阅读说明：本技术 一种陈皮姜糖溶块及其包装结构及其制备方法 (Dried orange peel and ginger sugar dissolving block and packaging structure and preparation method thereof ) 是由 匡海明 陈维跃 黄雅媚 于 2021-09-02 设计创作，主要内容包括：本发明公开了一种陈皮姜糖溶块及其包装结构及其制备方法,包括内芯和完全包裹内芯的外包层,内芯设有底层、夹层和顶层,底层和顶层均为包含有陈皮萃取物的第一固化糖层,夹层为包合有姜萃取物的包合物粉末层,外包层为第二固化糖层切设有糯米纸完全包裹,糯米纸和陈皮姜糖溶块之间夹合有揭开条,对姜的有效成分进行萃取,既保证了饮用者摄入足量的有效成分,又避免了饮用时姜粉、姜粒等产生的粗糙口感；对姜的萃取物进行包合并形成夹层,避免挥发性成分散失,同时隔离引起辛辣口感的成分,饮用时口感温和,还添加了陈皮萃取物,使本发明饮用时具有柑橘的香气,能够缓解女性生理期疼痛,手脚冰冷现象,秋冬季节常喝暖身预防感冒。(The invention discloses a dried orange peel ginger sugar dissolving block and a packaging structure and a preparation method thereof, and the dried orange peel ginger sugar dissolving block comprises an inner core and an outer coating layer which completely wraps the inner core, wherein the inner core is provided with a bottom layer, an interlayer and a top layer, the bottom layer and the top layer are both first solidified sugar layers containing dried orange peel extracts, the interlayer is an inclusion compound powder layer which contains ginger extracts, the outer coating layer is a second solidified sugar layer which is cut and completely wrapped by glutinous rice paper, and an uncovering strip is clamped between the glutinous rice paper and the dried orange peel ginger sugar dissolving block to extract effective components of ginger, so that not only is the sufficient intake of the effective components of a drinker ensured, but also the rough mouthfeel caused by ginger powder, ginger granules and the like during drinking is avoided; the ginger extract is included to form an interlayer, so that the loss of volatile components is avoided, components causing spicy taste are isolated, the taste is mild when the ginger extract is drunk, the orange peel extract is added, so that the orange peel tea has orange fragrance when the ginger extract is drunk, the pain of women in the physiological period and the cold phenomenon of hands and feet can be relieved, and the ginger extract is drunk warm and warm in autumn and winter to prevent cold.)

1. The utility model provides a tangerine peel ginger sugar dissolving block which characterized in that includes the inner core and wraps up the surrounding layer of inner core completely, the inner core is equipped with bottom, intermediate layer and top layer, bottom and top layer are first solidification sugar layer, first solidification sugar layer contains the tangerine peel extract, the intermediate layer is the inclusion complex powder layer that has the ginger extract, the surrounding layer is second solidification sugar layer, first solidification sugar layer and second solidification sugar layer are formed by brown sugar or/and the solidification of brown sugar.

2. The orange peel ginger sugar dissolving block according to claim 1, wherein the outer surface of the outer coating is completely wrapped with glutinous rice paper.

3. Packaging structure of tangerine peel ginger sugar dissolving block, its characterized in that is equipped with the tangerine peel ginger sugar dissolving block of glutinous rice paper complete parcel, the clamp has between glutinous rice paper and the tangerine peel ginger sugar dissolving block and has uncovered the strip, it does not dissolve the piece with tangerine peel ginger sugar and take place the adhesion to uncover the strip, the one end of uncovering the strip is passed through the banding of glutinous rice paper exposes externally.

4. The packaging structure as claimed in claim 3, wherein the tangerine peel ginger sugar dissolving block is placed in a matched opening box, one surface of the tangerine peel ginger sugar dissolving block, which is clamped with the uncovering strip, faces to the opening of the opening box, and the opening box, in which the tangerine peel ginger sugar dissolving block is placed, is independently sealed in a packaging bag.

5. The preparation method of the dried orange peel ginger sugar dissolving block is characterized by comprising the following steps:

(1) cleaning, drying, crushing and extracting ginger to obtain a ginger extract;

(2) clathrating the ginger extract, and drying to obtain powder including the ginger extract;

(3) cleaning, drying, crushing and extracting the dried orange peel to obtain an orange peel extract;

(4) cleaning, chopping, squeezing and filtering sugarcane, adding water for decocting, adjusting the pH to 4.0-4.3 when the moisture content of the syrup is reduced to 30-35%, setting the temperature to be 100 plus materials and 120 ℃, and decocting for 80-100min to obtain syrup, wherein the syrup is kept in an uncured state for later use, and the conversion rate of the syrup is 60-65%;

(5) taking part of the syrup prepared in the step (4), slowly cooling to 50-60 ℃ under the condition of keeping stirring, pre-dissolving the dried orange peel extract into ethanol, pouring the ethanol into the syrup, uniformly stirring, and preventing the dried orange peel extract from volatilizing by utilizing the high viscosity and compactness of the syrup to prepare the syrup mixed with the dried orange peel extract;

(6) dividing the syrup prepared in the step (5) into two parts, pouring one part of the syrup into a mold, flattening the syrup to be used as a bottom layer, uniformly spraying the powder which is prepared in the step (2) and is coated with the ginger extract on the top surface of the bottom layer by adopting powder spraying equipment to be used as an interlayer, pouring the other part of the syrup into the mold, flattening the syrup to be used as a top layer, and cutting the solidified finished product into a plurality of blocks to be used as inner cores of the dried orange peel and ginger sugar dissolving blocks;

(7) and (4) completely wrapping the single inner core by using the syrup left in the step (4), further sealing volatile substances of the ginger and the dried orange peel, and curing to obtain the dried orange peel ginger sugar dissolving block.

