CN106307220A - 一种番茄味生姜片及其制备方法 - Google Patents
一种番茄味生姜片及其制备方法 Download PDFInfo
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- CN106307220A CN106307220A CN201610723874.9A CN201610723874A CN106307220A CN 106307220 A CN106307220 A CN 106307220A CN 201610723874 A CN201610723874 A CN 201610723874A CN 106307220 A CN106307220 A CN 106307220A
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Abstract
本发明公开了一种番茄味生姜片及其制备方法。包括以下重量配比的原料，生姜20‑50份、番茄粉25‑55份、食用盐2‑8份、阿斯巴甜0.1‑3份、味精2‑6份、白糖5‑15份、柠檬酸0.1‑1份、麦芽糊精4‑8份、菊花粉0.1‑0.2份、橘皮粉0.2‑0.4份、山楂粉0.2‑0.4份、苯甲酸钠0.1‑0.5份、山梨酸钾0.05‑0.2份、焦亚硫酸钠0.05‑0.8份、乙二胺四乙酸二钠0.2‑1份和脱氢乙酸钠0.1‑3份。本发明不仅营养价值高，具有番茄味，而且食用口感新颖，便于消化。
Description
技术领域
本发明涉及一种生姜片及其制备方法，特别是一种番茄味生姜片及其制备方法。
背景技术
吃生姜能起到抗衰老和抑制肿瘤作用，因为生姜中所含的姜辣素和二苯基庚烷类化合物的结构均具有很强的抗氧化和清除自由基作用，老年人常吃生姜可除“老人斑”。生姜还具有开胃健脾，促进食欲的功效，在炎热的夏天，因为人体唾液、胃液分泌会减少，因而影响食欲，如果饭前吃几片生姜，可刺激唾液、胃液和消化液的分泌，增加胃肠蠕动，增进食欲，这就是人们常说的“饭不香，吃生姜”的道理。在炎热的气温下吃一些生姜能起到兴奋、排汗、降温，提神的作用。中国传统的防暑中成药—人丹就含有生姜成分，其作用就是健胃、提神、醒脑。科学研究发现，生姜能起到某些抗菌素的作用，尤其是对沙门氏菌效果更好。在炎热的气温下，食品容易受到细菌的污染，而且生长繁殖快，容易引起急性胃肠炎，适量吃些生姜可起到防治作用。生姜还用于解表，主要为发散风寒、适用于外感风寒、头痛等，在遭受冰雪、水湿、寒冷侵袭后，急以姜汤饮之，可增进血行，驱散寒邪。生姜除对少数阴虚体质的人不宜食用外，对大部分人群食用非常有益，所以有“每天三片姜，不用医生开处方”、“四季吃生姜，百病一扫光”之说。
由于生姜难于保存，大多数人是将生姜做成生姜片进行保存，也可直接进行食用，然而直接食用的话口味比较单一，且食用口感不好，即使营养价值再高也不会得到消费者认可。
发明内容
为了弥补现有技术的不足，本发明提供一种番茄味生姜片及其制备方法。它不仅营养价值高，具有番茄味，而且食用口感新颖，便于消化。
