CN105494834A - 一种低糖减肥保健复合层姜糖及其制备方法 - Google Patents
一种低糖减肥保健复合层姜糖及其制备方法 Download PDFInfo
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Classifications
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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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- A23G3/36—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
- 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
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- 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
- A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
- A23G3/54—Composite products, e.g. layered, coated, filled
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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
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/06—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing beet sugar or cane sugar if specifically mentioned or containing other carbohydrates, e.g. starches, gums, alcohol sugar, polysaccharides, dextrin or containing high or low amount of carbohydrate
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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
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/14—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing fruits, nuts, e.g. almonds, seeds, plants, plant extracts, essential oils
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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
本发明公开了一种低糖减肥保健复合层姜糖,包括以下重量份组分:甘露醇、生姜、酪蛋白磷酸肽、燕麦粉、荞麦粉、大麦粉、水溶性壳聚糖改性柠檬酸、抗性淀粉、甜菊粉、小麦胚芽油、莴笋膳食纤维、荷叶粉、低聚木糖、月桂酰乳酸钠、海藻精油等。本发明采用全姜结合莴笋膳食纤维、荷叶粉、燕麦粉等制备姜糖,营养丰富,具有保健功效,另外,本制品富含膳食纤维,能够起到清理肠道毒素、减肥、减脂等功效;在制备过程中,采用人机体不易吸收的甘露醇、低聚木糖功能性糖,加强了上述功效;采用薄姜片为材料进行加工,降低了需糖量,有助于低糖的实现,通过复合层,加载不同的营养物质;另外,不同物质可以促进水分活度的降低,延长货架期。
Description
技术领域
本发明涉及姜制品深度开发技术领域,尤其涉及一种低糖减肥保健复合层姜糖及其制备方法。
