CN110403047A - 一种黑果枸杞软糖及其制备方法 - Google Patents
一种黑果枸杞软糖及其制备方法 Download PDFInfo
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- CN110403047A CN110403047A CN201910659093.1A CN201910659093A CN110403047A CN 110403047 A CN110403047 A CN 110403047A CN 201910659093 A CN201910659093 A CN 201910659093A CN 110403047 A CN110403047 A CN 110403047A
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- fructus lycii
- black fruit
- fruit fructus
- soft sweets
- soft
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- A—HUMAN NECESSITIES
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- 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
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- A—HUMAN NECESSITIES
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Abstract
本发明涉及食品技术领域,具体涉及一种黑果枸杞软糖及其制备方法。该黑果枸杞软糖包含凝胶层和黑果枸杞层。其制备方法为:S1原料准备;S2凝胶层制备;S3软糖制备。本发明提供的黑果枸杞软糖及其制备方法的优点:(1)黑果枸杞功效成分损失少;(2)弹性和韧性更佳;(3)口感丰富,不粘牙;(4)美观,食用有趣味性。
Description
技术领域
本发明涉及分析和检测技术领域,具体涉及一种同时测定化妆品中19种防晒剂的方法。
背景技术
软糖是糖果中的一大类,是一种柔软、有弹性和韧性的功能性糖果,以白砂糖为原料,以琼脂、变性淀粉、明胶、果胶等作为凝固剂,经熬制、成型等工艺制成,具有不同形状、质构和香味的固形糖果,具有质地柔软、富有弹性和韧性、咀嚼感好、呈透明或半透明状、具有可口的水果香味,深得消费者喜爱。
市场上大多数的凝胶糖果主要以过油和过砂糖的方式使凝胶糖果起防粘的作用,而且口感比较单一。
黑果枸杞为茄科植物黑果枸杞LyciumruthenicumMurr.的干燥成熟果实,主要生长在我国西北地区的盐化荒地、盐化沙地等盐渍化环境土壤中,能耐旱、耐寒、耐高温,生命力极强。黑果枸杞果实含多糖、黄酮、甜菜碱、微量元素等成分,其中还有含量高达386.9mg/100g的原花青素,被誉为“花青素之王”。原花青素具有水溶、无毒、无过敏、安全性好等特性,是一种天然的自由基清除剂和抗氧化剂,其抗氧化效果约为VE的50倍,VC的20倍,而且还有抗衰老、抗肿瘤、抗癌变、预防心脑血管疾病、预防动脉粥样硬化等生理功能。但是原花青素易受外界条件的影响,如易氧化,对光、热、pH值敏感等,且脂溶性差。
