CN108552398A - 一种虾青素软糖及其制备方法 - 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
- 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
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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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- 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
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- 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
- A23G3/364—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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- A—HUMAN NECESSITIES
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- 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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Abstract
本发明公开了一种虾青素软糖及其制备方法，所述的虾青素软糖是将原料重量份的虾青素15～40份、黄芪10～20份、五味子10～20份、海藻糖3～10份和益生元3～5份混匀后加入到糖胶液中搅拌均匀后进行真空浓缩至可溶性固形物达到65～70％得到软糖料，将软糖料经干燥、定型得到目标物虾青素软糖。制备方法包括糖胶液制备和软糖制备步骤。本发明所述的虾青素软糖在满足人们方便携带食用的需求下，还能大幅提高免疫力，并且不添加任何添加剂，同时能具备较好的口感，还兼有抗氧化、提高免疫力、延缓衰老、抑制自由基等生物功效。
Description
技术领域
本发明属于食品加工技术领域，具体涉及一种虾青素软糖及其制备方法。
背景技术
免疫力是指机体抵抗外来侵袭，维护体内环境稳定性的能力。空气中充满了各种各样的微生物:细菌、病毒、支原体、衣原体、真菌等等。在人体免疫力不足的情况下，它们都可以成为赶早班的病原体。虽然人体对不同的病原体会产生相应的抗体，以抵御再次感染，但抗体具有专一性和时限性，比如，链球菌抗体只能在较短时期内保护机体不受链球菌的再次侵犯，也并不能抵御其他病毒的感染。
现代医学科学发现，免疫是一个与衰老有密切关系的因素，免疫功能减退是衰老的最重要原因之一。机体免疫系统的一些特殊细胞能将入侵体内的细菌、病毒和体内已衰老死亡的细胞、已突变的细胞以及引起变态反应的物质，统统地加以吞噬和消灭，从体内环境的稳定，保持机体健康。但机体免疫功能在30岁左右就开始减退，这种变化是悄然、缓慢、持续地进行。提高免疫力的产品市场上很多，但还远远不能满足市场需求。因此，开发一种方便携带食用的产品是非常必要的。
发明内容
本发明的第一目的在于提供一种虾青素软糖；第二目的在于提供所述的虾青素软糖的制备方法。
本发明的第一目的是这样实现的，所述的虾青素软糖是将原料重量份的虾青素15～40份、黄芪10～20份、五味子10～20份、海藻糖3～10份和益生元3～5份混匀后加入到糖胶液中搅拌均匀后进行真空浓缩至可溶性固形物达到65～70％得到软糖料，将软糖料经干燥、定型得到目标物虾青素软糖。
本发明的第二目的是这样实现的，包括以下步骤：
A、糖胶液的制备：
1)将淀粉糖浆、蔗糖、木糖醇和水混合，加热搅拌熬至透明状，熬煮至水中的可溶性固形物达52～56％，得到糖液；
2)将明胶液加热至80～90℃并恒温，加入糖液混合均匀得到物料a；
3)然后恒温80～90℃下加入阿拉伯胶液，融合均匀得到糖胶液；
B、虾青素软糖的制备：
称量配方配比的各原料混合均匀后加入到糖胶液中，真空浓缩至可溶性固形物达到65～70％得到软糖料，将软糖料经干燥、定型得到目标物虾青素软糖。
本发明所述的虾青素软糖在满足人们方便携带食用的需求下，还能大幅提高免疫力，并且不添加任何添加剂，同时能具备较好的口感，还兼有抗氧化、提高免疫力、延缓衰老、抑制自由基等生物功效。
具体实施方式
下面结合实施例对本发明作进一步的说明，但不以任何方式对本发明加以限制，基于本发明教导所作的任何变换或替换，均属于本发明的保护范围。
