CN106260385A - A kind of frozen tofu old ginger sugar - Google Patents
A kind of frozen tofu old ginger sugar Download PDFInfo
- Publication number
- CN106260385A CN106260385A CN201610888663.0A CN201610888663A CN106260385A CN 106260385 A CN106260385 A CN 106260385A CN 201610888663 A CN201610888663 A CN 201610888663A CN 106260385 A CN106260385 A CN 106260385A
- Authority
- CN
- China
- Prior art keywords
- old ginger
- frozen tofu
- sugar
- day
- minutes
- 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
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
- 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
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
-
- 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
- A23G3/46—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing dairy products
Abstract
The invention mainly relates to confection manufacture field, disclose a kind of frozen tofu old ginger sugar, be made up of following raw material: old ginger, skim milk, white sugar, erythritol, soybean oligo saccharide, frozen tofu, fish scale, moral formula lactobacillus, Sal, flower extract, Folium Isatidis extract, glutathion in day；Compatibility science, promotes gastrointestinal function, beauty and skin care, weight-reducing, eliminates and eat the misgivings that confection is causeed fat；Frozen tofu is added old ginger sugar, the fresh Flavor of abundant old ginger sugar and nutrient content, household economy income raising 8.3%；Frozen tofu adds glutathion, abundant nutrition and health care, increases pliability, desalinate beany flavor；Adding milk fish scale solution after Sucus Zingberis heating, increase the crunchy sensation of old ginger sugar, fish scale is turned waste into wealth, the hardness of reduction old ginger sugar, and cost-effective 13.2%；Adding plant extract, by increasing capacitance it is possible to increase the delicate fragrance local flavor of Rhizoma Zingiberis Recens sugar, abundant nutrition, strengthen resistance against diseases, the average sales volume of relatively Rhizoma Zingiberis Recens sugar improves 6.8%.
Description
Technical field
The invention mainly relates to confection manufacture field, particularly relate to a kind of frozen tofu old ginger sugar.
Background technology
Rhizoma Zingiberis Recens sugar is Han nationality's name point that delicious is good to eat, rises in southern china the earliest, and traditional Rhizoma Zingiberis Recens sugar is to carry with Rhizoma Zingiberis Recens
Refining Sucus Zingberis and brown sugar be mixed, the Rhizoma Zingiberis Recens sugar of prior art is with white sugar as primary raw material, boiling, add Rhizoma Zingiberis Recens grain or
Ginger extract and adjuvant mediation, cooling, stretch forming, shear, confection that the working procedure processing such as packaging is made；Often eat Rhizoma Zingiberis Recens sugar, energy
Enough strengthen metabolism, the cold resisting, facilitating digestion, resisting fatigue, anti-anti-nausea, strong muscles and bones, flat coughing of eliminating the phlegm, pain relieving of detoxifying,
Old ginger nutrient substance enriches, and health care becomes apparent from.
Frozen tofu is nutritious, soft flexible, has stereovision, rich in proteins, aminoacid, mineral and Wei Sheng
Element, it is possible to beauty and skin care, weight-reducing, promote brain and skeleton development, build up resistance, protect cardiovascular and cerebrovascular vessel, anticancer press down cancer.
At present, the Rhizoma Zingiberis Recens sugar that market is sold, brand is various, but nutrition and mouthfeel are single, does not the most occur that frozen tofu is old
Rhizoma Zingiberis Recens sugar.
Summary of the invention
In order to make up the defect of prior art, it is an object of the invention to provide a kind of frozen tofu old ginger sugar.
A kind of frozen tofu old ginger sugar, is made up of the raw material of following weight portion: old ginger 62 ~ 64, skim milk 17 ~ 19, white sand
Sugar 19 ~ 21, erythritol 31 ~ 33, soybean oligo saccharide 27 ~ 29, frozen tofu 17 ~ 19, fish scale 6 ~ 8, moral formula lactobacillus 1.6 ~ 1.8,
Flower extract 0.06 ~ 0.08, Folium Isatidis extract 0.05 ~ 0.07, glutathion 0.02 ~ 0.04 in Sal 0.7 ~ 0.9, day.
Described old ginger, for fresh old ginger.
Described frozen tofu, for the frozen tofu after thawing, water content is 23 ~ 25%.
