CN105558237A - Laminated health-care ginger sweets capable of reducing edema of pregnant women through promoting water circulation and diuresis and coated with pullulan polysaccharide modified gelatin composite membranes, and preparation method of laminated health-care ginger sweets - Google Patents
Laminated health-care ginger sweets capable of reducing edema of pregnant women through promoting water circulation and diuresis and coated with pullulan polysaccharide modified gelatin composite membranes, and preparation method of laminated health-care ginger sweets Download PDFInfo
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- 241000234314 Zingiber Species 0.000 title claims abstract description 63
- 235000006886 Zingiber officinale Nutrition 0.000 title claims abstract description 62
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- 229920000159 gelatin Polymers 0.000 title claims abstract description 17
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- 206010030113 Oedema Diseases 0.000 title claims abstract description 13
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- 239000012528 membrane Substances 0.000 title claims abstract description 11
- 238000002360 preparation method Methods 0.000 title claims description 9
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- 229920001218 Pullulan Polymers 0.000 title abstract 4
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- 239000001630 malic acid Substances 0.000 claims abstract description 9
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- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 claims description 12
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 12
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- 244000046052 Phaseolus vulgaris Species 0.000 claims description 7
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 7
- CYDQOEWLBCCFJZ-UHFFFAOYSA-N 4-(4-fluorophenyl)oxane-4-carboxylic acid Chemical compound C=1C=C(F)C=CC=1C1(C(=O)O)CCOCC1 CYDQOEWLBCCFJZ-UHFFFAOYSA-N 0.000 claims description 6
- 241000195493 Cryptophyta Species 0.000 claims description 6
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- 125000002252 acyl group Chemical group 0.000 claims description 6
- 150000002148 esters Chemical class 0.000 claims description 6
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 claims description 6
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- 235000014655 lactic acid Nutrition 0.000 claims description 6
- 239000001814 pectin Substances 0.000 claims description 6
- 229920001277 pectin Polymers 0.000 claims description 6
- 235000010987 pectin Nutrition 0.000 claims description 6
- 239000001540 sodium lactate Substances 0.000 claims description 6
- 229940005581 sodium lactate Drugs 0.000 claims description 6
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- XMXOIHIZTOVVFB-JIZZDEOASA-L disodium;(2s)-2-aminobutanedioate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CC([O-])=O XMXOIHIZTOVVFB-JIZZDEOASA-L 0.000 claims description 4
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- 102000004190 Enzymes Human genes 0.000 abstract description 2
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- CKLJMWTZIZZHCS-REOHCLBHSA-N L-aspartic acid Chemical compound OC(=O)[C@@H](N)CC(O)=O CKLJMWTZIZZHCS-REOHCLBHSA-N 0.000 description 2
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- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 229940002508 ginger extract Drugs 0.000 description 2
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- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
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- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 206010037660 Pyrexia Diseases 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
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- 150000001720 carbohydrates Chemical class 0.000 description 1
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- 235000012000 cholesterol Nutrition 0.000 description 1
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- 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 1
- JZLXEKNVCWMYHI-UHFFFAOYSA-N gingerol Natural products CCCCC(O)CC(=O)CCC1=CC=C(O)C(OC)=C1 JZLXEKNVCWMYHI-UHFFFAOYSA-N 0.000 description 1
- 235000002780 gingerol Nutrition 0.000 description 1
- 231100000869 headache Toxicity 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 238000003475 lamination Methods 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000003595 mist Substances 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 230000002000 scavenging effect Effects 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 239000002893 slag Substances 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
- A23G3/368—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins containing vitamins, antibiotics
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
- A23G3/54—Composite products, e.g. layered, coated, filled
-
- 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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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Inorganic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Botany (AREA)
- Molecular Biology (AREA)
- Microbiology (AREA)
- Jellies, Jams, And Syrups (AREA)
- Medicines Containing Plant Substances (AREA)
- Medicinal Preparation (AREA)
Abstract
The invention discloses laminated health-care ginger sweets capable of reducing edema of pregnant women through promoting water circulation and diuresis and coated with pullulan polysaccharide modified gelatin composite membranes. The laminated health-care ginger sweets are prepared from the following components in parts by weight: isomaltooligosacharide, malic acid, pullulan polysaccharide, fresh ginger, crucian carp powder, rice bean powder, white gourd clear juice, fungus powder, shiitake mushroom powder, fermented glutinous rice juice, water chestnut powder, kelp powder and ginkgo flower submicron powder. According to the laminated health-care ginger sweets disclosed by the invention, the isomaltooligosacharide and the malic acid are used for treating thin ginger slices, so that the hot taste is improved; the ginger, the crucian carp powder, rice beans, the white gourd juice, funguses, the shiitake mushroom powder, the water chestnut powder and the kelp powder are matched with the isomaltooligosacharide and the pullulan polysaccharide for preparing the laminated ginger sweets, so that the laminated health-care ginger sweets are low in sugar content and rich in nutrition, can promote the blood circulation of the pregnant women, and can prevent or reduce the phenomenon of edema of the lower extremity of the pregnant women; the laminated structural design is adopted, so that the nutrient substances of the ginger are comprehensively utilized, the sugar dosage is reduced, and the purpose of low sugar is realized; besides, more nutrient substances are loaded, so that the thoroughness of enzyme deactivation is convenient, and the retention period and the shelf life of the laminated health-care ginger sweets are prolonged.
