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Ginger candy and preparation method thereof

A technology of ginger candy and ginger, which is applied in confectionery, confectionery industry, and the function of food ingredients, etc., can solve the problems of waste, nutrient loss, and affecting the unique flavor of food, and achieve the effect of ensuring nutrition

Inactive Publication Date: 2016-03-23
TONGLING TIANPINGSHAN FLAVORING FACTORY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In addition, the ginger candy prepared in the prior art will lose part of the gingerol components in the ginger, resulting in loss of nutrition, loss, and waste
It also dilutes the ginger taste of ginger candy and affects the unique flavor of food

Method used

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Examples

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Effect test

Embodiment Construction

[0018] A kind of ginger candy, made from the following raw materials by weight: fresh ginger 40, brown sugar 250, cake powder 100, sesame 10, honey 20, walnut powder 8, vegetable oil 8, bamboo leaf 1, lotus leaf 2, day lily 3, lotus root powder 1. Red pomegranate juice 6.

[0019] The method for preparing ginger candy is carried out in sequence according to the following steps:

[0020] 1. Mix the bamboo leaves, lotus leaves and day lily with 3 times the water, boil over high heat and simmer for 10 minutes on low heat, cool the paste and filter to obtain the Chinese medicine juice, add lotus root powder and red pomegranate juice to the Chinese medicine juice, stir well Nutrient solution

[0021] 2. Take slices of fresh ginger, put it in a vacuum tank, add half of the nutrient solution, and immerse it in a vacuum of MPa for 4 hours at a time; place the immersed ginger at ℃ for 2 hours and then quickly transfer to vacuum Dry the ginger slices in a dryer until the moisture content of ...

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Abstract

The invention discloses ginger candy and a preparation method thereof. The ginger candy is prepared from the following raw materials in parts by weight: 40-60 parts of fresh ginger, 250-300 parts of brown sugar, 100-120 parts of cake flour, 10-15 parts of sesame seeds, 20-30 parts of honey, 8-12 parts of walnut powder, 8-10 parts of vegetable oil, 1-3 parts of bamboo leaves, 2-4 parts of lotus leaves, 3-6 parts of day lily, 1-3 parts of lotus root starch and 6-10 parts of pomegranate juice. According to the technology disclosed by the invention, the bamboo leaves, the lotus leaves and the like are utilized, so that a nutrient solution is prepared for impregnating the fresh ginger, and the prepared ginger candy has the health-care efficacies of clearing heat, removing toxicity and the like.

Description

Technical field [0001] The invention relates to the field of food technology, in particular to a ginger candy and a preparation method thereof. Background technique [0002] Ginger has attracted more and more people's attention for its rich nutrition and strong health function. Traditional Chinese medicine in my country believes that ginger is an important medicine published blindly to dispel cold. It has the functions of invigorating the stomach, sweating, relieving vomiting, and detoxification. Li Shizhen recorded in the "Compendium of Materia Medica": ginger is "pungent but not meaty, to eliminate evil and avoid evil, raw and cooked, vinegar, sauce, glutinous rice, salt, honey decoction, reconciliation, everything is unfavorable; it can be mixed with vegetables and fruit Medicine, its benefits." Pharmacological studies have shown that ginger has anti-platelet, anti-oxidation, anti-tumor, anti-viral, anti-hepatotoxic, anti-arthritis, and anti-inflammatory effects (El-Sharakye...

Claims

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Application Information

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IPC IPC(8): A23G3/48
CPCA23G3/48A23V2002/00A23V2200/30
Inventor 丁晓明
Owner TONGLING TIANPINGSHAN FLAVORING FACTORY
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