CN106035927A - Fresh ginger and brown sugar food - Google Patents
Fresh ginger and brown sugar food Download PDFInfo
- Publication number
- CN106035927A CN106035927A CN201610348078.1A CN201610348078A CN106035927A CN 106035927 A CN106035927 A CN 106035927A CN 201610348078 A CN201610348078 A CN 201610348078A CN 106035927 A CN106035927 A CN 106035927A
- Authority
- CN
- China
- Prior art keywords
- rhizoma zingiberis
- powder
- parts
- fresh ginger
- zingiberis recens
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013305 food Nutrition 0.000 title claims abstract description 16
- 235000006886 Zingiber officinale Nutrition 0.000 title abstract description 13
- 235000008397 ginger Nutrition 0.000 title abstract description 13
- 241000234314 Zingiber Species 0.000 title abstract 11
- 239000000843 powder Substances 0.000 claims abstract description 32
- 229920001202 Inulin Polymers 0.000 claims abstract description 14
- JYJIGFIDKWBXDU-MNNPPOADSA-N inulin Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(OC[C@]3(OC[C@]4(OC[C@]5(OC[C@]6(OC[C@]7(OC[C@]8(OC[C@]9(OC[C@]%10(OC[C@]%11(OC[C@]%12(OC[C@]%13(OC[C@]%14(OC[C@]%15(OC[C@]%16(OC[C@]%17(OC[C@]%18(OC[C@]%19(OC[C@]%20(OC[C@]%21(OC[C@]%22(OC[C@]%23(OC[C@]%24(OC[C@]%25(OC[C@]%26(OC[C@]%27(OC[C@]%28(OC[C@]%29(OC[C@]%30(OC[C@]%31(OC[C@]%32(OC[C@]%33(OC[C@]%34(OC[C@]%35(OC[C@]%36(O[C@@H]%37[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O%37)O)[C@H]([C@H](O)[C@@H](CO)O%36)O)[C@H]([C@H](O)[C@@H](CO)O%35)O)[C@H]([C@H](O)[C@@H](CO)O%34)O)[C@H]([C@H](O)[C@@H](CO)O%33)O)[C@H]([C@H](O)[C@@H](CO)O%32)O)[C@H]([C@H](O)[C@@H](CO)O%31)O)[C@H]([C@H](O)[C@@H](CO)O%30)O)[C@H]([C@H](O)[C@@H](CO)O%29)O)[C@H]([C@H](O)[C@@H](CO)O%28)O)[C@H]([C@H](O)[C@@H](CO)O%27)O)[C@H]([C@H](O)[C@@H](CO)O%26)O)[C@H]([C@H](O)[C@@H](CO)O%25)O)[C@H]([C@H](O)[C@@H](CO)O%24)O)[C@H]([C@H](O)[C@@H](CO)O%23)O)[C@H]([C@H](O)[C@@H](CO)O%22)O)[C@H]([C@H](O)[C@@H](CO)O%21)O)[C@H]([C@H](O)[C@@H](CO)O%20)O)[C@H]([C@H](O)[C@@H](CO)O%19)O)[C@H]([C@H](O)[C@@H](CO)O%18)O)[C@H]([C@H](O)[C@@H](CO)O%17)O)[C@H]([C@H](O)[C@@H](CO)O%16)O)[C@H]([C@H](O)[C@@H](CO)O%15)O)[C@H]([C@H](O)[C@@H](CO)O%14)O)[C@H]([C@H](O)[C@@H](CO)O%13)O)[C@H]([C@H](O)[C@@H](CO)O%12)O)[C@H]([C@H](O)[C@@H](CO)O%11)O)[C@H]([C@H](O)[C@@H](CO)O%10)O)[C@H]([C@H](O)[C@@H](CO)O9)O)[C@H]([C@H](O)[C@@H](CO)O8)O)[C@H]([C@H](O)[C@@H](CO)O7)O)[C@H]([C@H](O)[C@@H](CO)O6)O)[C@H]([C@H](O)[C@@H](CO)O5)O)[C@H]([C@H](O)[C@@H](CO)O4)O)[C@H]([C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JYJIGFIDKWBXDU-MNNPPOADSA-N 0.000 claims abstract description 14
- 229940029339 inulin Drugs 0.000 claims abstract description 14
- 239000002994 raw material Substances 0.000 claims abstract description 14
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 12
- 235000009566 rice Nutrition 0.000 claims abstract description 12
- 150000003839 salts Chemical class 0.000 claims abstract description 12
- 235000021419 vinegar Nutrition 0.000 claims abstract description 12
- 239000000052 vinegar Substances 0.000 claims abstract description 12
- 238000001035 drying Methods 0.000 claims abstract description 10
- 229920002261 Corn starch Polymers 0.000 claims abstract description 6
- 239000008120 corn starch Substances 0.000 claims abstract description 6
- 238000002156 mixing Methods 0.000 claims abstract description 6
- 240000007594 Oryza sativa Species 0.000 claims abstract 3
- 239000000203 mixture Substances 0.000 claims description 21
- 229920002472 Starch Polymers 0.000 claims description 13
- 239000008107 starch Substances 0.000 claims description 13
