CN109601686A - 一种无糖充气糖果及其制备方法 - Google Patents
一种无糖充气糖果及其制备方法 Download PDFInfo
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- CN109601686A CN109601686A CN201910088171.7A CN201910088171A CN109601686A CN 109601686 A CN109601686 A CN 109601686A CN 201910088171 A CN201910088171 A CN 201910088171A CN 109601686 A CN109601686 A CN 109601686A
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- Prior art keywords
- sugar
- aerated candy
- free
- free aerated
- xylitol
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- 239000000811 xylitol Substances 0.000 claims abstract description 27
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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
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- A—HUMAN NECESSITIES
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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
- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
本发明涉及一种无糖充气糖果及其制备方法，属于食品加工技术领域。本发明所述无糖充气糖果包括赤藓糖醇、氢化淀粉水解物、木糖醇。本发明所述无糖充气糖果中氢化淀粉水解物、木糖醇具有较强的吸湿性及保湿性，因此可以保证产品具有良好的柔软度，但氢化淀粉水解物容易吸潮，且黏性大，因此咀嚼过程中会发生粘牙、储存过程中会发生吸潮，赤藓糖醇吸湿性差，但添加量过多会导致糖体发散，咀嚼性差，本发明通过调整各糖醇比例解决了糖体粘牙、太软、发散不好成型的问题。
Description
技术领域
本发明涉及一种无糖充气糖果及其制备方法，属于食品加工技术领域。
背景技术
充气糖果是在糖果制造过程中加入发泡剂，经机械擦搅使糖体充入无数细密的气泡，形成组织疏松，密度降低，体积增大，色泽改变的质构特点和风味各异的甜体。
目前的充气糖果是以白砂糖、果葡糖浆为主要原料，添加明胶、植物油脂、香精、色素、酸味剂等制成的，大量食用会导致血糖升高，引发肥胖、血压升高等症，同时，充气糖果在咀嚼过程中会将糖残留在牙齿缝隙中造成龋齿等口腔问题，因此，并不利于健康。
目前的无糖食品主要是采用木糖醇等糖醇类或人工合成高倍甜味剂代替白砂糖作为甜味剂，但市面上尚未出现过无糖充气糖果，主要原因是将糖醇加工成充气糖果存在不易成型、粘牙等问题，影响产品口感及稳定性。
发明内容
本发明通过糖醇的选取及比例的优化，使本发明制备的无糖充气糖果口感及稳定性良好，解决了上述问题。
本发明提供了一种无糖充气糖果，所述无糖充气糖果包括赤藓糖醇、氢化淀粉水解物、木糖醇。
本发明优选为所述无糖充气糖果，按重量份，由下述组份组成：
赤藓糖醇 1-100份
氢化淀粉水解物 1-80份
木糖醇 1-100份。
本发明优选为所述无糖充气糖果包括赤藓糖醇、氢化淀粉水解物、木糖醇、异麦芽酮糖醇、山梨糖醇。
