CN105495592A - Dark plum-whitebait fresh ginger paste and preparation method thereof - Google Patents
Dark plum-whitebait fresh ginger paste and preparation method thereof Download PDFInfo
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- CN105495592A CN105495592A CN201510949798.9A CN201510949798A CN105495592A CN 105495592 A CN105495592 A CN 105495592A CN 201510949798 A CN201510949798 A CN 201510949798A CN 105495592 A CN105495592 A CN 105495592A
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- 241000234314 Zingiber Species 0.000 title claims abstract description 48
- 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 description 7
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 18
- 239000000463 material Substances 0.000 claims abstract description 16
- 240000008067 Cucumis sativus Species 0.000 claims abstract description 9
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 claims abstract description 9
- 240000005702 Galium aparine Species 0.000 claims abstract description 9
- 235000014820 Galium aparine Nutrition 0.000 claims abstract description 9
- 244000197580 Poria cocos Species 0.000 claims abstract description 9
- 235000008599 Poria cocos Nutrition 0.000 claims abstract description 9
- 241000612118 Samolus valerandi Species 0.000 claims abstract description 9
- 239000000843 powder Substances 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
- 241000033009 Merremia Species 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
- 239000000284 extract Substances 0.000 claims description 28
- 241001124553 Lepismatidae Species 0.000 claims description 16
- 238000010438 heat treatment Methods 0.000 claims description 15
- 239000003814 drug Substances 0.000 claims description 13
- 238000002156 mixing Methods 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
- 241000208340 Araliaceae Species 0.000 claims description 7
- 241000283690 Bos taurus Species 0.000 claims description 7
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 claims description 7
- 235000003140 Panax quinquefolius Nutrition 0.000 claims description 7
- 235000008434 ginseng Nutrition 0.000 claims description 7
- 240000000560 Citrus x paradisi Species 0.000 claims description 6
- 238000010009 beating Methods 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 6
- 239000002002 slurry Substances 0.000 claims description 6
- 239000002994 raw material Substances 0.000 claims description 4
- 108010059892 Cellulase Proteins 0.000 claims description 3
- 238000007664 blowing Methods 0.000 claims description 3
- 239000012267 brine Substances 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
- 238000001802 infusion Methods 0.000 claims description 3
- 238000002386 leaching Methods 0.000 claims description 3
- 230000001105 regulatory effect Effects 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- 239000002893 slag Substances 0.000 claims description 3
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 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
- 244000273928 Zingiber officinale Species 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 6
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 239000004615 ingredient Substances 0.000 abstract description 2
- 241001105111 Angelica morii Species 0.000 abstract 2
- 241000975357 Salangichthys microdon Species 0.000 abstract 2
- 239000000796 flavoring agent Substances 0.000 abstract 2
- 235000019634 flavors Nutrition 0.000 abstract 2
- 244000276331 Citrus maxima Species 0.000 abstract 1
- 235000001759 Citrus maxima Nutrition 0.000 abstract 1
- 235000008216 herbs Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 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
- 150000001875 compounds Chemical class 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000005516 engineering process Methods 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
- 241000411851 herbal medicine Species 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
- 230000000050 nutritive effect Effects 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 239000000243 solution Substances 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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- Medicines Containing Plant Substances (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses dark plum-whitebait fresh ginger paste. The fresh ginger paste is prepared from, by weight, 300-310 parts of fresh ginger, 25-27 parts of whitebait, 8-10 parts of shaddock peel, 28-30 parts of cucumber peel, 50-58 parts of dark plum juice, 8-9 parts of poria cocos flavor powder, 2-2.2 parts of seeds of ivylike merremia, 2.5-2.8 parts of angelica morii hayara, 2.7-2.9 parts of herb of bunge bedstraw, 1.2-1.4 parts of malic acid, 90-95 parts of brown sugar and a proper amount of water. The fresh ginger paste is made from multiple materials through processing, including fresh ginger serving as the main material, whitebait, cucumber peel, poria cocos flavor powder and the like serving as auxiliary materials, angelica morii hayara, herb of bunge bedstraw and other Chinese herbs; after being processed, the fresh ginger paste contains many nutritional ingredients, is high in nutritional value and delicious, not only has the taste of fresh ginger, but also has certain nutrition and health care effects, and can be stored for a long time.
Description
Technical field
The present invention relates to zingiber processes food and processing technique field thereof, mainly a kind of dark plum silverfish 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 dark plum silverfish ginge extract paste and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of dark plum silverfish ginge extract paste, is characterized in that, be made up of following raw material:
Ginger 300-310, silverfish 25-27, pomelo peel 8-10, cucumber rind 28-30, dark plum juice 50-58, Poria cocos fine powder 8-9, ivylike merremia seed 2-2.2, good fortune ginseng leaf 2.5-2.8, bunge bedstraw herb 2.7-2.9, malic acid 1.2-1.4, brown sugar 90-95 and water are appropriate.