Flower extract in described day, is clean by spending in day, is crushed to 100 ~ 180 mesh, adds flower weight 2 ~ 3 times in day
The water of amount, mix homogeneously, add the cellulase of flower weight 0.05 ~ 0.07% in day, be placed in 38 ~ 40 DEG C of water-baths, stir enzymolysis
210 ~ 230 minutes, filter, in filtering residue, add the water of filtering residue weight 3 ~ 4 times amount, be placed in 61 ~ 63 DEG C, 37 ~ 39kHz supersound extraction
30 ~ 32 minutes, filtering, repeat supersound extraction 3 times, merge all filtrate, infusion to volume is original 1/3, is placed in 64 ~ 66 DEG C
Drying to water content is 5 ~ 7%, obtains flower extract in day.
Flower in described day, for flower herb in the day of fruiting period, plucks afterwash, is placed in-41 ~-39 DEG C of lyophilizations extremely
Water content is 8 ~ 10%.
Described Folium Isatidis extract, is to be cleaned by Folium Isatidis, is crushed to 160 ~ 200 mesh, and little fire is fried to burnt odor taste, added
The alcoholic solution that volume fraction is 72 ~ 74% of Folium Isatidis weight 4 ~ 5 times amount, seals, and is placed in 52 ~ 54 DEG C, 43 ~ 45kHz is ultrasonic carries
Taking 23 ~ 25 minutes, filter, repeat supersound extraction 4 times, merge all filtrate, infusion to volume is original 1/4, is placed in 66 ~ 68
DEG C drying is 6 ~ 8% to water content, obtains Folium Isatidis extract.
The preparation method of a kind of frozen tofu old ginger sugar, specifically includes following steps:
(1) select old ginger complete, that go rotten without disease pest, nothing, clean, stripping and slicing, add the water of old ginger weight 0.6 ~ 0.8 times amount, beat
Slurry, 5000 revs/min are centrifuged 8 ~ 10 minutes, take supernatant, add the water of Sediment weight 2 ~ 3 times amount, in 38 ~ 40kHz in precipitation
Ultrasonic 8 ~ 10 minutes, 6000 revs/min were centrifuged 12 ~ 15 minutes, take supernatant, merge all supernatants, obtain Sucus Zingberis；
(2) by frozen tofu stripping and slicing, add glutathion, abundant nutrition and health care, increase pliability, desalinate beany flavor, keep away
Exempting from boiled water blanching, retain more nutrition, pulverize, particle diameter is 1.3 ~ 1.5mm, adds the water of frozen tofu weight 0.6 ~ 0.8 times amount, stirs
Mix uniformly, soak 25 ~ 30 minutes, obtain frozen tofu end；
(3) being cleaned by fish scale, add the water of fish scale weight 20 ~ 22 times amount, infusion to volume is original 1/10, filters, and adds
Skim milk, is stirred continuously heating, boils 10 ~ 12 minutes, is placed in 80 ~ 85 DEG C of water-baths, standby, reduces the hardness of old ginger sugar, increases
Adding delicate flavour and fragrance, abundant nutrition, promote to absorb, enhancing immunity, fish scale is turned waste into wealth, cost-effective, obtains milk fish scale molten
Liquid；
(4) Sucus Zingberis is heated to 94 ~ 96 DEG C, adds milk fish scale solution, withdraw burning things which may cause a fire disaster, stand 8 ~ 10 minutes, produce tiny wadding
Shape protein structure, increases the crunchy sensation of old ginger sugar, it is to avoid repeatedly pull process, improves production efficiency, adds frozen tofu end, heating
Boiling 2 ~ 3 minutes, add white sugar, erythritol and soybean oligo saccharide, white sugar content is few, takes care of one's teeth, and continues to be heated to
Water content is 46 ~ 48%, is cooled to 45 ~ 50 DEG C, adds moral formula lactobacillus, turns uniformly, is placed in 39 ~ 41 DEG C of ferment at constant temperature 7 ~ 8 little
Time, remove fishy smell, promote that alimentation utilizes, must ferment mixing slurry；
(5) fermentation mixing slurry is placed in jacketed pan, heated and boiled, addition Sal, flower extract and Folium Isatidis extract in day,
Increase delicate fragrance, abundant nutrition, promote each organ dysfunction, build up resistance, mix homogeneously, continue little fire heating, infusion is to aqueous
Amount is 16 ~ 18%, obtains old ginger sugar liquid；
(6) old ginger sugar liquid being placed in mould flat board, temperature is down to 46 ~ 48 DEG C, stripping and slicing, and being placed in cooling chamber and being cooled to temperature is 16
~ 18 DEG C, obtain frozen tofu old ginger sugar；
(7) vacuum packaging, in 8000 ~ 9000uW/c ultraviolet-sterilization 30 ~ 32 minutes, obtains finished product.
