CN106260468A - 一种翅果油口香糖及其制备方法 - Google Patents
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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
- A23G4/00—Chewing gum
- A23G4/06—Chewing gum characterised by the composition containing organic or inorganic compounds
- A23G4/066—Chewing gum characterised by the composition containing organic or inorganic compounds characterised by the fat used
-
- 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
- A23G4/00—Chewing gum
- A23G4/06—Chewing gum characterised by the composition containing organic or inorganic compounds
- A23G4/068—Chewing gum 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
- A23G4/00—Chewing gum
- A23G4/06—Chewing gum characterised by the composition containing organic or inorganic compounds
- A23G4/10—Chewing gum 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
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G4/00—Chewing gum
- A23G4/06—Chewing gum characterised by the composition containing organic or inorganic compounds
- A23G4/14—Chewing gum 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
- 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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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Botany (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
本发明公开了一种翅果油口香糖,按质量份数含有如下组分:翅果油10份,活性面筋粉10‑15份,分子蒸馏单甘酯1份,玉米醇溶蛋白10份,β‑环状糊精3份,木糖醇5‑10份,柠檬酸2份,葡萄冻干果粉10份,荔枝冻干果粉15份,草莓冻干粉5份,其余组分为水,本发明还提供了其制备方法,所述的翅果油口香糖,将翅果油制成口香糖的形式正好与建议的翅果油食用方式相契合,可以最大限度的吸收翅果油的营养成分,而且口香糖作为一种时尚、轻松的休闲食品越来越受到广大消费者的欢迎,将翅果油做成口香糖的形式也能够进一步扩大翅果油消费群体,延伸翅果油产业链,进一步提升翅果油的市场需求,增加效益。
Description
技术领域
本发明涉及一种口香糖及其制备方法,尤其涉及一种翅果油口香糖及其制备方法。
