CN106306297A - Milk candy enriched in vinasse proteins - Google Patents
Milk candy enriched in vinasse proteins Download PDFInfo
- Publication number
- CN106306297A CN106306297A CN201610687950.5A CN201610687950A CN106306297A CN 106306297 A CN106306297 A CN 106306297A CN 201610687950 A CN201610687950 A CN 201610687950A CN 106306297 A CN106306297 A CN 106306297A
- Authority
- CN
- China
- Prior art keywords
- distiller grains
- sugar
- weight
- powder
- toffee
- 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
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- 108090000623 proteins and genes Proteins 0.000 title abstract description 9
- 102000004169 proteins and genes Human genes 0.000 title abstract description 9
- 235000009508 confectionery Nutrition 0.000 title abstract 3
- 239000008267 milk Substances 0.000 title abstract 3
- 235000013336 milk Nutrition 0.000 title abstract 3
- 210000004080 milk Anatomy 0.000 title abstract 3
- 239000000843 powder Substances 0.000 claims abstract description 34
- 235000013824 polyphenols Nutrition 0.000 claims abstract description 16
- 108090000765 processed proteins & peptides Proteins 0.000 claims abstract description 16
- 108010010803 Gelatin Proteins 0.000 claims abstract description 15
- 244000269722 Thea sinensis Species 0.000 claims abstract description 15
- 229920000159 gelatin Polymers 0.000 claims abstract description 15
- 239000008273 gelatin Substances 0.000 claims abstract description 15
- 235000019322 gelatine Nutrition 0.000 claims abstract description 15
- 235000011852 gelatine desserts Nutrition 0.000 claims abstract description 15
- 150000008442 polyphenolic compounds Chemical class 0.000 claims abstract description 15
- 239000011701 zinc Substances 0.000 claims abstract description 13
- 229910052725 zinc Inorganic materials 0.000 claims abstract description 13
- 241000931705 Cicada Species 0.000 claims abstract description 12
- 244000060011 Cocos nucifera Species 0.000 claims abstract description 11
- 235000013162 Cocos nucifera Nutrition 0.000 claims abstract description 11
- 229930006000 Sucrose Natural products 0.000 claims abstract description 11
- 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
- 235000015149 toffees Nutrition 0.000 claims description 20
- 150000001669 calcium Chemical class 0.000 claims description 18
- 239000000839 emulsion Substances 0.000 claims description 16
- 239000007788 liquid Substances 0.000 claims description 14
- 238000002156 mixing Methods 0.000 claims description 11
- 238000003756 stirring Methods 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 239000000084 colloidal system Substances 0.000 claims description 8
- 150000001875 compounds Chemical class 0.000 claims description 8
- 238000010438 heat treatment Methods 0.000 claims description 8
- 239000013521 mastic Substances 0.000 claims description 8
- 239000007787 solid Substances 0.000 claims description 8
- 239000006188 syrup Substances 0.000 claims description 8
- 235000020357 syrup Nutrition 0.000 claims description 8
- 239000000203 mixture Substances 0.000 claims description 7
- 230000001804 emulsifying effect Effects 0.000 claims description 4
- 238000001802 infusion Methods 0.000 claims description 4
- 239000000463 material Substances 0.000 claims description 4
- 238000007493 shaping process Methods 0.000 claims description 4
- 238000003860 storage Methods 0.000 claims description 4
- 238000000034 method Methods 0.000 claims description 3
- 239000006185 dispersion Substances 0.000 claims 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 abstract description 5
- 239000011575 calcium Substances 0.000 abstract description 4
- 229910052791 calcium Inorganic materials 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 4
- 238000004519 manufacturing process Methods 0.000 abstract description 4
- 102000004196 processed proteins & peptides Human genes 0.000 abstract description 4
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 abstract description 3
- 238000010521 absorption reaction Methods 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000004071 biological effect Effects 0.000 abstract description 2
- 230000001055 chewing effect Effects 0.000 abstract description 2
- 230000002045 lasting effect Effects 0.000 abstract description 2
- 239000000126 substance Substances 0.000 abstract description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 235000012054 meals Nutrition 0.000 abstract 1
- 230000002688 persistence Effects 0.000 abstract 1
- 235000013339 cereals Nutrition 0.000 description 28
- 235000013616 tea Nutrition 0.000 description 10
- 241000894006 Bacteria Species 0.000 description 8
- 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 6
- 238000007605 air drying Methods 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 4
