CN103734449A - Calcium supplementing soft sweets and preparation method thereof - Google Patents
Calcium supplementing soft sweets and preparation method thereof Download PDFInfo
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- CN103734449A CN103734449A CN201410043264.5A CN201410043264A CN103734449A CN 103734449 A CN103734449 A CN 103734449A CN 201410043264 A CN201410043264 A CN 201410043264A CN 103734449 A CN103734449 A CN 103734449A
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Abstract
The invention provides calcium supplementing soft sweets and a preparation method thereof. The soft sweets are prepared from natural plant extract, maltitol, carrageenan, agar, citric acid, malic acid and undiluted liquid of cucumber. The preparation method of the calcium supplementing soft sweets comprises the following steps: after swelling the agar, adding water to boil out and melt to obtain an agar solution; adding water into isomaltose hypgather to boil out and melt to obtain an isomaltose hypgather solution; adding water into the carrageenan to dissolve to obtain a carrageenan solution; then mixing the agar solution, the isomaltose hypgather solution and the carrageenan solution to form syrup; then adding the natural plant extract, the citric acid, the malic acid and the undiluted liquid of cucumber into the syrup, uniformly stirring, forming, drying and packaging to obtain the calcium supplementing soft sweets. The calcium supplementing soft sweets provided by the invention have high stability, are difficult to generate water and have good taste, elasticity and good chewiness.
Description
Technical field
The present invention relates to food processing technology field, be specifically related to the one soft sweets and preparation method thereof of replenishing the calcium.
Background technology
At present, the whole world has at least people more than 200,000,000 to suffer from osteoporosis, the incidence of disease occupies the 6th of various common diseases, and wherein Chinese calcium deficiency phenomenon is quite serious, has every year millions of children and the elderly because fragility fracture, loss of tooth and rickets occur calcium deficiency.Especially the osteoporosis of female incidence of disease is higher for the elderly, and domestic preschool child's caries incidence is up to 70～80%, and therefore calcium nutritional deficiency is very outstanding.Now on market, calcium supplementing product is of a great variety, but the content of calcium and the absorption of calcium differ greatly, and some product, because Accumulation of heavy metals is relatively high, can cause unsafe result to human body.
Summary of the invention
It is good that the technical problem to be solved in the present invention is to provide a kind of mouthfeel, the soft sweets and preparation method thereof of replenishing the calcium of advantages of good calcium supplying effect.
Technical scheme provided by the invention is the one soft sweets of replenishing the calcium, and comprises the component of following weight portion: 2～8 parts of 8～15 parts of natural botanical extraction liquids, 80～90 parts of maltitols, 2～5 parts of carragheens, 0.3～0.6 part, agar, 0.3～0.6 part of citric acid, 0.2～0.4 part of malic acid and cucumber Normal juice; Described natural botanical extraction liquid makes as follows: 10～22 parts of 4～14 parts of Radix Codonopsis, 2～14 parts of Psoralea corylifolias, 8～25 parts of pawpaws, peppermint are ground into after particle, the ratio that is 1:5～8 in solid-liquid ratio, soak 2～3h, after being heated to boil, maintain micro-40～50min that boils, be cooled to 35～50 ℃, filter filtrate and get final product.
Above-mentioned Fresh Cucumber Juice is that the cucumber that removes seed is squeezed the juice, and filters filtrate and get final product.
The present invention also provides the preparation method of the above-mentioned soft sweets of replenishing the calcium, and comprises the following steps:
1) agar is swelling, add water to submerge agar, then infusion to agar melts completely, is cooled to 70～80 ℃;
2) ratio that is 1:2～3 in solid-liquid ratio, puts into carragheen in 70 ℃ of above boiling water stirring and dissolving;
3) ratio that is 1～2:1 in solid-liquid ratio, adds water infusion at 102～110 ℃ by oligoisomaltose and, to melting completely, is cooled to 70～80 ℃;
4) carrageenan solutions and agar solution are joined in oligoisomaltose solution successively, stir, make syrup;
5) in syrup, add natural extract, citric acid, malic acid and cucumber Normal juice, stir, inject mould molding, through being cooled to 40 ℃, be frozen into below the depanning of semi-finished product soft sweets;
6) semi-finished product soft sweets are less than at 40～50 ℃, humidity under 55% condition, to be dried to moisture content be 15～25%, packing, obtains.
