CN113826856A - 一种含益生元的低糖型黑芝麻丸及其制备方法 - Google Patents
一种含益生元的低糖型黑芝麻丸及其制备方法 Download PDFInfo
- Publication number
- CN113826856A CN113826856A CN202111169463.7A CN202111169463A CN113826856A CN 113826856 A CN113826856 A CN 113826856A CN 202111169463 A CN202111169463 A CN 202111169463A CN 113826856 A CN113826856 A CN 113826856A
- Authority
- CN
- China
- Prior art keywords
- parts
- black
- black sesame
- powder
- prebiotics
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000007215 black sesame Nutrition 0.000 title claims abstract description 120
- 235000013406 prebiotics Nutrition 0.000 title claims abstract description 55
- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- 239000006187 pill Substances 0.000 title claims description 49
- 239000000843 powder Substances 0.000 claims abstract description 91
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims abstract description 54
- 235000010489 acacia gum Nutrition 0.000 claims abstract description 21
- 239000001785 acacia senegal l. willd gum Substances 0.000 claims abstract description 21
- 241001107116 Castanospermum australe Species 0.000 claims abstract description 19
- 235000021279 black bean Nutrition 0.000 claims abstract description 19
- 238000002156 mixing Methods 0.000 claims abstract description 19
- 241000371652 Curvularia clavata Species 0.000 claims abstract description 18
- 240000000249 Morus alba Species 0.000 claims abstract description 18
- 235000008708 Morus alba Nutrition 0.000 claims abstract description 18
- 239000000835 fiber Substances 0.000 claims abstract description 18
- 239000012530 fluid Substances 0.000 claims abstract description 17
- 235000013339 cereals Nutrition 0.000 claims abstract description 16
- 235000013325 dietary fiber Nutrition 0.000 claims abstract description 14
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims abstract description 12
- 239000011575 calcium Substances 0.000 claims abstract description 12
- 229910052791 calcium Inorganic materials 0.000 claims abstract description 12
- 235000000346 sugar Nutrition 0.000 claims abstract description 7
- 235000009508 confectionery Nutrition 0.000 claims abstract description 6
- 235000017784 Mespilus germanica Nutrition 0.000 claims abstract description 3
- 244000182216 Mimusops elengi Species 0.000 claims abstract description 3
