CN110140793A - 一种果粉味的叶黄素酯羊奶片压片糖果及其制备方法 - Google Patents
一种果粉味的叶黄素酯羊奶片压片糖果及其制备方法 Download PDFInfo
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- CN110140793A CN110140793A CN201910575035.0A CN201910575035A CN110140793A CN 110140793 A CN110140793 A CN 110140793A CN 201910575035 A CN201910575035 A CN 201910575035A CN 110140793 A CN110140793 A CN 110140793A
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- powder
- goat milk
- parts
- lutein ester
- pressed candy
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Abstract
本发明涉及一种果粉味的叶黄素酯羊奶片压片糖果及其制备方法,以质量份计,该压片糖果的原料组成包括:全脂羊奶粉20~40份、乳味粉10~20份、山梨糖醇20~40份、低聚异麦芽糖5~10份、聚葡萄糖5~10份、叶黄素酯0.1~0.15份、果粉1~3份以及辅料8.5~21份,合计100份。本发明加工方法简单,压片糖果外观完整光滑,易于咀嚼,甜度适中,奶味浓郁。
Description
技术领域
本发明涉及压片糖果领域,特别涉及一种果粉味的叶黄素酯羊奶片压片糖果及其制备方法。
背景技术
压片糖果是以食糖或糖浆(粉剂)或甜味剂等为主要原料,经混合、造粒或不造粒、压制成型等相关工艺制成的固体糖果。目前市场上的压片糖果主要以白砂糖、葡萄糖或糖浆占比60%以上并加入一些辅料压制而成。此类压片糖果劣势主要体现在:除了单纯的供能以外,基本无其他对人体有益的营养物质;增加了儿童及青少年龋齿、肥胖病发生风险;摄入后血糖值增加迅速不利于糖尿病人食用;过于坚硬,咀嚼困难;甜度高。
此外目前市场上还有一类奶片,其奶粉含量占比达60%以上,但其不属于压片糖果范畴而属于奶制品。该类奶片因奶粉含量高,主要劣势体现在:压片时容易产生裂痕影响奶片产率且增加后续挑选成本;生产过程中容易吸潮,随着生产推进物料流动性变差,导致片重不稳定;原料成本高致产品市场价格昂贵。
目前中国专利数据库中,涉及羊奶片的申请件不少,但属于羊奶片压片糖果的申请件很少,如专利CN201210237502.7号《一种益生菌羊奶片及其制备方法》,其中羊奶粉为主要成分,其不属于压片糖果;如专利CN201210237340.7号《一种养颜美容羊奶片及其制备方法》,其中羊奶粉占比54~79%,其不属于压片糖果;如专利CN201410143356.0号《一种健胃消食羊奶片及其制备方法》,其中羊奶粉占比61.5~84.3%,其也不属于压片糖果。迄今为止,尚无果粉味的奶片压片糖果的报道。
现实生活中家长更愿意为孩子选择一款营养物质丰富,不易致龋齿和肥胖,口感佳,易于咀嚼,甜度适中,还价格适宜的压片糖果。此外随着科技进步,青少年电子屏使用频繁,视力下降陡增,保护视力也显得尤为重要。
发明内容
本发明的目的在于克服现有技术中存在的问题,提供一种果粉味的叶黄素酯羊奶片压片糖果及其制备方法,制得的压片糖果能够提供丰富的营养物质,奶味纯正,片重稳定。
为了达到上述目的,本发明压片糖果采用如下技术方案:
以质量份计,该压片糖果的原料组成包括:全脂羊奶粉20~40份、乳味粉10~20份、山梨糖醇20~40份、低聚异麦芽糖5~10份、聚葡萄糖5~10份、叶黄素酯0.1~0.15份、果粉1~3份以及辅料8.5~21份,合计100份。
进一步地,所述的果粉包括草莓粉、蓝莓粉、西瓜粉、甜橙粉、香蕉粉和水蜜桃粉中的一种或几种。
进一步地,所述的叶黄素酯中叶黄素二棕榈酸酯含量60%,玉米黄质酯含量4.0%。
进一步地,该压片糖果中,辅料包括:食用葡萄糖5~10份、浓缩乳清蛋白粉2~5份、麦芽糊精1~5份以及硬脂酸镁0.5~1份。
如上任意一项所述的果粉味的叶黄素酯羊奶片压片糖果的制备方法,其特征在于:包括以下步骤:
(1)将原料预处理后混合均匀,得到混合物;
(2)将混合物压片得到果粉味的叶黄素酯羊奶片压片糖果。
进一步地,原料预处理是将原料过60~100目筛。
进一步地,原料混合是,先将低聚异麦芽糖、聚葡萄糖、果粉、叶黄素酯和辅料进行干混,得到混合物a,然后将全脂羊奶粉、乳味粉、混合物a和山梨糖醇再进行干混,得到混合物b,完成原料混合。
进一步地,果粉是水果经过清洗,剔除蒂和叶,切成薄片烘干后粉碎得到的。
进一步地,所述的全脂羊奶粉是通过以下步骤获得:鲜羊奶经验收后,依次经巴杀、离心、再杀菌、浓缩、喷雾干燥和冷却,得到全脂羊奶粉。
进一步地,巴杀是在70~80℃杀菌15~20s;再杀菌是在140~145℃进行杀菌0.33~0.43s;浓缩是蒸发浓度至干物质含量为50~55%;喷雾干燥的温度是75~80℃。
与现有技术相比,本发明具有以下有益的技术效果:
(1)山梨糖醇、低聚异麦芽糖、聚葡萄糖替代了常规压片糖果中白砂糖或葡萄糖的大量使用,解决了传统压片糖果甜度高、咀嚼困难的问题,对龋齿、肥胖病发生有一定预防作用;具有促进肠道双歧杆菌的繁殖及不影响血糖水平的积极作用;(2)全脂羊奶粉、乳味粉合适的配比保证了压片糖果浓郁的奶香味,还降低了奶片的原料成本;(3)避免了乳粉含量高引起的易裂片,提高了奶片产率;节省了裂片的挑拣人力和时间成本以及降低了奶片被微生物污染的风险;不易吸潮,保证了物料良好的流动性,保证了奶片的重量稳定;(4)每片含叶黄素酯0.1~0.15%,以每片2g计,则含有叶黄素酯2~3mg,对补充视网膜黄斑区域黄斑色素密度,保护黄斑,促进黄斑发育,保护眼睛不受光线损害,延缓眼睛的老化及病变意义重大;(5)携带方便,可咀嚼或口含,甜度适中,还具有羊奶粉丰富的营养物质,深受客户的喜爱。
本发明加工方法简单,压片糖果外观完整光滑,易于咀嚼,甜度适中,奶味浓郁;本发明压片糖果品评测试得分4.7~4.72,比未添加乳味粉和果味粉的对比例测试得分至少高51.6%。
具体实施方式
下面结合具体的实施例对本发明做进一步详细说明。
本发明提供的果粉味的叶黄素酯羊奶片压片糖果,其原料组成为,以质量份计:全脂羊奶粉20~40份、乳味粉10~20份、山梨糖醇20~40份、低聚异麦芽糖5~10份、聚葡萄糖5~10份、食用葡萄糖5~10份、浓缩乳清蛋白粉2~5份、麦芽糊精1~5份、果粉1~3份、叶黄素酯0.1~0.15份、硬脂酸镁0.5~1份,合计100份。
在上述的压片糖果中所述果粉可用草莓粉、蓝莓粉、西瓜粉、甜橙粉、香蕉粉和水蜜桃粉中的一种或几种。叶黄素酯购买于陕西昂煦生物科技有限公司,其中叶黄素二棕榈酸酯含量60%,玉米黄质酯含量4.0%。
乳味粉购于山东天美生物技术有限公司,规格:蛋白质含量4.06%。
浓缩乳清蛋白粉WPC34购于南京泰成生物科技有限公司。
在上述压片糖果中所述的果粉味的叶黄素酯羊奶片压片糖果的制备方法,其包括以下步骤:
(1)原料预处理:所述原料均过60~100目筛。
