CN106417869A - 一种防治贫血的迷迭香软姜糖 - Google Patents
一种防治贫血的迷迭香软姜糖 Download PDFInfo
- Publication number
- CN106417869A CN106417869A CN201610888662.6A CN201610888662A CN106417869A CN 106417869 A CN106417869 A CN 106417869A CN 201610888662 A CN201610888662 A CN 201610888662A CN 106417869 A CN106417869 A CN 106417869A
- Authority
- CN
- China
- Prior art keywords
- ginger
- rosemary
- sugar
- temperature
- soft
- 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
- 235000006886 Zingiber officinale Nutrition 0.000 title claims abstract description 81
- 235000008397 ginger Nutrition 0.000 title claims abstract description 81
- 241000234314 Zingiber Species 0.000 title claims abstract description 80
- 244000178231 Rosmarinus officinalis Species 0.000 title claims abstract description 57
- 235000000346 sugar Nutrition 0.000 title claims abstract description 41
- 208000007502 anemia Diseases 0.000 title claims abstract description 26
- 235000018290 Musa x paradisiaca Nutrition 0.000 claims abstract description 21
- 240000008790 Musa x paradisiaca Species 0.000 claims abstract description 16
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 14
- 229930101531 artemisinin Natural products 0.000 claims abstract description 13
- 108010010803 Gelatin Proteins 0.000 claims abstract description 11
- BLUAFEHZUWYNDE-NNWCWBAJSA-N artemisinin Chemical compound C([C@](OO1)(C)O2)C[C@H]3[C@H](C)CC[C@@H]4[C@@]31[C@@H]2OC(=O)[C@@H]4C BLUAFEHZUWYNDE-NNWCWBAJSA-N 0.000 claims abstract description 11
- 229920000159 gelatin Polymers 0.000 claims abstract description 11
- 239000008273 gelatin Substances 0.000 claims abstract description 11
- 235000019322 gelatine Nutrition 0.000 claims abstract description 11
- 235000011852 gelatine desserts Nutrition 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 238000001802 infusion Methods 0.000 claims description 34
- 235000012907 honey Nutrition 0.000 claims description 26
- 244000136475 Aleurites moluccana Species 0.000 claims description 24
- 235000006667 Aleurites moluccana Nutrition 0.000 claims description 24
- 235000018244 Castanea mollissima Nutrition 0.000 claims description 24
- 239000000203 mixture Substances 0.000 claims description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 23
- 238000010009 beating Methods 0.000 claims description 20
