CN105533091A - 一种祛寒除湿的绿茶仿生保健高良姜糖及其制备方法 - Google Patents
一种祛寒除湿的绿茶仿生保健高良姜糖及其制备方法 Download PDFInfo
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Abstract
本发明属于姜糖加工领域，具体涉及一种祛寒除湿的绿茶仿生保健高良姜糖，包括以下重量份组分：果糖寡糖、半乳糖寡糖、高良姜、绿茶粉、大豆分离蛋白粉、茶叶籽油、薄荷精油、脱色辣椒素、甘草浸提物、壳聚糖离子液。本发明采用果糖寡糖、半乳糖寡糖功能性糖结合绿茶粉、脱色辣椒素为配料，采用高良姜、大豆分离蛋白为主料制备姜糖，含糖量低，满足消费者对绿色环保食品的要求，在制备的过程中，采用果糖寡糖、茶叶籽油、薄荷精油包覆处理高良姜的活性成分制备油脂纳米粒，改善了姜辛辣风味的，保留了姜活性成分，同时，提高了制品的品质，再者，通过膨化姜粗纤维的人为使用，实现了仿生姜糖片的制备，满足了消费者对姜糖食品的要求。
Description
技术领域
本发明涉及姜糖深加工技术领域，尤其涉及一种祛寒除湿的绿茶仿生保健高良姜糖及其制备方法。
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。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
本发明对姜糖研发中姜活性功效成分的保持以及姜口味的改善需求，提供一种祛寒除湿的绿茶仿生保健高良姜糖及其制备方法。
本发明是通过以下技术方案实现的：
一种祛寒除湿的绿茶仿生保健高良姜糖，包括以下重量份组分：果糖寡糖5-6、半乳糖寡糖5-6、麦芽糖1-2、高良姜30-35、绿茶粉10-12、咖啡浓缩物8-10、大豆分离蛋白粉30-31、茶叶籽油2-3、薄荷精油1.8-2、脱色辣椒素0.8-1、甘草浸提物2-3、丁香0.2-0.3、卡拉胶0.15-0.17、乙基纤维素0.13-0.15、壳聚糖离子液2.5-3、柠檬酸1.4-1.6、淀粉酶0.23-0.29、适量的高压液体二氧化碳、适量的去离子水、适量的水。
一种祛寒除湿的绿茶仿生保健高良姜糖制备方法，包括以下步骤：
（1）取高良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，采用高压液体二氧化碳在0.2MPa、30-40℃下浸提姜汁10-12h得姜汁浸提物和姜渣剩余物，将姜汁浸提物和壳聚糖离子液、果糖寡糖、茶叶籽油、薄荷精油、脱色辣椒素以及总重量1-2倍的去离子水混合，以3000r/min搅拌6-10h至均匀，喷雾干燥得加载风味物质的低糖油脂纳米粒备用；
（2）将甘草浸提物、姜渣剩余物、麦芽糖、柠檬酸以及总重量1-1.2倍的去离子水混合在60-80℃下搅拌30-50min，得姜改性液备用；
（3）将姜渣采用膨化机膨化处理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，得滤渣，干燥滤渣得姜粗纤维备用；
（4）将绿茶粉、咖啡浓缩物、大豆分离蛋白粉、半乳糖寡糖以及总重量2-3倍的去离子水混合，并在70-80℃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加载风味物质的的低糖油脂纳米粒、姜改性液搅拌1-2h至均匀，之后继续保持该加热温度并缓慢加入丁香、卡拉胶、乙基纤维素搅拌1-2h至均匀熟化得熟化糖液备用；
（5）将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2.4-3mm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2-2.6mm的姜糖片，真空包装即得。
本发明的优点是：
本发明采用果糖寡糖、半乳糖寡糖功能性糖和麦芽糖结合绿茶粉、脱色辣椒素为配料，采用高良姜、大豆分离蛋白为主料制备姜糖，含糖量低，满足消费者对绿色环保食品的要求，采用高良姜和脱色辣椒素热性食物搭配绿茶、薄荷、甘草凉性物质，搭配合理，具有祛寒除湿的功效，在制备的过程中，采用果糖寡糖、茶叶籽油、薄荷精油包覆处理高良姜的活性成分制备油脂纳米粒，改善了姜辛辣风味的，保留了姜活性成分，同时，提高了制品的品质，再者，通过膨化姜粗纤维的人为使用，实现了仿生姜糖片的制备，满足了消费者对姜糖食品的要求。
