CN109221565A - 一种补充营养的富锌酵母凝胶糖果及其制备方法 - Google Patents
一种补充营养的富锌酵母凝胶糖果及其制备方法 Download PDFInfo
- Publication number
- CN109221565A CN109221565A CN201810827134.9A CN201810827134A CN109221565A CN 109221565 A CN109221565 A CN 109221565A CN 201810827134 A CN201810827134 A CN 201810827134A CN 109221565 A CN109221565 A CN 109221565A
- Authority
- CN
- China
- Prior art keywords
- parts
- zinc
- saccharomyces cerevisiae
- sugared
- rich saccharomyces
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 240000004808 Saccharomyces cerevisiae Species 0.000 title claims abstract description 84
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 title claims abstract description 84
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 title claims abstract description 77
- 239000011701 zinc Substances 0.000 title claims abstract description 77
- 229910052725 zinc Inorganic materials 0.000 title claims abstract description 77
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 42
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims abstract description 95
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 claims abstract description 59
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 57
- 239000001814 pectin Substances 0.000 claims abstract description 52
- 235000010987 pectin Nutrition 0.000 claims abstract description 52
- 229920001277 pectin Polymers 0.000 claims abstract description 52
- 239000008103 glucose Substances 0.000 claims abstract description 51
- 239000003814 drug Substances 0.000 claims abstract description 50
- 239000003292 glue Substances 0.000 claims abstract description 47
- 235000019864 coconut oil Nutrition 0.000 claims abstract description 30
- 239000003240 coconut oil Substances 0.000 claims abstract description 30
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 30
- 235000021388 linseed oil Nutrition 0.000 claims abstract description 30
- 239000000944 linseed oil Substances 0.000 claims abstract description 30
- XJECNSWAHCMYNZ-UHFFFAOYSA-N C=C.[Fe].[Na] Chemical group C=C.[Fe].[Na] XJECNSWAHCMYNZ-UHFFFAOYSA-N 0.000 claims abstract description 29
- 229940071106 ethylenediaminetetraacetate Drugs 0.000 claims abstract description 29
- 239000000499 gel Substances 0.000 claims description 37
- 235000011187 glycerol Nutrition 0.000 claims description 32
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 32
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 30
- 239000002994 raw material Substances 0.000 claims description 30
- FXLJDRXREUZRIC-BAOOBMCLSA-N (3s,4r,5r)-1,3,4,5,6-pentahydroxyhexan-2-one;hydrate Chemical compound O.OC[C@@H](O)[C@@H](O)[C@H](O)C(=O)CO FXLJDRXREUZRIC-BAOOBMCLSA-N 0.000 claims description 26
- 239000002775 capsule Substances 0.000 claims description 21
- 239000006187 pill Substances 0.000 claims description 21
- 235000013399 edible fruits Nutrition 0.000 claims description 20
- 239000007788 liquid Substances 0.000 claims description 19
- 239000011435 rock Substances 0.000 claims description 18
- 238000001914 filtration Methods 0.000 claims description 14
- 238000007493 shaping process Methods 0.000 claims description 14
- 238000003756 stirring Methods 0.000 claims description 14
- 238000005303 weighing Methods 0.000 claims description 14
- 150000001720 carbohydrates Chemical class 0.000 claims description 12
- 235000014633 carbohydrates Nutrition 0.000 claims description 12
- 238000002156 mixing Methods 0.000 claims description 10
- 238000000855 fermentation Methods 0.000 claims description 9
