CN110235977A - 一种夹心软糖及其制备方法 - Google Patents
一种夹心软糖及其制备方法 Download PDFInfo
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- CN110235977A CN110235977A CN201910178600.XA CN201910178600A CN110235977A CN 110235977 A CN110235977 A CN 110235977A CN 201910178600 A CN201910178600 A CN 201910178600A CN 110235977 A CN110235977 A CN 110235977A
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- sugared body
- soft sweets
- sandwich soft
- interior
- sandwich
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Abstract
本发明涉及一种夹心软糖及其制备方法，提供了一种含有DHA、玉米黄质和叶黄素中的一种或多种功能性活性成分的夹心软糖。本发明的所述夹心软糖色泽鲜艳稳定，软硬适中，口感软和，适合人口腔咀嚼，其中的DHA、叶黄素、玉米黄质等活性成分稳定性高，且能有效遮蔽活性物质如DHA的不适气味。
Description
技术领域
本发明涉及食品领域。具体地，本发明涉及一种夹心软糖及其制备方法。
背景技术
夹心软糖是一种人们喜爱的休闲食品，尤其深受青少年的喜爱。夹心软糖的基本组成是糖类、胶凝剂、风味剂和水等。夹心软糖的质构特性取决于其所含有的胶凝剂的类型和比例，组成糖浆的浓度和粘度，产品的含水量及水分分布状态和各组分含量的种类及配比。不同工艺条件及操作步骤也会导致夹心软糖的口感、色泽、弹性、透明度等有较大差异。随着人们生活水平的提高和保健意识的增强，人们对夹心软糖的质量要求也越来越高，除了考虑良好的色泽味道之外，还希望其具有保健功能。
DHA(Docosahexaenoic Acid)，即二十二碳六烯酸，俗称脑黄金，是神经系统细胞生长及维持的一种主要元素，是大脑和视网膜的重要组成成分。研究表明，DHA是人大脑发育、生长的重要组成物质之一，其参与脑细胞的形成和发育，对神经细胞轴突的延伸和新突起的形成有重要作用，可维持神经细胞的正常生理活动，参与大脑思维和记忆形成过程。叶黄素与玉米黄质互为同分异构体，广泛存在于蔬菜、花卉、水果等植物中，属于“类胡萝卜类”族物质。医学实验证明，叶黄素和玉米黄质是性能优异的抗氧化剂，在食品中加入一定量的叶黄素或玉米黄质可预防细胞衰老和机体器官衰老，预防老年性眼球视网膜黄斑退化引起的视力下降与失明。同时，叶黄素和玉米黄质还可在食品中用作着色剂。
还没有发现将DHA、叶黄素或玉米黄质制成夹心软糖的报道。例如，中国专利公开CN102422960A公开了一种DHA的营养软糖，其主要含甜味剂、凝胶剂、DHA原料油、调味剂和抗氧化剂等；中国专利CN102578346B公开了一种含有叶黄素的软糖。然后，这些软糖产品色泽不够鲜艳和稳定，活性成分稳定性不高，或不能完全遮掩DHA的特有气味，因此不受市场认可。
如何制得含有DHA、叶黄素和/或玉米黄质等功能性活性成分，且品质及外观较好的具有保健功效的夹心软糖是本领域的研发人员要解决的一个技术难题。
