CN102511616A - Low-energy candy containing natural ginseng and production method thereof - Google Patents

Low-energy candy containing natural ginseng and production method thereof Download PDF

Info

Publication number
CN102511616A
CN102511616A CN2011104353719A CN201110435371A CN102511616A CN 102511616 A CN102511616 A CN 102511616A CN 2011104353719 A CN2011104353719 A CN 2011104353719A CN 201110435371 A CN201110435371 A CN 201110435371A CN 102511616 A CN102511616 A CN 102511616A
Authority
CN
China
Prior art keywords
candy
parts
raw material
low
yield
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
CN2011104353719A
Other languages
Chinese (zh)
Inventor
王大为
张艳荣
刘婷婷
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Jilin Agricultural University
Original Assignee
Jilin Agricultural University
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Jilin Agricultural University filed Critical Jilin Agricultural University
Priority to CN2011104353719A priority Critical patent/CN102511616A/en
Publication of CN102511616A publication Critical patent/CN102511616A/en
Pending legal-status Critical Current

Links

Abstract

The invention relates to a low-energy candy containing natural ginseng and a production method thereof and belongs to health food and its processing technology. A ginseng micropowder, maltodextrin, isomaltose hypgather or maltitol, xylitol and other low-heat sugar and sugar alcohol are used as raw materials, which undergo technologies such as mixing, boiling, molding and the like to prepare the low-energy candy containing natural ginseng. The raw materials used in the production process contain no or only traces of cane sugar. Ordinary people and diabetic patients who avoid sugar can eat the product.

