CN111685215A - Hard candy rich in fingered citron efficacy extract and preparation method thereof - Google Patents
Hard candy rich in fingered citron efficacy extract and preparation method thereof Download PDFInfo
- Publication number
- CN111685215A CN111685215A CN202010549598.5A CN202010549598A CN111685215A CN 111685215 A CN111685215 A CN 111685215A CN 202010549598 A CN202010549598 A CN 202010549598A CN 111685215 A CN111685215 A CN 111685215A
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- Prior art keywords
- fingered citron
- polysaccharide
- sugar
- parts
- hard candy
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Classifications
-
- 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
- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
-
- 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
- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
- A23G3/368—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins containing vitamins, antibiotics
-
- 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
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3562—Sugars; Derivatives thereof
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
- C08B37/00—Preparation of polysaccharides not provided for in groups C08B1/00 - C08B35/00; Derivatives thereof
- C08B37/0003—General processes for their isolation or fractionation, e.g. purification or extraction from biomass
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Inorganic Chemistry (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Molecular Biology (AREA)
- General Chemical & Material Sciences (AREA)
- Sustainable Development (AREA)
- General Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Materials Engineering (AREA)
- Medicinal Chemistry (AREA)
- Organic Chemistry (AREA)
- Botany (AREA)
- Confectionery (AREA)
Abstract
The invention provides hard candy rich in fingered citron efficacy extract and a preparation method thereof, wherein the hard candy comprises the following components in parts by weight: fructus Citri Sarcodactylis liposoluble components 32-58; 1.4-3.7 parts of vitamin; 46-58 parts of functional polysaccharide; 14-22 parts of corn starch; 15-26 parts of sugar alcohol. The invention utilizes the modern biological extraction technology to extract and separate the fat-soluble components, the polysaccharide and other functional raw materials of the fingered citron, and the fingered citron extract and the sugar alcohol have synergistic effect, thus improving the quality stability of hard candy food; experiments prove the feasibility of the addition and production technology of the fingered citron efficacy extract in the hard candy making process, the beneficial ingredients and flavor substances of the fingered citron are retained to the greatest extent, and the hard candy with stable shape and stable storage can be prepared.
Description
Technical Field
The invention belongs to the technical field of health foods, and particularly relates to hard candies rich in fingered citron efficacy extract and a preparation method thereof.
Background
With the development of economy, candies are not food for serving guests in various festivals, but are converted into daily consumer goods, and are an important component of leisure food. The development trend of the candy industry in the future enters a new stage of functional innovation, and the candy is developed towards delicious, nutritional and healthy directions, and particularly has the effects of health care and adjuvant therapy on obese people, diabetes, hyperlipidemia patients, immune function-weakened people, microecological disorder people and the like. The delicious taste is always the first function of the candy, but the sugar and fat which form the delicious taste are excessively taken, and people think that the delicious taste is an unhealthy factor, so that the functional candy becomes a great trend for the development of the candy, and people can supplement more benefits for the health of the body while eating the candy.
The functional candy can promote human health, has certain function of regulating specific physiological function of human body, and does not produce adverse reaction to human body. The functional candy and the common candy have two characteristics of nutrition and sense enjoyment of common food, have basic process characteristics of the candy, and are mainly characterized in that the functional candy has the third function of regulating the physiological function of a human body, and can play an important role in promoting the health of the human body, breaking through sub-health, preventing diseases and the like. In order to meet the requirements of people on healthy snacks, the development of novel functional candies is necessary.
Disclosure of Invention
In view of the above, the invention provides a hard candy rich in fingered citron functional extract, the invention utilizes modern biological extraction technology to extract and separate the functional raw materials such as fingered citron fat-soluble ingredients, fingered citron polysaccharide and the like, and the fingered citron extract and sugar alcohol have synergistic effect, so that the quality stability of hard candy food can be improved; experiments prove the feasibility of the addition and production technology of the fingered citron efficacy extract in the hard candy making process, the beneficial ingredients and flavor substances of the fingered citron are retained to the greatest extent, and the hard candy with stable shape and stable storage can be prepared.
The technical scheme of the invention is as follows:
the hard candy rich in the fingered citron efficacy extract is characterized by comprising the following components in parts by weight:
fructus Citri Sarcodactylis liposoluble components 32-58;
1.4-3.7 parts of vitamin;
46-58 parts of functional polysaccharide;
14-22 parts of corn starch;
15-26 parts of sugar alcohol.
Further, the hard candy rich in the fingered citron efficacy extract is characterized by comprising the following components in parts by weight:
37-46 parts of fingered citron fat-soluble component;
1.9-2.8 parts of vitamin;
51-55 parts of functional polysaccharide;
16-20 parts of corn starch;
and (3) sugar alcohol 18-22.