Description
Technical field
The present invention relates to ginger products development technique field, particularly relate to a kind of by row water diuresis pulullan polysaccharide modified gelatin composite membrane coated pressure layer health care ginger sugar reducing pregnant woman's edema and preparation method thereof.
Background technology
Ginger is perennial Zingiber herbaceous plant, can be edible be fleshy root, general carbohydrate, protein is more, also be rich in gingerol, ginger essential oil, protein, phosphorus matter, vitamin, starch, cellulose and volatile oil and a small amount of mineral matter, blood circulation can be strengthened, stimulate gastric secretion, excited enteron aisle, promote digestion, stomach invigorating improves a poor appetite, exorcising fever and chills, cold headache is had a stuffy nose, cough inverse asthma, anti-nausea, eliminate the phlegm lower gas, to anhydrate swollen inflatable, Appetizing spleen-tonifying, dilute blood, reduce cholesterol, scavenging free radicals, anti-ageing effect of waiting for a long time, a kind of important pungent and fragrant flavorings in Jiang Zuowei world wide, also as Asia traditional medicine food dual purpose plant, the application of its effect is subject to paying close attention to more and more widely, development functionality health care ginger food is more and more welcome.
The development trend of food industry low-saccharification, make this traditional food favored of ginger preserved fruit can not meet the demand of people, be faced with the problem reducing sugar content, abundant nutrition, but, the low-sugar preserved fruit of sugar content less than 50% is relative to traditional preserved fruit of sugar content more than 70%, because lose hyperosmosis and low water activity environment that high sugar brings, the storage life of product and shelf life shorten within 2 months by more than original December, and this also becomes the key issue restricting low sugared ginger preserved fruit; Moreover, if do not prepare ginger preserved fruit, and add preparation ginger taste sugar by ginger extract or powder micro mist, the nutritional labeling of ginger is often caused to be lost in processing or storage process, simultaneously, if only utilize ginger extract, then cause a large amount of wastes of other composition in ginger slag, and then bring the series of problems such as cost increase, environmental pollution.
Summary of the invention
The object of the invention is exactly the defect in order to make up prior art, provides a kind of by row water diuresis pulullan polysaccharide modified gelatin composite membrane coated pressure layer health care ginger sugar reducing pregnant woman's edema and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of pulullan polysaccharide modified gelatin composite membrane coated pressure layer health care ginger sugar being reduced pregnant woman's edema by row water diuresis, comprise following parts by weight of component: oligoisomaltose 3-4, malic acid 2.5-2.8, hard ester acyl lactic acid 0.7-0.8, L-Aspartic acid sodium 0.9-1, vitamin E 0.2-0.3, sodium lactate 4-5, pulullan polysaccharide 4-5, gelatin 2-3, pectin 0.1-0.1, ginger 20-22, crucian carp powder 3-4, rde bean powder 10-11, the clear juice 4-5 of wax gourd, auricularia auriculajudae powder 10-11, mushroom powder 11-12, fermented glutinous rice juice 3.6-3.8, water chestnut starch 8-9, Kelp Powder 7-8, ginkgo Ultramicro-powder 2-3, appropriate algae oil, appropriate deionized water, appropriate water.
