CN105230952A - Green tea-flavor ginger candy and preparation method thereof - Google Patents

Abstract

The invention discloses a green tea-flavor ginger candy and its preparation method. The green tea-flavor ginger candy is prepared from the following raw materials (by weight): 40-60 parts of fresh ginger, 250-300 parts of brown sugar, 100-120 parts of cooked rice flour, 10-15 parts of sesame, 20-30 parts of honey, 8-12 parts of walnut powder, 8-10 parts of plant oil, 4-6 parts of green tea, 1-3 parts of cassia seed, 2-4 parts of purslane and 1-3 parts of chestnut shell. In the technology, green tea and traditional Chinese medicines are utilized to prepare a nutrient solution, and the nutrient solution is used to soak ginger. Thus, the prepared ginger candy has delicate fragrance of green tea and has better mouthfeel.

Description

A kind of green tea fragrance ginger sugar and preparation method thereof

Technical field

The present invention relates to food technology field, particularly relate to a kind of green tea fragrance ginger sugar and preparation method thereof.

Background technology

Ginger more and more causes the concern of people with its abundant nutrition and stronger health care.China's traditional Chinese medicine thinks that ginger is the cold important drugs delivered of faling apart simply, has the effects such as stomach invigorating, sweating, preventing or arresting vomiting, removing toxic substances.Li Shizhen (1518-1593 A.D.) is recorded in Compendium of Material Medica: ginger " pungent and not meat or fish, uncharms and keeps away evil, rawly eats prepared food, and vinegar, sauce, grain, salt, honey are decocted, and are in harmonious proportion, without unsuitable it; Can vegetables can be with, can fruit can medicine, its profit is rich ".Pharmaceutical research shows: ginger has the effects (El-Sharakyetal.2009) such as antiplatelet, anti-oxidant, antitumor, antiviral, anti-hepatotoxicity, Antiarthritic, anti-inflammatory.Containing multiple compositions useful to human body such as volatile oil, flavones, gingerol, salad oil, Diphenylheptane, Zingibain in ginger.

Ginger sugar obtained in prior art, what mostly possess is the health-care efficacy of ginger, and people are more and more higher for the requirement of the health-care efficacy of food at present, need the health care increasing ginger sugar.

In addition, ginger sugar obtained in prior art, can lose part gingerol composition in ginger, cause the loss of nutrition, consume, causes waste.Also desalinate the ginger taste of ginger sugar, affect the peculiar flavour of food.。

Summary of the invention

The object of the invention is exactly the defect in order to make up prior art, provides a kind of green tea fragrance ginger sugar and preparation method thereof.

The present invention is achieved by the following technical solutions:

A green tea fragrance ginger sugar, is made up of following raw material: fresh ginger 40-60, brown sugar 250-300, cake powder 100-120, sesame 10-15, honey 20-30, walnut powder 8-12, vegetable oil 8-10, green tea 4-6, cassia seed 1-3, purslane 2-4, chestnut shell 1-3.

The preparation method of described a kind of green tea fragrance ginger sugar, carries out according to following steps successively:

One, green tea, cassia seed, purslane and chestnut shell mixing are added 3-5 water doubly, big fire is boiled rear little fire and is stewed 20-30 minute, cooled and filtered, obtains nutrient solution;

Two, get fresh ginger section, be placed in vacuum tank, add the nutrient solution of half, the vacuum condition of-0.05-0.1MPa once floods 4-6 hour; Ginger after single-steeping to be positioned under the environment of-20 DEG C after 2-3 hour, to be quickly transferred in vacuum drier and to carry out drying, until the water content of ginger slice is 5-8%; Dried ginger slice is poured in vacuum tank and adds other half nutrient solution and carry out under the vacuum condition of-0.2-0.4MPa after double-steeping 1-2 hour, take out;

Three, by adding the water of 6 times in the ginger slice after double-steeping, 1-3% asparagus juice in water, is added with, making beating; After making beating, add the mixed enzyme that 4800mg/L is mixed by cellulase and pectase in slurries, the mass ratio of its cellulase and pectase is 2:1; After enzyme-added, slurries being positioned over temperature is that in the water bath with thermostatic control of 45 DEG C, 35-45 minute is extracted in heating, and after taking out, suction filtration obtains the ginger juice clarified;

Four, brown sugar is added enduring of suitable quantity of water, carry out filtering-depositing, removing impurity, then put in pot with ginger juice and cake powder, continue to boil, boiling temperature is 80-90 DEG C, bakes while stir, in time becoming dense paste state, adds vegetable oil again, continue to boil, then add black sesame powder, honey and walnut powder, mix thoroughly, obtain ginger magma;

Five, the ginger magma mixed up is scooped appear in court on spread cooling out after, with skewer rod skewer thin, open bar and be cut into bar shaped, obtain ginger sugar.

Advantage of the present invention is: be placed on by ginger in vacuum tank and carry out single-steeping process with nutrient solution, adopts application of vacuum to make the nutritional labeling in nutrient solution to penetrate in ginger fast.Dried ginger carries out double-steeping process, more ensure that the infiltration of the nutritional labeling in ginger, guarantees nutrition.