本发明优选为所述无糖充气糖果，按重量份，由下述组份组成：
本发明优选为所述无糖充气糖果包括赤藓糖醇、氢化淀粉水解物、木糖醇、异麦芽酮糖醇、山梨糖醇、麦芽糖醇、乳糖醇。
本发明优选为所述无糖充气糖果，按重量份，由下述组份组成：
本发明优选为所述无糖充气糖果包括赤藓糖醇、氢化淀粉水解物、木糖醇、异麦芽酮糖醇、山梨糖醇、麦芽糖醇、乳糖醇、发泡剂、增稠剂、脱模剂、乳化剂、着色剂、酸度调节剂、香精、水。
本发明优选为所述发泡剂为明胶、乳清蛋白和大豆蛋白中的至少一种。
本发明优选为所述增稠剂为果胶、瓜尔胶、黄原胶、可溶性大豆多糖、阿拉伯胶、聚甘油脂肪酸酯、聚葡萄糖、决明胶、卡拉胶、可得然胶、磷酸化二淀粉磷酸酯、硫酸钙、氯化钙、罗望子多糖胶、普鲁兰多糖、羟丙基二淀粉磷酸酯、乳酸钙、乳酸钠、沙蒿胶、双乙酰酒石酸单双甘油脂、羧甲基淀粉钠、田菁胶、壳聚糖、亚麻籽胶、皂荚糖胶、α-环状糊精、γ-环状糊精、醋酸酯淀粉、海藻酸钾、海藻酸钠、槐豆胶、甲基纤维素、结冷胶、聚丙烯酸钠、磷酸酯双淀粉、羟丙基淀粉、羟丙基甲基纤维素、琼脂、羧甲基纤维素钠、微晶纤维素、氧化淀粉、氧化羟丙基淀粉、乙酰化二淀粉磷酸酯、刺云实胶、淀粉磷酸酯钠、海萝胶、海藻酸丙二醇酯和甲壳素中的至少一种。
本发明优选为所述脱模剂为滑石粉、矿物油、石蜡、硬脂酸镁和氢化植物油中的至少一种。
本发明优选为所述乳化剂为乳酸脂肪酸甘油酯、辛烯基琥珀酸淀粉钠、乙酰化单双甘油脂肪酸酯、铵磷脂、丙二醇、丙二醇脂肪酸酯、单双甘油脂肪酸酯、海藻酸丙二醇酯、琥珀酸单甘油酯、聚甘油蓖麻醇酸酯、聚氧乙烯木糖醇酐单硬脂酸酯、木糖醇酐单硬脂酸酯、柠檬酸脂肪酸甘油酯、氢化松香甘油酯、山梨醇酐单月桂酸酯、山梨醇酐单棕榈酸酯、山梨醇酐单硬脂酸酯、山梨醇酐三硬脂酸酯、山梨醇酐单油酸酯、双乙酰酒石酸单双甘油脂、辛癸酸甘油酯、硬脂酰乳酸钠、硬脂酰乳酸钙、蔗糖脂肪酸酯、单双甘油脂肪酸酯、改性大豆磷脂、甘油、酪蛋白酸钠、酶解大豆磷脂和羟丙基淀粉中的至少一种。
本发明优选为所述酸度调节剂为富马酸、富马酸一钠、己二酸、酒石酸、柠檬酸及其钠盐、钾盐、钙盐、碳酸钠、偏酒石酸、氢氧化钙、氢氧化钾、乳酸及其钠盐、碳酸氢三钠、乙酸钠、苹果酸及其钠盐、冰乙酸和葡萄糖酸钠中的至少一种。
本发明优选为所述无糖充气糖果，按重量份，由下述组份组成：
本发明另一目的为提供一种上述无糖充气糖果的制备方法，所述制备方法包括如下步骤：
制备胶冻
按预定重量份，将发泡剂与水混合，浸泡0.5-1h，加热到60-100℃，搅拌至溶解，保持50-60℃，静置0.5-1h，得到胶冻；
溶化糖醇
按预定重量份，将赤藓糖醇、氢化淀粉水解物、木糖醇、异麦芽酮糖醇、山梨糖醇、麦芽糖醇、乳糖醇与水混合，加热到80-110℃，搅拌至溶解，过滤，得到过滤糖醇浆；
熬煮
将过滤糖醇浆熬煮至140-190℃，再冷却至40-70℃；
搅打充气
按预定重量份，将冷却后的过滤糖醇浆加入到搅拌机中，40-50℃以70转/min搅打5-10min，搅打至出现白色拉条，再加入胶冻、增稠剂、脱模剂、乳化剂、着色剂、酸度调节剂、香精，以150转/min搅打5-10min，搅打至出现白色拉条，以70转/min搅打5-10min，得到充气糖醇体；
成型
将充气糖醇体切割成型，冷却老化，得到充气糖果糖体。
本发明优选为所述制备方法还包括包衣步骤；所述包衣步骤为：将充气糖果糖体置于包衣锅内，加入包衣预混料，所述充气糖果糖体与包衣预混料的重量比为30-50：1，再加入包衣液包衣。
本发明优选为包衣预混料为木糖醇粉末。
本发明优选为木糖醇粉末的粒度为100-250μm。
本发明优选为包衣液包括木糖醇、增稠剂、水。
本发明有益效果为：
本发明所述无糖充气糖果中氢化淀粉水解物、木糖醇具有较强的吸湿性及保湿性，因此可以保证产品具有良好的柔软度，但氢化淀粉水解物容易吸潮，且黏性大，因此咀嚼过程中会发生粘牙、储存过程中会发生吸潮，赤藓糖醇吸湿性差，但添加量过多会导致糖体发散，咀嚼性差，本发明通过调整各糖醇比例解决了糖体粘牙、太软、发散不好成型的问题。