- 235000019698 starch Nutrition 0.000 claims description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 13
- 241000965254 Apostichopus japonicus Species 0.000 claims description 12
- 230000032683 aging Effects 0.000 claims description 12
- 238000002360 preparation method Methods 0.000 claims description 11
- 230000008961 swelling Effects 0.000 claims description 6
- -1 nigecose Polymers 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 235000009508 confectionery Nutrition 0.000 claims description 2
- 229920000642 polymer Polymers 0.000 claims 1
- 238000010298 pulverizing process Methods 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 11
- 238000000034 method Methods 0.000 abstract description 11
- 230000008569 process Effects 0.000 abstract description 7
- 239000008280 blood Substances 0.000 abstract description 5
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- 239000000463 material Substances 0.000 abstract description 5
- 210000000952 spleen Anatomy 0.000 abstract description 5
- 230000008901 benefit Effects 0.000 abstract description 3
- 210000002784 stomach Anatomy 0.000 abstract description 3
- 230000004060 metabolic process Effects 0.000 abstract description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 abstract 2
- 230000001007 puffing effect Effects 0.000 abstract 2
- 241000251511 Holothuroidea Species 0.000 abstract 1
- 235000012907 honey Nutrition 0.000 abstract 1
- 230000001717 pathogenic effect Effects 0.000 abstract 1
- 238000012216 screening Methods 0.000 abstract 1
- 241000209094 Oryza Species 0.000 description 9
- 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
- 239000004615 ingredient Substances 0.000 description 5
- 230000004927 fusion Effects 0.000 description 4
- QZAYGJVTTNCVMB-UHFFFAOYSA-N serotonin Chemical compound C1=C(O)C=C2C(CCN)=CNC2=C1 QZAYGJVTTNCVMB-UHFFFAOYSA-N 0.000 description 4
- 244000273928 Zingiber officinale Species 0.000 description 3
- 239000013543 active substance Substances 0.000 description 3
- 210000004027 cell Anatomy 0.000 description 3
- 239000000835 fiber Substances 0.000 description 3
- 208000019901 Anxiety disease Diseases 0.000 description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- 208000002193 Pain Diseases 0.000 description 2
- 244000269722 Thea sinensis Species 0.000 description 2
- 206010047700 Vomiting Diseases 0.000 description 2
- 210000004556 brain Anatomy 0.000 description 2
- 208000002173 dizziness Diseases 0.000 description 2
- 230000006870 function Effects 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 238000007654 immersion Methods 0.000 description 2
- 230000036039 immunity Effects 0.000 description 2
- 208000024891 symptom Diseases 0.000 description 2
- 230000008673 vomiting Effects 0.000 description 2
- 238000010792 warming Methods 0.000 description 2
- OQWKEEOHDMUXEO-UHFFFAOYSA-N (6)-shogaol Natural products CCCCCC=CC(=O)CCC1=CC=C(O)C(OC)=C1 OQWKEEOHDMUXEO-UHFFFAOYSA-N 0.000 description 1
- 239000001169 1-methyl-4-propan-2-ylcyclohexa-1,4-diene Substances 0.000 description 1
- LGZSMXJRMTYABD-UHFFFAOYSA-N 8-shogaol Natural products CCCCCCCC=CC(=O)CCC1=CC=C(O)C(OC)=C1 LGZSMXJRMTYABD-UHFFFAOYSA-N 0.000 description 1
- 206010000087 Abdominal pain upper Diseases 0.000 description 1
- XOJVHLIYNSOZOO-SWOBOCGESA-N Arctiin Chemical compound C1=C(OC)C(OC)=CC=C1C[C@@H]1[C@@H](CC=2C=C(OC)C(O[C@H]3[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O3)O)=CC=2)C(=O)OC1 XOJVHLIYNSOZOO-SWOBOCGESA-N 0.000 description 1
- 244000025254 Cannabis sativa Species 0.000 description 1
