CN105580950A - Selenium enriched fruit Switzerland sugar - Google Patents
Selenium enriched fruit Switzerland sugar Download PDFInfo
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- CN105580950A CN105580950A CN201510947102.9A CN201510947102A CN105580950A CN 105580950 A CN105580950 A CN 105580950A CN 201510947102 A CN201510947102 A CN 201510947102A CN 105580950 A CN105580950 A CN 105580950A
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- sugar
- switzerland
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- 235000000346 sugar Nutrition 0.000 title claims abstract description 66
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 title claims abstract description 49
- 239000011669 selenium Substances 0.000 title claims abstract description 49
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 45
- 229910052711 selenium Inorganic materials 0.000 title claims abstract description 39
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 33
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 25
- 239000006071 cream Substances 0.000 claims abstract description 21
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- 108010014251 Muramidase Proteins 0.000 claims abstract description 13
- 108010062010 N-Acetylmuramoyl-L-alanine Amidase Proteins 0.000 claims abstract description 13
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- VQHSOMBJVWLPSR-JVCRWLNRSA-N lactitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@@H]1O[C@H](CO)[C@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-JVCRWLNRSA-N 0.000 claims abstract description 11
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- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 claims description 10
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Classifications
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- A—HUMAN NECESSITIES
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- 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
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- A—HUMAN NECESSITIES
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- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
- A23G3/366—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins containing microorganisms, enzymes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23G3/368—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins containing vitamins, antibiotics
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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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- B—PERFORMING OPERATIONS; TRANSPORTING
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- B65D65/46—Applications of disintegrable, dissolvable or edible materials
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- A—HUMAN NECESSITIES
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- A23G2200/04—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing vitamins, antibiotics, other medicaments
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- A—HUMAN NECESSITIES
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- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/06—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing beet sugar or cane sugar if specifically mentioned or containing other carbohydrates, e.g. starches, gums, alcohol sugar, polysaccharides, dextrin or containing high or low amount of carbohydrate
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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
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/12—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing dairy products
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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
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/14—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing fruits, nuts, e.g. almonds, seeds, plants, plant extracts or essential oils
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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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Abstract
The present invention discloses a selenium enriched fruit Switzerland sugar which consists of the following raw materials: granulated sugar, fructooligosaccharides, soy oligosaccharides, lactitol, water, fruits, cream, hydrogenated coconut oil, selenium-enriched yeast powder, selenium-enriched malt powder, corn starch, gellan gum, konjac gum, citric acid, compound vitamins and lysozyme. The product is scientific in recipe, good in thermal stability, sweet, sour and tasty, fragrant and delicate, and rich in organic selenium, helps digestion and absorption, and has functions of preventing oxidation and aging, enhancing immunity, expelling toxins, preventing against cancers, improving eyesight, preventing cardiovascular and cerebrovascular diseases, protecting liver, and promoting gastrointestinal function. Fruit juice is used to increase the flavor of the Switzerland sugar, and the Switzerland sugar is natural and healthy, and rich in nutrition. The sugar is melted, filtered and boiled in stages, the corn and edible gel are added, so that the obtained sugar body is delicate, soft and not sticky to teeth. After the sugar is boiled and the temperature is lowered, the vitamins and lysozyme are added, nutrients and flavors are maintained, and the Switzerland sugar is subjected to natural sterilization. The Switzerland sugar is long in shelf life, free of preservative, and safe and healthy.
Description
Technical field
The present invention relates generally to candy manufacture field, relates in particular to a kind of rich selenium fruit Switzerland sugar.
Background technology
Switzerland's sugar, has the title of " soft sweets first ancestor ", is a kind of square soft sweets. Because the shape that it is square-folded and the national flag of Switzerland the spitting image of, simultaneously Switzerland English name swiss, and sweet sweet, pronunciation is close, so this birth is named as Switzerland's sugar at the sugar of Switzerland. Multiple natural fruit taste, fruit juice taste fragrance is lasting, Hao Jiaojing road, wonderful interest is incomparable, the glamour place of Here it is Switzerland's sugar.
