CN107897781A - 一种十万山姜含片及其制备方法 - Google Patents
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- A—HUMAN NECESSITIES
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- 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
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- A23L19/01—Instant products; Powders; Flakes; Granules
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- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/20—Agglomerating; Granulating; Tabletting
- A23P10/28—Tabletting; Making food bars by compression of a dry powdered mixture
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
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- 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
Abstract
本发明公开了一种十万山姜含片及其制备方法。该种姜含片的配方为:罗平小黄姜20%、白砂糖5%、麦芽糊精4%、植脂末5%、维生素C6%、食用香精7%、硬脂酸镁8%、紫苏叶5%、白醋6%、蜂蜜10%、薄荷叶2%、海苔3%、茶树油%1、蜂蜡3%、白术5%、山药粉10%。本发明的一种姜含片具有抗氧化、增进食欲、改善脂质代谢、发汗解表、抗炎、抗肿瘤、缓解疼痛、预防牙周炎、提神醒脑等作用;本发明采取白醋除辛辣味的方法,使得含片只具有姜的药效,而不具有姜的辛辣味,适合广大服用群众,增加了市场竞争力;而且该含片外层含有多种甜味配料,且经过一系列处理使糖衣更不容易融化,能使糖衣持久存在,使含片能被食用者完全含住融化。
Description
技术领域
本发明涉及一种姜含片,具体是一种十万山姜含片及其制备方法,属于姜含片生产技术领域。
背景技术
含片指含于口腔内缓慢溶解的压制片,不同的含片有不同的效果,直接作用在咽部,大都具有抑菌、杀菌、消炎、消肿、稀化粘稠分泌物、收敛、刺激粘膜分泌等作用。姜含片就是其中的一种。
现有的姜含片虽然具有增进食欲、发汗解表、抗炎、缓解疼痛、预防牙周炎作用,但这些只是姜本身的一些特性,不具有很好的创新力,而且现在的含片均保留了原有的辛辣味,不适合大部分群众食用。
发明内容
针对现有技术存在的问题,本发明提供一种姜含片,所述姜含片的配方为:罗平小黄姜20%、白砂糖5%、麦芽糊精4%、植脂末5%、维生素C6%、食用香精7%、硬脂酸镁8%、紫苏叶5%、白醋6%、蜂蜜10%、薄荷叶2%、海苔3%、茶树油%1、蜂蜡3%、白术5%、山药粉10%。
一种姜含片的制备方法,所述姜含片的制备方法包括:原料的选取、罗平小黄姜的预处理、罗平小黄姜的提取、主料制粉、辅料处理和塑形保存。
优选的,所述原料的选取包括:按照罗平小黄姜20%、白砂糖5%、麦芽糊精4%、植脂末5%、维生素C6%、食用香精7%、硬脂酸镁8%、紫苏叶5%、白醋6%、蜂蜜10%、薄荷叶2%、海苔3%、茶树油%1、蜂蜡3%、白术5%、山药粉10%的比例选取各种原料,干冷放置,以便后续使用。
优选的,所述罗平小黄姜的预处理过程为:将罗平小黄姜清洗干净,去除表面多余水分、喷洒白醋,用洁净纱布覆盖、静置10-15分钟,去除切成丝状,按质量比一比一加入50%乙醇,室温浸泡1-2小时后,不断搅拌,去除具有强烈辛辣味的姜油酮,滤除并回收乙醇,将姜丝用冷水清洗1-2遍,沥干多余水分。
优选的,所述罗平小黄姜的提取方法为:将经过预处理的姜丝搅碎,加入酶量为4800-4850毫克/升的纤维素酶和果胶酶,果胶酶和纤维素酶的比例为一比二,并于45-60摄氏度环境下提取40-45分钟。
优选的,所述主料制粉方法为:将提取后的姜丝经过高温灭酶15-20分钟,固液分离,液体进行喷雾干燥,收集提取物时,同时将固体与紫苏叶、海苔、茶树油、白术混合,平铺入烤盘,放入烤箱中低温烤制2-3分钟,再高温烤制5-10秒钟,取出进行研磨,得到干粉混合物。
优选的,所述辅料处理方法为:将薄荷叶研磨成汁后,于蜂蜜混合,并用模具制成5-7毫米的球状,再将上述干粉混合物与山药粉混合均匀,将其与上述球状一起压至成厚度10-12毫米的含片。
优选的,所述食物用方法为:将上述姜丝提取物与植脂末、白砂糖、麦芽糊精、植脂末、维生素C、食用香精、硬脂酸镁、蜂蜜放在一起加热,直至化开,最后均匀的刷到上述含片外层,冷冻固形后,分装干燥保持即可。
本发明的有益效果是:本发明的一种姜含片具有抗氧化、增进食欲、改善脂质代谢、发汗解表、抗炎、抗肿瘤、缓解疼痛、预防牙周炎、提神醒脑等作用;本发明采取白醋除辛辣味的方法,使得含片只具有姜的药效,而不具有姜的辛辣味,适合广大服用群众,增加了市场竞争力;而且该含片外层含有多种甜味配料,且经过一系列处理使糖衣更不容易融化,能使糖衣持久存在,使含片能被食用者完全含住融化。
