CN105982262A - Pineapple and buttered tea-flavored ginger paste and preparation method thereof - Google Patents
Pineapple and buttered tea-flavored ginger paste and preparation method thereof Download PDFInfo
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- CN105982262A CN105982262A CN201510949826.7A CN201510949826A CN105982262A CN 105982262 A CN105982262 A CN 105982262A CN 201510949826 A CN201510949826 A CN 201510949826A CN 105982262 A CN105982262 A CN 105982262A
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- ginger
- pineapple
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- rhizoma zingiberis
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- 235000006886 Zingiber officinale Nutrition 0.000 title claims abstract description 18
- 235000008397 ginger Nutrition 0.000 title claims abstract description 18
- 235000007119 Ananas comosus Nutrition 0.000 title claims abstract description 11
- 244000099147 Ananas comosus Species 0.000 title claims abstract 4
- 238000002360 preparation method Methods 0.000 title claims description 7
- 244000273928 Zingiber officinale Species 0.000 title claims 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 21
- 239000000843 powder Substances 0.000 claims abstract description 13
- 244000068988 Glycine max Species 0.000 claims abstract description 9
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 9
- 235000013997 pineapple juice Nutrition 0.000 claims abstract description 9
- 239000000463 material Substances 0.000 claims abstract description 8
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims abstract description 7
- 244000183685 Citrus aurantium Species 0.000 claims abstract description 7
- 235000007716 Citrus aurantium Nutrition 0.000 claims abstract description 7
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims abstract description 7
- 239000001630 malic acid Substances 0.000 claims abstract description 7
- 235000011090 malic acid Nutrition 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 244000269722 Thea sinensis Species 0.000 claims abstract 6
- 239000000284 extract Substances 0.000 claims description 20
- 239000003814 drug Substances 0.000 claims description 13
- 238000000605 extraction Methods 0.000 claims description 13
- 238000010438 heat treatment Methods 0.000 claims description 12
- 239000007788 liquid Substances 0.000 claims description 12
- 238000009835 boiling Methods 0.000 claims description 9
- 108090000790 Enzymes Proteins 0.000 claims description 8
- 102000004190 Enzymes Human genes 0.000 claims description 8
- 229940088598 enzyme Drugs 0.000 claims description 8
- 241000628997 Flos Species 0.000 claims description 6
- 238000010009 beating Methods 0.000 claims description 6
- 238000002386 leaching Methods 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 108010059892 Cellulase Proteins 0.000 claims description 3
- 238000007664 blowing Methods 0.000 claims description 3
- 229940106157 cellulase Drugs 0.000 claims description 3
- 239000012141 concentrate Substances 0.000 claims description 3
- 238000010411 cooking Methods 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 238000005485 electric heating Methods 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 239000011521 glass Substances 0.000 claims description 3
- 238000001802 infusion Methods 0.000 claims description 3
- 230000001105 regulatory effect Effects 0.000 claims description 3
- 238000010025 steaming Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 241000234314 Zingiber Species 0.000 abstract description 17
- 230000000694 effects Effects 0.000 abstract description 5
- 238000000034 method Methods 0.000 abstract description 5
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 abstract description 3
- 230000007547 defect Effects 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 241000205585 Aquilegia canadensis Species 0.000 abstract 1
- 244000189799 Asimina triloba Species 0.000 abstract 1
- 235000006264 Asimina triloba Nutrition 0.000 abstract 1
- 235000009467 Carica papaya Nutrition 0.000 abstract 1
- 235000000228 Citrus myrtifolia Nutrition 0.000 abstract 1
- 235000016646 Citrus taiwanica Nutrition 0.000 abstract 1
- 244000302512 Momordica charantia Species 0.000 abstract 1
- 235000009811 Momordica charantia Nutrition 0.000 abstract 1
- 240000001949 Taraxacum officinale Species 0.000 abstract 1
- 235000005187 Taraxacum officinale ssp. officinale Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 241001122767 Theaceae Species 0.000 description 12
- 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 8
- JZLXEKNVCWMYHI-UHFFFAOYSA-N gingerol Natural products CCCCC(O)CC(=O)CCC1=CC=C(O)C(OC)=C1 JZLXEKNVCWMYHI-UHFFFAOYSA-N 0.000 description 8
- 235000002780 gingerol Nutrition 0.000 description 8
- 241000234671 Ananas Species 0.000 description 7
- 239000003921 oil Substances 0.000 description 7
- 229930003944 flavone Natural products 0.000 description 4
- 235000011949 flavones Nutrition 0.000 description 4
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 2
- 230000003078 antioxidant effect Effects 0.000 description 2
- 230000002255 enzymatic effect Effects 0.000 description 2
- 150000002212 flavone derivatives Chemical class 0.000 description 2
- 150000002213 flavones Chemical class 0.000 description 2
