CN107232375A - 一种铜陵白姜龙须丝口腔保健糖的制备方法 - Google Patents
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Abstract
本发明公开了一种铜陵白姜龙须丝口腔保健糖的制备方法，包括步骤：将铜陵白姜清洗干净，切成姜丝；然后向姜丝上喷洒维生素C溶液，烘干；然后将烘烤后的姜丝放入含有柠檬酸、白砂糖、木糖醇、微晶纤维素、黄原胶的混合溶液中，100℃煮制1‑2min，沥干，放入80℃烘箱中烘烤；最后趁热取5‑6g姜丝，卷曲成蚕茧状，于80℃烘箱中烘烤3h，整形冷却，包装，即得口腔保健糖。本发明的铜陵白姜龙须丝口腔保健糖的制备方法，以铜陵白姜为原料，通过糖制和干燥降低水分含量，得到具有韧性和咀嚼性的保健糖，具有保健口腔、促进消化、增进血液流通等功能。
Description
技术领域
本发明涉及保健食品技术领域，尤其涉及一种铜陵白姜龙须丝口腔保健糖的制备方法。
背景技术
铜陵白姜是安徽省著名的地方特色产品，其块大皮薄、汁多渣少、肉质细嫩、香味浓郁，被誉为铜陵的“八宝之一”。种植历史悠久，被历代列为朝廷贡品。现代营养学研究表明，铜陵白姜除含有姜油酮、姜油酚、姜油以外，还含有蛋白质1.4％、糖8％、脂肪0.7％，此外，还有人体必需的钙、磷、铁、胡萝卜素、硫胺素、核黄素、尼克酸、抗坏血酸和无机盐等，具有刺激味蕾、增强食欲、兴奋肠胃平滑肌和呼吸中枢、促进消化液分泌、兴奋大脑皮层和中枢神经、增进血液循环、促进新陈代谢等功能；还有研究表明，白姜具有较强的抗氧化和消炎的作用。传统中医认为，铜陵白姜具有健胃、止血、顺气、去寒、化痰、解毒、发汗、消热等功效。
生姜是我国传统的调味品，但是铜陵白姜不同于其他生姜，其质地鲜嫩、辣味不呛口，在当地一般经过腌制或简单调味后做佐餐小菜食用。当地人食用后普遍反映，咀嚼白姜后可有效预防口腔异味。但是直接咀嚼白姜，姜味重，口感差，多数人不易接受。因此，铜陵白姜亟待研发新型食用方式的产品。
发明内容
本发明的目的是克服现有技术的不足，提供一种铜陵白姜龙须丝口腔保健糖的制备方法，以铜陵白姜为原料，通过糖制和干燥降低水分含量，提高了产品的保藏性能，并得到具有韧性和咀嚼性的保健糖，起到保健口腔、有效预防口腔异味的作用，还具有促进消化、增进血液流通等功能。
为了实现上述目的，本发明采用如下技术方案：
一种铜陵白姜龙须丝口腔保健糖的制备方法，包括以下制备步骤：
(1)选用成熟铜陵白姜，清洗干净，顺着白姜的最长方向切成横截面为2mm×2mm的姜丝；
(2)按质量体积比为1-3:1的比例向姜丝上喷洒维生素C溶液，然后在50℃烘箱中烘烤2-4h；
(3)按质量体积比为1:2-3的比例将烘烤后的姜丝放入含有0.4-0.6wt％柠檬酸、45-55wt％白砂糖、8-12wt％木糖醇、0.8-1.2wt％微晶纤维素、0.8-1.2wt％黄原胶的混合溶液中，100℃煮制1-2min，然后用不锈钢漏勺捞出后沥干汁液，将沥干后的姜丝放入80℃烘箱中烘烤0.5-1.5h；
(4)趁热取5-6g姜丝，整理成一个方向，将其卷曲成一个蚕茧状，继续于80℃烘箱中烘烤3h，取出后整形冷却，独立包装，即制得口腔保健糖。
步骤(2)中所述的维生素C溶液为质量浓度2％的维生素C溶液。
与已有技术相比，本发明的有益效果如下：
本发明的铜陵白姜龙须丝口腔保健糖的制备方法，以铜陵白姜为原料，通过糖制和干燥降低水分含量，从而获得一种具有一定韧性和咀嚼性的产品，外观为白色姜丝，细丝成团，外观形态好，若传统的龙须糖，易保存，经过糖制和干燥，使产品有适宜的咀嚼性；产品具有姜的特有风味，经过咀嚼10min左右可慢慢嚼碎吞咽，在咀嚼期间可以通过姜的消炎抑菌作用起到保健口腔的作用，吞咽后的白姜具有可促进消化、增进血液流通等功能。通过降低水分活度，延长了产品的保藏期，从而避免了现行白姜腌制产品防腐剂的添加，极大提高了产品的安全性能。