本发明的技术方案：一种番茄味生姜片，包括以下重量配比的原料，生姜20-50份、番茄粉 25-55份、食用盐2-8份、阿斯巴甜0.1-3份、味精2-6份、白糖5-15份、柠檬酸0.1-1份、麦芽糊精4-8份、菊花粉0.1-0.2份、橘皮粉 0.2-0.4份、山楂粉 0.2-0.4份、苯甲酸钠0.1-0.5 份、山梨酸钾0.05-0.2份、焦亚硫酸钠0.05-0.8份、乙二胺四乙酸二钠0.2-1份和脱氢乙酸钠0.1-3份。
更优的是，前述的番茄味生姜片中，包括以下重量配比的原料，生姜30-45份、番茄粉30-50份、食用盐3-6份、阿斯巴甜1-2.5份、味精3-5份、白糖6-12份、柠檬酸0.2-0.8份、麦芽糊精5-7份、菊花粉0.12-0.18份、橘皮粉0.25-0.35份、山楂粉0.25-0.35份、苯甲酸钠0.2-0.4 份、山梨酸钾0.08-0.18份、焦亚硫酸钠0.2-0.6份、乙二胺四乙酸二钠0.3-0.8份和脱氢乙酸钠0.2-2份。
最优的是，前述的番茄味生姜片中，包括以下重量配比的原料，生姜40份、番茄粉45份、食用盐5份、阿斯巴甜2份、味精4份、白糖9份、柠檬酸0.5份、麦芽糊精6份、菊花粉0.15份、橘皮粉0.3份、山楂粉0.3份、苯甲酸钠0.3份、山梨酸钾0.1份、焦亚硫酸钠0.4份、乙二胺四乙酸二钠0.6份和脱氢乙酸钠1份。
前述的番茄味生姜片的制备方法，包括以下步骤，
a、将新鲜生姜洗净、沥干，切片后加入食用盐搅拌均匀，腌制5天，得A品；
b、将A品放入A品量5倍的水中浸泡30min，取出，沥干；得B品；
c、将白糖、味精、柠檬酸、阿斯巴甜、麦芽糊精、苯甲酸钠、山梨酸钾、焦亚硫酸钠、乙二胺四乙酸二钠、脱氢乙酸钠、番茄粉、菊花粉、橘皮粉和山楂粉搅拌混合均匀，得C品；
d、将B品放入C品中均匀混合，杀菌密封即得。
与现有技术相比，本发明在具有辛辣味的生姜中加入番茄粉、阿斯巴甜、味精、白糖、柠檬酸、麦芽糊精、菊花粉、橘皮粉、山楂粉、苯甲酸钠、山梨酸钾、焦亚硫酸钠、乙二胺四乙酸二钠和脱氢乙酸钠后，使得生姜的营养价值更高，具有番茄味，气味适宜，口感新颖；产品浅红色，色泽吸引人；食用方便、营养丰富；还便于消化；番茄粉，其主要原料为番茄，是将番茄制成原酱，经喷雾干燥后制成天然番茄原粉，再经精心复配调制而成；番茄，含的“番茄素”，有抑制细菌的作用；含的苹果酸、柠檬酸和糖类，有助消化的功能；番茄含有丰富的营养，又有多种功用被称为神奇的菜中之果；番茄内的苹果酸和柠檬酸等有机酸，还有增加胃液酸度，帮助消化，调整胃肠功能的作用；番茄中含有果酸，能降低胆固醇的含量，对高血脂症很有益处；番茄富含维生素A、维生素C、维生素B1，维生素B2以及胡萝卜素和钙、磷、钾、镁、铁、锌、铜和碘等多种元素，还含有蛋白质、糖类、有机酸、纤维素；阿斯巴甜，又称甜味素、蛋白糖等，是一种天然功能性低聚糖,不致龋齿、甜味纯正、吸湿性低,没有发黏现象，不会引起血糖的明显升高,适合糖尿病患者食用；白糖，是蔗糖的结晶体，纯度一般在99.8%以上，从化学角度看，这是很纯的物质了，白糖具有纯正的蔗糖甜味，性平，味甘，润肺生津、补中益气、清热燥湿、化痰止咳、解毒醒酒、降浊怡神；可用于治疗中虚脘痛、脾虚泄泻、肺燥咳嗽、口干燥渴以及脚气、疥疮、盐卤中毒、阴囊湿疹等病症。