CN105981891A - 一种具有预防辐射诱导功能的营养保健膜包覆夹层姜糖及其制备方法 - Google Patents
一种具有预防辐射诱导功能的营养保健膜包覆夹层姜糖及其制备方法 Download PDFInfo
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Abstract
本发明公开了一种具有预防辐射诱导功能的营养保健膜包覆夹层姜糖，包括以下重量份组分：赤藓糖醇、珊瑚姜、龙眼多糖粉、谷氨酰胺、变性小麦淀粉、玛咖粉、苹果干细胞冻干粉、番茄红素、丹皮酚、苦丁黄酮、α-乳清蛋白、混合油脂、乳糖、益生元等。本发明采用龙眼多糖粉、玛咖粉、苹果干细胞冻干粉、番茄红素、丹皮酚、苦丁黄酮配合珊瑚姜制备姜糖，具有良好的抗辐射诱导导致机体病变的功能，在制备过程中，采用姜切片、姜片护色改善口味的浸泡处理、包覆固定化处理、和膜层一起叠层放置、压层、烘烤处理，丰富了营养，使其具有更强的保健功效，同时，该结构在提升制品的品质和口感的同时，可以通过加入的多糖低水分活度物质延长制品的保质期。
Description
技术领域
本发明涉及姜制品深度开发技术领域，尤其涉及一种具有预防辐射诱导功能的营养保健膜包覆夹层姜糖及其制备方法。
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，提供一种具有预防辐射诱导功能的营养保健膜包覆夹层姜糖及其制备方法。
本发明是通过以下技术方案实现的：
一种具有预防辐射诱导功能的营养保健膜包覆夹层姜糖，包括以下重量份组分：赤藓糖醇2.6-2.8、珊瑚姜24-25、龙眼多糖粉3-4、谷氨酰胺1-1.2、变性小麦淀粉10-12、蔗糖酯0.9-1、茶多酚2.2-2.4、玛咖粉3-3.4、苹果干细胞冻干粉5-5.5、番茄红素2-2.3、丹皮酚1.4-1.6、苦丁黄酮2.1-2.2、α-乳清蛋白13-14、混合油脂3-4、乳糖2-3、益生元0.5-0.8、适量的薄荷油、适量的去离子水、适量的水。
一种具有预防辐射诱导功能的营养保健膜包覆夹层姜糖制备方法，包括以下步骤：
（1）取龙眼多糖粉、茶多酚混合，并加入总重量10-12倍的去离子水混合搅拌均匀，得护色溶液，取珊瑚姜用水清洗干净之后，切成0.15-0.2mm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）将变性小麦淀粉、赤藓糖醇混合，并加入总重量2-3倍的去离子水混合均匀，之后加入蔗糖酯在70-80℃下搅拌加热1.8-2h至形成均匀乳化液备用；将初步处理的姜片放入均匀乳化液中包覆1-2min，取出放入通风高温干燥网上干燥40-60s，冷却得低糖姜坯备用；
（3）将α-乳清蛋白、混合油脂、乳糖混合加入总重量38-40倍的去离子水混合，在60℃下搅拌1-1.5h至均匀，加入玛咖粉、苹果干细胞冻干粉、番茄红素、丹皮酚、苦丁黄酮搅拌1.5-1.7h至均匀，继续加入步骤（1）使用过的护色液和步骤（2）使用过的均匀乳化液，搅拌2-3h至均匀，在加入去离子水稀释3-4倍的谷氨酰胺溶液，搅拌0.5-1h至均匀，得膜液备用；
（4）将膜液在低温0℃下均匀喷洒在涂有薄荷油的模具内形成固状膜层，并保证固状膜层厚度0.20-0.25mm时覆盖上低糖姜坯，继续喷洒膜液形成新的固状膜层，厚度0.1-0.15mm时，放置低糖姜坯，重复操作3-4次，在喷洒膜液形成0.2-0.25mm的固状膜层，形成整体，之后对整体进行压层形成装载在模具内的膜包覆压层姜糖，其中重复操作时每次固状膜层厚度为0.1-0.15mm；
（5）将装载在模具内的膜包覆压层姜糖放入烤箱内先高温150℃烘烤10-15min，在低温100℃烘烤1.3-1.5h，之后高温100℃巴氏杀菌10-15min，冷却真空包装即得。
本发明的优点是：
本发明采用龙眼多糖粉、玛咖粉、茶多酚、苹果干细胞冻干粉、番茄红素、丹皮酚、苦丁黄酮配合珊瑚姜制备姜糖，具有良好的抗辐射诱导导致机体病变的功能，在制备过程中，采用姜切片、姜片护色改善口味的浸泡处理、包覆固定化处理、和膜层一起叠层放置、压层、烘烤处理，丰富了营养，使其具有更强的保健功效，同时，该结构在提升制品的品质和口感的同时，可以通过加入的多糖低水分活度物质延长制品的保质期。
具体实施方式