But, Switzerland's sugar taste is in the market single, without health care, belong to high glucose and high fat product, many foods can produce very large harm to health, there is carious tooth in children, the elderly there will be or aggravates the cardiovascular and cerebrovascular diseases such as hyperglycaemia, high fat of blood, hypertension, adds health-care components in candy, is of value to healthy, can expand the consumer group of Switzerland's sugar, meet consumer's health care and health demand.
Selenium is the essential trace quantity mineral substance element that maintains health, the absorptivity of Organic Selenium is up to 80%, higher 1.6 times than inorganic selenium, it has strong antioxidant action, can remove body lipid peroxide and free radical with Cell protection film, appropriate supplementary can playing prevents organ aging and pathology, delay senility, strengthen immunity, resist disease, opposing toxic heavy metal, alleviate chemicotherapy side effect, cancer-resisting, hypoglycemic, hypotensive, improve eyesight, prevent cataract, prevention cardiovascular and cerebrovascular disease, artery sclerosis, Keshan disease, Kaschin-Beck disease, arthritis, prevent and treat hepatopathy, protection liver, promote gastrointestinal function, reach the effect of promoting longevity.
Summary of the invention
In order to make up the defect of prior art, the object of this invention is to provide a kind of rich selenium fruit Switzerland sugar.
One rich selenium fruit Switzerland sugar, is made up of the raw material of following weight portion: granulated sugar 23 ~ 27, FOS 18 ~ 20, soyabean oligosaccharides 18 ~ 20, lactitol 18 ~ 20, water 11 ~ 13, fruit 18 ~ 22, cream 6 ~ 8, hydrogenated coconut oil 2 ~ 4, Se-enriched yeast powder 3 ~ 5, product containing organic selenium powder 3 ~ 5, cornstarch 1 ~ 3, gellan gum 1 ~ 3, konjac glucomannan 1 ~ 3, citric acid 0.3 ~ 0.5, B B-complex 0.2 ~ 0.4, lysozyme 0.02 ~ 0.04.
Described fruit is one or more in Bu Funa, rambutan, prickly-pear cactus, miracle fruit, Fo Touguo, cumquat, shaddock, lemon.
Described cream, water content is 13 ~ 14% (w/w) of cream gross weight.
Described B B-complex, is made up of the vitamin of following weight portion: dehydroretinol 5 ~ 27, Cobastab group 22 ~ 25, vitamin C 30 ~ 34, vitamin D group 36 ~ 38, vitamin E 36 ~ 38, vitamin K group 16 ~ 20.
A preparation method for rich selenium fruit Switzerland sugar, its concrete steps are:
(1) in granulated sugar, add water, be stirred to completely and dissolve, cross 140 ~ 160 mesh sieves, heating, 70 ~ 80 DEG C of infusions 40 ~ 50 minutes, are heated to 90 ~ 100 DEG C, infusion 20 ~ 30 minutes, be heated to 125 ~ 130 DEG C, infusion 10 ~ 15 minutes, cools the temperature to 115 ~ 120 DEG C, adds FOS, soyabean oligosaccharides and lactitol, infusion 15 ~ 20 minutes, obtains mixing molasses;
(2) fruit is cleaned, making beating, 60 ~ 80 mesh sieves filter, and obtain filtrate, 10000 ~ 12000 revs/min, centrifugal 10 ~ 15 minutes, obtain fruit juice;
(3) in fruit juice, add citric acid, be stirred to completely and dissolve, add cornstarch, gellan gum and konjac glucomannan, soak 8 ~ 12 hours, add in the mixing molasses that step (1) obtains, keep 110 ~ 115 DEG C, infusion 20 ~ 25 minutes, treat that temperature is down to 100 ~ 105 DEG C, add cream, hydrogenated coconut oil, Se-enriched yeast powder and product containing organic selenium powder, stir 15 ~ 20 minutes, treat that temperature is down to 75 ~ 80 DEG C, add B B-complex and lysozyme, mix, obtain compound;
(4) compound is taken out, be placed in 46 ~ 48 DEG C of baking ovens, aging 6 ~ 8 hours, take out, extrusion modling, obtains sugar, the vacuum freeze drier that is placed in-38 ~-36 DEG C carries out freeze drying, is 6 ~ 8% (w/w) of sugar weight to water content, obtains rich selenium fruit Switzerland sugar;
(5) packaging, obtains finished product.
The packaging of described step (5), is close to the innermost layer wrapping paper of Switzerland's sugar, the methodof edible package paper of preparing for konjac glucomannan.
