CN107006660A - 一种低热量亚麻籽油凝胶糖果 - Google Patents
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Abstract
本发明涉及一种保健食品，具体涉及一种口感好、低热量、可咀嚼食用、方便携带的低热量亚麻籽油凝胶糖果，所述凝胶糖果由下列组分按重量百分比制成：亚麻籽油20～30%、牡丹籽油5～10%、明胶20%、淀粉10%、麦芽糖醇10%、甘露糖醇10%、水10%、甘油5%、维生素E0.1～0.2%。本发明具有低热量、配方简单稳定、利用率强便于携带、适宜人群广泛等特点。
Description
技术领域
本发明涉及一种保健食品，具体涉及一种口感好、低热量、可咀嚼食用、方便携带的低热量亚麻籽油凝胶糖果。
背景技术
现今市场上糖果种类繁多，但是产品配方多半以高糖、高热量的白砂糖作为主要原料，经常食用不利于健康，给身体带来甜蜜的负担。伴随人们对健康问题的日益关注，开发绿色环保、低热量、老少皆宜的糖果，将会得到越来越多消费者的青睐。
牡丹籽油是迄今为止所发现的油脂中最适合人体营养的油脂，是所有食用油总营养价值最高，成份结构最合理的。含有丰富的多不饱和脂肪酸，其营养价值远远超过被称为“人类健康之油”橄榄油，亚麻酸含量是橄榄油的200多倍。多项指标也都高于其他油种。又不易氧化沉积在人体血管壁、心脏冠状动脉等部位。正是这些成分使其在医学和营养上发挥了重要作用而成为理想的食用油。不夸张地说牡丹籽油的营养和保健作用是其它食用油无法比拟的。
α-亚麻酸属不饱和脂肪酸，是人体不可缺少但自身又不能合成的必需脂肪酸，一旦出现缺乏，便会引起机体脂质代谢紊乱，导致免疫力降低、健忘、疲劳、视力减退、动脉粥样硬化等症状的发生。α-亚麻酸必须从体外摄取，科学饮食中摄入亚油酸和α-亚麻酸的最佳比例为4∶1。然而，在通常的食物中，α-亚麻酸含量极低，仅亚麻植物、深海鱼类、核桃、蚕蛹等极少数食物中富含α-亚麻酸；现代人摄入亚油酸和α-亚麻酸的比例已严重偏离为30∶1，甚至为40∶1，人体内的α-亚麻酸严重缺乏。因此，人们在日常生活中需要增加对α-亚麻酸的摄取。亚麻籽油是α-亚麻酸含量最高的植物油，其α-亚麻酸含量达56％以上，是补充α-亚麻酸的优质来源，但其食用不宜加热，且容易氧化，使得食用方式较为单一，仅用于拌菜或直接饮用。因此，将亚麻籽油加工成集营养、保健、风味、不易氧化于一体的新型糖果，具有较大的开发空间。
发明内容
本发明的目的是提供一种低热量亚麻籽油凝胶糖果，配方绿色环保、低热量、简单稳定、利用率强，产品便于携带、适宜人群广泛等特点。该凝胶糖果精选亚麻籽油、牡丹籽油为主要原料，明胶、麦芽糖醇、甘露糖醇、水、甘油、维生素E为辅料。配比科学，具有强化新陈代谢，增强细胞活力的作用，还能抗肿瘤， 抗血栓，降血脂，营养脑细胞， 调节植物神经等。
为了实现上述目的，本发明采用的技术方案如下：
一种低热量亚麻籽油凝胶糖果，其特征在于，所述低热量亚麻籽油凝胶糖果由下列组分按重量百分比制成：亚麻籽油20～30%、牡丹籽油5～10%、明胶20%、淀粉10%、麦芽糖醇10%、甘露糖醇10%、水10%、甘油5%、维生素E0.1～0.2%。
进一步的，所述明胶冻力强度在180g以上。
进一步的，所述低热量亚麻籽油凝胶糖果由下列组分按重量百分比制成：亚麻籽油25%、牡丹籽油4.9%、明胶20%、淀粉10%、麦芽糖醇10%、甘露糖醇10%、水10%、甘油10%、维生素E0.1%。