背景技术
翅果油是从翅果油树果实翅果中提取的养生珍品,被誉为世界养生保健品中的“活化石”。翅果油中含有丰富的维生素C、维生素E、硒等维生素和矿物质,此外还含有大量甾醇、皂甙、不饱和脂肪酸,其中包含抗衰老、抑制肿瘤、修复细胞的功能因子。翅果油中含有7种人体必需的氨基酸,其中精氨酸含达每4—5克/100克,每100克翅果油中含油酸30克、亚油酸45克、α-亚麻酸6克,这是天然植物中含量很高的,这些是维护血液和血细胞的有效成分。翅果油油具有调节血脂,清除血液垃圾,护肝养肾作用,以及调节血压、缓解糖尿病并发症的作用,可以改善尿频、睡眠、胃肠道功能的效果。
普遍建议的翅果油的食用剂量及方式是每天2克,早晚各服用1克,服用时最好让翅果食用油体直接接触口腔黏膜,通过口腔黏膜缓缓吸收,并对口腔黏膜和食道黏膜起到保护作用。
发明内容
本发明的目的是提供一种翅果油口香糖,本发明的另一目的是提供前述翅果油口香糖的制备方法。
为了实现上述目的,本发明采用如下技术方案:
一种翅果油口香糖,按质量份数含有如下组分:翅果油10份,活性面筋粉10-15份,分子蒸馏单甘酯1份,玉米醇溶蛋白10份,β-环状糊精3份,木糖醇5-10份,柠檬酸2份,葡萄冻干果粉10份,荔枝冻干果粉15份,草莓冻干粉5份,其余组分为水。
一种如上所述的翅果油口香糖的制备方法,包括如下步骤:
a、制备荔枝冻干果粉: (1)选择成熟、新鲜的荔枝,用清水清洗干净,并在清水中浸泡5分钟,除去漂浮物和杂质,沥水晾干;(2)去皮、去核、磨浆、过滤,将步骤(1)所得的荔枝去皮、去核放入打浆机中磨浆20分钟,过滤,得到荔枝果浆;(3)冷冻干燥、灭菌,将步骤(2)制得的荔枝果浆放入冻干仓中冷冻干燥,冷冻温度-45℃,压强60Pa,冷冻干燥成粉末状,将粉末超微晶粉碎,过200目筛,得到荔枝冻干果粉,真空包装后用100℃水浴灭菌处理20分钟,待用;
b、制备草莓冻干果粉:(1)选择成熟、新鲜的草莓用清水清洗干净,并在清水中浸泡5分钟,除去漂浮物和杂质,沥水晾干;(2)切块、磨浆、过滤,将清洗完的草莓切成块状,放入打浆机中磨浆20分钟,过滤,得到草莓果浆;(3)冷冻干燥、灭菌,将制成的草莓果浆放入冻干仓中冷冻干燥,冷冻温度-50℃,压强50Pa,冷冻干燥成粉末状,将粉末超微晶粉碎,过200目筛,得到草莓冻干果粉,真空包装后用100℃水浴灭菌处理20分钟,待用;
c、制备葡萄冻干果粉:(1)选择成熟、新鲜的葡萄,用清水清洗干净,并在清水中浸泡3分钟,除去漂浮物和杂质,沥水晾干;(2)去皮、去核、磨浆、过滤,将清洗完的葡萄去除果核、果皮,放入打浆机中磨浆15分钟,过滤,得到葡萄果浆;(3)冷冻干燥、灭菌,将制成的葡萄果浆放入冻干仓中冷冻干燥,冷冻温度-55℃,压强45Pa,冷冻干燥成粉末状,将粉末超微晶粉碎,过200目筛,得到葡萄冻干果粉,真空包装后用90℃水浴灭菌处理20分钟,待用;
d、制备翅果油乳化液:将1份分子蒸馏单甘酯与适量65-70℃的热水加入到高速搅拌机中,启动高速搅拌机,将热水激烈搅动,在搅拌的同时加入10份翅果油,混合搅拌20分钟,制成翅果油乳化液;
e、制备胶基:在搅拌机中放入活性面筋粉10-15份,玉米醇溶蛋白10份,β-环状糊精3份,木糖醇5-10份,柠檬酸2份,匀速搅拌10分钟,再加入所述步骤d所得的翅果油乳化液,同时加入葡萄冻干果粉10份,荔枝冻干果粉15份,草莓冻干粉5份,高速搅拌20分钟,制成团状;
f、将步骤e所得的团状物质压片、分块、包装,即得一种翅果油口香糖。
本发明提供的一种翅果油口香糖,将翅果油制成口香糖的形式正好与建议的翅果油食用方式相契合,可以最大限度的吸收翅果油的营养成分,而且口香糖作为一种时尚、轻松的休闲食品越来越受到广大消费者的欢迎,将翅果油做成口香糖的形式也能够进一步扩大翅果油消费群体,延伸翅果油产业链,进一步提升翅果油的市场需求,增加效益。
具体实施方式