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。
食品工业低糖化的发展趋势,使得姜果脯这一受人青睐的传统食品已经不能满足人们的需求,面临着降低含糖量、丰富营养的问题,但是,含糖量50%以下的低糖果脯相对于含糖量70%以上的传统果脯,因为失去了高糖分带来的高渗透压和低水分活性环境,产品的保存期和货架期由原来的12月以上缩短为2个月以内,这也成为制约低糖姜果脯的关键问题;再者,如果不制备姜果脯,而通过姜提取物或者粉微粉加入制备姜口味糖,往往会导致姜的营养成分在加工或者储存过程中被损失,同时,如果只利用姜提取物,则造成了姜渣中其它成分的大量浪费,进而带来成本增加、环境污染等一系列问题。
发明内容
本发明目的就是为了弥补已有技术的缺陷,提供一种低糖减肥保健复合层姜糖及其制备方法。
本发明是通过以下技术方案实现的:
一种低糖减肥保健复合层姜糖,包括以下重量份组分:甘露醇3.4-3.6、生姜20-21、酪蛋白磷酸肽0.1-0.2、燕麦粉7-8、荞麦粉7-8、大麦粉7-8、水溶性壳聚糖改性柠檬酸1-2、抗性淀粉10-12、甜菊粉1.4-1.6、小麦胚芽油1.3-1.5、莴笋膳食纤维6-7、荷叶粉8-9、水解乳清蛋白17-18、谷氨酰胺肽2-3、麦芽糊精0.2-0.3、低聚木糖1.2-1.3、月桂酰乳酸钠0.2-0.3、海藻精油0.8-0.9、适量薄荷油、适量的去离子水、适量的水。
一种低糖减肥保健复合层姜糖制备方法,包括以下步骤:
(1)取甘露醇、水溶性壳聚糖改性柠檬酸混合,并加入总重量10-12倍的去离子水混合搅拌均匀,得护色溶液,取生姜用水清洗干净之后,切成0.15-0.2mm的片状,浸泡到护色溶液中浸泡3-4h,捞出得初步处理的姜片备用;
(2)将抗性淀粉、小麦胚芽油、甜菊粉混合,并加入总重量2-3倍的去离子水混合均匀,之后加入月桂酰乳酸钠在70-80℃下搅拌加热1.8-2h至形成均匀乳化液备用;将初步处理的姜片放入均匀乳化液中包覆1-2min,取出放入通风高温干燥网上干燥40-60s,冷却得低糖姜坯备用;
(3)将燕麦粉、荞麦粉、大麦粉、莴笋膳食纤维、荷叶粉混合均匀,放入添加水的蒸锅的蒸篦上小火蒸20-30min,得熟化复合粉备用;
(4)将水解乳清蛋白、谷氨酰胺肽、酪蛋白磷酸肽、低聚木糖、混合,并加入总重量38-40倍的去离子水混合,在60℃下搅拌1-1.5h至均匀,加入麦芽糊精搅拌1.5-1.7h至均匀,继续加入步骤(1)使用过的护色液和步骤(2)使用过的均匀乳化液和步骤(3)所得的熟化复合粉,搅拌2-3h至均匀,在加入海藻精油,搅拌0.5-1h至均匀,得膜液备用;
(5)将膜液在低温0℃下均匀喷洒在涂有薄荷油的模具内形成固状膜层,并保证固状膜层厚度0.20-0.25mm时覆盖上低糖姜坯,继续喷洒膜液形成新的固状膜层,厚度0.1-0.15mm时,放置低糖姜坯,重复操作3-4次,在喷洒膜液形成0.2-0.25mm的固状膜层,形成整体,之后对整体进行压层形成装载在模具内的膜包覆压层姜糖,其中重复操作时每次固状膜层厚度为0.1-0.15mm;
(6)将装载在模具内的膜包覆压层姜糖放入烤箱内先高温150℃烘烤10-15min,在低温100℃烘烤1.3-1.5h,之后高温100℃巴氏杀菌10-15min,冷却真空包装即得。
本发明的优点是:
本发明采用全姜结合莴笋膳食纤维、荷叶粉、燕麦粉、荞麦粉、大麦粉制备姜糖,营养丰富,具有保健功效,另外,本制品富含膳食纤维,能够起到清理肠道毒素、减肥、减脂等功效;在制备过程中,采用人机体不易吸收的甘露醇、低聚木糖功能性糖,加强了上述功效;采用薄姜片为材料进行加工,降低了需糖量,有助于低糖的实现,通过复合层,加载不同的营养物质;另外,不同物质可以促进水分活度的降低,延长货架期。
具体实施方式
一种低糖减肥保健复合层姜糖,包括以下重量份组分:甘露醇3.4、生姜20、酪蛋白磷酸肽0.1、燕麦粉7、荞麦粉7、大麦粉7、水溶性壳聚糖改性柠檬酸1、抗性淀粉10、甜菊粉1.4、小麦胚芽油1.3、莴笋膳食纤维6、荷叶粉8、水解乳清蛋白17、谷氨酰胺肽2、麦芽糊精0.2、低聚木糖1.2、月桂酰乳酸钠0.2、海藻精油0.8、适量薄荷油、适量的去离子水、适量的水。
