CN105994891A - 一种芋头香味高钙软糖及其制备方法 - Google Patents
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- 229910052791 calcium Inorganic materials 0.000 title claims abstract description 15
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- 235000006481 Colocasia esculenta Nutrition 0.000 title claims abstract description 9
- 240000004270 Colocasia esculenta var. antiquorum Species 0.000 title 1
- 241000238565 lobster Species 0.000 claims abstract description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 13
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 claims abstract description 10
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- 241000499436 Brassica rapa subsp. pekinensis Species 0.000 claims abstract description 10
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- 244000205754 Colocasia esculenta Species 0.000 claims abstract description 8
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- 241000005787 Cistanche Species 0.000 claims abstract description 7
- 240000004244 Cucurbita moschata Species 0.000 claims abstract description 7
- 235000009854 Cucurbita moschata Nutrition 0.000 claims abstract description 7
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 claims abstract description 7
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims abstract description 7
- 240000003768 Solanum lycopersicum Species 0.000 claims abstract description 7
- 235000015136 pumpkin Nutrition 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 235000012054 meals Nutrition 0.000 claims abstract description 6
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- 238000001802 infusion Methods 0.000 claims description 9
- 239000007788 liquid Substances 0.000 claims description 9
- 235000013305 food Nutrition 0.000 claims description 7
- 240000002234 Allium sativum Species 0.000 claims description 6
- 244000276331 Citrus maxima Species 0.000 claims description 6
- 235000001759 Citrus maxima Nutrition 0.000 claims description 6
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- 240000004201 Lactuca sativa var. crispa Species 0.000 claims description 6
- 235000020419 dragon fruit juice Nutrition 0.000 claims description 6
