CN110089607A - 一种桑葚压片糖果及其制备方法 - Google Patents
一种桑葚压片糖果及其制备方法 Download PDFInfo
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- CN110089607A CN110089607A CN201910322110.2A CN201910322110A CN110089607A CN 110089607 A CN110089607 A CN 110089607A CN 201910322110 A CN201910322110 A CN 201910322110A CN 110089607 A CN110089607 A CN 110089607A
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- mulberries
- powder
- pressed candy
- diacolation
- candy according
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- 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
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Abstract
本发明提供了一种桑葚压片糖果，包括以下重量百分含量的原料：山药粉0.5‑2%，莲藕粉0.5‑2%，桑葚渗漉粉5‑10%，润滑剂0.1‑1%，调味剂0‑0.25%，着色剂0‑0.02%，粘结剂0‑1%，剩余为糖粉。本发明制备的桑葚压片糖果，以桑葚为主要原料，添加量大，具有桑葚的清香味道；含有山药和莲藕能够健脾胃助消化，通便润肠，改善便秘状态。
Description
技术领域
本发明属于食品领域，涉及一种桑葚压片糖果及其制备方法。
背景技术
随着都市生活工作节奏的加快，现代生活的节奏越来越快，人们的饮食变得不规律，“三餐不定、随便应付”的现象越来越多。导致出现以便秘为代表的肠胃功能变差。中医学中有许多传统验方可用于滋补肠胃，但往往不适于长期使用。药食同源的食补产品更适于当前流行的天然、绿色、健康的养生理念。因此，开发一直能够长期、安全食用的健脾益胃助消化压片糖果，有着巨大的市场消费需求。
山药含有淀粉酶、多酚氧化酶等物质，有滋养强壮，助消化，敛虚汗，止泻之功效，主治脾虚腹泻、肺虚咳嗽、糖尿病消渴、小便短频、遗精、妇女带下及消化不良的慢性肠炎，是一味平补脾胃的药食两用之品。
莲藕通便止泻，健脾开胃莲藕中含有黏液蛋白和膳食纤维，能与人体内胆酸盐，食物中的胆固醇及甘油三酯结合，使其从粪便中排出，从而减少脂类的吸收。莲藕散发出一种独特清香，还含有鞣质，有一定健脾止泻作用，能增进食欲，促进消化，开胃健中，有益于胃纳不佳，食欲不振者恢复健康。
桑叶中具有消热凉血、清肠排毒、利尿通便的功效。桑葚中含有丰富的含有丰富的活性蛋白、维生素、氨基酸、胡萝卜素、矿物质、葡萄糖、蔗糖、果糖、鞣质、苹果酸、钙、维生素B1、B2、C、尼克酸等成分，营养是苹果的5-6倍，是葡萄的4倍，可加速脂肪和蛋白质分解，能治疗腹胀腹泻，具有健脾胃助消化的功效。此外，由于桑葚鲜果因极易腐败变质而无法长时间存放，如果以桑甚为原料加工成压片糖果，不仅可以延长桑葚保质期，而且可以提高当地桑葚资源的附加值，又可丰富糖果品种、繁荣糖果市场。
发明内容
针对目前缺乏少以桑葚为原料的糖果且添加桑葚量少、口味不够浓郁的问题，本发明提供一种以桑葚为主要原料的压片糖果，具有桑葚的清香味道且能够通便润肠。
本发明的另一目的是提供一种上述糖果的制备方法，制备方法工艺简单易操作，适合于工业化大规模生产。
