CN106578286A - Anti-alcohol fresh ginger and citrus peel fudge and preparation method thereof - Google Patents
Anti-alcohol fresh ginger and citrus peel fudge and preparation method thereof Download PDFInfo
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- CN106578286A CN106578286A CN201611006819.4A CN201611006819A CN106578286A CN 106578286 A CN106578286 A CN 106578286A CN 201611006819 A CN201611006819 A CN 201611006819A CN 106578286 A CN106578286 A CN 106578286A
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- water
- rhizoma zingiberis
- fresh ginger
- fudge
- zingiberis recenss
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- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- 235000020971 citrus fruits Nutrition 0.000 title abstract description 5
- 241000234314 Zingiber Species 0.000 title abstract 9
- 235000006886 Zingiber officinale Nutrition 0.000 title abstract 9
- 235000008397 ginger Nutrition 0.000 title abstract 9
- 241000207199 Citrus Species 0.000 title abstract 4
- 230000002075 anti-alcohol Effects 0.000 title abstract 3
- 239000000679 carrageenan Substances 0.000 claims abstract description 10
- 235000010418 carrageenan Nutrition 0.000 claims abstract description 10
- 229920001525 carrageenan Polymers 0.000 claims abstract description 10
- 229940113118 carrageenan Drugs 0.000 claims abstract description 10
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims abstract description 10
- 241000209140 Triticum Species 0.000 claims abstract description 8
- 235000021307 Triticum Nutrition 0.000 claims abstract description 8
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims abstract description 7
- 229920001817 Agar Polymers 0.000 claims abstract description 7
- 235000021537 Beetroot Nutrition 0.000 claims abstract description 7
- 235000000421 Lepidium meyenii Nutrition 0.000 claims abstract description 7
- 240000000759 Lepidium meyenii Species 0.000 claims abstract description 7
- 239000004368 Modified starch Substances 0.000 claims abstract description 7
- 229920000881 Modified starch Polymers 0.000 claims abstract description 7
- 239000008272 agar Substances 0.000 claims abstract description 7
- 235000010419 agar Nutrition 0.000 claims abstract description 7
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims abstract description 7
- 235000012902 lepidium meyenii Nutrition 0.000 claims abstract description 7
- 239000001630 malic acid Substances 0.000 claims abstract description 7
- 235000011090 malic acid Nutrition 0.000 claims abstract description 7
- 235000019426 modified starch Nutrition 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 27
- 235000009508 confectionery Nutrition 0.000 claims description 17
- 230000000694 effects Effects 0.000 claims description 14
- 238000001802 infusion Methods 0.000 claims description 12
- 241001672694 Citrus reticulata Species 0.000 claims description 10
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 10
- 239000006188 syrup Substances 0.000 claims description 10
- 235000020357 syrup Nutrition 0.000 claims description 10
- 238000010009 beating Methods 0.000 claims description 9
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims description 8
- 239000007788 liquid Substances 0.000 claims description 7
- 238000001914 filtration Methods 0.000 claims description 6
- 239000000499 gel Substances 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 6
- 238000000465 moulding Methods 0.000 claims description 6
- 239000002994 raw material Substances 0.000 claims description 6
- 210000002966 serum Anatomy 0.000 claims description 6
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 5
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 5
- 229930006000 Sucrose Natural products 0.000 claims description 4
- 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 claims description 4
- 238000005520 cutting process Methods 0.000 claims description 3
- 239000004744 fabric Substances 0.000 claims description 3
- 239000012634 fragment Substances 0.000 claims description 3
- 238000007654 immersion Methods 0.000 claims description 3
- 239000011229 interlayer Substances 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 239000002893 slag Substances 0.000 claims description 3
- 238000007711 solidification Methods 0.000 claims description 3
- 230000008023 solidification Effects 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 238000010025 steaming Methods 0.000 claims description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 abstract description 5
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 abstract description 4
- 239000011575 calcium Substances 0.000 abstract description 4
- 229910052791 calcium Inorganic materials 0.000 abstract description 4
- 239000000341 volatile oil Substances 0.000 abstract description 4
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 abstract description 3
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 abstract description 3
- 229930182470 glycoside Natural products 0.000 abstract description 3
