CN106578289A - 一种茶树菇生姜橘皮软糖及其制备方法 - Google Patents
一种茶树菇生姜橘皮软糖及其制备方法 Download PDFInfo
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- A—HUMAN NECESSITIES
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Abstract
本发明公开了一种茶树菇生姜橘皮软糖及其制备方法，涉及食品加工技术领域，主要由生姜、柑橘皮、白砂糖、蜂蜜、山楂核粉、干鸡腿菇、蒜蓉、花生蔓、鲜竹叶、茶树菇、苹果酸、琼脂、卡拉胶、变性淀粉、麦芽糖浆等制成。本发明的生姜橘皮软糖去除了生姜中的刺激性气味，保证了软糖的口感；柑橘果皮含有果胶、橘皮甙、橘香油、橙色素以及钙、铁、磷、钾等微量元素，尤其富含VB1，VC，VP 和挥发油等物质，增强了软糖的保健作用；成分蜂蜜与生姜配合有助于避免服用生姜后出汗过多，导致人体阴液过度耗伤的不良反应；生产出的生姜橘皮软糖营养丰富，口感独特，容易携带，且具有一定的保健作用。
Description
技术领域
本发明涉及食品加工技术领域，更具体地说是一种茶树菇生姜橘皮软糖及其制备方法。
背景技术
姜是一种多年生草本植物，在世界范围内广泛种植，作为蔬菜常食用其地下肥厚肉质的根状茎，更多的则是作为调味料。生姜性温，含有多种对人体有益的有效成分及微量元素，如淀粉、脂类、氨基酸、钙、铁、锌、姜辣素及挥发油等，具有很好的保健功能。
我国是柑橘生产大国，已有上千年的栽培历史。柑橘果实营养丰富，柑橘皮具有较高的药用价值。柑橘果皮含有果胶、橘皮甙、橘香油、橙色素以及钙、铁、磷、钾等微量元素，尤其富含VB1，VC，VP 和挥发油等物质。在我国，每年生产约120×104 t 柑橘果皮，但有近99%的直接作为垃圾丢弃，这样既浪费资源，又会造成环境污染。
将生姜汁、橘皮汁与软糖相结合，既保证了生姜和橘皮的营养价值，同时人们食用与携带都比较方便，让人们在快节奏的生活中能够方便地补充营养。文献《生姜橘皮软糖的研制》中公开了一种生姜橘皮软糖，丰富了软糖的品种，降低了橘皮对环境的污染，节约了资源。然而，由于生姜本身具有一股刺激性气味，使得生产出的软糖口感欠佳，另外，生姜还具有发散作用，年老体弱，表虚自汗者不宜久服，否则易耗气伤阴。
发明内容
本发明的目的是为了弥补现有技术的不足，提供一种茶树菇生姜橘皮软糖及其制备方法。
本发明的目的是通过以下技术方案实现的：
一种茶树菇生姜橘皮软糖，由以下重量份原料制成：生姜40-42、柑橘皮55-57、白砂糖62-64、蜂蜜10-12、山楂核粉1-2、干鸡腿菇1-3、蒜蓉1-2、花生蔓1-3、鲜竹叶2-3、茶树菇2-4、苹果酸0.2-0.3、琼脂12-14、卡拉胶8-9、变性淀粉36-38、麦芽糖浆50-52。
一种茶树菇生姜橘皮软糖的制备方法，包括以下步骤：
（1）生姜的处理：选择新鲜的生姜，清洗干净，去皮后切碎，然后将生姜碎块包裹在装有活性炭的隔层布中，放在水浴锅中蒸20-30分钟，取出后按生姜与水1∶1 的比例加水打浆，然后用100 目过网滤筛过滤，除去姜渣，将生姜渣倒入打浆机中，加适量水打浆，合并浆液，并用156目过网滤筛过滤；
（2）柑橘皮的处理：将柑橘皮用清水清洗干净后切碎成块，按橘皮与水1∶1 的比例加水打浆，然后用100目网滤筛过滤，除去残渣；
（3）将干鸡腿菇、花生蔓、鲜竹叶、茶树菇洗净后烘干并超威粉碎得混合粉备用；