Theory of traditional Chinese medical science thinks, calcium subalimentation thanks to causes owing to suffering from a deficiency of the kidney, and the present invention selects Psoralea corylifolia to control and suffers from a deficiency of the kidney.Pawpaw property is sweet, has food digesting stomach fortifying, relaxes through the effect of dredging collateral.Radix Codonopsis has the effect of tonifying middle-Jiao and Qi and taste, nourishing blood and tranquilization, but Radix Codonopsis long-term use separately can be produced dryness-heat, occurs the diseases such as constipation aphtha.And cucumber is nutritious, but cool in nature, to weakness of the spleen and the stomach, abdominal pain diarrhea and lung cold cough person, should not eat for a long time.
The present invention is by cucumber and the same use of Radix Codonopsis, bowl spares has rushes down, the bad reaction when both having overcome both and using separately, reached again replenish the calcium, invigorate blood circulation, the effect of brain tonic and lipopenicillinase.
The present invention adopts oligoisomaltose can make the mouthfeel of soft sweets good, there is moisture retention, make moisture be not easy evaporation, can extend the holding time of soft sweets, and oligoisomaltose can effectively promote the growth and breeding of beneficial bacteria in human body, and Bifidobacterium has many health cares to human body.Carragheen can make soft candy product mouthfeel smooth, more full of elasticity, does not stick to one's teeth, stability increases, and carragheen has the fundamental characteristics of soluble dietary fiber, the carragheen after people's vivo degradation can form soluble complexes with fibrin, and human body is had to healthy value.Agar can make soft sweets coagulation forming, improves soft sweets mouthfeel, and agar contains abundant dietary fiber, and protein content is high, and heat is low, has the effect of toxin-expelling and face nourishing, purging intense heat, ease constipation, hypoglycemic and anti-cancer.
The specific embodiment
The present invention is further elaborated for following examples, but not as a limitation of the invention.
Embodiment 1
1) agar is swelling, add water to submerge agar, then infusion to agar melts completely, is cooled to 70 ℃;
2) ratio that is 1:2 in solid-liquid ratio, puts into carragheen in 70 ℃ of above boiling water stirring and dissolving;
3) ratio that is 1:1 in solid-liquid ratio, adds water infusion at 102 ℃ by oligoisomaltose and, to melting completely, is cooled to 70 ℃;
4) carrageenan solutions and agar solution are joined in oligoisomaltose solution successively, stir, make syrup;
5) in syrup, add natural extract, citric acid, malic acid and cucumber Normal juice, stir, inject mould molding, through being cooled to 40 ℃, be frozen into below the depanning of semi-finished product soft sweets;
6) semi-finished product soft sweets are less than at 40 ℃, humidity under 55% condition, to be dried to moisture content be 15%, packing, obtains.
Embodiment 2
1) agar is swelling, add water to submerge agar, then infusion to agar melts completely, is cooled to 80 ℃;
2) ratio that is 1:3 in solid-liquid ratio, puts into carragheen in 70 ℃ of above boiling water stirring and dissolving;
3) ratio that is 2:1 in solid-liquid ratio, adds water infusion at 110 ℃ by oligoisomaltose and, to melting completely, is cooled to 80 ℃;
4) carrageenan solutions and agar solution are joined in oligoisomaltose solution successively, stir, make syrup;
5) in syrup, add natural extract, citric acid, malic acid and cucumber Normal juice, stir, inject mould molding, through being cooled to 40 ℃, be frozen into below the depanning of semi-finished product soft sweets;
6) semi-finished product soft sweets are less than at 50 ℃, humidity under 55% condition, to be dried to moisture content be 25%, packing, obtains.
Embodiment 3
1) agar is swelling, add water to submerge agar, then infusion to agar melts completely, is cooled to 75 ℃;
2) ratio that is 1:2.5 in solid-liquid ratio, puts into carragheen in 70 ℃ of above boiling water stirring and dissolving;
3) ratio that is 1.5:1 in solid-liquid ratio, adds water infusion at 108 ℃ by oligoisomaltose and, to melting completely, is cooled to 75 ℃;
4) carrageenan solutions and agar solution are joined in oligoisomaltose solution successively, stir, make syrup;
5) in syrup, add natural extract, citric acid, malic acid and cucumber Normal juice, stir, inject mould molding, through being cooled to 40 ℃, be frozen into below the depanning of semi-finished product soft sweets;
6) semi-finished product soft sweets are less than at 45 ℃, humidity under 55% condition, to be dried to moisture content be 20%, packing, obtains.
Embodiment 4
1) agar is swelling, add water to submerge agar, then infusion to agar melts completely, is cooled to 70 ℃;
2) ratio that is 1:3 in solid-liquid ratio, puts into carragheen in 70 ℃ of above boiling water stirring and dissolving;
3) ratio that is 1:1 in solid-liquid ratio, adds water infusion at 110 ℃ by oligoisomaltose and, to melting completely, is cooled to 70 ℃;
4) carrageenan solutions and agar solution are joined in oligoisomaltose solution successively, stir, make syrup;
5) in syrup, add natural extract, citric acid, malic acid and cucumber Normal juice, stir, inject mould molding, through being cooled to 40 ℃, be frozen into below the depanning of semi-finished product soft sweets;
6) semi-finished product soft sweets are less than at 50 ℃, humidity under 55% condition, to be dried to moisture content be 15%, packing, obtains.
