CN109156584A - 一种鹿茸糖果片及其制备方法 - Google Patents
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- 210000003056 antler Anatomy 0.000 title claims abstract description 48
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 239000000843 powder Substances 0.000 claims abstract description 35
- 238000000605 extraction Methods 0.000 claims abstract description 21
- HQKMJHAJHXVSDF-UHFFFAOYSA-L magnesium stearate Chemical compound [Mg+2].CCCCCCCCCCCCCCCCCC([O-])=O.CCCCCCCCCCCCCCCCCC([O-])=O HQKMJHAJHXVSDF-UHFFFAOYSA-L 0.000 claims abstract description 16
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 15
- 239000006228 supernatant Substances 0.000 claims abstract description 11
- FBPFZTCFMRRESA-KVTDHHQDSA-N D-Mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-KVTDHHQDSA-N 0.000 claims abstract description 8
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- 235000020183 skimmed milk Nutrition 0.000 claims abstract description 8
- 108091005804 Peptidases Proteins 0.000 claims abstract description 6
- 239000004365 Protease Substances 0.000 claims abstract description 6
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims abstract description 6
- 238000007873 sieving Methods 0.000 claims abstract description 6
- 238000000034 method Methods 0.000 claims abstract description 4
- 239000007788 liquid Substances 0.000 claims description 11
- 238000010411 cooking Methods 0.000 claims description 10
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 7
- 102000004190 Enzymes Human genes 0.000 claims description 5
- 108090000790 Enzymes Proteins 0.000 claims description 5
- 239000003513 alkali Substances 0.000 claims description 5
- 230000009849 deactivation Effects 0.000 claims description 5
- 230000007071 enzymatic hydrolysis Effects 0.000 claims description 5
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 claims description 5
- 239000004615 ingredient Substances 0.000 claims description 5
- 239000000463 material Substances 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- 238000004806 packaging method and process Methods 0.000 claims description 5
- 230000001376 precipitating effect Effects 0.000 claims description 5
- 235000005979 Citrus limon Nutrition 0.000 claims description 4
- 244000131522 Citrus pyriformis Species 0.000 claims description 3
- 244000248349 Citrus limon Species 0.000 claims 1
- 239000002253 acid Substances 0.000 claims 1