- 230000004151 fermentation Effects 0.000 claims description 9
- 108090000790 Enzymes Proteins 0.000 claims description 8
- 102000004190 Enzymes Human genes 0.000 claims description 8
- 229940088598 enzyme Drugs 0.000 claims description 8
- 239000000194 fatty acid Substances 0.000 claims description 8
- 230000036541 health Effects 0.000 claims description 8
- 230000007246 mechanism Effects 0.000 claims description 8
- 238000010792 warming Methods 0.000 claims description 8
- 108010010803 Gelatin Proteins 0.000 claims description 7
- 238000007872 degassing Methods 0.000 claims description 7
- 238000001035 drying Methods 0.000 claims description 7
- 239000008273 gelatin Substances 0.000 claims description 7
- 229920000159 gelatin Polymers 0.000 claims description 7
- 235000019322 gelatine Nutrition 0.000 claims description 7
- 235000011852 gelatine desserts Nutrition 0.000 claims description 7
- 238000001802 infusion Methods 0.000 claims description 7
- 210000003516 pericardium Anatomy 0.000 claims description 7
- 239000007901 soft capsule Substances 0.000 claims description 7
- 238000010438 heat treatment Methods 0.000 claims description 6
- 244000189799 Asimina triloba Species 0.000 claims description 5
- 235000006264 Asimina triloba Nutrition 0.000 claims description 5
- 235000004936 Bromus mango Nutrition 0.000 claims description 5
- 235000009467 Carica papaya Nutrition 0.000 claims description 5
- 235000005979 Citrus limon Nutrition 0.000 claims description 5
- 244000131522 Citrus pyriformis Species 0.000 claims description 5
- 240000007228 Mangifera indica Species 0.000 claims description 5
- 235000014826 Mangifera indica Nutrition 0.000 claims description 5
- 235000009184 Spondias indica Nutrition 0.000 claims description 5
- 108010002430 hemicellulase Proteins 0.000 claims description 5
- 235000010958 polyglycerol polyricinoleate Nutrition 0.000 claims description 5
- 239000003996 polyglycerol polyricinoleate Substances 0.000 claims description 5
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 claims description 4
- 241000205585 Aquilegia canadensis Species 0.000 claims description 4
- 108010059892 Cellulase Proteins 0.000 claims description 4
- 241000206575 Chondrus crispus Species 0.000 claims description 4
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims description 4
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims description 4
- 235000009685 Crataegus X maligna Nutrition 0.000 claims description 4
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims description 4
- 235000009486 Crataegus bullatus Nutrition 0.000 claims description 4
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims description 4
- 235000009682 Crataegus limnophila Nutrition 0.000 claims description 4
- 240000000171 Crataegus monogyna Species 0.000 claims description 4
- 235000004423 Crataegus monogyna Nutrition 0.000 claims description 4
- 235000002313 Crataegus paludosa Nutrition 0.000 claims description 4
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims description 4
- 240000001008 Dimocarpus longan Species 0.000 claims description 4
- 235000000235 Euphoria longan Nutrition 0.000 claims description 4
- 229920002752 Konjac Polymers 0.000 claims description 4
- 241000220225 Malus Species 0.000 claims description 4
- 235000011430 Malus pumila Nutrition 0.000 claims description 4
- 235000015103 Malus silvestris Nutrition 0.000 claims description 4
- 229920000168 Microcrystalline cellulose Polymers 0.000 claims description 4
