CN107897473A - A kind of red sugar preparation method full of nutrition - Google Patents
A kind of red sugar preparation method full of nutrition Download PDFInfo
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- CN107897473A CN107897473A CN201711139291.2A CN201711139291A CN107897473A CN 107897473 A CN107897473 A CN 107897473A CN 201711139291 A CN201711139291 A CN 201711139291A CN 107897473 A CN107897473 A CN 107897473A
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- egg white
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- 235000016709 nutrition Nutrition 0.000 title claims abstract description 30
- 230000035764 nutrition Effects 0.000 title claims abstract description 27
- 238000002360 preparation method Methods 0.000 title claims abstract description 20
- 238000003756 stirring Methods 0.000 claims abstract description 44
- 235000014103 egg white Nutrition 0.000 claims abstract description 43
- 210000000969 egg white Anatomy 0.000 claims abstract description 43
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims abstract description 39
- 102000002322 Egg Proteins Human genes 0.000 claims abstract description 39
- 108010000912 Egg Proteins Proteins 0.000 claims abstract description 39
- 238000004132 cross linking Methods 0.000 claims abstract description 27
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims abstract description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 24
- 239000000463 material Substances 0.000 claims abstract description 20
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- 235000015459 Lycium barbarum Nutrition 0.000 claims abstract description 13
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- 238000000034 method Methods 0.000 claims abstract description 10
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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
- 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
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3562—Sugars; Derivatives thereof
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
The invention discloses a kind of red sugar preparation method full of nutrition, include the following steps：Jujube, rhizoma zingiberis, matrimony vine, fructus alpiniae oxyphyllae, sealwort, donkey-hide gelatin, Semen sesami nigrum, black pepper are uniformly mixed, dries, grinds to obtain prefabricated material；Brown granulated sugar, crosslinking egg white are uniformly mixed, prefabricated material is added, adjusts temperature, stir, shaping, demoulding, it is sugared that wind cold drying obtains red full of nutrition.Egg white is crosslinked to prepare using following technique：Egg white, glycerine, deionized water are mixed, are stirred at room temperature, heating stirring, regulation system pH value, the lipoxygenase stirring of restructuring anabena is added, linoleic acid is added and is ultrasonically treated, adjusts temperature, stirring, inactivation, adds chitin and stirs evenly, and adjusts water content and obtains crosslinking egg white.Gained red sugar antibiotic property of the invention is good, and wherein nutritional ingredient has obtained maximum utilization, rich in abundant protein, amino acid and polysaccharide, can improve the immunity of body, significantly increase body energy, easy to take.
Description
Technical field
The present invention relates to food processing technology field, more particularly to a kind of red sugar preparation method full of nutrition.
Background technology
Brown sugar has effects that expelling wind and clearing away cold, activates blood circulation and disperses blood clots, invigorating the spleen warm stomach, is the traditional nourishing food of Chinese women, red
In sugar in addition to containing substantial amounts of fructose, glucose, malt sugar colloid, also rich in iron, calcium, magnesium, carrotene and various amino acid.
Brown sugar is the indispensable food of puerpera, and brown sugar is also dispelled in addition to it can provide necessary energy for puerpera with nourishing yin and supplementing blood, promoting blood circulation
The functions such as the stasis of blood, inducing diuresis and normaliaing menstruation, play an important role the body early recovery of puerpera, but since its component is single, easy deliquescence, easily
Bacterium, menstrual woman and puerpera are grown, it is lower for the resistance, various diseases are easily infected, the use of brown sugar is limited.
The content of the invention
Based on technical problem existing for background technology, the present invention proposes a kind of red sugar preparation method full of nutrition,
Gained red sugar is in good taste, and antibiotic property is good, further reduces the growth of bacterium, and wherein nutritional ingredient has obtained maximum profit
With rich in abundant protein, amino acid and polysaccharide, the immunity of body being improved, significantly increase body energy, plasticity
It is good, it is not easy scaling-off, easy to take, avoids cross contamination between brown sugar.