Description

The low-yield candy and the production method thereof that contain natural ginseng
Technical field
The invention belongs to health food processing technology.
Background technology
According to interrelated data statistics, China's candy industry is with about 10% speed increment every year on average, candy year total demand more than 4,000,000 tons, the candy industry development has a high potential.Tradition candy production all is be raw material with white sugar (sucrose), and the eubolism of sucrose participation human body is a kind of energy supplement material, can guarantee the energy of human daily requirement.But as excessive absorption is sugared, will play opposite effect, and is unfavorable to health, brings multiple disease.Though research shows that eating sugar possibly can't directly cause diabetes; But long-term a large amount of edible sweet food can make insulism, carbohydrate and fat metabolic disturbance, causes that the human internal environment lacks of proper care, and hinders calcium and absorbs; Consume a large amount of B family vitamins; Cause multiple chronic disease to take place,, weaken immune defense function like cardiovascular and cerebrovascular disease, diabetes, obesity, cataract of old people, carious tooth, myopia, rickets etc.In addition, the World Health Organization once pointed out: have a liking for the people of high confectionery thing for a long time, its average life span will be shortened 10~20 years than the people of normal diet.The diet structure of Along with people's is towards transformation low-yield, low sugar, and low-yield candy receives consumer's favor day by day.According to Chinese Soclety of Nutrition's nutrition survey data, there are 3,000 ten thousand diabetics in China, and this numeral also continue to enlarge, and the number of IGT, especially big city more are higher than this numeral.In China's confectionery industry, the candy of no sucrose batching mainly is to contain Xylitol chewing gum at present, and functional sugar-free hard candy, crisp sweets and soft sweets are very few, produces the blank stage that still is in.The sucrose price continues to sharp rise in addition; The production cost of domestic candy industry is further strengthened; Influenced bigger be the hard candy product; Its cane sugar content accounts for about 70%, and chocolate cane sugar content is about about 20%, and this also impels more candy manufacturing enterprise to accelerate the paces that the healthy confectionery direction to sugar-free, low sugar develops.
Genseng is an Araliaceae, herbaceos perennial.China just has since ancient times gets food, the medicinal materials of its root as preciousness, also is called genseng.Ancient claim genseng be sealwort, smart, refreshing grass etc.Genseng property is flat, sweet, the little hardship of flavor, tepor.Return spleen, lung channel.The tradition traditional Chinese medicine is learned and to be thought the genseng intelligence development of reinforcing vital energy, reinforce the spleen to benefit the lung, calm the nerves, cure mainly that internal lesion caused by overexertion is deficient, food less, burnout, void cough syndrome characterized by dyspnea, palpitation with fear, card such as forgetful.Modern medicine study thinks that genseng has adaptability, protection cardiac muscle, bidirectional modulation blood pressure, the effect such as quick-recovery physical efficiency, raising immunity soon of regulating nervous function, improving body.China is genseng production and big export country, and genseng output accounts for the 80-90% of Gross World Product.Genseng has obvious effect to the treatment of numerous disease, is ensureing that people play an important role aspect physically and mentally healthy.But because poor eating, taboo are many, the genseng conventional use is mainly medicinal, and application surface is narrow, and consumption figure is low, and it safeguards that the function of health, the function that improves public's fitness obtain performance far away.The low-yield candy that contains the natural ginseng composition is reducing the special efficacy of giving natural ginseng when energy is taken in; Instant, mouthfeel are good; Promptly can be used as bread and cheese, also can be used for health care, is all good functional food of a kind of local flavor, effect; Can satisfy the pursuit of people to health, be the good model of genseng in Applications in Food Industry.
Oligomeric maltose is to be raw material with refining cornstarch, through enzymolysis, change the carbohydrate that glycosides, purifying form.It is to be combined into the compound sugar of straight chain shape by 2~10 glucose molecules with α-1,4 key, mainly comprises maltose (g2), maltotriose (g3), maltotetraose (g4).Sugariness is along with the increase of the degree of polymerization, and sugariness is reducing, and can only feel sweet taste more than the g4, but flavor matter is good and other various food mix the generation baneful influence of also can not suiting one's taste, use that can be a large amount of.
Oligoisomaltose is to be primary raw material with the cornstarch; Transforming the new sugared source of a kind of pure natural functional form low heat value, the heat processed through biology enzyme only is 1/6 of sucrose; To acid, thermally-stabilised, have anti-carious tooth, regulate human body micro ecology of gastrointestinal tract balance, suppress pathogenic bacteria, promote intestines peristalsis, relax bowel,, alleviate the digesting and assimilating of burden of liver, toxin-expelling and face nourishing, promotion protein, synthetic B family vitamin, improve immunity of organisms, strengthen that calcium absorbs, prevention and suppress the health-care effects such as generation, prophylaxis of hypertension of tumour.The similar dietary fiber of the metabolic characteristic of oligoisomaltose can not cause the variation of blood-sugar content and insulin level, is fit to diabetes patient, extensive use and medicine and health food production.
Maltitol is to be processed by hydrogenation of maltose, and sugariness is 80%-90% of a sucrose, and calorific value is about in 1/2 of sucrose.Browning reaction does not take place in maltitol, is unfavorable for that bacterial fermentation produces acid in the oral cavity, can prevent the formation that decays tooth.The sugarfree foods that FDA has ratified to produce with maltitol uses the sign of " not producing decayed tooth ".
Hydroxyl isomaltulose is called isomalt (Isomalt), Palatinitol (Palatinit) again; By α-D-glycopyranosyl-1; 6-D-sorbite (GPS) and α-D-glycopyranosyl-1; 1-mannitol (GPM) forms by equimolar mixed basically, and sugariness is the 45-65% of sucrose, and calorific value is about 1/2 of sucrose.The chemical property of hydroxyl isomaltulose is highly stable; All very stable to acid, alkali, heat and microorganism; Can not cause the variation of blood-sugar content and insulin level, be fit to diabetes patient, U.S. FDA gives its food security highest ranking " GRAS (generally recognized as safe) " authentication; To its every day intake do not limit, the FAO/WHO food additives joint specialist committee stipulates it can confirm concrete addition as required.Because not being clamminess in non-hygroscopic surface, is particularly suitable for hard candy production yet.
