CN106035933B - A kind of nutrition soft sweets of fungal fermentate and preparation method thereof - Google Patents
A kind of nutrition soft sweets of fungal fermentate and preparation method thereof Download PDFInfo
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- 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
- A23G3/366—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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Abstract
The invention belongs to sugarcane and edible and medical fungi field of deep, and in particular to a kind of nutrition soft sweets of fungal fermentate and preparation method thereof.The nutrition soft sweets of the fungal fermentate comprise the following components in parts by weight: 55~75 parts of fungal fermentate, 15~25 parts of table sugar, 3~6 parts of gel, 0~0.5 part of citric acid.The production method includes the preparation of sugar-cane juice fungal fermentate, the preparation of mixed gel liquid, infusion, moulding, the several steps of drying.Nutrition soft sweets of the invention had not only had the multiple nutritional components for being medicinal fungus metabolism and special physiological activator, but also the effect of remain sugar-cane juice and brown sugar, surcharge is high.Nutrition soft sweets of the invention can select different table sugar and edible and medical fungi to be modulated into different taste according to the demand of different crowd, be suitble to many people edible, be the healthy soft sweets of a kind of green natural, nutrition and health care.
Description
Technical field
The invention belongs to sugarcane and edible and medical fungi field of deep, and in particular to a kind of nutrition soft sweets of fungal fermentate and
Its production method.
Background technique
The newest fruits of modern scientific research show that edible mushroom not only has very high nutritive value, but also have fabulous
Medicinal effects.Fungi polysaccharide, antibiotic, nucleic acid, nucleotide, organic germanium, organic selenium especially in edible mushroom etc. are many medicinal
Ingredient, repair to human body cell and treat hepatitis, cardiovascular disease, special difficult and complicated illness, in terms of
It has shown that great superiority, becomes the weight that the mankind screen new anticancer drug, anti-AIDS drug, antibiotic medicine
Want approach.Edible mushroom is directly processed into quick-frozen, fresh-keeping, freeze-drying canned edible mushroom and fungus etc., be processed into adapt to children, old age,
Various nutritional health foods that the different crowds such as prevention and cure of occupational disease, tonic product need, multi-functional, diversified forms,
It is able to maintain only sense flavor of edible mushroom, sale, economic benefit are very high throughout the year convenient for storage.
As the improvement of people's living standards, consumption idea changes correspondingly, people to the quality requirements of soft sweets also increasingly
Height, it is soft to buy in terms of soft sweets are no longer solely dependent upon color and mouthfeel, it can more be sent out towards high-grade, high-grade direction
Exhibition, it is intended to which selection assigns functional product.
Summary of the invention
To solve the shortcomings and deficiencies of the prior art, the primary purpose of the present invention is that providing a kind of fungal fermentate
Nutrition soft sweets.
Another object of the present invention is to provide the production methods of the nutrition soft sweets of above-mentioned fungal fermentate.
The object of the invention is achieved through the following technical solutions:
A kind of nutrition soft sweets of fungal fermentate, comprise the following components in parts by weight: 55~75 parts of fungal fermentate, eating
15~25 parts, 3~6 parts of gel, 0~0.5 part of citric acid of sugar.
The fungal fermentate is by fermentation medium of sugar-cane juice by the resulting tunning of edible and medicinal fungi fermentation.
The edible and medicinal fungi be ganoderma lucidum (Ganoderma lucidum), Antrodia camphorata (Antrodia cinnamomea),
Hericium erinaceus (Hericium erinaceus), needle mushroom (Flammulina velutipes), grifola frondosus (Grifola
Frondosa), Cordyceps militaris (Cordyceps militaris), mushroom (Lentinula edodes), tremella (Tremella
One of fuciformis) etc..
The juice that the sugar-cane juice is squeezed by bamboo cane, sugarcane or fruit sugarcane.
The table sugar is the mixing of one or both of white granulated sugar, glucose and crystal diabetin.
The gel is the mixing of one or both of carragheen, agar powder and gelatin.
