CN106343137A - Novel protein soft sweets - Google Patents
Novel protein soft sweets Download PDFInfo
- Publication number
- CN106343137A CN106343137A CN201610737397.1A CN201610737397A CN106343137A CN 106343137 A CN106343137 A CN 106343137A CN 201610737397 A CN201610737397 A CN 201610737397A CN 106343137 A CN106343137 A CN 106343137A
- Authority
- CN
- China
- Prior art keywords
- prepared
- water
- soft sweet
- novel protein
- liquid
- 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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Classifications
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- A—HUMAN NECESSITIES
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- 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
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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
- A23G3/362—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing inorganic compounds
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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
- 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
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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
- A23G3/44—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing peptides or proteins
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- 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
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Abstract
The invention provides novel protein soft sweets which comprise silkworm pupa protein powder, passion fruit, corn starch, Arabic gum, pectin, gellan gum, glucose, xylitol, stevioside, vitamin, amino acid, trace element, sodium carboxymethylcellulose, agar, sodium polyacrylate, sodium alginate, American Dupont EEA2112AC compatilizer, food-grade 9701 antioxidant, dipotassium guanylic acid, dihydrogen jasmone, ethyl vanillin, 3-methyl cyclopentadecanone and citronellal. The silkworm pupa protein powder, the passion fruit and different types of glue are added into a novel protein soft sweets formulation, the novel protein soft sweets are unique in taste, rich in nutrition and capable of improving human immunity and delaying aging. Utilization value of silkworm pupa which is a silkworm byproduct can be increased, and the problem that long-time eating of conventional soft sweets can cause lack of vitamins and minerals and are easy to causing obesity is solved.
Description
[technical field]
The invention belongs to deep-processing technical field of agricultural products is and in particular to a kind of novel protein soft sweet.
[background technology]
Pupa bombycises are real high-protein foods, are up to 51% containing crude protein, are 2 times of Carnis Sus domestica, 8 times of egg, milk
10 times, the unsaturated fatty acid containing several mineral materials, vitamin and high-load, there is the health-care effecies such as blood fat reducing, cholesterol reducing.
Particularly contained alpha-interferon, can effectively improve the leucocyte level of human body, thus improving the immunity of human body, and can delay to decline
Always.In addition with obvious anticancer function.
Pupa bombycises are the principal by product of silk reeling industry, produce one ton of raw silk can one ton of dry pupa of by-product, the commonly thick egg of dry pupa
Bai Hanliang is about 56%-60%, fat content about 30%.Its protein is contained within 17 kinds of aminoacid, ammonia needed for 8 kinds of human nutritions
Base acid equilibrium, easily absorbs profit and utilizes, the particularly standard more than fa0/who for the aminoacid, is biochemical pharmacy and edible protein carries
For cheap raw material.However, from Pupa bombycises be obtained pupa albumen crineous and also there is strong abnormal flavour, if do not removed, even if
As animal feed, also can remain in animal meat, fowl egg, limit its development and utilization；Additionally, Pupa bombycises is made oil
Fried pickles of going with wine, deep processed product is almost little.
Soft sweet is the confection that a kind of consumer is generally liked, and with the raising of people's living standard, people are to soft sweet quality
Requirement also more and more higher.The preparation great majority of soft sweet are with gelatin etc. as gellant, with syrup or Saccharum Sinensis Roxb. as major ingredient, add
Other adjuvants, are deployed into the gel candy of unique flavor through infusion.Due to soft sweet local flavor, mouthfeel, color and luster, have in shape many
Plant change, and liked by people, but be eaten for a long time the soft sweet of conventional formulation, the shortage of vitamin and mineral can be caused, fertile
The problems such as fat disease.
[content of the invention]
The invention provides a kind of novel protein soft sweet, traditional soft sweet is eaten for a long time with solution and can cause vitamin and mineral
The shortage of matter, be easy to get obesity, and the low problem of silkworm silk side-product Pupa bombycises value.The novel protein soft sweet of the present invention is joined
Add Silkworm pupa protein, Passifolra edulis, inhomogeneity glue in side, have that mouthfeel is unique, nutritious, increase body immunity energy
The effects such as slow down aging；The present invention can improve silkworm silk side-product Pupa bombycises value, solve to be eaten for a long time traditional soft sweet meeting simultaneously
Cause the shortage of vitamin and mineral, the problem of the obesity that is easy to get.
For solving above technical problem, the present invention employs the following technical solutions:
A kind of novel protein soft sweet, in units of weight portion, including following raw material: Silkworm pupa protein 33-48 part, Passifolra edulis
104-198 part, corn starch 84-148 part, arabic gum 30-44 part, pectin 13-19 part, gellan gum 6-10 part, glucose 28-
46 parts, xylitol 5-7 part, stevioside's 0.3-0.5 part, vitamin 1.8-3 part, -2 parts of amino acid/11, trace element 1-1.6 part,
Sodium carboxymethyl cellulose 0.1-0.2 part, agar 0.1-0.2 part, sodium polyacrylate 0.1-0.2 part, sodium alginate 0.1-0.2 part,
Dupont eea2112ac compatilizer 0.6-1 part, food stage 9701 antioxidant 0.4-0.6 part, guanyl dipotassium 0.12-0.18
Part, dihydro jasmone 0.05-0.08 part, ethyl perfume 0.04-0.06 part, 3- muscone 0.02-0.04 part, citronellal
0.01-0.03 part；
Described vitamin is in units of weight portion, composed of the following components: raw element a0.8-1.2 part, vitamin b10.6-1
Part, vitamin c 0.4-0.8 part；
Described aminoacid is in units of weight portion, composed of the following components: Phenylalanine 0.5-0.8 part, glutamic acid 0.3-
0.7 part, serine 0.2-0.5 part；
Described trace element is in units of weight portion, composed of the following components: copper 0.05-0.1 part, manganese element
