CN112401044A - 一种含有叶黄素酯的糖果及其制备方法 - Google Patents
一种含有叶黄素酯的糖果及其制备方法 Download PDFInfo
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- CN112401044A CN112401044A CN201910982513.XA CN201910982513A CN112401044A CN 112401044 A CN112401044 A CN 112401044A CN 201910982513 A CN201910982513 A CN 201910982513A CN 112401044 A CN112401044 A CN 112401044A
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- Prior art keywords
- lutein ester
- parts
- vegetable
- lutein
- candy
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- KBPHJBAIARWVSC-RGZFRNHPSA-N lutein Chemical compound C([C@H](O)CC=1C)C(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\[C@H]1C(C)=C[C@H](O)CC1(C)C KBPHJBAIARWVSC-RGZFRNHPSA-N 0.000 title claims abstract description 70
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 48
- 238000002360 preparation method Methods 0.000 title abstract description 6
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 20
- 235000003599 food sweetener Nutrition 0.000 claims abstract description 20
- 239000003765 sweetening agent Substances 0.000 claims abstract description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 19
- 235000013311 vegetables Nutrition 0.000 claims abstract description 14
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims abstract description 10
- 229930003268 Vitamin C Natural products 0.000 claims abstract description 10
- OENHQHLEOONYIE-UKMVMLAPSA-N all-trans beta-carotene Natural products CC=1CCCC(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C OENHQHLEOONYIE-UKMVMLAPSA-N 0.000 claims abstract description 10
- 235000013734 beta-carotene Nutrition 0.000 claims abstract description 10
- 239000011648 beta-carotene Substances 0.000 claims abstract description 10
- TUPZEYHYWIEDIH-WAIFQNFQSA-N beta-carotene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCCC1(C)C)C=CC=C(/C)C=CC2=CCCCC2(C)C TUPZEYHYWIEDIH-WAIFQNFQSA-N 0.000 claims abstract description 10
- 229960002747 betacarotene Drugs 0.000 claims abstract description 10
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 10
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- OENHQHLEOONYIE-JLTXGRSLSA-N β-Carotene Chemical compound CC=1CCCC(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C OENHQHLEOONYIE-JLTXGRSLSA-N 0.000 claims abstract description 10