此外，白糖有抑菌防腐的作用；柠檬酸主要用作酸味剂、增溶剂、缓冲剂、抗氧化剂、除腥脱臭剂、风味增进剂、胶凝剂、调色剂等，此外，柠檬酸还有抑制细菌、护色、改进风味、促进蔗糖转化等作用，柠檬酸还具有螯合作用，能够清除某些有害金属。柠檬酸能够防止因酶催化和金属催化引起的氧化作用，从而阻止速冻水果变色变味；麦芽糊精，其原料是含淀粉质的玉米、大米等，主要成分为糊精并含有多聚糖、四糖或四糖以上的低聚糖，还含少量的麦芽糖和葡萄糖；用于增加粘稠度、增强产品分散性和溶解性麦芽糊精有较好的乳化作用和增稠效果，可使其甜味温和，落口爽净，口感良好；菊花粉，具有显著的清热祛火，提高免疫力的中药功能，并能补充饲料中维生素A的不足；橘皮粉，橘皮即陈皮，将橘皮烤干后磨成粉状；理气，调中，燥湿，化痰，治胸腹胀满，不思饮食，呕吐哕逆，咳嗽痰多；山楂粉，将山楂磨成粉，山楂含山楂酸等多种有机酸，味酸甘，并含解脂酶，入胃后，能增强酶的作用，促进肉食消化，有助于胆固醇转化，还有降压降脂、调脂之功效；苯甲酸钠大多为白色颗粒，无臭或微带安息香气味，味微甜，有收敛性；常温易溶于水53.0g/100ml左右，PH在8左右；苯甲酸钠也是酸性防腐剂，在碱性介质中无杀菌、抑菌作用；山梨酸钾能有效地抑制霉菌，酵母菌和好氧性细菌的活性，还能防止肉毒杆菌、葡萄球菌、沙门氏菌等有害微生物的生长和繁殖，但对厌氧性芽孢菌与嗜酸乳杆菌等有益微生物几乎无效，其抑止发育的作用比杀菌作用更强，从而达到有效地延长食品的保存时间，并保持原有食品的风味；焦亚硫酸钠用作保鲜剂，提高产品的保鲜时间；脱氢乙酸钠是继苯甲酸钠、尼泊金、山梨酸钾之后又一代新的食品防腐保鲜剂，对霉菌、酵母菌、细菌具有很好的抑制作用，广泛应用与饮料、食品、饲料的加工业，可延长存放期，避免霉变损失；其作用机理是有效渗透到细胞体内，抑制微生物的呼吸作用，从而达到防腐防霉保鲜保湿等作用；苯甲酸钠、脱氢乙酸钠和山梨酸钾共同进行抑菌，使其抑菌效果更佳，耐霉变性能更强。
具体实施方式
实施例1。一种番茄味生姜片，包括以下重量配比的原料，生姜40g、番茄粉45g、食用盐5g、阿斯巴甜2g、味精4g、白糖9g、柠檬酸0.5g、麦芽糊精6g、菊花粉0.15g、橘皮粉0.3g、山楂粉0.3g、苯甲酸钠0.3g、山梨酸钾0.1g、焦亚硫酸钠0.4g、乙二胺四乙酸二钠0.6g和脱氢乙酸钠1g。
所述的番茄味生姜片的制备方法，包括以下步骤，
a、将新鲜生姜洗净、沥干，切片后加入食用盐搅拌均匀，腌制5天，得A品；
b、将A品放入A品量5倍的水中浸泡30min，取出，沥干；得B品；
c、将白糖、味精、柠檬酸、阿斯巴甜、麦芽糊精、苯甲酸钠、山梨酸钾、焦亚硫酸钠、乙二胺四乙酸二钠、脱氢乙酸钠、番茄粉、菊花粉、橘皮粉和山楂粉搅拌混合均匀，得C品；
d、将B品放入C品中均匀混合，杀菌密封即得。