为实现上述目的，本发明采用如下技术方案。
一种桑葚压片糖果，包括以下重量百分含量的原料：
山药粉0.5-2％，
莲藕粉0.5-2％，
桑葚渗漉粉5-10％，
润滑剂0.1-1％，
调味剂0-0.25％，
着色剂0-0.02％，
粘结剂0-1％，
剩余为糖粉。
所述桑葚渗漉粉的制备方法，包括以下步骤：
(1)采摘刚刚完全展开的嫩桑叶清洗后于100℃蒸汽上蒸制10-15min，晾凉后进行揉捻，40-60℃烘干，粉碎获得桑叶粉；
(2)将桑葚冻干后粉碎获得桑葚粉；
(3)按照质量比1:5-10将桑叶粉和桑葚粉置于提取渗漉罐中，以水为溶剂低温渗漉提取获得提取液，然后将提取液浓缩获得浓缩液，将浓缩液喷雾干燥获得桑葚渗漉粉。
所述桑葚渗漉粉的细度为80-100目。
所述山药粉或莲藕粉采用以下方法制备：山药或莲藕洗净、去皮、切片后于100℃蒸汽上蒸制10-15min，冻干后粉碎获得山药粉或莲藕粉。优选的，山药粉和莲藕粉的细度为80-200目。
所述糖粉为糖或糖醇的粉末，优选自蔗糖、麦芽糖、葡萄糖、果糖、乳糖、葡萄糖醇、甘露糖醇、乳糖醇、异麦芽糖醇和木糖醇中的至少一种。
所述润滑剂选自氢化植物油、硬脂酸镁和二氧化硅中的一种或一种以上。
所述调味剂选自甜味剂、酸味剂或香精中的一种或一种以上。优选的，所述甜味剂选自阿斯巴甜、甜菊糖、安赛蜜和三氯蔗糖中的一种及一种以上。优选的，所述酸味剂选自柠檬酸和维生素C中的一种或两者混合。
所述粘结剂选自果胶、明胶和阿拉伯胶中的至少一种。
上述桑葚压片糖果可以采用常用的干法或湿法制粒压片法，粉末直接压片法等常用压片糖果的制备方法获得，如糖粉与山药粉、莲藕粉、桑葚渗漉粉混合，选择性加入调味剂、着色剂混合后，进行湿法制粒、干燥、整粒，然后与剩余原料混合均匀，再进行压片，获得成品。
本发明具有以下有益效果：
本发明通过对桑叶的采摘后处理和渗漉提取的方法降低了桑葚渗漉粉的苦涩味道；降低了对叶绿素的提取，防止糖果货架期色泽变化；采用桑葚粉渗漉提取可以降低高温对桑葚营养成分的破坏；以渗漉粉的形式将桑叶和桑葚提取物加入糖果中可以提高提取物含量、增加糖果的口感，能够使口感更加顺滑、降低直接添加果粉时糖果的颗粒感；采用熟制的山药与莲藕一方面能够分解生山药和莲藕中刺激性物质消除涩口感，另一方面可以防止采用湿法压片工艺时，山药粉与莲藕粉造成的成品色泽不匀有花斑等现象，再一方面还能够代替粘合剂和崩解剂的添加。
本发明制备的桑葚压片糖果，以桑葚为主要原料，添加量大，具有桑葚的清香味道；含有山药和莲藕能够健脾胃助消化，通便润肠，改善便秘状态。
附图说明
图1是实施例4中桑葚复合压片糖果的制备流程示意图；
图2是实施例8中桑葚复合压片糖果的制备流程示意图。
具体实施方式
下面结合实施例和附图对本发明做进一步说明，但本发明不受下述实施例的限制。
实施例1桑葚渗漉粉的制备
(1)采摘刚刚完全展开的嫩桑叶清洗后于100℃蒸汽上蒸制15min，晾凉后进行揉捻30min，50℃烘干，粉碎至100目获得桑叶粉；
(2)将桑葚冻干后粉碎至100目获得桑葚粉；
(3)按照质量比1:8将桑叶粉和桑葚粉置于提取渗漉罐中，加入8倍纯净水在40℃下低温渗漉提取获得提取液，然后将提取液浓缩获得浓缩液，将浓缩液喷雾干燥获得细度为80-100目的桑葚渗漉粉。
对比例1桑葚渗漉粉的制备
(1)采摘刚刚完全展开的嫩桑叶清洗后于50℃烘干，粉碎至100目获得桑叶粉；
(2)将桑葚冻干后粉碎至100目获得桑葚粉；
(3)按照质量比1:8将桑叶粉和桑葚粉置于提取渗漉罐中，加入8倍纯净水在40℃下低温渗漉提取获得提取液，然后将提取液浓缩获得浓缩液，将浓缩液喷雾干燥获得细度为80-100目的桑葚渗漉粉。
对比例2桑葚桑叶混合粉的制备
(1)采摘刚刚完全展开的嫩桑叶清洗后于100℃蒸汽上蒸制15min，晾凉后进行揉捻30min，50℃烘干，粉碎至100目获得桑叶粉；