具体实施方式
以下结合实施例对本发明作进一步的说明，但本发明不仅限于这些实施例，在未脱离本发明宗旨的前提下，所作的任何改进均落在本发明的保护范围之内。
实施例1：
一种铜陵白姜龙须丝口腔保健糖的制备方法，选用成熟铜陵白姜，清洗干净，顺着白姜的最长方向切成横截面为2mm×2mm的姜丝；按质量体积比为1:1的比例向姜丝上喷洒质量浓度2％的维生素C溶液，然后在50℃烘箱中烘烤2h；按质量体积比为1:2的比例将烘烤后的姜丝放入含有0.4wt％柠檬酸、55wt％白砂糖、8wt％木糖醇、0.8wt％微晶纤维素、1.2wt％黄原胶的混合溶液中，100℃煮制1min，然后用不锈钢漏勺捞出后沥干汁液，将沥干后的姜丝放入80℃烘箱中烘烤0.5h；趁热取5g姜丝，整理成一个方向，将其卷曲成一个蚕茧状，继续于80℃烘箱中烘烤3h，取出后整形冷却，独立包装，即制得口腔保健糖。
实施例2：
一种铜陵白姜龙须丝口腔保健糖的制备方法，选用成熟铜陵白姜，清洗干净，顺着白姜的最长方向切成横截面为2mm×2mm的姜丝；按质量体积比为2:1的比例向姜丝上喷洒质量浓度2％的维生素C溶液，然后在50℃烘箱中烘烤3h；按质量体积比为1:3的比例将烘烤后的姜丝放入含有0.5wt％柠檬酸、50wt％白砂糖、10wt％木糖醇、1wt％微晶纤维素、1wt％黄原胶的混合溶液中，100℃煮制2min，然后用不锈钢漏勺捞出后沥干汁液，将沥干后的姜丝放入80℃烘箱中烘烤1h；趁热取5g姜丝，整理成一个方向，将其卷曲成一个蚕茧状，继续于80℃烘箱中烘烤3h，取出后整形冷却，独立包装，即制得口腔保健糖。
实施例3：
一种铜陵白姜龙须丝口腔保健糖的制备方法，选用成熟铜陵白姜，清洗干净，顺着白姜的最长方向切成横截面为2mm×2mm的姜丝；按质量体积比为3:1的比例向姜丝上喷洒质量浓度2％的维生素C溶液，然后在50℃烘箱中烘烤4h；按质量体积比为1:3的比例将烘烤后的姜丝放入含有0.6wt％柠檬酸、55wt％白砂糖、8wt％木糖醇、1.2wt％微晶纤维素、0.8wt％黄原胶的混合溶液中，100℃煮制2min，然后用不锈钢漏勺捞出后沥干汁液，将沥干后的姜丝放入80℃烘箱中烘烤1.5h；趁热取6g姜丝，整理成一个方向，将其卷曲成一个蚕茧状，继续于80℃烘箱中烘烤3h，取出后整形冷却，独立包装，即制得口腔保健糖。
Claims (2)
1.一种铜陵白姜龙须丝口腔保健糖的制备方法，其特征在于：包括以下制备步骤：
(1)选用成熟铜陵白姜，清洗干净，顺着白姜的最长方向切成横截面为2mm×2mm的姜丝；
(2)按质量体积比为1-3:1的比例向姜丝上喷洒维生素C溶液，然后在50℃烘箱中烘烤2-4h；
(3)按质量体积比为1:2-3的比例将烘烤后的姜丝放入含有0.4-0.6wt％柠檬酸、45-55wt％白砂糖、8-12wt％木糖醇、0.8-1.2wt％微晶纤维素、0.8-1.2wt％黄原胶的混合溶液中，100℃煮制1-2min，然后用不锈钢漏勺捞出后沥干汁液，将沥干后的姜丝放入80℃烘箱中烘烤0.5-1.5h；
(4)趁热取5-6g姜丝，整理成一个方向，将其卷曲成一个蚕茧状，继续于80℃烘箱中烘烤3h，取出后整形冷却，独立包装，即制得口腔保健糖。
2.根据权利要求1所述的铜陵白姜龙须丝口腔保健糖的制备方法，其特征在于：步骤(2)中所述的维生素C溶液为质量浓度2％的维生素C溶液。
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