The cooling chamber of described step (6), temperature is 14 ~ 16 DEG C, humidity is 51 ~ 53%, it is to avoid old ginger sugar gets damp.
The invention have the advantage that a kind of frozen tofu old ginger sugar that the present invention provides, compatibility science, promote gastrointestinal function, beautiful
Hold skin protection, weight-reducing, eliminate eat sugar be easily caused obesity misgivings；Frozen tofu is added old ginger sugar, abundant old ginger sugar
Fresh Flavor and nutrient content, increase the porous of old ginger sugar, loose crisp, increases the further technological processing way of frozen tofu, peasant household's warp
Ji income raising 8.3%, the Rhizoma Zingiberis Recens sugar kind on abundant market, meet consumer demand；Frozen tofu adds glutathion, rich
Eutrophy and health care, increase pliability, desalinates beany flavor, retains more nutrition；Milk fish scale is added molten after Sucus Zingberis heating
Liquid, produces tiny cotton-shaped protein structure, increases the crunchy sensation of old ginger sugar, it is to avoid repeatedly pull process, improves production efficiency, fish scale
Turn waste into wealth, the hardness of reduction old ginger sugar, cost-effective 13.2%；Add plant extract, by increasing capacitance it is possible to increase the delicate fragrance wind of Rhizoma Zingiberis Recens sugar
Taste, abundant nutrition, promote each organ dysfunction of body, strengthen resistance against diseases；After moral formula lactobacillus ferment, micro-acid is agreeable to the taste, reduces
Pungent, protects the intestines and stomach, removes fish scale fishy smell, and fresh perfume (or spice) is good to eat, and adaptation population is extensive, and the average sales volume of relatively Rhizoma Zingiberis Recens sugar improves 6.8%.
Detailed description of the invention
With specific embodiment, the present invention is described below.
Embodiment 1
A kind of frozen tofu old ginger sugar, is made up of the raw material of following weight portion: old ginger 62, skim milk 17, white sugar 19, erythrose
Alcohol 31, soybean oligo saccharide 27, frozen tofu 17, fish scale 6, moral formula lactobacillus 1.6, Sal 0.7, flower extract 0.06, Folium Isatidis in day
Leaf extract 0.05, glutathion 0.02.
Described old ginger, for fresh old ginger.
Described frozen tofu, for the frozen tofu after thawing, water content is 23%.
Flower extract in described day, is clean by spending in day, is crushed to 100 mesh, adds flower weight 2 times amount in day
Water, mix homogeneously, add the cellulase of flower weight 0.05% in day, be placed in 38 DEG C of water-baths, stirring enzymolysis 210 minutes, filter,
In filtering residue, add the water of filtering residue weight 3 times amount, be placed in 61 DEG C, 37kHz supersound extraction 30 minutes, filter, repeat supersound extraction 3
Secondary, merge all filtrate, infusion to volume is original 1/3, and being placed in 64 DEG C and drying to water content is 5%, obtains flower in day and extracts
Thing.
Flower in described day, for flower herb in the day of fruiting period, plucks afterwash, is placed in-41 DEG C of lyophilizations to aqueous
Amount is 8%.
Described Folium Isatidis extract, is to be cleaned by Folium Isatidis, is crushed to 160 mesh, and little fire is fried to burnt odor taste, added Folium Isatidis
The alcoholic solution that volume fraction is 72% of leaf weight 4 times amount, seals, and is placed in 52 DEG C, 43kHz supersound extraction 23 minutes, filters,
Repeating supersound extraction 4 times, merge all filtrate, infusion to volume is original 1/4, and being placed in 66 DEG C of drying to water content is 6%,
Obtain Folium Isatidis extract.