- 239000000843 powder Substances 0.000 claims description 20
- 239000002002 slurry Substances 0.000 claims description 18
- HKIKAXXIWJHWLY-ZIIYPAMZSA-N Aloesin Chemical compound C=12OC(CC(=O)C)=CC(=O)C2=C(C)C=C(O)C=1[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O HKIKAXXIWJHWLY-ZIIYPAMZSA-N 0.000 claims description 10
- HKIKAXXIWJHWLY-QEVGBQTESA-N Aloesin Natural products O=C(CC=1Oc2c([C@H]3[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O3)c(O)cc(C)c2C(=O)C=1)C HKIKAXXIWJHWLY-QEVGBQTESA-N 0.000 claims description 10
- 235000010469 Glycine max Nutrition 0.000 claims description 10
- 244000068988 Glycine max Species 0.000 claims description 10
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 claims description 10
- 239000010931 gold Substances 0.000 claims description 10
- 229910052737 gold Inorganic materials 0.000 claims description 10
- 235000021552 granulated sugar Nutrition 0.000 claims description 10
- 239000007788 liquid Substances 0.000 claims description 10
- 238000002156 mixing Methods 0.000 claims description 10
- 230000001954 sterilising effect Effects 0.000 claims description 10
- 239000006188 syrup Substances 0.000 claims description 10
- 235000020357 syrup Nutrition 0.000 claims description 10
- 241000218236 Cannabis Species 0.000 claims description 9
- 229930183339 qinghaosu Natural products 0.000 claims description 9
- 238000001035 drying Methods 0.000 claims description 7
- 230000008014 freezing Effects 0.000 claims description 7
- 238000007710 freezing Methods 0.000 claims description 7
- 238000002360 preparation method Methods 0.000 claims description 6
- 241000234295 Musa Species 0.000 claims description 5
- 238000000465 moulding Methods 0.000 claims description 5
- 239000002245 particle Substances 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 241000196324 Embryophyta Species 0.000 claims description 2
- 239000002304 perfume Substances 0.000 claims description 2
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 claims 1
- 244000273928 Zingiber officinale Species 0.000 claims 1
- 229910052698 phosphorus Inorganic materials 0.000 claims 1
- 239000011574 phosphorus Substances 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 7
- 239000003205 fragrance Substances 0.000 abstract description 7