0.05-0.1 part, chromium 0.05-0.1 part, ferrum element 0.2-0.45 part, zinc element 0.2-0.45 part, selenium element 0.25-0.4
Part, I 0.2-0.4 part；
The preparation method of described novel protein soft sweet, comprises the following steps:
S1: prepare Passion Fruit Juice, its method comprises the following steps:
S11: select 9-14kg and newly harvest Passifolra edulis that are ripe, no rotting；
S12: by Passifolra edulis under the conditions of 31-36 DEG C aeration-drying 10-16h, make fruit rinds be dehydrated；
S13: so as to freeze completely under conditions of Passifolra edulis are placed on -14--22 DEG C；
S14: the Passifolra edulis of step s13 frost completely are placed on 164-166 DEG C of high-temperature water vapor steaming and decocting 2-4min；
S15: the Passifolra edulis after the steaming and decocting of step s14 are placed in -20--22 DEG C of icebox frost 25-27min, fruit now
Freeze for incomplete, then peel off crust；
S16: step s15 is peelled off the Passifolra edulis after crust and be placed on 2%-4% containing citric acid, ascorbic acid 1.6%-
Soak 8-15min in 2.5% water to thaw；
S17: the Passifolra edulis after step s16 is thawed add water 9-14l, making beating, uses 6-8 layer filtered through gauze, through homogenizing, is obtained
Passion Fruit Juice；
S2: the Passion Fruit Juice that step s1 is obtained is mixed and heated to 65-75 DEG C until arabic gum is complete with arabic gum
Add pectin, gellan gum, prepared epoxy glue after dissolving, be cooled to after being added followed by corn starch heated and boiled 1.2-1.8h
50-55 DEG C, preparedization glue；
S3: by glucose, xylitol, stevioside, vitamin, aminoacid, trace element, sodium carboxymethyl cellulose, fine jade
Fat, sodium polyacrylate, sodium alginate, Dupont eea2112ac compatilizer, food stage 9701 antioxidant, guanyl dipotassium, two
Hydrogen jasmone, ethyl perfume, its 1.6-2.2 times decocting in water is added to boil to sugar liquid after 3- muscone, citronellal mix homogeneously
Measure through saccharometer and reach stopping infusion, prepared sugar liquid during 72-75brix；
The preparation method of described stevioside, comprises the following steps:
S31: be dipped in immersion 1.4-1.6h in water after Stevia leaves are pulverized, solid-to-liquid ratio is 1:15-17 (w/v), super
Acoustic power is 140-170w, and Extracting temperature is 62-68 DEG C, and extraction time is to extract under 15-20min, prepared Folium Stevlae Rebaudianae medicinal liquid；
S32: the Folium Stevlae Rebaudianae medicinal liquid that step s31 is obtained crosses the filter cloth of 200-250 mesh, prepared Folium Stevlae Rebaudianae filtrate；
S33: add the kal of filtrate percentage by weight 1.5%-1.7% to the Folium Stevlae Rebaudianae filtrate that step s32 is obtained
(so4)2With the naoh of filtrate percentage by weight 1.4%-1.7%, ph value is adjusted to be 7.2-7.5, at temperature 42-44 DEG C, standing
3.5-4h, the solution after the prepared removal of impurity；
S34: the solution filter after the removal of impurity that step s33 is obtained contains stevioside in being filtered and concentrated to every milliliter
27%-32%, is obtained the liquid of stevioside, condition is using macroporous adsorbent resin ads-8 separating-purifying: parsing agent is
The ethanol solution of 65%-72%, its consumption is 1.4-2.6 times of macroporous adsorbent resin volume, and water wash zone is deionized water, macropore
Adsorbent resin absorption regeneration solvent is the naoh solution of 5.2%-6.4%, adsorption zone flow velocity 8-10bv/h, desorption zone flow velocity 15-
17bv/h, water wash zone flow velocity 20-25bv/h, renewing zone flow velocity 6-10bv/h, switching time is 710-750s, and temperature is 40-49
DEG C, pressure is 0.6-0.9mpa；
S35: stevioside's liquid that step s34 is obtained is concentrated, and carries out spray dried at temperature is for 228-232 DEG C
Dry to water content≤5%, prepared stevioside；
S4: after the sugar liquid that be obtained change glue prepared for step s2, step s3 and Silkworm pupa protein mixing at 63-66 DEG C
Heated and stirred 24-34min, is obtained albumen soft sweet sugar liquid after cooling；
The preparation method of described Silkworm pupa protein, comprises the following steps:
S41: after Pupa bombycises water is cleaned up, concentration is koh solution soaking 5-8min of 12%-16%, silkworm
Pupa cleans to neutrality, dries to water content≤7%, prepared pretreatment Pupa bombycises；
S42: weigh the pre- place Pupa bombycises 465-475g that step s41 is obtained, add water by material ratio 1:2.3-3.2 (w/v),
Sterilize at 72-75 DEG C 30-36min, is cooled to 36-42 DEG C, prepared material liquid mixture；
S43: add serine protease 0.3-0.5g in the material liquid mixture being obtained to step s42, adjusting ph value is
5.8-6.2, hydrolyzes 5-5.5h at 45-48 DEG C, and then sterilize at 72-75 DEG C 30-36min, and centrifugal filtration is obtained hydrolysis
Liquid；
S44: the hydrolyzed solution that step s43 is obtained uses the doughnut membrane ultrafiltration that molecular cut off is 7000-8000, system
Obtain ultrafiltrate；
S45: the ultrafiltrate that step s44 is obtained carries out lyophilization, crosses 250-350 sieve, prepared pupa albumen after pulverizing
Powder；
S5: the albumen soft sweet sugar liquid that step s4 is obtained carries out moulding by casting, in 34-37 DEG C of drying baker, dried is extremely
Water content 8%-13%, then carries out the demoulding, packaging, prepared novel protein soft sweet.
Further, peel off the Passifolra edulis after crust described in step s16 to be placed on containing citric acid 4%, ascorbic acid 2.5%
Water in soak 8min thaw.
Further, Passion Fruit Juice described in step s2 and arabic gum are mixed and heated to 75 DEG C until arabic gum is complete
Pectin, gellan gum is added after dissolving.
Further, by glucose, xylitol, stevioside, vitamin, aminoacid, trace element, carboxylic first in step s3
Base sodium cellulosate, agar, sodium polyacrylate, sodium alginate, Dupont eea2112ac compatilizer, food stage 9701 antioxidant,
Guanyl dipotassium, dihydro jasmone, ethyl perfume, add its 2.2 times of decocting in water after 3- muscone, citronellal mix homogeneously
Boil to measure through saccharometer to sugar liquid and reach stopping infusion during 75brix.
Further, extract the condition of Folium Stevlae Rebaudianae medicinal liquid in step s31: solid-to-liquid ratio is 1:17 (w/v), ultrasonic power is
170w, Extracting temperature is 68 DEG C, and extraction time is 15min.
Further, add serine protease 0.5g to material liquid mixture in step s43, adjusting ph value is 6.2,48
5h is hydrolyzed at DEG C.
Further, after albumen soft sweet sugar liquid moulding by casting in step s5 in 37 DEG C of drying baker dried to water content
For 13%.