本发明所述的虾青素软糖是将原料重量份的虾青素15～40份、黄芪10～20份、五味子10～20份、海藻糖3～10份和益生元3～5份混匀后加入到糖胶液中搅拌均匀后进行真空浓缩至可溶性固形物达到65～70％得到软糖料，将软糖料经干燥、定型得到目标物虾青素软糖。
所述的虾青素软糖是将原料重量份的虾青素20～30份、黄芪12～18份、五味子12～18份、海藻糖5～8份和益生元3～5份混匀后加入到糖胶液中搅拌均匀后进行真空浓缩至可溶性固形物达到65～70％得到软糖料，将软糖料经干燥、定型得到目标物虾青素软糖。
原料还包括重量份的复合维生素0.5～1.5份、氨基酸0.5～1.5份和复合微量元素0.05～1.0份。
所述的复合维生素为维生素A、维生素B1、维生素B2、维生素B6、维生素C和维生素E中的一种或几种。
所述的复合微量元素为锌、钙、铁和硒化合物中的一种或几种。
所述的虾青素是以雨生红球藻为原料提取得到。
本发明所述的虾青素软糖的制备方法，包括以下步骤：
A、糖胶液的制备：
1)将淀粉糖浆、蔗糖、木糖醇和水混合，加热搅拌熬至透明状，熬煮至水中的可溶性固形物达52～56％，得到糖液；
2)将明胶液加热至80～90℃并恒温，加入糖液混合均匀得到物料a；
3)然后恒温80～90℃下加入阿拉伯胶液，融合均匀得到糖胶液；
B、虾青素软糖的制备：
称量配方配比的各原料混合均匀后加入到糖胶液中，真空浓缩至可溶性固形物达到65～70％得到软糖料，将软糖料经干燥、定型得到目标物虾青素软糖。
以下具体实施案例的制备方法操作均通过如上步骤(包括糖胶液制备和软糖制备)完成，不同点为各具体实施案例原料配比。
实施例1
称量虾青素15g、黄芪10g、五味子10g、海藻糖3g和益生元3g。
实施例2
称量虾青素40g、黄芪20g、五味子20g、海藻糖10g和益生元5g。
实施例3
称量虾青素20g、黄芪12g、五味子12g、海藻糖5g和益生元4g。
实施例4
称量虾青素30g、黄芪18g、五味子18g、海藻糖8g和益生元4g。
实施例5
称量虾青素20g、黄芪15g、五味子15g、海藻糖5g和益生元4g。
实施例6
称量虾青素15g、黄芪10g、五味子10g、海藻糖3g、益生元3g、复合维生素0.05g、氨基酸0.5g和复合微量元素0.05g。
实施例7
称量虾青素40g、黄芪20g、五味子20g、海藻糖10g、益生元5g、复合维生素1.0g、氨基酸1.5g和复合微量元素1.0g。
实施例8
称量虾青素20g、黄芪12g、五味子12g、海藻糖5g、益生元4g、复合维生素0.05g、氨基酸1.5g和复合微量元素1.0g。
实施例9
称量虾青素30g、黄芪18g、五味子18g、海藻糖8g、益生元4g、复合维生素0.08g、氨基酸1.0g和复合微量元素0.08g。
实施例10
称量虾青素20g、黄芪15g、五味子15g、海藻糖5g、益生元4g、复合维生素0.8g、氨基酸0.8g和复合微量元素0.8g。
Claims (7)
1.一种虾青素软糖，其特征在于所述的虾青素软糖是将原料重量份的虾青素15～40份、黄芪10～20份、五味子10～20份、海藻糖3～10份和益生元3～5份混匀后加入到糖胶液中搅拌均匀后进行真空浓缩至可溶性固形物达到65～70％得到软糖料，将软糖料经干燥、定型得到目标物虾青素软糖。
2.根据权利要求1所述的虾青素软糖，其特征在于所述的虾青素软糖是将原料重量份的虾青素20～30份、黄芪12～18份、五味子12～18份、海藻糖5～8份和益生元3～5份混匀后加入到糖胶液中搅拌均匀后进行真空浓缩至可溶性固形物达到65～70％得到软糖料，将软糖料经干燥、定型得到目标物虾青素软糖。
3.根据权利要求1或2所述的虾青素软糖，其特征在于原料还包括重量份的复合维生素0.5～1.5份、氨基酸0.5～1.5份和复合微量元素0.05～1.0份。
4.根据权利要求3所述的虾青素软糖，其特征在于所述的复合维生素为维生素A、维生素B1、维生素B2、维生素B6、维生素C和维生素E中的一种或几种。
5.根据权利要求3所述的虾青素软糖，其特征在于所述的复合微量元素为锌、钙、铁和硒化合物中的一种或几种。
6.根据权利要求1或2所述的虾青素软糖，其特征在于所述的虾青素是以雨生红球藻为原料提取得到。
7.一种权利要求1～6任一所述的虾青素软糖的制备方法，其特征在于包括以下步骤：
A、糖胶液的制备：
1)将淀粉糖浆、蔗糖、木糖醇和水混合，加热搅拌熬至透明状，熬煮至水中的可溶性固形物达52～56％，得到糖液；
2)将明胶液加热至80～90℃并恒温，加入糖液混合均匀得到物料a；
3)然后恒温80～90℃下加入阿拉伯胶液，融合均匀得到糖胶液；
B、虾青素软糖的制备：
称量配方配比的各原料混合均匀后加入到糖胶液中，真空浓缩至可溶性固形物达到65～70％得到软糖料，将软糖料经干燥、定型得到目标物虾青素软糖。
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