CN103783369A - 一种牛蒡咀嚼片及其制备方法 - Google Patents
一种牛蒡咀嚼片及其制备方法 Download PDFInfo
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- CN103783369A CN103783369A CN201410029023.5A CN201410029023A CN103783369A CN 103783369 A CN103783369 A CN 103783369A CN 201410029023 A CN201410029023 A CN 201410029023A CN 103783369 A CN103783369 A CN 103783369A
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- burdock
- chewable tablets
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- preparation
- vitamin
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/15—Vitamins
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
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- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Dispersion Chemistry (AREA)
- Mycology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
本发明公开了一种牛蒡咀嚼片及其制备方法，包括牛蒡粉、木薯淀粉、木糖醇、甘露醇、酸味剂、维生素、食用花果粉、硬脂酸镁、清凉剂，经制粉→混合→造粒→压片→包装制得牛蒡咀嚼片成品。通过对牛蒡风味的改变，研制出营养保健、口感受欢迎的牛蒡咀嚼性糖片。
Description
技术领域
本发明涉及一种牛蒡咀嚼片及其制备方法，属于食品技术领域。
背景技术
牛蒡为菊科2-3年生草本植物，在我国种植历史较久， 在江苏、山东一带有大量的种植，作为特色农副产品，大量出口日本、韩国和东南地区。牛蒡肉质根，具有苦辛味，并有特殊风味，含有许多人体必需的营养物质，每百克鲜根含蛋白质4.70g、脂肪0.80g、碳水化合物3g、粗纤维2.40g、灰分2.40g、维生素Bl 0.02mg、维生素B2 2.29mg、尼克酸1.10mg、维生素C25.00mg、钙242.00mg、磷61.00mg、铁7.60mg，还含有牛蒡酮、醇、绿原素、异绿原素、咖啡酸及其衍生物等。《本草纲目》记载，牛蒡具有祛风热、消肿毒，治头晕咽痛、齿痛、咳嗽，消渴(即糖尿病)、痈疥等功效。牛蒡还具有降低血糖、降压、消除便秘、预防直肠癌、消炎止血和增强免疫功能的作用。
目前，牛蒡大部分是出口的。而在我国，因为牛蒡草根般的苦辛味，人们很难接受它们。如何将牛蒡的苦辛味去除，使之成为人们喜爱的产品是一个值得探讨的问题。纵观目前市场上的牛蒡产品，大多的是将牛蒡直接进行处理后制成产品， 很少有通过改变其风味而制成的产品。因此，通过对牛蒡风味的改变，研制一种牛蒡咀嚼性糖片将会是牛蒡产品的一个突破。
发明内容
针对上述现存的技术问题，本发明提供一种牛蒡咀嚼片及其制备方法，通过对牛蒡风味的改变，研制出受欢迎的休闲食品。