Xylitol is the natural extract of plant, is a kind of pentose alcohol, is the normal intermediate product of xylose metabolism; Be white crystals or crystalline powder; Sugariness and sucrose are suitable, and very easily water-soluble (about 160g/100mL) is slightly soluble in ethanol and methyl alcohol; Heat absorption when water-soluble can produce happy refrigerant sense when eating with solid form in mouth.Xylitol is as a kind of functional sweet taste material, and can participate in body metabolism does not need insulin to participate in, and can not cause that blood sugar raises fast, is suitable for patients with diabetes mellitus.
Maltodextrin is to be raw material with refining cornstarch, through the biology enzyme effect, and purifies and processes.The amorphous powder that appearance white or little band are yellow, the visible impurity of no naked eyes has the intrinsic special odor of maltodextrin, free from extraneous odour.DE value 10~20, moisture≤6%, solubility>=98%, pH4.0-6.0.Maltodextrin hangs down sweet, instant, acidproof salt tolerant, anti-crystallization, has good fluidity, can improve the mouthfeel and the structural state of product, strengthens the toughness of confectionary products, anti-" sand ", anti-" melt ".
Summary of the invention
The present invention provides a kind of low-yield candy and production method thereof that contains the natural ginseng composition; To solve present candy categories of food mainly is primary raw material with sucrose; Diabetes, hypertension, overweight, obesity and other are avoided sugared crowd and can not be eaten, and genseng can't get into problems such as food processing main flow.
The technical scheme that the present invention takes is to comprise the raw material of following parts by weight:
1~5 part of panax ginseng super powder,
25~35 parts of maltodextrins,
50~80 parts of oligoisomaltoses.
Also comprise in the raw material of the present invention: 70~90 parts of maltitols.
Also comprise in the raw material of the present invention: 0.1~10 part of xylitol.
Also comprise in the raw material of the present invention: 0.1~2 part of citric acid or malic acid.
Also comprise in the raw material of the present invention: 0.5~2 part of confectionary fats.
Also comprise in the raw material of the present invention: 0.1~0.3 part of monoglyceride or sucrose ester.
The production method of the low-yield candy of genseng of the present invention comprises the following steps:
One, the preparation of panax ginseng super powder: get the sun-dried ginseng that form is bad, commercial price is cheap; With the rinsing of room temperature circulating water, remove silt, drop water purification branch; Place clean place's natural air drying or in 45 ~ 60 ℃ of heated-air dryings; Making its moisture is that 6-8% is subsequent use, and the genseng of getting this cleaning carries out the dry type rolling, and regulating clearance between roll earlier is 5-10mm rolling 2-3 time; Adjusting clearance between roll again is 1-3mm rolling 2-3 time; Meticulous then pulverizing is ground, and obtaining granularity is 160 ~ 200 purpose panax ginseng super powders;
Two, batching: the prescription of pressing column weight amount umber is prepared raw material;
1~5 part of panax ginseng super powder;
25~35 parts of maltodextrins;
50~80 parts of oligoisomaltoses;
Three, change sugar: add 8 ~ 12 parts of pure water, heating is dissolved it;
Four, stir off: adopt normal pressure to stir off or vacuum sugar boiling:
Hard sugar blank normal pressure is stirred off: be to depress sugar cook at normal atmosphere, the liquid glucose that will dissolve continues to be heated to 120 ℃ ~ 140 ℃, endure to massecuite concentration be 96 ~ 98%, sampling detects and is cooled to normal temperature and can becomes crystalline state, promptly accomplishes the operation of stirring off;
Hard sugar blank vacuum sugar boiling: liquid glucose is heated to 120 ℃ ~ 140 ℃, endures to sugared concentration 95%, then in 110 ℃ ~ 115 ℃, vacuum evaporation, concentrated, massecuite ultimate density 96 ~ 98%, the sampling detection is cooled to normal temperature and can becomes crystalline state, and promptly accomplishing stirs off operates;
Crisp sweets blank normal pressure is stirred off: liquid glucose is heated to 100 ℃ ~ 120 ℃, evaporates excessive moisture, final moisture content 2 ~ 3%; Blank yellow, pale brown look or brownish red are loose sauce shape, and sampling detects 50 ~ 80 ℃ and is pressed into bulk; Not broken, have good shape-retaining ability, promptly accomplish the operation of stirring off;
Soft candy batch material normal pressure is stirred off: liquid glucose is heated to 100 ℃ ~ 120 ℃, evaporates excessive moisture, final moisture content 15 ~ 20%; Blank is yellow, pale brown look; Softness, sampling detects 40 ~ 60 ℃ and cuts into bulk, particle integrity, non-caked; Have good plasticity and toughness, promptly accomplish the operation of stirring off;
Five, cooling, mediation and moulding: the massecuite that will endure takes the dish out of the pot when being cooled to 90 ℃, adds grease, monoglyceride or sucrose ester, citric acid or malic acid, pigment, essence, is in harmonious proportion immediately to turn; The temperature of candy batch is evenly descended; The soft or hard appropriateness has good plasticity, is incubated immediately and forming processes; The candy of the required form of system, package storage.
It also comprises the raw material of following parts by weight: 70~90 parts of maltitols.
It also comprises the raw material of following parts by weight: 0.1~10 part of xylitol.
It also comprises the raw material of following parts by weight: 0.1~2 part of citric acid or malic acid, 0.5~2 part of confectionary fats, 0.1~0.3 part of monoglyceride or sucrose ester.
With panax ginseng super powder, maltodextrin, oligoisomaltose, maltitol and xylitol is primary raw material; Adopt the inventive method production to contain the low-yield candy of natural ginseng composition, technology is easy, and technology is workable; Containing the sucrose candy with tradition compares; Carious tooth can not take place, can not cause the variation of blood-sugar content and insulin level, be fit to the diabetic and avoid sugared consumer because of certain reason eat.Product special flavour is pure, does not have bad aftertaste.By this invention preparation panax ginseng super powder, can open the tight structure of ginseng tissue, make it become loose, improve its adsorptivity, the infiltration that is easy to other batchings sucks.Process is not destroyed the functional component of genseng in addition, and product has the effect of the resisting stress capability of raising, has anti-fatigue effect.
The specific embodiment
The preparation method of panax ginseng super powder (1) in the various embodiments of the present invention
Get the sun-dried ginseng that form is bad, commercial price is cheap,, remove silt with the rinsing of room temperature circulating water; Drop water purification branch places clean place's natural air drying or in 45 ℃ of heated-air dryings, and it is 6% subsequent use making its moisture; The genseng of getting this cleaning carries out the dry type rolling, and regulating clearance between roll earlier is 5mm rolling 2 times; Adjusting clearance between roll again is 1mm rolling 2 times; Meticulous then pulverizing is ground, and obtaining granularity is 200 purpose panax ginseng super powders.
The preparation method of panax ginseng super powder (2) in the various embodiments of the present invention
