CN110692795A - 高钙高蛋白奶糖及其制备方法 - Google Patents
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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Abstract
本发明属于食品技术领域,具体公开了一种高钙高蛋白奶糖及其制备方法,制成高钙高蛋白奶糖有效成分的原料组成包括全脂乳粉、麦芽糖醇、山梨糖醇、果蔬汁粉和DHA藻油粉,其制备方法包括混合、添加抗结剂、再混合、压片等步骤。本发明提供的高钙高蛋白奶糖没有添加胶体,硬脆适口,不受温度影响,口感好,无筋疲筋硬的口感,蛋白和钙的含量高,营养健康,并且其制备方法操作简单、方便、快捷。本发明的制备方法适用于制备高钙高蛋白奶糖,制得的高钙高蛋白奶糖适用于各种人群,尤其适用于追求营养健康的人群。
Description
技术领域
本发明属于食品技术领域,涉及奶糖制备技术领域,具体地说是一种高钙高蛋白奶糖及其制备方法。
背景技术
奶糖是一种结构比较疏松的半软性糖果,糖体剖面有微小的气孔,有一定的韧性和弹性,耐咀嚼,口感柔软细腻,营养丰富,属于传统的糖果类型,在我国已经有几十年的历史了。传统的奶糖制备工艺一般流程为溶胶,溶糖熬煮,糖浆过滤,加入奶粉/奶油/炼乳混料,乳化剂冲浆,加胶体搅打,冷却,成型。
利用传统的奶糖制备工艺制成的奶糖,其成型和口感均与胶体的物理性质、搅拌时间以及物料中的各组分的混合状态有关,胶体多采用明胶、卡拉胶、复配胶体等。世界上有60%以上的明胶用于糖果工业,尤其是用于制备奶糖和软质糖果。
然而,一方面胶体的制备工艺复杂,受温度影响较大,使得奶糖在冬季时易硬结,口感硬筋,在夏季时易软化,口感软疲;另一方面,近年来人们关注健康的意识不断增强,明胶、卡拉胶、复配胶体作为食品添加剂的安全性备受争议;此外,人们现在大多追求有益身体健康的食品。
发明内容
本发明的目的是提供一种高钙高蛋白奶糖,既可以满足人们对营养的需求,又解决了胶体添加和含糖量高带来的健康隐患的问题;本发明的另一个目的是提供上述高钙高蛋白奶糖的一种制备方法。
本发明为实现上述目的,所采用的技术方案如下:
一种高钙高蛋白奶糖,以重量份数计,制成其有效成分的原料组成包括全脂乳粉60-70份、麦芽糖醇12-18份、山梨糖醇2-5份、果蔬汁粉1-10份和DHA藻油粉1-5份。
作为限定:以重量份数计,制成其有效成分的原料组成还包括植脂末10-20份、香精3-6份。
作为另一种限定:以重量份数计,制成其有效成分的原料组成还包括含乳食品基料粉10-20份、香精3-6份。
作为第三种限定:所述果蔬汁粉的原料组成为重量份数比为1:3-4的草莓粒、蔓越莓汁粉。
作为第四种限定:以重量份数计,制成其有效成分的原料组成还包括抗结剂硬脂酸镁0.8-1.2份。
本发明还提供了一种上述高钙高蛋白奶糖的制备方法,按照以下步骤进行:将原料组成中的山梨糖醇和草莓粒分别过筛,与其它原料组成混合后,经压片,即得高钙高蛋白奶糖。
本发明还提供了另一种上述高钙高蛋白奶糖的制备方法,按照以下步骤进行:将原料组成中的山梨糖醇和草莓粒分别过筛,与其它原料组成混合后,经添加抗结剂硬脂酸镁、再混合、压片,即得高钙高蛋白奶糖。
作为限定:所述再混合的混合时间为10-20min。
作为另一种限定:所述过筛,为过10-20目筛;所述混合,为使用高速混合器混合20-30min。
作为最后一种限定:所述压片,是用压片设备压制成片,压片设备的填充量为12.0-13.5mm2,压力为2.5-3.5N,转速为6-10r/min,得到的高钙高蛋白奶糖抗压值为60-130N/m2。
本发明由于采用了上述技术方案,与现有技术相比,所取得的有益效果:
(1)本发明提供的高钙高蛋白奶糖,与传统的奶糖相比,没有添加胶体,硬脆适口,不受温度影响,无筋疲筋硬的口感;使用麦芽糖醇、山梨糖醇代替传统奶糖中的蔗糖,不会粘牙,不会导致龋齿,同时,添加了DHA藻油粉和果蔬汁粉等健康配料,而且本发明的高钙高蛋白奶糖中的蛋白含量≥16g/100g,钙含量≥460mg/100g,具有营养健康的效果;
(2)本发明的高钙高蛋白奶糖添加有植脂末/含乳食品基料粉和香精,提升了奶糖糖果的口感;添加硬脂酸镁,作为抗结剂,防止制成高钙高蛋白奶糖的其他原料聚集结块,使其保持松散的状态;
