CN106333287A - Spicy hot taste ginger slices and preparation method thereof - Google Patents
Spicy hot taste ginger slices and preparation method thereof Download PDFInfo
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- CN106333287A CN106333287A CN201610723871.5A CN201610723871A CN106333287A CN 106333287 A CN106333287 A CN 106333287A CN 201610723871 A CN201610723871 A CN 201610723871A CN 106333287 A CN106333287 A CN 106333287A
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- parts
- powder
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- ginger
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- A—HUMAN NECESSITIES
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The present invention discloses spicy hot taste ginger slices and a preparation method thereof, wherein the spicy hot taste ginger slices comprise the following raw materials by weight: 20-50 parts of ginger, 30-60 parts of zanthoxylum bungeanum maxim powder, 2-8 parts of edible salt, 0.1-3 parts of aspartame, 2-6 parts of monosodium glutamate, 5-10 parts of white sugar, 0.1-1 part of citric acid, 4-8 parts of maltodextrin, 1-2 parts of chrysanthemum powder, 2-4 parts of orange peel powder, 2-4 parts of hawthorn powder, 1-5 parts of sodium benzoate, 0.5-2 parts of potassium sorbate, 0.5-2 parts of sodium metabisulfite, 0.2-2 parts of disodium ethylenediaminetetraacetate, and 0.1-3 parts of sodium dehydroacetate. The spicy hot taste ginger slices of the present invention has advantages of high nutritive value, spicy hot taste, novel eating taste, and easy digestion.
Description
Technical field
The present invention relates to a kind of ginger slice and preparation method thereof, particularly a kind of spicy ginger slice and preparation method thereof.
Background technology
Eat ginger and can play anti-aging and function of tumor inhibition, because contained gingerol in ginger and Diphenylheptane class
The structure of compound is respectively provided with very strong anti-oxidant and effect of scavenging radical, and the elderly often eats ginger and can remove " age mark ".Raw
Ginger also has Appetizing spleen-tonifying, appetitive effect, in hot summer, because human saliva, gastric secretion can reduce, thus
Impact appetite, if eating several gingers before meals, can saliva stimulating, gastric juice and digestive juice secretion, increase gastrointestinal peristalsis, promote food
Be intended to, here it is it has often been said that " meal is not fragrant, eats ginger " reason.Eat of under hot temperature ginger can play excitement,
Perspire, lower the temperature, the effect refreshed oneself.The heatstroke prevention Chinese patent drug jintan of Chinese tradition just contains ginger component, its effect be exactly stomach invigorating,
Refresh oneself, restoring consciouness.Scientific research finds, ginger can play the effect of some antibiotic, especially more preferable to salmonella effect.?
Under hot temperature, food is easily polluted by bacterium, and growth and breeding is fast, easily causes acute gastroenteritis, eats in right amount
A little gingers can play preventive and therapeutic effect.Ginger is additionally operable to induce sweat, predominantly expelling cold, eliminating, be applied to and catch cold, have a headache, meet with
After ice and snow, wet, the cold invasion and attack of water, suddenly it is drunk with ginger decoction, blood can be promoted, disperse cold-evil.Ginger removes to minority yin-deficiency constitution
People's inedibility outside, to majority of populations eat be highly profitable, so have " daily three ginger, prescribe without doctor ", " four
Eat ginger season, all kinds of diseases and ailments are eliminated completely " say.
Because ginger is difficult to preserve, most people is ginger to be made ginger slice preserved, and also can directly be eaten,
But if directly eating, taste is more single, and eating mouth feel is bad, even if nutritive value is high more also will not obtain consumer
Accreditation.
Content of the invention
In order to make up the deficiencies in the prior art, the present invention provides a kind of spicy ginger slice and preparation method thereof.It is not only
It is of high nutritive value, there is spicy, and eating mouth feel is novel, be easy to digest.