Advantage of the present invention is: a kind of rich selenium fruit provided by the invention Switzerland sugar, and scientific formulation, oil-water ratio is reasonable, Heat stability is good, not water outlet of high temperature, indeformable, sweet mouthfeel, local flavor delicate fragrance, exquisiteness; Be rich in Organic Selenium, be beneficial to and digest and assimilate, health care is comprehensive, can be anti-oxidant, and anti-ageing, strengthen immunity, toxin expelling, anticancer, improve eyesight, prevention cardiovascular and cerebrovascular disease, protection liver, promotes gastrointestinal function, reaches the effect of promoting longevity; Add fruit juice and increase the fruit taste of Switzerland's sugar, not containing essence and additive, natural health, nutritious; First sugar is dissolved, filtered, then boil stage by stage, add a certain proportion of cornstarch, gellan gum and konjac glucomannan, the sugared body exquisiteness, softness, the not glutinous tooth that obtain; Regulate moisture through vacuum freeze drying, make candy pore even, fine and closely woven, chewiness is good, and speed is fast, saves and beats and cool time, and operating efficiency is high; Innermost layer wrapping paper is konjac glucomannan methodof edible package paper, has avoided the possibility of sticky paper; Stir off after cooling and add vitamin and lysozyme, keep nutritional labeling and local flavor, sweet and sour taste, carries out natural disinfection anticorrosion, and shelf life is long, does not contain anticorrisive agent, safety and Health.
Detailed description of the invention
With specific embodiment, the present invention is described below, but is not limitation of the present invention.
Embodiment 1
One rich selenium fruit Switzerland sugar, is made up of the raw material of following weight portion: granulated sugar 23, FOS 18, soyabean oligosaccharides 18, lactitol 18, water 11, Bu Funa 9, rambutan 9, cream 6, hydrogenated coconut oil 2, Se-enriched yeast powder 3, product containing organic selenium powder 3, cornstarch 1, gellan gum 1, konjac glucomannan 2, citric acid 0.3, B B-complex 0.2, lysozyme 0.02.
Described cream, water content is 13% (w/w) of cream gross weight.
Described B B-complex, is made up of the vitamin of following weight portion: dehydroretinol 5, Cobastab group 22, vitamin C 30, vitamin D group 36, vitamin E 36, vitamin K group 16.
A preparation method for rich selenium fruit Switzerland sugar, its concrete steps are:
(1) in granulated sugar, add water, be stirred to completely and dissolve, cross 140 mesh sieves, heating, 70 DEG C of infusions 40 minutes, are heated to 90 DEG C, infusion 20 minutes, be heated to 125 DEG C, infusion 10 minutes, cools the temperature to 115 DEG C, adds FOS, soyabean oligosaccharides and lactitol, infusion 15 minutes, obtains mixing molasses;
(2) fruit is cleaned, making beating, 60 mesh sieves filter, and obtain filtrate, 10000 revs/min, centrifugal 10 minutes, obtain fruit juice;
(3) in fruit juice, add citric acid, be stirred to completely and dissolve, add cornstarch, gellan gum and konjac glucomannan, soak 8 hours, add in the mixing molasses that step (1) obtains, keep 110 DEG C, infusion 20 minutes, treat that temperature is down to 100 DEG C, add cream, hydrogenated coconut oil, Se-enriched yeast powder and product containing organic selenium powder, stir 15 minutes, treat that temperature is down to 75 DEG C, add B B-complex and lysozyme, mix, obtain compound;
(4) compound is taken out, be placed in 46 DEG C of baking ovens, aging 6 hours, to take out, extrusion modling, obtains sugar, and the vacuum freeze drier that is placed in-36 DEG C carries out freeze drying, is 6% (w/w) of sugar weight to water content, obtains rich selenium fruit Switzerland sugar;
(5) packaging, obtains finished product.
Embodiment 2
One rich selenium fruit Switzerland sugar, is made up of the raw material of following weight portion: granulated sugar 25, FOS 19, soyabean oligosaccharides 19, lactitol 19, water 12, prickly-pear cactus 10, miracle fruit 10, cream 7, hydrogenated coconut oil 3, Se-enriched yeast powder 4, product containing organic selenium powder 4, cornstarch 2, gellan gum 1, konjac glucomannan 2, citric acid 0.4, B B-complex 0.3, lysozyme 0.03.
