CN106615513A - 一种牛腩老姜糖 - Google Patents
一种牛腩老姜糖 Download PDFInfo
- Publication number
- CN106615513A CN106615513A CN201610888600.5A CN201610888600A CN106615513A CN 106615513 A CN106615513 A CN 106615513A CN 201610888600 A CN201610888600 A CN 201610888600A CN 106615513 A CN106615513 A CN 106615513A
- Authority
- CN
- China
- Prior art keywords
- old ginger
- sirloin
- extract
- pennywort
- added
- 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
- 241000234314 Zingiber Species 0.000 title claims abstract description 119
- 235000006886 Zingiber officinale Nutrition 0.000 title claims abstract description 119
- 235000008397 ginger Nutrition 0.000 title claims abstract description 119
- 235000009508 confectionery Nutrition 0.000 title abstract description 15
- 239000000284 extract Substances 0.000 claims abstract description 45
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 36
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims abstract description 18
- 229930003268 Vitamin C Natural products 0.000 claims abstract description 18
- 235000019154 vitamin C Nutrition 0.000 claims abstract description 18
- 239000011718 vitamin C Substances 0.000 claims abstract description 18
- 241000251468 Actinopterygii Species 0.000 claims abstract description 17
- 240000001046 Lactobacillus acidophilus Species 0.000 claims abstract description 15
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims abstract description 15
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 15
- 229940039695 lactobacillus acidophilus Drugs 0.000 claims abstract description 15
- FBPFZTCFMRRESA-KVTDHHQDSA-N D-Mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-KVTDHHQDSA-N 0.000 claims abstract description 14
- 229930195725 Mannitol Natural products 0.000 claims abstract description 14
- 235000021255 galacto-oligosaccharides Nutrition 0.000 claims abstract description 14
- 150000003271 galactooligosaccharides Chemical class 0.000 claims abstract description 14
- 239000000594 mannitol Substances 0.000 claims abstract description 14
- 235000010355 mannitol Nutrition 0.000 claims abstract description 14
- 235000013372 meat Nutrition 0.000 claims abstract description 14
- 235000020183 skimmed milk Nutrition 0.000 claims abstract description 13
- 239000002994 raw material Substances 0.000 claims abstract description 12
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 10