The preparation method of a kind of frozen tofu old ginger sugar, specifically includes following steps:
(1) selection old ginger complete, that go rotten without disease pest, nothing, cleans, stripping and slicing, the water of addition old ginger weight 0.6 times amount, making beating,
5000 revs/min are centrifugal 8 minutes, take supernatant, add the water of Sediment weight 2 times amount in precipitation, in 38kHz ultrasonic 8 minutes,
6000 revs/min are centrifuged 12 minutes, take supernatant, merge all supernatants, obtain Sucus Zingberis；
(2) by frozen tofu stripping and slicing, add glutathion, abundant nutrition and health care, increase pliability, desalinate beany flavor, keep away
Exempting from boiled water blanching, retain more nutrition, pulverize, particle diameter is 1.3 ~ 1.5mm, adds the water of frozen tofu weight 0.8 times amount, and stirring is all
Even, soak 30 minutes, obtain frozen tofu end；
(3) being cleaned by fish scale, add the water of fish scale weight 22 times amount, infusion to volume is original 1/10, filters, and adds defat
Milk, is stirred continuously heating, boils 10 minutes, is placed in 85 DEG C of water-baths, standby, reduces the hardness of old ginger sugar, increases delicate flavour and perfume (or spice)
Taste, abundant nutrition, promote to absorb, enhancing immunity, fish scale is turned waste into wealth, cost-effective, obtains milk fish scale solution；
(4) Sucus Zingberis is heated to 94 ~ 96 DEG C, adds milk fish scale solution, withdraw burning things which may cause a fire disaster, stand 10 minutes, produce tiny cotton-shaped
Protein structure, increases the crunchy sensation of old ginger sugar, it is to avoid repeatedly pull process, improves production efficiency, adds frozen tofu end, and heating is boiled
Boiling 3 minutes, add white sugar, erythritol and soybean oligo saccharide, white sugar content is few, takes care of one's teeth, and continues to be heated to aqueous
Amount is 48%, is cooled to 50 DEG C, adds moral formula lactobacillus, turns uniformly, is placed in 41 DEG C of ferment at constant temperature 8 hours, removes fishy smell, promotees
Entering alimentation to utilize, must ferment mixing slurry；
(5) fermentation mixing slurry is placed in jacketed pan, heated and boiled, addition Sal, flower extract and Folium Isatidis extract in day,
Increase delicate fragrance, abundant nutrition, promote each organ dysfunction, build up resistance, mix homogeneously, continue little fire heating, infusion is to aqueous
Amount is 18%, obtains old ginger sugar liquid；
(6) old ginger sugar liquid being placed in mould flat board, temperature is down to 48 DEG C, stripping and slicing, be placed in temperature be 16 DEG C, humidity be 53%
It is 18 DEG C that cooling chamber is cooled to temperature, obtains frozen tofu old ginger sugar；
(7) vacuum packaging, in 9000uW/c ultraviolet-sterilization 32 minutes, obtains finished product.
The old ginger sugar of the present embodiment, fresh perfume (or spice) is micro-peppery, loose crisp, does not stick tooth, has chewiness, selects the trouble suffering from insomnia
Person 20, every patient eats this old ginger sugar 10g every day, and after 20 days, the insomnia of 20 patients is eased, wherein 11 patients
Cured.
Embodiment 2
A kind of frozen tofu old ginger sugar, is made up of the raw material of following weight portion: old ginger 63, skim milk 18, white sugar 20, erythrose
Alcohol 32, soybean oligo saccharide 28, frozen tofu 18, fish scale 7, moral formula lactobacillus 1.7, Sal 0.8, flower extract 0.07, Folium Isatidis in day
Leaf extract 0.06, glutathion 0.03.
Described old ginger, for fresh old ginger.
Described frozen tofu, for the frozen tofu after thawing, water content is 24%.
Flower extract in described day, is clean by spending in day, is crushed to 160 mesh, adds flower weight 2 times amount in day
Water, mix homogeneously, add the cellulase of flower weight 0.06% in day, be placed in 39 DEG C of water-baths, stirring enzymolysis 220 minutes, filter,
In filtering residue, add the water of filtering residue weight 3 times amount, be placed in 62 DEG C, 38kHz supersound extraction 31 minutes, filter, repeat supersound extraction 3
Secondary, merge all filtrate, infusion to volume is original 1/3, and being placed in 65 DEG C and drying to water content is 6%, obtains flower in day and extracts
Thing.