A kind of red sugar preparation method full of nutrition proposed by the present invention, includes the following steps：
Jujube, rhizoma zingiberis, matrimony vine, fructus alpiniae oxyphyllae, sealwort, donkey-hide gelatin, Semen sesami nigrum, black pepper, be uniformly mixed by S1, dries, grinding
Crushing obtains prefabricated material；
Brown granulated sugar, crosslinking egg white, be uniformly mixed by S2, adds prefabricated material, adjusts temperature, stirs, shaping, and demoulding is air-cooled
It is dried to obtain red sugar full of nutrition.
Preferably, in S1, jujube, rhizoma zingiberis, matrimony vine, fructus alpiniae oxyphyllae, sealwort, donkey-hide gelatin, Semen sesami nigrum, the weight ratio of black pepper are
10-18：8-16：8-16：2-4：2-4：2-4：2-4：1-1.6.
Preferably, in S1, jujube, rhizoma zingiberis, matrimony vine, fructus alpiniae oxyphyllae, sealwort, donkey-hide gelatin, Semen sesami nigrum, black pepper are uniformly mixed,
It is 5-15wt% to be dried to water content, grinds to obtain prefabricated material.
Preferably, in S2, brown granulated sugar, crosslinking egg white, the weight ratio of prefabricated material are 100-140：4-8：15-25.
Preferably, in S2, brown granulated sugar, crosslinking egg white is uniformly mixed, prefabricated material is added, adjusts the temperature to 40-50 DEG C, stir
2-5h is mixed, is molded, demoulding, wind cold drying obtains red sugar full of nutrition.
Preferably, in S2, crosslinking egg white is prepared using following technique：Egg white, glycerine, deionized water are mixed, room temperature
Stirring, heating continue to stir, and regulation system pH value is 8.2-8.6, add the lipoxygenase stirring of restructuring anabena, add sub- oil
Acid is ultrasonically treated, and adjusts temperature, is stirred, inactivation, is added chitin and is stirred evenly, and is adjusted water content and is obtained crosslinking egg white.
Preferably, in the crosslinking egg white preparation process of S2, egg white, glycerine, deionized water, restructuring anabena lipoxidase
Enzyme, linoleic acid, the weight ratio of chitin are 10-20：2-4：70-90：0.2-0.4：2-4：1-2.
Preferably, in S2, crosslinking egg white is prepared using following technique：Egg white, glycerine, deionized water are mixed, room temperature
70-90min, mixing speed 15-25r/min are stirred, 60-70 DEG C is warming up to and continues to stir 15-25min, regulation system pH value
For 8.2-8.6, restructuring anabena lipoxygenase stirring 2-4h is added, linoleic acid is added and is ultrasonically treated 2-4h, be ultrasonically treated work(
Rate is 15-25kHz, adjust the temperature to 45-55 DEG C stirring 2-4h, inactivation, add chitin stir evenly, adjust water content to
25-35wt%, obtains crosslinking egg white.
Jujube, it is sweet in flavor, it is warm-natured, return stomach, the spleen channel.Energy tonifying spleen and stomach, nourishing generate fluid, adjusts battalion to defend, antidote poison.Cure mainly stomach void
Deficiency of food, the weak loose stool of spleen, qi-blood-body fluid deficiency, disharmony between ying and wei, palpitation and severe palpitation, married woman's stolen goods are hot-tempered.
Rhizoma zingiberis, acrid flavour, property heat.Returns spleen, stomach, the heart, lung channel.Energy warming spleen and stomach for dispelling cold, Back to Yang Tongmai, eliminating dampness dissolving phlegm, Wenfei of drink.
For coldness and pain in the epigastrium, vomiting and diarrhea, cold weak pulse of limb, sputum cough.
