CN106689631A - 一种桑葚糖及其制备方法 - Google Patents

一种桑葚糖及其制备方法 Download PDF

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CN106689631A
CN106689631A CN201611243008.6A CN201611243008A CN106689631A CN 106689631 A CN106689631 A CN 106689631A CN 201611243008 A CN201611243008 A CN 201611243008A CN 106689631 A CN106689631 A CN 106689631A
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尚圣杰
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Jieshou City Essence Sti Consultation Service Co Ltd
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Abstract

本发明属于糖果加工技术领域，尤其是一种桑葚糖，由以下原料制成：新鲜桑葚、新鲜桑叶、荞麦、新鲜枸杞尖、新鲜莲花姜、苦瓜籽、白砂糖、桑皮、刺嫩芽树皮、土茯苓、聚甘油脂肪酸酯、聚葡萄糖、茶籽油、维生素B2、山楂多糖、嗜酸乳杆菌。本发明色泽均匀、呈淡紫色，果香麦香清新和谐浓郁，甜而不腻、酥脆爽滑、不黏牙，无龟裂、不掉屑，形状独特，对脱发、咽喉肿痛和长期失眠多梦的患者具有显著的治疗效果。

Description

一种桑葚糖及其制备方法
技术领域
本发明属于糖果加工技术领域，尤其是一种桑葚糖及其制备方法。
背景技术
桑葚既可入食，又可入药，味甘酸，性微寒，入心、肝、肾经，为滋补强壮、养心益智佳果，具有补血活血、滋阴补阳、生津止渴、润肠燥等功效，主治阴血不足而致的头晕目眩，耳鸣心悸，烦躁失眠，腰膝酸软，须发早白，消渴口干，大便干结等症；营养如此丰富的桑葚不耐储存，容易霉烂，而糖果是人们日常生活中经常食用的，且容易保存、不易变质，因此发明一种桑葚糖能有效提高桑葚的利用率和食用价值。
发明内容
针对上述问题，本发明旨在提供一种桑葚糖及其制备方法。
本发明通过以下技术方案实现：
一种桑葚糖，由以下重量份的原料制成：新鲜桑葚650~670份、新鲜桑叶15~17份、荞麦80~90份、新鲜枸杞尖34~38份、新鲜莲花姜21~23份、苦瓜籽3~4份、白砂糖120~130份、桑皮1.3~1.5份、刺嫩芽树皮1.7~1.9份、土茯苓0.8~0.9份、聚甘油脂肪酸酯0.44~0.48份、聚葡萄糖0.53~0.57份、茶籽油8~9份、维生素B20.7~0.8份、山楂多糖0.52~0.56份、嗜酸乳杆菌1.1~1.2份。
作为发明进一步的方案：一种桑葚糖的制备方法，具体包括以下步骤：
（1）将荞麦洗净风干，投入温度为77~81℃的旋转炒锅恒温炒制22~24min，取出，研磨至220~240目，得荞麦粉，备用；
（2）将新鲜桑叶、新鲜枸杞尖和新鲜莲花姜洗净切碎，投入到新鲜枸杞尖重量2.7~2.9倍量的水中，大火煮沸，投入转速为450~470r/min的榨汁机榨汁12~14min，过220~240目滤布，得蔬叶汁，备用；
（3）将苦瓜籽、桑皮、刺嫩芽树皮和土茯苓混合粉碎，投入到苦瓜籽重量23~25倍量的水中，大火煮沸，文火熬煮64~68min，过滤，取煎煮液，室温自然冷却，得中药提取液，备用；
（4）将新鲜桑葚洗净，投入转速为580~600r/min的打浆机打浆24~26min，加入维生素B2、山楂多糖、蔬叶汁和中药提取液混合搅拌均匀，接入嗜酸乳杆菌，置入温度为28~30℃的发酵箱发酵44~46h，有效促进和营养成分的成分释放和充分作用，提高营养吸收率和保健作用，倒入温度为67~69℃的熬煮锅中，以2.4~2.8℃/min的升温速度升温至144~148℃，加入茶籽油和白砂糖混合搅拌均匀，恒温熬煮14~15min并不断搅拌，以3.1~3.3℃/min的降温速度降温至98~100℃，恒温熬煮9~10min并不断搅拌，趁热加入油脂肪酸酯、聚葡萄糖和荞麦粉混合搅拌均匀，得糖浆，保温备用；
