CN105941792A - 一种同时具有除口臭和提神作用的茶香糖果及其制备方法 - Google Patents
一种同时具有除口臭和提神作用的茶香糖果及其制备方法 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
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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
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- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
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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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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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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
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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
- A23G2200/14—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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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
本发明涉及食品领域,旨在提供一种同时具有除口臭和提神作用的茶香糖果及其制备方法。该茶香糖果由下述质量百分比含量的组分组成:茶香型茶叶提取物5~10%,茶树花提取物,3~8%,铁皮石斛叶提取物2~5%,维生素C1~3%,木糖醇75~84%。本发明利用极性分段、低温提取等手段将茶叶中低沸点茶香物质和活性成分充分收集,同时将茶树花、铁皮石斛叶中的抑菌、去味和提神等特定成分进行收集,并与维生素C配伍,开发了同时具有除口臭和提神作用的茶香糖果,此外,该糖果完全以木糖醇为基质,不含任何其他甜味剂,减少了热量,非常适合熬夜加班、职业司机等群体食用。
Description
技术领域
本发明涉及食品领域,具体涉及一种同时具有除口臭和提神作用的茶香糖果及其制备方法。
背景技术
口臭是一种常见的口腔问题,给人们在社交中带来很多尴尬和麻烦,严重口臭甚至影响患者的心理健康。调查显示,中国口臭患病率为27.5%,而在西方国家,则为50%。
现代社会分工细化,有些工作经常要熬夜,而且必须精力集中,比如∶创作设计类、晚间工作者、职业司机等,该类群体往往通过喝咖啡、抽烟等方法来提神,但是这往往又加重口臭问题。虽然,已有牙膏、漱口水等产品清除口气,也有饮料、药物等提神醒脑,但是还未有同时具有除口臭和提神功能的茶香糖果面市。
发明内容
本发明要解决的技术问题是,克服现有技术的不足,提供一种同时具有除口臭和提神作用的茶香糖果。
为解决技术问题,本发明的解决方案是通过以下方式来实现的∶
提供一种同时具有除口臭和提神作用的茶香糖果,由下述质量百分比含量的组分组成∶
本发明中,所述的茶香型茶叶提取物是通过下述方法制备获得的∶
将成品茶叶按1∶10(KG∶L)的比例加入95%的食用酒精中,浸泡2个小时后离心处理,得到95%酒精提取物与一次滤渣;将一次滤渣再以1∶10(KG∶L)的比例加入60%食用酒精中,浸泡2个小时后离心处理,得到60%酒精提取物与二次滤渣;将二次滤渣以10%的食用酒精在40℃温度下提取40分钟后,离心处理得到10%酒精提取物;分别将95%酒精提取物、60%酒精提取物、10%酒精提取物中的酒精完全回收,得到无酒精的提取物以后进行混合;再经浓缩和喷雾干燥,得到茶香型茶叶提取物。
