CN113424892A - 用于无糖凝胶软糖的多功能防粘油及其制备方法 - 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
- A23G3/36—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
-
- 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
-
- 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
-
- 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
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Confectionery (AREA)
Abstract
用于无糖凝胶软糖的多功能防粘油及其制备方法,包括以下质量百分比的组分:植物油70‑85%,巴西棕榈蜡、蜂蜡:5‑20%,虫胶:0‑12%,香精:0‑10%,色素0‑10%,磷脂0‑10%;其制备方法包括称量配料,配备植物油、蜡和虫胶的混合液;缓慢升温且温度不超过100℃,用均质机间歇均质共10min得混合物;待混合油温度降到40℃边搅拌边加入香精、色素或磷脂中的一种或几种;本防粘油经运输试验及稳定性试验发现防粘效果提升25%,能延长无糖凝胶软糖的稳定性,不易返砂发粘,此外,还能提升无糖凝胶软糖的香味和色泽。因此本发明在无糖凝胶软糖新产品技术领域中具有重大意义。
Description
技术领域
本发明涉及食品技术领域,尤其涉及用于无糖凝胶软糖的多功能防粘油及其制备方法。
背景技术
凝胶软糖作为传统食品,能够给消费者带来愉悦的咀嚼感,而功能性的凝胶软糖不仅能提供良好的口感还能提供人体所需维生素,备受消费者青睐。但大部分的凝胶软糖含有白砂糖和葡萄糖浆,这可能会导致糖尿病人血糖升高,也会导致龋齿,随着人们健康意识的提升,需求也逐渐偏向无糖,植物胶,口感好等,因此,无糖果胶多维矿物质软糖便应运而生。
无糖凝胶软糖较有糖凝胶软糖更加不稳定,容易出现返砂发粘的现象,尤其是无糖果胶多维软糖。现有技术对解决无糖凝胶软糖返砂发粘问题,一方面主要集中于包材的密封性以及使用干燥剂维持包装内的水分平衡;另一方面是从无糖配方体系本身入手,通过调整添加糖醇的种类和占比试图找到最优配方,其中涉及到的糖醇包括:麦芽糖醇、异麦芽酮糖醇、山梨糖醇、赤藓糖醇、甘露糖醇等,种类复杂配方适用性不够广泛。
除此之外,无糖凝胶软糖中与有糖凝胶软糖添加相同量的香精,前者的香气会较后者淡很多,严重影响消费者体验感。因此,市场对具有良好外观稳定性且口味宜人的无糖凝胶软糖存在需求。
发明内容
本发明目的是提供用于无糖凝胶软糖的多功能防粘油及其制备方法,该方法操作性强、适应范围广,制备的防粘油提高无糖凝胶软糖的稳定性,能够提供明显的口味优势和色泽光亮,从另一个角度解决无糖凝胶软糖技术问题。
为了实现上述技术目的,达到上述的技术要求,用于无糖凝胶软糖的多功能防粘油,其特征在于,包括以下质量百分比的组分:植物油70-85%,巴西棕榈蜡、蜂蜡:5-20%,虫胶:0-12%,香精:0-10%,色素0-10%,磷脂0-10%。其特征在于,所述的植物油是经过氢化处理的椰子油和/或棕榈油;所述的巴西棕榈蜡、蜂蜡、磷脂为润滑剂;所述的虫胶为提亮剂;所述的香精包括:天然橙味香精、天然柠檬香精、天然草莓香精、天然蓝莓香精、天然覆盆子香精、天然樱桃香精、天然桃香精;所述的色素包括:β-胡萝卜素、叶黄素。