Get the sun-dried ginseng that form is bad, commercial price is cheap; With the rinsing of room temperature circulating water, remove silt, drop water purification branch; Place clean place's natural air drying or in 52 ℃ of heated-air dryings; It is 7% subsequent use making its moisture, and the genseng of getting this cleaning carries out the dry type rolling, and regulating clearance between roll earlier is 7.5mm rolling 3 times; Adjusting clearance between roll again is 2mm rolling 3 times; Meticulous then pulverizing is ground, and obtaining granularity is 180 purpose panax ginseng super powders.
The preparation method of panax ginseng super powder (3) in the various embodiments of the present invention
Get the sun-dried ginseng that form is bad, commercial price is cheap; With the rinsing of room temperature circulating water, remove silt, drop water purification branch; Place clean place's natural air drying or in 60 ℃ of heated-air dryings; It is 8% subsequent use making its moisture, and the genseng of getting this cleaning carries out the dry type rolling, and regulating clearance between roll earlier is 10mm rolling 3 times; Adjusting clearance between roll again is 3mm rolling 3 times; Meticulous then pulverizing is ground, and obtaining granularity is 160 purpose panax ginseng super powders.
Embodiment 1
1. raw material: granularity is 1 part of 200 a purpose panax ginseng super powder, 25 parts of maltodextrins, and 50 parts of oligoisomaltoses, 0.1 part of xylitol, 8 parts of pure water, 0.5 part of confectionary fats, 0.3 part of monoglyceride, 0.1 part of malic acid, pigment, fruity flavor are an amount of;
2. change sugar: granularity is 1 part of 200 a purpose panax ginseng super powder, 25 parts of maltodextrins, and 50 parts of oligoisomaltoses, 0.1 part of xylitol adds 8 parts of pure water, and heating is dissolved it;
3. normal pressure is stirred off: the liquid glucose that will dissolve continues to be heated to 120 ℃, endure to massecuite concentration be 96 ~ 98%, sampling detects and is cooled to normal temperature and can becomes crystalline state, final massecuite concentration is 98%;
4. cooling, mediation and moulding: the massecuite that will endure takes the dish out of the pot when being cooled to 90 ℃, adds confectionary fats, malic acid, monoglyceride, pigment, essence, is in harmonious proportion immediately to turn; The temperature of candy batch is evenly descended; The soft or hard appropriateness has good plasticity, is incubated immediately and forming processes; The fruity hard candy of the required form of system, package storage.
Embodiment 2
1. raw material: granularity is 3 parts of 180 purpose panax ginseng super powders, 30 parts of maltodextrins, and 65 parts of oligoisomaltoses, 5 parts of xylitols, 10 parts of pure water, 1.2 parts of confectionary fats, 0.2 part of monoglyceride, 1.1 parts of malic acid, pigment, fruity flavor are an amount of;
2. change sugar: be 2.5 parts of 180 purpose panax ginseng super powders with granularity earlier, 30 parts of maltodextrins, 65 parts of oligoisomaltoses, xylitol adds 10 parts of pure water for 5 parts, and heating is dissolved it;
3. normal pressure is stirred off: the liquid glucose that will dissolve continues to be heated to 130 ℃, endure to massecuite concentration be 96 ~ 98%, sampling detects and is cooled to normal temperature and can becomes crystalline state, final massecuite concentration is 98%;
4. cooling, mediation and moulding: the massecuite that will endure takes the dish out of the pot when being cooled to 90 ℃, adds confectionary fats, malic acid, monoglyceride, pigment, essence, is in harmonious proportion immediately to turn; The temperature of candy batch is evenly descended; The soft or hard appropriateness has good plasticity, is incubated immediately and forming processes; The fruity hard candy of the required form of system, package storage.
Embodiment 3
1. raw material: granularity is 5 parts of 160 purpose panax ginseng super powders, 35 parts of maltodextrins, and 80 parts of oligoisomaltoses, 70 parts of maltitols, 3 parts of xylitols, 12 parts of pure water, 2 parts of confectionary fats, 0.3 part of monoglyceride, 2 parts of citric acids, pigment, fruity flavor are an amount of;
2. change sugar: be 5 parts of 160 purpose panax ginseng super powders with granularity earlier, 35 parts of maltodextrins, 80 parts of oligoisomaltoses, 70 parts of maltitols, xylitol adds 12 parts of pure water for 3 parts, and heating is dissolved it;
3. normal pressure is stirred off: the liquid glucose that will dissolve continues to be heated to 140 ℃, endure to massecuite concentration be 96 ~ 98%, sampling detects and is cooled to normal temperature and can becomes crystalline state, final massecuite concentration is 98%;
4. cooling, mediation and moulding: with embodiment 1.
Embodiment 4
1. raw material: granularity is 1 part of 160 a purpose panax ginseng super powder, 25 parts of maltodextrins, and 82 parts of maltitols, 5 parts of xylitols, 12 parts of pure water, 1 part of confectionary fats, 0.2 part of sucrose ester, 2 parts of malic acid, pigment, fruity flavor are an amount of;
2. change sugar: earlier maltodextrin, maltitol, xylitol are added pure water, heating is dissolved it;
3. normal pressure is stirred off: with embodiment 2.
4. cooling, mediation and moulding: with embodiment 3.
Embodiment 5
1. raw material: granularity is 2 parts of 160 purpose panax ginseng super powders, 30 parts of maltodextrins, and 80 parts of oligoisomaltoses, 10 parts of pure water, 2 parts of confectionary fats, 0.3 part of sucrose ester, 1 part of malic acid, pigment, fruity flavor are an amount of;
2. change sugar: earlier maltodextrin, oligoisomaltose, sucrose ester are added pure water, heating is dissolved it;
3. vacuum sugar boiling: liquid glucose is heated to 130 ℃, endures,, vacuum evaporation, concentrate then in 115 ℃ to sugared concentration 95%, massecuite ultimate density 96%, sampling detects and is cooled to normal temperature and can becomes crystalline state, promptly accomplishes the operation of stirring off;
4. cooling, mediation and moulding: with embodiment 3.
Embodiment 6
1. raw material: granularity is 5 parts of 160 purpose panax ginseng super powders, 25 parts of maltodextrins, and 75 parts of oligoisomaltoses, 3 parts of xylitols, 10 parts of pure water, pigment, essence are an amount of;
2. change sugar: earlier panax ginseng super powder, maltodextrin, oligoisomaltose, xylitol are added pure water, heating is dissolved it;
3. stir off: the liquid glucose that will dissolve continues to be heated to 100 ℃, evaporates excessive moisture, final moisture content 2%; Blank yellow, pale brown look or brownish red are loose sauce shape, and sampling detects 50~80 ℃ can be pressed into bulk; Not broken, have good shape-retaining ability, promptly accomplish the operation of stirring off;
4. cooling, mediation and moulding: the massecuite that will endure takes the dish out of the pot when being cooled to 90 ℃, adds malic acid, pigment, essence, is in harmonious proportion immediately to turn; The temperature of candy batch is evenly descended; The soft or hard appropriateness has good plasticity, is incubated, wraps crisp skin, forming processes immediately; The shortcake property candy of the required form of system, package storage.
Embodiment 7
1. raw material: granularity is 3 parts of 180 purpose panax ginseng super powders, 25 parts of maltodextrins, and 80 parts of oligoisomaltoses, 8 parts of pure water, pigment, essence are an amount of;
2. change sugar: earlier panax ginseng super powder, maltodextrin, oligoisomaltose are added pure water, heating is dissolved it;