Technical scheme: a kind of spicy ginger slice, including the raw material of following weight proportion, ginger 20-50 part,
Zanthoxylum powder 30-60 part, edible salt 2-8 part, Aspartame 0.1-3 part, monosodium glutamate 2-6 part, white sugar 5-10 part, citric acid 0.1-1
Part, maltodextrin 4-8 part, chrysanthemum powder 1-2 part, orange peel powder 2-4 part, hawthorn powder 2-4 part, Sodium Benzoate 1-5 part, sorbic acid
Potassium 0.5-2 part, sodium pyrosulfite 0.5-2 part, disodium ethylene diamine tetraacetate 0.2-2 part and dehydroactic acid sodium 0.1-3 part.
More optimizedly, in aforesaid spicy ginger slice, including the raw material of following weight proportion, ginger 30-45 part, Chinese prickly ash
Powder 40-50 part, edible salt 3-6 part, Aspartame 1-2.5 part, monosodium glutamate 3-5 part, white sugar 6-8 part, citric acid 0.2-0.8 part, wheat
Bud dextrin 5-7 part, chrysanthemum powder 1.2-1.8 part, orange peel powder 2.5-3.5 part, hawthorn powder 2.5-3.5 part, Sodium Benzoate 2-4 part, mountain
Potassium sorbate 0.8-1.8 part, sodium pyrosulfite 0.6-1 part, disodium ethylene diamine tetraacetate 0.3-1.5 part and dehydroactic acid sodium 0.2-2
Part.
Optimum, in aforesaid spicy ginger slice, including the raw material of following weight proportion, 40 parts of ginger, zanthoxylum powder
45 parts, 5 parts of edible salt, 2 parts of Aspartame, 4 parts of monosodium glutamate, 7 parts of white sugar, 0.5 part of citric acid, 6 parts of maltodextrin, chrysanthemum powder 1.5
Part, 3 parts of orange peel powder, 3 parts of hawthorn powder, 3 parts of Sodium Benzoate, 1 part of potassium sorbate, 0.8 part of sodium pyrosulfite, ethylenediamine tetra-acetic acid two
1 part of sodium and 1.2 parts of dehydroactic acid sodium.
The preparation method of aforesaid spicy ginger slice, comprises the following steps,
A, fresh ginger is cleaned, drains, adding edible salt to stir after section, pickle 5 days, obtain a product；
B, a product are put in the water of 5 times of a product amount and soak 30min, take out, drain；Obtain b product；
C, by white sugar, monosodium glutamate, citric acid, Aspartame, maltodextrin, Sodium Benzoate, potassium sorbate, sodium pyrosulfite, second two
Amine tetraacethyl disodium, dehydroactic acid sodium, zanthoxylum powder, chrysanthemum powder, orange peel powder and hawthorn powder are uniformly mixed, and obtain c product；
D, b product are put in c product uniformly mix, sterilized sealing obtains final product.
