CN105475602A - 一种具有增强机体免疫功能的仿生保健金针菇姜糖及其制备方法 - Google Patents
一种具有增强机体免疫功能的仿生保健金针菇姜糖及其制备方法 Download PDFInfo
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
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- A23G3/44—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing peptides or proteins
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
本发明属于姜糖加工领域，具体公开了一种具有增强机体免疫功能的仿生保健金针菇姜糖，包括以下重量份组分：生姜、麦芽糖醇、乳果糖、水解鱼胶原蛋白粉、金针菇、天然睡莲花、葡萄酒、百合露、脱色山楂粉、小麦胚芽油、茶花油、紫薯全粉、绿茶多酚、麦芽糊精、淀粉酶、羟丙基交联淀粉。本发明采用麦芽糖醇、乳果糖辅助生姜、乳果糖水解鱼胶原蛋白粉、紫薯全粉制备姜糖，营养丰富，具有增强机体免疫功能的作用，甜味充足，但供机体可消化吸收的糖量低，实现了低糖绿色环保的消费需求；在制作过程中，采用肉桂油等处理姜活性呈味成分，提高了稳定性，保留了活性功效，改善了风味，改性过的姜粗纤维的人为加入，进一步提高了姜制品的品质和口感。
Description
技术领域
本发明涉及姜糖加工技术领域，尤其涉及一种具有增强机体免疫功能的仿生保健金针菇姜糖及其制备方法。
背景技术
姜是多年生的姜科草本植物，可供食用的是肉质根，一般碳水化合物、蛋白质较多，还富含有姜辣素、姜精油、蛋白质、磷质、维生素、淀粉、纤维素以及挥发油和少量矿物质，能够增强血液循环、刺激胃液分泌、兴奋肠道、促进消化、健胃增进食欲、除风邪寒热、伤寒头痛鼻塞、咳逆气喘、止呕吐、祛痰下气、去水肿气胀、开胃健脾、稀释血液、降低胆固醇、清除自由基、抗衰老等功效，姜作为世界范围内一种重要的香辛调味料，也作为亚洲传统药食两用植物，其功效应用受到越来越广泛的关注，开发功能性保健姜食品越来越受欢迎。其中，姜辣素是姜中一些具有辣味物质的总称，为多种物质的组成的混合物，不仅是姜特征性辛辣风味的主要呈味物质，也是姜多种生物活性作用的主要成分，姜辣素的主要活性成分是姜酚，但是姜酚具有化学和热不稳定性，易氧化，受热易发生逆羟醛缩合降解，在储存和加工过程中，姜酚可脱水转化为相应的姜烯酚，导致姜活性成分的降低，如何在储存和加工过程中，提高姜活性，提高姜功效，是开发姜功能性保健食品的关键。
发明内容
本发明目针对保健姜糖制品的发展需求，提供一种具有增强机体免疫功能的仿生保健金针菇姜糖及其制备方法。
本发明是通过以下技术方案实现的：
一种具有增强机体免疫功能的仿生保健金针菇姜糖，包括以下重量份组分：植物甾醇1.6-2、生姜40-42、麦芽糖醇8-9、乳果糖1.4-1.6、铁营养强化剂0.14-0.16、尼克酸0.2-0.4、水解鱼胶原蛋白粉24-28、金针菇2-3、天然睡莲花2-3、葡萄酒2-3、百合露2.4-2.6、脱色山楂粉2-3、小麦胚芽油2-3、茶花油2-3、紫薯全粉40-44、绿茶多酚0.8-1、麦芽糊精1-1.1、淀粉酶0.2-0.3、羟丙基交联淀粉2-3、适量的去离子水、适量的水。
一种具有增强机体免疫功能的仿生保健金针菇姜糖制备方法，包括以下步骤：
