CN113854331A - 一种低热量烘焙用糖浆 - Google Patents
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/181—Sugars or sugar alcohols
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- A—HUMAN NECESSITIES
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- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
- A21D13/062—Products with modified nutritive value, e.g. with modified starch content with modified sugar content; Sugar-free products
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/145—Acids, anhydrides or salts thereof
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
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Abstract
一种低热量烘焙用糖浆,包括如下重量份数的物质组成:果糖糖浆45‑80份;麦芽糖浆10‑40份;山梨糖醇1‑7份,聚葡萄糖2‑18份;异麦芽酮糖醇0‑3份;三氯蔗糖0.8‑1.4份;甜蜜素0.1‑0.2份。本发明果糖受热易分解,且加热时能够发生美拉德反应,果糖的吸湿保潮性能优于蔗糖,麦芽糖可以延长焙烤食品的货架期,且具有抗陈化特性。聚葡萄糖可以调节血脂,减少脂肪的堆积,防止肥胖等功效,另外,会使糖分吸收缓慢,从而降低餐后血糖水平。将其三种配料以一定的比例调配而成制备烘焙专用糖浆,不仅提升烘焙制品的色泽和口感,还延长货架期,降低热量,降低糖分的吸收速度。
Description
技术领域
本发明属于烘焙生产用糖领域,具体地说是一种低热量烘焙用糖浆。
背景技术
随着社会的不断发展,人们的生活水平在不断提高,随着生活水平提高,烘焙产品的花样不断翻新,烘焙制品的需求也不断上涨,自2016-2020年以来,烘焙市场规模呈逐年递增趋势,2020年达到5590亿元左右。随着消费观念的转变,健康化及功能化烘焙食品已然成为发展趋势,但是目前很多烘焙产品在制备过程中会添加蔗糖来进行调味,由于蔗糖具有高热量,社区过量容易引发肥胖,故而目前需要“无蔗糖、低热量”的烘焙用糖糖浆,降低烘焙食品的热量。
发明内容
本发明提供一种低热量烘焙用糖浆,用以解决现有技术中的缺陷。
本发明通过以下技术方案予以实现:
一种低热量烘焙用糖浆,包括如下重量份数的物质组成:
果糖糖浆45-80份;麦芽糖浆10-40份;山梨糖醇1-7份,聚葡萄糖2-18份;异麦芽酮糖醇0-3份;三氯蔗糖0.8-1.4份;甜蜜素0.1-0.2份。
如上所述的一种低热量烘焙用糖浆,其制备方法包括如下步骤:
步骤一:准确称量果糖糖浆,麦芽糖浆,山梨糖醇,聚葡萄糖,异麦芽酮糖醇,三氯蔗糖,甜蜜素;
步骤二:将果糖糖浆与麦芽糖浆混合均匀,得混合糖浆;
步骤三:将山梨糖醇,聚葡萄糖,异麦芽酮糖醇混合均匀,加入步骤二所得的混合糖浆中搅拌均匀;
步骤四:将三氯蔗糖与甜蜜素加水溶解后加入步骤三所得的混合体系中并搅拌至糖浆清澈;
步骤五:加水调整步骤四中所得糖浆浓度;
步骤六:除菌,过滤,分装既得成品。
如上所述的一种低热量烘焙用糖浆,所述的步骤三中三氯蔗糖配成5%溶度的三氯蔗糖溶液使用。
如上所述的一种低热量烘焙用糖浆,所述的步骤三中甜蜜素配成1%溶度的甜蜜素溶液使用。
如上所述的一种低热量烘焙用糖浆,所述的步骤五中调整至糖浆中固形物含量达78%-82%。