Flower in described day, for flower herb in the day of fruiting period, plucks afterwash, is placed in-40 DEG C of lyophilizations to aqueous
Amount is 9%.
Described Folium Isatidis extract, is to be cleaned by Folium Isatidis, is crushed to 180 mesh, and little fire is fried to burnt odor taste, added Folium Isatidis
The alcoholic solution that volume fraction is 73% of leaf weight 4 times amount, seals, and is placed in 53 DEG C, 44kHz supersound extraction 24 minutes, filters,
Repeating supersound extraction 4 times, merge all filtrate, infusion to volume is original 1/4, and being placed in 67 DEG C of drying to water content is 7%,
Obtain Folium Isatidis extract.
Preparation method, with embodiment 1.
The old ginger sugar of the present embodiment, fresh perfume (or spice) is micro-peppery, loose crisp, does not stick tooth, has chewiness, selects the trouble suffering from insomnia
Person 20, every patient eats this old ginger sugar 10g every day, and after 20 days, the insomnia of 20 patients is eased, wherein 10 patients
Cured.
Embodiment 3
A kind of frozen tofu old ginger sugar, is made up of the raw material of following weight portion: old ginger 64, skim milk 19, white sugar 21, erythrose
Alcohol 33, soybean oligo saccharide 29, frozen tofu 19, fish scale 8, moral formula lactobacillus 1.8, Sal 0.9, flower extract 0.08, Folium Isatidis in day
Leaf extract 0.07, glutathion 0.04.
Described old ginger, for fresh old ginger.
Described frozen tofu, for the frozen tofu after thawing, water content is 25%.
Flower extract in described day, is clean by spending in day, is crushed to 180 mesh, adds flower weight 3 times amount in day
Water, mix homogeneously, add the cellulase of flower weight 0.07% in day, be placed in 40 DEG C of water-baths, stirring enzymolysis 230 minutes, filter,
In filtering residue, add the water of filtering residue weight 4 times amount, be placed in 63 DEG C, 39kHz supersound extraction 32 minutes, filter, repeat supersound extraction 3
Secondary, merge all filtrate, infusion to volume is original 1/3, and being placed in 66 DEG C and drying to water content is 7%, obtains flower in day and extracts
Thing.
Flower in described day, for flower herb in the day of fruiting period, plucks afterwash, is placed in-39 DEG C of lyophilizations to aqueous
Amount is 10%.
Described Folium Isatidis extract, is to be cleaned by Folium Isatidis, is crushed to 200 mesh, and little fire is fried to burnt odor taste, added Folium Isatidis
The alcoholic solution that volume fraction is 74% of leaf weight 5 times amount, seals, and is placed in 54 DEG C, 45kHz supersound extraction 25 minutes, filters,
Repeating supersound extraction 4 times, merge all filtrate, infusion to volume is original 1/4, and being placed in 68 DEG C of drying to water content is 8%,
Obtain Folium Isatidis extract.
Preparation method, with embodiment 1.
The old ginger sugar of the present embodiment, fresh perfume (or spice) is micro-peppery, loose crisp, does not stick tooth, has chewiness, selects the trouble suffering from insomnia
Person 20, every patient eats this old ginger sugar 10g every day, and after 20 days, the insomnia of 20 patients is eased, wherein 13 patients
Cured.
Comparative example 1
A kind of frozen tofu old ginger sugar, is made up of the raw material of following weight portion: old ginger 62, skim milk 17, white sugar 19, erythrose
Alcohol 31, soybean oligo saccharide 27, frozen tofu 17, fish scale 6, moral formula lactobacillus 1.6, Sal 0.7, flower extract 0.06, Folium Isatidis in day
Leaf extract 0.05, glutathion 0.02.
In step (2), frozen tofu soaks without glutathion, carries out blanching with boiling water, remaining preparation method, same to embodiment
1。
The old ginger sugar of this comparative example, has fishy smell, micro-peppery, loose crisp, does not stick tooth, has chewiness, selects suffer from insomnia
Patient 20, every patient eats this old ginger sugar 10g every day, and after 20 days, the insomnia of 20 patients is eased, wherein 9
Patient is cured.