- WTEVQBCEXWBHNA-UHFFFAOYSA-N Citral Natural products CC(C)=CCCC(C)=CC=O WTEVQBCEXWBHNA-UHFFFAOYSA-N 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- OMFXVFTZEKFJBZ-UHFFFAOYSA-N Corticosterone Natural products O=C1CCC2(C)C3C(O)CC(C)(C(CC4)C(=O)CO)C4C3CCC2=C1 OMFXVFTZEKFJBZ-UHFFFAOYSA-N 0.000 description 1
- 208000012895 Gastric disease Diseases 0.000 description 1
- 208000007882 Gastritis Diseases 0.000 description 1
- 206010017886 Gastroduodenal ulcer Diseases 0.000 description 1
- 206010019233 Headaches Diseases 0.000 description 1
- 240000005979 Hordeum vulgare Species 0.000 description 1
- 235000007340 Hordeum vulgare Nutrition 0.000 description 1
- 208000008469 Peptic Ulcer Diseases 0.000 description 1
- 241001506333 Polyalthia Species 0.000 description 1
- 208000013738 Sleep Initiation and Maintenance disease Diseases 0.000 description 1
- 241001285524 Spermacoce stricta Species 0.000 description 1
- OQWKEEOHDMUXEO-BQYQJAHWSA-N [6]-Shogaol Chemical compound CCCCC\C=C\C(=O)CCC1=CC=C(O)C(OC)=C1 OQWKEEOHDMUXEO-BQYQJAHWSA-N 0.000 description 1
- LGZSMXJRMTYABD-MDZDMXLPSA-N [8]-Shogaol Chemical compound CCCCCCC\C=C\C(=O)CCC1=CC=C(O)C(OC)=C1 LGZSMXJRMTYABD-MDZDMXLPSA-N 0.000 description 1
- 208000019790 abdominal distention Diseases 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000000202 analgesic effect Effects 0.000 description 1
- 239000012491 analyte Substances 0.000 description 1
- 208000022531 anorexia Diseases 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 230000036506 anxiety Effects 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 230000009084 cardiovascular function Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 229940043350 citral Drugs 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- OMFXVFTZEKFJBZ-HJTSIMOOSA-N corticosterone Chemical compound O=C1CC[C@]2(C)[C@H]3[C@@H](O)C[C@](C)([C@H](CC4)C(=O)CO)[C@@H]4[C@@H]3CCC2=C1 OMFXVFTZEKFJBZ-HJTSIMOOSA-N 0.000 description 1
- 206010061428 decreased appetite Diseases 0.000 description 1
- 238000010612 desalination reaction Methods 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 208000001848 dysentery Diseases 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- WWULHQLTPGKDAM-UHFFFAOYSA-N gamma-eudesmol Natural products CC(C)C1CC(O)C2(C)CCCC(=C2C1)C WWULHQLTPGKDAM-UHFFFAOYSA-N 0.000 description 1
- 210000004051 gastric juice Anatomy 0.000 description 1
- 231100000029 gastro-duodenal ulcer Toxicity 0.000 description 1
- 230000007661 gastrointestinal function Effects 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- WTEVQBCEXWBHNA-JXMROGBWSA-N geranial Chemical compound CC(C)=CCC\C(C)=C\C=O WTEVQBCEXWBHNA-JXMROGBWSA-N 0.000 description 1
- 231100000869 headache Toxicity 0.000 description 1
- 235000003642 hunger Nutrition 0.000 description 1
- 125000002887 hydroxy group Chemical group [H]O* 0.000 description 1
- 230000002631 hypothermal effect Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000006698 induction Effects 0.000 description 1
- 230000001939 inductive effect Effects 0.000 description 1
- 206010022437 insomnia Diseases 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 230000007102 metabolic function Effects 0.000 description 1
- 210000002569 neuron Anatomy 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 239000004006 olive oil Substances 0.000 description 1
- 235000008390 olive oil Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 150000007875 phellandrene derivatives Chemical class 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 150000003180 prostaglandins Chemical class 0.000 description 1
- 235000019633 pungent taste Nutrition 0.000 description 1
