CN105941788A - 一种酸辣橡皮糖 - Google Patents
一种酸辣橡皮糖 Download PDFInfo
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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
- 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
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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
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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
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- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
本发明公开了一种酸辣橡皮糖，由以下原料制成：低聚木糖、低聚半乳糖、麦芽糖醇、魔芋淀粉、马铃薯变性淀粉、脱脂羊奶、食盐、乳酸菌、青辣椒、叶绿素、上光油。本发明提供的酸辣橡皮糖，细腻爽滑，有弹性，酸辣可口，咸甜适中，奶香浓郁，以羊奶代替牛奶，丰富市场上橡皮糖的品种，能够增强胃肠功能，清除体内垃圾，美容护肤，增强免疫力，延缓衰老，强身健体；叶绿素为纯天然提取，不使用任何有毒化学试剂，安全健康；以魔芋淀粉和马铃薯变性淀粉的混合物代替明胶，并加入酸奶后进行糊化，减小粘度，增加韧度，使橡皮糖软硬适中，弹性十足，易于消化，不会对气管造成威胁；不含白砂糖，能够预防龋齿和肥胖的发生，适合人群范围广。
Description
技术领域
本发明主要涉及糖果加工技术领域，尤其涉及一种酸辣橡皮糖。
背景技术
橡皮糖是一种外观晶莹剔透，组织富有韧性的糖果，嚼在嘴里很有韧性，所以称为橡皮糖。橡皮糖是以明胶等为胶凝剂，白砂糖和糖浆为主料，果酸、香精和色素为辅料，经熬煮调配成富有弹性凝胶糖果。近年来，消费者对橡皮糖已熟悉，对产品的质量要求越来越高，为生产出满足消费者要求的橡皮糖，对影响产品质量的工艺条件和原材料进行研究，找出最佳生产工艺。
随着橡皮糖的销售量逐渐提高，消费者已经不满足于各种各样的酸甜水果口味，丰富多样的口味和营养才能满足消费者的口感和营养需求。
发明内容
为了弥补已有技术的缺陷，本发明的目的是提供一种酸辣橡皮糖。
一种酸辣橡皮糖，由以下重量份的原料制成：低聚木糖73~75、低聚半乳糖33~35、麦芽糖醇32~34、魔芋淀粉10~12、马铃薯变性淀粉2~3、脱脂羊奶22~24、食盐0.6~0.7、乳酸菌0.4~0.5、青辣椒6~8、叶绿素0.4~0.5、上光油0.02~0.03。
所述的乳酸菌，由以下重量比的原料组成：嗜酸乳杆菌：德式乳杆菌：保加利亚乳杆菌=7~8:5~6:4~5，且已经活化。