- 235000009508 confectionery Nutrition 0.000 abstract description 5
- 230000036541 health Effects 0.000 abstract description 5
- 230000017531 blood circulation Effects 0.000 abstract description 4
- 238000006243 chemical reaction Methods 0.000 abstract description 4
- 241001116389 Aloe Species 0.000 abstract description 3
- 238000010521 absorption reaction Methods 0.000 abstract description 3
- 235000011399 aloe vera Nutrition 0.000 abstract description 3
- 235000014036 Castanea Nutrition 0.000 abstract description 2
- 241001070941 Castanea Species 0.000 abstract description 2
- 210000000988 bone and bone Anatomy 0.000 abstract description 2
- 230000036039 immunity Effects 0.000 abstract description 2
- 244000025351 Artocarpus polyphema Species 0.000 abstract 2
- 235000008727 Artocarpus polyphema Nutrition 0.000 abstract 2
- 244000025254 Cannabis sativa Species 0.000 abstract 2
- 235000012766 Cannabis sativa ssp. sativa var. sativa Nutrition 0.000 abstract 2
- 235000012765 Cannabis sativa ssp. sativa var. spontanea Nutrition 0.000 abstract 2
- 244000037364 Cinnamomum aromaticum Species 0.000 abstract 2
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 abstract 2
- 229960004191 artemisinin Drugs 0.000 abstract 2
- 235000009120 camo Nutrition 0.000 abstract 2
- 235000005607 chanvre indien Nutrition 0.000 abstract 2
- 239000000796 flavoring agent Substances 0.000 abstract 2
- 235000019634 flavors Nutrition 0.000 abstract 2
- 239000011487 hemp Substances 0.000 abstract 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 abstract 1
- 229930006000 Sucrose Natural products 0.000 abstract 1
- 230000036772 blood pressure Effects 0.000 abstract 1
- 230000002708 enhancing effect Effects 0.000 abstract 1
- 239000008369 fruit flavor Substances 0.000 abstract 1
- 150000003278 haem Chemical class 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 230000001737 promoting effect Effects 0.000 abstract 1
- 239000008347 soybean phospholipid Substances 0.000 abstract 1
- 230000000052 comparative effect Effects 0.000 description 9
- 229920002472 Starch Polymers 0.000 description 2
