CN109170083A - 一种蜂蜜软糖及其制备方法 - Google Patents
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- 241000206575 Chondrus crispus Species 0.000 claims abstract description 26
- 229920000161 Locust bean gum Polymers 0.000 claims abstract description 25
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- 235000010420 locust bean gum Nutrition 0.000 claims abstract description 25
- 239000001768 carboxy methyl cellulose Substances 0.000 claims abstract description 24
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Classifications
-
- 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
- A23G3/42—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
- 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
- A23G3/44—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing peptides or proteins
-
- 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
- A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
- A23G3/54—Composite products, e.g. layered, coated, filled
-
- 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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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Nutrition Science (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Molecular Biology (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
本发明提供一种蜂蜜软糖及其制备方法,本发明软糖包括刺槐豆胶1~2%,明胶2~5%,卡拉胶2~5%,羧甲基纤维素钠1~5%,薄荷香精1~1.5%,蜂蜜81.5~93%等组份;本发明提供的蜂蜜软糖,在保持良好的色、香、味等感官指标的同时,蜂蜜的含量达到最高,充分利用蜂蜜的营养价值。糖体透明性好,质地硬度适中,无皱皮,无气泡,弹性好,韧性适中,耐咀嚼,香气浓郁,酸甜适中,无不良风味,是一种色、香、味、形、咀嚼性俱佳的软糖,感官评价达到80分以上。
Description
技术领域
本发明涉及糖果加工技术领域,特别涉及一种蜂蜜软糖及其制备方法。
背景技术
