Low-sugar healthy membrane-coated sandwich ginger candy beneficial to repair gastric injury caused by excessive drinking and making method thereof

Abstract

The invention discloses a low-sugar health-care film-coated interlayer ginger candy that helps repair gastric damage caused by excessive drinking, which comprises the following components in parts by weight: isomalt, ginger, white radish powder, kudzu root powder and wolfberry powder , sweet potato oxidized starch, alcohol enzyme, glutathione, rose hydrosol, Puer tea extract, bamboo vinegar, deep-sea fish oil, gelatinized sweet potato starch, whey protein powder, glycerin, etc. The present invention adopts ginger and white radish powder, kudzu root powder, wolfberry powder, alcohol enzyme, bamboo vinegar, deep-sea fish oil, kudzu flower, etc. to prepare ginger candy, which has rich nutrition and health care effects of repairing gastric damage caused by excessive drinking; during the preparation process Among them, the functional sugar isomalt and citric acid are used to treat ginger slices, which reduces the amount of sugar that can be absorbed by the human body, improves the spicy taste of ginger, and retains the efficacy of ginger. The full utilization of ginger nutrition under the premise of retaining ginger efficacy improves the quality and mouthfeel of the product.

Description

Technical field [0001] The invention relates to the technical field of in-depth development of ginger products, in particular to a low-sugar health-care film-coated sandwich ginger candy which is helpful for the repair of gastric damage caused by excessive drinking and a preparation method thereof. Background technique [0002] Ginger is a perennial herb of the ginger family. What is available for consumption is fleshy roots. Generally, there are more carbohydrates and protein. It is also rich in gingerol, ginger essential oil, protein, phosphorus, vitamins, starch, cellulose, and volatile oil. A small amount of minerals can enhance blood circulation, stimulate the secretion of gastric juice, stimulate the intestines, promote digestion, invigorate the stomach and increase appetite, eliminate wind and heat, typhoid fever, headache, nasal congestion, cough and asthma, relieve vomiting, expectorant and lower gas, remove edema and bloating , Appetizing and invigorating the spleen, th...

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.