Compared with prior art, the method have the advantages that
(1) add Silkworm pupa protein, Passifolra edulis, inhomogeneity glue in the novel protein soft sweet formula of the present invention, there is mouth
Feel the effects such as unique, nutritious, increase body immunity energy slow down aging；
(2) the novel protein soft sweet of the present invention contains vitamin and mineral, it is possible to resolve being eaten for a long time traditional soft sweet can make
Become the shortage of vitamin and mineral, the problem of the obesity that is easy to get；
(3) the novel protein soft sweet of the present invention can be with the market of effectively solving Passifolra edulis fruitlet, secondary fruit, and silkworm silk by-product
The low problem of product Pupa bombycises value, has opened up Passifolra edulis fruitlet, secondary fruit, Pupa bombycises added value and consumption space.
[specific embodiment]
For ease of more fully understanding the present invention, it is illustrated by following examples, these embodiments belong to the present invention's
Protection domain, but do not limit the scope of the invention.
In an embodiment, described novel protein soft sweet, in units of weight portion, including following raw material: Silkworm pupa protein 33-
48 parts, Passifolra edulis 104-198 part, corn starch 84-148 part, arabic gum 30-44 part, pectin 13-19 part, gellan gum 6-10
Part, glucose 28-46 part, xylitol 5-7 part, stevioside's 0.3-0.5 part, vitamin 1.8-3 part, -2 parts of amino acid/11, micro
Element 1-1.6 part, sodium carboxymethyl cellulose 0.1-0.2 part, agar 0.1-0.2 part, sodium polyacrylate 0.1-0.2 part, alginic acid
Sodium 0.1-0.2 part, Dupont eea2112ac compatilizer 0.6-1 part, food stage 9701 antioxidant 0.4-0.6 part, guanyl two
Potassium 0.12-0.18 part, dihydro jasmone 0.05-0.08 part, ethyl perfume 0.04-0.06 part, 3- muscone 0.02-0.04
Part, citronellal 0.01-0.03 part；
Described vitamin is in units of weight portion, composed of the following components: raw element a0.8-1.2 part, vitamin b10.6-1
Part, vitamin c 0.4-0.8 part；
Described aminoacid is in units of weight portion, composed of the following components: Phenylalanine 0.5-0.8 part, glutamic acid 0.3-
0.7 part, serine 0.2-0.5 part；
Described trace element is in units of weight portion, composed of the following components: copper 0.05-0.1 part, manganese element
0.05-0.1 part, chromium 0.05-0.1 part, ferrum element 0.2-0.45 part, zinc element 0.2-0.45 part, selenium element 0.25-0.4
Part, I 0.2-0.4 part；
The preparation method of described novel protein soft sweet, comprises the following steps:
S1: prepare Passion Fruit Juice, its method comprises the following steps:
S11: select 9-14kg and newly harvest Passifolra edulis that are ripe, no rotting；
S12: by Passifolra edulis under the conditions of 31-36 DEG C aeration-drying 10-16h, make fruit rinds be dehydrated；
S13: so as to freeze completely under conditions of Passifolra edulis are placed on -14--22 DEG C；
S14: the Passifolra edulis of step s13 frost completely are placed on 164-166 DEG C of high-temperature water vapor steaming and decocting 2-4min；
S15: the Passifolra edulis after the steaming and decocting of step s14 are placed in -20--22 DEG C of icebox frost 25-27min, fruit now
Freeze for incomplete, then peel off crust；
S16: step s15 is peelled off the Passifolra edulis after crust and be placed on 2%-4% containing citric acid, ascorbic acid 1.6%-
Soak 8-15min in 2.5% water to thaw；
S17: the Passifolra edulis after step s16 is thawed add water 9-14l, making beating, uses 6-8 layer filtered through gauze, through homogenizing, is obtained
Passion Fruit Juice；
S2: the Passion Fruit Juice that step s1 is obtained is mixed and heated to 65-75 DEG C until arabic gum is complete with arabic gum
Add pectin, gellan gum, prepared epoxy glue after dissolving, be cooled to after being added followed by corn starch heated and boiled 1.2-1.8h
50-55 DEG C, preparedization glue；
S3: by glucose, xylitol, stevioside, vitamin, aminoacid, trace element, sodium carboxymethyl cellulose, fine jade
Fat, sodium polyacrylate, sodium alginate, Dupont eea2112ac compatilizer, food stage 9701 antioxidant, guanyl dipotassium, two
Hydrogen jasmone, ethyl perfume, its 1.6-2.2 times decocting in water is added to boil to sugar liquid after 3- muscone, citronellal mix homogeneously
Measure through saccharometer and reach stopping infusion, prepared sugar liquid during 72-75brix；
The preparation method of described stevioside, comprises the following steps:
S31: be dipped in immersion 1.4-1.6h in water after Stevia leaves are pulverized, solid-to-liquid ratio is 1:15-17 (w/v), super
Acoustic power is 140-170w, and Extracting temperature is 62-68 DEG C, and extraction time is to extract under 15-20min, prepared Folium Stevlae Rebaudianae medicinal liquid；
S32: the Folium Stevlae Rebaudianae medicinal liquid that step s31 is obtained crosses the filter cloth of 200-250 mesh, prepared Folium Stevlae Rebaudianae filtrate；
S33: add the kal of filtrate percentage by weight 1.5%-1.7% to the Folium Stevlae Rebaudianae filtrate that step s32 is obtained
(so4)2With the naoh of filtrate percentage by weight 1.4%-1.7%, ph value is adjusted to be 7.2-7.5, at temperature 42-44 DEG C, standing
3.5-4h, the solution after the prepared removal of impurity；
S34: the solution filter after the removal of impurity that step s33 is obtained contains stevioside in being filtered and concentrated to every milliliter
27%-32%, is obtained the liquid of stevioside, condition is using macroporous adsorbent resin ads-8 separating-purifying: parsing agent is
The ethanol solution of 65%-72%, its consumption is 1.4-2.6 times of macroporous adsorbent resin volume, and water wash zone is deionized water, macropore
Adsorbent resin absorption regeneration solvent is the naoh solution of 5.2%-6.4%, adsorption zone flow velocity 8-10bv/h, desorption zone flow velocity 15-
17bv/h, water wash zone flow velocity 20-25bv/h, renewing zone flow velocity 6-10bv/h, switching time is 710-750s, and temperature is 40-49
DEG C, pressure is 0.6-0.9mpa；
S35: stevioside's liquid that step s34 is obtained is concentrated, and carries out spray dried at temperature is for 228-232 DEG C
Dry to water content≤5%, prepared stevioside；
S4: after the sugar liquid that be obtained change glue prepared for step s2, step s3 and Silkworm pupa protein mixing at 63-66 DEG C
Heated and stirred 24-34min, is obtained albumen soft sweet sugar liquid after cooling；
The preparation method of described Silkworm pupa protein, comprises the following steps:
S41: after Pupa bombycises water is cleaned up, concentration is koh solution soaking 5-8min of 12%-16%, silkworm
Pupa cleans to neutrality, dries to water content≤7%, prepared pretreatment Pupa bombycises；
S42: weigh the pre- place Pupa bombycises 465-475g that step s41 is obtained, add water by material ratio 1:2.3-3.2 (w/v),
Sterilize at 72-75 DEG C 30-36min, is cooled to 36-42 DEG C, prepared material liquid mixture；
S43: add serine protease 0.3-0.5g in the material liquid mixture being obtained to step s42, adjusting ph value is
5.8-6.2, hydrolyzes 5-5.5h at 45-48 DEG C, and then sterilize at 72-75 DEG C 30-36min, and centrifugal filtration is obtained hydrolysis
Liquid；
S44: the hydrolyzed solution that step s43 is obtained uses the doughnut membrane ultrafiltration that molecular cut off is 7000-8000, system
Obtain ultrafiltrate；
S45: the ultrafiltrate that step s44 is obtained carries out lyophilization, crosses 250-350 sieve, prepared pupa albumen after pulverizing
Powder；
S5: the albumen soft sweet sugar liquid that step s4 is obtained carries out moulding by casting, in 34-37 DEG C of drying baker, dried is extremely
Water content 8%-13%, then carries out the demoulding, packaging, prepared novel protein soft sweet.
