CN113133526A - Honey ginger paste and preparation method thereof - Google Patents
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- CN113133526A CN113133526A CN202110482085.1A CN202110482085A CN113133526A CN 113133526 A CN113133526 A CN 113133526A CN 202110482085 A CN202110482085 A CN 202110482085A CN 113133526 A CN113133526 A CN 113133526A
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- 238000002360 preparation method Methods 0.000 title abstract description 12
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Images
Classifications
-
- 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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/20—Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor
- A23L21/25—Honey; Honey substitutes
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
- A23L29/272—Gellan
-
- 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
-
- 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
The invention belongs to the technical field of food processing, and discloses honey ginger paste and a preparation method thereof, wherein the honey ginger paste is composed of honey, white granulated sugar, minced ginger and auxiliary materials, wherein the auxiliary materials are composite thickening stabilizers, and composite materials are added according to 2.0% of main materials; the preparation method of the honey ginger paste comprises the following steps: pretreating ginger leftover materials; crushing the pretreated ginger raw material to obtain minced ginger; adding white granulated sugar and auxiliary material 1, and uniformly mixing sugaring; adding Mel and adjuvant 2, mixing, heating and decocting; canning while hot, sealing, sterilizing, and cooling to obtain the final product. According to the honey ginger paste provided by the invention, the ginger is used as a raw material, and is added in the form of minced ginger, so that the content of ginger juice is greatly increased while the nutritional ingredients of the raw material are fully reserved, the pungency of the ginger juice is reduced, and the honey ginger paste is matched with white sugar and honey, has sweet and delicious taste, and is suitable for the taste of various people; the preparation method is simple, healthy and safe.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to honey ginger paste and a preparation method thereof.
Background
At present, the existing honey ginger paste is a health-care product prepared from old ginger and honey, the honey ginger paste on the market is various, common raw materials comprise ginger juice, honey, jujube juice, white sugar, brown sugar, spice, soluble starch and the like, and different raw material and auxiliary material ratios can obtain products with different tastes and health-care effects. However, most of the raw materials of the existing honey ginger paste are old ginger, and the honey ginger paste has the side effect of causing excessive internal heat while being few in beneficial volatile oil components. Meanwhile, the spicy taste of the ginger is limited to the people taking the honey ginger juice, although the honey ginger juice has a plurality of advantages, a certain part of people still take the honey ginger juice because the taste of the ginger is unacceptable, in order to cater to the taste of the public, the content of the ginger juice in the traditional modulation method is not more than 5%, and the health care and medicinal values of the honey ginger juice are weakened. Therefore, a new honey ginger paste and a preparation method thereof are needed.
Through the above analysis, the problems and defects of the prior art are as follows:
(1) the existing honey ginger paste is prepared from old ginger, is beneficial to fewer volatile oil components, and has the side effect of causing excessive internal heat.
(2) In the existing honey ginger paste, the spicy taste of ginger is limited to people taking honey ginger juice, although the honey ginger juice has a plurality of advantages, a certain part of people still take the honey ginger juice because the taste of ginger cannot be accepted, in order to cater to the taste of the public, the content of ginger juice in the traditional modulation method is not more than 5%, and the health care and medicinal values of the honey ginger juice are weakened.
The difficulty in solving the above problems and defects is: firstly, selecting the variety of raw ginger, and secondly, determining the proper proportion of raw materials and auxiliary materials.
The significance of solving the problems and the defects is as follows: not only can meet the acceptance of consumers on the taste of the product, is suitable for eating methods such as brewing, smearing and the like, but also can embody a certain health care function; the leftover material mainly processed by local special ginger varieties (the fresh ginger is a famous and high-quality variety from Hubei to Feng places due to the fact that the fresh ginger is not soft, crisp and tender and is juicy and delicious) can be selected, and the comprehensive utilization value of the local ginger industry can be improved.
Disclosure of Invention
Aiming at the problems in the prior art, the invention provides honey ginger paste and a preparation method thereof.
The invention is realized in such a way that the honey ginger paste is prepared from the following main materials in percentage by mass: 3-4 parts of native honey (self-made by beekeepers): 1 part of white granulated sugar (commercially available): 1 part of minced ginger and 2.0 percent of auxiliary materials.