Further, the hard candy rich in the fingered citron efficacy extract is characterized by comprising the following components in parts by weight:
fructus Citri Sarcodactylis liposoluble components 43;
2.2 of vitamin;
a functional polysaccharide 52;
corn starch 17;
a sugar alcohol 20.
Further, the functional polysaccharide is one or the combination of bergamot fruit oligosaccharide and bergamot polysaccharide.
Further, the functional polysaccharide is any one of sweet potato polysaccharide, astragalus polysaccharide, wolfberry polysaccharide, corn stigma polysaccharide, Chinese yam polysaccharide, acanthopanax polysaccharide, carrot polysaccharide and ginseng polysaccharide.
Further, the sugar alcohol is any one of erythritol, xylitol, sorbitol, mannitol, maltitol, and lactitol.
Further, the vitamin comprises any one or combination of a plurality of vitamin A, vitamin B, vitamin C, vitamin D and vitamin E.
Further, the candy is hard candy.
The invention also provides a preparation method of the hard candy rich in the fingered citron efficacy extract, which is characterized by comprising the following steps:
(1) sugar dissolving: mixing seasonings according to the weight part, adding water accounting for 35 percent of the total weight of dry solids of the formula materials into a sugar melting pot, adding sugar alcohol and corn starch, and then opening steam to heat until the sugar materials are completely melted; the air pressure is kept between 0.4 and 0.5MPa in the sugar dissolving process, and the temperature is controlled at 105-110 ℃;
(2) vacuum boiling: feeding the functional polysaccharide and the sugar solution in the step (1) into a vacuum continuous sugar boiling pot for boiling; heating the mixed solution to above 140 deg.C, introducing the mixed solution into an evaporation chamber, decocting and evaporating until sugar solution has little water, and increasing vacuum degree to 93.33kPa for about 3-4 min; then adding vitamins into the fingered citron fat-soluble components, adjusting, adding into a special barrel, and adding into the mixed solution by adjusting the flow of a pump;
(3) and (3) cooling: cooling the massecuite by adjusting the temperature of the sugar kneading steel belt;
(4) molding: mechanically drawing the massecuite into candy strips with uniform size and thickness, and then molding the hard candy by using a molding machine, wherein the molded candy particles need to be cooled again to ensure no deformation;
(5) selecting and packaging: selecting unqualified sugar products with cracks, bubbles, visible impurities, unfilled corners, strange colors, deformation and the like; and then, sealing and packaging the green tea hard candies by a packaging machine in time, and determining that the seal is tight and flat.
Further, the extraction method of the fingered citron fat-soluble components comprises the following steps: weighing fingered citron, adding 2 times of 95% ethanol by mass, heating to 60 ℃ in water bath, reacting for 3h, filtering with 400-mesh filter cloth, filtering the filtrate with neutral quick filter paper (phi 12.5), and collecting the filtrate for later use. Extracting the filtered residue with the above method for 1 time, filtering, mixing the extractive solutions of fructus Citri Sarcodactylis liposoluble components for 2 times, and concentrating under reduced pressure with rotary evaporator to obtain medicinal liquid about 1 g/g.
Further, the preparation method of the bergamot fruit oligosaccharide comprises the following steps: weighing dried fructus Citri Sarcodactylis with constant weight, adding water, microwave extracting for 2 times at a material-liquid ratio of 1:20 for 1.5h at 100 deg.C; concentrating the extractive solution, cooling at room temperature, adding 5 times volume of 95% ethanol, standing overnight, and centrifuging at 3000r/min to obtain crude polysaccharide.
The method for preparing the bergamot fruit oligosaccharide is simple, convenient and quick, has no pollution to solvent, breaks cell membranes and cell walls to form perforations by utilizing the characteristic of strong microwave penetrating power, releases polysaccharide in the cells, and achieves higher extraction rate and higher extraction rate.
In the invention, the adopted main raw material is bergamot which is named after the shape of a hand and is named as bergamot and five-finger citrus. The fingered citron is mainly planted in places such as Guangdong, Guangxi, Yunnan and Zhejiang in China, has different names due to different producing places, and is called Guangdong fingered citron. The fingered citron fruit is warm, pungent, bitter, sour and warm in nature, has the effects of soothing liver, regulating qi, invigorating stomach, relieving vomit, reducing phlegm and relieving cough, and can prevent and treat body discomfort such as cough, chest distress, inappetence and the like. The bergamot fruit contains various components such as flavonoid, polyphenol, coumarin, active polysaccharide, protein and mineral substances. Pharmacological experiments show that the fingered citron has biological activity such as immunoregulation effect and the like, and can improve the disease resistance after being eaten frequently. The main raw material of the invention is fingered citron, which can fully exert the biological activity effect.
