CN111990522A - 一种可调节肠道健康的压片糖果及其加工方法 - Google Patents
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- 239000011712 vitamin K Substances 0.000 description 1
- 150000003721 vitamin K derivatives Chemical class 0.000 description 1
- 229940046010 vitamin k Drugs 0.000 description 1
- 239000000341 volatile oil Substances 0.000 description 1
- 238000010792 warming Methods 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
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
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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
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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
- A23G3/364—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
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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
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- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—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
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Abstract
本发明属于食品技术领域,提供一种可调节肠道健康的压片糖果及其加工方法,所述压片糖果包括以下重量份数组分:功能组分55‑82、低聚糖18‑33、乳酸菌素9‑15、植脂末15‑27、淀粉8‑15、硬脂酸镁2‑5;乳酸菌素的活菌总数为5*106‑3*108CFU/g。本发明既能够增殖肠道有益菌并抑制肠道有害菌,起到润肠通便、调节肠道菌群的作用,又具有增加免疫、缓解压力等保健功能,无毒副作用;本发明包含功能组分与乳酸菌素协效复配,各原料配合科学,改善肠道功能、增强免疫力的效果显著,糖果口感佳;本发明制成压片糖果剂型,具有携带及食用方便、贮存方便简单、保质期长、口味佳等优点。
Description
技术领域
本发明属于食品技术领域,具体涉及一种可调节肠道健康的压片糖果及其加工方法。
背景技术
糖果是常见的一种食品,糖果的种类也是多种多样。传统的糖果类食品只能满足人们补充营养以及食物多样化方面的需求,通常只注重色、香、味等方面的要求,其包含的营养物质往往只注重人体补充能量的需要。随着人们生活水平的提高,人们越来越注重饮食对自身身体健康的影响,因此,具有保健功能的糖果类食品成为了糖果类食品发展的新潮流。
