CN106472799A - 一种黑果枸杞白刺混合果汁软糖及其制备方法 - Google Patents
一种黑果枸杞白刺混合果汁软糖及其制备方法 Download PDFInfo
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- 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
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Botany (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
本发明提供了一种黑果枸杞白刺混合果汁软糖,它是由如下重量份的原料配置而成:黑果枸杞果汁5~10份,白刺果汁5~10份,明胶40~50份,甘油8~15份,甜味剂35~55份,酸味剂2~8份,纯净水100份。本发明的黑果枸杞白刺混合果汁软糖采用的是天然的黑果枸杞果汁和白刺果汁,富含花青素、氨基酸、多糖等多种营养成分,营养价值高,口感独特,具有很好的市场前景。
Description
技术领域
本发明涉及一种黑果枸杞白刺混合果汁软糖及其制备工艺。
背景技术
目前市售的糖果琳琅满目,颜色丰富,形状各异,其中软糖是一种柔软、有弹性和韧性的功能性糖果,以明胶、糖浆等原料为主,经多个工序操作,形成具有不同形状、质构和香味的固形糖果,具有弹性大和耐咀嚼的特点。
黑果枸杞是一种茄科、枸杞属浆果,主要生长在我国西北地区的盐化荒地、盐化沙地等盐渍化环境土壤中,能耐旱、耐寒、耐高温,生命力极强。黑果枸杞果实中花青素含量高,被誉为“花青素之王”,具有抗衰老、美容养颜的保健功效,可作药用,亦可食用。
唐古特白刺为蒺藜科落叶小灌木,为中国的特有种,大量分布于柴达木盆地的沙漠绿洲边缘、盐碱化沙地。唐古特白刺能抗高温、耐干旱、耐盐碱、耐严寒,具有防风固沙的生态价值。现代研究发现,唐古特白刺果实富含维生素C、黄酮、生物碱、氨基酸、多糖等,具有降血脂、降血糖、防治动脉粥样硬化、抗氧化以及提高SOD酶活力的作用,能够显著的提高人体免疫功能、抗疲劳、耐严寒以及抗缺氧等应激能力。目前已被广泛应用到药物、化妆品、饮料等领域。
目前市场上仍没有采用黑果枸杞和白刺的混合果汁来作为原料和主要功能性成分的糖果出现。
发明内容
本发明的目的在于提供黑果枸杞和白刺混合果汁的软糖及其制备方法。
具体地,本发明提供了一种黑果枸杞白刺混合果汁软糖,它是由如下重量份的原料配置而成:
黑果枸杞果汁5~10份,白刺果汁5~10份,明胶40~50份,甘油8~15份,甜味剂35~55份,酸味剂2~8份,纯净水100份。
甜味剂是赋予食物甜味的添加剂,甜味剂可以选自葡萄糖、果糖、蔗糖、麦芽糖、淀粉糖、乳糖、甜菊糖、甘草酸二钠、甘草酸三钾和三钠、糖精、糖精钠、环己基氨基磺酸钠、天门冬酰苯丙氨酸甲酯、木糖醇等。
酸味剂是赋予食物酸味的添加剂,并且有一定抑制微生物的作用。酸味剂可以选自柠檬酸、乳酸、磷酸、酒石酸、苹果酸、偏酒石酸、乙酸、盐酸、己二酸、富马酸、氢氧化钠、碳酸钾、碳酸钠、柠檬酸钠、柠檬酸酸钾、碳酸氢三钠、柠檬酸一钠等。
本发明中所使用的原料均满足食用级要求。
进一步地,所述甜味剂由木糖醇20~30份和白砂糖15~25份组成;所述酸味剂由维生素C 1~4份和柠檬酸1~4份组成。
本发明中,加入维生素C有两个目的:一是作为酸味剂,改善黑果枸杞白刺混合果汁软糖的口味;二是作为抗氧化剂,减少果汁中的花青素氧化,保持其抗氧化活性。
更进一步地,各原料及其重量份的配比如下:
黑果枸杞果汁8份,白刺果汁10份,明胶44~46份,甘油10~11份,木糖醇24~26份,白砂糖19~21份,维生素C 3份,柠檬酸3份,纯净水100份。
优选地,各原料及其重量份的配比如下:
黑果枸杞果汁8份,白刺果汁10份,明胶45份,甘油10份,木糖醇25份,白砂糖20份,维生素C 3份,柠檬酸3份,纯净水100份。
其中,所述黑果枸杞果汁由如下方法制备得到:
取新鲜黑果枸杞,榨汁,过滤,滤液在60℃以下浓缩至1.4~1.5g/mL,即得黑果枸杞果汁。
