CN108378188B - Germinated brown rice soybean peptide tablet candy and preparation method thereof - Google Patents
Germinated brown rice soybean peptide tablet candy and preparation method thereof Download PDFInfo
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- CN108378188B CN108378188B CN201810532943.7A CN201810532943A CN108378188B CN 108378188 B CN108378188 B CN 108378188B CN 201810532943 A CN201810532943 A CN 201810532943A CN 108378188 B CN108378188 B CN 108378188B
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- brown rice
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- 238000002360 preparation method Methods 0.000 title claims abstract description 19
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- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
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- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
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- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
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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
- A23G3/42—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
-
- 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
- A23G3/44—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing peptides or proteins
-
- 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
- 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
- A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Botany (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Confectionery (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention relates to a germinated brown rice soybean peptide tablet candy and a preparation method thereof, belonging to the field of deep processing of agricultural products, wherein the main process of the germinated brown rice soybean peptide tablet candy comprises the following steps: screening raw materials, processing raw materials, cooking, pulping, liquefying, saccharifying, preparing soft materials, granulating, drying, grading, drying, tabletting and the like. The invention takes the germinated brown rice as the main material, adds the soybean peptide to supplement the nutritive value, and mixes and adds the auxiliary materials such as white granulated sugar, maltitol and the like for seasoning. According to the invention, the problems of rough mouthfeel and difficult digestion and absorption of the germinated brown rice are solved through the processes of cooking, saccharification, soft material preparation, granulation and the like, the soybean peptide is added in a powder form to introduce the nutritional functional components and the flavor of the germinated brown rice, and finally the leisure food which has the nutrition and the flavor of grains and beans and is rich in gamma-aminobutyric acid, arginine, glutamic acid and dietary fiber is obtained. The invention has simple process and is suitable for industrialized production.
Description
Technical Field
The invention belongs to the technical field of deep processing of agricultural products, relates to composite product processing of agricultural products, and more particularly relates to a germinated brown rice soybean peptide tablet candy and a preparation method thereof.
Background
The brown rice is a grain obtained by hulling rice by a rice huller, the nutrition and health care value of the brown rice are far higher than that of white rice, rice bran and germ parts in the brown rice contain rich vitamin B and vitamin E, and the brown rice contains higher contents of trace elements such as potassium, magnesium, zinc, iron, manganese and the like, so that the brown rice is beneficial to preventing cardiovascular diseases and anemia. It also retains a large amount of dietary fiber, and has effects in promoting proliferation of intestinal beneficial bacteria, accelerating intestinal peristalsis, softening feces, and preventing constipation and intestinal cancer; the dietary fiber can be combined with cholesterol in bile to promote the discharge of cholesterol, thereby helping patients with hyperlipidemia to reduce blood lipid. The germinated brown rice obtained after the brown rice is germinated not only has the content of essential amino acid, soluble protein, glutathione, inositol hexaphosphate and other nutrient components increased, but also contains rich gamma-aminobutyric acid, and has the physiological functions of improving brain activity, reducing blood pressure, improving liver and kidney functions and the like.
The soybean peptide is a short peptide mixture obtained by hydrolyzing soybean protein through enzyme, has the characteristics of high solubility, easy absorption and low viscosity, has the functions of reducing blood pressure, resisting oxidation, reducing cholesterol and the like, and is a health-care product with wide prospect.
At present, cereal tabletting candies in the market of China are not abundant, raw materials mainly comprise dietary fiber tabletting candies formed by mixing multiple cereals, the raw material formula and the process are lack of innovation, and the digestion and absorption of other foods are influenced due to excessive dietary fiber components. The taste of the tabletted candy is limited to milk or fruit taste, and the tabletted candy cannot meet the consumption trend of cereal nutrition and health in food of consumers, so that the cereal type tabletted candy with sweet, healthy, delicious, safe and green taste is necessary to prepare.
Disclosure of Invention
1. Problems to be solved
In order to overcome the problems in the prior art, the invention aims to provide a component formula of the germinated brown rice soybean peptide tablet candy, and the invention aims to obtain a leisure food which has the nutrition and the flavor of grains and beans, is rich in gamma-aminobutyric acid, arginine, glutamic acid and dietary fiber by the processes of cooking, saccharifying, preparing soft materials, granulating and the like.
