Method for preparing ginger juice soft sweet product

Abstract

The present invention discloses a ginger juice soft sweet product production method, and belongs to the technical field of soft sweet product processing, potato resistant starch, locust bean gum, monoglyceride and clear water are added into a stirring kettle, stirring and mixing are performed, heating boiling is performed, a gelatin solution is dropwise added into the stirring kettle, stirring continues, and a starch mixed solution is obtained; adding the ginger juice and the sweetening agent into the stirring kettle, sequentially adding the starch mixed solution and the lemon juice, pouring the mixture into a mold, cooling and shaping to obtain a finished product of the ginger juice soft sweets, and completing the production of the ginger juice soft sweets. The potato resistant starch and the locust bean gum are compounded with the gelatin, and the characteristics of high thermal stability and low cohesiveness of a starch and polysaccharide gel system are utilized, so that the sensory characteristics of the ginger juice soft sweet product are favorably improved, and the requirements of consumers on mouth feel are met.

Description

Technical Field

[0001] The invention belongs to the technical field of soft candy product processing, and particularly relates to a method for making a ginger candy product. Background Art

[0002] Ginger is a multifunctional natural food and medicine that has many health benefits, including dispelling cold and warming the stomach, anti-inflammatory and analgesic, preventing diseases and treating colds, protecting the heart and brain, and managing blood sugar. However, because gingerol in ginger can produce a unique spicy taste and has a strong stimulating effect on the oral and gastric mucosa, its audience is not wide enough. The ingredients of traditional soft candy are relatively simple, mainly sucrose, glucose syrup and gelling agent. The singleness of the ingredients limits the innovation space of the product. In addition, traditional soft candy contains high sugar content. Long-term and large-scale consumption may lead to health problems such as obesity and diabetes, which is inconsistent with the current society's pursuit of healthy diet.

[0003] Gelatin gummies are a large category of jelly gummies. Gelatin plays a major role in building a network structure in gelatin gummies. They are widely loved by consumers due to their high elasticity and chewiness. Combining ginger with gelatin gummies to prepare ginger gummies can reduce the irritation of ginger, but gelatin gummies have disadvantages such as poor thermal stability and a single taste, which limits the consumer market. Summary of the invention

[0004] The object of the present invention is to provide a method for preparing a ginger candy product, which adopts potato resistant starch and locust bean gum and gelatin to compound, and can utilize the high thermal stability and low cohesion characteristics of the starch and polysaccharide gel system to improve the sensory characteristics of the ginger candy product.

[0005] The purpose of the present invention can be achieved through the following technical solutions:

[0006] A method for producing a ginger candy product comprises the following steps:

[0007] Step 1: Add gelatin and water in a stirring tank at a mass ratio of 1:1 and mix, let stand for 1 hour to allow the gelatin to fully swell, and then heat at 80±5°C for 20±2 minutes to completely dissolve the gelatin to obtain a gelatin solution;

[0008] Step 2: Peel and shred the ginger, add the shredded ginger, clean water and citric acid in a mass ratio of 100:300:0.014 into a stirring kettle, heat at 55-60°C for 30-35 minutes, squeeze the juice with a juicer, filter with gauze, and collect the filtrate to obtain ginger juice;

[0009] Step 3: Add potato resistant starch, locust bean gum, monoglyceride and water into a stirring tank, stir at 200-300 r / min for 60-80 min, heat to boiling and then cool to 80-90° C., drop gelatin solution into the stirring tank and continue stirring for 10-15 min to obtain a starch mixture;

[0010] Step 4: Add ginger juice and sweetener to the stirring kettle, stir at 200-300r / min for 5-10min, heat to boiling and then cool to 80-90℃, add starch mixture to the stirring kettle and continue stirring for 5-10min, add lemon juice to the stirring kettle at 55-65℃, continue stirring for 5-10min, pour the mixture into a mold and cool and shape to obtain finished ginger jelly, thus completing the production of ginger jelly.

[0011] Furthermore, in step 4, the ratio of ginger juice, sweetener, starch mixture and lemon juice is 44.577 g: 89.181 g: 30 mL: 9.553 g.

[0012] Furthermore, the sweetener is prepared by mixing glucose and xylitol in a mass ratio of 1:2.

