Film coated laminated low-sugar healthcare hawthorn alpinia tonkinensis candy with functions of promoting qi circulation and promoting appetite and preparing method thereof

Abstract

The invention discloses film coated laminated low-sugar healthcare hawthorn alpinia tonkinensis candy with the functions of promoting the qi circulation and promoting appetite. The alpinia tonkinensis candy is prepared from, by weight, alpinia tonkinensis, raffinose, corn starch, gardenia micro powder, caramel malt powder, lactobacillus polysaccharide, cassia oil, glycerol, desalted whey powder, whey protein concentrate and the like. Alpinia tonkinensis slices are soaked in antibacterial color-protecting liquid composed of lactobacillus polysaccharide and cassia oil and are coated with viscous liquid prepared from raffinose, the corn starch, the caramel malt powder and defensin to prepare low-sugar alpinia tonkinensis blanks, water activity can be effectively reduced through lactobacillus polysaccharide, and microorganism growth can be inhibited through cassia oil; rich nutrient components are achieved through whey protein concentrate film liquid, and the alpinia tonkinensis candy has the effects of tonifying the spleen and the stomach, promoting the qi circulation, promoting digestion and regulating middle energizer; by laminating film layers and the alpinia tonkinensis slices, while alpinia tonkinensis effects are retained, and all alpinia tonkinensis nutritions are achieved, taste and mouthfeel of alpinia tonkinensis are effectively improved, and the defect that alpinia tonkinensis products are single in type is overcome.

Description

technical field [0001] The invention relates to the technical field of ginger products, in particular to a film-coated laminated low-sugar health-care hawthorn sliding-leaf mountain ginger candy with the function of promoting qi and appetizing 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 ch...

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.