肠道菌群,人体肠道的正常微生物,如双歧杆菌,乳酸杆菌等能合成多种人体生长发育必须的维生素,如B族维生素(维生素B1、B2、B6、B12 ),维生素K,烟酸、泛酸等,还能利用蛋白质残渣合成必须氨基酸,如天冬门氨酸、苯丙氨酸、缬氨酸和苏氨酸等,并参与糖类和蛋白质的代谢,同时还能促进铁、镁、锌等矿物元素的吸收。这些营养物质对人类的健康有着重要作用,一旦缺少会引起多种疾病。人体肠道菌群按一定的比例组合,各菌群间互相制约、互相依存,在质和量上形成一种生态平衡。
压片糖果是粉末、颗粒经过制粒或干粉混合(无需制粒)直接压片而成的产品。主要类型有普通压片糖、包衣压片糖、多层压片糖、沸腾压片糖以及咀嚼型压片糖。包装时尚、方便的压片糖果以其产品口味丰富、具清新口气或保健功能等特点成为近年来糖果市场发展最快的糖果品类之一。
目前使用的调节肠道菌群功能的产品包含有益生菌类产品、益生元类产品以及合生元类产品,但是如何将益生菌与功能组分结合,获得营养价值更好的压片糖果,是本领域技术人员需要解决的技术问题。
发明内容
有鉴于此,本发明提供一种可调节肠道健康的压片糖果及其加工方法,本发明所制备的压片糖果,既能够增殖肠道有益菌并抑制肠道有害菌,起到润肠通便、调节肠道菌群的作用,又具有增加免疫、缓解压力等保健功能,无毒副作用。
本发明的技术方案为:
一种可调节肠道健康的压片糖果,其特征在于,包括以下重量份数组分:功能组分 55-82、低聚糖 18-33、乳酸菌素 9-15、植脂末 15-27、淀粉 8-15、硬脂酸镁 2-5;乳酸菌素的活菌总数为5*106-3*108CFU/g。
进一步的,所述可调节肠道健康的压片糖果包括以下重量份数组分:功能组分65-78、低聚糖 21-27、乳酸菌素 12-15、植脂末 18-25、淀粉 10-13、硬脂酸镁 3.5-4.5;乳酸菌素的活菌总数为2*107-8*107CFU/g。
进一步的,所述可调节肠道健康的压片糖果包括以下重量份数组分:功能组分72、低聚糖 24、乳酸菌素 14、植脂末 18-25、淀粉 12、硬脂酸镁 4;乳酸菌素的活菌总数为5*107CFU/g。
进一步的,所述低聚糖为低聚木糖,其中X2-4含量大于等于99%;其中,X2-4含量占比为:X2含量:X3含量:X4含量=2:3:1。
进一步的,所述功能组分包括以下重量份数组分:红枣 18-36、枸杞15-28、山楂17-32、陈皮 8-19、炒麦芽 35-48。
进一步的,所述功能组分包括以下重量份数组分:红枣 22-31、枸杞18-24、山楂24-29、陈皮 11-17、炒麦芽 39-43。
进一步的,所述功能组分包括以下重量份数组分:红枣 26、枸杞21、山楂 27、陈皮15、炒麦芽 41。
本发明中,低聚木糖是超强益生元,可以提高机体的双歧杆菌、乳酸杆菌的增殖,对大肠杆菌、肠球菌、梭状芽孢杆菌等病原菌有明显的抑制作用,增强机体非特异性免疫。此外,低聚木糖可以促进营养物质、多种维生素和矿物质的消化吸收。乳酸菌素(Lacidophilin)可有效抑制肠道内致病菌的生长和繁殖;降低肠道pH值,从而抑制嗜碱性细菌生长繁殖;防止大肠内积累吲哚、粪臭素、酚硫醇等有害物;通过磷蛋白和磷酸酶的作用,促进乳中酪蛋白消化吸收;调整肠蠕动治疗便秘,促进胃液分泌,协助钙质吸收;抑制肠道内葡萄醛酸酶、偶氮还原酶、硝基还原酶的活性,从而防止致癌物质的转化,抑制肿瘤细胞的生长速度,增强肌体的免疫功能。
结合乳酸菌素肠道保护作用和低聚木糖促进肠道双歧杆菌的增殖作用,不仅起到抗炎作用同时可以增强肠道的蠕动,特别是乳酸菌素是乳酸菌的次级代谢产物,不会抑制有益菌的繁殖,在消炎的同时有效增殖肠道内的双歧杆菌,二者起到了一定的协同互补作用。
本发明功能组分中,红枣中含有大量的环磷酸腺苷,能调节人体新陈代谢,使新细胞迅速生成,死细胞很快被消除,并能增强骨髓造血功能,增加血液中红细胞的含量,使肌肤变得光滑细腻,亮泽有弹性;而红枣中的维生素C能促进细胞新生,维生素P能增强细胞的抗衰老功能,所以常吃红枣能有效对抗衰老;红枣中的环磷酸腺苷能调节细胞的分裂繁殖过程,所含桦木酸,山楂酸有抗癌活性,能增强人体免疫功能,对于防癌抗癌和维持人体脏腑功能都有一定效果。