[0013] Furthermore, in step 3, the mass ratio of potato resistant starch, locust bean, monoglyceride, water and gelatin solution is 1:0.02:0.029:0.2-0.3:4.

[0014] Further, potato resistant starch is prepared by the following steps:

[0015] Step a: moistening potato starch with a hydrochloric acid solution with a mass fraction of 1%, drying at 45-50° C., then pyrolyzing at 170-180° C. for 80-90 minutes, and cooling naturally to obtain pyrolyzed potato dextrin;

[0016] Step b: adding pyrolyzed potato dextrin and phosphate buffer with a concentration of 0.05 mol / L into an enzymolysis tank and mixing them evenly, then adding high temperature resistant α-amylase, performing enzymolysis at 95±0.5°C for 25-30 minutes, adjusting the pH value to neutral with a sodium hydroxide solution after natural cooling, adding neutral protease into the enzymolysis tank, performing enzymolysis at 60°C±0.5°C for 30-40 minutes, adjusting the pH value to 4.2-4.5 with a hydrochloric acid solution, adding glucosidase into the enzymolysis tank, continuing enzymolysis for 25-30 minutes, then heating and boiling for 10-15 minutes, inactivating the enzyme in the enzymolysis solution, cooling naturally, centrifuging the enzymolysis solution at 5000 r / min for 15-20 minutes, taking the supernatant, decolorizing it with resin, desalting it with dialysis, concentrating it, and freeze drying it to obtain potato resistant starch.

[0017] Furthermore, the mass ratio of pyrolyzed potato starch dextrin, phosphate buffer, thermostable α-amylase, neutral protease and glucosidase is 100:80-120:0.5-0.8:0.2-0.3:0.2-0.3.

[0018] Beneficial effects of the present invention:

[0019] The ginger jelly product of the present invention skillfully combines the spiciness of ginger with the sweetness of sugar, creates a unique sweet and spicy taste, enriches the flavor levels, and increases the chewy and elastic taste, thereby satisfying consumers' demand for taste, helping to reduce the discomfort of sweetness and greasyness, and increasing appetite.

[0020] Compared with conventional potato starch, potato resistant starch has a lower content of branched starch and a shorter molecular chain, which can expose more hydrophilic groups. Therefore, it has a stronger binding force with water, avoiding aging and regeneration. It has higher transparency and better thermal stability, which helps to improve the transparency and deformation resistance of ginger candy products. Locust bean gum helps to improve the hardness and chewiness of ginger candy products. The use of potato resistant starch and locust bean gum in combination with gelatin, and the high thermal stability and low cohesion of starch and polysaccharide gel systems, helps to improve the sensory properties of ginger candy products.

[0021] In addition, ginger juice has the effects of dispelling cold, warming the stomach, promoting digestion and preventing colds, and is suitable for consumption in cold seasons. The trace elements and B vitamins in ginger help to improve the nutritional value of ginger jelly products. Its active ingredients can promote gastrointestinal motility, help digestion, reduce gastrointestinal burden, and have antioxidant effects, which help delay aging and enhance the market value of ginger jelly. DETAILED DESCRIPTION

[0022] The following will be combined with the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative work are within the scope of protection of the present invention.

[0023] Embodiment 1: This embodiment provides a method for preparing a ginger candy product, which specifically comprises the following steps:

[0024] S1: Add gelatin and water in a stirring tank at a mass ratio of 1:1 and mix. Let stand for 1 hour to allow the gelatin to fully swell. Then heat at 75°C for 18 minutes to completely dissolve the gelatin to obtain a gelatin solution.

[0025] S2: Moisten the potato starch with a 1% hydrochloric acid solution, dry it at 45°C, then pyrolyze it at 170°C for 80 minutes, and cool it naturally to obtain pyrolyzed potato dextrin; mix 100 kg of pyrolyzed potato dextrin and 80-120 kg of 0.05 mol l / L phosphate buffer was added to the enzymolysis tank and mixed evenly, and then 0.5kg of high temperature resistant α-amylase was added, and enzymolysis was carried out at 95±0.5℃ for 25min. After natural cooling, the pH value was adjusted to neutral with sodium hydroxide solution, and 0.2kg of neutral protease was added to the enzymolysis tank, and enzymolysis was carried out at 60℃±0.5℃ for 30min. Then, the pH value was adjusted to 4.2 with hydrochloric acid solution, and 0.2kg of glucosidase was added to the enzymolysis tank, and the enzymolysis was continued for 25min, and then heated to boiling for 10min to inactivate the enzyme in the enzymolysis solution, and naturally cooled. The enzymolysis solution was centrifuged at 5000r / min for 15min, and the supernatant was taken, decolorized by resin, desalted by dialysis, concentrated, and freeze-dried to obtain potato resistant starch.

