CN105455061A - 芦荟香蕉味生姜膏及其制备方法 - Google Patents
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Abstract
本发明公开了一种芦荟香蕉味生姜膏,由以下重量份原料制成:生姜300-310、茄子皮25-28、蟹黄16-18、芦荟汁45-47、蚕蛹14-15、香蕉泥25-28、西瓜翠衣20-23、柠檬草3.1-3.4、天竺黄2.3-2.6、川贝母2.8-3.1、苹果酸1.2-1.4、红糖90-95和水适量。本发明生姜膏加工过程中从主料鲜姜上提取的姜汁效果好,提取物中含有的有效成分多,含有的营养价值高,另外再配合多种辅料加工,使得营养更全面,且食用具有芦荟香蕉味,口味好,另外加工原料还有柠檬草、川贝母等中草药,加工后的生姜膏具有一定的养生保健功效。
Description
技术领域
本发明涉及生姜加工食品及其加工技术领域,主要是一种芦荟香蕉味生姜膏及其制备方法。
背景技术
生姜性温,味辛,能入肺脾胃三经,有祛寒、发汗、镇呕、驱风等功效。生姜中除了含有碳水化合物、蛋白质外,维生素和矿物质含量也都很高,富含辛香浓郁的挥发油和姜辣素等,具有特殊香辣味,深受广大消费者喜爱。但是鲜姜不易贮存,在鲜姜休眠期后很容易发芽,在贮藏过程中既要防冷又要防热,同时还要要求通风良好,以排除不良气体,当贮藏温度低于10℃易受到冻害,受冻后的生姜极易腐烂,不能使用。若能提取其有效成分,制成生姜膏,可解决贮存及使用问题。
生姜中所含有的姜酚是生姜中的主要活性物质,现代医学研究表明,姜酚具有强心、防止心血管疾病、抗凝血、抗肿瘤、抗炎、抗胃溃疡等作用。生姜黄酮是一类新发现的化合物,具有较强的抗氧化活性,其抗氧化活性均强于柠檬酸和抗坏血酸。生姜提取时,提取姜酚含量的多少是评价姜汁品质的重要指标,而姜汁中溶入的姜酚含量和黄酮含量的多少,与生姜提汁工艺的参数密切相关,在提取生姜中有效成分时,加水量、提取温度、提取时间、酶用量都对生姜中提取的黄酮和姜酚含量具有很大的影响,要求提取的姜酚含量和黄酮含量都能保持较高的水平。
发明内容
本发明为了弥补已有技术的缺陷,提供一种芦荟香蕉味生姜膏及其制备方法。
本发明是通过以下技术方案实现的:
一种芦荟香蕉味生姜膏,其特征在于,由以下重量份原料制成:
生姜300-310、茄子皮25-28、蟹黄16-18、芦荟汁45-47、蚕蛹14-15、香蕉泥25-28、西瓜翠衣20-23、柠檬草3.1-3.4、天竺黄2.3-2.6、川贝母2.8-3.1、苹果酸1.2-1.4、红糖90-95和水适量。
所述一种芦荟香蕉味生姜膏的制备方法,其特征在于,包括以下几个步骤:
(1)将鲜姜去皮洗净后放置于63-65℃的电热恒温鼓风干燥箱中,烘干表面水分,再切成姜块,而后向姜块中加入其6倍的水搅拌破碎打浆,再加入由纤维素酶和果胶酶按照2:1的质量比组成的混合酶,酶用量是4800mg/L,在45℃条件下对姜加热提取40分钟,最后抽滤得到姜汁;
(2)将茄子皮与蟹黄、蚕蛹及柠檬草一起干炒,炒香后去除柠檬草,将剩余混合的物料混合3-4倍水及西瓜翠衣一起打浆,而后将所得浆液连同浆渣一起与香蕉泥混合搅拌在一起;
(3)将天竺黄、川贝母混在一起,加5-6倍水加热煎煮15-18分钟,过滤取中药提取液,然后将中药提取液进行加热浓缩,取中药浓缩液;
(4)将步骤2及步骤3所得的物料一起拌入到步骤1所得的姜汁内,搅拌加热煮,煮沸后过40目筛,最后将所得料用苹果酸调节后,再小火熬煮,同时拌入红糖和芦荟汁,直至煮成浓稠泥状;
(5)将步骤4最后所得的浓稠泥状料混匀后装入玻璃罐中,再在100℃条件下杀菌28-30分钟,取出冷却后即得生姜膏。