Matrimony vine, it is sweet in flavor, it is mild-natured.Return liver and kidney channel.Can nourishing liver and kidney, benefiting shrewd head.It is dizzy for consumption consumptive loss, soreness of waist and knee joint
Dizzy tinnitus, Heat Diabetes, blood deficiency chlorosis, blurred vision.
Fructus alpiniae oxyphyllae, acrid flavour is warm-natured, converge to the spleen channel, kidney channel.With warming spleen and stopping diarrha, saliva is taken the photograph, warms up kidney, the effect of astringent sperm contracting urine.
For malaria diarrhea, crymodynia in abdomen, the more salivas of mouth, enuresis with renal asthenia, frequent urination, gonorrhoea of passing out semen.
Sealwort, it is sweet in flavor, it is mild-natured.Return lung, spleen, kidney channel.Moisten spleen with nourshing kidney, the effect of invigorating the spleen and benefiting qi.For the lung-dryness syndrome due to yin deficiency,
Dry cough lacks phlegm, and the overstrain cough chronic cough of lung-kidney deficiency is weakness of the spleen and the stomach, and deficiency of kidney essence obtains dizzy, soreness and weakness of waist and knees, poliosis and quenches one's thirst
Deng.
Donkey-hide gelatin, it is sweet in flavor, it is mild-natured.Return lung, liver and kidney channel.With tonifying the blood and arrest bleeding, nourishing Yin and moistening dryness effect.Cure mainly the deficiency of blood, consumptive disease cough
Cough, spit blood, bleeding from five sense organs or subcutaneous tissue, have blood in stool, menoxenia, metrorrhagia, threatened abortion.
Semen sesami nigrum, sweet in flavor, mild-natured, converge to the spleen channel, Liver Channel, kidney channel.Energy filling liver kidney, benefiting essence-blood, ease constipation are dry.For dizzy eye
Flower, Hiccough and deaf, poliosis, post disease alopecia, dry constipation of intestines.
Black pepper, acrid flavour, property heat, returns stomach, large intestine channel.Energy warming spleen and stomach for dispelling cold, lower gas, dissolving phlegm.For gastrofrigid vomiting, abdominal pain
Diarrhea, loss of appetite, epilepsy abundant expectoration.
Gained red sugar of the invention is in good taste, and nutritional ingredient therein has obtained maximum utilization, rich in abundant
Protein, amino acid and polysaccharide, can improve the immunity of body, significantly increase body energy, coordinate crosslinking egg white effect, it is viscous
Tie that effect is good, and plasticity is good, be not easy scaling-off, easy to take, avoid cross contamination between brown sugar.In the crosslinking egg white of the present invention,
For egg white under glycerine cooperation, dispersion performance is fabulous in water, stablizes, and using restructuring anabena lipoxidase enzyme crosslinking, glues
Intensity height is tied, there is fabulous plasticity, green edible, coordinates chitin effect, and antibiotic property is good, further reduces bacterium
Grow；And jujube, rhizoma zingiberis, matrimony vine, fructus alpiniae oxyphyllae and brown sugar compound, not only energy release is fast, but also can accelerate blood circulation, cell
Metabolism is fast, excludes cell metabolism waste, keeps the intracellular, cleaning of external environment, effectively reduces menstrual woman and puerpera's illness rate,
Sealwort is compounded with donkey-hide gelatin, Semen sesami nigrum, black pepper, containing a variety of antioxidant, can resist free radical, rebuilds and protect cell base
Plinth structure, safeguards normal function and the metabolism of cell, resistance building.
Embodiment
In the following, technical scheme is described in detail by specific embodiment.
Embodiment 1
A kind of red sugar preparation method full of nutrition, includes the following steps：
S1, by 10kg jujubes, 16kg rhizoma zingiberis, 8kg matrimony vines, 4kg fructus alpiniae oxyphyllaes, 2kg sealworts, 4kg donkey-hide gelatin, 2kg Semen sesami nigrums,
1.6kg black peppers are uniformly mixed, and it is 5wt% to be dried to water content, grind to obtain prefabricated material；
S2, by 140kg brown granulated sugars, 4kg crosslinking egg white be uniformly mixed, add the prefabricated material of 25kg, adjust the temperature to 40 DEG C, stir
5h is mixed, is molded, demoulding, wind cold drying obtains red sugar full of nutrition.
