CN109527178A - 一种玫瑰百合压片糖果 - Google Patents
一种玫瑰百合压片糖果 Download PDFInfo
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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
- A23G3/48—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
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2220/00—Products with special structure
- A23G2220/20—Products with special structure with a composite structure, e.g. laminated products, coated products, microstructures, e.g. with encapsulated ingredients
-
- 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)
- Botany (AREA)
- Inorganic Chemistry (AREA)
- Medicinal Preparation (AREA)
Abstract
本发明涉及食品领域,公开了一种玫瑰百合压片糖果,压片糖果包含以下组分的原料:包含以下组分的原料:木糖醇20‑40%,重瓣红玫瑰10‑30%,白芷10‑30%,百合10‑30%,麦芽糊精5‑15%。组分中的百合为干燥的百合,百合的水分含量≤10%,百合干燥过程中的温度为80℃。重瓣红玫瑰的水分<7%,粗粉碎至粒度60‑80目;再用微粉碎机粉碎,粒度达到100‑200目;最后用超微对撞粉碎机粉碎,粉碎后粉末平均粒径为2μm‑10μm。本发明的有益效果在于:该糖果具有特殊的配方组成,制得的玫瑰百合压片糖果能够使人散发体香的作用,长期服用远远优于其他中西药品,无任何毒副作用。
Description
技术领域
本发明涉及食品领域,尤其涉及一种玫瑰百合压片糖果。
背景技术
玫瑰花原产中国,栽培历史悠久,玫瑰在植物分类学上是一种蔷薇科蔷薇属灌木(Rosa rugosa),玫瑰花中,含有大量的维生素A、B、C,还含有十多种氨基酸、可溶性糖、生物碱。其中维生素C的含量最丰富、每100g内含2000多mg,有“维生素C之王”之称。还含有蛋白质、脂肪、碳水化合物、钙、磷、钾、铁、镁等,其中蛋白质含量8.5%,脂肪4.7%,可溶性糖1.2%,碳水化合物68%。玫瑰花渣中不含有任何有害的元素,其中含葡萄糖 18.33%~23.66%,含淀粉21.75%~22.63%,且含有丰富的氨基酸,其氨基酸总量高达10.9%。
百合,学名(Lilium brownii var.viridulum Baker)又名强蜀、番韭、山丹、倒仙、重迈、中庭、摩罗、重箱、中逢花、百合蒜、大师傅蒜、蒜脑薯、夜合花等,是百合科百合属(学名:Lilium)多年生草本球根植物。百合除含有淀粉、蛋白质、脂肪及钙、磷、铁维生素 B1、B2、C,泛酸、胡萝卜素等营养素外,还含有一些特殊的营养成分,如秋水仙碱等多种生物碱。这些成分综合作用于人体,不仅具有良好的营养滋补之功,而且还对秋季气候干燥而引起的多种季节性疾病有一定的防治作用。