(2)果粉是对应水果经清洗,剔除蒂和叶,切成薄片在适宜温度烘干后粉碎,过60~100目筛;
(3)混料:将低聚异麦芽糖、聚葡萄糖、食用葡萄糖、浓缩乳清蛋白粉、麦芽糊精、果粉、叶黄素酯、硬脂酸镁进行干混,得到混合物a;将全脂羊奶粉、乳味粉、所述混合物a和山梨糖醇再进行干混,得到混合物b;
(4)压片、称重、包装:将上述混合物b经压片机压片,将压好的片再进行定量密封包装。
在上述的制备方法中所述全脂羊奶粉是通过以下步骤获得:
(1)鲜羊奶验收:选择合格的鲜羊奶;
(2)巴杀、离心标准化:鲜羊奶在70~80℃进行巴菌15~20s,再经离心剔除菌体和细胞;
(3)杀菌:将离心后的鲜羊乳在140~145℃进行杀菌0.33~0.43s;
(4)浓缩、喷雾干燥、冷却:杀菌后的鲜羊奶经恒温(60℃)单效蒸发器浓缩至干物质约50~55%,再经喷雾干燥(塔内温度75~80℃)和三级流化床降温至30℃以下即得。
本发明的压片糖果中由于含有全脂羊奶粉、乳味粉,可以提供丰富的营养物质和纯正的奶味,还大幅降低了原料成本;该压片糖果由于含有山梨糖醇、低聚异麦芽糖、聚葡萄糖不仅能够预防龋齿、肥胖及减缓血糖水平,而且可以促进肠道双歧杆菌增殖,对维护肠道健康具有重要意义;此外本发明还添加了果粉、叶黄素酯,它们对改善口味和保护视力具有一定积极作用。具体各原料选择依据如下:
全脂羊奶粉基本保持了羊乳中的原有营养成分。羊乳脂肪链短,更易消化吸收;羊乳中的蛋白质结构与母乳相同,含有大量的乳清蛋白,蛋白凝块细而软,不会引起胃部不适、腹泻等乳制品过敏症状发生;羊乳中富含与母乳相同的上皮细胞生长因子,对人体鼻腔、血管、咽喉等黏膜有良好的修复作用,能够提高人体抵抗力。羊乳还含有乳铁蛋白,而乳铁蛋白不仅参与铁的转运,而且具有广谱抗菌、抗氧化、抗癌、调节免疫系统等强大生物功能。此外,羊乳有与母乳相近的丰富的矿物质、微量元素、多种维生素、牛磺酸、二十二碳六烯酸等。
乳味粉是葡萄糖浆、食用植物油、天然奶油、乳糖、乳粉为原料,采用现代高科技微胶囊、喷雾干燥技术加工成的产品,奶味自然,滋味纯正、口感纯厚、流散性好、无结块,价格低廉,是替代部分全脂羊奶粉的最佳原料之一。
山梨糖醇在梨、桃、苹果中分布广泛,含量约1~2%,其甜度为蔗糖的50%~70%,有清凉的甜味。食用后在体内被缓慢的吸收利用,在血液内不转化为葡萄糖,血糖值不增加,因此不受胰岛素影响,适合糖尿病病人食用。
低聚异麦芽糖属非消化类低聚糖,具有水溶性膳食纤维功能,可促使人体内的双歧杆菌显著增殖。其不被龋齿链球菌分解,不被口腔酶液水解,能很好的预防龋齿。龋齿也是我国儿童最普遍的牙病之一,保护儿童口腔卫生、预防牙病,以低聚异麦芽糖代替白砂糖,生产不易龋齿的食品和饮料。低聚异麦芽糖也难以被胃酶消化,甜度低、其热能仅为蔗糖1/6,对血糖血脂基本没影响。因此,若长期食用,既不会增加血糖,也不改变血中胰岛素水平,糖尿病患者可放心食用。此外,其不破坏食品质地和风味,不增加粘度,不影响对矿物质和维生素吸收(对它们无包埋作用)。
聚葡萄糖是一种新型的水溶性膳食纤维,食用后具有保持肠胃通畅的功能。聚葡萄糖除具有水溶性膳食纤维所特有的明显增加粪便体积、增强通便以及降低肠道癌的风险等的作用外,还具有不溶性膳食纤维所不具备或不明显的功能,如结合清除体内的胆酸,明显降低血清胆固醇,更容易引致饱腹感,能明显降低饭后血糖水平等。
果粉是对应水果经清洗,剔除蒂和叶子,切成薄片适宜温度烘干后粉碎至粉末状,天然无添加,增加压片糖果水果味。
