhizome significantly improves, dry, soluble starch, soluble sugar and the crude fiber content of ginger rhizome all increases and significantly increases with number of days, but soluble protein and free aminoacid content are along with the increase of growth number of days reduces on the contrary, and the relative amount that soluble protein and free aminoacid content are gathered in the time of 50d, 91d, 127d is higher.And soluble protein and free amino acid are the nutritional labelings that human body is needed most.Concrete content is as table 2
For soluble protein and the high feature of free aminoacid content, applicant has selected following ginger bud to carry out respectively the preparation of ginger bud ginger sugar, as following table 3:
Preparation technology's flow process of described ginger bud ginger sugar is as follows,
Step 1) preparing burden prepares local fresh phoenix ginger bud, white granulated sugar, brown granulated sugar to scale with electronic scale;
Step 2) ginger liquid cleans local fresh phoenix ginger bud, preferably do not remove the peel, be cut into the ginger splices that 5～10mm is thick, freezing, pulverize, twice squeezing, preferably, above-mentioned operation can be: in the refrigerator-freezer below-18 ℃ freezing 5～8 hours, be crushed to immediately 5～30 object powder after taking out, add suitable quantity of water to stir to put into high power juice extractor squeezing ginger juice, then add suitable quantity of water and stir and squeeze again.Twice squeezing juice merged, left standstill, isolate precipitation and supernatant, get supernatant as ginger liquid.
Step 3) boil first by step 1) water and the ginger liquid of 15～25 % by weight of batching puts into pot, intense fire is heated to 85～90 ℃, then change slow fire limit into white granulated sugar, stir with blade on brown granulated sugar limit, the citric acid of 0.18～0.25 % by weight of white granulated sugar weight in can preferably add step 1 batching after sugar dissolves completely, and strictly control liquid glucose pH value 4.2～4.3, about agitating heating 30 minutes, reach that moisture content is boiled dry to certain air of going forward side by side is object, sugar cook temperature is controlled at 120～130 ℃, before taking the dish out of the pot, from pot, dip in a bit out with chopsticks, taste has a try, with delicious and crisp, do not stick to one's teeth and do not suffer from not having burning for the standard of taking the dish out of the pot,
Described blade and form of pot bottom match, and adjusting blade base is 0.5～1mm apart from the distance in the bottom of a pan, and blade bottom is provided with the pore of a row φ 0.1～φ 0.3, and air film is formed on the bottom of blade, avoids being burned;
Step 4) whether cooling inspection slabstone clean, preferably on slabstone, spills white sesameseed and peanut is broken, and ginger massecuite is poured on slabstone, until slightly constantly rubbing, stir after moulding, makes ginger massecuite be cooled to rapidly 75～95 ℃;
Step 5) hot candied stripping checks that whether cleek is clean, ginger sugar is placed on cleek, according to principle first quick and back slow, ginger sugar is carried out to hot candied stripping, in the time that being 15 ℃～25 ℃, environment temperature completes 90～110 times in 5 minutes, be 5 ℃～15 ℃ in environment temperature and can suitably reduce number of times and time, but frequency is slightly fast, preferably in 3 minutes, complete 60～90 times, reach ginger sugar and be rich in bubble, fluffy, bubble rate is controlled between 15～25%.
Step 6) cut on the ginger sugar placement slabstone after the hot candied stripping of piece and cut piece, according to mouthfeel and suitable crowd, be cut into as far as possible the block ginger sugar of (3～5cm) × 3cm size;
Step 7) with the cold wind quenchings of 5～15 ℃, the control time, packing was put in storage in 5～10 minutes.
More preferably, described step 3)～7) need be below 35% in the relative humidity of air, environment temperature completes in the environment of 15～25 ℃, to control the sand return of the ginger sugar moisture absorption.