本发明的技术方案：一种牛蒡咀嚼片，各组分及其质量份数比为：牛蒡粉0.2-1.5份、木薯淀粉1.8-3.2份、木糖醇5.5-6.2份、甘露醇0.7-0.8份、酸味剂0.12-0.2份、维生素0.1-0.2份、食用花果粉0.1-0.3份、硬脂酸镁0.08-0.1份、清凉剂0.01-0.02份。
进一步的，维生素为维生素B、维生素C或维生素E。
进一步的，酸味剂为柠檬酸、苹果酸。
一种牛蒡咀嚼片的制备方法，经制粉→混合→造粒→压片→包装制得牛蒡咀嚼片成品，具体步骤如下：
A、制粉：首先将生鲜牛蒡洗净、去皮、切片，片厚为2-4mm；然后将牛蒡片在温度50℃的烘箱中烘干，待其水分干至10-12%时，将烘箱温度调至200℃，待温度升至200℃后保持5分钟左右；观察牛蒡片的颜色，待其为金黄色、水分至5-8%时，即可将牛蒡片自烘箱中取出晾干；接着将晾干的牛蒡片磨成粉，过120目筛即得牛蒡粉，备用。
B、混合：将制得的牛蒡粉、木薯淀粉、木糖醇、甘露醇、酸味剂、维生素、食用花果粉、清凉剂混合均匀后，待用；进一步的，物料混合15min。
C、造粒：向混合物料中加水制成软材，软材过20目筛后，干燥过筛颗粒，使颗粒含水量小于5%；进一步的，加水量为混合物料的10%。
D、压片：在干燥好的颗粒中加入硬脂酸镁，混合均匀后压制成片剂；进一步的，干燥温度60-70℃，时间30min。
E、包装：片剂经巴氏灭菌后包装，即得牛蒡咀嚼片成品。进一步的，灭菌温度65 ℃，时间30min。
其中，牛蒡粉不仅营养丰富，还富含纤维，可增加食品的咀嚼性。而且，牛蒡经过烘烤之后，其风味发生了很大的改善，不仅减少了苦辛味，而且产生了醇香的口感，使之容易被广大消费者所接受。
木薯淀粉，是木薯经过淀粉提取后脱水干燥而成的粉末。广泛应用于食品配方中，例如焙烤制品，也应用于制作挤压成形的小食品。变性淀粉或淀粉衍生物已用作增稠剂、粘结剂、膨化剂和稳定剂，也是最佳的增量剂、甜味剂、调味剂载体和脂肪替代品。
一般的咀嚼片多是以白砂糖为主要原料，而纯度差的白砂糖吸湿性较强，制出的产品极易受潮，对产品风味和色泽构成不良影响。为此，本发明采用木糖醇为原料。木糖醇热量低， 甜度与蔗糖相似，且代谢过程中不需要胰岛素就能透过细胞壁被人体吸收，是糖尿病患者理想的糖代谢用药；同时还具有抑制口腔细菌， 防止牙齿酸蚀的作用。目前已广泛用于无糖糖果。
甘露醇有甜味，其甜度相当于蔗糖的70%，是食糖代用品。同时作为片剂用赋形剂，甘露醇无吸湿性，干燥快，化学稳定性好，而且具有爽口、造粒性好等特点，常用于口中清凉剂等口嚼片剂。在食品方面，该品在糖及糖醇中的吸水性最小，并具有爽口的甜味，用于麦芽糖、口香糖等食品的防粘，也可用作糖尿病患者用食品、健美食品等低热值、低糖的甜味剂。
硬脂酸镁为白色轻松无砂性的细粉；微有特臭；与皮肤接触有滑腻感。本品在水、乙醇或乙醚中不溶，主要用作润滑剂、抗粘剂、助流剂。特别适宜油类、浸膏类药物的制粒，制成的颗粒具有很好的流动性和可压性。在直接压片中用作助流剂。
本发明通过对牛蒡风味的改变，用牛蒡粉与淀粉、维生素、木糖醇和甘露醇等混合，研制一种牛蒡咀嚼性糖片，并使此类牛蒡咀嚼性糖片结合不同的食用花果粉而具有五种不同的口感，及五种不同的营养价值。
附图说明
图1为本发明实施例一的制备流程图。
具体实施方式
下面结合附图对本发明作进一步说明。
实施例一：本发明的原料有：牛蒡粉、木薯淀粉、木糖醇、甘露醇、柠檬酸、苹果酸、维生素B、维生素C、维生素E、食用花果粉、硬脂酸镁、清凉剂。制备过程如图1所示，具体步骤如下。
A、制粉：首先将生鲜牛蒡洗净、去皮、切片，片厚为2-4mm；然后将牛蒡片在温度50℃的烘箱中烘干，待其水分干至10-12%时，将烘箱温度调至200℃，待温度升至200℃后保持5分钟左右，观察牛蒡片的颜色，待其为金黄色，测其水分至5-8%时，即可将牛蒡片自烘箱中取出晾干；接着将晾干的牛蒡片打粉，过120目筛，取筛下物备用。