Compared with prior art, the present invention adds spicy powder, Aspartame, monosodium glutamate, white in the ginger have acid
Sugar, citric acid, maltodextrin, chrysanthemum powder, orange peel powder, hawthorn powder, Sodium Benzoate, potassium sorbate, sodium pyrosulfite, ethylenediamine tetraacetic
So that the nutritive value of ginger is higher after acetic acid disodium and dehydroactic acid sodium, there is spicy, smell is suitable, mouthfeel is novel, be good for
Health nutrition, instant, add traditional Chinese medicine ingredients in formula, can be aid digestion, be conducive to healthy；Present invention process is simple, just
In popularization；Zanthoxylum powder, is the spices that a kind of Chinese prickly ash is made；Chinese prickly ash is warm in nature, taste is pungent, has warming spleen and stomach for dispelling cold, stomach invigorating dehumidifying, pain relieving to kill
Worm, removing toxic substances qi-regulating, effect of antipruritic raw meat of dispelling；Can be used for treating having indigestion, stop drink, hiccup, vomiting, the articular muscle caused by wind-cold damp pathogen
Meat pain, coldness and pain in the epigastrium, have loose bowels, dysentery, roundworm, the illness such as pruritus vulvae；Aspartame, also known as sweetener, protein sugar etc., is a kind of
Natural function compound sugar, will not carious tooth, sweet taste be pure, hygroscopicity is low, there is no stickiness, the obvious liter of blood sugar will not be caused
Height, suitable patients with diabetes mellitus；White sugar, is the crystalline solid of sucrose, and purity typically more than 99.8%, chemically see by angle, this
It is very pure material, white sugar has pure sucrose sweet taste, mild-natured, sweet, moistening lung is promoted the production of body fluid, tonifying middle-Jiao and Qi, heat-clearing and damp-drying drug, change
Phlegm and relieving cough, removing toxic substances are sobered up, are dropped and turbid soothe the spirit；Can be used for treating empty gastral cavity pain, splenasthenic diarrhea, xeropulmonary cough, dry mouth be yearningly and pin
The illnesss such as gas, scabies, bittern intoxication, eczema of scrotum.Additionally, white sugar has antibacterial corrosion-resistant effect；Citric acid is mainly used as tart flavour
Agent, solubilizer, buffer, antioxidant, remove raw meat deodorant, local flavor promoting agent, gelling agent, toner etc., additionally, citric acid is also
There are suppression bacterium, color protection, improve local flavor, promote the effect such as sucrose inversion, citric acid also has chelation, can remove some
Poisonous metal.Citric acid is prevented from the oxidation causing because of enzymatic and metal catalytic, thus stoping quick-frozen fresh fruits variable color
Spoiled；Maltodextrin, its raw material is the corn of starch-containing matter, rice etc., main component be dextrin and contain polysaccharide, tetrose or
Compound sugar more than tetrose, also contains a small amount of maltose and glucose.For increasing viscosity, strengthening product dispersiveness and dissolving
Property maltodextrin have preferable emulsification and thickening effect, its sweet taste can be made gentle, the mouth that falls is felt well net, good mouthfeel；Chrysanthemum powder,
There is significant capable of clearing heat and reducing internal heat, the deficiency of vitamin a in the Chinese medicine function of enhance immunity, and energy supplement feed；Orange peel powder, tangerine
Skin is dried orange peel, wears into powdery after orange peel is dried；Qi-regulating, in tune, eliminating dampness, resolving sputum, control fullness and oppression of chest and abdomen, do not feel like eating, the vomiting sound of vomiting
Inverse, coughing with a lot of sputum；Hawthorn powder, by hawthorn grinds, hawthorn contains multiple organic acids such as crataegolic acid, and taste acid is sweet, and contains lipolytic enzyme, enters
The effect of enzyme after stomach, can be strengthened, promote carnivorous digestion, contribute to cholesterol conversion, also the effect of hypertension and hyperlipemia, tune fat；Benzene
Sodium formate is mostly white particle, odorless or micro-strip styrax smell, and taste is micro- sweet, has convergence；Normal temperature 53.0g/ soluble in water
100ml, ph are 8 about；Sodium Benzoate is also acid preservative, no sterilized, bacteriostasis in alkaline medium；Sorbic acid
Potassium can suppress the activity of mould, saccharomycete and aerobic bacteria effectively moreover it is possible to prevent clostridium botulinum, staphylococcus, Salmonella
The growth of the harmful microbes such as bacterium and breeding, but nearly unavailable with beneficial microbes such as lactobacillus acidophilus to anaerobic Bacillus,
It is restrained, and the effect developed is more higher than bactericidal action, thus reaching the holding time effectively extending food, and keeps original food
The local flavor of product；Sodium pyrosulfite is used as antistaling agent, improves the fresh keeping time of product；Dehydroactic acid sodium is continue Sodium Benzoate, Ni Bo
After gold, potassium sorbate, the food preservative freshness retaining agent of another Dai Xin, has good inhibiting effect to mould, saccharomycete, bacterium,
Extensively application and beverage, food, the processing industry of feed, can extend storage period, it is to avoid loss of going mouldy；Its mechanism of action is effectively to ooze
Thoroughly Dao cell body in, the respiration of suppression microorganism, thus reach the effect such as fresh-keeping moisturizing of anticorrosive mildewproof；Sodium Benzoate, de-
Hydroacetic acid sodium and potassium sorbate jointly carry out antibacterial so as to fungistatic effect more preferably, resistance to performance of going mouldy is higher.