- 238000000275 quality assurance Methods 0.000 description 1
- KKOXKGNSUHTUBV-UHFFFAOYSA-N racemic zingiberene Natural products CC(C)=CCCC(C)C1CC=C(C)C=C1 KKOXKGNSUHTUBV-UHFFFAOYSA-N 0.000 description 1
- 239000011347 resin Substances 0.000 description 1
- 229920005989 resin Polymers 0.000 description 1
- 201000003068 rheumatic fever Diseases 0.000 description 1
- 210000003296 saliva Anatomy 0.000 description 1
- 108010048734 sclerotin Proteins 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 235000019615 sensations Nutrition 0.000 description 1
- 229940076279 serotonin Drugs 0.000 description 1
- 208000010110 spontaneous platelet aggregation Diseases 0.000 description 1
- 208000018556 stomach disease Diseases 0.000 description 1
- 230000004206 stomach function Effects 0.000 description 1
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- 238000003786 synthesis reaction Methods 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
- 230000001228 trophic effect Effects 0.000 description 1
- KKOXKGNSUHTUBV-LSDHHAIUSA-N zingiberene Chemical compound CC(C)=CCC[C@H](C)[C@H]1CC=C(C)C=C1 KKOXKGNSUHTUBV-LSDHHAIUSA-N 0.000 description 1
- 229930001895 zingiberene Natural products 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
-
- 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
- A23G3/36—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
- A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
-
- 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
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/06—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing beet sugar or cane sugar if specifically mentioned or containing other carbohydrates, e.g. starches, gums, alcohol sugar, polysaccharides, dextrin or containing high or low amount of carbohydrate
-
- 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
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/14—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing fruits, nuts, e.g. almonds, seeds, plants, plant extracts, essential oils
-
- 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
Abstract
The invention discloses a fresh ginger and brown sugar food. The fresh ginger and brown sugar food is prepared from the following raw materials in parts by weight: 70-90 parts of fresh ginger, 20-30 parts of inulin, 30-40 parts of brown sugar, 10-20 parts of honey, 16-20 parts of corn starch, 1-3 parts of sea cucumber powder, 0.1-0.15 part of rice vinegar, and 0.05-0.08 part of refined salt. The fresh ginger and brown sugar food is prepared through the following steps of (1) preparing finger powder: thoroughly cleaning the fresh ginger, crushing the cleaned fresh ginger, making ginger juice, drying the made ginger juice under 60-70 DEG C until the moisture content is 10-15%, performing crushing, and performing screening with a 200-mesh sieve, so as to obtain screen underflow namely the ginger powder; and (2) mixing the raw materials and performing puffing treatment. The fresh ginger and brown sugar food disclosed by the invention has the following advantages that a puffing process is adopted, so that effective components of the materials are perfectly merged, and are easy to absorb by the human bodies; and the compounded materials have a certain health-care effect, and can benefit qi, nourish blood, invigorate the spleen, warm the stomach, expel pathogenic wind, dispel cold and promote metabolism.
Description
Technical field
The present invention relates to food processing technology field, a kind of Rhizoma Zingiberis Recens is the food of primary raw material.
