CN106465780A - 一种儿童补锌黑芝麻糖 - 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
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- 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
- A23G3/366—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 microorganisms, enzymes
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
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Abstract
本发明主要涉及糖果加工领域,公开了一种儿童补锌黑芝麻糖,由以下原料制成:黑芝麻、脱脂牛奶、白砂糖、麦芽糖醇、低聚乳果糖、蛋黄、褐藻多糖、干酪乳杆菌、食盐、苹婆提取物、甘草锌;将黑芝麻煮熟,保留煮黑芝麻水,研磨粉碎后,细腻柔软,保护牙齿,易于消化吸收,能够增强抵抗力,促进生长发育,节约生产成本7.2%;经干酪乳杆菌发酵,口感微酸,增加香味,符合儿童口味,促进营养吸收;加入褐藻多糖和脱脂牛奶,增加黑芝麻糖的奶香味,硬度适中,不硌牙,不黏牙,保护牙齿,甜味适中,抑制龋齿,促进锌的消化吸收,抗菌消炎,抗病毒,增强儿童免疫力,协调机体各器官功能,延长黑芝麻糖的货架期,经济收入增加10.3%。
Description
技术领域
本发明主要涉及糖果加工领域,尤其涉及一种儿童补锌黑芝麻糖。
背景技术
黑芝麻营养丰富,富含脂肪、氨基酸、维生素和矿质元素,能够增强免疫力,滋润皮肤,乌发养颜,治疗便秘,健脑益智,将黑芝麻制备的黑芝麻糖,香甜可口,受到广大消费者的喜欢,但是糖脂含量高,而且制备过程中损失大量的营养成分,儿童食用后容易导致龋齿,影响生长发育。
锌是人体必需的微量元素之一,被人们冠以“生命之花”、“智力之源”的美称,能够促进人体的生长发育,增强智力,合成多种酶,维持正常食欲,增强人体免疫力,促进伤口愈合,促进维生素A吸收,保护视力,美容护肤。
目前市面上的黑芝麻糖,品牌繁多,但是营养和口感单一,还没有出现专门针对儿童的黑芝麻糖。
发明内容
为了弥补已有技术的缺陷,本发明的目的是提供一种儿童补锌黑芝麻糖。
一种儿童补锌黑芝麻糖,由以下重量份的原料制成:黑芝麻53~55、脱脂牛奶18~20、白砂糖9~11、麦芽糖醇9~11、低聚乳果糖8~10、蛋黄7~9、褐藻多糖6~8、干酪乳杆菌2.2~2.4、食盐0.6~0.8、苹婆提取物0.5~0.7、甘草锌0.02~0.04。
所述的黑芝麻,为带种皮的黑芝麻。
所述的苹婆提取物,是将苹婆洗净,粉碎至120~180目,加入苹婆重量3~4倍量的水,混合均匀,加入苹婆重量0.04~0.05%的纤维素酶,置于38~40℃水浴,搅拌酶解200~220分钟,过滤,向滤渣中加入滤渣重量5~7倍量的水,置于53~55℃、37~39kHz超声提取36~38分钟,过滤,向滤渣中加入滤渣重量4~6倍量的体积分数为61~63%的酒精溶液,密封,置于46~48℃超声、34~36kHz超声提取40~42分钟,过滤,合并所有滤液,熬煮至体积为原来的1/3,置于57~59℃烘干至含水量为3~5%,得苹婆提取物。
所述的苹婆,为红色蓇葖果,8~9成熟时采摘,将整个蓇葖果置于-44~-42℃冷冻干燥至含水量为6~8%。
一种儿童补锌黑芝麻糖的制备方法,具体包括以下步骤:
(1)选择成熟、完整、无病虫、无霉烂的黑芝麻,洗净,加入黑芝麻重量4~5倍量的水,加热煮沸后,小火熬煮至体积为原来的1/3,取出黑芝麻,得熟黑芝麻和煮黑芝麻水;
