CN105851446A - 一种调节肠道菌群压片糖果及其生产工艺 - Google Patents
一种调节肠道菌群压片糖果及其生产工艺 Download PDFInfo
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Classifications
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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
- A23G3/48—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
-
- 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
-
- 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
-
- 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)
- Food Science & Technology (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Microbiology (AREA)
- Nutrition Science (AREA)
- Botany (AREA)
- Confectionery (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
本发明公开了一种调节肠道菌群压片糖果及其生产工艺,各成份重量比例为:果胶10‑15份、山楂浓缩汁5‑7份、猴头菇提取液5‑8份、变性淀粉8‑10份、蔗糖1‑3份、低聚果糖10‑12份、硬脂酸镁1‑3份、柠檬酸钠0.5‑0.7份。生产工艺:(1)取果胶、变性淀粉、蔗糖和低聚果糖,加入其总重量25%的水搅拌;(2)混合调配;(3)制粒干燥;(4)整粒压片。本发明的调节肠道菌群压片糖果,既能够增殖肠道有益菌并抑制肠道有害菌,起到润肠通便、调节肠道菌群的作用,又具有增加免疫、缓解压力、增强记忆力等保健功能,无毒副作用,携带及食用方便、贮存方便简单、保质期长、口味佳。
Description
技术领域
本发明涉及食品技术领域,尤其涉及一种调节肠道菌群压片糖果及其生产工艺。
背景技术
肠道菌群,人体肠道的正常微生物,如双歧杆菌,乳酸杆菌等能合成多种人体生长发育必须的维生素,如B族维生素(维生素B1、B2、B6、B12),维生素K,烟酸、泛酸等,还能利用蛋白质残渣合成必须氨基酸,如天冬门氨酸、苯丙氨酸、缬氨酸和苏氨酸等,并参与糖类和蛋白质的代谢,同时还能促进铁、镁、锌等矿物元素的吸收。这些营养物质对人类的健康有着重要作用,一旦缺少会引起多种疾病。人体肠道菌群按一定的比例组合,各菌群间互相制约、互相依存,在质和量上形成一种生态平衡。
目前使用的调节肠道菌群功能的产品包含有益生菌类产品、益生元类产品以及合生元类产品。目前还没有调节肠道菌群压片糖果的报道。
发明内容
本发明的目的是克服现有技术的不足,提供一种调节肠道菌群压片糖果,既能够增殖肠道有益菌并抑制肠道有害菌,起到润肠通便、调节肠道菌群的作用,又具有增加免疫、缓解压力、增强记忆力等保健功能,无毒副作用。
本发明的另一目的是提供该调节肠道菌群压片糖果的生产工艺。
为了实现上述目的,本发明采用如下技术方案:
一种调节肠道菌群压片糖果,所述压片糖果的成份以及各成份的重量比例为:果胶10-15份、山楂浓缩汁5-7份、猴头菇提取液5-8份、变性淀粉8-10份、蔗糖1-3份、低聚果糖10-12份、硬脂酸镁1-3份、柠檬酸钠0.5-0.7份。
所述的山楂浓缩汁由以下方法制备:将山楂清洗干净,然后进行打浆去核得到山楂果浆,将山楂果浆投入乙醇回流提取罐,加入体积浓度为70-80%的乙醇浸泡1-2小时,乙醇的加入量是山楂果浆重量的5倍,回流提取2-3小时,过滤后,滤渣加入滤渣重量5倍量70%乙醇回流提取2小时,过滤,合并提取液,在真空度0.080MPa、温度70-80℃的条件下减压浓缩得到山楂浓缩汁。