A kind of production method of the nutrition soft sweets of fungal fermentate, includes the following steps:
(1) fungal fermentate culture: it is 4~8 ° of Brix that sugarcane, which is cleaned, and squeezes the juice and be diluted with water adjusting pol, and 121 DEG C go out
20~25min of bacterium；After temperature drops to 30 DEG C or less, edible and medical fungi liquid seeds are accessed, inoculum concentration is 5%~10%, inoculation
It is placed on shaking table, shaken cultivation 4~9 days, fermentation liquid and mycelium is smashed and are homogenized up to fungal fermentate；
(2) colloidal sol: weigh 55~75 parts by weight of fungal fermentate, 15~25 parts by weight of table sugar, 3~6 parts by weight of gel,
0~0.5 parts by weight of citric acid, and by fungal fermentate be divided into two parts it is spare；Take a fungal fermentate for impregnate rise profit 3~
6 parts by weight gels, this part of fungal fermentate are 10~20 times of gel total weight, and soaking time is 2~6 hours, are stirred continuously,
Until swelling is uniformly, gel solution is obtained；
(3) it stirs off: taking 15~25 parts by weight table sugars, another fungal fermentate is added, heat infusion, melt to table sugar
The gel solution that step (2) obtain is added after change, continues infusion, syrup outlet temperature is stopped after reaching home at 105~110 DEG C
It only stirs off, 0~0.5 parts by weight of lemon acid is added and stirs evenly, syrup is made, injection molding drying (can first stand cooling a moment), i.e.,
Obtain the nutrition soft sweets.
The injection molding drying refers to that by syrup injection molding made from step (3), the fermentation material soft sweets of shape required for being made are set
In drying in oven, soft sweets of the invention are made.
Edible and medical fungi liquid seeds described in step (1) are ganoderma lucidum, Antrodia camphorata, Hericium erinaceus, needle mushroom, grifola frondosus, pupa worm
Grass, mushroom, tremella liquid seeds.
Step (1) the edible and medical fungi liquid seeds application reference number is 201510099175.7, a kind of entitled " sugarcane
The preparation of method disclosed in the patent application of juice drinks and preparation method thereof ", seed fermentation culture medium is according to different strains
Slightly change on the additive amount of each ingredient, key step is as follows: in seed fermentation culture medium (200mL includes bead)
Colony edge seed block after 5~10 pieces of activation of access cultivates 5~8 days in 25 DEG C, 160r/min to get liquid seeds.Institute
The seed fermentation culture medium stated is 180~200g of potato, is cut into small pieces, and 1000mL boiling is added to boil 30min, filtering, and filtrate adds
Glucose 20g, peptone 1~3g, KHPO40.5~1.5g, MgSO40.5g, distilled water complement to 1000mL, and pH is natural.
Shaken cultivation condition described in step (1) is 22~26 DEG C, 150~180r/min.
Sugarcane described in step (1) is bamboo cane, sugarcane or fruit sugarcane.
Gel described in step (2) is the mixing of one or both of carragheen, agar powder and gelatin.
Table sugar described in step (3) is the mixing of one or both of white granulated sugar, glucose and crystal diabetin.
The temperature of drying described in step (3) is 35~45 DEG C, and the time is 24~36 hours, and nutrition soft sweets obtained are aqueous
Amount≤18%.
Compared with prior art, the present invention has the following advantages and beneficial effects:
(1) nutrition soft sweets of the present invention are to be boiled by medicinal fungus tunning with coagulator, food medicine rich in
It is a kind of appetizing snack food again while there is health-care efficacy with bacterium functional components；It is small in size, it is easy to carry about with one,
And quality bullet is soft, moderate taste, is easily received by the consumer of all ages especially children, does not add in candy manufacturing process
Any flavors and fragrances, pigment and preservative belong to green natural health food.