- 238000000855 fermentation Methods 0.000 claims abstract description 8
- 230000004151 fermentation Effects 0.000 claims abstract description 8
- 235000000346 sugar Nutrition 0.000 claims description 57
- 244000016281 Cymbalaria muralis Species 0.000 claims description 47
- 235000015916 Hydrocotyle vulgaris Nutrition 0.000 claims description 47
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 39
- 238000002137 ultrasound extraction Methods 0.000 claims description 19
- 238000001802 infusion Methods 0.000 claims description 16
- 150000003839 salts Chemical class 0.000 claims description 13
- 238000002360 preparation method Methods 0.000 claims description 11
- 239000000706 filtrate Substances 0.000 claims description 10
- 238000010438 heat treatment Methods 0.000 claims description 10
- 239000006228 supernatant Substances 0.000 claims description 9
- 241000442132 Lactarius lactarius Species 0.000 claims description 8
- 239000002002 slurry Substances 0.000 claims description 8
- 238000003756 stirring Methods 0.000 claims description 8
- 238000001816 cooling Methods 0.000 claims description 7
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 108010059892 Cellulase Proteins 0.000 claims description 5
- 238000009835 boiling Methods 0.000 claims description 5
- 229940106157 cellulase Drugs 0.000 claims description 5
- 201000010099 disease Diseases 0.000 claims description 5
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 5
- 238000004108 freeze drying Methods 0.000 claims description 5
- 238000003306 harvesting Methods 0.000 claims description 5
- 238000007789 sealing Methods 0.000 claims description 5
- 241000607479 Yersinia pestis Species 0.000 claims description 3
- 238000001556 precipitation Methods 0.000 claims description 3
- 239000000047 product Substances 0.000 claims description 3
- 239000013049 sediment Substances 0.000 claims description 3
- 238000002791 soaking Methods 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 238000002604 ultrasonography Methods 0.000 claims description 3
- 238000009461 vacuum packaging Methods 0.000 claims description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 8
- 230000035764 nutrition Effects 0.000 abstract description 7
- 239000000796 flavoring agent Substances 0.000 abstract description 6
- 235000019634 flavors Nutrition 0.000 abstract description 6
- 235000021049 nutrient content Nutrition 0.000 abstract description 5