Further, the auxiliary material, namely the composite thickening stabilizer, is added with the auxiliary material (comprising 1 part of auxiliary material and 2 parts of auxiliary material, namely 1 part of gellan gum and 9 parts of corn modified starch in a mass ratio) according to 2.0 percent of the main material.
The invention also aims to provide a preparation method of the honey ginger paste, which comprises the following steps:
step one, preprocessing ginger leftover materials;
crushing the pretreated ginger to obtain 1 part of minced ginger;
adding 1 part of white granulated sugar, adding the corn modified starch (namely the auxiliary material 1) according to 1.8 percent of the main material, and uniformly mixing and sugaring for 12-24 hours;
adding 3-4 parts of honey, adding gellan gum (namely the auxiliary material 2 which is dissolved by a small amount of water in advance) into 0.2% of the main material, uniformly mixing, heating to boiling (100 ℃) with big fire, decocting with medium fire, continuously stirring, keeping slightly boiling and not pasting the pan until the required viscosity (certain fluidity, slightly pasting state);
and step five, canning while the mixture is hot (90-100 ℃), sealing, sterilizing in water bath (100 ℃/10min or 85 ℃/30min), and cooling to obtain the finished product.
The honey ginger paste with proper appearance viscosity and proper taste can be prepared by determining proper raw material and auxiliary material proportion and controlling the sugaring process, the boiling temperature and the sterilization time.
Further, in the first step, the pretreatment of the ginger leftover comprises: removing impurities, removing coarse skin and cutting into pieces.
Further, in the second step, the minced ginger is a mixture of fine ginger particles and ginger juice.
By combining all the technical schemes, the invention has the advantages and positive effects that: according to the honey ginger paste provided by the invention, the leftover materials of the main processed ginger of the phoenix-head ginger are used as raw materials, so that the comprehensive utilization value of the local characteristic ginger industry can be improved, the honey ginger paste has more nutrition and good taste compared with the existing traditional processing method of using old ginger, and the defect that the old ginger can cause fire and gas of a human body is avoided; the ginger juice is added in the form of minced ginger, so that the content of the ginger juice is greatly improved while the nutritional ingredients of the raw materials are fully reserved, the pungency of the ginger juice is reduced, and the ginger juice is matched with white sugar and honey, has sweet taste and is suitable for the mouthfeel of various crowds; wherein, the honey has the efficacies of tonifying spleen and stomach, moistening lung to arrest cough, relaxing bowel, relieving pain, detoxifying, and being capable of mixing with a plurality of medicines; ginger is a yang-tonifying product, and has the effects of dispelling wind-cold, resolving phlegm and stopping cough, warming middle energizer and arresting vomiting, detoxifying and the like; the preparation method is simple, healthy and safe.
Drawings
In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the drawings needed to be used in the embodiments of the present invention will be briefly described below, and it is obvious that the drawings described below are only some embodiments of the present invention, and it is obvious for those skilled in the art that other drawings can be obtained according to the drawings without creative efforts.
Fig. 1 is a flow chart of a method for making honey ginger paste provided by the embodiment of the invention.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail with reference to the following embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.
Aiming at the problems in the prior art, the invention provides honey ginger paste and a preparation method thereof, and the invention is described in detail with reference to the accompanying drawings.
The honey ginger paste provided by the embodiment of the invention is prepared from the following main materials in percentage by mass: 3-4 parts of native honey (self-made by beekeepers): 1 part of white granulated sugar (commercially available): 1 part of minced ginger and 2.0 percent of auxiliary materials.
The auxiliary material is a composite thickening stabilizer, and the auxiliary material (comprising 1 part of auxiliary material and 2 parts of auxiliary material, namely 1 part of gellan gum and 9 parts of corn modified starch in mass ratio) is added according to 2.0 percent of the main material.
As shown in fig. 1, the method for preparing the honey ginger paste provided by the embodiment of the invention comprises the following steps:
s101, preprocessing ginger leftover materials;
s102, crushing the ginger to obtain minced ginger;
s103, adding white granulated sugar and an auxiliary material 1, and uniformly mixing sugaring;
s104, adding honey and the auxiliary material 2, uniformly mixing, heating and boiling;
s105, canning while the mixture is hot, sealing the cover, sterilizing and cooling to obtain a finished product.
