CN108991213A - 一种桑椹软糖的制作方法 - Google Patents
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Classifications
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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
- A23G3/48—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
- A23G3/36—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
- 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
Abstract
一种桑椹软糖的制作方法,其制作步骤为:(1)按重量份取:桑椹碎粒20~50份,红糖30~60份,淀粉10~25份,果胶10~20份,明胶5~10份;(2)将红糖放入容器中,并加入清水和淀粉,然后搅拌加热至出现粘稠时停止加热,最后加入果胶和明胶,搅拌至完全溶解,得到糖浆;红糖与清水的重量比为10:(3~5);(3)将桑椹碎粒和糖浆混合均匀,然后浇模成型,冷却凝固后取出,包装后得到桑椹软糖产品。本发明的桑椹软糖的制作方法简单,拓宽桑椹在食品上的应用,丰富桑椹产品的种类,满足市场需求。
Description
技术领域
本发明属于食品加工的技术领域,具体是一种桑椹软糖的制作方法。
背景技术
桑椹(拉丁名:Fructus Mori)是桑科桑属多年生木本植物桑树的果实,椭圆形,长1—3厘米,表面不平滑。未成熟时为绿色,逐渐成长变为白色、红色,成熟后为紫红色或紫黑色,味酸甜。《本草新编》有“紫者为第一,红者次之,青则不可用”的记载。新鲜桑椹含水率为85%左右,其基本营养组分有转化糖(9.19%)、游离酸(1.86%)、粗纤维(0.91%)、灰分(0.66%)、粗蛋白(0.38%)等,同时含有16种氨基酸、7种维生素和锌、锰、钙等微量元素(施俊香,1999)。黄酮类物质含量为0. 41%,主要为芦丁和槲皮素(吴祖芳等,2005):白藜芦醇含量为0.0144%,比葡萄果皮中白藜芦醇的含量高出5倍(朱祥瑞,2007)。桑椹又名桑果早在两千多年前桑椹已是中国皇帝御用的补品。因桑树特殊的生长环境使桑果具有天然生长无任何污染的特点所以桑椹又被称为“民间圣果”。它含有丰富的活性蛋白、维生素A原、B1、B2、PP及C、氨基酸、苹果酸、琥珀酸、酒石酸、胡萝卜素、矿物质钙、磷、铁、铜、锌等成分营养是苹果的5-6倍是葡萄的4倍具有多种功效被医学界誉为“二十一世纪的最佳保健果品”。常吃桑椹能显著提高人体免疫力具有延缓衰老美容养颜的功效。桑葚既可入食又可入药中医认为桑葚味甘酸性微寒入心、肝、肾经为滋补强壮、养心益智佳果。具有补血滋阴生津止渴润肠燥等功效,主治阴血不足而致的头晕目眩耳鸣、心悸、烦躁失眠、腰膝酸软、须发早白、消渴、口干、大便干结等症。
随着人们生活水平的提高,人们越来越注重保健养生,由于桑椹具有种特殊作用,桑椹需求量也越来越大。桑椹酸甜可口,其口感好,已被加工成桑椹酒、桑椹干、桑椹果汁、桑椹果醋、桑椹果酱等各种营养或保健食品。为了丰富桑椹产品品种,拓宽其应用,可利用桑椹开发桑椹糖,使其成为在婚嫁喜庆、欢度节日、接待客人等必备的食品。
发明内容
本发明的目的是在于拓宽桑椹在食品上的应用,丰富桑椹产品的种类,提供一种桑椹软糖的制作方法。
本发明采用的技术方案为:
一种桑椹软糖的制作方法,其步骤为:
(1)按重量份取:桑椹碎粒20~50份,红糖30~60份,淀粉10~25份,果胶10~20份,明胶5~10份;