- 210000002784 stomach Anatomy 0.000 abstract description 3
- 230000007661 gastrointestinal function Effects 0.000 abstract description 2
- 210000000936 intestine Anatomy 0.000 abstract description 2
- 235000013336 milk Nutrition 0.000 abstract description 2
- 239000008267 milk Substances 0.000 abstract description 2
- 210000004080 milk Anatomy 0.000 abstract description 2
- 239000000419 plant extract Substances 0.000 abstract description 2
- 208000035240 Disease Resistance Diseases 0.000 abstract 1
- 244000018434 Hydrocotyle sibthorpioides Species 0.000 abstract 1
- 235000002788 Hydrocotyle sibthorpioides Nutrition 0.000 abstract 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 244000245511 Veronica didyma Species 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 235000019633 pungent taste Nutrition 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 208000002874 Acne Vulgaris Diseases 0.000 description 18
- 206010000496 acne Diseases 0.000 description 18
- 230000000052 comparative effect Effects 0.000 description 12
- 239000002304 perfume Substances 0.000 description 6
- 230000001476 alcoholic effect Effects 0.000 description 4
- 239000003205 fragrance Substances 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- 108090000623 proteins and genes Proteins 0.000 description 4
- 102000004169 proteins and genes Human genes 0.000 description 4
- 238000000605 extraction Methods 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 210000003205 muscle Anatomy 0.000 description 3
- 230000004768 organ dysfunction Effects 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- 230000035807 sensation Effects 0.000 description 3
- 235000019615 sensations Nutrition 0.000 description 3
- 239000002699 waste material Substances 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 229930006000 Sucrose Natural products 0.000 description 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 description 2
- 230000036039 immunity Effects 0.000 description 2
- 235000015816 nutrient absorption Nutrition 0.000 description 2
- PHIQHXFUZVPYII-ZCFIWIBFSA-N (R)-carnitine Chemical compound C[N+](C)(C)C[C@H](O)CC([O-])=O PHIQHXFUZVPYII-ZCFIWIBFSA-N 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 206010028813 Nausea Diseases 0.000 description 1