2. Technical scheme
In order to solve the problems, the technical scheme adopted by the invention is as follows:
the germinated brown rice soybean peptide tablet candy comprises the following components in parts by weight: 0.4-2 parts of germinated brown rice saccharification liquid, 3-13 parts of soybean peptide powder, 5-13 parts of white granulated sugar, 7-14 parts of maltitol, 0.25-0.5 part of potassium sorbate, 10-16 parts of dried orange peel seasoning powder, 1-2 parts of sodium carboxymethylcellulose and 0.5-1 part of magnesium stearate.
Furthermore, the dried tangerine peel seasoning powder is obtained by crushing dried tangerine peel, grinding the dried tangerine peel into powder and sieving the powder by a 100-mesh sieve.
Further, the preparation method of the germinated brown rice saccharification liquid comprises the steps of roasting the germinated brown rice at 150 ℃ for 10-20 min, grinding the roasted germinated brown rice into powder, adding 5-10 times of water by weight, and soaking the powder at room temperature to obtain rice pulp; adding CaCl2Liquefying enzyme to rice pulp, heating at 70 deg.C for 15min, and inactivating enzyme at 90 deg.C for 30min to obtain liquefied solution; cooling the liquefied solution to 60 ℃, adjusting the pH value to 4.2-4.5 by using citric acid, adding saccharifying enzyme to saccharify for 5-6 h at the temperature of 60-70 ℃, heating to 80-90 ℃ to inactivate the enzyme for 10min, cooling to 60-70 ℃, centrifuging at 12000rpm to obtain supernatant, namely the germinated brown rice saccharifying solution.
Further, in the preparation process of the germinated brown rice saccharification liquid, the weight parts of the raw materials are respectively as follows: 100 portions of germinated brown rice and CaCl20.2 part, 0.4-0.6 part of liquefying enzyme and 0.4-0.6 part of saccharifying enzyme.
Further, the preparation method of the germinated brown rice comprises the following steps: cleaning brown rice, placing a proper amount of the brown rice into a tray, flatly paving the tray on a water-proof constant-temperature incubator frame, soaking the brown rice in water, enabling the water surface to be slightly higher than the thickness of the brown rice, and germinating at the constant temperature of 30 ℃ for 20-30 hours to obtain germinated brown rice.
A preparation method of the germinated brown rice soybean peptide tablet candy comprises the following steps:
(1) preparing a soft material: mixing soybean peptide powder, white granulated sugar, maltitol, potassium sorbate and dried orange peel seasoning powder, adding the germinated brown rice saccharified liquid and ethanol, and uniformly stirring to obtain a soft material;
(2) granulating, drying and finishing: uniformly mixing the soft material and sodium carboxymethylcellulose to prepare wet granules, drying, and sieving with a 20-mesh sieve to obtain dry granules;
(3) tabletting: and mixing the dry granules with magnesium stearate, and tabletting by using a rotary tablet press to obtain the germinated brown rice soybean peptide tabletting candy.
Further, the drying method in the step 2 is drying at 40 ℃ until the particles are dry and non-sticky.
Further, the ethanol in the step 1 is 95% ethanol.
Further, the addition amount of the ethanol is as follows: adding 5mL of 95% ethanol into 30g of soft material auxiliary materials, wherein the soft material auxiliary materials are a mixture of soybean peptide powder, white granulated sugar, maltitol, potassium sorbate and dried orange peel seasoning powder.
3. Advantageous effects
Compared with the prior art, the invention has the beneficial effects that:
(1) according to the invention, the germinated brown rice is selected as the main material to replace the traditional milk, fruits and the like, the content of dietary fibers, B vitamins, vitamin E, mineral substances and the like in the brown rice is far higher than that of single products such as the milk, the fruits and the like, and the endogenous enzyme of the brown rice is activated by germination, so that the nutritional ingredients of the brown rice are maintained, the content of partial nutritional ingredients is increased, and the taste is improved; in addition, after the germinated brown rice is saccharified, macromolecular sugar is converted into maltose or glucose, so that the flavor and the nutritional value of the tablet candy are improved.
(2) Although the germinated brown rice is rich in nutrition, the germinated brown rice is rough in taste and not easy to digest, and is rarely applied to production of tablet candy. The soybean peptide powder is added into the tabletted candy, so that the taste of the germinated brown rice saccharification liquid is improved, the nutrient substances and functional characteristics of the tabletted candy can be increased, and the consumption trend of food safety, green and nutrition of consumers in China at present is met.