(2)将红糖放入容器中,并加入清水和淀粉,然后搅拌加热至出现粘稠时停止加热,最后加入果胶和明胶,搅拌至完全溶解,得到糖浆;红糖与清水的重量比为10:(3~5);
(3)将桑椹碎粒和糖浆混合均匀,然后浇模成型,冷却凝固后取出,包装后得到桑椹软糖产品。
所述的桑椹碎粒的制作过程为:
(1)将体积浓度为1%~2%的壳聚糖水溶液加热至90℃~100℃后,加入干净新鲜的桑椹浸烫20~40秒钟;
(2)将浸烫后的桑椹利用微波烘干机烘干至含水量低于15%;
(3)将干燥后的桑椹去除果柄;并粉碎成粒度小于3mm的桑椹碎粒,即得。
加入新鲜桑椹浸烫时,体积浓度为1%~2%的壳聚糖水溶液需淹没新鲜桑椹,并慢速顺时针或逆时针搅拌,只能沿着一个方向搅拌,不能顺时针和逆时针交替搅拌,搅拌不能过快,搅拌太快新鲜桑椹浸烫会不够均匀,会影响桑椹的品质,搅拌转速应低于30r/min。
壳聚糖的平均分子质量为5000~50000。壳聚糖(chitosan)是由自然界广泛存在的几丁质(chitin)经过脱乙酰作用得到的,化学名称为聚葡萄糖胺(1-4)-2-氨基-B-D葡萄糖,自1859年,法国人Rouget首先得到壳聚糖后,这种天然高分子的生物官能性和相容性、血液相容性、安全性、微生物降解性等优良性能被各行各业广泛关注,在医药、食品、化工、化妆品、水处理、金属提取及回收、生化和生物医学工程等诸多领域的应用研究取得了重大进展。针对患者,壳聚糖降血脂、降血糖的作用已有研究报告。
所述的自动剪柄机包括振动床、皮带轮、剪切刀和刀盘,振动床由振动床支架固定在地面,振动床上安装有网筛,振动床头部通过摇臂连接偏心转轴,偏心转轴通过皮带轮固定架固定,偏心转轴中间安装有通过电动机由皮带传动的皮带轮,电动机由电动机支架固定,振动床尾部设置有振动床出口,振动床下放置有刀盘,刀盘上安装有与网筛孔一一对应的剪切刀,刀盘由刀盘支架固定在地面。
所述的振动床支架由韧性好的相思木制成。
振动床与刀盘做相对运动。
本发明的桑椹软糖的制作方法,先将新鲜桑椹用体积浓度为1%~2%的壳聚糖水溶液加热至90℃~100℃后,浸烫20~40秒钟;将浸烫后的桑椹利用微波烘干机烘干至含水量低于15%;将干燥后的桑椹去除果柄;并粉碎成粒度小于3mm的桑椹碎粒,再与由红糖、清水、淀粉、果胶和明胶制成的糖浆混匀,然后浇模成型,冷却凝固后取出,包装后得到桑椹软糖产品;拓宽桑椹在食品上的应用,丰富桑椹产品的种类,满足市场需求。加入新鲜桑椹浸烫时,体积浓度为1%~2%的壳聚糖水溶液需淹没新鲜桑椹,并慢速顺时针或逆时针搅拌,只能沿着一个方向搅拌,不能顺时针和逆时针交替搅拌,搅拌不能过快,搅拌太快新鲜桑椹浸烫会不够均匀,会影响桑椹的品质;利用体积浓度为1%~2%的壳聚糖水溶液加热至90℃~100℃浸烫,对桑椹表面起到包裹保护作用,营养成分不易散发流失,保持原色、原味。
附图说明
图1是本发明采用自动剪柄机的结构示意图;
图2是图1的俯视图;
图3是图1中筛网和剪切刀的安装示意局部放大图;
图中的序号名称为:
1、振动床,2、筛网,3、振动床出口,4、刀盘支架,5、振动床支架,6、刀盘,7、剪切刀,8、电动机支架,9、电动机,10、皮带,11、摇臂,12、皮带轮固定架,13、偏心转轴,14、皮带轮。
具体实施方式
为了使本发明的技术方案和优点更加清楚,下面结合本发明的实施例,对本发明的技术方案进行清楚、完整地描述。
采用以下工艺步骤即可制作得桑椹软糖:
(1)按重量份取:桑椹碎粒20~50份,红糖30~60份,淀粉10~25份,果胶10~20份,明胶5~10份;
(2)将红糖放入容器中,并加入清水和淀粉,然后搅拌加热至出现粘稠时停止加热,最后加入果胶和明胶,搅拌至完全溶解,得到糖浆;红糖与清水的重量比为10:(3~5);
(3)将桑椹碎粒和糖浆混合均匀,然后浇模成型,冷却凝固后取出,包装后得到桑椹软糖产品。
所述的桑椹碎粒的制作过程为:
(1)将体积浓度为1%~2%的壳聚糖水溶液加热至90℃~100℃后,加入干净新鲜的桑椹浸烫20~40秒钟;