Above-mentioned technique from selection, fall slag, control look, antiseized, control peppery aspect and make an effort, first gather according to the particular stage of the local ginger different growth periods of phoenix, as ginger bud, volt ginger, tender female ginger, specific requirement ginseng sees the above table, to distinguish generally mouthfeel, adapt to different consumer groups' needs, and in conjunction with freezing, broken, the ginger liquid preparation section that squeezes and choose clear liquid of ginger, reach the harsh slag that falls when fully going out juice, stop to have once in a while ginger grain in mouthfeel and peppery situation about arriving makes taste evenly mellow.Control look aspect, controls product colour by the addition of controlling brown granulated sugar in conjunction with the addition of selection.Antiseized and sugared soft or hard mouthfeel aspect, in the change sugar stage at the initial stage of sugar cook, be to add a certain amount of citric acid after sugar dissolves completely, in conjunction with the strict pH value of controlling liquid glucose between 4.0～4.1, content of reducing sugar is controlled between 25 % by weight～35 % by weight of white sugar content, can prevent that sugar from sticking to one's teeth or really up to the mark, make the mouthfeel soft or hard appropriateness of ginger sugar, make ginger sugar there is the feature of soft good to eat, the not sand return moisture absorption, not contraction distortion.Finally the bubble rate of the FREQUENCY CONTROL ginger sugar by follow-up hot candied stripping within the specific limits, has further strengthened the mellowness of mouthfeel, further to prevent the hardening of ginger sugar mouthfeel.Temperature, time and the ambient humidity of packing entrance are also controlled to prevent the moisture absorption.
Embodiment 1
A kind of ginger bud ginger sugar, by weight, gets respectively: adopt the local ginger bud of phoenix 45 % by weight, above white granulated sugar 50 % by weight of " GB317-1998 " one-level, brown granulated sugar 5 % by weight.
Preparation technology's flow process of the phoenix ginger bud ginger sugar of the present embodiment is as follows,
Step 1) preparing burden prepares local fresh phoenix ginger bud, white granulated sugar, brown granulated sugar to scale with electronic scale; Step 2) ginger liquid cleans local fresh phoenix ginger bud, be cut into ginger splices, pre-freeze 5 hours in refrigerator-freezer below-18 ℃, after taking out, pulverizer is crushed to 5 object powder immediately, add suitable quantity of water to stir to put into high power juice extractor squeezing ginger juice, then add suitable quantity of water and stir and squeeze again, twice squeezing juice merged, left standstill, isolate precipitation and supernatant, get supernatant as ginger liquid.Step 3) boil first by step 1) water and the ginger liquid of 25 % by weight of batching puts into pot, intense fire is heated to 90 ℃, then changing slow fire limit into stirs with white granulated sugar, brown granulated sugar limit blade, after sugar dissolves completely, strict control liquid glucose pH value is 4.2, about agitating heating 30 minutes, reach that moisture content is boiled dry to certain air of going forward side by side is object, sugar cook temperature is controlled at 120 ℃, before taking the dish out of the pot, from pot, dip in a bit out with chopsticks, taste has a try, with delicious and crisp, not sticking to one's teeth, not suffer from not having burning be standard; Step 4) whether cooling inspection slabstone clean, and ginger massecuite is poured on slabstone, until slightly constantly rubbing, stir after moulding, makes ginger massecuite be cooled to rapidly 75 ℃; Step 5) hot candied stripping checks that whether cleek is clean, ginger sugar placed on cleek, according to principle first quick and back slow, ginger sugar is carried out to hot candied stripping, and in the time that environment temperature is 25 ℃～35 ℃, frequency is in 5 minutes, to complete 110 times, reaches ginger sugar and is rich in bubble, fluffy, bubble rate is in 25% left and right; Step 6) cut on the ginger sugar placement slabstone after the hot candied stripping of piece and cut piece, be cut into as far as possible the block ginger sugar of 3cm × 3cm size; Step 7) packing warehouse-in.
Embodiment 2
A kind of ginger bud ginger sugar, by weight, get respectively: adopt other place of production ginger bud 35 % by weight, above white granulated sugar 55 % by weight of " GB317-1998 " one-level, brown granulated sugar 10 % by weight, at the local white sesameseed of frying of the surperficial bonding of ginger sugar phoenix, the native peanut of the local stir-fry of phoenix.
