CN112616985A - 一种营养型无糖肠衣软糖及其制备方法 - Google Patents
一种营养型无糖肠衣软糖及其制备方法 Download PDFInfo
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Abstract
本发明公开了一种营养型无糖肠衣软糖,其主要成分按重量份计包括:甜味剂30‑55份,凝胶剂3‑10份,果蔬粉5‑15份,酸味剂1‑5份,营养强化剂0.01‑5份,食用香精0‑2份、食用色素0‑1份,剩余量为纯化水。本发明以甜味剂、凝胶剂为主要成分,通过真空熬煮胶糖液、添加营养强化剂、调节口味等工艺,锁定水分和营养物质,灌装在胶原蛋白质肠衣里面,使营养成分、水分和软糖结合,再经扭结、剪切、干燥等过程制得,口感爽滑,有一定弹性和咀嚼性的软糖。
Description
技术领域
本发明属于软糖食品加工技术领域,具体涉及一种营养性无糖肠衣软糖及其制备方法。
背景技术
软糖是糖果的一个分类,是以食用胶、白砂糖和淀粉糖浆或其他食糖为主要原料制成的,水分含量较高、柔软、有弹性和韧性的糖果,也称凝胶糖果。软糖的主要特点是含有不同种类的胶体,使糖果具有凝胶性质,软糖以所用胶体命名可分为淀粉软糖、琼脂软糖、明胶软糖等。
随着人们生活水平的提高,消费者对软糖质量和口感的要求也随之提高,并向着高档次、高品位的方向发展,除了对软糖的柔软度、弹性、韧性、色泽外观、咀嚼性、粘牙性均提出了更高的要求,消费者更加关注产品安全性(含糖量)、营养性等健康指标。
发明内容
本发明的目的是以甜味剂、凝胶剂为主要成分,通过真空熬煮胶糖液、添加营养强化剂、调节口味等工艺,制成口感爽滑,有一定弹性和咀嚼性的一种营养型无糖肠衣软糖及其制备方法。
为实现上述目的,本发明所采用的技术方案如下:
一种营养型无糖肠衣软糖,其主要成分按重量份计包括:甜味剂30-55份,凝胶剂3-10份,果蔬粉5-15份,酸味剂1-5份,营养强化剂0.01-5份,食用香精0-2份、使用色素0-1份,剩余量为纯化水。
进一步地,其主要成分按重量份计包括:甜味剂35-50份,凝胶剂5-8份,果蔬粉8-12份,酸味剂2-4份,营养强化剂1-4份,食用香精0.5-1.6份、食用色素0.3-0.7份,剩余量为纯化水。
进一步地,其主要成分按重量份计包括:甜味剂40-48份,凝胶剂5.5-7份,果蔬粉9-11份,酸味剂2.5-3.5份,营养强化剂2-3.5份,食用香精0.8-1.0份、食用色素0.3-0.5份,剩余量为纯化水。
进一步地,其主要成分按重量份计包括:甜味剂45份,凝胶剂6份,果蔬粉10份,酸味剂3份,营养强化剂3份,食用香精0.9份、食用色素0.4份,剩余量为纯化水。
进一步地,甜味剂为海藻糖、山梨糖醇、木糖醇、甘露醇、阿拉伯糖、异麦芽酮糖醇中的一种或多种;凝胶剂为果胶、琼脂、魔芋胶、阿拉伯胶、圆苞车前子壳粉、葛根粉、瓜尔胶、卡拉胶中的一种或多种;果蔬粉为果蔬的冻干粉或喷雾干燥粉,果蔬粉为草莓粉、蓝莓粉、苹果粉、葡萄粉、菠萝粉、甜橙粉、芒果粉、青稞粉、南瓜粉中的一种或多种;酸味剂为苹果酸、柠檬酸、酒石酸、富马酸中的一种或多种;营养强化剂为矿物质类、维生素类、氨基酸中一种或多种。
一种营养型无糖肠衣软糖的制备方法,包括如下步骤:
步骤一、按照配方称取原料;
步骤二、将步骤一中称取的凝胶剂和水加入泡胶罐,搅拌加热、成胶液;
步骤三、将步骤一中称取的甜味剂和水加入化糖果罐,加热搅拌至甜味剂完全溶解、成糖液;