6. The preparation method according to claim 5, wherein the dried orange peel ginger sugar dissolving block prepared in the step (7) is conveyed to a glutinous rice paper packaging device, a single piece of glutinous rice paper is fixed with a tearing strip exceeding the edge by a sealed edge, the single piece of glutinous rice paper completely wraps the dried orange peel ginger sugar dissolving block, and one end of the tearing strip is exposed to the outside.

7. The method of claim 5, wherein the step (1) comprises steam distillation, squeezing, solvent extraction, or supercritical CO extraction₂An extraction method.

8. The method according to claim 5, wherein the inclusion of step (2) comprises including the ginger extract with β -cyclodextrin using a saturated aqueous solution method.

9. The method of claim 5, wherein the step (3) of extracting is carried out by steam distillation, CO-water distillation, supercritical CO₂Extraction, continuous phase change extraction or enzymolysis-assisted methods.

10. The process according to claim 5, wherein the pH in the step (4) is adjusted with citric acid or tartaric acid.

Technical Field

The invention belongs to the field of food, and particularly relates to a dried orange peel and ginger sugar dissolving block, a packaging structure of the dried orange peel and ginger sugar dissolving block and a preparation method of the dried orange peel and ginger sugar dissolving block.

Background

The ginger has the functions of warming channels, dispelling cold and dispelling cold, the brown sugar or the brown sugar has the effects of tonifying qi, nourishing blood, strengthening spleen, warming stomach, dispelling wind, dispelling cold and promoting blood circulation to remove blood stasis, the brown sugar or the brown sugar can warm channels, dispel cold, invigorate stomach and remove blood stasis by combining the effects of warming channels, dispelling cold, invigorating stomach and dispelling blood stasis, and the brown sugar or the brown sugar is common in compatibility, and the existing ginger sugar product has various eating modes.

However, if the compatibility function of the ginger sugar product is to be realized effectively, a sufficient amount of ginger needs to be added, so that the ginger sugar product has a spicy taste and is easy to cause the unpleasant taste of a drinker, and the existing ginger sugar product has rough treatment on the ginger and is generally simply cut or ground into pieces.

Disclosure of Invention

Aiming at the problems in the related art, the invention provides a dried orange peel ginger sugar dissolving block, a packaging structure thereof and a preparation method thereof, so as to overcome the technical problems in the prior related art.

The technical scheme of the invention is realized as follows:

the utility model provides a tangerine peel ginger sugar dissolving block, includes the inner core and wraps up the surrounding layer of inner core completely, the inner core is equipped with bottom, intermediate layer and top layer, bottom and top layer are first solidification sugar layer, first solidification sugar layer contains the tangerine peel extract, the intermediate layer is the inclusion complex powder layer that has the ginger extract, the surrounding layer is second solidification sugar layer, first solidification sugar layer and second solidification sugar layer are formed by brown sugar or/and the solidification of brown sugar.

The outer surface of the outer wrapping layer is completely wrapped by glutinous rice paper.

The invention extracts the effective components of the ginger, thereby not only ensuring that a drinker intakes sufficient effective components, but also avoiding the rough mouthfeel generated by ginger powder, ginger granules and the like during drinking; in addition, as the extract of the ginger contains volatile components (zingerone, gingerol and the like), and in order to avoid generating spicy taste during drinking, the extract of the ginger is included to form the interlayer, so that the loss of the volatile components is avoided, and the components (gingerol and the like) causing the spicy taste are isolated, so that the taste of the dried orange peel and ginger sugar dissolving block is milder during drinking.

The dried orange peel extract is added into the soluble block, the dried orange peel is bitter and pungent, has warm property, has strong functions of regulating qi, strengthening spleen, harmonizing stomach and preventing vomiting, is compatible with ginger, has strong functions of warming yang, dispelling cold, regulating spleen, removing dampness, harmonizing stomach, eliminating dampness, regulating qi, lowering adverse qi and preventing vomiting, and simultaneously volatile substances (furfural, d-limonene, alpha-terpineol and the like) in the dried orange peel extract can enable the dried orange peel and ginger sugar soluble block to have the fragrance of citrus when being drunk.

Considering that if the dried orange peel extract is directly mixed and added in a conventional manner, volatile components are gradually lost along with the lapse of time, but if an inclusion method consistent with that of the ginger extract is adopted to prevent volatilization, the ingredients generating the citrus fragrance are also included together, so that the beverage does not have the citrus fragrance, which is contrary to the design idea of the invention, therefore, the invention fully utilizes the high viscosity and compactness of the syrup to carry out double inclusion on the dried orange peel extract, adding pericarpium Citri Tangerinae extract into the first solidified sugar layer, forming the inner core together with the clathrate powder layer, which is a first multiple inclusion, and arranging the second solidified sugar layer without pericarpium Citri Tangerinae extract to completely include the inner core, which is a second multiple inclusion, thereby avoiding the volatile components of the dried orange peel from dissipating, but when the dried orange peel is brewed, the dried orange peel can be dissolved and dispersed in water along with the melting of the sugar layer to release fragrance; in addition, volatile components generally need to be stored in a dark place, and dark syrup can prevent light from being emitted to the maximum extent, so that the activity is prevented from being reduced.