（1）取生姜用水清洗干净之后，切碎，放入榨汁机中，榨汁2-4遍得姜汁和姜渣，采用低温分子蒸馏技术蒸馏姜汁1-2h得姜汁浸提物和浸提剩余液，将姜汁浸提物和肉桂油、茶花油、绿茶多酚、麦芽糊精、乳果糖以及总重量1-2倍的去离子水混合，以3000r/min搅拌6-10h至均匀，喷雾干燥得包覆姜风味物质的低糖油脂纳米粒备用；
（2）将铁营养强化剂、尼克酸、小麦胚芽油、葡萄酒、百合露、植物甾醇、浸提剩余物以及总重量2-3倍的去离子水混合在50℃下搅拌30-50min，得复合液备用；
（3）采用膨化机将姜渣膨化处理20-30min，之后加入淀粉酶以及总重量1-2倍的去离子水，在40℃下800W的超声波辅助酶解40-60min，过滤，干燥滤渣得姜粗纤维，将金针菇、天然睡莲花混合，粉碎1-2min得复合粉，将姜粗纤维放入复合粉中，搅拌均匀之后，烘干得改性姜纤维备用；
（4）将水解鱼胶原蛋白粉、紫薯全粉先混合均匀放入蒸锅中大火蒸20-40min至熟化，得混合粉备用；将麦芽糖醇以及总重量4-5倍的去离子水混合，并在100℃下加热1-3h至均匀，在加热过程中，保持加热温度并缓慢加入复合液搅拌1-2h至均匀，之后降温至70℃，同时缓慢加入复合蛋白粉、包覆姜风味物质的低糖油脂纳米粒、脱色山楂粉搅拌1-2h至均匀，之后继续保持60℃加热温度并缓慢加入用去离子水稀释6倍的羟丙基交联淀粉溶液，搅拌1-2h至均匀得半熟化糖液备用；
（5）将半熟化糖液浇筑在带红外烘烤功能的模具内时，均匀有序的加入改性姜粗纤维使得姜粗纤维均匀分布在熟化糖液内，之后压膜2-3次为2.4-2.8mm的假姜片，冷却1-2h，开启模具放入红外烘烤功能，先高温烘烤20-30min，在低温烘烤2-3h，冷却倒出模具得2-2.3mm的姜糖片，真空包装即得。
本发明的优点是：
本发明采用麦芽糖醇、乳果糖辅助生姜、乳果糖水解鱼胶原蛋白粉、紫薯全粉制备姜糖，营养丰富，具有增强机体免疫功能的作用，甜味充足，但供机体可消化吸收的糖量低，实现了低糖绿色环保的消费需求；在制作过程中，采用肉桂油、茶花油、绿茶多酚、麦芽糊精、乳果糖处理姜活性呈味成分，提高了稳定性，保留了活性功效，改善了风味，采用的植物甾醇具有强化营养的功能，采用的改性过的姜粗纤维的人为加入，进一步提高了姜制品的品质和口感。
具体实施方式
一种具有增强机体免疫功能的仿生保健金针菇姜糖，包括以下重量份组分：植物甾醇1.6、生姜40、麦芽糖醇8、乳果糖1.4、铁营养强化剂0.14、尼克酸0.2、水解鱼胶原蛋白粉24、金针菇2、天然睡莲花2、葡萄酒2、百合露2.4、脱色山楂粉2、小麦胚芽油2、茶花油2、紫薯全粉40、绿茶多酚0.8、麦芽糊精1、淀粉酶0.2、羟丙基交联淀粉2、适量的去离子水、适量的水。
一种具有增强机体免疫功能的仿生保健金针菇姜糖制备方法，包括以下步骤：
（1）取生姜用水清洗干净之后，切碎，放入榨汁机中，榨汁2遍得姜汁和姜渣，采用低温分子蒸馏技术蒸馏姜汁1h得姜汁浸提物和浸提剩余液，将姜汁浸提物和肉桂油、茶花油、绿茶多酚、麦芽糊精、乳果糖以及总重量1倍的去离子水混合，以3000r/min搅拌6h至均匀，喷雾干燥得包覆姜风味物质的低糖油脂纳米粒备用；
（2）将铁营养强化剂、尼克酸、小麦胚芽油、葡萄酒、百合露、植物甾醇、浸提剩余物以及总重量2倍的去离子水混合在50℃下搅拌30min，得复合液备用；
（3）采用膨化机将姜渣膨化处理20min，之后加入淀粉酶以及总重量1倍的去离子水，在40℃下800W的超声波辅助酶解40min，过滤，干燥滤渣得姜粗纤维，将金针菇、天然睡莲花混合，粉碎1min得复合粉，将姜粗纤维放入复合粉中，搅拌均匀之后，烘干得改性姜纤维备用；