- 150000002338 glycosides Chemical class 0.000 abstract description 3
- 239000011574 phosphorus Substances 0.000 abstract description 3
- 229910052698 phosphorus Inorganic materials 0.000 abstract description 3
- 239000011591 potassium Substances 0.000 abstract description 3
- 229910052700 potassium Inorganic materials 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 2
- 239000004615 ingredient Substances 0.000 abstract description 2
- 235000015097 nutrients Nutrition 0.000 abstract description 2
- 239000001814 pectin Substances 0.000 abstract description 2
- 229920001277 pectin Polymers 0.000 abstract description 2
- 235000010987 pectin Nutrition 0.000 abstract description 2
- 230000035900 sweating Effects 0.000 abstract description 2
- 235000012907 honey Nutrition 0.000 abstract 2
- 235000019640 taste Nutrition 0.000 abstract 2
- 206010067484 Adverse reaction Diseases 0.000 abstract 1
- 244000291564 Allium cepa Species 0.000 abstract 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 abstract 1
- 235000016795 Cola Nutrition 0.000 abstract 1
- 235000011824 Cola pachycarpa Nutrition 0.000 abstract 1
- 235000019502 Orange oil Nutrition 0.000 abstract 1
- 240000008866 Ziziphus nummularia Species 0.000 abstract 1
- 230000006838 adverse reaction Effects 0.000 abstract 1
- 239000012530 fluid Substances 0.000 abstract 1
- 235000021552 granulated sugar Nutrition 0.000 abstract 1
- 229910052742 iron Inorganic materials 0.000 abstract 1
- 239000002085 irritant Substances 0.000 abstract 1
- 231100000021 irritant Toxicity 0.000 abstract 1
- 235000020429 malt syrup Nutrition 0.000 abstract 1
- 239000010502 orange oil Substances 0.000 abstract 1
- 239000001053 orange pigment Substances 0.000 abstract 1
- 235000020418 red date juice Nutrition 0.000 abstract 1
- 239000000203 mixture Substances 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- SPBPMWXNKPPVSX-KXOLNMLNSA-N Citraurin Natural products CC(=C/C=C/C(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=CC(O)CC1(C)C)C)/C)C=O SPBPMWXNKPPVSX-KXOLNMLNSA-N 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 230000007812 deficiency Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 230000000149 penetrating effect Effects 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 239000011573 trace mineral Substances 0.000 description 2
- 235000013619 trace mineral Nutrition 0.000 description 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 206010054949 Metaplasia Diseases 0.000 description 1
- 241000209051 Saccharum Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000006735 deficit Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000003912 environmental pollution Methods 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- -1 flavone compound Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice 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
- 239000003292 glue Substances 0.000 description 1
- 230000036449 good health Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 231100000225 lethality Toxicity 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 230000015689 metaplastic ossification Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 150000003254 radicals Chemical class 0.000 description 1
- 239000004576 sand Substances 0.000 description 1
- 238000001179 sorption measurement Methods 0.000 description 1
- 230000002269 spontaneous effect Effects 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 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
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/14—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing fruits, nuts, e.g. almonds, seeds, plants, plant extracts or essential oils
-
- 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)
- Cosmetics (AREA)
Abstract
The invention discloses anti-alcohol fresh ginger and orange peel fudge and a preparation method thereof and relates to the technical field of food processing. The anti-alcohol fresh ginger and orange peel fudge is mainly prepared from fresh ginger, citrus peels, white granulated sugar, honey, onions, wild jujube juice, beet roots, fresh maca leaves, wheat seedlings, cola, malic acid, agar, carrageenan, modified starch, malt syrup and the like. The fresh ginger and citrus peel fudge doesn't have irritant smell of the fresh ginger and keeps the taste of original fudge; the citrus peels contain pectin, orange peel glycoside, orange oil, orange pigments and microelements such as calcium, iron, phosphorus, potassium and the like, particularly contains rich VB1, VC, VP, volatile oil and the like, and the health care function of the fudge is enhanced; the ingredients, namely, the honey and the fresh ginger, cooperate with each other, and the adverse reaction of excessive consumption of yin fluids of a human body due to excessive sweating after taking of the fresh ginger is avoided; the produced fresh ginger and orange peel fudge contains rich nutrients, tastes unique, is easy to carry and has a certain health care function.
