CN101147576A - 一种鸡内金功能性软糖 - Google Patents
一种鸡内金功能性软糖 Download PDFInfo
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Abstract
本发明公开了一种鸡内金功能性软糖，采用以下组分和含量(以％重量计)：鸡内金3～15％、淀粉糖浆(干固物)20～30％、砂糖45～55％、柠檬酸0.4～0.7％、明胶13～17％、黄原胶0.1～0.4％、海藻酸钠0.1～0.3％、维生素C0.1％、CaCl2溶液少许，总固形物100％。本发明通过将动物源的功能性物质鸡内金做为分散相与明胶、海藻酸钠、黄原胶等原料进行一定的配比混在软糖中，可以补充人类需要的动物源物质，通过香料和糖果的香味巧妙的掩盖鸡内金的味道，让人在享受软糖带来的美味的同时也能得到健康。
Description
技术领域
本发明属于功能性食品，特别涉及一种功能性软糖。
背景技术
自上世纪末开始，功能食品市场发展迅猛。至今全球功能食品的销售额已超过100亿美元。专家预测，未来十年内，全球功能食品的市场份额每年将以10％的速度增长，远超过其他食品和饮料年均2％的增长速度。目前，不仅开发出功能性糖果(在糖果中强化VA，VC，VE和钙)，加钙口香糖也出现在美国糖果市场。全世界功能性糖果的销售额40亿美元，占糖果市场的1/6。功能食品的发展正趋向于天然性，由于从天然资源中提取的功能材料的安全性，因而以天然材料为原料生产的功能食品深受喜爱而赢得了大量的消费人群。但是，市场上所售功能性软糖所添加的功能性物质基本上全部是植物源，忽略了动物源的功能性物质，而人类恰恰需要补充动物源物质。我国食品工业发展的重点就是要加大开发功能性食品的力度，重点发展功能因予明确、功能作用显著的第三代功能食品。因而软糖产品也需要朝这个方向发展。
发明内容
本发明的目的旨在提供一种采用动物源功能性物质的鸡内金功能性软糖。该软糖易于吸收，口感独特，兼顾营养、保健功能，易于被大众接受并喜爱。
本发明的目的是通过下述方法实现的：
本发明采用的组分和含量(以％重量计)为：鸡内金3～15％、淀粉糖浆(干固物)20～30％、砂糖45～55％、柠檬酸0.4～0.7％、明胶13～17％、黄原胶0.1～0.4％、海藻酸钠0.1～0.3％、维生素C 0.1％、CaCl2溶液少许，以总固形物为100％。
本发明采用的较佳的组分及含量(以％重量计)为：鸡内金粉5～10％、淀粉糖浆(干固物)20～30％、砂糖45～5 5％、柠檬酸0.4～0.7％、明胶13～15％、黄原胶0.3％、海藻酸钠0.2％、维生素C 0.1％、CaCl2溶液少许，以总固形物为100％。
本发明原料中鸡内金为雉科动物家鸡的干燥沙囊内壁。研究发现，鸡内金主含胃激素、蛋白质及胱氨酸、精氨酸等多种氨基酸，并含胆绿素类物质，不仅能促进胃腺分泌，还能增强胃运动。因此适用于医治各种消化不良症状。中医认为，鸡内金有消积滞、健脾胃的功效。临床多用于治疗食积胀满、呕吐反胃、泻痢、疳疾、小儿遗尿等症状。在中医上鸡内金甘、平。归脾胃、小肠、膀胱经。长于健脾消积，通淋化石。《本草害利》则认为“去宿食，瓦上炙入药。”《神农本草经》：主泄利。《本草纲目》：治小儿食疟，疗大人淋漓反胃，消酒积，主喉闭乳蛾，一切口疮，牙疳诸疮。《本草经疏》：此即肫内黄皮，一名鸡内金是也。肫是鸡之脾，乃消化水谷之所。其气通达大肠、膀胱。二经有热则泄痢遗溺，得微寒之气则热除而泄痢遗溺自愈矣。烦因热而生，热去故烦自止也。今世又以之治诸疳疮多效。《得配本草》：甘，平。入大肠、膀胱。