白芷(拉丁文名:Angelica dahurica(Fisch.ex Hoffm.)Benth.et Hook.f.exFranch.et Sav),多年生高大草本,高1-2.5米,根圆柱形,茎基部径2-5厘米,基生叶一回羽状分裂,复伞形花序顶生或侧生,果实长圆形至卵圆形。白芷的根含有当归素(Byak-angelicin)、白当归素(Byak-angelicol)、氧化前胡素(Oxypencedanin)、珊瑚菜素(Phellopterin)及一种类当归酸(Angelicacid)的有机酸。以根入药,有祛病除湿、排脓生肌、活血止痛等功能。主治风寒感冒、头痛、鼻炎、牙痛。赤白带下、痛疖肿毒等症,亦可作香料。一般生于林下、林缘、溪旁、灌丛和山谷草地。目前市面上还未出现采用玫瑰百合制成的压片糖果。
发明内容
本发明解决的技术问题是,现有技术中尚无采用玫瑰百合制成压片糖果的产品。
为解决上述问题,我们提出了一种玫瑰百合压片糖果,该糖果具有特殊的配方组成,制得的玫瑰百合压片糖果能够使人散发体香的作用,长期服用远远优于其他中西药品,无任何毒副作用。
为实现上述需求,本发明通过以下技术方案来实现上述目的:一种玫瑰百合压片糖果,包含以下组分的原料:木糖醇20-40%,重瓣红玫瑰10-30%,白芷10-30%,百合10-30%,麦芽糊精5-15%。
优选地,压片糖果包含以下组分的原料:木糖醇30%,重瓣红玫瑰20%,白芷20%,百合20%,麦芽糊精10%。
本发明提供的一种玫瑰百合压片糖果,由以下方法制备而成:
A.将百合、重瓣红玫瑰、白芷分别经过粗碎、细碎、灭菌、精粉碎、超微粉碎;
B.将粉碎好的物料按照权利要求2中的百分比称量,加入木糖醇、麦芽糊精混合后倒入槽型混合机中搅拌混合,搅拌混合5分钟后取出混合物料进行干法制粒。将制粒后物料倒入总混机进行总混,时间20分钟,转速10r/min;
C.之后将步骤B得到的混合物进行压片,压片规格为0.5g/片,然后进行抛光;
D.将抛光后的压片运到包衣工序进行包衣,包衣剂为羟丙基甲基纤维素、聚乙二醇,将包衣好的压片糖果装瓶、贴签、装箱即可完成玫瑰百合压片糖果的制备。
更具体地,步骤A中的超微粉碎,物料经过超微对撞后,细胞破壁率达到90%,平均粒径为2μm-10μm。。
更具体地,步骤A中的百合为干燥的百合,百合的水分含量≤10%,百合干燥过程中的温度为75-85℃。
更具体地,步骤A中精粉碎需达到粒度要求:全部过100目筛,能过120目筛的达到95%。
更具体地,所述步骤A中重瓣红玫瑰的水分<7%,粗粉碎至粒度60-80目;再用微粉碎机粉碎,粒度达到100-200目;最后用超微对撞粉碎机粉碎,粉碎后粉末平均粒径为2 μm-10μm。
更具体地,所述步骤A中百合的水分<7%,粗粉碎至粒度60-80目;再用微粉碎机粉碎,粒度达到100-200目;最后用超微对撞粉碎机粉碎,粉碎后粉末平均粒径为2μm-10 μm。
更具体地,所述步骤A中白芷的水分<7%,一次粉碎至0.5mm以下,粗粉碎至粒度60-80 目;再用微粉碎机粉碎,粒度达到100-200目;最后用超微对撞粉碎机粉碎,粉碎后粉末平均粒径为2μm-10μm。
本发明的有益效果在于:该糖果具有特殊的配方组成,制得的玫瑰百合压片糖果能够使人散发体香的作用,长期服用远远优于其他中西药品,无任何毒副作用。
具体实施方式
为使本发明实施例的目的、技术方案和优点更加清楚,下面将对本发明实施例中的技术方案进行清楚、完整地描述。显然,所描述的实施例是本发明一部分实施例,而不是全部的实施例。基于本发明中的实施例,本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其他实施例,都属于本发明保护的范围。
实施例1:
一种玫瑰百合压片糖果,包含以下组分的原料:木糖醇30%,重瓣红玫瑰20%,白芷20%,百合20%,麦芽糊精10%。
