Polyanion polysaccharide coated laminated healthcare ginger candy for patients suffering from stomach cold and preparation method of polyanion polysaccharide coated laminated healthcare ginger candy

Abstract

The invention discloses polyanion polysaccharide coated laminated healthcare ginger candy for patients suffering from stomach cold and a preparation method of the polyanion polysaccharide coated laminated healthcare ginger candy. The candy is prepared from soybean oligosaccharides, cholic acid, xylitol aliphatic ester, soybean whey protein, polyanion polysaccharides, linoleic acid, hypomethylated pectin, vital gluten, paeonia lactiflora puffed powder, gingers, radix astragali, ground pepper, fructus crataegi ultrafine powder, fructus jujubae puffed ultrafine powder and the like. By appropriate matching of the gingers, the radix astragali and the like for preparing the ginger candy, healthcare efficacies of stomach warming and nourishing are achieved; in a preparation process, the gingers are directly sliced, and efficacies of color protection and pungent taste improvement are achieved by adoption of soybean oligosaccharides and cholic acid mixed solution for soaking; by emulsion coating for preparing low-sugar ginger blanks, damages caused by excessive thinness of ginger slices are avoided; coatings rich in polyanion polysaccharides are laminated to prepare the ginger candy finally. Due to addition of other nutrient substances and antibacterial substances and lowering of water activity of an environment where the ginger slices are positioned, shelf life prolonging can be realized.

Description

technical field [0001] The invention relates to the technical field of ginger product development, in particular to a polyanionic polysaccharide film-coated and laminated health-care ginger candy for people with cold stomach and a preparation method thereof. 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, scavengi...

AI Technical Summary

Problems solved by technology

[0003] The development trend of low-sugar in the food industry has made preserved ginger, a popular traditional food, unable to meet people's needs, and is facing the problem of reducing sugar content and enriching nutrition. For traditional preserved fruit with a sugar content of more than 70%, because of the loss of the high osmotic pressure and low water activity environment brought about by high sugar content, the storage period and shelf life of the product are shortened from more than 12 months to less than 2 months, which also Become a key problem restricting low-sugar preserved ginger; moreover, if the preserved ginger is not prepared, and the ginger taste sugar is prepared by adding ginger extract or powder micropowder, it will often cause the nutritional content of ginger to be lost during processing or storage. At the same time, If only ginger extract is used, it will cause a lot of waste of other ingredients in ginger residue, which will lead to a series of problems such as cost increase and environmental pollution.