CN105982264A - Longan and pumpkin-flavored ginger paste and preparation method thereof - Google Patents
Longan and pumpkin-flavored ginger paste and preparation method thereof Download PDFInfo
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- CN105982264A CN105982264A CN201510949843.0A CN201510949843A CN105982264A CN 105982264 A CN105982264 A CN 105982264A CN 201510949843 A CN201510949843 A CN 201510949843A CN 105982264 A CN105982264 A CN 105982264A
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- 235000006886 Zingiber officinale Nutrition 0.000 title claims abstract description 16
- 235000008397 ginger Nutrition 0.000 title claims abstract description 16
- 240000001008 Dimocarpus longan Species 0.000 title claims abstract description 9
- 235000000235 Euphoria longan Nutrition 0.000 title claims abstract description 9
- 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
- 239000000463 material Substances 0.000 claims abstract description 14
- 235000003434 Sesamum indicum Nutrition 0.000 claims abstract description 9
- 235000020416 water chestnut juice Nutrition 0.000 claims abstract description 9
- 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
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims abstract description 7
- 210000003038 endothelium Anatomy 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 7
- 235000000832 Ayote Nutrition 0.000 claims abstract description 5
- 235000009854 Cucurbita moschata Nutrition 0.000 claims abstract description 5
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 claims abstract description 5
- 235000015136 pumpkin Nutrition 0.000 claims abstract description 5
- 244000000231 Sesamum indicum Species 0.000 claims abstract 4
- 239000000284 extract Substances 0.000 claims description 19
- 238000010438 heat treatment Methods 0.000 claims description 15
- 238000000605 extraction Methods 0.000 claims description 14
- 239000003814 drug Substances 0.000 claims description 13
- 210000000582 semen Anatomy 0.000 claims description 13
- 239000007788 liquid Substances 0.000 claims description 12
- 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
- 238000009835 boiling Methods 0.000 claims description 6
- 238000002386 leaching Methods 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 108010059892 Cellulase Proteins 0.000 claims description 3
- 240000004244 Cucurbita moschata Species 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
- 238000002156 mixing Methods 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 230000001105 regulatory effect Effects 0.000 claims description 3
- 238000010025 steaming Methods 0.000 claims description 3
- 241000234314 Zingiber Species 0.000 abstract description 15
- 238000000034 method Methods 0.000 abstract description 6
- 230000000694 effects Effects 0.000 abstract description 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 abstract description 2
- 235000017060 Arachis glabrata Nutrition 0.000 abstract 2
- 244000105624 Arachis hypogaea Species 0.000 abstract 2
- 235000010777 Arachis hypogaea Nutrition 0.000 abstract 2
- 235000018262 Arachis monticola Nutrition 0.000 abstract 2
- 241000219122 Cucurbita Species 0.000 abstract 2
- 235000020232 peanut Nutrition 0.000 abstract 2
- 240000006995 Abutilon theophrasti Species 0.000 abstract 1
- 240000000559 Albizia odoratissima Species 0.000 abstract 1
- 235000011438 Albizia odoratissima Nutrition 0.000 abstract 1
- 230000009286 beneficial effect Effects 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 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
- 241000207961 Sesamum Species 0.000 description 5
- 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
- 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
- 239000004615 ingredient Substances 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
- 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
- 230000007547 defect Effects 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
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition 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)
Abstract
The invention discloses longan and pumpkin-flavored ginger paste which is prepared from the following raw materials in parts by weight: 300-310 parts of ginger, 60-63 parts of pumpkins, 20-22 parts of peanut coats, 30-32 parts of longans, 19-21 parts of sesame paste, 35-38 parts of water chestnut juice, 2-2.3 parts of chingma abutilon seeds, 3-3.2 parts of albizia flowers, 2.8-3 parts of endothelium corneum gigeriae galli, 1.2-1.4 parts of malic acid, 90-95 parts of brown sugar and a right amount of water. The ginger paste disclosed by the invention is prepared by reasonable matching and processing of the ginger and multiple materials, including the pumpkins, the peanut coats, the sesame paste, the water chestnut juice and the like. The ginger paste contains rich raw materials, and the raw materials are matched with the ginger juice extracted by an improved process in the processing process to realize a good effect, so that the ginger paste contains richer nutrients, has good eating taste, avoids single ginger flavor and is beneficial to body health after being eaten for a long time.
Description
Technical field
The present invention relates to zingiber processes food and processing technique field thereof, a kind of Arillus Longan Fructus Cucurbitae moschatae 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 Arillus Longan Fructus Cucurbitae moschatae taste ginge extract paste and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of Arillus Longan Fructus Cucurbitae moschatae taste ginge extract paste, it is characterised in that be made up of following raw material:
Rhizoma Zingiberis Recens 300-310, Fructus Cucurbitae moschatae 60-63, Semen arachidis hypogaeae Folium Styracis Suberifoliae clothing 20-22, Arillus Longan 30-32, sesame paste 19-21, water chestnut juice 35-38, Semen Abutili 2-2.3, Flos Albiziae 3-3.2, Endothelium Corneum Gigeriae Galli 2.8-3, malic acid 1.2-1.4, brown sugar 90-95 and water are appropriate.
