CN106070964A - 一种枸杞冰糖及其制备方法 - Google Patents
一种枸杞冰糖及其制备方法 Download PDFInfo
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- CN106070964A CN106070964A CN201610410077.5A CN201610410077A CN106070964A CN 106070964 A CN106070964 A CN 106070964A CN 201610410077 A CN201610410077 A CN 201610410077A CN 106070964 A CN106070964 A CN 106070964A
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- fructus lycii
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- 235000021551 crystal sugar Nutrition 0.000 title claims abstract description 34
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- 235000000346 sugar Nutrition 0.000 claims abstract description 18
- 238000002425 crystallisation Methods 0.000 claims abstract description 13
- 230000008025 crystallization Effects 0.000 claims abstract description 13
- 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 11
- 229930006000 Sucrose Natural products 0.000 claims abstract description 11
- 239000007788 liquid Substances 0.000 claims abstract description 11
- 239000000843 powder Substances 0.000 claims abstract description 10
- 239000000203 mixture Substances 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 6
- 238000002156 mixing Methods 0.000 claims abstract description 3
- 238000007710 freezing Methods 0.000 claims description 4
- 229920000742 Cotton Polymers 0.000 claims description 2
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 claims description 2
- 229910000831 Steel Inorganic materials 0.000 claims description 2
- 230000001133 acceleration Effects 0.000 claims description 2
- 230000003203 everyday effect Effects 0.000 claims description 2
- 238000010438 heat treatment Methods 0.000 claims description 2
- 235000013372 meat Nutrition 0.000 claims description 2
- 238000000034 method Methods 0.000 claims description 2
- 238000004806 packaging method and process Methods 0.000 claims description 2
- 238000004382 potting Methods 0.000 claims description 2
- 229910052711 selenium Inorganic materials 0.000 claims description 2
- 239000011669 selenium Substances 0.000 claims description 2
- 239000010959 steel Substances 0.000 claims description 2
- 238000003756 stirring Methods 0.000 claims description 2
- 238000001035 drying Methods 0.000 claims 1
- 238000002372 labelling Methods 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 238000004090 dissolution Methods 0.000 abstract description 2
- 229910021420 polycrystalline silicon Inorganic materials 0.000 abstract description 2
- 229920005591 polysilicon Polymers 0.000 abstract description 2
- 230000016776 visual perception Effects 0.000 abstract description 2
- 230000000694 effects Effects 0.000 description 4
- 244000241872 Lycium chinense Species 0.000 description 2
