CN106561939A - 一种含β胡萝卜素的复合型软糖及其制备方法 - Google Patents
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Abstract
本发明公开了一种含β胡萝卜素的复合型软糖及其制备方法,属于糖类的制备技术领域。该复合型软糖的制作方法中,首先将将凝胶剂与水按比例混合,加热使其溶胀,作为溶胶备用;然后将β‑胡萝卜素粗提物和核桃油按比例混合充分溶解在水中,并将甜味剂、酸性调味剂加入至溶解后的溶液中,熬煮、浓缩、降温;最后将溶胶加入至降温后的固形物中,搅拌均匀得料液,将所得料液快速倾倒至硅胶模具中,凝固、干燥后,即得复合型软糖。本发明通过将β‑胡萝卜素粗提物、核桃油和甜味剂三者复配混合,使得浓缩成的固形物中既含有甜味,又可以使得糖尿病病人食用,采用上述原料及方法制备得到的复合型软糖,具有抗氧化、抗衰老、提高记忆力等功效。
Description
技术领域
本发明涉及一种复合型软糖及其制备方法技术领域,具体涉及一种含β胡萝卜素的复合型软糖及其制备方法。
背景技术
β-胡萝卜素是类胡萝卜素之一,也是橘黄色脂溶性化合物,它是自然界中最普遍存在也是最稳定的天然色素。许多天然食物中皆存有丰富的β-胡萝卜素。β-胡萝卜素是一种抗氧化剂,具有解毒作用,是维护人体健康不可缺少的营养素,在抗癌、预防心血管疾病、白内障及抗氧化上有显著的功能,并进而防止老化和衰老引起的多种退化性疾病。β-胡萝卜素能降低生物体内因自由基诱发的过氧化作用,具有延缓衰老和防止癌变的功能;同时它还是VA的前体,可用做化妆品助剂、食品和饲料添加剂等。
β-胡萝卜素的分子结构相当于2个分子的维生素A,进入机体后,在肝脏及小肠粘膜内经过酶的作用,其中50%变成维生素A,有补肝明目的作用,可治疗夜盲症;可加强肠道的蠕动,从而利膈宽肠,通便防癌;有助于细胞增殖与生长,是机体生长的要素,对促进婴幼儿的生长发育具有重要意义。β-胡萝卜中的木质素也能提高,间接消灭癌细胞;降糖降脂。β-胡萝卜还含有降糖物质,是糖尿病人的良好食品,其所含的某些成分,如懈皮素、山标酚能增加冠状动脉血流量,降低血脂,促进肾上腺素的合成,还有降压,强心作用,是高血压、冠心病患者的食疗佳品。
很多藻类都富含β-胡萝卜素。在杜氏盐藻中的β-胡萝卜素含量可达干细胞重量的0.3%,因而是提取天然β-胡萝卜素的理想原料。杜氏盐藻是一类广泛分布于盐湖、海洋等高盐度地区的低等真核生物。杜氏盐藻合成积累β-胡萝卜素是对于环境条件的适应,其生产β-胡萝卜素的优化条件包括较高的温度、较强的辐射、低营养、高盐、和低溶氧。β-胡萝卜素的来源有很多,主要为从陆地高等植物中提取;化学合成;藻类提取。
上述β-胡萝卜素在糖类中的应用很少,而且现有技术中存在的许多种软糖中,同时具备甜味、并且食用后不容易产生龋齿且适宜糖尿病人等特殊群体的糖类确很鲜见。
发明内容
本发明的目的在于提供一种含β胡萝卜素的复合型软糖,在该软糖中含有β-胡萝卜素,并通过配料异麦芽酮糖、核桃油等和β-胡萝卜素产生协同作用,使得复合型软糖具有抗氧化、抗衰老、提高记忆力等功效。
其技术解决方案包括:
一种复合型软糖,按照重量份数其由下述原料制备而成:
β-胡萝卜素粗提物1-5份、核桃油5-10份、水15-30份、凝胶剂4-10份、甜味剂60-80份和酸性调味剂1.3-2.5份;
所述甜味剂为异麦芽酮糖、壳聚糖或安赛蜜中的一种或者两种以上的混合物;
所述凝胶剂为明胶和变性淀粉的混合物。
作为本发明的一个优选方案,上述的β-胡萝卜素粗提物中β-胡萝卜素的含量为4.29%~9.67%。
作为本发明的另一个优选方案,上述的酸性调味剂为苹果酸、柠檬酸的混合物。
上述复合型软糖的制备方法,依次包括以下步骤:
a将凝胶剂与水按比例混合,加热使其溶胀,作为溶胶备用;
b将β-胡萝卜素粗提物和核桃油按比例混合充分溶解在水中,并将甜味剂、酸性调味剂加入至溶解后的溶液中,熬煮、浓缩至固形物的含量为75-95%,降温至50~100℃;
c将步骤a所得溶胶加入至步骤b降温后的固形物中,搅拌均匀得料液,将所得料液快速倾倒至硅胶模具中,凝固、干燥后,即得复合型软糖。
优选的,步骤a中,所述凝胶剂与水的质量比为1:0.5~15,加热温度为40~150℃,溶胀45~90分钟。
本发明所带来的有益技术效果:
在原料的选择上,通过将β-胡萝卜素粗提物、核桃油和甜味剂三者复配混合,使得浓缩成的固形物中既含有甜味,又可以使得糖尿病病人食用,由于复配物中β-胡萝卜素粗提物中含有降糖物质,因此,糖尿病病人食用后,不会感到不适;甜味剂选取异麦芽酮糖、壳聚糖或安赛蜜中的一种或者两种以上的混合物,特别是异麦芽酮糖的使用,不仅提供糖的甜味,并且不容易产生龋齿,糖尿病人等特殊群体的人可以食用。