蜂蜜中含葡萄糖和果糖,约占65~80%,此外还含有蔗糖、糊精、矿物质、有机酸、酶、芳香物质和维生素等多种成分,不仅营养丰富,而且蜂蜜还具有抗菌消炎、促消化、提高免疫力和保护心血管等多种药用功效,是一种药食两用的食材。天然蜂蜜呈高度粘稠的液态,不易运输、保藏和加工,因此,将蜂蜜加工成固态产品是大势所趋,而由于蜂蜜本身含有大量的糖以及特有的风味,蜂蜜糖果的研发是蜂蜜深加工的一个重要方向。
软糖是一种柔软和微存弹性的糖果,属于凝胶糖果,品种多样,软糖深受消费者喜爱,是生活中常吃的零食之一。目前市面上的蜂蜜糖果,蜂蜜口感较弱,配方不合理,不能充分体现蜂蜜的养生价值,且蜂蜜吸湿性较强,即使在固体状态下,随时间推移很容易软化变态,因此,急需研究一种蜂蜜软糖配方及其制备方法,提供一种即能达到完好的感官指标,充分发挥蜂蜜的营养价值,又易于保藏的蜂蜜软糖。
发明内容
鉴以此,本发明提出一种蜂蜜软糖,实现了口感香滑纯厚、甜度适中等良好的感官效果。
本发明的技术方案是:
一种蜂蜜软糖,包括以下组份:按质量百分比计,刺槐豆胶1~2%,明胶2~5%,卡拉胶2~5%,羧甲基纤维素钠1~5%,薄荷香精1~1.5%,蜂蜜81.5~93%。
优选的,所述的蜂蜜软糖包括以下组份:按质量百分比计,刺槐豆胶2%,明胶3%,卡拉胶3%,羧甲基纤维素钠2%;薄荷香精1.5%,蜂蜜90%。
本发明还提供了所述蜂蜜软糖的制备方法,包括以下步骤:
1)取明胶,加入2~3倍体积的30~60℃温水,溶解后得明胶溶液;
2)然后把明胶溶液、刺槐豆胶、卡拉胶和羧甲基纤维素钠加入到蜂蜜中,混合均匀后,常压熬制2~10min,熬糖温度不超过60℃;
3)加入薄荷香精,混匀,45~55℃鼓风干燥12~24h,水分降至18%以下后,用甘露糖醇进行裹粉,整形,切块,包糯米纸,包装。
优选的,步骤1):取明胶,加入2倍体积的60℃温水,溶解后得明胶溶液。
优选的,步骤2):将明胶溶液、卡拉胶和羧甲基纤维素钠混合,升温至70℃,调节pH5.0~6.5,搅拌15~20min,静置5~10min,升温至90℃,加入刺槐豆胶,搅拌均匀,2~3min迅速冷却至50℃,然后加入到蜂蜜中,混合均匀后,常压熬制2~10min,熬糖温度不超过60℃。
与现有技术相比,本发明的有益效果是:
A.本发明提供的蜂蜜软糖,在保持良好的色、香、味等感官指标的同时,蜂蜜的含量达到最高,充分利用蜂蜜的营养价值。糖体透明性好,质地硬度适中,无皱皮,无气泡,弹性好,韧性适中,耐咀嚼,香气浓郁,酸甜适中,无不良风味,是一种色、香、味、形、咀嚼性俱佳的软糖,感官评价达到80分以上。
B.本发明提供的蜂蜜软糖中加入刺槐豆胶、明胶、卡拉胶、CMC和蜂蜜,赋予了软糖柔软细腻的特殊口感,且极大地提高了糖果的感官品质。刺槐豆胶、明胶、卡拉胶、CMC相互结合,使得弹性和咀嚼性增加,刺槐豆胶、明胶、卡拉胶、CMC之间存在协同作用,当各成分用量超过一定限度时,咀嚼感变差,透明度也会变差,产品内部出现气泡。
C.明胶是可逆胶体,且熔点和凝固点低,制成的软糖在夏季高温的时候易变形,给储存和运输带来不便。本发明研制的软糖,加入了卡拉胶和刺槐豆胶等不可逆胶体,且在软糖的制备过程中,合理调整各成分的添加次序、温度变化、pH值等技术参数,增强了它们之间的三维网状结构,增加了热稳定性,也改善了软糖的口感,极大程度上迎合消费者的需求,得到理想化的产品。本发明生产工艺简单,可实现工业化,具有较大的生产价值。
具体实施方式
为了更好理解本发明技术内容,下面提供具体实施例,对本发明做进一步的说明。
实施例1
一种蜂蜜软糖,包括以下组份:按质量百分比计,刺槐豆胶1%,明胶2%,卡拉胶2%,羧甲基纤维素钠1%,薄荷香精1%,蜂蜜93%。
所述的蜂蜜软糖的制备方法,包括以下步骤:
1)取明胶,加入2倍体积的60℃温水,溶解后得明胶溶液;
2)将明胶溶液、卡拉胶和羧甲基纤维素钠混合,升温至70℃,调节pH 6.0,搅拌20min,静置10min,升温至90℃,加入刺槐豆胶,搅拌均匀,3min迅速冷却至50℃,然后加入到蜂蜜中,混合均匀后,常压熬制2~10min,熬糖温度不超过60℃;