The pungent local flavor of characteristic of ginger is provided by gingerol, and the main component of gingerol is gingerol and salad oil.Ginger splices after dipping is carried out freeze drying process, owing to not heating in freezing dry process, farthest can remain gingerol, ensure that the ginger taste of ginger.

Add water the ginger slice after double-steeping making beating, and by the mixed enzyme be made up of according to the mass ratio of 2:1 cellulase and pectase as enzymatic hydrolysis condition, in the ginger juice extracted from ginger under this extraction conditions gingerol and Ginger Flavonoid content the highest, ensure that the local flavor of ginger sugar.The asparagus juice wherein added also has possessed the effect of tenderization meat.

In present invention process, utilize green tea and Chinese drug preparation to go out nutrient solution in order to flood ginger, make the ginger sugar made possess the delicate fragrance of green tea, mouthfeel is better.

Detailed description of the invention

A green tea fragrance ginger sugar, is made up of following raw material: fresh ginger 40, brown sugar 250, cake powder 100, sesame 10, honey 20, walnut powder 8, vegetable oil 8, green tea 4, cassia seed 1, purslane 2, chestnut shell 1.

The preparation method of described a kind of green tea fragrance ginger sugar, carries out according to following steps successively:

One, green tea, cassia seed, purslane and chestnut shell mixing are added the water of 3 times, big fire is boiled rear little fire and is stewed 20 minutes, and cooled and filtered, obtains nutrient solution;

Two, get fresh ginger section, be placed in vacuum tank, add the nutrient solution of half, the vacuum condition of MPa once floods 4 hours; The environment to be positioned over by ginger after single-steeping DEG C, after lower 2 hours, is quickly transferred in vacuum drier and carries out drying, until the water content of ginger slice is 5%; Dried ginger slice is poured in vacuum tank and adds other half nutrient solution and to carry out under the vacuum condition of MPa double-steeping after 1 hour, take out;

Three, by adding the water of 6 times in the ginger slice after double-steeping, 1% asparagus juice in water, is added with, making beating; After making beating, add the mixed enzyme that 4800mg/L is mixed by cellulase and pectase in slurries, the mass ratio of its cellulase and pectase is 2:1; After enzyme-added, slurries being positioned over temperature is heat extraction in the water bath with thermostatic control of 45 DEG C 35 minutes, and after taking out, suction filtration obtains the ginger juice clarified;

Four, brown sugar is added enduring of suitable quantity of water, carry out filtering-depositing, removing impurity, then put in pot with ginger juice and cake powder, continue to boil, boiling temperature is 80 DEG C, bakes while stir, in time becoming dense paste state, adds vegetable oil again, continue to boil, then add black sesame powder, honey and walnut powder, mix thoroughly, obtain ginger magma;

Five, the ginger magma mixed up is scooped appear in court on spread cooling out after, with skewer rod skewer thin, open bar and be cut into bar shaped, obtain ginger sugar.

Claims (2)

1. a green tea fragrance ginger sugar, is characterized in that: be made up of following raw material: fresh ginger 40-60, brown sugar 250-300, cake powder 100-120, sesame 10-15, honey 20-30, walnut powder 8-12, vegetable oil 8-10, green tea 4-6, cassia seed 1-3, purslane 2-4, chestnut shell 1-3.

2. the preparation method of a kind of green tea fragrance ginger sugar according to claim 1, is characterized in that: carry out according to following steps successively:

One, green tea, cassia seed, purslane and chestnut shell mixing are added 3-5 water doubly, big fire is boiled rear little fire and is stewed 20-30 minute, cooled and filtered, obtains nutrient solution;

Two, get fresh ginger section, be placed in vacuum tank, add the nutrient solution of half, the vacuum condition of-0.05-0.1MPa once floods 4-6 hour; Ginger after single-steeping to be positioned under the environment of-20 DEG C after 2-3 hour, to be quickly transferred in vacuum drier and to carry out drying, until the water content of ginger slice is 5-8%; Dried ginger slice is poured in vacuum tank and adds other half nutrient solution and carry out under the vacuum condition of-0.2-0.4MPa after double-steeping 1-2 hour, take out;

Three, by adding the water of 6 times in the ginger slice after double-steeping, 1-3% asparagus juice in water, is added with, making beating; After making beating, add the mixed enzyme that 4800mg/L is mixed by cellulase and pectase in slurries, the mass ratio of its cellulase and pectase is 2:1; After enzyme-added, slurries being positioned over temperature is that in the water bath with thermostatic control of 45 DEG C, 35-45 minute is extracted in heating, and after taking out, suction filtration obtains the ginger juice clarified;

Four, brown sugar is added enduring of suitable quantity of water, carry out filtering-depositing, removing impurity, then put in pot with ginger juice and cake powder, continue to boil, boiling temperature is 80-90 DEG C, bakes while stir, in time becoming dense paste state, adds vegetable oil again, continue to boil, then add black sesame powder, honey and walnut powder, mix thoroughly, obtain ginger magma;

Five, the ginger magma mixed up is scooped appear in court on spread cooling out after, with skewer rod skewer thin, open bar and be cut into bar shaped, obtain ginger sugar.