CN108634077A - 一种麦冬风味糖浆及其制备方法 - Google Patents
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- 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
- 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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Abstract
本发明公开了一种麦冬风味糖浆及其制备方法,包括以下重量百分比组分:麦芽糖10~40%,F55果葡糖浆30~60%,麦冬水5~15%,柠檬酸0.02~0.2%,山梨酸钾0.01~0.1%,天然甜味剂0~0.02%,瓜尔胶0~0.05%,阿拉伯胶0~0.1%。其制备方法如下:(1)麦冬加20‑40倍水,熬煮、过滤,制麦冬水;(2)在80℃搅拌罐中,加入麦芽糖、F55果葡糖浆和麦冬水,并搅拌溶化;(3)将预先溶解好的食品添加剂依次加入搅拌罐,保温搅拌3min;(4)调节糖浆至预定浓度。本发明生产的麦冬糖浆色泽微黄透亮,具有麦冬的轻微药香香气,并具有清心润肺、消痰止嗽、行水生津的作用,可用于冲调奶茶或其他饮品,能显著提升原饮品的口感和香味。
Description
技术领域
本发明涉及糖浆加工技术领域,具体涉及一种麦冬风味糖浆及其制备方法。
背景技术
奶茶、咖啡、豆浆等饮品都属于快消品行业,深受大众喜爱,其巨大的消耗量也加大了人类对相关加工行业原料的需求量,所以快消饮品的加工原料也蕴含着巨大的发掘空间和商业价值。按照国民的饮食习惯,在饮用奶茶、咖啡或豆浆等饮品一般都需要添加适量糖块或糖粒进行调剂,简单便捷,但有两方面缺陷:糖在溶化时,需要一定的时间,在饮用初期,甜味较淡,之后会越来越甜腻,影响饮品口感;单纯以蔗糖或焦糖进行调剂,仅具有单一甜味,缺乏多层次的饮用体验,且无任何保健养生功效。
麦冬又名沿阶草、书带草、麦门冬等,为百合科沿阶草属多年生常绿草本植物,根茎可入药,《本草分经》记载“麦冬性微寒,甘、微苦,具有润肺清心、泻热生津、化痰止呕、治嗽行水之功效”。麦冬应用于速食饮品中,可改变饮品原有成分和结构,增加香气,提高饮品药用价值和保健性能。因此,如何合理复配麦冬和糖浆生产一种新型饮品冲调剂是提升原饮品的口感和养生功效的解决措施。
申请号为CN201611249177.0的专利,公开养胃中药糖浆,通过熬煮麦冬和多种草药,制备该养胃中药糖浆,但是成分过于复杂,糖浆性状难以鉴定,可能会引发部分人群的过敏和不适症状。申请号为CN201610245976.4的专利,公开一种小儿止咳糖浆及其制备方法,将麦冬与其他成分进行调配,制出该止咳糖浆,但是成分中的石膏和麻黄药性过强,不能长期食用,无法作为奶茶或其他饮品的冲调剂。
发明内容
针对现有技术的不足之处,本发明的目的在于提供一种麦冬风味糖浆及其制备方法。
本发明的技术方案概述如下:
一种麦冬风味糖浆,包括以下重量百分比组分:麦芽糖10~40%,F55果葡糖浆30~60%,麦冬水5~15%,柠檬酸0.02~0.2%,山梨酸钾0.01~0.1%,天然甜味剂0~0.02%,瓜尔胶0~0.05%,阿拉伯胶0~0.1%。
优选的是,所述麦冬风味糖浆包括以下重量百分比组分:麦芽糖35~40%、F55果葡糖浆45~50%,麦冬水10.7~14.6%,柠檬酸0.14~0.18%,山梨酸钾0.08~0.1%,天然甜味剂0.01~0.02%,瓜尔胶0.02~0.03%,阿拉伯胶0.05~0.07%。
优选的是,所述天然甜味剂包括甜菊糖、甘草酸二钠、竹芋甜素的一种或多种。
本发明还提供一种麦冬风味糖浆的制备方法,包括如下步骤:
(1)将麦冬粉碎成5~7mm颗粒后,加入20~40倍重量蒸馏水,大火加热煮沸后,以文火继续煎煮30min,过滤,得麦冬水,待用;
(2)称量麦芽糖、F55果葡糖浆、麦冬水,并依次加入搅拌罐中,在80℃条件下,以250rpm转速保温搅拌至混合糖液完全溶化;
(3)加等重量水溶解柠檬酸、山梨酸钾、天然甜味剂、瓜尔胶、阿拉伯胶后,逐次加入搅拌罐中,以300rpm转速保温搅拌3min;
(4)调节糖浆至质量百分浓度为65~75%,DE值为57~63%。
本发明的有益效果:
(1)本发明结合中医学理论和糖浆加工原理研制新型麦冬糖浆,生产出的糖浆具有较高的保健价值,且麦冬用量科学合理,无副作用,安全稳定,能滋养脾胃、清心润肺、消痰止嗽、行水生津,对于感冒和支气管炎患者具有较好疗效;
