CN105533102A - 一种有利于促进肠胃吸收的膜包覆压层水果纤维养胃姜糖及其制备方法 - Google Patents
一种有利于促进肠胃吸收的膜包覆压层水果纤维养胃姜糖及其制备方法 Download PDFInfo
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- A—HUMAN NECESSITIES
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Abstract
本发明公开了一种有利于促进肠胃吸收的膜包覆压层水果纤维养胃姜糖，包括以下重量份组分：低聚木糖、木糖醇酯、生姜、芒果纤维、无花果纤维、柑橘纤维、咖啡渣超微粉、甘草粉、枸杞超微粉、橘皮汁、焦麦芽糖、山梨酸、环己基氨基磺酸钠、乳清蛋白、葡甘聚糖。本发明采用低聚木糖和山梨酸初步处理薄姜片，改善了姜片的辛辣口味，采用木糖醇酯、焦麦芽糖制备的糖化液包覆薄姜片，充分保留了功效成分，实现了低糖，采用乳清蛋白携带的芒果纤维等制备膜夹层，结合薄姜片制备压层姜片，营养丰富，具有能够暖补肠胃，促进肠胃吸收的特点；采用压层结构，实现了姜全营养应用、低糖要求，营养丰富强化的品质要求，外层加载咖啡渣，进一步丰富了口味。
Description
技术领域
本发明涉及姜制品领域技术领域，尤其涉及一种有利于促进肠胃吸收的膜包覆压层水果纤维养胃姜糖及其制备方法。
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，提供一种有利于促进肠胃吸收的膜包覆压层水果纤维养胃姜糖及其制备方法。
本发明是通过以下技术方案实现的：
一种有利于促进肠胃吸收的膜包覆压层水果纤维养胃姜糖，包括以下重量份组分：低聚木糖3-4、木糖醇酯2-3、生姜43-45、芒果纤维9-10、无花果纤维10-11、柑橘纤维11-12、咖啡渣超微粉8-9、甘草粉6-7、枸杞超微粉7-8、橘皮汁4-5、焦麦芽糖2-3、山梨酸2-3、环己基氨基磺酸钠1-1.1、乳清蛋白40-43、葡甘聚糖1.8-2、适量柚子味蜂蜜、卡拉胶0.2-0.3、果胶0.1-0.2、适量的去离子水、适量的水。
一种有利于促进肠胃吸收的膜包覆压层水果纤维养胃姜糖制备方法，包括以下步骤：
（1）取低聚木糖、山梨酸混合，并加入总重量10-11倍的去离子水混合搅拌均匀，得护色溶液，取鲜姜用水清洗干净之后，用机器切成0.2-0.3mm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）将木糖醇酯、焦麦芽糖混合，并加入总重量2-3倍的去离子水混合，在100℃下搅拌加热1-2h至形成糖化液备用；将初步处理的姜片放入糖化液中包覆1-2min，取出，放入通风高温干燥网上干燥20-30s，冷却得低糖姜坯备用；
（3）将乳清蛋白、环己基氨基磺酸钠混合加入总重量22-24倍的去离子水高速2000r/min搅拌至蓬松起泡，加入葡甘聚糖搅拌1-2h至均匀之后，加入步骤（1）使用过的护色液和步骤（2）使用过的糖化液以及芒果纤维、无花果纤维、柑橘纤维、甘草粉、枸杞超微粉、橘皮汁，搅拌2-3h，之后加入用去离子水稀释4-5倍的卡拉胶溶液，搅拌1-2h至均匀有粘性，得膜液备用；
（4）将膜液在低温0℃下均匀喷洒在涂有柚子味蜂蜜的模具内形成固状膜层，并保证固状膜层厚度0.4-0.5mm时覆盖上低糖姜坯，继续喷洒膜液形成新的固状膜层，厚道0.2-0.3mm时，放置低糖姜坯，重复操作3-4次，在喷洒膜液形成0.4-0.5mm的固状膜层，形成整体，之后进对整体进行压层形成装载在模具内的膜包覆压层姜糖，其中每次固状膜层厚度为0.2-0.3mm；
（5）将咖啡渣超微粉和果胶混合加入总重量0.4-0.5倍的去离子水搅拌均匀之后放入锅中翻炒20-30min至熟化形成粘性咖啡渣粉体备用；
（6）将装载在模具内的膜包覆压层姜糖放入烤箱内先高温180℃烘烤10-15min，在低温100℃烘烤1.3-1.5h，之后在其表面粘附固定咖啡渣粉体，并高温100℃巴氏杀菌10-15min，冷却真空包装即得。
本发明的优点是：
本发明采用低聚木糖和山梨酸初步处理薄姜片，改善了姜片的辛辣口味，采用木糖醇酯、焦麦芽糖制备的糖化液包覆薄姜片，充分保留了功效成分，实现了低糖，采用乳清蛋白携带的芒果纤维、无花果纤维、柑橘纤维、甘草粉、枸杞超微粉、橘皮汁制备膜夹层，结合薄姜片制备压层姜片，营养丰富，具有能够暖补肠胃，促进肠胃吸收的特点；采用压层结构，实现了姜全营养应用、低糖要求，营养丰富强化的品质要求，外层加载咖啡渣，进一步丰富了口味。
具体实施方式