（4）凝胶剂和糖的溶解：将白砂糖、蜂蜜、变性淀粉、麦芽糖浆、琼脂混合并加入40倍的水溶胀3-4小时，然后加热溶解得糖液备用，将卡拉胶用5倍水浸泡静置12-14小时，然后放在70-72℃的水浴中加热溶解，过滤后放在热水浴中备用；
（5）熬煮：将步骤（4）的糖液放在105-115℃的水浴锅中熬煮10-12分钟，然后加入步骤（1）中的姜汁、步骤（2）中的橘皮汁、混合粉、山楂核粉、蒜蓉继续熬煮5-7分钟后停止熬煮，然后加入步骤（4）中的卡拉胶并冷却；
（6）调配、浇模：在步骤（5）中的原料冷却至68-72℃时加入苹果酸，搅拌1-2分钟后，立即趁热浇模，静置至室温后凝胶成型；
（7）切割、干燥：将凝固成块的糖体，分条切块成型，然后按一定间距放在烘盘上，送入烘箱，在50℃下干燥23-25小时，至含水量17-19%，取出包装即为成品。
本发明的优点在于：
本发明的生姜橘皮软糖利用活性炭的吸附作用将生姜中的刺激性气味去除，保证了软糖的口感；橘皮的添加节约了大量的资源，降低了橘皮对环境的污染，且柑橘果皮含有果胶、橘皮甙、橘香油、橙色素以及钙、铁、磷、钾等微量元素，尤其富含VB1，VC，VP 和挥发油等物质，增强了软糖的保健作用；成分蜂蜜则具有补中润燥、缓急解毒的作用，通过其补益作用可促进人体气血的化生，维持气血的正常运行，现代医学研究亦表明，蜂蜜中也含有大量的抗氧化剂、维生素Ｃ和黄酮类化合物等，对自由基有很强的“杀伤力”，与生姜配合有助于避免服用生姜后出汗过多，导致人体阴液过度耗伤的不良反应；蒜蓉、茶树菇、干鸡腿菇等成分进一步的增强了软糖的口感和营养，生产出的生姜橘皮软糖营养丰富，口感独特，容易携带，且具有一定的保健作用。
具体实施方式
一种茶树菇生姜橘皮软糖，由以下重量份（kg）原料制成：生姜40、柑橘皮55、白砂糖62、蜂蜜10、山楂核粉1、干鸡腿菇1、蒜蓉1、花生蔓1、鲜竹叶2、茶树菇2、苹果酸0.2、琼脂12、卡拉胶8、变性淀粉36、麦芽糖浆50。
一种茶树菇生姜橘皮软糖的制备方法，包括以下步骤：
（1）生姜的处理：选择新鲜的生姜，清洗干净，去皮后切碎，然后将生姜碎块包裹在装有活性炭的隔层布中，放在水浴锅中蒸20分钟，取出后按生姜与水1∶1 的比例加水打浆，然后用100 目过网滤筛过滤，除去姜渣，将生姜渣倒入打浆机中，加适量水打浆，合并浆液，并用156目过网滤筛过滤；
（2）柑橘皮的处理：将柑橘皮用清水清洗干净后切碎成块，按橘皮与水1∶1 的比例加水打浆，然后用100目网滤筛过滤，除去残渣；
（3）将干鸡腿菇、花生蔓、鲜竹叶、茶树菇洗净后烘干并超威粉碎得混合粉备用；
（4）凝胶剂和糖的溶解：将白砂糖、蜂蜜、变性淀粉、麦芽糖浆、琼脂混合并加入40倍的水溶胀3小时，然后加热溶解得糖液备用，将卡拉胶用5倍水浸泡静置12小时，然后放在70℃的水浴中加热溶解，过滤后放在热水浴中备用；
（5）熬煮：将步骤（4）的糖液放在105℃的水浴锅中熬煮10分钟，然后加入步骤（1）中的姜汁、步骤（2）中的橘皮汁、混合粉、山楂核粉、蒜蓉继续熬煮5分钟后停止熬煮，然后加入步骤（4）中的卡拉胶并冷却；
（6）调配、浇模：在步骤（5）中的原料冷却至68℃时加入苹果酸，搅拌1分钟后，立即趁热浇模，静置至室温后凝胶成型；
（7）切割、干燥：将凝固成块的糖体，分条切块成型，然后按一定间距放在烘盘上，送入烘箱，在50℃下干燥23小时，至含水量17%，取出包装即为成品。
Claims (2)