(2)本发明生产的麦冬糖浆作为一种辅助糖浆,用于冲调奶茶或其他饮品,可显著提升原饮品的口感和香味,口中余香回味悠长,具有明显生津增香作用,相比于直接加糖块或糖粒,速溶性更显著,方便消费者在短时间内品尝到质地均一的饮品,且甜味成分多样,使人体验到多层次的甜味,此外,麦冬的轻微药香香气赋予糖浆独特风味;
(3)本发明采用纯物理的加工方式,不破坏原料的天然风味和营养价值,且操作简单便捷、设备少、成本低,适合大规模生产加工,具有较高的经济效应和社会价值。
具体实施方式
下面结合实施例对本发明做进一步的详细说明,以令本领域技术人员参照说明书文字能够据以实施。
实施例1
(1)将麦冬粉碎成5mm颗粒后,加入20倍重量蒸馏水,大火加热煮沸后,以文火继续煎煮30min,过滤,得麦冬水,待用;
(2)称取350g麦芽糖、500gF55果葡糖浆、107g麦冬水,并依次加入搅拌罐中,在80℃条件下,以250rpm转速保温搅拌至混合糖液完全溶化;
(3)称取14g柠檬酸、8g山梨酸钾、1g甜菊糖、2g瓜尔胶、5g阿拉伯胶,加等量水溶解后,逐次加入搅拌罐中,以300rpm转速保温搅拌3min;
(4)调节糖浆至质量百分浓度为65%,DE值为57%。
实施例2
(1)将麦冬粉碎成6mm颗粒后,加入.30倍重量蒸馏水,大火加热煮沸后,以文火继续煎煮30min,过滤,得麦冬水,待用;
(2)称取375g麦芽糖、475gF55果葡糖浆、126.5g麦冬水,并依次加入搅拌罐中,在80℃条件下,以250rpm转速保温搅拌至混合糖液完全溶化;
(3)称取16g柠檬酸、9g山梨酸钾、1.5g甘草酸二钠、2.5g瓜尔胶、6g阿拉伯胶,加等量水溶解后,逐次加入搅拌罐中,以300rpm转速保温搅拌3min;
(4)调节糖浆至质量百分浓度为70%,DE值为60%。
实施例3
(1)将麦冬粉碎成7mm颗粒后,加入40倍重量蒸馏水,大火加热煮沸后,以文火继续煎煮30min,过滤,得麦冬水,待用;
(2)称取400g麦芽糖、450gF55果葡糖浆、146g麦冬水,并依次加入搅拌罐中,在80℃条件下,以250rpm转速保温搅拌至混合糖液完全溶化;
(3)称取18g柠檬酸、10g山梨酸钾、2g竹芋甜素、3g瓜尔胶、7g阿拉伯胶,加等量水溶解后,逐次加入搅拌罐中,以300rpm转速保温搅拌3min;
(4)调节糖浆至质量百分浓度为75%,DE值为63%。
实施例4~6和对比例1~4的制备方法与实施例2相同,但各组分重量百分比不同,区别如下表所示:
实施例1~6和对比例1~4分别与奶茶、咖啡、豆浆、牛奶进行调配,随机选取500人,分为10组,每组50人,依次编号为实1~6、对1~4,各组人员分别饮用采用相应实施例或对比例调配的奶茶、咖啡、豆浆、牛奶,并对其口感和香气进行评分,评分标准为1-10,最后取平均值计数,并连续30天饮用各实施例或对比例调配的任意饮品,记录每天感冒咳嗽人数,计算每组每日平均感冒人数,记作X,结果如下表所示:
由上表可知,实施例2在口感上明显优于其他实施例和对比例,实施例3的香气最浓郁且消痰止嗽效果最佳。
尽管本发明的实施方案已公开如上,但其并不仅仅限于说明书和实施方式中所列运用,它完全可以被适用于各种适合本发明的领域,对于熟悉本领域的人员而言,可容易地实现另外的修改,因此在不背离权利要求及等同范围所限定的一般概念下,本发明并不限于特定的细节。
Claims (4)
1.一种麦冬风味糖浆,其特征在于,包括以下重量百分比组分:麦芽糖10~40%,F55果葡糖浆30~60%,麦冬水5~15%,柠檬酸0.02~0.2%,山梨酸钾0.01~0.1%,天然甜味剂0~0.02%,瓜尔胶0~0.05%,阿拉伯胶0~0.1%。
2.根据权利要求1所述一种麦冬风味糖浆,其特征在于,所述麦冬风味糖浆包括以下重量百分比组分:麦芽糖35~40%、F55果葡糖浆45~50%,麦冬水10.7~14.6%,柠檬酸0.14~0.18%,山梨酸钾0.08~0.1%,天然甜味剂0.01~0.02%,瓜尔胶0.02~0.03%,阿拉伯胶0.05~0.07%。
3.根据权利要求1所述一种麦冬风味糖浆,其特征在于,所述天然甜味剂包括甜菊糖、甘草酸二钠、竹芋甜素的一种或多种。
4.根据权利要求1~3任意一项所述一种麦冬风味糖浆的制备方法,其特征在于,包括如下步骤:
(1)将麦冬粉碎成5~7mm颗粒后,加入20~40倍重量蒸馏水,大火加热煮沸后,以文火继续煎煮30min,过滤,得麦冬水,待用;
(2)称量麦芽糖、F55果葡糖浆、麦冬水,并依次加入搅拌罐中,在80℃条件下,以250rpm转速保温搅拌至混合糖液完全溶化;
(3)加等重量水溶解柠檬酸、山梨酸钾、天然甜味剂、瓜尔胶、阿拉伯胶后,逐次加入搅拌罐中,以300rpm转速保温搅拌3min;
(4)调节糖浆至质量百分浓度为65~75%,DE值为57~63%。
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