Preparation technology's flow process of the ginger bud ginger sugar of the present embodiment is as follows,
Step 1) preparing burden prepares new fresh ginger bud, white granulated sugar, brown granulated sugar to scale with electronic scale; Step 2) ginger liquid cleans local fresh phoenix ginger bud, be cut into ginger splices, pre-freeze 7 hours in refrigerator-freezer below-18 ℃, after taking out, pulverizer is crushed to 15 object powder immediately, add suitable quantity of water to stir to put into high power juice extractor squeezing ginger juice, then add suitable quantity of water and stir and squeeze again, twice squeezing juice merged, left standstill, isolate precipitation and supernatant, get supernatant as ginger liquid.Step 3) boil first by step 1) water and the ginger liquid of 25 % by weight of batching puts into pot, intense fire is heated to 90 ℃, then change slow fire limit into white granulated sugar, stir with blade on brown granulated sugar limit, the citric acid of 0.18～0.25 % by weight of white granulated sugar weight in can preferably add step 1 batching after sugar dissolves completely, the strict liquid glucose pH value of controlling is 4.2, about agitating heating 30 minutes, reach that moisture content is boiled dry to certain air of going forward side by side is object, sugar cook temperature is controlled at 125 ℃, before taking the dish out of the pot, from pot, dip in a bit out with chopsticks, taste has a try, with delicious and crisp, not sticking to one's teeth, not suffer from not having burning be standard, step 4) whether cooling inspection slabstone clean, spills white sesameseed and peanut is broken on slabstone, and ginger massecuite is poured on slabstone, until slightly constantly rubbing, stir after moulding, makes ginger massecuite be cooled to rapidly 75 ℃, step 5) hot candied stripping checks that whether cleek is clean, ginger sugar placed on cleek, according to principle first quick and back slow, ginger sugar is carried out to hot candied stripping, and in the time that environment temperature is 25 ℃～35 ℃, frequency is in 5 minutes, to complete 90 times, reaches ginger sugar and is rich in bubble, fluffy, control bubble rate 20%, step 6) cut on the ginger sugar placement slabstone after the hot candied stripping of piece and cut piece, be cut into as far as possible the block ginger sugar of 4cm × 3cm size, step 7) packing warehouse-in.
Embodiment 3
A kind of ginger bud ginger sugar, by weight, gets respectively: adopt the local ginger bud of phoenix 25 % by weight, above white granulated sugar 50 % by weight of " GB317-1998 " one-level, brown granulated sugar 25 % by weight.
Preparation technology's flow process of the phoenix ginger bud ginger sugar of the present embodiment is as follows,
Step 1) preparing burden prepares local fresh phoenix ginger bud, white granulated sugar, brown granulated sugar to scale with electronic scale; Step 2) ginger liquid cleans local fresh phoenix ginger bud, be cut into ginger splices, pre-freeze 5 hours in refrigerator-freezer below-18 ℃, after taking out, pulverizer is crushed to 5 object powder immediately, add suitable quantity of water to stir to put into high power juice extractor squeezing ginger juice, then add suitable quantity of water and stir and squeeze again, twice squeezing juice merged, left standstill, isolate precipitation and supernatant, get supernatant as ginger liquid.Step 3) boil first by step 1) water and the ginger bud liquid of 25 % by weight of batching puts into pot, intense fire is heated to 90 ℃, then change slow fire limit into white granulated sugar, stir with blade on brown granulated sugar limit, the citric acid of 0.18～0.25 % by weight of white granulated sugar weight in can preferably add step 1 batching after sugar dissolves completely, the strict liquid glucose pH value of controlling is 4.3, about agitating heating 30 minutes, reach that moisture content is boiled dry to certain air of going forward side by side is object, sugar cook temperature is controlled at 130 ℃, before taking the dish out of the pot, from pot, dip in a bit out with chopsticks, taste has a try, with delicious and crisp, not sticking to one's teeth, not suffer from not having burning be standard, step 4) whether cooling inspection slabstone clean, and ginger massecuite is poured on slabstone, until slightly constantly rubbing, stir after moulding, makes ginger massecuite be cooled to rapidly 75 ℃, step 5) hot candied stripping checks that whether cleek is clean, and ginger sugar is placed on cleek, according to principle first quick and back slow, ginger sugar carried out to hot candied stripping, in the time that environment temperature is 25 ℃～35 ℃, frequency is in 5 minutes, to complete 90 times, reaches ginger sugar and is rich in bubble, fluffy, step 6) cut on the ginger sugar placement slabstone after the hot candied stripping of piece and cut piece, be cut into as far as possible the block ginger sugar of 5cm × 3cm size, step 7) packing warehouse-in.