Egg white is crosslinked to prepare using following technique：10kg egg whites, 4kg glycerine, 70kg deionized waters are mixed, room temperature is stirred
90min, mixing speed 15r/min are mixed, 70 DEG C is warming up to and continues to stir 15min, regulation system pH value is 8.2-8.6, is added
0.4kg restructuring anabena lipoxygenase stirring 2h, add 4kg linoleic acid and are ultrasonically treated 2h, sonification power 25kHz,
45 DEG C of stirring 4h are adjusted the temperature to, inactivation, adds 1kg chitins and stir evenly, and adjusts water content to 35wt%, obtains crosslinking egg
Clearly.
Embodiment 2
A kind of red sugar preparation method full of nutrition, includes the following steps：
S1, by 18kg jujubes, 8kg rhizoma zingiberis, 16kg matrimony vines, 2kg fructus alpiniae oxyphyllaes, 4kg sealworts, 2kg donkey-hide gelatin, 4kg Semen sesami nigrums,
1kg black peppers are uniformly mixed, and it is 15wt% to be dried to water content, grind to obtain prefabricated material；
S2, by 100kg brown granulated sugars, 8kg crosslinking egg white be uniformly mixed, add the prefabricated material of 15kg, adjust the temperature to 50 DEG C, stir
2h is mixed, is molded, demoulding, wind cold drying obtains red sugar full of nutrition.
Egg white is crosslinked to prepare using following technique：20kg egg whites, 2kg glycerine, 90kg deionized waters are mixed, room temperature is stirred
70min, mixing speed 25r/min are mixed, 60 DEG C is warming up to and continues to stir 25min, regulation system pH value is 8.2-8.6, is added
0.2kg restructuring anabena lipoxygenase stirring 4h, add 2kg linoleic acid and are ultrasonically treated 4h, sonification power 15kHz,
55 DEG C of stirring 2h are adjusted the temperature to, inactivation, adds 2kg chitins and stir evenly, and adjusts water content to 25wt%, obtains crosslinking egg
Clearly.
Embodiment 3
A kind of red sugar preparation method full of nutrition, includes the following steps：
S1, by 12kg jujubes, 14kg rhizoma zingiberis, 10kg matrimony vines, 3.5kg fructus alpiniae oxyphyllaes, 2.5kg sealworts, 3.5kg donkey-hide gelatin, 2.5kg
Semen sesami nigrum, 1.4kg black peppers are uniformly mixed, and it is 8wt% to be dried to water content, grind to obtain prefabricated material；
S2, by 130kg brown granulated sugars, 5kg crosslinking egg white be uniformly mixed, add the prefabricated material of 22kg, adjust the temperature to 42 DEG C, stir
4h is mixed, is molded, demoulding, wind cold drying obtains red sugar full of nutrition.
Egg white is crosslinked to prepare using following technique：12kg egg whites, 3.5kg glycerine, 75kg deionized waters are mixed, room temperature
85min, mixing speed 18r/min are stirred, 66 DEG C is warming up to and continues to stir 18min, regulation system pH value is 8.2-8.6, is added
Enter 0.35kg restructuring anabena lipoxygenase stirring 2.5h, add 3.5kg linoleic acid and be ultrasonically treated 2.5h, sonification power
For 22kHz, adjust the temperature to 48 DEG C of stirring 3.5h, inactivation, adds 1.2kg chitins and stirs evenly, adjust water content to
32wt%, obtains crosslinking egg white.