In the present invention, the vitamins contained therein assist in functional activity.
The sugar alcohol adopted in the invention is an intermediate of saccharide metabolism, and has excellent performances of not influencing the blood sugar concentration of a human body, improving the food quality, promoting the absorption and utilization of nutrients by crops and the like. Sugar alcohol is widely used in food industry, has the characteristics of low calorie, low blood sugar, low insulin response and the like compared with cane sugar, has higher heat resistance, does not generate Maillard reaction at high temperature, and has positive significance for improving food quality and preventing chronic diseases. The sugar alcohol is used as sweetener, and can improve product texture state, increase product nutritive value, and prolong product shelf life.
In the invention, the functional polysaccharide is adopted to replace the sucrose in the prior art, the polysaccharide (polysaccharide) is a high molecular carbohydrate formed by dehydration and condensation of a plurality of monosaccharides with the same or different types, can activate human immune cells, promote the generation of functional cytokines, induce cancer cell apoptosis, eliminate free radicals and the like, and has the biological activities of reducing blood sugar and blood fat, resisting cancer, resisting radiation, resisting oxidation, enhancing the immunity of the organism and the like.
Through synergistic compounding of the components, the candy which is stable in shape and storage and lower in viscosity compared with the traditional candy product can be prepared.
The invention has the beneficial effects that:
1. the invention utilizes the modern biological extraction technology to extract and separate the fat-soluble components, the polysaccharide and other functional raw materials of the fingered citron, and the fingered citron extract and the sugar alcohol have synergistic effect, thus improving the quality stability of hard candy food;
2. experiments prove the feasibility of the addition and production technology of the fingered citron efficacy extract in the hard candy making process, and the beneficial ingredients and flavor substances of the fingered citron are reserved to the greatest extent;
3. the invention utilizes a biological extraction technology to prepare a medicinal and edible functional extract which is used as an important raw material to be added and applied to the production of a candy formula, thereby achieving the effects of improving the flavor of a product and endowing the product with the functional effect;
4. the functional polysaccharide is adopted to replace part of the traditional cane sugar, so that the calorific value of the product is reduced, and the flavor and the mouthfeel are improved.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail with reference to the following embodiments. It should be understood that the detailed description and specific examples, while indicating the scope of the invention, are intended for purposes of illustration only and are not intended to limit the scope of the invention.
Example 1
The hard candy rich in the fingered citron efficacy extract is characterized by comprising the following components in parts by weight:
fructus Citri Sarcodactylis liposoluble constituents 32;
1.4 of vitamin;
a functional polysaccharide 46;
14 parts of corn starch;
a sugar alcohol 15.
Further, the functional polysaccharide is bergamot oligosaccharide.
Further, the sugar alcohol is erythritol.
Further, the vitamins include a combination of vitamin a, vitamin D, and vitamin E.
Further, the candy is hard candy.
The invention also provides a preparation method of the hard candy rich in the fingered citron efficacy extract, which is characterized by comprising the following steps:
(1) sugar dissolving: mixing seasonings according to the weight part, adding water accounting for 35 percent of the total weight of dry solids of the formula materials into a sugar melting pot, adding sugar alcohol and corn starch, and then opening steam to heat until the sugar materials are completely melted; the air pressure is kept at 0.4MPaMPa in the sugar dissolving process, and the temperature is controlled at 105 ℃;
(2) vacuum boiling: feeding the functional polysaccharide and the sugar solution in the step (1) into a vacuum continuous sugar boiling pot for boiling; heating the mixed solution to above 140 ℃, feeding the mixed solution into an evaporation chamber, boiling and evaporating until a small amount of water remains in the sugar solution, increasing the vacuum degree to 93.33kPa, and boiling for about 3 min; then adding vitamins into the fingered citron fat-soluble components, adjusting, adding into a special barrel, and adding into the mixed solution by adjusting the flow of a pump;
(3) and (3) cooling: cooling the massecuite by adjusting the temperature of the sugar kneading steel belt;
(4) molding: mechanically drawing the massecuite into candy strips with uniform size and thickness, and then molding the hard candy by using a molding machine, wherein the molded candy particles need to be cooled again to ensure no deformation;
(5) selecting and packaging: selecting unqualified sugar products with cracks, bubbles, visible impurities, unfilled corners, strange colors, deformation and the like; and then, sealing and packaging the green tea hard candies by a packaging machine in time, and determining that the seal is tight and flat.