Because the clathrate powder containing the ginger extract is difficult to shape and easy to scatter after shaping, the syrup is clamped between the two components by utilizing the fluidity and the high viscosity of the syrup, and then the syrup is solidified by a mould to form a regular inner core and form double clathrates, thereby further preventing the volatile substances of the ginger from escaping.

One of the main selling points of the ginger sugar product is that no functional additives such as preservatives are added, so that the problems of relatively short storage life and poor preservation performance are caused, and a mildew phenomenon may occur.

In order to solve the above problems, the inventors have adopted the idea that: the method avoids the crystallization on the surface of the dried orange peel ginger sugar dissolving block caused by low temperature as much as possible, so that the dried orange peel ginger sugar dissolving block can be basically judged to be mildewed once white frost appears, and the problem of mistaken eating of a drinker due to inaccurate judgment is solved.

The saturation degree of the syrup can be improved by improving the proportion of the converted sugar in the syrup, the sugar crystallization can be inhibited, and the osmotic pressure is increased, so that the invert sugar content of the syrup for preparing the first solidified sugar layer and the second solidified sugar layer accounts for 60-65% of the total sugar content, and the tangerine peel and ginger sugar dissolving block can not separate out the crystallization even at low temperature.

When the invert sugar proportion in the syrup is too high, the problem of easy moisture absorption and moisture regain exists, the outer surface of the second solidified sugar layer (namely the outer coating) is completely wrapped by the glutinous rice paper, so that the outer coating is not in direct contact with the external environment, the moisture absorption of the second solidified sugar layer is avoided to the maximum extent to cause deterioration, and the glutinous rice paper is a water-soluble substance, can be put into water to be dissolved together during drinking, and is convenient to eat.

The packaging structure of tangerine peel ginger sugar dissolving block is equipped with the complete parcel of glutinous rice paper tangerine peel ginger sugar dissolving block, because glutinous rice paper generally is translucent or opaque, and wraps up can produce glutinous even with the surrounding layer surface behind the surrounding layer, difficult follow the extexine tears from, is unfavorable for observing whether there is the moldy phenomenon, contradicts with the foretell design thinking of avoiding eating by mistake, consequently, the clamp has between glutinous rice paper and the tangerine peel ginger sugar dissolving block to take off the strip, take off the strip and not take place glutinous even with tangerine peel ginger sugar dissolving block, the one end of taking off the strip is passed through the banding of glutinous rice paper exposes externally.

The glutinous rice paper part clamped with the uncovering strip cannot be adhered to the outer covering layer, one end of the uncovering strip exposed by tearing is further torn, so that whether the outer covering layer has a mildew phenomenon or not can be observed, the mildew is avoided from being eaten by mistake, the uncovering strip pinched by fingers breaks away from the glutinous rice paper along with the uncovering action, and the glutinous rice paper is discarded, so that the dissolved block of the brewed beverage is guaranteed to be clean and sanitary.

Specifically, the material of the uncovering strip is not particularly limited, as long as the material can be directly contacted with food and is not easy to be adhered with the dried orange peel ginger sugar dissolving block, such as a BOPP/LLDPE composite film, a BOPP/CPP composite film, a BOPP/VMPET/LLDPE three-layer composite film, and the like.

Specifically, the tangerine peel and ginger sugar dissolving block is placed in an adaptive opening box, one surface of the tangerine peel and ginger sugar dissolving block, which is clamped with the uncovering strips, faces to an opening of the opening box, and the opening box is designed and used for: the tearing strip is convenient to hold by hand to tear the tearing strip, and has the auxiliary moisture-proof function. Place the opening box of tangerine peel ginger sugar dissolving block independently seals in the wrapping bag, as independent extranal packing, conveniently carries, cooperates with foretell glutinous rice paper and opening box simultaneously, accomplishes the isolation to the tangerine peel ginger sugar block jointly.

The preparation method of the dried orange peel ginger sugar dissolving block comprises the following steps:

(1) cleaning ginger, drying until the water content is below 9%, crushing and sieving, taking ginger granules with the granularity of 24-50 meshes as extraction raw materials, and extracting to obtain a ginger extract;

specifically, the extraction of the step (1) can adopt a steam distillation method, a squeezing method, a solvent extraction method or supercritical CO₂An extraction method. Preferably supercritical CO₂Compared with other extraction methods, the supercritical extraction method not only extracts volatile oil components, but also extracts fat-soluble components and water-soluble components, has high extraction efficiency and strong extraction capability, is favorable for improving the utilization rate of the ginger, avoids using organic solvents, and ensures that the ginger is ensuredThe integrity of the active ingredients;

the supercritical CO₂The specific setting parameters of the extraction method are as follows: extracting under 20-25Mpa at 35-45 deg.C, and controlling CO₂The flow rate is 25-35L/h, and the extraction time is 2.5-3.5 h.

(2) Clathrating the ginger extract, and drying to obtain powder containing the ginger extract, so that volatile components in the ginger extract are prevented from dissipating, and the spicy taste of the ginger extract is covered;

specifically, the inclusion in step (2) may be performed by using a saturated aqueous solution method to allow the beta-cyclodextrin to include the ginger extract, specifically:

dispersing the prepared ginger extract into a proper amount of solvent, such as absolute ethyl alcohol, wherein the volatile oil is directly added into a cyclodextrin solution because the extract comprises the volatile oil (with certain viscosity), so that the extract is not beneficial to fully colliding with beta-cyclodextrin and further being included, and the absolute ethyl alcohol is used for dissolving to increase the dispersibility and improve the inclusion rate;

drying beta-cyclodextrin at 60-65 deg.c for 2-2.5 hr, adding water, heating in an ultrasonic reactor to 75-85 deg.c and stirring;