(2) containing a large amount of polysaccharide in the fungal fermentate that the present invention adds, the substances such as protein, it is viscous that he can assign fermentation material
Property, in addition fungal fermentate includes the mycelium of fungi fermentation, can be provided a supporting role for soft sweets molding, in soft sweets manufacturing process
In can reduce the additive amount of edible gel, the mouthfeel and toughness of soft sweets are relatively good.
Specific embodiment
Below with reference to embodiment, the present invention is described in further detail, and embodiments of the present invention are not limited thereto.
Liquid seeds application reference number described in the embodiment of the present invention is 201510099175.7, entitled " one kind is sweet
The preparation of method disclosed in the patent application of sugarcane juice drinks and preparation method thereof ", seed fermentation culture medium is according to different bacterium
Strain slightly changes on the additive amount of each ingredient, and key step is as follows: seed fermentation culture medium (200mL includes bead)
Colony edge seed block after 5~10 pieces of activation of middle access cultivates 5~8 days in 25 DEG C, 160r/min to get liquid seeds.
The seed fermentation culture medium is 180~200g of potato, is cut into small pieces, and 1000mL boiling is added to boil 30min, filtering, filtrate
Add glucose 20g, peptone 1~3g, KHPO40.5~1.5g, MgSO40.5g, distilled water complement to 1000mL, and pH is natural.
Embodiment 1 (ganoderma lucidum)
A kind of nutrition soft sweets of fungal fermentate, preparing raw material by weight includes: 60 parts of Ganoderma fermented product, sucrose 12
Part, 8 parts of glucose, 2 parts of carragheen, 2 parts of gelatin, 0.2 part of citric acid.
The Ganoderma fermented product is prepared by following steps:
Sugarcane is cleaned to squeeze the juice and be diluted with water and adjusts pol between 4~8 ° of Brix, 121 DEG C of sterilizing 20min.To temperature
After dropping to 30 DEG C or less, Fermentation Process of Ganoderma Lucidum Mycelium seed, inoculum concentration 10% are accessed, inoculation is placed on shaking table, 25 DEG C, 150r/min
Shaken cultivation 5 days, fermentation liquid and mycelium are smashed and are homogenized up to Ganoderma fermented product.
The nutrition soft sweets preparation step of the fungal fermentate is as follows:
(1) Ganoderma fermented product of 2 parts by weight carragheens, 50 parts by weight is impregnated into the profit that rises, impregnates 2 hours, is stirred continuously,
Until swelling is uniformly, carrageenan solutions are obtained；The Ganoderma fermented product of 2 parts by weight gelatin, 5 parts by weight is impregnated into the profit that rises, heating makes
It melts, and obtains gelatin solution；
(2) 12 parts by weight of sucrose and 8 parts by weight glucose are taken, 5 weight Ganoderma Lucidum fermentation materials are added, infusion are heated, to sugar
The carrageenan solutions that step (1) obtains are added after thawing, continue infusion, syrup outlet temperature is reached home at 105~110 DEG C
Stop stirring off afterwards, be cooled to 80 DEG C or so, the gelatin solution that step (1) obtains is added and stirs evenly, adds 0.2 parts by weight of lemon
Acid simultaneously stirs evenly, casting, 40 DEG C of nutrition soft sweets dried to get Ganoderma fermented product.The nutrition soft sweets of Ganoderma fermented product
Main active it is as shown in table 1:
The main active of the nutrition soft sweets of 1 Ganoderma fermented product of table
| Active constituent | Content | Active constituent | Content |
| Ganoderma lucidum polysaccharide | 1.72mg/g | Essential amino acids content | 0.78mg/g |
| Ganodenic acid | 223mg/kg | Total amino acid content | 4.86mg/g |
| Vitamin E | 17.09mg/kg | Beta carotene | 1.55mg/kg |
| Zinc | 2.8mg/kg | Iron | 0.18mg/kg |
Embodiment 2 (Hericium erinaceus)
A kind of nutrition soft sweets of fungal fermentate, preparing raw material by weight includes: 55 parts of Hericium erinaceus fermentation material, crystallization
12 parts of fructose, 10 parts of sucrose, 2 parts of carragheen, 1 part of agar powder, 0.5 part of citric acid.