本发明步骤1操作是对鲜姜进行了酶解法提取,酶解法提取姜汁的最佳工艺参数为:加水量为生姜质量6倍,酶用量4800mg/L、酶解温度45℃、提取时间40分钟的参数,该条件下,提取姜汁的效果较好,其提取物中所含的姜酚和黄酮的含量能同时达到较高的水平。
本发明的优点:
本发明生姜膏加工过程中从主料鲜姜上提取的姜汁效果好,提取物中含有的有效成分多,含有的营养价值高,另外再配合多种辅料加工,使得营养更全面,且食用具有芦荟香蕉味,口味好,另外加工原料还有柠檬草、川贝母等中草药,加工后的生姜膏具有一定的养生保健功效。
具体实施方式
一种芦荟香蕉味生姜膏,由以下重量份原料制成:
生姜300-310、茄子皮25-28、蟹黄16-18、芦荟汁45-47、蚕蛹14-15、香蕉泥25-28、西瓜翠衣20-23、柠檬草3.1-3.4、天竺黄2.3-2.6、川贝母2.8-3.1、苹果酸1.2-1.4、红糖90-95和水适量。
一种芦荟香蕉味生姜膏的制备方法,包括以下几个步骤:
(1)将鲜姜去皮洗净后放置于63-65℃的电热恒温鼓风干燥箱中,烘干表面水分,再切成姜块,而后向姜块中加入其6倍的水搅拌破碎打浆,再加入由纤维素酶和果胶酶按照2:1的质量比组成的混合酶,酶用量是4800mg/L,在45℃条件下对姜加热提取40分钟,最后抽滤得到姜汁;
(2)将茄子皮与蟹黄、蚕蛹及柠檬草一起干炒,炒香后去除柠檬草,将剩余混合的物料混合3-4倍水及西瓜翠衣一起打浆,而后将所得浆液连同浆渣一起与香蕉泥混合搅拌在一起;
(3)将天竺黄、川贝母混在一起,加5-6倍水加热煎煮15-18分钟,过滤取中药提取液,然后将中药提取液进行加热浓缩,取中药浓缩液;
(4)将步骤2及步骤3所得的物料一起拌入到步骤1所得的姜汁内,搅拌加热煮,煮沸后过40目筛,最后将所得料用苹果酸调节后,再小火熬煮,同时拌入红糖和芦荟汁,直至煮成浓稠泥状;
(5)将步骤4最后所得的浓稠泥状料混匀后装入玻璃罐中,再在100℃条件下杀菌28-30分钟,取出冷却后即得生姜膏。
Claims (2)
1.一种芦荟香蕉味生姜膏,其特征在于,由以下重量份原料制成:
生姜300-310、茄子皮25-28、蟹黄16-18、芦荟汁45-47、蚕蛹14-15、香蕉泥25-28、西瓜翠衣20-23、柠檬草3.1-3.4、天竺黄2.3-2.6、川贝母2.8-3.1、苹果酸1.2-1.4、红糖90-95和水适量。
2.根据权利要求1所述一种芦荟香蕉味生姜膏的制备方法,其特征在于,包括以下几个步骤:
(1)将鲜姜去皮洗净后放置于63-65℃的电热恒温鼓风干燥箱中,烘干表面水分,再切成姜块,而后向姜块中加入其6倍的水搅拌破碎打浆,再加入由纤维素酶和果胶酶按照2:1的质量比组成的混合酶,酶用量是4800mg/L,在45℃条件下对姜加热提取40分钟,最后抽滤得到姜汁;
(2)将茄子皮与蟹黄、蚕蛹及柠檬草一起干炒,炒香后去除柠檬草,将剩余混合的物料混合3-4倍水及西瓜翠衣一起打浆,而后将所得浆液连同浆渣一起与香蕉泥混合搅拌在一起;
(3)将天竺黄、川贝母混在一起,加5-6倍水加热煎煮15-18分钟,过滤取中药提取液,然后将中药提取液进行加热浓缩,取中药浓缩液;
(4)将步骤2及步骤3所得的物料一起拌入到步骤1所得的姜汁内,搅拌加热煮,煮沸后过40目筛,最后将所得料用苹果酸调节后,再小火熬煮,同时拌入红糖和芦荟汁,直至煮成浓稠泥状;
(5)将步骤4最后所得的浓稠泥状料混匀后装入玻璃罐中,再在100℃条件下杀菌28-30分钟,取出冷却后即得生姜膏。
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