一种低糖减肥保健复合层姜糖制备方法,包括以下步骤:
(1)取甘露醇、水溶性壳聚糖改性柠檬酸混合,并加入总重量10倍的去离子水混合搅拌均匀,得护色溶液,取生姜用水清洗干净之后,切成0.15mm的片状,浸泡到护色溶液中浸泡3h,捞出得初步处理的姜片备用;
(2)将抗性淀粉、小麦胚芽油、甜菊粉混合,并加入总重量2倍的去离子水混合均匀,之后加入月桂酰乳酸钠在70℃下搅拌加热1.8h至形成均匀乳化液备用;将初步处理的姜片放入均匀乳化液中包覆1min,取出放入通风高温干燥网上干燥40s,冷却得低糖姜坯备用;
(3)将燕麦粉、荞麦粉、大麦粉、莴笋膳食纤维、荷叶粉混合均匀,放入添加水的蒸锅的蒸篦上小火蒸20min,得熟化复合粉备用;
(4)将水解乳清蛋白、谷氨酰胺肽、酪蛋白磷酸肽、低聚木糖、混合,并加入总重量38倍的去离子水混合,在60℃下搅拌1h至均匀,加入麦芽糊精搅拌1.5h至均匀,继续加入步骤(1)使用过的护色液和步骤(2)使用过的均匀乳化液和步骤(3)所得的熟化复合粉,搅拌2h至均匀,在加入海藻精油,搅拌0.5h至均匀,得膜液备用;
(5)将膜液在低温0℃下均匀喷洒在涂有薄荷油的模具内形成固状膜层,并保证固状膜层厚度0.20mm时覆盖上低糖姜坯,继续喷洒膜液形成新的固状膜层,厚度0.1mm时,放置低糖姜坯,重复操作3次,在喷洒膜液形成0.2mm的固状膜层,形成整体,之后对整体进行压层形成装载在模具内的膜包覆压层姜糖,其中重复操作时每次固状膜层厚度为0.1mm;
(6)将装载在模具内的膜包覆压层姜糖放入烤箱内先高温150℃烘烤10min,在低温100℃烘烤1.3h,之后高温100℃巴氏杀菌10min,冷却真空包装即得。
Claims (2)
1.一种低糖减肥保健复合层姜糖,其特征在于,包括以下重量份组分:甘露醇3.4-3.6、生姜20-21、酪蛋白磷酸肽0.1-0.2、燕麦粉7-8、荞麦粉7-8、大麦粉7-8、水溶性壳聚糖改性柠檬酸1-2、抗性淀粉10-12、甜菊粉1.4-1.6、小麦胚芽油1.3-1.5、莴笋膳食纤维6-7、荷叶粉8-9、水解乳清蛋白17-18、谷氨酰胺肽2-3、麦芽糊精0.2-0.3、低聚木糖1.2-1.3、月桂酰乳酸钠0.2-0.3、海藻精油0.8-0.9、适量薄荷油、适量的去离子水、适量的水。
2.一种低糖减肥保健复合层姜糖制备方法,其特征在于,包括以下步骤:
(1)取甘露醇、水溶性壳聚糖改性柠檬酸混合,并加入总重量10-12倍的去离子水混合搅拌均匀,得护色溶液,取生姜用水清洗干净之后,切成0.15-0.2mm的片状,浸泡到护色溶液中浸泡3-4h,捞出得初步处理的姜片备用;
(2)将抗性淀粉、小麦胚芽油、甜菊粉混合,并加入总重量2-3倍的去离子水混合均匀,之后加入月桂酰乳酸钠在70-80℃下搅拌加热1.8-2h至形成均匀乳化液备用;将初步处理的姜片放入均匀乳化液中包覆1-2min,取出放入通风高温干燥网上干燥40-60s,冷却得低糖姜坯备用;
(3)将燕麦粉、荞麦粉、大麦粉、莴笋膳食纤维、荷叶粉混合均匀,放入添加水的蒸锅的蒸篦上小火蒸20-30min,得熟化复合粉备用;
(4)将水解乳清蛋白、谷氨酰胺肽、酪蛋白磷酸肽、低聚木糖、混合,并加入总重量38-40倍的去离子水混合,在60℃下搅拌1-1.5h至均匀,加入麦芽糊精搅拌1.5-1.7h至均匀,继续加入步骤(1)使用过的护色液和步骤(2)使用过的均匀乳化液和步骤(3)所得的熟化复合粉,搅拌2-3h至均匀,在加入海藻精油,搅拌0.5-1h至均匀,得膜液备用;
(5)将膜液在低温0℃下均匀喷洒在涂有薄荷油的模具内形成固状膜层,并保证固状膜层厚度0.20-0.25mm时覆盖上低糖姜坯,继续喷洒膜液形成新的固状膜层,厚度0.1-0.15mm时,放置低糖姜坯,重复操作3-4次,在喷洒膜液形成0.2-0.25mm的固状膜层,形成整体,之后对整体进行压层形成装载在模具内的膜包覆压层姜糖,其中重复操作时每次固状膜层厚度为0.1-0.15mm;
(6)将装载在模具内的膜包覆压层姜糖放入烤箱内先高温150℃烘烤10-15min,在低温100℃烘烤1.3-1.5h,之后高温100℃巴氏杀菌10-15min,冷却真空包装即得。
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