本发明所述无糖充气糖果在包衣过程中加入包衣预混料，解决了包衣过程中糖体间互相粘连的问题，且糖体、包衣预混料、包衣液中均含有木糖醇，因此各层间可以更好地结合，包衣层更加牢固。
本发明所述无糖充气糖果采用高温熬煮的方式去除了糖醇中的水分，各糖醇间粘合度更好，且不会粘牙。
具体实施方式
下述非限制性实施例可以使本领域的普通技术人员更全面地理解本发明，但不以任何方式限制本发明。
实施例1
一种无糖充气糖果的制备方法，所述制备方法包括如下步骤：
制备明胶液
按重量份，将1份明胶与2份水混合，浸泡0.5h，明胶充分吸水膨胀后，加热到60℃，搅拌至溶解，保持60℃，静置1h，得到明胶液；
溶化糖醇
按重量份，将40份赤藓糖醇、30份氢化淀粉水解物、5份木糖醇、15份异麦芽酮糖醇、5份山梨糖醇、5份麦芽糖醇与10份水混合，加热到100℃，搅拌至溶解，过滤，得到过滤糖醇浆；
熬煮
将过滤糖醇浆熬煮至160℃，再冷却至60℃；
搅打充气
按重量份，将冷却后的过滤糖醇浆加入到搅拌机中，50℃以70转/min搅打10min，搅打至出现白色拉条，再加入明胶液、1份氢化植物油、1份蔗糖脂肪酸酯、1份香精，以150转/min搅打10min，搅打至出现白色拉条，以70转/min搅打10min，得到充气糖醇体；
成型
将充气糖醇体切割成型，冷却老化，得到充气糖果糖体；
包衣
将充气糖果糖体置于包衣锅内，加入粒度150μm木糖醇粉末制成的包衣预混料，所述充气糖果糖体与包衣预混料的重量比为50：1，再加入木糖醇包衣液包衣，得到无糖充气糖果。
对比例1
一种无糖充气糖果的制备方法，所述制备方法包括如下步骤：
制备明胶液
按重量份，将1份明胶与2份水混合，浸泡0.5h，明胶充分吸水膨胀后，加热到60℃，搅拌至溶解，保持60℃，静置1h，得到明胶液；
溶化糖醇
按重量份，将40份氢化淀粉水解物、5份木糖醇、45份异麦芽酮糖醇与10份水混合，加热到100℃，搅拌至溶解，过滤，得到过滤糖醇浆；
熬煮
将过滤糖醇浆熬煮至160℃，再冷却至60℃；
搅打充气
按重量份，将冷却后的过滤糖醇浆加入到搅拌机中，45℃以70转/min搅打10min，搅打至出现白色拉条，再加入明胶液、1份氢化植物油、1份蔗糖脂肪酸酯、1份香精，以150转/min搅打10min，搅打至出现白色拉条，以70转/min搅打10min，得到充气糖醇体；
成型
将充气糖醇体切割成型，冷却老化，得到充气糖果糖体；
包衣
将充气糖果糖体置于包衣锅内，加入粒度150μm木糖醇粉末制成的包衣预混料，所述充气糖果糖体与包衣预混料的重量比为50：1，再加入木糖醇包衣液包衣，得到无糖充气糖果。
对比例2
一种无糖充气糖果的制备方法，所述制备方法包括如下步骤：
制备明胶液
按重量份，将1份明胶与2份水混合，浸泡0.5h，明胶充分吸水膨胀后，加热到60℃，搅拌至溶解，保持60℃，静置1h，得到明胶液；
溶化糖醇
按重量份，将45份赤藓糖醇、15份木糖醇、40份异麦芽酮糖醇与10份水混合，加热到100℃，搅拌至溶解，过滤，得到过滤糖醇浆；
熬煮
将过滤糖醇浆熬煮至160℃，再冷却至60℃；
搅打充气
按重量份，将冷却后的过滤糖醇浆加入到搅拌机中，45℃以70转/min搅打10min，搅打至出现白色拉条，再加入明胶液、1份氢化植物油、1份蔗糖脂肪酸酯、1份香精，以150转/min搅打10min，搅打至出现白色拉条，以70转/min搅打10min，得到充气糖醇体；
成型
将充气糖醇体切割成型，冷却老化，得到充气糖果糖体；
包衣
将充气糖果糖体置于包衣锅内，加入粒度150μm木糖醇粉末制成的包衣预混料，所述充气糖果糖体与包衣预混料的重量比为50：1，再加入木糖醇包衣液包衣，得到无糖充气糖果。
测试例1
采用SB/T 10104-2017中感官评定及干燥失重的检测方法对实施例1、对比例1和2制备的无糖充气糖果进行检测，测定结果见表1。
表1