Specific embodiment
Embodiment 1.A kind of spicy ginger slice, including the raw material of following weight proportion, ginger 40g, zanthoxylum powder 45g, food
With salt 5g, Aspartame 2g, monosodium glutamate 4g, white sugar 7g, citric acid 0.5g, maltodextrin 6g, chrysanthemum powder 1.5g, orange peel powder 3g, mountain
Short, bristly hair or beard powder 3g, Sodium Benzoate 3g, potassium sorbate 1g, sodium pyrosulfite 0.8g, disodium ethylene diamine tetraacetate 1g and dehydroactic acid sodium
1.2g.
The preparation method of described spicy ginger slice, comprises the following steps,
A, fresh ginger is cleaned, drains, adding edible salt to stir after section, pickle 5 days, obtain a product；
B, a product are put in the water of 5 times of a product amount and soak 30min, take out, drain；Obtain b product；
C, by white sugar, monosodium glutamate, citric acid, Aspartame, maltodextrin, Sodium Benzoate, potassium sorbate, sodium pyrosulfite, second two
Amine tetraacethyl disodium, dehydroactic acid sodium, zanthoxylum powder, chrysanthemum powder, orange peel powder and hawthorn powder are uniformly mixed, and obtain c product；
D, b product are put in c product uniformly mix, sterilized sealing obtains final product.
Embodiment 2.A kind of spicy ginger slice, including the raw material of following weight proportion, ginger 20g, zanthoxylum powder 30g, food
With salt 2g, Aspartame 0.1g, monosodium glutamate 2g, white sugar 5g, citric acid 0.1g, maltodextrin 4g, chrysanthemum powder 1g, orange peel powder 2g, mountain
Short, bristly hair or beard powder 2g, Sodium Benzoate 1g, potassium sorbate 0.5g, sodium pyrosulfite 0.5g, disodium ethylene diamine tetraacetate 0.2g and dehydroactic acid
Sodium 0.1g.
The preparation method of described spicy ginger slice, comprises the following steps,
A, fresh ginger is cleaned, drains, adding edible salt to stir after section, pickle 5 days, obtain a product；
B, a product are put in the water of 5 times of a product amount and soak 30min, take out, drain；Obtain b product；
C, by white sugar, monosodium glutamate, citric acid, Aspartame, maltodextrin, Sodium Benzoate, potassium sorbate, sodium pyrosulfite, second two
Amine tetraacethyl disodium, dehydroactic acid sodium, zanthoxylum powder, chrysanthemum powder, orange peel powder and hawthorn powder are uniformly mixed, and obtain c product；
D, b product are put in c product uniformly mix, sterilized sealing obtains final product.
Embodiment 3.A kind of spicy ginger slice, including the raw material of following weight proportion, ginger 50g, zanthoxylum powder 60g, food
With salt 8g, Aspartame 3g, monosodium glutamate 6g, white sugar 10g, citric acid 1g, maltodextrin 8g, chrysanthemum powder 2g, orange peel powder 4g, hawthorn powder
4g, Sodium Benzoate 5g, potassium sorbate 2g, sodium pyrosulfite 2g, disodium ethylene diamine tetraacetate 2g and dehydroactic acid sodium 3g.
