CN106070959A - A kind of nourishing healthy toffee of immunity of organisms of replenishing the calcium, improve - Google Patents
A kind of nourishing healthy toffee of immunity of organisms of replenishing the calcium, improve Download PDFInfo
- Publication number
- CN106070959A CN106070959A CN201610528568.XA CN201610528568A CN106070959A CN 106070959 A CN106070959 A CN 106070959A CN 201610528568 A CN201610528568 A CN 201610528568A CN 106070959 A CN106070959 A CN 106070959A
- Authority
- CN
- China
- Prior art keywords
- extract
- calcium
- sugar
- toffee
- weight
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000015149 toffees Nutrition 0.000 title claims abstract description 23
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 title claims abstract description 14
- 239000011575 calcium Substances 0.000 title claims abstract description 14
- 229910052791 calcium Inorganic materials 0.000 title claims abstract description 14
- 230000036039 immunity Effects 0.000 title claims abstract description 11
- 108090000765 processed proteins & peptides Proteins 0.000 claims abstract description 34
- 239000007788 liquid Substances 0.000 claims abstract description 30
- 150000001669 calcium Chemical class 0.000 claims abstract description 25
- 108010010803 Gelatin Proteins 0.000 claims abstract description 16
- 229920000159 gelatin Polymers 0.000 claims abstract description 16
- 239000008273 gelatin Substances 0.000 claims abstract description 16
- 235000019322 gelatine Nutrition 0.000 claims abstract description 16
- 235000011852 gelatine desserts Nutrition 0.000 claims abstract description 16
- 235000013336 milk Nutrition 0.000 claims abstract description 16
- 239000008267 milk Substances 0.000 claims abstract description 16
- 210000004080 milk Anatomy 0.000 claims abstract description 16
- 239000000843 powder Substances 0.000 claims abstract description 16
- 244000269722 Thea sinensis Species 0.000 claims abstract description 15
- 235000013824 polyphenols Nutrition 0.000 claims abstract description 11
- 244000183278 Nephelium litchi Species 0.000 claims abstract description 10
- 150000008442 polyphenolic compounds Chemical class 0.000 claims abstract description 10
- 229930006000 Sucrose Natural products 0.000 claims abstract description 6
- 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 abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 26
- 239000000839 emulsion Substances 0.000 claims description 12
- 238000003756 stirring Methods 0.000 claims description 12
- 239000000084 colloidal system Substances 0.000 claims description 10
- 150000001875 compounds Chemical class 0.000 claims description 10
- 238000010438 heat treatment Methods 0.000 claims description 10
- 239000013521 mastic Substances 0.000 claims description 10
- 238000002156 mixing Methods 0.000 claims description 10
- 239000007787 solid Substances 0.000 claims description 10
- 239000006188 syrup Substances 0.000 claims description 10
- 235000020357 syrup Nutrition 0.000 claims description 10
- 239000000463 material Substances 0.000 claims description 9
- 230000001804 emulsifying effect Effects 0.000 claims description 5
- 238000001802 infusion Methods 0.000 claims description 5
- 238000003672 processing method Methods 0.000 claims description 5
- 238000007493 shaping process Methods 0.000 claims description 5
- 238000003860 storage Methods 0.000 claims description 5
- 235000013305 food Nutrition 0.000 abstract description 4
- 238000004519 manufacturing process Methods 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 235000019728 animal nutrition Nutrition 0.000 abstract description 2
- 230000004071 biological effect Effects 0.000 abstract description 2
- 230000001055 chewing effect Effects 0.000 abstract description 2
- 239000000470 constituent Substances 0.000 abstract description 2
- 239000003205 fragrance Substances 0.000 abstract description 2
- 230000005714 functional activity Effects 0.000 abstract description 2
- 238000002372 labelling Methods 0.000 abstract description 2
- 230000002045 lasting effect Effects 0.000 abstract description 2
- 239000000126 substance Substances 0.000 abstract description 2
- 235000013616 tea Nutrition 0.000 description 11
- 238000001238 wet grinding Methods 0.000 description 10
- 230000000694 effects Effects 0.000 description 9
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Chemical compound OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 8
- 238000012545 processing Methods 0.000 description 7
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 6
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 5
- 239000002994 raw material Substances 0.000 description 5
- 108090000526 Papain Proteins 0.000 description 4
- 239000004365 Protease Substances 0.000 description 4
- 229940055729 papain Drugs 0.000 description 4
- 235000019834 papain Nutrition 0.000 description 4
- 229920001184 polypeptide Polymers 0.000 description 3
- 102000004196 processed proteins & peptides Human genes 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 2
