CN109170833A - 一种糖醋姜用保水剂及其制备方法 - Google Patents
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Abstract
本发明公开了一种糖醋姜用保水剂制备方法，包括如下步骤：将丝胶蛋白、氯化钙、水混合均匀得到预处理丝胶蛋白；将海藻酸钠、戊二醛、水混合均匀，加入预处理丝胶蛋白，静置，冷冻干燥得到糖醋姜用保水剂。本发明公开了一种糖醋姜用保水剂。本发明公开了一种保留糖醋姜水分的制备方法，包括如下步骤：将嫩姜去皮，清洗干净，冷冻，解冻，晾晒脱水，送入食盐水溶液中浸泡，过滤，表层涂抹食盐，密封压紧放置得到预处理嫩姜；将八角、小茴香、迷迭香、花椒、紫苏、大枣、薄荷、丁香、水煮制，降温，加入白砂糖、陈醋、上述糖醋姜用保水剂混合均匀，加入预处理嫩姜腌制得到糖醋姜。
Description
技术领域
本发明涉及食品加工技术领域，尤其涉及一种糖醋姜用保水剂及其制备方法，及一种保留糖醋姜水分的制备方法。
背景技术
“冬吃萝卜夏吃姜，一年四季保健康”，这是我国民间常流传的话，嫩姜的功效很多，是治疗恶心、呕吐的良药，有“呕家圣药”的美誉，特别是夏天，适当吃些嫩姜，可以抑治肠胃细菌的滋生，嫩姜还有杀灭口腔致病菌和肠道致病菌的作用。我国自古以来就是“嫩姜治百病”的说法，是我国中医主要的药用食材。
中医讲究冬吃萝卜夏吃姜，姜在炎热时节有兴奋、排汗降温、提神等作用，可缓解疲劳、乏力、厌食、失眠、腹胀、腹痛等症状，嫩姜还有健胃增进食欲的作用。目前市场上销售的嫩姜熟品存在嫩姜内部水分含量低，影响口感的问题，亟待解决。
发明内容
基于背景技术存在的技术问题，本发明提出了一种糖醋姜用保水剂及其制备方法，吸水保水效果极好，控释缓释效果好；本发明提出了一种保留糖醋姜水分的制备方法，所得糖醋姜味香色美，质地细嫩，有效去除嫩姜的辛辣味，并可提高嫩姜的防腐能力，既保留了嫩姜的有益成分，又可保持嫩姜内部水分含量，口感丰富。
本发明提出的一种糖醋姜用保水剂制备方法，包括如下步骤：将丝胶蛋白、氯化钙、水混合均匀得到预处理丝胶蛋白；将海藻酸钠、戊二醛、水混合均匀，加入预处理丝胶蛋白，静置，冷冻干燥得到糖醋姜用保水剂。
优选地，加入预处理丝胶蛋白20-30min，搅拌温度为55-65℃，搅拌速度为100-140r/min。
优选地，静置时间为10-16h。
优选地，丝胶蛋白、氯化钙、海藻酸钠、戊二醛的重量比为10-20：0.1-0.16：4-8：0.02-0.04。
本发明提出的一种糖醋姜用保水剂，采用上述糖醋姜用保水剂制备方法制得。
本发明采用丝胶蛋白与海藻酸钠在氯化钙、戊二醛的作用下形成互穿网络凝胶，冷冻干燥后，吸水保水效果极好，控释缓释效果好，可作为基质并促进营养物质交换。
本发明提出的一种保留糖醋姜水分的制备方法，包括如下步骤：
S1、将嫩姜去皮，清洗干净，冷冻，解冻，晾晒脱水，送入食盐水溶液中浸泡，过滤，表层涂抹食盐，密封压紧放置得到预处理嫩姜；
S2、将八角、小茴香、迷迭香、花椒、紫苏、大枣、薄荷、丁香、水煮制，降温，加入白砂糖、陈醋、上述糖醋姜用保水剂混合均匀，加入预处理嫩姜腌制得到糖醋姜。
优选地，S1中，将嫩姜去皮，清洗干净，冷冻40-60min，冷冻温度为-18～-10℃，解冻，晾晒脱水，送入浓度为3-4wt％的食盐水溶液中浸泡15-25h，过滤，表层涂抹食盐，密封压紧放置3-5天得到预处理嫩姜。
优选地，S2中，将八角、小茴香、迷迭香、花椒、紫苏、大枣、薄荷、丁香、水煮制0.5-1.5h，降温，加入白砂糖、陈醋、上述糖醋姜用保水剂混合均匀，加入预处理嫩姜腌制15-25天得到糖醋姜。
优选地，S2中，八角、小茴香、迷迭香、花椒、紫苏、大枣、薄荷、丁香、水、白砂糖、陈醋、上述糖醋姜用保水剂、预处理嫩姜的重量比为6-14：4-10：2-6：4-8：3-5：4-8：2-4：1-2：80-120：20-30：20-40：3-6：60-80。