进一步的，所述低热量亚麻籽油凝胶糖果由下列组分按重量百分比制成：亚麻籽油20%、牡丹籽油9.8%、明胶20%、淀粉10%、麦芽糖醇10%、甘露糖醇10%、水10%、甘油10%、维生素E0.2%。
进一步的，所述低热量亚麻籽油凝胶糖果由下列组分按重量百分比制成：亚麻籽油21.8%、牡丹籽油8%、明胶20%、淀粉10%、麦芽糖醇10%、甘露糖醇10%、水10%、甘油10%、维生素E0.2%。
综上所述，本发明由于采用了上述方案，具有以下有益效果：
本发明以冷浸工艺完整保留亚麻籽油中的营养成分，方便日常生活中人们对α-亚麻酸的随时补充摄取；产品配方中所选用的原辅料全部是安全性和实用性比较高、绿色环保、低热量的食品材料，在满足消费者味蕾的同时，还能给人体带来丰富的营养，并且产品中所含的保健功效成分，长期食用不但能起到强化新陈代谢，增强细胞活力的作用，还能抗肿瘤，抗血栓，降血脂，营养脑细胞，调节植物神经等，是一种天然低热量保健型食品。
具体实施方式
下面结合实施例对本发明一种牛油果的气调保鲜方法，作进一步说明：
实施例1
本实施例由下列组分按重量百分比制成：亚麻籽油25%、牡丹籽油4.9%、明胶20%、淀粉10%、麦芽糖醇10%、甘露糖醇10%、水10%、甘油10%、维生素E0.1%。
实施例2
本实施例由下列组分按重量百分比制成：亚麻籽油20%、牡丹籽油9.8%、明胶20%、淀粉10%、麦芽糖醇10%、甘露糖醇10%、水10%、甘油10%、维生素E0.2%。
实施例3
由下列组分按重量百分比制成：亚麻籽油21.8%、牡丹籽油8%、明胶20%、淀粉10%、麦芽糖醇10%、甘露糖醇10%、水10%、甘油10%、维生素E0.2%。
以上所述仅为发明的较佳实施例而已，并不用以限制本发明，凡在本发明的精神和原则之内，所作的任何修改、等同替换、改进等，均应包含在本发明的保护范围之内。
Claims (5)
1.一种低热量亚麻籽油凝胶糖果，其特征在于由下列组分按重量百分比制成：亚麻籽油20～30%、牡丹籽油5～10%、明胶20%、淀粉10%、麦芽糖醇10%、甘露糖醇10%、水10%、甘油5%、维生素E0.1～0.2%。
2.根据权利要求1所述的一种低热量亚麻籽油凝胶糖果，其特征在于，所述明胶冻力强度在180g以上。
3.根据权利要求1或2所述的一种低热量亚麻籽油凝胶糖果，其特征在于由下列组分按重量百分比制成：亚麻籽油25%、牡丹籽油4.9%、明胶20%、淀粉10%、麦芽糖醇10%、甘露糖醇10%、水10%、甘油10%、维生素E0.1%。
4.根据权利要求1或2所述的一种低热量亚麻籽油凝胶糖果，其特征在于由下列组分按重量百分比制成：亚麻籽油20%、牡丹籽油9.8%、明胶20%、淀粉10%、麦芽糖醇10%、甘露糖醇10%、水10%、甘油10%、维生素E0.2%。
5.根据权利要求1或2所述的一种低热量亚麻籽油凝胶糖果，其特征在于由下列组分按重量百分比制成：亚麻籽油21.8%、牡丹籽油8%、明胶20%、淀粉10%、麦芽糖醇10%、甘露糖醇10%、水10%、甘油10%、维生素E0.2%。
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| CN114287499A (zh) * | 2021-12-13 | 2022-04-08 | 上海渼天芳香医药科技有限公司 | 一种凝胶糖果及其制备方法 |
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