CN105941786A - 一种富含膳食纤维的糖果及其制备方法 - Google Patents
一种富含膳食纤维的糖果及其制备方法 Download PDFInfo
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Abstract
本发明公开了一种富含膳食纤维的糖果及其制备方法。本发明的一种富含膳食纤维的糖果,按重量份计,包含以下物质:40~70份的水溶性膳食纤维、5~15份的抗性淀粉、5~10份的糖醇、10~20份的白砂糖、0.5~2份的大豆磷脂;本发明的富含膳食纤维的糖果,含膳食纤维多,含糖、脂肪少,口感好,食用方便,可以改善肠道功能,降低了糖果中高糖、高脂肪带来的不利影响。本发明的富含膳食纤维的糖果的制备方法简单,制得的糖果具有润肠通便、调节血糖、血脂、降低胆固醇、改善肠道功能、控制体重的作用,利于人的身体健康,非常适合患有高血压、高血脂、高胆固醇、糖尿病、肥胖、便秘、肠道疾病等的人群食用。
Description
技术领域
本发明涉及食品制造技术领域,尤其涉及一种富含膳食纤维的糖果及其制备方法。
背景技术
膳食纤维是一种植物中天然存在的、提取的或合成的碳水化合物的聚合物,其聚合度DP≥3,不能被人体小肠消化吸收,对人体有健康意义。膳食纤维包括纤维素、半纤维素、果胶、菊粉及其它一些膳食纤维单体成分等。膳食纤维是健康饮食不可缺少的,在保持消化系统健康上扮演着重要的角色,同时摄取足够的膳食纤维也可以预防心血管疾病、癌症、糖尿病以及其它疾病的发生。膳食纤维可以清洁消化壁和增强消化功能,同时可稀释和加速食物中的致癌物质和有毒物质的移除,保护脆弱的消化道和预防结肠癌。膳食纤维可减缓消化速度和加快胆固醇的排泄速度,所以可让血液中的血糖和胆固醇控制在最理想的水平。
但是,在现代技术中,即使将膳食纤维应用于食品中,也大多被很局限的应用于以医疗保健为目的的特殊食品中,将膳食纤维作为主要成分的食品很少。糖果作为食品中的一个品类,一般以单糖或二糖为主要成分,进食后会引起血糖水平快速升高,对糖尿病人是不利的,但是糖尿病人,仍然对糖果有需求,而且正常健康人群对糖果过度摄入引起肥胖或糖尿病存在本能的恐惧,因此,开发一款富含膳食纤维的糖果很有前景,这种富含膳食纤维的糖果在满足消费者的口感的同时,还能有效的降低糖和热量的摄入量,并能起到润肠通便、培植益生菌增进肠胃功能的作用。
发明内容
针对现有技术的不足,本发明的目的之一在于提供一种富含膳食纤维的糖果,含膳食纤维多,含糖、脂肪少,口感好,食用方便,可以改善肠道功能,降低了糖果中高糖、高脂肪带来的不利影响。
为达此目的,本发明采用以下技术方案:
一种富含膳食纤维的糖果,按重量份计,包含以下物质:40~70份的水溶性膳食纤维、5~15份的抗性淀粉、5~10份的糖醇、10~20份的白砂糖、0.5~2份的大豆磷脂;例如,所述水溶性膳食纤维的重量份为40份、45份、50份、55份、60份、65份、70份;所述抗性淀粉的重量份为5份、8份、10份、12份、14份、15份;所述糖醇的重量份为5份、6份、7份、8份、9份、10份;所述白砂糖的重量份为10份、12份、14份、16份、18份、20份;所述大豆磷脂的重量份为0.5份、0.7份、0.9份、1份、1.2份、1.5份、1.8份、2份。
膳食纤维是一种不能被人体消化的碳水化合物,分为非水溶性和水溶性纤维两大类。纤维素、半纤维素和木质素是3种常见的非水溶性纤维,存在于植物细胞壁中;而果胶和树胶等属于水溶性纤维,则存在于自然界的非纤维性物质中。水溶性膳食纤维是能够溶解于水中的纤维类型,具有黏性,能在肠道中大量吸收水分,使粪便保持柔软状态。水溶性纤维能有效使肠道中的益茵活性化,促进益菌大量繁殖,创造肠道的健康生态。优选地,所述水溶性膳食纤维选自聚葡萄糖、低脂果胶、高脂果胶、苹果果胶、柚皮果胶、蓝莓果胶、菠萝果胶等、低聚果糖、功能性多聚果糖、低聚异麦芽糖、低聚乳糖、低聚木糖、大豆低聚糖、羧甲基纤维素、琼脂粉、菊粉、魔芋粉中的一种或至少两种。