- 240000008790 Musa x paradisiaca Species 0.000 claims description 4
- 235000018290 Musa x paradisiaca Nutrition 0.000 claims description 4
- 244000288157 Passiflora edulis Species 0.000 claims description 4
- 235000000370 Passiflora edulis Nutrition 0.000 claims description 4
- 244000197580 Poria cocos Species 0.000 claims description 4
- 235000008599 Poria cocos Nutrition 0.000 claims description 4
- 108010073771 Soybean Proteins Proteins 0.000 claims description 4
- 239000000872 buffer Substances 0.000 claims description 4
- 229940106157 cellulase Drugs 0.000 claims description 4
- NXMUXTAGFPJGTQ-UHFFFAOYSA-N decanoic acid;octanoic acid Chemical compound CCCCCCCC(O)=O.CCCCCCCCCC(O)=O NXMUXTAGFPJGTQ-UHFFFAOYSA-N 0.000 claims description 4
- 235000014113 dietary fatty acids Nutrition 0.000 claims description 4
- -1 diglycerine fatty acid ester Chemical class 0.000 claims description 4
- 229930195729 fatty acid Natural products 0.000 claims description 4
- 235000013305 food Nutrition 0.000 claims description 4
- 235000010445 lecithin Nutrition 0.000 claims description 4
- 239000000787 lecithin Substances 0.000 claims description 4
- 229940067606 lecithin Drugs 0.000 claims description 4
- 239000001771 mentha piperita Substances 0.000 claims description 4
- 235000019813 microcrystalline cellulose Nutrition 0.000 claims description 4
- 239000008108 microcrystalline cellulose Substances 0.000 claims description 4
- 229940016286 microcrystalline cellulose Drugs 0.000 claims description 4
- 235000019710 soybean protein Nutrition 0.000 claims description 4
- 150000005691 triesters Chemical class 0.000 claims description 4
- 239000000230 xanthan gum Substances 0.000 claims description 4
- 229920001285 xanthan gum Polymers 0.000 claims description 4
- 235000010493 xanthan gum Nutrition 0.000 claims description 4
- 229940082509 xanthan gum Drugs 0.000 claims description 4
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 claims description 3
- 244000276331 Citrus maxima Species 0.000 claims description 3
- 235000001759 Citrus maxima Nutrition 0.000 claims description 3
- 229920002581 Glucomannan Polymers 0.000 claims description 3
- 244000294611 Punica granatum Species 0.000 claims description 3
- 235000014360 Punica granatum Nutrition 0.000 claims description 3
- 229940046240 glucomannan Drugs 0.000 claims description 3
- 210000000582 semen Anatomy 0.000 claims description 3
- 238000004513 sizing Methods 0.000 claims description 3
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 2
- 235000009754 Vitis X bourquina Nutrition 0.000 claims description 2
- 235000012333 Vitis X labruscana Nutrition 0.000 claims description 2
- 240000006365 Vitis vinifera Species 0.000 claims description 2
- 235000014787 Vitis vinifera Nutrition 0.000 claims description 2
- 239000003795 chemical substances by application Substances 0.000 claims description 2
- 229940014259 gelatin Drugs 0.000 claims description 2
- 235000010413 sodium alginate Nutrition 0.000 claims description 2
- 239000000661 sodium alginate Substances 0.000 claims description 2
- 229940005550 sodium alginate Drugs 0.000 claims description 2
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 claims 1
- 239000006071 cream Substances 0.000 claims 1
- 238000004108 freeze drying Methods 0.000 claims 1
- JEIPFZHSYJVQDO-UHFFFAOYSA-N iron(III) oxide Inorganic materials O=[Fe]O[Fe]=O JEIPFZHSYJVQDO-UHFFFAOYSA-N 0.000 claims 1
- 239000011574 phosphorus Substances 0.000 claims 1