叶黄素酯是一种重要的类胡萝卜素脂肪酸酯,以万寿菊花为原料,经过脱水粉碎、提取、纯化和真空浓缩等步骤生产而成。叶黄素酯中叶黄素二棕榈酸酯含量60%,玉米黄质酯含量4.0%。叶黄素酯经人体吸收后分解为游离态叶黄素。叶黄素能补充视网膜黄斑区域黄斑色素密度,保护黄斑,促进黄斑发育;保护眼睛不受光线损害,延缓眼睛的老化及防止病变;具有抗氧化作用;预防老年性黄斑变性及视网膜色素变性,减少玻璃膜疣的产生。
本发明用下列实施例来进一步说明发明内容,但是本发明的保护范围并不限于下列实施例。
实施例1
以下为本发明所涉及到的草莓味的叶黄素酯羊奶片压片糖果原料组成为,以质量份数计:全脂羊奶粉35份、乳味粉10份、山梨糖醇35份、低聚异麦芽糖5份、聚葡萄糖5份、食用葡萄糖5份、浓缩乳清蛋白粉2份、麦芽糊精1.4份、草莓粉1份、叶黄素酯0.1份、硬脂酸镁0.5份,合计100份。
在上述压片糖果中所述的草莓味的叶黄素酯羊奶片压片糖果的制备方法,其包括以下步骤:
(1)原料预处理:所述原料均过60~100目筛。
(2)草莓粉是草莓经清洗,剔除蒂和叶,切成薄片在适宜温度烘干后粉碎,过60~100目筛;
(3)混料:将低聚异麦芽糖、聚葡萄糖、食用葡萄糖、浓缩乳清蛋白粉、麦芽糊精、草莓粉、叶黄素酯、硬脂酸镁进行干混,得到混合物a;将全脂羊奶粉、乳味粉、所述混合物a和山梨糖醇再进行干混,得到混合物b;
(4)压片、称重、包装:将上述混合物b经压片机压片,将压好的片再进行定量密封包装。
在上述的制备方法中所述全脂羊奶粉是通过以下步骤获得:
(1)鲜羊奶验收:选择合格的鲜羊奶;
(2)巴杀、离心标准化:鲜羊奶在75℃进行杀菌15s,再经离心剔除菌体;
(3)杀菌:将离心后的鲜羊乳在143℃进行杀菌0.43s;
(4)浓缩、喷雾干燥、冷却:杀菌后的鲜羊奶经恒温(60℃)单效蒸发器浓缩至干物质约52%,再经喷雾干燥(塔内温度约80℃)和三级流化床降温至30℃以下即得。
实施例2
以下为本发明所涉及到的草莓味的叶黄素酯羊奶片压片糖果原料组成为,以质量份数计:全脂羊奶粉25份、乳味粉15份、山梨糖醇30份、低聚异麦芽糖10份、聚葡萄糖8份、食用葡萄糖5份、浓缩乳清蛋白粉3.5份、麦芽糊精1.9份、草莓粉1份、叶黄素酯0.1份、硬脂酸镁0.5份,合计100份。
在上述压片糖果中所述的草莓味的叶黄素酯羊奶片压片糖果的制备方法,其包括以下步骤:
(1)原料预处理:所述原料均过60~100目筛。
(2)草莓粉是草莓经清洗,剔除蒂和叶,切成薄片在适宜温度烘干后粉碎,过60~100目筛;
(3)混料:将低聚异麦芽糖、聚葡萄糖、食用葡萄糖、浓缩乳清蛋白粉、麦芽糊精、草莓粉、叶黄素酯、硬脂酸镁进行干混,得到混合物a;将全脂羊奶粉、乳味粉、所述混合物a和山梨糖醇再进行干混,得到混合物b;
(4)压片、称重、包装:将上述混合物b经压片机压片,将压好的片再进行定量密封包装。
在上述的制备方法中所述全脂羊奶粉是通过以下步骤获得:
(1)鲜羊奶验收:选择合格的鲜羊奶;
(2)巴杀、离心标准化:鲜羊奶在70℃进行杀菌20s,再经离心剔除菌体;
(3)杀菌:将离心后的鲜羊乳在145℃进行杀菌0.33s;
(4)浓缩、喷雾干燥、冷却:杀菌后的鲜羊奶经恒温(60℃)单效蒸发器浓缩至干物质约55%,再经喷雾干燥(塔内温度约78℃)和三级流化床降温至30℃以下即得。
实施例3
以下为本发明所涉及到的草莓味的叶黄素酯羊奶片压片糖果,其原料组成为,以质量份数计:全脂羊奶粉25份、乳味粉20份、山梨糖醇25份、低聚异麦芽糖6份、聚葡萄糖10份、食用葡萄糖5份、浓缩乳清蛋白粉5份、麦芽糊精1.35份、草莓粉2份、叶黄素酯0.15份、硬脂酸镁0.5份,合计100份。
在上述压片糖果中所述的草莓味的叶黄素酯羊奶片压片糖果的制备方法,其包括以下步骤:
(1)原料预处理:所述原料均过60~100目筛。
(2)草莓粉是草莓经清洗,剔除蒂和叶,切成薄片在适宜温度烘干后粉碎,过60~100目筛;