其中,所述白刺果汁由如下方法制备得到:
取白刺鲜果,籽肉分离后,将果肉榨汁、过滤,滤液在60℃以下减压浓缩至1.4~1.5g/mL,即得白刺果汁。
本发明制备的混合果汁软糖,未添加任何香精香料,保持原汁原味,色泽清亮,口感Q弹,味道酸甜怡人;其中富含多种营养成分,具有极高的保健价值,适合长期休闲食用。
本发明还提供了上述黑果枸杞白刺混合果汁软糖的制备方法,它包括如下操作步骤:
(1)取新鲜黑果枸杞,榨汁,过滤,滤液在60℃以下浓缩至1.4~1.5g/mL,即得黑果枸杞果汁;
(2)取白刺鲜果,籽肉分离后,将果肉榨汁、过滤,滤液在60℃以下浓缩至1.4~1.5g/mL,即得白刺果汁;
(3)按照重量份计,取明胶,加入适量水,使其溶胀,加入甘油,木糖醇与剩余纯净水混合,加热搅拌混溶;再加入白砂糖,继续70~80℃下搅拌熬煮,直至所有固形物全部溶化,冷却至60~65℃(如果温度太低,明胶凝固,不容易注模),加入维生素C、柠檬酸和果汁,迅速搅拌至均匀,注模,至于1~5℃环境中冷却,脱模,即得软糖。
本发明一个具体实施方式中,果汁的浓缩温度为50℃。当然,本发明所述低温并不限于具体实施方式中记载的“50℃”,也可以是其他较低的温度,其目的是确保黑果枸杞和白刺果汁中的成分不被高温破坏,或尽量减少破坏。在此目的基础上,浓缩方式即可选用常用的减压浓缩、低温烘干、冷冻干燥等技术。
本发明的显著优点在于:
(1)本发明的黑果枸杞白刺混合果汁软糖,通过添加原汁原味的黑果枸杞果汁和白刺果汁,保存了果实中花青素、氨基酸、多糖等多种活性成分,天然又健康,能够抗衰老、美容养颜,具有极好的保健作用,是绿色健康的悠闲食品,适合长期食用。
(2)本发明的黑果枸杞白刺混合果汁软糖,将黑果枸杞果汁和白刺果汁混合使用,赋予了该糖果独特的口感,营养价值更高。
(3)本发明的黑果枸杞白刺混合果汁软糖,加工条件温和,有效地保护了花青素、氨基酸,多糖等营养物质的活性,同时降低了能耗,符合绿色生产要求。
附图说明
图1制备工艺流程图
具体实施方式
以下对本发明的具体实施例作详细描述:
表1各实施例原料配比
组成成分 | 实施例1 | 实施例2 | 实施例3 | 实施例4 |
纯净水 | 100份 | 100份 | 100份 | 100份 |
明胶 | 40份 | 42份 | 45份 | 50份 |
甘油 | 8份 | 9份 | 10份 | 15份 |
木糖醇 | 20份 | 22份 | 25份 | 30份 |
白砂糖 | 15份 | 18份 | 20份 | 25份 |
黑果枸杞果汁 | 5份 | 6份 | 8份 | 10份 |
白刺果汁 | 5份 | 8份 | 10份 | 8份 |
维生素C | 1份 | 2份 | 3份 | 4份 |
柠檬酸 | 1份 | 2份 | 3份 | 4份 |
制备方法:
(1)取新鲜黑果枸杞,榨汁,过滤,滤液在50℃浓缩至1.4~1.5g/mL,即得黑果枸杞果汁;
(2)取白刺鲜果,籽肉分离后,将果肉榨汁、过滤,滤液在50℃浓缩至1.4~1.5g/mL,即得白刺果汁;
(3)按照重量份计,取明胶,加入适量水,使其溶胀,加入甘油,木糖醇与剩余纯净水混合,加热搅拌混溶;再加入白砂糖,继续70~80℃下搅拌熬煮,直至所有固形物全部溶化,冷却至60~65℃,加入维生素C、柠檬酸和果汁,迅速搅拌至均匀,注模,至于1~5℃环境中冷却,脱模,即得软糖。
浓度(g/mL)=浓缩液的质量(g)/体积(mL)。
针对本发明黑果枸杞白刺混合果汁软糖进行感官实验,随机选取不同地区的志愿者100人,分别对A,B,C,D产品进行了感官调查实验:
1.试用产品
A产品是以本发明实施例1制备的软糖。
B产品是以本发明实施例2制备的软糖。
C产品是以本发明实施例3制备的软糖。
D产品是以本发明实施例4制备的软糖。
2.测试方法
(1)外观测试:每位志愿者用肉眼分别观察A、B、C、D产品各一分钟,分别给出“优”或“中”或“差”的评价。
(2)弹性测试:每位志愿者用手分别捏、压A、B、C、D产品5~6次,分别给出“优”或“中”或“差”的评价。