Embodiment 4
A kind of red sugar preparation method full of nutrition, includes the following steps：
S1, by 16kg jujubes, 10kg rhizoma zingiberis, 14kg matrimony vines, 2.5kg fructus alpiniae oxyphyllaes, 3.5kg sealworts, 2.5kg donkey-hide gelatin, 3.5kg
Semen sesami nigrum, 1.2kg black peppers are uniformly mixed, and it is 12wt% to be dried to water content, grind to obtain prefabricated material；
S2, by 110kg brown granulated sugars, 7kg crosslinking egg white be uniformly mixed, add the prefabricated material of 18kg, adjust the temperature to 48 DEG C, stir
3h is mixed, is molded, demoulding, wind cold drying obtains red sugar full of nutrition.
Egg white is crosslinked to prepare using following technique：18kg egg whites, 2.5kg glycerine, 85kg deionized waters are mixed, room temperature
75min, mixing speed 22r/min are stirred, 64 DEG C is warming up to and continues to stir 22min, regulation system pH value is 8.2-8.6, is added
Enter 0.25kg restructuring anabena lipoxygenase stirring 3.5h, add 2.5kg linoleic acid and be ultrasonically treated 3.5h, sonification power
For 18kHz, adjust the temperature to 52 DEG C of stirring 2.5h, inactivation, adds 1.8kg chitins and stirs evenly, adjust water content to
28wt%, obtains crosslinking egg white.
Test according to GB13104-2005 and Q/JZTT001-2007 to 4 gained red sugar of embodiment, its result is such as
Shown in lower：
| Inspection project | Standard requirement | Inspection result | Individual event conclusion |
| Total sugar, % | ≥85 | 88.6 | It is qualified |
| Impurity not soluble in water | ≤3 | 1.32 | It is qualified |
| Loss on drying, % | ≤3.5 | 2.61 | It is qualified |
| Total plate count, a/g | ≤1000 | <8 | It is qualified |
| Coliform, a/100g | ≤30 | <24 | It is qualified |
| Pathogenic bacteria (mean pathogenic entero becteria and pathogenic coccus) | It must not detect | Do not detect | It is qualified |
| Mite | It must not detect | Do not detect | It is qualified |
The foregoing is only a preferred embodiment of the present invention, but protection scope of the present invention be not limited thereto,
Any one skilled in the art the invention discloses technical scope in, technique according to the invention scheme and its
Inventive concept is subject to equivalent substitution or change, should be covered by the protection scope of the present invention.
Claims (8)
1. a kind of red sugar preparation method full of nutrition, it is characterised in that include the following steps：
Jujube, rhizoma zingiberis, matrimony vine, fructus alpiniae oxyphyllae, sealwort, donkey-hide gelatin, Semen sesami nigrum, black pepper, be uniformly mixed by S1, dries, grinds
Obtain prefabricated material；
Brown granulated sugar, crosslinking egg white, be uniformly mixed by S2, adds prefabricated material, adjusts temperature, stirs, shaping, demoulding, wind cold drying
Obtain red sugar full of nutrition.
2. the preparation method of red sugar full of nutrition according to claim 1, it is characterised in that in S1, jujube, rhizoma zingiberis,
Matrimony vine, fructus alpiniae oxyphyllae, sealwort, donkey-hide gelatin, Semen sesami nigrum, the weight ratio of black pepper are 10-18：8-16：8-16：2-4：2-4：2-4：2-4：
1-1.6。
3. the preparation method of red sugar full of nutrition according to claim 1 or claim 2, it is characterised in that in S1, by jujube,
Rhizoma zingiberis, matrimony vine, fructus alpiniae oxyphyllae, sealwort, donkey-hide gelatin, Semen sesami nigrum, black pepper are uniformly mixed, and it is 5-15wt% to be dried to water content, grinding
Crushing obtains prefabricated material.
4. according to the preparation method of any one of the claim 1-3 red sugar full of nutrition, it is characterised in that red in S2
Granulated sugar, crosslinking egg white, the weight ratio of prefabricated material are 100-140：4-8：15-25.