所述的叶绿素，是将绿叶蔬菜洗净，打浆，过120~140目筛，得蔬菜浆，1000转/分钟离心10分钟，得一次蔬菜汁和一次蔬菜渣，向蔬菜渣中加入蔬菜渣重量2~3倍量的蒸馏水，打浆3分钟，1000转/分钟离心10分钟，得二次蔬菜汁和二次蔬菜渣，如此加蒸馏水反复洗涤3次，去掉蔬菜渣，将所有蔬菜汁混合，置于46~48℃进行真空旋转蒸发，至含水量为蔬菜总重量的6~8%，得叶绿素。
所述的绿叶蔬菜，为有机蔬菜，由以下重量比的蔬菜组成：香菜：西兰花：黄瓜：芹菜叶：辣椒叶=17~18:13~14:11~12:8~9:6~7。
一种酸辣橡皮糖的制备方法，其具体步骤包括：
（1）将低聚木糖和麦芽糖醇混合，置于容器中，逐渐加热，以2.5℃/分钟的速度升高温度至110~112℃，以46~48转/分钟不断搅拌，得糖浆；
（2）将魔芋淀粉和马铃薯变性淀粉混合均匀，得混合淀粉，加入混合淀粉重量2~3倍量的蒸馏水，混合均匀，得淀粉糊；
（3）将低聚半乳糖加入脱脂羊奶中，混合均匀，置于121℃灭菌22~24分钟，冷却至38~44℃，加入乳酸菌，搅拌均匀，置于40~42℃的恒温箱中发酵16~18小时，加入淀粉糊，pH值改变淀粉结构，混合均匀，置于100℃熬煮12~14分钟，糊化淀粉，使淀粉和酸奶充分混合，提供酸味，得发酵羊奶浆；
（4）将青辣椒洗净，去蒂，粉碎，过100~120目筛，得辣椒浆，加入辣椒浆重量2~3倍量的纯净水，84~86℃水浴，26~28KHz超声提取20~22分钟，过滤，向辣椒渣中加入辣椒渣重量2~3倍量的体积分数为62~64%的食用酒精溶液，66~68℃水浴，24~26KHz超声提取18~20分钟，过滤，得滤液，合并所有滤液，1000转/分钟离心10分钟，取上清，置于56~58℃真空旋转蒸发至含水量为辣椒粉重量的56~58%，提供辣味，得辣椒提取物；
（5）将发酵羊奶浆和辣椒提取物加入糖浆中，保持温度106~108℃，41~43转/分钟搅拌20~25分钟，将温度降至80~90℃，加入叶绿素和食盐，挤压混合均匀，增加弹性，注入模具中，置于16~18℃静置20分钟，脱模，加入上光油，按常规工艺进行上油抛光，置于温度为41~43℃、湿度为63~65%的环境中静置老化6~8小时，得酸辣橡皮糖；
（6）真空包装，100~120μW/cm2紫外杀菌30~40分钟，得成品。
脱脂羊奶：营养丰富，接近人奶，无腥味，易于消化吸收，能够健脑益智，降低胆固醇，保护心脑血管，促进胃肠有益菌增殖，修复皮肤细胞，延缓衰老。
叶绿素：具有造血，提供维生素，清楚体内垃圾，解毒抗病，美容护肤等多种用途。
本发明的优点是：本发明提供的一种酸辣橡皮糖，细腻爽滑，有弹性，酸辣可口，咸甜适中，奶香浓郁，以羊奶代替牛奶，丰富市场上橡皮糖的品种，满足消费者营养和保健需求，能够增强胃肠功能，清除体内垃圾，美容护肤，增强免疫力，延缓衰老，强身健体；橡皮糖富含乳酸菌和益生物质，咀嚼的同时，能够促进胃肠功能，清除肠道垃圾，减肥瘦身；叶绿素为有机蔬菜经纯天然提取，不使用任何有毒化学试剂，安全健康；以魔芋淀粉和马铃薯变性淀粉的混合物代替明胶，食用安全，并加入酸奶后进行糊化，能够减小粘度，增加韧度，使橡皮糖软硬适中，弹性十足，整颗吞下后，易于消化，不会对气管造成威胁；不含白砂糖及添加剂，能够预防龋齿和肥胖的发生，适合人群范围广泛。
具体实施方式
下面用具体实施例说明本发明。
实施例1
一种酸辣橡皮糖，由以下重量份的原料制成：低聚木糖73、低聚半乳糖33、麦芽糖醇32、魔芋淀粉10、马铃薯变性淀粉2、脱脂羊奶22、食盐0.6、乳酸菌0.4、青辣椒6、叶绿素0.4、上光油0.02。