步骤四、将步骤二制备的胶液和步骤三制备的糖液混合、升温真空熬煮、搅拌,待混合液成拉丝状停止熬煮,制成胶糖液;
步骤五、将步骤四制备的胶糖液冷却,加入剩余的原料进行调和,得到软糖糖浆;
步骤六、将步骤五制备的糖浆装入胶原蛋白质肠衣,扭结,将扭结后的胶原蛋白质肠衣软糖悬挂于支架;
步骤七、将肠衣软糖、灭菌、干燥;
步骤八、将干燥好的肠衣软糖、切成单个产品,上油抛光,包装即得肠衣软糖成品。
进一步地,步骤二中凝胶剂与纯化水质量比是1:30-60,加热温度为60-80℃,浸泡30-60分钟;步骤三中甜味剂与纯化水质量比是1:10-20,加热温度为60-80℃;步骤四中真空熬煮温度为80-100℃,真空压力为50-100KPa。
进一步地,步骤五中冷却温度为50-65℃。
进一步地,步骤六中扭结成长度为1.8-2.5cm肠衣软糖,所述肠衣软糖重量为4-5g。
进一步地,步骤七中干燥温度为35-45℃。
本发明由于采用了上述的发明,其与现有技术相比,所取得的技术进步在于:本发明以甜味剂、凝胶剂为主要成分,通过真空熬煮胶糖液、添加营养强化剂、调节口味等工艺,锁定水分和营养物质,然后罐装在胶原蛋白质肠衣里面,使营养成分、水分和软糖达到完美结合,再经纽结、剪切、干燥等过程而得,单粒尺寸2×φ1.6cm或2×φ1.3cm,单粒重量4-5g,口感爽滑,有一定弹性和咀嚼性,还可以根据需要做成不同功能、不同口味的软糖。
附图说明
附图用来提供对本发明的进一步理解,并且构成说明书的一部分,与本发明的实施例一起用于解释本发明,并不构成对本发明的限制。
在附图中:
图1为本发明实施例流程图。
具体实施方式
以下结合本发明的优选实施例进行说明。应当理解,此处所描述的优选实施例仅用于说明和解释本发明,并不用于限定本发明。
实施例一益生元系列
海藻糖30份,山梨糖醇20份,果胶2份,瓜尔胶1份,甜橙粉10份,低聚果糖10份、低聚半乳糖5份,苹果酸1份,食用香精0.5份,食用色素0.3份,直径为1-1.3cm的胶原蛋白质肠衣适量,剩余量为纯化水。
一种营养型无糖肠衣软糖的制备方法,包括如下步骤:
步骤一、将果胶、瓜尔胶混合,加入纯化水中,其中果胶和瓜尔胶混合物与纯化水的质量比为1:30-60,加热至温度为60-80℃,浸泡30-60分钟搅拌和/或均匀搅拌,成胶液;
步骤二、将海藻糖、山梨糖醇、低聚果糖、低聚半乳糖加纯化水混匀,其中海藻糖、山梨醇、低聚果糖和低聚半乳糖混合物与纯化水的质量比为1:10-20,加热至温度为60-80℃,搅拌至海藻糖、山梨醇、低聚果糖和低聚半乳糖完全溶解、成糖液,再加入步骤一中制备的胶液,进行真空熬煮,真空压力100KPa,真空熬煮温度为80℃,并不断搅拌,待胶糖液成拉丝状停止熬煮,制成合格的胶糖液,将胶糖液冷却至50℃备用;
步骤三、将甜橙粉、苹果酸、食用香精、食用色素加入纯化水中溶解形成果蔬汁备用;
步骤四、将步骤三制备的果蔬汁缓慢加入步骤二制备的胶糖液中,搅拌均匀,形成软糖糖浆;
步骤五、将步骤四制备的软糖糖浆罐装于胶原蛋白质肠衣中,纽结长度为2cm、直径为1.3-1.6cm的肠衣软糖、转入灭菌炉内进行灭菌、之后进入温度为35℃的恒温室干燥、剪切、涂油、包装得单科重量为4-5g的本发明营养型无糖软糖。
一种营养型无糖肠衣软糖的制备方法,包括如下步骤:
步骤一、将果胶、瓜尔胶混合,加入纯化水中,均匀搅拌,其中果胶和瓜尔胶混合物与纯化水的质量比为1:30-60,加热至温度为60-80℃,浸泡30-60分钟搅拌和/或均匀搅拌,成胶液;