- 210000000748 cardiovascular system Anatomy 0.000 abstract description 5
- 230000000694 effects Effects 0.000 abstract description 4
- 210000002249 digestive system Anatomy 0.000 abstract description 3
- 210000000653 nervous system Anatomy 0.000 abstract description 3
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- 230000036039 immunity Effects 0.000 abstract description 2
- 230000000968 intestinal effect Effects 0.000 abstract description 2
- 230000001151 other effect Effects 0.000 abstract description 2
- 239000002994 raw material Substances 0.000 abstract description 2
- 239000007910 chewable tablet Substances 0.000 abstract 1
- 235000015165 citric acid Nutrition 0.000 abstract 1
- 235000013402 health food Nutrition 0.000 abstract 1
- 239000000203 mixture Substances 0.000 abstract 1
- 238000003756 stirring Methods 0.000 abstract 1
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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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- 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
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- 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
- A23G3/46—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing dairy products
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- 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
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Abstract
本发明公开了一种鹿茸糖果片及其制备方法,属于保健食品及加工的技术领域。其主要制备方法如下:1)鹿茸粉的制备。选用的是蛋白酶酶解辅助超声波提取方法,提取后上清液喷雾干燥,过筛。2)鹿茸糖果片配方调配。鹿茸粉、脱脂乳粉、果味粉、甘露糖醇、山梨糖醇、柠檬酸、微晶纤维素、硬脂酸镁按照一定比例混合,搅拌均匀。压片制得鹿茸果味咀嚼片。鹿茸对神经系统、心血管系统、免疫系统、消化系统等都有良好的功效。本发明制备的糖果片以鹿茸为主要原料,具有促进胃肠道消化、增强人体自身免疫力、改善舒缓心血管系统等功效。
Description
技术领域
本发明属于鹿茸保健食品及加工的技术领域。
背景技术
鹿茸是传统的珍贵滋补保健品,化学成分和活性成分含量丰富,具有广泛的药理活性和医疗保健功能,潜在着巨大开发利用及经济价值,对神经系统、心血管系统、免疫系统、消化系统等都有良好的功效。
糖果片因其果味口感,深受广大消费者喜爱。
目前市面上没有关于鹿茸糖果片的相关发明。本发明中鹿茸糖果片的研制,为鹿茸的食用提供了新方式和新口味。
发明内容
本发明的目的在于提供一种鹿茸糖果片及其制备方法。
一种鹿茸糖果片,所含各组分按质量计为:鹿茸粉20~40%,脱脂乳粉15~30%,果味粉10~30%,甘露糖醇8~12%,山梨糖醇8~12%,柠檬酸1~3%,微晶纤维素0.5~1%,硬脂酸镁1~3%。
一种鹿茸糖果片制备方法,该方法至少包括以下步骤:
步骤一:将新鲜鹿茸切片,90~100℃煮制10~20min;
步骤二:将煮制后的料液,加入3%~5%的200000U/g的碱性蛋白酶,在35~45℃,pH9~10的条件下提取,提取时间2~4h,酶解后灭酶;
步骤三:在上述酶解提取过程中,同时进行超声波辅助提取,超声波功率150~250W,超声波时间30~60min;
步骤四:超声波提取后的料液使用离心机在4000~8000r,离心20~30min分离出上清液和沉淀;
步骤五:将上述离心分离出的上清液,喷雾干燥,过筛,即制得鹿茸粉;
步骤六:将步骤五所得到的鹿茸粉与其他辅料进行配比混合。各组分按质量计为:鹿茸粉20~40%,脱脂乳粉15~30%,果味粉10~30%,甘露糖醇8~12%,山梨糖醇8~12%,柠檬酸1~3%,微晶纤维素0.5~1%,硬脂酸镁1~3%;