所述的乳酸菌，由以下重量比的原料组成：嗜酸乳杆菌：德式乳杆菌：保加利亚乳杆菌=7:5:4，且已经活化。
所述的叶绿素，是将绿叶蔬菜洗净，打浆，过120目筛，得蔬菜浆，1000转/分钟离心10分钟，得一次蔬菜汁和一次蔬菜渣，向蔬菜渣中加入蔬菜渣重量2倍量的蒸馏水，打浆3分钟，1000转/分钟离心10分钟，得二次蔬菜汁和二次蔬菜渣，如此加蒸馏水反复洗涤3次，去掉蔬菜渣，将所有蔬菜汁混合，置于48℃进行真空旋转蒸发，至含水量为蔬菜总重量的8%，得叶绿素。
所述的绿叶蔬菜，为有机蔬菜，由以下重量比的蔬菜组成：香菜：西兰花：黄瓜：芹菜叶：辣椒叶=17:13:11:8:6。
一种酸辣橡皮糖的制备方法，其具体步骤包括：
（1）将低聚木糖和麦芽糖醇混合，置于容器中，逐渐加热，以2.5℃/分钟的速度升高温度至112℃，以47转/分钟不断搅拌，得糖浆；
（2）将魔芋淀粉和马铃薯变性淀粉混合均匀，得混合淀粉，加入混合淀粉重量3倍量的蒸馏水，混合均匀，得淀粉糊；
（3）将低聚半乳糖加入脱脂羊奶中，混合均匀，置于121℃灭菌23分钟，冷却至38~44℃，加入乳酸菌，搅拌均匀，置于42℃的恒温箱中发酵18小时，加入淀粉糊，pH改变淀粉结构，混合均匀，置于100℃熬煮14分钟，糊化淀粉，使淀粉和酸奶充分混合，提供酸味，得发酵羊奶浆；
（4）将青辣椒洗净，去蒂，粉碎，过120目筛，得辣椒浆，加入辣椒浆重量3倍量的纯净水，85℃水浴，27KHz超声提取22分钟，过滤，向辣椒渣中加入辣椒渣重量2倍量的体积分数为63%的食用酒精溶液，67℃水浴，25KHz超声提取20分钟，过滤，得滤液，合并所有滤液，1000转/分钟离心10分钟，取上清，置于58℃真空旋转蒸发至含水量为辣椒粉重量的56%，提供辣味，得辣椒提取物；
（5）将发酵羊奶浆和辣椒提取物加入糖浆中，保持温度108℃，42转/分钟搅拌20分钟，将温度降至80℃，加入叶绿素和食盐，挤压混合均匀，增加弹性，注入模具中，置于16℃静置20分钟，脱模，加入上光油，按常规工艺进行上油抛光，置于温度为42℃、湿度为64%的环境中静置老化7小时，得酸辣橡皮糖；
（6）真空包装，110μW/cm2紫外杀菌35分钟，得成品。
实施例2
一种酸辣橡皮糖，由以下重量份的原料制成：低聚木糖74、低聚半乳糖34、麦芽糖醇33、魔芋淀粉11、马铃薯变性淀粉2.5、脱脂羊奶23、食盐0.6、乳酸菌0.4、青辣椒7、叶绿素0.4、上光油0.02。
所述的乳酸菌，由以下重量比的原料组成：嗜酸乳杆菌：德式乳杆菌：保加利亚乳杆菌=8:6:5，且已经活化。
所述的叶绿素，是将绿叶蔬菜洗净，打浆，过130目筛，得蔬菜浆，1000转/分钟离心10分钟，得一次蔬菜汁和一次蔬菜渣，向蔬菜渣中加入蔬菜渣重量2.5倍量的蒸馏水，打浆3分钟，1000转/分钟离心10分钟，得二次蔬菜汁和二次蔬菜渣，如此加蒸馏水反复洗涤3次，去掉蔬菜渣，将所有蔬菜汁混合，置于48℃进行真空旋转蒸发，至含水量为蔬菜总重量的7%，得叶绿素。
所述的绿叶蔬菜，为有机蔬菜，由以下重量比的蔬菜组成：香菜：西兰花：黄瓜：芹菜叶：辣椒叶=18:14:11:8:7。
制备方法，同实施例1。
实施例3
一种酸辣橡皮糖，由以下重量份的原料制成：低聚木糖75、低聚半乳糖35、麦芽糖醇34、魔芋淀粉12、马铃薯变性淀粉3、脱脂羊奶24、食盐0.7、乳酸菌0.5、青辣椒8、叶绿素0.5、上光油0.03。