优选地,所述水溶性膳食纤维为聚葡萄糖、葡甘聚糖、菊粉、魔芋粉的混合物。更优选地,所述混合物中聚葡萄糖、葡甘聚糖、菊粉、魔芋粉的质量比为(2~4):(1~2):(1~3):(1~3)。
抗性淀粉又称抗酶解淀粉,难消化淀粉,在小肠中不能被酶解,但在人的肠胃道结肠中可以与挥发性脂肪酸起发酵反应。抗性淀粉存在于某些天然食品中,如马铃薯、香蕉、大米等都含有抗性淀粉,特别是高直链淀粉的玉米淀粉含抗性淀粉高达60%。这种淀粉较其他淀粉难降解,在体内消化缓慢,吸收和进入血液都较缓慢。其性质类似溶解性纤维,具有一定的瘦身效果。抗性淀粉由于消化吸收慢,食用后不致使血糖升高过快,也就是可以调节血糖水平,因此成为一种功能性淀粉,特别适宜糖尿病患者食用,食用抗性淀粉后不容易饥饿,有助于糖尿病人维持正常的血糖,抗性淀粉具有可溶性食用纤维的功能,食后可增加排便量,减少便秘,减少结肠癌的危险;抗性淀粉可减少血胆固醇和三甘油脂的量,因食用抗性淀粉后排泄物中胆固醇和三甘油脂的量增加,因而具有一定的减肥作用。
糖醇是一种多元醇,含有两个以上的羟基,但糖醇与石油化工合成的乙二醇、丙二醇、季戊四醇等多元醇不同,糖醇可以由来源广泛的,相应的糖来制取,即将糖分子上的醛基或酮基还原成羟基而成糖醇。糖醇类营养型合成甜味剂结构上的共同特点是具有多个羟基。它们的甜度均小于蔗糖,热量也大多低于蔗糖,因此用作低甜度、低热量的甜味剂或高甜度甜味剂的填充剂。同时,它们一般都不受胰岛素的制约,不会引起血糖值的升高,故常用作糖尿病、肥胖症患者的甜味剂。在口腔中,这类甜味剂不受微生物作用,不产酸,故无龋齿性。随着近代糖尿病、肥胖症、高血脂症、龋齿等问题的日益突出,对安全性高、口感好、不龋齿、不影响血糖值的各种糖醇,人们愈来愈重视。此外,它们的多羟基结构使其具有与水结合的能力,有一定的吸水性(异麦芽糖醇、赤藓糖醇除外)。因此,它们具有保持食品湿度、改善或保持柔软度、改善脱水食品的复水性、控制结晶乃至控制食品的粘度和组织结构、降低水分活度等作用,得到了较快的发展。此外,糖醇类均不参与褐变反应,加热时也不发生焦糖化作用。由于饮食结构不合理如脂肪摄人量过多等原因,各种常见病如高血压、糖尿病、肥胖病的患病率增加,居民营养与健康问题不容忽视。报告指出,有约超过10%的人群不能或不宜摄入食糖,这就为来源广阔、功能明显、安全可靠的糖醇在食品添加剂方面的发展带来了机遇,健康食品是当今食品市场的消费热点和开发重点,而这些无糖糖果多数是用糖醇类产品代替蔗糖与淀粉糖制造的。优选地,所述所述糖醇选自木糖醇、山梨醇、麦芽糖醇中的一种或两种。
大豆磷脂是从生产大豆油的油脚中提取的产物,是由甘油、脂肪酸、胆碱或胆胺所组成的酯,能溶于油脂及非极性溶剂。大豆磷脂的组成成分复杂,主要含有卵磷脂(约34.2%)、脑磷脂(约19.7%)、肌醇磷脂(约16.0%)、磷酯酰丝氨酸(约15.8%)、磷脂酸(约3.6%)及其他磷脂(约10.7%)。为浅黄至棕色的黏稠液体或白色至浅棕色的固体粉末。大豆磷脂有降低胆固醇,预防动脉硬化的作用;对高血压、脑中风、心脏病有很强的预防和控制作用;可以使胆结石自然消失;可以预防糖尿病;可消除青春痘和雀斑;可消除和预防心肌梗塞、脂肪肝和肝硬化;使皮肤健美,胜过化妆品;大豆磷脂具有亲水亲油性,可分解体内多余脂肪,因此还有减肥的功效。大豆磷脂被世界公认是健康身体、预防疾病的瑰丽法宝。
其中,所述水溶性膳食纤维的含量为糖果总重量的50%以上。
