CN109393133A - 一种健脾暖胃姜脯的制备方法 - Google Patents
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- 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
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- 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
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- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23G3/362—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing inorganic compounds
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- 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
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- 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
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Abstract
本发明公开了一种健脾暖胃姜脯的制备方法，包括如下步骤：S1、将生姜清洗去皮，切片，进行冷冻处理，解冻，然后放入Na2SO3溶液中护色，水洗，沥干，得到生姜片；S2、将白砂糖、中药提取液置于容器中混合均匀，加入生姜片，同时添加柠檬酸，搅拌，加热并保温，然后停止加热，如此重复数次，水浴；S3、向水浴后的容器中依次加入茯苓粉、野菊花粉，拌匀，捞出姜片，摊开晾晒，后进行烘烤，冷却，真空包装，杀菌，即得姜脯。本发明制得的姜脯，是一种营养保健、滋补养生的健康食品，具有开胃、健脾止泻的功效，且其保质期长。
Description
技术领域
本发明涉及保健食品技术领域，具体涉及一种健脾暖胃姜脯的制备方法。
背景技术
“冬吃萝卜夏吃姜，不用医生开药方”。自古以来中医学家和民间有“生姜治百病”之说。因为姜中含有姜醇、姜烯、水芹烯、半夏醛和芳香等油性的挥发油；还有姜辣素、树脂、淀粉和纤维等。所以，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；生姜还有健胃增进食欲的作用，夏令气候炎热，唾液、胃液的分泌会减少，因而影响人的食欲，如果在吃饭时食用几片生姜，会增进食欲；生姜对胃痛亦有缓解或止痛作用，可消除胃炎及胃十二指肠溃疡所发生的疼痛、呕吐、泛酸、饥饿感等症状。
姜脯是以姜、砂糖为主要原料，风味独特，深受消费者喜爱，它既可作为休闲食品又具有一定的药理作用。目前，市场上生姜深加工的产品不多，用于加工成一种健脾暖胃保健姜脯，可提高其营养保健价值和经济价值，且食用方便，便于储存。
发明内容
基于背景技术存在的技术问题，本发明提出了一种健脾暖胃姜脯的制备方法，本发明制得的姜脯，是一种营养保健、滋补养生的健康食品，具有开胃、健脾止泻的功效，且其保质期得到延长。
本发明提出了一种健脾暖胃姜脯的制备方法，包括如下步骤：
S1、将生姜清洗去皮，切片，进行冷冻处理，解冻，然后放入Na2SO3溶液中护色，水洗，沥干，得到生姜片；
S2、将白砂糖、中药提取液置于容器中混合均匀，加入生姜片，同时添加柠檬酸，搅拌，加热并保温，然后停止加热，如此重复数次，水浴；
S3、向水浴后的容器中依次加入茯苓粉、野菊花粉，拌匀，捞出姜片，摊开晾晒，后进行烘烤，冷却，真空包装，杀菌，即得姜脯。
优选地，所述中药提取液的原料按重量份包括：4-6份白芍、3-5份吴茱萸、3-6份陈皮、2-6份苍术、4-7份甘草。
优选地，所述中药提取液的制备工艺如下：将白芍、吴茱萸、陈皮、苍术、甘草粉碎，过筛，混合，得中药粉，加水，煎煮，过滤，煎煮数次，合并滤液，即可得到中药提取液。
优选地，所述中药提取液的制备工艺如下：将白芍、吴茱萸、陈皮、苍术、甘草粉碎，过100-200目筛，混合，得中药粉，加入6-10倍量的水，煎煮2-3h，过滤，重复煎煮2-3次，合并滤液，即可得到中药提取液。
优选地，所述白砂糖、生姜片、茯苓粉、野菊花粉的重量比为1-3：35-40：1-2：0.5-1.0。