[0026] S3: Add 10 kg of potato resistant starch, 0.2 kg of locust bean gum, 0.29 kg of monoglyceride and 2 kg of water into a stirring tank, stir at 200 r / min for 60 min, heat to boiling and then cool to 80°C, add 40 kg of gelatin solution dropwise into the stirring tank and continue stirring for 10 min to obtain a starch mixture.

[0027] S4: Peel and shred ginger, add shredded ginger, water and citric acid in a mass ratio of 100:300:0.014 into a stirred tank, heat at 55°C for 30 minutes, squeeze juice with a juicer and filter with gauze, collect the filtrate to obtain ginger juice. Mix glucose and xylitol in a mass ratio of 1:2 to obtain a sweetener. Juice fresh lemons and filter to obtain lemon juice.

[0028] S5: Add 44.577 kg of ginger juice and 89.181 kg of sweetener into the stirring kettle, stir at 200 r / min for 5 min, heat to boiling and then cool to 80°C, add 30 L of starch mixture into the stirring kettle and continue stirring for 5 min, add 9.553 kg of lemon juice into the stirring kettle at 55°C, continue stirring for 5 min, pour the mixture into a mold, cool and shape, obtain finished ginger jelly, and complete the production of ginger jelly.

[0029] Embodiment 2: This embodiment provides a method for preparing a ginger candy product, which specifically comprises the following steps:

[0030] S1: Add gelatin and water in a stirring tank at a mass ratio of 1:1 and mix. Let stand for 1 hour to allow the gelatin to fully swell. Then heat at 80°C for 20 minutes to completely dissolve the gelatin to obtain a gelatin solution.

[0031] S2: Moisten the potato starch with a 1% hydrochloric acid solution, dry it at 48°C, then pyrolyze it at 175°C for 85 min, and cool it naturally to obtain pyrolyzed potato dextrin; mix 100 kg of pyrolyzed potato dextrin and 100 kg of 0.05 mol l / L phosphate buffer was added to the enzymolysis tank and mixed evenly, and then 0.65kg of high temperature resistant α-amylase was added, and enzymolysis was carried out at 95±0.5℃ for 28min. After natural cooling, the pH value was adjusted to neutral with sodium hydroxide solution, and 0.25kg of neutral protease was added to the enzymolysis tank, and enzymolysis was carried out at 60℃±0.5℃ for 35min. Then, the pH value was adjusted to 4.3 with hydrochloric acid solution, and 0.25kg of glucosidase was added to the enzymolysis tank, and enzymolysis was continued for 28min, and then heated to boiling for 12min to inactivate the enzyme in the enzymolysis solution, and naturally cooled. The enzymolysis solution was centrifuged at 5000r / min for 18min, and the supernatant was taken for resin decolorization, dialysis desalting, concentration treatment and freeze-drying to obtain potato resistant starch.

[0032] S3: Add 10 kg of potato resistant starch, 0.2 kg of locust bean gum, 0.29 kg of monoglyceride and 2.5 kg of water into a stirring tank, stir at 250 r / min for 70 min, heat to boiling and then cool to 85°C, add 40 kg of gelatin solution dropwise into the stirring tank and continue stirring for 12 min to obtain a starch mixture.

[0033] S4: Peel and shred ginger, add shredded ginger, water and citric acid in a mass ratio of 100:300:0.014 into a stirred tank, heat at 58°C for 32 minutes, squeeze juice with a juicer and filter with gauze, collect the filtrate to obtain ginger juice. Mix glucose and xylitol in a mass ratio of 1:2 to obtain a sweetener. Juice fresh lemons and filter to obtain lemon juice.

[0034] S5: Add 44.577 kg of ginger juice and 89.181 kg of sweetener into the stirring kettle, stir at 250 r / min for 8 min, heat to boiling and then cool to 85°C, add 30 L of starch mixture into the stirring kettle and continue stirring for 8 min, add 9.553 kg of lemon juice into the stirring kettle at 60°C, continue stirring for 8 min, pour the mixture into a mold, cool and shape, obtain finished ginger jelly, and complete the production of ginger jelly.