The preparation method of described a kind of dark plum silverfish 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) ivylike merremia seed, good fortune ginseng leaf, bunge bedstraw herb are mixed, add 5-6 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;
(3) silverfish is soaked 4-6 minute in light salt brine, then take out and clean, 6-8 minute is soaked again in clear water, finally by it together with pomelo peel, add 4-5 water big fire doubly and simmer 15-17 minute, then use little fire heating instead and boil 18-20 minute, heating is boiled in process, the concentrated liquid of tradition Chinese medicine of step 2 gained is admixed in it, finally by gained material mixing making beating, is incubated under slurries being placed on together with ginger slag 60-65 DEG C of environment;
(4) cucumber rind mixing dark plum juice is pulled an oar, gained slurry is admixed in the ginger juice of step 1 gained together with Poria cocos fine powder, add the gained material of step 3 simultaneously, agitating heating is boiled again, boil rear mistake 40 mesh sieve, after finally gained material being regulated with malic acid, less fiery infusion, admix brown sugar, until be cooked into dense thick pureed simultaneously;
(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 processing and fabricating of the present invention has plurality of raw materials, not only there is major ingredient ginger, also have the auxiliary materials such as silverfish, cucumber rind, Poria cocos fine powder, the also Chinese herbal medicine such as blissful ginseng leaf, bunge bedstraw herb in addition, after processing, ginge extract paste nutritional labeling is many, is of high nutritive value, and it is edible delicious, be not single ginger taste, ginge extract paste also has certain nutritional health function in addition, and period of storage is long.
Detailed description of the invention
A kind of dark plum silverfish ginge extract paste, be made up of following raw material:
Ginger 300-310, silverfish 25-27, pomelo peel 8-10, cucumber rind 28-30, dark plum juice 50-58, Poria cocos fine powder 8-9, ivylike merremia seed 2-2.2, good fortune ginseng leaf 2.5-2.8, bunge bedstraw herb 2.7-2.9, malic acid 1.2-1.4, brown sugar 90-95 and water are appropriate.
A preparation method for dark plum silverfish 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) ivylike merremia seed, good fortune ginseng leaf, bunge bedstraw herb are mixed, add 5-6 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;
(3) silverfish is soaked 4-6 minute in light salt brine, then take out and clean, 6-8 minute is soaked again in clear water, finally by it together with pomelo peel, add 4-5 water big fire doubly and simmer 15-17 minute, then use little fire heating instead and boil 18-20 minute, heating is boiled in process, the concentrated liquid of tradition Chinese medicine of step 2 gained is admixed in it, finally by gained material mixing making beating, is incubated under slurries being placed on together with ginger slag 60-65 DEG C of environment;
(4) cucumber rind mixing dark plum juice is pulled an oar, gained slurry is admixed in the ginger juice of step 1 gained together with Poria cocos fine powder, add the gained material of step 3 simultaneously, agitating heating is boiled again, boil rear mistake 40 mesh sieve, after finally gained material being regulated with malic acid, less fiery infusion, admix brown sugar, until be cooked into dense thick pureed simultaneously;
(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 dark plum silverfish ginge extract paste, is characterized in that, is made up of following raw material:
Ginger 300-310, silverfish 25-27, pomelo peel 8-10, cucumber rind 28-30, dark plum juice 50-58, Poria cocos fine powder 8-9, ivylike merremia seed 2-2.2, good fortune ginseng leaf 2.5-2.8, bunge bedstraw herb 2.7-2.9, malic acid 1.2-1.4, brown sugar 90-95 and water are appropriate.
2. the preparation method of a kind of dark plum silverfish 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) ivylike merremia seed, good fortune ginseng leaf, bunge bedstraw herb are mixed, add 5-6 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;
(3) silverfish is soaked 4-6 minute in light salt brine, then take out and clean, 6-8 minute is soaked again in clear water, finally by it together with pomelo peel, add 4-5 water big fire doubly and simmer 15-17 minute, then use little fire heating instead and boil 18-20 minute, heating is boiled in process, the concentrated liquid of tradition Chinese medicine of step 2 gained is admixed in it, finally by gained material mixing making beating, is incubated under slurries being placed on together with ginger slag 60-65 DEG C of environment;
(4) cucumber rind mixing dark plum juice is pulled an oar, gained slurry is admixed in the ginger juice of step 1 gained together with Poria cocos fine powder, add the gained material of step 3 simultaneously, agitating heating is boiled again, boil rear mistake 40 mesh sieve, after finally gained material being regulated with malic acid, less fiery infusion, admix brown sugar, until be cooked into dense thick pureed simultaneously;
(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 |
|---|---|---|---|
| CN201510949798.9A CN105495592A (en) | 2015-12-18 | 2015-12-18 | Dark plum-whitebait fresh ginger paste and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510949798.9A CN105495592A (en) | 2015-12-18 | 2015-12-18 | Dark plum-whitebait fresh ginger paste and preparation method thereof |
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| CN105495592A true CN105495592A (en) | 2016-04-20 |
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| CN201510949798.9A Withdrawn CN105495592A (en) | 2015-12-18 | 2015-12-18 | Dark plum-whitebait fresh ginger paste and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106174432A (en) * | 2016-08-10 | 2016-12-07 | 谢镜国 | A kind of deep-sea Hemisalanx sauce |
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2015
- 2015-12-18 CN CN201510949798.9A patent/CN105495592A/en not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106174432A (en) * | 2016-08-10 | 2016-12-07 | 谢镜国 | A kind of deep-sea Hemisalanx sauce |
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Application publication date: 20160420 |
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