CN106173155A - 一种石斛软糖及其制作方法 - Google Patents
一种石斛软糖及其制作方法 Download PDFInfo
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Classifications
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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
-
- 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
-
- 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
- A23G3/38—Sucrose-free 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
- A23G3/42—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
- 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
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- Microbiology (AREA)
- Molecular Biology (AREA)
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Abstract
本发明提供了一种石斛软糖及其制作方法,属于保健食品技术领域,所述石斛软糖由以下重量份的原料组成:鲜石斛20~30份,赤藓糖醇20~30份,液体麦芽糖醇40~60份,魔芋胶5~12份,琼脂1~3份,柠檬酸0.1~1.0份,维生素C 0.005~0.025份。本发明所述石斛软糖富有弹性且口感柔软,含有石斛独特的清润,具有增强体质、养胃生津、降低血汁功效,是一种营养价值高,尤其适合糖尿病人和肥胖病人的绿色健康食品。
Description
技术领域
本发明涉及保健食品技术领域,具体地,涉及一种石斛软糖及其制作方法。
背景技术
石斛是传统名贵中药材,胶质丰富,含有石斛碱、石斛次碱等生物碱及次甲基石斛素、石斛醌、挥发油和多糖等成分,并且富含多种微量元素如钙、铁、锌、硒、钠等,对提高人体免疫力、抗衰老、排毒养颜、滋养脾胃、降血糖、降血压血脂、防治糖尿病和防癌、抗癌等方面都有功效。
软糖作为一种休闲小食品,非常受到广大群众的喜爱,但糖尿病人和肥胖病人不应多食糖,因此,开发出一种口味适中、营养丰富,能很好地满足人们,尤其是糖尿病人和肥胖病人需求,具有保健功能的软糖成为了亟需解决的技术问题。
发明内容
本发明的目的是提供一种口感滋润、适合糖尿病人和肥胖病人食用的石斛软糖,丰富石斛的应用领域,提高软糖的营养价值和保健功效。
为达到上述目的,本发明采用以下技术方案:
一种石斛软糖,包括以下重量份的原料:鲜石斛20~30份,赤藓糖醇20~30份,液体麦芽糖醇40~60份,魔芋胶5~12份,琼脂1~3份,柠檬酸0.1~1.0份,维生素C 0.005~0.025份。
优选地,所述石斛软糖,包括以下重量份的原料:鲜石斛30份,赤藓糖醇25份,液体麦芽糖醇50份,魔芋胶8份,琼脂2份,柠檬酸0.5份,维生素C 0.02份。
优选地,所述石斛软糖的制备方法,包括以下步骤:
(1)制备石斛汁:选取新鲜石斛,去除鞘膜及杂质,清洗干净后,加石斛质量1~2倍水和维生素C打汁,过滤,得石斛滤液备用;
(2)琼脂溶胶:将琼脂置于容器中加入其质量20~25倍水,不断搅拌,溶胀50~70min后水浴加热至85~90℃,使其溶解均匀;
(3)魔芋胶处理:在魔芋粉加入其质量50~60倍的水不断搅拌,弃去上层清夜,反复3次,除去魔芋粉中残留的生物碱、单宁及其他杂质,再加入40~50倍步骤(1)石斛滤液,于60~70℃恒温水浴70~80min,使其溶解均匀,得魔芋糊液;
(4)混合熬煮:取魔芋糊液、琼脂溶胶于锅中熬煮3~5min,然后加入用少量水溶解的赤藓糖醇和液体麦芽糖醇,不断搅拌,控制熬煮温度为100~120℃;
(5)冷却:将糖浆冷却至80~90℃下加入柠檬酸溶液快速调和均匀,迅速浇注到模具中,冷却凝结成型,脱模;
(6)干燥:将糖块于40~50℃下干燥24~36h即可。
优选地,所述石斛软糖制备方法中,步骤(4)用糖度计测得可溶性固形物含量在60~68%即可停止熬煮。