- 238000000855 fermentation Methods 0.000 description 4
- 230000004151 fermentation Effects 0.000 description 4
- 239000011159 matrix material Substances 0.000 description 4
- 235000015099 wheat brans Nutrition 0.000 description 4
- 238000005304 joining Methods 0.000 description 3
- 238000012545 processing Methods 0.000 description 3
- 238000003672 processing method Methods 0.000 description 3
- 244000063299 Bacillus subtilis Species 0.000 description 2
- 235000014469 Bacillus subtilis Nutrition 0.000 description 2
- 241000222178 Candida tropicalis Species 0.000 description 2
- 101710089042 Demethyl-4-deoxygadusol synthase Proteins 0.000 description 2
- 206010054949 Metaplasia Diseases 0.000 description 2
- 108090000526 Papain Proteins 0.000 description 2
- 239000004365 Protease Substances 0.000 description 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 2
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 2
- 241000282894 Sus scrofa domesticus Species 0.000 description 2
- 241000223259 Trichoderma Species 0.000 description 2
- 241000223261 Trichoderma viride Species 0.000 description 2
- 230000004913 activation Effects 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 238000000227 grinding Methods 0.000 description 2
- 238000007602 hot air drying Methods 0.000 description 2
- 239000002054 inoculum Substances 0.000 description 2
- 230000015689 metaplastic ossification Effects 0.000 description 2
- 229910000402 monopotassium phosphate Inorganic materials 0.000 description 2
- 235000019796 monopotassium phosphate Nutrition 0.000 description 2
- 210000000214 mouth Anatomy 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 229940055729 papain Drugs 0.000 description 2
- 235000019834 papain Nutrition 0.000 description 2
- PJNZPQUBCPKICU-UHFFFAOYSA-N phosphoric acid;potassium Chemical compound [K].OP(O)(O)=O PJNZPQUBCPKICU-UHFFFAOYSA-N 0.000 description 2
- 229920001184 polypeptide Polymers 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 239000011669 selenium Substances 0.000 description 2
- 229910052711 selenium Inorganic materials 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- 239000000758 substrate Substances 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 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
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 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
- 235000019728 animal nutrition Nutrition 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000002155 anti-virotic effect Effects 0.000 description 1
- 230000008901 benefit 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
- 239000003205 fragrance Substances 0.000 description 1
- 230000005714 functional activity Effects 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
- 230000036039 immunity Effects 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
- 238000002372 labelling Methods 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
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 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
- 150000003254 radicals Chemical class 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000001105 regulatory effect Effects 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
- A23G3/48—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
- A23G3/362—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
- 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
- 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
The invention discloses a milk candy enriched in vinasse proteins. The milk candy is characterized by being prepared from the following components in percentage by mass: 30-45% of white sugar, 1-4% of gelatin, 1-2% of vinasse protein, 0.01-1% of biological active peptides, 0.01-1% of active calcium, 0.01-1% of protein zinc, 0.1-1% of golden cicada meal, 0.1-1% of coconut powder, 0.01-1% of tea polyphenol and the balance of liquid glucose. According to the invention, functional factors such as the tea polyphenol, active calcium and biological active peptides are introduced into a modern food biotechnology, the biological activity or the stability of the added substances and lasting release of aroma can be mainly solved by utilizing the biotechnology means and nanotechnology, the persistence of the functional active factors is realized while easily chewing, absorption and utilization of the human body on elemental calcium can be promoted, the original nutritional ingredients are not damaged, and the production cost is reduced.
Description
Technical field
The present invention relates to biological food technical field, be specifically related to a kind of toffee rich in distiller grains albumen.
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, stability strong rich in distiller grains albumen
Toffee.