- 229910052698 phosphorus Inorganic materials 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 3
- 239000013589 supplement Substances 0.000 abstract description 3
- 235000019640 taste Nutrition 0.000 abstract description 3
- 230000033228 biological regulation Effects 0.000 description 9
- 239000000843 powder Substances 0.000 description 4
- 239000002131 composite material Substances 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 150000001413 amino acids Chemical class 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 244000077995 Coix lacryma jobi Species 0.000 description 1
- 235000007354 Coix lacryma jobi Nutrition 0.000 description 1
- 108010058643 Fungal Proteins Proteins 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 1
- 241000235342 Saccharomycetes Species 0.000 description 1
- 206010048259 Zinc deficiency Diseases 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 235000010980 cellulose Nutrition 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- ODCCQUXDUXHSBP-UHFFFAOYSA-N decanoic acid;propane-1,2,3-triol Chemical compound OCC(O)CO.CCCCCCCCCC(O)=O ODCCQUXDUXHSBP-UHFFFAOYSA-N 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 238000004945 emulsification Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 239000008235 industrial water Substances 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 230000002503 metabolic effect Effects 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 230000009469 supplementation Effects 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
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
- A23G3/366—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 containing microorganisms, enzymes
-
- 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
-
- 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
- A23G3/362—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing inorganic compounds
-
- 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
- A23G3/364—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
- A23G3/368—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 containing vitamins, antibiotics
-
- 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
- A23G3/40—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the fats used
-
- 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
- A23G3/48—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
- A23G3/50—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
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Microbiology (AREA)
- Botany (AREA)
- Molecular Biology (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
- Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
本发明公开了一种补充营养的富锌酵母凝胶糖果及其制备方法,所以凝胶糖果由糖心和包裹糖心的糖皮组成,糖心按重量份计量为:富锌酵母4‑8份、山梨糖醇2‑4份、葡萄糖2‑4份、乙二胺四乙酸铁钠0.05‑0.1份、磷脂0.5‑1份、亚麻籽油2‑4份、椰子油1‑3份、保健果胶0‑1份及乳化剂0.5‑1份;糖皮按重量份计量为:食用胶3‑6份、甘油2‑4份、山梨糖醇1‑3份、葡萄糖1‑3份。本发明制备的补充营养的富锌酵母凝胶糖果,口感好,质量稳定,食用方便,安全有效,并且可以有效补充锌元素,同时能有效发挥中药保健作用。
Description
技术领域
本发明属于凝胶糖果技术领域,具体涉及一种补充营养的富锌酵母凝胶糖果及其制备方法。
背景技术
富锌酵母又叫酵母锌或锌酵母,是在酵母发酵过程中加入无机锌,然后对无机锌进行吸收和转化,得到含有较高水平的有机锌酵母,酵母锌本身含有大量的生物蛋白质这些酵母蛋白具有极好的氨基酸组成配比,必需氨基酸含量丰富,符合人体需求,有利于人体消化吸收,其代谢机制需要进一步的研究。并且富锌酵母是一种非常安全的补锌原料,在食品、营养保健方面有着广泛的应用。
公告号为CN101361567的中国专利公开了一种多营养元素复合酵母粉及其应用,更具体地,涉及一种通过使用高蛋白酵母、富硒酵母、富铁酵母、富锌酵母、富铬酵母、其它配料按需要量合理调配、加工成多营养元素复合酵母粉;以及该复合酵母粉在食品或保健食品中的应用,但是由于没有包裹层容易潮解,挥发性成分含量随贮存时间也容易下降,并且使用不方便,不利于携带食用。
发明内容
基于背景技术存在的技术问题,本发明提供一种补充营养的富锌酵母凝胶糖果及其制备方法,其所述获得的补充营养的富锌酵母凝胶糖果口感好,质量稳定,食用方便,安全有效,并且可以有效补充锌元素,同时能有效发挥中药保健作用。
本发明提出的一补充营养的富锌酵母凝胶糖果,由糖心和包裹糖心的糖皮组成,
