CN107691736A - 一种玛咖花粉压片糖果及其制备方法 - Google Patents
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- 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
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- 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
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
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- 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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- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
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- Molecular Biology (AREA)
- Botany (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Confectionery (AREA)
Abstract
本发明公开了一种玛咖花粉压片糖果及其制备方法。所述的玛咖花粉压片糖果包括以下重量百分比的原料:玛咖30%~40%,破壁松花粉25%~35%,破壁油菜花粉15%~25%,水苏糖10%~20%,蔗糖酯0.5%。本发明制备的玛咖花粉压片糖果,加入了经超微粉碎的玛咖粉、破壁松花粉、破壁油菜花粉、水苏糖,充分发挥四者的协同作用,营养非常丰富,具有明显的抗衰老、抗疲劳、提高免疫力,维持人体内分泌平衡稳定,缓解女性更年期综合症的效果。
Description
技术领域
本发明属于糖果食品领域,具体涉及一种玛咖花粉压片糖果。
背景技术
现代社会中,随着工作和生活节奏的加快,越来越多的工作和生活压力造成人的生活作息时间不规律,严重影响了人的精神状态,由此带来身体透支,疲劳乏力,肠道功能和内分泌紊乱等不良状况;日益恶劣的空气环境,使人体吸入了大量空气中的有毒有害物质,加速了人体皮肤的衰老。
玛咖富含人体必需的氨基酸,如精氨酸、天门冬氨酸、谷氨酸和赖氨酸;脂肪酸中不饱和脂肪酸的含量占52.7%,其中亚油酸18.5%,亚麻酸8.87%;还含有芥子油苷、玛咖酰胺、玛咖稀等生物活性成分,以及丰富的锌、钾、铁、钙等微量元素。这些丰富的营养物质,能有效抗衰老,抗疲劳,提高人体免疫力,保证人体内分泌平衡稳定,缓解女性更年期综合症。
破壁松花粉是经过破壁处理的马尾松、油松或同属数种植物的干燥花粉;破壁油菜花粉是经过破壁处理的油菜花的干燥花粉。这两种花粉除含蛋白质、脂肪、糖类等一般营养物质外,还含有多种维生素、微量元素、黄酮、超氧化物歧化酶(SOD)、脂肪酸及辅酶等200余种营养成分及生物活性物质,具有护肤美容,抗衰老,提高免疫力,防治心脑血管和前列腺疾病,调节肠道功能。
水苏糖是一种功能性低聚糖,它在人体肠道内不被消化吸收而直接进入大肠内优先为双歧杆菌所利用,是双歧杆菌的增殖因子,有利于促进肠道菌群平衡,保护人体胃肠道功能。
压片糖果,是一种以各种原料粉剂为主体,添加硬脂酸镁、蔗糖酯等粘合剂经制粒压片成型的常见片剂食品。压片糖果的压片质量、口感等指标取决于原料粉剂的粒度,以及所用粘合剂种类。
近年来,玛咖制品日益受到人们的关注,如在授权公告号CN103478523B所公布的一种咖啡味的玛咖花粉口含片中,所制备的咖啡味玛咖花粉口含片由于加入了较多改善风味的咖啡粉,使得玛咖、花粉等成分含量相对降低,产品的功能性较低;采用的玛咖粉粒度较高,且花粉原料未经破壁处理,使营养物质未得到充分释放,不利于人体吸收,且制得的压片糖果易开裂不易保存;所添加的氢化蓖麻油或氢化大豆油,均为不利于健康的反式脂肪酸,会使消费者产生不良印象。
发明内容
针对以上技术问题的不足,本发明提供了一种玛咖花粉压片糖果及其制备方法,通过利用经超微粉碎的玛咖粉、破壁松花粉、破壁油菜花粉、水苏糖等原料,制得具有良好口感,营养丰富,益于人体吸收的压片糖果。
本发明的上述目的是通过以下技术方案予以实现的。