- 235000000560 Mimusops elengi Nutrition 0.000 claims abstract description 3
- 235000007837 Vangueria infausta Nutrition 0.000 claims abstract description 3
- 239000000203 mixture Substances 0.000 claims description 34
- 239000000463 material Substances 0.000 claims description 32
- 239000000243 solution Substances 0.000 claims description 26
- 239000007788 liquid Substances 0.000 claims description 25
- FTSSQIKWUOOEGC-RULYVFMPSA-N fructooligosaccharide Chemical compound OC[C@H]1O[C@@](CO)(OC[C@@]2(OC[C@@]3(OC[C@@]4(OC[C@@]5(OC[C@@]6(OC[C@@]7(OC[C@@]8(OC[C@@]9(OC[C@@]%10(OC[C@@]%11(O[C@H]%12O[C@H](CO)[C@@H](O)[C@H](O)[C@H]%12O)O[C@H](CO)[C@@H](O)[C@@H]%11O)O[C@H](CO)[C@@H](O)[C@@H]%10O)O[C@H](CO)[C@@H](O)[C@@H]9O)O[C@H](CO)[C@@H](O)[C@@H]8O)O[C@H](CO)[C@@H](O)[C@@H]7O)O[C@H](CO)[C@@H](O)[C@@H]6O)O[C@H](CO)[C@@H](O)[C@@H]5O)O[C@H](CO)[C@@H](O)[C@@H]4O)O[C@H](CO)[C@@H](O)[C@@H]3O)O[C@H](CO)[C@@H](O)[C@@H]2O)[C@@H](O)[C@@H]1O FTSSQIKWUOOEGC-RULYVFMPSA-N 0.000 claims description 24
- 229940107187 fructooligosaccharide Drugs 0.000 claims description 24
- 238000001035 drying Methods 0.000 claims description 22
- 244000241838 Lycium barbarum Species 0.000 claims description 15
- 235000015459 Lycium barbarum Nutrition 0.000 claims description 15
- 235000015468 Lycium chinense Nutrition 0.000 claims description 15
- 238000003756 stirring Methods 0.000 claims description 15
- 238000010438 heat treatment Methods 0.000 claims description 12
- 239000001814 pectin Substances 0.000 claims description 11
- 229920001277 pectin Polymers 0.000 claims description 11
- 235000010987 pectin Nutrition 0.000 claims description 11
- DLRVVLDZNNYCBX-RTPHMHGBSA-N isomaltose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)C(O)O1 DLRVVLDZNNYCBX-RTPHMHGBSA-N 0.000 claims description 10
- 238000005303 weighing Methods 0.000 claims description 9
- 239000002994 raw material Substances 0.000 claims description 8
- 150000002016 disaccharides Chemical class 0.000 claims description 7
- 150000002772 monosaccharides Chemical class 0.000 claims description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 239000002245 particle Substances 0.000 claims description 5
- 241000207961 Sesamum Species 0.000 claims description 4
- 235000003434 Sesamum indicum Nutrition 0.000 claims description 4