随着人们生活水平的提高,对软糖质量的要求也随之提高,向着高档次、高品位的方向发展。现有技术制备黑果枸杞软糖时,将黑果枸杞果汁或水提物直接与热溶的胶液(60℃以上)混合,搅拌均匀后注模制得,如CN106387272A和CN106472799A。该制备过程中,黑果枸杞中的营养和功效成分尤其是原花青素在高温和搅拌(与氧气接触)作用,损失较为严重。成品不仅不能保持黑果枸杞的独特口味,也无法完全发挥黑果枸杞的生理功能。
发明内容
本发明的目的是克服现有技术的缺陷,提供一种黑果枸杞活性成分含量高、口感独特、造型好看、富有弹性和韧性、咀嚼感好、不粘牙的黑果枸杞软糖。
为实现上述目的,本发明采用的技术方案为:
一种黑果枸杞软糖,所述的黑果枸杞软糖包含凝胶层和黑果枸杞层。
进一步的,所述的黑果枸杞软糖为双层卷状结构。
进一步的,所述的黑果枸杞层为黑果枸杞全粉或黑果枸杞提取物或黑果枸杞果酱。
进一步的,所述的黑果枸杞软糖还包含黑果枸杞夹芯。
进一步的,所述的凝胶层包含凝胶剂;所述的凝胶剂为明胶、琼脂、果胶、卡拉胶、阿拉伯胶、结冷胶、黄原胶、魔芋胶、海藻酸钠、紫胶中一种或两种以上的混合物;凝胶剂的添加量为按重量份计的30~50份。
进一步的,所述的凝胶层还包含甜味剂;所述甜味剂为葡萄糖浆、果葡糖浆、乳糖、果糖、山梨糖醇、甘露醇、麦芽糖浆、麦芽糖醇、异麦芽糖醇、益寿糖、赤藓糖醇、木糖醇、白砂糖和葡萄糖中的一种或两种以上的混合物;甜味剂的添加量为按重量份计的0~60份。
进一步的,所述的凝胶层还包含酸味剂;所述酸味剂为柠檬酸、柠檬酸钠、苹果酸、酒石酸、乳酸、抗坏血酸中一种或两种以上的混合物;酸味剂的添加量为按重量份计的0~15份。
本发明还提供了黑果枸杞软糖的制备方法。
一种黑果枸杞软糖的制备方法,包含以下步骤:
S1原料准备:黑果枸杞干果和/或黑果枸杞提取物粉碎,过80目筛,筛粉备用或黑果枸杞鲜果破碎、均质后,真空减压浓缩至水分含量≤30%,制得的果酱备用;
S2凝胶层制备:
按重量份计的30~50份的凝胶剂和水按重量比1:1~10混合,70~100℃搅拌加热溶胀,加入按重量份计的0~60份的甜味剂,继续加热至甜味剂溶化,冷却至80~85℃后加入按重量份计的0~15份酸味剂,混合均匀,注入0.5~2cm厚的模具,冷却至20℃以下脱模;脱模后的凝胶辊压至0.2~0.4cm厚的长方体片状凝胶层;
S3软糖制备:0.2~0.4cm的长方体片状凝胶层一面均匀铺一层S1步骤制得的黑果枸杞筛粉后卷为软糖卷,切块;或铺有黑果枸杞筛粉的凝胶层辊压至0.05~0.2cm厚的长方体片状凝胶层,卷为软糖卷,切块即得黑果枸杞软糖;
或0.2~0.4cm的长方体片状凝胶层一面均匀涂抹一层S1步骤制得的黑果枸杞果酱,卷为软糖卷,切块即得黑果枸杞软糖。
进一步的,所述的方法还包括黑果枸杞夹芯的制备;
黑果枸杞干果和/或黑果枸杞提取物粉碎,过40目筛,筛粉压制为截面任意形状的柱体;
S3软糖制备时,卷为软糖卷前,铺有黑果枸杞筛粉/涂抹有黑果枸杞果酱的凝胶层一边放入黑果枸杞夹芯后卷软糖卷,切块即得黑果枸杞软糖。
进一步的,所述的方法还包括将铺有黑果枸杞筛粉/涂抹有黑果枸杞果酱的凝胶层多层重叠后卷软糖卷。
本发明提供的黑果枸杞软糖,将其分为凝胶层和黑果枸杞层,凝胶剂热溶后添加/不添加甜味剂和酸味剂,制备为厚的片状凝胶层,再辊压成薄片状凝胶层,将黑果枸杞干果和/或黑果枸杞提取物粉碎筛粉铺在薄片状凝胶层上,或将黑果枸杞果酱涂抹在薄片状凝胶层上,卷成糖卷切块制得。
