CN113892540A - Composite soft sweet and preparation method thereof - Google Patents
Composite soft sweet and preparation method thereof Download PDFInfo
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- CN113892540A CN113892540A CN202111208768.4A CN202111208768A CN113892540A CN 113892540 A CN113892540 A CN 113892540A CN 202111208768 A CN202111208768 A CN 202111208768A CN 113892540 A CN113892540 A CN 113892540A
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Classifications
-
- 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
- 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
- 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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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Nutrition Science (AREA)
- Botany (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention belongs to the technical field of food production, and particularly relates to a compound soft sweet which is based on a sea buckthorn leaf extract and is beneficial to maintaining the healthy level of blood fat and a preparation method thereof. The composite soft sweet is prepared by using sea buckthorn leaf extract, kudzu root extract, mulberry leaf extract, red yeast rice and other plant herbs as main materials, agar and gelatin as main coagulants, and polydextrose, trehalose, maltitol, resistant dextrin and sucrose as auxiliary materials through the production processes of scientific formula, extract, sol, sugar dissolving, blending, pouring, packaging and the like. The product has the characteristic of low sugar, can exert the synergistic effect compared with the independent use of the main materials, is more beneficial to maintaining the healthy level of blood fat, and can effectively improve the blood fat level through a dietary approach, thereby meeting the requirements of people on healthy food which is beneficial to maintaining the healthy level of blood fat.
Description
Technical Field
The invention relates to the technical field of food production, in particular to a compound soft sweet which is based on seabuckthorn leaf extract and is beneficial to maintaining the healthy level of blood fat and a preparation method thereof.
Background
Hyperlipoproteinemia is a common disorder of blood lipid metabolism that can cause various complications, such as arteriosclerosis, coronary heart disease, cerebral infarction, visual deterioration, and the like. In recent years, the population suffering from hyperlipidemia has been increasing and is in a trend of being younger due to the improvement of living standard and the change of dietary structure. Therefore, the search for safe and effective methods for preventing and treating hyperlipidemia and reducing related morbidity becomes an urgent requirement of the current society. Clinical practice shows that the ideal effect of simply applying the medicine to treat hyperlipemia is difficult to achieve, and long-term medicine treatment has certain toxic and side effects on human bodies. Therefore, the medicinal and edible plants are applied to adjust the blood fat, so that the medicinal and edible plants have good market value and development prospect.
At present, novel common food containing health care ingredients is rising, and functional food in the form of common food is increasingly becoming the trend of development. The soft sweets are candies with high moisture content, softness, elasticity and toughness, and in recent years, functional soft sweets containing medicinal and edible components and having proper mouthfeel become a new favorite in the field of food development due to rich nutrition and unique flavor.
Disclosure of Invention
The invention aims to provide a preparation method of a compound soft sweet which is based on a sea buckthorn leaf extract and is beneficial to maintaining the blood lipid health level.
The technical scheme for realizing the invention is as follows:
a composite soft candy helpful for maintaining blood lipid health level is prepared from main materials of plant herbs including folium Hippophae extract, radix Puerariae extract, folium Mori extract, and red rice, main coagulator including agar and gelatin, and auxiliary materials including polydextrose, trehalose, maltitol, resistant dextrin and sucrose by mixing, making into soft candy, and making into soft candy.
The ingredients of the compound soft sweet product comprise the following main materials in parts by weight: 1-5 parts of medicinal and edible extract (prepared from 1-4 parts of seabuckthorn leaf extract, 1-4 parts of kudzu root extract, 1-4 parts of mulberry leaf extract and 1 part of red yeast rice). 1-1.5 parts of agar, 8-12 parts of gelatin, 5-15 parts of cane sugar and 0.1-0.5 part of citric acid.
Preferably, the compound soft sweet comprises 3.3 parts of extract of homology of medicine and food (prepared from 3 parts of seabuckthorn leaf extract, 3 parts of kudzu root extract, 3 parts of mulberry leaf extract and 1 part of red yeast rice), 1.5 parts of agar, 12 parts of gelatin, 10 parts of sucrose and 0.5 part of citric acid.
The preparation method of the compound soft sweet comprises the following steps: weighing the sea buckthorn extract, the kudzu root extract, the mulberry leaf extract and the red yeast rice according to the proportion, adding the sea buckthorn extract, the kudzu root extract, the mulberry leaf extract and the red yeast rice into 50% ethanol, stirring and dissolving the mixture, and concentrating the mixture in an oven to obtain extract; mixing gelatin with water, standing at room temperature for a certain time to obtain gel, dissolving in water bath, sieving, and keeping in the water bath to obtain gelatin solution; mixing agar and sucrose, adding water, stirring, heating and stirring until the agar and sucrose are completely melted to obtain agar solution; mixing polydextrose, maltitol, trehalose and resistant dextrin, adding water, heating to boil sugar, stopping heating when the sugar boiling temperature is 110-120 ℃, and preparing mixed sugar liquid; mixing the sugar solution with melted gelatin and agar solution, standing, adding essence or citric acid and extract, stirring, molding, cooling, demolding, drying, and packaging to obtain the final product.