- 210000001015 abdomen Anatomy 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000006978 adaptation Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000002929 anti-fatigue Effects 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 229960004203 carnitine Drugs 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000005238 degreasing Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 229940002508 ginger extract Drugs 0.000 description 1
- 235000020708 ginger extract Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 238000009740 moulding (composite fabrication) Methods 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 230000002980 postoperative effect Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 235000020995 raw meat Nutrition 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 238000007670 refining Methods 0.000 description 1
- 238000010008 shearing Methods 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 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
-
- 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
- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
-
- 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
- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
- A23G3/368—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins containing vitamins, antibiotics
-
- 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
- A23G3/46—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing dairy products
-
- 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
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/113—Acidophilus
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Microbiology (AREA)
- Botany (AREA)
- Seasonings (AREA)
Abstract
本发明主要涉及糖果加工领域,公开了一种牛腩老姜糖,由以下原料制成:老姜、脱脂牛奶、白砂糖、甘露糖醇、低聚半乳糖、牛腩、鱼鳞、嗜酸乳杆菌、食盐、天胡荽提取物、婆婆纳提取物、维生素C;配伍科学,促进胃肠功能,将牛腩加入老姜糖,丰富老姜糖的鲜香风味和营养含量,增加牛腩的深加工途径,农户经济收入提高12.6%;牛腩中加入维生素C,促进营养成分浸出,淡化肉腥味;姜汁加热后加入牛奶鱼鳞溶液,增加老姜糖的酥脆感,节约成本13.2%;加入植物提取物,能够增加清香风味,丰富营养,增强抗病能力;经嗜酸乳杆菌发酵,微酸适口,减小辣味,保护肠胃,去除肉腥味,适应人群广泛,较姜糖的平均销量提高7.4%。
Description
技术领域
本发明主要涉及糖果加工领域,尤其涉及一种牛腩老姜糖。
背景技术
姜糖是一道美味可口的汉族名点,最早发源于中国南方,传统的姜糖是用生姜提炼姜汁和红糖混合制成,现有技术的姜糖是以白砂糖为主要原料,加水煎煮,添加生姜粒或生姜精及辅料调和、冷却、拉伸成形、剪切、包装等工序加工制作而成的糖果;常吃姜糖,能够增强新陈代谢,抵御寒冷,促进消化,抗疲劳,防止呕吐,强健筋骨,祛痰平咳,解毒止痛,老姜营养物质丰富,保健功能更加明显。
牛腩即牛腹部及靠近牛肋处的松软肌肉,含有丰富的蛋白质、氨基酸、维生素、铁及肉毒碱,能够提高机体抗病能力,促进生长发育,加快术后恢复,补血养血,健脾养胃,强筋壮骨。
目前,市场上销售的姜糖,品牌繁多,但是营养和口感单一,还没有出现牛腩老姜糖。
发明内容
为了弥补已有技术的缺陷,本发明的目的是提供一种牛腩老姜糖。
一种牛腩老姜糖,由以下重量份的原料制成:老姜62~64、脱脂牛奶17~19、白砂糖19~21、甘露糖醇31~33、低聚半乳糖27~29、牛腩12~14、鱼鳞6~8、嗜酸乳杆菌1.6~1.8、食盐0.7~0.9、天胡荽提取物0.06~0.08、婆婆纳提取物0.05~0.07、维生素C 0.02~0.04。
