CN108617845A - 一种葛仙米压片糖果的制作方法 - Google Patents
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Abstract
本发明公开了一种葛仙米压片糖果的制作方法，具体步骤包括：制备葛仙米藻胆蛋白粗提液、制备葛仙米多糖干粉、制作葛仙米干粉、称量混合制粒、干燥整粒、压片。一种葛仙米压片糖果，包括以下原料：葛仙米干粉10‑15重量份、葛仙米藻胆蛋白粗提液15‑25重量份、葛仙米多糖干粉10‑20重量份、水果粉5‑15重量份、柠檬酸1‑4重量份、黄豆奶粉8‑18重量份。本发明用葛仙米多糖干粉作为压片糖果的纯天然崩解剂，不但口感丰厚，而且细腻爽滑，还具有极高的医疗保健功效。此外葛仙米多糖干粉还具有显著的抗菌和防腐作用，可作为纯天然防腐剂，替代传统的防腐剂，营养全面，食用方便，可以满足不同消费人群的需要，老少皆宜。
Description
技术领域
本发明涉及生物技术领域，具体涉及一种葛仙米压片糖果的制作方法。
背景技术
压片糖果又称粉糖或片糖，也常被称作汽水糖。它是以精制糖粉为主体，添加奶粉、香料等填充料和淀粉糖浆、糊精、明胶等粘合剂，经制粒压片成型的混合物。
传统的压片糖果口感单一，含有大量的甜味剂，在制作压片糖果过程中会添加一定量的崩解剂和粘合剂，为了提高压片糖果外观品相、口感以及延长食品保质期，会加入一定量的食品添加剂，这些均会给消费者带来食用风险，不健康。随着生活水平的提高，人们渴望买到具有食药两用型的糖果，但目前市场上较为少有。
葛仙米，俗称水木耳又名固氮蓝藻，古称天仙茶，是一种天然藻类产品，含有丰富的藻类淀粉、蛋白质，具有人体所必须的8种氨基酸中的氨基酸，同时还富含活性多糖、多种维生素、藻胆素和类胡萝卜素，维生素B1、B2也高于一般菌藻类，其丰富的维生素E，使葛仙米具有抗老化、抗氧化以及抗癌的功能。
目前尚未见采用葛仙米来生产葛仙米压片糖果的报道。
发明内容
本发明的目的在于提供一种葛仙米压片糖果的制作方法，以解决上述背景技术中提出的问题。
为实现上述目的，本发明提供如下技术方案：
一种葛仙米压片糖果的制作方法，包括以下步骤：
步骤一，制备葛仙米藻胆蛋白粗提液：
(1)取葛仙米鲜品，清洗，晾干表面水分，采用反复冻融法处理表面无水的葛仙米鲜品；所述反复冻融法指将葛仙米鲜品在-10-4℃下冷冻1-2小时，取出放置于室温下5-10分钟，此过程反复3-5次；
(2)收集步骤(1)中释放出来的蓝紫色液体和葛仙米生物体残渣，所述蓝紫色液体即为葛仙米藻胆蛋白粗提液；
步骤二，制备葛仙米多糖干粉：
(1)以0.1～0.5mol/L的NaOH溶液于35-45℃处理步骤一中葛仙米藻胆蛋白粗提液制备过程中产生的葛仙米生物体残渣1.5-2.5h，然后用柠檬酸中和至中性；
(2)按照每100mg物料添加0.5-1.0mg木瓜蛋白酶的比例向步骤(1)所得溶液中添加木瓜蛋白酶，于40-45℃下提取8-10h，经过碱-酶复合处理，得到提取液；
(3)采用抽真空加热法将步骤(2)得到的提取液浓缩至体积为原体积的1/3-1/4，得葛仙米多糖凝胶营养液；
(4)将乙醇与步骤(3)所得的葛仙米多糖凝胶营养液混合，使乙醇浓度达到70-80％，即出现葛仙米多糖沉淀；