还可以将铺有黑果枸杞筛粉/涂抹有黑果枸杞果酱的凝胶层多层重叠后卷软糖卷,能丰富成品软糖的口感。
由于黑果枸杞粉或黑果枸杞果酱不直接添加到凝胶中,避免了高温和搅拌加速黑果枸杞中原花青素的分解,因此,产品软糖中原花青素极少损失。
本发明提供的黑果枸杞软糖,凝胶剂热溶注模后,辊压成片状凝胶层,能增加成品软糖的弹性和韧性。铺上黑果枸杞筛粉后的凝胶层再辊压,能防止成品软糖开卷,增加黑果枸杞和凝胶层的结合,改善口感。
凝胶层包裹黑果枸杞粉,可以有效解决软糖粘牙的问题而不需添加油和砂糖。
将黑果枸杞粉压制成柱状夹芯,包裹在凝胶层和黑果枸杞层中,可以进一步丰富成品软糖的口感,同时增加成品软糖中黑果枸杞的含量,还能进一步改善软糖的外观,使其更美观,增加食用的趣味性。
与现有技术相比,本发明提供的黑果枸杞软糖及其制备方法的优点:
(1)黑果枸杞功效成分损失少。
(2)弹性和韧性更佳。
(3)口感丰富,不粘牙。
(4)美观,食用有趣味性。
附图说明
图1是本发明黑果枸杞软糖结构示意图。
图2是本发明黑果枸杞软糖横截面结构示意图。
图3是本发明实施例2黑果枸杞软糖结构示意图。
图4是本发明实施例2黑果枸杞软糖横截面结构示意图。
图中,1为凝胶层,2为黑果枸杞层,3为黑果枸杞夹芯。
具体实施方式
为使本领域的技术人员更好地理解本发明的技术方案,以下实施例对本发明的作进一步详细描述,以下实施例仅用于说明发明,但不用来限制本发明的范围。
一种黑果枸杞软糖,所述的黑果枸杞软糖包含凝胶层和黑果枸杞层。
所述的黑果枸杞软糖为双层卷状结构。
所述的黑果枸杞层为黑果枸杞全粉或黑果枸杞提取物或黑果枸杞果酱。
所述的黑果枸杞软糖还包含黑果枸杞夹芯。
所述的凝胶层包含凝胶剂;所述的凝胶剂为明胶、琼脂、果胶、卡拉胶、阿拉伯胶、结冷胶、黄原胶、魔芋胶、海藻酸钠、紫胶中一种或两种以上的混合物;凝胶剂的添加量为按重量份计的30~50份。
所述的凝胶层还包含甜味剂;所述甜味剂为葡萄糖浆、果葡糖浆、乳糖、果糖、山梨糖醇、甘露醇、麦芽糖浆、麦芽糖醇、异麦芽糖醇、益寿糖、赤藓糖醇、木糖醇、白砂糖和葡萄糖中的一种或两种以上的混合物;甜味剂的添加量为按重量份计的0~60份。
所述的凝胶层还包含酸味剂;所述酸味剂为柠檬酸、柠檬酸钠、苹果酸、酒石酸、乳酸、抗坏血酸中一种或两种以上的混合物;酸味剂的添加量为按重量份计的0~15份。
本发明还提供了黑果枸杞软糖的制备方法。
一种黑果枸杞软糖的制备方法,包含以下步骤:
S1原料准备:黑果枸杞干果和/或黑果枸杞提取物粉碎,过80目筛,筛粉备用或黑果枸杞鲜果破碎、均质后,真空减压浓缩至水分含量≤30%,制得的果酱备用;
S2凝胶层制备:
按重量份计的30~50份的凝胶剂和水按重量比1:1~10混合,70~100℃搅拌加热溶胀,加入按重量份计的0~60份的甜味剂,继续加热至甜味剂溶化,冷却至80~85℃后加入按重量份计的0~15份酸味剂,混合均匀,注入0.5~2cm厚的模具,冷却至20℃以下脱模;脱模后的凝胶辊压至0.2~0.4cm厚的长方体片状凝胶层;
S3软糖制备:0.2~0.4cm的长方体片状凝胶层一面均匀铺一层S1步骤制得的黑果枸杞筛粉后卷为软糖卷,切块;或铺有黑果枸杞筛粉的凝胶层辊压至0.05~0.2cm厚的长方体片状凝胶层,卷为软糖卷,切块即得黑果枸杞软糖;
或0.2~0.4cm的长方体片状凝胶层一面均匀涂抹一层S1步骤制得的黑果枸杞果酱,卷为软糖卷,切块即得黑果枸杞软糖。