下面结合具体实施例对本发明做进一步说明。
实施例1
本发明提供一种翅果油口香糖,按质量份数含有如下组分:翅果油10份,活性面筋粉10份,分子蒸馏单甘酯1份,玉米醇溶蛋白10份,β-环状糊精3份,木糖醇10份,柠檬酸2份,葡萄冻干果粉10份,荔枝冻干果粉15份,草莓冻干粉5份,其余组分为水。
一种如上所述的翅果油口香糖的制备方法,包括如下步骤:
a、制备荔枝冻干果粉: (1)选择成熟、新鲜的荔枝,用清水清洗干净,并在清水中浸泡5分钟,除去漂浮物和杂质,沥水晾干;(2)去皮、去核、磨浆、过滤,将步骤(1)所得的荔枝去皮、去核放入打浆机中磨浆20分钟,过滤,得到荔枝果浆;(3)冷冻干燥、灭菌,将步骤(2)制得的荔枝果浆放入冻干仓中冷冻干燥,冷冻温度-45℃,压强60Pa,冷冻干燥成粉末状,将粉末超微晶粉碎,过200目筛,得到荔枝冻干果粉,真空包装后用100℃水浴灭菌处理20分钟,待用;
b、制备草莓冻干果粉:(1)选择成熟、新鲜的草莓用清水清洗干净,并在清水中浸泡5分钟,除去漂浮物和杂质,沥水晾干;(2)切块、磨浆、过滤,将清洗完的草莓切成块状,放入打浆机中磨浆20分钟,过滤,得到草莓果浆;(3)冷冻干燥、灭菌,将制成的草莓果浆放入冻干仓中冷冻干燥,冷冻温度-50℃,压强50Pa,冷冻干燥成粉末状,将粉末超微晶粉碎,过200目筛,得到草莓冻干果粉,真空包装后用100℃水浴灭菌处理20分钟,待用;
c、制备葡萄冻干果粉:(1)选择成熟、新鲜的葡萄,用清水清洗干净,并在清水中浸泡3分钟,除去漂浮物和杂质,沥水晾干;(2)去皮、去核、磨浆、过滤,将清洗完的葡萄去除果核、果皮,放入打浆机中磨浆15分钟,过滤,得到葡萄果浆;(3)冷冻干燥、灭菌,将制成的葡萄果浆放入冻干仓中冷冻干燥,冷冻温度-55℃,压强45Pa,冷冻干燥成粉末状,将粉末超微晶粉碎,过200目筛,得到葡萄冻干果粉,真空包装后用90℃水浴灭菌处理20分钟,待用;
d、制备翅果油乳化液:将1份分子蒸馏单甘酯与29份65℃的热水加入到高速搅拌机中,启动高速搅拌机,将热水激烈搅动,在搅拌的同时加入10份翅果油,混合搅拌20分钟,制成翅果油乳化液;
e、制备胶基:在搅拌机中放入活性面筋粉10份,玉米醇溶蛋白10份,β-环状糊精3份,木糖醇10份,柠檬酸2份,匀速搅拌10分钟,再加入所述步骤d所得的翅果油乳化液,同时加入葡萄冻干果粉10份,荔枝冻干果粉15份,草莓冻干粉5份,高速搅拌20分钟,制成团状;
f、将步骤e所得的团状物质压片、分块、包装,即得一种翅果油口香糖。
实施例2
本发明提供一种翅果油口香糖,按质量份数含有如下组分:翅果油10份,活性面筋粉12份,分子蒸馏单甘酯1份,玉米醇溶蛋白10份,β-环状糊精3份,木糖醇8份,柠檬酸2份,葡萄冻干果粉10份,荔枝冻干果粉15份,草莓冻干粉5份,其余组分为水。
一种如上所述的翅果油口香糖的制备方法,包括如下步骤:
a、制备荔枝冻干果粉: (1)选择成熟、新鲜的荔枝,用清水清洗干净,并在清水中浸泡5分钟,除去漂浮物和杂质,沥水晾干;(2)去皮、去核、磨浆、过滤,将步骤(1)所得的荔枝去皮、去核放入打浆机中磨浆20分钟,过滤,得到荔枝果浆;(3)冷冻干燥、灭菌,将步骤(2)制得的荔枝果浆放入冻干仓中冷冻干燥,冷冻温度-45℃,压强60Pa,冷冻干燥成粉末状,将粉末超微晶粉碎,过200目筛,得到荔枝冻干果粉,真空包装后用100℃水浴灭菌处理20分钟,待用;
b、制备草莓冻干果粉:(1)选择成熟、新鲜的草莓用清水清洗干净,并在清水中浸泡5分钟,除去漂浮物和杂质,沥水晾干;(2)切块、磨浆、过滤,将清洗完的草莓切成块状,放入打浆机中磨浆20分钟,过滤,得到草莓果浆;(3)冷冻干燥、灭菌,将制成的草莓果浆放入冻干仓中冷冻干燥,冷冻温度-50℃,压强50Pa,冷冻干燥成粉末状,将粉末超微晶粉碎,过200目筛,得到草莓冻干果粉,真空包装后用100℃水浴灭菌处理20分钟,待用;