所述的老姜,为新鲜老姜。
所述的天胡荽提取物,是将天胡荽洗净,粉碎至100~180目,加入天胡荽重量2~3倍量的水,混合均匀,加入天胡荽重量0.06~0.08%的纤维素酶,置于38~40℃水浴,搅拌酶解210~230分钟,过滤,向滤渣中加入滤渣重量4~6倍量的水,置于62~64℃、35~37kHz超声提取30~32分钟,过滤,重复超声提取3次,合并所有滤液,熬煮至体积为原来的1/3,置于64~66℃烘干至含水量为5~7%,得天胡荽提取物。
所述的天胡荽,为盛花期的天胡荽老叶,采摘后洗净,置于-45~-43℃冷冻干燥至含水量为8~10%。
所述的婆婆纳提取物,是将婆婆纳洗净,粉碎至160~200目,小火炒至焦香味,加入婆婆纳重量4~5倍量的体积分数为72~74%的酒精溶液,密封,置于52~54℃、43~45kHz超声提取23~25分钟,过滤,重复超声提取4次,合并所有滤液,熬煮至体积为原来的1/4,置于66~68℃烘干至含水量为6~8%,得婆婆纳提取物。
一种牛腩老姜糖的制备方法,具体包括以下步骤:
(1)选择完整、无病虫、无霉烂的老姜,洗净,切块,加入老姜重量0.6~0.8倍量的水,打浆,5000转/分钟离心8~10分钟,取上清,向沉淀中加入沉淀重量2~3倍量的水,于38~40kHz超声8~10分钟,6000转/分钟离心12~15分钟,取上清,合并所有上清,得姜汁;
(2)将牛腩洗净,切块,加入维生素C,加快肉质软化,促进营养成分浸出,淡化肉腥味,置于绞肉机打碎,加入牛腩重量14~16倍量的水,搅拌均匀,浸泡25~30分钟后,煮沸后,保持微沸至体积为原来的1/10,过60~80目筛,得牛腩提取物;
(3)将鱼鳞洗净,加入鱼鳞重量20~22倍量的水,熬煮至体积为原来的1/10,过滤,加入脱脂牛奶,不断搅拌加热,煮沸10~12分钟,置于80~85℃水浴,备用,减小老姜糖的硬度,增加鲜味和香味,丰富营养,促进吸收,增强免疫力,鱼鳞变废为宝,节约成本,得牛奶鱼鳞溶液;
(4)将牛腩提取物与姜汁混合,加热至94~96℃,加入牛奶鱼鳞溶液,撤离火源,静置8~10分钟,产生细小絮状蛋白结构,增加老姜糖的酥脆感,避免反复拉拽过程,提高生产效率,加入白砂糖、甘露糖醇和低聚半乳糖,白砂糖含量少,保护牙齿,继续加热至含水量为46~48%,冷却至45~50℃,加入嗜酸乳杆菌,翻拌均匀,置于39~41℃恒温发酵7~8小时,去除肉腥味,促进营养吸收利用,得发酵混合浆;
(5)将发酵混合浆置于夹层锅内,加热煮沸,加入食盐、天胡荽提取物和婆婆纳提取物,增加清香,丰富营养,促进各器官功能,增强抵抗力,混合均匀,继续小火加热,熬煮至含水量为16~18%,得老姜糖液;
(6)将老姜糖液置于模具平板内,温度降至46~48℃,切块,置于冷却室冷却至温度为16~18℃,得牛腩老姜糖;
(7)真空包装,于8000~9000uW/c㎡紫外杀菌30~32分钟,得成品。
所述步骤(6)的冷却室,温度为14~16℃、湿度为51~53%,避免老姜糖返潮。
本发明的优点是:本发明提供的一种牛腩老姜糖,配伍科学,促进胃肠功能,美容护肤,将牛腩加入老姜糖,丰富老姜糖的鲜香风味和营养含量,增加牛腩的深加工途径,农户经济收入提高12.6%,丰富市场上的姜糖品种,满足消费者的需求;牛腩中加入维生素C,加快肉质软化,促进营养成分浸出,淡化肉腥味;姜汁加热后加入牛奶鱼鳞溶液,产生细小絮状蛋白结构,增加老姜糖的酥脆感,避免反复拉拽过程,提高生产效率,鱼鳞变废为宝,减小老姜糖的硬度,节约成本13.2%;加入植物提取物,能够增加姜糖的清香风味,丰富营养,促进机体各器官功能,增强抗病能力;经嗜酸乳杆菌发酵后,微酸适口,减小辣味,保护肠胃,去除肉腥味,鲜香可口,适应人群广泛,较姜糖的平均销量提高7.4%。
具体实施方式
下面用具体实施例说明本发明。
实施例1
一种牛腩老姜糖,由以下重量份的原料制成:老姜62、脱脂牛奶17、白砂糖19、甘露糖醇31、低聚半乳糖27、牛腩12、鱼鳞6、嗜酸乳杆菌1.6~、食盐0.7、天胡荽提取物0.06、婆婆纳提取物0.05、维生素C 0.02。
所述的老姜,为新鲜老姜。
所述的天胡荽提取物,是将天胡荽洗净,粉碎至100目,加入天胡荽重量2倍量的水,混合均匀,加入天胡荽重量0.06%的纤维素酶,置于38℃水浴,搅拌酶解210分钟,过滤,向滤渣中加入滤渣重量4倍量的水,置于62℃、35kHz超声提取30分钟,过滤,重复超声提取3次,合并所有滤液,熬煮至体积为原来的1/3,置于64℃烘干至含水量为5%,得天胡荽提取物。
所述的天胡荽,为盛花期的天胡荽老叶,采摘后洗净,置于-45℃冷冻干燥至含水量为8%。
所述的婆婆纳提取物,是将婆婆纳洗净,粉碎至160目,小火炒至焦香味,加入婆婆纳重量4倍量的体积分数为72%的酒精溶液,密封,置于52℃、43kHz超声提取23分钟,过滤,重复超声提取4次,合并所有滤液,熬煮至体积为原来的1/4,置于66℃烘干至含水量为6%,得婆婆纳提取物。
一种牛腩老姜糖的制备方法,具体包括以下步骤:
(1)选择完整、无病虫、无霉烂的老姜,洗净,切块,加入老姜重量0.8倍量的水,打浆,5000转/分钟离心10分钟,取上清,向沉淀中加入沉淀重量3倍量的水,于38kHz超声10分钟,6000转/分钟离心15分钟,取上清,合并所有上清,得姜汁;
(2)将牛腩洗净,切块,加入维生素C,加快肉质软化,促进营养成分浸出,淡化肉腥味,置于绞肉机打碎,加入牛腩重量14~16倍量的水,搅拌均匀,浸泡30分钟后,煮沸后,保持微沸至体积为原来的1/10,过80目筛,得牛腩提取物;
