CN105558239A - 一种具有降血脂作用的紫苏仿生姜糖及其制备方法 - Google Patents
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Abstract
本发明属于姜糖加工领域,具体公开了一种具有降血脂作用的紫苏仿生姜糖,包括以下组分:高山姜、改性乳糖醇阳离子液、木寡糖、交联微晶纤维素、葛根粉、牛磺酸、紫苏籽油、紫苏油粕超微粉、苦瓜汁、脱色黑木耳超微粉、脱脂黑豆粉、玉米油。本发明采用改性乳糖醇阳离子液、木寡糖功能性炭结合紫苏油粕超微粉、脱色黑木耳超微粉、脱脂黑豆粉制备仿生姜糖,具有低糖特点;采用高山姜、紫苏等搭配,能够有效降血脂;在制备的过程中,对姜汁活性挥发成分进行包埋处理,改善了姜汁的辛辣口,提高了活性功效;采用交联微晶纤维素处理的姜粗纤维的人为加入,使得姜糖片的纹理更加逼真,也提高了姜制品的耐咀嚼感,全方位提高了该功能性姜糖片的品质。
Description
技术领域
本发明涉及姜糖加工技术领域,尤其涉及一种具有降血脂作用的紫苏仿生姜糖及其制备方法。
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。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
本发明针对高功能姜糖的开发需求,提供一种具有降血脂作用的紫苏仿生姜糖及其制备方法。
本发明是通过以下技术方案实现的:
一种具有降血脂作用的紫苏仿生姜糖,包括以下重量份组分:高山姜38-40、改性乳糖醇阳离子液2-3、木寡糖6-8、交联微晶纤维素4-5、葛根粉22-23、牛磺酸2-3、紫苏籽油3-4、紫苏油粕超微粉10-12、苦瓜汁3-4、脱色黑木耳超微粉14-16、脱脂黑豆粉12-14、玉米油4-5、高甲氧基果胶0.2-0.3、淀粉酶0.18-0.2、葫芦巴胶0.15-0.19、适量的去离子水、适量的水。
一种具有降血脂作用的紫苏仿生姜糖制备方法,包括以下步骤:
(1)取高山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,采用低温分子蒸馏技术蒸馏1-2h姜汁浸提物和浸提剩余液,将姜汁浸提物和改性乳糖醇阳离子液、高甲氧基果胶、紫苏籽油以及总重量1-2倍的去离子水混合,以3000r/min搅拌6-10h至均匀,喷雾干燥得包覆姜风味物质的低糖油脂纳米粒备用;
(2)将苦瓜汁、玉米油、牛磺酸、浸提剩余物、以及总重量2-3倍的去离子水混合在50℃下搅拌30-50min,得复合液备用;
(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,将该滤渣和交联微晶纤维素混合,在80℃下混合加热1-2h,得改性姜粗纤维备用;
(4)将葛根粉、紫苏油粕超微粉、脱色黑木耳超微粉、脱脂黑豆粉、木寡糖以及总重量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包覆姜风味物质的低糖油脂纳米粒、复合液搅拌1-2h至均匀,之后继续保持该加热温度并缓慢加入用去离子水稀释6倍的葫芦巴胶溶液搅拌1-2h至均匀得半熟化糖液备用;
(5)将半熟化糖液浇筑在带红外烘烤功能的模具内时,均匀有序的加入改性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2.4-2.8mm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2-2.3mm的姜糖片,真空包装即得。
本发明的优点是:
本发明采用改性乳糖醇阳离子液、木寡糖功能性炭结合紫苏油粕超微粉、脱色黑木耳超微粉、脱脂黑豆粉制备仿生姜糖,具有低糖特点;采用高山姜、紫苏、苦瓜汁、脱色黑木耳超微粉、黑豆粉的搭配,能够有效降血脂;在制备的过程中,采用改性乳糖醇阳离子液、高甲氧基果胶、紫苏籽油对姜汁活性挥发成分进行包埋处理,改善了姜汁的辛辣口味,同时协同高甲氧基果胶、紫苏籽油提高了活性功效;采用交联微晶纤维素处理的姜粗纤维的人为加入,使得姜糖片的纹理更加逼真,也提高了姜制品的耐咀嚼感,全方位提高了该功能性姜糖片的品质。
