CN112244135A - 一种棒棒糖及其生产方法 - Google Patents
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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
- A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
- A23G3/56—Products with edible or inedible supports, e.g. lollipops
- A23G3/563—Products with edible or inedible supports, e.g. lollipops products with an inedible support, e.g. a stick
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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
- 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
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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
- A23G3/42—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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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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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
- A23G3/48—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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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
本发明公开了一种棒棒糖，由以下重量百分比的成分组成：蓝莓汁12‑18％、姜汁2‑5％、混合维生素0.3‑0.5％、咖啡喊0.125‑0.145％、果胶0.5‑1％、果葡糖浆5‑10％、酒石酸0.5‑1.2％和砂糖余量。在生产过程中，本发明充分考虑蓝莓花色苷提取物容易分解的性能，将其加入到棒棒糖中，能避免光、热等外界因素对蓝莓花色苷活性的破坏，提高其稳定性。同时本发明采用蓝莓汁和姜汁混合使用的方式，可以有效改善棒棒糖的口味。
Description
技术领域
本发明涉及食品加工技术领域，尤其涉及一种棒棒糖及其生产方法。
背景技术
棒棒糖，这是一种深受广大人民喜爱的糖果类食品，最初是一颗硬糖插在一根小棒上，后来研发出很多更好吃好玩的品种，不仅小孩子深爱棒棒糖，一些童心未泯的成年人也会吃。棒棒糖的类型有凝胶型糖果，硬糖型，牛奶型糖果，巧克力型还有牛奶加水果型。
花色苷具有抗氧化、抗衰老、增强机体的免疫力及心脑血管疾病的预防及改善作用。因此，蓝莓花色苷的开发利用倍受关注。为了改善棒棒糖的口味并提升棒棒糖的营养价值，本发明提供了一种棒棒糖的生产方法。
发明内容
基于背景技术存在的技术问题，本发明提出了一种棒棒糖及其生产方法。
本发明的技术方案如下：
一种棒棒糖，由以下重量百分比的成分组成：蓝莓汁12-18％、姜汁2-5％、混合维生素0.3-0.5％、咖啡喊0.125-0.145％、果胶0.5-1％、果葡糖浆5-10％、酒石酸0.5-1.2％和砂糖余量。
优选的，所述的混合维生素，包括维生素B2、维生素C、维生素E和维生素K。
一种棒棒糖的生产方法，包括以下步骤：
A、将蓝莓冻果破碎打浆制得果浆，备用；将生姜，在水中煮沸5-10分钟，过滤后备用；然后将果胶与果葡糖浆、咖啡碱和酒石酸混合，加入适量的水搅拌均匀，沸泡10-15分钟，用胶体磨将果胶磨成均匀溶液，得到果胶溶液，备用；
B、将蓝莓汁加入到果胶溶液中，搅拌均匀，得到混合蓝莓汁；
C、用一定量的砂糖隔水加热至熔化，加入经步骤A和B过滤后的混合蓝莓汁与姜汁后充分搅拌，然后加入混合维生素；
D、将经步骤C的混合物挤入棒棒糖模型底部，使其凝固，放上塑料袋细棒，送入冰箱冷藏5-10分钟；
E、将经步骤四凝固冷藏后的棒棒糖及模型取出，轻轻倒扣，棒棒糖即可脱模。
本发明的有益之处在于：本发明的棒棒糖，由以下重量百分比的成分组成：蓝莓汁12-18％、姜汁2-5％、混合维生素0.3-0.5％、咖啡喊0.125-0.145％、果胶0.5-1％、果葡糖浆5-10％、酒石酸0.5-1.2％和砂糖余量。在生产过程中，本发明充分考虑蓝莓花色苷提取物容易分解的性能，将其加入到棒棒糖中，能避免光、热等外界因素对蓝莓花色苷活性的破坏，提高其稳定性。同时本发明采用蓝莓汁和姜汁混合使用的方式，可以有效改善棒棒糖的口味。
具体实施方式
实施例1
一种棒棒糖，由以下重量百分比的成分组成：蓝莓汁15％、姜汁3.5％、混合维生素0.4％、咖啡喊0.135％、果胶0.8％、果葡糖浆8％、酒石酸0.8％和砂糖余量。
所述的混合维生素，包括维生素B2、维生素C、维生素E和维生素K。
一种棒棒糖的生产方法，包括以下步骤：