- 240000000233 Melia azedarach Species 0.000 description 2
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 230000004913 activation Effects 0.000 description 2
- 244000052616 bacterial pathogen Species 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 235000021028 berry Nutrition 0.000 description 2
- 238000004140 cleaning Methods 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000000605 extraction Methods 0.000 description 2
- 238000001914 filtration Methods 0.000 description 2
- 230000008014 freezing Effects 0.000 description 2
- 238000007710 freezing Methods 0.000 description 2
- 229940094952 green tea extract Drugs 0.000 description 2
- 235000020688 green tea extract Nutrition 0.000 description 2
- 238000004898 kneading Methods 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 210000000214 mouth Anatomy 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 239000001397 quillaja saponaria molina bark Substances 0.000 description 2
- 229930182490 saponin Natural products 0.000 description 2
- 150000007949 saponins Chemical class 0.000 description 2
- 238000001694 spray drying Methods 0.000 description 2
- 238000003828 vacuum filtration Methods 0.000 description 2
- 239000011701 zinc Substances 0.000 description 2
- 229910052725 zinc Inorganic materials 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 108060003951 Immunoglobulin Proteins 0.000 description 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 1
- 102000015636 Oligopeptides Human genes 0.000 description 1
- 108010038807 Oligopeptides Proteins 0.000 description 1
- 244000131316 Panax pseudoginseng Species 0.000 description 1
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 1
- 235000003140 Panax quinquefolius Nutrition 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 241001619461 Poria <basidiomycete fungus> Species 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 241000219780 Pueraria Species 0.000 description 1
- XUIMIQQOPSSXEZ-UHFFFAOYSA-N Silicon Chemical compound [Si] XUIMIQQOPSSXEZ-UHFFFAOYSA-N 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 125000003275 alpha amino acid group Chemical group 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000002155 anti-virotic effect Effects 0.000 description 1
- 210000000170 cell membrane Anatomy 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 229940088598 enzyme Drugs 0.000 description 1
- 235000019264 food flavour enhancer Nutrition 0.000 description 1
- 235000008434 ginseng Nutrition 0.000 description 1
- 235000009569 green tea Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 239000005556 hormone Substances 0.000 description 1
- 229940088597 hormone Drugs 0.000 description 1
- 102000018358 immunoglobulin Human genes 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 102000039446 nucleic acids Human genes 0.000 description 1
- 108020004707 nucleic acids Proteins 0.000 description 1
- 150000007523 nucleic acids Chemical class 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- -1 polyphenol compound Chemical class 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 150000003254 radicals Chemical class 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 210000000582 semen Anatomy 0.000 description 1
- 239000010703 silicon Substances 0.000 description 1
- 229910052710 silicon Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
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
- A23G3/362—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing inorganic compounds
-
- 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
-
- 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
- A23G3/44—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing peptides or proteins
-
- 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
- A23G3/46—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing dairy products
-
- 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
- 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
A kind of nourishing healthy toffee of immunity of organisms of replenishing the calcium, improve, it is characterized in that, be made up of the component of following mass percent: white sugar 37%, gelatin 2%, milk powder 0.4%, biologically active peptide 0.01 1%, activated calcium 0.01 1%, Radix Ribis manschurici extract 0.01 1%, Litchi Pericarp Extract 0.01 1%, Bulbus Allii Cepae extract 0.01 1%, tea polyphenols 0.01 1%, surplus are liquid sugar；The application introduces the functional components such as tea polyphenols, activated calcium, biologically active peptide in modern food biotechnology, emphasis solves to utilize animal nutrition and the biological activity of nanotechnology guarantee substance or stability and the lasting release of fragrance, realize while easily chewing, make functional activity factor persistency, promote that calcium constituent is absorbed by human body, do not destroy original nutritional labeling simultaneously, reduce production cost.