3. stir off: the liquid glucose that will dissolve continues to be heated to 120 ℃, evaporates excessive moisture, final moisture content 2%; Blank yellow, pale brown look or brownish red are loose sauce shape, and sampling detects 50~80 ℃ can be pressed into bulk; Not broken, have good shape-retaining ability, promptly accomplish the operation of stirring off;
4. cooling, mediation and moulding: with embodiment 6.
Embodiment 8
1. raw material: granularity is 2 parts of 180 purpose panax ginseng super powders, 35 parts of maltodextrins, and 85 parts of maltitols, 2 parts of xylitols, 12 parts of pure water, pigment, essence are an amount of;
2. change sugar: earlier panax ginseng super powder, maltodextrin, oligoisomaltose, xylitol are added pure water, heating is dissolved it;
3. stir off: the liquid glucose that will dissolve continues to be heated to 120 ℃, evaporates excessive moisture, final moisture content 2%; Blank yellow, pale brown look or brownish red are loose sauce shape, and sampling detects 50~80 ℃ can be pressed into bulk; Not broken, have good shape-retaining ability, promptly accomplish the operation of stirring off;
4. cooling, mediation and moulding: with embodiment 7.
Embodiment 9
1. raw material: granularity is 1 part of 180 a purpose panax ginseng super powder, 25 parts of maltodextrins, and 60 parts of oligoisomaltoses, 5 parts of xylitols, 1 part of malic acid, 20 parts of pure water, pigment, essence are an amount of;
2. change sugar: earlier panax ginseng super powder, maltodextrin, oligoisomaltose, xylitol are added pure water, heating is dissolved it;
3. stir off: the liquid glucose that will dissolve is heated to 120 ℃, evaporates excessive moisture, final moisture content 15%; Blank is yellow, pale brown look, softness, and sampling detects 40~60 ℃ can cut into bulk; Particle integrity, non-caked has good plasticity and toughness, promptly accomplishes the operation of stirring off;
4. cooling, mediation and moulding: the massecuite that will endure takes the dish out of the pot when being cooled to 90 ℃, adds malic acid, pigment, essence, is in harmonious proportion immediately to turn; The temperature of candy batch is evenly descended; Soft or hard appropriateness has good plasticity, is incubated immediately, tie rod excision forming or moulding by casting handle; The soft candy of the required form of system, package storage.
Embodiment 10
1. raw material: 5 parts of panax ginseng super powders, 35 parts of maltodextrins, 75 parts of maltitols, 10 parts of xylitols, 2 parts of citric acids, 20 parts of pure water, pigment, essence are an amount of;
2. change sugar: earlier panax ginseng super powder, maltodextrin, maltitol, xylitol are added pure water, heating is dissolved it;
3. stir off: the liquid glucose that will dissolve is heated to 100 ℃, evaporates excessive moisture, final moisture content 18%; Blank is yellow, pale brown look, softness, and sampling detects 40~60 ℃ can cut into bulk; Particle integrity, non-caked has good plasticity and toughness, promptly accomplishes the operation of stirring off;
4. cooling, mediation and moulding: the massecuite that will endure takes the dish out of the pot when being cooled to 90 ℃, adds citric acid, pigment, essence, is in harmonious proportion immediately to turn; The temperature of candy batch is evenly descended; Soft or hard appropriateness has good plasticity, is incubated immediately, tie rod excision forming or moulding by casting handle; The soft candy of the required form of system, package storage.
Embodiment 11
1. raw material: 3 parts of panax ginseng super powders, 30 parts of maltodextrins, 80 parts of oligoisomaltoses, 1 part of malic acid, 15 parts of pure water, pigment, essence are an amount of;
2. change sugar: earlier panax ginseng super powder, maltodextrin, oligoisomaltose are added pure water, heating is dissolved it;
3. stir off: the liquid glucose that will dissolve is heated to 110 ℃, evaporates excessive moisture, final moisture content 16%; Blank is yellow, pale brown look, softness, and sampling detects 40~60 ℃ can cut into bulk; Particle integrity, non-caked has good plasticity and toughness, promptly accomplishes the operation of stirring off;
4. cooling, mediation and moulding: with embodiment 10.
Embodiment 12
1. raw material: 1 part of panax ginseng super powder, 35 parts of maltodextrins, 90 parts of maltitols, 1 part of citric acid, 15 parts of pure water, pigment, essence are an amount of;
2. change sugar: earlier panax ginseng super powder, maltodextrin, oligoisomaltose are added pure water, heating is dissolved it;
3. stir off: with embodiment 11.
4. cooling, mediation and moulding: with embodiment 10.
Carry out the anti-fatigue effect test with reference to Chinese Pharmacopoeia to containing the low-yield candy of natural ginseng; During test candy is dissolved into finite concentration liquid glucose oral administration (calculating by adult's 20g candy every day) with distilled water, ultra-fine minute loose powder of genseng is mixed with finite concentration liquid oral administration (calculating the mouse maximum dose by ultra-fine minute maximum consumption 3g of loose powder of adult's genseng every day is the 0.3g/kg body weight) with distilled water.Method and result, conclusion are following: get 72 mouse and be divided into 6 groups at random; Be control group (n=12); Panax ginseng super powder 0.3mg/kg body weight group (n=12) does not contain the low-yield candy 2g/kg body weight group (n=12) of natural ginseng and contains the low-yield candy of natural ginseng 2,1,0.5g/kg body weight group (n=12).Every day 1 time, successive administration 5d, control group give with volume distilled water, behind the last administration 60min, with the mouse 2g that bears a heavy burden, insert in 20 ℃ of dark 20cm water, and the record mouse is perfectly exhausted the time from the entry to death.Other gets 72 mouse, and grouping and medication, time are the same.Mouse is put into the wide-mouth bottle that fills the 15g soda lime, the sealing bottleneck, the record mouse is because of the dead time of anoxic.The result shows: compare with control group, the low-yield candy group mouse swimming time and the following time-to-live of anaerobic condition that do not contain natural ginseng do not have obvious increase.Panax ginseng super powder can obviously increase mouse swimming time (P<0.05) and mouse time-to-live (P<0.05).Contain the low-yield candy of natural ginseng 2,1,0.5g/kg body weight group mouse swimming time increases significantly (P<0.01, P<0.01, P<0.05), the anti-anoxic time-to-live of mouse increases extremely significantly (P<0.01, P<0.01, P<0.05).Conclusion: not containing the low-yield candy of natural ginseng does not have the effect of obvious raising mouse anti-reflecting fatigue; Contain the low-yield candy of natural ginseng and can obviously improve the mouse anti stress ability, the mouse anti-reflecting fatigue ability is had the effect of significantly improving, and be superior to the simple examination panax ginseng super powder group that supplies.
Mouse swimming time and experimental result of following time-to-live of anaerobic condition and analysis (X ± S)
Group and dosage Number of animals (only) Swimming time (min) Time-to-live (min)
Control group 12 26.0±12.2 52.1±16.0
The low-yield candy 2g/kg of no natural ginseng 12 25.1±11.6 51.6±15.8
Panax ginseng super powder 0.3g/kg 12 40.4±17.6* 66.3±15.1*
Contain the low-yield candy 2g/kg of natural ginseng 12 51.9±18.6** 75.1±15.3**
Contain the low-yield candy 1g/kg of natural ginseng 12 41.8±16.6* 67.1±15.2*
Contain the low-yield candy 0.5g/kg of natural ginseng 12 40.8±15.1* 66.5±16.3*
Compare * P<0.05, * * P<0.01 with control group

