Acetic ester starch film-coated compressed-layer low-sugar healthcare rhizoma zingiberis recens candy with function of preventing hepatic fibrosis and method for preparing acetic ester starch film-coated compressed-layer low-sugar healthcare rhizoma zingiberis recens candy

Abstract

The invention discloses acetic ester starch film-coated compressed-layer low-sugar healthcare rhizoma zingiberis recens candy with a function of preventing hepatic fibrosis. The acetic ester starch film-coated compressed-layer low-sugar healthcare rhizoma zingiberis recens candy comprises, by weight, fresh rhizoma zingiberis recens, lactulose, protamine, ginkgo leaf superfine powder, schisandrin, schizandin, mangiferin, fructus mori extract, black rice extract, 16-18 parts of whey protein powder and 10-12 parts of acetic ester starch. The acetic ester starch film-coated compressed-layer low-sugar healthcare rhizoma zingiberis recens candy has the advantages that the schisandrin, the schizandin, the mangiferin, the black rice extract and selenium yeast are matched with rhizoma zingiberis recens slices for preparing low-sugar rhizoma zingiberis recens blanks, accordingly, the acetic ester starch film-coated compressed-layer low-sugar healthcare rhizoma zingiberis recens candy is excellent in anti-hepatic fibrosis activity, and hepatic fibrosis symptoms can be improved; the rhizoma zingiberis recens slices are subjected to soaking treatment by the aid of color protection solution, accordingly, colors can be protected, and pungent taste can be improved; the color protection solution is added into film liquid mainly with the whey protein powder after the rhizoma zingiberis recens slicers are soaked in the color protection solution, and accordingly nutritional components in the rhizoma zingiberis recens can be reused; nutrition in the acetic ester starch film-coated compressed-layer low-sugar healthcare rhizoma zingiberis recens candy can be enriched owing to film-coated and multilayer sandwich structures, effects of the acetic ester starch film-coated compressed-layer low-sugar healthcare rhizoma zingiberis recens candy can be strengthened, and taste of the acetic ester starch film-coated compressed-layer low-sugar healthcare rhizoma zingiberis recens candy can be improved.

Description

technical field [0001] The invention relates to the technical field of ginger products, in particular to an acetate starch film-coated and laminated low-sugar health-care schisandra ginger candy for preventing liver fibrosis 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.