(2)将浸烫后的桑椹利用微波烘干机烘干至含水量低于15%;
(3)将干燥后的桑椹去除果柄;并粉碎成粒度小于3mm的桑椹碎粒,即得。
加入干净新鲜的桑椹浸烫时,体积浓度为1%~2%的壳聚糖水溶液需淹没桑椹,并慢速顺时针或逆时针搅拌。
壳聚糖的平均分子质量为5000~50000。
所述的自动剪柄机包括振动床1、皮带轮14、剪切刀7和刀盘6,振动床1由振动床支架5固定在地面,振动床1上安装有网筛2,振动床1头部通过摇臂11连接偏心转轴13,偏心转轴13通过皮带轮固定架12固定,偏心转轴13中间安装有通过电动机9由皮带10传动的皮带轮14,电动机9由电动机支架8固定,振动床1尾部设置有振动床出口3,振动床1下放置有刀盘6,刀盘6上安装有与网筛孔一一对应的剪切刀7,刀盘6由刀盘支架4固定在地面。电动机9采用三相异步电动机。
所述的振动床支架5由韧性好的相思木制成。
振动床1与刀盘6做相对运动。
自动剪柄机的工作原理为:三相异步电动机9通过皮带10带动皮带轮14从而使偏心轴13旋转,振动床1通过摇臂11与偏心轴13连接,振动床支架5由韧性好的相思木制成,当偏心轴13旋转时使振动床1与刀盘6相对的来回运动,从而使安装在刀盘6上的剪切刀7剪掉掉入筛网孔的桑椹果柄,网筛孔能够卡住桑椹,而桑椹的果梗在震动过程中进入网筛孔,剪切刀将果柄切除,剪掉果柄的桑椹因振动床1不断的抖动,会从振动床出口3排出,即完成桑椹果柄的剪切。
上述说明并非是对本发明的限制,本发明也并不限于上述实例,本技术领域的普通技术人员,在本发明的实质范围内,作出的变化、改型、添加或替换,都应属于本发明的保护范围。
Claims (7)
1.一种桑椹软糖的制作方法,其特征在于:步骤为:
(1)按重量份取:桑椹碎粒20~50份,红糖30~60份,淀粉10~25份,果胶10~20份,明胶5~10份;
(2)将红糖放入容器中,并加入清水和淀粉,然后搅拌加热至出现粘稠时停止加热,最后加入果胶和明胶,搅拌至完全溶解,得到糖浆;红糖与清水的重量比为10:(3~5);
(3)将桑椹碎粒和糖浆混合均匀,然后浇模成型,冷却凝固后取出,包装后得到桑椹软糖产品。
2.根据权利要求1所述的桑椹软糖的制作方法,其特征在于:所述的桑椹碎粒的制作过程为:
(1)将体积浓度为1%~2%的壳聚糖水溶液加热至90℃~100℃后,加入干净新鲜的桑椹浸烫20~40秒钟;
(2)将浸烫后的桑椹利用微波烘干机烘干至含水量低于15%;
(3)将干燥后的桑椹去除果柄;并粉碎成粒度小于3mm的桑椹碎粒,即得。
3.根据权利要求2所述的桑椹软糖的制作方法,其特征在于:加入干净新鲜的桑椹浸烫时,体积浓度为1%~2%的壳聚糖水溶液需淹没桑椹,并慢速顺时针或逆时针搅拌。
4.根据权利要求2所述的桑椹软糖的制作方法,其特征在于:壳聚糖的平均分子质量为5000~50000。
5.根据权利要求2所述的桑椹软糖的制作方法,其特征在于:去除果柄使用自动剪柄机进行剪柄,所述的自动剪柄机包括振动床(1)、皮带轮(14)、剪切刀(7)和刀盘(6),振动床(1)由振动床支架(5)固定在地面,振动床(1)上安装有网筛(2),振动床(1)头部通过摇臂(11)连接偏心转轴(13),偏心转轴(13)通过皮带轮固定架(12)固定,偏心转轴(13)中间安装有通过电动机(9)由皮带(10)传动的皮带轮(14),电动机(9)由电动机支架(8)固定,振动床(1)尾部设置有振动床出口(3),振动床(1)下放置有刀盘(6),刀盘(6)上安装有与网筛孔一一对应的剪切刀(7),刀盘(6)由刀盘支架(4)固定在地面。
6.根据权利要求5所述的桑椹软糖的制作方法,其特征在于:所述的振动床支架(5)由韧性好的相思木制成。
7.根据权利要求5所述的桑椹软糖的制作方法,其特征在于:振动床(1)与刀盘(6)做相对运动。
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