发明内容
本发明提供了一种夹心软糖，其色泽鲜艳稳定，所含有的功能性活性成分没有特殊气味且稳定性高。
具体地，本发明提供了一种夹心软糖，其包含外糖体和内糖体，所述内糖体包裹在所述外糖体中，其特征在于所述内糖体含有高含量的DHA、玉米黄质和叶黄素中一种或多种。
在本发明中，所述外糖体和内糖体分别含有糖类、胶凝剂、酸味剂、调味剂和水。
所述糖类可以是本领域公知的任何糖，例如：葡萄糖、果糖、蔗糖(白砂糖)、海藻糖、山梨醇、乳糖醇、甘露醇、山梨糖醇、麦芽糖醇、木糖醇、赤藓糖醇、甘油、还原淀粉水解物、低聚异麦芽糖、低聚异麦芽糖醇、聚葡萄糖、异麦芽酮糖醇、水苏糖、低聚半乳糖、低聚果糖、低聚木糖醇、葡萄糖浆、麦芽糖浆、低聚异麦芽糖浆、低聚异麦芽糖醇浆、山梨醇糖浆、麦芽糖醇浆等。所述糖类可以单独使用一种或使用两种或两种以上的组合。所述糖类的含量没有特别限定，其可以为所述内糖体或外糖体重量的40-80％，优选50-75％，更优选55-70％。
所述胶凝剂可以为明胶、果胶、卡拉胶、结冷胶、阿拉伯胶、魔芋胶、琼脂、海藻酸钠、刺槐豆胶中的任意一种两种或两种以上的组合物。基于所述内糖体或外糖体的重量，所述胶凝剂的量可以为0.5-10％，优选为1-8％，更优选为2-5％，最优选为2.5-3％。
所述酸味剂可以为柠檬酸、苹果酸、乳酸、柠檬酸钠、乳酸钠、维生素C等中的任意一种、两种或两种以上的组合物。另外，也可以使用含有上述酸味剂成分的果汁等。所述酸味剂的含量可以为使所述内糖体或外糖体的pH为5.0以下、优选成为3.5-4.5。基于所述内糖体或外糖体的重量，所述酸味剂的量可以为0.1-1％，优选为0.3-0.8％，更优选为0.5-0.7％。
所述调味剂可选自合成的液体调味剂和/或衍生自植物叶片、花、果实等的油、以及它们的组合。代表性的液体调味剂包括：人工、自然或合成的水果调味剂，如来自柠檬、橙、香蕉、葡萄、酸橙、杏和柚子等的油或汁，以及香精，包括苹果味、草莓味、樱桃味、橙味、菠萝味等香精；衍生自豆类和坚果如咖啡、椰子、可乐、花生、杏仁等的调味剂；以及衍生自根茎如甘草或姜的调味剂。调味剂的用量通常根据诸如调味剂类型和所需的口味等因素来确定。
在本发明中，所述糖类优选白砂糖、聚葡萄糖、异麦芽酮糖醇、麦芽糖浆、麦芽糖醇、山梨糖醇中的仼意一种、两种及两种以上的组合物；所述胶凝剂优选为卡拉胶、果胶中的任意一种或两种；所述酸味剂优选为柠檬酸、柠檬酸钠、苹果酸中的仼意一种、两种及两种以上的组合物；所述调味剂优选为食用香精。
更优选地，在本发明中，所述内糖体和所述外糖体分别含有20-40％重量的白砂糖、20-40％重量的麦芽糖浆、2-3％重量的复配卡拉胶和果胶、0.3-0.5％重量的柠檬酸、0.1-0.3％重量的苹果酸、0.2-0.5％重量的食用香精，和余量的水。
在本发明中，所述内糖体和所述外糖体可以相同地或不同地含有如上所述的成分。此外，所述内糖体还含有高含量的DHA、玉米黄质和叶黄素中一种或多种。
所述高含量的DHA可以是市场上可以获得的任何DHA产品，也可以是鱼油提取物，其加入量可以使所述夹心软糖体中DHA的重量百分含量为0.1-1％，优选0.4-0.9，更优选0.5-0.8。
所述叶黄素和玉米黄质可以是市场上可以获得的任何叶黄素和玉米黄质产品。基于所述夹心软糖体的重量，所述叶黄素和玉米黄质的总含量可以为0.01-0.03％，优选地为0.012-0.025％，最优选为0.015-0.02％。优选地，所述内糖体含有叶黄素和玉米黄质两者。更优选地，所述内糖体中的叶黄素和玉米黄质重量百分比为4-6：1，更优选为5：1。