- 235000015468 Lycium chinense Nutrition 0.000 description 2
- 244000269722 Thea sinensis Species 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000013355 food flavoring agent Nutrition 0.000 description 2
- 210000004185 liver Anatomy 0.000 description 2
- 210000004072 lung Anatomy 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 206010011224 Cough Diseases 0.000 description 1
- 235000002710 Ilex cornuta Nutrition 0.000 description 1
- 241001310146 Ilex cornuta Species 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 244000241838 Lycium barbarum Species 0.000 description 1
- 235000015459 Lycium barbarum Nutrition 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 235000010326 Osmanthus heterophyllus Nutrition 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 230000004927 fusion Effects 0.000 description 1
- 230000036737 immune function Effects 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 239000008518 lycium barbarum polysaccharide Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 150000003254 radicals Chemical class 0.000 description 1
- 230000004223 radioprotective effect Effects 0.000 description 1
- 230000001850 reproductive effect Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 239000004576 sand Substances 0.000 description 1
- 210000000697 sensory organ Anatomy 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
- A23G3/48—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
- A23G3/364—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
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Nutrition Science (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
一种枸杞冰糖的制备方法，包括：糖液的制备，将白砂糖和水按照质量比为70比30混合，放入化糖锅中进行混合溶解。枸杞粉的制备，枸杞溶液的制备，将步骤二得到的枸杞粉末和水按质量百分比为60比40的比例混合制成枸杞溶液；结晶，按重量份计，包括以下组成成分：枸杞3‑8份，白砂糖80‑92份。与传统多晶冰糖相比，枸杞冰糖呈红色或红黄色，优化了冰糖视觉感官，改变了传统冰糖外观颜色，提高了冰糖商品属性；添加了枸杞成分，丰富了冰糖营养成分，同时也提高了冰糖功能属性。
Description
技术领域
本发明属于食品领域，尤其是一种枸杞冰糖。
背景技术
枸杞子自古以宁夏枸杞为道地药材，药用价值最高，枸杞多糖具有促进免疫、抗衰老、抗肿瘤、清除自由基、抗疲劳、抗辐射、保肝、生殖功能保护和改善等作用。很多研究已经证明枸杞籽色素具有提高人体免疫功能、预防和抑制肿瘤及预防动脉粥样硬化等作用。冰糖作为人们生活中的调味剂，具有润肺、止咳、清痰、和去火的作用，被广泛应用。在回族八宝茶配方里，作为重要成分枸杞和冰糖只是简单混合，茶水对二者，尤其是对枸杞的溶解能力有限。而枸杞与冰糖的融合不仅能提升冰糖品质和外在感官，更增加了枸杞营养物质溶解速度和人体吸收力度。枸杞冰糖在生产工艺和市场占有率方面还处于空白。
发明内容
本发明提出一种枸杞冰糖，口味独特，营养丰富，具有养肝，滋肾，润肺的功效。为实现上述目的，本发明提供如下技术方案：
一种枸杞冰糖的制备方法，包括以下步骤：
步骤一：糖液的制备，将白砂糖和水按照质量比为70比30混合，放入化糖锅中进行混合溶解，将溶液温度加热至100℃～110℃，蒸发水分，使糖液达到超饱和状态，其中化糖锅的锅顶设置有加速搅拌机，锅内设置有加热管，锅体和加热管材质均为304不锈钢，白砂糖选用新疆优级白砂糖或云南一级白砂糖；
步骤二：枸杞粉的制备，将枸杞放至速冻机速冻，取出枸杞，放入粉碎机粉碎，粉状枸杞用60～100目圆筛将未粉碎的枸杞和粉末分离，然后将未粉碎的枸杞继续放入速冻机速冻，重复上述过程，直至得到枸杞粉末，其中枸杞选用皮薄、肉多、子少的宁夏中宁富硒枸杞；
步骤三：枸杞溶液的制备，将步骤二得到的枸杞粉末和水按质量百分比为60比40的比例混合制成枸杞溶液；
步骤四：结晶，将制好的枸杞溶液加入糖液中搅拌均匀，将枸杞糖液倒入设置9层，每层16根棉线的结晶箱中，恒温结晶，第一天室温达到80℃-70℃，缓慢每天室温降低10℃，直到室温降到25℃，经过10天结晶，将结晶箱中未结晶枸杞糖液从放液口放出，经过干燥一天的枸杞冰糖从结晶箱中取出包装入库。