枸杞有提高机体免疫力的作用,可以补气强精、滋补肝肾、抗衰老、止消渴、暖身体、抗肿瘤的功效;能够调节血糖,降低血压,防治高血压、心脏病、动脉硬化等症。更重要的是,枸杞还有兴奋大脑神经、兴奋呼吸、促进胃肠蠕动等作用。
山楂含多种有机酸,口服后增强胃液酸度,提高胃蛋白酶活性,促进蛋白质的消化,山楂味酸,刺激胃黏膜促进胃液分泌,山楂中含脂肪酶,能促进脂肪的消化,山楂含有维生素C等成分,口服可增进食欲;山楂对胃肠运动功能具有调节作用,对痉挛状态的胃肠平滑肌有抑制作用,对松弛状态的平滑肌有兴奋作用。同时,山楂对志贺菌属、变形杆菌、大肠埃希菌、金黄色葡萄球菌等有较强的抑菌作用。山楂对非特异性和特异性免疫功能均有促进作用。
陈皮具理气降逆、调中开胃、燥湿化痰之功。主治脾胃气滞湿阻、胸膈满闷、脘腹胀痛、不思饮食、呕吐秽逆、二便不利、肺气阻滞、咳嗽痰多,亦治乳痈初起。经多年研究,现已知陈皮具有许多药理作用。陈皮所含挥发油,对胃肠道有温和作用,可促进消化液的分泌,排除肠管内积气,显示了芳香健胃和驱风下气的效用。
炒麦芽性味甘平,归脾胃肝经,营养成分非常丰富,具有行气消食、健脾开胃、退乳消肿的作用,炒麦芽中含有α和β淀粉酶,而淀粉是糖淀粉与胶淀粉的混合物,β淀粉酶可将糖淀粉完全水解成麦芽糖,α淀粉酶则使之分解成糊精,后者可再将β淀粉酶水解成麦芽糖。淀粉在α和β淀粉酶的作用下课分解成麦芽糖与糊精,麦芽煎剂对胃酸和胃蛋白酶的分泌有轻度促进作用,适量食用炒麦芽有助消化。
本发明还提供一种可调节肠道健康的压片糖果的加工方法,其特征在于,包括以下具体步骤:
S1.功能组分提取,获得功能组分精提液;
S2. 将乳酸菌素外的其他原料组分混合,得到混合浆料;
S3.将所述混合浆料采用湿法制粒机进行制粒,然后干燥,得到颗粒;
S4.在所述颗粒中加入乳酸菌素,混合均匀后采用多冲旋转式压片机进行压片,得到压片糖果产品。
进一步的,所述步骤S1中,功能组分提取包括以下具体方法:将红枣、枸杞、山楂、陈皮、炒麦芽分别洗净、搅烂混合,加入10-20倍重量的蒸馏水,于60-80℃,超声提取40-60min后,过滤,收集滤液;残留的药渣按照上述方法超声提取2次,分别收集滤液;合并三次滤液,真空浓缩,得到功能组分精提液。
进一步的,所述步骤S3中,压片加工条件为温度为10-25℃,加工环境湿度为18-28%RH。
本发明的有益效果在于:
本发明提供一种可调节肠道健康的压片糖果,既能够增殖肠道有益菌并抑制肠道有害菌,起到润肠通便、调节肠道菌群的作用,又具有增加免疫、缓解压力等保健功能,无毒副作用;
本发明包含功能组分与乳酸菌素协效复配,各原料配合科学,改善肠道功能、
增强免疫力的效果显著,糖果口感佳;
本发明制成压片糖果剂型,具有携带及食用方便、贮存方便简单、保质期长、口味佳等优点。
具体实施方式
为使本发明的目的、技术方案及优点更加清楚明白,以下结合具体实施方式,对本发明进行进一步的详细说明。应当理解的是,此处所描述的具体实施方式仅用以解释本发明,并不限定本发明的保护范围。
实施例1
一种可调节肠道健康的压片糖果,其特征在于,包括以下重量份数组分:功能组分 72、低聚糖 24、乳酸菌素 14、植脂末 18-25、淀粉 12、硬脂酸镁 4;乳酸菌素的活菌总数为5*107CFU/g。
进一步的,所述低聚糖为低聚木糖,其中X2-4含量大于等于99%;其中,X2-4含量占比为:X2含量:X3含量:X4含量=2:3:1。
进一步的,所述功能组分包括以下重量份数组分:红枣 26、枸杞21、山楂 27、陈皮15、炒麦芽 41。
实施例2
一种可调节肠道健康的压片糖果,其特征在于,包括以下重量份数组分:功能组分 65、低聚糖 21、乳酸菌素 12、植脂末 18、淀粉 10、硬脂酸镁 3.5;乳酸菌素的活菌总数为2*107CFU/g。
进一步的,所述低聚糖为低聚木糖,其中X2-4含量大于等于99%;其中,X2-4含量占比为:X2含量:X3含量:X4含量=2:3:1。