除了上文所述的根据本发明的成分之外，本发明的所述夹心软糖在其内糖体和/或外糖体中还可以含有至少一种选自维生素和矿物质的额外成分。所述维生素的例子包括但不限于维生素A、维生素B1、维生素B2、维生素B3、维生素B6、维生素B12、维生素C、维生素D、维生素E和维生素K等。所述矿物质的例子包括但不限于锌、铁、钙、碘等。
本发明还提供了一种所述夹心软糖的制备方法，其包括如下步骤：
a).熬糖：将所述糖类、所述胶凝剂和水混合，常压或真空下熬煮到糖度为75-76brix，分别制成外糖体混合物和内糖体混合物，
b).混匀：向所述外糖体混合物中加入所述酸味剂和所述调味剂，向所述内糖体混合物中加入所述酸味剂、所述调味剂、DHA、叶黄素、玉米黄质、维生素和/或矿物质、和/或其它营养物质，在90-95℃下分别搅拌均匀，分别得到外糖体和内糖体；
b).浇模：将步骤b)得到的所述外糖体和所述内糖体按1：1比例同时进行浇注到淀粉模中，浇注成型为夹心软糖，干燥、冷却后得到本发明所需要的夹心软糖。
本发明所述的夹心软糖色泽鲜艳稳定，软硬适中，口感软和，适合人口腔咀嚼，其中的DHA、叶黄素、玉米黄质等活性成分稳定性高，且能有效遮蔽活性物质如DHA的不适气味。
下面结合实施例对本发明的夹心软糖及其制备方法进行更详细的说明。所述实施例旨在解释本发明，而不应理解为对本发明的任何限制。除非特别说明，如下实施例中的百分比为重量百分比。
具体实施方式
实施例1
表1
按表1所述配方，并根据以下步骤制备夹心软糖。
1.熬糖：将麦芽糖浆、白砂糖、复配胶体1603-C(丹尼斯克(中国)有限公司，中国)和水混合，常压下熬煮到糖度为75-76brix，分别制成外糖体混合物和内糖体混合物；
2.混匀：向所述外糖体混合物中加入橙香精和所述复配酸，向所述内糖体混合物中加入橙香精(芬美意香料中国有限公司，中国)、Life’s DHA(帝斯曼(中国)有限公司，中国)和所述复配酸，然后温度维持在95℃下搅拌均匀，分别得到外糖体和内糖体；
3.浇模：将步骤2得到的所述外糖体和所述内糖体按1：1比例同时进行浇注到淀粉模中，浇注成型为夹心软糖，干燥、冷却后得到本发明所需要的夹心软糖。
实施例2
表2
按表2所述配方，并根据以下步骤制备夹心软糖。
1.熬糖：将麦芽糖浆、白砂糖、复配胶体1603-C(丹尼斯克(中国)有限公司，中国)和水混合，常压下熬煮到糖度为75-76brix，分别制成外糖体混合物和内糖体混合物；
2.混匀：向所述外糖体混合物中加入橙香精(芬美意香料中国有限公司，中国)和所述复配酸，向所述内糖体混合物中加入橙香精(芬美意香料中国有限公司，中国)、Life’sDHA(帝斯曼(中国)有限公司，中国)、玉米黄质、叶黄素和所述复配酸，然后温度维持在95℃下分别搅拌均匀，得到外糖体和内糖体；
3.浇模：将步骤2得到的所述外糖体和所述内糖体按1：1比例同时进行浇注到淀粉模中，浇注成型为夹心软糖，干燥、冷却后得到本发明所需要的夹心软糖。
实施例3
表3
按表2所述配方，并根据以下步骤制备夹心软糖。
4.熬糖：将麦芽糖浆、白砂糖、复配胶体1603-C(丹尼斯克(中国)有限公司，中国)和水混合，常压下熬煮到糖度为75-76brix，分别制成外糖体混合物和内糖体混合物；