步骤二、将海藻糖、山梨糖醇、低聚果糖、低聚半乳糖加纯化水混匀,其中海藻糖、山梨醇、低聚果糖和低聚半乳糖混合物与纯化水的质量比为1:10-20,加热至温度为60-80℃,搅拌至海藻糖、山梨醇、低聚果糖和低聚半乳糖完全溶解、成糖液,再加入步骤一中制备的胶液,进行真空熬煮,真空压力为80KPa,真空熬煮温度为90℃,并不断搅拌,待胶糖液成拉丝状停止熬煮,制成合格的胶糖液,将胶糖液冷却至55℃备用;
步骤三、将甜橙粉、苹果酸、食用香精、食用色素加入纯化水中溶解形成果蔬汁备用;
步骤四、将步骤三制备的果蔬汁缓慢加入步骤二制备的胶糖液中,搅拌均匀,形成软糖糖浆;
步骤五、将步骤四制备的软糖糖浆罐装于胶原蛋白质肠衣中,纽结长度为1.8cm、直径为1.3-1.6cm的肠衣软糖、转入灭菌炉内进行灭菌、之后进入温度为40℃的恒温室干燥、剪切、涂油、包装得单科重量为4-5g的本发明营养型无糖软糖。
一种营养型无糖肠衣软糖的制备方法,包括如下步骤:
步骤一、将果胶、瓜尔胶混合,加入纯化水中,均匀搅拌,其中果胶和瓜尔胶混合物与纯化水的质量比为1:30-60,加热至温度为60-80℃,浸泡30-60分钟搅拌和/或均匀搅拌,成胶液;
步骤二、将海藻糖、山梨糖醇、低聚果糖、低聚半乳糖加纯化水混匀,其中海藻糖、山梨醇、低聚果糖和低聚半乳糖混合物与纯化水的质量比为1:10-20,加热至温度为60-80℃,搅拌至海藻糖、山梨醇、低聚果糖和低聚半乳糖完全溶解、成糖液,再加入步骤一中制备的胶液,进行真空熬煮,真空压力为50KPa,真空熬煮温度为100℃,并不断搅拌,待胶糖液成拉丝状停止熬煮,制成合格的胶糖液,将胶糖液冷却至60℃备用;
步骤三、将甜橙粉、苹果酸、食用香精、食用色素加入纯化水中溶解形成果蔬汁备用;
步骤四、将步骤三制备的果蔬汁缓慢加入步骤二制备的胶糖液中,搅拌均匀,形成软糖糖浆;
步骤五、将步骤四制备的软糖糖浆罐装于胶原蛋白质肠衣中,纽结长度为2.5cm、直径为1.3-1.6cm的肠衣软糖、转入灭菌炉内进行灭菌、之后进入温度为45℃的恒温室干燥、剪切、涂油、包装得单科重量为4-5g的本发明营养型无糖软糖。
一种营养型无糖肠衣软糖的制备方法,包括如下步骤:
步骤一、将果胶、瓜尔胶混合,加入纯化水中,均匀搅拌,其中果胶和瓜尔胶混合物与纯化水的质量比为1:30-60,加热至温度为60-80℃,浸泡30-60分钟搅拌和/或均匀搅拌,成胶液;
步骤二、将海藻糖、山梨糖醇、低聚果糖、低聚半乳糖加纯化水混匀,其中海藻糖、山梨醇、低聚果糖和低聚半乳糖混合物与纯化水的质量比为1:10-20,加热至温度为60-80℃,搅拌至海藻糖、山梨醇、低聚果糖和低聚半乳糖完全溶解、成糖液,再加入步骤一中制备的胶液,进行真空熬煮,真空压力为65KPa,真空熬煮温度为95℃,并不断搅拌,待胶糖液成拉丝状停止熬煮,制成合格的胶糖液,将胶糖液冷却至65℃备用;
步骤三、将甜橙粉、苹果酸、食用香精、食用色素加入纯化水中溶解形成果蔬汁备用;
步骤四、将步骤三制备的果蔬汁缓慢加入步骤二制备的胶糖液中,搅拌均匀,形成软糖糖浆;
步骤五、将步骤四制备的软糖糖浆罐装于胶原蛋白质肠衣中,纽结长度为2cm、直径为1.3-1.6cm的肠衣软糖、转入灭菌炉内进行灭菌、之后进入温度为42℃的恒温室干燥、剪切、涂油、包装得单科重量为4-5g的本发明营养型无糖软糖。
实施例二维生素系列
