CN110463811A - 一种提高免疫力的龙须糖 - Google Patents
一种提高免疫力的龙须糖 Download PDFInfo
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Abstract
本发明涉及一种提高免疫力的龙须糖，属于食品加工技术领域。本发明的技术方案为：一种提高免疫力的龙须糖，由如下质量份数的原料制备而成：白砂糖50‑150份、木糖醇50‑150份、麦芽糖50‑100份、白醋5‑25份、纯净水100‑300份、葛根粉50‑250份、玉米淀粉50‑250份。本发明制备的龙须糖既增加了葛根的营养价值，又具备了适合糖尿病人和满足现代社会人们追求的低糖健康食品的需求的特点。使得龙须糖成为更健康、更美味、更符合社会需要的健康食品，老少皆宜，适合所有人群食用。
Description
技术领域
本发明属于食品加工领域，具体涉及一种提高免疫力的龙须糖。
背景技术
龙须糖被称为中国民间特色传统小吃，因外观洁白绵密、细如龙须而得名。具有色泽乳白、细丝万缕、层次清晰、营养丰富、入口即松、回味甘甜等特点。龙须酥据传已流传民间二千年，一直为皇帝御用点心，直至雍正年间，龙须酥才名声大震。相传，一日雍正皇帝设满汉全席，宴请文武百官。当御厨现场制作该酥时，雍正皇帝见其手法娴熟，似游龙舞凤，手中糖丝雪白、纤细，如祥龙之须，遂龙颜大悦，赏赐众嫔妃臣子，并特封此糖为“龙须酥”，自此，龙须酥的美名遍传大江南北。
但是龙须糖甜味过重，不符合现代社会人们追求的低糖健康食品，不适合糖尿病人食用，因此需对其口味进行改进。
发明内容
为提高龙须糖的营养和市场价值，本发明提供一种提高免疫力的龙须糖。
本发明的技术方案如下：一种提高免疫力的龙须糖，由如下质量份数的原料制备而成：白砂糖50-150份、木糖醇50-150份、麦芽糖50-100份、白醋5-25份、纯净水100-300份、葛根粉50-250份、玉米淀粉50-250份。
优选的，所述的提高免疫力的龙须糖，由如下质量份数的原料制备而成：白砂糖150份、木糖醇150份、麦芽糖100份、白醋25份、纯净水300份、葛根粉250份、玉米淀粉250份。
优选的，所述的提高免疫力的龙须糖，由如下质量份数的原料制备而成：白砂糖50份、木糖醇50份、麦芽糖50份、白醋5份、纯净水100份、葛根粉50份、玉米淀粉50份。
木糖醇是从白桦树、橡树、玉米芯、甘蔗渣等植物原料中提取出来的一种天然甜味剂。木糖醇甜度与蔗糖相当，溶于水时可吸收大量热量，是所有糖醇甜味剂中吸热值最大的一种，故以固体形式食用时，会在口中产生愉快的清凉感。木糖醇不致龋且有防龋齿的作用。代谢不受胰岛素调节，在人体内代谢完全，热值为16.72kJ/g，可作为糖尿病人的热能源。
葛根是多年生豆科植物野葛或甘葛的块根，为药食同源物，享有“长寿龙根”和“亚洲人参”之美誉。葛根除富含淀粉、膳食纤维、17种氨基酸和大量矿质元素外，还含葛根素、大豆苷、大豆异黄酮、生物碱、三萜皂甙等功能活性成分，具有抑制脂质过氧化、清除体内自由基、抗氧化、预防心脑血管疾病、提高免疫力、降血糖、调节血脂、改善骨质疏松、调节雌激素水平、调节血压、益智和美容等功效，是制作保健食品的良好原料。在如今快节奏生活中，人们越来越追求保健，在饮用食品上也越来越多的追求便利，因此，这给葛根的研究开发提供了方向。
本发明的有益效果如下：
(1)本发明添加的木糖醇可以代替传统龙须糖中的部分白砂糖从而达到降低含糖量的效果，而且木糖醇代谢速度快，非常适合作为糖尿病人的食用糖替代品。木糖醇还具有预防龋齿，改善肝功能，还能通过增加肠道有益菌落，改善胃肠道功能。
(2)本发明添加的麦芽糖中含有大量糊精，不仅具有良好的抗结晶性，可以防止糖浆结晶变硬，还具有热稳定性，加热时不易发生美拉德反应而产生有色物质，使糖浆焦化。白醋还增加糖浆延展性。
(3)本发明添加的玉米淀粉不仅可以中和葛根粉的药味，还能作为抗粘结剂使糖丝拉出后不再黏合。
(4)本发明添加的葛根粉含有黄酮类化合物，与龙须糖中的碳水化合物同时摄入可以促进黄酮类化合物的吸收。在人体内，黄酮类物质与碳水化合物的结合，可以保护黄酮不被酶分解并将其运输到结肠中释放出来，再与各类酶和微生物作用从而提高了黄酮类化合物的利用率，同时作用后的代谢物有很积极的抗菌、抗炎等活性并且能够降低患结肠癌的风险。