Description
Technical field
The present invention relates to food processing technology field, more specifically a kind of Rhizoma Zingiberis Recenss Pericarpium Citri tangerinae soft sweet for relieving the effect of alcohol and its system
Preparation Method.
Background technology
Rhizoma Zingiberis Recens are a kind of herbaceos perennials, are worldwide extensively planted, plump with its underground as vegetable often to eat
The root stock of meat, is then more as flavouring agent.Rhizoma Zingiberis Recenss are warm in nature, containing various effective ingredient beneficial to human body and micro
Element, such as starch, lipid, aminoacid, calcium, ferrum, zinc, gingerol and volatile oil, with good health care.
China is Orange Producing big country, the cultivation history of existing more than one thousand years.Citrusfruit is nutritious, peel of Citrus reticulata Blanco have compared with
High medical value.Orange peel contains the trace element such as pectin, Pericarpium Citri tangerinae glycoside, Fructus Citri tangerinae Oleum sesami, citraurin and calcium, ferrum, phosphorus, potassium,
It is especially enriched in the materials such as VB1, VC, VP and volatile oil.In China, about 120 × 104 t orange peels of annual production, but have near
99% abandons directly as rubbish, so both waste of resource, and environmental pollution can be caused again.
By Rhizoma Zingiberis Recens juice, syrup of organge in combination with soft sweet, the nutritive value of Rhizoma Zingiberis Recenss and Pericarpium Citri tangerinae was both ensure that, while people are edible
It is all more convenient with carrying, people can easily supplement the nutrients in allegro life.Document《Rhizoma Zingiberis Recenss Pericarpium Citri tangerinae soft sweet
Develop》In disclose a kind of Rhizoma Zingiberis Recenss Pericarpium Citri tangerinae soft sweet, enrich the kind of soft sweet, reduce pollution of the Pericarpium Citri tangerinae to environment, save
Resource.However, because Rhizoma Zingiberis Recenss itself have one penetrating odor so that the soft sweet mouthfeel produced is not good enough, in addition, Rhizoma Zingiberis Recenss are also
With disperse function, get old and weak, the unsuitable long term usage of exterior deficiency spontaneous perspiration person, otherwise easy gas consumption impairment of YIN.
The content of the invention
The invention aims to make up the deficiencies in the prior art, there is provided a kind of Rhizoma Zingiberis Recenss Pericarpium Citri tangerinae soft sweet for relieving the effect of alcohol and its
Preparation method.
The purpose of the present invention is achieved through the following technical solutions：
A kind of Rhizoma Zingiberis Recenss Pericarpium Citri tangerinae soft sweet for relieving the effect of alcohol, is made up of following raw material：Rhizoma Zingiberis Recenss 40-42, peel of Citrus reticulata Blanco 55-57, white sand
Sugared 62-64, Mel 10-12, Bulbus Allii Cepae 2-3, Sucus Ziziphi Spinosae 2-4, beet root 1-3, fresh Maca mattress leaf 1-2, wheat seedling 1-3, cola 1-2,
Malic acid 0.2-0.3, agar 12-14, carrageenan 8-9, modified starch 36-38, maltose syrup 50-52.