thirdly, reducing the beta-cyclodextrin solution prepared in the second step to 50-60 ℃, adding the ginger extract dispersion liquid in the first step for a few times under the condition of keeping stirring, adjusting the pH to 4.5-5.5 by using citric acid, adding a proper amount of Tween as an emulsifier, and fully reacting for 40-90min under the condition of keeping ultrasonic to prepare a suspension;

specifically, the weight ratio of the ginger extract to the beta-cyclodextrin is 1:8-15, and the weight ratio of the tween to the beta-cyclodextrin is 1: 3-8;

when the inclusion temperature is higher than 60 ℃, the dissolution rate of beta-cyclodextrin can be increased and the inclusion rate can be increased, but at the same time, a high-temperature stirring environment is formed, so that a large amount of volatile oil escapes, and when the inclusion temperature is lower than 50 ℃, the dissolution rate of beta-cyclodextrin is too low although the problem of excessive escape of volatile oil does not exist, so that the inclusion is preferably performed at an ambient temperature of 50-60 ℃.

Standing, refrigerating at 0-5 ℃ for at least 24h, filtering without cleaning (retaining the ginger extract which is not included), and drying in vacuum at the low temperature of below 45 ℃ to obtain the white powdery inclusion compound.

It should be noted that the present invention does not seek to have a high inclusion rate, and even if a part of the ginger extract is not included to prepare the inner core, or is dissolved out when drinking, the effect of the present invention is not substantially affected, or the optimum effect of the present invention is desired because the present invention does not want to completely cover the pungent taste of ginger, the slight pungent taste can relieve the sense of greasiness, and in addition, the combination of the fragrance volatilized from ginger and the fragrance from dried orange peel can make the flavor of the present invention richer.

(3) Cleaning, drying, crushing and extracting the dried orange peel to obtain an orange peel extract;

specifically, the extraction of step (3) can adopt a steam distillation method, a CO-water distillation method and supercritical CO₂Extraction, continuous phase change extraction or enzymolysis-assisted methods.

Preferably supercritical CO₂Compared with other extraction methods, the supercritical extraction method not only extracts volatile oil components, but also extracts fat-soluble components and water-soluble components, has high extraction efficiency and strong extraction capability, is favorable for improving the utilization rate of the dried orange peel, avoids using organic solvents, and ensures the integrity of the active ingredients of the dried orange peel.

The supercritical CO₂The specific setting parameters of the extraction method are as follows: extracting under 15-25Mpa at 35-45 deg.C, and controlling CO₂The flow rate is 20-30L/h, and the extraction time is 1.5-2 h.

(4) Cleaning, chopping, squeezing and filtering sugarcane, adding water for decocting, adjusting the pH to 4.0-4.3 when the moisture content of the syrup is reduced to 30-35%, setting the temperature to be 100 plus materials and 120 ℃, and decocting for 80-100min to obtain syrup which is kept in an uncured state for later use, wherein the invert sugar content of the syrup accounts for 60-65% of the total sugar content;

specifically, citric acid or tartaric acid is adopted to adjust the pH in the step (4).

(5) And (4) taking part of the syrup prepared in the step (4), slowly cooling to 50-60 ℃ under the condition of keeping stirring, pre-dissolving the dried orange peel extract into ethanol, pouring the ethanol into the syrup, uniformly stirring, and preventing the dried orange peel extract from volatilizing by utilizing the high viscosity and compactness of the syrup to prepare the syrup mixed with the dried orange peel extract.

(6) Dividing the syrup prepared in the step (5) into two parts, pouring one part of the syrup into a mold, spreading the syrup to be used as a bottom layer, uniformly spraying the powder which is prepared in the step (2) and is coated with the ginger extract on the top surface of the bottom layer by adopting powder spraying equipment to be used as an interlayer, pouring the other part of the syrup into the mold, spreading the syrup to be used as a top layer, and dividing a solidified finished product into a plurality of blocks to be used as inner cores of the dried orange peel ginger sugar dissolving blocks.

(7) And (4) slowly cooling to 50-60 ℃ under the condition that the residual and uncured syrup in the step (4) is kept stirred, completely wrapping the single inner core by adopting the syrup to form an outer wrapping layer, putting the outer wrapping layer into a mould before the syrup is cured, shaping by utilizing the mould, further sealing volatile substances of the ginger and the dried orange peel, and curing to obtain the dried orange peel ginger sugar dissolving block.

Specifically, the dried orange peel ginger sugar dissolving block prepared in the step (7) is conveyed to a glutinous rice paper packaging device, the single piece of glutinous rice paper is specially customized, a uncovering strip exceeding the edge of the single piece of glutinous rice paper is fixed on the sealed edge of the single piece of glutinous rice paper, the single piece of glutinous rice paper completely wraps the dried orange peel ginger sugar dissolving block, and one end of the uncovering strip is exposed to the outside.

Specifically, the dried orange peel ginger sugar dissolving blocks which are packaged by the sticky rice paper are placed into an adaptive opening box, a small packaging bag is adopted for independent packaging, and finally other subsequent packaging procedures such as box packaging, bagging, packaging and the like are carried out.

Specifically, the weight ratio of each component is as follows: 2-5% of pericarpium citri reticulatae volatile oil, 10-30% of ginger inclusion compound powder and the balance syrup.

The ginger adopted by the invention is small yellow ginger in Yunobi plateau, the syrup is prepared by decocting sugarcane in a key water quality protection area at the junction of the Dongjiang river basin and the Beihui return line, and authentic Xinhui tangerine peel is added, so that the tangerine peel and ginger sugar are dissolved and are supplemented but not dried, and the syrup is warm, moist and nourishing.