所述的乳酸菌，由以下重量比的原料组成：嗜酸乳杆菌：德式乳杆菌：保加利亚乳杆菌=8:6:5，且已经活化。
所述的叶绿素，是将绿叶蔬菜洗净，打浆，过140目筛，得蔬菜浆，1000转/分钟离心10分钟，得一次蔬菜汁和一次蔬菜渣，向蔬菜渣中加入蔬菜渣重量3倍量的蒸馏水，打浆3分钟，1000转/分钟离心10分钟，得二次蔬菜汁和二次蔬菜渣，如此加蒸馏水反复洗涤3次，去掉蔬菜渣，将所有蔬菜汁混合，置于48℃进行真空旋转蒸发，至含水量为蔬菜总重量的8%，得叶绿素。
所述的绿叶蔬菜，为有机蔬菜，由以下重量比的蔬菜组成：香菜：西兰花：黄瓜：芹菜叶：辣椒叶=18:14:12:9:7。
制备方法，同实施例1。
对比例
市售普通橡皮糖。
实施例和对比例橡皮糖的感官评定：
随机选择80人，对实施例和对比例进行感官评定，实施例和对比例橡皮糖的感官评定见表1。
表1：实施例和对比例橡皮糖的感官评定
| 项目 | 实施例 | 对比例 |
| 口感 | 酸辣可口、咸甜适中 | 甜 |
| 香味 | 奶香浓郁、天然 | 香精味 |
| 质构 | 软硬适中，有弹性 | 有弹性 |
| 颜色 | 色泽为均匀的浅绿色 | 色泽均匀 |
表1的结果表明，本发明提供的酸辣橡皮糖，口感酸辣，咸甜适中，色泽均匀，奶香浓郁，软硬适宜，具有咀嚼感，组织细腻，具有较强的弹性和韧性，无潮解。
实施例和对比例橡皮糖促进胃肠功能的效果：
随机选择清洁级昆明种小鼠80只，体质量18～22g，雌雄各半，所有小鼠在造模前禁食12h，自由饮水。将小鼠随机分为4组，每组20只，雌雄各半，分别为实施例组、对比例组、腹泻模型组和对照组，对照组用生理盐水灌胃(2g/kg，按小鼠体重计)，同时其余小鼠均进行腹泻造模，造模成功后，实施例和对比例组分别灌服该组的橡皮糖(2g/kg，按小鼠体重计)，腹泻模型组和对照组灌服生理盐水灌胃(2g/kg，按小鼠体重计)，连续10d，观察小鼠灌胃后4h内的大便情况，腹泻率：排便的动物数与该组动物总数的百分比。稀便率：每只动物所排的稀便数与总便数之比。稀便级：表示稀便的程度。以稀便污染滤纸形成污迹而积的大小定级，分为4级，1级：污迹直径＜1cm；2级：污迹直径1~1.9cm；3级：污迹直径2~3cm；4级：污迹直径＞3cm。统计时先逐个统计每1堆稀便的级数，然后将该鼠所有稀便级数相加除以稀便次数得稀便的平均级数，简称稀便级。实施例和对比例橡皮糖促进胃肠功能的效果见表2。
表2：实施例和对比例橡皮糖促进胃肠功能的效果
| 项目 | 实施例 | 对比例 | 腹泻模型组 | 对照组 |
| 排便次数(次) | 11.7 | 14.4 | 17.3 | 8.70 |
| 腹泻率(%) | 28 | 53 | 100 | — |
| 稀便率(%) | 0.26 | 0.46 | 0.75 | — |
| 稀便级(cm) | 2.14 | 2.25 | 2.63 | — |
注：“—”表示无。
从表2的结果可以看出，实施例的酸辣橡皮糖灌胃小鼠后，其排便次数、腹泻率、稀便率和稀便级均明显小于对比例和腹泻模型组，说明本发明提供的酸辣橡皮糖能够明显促进胃肠功能。
Claims (5)