(2)将蛋黄加入熟黑芝麻,打浆后,经胶体磨研磨,粒径为44~46μm,避免黑芝麻颗粒感,易于咀嚼,促进消化吸收,得混合黑芝麻糜;
(3)将褐藻多糖加入脱脂牛奶中,不断搅拌加热,煮沸后,搅拌成均匀溶液,置于80~85℃水浴,备用,减小黑芝麻糖的硬度,保护牙齿,增强免疫力,得牛奶褐藻溶液;
(4)将白砂糖、麦芽糖醇和低聚乳果糖加入煮黑芝麻水中,白砂糖含量少,保护牙齿,加热煮沸后,小火继续加热,至含水量为41~43%,冷却至45~50℃,加入混合黑芝麻糜和干酪乳杆菌,翻拌均匀,置于38~40℃恒温发酵8~10小时,得发酵黑芝麻浆;
(5)将发酵黑芝麻浆置于夹层锅内,加热煮沸,加入牛奶褐藻溶液、食盐、苹婆提取物和甘草锌,丰富营养,补充有机锌,增强抵抗力,混合均匀,继续小火加热,熬煮至含水量为15~17%,得黑芝麻糖液;
(6)将黑芝麻糖液置于模具平板内,整形,于冷却室冷却至温度为22~24℃,切块,得儿童补锌黑芝麻糖;
(7)真空包装,于8000~9000uW/c㎡紫外杀菌27~29分钟,得成品。
所述步骤(6)的冷却室,温度为14~16℃、湿度为53~55%,避免黑芝麻糖返潮。
本发明的优点是:本发明提供的一种儿童补锌黑芝麻糖,含锌量为16.3~16.8mg/100g,将黑芝麻煮熟,保留煮黑芝麻水,研磨粉碎后,增加黑芝麻香味,避免颗粒感,细腻柔软,保护牙齿,易于消化吸收,丰富营养和保健功能,能够增强抵抗力,促进骨骼和智力发育;将煮黑芝麻水代替食用油熬煮糖液,减少油脂含量,增加保健成分,可以抗氧化,延长黑芝麻糖的货架期,节约生产成本7.2%;黑芝麻和蛋黄经干酪乳杆菌发酵,口感微酸,增加香味,符合儿童口味,促进营养吸收;加入褐藻多糖和脱脂牛奶,增加黑芝麻糖的奶香味,口感柔软,硬度适中,不硌牙,不黏牙,保护牙齿,促进胃肠功能;原料丰富,含糖量少,使甜味适中,抑制龋齿发生;促进锌的消化吸收,抗菌消炎,抗病毒,增强儿童免疫力,协调机体各器官功能,延长黑芝麻糖的货架期,经济收入增加10.3%。
具体实施方式
下面用具体实施例说明本发明。
实施例1
一种儿童补锌黑芝麻糖,由以下重量份的原料制成:黑芝麻53、脱脂牛奶18、白砂糖9、麦芽糖醇9、低聚乳果糖8、蛋黄7、褐藻多糖6、干酪乳杆菌2.2、食盐0.6、苹婆提取物0.5、甘草锌0.02。
所述的黑芝麻,为带种皮的黑芝麻。
所述的苹婆提取物,是将苹婆洗净,粉碎至120目,加入苹婆重量3倍量的水,混合均匀,加入苹婆重量0.04%的纤维素酶,置于38℃水浴,搅拌酶解200分钟,过滤,向滤渣中加入滤渣重量5倍量的水,置于53℃、37kHz超声提取36分钟,过滤,向滤渣中加入滤渣重量4倍量的体积分数为61%的酒精溶液,密封,置于46℃超声、34kHz超声提取40分钟,过滤,合并所有滤液,熬煮至体积为原来的1/3,置于57℃烘干至含水量为3%,得苹婆提取物。
所述的苹婆,为红色蓇葖果,8~9成熟时采摘,将整个蓇葖果置于-44℃冷冻干燥至含水量为6%。
一种儿童补锌黑芝麻糖的制备方法,具体包括以下步骤:
(1)选择成熟、完整、无病虫、无霉烂的黑芝麻,洗净,加入黑芝麻重量5倍量的水,加热煮沸后,小火熬煮至体积为原来的1/3,取出黑芝麻,得熟黑芝麻和煮黑芝麻水;
(2)将蛋黄加入熟黑芝麻,打浆后,经胶体磨研磨,粒径为45μm,避免黑芝麻颗粒感,易于咀嚼,促进消化吸收,得混合黑芝麻糜;
(3)将褐藻多糖加入脱脂牛奶中,不断搅拌加热,煮沸后,搅拌成均匀溶液,置于85℃水浴,备用,减小黑芝麻糖的硬度,保护牙齿,增强免疫力,得牛奶褐藻溶液;
(4)将白砂糖、麦芽糖醇和低聚乳果糖加入煮黑芝麻水中,白砂糖含量少,保护牙齿,加热煮沸后,小火继续加热,至含水量为42%,冷却至48℃,加入混合黑芝麻糜和干酪乳杆菌,翻拌均匀,置于39℃恒温发酵9小时,得发酵黑芝麻浆;