The phoenix ginger bud ginger sugar that above-described embodiment is produced is being inherited ginger sugar traditional handicraft way simultaneously, innovation is the growth cycle according to ginger, the phoenix ginger bud of having selected growth different growth in early stage number of days to gather, and coordinate and be aided with " selection, fall slag, control look, antiseized, control peppery " special process and obtain specific mouthfeel.Such as the present invention has chosen the local ginger bud of phoenix in the beginning of spring, ginger bud when the beginning of spring is the freshest and the tenderest, be of high nutritive value, and be rich in selenium, belong to product on ginger sugar series, coordinate freezing simultaneously, pulverize, the preparation process of the ginger liquid of squeezing, overcome Jiang Mo and directly boiled the inhomogeneity difficulty that Jiang Mo is entered in ginger sugar and affect pungent, assist and be rich in bubble with ginger sugar in addition, fluffy is the hot candied stripping operation of object certain frequency scope, make phoenix ginger bud ginger sugar of the present invention obtain suitable child and avoid the ginger sugar product with good mouthfeel that pungent crowd eats by the acting in conjunction of multiple operation, its soft mouth feel moistens, exquisitenessization slag, ginger pungent is the lightest, very suitable child and to avoid pungent crowd edible.
Claims (10)
1. a preparation method for ginger bud ginger sugar, is characterized in that, the method comprises the steps:
Step 1) prepare burden by weight, ginger bud 25～45 % by weight, " GB317-1998 " white granulated sugar 45～65 % by weight more than one-level, brown granulated sugar 5-25 % by weight; Ginger bud, white granulated sugar, brown granulated sugar are got ready according to the above ratio with electronic scale;
Step 2) ginger liquid cleans ginger bud, is cut into ginger splices, freezing, pulverize, twice squeezing, twice squeezing juice merged, left standstill, isolate precipitation and supernatant, get supernatant as ginger liquid;
Step 3) boil first by step 1) water and the ginger liquid of 15～25 % by weight of batching puts into pot, intense fire is heated to 85～90 ℃, then changing slow fire limit into stirs with white granulated sugar, brown granulated sugar limit stirring vane, about agitating heating 30 minutes, reach that moisture content is boiled dry to certain air of going forward side by side is object, sugar cook temperature is controlled at 120～130 ℃, does not suffer from not having burning for the standard of taking the dish out of the pot not stick to one's teeth;
Described blade and form of pot bottom match, and adjusting blade base is 0.5～1mm apart from the distance in the bottom of a pan, and blade bottom is provided with a steam vent and forms air film with the bottom at blade, avoids being burned;
Step 4) whether cooling inspection slabstone clean, and ginger massecuite is poured on slabstone, until slightly constantly rubbing, stir after moulding, makes ginger massecuite be cooled to rapidly 75～95 ℃;
Step 5) hot candied stripping checks that whether cleek is clean, and ginger sugar is placed on cleek, according to principle first quick and back slow, with certain frequency, ginger sugar carried out to hot candied stripping, reaches ginger sugar and is rich in bubble, fluffy, bubble rate is controlled between 15～25%;
Step 6) cut on the ginger sugar placement slabstone after the hot candied stripping of piece and cut piece, according to suitable crowd, be cut into as far as possible the block ginger sugar of 3cm × 3cm～5cm × 3cm size;
Step 7) packing warehouse-in.
2. the preparation method of a kind of ginger bud ginger sugar as claimed in claim 1, it is characterized in that, described step 2) freezing, pulverize, the concrete operation of twice squeezing is, in refrigerator-freezer below-18 ℃ freezing 5～8 hours, then be crushed to immediately 5～30 object powder, add suitable quantity of water to stir to put into high power juice extractor squeezing ginger juice, then add suitable quantity of water and stir and squeeze again.
3. the preparation method of a kind of ginger bud ginger sugar as claimed in claim 1, it is characterized in that, described step 3) in when " stir with blade with white granulated sugar, brown granulated sugar limit on slow fire limit ", adding step 1 after sugar dissolves completely) batching in the citric acid of 0.18～0.25 % by weight of white granulated sugar weight, and strictly control liquid glucose pH value 4.2～4.3.
4. a preparation method for a kind of ginger sugar as claimed in claim 1, is characterized in that step 4) in, ginger massecuite is poured on to slabstone goes forward to spill that phoenix is local fries white sesameseed and phoenix local to fry peanut broken on slabstone.