The Hericium erinaceus fermentation material is prepared by following steps:
Sugarcane is cleaned to squeeze the juice and be diluted with water and adjusts pol between 4~8 ° of Brix, 121 DEG C of sterilizing 20min.To temperature
After dropping to 30 DEG C or less, Hericium erinaceus liquid seeds, inoculum concentration 10% are accessed, inoculation is placed on shaking table, and 25 DEG C, 160r/
Min shaken cultivation 7 day, fermentation liquid and mycelium is smashed and are homogenized up to Hericium erinaceus fermentation material.
The nutrition soft sweets preparation step of the fungal fermentate is as follows:
(1) the Hericium erinaceus fermentation material of 2 parts by weight carragheens, 40 parts by weight is impregnated into the profit that rises, impregnates 2 hours, constantly stirs
It mixes, until swelling is uniformly, obtains carrageenan solutions；The Hericium erinaceus fermentation material immersion of 1 parts by weight agar powder, 10 parts by weight is risen
Profit, obtains agar powder solution；
(2) 12 parts by weight Crystalline fructose and 10 parts by weight of sucrose are taken, 5 parts by weight Hericium erinaceus fermentation materials are added, heat infusion,
The carrageenan solutions and agar powder solution that step (1) obtains are added after sugar melts, continues infusion, exists to syrup outlet temperature
105 DEG C or so, stop infusion, be cooled to 80 DEG C or so, 0.5 parts by weight of lemon acid is added and stirs evenly, syrup is made；It is injection molded as
Type, 40 DEG C of nutrition soft sweets dried to get Hericium erinaceus fermentation material.The nutrition soft sweets functional active components of Hericium erinaceus fermentation material are shown in Table
2。
The nutrition soft sweets functional active components of 2 Hericium erinaceus fermentation material of table
Embodiment 3 (Antrodia camphorata)
A kind of nutrition soft sweets of fungal fermentate, preparing raw material by weight includes: 75 parts of Antrodia camphorata fermentation material, crystallization
12 parts of fructose, 10 parts of glucose, 3 parts of carragheen, 2 parts of gelatin.
The Antrodia camphorata fermentation material preparation step is as follows:
Sugarcane is cleaned to squeeze the juice and be diluted with water and adjusts pol between 4~8 ° of Brix, 121 DEG C of sterilizing 20min.To temperature
After dropping to 30 DEG C or less, Antrodia camphorata liquid seeds, inoculum concentration 10% are accessed, inoculation is placed on shaking table, and 26 DEG C, 160r/
Min shaken cultivation 9 day, fermentation liquid and mycelium is smashed and are homogenized up to Antrodia camphorata fermentation material.
The nutrition soft sweets preparation step of the fungal fermentate is as follows:
(1) the Antrodia camphorata fermentation material of 3 parts by weight carragheens, 65 parts by weight is impregnated into the profit that rises, impregnates 2 hours, constantly stirs
It mixes, until swelling is uniformly, obtains carrageenan solutions；The Antrodia camphorata fermentation material of 2 parts by weight gelatin, 5 parts by weight is impregnated into the profit that rises,
Heating makes its thawing, obtains gelatin solution；
(2) 12 parts by weight Crystalline fructose and 10 parts by weight glucose are taken, 5 parts by weight Antrodia camphorata fermentation materials are added, heating is endured
It boils, the carrageenan solutions that step (1) obtains is added after sugar melts, continue infusion, syrup outlet temperature is arrived at 105~110 DEG C
Stop stirring off after up to terminal, be cooled to 80 DEG C or so, the gelatin solution that step (1) obtains is added and stirs evenly, syrup is made；Note
Mold forming, 40 DEG C of nutrition soft sweets dried to get Antrodia camphorata fermentation material, functional active components are as shown in table 3.