(3)混料:将低聚异麦芽糖、聚葡萄糖、食用葡萄糖、浓缩乳清蛋白粉、麦芽糊精、草莓粉、叶黄素酯、硬脂酸镁进行干混,得到混合物a;将全脂羊奶粉、乳味粉、所述混合物a和山梨糖醇再进行干混,得到混合物b;
(4)压片、称重、包装:将上述混合物b经压片机压片,将压好的片再进行定量密封包装。
在上述的制备方法中所述全脂羊奶粉是通过以下步骤获得:
(1)鲜羊奶验收:选择合格的鲜羊奶;
(2)巴杀、离心标准化:鲜羊奶在80℃进行杀菌17s,再经离心剔除菌体;
(3)杀菌:将离心后的鲜羊乳在140℃进行杀菌0.40s;
(4)浓缩、喷雾干燥、冷却:杀菌后的鲜羊奶经恒温(60℃)单效蒸发器浓缩至干物质约50%,再经喷雾干燥(塔内温度约75℃)和三级流化床降温至30℃以下即得。
对比例1
采用60份的全脂羊奶粉,21份的山梨糖醇,不添加乳味粉、果蔬粉,其它比例及制备条件同实施例1。
感官评价实验结果
发明人以实施例1~3以及对比例1所述原料组成,参照本发明所述方法对包装好的产品(直径2cm,压片设置片重2g)外观、色泽、口感、风味和个人喜好度进行品评测试,参与实验共32人均为公司客户,评分标准如下表1所示,实验结果记录如下表2所示。
表1
表2
从上述表2评价结果可知,实施例1~3的压片糖果外观完整光滑,无裂片,易于咀嚼,甜度适中,奶味浓郁,改变了传统压片糖果咀嚼困难、甜度高的负面现象,深受客户的喜爱。而对比例1结果可知,奶片外观残损,片易裂,奶味不明显,增加挑选裂片人工和时间成本,1kg奶片有0.150kg裂片,产率降低,全脂羊奶粉添加量多,原料成本也大幅增加。
裂片检查及重量差异实验结果
发明人以实施例1~3所述原料组成,参照本发明所述方法从各实施例包装的产品(直径2cm,压片设置片重2g)中随机抽取20片为一组进行裂片检查和重量差异检查,检查结果如下表3所示。
表3
从上述表3可知,实施例1~3的压片糖果均无列痕,完整性很好,与上述感官评价实验结果一致,这使得压片产率增加,可达100%,节省了挑选裂片产生的人工和时间成本,也降低了人为挑选导致的微生物污染。各实施例片重结果符合2g±0.1g的重量差异。
产品崩解时限实验结果
发明人以实施例1~3所述原料组成,参照本发明所述方法从各实施例包装好的产品(直径2cm,压片设置片重2g)中随机各抽取6片为一组进行崩解时限实验。实验参照《中国药典》2015版中三步通则“0921崩解时限检查法”中含片,即将吊篮通过不锈钢轴悬挂于支架上,浸入1000ml烧杯中,并调节吊篮位置使其下降至低点时筛网距烧杯底部25mm,烧杯内盛有温度为37℃±1℃的水,调节水位高度使吊篮上升至高点时筛网在水面下15mm处,吊篮顶部不可浸没于溶液中。分别取3组奶片置上述吊篮的玻璃管中,启动崩解仪并记录奶片全部崩解或溶解所需的时间,结果如下表4所示。
表4
检查项目 | 实施例1 | 实施例2 | 实施例3 |
崩解时间 | 5.1min | 5.4min | 5.2min |
由表4可知,三组奶片均在10min之前全部崩解或溶解,符合含片崩解时限要求,故本发明奶片可口含。
实施例4
以下为本发明所涉及到的草莓味的叶黄素酯羊奶片压片糖果,其原料组成为,以质量份数计:全脂羊奶粉20份、乳味粉10份、山梨糖醇40份、低聚异麦芽糖8份、聚葡萄糖6份、食用葡萄糖10份、浓缩乳清蛋白粉2.4份、麦芽糊精1.0份、西瓜粉1.5份、叶黄素酯0.1份、硬脂酸镁1.0份,合计100份。
制备方法同实施例1。
实施例5