3)加入薄荷香精,混匀,55℃鼓风干燥12h,水分降至18%以下后,用甘露糖醇进行裹粉,整形,切块,包糯米纸,包装。
实施例2
一种蜂蜜软糖,包括以下组份:按质量百分比计,刺槐豆胶2%,明胶5%,卡拉胶5%,羧甲基纤维素钠5%,薄荷香精1.5%,蜂蜜81.5%。
所述的蜂蜜软糖的制备方法,包括以下步骤:
1)取明胶,加入2倍体积的60℃温水,溶解后得明胶溶液;
2)将明胶溶液、卡拉胶和羧甲基纤维素钠混合,升温至70℃,调节pH 6.0,搅拌20min,静置10min,升温至90℃,加入刺槐豆胶,搅拌均匀,3min迅速冷却至50℃,然后加入到蜂蜜中,混合均匀后,常压熬制10min,熬糖温度不超过60℃;
3)加入薄荷香精,混匀,55℃鼓风干燥12h,水分降至18%以下后,用甘露糖醇进行裹粉,整形,切块,包糯米纸,包装。
实施例3
一种蜂蜜软糖,包括以下组份:按质量百分比计,刺槐豆胶2%,明胶3%,卡拉胶3%,羧甲基纤维素钠2%;薄荷香精1.5%,蜂蜜90%。
所述的蜂蜜软糖的制备方法,包括以下步骤:
1)取明胶,加入2倍体积的60℃温水,溶解后得明胶溶液;
2)将明胶溶液、卡拉胶和羧甲基纤维素钠混合,升温至70℃,调节pH 6.0,搅拌20min,静置10min,升温至90℃,加入刺槐豆胶,搅拌均匀,3min迅速冷却至50℃,然后加入到蜂蜜中,混合均匀后,常压熬制5min,熬糖温度不超过60℃;
3)加入薄荷香精,混匀,55℃鼓风干燥12h,水分降至18%以下后,用甘露糖醇进行裹粉,整形,切块,包糯米纸,包装。
实施例4
一种蜂蜜软糖,包括以下组份:按质量百分比计,刺槐豆胶2%,明胶3%,卡拉胶3%,羧甲基纤维素钠2%;薄荷香精1.5%,蜂蜜90%。
所述的蜂蜜软糖的制备方法,包括以下步骤:
1)取明胶,加入2倍体积的30℃温水,溶解后得明胶溶液;
2)将明胶溶液、卡拉胶和羧甲基纤维素钠混合,升温至70℃,调节pH 5.0,搅拌15min,静置5min,升温至90℃,加入刺槐豆胶,搅拌均匀,2min迅速冷却至50℃,然后加入到蜂蜜中,混合均匀后,常压熬制2min,熬糖温度不超过60℃;
3)加入薄荷香精,混匀,45℃鼓风干燥12h,水分降至18%以下后,用甘露糖醇进行裹粉,整形,切块,包糯米纸,包装。
实施例5
一种蜂蜜软糖,包括以下组份:按质量百分比计,刺槐豆胶2%,明胶3%,卡拉胶3%,羧甲基纤维素钠2%;薄荷香精1.5%,蜂蜜90%。
所述的蜂蜜软糖的制备方法,包括以下步骤:
1)取明胶,加入3倍体积的60℃温水,溶解后得明胶溶液;
2)将明胶溶液、卡拉胶和羧甲基纤维素钠混合,升温至70℃,调节pH 6.5,搅拌20min,静置10min,升温至90℃,加入刺槐豆胶,搅拌均匀,3min迅速冷却至50℃,然后加入到蜂蜜中,混合均匀后,常压熬制10min,熬糖温度不超过60℃;
3)加入薄荷香精,混匀,55℃鼓风干燥24h,水分降至18%以下后,用甘露糖醇进行裹粉,整形,切块,包糯米纸,包装。
实施例6
实施例6与实施例1的区别在于,所述蜂蜜软糖的制备方法,包括以下步骤:
1)取明胶,加入2倍体积的60℃温水,溶解后得明胶溶液;
2)然后把明胶溶液、刺槐豆胶、卡拉胶和羧甲基纤维素钠直接加入到蜂蜜中,混合均匀后,常压熬制10min,熬糖温度不超过60℃;
3)加入薄荷香精,混匀,55℃鼓风干燥12h,水分降至18%以下后,用甘露糖醇进行裹粉,整形,切块,包糯米纸,包装。
实施例7
实施例7与实施例1的区别在于,所述蜂蜜软糖的制备方法,包括以下步骤:在明胶、刺槐豆胶、卡拉胶和羧甲基纤维素钠中加入2倍体积水,边加热煮沸边搅拌,至完全融化后,冷却至40℃时,加入蜂蜜和薄荷香精,搅拌均匀,冷却切块,包装即可。
对比例1
一种蜂蜜软糖,包括以下组份:按质量百分比计,琼脂3%,卡拉胶3%,羧甲基纤维素钠2%;薄荷香精1.5%,蜂蜜90.5%。
所述的蜂蜜软糖的制备方法,包括以下步骤:
1)取琼脂,加入2倍体积的60℃温水,溶解后得琼脂溶液;
2)然后把琼脂溶液、卡拉胶和羧甲基纤维素钠直接加入到蜂蜜中,混合均匀后,常压熬制10min,熬糖温度不超过60℃;
3)加入薄荷香精,混匀,55℃鼓风干燥12h,水分降至18%以下后,用甘露糖醇进行裹粉,整形,切块,包糯米纸,包装。
对比例2
一种蜂蜜软糖,包括以下组份:按质量百分比计,刺槐豆胶3%,明胶6%,卡拉胶1%,羧甲基纤维素钠6%,薄荷香精3%,蜂蜜81%。
所述的蜂蜜软糖的制备方法,与实施例3相同。
实验例:软糖质构的感官评价
邀请20人在组成感官评价小组,按照规定的感官要求及分值给出评价,取平均值。
感官要求及分值
依据上述分值表对实施例及对比例的产品进行感官评价,其数据如下表1所示:
表1
组别 | 组织形态 | 弹性 | 咀嚼性 | 滋味气味 | 总分 |
实施例1 | 22 | 20 | 21 | 23 | 86 |
实施例2 | 20 | 22 | 22 | 23 | 87 |
实施例3 | 22 | 25 | 23 | 24 | 94 |
实施例4 | 21 | 22 | 20 | 23 | 86 |
实施例5 | 23 | 21 | 22 | 20 | 86 |
实施例6 | 20 | 21 | 20 | 22 | 83 |
实施例7 | 18 | 21 | 20 | 21 | 80 |
对比例1 | 18 | 14 | 18 | 17 | 67 |
对比例2 | 15 | 17 | 15 | 16 | 63 |
由上表可知,本发明制备的蜂蜜软糖在感官评价上均比对比例制备的蜂蜜软糖的效果好,评分达到80分以上,最高可达94分,本发明蜂蜜软糖糖体透明性好,质地硬度适中,无皱皮,无气泡,弹性好,韧性适中,耐咀嚼,香气浓郁,酸甜适中,无不良风味,是一种色、香、味、形、咀嚼性俱佳的软糖。
实验例:稳定性测试
将包装好后的蜂蜜软糖在40℃的恒温箱中放置72h,观察软糖的形态变化。结果见表2。
表2
从表2可知,本发明的蜂蜜软糖在40℃条件下放置72h后,组织形态、弹性、咀嚼性、滋味气味均无明显变化,可见,本发明蜂蜜软糖稳定性较好。
以上所述仅为本发明的较佳实施例而已,并不用以限制本发明,凡在本发明的精神和原则之内,所作的任何修改、等同替换、改进等,均应包含在本发明的保护范围之内。
Claims (5)
1.一种蜂蜜软糖,其特征在于,包括以下组份:按质量百分比计,刺槐豆胶1~2%,明胶2~5%,卡拉胶2~5%,羧甲基纤维素钠1~5%,薄荷香精1~1.5%,蜂蜜81.5~93%。
2.根据权利要求1所述的蜂蜜软糖,其特征在于,包括以下组份:按质量百分比计,刺槐豆胶2%,明胶3%,卡拉胶3%,羧甲基纤维素钠2%;薄荷香精1.5%,蜂蜜90%。
3.权利要求1~2任一项所述的蜂蜜软糖的制备方法,其特征在于,包括以下步骤:
1)取明胶,加入2~3倍体积的30~60℃温水,溶解后得明胶溶液;
2)然后把明胶溶液、刺槐豆胶、卡拉胶和羧甲基纤维素钠加入到蜂蜜中,混合均匀后,常压熬制2~10min,熬糖温度不超过60℃;
3)加入薄荷香精,混匀,45~55℃鼓风干燥12~24h,水分降至18%以下后,用甘露糖醇进行裹粉,整形,切块,包糯米纸,包装。
4.根据权利要求3所述的蜂蜜软糖的制备方法,其特征在于,步骤1):取明胶,加入2倍体积的60℃温水,溶解后得明胶溶液。
5.根据权利要求3所述的蜂蜜软糖的制备方法,其特征在于,步骤2):将明胶溶液、卡拉胶和羧甲基纤维素钠混合,升温至70℃,调节pH 5.0~6.5,搅拌15~20min,静置5~10min,升温至90℃,加入刺槐豆胶,搅拌均匀,2~3min迅速冷却至50℃,然后加入到蜂蜜中,混合均匀后,常压熬制2~10min,熬糖温度不超过60℃。
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