(3)口感测试:每位志愿者用纯净水漱口之后,分别品尝A、B、C、D产品,每品尝一种新产品之前均需要用纯净水漱口两次,分别给出“优”或“中”或“差”的评价。
3.评价指标
(1)外观评价
优:色泽清亮;中:色泽较清亮;差:色泽暗淡。
(2)弹性评价
优:糖体无裂痕,用手捏或压过后能很快恢复原状,基本平整;中:糖体无裂痕,用手捏、压过后恢复原状较慢,平整稍差;差:糖体有轻微裂痕,用手捏、压过后很难恢复原状。
(3)口感评价
优:有嚼劲,味道酸甜适中;中:嚼劲稍差,酸甜口味稍微欠缺;差:没有嚼劲,太硬或太软,味道偏酸,或偏甜,或酸味不够,或甜味不够。
4.试用情况统计如下:
表2各产品试用情况反馈
5.反馈结论:
(1)志愿者试用五种产品后没有出现难受、拉肚子等不适症状,说明上述黑果枸杞白刺混合果汁软糖安全性很好。
(2)从试吃实验统计结果来看,产品A的外观评价较好,弹性和口感评价很低;产品B的外观评价较好,弹性和口感评价一般;产品C的外观、弹性、口感评价均很高;产品D的外观、弹性、口感评价均低。综上所述,产品C的试吃效果最好,其外观、弹性和口感为大多数志愿者所喜爱,具有很好的市场前景。
Claims (7)
1.一种黑果枸杞白刺混合果汁软糖,其特征在于:它是由如下重量份的原料配置而成:
黑果枸杞果汁5~10份,白刺果汁5~10份,明胶40~50份,甘油8~15份,甜味剂35~55份,酸味剂2~8份,纯净水100份。
2.根据权利要求1所述的黑果枸杞白刺混合果汁软糖,其特征在于:所述甜味剂由木糖醇20~30份和白砂糖15~25份组成;所述酸味剂由维生素C1~4份和柠檬酸1~4份组成。
3.根据权利要求1或2所述的黑果枸杞白刺混合果汁软糖,其特征在于:各原料及其重量份的配比如下:
黑果枸杞果汁8份,白刺果汁10份,明胶44~46份,甘油10~11份,木糖醇24~26份,白砂糖19~21份,维生素C 3份,柠檬酸3份,纯净水100份。
4.根据权利要求3所述的黑果枸杞白刺混合果汁软糖,其特征在于:各原料及其重量份的配比如下:
黑果枸杞果汁8份,白刺果汁10份,明胶45份,甘油10份,木糖醇25份,白砂糖20份,维生素C 3份,柠檬酸3份,纯净水100份。
5.根据权利要求1~4任意一项所述的黑果枸杞白刺混合果汁软糖,其特征在于:所述黑果枸杞果汁由如下方法制备得到:
取新鲜黑果枸杞,榨汁,过滤,滤液在60℃以下浓缩至1.4~1.5g/mL,即得黑果枸杞果汁。
6.根据权利要求1~4任意一项所述的黑果枸杞白刺混合果汁软糖,其特征在于:所述白刺果汁由如下方法制备得到:
取白刺鲜果,籽肉分离后,将果肉榨汁、过滤,滤液在60℃以下减压浓缩至1.4~1.5g/mL,即得白刺果汁。
7.权利要求1~4任意一项所述黑果枸杞白刺混合果汁软糖的制备方法,其特征在于,它包括如下操作步骤:
(1)取新鲜黑果枸杞,榨汁,过滤,滤液在60℃以下浓缩至1.4~1.5g/mL,即得黑果枸杞果汁;
(2)取白刺鲜果,籽肉分离后,将果肉榨汁、过滤,滤液在60℃以下浓缩至1.4~1.5g/mL,即得白刺果汁;
(3)按照重量份计,取明胶,加入适量水,使其溶胀,加入甘油,木糖醇与剩余纯净水混合,加热搅拌混溶;再加入白砂糖,继续70~80℃下搅拌熬煮,直至所有固形物全部溶化,冷却至60~65℃,加入维生素C、柠檬酸和果汁,迅速搅拌至均匀,注模,至于1~5℃环境中冷却,脱模,即得软糖。
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CN113142373A (zh) * | 2021-04-29 | 2021-07-23 | 陕西开元制药有限公司 | 一种蓝杞桑多果汁凝胶糖果及其制备方法 |
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CN113142373A (zh) * | 2021-04-29 | 2021-07-23 | 陕西开元制药有限公司 | 一种蓝杞桑多果汁凝胶糖果及其制备方法 |
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