- BLUAFEHZUWYNDE-XRNKLDBLSA-N chembl77 Chemical compound C([C@@](OO1)(C)O2)C[C@H]3[C@H](C)CC[C@@H]4C31[C@@H]2OC(=O)[C@@H]4C BLUAFEHZUWYNDE-XRNKLDBLSA-N 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 239000000835 fiber Substances 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 206010025482 malaise Diseases 0.000 description 2
- 230000013011 mating Effects 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 208000024891 symptom Diseases 0.000 description 2
- OJYLAHXKWMRDGS-UHFFFAOYSA-N zingerone Chemical compound COC1=CC(CCC(C)=O)=CC=C1O OJYLAHXKWMRDGS-UHFFFAOYSA-N 0.000 description 2
- 208000001953 Hypotension Diseases 0.000 description 1
- 230000001133 acceleration Effects 0.000 description 1
- 239000012190 activator Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000003203 everyday effect Effects 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- NLDDIKRKFXEWBK-AWEZNQCLSA-N gingerol Chemical compound CCCCC[C@H](O)CC(=O)CCC1=CC=C(O)C(OC)=C1 NLDDIKRKFXEWBK-AWEZNQCLSA-N 0.000 description 1
- JZLXEKNVCWMYHI-UHFFFAOYSA-N gingerol Natural products CCCCC(O)CC(=O)CCC1=CC=C(O)C(OC)=C1 JZLXEKNVCWMYHI-UHFFFAOYSA-N 0.000 description 1
- 235000002780 gingerol Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 230000036449 good health Effects 0.000 description 1
- 230000011132 hemopoiesis Effects 0.000 description 1
- 239000004009 herbicide Substances 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 208000021822 hypotensive Diseases 0.000 description 1
- 230000001077 hypotensive effect Effects 0.000 description 1
- 230000010354 integration Effects 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- SBNFWQZLDJGRLK-UHFFFAOYSA-N phenothrin Chemical compound CC1(C)C(C=C(C)C)C1C(=O)OCC1=CC=CC(OC=2C=CC=CC=2)=C1 SBNFWQZLDJGRLK-UHFFFAOYSA-N 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 239000013055 pulp slurry Substances 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 230000035900 sweating Effects 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 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
- 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
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Botany (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Medicines Containing Plant Substances (AREA)
- Confectionery (AREA)
Abstract