Further, the extraction method of the fingered citron fat-soluble components comprises the following steps: weighing fingered citron, adding 2 times of 95% ethanol by mass, heating to 60 ℃ in water bath, reacting for 3h, filtering with 400-mesh filter cloth, filtering the filtrate with neutral quick filter paper (phi 12.5), and collecting the filtrate for later use. Extracting the filtered residue with the above method for 1 time, filtering, mixing the extractive solutions of fructus Citri Sarcodactylis liposoluble components for 2 times, and concentrating under reduced pressure with rotary evaporator to obtain medicinal liquid about 1 g/g.
Further, the preparation method of the bergamot fruit oligosaccharide comprises the following steps: weighing dried fructus Citri Sarcodactylis with constant weight, adding water, microwave extracting for 2 times at a material-liquid ratio of 1:20 for 1.5h at 100 deg.C; concentrating the extractive solution, cooling at room temperature, adding 5 times volume of 95% ethanol, standing overnight, and centrifuging at 3000r/min to obtain crude polysaccharide.
The hard candy with stable shape and stable storage can be prepared by synergistic compounding of the components.
The beneficial effect of this embodiment lies in:
1. the invention utilizes the modern biological extraction technology to extract and separate the fat-soluble components, the polysaccharide and other functional raw materials of the fingered citron, and the fingered citron extract and the sugar alcohol have synergistic effect, thus improving the quality stability of hard candy food;
2. experiments prove the feasibility of the addition and production technology of the fingered citron efficacy extract in the hard candy making process, and the beneficial ingredients and flavor substances of the fingered citron are reserved to the greatest extent;
3. the invention utilizes a biological extraction technology to prepare a medicinal and edible functional extract which is used as an important raw material to be added and applied to the production of a candy formula, thereby achieving the effects of improving the flavor of a product and endowing the product with the functional effect;
4. the functional polysaccharide is adopted to replace part of the traditional cane sugar, so that the calorific value of the product is reduced, and the flavor and the mouthfeel are improved.
Example 2
The hard candy rich in the fingered citron efficacy extract is characterized by comprising the following components in parts by weight:
fingered citron fat-soluble component 58;
3.7 of vitamin;
a functional polysaccharide 58;
corn starch 22;
a sugar alcohol 26.
Further, the functional polysaccharide is bergamot polysaccharide.
Further, the sugar alcohol is maltitol.
Further, the vitamins include a combination of vitamin B group, vitamin C.
Further, the candy is hard candy.
The invention also provides a preparation method of the hard candy rich in the fingered citron efficacy extract, which is characterized by comprising the following steps:
(1) sugar dissolving: mixing seasonings according to the weight part, adding water accounting for 35 percent of the total weight of dry solids of the formula materials into a sugar melting pot, adding sugar alcohol and corn starch, and then opening steam to heat until the sugar materials are completely melted; the air pressure is kept at 0.4MPaMPa in the sugar dissolving process, and the temperature is controlled at 105 ℃;
(2) vacuum boiling: feeding the functional polysaccharide and the sugar solution in the step (1) into a vacuum continuous sugar boiling pot for boiling; heating the mixed solution to above 140 ℃, feeding the mixed solution into an evaporation chamber, boiling and evaporating until a small amount of water remains in the sugar solution, increasing the vacuum degree to 93.33kPa, and boiling for about 3 min; then adding vitamins into the fingered citron fat-soluble components, adjusting, adding into a special barrel, and adding into the mixed solution by adjusting the flow of a pump;
(3) and (3) cooling: cooling the massecuite by adjusting the temperature of the sugar kneading steel belt;
(4) molding: mechanically drawing the massecuite into candy strips with uniform size and thickness, and then molding the hard candy by using a molding machine, wherein the molded candy particles need to be cooled again to ensure no deformation;
(5) selecting and packaging: selecting unqualified sugar products with cracks, bubbles, visible impurities, unfilled corners, strange colors, deformation and the like; and then, sealing and packaging the green tea hard candies by a packaging machine in time, and determining that the seal is tight and flat.
Further, the extraction method of the fingered citron fat-soluble components comprises the following steps: weighing fingered citron, adding 2 times of 95% ethanol by mass, heating to 60 ℃ in water bath, reacting for 3h, filtering with 400-mesh filter cloth, filtering the filtrate with neutral quick filter paper (phi 12.5), and collecting the filtrate for later use. Extracting the filtered residue with the above method for 1 time, filtering, mixing the extractive solutions of fructus Citri Sarcodactylis liposoluble components for 2 times, and concentrating under reduced pressure with rotary evaporator to obtain medicinal liquid about 1 g/g.