根据上述枸杞冰糖的制备方法所制得的枸杞冰糖，其特征在于，按重量份计，包括以下组成成分：枸杞3-8份，白砂糖80-92份。
与传统多晶冰糖相比，枸杞冰糖呈红色或红黄色，优化了冰糖视觉感官，改变了传统冰糖外观颜色，提高了冰糖商品属性；添加了枸杞成分，丰富了冰糖营养成分，同时也提高了冰糖功能属性；枸杞冰糖作为食品或饮品调味剂，枸杞冰糖营养成分更容易被溶解吸收，尤其是枸杞营养成分溶解更快、更易被人体吸收。更进一步讲：本发明的有益效果如下：第一，本发明改变了传统冰糖功能属性；第二，本发明外观晶莹剔透、颜色鲜艳；第三：本发明口味清香，营养丰富；第四：本发明具有保健功效。
Claims (2)
1.一种枸杞冰糖的制备方法，其特征在于包括以下步骤：
步骤一：糖液的制备，将白砂糖和水按照质量比为70比30混合，放入化糖锅中进行混合溶解，将溶液温度加热至100℃～110℃，蒸发水分，使糖液达到超饱和状态，其中化糖锅的锅顶设置有加速搅拌机，锅内设置有加热管，锅体和加热管材质均为304不锈钢，白砂糖选用新疆优级白砂糖或云南一级白砂糖；
步骤二：枸杞粉的制备，将枸杞放至速冻机速冻，取出枸杞，放入粉碎机粉碎，粉状枸杞用60～100目圆筛将未粉碎的枸杞和粉末分离，然后将未粉碎的枸杞继续放入速冻机速冻，重复上述过程，直至得到枸杞粉末，其中枸杞选用皮薄、肉多、子少的宁夏中宁富硒枸杞；
步骤三：枸杞溶液的制备，将步骤二得到的枸杞粉末和水按质量百分比为60比40的比例混合制成枸杞溶液；
步骤四：结晶，将制好的枸杞溶液加入糖液中搅拌均匀，将枸杞糖液倒入设置9层，每层16根棉线的结晶箱中，恒温结晶，第一天室温达到80℃-70℃，缓慢每天室温降低10℃，直到室温降到25℃，经过10天结晶，将结晶箱中未结晶枸杞糖液从放液口放出，经过干燥一天的枸杞冰糖从结晶箱中取出包装入库。
2.根据权利要求1所述的一种枸杞冰糖的制备方法所制得的枸杞冰糖，其特征在于，按重量份计，包括以下组成成分：枸杞3-8份，白砂糖80-92份。
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107897469A (zh) * | 2017-09-26 | 2018-04-13 | 青海伊味佳食品有限公司 | 枸杞冰糖的制备方法及枸杞冰糖 |
| CN108112911A (zh) * | 2017-12-06 | 2018-06-05 | 中国科学院西北高原生物研究所 | 一种黑果枸杞超微粉及其制备工艺 |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1037540A (zh) * | 1988-05-13 | 1989-11-29 | 山东建筑材料工业学院 | 麦饭石、药物、果味及彩色系列单晶冰糖的制备方法 |
| CN1174901A (zh) * | 1996-08-27 | 1998-03-04 | 濮宝焕 | 新的单晶冰糖、味精、食盐、白砂糖等生产法 |
| TW332770B (en) * | 1993-09-10 | 1998-06-01 | Fuisz Technologies Ltd | Manufacturing method for new spheroidal crystal sugar |
| CN101305778A (zh) * | 2007-05-16 | 2008-11-19 | 上海怡神保健食品有限公司 | 梨汁冰糖的生产方法 |
| JP2011045243A (ja) * | 2009-08-12 | 2011-03-10 | Nippon Beet Sugar Mfg Co Ltd | 砂糖の甘味を改良する方法 |
| CN102429075A (zh) * | 2011-11-25 | 2012-05-02 | 王登华 | 薄荷冰糖的生产方法 |
| CN103535492A (zh) * | 2013-06-15 | 2014-01-29 | 汪召杰 | 一种冰糖生产方法 |
-
2016
- 2016-06-13 CN CN201610410077.5A patent/CN106070964A/zh active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1037540A (zh) * | 1988-05-13 | 1989-11-29 | 山东建筑材料工业学院 | 麦饭石、药物、果味及彩色系列单晶冰糖的制备方法 |
| TW332770B (en) * | 1993-09-10 | 1998-06-01 | Fuisz Technologies Ltd | Manufacturing method for new spheroidal crystal sugar |
| CN1174901A (zh) * | 1996-08-27 | 1998-03-04 | 濮宝焕 | 新的单晶冰糖、味精、食盐、白砂糖等生产法 |
| CN101305778A (zh) * | 2007-05-16 | 2008-11-19 | 上海怡神保健食品有限公司 | 梨汁冰糖的生产方法 |
| JP2011045243A (ja) * | 2009-08-12 | 2011-03-10 | Nippon Beet Sugar Mfg Co Ltd | 砂糖の甘味を改良する方法 |
| CN102429075A (zh) * | 2011-11-25 | 2012-05-02 | 王登华 | 薄荷冰糖的生产方法 |
| CN103535492A (zh) * | 2013-06-15 | 2014-01-29 | 汪召杰 | 一种冰糖生产方法 |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107897469A (zh) * | 2017-09-26 | 2018-04-13 | 青海伊味佳食品有限公司 | 枸杞冰糖的制备方法及枸杞冰糖 |
| CN108112911A (zh) * | 2017-12-06 | 2018-06-05 | 中国科学院西北高原生物研究所 | 一种黑果枸杞超微粉及其制备工艺 |
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Application publication date: 20161109 |