步骤七:将上述得到的混合均匀后的配料,用50~75%的食用乙醇润湿,使得湿度适宜,压片制得鹿茸糖果片,在真空条件下包装进行保存。
有益效果:鹿茸对神经系统、心血管系统、免疫系统、消化系统等都有良好的功效。本发明制备的糖果片以鹿茸为主要原料,具有促进胃肠道消化、增强人体自身免疫力、改善舒缓心血管系统等功效。
具体实施方式
实施例1
将1kg新鲜鹿茸切片,100℃煮制10min;将煮制后的料液,加入30g的200000U/g的碱性蛋白酶,在35℃,pH 9的条件下提取,提取时间4h,酶解后灭酶;在上述酶解提取过程中,同时进行超声波辅助提取,超声波功率250W,超声波时间40min;超声波提取后的料液使用离心机在8000r,离心20min分离出上清液和沉淀;将上述离心分离出的上清液,喷雾干燥,过筛,即制得鹿茸粉。将所得到的鹿茸粉与其他辅料进行配比混合。每片中各组分按质量计为:鹿茸粉300mg,脱脂乳粉200mg,果味粉240mg,甘露糖醇100mg,山梨糖醇120mg,柠檬酸20mg,微晶纤维素5mg,硬脂酸镁15mg;将上述得到的混合均匀后的配料,用75%的食用乙醇润湿,使得湿度适宜,压片制得鹿茸糖果片,在真空条件下包装进行保存。
实施例2
将2kg新鲜鹿茸切片,90℃煮制20min;将煮制后的料液,加入100g的200000U/g的碱性蛋白酶,在45℃,pH 10的条件下提取,提取时间3h,酶解后灭酶;在上述酶解提取过程中,同时进行超声波辅助提取,超声波功率180W,超声波时间60min;超声波提取后的料液使用离心机在6000r,离心22min分离出上清液和沉淀;将上述离心分离出的上清液,喷雾干燥,过筛,即制得鹿茸粉。将所得到的鹿茸粉与其他辅料进行配比混合。每片中各组分按质量计为:鹿茸粉250mg,脱脂乳粉220mg,果味粉300mg,甘露糖醇80mg,山梨糖醇80mg,柠檬酸30mg,微晶纤维素10mg,硬脂酸镁30mg;将上述得到的混合均匀后的配料,用65%的食用乙醇润湿,使得湿度适宜,压片制得鹿茸糖果片,在真空条件下包装进行保存。
实施例3
将1kg新鲜鹿茸切片,100℃煮制15min;将煮制后的料液,加入45g的200000U/g的碱性蛋白酶,在42℃,pH 9.5的条件下提取,提取时间3.5h,酶解后灭酶;在上述酶解提取过程中,同时进行超声波辅助提取,超声波功率200W,超声波时间45min;超声波提取后的料液使用离心机在7000r,离心25min分离出上清液和沉淀;将上述离心分离出的上清液,喷雾干燥,过筛,即制得鹿茸粉。将所得到的鹿茸粉与其他辅料进行配比混合。每片中各组分按质量计为:鹿茸粉320mg,脱脂乳粉180mg,果味粉260mg,甘露糖醇100mg,山梨糖醇100mg,柠檬酸20mg,微晶纤维素8mg,硬脂酸镁12mg;将上述得到的混合均匀后的配料,用70%的食用乙醇润湿,使得湿度适宜,压片制得鹿茸糖果片,在真空条件下包装进行保存。
Claims (2)
1.一种鹿茸糖果片,其特征在于,所含各组分按质量计为:鹿茸粉20~40%,脱脂乳粉15~30%,果味粉10~30%,甘露糖醇8~12%,山梨糖醇8~12%,柠檬酸1~3%,微晶纤维素0.5~1%,硬脂酸镁1~3%。
2.一种鹿茸糖果片制备方法,其特征在于:该方法至少包括以下步骤:
步骤一:将新鲜鹿茸切片,90~100℃煮制10~20min;
步骤二:将煮制后的料液,加入3%~5%的200000U/g的碱性蛋白酶,在35~45℃,pH9~10的条件下提取,提取时间2~4h,酶解后灭酶;
步骤三:在上述酶解提取过程中,同时进行超声波辅助提取,超声波功率150~250W,超声波时间30~60min;
步骤四:超声波提取后的料液使用离心机在4000~8000r,离心20~30min分离出上清液和沉淀;
步骤五:将上述离心分离出的上清液,喷雾干燥,过筛,即制得鹿茸粉;
步骤六:将步骤五所得到的鹿茸粉与其他辅料进行配比混合,各组分按质量计为:鹿茸粉20~40%,脱脂乳粉15~30%,果味粉10~30%,甘露糖醇8~12%,山梨糖醇8~12%,柠檬酸1~3%,微晶纤维素0.5~1%,硬脂酸镁1~3%;
步骤七:将上述得到的混合均匀后的配料,用50~75%的食用乙醇润湿,使得湿度适宜,压片制得鹿茸糖果片,在真空条件下包装进行保存。
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CN112715935A (zh) * | 2020-12-30 | 2021-04-30 | 苏州红冠庄国药股份有限公司 | 一种鹿茸口含片及其制备方法 |
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CN101612162A (zh) * | 2009-07-23 | 2009-12-30 | 大连理工大学 | 微切变-助剂互作技术制备的鹿产品咀嚼片及其制备方法 |
CN102286561A (zh) * | 2011-07-11 | 2011-12-21 | 长春工业大学 | 一种鲜鹿茸酶降解提取有效成分的方法 |
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CN112715935A (zh) * | 2020-12-30 | 2021-04-30 | 苏州红冠庄国药股份有限公司 | 一种鹿茸口含片及其制备方法 |
CN112715935B (zh) * | 2020-12-30 | 2022-08-23 | 苏州红冠庄国药股份有限公司 | 一种鹿茸口含片及其制备方法 |
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