本发明的优点是:本发明果糖受热易分解,且加热时能够发生美拉德反应,果糖的吸湿保潮性能优于蔗糖,麦芽糖可以延长焙烤食品的货架期,且具有抗陈化特性。聚葡萄糖可以调节血脂,减少脂肪的堆积,防止肥胖等功效,另外,会使糖分吸收缓慢,从而降低餐后血糖水平。将其三种配料以一定的比例调配而成制备烘焙专用糖浆,不仅提升烘焙制品的色泽和口感,还延长货架期,降低热量,降低糖分的吸收速度。
附图说明
为了更清楚地说明本发明实施例或现有技术中的技术方案,下面将对实施例或现有技术描述中所需要使用的附图作一简单地介绍,显而易见地,下面描述中的附图是本发明的一些实施例,对于本领域普通技术人员来讲,在不付出创造性劳动性的前提下,还可以根据这些附图获得其他的附图。
图1是本发明实施例1的检测报告;
图2是本发明实施例1的烘焙面包图片;
图3是本发明实施例2的烘焙面包图片;
图4是本发明实施例3的烘焙面包图片;
图5是本发明实施例4的烘焙面包图片;
图6是本发明实施例1的烘焙面包图片;
图7是本发明实施例2的烘焙面包图片;
图8是本发明实施例1的烘焙饼干图片;
图9是本发明实施例2的烘焙饼干图片。
具体实施方式
为使本发明实施例的目的、技术方案和优点更加清楚,下面将结合本发明实施例中的附图,对本发明实施例中的技术方案进行清楚、完整地描述,显然,所描述的实施例是本发明一部分实施例,而不是全部的实施例。基于本发明中的实施例,本领域普通技术人员在没有作出创造性劳动前提下所获得的所有其他实施例,都属于本发明保护的范围。
实施例1
步骤一:按照如下重量称取各原料;
主辅料 | 添加量(g) | 百分比(%) |
果葡糖浆 | 80 | 77.97 |
麦芽糖浆 | 10 | 9.70 |
山梨糖醇 | 1 | 0.97 |
聚葡萄糖 | 8 | 7.80 |
异麦芽酮糖醇 | 2 | 1.95 |
三氯蔗糖 | 1.4 | 1.36 |
甜蜜素 | 0.2 | 0.19 |
步骤二:将果糖糖浆与麦芽糖浆混合均匀,得混合糖浆;
步骤三:将山梨糖醇,聚葡萄糖,异麦芽酮糖醇混合均匀,加入步骤二所得的混合糖浆中搅拌均匀;
步骤四:将三氯蔗糖与甜蜜素加水配成5%溶度的三氯蔗糖溶液和1%溶度的甜蜜素溶液,然后加入步骤三所得的混合体系中并搅拌至糖浆清澈;
步骤五:加水调整步骤四中所得糖浆浓度整至糖浆中固形物含量达80%;
步骤六:除菌,过滤,备用。
实施例2
步骤一:按照如下重量称取各原料;
主辅料 | 添加量(g) | 百分比(%) |
果葡糖浆 | 50 | 48.59 |
麦芽糖浆 | 30 | 29.15 |
山梨糖醇 | 7 | 6.80 |
聚葡萄糖 | 12 | 11.66 |
异麦芽酮糖醇 | 3 | 2.92 |
三氯蔗糖 | 0.8 | 0.78 |
甜蜜素 | 0.1 | 0.10 |
步骤二:将果糖糖浆与麦芽糖浆混合均匀,得混合糖浆;
步骤三:将山梨糖醇,聚葡萄糖,异麦芽酮糖醇混合均匀,加入步骤二所得的混合糖浆中搅拌均匀;
步骤四:将三氯蔗糖与甜蜜素加水配成5%溶度的三氯蔗糖溶液和1%溶度的甜蜜素溶液,然后加入步骤三所得的混合体系中并搅拌至糖浆清澈;
步骤五:加水调整步骤四中所得糖浆浓度整至糖浆中固形物含量达80%;
步骤六:除菌,过滤,备用。
实施例3
步骤一:按照如下重量称取各原料;
步骤二:将果糖糖浆与麦芽糖浆混合均匀,得混合糖浆;
步骤三:将山梨糖醇,聚葡萄糖,异麦芽酮糖醇混合均匀,加入步骤二所得的混合糖浆中搅拌均匀;
步骤四:将三氯蔗糖与甜蜜素加水配成5%溶度的三氯蔗糖溶液和1%溶度的甜蜜素溶液,然后加入步骤三所得的混合体系中并搅拌至糖浆清澈;
步骤五:加水调整步骤四中所得糖浆浓度整至糖浆中固形物含量达80%;
步骤六:除菌,过滤,备用。
实施例4
步骤一:按照如下重量称取各原料;
主辅料 | 添加量(g) | 百分比(%) |
果葡糖浆 | 70 | 69.97 |
麦芽糖浆 | 20 | 19.99 |
山梨糖醇 | 2 | 2.00 |
聚葡萄糖 | 2 | 2.00 |