It is illustrated below by more specifically embodiment.
Embodiment 1
A kind of novel protein soft sweet, in units of weight portion, including following raw material: 40 parts of Silkworm pupa protein, Passifolra edulis 150
Part, 120 parts of corn starch, 36 parts of arabic gum, 16 parts of pectin, 8 parts of gellan gum, 38 parts of glucose, 6 parts of xylitol, Folium Stevlae Rebaudianae
0.4 part of glycoside, 2.4 parts of vitamin, amino acid/11 .6 part, 1.44 parts of trace element, 0.1 part of sodium carboxymethyl cellulose, 0.1 part of agar,
0.1 part of sodium polyacrylate, 0.1 part of sodium alginate, 0.8 part of Dupont eea2112ac compatilizer, food stage 9701 antioxidant
0.5 part, 0.15 part of guanyl dipotassium, 0.07 part of dihydro jasmone, fragrant 0.05 part of ethyl, 0.03 part of 3- muscone, fragrant
0.02 part of thatch aldehyde；
Described vitamin is in units of weight portion, composed of the following components: raw 1 part of a of element, vitamin b10.8 part, dimension life
0.6 part of plain c；
Described aminoacid is in units of weight portion, composed of the following components: 0.7 part of Phenylalanine, glutamic acid 0.5 part, thread
0.4 part of propylhomoserin；
Described trace element is in units of weight portion, composed of the following components: 0.08 part of copper, 0.08 part of manganese element,
0.08 part of chromium, 0.3 part of ferrum element, 0.3 part of zinc element, 0.3 part of selenium element, 0.3 part of I；
The preparation method of described novel protein soft sweet, comprises the following steps:
S1: prepare Passion Fruit Juice, its method comprises the following steps:
S11: select 12kg and newly harvest Passifolra edulis that are ripe, no rotting；
S12: by Passifolra edulis under the conditions of 34 DEG C aeration-drying 13h, make fruit rinds be dehydrated；
S13: so as to freeze completely under conditions of Passifolra edulis are placed on -18 DEG C；
S14: the Passifolra edulis of step s13 frost completely are placed on 165 DEG C of high-temperature water vapor steaming and decocting 3min；
S15: the Passifolra edulis after the steaming and decocting of step s14 are placed on frost 6min in -21 DEG C of iceboxs, fruit now is incomplete
Frost, then peels off crust；
S16: step s15 is peelled off the Passifolra edulis after crust and be placed on containing citric acid 3%, soak in the water of ascorbic acid 2%
12min thaws；
S17: the Passifolra edulis after step s16 is thawed add water 12l, making beating, with 7 layers of filtered through gauze, through homogenizing, hundred perfume are obtained
Fruit juice；
S2: the Passion Fruit Juice that step s1 is obtained is mixed and heated to 70 DEG C until arabic gum is completely dissolved with arabic gum
Add pectin, gellan gum, prepared epoxy glue afterwards, after being added followed by corn starch heated and boiled 1.5h, be cooled to 52 DEG C, be obtained
Change glue；
S3: by glucose, xylitol, stevioside, vitamin, aminoacid, trace element, sodium carboxymethyl cellulose, fine jade
Fat, sodium polyacrylate, sodium alginate, Dupont eea2112ac compatilizer, food stage 9701 antioxidant, guanyl dipotassium, two
Hydrogen jasmone, ethyl perfume, its 1.9 times decocting in water is added to boil to sugar liquid through sugar after 3- muscone, citronellal mix homogeneously
Degree meter mensure reaches stopping infusion, prepared sugar liquid during 74brix；
The preparation method of described stevioside, comprises the following steps:
S31: be dipped in immersion 1.5h in water after Stevia leaves are pulverized, solid-to-liquid ratio is 1:16 (w/v), in ultrasonic power
For 160w, Extracting temperature is 65 DEG C, and extraction time is to extract under 18min, prepared Folium Stevlae Rebaudianae medicinal liquid；
S32: the Folium Stevlae Rebaudianae medicinal liquid that step s31 is obtained crosses the filter cloth of 220 mesh, prepared Folium Stevlae Rebaudianae filtrate；
S33: add kal (so of filtrate percentage by weight 1.6% to the Folium Stevlae Rebaudianae filtrate that step s32 is obtained4)2With
The naoh of filtrate percentage by weight 1.6%, adjusts ph value to be 7.4, at 43 DEG C of temperature, stands 3.8h, after the prepared removal of impurity
Solution；
S34: the solution filter after the removal of impurity that step s33 is obtained contains stevioside in being filtered and concentrated to every milliliter
30%, the liquid of stevioside is obtained using macroporous adsorbent resin ads-8 separating-purifying, condition is: parsing agent is 68% second
Alcoholic solution, its consumption is 2 times of macroporous adsorbent resin volume, and water wash zone is deionized water, and absorption with macroporous adsorbent resin regeneration is molten
Agent is 5.8% naoh solution, adsorption zone flow velocity 9bv/h, desorption zone flow velocity 16bv/h, water wash zone flow velocity 23bv/h, renewing zone
Flow velocity 8bv/h, switching time is 730s, and temperature is 45 DEG C, and pressure is 0.8mpa；
S35: by step s34 be obtained stevioside's liquid concentrated, temperature be 230 DEG C at carry out being spray-dried to
Water content is 5%, prepared stevioside；
S4: add at 65 DEG C after the sugar liquid that be obtained change glue prepared for step s2, step s3 and Silkworm pupa protein mixing
Thermal agitation 29min, is obtained albumen soft sweet sugar liquid after cooling；
The preparation method of described Silkworm pupa protein, comprises the following steps:
S41: after Pupa bombycises water is cleaned up, concentration is 14% koh solution soaking 7min, Pupa bombycises clean to
Till neutrality, drying to water content is 7%, prepared pretreatment Pupa bombycises；
S42: weigh the pre- place Pupa bombycises 470g that step s41 is obtained, add water by material ratio 1:2.8 (w/v), sterilize at 73 DEG C
33min, is cooled to 40 DEG C, prepared material liquid mixture；
S43: add serine protease 0.4g in the material liquid mixture being obtained to step s42, adjusting ph value is 6,47
5.3h is hydrolyzed, then sterilize at 73 DEG C 33min, centrifugal filtration, prepared hydrolyzed solution at DEG C；
S44: the doughnut membrane ultrafiltration that the hydrolyzed solution that step s43 is obtained is 7500 using molecular cut off, is obtained super
Filtrate；
S45: the ultrafiltrate that step s44 is obtained carries out lyophilization, crosses 300 sieves, prepared Silkworm pupa protein after pulverizing；
S5: the albumen soft sweet sugar liquid that step s4 is obtained carries out moulding by casting, in 36 DEG C of drying baker, dried is to containing
The water yield 12%, then carries out the demoulding, packaging, prepared novel protein soft sweet.