(3)将鱼鳞洗净,加入鱼鳞重量22倍量的水,熬煮至体积为原来的1/10,过滤,加入脱脂牛奶,不断搅拌加热,煮沸12分钟,置于80℃水浴,备用,减小老姜糖的硬度,增加鲜味和香味,丰富营养,促进吸收,增强免疫力,鱼鳞变废为宝,节约成本,得牛奶鱼鳞溶液;
(4)将牛腩提取物与姜汁混合,加热至94℃,加入牛奶鱼鳞溶液,撤离火源,静置10分钟,产生细小絮状蛋白结构,增加老姜糖的酥脆感,避免反复拉拽过程,提高生产效率,加入白砂糖、甘露糖醇和低聚半乳糖,白砂糖含量少,保护牙齿,继续加热至含水量为46%,冷却至50℃,加入嗜酸乳杆菌,翻拌均匀,置于39℃恒温发酵8小时,去除肉腥味,促进营养吸收利用,得发酵混合浆;
(5)将发酵混合浆置于夹层锅内,加热煮沸,加入食盐、天胡荽提取物和婆婆纳提取物,增加清香,丰富营养,促进各器官功能,增强抵抗力,混合均匀,继续小火加热,熬煮至含水量为18%,得老姜糖液;
(6)将老姜糖液置于模具平板内,温度降至48℃,切块,置于温度为16℃、湿度为51%的冷却室冷却至温度为16℃,得牛腩老姜糖;
(7)真空包装,于8000uW/c㎡紫外杀菌30分钟,得成品。
本实施例的老姜糖,鲜香微辣,酥脆细腻,不黏牙,具有咀嚼感,选择患有痤疮的患者20位,每位患者每天食用该老姜糖10g,30天后,20位患者的痤疮得到抑制,其中9位患者得到治愈。
实施例2
一种牛腩老姜糖,由以下重量份的原料制成:老姜63、脱脂牛奶18、白砂糖20、甘露糖醇32、低聚半乳糖28、牛腩13、鱼鳞7、嗜酸乳杆菌1.7、食盐0.8、天胡荽提取物0.07、婆婆纳提取物0.06、维生素C 0.03。
所述的老姜,为新鲜老姜。
所述的天胡荽提取物,是将天胡荽洗净,粉碎至140目,加入天胡荽重量2倍量的水,混合均匀,加入天胡荽重量0.07%的纤维素酶,置于39℃水浴,搅拌酶解220分钟,过滤,向滤渣中加入滤渣重量5倍量的水,置于63℃、36kHz超声提取31分钟,过滤,重复超声提取3次,合并所有滤液,熬煮至体积为原来的1/3,置于65℃烘干至含水量为6%,得天胡荽提取物。
所述的天胡荽,为盛花期的天胡荽老叶,采摘后洗净,置于-44℃冷冻干燥至含水量为9%。
所述的婆婆纳提取物,是将婆婆纳洗净,粉碎至180目,小火炒至焦香味,加入婆婆纳重量4倍量的体积分数为73%的酒精溶液,密封,置于53℃、44kHz超声提取24分钟,过滤,重复超声提取4次,合并所有滤液,熬煮至体积为原来的1/4,置于67℃烘干至含水量为7%,得婆婆纳提取物。
制备方法,同实施例1。
本实施例的老姜糖,鲜香微辣,酥脆细腻,不黏牙,具有咀嚼感,选择患有痤疮的患者20位,每位患者每天食用该老姜糖10g,30天后,20位患者的痤疮得到抑制,其中8位患者得到治愈。
实施例3
一种牛腩老姜糖,由以下重量份的原料制成:老姜64、脱脂牛奶19、白砂糖21、甘露糖醇33、低聚半乳糖29、牛腩14、鱼鳞8、嗜酸乳杆菌1.8、食盐0.9、天胡荽提取物0.08、婆婆纳提取物0.07、维生素C 0.04。
所述的老姜,为新鲜老姜。
所述的天胡荽提取物,是将天胡荽洗净,粉碎至180目,加入天胡荽重量3倍量的水,混合均匀,加入天胡荽重量0.08%的纤维素酶,置于40℃水浴,搅拌酶解230分钟,过滤,向滤渣中加入滤渣重量6倍量的水,置于64℃、37kHz超声提取32分钟,过滤,重复超声提取3次,合并所有滤液,熬煮至体积为原来的1/3,置于66℃烘干至含水量为7%,得天胡荽提取物。
所述的天胡荽,为盛花期的天胡荽老叶,采摘后洗净,置于-43℃冷冻干燥至含水量为10%。
所述的婆婆纳提取物,是将婆婆纳洗净,粉碎至200目,小火炒至焦香味,加入婆婆纳重量5倍量的体积分数为74%的酒精溶液,密封,置于54℃、45kHz超声提取25分钟,过滤,重复超声提取4次,合并所有滤液,熬煮至体积为原来的1/4,置于68℃烘干至含水量为8%,得婆婆纳提取物。
制备方法,同实施例1。
本实施例的老姜糖,鲜香微辣,酥脆细腻,不黏牙,具有咀嚼感,选择患有痤疮的患者20位,每位患者每天食用该老姜糖10g,30天后,20位患者的痤疮得到抑制,其中11位患者得到治愈。
对比例1
一种牛腩老姜糖,由以下重量份的原料制成:老姜62、脱脂牛奶17、白砂糖19、甘露糖醇31、低聚半乳糖27、牛腩12、鱼鳞6、嗜酸乳杆菌1.6~、食盐0.7、天胡荽提取物0.06、婆婆纳提取物0.05、维生素C 0.02。
步骤(2)中牛腩不经维生素C软化,加入维生素C后直接进行煮沸,其余制备方法,同实施例1。
本对比例的老姜糖,鲜香味很淡,微辣,酥脆细腻,不黏牙,具有咀嚼感,选择患有痤疮的患者20位,每位患者每天食用该老姜糖10g,30天后,20位患者的痤疮得到抑制,其中9位患者得到治愈。
对比例2
一种牛腩老姜糖,由以下重量份的原料制成:老姜62、脱脂牛奶17、白砂糖19、甘露糖醇31、低聚半乳糖27、牛腩12、鱼鳞6、嗜酸乳杆菌1.6~、食盐0.7、天胡荽提取物0.06、婆婆纳提取物0.05、维生素C 0.02。
步骤(4)中牛腩提取物、姜汁、牛奶鱼鳞溶液直接混合均匀,不撤离火源静置,直接继续加热,其余制备方法,同实施例1。
本对比例的老姜糖,鲜香味很淡,微辣,细腻,黏牙,不具有咀嚼感,选择患有痤疮的患者20位,每位患者每天食用该老姜糖10g,30天后,20位患者的痤疮得到抑制,其中10位患者得到治愈。
对比例3
一种牛腩老姜糖,由以下重量份的原料制成:老姜62、脱脂牛奶17、白砂糖19、甘露糖醇31、低聚半乳糖27、牛腩12、嗜酸乳杆菌1.6~、食盐0.7、天胡荽提取物0.06、婆婆纳提取物0.05、维生素C 0.02。
制备方法,同实施例1。
本对比例的老姜糖,鲜香味很淡,微辣,细腻,黏牙,不具有咀嚼感,选择患有痤疮的患者20位,每位患者每天食用该老姜糖10g,30天后,19位患者的痤疮得到抑制,其中5位患者得到治愈。