海藻糖30份,阿拉伯糖20份,卡拉胶2份,瓜尔胶1份,蓝莓粉10份,菊粉10份,苹果酸1份,维生素C0.5份、维生素B族0.1份、食用香精0.3份、食用色素0.2份,直径为1.0-1.3cm的胶原蛋白质肠衣适量,剩余量为纯化水。
制备工艺同实施例一。
实施例三辅助减肥系列
阿拉伯糖30份,山梨糖醇20份,魔芋粉1.5份,圆孢车前子壳粉1.5份,青稞粉5份,菊粉10份,柠檬酸1份,食用香精0.4,食用色素0.3,直径为1.0-1.3cm的胶原蛋白质肠衣适量,剩余为纯化水。
制备工艺同实施例一。
实施例四改善记忆力系列
海藻糖30份,木糖醇25份,瓜尔粉1.5份,卡拉胶1.5份,苹果粉10份,磷脂酰丝氨酸0.6份,苹果酸1份,食用香精0.2,食用色素0.4,直径为1.0-1.3cm的胶原蛋白质肠衣适量,剩余为纯化水。
制备工艺同实施例一。
实施例五增强免疫力系列
海藻糖30份,木糖醇25份,瓜尔胶1.5份,卡拉胶1.5份,宝乐果粉10份,N-乙酰神经氨酸0.5份,苹果酸1份,维生素C0.5份,食用香精0.3份,食用色素0.3份,直径为1.0-1.3cm胶原蛋白质肠衣适量,剩余为纯化水。
制备工艺同实施例一。
实施例六缓解体力疲劳系列
海藻糖30份,木糖醇25份,瓜尔胶2份,琼脂1份,南瓜粉10份,茶叶茶氨酸0.4份,1,6-二磷酸果糖三钠盐0.3份,苹果酸1份,食用香精0.4份,食用色素0.3份,直径为1.0-1.3cm的胶原蛋白质肠衣适量,剩余为纯化水。
制备工艺同实施例一。
实施例七促进骨健康系列
海藻糖30份,木糖醇25份,瓜尔胶2份,卡拉胶1份,菠萝粉10份,维生素D0.1份,乳酸钙0.2份,苹果酸1份,食用香精0.3份,食用色素0.4,直径为1.0-1.3cm的胶原蛋白质肠衣适量,剩余为纯化水。
制备工艺同实施例一。
实施例八美容护肤系列
海藻糖30份,山梨糖醇25份,瓜尔胶2份,卡拉胶1份,胶原蛋白肽10份,维生素C0.6份,苹果酸1份,食用香精0.2份,食用色素0.4份,直径为1.0-1.3cm的胶原蛋白质肠衣适量,剩余为纯化水。
制备工艺同实施例一。
实施例九改善睡眠系列
海藻糖30份,山梨糖醇25份,瓜尔胶2份,卡拉胶1份,乳矿物盐5份,γ-氨基丁酸0.5份,初乳碱性蛋白0.1份,苹果酸1份,食用香精0.3份,食用色素0.2份,直径为1.0-1.3cm的胶原蛋白质肠衣适量,剩余为纯化水。
制备工艺同实施例一。
实施例十缓解视疲劳系列
海藻糖30份,木糖醇25份,瓜尔胶2份,卡拉胶1份,蓝莓粉10份,叶黄素酯0.01份,水解蛋黄粉1份,苹果酸1份,食用香精0.3份,食用色素0.4份,直径为1.0-1.3cm的胶原蛋白质肠衣适量,剩余为纯化水。
制备工艺同实施例一。
实施例十一辅助调节肝功能系列
阿拉伯糖30份,山梨糖醇25份,瓜尔胶1份,葛根粉2份,宝乐果粉5份,苹果酸1份,食用香精0.01份,食用色素0.01份,直径为1.0-1.3cm的胶原蛋白质肠衣适量,剩余为纯化水。
制备工艺同实施例一。
上述实施例中所用的营养强化剂是GB14880现行营养强化剂使用标准中允许使用的营养强化剂中的一种或两种以上。例如矿物质类、维生素类、氨基酸、其他营养素类等。
食用香精是市售食品用商业香精。
食用色素是食品用商品色素。
胶原蛋白质肠衣优选为市售进口食品用胶原蛋白肠衣商品。
上述实施例中还可以根据需要添加国家公告允许的新食品原料。
最后应说明的是:以上所述仅为本发明的优选实施例而已,并不用于限制本发明,尽管参照前述实施例对本发明进行了详细的说明,对于本领域的技术人员来说,其依然可以对前述各实施例所记载的技术方案进行修改,或者对其中部分技术特征进行等同替换。凡在本发明的精神和原则之内,所作的任何修改、等同替换、改进等,均应包含在本发明权利要求保护的范围之内。