- 238000002955 isolation Methods 0.000 description 2
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 2
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 208000008454 Hyperhidrosis Diseases 0.000 description 1
- 208000007107 Stomach Ulcer Diseases 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 239000002671 adjuvant Substances 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 230000010100 anticoagulation Effects 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 235000010323 ascorbic acid Nutrition 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 208000013219 diaphoresis Diseases 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000009746 freeze damage Effects 0.000 description 1
- 201000005917 gastric ulcer Diseases 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 239000000341 volatile oil Substances 0.000 description 1
- 230000008673 vomiting Effects 0.000 description 1
Classifications
-
- 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
Landscapes
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses pineapple and buttered tea-flavored ginger paste which is prepared from the following raw materials in parts by weight: 300-310 parts of ginger, 60-65 parts of pineapple juice, 28-30 parts of buttered tea, 16-18 parts of pawpaw seed powder, 20-23 parts of soybean hulls, 15-17 parts of bitter melon slices, 3-3.2 parts of citrus aurantium, 3.4-3.5 parts of honeysuckle flowers, 3.4-3.7 parts of dandelions, 1.2-1.4 parts of malic acid, 90-95 parts of brown sugar and a right amount of water. In the processing process of the ginger paste disclosed by the invention, firstly the ginger juice extracted from the ginger as a main material has a good effect, and then the ginger juice is matched and processed together with auxiliary materials, including the pineapple juice, the buttered tea, the soybean hulls and the like, so as to overcome the defects of single taste and poor flavor, so that the ginger paste disclosed by the invention has unique taste, the nutritional value of the ginger paste is higher than the nutritional value of single ginger paste, and the ginger paste has relatively good nutrition and health-care effects and is long in storage period and convenient to eat.
Description
Technical field
The present invention relates to zingiber processes food and processing technique field thereof, a kind of pineapple cake oil tea taste ginge extract paste and preparation method thereof.
Background technology
Rhizoma Zingiberis Recens is warm in nature, acrid in the mouth, can enter lung taste three warp, has cold relieving, diaphoresis, town to vomit, the effect such as wind dispelling.In Rhizoma Zingiberis Recens in addition to containing carbohydrate, protein, vitamin and content of mineral substances are the highest, rich in pungent aromatic strongly fragrant volatile oil and gingerol etc., have special fragrant pungent, are deeply liked by consumers in general.But fresh ginger is difficult to storage, it is easy to germinate after fresh ginger rest period, should anti-cold solar heat protection again in storage, well-ventilated to be required, to get rid of bad air, when reserve temperature is vulnerable to freeze injury less than 10 DEG C, Rhizoma Zingiberis Recens after enduring cold is the most rotten, it is impossible to use.If its effective ingredient can be extracted, make ginge extract paste, it is possible to resolve store and use problem.
Gingerol contained in Rhizoma Zingiberis Recens is the main active substances in Rhizoma Zingiberis Recens, and modern medicine study shows, gingerol has heart tonifying, prevents the effects such as cardiovascular disease, anticoagulation, antitumor, antiinflammatory, anti-gastric-ulcer.Ginger Flavonoid is a newfound compound of class, has stronger antioxidant activity, and its antioxidant activity is all better than citric acid and ascorbic acid.When Rhizoma Zingiberis Recens extracts, extract gingerol content number be evaluate Sucus Zingberis quality important indicator, and the gingerol content dissolved in Sucus Zingberis and the number of flavones content, closely related with the parameter of Rhizoma Zingiberis Recens extracting juice process, in extracting Rhizoma Zingiberis Recens during effective ingredient, flavone and the gingerol content extracted in Rhizoma Zingiberis Recens is all had a very big impact by amount of water, Extracting temperature, extraction time, enzyme dosage, it is desirable to the gingerol content of extraction and flavones content can keep higher level.
Summary of the invention
The present invention is in order to make up the defect of prior art, it is provided that a kind of pineapple cake oil tea taste ginge extract paste and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of pineapple cake oil tea taste ginge extract paste, it is characterised in that be made up of following raw material:
Rhizoma Zingiberis Recens 300-310, pineapple juice 60-65, buttered tea 28-30, Semen Fructus Chaenomelis powder 16-18, soybean cover 20-23, Fructus Momordicae charantiae slice 15-17, Citrus aurantium L. var. amara Engl. 3-3.2, Flos Lonicerae 3.4-3.5, Herba Taraxaci 3.4-3.7, malic acid 1.2-1.4, brown sugar 90-95 and water are appropriate.