Embodiment 2
A kind of novel protein soft sweet, in units of weight portion, including following raw material: 33 parts of Silkworm pupa protein, Passifolra edulis 104
Part, 84 parts of corn starch, 30 parts of arabic gum, 13 parts of pectin, 6 parts of gellan gum, 28 parts of glucose, 5 parts of xylitol, stevioside
0.3 part, 1.8 parts of vitamin, amino acid/11 part, 1 part of trace element, 0.1 part of sodium carboxymethyl cellulose, 0.1 part of agar, polypropylene
0.1 part of sour sodium, 0.1 part of sodium alginate, 0.6 part of Dupont eea2112ac compatilizer, 0.4 part of food stage 9701 antioxidant, bird
Fragrant 0.04 part of 0.12 part of thuja acid dipotassium, 0.05 part of dihydro jasmone, ethyl, 0.02 part of 3- muscone, citronellal 0.01
Part；
Described vitamin is in units of weight portion, composed of the following components: raw element a0.8 part, vitamin b10.6 part, dimension life
0.4 part of plain c；
Described aminoacid is in units of weight portion, composed of the following components: 0.5 part of Phenylalanine, glutamic acid 0.3 part, thread
0.2 part of propylhomoserin；
Described trace element is in units of weight portion, composed of the following components: 0.05 part of copper, 0.05 part of manganese element,
0.05 part of chromium, 0.2 part of ferrum element, 0.2 part of zinc element, 0.25 part of selenium element, 0.2 part of I；
The preparation method of described novel protein soft sweet, comprises the following steps:
S1: prepare Passion Fruit Juice, its method comprises the following steps:
S11: select 9kg and newly harvest Passifolra edulis that are ripe, no rotting；
S12: by Passifolra edulis under the conditions of 31 DEG C aeration-drying 10h, make fruit rinds be dehydrated；
S13: so as to freeze completely under conditions of Passifolra edulis are placed on -14 DEG C；
S14: the Passifolra edulis of step s13 frost completely are placed on 164 DEG C of high-temperature water vapor steaming and decocting 4min；
S15: the Passifolra edulis after the steaming and decocting of step s14 are placed on frost 27min in -20 DEG C of iceboxs, fruit now cannot be complete
Full frost, then peels off crust；
S16: step s15 is peelled off the Passifolra edulis after crust and be placed on containing citric acid 2%, soak in the water of ascorbic acid 1.6%
Bubble 15min thaws；
S17: the Passifolra edulis after step s16 is thawed add water 9l, making beating, with 6 layers of filtered through gauze, through homogenizing, hundred perfume are obtained
Fruit juice；
S2: the Passion Fruit Juice that step s1 is obtained is mixed and heated to 65 DEG C until arabic gum is completely dissolved with arabic gum
Add pectin, gellan gum, prepared epoxy glue afterwards, after being added followed by corn starch heated and boiled 1.2h, be cooled to 50 DEG C, be obtained
Change glue；
S3: by glucose, xylitol, stevioside, vitamin, aminoacid, trace element, sodium carboxymethyl cellulose, fine jade
Fat, sodium polyacrylate, sodium alginate, Dupont eea2112ac compatilizer, food stage 9701 antioxidant, guanyl dipotassium, two
Hydrogen jasmone, ethyl perfume, its 1.6 times decocting in water is added to boil to sugar liquid through sugar after 3- muscone, citronellal mix homogeneously
Degree meter mensure reaches stopping infusion, prepared sugar liquid during 72brix；
The preparation method of described stevioside, comprises the following steps:
S31: be dipped in immersion 1.4h in water after Stevia leaves are pulverized, solid-to-liquid ratio is 1:15 (w/v), in ultrasonic power
For 140w, Extracting temperature is 62 DEG C, and extraction time is to extract under 20min, prepared Folium Stevlae Rebaudianae medicinal liquid；
S32: the Folium Stevlae Rebaudianae medicinal liquid that step s31 is obtained crosses the filter cloth of 200 mesh, prepared Folium Stevlae Rebaudianae filtrate；
S33: add kal (so of filtrate percentage by weight 1.5% to the Folium Stevlae Rebaudianae filtrate that step s32 is obtained4)2With
The naoh of filtrate percentage by weight 1.4%, adjusts ph value to be 7.2, at 42 DEG C of temperature, stands 4h, molten after the prepared removal of impurity
Liquid；
S34: the solution filter after the removal of impurity that step s33 is obtained contains stevioside in being filtered and concentrated to every milliliter
27%, the liquid of stevioside is obtained using macroporous adsorbent resin ads-8 separating-purifying, condition is: parsing agent is 65% second
Alcoholic solution, its consumption is 1.4 times of macroporous adsorbent resin volume, and water wash zone is deionized water, and absorption with macroporous adsorbent resin regenerates
Solvent is 5.2% naoh solution, adsorption zone flow velocity 8bv/h, desorption zone flow velocity 15-17bv/h, water wash zone flow velocity 20bv/h, then
Raw area flow velocity 6bv/h, switching time is 710s, and temperature is 40 DEG C, and pressure is 0.6mpa；
S35: by step s34 be obtained stevioside's liquid concentrated, temperature be 228 DEG C at carry out being spray-dried to
Water content is 4%, prepared stevioside；
S4: add at 63 DEG C after the sugar liquid that be obtained change glue prepared for step s2, step s3 and Silkworm pupa protein mixing
Thermal agitation 34min, is obtained albumen soft sweet sugar liquid after cooling；
The preparation method of described Silkworm pupa protein, comprises the following steps:
S41: after Pupa bombycises water is cleaned up, concentration is 12% koh solution soaking 8min, Pupa bombycises clean to
Till neutrality, drying to water content is 6%, prepared pretreatment Pupa bombycises；
S42: weigh the pre- place Pupa bombycises 465g that step s41 is obtained, add water by material ratio 1:2.3 (w/v), sterilize at 72 DEG C
36min, is cooled to 36 DEG C, prepared material liquid mixture；
S43: add serine protease 0.3g in the material liquid mixture being obtained to step s42, adjusting ph value is 5.8,
5.5h is hydrolyzed, then sterilize at 72 DEG C 36min, centrifugal filtration, prepared hydrolyzed solution at 45 DEG C；
S44: the doughnut membrane ultrafiltration that the hydrolyzed solution that step s43 is obtained is 7000 using molecular cut off, is obtained super
Filtrate；
S45: the ultrafiltrate that step s44 is obtained carries out lyophilization, crosses 250 sieves, prepared Silkworm pupa protein after pulverizing；
S5: the albumen soft sweet sugar liquid that step s4 is obtained carries out moulding by casting, in 34 DEG C of drying baker, dried is to containing
The water yield 8%, then carries out the demoulding, packaging, prepared novel protein soft sweet.