具体实施方式
一种具有降血脂作用的紫苏仿生姜糖,包括以下重量份组分:高山姜38、改性乳糖醇阳离子液2、木寡糖6、交联微晶纤维素4、葛根粉22、牛磺酸2、紫苏籽油3、紫苏油粕超微粉10、苦瓜汁3、脱色黑木耳超微粉14、脱脂黑豆粉12、玉米油4、高甲氧基果胶0.2、淀粉酶0.18、葫芦巴胶0.15、适量的去离子水、适量的水。
一种具有降血脂作用的紫苏仿生姜糖制备方法,包括以下步骤:
(1)取高山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,采用低温分子蒸馏技术蒸馏1h姜汁浸提物和浸提剩余液,将姜汁浸提物和改性乳糖醇阳离子液、高甲氧基果胶、紫苏籽油以及总重量1倍的去离子水混合,以3000r/min搅拌6h至均匀,喷雾干燥得包覆姜风味物质的低糖油脂纳米粒备用;
(2)将苦瓜汁、玉米油、牛磺酸、浸提剩余物、以及总重量2倍的去离子水混合在50℃下搅拌30min,得复合液备用;
(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,将该滤渣和交联微晶纤维素混合,在80℃下混合加热1h,得改性姜粗纤维备用;
(4)将葛根粉、紫苏油粕超微粉、脱色黑木耳超微粉、脱脂黑豆粉、木寡糖以及总重量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包覆姜风味物质的低糖油脂纳米粒、复合液搅拌1h至均匀,之后继续保持该加热温度并缓慢加入用去离子水稀释6倍的葫芦巴胶溶液搅拌1h至均匀得半熟化糖液备用;
(5)将半熟化糖液浇筑在带红外烘烤功能的模具内时,均匀有序的加入改性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)
1.一种具有降血脂作用的紫苏仿生姜糖,其特征在于,包括以下重量份组分:高山姜38-40、改性乳糖醇阳离子液2-3、木寡糖6-8、交联微晶纤维素4-5、葛根粉22-23、牛磺酸2-3、紫苏籽油3-4、紫苏油粕超微粉10-12、苦瓜汁3-4、脱色黑木耳超微粉14-16、脱脂黑豆粉12-14、玉米油4-5、高甲氧基果胶0.2-0.3、淀粉酶0.18-0.2、葫芦巴胶0.15-0.19、适量的去离子水、适量的水。
2.一种具有降血脂作用的紫苏仿生姜糖制备方法,其特征在于,包括以下步骤:
(1)取高山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,采用低温分子蒸馏技术蒸馏1-2h姜汁浸提物和浸提剩余液,将姜汁浸提物和改性乳糖醇阳离子液、高甲氧基果胶、紫苏籽油以及总重量1-2倍的去离子水混合,以3000r/min搅拌6-10h至均匀,喷雾干燥得包覆姜风味物质的低糖油脂纳米粒备用;
(2)将苦瓜汁、玉米油、牛磺酸、浸提剩余物、以及总重量2-3倍的去离子水混合在50℃下搅拌30-50min,得复合液备用;
(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,将该滤渣和交联微晶纤维素混合,在80℃下混合加热1-2h,得改性姜粗纤维备用;
(4)将葛根粉、紫苏油粕超微粉、脱色黑木耳超微粉、脱脂黑豆粉、木寡糖以及总重量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包覆姜风味物质的低糖油脂纳米粒、复合液搅拌1-2h至均匀,之后继续保持该加热温度并缓慢加入用去离子水稀释6倍的葫芦巴胶溶液搅拌1-2h至均匀得半熟化糖液备用;
(5)将半熟化糖液浇筑在带红外烘烤功能的模具内时,均匀有序的加入改性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2.4-2.8mm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2-2.3mm的姜糖片,真空包装即得。
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