对比例4
一种牛腩老姜糖,由以下重量份的原料制成:老姜62、脱脂牛奶17、白砂糖19、甘露糖醇31、低聚半乳糖27、牛腩12、鱼鳞6、食盐0.7、天胡荽提取物0.06、婆婆纳提取物0.05、维生素C 0.02。
制备方法,同实施例1。
本对比例的老姜糖,有腥味,辣,酥脆细腻,黏牙,具有咀嚼感,选择患有痤疮的患者20位,每位患者每天食用该老姜糖10g,30天后,16位患者的痤疮得到抑制,其中2位患者得到治愈。
对比例5
一种牛腩老姜糖,由以下重量份的原料制成:老姜62、脱脂牛奶17、白砂糖19、甘露糖醇31、低聚半乳糖27、牛腩12、鱼鳞6、嗜酸乳杆菌1.6~、食盐0.7、维生素C 0.02。
制备方法,同实施例1。
本对比例的老姜糖,鲜香微辣,酥脆细腻,不黏牙,具有咀嚼感,选择患有痤疮的患者20位,每位患者每天食用该老姜糖10g,30天后,13位患者的痤疮得到抑制,其中1位患者得到治愈。
对比例6
市售传统老姜糖。
本对比例的老姜糖,辣,酥脆,甜腻,黏牙,不具有咀嚼感,选择患有痤疮的患者20位,每位患者每天食用该老姜糖10g,30天后,4位患者的痤疮得到抑制,其中0位患者得到治愈。
Claims (7)
1.一种牛腩老姜糖,其特征在于,由以下重量份的原料制成:老姜62~64、脱脂牛奶17~19、白砂糖19~21、甘露糖醇31~33、低聚半乳糖27~29、牛腩12~14、鱼鳞6~8、嗜酸乳杆菌1.6~1.8、食盐0.7~0.9、天胡荽提取物0.06~0.08、婆婆纳提取物0.05~0.07、维生素C 0.02~0.04。
2.根据权利要求1所述牛腩老姜糖,其特征在于,所述的老姜,为新鲜老姜。
3.根据权利要求1所述牛腩老姜糖,其特征在于,所述的天胡荽提取物,是将天胡荽洗净,粉碎至100~180目,加入天胡荽重量2~3倍量的水,混合均匀,加入天胡荽重量0.06~0.08%的纤维素酶,置于38~40℃水浴,搅拌酶解210~230分钟,过滤,向滤渣中加入滤渣重量4~6倍量的水,置于62~64℃、35~37kHz超声提取30~32分钟,过滤,重复超声提取3次,合并所有滤液,熬煮至体积为原来的1/3,置于64~66℃烘干至含水量为5~7%,得天胡荽提取物。
4.根据权利要求3所述牛腩老姜糖,其特征在于,所述的天胡荽,为盛花期的天胡荽老叶,采摘后洗净,置于-45~-43℃冷冻干燥至含水量为8~10%。
5.根据权利要求1所述牛腩老姜糖,其特征在于,所述的婆婆纳提取物,是将婆婆纳洗净,粉碎至160~200目,小火炒至焦香味,加入婆婆纳重量4~5倍量的体积分数为72~74%的酒精溶液,密封,置于52~54℃、43~45kHz超声提取23~25分钟,过滤,重复超声提取4次,合并所有滤液,熬煮至体积为原来的1/4,置于66~68℃烘干至含水量为6~8%,得婆婆纳提取物。
6.一种权利要求1所述牛腩老姜糖的制备方法,其特征在于,包括以下步骤:
(1)选择完整、无病虫、无霉烂的老姜,洗净,切块,加入老姜重量0.6~0.8倍量的水,打浆,5000转/分钟离心8~10分钟,取上清,向沉淀中加入沉淀重量2~3倍量的水,于38~40kHz超声8~10分钟,6000转/分钟离心12~15分钟,取上清,合并所有上清,得姜汁;
(2)将牛腩洗净,切块,加入维生素C,置于绞肉机打碎,加入牛腩重量14~16倍量的水,搅拌均匀,浸泡25~30分钟后,煮沸后,保持微沸至体积为原来的1/10,过60~80目筛,得牛腩提取物;
(3)将鱼鳞洗净,加入鱼鳞重量20~22倍量的水,熬煮至体积为原来的1/10,过滤,加入脱脂牛奶,不断搅拌加热,煮沸10~12分钟,置于80~85℃水浴,备用,得牛奶鱼鳞溶液;
(4)将牛腩提取物与姜汁混合,加热至94~96℃,加入牛奶鱼鳞溶液,撤离火源,静置8~10分钟,加入白砂糖、甘露糖醇和低聚半乳糖,继续加热至含水量为46~48%,冷却至45~50℃,加入嗜酸乳杆菌,翻拌均匀,置于39~41℃恒温发酵7~8小时,得发酵混合浆;
(5)将发酵混合浆置于夹层锅内,加热煮沸,加入食盐、天胡荽提取物和婆婆纳提取物,混合均匀,继续小火加热,熬煮至含水量为16~18%,得老姜糖液;
(6)将老姜糖液置于模具平板内,温度降至46~48℃,切块,置于冷却室冷却至温度为16~18℃,得牛腩老姜糖;
(7)真空包装,于8000~9000uW/c㎡紫外杀菌30~32分钟,得成品。
7.根据权利要求6所述牛腩老姜糖的制备方法,其特征在于,所述步骤(6)的冷却室,温度为14~16℃、湿度为51~53%。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201610888600.5A CN106615513A (zh) | 2016-10-12 | 2016-10-12 | 一种牛腩老姜糖 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201610888600.5A CN106615513A (zh) | 2016-10-12 | 2016-10-12 | 一种牛腩老姜糖 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN106615513A true CN106615513A (zh) | 2017-05-10 |
Family
ID=58856385
