CN105475939A - Chocolate-flavored fresh ginger syrup and making method thereof - Google Patents
Chocolate-flavored fresh ginger syrup and making method thereof Download PDFInfo
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- CN105475939A CN105475939A CN201510949808.9A CN201510949808A CN105475939A CN 105475939 A CN105475939 A CN 105475939A CN 201510949808 A CN201510949808 A CN 201510949808A CN 105475939 A CN105475939 A CN 105475939A
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- 241000234314 Zingiber Species 0.000 title claims abstract description 46
- 235000006886 Zingiber officinale Nutrition 0.000 title claims abstract description 46
- 235000008397 ginger Nutrition 0.000 title claims abstract description 46
- 238000000034 method Methods 0.000 title abstract description 6
- 239000006188 syrup Substances 0.000 title abstract 6
- 235000020357 syrup Nutrition 0.000 title abstract 6
- 244000299461 Theobroma cacao Species 0.000 claims abstract description 26
- 235000019219 chocolate Nutrition 0.000 claims abstract description 26
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 21
- 239000000463 material Substances 0.000 claims abstract description 18
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 13
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 9
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims abstract description 7
- 244000234609 Portulaca oleracea Species 0.000 claims abstract description 7
- 235000001855 Portulaca oleracea Nutrition 0.000 claims abstract description 7
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims abstract description 7
- 239000001630 malic acid Substances 0.000 claims abstract description 7
- 235000011090 malic acid Nutrition 0.000 claims abstract description 7
- 240000006766 Cornus mas Species 0.000 claims abstract 4
- 239000000284 extract Substances 0.000 claims description 27
- 238000010438 heat treatment Methods 0.000 claims description 18
- 239000003814 drug Substances 0.000 claims description 13
- 108090000790 Enzymes Proteins 0.000 claims description 8
- 102000004190 Enzymes Human genes 0.000 claims description 8
- 229940088598 enzyme Drugs 0.000 claims description 8
- 244000281702 Dioscorea villosa Species 0.000 claims description 7
- 239000000843 powder Substances 0.000 claims description 7
- 241000132536 Cirsium Species 0.000 claims description 6
- 238000010009 beating Methods 0.000 claims description 6
- 238000001802 infusion Methods 0.000 claims description 6
- 238000002386 leaching Methods 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 238000002360 preparation method Methods 0.000 claims description 6
- 239000002002 slurry Substances 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 108010059892 Cellulase Proteins 0.000 claims description 3
- 241000196324 Embryophyta Species 0.000 claims description 3
- 238000007664 blowing Methods 0.000 claims description 3
- 229940106157 cellulase Drugs 0.000 claims description 3
- 239000012141 concentrate Substances 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 238000005485 electric heating Methods 0.000 claims description 3
- 239000011521 glass Substances 0.000 claims description 3
- 239000002994 raw material Substances 0.000 claims description 3
- 230000001105 regulatory effect Effects 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 238000000967 suction filtration Methods 0.000 claims description 3
- 244000273928 Zingiber officinale Species 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 6
- 238000005516 engineering process Methods 0.000 abstract description 3
- 230000036528 appetite Effects 0.000 abstract description 2
- 235000019789 appetite Nutrition 0.000 abstract description 2
- 239000004615 ingredient Substances 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 235000013312 flour Nutrition 0.000 abstract 3
- 235000002722 Dioscorea batatas Nutrition 0.000 abstract 2
- 235000006536 Dioscorea esculenta Nutrition 0.000 abstract 2
- 240000001811 Dioscorea oppositifolia Species 0.000 abstract 2
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 abstract 2
- 230000001007 puffing effect Effects 0.000 abstract 2
- 240000005959 Abelmoschus manihot Species 0.000 abstract 1
- 235000001075 Abelmoschus manihot Nutrition 0.000 abstract 1
- NLDDIKRKFXEWBK-AWEZNQCLSA-N gingerol Chemical compound CCCCC[C@H](O)CC(=O)CCC1=CC=C(O)C(OC)=C1 NLDDIKRKFXEWBK-AWEZNQCLSA-N 0.000 description 8
- JZLXEKNVCWMYHI-UHFFFAOYSA-N gingerol Natural products CCCCC(O)CC(=O)CCC1=CC=C(O)C(OC)=C1 JZLXEKNVCWMYHI-UHFFFAOYSA-N 0.000 description 8
- 235000002780 gingerol Nutrition 0.000 description 8
- 241000209020 Cornus Species 0.000 description 5
- 238000000605 extraction Methods 0.000 description 5
- 229930003944 flavone Natural products 0.000 description 4
- 150000002213 flavones Chemical class 0.000 description 4
