CN105325659A - 一种桔梗姜汁软糖的加工工艺 - Google Patents
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
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- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
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Abstract
本发明公开了一种桔梗姜汁软糖的加工工艺,属于食品加工领域。其特征在于:采用桔梗,高良姜15%,麦芽糖55%,饴糖6%,淀粉糖浆4%,变性淀粉2.8%,海藻酸钠、碳酸钠、琼脂、黄原胶、魔芋精粉、柠檬酸、氯化钾适量为原料,其加工工艺流程为选取桔梗→熬煮→热过滤→滤液→混合搅拌→加碳酸钠、糖浆→熬煮→加柠檬酸、氯化钾→冷却→凝块→切块→移盘→烘干→包装。有益效果:本发明产品清香味淡,甜度适口,具有桔梗特有清香的风味,表面干爽,口感柔软而略有韧性,风味独特。本产品具有开宣肺气、祛痰排脓的功效,适用于咳嗽痰多、胸闷不畅、咽痛、音哑、肺痈、疮疡脓不溃等病症患者食用,是一种集营养和保健价值与一体的低热量、低脂的绿色食品。
Description
技术领域
本发明涉及一种食品的加工方法,尤其是涉及一种桔梗姜汁软糖的加工工艺。
背景技术
桔梗,别名包袱花、铃铛花、僧帽花,为桔梗科桔梗属植物,生长在中国、朝鲜半岛、日本和西伯利亚东部。根可入药,亦可腌制成咸菜,在中国东北地区称为“狗宝”咸菜。在朝鲜半岛,中国延边地区,桔梗是很有名的泡菜食材。桔梗根部味苦、辛,性微温。入肺经。能祛痰止咳,并有宣肺、排脓作用。其嫩茎叶和根均可供蔬食。主治咳嗽痰多、咽喉肿痛等症状。目前,桔梗的食用一般分两种途径,一是中药处方,二是煲汤,通过熬制将桔梗的药物效果溶于水中,人们再摄入药汁或汤汁达到进步或治疗的目的。此两种食用方式操作繁琐,对于体虚倦怠或希望进补的人群而言,多数人要么对药水或汤汁喝一半倒一半,要么就是只熬炖一次,常常半途而废,导致桔梗药效发挥有限,进补效果欠佳,同时,将桔梗进行熬制,桔梗所富含的营养无法全部进入药汁或汤汁,造成了营养成分的浪费。而桔梗本身味道苦涩,口感较差,人们无法对其进行直接食用。新鲜的桔梗不易贮藏,加工成桔梗姜汁软糖后食用方便,营养丰富,商品价值提高。
发明内容
本发明的目的是提供一种桔梗姜汁软糖的加工工艺,提高其药用价值和保健功效,同时为产品的深加工提供了一条有效的途径。
本发明解决其技术问题所采取的技术方案是:
一种桔梗姜汁软糖的加工工艺,其特征在于:采用桔梗,高良姜15%,麦芽糖55%,饴糖6%,淀粉糖浆4%,变性淀粉2.8%,海藻酸钠、碳酸钠、琼脂、黄原胶、魔芋精粉、柠檬酸、氯化钾适量为原料,其加工工艺流程为选取桔梗→熬煮→热过滤→滤液→混合搅拌→加碳酸钠、糖浆→熬煮→加柠檬酸、氯化钾→冷却→凝块→切块→移盘→烘干→包装,具体操作步骤为:
(1)桔梗提取液制备:将一定量的无杂质、无霉变的干桔梗投入沸水中,加入15%的高良姜汁,煮制25min,热滤,重复提取4-5次,合并滤液备用;
(2)水洗:魔芋粉在不断搅拌条件下,加入60倍的水洗魔芋精粉,弃去上层洗液,反复3次,除去精粉中残留的生物碱、单宁及其他杂质;加45倍桔梗滤液,70℃恒温水浴45min,接着将糊液加热至沸腾以降低其黏度;
(3)搅拌:将麦芽糖与海藻酸钠及黄原胶混合均匀后投入30倍量的桔梗滤液中,不断搅拌,溶胀25min后水浴加热90℃;