Description
Technical field
The present invention relates to biological food technical field, be specifically related to the nourishing healthy of a kind of immunity of organisms of replenishing the calcium, improve
Toffee.
Background technology
As fashion and the fast-moving consumer goods of modern society, it is purely by way of the toffee type of industry of leisure food at present more
Single, its product mainly changes sugared external shape, color and odor type kind with the additive such as coloring agent, flavour enhancer.Functional, peace
The theory such as Quan Xing, environmental protection is the important directions of toffee industry development.
Traditional toffee manufacturing enterprise mainly improves from the taste of toffee, outward appearance, raw-material selection, with system
For going out toffee in good taste.Nowadays, people more focus on health, nutrition, pursuit mouth the most simply while enjoying cuisines
Sense.Therefore, for as toffee manufacturing enterprise, to develop that to meet the kind of consumer's needs imperative.
Summary of the invention
The technical problem to be solved is to provide a kind of safety good, and what stability was strong has replenishing the calcium, improves
The nourishing healthy toffee of immunity of organisms effect.
The technical problem to be solved realizes by the following technical solutions:
The nourishing healthy toffee of a kind of immunity of organisms of replenishing the calcium, improve, is made up of the component of following mass percent: white sugar
37%, gelatin 2%, milk powder 0.4%, biologically active peptide 0.01-1%, activated calcium 0.01-1%, Radix Ribis manschurici extract 0.01-
1%, Litchi Pericarp Extract 0.01-1%, Bulbus Allii Cepae extract 0.01-1%, tea polyphenols 0.01-1%, surplus are liquid sugar；
The processing method of above-mentioned toffee is as follows:
(1) by weight, weigh liquid sugar, milk powder and activated calcium, liquid sugar heated 90-100 DEG C, add activated calcium stirring,
It is completely dissolved to activated calcium, adds milk powder, stir, become compound mastic standby；
(2) by weight, weigh brown sugar, with the pure water ratio Hybrid Heating with weight ratio as 1:2 to 60 DEG C, treat red
Sugar fully dissolves, and with 150 mesh screen after, carries out continuous infusion with being pumped into storage sugar bowl, boils to syrup temp and reaches 80 DEG C
Standby；
(3) by weight, weigh gelatin, with the pure water ratio Hybrid Heating with weight ratio as 1:1 to 90 DEG C, treat gelatin
Fully dissolve, add the mixing of ready syrup, carry out middling speed and beat 10-15min, obtain colloid emulsion；
(4) Radix Ribis manschurici extract, Litchi Pericarp Extract, biologically active peptide, Bulbus Allii Cepae extract and tea by weight, are weighed many
Phenol, is added sequentially to said components in compound mastic, and middling speed beats 10-15min, adds colloid milkiness after the mixing of band material
Liquid, beats at a high speed 25-30min and carries out disperseing and wrapping up air, further emulsifying, gradually forms porous semi-solid milkiness
Liquid；
(5) above-mentioned semi-solid emulsion is cooled to temperature 30-40 DEG C, becomes and there is plasticity, whippy milk
Sugar；
(6) carry out successively shaping, cool down, stripping and slicing, pack,.
Above-mentioned biologically active peptide selects little molecule plant polypeptide, such as ginseng peptide, Rhizoma Gastrodiae peptide, Poria peptide, Semen Tritici aestivi oligopeptide, Pueraria lobota
Root peptide etc..
Effect of each component in the application:
Tea polyphenols (TP) is the polyphenol compound of separating-purifying from Folium Camelliae sinensis particularly green tea, is the chief active of Folium Camelliae sinensis
Composition, has pharmacological action widely.By regulating the activity of immunoglobulin, indirectly realize improving human body comprehensive immunity energy
Power, the rheumatism factor, effect of anti-bacteria and anti-virus, it is possible to promote the human body absorption to elements such as VC, calcium, zinc.
Containing the elements such as the natural mineral matter potassium of trace, sodium, ferrum, manganese, silicon, phosphorus, zinc, quilt in the course of processing in activated calcium
Activation, becomes excellent nutrient.These element major parts have physiological function, are the key component of enzyme and protein system,
Nucleic acid hormone, cell membrane etc. are played stable or activation.Wherein many elements are along with the growth at people's age and aging, people
Body burden gradually decreases, and the edible toffee containing activated calcium can be supplemented.