所述的猴头菇提取液由以下方法制备:将猴头菇洗净,在50-60℃条件下烘1-2小时,粉碎至40目,得到猴头菇干粉;在猴头菇干粉内加入体积浓度为95%乙醇,加入量为猴头菇干粉重量的10倍,采用超声波提取,超声功率密度为150w/cm2,频率为100KHz,提取温度为60-70℃,提取时间为1小时,得到猴头菇提取液。
所述的调节肠道菌群压片糖果的生产工艺,包括以下步骤:
(1)按重量份比例取果胶、变性淀粉、蔗糖和低聚果糖,加入其总重量25%的水搅拌,水温为15-25℃,浸泡时间为5-6小时,每隔1小时搅拌一次,得混合液;
(2)混合调配:将步骤(1)的混合液和重量份比例的山楂浓缩汁、猴头菇提取液投入到搅拌机中搅拌10-20分钟,再按比例加入硬脂酸镁、柠檬酸钠继续搅拌10-20分钟,搅拌时的温度保持在50-60℃;
(3)制粒干燥:混合物料经制粒机制粒,将制好的颗粒制品倒入干燥机内,真空干燥,干燥温度为70-80℃,干燥时间为20-25分钟,得干燥颗粒;
(4)整粒压片:将干燥颗粒经压片机压片处理,制得成品压片糖果。
与已有技术相比,本发明的有益效果如下:
(1)本发明的调节肠道菌群压片糖果,既能够增殖肠道有益菌并抑制肠道有害菌,起到润肠通便、调节肠道菌群的作用,又具有增加免疫、缓解压力、增强记忆力等保健功能,无毒副作用。
(2)本发明的低聚果糖是一种天然的双歧因子,属不消化糖,食用后不会增高体内的血糖和胰岛素水平,进入大肠后可被微生物发酵而排出体外,低聚果糖能使优异的双歧杆菌繁殖增加,抑制拟杆菌、梭状芽胞杆菌等有害菌的生长,起到润肠通便、调节肠道菌群的作用。
(3)本发明制成压片糖果剂型,具有携带及食用方便、贮存方便简单、保质期长、口味佳等优点。
具体实施方式
以下结合实施例对本发明作进一步的说明,但本发明不仅限于这些实施例,在未脱离本发明宗旨的前提下,所作的任何改进均落在本发明的保护范围之内。
实施例1:
一种调节肠道菌群压片糖果,所述压片糖果的成份以及各成份的重量比例为:果胶10份、山楂浓缩汁7份、猴头菇提取液5份、变性淀粉8份、蔗糖1份、低聚果糖12份、硬脂酸镁1份、柠檬酸钠0.5份。
所述的山楂浓缩汁由以下方法制备:将山楂清洗干净,然后进行打浆去核得到山楂果浆,将山楂果浆投入乙醇回流提取罐,加入体积浓度为70%的乙醇浸泡2小时,乙醇的加入量是山楂果浆重量的5倍,回流提取2小时,过滤后,滤渣加入滤渣重量5倍量70%乙醇回流提取2小时,过滤,合并提取液,在真空度0.080MPa、温度70℃的条件下减压浓缩得到山楂浓缩汁。
所述的猴头菇提取液由以下方法制备:将猴头菇洗净,在50℃条件下烘2小时,粉碎至40目,得到猴头菇干粉;在猴头菇干粉内加入体积浓度为95%乙醇,加入量为猴头菇干粉重量的10倍,采用超声波提取,超声功率密度为150w/cm2,频率为100KHz,提取温度为60℃,提取时间为1小时,得到猴头菇提取液。
所述的调节肠道菌群压片糖果的生产工艺,包括以下步骤:
(1)按重量份比例取果胶、变性淀粉、蔗糖和低聚果糖,加入其总重量25%的水搅拌,水温为15℃,浸泡时间为6小时,每隔1小时搅拌一次,得混合液;
(2)混合调配:将步骤(1)的混合液和重量份比例的山楂浓缩汁、猴头菇提取液投入到搅拌机中搅拌10分钟,再按比例加入硬脂酸镁、柠檬酸钠继续搅拌20分钟,搅拌时的温度保持在50℃;
(3)制粒干燥:混合物料经制粒机制粒,将制好的颗粒制品倒入干燥机内,真空干燥,干燥温度为70℃,干燥时间为25分钟,得干燥颗粒;
(4)整粒压片:将干燥颗粒经压片机压片处理,制得成品压片糖果。
实施例2:
一种调节肠道菌群压片糖果,所述压片糖果的成份以及各成份的重量比例为:果胶12份、山楂浓缩汁6份、猴头菇提取液6份、变性淀粉9份、蔗糖2份、低聚果糖11份、硬脂酸镁2份、柠檬酸钠0.6份。
所述的山楂浓缩汁由以下方法制备:将山楂清洗干净,然后进行打浆去核得到山楂果浆,将山楂果浆投入乙醇回流提取罐,加入体积浓度为75%的乙醇浸泡2小时,乙醇的加入量是山楂果浆重量的5倍,回流提取3小时,过滤后,滤渣加入滤渣重量5倍量70%乙醇回流提取2小时,过滤,合并提取液,在真空度0.080MPa、温度75℃的条件下减压浓缩得到山楂浓缩汁。
所述的猴头菇提取液由以下方法制备:将猴头菇洗净,在55℃条件下烘2小时,粉碎至40目,得到猴头菇干粉;在猴头菇干粉内加入体积浓度为95%乙醇,加入量为猴头菇干粉重量的10倍,采用超声波提取,超声功率密度为150w/cm2,频率为100KHz,提取温度为60℃,提取时间为1小时,得到猴头菇提取液。
所述的调节肠道菌群压片糖果的生产工艺,包括以下步骤:
(1)按重量份比例取果胶、变性淀粉、蔗糖和低聚果糖,加入其总重量25%的水搅拌,水温为20℃,浸泡时间为6小时,每隔1小时搅拌一次,得混合液;
(2)混合调配:将步骤(1)的混合液和重量份比例的山楂浓缩汁、猴头菇提取液投入到搅拌机中搅拌15分钟,再按比例加入硬脂酸镁、柠檬酸钠继续搅拌15分钟,搅拌时的温度保持在55℃;
(3)制粒干燥:混合物料经制粒机制粒,将制好的颗粒制品倒入干燥机内,真空干燥,干燥温度为75℃,干燥时间为25分钟,得干燥颗粒;
(4)整粒压片:将干燥颗粒经压片机压片处理,制得成品压片糖果。
实施例3:
一种调节肠道菌群压片糖果,所述压片糖果的成份以及各成份的重量比例为:果胶15份、山楂浓缩汁5份、猴头菇提取液8份、变性淀粉10份、蔗糖3份、低聚果糖12份、硬脂酸镁3份、柠檬酸钠0.7份。
所述的山楂浓缩汁由以下方法制备:将山楂清洗干净,然后进行打浆去核得到山楂果浆,将山楂果浆投入乙醇回流提取罐,加入体积浓度为80%的乙醇浸泡1小时,乙醇的加入量是山楂果浆重量的5倍,回流提取2小时,过滤后,滤渣加入滤渣重量5倍量70%乙醇回流提取2小时,过滤,合并提取液,在真空度0.080MPa、温度80℃的条件下减压浓缩得到山楂浓缩汁。
所述的猴头菇提取液由以下方法制备:将猴头菇洗净,在60℃条件下烘1小时,粉碎至40目,得到猴头菇干粉;在猴头菇干粉内加入体积浓度为95%乙醇,加入量为猴头菇干粉重量的10倍,采用超声波提取,超声功率密度为150w/cm2,频率为100KHz,提取温度为70℃,提取时间为1小时,得到猴头菇提取液。
所述的调节肠道菌群压片糖果的生产工艺,包括以下步骤:
(1)按重量份比例取果胶、变性淀粉、蔗糖和低聚果糖,加入其总重量25%的水搅拌,水温为25℃,浸泡时间为5小时,每隔1小时搅拌一次,得混合液;
(2)混合调配:将步骤(1)的混合液和重量份比例的山楂浓缩汁、猴头菇提取液投入到搅拌机中搅拌20分钟,再按比例加入硬脂酸镁、柠檬酸钠继续搅拌10分钟,搅拌时的温度保持在60℃;
(3)制粒干燥:混合物料经制粒机制粒,将制好的颗粒制品倒入干燥机内,真空干燥,干燥温度为80℃,干燥时间为20分钟,得干燥颗粒;
(4)整粒压片:将干燥颗粒经压片机压片处理,制得成品压片糖果。
Claims (4)
1.一种调节肠道菌群压片糖果,其特征在于:所述压片糖果的成份以及各成份的重量比例为:果胶10-15份、山楂浓缩汁5-7份、猴头菇提取液5-8份、变性淀粉8-10份、蔗糖1-3份、低聚果糖10-12份、硬脂酸镁1-3份、柠檬酸钠0.5-0.7份。
2.根据权利要求1所述的调节肠道菌群压片糖果,其特征在于:所述的山楂浓缩汁由以下方法制备:将山楂清洗干净,然后进行打浆去核得到山楂果浆,将山楂果浆投入乙醇回流提取罐,加入体积浓度为70-80%的乙醇浸泡1-2小时,乙醇的加入量是山楂果浆重量的5倍,回流提取2-3小时,过滤后,滤渣加入滤渣重量5倍量70%乙醇回流提取2小时,过滤,合并提取液,在真空度0.080MPa、温度70-80℃的条件下减压浓缩得到山楂浓缩汁。
3.根据权利要求1所述的调节肠道菌群压片糖果,其特征在于:所述的猴头菇提取液由以下方法制备:将猴头菇洗净,在50-60℃条件下烘1-2小时,粉碎至40目,得到猴头菇干粉;在猴头菇干粉内加入体积浓度为95%乙醇,加入量为猴头菇干粉重量的10倍,采用超声波提取,超声功率密度为150w/cm2,频率为100KHz,提取温度为60-70℃,提取时间为1小时,得到猴头菇提取液。
4.一种如权利要求1所述的调节肠道菌群压片糖果的生产工艺,其特征在于:包括以下步骤:
(1)按重量份比例取果胶、变性淀粉、蔗糖和低聚果糖,加入其总重量25%的水搅拌,水温为15-25℃,浸泡时间为5-6小时,每隔1小时搅拌一次,得混合液;
(2)混合调配:将步骤(1)的混合液和重量份比例的山楂浓缩汁、猴头菇提取液投入到搅拌机中搅拌10-20分钟,再按比例加入硬脂酸镁、柠檬酸钠继续搅拌10-20分钟,搅拌时的温度保持在50-60℃;
(3)制粒干燥:混合物料经制粒机制粒,将制好的颗粒制品倒入干燥机内,真空干燥,干燥温度为70-80℃,干燥时间为20-25分钟,得干燥颗粒;
(4)整粒压片:将干燥颗粒经压片机压片处理,制得成品压片糖果。
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