The invention has the beneficial effects that: the effective components of the ginger are extracted, so that the sufficient effective components are ensured to be taken by a drinker, and the rough mouthfeel caused by ginger powder, ginger granules and the like during drinking is avoided; in addition, as the extract of the ginger contains volatile components, and in order to avoid the spicy taste generated during drinking, the extract of the ginger is included to form the interlayer, so that the loss of the volatile components is avoided, and the components causing the spicy taste are isolated, so that the taste of the dried orange peel and ginger sugar dissolving block is milder during drinking.

(2) The dried orange peel extract is added, the dried orange peel is bitter and pungent, has the effects of regulating qi, tonifying spleen, harmonizing stomach and preventing vomiting, is compatible with ginger, has the effects of warming yang, dispelling cold, regulating spleen, removing dampness, harmonizing stomach, eliminating dampness, regulating qi, lowering adverse qi and preventing vomiting, and has strong effects of regulating qi, lowering adverse qi and preventing vomiting.

Drawings

FIG. 1 is a schematic cross-sectional view of a sugar-dissolving block of dried orange peel and ginger of the present invention;

fig. 2 is a schematic diagram of a packaging structure of the dried orange peel ginger sugar dissolving block.

Reference numerals

The sugar-free candy comprises an outer coating layer 1, a first solidified sugar layer 2, an inclusion compound powder layer 3, a uncovering strip 4, glutinous rice paper 5 and an open box 6.

Detailed Description

The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

In the description of the present invention, it is to be understood that the terms "center", "longitudinal", "lateral", "length", "width", "thickness", "upper", "lower", "front", "rear", "left", "right", "vertical", "horizontal", "top", "bottom", "inner", "outer", "clockwise", "counterclockwise", and the like, indicate orientations and positional relationships based on those shown in the drawings, and are used only for convenience of description and simplicity of description, and do not indicate or imply that the equipment or element being referred to must have a particular orientation, be constructed and operated in a particular orientation, and thus, should not be considered as limiting the present invention.

Example 1

The preparation method of the dried orange peel ginger sugar dissolving block comprises the following steps:

(1) cleaning ginger, drying to water content below 9%, pulverizing, sieving, extracting with 24 mesh ginger granule, and subjecting to supercritical CO extraction₂Extracting to obtain rhizoma Zingiberis recens extract;

the supercritical CO₂The specific setting parameters of the extraction method are as follows: the extraction pressure is 25Mpa, the extraction temperature is 45 ℃, and CO is controlled₂The flow rate was 35L/h and the extraction time was 3.5 h.

(2) And (3) clathrating the ginger extract, drying, and clathrating the ginger extract with beta-cyclodextrin by adopting a saturated aqueous solution method to obtain powder including the ginger extract.

The specific operation is as follows:

dispersing the prepared ginger extract into a proper amount of absolute ethyl alcohol;

drying beta-cyclodextrin at 60 ℃ for 2h, adding water, heating the mixture to 75 ℃ in an ultrasonic reaction kettle, and fully and uniformly stirring;

thirdly, reducing the beta-cyclodextrin solution prepared in the second step to 50 ℃, adding the ginger extract dispersion liquid in the first step for a few times under the condition of keeping stirring, adjusting the pH to 4.5 by using citric acid, adding a proper amount of Tween as an emulsifier, and fully reacting for 40min under the ultrasonic condition to prepare an inclusion compound suspension;

specifically, the weight ratio of the ginger extract to the beta-cyclodextrin is 1:8, and the weight ratio of the tween to the beta-cyclodextrin is 1: 3.

Standing, refrigerating at 0 ℃ for 24h, filtering without cleaning, and vacuum drying at the low temperature of below 45 ℃ to obtain the white powdery inclusion compound.

(3) Cleaning pericarpium Citri Tangerinae, oven drying, pulverizing, and passing through supercritical CO₂Extracting to obtain pericarpium Citri Tangerinae extract;

the supercritical CO₂The specific setting parameters of the extraction method are as follows: extracting at 15MPa and 35 deg.C under CO control₂The flow rate was 20L/h and the extraction time was 1.5 h.

(4) Cleaning, chopping, squeezing and filtering sugarcane, adding water, decocting, adjusting pH to 4.0 by citric acid or tartaric acid when water content of syrup is reduced to 30%, setting temperature to 100 ℃, and decocting for 80min to obtain syrup, wherein the syrup is kept in an uncured state and is used, and the invert sugar content of the syrup accounts for 60% of the total sugar content;

(5) and (4) taking part of the syrup prepared in the step (4), slowly cooling to 50 ℃ under the condition of keeping stirring, pre-dissolving the dried orange peel extract into ethanol, pouring into the syrup, and uniformly stirring to obtain the syrup mixed with the dried orange peel extract.

(6) Dividing the syrup prepared in the step (5) into two parts, pouring one part of the syrup into a mold, spreading the syrup to be used as a bottom layer, uniformly spraying the powder which is prepared in the step (2) and is coated with the ginger extract on the top surface of the bottom layer by adopting powder spraying equipment to be used as an interlayer, pouring the other part of the syrup into the mold, spreading the syrup to be used as a top layer, and dividing a solidified finished product into a plurality of blocks to be used as inner cores of the dried orange peel ginger sugar dissolving blocks.