Embodiment 3
A kind of novel protein soft sweet, in units of weight portion, including following raw material: 48 parts of Silkworm pupa protein, Passifolra edulis 198
Part, 148 parts of corn starch, 44 parts of arabic gum, 19 parts of pectin, 10 parts of gellan gum, 46 parts of glucose, 7 parts of xylitol, Folium Stevlae Rebaudianae
0.5 part of glycoside, 3 parts of vitamin, 2 parts of aminoacid, 1.6 parts of trace element, 0.2 part of sodium carboxymethyl cellulose, 0.2 part of agar, poly- third
0.2 part of olefin(e) acid sodium, 0.2 part of sodium alginate, 1 part of Dupont eea2112ac compatilizer, 0.6 part of food stage 9701 antioxidant, bird
Fragrant 0.06 part of 0.18 part of thuja acid dipotassium, 0.08 part of dihydro jasmone, ethyl, 0.04 part of 3- muscone, citronellal 0.03
Part；
Described vitamin is in units of weight portion, composed of the following components: raw element a1.2 part, vitamin b11 part, vitamin
0.8 part of c；
Described aminoacid is in units of weight portion, composed of the following components: 0.8 part of Phenylalanine, glutamic acid 0.7 part, thread
0.5 part of propylhomoserin；
Described trace element is in units of weight portion, composed of the following components: 0.1 part of copper, 0.1 part of manganese element, chromium
0.1 part of element, 0.45 part of ferrum element, 0.45 part of zinc element, 0.4 part of selenium element, 0.4 part of I；
The preparation method of described novel protein soft sweet, comprises the following steps:
S1: prepare Passion Fruit Juice, its method comprises the following steps:
S11: select 14kg and newly harvest Passifolra edulis that are ripe, no rotting；
S12: by Passifolra edulis under the conditions of 36 DEG C aeration-drying 16h, make fruit rinds be dehydrated；
S13: so as to freeze completely under conditions of Passifolra edulis are placed on -22 DEG C；
S14: the Passifolra edulis of step s13 frost completely are placed on 166 DEG C of high-temperature water vapor steaming and decocting 2min；
S15: the Passifolra edulis after the steaming and decocting of step s14 are placed on frost 25min in -22 DEG C of iceboxs, fruit now cannot be complete
Full frost, then peels off crust；
S16: step s15 is peelled off the Passifolra edulis after crust and be placed on containing citric acid 4%, soak in the water of ascorbic acid 2.5%
Bubble 8min thaws；
S17: the Passifolra edulis after step s16 is thawed add water 14l, making beating, with 8 layers of filtered through gauze, through homogenizing, hundred perfume are obtained
Fruit juice；
S2: the Passion Fruit Juice that step s1 is obtained is mixed and heated to 75 DEG C until arabic gum is completely dissolved with arabic gum
Add pectin, gellan gum, prepared epoxy glue afterwards, after being added followed by corn starch heated and boiled 1.8h, be cooled to 55 DEG C, be obtained
Change glue；
S3: by glucose, xylitol, stevioside, vitamin, aminoacid, trace element, sodium carboxymethyl cellulose, fine jade
Fat, sodium polyacrylate, sodium alginate, Dupont eea2112ac compatilizer, food stage 9701 antioxidant, guanyl dipotassium, two
Hydrogen jasmone, ethyl perfume, its 2.2 times decocting in water is added to boil to sugar liquid through sugar after 3- muscone, citronellal mix homogeneously
Degree meter mensure reaches stopping infusion, prepared sugar liquid during 75brix；
The preparation method of described stevioside, comprises the following steps:
S31: be dipped in immersion 1.6h in water after Stevia leaves are pulverized, solid-to-liquid ratio is 1:17 (w/v), in ultrasonic power
For 170w, Extracting temperature is 68 DEG C, and extraction time is to extract under 15min, prepared Folium Stevlae Rebaudianae medicinal liquid；
S32: the Folium Stevlae Rebaudianae medicinal liquid that step s31 is obtained crosses the filter cloth of 250 mesh, prepared Folium Stevlae Rebaudianae filtrate；
S33: add kal (so of filtrate percentage by weight 1.7% to the Folium Stevlae Rebaudianae filtrate that step s32 is obtained4)2With
The naoh of filtrate percentage by weight 1.7%, adjusts ph value to be 7.5, at 44 DEG C of temperature, stands 3.5h, after the prepared removal of impurity
Solution；
S34: the solution filter after the removal of impurity that step s33 is obtained contains stevioside in being filtered and concentrated to every milliliter
32%, the liquid of stevioside is obtained using macroporous adsorbent resin ads-8 separating-purifying, condition is: parsing agent is 72% second
Alcoholic solution, its consumption is 2.6 times of macroporous adsorbent resin volume, and water wash zone is deionized water, and absorption with macroporous adsorbent resin regenerates
Solvent is 6.4% naoh solution, adsorption zone flow velocity 10bv/h, desorption zone flow velocity 17bv/h, water wash zone flow velocity 25bv/h, regeneration
Area flow velocity 10bv/h, switching time is 750s, and temperature is 49 DEG C, and pressure is 0.9mpa；
S35: by step s34 be obtained stevioside's liquid concentrated, temperature be 232 DEG C at carry out being spray-dried to
Water content is 3%, prepared stevioside；
S4: add at 66 DEG C after the sugar liquid that be obtained change glue prepared for step s2, step s3 and Silkworm pupa protein mixing
Thermal agitation 24min, is obtained albumen soft sweet sugar liquid after cooling；
The preparation method of described Silkworm pupa protein, comprises the following steps:
S41: after Pupa bombycises water is cleaned up, concentration is 16% koh solution soaking 5min, Pupa bombycises clean to
Till neutrality, drying to water content is 5%, prepared pretreatment Pupa bombycises；
S42: weigh the pre- place Pupa bombycises 475g that step s41 is obtained, add water by material ratio 1:3.2 (w/v), sterilize at 75 DEG C
30min, is cooled to 42 DEG C, prepared material liquid mixture；
S43: add serine protease 0.5g in the material liquid mixture being obtained to step s42, adjusting ph value is 6.2,
5h is hydrolyzed, then sterilize at 75 DEG C 30min, centrifugal filtration, prepared hydrolyzed solution at 48 DEG C；
S44: the doughnut membrane ultrafiltration that the hydrolyzed solution that step s43 is obtained is 8000 using molecular cut off, is obtained super
Filtrate；
S45: the ultrafiltrate that step s44 is obtained carries out lyophilization, crosses 350 sieves, prepared Silkworm pupa protein after pulverizing；
S5: the albumen soft sweet sugar liquid that step s4 is obtained carries out moulding by casting, in 37 DEG C of drying baker, dried is to containing
The water yield 13%, then carries out the demoulding, packaging, prepared novel protein soft sweet.