(3) According to the invention, the germinated brown rice saccharification liquid, the soybean peptide powder and the dried orange peel seasoning powder are compounded, and the obtained tablet candy product has sour and sweet taste and aftertaste due to the special compounding proportion.
(4) The tabletted candy disclosed by the invention is a composite processed product with nutrition and flavor of grains and beans, and the use of the germinated brown rice saccharification liquid, the soybean peptide powder and the dried orange peel seasoning powder overcomes the defects of rough taste and single nutritional value of the tabletted candy while increasing the diversification of the tabletted candy product.
(5) The method has the advantages of simple process, reasonable procedure and strong operability, and is suitable for industrial production.
Detailed Description
The invention is further described with reference to specific examples.
The brown rice used in each of the examples and comparative examples of the present invention was purchased from commercial market saw ltd. Selecting brown rice with smooth surface, no spots, yellow embryo and full grain shape, wherein all indexes of the brown rice accord with the national safety standard; cleaning brown rice, placing a proper amount of the brown rice into a tray, flatly paving the tray on a water-proof constant-temperature incubator frame, soaking the brown rice in water, enabling the water surface to be slightly higher than the thickness of the brown rice, and germinating at the constant temperature of 30 ℃ for 20-30 hours to obtain germinated brown rice.
The soybean peptide powder is purchased from Tangchen Beijiangqun GmbH.
The adopted dried tangerine peel seasoning powder is obtained by crushing dried tangerine peel in a high-speed universal grinding machine, grinding the crushed tangerine peel into powder and sieving the powder through a 100-mesh sieve, wherein the dried tangerine peel is prepared by Jiabao paijiu dried tangerine peel.
Example 1
The germinated brown rice soybean peptide tablet candy of the embodiment has the following formula (parts by weight): 0.4 part of germinated brown rice saccharification liquid, 3.5 parts of soybean peptide powder, 8 parts of white granulated sugar, 10 parts of maltitol, 0.5 part of potassium sorbate, 16 parts of dried orange peel seasoning powder, 1 part of sodium carboxymethylcellulose and 1 part of magnesium stearate.
Wherein, the formula of the germinated brown rice saccharification liquid is as follows (by weight): 100 portions of germinated brown rice and CaCl20.2 part of solid, 0.4 part of liquefying enzyme and 0.4 part of saccharifying enzyme.
Specifically, the preparation method of the germinated brown rice soybean peptide tablet candy comprises the following steps:
(1) preparing a germinated brown rice saccharification liquid: baking germinated brown rice at 150 deg.C for 20min, grinding, adding 5 times of water, and soaking at room temperature to obtain rice pulp; adding CaCl2Liquefying enzyme to rice pulp, heating at 70 deg.C for 15min, and inactivating enzyme at 90 deg.C for 30min to obtain liquefied solution; cooling the liquefied solution to 60 ℃, adjusting the pH value to 4.2 by using citric acid, adding saccharifying enzyme to saccharify for 5h at 70 ℃, heating to 90 ℃ to inactivate the enzyme for 10min, cooling to 60 ℃, centrifuging at 12000rpm to obtain supernatant, namely the germinated brown rice saccharifying solution.
(2) Preparing a soft material: mixing soybean peptide powder, white granulated sugar, maltitol, potassium sorbate and dried orange peel seasoning powder, adding the saccharified liquid and 95% ethanol (5 mL of 95% ethanol is added to every 30g of soft material auxiliary material which is the mixture of the soybean peptide powder, the white granulated sugar, the maltitol, the potassium sorbate and the dried orange peel seasoning powder in the step (1)), and uniformly stirring to obtain a soft material;
(3) granulating, drying and finishing: uniformly mixing the soft material obtained in the step 2 with sodium carboxymethylcellulose to prepare wet granules, drying at 40 ℃ for 35min until the granules are dry and are not sticky, and sieving with a 20-mesh sieve to obtain dry granules;
(4) tabletting: and (4) mixing the dry granules obtained in the step (3) with magnesium stearate, and tabletting by using a rotary tablet press to obtain the germinated brown rice soybean peptide tabletting candy.