具体实施方式
一种祛寒除湿的绿茶仿生保健高良姜糖，包括以下重量份组分：果糖寡糖5、半乳糖寡糖5、麦芽糖1、高良姜30、绿茶粉10、咖啡浓缩物8、大豆分离蛋白粉30、茶叶籽油2、薄荷精油1.8、脱色辣椒素0.8、甘草浸提物2、丁香0.2、卡拉胶0.15、乙基纤维素0.13、壳聚糖离子液2.5、柠檬酸1.4、淀粉酶0.23、适量的高压液体二氧化碳、适量的去离子水、适量的水。
一种祛寒除湿的绿茶仿生保健高良姜糖制备方法，包括以下步骤：
（1）取高良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，采用高压液体二氧化碳在0.2MPa、30℃下浸提姜汁10h得姜汁浸提物和姜渣剩余物，将姜汁浸提物和壳聚糖离子液、果糖寡糖、茶叶籽油、薄荷精油、脱色辣椒素以及总重量1倍的去离子水混合，以3000r/min搅拌6h至均匀，喷雾干燥得加载风味物质的低糖油脂纳米粒备用；
（2）将甘草浸提物、姜渣剩余物、麦芽糖、柠檬酸以及总重量1倍的去离子水混合在60℃下搅拌30min，得姜改性液备用；
（3）将姜渣采用膨化机膨化处理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，得滤渣，干燥滤渣得姜粗纤维备用；
（4）将绿茶粉、咖啡浓缩物、大豆分离蛋白粉、半乳糖寡糖以及总重量2倍的去离子水混合，并在70℃下加热1h至均匀，在加热过程中，保持加热温度并缓慢加入加载风味物质的的低糖油脂纳米粒、姜改性液搅拌1h至均匀，之后继续保持该加热温度并缓慢加入丁香、卡拉胶、乙基纤维素搅拌1h至均匀熟化得熟化糖液备用；
（5）将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)
1.一种祛寒除湿的绿茶仿生保健高良姜糖，其特征在于，包括以下重量份组分：果糖寡糖5-6、半乳糖寡糖5-6、麦芽糖1-2、高良姜30-35、绿茶粉10-12、咖啡浓缩物8-10、大豆分离蛋白粉30-31、茶叶籽油2-3、薄荷精油1.8-2、脱色辣椒素0.8-1、甘草浸提物2-3、丁香0.2-0.3、卡拉胶0.15-0.17、乙基纤维素0.13-0.15、壳聚糖离子液2.5-3、柠檬酸1.4-1.6、淀粉酶0.23-0.29、适量的高压液体二氧化碳、适量的去离子水、适量的水。
2.一种祛寒除湿的绿茶仿生保健高良姜糖制备方法，其特征在于，包括以下步骤：
（1）取高良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，采用高压液体二氧化碳在0.2MPa、30-40℃下浸提姜汁10-12h得姜汁浸提物和姜渣剩余物，将姜汁浸提物和壳聚糖离子液、果糖寡糖、茶叶籽油、薄荷精油、脱色辣椒素以及总重量1-2倍的去离子水混合，以3000r/min搅拌6-10h至均匀，喷雾干燥得加载风味物质的低糖油脂纳米粒备用；
（2）将甘草浸提物、姜渣剩余物、麦芽糖、柠檬酸以及总重量1-1.2倍的去离子水混合在60-80℃下搅拌30-50min，得姜改性液备用；
（3）将姜渣采用膨化机膨化处理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，得滤渣，干燥滤渣得姜粗纤维备用；
（4）将绿茶粉、咖啡浓缩物、大豆分离蛋白粉、半乳糖寡糖以及总重量2-3倍的去离子水混合，并在70-80℃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加载风味物质的的低糖油脂纳米粒、姜改性液搅拌1-2h至均匀，之后继续保持该加热温度并缓慢加入丁香、卡拉胶、乙基纤维素搅拌1-2h至均匀熟化得熟化糖液备用；
（5）将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2.4-3mm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2-2.6mm的姜糖片，真空包装即得。
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