Background technology
Rhizoma Zingiberis Recens has a lot of function, because waving containing oiliness such as zingiberol, zingiberene, phellandrene, citral and fragrance in Rhizoma Zingiberis Recens
Hair oil；Also have gingerol, resin, starch and fiber etc..So, Rhizoma Zingiberis Recens has excitement in the hot time, perspires cooling, the work such as refresh oneself
With；Can the symptom such as fatigue alleviating, weak, anorexia, insomnia, abdominal distention, stomachache；Rhizoma Zingiberis Recens also has stomach invigorating, orectic effect, summertime
Hot climate, saliva, the secretion of gastric juice reducing, thus affect the appetite of people, if eating several Rhizoma Zingiberis Recenss when being at table, can increase
Feed is intended to；Rhizoma Zingiberis Recens also has alleviation or an analgesic effect to gastropathy, pain that gastritis and gastro-duodenal ulcer is caused, vomiting, general
Acid, hunger sensation etc. are drunk with 50 grams of pan-fried water of Rhizoma Zingiberis Recens, and symptom can be made to eliminate rapidly.
Common ginger product includes ginger tea, as Chinese Patent Application No. 201310387220.X discloses " a kind of black
Sugared ginger tea and preparation method thereof, it is prepared by the raw materials in: Rhizoma Zingiberis Recens 50-80, Rhizoma Alpiniae Officinarum 10-15, Fructus Crataegi 10-20, green grass or young crops
Highland barley 5-10, nigecose 20-40, Fructus Jujubae 40-55, Folium Stevlae Rebaudianae 5-10, Borreria stricta (L. f.) G. Mey. 1-2, Herba Sonchi Oleracei 3-5, leaf of Fructus Citri grandis 1-2, Folium Zanthoxyli Bungeani 0.5-
1, Herba Menthae 1-2, Fructus Arctii 2-3, Folium Viciae fabae 1-2, Polyalthia nemoralis A. D C. 1-2, olive oil are appropriate；", this patent uses plurality of Chinese to join with Rhizoma Zingiberis Recens
5, despite certain effect, but too much composition proportion is not only bad for quality assurance when producing in enormous quantities, and mouthfeel is not
Good, still there is the pungent of Rhizoma Zingiberis Recens；Additionally, the product human absorptivity of this patent is relatively low.
Summary of the invention
It is an object of the invention to provide a kind of Rhizoma Zingiberis Recens nigecose food, concrete technical scheme is as follows:
A kind of Rhizoma Zingiberis Recens nigecose food, its raw material is by weight: Rhizoma Zingiberis Recens 70-90, inulin 20-30, nigecose 30-40, Mel
10-20, corn starch 16-20, Stichopus japonicus powder 1-3, rice vinegar, 0.1-0.15, refined salt 0.05-0.08；Described Rhizoma Zingiberis Recens nigecose food
Preparation process includes:
(1) preparation of Rhizoma Zingiberis powder: Rhizoma Zingiberis Recens is pulverized after cleaning, and makes Sucus Zingberis, by Sucus Zingberis 60-70 DEG C
Lower drying is 10-15% to moisture, then pulverizes, and crosses 200 mesh sieves, and siftage is Rhizoma Zingiberis powder；
(2) mixing of raw material and expanding treatment:
A. upper step gained Rhizoma Zingiberis powder and inulin, nigecose, starch and Mel are added water stirring in ratio noted earlier, amount of water
For the 30% of mixture weight, then it is steam heated to the abundant gelatinizing of starch；Vapor (steam) temperature is 150 DEG C, steam pressure 0.6-
0.8MPa；
The most then gains are 3-5 DEG C in temperature, relative humidity be 50-60% storehouse in aging 4-6 hour；
C. by dry at 60-70 DEG C of mixture after aging to moisture be 10-12%；
D. the mixture after drying is 170-180 DEG C through bulking machine expanding treatment, swelling temperature, and pressure is 0.6-
0.8MPa；
E. pulverize with pulverizer after the product after expanded being mixed with rice vinegar, refined salt, cross 200 mesh sieves, siftage and Stichopus japonicus
Powder mixes.