(5)将发酵黑芝麻浆置于夹层锅内,加热煮沸,加入牛奶褐藻溶液、食盐、苹婆提取物和甘草锌,丰富营养,补充有机锌,增强抵抗力,混合均匀,继续小火加热,熬煮至含水量为16%,得黑芝麻糖液;
(6)将黑芝麻糖液置于模具平板内,整形,于温度为15℃、湿度为54%的冷却室冷却至温度为23℃,切块,得儿童补锌黑芝麻糖;
(7)真空包装,于9000uW/c㎡紫外杀菌27分钟,得成品。
本实施例的黑芝麻糖,口感细腻,不黏牙,具有咀嚼感,选择健康小鼠20只,每天喂食健康小鼠该黑芝麻糖2g/kg(以小鼠体重计),30天后,20只小鼠的抵抗力均得到增强,均无龋齿。
实施例2
一种儿童补锌黑芝麻糖,由以下重量份的原料制成:黑芝麻54、脱脂牛奶19、白砂糖10、麦芽糖醇10、低聚乳果糖9、蛋黄8、褐藻多糖7、干酪乳杆菌2.3、食盐0.7、苹婆提取物0.6、甘草锌0.03。
所述的黑芝麻,为带种皮的黑芝麻。
所述的苹婆提取物,是将苹婆洗净,粉碎至160目,加入苹婆重量4倍量的水,混合均匀,加入苹婆重量0.05%的纤维素酶,置于39℃水浴,搅拌酶解210分钟,过滤,向滤渣中加入滤渣重量6倍量的水,置于54℃、38kHz超声提取37分钟,过滤,向滤渣中加入滤渣重量5倍量的体积分数为62%的酒精溶液,密封,置于47℃超声、35kHz超声提取41分钟,过滤,合并所有滤液,熬煮至体积为原来的1/3,置于58℃烘干至含水量为4%,得苹婆提取物。
所述的苹婆,为红色蓇葖果,8~9成熟时采摘,将整个蓇葖果置于-43℃冷冻干燥至含水量为7%。
制备方法,同实施例1。
本实施例的黑芝麻糖,口感细腻,不黏牙,具有咀嚼感,选择健康小鼠20只,每天喂食健康小鼠该黑芝麻糖2g/kg(以小鼠体重计),30天后,19只小鼠的抵抗力均得到增强,均无龋齿。
实施例3
一种儿童补锌黑芝麻糖,由以下重量份的原料制成:黑芝麻55、脱脂牛奶20、白砂糖11、麦芽糖醇11、低聚乳果糖10、蛋黄9、褐藻多糖8、干酪乳杆菌2.4、食盐0.8、苹婆提取物0.7、甘草锌0.04。
所述的黑芝麻,为带种皮的黑芝麻。
所述的苹婆提取物,是将苹婆洗净,粉碎至180目,加入苹婆重量4倍量的水,混合均匀,加入苹婆重量0.05%的纤维素酶,置于40℃水浴,搅拌酶解220分钟,过滤,向滤渣中加入滤渣重量7倍量的水,置于55℃、39kHz超声提取38分钟,过滤,向滤渣中加入滤渣重量6倍量的体积分数为63%的酒精溶液,密封,置于48℃超声、36kHz超声提取42分钟,过滤,合并所有滤液,熬煮至体积为原来的1/3,置于59℃烘干至含水量为5%,得苹婆提取物。
所述的苹婆,为红色蓇葖果,8~9成熟时采摘,将整个蓇葖果置于-42℃冷冻干燥至含水量为8%。
制备方法,同实施例1。
本实施例的黑芝麻糖,口感细腻,不黏牙,具有咀嚼感,选择健康小鼠20只,每天喂食健康小鼠该黑芝麻糖2g/kg(以小鼠体重计),30天后,20只小鼠的抵抗力均得到增强,均无龋齿。
对比例1
一种儿童补锌黑芝麻糖,由以下重量份的原料制成:黑芝麻53、脱脂牛奶18、白砂糖9、麦芽糖醇9、低聚乳果糖8、蛋黄7、褐藻多糖6、干酪乳杆菌2.2、食盐0.6、苹婆提取物0.5、甘草锌0.02。
本对比例的黑芝麻经烘烤后整粒加入,糖在热油中融化,其余制备方法,同实施例1。
本对比例的黑芝麻糖,口感粗糙,不黏牙,具有咀嚼感,选择健康小鼠20只,每天喂食健康小鼠该黑芝麻糖2g/kg(以小鼠体重计),30天后,17只小鼠的抵抗力得到增强,均无龋齿。
对比例2
一种儿童补锌黑芝麻糖,由以下重量份的原料制成:黑芝麻53、脱脂牛奶18、白砂糖15、蛋黄7、褐藻多糖6、干酪乳杆菌2.2、食盐0.6、苹婆提取物0.5、甘草锌0.02。
制备方法,同实施例1。
本对比例的黑芝麻糖,口感细腻,不黏牙,具有咀嚼感,选择健康小鼠20只,每天喂食健康小鼠该黑芝麻糖2g/kg(以小鼠体重计),30天后,13只小鼠的抵抗力得到增强,11只无龋齿。
对比例3