实施例2。一种番茄味生姜片，包括以下重量配比的原料，生姜20g、番茄粉 25g、食用盐2g、阿斯巴甜0.1g、味精2g、白糖5g、柠檬酸0.1g、麦芽糊精4g、菊花粉0.1g、橘皮粉0.2g、山楂粉0.2g、苯甲酸钠0.1g、山梨酸钾0.05g、焦亚硫酸钠0.05g、乙二胺四乙酸二钠0.2g和脱氢乙酸钠0.1g。
所述的番茄味生姜片的制备方法，包括以下步骤，
a、将新鲜生姜洗净、沥干，切片后加入食用盐搅拌均匀，腌制5天，得A品；
b、将A品放入A品量5倍的水中浸泡30min，取出，沥干；得B品；
c、将白糖、味精、柠檬酸、阿斯巴甜、麦芽糊精、苯甲酸钠、山梨酸钾、焦亚硫酸钠、乙二胺四乙酸二钠、脱氢乙酸钠、番茄粉、菊花粉、橘皮粉和山楂粉搅拌混合均匀，得C品；
d、将B品放入C品中均匀混合，杀菌密封即得。
实施例3。一种番茄味生姜片，包括以下重量配比的原料，生姜50g、番茄粉55g、食用盐8g、阿斯巴甜3g、味精6g、白糖15g、柠檬酸1g、麦芽糊精8g、菊花粉0.2g、橘皮粉0.4g、山楂粉0.4g、苯甲酸钠0.5g、山梨酸钾0.2g、焦亚硫酸钠0.8g、乙二胺四乙酸二钠1g和脱氢乙酸钠3g。
所述的番茄味生姜片的制备方法，包括以下步骤，
a、将新鲜生姜洗净、沥干，切片后加入食用盐搅拌均匀，腌制5天，得A品；
b、将A品放入A品量5倍的水中浸泡30min，取出，沥干；得B品；
c、将白糖、味精、柠檬酸、阿斯巴甜、麦芽糊精、苯甲酸钠、山梨酸钾、焦亚硫酸钠、乙二胺四乙酸二钠、脱氢乙酸钠、番茄粉、菊花粉、橘皮粉和山楂粉搅拌混合均匀，得C品；
d、将B品放入C品中均匀混合，杀菌密封即得。
实施例4。一种番茄味生姜片，包括以下重量配比的原料，生姜30g、番茄粉30g、阿斯巴甜1g、食用盐3g、味精3g、白糖6g、柠檬酸0.2g、麦芽糊精5g、菊花粉0.12g、橘皮粉0.25g、山楂粉0.25g、苯甲酸钠0.2g、山梨酸钾0.08g、焦亚硫酸钠0.2g、乙二胺四乙酸二钠0.3g和脱氢乙酸钠0.2g。
所述的番茄味生姜片的制备方法，包括以下步骤，
a、将新鲜生姜洗净、沥干，切片后加入食用盐搅拌均匀，腌制5天，得A品；
b、将A品放入A品量5倍的水中浸泡30min，取出，沥干；得B品；
c、将白糖、味精、柠檬酸、阿斯巴甜、麦芽糊精、苯甲酸钠、山梨酸钾、焦亚硫酸钠、乙二胺四乙酸二钠、脱氢乙酸钠、番茄粉、菊花粉、橘皮粉和山楂粉搅拌混合均匀，得C品；
d、将B品放入C品中均匀混合，杀菌密封即得。
实施例5。一种番茄味生姜片，包括以下重量配比的原料，生姜45g、番茄粉50g、食用盐6g、阿斯巴甜2.5g、味精5g、白糖12g、柠檬酸0.8g、麦芽糊精7g、菊花粉0.18g、橘皮粉0.35g、山楂粉0.35g、苯甲酸钠0.4g、山梨酸钾0.18g、焦亚硫酸钠0.6g、乙二胺四乙酸二钠0.8g和脱氢乙酸钠2g。
所述的番茄味生姜片的制备方法，包括以下步骤，
a、将新鲜生姜洗净、沥干，切片后加入食用盐搅拌均匀，腌制5天，得A品；
b、将A品放入A品量5倍的水中浸泡30min，取出，沥干；得B品；