本发明属于糖果加工技术领域,尤其是一种防治贫血的迷迭香软姜糖,由以下原料制成:新鲜生姜、板栗、香蕉皮、白砂糖、新鲜迷迭香、黄金果、尖蜜拉果肉、青蒿素、芦荟苦素、明胶、改性大豆磷脂、桂枝提取物、火麻仁提取物。本发明色泽均匀,花香姜香清新和谐,甜而不腻略带姜味、绵软滋润、不黏牙,具有防治贫血、降血压、促进骨骼生长的保健功效;加入香蕉皮、迷迭香、黄金果和尖蜜拉果肉配合作用,有效降低姜味提升香味果味甜味,使姜糖具有清热降火、增强免疫力的功效;加入青蒿素、芦荟苦素、桂枝提取物和火麻仁提取物配合作用,有效提升人体对营养成分的吸收,促进血红素的生成,增强活血造血功能。
Description
技术领域
本发明属于糖果加工技术领域,尤其是一种防治贫血的迷迭香软姜糖。
背景技术
生姜除含有姜油酮、姜酚等生理活性物质外,还含有蛋白质、多糖、维生素和多种微量元素,集营养、调味、保健于一身,自古被医学家视为药食同源的保健品,具有祛寒、祛湿、暖胃、加速血液循环等多种保健功能。
随着人们生活水平的不断提高,休闲食品越来越受到人们的欢迎,生姜富含姜辣素、植物杀菌素等,可抑制人体对胆固醇的吸收,有活血、祛寒、除温、发汗等功效;开发具有保健功能的软姜糖对食品市场具有重大意义,传统的姜糖口感不佳,所以需要各种不同口味的姜糖来迎合大众的口味。
发明内容
针对上述问题,本发明旨在提供一种防治贫血的迷迭香软姜糖。
本发明通过以下技术方案实现:
一种防治贫血的迷迭香软姜糖,由以下重量份的原料制成:新鲜生姜60~70份、板栗25~30份、香蕉皮5~6份、白砂糖50~55份、新鲜迷迭香8~9份、黄金果5~7份、尖蜜拉果肉10~12份、青蒿素0.05~0.07份、芦荟苦素0.16~0.18份、明胶1.2~1.6份、改性大豆磷脂0.23~0.27份、桂枝提取物0.18~0.22份、火麻仁提取物0.33~0.35份。
作为发明进一步的方案:一种防治贫血的迷迭香软姜糖的制备方法,具体包括以下步骤:
(1)将尖蜜拉果肉置于温度为134~142℃的旋转蒸锅恒温蒸7~8min,降低旋转蒸锅温度至88~92℃恒温蒸13~15min,取出尖蜜拉果肉投入转速为1200~1300r/min的打浆机打浆9~10min,得尖蜜拉果肉浆,备用;
(2)将新鲜生姜清洗干净,切成粒径为2.2~2.8mm的丁状,投入其重量2.3~2.7倍量、温度为94~98℃的水中恒温浸泡6~7min,文火熬煮12~14min,过滤,得姜丁和姜液;将姜丁置于温度为-20~-18℃的真空冷冻干燥箱干燥至水分含量为3.7%~4.1%,粉碎至250~260目,得姜粉,备用;
(3)将新鲜迷迭香洗净,投入转速为1200~1300r/min的打浆机打浆7~8min,得迷迭香浆;将板栗去壳洗净,投入到板栗重量0.7~0.8倍量的水中大火煮沸,文火熬煮21~23min,捣碎,继续文火熬煮并不断搅拌至含水量为45%~49%,加入迷迭香浆混合搅拌4~5min,继续文火加热并不断搅拌至含水量为34%~36%,得迷迭香板栗浆,备用;
(4)将香蕉皮去头去尾清洗干净,投入转速为1600~1700r/min的打浆机打浆13~15min,置于温度为-15~-13℃的真空冷冻干燥箱干燥至水分含量为3.9%~4.3%,得香蕉皮粉;将黄金果去皮去籽,投入转速为1600~1700r/min的打浆机打浆8~9min,得黄金果浆;将白砂糖投入到其重量5.5~5.9倍量、温度为66~70℃的温水中文火熬煮19~21min并不断搅拌,加入香蕉皮粉和黄金果浆混合搅拌均匀,继续文火熬煮10~11min,得糖浆,备用;
(5)将姜液、姜粉、尖蜜拉果肉浆和糖浆混合后文火熬煮8~9min并不断搅拌,加入明胶和改性大豆磷脂混合搅拌3~4min,加入青蒿素、芦荟苦素、桂枝提取物、火麻仁提取物和迷迭香板栗浆文火熬煮4~5min,趁热浇模,保持烘箱温度77~83℃烘烤23~27min,室温自然冷却,包装,灭菌,得成品。
作为发明进一步的方案:步骤(5)所述的灭菌为120~130MPa高压灭菌36~40min。
本发明的有益效果:本发明提供的一种防治贫血的迷迭香软姜糖,色泽均匀,花香姜香清新和谐,甜而不腻略带姜味、绵软滋润、不黏牙,具有防治贫血、降血压、促进骨骼生长的保健功效;加入香蕉皮、迷迭香、黄金果和尖蜜拉果肉配合作用,不但能够有效降低姜味提升香味果味甜味,而且使姜糖具有清热降火、增强免疫力的功效;加入青蒿素、芦荟苦素、桂枝提取物和火麻仁提取物配合作用,能够有效提升人体对营养成分的吸收,有效促进血红素的生成,增强活血造血功能。
具体实施方式
下面用具体实施例说明本发明,但并不是对本发明的限制。
实施例1
本发明实施例中,一种防治贫血的迷迭香软姜糖,由以下重量份的原料制成:新鲜生姜60份、板栗25份、香蕉皮5份、白砂糖50份、新鲜迷迭香8份、黄金果5份、尖蜜拉果肉10份、青蒿素0.05份、芦荟苦素0.16份、明胶1.2份、改性大豆磷脂0.23份、桂枝提取物0.18份、火麻仁提取物0.33份。
作为发明进一步的方案:一种防治贫血的迷迭香软姜糖的制备方法,具体包括以下步骤:
(1)将尖蜜拉果肉置于温度为134℃的旋转蒸锅恒温蒸7min,降低旋转蒸锅温度至88℃恒温蒸13min,取出尖蜜拉果肉投入转速为1200r/min的打浆机打浆9min,得尖蜜拉果肉浆,备用;
(2)将新鲜生姜清洗干净,切成粒径为2.2mm的丁状,投入其重量2.3倍量、温度为94℃的水中恒温浸泡6min,文火熬煮12min,过滤,得姜丁和姜液;将姜丁置于温度为-20℃的真空冷冻干燥箱干燥至水分含量为3.7%,粉碎至250目,得姜粉,备用;
