CN113209002A - 一种蜜汁姜膏的制备方法 - Google Patents
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Abstract
本发明提供一种蜜汁姜膏的制备方法，涉及生姜制品生产制造技术领域。该蜜汁姜膏的制备方法，包括生姜500份、白糖40份、红糖50份、蜂蜜50份、薄荷脑10份、肉桂油20份，所述生姜选用肉质坚挺，颜色呈黄色，姜味浓厚的高质量生姜，所述蜜汁姜膏的具体制备方法包括将生姜汁液提取，再将残余的物料提取淀粉，最后剩余的残渣制备成姜包。本发明服用剂量小、有效成分含量高、吸收效率较高、服用简单方便等优点的新剂膏，且通过蜂蜜和薄荷脑进行改为使得蜜汁姜膏的口感更好，方便入口，且生姜的利用率高，大大降低了生产成本，节约资源，且产品内的有效成分更加的齐全，作用功效全面。
Description
技术领域
本发明涉及生姜制品生产制造技术领域，具体为一种蜜汁姜膏的制备方法。
背景技术
姜作为一种药食两用的食材，对人们的生活健康有很大的影响，而目前市场上对姜的利用主要是直接食用鲜姜，而姜的加工制品还处于发展阶段，目前已有许多利用姜加工出来的食品，如姜粉、姜糖、姜汤口服液等，甚至研发出用于生活用品的姜汁洗发水，由此可见，姜对我们的生活起着非常重要的作用。
随着人们日益提高的生活水平，健康、安全、保健等食品的话题备受人们的关注，方便快捷且富含营养的食品已然成为了大众的第一选择。现代研究表明，姜中含有多种天然抗氧化成分，可以清除人体代谢中产生的自由基而延缓机体衰老，故食用生姜不仅是对食品风味具有重要作用的调料，更是保障身体健康，抗老防衰的法宝。生姜由较复杂的组分构成，包括碳水化合物、蛋白质、维生素、辛辣素、矿物质、油脂及少量挥发性油分等。经分析，生姜含有1.8％蛋白质，8％碳水化合物，4％～7％粗纤维及丰富维生素A、C和B族维生素，并含有钙、磷、铁、钾、钠、镁等矿质元素。
国外对生姜保健食品以及药用的研究与应用已经有较长的历史，特别是生姜中功能因子功效研究以及在医药中的应用越来越广泛，它们具有有强心、降血脂、防治心血管疾病、抗氧化、抗衰老、抗肿瘤、止呕、止晕、抑制前列腺素合成、防腐杀虫、驱虫、护肤美容等多方面的生物活性。但是在现有技术中生姜制品的零食味大，且具有辣味，口感不佳，且现有技术中生姜制品的生产加工对生姜的利用率不高。
发明内容
(一)解决的技术问题
针对现有技术的不足，本发明提供了一种蜜汁姜膏的制备方法，解决了生姜制品味大口味不佳的问题。
(二)技术方案
为实现以上目的，本发明通过以下技术方案予以实现：一种蜜汁姜膏的制备方法，包括生姜500-550份、白糖40-50份、红糖50-55份、蜂蜜50-55份、薄荷脑10-15份、肉桂油20-25份，所述生姜选用肉质坚挺，颜色呈黄色，姜味浓厚的高质量生姜，所述蜜汁姜膏的具体制备方法包括将生姜汁液提取，再将残余的物料提取淀粉，最后剩余的残渣制备成姜包。
优选的，具体的制备生产方法如下：
步骤一.在生姜原产地进行生姜采购，选用高质量生姜，对购买的升降进行入库冷藏保存；
步骤二.生产部领取原料进行清洗去皮，再将清洗去皮的生姜进行榨汁，收集压榨取得的生姜汁液，并将生姜汁液进行过滤；
步骤三.取步骤二中所得到的生姜渣放在乙醇溶液内浸泡，得到生姜提取液，将生姜提取液与压榨得到的生姜汁液进行混合搅拌，并将混合搅拌得到的溶液进行熬煮浓缩；