Biologically active peptide is to extract isolated active factors from plant, two or more amino acid chain the egg closed
White polypeptide, this active polypeptide can remove free radical common in human oral cavity, many with Litchi Pericarp Extract, activated calcium, tea
Phenol etc. play synergism, promote the absorption of beneficial element.
The invention has the beneficial effects as follows: the application introduces tea polyphenols, activated calcium, biological work in modern food biotechnology
Property the functional component such as peptide, emphasis solve to utilize animal nutrition and nanotechnology ensure substance biological activity or
Stability and the lasting release of fragrance, it is achieved while easily chewing, make functional activity factor persistency, promote human body pair
Absorbing of calcium constituent, does not destroy original nutritional labeling simultaneously, reduces production cost.
Detailed description of the invention
For the technological means making the present invention realize, creation characteristic, reach purpose and be easy to understand with effect, below knot
Close specific embodiment, the present invention is expanded on further.
Embodiment 1
The nourishing healthy toffee of a kind of immunity of organisms of replenishing the calcium, improve, is made up of the component of following mass percent: white sugar
37%, gelatin 2%, milk powder 0.4%, biologically active peptide 0.05%, activated calcium 0.05%, Radix Ribis manschurici extract 0.05%, Fructus Litchi
Shell extract 0.05%, Bulbus Allii Cepae extract 0.05%, tea polyphenols 0.05%, surplus are liquid sugar；
The processing method of above-mentioned toffee is as follows:
(1) by weight, weigh liquid sugar, milk powder and activated calcium, liquid sugar heated 90-100 DEG C, add activated calcium stirring,
It is completely dissolved to activated calcium, adds milk powder, stir, become compound mastic standby；
(2) by weight, weigh brown sugar, with the pure water ratio Hybrid Heating with weight ratio as 1:2 to 60 DEG C, treat brown sugar
Fully dissolve, with 150 mesh screen after, carry out continuous infusion with being pumped into storage sugar bowl, boil to syrup temp reach 80 DEG C standby
With；
(3) by weight, weigh gelatin, with the pure water ratio Hybrid Heating with weight ratio as 1:1 to 90 DEG C, treat gelatin
Fully dissolve, add the mixing of ready syrup, carry out middling speed and beat 10-15min, obtain colloid emulsion；
(4) Radix Ribis manschurici extract, Litchi Pericarp Extract, biologically active peptide, Bulbus Allii Cepae extract and tea by weight, are weighed many
Phenol, is added sequentially to said components in compound mastic, and middling speed beats 10-15min, adds colloid milkiness after the mixing of band material
Liquid, beats at a high speed 25-30min and carries out disperseing and wrapping up air, further emulsifying, gradually forms porous semi-solid milkiness
Liquid；
(5) above-mentioned semi-solid emulsion is cooled to temperature 30-40 DEG C, becomes and there is plasticity, whippy milk
Sugar；
(6) carry out successively shaping, cool down, stripping and slicing, pack,.
Embodiment 2
The nourishing healthy toffee of a kind of immunity of organisms of replenishing the calcium, improve, is made up of the component of following mass percent: white sugar
37%, gelatin 2%, milk powder 0.4%, biologically active peptide 0.01%, activated calcium 0.01%, Radix Ribis manschurici extract 0.01%, Fructus Litchi
Shell extract 0.01%, Bulbus Allii Cepae extract 0.01%, tea polyphenols 0.01%, surplus are liquid sugar；
The processing method of above-mentioned toffee is as follows:
(1) by weight, weigh liquid sugar, milk powder and activated calcium, liquid sugar heated 90-100 DEG C, add activated calcium stirring,
It is completely dissolved to activated calcium, adds milk powder, stir, become compound mastic standby；
(2) by weight, weigh brown sugar, with the pure water ratio Hybrid Heating with weight ratio as 1:2 to 60 DEG C, treat brown sugar
Fully dissolve, with 150 mesh screen after, carry out continuous infusion with being pumped into storage sugar bowl, boil to syrup temp reach 80 DEG C standby
With；
(3) by weight, weigh gelatin, with the pure water ratio Hybrid Heating with weight ratio as 1:1 to 90 DEG C, treat gelatin
Fully dissolve, add the mixing of ready syrup, carry out middling speed and beat 10-15min, obtain colloid emulsion；
(4) Radix Ribis manschurici extract, Litchi Pericarp Extract, biologically active peptide, Bulbus Allii Cepae extract and tea by weight, are weighed many
Phenol, is added sequentially to said components in compound mastic, and middling speed beats 10-15min, adds colloid milkiness after the mixing of band material
Liquid, beats at a high speed 25-30min and carries out disperseing and wrapping up air, further emulsifying, gradually forms porous semi-solid milkiness
Liquid；
(5) above-mentioned semi-solid emulsion is cooled to temperature 30-40 DEG C, becomes and there is plasticity, whippy milk
Sugar；
(6) carry out successively shaping, cool down, stripping and slicing, pack,.