(3)将新鲜迷迭香洗净,投入转速为1200r/min的打浆机打浆7min,得迷迭香浆;将板栗去壳洗净,投入到板栗重量0.7倍量的水中大火煮沸,文火熬煮21min,捣碎,继续文火熬煮并不断搅拌至含水量为45%,加入迷迭香浆混合搅拌4min,继续文火加热并不断搅拌至含水量为34%,得迷迭香板栗浆,备用;
(4)将香蕉皮去头去尾清洗干净,投入转速为1600r/min的打浆机打浆13min,置于温度为-15℃的真空冷冻干燥箱干燥至水分含量为3.9%,得香蕉皮粉;将黄金果去皮去籽,投入转速为1600r/min的打浆机打浆8min,得黄金果浆;将白砂糖投入到其重量5.5倍量、温度为66℃的温水中文火熬煮19min并不断搅拌,加入香蕉皮粉和黄金果浆混合搅拌均匀,继续文火熬煮10min,得糖浆,备用;
(5)将姜液、姜粉、尖蜜拉果肉浆和糖浆混合后文火熬煮8min并不断搅拌,加入明胶和改性大豆磷脂混合搅拌3min,加入青蒿素、芦荟苦素、桂枝提取物、火麻仁提取物和迷迭香板栗浆文火熬煮4min,趁热浇模,保持烘箱温度77℃烘烤23min,室温自然冷却,包装,灭菌,得成品。
作为发明进一步的方案:步骤(5)所述的灭菌为120MPa高压灭菌36min。
实施例2
本发明实施例中,一种防治贫血的迷迭香软姜糖,由以下重量份的原料制成:新鲜生姜65份、板栗28份、香蕉皮5.5份、白砂糖53份、新鲜迷迭香8.5份、黄金果6份、尖蜜拉果肉11份、青蒿素0.06份、芦荟苦素0.17份、明胶1.4份、改性大豆磷脂0.25份、桂枝提取物0.20份、火麻仁提取物0.34份。
作为发明进一步的方案:一种防治贫血的迷迭香软姜糖的制备方法,具体包括以下步骤:
(1)将尖蜜拉果肉置于温度为138℃的旋转蒸锅恒温蒸7.5min,降低旋转蒸锅温度至90℃恒温蒸14min,取出尖蜜拉果肉投入转速为1250r/min的打浆机打浆9.5min,得尖蜜拉果肉浆,备用;
(2)将新鲜生姜清洗干净,切成粒径为2.5mm的丁状,投入其重量2.5倍量、温度为96℃的水中恒温浸泡6.5min,文火熬煮13min,过滤,得姜丁和姜液;将姜丁置于温度为-19的真空冷冻干燥箱干燥至水分含量为3.9%,粉碎至255目,得姜粉,备用;
(3)将新鲜迷迭香洗净,投入转速为1250r/min的打浆机打浆7.5min,得迷迭香浆;将板栗去壳洗净,投入到板栗重量0.75倍量的水中大火煮沸,文火熬煮22min,捣碎,继续文火熬煮并不断搅拌至含水量为47%,加入迷迭香浆混合搅拌4.5min,继续文火加热并不断搅拌至含水量为35%,得迷迭香板栗浆,备用;
(4)将香蕉皮去头去尾清洗干净,投入转速为1650r/min的打浆机打浆14min,置于温度为-14℃的真空冷冻干燥箱干燥至水分含量为4.1%,得香蕉皮粉;将黄金果去皮去籽,投入转速为1650r/min的打浆机打浆8.5min,得黄金果浆;将白砂糖投入到其重量5.7倍量、温度为68℃的温水中文火熬煮20min并不断搅拌,加入香蕉皮粉和黄金果浆混合搅拌均匀,继续文火熬煮10.5min,得糖浆,备用;
(5)将姜液、姜粉、尖蜜拉果肉浆和糖浆混合后文火熬煮8.5min并不断搅拌,加入明胶和改性大豆磷脂混合搅拌3.5min,加入青蒿素、芦荟苦素、桂枝提取物、火麻仁提取物和迷迭香板栗浆文火熬煮4.5min,趁热浇模,保持烘箱温度80℃烘烤25min,室温自然冷却,包装,灭菌,得成品。
作为发明进一步的方案:步骤(5)所述的灭菌为125MPa高压灭菌38min。
实施例3
本发明实施例中,一种防治贫血的迷迭香软姜糖,由以下重量份的原料制成:新鲜生姜70份、板栗30份、香蕉皮6份、白砂糖55份、新鲜迷迭香9份、黄金果7份、尖蜜拉果肉12份、青蒿素0.07份、芦荟苦素0.18份、明胶1.6份、改性大豆磷脂0.27份、桂枝提取物0.22份、火麻仁提取物0.35份。
作为发明进一步的方案:一种防治贫血的迷迭香软姜糖的制备方法,具体包括以下步骤:
(1)将尖蜜拉果肉置于温度为142℃的旋转蒸锅恒温蒸8min,降低旋转蒸锅温度至92℃恒温蒸15min,取出尖蜜拉果肉投入转速为1300r/min的打浆机打浆10min,得尖蜜拉果肉浆,备用;
(2)将新鲜生姜清洗干净,切成粒径为2.8mm的丁状,投入其重量2.7倍量、温度为98℃的水中恒温浸泡7min,文火熬煮14min,过滤,得姜丁和姜液;将姜丁置于温度为-18℃的真空冷冻干燥箱干燥至水分含量为4.1%,粉碎至260目,得姜粉,备用;
(3)将新鲜迷迭香洗净,投入转速为1300r/min的打浆机打浆8min,得迷迭香浆;将板栗去壳洗净,投入到板栗重量0.8倍量的水中大火煮沸,文火熬煮23min,捣碎,继续文火熬煮并不断搅拌至含水量为49%,加入迷迭香浆混合搅拌5min,继续文火加热并不断搅拌至含水量为36%,得迷迭香板栗浆,备用;
(4)将香蕉皮去头去尾清洗干净,投入转速为1700r/min的打浆机打浆15min,置于温度为-13℃的真空冷冻干燥箱干燥至水分含量为4.3%,得香蕉皮粉;将黄金果去皮去籽,投入转速为1700r/min的打浆机打浆9min,得黄金果浆;将白砂糖投入到其重量5.9倍量、温度为70℃的温水中文火熬煮21min并不断搅拌,加入香蕉皮粉和黄金果浆混合搅拌均匀,继续文火熬煮11min,得糖浆,备用;
(5)将姜液、姜粉、尖蜜拉果肉浆和糖浆混合后文火熬煮9min并不断搅拌,加入明胶和改性大豆磷脂混合搅拌4min,加入青蒿素、芦荟苦素、桂枝提取物、火麻仁提取物和迷迭香板栗浆文火熬煮5min,趁热浇模,保持烘箱温度83℃烘烤27min,室温自然冷却,包装,灭菌,得成品。