（5）将糖浆倒入模具，置入温度为122~126℃的烤箱恒温烤制340~360s，以4.3~4.5℃/min的升温速度升温至176~178℃，恒温烤制130~140s，取出，脱模，置入温度为-23~-21℃的冷却间冷却120~130s，包装，灭菌，得成品。
作为发明进一步的方案：步骤（5）所述的模具的形状为熊猫形、猴子形、桑葚形、辣椒形、沙漏形中的一种或多种。
本发明的有益效果：本发明提供的一种桑葚糖，色泽均匀、呈淡紫色，果香麦香清新和谐浓郁，甜而不腻、酥脆爽滑、不黏牙，无龟裂、不掉屑，形状独特，对脱发、咽喉肿痛和长期失眠多梦的患者具有显著的治疗效果；以桑葚为主要原料，加入新鲜枸杞尖和新鲜莲花姜，有效提升糖果的口感和营养价值，与中药成分配合作用，有效提升糖果营养的吸收消化率，有效缓解人体疲劳，缓解紧张压抑的情绪，消炎止痛，加入荞麦、维生素B2和山楂多糖，提升糖果香味的同时，有效增进人体的食欲，特别适合厌食者食用。
具体实施方式
下面用具体实施例说明本发明，但并不是对本发明的限制。
实施例1
本发明实施例中，一种桑葚糖，由以下重量份的原料制成：新鲜桑葚650份、新鲜桑叶15份、荞麦80份、新鲜枸杞尖34份、新鲜莲花姜21份、苦瓜籽3份、白砂糖120份、桑皮1.3份、刺嫩芽树皮1.7份、土茯苓0.8份、聚甘油脂肪酸酯0.44份、聚葡萄糖0.53份、茶籽油8份、维生素B20.7份、山楂多糖0.52份、嗜酸乳杆菌1.1份。
作为发明进一步的方案：一种桑葚糖的制备方法，具体包括以下步骤：
（1）将荞麦洗净风干，投入温度为77℃的旋转炒锅恒温炒制22min，取出，研磨至220目，得荞麦粉，备用；
（2）将新鲜桑叶、新鲜枸杞尖和新鲜莲花姜洗净切碎，投入到新鲜枸杞尖重量2.7倍量的水中，大火煮沸，投入转速为450r/min的榨汁机榨汁12min，过220目滤布，得蔬叶汁，备用；
（3）将苦瓜籽、桑皮、刺嫩芽树皮和土茯苓混合粉碎，投入到苦瓜籽重量23倍量的水中，大火煮沸，文火熬煮64min，过滤，取煎煮液，室温自然冷却，得中药提取液，备用；
（4）将新鲜桑葚洗净，投入转速为580r/min的打浆机打浆24min，加入维生素B2、山楂多糖、蔬叶汁和中药提取液混合搅拌均匀，接入嗜酸乳杆菌，置入温度为28℃的发酵箱发酵44h，倒入温度为67℃的熬煮锅中，以2.4℃/min的升温速度升温至144℃，加入茶籽油和白砂糖混合搅拌均匀，恒温熬煮14min并不断搅拌，以3.1℃/min的降温速度降温至98℃，恒温熬煮9min并不断搅拌，趁热加入油脂肪酸酯、聚葡萄糖和荞麦粉混合搅拌均匀，得糖浆，保温备用；
（5）将糖浆倒入模具，置入温度为122℃的烤箱恒温烤制340s，以4.3℃/min的升温速度升温至176℃，恒温烤制130s，取出，脱模，置入温度为-23℃的冷却间冷却120s，包装，灭菌，得成品。
实施例2
本发明实施例中，一种桑葚糖，由以下重量份的原料制成：新鲜桑葚660份、新鲜桑叶16份、荞麦85份、新鲜枸杞尖36份、新鲜莲花姜22份、苦瓜籽3.5份、白砂糖125份、桑皮1.4份、刺嫩芽树皮1.8份、土茯苓0.85份、聚甘油脂肪酸酯0.46份、聚葡萄糖0.55份、茶籽油8.5份、维生素B20.75份、山楂多糖0.54份、嗜酸乳杆菌1.15份。
作为发明进一步的方案：一种桑葚糖的制备方法，具体包括以下步骤：
（1）将荞麦洗净风干，投入温度为79℃的旋转炒锅恒温炒制23min，取出，研磨至230目，得荞麦粉，备用；
（2）将新鲜桑叶、新鲜枸杞尖和新鲜莲花姜洗净切碎，投入到新鲜枸杞尖重量2.8倍量的水中，大火煮沸，投入转速为460r/min的榨汁机榨汁13min，过230目滤布，得蔬叶汁，备用；