步骤四.将压榨后得到的生姜残渣进行充分的进行研磨，并将研磨并用清水冲刷研磨盘，收集冲刷后的汁液，将冲刷的汁液进行充分的过滤，将过滤后的汁液进行静置，再将缸低静置的淀粉进行收集，并将潮湿的淀粉进行干燥；
步骤五.将步骤四中残余的生姜残渣进行烘干搅碎，得到生姜纤维，并将生姜纤维进行包装得到生姜包；
步骤六.将步骤三中得到的浓缩汁液进行熬制，当温度达到八十摄氏度以上时一次加入白糖、红糖进行搅拌，使得白糖和红糖搅拌均匀并溶解的到粘稠液体，再将步骤四中得到的淀粉通过清水溶解并添加到粘稠溶液内进行充分的搅拌，制得半成品姜膏；
步骤七.将步骤六中得到的半成品姜膏进行降温到二十五摄氏度以下，依次添加蜂蜜、薄荷脑和肉桂油进行混合搅拌制得蜜汁姜膏；
步骤八.将制得的成品蜜汁姜膏进行灌装包装入库。
优选的，所述步骤二中的生姜榨汁为垂直按压压榨，不可采用搅拌时榨汁，避免生姜纤维切断导致沉淀物多，且方便后续制备姜包。
优选的，所述步骤三中乙醇溶液的溶度为98％，温度为80摄氏度，浸泡时间不低于两个小时。
(三)有益效果
本发明提供了一种蜜汁姜膏的制备方法。具备以下有益效果：
本发明服用剂量小、有效成分含量高、吸收效率较高、服用简单方便等优点的新剂膏，且通过蜂蜜和薄荷脑进行改为使得蜜汁姜膏的口感更好，方便入口，且生姜的利用率高，大大降低了生产成本，节约资源，且产品内的有效成分更加的齐全，作用功效全面，制作方法简单，制作成本低，具有较高的市场前景。
附图说明
图1为本发明一种蜜汁姜膏的制备方法流程示意图。
具体实施方式
下面将结合本发明实施例中的附图，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。
实施例一：
如图1所示，本发明实施例提供一种蜜汁姜膏的制备方法，包括生姜500份、白糖40份、红糖50份、蜂蜜50份、薄荷脑10份、肉桂油20份，所述生姜选用肉质坚挺，颜色呈黄色，姜味浓厚的高质量生姜，所述蜜汁姜膏的具体制备方法包括将生姜汁液提取，再将残余的物料提取淀粉，最后剩余的残渣制备成姜包。
具体的制备生产方法如下：
步骤一.在生姜原产地进行生姜采购，选用高质量生姜，对购买的升降进行入库冷藏保存；
步骤二.生产部领取原料进行清洗去皮，再将清洗去皮的生姜进行榨汁，收集压榨取得的生姜汁液，并将生姜汁液进行过滤；
步骤三.取步骤二中所得到的生姜渣放在乙醇溶液内浸泡，得到生姜提取液，将生姜提取液与压榨得到的生姜汁液进行混合搅拌，并将混合搅拌得到的溶液进行熬煮浓缩；
步骤四.将压榨后得到的生姜残渣进行充分的进行研磨，并将研磨并用清水冲刷研磨盘，收集冲刷后的汁液，将冲刷的汁液进行充分的过滤，将过滤后的汁液进行静置，再将缸低静置的淀粉进行收集，并将潮湿的淀粉进行干燥；
步骤五.将步骤四中残余的生姜残渣进行烘干搅碎，得到生姜纤维，并将生姜纤维进行包装得到生姜包，姜包具有抗菌提升的作用；
步骤六.将步骤三中得到的浓缩汁液进行熬制，当温度达到八十摄氏度以上时一次加入白糖、红糖进行搅拌，使得白糖和红糖搅拌均匀并溶解的到粘稠液体，再将步骤四中得到的淀粉通过清水溶解并添加到粘稠溶液内进行充分的搅拌，制得半成品姜膏；
步骤七.将步骤六中得到的半成品姜膏进行降温到二十五摄氏度以下，依次添加蜂蜜、薄荷脑和肉桂油进行混合搅拌制得蜜汁姜膏；