在制备工艺上,首先将β-胡萝卜素粗提物和核桃油按比例混合充分溶解在水中,随后再加入甜味剂,可使三者混合均匀,待浓缩成固形物时,将溶胶加入其中,可快速制得复合型软糖。本发明工艺简单,操作方便,值得推广应用。本发明复合型软糖更健康,适合各种年龄段的消费者使用。
具体实施方式
下面结合具体实施例对本发明做详细说明。
本发明所选取的主要原料中,β-胡萝卜素粗提物可以借鉴现有技术中的常规提取方法,如大孔树脂提取法来提取获得,其它所需原料均可通过商业渠道购买获得。
实施例1:
原料组成及配比见表1所示。
表1
本发明复合型软糖的具体制备方法,包括如下步骤:
1)将上述明胶40g和变形淀粉10g,与50g水混合,搅拌均匀,加热至65℃,溶胀50分钟得溶胶备用;其中明胶可以选用颗粒状规格,可先将明胶与水浸泡胀润2h,再按照上述步骤加热,变性淀粉预先提前30min与水充分混合浸润后备用;
2)将β-胡萝卜素和核桃油充分溶解于水中,得溶液备用,将糖味剂异麦芽酮糖、壳聚糖、安赛蜜、苹果酸充分溶解于剩余的水中,熬煮,浓缩至固形物的含量为80%,降温至55℃;
3)一次加入上述步骤所得备用胶液/溶液,缓慢搅拌均匀,熬至物料在刮刀上流下呈“带状”为止;
4)所得料液快速倾倒至硅胶模具中,粉盘移入烘房,开始阶段可控制烘房温度为45℃;随后可将温度提高至55℃,经48h后可得成品,如需更高的稠度,也可适当延长一些周期,即得复合型软糖。
实施例2:
原料组成及配比见表2所示。
表2
复合型软糖的具体制备方法,包括如下步骤:
1)将凝胶剂明胶与50g水混合,搅拌均匀,加热至65℃,溶胀50分钟得溶胶备用。其中明胶可以选用颗粒状规格,可先将明胶与水浸泡胀润2h,再按照上述步骤加热;
2)将β-胡萝卜素和核桃油充分溶解于水中,得溶液备用,将糖味剂异麦芽酮糖、壳聚糖、柠檬酸充分溶解于剩余的水中,熬煮,浓缩至固形物的含量为80%,降温至55℃;
3)一次加入上述步骤所得备用胶液/溶液,缓慢搅拌均匀,熬至物料在刮刀上流下呈“带状”为止;
4)所得料液快速倾倒至硅胶模具中,粉盘移入烘房,开始阶段可控制烘房温度为45℃;随后可将温度提高至55℃,经48h后可得制品,如需更高的稠度,也可适当延长一些周期,即得复合型软糖。
实施例3:
原料组成及配比见表3所示。
表3
复合型软糖的具体制备方法,包括如下步骤:
1)将凝胶剂明胶与50g水混合,搅拌均匀,加热至150℃,溶胀90分钟得溶胶备用,其中明胶可以选用颗粒状规格,可先将明胶与水浸泡胀润2h,再按照上述步骤加热;
2)将β-胡萝卜素和核桃油充分溶解于水中,得溶液备用,将糖味剂异麦芽酮糖、壳聚糖、酸性调味剂柠檬酸充分溶解于剩余的水中,熬煮,浓缩至固形物的含量为80%,降温至55℃;
3)一次加入上述步骤所得备用胶液/溶液,缓慢搅拌均匀,熬至物料在刮刀上流下呈“带状”为止。
4)所得料液快速倾倒至硅胶模具中,粉盘移入烘房,开始阶段可控制烘房温度为50℃;随后可将温度提高至60℃,经40h后可得制品,如需更高的稠度,也可适当延长一些周期,即得复合型软糖。
需要说明的是,在本说明书的教导下本领域技术人员所做出的任何等同方式,或明显变型方式均应在本发明的保护范围内。
Claims (5)
1.一种复合型软糖,其特征在于,按照重量份数其由下述原料制备而成:
β-胡萝卜素粗提物1~5份、核桃油5~10份、水15~30份、凝胶剂4~10份、甜味剂60~80份和酸性调味剂1.3~2.5份;
所述甜味剂为异麦芽酮糖、壳聚糖或安赛蜜中的一种或者两种以上的混合物;
所述凝胶剂为明胶和变性淀粉的混合物。
2.根据权利要求1所述的复合型软糖,其特征在于:所述的β-胡萝卜素粗提物中β-胡萝卜素的含量为4.29%~9.67%。
3.根据权利要求1所述的复合型软糖,其特征在于:所述酸性调味剂为苹果酸、柠檬酸的混合物。
4.根据权利要求1~3任一项所述的复合型软糖的制备方法,其特征在于,依次包括以下步骤:
a将凝胶剂与水按比例混合,加热使其溶胀,作为溶胶备用;
b将β-胡萝卜素粗提物和核桃油按比例混合充分溶解在水中,并将甜味剂、酸性调味剂加入至溶解后的溶液中,熬煮、浓缩至固形物的含量为75-95%,降温至50~100℃;
c将步骤a所得溶胶加入至步骤b降温后的固形物中,搅拌均匀得料液,将所得料液快速倾倒至硅胶模具中,凝固、干燥后,即得复合型软糖。
5.根据权利要求4所述的复合型软糖的制备方法,其特征在于:步骤a中,所述凝胶剂与水的质量比为1:0.5~15,加热温度为40~150℃,溶胀45~90分钟。
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