5.混匀：向所述外糖体混合物中加入橙香精(芬美意香料中国有限公司，中国)和所述复配酸，向所述内糖体混合物中加入橙香精(芬美意香料中国有限公司，中国)、玉米黄质、叶黄素和所述复配酸，然后温度维持在95℃下分别搅拌均匀，得到外糖体和内糖体；
6.浇模：将步骤2得到的所述外糖体和所述内糖体按1：1比例同时进行浇注到淀粉模中，浇注成型为夹心软糖，干燥、冷却后得到本发明所需要的夹心软糖。
实施例4
如实施例3所述制备5g每颗的软糖。在制备完成时(0周)，和在38℃保存6周、12周时根据如下方法测量其中的叶黄素和玉米黄质含量。
取一颗软糖溶与20mL60℃的热水中，迅速转移至200mL的容量瓶中，加入80mL无水乙醇，80ml的二氯甲烷，摇匀后在超声波清洗器处理5min。溶液温度达室温后，用无水乙醇稀释至刻度，摇匀，离心。
将10ml漏斗状SPE柱插入固相萃取装置的流动控制阀中，在每个柱中注入300mg的硅胶，分散硅胶，除去气泡。取约3ml的正己烷/乙醚(1：1，v/v)于漏斗状SPE柱内，直至溶剂正好覆盖硅胶。精确吸1.0ml经离心过的试样提取物至柱中。使提取物完全渗透至硅胶，并以5ml正己烷/乙醚(1：1，v/v)洗脱。收集洗脱液于10ml试管中，使用漩涡混匀器混合均匀。使用浓缩干燥仪在大约40℃减压蒸馏约45分钟。加入1.00ml的正己烷/丙酮(81：19，v/v)，盖上试管并用漩涡混匀器混合，使残余物溶解。注入20μl的样品溶液至HPLC系统进行分析。
色谱条件
色谱柱：Si60,5μm,250x4mm
流动相：将1ml N-乙基二异丙胺置于1000ml烧瓶中，以190ml丙酮和约750ml正己烷稀释。振摇后放置至室温，并以正己烷定容。
流速：1.5ml/min
检测波长：450nm
进样量：20μl
使用如下公式计算每种异构体的含量，并对每种类胡萝卜素的E/Z(顺/反)异构体含量求和。
式中：
C异构体:叶黄素或玉米黄质顺反异构体含量，mg/kg
ASa:样品溶液叶黄素或玉米黄质顺反异构体的峰面积
m：样品量,g
V：稀释系数
RF：全反式玉米黄质的校正因子
RRF：叶黄素和玉米黄质异构体相对于全反式玉米黄质的相对校正因子：
全反式玉米黄质： 1.0
全反式叶黄素： 0.98
Z-叶黄素： 1.3
Z-玉米黄质： 1.3
检测结果见下表1
表1：本发明所述的软糖38℃保存0周、6周和12周时的叶黄素和玉米黄质含量
| 保存时间 | 叶黄素含量(mg) | 玉米黄质含量(mg) |
| 0周 | 0.75 | 0.15 |
| 6周 | 0.664 | 0.162 |
| 12周 | 0.662 | 0.161 |
如表1的结果可见，叶黄素和玉米黄质在本发明所述的软糖中可以保持稳定，特别时在6周到12周期间其含量可以基本保持不变。
实施例5
如实施例1所述制备5g每颗的软糖。在制备完成时(0周)，和在38℃保存6周、12周时检查其气味并根据中国国家标准GB5009.168-2016中所述的内标法测量所述软糖中的DHA含量，结果如下表2。
表2：本发明所述的软糖38℃保存0周、6周和12周时DHA的含量和气味
| 保存时间 | DHA含量(mg) | 气味 |
| 0周 | 10.25 | 无 |
| 6周 | 10.95 | 无 |
| 12周 | 10.35 | 无 |
如表2的结果可知，本发明的所述软糖可以长时间保存DHA，且有效屏蔽DHA的特殊气味。
Claims (15)
