CN110692797A - 一种椰子味抹茶压片糖果及其制作方法 - Google Patents
一种椰子味抹茶压片糖果及其制作方法 Download PDFInfo
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Medicinal Preparation (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
本发明涉及一种椰子味抹茶压片糖果及其制作方法,以解决目前的糖果只是满足人们喜甜的欲望,缺乏营养价值的问题。该椰子味抹茶压片糖果,由以下重量份的原料制备而成;抹茶粉48~52份、椰子汁冻干粉30~35份、甜菊糖2~3份、麦芽糊精5~8份、硬脂酸镁1~2份、微晶纤维素2~4份。椰子味抹茶压片糖果制作方法,包括以下步骤:称取各原料并加入混合机中进行混配,混配后经筛网过滤得混合料干粉;用乙醇浸润混合料干粉制成混合料软材;将混合料软材放置于摇摆式颗粒机中制粒,制粒完成后整粒;将制好的颗粒烘干后再次整粒;待颗粒色泽均匀一致后,取出颗粒并放置于周转桶中密封保存;将密封保存的颗粒放置于旋转式压片机制作糖果片。
Description
技术领域
本发明属于食品技术领域,具体涉及一种椰子味抹茶压片糖果及其制作方法。
背景技术
抹茶粉里的茶多酚能够清除机体内过多的有害自由基,能够再生人体内的α-VE、VC等高效抗氧化物质,从而保护和修复抗氧化系统,对增强机体免疫、防癌、防衰老都有显著的效果。采用现代的超微粉碎技术,整个加工过程始终在较低的温度状态下进行,能很好地保存茶叶中的活性成分,达到明目、提神醒脑、补充维生素C、预防高血压和降低胆固醇的作用。
椰子富含人体必需的维生素B1、维生素B2、维生素C、钾元素,而且口味清新、更容易赢得大众消费者的喜爱。
糖果是人们普遍喜爱使用食品,是以白砂糖或其他允许使用的甜味剂、食用色素为主要原料,按照一定生产工艺要求加工制成的固态或半固态甜味食品。但是一般糖果只是满足人们喜甜的欲望,并不适用于大多数人的需求,且功效单一,缺乏营养价值。
发明内容
本发明的目的是提供一种椰子味抹茶压片糖果,以解决目前的糖果只是满足人们喜甜的欲望,缺乏营养价值的问题。
本发明的第二个目的在于提供上述椰子味抹茶压片糖果制作方法。
为实现上述第一个目的,本发明的技术解决方案是:
一种椰子味抹茶压片糖果,该椰子味抹茶压片糖果由以下重量份的原料制备而成;
抹茶粉48~52份、椰子汁冻干粉30~35份、甜菊糖2~3份、麦芽糊精5~8份、硬脂酸镁1~2份、微晶纤维素2~4份。
优选的,抹茶粉50份、椰子汁冻干粉35份、甜菊糖3份、麦芽糊精6份、硬脂酸镁2份、微晶纤维素4份。
优选的,所述抹茶粉为超微抹茶粉,超微抹茶粉平均粒径≤25μm。
为实现上述第二个目的,本发明提供的技术方案是,一种椰子味抹茶压片糖果制作方法,该方法包括椰子味抹茶压片糖果,包括以下步骤:
S1,按上述重量份称取各原料,并将各原料加入混合机中进行混配;
S2,待混合机中各原料颜色均一后,经筛网过滤后得混合料干粉;
S3,用乙醇浸润混合料干粉制成混合料软材;
S4,将混合料软材放置于摇摆式颗粒机中制粒,制粒完成后整粒;
S5,将制好的颗粒烘干后再次整粒;
S6,取样观察,待颗粒色泽均匀一致后,取出颗粒并放置于周转桶中密封保存;
S7,将密封保存的颗粒放置于旋转式压片机制作糖果片,压好的糖果片剂剔除不合格产品,抽样检验,检测合格后进行包装。
优选的,步骤S1中加入混合机中进行混配的时长为30分钟。
优选的,步骤S3中使用75%的乙醇浸润混合料干粉,所用乙醇的重量为混合料干粉重量的10%-20%。
优选的,步骤S4中使用20目筛整粒。
优选的,步骤S5中在60°C的条件下对制好的颗粒进行烘干并通过14目筛整粒。