一种玛咖花粉压片糖果,包括以下重量百分比的原料:玛咖30%~40%,破壁松花粉25%~35%,破壁油菜花粉15%~25%,水苏糖10%~20%,蔗糖酯0.5%。
优选地,所述的玛咖花粉压片糖果,包括如下重量百分比的原料:玛咖33%~37%,破壁松花粉28%~32%,破壁油菜花粉18%~22%,水苏糖13%~17%,蔗糖酯0.5%。
更优选地,所述的玛咖花粉压片糖果,包括如下重量百分比的原料:玛咖35%,破壁松花粉30%,破壁油菜花粉20%,水苏糖14.5%,蔗糖酯0.5%。
优选地,所述的原料破壁松花粉、破壁油菜花粉纯度均为100%。
本发明还提供了一种玛咖花粉压片糖果的制备方法,包括以下步骤:
(1)预处理:将原料玛咖洗净,晾干,切片后冻干,备用;
(2)粗粉碎和过筛:将步骤(1)所得原料称量后粉碎,后过筛制得玛咖粗粉剂,粒度为75μm~150μm;
(3)超微粉碎:将步骤(2)所得原料进行超微粉碎至微米级,获得玛咖超微粉剂;
(4)混匀:将步骤(3)所得原料、破壁松花粉、破壁油菜花粉、水苏糖、蔗糖酯按重量百分数比例混合均匀;
(5)制粒和压片:将步骤(4)所得原料制粒、压片,制得成品。
优选地,所述的步骤(3)制备的玛咖超微粉剂,粒径为50μm~75μm。
与现有技术相比,本发明有益效果在于:实现超微粉碎玛咖粉、破壁松花粉、破壁油菜花粉、水苏糖等原料的有的结合,充分发挥了四者的协同作用,能有效抗衰老,抗疲劳,提高免疫力,维持人体内分泌平衡稳定,缓解女性更年期综合症;营养丰富,且易于被人体吸收,调理人体肠道菌群平衡。
具体实施方式
为了使本发明的目的、技术方案及优点更加清楚明白,以下结合实施例,对本发明进行进一步详细说明。应当理解,此处所描述的具体实施例仅用以解释本发明,并不用于限定本发明。
实施例1
一种玛咖花粉压片糖果,配方为:玛咖35g,破壁松花粉30g,破壁油菜花粉20g,水苏糖14.5g,蔗糖酯0.5g。
制备方法包括以下步骤:
(1)预处理:将原料玛咖洗净,晾干,切片后冻干,备用;
(2)粗粉碎和过筛:将步骤(1)所得原料称量后粉碎,后过筛制得玛咖粗粉剂,粒度为75μm~150μm;
(3)超微粉碎:将步骤(2)所得原料进行超微粉碎至微米级,获得玛咖超微粉剂,力度为50μm~75μm;
(4)混匀:将步骤(3)所得原料以及称量好的破壁松花粉、破壁油菜花粉、水苏糖、蔗糖酯混合均匀;
(5)制粒和压片:将步骤(4)所得原料制粒、压片,制得成品。
实施例2
一种玛咖花粉压片糖果,配方为:玛咖37g,破壁松花粉31g,破壁油菜花粉18g,水苏糖13.5g,蔗糖酯0.5g。
制备方法与实施例1相同。
实施例3
一种玛咖花粉压片糖果,配方为:玛咖33g,破壁松花粉28g,破壁油菜花粉22g,水苏糖16.5g,蔗糖酯0.5g。
制备方法与实施例1相同。
实施例4
一种玛咖花粉压片糖果,配方为:玛咖40g,破壁松花粉34g,破壁油菜花粉15g,水苏糖10.5g,蔗糖酯0.5g。
制备方法与实施例1相同。
实施例5
一种玛咖花粉压片糖果,配方为:玛咖30g,破壁松花粉25g,破壁油菜花粉25g,水苏糖19.5g,蔗糖酯0.5g。
制备方法与实施例1相同。
比较例1
一种玛咖花粉压片糖果,配方为:玛咖43g,破壁松花粉20g,破壁油菜花粉12g,水苏糖24.5g,蔗糖酯0.5g。
制备方法与实施例1相同。
比较例2
一种玛咖花粉压片糖果,配方与实施例1相同,制备方法不同。
制备方法包括以下步骤:
(1)预处理:将原料玛咖洗净,晾干,切片后冻干,备用;
(2)粉碎和过筛:将步骤(1)所得原料称量后粉碎,后过筛制得玛咖粗粉剂,粒度为75μm~150μm;
(3)混匀:将步骤(3)所得原料以及称量好的破壁松花粉、破壁油菜花粉、水苏糖、蔗糖酯混合均匀;
(4)制粒和压片:将步骤(4)所得原料制粒、压片,制得成品。
应用例1
以下测试实施例1~5,比较例1的营养成分含量。
蛋白质测定采用半微量凯式定氮法,总糖测定采用铁氰化钾滴定法,氨基酸含量测定采用LKB4400氨基酸自动分析仪,微量元素分析采用原子吸收分光光度计法,维生素A和E采用高效液相色谱法,维生素C采用靛蓝滴定法。结果见表1。
表1实施例1~5和比较例1制得的玛咖花粉压片糖果营养成分
由检测结果可知,实施例2~5的总体营养成分含量都相对较高,但都比实施例1低;比较例的总体营养成分含量相比于实施例1~5显著降低。因此,实施例1具有最高的营养成分含量,其原料配比最佳。
应用例2
以下测试实施例1~5、比较例1~2的感官指标。