[0035] Embodiment 3: This embodiment provides a method for preparing a ginger candy product, which specifically comprises the following steps:

[0036] S1: Add gelatin and water in a stirring tank at a mass ratio of 1:1 and mix. Let stand for 1 hour to allow the gelatin to fully swell. Then heat at 85°C for 22 minutes to completely dissolve the gelatin to obtain a gelatin solution.

[0037] S2: Moisten the potato starch with a 1% hydrochloric acid solution, dry it at 50°C, and then pyrolyze it at 180°C for 90 minutes, cool it naturally, and obtain pyrolyzed potato dextrin; 100 kg of pyrolyzed potato dextrin and 120 kg of 0.05 mol l / L phosphate buffer was added to the enzymolysis tank and mixed evenly, and then 0.8kg of high temperature resistant α-amylase was added, and enzymolysis was carried out at 95±0.5℃ for 30min. After natural cooling, the pH value was adjusted to neutral with sodium hydroxide solution, and 0.3kg of neutral protease was added to the enzymolysis tank, and enzymolysis was carried out at 60℃±0.5℃ for 40min. Then, the pH value was adjusted to 4.5 with hydrochloric acid solution, and 0.3kg of glucosidase was added to the enzymolysis tank, and enzymolysis was continued for 30min, and then heated to boiling for 15min to inactivate the enzyme in the enzymolysis solution, and naturally cooled, and the enzymolysis solution was centrifuged at 5000r / min for 20min, and the supernatant was taken, decolorized by resin, desalted by dialysis, concentrated, and freeze-dried to obtain potato resistant starch.

[0038] S3: Add 10 kg of potato resistant starch, 0.2 kg of locust bean gum, 0.29 kg of monoglyceride and 3 kg of water into a stirring tank, stir at 300 r / min for 80 min, heat to boiling and then cool to 90°C, add 40 kg of gelatin solution dropwise into the stirring tank and continue stirring for 15 min to obtain a starch mixture.

[0039] S4: Peel and shred ginger, add shredded ginger, water and citric acid in a mass ratio of 100:300:0.014 into a stirred tank, heat at 60°C for 35 minutes, squeeze juice with a juicer and filter with gauze, collect the filtrate to obtain ginger juice. Mix glucose and xylitol in a mass ratio of 1:2 to obtain a sweetener. Juice fresh lemons and filter to obtain lemon juice.

[0040] S5: Add 44.577 kg of ginger juice and 89.181 kg of sweetener into the stirring kettle, stir at 300 r / min for 10 min, heat to boiling and then cool to 90°C, add 30 L of starch mixture into the stirring kettle and continue stirring for 10 min, add 9.553 kg of lemon juice into the stirring kettle at 65°C, continue stirring for 10 min, pour the mixture into a mold and cool and shape to obtain finished ginger jelly, thereby completing the production of ginger jelly products.

[0041] Comparative Example 1: Based on Example 3, in step S3, potato resistant starch is replaced with conventional potato starch, and the other steps remain unchanged to prepare a ginger jelly product.

[0042] Comparative Example 2: Based on Example 3, locust bean gum was not added in step S3, and the other steps remained unchanged to prepare a ginger jelly product.

[0043] The raw materials used in the embodiments and comparative examples are all commercially available products.

[0044] Performance tests were performed on Examples 1 to 3 and Comparative Examples 1 to 2. The potato resistant starch in Examples 1 to 3 and the potato starch in Comparative Example 1 were prepared into sample solutions with a mass concentration of 1%, respectively. Distilled water was used as a reference solution, and the transmittance at 620 nm was tested in a 3 cm cuvette to evaluate the effect of potato resistant starch on the transparency of ginger jelly. The hardness, chewiness and deformation resistance of the ginger jelly in Examples 1 to 3 and Comparative Examples 1 to 2 were tested by TPA testing (using a P / 36R cylindrical probe and a test speed of 2×10 -3 m / s, compression rate 25%, trigger force 5g, dwell time 5s), the results are taken as the average of 10 tests. The results are shown in Table 1:

[0045] Table 1

[0046]

[0047]

[0048] As can be seen from Table 1, the potato resistant starch used in Examples 1 to 3 has higher transparency and can improve the appearance quality of the ginger jelly product. After TPA testing, the ginger jelly product in the example has higher hardness and chewiness, and the deformation resistance rate is greater than 90%, and has good sensory properties, indicating that the addition of potato resistant starch can improve the transparency and deformation resistance of the ginger jelly product, and the addition of locust bean gum can improve the hardness and chewiness of the ginger jelly product.