本发明S1中，将嫩姜清洗干净后，经过低温冷冻，可促使嫩姜内部纤维适当软化，一方面保证制品入味快速和均匀，另一方面制品质地细嫩，经过食盐浸泡后在表层抹上食盐经过密封压制，可有效去除嫩姜的辛辣味，并可提高嫩姜的防腐能力，并没有任何副作用；S2中，八角、小茴香、迷迭香、花椒、紫苏、大枣、薄荷、丁香复配，经过混合煮制，不仅口味丰富，可有效调节人体阴阳平衡剂内分泌失调，而且补中益气、温肾助阳、增强人体免疫力，配合白砂糖、陈醋对盐渍嫩姜进行腌制，味道更香，色泽更美，配合丝胶蛋白复合物包覆在姜制品表面，既保留了嫩姜的有益成分，又可保持嫩姜内部水分含量，口感丰富。
具体实施方式
下面，通过具体实施例对本发明的技术方案进行详细说明。
实施例1
一种糖醋姜用保水剂制备方法，包括如下步骤：将10kg丝胶蛋白、0.16kg氯化钙、50kg水混合均匀得到预处理丝胶蛋白；将8kg海藻酸钠、0.02kg戊二醛、55kg水混合均匀，加入预处理丝胶蛋白20min，搅拌温度为65℃，搅拌速度为100r/min，静置16h，冷冻干燥得到糖醋姜用保水剂。
一种保留糖醋姜水分的制备方法，包括如下步骤：
S1、将嫩姜去皮，清洗干净，冷冻40min，冷冻温度为-10℃，解冻，晾晒脱水，送入浓度为3wt％的食盐水溶液中浸泡25h，过滤，表层涂抹食盐，密封压紧放置3天得到预处理嫩姜；
S2、将14kg八角、4kg小茴香、6kg迷迭香、4kg花椒、5kg紫苏、4kg大枣、4kg薄荷、1kg丁香、120kg水煮制0.5h，降温，加入30kg白砂糖、20kg陈醋、6kg上述糖醋姜用保水剂混合均匀，加入60kg预处理嫩姜腌制25天得到糖醋姜。
实施例2
一种糖醋姜用保水剂制备方法，包括如下步骤：将20kg丝胶蛋白、0.1kg氯化钙、90kg水混合均匀得到预处理丝胶蛋白；将4kg海藻酸钠、0.04kg戊二醛、35kg水混合均匀，加入预处理丝胶蛋白30min，搅拌温度为55℃，搅拌速度为140r/min，静置10h，冷冻干燥得到糖醋姜用保水剂。
一种保留糖醋姜水分的制备方法，包括如下步骤：
S1、将嫩姜去皮，清洗干净，冷冻60min，冷冻温度为-18℃，解冻，晾晒脱水，送入浓度为4wt％的食盐水溶液中浸泡15h，过滤，表层涂抹食盐，密封压紧放置5天得到预处理嫩姜；
S2、将6kg八角、10kg小茴香、2kg迷迭香、8kg花椒、3kg紫苏、8kg大枣、2kg薄荷、2kg丁香、80kg水煮制1.5h，降温，加入20kg白砂糖、40kg陈醋、3kg上述糖醋姜用保水剂混合均匀，加入80kg预处理嫩姜腌制15天得到糖醋姜。
实施例3
一种糖醋姜用保水剂制备方法，包括如下步骤：将12kg丝胶蛋白、0.14kg氯化钙、60kg水混合均匀得到预处理丝胶蛋白；将7kg海藻酸钠、0.025kg戊二醛、50kg水混合均匀，加入预处理丝胶蛋白22min，搅拌温度为62℃，搅拌速度为110r/min，静置14h，冷冻干燥得到糖醋姜用保水剂。
一种保留糖醋姜水分的制备方法，包括如下步骤：
S1、将嫩姜去皮，清洗干净，冷冻45min，冷冻温度为-12℃，解冻，晾晒脱水，送入浓度为3.3wt％的食盐水溶液中浸泡22h，过滤，表层涂抹食盐，密封压紧放置3.5天得到预处理嫩姜；
S2、将12kg八角、6kg小茴香、5kg迷迭香、5kg花椒、4.5kg紫苏、5kg大枣、3.5kg薄荷、1.2kg丁香、110kg水煮制0.8h，降温，加入28kg白砂糖、25kg陈醋、5kg上述糖醋姜用保水剂混合均匀，加入65kg预处理嫩姜腌制22天得到糖醋姜。
实施例4
一种糖醋姜用保水剂制备方法，包括如下步骤：将18kg丝胶蛋白、0.12kg氯化钙、80kg水混合均匀得到预处理丝胶蛋白；将5kg海藻酸钠、0.035kg戊二醛、40kg水混合均匀，加入预处理丝胶蛋白28min，搅拌温度为58℃，搅拌速度为130r/min，静置12h，冷冻干燥得到糖醋姜用保水剂。
一种保留糖醋姜水分的制备方法，包括如下步骤：