- 229920001938 Vegetable gum Polymers 0.000 claims description 4
- 229920002472 Starch Polymers 0.000 claims description 3
- 238000002347 injection Methods 0.000 claims description 3
- 239000007924 injection Substances 0.000 claims description 3
- 238000000465 moulding Methods 0.000 claims description 3
- 238000005498 polishing Methods 0.000 claims description 3
- 238000004321 preservation Methods 0.000 claims description 3
- 239000008107 starch Substances 0.000 claims description 3
- 235000019698 starch Nutrition 0.000 claims description 3
- 235000021255 galacto-oligosaccharides Nutrition 0.000 claims description 2
- 150000003271 galactooligosaccharides Chemical class 0.000 claims description 2
- 238000004806 packaging method and process Methods 0.000 claims description 2
- HEBKCHPVOIAQTA-NGQZWQHPSA-N d-xylitol Chemical compound OC[C@H](O)C(O)[C@H](O)CO HEBKCHPVOIAQTA-NGQZWQHPSA-N 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 7
- 235000012907 honey Nutrition 0.000 abstract description 6
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 235000021552 granulated sugar Nutrition 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 4
- 238000009955 starching Methods 0.000 abstract description 4
- 238000003860 storage Methods 0.000 abstract description 4
- 230000009286 beneficial effect Effects 0.000 abstract description 3
- 210000000582 semen Anatomy 0.000 description 7
- 239000002002 slurry Substances 0.000 description 7
- 238000000034 method Methods 0.000 description 6
- 238000005259 measurement Methods 0.000 description 4
- 230000008569 process Effects 0.000 description 4
- 238000001514 detection method Methods 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical class OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 2
- XUMBMVFBXHLACL-UHFFFAOYSA-N Melanin Chemical compound O=C1C(=O)C(C2=CNC3=C(C(C(=O)C4=C32)=O)C)=C2C4=CNC2=C1C XUMBMVFBXHLACL-UHFFFAOYSA-N 0.000 description 2
- 238000004880 explosion Methods 0.000 description 2
- 229920001542 oligosaccharide Polymers 0.000 description 2
- 235000011888 snacks Nutrition 0.000 description 2