用于无糖凝胶软糖的多功能防粘油制备方法,其特征在于,包括以下步骤:
a.根据配方进行称量配料,称取配方量的植物油,备用;
b.将巴西棕榈蜡或蜂蜡、虫胶倒入加入到步骤a中制备的植物油中,搅拌混合均匀;
c.将步骤b的混合物料,缓慢升温且温度不超过100℃,用均质机间歇均质共10min得混合物;
d.待步骤c的混合物温度降低到35-45℃,边搅拌边加入香精、色素和/或磷脂,搅拌5-10min至混合均匀;
本发明的有益效果;用于无糖凝胶软糖的多功能防粘油及其制备方法,该防粘油不仅能提高无糖凝胶软糖的稳定性,防粘效果至少提高25%,加速稳定性箱(加速箱温度37℃,相对湿度(RH)75%),结果显示无糖凝胶软糖与对照组相比糖表面没有出现明显的返砂,包装瓶身没有明显的水珠。防粘油中外加香精和色素,明显提高香精软糖的受欢迎程度,这种效果是通过内加双倍香精都无法实现的,软糖色泽更加鲜亮。该方法操作性强、适用范围广,制备的防粘油有防粘效果好、气味色泽突出、制造成本低的特点。
具体实施方式
为了使本发明的发明目的、技术方案及其有益技术效果更加清晰,以下结合具体实施方式,对本发明进行进一步详细说明;
用于无糖凝胶软糖的多功能防粘油,其特征在于,包括以下质量百分比的组分:植物油70-85%,巴西棕榈蜡、蜂蜡:5-20%,虫胶:0-12%,香精:0-10%,色素0-10%,磷脂0-10%。其特征在于,所述的植物油是经过氢化处理的椰子油和/或棕榈油;所述的巴西棕榈蜡、蜂蜡、磷脂为润滑剂;所述的虫胶为提亮剂;所述的香精包括:天然橙味香精、天然柠檬香精、天然草莓香精、天然蓝莓香精、天然覆盆子香精、天然樱桃香精、天然桃香精;所述的色素包括:β-胡萝卜素、叶黄素。
用于无糖凝胶软糖的多功能防粘油制备方法,其特征在于,包括以下步骤:
a.根据配方进行称量配料,称取配方量的植物油,备用;
b.将巴西棕榈蜡或蜂蜡、虫胶加入到步骤a的植物油中,搅拌混合均匀;
c.将步骤b的混合物料,缓慢升温且温度不超过100℃,用均质机间歇均质共10min得混合物;
d.待步骤c的混合物温度降低到35-45℃,边搅拌边加入香精、色素和/或磷脂,搅拌5-10min至混合均匀;
本发明的具体实施:实施例1
本发明配方包括表1所示的组分
用于无糖凝胶软糖的多功能防粘油制备方法包括以下步骤:
首先根据配方称量配料;将椰子油放入不锈钢容器中,巴西棕榈蜡、虫胶加入到椰子油中,搅拌混合均匀;将得到的的混合物料,缓慢升温且温度不超过100℃,用均质机间歇均质共10min得均匀的混合物;待混合物温度降低到35-45℃边搅拌便加入磷脂,继续搅拌5-10min至混合均匀。
将制得的防粘油预热到40℃,用裹油机对无糖凝胶软糖进行裹油,将得到的样品分装到250ml的PET瓶中,进行运输试验测试,测试时间设定为12h,时间到后观察记录粘黏的糖占总糖数的比例,稳定性箱考察(加速箱温度37℃,相对湿度(RH)75%),观察糖体返砂出水情况,数据如表2:
结论:从数据上来看,制备的防粘油应用于明胶无糖软糖后糖的粘黏率降低了30.95%,应用于果胶无糖软糖粘黏率降低了32.7%。
实施例2:
本发明配方包括表3所示的组分
用于无糖凝胶软糖的多功能防粘油制备方法包括以下步骤:
首先根据配方称量配料;将椰子油放入不锈钢容器中,巴西棕榈蜡、虫胶加入到椰子油中,搅拌混合均匀;将得到的的混合物料,缓慢升温且温度不超过100℃,用均质机间歇均质共10min得均匀的混合物;待混合物温度降低到35-45℃边搅拌便加入磷脂、香精和色素,继续搅拌5-10min至混合均匀。
将制得的防粘油预热到40℃,用裹油机对无糖凝胶软糖进行裹油,将得到的样品分装到250ml的PET瓶中,进行运输试验测试,测试时间设定为12h,时间到后观察记录粘黏的糖占总糖数的比例,稳定性箱考察(加速箱温度37℃,相对湿度(RH)75%),观察糖体返砂出水情况,数据如表2:
结论:从数据上来看,制备的防粘油应用于明胶无糖软糖后糖的粘黏率降低了25.5%,应用于果胶无糖软糖粘黏率降低了29.1%。
实施例3:
本发明配方包括表5所示的组分
用于无糖凝胶软糖的多功能防粘油及其制备方法包括以下步骤:
首先根据配方称量配料;将椰子油放入不锈钢容器中,巴西棕榈蜡、虫胶加入到椰子油中,搅拌混合均匀;将得到的的混合物料,缓慢升温且温度不超过100℃,用均质机间歇均质共10min得均匀的混合物;待混合物温度降低到35-45℃边搅拌便加入磷脂,继续搅拌5-10min至混合均匀。
将制得的防粘油预热到40℃,用裹油机对无糖凝胶软糖进行裹油,将得到的样品分装到250ml的PET瓶中,进行运输试验测试,测试时间设定为12h,时间到后观察记录粘黏的糖占总糖数的比例,稳定性箱考察(加速箱温度37℃,相对湿度(RH)75%),观察糖体返砂出水情况,数据如表2:
结论:从数据上来看,制备的防粘油应用于明胶无糖软糖后糖的粘黏率降低了29.2%,应用于果胶无糖软糖粘黏率降低了29.1%。
上述实施例仅仅是为清楚地说本发明所作的描述,而并非对实施方式的限定,对于所属领域的技术人员来说,在上述说明的基础上还可以做出其它不同形式的变化或变动,这里无需也无法对所有的实施方式予以穷举,而由此所引申出的显而易见的变化或变动仍处于本发明的保护范围之中。
Claims (7)
1.用于无糖凝胶软糖的多功能防粘油,其特征在于,包括以下质量百分比的组分:植物油70-85%,巴西棕榈蜡、蜂蜡:5-20%,虫胶:0-12%,香精:0-10%,色素0-10%,磷脂0-10%。
2.根据权利要求1所述的用于无糖凝胶软糖的多功能防粘油,其特征在于,所述的植物油是经过氢化处理的椰子油和棕榈油。
3.根据权利要求1所述的用于无糖凝胶软糖的多功能防粘油,其特征在于,所述的巴西棕榈蜡、蜂蜡、磷脂为润滑剂。
4.根据权利要求1所述的用于无糖凝胶软糖的多功能防粘油,其特征在于,所述虫胶为提亮剂。
5.根据权利要求1所述的用于无糖凝胶软糖的多功能防粘油,其特征在于,所述的香精包括:天然橙味香精、天然柠檬香精、天然草莓香精、天然蓝莓香精、天然覆盆子香精、天然樱桃香精、天然桃香精。
6.根据权利要求1所述的用于无糖凝胶软糖的多功能防粘油,其特征在于,所述的色素包括:β-胡萝卜素、叶黄素。
7.用于无糖凝胶软糖的多功能防粘油其制备方法,其特征在于,包括以下步骤:
a.根据配方进行称量配料,称取配方量的植物油,备用;
b.将巴西棕榈蜡或蜂蜡、虫胶倒入加入到步骤a中制备的植物油中,搅拌混合均匀;
c.将步骤b的混合物料,缓慢升温且温度不超过100℃,用均质机间歇均质共10min得混合物;
d.待步骤c的混合物温度降低到35-45℃,边搅拌边加入香精、色素和/或磷脂,搅拌5-10min至混合均匀。
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