The invention have the advantage that employing bulking process so that it is more perfect that the effective ingredient of material merges, and is more easy to
It is absorbed by the body；The proportioning of material has certain health-care effect, can benefiting QI and nourishing blood, spleen invigorating warming the stomach, wind dispelling cold expelling, just enter the oldest
Metabolism.
Detailed description of the invention
Embodiment 1
Raw material is by weight: Rhizoma Zingiberis Recens 70, inulin 20, nigecose 30, Mel 10, corn starch 16, Stichopus japonicus powder 1, rice vinegar,
0.1, refined salt 0.05；Described Rhizoma Zingiberis Recens nigecose food preparation process includes:
(1) preparation of Rhizoma Zingiberis powder: Rhizoma Zingiberis Recens is pulverized after cleaning, and makes Sucus Zingberis, by Sucus Zingberis 60 DEG C
Lower drying to moisture is 10%, then pulverizes, and crosses 200 mesh sieves, and siftage is Rhizoma Zingiberis powder；
(2) mixing of raw material and expanding treatment:
A. upper step gained Rhizoma Zingiberis powder and inulin, nigecose, starch and Mel are added water stirring in ratio noted earlier, amount of water
For the 30% of mixture weight, then it is steam heated to the abundant gelatinizing of starch；Vapor (steam) temperature is 150 DEG C, steam pressure 0.6MPa；
In this step, the interpolation of starch is as a kind of carrier in following bulking step using starch；
The most then be 3 DEG C by gains in temperature, relative humidity be 50% storehouse in aging 4 hours；During due to heating
Between shorter can ensure that effective ingredient will not decompose, and lower temperature is the most aging, and inulin, nigecose, Mel are in this step
In be also able to fully merge with Rhizoma Zingiberis powder, form a kind of fusions rather than simple mixture；
C. by dry at 60 DEG C of mixture after aging to moisture be 10%；
D. the mixture after drying is through bulking machine expanding treatment, and swelling temperature is 170 DEG C, and pressure is 0.6MPa；This step
Rapid is expanded, is not the purpose of traditional food expanding processing, and the purpose of this step is in order to by the fiber Beam End of Rhizoma Zingiberis Recens cell
Secondary bond power between the active hydroxy group of end is destroyed, and insoluble backbone is cut into water miscible short-chain structure；?
In bulking process, Rhizoma Zingiberis Recens be mix with other effective ingredient after expanding treatment again, this improves Rhizoma Zingiberis Recens active substance and other
The fusion of composition active substance, relative to the method such as immersion of prior art, human absorptivity is greatly improved.
E. pulverize with pulverizer after the product after expanded being mixed with rice vinegar, refined salt, cross 200 mesh sieves, siftage and Stichopus japonicus
Powder mixes.
Embodiment 2
Raw material is by weight: Rhizoma Zingiberis Recens 80, inulin 25, nigecose 30-40, Mel 15, corn starch 18, Stichopus japonicus powder 2, rice
Vinegar, 0.12, refined salt 0.06；Described Rhizoma Zingiberis Recens nigecose food preparation process includes:
(1) preparation of Rhizoma Zingiberis powder: Rhizoma Zingiberis Recens is pulverized after cleaning, and makes Sucus Zingberis, by drying at Sucus Zingberis 65 DEG C to moisture is
12%, then pulverize, cross 200 mesh sieves, siftage is Rhizoma Zingiberis powder；
(2) mixing of raw material and expanding treatment:
A. upper step gained Rhizoma Zingiberis powder and inulin, nigecose, starch and Mel are added water stirring in ratio noted earlier, amount of water
For the 30% of mixture weight, then it is steam heated to the abundant gelatinizing of starch；Vapor (steam) temperature is 150 DEG C, steam pressure 0.7MPa；
The most then be 4 DEG C by gains in temperature, relative humidity be 55% storehouse in aging 5 hours；
C. by dry at 65 DEG C of mixture after aging to moisture be 10-12%；
D. the mixture after drying is through bulking machine expanding treatment, and swelling temperature is 175 DEG C, and pressure is 0.7MPa；
E. pulverize with pulverizer after the product after expanded being mixed with rice vinegar, refined salt, cross 200 mesh sieves, siftage and Stichopus japonicus
Powder mixes.