Reduced a pulullan polysaccharide modified gelatin composite membrane coated pressure layer health care ginger sugar preparation method for pregnant woman's edema by row water diuresis, comprise the following steps:
(1) oligoisomaltose, malic acid mixing is got, and add gross weight 10-12 deionized water mixing and stirring doubly, look solution must be protected, get after ginger water cleans up, the sheet of 0.15-0.2mm is cut into machine, be dipped into protect in look solution and soak 3-4h, pull out the ginger splices of preliminary treatment is for subsequent use;
(2) by wax gourd juice, fermented glutinous rice juice, crucian carp powder, sodium lactate mixing, and add gross weight 2-3 deionized water doubly and mix, it is for subsequent use to forming uniformly emulsify liquid to add hard ester acyl lactic acid agitating heating 1.5-2h at 70-80 DEG C afterwards; The ginger splices of preliminary treatment is put into the coated 1-2min of uniformly emulsify liquid, take out, put into boiling water and boil 40-60s, pull out and cool low sugared ginger base is for subsequent use;
(3) by rde bean powder, auricularia auriculajudae powder, mushroom powder, water chestnut starch, Kelp Powder mixing, put into the medium and small fire of frying pan and stir-fry 25-30min to slaking, obtain composite powder for subsequent use;
(4) pulullan polysaccharide, gelatin mixing are added gross weight 22-24 deionized water mixing and stirring doubly, add composite powder, L-Aspartic acid sodium, vitamin E that step (1) used colour protecting liquid and the used uniformly emulsify liquid of step (2) and step (3) obtain, stir 2-3h, obtain film liquid for subsequent use;
(5) film liquid is evenly sprayed at low temperature 0 DEG C in the mould scribbling algae oil and forms solid fraction rete, and when ensureing solid fraction thicknesses of layers 0.25-0.3mm, cover upper low sugared ginger base, continue to spray film liquid and form new solid fraction rete, during honest and kind 0.15-0.2mm, place low sugared ginger base, repeat 3-4 time, spraying the solid fraction rete of film liquid formation 0.25-0.3mm, formed overall, carry out pressure layer to entirety afterwards and form the film coated pressure layer ginger sugar be loaded in mould, when wherein repeating, each solid fraction thicknesses of layers is 0.15-0.2mm;
(6) ginkgo Ultramicro-powder and pectin mixing are added gross weight 0.4-0.5 deionized water and stirring doubly evenly after put into steamer steaming upper little fire of combing steam 15-20min to form viscosity gingko pollen body to slaking for subsequent use;
(7) coated for the film be loaded in mould pressure layer ginger sugar is put into the first high temperature of baking box 160 DEG C baking 10-15min, at low temperature 100 DEG C baking 1.3-1.5h, gingko pollen body is fixed afterwards in its surface adhesion, and high temperature 100 DEG C of pasteurize 10-15min, cooling vacuum is packed and be get final product.
Advantage of the present invention is:
The present invention adopts oligoisomaltose, the thin ginger splices of malic acid process, improve piquant taste, adopt ginger, crucian carp powder, rde bean, wax gourd juice, auricularia auriculajudae, mushroom powder, fermented glutinous rice, water chestnut starch, Kelp Powder coordinates oligoisomaltose and pulullan polysaccharide preparation pressure layer ginger sugar, there is sugar content low, nutritious, can promote that pregnant woman blood circulates, avoid or reduce lower limbs of pregnant woman oedema phenomenon, employing lamination layer structure designs, the full use nutriment of ginger, decrease sugared consumption, achieve low sugar, simultaneously, be loaded into more multiple nutrient matter, facilitate the completeness of the enzyme that goes out, extend storage life and shelf life.
Detailed description of the invention
A kind of pulullan polysaccharide modified gelatin composite membrane coated pressure layer health care ginger sugar being reduced pregnant woman's edema by row water diuresis, comprises following parts by weight of component: oligoisomaltose 3, malic acid 2.5, hard ester acyl lactic acid 0.7, L-Asp sodium 0.9, vitamin E 0.2, sodium lactate 4, pulullan polysaccharide 4, gelatin 2, pectin 0.1, ginger 20, crucian carp powder 3, rde bean powder 10, the clear juice of wax gourd 4, auricularia auriculajudae powder 10, mushroom powder 11, fermented glutinous rice juice 3.6, water chestnut starch 8, Kelp Powder 7, ginkgo Ultramicro-powder 2, appropriate algae oil, appropriate deionized water, appropriate water.