Described cream, water content is 13.5% (w/w) of cream gross weight.
Described B B-complex, is made up of the vitamin of following weight portion: dehydroretinol 6, Cobastab group 24, vitamin C 32, vitamin D group 37, vitamin E 37, vitamin K group 18.
A preparation method for rich selenium fruit Switzerland sugar, its concrete steps are:
(1) in granulated sugar, add water, be stirred to completely and dissolve, cross 150 mesh sieves, heating, 75 DEG C of infusions 45 minutes, are heated to 95 DEG C, infusion 25 minutes, be heated to 128 DEG C, infusion 13 minutes, cools the temperature to 118 DEG C, adds FOS, soyabean oligosaccharides and lactitol, infusion 18 minutes, obtains mixing molasses;
(2) fruit is cleaned, making beating, 70 mesh sieves filter, and obtain filtrate, 11000 revs/min, centrifugal 13 minutes, obtain fruit juice;
(3) in fruit juice, add citric acid, be stirred to completely and dissolve, add cornstarch, gellan gum and konjac glucomannan, soak 10 hours, add in the mixing molasses that step (1) obtains, keep 113 DEG C, infusion 23 minutes, treat that temperature is down to 103 DEG C, add cream, hydrogenated coconut oil, Se-enriched yeast powder and product containing organic selenium powder, stir 18 minutes, treat that temperature is down to 78 DEG C, add B B-complex and lysozyme, mix, obtain compound;
(4) compound is taken out, be placed in 47 DEG C of baking ovens, aging 7 hours, to take out, extrusion modling, obtains sugar, and the vacuum freeze drier that is placed in-37 DEG C carries out freeze drying, and water content is 7% (w/w) of sugar weight, obtains rich selenium fruit Switzerland sugar;
(5) packaging, obtains finished product.
Embodiment 3
One rich selenium fruit Switzerland sugar, is made up of the raw material of following weight portion: granulated sugar 27, FOS 20, soyabean oligosaccharides 20, lactitol 20, water 13, Buddhist head fruit 4, cumquat 5, shaddock 6, lemon 7, cream 8, hydrogenated coconut oil 4, Se-enriched yeast powder 5, product containing organic selenium powder 5, cornstarch 3, gellan gum 2, konjac glucomannan 3, citric acid 0.5, B B-complex 0.4, lysozyme 0.04.
Described cream, water content is 14% (w/w) of cream gross weight.
Described B B-complex, is made up of the vitamin of following weight portion: dehydroretinol 7, Cobastab group 25, vitamin C 34, vitamin D group 38, vitamin E 38, vitamin K group 20.
A preparation method for rich selenium fruit Switzerland sugar, its concrete steps are:
(1) in granulated sugar, add water, be stirred to completely and dissolve, cross 160 mesh sieves, heating, 80 DEG C of infusions 50 minutes, are heated to 100 DEG C, infusion 30 minutes, be heated to 130 DEG C, infusion 15 minutes, cools the temperature to 120 DEG C, adds FOS, soyabean oligosaccharides and lactitol, infusion 20 minutes, obtains mixing molasses;
(2) fruit is cleaned, making beating, 80 mesh sieves filter, and obtain filtrate, 12000 revs/min, centrifugal 15 minutes, obtain fruit juice;
(3) in fruit juice, add citric acid, be stirred to completely and dissolve, add cornstarch, gellan gum and konjac glucomannan, soak 12 hours, add in the mixing molasses that step (1) obtains, keep 115 DEG C, infusion 25 minutes, treat that temperature is down to 105 DEG C, add cream, hydrogenated coconut oil, Se-enriched yeast powder and product containing organic selenium powder, stir 20 minutes, treat that temperature is down to 80 DEG C, add B B-complex and lysozyme, mix, obtain compound;
(4) compound is taken out, be placed in 48 DEG C of baking ovens, aging 8 hours, to take out, extrusion modling, obtains sugar, and the vacuum freeze drier that is placed in-38 DEG C carries out freeze drying, and water content is 8% (w/w) of sugar weight, obtains rich selenium fruit Switzerland sugar;
(5) packaging, obtains finished product.
Comparative example
Commercially available common Switzerland sugar.