以上三种无糖充气糖果的密度均在1.15-1.35g/cm3之间，干燥失重≤9％，属于低度充气糖果，符合SB/T 10104-2017标准，无糖充气糖果中未添加糖类，属于无糖食品，实施例1制备的无糖充气糖果口感最好，且无吸潮及粘牙现象。
对比例2
采用岛津EZ-SX质构仪通过穿刺测试评估实施例1、对比例1和2制备的无糖充气糖果硬度口感，采用2毫米直径柱形探头及专用测试平台进行测定。
测定方法：样品测试前在室温下放置24小时。
测试参数：下压速度1mm/s，穿刺位移10mm，返回速度10mm/s。
测定指标：穿刺硬度、破裂脆性、穿刺能量。其中穿刺硬度为穿刺过程中的最大力，体现糖体的硬度特征。破裂脆性为破裂点出的穿刺深度，数值越小，脆性越明显。穿刺能量为试验全过程中的能量消耗，是探头穿刺过程中对样品做的功，可以作为咀嚼韧性的表达。
质构测定结果见表2。
表2
从质构测定结果中可以看出对比例1制备的无糖充气糖果硬度值最小，这与感官评定的结果一致，硬度过小导致糖体加工及贮藏运输过程中容易发生形变，影响产品质量，对比例1和2制备的无糖充气糖果穿刺能量均小于实施例1制备的无糖充气糖果，两者的韧性也不如实施例1制备的无糖充气糖果。
由此可见，实施例1制备的无糖充气糖果感官指标及稳定性均好于对比例制备的无糖充气糖果，本发明制备的无糖充气糖果通过控制糖醇比例及加工工艺能够保证产品的良好口感及加工、贮藏特性。
Claims (10)
1.一种无糖充气糖果，其特征在于：所述无糖充气糖果包括赤藓糖醇、氢化淀粉水解物、木糖醇。
2.根据权利要求1所述的无糖充气糖果，其特征在于：所述无糖充气糖果，按重量份，由下述组份组成：
赤藓糖醇 1-100份
氢化淀粉水解物 1-80份
木糖醇 1-100份。
3.根据权利要求2所述的无糖充气糖果，其特征在于：所述无糖充气糖果包括赤藓糖醇、氢化淀粉水解物、木糖醇、异麦芽酮糖醇、山梨糖醇。
4.根据权利要求3所述的无糖充气糖果，其特征在于：所述无糖充气糖果，按重量份，由下述组份组成：
5.根据权利要求4所述的无糖充气糖果，其特征在于：所述无糖充气糖果包括赤藓糖醇、氢化淀粉水解物、木糖醇、异麦芽酮糖醇、山梨糖醇、麦芽糖醇、乳糖醇。
6.根据权利要求5所述的无糖充气糖果，其特征在于：所述无糖充气糖果，按重量份，由下述组份组成：
7.根据权利要求6所述的无糖充气糖果，其特征在于：所述无糖充气糖果包括赤藓糖醇、氢化淀粉水解物、木糖醇、异麦芽酮糖醇、山梨糖醇、麦芽糖醇、乳糖醇、发泡剂、增稠剂、脱模剂、乳化剂、着色剂、酸度调节剂、香精、水。
8.根据权利要求7所述的无糖充气糖果，其特征在于：所述无糖充气糖果，按重量份，由下述组份组成：
9.权利要求1、2、3、4、5、6、7或8所述无糖充气糖果的制备方法，其特征在于：所述制备方法包括如下步骤：
制备胶冻
按预定重量份，将发泡剂与水混合，浸泡0.5-1h，加热到60-100℃，搅拌至溶解，保持50-60℃，静置0.5-1h，得到胶冻；
溶化糖醇
按预定重量份，将赤藓糖醇、氢化淀粉水解物、木糖醇、异麦芽酮糖醇、山梨糖醇、麦芽糖醇、乳糖醇与水混合，加热到80-110℃，搅拌至溶解，过滤，得到过滤糖醇浆；
熬煮
将过滤糖醇浆熬煮至140-190℃，再冷却至40-70℃；
搅打充气
按预定重量份，将冷却后的过滤糖醇浆加入到搅拌机中，40-50℃以70转/min搅打5-10min，搅打至出现白色拉条，再加入胶冻、增稠剂、脱模剂、乳化剂、着色剂、酸度调节剂、香精，以150转/min搅打5-10min，搅打至出现白色拉条，以70转/min搅打5-10min，得到充气糖醇体；
成型
将充气糖醇体切割成型，冷却老化，得到充气糖果糖体。
10.根据权利要求9所述的制备方法，其特征在于：所述制备方法还包括包衣步骤；
所述包衣步骤为：将充气糖果糖体置于包衣锅内，加入包衣预混料，所述充气糖果糖体与包衣预混料的重量比为30-50：1，再加入包衣液包衣。
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