优选地,所述石斛软糖制备方法中,步骤(4)熬煮温度为100~105℃。
石斛不仅养胃生津、滋阴清热、健脾益胃,还能够增强人的免疫力,还具有降血糖、降血压血脂、防治糖尿病和防癌、抗癌等功效。
魔芋粉主成分甘露聚糖是一种热量低的混合糖类半纤维素,可预防肥胖、糖尿病、便秘;赤藓糖醇和液体麦芽糖醇均属于低热量甜味剂,其甜味纯正,均对酸和热稳定,不易被口腔微生物发酵,在体内不易分解,尤其适合肥胖病人和糖尿病人食用。
与现有技术相比,本发明具有如下的有益效果:
本发明所述石斛软糖,将新鲜石斛打成汁液配以低热量的甜味剂,充分发挥石斛的降血糖、降血压血脂、防治糖尿病和防癌、抗癌等功效。本发明所述石斛软糖富有弹性且口感柔软,含有石斛独特的清香,具有增强体质、养胃生津、降低血汁功效,是一种营养价值高,尤其适合糖尿病人和肥胖病人的绿色健康食品。
具体实施方式
下面结合具体实施例,进一步阐述本发明。应理解,这些实施例仅用于说明本发明而不用于限制本发明的范围。
实施例1
本实施例中所述石斛软糖,包括以下重量份的原料:鲜石斛30份,赤藓糖醇25份,液体麦芽糖醇50份,魔芋胶8份,琼脂2份,柠檬酸0.5份,维生素C 0.02份。
本实施例中所述石斛软糖的制备方法,包括以下步骤:
(1)制备石斛汁:选取新鲜石斛,去除鞘膜及杂质,清洗干净后,加石斛质量2倍水和维生素C打汁,过滤,得石斛滤液备用;
(2)琼脂溶胶:将琼脂置于容器中加入其质量20倍水,不断搅拌,溶胀60min后水浴加热至85℃,使其溶解均匀;
(3)魔芋胶处理:在魔芋粉加入其质量50倍的水不断搅拌,弃去上层清夜,反复3次,除去魔芋粉中残留的生物碱、单宁及其他杂质,再加入50倍步骤(1)石斛滤液,于70℃恒温水浴80min,使其溶解均匀,得魔芋糊液;
(4)混合熬煮:取魔芋糊液、琼脂溶胶于锅中熬煮5min,然后加入用少量水溶解的赤藓糖醇和液体麦芽糖醇,不断搅拌,控制熬煮温度为105℃,用糖度计测得可溶性固形物含量在65%即停止熬煮;
(5)冷却:将糖浆冷却至80℃下加入柠檬酸溶液快速调和均匀,迅速浇注到模具中,冷却凝结成型,脱模;
(6)干燥:将糖块于40℃下干燥36h即可。
实施例2
本实施例中所述石斛软糖,包括以下重量份的原料:鲜石斛20份,赤藓糖醇20份,液体麦芽糖醇60份,魔芋胶5份,琼脂3份,柠檬酸0.1份,维生素C 0.005份。
本实施例中所述石斛软糖的制备方法,包括以下步骤:
(1)制备石斛汁:选取新鲜石斛,去除鞘膜及杂质,清洗干净后,加石斛质量1倍水和维生素C打汁,过滤,得石斛滤液备用;
(2)琼脂溶胶:将琼脂置于容器中加入其质量25倍水,不断搅拌,溶胀70min后水浴加热至90℃,使其溶解均匀;
(3)魔芋胶处理:在魔芋粉加入其质量60倍的水不断搅拌,弃去上层清夜,反复3次,除去魔芋粉中残留的生物碱、单宁及其他杂质,再加入40倍步骤(1)石斛滤液,于60℃恒温水浴70min,使其溶解均匀,得魔芋糊液;
(4)混合熬煮:取魔芋糊液、琼脂溶胶于锅中熬煮3min,然后加入用少量水溶解的赤藓糖醇和液体麦芽糖醇,不断搅拌,控制熬煮温度为100℃,用糖度计测得可溶性固形物含量在60%即停止熬煮;
(5)冷却:将糖浆冷却至90℃下加入柠檬酸溶液快速调和均匀,迅速浇注到模具中,冷却凝结成型,脱模;
(6)干燥:将糖块于50℃下干燥24h即可。
实施例3
本实施例中所述石斛软糖,包括以下重量份的原料:鲜石斛25份,赤藓糖醇25份,液体麦芽糖醇50份,魔芋胶12份,琼脂1份,柠檬酸0.8份,维生素C 0.01份。
本实施例中所述石斛软糖的制备方法,包括以下步骤:
(1)制备石斛汁:选取新鲜石斛,去除鞘膜及杂质,清洗干净后,加石斛质量2倍水和维生素C打汁,过滤,得石斛滤液备用;
(2)琼脂溶胶:将琼脂置于容器中加入其质量22倍水,不断搅拌,溶胀50min后水浴加热至90℃,使其溶解均匀;
(3)魔芋胶处理:在魔芋粉加入其质量60倍的水不断搅拌,弃去上层清夜,反复3次,除去魔芋粉中残留的生物碱、单宁及其他杂质,再加入50倍步骤(1)石斛滤液,于65℃恒温水浴80min,使其溶解均匀,得魔芋糊液;
(4)混合熬煮:取魔芋糊液、琼脂溶胶于锅中熬煮5min,然后加入用少量水溶解的赤藓糖醇和液体麦芽糖醇,不断搅拌,控制熬煮温度为120℃,糖度计测得可溶性固形物含量在68%即可停止熬煮。
(5)冷却:将糖浆冷却至85℃下加入柠檬酸溶液快速调和均匀,迅速浇注到模具中,冷却凝结成型,脱模;
(6)干燥:将糖块于45℃下干燥30h即可。
实施例4