(2)将桑葚冻干后粉碎至100目获得桑葚粉；
(3)按照质量比1:8将桑叶粉和桑葚粉混合获得混合粉。
实施例2山药和莲藕粉的制备将山药或莲藕洗净、去皮、切片后于100℃蒸汽上蒸制10-15min，冻干后粉碎至200目，获得山药粉或莲藕粉。
对比例3山药和莲藕粉的制备将山药或莲藕洗净、去皮、切片后直接冻干后粉碎至200目，获得山药粉或莲藕粉。
实施例3压片糖果的制备
按照下列质量百分比称取原料：
山药粉1％，
莲藕粉1％，
桑葚渗漉粉(或桑葚桑叶混合粉)10％，
硬脂酸镁0.5％，
蔗糖粉(100目)补至100％；
按照下述湿法造粒压片法制备压片糖果：
蔗糖粉、山药粉、莲藕粉、桑葚渗漉粉(或桑葚桑叶混合粉)在混合机中混合均匀，然后加水制成软料然后采用喷雾造粒，干燥、过筛整粒，然后与硬脂酸镁在混合筒内混合均匀后送入压片机进行压片，片中0.5g，获得成品。所述成品编号与原料差别如表1所示，其余原料相同：
表1不同成品原料表
| 编号 | S1 | C1 | C2 | C3 |
| 桑葚粉 | 实施例1 | 对比例1 | 对比例2 | 实施例1 |
| 山药粉 | 实施例2 | 实施例2 | 实施例2 | 对比例3 |
| 莲藕粉 | 实施例2 | 实施例2 | 实施例2 | 对比例3 |
实施例4压片糖果的制备
按照下列质量百分比称取原料：
山药粉1％，
莲藕粉1％，
桑葚渗漉粉10％，
硬脂酸镁0.5％，
蔗糖粉(100目)补至100％；
按照下述直接压片法制备压片糖果：将原料混合均匀后送入压片机，直接压片，片中0.5g。
所述成品编号与原料差别如表2所示，其余原料相同：
表2不同成品原料表
| 编号 | S2 | C4 |
| 桑葚粉 | 实施例1 | 实施例1 |
| 山药粉 | 实施例2 | 对比例3 |
| 莲藕粉 | 实施例2 | 对比例3 |
实施例5口感与外观采用感官评价法对实施例3和实施例4中制备的压片糖果进行口感与外观的评价。压片糖的感官评价标准如表3所示：
表3感官评价标准
实施例3和实施例4中制备的压片糖果的口感与外观的评价结果如表4所示：
表4不同压片糖果感官评价
| 样品编码 | 口感(40) | 颜色(30) | 形状(30) | 总分 |
| S1 | 35 | 30 | 30 | 95 |
| S2 | 35 | 26 | 25 | 86 |
| C1 | 25 | 28 | 25 | 78 |
| C2 | 10 | 12 | 12 | 34 |
| C3 | 27 | 15 | 15 | 57 |
| C4 | 25 | 26 | 19 | 70 |
样品S1的口感较甜，无苦涩口感，有桑葚的口味，颜色为均一粉红色，片面具有光泽，片型完整、无细粉附着；样品S2的口感较甜，无苦涩口感，有桑葚的口味，具有均一粉红色，片面稍有光泽，片型完整、基本无细粉附着；样品C1口感较甜，入口无苦涩口感，后味有轻微苦涩感，颜色为均一浅红褐色，片面具有光泽，片型完整、无细粉附着；样品C2入口有轻微苦涩感，苦涩口感留存时间较长，有颗粒感，为粉红色，夹杂红色和黄绿色斑点，片面有细粉和颗粒；样品C3口感较甜，入口无苦涩口感，后味稍麻涩，颜色为粉红色，夹杂少量深红色斑点，片面有颗粒和花斑；样品C4口感较甜，入口无苦涩口感，后味稍麻涩，为粉红色，片面稍有光泽，稍有细粉附着。
由上述结果结合表4数据可知，桑叶处理后进行渗漉提取能够有效降低压片糖中苦涩口感物质，同时能够降低叶片颜色对样品外观的影响，减少不溶颗粒对口感的影响。通过对山药和莲藕的熟制步骤，能够降低这两种食材中的刺激性物质，消除麻涩口感，而且能够消除生的粉料吸水过多导致的颜色不均的问题。本发明的配方既能够采用湿法造粒压片工艺又能够采用干粉直接压片工艺。
实施例6压片糖果的制备
按照下列质量百分比称取原料：
山药粉2％，