The preparation method of described spicy ginger slice, comprises the following steps,
A, fresh ginger is cleaned, drains, adding edible salt to stir after section, pickle 5 days, obtain a product；
B, a product are put in the water of 5 times of a product amount and soak 30min, take out, drain；Obtain b product；
C, by white sugar, monosodium glutamate, citric acid, Aspartame, maltodextrin, Sodium Benzoate, potassium sorbate, sodium pyrosulfite, second two
Amine tetraacethyl disodium, dehydroactic acid sodium, zanthoxylum powder, chrysanthemum powder, orange peel powder and hawthorn powder are uniformly mixed, and obtain c product；
D, b product are put in c product uniformly mix, sterilized sealing obtains final product.
Embodiment 4.A kind of spicy ginger slice, including the raw material of following weight proportion, ginger 30g, zanthoxylum powder 40g, Ah
This Ba Tian 1g, edible salt 3g, monosodium glutamate 3g, white sugar 6g, citric acid 0.2g, maltodextrin 5g, chrysanthemum powder 1.2g, orange peel powder 2.5g,
Hawthorn powder 2.5g, Sodium Benzoate 2g, potassium sorbate 0.8g, sodium pyrosulfite 0.6g, disodium ethylene diamine tetraacetate 0.3g and dehydrogenation
Sodium acetate 0.2g.
The preparation method of described spicy ginger slice, comprises the following steps,
A, fresh ginger is cleaned, drains, adding edible salt to stir after section, pickle 5 days, obtain a product；
B, a product are put in the water of 5 times of a product amount and soak 30min, take out, drain；Obtain b product；
C, by white sugar, monosodium glutamate, citric acid, Aspartame, maltodextrin, Sodium Benzoate, potassium sorbate, sodium pyrosulfite, second two
Amine tetraacethyl disodium, dehydroactic acid sodium, zanthoxylum powder, chrysanthemum powder, orange peel powder and hawthorn powder are uniformly mixed, and obtain c product；
D, b product are put in c product uniformly mix, sterilized sealing obtains final product.
Embodiment 5.A kind of spicy ginger slice, including the raw material of following weight proportion, ginger 45g, zanthoxylum powder 50g, food
With salt 6g, Aspartame 2.5g, monosodium glutamate 5g, white sugar 8g, citric acid 0.8g, maltodextrin 7g, chrysanthemum powder 1.8g, orange peel powder
3.5g, hawthorn powder 3.5g, Sodium Benzoate 4g, potassium sorbate 1.8g, sodium pyrosulfite 1g, disodium ethylene diamine tetraacetate 1.5g and de-
Hydroacetic acid sodium 2g.
The preparation method of described spicy ginger slice, comprises the following steps,
A, fresh ginger is cleaned, drains, adding edible salt to stir after section, pickle 5 days, obtain a product；
B, a product are put in the water of 5 times of a product amount and soak 30min, take out, drain；Obtain b product；
C, by white sugar, monosodium glutamate, citric acid, Aspartame, maltodextrin, Sodium Benzoate, potassium sorbate, sodium pyrosulfite, second two
Amine tetraacethyl disodium, dehydroactic acid sodium, zanthoxylum powder, chrysanthemum powder, orange peel powder and hawthorn powder are uniformly mixed, and obtain c product；
D, b product are put in c product uniformly mix, sterilized sealing obtains final product.
Embodiment 6.A kind of spicy ginger slice, including the raw material of following weight proportion, ginger 40g, zanthoxylum powder 43g, food
With salt 3.6g, Aspartame 2.3g, monosodium glutamate 3.8g, white sugar 8.8g, citric acid 0.5g, maltodextrin 5.7g, chrysanthemum powder 1.5g, tangerine
Skin powder 2.8g, hawthorn powder 2.6g, Sodium Benzoate 2.5g, potassium sorbate 1.5g, sodium pyrosulfite 1.3g, disodium ethylene diamine tetraacetate
1.6g and dehydroactic acid sodium 1.2g.