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- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 3
- 229930006000 Sucrose Natural products 0.000 claims description 3
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- 238000004537 pulping Methods 0.000 claims description 3
- 238000002791 soaking Methods 0.000 claims description 3
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Classifications
-
- 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
-
- 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
Abstract
本发明公开了一种芋头香味高钙软糖及其制备方法,是由下述重量份的原料制成:白砂糖280‑300、龙虾壳70‑80、芋头粉10‑12、大白菜8‑10、咖啡汁10‑12、香焦粉5‑7、刺嫩芽4‑5、南瓜浆7‑8、鲜西红柿籽3‑4、文旦柚6‑7、葛根1‑2、防风1‑2、肉苁蓉1‑2、金樱子1‑1.5、枳壳1‑1.5、水适量、营养助剂10‑15;本发明使用了龙虾壳提取壳聚糖,变废为宝,加入的营养助剂具有补血益气的功效,加入了芋头粉,具有益胃、宽肠、通便散结、补中益肝肾、添精益髓的功效,加入的中药具有解肌退热,透疹,生津止渴,升阳止泻的功效。
Description
技术领域
本发明涉及食品加工技术领域,尤其涉及一种芋头香味高钙软糖及其制备方法。
背景技术
据统计,仅仅一个夏季,一个城市就要吃掉上千万吨龙虾,不论是总量还是“人均保有量”都足以傲视全国——自然,龙虾壳的“产量”也相当可观。通常龙虾壳都是当做垃圾扔掉,这样造成极大的浪费,龙虾壳壳质含有20%-30%的甲壳素,而甲壳素是继纤维素之后第二种利用率很高的高分子纤维素,被科学界誉为“第六生命要素”,在医药、农业、工业等多个领域应用广泛,精品的甲壳素价格不菲。将龙虾壳利用到制作软糖中,变废为宝,减少资源的浪费。
发明内容
本发明目的就是为了弥补已有技术的缺陷,提供一种芋头香味高钙软糖及其制备方法。
本发明是通过以下技术方案实现的:
一种芋头香味高钙软糖,是由下述重量份的原料制成:白砂糖280-300、龙虾壳70-80、芋头粉10-12、大白菜8-10、咖啡汁10-12、香焦粉5-7、刺嫩芽4-5、南瓜浆7-8、鲜西红柿籽3-4、文旦柚6-7、葛根1-2、防风1-2、肉苁蓉1-2、金樱子1-1.5、枳壳1-1.5、水适量、营养助剂10-15;
所述的营养助剂由下列重量份原料制成:蒜蓉2-3、倭瓜子仁3-4、莴苣叶粉6-7、火龙果汁11-12、瓠子8-10、山药4-5、五味子1-2、当归1-2、白术1-2、桑枝1-1.5、红枣1-1.5、水适量;
所述的营养助剂的制备方法为:(1)将五味子、当归、白术、桑枝、红枣混合加入适量的水熬煮20-30分钟,过滤得药液;
(2)将瓠子切成片,并放在火龙果汁内浸泡15-20分钟后捞出,并撒上莴苣叶粉和蒜蓉,再放在蒸笼内蒸20-25分钟,再与其它剩余原料混合并加入(1)中药液混合捣成酱,再烘干磨成粉,即得。
一种芋头香味高钙软糖的制备方法,包括以下步骤:(1)将龙虾壳进行去钙、脱脂、漂白、酸化处理后提炼出甲壳素,将甲壳素进行脱乙酰化处理得壳聚糖;
(2)将葛根、防风、肉苁蓉、金樱子、枳壳混合加入适量的水熬煮20-30分钟,过滤得药液;
(3)将大白菜放到咖啡汁内浸泡20-30分钟后捞出,在大白菜上均匀撒上香蕉粉,再放到蒸笼内蒸10-15分钟,再烘干磨成粉;
(4)将刺嫩芽放到南瓜浆内浸泡10-15分钟,再加入鲜西红柿籽和文旦柚混合打成浆;
(5)将其它剩余原料与(1)(2)中所得物均匀混合加热煮沸至125℃时,再加入(3)(4)中所得物继续熬煮20-25分钟,再放入冷盘中进行冷却,再切成块,即得。
本发明的优点是:本发明使用了龙虾壳提取壳聚糖,变废为宝,加入的营养助剂具有补血益气的功效,加入了芋头粉,具有益胃、宽肠、通便散结、补中益肝肾、添精益髓的功效,加入的中药具有解肌退热,透疹,生津止渴,升阳止泻的功效。
具体实施方式
一种芋头香味高钙软糖,是由下述重量份的原料制成:白砂糖280、龙虾壳70、芋头粉10、大白菜8、咖啡汁10、香焦粉5、刺嫩芽4、南瓜浆7、鲜西红柿籽3、文旦柚6、葛根1、防风1、肉苁蓉1、金樱子1、枳壳1、水适量、营养助剂10;
所述的营养助剂由下列重量份原料制成:蒜蓉2、倭瓜子仁3、莴苣叶粉6、火龙果汁11、瓠子8、山药4、五味子1、当归1、白术1、桑枝1、红枣1、水适量;
所述的营养助剂的制备方法为:(1)将五味子、当归、白术、桑枝、红枣混合加入适量的水熬煮20分钟,过滤得药液;