Claims (10)

1. a low-yield candy that contains natural ginseng is characterized in that it comprises the raw material of following parts by weight: 1~5 part of panax ginseng super powder, 25~35 parts of maltodextrins, 50~80 parts of oligoisomaltoses.
2. the low-yield candy that contains natural ginseng according to claim 1 is characterized in that it also comprises the raw material of following parts by weight: 70~90 parts of maltitols.
3. the low-yield candy that contains natural ginseng according to claim 2 is characterized in that it also comprises the raw material of following parts by weight: 0.1~10 part of xylitol.
4. according to claim 1 or 2 or the described low-yield candy that contains natural ginseng, it is characterized in that it also comprises the raw material of following parts by weight: 0.1~2 part of citric acid or malic acid.
5. according to claim 1 or 2 or the described low-yield candy that contains natural ginseng, it is characterized in that it also comprises the raw material of following parts by weight: 0.5~2 part of confectionary fats.
6. according to claim 1 or 2 or the described low-yield candy that contains natural ginseng, it is characterized in that it also comprises the raw material of following parts by weight: 0.1~0.3 part of monoglyceride or sucrose ester.
7. the production method that contains the low-yield candy of natural ginseng as claimed in claim 1 is characterized in that comprising the following steps:
(1) gets the sun-dried ginseng that form is bad, commercial price is cheap; With the rinsing of room temperature circulating water, remove silt, drop water purification branch; Place clean place's natural air drying or in 45 ~ 60 ℃ of heated-air dryings; Making its moisture is that 6-8% is subsequent use, and the genseng of getting this cleaning carries out the dry type rolling, and regulating clearance between roll earlier is 5-10mm rolling 2-3 time; Adjusting clearance between roll again is 1-3mm rolling 2-3 time; Meticulous then pulverizing is ground, and obtaining granularity is 160 ~ 200 purpose panax ginseng super powders;
(2), batching: the prescription of pressing column weight amount umber is prepared raw material: 1~5 part of panax ginseng super powder; 25~35 parts of maltodextrins; 50~80 parts of oligoisomaltoses;
(3), change sugar: add 8 ~ 12 parts of pure water, heating is dissolved it;
(4), stir off: adopt normal pressure to stir off or vacuum sugar boiling:
Hard sugar blank normal pressure is stirred off: be to depress sugar cook at normal atmosphere, the liquid glucose that will dissolve continues to be heated to 120 ℃ ~ 140 ℃, endure to massecuite concentration be 96 ~ 98%, sampling detects and is cooled to normal temperature and can becomes crystalline state, promptly accomplishes the operation of stirring off;
Hard sugar blank vacuum sugar boiling: liquid glucose is heated to 120 ℃ ~ 140 ℃, endures to sugared concentration 95%, then in 110 ℃ ~ 115 ℃, vacuum evaporation, concentrated, massecuite ultimate density 96 ~ 98%, the sampling detection is cooled to normal temperature and can becomes crystalline state, and promptly accomplishing stirs off operates;
Crisp sweets blank normal pressure is stirred off: liquid glucose is heated to 100 ℃ ~ 120 ℃, evaporates excessive moisture, final moisture content 2 ~ 3%; Blank yellow, pale brown look or brownish red are loose sauce shape, and sampling detects 50 ~ 80 ℃ and is pressed into bulk; Not broken, have good shape-retaining ability, promptly accomplish the operation of stirring off;
Soft candy batch material normal pressure is stirred off: liquid glucose is heated to 100 ℃ ~ 120 ℃, evaporates excessive moisture, final moisture content 15 ~ 20%; Blank is yellow, pale brown look; Softness, sampling detects 40 ~ 60 ℃ and cuts into bulk, particle integrity, non-caked; Have good plasticity and toughness, promptly accomplish the operation of stirring off;
(5), cooling, mediation and moulding: the massecuite that will endure takes the dish out of the pot when being cooled to 90 ℃, adds grease, monoglyceride or sucrose ester, citric acid or malic acid, pigment, essence, is in harmonious proportion immediately to turn; The temperature of candy batch is evenly descended; The soft or hard appropriateness has good plasticity, is incubated immediately and forming processes; The candy of the required form of system, package storage.
8. the production method that contains the low-yield candy of natural ginseng according to claim 7 is characterized in that it also comprises the raw material of following parts by weight: 70~90 parts of maltitols.
9. according to claim 7 or the 8 described production methods that contain the low-yield candy of natural ginseng, it is characterized in that it also comprises the raw material of following parts by weight: 0.1~10 part of xylitol.
10. according to claim 7 or the 8 described production methods that contain the low-yield candy of natural ginseng; It is characterized in that it also comprises the raw material of following parts by weight: 0.1~2 part of citric acid or malic acid; 0.5~2 part of confectionary fats, 0.1~0.3 part of monoglyceride or sucrose ester.
CN2011104353719A 2011-12-22 2011-12-22 Low-energy candy containing natural ginseng and production method thereof Pending CN102511616A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN2011104353719A CN102511616A (en) 2011-12-22 2011-12-22 Low-energy candy containing natural ginseng and production method thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN2011104353719A CN102511616A (en) 2011-12-22 2011-12-22 Low-energy candy containing natural ginseng and production method thereof