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 claims abstract description 8
- 229920002643 polyglutamic acid Polymers 0.000 claims description 26
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 24
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- 229920001525 carrageenan Polymers 0.000 claims description 18
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- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims description 18
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- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 7
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- 235000010447 xylitol Nutrition 0.000 claims description 7
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 7
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- 235000019414 erythritol Nutrition 0.000 claims description 5
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 claims description 5
- 229940009714 erythritol Drugs 0.000 claims description 5
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 claims description 4
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 claims description 4
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- TZCPCKNHXULUIY-RGULYWFUSA-N 1,2-distearoyl-sn-glycero-3-phosphoserine Chemical compound CCCCCCCCCCCCCCCCCC(=O)OC[C@H](COP(O)(=O)OC[C@H](N)C(O)=O)OC(=O)CCCCCCCCCCCCCCCCC TZCPCKNHXULUIY-RGULYWFUSA-N 0.000 claims description 2
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 claims description 2
- ZWZWYGMENQVNFU-UHFFFAOYSA-N Glycerophosphorylserin Natural products OC(=O)C(N)COP(O)(=O)OCC(O)CO ZWZWYGMENQVNFU-UHFFFAOYSA-N 0.000 claims description 2
- 235000019498 Walnut oil Nutrition 0.000 claims description 2
- ATBOMIWRCZXYSZ-XZBBILGWSA-N [1-[2,3-dihydroxypropoxy(hydroxy)phosphoryl]oxy-3-hexadecanoyloxypropan-2-yl] (9e,12e)-octadeca-9,12-dienoate Chemical compound CCCCCCCCCCCCCCCC(=O)OCC(COP(O)(=O)OCC(O)CO)OC(=O)CCCCCCC\C=C\C\C=C\CCCCC ATBOMIWRCZXYSZ-XZBBILGWSA-N 0.000 claims description 2
- AWUCVROLDVIAJX-UHFFFAOYSA-N alpha-glycerophosphate Natural products OCC(O)COP(O)(O)=O AWUCVROLDVIAJX-UHFFFAOYSA-N 0.000 claims description 2
- 235000019864 coconut oil Nutrition 0.000 claims description 2