优选地，所述中药提取液的原料与生姜片的重量比为7-9：35-40。
优选地，S1中，将生姜清洗去皮，切成3-4mm厚的薄片，置于-25到-15℃冷冻2-3h，再在室温下解冻，然后放入0.1-0.2％的Na2SO3溶液中护色30-50min，水洗2-3次，沥干，得到生姜片。
优选地，S2中，将白砂糖、中药提取液置于容器中混合均匀，加入生姜片，同时添加0.1-0.12％的柠檬酸，搅拌2-5min，加热至80-90℃并保温10-20min，然后停止加热6-10min，如此重复5-6次，然后置于60-65℃下水浴，浓缩至中药提取液成膏状。
优选地，S3中，向水浴后的容器中依次加入茯苓粉、野菊花粉，拌匀，捞出姜片，摊开晾晒2-4h，后在70-80℃下进行烘烤至含水量为6-8％，冷却，真空包装，杀菌，即得姜脯。
生姜，性温，味辛。归胃经、肺经、脾经。解表散寒，温中止呕，化痰止咳。用于风寒感冒，胃寒呕吐，寒痰咳嗽。
白芍，味苦、酸，性微寒。归肝、脾经。散淤、活血、止痛、泻肝火之效，主治月经不调、痰滞腹痛、关节肿痛、胸痛、肋痛等症。
吴茱萸，性热，味辛、苦。归肝、脾、胃、肾经。散寒止痛，疏肝下气，温中燥湿。主脘腹冷痛，厥阴头痛，疝痛，脚气肿痛，呕吐吞酸，寒湿泄泻。
陈皮，性温，味辛、苦。归脾、肺经。理气健脾，燥湿化痰。用于胸脘胀满，食少吐泻，咳嗽痰多。
苍术，味辛、苦，性温。归脾、胃、肝经。燥湿健脾，祛风散寒，明目。用于脘腹胀满，泄泻，水肿，脚气痿躄，风湿痹痛，风寒感冒，夜盲。
甘草，性平，味甘。归十二经。清热解毒，润肺止咳，调和诸药；炙甘草能补脾益气。主治咽喉肿痛，咳嗽，脾胃虚弱，胃、十二指肠溃疡，肝炎，癔病，痈疖肿毒，药物及食物中毒。
野菊花，性微寒，味苦、辛。归肺、肝经。清热解毒，疏风平肝。疔疮，痈疽，丹毒，湿疹，皮炎，风热感冒，咽喉肿痛，高血压病。
本发明制得的姜脯，是一种营养保健、滋补养生的健康食品，具有暖胃、健脾止泻的功效，能够缓解胃寒所带来的不良症状，且其保质期得到延长。本发明的方法中添加了多种中药成分与生姜配伍使用，其中茯苓、陈皮、白芍、吴茱萸、甘草与生姜配伍使用，起到很好的暖胃、健脾止泻的作用，还具有消食、预防感冒、辅助降压的作用；苍术和野菊花具有较强的抗菌、杀菌作用，对微生物的生长繁殖具有抑制作用，可防止有害微生物对食品的破坏，有助于保证了食品的安全，维护了人体的健康。本发明的制备方法中，先是将生姜片进行冷冻处理，然后将生姜片浸泡在中药提取液中，并水浴浓缩至膏状，使得中药的有效成分充分融入到生姜片中，后又与添加茯苓粉、野菊花粉配伍使用，最终得到的生姜片具有很好的食疗价值，且口感独特。
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
一种健脾暖胃姜脯的制备方法，包括如下步骤：
S1、将生姜清洗去皮，切成4mm厚的薄片，置于-25℃冷冻3h，再在室温下解冻，然后放入0.1％的Na2SO3溶液中护色50min，水洗2次，沥干，得到生姜片；
S2、将白砂糖、中药提取液置于容器中混合均匀，加入生姜片，同时添加0.12％的柠檬酸，搅拌2min，加热至90℃并保温10min，然后停止加热10min，如此重复5次，然后置于65℃水浴，浓缩至中药提取液成膏状；
S3、向水浴后的容器中依次加入茯苓粉、野菊花粉，拌匀，捞出姜片，摊开晾晒2h，后在80℃下进行烘烤至含水量为6％，冷却，真空包装，杀菌，即得姜脯；
其中，所述白砂糖、生姜片、茯苓粉、野菊花粉的重量比为3：35：2：0.5；所述中药提取液的原料与生姜片的重量比为9：35；所述中药提取液的原料按重量份包括：6份白芍、3份吴茱萸、6份陈皮、2份苍术、7份甘草；
所述中药提取液的制备工艺如下：将白芍、吴茱萸、陈皮、苍术、甘草粉碎，过100目筛，混合，得中药粉，加入10倍量的水，煎煮2h，过滤，重复煎煮3次，合并滤液，即可得到中药提取液。
实施例2
一种健脾暖胃姜脯的制备方法，包括如下步骤：
S1、将生姜清洗去皮，切成3mm厚的薄片，置于-15℃冷冻2h，再在室温下解冻，然后放入0.2％的Na2SO3溶液中护色30min，水洗3次，沥干，得到生姜片；
S2、将白砂糖、中药提取液置于容器中混合均匀，加入生姜片，同时添加0.1％的柠檬酸，搅拌5min，加热至80℃并保温20min，然后停止加热6min，如此重复6次，然后置于60℃水浴，浓缩至中药提取液成膏状；
S3、向水浴后的容器中依次加入茯苓粉、野菊花粉，拌匀，捞出姜片，摊开晾晒4h，后在70℃下进行烘烤至含水量为8％，冷却，真空包装，杀菌，即得姜脯；