Claims (3)
1. the soft sweets of replenishing the calcium, is characterized in that: the component that comprises following weight portion: 2～8 parts of 8～15 parts of natural botanical extraction liquids, 80～90 parts of maltitols, 2～5 parts of carragheens, 0.3～0.6 part, agar, 0.3～0.6 part of citric acid, 0.2～0.4 part of malic acid and cucumber Normal juice; Described natural botanical extraction liquid makes as follows: 10～22 parts of 4～14 parts of Radix Codonopsis, 2～14 parts of Psoralea corylifolias, 8～25 parts of pawpaws, peppermint are ground into after particle, the ratio that is 1:5～8 in solid-liquid ratio, soak 2～3h, after being heated to boil, maintain micro-40～50min that boils, be cooled to 35～50 ℃, filter filtrate and get final product.
2. the soft sweets of replenishing the calcium according to claim 1, is characterized in that: described Fresh Cucumber Juice is that the cucumber that removes seed is squeezed the juice, and filter filtrate and get final product.
3. the preparation method of the soft sweets of replenishing the calcium described in claim 1 or 2, is characterized in that: comprise the following steps:
1) agar is swelling, add water to submerge agar, then infusion to agar melts completely, is cooled to 70～80 ℃;
2) ratio that is 1:2～3 in solid-liquid ratio, puts into carragheen in 70 ℃ of above boiling water stirring and dissolving;
3) ratio that is 1～2:1 in solid-liquid ratio, adds water infusion at 102～110 ℃ by oligoisomaltose and, to melting completely, is cooled to 70～80 ℃;
4) carrageenan solutions and agar solution are joined in oligoisomaltose solution successively, stir, make syrup;
5) in syrup, add natural extract, citric acid, malic acid and cucumber Normal juice, stir, inject mould molding, through being cooled to 40 ℃, be frozen into below the depanning of semi-finished product soft sweets;
6) semi-finished product soft sweets are less than at 40～50 ℃, humidity under 55% condition, to be dried to moisture content be 15～25%, packing, obtains.
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| CN201410043264.5A CN103734449A (en) | 2014-01-29 | 2014-01-29 | Calcium supplementing soft sweets and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105994870A (en) * | 2016-05-24 | 2016-10-12 | 李桦 | Cucumber fragrant and sweet high-calcium soft candy and preparation method thereof |
| CN114698718A (en) * | 2022-04-13 | 2022-07-05 | 四川大学 | Trichosanthes kirilowii fruit pulp soft sweet and preparation process thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101347253A (en) * | 2008-09-02 | 2009-01-21 | 石欣 | Calcium supplement health care suspending drink and method of preparing the same |
| CN101731419A (en) * | 2008-11-19 | 2010-06-16 | 丽江格林斯通食品有限公司 | Preparation method of spirulina soft sweet |
| CN103005118A (en) * | 2012-12-27 | 2013-04-03 | 杭州海王生物工程有限公司 | Iron-supplementing fudge and preparation method thereof |
-
2014
- 2014-01-29 CN CN201410043264.5A patent/CN103734449A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101347253A (en) * | 2008-09-02 | 2009-01-21 | 石欣 | Calcium supplement health care suspending drink and method of preparing the same |
| CN101731419A (en) * | 2008-11-19 | 2010-06-16 | 丽江格林斯通食品有限公司 | Preparation method of spirulina soft sweet |
| CN103005118A (en) * | 2012-12-27 | 2013-04-03 | 杭州海王生物工程有限公司 | Iron-supplementing fudge and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 赵光辉等: "麦芽糖及麦芽糖醇的生产与应用", 《第十五届中国国际食品添加剂和配料展览会学术论文集》, 23 March 2011 (2011-03-23), pages 115 - 118 * |
| 陶冬冰等: "玫瑰凝胶软糖的开发研究", 《食品研究与开发》, vol. 30, no. 1, 5 January 2009 (2009-01-05), pages 63 - 66 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105994870A (en) * | 2016-05-24 | 2016-10-12 | 李桦 | Cucumber fragrant and sweet high-calcium soft candy and preparation method thereof |
| CN114698718A (en) * | 2022-04-13 | 2022-07-05 | 四川大学 | Trichosanthes kirilowii fruit pulp soft sweet and preparation process thereof |
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Application publication date: 20140423 |