CN107981011A - 一种山捻橘皮糖 - Google Patents
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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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
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- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
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Abstract
本发明涉及水果糖制作技术领域，具体为一种山捻橘皮糖,由以下原料组成：山捻汁、山捻泥、糖制橘皮、白砂糖、葡萄糖、淀粉、脱脂奶粉、果胶、蛋清、坚果粉、食用天然色素。本发明充分利用山捻营养丰富的特点，来补充人体所需的成分，再利用火龙果汁、橘皮有利通便的特点，有效解决了食用过多山捻易引起便秘这一问题，同时通过白砂糖、葡萄糖、脱脂奶粉来增加山捻的甜味，通过果胶、蛋清、坚果粉增加糖果的韧劲，使得山捻橘皮糖味道更加香甜，口感更佳，同时将山捻制成糖果更加便于携带和食用，不受季节影响，因此在水果糖制作技术领域具有大规模推广应用的前景。
Description
技术领域
本发明涉及水果糖制作技术领域，具体为一种山捻橘皮糖。
背景技术
山捻含有较为全面的营养成分，其中含粗脂肪7.97%、粗蛋白6.21%、粗纤维34.97%、木质素31.76%、总糖18.53t%、还原糖15.52%、维生素C28.8%、维生素H10.19mg/100g、S-胡萝卜素0.388mg/100g，天门氡氨酸含量高达124.7mg/L、缬氨酸71.7mg/L、色氨酸44.2mg/L、丙氨酸43.9mg/L、谷氨酸42.7mg/L，而人体所需的多种矿物质中，钙、镁更高达56.10μg/g。根据传统中医理论，山捻具有养血止血、涩肠固精、收敛止血的作用，主治血虚体弱、吐血、鼻衄、劳伤咳血、便血、崩漏、遗精、带下等病症。因此山捻一直以来都是人们喜爱吃的食物之一，但目前人们经常食用山捻时遇到三个问题：一是出差时携带和食用不方便，二是受季节影响，三是食用较多后容易引起便秘。
发明内容
针对上述存在的问题，本发明一种山捻橘皮糖，充分利用山捻营养丰富的特点，来补充人体所需的成分，再利用火龙果汁、橘皮有利通便的特点，有效解决了食用过多山捻易引起便秘这一问题，同时通过白砂糖、葡萄糖、脱脂奶粉来增加山捻的甜味，通过果胶、蛋清、坚果粉增加糖果的韧劲，使得山捻橘皮糖味道更加香甜，口感更佳，同时将山捻制成糖果更加便于携带和食用，不受季节影响，有效解决了上述问题。
本发明采用了以下技术方案：
一种山捻橘皮糖，其特征在于,由以下重量份原料组成：山捻汁10-15份、山捻泥20-25份、糖制橘皮10-15份、白砂糖25-30份、葡萄糖15-20份、淀粉15-20份、脱脂奶粉3-5份、果胶0.3-0.6份、蛋清0.5-1份、坚果粉0.8-2份、食用天然色素0.05-0.08份。
进一步的，所述山捻汁和山捻泥的制备方法为将洗净去皮后的山捻放入搅拌机搅拌，搅拌过程中加入糖浆，然后渣汁分离制成山捻汁和山捻泥，所述搅拌机搅拌时每分钟旋转160-190转。
进一步的，所述山捻汁使用前1小时加入火龙果汁并摇匀，山捻汁与火龙果汁的比例为5:2。
进一步的，所述糖浆浓度为60%，由麦芽糖和水配制而成。
进一步的，所述糖制橘皮的制备方法为将洗净后的橘皮放入清水中煮沸，捞出沥干，晾晒1-2天后将其切成小方块放入锅中用蔗糖液熬煮12分钟，捞出后晾干。
进一步的，所述淀粉由绿豆淀粉和小麦淀粉按3:1的比例配制而成。
进一步的，所述食用天然色素由花青素、西红柿红、甜菜红、姜黄素、类胡萝卜素按2:2:1:0.5:1的比例组成。
进一步的，所述花青素为玫瑰红色花青素或艳红色花青素中的任意一种。本发明的有益效果如下：
本发明一种山捻橘皮糖，充分利用山捻营养丰富的特点，来补充人体所需的成分，再利用火龙果汁、橘皮有利通便的特点，有效解决了食用过多山捻易引起便秘这一问题，同时通过白砂糖、葡萄糖、脱脂奶粉来增加山捻的甜味，通过果胶、蛋清、坚果粉增加糖果的韧劲，使得山捻橘皮糖味道更加香甜，口感更佳，同时将山捻制成糖果更加便于携带和食用，不受季节影响，因此在水果糖制作技术领域具有大规模推广应用的前景，适合产业化大规模推广利用。
具体实施方式
下面结合实施例对一种山捻橘皮糖，作进一步说明。本发明实施例中的技术方案进行清楚、完整地描述，显然，所描述的实施例仅仅是本发明一部分实施例，而不是全部的实施例。基于本发明中的实施例，本领域普通技术人员在没有做出创造性劳动的前提下所获得的所有其他实施例，都属于本发明保护的范围。