Publications (1)

Publication Number Publication Date
CN102511616A true CN102511616A (en) 2012-06-27

Family

ID=46282923

Family Applications (1)

Application Number Title Priority Date Filing Date
CN2011104353719A Pending CN102511616A (en) 2011-12-22 2011-12-22 Low-energy candy containing natural ginseng and production method thereof

Country Status (1)

Country Link
CN (1) CN102511616A (en)

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102696844A (en) * 2012-06-28 2012-10-03 天津盛世亚糖业食品有限公司 Sugar-free almond cushions and preparation process thereof
CN103704459A (en) * 2014-01-07 2014-04-09 威海环翠楼红参科技有限公司 Preparation method of Korean red ginseng hard candy
CN103875879A (en) * 2014-04-16 2014-06-25 贵州三泓药业股份有限公司 Preparation method of pseudostellaria heterophylla sesame candy
CN105918758A (en) * 2016-05-10 2016-09-07 王�琦 Granular plant solid beverage containing xylitol, Chinese yams and barbary wolfberry fruits
CN107136282A (en) * 2017-05-16 2017-09-08 安徽赛瑞生物科技有限公司 One kind is without healthy nougat of sucrose and preparation method thereof
CN110301515A (en) * 2019-07-16 2019-10-08 吉林农业大学 A kind of ginseng blueberry pressed candy of high added value and preparation method thereof