1.一种茶树菇生姜橘皮软糖及其制备方法，其特征在于：由以下重量份原料制成：生姜40-42、柑橘皮55-57、白砂糖62-64、蜂蜜10-12、山楂核粉1-2、干鸡腿菇1-3、蒜蓉1-2、花生蔓1-3、鲜竹叶2-3、茶树菇2-4、苹果酸0.2-0.3、琼脂12-14、卡拉胶8-9、变性淀粉36-38、麦芽糖浆50-52。
2.根据权利要求1所述的一种茶树菇生姜橘皮软糖及其制备方法，其特征在于：包括以下步骤：
（1）生姜的处理：选择新鲜的生姜，清洗干净，去皮后切碎，然后将生姜碎块包裹在装有活性炭的隔层布中，放在水浴锅中蒸20-30分钟，取出后按生姜与水1∶1 的比例加水打浆，然后用100 目过网滤筛过滤，除去姜渣，将生姜渣倒入打浆机中，加适量水打浆，合并浆液，并用156目过网滤筛过滤；
（2）柑橘皮的处理：将柑橘皮用清水清洗干净后切碎成块，按橘皮与水1∶1 的比例加水打浆，然后用100目网滤筛过滤，除去残渣；
（3）将干鸡腿菇、花生蔓、鲜竹叶、茶树菇洗净后烘干并超威粉碎得混合粉备用；
（4）凝胶剂和糖的溶解：将白砂糖、蜂蜜、变性淀粉、麦芽糖浆、琼脂混合并加入40倍的水溶胀3-4小时，然后加热溶解得糖液备用，将卡拉胶用5倍水浸泡静置12-14小时，然后放在70-72℃的水浴中加热溶解，过滤后放在热水浴中备用；
（5）熬煮：将步骤（4）的糖液放在105-115℃的水浴锅中熬煮10-12分钟，然后加入步骤（1）中的姜汁、步骤（2）中的橘皮汁、混合粉、山楂核粉、蒜蓉继续熬煮5-7分钟后停止熬煮，然后加入步骤（4）中的卡拉胶并冷却；
（6）调配、浇模：在步骤（5）中的原料冷却至68-72℃时加入苹果酸，搅拌1-2分钟后，立即趁热浇模，静置至室温后凝胶成型；
（7）切割、干燥：将凝固成块的糖体，分条切块成型，然后按一定间距放在烘盘上，送入烘箱，在50℃下干燥23-25小时，至含水量17-19%，取出包装即为成品。
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| IT202000005101A1 (it) * | 2020-03-10 | 2021-09-10 | Modesto Giberti | Preparazione alimentare a base di zenzero |
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| CN104970171A (zh) * | 2015-06-25 | 2015-10-14 | 余朝霞 | 一种具有保健功能的菠萝味冬瓜软糖及其制备工艺 |
| 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 |
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| 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 |
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| CN109527170A (zh) * | 2018-08-17 | 2019-03-29 | 闽南师范大学 | 一种蘑菇软糖及其制作工艺 |
| IT202000005101A1 (it) * | 2020-03-10 | 2021-09-10 | Modesto Giberti | Preparazione alimentare a base di zenzero |
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