A kind of preparation method of the Rhizoma Zingiberis Recenss Pericarpium Citri tangerinae soft sweet for relieving the effect of alcohol, comprises the following steps：
（1）The process of Rhizoma Zingiberis Recenss：Fresh Rhizoma Zingiberis Recenss are selected, is cleaned up, shredded after peeling, then Rhizoma Zingiberis Recenss fragment is wrapped in and is equipped with
In the interlayer cloth of activated carbon, steaming 20-30 minutes are placed in water-bath, are added water beating in the ratio of Rhizoma Zingiberis Recenss and water 1: 1 after taking-up,
Then cross net screen with 100 mesh to filter, remove Rhizoma Zingiberis Recens dregs, Rhizoma Zingiberis Recenss slag is poured in beater, plus suitable quantity of water beating, merge serosity,
And cross the filtration of net screen with 156 mesh；
（2）The process of peel of Citrus reticulata Blanco：Peel of Citrus reticulata Blanco clean water is totally shredded afterwards in bulk, is added water in the ratio of Pericarpium Citri tangerinae and water 1: 1
Beating, is then filtered with 100 mesh net screens, removes residue；
（3）By Bulbus Allii Cepae, beet root, fresh Maca mattress leaf, wheat seedling and appropriate water mixing defibrination, filter mixed serum is standby；
（4）The dissolving of gel and sugar：White sugar, Mel, modified starch, maltose syrup, agar are mixed and added into into 40 times
Water-swellable 3-4 hours, then to obtain sugar liquid standby for heating for dissolving, and carrageenan is stood into 12-14 hours, Ran Houfang with 5 times of water immersions
The heating for dissolving in 70-72 DEG C of water-bath, is placed on standby in hot bath after filtration；
（5）Infusion：By step（4）Sugar liquid be placed on infusion 10-12 minutes in 105-115 DEG C of water-bath, be subsequently adding step
（1）In Sucus Zingberis, step（2）In syrup of organge, mixed serum, Sucus Ziziphi Spinosae, cola, continue infusion 5-7 minutes after stop infusion,
It is subsequently adding step（4）In carrageenan and cool down；
（6）Allotment, moulding：In step（5）In raw material malic acid is added when being cooled to 68-72 DEG C, after stirring 1-2 minutes, stand
I.e. moulding while hot, stands to room temperature gel forming；
（7）Cut, be dried：Then the sugared body of solidification in bulk, slitting cutting block forming is placed at a certain distance on drip pan, is sent into
Baking oven, is dried 23-25 hours at 50 DEG C, to water content 17-19%, takes out packaging and is finished product.
It is an advantage of the current invention that：
The Rhizoma Zingiberis Recenss Pericarpium Citri tangerinae soft sweet of the present invention is removed the penetrating odor in Rhizoma Zingiberis Recenss using the adsorption of activated carbon, it is ensured that soft
The mouthfeel of sugar；Substantial amounts of resource has been saved in the addition of Pericarpium Citri tangerinae, reduces pollution of the Pericarpium Citri tangerinae to environment, and orange peel contains fruit
The trace element such as glue, Pericarpium Citri tangerinae glycoside, Fructus Citri tangerinae Oleum sesami, citraurin and calcium, ferrum, phosphorus, potassium, is especially enriched in VB1, VC, VP and volatile oil etc.
Material, enhances the health-care effect of soft sweet；Composition Mel is then moisturized with invigorating middle warmer, the effect of emergency removing toxic substances, is made by its tonification
With the metaplasia that can promote energy and blood of human body, the normal operation of QI and blood, modern medicine study is maintained also to show, also containing a large amount of in Mel
Antioxidant, vitamin C and flavone compound etc., have very strong " lethality " to free radical, coordinating with Rhizoma Zingiberis Recenss contributes to
Avoid taking excessive sweating after Rhizoma Zingiberis Recenss, cause human body cloudy liquid excessively to consume the untoward reaction of wound；Composition wheat seedling has the effect relieved the effect of alcohol,
, then containing abundant vitamin and mineral, the Rhizoma Zingiberis Recenss Pericarpium Citri tangerinae soft sweet produced is nutritious, and mouthfeel is only for composition Sucus Ziziphi Spinosae, Bulbus Allii Cepae
Spy, is easily carried, and with certain health-care effect.
Specific embodiment
A kind of Rhizoma Zingiberis Recenss Pericarpium Citri tangerinae soft sweet for relieving the effect of alcohol, by following weight portion（kg）Raw material is made：It is Rhizoma Zingiberis Recenss 40, peel of Citrus reticulata Blanco 55, white
Saccharum Sinensis Roxb. 62, Mel 10, Bulbus Allii Cepae 2, Sucus Ziziphi Spinosae 2, beet root 1, fresh Maca mattress leaf 1, wheat seedling 1, laughable 1, malic acid 0.2, agar 12,
Carrageenan 8, modified starch 36, maltose syrup 50.
