CN109380578A - 一种盐藻压片糖果 - Google Patents
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Classifications
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- 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
- 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
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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
- A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
本发明创造涉及一种盐藻压片糖果,所述压片糖果的成分及含量为:麦芽糊精45%~55%、山梨糖醇2%~8%、盐藻粉20%~40%、叶黄素酯微囊粉5%~15%、β‑胡萝卜素2%~8%、硬脂酸镁0.1%~1%,所述压片糖果的成分及含量为:麦芽糊精49.5%、山梨糖醇5%、盐藻粉30%、叶黄素酯微囊粉10%、β‑胡萝卜素5%、硬脂酸镁0.5%,所述压片糖果的成分及含量为:麦芽糊精45%、山梨糖醇2%、盐藻粉20%、叶黄素酯微囊粉5%、β‑胡萝卜素2%、硬脂酸镁0.1%,所述压片糖果的成分及含量为:麦芽糊精55%、山梨糖醇8%、盐藻粉40%、叶黄素酯微囊粉15%、β‑胡萝卜素8%、硬脂酸镁1%;因此,本发明具有能清除人体自由基,抗衰老、抗氧化、维持细胞活力、抗人体癌变作用。
Description
技术领域
本发明属于压片糖果的技术领域,具体涉及一种盐藻压片糖果。
背景技术
人们在日常生活中由于内在或外在的原因,或随着年龄的增长,身体内自由基逐渐增多,细胞清除自由基的能力逐步下降,于是造成各种损伤积累,直接引发人体衰老。皮肤是机体衰老过程中最为明显的器官之一,随着年龄的增长,皮肤会发生皮肤变薄、含水量减少、组织弹性减低、萎缩、起皱等症状。而尤其对于白领人群,由于经常需要长久坐在电脑前,导致肠道不健康,身体的毒素没有办法正常的排除,体内自由基累积,过多的自由基,攻击皮肤细胞,引起皮肤衰老,脸色变黄、斑点和瑕疵增多。除此之外,饮食不健康也是加速人体衰老的重要原因之一,现有的很多食物中都可能添加大量的人工添加剂,这样的食物摄入会导致身体会产生过多自由基,破坏细胞。另外烤肉、烧烤、辛辣食物的食用也加剧了人体的衰老,有必要开发一种能清除人体自由基,抗衰老、抗氧化、维持细胞活力、抗人体癌变作用的盐藻压片糖果;因此,开发一种能清除人体自由基,抗衰老、抗氧化、维持细胞活力、抗人体癌变作用的盐藻压片糖果具有十分重要的意义。
发明内容
本发明的目的是为了克服现有技术的不足,而提供一种能清除人体自由基,抗衰老、抗氧化、维持细胞活力、抗人体癌变作用的盐藻压片糖果。
本发明的目的是这样实现的:一种盐藻压片糖果,所述压片糖果的成分及含量为:麦芽糊精45%~55%、山梨糖醇2%~8%、盐藻粉20%~40%、叶黄素酯微囊粉5%~15%、β-胡萝卜素2%~8%、硬脂酸镁0.1%~1%。
所述压片糖果的成分及含量为:麦芽糊精49.5%、山梨糖醇5%、盐藻粉30%、叶黄素酯微囊粉10%、β-胡萝卜素5%、硬脂酸镁0.5%。
所述压片糖果的成分及含量为:麦芽糊精45%、山梨糖醇2%、盐藻粉20%、叶黄素酯微囊粉5%、β-胡萝卜素2%、硬脂酸镁0.1%。
所述压片糖果的成分及含量为:麦芽糊精55%、山梨糖醇8%、盐藻粉40%、叶黄素酯微囊粉15%、β-胡萝卜素8%、硬脂酸镁1%。
所述制备方法包括以下步骤:
步骤1:将麦芽糊精、山梨糖醇、叶黄素酯微囊粉、β-胡萝卜素进行混合、制粒、干燥,温度为40~50℃,时间为1~2小时,干燥后的原料整粒过筛备用;
步骤2:将盐藻粉、硬脂酸镁和步骤1混合后一起放入三维混合机充分混合均匀,混合时间为15~30分钟;
步骤3:将步骤2制作出的混合物进行压片处理。
下面结合药理对成分做进一步说明:
麦芽糊精:在糖果工艺中麦芽糊精可增加糖果的韧性,能减低糖果的甜度,改变口感,改善组织结构,大大延长了糖果的货架保质期;
山梨糖醇:在食品工业中的应用 山梨糖醇具有吸湿性,故在食品中加入山梨糖醇可以防止食品的干裂,使食品保持新鲜柔软;