取实施例1~5、比较例1~2的成品各3份,每份20g,共21份;放入透明玻璃杯中,加300ml热水冲调搅拌至成品完全溶解。实施例1的3份溶液标记为11、12、13;实施例2的3份溶液标记为21、22、23;实施例3的3份溶液标记为31、32、33;实施例4的3份溶液标记为41、42、43;实施例5的3份溶液标记为51、52、53;比较例1的3份溶液标记为61、62、63;比较例2的3份溶液标记为71、72、73。
经过观察溶液的浑浊度,溶液11~13,溶液21~23,溶液31~33,溶液41~43,溶液51~53,溶液61~63为均一稳定的淡黄色溶液,肉眼未见溶液浑浊分层,杯底无沉淀;溶液71~73为较均一稳定的淡黄色溶液,肉眼可见溶液上层颜色偏淡,下层颜色偏深,杯底有少量沉淀。
经过品尝溶液口感,溶液11~13,溶液21~23,溶液31~33,溶液41~43,溶液51~53,溶液61~63无明显异物或颗粒感;溶液71~73有少许异物或颗粒感,品尝至下层溶液异物或颗粒感更加明显。
由此可见,采用实施例1所述的制备方法制得的玛咖花粉压片糖果,其粒度更小更均匀,更易于被人体快速吸收,且口感更佳。
应用例3
以下测试实施例1~5和比较例1~2的抗衰老作用。
(1)试验材料:实施例1~5和比较例1~2的玛咖花粉压片糖果成品,试验用小鼠体重20~22g。
(2)试验方法:
小鼠喂养取试验用小鼠90只,雌雄兼用。其中10只月龄为3个月,为青年对照组,采用普通饲料喂养。
另外80只月龄为20个月,随机分成8组:衰老对照组10只,为衰老对照组,采用普通饲料喂养;衰老小鼠10只,编号为实施组A,采用实施例1制得的成品喂养;衰老小鼠10只,编号为实施组B,采用实施例2制得的成品喂养;衰老小鼠10只,编号为实施组C,采用实施例3制得的成品喂养;衰老小鼠10只,编号为实施组D,采用实施例4制得的成品喂养;衰老小鼠10只,编号为实施组E,采用实施例5制得的成品喂养;衰老小鼠10只,编号为比较组a,采用比较例1制得的成品喂养;衰老小鼠10只,编号为比较组b,采用比较例2制得的成品喂养。
青年小鼠体重为(20.2±2.0)g,衰老小鼠体重为(20.8±1.9)g,衰老小鼠由第21个月开始,按要求喂养不同饲料,喂养30d。
(3)试验指标测定:观察各组小鼠的生长情况,包括皮毛光滑度、活动敏捷度、体重三项指标。
(4)试验结果:见表2。
表2实施组A~E和比较组a制得的玛咖花粉压片糖果抗衰老作用试验结果
上述试验结果表明,相比于青年对照组和衰老对照组,实施组A~E,以及比较组a和b的小鼠均未出现继续衰老现象,且比青年对照组的体重增长更快,衰老对照组喂食第三周末已出现明显衰老和体重减少现象。相比于比较组a和b,实施组A~E的小鼠衰老程度更小,体重增长更快;其中,实施组A的小鼠皮毛最光滑,活动最灵敏,体重增长最快,抗衰老效果最明显。
由此推断,实施组A所对应的实施例1制得的玛咖花粉压片糖果具有最佳抗衰老作用。
Claims (6)
1.一种玛咖花粉压片糖果,其特征在于,包括以下重量百分比的原料:玛咖30%~40%,破壁松花粉25%~35%,破壁油菜花粉15%~25%,水苏糖10%~20%,蔗糖酯0.5%。
2.如权利要求1所述的一种玛咖花粉压片糖果,其特征在于,包括以下重量百分比的原料:玛咖33%~37%,破壁松花粉28%~32%,破壁油菜花粉18%~22%,水苏糖13%~17%,蔗糖酯0.5%。
3.如权利要求1所述的一种玛咖花粉压片糖果,其特征在于,包括以下重量百分比的原料:玛咖35%,破壁松花粉30%,破壁油菜花粉20%,水苏糖14.5%,蔗糖酯0.5%。
4.如权利要求1~3任一项所述的一种玛咖花粉压片糖果,其特征在于,破壁松花粉和破壁油菜花粉纯度均为100%。
5.一种权利要求1~3任一项所述的玛咖花粉压片糖果的制备方法,其特征在于,包括以下步骤:
(1)预处理:将原料玛咖洗净,晾干,切片后冻干,备用;
(2)粗粉碎和过筛:将步骤(1)所得原料称量后粉碎,后过筛制得玛咖粗粉剂,粒度为75μm~150μm;
(3)超微粉碎:将步骤(2)所得原料进行超微粉碎至微米级,获得玛咖超微粉剂;
(4)混匀:将步骤(3)所得原料、破壁松花粉、破壁油菜花粉、水苏糖、蔗糖酯按重量百分数比例混合均匀;
(5)制粒和压片:将步骤(4)所得原料制粒、压片,制得成品。
6.如权利要求5所述的一种玛咖花粉压片糖果的制备方法,其特征在于,步骤(3)所制备的玛咖超微粉剂,粒径为50μm~75μm。
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