- 235000011949 flavones Nutrition 0.000 description 4
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 239000004480 active ingredient Substances 0.000 description 2
- 230000003064 anti-oxidating effect Effects 0.000 description 2
- 230000002255 enzymatic effect Effects 0.000 description 2
- 238000002955 isolation Methods 0.000 description 2
- 208000007107 Stomach Ulcer Diseases 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 230000010100 anticoagulation Effects 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 235000010323 ascorbic acid Nutrition 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 239000000496 cardiotonic agent Substances 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000009746 freeze damage Effects 0.000 description 1
- 201000005917 gastric ulcer Diseases 0.000 description 1
- 235000020708 ginger extract Nutrition 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000035900 sweating Effects 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 239000000341 volatile oil Substances 0.000 description 1
- 210000004916 vomit Anatomy 0.000 description 1
- 230000008673 vomiting Effects 0.000 description 1
Classifications
-
- 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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- Confectionery (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a chocolate-flavored fresh ginger syrup. The chocolate-flavored fresh ginger syrup is made from, by weight, 300-310 parts of fresh ginger, 20-22 parts of chocolates, 17-19 parts of pulp of dogwood fruits, 24-27 parts of puffing Chinese yam flour, 34-36 parts of purslane, 2-2.4 parts of circium japonicum, 2.7-2.9 parts of abelmoschus manihot, 4-5 parts of corncobs, 1.2-1.4 parts of malic acid, 90-95 parts of brown sugar and a proper amount of water. The fresh ginger syrup is made by reasonably matching the fresh ginger as the main material with the chocolates, the pulp of dogwood fruits, the puffing Chinese yam flour and other auxiliary materials, the processing technology is improved in the processing process, and the effect of extracted ginger juice is good, so that the obtained fresh ginger syrup has more and more comprehensive nutritional ingredients, and the chocolate-flavored fresh ginger syrup has the special chocolate flour, can improve the appetite of people, and is convenient to eat and long in storage time.
Description
Technical field
The present invention relates to zingiber processes food and processing technique field thereof, mainly a kind of chocolate flavoured 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 chocolate flavoured ginge extract paste and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of chocolate flavoured ginge extract paste, is characterized in that, be made up of following raw material:
Ginger 300-310, chocolate 20-22, dogwood fruit 17-19, expanded common yam rhizome powder 24-27, purslane 34-36, setose thistle 2-2.4, golden flower certain herbaceous plants with big flowers 2.7-2.9, corncob 4-5, malic acid 1.2-1.4, brown sugar 90-95 and water are appropriate.
The preparation method of described a kind of chocolate flavoured 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) purslane is added 2-3 times of water heating and simmer 7-10 minute, then gained material mixing dogwood fruit together, then add 2-3 times of water making beating, cross leaching slurries, admix in slurries by expanded common yam rhizome powder again, agitating heating boils 7-8 minute, stirs evenly rear gained material and is placed in 60-65 DEG C of environment and is incubated;
(3) setose thistle, Jin Huakui, corncob 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) in chocolate, add 4-5 times of water heating infusion, until enduring of chocolate, then gained chocolate soln is admixed in the ginger juice of step 1 gained, add the concentrated liquid of tradition Chinese medicine of step 2 gained material and step 3, then agitating heating is boiled simultaneously, boil rear mistake 40 mesh sieve, after finally gained material being regulated with malic acid, little fiery infusion, admixes brown sugar simultaneously again, until be cooked into dense thick pureed;
(5) 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 is by reasonably combined processing and fabricatings of multiple auxiliary materials such as major ingredient ginger and chocolate, dogwood fruit, expanded common yam rhizome powders, and processing technology is improved in process, the ginger juice being extraction is effective, make the nutritional labeling of processing rear ginge extract paste more more comprehensively many like this, and there is special chocolate taste, can improve the appetite of people, eat and also facilitate, period of storage is long.