A、将蓝莓冻果破碎打浆制得果浆，备用；将生姜，在水中煮沸8分钟，过滤后备用；然后将果胶与果葡糖浆、咖啡碱和酒石酸混合，加入适量的水搅拌均匀，沸泡12分钟，用胶体磨将果胶磨成均匀溶液，得到果胶溶液，备用；
B、将蓝莓汁加入到果胶溶液中，搅拌均匀，得到混合蓝莓汁；
C、用一定量的砂糖隔水加热至熔化，加入经步骤A和B过滤后的混合蓝莓汁与姜汁后充分搅拌，然后加入混合维生素；
D、将经步骤C的混合物挤入棒棒糖模型底部，使其凝固，放上塑料袋细棒，送入冰箱冷藏8分钟；
E、将经步骤四凝固冷藏后的棒棒糖及模型取出，轻轻倒扣，棒棒糖即可脱模。
实施例2
一种棒棒糖，由以下重量百分比的成分组成：蓝莓汁18％、姜汁2％、混合维生素0.5％、咖啡喊0.125％、果胶1％、果葡糖浆5％、酒石酸1.2％和砂糖余量。
所述的混合维生素，包括维生素B2、维生素C、维生素E和维生素K。
一种棒棒糖的生产方法，包括以下步骤：
A、将蓝莓冻果破碎打浆制得果浆，备用；将生姜，在水中煮沸5分钟，过滤后备用；然后将果胶与果葡糖浆、咖啡碱和酒石酸混合，加入适量的水搅拌均匀，沸泡15分钟，用胶体磨将果胶磨成均匀溶液，得到果胶溶液，备用；
B、将蓝莓汁加入到果胶溶液中，搅拌均匀，得到混合蓝莓汁；
C、用一定量的砂糖隔水加热至熔化，加入经步骤A和B过滤后的混合蓝莓汁与姜汁后充分搅拌，然后加入混合维生素；
D、将经步骤C的混合物挤入棒棒糖模型底部，使其凝固，放上塑料袋细棒，送入冰箱冷藏5分钟；
E、将经步骤四凝固冷藏后的棒棒糖及模型取出，轻轻倒扣，棒棒糖即可脱模。
实施例3
一种棒棒糖，由以下重量百分比的成分组成：蓝莓汁12％、姜汁5％、混合维生素0.3％、咖啡喊0.145％、果胶0.5％、果葡糖浆10％、酒石酸0.5％和砂糖余量。
所述的混合维生素，包括维生素B2、维生素C、维生素E和维生素K。
一种棒棒糖的生产方法，包括以下步骤：
A、将蓝莓冻果破碎打浆制得果浆，备用；将生姜，在水中煮沸10分钟，过滤后备用；然后将果胶与果葡糖浆、咖啡碱和酒石酸混合，加入适量的水搅拌均匀，沸泡10分钟，用胶体磨将果胶磨成均匀溶液，得到果胶溶液，备用；
B、将蓝莓汁加入到果胶溶液中，搅拌均匀，得到混合蓝莓汁；
C、用一定量的砂糖隔水加热至熔化，加入经步骤A和B过滤后的混合蓝莓汁与姜汁后充分搅拌，然后加入混合维生素；
D、将经步骤C的混合物挤入棒棒糖模型底部，使其凝固，放上塑料袋细棒，送入冰箱冷藏10分钟；
E、将经步骤四凝固冷藏后的棒棒糖及模型取出，轻轻倒扣，棒棒糖即可脱模。
以下对实施例1-3的棒棒糖样品进行测试，检测其酸甜度、口感和回味感(每个实施例分别由100名12-15岁的小朋友作为测试者，满意者得1分，不满意者不得分)。
表1：
| 酸甜度 | 口感 | 回味感 | |
| 实施例1 | 100 | 100 | 95 |
| 实施例2 | 98 | 100 | 92 |
| 实施例3 | 99 | 100 | 94 |
以上所述，仅为本发明较佳的具体实施方式，但本发明的保护范围并不局限于此，任何熟悉本技术领域的技术人员在本发明揭露的技术范围内，根据本发明的技术方案及其发明构思加以等同替换或改变，都应涵盖在本发明的保护范围之内。
Claims (6)
1.一种棒棒糖，其特征在于，由以下重量百分比的成分组成：蓝莓汁12-18％、姜汁2-5％、混合维生素0.3-0.5％、咖啡喊0.125-0.145％、果胶0.5-1％、果葡糖浆5-10％、酒石酸0.5-1.2％和砂糖余量。
2.如权利要求1所述的棒棒糖，其特征在于，由以下重量百分比的成分组成：蓝莓汁15％、姜汁3.5％、混合维生素0.4％、咖啡喊0.135％、果胶0.8％、果葡糖浆8％、酒石酸0.8％和砂糖余量。
3.如权利要求1所述的棒棒糖，其特征在于，由以下重量百分比的成分组成：蓝莓汁18％、姜汁2％、混合维生素0.5％、咖啡喊0.125％、果胶1％、果葡糖浆5％、酒石酸1.2％和砂糖余量。
4.如权利要求1所述的棒棒糖，其特征在于，由以下重量百分比的成分组成：蓝莓汁12％、姜汁5％、混合维生素0.3％、咖啡喊0.145％、果胶0.5％、果葡糖浆10％、酒石酸0.5％和砂糖余量。
5.如权利要求1-4任一所述的棒棒糖，其特征在于，所述的混合维生素，包括维生素B2、维生素C、维生素E和维生素K。
6.一种棒棒糖的生产方法，其特征在于，包括以下步骤：
A、将蓝莓冻果破碎打浆制得果浆，备用；将生姜，在水中煮沸5-10分钟，过滤后备用；然后将果胶与果葡糖浆、咖啡碱和酒石酸混合，加入适量的水搅拌均匀，沸泡10-15分钟，用胶体磨将果胶磨成均匀溶液，得到果胶溶液，备用；
B、将蓝莓汁加入到果胶溶液中，搅拌均匀，得到混合蓝莓汁；
C、用一定量的砂糖隔水加热至熔化，加入经步骤A和B过滤后的混合蓝莓汁与姜汁后充分搅拌，然后加入混合维生素；
D、将经步骤C的混合物挤入棒棒糖模型底部，使其凝固，放上塑料袋细棒，送入冰箱冷藏5-10分钟；
E、将经步骤四凝固冷藏后的棒棒糖及模型取出，轻轻倒扣，棒棒糖即可脱模。
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| CN102696848A (zh) * | 2012-06-11 | 2012-10-03 | 朱淑玲 | 棒棒糖及其制备方法 |
| CN106085772A (zh) * | 2016-06-21 | 2016-11-09 | 蚌埠市福淋乳业有限公司 | 一种生姜开胃健脾真空浓缩蓝莓果汁及其制备方法 |
| CN107668301A (zh) * | 2017-09-22 | 2018-02-09 | 贾涛 | 一种糖果及其制备方法 |
| CN108029841A (zh) * | 2017-12-01 | 2018-05-15 | 广西玉林市和兴农业科技有限公司 | 蓝莓糖的制作方法 |
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