CN110074246A - 一种新型的蜂窝状食用调味糖及其制备方法 - Google Patents
一种新型的蜂窝状食用调味糖及其制备方法 Download PDFInfo
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- 229930006000 Sucrose Natural products 0.000 claims abstract description 9
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- 239000004615 ingredient Substances 0.000 claims abstract description 7
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- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims description 4
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Classifications
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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
-
- 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
- A23G3/52—Aerated, foamed, cellular or porous products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/30—Artificial sweetening agents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/30—Artificial sweetening agents
- A23L27/33—Artificial sweetening agents containing sugars or derivatives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
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- 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
Abstract
本发明公开了一种新型的蜂窝状食用调味糖及其制备方法,包括以下重量份的物质:蔗糖80‑99份、纯净水5‑30份、起泡剂0.1‑2份,其他配料30‑50份。本发明与现有技术相比的优点在于:本发明的蜂窝状食用调味糖具有外观珍奇,溶解迅速,口感清甜、营养丰富的特点,可泡水直接饮用,也常用于饮料、甜羹、甜品等食物的调味,常食用可调节人体酸碱平衡,预防部分疾病。
Description
技术领域
本发明涉及调味营养糖领域,具体是指一种新型的蜂窝状食用调味糖及其制备方法,。
背景技术
随着社会的进步和生活水平的提高,人们对健康的意识在逐渐增加,对食品的要求由仅仅满足于温饱,转为能改善身体素质和提高生活质量。糖作为人们饮食中最基础的食物,主要成分是蔗糖,营养较为单一,难以补充人体营养;有些糖溶解速度慢;有些糖常食用容易上火;有些糖外型不适用于一些场合。人们需要一种融化迅速、营养丰富,对人体有益的食用调味糖。
发明内容
本发明要解决的技术问题是,针对以上问题提供一种融化迅速、营养丰富、对人体有益的食用调味糖。
为解决上述技术问题,本发明提供的技术方案为:一种新型的蜂窝状食用调味糖及其制备方法,包括以下重量份的物质:蔗糖80-99份、纯净水5-30份、起泡剂0.1-2份,其他配料30-50份。
作为改进,所述其他配料包括:菊花、罗汉果、蜂蜜、红枣、枸杞、玫瑰花、生姜、桂圆、桂花、阿胶、玛咖、桑葚,食品添加剂焦糖色、柠檬黄、山梨酸钾等。
作为改进,其制备方法,包括如下步骤:
(1)配制糖溶液:将蔗糖、纯净水按配方称重并混合均匀,静置溶解,备用
(2)熬制起泡:将配制好的糖溶液倒入加热锅中,加热至80-100℃,待水分完全蒸发后,加入配方量的起泡剂,发生气泡反应后倒入容器静置。
(3)成型筛选:待产品凝固成型,脱模至通风处静置干燥24h后,筛选成品,要求外型如同蜂窝,气孔大而多,颜色淡黄至褐色,PH值达到7.0-9.0,水溶解速率达到0.1-1g/s,蔗糖含量达到50%-99%的为合格产品。
(4)破碎包装:按需求使用破碎机械将成品破碎至1-100立方厘米大小,分装成各类形式的包装成品。
作为改进,所述(3)成型筛选中,产品外型如同蜂窝,气孔大而多,产品横截面每平方厘米气孔数量达到3-20个,每个气孔直径达到0.2-0.8cm。
本发明与现有技术相比的优点在于:本发明的蜂窝状食用调味糖具有外观珍奇,溶解迅速,口感清甜、营养丰富的特点,可泡水直接饮用,也常用于饮料、甜羹、甜品等食物的调味,常食用可调节人体酸碱平衡,预防部分疾病。
具体实施方式
本发明在具体实施时,一种新型的蜂窝状食用调味糖及其制备方法,包括以下重量份的物质:蔗糖80-99份、纯净水5-30份、起泡剂0.1-2份,其他配料30-50份。
作为改进,所述其他配料包括:菊花、罗汉果、蜂蜜、红枣、枸杞、玫瑰花、生姜、桂圆、桂花、阿胶、玛咖、桑葚,食品添加剂焦糖色、柠檬黄、山梨酸钾等。
作为改进,其制备方法,包括如下步骤:
(1)配制糖溶液:将蔗糖、纯净水按配方称重并混合均匀,静置溶解,备用
(2)熬制起泡:将配制好的糖溶液倒入加热锅中,加热至80-100℃,待水分完全蒸发后,加入配方量的起泡剂,发生气泡反应后倒入容器静置。
