CN107397032A - 一种果蔬压片糖果及其制备方法 - Google Patents
一种果蔬压片糖果及其制备方法 Download PDFInfo
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- 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
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/20—Agglomerating; Granulating; Tabletting
- A23P10/28—Tabletting; Making food bars by compression of a dry powdered mixture
-
- 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)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Botany (AREA)
- Inorganic Chemistry (AREA)
- Confectionery (AREA)
Abstract
本发明涉及一种果蔬压片糖果的制备方法,属于糖果加工技术领域;由以下重量份的组分组成:胡萝卜粉8~15份、冬瓜粉6~8份、金桔粉7~12份、柠檬粉2~4份、蜂蜜粉8~12份、山梨糖醇50~70份、木糖醇5~8份、阿斯巴甜0.05~0.2份、硬脂酸镁0.5~2份;具体的制备方法为采用干法造粒,各原料经制粉、筛选、称重、混合、压片和包装的工艺,制得包装精美、口味独特的果蔬压片糖果;该果蔬压片糖果富含类胡萝卜素、VC和膳食纤维,具有良好的营养价值和保健功效。
Description
技术领域
本发明涉及一种果蔬压片糖果及其制备方法,属于糖果加工技术领域。
背景技术
糖果工业向市场提供数以千吨的品种浩繁、香味优美的糖果。目前,糖果逐步迈向了产品高档化、品种多样化和营养健康化的方向发展。现代健康学认为每日至少食用2种水果和6种以上的蔬菜,才能满足人体对维生素、矿物质、微量元素的基本需求。果蔬摄入不足,正是现代人类富贵病频发、亚健康普遍的主要原因。
胡萝卜不仅富含胡萝卜素,还富含维生素B1、维生素B2、钙、铁、磷等维生素和矿物质。由于胡萝卜中的维生素B2和叶酸有抗癌作用,经常食用可以增强人体的抗癌能力,所以被称为“预防癌症的蔬菜”。美国科学家的一项研究表明,常吃胡萝卜可以预防肺癌。冬瓜含有糖、蛋白质、多种维生素和矿物质,营养丰富,中医认为冬瓜味甘,性微寒,无毒,有利尿消肿、清热、止渴、解毒、减肥等作用。金桔果实含有丰富的维生素C、金桔甙等成分,对维护心血管功能,防止血管硬化、高血压等疾病有一定的作用,作为食疗保健品,金桔制品可以用来开胃,与胡萝卜复合制得的饮料能生津止渴、治咳嗽。柠檬是世界上最有药用价值的水果之一,它富含维生素C、糖类、钙、磷、铁、维生素B1、维生素B2、烟酸、奎宁酸、柠檬酸、苹果酸、橙皮苷、柚皮苷、香豆精、高量钾元素和低量钠元素等,对人体十分有益。维生素C能维持人体各种组织和细胞间质的生成,并保持它们正常的生理机能。蜂蜜中的葡萄糖、维生素、镁、磷、钙等能够调节神经系统,促进睡眠。失眠的人在每天睡觉前口服1汤匙蜂蜜(加入1杯温开水内),可以帮助尽快进入梦乡。同时,蜂蜜中含有的酶和矿物质,帮助提高免疫力。
本发明结合胡萝卜、冬瓜、金桔、柠檬、蜂蜜原料的加工及功能特性,充分发挥其食用保健价值,采用先进的加工制备方法,制得的果蔬压片糖果成品,具有良好的营养价值和保健功效,且包装精美、口味独特;目前在国内外尚未见相关报道。
发明内容
本发明的目的在于提供一种以胡萝卜、冬瓜、金桔、柠檬、蜂蜜原料,经制粉、筛选、称重、混合、压片和包装工艺后制得果蔬压片糖果;该果蔬压片糖果具有良好的营养价值和保健功效,能够预防慢性病,且包装精美、口味独特。