所述的方法还包括黑果枸杞夹芯的制备;
黑果枸杞干果和/或黑果枸杞提取物粉碎,过40目筛,筛粉压制为截面任意形状的柱体;
S3软糖制备时,卷为软糖卷前,铺有黑果枸杞筛粉/涂抹有黑果枸杞果酱的凝胶层一边放入黑果枸杞夹芯后卷软糖卷,切块即得黑果枸杞软糖。
所述的方法还包括将铺有黑果枸杞筛粉/涂抹有黑果枸杞果酱的凝胶层多层重叠后卷软糖卷。
实施例1
一种同时测定化妆品中对甲氧基肉桂酸异戊酯、乙基己基三嗪酮、双-乙基己基苯酚甲氧苯基三嗪、二乙基己基丁酰胺基三嗪酮、二苯酮-3、二苯酮-5、二苯酮-2、PABA乙基己酯、亚苄基樟脑磺酸、二乙氨羟苯甲酰基苯甲酸己酯、对氨基苯甲酸、苯基苯并咪唑磺酸、4-甲基苄亚基樟脑、丁基甲氧基二苯甲酰基甲烷、奥克立林、甲氧基肉桂酸乙基己酯、水杨酸乙基己酯、胡莫柳酯和亚甲基双-苯并三唑基四甲基丁基酚等19种防晒剂的方法:
所用甲醇、异丙醇、四氢呋喃、甲酸和氢氧化钠均为色谱纯,其中甲酸、二甲基亚砜纯度≥99%,甲酸纯度≥99%。
单标母液配制:精密称取苯基苯并咪唑磺酸用1mol/L氢氧化钠溶液完全溶解后用四氢呋喃定容;精密称取二苯酮-5用甲醇完全溶解后用四氢呋喃定容;分别精密称取其余17种防晒剂标准物质,用含20%甲醇的四氢呋喃溶解并定容;单标母液的配置浓度为1mg/mL。
混合标准溶液配制:精密移取各单标母液于容量瓶,用甲醇稀释并定容,配制成混合标准溶液。
各标准物质称样量、定容体积及混合储备液浓度如表1所示。
表1混合标准储备液浓度
系列混合标准溶液配制:用甲醇逐级稀释配制系列混合标准溶液;
供试品溶液的配制:精密称取化妆品样品(市售膏霜、油状和粉饼类各2种)0.25g,精确到0.0001g,置于25ml容量瓶中,加入甲醇:四氢呋喃=1:4v/v混合液20mL,超声处理30min,取出静置至室温,摇匀,定容,过滤;取滤液1.0ml,用甲醇稀释至10.0ml,混匀,0.45μm滤膜过滤作为供试品溶液;
供试品测定:分别将系列混合标准溶液及供试品溶液进行液相色谱测定。色谱柱为Phenomenex Luna C18,4.6mm×250mm,5μm。供试品测定的色谱条件为:色谱柱:C18柱;柱温:35℃;流动相:A为异丙醇:含0.1%甲酸的甲醇溶液=1:4v/v,B为0.05%甲酸水溶液;流速:1.2mL/min;进样量:10μL;检测波长:300nm/350nm;梯度洗脱程序:0~5min,流动相A75%,流动相B25%;5~6min,流动相A75~85%,流动相B15~25%;6~10min,流动相A85%,流动相B15%;10~15min,流动相A85~90%,流动相B10~15%;15~17min,流动相A90%,流动相B10%;17~35min,流动相A100%,流动相B0%。梯度洗脱程序见表2。
表2梯度洗脱程序
时间(min) | A(%) | B(%) |
0~5 | 75 | 25 |
5~6 | 75~85 | 25~15 |
6~10 | 85 | 15 |
10~15 | 85~90 | 15~10 |
15~17 | 90 | 10 |
17~35 | 100 | 0 |
系列混合标准溶液及供试品溶液的响应值均应在仪器检测线型范围内,根据峰保留时间定性,根据峰面积定量。
实施例2
线性范围及检出限(LOD)、定量限(LOQ):
取系列标准溶液进行测定分析,以防晒剂浓度为横坐标、峰面积为纵坐标进行线性回归分析。