A kind of preparation method of the Rhizoma Zingiberis Recenss Pericarpium Citri tangerinae soft sweet for relieving the effect of alcohol, comprises the following steps：
（1）The process of Rhizoma Zingiberis Recenss：Fresh Rhizoma Zingiberis Recenss are selected, is cleaned up, shredded after peeling, then Rhizoma Zingiberis Recenss fragment is wrapped in and is equipped with
In the interlayer cloth of activated carbon, it is placed in water-bath and steams 20 minutes, adds water beating in the ratio of Rhizoma Zingiberis Recenss and water 1: 1 after taking-up, then
Net screen being crossed with 100 mesh to filter, removing Rhizoma Zingiberis Recens dregs, Rhizoma Zingiberis Recenss slag is poured in beater, plus suitable quantity of water beating, merge serosity, it is used in combination
156 mesh cross the filtration of net screen；
（2）The process of peel of Citrus reticulata Blanco：Peel of Citrus reticulata Blanco clean water is totally shredded afterwards in bulk, is added water in the ratio of Pericarpium Citri tangerinae and water 1: 1
Beating, is then filtered with 100 mesh net screens, removes residue；
（3）By Bulbus Allii Cepae, beet root, fresh Maca mattress leaf, wheat seedling and appropriate water mixing defibrination, filter mixed serum is standby；
（4）The dissolving of gel and sugar：White sugar, Mel, modified starch, maltose syrup, agar are mixed and added into into 40 times
Water-swellable 3 hours, then to obtain sugar liquid standby for heating for dissolving, and carrageenan is stood into 12 hours with 5 times of water immersions, is then placed on 70 DEG C
Water-bath in heating for dissolving, be placed on after filtration standby in hot bath；
（5）Infusion：By step（4）Sugar liquid be placed on infusion 10 minutes in 105 DEG C of water-bath, be subsequently adding step（1）In
Sucus Zingberis, step（2）In syrup of organge, mixed serum, Sucus Ziziphi Spinosae, cola, continue infusion and stop infusion after 5 minutes, be subsequently adding
Step（4）In carrageenan and cool down；
（6）Allotment, moulding：In step（5）In raw material add malic acid when being cooled to 68 DEG C, after stirring 1 minute, while hot immediately
Moulding, stands to room temperature gel forming；
（7）Cut, be dried：Then the sugared body of solidification in bulk, slitting cutting block forming is placed at a certain distance on drip pan, is sent into
Baking oven, is dried 23 hours at 50 DEG C, to water content 17%, takes out packaging and is finished product.
Claims (2)
1. a kind of Rhizoma Zingiberis Recenss Pericarpium Citri tangerinae soft sweet for relieving the effect of alcohol and preparation method thereof, it is characterised in that：It is made up of following raw material：It is raw
Rhizoma Zingiberis Recens 40-42, peel of Citrus reticulata Blanco 55-57, white sugar 62-64, Mel 10-12, Bulbus Allii Cepae 2-3, Sucus Ziziphi Spinosae 2-4, beet root 1-3, fresh Maca
Mattress leaf 1-2, wheat seedling 1-3, cola 1-2, malic acid 0.2-0.3, agar 12-14, carrageenan 8-9, modified starch 36-38, Fructus Hordei Germinatus
Syrup 50-52.