The preparation method of described a kind of pineapple cake oil tea taste ginge extract paste, it is characterised in that include following step:
(1) it is positioned in the electric heating constant-temperature blowing drying box of 63-65 DEG C after fresh ginger peeling being cleaned, dry surface moisture, it is cut into Rhizoma Zingiberis Recens block again, and backward Rhizoma Zingiberis Recens block adds its water of 6 times stirring crushing and beating, add the mixed enzyme being made up of cellulase and pectase according to the mass ratio of 2:1, enzyme dosage is 4800mg/L, and to Rhizoma Zingiberis Recens heating extraction 40 minutes under the conditions of 45 DEG C, last sucking filtration obtains Sucus Zingberis；
(2) by soybean cover water proof steaming and decocting, after cooking, it is ground in super micron mill together with Semen Fructus Chaenomelis powder powder；Additionally carry out making beating operation by adding 3-4 times of water in Fructus Momordicae charantiae slice, cross leaching serosity；
(3) Citrus aurantium L. var. amara Engl., Flos Lonicerae, Herba Taraxaci are mixed, add 7-8 times of water heating and decoct 15-18 minute, cross leaching Chinese medicine extraction liquid, then Chinese medicine extraction liquid is carried out heating and concentrates, take the concentrated liquid of tradition Chinese medicine；
(4) together with pineapple juice is mixed with buttered tea mixing, add 2-3 times of water and heat stewed boiling, it is cooled to 60-63 DEG C after boiling, then is admixed in the Sucus Zingberis of step 1 gained, be simultaneously introduced step 2 gained powder, serosity and the concentrated liquid of tradition Chinese medicine of step 3, it is stirred for heating to boil, 40 mesh sieves are crossed after boiling, after finally gained material being regulated with malic acid, then the infusion of little fire, admix brown sugar, until being cooked into thick pureed simultaneously；
(5) load in glass jar after the thick pureed material mixing of last for step 4 gained, then sterilize 28-30 minute under the conditions of 100 DEG C, after taking out cooling, i.e. obtain ginge extract paste.
Step 1 of the present invention operation is that fresh ginger has been carried out enzymatic isolation method extraction, enzymatic isolation method extracts the optimal processing parameter of Sucus Zingberis: amount of water is Rhizoma Zingiberis Recens quality 6 times, enzyme dosage 4800mg/L, hydrolysis temperature 45 DEG C, the parameter of 40 minutes extraction times, under the conditions of Gai, the effect extracting Sucus Zingberis is preferable, and gingerol contained in its extract and the content of flavone can reach higher level simultaneously.
Advantages of the present invention:
The Sucus Zingberis that first major ingredient Rhizoma Zingiberis Recens is extracted in the course of processing by ginge extract paste of the present invention is effective, arrange in pairs or groups with adjuvant pineapple juice, buttered tea, soybean cover etc. again and process, overcome that taste is single, the shortcoming of weak flavor, make ginge extract paste special taste of the present invention, and nutritive value is higher than single ginge extract paste, there is stronger nutritional health function simultaneously, and period of storage is long, instant.
Detailed description of the invention
A kind of pineapple cake oil tea taste ginge extract paste, is made up of following raw material:
Rhizoma Zingiberis Recens 300-310, pineapple juice 60-65, buttered tea 28-30, Semen Fructus Chaenomelis powder 16-18, soybean cover 20-23, Fructus Momordicae charantiae slice 15-17, Citrus aurantium L. var. amara Engl. 3-3.2, Flos Lonicerae 3.4-3.5, Herba Taraxaci 3.4-3.7, malic acid 1.2-1.4, brown sugar 90-95 and water are appropriate.
