CN105495442A - Apple-laver fresh ginger paste and preparation method thereof - Google Patents
Apple-laver fresh ginger paste and preparation method thereof Download PDFInfo
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- CN105495442A CN105495442A CN201510949852.XA CN201510949852A CN105495442A CN 105495442 A CN105495442 A CN 105495442A CN 201510949852 A CN201510949852 A CN 201510949852A CN 105495442 A CN105495442 A CN 105495442A
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- 241000234314 Zingiber Species 0.000 title claims abstract description 49
- 235000006886 Zingiber officinale Nutrition 0.000 title claims abstract description 48
- 235000008397 ginger Nutrition 0.000 title claims abstract description 48
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 241000206607 Porphyra umbilicalis Species 0.000 claims abstract description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 15
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 13
- 239000000463 material Substances 0.000 claims abstract description 11
- 244000000626 Daucus carota Species 0.000 claims abstract description 9
- 241000287828 Gallus gallus Species 0.000 claims abstract description 9
- 240000007263 Pinus koraiensis Species 0.000 claims abstract description 9
- 235000011615 Pinus koraiensis Nutrition 0.000 claims abstract description 9
- 235000005770 birds nest Nutrition 0.000 claims abstract description 9
- 239000000843 powder Substances 0.000 claims abstract description 9
- 235000005765 wild carrot 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
- 244000018633 Prunus armeniaca Species 0.000 claims abstract description 7
- 235000009827 Prunus armeniaca 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
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 239000000284 extract Substances 0.000 claims description 29
- 238000010438 heat treatment Methods 0.000 claims description 18
- 239000003814 drug Substances 0.000 claims description 13
- 239000012141 concentrate Substances 0.000 claims description 9
- 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
- 239000010985 leather Substances 0.000 claims description 7
- 241000756943 Codonopsis Species 0.000 claims description 6
- 241000205407 Polygonum Species 0.000 claims description 6
- 244000292697 Polygonum aviculare Species 0.000 claims description 6
- 235000006386 Polygonum aviculare Nutrition 0.000 claims description 6
- 241001411234 Sagina subulata Species 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 6
- 238000002386 leaching Methods 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- 239000002002 slurry Substances 0.000 claims description 6
- 150000001875 compounds Chemical class 0.000 claims description 4
- 108010059892 Cellulase Proteins 0.000 claims description 3
- 238000010009 beating Methods 0.000 claims description 3
- 238000007664 blowing Methods 0.000 claims description 3
- 229940106157 cellulase Drugs 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
- 238000001802 infusion Methods 0.000 claims description 3
- 238000002156 mixing Methods 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
- 238000003756 stirring Methods 0.000 claims description 3
- 238000000967 suction filtration Methods 0.000 claims description 3
- 230000000694 effects Effects 0.000 abstract description 7
- 238000000034 method Methods 0.000 abstract description 6
- 238000005516 engineering process Methods 0.000 abstract description 2
- 230000007774 longterm Effects 0.000 abstract description 2
- 230000000050 nutritive effect Effects 0.000 abstract description 2
- 241000007126 Codonopsis pilosula Species 0.000 abstract 1
- 244000303040 Glycyrrhiza glabra Species 0.000 abstract 1
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 abstract 1
- 244000038594 Phyllanthus urinaria Species 0.000 abstract 1
- 240000001341 Reynoutria japonica Species 0.000 abstract 1
- 235000018167 Reynoutria japonica Nutrition 0.000 abstract 1
- 230000009286 beneficial effect Effects 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 abstract 1
- 235000011477 liquorice 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
- 238000000605 extraction Methods 0.000 description 4
- 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
- 235000013330 chicken meat Nutrition 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
- 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
Landscapes
- Seeds, Soups, And Other Foods (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses apple-laver fresh ginger paste. The apple-laver fresh ginger paste is prepared from, by weight, 300-310 parts of fresh ginger, 9-11 parts of bird's nests, 25-27 parts of chicken broth, 34-37 parts of liquorice apricots, 17-19 parts of Korean pine seeds, 33-35 parts of laver, 20-23 parts of unpeeled apple powder, 2.3-2.5 parts of tuber fleeceflower stems, 2.3-2.5 parts of phyllanthus urinaria, 3.2-3.5 parts of codonopsis pilosula slices, 1.2-1.4 parts of malic acid, 90-95 parts of brown sugar and an appropriate amount of water. According to the apple-laver fresh ginger paste and a preparation method thereof, the fresh ginger paste is prepared through processing by reasonably proportioning the fresh ginger with the materials such as bird's nests, the chicken broth, the Korean pine seeds and the unpeeled apple powder, the raw materials are rich, and ginger juice extracted through an improving technology in the processing process is added in a matched mode, so that the fresh ginger paste is higher in contained nutritive value and good in edible taste and has the apple flavor; in addition, the fresh ginger paste further has the certain life cultivation and health care effects and is beneficial for physical health if the fresh ginger paste is eaten for a long term.
Description
Technical field
The present invention relates to zingiber processes food and processing technique field thereof, mainly a kind of apple laver 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 apple laver ginge extract paste and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of apple laver ginge extract paste, is characterized in that, be made up of following raw material:
Ginger 300-310, bird's nest 9-11, chicken soup-stock 25-27, Radix Glycyrrhizae apricot 34-37, korean pine seed 17-19, laver 33-35, belt leather apple powder 20-23, Polygonum multiflower knotweed 2.3-2.5, Sagina subulata 2.3-2.5, Radix Codonopsis sheet 3.2-3.5, malic acid 1.2-1.4, brown sugar 90-95 and water are appropriate.