优选的,步骤S7中检测合格后的产品采用马口铁盒进行内包装,然后进行外包装,包装完毕后质检入库。
本发明的有益效果为:
1.本发明提供的一种椰子味抹茶压片糖果,采用了富含人体所必须的营养成分和微量元素的抹茶粉,能够保护和修复抗氧化系统,对增强机体免疫、对防癌、防衰老都有显著效果;并能降低血糖、血脂、血压,预防心脑血管疾病;椰子冻干粉富含人体所需的多种营养元素,其味甘,性平,具有补益脾胃、杀虫消疳生津、利水等功效;甜菊糖甜度为蔗糖的250~450倍,食用后不被吸收,不产生热能,甜度高且健康,故为糖尿病、肥胖病患者良好的天然甜味剂;麦芽糊精口感滑腻、没有任何味道的营养性多糖;具有调节产品适口性强的功能;硬脂酸镁制成的颗粒具有很好的流动性和可压性;微晶纤维素不仅可用于湿法制粒也可用于干法直接压片,还有一定的润滑和崩解作用,在片剂制备中非常有用;采用上述材料制得的椰子味抹茶压片糖果,不仅能够满足人们喜甜的欲望,而且有利于人体健康;该糖果营养价值高,能够补充身体所需营养、增强免疫力;该糖果适用人群广泛,更够满足大众的需求。
2.本发明提供的一种椰子味抹茶压片糖果制作方法,在保证抹茶粉、椰子汁冻干粉营养不被流失的情况下,使其口感良好不粘牙,该糖果以片状的形式为成品,因此便于携带、易于服用,更够满足大众的需求。
附图说明
图1为本发明的椰子味抹茶压片糖果制作方法流程图。
具体实施方式
以下结合附图和具体实施例对本发明的内容作进一步详细描述:
一种椰子味抹茶压片糖果,由以下重量份的原料制备而成:
超微抹茶粉50份、椰子汁冻干粉35份、甜菊糖3份、麦芽糊精6份、硬脂酸镁2份、微晶纤维素4份。
其中,超微抹茶粉平均粒径≤25μm。
一种椰子味抹茶压片糖果制作方法,如图1所示,具体操作步骤包括;
S1,将以下重量份;平均粒径≤25μm的超微抹茶粉50份、椰子汁冻干粉35份、甜菊糖3份、麦芽糊精6份、硬脂酸镁2份、微晶纤维素4份加入混合机中进行混配,混配的时长为30分钟。
S2,待混合机中各原料颜色均一后,经筛网过滤后得混合料干粉。
S3,用75%的乙醇浸润混合料干粉制成混合料软材,所用乙醇的重量为混合料干粉重量的15%。
S4,将混合料软材放置于摇摆式颗粒机中制粒,制粒完成后使用20目筛整粒。
S5,在60°C的条件下对制好的颗粒进行烘干并通过14目筛整粒。
S6,取样观察,待颗粒色泽均匀一致后,取出颗粒并放置于周转桶中密封保存;
S7,将密封保存的颗粒放置于旋转式压片机制作糖果片,压好的糖果片剂剔除不合格产品,抽样检验,检测合格后的产品采用马口铁盒进行内包装,然后进行外包装,包装完毕后质检入库。
上述组分介绍如下:
超微抹茶粉特点:抹茶(Matcha)粉含有丰富的人体所必须的营养成分和微量元素,其主要成分为茶多酚、咖啡碱、游离氨基酸、叶绿素、蛋白质、芳香物质、纤维素、维生素C、A、B1、B2、B3、B5、B6、E、K、H等,微量元素钾、钙、镁、铁、钠、锌、硒、氟等近30余种。有研究表明茶多酚能清除机体内过多的有害自由基,能够再生人体内的α-VE、VC、GSH、SOD等高效抗氧化物质,从而保护和修复抗氧化系统,对增强机体免疫、对防癌、防衰老都有显著效果。常喝抹茶能降低血糖、血脂、血压,从而预防心脑血管疾病。抹茶的纤维素是菠菜的52.8倍,是芹菜的28.4倍,其消食解腻、减肥健美、去除痘痘的功效,受到了当今大众尤其是爱美女性的青睐。
椰子冻干粉特点:椰子粉,是由新鲜椰肉榨取的新鲜椰浆,再以喷干法而制成的粉末。椰子粉富含人体所需的多种脂肪酸、十八种氨基酸、钙、锌、锰、铁、维生素C等营养元素。其味甘,性平,具有补益脾胃、杀虫消疳生津、利水等功效。
甜菊糖特点:是一种从菊科草本植物甜叶菊(或称甜菊叶)中精提的新型天然甜味剂,甜度为蔗糖的250~450倍,是最接近砂糖的天然甜味剂。而且食用后不被吸收,不产生热能,故为糖尿病、肥胖病患者良好的天然甜味剂。