A kind of preparation method of pineapple cake oil tea taste ginge extract paste, including following step:
(1) it is positioned in the electric heating constant-temperature blowing drying box of 63-65 DEG C after fresh ginger peeling being cleaned, dry surface moisture, it is cut into Rhizoma Zingiberis Recens block again, and backward Rhizoma Zingiberis Recens block adds its water of 6 times stirring crushing and beating, add the mixed enzyme being made up of cellulase and pectase according to the mass ratio of 2:1, enzyme dosage is 4800mg/L, and to Rhizoma Zingiberis Recens heating extraction 40 minutes under the conditions of 45 DEG C, last sucking filtration obtains Sucus Zingberis；
(2) by soybean cover water proof steaming and decocting, after cooking, it is ground in super micron mill together with Semen Fructus Chaenomelis powder powder；Additionally carry out making beating operation by adding 3-4 times of water in Fructus Momordicae charantiae slice, cross leaching serosity；
(3) Citrus aurantium L. var. amara Engl., Flos Lonicerae, Herba Taraxaci are mixed, add 7-8 times of water heating and decoct 15-18 minute, cross leaching Chinese medicine extraction liquid, then Chinese medicine extraction liquid is carried out heating and concentrates, take the concentrated liquid of tradition Chinese medicine；
(4) together with pineapple juice is mixed with buttered tea mixing, add 2-3 times of water and heat stewed boiling, it is cooled to 60-63 DEG C after boiling, then is admixed in the Sucus Zingberis of step 1 gained, be simultaneously introduced step 2 gained powder, serosity and the concentrated liquid of tradition Chinese medicine of step 3, it is stirred for heating to boil, 40 mesh sieves are crossed after boiling, after finally gained material being regulated with malic acid, then the infusion of little fire, admix brown sugar, until being cooked into thick pureed simultaneously；
(5) load in glass jar after the thick pureed material mixing of last for step 4 gained, then sterilize 28-30 minute under the conditions of 100 DEG C, after taking out cooling, i.e. obtain ginge extract paste.
Claims (2)
1. a pineapple cake oil tea taste ginge extract paste, it is characterised in that be made up of following raw material:
Rhizoma Zingiberis Recens 300-310, pineapple juice 60-65, buttered tea 28-30, Semen Fructus Chaenomelis powder 16-18, soybean cover 20-23, Fructus Momordicae charantiae slice 15-17, Citrus aurantium L. var. amara Engl. 3-3.2, Flos Lonicerae 3.4-3.5, Herba Taraxaci 3.4-3.7, malic acid 1.2-1.4, brown sugar 90-95 and water are appropriate.
The preparation method of a kind of pineapple cake oil tea taste ginge extract paste, it is characterised in that include following step:
(1) it is positioned in the electric heating constant-temperature blowing drying box of 63-65 DEG C after fresh ginger peeling being cleaned, dry surface moisture, it is cut into Rhizoma Zingiberis Recens block again, and backward Rhizoma Zingiberis Recens block adds its water of 6 times stirring crushing and beating, add the mixed enzyme being made up of cellulase and pectase according to the mass ratio of 2:1, enzyme dosage is 4800mg/L, and to Rhizoma Zingiberis Recens heating extraction 40 minutes under the conditions of 45 DEG C, last sucking filtration obtains Sucus Zingberis；
(2) by soybean cover water proof steaming and decocting, after cooking, it is ground in super micron mill together with Semen Fructus Chaenomelis powder powder；Additionally carry out making beating operation by adding 3-4 times of water in Fructus Momordicae charantiae slice, cross leaching serosity；
(3) Citrus aurantium L. var. amara Engl., Flos Lonicerae, Herba Taraxaci are mixed, add 7-8 times of water heating and decoct 15-18 minute, cross leaching Chinese medicine extraction liquid, then Chinese medicine extraction liquid is carried out heating and concentrates, take the concentrated liquid of tradition Chinese medicine；
(4) together with pineapple juice is mixed with buttered tea mixing, add 2-3 times of water and heat stewed boiling, it is cooled to 60-63 DEG C after boiling, then is admixed in the Sucus Zingberis of step 1 gained, be simultaneously introduced step 2 gained powder, serosity and the concentrated liquid of tradition Chinese medicine of step 3, it is stirred for heating to boil, 40 mesh sieves are crossed after boiling, after finally gained material being regulated with malic acid, then the infusion of little fire, admix brown sugar, until being cooked into thick pureed simultaneously；
(5) load in glass jar after the thick pureed material mixing of last for step 4 gained, then sterilize 28-30 minute under the conditions of 100 DEG C, after taking out cooling, i.e. obtain ginge extract paste.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510949826.7A CN105982262A (en) | 2015-12-18 | 2015-12-18 | Pineapple and buttered tea-flavored ginger paste and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510949826.7A CN105982262A (en) | 2015-12-18 | 2015-12-18 | Pineapple and buttered tea-flavored ginger paste and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105982262A true CN105982262A (en) | 2016-10-05 |
Family
ID=57040310
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510949826.7A Withdrawn CN105982262A (en) | 2015-12-18 | 2015-12-18 | Pineapple and buttered tea-flavored ginger paste and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105982262A (en) |
-
2015
- 2015-12-18 CN CN201510949826.7A patent/CN105982262A/en not_active Withdrawn
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Application publication date: 20161005 |
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