步骤八.将制得的成品蜜汁姜膏进行灌装包装入库。
步骤二中的生姜榨汁为垂直按压压榨，不可采用搅拌时榨汁，避免生姜纤维切断导致沉淀物多，且方便后续制备姜包。步骤三中乙醇溶液的溶度为98％，温度为80摄氏度，浸泡时间不低于两个小时，使得萃取效果更好。
实施例二：
一种蜜汁姜膏的制备方法，包括生姜550份、白糖45份、红糖52份、蜂蜜53份、薄荷脑12份、肉桂油25份，所述生姜选用肉质坚挺，颜色呈黄色，姜味浓厚的高质量生姜，所述蜜汁姜膏的具体制备方法包括将生姜汁液提取，再将残余的物料提取淀粉，最后剩余的残渣制备成姜包。
实施例三：
一种蜜汁姜膏的制备方法，包括生姜525份、白糖47份、红糖55份、蜂蜜50份、薄荷脑15份、肉桂油22份，所述生姜选用肉质坚挺，颜色呈黄色，姜味浓厚的高质量生姜，所述蜜汁姜膏的具体制备方法包括将生姜汁液提取，再将残余的物料提取淀粉，最后剩余的残渣制备成姜包
尽管已经示出和描述了本发明的实施例，对于本领域的普通技术人员而言，可以理解在不脱离本发明的原理和精神的情况下可以对这些实施例进行多种变化、修改、替换和变型，本发明的范围由所附权利要求及其等同物限定。
Claims (4)
1.一种蜜汁姜膏的制备方法，其特征在于，包括生姜500-550份、白糖40-50份、红糖50-55份、蜂蜜50-55份、薄荷脑10-15份、肉桂油20-25份，所述生姜选用肉质坚挺，颜色呈黄色，姜味浓厚的高质量生姜，所述蜜汁姜膏的具体制备方法包括将生姜汁液提取，再将残余的物料提取淀粉，最后剩余的残渣制备成姜包。
2.根据权利要求1所述的一种蜜汁姜膏的制备方法，其特征在于，具体的制备生产方法如下：
步骤一.在生姜原产地进行生姜采购，选用高质量生姜，对购买的升降进行入库冷藏保存；
步骤二.生产部领取原料进行清洗去皮，再将清洗去皮的生姜进行榨汁，收集压榨取得的生姜汁液，并将生姜汁液进行过滤；
步骤三.取步骤二中所得到的生姜渣放在乙醇溶液内浸泡，得到生姜提取液，将生姜提取液与压榨得到的生姜汁液进行混合搅拌，并将混合搅拌得到的溶液进行熬煮浓缩；
步骤四.将压榨后得到的生姜残渣进行充分的进行研磨，并将研磨并用清水冲刷研磨盘，收集冲刷后的汁液，将冲刷的汁液进行充分的过滤，将过滤后的汁液进行静置，再将缸低静置的淀粉进行收集，并将潮湿的淀粉进行干燥；
步骤五.将步骤四中残余的生姜残渣进行烘干搅碎，得到生姜纤维，并将生姜纤维进行包装得到生姜包；
步骤六.将步骤三中得到的浓缩汁液进行熬制，当温度达到八十摄氏度以上时一次加入白糖、红糖进行搅拌，使得白糖和红糖搅拌均匀并溶解的到粘稠液体，再将步骤四中得到的淀粉通过清水溶解并添加到粘稠溶液内进行充分的搅拌，制得半成品姜膏；
步骤七.将步骤六中得到的半成品姜膏进行降温到二十五摄氏度以下，依次添加蜂蜜、薄荷脑和肉桂油进行混合搅拌制得蜜汁姜膏；
步骤八.将制得的成品蜜汁姜膏进行灌装包装入库。
3.根据权利要求2所述的一种蜜汁姜膏的制备方法，其特征在于，所述步骤二中的生姜榨汁为垂直按压压榨，不可采用搅拌时榨汁，避免生姜纤维切断导致沉淀物多，且方便后续制备姜包。
4.根据权利要求2所述的一种蜜汁姜膏的制备方法，其特征在于，所述步骤三中乙醇溶液的溶度为98％，温度为80摄氏度，浸泡时间不低于两个小时。
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