具体实施方式
下面将对本发明实施例中的技术方案进行清楚、完整地描述。显然,所描述的实施例仅仅是本发明一部分实施例,而不是全部的实施例。基于本发明中的实施例,本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其他实施例,都属于本发明保护的范围。
实施例1
一种姜含片,姜含片的配方为:罗平小黄姜20%、白砂糖5%、麦芽糊精4%、植脂末5%、维生素C6%、食用香精7%、硬脂酸镁8%、紫苏叶5%、白醋6%、蜂蜜10%、薄荷叶2%、海苔3%、茶树油%1、蜂蜡3%、白术5%、山药粉10%。
实施例2
一种姜含片的制备方法,姜含片的制备方法包括:原料的选取、罗平小黄姜的预处理、罗平小黄姜的提取、主料制粉、辅料处理和塑形保存。
优选的,原料的选取包括:按照罗平小黄姜20%、白砂糖5%、麦芽糊精4%、植脂末5%、维生素C6%、食用香精7%、硬脂酸镁8%、紫苏叶5%、白醋6%、蜂蜜10%、薄荷叶2%、海苔3%、茶树油%1、蜂蜡3%、白术5%、山药粉10%的比例选取各种原料,干冷放置,以便后续使用。
优选的,罗平小黄姜的预处理过程为:将罗平小黄姜清洗干净,去除表面多余水分、喷洒白醋,用洁净纱布覆盖、静置10-15分钟,去除切成丝状,按质量比一比一加入50%乙醇,室温浸泡1-2小时后,不断搅拌,去除具有强烈辛辣味的姜油酮,滤除并回收乙醇,将姜丝用冷水清洗1-2遍,沥干多余水分。
优选的,罗平小黄姜的提取方法为:将经过预处理的姜丝搅碎,加入酶量为4800-4850毫克/升的纤维素酶和果胶酶,果胶酶和纤维素酶的比例为一比二,并于45-60摄氏度环境下提取40-45分钟。
优选的,主料制粉方法为:将提取后的姜丝经过高温灭酶15-20分钟,固液分离,液体进行喷雾干燥,收集提取物时,同时将固体与紫苏叶、海苔、茶树油、白术混合,平铺入烤盘,放入烤箱中低温烤制2-3分钟,再高温烤制5-10秒钟,取出进行研磨,得到干粉混合物。
优选的,辅料处理方法为:将薄荷叶研磨成汁后,于蜂蜜混合,并用模具制成5-7毫米的球状,再将上述干粉混合物与山药粉混合均匀,将其与上述球状一起压至成厚度10-12毫米的含片。
优选的,食物用方法为:将上述姜丝提取物与植脂末、白砂糖、麦芽糊精、植脂末、维生素C、食用香精、硬脂酸镁、蜂蜜放在一起加热,直至化开,最后均匀的刷到上述含片外层,冷冻固形后,分装干燥保持即可。
以上所举实施例为本发明的较佳实施方式,仅用来方便说明本发明,并非对本发明作任何形式上的限制,任何所属技术领域中具有通常知识者,若在不脱离本发明所提技术特征的范围内,利用本发明所揭示技术内容所作出局部更动或修饰的等效实施例,并且未脱离本发明的技术特征内容,均仍属于本发明技术特征的范围内。
Claims (8)
1.一种姜含片,其特征在于,所述姜含片的配方为:罗平小黄姜20%、白砂糖5%、麦芽糊精4%、植脂末5%、维生素C6%、食用香精7%、硬脂酸镁8%、紫苏叶5%、白醋6%、蜂蜜10%、薄荷叶2%、海苔3%、茶树油%1、蜂蜡3%、白术5%、山药粉10%。
2.一种姜含片的制备方法,其特征在于,所述姜含片的制备方法包括:原料的选取、罗平小黄姜的预处理、罗平小黄姜的提取、主料制粉、辅料处理和塑形保存。
3.根据权利要求2所述的一种姜含片的制备方法,其特征在于,所述原料的选取包括:按照罗平小黄姜20%、白砂糖5%、麦芽糊精4%、植脂末5%、维生素C6%、食用香精7%、硬脂酸镁8%、紫苏叶5%、白醋6%、蜂蜜10%、薄荷叶2%、海苔3%、茶树油%1、蜂蜡3%、白术5%、山药粉10%的比例选取各种原料,干冷放置,以便后续使用。
4.根据权利要求2所述的一种姜含片的制备方法,其特征在于,所述罗平小黄姜的预处理过程为:将罗平小黄姜清洗干净,去除表面多余水分、喷洒白醋,用洁净纱布覆盖、静置10-15分钟,去除切成丝状,按质量比一比一加入50%乙醇,室温浸泡1-2小时后,不断搅拌,去除具有强烈辛辣味的姜油酮,滤除并回收乙醇,将姜丝用冷水清洗1-2遍,沥干多余水分。
5.根据权利要求2所述的一种姜含片的制备方法,其特征在于,所述罗平小黄姜的提取方法为:将经过预处理的姜丝搅碎,加入酶量为4800-4850毫克/升的纤维素酶和果胶酶,果胶酶和纤维素酶的比例为一比二,并于45-60摄氏度环境下提取40-45分钟。
6.据权利要求2所述的一种姜含片的制备方法,其特征在于,所述主料制粉方法为:将提取后的姜丝经过高温灭酶15-20分钟,固液分离,液体进行喷雾干燥,收集提取物时,同时将固体与紫苏叶、海苔、茶树油、白术混合,平铺入烤盘,放入烤箱中低温烤制2-3分钟,再高温烤制5-10秒钟,取出进行研磨,得到干粉混合物。
7.据权利要求2所述的一种姜含片的制备方法,其特征在于,所述辅料处理方法为:将薄荷叶研磨成汁后,于蜂蜜混合,并用模具制成5-7毫米的球状,再将上述干粉混合物与山药粉混合均匀,将其与上述球状一起压至成厚度10-12毫米的含片。
8.据权利要求2所述的一种姜含片的制备方法,其特征在于,所述食物用方法为:将上述姜丝提取物与植脂末、白砂糖、麦芽糊精、植脂末、维生素C、食用香精、硬脂酸镁、蜂蜜放在一起加热,直至化开,最后均匀的刷到上述含片外层,冷冻固形后,分装干燥保持即可。
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