5. according to the preparation method of any one of the claim 1-4 red sugar full of nutrition, it is characterised in that, will in S2
Brown granulated sugar, crosslinking egg white are uniformly mixed, and are added prefabricated material, are adjusted the temperature to 40-50 DEG C, stir 2-5h, be molded, demoulding is air-cooled
It is dried to obtain red sugar full of nutrition.
6. according to the preparation method of any one of the claim 1-5 red sugar full of nutrition, it is characterised in that in S2, hand over
Join egg white to prepare using following technique：Egg white, glycerine, deionized water are mixed, are stirred at room temperature, heating continues to stir, and adjusts
System pH is 8.2-8.6, adds the lipoxygenase stirring of restructuring anabena, adds linoleic acid and be ultrasonically treated, adjust temperature, stir
Mix, inactivate, add chitin and stir evenly, adjust water content and obtain crosslinking egg white.
7. according to the preparation method of any one of the claim 1-6 red sugar full of nutrition, it is characterised in that the crosslinking of S2
In egg white preparation process, egg white, glycerine, deionized water, restructuring anabena lipoxygenase, linoleic acid, the weight of chitin
Than for 10-20：2-4：70-90：0.2-0.4：2-4：1-2.
8. according to the preparation method of any one of the claim 1-6 red sugar full of nutrition, it is characterised in that in S2, hand over
Join egg white to prepare using following technique：Egg white, glycerine, deionized water are mixed, 70-90min is stirred at room temperature, mixing speed is
15-25r/min, is warming up to 60-70 DEG C and continues to stir 15-25min, and regulation system pH value is 8.2-8.6, adds restructuring anabena
Lipoxygenase stirs 2-4h, adds linoleic acid and is ultrasonically treated 2-4h, sonification power 15-25kHz, adjusts the temperature to
45-55 DEG C of stirring 2-4h, inactivation, adds chitin and stirs evenly, and adjusts water content to 25-35wt%, obtains crosslinking egg white.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108850937A (en) * | 2018-06-06 | 2018-11-23 | 铜陵白姜发展有限责任公司 | A kind of sweet and sour ginger preparation method of unique flavor |
| CN108850932A (en) * | 2018-06-06 | 2018-11-23 | 铜陵白姜发展有限责任公司 | A kind of nutrition deterioration it is small pickle white ginger preparation method |
| CN108850933A (en) * | 2018-06-06 | 2018-11-23 | 铜陵白姜发展有限责任公司 | A kind of rich in taste pickles white ginger preparation method |
| CN108850935A (en) * | 2018-06-06 | 2018-11-23 | 铜陵白姜发展有限责任公司 | A kind of taste ginger pickling product preparation method abundant |
| CN108850936A (en) * | 2018-06-06 | 2018-11-23 | 铜陵白姜发展有限责任公司 | A kind of few sweet and sour ginger preparation method of nutrition loss |
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| CN103351471A (en) * | 2013-07-15 | 2013-10-16 | 南京农业大学 | Whey protein film and preparation method thereof |
| CN104171796A (en) * | 2014-07-25 | 2014-12-03 | 湖北亿龙源食品有限公司 | Motherwort grown sugar and preparation method thereof |
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| CN103190555A (en) * | 2012-01-05 | 2013-07-10 | 桂林三金集团股份有限公司 | Sugar cubes and preparation method thereof |
| CN103351471A (en) * | 2013-07-15 | 2013-10-16 | 南京农业大学 | Whey protein film and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108850937A (en) * | 2018-06-06 | 2018-11-23 | 铜陵白姜发展有限责任公司 | A kind of sweet and sour ginger preparation method of unique flavor |
| CN108850932A (en) * | 2018-06-06 | 2018-11-23 | 铜陵白姜发展有限责任公司 | A kind of nutrition deterioration it is small pickle white ginger preparation method |
| CN108850933A (en) * | 2018-06-06 | 2018-11-23 | 铜陵白姜发展有限责任公司 | A kind of rich in taste pickles white ginger preparation method |
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Application publication date: 20180413 |