CN105494882A - 一种具有预防机体肝癌变的低糖仿生保健姜糖及其制备方法 - Google Patents
一种具有预防机体肝癌变的低糖仿生保健姜糖及其制备方法 Download PDFInfo
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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预防机体肝癌变的低糖仿生保健姜糖,包括以下重量份组分:罗望子多糖胶、糖醛酸寡糖、壳聚糖、生姜、甘草甜、大豆水溶性纤维、茯苓、水解植物蛋白粉。本发明采用罗望子多糖胶、糖醛酸寡糖、甘草甜辅助生姜、大豆水溶性纤维、水解植物蛋白粉制备姜糖,具有营养丰富、含糖量低的特点,加入茯苓等中药成分使得该制品具有预防机体肝癌变功效;在制备过程中,将姜活性成分先采用低温分子蒸馏技术蒸馏出来,在进行包埋处理,提高了稳定性,保留了功效;采用姜纤维的人为再次人为加入,制备仿生姜糖,增加美感的同时,更是提高了制品的品质。
Description
技术领域
本发明涉及姜糖加工技术领域,尤其涉及一种具有预防机体肝癌变的低糖仿生保健姜糖及其制备方法。
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
本发明针对高功效姜制品的发展需求,提供一种具有预防机体肝癌变的低糖仿生保健姜糖及其制备方法。
本发明是通过以下技术方案实现的:
一种具有预防机体肝癌变的低糖仿生保健姜糖,包括以下重量份组分:罗望子多糖胶9-10、糖醛酸寡糖1-1.1、壳聚糖2-3、咖啡酸1-2、生姜30-35、甘草甜2-3、大豆水溶性纤维30-34、玉米油2-3、虾青素1-1.1、茯苓1.3-1.4、鲜铁皮石斛1-1.5、野菊花1-1.2、党参1-2、天麻1-1.2、乌梅1-2、陈皮1-2、大枣1-1.2、蜂房1.2-1.4、蒲公英1-1.1、人参1.1-1.2、板蓝根1-1.2、水解植物蛋白粉28-30、羟甲基纤维素0.2-0.22、抗坏血酸0.18-0.2、适量的去离子水、适量的水。
一种具有预防机体肝癌变的低糖仿生保健姜糖制备方法,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,将姜汁浸提物和甘草甜、玉米油、壳聚糖、咖啡酸以及总重量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)将糖醛酸寡糖、虾青素、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,得复合液一备用;将茯苓、鲜铁皮石斛、野菊花、党参、天麻、乌梅、陈皮、大枣、蜂房、蒲公英、人参、板蓝根洗净混合,加入总重量3-5倍的水,小火文煮2-3h,过滤,将滤液加入复合液一种搅拌均匀,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备用;
(4)将大豆水溶性纤维、水解植物蛋白粉、罗望子多糖胶以及总重量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倍的羟甲基纤维素、抗坏血酸混合液,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:
本发明采用罗望子多糖胶、糖醛酸寡糖、甘草甜辅助生姜、大豆水溶性纤维、水解植物蛋白粉制备姜糖,具有营养丰富、含糖量低的特点,加入茯苓、鲜铁皮石斛、野菊花、党参、天麻、乌梅、陈皮、大枣、蜂房、蒲公英、人参、板蓝根中药成分使得该制品具有预防机体肝癌变功效;在制备过程中,将姜活性成分先采用低温分子蒸馏技术蒸馏出来,在进行包埋处理,提高了稳定性,保留了功效;采用姜纤维的人为再次人为加入,制备仿生姜糖,增加美感的同时,更是提高了制品的品质。
具体实施方式
一种具有预防机体肝癌变的低糖仿生保健姜糖,包括以下重量份组分:罗望子多糖胶9、糖醛酸寡糖1、壳聚糖2、咖啡酸1、生姜30、甘草甜2、大豆水溶性纤维30、玉米油2、虾青素1、茯苓1.3、鲜铁皮石斛1、野菊花1、党参1、天麻1、乌梅1、陈皮1、大枣1、蜂房1.2、蒲公英1、人参1.1、板蓝根1、水解植物蛋白粉28、羟甲基纤维素0.2、抗坏血酸0.18、适量的去离子水、适量的水。
一种具有预防机体肝癌变的低糖仿生保健姜糖制备方法,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,将姜汁浸提物和甘草甜、玉米油、壳聚糖、咖啡酸以及总重量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)将糖醛酸寡糖、虾青素、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,得复合液一备用;将茯苓、鲜铁皮石斛、野菊花、党参、天麻、乌梅、陈皮、大枣、蜂房、蒲公英、人参、板蓝根洗净混合,加入总重量3倍的水,小火文煮2h,过滤,将滤液加入复合液一种搅拌均匀,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备用;
(4)将大豆水溶性纤维、水解植物蛋白粉、罗望子多糖胶以及总重量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倍的羟甲基纤维素、抗坏血酸混合液,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)
1.一种具有预防机体肝癌变的低糖仿生保健姜糖,其特征在于,包括以下重量份组分:罗望子多糖胶9-10、糖醛酸寡糖1-1.1、壳聚糖2-3、咖啡酸1-2、生姜30-35、甘草甜2-3、大豆水溶性纤维30-34、玉米油2-3、虾青素1-1.1、茯苓1.3-1.4、鲜铁皮石斛1-1.5、野菊花1-1.2、党参1-2、天麻1-1.2、乌梅1-2、陈皮1-2、大枣1-1.2、蜂房1.2-1.4、蒲公英1-1.1、人参1.1-1.2、板蓝根1-1.2、水解植物蛋白粉28-30、羟甲基纤维素0.2-0.22、抗坏血酸0.18-0.2、适量的去离子水、适量的水。
2.一种具有预防机体肝癌变的低糖仿生保健姜糖制备方法,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,将姜汁浸提物和甘草甜、玉米油、壳聚糖、咖啡酸以及总重量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)将糖醛酸寡糖、虾青素、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,得复合液一备用;将茯苓、鲜铁皮石斛、野菊花、党参、天麻、乌梅、陈皮、大枣、蜂房、蒲公英、人参、板蓝根洗净混合,加入总重量3-5倍的水,小火文煮2-3h,过滤,将滤液加入复合液一种搅拌均匀,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备用;
(4)将大豆水溶性纤维、水解植物蛋白粉、罗望子多糖胶以及总重量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倍的羟甲基纤维素、抗坏血酸混合液,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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