- 239000003240 coconut oil Substances 0.000 claims description 2
- 235000010445 lecithin Nutrition 0.000 claims description 2
- 239000000787 lecithin Substances 0.000 claims description 2
- 229940067606 lecithin Drugs 0.000 claims description 2
- 235000021388 linseed oil Nutrition 0.000 claims description 2
- 239000000944 linseed oil Substances 0.000 claims description 2
- 238000000034 method Methods 0.000 claims description 2
- 239000003921 oil Substances 0.000 claims description 2
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- 238000003860 storage Methods 0.000 abstract description 6
- 235000013305 food Nutrition 0.000 abstract description 3
- KBPHJBAIARWVSC-XQIHNALSSA-N trans-lutein Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC2C(=CC(O)CC2(C)C)C KBPHJBAIARWVSC-XQIHNALSSA-N 0.000 description 15
- 235000012680 lutein Nutrition 0.000 description 14
- 239000001656 lutein Substances 0.000 description 14
- 229960005375 lutein Drugs 0.000 description 14
- ORAKUVXRZWMARG-WZLJTJAWSA-N lutein Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=CC(O)CC2(C)C)C ORAKUVXRZWMARG-WZLJTJAWSA-N 0.000 description 14
- FJHBOVDFOQMZRV-XQIHNALSSA-N xanthophyll Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC2C=C(C)C(O)CC2(C)C FJHBOVDFOQMZRV-XQIHNALSSA-N 0.000 description 14
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- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 4
- 150000002658 luteins Chemical class 0.000 description 4
- 210000002189 macula lutea Anatomy 0.000 description 4
- 210000001525 retina Anatomy 0.000 description 4
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- VLKZOEOYAKHREP-UHFFFAOYSA-N n-Hexane Chemical compound CCCCCC VLKZOEOYAKHREP-UHFFFAOYSA-N 0.000 description 2
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- JKQXZKUSFCKOGQ-JLGXGRJMSA-N (3R,3'R)-beta,beta-carotene-3,3'-diol Chemical compound C([C@H](O)CC=1C)C(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)C[C@@H](O)CC1(C)C JKQXZKUSFCKOGQ-JLGXGRJMSA-N 0.000 description 1
- 208000002177 Cataract Diseases 0.000 description 1
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- 244000241257 Cucumis melo Species 0.000 description 1
