CN106490288A - 一种营养保健茉莉花香石榴姜糖 - Google Patents
一种营养保健茉莉花香石榴姜糖 Download PDFInfo
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- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
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- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
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Abstract
本发明属于糖果加工技术领域,尤其是一种营养保健茉莉花香石榴姜糖,由以下原料制成:新鲜茉莉花、石榴、新鲜生姜、新鲜南瓜叶、荸荠、白砂糖、白芸豆提取物、冬瓜皮、白粉藤提取物、杠板归提取物、薜荔根、茶油。本发明以石榴为主要原料,长期食用无任何副作用,色泽均匀,果香姜香花香清新和谐,甜而不腻略带姜味、酥脆、细腻化渣、不黏牙,无龟裂、不掉屑,对咳嗽痰多、长期腿脚浮肿、小便不利、口干舌燥的患者有良好的治疗效果。
Description
技术领域
本发明属于糖果加工技术领域,尤其是一种营养保健茉莉花香石榴姜糖。
背景技术
姜糖常常会吸引儿童食用,但由于它的刺激性较大,容易损伤孩子的口腔、食道和胃黏膜,此外,含姜的食物大多属于热性,阴虚火旺体质及患有肺炎、肺脓肿、肺结核、胃溃疡、胆囊炎、肾盂肾炎、糖尿病、痔疮的人,也不宜长期食用;石榴果实营养价值较高,含大量的有机酸、糖类、蛋白质、脂肪、维生素以及钙、磷、钾等矿物质,具有清热、解毒、平肝、补血、活血和止泻的功效;将石榴与生姜结合制备姜糖能够有效提升各自成分对人体的保健功效,降低长期食用姜糖对人体产生的副作用。
发明内容
针对上述问题,本发明旨在提供一种营养保健茉莉花香石榴姜糖。
本发明通过以下技术方案实现:
一种营养保健茉莉花香石榴姜糖,由以下重量份的原料制成:新鲜茉莉花15~17份、石榴110~120份、新鲜生姜7~8份、新鲜南瓜叶10~11份、荸荠26~28份、白砂糖34~38份、白芸豆提取物0.23~0.25份、冬瓜皮1.2~1.4份、白粉藤提取物0.12~0.14份、杠板归提取物0.19~0.21份、薜荔根1.4~1.6份、茶油13~14份。
作为发明进一步的方案:一种营养保健茉莉花香石榴姜糖的制备方法,具体包括以下步骤:
(1)将新鲜生姜削皮清洗干净,投入转速为1800~1900r/min的打浆机打浆18~20min,投入重量为新鲜生姜重量34~36倍量的水中大火煮沸并不断搅拌,加入粉碎后的冬瓜皮和薜荔根继续文火熬煮64~68min,过260~280目滤布,取熬煮液,得药姜汁,备用;
(2)将新鲜南瓜叶和新鲜茉莉花洗净,置入温度为145~155℃的旋转蒸锅蒸36~38min,取出,打浆,置入温度为39~41℃的发酵箱密闭发酵33~35h,取出,投入温度为46~48℃的烘干箱烘干至水分含量为5.1%~5.5%,粉碎至280~300目,得花叶粉,备用;
(3)将石榴去皮取籽洗净,与削皮洗净后的荸荠一起投入榨汁机中,加入石榴重量3.4~3.8倍量、温度为52~56℃的温水进行榨汁处理,过260~280目滤布,取榨汁液,大火煮沸,加入白砂糖继续文火熬煮并不断搅拌熬制至含水量为37%~39%,加入药姜汁、花叶粉、白芸豆提取物、白粉藤提取物和杠板归提取物继续文火熬制至含水量为30%~32%,趁热加入茶油混合搅拌均匀,得茉莉花香石榴姜糖浆;