本实施例中所述石斛软糖,包括以下重量份的原料:鲜石斛30份,赤藓糖醇30份,液体麦芽糖醇50份,魔芋胶12份,琼脂2份,柠檬酸1.0份,维生素C 0.025份。
本实施例中所述石斛软糖的制备方法,包括以下步骤:
(1)制备石斛汁:选取新鲜石斛,去除鞘膜及杂质,清洗干净后,加石斛质量1.5倍水和维生素C打汁,过滤,得石斛滤液备用;
(2)琼脂溶胶:将琼脂置于容器中加入其质量25倍水,不断搅拌,溶胀60min后水浴加热至90℃,使其溶解均匀;
(3)魔芋胶处理:在魔芋粉加入其质量60倍的水不断搅拌,弃去上层清夜,反复3次,除去魔芋粉中残留的生物碱、单宁及其他杂质,再加入50倍步骤(1)石斛滤液,于70℃恒温水浴70min,使其溶解均匀,得魔芋糊液;
(4)混合熬煮:取魔芋糊液、琼脂溶胶于锅中熬煮3min,然后加入用少量水溶解的赤藓糖醇和液体麦芽糖醇,不断搅拌,控制熬煮温度为105℃;
(5)冷却:将糖浆冷却至90℃下加入柠檬酸溶液快速调和均匀,迅速浇注到模具中,冷却凝结成型,脱模;
(6)干燥:将糖块于40℃下干燥36h即可。
上述石斛软糖富有弹性且口感柔软,含有石斛独特的清香,具有增强体质、养胃生津、降低血汁功效。所用原料石斛不仅养胃生津、滋阴清热、健脾益胃,还能够增强人的免疫力,还具有降血糖、降血压血脂、防治糖尿病和防癌、抗癌等功效;魔芋粉主成分甘露聚糖是一种热量低的混合糖类半纤维素,可预防肥胖、糖尿病、便秘;赤藓糖醇和液体麦芽糖醇均属于低热量甜味剂,其甜味纯正,均对酸和热稳定,不易被口腔微生物发酵,在体内不易分解,尤其适合肥胖病人和糖尿病人食用,是一种绿色健康、营养价值高的食品。
以上对本发明的具体实施例进行了描述。需要理解的是,本发明并不局限于上述特定实施方式,本领域技术人员可以在权利要求的范围内做出各种变形或修改,这并不影响本发明的实质内容。
Claims (5)
1.一种石斛软糖,其特征在于,包括以下重量份的原料:鲜石斛20~30份,赤藓糖醇20~30份,液体麦芽糖醇40~60份,魔芋胶5~12份,琼脂1~3份,柠檬酸0.1~1.0份,维生素C0.005~0.025份。
2.根据权利要求1所述石斛软糖,其特征在于,包括以下重量份的原料:鲜石斛30份,赤藓糖醇25份,液体麦芽糖醇50份,魔芋胶8份,琼脂2份,柠檬酸0.5份,维生素C 0.02份。
3.一种根据权利要求1所述石斛软糖的制作方法,其特征在于,包括以下步骤:
(1)制备石斛汁:选取新鲜石斛,去除鞘膜及杂质,清洗干净后,加石斛质量1~2倍水和维生素C打汁,过滤,得石斛滤液备用;
(2)琼脂溶胶:将琼脂置于容器中加入其质量20~25倍水,不断搅拌,溶胀50~70min后水浴加热至85~90℃,使其溶解均匀;
(3)魔芋胶处理:在魔芋粉加入其质量50~60倍的水不断搅拌,弃去上层清夜,反复3次,再加入40~50倍步骤(1)石斛滤液,于60~70℃恒温水浴70~80min,使其溶解均匀,得魔芋糊液;
(4)混合熬煮:取魔芋糊液、琼脂溶胶于锅中熬煮3~5min,然后加入用少量水溶解的赤藓糖醇和液体麦芽糖醇,不断搅拌,控制熬煮温度为100~120℃;
(5)冷却:将糖浆冷却至80~90℃下加入柠檬酸溶液快速调和均匀,迅速浇注到模具中,冷却凝结成型,脱模;
(6)干燥:将糖块于40~50℃下干燥24~36h即可。
4.根据权利要求3所述石斛软糖制备方法,其特征在于,所述步骤(4)用糖度计测得可溶性固形物含量在60~68%即可停止熬煮。
5.根据权利要求3所述石斛软糖制备方法,其特征在于,所述步骤(4)熬煮温度为100~105℃。
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CN114158640A (zh) * | 2021-12-15 | 2022-03-11 | 重庆第二师范学院 | 用于制作软糖的组合物及其软糖 |
CN116138339A (zh) * | 2023-03-20 | 2023-05-23 | 安徽石小鲜食品科技有限公司 | 一种石斛软糖及其制备方法 |
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CN114158640A (zh) * | 2021-12-15 | 2022-03-11 | 重庆第二师范学院 | 用于制作软糖的组合物及其软糖 |
CN116138339A (zh) * | 2023-03-20 | 2023-05-23 | 安徽石小鲜食品科技有限公司 | 一种石斛软糖及其制备方法 |
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