进一步的,所述功能组分包括以下重量份数组分:红枣 22-31、枸杞18、山楂 24、陈皮 11、炒麦芽 39。
实施例3
一种可调节肠道健康的压片糖果,其特征在于,包括以下重量份数组分:功能组分 78、低聚糖 27、乳酸菌素 15、植脂末 25、淀粉 13、硬脂酸镁 4.5;乳酸菌素的活菌总数为8*107CFU/g。
进一步的,所述低聚糖为低聚木糖,其中X2-4含量大于等于99%;其中,X2-4含量占比为:X2含量:X3含量:X4含量=2:3:1。
进一步的,所述功能组分包括以下重量份数组分:红枣 31、枸杞24、山楂 29、陈皮17、炒麦芽 43。
实施例4
一种可调节肠道健康的压片糖果,其特征在于,包括以下重量份数组分:功能组分 57低聚糖 20、乳酸菌素 10、植脂末 17、淀粉 10、硬脂酸镁 3;乳酸菌素的活菌总数为9*106CFU/g。
进一步的,所述低聚糖为低聚木糖,其中X2-4含量大于等于99%;其中,X2-4含量占比为:X2含量:X3含量:X4含量=2:3:1。
进一步的,所述功能组分包括以下重量份数组分:红枣 21、枸杞16、山楂 23、陈皮10、炒麦芽 38。
实施例5
一种可调节肠道健康的压片糖果,其特征在于,包括以下重量份数组分:功能组分 79、低聚糖 30、乳酸菌素 13、植脂末 25、淀粉 13、硬脂酸镁 4;乳酸菌素的活菌总数为1*108CFU/g。
进一步的,所述低聚糖为低聚木糖,其中X2-4含量大于等于99%;其中,X2-4含量占比为:X2含量:X3含量:X4含量=2:3:1。
进一步的,所述功能组分包括以下重量份数组分:红枣 34、枸杞24、山楂 27、陈皮16、炒麦芽 45。
实施例6
本实施例提供一种实施例1-5的可调节肠道健康的压片糖果的加工方法,其特征在于,包括以下步骤:
一种可调节肠道健康的压片糖果的加工方法,其特征在于,包括以下具体步骤:
S1.功能组分提取,获得功能组分精提液;
S2. 将乳酸菌素外的其他原料组分混合,得到混合浆料;
S3.将所述混合浆料采用湿法制粒机进行制粒,然后干燥,得到颗粒;
S4.在所述颗粒中加入乳酸菌素,混合均匀后采用多冲旋转式压片机进行压片,得到压片糖果产品。
进一步的,所述步骤S1中,功能组分提取包括以下具体方法:将红枣、枸杞、山楂、陈皮、炒麦芽分别洗净、搅烂混合,加入15倍重量的蒸馏水,于75℃,超声提取45min后,过滤,收集滤液;残留的药渣按照上述方法超声提取2次,分别收集滤液;合并三次滤液,真空浓缩,得到功能组分精提液。
进一步的,所述步骤S3中,压片加工条件为温度为10-25℃,加工环境湿度为18-28%RH。
对比例1
一种可调节肠道健康的压片糖果,其特征在于,包括以下重量份数组分:低聚糖 24、乳酸菌素 14、植脂末 18-25、淀粉 12、硬脂酸镁 4;乳酸菌素的活菌总数为5*107CFU/g。
进一步的,所述低聚糖为低聚木糖,其中X2-4含量大于等于99%;其中,X2-4含量占比为:X2含量:X3含量:X4含量=2:3:1。
本对比例中压片糖果的加工方法与实施例6相同。
对比例2
一种可调节肠道健康的压片糖果,其特征在于,包括以下重量份数组分:功能组分 72、低聚糖 24、植脂末 18-25、淀粉 12、硬脂酸镁 4。
进一步的,所述低聚糖为低聚木糖,其中X2-4含量大于等于99%;其中,X2-4含量占比为:X2含量:X3含量:X4含量=2:3:1。
进一步的,所述功能组分包括以下重量份数组分:红枣 26、枸杞21、山楂 27、陈皮15、炒麦芽 41。
本对比例中压片糖果的加工方法与实施例6相同。
实验效果测试
对于便秘人群的改善效果试验
选取60名便秘人员,每组10人,按照20克/天的服用量连续服用实施例1-3以及对比例1-2制备的压片糖果,选取一组作为空白对照。
增强免疫力效果试验