(4)将茉莉花香石榴姜糖浆均匀倒在石板上,置入温度为-17~-15℃的冷却箱迅速冷却至83~85℃,置于铁钩上进行拔丝抽条,切成姜糖块,室温自然冷却,包装,得成品。
作为发明进一步的方案:步骤(4)所述的姜糖块的形状为矩形、菱形、梯形、圆形中的一种或多种。
本发明的有益效果:本发明提供的一种营养保健茉莉花香石榴姜糖,以石榴为主要原料,长期食用无任何副作用,色泽均匀,果香姜香花香清新和谐,甜而不腻略带姜味、酥脆、细腻化渣、不黏牙,无龟裂、不掉屑,对咳嗽痰多、长期腿脚浮肿、小便不利、口干舌燥的患者有良好的治疗效果;将生姜与冬瓜皮和薜荔根混合熬煮,有效促进生姜中有效成分的析出,提升姜味,赋予糖果暖胃养胃、消肿止痛、活血祛瘀的功效;加入多种提取物与茉莉花和南瓜叶配合作用,有效提升人体对营养的吸收,具有清热降火、理气温肾、止咳化痰、抗癌防癌的功效。
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,一种营养保健茉莉花香石榴姜糖,由以下重量份的原料制成:新鲜茉莉花15份、石榴110份、新鲜生姜7份、新鲜南瓜叶10份、荸荠26份、白砂糖34份、白芸豆提取物0.23份、冬瓜皮1.2份、白粉藤提取物0.12份、杠板归提取物0.19份、薜荔根1.4份、茶油13份。
作为发明进一步的方案:一种营养保健茉莉花香石榴姜糖的制备方法,具体包括以下步骤:
(1)将新鲜生姜削皮清洗干净,投入转速为1800r/min的打浆机打浆18min,投入重量为新鲜生姜重量34倍量的水中大火煮沸并不断搅拌,加入粉碎后的冬瓜皮和薜荔根继续文火熬煮64min,过260目滤布,取熬煮液,得药姜汁,备用;
(2)将新鲜南瓜叶和新鲜茉莉花洗净,置入温度为145℃的旋转蒸锅蒸36min,取出,打浆,置入温度为39℃的发酵箱密闭发酵33h,取出,投入温度为46℃的烘干箱烘干至水分含量为5.1%,粉碎至280目,得花叶粉,备用;
(3)将石榴去皮取籽洗净,与削皮洗净后的荸荠一起投入榨汁机中,加入石榴重量3.4倍量、温度为52℃的温水进行榨汁处理,过260目滤布,取榨汁液,大火煮沸,加入白砂糖继续文火熬煮并不断搅拌熬制至含水量为37%,加入药姜汁、花叶粉、白芸豆提取物、白粉藤提取物和杠板归提取物继续文火熬制至含水量为30%,趁热加入茶油混合搅拌均匀,得茉莉花香石榴姜糖浆;
(4)将茉莉花香石榴姜糖浆均匀倒在石板上,置入温度为-17℃的冷却箱迅速冷却至83℃,置于铁钩上进行拔丝抽条,切成姜糖块,室温自然冷却,包装,得成品。
实施例2
本发明实施例中,与实施例1不同在于原料重量份的不同,其他条件均相同。
一种营养保健茉莉花香石榴姜糖,由以下重量份的原料制成:新鲜茉莉花16份、石榴115份、新鲜生姜7.5份、新鲜南瓜叶10.5份、荸荠27份、白砂糖36份、白芸豆提取物0.24份、冬瓜皮1.3份、白粉藤提取物0.13份、杠板归提取物0.2份、薜荔根1.5份、茶油13.5份。
实施例3
本发明实施例中,与实施例1不同在于原料重量份的不同,其他条件均相同。
一种营养保健茉莉花香石榴姜糖,由以下重量份的原料制成:新鲜茉莉花17份、石榴120份、新鲜生姜8份、新鲜南瓜叶11份、荸荠28份、白砂糖28份、白芸豆提取物0.25份、冬瓜皮1.4份、白粉藤提取物0.14份、杠板归提取物0.21份、薜荔根1.6份、茶油14份。