实施例1
一种山捻橘皮糖，由以下重量份原料组成：山捻汁10份、山捻泥20份、糖制橘皮10份、白砂糖25份、葡萄糖15份、淀粉15份、脱脂奶粉3份、果胶0.3份、蛋清0.5份、坚果粉0.8份、食用天然色素0.05份；所述山捻汁和山捻泥的制备方法为将洗净去皮后的山捻放入搅拌机搅拌，搅拌过程中加入糖浆，然后渣汁分离制成山捻汁和山捻泥，所述搅拌机搅拌时每分钟旋转160转；所述山捻汁使用前1小时加入火龙果汁并摇匀，山捻汁与火龙果汁的比例为5:2；所述糖浆浓度为60%，由麦芽糖和水配制而成；所述糖制橘皮的制备方法为将洗净后的橘皮放入清水中煮沸，捞出沥干，晾晒1天后将其切成小方块放入锅中用蔗糖液熬煮12分钟，捞出后晾干；所述淀粉由绿豆淀粉和小麦淀粉按3:1的比例配制而成；所述食用天然色素由花青素、西红柿红、甜菜红、姜黄素、类胡萝卜素按2:2:1:0.5:1的比例组成；所述花青素为玫瑰红色花青素。
实施例2
一种山捻橘皮糖，由以下重量份原料组成：山捻汁15份、山捻泥25份、糖制橘皮15份、白砂糖30份、葡萄糖20份、淀粉20份、脱脂奶粉5份、果胶0.6份、蛋清1份、坚果粉2份、食用天然色素0.08份；所述山捻汁和山捻泥的制备方法为将洗净去皮后的山捻放入搅拌机搅拌，搅拌过程中加入糖浆，然后渣汁分离制成山捻汁和山捻泥，所述搅拌机搅拌时每分钟旋转190转；所述山捻汁使用前1小时加入火龙果汁并摇匀，山捻汁与火龙果汁的比例为5:2；所述糖浆浓度为60%，由麦芽糖和水配制而成；所述糖制橘皮的制备方法为将洗净后的橘皮放入清水中煮沸，捞出沥干，晾晒2天后将其切成小方块放入锅中用蔗糖液熬煮12分钟，捞出后晾干；所述淀粉由绿豆淀粉和小麦淀粉按3:1的比例配制而成；所述食用天然色素由花青素、西红柿红、甜菜红、姜黄素、类胡萝卜素按2:2:1:0.5:1的比例组成；所述花青素为艳红色花青素中。
实施例3
一种山捻橘皮糖，由以下重量份原料组成：山捻汁12份、山捻泥23份、糖制橘皮13份、白砂糖28份、葡萄糖17份、淀粉17份、脱脂奶粉4份、果胶0.5份、蛋清0.8份、坚果粉1份、食用天然色素0.06份；所述山捻汁和山捻泥的制备方法为将洗净去皮后的山捻放入搅拌机搅拌，搅拌过程中加入糖浆，然后渣汁分离制成山捻汁和山捻泥，所述搅拌机搅拌时每分钟旋转170转；所述山捻汁使用前1小时加入火龙果汁并摇匀，山捻汁与火龙果汁的比例为5:2；所述糖浆浓度为60%，由麦芽糖和水配制而成；所述糖制橘皮的制备方法为将洗净后的橘皮放入清水中煮沸，捞出沥干，晾晒1.5天后将其切成小方块放入锅中用蔗糖液熬煮12分钟，捞出后晾干；所述淀粉由绿豆淀粉和小麦淀粉按3:1的比例配制而成；所述食用天然色素由花青素、西红柿红、甜菜红、姜黄素、类胡萝卜素按2:2:1:0.5:1的比例组成；所述花青素为玫瑰红色花青素。
上述实施例为本发明较佳的实施方式，但本发明的实施方式并不受上述实施例的限制，其他未背离本发明的精神实质与原理所做的改变、修饰、替换、组合、简化，均视为等效的置换方式，都包含在本发明的保护范围之内。
Claims (8)
1.一种山捻橘皮糖，其特征在于,由以下重量份原料组成：山捻汁10-15份、山捻泥20-25份、糖制橘皮10-15份、白砂糖25-30份、葡萄糖15-20份、淀粉15-20份、脱脂奶粉3-5份、果胶0.3-0.6份、蛋清0.5-1份、坚果粉0.8-2份、食用天然色素0.05-0.08份。
2.根据权利要求1所述的一种山捻橘皮糖，其特征在于：所述山捻汁和山捻泥的制备方法为将洗净去皮后的山捻放入搅拌机搅拌，搅拌过程中加入糖浆，然后渣汁分离制成山捻汁和山捻泥，所述搅拌机搅拌时每分钟旋转160-190转。
3.根据权利要求1所述的一种山捻橘皮糖，其特征在于：所述山捻汁使用前1小时加入火龙果汁并摇匀，山捻汁与火龙果汁的比例为5:2。
4.根据权利要求2所述的一种山捻橘皮糖，其特征在于：所述糖浆浓度为60%，由麦芽糖和水配制而成。
5.根据权利要求1所述的一种山捻橘皮糖，其特征在于：所述糖制橘皮的制备方法为将洗净后的橘皮放入清水中煮沸，捞出沥干，晾晒1-2天后将其切成小方块放入锅中用蔗糖液熬煮12分钟，捞出后晾干。
6.根据权利要求1所述的一种山捻橘皮糖，其特征在于：所述淀粉由绿豆淀粉和小麦淀粉按3:1的比例配制而成。
7.根据权利要求1所述的一种山捻橘皮糖，其特征在于：所述食用天然色素由花青素、西红柿红、甜菜红、姜黄素、类胡萝卜素按2:2:1:0.5:1的比例组成。
8.根据权利要求7所述的一种山捻橘皮糖，其特征在于：所述花青素为玫瑰红色花青素或艳红色花青素中的任意一种。
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