以不含防晒剂的洗面奶产品制成19种防晒剂混合标准加基质溶液进行逐级稀释,测定本方法的检出限和定量限,以S/N=3和S/N=10时的进样量作为LOD和LOQ。结果见表3。
表3 19种防晒剂的线性结果及LOD、LOQ
测定结果显示,所有防晒剂在进样范围内,进样浓度与色谱峰面积均呈较好线性关系,相关系数均大于0.99。
实施例3
回收率与精密度测定:
选择不含防晒剂的水、乳液、膏霜、洁面等四种不同基质化妆品各一种,每种取9份,分别加入低(60%)、中(100%)、高(140%)三个浓度的对照品,每份浓度梯度样品做3个平行样,依本研究建立的方法进行样品处理和测定,计算回收率及RSD,结果见表4。
表4混合标准储备液浓度(n=9)
不同基质中各组分的加样回收率范围在96.3%~104.3%,RSD范围为0.82~2.45%,表明方法准确性良好,所选择的提取方法能适应水、乳液、膏霜和洁面四种基质化妆品。
实施例4
本发明提供的检测方法与《化妆品安全技术规范》(2015年版)规定的方法检测防晒剂的比较:
初筛选取含防晒剂种类较多的一个样品,按照《规范》2015年版收载的苯基苯并咪唑磺酸等15种的测定方法进行含量测定,并与本发明提供的方法测定数据进行比较,所得2组数据均以均值±标准差(±s)表示,采用PASW Statistics22.0版本统计软件对各组数据进行统计学处理:小样本采用shapiro-wilk检验,显示各组数据均呈正态分布。各组计量资料组间比较采用单因素方差分析,Levene方差齐性检验。经分析,两组数据之间含量测定结果存在显著性差异组分有5个,分别为二苯酮-3、4-甲基苄亚基樟脑、甲氧基肉桂酸乙基己酯、水杨酸乙基己酯与胡莫柳酯,均表现为新建立的方法测定结果高于原方法结果。结果见表5。
表5 5种组分的2个方法测定结果比较(n=2)
本方法含量(%) | 标准方法含量(%) | 显著性 | |
二苯酮-3 | 1.04±0.06 | 0.90±0.003 | 0.003 |
4-甲基苄亚基樟脑 | 0.27±0.02 | 0.25±0.003 | 0.048 |
甲氧基肉桂酸乙基己酯 | 6.01±0.54 | 5.31±0.09 | 0.045 |
水杨酸乙基己酯 | 7.99±0.40 | 7.03±0.16 | 0.004 |
胡莫柳酯 | 11.10±0.04 | 7.43±0.09 | 0.000 |
实施例5
化妆品样品检测分析:
用本发明提供的检测方法对70批次样品(市售)进行防晒剂的检验检测,计算防晒剂含量,并将测定的组分结果与产品标签和批件进行比对。
结果现实70批次样品中防晒剂的使用种类和使用浓度均符合当前《规范》的要求,但有9批次样品中实际检出防晒剂组分与标签/批件信息不一致的情况。其中4批次样品中检出了标签标示以外的防晒剂(采用LC-MS方法进行了进一步验证),提示有企业不按批件配方生产或者假冒产品的可能;另5批次为未检出部分标签标示的防晒剂,提示有产品稳定性不符合要求、不按批件配方生产或者假冒产品的可能。
以上详细描述了本发明的优选实施方式,但是,本发明并不限于上述实施方式中的具体细节,在本发明的技术构思范围内,可以对本发明的技术方案进行多种变换,这些简单变型均属于本发明的保护范围。
另外需要说明的是,在上述具体实施方式中所描述的各个具体技术特征和步骤,在不矛盾的情况下,可以通过任何合适的方式进行组合,为了避免不必要的重复,本发明对各种可能的组合方式不再另行说明。