（3）将苦瓜籽、桑皮、刺嫩芽树皮和土茯苓混合粉碎，投入到苦瓜籽重量24倍量的水中，大火煮沸，文火熬煮66min，过滤，取煎煮液，室温自然冷却，得中药提取液，备用；
（4）将新鲜桑葚洗净，投入转速为590r/min的打浆机打浆25min，加入维生素B2、山楂多糖、蔬叶汁和中药提取液混合搅拌均匀，接入嗜酸乳杆菌，置入温度为29℃的发酵箱发酵45h，倒入温度为68℃的熬煮锅中，以2.6℃/min的升温速度升温至146℃，加入茶籽油和白砂糖混合搅拌均匀，恒温熬煮14.5min并不断搅拌，以3.2℃/min的降温速度降温至99℃，恒温熬煮9.5min并不断搅拌，趁热加入油脂肪酸酯、聚葡萄糖和荞麦粉混合搅拌均匀，得糖浆，保温备用；
（5）将糖浆倒入模具，置入温度为124℃的烤箱恒温烤制350s，以4.4℃/min的升温速度升温至177℃，恒温烤制135s，取出，脱模，置入温度为-22℃的冷却间冷却125s，包装，灭菌，得成品。
实施例3
本发明实施例中，一种桑葚糖，由以下重量份的原料制成：新鲜桑葚670份、新鲜桑叶17份、荞麦90份、新鲜枸杞尖38份、新鲜莲花姜23份、苦瓜籽4份、白砂糖130份、桑皮1.5份、刺嫩芽树皮1.9份、土茯苓0.9份、聚甘油脂肪酸酯0.48份、聚葡萄糖0.57份、茶籽油9份、维生素B20.8份、山楂多糖0.56份、嗜酸乳杆菌1.2份。
作为发明进一步的方案：一种桑葚糖的制备方法，具体包括以下步骤：
（1）将荞麦洗净风干，投入温度为81℃的旋转炒锅恒温炒制24min，取出，研磨至240目，得荞麦粉，备用；
（2）将新鲜桑叶、新鲜枸杞尖和新鲜莲花姜洗净切碎，投入到新鲜枸杞尖重量2.9倍量的水中，大火煮沸，投入转速为470r/min的榨汁机榨汁14min，过240目滤布，得蔬叶汁，备用；
（3）将苦瓜籽、桑皮、刺嫩芽树皮和土茯苓混合粉碎，投入到苦瓜籽重量25倍量的水中，大火煮沸，文火熬煮68min，过滤，取煎煮液，室温自然冷却，得中药提取液，备用；
（4）将新鲜桑葚洗净，投入转速为600r/min的打浆机打浆26min，加入维生素B2、山楂多糖、蔬叶汁和中药提取液混合搅拌均匀，接入嗜酸乳杆菌，置入温度为30℃的发酵箱发酵46h，倒入温度为69℃的熬煮锅中，以2.8℃/min的升温速度升温至144~148℃，加入茶籽油和白砂糖混合搅拌均匀，恒温熬煮15min并不断搅拌，以3.3℃/min的降温速度降温至100℃，恒温熬煮10min并不断搅拌，趁热加入油脂肪酸酯、聚葡萄糖和荞麦粉混合搅拌均匀，得糖浆，保温备用；
（5）将糖浆倒入模具，置入温度为126℃的烤箱恒温烤制360s，以4.5℃/min的升温速度升温至178℃，恒温烤制140s，取出，脱模，置入温度为-21℃的冷却间冷却130s，包装，灭菌，得成品。
随机选择15~70岁的受试者80位，随机分为4组，每组20人，对实施例桑葚糖和对比例市售普通桑葚糖进行感官评定，每项满分为100分，最后得分为平均分，实施例桑葚糖和对比例市售普通桑葚糖的感官评定见表1：
表1 实施例桑葚糖和对比例市售普通桑葚糖的感官评定
项目 实施例1 实施例2 实施例3 对比例
色泽 92 93 93 73
香味 94 94 95 70
口感 95 96 96 73
组织 94 95 95 69
从表1的结果可以看出，实施例桑葚糖，色泽均匀、呈淡紫色，果香麦香清新和谐浓郁，甜而不腻、酥脆爽滑、不黏牙，无龟裂、不掉屑，得到广大消费者的喜爱。
实施例桑葚糖和对比例市售普通桑葚糖的保健效果：
有效：不适症状减轻或消失；无效：不适症状不变或更加严重。
随机选择脱发、咽喉肿痛和长期失眠多梦的患者各100名，随机分为2组，每组50人，所有患者受试前3天停用所有药物，实施例和对比例组每人每天食用该组桑葚糖25克，受试时间为30天，实施例桑葚糖和对比例市售普通桑葚糖的保健效果见表2：
表2 实施例桑葚糖和对比例市售普通桑葚糖的保健效果
从表2的结果可以看出，实施例的桑葚糖分别经多种疾病的患者食用后，能够有效抑制多种疾病，减轻疾病症状，其有效率明显高于对比例，说明本发明提供的桑葚糖具有良好的保健效果。