(3)成型筛选:待产品凝固成型,脱模至通风处静置干燥24h后,筛选成品,要求外型如同蜂窝,气孔大而多,颜色淡黄至褐色,PH值达到7.0-9.0,水溶解速率达到0.1-1g/s,蔗糖含量达到50%-99%的为合格产品。
(4)破碎包装:按需求使用破碎机械将成品破碎至1-100立方厘米大小,分装成各类形式的包装成品。
作为改进,所述(3)成型筛选中,产品外型如同蜂窝,气孔大而多,产品横截面每平方厘米气孔数量达到3-20个,每个气孔直径达到0.2-0.8cm。
实施例:蔗糖85份、纯净水20份、起泡剂1.3份,菊花5份、罗汉果2份、蜂蜜2份、红枣3份、枸杞1份、玫瑰花0.5份、生姜1份、桂圆4份、桂花2份、阿胶5份、玛咖2份、桑葚1份,食品添加剂焦糖色0.1份、柠檬黄0.1份、山梨酸钾0.1份。
此外,术语“第一”、“第二”仅用于描述目的,而不能理解为指示或暗示相对重要性或者隐含指明所指示的技术特征的数量。由此,限定有“第一”、“第二”的特征可以明示或者隐含地包括一个或者更多个该特征,在本发明的描述中,“多个”的含义是两个或两个以上,除非另有明确具本的限定。
在本发明中,除非另有明确的规定和限定,术语“安装”、“相连”、“连接”、“固定”等术语应做广义理解,例如,可以是固定连接,也可以是可拆卸连接或一体地连接;可以是机械连接,也可以是电连接;可以是直接相连,也可以通过中间媒介间接相连,可以是两个元件内部的连通。对于本领域的普通技术人员而言,可以根据具体情况理解上述术语在本发明中的具体含义。
在本发明中,除非另有明确的规定和限定,第一特征在第二特征之“上”或之“下”可以包括第一和第二特征直接接触,也可以包括第一和第二特征不是直接接触而是通过它们之间的另外的特征接触。而且,第一特征在第二特征“之上”、“上方”和“上面”包括第一特征在第二特征正上方和斜上方,或仅仅表示第一特征水平高度高于第二特征。第一特征在第二特征“之下”、“下方”和“下面”包括第一特征在第二特征正上方和斜上方,或仅仅表示第一特征水平高度小于第二特征。
在本说明书的描述中,参考术语“一个实施例”、“一些实施例”、“示例”,“具体示例”、或“一些示例”等的描述意指结合该实施例或示例描述的具体特征、结构、材料或者特点包含于本发明的至少一个实施例或示例中。在本说明书中,对上述术语的示意性表述不一定指的是相同的实施例或示例。而且,描述的具体特征、结构、材料或者特点可以在任何的一个或多个实施例或示例中以合适的方式结合。
尽管上面已经示出和描述了本发明的实施例,可以理解的是,上述实施例是示例性的,不能理解为对本发明的限制,本领域的普通技术人员在不脱离本发明的原理和宗旨的情况下在本发明的范围内可以对上述实施例进行变化、修改、替换和变型。
Claims (4)
1.一种新型的蜂窝状食用调味糖及其制备方法,包括以下重量份的物质:蔗糖80-99份、纯净水5-30份、起泡剂0.1-2份,其他配料30-50份。
2.根据权利要求1所述的一种新型的蜂窝状食用调味糖及其制备方法,其特征在于:所述其他配料包括:菊花、罗汉果、蜂蜜、红枣、枸杞、玫瑰花、生姜、桂圆、桂花、阿胶、玛咖、桑葚,食品添加剂焦糖色、柠檬黄、山梨酸钾等。
3.根据权利要求1所述的一种新型的蜂窝状食用调味糖及其制备方法,其制备方法,包括如下步骤:
(1)配制糖溶液:将蔗糖、纯净水按配方称重并混合均匀,静置溶解,备用
(2)熬制起泡:将配制好的糖溶液倒入加热锅中,加热至80-100℃,待水分完全蒸发后,加入配方量的起泡剂,发生气泡反应后倒入容器静置。
(3)成型筛选:待产品凝固成型,脱模至通风处静置干燥24h后,筛选成品,要求外型如同蜂窝,气孔大而多,颜色淡黄至褐色,PH值达到7.0-9.0,水溶解速率达到0.1-1g/s,蔗糖含量达到50%-99%的为合格产品。
(4)破碎包装:按需求使用破碎机械将成品破碎至1-100立方厘米大小,分装成各类形式的包装成品。
4.根据权利要求3所述的一种新型的蜂窝状食用调味糖及其制备方法,其特征在于:所述(3)成型筛选中,产品外型如同蜂窝,气孔大而多,产品横截面每平方厘米气孔数量达到3-20个,每个气孔直径达到0.2-0.8cm。
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CN105341283A (zh) * | 2015-09-30 | 2016-02-24 | 郑州荣利达生物科技有限公司 | 一种太妃酱、含有太妃酱的蜂窝状糖、制备方法 |
CN106605746A (zh) * | 2015-10-23 | 2017-05-03 | 内蒙古伊利实业集团股份有限公司 | 一种冷饮用的膨化蜂蜜太妃糖及其制备方法和含其的冷饮 |
CN108347961A (zh) * | 2015-11-30 | 2018-07-31 | 雀巢产品技术援助有限公司 | 散装糖替代品 |
CN109182611A (zh) * | 2018-10-09 | 2019-01-11 | 广东南字科技股份有限公司 | 一种蜂窝状块糖的生产工艺 |
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CN105341283A (zh) * | 2015-09-30 | 2016-02-24 | 郑州荣利达生物科技有限公司 | 一种太妃酱、含有太妃酱的蜂窝状糖、制备方法 |
CN106605746A (zh) * | 2015-10-23 | 2017-05-03 | 内蒙古伊利实业集团股份有限公司 | 一种冷饮用的膨化蜂蜜太妃糖及其制备方法和含其的冷饮 |
CN108347961A (zh) * | 2015-11-30 | 2018-07-31 | 雀巢产品技术援助有限公司 | 散装糖替代品 |
CN109182611A (zh) * | 2018-10-09 | 2019-01-11 | 广东南字科技股份有限公司 | 一种蜂窝状块糖的生产工艺 |
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