一种具有预防辐射诱导功能的营养保健膜包覆夹层姜糖，包括以下重量份组分：赤藓糖醇2.6、珊瑚姜24、龙眼多糖粉3、谷氨酰胺1、变性小麦淀粉10、蔗糖酯0.9、茶多酚2.2、玛咖粉3、苹果干细胞冻干粉5、番茄红素2、丹皮酚1.4、苦丁黄酮2.1、α乳清蛋白13、混合油脂3、乳糖2、益生元0.5、适量的薄荷油、适量的去离子水、适量的水。
一种具有预防辐射诱导功能的营养保健膜包覆夹层姜糖制备方法，包括以下步骤：
（1）取龙眼多糖粉、茶多酚混合，并加入总重量10倍的去离子水混合搅拌均匀，得护色溶液，取珊瑚姜用水清洗干净之后，切成0.15mm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）将变性小麦淀粉、赤藓糖醇混合，并加入总重量2倍的去离子水混合均匀，之后加入蔗糖酯在70℃下搅拌加热1.8h至形成均匀乳化液备用；将初步处理的姜片放入均匀乳化液中包覆1min，取出放入通风高温干燥网上干燥40s，冷却得低糖姜坯备用；
（3）将α乳清蛋白、混合油脂、乳糖混合加入总重量38倍的去离子水混合，在60℃下搅拌1h至均匀，加入玛咖粉、苹果干细胞冻干粉、番茄红素、丹皮酚、苦丁黄酮搅拌1.5h至均匀，继续加入步骤（1）使用过的护色液和步骤（2）使用过的均匀乳化液，搅拌2h至均匀，在加入去离子水稀释3倍的谷氨酰胺溶液，搅拌0.5h至均匀，得膜液备用；
（4）将膜液在低温0℃下均匀喷洒在涂有薄荷油的模具内形成固状膜层，并保证固状膜层厚度0.20mm时覆盖上低糖姜坯，继续喷洒膜液形成新的固状膜层，厚度0.1mm时，放置低糖姜坯，重复操作3次，在喷洒膜液形成0.2mm的固状膜层，形成整体，之后对整体进行压层形成装载在模具内的膜包覆压层姜糖，其中重复操作时每次固状膜层厚度为0.1mm；
（5）将装载在模具内的膜包覆压层姜糖放入烤箱内先高温150℃烘烤10min，在低温100℃烘烤1.3h，之后高温100℃巴氏杀菌10min，冷却真空包装即得。
Claims (2)
1.一种具有预防辐射诱导功能的营养保健膜包覆夹层姜糖，其特征在于，包括以下重量份组分：赤藓糖醇2.6-2.8、珊瑚姜24-25、龙眼多糖粉3-4、谷氨酰胺1-1.2、变性小麦淀粉10-12、蔗糖酯0.9-1、茶多酚2.2-2.4、玛咖粉3-3.4、苹果干细胞冻干粉5-5.5、番茄红素2-2.3、丹皮酚1.4-1.6、苦丁黄酮2.1-2.2、α-乳清蛋白13-14、混合油脂3-4、乳糖2-3、益生元0.5-0.8、适量的薄荷油、适量的去离子水、适量的水。
2.一种具有预防辐射诱导功能的营养保健膜包覆夹层姜糖制备方法，其特征在于，包括以下步骤：
（1）取龙眼多糖粉、茶多酚混合，并加入总重量10-12倍的去离子水混合搅拌均匀，得护色溶液，取珊瑚姜用水清洗干净之后，切成0.15-0.2mm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）将变性小麦淀粉、赤藓糖醇混合，并加入总重量2-3倍的去离子水混合均匀，之后加入蔗糖酯在70-80℃下搅拌加热1.8-2h至形成均匀乳化液备用；将初步处理的姜片放入均匀乳化液中包覆1-2min，取出放入通风高温干燥网上干燥40-60s，冷却得低糖姜坯备用；
（3）将α-乳清蛋白、混合油脂、乳糖混合加入总重量38-40倍的去离子水混合，在60℃下搅拌1-1.5h至均匀，加入玛咖粉、苹果干细胞冻干粉、番茄红素、丹皮酚、苦丁黄酮搅拌1.5-1.7h至均匀，继续加入步骤（1）使用过的护色液和步骤（2）使用过的均匀乳化液，搅拌2-3h至均匀，在加入去离子水稀释3-4倍的谷氨酰胺溶液，搅拌0.5-1h至均匀，得膜液备用；
（4）将膜液在低温0℃下均匀喷洒在涂有薄荷油的模具内形成固状膜层，并保证固状膜层厚度0.20-0.25mm时覆盖上低糖姜坯，继续喷洒膜液形成新的固状膜层，厚度0.1-0.15mm时，放置低糖姜坯，重复操作3-4次，在喷洒膜液形成0.2-0.25mm的固状膜层，形成整体，之后对整体进行压层形成装载在模具内的膜包覆压层姜糖，其中重复操作时每次固状膜层厚度为0.1-0.15mm；
（5）将装载在模具内的膜包覆压层姜糖放入烤箱内先高温150℃烘烤10-15min，在低温100℃烘烤1.3-1.5h，之后高温100℃巴氏杀菌10-15min，冷却真空包装即得。
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