（4）将水解鱼胶原蛋白粉、紫薯全粉先混合均匀放入蒸锅中大火蒸20min至熟化，得混合粉备用；将麦芽糖醇以及总重量4倍的去离子水混合，并在100℃下加热1h至均匀，在加热过程中，保持加热温度并缓慢加入复合液搅拌1h至均匀，之后降温至70℃，同时缓慢加入复合蛋白粉、包覆姜风味物质的低糖油脂纳米粒、脱色山楂粉搅拌1h至均匀，之后继续保持60℃加热温度并缓慢加入用去离子水稀释6倍的羟丙基交联淀粉溶液，搅拌1h至均匀得半熟化糖液备用；
（5）将半熟化糖液浇筑在带红外烘烤功能的模具内时，均匀有序的加入改性姜粗纤维使得姜粗纤维均匀分布在熟化糖液内，之后压膜2次为2.4mm的假姜片，冷却1h，开启模具放入红外烘烤功能，先高温烘烤20min，在低温烘烤2h，冷却倒出模具得2mm的姜糖片，真空包装即得。
Claims (2)
1.一种具有增强机体免疫功能的仿生保健金针菇姜糖，其特征在于，包括以下重量份组分：植物甾醇1.6-2、生姜40-42、麦芽糖醇8-9、乳果糖1.4-1.6、铁营养强化剂0.14-0.16、尼克酸0.2-0.4、水解鱼胶原蛋白粉24-28、金针菇2-3、天然睡莲花2-3、葡萄酒2-3、百合露2.4-2.6、脱色山楂粉2-3、小麦胚芽油2-3、茶花油2-3、紫薯全粉40-44、绿茶多酚0.8-1、麦芽糊精1-1.1、淀粉酶0.2-0.3、羟丙基交联淀粉2-3、适量的去离子水、适量的水。
2.一种具有增强机体免疫功能的仿生保健金针菇姜糖制备方法，其特征在于，包括以下步骤：
（1）取生姜用水清洗干净之后，切碎，放入榨汁机中，榨汁2-4遍得姜汁和姜渣，采用低温分子蒸馏技术蒸馏姜汁1-2h得姜汁浸提物和浸提剩余液，将姜汁浸提物和肉桂油、茶花油、绿茶多酚、麦芽糊精、乳果糖以及总重量1-2倍的去离子水混合，以3000r/min搅拌6-10h至均匀，喷雾干燥得包覆姜风味物质的低糖油脂纳米粒备用；
（2）将铁营养强化剂、尼克酸、小麦胚芽油、葡萄酒、百合露、植物甾醇、浸提剩余物以及总重量2-3倍的去离子水混合在50℃下搅拌30-50min，得复合液备用；
（3）采用膨化机将姜渣膨化处理20-30min，之后加入淀粉酶以及总重量1-2倍的去离子水，在40℃下800W的超声波辅助酶解40-60min，过滤，干燥滤渣得姜粗纤维，将金针菇、天然睡莲花混合，粉碎1-2min得复合粉，将姜粗纤维放入复合粉中，搅拌均匀之后，烘干得改性姜纤维备用；
（4）将水解鱼胶原蛋白粉、紫薯全粉先混合均匀放入蒸锅中大火蒸20-40min至熟化，得混合粉备用；将麦芽糖醇以及总重量4-5倍的去离子水混合，并在100℃下加热1-3h至均匀，在加热过程中，保持加热温度并缓慢加入复合液搅拌1-2h至均匀，之后降温至70℃，同时缓慢加入复合蛋白粉、包覆姜风味物质的低糖油脂纳米粒、脱色山楂粉搅拌1-2h至均匀，之后继续保持60℃加热温度并缓慢加入用去离子水稀释6倍的羟丙基交联淀粉溶液，搅拌1-2h至均匀得半熟化糖液备用；
（5）将半熟化糖液浇筑在带红外烘烤功能的模具内时，均匀有序的加入改性姜粗纤维使得姜粗纤维均匀分布在熟化糖液内，之后压膜2-3次为2.4-2.8mm的假姜片，冷却1-2h，开启模具放入红外烘烤功能，先高温烘烤20-30min，在低温烘烤2-3h，冷却倒出模具得2-2.3mm的姜糖片，真空包装即得。
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