CN112006147A - 一种黑果腺肋花楸复合凝胶型糖果 - Google Patents
一种黑果腺肋花楸复合凝胶型糖果 Download PDFInfo
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Abstract
本发明公开了一种黑果腺肋花楸复合凝胶型糖果。其技术方案是：（A）挑选新鲜黑果腺肋花楸等水果，预处理后打浆、浆渣分离，混匀得复合果浆。（B）木糖醇与卡拉胶混匀后加水溶解，加入预浸泡后的琼脂搅拌均匀。（C）加入果葡糖浆后加热熬煮。（D）熬煮后期向C中加入复合果浆及其它调味剂后，熬煮、搅拌至流体成丝状，冷却、入模，即可得到黑果腺肋花楸复合凝胶型糖果。该凝胶型糖果既可作为休闲食品食用，也具有一定调节机体免疫力的功效。
Description
技术领域
本发明公开了一种添加黑果腺肋花楸等其它水果果浆的凝胶型糖果，属于食品领域。
背景技术
凝胶型糖果是指在小分子糖类、乳化剂、盐分等共溶质场中，以明胶、淀粉、琼脂、果胶等食品高分子单一或共混物作胶凝剂、经溶胶-凝胶共性等过程制成的凝胶糖果产品。随着人们生活水平的提高，对于糖果的要求已不局限于风味、口感，功能性糖果正逐步兴起，开发新型凝胶糖果将成为未来糖果行业的一项重要课题。
黑果腺肋花楸，蔷薇科腺肋花楸属植物，原产于北美、欧洲等地，引种至我国后，现在东北地区广泛种植，是集药用、食用等价值于一体的珍贵树种。果实中富含多种营养物质，其总糖含量为10-15%、黄酮类化合物为0.25-0.35%，此外还含有多种维生素、矿物质等有效成分。黑果腺肋花楸果汁中多酚类物质含量高达4210mg/100g，属常见浆果中多酚类物质含量最高。黑果腺肋花楸果实富含的生物活性成分，使其具有调节免疫力、抗氧化、抗炎等功效，但目前其深层次加工有待进一步研究。
本工艺所发明的黑果腺肋花楸复合凝胶型糖果，是向凝胶剂、糖浆中加入黑果腺肋花楸等复合果浆制备所得。选取蓝莓、刺葡萄、龙葵果、黑加仑等水果，其糖酸比高于黑果腺肋花楸，可中和果浆酸度，改善产品整体口感风味，复合果浆富含花青素、黄酮、维生素等有效成分，能够增加凝胶型糖果的营养价值，且替代了普通凝胶型糖果中的色素成分，更加健康营养。本发明所选用甜味剂为木糖醇、果葡糖浆，二者具有抗龋齿的功效。因此本凝胶型糖果可供儿童、白领休闲食用，同时具有一定调节机体免疫力的功效。
发明内容
本发明提供了一种黑果腺肋花楸复合果浆凝胶型糖果，具有提高免疫力、抗氧化的功效。
本发明的目的是通过以下技术方法实现的：
A、挑选新鲜黑果腺肋花楸等其它水果，去除霉变、变质坏粒及异物后，除梗、清洗、沥干、打浆、浆渣分离，混匀得复合果浆；
B、木糖醇与卡拉胶干物质混匀，添加20倍水加热溶解，加入预处理后的琼脂搅拌均匀；
C、向B中加入果葡糖浆加热熬煮；
D、熬煮后期向C中加入复合果浆及其它调味剂，熬煮、搅拌至流体成丝状，冷却至70℃、注入模具，即可得到黑果腺肋花楸复合凝胶型糖果。
A中水果包括但不限于蓝莓、刺葡萄、龙葵果、黑加仑等其它水果；
B中木糖醇添加量为：10～15份，卡拉胶添加量为0.5～2份；
B中应向1～3份琼脂中加水浸泡8～12h；
C中果葡糖浆添加量为10～30份；
C中熬煮温度为100～120℃；
D中复合果浆添加量5～10份，柠檬酸添加量0.1～0.5份、食品用香精添加量0.01～0.1份。
具体实施方式
实施例1
挑选新鲜的黑果腺肋花楸、蓝莓、刺葡萄，清水洗净、沥干、打浆、浆渣分离得果浆。预先将30g琼脂加水浸泡8h，将150g木糖醇、20g卡拉胶混匀，加入4000g水，加热溶解完全后，加入预先溶解的琼脂搅拌均匀。向上述液体中加入300g果葡糖浆，继续熬煮，熬煮后期加入黑果腺肋花楸汁60g、蓝莓汁20g、刺葡萄汁20g、柠檬酸5g、食品用香精1g，熬煮、搅拌至流体成丝状，冷却至70℃后注入模具，即可得到黑果腺肋花楸凝胶型糖果。
Claims (7)
1.一种黑果腺肋花楸复合凝胶型糖果，其特征在于以下步骤：
A、挑选新鲜黑果腺肋花楸等其它水果，去除霉变、变质坏粒及异物后，除梗、清洗、沥干、打浆、浆渣分离，混匀得复合果浆；