Example 2
The germinated brown rice soybean peptide tablet candy of the embodiment has the following formula (parts by weight): 0.82 part of germinated brown rice saccharification liquid, 3.5 parts of soybean peptide powder, 8 parts of white granulated sugar, 10 parts of maltitol, 0.5 part of potassium sorbate, 16 parts of dried orange peel seasoning powder, 1 part of sodium carboxymethylcellulose and 1 part of magnesium stearate.
Wherein, the formula of the germinated brown rice saccharification liquid is as follows (by weight): 100 portions of germinated brown rice and CaCl20.2 part of solid, 0.4 part of liquefying enzyme and 0.4 part of saccharifying enzyme.
Specifically, the preparation method of the germinated brown rice soybean peptide tablet candy comprises the following steps:
(1) preparing a germinated brown rice saccharification liquid: baking germinated brown rice at 150 deg.C for 20min, grinding, adding 5 times of water, and soaking at room temperature to obtain rice pulp; adding CaCl2Liquefying enzyme to rice pulp, heating at 70 deg.C for 15min, and inactivating enzyme at 90 deg.C for 30min to obtain liquefied solution; cooling the liquefied solution to 60 ℃, adjusting the pH value to 4.2 by using citric acid, adding saccharifying enzyme to saccharify for 5h at 70 ℃, heating to 90 ℃ to inactivate the enzyme for 10min, cooling to 60 ℃, centrifuging at 12000rpm to obtain supernatant, namely the germinated brown rice saccharifying solution.
(2) Preparing a soft material: mixing soybean peptide powder, white granulated sugar, maltitol, potassium sorbate and dried orange peel seasoning powder, adding the saccharified liquid and 95% ethanol (5 mL of 95% ethanol is added to every 30g of soft material auxiliary materials), and uniformly stirring to obtain a soft material;
(3) granulating, drying and finishing: uniformly mixing the soft material obtained in the step 2 with sodium carboxymethylcellulose to prepare wet granules, drying at 40 ℃ for 35min until the granules are dry and are not sticky, and sieving with a 20-mesh sieve to obtain dry granules;
(4) tabletting: and (4) mixing the dry granules obtained in the step (3) with magnesium stearate, and tabletting by using a rotary tablet press to obtain the germinated brown rice soybean peptide tabletting candy.
Example 3
The germinated brown rice soybean peptide tablet candy of the embodiment has the following formula (parts by weight): 1.25 parts of germinated brown rice saccharification liquid, 3.5 parts of soybean peptide powder, 8 parts of white granulated sugar, 10 parts of maltitol, 0.5 part of potassium sorbate, 16 parts of dried orange peel seasoning powder, 1 part of sodium carboxymethylcellulose and 1 part of magnesium stearate.
Wherein, the formula of the germinated brown rice saccharification liquid is as follows (by weight): 100 portions of germinated brown rice and CaCl20.2 part of solid, 0.4 part of liquefying enzyme and 0.4 part of saccharifying enzyme.
Specifically, the preparation method of the germinated brown rice soybean peptide tablet candy comprises the following steps:
(1) preparing a germinated brown rice saccharification liquid: baking germinated brown rice at 150 deg.C for 20min, grinding, adding 5 times of water, and soaking at room temperature to obtain rice pulp; adding CaCl2Liquefying enzyme to rice pulp, heating at 70 deg.C for 15min, and inactivating enzyme at 90 deg.C for 30min to obtain liquefied solution; cooling the liquefied solution to 60 ℃, adjusting the pH value to 4.2 by using citric acid, adding saccharifying enzyme to saccharify for 5h at 70 ℃, heating to 90 ℃ to inactivate the enzyme for 10min, cooling to 60 ℃, centrifuging at 12000rpm to obtain supernatant, namely the germinated brown rice saccharifying solution.
(2) Preparing a soft material: mixing soybean peptide powder, white granulated sugar, maltitol, potassium sorbate and dried orange peel seasoning powder, adding the saccharified liquid and 95% ethanol (5 mL of 95% ethanol is added to every 30g of soft material auxiliary materials), and uniformly stirring to obtain a soft material;
(3) granulating, drying and finishing: uniformly mixing the soft material obtained in the step 2 with sodium carboxymethylcellulose to prepare wet granules, drying at 40 ℃ for 35min until the granules are dry and are not sticky, and sieving with a 20-mesh sieve to obtain dry granules;
(4) tabletting: and (4) mixing the dry granules obtained in the step (3) with magnesium stearate, and tabletting by using a rotary tablet press to obtain the germinated brown rice soybean peptide tabletting candy.
