CN108935883A - 一种天麻软糖及其制备方法 - Google Patents
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Classifications
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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
- A23G3/364—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
-
- 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
- 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
本发明公开了一种天麻软糖及其制备方法,涉及食品技术领域,该天麻软糖主要由以原料制得:天麻、枸杞、果蔬浆液、小麦膳食纤维、大豆多糖、抗性糊精、玉米胚芽油、橄榄油、紫苏籽油、大豆卵磷脂、营养强化剂、虎杖根多糖、桑叶多糖;本发明软糖含有大量的功能性多糖,其味道清新,口感软糯,富含矿物质和维生素、膳食纤维,可以促进肠胃蠕动,促进消化,增加食欲,有效提高机体营养吸收效率。
Description
技术领域
本发明涉及食品技术领域,特别涉及一种天麻软糖及其制备方法。
背景技术
天麻,中药材名。本品为兰科植物天麻的根茎。冬、春两季采挖,冬采者名冬麻,质量优良;春采者名春麻,质量不如冬麻好。挖出后,除去地上茎及须根,洗净泥土,用清水泡,及时擦去粗皮,随即放入清水或白矾水浸泡,再水煮或蒸透,至中心无白点时为度,取出晾干,晒干或烘干。功能主治为:息风,定惊。治眩晕眼黑,头风头痛,肢体麻木,半身不遂,语言蹇涩,小儿惊痫动风。《本经》:主恶气,久服益气力,长阴肥健。《别录》:消痈肿,下支满,疝,下血。《药性论》:治冷气顽痹,瘫缓不遂,语多恍惚,多惊失志。《日华子本草》:助阳气,补五劳七伤,通血脉,开窍。《开宝本草》:主诸风湿痹,四肢拘挛,小儿风痫、惊气,利腰膝,强筋力。张元素:治风虚眩晕头痛。《本草汇言》:主头风,头痛,头晕虚旋,癫痫强痉,四肢挛急,语言不顺,一切中风,风痰。
如今,软糖因富含丰富的维生素且具有果香味越来越受到人们的喜爱,通过现代工艺,加工成携带方便、开袋即食的小包装产品,是聚会、休闲、旅游的佳品。但目前市面上的水果软糖原料较少,口感单一,且营养价值不够丰富,而天麻含有多种活性成分,具有优良的保健功效,但是当前技术中将天麻应用到软糖中的研究并不多。
发明内容
为克服上述现有技术的缺陷,本发明提供一种天麻软糖及其制备方法。
具体是通过以下技术方案得以实现的:
一种天麻软糖,主要由以下重量份的原料制得:天麻10-15份、枸杞15-25份、果蔬浆液25-45份、小麦膳食纤维15-20份、大豆多糖9-13份、抗性糊精1-3份、玉米胚芽油3-5份、橄榄油3-5份、紫苏籽油4-6份、大豆卵磷脂1-2份、营养强化剂0.8-1.2份、虎杖根多糖2-5份、桑叶多糖3-8份。
进一步的,所述果蔬浆液由质量比为5:1:3:2:7的芦笋、甘蓝、西蓝花、胡萝卜、蓝莓制备而得。
进一步的,所述营养强化剂由质量比为3:1:1:1的柠檬酸铁、葡萄糖酸钙、苹果酸、绿原酸组成。
本发明所述的天麻软糖的制作方法,其特征在于,包括如下步骤:
(1)原料处理
将天麻、枸杞混合粉碎,将得到天麻复合粉碎物备用;将芦笋、甘蓝、西蓝花、胡萝卜、蓝莓打浆,浆液胶磨3-5次得到果蔬浆液备用;
(2)制糖
将天麻复合粉碎物与小麦膳食纤维、大豆多糖、抗性糊精混合均匀,加入混合料质量3-5的纯净水,在90-100℃下浸泡3-6min,加入玉米胚芽油、橄榄油、紫苏籽油混合均匀,将温度降低至50-60℃,加入大豆卵磷脂搅拌均匀,依次加入果蔬浆液、营养强化剂、虎杖根多糖、桑叶多糖,搅拌10-15min后减压干燥至含水量为30-45%即得所述软糖。
本发明的有益效果:
本发明软糖含有大量的功能性多糖,其味道清新,口感软糯,富含矿物质和维生素、膳食纤维,并且具有较高的能量密度,适合在高强度劳动之后迅速补充体力。本发明有活血散痰、祛风解毒、消炎止痛、去湿热黄疸、治慢性气管炎、降低血脂等功效,可以促进肠胃蠕动,促进消化,增加食欲,有效提高机体营养吸收效率。
具体实施方式
实施例1