试验动物:SPF级雌性ICR小鼠,体重为18-22g,共120只,随机分为6组,每组20只。试验方法:通过NK细胞活性的测定实验进行功能评定。选取一组作为空白对照,每组小鼠分别用本发明实施例1至实施例3、对比例1至对比例2制备得到的压片糖果进行灌胃。按体重计算用量,剂量为0 .2mg/kg,每日一次;所有小白鼠连续服用30天。结果如下表所示。
对于本领域技术人员而言,显然本发明不限于上述示范性实施例的细节,而且在不背离本发明的精神或基本特征的情况下,能够以其他的具体形式实现本发明。因此,无论从哪一点来看,均应将实施例看作是示范性的,而且是非限制性的,本发明的范围由所附权利要求而不是上述说明限定,因此旨在将落在权利要求的等同要件的含义和范围内的所有变化囊括在本发明内。
此外,应当理解,虽然本说明书按照实施方式加以描述,但并非每个实施方式仅包含一个独立的技术方案,说明书的这种叙述方式仅仅是为清楚起见,本领域技术人员应当将说明书作为一个整体,各实施例中的技术方案也可以经适当组合,形成本领域技术人员可以理解的其他实施方式。需注意的是,本发明中所未详细描述的技术特征,均可以通过本领域任一现有技术实现。
Claims (10)
1.一种可调节肠道健康的压片糖果,其特征在于,包括以下重量份数组分:功能组分55-82、低聚糖 18-33、乳酸菌素 9-15、植脂末 15-27、淀粉 8-15、硬脂酸镁 2-5;
乳酸菌素的活菌总数为5*106-3*108CFU/g。
2.根据权利要求1所述的可调节肠道健康的压片糖果,其特征在于,包括以下重量份数组分:功能组分 65-78、低聚糖 21-27、乳酸菌素 12-15、植脂末 18-25、淀粉 10-13、硬脂酸镁 3.5-4.5;
乳酸菌素的活菌总数为2*107-8*107CFU/g。
3.根据权利要求2所述的可调节肠道健康的压片糖果,其特征在于,包括以下重量份数组分:功能组分 72、低聚糖 24、乳酸菌素 14、植脂末 18-25、淀粉 12、硬脂酸镁 4;
乳酸菌素的活菌总数为5*107CFU/g。
4.根据权利要求1-3任一项所述的可调节肠道健康的压片糖果,其特征在于,所述低聚糖为低聚木糖,其中X2-4含量大于等于99%;其中,X2-4含量占比为:X2含量:X3含量:X4含量=2:3:1。
5.根据权利要求1-3任一项所述的可调节肠道健康的压片糖果,其特征在于,所述功能组分包括以下重量份数组分:红枣 18-36、枸杞15-28、山楂 17-32、陈皮 8-19、炒麦芽 35-48。
6.根据权利要求5所述的可调节肠道健康的压片糖果,其特征在于,所述功能组分包括以下重量份数组分:红枣 22-31、枸杞18-24、山楂 24-29、陈皮 11-17、炒麦芽 39-43。
7.根据权利要求6所述的可调节肠道健康的压片糖果,其特征在于,所述功能组分包括以下重量份数组分:红枣 26、枸杞21、山楂 27、陈皮 15、炒麦芽 41。
8.一种权利要求1所述的可调节肠道健康的压片糖果的加工方法,其特征在于,包括以下具体步骤:
S1.功能组分提取,获得功能组分精提液;
S2. 将除乳酸菌素外的其他原料组分混合,得到混合浆料;
S3.将所述混合浆料采用湿法制粒机进行制粒,然后干燥,得到颗粒;
S4.在所述颗粒中加入乳酸菌素,混合均匀后采用多冲旋转式压片机进行压片,得到压片糖果产品。
9.根据权利要求8所述的可调节肠道健康的压片糖果的加工方法,其特征在于,所述步骤S1中,功能组分提取包括以下具体方法:将红枣、枸杞、山楂、陈皮、炒麦芽分别洗净、搅烂混合,加入10-20倍重量的蒸馏水,于60-80℃,超声提取40-60min后,过滤,收集滤液;残留的药渣按照上述方法超声提取2次,分别收集滤液;合并三次滤液,真空浓缩,得到功能组分精提液。
10.根据权利要求9所述的可调节肠道健康的压片糖果的加工方法,其特征在于,所述步骤S3中,压片加工条件为温度为10-25℃,加工环境湿度为18-28%RH。
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