For checking novel protein soft sweet of the present invention, there are unique oral sensations, applicant has invited 5 different examination sugar persons, marks respectively
It is designated as No. 1-5,5 different examination sugar persons eat the novel protein soft sweet of embodiment 1-3 respectively, different with excellent, good, poor record respectively
The examination evaluation to the present invention for the sugar person, records their evaluation situation, and result is shown in following table:
| Embodiment | Experimenter 1 | Experimenter 2 | Experimenter 3 | Experimenter 4 | Experimenter 5 |
| 1 | Good | Excellent | Excellent | Excellent | Good |
| 2 | Excellent | Good | Excellent | Good | Excellent |
| 3 | Excellent | Excellent | Good | Excellent | Excellent |
As seen from the above table, the novel protein soft sweet mouthfeel evaluation of the present invention be at least good it is seen that the novel protein of the present invention
Soft sweet good mouthfeel, it will receive extensively many welcomes greatly, be conducive to promoting.
Above content is it cannot be assumed that the present invention is embodied as being confined to these explanations, for the technical field of the invention
Those of ordinary skill for, under the premise of without departing from present inventive concept, some simple deduction or replace can also be made, all answer
When being considered as belonging to the scope of patent protection that the present invention is determined by claims of being submitted to.
Claims (7)
1. a kind of novel protein soft sweet is it is characterised in that in units of weight portion, including following raw material: Silkworm pupa protein 33-48
Part, Passifolra edulis 104-198 part, corn starch 84-148 part, arabic gum 30-44 part, pectin 13-19 part, gellan gum 6-10 part,
Glucose 28-46 part, xylitol 5-7 part, stevioside's 0.3-0.5 part, vitamin 1.8-3 part, -2 parts of amino acid/11, micro unit
Plain 1-1.6 part, sodium carboxymethyl cellulose 0.1-0.2 part, agar 0.1-0.2 part, sodium polyacrylate 0.1-0.2 part, sodium alginate
0.1-0.2 part, Dupont eea2112ac compatilizer 0.6-1 part, food stage 9701 antioxidant 0.4-0.6 part, guanyl dipotassium
0.12-0.18 part, dihydro jasmone 0.05-0.08 part, ethyl perfume 0.04-0.06 part, 3- muscone 0.02-0.04
Part, citronellal 0.01-0.03 part；
Described vitamin is in units of weight portion, composed of the following components: raw element a0.8-1.2 part, vitamin b10.6-1 part, dimension
Raw element c 0.4-0.8 part；
Described aminoacid is in units of weight portion, composed of the following components: Phenylalanine 0.5-0.8 part, glutamic acid 0.3-0.7
Part, serine 0.2-0.5 part；
Described trace element is in units of weight portion, composed of the following components: copper 0.05-0.1 part, manganese element 0.05-0.1
Part, chromium 0.05-0.1 part, ferrum element 0.2-0.45 part, zinc element 0.2-0.45 part, selenium element 0.25-0.4 part, I
0.2-0.4 part；
The preparation method of described novel protein soft sweet, comprises the following steps:
S1: prepare Passion Fruit Juice, its method comprises the following steps:
S11: select 9-14kg and newly harvest Passifolra edulis that are ripe, no rotting；
S12: by Passifolra edulis under the conditions of 31-36 DEG C aeration-drying 10-16h, make fruit rinds be dehydrated；
S13: so as to freeze completely under conditions of Passifolra edulis are placed on -14--22 DEG C；
S14: the Passifolra edulis of step s13 frost completely are placed on 164-166 DEG C of high-temperature water vapor steaming and decocting 2-4min；
S15: the Passifolra edulis after the steaming and decocting of step s14 are placed on frost 25-27min in -20--22 DEG C of icebox, fruit now is not
Freeze completely, then peel off crust；
S16: step s15 is peelled off the Passifolra edulis after crust and be placed on 2%-4% containing citric acid, ascorbic acid 1.6%-2.5%'s
Soak 8-15min in water to thaw；
S17: the Passifolra edulis after step s16 is thawed add water 9-14l, making beating, uses 6-8 layer filtered through gauze, through homogenizing, is obtained hundred fragrant
Fruit juice；
S2: the Passion Fruit Juice that step s1 is obtained is mixed and heated to 65-75 DEG C until arabic gum is completely dissolved with arabic gum
Add pectin, gellan gum, prepared epoxy glue afterwards, after being added followed by corn starch heated and boiled 1.2-1.8h, be cooled to 50-55
DEG C, preparedization glue；
S3: by glucose, xylitol, stevioside, vitamin, aminoacid, trace element, sodium carboxymethyl cellulose, agar, gather
Sodium acrylate, sodium alginate, Dupont eea2112ac compatilizer, food stage 9701 antioxidant, guanyl dipotassium, dihydro jasmine
Jasmine ketone, ethyl perfume, its 1.6-2.2 times decocting in water is added to boil to sugar liquid through sugar after 3- muscone, citronellal mix homogeneously
Degree meter mensure reaches stopping infusion, prepared sugar liquid during 72-75brix；
The preparation method of described stevioside, comprises the following steps:
S31: be dipped in immersion 1.4-1.6h in water after Stevia leaves are pulverized, solid-to-liquid ratio is 1:15-17 (w/v), in ultrasound wave
Power is 140-170w, and Extracting temperature is 62-68 DEG C, and extraction time is to extract under 15-20min, prepared Folium Stevlae Rebaudianae medicinal liquid；
S32: the Folium Stevlae Rebaudianae medicinal liquid that step s31 is obtained crosses the filter cloth of 200-250 mesh, prepared Folium Stevlae Rebaudianae filtrate；
S33: add kal (so of filtrate percentage by weight 1.5%-1.7% to the Folium Stevlae Rebaudianae filtrate that step s32 is obtained4)2
With the naoh of filtrate percentage by weight 1.4%-1.7%, adjust ph value to be 7.2-7.5, at temperature 42-44 DEG C, stand 3.5-
4h, the solution after the prepared removal of impurity；