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201610888600.5A Pending CN106615513A (zh) | 2016-10-12 | 2016-10-12 | 一种牛腩老姜糖 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN106615513A (zh) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN109430491A (zh) * | 2018-10-09 | 2019-03-08 | 龙岩市梅朵朵食品有限公司 | 一种姜软糖的制备工艺 |
Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105767178A (zh) * | 2016-03-14 | 2016-07-20 | 阜阳市颍州区金湖丰种植农民专业合作社 | 一种石榴发酵乳酸饮料 |
CN105795081A (zh) * | 2016-03-29 | 2016-07-27 | 颍上县好圆食品有限公司 | 一种辣椒健康奶糖 |
CN105941788A (zh) * | 2016-05-13 | 2016-09-21 | 安徽兆龙食品有限公司 | 一种酸辣橡皮糖 |
-
2016
- 2016-10-12 CN CN201610888600.5A patent/CN106615513A/zh active Pending
Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105767178A (zh) * | 2016-03-14 | 2016-07-20 | 阜阳市颍州区金湖丰种植农民专业合作社 | 一种石榴发酵乳酸饮料 |
CN105795081A (zh) * | 2016-03-29 | 2016-07-27 | 颍上县好圆食品有限公司 | 一种辣椒健康奶糖 |
CN105941788A (zh) * | 2016-05-13 | 2016-09-21 | 安徽兆龙食品有限公司 | 一种酸辣橡皮糖 |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN109430491A (zh) * | 2018-10-09 | 2019-03-08 | 龙岩市梅朵朵食品有限公司 | 一种姜软糖的制备工艺 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
KR101458175B1 (ko) | 돈피를 이용한 콜라겐 젤리 제조방법 | |
CN1680527A (zh) | 一种银杏酒及其酿制工艺 | |
CN107136434A (zh) | 一种发酵桑叶即食猪肉制品及其制备方法 | |
CN104643219B (zh) | 一种蓝莓苦瓜复合果汁保健饮料及其制备方法 | |
CN104171164A (zh) | 青稞红果茶 | |
CN103609695A (zh) | 降压祛火的酸奶及其制备方法 | |
CN100544615C (zh) | 枸杞调味品 | |
KR101853890B1 (ko) | 흑우 힘줄 메밀 무국의 제조방법 및 이에 의해 제조된 흑우 힘줄 메밀 무국 | |
KR20130008727A (ko) | 전복엑기스를 이용한 삼계탕 제조방법 | |
KR101937645B1 (ko) | 단삼 삼계탕 제조방법 | |
JP2018535673A (ja) | 乳酸菌発酵丸ごとニンニクの製造方法 | |
CN106615513A (zh) | 一种牛腩老姜糖 | |
KR20130027108A (ko) | 양(소의 혹위, 제1위)과 찹쌀을 주원료로 하는 약선죽의 제조방법 | |
CN105768053A (zh) | 一种榄角辣椒酱的制作方法 | |
CN101756128A (zh) | 一种芹菜食用纸的加工方法 | |
CN104222947A (zh) | 一种清汤火锅底料及其制备方法 | |
CN104082440A (zh) | 一种黄芪胡萝卜蜂蜜奶茶粉及其加工方法 | |
CN106465780A (zh) | 一种儿童补锌黑芝麻糖 | |
CN107541398A (zh) | 一种桃子果酒及生产方法 | |
CN105462787A (zh) | 一种黑豆糯米酒的酿制方法 | |
KR100481018B1 (ko) | 오리지육, 한약재, 배 및 찹쌀을 이용한 오리 증탕액의제조 방법 및 상기 방법으로 제조된 오리 증탕액 | |
CN109247393A (zh) | 一种百香果牛奶的制备方法 | |
Shurtleff et al. | History of Soy Yogurt, Soy Acidophilus Milk and Other Cultured Soymilks (1918-2012) | |
KR101397189B1 (ko) | 두충 및 오가피를 이용한 추출음료와 이의 제조방법 | |
JP3117184B2 (ja) | ニンニク液で醸造酒を製造する方法 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
SE01 | Entry into force of request for substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170510 |
|
RJ01 | Rejection of invention patent application after publication |