CN105594950A - 一种高钙软糖及其制作方法 - Google Patents
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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
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- 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
- A23G3/364—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
- A23G3/368—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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- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
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- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
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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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- 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, essential oils
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Abstract
本发明涉及食品技术领域，具体涉及一种高钙软糖及其制作方法，制作时，将公丁香放入锅中用微火炒制出香味，关火，迅速与虾皮混合，并在40-50℃下保温放置3-5分钟，将虾皮、石花菜、甜菜根、芋头粉蒸制1-2分钟，将蒸制后的虾皮、石花菜、甜菜根、芋头粉磨浆，向磨浆液中接种纤维素酶、淀粉酶、乳酸菌粉酶解3，得到酶解液，向酶解液中加入水苏糖、维生素c，接种糖化酶糖化，向糖化液中加入结冷胶，通入制糖模具中制成需要的形状后，放置在真空干燥箱，在38-40℃，0.1-0.015kpa下干燥1-2分钟即可。
Description
技术领域
本发明涉及食品技术领域，具体涉及一种高钙软糖及其制作方法。
背景技术
软糖是一种柔软和微存弹性的糖果，以明胶、糖浆等原料为主，经多个工序操作，构成具有不同形状、质构和香味的，精美而耐保藏的固体糖果，具有弹性和咀嚼感，软糖的含水量较高，一般为10%-20%，绝大多数软糖都制成水果味型的，也有一部分制成奶味和清凉味型的，其外形随成型工艺不同分为长方形或不规则形，大部分儿童都喜欢吃糖果，糖果仅适合他们的口味，而且在精神上和情绪上都能使他们产生良好的感觉，目前糖果大部分由白砂糖、粉糖浆为原料制成，没有营养价值，且多食会使儿童发胖，出现龋齿，甚至产生嗜糖性精神烦躁症。
发明内容
本发明的目的在于提供一种营养丰富，且具有保健功能的一种高钙软糖及其制作方法。
本发明采用的技术方案为，一种高钙软糖，包括以下重量份数的组分，虾皮20-30份、公丁香20-30份、石花菜10-15份、甜菜根10-15份、雨久花4-8份、芋头粉3-5份、水苏糖1-2份、结冷胶0.01-0.015份、维生素c0.2-0.25份；
将公丁香放入锅中用微火炒制出香味，关火，迅速与虾皮混合，并在40-50℃下保温放置3-5分钟；
将虾皮、石花菜、甜菜根、芋头粉在0.15-0.18MPa蒸汽压力下蒸制1-2分钟；
将蒸制后的虾皮、石花菜、甜菜根、芋头粉磨浆，磨浆细度为180-200目，得到磨浆液，向磨浆液中接种纤维素酶0.001-0.0015g、淀粉酶0.001-0.0015g、乳酸菌粉0.01-0.015g，在38-42℃下酶解30-50分钟，得到酶解液；
向酶解液中加入水苏糖、维生素c，接种糖化酶，在60-62℃下糖化1-1.5小时，得到糖化液；
向糖化液中加入结冷胶，加热至30-35℃，在250-280r/min的搅拌速率下搅拌8-10min，通入制糖模具中制成需要的形状后，放置在真空干燥箱，在38-40℃，0.1-0.015kpa下干燥1-2分钟即可。
本发明制作工艺简单，极大的保留了各原料中的营养成分，虾皮在超热的公丁香中处理后，能较好的祛除腥味，进一步经发酵处理，主要的腥味呈味物质可下降至1.32-1.35，同时进一步产生了新的具有芳香味、水果味等良好风味的呈味物质，制得的软糖中含有丰富的矿物质和多种维生素，每5克软糖中含钾500mg，300ug维生素A，25-30mg维生素C，0.8-1mg维生素B，3-5mg铁，52-54mg钙，具有有良好的耐热，耐冷冻性，硬度适中（硬度为920-980）、透明度为56.8-57.3，凝聚性为0.91，不粘牙，且具有清肺化痰、开胃生津的功效，可显著促进双歧杆菌等有益菌增殖，有助于提高食欲，帮助消化。
具体实施方式
实施例1，一种高钙软糖，包括以下重量份数的组分，虾皮20份、公丁香20份、石花菜10份、甜菜根10份、雨久花4份、芋头粉3份、水苏糖1份、结冷胶0.01份、维生素c0.2份；