Further, the preparation method of the bergamot fruit oligosaccharide comprises the following steps: weighing dried fructus Citri Sarcodactylis with constant weight, adding water, microwave extracting for 2 times at a material-liquid ratio of 1:20 for 1.5h at 100 deg.C; concentrating the extractive solution, cooling at room temperature, adding 5 times volume of 95% ethanol, standing overnight, and centrifuging at 3000r/min to obtain crude polysaccharide.
The hard candy with stable shape and stable storage can be prepared by synergistic compounding of the components.
The beneficial effect of this embodiment lies in:
1. the invention utilizes the modern biological extraction technology to extract and separate the fat-soluble components, the polysaccharide and other functional raw materials of the fingered citron, and the fingered citron extract and the sugar alcohol have synergistic effect, thus improving the quality stability of hard candy food;
2. experiments prove the feasibility of the addition and production technology of the fingered citron efficacy extract in the hard candy making process, and the beneficial ingredients and flavor substances of the fingered citron are reserved to the greatest extent;
3. the invention utilizes a biological extraction technology to prepare a medicinal and edible functional extract which is used as an important raw material to be added and applied to the production of a candy formula, thereby achieving the effects of improving the flavor of a product and endowing the product with the functional effect;
4. the functional polysaccharide is adopted to replace part of the traditional cane sugar, so that the calorific value of the product is reduced, and the flavor and the mouthfeel are improved.
Example 3
The hard candy rich in the fingered citron efficacy extract is characterized by comprising the following components in parts by weight:
fat-soluble components of fingered citron 37;
1.9 parts of vitamin;
a functional polysaccharide 51;
16 parts of corn starch;
a sugar alcohol 18.
Further, the functional polysaccharide is astragalus polysaccharide.
Further, the sugar alcohol is xylitol.
Further, the vitamins include the vitamin B group.
Further, the candy is hard candy.
The invention also provides a preparation method of the hard candy rich in the fingered citron efficacy extract, which is characterized by comprising the following steps:
(1) sugar dissolving: mixing seasonings according to the weight part, adding water accounting for 35 percent of the total weight of dry solids of the formula materials into a sugar melting pot, adding sugar alcohol and corn starch, and then opening steam to heat until the sugar materials are completely melted; the air pressure is kept at 0.5MPa in the sugar dissolving process, and the temperature is controlled at 110 ℃;
(2) vacuum boiling: feeding the functional polysaccharide and the sugar solution in the step (1) into a vacuum continuous sugar boiling pot for boiling; heating the mixed solution to above 140 deg.C, introducing the mixed solution into an evaporation chamber, decocting and evaporating until sugar solution has little water, and increasing vacuum degree to 93.33kPa for about 4 min; then adding vitamins into the fingered citron fat-soluble components, adjusting, adding into a special barrel, and adding into the mixed solution by adjusting the flow of a pump;
(3) and (3) cooling: cooling the massecuite by adjusting the temperature of the sugar kneading steel belt;
(4) molding: mechanically drawing the massecuite into candy strips with uniform size and thickness, and then molding the hard candy by using a molding machine, wherein the molded candy particles need to be cooled again to ensure no deformation;
(5) selecting and packaging: selecting unqualified sugar products with cracks, bubbles, visible impurities, unfilled corners, strange colors, deformation and the like; and then, sealing and packaging the green tea hard candies by a packaging machine in time, and determining that the seal is tight and flat.
Further, the extraction method of the fingered citron fat-soluble components comprises the following steps: weighing fingered citron, adding 2 times of 95% ethanol by mass, heating to 60 ℃ in water bath, reacting for 3h, filtering with 400-mesh filter cloth, filtering the filtrate with neutral quick filter paper (phi 12.5), and collecting the filtrate for later use. Extracting the filtered residue with the above method for 1 time, filtering, mixing the extractive solutions of fructus Citri Sarcodactylis liposoluble components for 2 times, and concentrating under reduced pressure with rotary evaporator to obtain medicinal liquid about 1 g/g.
Further, the preparation method of the bergamot fruit oligosaccharide comprises the following steps: weighing dried fructus Citri Sarcodactylis with constant weight, adding water, microwave extracting for 2 times at a material-liquid ratio of 1:20 for 1.5h at 100 deg.C; concentrating the extractive solution, cooling at room temperature, adding 5 times volume of 95% ethanol, standing overnight, and centrifuging at 3000r/min to obtain crude polysaccharide.
The hard candy with stable shape and stable storage can be prepared by synergistic compounding of the components.