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- 102000004190 Enzymes Human genes 0.000 description 1
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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
- A23G3/364—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
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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
-
- 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
- A23G3/40—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the fats used
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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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- 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
- A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
- A23G3/54—Composite products, e.g. layered, coated, filled
- A23G3/545—Composite products, e.g. layered, coated, filled hollow products, e.g. with inedible or edible filling, fixed or movable within the cavity
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- 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
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Microbiology (AREA)
- Botany (AREA)
- Molecular Biology (AREA)
- Confectionery (AREA)
Abstract
本发明属于食品技术领域,具体涉及一种含有叶黄素酯的糖果及其制备方法。本发明含有叶黄素酯的糖果,由以下质量分数的组分制成:植物胶皮30%~40%、叶黄素酯0.5%~5%、β‑胡萝卜素0.5%~0.8%、维生素C 0.5%~2%、食用植物油30%~55%、磷脂1%~3%、单甘酯1%~3%、甜味剂A0%~2%、食用香精0%~2%和水1~10%。本发明含有叶黄素酯的糖果中的维生素C、叶黄素酯和β‑胡萝卜素共同配合以对抗眼部黄斑受损,且糖果在高温条件下具有较高的叶黄素酯保存率,便于携带。
Description
技术领域
本发明属于食品技术领域,具体涉及一种含有叶黄素酯的糖果及其制备方法。
背景技术
黄斑是人的视网膜中的一个区域,可调节视力的灵敏度和分辨率。它上面积累着黄斑色素,主要为叶黄素和玉米黄素。如今,视网膜(尤其是黄斑)的光辐射损伤已经成为威胁我国国民眼健康严重眼疾,而视网膜中黄斑色素的密度和血浆中叶黄素的水平呈正相关。因此,补充叶黄素可有效地缓解黄斑衰退的发生已成为现代人中的一种共识。
叶黄素是类胡萝卜素中的一种,存在于各种蔬菜、瓜果、花草植物以及藻类生物中,而在这些植物中的叶黄素大多数与脂肪酸结合生成叶黄素酯的形式存在,叶黄素酯摄入体内后,在人体脂肪酶的作用下,水解成游离态的叶黄素。叶黄素酯常温下是一种红棕色粉末,难溶于水,在日光照射、强酸环境下和高温环境下容易降解,不稳定,在中性和碱性条件中比较稳定。叶黄素酯结构式如式Ⅰ所示。
近年来越来越多人研究和探讨叶黄素酯的药理活性,例如美国佛罗利达国际大学的报告中也提出了,提高血液中的叶黄素酯的含量,可使患老年性黄斑病的概率明显变低。Olmedilla,Granado等人研究结果表明,叶黄素能够改善患老年性白内障病人的视力。叶黄素的作用主要体现在两方面:一是作为强有效的抗氧化剂,淬灭对眼睛有害的氧自由基;二是作为高能量的蓝光的滤光器,在光在到达视网膜的细胞前,视黄斑处的叶黄素过滤对眼睛有害的蓝光,避免蓝光给眼睛所带来的伤害。即服用叶黄素酯能够降低老年人患眼病的几率。目前,人们发现,若叶黄素酯制成口服药则会由于老年人的心理因素导致降低了其服从性,因此叶黄素酯越来越多地被开发成饮料、糖果等日常食品,从而提高叶黄素酯的服从性。但是,由于叶黄素酯的性质,使其稳定性有待提高。
发明内容