以下为本发明所涉及到的草莓味的叶黄素酯羊奶片压片糖果,其原料组成为,以质量份数计:全脂羊奶粉40份、乳味粉11份、山梨糖醇21份、低聚异麦芽糖7份、聚葡萄糖7份、食用葡萄糖6份、浓缩乳清蛋白粉2.8份、麦芽糊精2.0份、蓝莓粉2.5份、叶黄素酯0.12份、硬脂酸镁0.58份,合计100份。
制备方法同实施例1。
实施例6
以下为本发明所涉及到的草莓味的叶黄素酯羊奶片压片糖果,其原料组成为,以质量份数计:全脂羊奶粉30份、乳味粉12份、山梨糖醇20份、低聚异麦芽糖9份、聚葡萄糖9份、食用葡萄糖8份、浓缩乳清蛋白粉3.2份、麦芽糊精5.0份、香蕉粉3份、叶黄素酯0.14份、硬脂酸镁0.66份,合计100份。
制备方法同实施例1。
经测试,本发明实施例4-6制得的压片糖果外观完整光滑,易于咀嚼,甜度适中,奶味浓郁,无裂痕,完整性很好,崩解时间在5.1~5.4min,符合含片崩解时限要求。
本发明公开了一种果粉味的叶黄素酯羊奶片压片糖果及其制备方法,属压片糖果技术领域。该压片糖果所含全脂羊奶粉、乳味粉、山梨糖醇、低聚异麦芽糖、聚葡萄糖、叶黄素酯及各种辅料按一定配比混合,直接压片、包装即得产品。该压片糖果富含维生素、矿物质、叶黄素酯等多种营养成分,奶味纯正,甜度适中,可咀嚼或口含,热能低,具有水溶性膳食纤维的功能,不易引发龋齿、肥胖,对保护视力有一定积极作用,且加工简单,不易裂片,携带方便,老少皆宜。
Claims (10)
1.一种果粉味的叶黄素酯羊奶片压片糖果,其特征在于:以质量份计,该压片糖果的原料组成包括:全脂羊奶粉20~40份、乳味粉10~20份、山梨糖醇20~40份、低聚异麦芽糖5~10份、聚葡萄糖5~10份、叶黄素酯0.1~0.15份、果粉1~3份以及辅料8.5~21份,合计100份。
2.根据权利要求1所述的一种果粉味的叶黄素酯羊奶片压片糖果,其特征在于:所述的果粉包括草莓粉、蓝莓粉、西瓜粉、甜橙粉、香蕉粉和水蜜桃粉中的一种或几种。
3.根据权利要求1所述的一种果粉味的叶黄素酯羊奶片压片糖果,其特征在于:所述的叶黄素酯中叶黄素二棕榈酸酯含量60%,玉米黄质酯含量4.0%。
4.根据权利要求1所述的一种果粉味的叶黄素酯羊奶片压片糖果,其特征在于:该压片糖果中,辅料包括:食用葡萄糖5~10份、浓缩乳清蛋白粉2~5份、麦芽糊精1~5份以及硬脂酸镁0.5~1份。
5.如权利要求1-4中任意一项所述的果粉味的叶黄素酯羊奶片压片糖果的制备方法,其特征在于:包括以下步骤:
(1)将原料预处理后混合均匀,得到混合物;
(2)将混合物压片得到果粉味的叶黄素酯羊奶片压片糖果。
6.根据权利要求5所述的果粉味的叶黄素酯羊奶片压片糖果的制备方法,其特征在于:原料预处理是将原料过60~100目筛。
7.根据权利要求5所述的果粉味的叶黄素酯羊奶片压片糖果的制备方法,其特征在于:原料混合是,先将低聚异麦芽糖、聚葡萄糖、果粉、叶黄素酯和辅料进行干混,得到混合物a,然后将全脂羊奶粉、乳味粉、混合物a和山梨糖醇再进行干混,得到混合物b,完成原料混合。
8.根据权利要求5所述的果粉味的叶黄素酯羊奶片压片糖果的制备方法,其特征在于:果粉是水果经过清洗,剔除蒂和叶,切成薄片烘干后粉碎得到的。
9.根据权利要求5所述的果粉味的叶黄素酯羊奶片压片糖果的制备方法,其特征在于:所述的全脂羊奶粉是通过以下步骤获得:鲜羊奶经验收后,依次经巴杀、离心、再杀菌、浓缩、喷雾干燥和冷却,得到全脂羊奶粉。
10.根据权利要求9所述的果粉味的叶黄素酯羊奶片压片糖果的制备方法,其特征在于:巴杀是在70~80℃杀菌15~20s;再杀菌是在140~145℃进行杀菌0.33~0.43s;浓缩是蒸发浓度至干物质含量为50~55%;喷雾干燥的温度是75~80℃。
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