The invention is realized in such a way that the honey ginger paste is prepared.
The preparation method of the honey ginger paste comprises the following steps:
step one, preprocessing ginger leftover materials;
crushing the ginger to obtain 1 part of minced ginger;
adding 1 part of white granulated sugar, adding the corn modified starch (namely the auxiliary material 1) according to 1.8 percent of the main material, and uniformly mixing and sugaring for 12-24 hours;
adding 3-4 parts of honey, adding gellan gum (namely the auxiliary material 2 which is dissolved by a small amount of water in advance) into 0.2% of the main material, uniformly mixing, heating to boiling (100 ℃) with big fire, decocting with medium fire, continuously stirring, keeping slightly boiling and not pasting the pan until the required viscosity (certain fluidity, slightly pasting state);
and step five, canning while the mixture is hot (90-100 ℃), sealing, sterilizing in water bath (100 ℃/10min or 85 ℃/30min), and cooling to obtain the finished product.
The technical solution of the present invention is further described below in connection with pharmacological analysis.
The honey has the efficacies of tonifying spleen and stomach, moistening lung to arrest cough, smoothing intestine to relieve constipation, relieving middle-jiao and pain, detoxifying, and being capable of being mixed with various medicines.
Sheng Jiang, a yang-tonifying herb, is good at dispersing wind-cold, resolving phlegm and stopping cough, warming middle energizer and arresting vomiting, and removing toxicity.
The technical solution of the present invention is further described with reference to the following examples.
1. The raw material ratio is as follows:
main materials: 3-4 parts of honey: 1 part of white granulated sugar: 1 part of minced ginger;
auxiliary materials: the composite thickening stabilizer is prepared by adding composite materials in an amount of 2.0% of the main materials.
2. The process flow is simplified:
pretreating ginger leftover materials (removing impurities, removing coarse peels and cutting pieces) → smashing → minced ginger (fine ginger granules and juice) → adding white granulated sugar and auxiliary materials 1, uniformly mixing sugaring → adding honey and auxiliary materials 2 → uniformly mixing, heating and boiling → hot canning → sealing → sterilizing → cooling → finished products.
The technical solution of the present invention is further described with reference to the following specific examples.
Example 1
Pretreating ginger leftover materials after main processing of the water hyacinth gingers (removing impurities, removing coarse peels and cutting blocks) → smashing → minced ginger (fine ginger granules and juice) 100g → adding white granulated sugar 100g and corn modified starch 10.8g, uniformly mixing sugar soaking for 12 hours → adding honey 400g and dissolved gellan gum solution (1.2g gellan gum and dissolving with a small amount of water in advance) → mixing, heating and boiling (after boiling with big fire to 100 ℃, keeping uniform boiling with middle and small fire, and continuously stirring to be semi-fluid viscous) → (cleaning and sterilizing in an empty bottle in advance for later use) and canning at the hot state (90-100 ℃), sealing, sterilizing in a water bath at 100 ℃ for 10min, and cooling to obtain a finished product (the total polyphenol content in the ginger paste is determined by taking gallic acid as a standard sample to represent the content of gingerol, and the content of the gingerol is about 53mg/100 g).
Example 2
Pretreating ginger leftover materials after main processing of the water hyacinth gingers (removing impurities, removing coarse peels and cutting blocks) → smashing → minced ginger (fine ginger granules and juice) 1000g → adding white granulated sugar 1000g and corn modified starch 108g, uniformly mixing sugar stains for 12-24 hours → adding honey 4000g and well-dissolved gellan gum solution (12g gellan gum, dissolving with a small amount of water in advance) → uniformly mixing, heating and boiling (after boiling with big fire to 100 ℃, keeping uniform boiling with middle and small fire, continuously stirring to be semi-fluid viscous) → (cleaning and sterilizing in an empty bottle in advance for standby) (90-100 ℃), canning, sealing, sterilizing in a water bath at 85 ℃ for 30min, and cooling to obtain a finished product.