Above-mentioned biologically active peptide selects little molecule Herba Dendrobii peptide, and the preparation method of this Herba Dendrobii peptide is as follows:
(1) with dry product Herba Dendrobii (Herba Dendrobii extract) as processing raw material, sending in warm water and soak about 20 minutes, water temperature keeps
At 35-40 DEG C, wherein every 500g warm water there was added Chinese liquor 30g, Sal 20g, citric acid 15g, pericarp of Fructus Musae extract 2g, green tea
Extract 10g, Saponin 10g, Bulbus Allii Cepae extract 8g, Herba portulacae extract 5g, chinaberry berry extract 3g；Employing said method is carried out
The foreign material on Herba Dendrobii surface, pathogenic bacteria etc. can be effectively removed in cleaning；
(2) Herba Dendrobii cleaned up is pulled out drain surface moisture, send into low-temperature freezing facilities, at-15 DEG C to-22 DEG C
K cryogenic treatment 4 hours under environment；
(3) Herba Dendrobii after K cryogenic treatment is taken out, cut into the Herba Dendrobii section of 0.5-20mm, add 0.5 times of Herba Dendrobii weight
Pure water, together sends into kneading machine and rubs 15 minutes continuously so that Herba Dendrobii can reach to breathe the effect of massage during rubbing
Really, the activity of inner material is improved；
(4) the Herba Dendrobii section after rubbing is taken out, and carries out micronizing, crosses 100～400 mesh medicine sieves, with rubbing in step (3)
Pure water in machine is mixed thoroughly, obtains the Herba Dendrobii wet-milling of moisture state；
(5) Herba Dendrobii wet-milling is sent in microwave processing equipment, under microwave frequency 2450MHz, power 500W, be spaced microwave
Processing, interval time is 5 minutes, and each microwave treatment 10 minutes is carried out continuously 3-4 time；
(6) take the Herba Dendrobii wet-milling after microwave treatment to add water, in 75 DEG C by weight 1 (Herba Dendrobii wet-milling): 12-18 (water) left and right
Water-bath is soaked 1.5 hours, is subsequently adding papain and stirs and maintain the temperature at 40～60 DEG C of extractions 1～4 hour,
Obtain extracting solution stand-by；Wherein the addition of papain is the 0.01-1% of Herba Dendrobii wet-milling weight；
(7) take said extracted liquid, utilize the multiplex vacuum pump of circulating water type to carry out vacuum filtration, obtain the peptide liquid after sucking filtration；
(8) raw material peptide liquid is carried out vacuum spray drying, collect dried object and be Herba Dendrobii peptide.