Claims (10)
1.一种营养型无糖肠衣软糖,其特征在于:其主要成分按重量份计包括:甜味剂30-55份,凝胶剂3-10份,果蔬粉5-15份,酸味剂1-5份,营养强化剂0.01-5份,食用香精0-2份、食用色素0-1份,剩余量为纯化水。
2.根据权利要求1所述的营养型无糖肠衣软糖,其特征在于:其主要成分按重量份计包括:甜味剂35-50份,凝胶剂5-8份,果蔬粉8-12份,酸味剂2-4份,营养强化剂1-4份,食用香精0.5-1.6份、食用色素0.3-0.7份,剩余量为纯化水。
3.根据权利要求2所述的营养型无糖肠衣软糖,其特征在于:其主要成分按重量份计包括:甜味剂40-48份,凝胶剂5.5-7份,果蔬粉9-11份,酸味剂2.5-3.5份,营养强化剂2-3.5份,食用香精0.8-1.0份、食用色素0.3-0.5份,剩余量为纯化水。
4.根据权利要求3所述的营养型无糖肠衣软糖,其特征在于:其主要成分按重量份计包括:甜味剂45份,凝胶剂6份,果蔬粉10份,酸味剂3份,营养强化剂3份,食用香精0.9份、食用色素0.4份,剩余量为纯化水。
5.根据权利要求4所述的营养型无糖肠衣软糖,其特征在于:所述甜味剂为海藻糖、山梨糖醇、木糖醇、甘露醇、阿拉伯糖、异麦芽酮糖醇中的一种或多种;所述凝胶剂为果胶、琼脂、魔芋胶、阿拉伯胶、圆苞车前子壳粉、葛根粉、瓜尔胶、卡拉胶中的一种或多种;所述果蔬粉为果蔬的冻干粉或喷雾干燥粉,所述果蔬粉为草莓粉、蓝莓粉、苹果粉、葡萄粉、菠萝粉、甜橙粉、芒果粉、青稞粉、南瓜粉中的一种或多种;所述酸味剂为苹果酸、柠檬酸、酒石酸、富马酸中的一种或多种;所述营养强化剂为矿物质类、维生素类、氨基酸中一种或多种。
6.权利要求1所述的营养型无糖肠衣软糖的制备方法,其特征在于:包括如下步骤:
步骤一、按照配方称取原料;
步骤二、将步骤一中称取的凝胶剂和纯化水加入泡胶罐,搅拌加热、成胶液;
步骤三、将步骤一中称取的甜味剂和纯化水加入化糖果罐,加热搅拌至甜味剂完全溶解、成糖液;
步骤四、将步骤二制备的胶液和步骤三制备的糖液混合、升温真空熬煮、搅拌,待混合液成拉丝状停止熬煮,制成胶糖液;
步骤五、将步骤四制备的胶糖液冷却,加入剩余的原料进行调和,得到软糖糖浆;
步骤六、将步骤五制备的糖浆装入胶原蛋白质肠衣,扭结,将扭结后的胶原蛋白质肠衣软糖悬挂于支架;
步骤七、将肠衣软糖、灭菌、干燥;
步骤八、将干燥好的肠衣软糖、切成单个产品,上油抛光,包装即得肠衣软糖成品。
7.根据权利要求6所述的营养型无糖肠衣软糖的制备方法,其特征在于:步骤二中凝胶剂与纯化水质量比是1:30-60,加热温度为60-80℃,浸泡30-60分钟;步骤三中甜味剂与纯化水质量比是1:10-20,加热温度为60-80℃;步骤四中真空熬煮温度为80-100℃,真空压力为50-100KPa。
8.根据权利要求6所述的营养型无糖肠衣软糖的制备方法,其特征在于:步骤五中冷却温度为50-65℃。
9.根据权利要求6所述的营养型无糖肠衣软糖的制备方法,其特征在于:步骤六中扭结成长度为1.8-2.5cm肠衣软糖,所述肠衣软糖重量为4-5g。
10.根据权利要求6所述的营养型无糖肠衣软糖的制备方法,其特征在于:步骤七中干燥温度为35-45℃。
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