Embodiment 3
Raw material is by weight: Rhizoma Zingiberis Recens 90, inulin 30, nigecose 40, Mel 20, corn starch 20, Stichopus japonicus powder 3, rice vinegar,
0.15, refined salt 0.08；Described Rhizoma Zingiberis Recens nigecose food preparation process includes:
(1) preparation of Rhizoma Zingiberis powder: Rhizoma Zingiberis Recens is pulverized after cleaning, and makes Sucus Zingberis, by drying at Sucus Zingberis 70 DEG C to moisture is
15%, then pulverize, cross 200 mesh sieves, siftage is Rhizoma Zingiberis powder；
(2) mixing of raw material and expanding treatment:
A. upper step gained Rhizoma Zingiberis powder and inulin, nigecose, starch and Mel are added water stirring in ratio noted earlier, amount of water
For the 30% of mixture weight, then it is steam heated to the abundant gelatinizing of starch；Vapor (steam) temperature is 150 DEG C, steam pressure 0.8MPa；
The most then be 5 DEG C by gains in temperature, relative humidity be 60% storehouse in aging 4-6 hour；
C. by dry at 70 DEG C of mixture after aging to moisture be 10-12%；
D. the mixture after drying is through bulking machine expanding treatment, and swelling temperature is 180 DEG C, and pressure is 0.8MPa；
E. pulverize with pulverizer after the product after expanded being mixed with rice vinegar, refined salt, cross 200 mesh sieves, siftage and Stichopus japonicus
Powder mixes.
The various dispensing informations of the present invention are as follows:
The pungency component of Rhizoma Zingiberis Recens is gingerol gingerol and analyte (E)-1-(4-hydroxy-3-methoxyphenyl)dec-4-en-3-one, 8-shogaol.Gingerol is then gingerol, Rhizoma Zingiberis Recens brain
Deng with Rhizoma Zingiberis Recens about the general name of spicy substance.
Gingerol have suppression platelet aggregation, improve cardiovascular function treatment dizziness, vomiting improve gastrointestinal function increase
The effect of strong immunity antiinflammatory also has the strongest oxidation resistance.
Gingerol can strengthen the wriggling of intestinal by effects such as blood circulation promoting, treats gastricism, constipation, dysentery
Etc. multiple digestive tract disease, there is the serotonin induction property hypothermic effect of fall and can alleviate the dizziness caused by motion and flu
And headache
Gingerol constituents can also suppress the synthesis of prostaglandin can treat rheumatic arthritis and sclerotin removing toxic substances cold expelling；
Inulin has following effect: if reducing blood glucose value, the concentration of desalination blood glucose, strengthening metabolic function increasing, and
And the improvement of light modest depression, anxiety can also be had certain effect, the 2-9 oligofructose in inulin can make brain nervous cell
Trophic factors is expressed and is raised, and the neuron harm inducing corticosterone has well protects use, has depression light, moderate preferably
Effect；The concentration of NE, 5-HT of maincenter can be affected because of this type of oligofructose, therefore depression, the anxiety neurosis of light moderate is had relatively
Good influence.
Nigecose sweet in the mouth warm in nature, enters spleen, have invigorating the spleen and replenishing QI, slow in, relieving dyspepsia, spleen invigorating warming the stomach function, also relieve the pain, go, work
The effectiveness of blood cold expelling.
Other composition, beyond the rice vinegar of flavor adjustment, refined salt, also add Stichopus japonicus powder, Stichopus japonicus powder have antitumor,
Antitumaous effect, moreover it is possible to delay body aging, improves body immunity, and skin can be made to keep smooth and elastic.
