Pine needle flavored longevity promoting and oxidation preventing bionic ginger candy and preparation method thereof

Abstract

The present invention discloses a pine needle flavored longevity promoting and oxidation preventing bionic ginger candy which is characterized in that the bionic ginger candy comprises the following components in parts by weight: fucose oligosaccharide, stevioside, pine needle extract, fresh ginger, whey protein powder, defatted milk powder, milk, modified aloe vera gel, refine salt, deodorized garlic paste, white vinegar, locust bean gum, sodium gluconate, sodium carboxymethyl cellulose, chitosan ionic liquid, amylase, and a right amount of high-pressure liquid carbon dioxide. The fresh ginger candy is prepared by combining fucose oligosaccharide functional low sugar, stevioside high intensity sweetener, gingers, pine needle extract and defatted milk powder, is mellow and pure in taste, rich in nutrition and unique in taste, and has a slight ginger fragrance, milk fragrance and pine fragrance. During the preparation, the chitosan ionic liquid and aloe vera gel are used to embed and treat ginger active extract to improve the spicy taste of gingers, which effectively retains the active ingredient in the gingers. Moreover, by artificial use of puffed ginger crude fibers, the preparation of bionic ginger candy slice is achieved.

Description

technical field [0001] The invention belongs to the field of deep processing of ginger candy, and in particular relates to a life-saving anti-oxidation pine needle imitation ginger candy with pine needle fragrance and a preparation method. Background technique [0002] Ginger is a perennial herb of the Zingiberaceae family, edible fleshy roots, generally rich in carbohydrates and protein, and rich in gingerol, ginger essential oil, protein, phosphorus, vitamins, starch, cellulose and volatile oil and A small amount of minerals can enhance blood circulation, stimulate the secretion of gastric juice, excite the intestinal tract, promote digestion, invigorate the stomach and increase appetite, eliminate wind pathogens, cold and heat, typhoid fever, headache, nasal congestion, cough and asthma, stop vomiting, eliminate phlegm and relieve qi, and remove edema and flatulence , appetizing and invigorating the spleen, diluting blood, lowering cholesterol, scavenging free radicals, a...

AI Technical Summary

Problems solved by technology

Among them, gingerol is the general name of some spicy substances in ginger, which is a mixture of various substances. It is not only the main taste substance of ginger’s characteristic spicy flavor, but also the main component of ginger’s various biological activities. Ginger The main active ingredient of capsaicin is gingerol, but gingerol has chemical and thermal instability, is easy to oxidize, and is prone to reverse aldol condensation degradation when heated. During storage and processing, gingerol can be dehydrated and converted into the corresponding gingerene phenols, leading to the reduction of ginger active ingredients, how to improve ginger activity and ginger efficacy during storage and processing is the key to the development of ginger functional health food