Embodiment 3
The nourishing healthy toffee of a kind of immunity of organisms of replenishing the calcium, improve, is made up of the component of following mass percent: white sugar
37%, gelatin 2%, milk powder 0.4%, biologically active peptide 0.1%, activated calcium 0.1%, Radix Ribis manschurici extract 0.1%, Exocarpium Litchi carry
Take thing 0.1%, Bulbus Allii Cepae extract 0.1%, tea polyphenols 0.1%, surplus are liquid sugar；
The processing method of above-mentioned toffee is as follows:
(1) by weight, weigh liquid sugar, milk powder and activated calcium, liquid sugar heated 90-100 DEG C, add activated calcium stirring,
It is completely dissolved to activated calcium, adds milk powder, stir, become compound mastic standby；
(2) by weight, weigh brown sugar, with the pure water ratio Hybrid Heating with weight ratio as 1:2 to 60 DEG C, treat brown sugar
Fully dissolve, with 150 mesh screen after, carry out continuous infusion with being pumped into storage sugar bowl, boil to syrup temp reach 80 DEG C standby
With；
(3) by weight, weigh gelatin, with the pure water ratio Hybrid Heating with weight ratio as 1:1 to 90 DEG C, treat gelatin
Fully dissolve, add the mixing of ready syrup, carry out middling speed and beat 10-15min, obtain colloid emulsion；
(4) Radix Ribis manschurici extract, Litchi Pericarp Extract, biologically active peptide, Bulbus Allii Cepae extract and tea by weight, are weighed many
Phenol, is added sequentially to said components in compound mastic, and middling speed beats 10-15min, adds colloid milkiness after the mixing of band material
Liquid, beats at a high speed 25-30min and carries out disperseing and wrapping up air, further emulsifying, gradually forms porous semi-solid milkiness
Liquid；
(5) above-mentioned semi-solid emulsion is cooled to temperature 30-40 DEG C, becomes and there is plasticity, whippy milk
Sugar；
(6) carry out successively shaping, cool down, stripping and slicing, pack,.
Above-mentioned biologically active peptide selects little molecule Herba Dendrobii peptide, and the preparation method of this Herba Dendrobii peptide is as follows:
(1) with dry product Herba Dendrobii (Herba Dendrobii extract) as processing raw material, sending in warm water and soak about 20 minutes, water temperature keeps
At 35-40 DEG C, wherein every 500g warm water there was added Chinese liquor 30g, Sal 20g, citric acid 15g, pericarp of Fructus Musae extract 2g, green tea
Extract 10g, Saponin 10g, Bulbus Allii Cepae extract 8g, Herba portulacae extract 5g, chinaberry berry extract 3g；Employing said method is carried out
The foreign material on Herba Dendrobii surface, pathogenic bacteria etc. can be effectively removed in cleaning；
(2) Herba Dendrobii cleaned up is pulled out drain surface moisture, send into low-temperature freezing facilities, at-15 DEG C to-22 DEG C rings
K cryogenic treatment 4 hours under border；
(3) Herba Dendrobii after K cryogenic treatment is taken out, cut into the Herba Dendrobii section of 0.5-20mm, add 0.5 times of Herba Dendrobii weight
Pure water, together sends into kneading machine and rubs 15 minutes continuously so that Herba Dendrobii can reach to breathe the effect of massage during rubbing
Really, the activity of inner material is improved；
(4) the Herba Dendrobii section after rubbing is taken out, and carries out micronizing, crosses 100～400 mesh medicine sieves, with rubbing in step (3)
Pure water in machine is mixed thoroughly, obtains the Herba Dendrobii wet-milling of moisture state；
(5) Herba Dendrobii wet-milling is sent in microwave processing equipment, under microwave frequency 2450MHz, power 500W, be spaced microwave
Processing, interval time is 5 minutes, and each microwave treatment 10 minutes is carried out continuously 3-4 time；
(6) take the Herba Dendrobii wet-milling after microwave treatment to add water, in 75 DEG C by weight 1 (Herba Dendrobii wet-milling): 12-18 (water) left and right
Water-bath is soaked 1.5 hours, is subsequently adding papain and stirs and maintain the temperature at 40～60 DEG C of extractions 1～4 hour,
Obtain extracting solution stand-by；Wherein the addition of papain is the 0.01-1% of Herba Dendrobii wet-milling weight；
(7) take said extracted liquid, utilize the multiplex vacuum pump of circulating water type to carry out vacuum filtration, obtain the peptide liquid after sucking filtration；
(8) raw material peptide liquid is carried out vacuum spray drying, collect dried object and be Herba Dendrobii peptide.
The ultimate principle of the present invention and principal character and advantages of the present invention have more than been shown and described.The technology of the industry
Personnel, it should be appreciated that the present invention is not restricted to the described embodiments, simply illustrating this described in above-described embodiment and description
The principle of invention, without departing from the spirit and scope of the present invention, the present invention also has various changes and modifications, and these become
Change and improvement both falls within scope of the claimed invention.Claimed scope by appending claims and
Equivalent defines.