(5)综上所述，本发明制备的龙须糖既增加了葛根的营养价值，又具备了适合糖尿病人和满足现代社会人们追求的低糖健康食品的需求的特点。使得龙须糖成为更健康、更美味、更符合社会需要的健康食品，老少皆宜，适合所有人群食用。
具体实施方式
下面结合具体实施例对本发明做进一步的说明，若无特殊说明，本发明所用原料及设备均为本领域的常规技术。
实施例1
一种提高免疫力的龙须糖，是按照如下方法制备的：
S1.加水：将纯净水100克倒入锅中；
S2.混料：将白砂糖50克、木糖醇50克、麦芽糖50克、白醋5克倒入锅中，充分搅拌均匀得到混合糖液；
S3.熬制：小火60℃熬制20min，直至温度达到130℃，熬制期间搅拌混合糖液，直至成粘稠状，且糖浆表面有气泡，并能拉扯成薄膜，停止加热，得到糖浆；
S4.成型：把糖浆迅速倒入烘焙纸中，制成糖球；
S5.冷却：糖球冷却至40℃，稍微烫手，软硬适中；
S6.备糖粉：将葛根粉50克和玉米淀粉50克混匀制成糖粉，放入拉丝机的托盘中；
S7.拉丝：将糖球放入糖粉铺满的托盘中，并用拉丝机重复拉长成丝；
S8.剪断：按5cm长剪成糖丝段，再把糖丝卷圈装盒即得提高免疫力的龙须糖。
实施例2
一种提高免疫力的龙须糖，是按照如下方法制备的：
S1.加水：将纯净水200克倒入锅中；
S2.混料：将白砂糖100克、木糖醇100克、麦芽糖75克、白醋15克倒入锅中，充分搅拌均匀得到混合糖液；
S3.熬制：小火60℃熬制30min，直至温度达到133℃，熬制期间搅拌混合糖液，直至成粘稠状，且糖浆表面有气泡，并能拉扯成薄膜，停止加热，得到糖浆；
S4.成型：把糖浆迅速倒入烘焙纸中，制成糖球；
S5.冷却：糖球冷却至50℃，稍微烫手，软硬适中；
S6.备糖粉：将葛根粉150克和玉米淀粉150克混匀制成糖粉，放入拉丝机的托盘中；
S7.拉丝：将糖球放入糖粉铺满的托盘中，并用拉丝机重复拉长成丝；
S8.剪断：按5cm长剪成糖丝段，再把糖丝卷圈装盒即得提高免疫力的龙须糖。
实施例3
一种提高免疫力的龙须糖，是按照如下方法制备的：
S1.加水：将纯净水300克倒入锅中；
S2.混料：将白砂糖150克、木糖醇150克、麦芽糖100克、白醋25克倒入锅中，充分搅拌均匀得到混合糖液；
S3.熬制：小火60℃熬制25min，直至温度达到130℃，熬制期间搅拌混合糖液，直至成粘稠状，且糖浆表面有气泡，并能拉扯成薄膜，停止加热，得到糖浆；
S4.成型：把糖浆迅速倒入烘焙纸中，制成糖球；
S5.冷却：糖球冷却至40℃，稍微烫手，软硬适中；
S6.备糖粉：将葛根粉250克和玉米淀粉250克混匀制成糖粉，放入拉丝机的托盘中；
S7.拉丝：将糖球放入糖粉铺满的托盘中，并用拉丝机重复拉长成丝；
S8.剪断：按5cm长剪成糖丝段，再把糖丝卷圈装盒即得提高免疫力的龙须糖。
随机请6个人品尝，按照表1进行打分，取其平均值即为样品最终评分。
表1感官评定表
感官评定分数与分析：
表2实施例1
表3实施例2
表4实施例3
由表2-4知，按照本发明方法制备的龙须糖，表面浅黄色，外形规范，糖丝粗细均匀，口感香甜松软，同时带有葛粉粉特有的风味。
上述实施例只是用于对本发明的举例和说明，而非意在将本发明限制于所描述的实施例范围内。此外本领域技术人员可以理解的是，本发明不局限于上述实施例，根据本发明的教导还可以做出更多种的变型和修改，这些变型和修改均落在本发明所要求保护的范围内。
Claims (3)
1.一种提高免疫力的龙须糖，其特征在于，由如下质量份数的原料制备而成：白砂糖50-150份、木糖醇50-150份、麦芽糖50-100份、白醋5-25份、纯净水100-300份、葛根粉50-250份、玉米淀粉50-250份。
2.如权利要求1所述的提高免疫力的龙须糖，其特征在于，由如下质量份数的原料制备而成：白砂糖150份、木糖醇150份、麦芽糖100份、白醋25份、纯净水300份、葛根粉250份、玉米淀粉250份。
3.如权利要求1所述的提高免疫力的龙须糖，其特征在于，由如下质量份数的原料制备而成：白砂糖50份、木糖醇50份、麦芽糖50份、白醋5份、纯净水100份、葛根粉50份、玉米淀粉50份。
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