其中,富含膳食纤维的糖果,按重量份计,还包含5~15份的L-阿拉伯糖;例如L-阿拉伯糖的重量份为5份、6份、8份、10份、13份、15份。L-阿拉伯糖,又称树胶醛糖、果胶糖;是一种戊醛糖。在自然界中L-阿拉伯糖很少以单糖形式存在,通常与其他单糖结合,以杂多糖的形式存在于胶质、半纤维素、果胶酸、细菌多糖及某些糖苷中。其对热和酸的稳定性高。L-阿拉伯糖,一种新型的低热量甜味剂,广泛存在于水果和粗粮的皮壳中,因可以抑制人体肠道内蔗糖酶的活性,从而具有了抑制蔗糖吸收的功效;此外,L-阿拉伯糖还可以抑制身体脂肪堆积,因而可被用于防治肥胖、高血压、高血脂等疾病。同时,本发明L-阿拉伯糖的加入减少了白砂糖的用量,可以有效减少原料中糖的含量。
其中,所述原料还包括复合维生素、食用盐、食用香精、全脂奶粉、甘草中的一种或至少两种。添加此类物质可以改善糖果的风味及适量的微量元素。
本发明的目的之二在于提供一种富含膳食纤维的糖果的制备方法,包括以下步骤:
1)按重量份计,将5~15份的抗性淀粉溶于15~30份的水中,搅拌均匀后加入10~20份的白砂糖,加热至100~120℃,加入40~70份的水溶性膳食纤维、5~10份的糖醇、0.5~2份的大豆磷脂后继续搅拌混合,保温20~40min并不停搅拌制备混合液;
2)趁热将混合液浇入模具中,冷却到60~70℃后从模具中移出,冷却至室温后制备成糖果。
其中,步骤2)后还包括将糖果包覆淀粉糖衣纸后进行外包装的步骤。
与现有技术相比,本发明的有益效果为:本发明的一种富含膳食纤维的糖果,按重量份计,包含以下物质:40~70份的水溶性膳食纤维、5~15份的抗性淀粉、5~10份的糖醇、10~20份的白砂糖、0.5~2份的大豆磷脂;本发明的富含膳食纤维的糖果,含膳食纤维多,含糖、脂肪少,口感好,食用方便,可以改善肠道功能,降低了糖果中高糖、高脂肪带来的不利影响,原料中的水溶性膳食纤维、抗性淀粉、糖醇、白砂糖、大豆磷脂、水分别发挥各自的作用体现糖果的保健功效,并且本发明通过调节每种原料的配比,使制备得到的糖果具备最佳的口感;水溶性纤维素替代了部分蔗糖、麦芽糖以及部分含油脂物质,从而有效控制餐后血糖值的升高,而且水溶性膳食纤维在结肠里的发酵作用,还可以使结肠微生物有益菌群增殖,调节pH值,维持肠道微生态环境良好;抗性淀粉由于消化吸收慢,食用后不致使血糖升高过快,可以调节血糖水平,食后可增加排便量,减少便秘,减少结肠癌的危险,抗性淀粉可减少血胆固醇和三甘油脂的量;糖醇的安全性高、口感好、不龋齿、不影响血糖值,糖醇具有保持食品湿度、改善或保持柔软度、改善脱水食品的复水性、控制结晶乃至控制食品的粘度和组织结构、降低水分活度等作用;大豆磷脂有降低胆固醇,可以预防心脑血管的多种疾病,大豆磷脂具有亲水亲油性,可分解体内多余脂肪,因此还有减肥的功效。
本发明的一种富含膳食纤维的糖果的制备方法,工艺简单,制备得到的糖果中水溶性膳食纤维的含量为糖果总重量的50%以上,具有润肠通便、调节血糖、血脂、降低胆固醇、改善肠道功能、控制体重的作用,利于人的身体健康。由于其能量比较低,非常适合患有高血压、高血脂、高胆固醇、糖尿病、肥胖、便秘、肠道疾病等的人群食用。
具体实施方式
下面通过具体实施方式来进一步说明本发明的技术方案。
如无具体说明,本发明的各种原料均可市售购得,或根据本领域的常规方法制备得到。
实施例1
将50g的抗性淀粉和200g饮用水混合,然后加入100g白砂糖混合加热到110℃,加入260g聚葡萄糖、165g菊粉、180g魔芋粉、50g山梨醇、50gL-阿拉伯糖、10g大豆磷脂、1g食用香精,保温20分钟,不停搅拌,然后浇注在模具中,冷却到60℃,开始脱模,冷却到室温,用淀粉糖纸包装,再用糖纸包装即得本发明的糖果。
实施例2