本发明旨在提供一种含有叶黄素酯的糖果及其制备方法,本发明含有叶黄素酯的糖果中的维生素C、叶黄素酯和β-胡萝卜素共同配合以对抗眼部黄斑受损,且糖果在高温条件下具有较高的叶黄素酯保存率,便于携带。
为了达到上述目的,本发明采用以下技术方案:
一种含有叶黄素酯的糖果,由以下质量分数的组分制成:植物胶皮30%~40%、叶黄素酯0.5%~5%、β-胡萝卜素0.5%~0.8%、维生素C 0.5%~2%、食用植物油30%~55%、磷脂1%~3%、单甘酯1%~3%、甜味剂A0%~2%、食用香精0%~2%和水1~10%。
进一步地,由以下质量分数的组分制成:植物胶皮40%、叶黄素酯4.5%、β-胡萝卜素0.5%、维生素C1%、食用植物油45%、磷脂1%、单甘酯2%、甜味剂A0.5%、食用香精0.5%和水5%。
进一步地,所述甜味剂A为木糖醇、赤藓糖醇、山梨糖醇或三氯蔗糖的一种或几种。
进一步地,所述植物胶皮由如下组分及其质量份数制备而成:卡拉胶40~50份、淀粉5~8份、甘油15~20份、甜味剂B0~0.5份、微晶纤维素1~3份、γ-聚谷氨酸5~15份和水18~22份。
更进一步地,所述卡拉胶和γ-聚谷氨酸的质量比为1:0.125~0.25。
更进一步地,所述甜味剂B为木糖醇、赤藓糖醇、山梨糖醇或三氯蔗糖的一种或几种。
进一步地,所述食用植物油为亚麻籽油、葵花籽油、核桃油或椰子油中的一种或几种。
进一步地,所述磷脂为卵磷脂、磷脂酰丝氨酸或磷脂酰甘油中的一种或几种。
本发明还提供了所述含有叶黄素酯糖果的制备方法,其特征在于,包括以下步骤:
S1)植物胶皮的制备;将甘油和水混合均匀后加入到化胶罐中,待温度上升至60~65℃时加入卡拉胶,搅拌,真空脱泡,保温静置,得原料液;将淀粉和微晶纤维素加入到原料液中混合均匀,脱气,得到脱气液;将甜味剂B和γ-聚谷氨酸加入到脱气液中搅拌,抽真空除气泡,趁热过滤,冷却,保温静置,得到胶液;胶液经胶盒流出到胶皮轮上,得到植物胶皮;
S2)糖芯的制备;将维生素C、磷脂、单甘酯、甜味剂A和食用香精依次加入水中得到混合液,再将混合液、叶黄素酯和β-胡萝卜素加入到食用植物油中搅拌均匀,得到糖芯;
S3)糖果的定型;用注芯器将步骤S2中的糖芯注入步骤S1中的植物胶皮中,封口,压糖,定型,干燥,即得。
在本发明的技术方案中,利用植物胶皮将糖芯包裹在其内部,使糖芯处于避光的条件下,但是由于糖果仍会处高温的条件下,容易对叶黄素酯的稳定性造成影响。为了解决上述技术问题,发明人经过大量实验,发现在γ-聚谷氨酸对叶黄素酯的稳定性起到促进作用。在稳定性测试中,与实施例2相比,未添加γ-聚谷氨酸的对比例1在3个月后的保存率大幅度降低,可能是由于加入的γ-聚谷氨酸与卡拉胶发生交联形成三维网状结构,保存网格中的水分能够在高温下吸热蒸发使糖果保持相对较低的温度,避免糖芯处于高温的条件下,从而防止了叶黄素酯的降解。
进一步地,在崩解性能测试中,发现卡拉胶与γ-聚谷氨酸的质量比对崩解时间有影响,当卡拉胶与γ-聚谷氨酸的质量比为1:0.125~0.25时,既可以使糖果容易崩解,同时还具有较好的高温稳定性。
与现有技术相比,本发明具有以下有益效果:
(1)本发明糖果中的维生素C能够促进新陈代谢,保证酶的正常工作,叶黄素酯和β-胡萝卜素共同配合,能对抗眼部黄斑受损,降低老年人的患眼病的几率。
(2)本发明糖果中的叶黄素酯能够在高温(40℃)下具有较高的保存率,能够防止叶黄素酯发生降解的现象发生,便于携带,能提高老年人的服从性。
具体实施方式
以下通过实施例形式的具体实施方式,对本发明的上述内容作进一步的详细说明。但不应将此理解为本发明上述主题的范围仅限于以下实施例。
表1实施例1~实施例5的配方
实施例1的植物胶皮由如下组分及其质量份数制备而成:卡拉胶40份、淀粉6份、甘油15份、甜味剂B(木糖醇)0.2份、微晶纤维素1.5份、γ-聚谷氨酸5份和水20份。
实施例2的植物胶皮由如下组分及其质量份数制备而成:卡拉胶45份、淀粉5份、甘油15份、甜味剂B(木糖醇+赤藓糖醇)0.3份、微晶纤维素1.5份、γ-聚谷氨酸5.85份和水20份。
实施例3的植物胶皮由如下组分及其质量份数制备而成:卡拉胶47份、淀粉7份、甘油18份、甜味剂B(木糖醇)0.3份、微晶纤维素1.5份、γ-聚谷氨酸9.4份和水22份。
实施例4和实施例5的植物胶皮采用实施例2的植物胶皮。
实施例1~5含有叶黄素酯糖果的制备方法,包括以下步骤:
S1)植物胶皮的制备;将甘油和水混合均匀后加入到化胶罐中,待温度上升至60~65℃时加入卡拉胶,搅拌,真空脱泡,保温静置,得原料液;将淀粉和微晶纤维素加入到原料液中混合均匀,脱气,得到脱气液;将甜味剂B和γ-聚谷氨酸加入到脱气液中搅拌,抽真空除气泡,趁热过滤,冷却,保温静置,得到胶液;胶液经胶盒流出到胶皮轮上,得到植物胶皮;
S2)糖芯的制备;将维生素C、磷脂、单甘酯、甜味剂A和食用香精依次加入水中得到混合液,再将混合液、叶黄素酯和β-胡萝卜素加入到食用植物油中搅拌均匀,得到糖芯;
S3)糖果的定型;用注芯器将步骤S2中的糖芯注入步骤S1中的植物胶皮中,封口,压糖,定型,干燥,即得。
对比例1、含有叶黄素酯的糖果
与实施例2类似,区别在于:植物胶皮中未添加γ-聚谷氨酸,相应地增加卡拉胶的量,其他参数与实施例2相同。
对比例2、含有叶黄素酯的糖果
