CN105594965A - 一种富锌软糖及其制作方法 - 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
- 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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- 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
- A23G3/364—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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- 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
- 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
- A23G2200/04—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
- 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
- A23G2200/06—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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- 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，具体涉及一种富锌软糖及其制作方法，将牡蛎肉、石花菜、甜菜根、甘蓝、南瓜粉蒸制后，磨浆，向磨浆液中接种纤维素酶、淀粉酶、木瓜酶，在38-42℃下酶解，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，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。
Description
技术领域
本发明涉及食品技术领域，具体涉及一种富锌软糖及其制作方法。
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富锌软糖及其制作方法。
本发明采用的技术方案为，一种富硒软糖，包括以下重量份数的组分，牡蛎肉20-30份、石花菜10-15份、甜菜根10-15份、甘蓝4-8份、南瓜粉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；
将牡蛎肉、石花菜、甜菜根、甘蓝、南瓜粉在0.15-0.18MPa蒸汽压力下蒸制1-2分钟；
将蒸制后的牡蛎肉、石花菜、甜菜根、甘蓝、南瓜粉磨浆，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、木瓜酶0.002-0.003g，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，原料经蒸制处理后无异味，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，3.2-3.8mg锌，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、一种富硒软糖，包括以下重量份数的组分，牡蛎肉20份、石花菜10份、甜菜根10份、甘蓝4份、南瓜粉3份、水苏糖1份、结冷胶0.01份、维生素c0.2份；
将牡蛎肉、石花菜、甜菜根、甘蓝、南瓜粉在0.15MPa蒸汽压力下蒸制1分钟；
将蒸制后的牡蛎肉、石花菜、甜菜根、甘蓝、南瓜粉磨浆，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、木瓜酶0.002g，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、一种富硒软糖，包括以下重量份数的组分，牡蛎肉30份、石花菜15份、甜菜根15份、甘蓝8份、南瓜粉5份、水苏糖2份、结冷胶0.015份、维生素c0.25份；
将牡蛎肉、石花菜、甜菜根、甘蓝、南瓜粉在0.18MPa蒸汽压力下蒸制2分钟；
将蒸制后的牡蛎肉、石花菜、甜菜根、甘蓝、南瓜粉磨浆，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、木瓜酶0.003g，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、一种富硒软糖，包括以下重量份数的组分，牡蛎肉25份、石花菜12份、甜菜根12份、甘蓝6份、南瓜粉4份、水苏糖1.5份、结冷胶0.013份、维生素c0.23份；
将牡蛎肉、石花菜、甜菜根、甘蓝、南瓜粉在0.16MPa蒸汽压力下蒸制1.5分钟；
将蒸制后的牡蛎肉、石花菜、甜菜根、甘蓝、南瓜粉磨浆，磨浆细度为190目，得到磨浆液，向磨浆液中接种纤维素酶0.0012g、淀粉酶0.0012g、木瓜酶0.0025g，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32℃，在260r/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)
1.一种富硒软糖，其特征在于，其以牡蛎肉20-30份、石花菜10-15份、甜菜根10-15份、甘蓝4-8份、南瓜粉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所述的一种富硒软糖的制作方法，其特征在于，制作时，
1）将牡蛎肉、石花菜、甜菜根、甘蓝、南瓜粉在0.15-0.18MPa蒸汽压力下蒸制1-2分钟；
2）将蒸制后的牡蛎肉、石花菜、甜菜根、甘蓝、南瓜粉磨浆，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、木瓜酶0.002-0.003g，在38-42℃下酶解30-50分钟，得到酶解液；
3）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；
4）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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| CN104543301A (zh) * | 2015-01-23 | 2015-04-29 | 江南大学 | 一种银杏软糖及其制作方法 |
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| CN102475266A (zh) * | 2010-11-22 | 2012-05-30 | 河北农业大学 | 一种天然富锌牡蛎粉的制备方法 |
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