- 238000010025 steaming Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- 241000209094 Oryza Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 239000011162 core material Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 210000005069 ears Anatomy 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000686 essence Substances 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000003871 intestinal function Effects 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 229930013686 lignan Natural products 0.000 description 1
- 150000005692 lignans Chemical class 0.000 description 1
- 235000009408 lignans Nutrition 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000011837 pasties Nutrition 0.000 description 1
- 239000008188 pellet Substances 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000007670 refining Methods 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 238000013112 stability test Methods 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
- A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/10—Peanut butter
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/20—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
- A23P20/25—Filling or stuffing cored food pieces, e.g. combined with coring or making cavities
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
本发明属于食品技术领域,具体指一种含益生元的低糖型黑芝麻丸及其制备方法,其为三层夹心结构,内层由黑芝麻酱、益生元、甘油和苹果纤维混合制备,呈流体状;中间层由黑芝麻粉、黑豆粉、黑米粉、黑桑葚粉、黑枸杞粉和益生元混合制备,外层由益生元、阿拉伯胶和九蒸九晒的黑芝麻粒混合制备;其中内层占比20‑40%,中间层为20‑50%,外层为5‑30%。本发明的有益效果如下:可内裹浆、外裹黑芝麻颗粒,营养丰富,结构稳定,软糯不腻、香甜可口,货架期稳定,且咬起来有爆浆感,内层流体状的浆液在储存中不外漏,且不添加蜂蜜,不添加白砂糖,含糖量低,富含膳食纤维,富含钙,食用健康。
Description
技术领域
本发明属于食品技术领域,具体指一种含益生元的低糖型黑芝麻丸及其制备方法。
背景技术
黑芝麻作为“药食同源”食材,自古以来就被认为是养生保健的佳品,其营养保健价值为人们所共识。黑芝麻含有丰富的蛋白质、矿物质、不饱和脂肪酸、维生素、木脂素类物质以及黑色素等功能成分,具有补肝益肾、益精血、乌须发、明耳目的功效。
近期很多商家推出黑芝麻丸,配方各异,有些还强调“九蒸九晒”工艺的独特性。其独立包装、服用方便,成为很多人随身携带的养生小零食。传统黑芝麻丸,将黑芝麻洗净、蒸熟后晒干,反复蒸晒九次研细末,练蜜为丸。202010347972.3一种传统无添加九蒸九晒黑芝麻丸的制作技术,公开了一种可以量化生产黑芝麻丸的制备技术,相比人工制作,降低了生产成本,提高了品质。目前黑芝麻丸结构基本上是以黑芝麻为主要原料,添加其他药食同源的原料,加入蜂蜜炼制为丸。黑芝麻丸种类单一,口感偏硬,且市场上还未有发现类似三层夹心结构,可工业化生产的低糖型黑芝麻丸。
发明内容
本发明为了解决上述现有技术中存在的缺陷和不足,提供了一种打破传统黑芝麻丸的制备方法,采用新型的工艺制作含益生元的低糖型黑芝麻丸,该黑芝麻丸特征为:具有完整的三层夹心结构,无馅心外漏,内层芯料呈流体状,有爆浆感;中间层有弹性和咀嚼性;外层芝麻粒均匀分布在黑芝麻丸体表面;内层流体状的浆液在储存中不外漏,货架期稳定,货架期可达12个月;本发明在制备工艺中不要蜂蜜进行炼制,不添加白砂糖,不添加防腐剂,不添加色素和香精,营养丰富,结构稳定,软糯不腻。其中单糖和双糖检测值≤5g/100g,膳食纤维含量10-18g/100g,钙含量为280-350mg/100g,可以实现产品低糖,高膳食纤维、高钙的特点,膳食纤维是低能量物质,糖尿病、心血管患者、减肥人群均可使用,膳食纤维有助于维持正常的肠道功能。