本发明中,所述的成品茶叶是指已经完成全部加工步骤可以直接泡饮的茶叶,是绿茶、红茶、白茶、黄茶、乌龙茶或普洱茶中的任意一种茶叶。
本发明中,所述的茶树花提取物是通过下述方法制备获得的∶
将新鲜茶树花放入80℃的烘箱下干燥24小时,再将干燥的茶树花按1∶5(KG∶L)的比例加入70%食用酒精中;在60℃下提取45分钟,过滤后,减压浓缩后喷雾干燥,得到茶树花提取物。
本发明中,所述的铁皮石斛叶提取物是通过下述方法制备获得的∶
将新鲜铁皮石斛叶在80℃的烘箱下干燥24小时,再将干燥的铁皮石斛叶按1∶10(KG∶L)比例加入蒸馏水中,在90℃下提取30分钟,连续提取2次,过滤后合并浸提液;将浸提液减压浓缩到原体积的1/5后,再加入4倍体积的95%食用酒精,静置24小时后离心;将得到的沉淀物烘干,即铁皮石斛叶提取物。
本发明进一步提供了制备同时具有除口臭和提神作用的茶香糖果的方法,包括以下步骤∶
(1)按照下述质量百分比取原材料∶
(2)将茶树花提取物、铁皮石斛叶提取物、木糖醇、维生素C充分混合后,在120~150℃温度下化糖;当全部化成糖液时,边搅拌边将茶香型茶叶提取物洒在糖液中,搅拌均匀后停止加热和搅拌;当温度下降至90~98℃时进行浇注,冷却后脱模,即制得具有除口臭和提神作用的茶香糖果。
本发明的有益效果在于∶
本发明利用极性分段、低温提取等手段将茶叶中低沸点茶香物质和活性成分充分收集,同时将茶树花、铁皮石斛叶中的抑菌、去味和提神等特定成分进行收集,并与维生素C配伍,开发了同时具有除口臭和提神作用的茶香糖果,此外,该糖果完全以木糖醇为基质,不含任何其他甜味剂,减少了热量,非常适合熬夜加班、职业司机等群体食用。
具体实施方式
下面结合本发明的实施例对本发明作进一步描述。
各实施例中:
茶香型茶叶提取物是通过下述方法制备获得的∶将成品茶叶按1∶10(KG∶L)的比例加入95%的食用酒精中,浸泡2个小时后离心处理,得到95%酒精提取物与一次滤渣;将一次滤渣再以1∶10(KG∶L)的比例加入60%食用酒精中,浸泡2个小时后离心处理,得到60%酒精提取物与二次滤渣;将二次滤渣以10%的食用酒精在40℃温度下提取40分钟后,离心处理得到10%酒精提取物;分别将95%酒精提取物、60%酒精提取物、10%酒精提取物中的酒精完全回收,得到无酒精的提取物后混合;再经浓缩和喷雾干燥,得到茶香型茶叶提取物。
茶树花提取物是通过下述方法制备获得的∶将新鲜茶树花放入80℃的烘箱下干燥24小时,再将干燥的茶树花按1∶5(KG∶L)的比例加入70%食用酒精中;在60℃下提取45分钟,过滤后,减压浓缩后喷雾干燥,得到茶树花提取物。
铁皮石斛叶提取物是通过下述方法制备获得的∶将新鲜铁皮石斛叶在80℃的烘箱下干燥24小时,再将干燥的铁皮石斛叶按1∶10(KG∶L)比例加入蒸馏水中,在90℃下提取30分钟,连续提取2次,过滤后合并浸提液;将浸提液减压浓缩到原体积的1/5后,再加入4倍体积的95%食用酒精,静置24小时后离心;将得到的沉淀物烘干,即铁皮石斛叶提取物。
茶香糖果的制备步骤如下:将茶树花提取物、铁皮石斛叶提取物、木糖醇、维生素C充分混合后,在120~150℃温度下化糖;当全部化成糖液时,边搅拌边将茶香型茶叶提取物洒在糖液中,搅拌均匀后停止加热和搅拌;当温度下降至90~98℃时进行浇注,冷却后脱模,即制得具有除口臭和提神作用的茶香糖果。
具体实施例中,各原料质量配比和工艺参数见下表∶
原料及制备工艺条件 | 实施例1 | 实施例2 | 实施例3 | 实施例4 | 实施例5 | 实施例6 | 实施例7 | 实施例8 |
茶香型茶叶提取物 | 10% | 9% | 6% | 7% | 8% | 8% | 6% | 5% |
茶树花提取物 | 8% | 3% | 4% | 5% | 7% | 5% | 7% | 6% |
铁皮石斛叶提取物 | 5% | 5% | 3% | 2% | 4% | 2% | 5% | 4% |
