CN105433386A - Red bean wine-fragrant raw ginger paste and preparation methodthereof - Google Patents

Abstract

The invention discloses a red bean wine-fragrant raw ginger paste prepared from the following raw materials in parts by weight: 300-310 parts of raw ginger, 38-40 parts of red bean, 28-30 parts of kumiss, 34-36 parts of carrot, 12-15 parts of hibiscus sabdariffa, 14-16 parts of radix isatidis granules, 3.2-3.5 parts of gynostemma pentaphyllum, 3.4-3.6 parts of rhizoma polygonati, 2.7-2.9 parts of white gourd peel, 1.2-1.4 parts of malic acid, 90-95 parts of brown sugar, and a proper amount of water. The raw ginger paste has diverse processing raw materials, and contains the red bean, kumiss, hibiscus sabdariffa and the like; a ginger juice extracted in the processing process has a good effect and is reasonably matched with the accessories together at the same time, so the raw ginger paste has more and more comprehensive nutritional ingredients, has the advantages of unique flavor, high nutritional value, convenient eating, long storage time, and good long-term eating effect, and also has relatively strong nutritional and health-care efficacies.

Description

Red bean aroma ginge extract paste and preparation method thereof

Technical field

The present invention relates to zingiber processes food and processing technique field thereof, mainly a kind of red bean aroma ginge extract paste and preparation method thereof.

Background technology

Ginger is warm in nature, and taste is pungent, can enter lung taste three warp, has dispelling cold, the effect such as vomit in sweating, town, wind dispelling.Except containing except carbohydrate, protein in ginger, vitamin and content of mineral substances are also all very high, are rich in pungent aromatic strongly fragrant volatile oil and gingerol etc., have special fragrant pungent, deeply like by consumers in general.But fresh ginger not easily stores, be easy to germinate after fresh ginger rest period, should anti-cold solar heat protection again in storage, also well-ventilated will be required, to get rid of bad air, when reserve temperature is vulnerable to freeze injury lower than 10 DEG C simultaneously, ginger after enduring cold is very easily rotten, can not use.If its active ingredient can be extracted, make ginge extract paste, storage and use problem can be solved.

Gingerol contained in ginger is the main active substances in ginger, and modern medicine study shows, the effects such as gingerol has cardiac stimulant, prevents angiocardiopathy, anticoagulation, antitumor, anti-inflammatory, anti-gastric-ulcer.Ginger Flavonoid is the newfound compound of a class, and have stronger antioxidation activity, its antioxidation activity is all better than citric acid and ascorbic acid.When ginger extracts, extract gingerol content number be the important indicator evaluating ginger juice quality, and the number of the gingerol content dissolved in ginger juice and flavones content, closely related with the parameter of ginger extracting juice process, when extracting active ingredient in ginger, amount of water, Extracting temperature, extraction time, enzyme dosage all have a great impact the flavones extracted in ginger and gingerol content tool, require that the gingerol content of extraction and flavones content can keep higher level.

Summary of the invention

The present invention, in order to make up the defect of prior art, provides a kind of red bean aroma ginge extract paste and preparation method thereof.

The present invention is achieved by the following technical solutions:

A kind of red bean aroma ginge extract paste, is characterized in that, be made up of following raw material:

Ginger 300-310, red bean 38-40, koumiss 28-30, carrot 34-36, Roselle 12-15, banlangen granules, banlangen keli 14-16, gynostemma pentaphylla 3.2-3.5, sealwort 3.4-3.6, waxgourd peel 2.7-2.9, malic acid 1.2-1.4, brown sugar 90-95 and water are appropriate.

The preparation method of described a kind of red bean aroma ginge extract paste, is characterized in that, comprise following step:

(1) be positioned in the electric heating constant-temperature blowing drying box of 63-65 DEG C after fresh ginger peeling being cleaned, dry surface moisture, be cut into ginger block again, and in backward ginger block, add its water of 6 times stirring crushing and beating, add the mixed enzyme be made up of according to the mass ratio of 2:1 cellulase and pectase again, enzyme dosage is 4800mg/L, under 45 DEG C of conditions, extract 40 minutes to Jiang Jiare, and last suction filtration obtains ginger juice;

(2) in koumiss, add 3-4 water doubly, heating cools after boiling again, then is soaked wherein by red bean, soak and add 4-5 times of water big fire again after 4-5 hour and simmer, until red bean is well-done, then gained material is stirred and mash into red bean mud, and be placed in 60-65 DEG C of environment and be incubated;

(3) gynostemma pentaphylla, sealwort, waxgourd peel are mixed, add 7-8 times of water heating and decoct 15-18 minute, cross leaching Chinese medicine extract, then Chinese medicine extract is carried out heating and concentrate, get the concentrated liquid of tradition Chinese medicine;

(4) Roselle is first soaked 3-4 minute with boiling water, carried out freeze drying after taking-up, final powder is broken into powder;

(5) carrot is added 3-4 times of water to carry out defibrination and squeeze the juice, then gained juice is admixed together with residue in the ginger juice of step 1 gained, add the concentrated liquid of tradition Chinese medicine of red bean mud that step 2 obtains and step 3 simultaneously, agitating heating is boiled again, boil rear mistake 40 mesh sieve, after finally gained material being regulated with malic acid, less fiery infusion, admix the powder of brown sugar, banlangen granules, banlangen keli and step 4, until be cooked into dense thick pureed simultaneously;

(6) load after the dense thick pureed material mixing of last for step 4 gained in glass jar, then under 100 DEG C of conditions sterilization 28-30 minute, namely obtain ginge extract paste after taking out cooling.