The beneficial effect of this embodiment lies in:
1. the invention utilizes the modern biological extraction technology to extract and separate the fat-soluble components, the polysaccharide and other functional raw materials of the fingered citron, and the fingered citron extract and the sugar alcohol have synergistic effect, thus improving the quality stability of hard candy food;
2. experiments prove the feasibility of the addition and production technology of the fingered citron efficacy extract in the hard candy making process, and the beneficial ingredients and flavor substances of the fingered citron are reserved to the greatest extent;
3. the invention utilizes a biological extraction technology to prepare a medicinal and edible functional extract which is used as an important raw material to be added and applied to the production of a candy formula, thereby achieving the effects of improving the flavor of a product and endowing the product with the functional effect;
4. the functional polysaccharide is adopted to replace part of the traditional cane sugar, so that the calorific value of the product is reduced, and the flavor and the mouthfeel are improved.
Example 4
The hard candy rich in the fingered citron efficacy extract is characterized by comprising the following components in parts by weight:
fructus Citri Sarcodactylis liposoluble constituents 46;
2.8 of vitamin;
a functional polysaccharide 55;
20 parts of corn starch;
sugar alcohol 22.
Further, the functional polysaccharide is sweet potato polysaccharide.
Further, the sugar alcohol is sorbitol.
Further, the vitamins include a combination of vitamin a and vitamin D.
Further, the candy is hard candy.
The invention also provides a preparation method of the hard candy rich in the fingered citron efficacy extract, which is characterized by comprising the following steps:
(1) sugar dissolving: mixing seasonings according to the weight part, adding water accounting for 35 percent of the total weight of dry solids of the formula materials into a sugar melting pot, adding sugar alcohol and corn starch, and then opening steam to heat until the sugar materials are completely melted; the air pressure is kept at 0.5MPa in the sugar dissolving process, and the temperature is controlled at 110 ℃;
(2) vacuum boiling: feeding the functional polysaccharide and the sugar solution in the step (1) into a vacuum continuous sugar boiling pot for boiling; heating the mixed solution to above 140 deg.C, introducing the mixed solution into an evaporation chamber, decocting and evaporating until sugar solution has little water, and increasing vacuum degree to 93.33kPa for about 4 min; then adding vitamins into the fingered citron fat-soluble components, adjusting, adding into a special barrel, and adding into the mixed solution by adjusting the flow of a pump;
(3) and (3) cooling: cooling the massecuite by adjusting the temperature of the sugar kneading steel belt;
(4) molding: mechanically drawing the massecuite into candy strips with uniform size and thickness, and then molding the hard candy by using a molding machine, wherein the molded candy particles need to be cooled again to ensure no deformation;
(5) selecting and packaging: selecting unqualified sugar products with cracks, bubbles, visible impurities, unfilled corners, strange colors, deformation and the like; and then, sealing and packaging the green tea hard candies by a packaging machine in time, and determining that the seal is tight and flat.
Further, the extraction method of the fingered citron fat-soluble components comprises the following steps: weighing fingered citron, adding 2 times of 95% ethanol by mass, heating to 60 ℃ in water bath, reacting for 3h, filtering with 400-mesh filter cloth, filtering the filtrate with neutral quick filter paper (phi 12.5), and collecting the filtrate for later use. Extracting the filtered residue with the above method for 1 time, filtering, mixing the extractive solutions of fructus Citri Sarcodactylis liposoluble components for 2 times, and concentrating under reduced pressure with rotary evaporator to obtain medicinal liquid about 1 g/g.
Further, the preparation method of the bergamot fruit oligosaccharide comprises the following steps: weighing dried fructus Citri Sarcodactylis with constant weight, adding water, microwave extracting for 2 times at a material-liquid ratio of 1:20 for 1.5h at 100 deg.C; concentrating the extractive solution, cooling at room temperature, adding 5 times volume of 95% ethanol, standing overnight, and centrifuging at 3000r/min to obtain crude polysaccharide.
The hard candy with stable shape and stable storage can be prepared by synergistic compounding of the components.
The beneficial effect of this embodiment lies in:
1. the invention utilizes the modern biological extraction technology to extract and separate the fat-soluble components, the polysaccharide and other functional raw materials of the fingered citron, and the fingered citron extract and the sugar alcohol have synergistic effect, thus improving the quality stability of hard candy food;
2. experiments prove the feasibility of the addition and production technology of the fingered citron efficacy extract in the hard candy making process, and the beneficial ingredients and flavor substances of the fingered citron are reserved to the greatest extent;
3. the invention utilizes a biological extraction technology to prepare a medicinal and edible functional extract which is used as an important raw material to be added and applied to the production of a candy formula, thereby achieving the effects of improving the flavor of a product and endowing the product with the functional effect;
4. the functional polysaccharide is adopted to replace part of the traditional cane sugar, so that the calorific value of the product is reduced, and the flavor and the mouthfeel are improved.