此外,本发明的各种不同的实施方式之间也可以进行任意组合,只要其不违背本发明的思想,其同样应当视为本发明所公开的内容。
表2软糖感官评定表
Table 2 Sensory score table of jelly sweets
Claims (10)
1.一种黑果枸杞软糖,其特征在于:所述的黑果枸杞软糖包含凝胶层和黑果枸杞层。
2.根据权利要求1所述的一种黑果枸杞软糖,其特征在于:所述的黑果枸杞软糖为双层卷状结构。
3.根据权利要求1或2所述的一种黑果枸杞软糖,其特征在于:所述的黑果枸杞层为黑果枸杞全粉或黑果枸杞提取物或黑果枸杞果酱。
4.根据权利要求1~3任意一项所述的一种黑果枸杞软糖,其特征在于:所述的黑果枸杞软糖还包含黑果枸杞夹芯。
5.根据权利要求1~3任意一项所述的一种黑果枸杞软糖,其特征在于:所述的凝胶层包含凝胶剂;所述的凝胶剂为明胶、琼脂、果胶、卡拉胶、阿拉伯胶、结冷胶、黄原胶、魔芋胶、海藻酸钠、紫胶中一种或两种以上的混合物;凝胶剂的添加量为按重量份计的30~50份。
6.根据权利要求1~3任意一项所述的一种黑果枸杞软糖,其特征在于:所述的凝胶层还包含甜味剂;所述甜味剂为葡萄糖浆、果葡糖浆、乳糖、果糖、山梨糖醇、甘露醇、麦芽糖浆、麦芽糖醇、异麦芽糖醇、益寿糖、赤藓糖醇、木糖醇、白砂糖和葡萄糖中的一种或两种以上的混合物;甜味剂的添加量为按重量份计的0~60份。
7.根据权利要求1~3任意一项所述的一种黑果枸杞软糖,其特征在于:所述的凝胶层还包含酸味剂;所述酸味剂为柠檬酸、柠檬酸钠、苹果酸、酒石酸、乳酸、抗坏血酸中一种或两种以上的混合物;酸味剂的添加量为按重量份计的0~15份。
8.一种黑果枸杞软糖的制备方法,其特征在于,该方法包含以下步骤:
S1原料准备:黑果枸杞干果和/或黑果枸杞提取物粉碎,过80目筛,筛粉备用或黑果枸杞鲜果破碎、均质后,真空减压浓缩至水分含量≤30%,制得的果酱备用;
S2凝胶层制备:
按重量份计的30~50份的凝胶剂和水按重量比1:1~10混合,70~100℃搅拌加热溶胀,加入按重量份计的0~60份的甜味剂,继续加热至甜味剂溶化,冷却至80~85℃后加入按重量份计的0~15份酸味剂,混合均匀,注入0.5~2cm厚的模具,冷却至20℃以下脱模;脱模后的凝胶辊压至0.2~0.4cm厚的长方体片状凝胶层;
S3软糖制备:0.2~0.4cm的长方体片状凝胶层一面均匀铺一层S1步骤制得的黑果枸杞筛粉后卷为软糖卷,切块;或铺有黑果枸杞筛粉的凝胶层辊压至0.05~0.2cm厚的长方体片状凝胶层,卷为软糖卷,切块即得黑果枸杞软糖;
或0.2~0.4cm的长方体片状凝胶层一面均匀涂抹一层S1步骤制得的黑果枸杞果酱,卷为软糖卷,切块即得黑果枸杞软糖。
9.根据权利要求8所述的一种黑果枸杞软糖的制备方法,其特征在于:所述的方法还包括黑果枸杞夹芯的制备;
黑果枸杞干果和/或黑果枸杞提取物粉碎,过40目筛,筛粉压制为截面任意形状的柱体;
S3软糖制备时,卷为软糖卷前,铺有黑果枸杞筛粉/涂抹有黑果枸杞果酱的凝胶层一边放入黑果枸杞夹芯后卷软糖卷,切块即得黑果枸杞软糖。
10.根据权利要求8所述的一种黑果枸杞软糖的制备方法,其特征在于:所述的方法还包括将铺有黑果枸杞筛粉/涂抹有黑果枸杞果酱的凝胶层多层重叠后卷软糖卷。
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