与实施例2类似,区别在于:植物胶皮中卡拉胶和γ-聚谷氨酸的质量比为1:0.075,其他参数与实施例2相同。
对比例3、含有叶黄素酯的糖果
与实施例2类似,区别在于:植物胶皮中卡拉胶和γ-聚谷氨酸的质量比为1:1,其他参数与实施例2相同。
试验一、稳定性测试
1.1叶黄素酯稳定性测试
1.1.1试验方法:取少量叶黄素酯,加正己烷定容摇匀,配置成一定浓度的溶液,并立即测其吸光度,记为A0。再分别置于事先设置25℃、40℃和55℃恒温水浴锅内恒温,隔0.5h、1h、2h、4h、8h、12h、24h分别对其取样,使其冷却至室温,测其吸光度,求算各条件下的保存率,考察不同温度对叶黄素稳定性的影响。
表2叶黄素酯在不同温度条件下的保存率
从表2可以看出,叶黄素酯在温度为25℃下保存率较高,随着温度的升高,保存率发生下降。因此,叶黄素酯保存时要避免高温。
1.2含有叶黄素酯的糖果稳定性测试
1.2.1试验方法:将含有叶黄素酯的糖果置于PET瓶内,在温度为40℃,相对湿度为25%条件下加速考察3个月,对温度进行实时检测,在试验期间第0、1、2、3个月末分别取样一次,以高效液相色谱法测定样品中叶黄素酯含量,并计算保存率。
其中:M0为第0月叶黄素酯的含量;
M3为第3月末叶黄素酯的含量。
表3含有叶黄素酯的糖果的加速试验情况
从表3可以看出,本发明实施例1~5中,实施例2的保存率最高,达到97.03%。与实施例2相比,对比例1未添加γ-聚谷氨酸使得糖果在加速试验中不稳定,保存率降至79.21%,对比例2中卡拉胶和γ-聚谷氨酸的质量比为1:0.075,使得γ-聚谷氨酸不足以支撑糖果的高温稳定性,对比例3中卡拉胶和γ-聚谷氨酸的质量比为1:1的糖果与实施例2的糖果稳定性高,进一步说明γ-聚谷氨酸有利于糖果在高温下保持较好的稳定性。
试验二、崩解性能测试
试验方法:将含有叶黄素酯的糖果用崩解时限测定仪分别在37℃的水、0.1mol/L的盐酸溶液(人工胃液)、pH6.8的缓冲液(人工肠液)中进行崩解时限测试。
表4含有叶黄素酯的糖果的崩解时限测试结果
从表4可以看出,本发明实施例1~5中,糖果在0.1mol/L的盐酸溶液具有较低的崩解时限,其中以实施例2的效果最好,为本发明的最佳实施例。对比例1未添加γ-聚谷氨酸,制备的糖果崩解时限低于实施例2,说明γ-聚谷氨酸对崩解时限有延长的影响,对比例2和对比例3同样验证了γ-聚谷氨酸与崩解时限有关联。
上述实施例仅例示性说明本发明的原理及其功效,而非用于限制本发明。任何熟悉此技术的人士皆可在不违背本发明的精神及范畴下,对上述实施例进行修饰或改变。因此,举凡所属技术领域中具有通常知识者在未脱离本发明所揭示的精神与技术思想下所完成的一切等效修饰或改变,仍应由本发明的权利要求所涵盖。
Claims (9)
1.一种含有叶黄素酯的糖果,其特征在于,由以下质量分数的组分制成:植物胶皮30%~40%、叶黄素酯0.5%~5%、β-胡萝卜素0.5%~0.8%、维生素C0.5%~2%、食用植物油30%~55%、磷脂1%~3%、单甘酯1%~3%、甜味剂A0%~2%、食用香精0%~2%和水1~10%。
2.根据权利要求1所述含有叶黄素酯的糖果,其特征在于,由以下质量分数的组分制成:植物胶皮40%、叶黄素酯4.5%、β-胡萝卜素0.5%、维生素C1%、食用植物油45%、磷脂1%、单甘酯2%、甜味剂A0.5%、食用香精0.5%和水5%。
3.根据权利要求1或2所述含有叶黄素酯的糖果,其特征在于,所述甜味剂A为木糖醇、赤藓糖醇、山梨糖醇或三氯蔗糖的一种或几种。
4.根据权利要求1或2所述含有叶黄素酯的糖果,其特征在于,所述植物胶皮由如下组分及其质量份数制备而成:卡拉胶40~50份、淀粉5~8份、甘油15~20份、甜味剂B0~0.5份、微晶纤维素1~3份、γ-聚谷氨酸5~15份和水18~22份。
5.根据权利要求3所述含有叶黄素酯的糖果,其特征在于,所述卡拉胶和γ-聚谷氨酸的质量比为1:0.125~0.25。
6.根据权利要求3任意一项所述含有叶黄素酯的糖果,其特征在于,所述甜味剂B为木糖醇、赤藓糖醇、山梨糖醇或三氯蔗糖的一种或几种。
7.根据权利要求1或2所述含有叶黄素酯的糖果,其特征在于,所述食用植物油为亚麻籽油、葵花籽油、核桃油或椰子油中的一种或几种。
8.根据权利要求1或2所述含有叶黄素酯的糖果,其特征在于,所述磷脂为卵磷脂、磷脂酰丝氨酸或磷脂酰甘油中的一种或几种。
9.根据权利要求1~7中任意一项权利要求所述含有叶黄素酯糖果的制备方法,其特征在于,包括以下步骤:
S1)植物胶皮的制备;将甘油和水混合均匀后加入到化胶罐中,待温度上升至60~65℃时加入卡拉胶,搅拌,真空脱泡,保温静置,得原料液;将淀粉和微晶纤维素加入到原料液中混合均匀,脱气,得到脱气液;将甜味剂B和γ-聚谷氨酸加入到脱气液中搅拌,抽真空除气泡,趁热过滤,冷却,保温静置,得到胶液;胶液经胶盒流出到胶皮轮上,得到植物胶皮;
S2)糖芯的制备;将维生素C、磷脂、单甘酯、甜味剂A和食用香精依次加入水中得到混合液,再将混合液、叶黄素酯和β-胡萝卜素加入到食用植物油中搅拌均匀,得到糖芯;
S3)糖果的定型;用注芯器将步骤S2中的糖芯注入步骤S1中的植物胶皮中,封口,压糖,定型,干燥,即得。
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