一种儿童补锌黑芝麻糖,由以下重量份的原料制成:黑芝麻53、脱脂牛奶18、白砂糖9、麦芽糖醇9、低聚乳果糖8、干酪乳杆菌2.2、食盐0.6、苹婆提取物0.5、甘草锌0.02。
制备方法,同实施例1。
本对比例的黑芝麻糖,咯牙,黏牙,无咀嚼感,选择健康小鼠20只,每天喂食健康小鼠该黑芝麻糖2g/kg(以小鼠体重计),30天后,14只小鼠的抵抗力得到增强,16只无龋齿。
对比例4
一种儿童补锌黑芝麻糖,由以下重量份的原料制成:黑芝麻53、脱脂牛奶18、白砂糖9、麦芽糖醇9、低聚乳果糖8、蛋黄7、褐藻多糖6、干酪乳杆菌2.2、食盐0.6。
制备方法,同实施例1。
本对比例的黑芝麻糖,口感细腻,不黏牙,具有咀嚼感,选择健康小鼠20只,每天喂食健康小鼠该黑芝麻糖2g/kg(以小鼠体重计),30天后,9只小鼠的抵抗力得到增强,15只无龋齿。
对比例5
市售传统黑芝麻糖。
本对比例的黑芝麻糖,口感粗糙,咯牙,黏牙,油脂含量高,具有咀嚼感,选择健康小鼠20只,每天喂食健康小鼠该黑芝麻糖2g/kg(以小鼠体重计),30天后,8只小鼠的抵抗力得到增强,9只无龋齿。
Claims (6)
1.一种儿童补锌黑芝麻糖,其特征在于,由以下重量份的原料制成:黑芝麻53~55、脱脂牛奶18~20、白砂糖9~11、麦芽糖醇9~11、低聚乳果糖8~10、蛋黄7~9、褐藻多糖6~8、干酪乳杆菌2.2~2.4、食盐0.6~0.8、苹婆提取物0.5~0.7、甘草锌0.02~0.04。
2.根据权利要求1所述儿童补锌黑芝麻糖,其特征在于,所述的黑芝麻,为带种皮的黑芝麻。
3.根据权利要求1所述儿童补锌黑芝麻糖,其特征在于,所述的苹婆提取物,是将苹婆洗净,粉碎至120~180目,加入苹婆重量3~4倍量的水,混合均匀,加入苹婆重量0.04~0.05%的纤维素酶,置于38~40℃水浴,搅拌酶解200~220分钟,过滤,向滤渣中加入滤渣重量5~7倍量的水,置于53~55℃、37~39kHz超声提取36~38分钟,过滤,向滤渣中加入滤渣重量4~6倍量的体积分数为61~63%的酒精溶液,密封,置于46~48℃超声、34~36kHz超声提取40~42分钟,过滤,合并所有滤液,熬煮至体积为原来的1/3,置于57~59℃烘干至含水量为3~5%,得苹婆提取物。
4.根据权利要求3所述儿童补锌黑芝麻糖,其特征在于,所述的苹婆,为红色蓇葖果,8~9成熟时采摘,将整个蓇葖果置于-44~-42℃冷冻干燥至含水量为6~8%。
5.一种权利要求1所述儿童补锌黑芝麻糖的制备方法,其特征在于,包括以下步骤:
(1)选择成熟、完整、无病虫、无霉烂的黑芝麻,洗净,加入黑芝麻重量4~5倍量的水,加热煮沸后,小火熬煮至体积为原来的1/3,取出黑芝麻,得熟黑芝麻和煮黑芝麻水;
(2)将蛋黄加入熟黑芝麻,打浆后,经胶体磨研磨,粒径为44~46μm,得混合黑芝麻糜;
(3)将褐藻多糖加入脱脂牛奶中,不断搅拌加热,煮沸后,搅拌成均匀溶液,置于80~85℃水浴,备用,得牛奶褐藻溶液;
(4)将白砂糖、麦芽糖醇和低聚乳果糖加入煮黑芝麻水中,加热煮沸后,小火继续加热,至含水量为41~43%,冷却至45~50℃,加入混合黑芝麻糜和干酪乳杆菌,翻拌均匀,置于38~40℃恒温发酵8~10小时,得发酵黑芝麻浆;
(5)将发酵黑芝麻浆置于夹层锅内,加热煮沸,加入牛奶褐藻溶液、食盐、苹婆提取物和甘草锌,混合均匀,继续小火加热,熬煮至含水量为15~17%,得黑芝麻糖液;
(6)将黑芝麻糖液置于模具平板内,整形,于冷却室冷却至温度为22~24℃,切块,得儿童补锌黑芝麻糖;
(7)真空包装,于8000~9000uW/c㎡紫外杀菌27~29分钟,得成品。
6.根据权利要求5所述儿童补锌黑芝麻糖的制备方法,其特征在于,所述步骤(6)的冷却室,温度为14~16℃、湿度为53~55%。
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