为了达到上述目的,本发明所采用的技术方案是:
一种果蔬压片糖果,由以下重量份的组分组成:胡萝卜粉8~15份、冬瓜粉6~8份、金桔粉7~12份、柠檬粉2~4份、蜂蜜粉8~12份、山梨糖醇50~70份、木糖醇5~8份、阿斯巴甜0.05~0.2份、硬脂酸镁0.5~2份。
一种果蔬压片糖果,由以下重量份的组分组成:胡萝卜粉10~12份、冬瓜粉7~8份、金桔粉8~10份、柠檬粉3~4份、蜂蜜粉10~12份、山梨糖醇60~70份、木糖醇7~8份、阿斯巴甜0.1~0.2份、硬脂酸镁1~1.5份。
一种果蔬压片糖果的制备方法,包括如下步骤:
(1)制粉:将胡萝卜、冬瓜、柠檬低露点低温干燥至水分含量5~8%后,分别粉碎成粉;将打浆后的金桔和蜂蜜以麦芽糊精为载体进行喷雾干燥制成金桔粉和蜂蜜粉;
(2)筛选:原料粉分别过50 目筛,使颗粒粒度分布均匀,流动性更好,山梨糖醇、木糖醇、阿斯巴甜、硬脂酸镁过60目筛,原辅料保持干燥;
(3)称重:将筛选好的原料进行配比称重;
(4)混合:将称量好的原辅料混合拌均匀;
(5)压片:对压片机用75%酒精进行消毒后,调整填充量为1g/粒,控制压片力度,使片子硬度在 60~80 N 左右,进行压片;
(6)包装:制得的果蔬压片糖果采用PE独立包装袋,包装规格为20粒/包。
本发明的有益效果是:
本发明以胡萝卜、冬瓜、金桔、柠檬、蜂蜜原料,经制粉、筛选、称重、混合、压片和包装的工艺后制得果蔬压片糖果,具有良好的营养价值和保健功效,能够预防慢性病,且包装精美、口味独特。
具体实施方式
下面通过实施例对本发明做进一步详细说明,这些实施例仅用来说明本发明,并不限制本发明的范围。
实施例1
一种果蔬压片糖果,原料质量配比为:胡萝卜粉8份、冬瓜粉6份、金桔粉7份、柠檬粉2份、蜂蜜粉8份、山梨糖醇50份、木糖醇5份、阿斯巴甜0.05份、硬脂酸镁0.5份。
一种果蔬压片糖果,其制备方法包括如下步骤:
(1)制粉:将胡萝卜、冬瓜柠檬低露点低温干燥至水分含量5%后,分别粉碎成粉;将打浆后的金桔和蜂蜜以麦芽糊精为载体进行喷雾干燥制成金桔粉和蜂蜜粉。
(2)筛选:原料粉分别过50 目筛,使颗粒粒度分布均匀,流动性更好,山梨糖醇、木糖醇、阿斯巴甜、硬脂酸镁过60目筛,原辅料保持干燥。
(3)称重:将筛选好的原料进行配比称重。
(4)混合:将称量好的原辅料混合拌均匀。
(5)压片:用75%的酒精消毒对压片机进行消毒后,调整填充量为1g/粒,控制压片力度,使片子硬度在 60N 左右,进行压片。
(6)包装:制得的果蔬压片糖果采用PE独立包装袋,包装规格为20粒/包。
实施例2
一种果蔬压片糖果,原料质量配比为:胡萝卜粉15份、冬瓜粉8份、金桔粉12份、柠檬粉4份、蜂蜜粉12份、山梨糖醇70份、木糖醇8份、阿斯巴甜0.2份、硬脂酸镁2份。
一种果蔬压片糖果,其制备方法包括如下步骤:
(1)制粉:将胡萝卜、冬瓜柠檬低露点低温干燥至水分含量6%后,分别粉碎成粉;将打浆后的金桔和蜂蜜以麦芽糊精为载体进行喷雾干燥制成金桔粉和蜂蜜粉。
(2)筛选:原料粉分别过50 目筛,使颗粒粒度分布均匀,流动性更好,山梨糖醇、木糖醇、阿斯巴甜、硬脂酸镁过60目筛,原辅料保持干燥。
(3)称重:将筛选好的原料进行配比称重。
(4)混合:将称量好的原辅料混合拌均匀。
(5)压片:用75%的酒精消毒对压片机进行消毒后,调整填充量为1g/粒,控制压片力度,使片子硬度在 80 N 左右,进行压片。
(6)包装:制得的果蔬压片糖果采用PE独立包装袋,包装规格为20粒/包。
实施例3
一种果蔬压片糖果,原料质量配比为:胡萝卜粉10份、冬瓜粉7份、金桔粉10份、柠檬粉3份、蜂蜜粉10份、山梨糖醇60份、木糖醇6份、阿斯巴甜0.1份、硬脂酸镁1份。
一种果蔬压片糖果,其制备方法包括如下步骤:
(1)制粉:将胡萝卜、冬瓜柠檬低露点低温干燥至水分含量7%后,分别粉碎成粉;将打浆后的金桔和蜂蜜以麦芽糊精为载体进行喷雾干燥制成金桔粉和蜂蜜粉。