Comparative example 2
A kind of frozen tofu old ginger sugar, is made up of the raw material of following weight portion: old ginger 62, skim milk 17, white sugar 19, erythrose
Alcohol 31, soybean oligo saccharide 27, frozen tofu 17, fish scale 6, moral formula lactobacillus 1.6, Sal 0.7, flower extract 0.06, Folium Isatidis in day
Leaf extract 0.05, glutathion 0.02.
In step (4), Sucus Zingberis, milk fish scale solution are mixed directly, and do not withdraw burning things which may cause a fire disaster and stand, continue directly to heating, its
Remaining preparation method, with embodiment 1.
The old ginger sugar of this comparative example, fresh perfume (or spice) is micro-peppery, loose, glutinous tooth, does not have chewiness, selects the patient 20 suffering from insomnia
Position, every patient eats this old ginger sugar 10g every day, and after 20 days, the insomnia of 18 patients is eased, and wherein 6 patients obtain
Cure.
Comparative example 3
A kind of frozen tofu old ginger sugar, is made up of the raw material of following weight portion: old ginger 62, skim milk 17, white sugar 19, erythrose
Alcohol 31, soybean oligo saccharide 27, moral formula lactobacillus 1.6, Sal 0.7, flower extract 0.06, Folium Isatidis extract 0.05, paddy in day
The sweet peptide of Guang 0.02.
Preparation method, with embodiment 1.
The old ginger sugar of this comparative example, fresh flat aroma, micro-peppery, fine and smooth, glutinous tooth, not there is chewiness, select suffer from insomnia
Patient 20, every patient eats this old ginger sugar 10g every day, and after 20 days, the insomnia of 17 patients is eased, wherein 5
Patient is cured.
Comparative example 4
A kind of frozen tofu old ginger sugar, is made up of the raw material of following weight portion: old ginger 62, skim milk 17, white sugar 19, erythrose
Alcohol 31, soybean oligo saccharide 27, frozen tofu 17, fish scale 6, Sal 0.7, flower extract 0.06, Folium Isatidis extract 0.05, paddy in day
The sweet peptide of Guang 0.02.
Preparation method, with embodiment 1.
The old ginger sugar of this comparative example, has fishy smell, peppery, crisp exquisiteness, and glutinous tooth has chewiness, selects the trouble suffering from insomnia
Person 20, every patient eats this old ginger sugar 10g every day, and after 20 days, the insomnia of 15 patients is eased, wherein 3 patients
Cured.
Comparative example 5
A kind of frozen tofu old ginger sugar, is made up of the raw material of following weight portion: old ginger 62, skim milk 17, white sugar 19, erythrose
Alcohol 31, soybean oligo saccharide 27, frozen tofu 17, fish scale 6, moral formula lactobacillus 1.6, Sal 0.7, glutathion 0.02.
Preparation method, with embodiment 1.
The old ginger sugar of this comparative example, fresh perfume (or spice) is micro-peppery, and crisp exquisiteness does not stick tooth, has chewiness, selects the trouble suffering from insomnia
Person 20, every patient eats this old ginger sugar 10g every day, and after 20 days, the insomnia of 12 patients is eased, wherein 1 patient
Cured.
Comparative example 6
Commercially available tradition old ginger sugar.
The old ginger sugar of this comparative example, peppery, crisp, sweet greasy, glutinous tooth, not there is chewiness, select the patient 20 suffering from insomnia
Position, every patient eats this old ginger sugar 10g every day, and after 20 days, the insomnia of 3 patients is eased, and wherein 0 patient is controlled
More.
Claims (8)
1. a frozen tofu old ginger sugar, it is characterised in that be made up of the raw material of following weight portion: old ginger 62 ~ 64, skim milk 17
~ 19, white sugar 19 ~ 21, erythritol 31 ~ 33, soybean oligo saccharide 27 ~ 29, frozen tofu 17 ~ 19, fish scale 6 ~ 8, moral formula lactobacillus
1.6 ~ 1.8, flower extract 0.06 ~ 0.08 in Sal 0.7 ~ 0.9, day, Folium Isatidis extract 0.05 ~ 0.07, glutathion 0.02 ~
0.04。
The most according to claim 1, frozen tofu old ginger sugar, it is characterised in that described old ginger, for fresh old ginger.
The most according to claim 1 frozen tofu old ginger sugar, it is characterised in that described frozen tofu, for thaw after frozen tofu,
Water content is 23 ~ 25%.