The preparation method of described a kind of Arillus Longan Fructus Cucurbitae moschatae 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) Fructus Cucurbitae moschatae is cut into water proof steaming and decocting after block, after cooking, blends into minced pumpkin, then by it with sesame paste, together with, add the warm water of 3-4 times, stirring is mixed into scattered paste shape, then is incubated under the conditions of being placed on 60-65 DEG C；
(3) Semen Abutili, Flos Albiziae, Endothelium Corneum Gigeriae Galli are mixed, add 6-7 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) by Semen arachidis hypogaeae Folium Styracis Suberifoliae clothing together with Arillus Longan, add 2-3 times of water big fire and simmer half an hour, then the concentrated liquid of tradition Chinese medicine of step 3 is admixed in it, then boil with little fire heating, after boiling, gained material is carried out making beating operation, crosses leaching serosity；
(5) being admixed together with the serosity of step 4 by the scattered paste shape material of step 2 in the Sucus Zingberis of step 1 gained, agitating heating is boiled, and crosses 40 mesh sieves after boiling, after finally gained material being regulated with malic acid, the infusion of the least fire, admixes brown sugar and water chestnut juice, until being cooked into thick pureed simultaneously；
(6) 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:
Various materials is reasonably combined is processed into by Rhizoma Zingiberis Recens and Fructus Cucurbitae moschatae, Semen arachidis hypogaeae Folium Styracis Suberifoliae clothing, sesame paste, water chestnut juice etc. for ginge extract paste of the present invention, abundant raw material, coordinate the Sucus Zingberis improving technique extraction in the course of processing effective again, make the nutrition contained by ginge extract paste more rich, and edible features good taste, it not single Rhizoma Zingiberis Recens taste, be eaten for a long time and be of value to healthy.
Detailed description of the invention
A kind of Arillus Longan Fructus Cucurbitae moschatae taste ginge extract paste, is made up of following raw material:
Rhizoma Zingiberis Recens 300-310, Fructus Cucurbitae moschatae 60-63, Semen arachidis hypogaeae Folium Styracis Suberifoliae clothing 20-22, Arillus Longan 30-32, sesame paste 19-21, water chestnut juice 35-38, Semen Abutili 2-2.3, Flos Albiziae 3-3.2, Endothelium Corneum Gigeriae Galli 2.8-3, malic acid 1.2-1.4, brown sugar 90-95 and water are appropriate.
A kind of preparation method of Arillus Longan Fructus Cucurbitae moschatae 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) Fructus Cucurbitae moschatae is cut into water proof steaming and decocting after block, after cooking, blends into minced pumpkin, then by it with sesame paste, together with, add the warm water of 3-4 times, stirring is mixed into scattered paste shape, then is incubated under the conditions of being placed on 60-65 DEG C；
(3) Semen Abutili, Flos Albiziae, Endothelium Corneum Gigeriae Galli are mixed, add 6-7 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) by Semen arachidis hypogaeae Folium Styracis Suberifoliae clothing together with Arillus Longan, add 2-3 times of water big fire and simmer half an hour, then the concentrated liquid of tradition Chinese medicine of step 3 is admixed in it, then boil with little fire heating, after boiling, gained material is carried out making beating operation, crosses leaching serosity；
(5) being admixed together with the serosity of step 4 by the scattered paste shape material of step 2 in the Sucus Zingberis of step 1 gained, agitating heating is boiled, and crosses 40 mesh sieves after boiling, after finally gained material being regulated with malic acid, the infusion of the least fire, admixes brown sugar and water chestnut juice, until being cooked into thick pureed simultaneously；
(6) 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. an Arillus Longan Fructus Cucurbitae moschatae taste ginge extract paste, it is characterised in that be made up of following raw material:
Rhizoma Zingiberis Recens 300-310, Fructus Cucurbitae moschatae 60-63, Semen arachidis hypogaeae Folium Styracis Suberifoliae clothing 20-22, Arillus Longan 30-32, sesame paste 19-21, water chestnut juice 35-38, Semen Abutili 2-2.3, Flos Albiziae 3-3.2, Endothelium Corneum Gigeriae Galli 2.8-3, malic acid 1.2-1.4, brown sugar 90-95 and water are appropriate.
The preparation method of a kind of Arillus Longan Fructus Cucurbitae moschatae 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) Fructus Cucurbitae moschatae is cut into water proof steaming and decocting after block, after cooking, blends into minced pumpkin, then by it with sesame paste, together with, add the warm water of 3-4 times, stirring is mixed into scattered paste shape, then is incubated under the conditions of being placed on 60-65 DEG C；
(3) Semen Abutili, Flos Albiziae, Endothelium Corneum Gigeriae Galli are mixed, add 6-7 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) by Semen arachidis hypogaeae Folium Styracis Suberifoliae clothing together with Arillus Longan, add 2-3 times of water big fire and simmer half an hour, then the concentrated liquid of tradition Chinese medicine of step 3 is admixed in it, then boil with little fire heating, after boiling, gained material is carried out making beating operation, crosses leaching serosity；
(5) being admixed together with the serosity of step 4 by the scattered paste shape material of step 2 in the Sucus Zingberis of step 1 gained, agitating heating is boiled, and crosses 40 mesh sieves after boiling, after finally gained material being regulated with malic acid, the infusion of the least fire, admixes brown sugar and water chestnut juice, until being cooked into thick pureed simultaneously；
(6) 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 |
|---|---|---|---|
| CN201510949843.0A CN105982264A (en) | 2015-12-18 | 2015-12-18 | Longan and pumpkin-flavored ginger paste and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510949843.0A CN105982264A (en) | 2015-12-18 | 2015-12-18 | Longan and pumpkin-flavored ginger paste and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105982264A true CN105982264A (en) | 2016-10-05 |
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ID=57040367
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510949843.0A Withdrawn CN105982264A (en) | 2015-12-18 | 2015-12-18 | Longan and pumpkin-flavored ginger paste and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105982264A (en) |
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2015
- 2015-12-18 CN CN201510949843.0A patent/CN105982264A/en not_active Withdrawn
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Application publication date: 20161005 |
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