麦芽糊精特点:以大米淀粉作原料,经酶法工艺低程度控制水解转化,提纯,干燥而成。口感滑腻、没有任何味道的营养性多糖。具有调节产品适口性强的功能。
硬脂酸镁特点:主要用作润滑剂、抗粘剂、助流剂。制粒,制成的颗粒具有很好的流动性和可压性。在直接压片中用作助流剂。
微晶纤维素特点:微晶纤维素广泛应用于药物制剂,主要在口服片剂和胶囊中用作稀释剂和粘合剂,不仅可用于湿法制粒也可用于干法直接压片。还有一定的润滑和崩解作用,在片剂制备中非常有用。
采用上述原料制成的椰子味抹茶压片糖果,既满足了人们喜甜的欲望,同时也满足了消费者对糖果营养价值的追求,该糖果适用人群广泛,更够满足大众的需求。
食用本发明椰子味抹茶压片糖果的案例如下:
例一:宋某,女,32岁,白领经常出差,熬夜,看起来皮肤暗沉没有光泽,松弛。经医院检查是身体缺乏维生素的摄入。给予上述椰子味抹茶压片糖果服用,一段时间后身体缺乏维生素得到了补充,整个人看起来精神焕发,皮肤情况也得到了缓解。该片方便携带,很受宋女士欢迎,并且极力向身边人推荐。
例二:李某,女,36岁,公司采购部经理,临近公司年会庆典,公司有意向购买糖果用于庆典现场,对上述椰子味抹茶压片糖果了解后,非常满意,该糖果不仅可以补充身体所需营养、增强免疫力,而且能够彰显出公司绿色环保、健康时尚的观念。该女士极力夸赞我公司该产品的独到之处,后续与我公司就该压片糖果进行了贸易合作。
以上所述仅为本发明的实施例,并非对本发明保护范围的限制,凡是利用本发明说明书及附图内容所作的等效结构变换,或直接或间接运用在其他相关的技术领域,均包括在本发明的专利保护范围内。
Claims (9)
1.一种椰子味抹茶压片糖果,其特征在于:该椰子味抹茶压片糖果由以下重量份的原料制备而成;
抹茶粉48~52份、椰子汁冻干粉30~35份、甜菊糖2~3份、麦芽糊精5~8份、硬脂酸镁1~2份、微晶纤维素2~4份。
2.根据权利要求1所述的一种椰子味抹茶压片糖果,其特征在于:其特征在于:抹茶粉50份、椰子汁冻干粉35份、甜菊糖3份、麦芽糊精6份、硬脂酸镁2份、微晶纤维素4份。
3.根据权利要求2所述的一种椰子味抹茶压片糖果,其特征在于:所述抹茶粉为超微抹茶粉,超微抹茶粉平均粒径≤25μm。
4.一种椰子味抹茶压片糖果制作方法,其特征在于:包括如权利要求1至3任一所述椰子味抹茶压片糖果,具体操作步骤包括;
S1,按上述重量份称取各原料,并将各原料加入混合机中进行混配;
S2,待混合机中各原料颜色均一后,经筛网过滤后得混合料干粉;
S3,用乙醇浸润混合料干粉制成混合料软材;
S4,将混合料软材放置于摇摆式颗粒机中制粒,制粒完成后整粒;
S5,将制好的颗粒烘干后再次整粒;
S6,取样观察,待颗粒色泽均匀一致后,取出颗粒并放置于周转桶中密封保存;
S7,将密封保存的颗粒放置于旋转式压片机制作糖果片,压好的糖果片剂剔除不合格产品,抽样检验,检测合格后进行包装。
5.根据权利要求4所述的一种椰子味抹茶压片糖果制作方法,其特征在于:步骤S1中加入混合机中进行混配的时长为30分钟。
6.根据权利要求5所述的一种椰子味抹茶压片糖果制作方法,其特征在于:步骤S3中使用75%的乙醇浸润混合料干粉,所用乙醇的重量为混合料干粉重量的10%-20%。
7.根据权利要求6所述的一种椰子味抹茶压片糖果制作方法,其特征在于:步骤S4中使用20目筛整粒。
8.根据权利要求7所述的一种椰子味抹茶压片糖果制作方法,其特征在于:步骤S5中在60°C的条件下对制好的颗粒进行烘干并通过14目筛整粒。
9.根据权利要求8所述的一种椰子味抹茶压片糖果制作方法,其特征在于:步骤S7中检测合格后的产品采用马口铁盒进行内包装,然后进行外包装,包装完毕后质检入库。
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