The nutrition soft sweets functional active components of 3 Antrodia camphorata fermentation material of table
Embodiment 4
The nutrition soft sweets of fungal fermentate of the present invention and do not add the resistance to compression of fungal fermentate gel soft candy and tensile strength ratio
Compared with.The nutrition soft sweets of fungal fermentate are the nutrition of the nutrition soft sweets, Hericium erinaceus fermentation material of the Ganoderma fermented product in embodiment 1-3
The nutrition soft sweets of soft sweets and Antrodia camphorata fermentation material.It does not add fungal fermentate gel soft candy formula number to be calculated as: sucrose
12 parts, 10 parts of glucose, 3 parts of carragheen, 1 part of agar powder, 2 parts of gelatin, 0.5 part of citric acid.
It is described that not add fungal fermentate gel soft candy preparation step as follows:
(1) water of 3 parts by weight carragheens, 55 parts by weight is impregnated into the profit that rises, impregnates 2 hours, is stirred continuously, until swelling
Uniformly, carrageenan solutions are obtained；
(2) water of 2 parts by weight gelatin, 5 parts by weight is impregnated into the profit that rises, heating makes its thawing, obtains gelatin solution；
(3) water of 1 parts by weight agar powder, 10 parts by weight is impregnated into the profit that rises, obtains agar powder solution；
(4) 12 parts by weight of sucrose and 10 parts by weight glucose are taken, 5 parts by weight water are added, heat infusion, are added after sugar melts
Enter the agar powder solution that the carrageenan solutions rapid (3) that step (1) obtains obtain and continue infusion, syrup outlet temperature is 105~110
DEG C, 80 DEG C or so are cooled to, the gelatin solution that addition step (2) obtains is uniform, casting, and 40 DEG C of drying are not to get adding
Fungal fermentate gel soft candy.The nutrition soft sweets of fungal fermentate of the present invention and do not add the resistance to compression of fungal fermentate gel soft candy with
Tensile strength comparison result is shown in Table 4.
The nutrition soft sweets of the fungal fermentate of the present invention of table 4 are not compared with adding fungal fermentate gel soft candy
| Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 4 | |
| Tensile strength | 0.1935Mpa | 0.2757Mpa | 0.1866Mpa | 0.1664Mpa |
| Extensibility | 93.35% | 73.8% | 118.41% | 38.75% |
| Compressive strength | 0.38Mpa | 0.42Mpa | 0.53Mpa | 0.44Mpa |
| Compression ratio | 92.5% | 85% | 86.4% | 49.5% |
Extensibility is higher, and expression toughness is better, and compression ratio is higher, and expression elasticity is better, and the result of table 4 illustrates to add fungi hair
The toughness of soft sweets obviously improves with elasticity after ferment object, can subtract after can be seen that addition fungal fermentate from gel additive amount in formula
The additive amount of gel, also the imparting better toughness of soft sweets and elasticity are eaten less.
The above embodiment is a preferred embodiment of the present invention, but embodiments of the present invention are not by above-described embodiment
Limitation, other any changes, modifications, substitutions, combinations, simplifications made without departing from the spirit and principles of the present invention,
It should be equivalent substitute mode, be included within the scope of the present invention.