Example 4
This example was prepared identically to example 1, with only a difference in formulation.
The germinated brown rice soybean peptide tablet candy of the embodiment has the following formula (parts by weight): 1.67 parts of germinated brown rice saccharification liquid, 3.5 parts of soybean peptide powder, 8 parts of white granulated sugar, 9 parts of maltitol, 0.5 part of potassium sorbate, 16 parts of dried orange peel seasoning powder, 1 part of sodium carboxymethylcellulose and 1 part of magnesium stearate.
Wherein, the formula of the germinated brown rice saccharification liquid is as follows (by weight): 100 portions of germinated brown rice and CaCl20.2 part of solid, 0.4 part of liquefying enzyme and 0.4 part of saccharifying enzyme.
Example 5
This example was prepared identically to example 1, with only a difference in formulation.
The germinated brown rice soybean peptide tablet candy of the embodiment has the following formula (parts by weight): 1.67 parts of germinated brown rice saccharification liquid, 7.5 parts of soybean peptide powder, 8 parts of white granulated sugar, 9 parts of maltitol, 0.5 part of potassium sorbate, 16 parts of dried orange peel seasoning powder, 1 part of sodium carboxymethylcellulose and 1 part of magnesium stearate.
Wherein, the formula of the germinated brown rice saccharification liquid is as follows (by weight): 100 portions of germinated brown rice and CaCl20.2 part of solid, 0.4 part of liquefying enzyme and 0.4 part of saccharifying enzyme.
Example 6
This example was prepared identically to example 1, with only a difference in formulation.
The germinated brown rice soybean peptide tablet candy of the embodiment has the following formula (parts by weight): 1.67 parts of germinated brown rice saccharification liquid, 12.4 parts of soybean peptide powder, 8 parts of white granulated sugar, 9 parts of maltitol, 0.5 part of potassium sorbate, 16 parts of dried orange peel seasoning powder, 1 part of sodium carboxymethylcellulose and 1 part of magnesium stearate.
Wherein, the formula of the germinated brown rice saccharification liquid is as follows (by weight): 100 portions of germinated brown rice and CaCl20.2 part of solid, 0.4 part of liquefying enzyme and 0.4 part of saccharifying enzyme.
Example 7
This example was prepared identically to example 1, with only a difference in formulation.
The germinated brown rice soybean peptide tablet candy of the embodiment has the following formula (parts by weight): 1.67 parts of germinated brown rice saccharification liquid, 3.5 parts of soybean peptide powder, 5.8 parts of white granulated sugar, 10 parts of maltitol, 0.5 part of potassium sorbate, 16 parts of dried orange peel seasoning powder, 1 part of sodium carboxymethylcellulose and 1 part of magnesium stearate.
Wherein, the formula of the germinated brown rice saccharification liquid is as follows (by weight): 100 parts of germinated brown rice, 0.2 part of CaCl2 solid, 0.4 part of liquefying enzyme and 0.4 part of saccharifying enzyme.
Example 8
This example was prepared identically to example 1, with only a difference in formulation.
The germinated brown rice soybean peptide tablet candy of the embodiment has the following formula (parts by weight): 1.67 parts of germinated brown rice saccharification liquid, 3.5 parts of soybean peptide powder, 10.9 parts of white granulated sugar, 9 parts of maltitol, 0.5 part of potassium sorbate, 16 parts of dried orange peel seasoning powder, 1 part of sodium carboxymethylcellulose and 1 part of magnesium stearate.
Wherein, the formula of the germinated brown rice saccharification liquid is as follows (by weight): 100 portions of germinated brown rice and CaCl20.2 part of solid, 0.4 part of liquefying enzyme and 0.4 part of saccharifying enzyme.
Example 9
This example was prepared identically to example 1, with only a difference in formulation.
The germinated brown rice soybean peptide tablet candy of the embodiment has the following formula (parts by weight): 1.67 parts of germinated brown rice saccharification liquid, 3.5 parts of soybean peptide powder, 5.8 parts of white granulated sugar, 7 parts of maltitol, 0.5 part of potassium sorbate, 16 parts of dried orange peel seasoning powder, 1 part of sodium carboxymethylcellulose and 1 part of magnesium stearate.