S34: the solution filter after the removal of impurity that step s33 is obtained contains stevioside in being filtered and concentrated to every milliliter
27%-32%, is obtained the liquid of stevioside, condition is using macroporous adsorbent resin ads-8 separating-purifying: parsing agent is
The ethanol solution of 65%-72%, its consumption is 1.4-2.6 times of macroporous adsorbent resin volume, and water wash zone is deionized water, macropore
Adsorbent resin absorption regeneration solvent is the naoh solution of 5.2%-6.4%, adsorption zone flow velocity 8-10bv/h, desorption zone flow velocity 15-
17bv/h, water wash zone flow velocity 20-25bv/h, renewing zone flow velocity 6-10bv/h, switching time is 710-750s, and temperature is 40-49
DEG C, pressure is 0.6-0.9mpa；
S35: by step s34 be obtained stevioside's liquid concentrated, carry out being spray-dried at temperature is for 228-232 DEG C to
Water content≤5%, prepared stevioside；
S4: heat at 63-66 DEG C after the sugar liquid that be obtained change glue prepared for step s2, step s3 and Silkworm pupa protein mixing
Stirring 24-34min, is obtained albumen soft sweet sugar liquid after cooling；
The preparation method of described Silkworm pupa protein, comprises the following steps:
S41: after Pupa bombycises water is cleaned up, concentration is koh solution soaking 5-8min of 12%-16%, and Pupa bombycises are clear
Till being washed till neutrality, dry to water content≤7%, prepared pretreatment Pupa bombycises；
S42: weigh the pre- place Pupa bombycises 465-475g that step s41 is obtained, add water by material ratio 1:2.3-3.2 (w/v), in 72-75
Sterilize at DEG C 30-36min, is cooled to 36-42 DEG C, prepared material liquid mixture；
S43: add serine protease 0.3-0.5g in the material liquid mixture being obtained to step s42, adjusting ph value is 5.8-
6.2, hydrolyze 5-5.5h at 45-48 DEG C, then sterilize at 72-75 DEG C 30-36min, centrifugal filtration, prepared hydrolyzed solution；
S44: the hydrolyzed solution that step s43 is obtained uses the doughnut membrane ultrafiltration that molecular cut off is 7000-8000, is obtained super
Filtrate；
S45: the ultrafiltrate that step s44 is obtained carries out lyophilization, crosses 250-350 sieve, prepared Silkworm pupa protein after pulverizing；
S5: the albumen soft sweet sugar liquid that step s4 is obtained carries out moulding by casting, in 34-37 DEG C of drying baker, dried is extremely aqueous
Amount 8%-13%, then carries out the demoulding, packaging, prepared novel protein soft sweet.
2. novel protein soft sweet according to claim 1 it is characterised in that after peelling off crust described in step s16 hundred
Oleum Linderae is placed on containing citric acid 4%, soaks 8min and thaw in the water of ascorbic acid 2.5%.
3. novel protein soft sweet according to claim 1 it is characterised in that Passion Fruit Juice described in step s2 with Arabic
Glue is mixed and heated to 75 DEG C until arabic gum adds pectin, gellan gum after being completely dissolved.
4. novel protein soft sweet according to claim 1 is it is characterised in that by glucose, xylitol, sweetleaf in step s3
Chrysanthemum glycoside, vitamin, aminoacid, trace element, sodium carboxymethyl cellulose, agar, sodium polyacrylate, sodium alginate, Dupont
Eea2112ac compatilizer, food stage 9701 antioxidant, guanyl dipotassium, dihydro jasmone, ethyl perfume, 3- muscone,
Add its 2.2 times decocting in water to boil after citronellal mix homogeneously and reach stopping infusion during 75brix to sugar liquid through saccharometer mensure.
5. novel protein soft sweet according to claim 1 is it is characterised in that extract the bar of Folium Stevlae Rebaudianae medicinal liquid in step s31
Part: solid-to-liquid ratio is 1:17 (w/v), ultrasonic power is 170w, and Extracting temperature is 68 DEG C, and extraction time is 15min.
6. novel protein soft sweet according to claim 1 is it is characterised in that add silk to material liquid mixture in step s43
Serine protease 0.5g, adjusting ph value is 6.2, hydrolyzes 5h at 48 DEG C.
7. novel protein soft sweet according to claim 1 is it is characterised in that albumen soft sweet sugar liquid moulding by casting in step s5
In 37 DEG C of drying baker, dried to water content is 13% afterwards.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610737397.1A CN106343137A (en) | 2016-08-26 | 2016-08-26 | Novel protein soft sweets |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610737397.1A CN106343137A (en) | 2016-08-26 | 2016-08-26 | Novel protein soft sweets |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106343137A true CN106343137A (en) | 2017-01-25 |
Family
ID=57854369
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610737397.1A Pending CN106343137A (en) | 2016-08-26 | 2016-08-26 | Novel protein soft sweets |
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| Country | Link |
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| CN (1) | CN106343137A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1720811A (en) * | 2005-06-11 | 2006-01-18 | 新疆奇迹药物研究所 | Sorghum sugar with fruit juice |
| CN101015386A (en) * | 2007-03-07 | 2007-08-15 | 王昌睦 | Aloe soft sweet and preparation method thereof |
| CN105167041A (en) * | 2015-07-31 | 2015-12-23 | 谭强 | Passion fruit juice and preparation method thereof |
-
2016
- 2016-08-26 CN CN201610737397.1A patent/CN106343137A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1720811A (en) * | 2005-06-11 | 2006-01-18 | 新疆奇迹药物研究所 | Sorghum sugar with fruit juice |
| CN101015386A (en) * | 2007-03-07 | 2007-08-15 | 王昌睦 | Aloe soft sweet and preparation method thereof |
| CN105167041A (en) * | 2015-07-31 | 2015-12-23 | 谭强 | Passion fruit juice and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 吴振球: "《高分子化合物的毒性和防护 增订版》", 31 January 1974, 人民卫生出版社 * |
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