As a further scheme of the invention: the preparation method of the compound soft sweet comprises the following steps:
step one, weighing the sea buckthorn extract, the kudzu root extract, the mulberry leaf extract and the red yeast rice in proportion, adding the sea buckthorn extract, the kudzu root extract, the mulberry leaf extract and the red yeast rice into 50% ethanol according to the material-liquid ratio of 1:1, stirring and dissolving, and concentrating in a 50 ℃ oven to obtain the extract of the homology of medicine and food.
Step two, mixing gelatin and water in a volume ratio of 2:3, standing at room temperature for 30min to prepare jelly, carrying out sol in a water bath at 80 ℃, filtering through a 80-mesh sieve, and carrying out heat preservation in the water bath to obtain a gelatin solution;
step three, mixing agar and sucrose with the mass of 6 times, adding water with the volume of 20 times of that of the agar, uniformly stirring, and heating and stirring until the agar and the sucrose are completely melted to obtain an agar solution;
step four, mixing polydextrose, maltitol, trehalose and resistant dextrin, adding water with the mass volume of 30%, heating and decocting sugar, wherein the sugar decocting temperature is 110-120 ℃, and stopping heating to obtain a mixed sugar solution;
and step five, uniformly mixing the sugar solution with the melted gelatin and agar solution, standing, adding essence or citric acid and the extract of the medicinal and edible homologous extract, uniformly stirring, casting and molding, cooling, demolding, drying and packaging to obtain a finished product.
Preferably, the preparation method of the seabuckthorn leaf extract comprises the steps of removing impurities from seabuckthorn leaves, drying, adding petroleum ether according to the material-liquid ratio of 1: 6-10, soaking, heating and refluxing for 1-2 hours in water bath at 60-80 ℃, filtering, adding petroleum ether, heating and refluxing for 1-2 hours, filtering, drying filter residues, and waiting for extraction; extracting for multiple times at 80 ℃ by taking an ethanol solution as an extracting agent, wherein the material-liquid ratio is 1: 6-10, filtering an extracting solution to obtain a filtrate, and concentrating and drying the filtrate in vacuum to obtain the plant extract.
As a further scheme of the invention: the folium Hippophae extract is prepared by removing impurities from folium Hippophae, drying, soaking in petroleum ether at a ratio of 1:8 for 1 hr, heating and refluxing in water bath at 70 deg.C for 1.5 hr, filtering, adding petroleum ether, heating and refluxing for 1 hr, filtering, and drying the residue for extraction. Extracting with 65% ethanol solution at 80 deg.C for 1 hr for 3 times at a material-to-liquid ratio of 1:8, filtering the extractive solution to obtain filtrate, and vacuum concentrating and drying the filtrate.
Preferably, the preparation method of the kudzu root extract comprises the following steps: weighing dried radix puerariae powder, adding ethanol according to the material-liquid ratio of 1: 15-25, extracting for 2-3 hours in a constant-temperature water bath at 80-100 ℃, centrifuging to obtain a supernatant, performing rotary evaporation and concentration to recover ethanol, and performing vacuum freeze drying to obtain the radix puerariae powder.
As a further scheme of the invention: the preparation method of radix Puerariae extract comprises weighing dried radix Puerariae powder, adding 75% ethanol at a ratio of 1:20, extracting in 80 deg.C constant temperature water bath for 2.5 hr, centrifuging to obtain supernatant, rotary evaporating, concentrating, recovering ethanol, and vacuum freeze drying.
Preferably, the preparation method of the mulberry leaf extract comprises the following steps: weighing mulberry leaf dry powder, adding 50% ethanol-water according to the material-liquid ratio of 1: 10-20, performing reflux extraction for 2-4 hours, centrifuging, filtering to obtain a supernatant, performing rotary evaporation and concentration to recover ethanol, and performing vacuum freeze drying to obtain the mulberry leaf powder.
As a further scheme of the invention: the preparation method of the mulberry leaf extract comprises the steps of weighing mulberry leaf dry powder, adding 50% ethanol-water according to the material-liquid ratio of 1:15, refluxing and extracting for 3 hours, centrifuging, filtering to obtain supernatant, performing rotary evaporation and concentration to recover ethanol, and performing vacuum freeze drying to obtain the mulberry leaf extract.