健脾开胃，祛肠风，治泄痢，消水谷，除酒积。得花粉，治膈消饮水。配枯矾，敷牙疳口疮。清热之功。拌入乳，治小儿疟疾；同郁金，贴腮疮蚀。《医学衷中参西录》：鸡内金：鸡之脾胃也，其中原含有稀盐酸，故其味酸而性微温，中有瓷、石、铜、铁皆能消化，其善化瘀积可知。《内经》谓“诸湿肿满，皆属于脾”，盖脾中多回血管，原为通彻玲珑之体，是以居于中焦以升降气化，若有瘀积，气化不能升降，是以易致胀满。本发明所用凝胶物为明胶。明胶是胶原的水解产物，是一种无脂肪的高蛋白.且不含胆固醇，是一种天然营养型的食品增稠剂。食用后既不会使人发胖，也不会导致体力下降。明胶还是一种强有力的保护胶体，乳化力强.进入胃后能抑制牛奶、豆浆等蛋白质因胃酸作用而引起的凝聚作用，从而有利于食物消化。组成明胶的蛋白质中含有18种氨基酸，其中7种为人体所必需。除16％以下的水分和无机盐外，明胶中蛋白质的含量占82％以上，是一种理想的蛋白源。明胶可溶于热水，形成热可逆性凝胶，它具有极其优良的物理性质，如胶冻力、亲和性、高度分散性、低粘度特性、分散稳定性，持水性、被覆性、韧性及可逆性等。另本发明所加的海藻酸钠又名褐藻酸钠、海带胶、褐藻胶、藻酸盐，是由海带中提取的天然多糖碳水化合物。自八十年代以来，褐藻酸钠在食品应用方面得到新的拓展。褐藻酸钠不仅是一种安全的食品添加剂，而且可作为仿生食品或疗效食品的基材，由于它实际上是一种天然纤维素，可减缓脂肪糖和胆盐的吸收，具有降低血清胆固醇、血中甘油三酯和血糖的作用，可预防高血压、糖尿病、肥胖症等现代病。它在肠道中能抑制有害金属如锶、镉、铅等在体内的积累，正是因为褐藻酸钠这些重要作用，在国内外已日益被人们所重视。日本人把富含有褐藻酸钠的食品称为“长寿食品”，美国人则称其为“奇妙的食品添加剂”。对于CaCl2，CaCl2中的Ca+起到桥架作用，使海藻酸钠形成凝胶。另外CaCl2还起到对pH值的微调作用，所以只要适当的滴几滴就好了，要与海藻酸钠的用量相对应。
发明通过将动物源的功能性物质鸡内金做为分散相与明胶、海藻酸钠、黄原胶等原料进行一定的配比混在软糖中，可以补充人类需要的动物源物质，通过香料和糖果的香味巧妙的掩盖鸡内金的味道，让人在享受软糖带来的美味的同时也能得到健康。所以本发明是一种老少皆宜的软糖新品种，市场前景十分广阔。
下面通过实施例进一步说明本发明的技术方案。
具体实施方式
实施例1
采用以下配方：
鸡内金15克、32％淀粉糖浆80mL、白砂糖45克、柠檬酸0.7克、明胶13克、黄原胶0.3克、海藻酸钠0.2克、维生素C 0.1克、5％CaCl2溶液少许，以总固形物为100％。
鸡内金功能性软糖的制备方法：
A、取经过炮制好的鸡内金，筛拣去杂质，用粉碎机粉碎，再过200目筛，制得精细鸡内金粉；
B、制冻胶：称取一定量的干明胶，加入为干明胶重量的2～3倍的水，经浸润后，加热60℃待全部化成溶胶，再凝结成一定厚度的冻胶，分切成小块。
C、熬糖：先将白砂糖溶化，再加入淀粉糖浆，待全部溶化后，进行过滤熬糖，糖浆熬煮温度为115～120℃，即停止熬糖。
D、拌和：等糖浆温度冷却到100℃以下时，加入鸡内金粉末，搅拌均匀，再加入海藻酸钠、黄原胶，然后再加入冻胶进行拌和，滴入几滴5％CaCl2溶液，最后再加入柠檬酸、维生素C、食用色素和食用香精，慢慢地搅拌均匀，加入分子蒸馏单甘酯来消除产生的气泡。
E、浇模成型：由浇注成型机注入预先准备好的木制淀粉模盘内，注模后在表面覆盖淀粉，送入干燥室，保持温度在40℃以下，进行抽湿定型。干燥24h，使糖粒在粉模内排除水分，获得较强韧的硬度。