一种天麻软糖,主要由以下原料制得:天麻10kg、枸杞25kg、果蔬浆液45kg、小麦膳食纤维15kg、大豆多糖9kg、抗性糊精3kg、玉米胚芽油5kg、橄榄油3kg、紫苏籽油6kg、大豆卵磷脂2kg、营养强化剂0.8kg、虎杖根多糖2kg、桑叶多糖3kg,其中,所述果蔬浆液由质量比为5:1:3:2:7的芦笋、甘蓝、西蓝花、胡萝卜、蓝莓制备而得;所述营养强化剂由质量比为3:1:1:1的柠檬酸铁、葡萄糖酸钙、苹果酸、绿原酸组成。
本发明所述的天麻软糖的制作方法,包括如下步骤:
(1)原料处理
将天麻、枸杞混合粉碎,将得到天麻复合粉碎物备用;将芦笋、甘蓝、西蓝花、胡萝卜、蓝莓打浆,浆液胶磨3次得到果蔬浆液备用;
(2)制糖
将天麻复合粉碎物与小麦膳食纤维、大豆多糖、抗性糊精混合均匀,加入混合料质量3的纯净水,在90℃下浸泡3min,加入玉米胚芽油、橄榄油、紫苏籽油混合均匀,将温度降低至50℃,加入大豆卵磷脂搅拌均匀,依次加入果蔬浆液、营养强化剂、虎杖根多糖、桑叶多糖,搅拌10min后减压干燥至含水量为30%即得所述软糖。
实施例2
一种天麻软糖,主要由以下原料制得:天麻15kg、枸杞25kg、果蔬浆液45kg、小麦膳食纤维20kg、大豆多糖13kg、抗性糊精3kg、玉米胚芽油5kg、橄榄油5kg、紫苏籽油6kg、大豆卵磷脂2kg、营养强化剂1.2kg、虎杖根多糖5kg、桑叶多糖8kg,其中,所述果蔬浆液由质量比为5:1:3:2:7的芦笋、甘蓝、西蓝花、胡萝卜、蓝莓制备而得;所述营养强化剂由质量比为3:1:1:1的柠檬酸铁、葡萄糖酸钙、苹果酸、绿原酸组成。
本发明所述的天麻软糖的制作方法,包括如下步骤:
(1)原料处理
将天麻、枸杞混合粉碎,将得到天麻复合粉碎物备用;将芦笋、甘蓝、西蓝花、胡萝卜、蓝莓打浆,浆液胶磨5次得到果蔬浆液备用;
(2)制糖
将天麻复合粉碎物与小麦膳食纤维、大豆多糖、抗性糊精混合均匀,加入混合料质量5的纯净水,在100℃下浸泡6min,加入玉米胚芽油、橄榄油、紫苏籽油混合均匀,将温度降低至60℃,加入大豆卵磷脂搅拌均匀,依次加入果蔬浆液、营养强化剂、虎杖根多糖、桑叶多糖,搅拌15min后减压干燥至含水量为45%即得所述软糖。
本发明的临床食疗案例
1、张某,男,41岁,某公司办公室文员,其工作压力较大,每天运动量较少,有便秘的症状,且其身高178cm,体重为75kg,按照餐前食用本发明软糖15g,食用本发明软糖一个月后体重减轻3.1kg,便秘症状消失。连续食用两个月后体重减轻7.5kg,连续饮用三个月后体重减轻9.1kg,且无任何副作用产生。
2、郑某,女,62岁,务农,身高153cm,体重67kg。食用本发明软糖一个月后体重减轻2.8kg(食用量同1),连续食用两个月后体重减轻9.4kg,连续食用三个月后体重减轻14.1kg,并且睡眠良好,体力充沛,无不良反应。
3、刘某,男,54岁,单位科员,由于工作原因,经常应酬,导致其身高163cm,体重73kg。食用本发明软糖5周后体重减轻2.3kg,连续饮用两个月后体重减轻6.0kg,并且早起时头晕的症状消失,每天睡眠质量有显著提高。
Claims (4)
1.一种天麻软糖,其特征在于,主要由以下重量份的原料制得:天麻10-15份、枸杞15-25份、果蔬浆液25-45份、小麦膳食纤维15-20份、大豆多糖9-13份、抗性糊精1-3份、玉米胚芽油3-5份、橄榄油3-5份、紫苏籽油4-6份、大豆卵磷脂1-2份、营养强化剂0.8-1.2份、虎杖根多糖2-5份、桑叶多糖3-8份。
2.根据权利要求1所述的天麻软糖,其特征在于,所述果蔬浆液由质量比为5:1:3:2:7的芦笋、甘蓝、西蓝花、胡萝卜、蓝莓制备而得。
3.根据权利要求1所述的天麻软糖,其特征在于,所述营养强化剂由质量比为3:1:1:1的柠檬酸铁、葡萄糖酸钙、苹果酸、绿原酸组成。
4.一种权利要求1-3任一项所述的天麻软糖的制作方法,其特征在于,包括如下步骤:
(1)原料处理
将天麻、枸杞混合粉碎,将得到天麻复合粉碎物备用;将芦笋、甘蓝、西蓝花、胡萝卜、蓝莓打浆,浆液胶磨3-5次得到果蔬浆液备用;
(2)制糖
将天麻复合粉碎物与小麦膳食纤维、大豆多糖、抗性糊精混合均匀,加入混合料质量3-5的纯净水,在90-100℃下浸泡3-6min,加入玉米胚芽油、橄榄油、紫苏籽油混合均匀,将温度降低至50-60℃,加入大豆卵磷脂搅拌均匀,依次加入果蔬浆液、营养强化剂、虎杖根多糖、桑叶多糖,搅拌10-15min后减压干燥至含水量为30-45%即得所述软糖。
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