作为发明进一步的方案:步骤(5)所述的灭菌为130MPa高压灭菌40min。
随机选择15~70岁的受试者80位,随机分为4组,每组20人,对实施例迷迭香软姜糖和对比例市售普通软姜糖进行感官评定,每项满分为100分,最后得分为平均分,实施例迷迭香软姜糖和对比例市售普通软姜糖的感官评定见表1:
表1 实施例迷迭香软姜糖和对比例市售普通软姜糖的感官评定
项目 | 实施例1 | 实施例2 | 实施例3 | 对比例 |
色泽 | 94 | 95 | 96 | 76 |
香味 | 94 | 94 | 94 | 70 |
口感 | 94 | 95 | 95 | 74 |
从表1的结果可以看出,实施例迷迭香软姜糖,色泽均匀,花香姜香清新和谐,甜而不腻略带姜味、绵软滋润、不黏牙,得到广大消费者的喜爱。
实施例迷迭香软姜糖和对比例市售普通软姜糖的防治贫血效果:
有效:不适症状减轻或消失;无效:不适症状不变或更加严重。
随机选择贫血的患者200名,随机分为4组,每组50人,每人在受试期间不刻意服用防治贫血的药品,每人每天食用该组软姜糖20克,受试时间为40天,实施例迷迭香软姜糖和对比例市售普通软姜糖的防治贫血效果见表2:
表2 实施例迷迭香软姜糖和对比例市售普通软姜糖的防治贫血效果
项目 | 有效率/(%) | 无效率/(%) |
实施例1 | 94 | 6 |
实施例2 | 94 | 6 |
实施例3 | 96 | 4 |
对比例 | 12 | 88 |
从表2的结果可以看出,实施例的迷迭香软姜糖防治贫血的有效率明显高于对比例,说明本发明提供的迷迭香软姜糖具有良好的防治贫血的保健功能。
Claims (3)
1.一种防治贫血的迷迭香软姜糖,其特征在于,由以下重量份的原料制成:新鲜生姜60~70份、板栗25~30份、香蕉皮5~6份、白砂糖50~55份、新鲜迷迭香8~9份、黄金果5~7份、尖蜜拉果肉10~12份、青蒿素0.05~0.07份、芦荟苦素0.16~0.18份、明胶1.2~1.6份、改性大豆磷脂0.23~0.27份、桂枝提取物0.18~0.22份、火麻仁提取物0.33~0.35份。
2.根据权利要求1所述的防治贫血的迷迭香软姜糖的制备方法,其特征在于,具体包括以下步骤:
(1)将尖蜜拉果肉置于温度为134~142℃的旋转蒸锅恒温蒸7~8min,降低旋转蒸锅温度至88~92℃恒温蒸13~15min,取出尖蜜拉果肉投入转速为1200~1300r/min的打浆机打浆9~10min,得尖蜜拉果肉浆,备用;
(2)将新鲜生姜清洗干净,切成粒径为2.2~2.8mm的丁状,投入其重量2.3~2.7倍量、温度为94~98℃的水中恒温浸泡6~7min,文火熬煮12~14min,过滤,得姜丁和姜液;将姜丁置于温度为-20~-18℃的真空冷冻干燥箱干燥至水分含量为3.7%~4.1%,粉碎至250~260目,得姜粉,备用;
(3)将新鲜迷迭香洗净,投入转速为1200~1300r/min的打浆机打浆7~8min,得迷迭香浆;将板栗去壳洗净,投入到板栗重量0.7~0.8倍量的水中大火煮沸,文火熬煮21~23min,捣碎,继续文火熬煮并不断搅拌至含水量为45%~49%,加入迷迭香浆混合搅拌4~5min,继续文火加热并不断搅拌至含水量为34%~36%,得迷迭香板栗浆,备用;
(4)将香蕉皮去头去尾清洗干净,投入转速为1600~1700r/min的打浆机打浆13~15min,置于温度为-15~-13℃的真空冷冻干燥箱干燥至水分含量为3.9%~4.3%,得香蕉皮粉;将黄金果去皮去籽,投入转速为1600~1700r/min的打浆机打浆8~9min,得黄金果浆;将白砂糖投入到其重量5.5~5.9倍量、温度为66~70℃的温水中文火熬煮19~21min并不断搅拌,加入香蕉皮粉和黄金果浆混合搅拌均匀,继续文火熬煮10~11min,得糖浆,备用;
(5)将姜液、姜粉、尖蜜拉果肉浆和糖浆混合后文火熬煮8~9min并不断搅拌,加入明胶和改性大豆磷脂混合搅拌3~4min,加入青蒿素、芦荟苦素、桂枝提取物、火麻仁提取物和迷迭香板栗浆文火熬煮4~5min,趁热浇模,保持烘箱温度77~83℃烘烤23~27min,室温自然冷却,包装,灭菌,得成品。
3.根据权利要求2所述的防治贫血的迷迭香软姜糖的制备方法,其特征在于,步骤(5)所述的灭菌为120~130MPa高压灭菌36~40min。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201610888662.6A CN106417869A (zh) | 2016-10-12 | 2016-10-12 | 一种防治贫血的迷迭香软姜糖 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201610888662.6A CN106417869A (zh) | 2016-10-12 | 2016-10-12 | 一种防治贫血的迷迭香软姜糖 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN106417869A true CN106417869A (zh) | 2017-02-22 |
Family
ID=58174705