c、将白糖、味精、柠檬酸、阿斯巴甜、麦芽糊精、苯甲酸钠、山梨酸钾、焦亚硫酸钠、乙二胺四乙酸二钠、脱氢乙酸钠、番茄粉、菊花粉、橘皮粉和山楂粉搅拌混合均匀，得C品；
d、将B品放入C品中均匀混合，杀菌密封即得。
实施例6。一种番茄味生姜片，包括以下重量配比的原料，生姜40g、番茄粉43g、食用盐3.6g、阿斯巴甜2.3g、味精3.8g、白糖8.8g、柠檬酸0.5g、麦芽糊精5.7g、菊花粉0.15g、橘皮粉0.28g、山楂粉0.26g、苯甲酸钠0.25g、山梨酸钾0.15g、焦亚硫酸钠0.5g、乙二胺四乙酸二钠0.6g和脱氢乙酸钠1.2g。
所述的番茄味生姜片的制备方法，包括以下步骤，
a、将新鲜生姜洗净、沥干，切片后加入食用盐搅拌均匀，腌制5天，得A品；
b、将A品放入A品量5倍的水中浸泡30min，取出，沥干；得B品；
c、将白糖、味精、柠檬酸、阿斯巴甜、麦芽糊精、苯甲酸钠、山梨酸钾、焦亚硫酸钠、乙二胺四乙酸二钠、脱氢乙酸钠、番茄粉、菊花粉、橘皮粉和山楂粉搅拌混合均匀，得C品；
d、将B品放入C品中均匀混合，杀菌密封即得。
Claims (4)
1.一种番茄味生姜片，其特征在于：包括以下重量配比的原料，生姜20-50份、番茄粉25-55份、食用盐2-8份、阿斯巴甜0.1-3份、味精2-6份、白糖5-15份、柠檬酸0.1-1份、麦芽糊精4-8份、菊花粉0.1-0.2份、橘皮粉0.2-0.4份、山楂粉0.2-0.4份、苯甲酸钠0.1-0.5 份、山梨酸钾0.05-0.2份、焦亚硫酸钠0.05-0.8份、乙二胺四乙酸二钠0.2-1份和脱氢乙酸钠0.1-3份。
2.根据权利要求1所述的番茄味生姜片，其特征在于：包括以下重量配比的原料，生姜30-45份、番茄粉30-50份、食用盐3-6份、阿斯巴甜1-2.5份、味精3-5份、白糖6-12份、柠檬酸0.2-0.8份、麦芽糊精5-7份、菊花粉0.12-0.18份、橘皮粉0.25-0.35份、山楂粉0.25-0.35份、苯甲酸钠0.2-0.4 份、山梨酸钾0.08-0.18份、焦亚硫酸钠0.2-0.6份、乙二胺四乙酸二钠0.3-0.8份和脱氢乙酸钠0.2-2份。
3.根据权利要求2所述的番茄味生姜片，其特征在于：包括以下重量配比的原料，生姜40份、番茄粉45份、食用盐5份、阿斯巴甜2份、味精4份、白糖9份、柠檬酸0.5份、麦芽糊精6份、菊花粉0.15份、橘皮粉0.3份、山楂粉0.3份、苯甲酸钠0.3份、山梨酸钾0.1份、焦亚硫酸钠0.4份、乙二胺四乙酸二钠0.6份和脱氢乙酸钠1份。
4.如权利要求1、2或3所述的番茄味生姜片的制备方法，其特征在于：包括以下步骤，
a、将新鲜生姜洗净、沥干，切片后加入食用盐搅拌均匀，腌制5天，得A品；
b、将A品放入A品量5倍的水中浸泡30min，取出，沥干；得B品；
c、将白糖、味精、柠檬酸、阿斯巴甜、麦芽糊精、苯甲酸钠、山梨酸钾、焦亚硫酸钠、乙二胺四乙酸二钠、脱氢乙酸钠、番茄粉、菊花粉、橘皮粉和山楂粉搅拌混合均匀，得C品；
d、将B品放入C品中均匀混合，杀菌密封即得。
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