(5)离心回收步骤(4)中葛仙米多糖沉淀，经真空冷冻干燥得葛仙米多糖干品，粉碎成150-250目细粉后得葛仙米多糖干粉；
步骤三，制作葛仙米干粉：将步骤一中的剩余葛仙米残渣收集起来，烘干，采用粉碎机粉碎成150-250目的细粉，即得到葛仙米干粉；
步骤四，称量混合制粒：称取葛仙米干粉10-15重量份、葛仙米藻胆蛋白粗提液15-25重量份、葛仙米多糖干粉10-20重量份、水果粉5-15重量份、柠檬酸1-4重量份、黄豆奶粉8-18重量份在混合机中混合均匀后，过16目筛制得湿颗粒；
步骤五，干燥整粒：将湿颗粒在温度为35-45度的干燥箱中干燥，并用18目筛整粒，得到干颗粒；
步骤六，压片：将干颗粒中加入硬脂酸镁，并充分混合后进行压片，制得葛仙米压片糖果。
所述步骤二(4)中乙醇为无水乙醇或95％乙醇。
所述步骤四中水果粉是将新鲜水果经加工后磨成的粉，具体水果为苹果、菠萝、芒果、香蕉、草莓、木瓜、橙子、梨中的任一种或几种。
与现有技术相比，本发明具有如下的有益效果：
本发明利用葛仙米多糖干粉作为压片糖果的纯天然崩解剂，不但口感丰厚，而且细腻爽滑，更重要的是还具有极高的医疗保健功效。此外葛仙米多糖干粉还具有显著的抗菌和防腐作用，可作为纯天然防腐剂，替代传统的防腐剂。本发明针对目前人们对于绿色、环保、营养食品的需要，采用葛仙米、葛仙米藻胆蛋白粉、葛仙米多糖干粉、水果粉制成的葛仙米压片糖果，营养全面，食用方便，可以满足不同消费人群的需要，食用受众广，老少皆宜。
具体实施方式
下面结合具体实施例，对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：
一种葛仙米压片糖果的制作方法，包括以下步骤：
步骤一，制备葛仙米藻胆蛋白粗提液：
(1)取葛仙米鲜品，清洗，晾干表面水分，采用反复冻融法处理表面无水的葛仙米鲜品；所述反复冻融法指将葛仙米鲜品在-10-4℃下冷冻1-2小时，取出放置于室温下5-10分钟，此过程反复3-5次；
(2)收集步骤(1)中释放出来的蓝紫色液体和葛仙米生物体残渣，所述蓝紫色液体即为葛仙米藻胆蛋白粗提液；
步骤二，制备葛仙米多糖干粉：
(1)以0.1～0.5mol/L的NaOH溶液于35-45℃处理步骤一中葛仙米藻胆蛋白粗提液制备过程中产生的葛仙米生物体残渣1.5-2.5h，然后用柠檬酸中和至中性；
(2)按照每100mg物料添加0.5-1.0mg木瓜蛋白酶的比例向步骤(1)所得溶液中添加木瓜蛋白酶，于40-45℃下提取8-10h，经过碱-酶复合处理，得到提取液；
(3)采用抽真空加热法将步骤(2)得到的提取液浓缩至体积为原体积的1/3-1/4，得葛仙米多糖凝胶营养液；
(4)将95％乙醇与步骤(3)所得的葛仙米多糖凝胶营养液混合，使乙醇浓度达到70-80％，即出现葛仙米多糖沉淀；
(5)离心回收步骤(4)中葛仙米多糖沉淀，经真空冷冻干燥得葛仙米多糖干品，粉碎成150-250目细粉后得葛仙米多糖干粉；
步骤三，制作葛仙米干粉：将步骤一中的剩余葛仙米残渣收集起来，烘干，采用粉碎机粉碎成150-250目的细粉，即得到葛仙米干粉；
步骤四，称量混合制粒：称取葛仙米干粉10重量份、葛仙米藻胆蛋白粗提液15重量份、葛仙米多糖干粉10重量份、水果粉5重量份、柠檬酸1重量份、黄豆奶粉8重量份在混合机中混合均匀后，过16目筛制得湿颗粒；
步骤五，干燥整粒：将湿颗粒在温度为35-45度的干燥箱中干燥，并用18目筛整粒，得到干颗粒；