将100g的抗性淀粉和80g饮用水混合,然后加入200g白砂糖混合加热到120℃,加入350g聚葡萄糖、250g菊粉、100g木糖醇、60gL-阿拉伯糖、10g大豆磷脂、50g全脂奶粉,保温30分钟,不停搅拌,然后浇注在模具中,冷却到70℃,开始脱模,冷却到室温,用淀粉糖纸包装,再用糖纸包装即得本发明的糖果。
实施例3
将50g的抗性淀粉和50g饮用水混合,然后加入220g白砂糖混合加热到110℃,加入200g菠萝果胶、200g低聚木糖、150g聚葡萄糖、120g木糖醇、50gL-阿拉伯糖、6g大豆磷脂、50g全脂奶粉,保温40分钟,不停搅拌,然后浇注在模具中,冷却到70℃,开始脱模,冷却到室温,用淀粉糖纸包装,再用糖纸包装即得本发明的糖果。
实施例4
将100g的马铃薯抗性淀粉和90g饮用水混合,然后加入130g白砂糖混合加热到120℃,加入280g菠萝果胶、280g聚葡萄糖、30g木糖醇、90gL-阿拉伯糖、2g大豆磷脂、8g食用盐,保温25分钟,不停搅拌,然后浇注在模具中,冷却到65℃,开始脱模,冷却到室温,用淀粉糖纸包装,再用糖纸包装即得本发明的糖果。
实施例5
将120g的大米抗性淀粉和70g饮用水混合,然后加入100g白砂糖混合加热到115℃,加入260g菊粉、250g聚葡萄糖、100gL-阿拉伯糖、30g麦芽糖醇、9.8g大豆磷脂、0.2g甘草,保温30分钟,不停搅拌,然后浇注在模具中,冷却到70℃,开始脱模,冷却到室温,用淀粉糖纸包装,再用糖纸包装即得本发明的糖果。
实施例6
将90g的抗性淀粉和100g饮用水混合,然后加入120g白砂糖混合加热到120℃,加入200g聚葡萄糖、150葡甘聚糖、230g菊粉、180魔芋粉、80gL-阿拉伯糖、30g木糖醇、10g大豆磷脂、20g全脂奶粉,保温30分钟,不停搅拌,然后浇注在模具中,冷却到70℃,开始脱模,冷却到室温,用淀粉糖纸包装,再用糖纸包装即得本发明的糖果。
本发明的富含膳食纤维的糖果,含膳食纤维多,其中水溶性膳食纤维的含量为糖果总重量的50%以上,含糖、脂肪少,口感好,食用方便,可以改善肠道功能,降低了糖果中高糖、高脂肪带来的不利影响。本发明的富含膳食纤维的糖果的制备方法简单,制备得到的糖果具有润肠通便、调节血糖、血脂、降低胆固醇、改善肠道功能、控制体重的作用,利于人的身体健康。由于其能量比较低,非常适合患有高血压、高血脂、高胆固醇、糖尿病、肥胖、便秘、肠道疾病等的人群食用。
申请人声明,本发明通过上述实施例来说明本发明的详细工艺设备和工艺流程,但本发明并不局限于上述详细工艺设备和工艺流程,即不意味着本发明必须依赖上述详细工艺设备和工艺流程才能实施。所属技术领域的技术人员应该明了,对本发明的任何改进,对本发明产品各原料的等效替换及辅助成分的添加、具体方式的选择等,均落在本发明的保护范围和公开范围之内。
Claims (10)
1.一种富含膳食纤维的糖果,其特征在于,按重量份计,包含以下物质:40~70份的水溶性膳食纤维、5~15份的抗性淀粉、5~10份的糖醇、10~20份的白砂糖、0.5~2份的大豆磷脂。
2.根据权利要求1所述的富含膳食纤维的糖果,其特征在于,所述水溶性膳食纤维的含量为糖果总重量的50%以上。
3.根据权利要求1所述的富含膳食纤维的糖果,其特征在于,按重量份计,还包含5~15份的L-阿拉伯糖。
4.根据权利要求1所述的富含膳食纤维的糖果,其特征在于,所述原料还包括复合维生素、食用盐、食用香精、全脂奶粉、甘草中的一种或至少两种。
5.根据权利要求1所述的富含膳食纤维的糖果,其特征在于,所述水溶性膳食纤维选自聚葡萄糖、葡甘聚糖、低脂果胶、高脂果胶、苹果果胶、柚皮果胶、蓝莓果胶、菠萝果胶等、低聚果糖、功能性多聚果糖、低聚异麦芽糖、低聚乳糖、低聚木糖、大豆低聚糖、羧甲基纤维素、琼脂粉、菊粉、魔芋粉中的一种或至少两种。