所述糖心包括如下原料:富锌酵母、山梨糖醇、葡萄糖、乙二胺四乙酸铁钠、磷脂、亚麻籽油、椰子油、保健果胶及乳化剂,按重量份计量为:富锌酵母4-8份、山梨糖醇2-4份、葡萄糖2-4份、乙二胺四乙酸铁钠0.05-0.1份、磷脂0.5-1份、亚麻籽油2-4份、椰子油1-3份、保健果胶0-1份及乳化剂0.5-1份;
所述糖皮包括如下原料:食用胶、甘油、山梨糖醇及葡萄糖,按重量份计量为:食用胶3-6份、甘油2-4份、山梨糖醇1-3份、葡萄糖1-3份。
优选地,所述糖心和糖皮的重量比为1.5-3:1。
优选地,所述保健果胶是通过将果糖水和中药药汁混合发酵制得;具体的,将冰糖加入水中加热至冰糖溶化,再加入切碎后的水果,水果、冰糖和水的重量比为15-20:5-10:80-100,搅拌均匀后煮沸5-10min,冷却至50-60℃后加入纤维素酶和/或半纤维素酶酶化,酶化时间为10-20min,过滤得到果糖水;将中药粉碎后兑水煮沸40-60min,中药与水的重量比为1-2:4-6,150-200目筛过滤得到中药药汁;将果糖水和中药药汁搅拌均匀后得到混合液,果糖水和中药药汁的重量比为1-2:3-6,将所述混合液在60-80℃下发酵30-50h,混合液的液面生成果胶层,将所述果胶层冷冻干燥,得到所述保健果胶。
优选地,所述水果为柠檬、橙子、柚子、橘子、石榴、木瓜、芒果、苹果、香蕉、百香果中的一种或者多种的组合。
优选地,所述中药为薄荷叶、金银花、山楂、双黄连、枸杞、茯苓、薏苡仁、甘草、龙眼肉、益智仁中的一种或者多种的组合。
优选地,所述乳化剂为单,双甘油脂肪酸酯、聚甘油蓖麻醇酯、卵磷脂、辛癸酸甘油酯中的一种或者多种的组合。
优选地,所述食用胶为魔芋葡萄甘露聚糖、卡拉胶、微晶纤维素、黄原胶、明胶、海藻酸钠、大豆蛋白胶中的一种或者多种的组合。
本发明还提出了上述补充营养的富锌酵母凝胶糖果的制备方法,包括如下步骤:
S1、按配比称取所述糖心的原料富锌酵母、山梨糖醇、葡萄糖、乙二胺四乙酸铁钠、磷脂、亚麻籽油、椰子油、保健果胶及乳化剂,将亚麻籽油、椰子油置于50-60℃水浴中加热,加入乳化剂后溶解完全,再加入富锌酵母、山梨糖醇、葡萄糖、乙二胺四乙酸铁钠、磷脂和保健果胶搅拌均匀,制得所述糖心;
S2、按配比称取所述糖皮的原料食用胶、甘油、山梨糖醇及葡萄糖,将食用胶加入水中,水的用量为食用胶的70-90wt%,升温至65-75℃后搅拌均匀,再加入甘油、山梨糖醇及葡萄糖,继续升温至80-90℃后搅拌至均匀,降温至45-55℃后保温静置,脱气,得到溶糖胶液,在真空环境下将所述溶糖胶液熬煮1-1.5h,释压后用80-120目滤袋过滤,滤出液在50-60℃下静置,获得所述糖皮;
S3、将S1得到的糖心和S2得到的糖皮利用软胶囊成型机制成胶丸,胶丸的糖皮厚度为80-85mm,再将所述胶丸进行定型、干燥,得到所述补充营养的富锌酵母凝胶糖果。
优选地,定型时,控制温度为18-26℃,相对湿度≤60%,定型时间为1-3h;干燥时,控制温度为20-28℃,相对湿度≤45%,干燥时间为10-20h。
本发明具有以下有益效果:
(1)本发明配方合理科学,制得的补充营养的富锌酵母凝胶糖果暴露在空气中放置5天,形态无变化,口感无变化、没有发生酸败等反应,说明具有良好的稳定性;使用的食用胶的和乳化剂有利于提高凝胶糖果的口感,软硬适中,弹性好;富锌酵母凝胶用于糖果食用可以促进机体对锌的吸收,使缺锌机体快速恢复正常水平。
(2)本发明采用保健果胶,其通过将果糖水和中药混合发酵形成,果糖水通过先将水果糖水进行酶化释放出果胶,此后和中药汁进行发酵,释放出的果胶可以对发酵后的中药成分进行有效吸附,由此获得的保健果胶含有酵母菌、乳酸菌、多种维生素、糖和中药成分,不仅可以对人体健康和免疫力具有显著的增进作用,而且中药经发酵后没有任何中药味,并且果胶因具有酸甜可口的特点可以极大引起食欲,提高口感。
具体实施方式
为便于更好地理解本发明,通过以下实例加以说明,这些实例属于本发明的保护范围,但不限制本发明的保护范围。
在实施例中,一种补充营养的富锌酵母凝胶糖果,由糖心和包裹糖心的糖皮组成,糖心和糖皮的重量比为1.5-3:1;
所述糖心包括如下原料:富锌酵母、山梨糖醇、葡萄糖、乙二胺四乙酸铁钠、磷脂、亚麻籽油、椰子油、保健果胶及乳化剂,按重量份计量为:富锌酵母4-8份、山梨糖醇2-4份、葡萄糖2-4份、乙二胺四乙酸铁钠0.05-0.1份、磷脂0.5-1份、亚麻籽油2-4份、椰子油1-3份、保健果胶0-1份及乳化剂0.5-1份;
所述糖皮包括如下原料:食用胶、甘油、山梨糖醇及葡萄糖,按重量份计量为:食用胶3-6份、甘油2-4份、山梨糖醇1-3份、葡萄糖1-3份。
所述保健果胶是通过将果糖水和中药药汁混合发酵制得;具体的,将冰糖加入水中加热至冰糖溶化,再加入切碎后的水果,水果、冰糖和水的重量比为15-20:5-10:80-100,搅拌均匀后煮沸5-10min,冷却至50-60℃后加入纤维素酶和/或半纤维素酶酶化,酶化时间为10-20min,过滤得到果糖水;将中药粉碎后兑水煮沸40-60min,中药与水的重量比为1-2:4-6,150-200目筛过滤得到中药药汁;将果糖水和中药药汁搅拌均匀后得到混合液,果糖水和中药药汁的重量比为1-2:3-6,将所述混合液在60-80℃下发酵30-50h,混合液的液面生成果胶层,将所述果胶层冷冻干燥,得到所述保健果胶,其中所述水果为柠檬、橙子、柚子、橘子、石榴、木瓜、芒果、苹果、香蕉、百香果中的一种或者多种的组合,所述中药为薄荷叶、金银花、山楂、双黄连、枸杞、茯苓、薏苡仁、甘草、龙眼肉、益智仁中的一种或者多种的组合;
所述乳化剂为单,双甘油脂肪酸酯、聚甘油蓖麻醇酯、卵磷脂、辛癸酸甘油酯中的一种或者多种的组合;所述食用胶为魔芋葡萄甘露聚糖、卡拉胶、微晶纤维素、黄原胶、明胶、海藻酸钠、大豆蛋白胶中的一种或者多种的组合。
上述补充营养的富锌酵母凝胶糖果的制备方法,包括如下步骤:
S1、按配比称取所述糖心的原料富锌酵母、山梨糖醇、葡萄糖、乙二胺四乙酸铁钠、磷脂、亚麻籽油、椰子油、保健果胶及乳化剂,将亚麻籽油、椰子油置于50-60℃水浴中加热,加入乳化剂后溶解完全,再加入富锌酵母、山梨糖醇、葡萄糖、乙二胺四乙酸铁钠、磷脂和保健果胶搅拌均匀,制得所述糖心;
S2、按配比称取所述糖皮的原料食用胶、甘油、山梨糖醇及葡萄糖,将食用胶加入水中,水的用量为食用胶的70-90wt%,升温至65-75℃后搅拌均匀,再加入甘油、山梨糖醇及葡萄糖,继续升温至80-90℃后搅拌至均匀,降温至45-55℃后保温静置,脱气,得到溶糖胶液,在真空环境下将所述溶糖胶液熬煮1-1.5h,释压后用80-120目滤袋过滤,滤出液在50-60℃下静置,获得所述糖皮;
S3、将S1得到的糖心和S2得到的糖皮利用软胶囊成型机制成胶丸,胶丸的糖皮厚度为80-85mm,再将所述胶丸进行定型、干燥,得到所述补充营养的富锌酵母凝胶糖果,其中定型时,控制温度为18-26℃,相对湿度≤60%,定型时间为1-3h;干燥时,控制温度为20-28℃,相对湿度≤45%,干燥时间为10-20h。
下面,通过具体实施例对本发明的技术方案进行详细说明。
实施例1
一种补充营养的富锌酵母凝胶糖果,由糖心和包裹糖心的糖皮组成,糖心和糖皮的重量比为1.5:1;
所述糖心包括如下原料:富锌酵母、山梨糖醇、葡萄糖、乙二胺四乙酸铁钠、磷脂、亚麻籽油、椰子油及单甘油脂肪酸酯,按重量份计量为:富锌酵母8份、山梨糖醇2份、葡萄糖4份、乙二胺四乙酸铁钠0.05份、磷脂1份、亚麻籽油2份、椰子油3份及单甘油脂肪酸酯1份;
所述糖皮包括如下原料:明胶、甘油、山梨糖醇及葡萄糖,按重量份计量为:明胶3份、甘油4份、山梨糖醇1份、葡萄糖3份。
上述补充营养的富锌酵母凝胶糖果的制备方法,包括如下步骤:
S1、按配比称取所述糖心的原料富锌酵母、山梨糖醇、葡萄糖、乙二胺四乙酸铁钠、磷脂、亚麻籽油、椰子油及单甘油脂肪酸酯,将亚麻籽油、椰子油置于50℃水浴中加热,加入单甘油脂肪酸酯后溶解完全,再加入富锌酵母、山梨糖醇、葡萄糖、乙二胺四乙酸铁钠、磷脂搅拌均匀,制得所述糖心;
