CN111418694A - 一种黑参红（黑）糖的配方及其制备方法 - Google Patents
一种黑参红（黑）糖的配方及其制备方法 Download PDFInfo
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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
- 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
- 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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- 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
本发明涉及一种黑参红（黑）糖的配方及其制备方法。本发明将黑参和红（黑）糖、红枣、枸杞、生姜、桑葚、山楂和柠檬组合到一起，研制出一种新型的营养丰富、风味独特、滋补身体、营养保健的黑参红（黑）糖。本发明将各功能性组分相互配合促进，增加食疗效果，具有补气养血、健脾暖胃、滋阴补阳、缓解疲劳、提高免疫力等功效作用。本发明制备方法简单，携带运输方便，快速冲泡，食用方便，营养成份多样，目前尚无此种配方产品研究。
Description
技术领域
本发明涉及一种黑参红（黑）糖的配方及其制备方法。
背景技术
人参（Panax ginseng C. A. Mey）为五加科人参的干燥根，自古以来是我国名贵的中草药，含有多类人参皂甙，以及糖类、氨基酸与维生素等，具有大补元气、复脉固脱、生津止渴、调补五脏、安神益智、补气补血、提高免疫力等功效。黑参是人参的一种炮制品，比生晒参、红参有更强的生物活性，具有抗肿瘤、降血糖、提高免疫、抗炎症、抗衰老、抗氧化、抗低血糖症等药理活性。
红糖是禾本科草本植物甘蔗的茎经提汁、澄清、煮炼而成的红色至棕红色的晶体。红糖几乎保留了甘蔗汁液中的全部成分，除了具备糖的功能外，还含有多种人体必需的氨基酸、有机酸、维生素、微量元素和抗氧化剂等营养物质。红糖性味温润，味甘甜，入肝脾经，具有益气补血、健脾暖胃、散寒止痛、活血化淤等功效。因此红糖在我国不仅仅作甜味剂，从古至今都被认为具有保健功能。
黑糖本意上是颜色较深的、没有经过高度精炼脱色的食用蔗糖，由于颜色近似黑色，故在中国台湾、新西兰和日本被称为黑糖。黑糖实际为传统红糖的一种，其制作工艺流程与红糖完全一致，只是在熬制时间上较一般红糖时间稍长，且富含微量元素，如钙、钾、铁、镁及叶酸和其他矿物质等，熬制成型后与空气接触久之氧化，固色彩呈黑色、褐色状，且有焦香味，实际与红糖并无二至，只是区域不同称谓不同而已。
红枣，味甘，性温，无毒，归脾、胃、心经。红枣中含有蛋白质、脂肪、糖类、有机酸、维生素A、维生素C、多种微量钙以及氨基酸等丰富的营养成份，特别是维生素含量非常高，有“天然维生素丸”的美誉，具有滋阴补阳，补血之功效。能和阴阳、生津液、令出汗、抗过敏、除腥臭、治阴虚、补中益气、养血生津、安神补脾、养颜美肤，用于治疗“脾虚弱、食少便溏、气血亏虚”等疾病。
枸杞，是一味常用的补肝益肾中药，它含有生物碱类，黄酮类，萜类等化合物，还含多糖、粗脂肪、粗蛋白、胡萝卜素、多种维生素及钙、磷、铁、锌、锰、亚油酸等营养成分。现代药理研究发现枸杞具有多种活性，包括抗氧化、抗肿瘤、抗炎、肝保护、神经保护、抗微生物及辐射保护活性，具有滋补肝肾，益精明目的作用，对造血功能有促进作用。
生姜，味辛，性微温，含有多种对人体有益的营养成分。具有健脾暖胃、驱风散寒、止痛、促进血液循环、增进食欲、加强消化、开胃健胃、发汗解表的药用功效。能治嗽温中、治胀满、霍乱不止、腹痛、冷痢、血闭等，可祛病保健，享有“天然抗生素”之称誉。
桑葚，具有补肝益肾、滋阴补血、生津止渴、乌发明目、美容养颜等功效，主治阴血不足而致的头晕目眩、耳鸣心悸、烦躁失眠、腰膝酸软、须发早白、消渴口干、大便干结等症。
山楂，味酸、甘、性微温，归脾、胃、肝经。具有消食化积的作用，用于食滞不化，脘腹胀痛或泄泻，还有活血散瘀的作用，用于产后瘀阻腹痛、恶露不尽，疝气或睾丸偏坠疼痛等症。