The subjective appreciation of embodiment rich selenium fruit Switzerland sugar:
30 of the random selection experimenters of 18 ~ 65 years old, after every experimenter tastes, give a mark to every, and every full marks are 10 points, and result is got 30 experimenters' average mark. The results of sensory evaluation of embodiment rich selenium fruit Switzerland sugar is in table 1.
Table 1: the subjective appreciation of embodiment rich selenium fruit Switzerland sugar
| Project | Implication | Full marks | Score |
| Color and luster | Color and luster homogeneous, without speckle | 10 | 10 |
| Local flavor | Flavour is pure, and delicate fragrance is moderate, free from extraneous odour | 10 | 9 |
| Tissue | Pore is even, fine and closely woven, not glutinous tooth, not sticky paper | 10 | 9 |
| Form | Piece shape is complete, and size, thickness is consistent, neat in edge, smooth surface | 10 | 9 |
| Chewiness | Exquisiteness, softness, resistance to chewing | 10 | 9 |
| Viscosity | Modest viscosity, not glutinous tooth, not sticky paper | 10 | 10 |
| Impurity | Without the visible impurity of naked eyes | 10 | 10 |
| Packaging | Vivid attractive in appearance, exquisiteness | 10 | 9 |
From the results shown in Table 1, the rich selenium fruit Switzerland sugar of embodiment, color and luster homogeneous, without speckle, flavour is pure, and delicate fragrance is moderate, and pore is even, fine and closely woven, not glutinous tooth, not sticky paper, exquisiteness, softness, resistance to chewing, without the visible impurity of naked eyes, meets national standard.
The functions of expelling toxin of embodiment and comparative example Switzerland sugar:
Adopt the plumbous animal model of preventative height. Select healthy adult small white mouse, all small white mouses are freely drunk containing 0.1% acetate trihydrate lead [Pb (CH3COO)2·3H2O] deionized water solution (Pb2+Concentration is 546.2mg/L), change weekly liquid 2 times, 5 grams of Switzerland's sugar of embodiment group and this group of comparative example gavage, the deionized water of the weight such as control group gavage, continuous 30 days. After last gavage 24 hours, 1.5 grams of eyeball blood samplings, disconnected neck is put to death mouse, gets 0.3 gram of liver, a side femur, red fuming nitric acid (RFNA) with 3:1 (v/v): perchloric acid hot digestion, measure blood lead, liver lead, femur lead content with graphite furnace atomic absorption spectrometry. Measure omnidistance freeze-drying blood lead, zinc, the copper standard substance that uses State center for standard matter to produce and carry out quality control, every 12 sample measuring space reference materials once. Embodiment and comparative example Switzerland sugar are on the impact of Mouse Weight in table 2, and embodiment and comparative example Switzerland sugar are on mouse blood lead and organize plumbous impact in table 3.
Table 2: embodiment and the impact of comparative example Switzerland sugar on Mouse Weight
| Project | Initial weight/(g) | Last weight/(g) | Weightening finish/(g) |
| Embodiment 1 | 20.5 | 37.4 | 16.9 |
| Embodiment 2 | 20.4 | 37.7 | 17.3 |
| Embodiment 3 | 20.6 | 37.9 | 17.3 |
| Comparative example | 20.4 | 38.8 | 18.4 |
| Control group | 20.6 | 38.1 | 17.5 |
From the results shown in Table 2, the small white mouse body weight of embodiment group is little compared with comparative example group and control group, illustrates that the rich selenium fruit Switzerland sugar of embodiment can not increase the body weight of small white mouse, and edible rich selenium fruit of the present invention Switzerland sugar can not be put on weight.
Table 3: embodiment and comparative example Switzerland sugar are on mouse blood lead and organize plumbous impact
| Project | Lead in Whole Blood/(μ g/g) | Liver lead (weight in wet base)/(μ g/g) | Bone lead/(μ g/g) |
| Embodiment 1 | 0.375 | 1.127 | 186.65 |
| Embodiment 2 | 0.313 | 1.012 | 179.43 |
| Embodiment 3 | 0.264 | 0.913 | 172.25 |
| Comparative example | 0.437 | 1.425 | 210.54 |
| Control group | 0.534 | 1.502 | 216.75 |
From the results shown in Table 3, the small white mouse blood lead of embodiment group and organize plumbous content all obviously few compared with comparative example group and control group, illustrates that rich selenium fruit of the present invention Switzerland sugar can obviously reduce blood lead and organize plumbous content, has obvious detoxication.