Claims (3)

1.一种桑葚糖，其特征在于，由以下重量份的原料制成：新鲜桑葚650~670份、新鲜桑叶15~17份、荞麦80~90份、新鲜枸杞尖34~38份、新鲜莲花姜21~23份、苦瓜籽3~4份、白砂糖120~130份、桑皮1.3~1.5份、刺嫩芽树皮1.7~1.9份、土茯苓0.8~0.9份、聚甘油脂肪酸酯0.44~0.48份、聚葡萄糖0.53~0.57份、茶籽油8~9份、维生素B20.7~0.8份、山楂多糖0.52~0.56份、嗜酸乳杆菌1.1~1.2份。
2.根据权利要求1所述的桑葚糖的制备方法，其特征在于，具体包括以下步骤：
（1）将荞麦洗净风干，投入温度为77~81℃的旋转炒锅恒温炒制22~24min，取出，研磨至220~240目，得荞麦粉，备用；
（2）将新鲜桑叶、新鲜枸杞尖和新鲜莲花姜洗净切碎，投入到新鲜枸杞尖重量2.7~2.9倍量的水中，大火煮沸，投入转速为450~470r/min的榨汁机榨汁12~14min，过220~240目滤布，得蔬叶汁，备用；
（3）将苦瓜籽、桑皮、刺嫩芽树皮和土茯苓混合粉碎，投入到苦瓜籽重量23~25倍量的水中，大火煮沸，文火熬煮64~68min，过滤，取煎煮液，室温自然冷却，得中药提取液，备用；
（4）将新鲜桑葚洗净，投入转速为580~600r/min的打浆机打浆24~26min，加入维生素B2、山楂多糖、蔬叶汁和中药提取液混合搅拌均匀，接入嗜酸乳杆菌，置入温度为28~30℃的发酵箱发酵44~46h，倒入温度为67~69℃的熬煮锅中，以2.4~2.8℃/min的升温速度升温至144~148℃，加入茶籽油和白砂糖混合搅拌均匀，恒温熬煮14~15min并不断搅拌，以3.1~3.3℃/min的降温速度降温至98~100℃，恒温熬煮9~10min并不断搅拌，趁热加入油脂肪酸酯、聚葡萄糖和荞麦粉混合搅拌均匀，得糖浆，保温备用；
（5）将糖浆倒入模具，置入温度为122~126℃的烤箱恒温烤制340~360s，以4.3~4.5℃/min的升温速度升温至176~178℃，恒温烤制130~140s，取出，脱模，置入温度为-23~-21℃的冷却间冷却120~130s，包装，灭菌，得成品。
3.根据权利要求2所述的桑葚糖的制备方法，其特征在于，步骤（5）所述的模具的形状为熊猫形、猴子形、桑葚形、辣椒形、沙漏形中的一种或多种。
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