The preparation method of described spicy ginger slice, comprises the following steps,
A, fresh ginger is cleaned, drains, adding edible salt to stir after section, pickle 5 days, obtain a product；
B, a product are put in the water of 5 times of a product amount and soak 30min, take out, drain；Obtain b product；
C, by white sugar, monosodium glutamate, citric acid, Aspartame, maltodextrin, Sodium Benzoate, potassium sorbate, sodium pyrosulfite, second two
Amine tetraacethyl disodium, dehydroactic acid sodium, zanthoxylum powder, chrysanthemum powder, orange peel powder and hawthorn powder are uniformly mixed, and obtain c product；
D, b product are put in c product uniformly mix, sterilized sealing obtains final product.
Claims (4)
1. a kind of spicy ginger slice it is characterised in that: include following weight proportion raw material, ginger 20-50 part, zanthoxylum powder
30-60 part, edible salt 2-8 part, Aspartame 0.1-3 part, monosodium glutamate 2-6 part, white sugar 5-10 part, citric acid 0.1-1 part, malt paste
Smart 4-8 part, chrysanthemum powder 1-2 part, orange peel powder 2-4 part, hawthorn powder 2-4 part, Sodium Benzoate 1-5 part, potassium sorbate 0.5-2 part, Jiao
Sodium sulfite 0.5-2 part, disodium ethylene diamine tetraacetate 0.2-2 part and dehydroactic acid sodium 0.1-3 part.
2. spicy ginger slice according to claim 1 it is characterised in that: include following weight proportion raw material, ginger
30-45 part, zanthoxylum powder 40-50 part, edible salt 3-6 part, Aspartame 1-2.5 part, monosodium glutamate 3-5 part, white sugar 6-8 part, citric acid
0.2-0.8 part, maltodextrin 5-7 part, chrysanthemum powder 1.2-1.8 part, orange peel powder 2.5-3.5 part, hawthorn powder 2.5-3.5 part, benzene first
Sour sodium 2-4 part, potassium sorbate 0.8-1.8 part, sodium pyrosulfite 0.6-1 part, disodium ethylene diamine tetraacetate 0.3-1.5 part and de-
Hydroacetic acid sodium 0.2-2 part.
3. spicy ginger slice according to claim 2 it is characterised in that: include following weight proportion raw material, ginger
40 parts, 45 parts of zanthoxylum powder, 5 parts of edible salt, 2 parts of Aspartame, 4 parts of monosodium glutamate, 7 parts of white sugar, 0.5 part of citric acid, maltodextrin 6
Part, 1.5 parts of chrysanthemum powder, 3 parts of orange peel powder, 3 parts of hawthorn powder, 3 parts of Sodium Benzoate, 1 part of potassium sorbate, 0.8 part of sodium pyrosulfite, second
1 part of edetate disodium and 1.2 parts of dehydroactic acid sodium.
4. the spicy ginger slice as described in claim 1,2 or 3 preparation method it is characterised in that: comprise the following steps,
A, fresh ginger is cleaned, drains, adding edible salt to stir after section, pickle 5 days, obtain a product；
B, a product are put in the water of 5 times of a product amount and soak 30min, take out, drain；Obtain b product；
C, by white sugar, monosodium glutamate, citric acid, Aspartame, maltodextrin, Sodium Benzoate, potassium sorbate, sodium pyrosulfite, second two
Amine tetraacethyl disodium, dehydroactic acid sodium, zanthoxylum powder, chrysanthemum powder, orange peel powder and hawthorn powder are uniformly mixed, and obtain c product；
D, b product are put in c product uniformly mix, sterilized sealing obtains final product.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108719891A (en) * | 2018-06-06 | 2018-11-02 | 铜陵白姜发展有限责任公司 | A method of improving ginger pickling product mouthfeel |
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Application publication date: 20170118 |