Detailed description of the invention
A kind of chocolate flavoured ginge extract paste, be made up of following raw material:
Ginger 300-310, chocolate 20-22, dogwood fruit 17-19, expanded common yam rhizome powder 24-27, purslane 34-36, setose thistle 2-2.4, golden flower certain herbaceous plants with big flowers 2.7-2.9, corncob 4-5, malic acid 1.2-1.4, brown sugar 90-95 and water are appropriate.
A preparation method for chocolate flavoured 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) purslane is added 2-3 times of water heating and simmer 7-10 minute, then gained material mixing dogwood fruit together, then add 2-3 times of water making beating, cross leaching slurries, admix in slurries by expanded common yam rhizome powder again, agitating heating boils 7-8 minute, stirs evenly rear gained material and is placed in 60-65 DEG C of environment and is incubated;
(3) setose thistle, Jin Huakui, corncob 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) in chocolate, add 4-5 times of water heating infusion, until enduring of chocolate, then gained chocolate soln is admixed in the ginger juice of step 1 gained, add the concentrated liquid of tradition Chinese medicine of step 2 gained material and step 3, then agitating heating is boiled simultaneously, boil rear mistake 40 mesh sieve, after finally gained material being regulated with malic acid, little fiery infusion, admixes brown sugar simultaneously again, until be cooked into dense thick pureed;
(5) 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 chocolate flavoured ginge extract paste, is characterized in that, is made up of following raw material:
Ginger 300-310, chocolate 20-22, dogwood fruit 17-19, expanded common yam rhizome powder 24-27, purslane 34-36, setose thistle 2-2.4, golden flower certain herbaceous plants with big flowers 2.7-2.9, corncob 4-5, malic acid 1.2-1.4, brown sugar 90-95 and water are appropriate.
2. the preparation method of a kind of chocolate flavoured 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) purslane is added 2-3 times of water heating and simmer 7-10 minute, then gained material mixing dogwood fruit together, then add 2-3 times of water making beating, cross leaching slurries, admix in slurries by expanded common yam rhizome powder again, agitating heating boils 7-8 minute, stirs evenly rear gained material and is placed in 60-65 DEG C of environment and is incubated;
(3) setose thistle, Jin Huakui, corncob 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) in chocolate, add 4-5 times of water heating infusion, until enduring of chocolate, then gained chocolate soln is admixed in the ginger juice of step 1 gained, add the concentrated liquid of tradition Chinese medicine of step 2 gained material and step 3, then agitating heating is boiled simultaneously, boil rear mistake 40 mesh sieve, after finally gained material being regulated with malic acid, little fiery infusion, admixes brown sugar simultaneously again, until be cooked into dense thick pureed;
(5) 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.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510949808.9A CN105475939A (en) | 2015-12-18 | 2015-12-18 | Chocolate-flavored fresh ginger syrup and making method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510949808.9A CN105475939A (en) | 2015-12-18 | 2015-12-18 | Chocolate-flavored fresh ginger syrup and making method thereof |
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| Publication Number | Publication Date |
|---|---|
| CN105475939A true CN105475939A (en) | 2016-04-13 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201510949808.9A Withdrawn CN105475939A (en) | 2015-12-18 | 2015-12-18 | Chocolate-flavored fresh ginger syrup and making method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107439762A (en) * | 2017-09-05 | 2017-12-08 | 山东省万兴食品有限公司 | A kind of instant ginger tea granules and preparation method thereof |
-
2015
- 2015-12-18 CN CN201510949808.9A patent/CN105475939A/en not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107439762A (en) * | 2017-09-05 | 2017-12-08 | 山东省万兴食品有限公司 | A kind of instant ginger tea granules and preparation method thereof |
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| WW01 | Invention patent application withdrawn after publication | ||
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Application publication date: 20160413 |