Wherein, the formula of the germinated brown rice saccharification liquid is as follows (by weight): 100 portions of germinated brown rice and CaCl20.2 part of solid, 0.4 part of liquefying enzyme and 0.4 part of saccharifying enzyme.
Example 10
This example was prepared identically to example 1, with only a difference in formulation.
The germinated brown rice soybean peptide tablet candy of the embodiment has the following formula (parts by weight): 1.2 parts of germinated brown rice saccharification liquid, 5 parts of soybean peptide powder, 13 parts of white granulated sugar, 14 parts of maltitol, 0.5 part of potassium sorbate, 16 parts of dried orange peel seasoning powder, 1 part of sodium carboxymethylcellulose and 1 part of magnesium stearate.
Wherein, the formula of the germinated brown rice saccharification liquid is as follows (by weight): 100 portions of germinated brown rice and CaCl20.2 part of solid, 0.4 part of liquefying enzyme and 0.4 part of saccharifying enzyme.
Comparative example 1
This comparative example is substantially the same as the formulation and preparation method of example 7 except that maltitol is changed to 1 part and 3.5 parts of germinated brown rice powder is added in step 2.
Comparative example 2
This comparative example is substantially the same as the formulation and preparation method of example 4 except that maltitol is changed to 10 parts and in addition, soybean peptide powder is increased to 16.8 parts.
The beverages prepared in the examples and comparative examples were subjected to quality analysis and sensory evaluation by the following tests.
Sensory evaluation method: 50 people (half of men and women) are invited to carry out trial eating of the germinated brown rice soybean peptide tablet candy, the average value of the trial eating scores is taken for statistics, and the evaluation criteria are shown in table 1.
TABLE 1 sensory evaluation criteria for germinated brown rice soybean peptide tabletted candies
The results of the quality analysis and sensory evaluation are shown in tables 2 and 3.
TABLE 2 results of quality analysis of the tabletted candies of examples 1 to 10 and comparative examples 1 to 2
TABLE 3 sensory evaluation results of the tabletted candies of examples 1 to 10 and comparative examples 1 to 2
The taste of the germinated brown rice soybean peptide tablet candy can be influenced by the compounding proportion of the additives, and as can be seen from table 2, the germinated brown rice soybean peptide tablet candy prepared by the process disclosed by the invention is proper in sweetness, and high in contents of protein, polypeptide and GABA, and as can be seen from table 3, the germinated brown rice soybean peptide tablet candy prepared by the process disclosed by the invention has the advantages of pure product color, mellow taste, unique flavor and aromatic flavor.
Compared with the prior art, the germinated brown rice powder is added in the comparative example 1 for compounding and tabletting, so that although the contents of protein and polypeptide are improved, the taste proportion is not consistent, and the granulation is difficult in the tabletting process and the tabletting and forming are difficult; compared with the prior art, the content of the soybean peptide powder is increased in the comparative example 2, the defects in the aspects of hardness, taste and flavor can be seen, multiple experiments prove that the effect of increasing the content of the soybean peptide on the aspect of increasing the richness of nutrient components of the candy is not obvious, and the excessive addition of the soybean peptide powder can easily promote the candy to have high hygroscopicity after tabletting, so that the germinated brown rice saccharified liquid and the soybean peptide powder are reasonably compounded to generate a synergistic effect, so that the obtained candy product has fresh and sweet taste and is rich in aftertaste.
In conclusion, the preparation process of the germinated brown rice soybean peptide tablet candy provided by the embodiment of the invention can comprehensively utilize the nutritional ingredients of the germinated brown rice and the soybean peptide; the prepared germinated brown rice soybean peptide tablet candy is pure in color, mellow in taste, unique in flavor, aromatic in flavor and stable in quality.