1. 一种酸辣橡皮糖，其特征在于，由以下重量份的原料制成：低聚木糖73~75、低聚半乳糖33~35、麦芽糖醇32~34、魔芋淀粉10~12、马铃薯变性淀粉2~3、脱脂羊奶22~24、食盐0.6~0.7、乳酸菌0.4~0.5、青辣椒6~8、叶绿素0.4~0.5、上光油0.02~0.03。
2.根据权利要求1所述的酸辣橡皮糖，其特征在于，所述的乳酸菌，由以下重量比的原料组成：嗜酸乳杆菌：德式乳杆菌：保加利亚乳杆菌=7~8:5~6:4~5，且已经活化。
3. 根据权利要求1所述的酸辣橡皮糖，其特征在于，所述的叶绿素，是将绿叶蔬菜洗净，打浆，过120~140目筛，得蔬菜浆，1000转/分钟离心10分钟，得一次蔬菜汁和一次蔬菜渣，向蔬菜渣中加入蔬菜渣重量2~3倍量的蒸馏水，打浆3分钟，1000转/分钟离心10分钟，得二次蔬菜汁和二次蔬菜渣，如此加蒸馏水反复洗涤3次，去掉蔬菜渣，将所有蔬菜汁混合，置于46~48℃进行真空旋转蒸发，至含水量为蔬菜总重量的6~8%，得叶绿素。
4. 根据权利要求3所述的酸辣橡皮糖，其特征在于，所述的绿叶蔬菜，为有机蔬菜，由以下重量比的蔬菜组成：香菜：西兰花：黄瓜：芹菜叶：辣椒叶=17~18:13~14:11~12:8~9:6~7。
5.根据权利要求1所述酸辣橡皮糖的制备方法，其特征在于，具体包括以下步骤：
（1）将低聚木糖和麦芽糖醇混合，置于容器中，逐渐加热，以2.5℃/分钟的速度升高温度至110~112℃，以46~48转/分钟不断搅拌，得糖浆；
（2）将魔芋淀粉和马铃薯变性淀粉混合均匀，得混合淀粉，加入混合淀粉重量2~3倍量的蒸馏水，混合均匀，得淀粉糊；
（3）将低聚半乳糖加入脱脂羊奶中，混合均匀，置于121℃灭菌22~24分钟，冷却至38~44℃，加入乳酸菌，搅拌均匀，置于40~42℃的恒温箱中发酵16~18小时，加入淀粉糊，混合均匀，置于100℃熬煮12~14分钟，得发酵羊奶浆；
（4）将青辣椒洗净，去蒂，粉碎，过100~120目筛，得辣椒浆，加入辣椒浆重量2~3倍量的纯净水，84~86℃水浴，26~28KHz超声提取20~22分钟，过滤，向辣椒渣中加入辣椒渣重量2~3倍量的体积分数为62~64%的食用酒精溶液，66~68℃水浴，24~26KHz超声提取18~20分钟，过滤，得滤液，合并所有滤液，1000转/分钟离心10分钟，取上清，置于56~58℃真空旋转蒸发至含水量为辣椒粉重量的56~58%，得辣椒提取物；
（5）将发酵羊奶浆和辣椒提取物加入糖浆中，保持温度106~108℃，41~43转/分钟搅拌20~25分钟，将温度降至80~90℃，加入叶绿素和食盐，挤压混合均匀，注入模具中，置于16~18℃静置20分钟，脱模，加入上光油，按常规工艺进行上油抛光，置于温度为41~43℃、湿度为63~65%的环境中静置老化6~8小时，得酸辣橡皮糖；
（6）真空包装，100~120μW/cm2紫外杀菌30~40分钟，得成品。
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| CN106615513A (zh) * | 2016-10-12 | 2017-05-10 | 肥西久盛食品有限公司 | 一种牛腩老姜糖 |
| CN106690163A (zh) * | 2016-12-26 | 2017-05-24 | 蒋金刚 | 一种麻辣香蕉皮脯 |
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