As a further scheme of the invention: the preparation method of the medicinal and edible extract comprises weighing fructus Hippophae extract, radix Puerariae extract, folium Mori extract, and red rice at a certain ratio, adding into 50% ethanol at a ratio of 1:1, stirring for dissolving, and concentrating in 50 deg.C oven to obtain medicinal and edible extract with density of 1.3.
The total flavonoids of the compound soft sweets are more than or equal to 0.5 percent, can play a synergistic interaction role, and has stronger effect of helping to maintain the healthy level of blood fat.
The invention has the advantages and beneficial effects that:
the invention takes extracts of natural plants including seabuckthorn leaves, kudzuvine roots and mulberry leaves and red yeast rice as main raw materials, and prepares the compound soft sweets through enriched active ingredients; and compared with the single use of all the raw materials, the compound soft sweet disclosed by the invention plays a synergistic effect, has a stronger biological function which is beneficial to maintaining the health level of blood fat, is low in sugar, and can become an effective mode of potential dietary intervention.
Detailed Description
The present invention will be described in further detail with reference to examples, but the scope of the present invention is not to be construed as being limited thereto.
Example 1: procedure for preparing the Compound fondant of the invention
(1) Preparing a medicinal and edible extract: taking 30g of each of the seabuckthorn extract, the kudzu root extract and the mulberry leaf extract and 10g of red yeast rice, adding 100mL of 50% ethanol, stirring and dissolving, and concentrating in a 50 ℃ oven until the relative density is about 1.3.
(2) Gelatin sol: selecting gelatin with freezing power of above 220g, mixing 360g gelatin with water at a ratio of 2:3, standing at room temperature for 30min to obtain jelly, performing sol in 80 deg.C water bath until no clear particles are in the sol, filtering with 80 mesh sieve, and maintaining the temperature in the water bath.
(3) Agar sol: mixing agar 45g and sucrose 300g, adding water 20 times of agar volume, stirring, heating and stirring until agar and sucrose are completely melted, and the liquid is clear and uniform.
(4) Sugar dissolving: 575g of polydextrose, 575g of maltitol, 500g of trehalose and 200g of resistant dextrin are added together, 30% by mass volume of water is added, sugar is dissolved by heating, the sugar boiling temperature is 110-120 ℃, and the heating is stopped.
(5) Filtering, uniformly mixing and standing: filtering out impurities and foreign matters with a filter screen of 80 meshes or above, mixing the sugar solution with melted gelatin solution and agar solution, and standing.
(6) Blending: adding 100g of extract of medicinal and edible materials and 15g of citric acid into the above mixed solution, and stirring.
(7) Pouring: 3000g of prepared sugar liquid is quickly poured into a soft sweet mold for standing, and after coagulation and forming, demoulding, drying and packaging can be carried out.
(8) The main functional components of the product of the invention are more than or equal to 0.5 percent of total flavone.
Example 2: quadrature test of main ingredient of soft candy
Three factors are set in the orthogonal test, namely the gelatin content, the content of the main material of the extract of the medicinal and edible extract and the citric acid content. The gelatin content is set at three levels, namely gelatin concentration of 8%, 10% and 12%. The main material content is set at three levels, 1.67%, 3.3% and 5%. The citric acid content is set at three levels, which are 0.1%, 0.3% and 0.5%. The orthogonal experimental design is shown in table 1.
TABLE 1 orthogonal test design for major ingredients in fondant
L9(34) The results of the orthogonal test of the main ingredients of the soft candy show that the influence of the main ingredients of the soft candy is A in sequence>B>C, the gelatin concentration has the greatest influence on the sensory evaluation of the soft sweets, the main material addition amount is added, the citric acid addition amount is added, and the optimal combination is A3 B2 C3Namely, the gelatin concentration is 12%, the addition amount of the medicinal and edible main material is 3.3%, and the addition amount of the citric acid is 0.5%.
Example 3: the synergistic effect of the composite soft sweet is beneficial to the in vivo functional evaluation for maintaining the healthy level of blood fat
Test examples 1, 2, and 3 are low, medium, and high dose groups of the compound jelly prepared in example 1, respectively;
comparative example 1 in example 1, only the hippophae rhamnoides extract was added, and the pueraria lobata extract, the mulberry leaf extract, and the monascus purpureus were not added;
comparative example 2 in example 1, only pueraria extract was added, and sea buckthorn extract, mulberry leaf extract, and red yeast rice were not added;
comparative example 3 in example 1, only the mulberry leaf extract was added, and the sea buckthorn extract, the pueraria extract, and the red yeast rice were not added;
comparative example 4 in example 1, only red yeast rice was added, and no sea buckthorn extract, puerariae radix extract, or mori folium extract was added.
TABLE 2 composition of the test examples and comparative examples
The above test examples and comparative examples were continuously administered to hyperlipidemic mice, and the effects on the blood lipid levels of the hyperlipidemic mice were investigated, and the results are shown in table 3.