The preparation method of described a kind of apple laver 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) laver is put into together with korean pine seed in chicken soup-stock, add 2-3 times of water heating to boil, after boiling, compound is pulled an oar, cross leaching slurries, slurries are continued heating concentrated again, get concentrate, then bird's nest is put in concentrate, agitating heating is boiled, and is incubated under being placed on 60-65 DEG C of condition after boiling;
(3) Polygonum multiflower knotweed, Sagina subulata, Radix Codonopsis sheet are mixed, add 6-7 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) admix together with belt leather apple powder in the ginger juice of step 1 gained after Radix Glycyrrhizae apricot being pulverized, also add the concentrated liquid of tradition Chinese medicine of step 2 gained material and step 3 simultaneously, agitating heating is boiled, 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:
Various materials is reasonably combined is processed into by ginger and bird's nest, chicken soup-stock, korean pine seed, belt leather apple powder etc. for ginge extract paste of the present invention, abundant raw material, coordinate the ginger juice that in process, improving technique extracts again, make the nutritive value contained by ginge extract paste higher, and edible features good taste, have apple aroma, ginge extract paste of the present invention also has certain health-care effect in addition, and long-term eating is of value to healthy.
Detailed description of the invention
A kind of apple laver ginge extract paste, be made up of following raw material:
Ginger 300-310, bird's nest 9-11, chicken soup-stock 25-27, Radix Glycyrrhizae apricot 34-37, korean pine seed 17-19, laver 33-35, belt leather apple powder 20-23, Polygonum multiflower knotweed 2.3-2.5, Sagina subulata 2.3-2.5, Radix Codonopsis sheet 3.2-3.5, malic acid 1.2-1.4, brown sugar 90-95 and water are appropriate.
A preparation method for apple laver 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) laver is put into together with korean pine seed in chicken soup-stock, add 2-3 times of water heating to boil, after boiling, compound is pulled an oar, cross leaching slurries, slurries are continued heating concentrated again, get concentrate, then bird's nest is put in concentrate, agitating heating is boiled, and is incubated under being placed on 60-65 DEG C of condition after boiling;
(3) Polygonum multiflower knotweed, Sagina subulata, Radix Codonopsis sheet are mixed, add 6-7 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) admix together with belt leather apple powder in the ginger juice of step 1 gained after Radix Glycyrrhizae apricot being pulverized, also add the concentrated liquid of tradition Chinese medicine of step 2 gained material and step 3 simultaneously, agitating heating is boiled, 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. an apple laver ginge extract paste, is characterized in that, is made up of following raw material:
Ginger 300-310, bird's nest 9-11, chicken soup-stock 25-27, Radix Glycyrrhizae apricot 34-37, korean pine seed 17-19, laver 33-35, belt leather apple powder 20-23, Polygonum multiflower knotweed 2.3-2.5, Sagina subulata 2.3-2.5, Radix Codonopsis sheet 3.2-3.5, malic acid 1.2-1.4, brown sugar 90-95 and water are appropriate.
2. the preparation method of a kind of apple laver 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) laver is put into together with korean pine seed in chicken soup-stock, add 2-3 times of water heating to boil, after boiling, compound is pulled an oar, cross leaching slurries, slurries are continued heating concentrated again, get concentrate, then bird's nest is put in concentrate, agitating heating is boiled, and is incubated under being placed on 60-65 DEG C of condition after boiling;
(3) Polygonum multiflower knotweed, Sagina subulata, Radix Codonopsis sheet are mixed, add 6-7 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) admix together with belt leather apple powder in the ginger juice of step 1 gained after Radix Glycyrrhizae apricot being pulverized, also add the concentrated liquid of tradition Chinese medicine of step 2 gained material and step 3 simultaneously, agitating heating is boiled, 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 |
|---|---|---|---|
| CN201510949852.XA CN105495442A (en) | 2015-12-18 | 2015-12-18 | Apple-laver fresh ginger paste and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510949852.XA CN105495442A (en) | 2015-12-18 | 2015-12-18 | Apple-laver fresh ginger paste and preparation method thereof |
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| Publication Number | Publication Date |
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| CN105495442A true CN105495442A (en) | 2016-04-20 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201510949852.XA Withdrawn CN105495442A (en) | 2015-12-18 | 2015-12-18 | Apple-laver fresh ginger paste and preparation method thereof |
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| Country | Link |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2787589C1 (en) * | 2022-03-25 | 2023-01-11 | Федеральное государственное бюджетное образовательное учреждение высшего образования "Кубанский государственный технологический университет" (ФГБОУ ВО "КубГТУ") | Pastille production method |
-
2015
- 2015-12-18 CN CN201510949852.XA patent/CN105495442A/en not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2787589C1 (en) * | 2022-03-25 | 2023-01-11 | Федеральное государственное бюджетное образовательное учреждение высшего образования "Кубанский государственный технологический университет" (ФГБОУ ВО "КубГТУ") | Pastille production method |
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Application publication date: 20160420 |