The above description is only for the specific embodiment of the present invention, but the scope of the present invention is not limited thereto, and any modification, equivalent replacement, and improvement made by those skilled in the art within the technical scope of the present invention disclosed in the present invention should be covered within the scope of the present invention.
Claims (10)
1. The honey ginger paste is characterized by comprising a main material and 2.0% of auxiliary materials; the main materials are 3-4 parts of native honey according to the mass ratio: 1 part of white granulated sugar: 1 part of minced ginger, and the dosage of the auxiliary materials is 2.0 percent of the total amount of the main materials.
2. The honey ginger paste as claimed in claim 1, wherein the auxiliary material is a composite thickening stabilizer, the auxiliary material is added according to 2.0% of the main material, and comprises 1 part of auxiliary material and 2 parts of auxiliary material, and the mass ratio of the auxiliary material to the auxiliary material is 1 part of gellan gum: 9 parts of corn modified starch by mass ratio.
3. A method for preparing honey ginger paste as claimed in any one of claims 1-2, wherein the method for preparing honey ginger paste comprises the following steps:
step one, preprocessing ginger leftover materials;
crushing the pretreated ginger to obtain minced ginger;
adding white granulated sugar and an auxiliary material 1, and uniformly mixing sugaring;
step four, adding honey and the auxiliary material 2, uniformly mixing, heating and boiling;
and step five, canning while the mixture is hot, sealing the cover, sterilizing and cooling to obtain a finished product.
4. The method for preparing the honey ginger paste as claimed in claim 3, wherein in the first step, the pretreatment of the ginger leftover comprises the following steps: removing impurities, removing coarse skin and cutting into pieces.
5. A method for preparing honey ginger paste as claimed in claim 3, wherein in step two, the ginger paste is a mixture of fine ginger particles and ginger juice.
6. The method for preparing honey ginger paste as claimed in claim 3, wherein in the second step, the pretreated ginger is crushed to obtain 1 part of minced ginger.
7. A method for preparing honey ginger paste as claimed in claim 3, wherein 1 part of white granulated sugar is added in the third step, and corn modified starch is added according to 1.8% of the main material, and the mixture is uniformly mixed and sugared for 12-24 hours.
8. A method for preparing honey ginger paste as claimed in claim 3, wherein in step four, 3-4 parts of honey is added, gellan gum is added according to 0.2% of the main material, the mixture is uniformly mixed, heated to boiling 100 ℃ with strong fire, boiled with medium fire, and continuously stirred, and slightly boiled without boiling until the required viscosity is reached.
9. A method for preparing honey ginger paste as claimed in claim 3, wherein in step five, the honey ginger paste is canned while hot (90 ℃ -100 ℃), and then the cap is sealed, and then the honey ginger paste is sterilized in water bath at 100 ℃/10min and cooled to obtain the finished product.
10. A method for preparing honey ginger paste as claimed in claim 3, wherein in the fifth step, after canning and sealing, or after water bath sterilization at 85 ℃/30min, cooling is carried out to obtain a finished product.
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| CN106360540A (en) * | 2016-10-26 | 2017-02-01 | 尹朝阳 | Huaiqing ginger massecuite and production technology thereof |
| KR20190033166A (en) * | 2017-09-21 | 2019-03-29 | (주)화인내츄럴 | Method of manufacturing of honey sliced dried ginger |
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2021
- 2021-04-30 CN CN202110482085.1A patent/CN113133526A/en active Pending
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|---|---|---|---|---|
| CN1981600A (en) * | 2005-12-12 | 2007-06-20 | 天津中英纳米科技发展有限公司 | Ginger-juice honey and its production |
| CN104605221A (en) * | 2015-01-12 | 2015-05-13 | 王兆昕 | Honey ginger juice and preparation method thereof |
| CN106360540A (en) * | 2016-10-26 | 2017-02-01 | 尹朝阳 | Huaiqing ginger massecuite and production technology thereof |
| KR20190033166A (en) * | 2017-09-21 | 2019-03-29 | (주)화인내츄럴 | Method of manufacturing of honey sliced dried ginger |
Non-Patent Citations (1)
| Title |
|---|
| 马国刚，吴海霞，赵晓娟: "《食品工艺试验与检验技术第2版》", 30 November 2016, 中国轻工业出版社 * |
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