柠檬，含有丰富的柠檬酸、柠檬香精油、类黄酮、维生素以及多种微量元素，是一种具有非常高营养与药用价值的水果。柠檬具有抗氧化、抗癌、抗肿瘤、抗过敏、抗病毒、消炎、杀菌、降血压和降血脂等功能。
随着现代人们生活水平的提高，工作压力大，生活节奏紧凑，生活环境受雾霾和各种辐射的影响，越来越多的人出现各种疾病和亚健康状态，人们也越来越注重保健养生。本发明黑参红（黑）糖营养丰富、风味独特、健康保健、配制简单、食用方便，是一款创新型营养保健产品。
发明内容
本发明的目的是提供具有补气养血、健脾暖胃、滋阴补阳、缓解疲劳、提高免疫力等功效作用的一种黑参红（黑）糖的配方及其制备方法。
本发明的目的通过以下技术方案实现：
一种黑参红（黑）糖，包括如下重量份的原料：黑参提取物2-6份、红（黑）糖40-60份、红枣粉10-20份、枸杞粉10-15份、生姜粉3-10份、桑葚粉3-10份、山楂粉2-8份、柠檬汁2-6份。
一种黑参红（黑）糖，其特征在于，包括如下制备步骤：
(1)黑参提取：将黑参破碎后加8倍量水进行煎煮3h后过滤，滤渣用6倍量水煎煮3h后过滤，滤渣再用6倍量水煎煮2h，三次滤液合并；将黑参提取液进行浓缩，浓缩至密度为1.10-1.20的稠膏。
(2)超微粉制备：将红枣、枸杞、生姜、桑葚、山楂洗净去核后，分别进行真空冷冻干制，并通过超微粉碎机粉碎，得各自超微粉备用。
(3)柠檬汁制备：将鲜柠檬用破壁机榨汁，多层滤布过滤，澄清滤液备用。
(4)糖浆制备：红糖（黑糖）加热熔融，按照质量配比分别加入黑参提取物，红枣、枸杞、生姜、桑葚、山楂各自超微粉和柠檬汁，混合搅拌均匀，进行高温浓缩。
(5)浇模：将糖浆浇至模具中，磨平糖表面。
(6)成型：将冷却好的红糖（黑糖）从模具中脱出，微波灭菌，送入烘干机中烘干提香，冷却后无菌包装，即得所述黑参红（黑）糖。
本发明涉及一种黑参红（黑）糖的配方及其制备方法。本发明将黑参和红（黑）糖、红枣、枸杞、生姜、桑葚、山楂和柠檬组合到一起，研制出一种新型的营养丰富、风味独特、滋补身体、营养保健的黑参红（黑）糖。本发明将各功能性组分相互配合促进，增加食疗效果，具有补气养血、健脾暖胃、滋阴补阳、缓解疲劳、提高免疫力等功效作用。本发明制备方法简单，携带运输方便，快速冲泡，食用方便，营养成份多样，目前尚无此种配方产品研究。
具体实施方式
下面通过具体实施方式，对本发明的技术方案做进一步的详细描述。
实施例1
本黑参红糖实施例，包括原料：黑参提取物2g、红糖40g、红枣粉10g、枸杞粉10g、生姜粉4g、桑葚粉3g、山楂粉2g、柠檬汁2g。
本实施例，制备方法包括以下步骤：
(1)黑参提取：将50g黑参破碎后加8倍量水进行煎煮3h后过滤，滤渣用6倍量水煎煮3h后过滤，滤渣再用6倍量水煎煮2h，三次滤液合并；将黑参提取液进行浓缩，浓缩至密度为1.20的稠膏备用。
(2)超微粉制备：分别将100g红枣、80g枸杞、50g生姜、50g桑葚、100g山楂洗净去核后，分别进行真空冷冻干制，并通过超微粉碎机粉碎，得各自超微粉备用。
(3)柠檬汁制备：将100g鲜柠檬用破壁机榨汁，多层滤布过滤，澄清滤液备用。
(4)糖浆制备：取40g红糖加热熔融，按照质量配比分别加入2g黑参提取物，10g红枣粉、10g枸杞粉、4g生姜粉、3g桑葚粉、2g山楂粉和2g柠檬汁，混合搅拌均匀，进行高温浓缩。
(5)浇模：将糖浆浇至模具中，抹平糖表面。
(6)成型：将冷却好的红糖从模具中脱出，微波灭菌，送入烘干机中烘干，冷却后无菌包装，即得所述黑参红糖。
实施例2
本黑参黑糖实施例，包括原料：黑参提取物3g、黑糖50g、红枣粉15g、枸杞粉10g、生姜粉4g、桑葚粉4g、山楂粉2g、柠檬汁2g。
(1)黑参提取：将50g黑参破碎后加8倍量水进行煎煮3h后过滤，滤渣用6倍量水煎煮3h后过滤，滤渣再用6倍量水煎煮2h，三次滤液合并；将黑参提取液进行浓缩，浓缩至密度为1.20的稠膏备用。
(2)超微粉制备：分别将100g红枣、80g枸杞、50g生姜、50g桑葚、100g山楂洗净去核后，分别进行真空冷冻干制，并通过超微粉碎机粉碎，得各自超微粉备用。
(3)柠檬汁制备：将100g鲜柠檬用破壁机榨汁，多层滤布过滤，澄清滤液备用。
(4)糖浆制备：取50g黑糖加热熔融，按照质量配比分别加入3g黑参提取物，15g红枣粉、10g枸杞粉、4g生姜粉、4g桑葚粉、2g山楂粉和2g柠檬汁，混合搅拌均匀，进行高温浓缩。
(5)浇模：将糖浆浇至模具中，抹平糖表面。