莲藕粉2％，
桑葚渗漉粉5％，
二氧化硅(1000目)0.1％，
柠檬酸0.05％，
甜菊糖0.1％
果胶0.2％，
木糖醇10％，
蔗糖粉补至100％。
按照下述湿法造粒压片法制备压片糖果：
蔗糖粉、山药粉、莲藕粉、桑葚渗漉粉、柠檬酸、甜菊糖、木糖醇在混合机中混合均匀，然后加水制成软料然后以果胶水溶液为粘结剂采用流化沸腾造粒法造粒，过筛整粒，然后与二氧化硅在混合筒内混合均匀后送入压片机进行压片，片重0.5g，获得成品。
实施例7压片糖果的制备
按照下列质量百分比称取原料：
山药粉0.5％，
莲藕粉0.5％，
桑葚渗漉粉8.5％，
氢化植物油0.3％，
维生素C 0.05％，
柠檬酸0.2％，
甘露糖醇1％，
蔗糖粉补至100％。
按照下述湿法造粒压片法制备压片糖果：
蔗糖粉、山药粉、莲藕粉、桑葚渗漉粉、柠檬酸、维生素C、甘露糖醇在混合机中混合均匀，然后加水制成软料然后以蔗糖水溶液为粘结剂采用流化沸腾造粒法造粒，过筛整粒，然后与氢化植物油在混合筒内混合均匀后送入压片机进行压片，片重0.5g，获得成品。
实施例8压片糖果的制备
按照下列质量百分比称取原料：
山药粉1.5％，
莲藕粉1.5％，
桑葚渗漉粉8％，
硬脂酸镁0.5％，
维生素C 0.05％，
柠檬酸0.2％，
日落黄0.001％，
甘露糖醇1％，
蔗糖粉补至100％。
按照下述湿法造粒压片法制备压片糖果：
蔗糖粉与日落黄在混合机中混合均匀，然后依次加入山药粉、莲藕粉、桑葚渗漉粉、甘露糖醇、柠檬酸、维生素C、硬脂酸镁继续混合，出料后加水制成软料然后以蔗糖水溶液为粘结剂采用流化沸腾造粒法造粒，过筛整粒，然后与氢化植物油在混合筒内混合均匀后送入压片机进行压片，片重0.5g，获得成品。
Claims (10)
1.一种桑葚压片糖果，其特征在于，包括以下重量百分含量的原料：
山药粉0.5-2%，
莲藕粉0.5-2%，
桑葚渗漉粉5-10%，
润滑剂0.1-1%，
调味剂0-0.25%，
着色剂0- 0.02%，
粘结剂0-1%，
剩余为糖粉。
2.根据权利要求1所述桑葚压片糖果，其特征在于，桑葚渗漉粉的制备方法，包括以下步骤：
（1）采摘刚刚完全展开的嫩桑叶清洗后于100℃蒸汽上蒸制10-15min，晾凉后进行揉捻，40-60℃烘干，粉碎获得桑叶粉；
（2）将桑葚冻干后粉碎获得桑葚粉；
（3）按照质量比1:5-10将桑叶粉和桑葚粉置于提取渗漉罐中，以水为溶剂低温渗漉提取获得提取液，然后将提取液浓缩获得浓缩液，将浓缩液喷雾干燥获得桑葚渗漉粉。
3.根据权利要求2所述桑葚压片糖果，其特征在于，所述桑葚渗漉粉的细度为80-100目。
4.根据权利要求1所述桑葚压片糖果，其特征在于，山药粉或莲藕粉采用以下方法制备：山药或莲藕洗净、去皮、切片后于100℃蒸汽上蒸制10-15min，冻干后粉碎获得山药粉或莲藕粉。
5.根据权利要求4所述桑葚压片糖果，其特征在于，山药粉和莲藕粉的细度为80-200目。
6.根据权利要求1所述桑葚压片糖果，其特征在于，所述糖粉为糖或糖醇的粉末；优选自蔗糖、麦芽糖、葡萄糖、果糖、乳糖、异麦芽糖醇、葡萄糖醇、甘露醇和木糖醇中的至少一种。
7.根据权利要求1所述桑葚压片糖果，其特征在于，所述润滑剂选自氢化植物油、硬脂酸镁和二氧化硅中的一种或一种以上。
8.根据权利要求1所述桑葚压片糖果，其特征在于，所述调味剂选自甜味剂、酸味剂或香精中的一种或一种以上。
9.根据权利要求8所述桑葚压片糖果，其特征在于，所述甜味剂选自阿斯巴甜、甜菊糖、安赛蜜和三氯蔗糖中的一种及一种以上；
所述酸味剂选自柠檬酸和维生素C中的一种或两者混合。
10.根据权利要求1所述桑葚压片糖果，其特征在于，所述粘结剂选自果胶、明胶和阿拉伯胶中的至少一种。
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