将公丁香放入锅中用微火炒制出香味，关火，迅速与虾皮混合，并在40℃下保温放置3分钟；
将虾皮、石花菜、甜菜根、芋头粉在0.15MPa蒸汽压力下蒸制1分钟；
将蒸制后的虾皮、石花菜、甜菜根、芋头粉磨浆，磨浆细度为180目，得到磨浆液，向磨浆液中接种纤维素酶0.001g、淀粉酶0.001g、乳酸菌粉0.01g，在38℃下酶解30分钟，得到酶解液；
向酶解液中加入水苏糖、维生素c，接种糖化酶，在60℃下糖化1小时，得到糖化液；
向糖化液中加入结冷胶，加热至30℃，在250r/min的搅拌速率下搅拌8min，通入制糖模具中制成需要的形状后，放置在真空干燥箱，在38℃，0.1kpa下干燥1分钟即可。
实施例2，一种高钙软糖，包括以下重量份数的组分，虾皮30份、公丁香30份、石花菜15份、甜菜根15份、雨久花8份、芋头粉5份、水苏糖2份、结冷胶0.015份、维生素c0.25份；
将公丁香放入锅中用微火炒制出香味，关火，迅速与虾皮混合，并在50℃下保温放置5分钟；
将虾皮、石花菜、甜菜根、芋头粉在0.18MPa蒸汽压力下蒸制2分钟；
将蒸制后的虾皮、石花菜、甜菜根、芋头粉磨浆，磨浆细度为200目，得到磨浆液，向磨浆液中接种纤维素酶0.0015g、淀粉酶0.0015g、乳酸菌粉0.015g，在42℃下酶解50分钟，得到酶解液；
向酶解液中加入水苏糖、维生素c，接种糖化酶，在62℃下糖化1.5小时，得到糖化液；
向糖化液中加入结冷胶，加热至35℃，在280r/min的搅拌速率下搅拌10min，通入制糖模具中制成需要的形状后，放置在真空干燥箱，在40℃，0.015kpa下干燥2分钟即可。
实施例3，一种高钙软糖，包括以下重量份数的组分，虾皮25份、公丁香25份、石花菜13份、甜菜根13份、雨久花6份、芋头粉4份、水苏糖1.5份、结冷胶0.013份、维生素c0.23份；
将公丁香放入锅中用微火炒制出香味，关火，迅速与虾皮混合，并在45℃下保温放置4分钟；
将虾皮、石花菜、甜菜根、芋头粉在0.17MPa蒸汽压力下蒸制1.5分钟；
将蒸制后的虾皮、石花菜、甜菜根、芋头粉磨浆，磨浆细度为190目，得到磨浆液，向磨浆液中接种纤维素酶0.0013g、淀粉酶0.0013g、乳酸菌粉0.013g，在40℃下酶解40分钟，得到酶解液；
向酶解液中加入水苏糖、维生素c，接种糖化酶，在61℃下糖化1.2小时，得到糖化液；
向糖化液中加入结冷胶，加热至33℃，在270r/min的搅拌速率下搅拌9min，通入制糖模具中制成需要的形状后，放置在真空干燥箱，在39℃，0.13kpa下干燥1.5分钟即可。
Claims (2)
1.一种高钙软糖，其特征在于，其以虾皮20-30份、公丁香20-30份、石花菜10-15份、甜菜根10-15份、雨久花4-8份、芋头粉3-5份、水苏糖1-2份、结冷胶0.01-0.015份、维生素c0.2-0.25份为原料制成。
2.根据权利要求1所述的一种高钙软糖的制作方法，其特征在于，制作时，
1）将公丁香放入锅中用微火炒制出香味，关火，迅速与虾皮混合，并在40-50℃下保温放置3-5分钟；
2）将虾皮、石花菜、甜菜根、芋头粉在0.15-0.18MPa蒸汽压力下蒸制1-2分钟；
3）将蒸制后的虾皮、石花菜、甜菜根、芋头粉磨浆，磨浆细度为180-200目，得到磨浆液，向磨浆液中接种纤维素酶0.001-0.0015g、淀粉酶0.001-0.0015g、乳酸菌粉0.01-0.015g，在38-42℃下酶解30-50分钟，得到酶解液；
4）向酶解液中加入水苏糖、维生素c，接种糖化酶，在60-62℃下糖化1-1.5小时，得到糖化液；
5）向糖化液中加入结冷胶，加热至30-35℃，在250-280r/min的搅拌速率下搅拌8-10min，通入制糖模具中制成需要的形状后，放置在真空干燥箱，在38-40℃，0.1-0.015kpa下干燥1-2分钟即可。
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| CN1504100A (zh) * | 2002-12-04 | 2004-06-16 | 广州福寿仙保健品有限公司 | 一种高钙软糖及其制备方法 |
| CN102511603A (zh) * | 2011-12-30 | 2012-06-27 | 广东仙乐制药有限公司 | 一种高钙软糖及其制备方法 |
| CN103202380A (zh) * | 2013-04-17 | 2013-07-17 | 福建省好邻居食品工业有限公司 | 复合营养软糖及其制备方法 |
| CN104621323A (zh) * | 2015-01-26 | 2015-05-20 | 岳洪伟 | 一种樱桃甜味高钙软糖及其制备方法 |
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| CN1504100A (zh) * | 2002-12-04 | 2004-06-16 | 广州福寿仙保健品有限公司 | 一种高钙软糖及其制备方法 |
| CN102511603A (zh) * | 2011-12-30 | 2012-06-27 | 广东仙乐制药有限公司 | 一种高钙软糖及其制备方法 |
| CN103202380A (zh) * | 2013-04-17 | 2013-07-17 | 福建省好邻居食品工业有限公司 | 复合营养软糖及其制备方法 |
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