The most according to claim 1, frozen tofu old ginger sugar, it is characterised in that flower extract in described day, be by flower in day
Clean, be crushed to 100 ~ 180 mesh, add the water of flower weight 2 ~ 3 times amount, mix homogeneously in day, add in day flower weight 0.05 ~
The cellulase of 0.07%, is placed in 38 ~ 40 DEG C of water-baths, stirring enzymolysis 210 ~ 230 minutes, filters, add filtering residue weight in filtering residue
The water of 3 ~ 4 times amount, is placed in 61 ~ 63 DEG C, 37 ~ 39kHz supersound extraction 30 ~ 32 minutes, filters, and repeats supersound extraction 3 times, merges institute
Having filtrate, infusion to volume is original 1/3, and being placed in 64 ~ 66 DEG C and drying to water content is 5 ~ 7%, obtains flower extract in day.
The most according to claim 4, frozen tofu old ginger sugar, it is characterised in that flower in described day, for flower in the day of fruiting period
Herb, plucks afterwash, and being placed in-41 ~-39 DEG C of lyophilizations to water content is 8 ~ 10%.
Frozen tofu old ginger sugar the most according to claim 1, it is characterised in that described Folium Isatidis extract, is by Folium Isatidis
Cleaning, be crushed to 160 ~ 200 mesh, little fire is fried to burnt odor taste, and the volume fraction adding Folium Isatidis weight 4 ~ 5 times amount is 72 ~ 74%
Alcoholic solution, seals, and is placed in 52 ~ 54 DEG C, 43 ~ 45kHz supersound extraction 23 ~ 25 minutes, filters, and repeats supersound extraction 4 times, merges
All filtrates, infusion to volume is original 1/4, and being placed in 66 ~ 68 DEG C and drying to water content is 6 ~ 8%, obtains Folium Isatidis extract.
7. the preparation method of frozen tofu old ginger sugar described in a claim 1, it is characterised in that comprise the following steps:
(1) select old ginger complete, that go rotten without disease pest, nothing, clean, stripping and slicing, add the water of old ginger weight 0.6 ~ 0.8 times amount, beat
Slurry, 5000 revs/min are centrifuged 8 ~ 10 minutes, take supernatant, add the water of Sediment weight 2 ~ 3 times amount, in 38 ~ 40kHz in precipitation
Ultrasonic 8 ~ 10 minutes, 6000 revs/min were centrifuged 12 ~ 15 minutes, take supernatant, merge all supernatants, obtain Sucus Zingberis；
(2) by frozen tofu stripping and slicing, adding glutathion, pulverize, particle diameter is 1.3 ~ 1.5mm, adds frozen tofu weight 0.6 ~ 0.8 times
The water of amount, stirs, soaks 25 ~ 30 minutes, obtains frozen tofu end；
(3) being cleaned by fish scale, add the water of fish scale weight 20 ~ 22 times amount, infusion to volume is original 1/10, filters, and adds
Skim milk, is stirred continuously heating, boils 10 ~ 12 minutes, is placed in 80 ~ 85 DEG C of water-baths, standby, obtains milk fish scale solution；
(4) Sucus Zingberis is heated to 94 ~ 96 DEG C, adds milk fish scale solution, withdraw burning things which may cause a fire disaster, stand 8 ~ 10 minutes, add frozen tofu
End, heated and boiled 2 ~ 3 minutes, add white sugar, erythritol and soybean oligo saccharide, continuing to be heated to water content is 46 ~ 48%,
It is cooled to 45 ~ 50 DEG C, adds moral formula lactobacillus, turn uniformly, be placed in 39 ~ 41 DEG C of ferment at constant temperature 7 ~ 8 hours, mixing of must fermenting
Slurry；
(5) fermentation mixing slurry is placed in jacketed pan, heated and boiled, addition Sal, flower extract and Folium Isatidis extract in day,
Mix homogeneously, continues little fire heating, and infusion to water content is 16 ~ 18%, obtains old ginger sugar liquid；
(6) old ginger sugar liquid being placed in mould flat board, temperature is down to 46 ~ 48 DEG C, stripping and slicing, and being placed in cooling chamber and being cooled to temperature is 16
~ 18 DEG C, obtain frozen tofu old ginger sugar；
(7) vacuum packaging, in 8000 ~ 9000uW/c ultraviolet-sterilization 30 ~ 32 minutes, obtains finished product.