S2、按配比称取所述糖皮的原料明胶、甘油、山梨糖醇及葡萄糖,将明胶加入水中,水的用量为明胶的90wt%,升温至65℃后搅拌均匀,再加入甘油、山梨糖醇及葡萄糖,继续升温至90℃后搅拌至均匀,降温至45℃后保温静置,脱气,得到溶糖胶液,在真空环境下将所述溶糖胶液熬煮1.5h,释压后用120目滤袋过滤,滤出液在50℃下静置,获得所述糖皮;
S3、将S1得到的糖心和S2得到的糖皮利用软胶囊成型机制成胶丸,胶丸的糖皮厚度为85mm,再将所述胶丸进行定型、干燥,得到所述补充营养的富锌酵母凝胶糖果,其中定型时,控制温度为18℃,相对湿度≤60%,定型时间为3h;干燥时,控制温度为20℃,相对湿度≤45%,干燥时间为20h。
实施例2
一种补充营养的富锌酵母凝胶糖果,由糖心和包裹糖心的糖皮组成,糖心和糖皮的重量比为3:1;
所述糖心包括如下原料:富锌酵母、山梨糖醇、葡萄糖、乙二胺四乙酸铁钠、磷脂、亚麻籽油、椰子油、保健果胶及乳化剂,按重量份计量为:富锌酵母4份、山梨糖醇4份、葡萄糖2份、乙二胺四乙酸铁钠0.1份、磷脂0.5份、亚麻籽油4份、椰子油1份、保健果胶1份及乳化剂0.5份;
所述糖皮包括如下原料:食用胶、甘油、山梨糖醇及葡萄糖,按重量份计量为:食用胶6份、甘油2份、山梨糖醇3份、葡萄糖1份;
所述保健果胶是通过将果糖水和中药药汁混合发酵制得;具体的,将冰糖加入水中加热至冰糖溶化,再加入切碎后的水果,水果、冰糖和水的重量比为15:10:80,搅拌均匀后煮沸10min,冷却至50℃后加入纤维素酶酶化,酶化时间为20min,过滤得到果糖水;将中药粉碎后兑水煮沸40min,中药与水的重量比为2:4,200目筛过滤得到中药药汁;将果糖水和中药药汁搅拌均匀后得到混合液,果糖水和中药药汁的重量比为1:6,将所述混合液在60℃下发酵50h,混合液的液面生成果胶层,将所述果胶层冷冻干燥,得到所述保健果胶,其中所述水果为柠檬、橙子,所述中药为薄荷叶、金银花;
所述乳化剂为双甘油脂肪酸酯、聚甘油蓖麻醇酯;所述食用胶为魔芋葡萄甘露聚糖、卡拉胶、微晶纤维素。
上述补充营养的富锌酵母凝胶糖果的制备方法,包括如下步骤:
S1、按配比称取所述糖心的原料富锌酵母、山梨糖醇、葡萄糖、乙二胺四乙酸铁钠、磷脂、亚麻籽油、椰子油、保健果胶及乳化剂,将亚麻籽油、椰子油置于60℃水浴中加热,加入乳化剂后溶解完全,再加入富锌酵母、山梨糖醇、葡萄糖、乙二胺四乙酸铁钠、磷脂和保健果胶搅拌均匀,制得所述糖心;
S2、按配比称取所述糖皮的原料食用胶、甘油、山梨糖醇及葡萄糖,将食用胶加入水中,水的用量为食用胶的70wt%,升温至75℃后搅拌均匀,再加入甘油、山梨糖醇及葡萄糖,继续升温至80℃后搅拌至均匀,降温至55℃后静置,脱气,得到溶糖胶液,在真空环境下将所述溶糖胶液熬煮1h,释压后用80目滤袋过滤,滤出液在60℃下静置,获得所述糖皮;
S3、将S1得到的糖心和S2得到的糖皮利用软胶囊成型机制成胶丸,胶丸的糖皮厚度为80mm,再将所述胶丸进行定型、干燥,得到所述补充营养的富锌酵母凝胶糖果,其中定型时,控制温度为26℃,相对湿度≤60%,定型时间为1h;干燥时,控制温度为28℃,相对湿度≤45%,干燥时间为10h。
实施例3
一种补充营养的富锌酵母凝胶糖果,由糖心和包裹糖心的糖皮组成,糖心和糖皮的重量比为2:1;
所述糖心包括如下原料:富锌酵母、山梨糖醇、葡萄糖、乙二胺四乙酸铁钠、磷脂、亚麻籽油、椰子油、保健果胶及乳化剂,按重量份计量为:富锌酵母6份、山梨糖醇3份、葡萄糖3份、乙二胺四乙酸铁钠0.07份、磷脂0.8份、亚麻籽油3份、椰子油2份、保健果胶0.5份及乳化剂0.7份;
所述糖皮包括如下原料:食用胶、甘油、山梨糖醇及葡萄糖,按重量份计量为:食用胶4份、甘油3份、山梨糖醇2份、葡萄糖2份。
所述保健果胶是通过将果糖水和中药药汁混合发酵制得;具体的,将冰糖加入水中加热至冰糖溶化,再加入切碎后的水果,水果、冰糖和水的重量比为17:8:90,搅拌均匀后煮沸7min,冷却至55℃后加入半纤维素酶酶化,酶化时间为15min,过滤得到果糖水;将中药粉碎后兑水煮沸50min,中药与水的重量比为1.5:5,180目筛过滤得到中药药汁;将果糖水和中药药汁搅拌均匀后得到混合液,果糖水和中药药汁的重量比为1.5:5,将所述混合液在70℃下发酵40h,混合液的液面生成果胶层,将所述果胶层冷冻干燥,得到所述保健果胶,其中所述水果为木瓜、芒果、苹果、香蕉、百香果,所述中药为山楂、双黄连、枸杞、茯苓、薏苡仁;
所述乳化剂为聚甘油蓖麻醇酯、卵磷脂、辛癸酸甘油酯;所述食用胶为黄原胶、海藻酸钠。
上述补充营养的富锌酵母凝胶糖果的制备方法,包括如下步骤:
S1、按配比称取所述糖心的原料富锌酵母、山梨糖醇、葡萄糖、乙二胺四乙酸铁钠、磷脂、亚麻籽油、椰子油、保健果胶及乳化剂,将亚麻籽油、椰子油置于55℃水浴中加热,加入乳化剂后溶解完全,再加入富锌酵母、山梨糖醇、葡萄糖、乙二胺四乙酸铁钠、磷脂和保健果胶搅拌均匀,制得所述糖心;
S2、按配比称取所述糖皮的原料食用胶、甘油、山梨糖醇及葡萄糖,将食用胶加入水中,水的用量为食用胶的80wt%,升温至70℃后搅拌均匀,再加入甘油、山梨糖醇及葡萄糖,继续升温至85℃后搅拌至均匀,降温至50℃后静置,脱气,得到溶糖胶液,在真空环境下将所述溶糖胶液熬煮1.2h,释压后用100目滤袋过滤,滤出液在55℃下静置,获得所述糖皮;
S3、将S1得到的糖心和S2得到的糖皮利用软胶囊成型机制成胶丸,胶丸的糖皮厚度为82mm,再将所述胶丸进行定型、干燥,得到所述补充营养的富锌酵母凝胶糖果,其中定型时,控制温度为22℃,相对湿度≤60%,定型时间为2h;干燥时,控制温度为25℃,相对湿度≤45%,干燥时间为15h。
实施例4
一种补充营养的富锌酵母凝胶糖果,由糖心和包裹糖心的糖皮组成,糖心和糖皮的重量比为1.8:1;
所述糖心包括如下原料:富锌酵母、山梨糖醇、葡萄糖、乙二胺四乙酸铁钠、磷脂、亚麻籽油、椰子油、保健果胶及乳化剂,按重量份计量为:富锌酵母7份、山梨糖醇4份、葡萄糖3份、乙二胺四乙酸铁钠0.08份、磷脂0.7份、亚麻籽油3份、椰子油2份、保健果胶0.6份及乳化剂0.8份;
所述糖皮包括如下原料:食用胶、甘油、山梨糖醇及葡萄糖,按重量份计量为:食用胶5份、甘油2份、山梨糖醇1份、葡萄糖2份。
所述保健果胶是通过将果糖水和中药药汁混合发酵制得;具体的,将冰糖加入水中加热至冰糖溶化,再加入切碎后的水果,水果、冰糖和水的重量比为20:5:100,搅拌均匀后煮沸5min,冷却至60℃后加入纤维素酶和半纤维素酶酶化,酶化时间为10min,过滤得到果糖水;将中药粉碎后兑水煮沸60min,中药与水的重量比为1:6,150目筛过滤得到中药药汁;将果糖水和中药药汁搅拌均匀后得到混合液,果糖水和中药药汁的重量比为2:3,将所述混合液在80℃下发酵30h,混合液的液面生成果胶层,将所述果胶层冷冻干燥,得到所述保健果胶,其中所述水果为木瓜、芒果,所述中药为甘草、龙眼肉、益智仁;
所述乳化剂为辛癸酸甘油酯;所述食用胶为大豆蛋白胶。
上述补充营养的富锌酵母凝胶糖果的制备方法,包括如下步骤:
S1、按配比称取所述糖心的原料富锌酵母、山梨糖醇、葡萄糖、乙二胺四乙酸铁钠、磷脂、亚麻籽油、椰子油、保健果胶及乳化剂,将亚麻籽油、椰子油置于50℃水浴中加热,加入乳化剂后溶解完全,再加入富锌酵母、山梨糖醇、葡萄糖、乙二胺四乙酸铁钠、磷脂和保健果胶搅拌均匀,制得所述糖心;
S2、按配比称取所述糖皮的原料食用胶、甘油、山梨糖醇及葡萄糖,将食用胶加入水中,水的用量为食用胶的80wt%,升温至70℃后搅拌均匀,再加入甘油、山梨糖醇及葡萄糖,继续升温至80℃后搅拌至均匀,降温至50℃后静置,脱气,得到溶糖胶液,在真空环境下将所述溶糖胶液熬煮1.3h,释压后用100目滤袋过滤,滤出液在55℃下静置,获得所述糖皮;
S3、将S1得到的糖心和S2得到的糖皮利用软胶囊成型机制成胶丸,胶丸的糖皮厚度为80mm,再将所述胶丸进行定型、干燥,得到所述补充营养的富锌酵母凝胶糖果,其中定型时,控制温度为20℃,相对湿度≤60%,定型时间为2h;干燥时,控制温度为28℃,相对湿度≤45%,干燥时间为15h。
上述实施例中,原料要求应满足以下规定:
生产用水:应符合GB 5749的规定。
富锌酵母:应符合GB/T 20886中营养强化酵母的规定及相应的标准要求。
亚麻籽油:应符合GB/T 8235的规定。
椰子油:应符合NY/T 230的规定。