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201610888662.6A Pending CN106417869A (zh) | 2016-10-12 | 2016-10-12 | 一种防治贫血的迷迭香软姜糖 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN106417869A (zh) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN112335773A (zh) * | 2020-11-23 | 2021-02-09 | 九江鸿立食品有限公司 | 一种姜糖的生产方法 |
Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104304905A (zh) * | 2014-10-09 | 2015-01-28 | 汤兴华 | 一种活血木耳姜糖蜜及其制备方法 |
CN105230951A (zh) * | 2015-10-28 | 2016-01-13 | 铜陵市天屏山调味品厂 | 一种百合润肺姜糖及其制备方法 |
CN105432927A (zh) * | 2015-12-11 | 2016-03-30 | 重庆市荣昌县溢彩轩食品有限公司 | 软姜糖的制作方法 |
-
2016
- 2016-10-12 CN CN201610888662.6A patent/CN106417869A/zh active Pending
Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104304905A (zh) * | 2014-10-09 | 2015-01-28 | 汤兴华 | 一种活血木耳姜糖蜜及其制备方法 |
CN105230951A (zh) * | 2015-10-28 | 2016-01-13 | 铜陵市天屏山调味品厂 | 一种百合润肺姜糖及其制备方法 |
CN105432927A (zh) * | 2015-12-11 | 2016-03-30 | 重庆市荣昌县溢彩轩食品有限公司 | 软姜糖的制作方法 |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN112335773A (zh) * | 2020-11-23 | 2021-02-09 | 九江鸿立食品有限公司 | 一种姜糖的生产方法 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN102165977B (zh) | 调味茶的制备方法 | |
CN107495282B (zh) | 火锅底料及其制作方法 | |
CN101461553B (zh) | 五指毛桃鸡汤的加工方法 | |
CN105962248A (zh) | 一种保健花生仁的制作方法 | |
CN103960553A (zh) | 一种汤圆及其制备方法 | |
KR101017825B1 (ko) | 연잎 찹쌀 밥의 제조방법 | |
CN106135449A (zh) | 一种豆干及其制作方法 | |
CN106616777A (zh) | 一种具有清心安神作用的芝麻酱及其制备方法 | |
CN105918871A (zh) | 一种余甘果豆豉酱及其制作方法 | |
CN105941559A (zh) | 一种改善睡眠质量的栀子花香蕉紫薯月饼 | |
KR20170062755A (ko) | 한약재를 이용한 장어탕의 제조방법 | |
CN103976270A (zh) | 一种蕨菜挂面及其制作方法 | |
CN103907984A (zh) | 黑木耳饮料及其制备方法 | |
CN106417869A (zh) | 一种防治贫血的迷迭香软姜糖 | |
CN106538653A (zh) | 一种养肝减肥猴头菇茶饼及其制备方法 | |
CN104757439A (zh) | 一种豆豉姜粉及其制备方法 | |
CN104305242A (zh) | 一种富硒笋香金针牛肉丝及其加工方法 | |
KR101701637B1 (ko) | 인삼, 미강, 우유, 유산균을 이용한 발효 인삼 제조방법 | |
CN108740249A (zh) | 一种鹿肉粉、鹿茸血粉的压片糖果 | |
KR101186509B1 (ko) | 발아 곡식을 이용한 주먹밥 제조방법 | |
CN106490288A (zh) | 一种营养保健茉莉花香石榴姜糖 | |
CN106942389A (zh) | 一种营养保健泡椒鱿鱼豆干 | |
CN106509667A (zh) | 一种山药鹅肉及其制备方法 | |
CN106262290A (zh) | 一种金银花风味韭菜的制备方法 | |
CN106616098A (zh) | 一种润肺止咳的保健饮料及其制备方法 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
C06 | Publication | ||
PB01 | Publication | ||
C10 | Entry into 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: 20170222 |