一种有利于促进肠胃吸收的膜包覆压层水果纤维养胃姜糖，包括以下重量份组分：低聚木糖3、木糖醇酯2、生姜43、芒果纤维9、无花果纤维10、柑橘纤维11、咖啡渣超微粉8、甘草粉6、枸杞超微粉7、橘皮汁4、焦麦芽糖2、山梨酸2、环己基氨基磺酸钠1、乳清蛋白40、葡甘聚糖1.8、适量柚子味蜂蜜、卡拉胶0.2、果胶0.1、适量的去离子水、适量的水。
一种有利于促进肠胃吸收的膜包覆压层水果纤维养胃姜糖制备方法，包括以下步骤：
（1）取低聚木糖、山梨酸混合，并加入总重量10倍的去离子水混合搅拌均匀，得护色溶液，取鲜姜用水清洗干净之后，用机器切成0.2mm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）将木糖醇酯、焦麦芽糖混合，并加入总重量2倍的去离子水混合，在100℃下搅拌加热1h至形成糖化液备用；将初步处理的姜片放入糖化液中包覆1min，取出，放入通风高温干燥网上干燥20s，冷却得低糖姜坯备用；
（3）将乳清蛋白、环己基氨基磺酸钠混合加入总重量22倍的去离子水高速2000r/min搅拌至蓬松起泡，加入葡甘聚糖搅拌1h至均匀之后，加入步骤（1）使用过的护色液和步骤（2）使用过的糖化液以及芒果纤维、无花果纤维、柑橘纤维、甘草粉、枸杞超微粉、橘皮汁，搅拌2h，之后加入用去离子水稀释4倍的卡拉胶溶液，搅拌1h至均匀有粘性，得膜液备用；
（4）将膜液在低温0℃下均匀喷洒在涂有柚子味蜂蜜的模具内形成固状膜层，并保证固状膜层厚度0.4mm时覆盖上低糖姜坯，继续喷洒膜液形成新的固状膜层，厚道0.2mm时，放置低糖姜坯，重复操作3次，在喷洒膜液形成0.4mm的固状膜层，形成整体，之后进对整体进行压层形成装载在模具内的膜包覆压层姜糖，其中每次固状膜层厚度为0.2mm；
（5）将咖啡渣超微粉和果胶混合加入总重量0.4倍的去离子水搅拌均匀之后放入锅中翻炒20min至熟化形成粘性咖啡渣粉体备用；
（6）将装载在模具内的膜包覆压层姜糖放入烤箱内先高温180℃烘烤10min，在低温100℃烘烤1.3h，之后在其表面粘附固定咖啡渣粉体，并高温100℃巴氏杀菌10min，冷却真空包装即得。
Claims (2)
1.一种有利于促进肠胃吸收的膜包覆压层水果纤维养胃姜糖，其特征在于，包括以下重量份组分：低聚木糖3-4、木糖醇酯2-3、生姜43-45、芒果纤维9-10、无花果纤维10-11、柑橘纤维11-12、咖啡渣超微粉8-9、甘草粉6-7、枸杞超微粉7-8、橘皮汁4-5、焦麦芽糖2-3、山梨酸2-3、环己基氨基磺酸钠1-1.1、乳清蛋白40-43、葡甘聚糖1.8-2、适量柚子味蜂蜜、卡拉胶0.2-0.3、果胶0.1-0.2、适量的去离子水、适量的水。
2.一种有利于促进肠胃吸收的膜包覆压层水果纤维养胃姜糖制备方法，其特征在于，包括以下步骤：
（1）取低聚木糖、山梨酸混合，并加入总重量10-11倍的去离子水混合搅拌均匀，得护色溶液，取鲜姜用水清洗干净之后，用机器切成0.2-0.3mm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）将木糖醇酯、焦麦芽糖混合，并加入总重量2-3倍的去离子水混合，在100℃下搅拌加热1-2h至形成糖化液备用；将初步处理的姜片放入糖化液中包覆1-2min，取出，放入通风高温干燥网上干燥20-30s，冷却得低糖姜坯备用；
（3）将乳清蛋白、环己基氨基磺酸钠混合加入总重量22-24倍的去离子水高速2000r/min搅拌至蓬松起泡，加入葡甘聚糖搅拌1-2h至均匀之后，加入步骤（1）使用过的护色液和步骤（2）使用过的糖化液以及芒果纤维、无花果纤维、柑橘纤维、甘草粉、枸杞超微粉、橘皮汁，搅拌2-3h，之后加入用去离子水稀释4-5倍的卡拉胶溶液，搅拌1-2h至均匀有粘性，得膜液备用；
（4）将膜液在低温0℃下均匀喷洒在涂有柚子味蜂蜜的模具内形成固状膜层，并保证固状膜层厚度0.4-0.5mm时覆盖上低糖姜坯，继续喷洒膜液形成新的固状膜层，厚道0.2-0.3mm时，放置低糖姜坯，重复操作3-4次，在喷洒膜液形成0.4-0.5mm的固状膜层，形成整体，之后进对整体进行压层形成装载在模具内的膜包覆压层姜糖，其中每次固状膜层厚度为0.2-0.3mm；
（5）将咖啡渣超微粉和果胶混合加入总重量0.4-0.5倍的去离子水搅拌均匀之后放入锅中翻炒20-30min至熟化形成粘性咖啡渣粉体备用；
（6）将装载在模具内的膜包覆压层姜糖放入烤箱内先高温180℃烘烤10-15min，在低温100℃烘烤1.3-1.5h，之后在其表面粘附固定咖啡渣粉体，并高温100℃巴氏杀菌10-15min，冷却真空包装即得。
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