葡萄糖:应符合GB 15203和GB/T 20880的规定。
食品添加剂:山梨糖醇应符合GB 29219的规定;食用胶应符合GB 6783的规定;甘油应符合GB/T 13206的规定。
其它所用原料均应符合GB 2761、GB 2762、GB 2763和GB 29921的规定,不得添加非食用物质。
上述实施例1-4中所得补充营养的富锌酵母凝胶糖果的感官、理化指标如下:
以上所述,仅为本发明较佳的具体实施方式,但本发明的保护范围并不局限于此,任何熟悉本技术领域的技术人员在本发明揭露的技术范围内,根据本发明的技术方案及其发明构思加以等同替换或改变,都应涵盖在本发明的保护范围之内。
Claims (9)
1.一种补充营养的富锌酵母凝胶糖果,其特征在于,由糖心和包裹糖心的糖皮组成,
所述糖心包括如下原料:富锌酵母、山梨糖醇、葡萄糖、乙二胺四乙酸铁钠、磷脂、亚麻籽油、椰子油、保健果胶及乳化剂,按重量份计量为:富锌酵母4-8份、山梨糖醇2-4份、葡萄糖2-4份、乙二胺四乙酸铁钠0.05-0.1份、磷脂0.5-1份、亚麻籽油2-4份、椰子油1-3份、保健果胶0-1份及乳化剂0.5-1份;
所述糖皮包括如下原料:食用胶、甘油、山梨糖醇及葡萄糖,按重量份计量为:食用胶3-6份、甘油2-4份、山梨糖醇1-3份、葡萄糖1-3份。
2.根据权利要求1所述的补充营养的富锌酵母凝胶糖果,其特征在于,所述糖心和糖皮的重量比为1.5-3:1。
3.根据权利要求1或2所述的补充营养的富锌酵母凝胶糖果,其特征在于,所述保健果胶是通过将果糖水和中药药汁混合发酵制得;具体的,将冰糖加入水中加热至冰糖溶化,再加入切碎后的水果,水果、冰糖和水的重量比为15-20:5-10:80-100,搅拌均匀后煮沸5-10min,冷却至50-60℃后加入纤维素酶和/或半纤维素酶酶化,酶化时间为10-20min,过滤得到果糖水;将中药粉碎后兑水煮沸40-60min,中药与水的重量比为1-2:4-6,150-200目筛过滤得到中药药汁;将果糖水和中药药汁搅拌均匀后得到混合液,果糖水和中药药汁的重量比为1-2:3-6,将所述混合液在60-80℃下发酵30-50h,混合液的液面生成果胶层,将所述果胶层冷冻干燥,得到所述保健果胶。
4.根据权利要求3所述的补充营养的富锌酵母凝胶糖果,其特征在于,所述水果为柠檬、橙子、柚子、橘子、石榴、木瓜、芒果、苹果、香蕉、百香果中的一种或者多种的组合。
5.根据权利要求3或4所述的补充营养的富锌酵母凝胶糖果,其特征在于,所述中药为薄荷叶、金银花、山楂、双黄连、枸杞、茯苓、薏苡仁、甘草、龙眼肉、益智仁中的一种或者多种的组合。
6.根据权利要求1-5任一项所述的补充营养的富锌酵母凝胶糖果,其特征在于,所述乳化剂为单,双甘油脂肪酸酯、聚甘油蓖麻醇酯、卵磷脂、辛癸酸甘油酯中的一种或者多种的组合。
7.根据权利要求1-6任一项所述的补充营养的富锌酵母凝胶糖果,其特征在于,所述食用胶为魔芋葡萄甘露聚糖、卡拉胶、微晶纤维素、黄原胶、明胶、海藻酸钠、大豆蛋白胶中的一种或者多种的组合。
8.一种根据权利要求1-7任一项所述的补充营养的富锌酵母凝胶糖果的制备方法,其特征在于,包括如下步骤:
S1、按配比称取所述糖心的原料富锌酵母、山梨糖醇、葡萄糖、乙二胺四乙酸铁钠、磷脂、亚麻籽油、椰子油、保健果胶及乳化剂,将亚麻籽油、椰子油置于50-60℃水浴中加热,加入乳化剂后溶解完全,再加入富锌酵母、山梨糖醇、葡萄糖、乙二胺四乙酸铁钠、磷脂和保健果胶搅拌均匀,制得所述糖心;
S2、按配比称取所述糖皮的原料食用胶、甘油、山梨糖醇及葡萄糖,将食用胶加入水中,水的用量为食用胶的70-90wt%,升温至65-75℃后搅拌均匀,再加入甘油、山梨糖醇及葡萄糖,继续升温至80-90℃后搅拌至均匀,降温至45-55℃后保温静置,脱气,得到溶糖胶液,在真空环境下将所述溶糖胶液熬煮1-1.5h,释压后用80-120目滤袋过滤,滤出液在50-60℃下静置,制得所述糖皮;
S3、将S1得到的糖心和S2得到的糖皮利用软胶囊成型机制成胶丸,胶丸的糖皮厚度为80-85mm,再将所述胶丸进行定型、干燥,得到所述补充营养的富锌酵母凝胶糖果。
9.根据权利要求8所述的补充营养的富锌酵母凝胶糖果的制备方法,其特征在于,定型时,控制温度为18-26℃,相对湿度≤60%,定型时间为1-3h;干燥时,控制温度为20-28℃,相对湿度≤45%,干燥时间为10-20h。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201810827134.9A CN109221565A (zh) | 2018-07-25 | 2018-07-25 | 一种补充营养的富锌酵母凝胶糖果及其制备方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201810827134.9A CN109221565A (zh) | 2018-07-25 | 2018-07-25 | 一种补充营养的富锌酵母凝胶糖果及其制备方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN109221565A true CN109221565A (zh) | 2019-01-18 |
Family
ID=65072340
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201810827134.9A Pending CN109221565A (zh) | 2018-07-25 | 2018-07-25 | 一种补充营养的富锌酵母凝胶糖果及其制备方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN109221565A (zh) |
Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN109938152A (zh) * | 2019-03-29 | 2019-06-28 | 广东金妮宝科技发展有限公司 | 一种营养健脑的茶籽油夹心软糖及其制备方法 |
CN109938147A (zh) * | 2019-03-29 | 2019-06-28 | 江西美好时光生物科技有限公司 | 一种改善记忆力和增强免疫力的低糖dha凝胶糖果 |
CN109965066A (zh) * | 2019-04-16 | 2019-07-05 | 广东亿超生物科技有限公司 | 一种高蛋白质的营养强化夹心凝胶糖果及其制备方法 |
CN109965073A (zh) * | 2019-04-16 | 2019-07-05 | 广东富味健康科技有限公司 | 一种健胃消食的凝胶糖果及其制备方法 |
CN111374209A (zh) * | 2020-04-20 | 2020-07-07 | 施恩(恩施)生物医药开发有限公司 | 一种富含有机硒的凝胶糖果及其制备方法 |
Citations (11)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1085739A (zh) * | 1992-12-08 | 1994-04-27 | 陈永清 | 保健果胶及果汁 |
JPH1156245A (ja) * | 1997-08-22 | 1999-03-02 | Nippon Synthetic Chem Ind Co Ltd:The | 油脂含有ゼリー状キャンディー及びその製造法 |
CN1663456A (zh) * | 2005-03-30 | 2005-09-07 | 陈旺根 | 一种含微量元素钙、铁、锌的营养肉脯及其加工方法 |
CN104970176A (zh) * | 2015-07-02 | 2015-10-14 | 广州普正生物科技有限公司 | 复合真菌多糖凝胶糖果 |
CN106070944A (zh) * | 2016-06-20 | 2016-11-09 | 威海百合生物技术股份有限公司 | 一种凝胶糖果及其生产工艺 |
CN106417873A (zh) * | 2016-09-18 | 2017-02-22 | 安士生物科技(中山)有限公司 | 一种保持口气清新的食品及其制备方法 |