c、制备葡萄冻干果粉:(1)选择成熟、新鲜的葡萄,用清水清洗干净,并在清水中浸泡3分钟,除去漂浮物和杂质,沥水晾干;(2)去皮、去核、磨浆、过滤,将清洗完的葡萄去除果核、果皮,放入打浆机中磨浆15分钟,过滤,得到葡萄果浆;(3)冷冻干燥、灭菌,将制成的葡萄果浆放入冻干仓中冷冻干燥,冷冻温度-55℃,压强45Pa,冷冻干燥成粉末状,将粉末超微晶粉碎,过200目筛,得到葡萄冻干果粉,真空包装后用90℃水浴灭菌处理20分钟,待用;
d、制备翅果油乳化液:将1份分子蒸馏单甘酯与27份68℃的热水加入到高速搅拌机中,启动高速搅拌机,将热水激烈搅动,在搅拌的同时加入10份翅果油,混合搅拌20分钟,制成翅果油乳化液;
e、制备胶基:在搅拌机中放入活性面筋粉12份,玉米醇溶蛋白10份,β-环状糊精3份,木糖醇8份,柠檬酸2份,匀速搅拌10分钟,再加入所述步骤d所得的翅果油乳化液,同时加入葡萄冻干果粉10份,荔枝冻干果粉15份,草莓冻干粉5份,高速搅拌20分钟,制成团状;
f、将步骤e所得的团状物质压片、分块、包装,即得一种翅果油口香糖。
实施例3
本发明提供一种翅果油口香糖,按质量份数含有如下组分:翅果油10份,活性面筋粉15份,分子蒸馏单甘酯1份,玉米醇溶蛋白10份,β-环状糊精3份,木糖醇5份,柠檬酸2份,葡萄冻干果粉10份,荔枝冻干果粉15份,草莓冻干粉5份,其余组分为水。
一种如上所述的翅果油口香糖的制备方法,包括如下步骤:
a、制备荔枝冻干果粉: (1)选择成熟、新鲜的荔枝,用清水清洗干净,并在清水中浸泡5分钟,除去漂浮物和杂质,沥水晾干;(2)去皮、去核、磨浆、过滤,将步骤(1)所得的荔枝去皮、去核放入打浆机中磨浆20分钟,过滤,得到荔枝果浆;(3)冷冻干燥、灭菌,将步骤(2)制得的荔枝果浆放入冻干仓中冷冻干燥,冷冻温度-45℃,压强60Pa,冷冻干燥成粉末状,将粉末超微晶粉碎,过200目筛,得到荔枝冻干果粉,真空包装后用100℃水浴灭菌处理20分钟,待用;
b、制备草莓冻干果粉:(1)选择成熟、新鲜的草莓用清水清洗干净,并在清水中浸泡5分钟,除去漂浮物和杂质,沥水晾干;(2)切块、磨浆、过滤,将清洗完的草莓切成块状,放入打浆机中磨浆20分钟,过滤,得到草莓果浆;(3)冷冻干燥、灭菌,将制成的草莓果浆放入冻干仓中冷冻干燥,冷冻温度-50℃,压强50Pa,冷冻干燥成粉末状,将粉末超微晶粉碎,过200目筛,得到草莓冻干果粉,真空包装后用100℃水浴灭菌处理20分钟,待用;
c、制备葡萄冻干果粉:(1)选择成熟、新鲜的葡萄,用清水清洗干净,并在清水中浸泡3分钟,除去漂浮物和杂质,沥水晾干;(2)去皮、去核、磨浆、过滤,将清洗完的葡萄去除果核、果皮,放入打浆机中磨浆15分钟,过滤,得到葡萄果浆;(3)冷冻干燥、灭菌,将制成的葡萄果浆放入冻干仓中冷冻干燥,冷冻温度-55℃,压强45Pa,冷冻干燥成粉末状,将粉末超微晶粉碎,过200目筛,得到葡萄冻干果粉,真空包装后用90℃水浴灭菌处理20分钟,待用;
d、制备翅果油乳化液:将1份分子蒸馏单甘酯与25份70℃的热水加入到高速搅拌机中,启动高速搅拌机,将热水激烈搅动,在搅拌的同时加入10份翅果油,混合搅拌20分钟,制成翅果油乳化液;
e、制备胶基:在搅拌机中放入活性面筋粉15份,玉米醇溶蛋白10份,β-环状糊精3份,木糖醇5份,柠檬酸2份,匀速搅拌10分钟,再加入所述步骤d所得的翅果油乳化液,同时加入葡萄冻干果粉10份,荔枝冻干果粉15份,草莓冻干粉5份,高速搅拌20分钟,制成团状;
f、将步骤e所得的团状物质压片、分块、包装,即得一种翅果油口香糖。
本发明提供的一种翅果油口香糖,将翅果油制成口香糖的形式正好与建议的翅果油食用方式相契合,可以最大限度的吸收翅果油的营养成分,而且口香糖作为一种时尚、轻松的休闲食品越来越受到广大消费者的欢迎,将翅果油做成口香糖的形式也能够进一步扩大翅果油消费群体,延伸翅果油产业链,进一步提升翅果油的市场需求,增加效益。