(7) And (4) slowly cooling to 50 ℃ under the condition that the residual and uncured syrup in the step (4) is kept stirred, completely wrapping the inner core by adopting the syrup to form an outer wrapping layer, putting the outer wrapping layer into a mould before the syrup is cured, shaping by utilizing the mould, further sealing volatile substances of the ginger and the dried orange peel, and curing to obtain the dried orange peel ginger sugar dissolving block.

(8) Conveying the dried orange peel ginger sugar dissolving blocks prepared in the step (7) to a glutinous rice paper packaging device, wherein the single piece of glutinous rice paper is specially customized, a uncovering strip exceeding the edge of the single piece of glutinous rice paper is fixed at the sealed edge of the single piece of glutinous rice paper, the single piece of glutinous rice paper completely wraps the dried orange peel ginger sugar dissolving blocks, and one end of the uncovering strip is exposed to the outside.

(9) And (3) putting the dried orange peel ginger sugar dissolving blocks packaged by the sticky rice paper into an adaptive opening box, independently packaging by adopting a small packaging bag, and then performing other subsequent packaging procedures such as box packaging, bagging, packaging and the like.

The weight ratio of each component of the single tangerine peel and ginger sugar dissolving block is as follows: pericarpium Citri Tangerinae volatile oil 2%, rhizoma Zingiberis recens clathrate powder 10%, and syrup in balance.

Referring to fig. 1, the tangerine peel ginger sugar dissolving block that makes, including inner core (2,3) and the surrounding layer 1 of parcel inner core completely, inner core (2,3) are equipped with bottom, intermediate layer and top layer, bottom and top layer are first solidification sugar layer 2, first solidification sugar layer 2 includes the tangerine peel extract, the intermediate layer is the inclusion compound powder layer 3 that has the ginger extract for the inclusion, surrounding layer 1 is second solidification sugar layer, first solidification sugar layer 2 and second solidification sugar layer are formed by the solidification of brown sugar, the surface of surrounding layer 1 is equipped with 5 complete parcels of glutinous rice paper.

The first solidified sugar layer 2 and the second solidified sugar layer have a sugar syrup having an invert sugar content of 60% of the total sugar content.

Referring to fig. 2, the packaging structure of the tangerine peel and ginger sugar dissolving block is provided with glutinous rice paper 5 which completely wraps the tangerine peel and ginger sugar dissolving block, an uncovering strip 4 is clamped between the glutinous rice paper 5 and the tangerine peel and ginger sugar dissolving block, the uncovering strip 4 is not adhered to the tangerine peel and ginger sugar dissolving block, one end of the uncovering strip 4 is exposed outside through the sealed edge of the glutinous rice paper 5, the uncovering strip 4 is made of a BOPP/LLDPE composite film, and one surface of the uncovering strip 4 which is clamped faces an opening of the opening box 6.

Example 2

The preparation method of the dried orange peel ginger sugar dissolving block comprises the following steps:

(1) cleaning ginger, drying to water content below 9%, pulverizing, sieving, extracting with 50 mesh ginger granule, and subjecting to supercritical CO extraction₂Extracting to obtain rhizoma Zingiberis recens extract;

the supercritical CO₂The specific setting parameters of the extraction method are as follows: extracting at 20MPa and 35 deg.C under CO control₂The flow rate was 25L/h and the extraction time was 2.5 h.

(2) And (3) clathrating the ginger extract, drying, and clathrating the ginger extract with beta-cyclodextrin by adopting a saturated aqueous solution method to obtain powder including the ginger extract.

The specific operation is as follows:

dispersing the prepared ginger extract into a proper amount of absolute ethyl alcohol;

drying beta-cyclodextrin at 65 deg.c for 2.5 hr, adding water, heating in ultrasonic reactor to 85 deg.c and stirring;

thirdly, reducing the beta-cyclodextrin solution prepared in the second step to 60 ℃, adding the ginger extract dispersion liquid in the first step for a few times under the condition of keeping stirring, adjusting the pH to 5.5 by using citric acid, adding a proper amount of Tween as an emulsifier, and fully reacting for 90min under the ultrasonic condition to prepare an inclusion compound suspension;

specifically, the weight ratio of the ginger extract to the beta-cyclodextrin is 1:15, and the weight ratio of the tween to the beta-cyclodextrin is 1: 8.

Standing, refrigerating at 5 ℃ for 24h, filtering, and drying in vacuum at the low temperature of below 45 ℃ without cleaning to obtain the white powdery inclusion compound.

(3) Cleaning pericarpium Citri Tangerinae, oven drying, pulverizing, and passing through supercritical CO₂Extracting to obtain pericarpium Citri Tangerinae extract;

the supercritical CO₂The specific setting parameters of the extraction method are as follows: the extraction pressure is 25Mpa, the extraction temperature is 45 ℃, and CO is controlled₂The flow rate was 30L/h and the extraction time was 2 h.

(4) Cleaning, chopping, squeezing and filtering sugarcane, adding water, decocting, adjusting pH to 4.3 by citric acid or tartaric acid when the water content of the syrup is reduced to 35%, setting the temperature at 120 ℃, and decocting for 100min to obtain syrup which is kept in an uncured state for later use, wherein the invert sugar content of the syrup accounts for 65% of the total sugar content;

(5) and (4) taking part of the syrup prepared in the step (4), slowly cooling to 60 ℃ under the condition of keeping stirring, pre-dissolving the dried orange peel extract in ethanol, pouring into the syrup, and uniformly stirring to obtain the syrup mixed with the dried orange peel extract.