盐藻粉:盐藻是一种十分重要的藻类资源,因其含有丰富的蛋白质、天然维生素、矿物质、不饱和脂肪酸以及多糖等营养物质,并具有防辐射、延缓机体衰老及防癌、抗癌等作用,
叶黄素酯微囊粉:可以高效补充人眼视网膜黄斑色素,吸收有害的蓝光和紫外线,保护细胞不受自由基的侵害,改善眼睛血液循环促进营养物质供应;抗氧化;
β-胡萝卜素:增强身体免疫系统;对心脏和其他器官提供抗氧化保护;
硬脂酸镁: 药用辅料,可作固体制剂的成膜包衣材料、胶体液体制剂的增稠剂、混悬剂。
本发明的有益效果:本发明具有能清除人体自由基,抗衰老、抗氧化、维持细胞活力、抗人体癌变作用;硬脂酸镁用作药用辅料,可作固体制剂的成膜包衣材料、胶体液体制剂的增稠剂、混悬剂。
具体实施方式
实施例1
一种盐藻压片糖果,所述压片糖果的成分及含量为:麦芽糊精49.5%、山梨糖醇5%、盐藻粉30%、叶黄素酯微囊粉10%、β-胡萝卜素5%、硬脂酸镁0.5%;所述制备方法包括以下步骤:步骤1:将麦芽糊精、山梨糖醇、叶黄素酯微囊粉、β-胡萝卜素进行混合、制粒、干燥,温度为40~50℃,时间为1~2小时,干燥后的原料整粒过筛备用;步骤2:将盐藻粉、硬脂酸镁和步骤1混合后一起放入三维混合机充分混合均匀,混合时间为15~30分钟;步骤3:将步骤2制作出的混合物进行压片处理。
表1
本实施例中实施例1组与对照组对比可知,对具有能清除人体自由基,抗衰老、抗氧化、维持细胞活力、抗人体癌变作用。
实施例2
一种盐藻压片糖果,所述压片糖果的成分及含量为:大豆10%、人参 20%、平卧菊三七10%、枸杞5%、阿胶2%、茯苓5%、白芷10%、炙甘草1%、维生素C0.1%、硬脂酸镁0.1%;所述制备方法包括以下步骤:步骤1:将大豆、人参、平卧菊三七、枸杞、阿胶、茯苓、白芷、炙甘草进行混合、制粒、干燥,温度为40℃,时间为1小时,干燥后的原料整粒过筛备用;步骤2:将维生素C、硬脂酸镁和步骤1混合后一起放入三维混合机充分混合均匀,混合时间为10分钟;步骤3:将步骤2制作出的混合物进行压片处理。
表2
本实施例中实施例2组与对照组对比可知,对具有能清除人体自由基,抗衰老、抗氧化、维持细胞活力、抗人体癌变作用。
实施例3
一种盐藻压片糖果,所述压片糖果的成分及含量为:大豆20%、人参 30%、平卧菊三七20%、枸杞15%、阿胶8%、茯苓15%、白芷20%、炙甘草10%、维生素C1%、硬脂酸镁1%;所述制备方法包括以下步骤:步骤1:将大豆、人参、平卧菊三七、枸杞、阿胶、茯苓、白芷、炙甘草进行混合、制粒、干燥,温度为50℃,时间为2小时,干燥后的原料整粒过筛备用;步骤2:将维生素C、硬脂酸镁和步骤1混合后一起放入三维混合机充分混合均匀,混合时间为30分钟;步骤3:将步骤2制作出的混合物进行压片处理。
表3
本实施例中实施例3组与对照组对比可知,对具有能清除人体自由基,抗衰老、抗氧化、维持细胞活力、抗人体癌变作用。
具体实施方式是对本发明的进一步说明而非限制,对本领域普通技术人员来说在不脱离本发明实质内容的情况下对结构做进一步变换,而所有这些变换都应属于本发明所附权利要求的保护范围。
Claims (5)
1.一种盐藻压片糖果,其特征在于:所述压片糖果的成分及含量为:麦芽糊精45%~55%、山梨糖醇2%~8%、盐藻粉20%~40%、叶黄素酯微囊粉5%~15%、β-胡萝卜素2%~8%、硬脂酸镁0.1%~1%。
2.根据权利要求1所述的一种盐藻压片糖果,其特征在于:所述压片糖果的成分及含量为:麦芽糊精49.5%、山梨糖醇5%、盐藻粉30%、叶黄素酯微囊粉10%、β-胡萝卜素5%、硬脂酸镁0.5%。
3.根据权利要求1所述的一种盐藻压片糖果,其特征在于:所述压片糖果的成分及含量为:麦芽糊精45%、山梨糖醇2%、盐藻粉20%、叶黄素酯微囊粉5%、β-胡萝卜素2%、硬脂酸镁0.1%。
4.根据权利要求1所述的一种盐藻压片糖果,其特征在于:所述压片糖果的成分及含量为:麦芽糊精55%、山梨糖醇8%、盐藻粉40%、叶黄素酯微囊粉15%、β-胡萝卜素8%、硬脂酸镁1%。
5.根据权利要求1所述的一种盐藻压片糖果,其特征在于:所述制备方法包括以下步骤:
步骤1:将麦芽糊精、山梨糖醇、叶黄素酯微囊粉、β-胡萝卜素进行混合、制粒、干燥,温度为40~50℃,时间为1~2小时,干燥后的原料整粒过筛备用;
步骤2:将盐藻粉、硬脂酸镁和步骤1混合后一起放入三维混合机充分混合均匀,混合时间为15~30分钟;
步骤3:将步骤2制作出的混合物进行压片处理。
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