(4)琼脂:预处理将琼脂碎粒后,加入28倍量的桔梗滤液,然后水浴加热溶解,过滤除去絮状不溶物,滤液冷却备用;
(5)淀粉乳制备:将变性淀粉与桔梗滤液按1:10搅拌混合,制成淀粉乳备用;
(6)熬煮:将魔芋糊液、海藻酸钠与黄原胶混合胶、琼脂块及淀粉乳混合于锅中熬煮,强力搅拌2-4min,然后将淀粉糖浆、剩余麦芽糖、碳酸钠用少量桔梗滤液溶解后加入混合胶中熬煮,不断搅拌,温度控制在85-90℃;
(7)熬糖:用糖度计测得可溶性固形物含量在68%时,用手指蘸取少量糖液,当手指张合时,能捏成丝即为熬糖终点;
(8)冷却、成形、切块、干燥、包装:当混合胶液冷却至60℃时,加入配制好的柠檬酸,强力搅拌40s,冷却、成形、切块,70℃干燥12h,冷却至室温,包装,密封。
有益效果:本发明产品清香味淡,甜度适口,具有桔梗特有清香的风味,表面干爽,口感柔软而略有韧性,风味独特。本产品具有开宣肺气、祛痰排脓的功效,适用于咳嗽痰多、胸闷不畅、咽痛、音哑、肺痈、疮疡脓不溃等病症患者食用,是一种集营养和保健价值与一体的低热量、低脂的绿色食品。
具体实施方式
实施例1:
一种桔梗姜汁软糖的加工工艺,具体操作步骤为:
(1)桔梗提取液制备:将一定量的无杂质、无霉变的干桔梗颗粒投入沸水中,加入12%的薄荷草、3%甘草,少许苁蓉,煮制22min,热滤,重复提取1-2次,合并滤液备用;
(2)水洗:魔芋粉在不断搅拌条件下,加入50倍的水洗魔芋精粉,弃去上层洗液,反复2-3次,除去精粉中残留的生物碱、单宁及其他杂质;加65倍桔梗滤液,85℃恒温水浴45min,接着将糊液加热至沸腾以降低其黏度;
(3)搅拌:将蔗糖与卡拉胶及黄原胶混合均匀后投入65倍量的桔梗滤液中,不断搅拌,溶胀55min后水浴加热58℃;
(4)琼脂:预处理将果胶碎粒后,加入20倍量的桔梗滤液,然后水浴加热溶解,过滤除去絮状不溶物,滤液冷却备用;
(5)淀粉乳制备:将变性淀粉与桔梗滤液按1:18搅拌混合,制成淀粉乳备用;
(6)熬煮:将魔芋糊液、卡拉胶与黄原胶混合胶、果胶块及淀粉乳混合于锅中熬煮,强力搅拌3min,然后将果葡糖浆、剩余蔗糖、红糖姜汁、山药粉、碳酸钠用少量桔梗滤液溶解后加入混合胶中熬煮,不断搅拌,温度控制在100℃;
(7)熬糖:用糖度计测得可溶性固形物含量在65%时,用手指蘸取少量糖液,当手指张合时,能捏成丝即为熬糖终点;
(8)冷却、成形、切块、干燥、包装:当混合胶液冷却至55℃时,加入配制好的苹果酸,强力搅拌45s,冷却、成形、切块,70℃干燥10h,冷却至室温,包装,密封。
实施例2:
一种桔梗姜汁软糖的加工工艺,具体操作步骤为:
(1)桔梗提取液制备:将一定量的无杂质、无霉变的干桔梗颗粒投入沸水中,加入10%的高良姜、党参、绞股蓝、枸杞粉,煮制30min,热滤,重复提取4-5次,合并滤液备用;
(2)水洗:魔芋粉在不断搅拌条件下,加入35倍的水洗魔芋精粉,弃去上层洗液,反复3次,除去精粉中残留的生物碱、单宁及其他杂质;加45倍桔梗滤液,90℃恒温水浴42min,接着将糊液加热至沸腾以降低其黏度;
(3)搅拌:将麦芽糖与琼脂及黄原胶混合均匀后投入40倍量的桔梗滤液中,不断搅拌,溶胀30min后水浴加热85℃;
(4)琼脂:预处理将卡拉胶碎粒后,加入20倍量的桔梗滤液,然后水浴加热溶解,过滤除去絮状不溶物,滤液冷却备用;
(5)淀粉乳制备:将变性淀粉与桔梗滤液按1:12搅拌混合,制成淀粉乳备用;
(6)熬煮:将魔芋糊液、琼脂与黄原胶混合胶、卡拉胶块及淀粉乳混合于锅中熬煮,强力搅拌1-3min,然后将甜菊糖苷、剩余麦芽糖、茶粉、葛根粉、碳酸钠用少量桔梗滤液溶解后加入混合胶中熬煮,不断搅拌,温度控制在98℃;