Example 5
The hard candy rich in the fingered citron efficacy extract is characterized by comprising the following components in parts by weight:
fructus Citri Sarcodactylis liposoluble components 43;
2.2 of vitamin;
a functional polysaccharide 52;
corn starch 17;
a sugar alcohol 20.
Further, the functional polysaccharide is a combination of bergamot fruit oligosaccharide and bergamot polysaccharide.
Further, the sugar alcohol is mannitol.
Further, the vitamins include a combination of vitamin C and vitamin D.
Further, the candy is hard candy.
The invention also provides a preparation method of the hard candy rich in the fingered citron efficacy extract, which is characterized by comprising the following steps:
(1) sugar dissolving: mixing seasonings according to the weight part, adding water accounting for 35 percent of the total weight of dry solids of the formula materials into a sugar melting pot, adding sugar alcohol and corn starch, and then opening steam to heat until the sugar materials are completely melted; the air pressure is kept at 0.45MPa in the sugar dissolving process, and the temperature is controlled at 108 ℃;
(2) vacuum boiling: feeding the functional polysaccharide and the sugar solution in the step (1) into a vacuum continuous sugar boiling pot for boiling; heating the mixed solution to above 140 deg.C, introducing the mixed solution into an evaporation chamber, decocting and evaporating until sugar solution has little water, and increasing vacuum degree to 93.33kPa for about 3.5 min; then adding vitamins into the fingered citron fat-soluble components, adjusting, adding into a special barrel, and adding into the mixed solution by adjusting the flow of a pump;
(3) and (3) cooling: cooling the massecuite by adjusting the temperature of the sugar kneading steel belt;
(4) molding: mechanically drawing the massecuite into candy strips with uniform size and thickness, and then molding the hard candy by using a molding machine, wherein the molded candy particles need to be cooled again to ensure no deformation;
(5) selecting and packaging: selecting unqualified sugar products with cracks, bubbles, visible impurities, unfilled corners, strange colors, deformation and the like; and then, sealing and packaging the green tea hard candies by a packaging machine in time, and determining that the seal is tight and flat.
Further, the extraction method of the fingered citron fat-soluble components comprises the following steps: weighing fingered citron, adding 2 times of 95% ethanol by mass, heating to 60 ℃ in water bath, reacting for 3h, filtering with 400-mesh filter cloth, filtering the filtrate with neutral quick filter paper (phi 12.5), and collecting the filtrate for later use. Extracting the filtered residue with the above method for 1 time, filtering, mixing the extractive solutions of fructus Citri Sarcodactylis liposoluble components for 2 times, and concentrating under reduced pressure with rotary evaporator to obtain medicinal liquid about 1 g/g.
Further, the preparation method of the bergamot fruit oligosaccharide comprises the following steps: weighing dried fructus Citri Sarcodactylis with constant weight, adding water, microwave extracting for 2 times at a material-liquid ratio of 1:20 for 1.5h at 100 deg.C; concentrating the extractive solution, cooling at room temperature, adding 5 times volume of 95% ethanol, standing overnight, and centrifuging at 3000r/min to obtain crude polysaccharide.
The hard candy with stable shape and stable storage can be prepared by synergistic compounding of the components.
The beneficial effect of this embodiment lies in:
1. the invention utilizes the modern biological extraction technology to extract and separate the fat-soluble components, the polysaccharide and other functional raw materials of the fingered citron, and the fingered citron extract and the sugar alcohol have synergistic effect, thus improving the quality stability of hard candy food;
2. experiments prove the feasibility of the addition and production technology of the fingered citron efficacy extract in the hard candy making process, and the beneficial ingredients and flavor substances of the fingered citron are reserved to the greatest extent;
3. the invention utilizes a biological extraction technology to prepare a medicinal and edible functional extract which is used as an important raw material to be added and applied to the production of a candy formula, thereby achieving the effects of improving the flavor of a product and endowing the product with the functional effect;
4. the functional polysaccharide is adopted to replace part of the traditional cane sugar, so that the calorific value of the product is reduced, and the flavor and the mouthfeel are improved.
It will be evident to those skilled in the art that the invention is not limited to the details of the foregoing illustrative embodiments, and that the present invention may be embodied in other specific forms without departing from the spirit or essential attributes thereof. The present embodiments are therefore to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than by the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein.
Furthermore, it should be understood that although the present description refers to embodiments, not every embodiment may contain only a single embodiment, and such description is for clarity only, and those skilled in the art should integrate the description, and the embodiments may be combined as appropriate to form other embodiments understood by those skilled in the art. It should be noted that the technical features not described in detail in the present invention can be implemented by any prior art in the field.