EP3143881A1 (en) * | 2015-09-21 | 2017-03-22 | Nutris Ingredients, S.L. | Method for producing gummy candy and gummy candy with functional ingredients |
CN106942457A (zh) * | 2017-03-03 | 2017-07-14 | 福建公元食品有限公司 | 一种紫薯凝胶夹心糖果及其制作工艺 |
CN107683941A (zh) * | 2017-09-28 | 2018-02-13 | 杭州索契健康科技有限公司 | 一种耐温性磨砂软糖及其制备方法 |
CN107691740A (zh) * | 2017-08-30 | 2018-02-16 | 广州富诺营养科技有限公司 | 一种富锌酵母凝胶糖果及其制备方法 |
CN107897466A (zh) * | 2017-11-09 | 2018-04-13 | 山东天地健生物工程有限公司 | 一种南极磷虾油夹心型凝胶糖果及其制备方法 |
-
2018
- 2018-07-25 CN CN201810827134.9A patent/CN109221565A/zh active Pending
Patent Citations (11)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1085739A (zh) * | 1992-12-08 | 1994-04-27 | 陈永清 | 保健果胶及果汁 |
JPH1156245A (ja) * | 1997-08-22 | 1999-03-02 | Nippon Synthetic Chem Ind Co Ltd:The | 油脂含有ゼリー状キャンディー及びその製造法 |
CN1663456A (zh) * | 2005-03-30 | 2005-09-07 | 陈旺根 | 一种含微量元素钙、铁、锌的营养肉脯及其加工方法 |
CN104970176A (zh) * | 2015-07-02 | 2015-10-14 | 广州普正生物科技有限公司 | 复合真菌多糖凝胶糖果 |
EP3143881A1 (en) * | 2015-09-21 | 2017-03-22 | Nutris Ingredients, S.L. | Method for producing gummy candy and gummy candy with functional ingredients |
CN106070944A (zh) * | 2016-06-20 | 2016-11-09 | 威海百合生物技术股份有限公司 | 一种凝胶糖果及其生产工艺 |
CN106417873A (zh) * | 2016-09-18 | 2017-02-22 | 安士生物科技(中山)有限公司 | 一种保持口气清新的食品及其制备方法 |
CN106942457A (zh) * | 2017-03-03 | 2017-07-14 | 福建公元食品有限公司 | 一种紫薯凝胶夹心糖果及其制作工艺 |
CN107691740A (zh) * | 2017-08-30 | 2018-02-16 | 广州富诺营养科技有限公司 | 一种富锌酵母凝胶糖果及其制备方法 |
CN107683941A (zh) * | 2017-09-28 | 2018-02-13 | 杭州索契健康科技有限公司 | 一种耐温性磨砂软糖及其制备方法 |
CN107897466A (zh) * | 2017-11-09 | 2018-04-13 | 山东天地健生物工程有限公司 | 一种南极磷虾油夹心型凝胶糖果及其制备方法 |
Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN109938152A (zh) * | 2019-03-29 | 2019-06-28 | 广东金妮宝科技发展有限公司 | 一种营养健脑的茶籽油夹心软糖及其制备方法 |
CN109938147A (zh) * | 2019-03-29 | 2019-06-28 | 江西美好时光生物科技有限公司 | 一种改善记忆力和增强免疫力的低糖dha凝胶糖果 |
CN109965066A (zh) * | 2019-04-16 | 2019-07-05 | 广东亿超生物科技有限公司 | 一种高蛋白质的营养强化夹心凝胶糖果及其制备方法 |
CN109965073A (zh) * | 2019-04-16 | 2019-07-05 | 广东富味健康科技有限公司 | 一种健胃消食的凝胶糖果及其制备方法 |
CN111374209A (zh) * | 2020-04-20 | 2020-07-07 | 施恩(恩施)生物医药开发有限公司 | 一种富含有机硒的凝胶糖果及其制备方法 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN109221565A (zh) | 一种补充营养的富锌酵母凝胶糖果及其制备方法 | |
CN106819750A (zh) | 一种辅助降血压降血糖的固体饮料及其制备方法 | |
CN107549728B (zh) | 一种清肠排毒美容养颜果冻及其制备方法 | |
CN103766678B (zh) | 保健南瓜果冻的制作方法 | |
CN103740566B (zh) | 一种刺梨药酒及其制作方法 | |
CN103704548B (zh) | 一种木糖醇葛根果冻及其制备方法 | |
CN106562438A (zh) | 一种增强免疫力的组合物及其制备方法 | |
CN109645197A (zh) | 一种桑葚果糕的制备方法 | |
CN103444954B (zh) | 一种保健食品山格淮山养生茶 | |
CN109965073A (zh) | 一种健胃消食的凝胶糖果及其制备方法 | |
CN108041246A (zh) | 营养减肥冰淇淋及其加工方法 | |
CN106106680B (zh) | 一种石斛月饼的制作方法 | |
CN103169131A (zh) | 红枣山楂核桃泡腾片 | |
CN116531444B (zh) | 镇咳清肺软胶囊及其制备工艺 | |
CN108174901A (zh) | 一种超微桑叶茶粉粗粮饼干及其制备方法 | |
CN103976205A (zh) | 一种改善内分泌的果冻及其制备方法 | |
CN107125535A (zh) | 一种浓缩型养生姜饮品 | |
CN104004616A (zh) | 一种具有保健作用的甜酒药组合物及其制备方法 | |
CN104585574A (zh) | 蜂胶软胶囊产品及其制备 | |
CN105767967A (zh) | 一种火龙果果皮糕及其制备方法 | |
CN106614968A (zh) | 铁皮石斛养生饼干及其制备方法 | |
CN106071019A (zh) | 一种黄酒牛轧糖及其制备方法 | |
CN113475612A (zh) | 具有助眠功能的低卡软糖3d打印材料及软糖3d打印方法 | |
CN107242426B (zh) | 一种控糖固体饮料 | |
CN105533600A (zh) | 一种由人参花和松花粉制成的即食蜂蜜膏及其制备方法 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
SE01 | Entry into force of request for substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
RJ01 | Rejection of invention patent application after publication |
Application publication date: 20190118 |
|
RJ01 | Rejection of invention patent application after publication |