B、木糖醇与卡拉胶干物质混匀，添加20倍水加热溶解，加入预处理后的琼脂搅拌均匀；
C、向B中加入果葡糖浆加热熬煮；
D、熬煮后期向C中加入复合果浆及其它调味剂，熬煮、搅拌至流体成丝状，冷却至70℃、注入模具，即可得到黑果腺肋花楸复合凝胶型糖果。
2.根据权利要求1A所述，其它水果可包括蓝莓、刺葡萄、龙葵果、黑加仑等。
3.根据权利要求1B所述，木糖醇添加量为：10～15份，卡拉胶添加量为0.5～2份。
4.根据权利要求1B所述，琼脂预处理方法为：向1～3份琼脂中加水浸泡8～12h。
5.根据权利要求1C所述果葡糖浆添加量为10～30份。
6.根据权利要求1C所述熬煮温度为100～120℃。
7.根据权利要求1D所述，复合果浆添加量为5～10份、柠檬酸添加量0.1～0.5份、食品用香精添加量0.01～0.1份。
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2004321067A (ja) * | 2003-04-24 | 2004-11-18 | Uha Mikakuto Co Ltd | キャンディ入り果実菓子 |
| JP2007202447A (ja) * | 2006-01-31 | 2007-08-16 | Uha Mikakuto Co Ltd | ゼリー菓子及びその製造方法 |
| CN103053771A (zh) * | 2013-01-24 | 2013-04-24 | 刘少伟 | 营养保健型果糖糖果及其制作方法 |
| CN108077522A (zh) * | 2017-12-28 | 2018-05-29 | 天津科技大学 | 一种黑果腺肋花楸复合压片糖果及其制备方法 |
| CN108740257A (zh) * | 2018-03-30 | 2018-11-06 | 揭阳市正英食品有限公司 | 一种无糖型凝胶糖果及其制备方法 |
| CN109156585A (zh) * | 2018-08-06 | 2019-01-08 | 四川大学 | 一种秋葵凝胶糖果及其制备方法 |
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- 2019-05-31 CN CN201910466333.6A patent/CN112006147A/zh active Pending
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| JP2004321067A (ja) * | 2003-04-24 | 2004-11-18 | Uha Mikakuto Co Ltd | キャンディ入り果実菓子 |
| JP2007202447A (ja) * | 2006-01-31 | 2007-08-16 | Uha Mikakuto Co Ltd | ゼリー菓子及びその製造方法 |
| CN103053771A (zh) * | 2013-01-24 | 2013-04-24 | 刘少伟 | 营养保健型果糖糖果及其制作方法 |
| CN108077522A (zh) * | 2017-12-28 | 2018-05-29 | 天津科技大学 | 一种黑果腺肋花楸复合压片糖果及其制备方法 |
| CN108740257A (zh) * | 2018-03-30 | 2018-11-06 | 揭阳市正英食品有限公司 | 一种无糖型凝胶糖果及其制备方法 |
| CN109156585A (zh) * | 2018-08-06 | 2019-01-08 | 四川大学 | 一种秋葵凝胶糖果及其制备方法 |
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| Title |
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| 刘灿灿: "浓缩苹果汁中高渗酵母的分离鉴定及耐糖性研究", 《西北农林科技大学学报(自然科学版)》 * |
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