The technical problem to be solved realizes by the following technical solutions:
A kind of toffee rich in distiller grains albumen, is made up of the component of following mass percent: white sugar 30-45%, gelatin 1-
4%, distiller grains albumen 1-2%, biologically active peptide 0.01-1%, activated calcium 0.01-1%, protein-zinc 0.01-1%, golden cicada powder 0.1-
1%, coconut powder 0.1-1%, tea polyphenols 0.01-1%, surplus are liquid sugar；
The preferable weight of said components is: white sugar 35%, gelatin 3%, distiller grains albumen 1.5%, biologically active peptide 0.05%,
Activated calcium 0.01%, protein-zinc 0.02%, golden cicada powder 0.5%, coconut powder 0.5%, tea polyphenols 0.01%, surplus are liquid sugar；
The preparation method of above-mentioned distiller grains albumen is as follows:
(1) fresh grain stillage is placed in vacuum and low temperature cold wind drier, is dried to distiller grains moisture under 40-45 DEG C of environment
At 46-48%；
Because distiller grains albumen, fat content are enriched, as fat oxidation caused to affect product quality with conventional hot air drying,
Therefore we select vacuum and low temperature cold air drying technology to be dried process, so that product keeps preferable stability.It is dried temperature
Degree and time are the optimal parameters obtained in substantial amounts of experimental basis, the product with stable quality obtained under the conditions of this, and Yi work
Industry metaplasia is produced.
(2) distiller grains after cold air drying are pulverized, cross 60～80 mesh medicine sieves, obtain moistening powder, by moistening powder
Sending in microwave processing equipment, be spaced microwave treatment under microwave frequency 2450MHz, power 500W, interval time is 5 minutes,
Microwave treatment 10 minutes, is carried out continuously 3-4 time every time；
(3) adding wheat bran in moistening powder after the microwave treatment, the addition of wheat bran is the 5-of moistening powder weight
8%, stir, obtain mixed-matrix；
(4) with water, the moisture of mixed-matrix being adjusted to about 35%, adjusting pH value is about 5.5, adds mixing
The Fresh Os Sus domestica powder of substrate (moisture 35%) weight 1-3%, the koji powder of 0.3%, the potassium dihydrogen phosphate of 0.2% and 0.2%
Yeast rich in selenium, carry out sterilization treatment after mixing, obtain fermentation medium；
(5) inoculating mixed bacteria in fermentation medium, the inoculum concentration of described mixed bacteria is 5%, at constant incubator
Interior holding 30-40 DEG C is cultivated 3 days-8 days, obtains the thick distiller grains of high protein；
Described mixed bacteria is papain, Trichoderma viride, healthy and free from worry trichoderma, candida tropicalis and bacillus subtilis
The mixture of the equal-volume ratio that bacterium is the most several.
(6) thick for high protein distiller grains are sent into grinder, continuously grinding 2 hours, cross 90-120 mesh sieve, in 50-55 DEG C of drying,
Pulverize again and obtain DDGS.
The processing method of above-mentioned toffee is as follows:
(1) by weight, weigh liquid sugar, distiller grains albumen and activated calcium, liquid sugar is heated 90-100 DEG C, add activated calcium and stir
After mixing 5 minutes, add distiller grains albumen, stir about 10 minutes, obtain compound mastic standby；
(2) by weight, weigh white 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, mix with ready syrup in step (2), carry out middling speed and beat 10-15min, obtain colloid emulsion；
(4) by weight, weigh protein-zinc, golden cicada powder, biologically active peptide, coconut powder and tea polyphenols, said components is depended on
Secondary joining in compound mastic, middling speed beats 10-15min, adds colloid emulsion after the mixing of band material, beats at a high speed 25-
30min carries 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 milk
Sugar；
(6) carry out successively shaping, cool down, stripping and slicing, pack,.
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 be removed free radical common in human oral cavity, send out with golden cicada powder, activated calcium, tea polyphenols etc.