Present invention employs bulking process, this is because, Swelling Functions can be by the activity of the fibre bundle tail end of Rhizoma Zingiberis Recens cell
Secondary bond power between oh group is destroyed, and insoluble backbone is cut into water miscible short-chain structure；At bulking process
In, Rhizoma Zingiberis Recens be mix with other effective ingredient after expanding treatment again, this improves Rhizoma Zingiberis Recens active substance effective with other compositions
The fusion of material, relative to the method such as immersion of prior art, human absorptivity is greatly improved.Additionally, due to have employed
Bulking process and steam heating technique, the pungent of Rhizoma Zingiberis Recens is eliminated；Burin-in process technique, it is ensured that effective ingredient is able to fully
Fusion reaction.
The product of the present invention is powder, can be respectively prepared beverage, electuary and tablet etc. as required, it is possible to add extremely
Other food are applied.
Claims (1)
1. a Rhizoma Zingiberis Recens nigecose food, it is characterised in that: its raw material is by weight: Rhizoma Zingiberis Recens 70-90, inulin 20-30, nigecose
30-40, Mel 10-20, corn starch 16-20, Stichopus japonicus powder 1-3, rice vinegar, 0.1-0.15, refined salt 0.05-0.08；Described life
Rhizoma Zingiberis Recens black confectionery preparation process includes:
(1) preparation of Rhizoma Zingiberis powder: Rhizoma Zingiberis Recens clean after pulverize, make Sucus Zingberis, by dry at Sucus Zingberis 60-70 DEG C to moisture be 10-
15%, then pulverize, cross 200 mesh sieves, siftage is Rhizoma Zingiberis powder；
(2) mixing of raw material and expanding treatment:
A. upper step gained Rhizoma Zingiberis powder and inulin, nigecose, starch and Mel being added water stirring in ratio noted earlier, amount of water is mixed
The 30% of polymer weight, is then steam heated to the abundant gelatinizing of starch；Vapor (steam) temperature is 150 DEG C, steam pressure 0.6-0.8MPa；
The most then gains are 3-5 DEG C in temperature, relative humidity be 50-60% storehouse in aging 4-6 hour；
C. by dry at 60-70 DEG C of mixture after aging to moisture be 10-12%；
D. the mixture after drying is 170-180 DEG C through bulking machine expanding treatment, swelling temperature, and pressure is 0.6-0.8MPa；
E. pulverizing with pulverizer after being mixed with rice vinegar, refined salt by the product after expanded, cross 200 mesh sieves, siftage mixes with Stichopus japonicus powder
Close.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610348078.1A CN106035927A (en) | 2016-05-24 | 2016-05-24 | Fresh ginger and brown sugar food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610348078.1A CN106035927A (en) | 2016-05-24 | 2016-05-24 | Fresh ginger and brown sugar food |
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| CN106035927A true CN106035927A (en) | 2016-10-26 |
Family
ID=57175847
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| Application Number | Title | Priority Date | Filing Date |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109662233A (en) * | 2018-12-20 | 2019-04-23 | 株洲千金药业股份有限公司 | A kind of sweet drinking particle of brown sugar and preparation method thereof |
| CN111387318A (en) * | 2019-09-26 | 2020-07-10 | 海南春光食品有限公司 | Preparation method of bagged ginger tea |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104106800A (en) * | 2014-06-19 | 2014-10-22 | 芜湖市好亦快食品有限公司三山分公司 | Healthcare honey tea powder and processing method thereof |
| CN104982587A (en) * | 2015-07-31 | 2015-10-21 | 陈烨 | Puffed selenium-rich ginger tea |
-
2016
- 2016-05-24 CN CN201610348078.1A patent/CN106035927A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104106800A (en) * | 2014-06-19 | 2014-10-22 | 芜湖市好亦快食品有限公司三山分公司 | Healthcare honey tea powder and processing method thereof |
| CN104982587A (en) * | 2015-07-31 | 2015-10-21 | 陈烨 | Puffed selenium-rich ginger tea |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109662233A (en) * | 2018-12-20 | 2019-04-23 | 株洲千金药业股份有限公司 | A kind of sweet drinking particle of brown sugar and preparation method thereof |
| CN111387318A (en) * | 2019-09-26 | 2020-07-10 | 海南春光食品有限公司 | Preparation method of bagged ginger tea |
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