The embodiments described above are some, but not all embodiments of the invention. The detailed description of the embodiments of the present invention is not intended to limit the scope of the invention as claimed, but is merely representative of selected embodiments of the invention. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Claims (5)
1. The germinated brown rice soybean peptide tablet candy is characterized by comprising the following components in parts by weight: 0.4-2 parts of germinated brown rice saccharification liquid, 3-13 parts of soybean peptide powder, 5-13 parts of white granulated sugar, 7-14 parts of maltitol, 0.25-0.5 part of potassium sorbate, 10-16 parts of dried orange peel seasoning powder, 1-2 parts of sodium carboxymethylcellulose and 0.5-1 part of magnesium stearate; the dried tangerine peel seasoning powder is obtained by crushing dried tangerine peel, grinding the dried tangerine peel into powder and sieving the powder by a 100-mesh sieve;
the preparation method of the germinated brown rice saccharification liquid comprises the steps of roasting the germinated brown rice at 150 ℃ for 10-20 min, grinding the roasted germinated brown rice into powder, adding 5-10 times of water by weight, and soaking the powder at room temperature to obtain rice pulp; adding CaCl2Liquefying enzyme to rice pulp, heating at 70 deg.C for 15min, and inactivating enzyme at 90 deg.C for 30min to obtain liquefied solution; cooling the liquefied solution to 60 ℃, adjusting the pH value to 4.2-4.5 by using citric acid, adding saccharifying enzyme to saccharify for 5-6 h at the temperature of 60-70 ℃, heating to 80-90 ℃ to inactivate the enzyme for 10min, cooling to 60-70 ℃, centrifuging at 12000rpm to obtain supernatant, namely the germinated brown rice saccharifying solution;
in the preparation process of the germinated brown rice saccharification liquid, the raw materials in parts by weight are as follows: 100 portions of germinated brown rice and CaCl20.2 part, 0.4-0.6 part of liquefying enzyme and 0.4-0.6 part of saccharifying enzyme;
the preparation method of the germinated brown rice comprises the following steps: cleaning brown rice, placing a proper amount of the brown rice into a tray, flatly paving the tray on a water-proof constant-temperature incubator frame, soaking the brown rice in water, enabling the water surface to be slightly higher than the thickness of the brown rice, and germinating at the constant temperature of 30 ℃ for 20-30 hours to obtain germinated brown rice.
2. The method for preparing the germinated brown rice soybean peptide tabletted candy as claimed in claim 1, comprising the steps of:
(1) preparing a soft material: mixing soybean peptide powder, white granulated sugar, maltitol, potassium sorbate and dried orange peel seasoning powder, adding the germinated brown rice saccharified liquid and ethanol, and uniformly stirring to obtain a soft material;
(2) granulating, drying and finishing: uniformly mixing the soft material and sodium carboxymethylcellulose to prepare wet granules, drying, and sieving with a 20-mesh sieve to obtain dry granules;
(3) tabletting: and mixing the dry granules with magnesium stearate, and tabletting by using a rotary tablet press to obtain the germinated brown rice soybean peptide tabletting candy.
3. The method for preparing the germinated brown rice soybean peptide tabletted candy according to claim 2, wherein the drying method in the step (2) is drying at 40 ℃ until the granules are dried and are not sticky.
4. The method for preparing the germinated brown rice soybean peptide tabletted candy according to claim 2, wherein the ethanol in the step (1) is 95% ethanol.
5. The preparation method of the germinated brown rice soybean peptide tabletted candy as claimed in claim 2, wherein the addition amount of the ethanol is as follows: adding 5mL of 95% ethanol into 30g of soft material auxiliary materials, wherein the soft material auxiliary materials are a mixture of soybean peptide powder, white granulated sugar, maltitol, potassium sorbate and dried orange peel seasoning powder.
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| CN101077092A (en) * | 2006-05-25 | 2007-11-28 | 福建农林大学 | Germinated brown rice yoghourt and preparation method thereof |
| CN105076649A (en) * | 2015-09-14 | 2015-11-25 | 北京科慧通智慧科技有限公司 | Blueberry pressed candies capable of delaying ageing and preparation method of blueberry pressed candies |
| CN107712249A (en) * | 2017-11-27 | 2018-02-23 | 威海百合生物技术股份有限公司 | A kind of pressed candy and preparation method thereof |
| CN107969541A (en) * | 2017-11-27 | 2018-05-01 | 威海养经堂医药科技有限公司 | A kind of cardiac muscle peptide pressed candy |
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| CN101077092A (en) * | 2006-05-25 | 2007-11-28 | 福建农林大学 | Germinated brown rice yoghourt and preparation method thereof |
| CN105076649A (en) * | 2015-09-14 | 2015-11-25 | 北京科慧通智慧科技有限公司 | Blueberry pressed candies capable of delaying ageing and preparation method of blueberry pressed candies |
| CN107712249A (en) * | 2017-11-27 | 2018-02-23 | 威海百合生物技术股份有限公司 | A kind of pressed candy and preparation method thereof |
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