5. the preparation method of a kind of ginger bud ginger sugar as claimed in claim 1, it is characterized in that, described step 5) in, the frequency of described hot candied stripping is, in the time that environment temperature is 15 ℃～25 ℃, in 5 minutes, complete 90～110 times, in the time that environment temperature is 5 ℃～15 ℃, complete 60～90 times in 3 minutes.
6. a preparation method for a kind of ginger bud ginger sugar as claimed in claim 1, is characterized in that described step 3)～7) need be below 35% in the relative humidity of air, environment temperature completes in the environment of 15～25 ℃.
7. a preparation method for a kind of ginger bud ginger sugar as claimed in claim 1, is characterized in that described step 7) be specially the cold wind quenching with 5～15 ℃, the control time puts in storage 5～10 minutes inner packings.
8. the ginger bud ginger sugar that prepared by the preparation method as described in claim 1-7 any one, is characterized in that, by weight, and ginger bud 25～45 % by weight, " GB317-1998 " white granulated sugar 45～65 % by weight more than one-level, brown granulated sugar 5-25 % by weight; Described ginger bud is this real estate of phoenix, and described ginger bud is within after ginger kind is gone to bed 40～50 days, to bear Jiang Yeqian to gather, most of length 10～30cm.
9. the ginger bud ginger sugar that prepared by the preparation method as described in claim 1-7 any one, is characterized in that, by weight, and ginger bud 25～45 % by weight, " GB317-1998 " white granulated sugar 45～65 % by weight more than one-level, brown granulated sugar 5-25 % by weight; Described ginger bud is this real estate of phoenix, and described ginger bud is to gather for after ginger kind is gone to bed 80-90 days, gets the ginger bud of length 10～30cm.
10. the ginger bud ginger sugar that prepared by the preparation method as described in claim 1-7 any one, is characterized in that, by weight, and ginger bud 25～45 % by weight, " GB317-1998 " white granulated sugar 45～65 % by weight more than one-level, brown granulated sugar 5-25 % by weight; Described ginger bud is this real estate of phoenix, and ginger kind is gathered after going to bed for 110d-120 days, gets the ginger bud of length 10～30cm.
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| CN109156586A (en) * | 2018-08-26 | 2019-01-08 | 重庆海航农业开发有限公司 | A kind of health care ginger sugar |
| CN110495513A (en) * | 2019-08-07 | 2019-11-26 | 福建好日子食品有限公司 | A kind of ginger sugar and preparation method thereof with stomach-invigoratinghealth health care purposes |
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| CN115812789A (en) * | 2022-11-30 | 2023-03-21 | 内蒙古伊利实业集团股份有限公司 | Low-tooth-viscosity solid dairy product and preparation method thereof |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104489211A (en) * | 2014-11-29 | 2015-04-08 | 徐国华 | Instant nutty ginger candy tablet and preparation method thereof |
| CN107660640A (en) * | 2017-10-26 | 2018-02-06 | 大新县科学技术情报研究所 | A kind of ginger sugar for clearing and antitussive and preparation method thereof |
| CN108294160A (en) * | 2018-04-08 | 2018-07-20 | 张方富 | A kind of preparation method and device of dried orange peel ginger sugar |
| CN109156586A (en) * | 2018-08-26 | 2019-01-08 | 重庆海航农业开发有限公司 | A kind of health care ginger sugar |
| CN110495513A (en) * | 2019-08-07 | 2019-11-26 | 福建好日子食品有限公司 | A kind of ginger sugar and preparation method thereof with stomach-invigoratinghealth health care purposes |
| CN112335773A (en) * | 2020-11-23 | 2021-02-09 | 九江鸿立食品有限公司 | Production method of ginger candy |
| CN114869992A (en) * | 2022-06-08 | 2022-08-09 | 高松波 | Preparation method of ginger red sand |
| CN115812789A (en) * | 2022-11-30 | 2023-03-21 | 内蒙古伊利实业集团股份有限公司 | Low-tooth-viscosity solid dairy product and preparation method thereof |
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| CN103875878B (en) | 2016-04-20 |
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Denomination of invention: A Ginger Sprout Ginger Sugar and Its Preparation Method Effective date of registration: 20231107 Granted publication date: 20160420 Pledgee: Agricultural Bank of China Limited Fenghuang County Branch Pledgor: Chen Zhangyi Registration number: Y2023980064448 |