(6) Dividing the syrup prepared in the step (5) into two parts, pouring one part of the syrup into a mold, spreading the syrup to be used as a bottom layer, uniformly spraying the powder which is prepared in the step (2) and is coated with the ginger extract on the top surface of the bottom layer by adopting powder spraying equipment to be used as an interlayer, pouring the other part of the syrup into the mold, spreading the syrup to be used as a top layer, and dividing a solidified finished product into a plurality of blocks to be used as inner cores of the dried orange peel ginger sugar dissolving blocks.

(7) And (4) slowly cooling to 60 ℃ under the condition that the residual and uncured syrup in the step (4) is kept stirred, completely wrapping the inner core by adopting the syrup to form an outer wrapping layer, putting the outer wrapping layer into a mould before the syrup is cured, shaping by utilizing the mould, further sealing volatile substances of the ginger and the dried orange peel, and curing to obtain the dried orange peel ginger sugar dissolving block.

(8) Conveying the dried orange peel ginger sugar dissolving blocks prepared in the step (7) to a glutinous rice paper packaging device, wherein the single piece of glutinous rice paper is specially customized, a uncovering strip exceeding the edge of the single piece of glutinous rice paper is fixed at the sealed edge of the single piece of glutinous rice paper, the single piece of glutinous rice paper completely wraps the dried orange peel ginger sugar dissolving blocks, and one end of the uncovering strip is exposed to the outside.

(9) And (3) putting the dried orange peel ginger sugar dissolving blocks packaged by the sticky rice paper into an adaptive opening box, independently packaging by adopting a small packaging bag, and then performing other subsequent packaging procedures such as box packaging, bagging, packaging and the like.

The weight ratio of each component of the single tangerine peel and ginger sugar dissolving block is as follows: 5% of pericarpium citri reticulatae volatile oil, 30% of ginger inclusion compound powder and the balance of syrup.

The prepared dried orange peel ginger sugar dissolving block comprises an inner core and an outer coating layer which completely wraps the inner core, wherein the inner core is provided with a bottom layer, an interlayer and a top layer, the bottom layer and the top layer are both first solidified sugar layers, each first solidified sugar layer comprises a dried orange peel extract, the interlayer is an inclusion compound powder layer which is included with the ginger extract, the outer coating layer is a second solidified sugar layer, and the first solidified sugar layer and the second solidified sugar layer are formed by solidifying brown sugar.

The first solidified sugar layer and the second solidified sugar layer have a sugar syrup with an invert sugar content of 65% of the total sugar content.

The packaging structure of the dried orange peel ginger sugar dissolving block is provided with a piece of glutinous rice paper which completely wraps the dried orange peel ginger sugar dissolving block, an uncovering strip is clamped between the glutinous rice paper and the dried orange peel ginger sugar dissolving block and is not adhered to the dried orange peel ginger sugar dissolving block, one end of the uncovering strip is exposed outside through a sealed edge of the glutinous rice paper, the uncovering strip is made of a BOPP/LLDPE composite film, and one surface of the uncovering strip faces towards the opening of the opening box in a clamping mode.

Example 3

The preparation method of the dried orange peel ginger sugar dissolving block comprises the following steps:

(1) cleaning ginger, drying to water content below 9%, pulverizing, sieving, extracting with 35 mesh ginger granule, and subjecting to supercritical CO extraction₂Extracting to obtain rhizoma Zingiberis recens extract;

the supercritical CO₂The specific setting parameters of the extraction method are as follows: the extraction pressure is 23Mpa, the extraction temperature is 40 ℃, and CO is controlled₂The flow rate was 30L/h and the extraction time was 3 h.

(2) And (3) clathrating the ginger extract, drying, and clathrating the ginger extract with beta-cyclodextrin by adopting a saturated aqueous solution method to obtain powder including the ginger extract.

The specific operation is as follows:

dispersing the prepared ginger extract into a proper amount of absolute ethyl alcohol;

drying beta-cyclodextrin at 63 ℃ for 2.2h, adding water, heating the mixture to 80 ℃ in an ultrasonic reaction kettle, and fully and uniformly stirring;

thirdly, reducing the beta-cyclodextrin solution prepared in the second step to 55 ℃, adding the ginger extract dispersion liquid in the first step for a few times under the condition of keeping stirring, adjusting the pH to 5.0 by using citric acid, adding a proper amount of Tween as an emulsifier, and fully reacting for 75min under the ultrasonic condition to prepare an inclusion compound suspension;

specifically, the weight ratio of the ginger extract to the beta-cyclodextrin is 1:11, and the weight ratio of the tween to the beta-cyclodextrin is 1: 5.5.

Standing, refrigerating at 2.5 ℃ for 24h, filtering, washing but not, and vacuum drying at the low temperature of below 45 ℃ to obtain the white powdery inclusion compound.

(3) Cleaning pericarpium Citri Tangerinae, oven drying, pulverizing, and passing through supercritical CO₂Extraction ofPreparing pericarpium Citri Tangerinae extract;

the supercritical CO₂The specific setting parameters of the extraction method are as follows: extracting at 20MPa and 40 deg.C under CO control₂The flow rate was 25L/h and the extraction time was 1.6 h.

(4) Cleaning, chopping, squeezing and filtering sugarcane, adding water, decocting, adjusting pH to 4.2 by citric acid or tartaric acid when the water content of the syrup is reduced to 30-35%, setting the temperature to 110 ℃, and decocting for 90min to obtain syrup which is kept in an uncured state for later use, wherein the invert sugar content of the syrup accounts for 62% of the total sugar content;

(5) and (4) taking part of the syrup prepared in the step (4), slowly cooling to 55 ℃ under the condition of keeping stirring, pre-dissolving the dried orange peel extract in ethanol, pouring into the syrup, and uniformly stirring to obtain the syrup mixed with the dried orange peel extract.