Wave 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 solves to utilize animal nutrition and nanotechnology to ensure the biological activity of substance or steady
Qualitative and the lasting of fragrance discharges, it is achieved make functional activity factor persistency while easily chewing, and promotes that human body is to calcium
Absorbing of element, 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
A kind of toffee rich in distiller grains albumen, is made up of the component of following mass percent: white sugar 35%, gelatin 3%, wine
Egg preserved in wine is white 1.5%, biologically active peptide 0.05%, activated calcium 0.01%, protein-zinc 0.02%, golden cicada powder 0.5%, coconut powder
0.5%, tea polyphenols 0.01%, surplus are liquid sugar；
The processing method of above-mentioned toffee is as follows:
(1) by weight, weigh liquid sugar, distiller grains albumen and activated calcium, liquid sugar is heated 90-100 DEG C, add activated calcium and stir
After mixing 5 minutes, add distiller grains albumen, stir about 10 minutes, obtain compound mastic standby；
(2) by weight, weigh white 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, mix with ready syrup in step (2), carry out middling speed and beat 10-15min, obtain colloid emulsion；
(4) by weight, weigh protein-zinc, golden cicada powder, biologically active peptide, coconut powder and tea polyphenols, said components is depended on
Secondary joining in compound mastic, middling speed beats 10-15min, adds colloid emulsion after the mixing of band material, beats at a high speed 25-
30min carries 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 milk
Sugar；
(6) carry out successively shaping, cool down, stripping and slicing, pack,.
Embodiment 2
A kind of toffee rich in distiller grains albumen, is made up of the component of following mass percent: white sugar 35%, gelatin 3%, wine
Egg preserved in wine is white 1.5%, biologically active peptide 0.05%, activated calcium 0.01%, protein-zinc 0.02%, golden cicada powder 0.5%, coconut powder
0.5%, tea polyphenols 0.01%, surplus are liquid sugar；
The preparation method of above-mentioned distiller grains albumen is as follows:
(1) fresh grain stillage is placed in vacuum and low temperature cold wind drier, is dried to distiller grains moisture under 40-45 DEG C of environment
At 46-48%；
Because distiller grains albumen, fat content are enriched, as fat oxidation caused to affect product quality with conventional hot air drying,
Therefore we select vacuum and low temperature cold air drying technology to be dried process, so that product keeps preferable stability.It is dried temperature
Degree and time are the optimal parameters obtained in substantial amounts of experimental basis, the product with stable quality obtained under the conditions of this, and Yi work
Industry metaplasia is produced.
(2) distiller grains after cold air drying are pulverized, cross 60～80 mesh medicine sieves, obtain moistening powder, by moistening powder
Sending in microwave processing equipment, be spaced microwave treatment under microwave frequency 2450MHz, power 500W, interval time is 5 minutes,
Microwave treatment 10 minutes, is carried out continuously 3-4 time every time；
(3) adding wheat bran in moistening powder after the microwave treatment, the addition of wheat bran is the 5-of moistening powder weight
8%, stir, obtain mixed-matrix；
(4) with water, the moisture of mixed-matrix being adjusted to about 35%, adjusting pH value is about 5.5, adds mixing
The Fresh Os Sus domestica powder of substrate (moisture 35%) weight 1-3%, the koji powder of 0.3%, the potassium dihydrogen phosphate of 0.2% and 0.2%
Yeast rich in selenium, carry out sterilization treatment after mixing, obtain fermentation medium；
(5) inoculating mixed bacteria in fermentation medium, the inoculum concentration of described mixed bacteria is 5%, at constant incubator
Interior holding 30-40 DEG C is cultivated 3 days-8 days, obtains the thick distiller grains of high protein；
Described mixed bacteria is papain, Trichoderma viride, healthy and free from worry trichoderma, candida tropicalis and bacillus subtilis
The mixture of the equal-volume ratio that bacterium is the most several.
(6) thick for high protein distiller grains are sent into grinder, continuously grinding 2 hours, cross 90-120 mesh sieve, in 50-55 DEG C of drying,
Pulverize again and obtain DDGS.