其中，所述白砂糖、生姜片、茯苓粉、野菊花粉的重量比为1：40：1：1.0；所述中药提取液的原料与生姜片的重量比为7：40；所述中药提取液的原料按重量份包括：4份白芍、5份吴茱萸、3份陈皮、6份苍术、4份甘草；
所述中药提取液的制备工艺如下：将白芍、吴茱萸、陈皮、苍术、甘草粉碎，过200目筛，混合，得中药粉，加入6倍量的水，煎煮3h，过滤，重复煎煮2次，合并滤液，即可得到中药提取液。
实施例3
一种健脾暖胃姜脯的制备方法，包括如下步骤：
S1、将生姜清洗去皮，切成4mm厚的薄片，置于-20℃冷冻2.5h，再在室温下解冻，然后放入0.15％的Na2SO3溶液中护色40min，水洗3次，沥干，得到生姜片；
S2、将白砂糖、中药提取液置于容器中混合均匀，加入生姜片，同时添加0.11％的柠檬酸，搅拌3min，加热至85℃并保温16min，然后停止加热8min，如此重复5次，然后置于63℃水浴，浓缩至中药提取液成膏状；
S3、向水浴后的容器中依次加入茯苓粉、野菊花粉，拌匀，捞出姜片，摊开晾晒3h，后在75℃下进行烘烤至含水量为7％，冷却，真空包装，杀菌，即得姜脯；
其中，所述白砂糖、生姜片、茯苓粉、野菊花粉的重量比为2：39：1.5：0.7；所述中药提取液的原料与生姜片的重量比为8：39；所述中药提取液的原料按重量份包括：5份白芍、4份吴茱萸、4.5份陈皮、4份苍术、5.5份甘草；
所述中药提取液的制备工艺如下：将白芍、吴茱萸、陈皮、苍术、甘草粉碎，过120目筛，混合，得中药粉，加入8倍量的水，煎煮2.5h，过滤，重复煎煮3次，合并滤液，即可得到中药提取液。
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)
1.一种健脾暖胃姜脯的制备方法，其特征在于，包括如下步骤：
S1、将生姜清洗去皮，切片，进行冷冻处理，解冻，然后放入Na2SO3溶液中护色，水洗，沥干，得到生姜片；
S2、将白砂糖、中药提取液置于容器中混合均匀，加入生姜片，同时添加柠檬酸，搅拌，加热并保温，然后停止加热，如此重复数次，水浴；
S3、向水浴后的容器中依次加入茯苓粉、野菊花粉，拌匀，捞出姜片，摊开晾晒，后进行烘烤，冷却，真空包装，杀菌，即得姜脯。
2.根据权利要求1所述健脾暖胃姜脯的制备方法，其特征在于，所述中药提取液的原料按重量份包括：4-6份白芍、3-5份吴茱萸、3-6份陈皮、2-6份苍术、4-7份甘草。
3.根据权利要求1或2所述健脾暖胃姜脯的制备方法，其特征在于，所述中药提取液的制备工艺如下：将白芍、吴茱萸、陈皮、苍术、甘草粉碎，过筛，混合，得中药粉，加水，煎煮，过滤，煎煮数次，合并滤液，即可得到中药提取液。
4.根据权利要求1-3任一项所述健脾暖胃姜脯的制备方法，其特征在于，所述中药提取液的制备工艺如下：将白芍、吴茱萸、陈皮、苍术、甘草粉碎，过100-200目筛，混合，得中药粉，加入6-10倍量的水，煎煮2-3h，过滤，重复煎煮2-3次，合并滤液，即可得到中药提取液。
5.根据权利要求1所述健脾暖胃姜脯的制备方法，其特征在于，所述白砂糖、生姜片、茯苓粉、野菊花粉的重量比为1-3：35-40：1-2：0.5-1.0。
6.根据权利要求1所述健脾暖胃姜脯的制备方法，其特征在于，所述中药提取液的原料与生姜片的重量比为7-9：35-40。
7.根据权利要求1所述健脾暖胃姜脯的制备方法，其特征在于，S1中，将生姜清洗去皮，切成3-4mm厚的薄片，置于-25到-15℃冷冻2-3h，再在室温下解冻，然后放入0.1-0.2％的Na2SO3溶液中护色30-50min，水洗2-3次，沥干，得到生姜片。
8.根据权利要求1所述健脾暖胃姜脯的制备方法，其特征在于，S2中，将白砂糖、中药提取液置于容器中混合均匀，加入生姜片，同时添加0.1-0.12％的柠檬酸，搅拌2-5min，加热至80-90℃并保温10-20min，然后停止加热6-10min，如此重复5-6次，然后置于60-65℃下水浴，浓缩至中药提取液成膏状。
9.根据权利要求1所述健脾暖胃姜脯的制备方法，其特征在于，S3中，向水浴后的容器中依次加入茯苓粉、野菊花粉，拌匀，捞出姜片，摊开晾晒2-4h，后在70-80℃下进行烘烤至含水量为6-8％，冷却，真空包装，杀菌，即得姜脯。
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| CN1208564A (zh) * | 1998-08-19 | 1999-02-24 | 张其录 | 人参蜜姜脯的生产工艺 |
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