2. a kind of Rhizoma Zingiberis Recenss Pericarpium Citri tangerinae soft sweet for relieving the effect of alcohol according to claim 1 and preparation method thereof, it is characterised in that：Including
Following steps：
（1）The process of Rhizoma Zingiberis Recenss：Fresh Rhizoma Zingiberis Recenss are selected, is cleaned up, shredded after peeling, then Rhizoma Zingiberis Recenss fragment is wrapped in and is equipped with
In the interlayer cloth of activated carbon, steaming 20-30 minutes are placed in water-bath, are added water beating in the ratio of Rhizoma Zingiberis Recenss and water 1: 1 after taking-up,
Then cross net screen with 100 mesh to filter, remove Rhizoma Zingiberis Recens dregs, Rhizoma Zingiberis Recenss slag is poured in beater, plus suitable quantity of water beating, merge serosity,
And cross the filtration of net screen with 156 mesh；
（2）The process of peel of Citrus reticulata Blanco：Peel of Citrus reticulata Blanco clean water is totally shredded afterwards in bulk, is added water in the ratio of Pericarpium Citri tangerinae and water 1: 1
Beating, is then filtered with 100 mesh net screens, removes residue；
（3）By Bulbus Allii Cepae, beet root, fresh Maca mattress leaf, wheat seedling and appropriate water mixing defibrination, filter mixed serum is standby；
（4）The dissolving of gel and sugar：White sugar, Mel, modified starch, maltose syrup, agar are mixed and added into into 40 times
Water-swellable 3-4 hours, then to obtain sugar liquid standby for heating for dissolving, and carrageenan is stood into 12-14 hours, Ran Houfang with 5 times of water immersions
The heating for dissolving in 70-72 DEG C of water-bath, is placed on standby in hot bath after filtration；
（5）Infusion：By step（4）Sugar liquid be placed on infusion 10-12 minutes in 105-115 DEG C of water-bath, be subsequently adding step
（1）In Sucus Zingberis, step（2）In syrup of organge, mixed serum, Sucus Ziziphi Spinosae, cola, continue infusion 5-7 minutes after stop infusion,
It is subsequently adding step（4）In carrageenan and cool down；
（6）Allotment, moulding：In step（5）In raw material malic acid is added when being cooled to 68-72 DEG C, after stirring 1-2 minutes, stand
I.e. moulding while hot, stands to room temperature gel forming；
（7）Cut, be dried：Then the sugared body of solidification in bulk, slitting cutting block forming is placed at a certain distance on drip pan, is sent into
Baking oven, is dried 23-25 hours at 50 DEG C, to water content 17-19%, takes out packaging and is finished product.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107821717A (en) * | 2017-10-12 | 2018-03-23 | 湖南新中意食品有限公司 | A kind of ginger juice sticky candy and preparation method thereof |
| CN107981011A (en) * | 2017-11-30 | 2018-05-04 | 黄桂月 | Twist with the fingers orange peel sugar in a kind of mountain |
| CN109090320A (en) * | 2018-09-05 | 2018-12-28 | 山西中医药大学 | A kind of Chinese medicinal alcoholism-relieving soft sweets and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104970171A (en) * | 2015-06-25 | 2015-10-14 | 余朝霞 | Pineapple-flavored wax gourd soft sweets with health-care function and preparation process of pineapple-flavored wax gourd soft sweets |
| CN105432927A (en) * | 2015-12-11 | 2016-03-30 | 重庆市荣昌县溢彩轩食品有限公司 | Making method of soft ginger sweet |
-
2016
- 2016-11-16 CN CN201611006819.4A patent/CN106578286A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104970171A (en) * | 2015-06-25 | 2015-10-14 | 余朝霞 | Pineapple-flavored wax gourd soft sweets with health-care function and preparation process of pineapple-flavored wax gourd soft sweets |
| CN105432927A (en) * | 2015-12-11 | 2016-03-30 | 重庆市荣昌县溢彩轩食品有限公司 | Making method of soft ginger sweet |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107821717A (en) * | 2017-10-12 | 2018-03-23 | 湖南新中意食品有限公司 | A kind of ginger juice sticky candy and preparation method thereof |
| CN107981011A (en) * | 2017-11-30 | 2018-05-04 | 黄桂月 | Twist with the fingers orange peel sugar in a kind of mountain |
| CN109090320A (en) * | 2018-09-05 | 2018-12-28 | 山西中医药大学 | A kind of Chinese medicinal alcoholism-relieving soft sweets and preparation method thereof |
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Application publication date: 20170426 |