S1、将嫩姜去皮，清洗干净，冷冻55min，冷冻温度为-16℃，解冻，晾晒脱水，送入浓度为3.7wt％的食盐水溶液中浸泡18h，过滤，表层涂抹食盐，密封压紧放置4.5天得到预处理嫩姜；
S2、将8kg八角、8kg小茴香、3kg迷迭香、7kg花椒、3.5kg紫苏、7kg大枣、2.5kg薄荷、1.8kg丁香、90kg水煮制1.2h，降温，加入22kg白砂糖、35kg陈醋、4kg上述糖醋姜用保水剂混合均匀，加入75kg预处理嫩姜腌制18天得到糖醋姜。
实施例5
一种糖醋姜用保水剂制备方法，包括如下步骤：将15kg丝胶蛋白、0.13kg氯化钙、70kg水混合均匀得到预处理丝胶蛋白；将6kg海藻酸钠、0.03kg戊二醛、45kg水混合均匀，加入预处理丝胶蛋白25min，搅拌温度为60℃，搅拌速度为120r/min，静置13h，冷冻干燥得到糖醋姜用保水剂。
一种保留糖醋姜水分的制备方法，包括如下步骤：
S1、将嫩姜去皮，清洗干净，冷冻50min，冷冻温度为-14℃，解冻，晾晒脱水，送入浓度为3.5wt％的食盐水溶液中浸泡20h，过滤，表层涂抹食盐，密封压紧放置4天得到预处理嫩姜；
S2、将10kg八角、7kg小茴香、4kg迷迭香、6kg花椒、4kg紫苏、6kg大枣、3kg薄荷、1.5kg丁香、100kg水煮制1h，降温，加入25kg白砂糖、30kg陈醋、4.5kg上述糖醋姜用保水剂混合均匀，加入70kg预处理嫩姜腌制20天得到糖醋姜。
以上所述，仅为本发明较佳的具体实施方式，但本发明的保护范围并不局限于此，任何熟悉本技术领域的技术人员在本发明揭露的技术范围内，根据本发明的技术方案及其发明构思加以等同替换或改变，都应涵盖在本发明的保护范围之内。
Claims (9)
1.一种糖醋姜用保水剂制备方法，其特征在于，包括如下步骤：将丝胶蛋白、氯化钙、水混合均匀得到预处理丝胶蛋白；将海藻酸钠、戊二醛、水混合均匀，加入预处理丝胶蛋白，静置，冷冻干燥得到糖醋姜用保水剂。
2.根据权利要求1所述糖醋姜用保水剂制备方法，其特征在于，加入预处理丝胶蛋白20-30min，搅拌温度为55-65℃，搅拌速度为100-140r/min。
3.根据权利要求1或2所述糖醋姜用保水剂制备方法，其特征在于，静置时间为10-16h。
4.根据权利要求1-3任一项所述糖醋姜用保水剂制备方法，其特征在于，丝胶蛋白、氯化钙、海藻酸钠、戊二醛的重量比为10-20：0.1-0.16：4-8：0.02-0.04。
5.一种糖醋姜用保水剂，其特征在于，采用权利要求1-4任一项所述糖醋姜用保水剂制备方法制得。
6.一种保留糖醋姜水分的制备方法，其特征在于，包括如下步骤：
S1、将嫩姜去皮，清洗干净，冷冻，解冻，晾晒脱水，送入食盐水溶液中浸泡，过滤，表层涂抹食盐，密封压紧放置得到预处理嫩姜；
S2、将八角、小茴香、迷迭香、花椒、紫苏、大枣、薄荷、丁香、水煮制，降温，加入白砂糖、陈醋、如权利要求5所述糖醋姜用保水剂混合均匀，加入预处理嫩姜腌制得到糖醋姜。
7.根据权利要求6所述保留糖醋姜水分的制备方法，其特征在于，S1中，将嫩姜去皮，清洗干净，冷冻40-60min，冷冻温度为-18～-10℃，解冻，晾晒脱水，送入浓度为3-4wt％的食盐水溶液中浸泡15-25h，过滤，表层涂抹食盐，密封压紧放置3-5天得到预处理嫩姜。
8.根据权利要求6或7所述保留糖醋姜水分的制备方法，其特征在于，S2中，将八角、小茴香、迷迭香、花椒、紫苏、大枣、薄荷、丁香、水煮制0.5-1.5h，降温，加入白砂糖、陈醋、如权利要求5所述糖醋姜用保水剂混合均匀，加入预处理嫩姜腌制15-25天得到糖醋姜。
9.根据权利要求6-8任一项所述保留糖醋姜水分的制备方法，其特征在于，S2中，八角、小茴香、迷迭香、花椒、紫苏、大枣、薄荷、丁香、水、白砂糖、陈醋、如权利要求5所述糖醋姜用保水剂、预处理嫩姜的重量比为6-14：4-10：2-6：4-8：3-5：4-8：2-4：1-2：80-120：20-30：20-40：3-6：60-80。
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