异麦芽酮糖醇 | 5 | 5.00 |
三氯蔗糖 | 0.9 | 0.90 |
甜蜜素 | 0.15 | 0.15 |
步骤二:将果糖糖浆与麦芽糖浆混合均匀,得混合糖浆;
步骤三:将山梨糖醇,聚葡萄糖,异麦芽酮糖醇混合均匀,加入步骤二所得的混合糖浆中搅拌均匀;
步骤四:将三氯蔗糖与甜蜜素加水配成5%溶度的三氯蔗糖溶液和1%溶度的甜蜜素溶液,然后加入步骤三所得的混合体系中并搅拌至糖浆清澈;
步骤五:加水调整步骤四中所得糖浆浓度整至糖浆中固形物含量达80%;
步骤六:除菌,过滤,备用。
实施例5
步骤一:按照如下重量称取各原料;
主辅料 | 添加量(g) | 百分比(%) |
果葡糖浆 | 45 | 44.09 |
麦芽糖浆 | 40 | 39.19 |
山梨糖醇 | 3.7 | 3.63 |
聚葡萄糖 | 12 | 11.76 |
异麦芽酮糖醇 | 0 | 0.00 |
三氯蔗糖 | 1.2 | 1.18 |
甜蜜素 | 0.16 | 0.16 |
步骤二:将果糖糖浆与麦芽糖浆混合均匀,得混合糖浆;
步骤三:将山梨糖醇,聚葡萄糖,异麦芽酮糖醇混合均匀,加入步骤二所得的混合糖浆中搅拌均匀;
步骤四:将三氯蔗糖与甜蜜素加水配成5%溶度的三氯蔗糖溶液和1%溶度的甜蜜素溶液,然后加入步骤三所得的混合体系中并搅拌至糖浆清澈;
步骤五:加水调整步骤四中所得糖浆浓度整至糖浆中固形物含量达80%;
步骤六:除菌,过滤,备用。
使用实施例1-4的糖浆进行烘焙制备试验,制备出的饼干和面包口感良好,能够在低热量的前提下起到代替蔗糖作用,同时由图一可知本申请制备出的糖浆符合健康标准,从而替代蔗糖广泛应用。
最后应说明的是:以上实施例仅用以说明本发明的技术方案,而非对其限制;尽管参照前述实施例对本发明进行了详细的说明,本领域的普通技术人员应当理解: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;而这些修改或者替换,并不使相应技术方案的本质脱离本发明各实施例技术方案的精神和范围。
Claims (5)
1.一种低热量烘焙用糖浆,其特征在于:包括如下重量份数的物质组成:
果糖糖浆45-80份;麦芽糖浆10-40份;山梨糖醇1-7份,聚葡萄糖2-18份;异麦芽酮糖醇0-3份;三氯蔗糖0.8-1.4份;甜蜜素0.1-0.2份。
2.根据权利要求1所述的一种低热量烘焙用糖浆,其特征在于:其制备方法包括如下步骤:
步骤一:准确称量果糖糖浆,麦芽糖浆,山梨糖醇,聚葡萄糖,异麦芽酮糖醇,三氯蔗糖,甜蜜素;
步骤二:将果糖糖浆与麦芽糖浆混合均匀,得混合糖浆;
步骤三:将山梨糖醇,聚葡萄糖,异麦芽酮糖醇混合均匀,加入步骤二所得的混合糖浆中搅拌均匀;
步骤四:将三氯蔗糖与甜蜜素加水溶解后加入步骤三所得的混合体系中并搅拌至糖浆清澈;
步骤五:加水调整步骤四中所得糖浆浓度;
步骤六:除菌,过滤,分装既得成品。
3.根据权利要求2所述的一种低热量烘焙用糖浆,其特征在于:所述的步骤三中三氯蔗糖配成5%溶度的三氯蔗糖溶液使用。
4.根据权利要求2所述的一种低热量烘焙用糖浆,其特征在于:所述的步骤三中甜蜜素配成1%溶度的甜蜜素溶液使用。
5.根据权利要求1所述的一种低热量烘焙用糖浆,其特征在于:所述的步骤五中调整至糖浆中固形物含量达78%-82%。
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CN110800984A (zh) * | 2019-12-02 | 2020-02-18 | 保龄宝生物股份有限公司 | 一种低热量混合糖浆及其制备方法 |
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CN110800984A (zh) * | 2019-12-02 | 2020-02-18 | 保龄宝生物股份有限公司 | 一种低热量混合糖浆及其制备方法 |
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