B、混合：将磨粉后的牛蒡1000g、木薯淀粉2200g、木糖醇6000g、甘露醇750g、柠檬酸60g、苹果酸90g、维生素B50g、维生素C50g、维生素E50g、食用花果粉200g、清凉剂15g倒入V型混合器中，混合15min至物料均匀，待用。
C、造粒：将混合均匀的物料加入10%的纯净水制成软材，将制好的软材放入20目筛中轻轻摇动使物料过筛，然后将过筛的颗粒置于60-70℃鼓风干燥箱中干燥30min，使物料颗粒的含水量小于5%。
D、压片：在干燥好的颗粒中加入90g硬脂酸镁，混合均匀送入压片机中压片，压制成 1.5-2 g/粒的片剂。
E、包装：片剂巴氏灭菌（温度65℃、时间30min）后，包装，即得牛蒡咀嚼片成品。
实施例二：本发明所需的原料有：牛蒡粉200g、木薯淀粉1800g、木糖醇5500g、甘露醇700g、柠檬酸120g、维生素C100g、食用花果粉100g、硬脂酸镁80g、清凉剂10g。制备方法同实施例一，制得1.5-2 g/粒的片剂即为成品。
实施例三：本发明所需的原料有：牛蒡粉1500g、木薯淀粉3200g、木糖醇6200g、甘露醇800g、苹果酸200g、维生素B150g、维生素E50g、食用花果粉300g、硬脂酸镁100g、清凉剂20g。制备方法同实施例一，制得1.5-2 g/粒的片剂即为成品。
此外，食用花果粉可选用洛神花、玫瑰、薄荷、罗汗果等，不仅使得咀嚼片具有不同的口感，还赋予了不同的营养价值。另可根据产品需要，添加不同的食用色素，制成不同颜色的成品。
Claims (8)
1. 一种牛蒡咀嚼片，其特征在于，各组分及其质量份数比为：牛蒡粉0.2-1.5份、木薯淀粉1.8-3.2份、木糖醇5.5-6.2份、甘露醇0.7-0.8份、酸味剂0.12-0.2份、维生素0.1-0.2份、食用花果粉0.1-0.3份、硬脂酸镁0.08-0.1份、清凉剂0.01-0.02份。
2.根据权利要求1所述的一种牛蒡咀嚼片，其特征在于，所述的维生素为维生素B、维生素C或维生素E。
3.根据权利要求1或2所述的一种牛蒡咀嚼片，其特征在于，所述的酸味剂为柠檬酸、苹果酸。
4.一种根据权利要求1所述的一种牛蒡咀嚼片的制备方法，其特征在于，经制粉→混合→造粒→压片→包装制得牛蒡咀嚼片成品，具体步骤如下：
A、制粉：首先将生鲜牛蒡洗净、去皮、切片，片厚为2-4mm；然后将牛蒡片在温度50℃的烘箱中烘干，待其水分干至10-12%时，将烘箱温度调至200℃，待温度升至200℃后保持5分钟左右；观察牛蒡片的颜色，待其为金黄色、水分至5-8%时，即可将牛蒡片自烘箱中取出晾干；接着将晾干的牛蒡片磨成粉，过120目筛即得牛蒡粉，备用；
B、混合：将制得的牛蒡粉、木薯淀粉、木糖醇、甘露醇、酸味剂、维生素、食用花果粉、清凉剂混合均匀后，待用；
C、造粒：向混合物料中加水制成软材，软材过20目筛后，干燥过筛颗粒，使颗粒含水量小于5%；
D、压片：在干燥好的颗粒中加入硬脂酸镁，混合均匀后压制成片剂；
E、包装：片剂经巴氏灭菌后包装，即得牛蒡咀嚼片成品。
5.根据权利要求4所述的一种牛蒡咀嚼片的制备方法，其特征在于，所述的步骤B中物料混合15min。
6.根据权利要求4或5所述的一种牛蒡咀嚼片的制备方法，其特征在于，所述的步骤C中加水量为混合物料的10%。
7.根据权利要求4或5所述的一种牛蒡咀嚼片的制备方法，其特征在于，所述的步骤D中干燥温度60-70℃，时间30min。
8.根据权利要求4或5所述的一种牛蒡咀嚼片的制备方法，其特征在于，所述的步骤E中巴氏灭菌温度65 ℃，时间30min。
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