Claims (1)
1. the nourishing healthy toffee of an immunity of organisms of replenishing the calcium, improve, it is characterised in that by the component of following mass percent
Make: white sugar 37%, gelatin 2%, milk powder 0.4%, biologically active peptide 0.01-1%, activated calcium 0.01-1%, Radix Ribis manschurici extract
Thing 0.01-1%, Litchi Pericarp Extract 0.01-1%, Bulbus Allii Cepae extract 0.01-1%, tea polyphenols 0.01-1%, surplus are liquid sugar；
The processing method of above-mentioned toffee is as follows:
(1) by weight, weigh liquid sugar, milk powder and activated calcium, liquid sugar is heated 90-100 DEG C, add activated calcium stirring, to living
Property calcium is completely dissolved, and adds milk powder, stirs, becomes compound mastic standby；
(2) by weight, weigh brown sugar, with the pure water ratio Hybrid Heating with weight ratio as 1:2 to 60 DEG C, treat that brown sugar is abundant
Dissolve, with 150 mesh screen after, be pumped into storage sugar bowl carry out continuous infusion, boil to syrup temp reach 80 DEG C standby；
(3) by weight, weigh gelatin, with the pure water ratio Hybrid Heating with weight ratio as 1:1 to 90 DEG C, treat that gelatin is abundant
Dissolve, add the mixing of ready syrup, carry out middling speed and beat 10-15min, obtain colloid emulsion；
(4) by weight, Radix Ribis manschurici extract, Litchi Pericarp Extract, biologically active peptide, Bulbus Allii Cepae extract and tea polyphenols are weighed,
Said components being added sequentially in compound mastic, middling speed beats 10-15min, adds colloid emulsion after the mixing of band material, high
Speed is beaten 25-30min and is carried out disperseing and wrapping up air, further emulsifying, gradually forms porous semi-solid emulsion；
(5) above-mentioned semi-solid emulsion is cooled to temperature 30-40 DEG C, becomes and there is plasticity, whippy toffee；
(6) carry out successively shaping, cool down, stripping and slicing, pack,.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610528568.XA CN106070959A (en) | 2016-07-06 | 2016-07-06 | A kind of nourishing healthy toffee of immunity of organisms of replenishing the calcium, improve |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610528568.XA CN106070959A (en) | 2016-07-06 | 2016-07-06 | A kind of nourishing healthy toffee of immunity of organisms of replenishing the calcium, improve |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106070959A true CN106070959A (en) | 2016-11-09 |
Family
ID=57213425
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610528568.XA Pending CN106070959A (en) | 2016-07-06 | 2016-07-06 | A kind of nourishing healthy toffee of immunity of organisms of replenishing the calcium, improve |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106070959A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107047911A (en) * | 2017-04-14 | 2017-08-18 | 安徽兆龙食品有限公司 | A kind of toffee containing Tea Polyphenols and preparation method thereof |
| CN115299545A (en) * | 2022-08-12 | 2022-11-08 | 上海圣岳生物科技有限公司 | Solid beverage for improving human immunity and preparation method thereof |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102007995A (en) * | 2010-10-21 | 2011-04-13 | 蒋科罡 | Camellia nitidissima health milk candy and preparation methods thereof |
| CN103349143A (en) * | 2013-07-31 | 2013-10-16 | 佘延英 | Health care folic acid milk candy for pregnant woman |
| CN103609812A (en) * | 2013-10-22 | 2014-03-05 | 界首市兆龙食品有限公司 | Coconut toffee containing selenized dendrobe |
| CN103653147A (en) * | 2013-12-20 | 2014-03-26 | 武汉百信正源生物技术工程有限公司 | Wheat peptide anti-fatigue health drink and preparation method thereof |
| CN103734437A (en) * | 2014-01-23 | 2014-04-23 | 甘南倍益特生物科技有限公司 | Yak milk protein candy and preparation method thereof |
| CN104872358A (en) * | 2015-05-05 | 2015-09-02 | 黄春蓉 | Calcium supplement milk candy for children |
| CN105146239A (en) * | 2015-08-27 | 2015-12-16 | 方炜 | Bushen Jianpi black fungus jelly and production method thereof |
-