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1095221A (en) * 1993-05-20 1994-11-23 赵忠谦 High-grade ginseng chewing gum
CN1387779A (en) * 2002-06-17 2003-01-01 王凤芝 Ginseng candy
CN1917782A (en) * 2004-01-20 2007-02-21 Cj株式会社 A drink containing ultrafine powder of ginseng and the method thereof
CN101243823A (en) * 2008-03-26 2008-08-20 吉林农业大学 Sugar-free corn sweety and producing method thereof
CN101444299A (en) * 2008-12-31 2009-06-03 贺小茹 Ginseng candy and production method thereof

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1095221A (en) * 1993-05-20 1994-11-23 赵忠谦 High-grade ginseng chewing gum
CN1387779A (en) * 2002-06-17 2003-01-01 王凤芝 Ginseng candy
CN1917782A (en) * 2004-01-20 2007-02-21 Cj株式会社 A drink containing ultrafine powder of ginseng and the method thereof
CN101243823A (en) * 2008-03-26 2008-08-20 吉林农业大学 Sugar-free corn sweety and producing method thereof
CN101444299A (en) * 2008-12-31 2009-06-03 贺小茹 Ginseng candy and production method thereof

Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102696844A (en) * 2012-06-28 2012-10-03 天津盛世亚糖业食品有限公司 Sugar-free almond cushions and preparation process thereof
CN103704459A (en) * 2014-01-07 2014-04-09 威海环翠楼红参科技有限公司 Preparation method of Korean red ginseng hard candy
CN103704459B (en) * 2014-01-07 2015-07-22 威海环翠楼红参科技有限公司 Preparation method of Korean red ginseng hard candy
CN103875879A (en) * 2014-04-16 2014-06-25 贵州三泓药业股份有限公司 Preparation method of pseudostellaria heterophylla sesame candy
CN105918758A (en) * 2016-05-10 2016-09-07 王�琦 Granular plant solid beverage containing xylitol, Chinese yams and barbary wolfberry fruits
CN107136282A (en) * 2017-05-16 2017-09-08 安徽赛瑞生物科技有限公司 One kind is without healthy nougat of sucrose and preparation method thereof
CN110301515A (en) * 2019-07-16 2019-10-08 吉林农业大学 A kind of ginseng blueberry pressed candy of high added value and preparation method thereof

Similar Documents

Publication Publication Date Title
CN103392761B (en) Giant knotweed rhizome and red jujube health-care bread
CN101243823B (en) Sugar-free corn sweety and producing method thereof
CN102511616A (en) Low-energy candy containing natural ginseng and production method thereof
CN103387899B (en) Black tea wine and production method thereof
CN103229884A (en) A curcumin healthy hard candy and a preparation method thereof
CN102960789A (en) Isatis root and red date concentrated slurry product
CN106689959A (en) Solid beverage for assisting blood glucose regulation
CN105558737A (en) Sugar-free edible fungus solid drink and preparation method thereof
CN104336144A (en) Edible biscuit capable of synchronously regulating hyperglycemia, hypertension, hyperlipidemia and immunity
CN101564160B (en) Food for preventing and treating hyperlipemia and hyperglycemia and preparation method thereof
CN104472612A (en) Natural yeast bread premixed flour for bread capable of coordinating intestines and stomach
CN101613652A (en) Tuckahoe health care white spirit and preparation method thereof
CN105341300A (en) Health-care candies suitable for children to eat
CN104522244A (en) Sugar-free momordica grosvenori drink and production method thereof
CN103598286A (en) Jiaogulan nutrient health bread
CN103652923A (en) Preparation method of cordyceps sinensis lozenge
KR101445573B1 (en) Ferment solution and pill using Cundrania tricuspidata and manufacturing method of that
KR20130120248A (en) Vinegar composition fermented with herbal extracts and preparation method thereof
CN102488272A (en) Corn stalk juice fermented beverage and preparation method thereof
KR101453061B1 (en) Ferment solution and pill using mulberry and manufacturing method of that
CN106509315A (en) Sugar-alcohol Chinese date fruit slices and preparation method thereof
CN110521902A (en) A kind of STEVIA REBAUDIANA sour-soup drink and preparation method thereof
CN110800893A (en) Sucrose-free beverage with effects of reducing blood fat, reducing weight, promoting digestion, clearing heat, tonifying spleen, promoting diuresis and reducing blood sugar and preparation method thereof
CN101766306A (en) Body-beautifying flammukinan health capsule
KR20160016371A (en) Method for preparing kyungohkgo and kyungohkgo prepared thereby

Legal Events

Date Code Title Description
C06 Publication
PB01 Publication
C10 Entry into substantive examination
SE01 Entry into force of request for substantive examination
C02 Deemed withdrawal of patent application after publication (patent law 2001)
WD01 Invention patent application deemed withdrawn after publication

Application publication date: 20120627