Reduced a pulullan polysaccharide modified gelatin composite membrane coated pressure layer health care ginger sugar preparation method for pregnant woman's edema by row water diuresis, comprise the following steps:
(1) get oligoisomaltose, malic acid mixing, and add the deionized water mixing and stirring of gross weight 10 times, look solution must be protected, get after ginger water cleans up, be cut into the sheet of 0.15mm with machine, be dipped into protect in look solution and soak 3h, pull out the ginger splices of preliminary treatment is for subsequent use;
(2) by wax gourd juice, fermented glutinous rice juice, crucian carp powder, sodium lactate mixing, and the deionized water adding gross weight 2 times mixes, and it is for subsequent use to forming uniformly emulsify liquid to add hard ester acyl lactic acid agitating heating 1.5h at 70 DEG C afterwards; The ginger splices of preliminary treatment is put into the coated 1min of uniformly emulsify liquid, take out, put into boiling water and boil 40s, pull out and cool low sugared ginger base is for subsequent use;
(3) by rde bean powder, auricularia auriculajudae powder, mushroom powder, water chestnut starch, Kelp Powder mixing, put into the medium and small fire of frying pan and stir-fry 25min to slaking, obtain composite powder for subsequent use;
(4) pulullan polysaccharide, gelatin are mixed the deionized water mixing and stirring adding gross weight 22 times, add composite powder, L-Asp sodium, vitamin E that step (1) used colour protecting liquid and the used uniformly emulsify liquid of step (2) and step (3) obtain, stir 2h, obtain film liquid for subsequent use;
(5) film liquid is evenly sprayed at low temperature 0 DEG C in the mould scribbling algae oil and forms solid fraction rete, and when ensureing solid fraction thicknesses of layers 0.25mm, cover upper low sugared ginger base, continue to spray film liquid and form new solid fraction rete, during honest and kind 0.15mm, place low sugared ginger base, repeat 3 times, spraying the solid fraction rete of film liquid formation 0.25mm, formed overall, carry out pressure layer to entirety afterwards and form the film coated pressure layer ginger sugar be loaded in mould, when wherein repeating, each solid fraction thicknesses of layers is 0.15mm;
(6) deionized water and stirring ginkgo Ultramicro-powder and pectin mixing being added gross weight 0.4 times evenly after put into steamer steaming upper little fire of combing steam 15min to form viscosity gingko pollen body to slaking for subsequent use;
(7) coated for the film be loaded in mould pressure layer ginger sugar is put into the first high temperature of baking box 160 DEG C baking 10min, at low temperature 100 DEG C baking 1.3h, gingko pollen body is fixed afterwards in its surface adhesion, and high temperature 100 DEG C of pasteurize 10min, cooling vacuum is packed and be get final product.
Claims (2)
1. one kind is reduced the pulullan polysaccharide modified gelatin composite membrane coated pressure layer health care ginger sugar of pregnant woman's edema by row water diuresis, it is characterized in that, comprise following parts by weight of component: oligoisomaltose 3-4, malic acid 2.5-2.8, hard ester acyl lactic acid 0.7-0.8, L-Aspartic acid sodium 0.9-1, vitamin E 0.2-0.3, sodium lactate 4-5, pulullan polysaccharide 4-5, gelatin 2-3, pectin 0.1-0.1, ginger 20-22, crucian carp powder 3-4, rde bean powder 10-11, the clear juice 4-5 of wax gourd, auricularia auriculajudae powder 10-11, mushroom powder 11-12, fermented glutinous rice juice 3.6-3.8, water chestnut starch 8-9, Kelp Powder 7-8, ginkgo Ultramicro-powder 2-3, appropriate algae oil, appropriate deionized water, appropriate water.