(2)筛选:原料粉分别过50 目筛,使颗粒粒度分布均匀,流动性更好,山梨糖醇、木糖醇、阿斯巴甜、硬脂酸镁过60目筛,原辅料保持干燥。
(3)称重:将筛选好的原料进行配比称重。
(4)混合:将称量好的原辅料混合拌均匀。
(5)压片:用75%的酒精消毒对压片机进行消毒后,调整填充量为1g/粒,控制压片力度,使片子硬度在 70 N 左右,进行压片。
(6)包装:制得的果蔬压片糖果采用PE独立包装袋,包装规格为20粒/包。
实施例4
一种果蔬压片糖果,原料质量配比为:胡萝卜粉8份、冬瓜粉8份、金桔粉8份、柠檬粉4份、蜂蜜粉12份、山梨糖醇55份、木糖醇7份、阿斯巴甜0.15份、硬脂酸镁1.5份。
一种果蔬压片糖果,其制备方法包括如下步骤:
(1)制粉:将胡萝卜、冬瓜柠檬低露点低温干燥至水分含量8%后,分别粉碎成粉;将打浆后的金桔和蜂蜜以麦芽糊精为载体进行喷雾干燥制成金桔粉和蜂蜜粉。
(2)筛选:原料粉分别过50 目筛,使颗粒粒度分布均匀,流动性更好,山梨糖醇、木糖醇、阿斯巴甜、硬脂酸镁过60目筛,原辅料保持干燥。
(3)称重:将筛选好的原料进行配比称重。
(4)混合:将称量好的原辅料混合拌均匀。
(5)压片:用75%的酒精消毒对压片机进行消毒后,调整填充量为1g/粒,控制压片力度,使片子硬度在 60 N 左右,进行压片。
(6)包装:制得的果蔬压片糖果采用PE独立包装袋,包装规格为20粒/包。
实施例5
一种果蔬压片糖果,原料质量配比为:胡萝卜粉13份、冬瓜粉8份、金桔粉9份、柠檬粉4份、蜂蜜粉11份、山梨糖醇65份、木糖醇7份、阿斯巴甜0.12份、硬脂酸镁0.8份。
一种果蔬压片糖果的制备方法,包括如下步骤:
(1)制粉:将胡萝卜、冬瓜、柠檬低露点低温干燥至水分含量5~8%后,分别粉碎成粉;将打浆后的金桔和蜂蜜以麦芽糊精为载体进行喷雾干燥制成金桔粉和蜂蜜粉;
(2)筛选:原料粉分别过50 目筛,使颗粒粒度分布均匀,流动性更好,山梨糖醇、木糖醇、阿斯巴甜、硬脂酸镁过60目筛,原辅料保持干燥;
(3)称重:将筛选好的原料进行配比称重;
(4)混合:将称量好的原辅料混合拌均匀;
(5)压片:对压片机用75%酒精进行消毒后,调整填充量为1g/粒,控制压片力度,使片子硬度在 60~80 N 左右,进行压片;
(6)包装:制得的果蔬压片糖果采用PE独立包装袋,包装规格为20粒/包。
Claims (4)
1.一种果蔬压片糖果,其特征在于:由以下重量份的组分组成:胡萝卜粉8~15份、冬瓜粉6~8份、金桔粉7~12份、柠檬粉2~4份、蜂蜜粉8~12份、山梨糖醇50~70份、木糖醇5~8份、阿斯巴甜0.05~0.2份、硬脂酸镁0.5~2份。
2.根据权利要求1所述的一种果蔬压片糖果,其特征在于:由以下重量份的组分组成:胡萝卜粉10~12份、冬瓜粉7~8份、金桔粉8~10份、柠檬粉3~4份、蜂蜜粉10~12份、山梨糖醇60~70份、木糖醇7~8份、阿斯巴甜0.1~0.2份、硬脂酸镁1~1.5份。
3.一种用于权利要求1所述的果蔬压片糖果的制备方法,其特征在于:包括如下步骤:
(1)制粉:将胡萝卜、冬瓜、柠檬低露点低温干燥至水分含量5~8%后,分别粉碎成粉;将打浆后的金桔和蜂蜜以麦芽糊精为载体进行喷雾干燥制成金桔粉和蜂蜜粉;
(2)筛选:原料粉分别过50 目筛,使颗粒粒度分布均匀,流动性更好,山梨糖醇、木糖醇、阿斯巴甜、硬脂酸镁过60目筛,原辅料保持干燥;
(3)称重:将筛选好的原料进行配比称重;
(4)混合:将称量好的原辅料混合拌均匀;
(5)压片:对压片机进行消毒后,调整填充量为1g/粒,控制压片力度,使片子硬度在 60~80 N 左右,进行压片;
(6)包装:制得的果蔬压片糖果采用PE独立包装袋,包装规格为20粒/包。
4.根据权利3所述的一种果蔬压片糖果的制备方法,其特征在于:权利要求(5)所述的消毒采用的是75%的酒精进行消毒。
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