Claims (9)
1. The hard candy rich in the fingered citron efficacy extract is characterized by comprising the following components in parts by weight:
fructus Citri Sarcodactylis liposoluble components 32-58;
1.4-3.7 parts of vitamin;
46-58 parts of functional polysaccharide;
14-22 parts of corn starch;
15-26 parts of sugar alcohol.
2. The hard candy rich in fingered citron efficacy extract as claimed in claim 1, is characterized by comprising the following components in parts by weight:
37-46 parts of fingered citron fat-soluble component;
1.9-2.8 parts of vitamin;
51-55 parts of functional polysaccharide;
16-20 parts of corn starch;
and (3) sugar alcohol 18-22.
3. The hard candy rich in fingered citron efficacy extract as claimed in claim 2, is characterized by comprising the following components in parts by weight:
fructus Citri Sarcodactylis liposoluble components 43;
2.2 of vitamin;
a functional polysaccharide 52;
corn starch 17;
a sugar alcohol 20.
4. The hard candy rich in fingered citron efficacy extract as claimed in claim 1, wherein the functional polysaccharide is any one or a combination of fingered citron fruit oligosaccharide and fingered citron polysaccharide.
5. The hard candy rich in fingered citron efficacy extract as claimed in claim 1, wherein the functional polysaccharide is any one of sweet potato polysaccharide, astragalus polysaccharide, lycium barbarum polysaccharide, corn stigma polysaccharide, Chinese yam polysaccharide, acanthopanax polysaccharide, carrot polysaccharide and ginseng polysaccharide.
6. The hard candy rich in fingered citron efficacy extract as claimed in claim 4 or 5, wherein the sugar alcohol is any one of erythritol, xylitol, sorbitol, mannitol, maltitol, lactitol.
7. A method for preparing hard candies rich in fingered citron efficacy extracts as in any one of claims 1-6, wherein the method comprises the following steps:
(1) sugar dissolving: mixing seasonings according to the weight part, adding water accounting for 35 percent of the total weight of dry solids of the formula materials into a sugar melting pot, adding sugar alcohol and corn starch, and then opening steam to heat until the sugar materials are completely melted; the air pressure is kept between 0.4 and 0.5MPa in the sugar dissolving process, and the temperature is controlled at 105-110 ℃;
(2) vacuum boiling: feeding the functional polysaccharide and the sugar solution in the step (1) into a vacuum continuous sugar boiling pot for boiling; heating the mixed solution to above 140 deg.C, introducing the mixed solution into an evaporation chamber, decocting and evaporating until sugar solution has little water, and increasing vacuum degree to 93.33kPa for about 3-4 min; then adding vitamins into the fingered citron fat-soluble components, adjusting, adding into a special barrel, and adding into the mixed solution by adjusting the flow of a pump;
(3) and (3) cooling: cooling the massecuite by adjusting the temperature of the sugar kneading steel belt;
(4) molding: mechanically drawing the massecuite into candy strips with uniform size and thickness, and then molding the hard candy by using a molding machine, wherein the molded candy particles need to be cooled again to ensure no deformation;
(5) selecting and packaging: selecting unqualified sugar products with cracks, bubbles, visible impurities, unfilled corners, strange colors, deformation and the like; and then, sealing and packaging the green tea hard candies by a packaging machine in time, and determining that the seal is tight and flat.
8. The method for preparing hard candies rich in fingered citron efficacy extracts as claimed in claim 7, wherein the method for extracting the fingered citron fat-soluble ingredients comprises the following steps: weighing fingered citron, adding 2 times of 95% ethanol by mass, heating to 60 ℃ in a water bath, reacting for 3 hours, filtering with 400-mesh filter cloth, filtering the filtrate with neutral quick filter paper, and collecting the filtrate for later use; extracting the filtered residue with the above method for 1 time, filtering, mixing the extractive solutions of fructus Citri Sarcodactylis liposoluble components for 2 times, and concentrating under reduced pressure with rotary evaporator to obtain medicinal liquid about 1 g/g.
9. The method for preparing hard candies rich in fingered citron efficacy extracts according to claim 7, wherein the method for preparing fingered citron fruit oligosaccharides comprises the following steps: weighing dried fructus Citri Sarcodactylis with constant weight, adding water, microwave extracting for 2 times at a material-liquid ratio of 1:20 for 1.5h at 100 deg.C; concentrating the extractive solution, cooling at room temperature, adding 5 times volume of 95% ethanol, standing overnight, and centrifuging at 3000r/min to obtain crude polysaccharide.
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| CN113841838A (en) * | 2021-09-07 | 2021-12-28 | 广东展翠食品股份有限公司 | Composite puffed food containing fingered citron functional components and preparation method thereof |
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