CN105379930A - 一种紫背菜凉血姜糖及其制备方法 - Google Patents
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Abstract
本发明公开了一种紫背菜凉血姜糖及其制备方法，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、紫背菜4-6、羊肚菌1-3、绿豆2-4、丝瓜叶2-4。本发明工艺中，利用紫背菜、绿豆等制备出营养液用以浸渍生姜，使得制成的姜糖具备了凉血、清热等保健功效。
Description
技术领域
本发明涉及食品技术领域，尤其涉及一种紫背菜凉血姜糖及其制备方法。
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，提供一种紫背菜凉血姜糖及其制备方法。
本发明是通过以下技术方案实现的：
一种紫背菜凉血姜糖，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、紫背菜4-6、羊肚菌1-3、绿豆2-4、丝瓜叶2-4。
所述的一种紫背菜凉血姜糖的制备方法，依次按照以下步骤进行：
一、将紫背菜、羊肚菌、绿豆和丝瓜叶混合加入3-5倍的水，大火煮开后小火炖20-30分钟，冷却后过滤，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，利用紫背菜、绿豆等制备出营养液用以浸渍生姜，使得制成的姜糖具备了凉血、清热等保健功效。
具体实施方式
一种紫背菜凉血姜糖，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、紫背菜4、羊肚菌1、绿豆2、丝瓜叶2。
所述的一种紫背菜凉血姜糖的制备方法，依次按照以下步骤进行：
一、将紫背菜、羊肚菌、绿豆和丝瓜叶混合加入3倍的水，大火煮开后小火炖20分钟，冷却后过滤，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)
1.一种紫背菜凉血姜糖，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、紫背菜4-6、羊肚菌1-3、绿豆2-4、丝瓜叶2-4。
2.根据权利要求1所述的一种紫背菜凉血姜糖的制备方法，其特征在于：依次按照以下步骤进行：
一、将紫背菜、羊肚菌、绿豆和丝瓜叶混合加入3-5倍的水，大火煮开后小火炖20-30分钟，冷却后过滤，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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| CN112401047A (zh) * | 2020-11-23 | 2021-02-26 | 九江鸿立食品有限公司 | 一种生姜暖胃蜜饯肠生产方法 |
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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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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN112401047A (zh) * | 2020-11-23 | 2021-02-26 | 九江鸿立食品有限公司 | 一种生姜暖胃蜜饯肠生产方法 |
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