(6)成型：将冷却好的黑糖从模具中脱出，微波灭菌，送入烘干机中烘干，冷却后无菌包装，即得所述黑参黑糖。
实施例3
本黑参黑糖实施例，包括原料：黑参提取物4g、黑糖60g、红枣粉20g、枸杞粉15g、生姜粉5g、桑葚粉4g、山楂粉3g、柠檬汁2g。
(1)黑参提取：将50g黑参破碎后加8倍量水进行煎煮3h后过滤，滤渣用6倍量水煎煮3h后过滤，滤渣再用6倍量水煎煮2h，三次滤液合并；将黑参提取液进行浓缩，浓缩至密度为1.20的稠膏备用。
(2)超微粉制备：分别将100g红枣、80g枸杞、50g生姜、50g桑葚、100g山楂洗净去核后，分别进行真空冷冻干制，并通过超微粉碎机粉碎，得各自超微粉备用。
(3)柠檬汁制备：将100g鲜柠檬用破壁机榨汁，多层滤布过滤，澄清滤液备用。
(4)糖浆制备：取60g黑糖加热熔融，按照质量配比分别加入4g黑参提取物，20g红枣粉、15g枸杞粉、5g生姜粉、4g桑葚粉、3g山楂粉和2g柠檬汁，混合搅拌均匀，进行高温浓缩。
(5)浇模：将糖浆浇至模具中，抹平糖表面。
(6)成型：将冷却好的黑糖从模具中脱出，微波灭菌，送入烘干机中烘干，冷却后无菌包装，即得所述黑参黑糖。
以上所述仅为本发明的实施例，并非因此限制本发明的专利范围，凡是利用本发明说明书及实施例内容所作的等效结构或等效流程变换，或直接或间接运用在其他相关的技术领域，均同理包括在本发明的专利保护范围内。
Claims (3)
1.一种黑参红（黑）糖，其特征在于，包括如下重量份的原料：黑参提取物2-6份、红（黑）糖40-60份、红枣粉10-20份、枸杞粉10-15份、生姜粉3-10份、桑葚粉3-10份、山楂粉2-8份、柠檬汁2-6份。
2.权利要求1所述的一种黑参红（黑）糖，其特征在于：包括如下制备步骤：
(1)黑参提取：将黑参破碎后加8倍量水进行煎煮3h后过滤，滤渣用6倍量水煎煮3h后过滤，滤渣再用6倍量水煎煮2h，三次滤液合并；将黑参提取液进行浓缩，浓缩至密度为1.10-1.20的稠膏；
(2)超微粉制备：将红枣、枸杞、生姜、桑葚、山楂洗净去核后，分别进行真空冷冻干制，并通过超微粉碎机粉碎，得各自超微粉备用；
(3)柠檬汁制备：将鲜柠檬用破壁机榨汁，多层滤布过滤，澄清滤液备用；
(4)糖浆制备：红糖（黑糖）加热熔融，按照质量配比分别加入黑参提取物，红枣、枸杞、生姜、桑葚、山楂各自超微粉和柠檬汁，混合搅拌均匀，进行高温浓缩；
(5)浇模：将糖浆浇至模具中，磨平糖表面；
(6)成型：将冷却好的红糖（黑糖）从模具中脱出，微波灭菌，送入烘干机中烘干提香，冷却后无菌包装，即得所述黑参红（黑）糖。
3.本发明涉及一种黑参红（黑）糖的配方及其制备方法，本发明将黑参和红（黑）糖、红枣、枸杞、生姜、桑葚、山楂和柠檬组合到一起，研制出一种新型的营养丰富、风味独特、滋补身体、营养保健的黑参红（黑）糖，本发明将各功能性组分相互配合促进，增加食疗效果，具有补气养血、健脾暖胃、滋阴补阳、缓解疲劳、提高免疫力等功效作用，本发明制备方法简单，携带运输方便，快速冲泡，食用方便，营养成份多样，目前尚无此种配方产品研究。
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| CN114097916A (zh) * | 2021-10-28 | 2022-03-01 | 攀枝花攀西职业学院 | 一种复合红糖及其制备方法 |
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| CN108991425A (zh) * | 2018-06-11 | 2018-12-14 | 厦门市力维康保健食品有限公司 | 一种黑糖组合物及其制备方法 |
| CN110637961A (zh) * | 2019-10-12 | 2020-01-03 | 吉林人参研究院（吉林省长白山天然药物研究院） | 一种以黑参为原料的固体饮料及其制备方法 |
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| CN110637961A (zh) * | 2019-10-12 | 2020-01-03 | 吉林人参研究院（吉林省长白山天然药物研究院） | 一种以黑参为原料的固体饮料及其制备方法 |
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