Claims (6)
1. a rich selenium fruit Switzerland sugar, it is characterized in that, made by the raw material of following weight portion: granulated sugar 23 ~ 27, FOS 18 ~ 20, soyabean oligosaccharides 18 ~ 20, lactitol 18 ~ 20, water 11 ~ 13, fruit 18 ~ 22, cream 6 ~ 8, hydrogenated coconut oil 2 ~ 4, Se-enriched yeast powder 3 ~ 5, product containing organic selenium powder 3 ~ 5, cornstarch 1 ~ 3, gellan gum 1 ~ 3, konjac glucomannan 1 ~ 3, citric acid 0.3 ~ 0.5, B B-complex 0.2 ~ 0.4, lysozyme 0.02 ~ 0.04.
2. rich selenium fruit according to claim 1 Switzerland sugar, is characterized in that, described fruit is one or more in Bu Funa, rambutan, prickly-pear cactus, miracle fruit, Fo Touguo, cumquat, shaddock, lemon.
3. rich selenium fruit according to claim 1 Switzerland sugar, is characterized in that, described cream, and water content is 13 ~ 14% (w/w) of cream gross weight.
4. rich selenium fruit according to claim 1 Switzerland sugar, it is characterized in that, described B B-complex, is made up of the vitamin of following weight portion: dehydroretinol 5 ~ 27, Cobastab group 22 ~ 25, vitamin C 30 ~ 34, vitamin D group 36 ~ 38, vitamin E 36 ~ 38, vitamin K group 16 ~ 20.
5. the preparation method of rich selenium fruit according to claim 1 Switzerland sugar, is characterized in that, specifically comprises the following steps:
(1) in granulated sugar, add water, be stirred to completely and dissolve, cross 140 ~ 160 mesh sieves, heating, 70 ~ 80 DEG C of infusions 40 ~ 50 minutes, are heated to 90 ~ 100 DEG C, infusion 20 ~ 30 minutes, be heated to 125 ~ 130 DEG C, infusion 10 ~ 15 minutes, cools the temperature to 115 ~ 120 DEG C, adds FOS, soyabean oligosaccharides and lactitol, infusion 15 ~ 20 minutes, obtains mixing molasses;
(2) fruit is cleaned, making beating, 60 ~ 80 mesh sieves filter, and obtain filtrate, 10000 ~ 12000 revs/min, centrifugal 10 ~ 15 minutes, obtain fruit juice;
(3) in fruit juice, add citric acid, be stirred to completely and dissolve, add cornstarch, gellan gum and konjac glucomannan, soak 8 ~ 12 hours, add in the mixing molasses that step (1) obtains, keep 110 ~ 115 DEG C, infusion 20 ~ 25 minutes, treat that temperature is down to 100 ~ 105 DEG C, add cream, hydrogenated coconut oil, Se-enriched yeast powder and product containing organic selenium powder, stir 15 ~ 20 minutes, treat that temperature is down to 75 ~ 80 DEG C, add B B-complex and lysozyme, mix, obtain compound;
(4) compound is taken out, be placed in 46 ~ 48 DEG C of baking ovens, aging 6 ~ 8 hours, take out, extrusion modling, obtains sugar, the vacuum freeze drier that is placed in-38 ~-36 DEG C carries out freeze drying, is 6 ~ 8% (w/w) of sugar weight to water content, obtains rich selenium fruit Switzerland sugar;
(5) packaging, obtains finished product.
6. the preparation method of rich selenium fruit according to claim 5 Switzerland sugar, is characterized in that, the packaging of described step (5) is close to the innermost layer wrapping paper of Switzerland's sugar, the methodof edible package paper of preparing for konjac glucomannan.
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| CN108450633A (en) * | 2017-02-21 | 2018-08-28 | 赵国华 | A kind of preparation method of black garlic malt selenium pressed candy product |
| CN109699801A (en) * | 2019-03-05 | 2019-05-03 | 王阁食品科技（武汉）有限公司 | A kind of functional Sugar Alcohol fruit and preparation method thereof |
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