(7)熬糖:用糖度计测得可溶性固形物含量在55%时,用手指蘸取少量糖液,当手指张合时,能捏成丝即为熬糖终点;
(8)冷却、成形、切块、干燥、包装:当混合胶液冷却至70℃时,加入配制好的柠檬酸,强力搅拌2-3min,冷却、成形、切块,45℃干燥16h,冷却至室温,包装,密封。
本发明未涉及部分均与现有技术相同或可采用现有技术加以实现。
Claims (1)
1.一种桔梗姜汁软糖的加工工艺,其特征在于:采用桔梗,高良姜15%,麦芽糖55%,饴糖6%,淀粉糖浆4%,变性淀粉2.8%,海藻酸钠、碳酸钠、琼脂、黄原胶、魔芋精粉、柠檬酸、氯化钾适量为原料,其加工工艺流程为选取桔梗→熬煮→热过滤→滤液→混合搅拌→加碳酸钠、糖浆→熬煮→加柠檬酸、氯化钾→冷却→凝块→切块→移盘→烘干→包装,具体操作步骤为:
(1)桔梗提取液制备:将一定量的无杂质、无霉变的干桔梗投入沸水中,加入15%的高良姜汁,煮制25min,热滤,重复提取4-5次,合并滤液备用;
(2)水洗:魔芋粉在不断搅拌条件下,加入60倍的水洗魔芋精粉,弃去上层洗液,反复3次,除去精粉中残留的生物碱、单宁及其他杂质;加45倍桔梗滤液,70℃恒温水浴45min,接着将糊液加热至沸腾以降低其黏度;
(3)搅拌:将麦芽糖与海藻酸钠及黄原胶混合均匀后投入30倍量的桔梗滤液中,不断搅拌,溶胀25min后水浴加热90℃;
(4)琼脂:预处理将琼脂碎粒后,加入28倍量的桔梗滤液,然后水浴加热溶解,过滤除去絮状不溶物,滤液冷却备用;
(5)淀粉乳制备:将变性淀粉与桔梗滤液按1:10搅拌混合,制成淀粉乳备用;
(6)熬煮:将魔芋糊液、海藻酸钠与黄原胶混合胶、琼脂块及淀粉乳混合于锅中熬煮,强力搅拌2-4min,然后将淀粉糖浆、剩余麦芽糖、碳酸钠用少量桔梗滤液溶解后加入混合胶中熬煮,不断搅拌,温度控制在85-90℃;
(7)熬糖:用糖度计测得可溶性固形物含量在68%时,用手指蘸取少量糖液,当手指张合时,能捏成丝即为熬糖终点;
(8)冷却、成形、切块、干燥、包装:当混合胶液冷却至60℃时,加入配制好的柠檬酸,强力搅拌40s,冷却、成形、切块,70℃干燥12h,冷却至室温,包装,密封。
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CN106417855A (zh) * | 2016-09-23 | 2017-02-22 | 福建农林大学 | 一种生姜软糖及其制备方法 |
CN106942447A (zh) * | 2017-03-01 | 2017-07-14 | 福建公元食品有限公司 | 一种具有清热润肺功效软糖的制备方法 |
CN109349407A (zh) * | 2018-11-29 | 2019-02-19 | 广西梧州双钱实业有限公司 | 一种龟苓膏软糖及其制备方法 |
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CN106417855A (zh) * | 2016-09-23 | 2017-02-22 | 福建农林大学 | 一种生姜软糖及其制备方法 |
CN106942447A (zh) * | 2017-03-01 | 2017-07-14 | 福建公元食品有限公司 | 一种具有清热润肺功效软糖的制备方法 |
CN109349407A (zh) * | 2018-11-29 | 2019-02-19 | 广西梧州双钱实业有限公司 | 一种龟苓膏软糖及其制备方法 |
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