(2)将瓠子切成片,并放在火龙果汁内浸泡15分钟后捞出,并撒上莴苣叶粉和蒜蓉,再放在蒸笼内蒸20分钟,再与其它剩余原料混合并加入(1)中药液混合捣成酱,再烘干磨成粉,即得。
一种芋头香味高钙软糖的制备方法,包括以下步骤:(1)将龙虾壳进行去钙、脱脂、漂白、酸化处理后提炼出甲壳素,将甲壳素进行脱乙酰化处理得壳聚糖;
(2)将葛根、防风、肉苁蓉、金樱子、枳壳混合加入适量的水熬煮20分钟,过滤得药液;
(3)将大白菜放到咖啡汁内浸泡20分钟后捞出,在大白菜上均匀撒上香蕉粉,再放到蒸笼内蒸10-15分钟,再烘干磨成粉;
(4)将刺嫩芽放到南瓜浆内浸泡10分钟,再加入鲜西红柿籽和文旦柚混合打成浆;
(5)将其它剩余原料与(1)(2)中所得物均匀混合加热煮沸至125℃时,再加入(3)(4)中所得物继续熬煮20分钟,再放入冷盘中进行冷却,再切成块,即得。
Claims (2)
1.一种芋头香味高钙软糖,其特征在于是由下述重量份的原料制成:白砂糖280-300、龙虾壳70-80、芋头粉10-12、大白菜8-10、咖啡汁10-12、香焦粉5-7、刺嫩芽4-5、南瓜浆7-8、鲜西红柿籽3-4、文旦柚6-7、葛根1-2、防风1-2、肉苁蓉1-2、金樱子1-1.5、枳壳1-1.5、水适量、营养助剂10-15;
所述的营养助剂由下列重量份原料制成:蒜蓉2-3、倭瓜子仁3-4、莴苣叶粉6-7、火龙果汁11-12、瓠子8-10、山药4-5、五味子1-2、当归1-2、白术1-2、桑枝1-1.5、红枣1-1.5、水适量;
所述的营养助剂的制备方法为:(1)将五味子、当归、白术、桑枝、红枣混合加入适量的水熬煮20-30分钟,过滤得药液;
(2)将瓠子切成片,并放在火龙果汁内浸泡15-20分钟后捞出,并撒上莴苣叶粉和蒜蓉,再放在蒸笼内蒸20-25分钟,再与其它剩余原料混合并加入(1)中药液混合捣成酱,再烘干磨成粉,即得。
2.根据权利要求1所述的一种芋头香味高钙软糖的制备方法,其特征在于包括以下步骤:(1)将龙虾壳进行去钙、脱脂、漂白、酸化处理后提炼出甲壳素,将甲壳素进行脱乙酰化处理得壳聚糖;
(2)将葛根、防风、肉苁蓉、金樱子、枳壳混合加入适量的水熬煮20-30分钟,过滤得药液;
(3)将大白菜放到咖啡汁内浸泡20-30分钟后捞出,在大白菜上均匀撒上香蕉粉,再放到蒸笼内蒸10-15分钟,再烘干磨成粉;
(4)将刺嫩芽放到南瓜浆内浸泡10-15分钟,再加入鲜西红柿籽和文旦柚混合打成浆;
(5)将其它剩余原料与(1)(2)中所得物均匀混合加热煮沸至125℃时,再加入(3)(4)中所得物继续熬煮20-25分钟,再放入冷盘中进行冷却,再切成块,即得。
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Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
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CN102178301A (zh) * | 2011-04-21 | 2011-09-14 | 深圳市唤然生物科技开发有限公司 | 一种蓝莓保健饮料及其制备方法 |
CN103478377A (zh) * | 2013-09-05 | 2014-01-01 | 河南省农业科学院 | 一种果蔬酥糖及其加工方法 |
CN103815105A (zh) * | 2012-11-17 | 2014-05-28 | 芜湖市好亦快食品有限公司 | 一种麦芽糖山芋软糖的制作方法 |
CN104621324A (zh) * | 2015-01-26 | 2015-05-20 | 岳洪伟 | 一种玉米口味高钙软糖及其制备方法 |
CN105230945A (zh) * | 2015-10-22 | 2016-01-13 | 高磊 | 一种芋艿保健软糖的加工方法 |
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Patent Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
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CN102178301A (zh) * | 2011-04-21 | 2011-09-14 | 深圳市唤然生物科技开发有限公司 | 一种蓝莓保健饮料及其制备方法 |
CN103815105A (zh) * | 2012-11-17 | 2014-05-28 | 芜湖市好亦快食品有限公司 | 一种麦芽糖山芋软糖的制作方法 |
CN103478377A (zh) * | 2013-09-05 | 2014-01-01 | 河南省农业科学院 | 一种果蔬酥糖及其加工方法 |
CN104621324A (zh) * | 2015-01-26 | 2015-05-20 | 岳洪伟 | 一种玉米口味高钙软糖及其制备方法 |
CN105230945A (zh) * | 2015-10-22 | 2016-01-13 | 高磊 | 一种芋艿保健软糖的加工方法 |
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