随机选择15~65岁的受试者80位,随机分为4组,每组20人,对实施例茉莉花香石榴姜糖和对比例市售普通姜糖进行感官评定,每项满分为100分,最后得分为平均分,实施例茉莉花香石榴姜糖和对比例市售普通姜糖的感官评定见表1:
表1 实施例茉莉花香石榴姜糖和对比例市售普通姜糖的感官评定
从表1的结果可以看出,实施例茉莉花香石榴姜糖,色泽均匀,果香姜香花香清新和谐,甜而不腻略带姜味、酥脆、细腻化渣、不黏牙,无龟裂、不掉屑,得到广大消费者的喜爱。
实施例茉莉花香石榴姜糖和对比例市售普通姜糖的营养保健效果:
有效:不适症状减轻或消失;无效:不适症状不变或更加严重。
随机选择咳嗽痰多、长期腿脚浮肿、小便不利、口干舌燥的患者各100名,随机分为2组,每组50人,所有患者受试前3天停用所有药物,实施例和对比例组每人每天食用该组姜糖25克,受试时间为25天,实施例茉莉花香石榴姜糖和对比例市售普通姜糖的营养保健效果见表2:
表2 实施例茉莉花香石榴姜糖和对比例市售普通姜糖的营养保健效果
从表2能够看出,实施例的茉莉花香石榴姜糖分别经多种疾病的患者食用后,能够有效抑制多种疾病,减轻症状,其有效率明显高于对比例,说明本发明提供的茉莉花香石榴姜糖具有良好的营养保健效果。
Claims (3)
1.一种营养保健茉莉花香石榴姜糖,其特征在于,由以下重量份的原料制成:新鲜茉莉花15~17份、石榴110~120份、新鲜生姜7~8份、新鲜南瓜叶10~11份、荸荠26~28份、白砂糖34~38份、白芸豆提取物0.23~0.25份、冬瓜皮1.2~1.4份、白粉藤提取物0.12~0.14份、杠板归提取物0.19~0.21份、薜荔根1.4~1.6份、茶油13~14份。
2.根据权利要求1所述的营养保健茉莉花香石榴姜糖的制备方法,其特征在于,具体包括以下步骤:
(1)将新鲜生姜削皮清洗干净,投入转速为1800~1900r/min的打浆机打浆18~20min,投入重量为新鲜生姜重量34~36倍量的水中大火煮沸并不断搅拌,加入粉碎后的冬瓜皮和薜荔根继续文火熬煮64~68min,过260~280目滤布,取熬煮液,得药姜汁,备用;
(2)将新鲜南瓜叶和新鲜茉莉花洗净,置入温度为145~155℃的旋转蒸锅蒸36~38min,取出,打浆,置入温度为39~41℃的发酵箱密闭发酵33~35h,取出,投入温度为46~48℃的烘干箱烘干至水分含量为5.1%~5.5%,粉碎至280~300目,得花叶粉,备用;
(3)将石榴去皮取籽洗净,与削皮洗净后的荸荠一起投入榨汁机中,加入石榴重量3.4~3.8倍量、温度为52~56℃的温水进行榨汁处理,过260~280目滤布,取榨汁液,大火煮沸,加入白砂糖继续文火熬煮并不断搅拌熬制至含水量为37%~39%,加入药姜汁、花叶粉、白芸豆提取物、白粉藤提取物和杠板归提取物继续文火熬制至含水量为30%~32%,趁热加入茶油混合搅拌均匀,得茉莉花香石榴姜糖浆;
(4)将茉莉花香石榴姜糖浆均匀倒在石板上,置入温度为-17~-15℃的冷却箱迅速冷却至83~85℃,置于铁钩上进行拔丝抽条,切成姜糖块,室温自然冷却,包装,得成品。
3.根据权利要求2所述的营养保健茉莉花香石榴姜糖的制备方法,其特征在于,步骤(4)所述的姜糖块的形状为矩形、菱形、梯形、圆形中的一种或多种。
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