6.根据权利要求5所述的富含膳食纤维的糖果,其特征在于,所述水溶性膳食纤维为聚葡萄糖、葡甘聚糖、菊粉、魔芋粉的混合物。
7.根据权利要求6所述的富含膳食纤维的糖果,其特征在于,所述混合物中聚葡萄糖、葡甘聚糖、菊粉、魔芋粉的质量比为(2~4):(1~2):(1~3):(1~3)。
8.根据权利要求1所述的富含膳食纤维的糖果,其特征在于,所述糖醇选自木糖醇、山梨醇、麦芽糖醇中的一种或两种。
9.一种如权利要求1所述的富含膳食纤维的糖果的制备方法,其特征在于,包括以下步骤:
1)按重量份计,将5~15份的抗性淀粉溶于15~30份的水中,搅拌均匀后加入10~20份的白砂糖,加热至100~120℃,加入40~70份的水溶性膳食纤维、5~10份的糖醇、0.5~2份的大豆磷脂后继续搅拌混合,保温20~40min并不停搅拌制备混合液;
2)趁热将混合液浇入模具中,冷却到60~70℃后从模具中移出,冷却至室温后制备成糖果。
10.根据权利要求9所述的制备方法,步骤2)后还包括将糖果包覆淀粉糖衣纸后进行外包装的步骤。
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CN111374205A (zh) * | 2018-12-27 | 2020-07-07 | 中粮集团有限公司 | 用于制备牛轧糖的组合物、牛轧糖及其制备方法 |
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CN111567664A (zh) * | 2020-06-01 | 2020-08-25 | 广州麟威健康科技股份有限公司 | 一种控制体重的压片糖果及其制备方法 |
CN112868973A (zh) * | 2021-02-09 | 2021-06-01 | 通辽市皓心餐饮管理有限公司 | 一种含有l-阿拉伯糖的甜味剂及其制备方法和应用 |
GB2604310A (en) * | 2022-05-31 | 2022-08-31 | Kraft Foods Schweiz Holding Gmbh | Chocolate product with high fibre |
GB2604311A (en) * | 2022-05-31 | 2022-08-31 | Kraft Foods Schweiz Holding Gmbh | Confectionery composition with high fibre |
GB2604310B (en) * | 2022-05-31 | 2023-04-19 | Kraft Foods Schweiz Holding Gmbh | Chocolate product with high fibre |
GB2604311B (en) * | 2022-05-31 | 2023-04-26 | Kraft Foods Schweiz Holding Gmbh | Confectionery composition with high fibre |
WO2023232289A1 (en) * | 2022-05-31 | 2023-12-07 | Kraft Foods Schweiz Holding Gmbh | Confectionery composition with high fibre |
WO2023232288A1 (en) * | 2022-05-31 | 2023-12-07 | Kraft Foods Schweiz Holding Gmbh | Chocolate product with high fibre |
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