维生素C | 2% | 2% | 3% | 2% | 1% | 2% | 3% | 1% |
木糖醇 | 75% | 81% | 84% | 84% | 80% | 83% | 79% | 84% |
化糖温度 | 120℃ | 120℃ | 140℃ | 125℃ | 145℃ | 150℃ | 130℃ | 135℃ |
浇注温度 | 90℃ | 91℃ | 95℃ | 95℃ | 94℃ | 98℃ | 95℃ | 93℃ |
其中,实施例1中茶香型茶叶提取物是以西湖龙井为成品茶制备的西湖龙井香茶叶提取物,最终制备的是同时具有除口臭和提神作用的西湖龙井茶香糖果;
实施例2中茶香型茶叶提取物是以祁门红茶为成品茶制备的祁门红茶香茶叶提取物,最终制备的是同时具有除口臭和提神作用的祁门红茶香糖果;
实施例3中茶香型茶叶提取物是以铁观音为成品茶制备的铁观音香茶叶提取物,最终制备的是同时具有除口臭和提神作用的铁观音香糖果;
实施例4中茶香型茶叶提取物是以普洱茶为成品茶制备的普洱茶香茶叶提取物,最终制备的是同时具有除口臭和提神作用的普洱茶香糖果;
实施例5中茶香型茶叶提取物是以白牡丹为成品茶制备的白牡丹香茶叶提取物,最终制备的是同时具有除口臭和提神作用的白牡丹香糖果;
实施例6中茶香型茶叶提取物是以凤凰单丛为成品茶制备的凤凰单丛香茶叶提取物,最终制备的是同时具有除口臭和提神作用的凤凰单丛香糖果;
实施例7中茶香型茶叶提取物是以黄山毛峰为成品茶制备的黄山毛峰香茶叶提取物,最终制备的是同时具有除口臭和提神作用的黄山毛峰香糖果;
实施例8中茶香型茶叶提取物是以君山银针为成品茶制备的君山银针香茶叶提取物,最终制备的是同时具有除口臭和提神作用的君山银针香糖果;
最后,还需要注意的是,显然本发明不限于以上实施例,还可以有许多变形,本领域的普通技术人员能从本发明公开的内容直接导出或联想到的所有变形,均应认为是本发明的保护范围。
Claims (6)
1.一种同时具有除口臭和提神作用的茶香糖果,其特征在于,由下述质量百分比含量的组分组成:
2.根据权利要求1所述的茶香糖果,其特征在于,所述的茶树花提取物是通过下述方法制备获得的:
将新鲜茶树花放入80℃的烘箱下干燥24小时,再将干燥的茶树花按1∶5(KG∶L)的比例加入70%食用酒精中;在60℃下提取45分钟,过滤后,减压浓缩后喷雾干燥,得到茶树花提取物。
3.根据权利要求1所述的茶香糖果,其特征在于,所述的铁皮石斛叶提取物是通过下述方法制备获得的:
将新鲜铁皮石斛叶在80℃的烘箱下干燥24小时,再将干燥的铁皮石斛叶按1∶10(KG∶L)比例加入蒸馏水中,在90℃下提取30分钟,连续提取2次,过滤后合并浸提液;将浸提液减压浓缩到原体积的1/5后,再加入4倍体积的95%食用酒精,静置24小时后离心;将得到的沉淀物烘干,即铁皮石斛叶提取物。
4.根据权利要求1所述的茶香糖果,其特征在于,所述的茶香型茶叶提取物是通过下述方法制备获得的:
将成品茶叶按1∶10(KG∶L)的比例加入95%的食用酒精中,浸泡2个小时后离心处理,得到95%酒精提取物与一次滤渣;将一次滤渣再以1∶10(KG∶L)的比例加入60%食用酒精中,浸泡2个小时后离心处理,得到60%酒精提取物与二次滤渣;将二次滤渣以10%的食用酒精在40℃温度下提取40分钟后,离心处理得到10%酒精提取物;分别将95%酒精提取物、60%酒精提取物、10%酒精提取物中的酒精完全回收,得到无酒精的提取物以后进行混合;再经浓缩和喷雾干燥,得到茶香型茶叶提取物。
5.根据权利要求4所述的茶香糖果,其特征在于,所述的成品茶叶是指已经完成全部加工步骤可以直接泡饮的茶叶,是绿茶、红茶、白茶、黄茶、乌龙茶或普洱茶中的任意一种茶叶。
6.一种制备同时具有除口臭和提神作用的茶香糖果的方法,其特征在于,包括以下步骤:
(1)按照下述质量百分比取原材料:
(2)将茶树花提取物、铁皮石斛叶提取物、木糖醇、维生素C充分混合后,在120~150℃温度下化糖;当全部化成糖液时,边搅拌边将茶香型茶叶提取物洒在糖液中,搅拌均匀后停止加热和搅拌;当温度下降至90~98℃时进行浇注,冷却后脱模,即制得具有除口臭和提神作用的茶香糖果。
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