Step 1 operation of the present invention has carried out enzymatic isolation method extraction to fresh ginger, the optimal processing parameter that enzymatic isolation method extracts ginger juice is: amount of water is ginger quality 6 times, enzyme dosage 4800mg/L, hydrolysis temperature 45 DEG C, the parameter of 40 minutes extraction times, under this condition, the effect extracting ginger juice is better, and gingerol contained in its extract and the content of flavones can reach higher level simultaneously.

Advantage of the present invention:

Ginge extract paste of the present invention processes raw material variation, there are red bean, koumiss, Roselle etc., the ginger juice extracted in process is effective, and reasonably combined auxiliary material together simultaneously, makes the nutritional labeling of ginge extract paste more more comprehensively many, not only unique flavor, and be of high nutritive value, eat and also facilitate, period of storage is long, also have stronger nutritional health function, long-term eating effect is good simultaneously.

Detailed description of the invention

A kind of red bean aroma ginge extract paste, be made up of following raw material:

Ginger 300-310, red bean 38-40, koumiss 28-30, carrot 34-36, Roselle 12-15, banlangen granules, banlangen keli 14-16, gynostemma pentaphylla 3.2-3.5, sealwort 3.4-3.6, waxgourd peel 2.7-2.9, malic acid 1.2-1.4, brown sugar 90-95 and water are appropriate.

A preparation method for red bean aroma ginge extract paste, comprises following step:

(1) be positioned in the electric heating constant-temperature blowing drying box of 63-65 DEG C after fresh ginger peeling being cleaned, dry surface moisture, be cut into ginger block again, and in backward ginger block, add its water of 6 times stirring crushing and beating, add the mixed enzyme be made up of according to the mass ratio of 2:1 cellulase and pectase again, enzyme dosage is 4800mg/L, under 45 DEG C of conditions, extract 40 minutes to Jiang Jiare, and last suction filtration obtains ginger juice;

(2) in koumiss, add 3-4 water doubly, heating cools after boiling again, then is soaked wherein by red bean, soak and add 4-5 times of water big fire again after 4-5 hour and simmer, until red bean is well-done, then gained material is stirred and mash into red bean mud, and be placed in 60-65 DEG C of environment and be incubated;

(3) gynostemma pentaphylla, sealwort, waxgourd peel are mixed, add 7-8 times of water heating and decoct 15-18 minute, cross leaching Chinese medicine extract, then Chinese medicine extract is carried out heating and concentrate, get the concentrated liquid of tradition Chinese medicine;

(4) Roselle is first soaked 3-4 minute with boiling water, carried out freeze drying after taking-up, final powder is broken into powder;

(5) carrot is added 3-4 times of water to carry out defibrination and squeeze the juice, then gained juice is admixed together with residue in the ginger juice of step 1 gained, add the concentrated liquid of tradition Chinese medicine of red bean mud that step 2 obtains and step 3 simultaneously, agitating heating is boiled again, boil rear mistake 40 mesh sieve, after finally gained material being regulated with malic acid, less fiery infusion, admix the powder of brown sugar, banlangen granules, banlangen keli and step 4, until be cooked into dense thick pureed simultaneously;

(6) load after the dense thick pureed material mixing of last for step 4 gained in glass jar, then under 100 DEG C of conditions sterilization 28-30 minute, namely obtain ginge extract paste after taking out cooling.

Claims (2)

1. a red bean aroma ginge extract paste, is characterized in that, is made up of following raw material:

Ginger 300-310, red bean 38-40, koumiss 28-30, carrot 34-36, Roselle 12-15, banlangen granules, banlangen keli 14-16, gynostemma pentaphylla 3.2-3.5, sealwort 3.4-3.6, waxgourd peel 2.7-2.9, malic acid 1.2-1.4, brown sugar 90-95 and water are appropriate.

2. the preparation method of a kind of red bean aroma ginge extract paste according to claim 1, is characterized in that, comprise following step:

(1) be positioned in the electric heating constant-temperature blowing drying box of 63-65 DEG C after fresh ginger peeling being cleaned, dry surface moisture, be cut into ginger block again, and in backward ginger block, add its water of 6 times stirring crushing and beating, add the mixed enzyme be made up of according to the mass ratio of 2:1 cellulase and pectase again, enzyme dosage is 4800mg/L, under 45 DEG C of conditions, extract 40 minutes to Jiang Jiare, and last suction filtration obtains ginger juice;

(2) in koumiss, add 3-4 water doubly, heating cools after boiling again, then is soaked wherein by red bean, soak and add 4-5 times of water big fire again after 4-5 hour and simmer, until red bean is well-done, then gained material is stirred and mash into red bean mud, and be placed in 60-65 DEG C of environment and be incubated;

(3) gynostemma pentaphylla, sealwort, waxgourd peel are mixed, add 7-8 times of water heating and decoct 15-18 minute, cross leaching Chinese medicine extract, then Chinese medicine extract is carried out heating and concentrate, get the concentrated liquid of tradition Chinese medicine;

(4) Roselle is first soaked 3-4 minute with boiling water, carried out freeze drying after taking-up, final powder is broken into powder;

(5) carrot is added 3-4 times of water to carry out defibrination and squeeze the juice, then gained juice is admixed together with residue in the ginger juice of step 1 gained, add the concentrated liquid of tradition Chinese medicine of red bean mud that step 2 obtains and step 3 simultaneously, agitating heating is boiled again, boil rear mistake 40 mesh sieve, after finally gained material being regulated with malic acid, less fiery infusion, admix the powder of brown sugar, banlangen granules, banlangen keli and step 4, until be cooked into dense thick pureed simultaneously;

(6) load after the dense thick pureed material mixing of last for step 4 gained in glass jar, then under 100 DEG C of conditions sterilization 28-30 minute, namely obtain ginge extract paste after taking out cooling.