本实施例提供的一种玫瑰百合压片糖果,由以下方法制备而成:
A.将百合、重瓣红玫瑰、白芷分别经过粗碎、细碎、灭菌、精粉碎,全部过100目筛,能过120目筛的达到95;超微粉碎,物料经过超微对撞后,细胞破壁率达到90%,平均粒径为2μm-10μm;
B.将粉碎好的物料按照木糖醇30%,重瓣红玫瑰20%,白芷20%,百合20%,麦芽糊精 10%称量,加入木糖醇、麦芽糊精混合后倒入槽型混合机中搅拌混合,搅拌混合5分钟后取出混合物料进行干法制粒。将制粒后物料倒入总混机进行总混,时间20分钟,转速10r/min;
C.之后将步骤B得到的混合物进行压片,压片规格为0.5g/片,然后进行抛光;
D.将抛光后的压片运到包衣工序进行包衣,包衣剂为羟丙基甲基纤维素、聚乙二醇,将包衣好的压片糖果装瓶、贴签、装箱即可完成玫瑰百合压片糖果的制备。
特别注意的是步骤A中的百合为干燥的百合,百合的水分含量≤10%,百合干燥过程中的温度为80℃。
本发明的有益效果在于:该糖果具有特殊的配方组成,制得的玫瑰百合压片糖果能够使人散发体香的作用,长期服用远远优于其他中西药品,无任何毒副作用。
Claims (9)
1.一种玫瑰百合压片糖果,其特征在于:压片糖果包含以下组分的原料:木糖醇20-40%,重瓣红玫瑰10-30%,白芷10-30%,百合10-30%,麦芽糊精5-15%。
2.如权利要求1所述的玫瑰百合压片糖果,其特征在于:压片糖果包含以下组分的原料:木糖醇30%,重瓣红玫瑰20%,白芷20%,百合20%,麦芽糊精10%。
3.如权利要求2所述的玫瑰百合压片糖果,其特征在于:由以下方法制备而成:
A.将百合、重瓣红玫瑰、白芷分别经过粗碎、细碎、灭菌、精粉碎、超微粉碎;
B.将粉碎好的物料按照权利要求2中的百分比称量,加入木糖醇、麦芽糊精混合后倒入槽型混合机中搅拌混合,搅拌混合5分钟后取出混合物料进行干法制粒;将制粒后物料倒入总混机进行总混,时间20分钟,转速10r/min;
C.之后将步骤B得到的混合物进行压片,压片规格为0.5g/片,然后进行抛光;
D.将抛光后的压片运到包衣工序进行包衣,包衣剂为羟丙基甲基纤维素、聚乙二醇,将包衣好的压片糖果装瓶、贴签、装箱即可完成玫瑰百合压片糖果的制备。
4.如权利要求3所述的玫瑰百合压片糖果,其特征在于:所述步骤A中的超微粉碎,物料经过超微对撞后,细胞破壁率达到90%,平均粒径为2μm-10μm。
5.如权利要求3所述的玫瑰百合压片糖果,其特征在于:所述步骤A中的百合为干燥的百合,百合的水分含量≤10%,所述百合干燥过程中的温度为75-85℃。
6.如权利要求3所述的玫瑰百合压片糖果,其特征在于:所述步骤A中精粉碎需达到粒度要求:全部过100目筛,能过120目筛的达到95%。
7.如权利要求3所述的玫瑰百合压片糖果,其特征在于:所述步骤A中重瓣红玫瑰的水分<7%,粗粉碎至粒度60-80目;再用微粉碎机粉碎,粒度达到100-200目;最后用超微对撞粉碎机粉碎,粉碎后粉末平均粒径为2μm-10μm。
8.如权利要求3所述的玫瑰百合压片糖果,其特征在于:所述步骤A中百合的水分<7%,粗粉碎至粒度60-80目;再用微粉碎机粉碎,粒度达到100-200目;最后用超微对撞粉碎机粉碎,粉碎后粉末平均粒径为2μm-10μm。
9.如权利要求3所述的玫瑰百合压片糖果,其特征在于:所述步骤A中白芷的水分<7%,一次粉碎至0.5mm以下,粗粉碎至粒度60-80目;再用微粉碎机粉碎,粒度达到100-200目;最后用超微对撞粉碎机粉碎,粉碎后粉末平均粒径为2μm-10μm。
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