本发明的技术方案:一种含益生元的低糖型黑芝麻丸,其为三层夹心结构,内层由黑芝麻酱、益生元、甘油和苹果纤维混合制备,呈流体状;中间层由黑芝麻粉、黑豆粉、黑米粉、黑桑葚粉、黑枸杞粉和益生元混合制备,外层由益生元、阿拉伯胶和九蒸九晒的黑芝麻粒混合均匀包裹在中间层上;其中内层占比20-40%,中间层为20-50%,外层为5-30%;经检测,单糖和双糖检测值≤5g/100g,膳食纤维含量10g-18g/100g,钙含量为280mg-350mg/100g。
优选地,所述内层包括以下重量份的原料:黑芝麻酱700-850份,益生元50-250份,甘油50-250份,苹果纤维10-20份。
优选地,所述中间层包括以下重量份的原料:黑芝麻粉30-100份,黑米粉20-100份,黑枸杞粉20-100份,黑豆粉10-50份,黑桑葚粉20-50份,植物胶10-30份,益生元500-850份。
优选地,所述外层包括以下重量份的原料:黑芝麻粒800-900份,益生元100-200份、阿拉伯胶1-3份。
优选地,所述益生元为液体状益生元,包括液体状低聚果糖、液体状低聚木糖、液体状低聚异麦芽糖、液体状低聚半乳糖,但不限于上述陈列的液体状益生元。
优选地,内层为由黑芝麻酱850份、低聚果糖液70份、甘油70份、苹果纤维10份制备的混合物;中间层为由黑芝麻粉100份、黑豆粉60份、黑米粉60份、黑桑葚粉30份、黑枸杞粉30份、果胶20份、低聚果糖液700份制备的混合物,外层为由九蒸九晒的黑芝麻粒800份、低聚果糖液198份、阿拉伯胶2份制备的混合物;其中内层占比30%,中间层占比45%,外层占比25%。
优选地,内层为由黑芝麻酱800份、低聚异麦芽糖液95份、甘油90份、苹果纤维15份制备的混合物;中间层为由黑芝麻粉80份、黑豆粉80份、黑米粉80份、黑桑葚粉25份、黑枸杞粉20份、果胶15份、低聚异麦芽糖液700份制备的混合物,外层为由九蒸九晒的黑芝麻粒850份、低聚异麦芽糖液149份、阿拉伯胶1份制备的混合物;其中内层占比30%,中间层占比40%,外层占比30%。
一种含益生元的低糖型黑芝麻丸的制备方法,按照以下步骤制备:
(1)内层物料的调配:称取配方量的液体状益生元和甘油,混合均匀,放入50-60℃水中进行保温,然后加入配方量的黑芝麻酱,充分搅拌混合均匀,然后称取一定配方量苹果纤维,边搅拌边加入,使其粘度达到80-120mPa.s,密度为1.1-1.5g/cm3;
(2)中间层物料的调配、溶解制备:称取配方量植物胶边搅拌边加入到一定配方量的液体状益生元中,加热至沸腾,当糖度达到45-55Brix,停止加热,2-3分钟内按照配方量边搅拌边依次加入黑芝麻粉,黑米粉,黑枸杞粉,黑豆粉,黑桑葚粉,开启加热,当密度达到1.1-1.5g/cm3停止加热;
(3)将中间层物料和内层物料通过糖果机械的不同输出管道同时注入淀粉模成型;
(4)将注模成型的丸子进行干燥,干燥温度20℃-35℃,干燥湿度≤40%,干燥时间30-48h,干燥至水分为10-15%;
(5)按照配方比例将益生元和阿拉伯胶进行混合、溶解,将步骤(4)干燥后的丸子和九蒸九晒的黑芝麻粒放入抛光机中,边搅拌边加入溶解好的益生元和阿拉伯胶溶液;
(6)将步骤(5)裹好芝麻粒的黑芝麻丸再次进行干燥,干燥温度20℃-35℃,干燥湿度≤40%,干燥时间10-12h;
(7)最后进行内包装。
优选地,内层物料的密度与中间层物料的密度保持一致,范围控制在1.2-1.5g/cm3。
优选地,黑芝麻丸中单糖和双糖含量≤5g/100g,膳食纤维含量10g-18g/100g,钙含量为280mg-350mg/100g。
本发明保持内层物料和中间层物料密度一致的目的是使内层物料不上浮,不下沉,处于中间层物料的中心位置,当中间层物料凝固后,内层物料中的流动的浆液不外漏。本发明干燥方式保持干燥的目的是黑芝麻丸中的水分由内向外迁移,干燥后的黑芝麻丸口感软硬适中,咀嚼起来有弹性。
本发明的有益效果如下:打破传统黑芝麻丸的制备方法,采用新型的工艺制作黑芝麻丸,解决了裹浆难的问题,可内裹浆、外裹黑芝麻颗粒,营养丰富,结构稳定,软糯不腻、香甜可口,货架期稳定,且咬起来有爆浆感,内层流体状的浆液在储存中不外漏,且不添加蜂蜜,不添加白砂糖,可以实现产品低糖,高膳食纤维、高钙的特点,还提高了货架期的稳定性,货架期可达12个月。
本发明解决了黑芝麻丸种类单一,口感偏硬,克服了裹浆难的问题,提供了一种新型三层夹心结构的黑芝麻丸的制备工艺,该工艺可以工业化生产,相比人工制作,降低了人工成本,提高了产品品质,丰富了黑芝麻丸的种类。
具体实施方式
下面结合实施例和稳定性测试对本发明作进一步详细的说明,但并不是对本发明保护范围的限制。
实施例1
一种含益生元的黑芝麻丸,其为三层夹心结构,内层为由黑芝麻酱850份、低聚果糖液70份、甘油70份、苹果纤维10份制备的混合物,呈流体状;中间层为由黑芝麻粉100份、黑豆粉60份、黑米粉60份、黑桑葚粉30份、黑枸杞粉30份、果胶20份、低聚果糖液700份制备的混合物,外层为由九蒸九晒的黑芝麻粒800份、低聚果糖液198份、阿拉伯胶2份制备的混合物;其中内层占比30%,中间层占比45%,外层占比25%。
实施例2
一种含益生元的黑芝麻丸,其为三层夹心结构,内层为由黑芝麻酱800份、低聚异麦芽糖液95份、甘油90份、苹果纤维15份制备的混合物,呈流体状;中间层为由黑芝麻粉80份、黑豆粉80份、黑米粉80份、黑桑葚粉25份、黑枸杞粉20份、果胶15份、低聚异麦芽糖液700份制备的混合物,外层为由九蒸九晒的黑芝麻粒850份、低聚异麦芽糖液149份、阿拉伯胶1份制备的混合物;其中内层占比30%,中间层占比40%,外层占比30%。