Claims (2)
1.一种翅果油口香糖,其特征是按质量份数含有如下组分:翅果油10份,活性面筋粉10-15份,分子蒸馏单甘酯1份,玉米醇溶蛋白10份,β-环状糊精3份,木糖醇5-10份,柠檬酸2份,葡萄冻干果粉10份,荔枝冻干果粉15份,草莓冻干粉5份,其余组分为水。
2.一种如权利要求1所述的翅果油口香糖的制备方法,其特征是包括如下步骤:
a、制备荔枝冻干果粉: (1)选择成熟、新鲜的荔枝,用清水清洗干净,并在清水中浸泡5分钟,除去漂浮物和杂质,沥水晾干;(2)去皮、去核、磨浆、过滤,将步骤(1)所得的荔枝去皮、去核放入打浆机中磨浆20分钟,过滤,得到荔枝果浆;(3)冷冻干燥、灭菌,将步骤(2)制得的荔枝果浆放入冻干仓中冷冻干燥,冷冻温度-45℃,压强60Pa,冷冻干燥成粉末状,将粉末超微晶粉碎,过200目筛,得到荔枝冻干果粉,真空包装后用100℃水浴灭菌处理20分钟,待用;
b、制备草莓冻干果粉:(1)选择成熟、新鲜的草莓用清水清洗干净,并在清水中浸泡5分钟,除去漂浮物和杂质,沥水晾干;(2)切块、磨浆、过滤,将清洗完的草莓切成块状,放入打浆机中磨浆20分钟,过滤,得到草莓果浆;(3)冷冻干燥、灭菌,将制成的草莓果浆放入冻干仓中冷冻干燥,冷冻温度-50℃,压强50Pa,冷冻干燥成粉末状,将粉末超微晶粉碎,过200目筛,得到草莓冻干果粉,真空包装后用100℃水浴灭菌处理20分钟,待用;
c、制备葡萄冻干果粉:(1)选择成熟、新鲜的葡萄,用清水清洗干净,并在清水中浸泡3分钟,除去漂浮物和杂质,沥水晾干;(2)去皮、去核、磨浆、过滤,将清洗完的葡萄去除果核、果皮,放入打浆机中磨浆15分钟,过滤,得到葡萄果浆;(3)冷冻干燥、灭菌,将制成的葡萄果浆放入冻干仓中冷冻干燥,冷冻温度-55℃,压强45Pa,冷冻干燥成粉末状,将粉末超微晶粉碎,过200目筛,得到葡萄冻干果粉,真空包装后用90℃水浴灭菌处理20分钟,待用;
d、制备翅果油乳化液:将1份分子蒸馏单甘酯与适量65-70℃的热水加入到高速搅拌机中,启动高速搅拌机,将热水激烈搅动,在搅拌的同时加入10份翅果油,混合搅拌20分钟,制成翅果油乳化液;
e、制备胶基:在搅拌机中放入活性面筋粉10-15份,玉米醇溶蛋白10份,β-环状糊精3份,木糖醇5-10份,柠檬酸2份,匀速搅拌10分钟,再加入所述步骤d所得的翅果油乳化液,同时加入葡萄冻干果粉10份,荔枝冻干果粉15份,草莓冻干粉5份,高速搅拌20分钟,制成团状;
f、将步骤e所得的团状物质压片、分块、包装,即得一种翅果油口香糖。
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CN103798497A (zh) * | 2014-03-06 | 2014-05-21 | 山东福田药业有限公司 | 一种可食保健口香糖及其制备方法 |
CN104144616A (zh) * | 2011-11-17 | 2014-11-12 | Wm.雷格利Jr.公司 | 基于水果干粉的口香糖组合物 |
CN104957346A (zh) * | 2015-07-09 | 2015-10-07 | 山东农业大学 | 一种可降解环保型口香糖及其制备方法 |
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CN104144616A (zh) * | 2011-11-17 | 2014-11-12 | Wm.雷格利Jr.公司 | 基于水果干粉的口香糖组合物 |
CN103393104A (zh) * | 2013-07-22 | 2013-11-20 | 山西琪尔康翅果生物制品有限公司 | 一种翅果油粉末化片剂的制备方法 |
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