[0049] It should be noted that, in this article, terms such as "comprises", "includes" or any other variations thereof are intended to cover non-exclusive inclusion, so that a process, method, article or apparatus that includes a series of elements includes not only those elements, but also other elements not explicitly listed, or also includes elements inherent to such process, method, article or apparatus.

[0050] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A method for producing a ginger candy product, characterized in that: The steps include: Step 1: Peel and shred the ginger, add the shredded ginger, clean water and citric acid in a mass ratio of 100:300:0.014 into a stirring kettle, heat at 55-60°C for 30-35 minutes, squeeze the juice and filter with gauze, collect the filtrate to obtain ginger juice; Step 2: Add potato resistant starch, locust bean gum, monoglyceride and water into a stirring tank, stir at 200-300 r / min for 60-80 min, heat to boiling and then cool to 80-90° C., drop gelatin solution into the stirring tank and continue stirring for 10-15 min to obtain a starch mixture; Step 3: Add ginger juice and sweetener to the stirring kettle, stir at 200-300r / min for 5-10min, heat to boiling and then cool to 80-90℃, add starch mixture and continue stirring for 5-10min, add lemon juice to the stirring kettle at 55-65℃, continue stirring for 5-10min, pour the mixture into a mold and cool it to shape, to obtain the finished ginger jelly, thus completing the production of ginger jelly.

2. The method for making a ginger candy product according to claim 1, characterized in that: The dosage ratio of the ginger juice, the sweetener, the starch mixture and the lemon juice is 44.577 g:89.181 g:30 mL:9.553 g.

3. The method for making a ginger candy product according to claim 1, characterized in that: The gelatin solution is prepared by the following steps: Add gelatin and water in a 1:1 mass ratio into a stirring tank, mix, let stand for 1 hour, and heat at 80±5°C for 20±2 minutes to obtain a gelatin solution.

4. The method for making a ginger candy product according to claim 1, characterized in that: The sweetener is prepared by mixing glucose and xylitol in a mass ratio of 1:

2.

5. The method for making a ginger candy product according to claim 1, characterized in that: The mass ratio of the potato resistant starch, locust beans, monoglyceride, clean water and gelatin solution is 1:0.02:0.029:0.2-0.3:

4.

6. The method for making a ginger candy product according to claim 1, characterized in that: The potato resistant starch is prepared by the following steps: The pyrolyzed potato dextrin and 0.05 mol / L phosphate buffer solution are added to an enzymolysis tank and mixed evenly, a high temperature resistant α-amylase is added, and enzymolysis is carried out at 95±0.5°C for 25-30 min. After natural cooling, the pH value is adjusted to neutral with a sodium hydroxide solution, and a neutral protease is added. The enzymolysis is carried out at 60°C±0.5°C for 30-40 min. The pH value is adjusted to 4.2-4.5 with a hydrochloric acid solution, and glucosidase is added to continue enzymolysis for 25-30 min, and then heated to boiling for 10-15 min to inactivate the enzyme in the enzymolysis solution, and the solution is naturally cooled, centrifuged at 5000 r / min for 15-20 min, and the supernatant is subjected to resin decolorization, dialysis desalting, concentration treatment, and then freeze-dried to obtain potato resistant starch.

7. The method for making a ginger candy product according to claim 6, characterized in that: The mass ratio of the pyrolyzed potato starch dextrin, phosphate buffer, high temperature resistant alpha-amylase, neutral protease and glucosidase is 100:80-120:0.5-0.8:0.2-0.3:0.2-0.

3.

8. The method for producing a ginger candy product according to claim 6, characterized in that: The pyrolyzed potato dextrin is prepared by the following steps: The potato starch is moistened with 1 wt% hydrochloric acid solution, dried at 45-50°C, pyrolyzed at 170-180°C for 80-90 minutes, and cooled naturally to obtain pyrolyzed potato dextrin.

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