按照实施例1和实施例2的配比制备得到的黑芝麻丸,均具备稳定的3层夹心结构,完整均匀,无破裂,无漏浆液,外层均匀包裹着黑芝麻粒,中间层质构细腻,软硬适中,内层为流体状态,一口咬下,有爆浆感。
实施例3
一种含益生元的黑芝麻丸,其为三层夹心结构,内层为由黑芝麻酱850份、低聚果糖液70份、甘油70份、苹果纤维10份制备的混合物,呈流体状;中间层为由黑芝麻粉100份、黑豆粉60份、黑米粉60份、黑桑葚粉30份、黑枸杞粉30份、果胶20份、低聚果糖液700份制备的混合物,外层为由九蒸九晒的黑芝麻粒800份、低聚果糖液198份、阿拉伯胶2份制备的混合物;其中内层占比50%,中间层占比25%,外层占比25%。
按照实施例3配比得到的黑芝麻丸,具有三层夹心结构,但是内层浆液占比大,会有部分浆液溢漏出,因此不可取。
实施例4
一种含益生元的黑芝麻丸,其为三层夹心结构,内层为由黑芝麻酱850份、低聚果糖液70份、甘油70份、苹果纤维10份制备的混合物,呈流体状;中间层为由黑芝麻粉100份、黑豆粉60份、黑米粉60份、黑桑葚粉30份、黑枸杞粉30份、果胶20份、低聚果糖液700份制备的混合物,外层为由九蒸九晒的黑芝麻粒800份、低聚果糖液198份、阿拉伯胶2份制备的混合物;其中内层占比5%,中间层占比70%,外层占比25%。
按照实施例4配比得到的黑芝麻丸,具有三层夹心结构,但是内层物料太少,无流体状,无爆浆感,因此,不可取。
实施例5
一种含益生元的黑芝麻丸,其为三层夹心结构,内层为由黑芝麻酱900份、低聚果糖液50份、甘油40份、苹果纤维10份制备的混合物,呈膏状;中间层为由黑芝麻粉100份、黑豆粉60份、黑米粉60份、黑桑葚粉30份、黑枸杞粉30份、果胶20份、低聚果糖液700份制备的混合物,外层为由九蒸九晒的黑芝麻粒800份、低聚果糖液198份、阿拉伯胶2份制备的混合物;其中内层占比30%,中间层占比45%,外层占比25%。
按照实施例5配比得到的黑芝麻丸,具有三层夹心结构,但是内层为膏状,无流体状,无爆浆感,因此,不可取。
实施例6
一种含益生元的黑芝麻丸,其为三层夹心结构,内层为由黑芝麻酱500份、低聚果糖液250份、甘油240份、苹果纤维10份制备的混合物,呈流体状;中间层为由黑芝麻粉100份、黑豆粉60份、黑米粉60份、黑桑葚粉30份、黑枸杞粉30份、果胶20份、低聚果糖液700份制备的混合物,外层为由九蒸九晒的黑芝麻粒800份、低聚果糖液198份、阿拉伯胶2份制备的混合物;其中内层占比30%,中间层占比45%,外层占比25%。
按照实施例6配比的话中间层无法包裹内层流体状的混合物, 无法制备得到的黑芝麻丸,因此,不可取。
实施例7
一种含益生元的黑芝麻丸的制备方法,其特征在于,按照以下步骤制备:
(1)内层物料的调配:首先称取低聚果糖液90份和甘油80份,将其混合均匀,放入60℃水中进行保温,然后加入黑芝麻酱820份,充分搅拌混合均匀,然后称取苹果纤维,边搅拌边加入,添加至使其粘度达到100mPa.s,密度为1.3g/cm3后停止(在60℃下测定);
(2)中间层物料的调配、溶解制备:称取果胶15份边搅拌边加入到750份的低聚果糖液中,加热至沸腾,当糖度达到55Brix,停止加热,2-3分钟内边搅拌边依次加入90份黑芝麻粉,70份黑米粉,25份黑枸杞粉,25份黑豆粉,25份黑桑葚粉,开启加热,当密度达到1.3g/cm3停止加热;
(3)中间层物料占比45%和内层物料占比30%,将两种物料通过糖果机械的不同输出管道同时注入淀粉模成型;
(4)将注模成型的丸子进行干燥,干燥温度25℃,干燥湿度≤40%,干燥时间48h,干燥至水分为15%;
(5)按照配方比例将益生元和阿拉伯胶进行混合、溶解,将步骤(4)干燥后的丸子和九蒸九晒的黑芝麻粒放入抛光机中,边搅拌边加入溶解好的益生元和阿拉伯胶溶液;
(6)将步骤(5)裹好芝麻粒的黑芝麻丸再次进行干燥,干燥温度25℃,干燥湿度≤40%,干燥时间12h;
由实施例7的制备方法得到的黑芝麻丸内层物料不上浮,不下沉,处于中间层物料的中心位置,当中间层物料凝固后,内层物料中的流动的浆液不外漏;黑芝麻丸口感软硬适中,具有爆浆感,有弹性和咀嚼性。
实施例8
将实施例1、实施例2制备的黑芝麻丸,按照GB5009.8《食品中果糖、葡萄糖、蔗糖、麦芽糖、乳糖的测定》中第一法进行测定单糖和双糖的含量,按照GB5009.88《食品中膳食纤维的测定》测定膳食纤维含量,按照GB5009.92《食品中钙的测定》第一法测定钙含量。检测结果如表1所示。
表1 黑芝麻丸中单双糖,膳食纤维和钙含量的测定结果
检测项目 | 实施例1 | 实施例2 |
单糖和双糖,g/100g | 3.5 | 2.8 |
膳食纤维,g/100g | 18 | 14 |
钙,mg/100g | 300 | 330 |
将实施例1-4制备的黑芝麻丸放在37℃±2℃、相对湿度为75%±5%条件下,做加速试验考察其稳定性。
考察内层物料、中间层物料、外层物料占比对黑芝麻丸形成及保质期性能的影响,对比测试结果如表2所示:
表2 实施例1-4黑芝麻丸的质地、口感和加速测试稳定性对比情况
本发明打破传统黑芝麻丸的制备方法,采用新型的工艺制作黑芝麻丸,解决了裹浆难的问题,可内裹浆、外裹黑芝麻颗粒,营养丰富,结构稳定,软糯不腻、香甜可口,货架期稳定,且咬起来有爆浆感,内层流体状的浆液在储存中不外漏,且不添加蜂蜜,不添加白砂糖,低糖高膳食纤维高钙,食用健康,还提高了货架期的稳定性,货架期可达12个月。