步骤六，压片：将干颗粒中加入硬脂酸镁，并充分混合后进行压片，制得葛仙米压片糖果。
实施例2：
一种葛仙米压片糖果的制作方法，包括以下步骤：
步骤一，制备葛仙米藻胆蛋白粗提液：
(1)取葛仙米鲜品，清洗，晾干表面水分，采用反复冻融法处理表面无水的葛仙米鲜品；所述反复冻融法指将葛仙米鲜品在-10-4℃下冷冻1-2小时，取出放置于室温下5-10分钟，此过程反复3-5次；
(2)收集步骤(1)中释放出来的蓝紫色液体和葛仙米生物体残渣，所述蓝紫色液体即为葛仙米藻胆蛋白粗提液；
步骤二，制备葛仙米多糖干粉：
(1)以0.1～0.5mol/L的NaOH溶液于35-45℃处理步骤一中葛仙米藻胆蛋白粗提液制备过程中产生的葛仙米生物体残渣1.5-2.5h，然后用柠檬酸中和至中性；
(2)按照每100mg物料添加0.5-1.0mg木瓜蛋白酶的比例向步骤(1)所得溶液中添加木瓜蛋白酶，于40-45℃下提取8-10h，经过碱-酶复合处理，得到提取液；
(3)采用抽真空加热法将步骤(2)得到的提取液浓缩至体积为原体积的1/3-1/4，得葛仙米多糖凝胶营养液；
(4)将无水乙醇与步骤(3)所得的葛仙米多糖凝胶营养液混合，使乙醇浓度达到70-80％，即出现葛仙米多糖沉淀；
(5)离心回收步骤(4)中葛仙米多糖沉淀，经真空冷冻干燥得葛仙米多糖干品，粉碎成150-250目细粉后得葛仙米多糖干粉；
步骤三，制作葛仙米干粉：将步骤一中的剩余葛仙米残渣收集起来，烘干，采用粉碎机粉碎成150-250目的细粉，即得到葛仙米干粉；
步骤四，称量混合制粒：称取葛仙米干粉12重量份、葛仙米藻胆蛋白粗提液20重量份、葛仙米多糖干粉15重量份、水果粉10重量份、柠檬酸2重量份、黄豆奶粉13重量份在混合机中混合均匀后，过16目筛制得湿颗粒；
步骤五，干燥整粒：将湿颗粒在温度为35-45度的干燥箱中干燥，并用18目筛整粒，得到干颗粒；
步骤六，压片：将干颗粒中加入硬脂酸镁，并充分混合后进行压片，制得葛仙米压片糖果。
实施例3：
一种葛仙米压片糖果的制作方法，包括以下步骤：
步骤一，制备葛仙米藻胆蛋白粗提液：
(1)取葛仙米鲜品，清洗，晾干表面水分，采用反复冻融法处理表面无水的葛仙米鲜品；所述反复冻融法指将葛仙米鲜品在-10-4℃下冷冻1-2小时，取出放置于室温下5-10分钟，此过程反复3-5次；
(2)收集步骤(1)中释放出来的蓝紫色液体和葛仙米生物体残渣，所述蓝紫色液体即为葛仙米藻胆蛋白粗提液；
步骤二，制备葛仙米多糖干粉：
(1)以0.1～0.5mol/L的NaOH溶液于35-45℃处理步骤一中葛仙米藻胆蛋白粗提液制备过程中产生的葛仙米生物体残渣1.5-2.5h，然后用柠檬酸中和至中性；
(2)按照每100mg物料添加0.5-1.0mg木瓜蛋白酶的比例向步骤(1)所得溶液中添加木瓜蛋白酶，于40-45℃下提取8-10h，经过碱-酶复合处理，得到提取液；
(3)采用抽真空加热法将步骤(2)得到的提取液浓缩至体积为原体积的1/3-1/4，得葛仙米多糖凝胶营养液；
(4)将无水乙醇与步骤(3)所得的葛仙米多糖凝胶营养液混合，使乙醇浓度达到70-80％，即出现葛仙米多糖沉淀；
(5)离心回收步骤(4)中葛仙米多糖沉淀，经真空冷冻干燥得葛仙米多糖干品，粉碎成150-250目细粉后得葛仙米多糖干粉；