The processing method of above-mentioned toffee is as follows:
(1) by weight, weigh liquid sugar, distiller grains albumen and activated calcium, liquid sugar is heated 90-100 DEG C, add activated calcium and stir
After mixing 5 minutes, add distiller grains albumen, stir about 10 minutes, obtain compound mastic standby；
(2) by weight, weigh white 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, mix with ready syrup in step (2), carry out middling speed and beat 10-15min, obtain colloid emulsion；
(4) by weight, weigh protein-zinc, golden cicada powder, biologically active peptide, coconut powder and tea polyphenols, said components is depended on
Secondary joining in compound mastic, middling speed beats 10-15min, adds colloid emulsion after the mixing of band material, beats at a high speed 25-
30min carries 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 milk
Sugar；
(6) carry out successively shaping, cool down, stripping and slicing, pack,.
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 (3)
1. the toffee rich in distiller grains albumen, it is characterised in that be made up of the component of following mass percent: white sugar 30-
45%, gelatin 1-4%, distiller grains albumen 1-2%, biologically active peptide 0.01-1%, activated calcium 0.01-1%, protein-zinc 0.01-
1%, golden cicada powder 0.1-1%, coconut powder 0.1-1%, tea polyphenols 0.01-1%, surplus are liquid sugar.
A kind of toffee rich in distiller grains albumen the most according to claim 1, it is characterised in that by following mass percent
Component is made: white sugar 35%, gelatin 3%, distiller grains albumen 1.5%, biologically active peptide 0.05%, activated calcium 0.01%, protein-zinc
0.02%, golden cicada powder 0.5%, coconut powder 0.5%, tea polyphenols 0.01%, surplus are liquid sugar.
3. the method preparing toffee described in claim 2, it is characterised in that step is as follows:
(1) by weight, weigh liquid sugar, distiller grains albumen and activated calcium, liquid sugar is heated 90-100 DEG C, add activated calcium stirring 5
After minute, add distiller grains albumen, stir about 10 minutes, obtain compound mastic standby；
(2) by weight, weigh white 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, mix with ready syrup in step (2), carry out middling speed and beat 10-15min, obtain colloid emulsion；
(4) by weight, weigh protein-zinc, golden cicada powder, biologically active peptide, coconut powder and tea polyphenols, said components is added successively
Entering in compound mastic, middling speed beats 10-15min, adds colloid emulsion after the mixing of band material, beats at a high speed 25-30min and enters
Row dispersion and parcel air, further emulsifying, gradually form 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 |
|---|---|---|---|
| CN201610687950.5A CN106306297A (en) | 2016-08-18 | 2016-08-18 | Milk candy enriched in vinasse proteins |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610687950.5A CN106306297A (en) | 2016-08-18 | 2016-08-18 | Milk candy enriched in vinasse proteins |
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ID=57743920
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| Application Number | Title | Priority Date | Filing Date |
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| CN201610687950.5A Pending CN106306297A (en) | 2016-08-18 | 2016-08-18 | Milk candy enriched in vinasse proteins |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110506896A (en) * | 2019-09-20 | 2019-11-29 | 济南大学 | A kind of high protein puffed rice and preparation method thereof using the preparation of white wine schlempe |
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|---|---|---|---|---|
| CN1589639A (en) * | 2003-09-02 | 2005-03-09 | 山东绿叶制药集团有限公司 | Health protection jelly drops and its preparation technology |
| CN102511603A (en) * | 2011-12-30 | 2012-06-27 | 广东仙乐制药有限公司 | High-calcium soft candy and preparation method thereof |
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- 2016-08-18 CN CN201610687950.5A patent/CN106306297A/en active Pending
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1589639A (en) * | 2003-09-02 | 2005-03-09 | 山东绿叶制药集团有限公司 | Health protection jelly drops and its preparation technology |
| CN102511603A (en) * | 2011-12-30 | 2012-06-27 | 广东仙乐制药有限公司 | High-calcium soft candy and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN110506896A (en) * | 2019-09-20 | 2019-11-29 | 济南大学 | A kind of high protein puffed rice and preparation method thereof using the preparation of white wine schlempe |
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Application publication date: 20170111 |