Claims (10)
1.一种含益生元的低糖型黑芝麻丸,其特征在于:其为三层夹心结构,内层由黑芝麻酱、益生元、甘油和苹果纤维混合制备,呈流体状;中间层由黑芝麻粉、黑豆粉、黑米粉、黑桑葚粉、黑枸杞粉和益生元混合制备,外层由益生元、阿拉伯胶和九蒸九晒的黑芝麻粒混合制备;其中内层占比20-40%,中间层为20-50%,外层为5-30%。
2.如权利要求1所述的一种含益生元的低糖型黑芝麻丸,其特征在于:所述内层包括以下重量份的原料:黑芝麻酱700-850份,益生元50-250份,甘油50-250份,苹果纤维10-20份。
3.如权利要求1所述一种含益生元的低糖型黑芝麻丸,其特征在于:所述中间层包括以下重量份的原料:黑芝麻粉30-100份,黑米粉20-100份,黑枸杞粉20-100份,黑豆粉10-50份,黑桑葚粉20-50份,植物胶10-30份,益生元500-850份。
4.如权利要求1所述的一种含益生元的低糖型黑芝麻丸,其特征在于:所述外层包括以下重量份的原料:黑芝麻粒800-900份,益生元100-200份、阿拉伯胶1-3份。
5.如权利要求1所述的一种含益生元的低糖型黑芝麻丸,其特征在于:所述益生元为液体状益生元,包括液体状低聚果糖、液体状低聚木糖、液体状低聚异麦芽糖、液体状低聚半乳糖,但不限于上述陈列的液体状益生元。
6.如权利要求5所述的一种含益生元的低糖型黑芝麻丸,其特征在于:内层为由黑芝麻酱850份、低聚果糖液70份、甘油70份、苹果纤维10份制备的混合物;中间层为由黑芝麻粉100份、黑豆粉60份、黑米粉60份、黑桑葚粉30份、黑枸杞粉30份、果胶20份、低聚果糖液700份制备的混合物,外层为由九蒸九晒的黑芝麻粒800份、低聚果糖液198份、阿拉伯胶2份制备的混合物;其中内层占比30%,中间层占比45%,外层占比25%。
7.如权利要求5所述的一种含益生元的低糖型黑芝麻丸,其特征在于:内层为由黑芝麻酱800份、低聚异麦芽糖液95份、甘油90份、苹果纤维15份制备的混合物;中间层为由黑芝麻粉80份、黑豆粉80份、黑米粉80份、黑桑葚粉25份、黑枸杞粉20份、果胶15份、低聚异麦芽糖液700份制备的混合物,外层为由九蒸九晒的黑芝麻粒850份、低聚异麦芽糖液149份、阿拉伯胶1份制备的混合物;其中内层占比30%,中间层占比40%,外层占比30%。
8.一种如权利要求1所述的含益生元的低糖型黑芝麻丸的制备方法,其特征在于,按照以下步骤制备:
(1)内层物料的调配:称取配方量的液体状益生元和甘油,混合均匀,放入50-60℃水中进行保温,然后加入配方量的黑芝麻酱,充分搅拌混合均匀,然后称取一定配方量苹果纤维,边搅拌边加入,使其粘度达到80-120mPa.s,密度为1.1-1.5g/cm3;
(2)中间层物料的调配、溶解制备:称取配方量植物胶边搅拌边加入到一定配方量的液体状益生元中,加热至沸腾,当糖度达到45-55Brix,停止加热,2-3分钟内按照配方量边搅拌边依次加入黑芝麻粉,黑米粉,黑枸杞粉,黑豆粉,黑桑葚粉,开启加热,当密度达到1.1-1.5g/cm3停止加热;
(3)将中间层物料和内层物料通过糖果机械的不同输出管道同时注入淀粉模成型;
(4)将注模成型的丸子进行干燥,干燥温度20℃-35℃,干燥湿度≤40%,干燥时间30-48h,干燥至水分为10-15%;
(5)按照配方比例将益生元和阿拉伯胶进行混合、溶解备用,将步骤(4)干燥后的丸子和九蒸九晒的黑芝麻粒放入抛光机中,边搅拌边加入溶解好的益生元和阿拉伯胶溶液;
(6)将步骤(5)裹好芝麻粒的黑芝麻丸再次进行干燥,干燥温度20℃-35℃,干燥湿度≤40%,干燥时间10-12h;
(7)最后进行内包装。
9.如权利要求8所述的含益生元的低糖型黑芝麻丸的制备方法,其特征在于:内层物料的密度与中间层物料的密度保持一致,范围控制在1.2-1.5g/cm3。
10.根据权利要求8制备的一种含益生元的低糖型黑芝麻丸,其特征在于:黑芝麻丸中单糖和双糖含量≤5g/100g,膳食纤维含量10g-18g/100g,钙含量为280mg-350mg/100g。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202111169463.7A CN113826856A (zh) | 2021-10-08 | 2021-10-08 | 一种含益生元的低糖型黑芝麻丸及其制备方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202111169463.7A CN113826856A (zh) | 2021-10-08 | 2021-10-08 | 一种含益生元的低糖型黑芝麻丸及其制备方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN113826856A true CN113826856A (zh) | 2021-12-24 |
Family
ID=78968353
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN202111169463.7A Pending CN113826856A (zh) | 2021-10-08 | 2021-10-08 | 一种含益生元的低糖型黑芝麻丸及其制备方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN113826856A (zh) |
Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN106912667A (zh) * | 2017-01-24 | 2017-07-04 | 上海来伊份股份有限公司 | 一种含益生元的低糖蜜饯产品及其制备方法 |
CN107744089A (zh) * | 2017-10-31 | 2018-03-02 | 三只松鼠股份有限公司 | 一种血糯米馅料及其制作工艺 |
CN110892936A (zh) * | 2019-12-03 | 2020-03-20 | 山西汾河牡丹生物科技股份有限公司 | 一种牡丹花黑芝麻丸及其制备方法 |
-
2021
- 2021-10-08 CN CN202111169463.7A patent/CN113826856A/zh active Pending
Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN106912667A (zh) * | 2017-01-24 | 2017-07-04 | 上海来伊份股份有限公司 | 一种含益生元的低糖蜜饯产品及其制备方法 |
CN107744089A (zh) * | 2017-10-31 | 2018-03-02 | 三只松鼠股份有限公司 | 一种血糯米馅料及其制作工艺 |
CN110892936A (zh) * | 2019-12-03 | 2020-03-20 | 山西汾河牡丹生物科技股份有限公司 | 一种牡丹花黑芝麻丸及其制备方法 |
Non-Patent Citations (1)
Title |
---|
FOODAILY每日食品: "2021年全渠道GMV破10亿元,「老金磨方」想成为黑芝麻丸的品类代名词", 《食业头条,HTTPS://WWW.SHIYETOUTIAO.CN/ARTICLE/106591.HTML》, pages 1 - 6 * |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN102232522B (zh) | 一种方便米饭的生产方法 | |
CN101485357B (zh) | 一种即食莲子及其制备方法 | |
CN109965073A (zh) | 一种健胃消食的凝胶糖果及其制备方法 | |
CN115812824A (zh) | 一种益生菌爆珠软糖及其制备 | |
CN111466425A (zh) | 一种低碳水化合物亚麻籽坚果薄脆饼及其制备方法 | |
CN102550776B (zh) | 一种青稞红枣食品的制备方法 | |
CN109892662A (zh) | 一种清肠轻身竹笋清香膳食纤维珍珠丸/膏 | |
KR100614056B1 (ko) | 변비와 장기능 개선을 위한 기능성 식이섬유 보충용 식품및 그 제조방법 | |
CN109619563A (zh) | 一种保健食品糕点及其制备工艺 | |
CN106070944A (zh) | 一种凝胶糖果及其生产工艺 | |
CN113826856A (zh) | 一种含益生元的低糖型黑芝麻丸及其制备方法 | |
CN107028209A (zh) | 一种咀嚼胶皮及其制备方法与应用 | |
CN111567660A (zh) | 一种接骨木花风味软糖及其制备方法 | |
RU2614373C1 (ru) | Способ производства зефира | |
RU2354130C2 (ru) | Способ производства халвы | |
CN108013334B (zh) | 一种清肺糯米团及其制作方法 | |
CN105767967A (zh) | 一种火龙果果皮糕及其制备方法 | |
AU2021107154A4 (en) | An easy chewing gel candy with transparent skin and preparation method thereof | |
CN102511626B (zh) | 一种软硬双层凝胶果仁糖果及其制备方法 | |
CN108617833A (zh) | 红枣棉花糖及制作方法 | |
CN112889979A (zh) | 一种高纤黑巧克力减肥代餐及其制作工艺 | |
CN110463809A (zh) | 一种低糖崇明糕的制备方法 | |
CN113875870A (zh) | 一种活性益生菌软糖及其制备方法 | |
RU2735428C1 (ru) | Способ производства мармелада | |
RU2642636C1 (ru) | Способ производства зефира |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
SE01 | Entry into force of request for substantive examination | ||
SE01 | Entry into force of request for substantive examination |