2. reduced a pulullan polysaccharide modified gelatin composite membrane coated pressure layer health care ginger sugar preparation method for pregnant woman's edema by row water diuresis, it is characterized in that, comprise the following steps:
(1) oligoisomaltose, malic acid mixing is got, and add gross weight 10-12 deionized water mixing and stirring doubly, look solution must be protected, get after ginger water cleans up, the sheet of 0.15-0.2mm is cut into machine, be dipped into protect in look solution and soak 3-4h, pull out the ginger splices of preliminary treatment is for subsequent use;
(2) by wax gourd juice, fermented glutinous rice juice, crucian carp powder, sodium lactate mixing, and add gross weight 2-3 deionized water doubly and mix, it is for subsequent use to forming uniformly emulsify liquid to add hard ester acyl lactic acid agitating heating 1.5-2h at 70-80 DEG C afterwards; The ginger splices of preliminary treatment is put into the coated 1-2min of uniformly emulsify liquid, take out, put into boiling water and boil 40-60s, pull out and cool low sugared ginger base is for subsequent use;
(3) by rde bean powder, auricularia auriculajudae powder, mushroom powder, water chestnut starch, Kelp Powder mixing, put into the medium and small fire of frying pan and stir-fry 25-30min to slaking, obtain composite powder for subsequent use;
(4) pulullan polysaccharide, gelatin mixing are added gross weight 22-24 deionized water mixing and stirring doubly, add composite powder, L-Aspartic acid sodium, vitamin E that step (1) used colour protecting liquid and the used uniformly emulsify liquid of step (2) and step (3) obtain, stir 2-3h, obtain film liquid for subsequent use;
(5) film liquid is evenly sprayed at low temperature 0 DEG C in the mould scribbling algae oil and forms solid fraction rete, and when ensureing solid fraction thicknesses of layers 0.25-0.3mm, cover upper low sugared ginger base, continue to spray film liquid and form new solid fraction rete, during honest and kind 0.15-0.2mm, place low sugared ginger base, repeat 3-4 time, spraying the solid fraction rete of film liquid formation 0.25-0.3mm, formed overall, carry out pressure layer to entirety afterwards and form the film coated pressure layer ginger sugar be loaded in mould, when wherein repeating, each solid fraction thicknesses of layers is 0.15-0.2mm;
(6) ginkgo Ultramicro-powder and pectin mixing are added gross weight 0.4-0.5 deionized water and stirring doubly evenly after put into steamer steaming upper little fire of combing steam 15-20min to form viscosity gingko pollen body to slaking for subsequent use;
(7) coated for the film be loaded in mould pressure layer ginger sugar is put into the first high temperature of baking box 160 DEG C baking 10-15min, at low temperature 100 DEG C baking 1.3-1.5h, gingko pollen body is fixed afterwards in its surface adhesion, and high temperature 100 DEG C of pasteurize 10-15min, cooling vacuum is packed and be get final product.
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| CN201510994267.1A CN105558237A (en) | 2015-12-28 | 2015-12-28 | Laminated health-care ginger sweets capable of reducing edema of pregnant women through promoting water circulation and diuresis and coated with pullulan polysaccharide modified gelatin composite membranes, and preparation method of laminated health-care ginger sweets |
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| CN201510994267.1A CN105558237A (en) | 2015-12-28 | 2015-12-28 | Laminated health-care ginger sweets capable of reducing edema of pregnant women through promoting water circulation and diuresis and coated with pullulan polysaccharide modified gelatin composite membranes, and preparation method of laminated health-care ginger sweets |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1652692A (en) * | 2002-04-19 | 2005-08-10 | Wm·雷格利Jr·公司 | Triple coated confectionery tablet product |
| CN102100294A (en) * | 2009-12-17 | 2011-06-22 | 苏州知微堂生物科技有限公司 | Middle-warmer-adjusting sugar functional candies and preparation technology thereof |
| CN102100295A (en) * | 2009-12-17 | 2011-06-22 | 苏州知微堂生物科技有限公司 | 'Xiaoyao' sugar functional candies and preparation technology thereof |
| CN104824731A (en) * | 2015-04-13 | 2015-08-12 | 合肥市福来多食品有限公司 | Rancidity removed walnut kernel containing balsam pear and preparation method thereof |
| CN104855665A (en) * | 2015-06-11 | 2015-08-26 | 山东农业大学 | Preparation method of low-sugar preserved ginger |
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- 2015-12-28 CN CN201510994267.1A patent/CN105558237A/en not_active Withdrawn
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1652692A (en) * | 2002-04-19 | 2005-08-10 | Wm·雷格利Jr·公司 | Triple coated confectionery tablet product |
| CN102100294A (en) * | 2009-12-17 | 2011-06-22 | 苏州知微堂生物科技有限公司 | Middle-warmer-adjusting sugar functional candies and preparation technology thereof |
| CN102100295A (en) * | 2009-12-17 | 2011-06-22 | 苏州知微堂生物科技有限公司 | 'Xiaoyao' sugar functional candies and preparation technology thereof |
| CN104824731A (en) * | 2015-04-13 | 2015-08-12 | 合肥市福来多食品有限公司 | Rancidity removed walnut kernel containing balsam pear and preparation method thereof |
| CN104855665A (en) * | 2015-06-11 | 2015-08-26 | 山东农业大学 | Preparation method of low-sugar preserved ginger |
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Application publication date: 20160511 |