步骤三，制作葛仙米干粉：将步骤一中的剩余葛仙米残渣收集起来，烘干，采用粉碎机粉碎成150-250目的细粉，即得到葛仙米干粉；
步骤四，称量混合制粒：称取葛仙米干粉15重量份、葛仙米藻胆蛋白粗提液25重量份、葛仙米多糖干粉20重量份、水果粉15重量份、柠檬酸4重量份、黄豆奶粉18重量份在混合机中混合均匀后，过16目筛制得湿颗粒；
步骤五，干燥整粒：将湿颗粒在温度为35-45度的干燥箱中干燥，并用18目筛整粒，得到干颗粒；
步骤六，压片：将干颗粒中加入硬脂酸镁，并充分混合后进行压片，制得葛仙米压片糖果。
此外，应当理解，虽然本说明书按照实施方式加以描述，但并非每个实施方式仅包含一个独立的技术方案，说明书的这种叙述方式仅仅是为清楚起见，本领域技术人员应当将说明书作为一个整体，各实施例中的技术方案也可以经适当组合，形成本领域技术人员可以理解的其他实施方式。
Claims (3)
1.一种葛仙米压片糖果的制作方法，其特征在于，包括以下步骤：
步骤一，制备葛仙米藻胆蛋白粗提液：
(1)取葛仙米鲜品，清洗，晾干表面水分，采用反复冻融法处理表面无水的葛仙米鲜品；所述反复冻融法指将葛仙米鲜品在-10-4℃下冷冻1-2小时，取出放置于室温下5-10分钟，此过程反复3-5次；
(2)收集步骤(1)中释放出来的蓝紫色液体和葛仙米生物体残渣，所述蓝紫色液体即为葛仙米藻胆蛋白粗提液；
步骤二，制备葛仙米多糖干粉：
(1)以0.1～0.5mol/L的NaOH溶液于35-45℃处理步骤一中葛仙米藻胆蛋白粗提液制备过程中产生的葛仙米生物体残渣1.5-2.5h，然后用柠檬酸中和至中性；
(2)按照每100mg物料添加0.5-1.0mg木瓜蛋白酶的比例向步骤(1)所得溶液中添加木瓜蛋白酶，于40-45℃下提取8-10h，经过碱-酶复合处理，得到提取液；
(3)采用抽真空加热法将步骤(2)得到的提取液浓缩至体积为原体积的1/3-1/4，得葛仙米多糖凝胶营养液；
(4)将乙醇与步骤(3)所得的葛仙米多糖凝胶营养液混合，使乙醇浓度达到70-80％，即出现葛仙米多糖沉淀；
(5)离心回收步骤(4)中葛仙米多糖沉淀，经真空冷冻干燥得葛仙米多糖干品，粉碎成150-250目细粉后得葛仙米多糖干粉；
步骤三，制作葛仙米干粉：将步骤一中的剩余葛仙米残渣收集起来，烘干，采用粉碎机粉碎成150-250目的细粉，即得到葛仙米干粉；
步骤四，称量混合制粒：称取葛仙米干粉10-15重量份、葛仙米藻胆蛋白粗提液15-25重量份、葛仙米多糖干粉10-20重量份、水果粉5-15重量份、柠檬酸1-4重量份、黄豆奶粉8-18重量份在混合机中混合均匀后，过16目筛制得湿颗粒；
步骤五，干燥整粒：将湿颗粒在温度为35-45度的干燥箱中干燥，并用18目筛整粒，得到干颗粒；
步骤六，压片：将干颗粒中加入硬脂酸镁，并充分混合后进行压片，制得葛仙米压片糖果。
2.根据权利要求1所述一种葛仙米压片糖果的制作方法，其特征在于，所述步骤二(4)中乙醇为无水乙醇或95％乙醇。
3.根据权利要求1所述一种葛仙米压片糖果的制作方法，其特征在于，所述步骤四中水果粉是将新鲜水果经加工后磨成的粉，具体水果为苹果、菠萝、芒果、香蕉、草莓、木瓜、橙子、梨中的任一种或几种。
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