F、筛糖操作：用手工或筛糖机将干燥后的糖粒与淀粉分离，分离出来的淀粉进行热烘，以便下次生产中再做铺粉用。其方法是将筛出来的淀粉，再通过筛粉机(或手工过60目筛)，将过筛后的淀粉装入铁盘，在烘房中维持温度80～90℃，烘至含水分6％左右，然后再重复使用。
G、吹粉、拌油：在吹粉机中，利用压缩空气将附着糖粒表面的淀粉彻底吹干净，然后再进入旋锅中加入糖果上光油进行抛光。
H、包装：为了避免外界水气的侵入和细菌和污染，同时为了增加美观、增进食欲和食用方便，软糖抛光后的包装可采用塑料袋或盒装。
实施例2
采用以下配方：
鸡内金3克、32％淀粉糖浆74mL、白砂糖55克、柠檬酸0.5克、明胶17克、黄原胶0.4克、海藻酸钠0.1克、维生素C 0.1克、5％CaCl2溶液少许，以总固形物为100％。。
制备方法同实施例1。
实施例3
采用以下配方：
鸡内金7克、32％淀粉糖浆94mL、白砂糖46克、柠檬酸0.6克、明胶15克、黄原胶0.1克、海藻酸钠0.3克、维生素C 0.1克、5％CaCl2溶液少许，以总固形物为100％。。
制备方法同实施例1。
Claims (2)
1.一种鸡内金功能性软糖，其特征是采用以下组分和含量(以％重量计)：
鸡内金3～15％、淀粉糖浆(干固物)20～30％、砂糖45～55％、柠檬酸0.4～0.7％、明胶13～17％、黄原胶0.1～0.4％、海藻酸钠0.1～0.3％、维生素C 0.1％、CaCl2溶液少许，以总固形物为100％。
2.根据权利要求所述的鸡内金功能性软糖，其特征是采用以下组分和含量(以％重量计)：
鸡内金粉5～10％、淀粉糖浆(干固物)20～30％、砂糖45～55％、柠檬酸0.4～0.7％、明胶13～15％、黄原胶0.3％、海藻酸钠0.2％、维生素C0.1％、CaCl2溶液少许，以总固形物为100％。
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102805186A (zh) * | 2012-07-27 | 2012-12-05 | 蚌埠丰润食品有限公司 | 一种山楂健胃棒棒糖 |
| CN105410304A (zh) * | 2015-11-06 | 2016-03-23 | 滁州学院 | 一种紫薯凝胶糖果及其加工工艺 |
| CN106689627A (zh) * | 2016-12-19 | 2017-05-24 | 黄腾庆 | 沙姜软糖及其制备方法 |
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| CN1324977C (zh) * | 2005-07-04 | 2007-07-11 | 孟小兵 | 保健中草药软糖及其制造方法 |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102805186A (zh) * | 2012-07-27 | 2012-12-05 | 蚌埠丰润食品有限公司 | 一种山楂健胃棒棒糖 |
| CN105410304A (zh) * | 2015-11-06 | 2016-03-23 | 滁州学院 | 一种紫薯凝胶糖果及其加工工艺 |
| CN105410304B (zh) * | 2015-11-06 | 2020-01-24 | 滁州学院 | 一种紫薯凝胶糖果及其加工工艺 |
| CN106689627A (zh) * | 2016-12-19 | 2017-05-24 | 黄腾庆 | 沙姜软糖及其制备方法 |
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