TABLE 3 influence of test examples and comparative examples on the blood lipid level of hyperlipidemic mice
Experimental results show that the comparative examples 1-4 respectively only contain one main ingredient of the seabuckthorn extract, the kudzu root extract, the mulberry leaf extract and the red yeast rice, and when the composition is used alone, compared with a high-fat model group, the composition has the effects of reducing the serum Total Cholesterol (TC) level and the low-density lipoprotein (LDL-C) level of a hyperlipidemic mouse and increasing the serum high-density lipoprotein (HDL-C) level; however, when the four main ingredients are scientifically matched to prepare the compound soft sweets, namely the experimental example, the compound soft sweets have the obvious function of regulating the cholesterol metabolism of the hyperlipidemic mice, the functions of the ingredients in the compound soft sweets supplement each other, and under the same dosage, the compound soft sweets play a synergistic effect in comparison with the single administration of the ingredients, obviously reduce the TC and LDL-C levels of the hyperlipidemic mice, obviously increase the HDL-C level and have a stronger function of maintaining the healthy level of the blood fat.
The foregoing is only a preferred embodiment of the present invention, and it should be noted that, for those skilled in the art, various changes and modifications can be made without departing from the inventive concept, and these changes and modifications are all within the scope of the present invention.
Claims (6)
1. A compound soft candy, which is characterized in that: the components and parts by weight are as follows:
1-5 parts of extract, wherein the extract consists of 1-4 parts of seabuckthorn leaf extract, 1-4 parts of kudzu root extract, 1-4 parts of mulberry leaf extract and 1 part of red yeast rice;
1-1.5 parts of agar;
8-12 parts of gelatin;
5-15 parts of cane sugar;
0.1-0.5 part of citric acid.
2. The compound jelly of claim 1, wherein: the components and parts by weight are as follows:
3.3 parts of extract, wherein the extract consists of 3 parts of seabuckthorn leaf extract, 3 parts of kudzu root extract, 3 parts of mulberry leaf extract and 1 part of red yeast rice;
1.5 parts of agar;
12 parts of gelatin;
10 parts of cane sugar;
0.5 part of citric acid.
3. A preparation method of the compound soft sweet is characterized by comprising the following steps: the method comprises the following steps:
weighing the sea buckthorn extract, the kudzu root extract, the mulberry leaf extract and the red yeast rice according to the proportion, adding the sea buckthorn extract, the kudzu root extract, the mulberry leaf extract and the red yeast rice into 50% ethanol, stirring and dissolving the mixture, and concentrating the mixture in an oven to obtain extract;
mixing gelatin with water, standing at room temperature for a certain time to obtain gel, dissolving in water bath, sieving, and keeping in the water bath to obtain gelatin solution;
mixing agar and sucrose, adding water, stirring, heating and stirring until the agar and sucrose are completely melted to obtain agar solution;
mixing polydextrose, maltitol, trehalose and resistant dextrin, adding water, heating to boil sugar, stopping heating when the sugar boiling temperature is 110-120 ℃, and preparing mixed sugar liquid;
mixing the sugar solution with melted gelatin and agar solution, standing, adding essence or citric acid and extract, stirring, molding, cooling, demolding, drying, and packaging to obtain the final product.
4. The production method according to claim 3, characterized in that: the preparation method of the seabuckthorn leaf extract comprises the steps of removing impurities from seabuckthorn leaves, drying, adding petroleum ether according to a material-liquid ratio of 1: 6-10, soaking, heating and refluxing for 1-2 hours in water bath at 60-80 ℃, filtering, adding the petroleum ether, heating and refluxing for 1-2 hours, filtering, drying filter residues, and waiting for extraction; extracting for multiple times at 80 ℃ by taking an ethanol solution as an extracting agent, wherein the material-liquid ratio is 1: 6-10, filtering an extracting solution to obtain a filtrate, and concentrating and drying the filtrate in vacuum to obtain the plant extract.
5. The production method according to claim 3, characterized in that: the preparation method of the kudzu root extract comprises the following steps: weighing dried radix puerariae powder, adding ethanol according to the material-liquid ratio of 1: 15-25, extracting for 2-3 hours in a constant-temperature water bath at 80-100 ℃, centrifuging to obtain a supernatant, performing rotary evaporation and concentration to recover ethanol, and performing vacuum freeze drying to obtain the radix puerariae powder.
6. The production method according to claim 3, characterized in that: the preparation method of the mulberry leaf extract comprises the following steps: weighing mulberry leaf dry powder, adding 50% ethanol-water according to the material-liquid ratio of 1: 10-20, performing reflux extraction for 2-4 hours, centrifuging, filtering to obtain a supernatant, performing rotary evaporation and concentration to recover ethanol, and performing vacuum freeze drying to obtain the mulberry leaf powder.
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