(3)本发明提供的高钙高蛋白奶糖的制备方法,直接通过混合、压片制得奶糖糖果,而传统的奶糖制备方法包括溶胶、熬糖、乳化剂冲浆、胶体搅打等步骤,由此可见,本发明的制备方法操作简单、方便、快捷;
(4)本发明的高钙高蛋白奶糖的制备方法,过10-20目筛,剔除异物,高速混合器混合20-30min,使原料混合均匀;调节压片设备,使得奶糖糖果抗压值在60-130N/m2范围内。
综上所述,本发明提供的高钙高蛋白奶糖没有添加胶体,硬脆适口,不受温度影响,口感好,无筋疲筋硬的口感,营养健康;其制备方法操作简单、方便、快捷。
本发明适用于制备高钙高蛋白奶糖,制得的高钙高蛋白奶糖适用于各种人群,尤其适用于追求营养健康的人群。
具体实施方式
下面结合实施例对本发明作进一步说明,但本领域的技术人员应当理解,本发明并不限于以下实施例,任何在本发明具体实施例基础上做出的改进和变化都在本发明权利要求保护的范围之内。
实施例1-7 高钙高蛋白奶糖及其制备方法
实施例1-7分别为一种高钙高蛋白奶糖及其制备方法,制成它们的原料组成和制备步骤参数参见表1。
它们的制备方法按照以下步骤进行:将原料组成中的山梨糖醇和草莓粒分别过筛,与其它原料组成混合后,经压片,即得高钙高蛋白奶糖,或者将原料组成中的山梨糖醇和草莓粒分别过筛,与其它原料组成混合后,经添加抗结剂硬脂酸镁、再混合、压片,即得高钙高蛋白奶糖。
表1 实施例1-7高钙高蛋白奶糖的原料组分及制备参数
实施例1-7高钙高蛋白奶糖的制备方法与传统奶糖的制备方法对比如表2所示:
表2 制备方法对比
通过对比可知,实施例1-7高钙高蛋白奶糖的制备方法较传统奶糖的制备方法步骤少,不用添加胶体及其他乳化剂,并且节约了时间。
实施例8 实施例1-7高钙高蛋白奶糖口感测评
选取50个测试者,均对依次作为试验组1-7的实施例1-7的高钙高蛋白奶糖和作为对照组8的传统奶糖进行口感测评,根据其色泽、奶香气、甜感、咀嚼性、粘性和整体喜好度进行评分,色泽评分采用5点评分法,奶香气、甜感、咀嚼性、粘性采用用10点强度标度法(10→0表示极强→察觉不到),整体喜好度采用9点快感标度法(9→1表示极其喜欢→极其不喜欢),然后统计平均值,其结果如表3所示:
表3口感测评对比
由表3对比数据可知,高钙高蛋白奶糖相对于传统奶糖相比,二者色泽都很好,但是高钙高蛋白奶糖咀嚼性适中,粘性适中,有略微甜感,加入香精,植脂末或含乳食品基料粉的高钙高蛋白奶糖奶香气较浓,总体来说,人们对高钙高蛋白奶糖的整体喜好度高。
Claims (10)
1.一种高钙高蛋白奶糖,其特征在于,以重量份数计,制成其有效成分的原料组成包括全脂乳粉60-70份、麦芽糖醇12-18份、山梨糖醇2-5份、果蔬汁粉1-10份和DHA藻油粉1-5份。
2.根据权利要求1所述的高钙高蛋白奶糖,其特征在于,以重量份数计,制成其有效成分的原料组成还包括植脂末10-20份、香精3-6份。
3.根据权利要求1所述的高钙高蛋白奶糖,其特征在于,以重量份数计,制成其有效成分的原料组成还包括含乳食品基料粉10-20份、香精3-6份。
4.根据权利要求1-3中任意一项所述的高钙高蛋白奶糖,其特征在于,所述果蔬汁粉的原料组成为重量份数比为1:3-4的草莓粒、蔓越莓汁粉。
5.根据权利要求1-3中任意一项所述的高钙高蛋白奶糖,其特征在于,以重量份数计,制成其有效成分的原料组成还包括抗结剂硬脂酸镁0.8-1.2份。
6.权利要求1-4中任意一项所述的高钙高蛋白奶糖的一种制备方法,其特征在于,该制备方法按照以下步骤进行:将原料组成中的山梨糖醇和果蔬汁粉分别过筛,与其它原料组成混合后,经压片,即得高钙高蛋白奶糖。
7.权利要求5所述的高钙高蛋白奶糖的一种制备方法,其特征在于,该制备方法按照以下步骤进行:将原料组成中的山梨糖醇和果蔬汁粉分别过筛,与其它原料组成混合后,经添加抗结剂硬脂酸镁、再混合、压片,即得高钙高蛋白奶糖。
8.根据权利要求7所述的高钙高蛋白奶糖制备方法,其特征在于,所述再混合的混合时间为10-20min。
9.根据权利要求6-8所述的高钙高蛋白奶糖制备方法,其特征在于,所述过筛,为过10-20目筛;所述混合,为使用高速混合器混合20-30min。
10.根据权利要求6-8所述的高钙高蛋白奶糖制备方法,其特征在于,所述压片,是用压片设备压制成片,压片设备的填充量为12.0-13.5mm2,压力为2.5-3.5N,转速为6-10 r/min,得到的高钙高蛋白奶糖抗压值为60-130N/m2。
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