(6) Dividing the syrup prepared in the step (5) into two parts, pouring one part of the syrup into a mold, spreading the syrup to be used as a bottom layer, uniformly spraying the powder which is prepared in the step (2) and is coated with the ginger extract on the top surface of the bottom layer by adopting powder spraying equipment to be used as an interlayer, pouring the other part of the syrup into the mold, spreading the syrup to be used as a top layer, and dividing a solidified finished product into a plurality of blocks to be used as inner cores of the dried orange peel ginger sugar dissolving blocks.

(7) And (4) slowly cooling to 55 ℃ under the condition that the residual and uncured syrup in the step (4) is kept stirred, completely wrapping the single inner core by adopting the syrup to form an outer wrapping layer, putting the outer wrapping layer into a mould before the syrup is cured, shaping by utilizing the mould, further sealing volatile substances of the ginger and the dried orange peel, and curing to obtain the dried orange peel ginger sugar dissolving block.

(8) Conveying the dried orange peel ginger sugar dissolving blocks prepared in the step (7) to a glutinous rice paper packaging device, wherein the single piece of glutinous rice paper is specially customized, a uncovering strip exceeding the edge of the single piece of glutinous rice paper is fixed at the sealed edge of the single piece of glutinous rice paper, the single piece of glutinous rice paper completely wraps the dried orange peel ginger sugar dissolving blocks, and one end of the uncovering strip is exposed to the outside.

(9) And (3) putting the dried orange peel ginger sugar dissolving blocks packaged by the sticky rice paper into an adaptive opening box, independently packaging by adopting a small packaging bag, and then performing other subsequent packaging procedures such as box packaging, bagging, packaging and the like.

The weight ratio of each component of the single tangerine peel and ginger sugar dissolving block is as follows: dried orange peel volatile oil 3.5%, ginger inclusion compound powder 20%, and the balance syrup.

The prepared dried orange peel ginger sugar dissolving block comprises an inner core and an outer coating layer which completely wraps the inner core, wherein the inner core is provided with a bottom layer, an interlayer and a top layer, the bottom layer and the top layer are both first solidified sugar layers, each first solidified sugar layer comprises a dried orange peel extract, the interlayer is an inclusion compound powder layer which is included with the ginger extract, the outer coating layer is a second solidified sugar layer, and the first solidified sugar layer and the second solidified sugar layer are formed by solidifying brown sugar.

The first solidified sugar layer and the second solidified sugar layer have sugar syrup with an invert sugar content of 62% of the total sugar content.

The packaging structure of the dried orange peel ginger sugar dissolving block is provided with a piece of glutinous rice paper which completely wraps the dried orange peel ginger sugar dissolving block, an uncovering strip is clamped between the glutinous rice paper and the dried orange peel ginger sugar dissolving block and is not adhered to the dried orange peel ginger sugar dissolving block, one end of the uncovering strip is exposed outside through a sealed edge of the glutinous rice paper, the uncovering strip is made of a BOPP/LLDPE composite film, and one surface of the uncovering strip faces towards the opening of the opening box in a clamping mode.

Test experiment 1:

the content of volatile oil in the clathrate and the content of volatile oil in the extract (blank recovery) were determined by XD volatile oil assay (A method) of Chinese pharmacopoeia 2005, and the blank recovery was performed 3 times in total.

Calculating the yield of the inclusion compound: the weight of the inclusion compound/(beta-cyclodextrin + effective component) is multiplied by 100 percent

Calculating the utilization rate of the extract: the weight of the volatile oil in the inclusion compound/(the weight of the added effective components multiplied by the blank recovery rate) multiplied by 100 percent.

And (3) testing results: the inclusion rates of the ginger extracts of examples 1 to 3 are 65 to 70%, and it should be noted that this example does not seek a high inclusion rate, and even if a part of the ginger extract is not included, the inner core is made, or the ginger extract is dissolved out when drinking, the effect of the present invention is not substantially affected, or the best effect of the present invention is to be achieved, because this example does not want to completely cover the pungent taste of ginger, the slight pungent taste can relieve the sense of greasiness, and the combination of the fragrance volatilized from ginger and the fragrance of dried orange peel can make the flavor of the present invention richer.

The utilization rates of the tangerine peel extract and the ginger extract are tested, and the examples 1 to 3 are all over 80 percent.

Test experiment 2:

and (3) packaging the finished product of the embodiment 1-3, namely the single-grain package of the dried orange peel and ginger sugar dissolving block, placing the single-grain package at the environmental temperature of 0-10 ℃, opening the independent packaging bag after 3 months, tearing off the tearing strip, and observing whether sugar crystals are separated out.

And (3) testing results: in any of examples 1 to 3, no crystal was precipitated.

Test experiment 3:

and (3) placing the finished product of the embodiment 1-3, namely the single-grain package of the dried orange peel ginger sugar dissolving block under the environment humidity of 65-75%, opening the independent packaging bag after 3 months, tearing off the tearing strip, and observing whether the mildew phenomenon exists or not.

And (3) testing results: no mildew occurred in any of examples 1 to 3.

Variations and modifications to the above-described embodiments may occur to those skilled in the art, which fall within the scope and spirit of the above description. Therefore, the present invention is not limited to the specific embodiments disclosed and described above, and some modifications and variations of the present invention should fall within the scope of the claims of the present invention. Furthermore, although specific terms are employed herein, they are used in a generic and descriptive sense only and not for purposes of limitation.