2016
- 2016-07-06 CN CN201610528568.XA patent/CN106070959A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102007995A (en) * | 2010-10-21 | 2011-04-13 | 蒋科罡 | Camellia nitidissima health milk candy and preparation methods thereof |
| CN103349143A (en) * | 2013-07-31 | 2013-10-16 | 佘延英 | Health care folic acid milk candy for pregnant woman |
| CN103609812A (en) * | 2013-10-22 | 2014-03-05 | 界首市兆龙食品有限公司 | Coconut toffee containing selenized dendrobe |
| CN103653147A (en) * | 2013-12-20 | 2014-03-26 | 武汉百信正源生物技术工程有限公司 | Wheat peptide anti-fatigue health drink and preparation method thereof |
| CN103734437A (en) * | 2014-01-23 | 2014-04-23 | 甘南倍益特生物科技有限公司 | Yak milk protein candy and preparation method thereof |
| CN104872358A (en) * | 2015-05-05 | 2015-09-02 | 黄春蓉 | Calcium supplement milk candy for children |
| CN105146239A (en) * | 2015-08-27 | 2015-12-16 | 方炜 | Bushen Jianpi black fungus jelly and production method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 刘学铭 等: "3种富含花青素植物提取物抗氧化和降血脂活性比较研究", 《中国食品学报》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107047911A (en) * | 2017-04-14 | 2017-08-18 | 安徽兆龙食品有限公司 | A kind of toffee containing Tea Polyphenols and preparation method thereof |
| CN115299545A (en) * | 2022-08-12 | 2022-11-08 | 上海圣岳生物科技有限公司 | Solid beverage for improving human immunity and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105795378A (en) | Processing method of health-care muraenesox cinereus | |
| CN105962085A (en) | Preparation method of soybean and polished glutinous rice kalidium cuspidatum | |
| CN106070959A (en) | A kind of nourishing healthy toffee of immunity of organisms of replenishing the calcium, improve | |
| CN102349603A (en) | Longan-red date jelly and preparation method thereof | |
| CN108030069A (en) | A kind of colla corii asini cake containing vegetable protein and preparation method thereof | |
| CN106343460A (en) | Big winter jujube jam and preparation method thereof | |
| CN103006515B (en) | A kind of natural plants hair care spray and preparation method | |
| CN105475501A (en) | Eclipta alba, rose and taro goat milk and preparation method thereof | |
| CN105961710A (en) | Toxin-expelling slimming tea for women and preparing method thereof | |
| CN104095067A (en) | Fructus gardeniae dried bean curd for promoting blood circulation and activating collaterals and preparation method thereof | |
| CN106235017A (en) | Health care wild herb new year cake | |
| CN103689350A (en) | Sweet-scented osmanthus and rice sugar and preparation method thereof | |
| CN105981825A (en) | Nourishing goat's milk containing Radix Codonopsis and hickory nuts and preparation method of nourishing goat's milk | |
| CN105981821A (en) | Pumpkin-wine-aroma yin-nourishing goat milk and preparation method thereof | |
| CN106036588A (en) | Lettuce-shrimp cake capable of clearing heat and refreshing and preparation method thereof | |
| CN106262498A (en) | A kind of Semen Castaneae electuary and preparation method thereof | |
| CN105981822A (en) | Jasmine goat milk capable of clearing away lung-heat and production method thereof | |
| CN105532884A (en) | Purple rice-spice leaf-goat milk and preparation method thereof | |
| CN105961700A (en) | Purple rice tea activating blood circulation for women and preparing method thereof | |
| CN106036592A (en) | Duck liver and shrimp cake capable of tonifying liver and improving eyesight and preparation method thereof | |
| CN106107579A (en) | A kind of gingko pulp duck liver and preparation method thereof | |
| KR101625719B1 (en) | Brewed type mixed tea comprising dry ginseng and manufacturaring method for the same | |
| CN104996696A (en) | Polianthes tuberosa and lotus flower pastry and preparation method thereof | |
| CN104705448A (en) | Ginkgo leaf tea making method | |
| CN105961711A (en) | Skin-moistening hair-blackening tea for women and preparing method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20161109 |
|
| RJ01 | Rejection of invention patent application after publication |