The preparation method of frozen tofu old ginger sugar the most according to claim 7, it is characterised in that the cooling chamber of described step (6),
Temperature is 14 ~ 16 DEG C, humidity is 51 ~ 53%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610888663.0A CN106260385A (en) | 2016-10-12 | 2016-10-12 | A kind of frozen tofu old ginger sugar |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610888663.0A CN106260385A (en) | 2016-10-12 | 2016-10-12 | A kind of frozen tofu old ginger sugar |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106260385A true CN106260385A (en) | 2017-01-04 |
Family
ID=57717245
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610888663.0A Pending CN106260385A (en) | 2016-10-12 | 2016-10-12 | A kind of frozen tofu old ginger sugar |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106260385A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105767178A (en) * | 2016-03-14 | 2016-07-20 | 阜阳市颍州区金湖丰种植农民专业合作社 | Pomegranate fermented lactic acid drink |
| CN105767427A (en) * | 2016-03-29 | 2016-07-20 | 颍上县好圆食品有限公司 | Healthy chili-pepper jelly drops |
| CN105795081A (en) * | 2016-03-29 | 2016-07-27 | 颍上县好圆食品有限公司 | Healthy chili milk candy |
-
2016
- 2016-10-12 CN CN201610888663.0A patent/CN106260385A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105767178A (en) * | 2016-03-14 | 2016-07-20 | 阜阳市颍州区金湖丰种植农民专业合作社 | Pomegranate fermented lactic acid drink |
| CN105767427A (en) * | 2016-03-29 | 2016-07-20 | 颍上县好圆食品有限公司 | Healthy chili-pepper jelly drops |
| CN105795081A (en) * | 2016-03-29 | 2016-07-27 | 颍上县好圆食品有限公司 | Healthy chili milk candy |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN107495282B (en) | Hotpot condiment and preparation method thereof | |
| CN102293426B (en) | Edible oil-tea camellia bittern and preparation method thereof | |
| CN103340247A (en) | Preparing method of selenium-rich nutritive beancurd sticks | |
| KR101647125B1 (en) | Manufacturing method for black goat soup and black goat soup manufactured by the same | |
| KR101064366B1 (en) | Method for manufacturing yaksun thick broth | |
| KR101190329B1 (en) | Manufacturing Method of Korean hot pepper paste by Cudrania Tricupspidate Bureau | |
| CN101209073B (en) | Chafing dish reused oil preparing technology and flavorings | |
| KR101853890B1 (en) | Manufacturing method for buckwheat radish soup comprising black cattle sinews and buckwheat radish soup comprising black cattle sinews manufactured by the same | |
| KR101232471B1 (en) | method of cooking duck stew using enzyme of sprung grain flour and duck and overcooked rice soup using the same | |
| KR20130008727A (en) | Manufacturing method of sam-gae-thang using abalone extracts | |
| CN106360361A (en) | Fermentation fish meat soybean paste | |
| US9320296B2 (en) | Method of making fermented turtle shell powder | |
| KR100975754B1 (en) | Manufacturing method of soybean paste by a cudrania tricupspidate bureau | |
| KR101088159B1 (en) | Method of preparing melanian snail and ark shell - soybean paste | |
| CN106260385A (en) | A kind of frozen tofu old ginger sugar | |
| KR102126179B1 (en) | Method of manufactuering for Radon Blocking Material | |
| CN106615513A (en) | Brisket-containing old ginger candy | |
| KR101356715B1 (en) | Manufacturing method for red pepper paste using gastrodia elata blume powder | |
| KR20170117685A (en) | Jang-kimchi making method | |
| CN107384740A (en) | The preparation method of golden clock root chrysanthemum stamen health-care vinegar | |
| KR101397189B1 (en) | extraction beverage and manufacturing method thereof | |
| CN101215511B (en) | Dog meat wine | |
| CN107801787A (en) | A kind of Chinese milk vetch smoked bean curd | |
| CN106260384A (en) | A kind of fermented glutinous rice Semen Cucurbitae sugar | |
| CN106234729A (en) | A kind of pumpkin peel Fructificatio Amaurodermatis Rudae sesame candy |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170104 |