1.一种夹心软糖，其包含外糖体和内糖体，所述内糖体包裹在所述外糖体中，其特征在于所述内糖体含有高含量的DHA、玉米黄质和叶黄素中的一种或多种。
2.如权利要求1所述的夹心软糖，其中所述外糖体和内糖体分别含有糖类、胶凝剂、酸味剂、调味剂和水。
3.如权利要求2所述的夹心软糖，其中所述糖类选自葡萄糖、果糖、蔗糖(白砂糖)、乳糖、海藻糖、山梨醇、乳糖醇、甘露醇、山梨糖醇、麦芽糖醇、木糖醇、赤藓糖醇、甘油、还原淀粉水解物、低聚异麦芽糖、低聚异麦芽糖醇、聚葡萄糖、异麦芽酮糖醇、水苏糖、低聚半乳糖、低聚果糖、低聚木糖醇、低聚异麦芽糖浆、低聚异麦芽糖醇浆、山梨醇糖浆、麦芽糖醇浆等中的一种或多种。
4.如权利要求2或3所述的夹心软糖，其中所述糖类的含量为所述内糖体或外糖体重量的40-80％。
5.如权利要求2所述的夹心软糖，其中所述胶凝剂选自明胶、果胶、卡拉胶、结冷胶、阿拉伯胶、魔芋胶、琼脂、海藻酸钠、刺槐豆胶中的一种两种或多种。
6.如权利要求2或5所述的夹心软糖，其中，基于所述内糖体或外糖体的重量，所述胶凝剂的量为0.5-10％。
7.如权利要求2所述的夹心软糖，其中所述酸味剂选自柠檬酸、苹果酸、乳酸、柠檬酸钠、乳酸钠、维生素C等中的一种或多种。
8.如权利要求2或7所述的夹心软糖，其中，基于所述内糖体或外糖体的重量，所述酸味剂的量为0.1-1％。
9.如权利要求2所述的夹心软糖，其中所述调味剂选自合成的液体调味剂和/或衍生自植物叶片、花、果实等的油、以及它们的组合。
10.如权利要求1或2所述的夹心软糖，其中所述糖类选自白砂糖、聚葡萄糖、异麦芽酮糖醇、麦芽糖浆、麦芽糖醇、山梨糖醇中的仼意一种、两种及两种以上的组合；所述胶凝剂选自卡拉胶、果胶中的任意一种或两种；所述酸味剂选自柠檬酸、柠檬酸钠、苹果酸中的仼意一种、两种及两种以上的组合；和所述调味剂选自食用香精。
11.如权利要求1或2所述的夹心软糖，其中，基于所述夹心软糖的总重量，所述内糖体中含有0.1-1％的DHA。
12.如权利要求1或2所述的夹心软糖，其中，基于所述夹心软糖的总重量，所述内糖体中含有0.01-0.03％的叶黄素和/或玉米黄质。
13.如权利要求12所述的夹心软糖，其中所述内糖体含有叶黄素和玉米黄质两者，且其重量百分比为4-6：1。
14.如权利要求1或2所述的夹心软糖，其中，所述内糖体和/或外糖体中还可以含有至少一种选自维生素和矿物质的额外成分。
15.一种制备如权利要求1-9任一项所述的夹心软糖的方法，其包括如下步骤：
a).熬糖：将所述糖类、所述胶凝剂和水混合，常压或真空下熬煮到糖度为75-76brix，分别制成外糖体混合物和内糖体混合物，
b).混匀：向所述外糖体混合物中加入所述酸味剂和所述调味剂，向所述内糖体混合物中加入所述酸味剂、所述调味剂、DHA、叶黄素、玉米黄质、维生素和/或矿物质、和/或其它营养物质，在90-95℃下分别搅拌均匀，分别得到外糖体和内糖体；
c).浇模：将步骤b)得到的所述外糖体和所述内糖体按1：1比例同时进行浇注到淀粉模中，浇注成型为夹心软糖，干燥、冷却后得到本发明所需要的夹心软糖。
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| CN113424893A (zh) * | 2021-07-22 | 2021-09-24 | 安徽天凯生物科技有限公司 | 减缓藻油dha氧化方法 |
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