Claims (5)
1. a kind of nutrition soft sweets of fungal fermentate, which is characterized in that comprise the following components in parts by weight: fungal fermentate 55~
75 parts, 15~25 parts of table sugar, 3~6 parts of gel, 0~0.5 part of citric acid；The nutrition soft sweets of the fungal fermentate are by such as lower section
Method is prepared:
(1) sugarcane is cleaned to squeeze the juice and be diluted with water and adjusts pol as 4~8 ° of Brix, 121 DEG C of 20~25min of sterilizing；To temperature
After dropping to 30 DEG C or less, edible and medical fungi liquid seeds are accessed, inoculum concentration is 5%~10%, and inoculation is placed on shaking table, oscillation training
It supports 4~9 days, fermentation liquid and mycelium is smashed and are homogenized up to fungal fermentate；
(2) weigh 55~75 parts by weight of fungal fermentate, 15~25 parts by weight of table sugar, 3~6 parts by weight of gel, citric acid 0~
0.5 parts by weight, and by fungal fermentate be divided into two parts it is spare；Take a fungal fermentate for impregnate rise 3~6 parts by weight of profit coagulate
Glue, this part of fungal fermentate are 10~20 times of gel total weight, and soaking time is 2~6 hours, are stirred continuously, until swelling
Uniformly, gel solution is obtained；
(3) 15~25 parts by weight table sugars are taken, another fungal fermentate is added, heat infusion, are added after table sugar thawing
The gel solution that step (2) obtains continues infusion, and syrup outlet temperature stops stirring off after reaching home, add at 105~110 DEG C
Enter 0~0.5 parts by weight of lemon acid to stir evenly, syrup is made, injection molding is dried to get the nutrition soft sweets.
2. the nutrition soft sweets of fungal fermentate according to claim 1, which is characterized in that the table sugar be white granulated sugar,
The mixing of one or both of glucose and crystal diabetin.
3. the nutrition soft sweets of fungal fermentate according to claim 1, which is characterized in that the gel is carragheen, fine jade
The mixing of one or both of cosmetics and gelatin.
4. the nutrition soft sweets of fungal fermentate according to claim 1, which is characterized in that edible medicinal described in step (1)
Bacteria liquid seed is the liquid seeds of ganoderma lucidum, Antrodia camphorata, Hericium erinaceus, needle mushroom, grifola frondosus, Cordyceps militaris, mushroom or tremella；
Shaken cultivation condition described in step (1) is 22~26 DEG C, 150~180r/min；
Sugarcane described in step (1) is bamboo cane, sugarcane or fruit sugarcane.
5. the nutrition soft sweets of fungal fermentate according to claim 1, which is characterized in that
The temperature of drying described in step (3) is 35~45 DEG C, and the time is 24~36 hours, nutrition soft sweets water content obtained≤
18%.
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| CN107950736A (en) * | 2017-12-04 | 2018-04-24 | 山东建筑大学 | A kind of preparation method and products obtained therefrom of nourishing the liver eyeshield sugar |
| CN108175064A (en) * | 2018-02-13 | 2018-06-19 | 广州大学 | A kind of Ganoderma lucidum mycelium cone jelly and preparation method thereof |
| CN108174961A (en) * | 2018-02-13 | 2018-06-19 | 广州大学 | A kind of Ganoderma Lucidum pompon soft sweets and preparation method thereof |
| CN108967638A (en) * | 2018-06-29 | 2018-12-11 | 辽宁晟启昊天生物医药科技有限公司 | A kind of Chinese herbal medicine fermentation soft sweets and preparation method thereof |
| CN112868813A (en) * | 2019-11-29 | 2021-06-01 | 内蒙古伊利实业集团股份有限公司 | Candy cheese and preparation method thereof |
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|---|---|---|---|---|
| JPS63226247A (en) * | 1987-03-16 | 1988-09-20 | Akita:Kk | Preparation of candy containing flammulina velutipes extract |
| CN104186880A (en) * | 2014-07-11 | 2014-12-10 | 福建农林大学 | Antrodia mycelium flavor soft sweet and processing method thereof |
| CN104738745A (en) * | 2015-03-06 | 2015-07-01 | 广州甘蔗糖业研究所 | Sugarcane juice functional beverage and preparation method thereof |
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- 2016-06-13 CN CN201610410646.6A patent/CN106035933B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS63226247A (en) * | 1987-03-16 | 1988-09-20 | Akita:Kk | Preparation of candy containing flammulina velutipes extract |
| CN104186880A (en) * | 2014-07-11 | 2014-12-10 | 福建农林大学 | Antrodia mycelium flavor soft sweet and processing method thereof |
| CN104738745A (en) * | 2015-03-06 | 2015-07-01 | 广州甘蔗糖业研究所 | Sugarcane juice functional beverage and preparation method thereof |
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