CN114271368A - Wall-broken ganoderma lucidum spore powder soft sweet and preparation method thereof - Google Patents
Wall-broken ganoderma lucidum spore powder soft sweet and preparation method thereof Download PDFInfo
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Abstract
The invention belongs to the field of health food manufacturing, and particularly relates to a soft sweet with wall-broken ganoderma lucidum spore powder and a preparation method thereof. The ganoderma lucidum spore powder with the wall broken function, agar, carrageenan, xylitol and sucralose are used as main raw materials, and sodium alginate, citric acid, potassium sorbate, potassium chloride and apple essence are used as auxiliary materials. The wall-broken ganoderma lucidum spore powder soft sweets are prepared by the steps of preparing wall-broken ganoderma lucidum spore powder turbid liquid, dissolving in a sol, decocting sugar, seasoning, pouring, cooling, molding, drying, packaging and the like. The processing method has the advantages of reduced drying time of soft candy, and improved preparation efficiency. The soft sweet containing the wall-broken ganoderma lucidum spore powder prepared by the invention has soft texture and smooth mouthfeel, solves the problem that the wall-broken ganoderma lucidum spore powder is difficult to swallow, and provides a new variety for development and utilization of the wall-broken ganoderma lucidum spore powder.
Description
Technical Field
The invention belongs to the field of health food manufacturing, and particularly relates to a soft sweet with wall-broken ganoderma lucidum spore powder and a preparation method thereof.
Background
Ganoderma belongs to the family of Polyporaceae of Basidiomycetes, belongs to edible and medicinal fungi, has effects of strengthening body resistance, consolidating constitution, invigorating spleen, regulating stomach, and invigorating vital essence, and is a traditional Chinese medicinal material. It contains various active substances such as polysaccharide, triterpenes, sterol, amino acid, etc. Ganoderma spore is egg-shaped germ cell ejected from Ganoderma in its fold during growth and maturation stage, has cell wall outside, and is in powder form, and is usually called as wall-broken Ganoderma spore powder. The wall-broken Ganoderma spore powder contains all main effective components of its fruiting body, and its content is even higher than Ganoderma itself. And also has pharmacological effects of inhibiting tumor, enhancing immunity, resisting oxidation, protecting liver, regulating blood sugar, etc.
The wall-broken ganoderma lucidum spore powder is powdery and insoluble in water, and has a too thick taste when being eaten, so that the wall-broken ganoderma lucidum spore powder is not easy to swallow and cannot be well absorbed by a human body. Quling et al prepared a milk tea powder containing wall-broken ganoderma lucidum spore powder, combined wall-broken ganoderma lucidum spore powder with milk tea and added bitterness reducing agent, greatly improved the current situation that the bitterness of wall-broken ganoderma lucidum spore powder is difficult to accept by human body. A milk tablet containing broken wall Ganoderma spore powder is prepared by Zhongzhitang agricultural science and technology limited company, and is processed and pulverized by ultramicro technology to micronize the broken wall Ganoderma spore powder and other raw materials, so as to maximally preserve effective components and improve the utilization rate of the milk tablet; the company also prepares a health food containing the wall-broken ganoderma lucidum spore powder, after the mango slices are subjected to antioxidant treatment, the wall-broken ganoderma lucidum spore powder is sprayed on the obtained mango slices for freeze drying, a novel wall-broken ganoderma lucidum spore powder health food is obtained, and the nutritional ingredients of the wall-broken ganoderma lucidum spore powder and the mango are simultaneously reserved.
The gel candy, namely the standard name of 'soft candy' in health food record dosage forms, is 2 months and 20 days in 2021, and the national market supervision and administration bureau incorporates the gel candy in a food form into the health food record dosage forms. Fondant is a soft and slightly elastic candy, transparent and translucent. The moisture content of fondant is relatively high, typically 10% to 20%. Most of soft sweets are fruit-flavored, and some of them are made into milk-flavored and cool-flavored soft sweets, and their shapes are rectangular or irregular according to different forming processes. The soft sweets mainly take raw materials such as gels, sweeteners and the like as main materials, and are subjected to a plurality of working procedures such as sol, sugar melting, boiling, mixing, blending, filtering, air inflation, molding, drying, sand mixing, coating, polishing, coating and the like to form the exquisite and long-lasting solid candies with different shapes, textures and flavors, and good elasticity and chewing feeling. The preparation method comprises the steps of taking eucommia ulmoides powder as a main raw material, taking gelatin and tapioca starch as compound gels, taking maltitol as a sweetening agent and citric acid as a sour agent, carrying out formula optimization by using a single-factor and orthogonal test, and preparing the eucommia ulmoides gel soft sweets with unique eucommia ulmoides flavor, good taste and palatable elasticity through sensory evaluation and texture analysis. Wherein the ratio of gelatin to tapioca starch is 5:1, the content of eucommia ulmoides water extract is 150 g/L, the addition amount of maltitol is 200 g/L, the sugar degree is 80%, the addition amount of citric acid is 0.5 g/L, and after the steps of gel soaking, sugar boiling, solution mixing and the like, the soft candy is dried in a drying oven at 35 ℃ for 24 hours to obtain the eucommia ulmoides gel soft candy. Realizes the reutilization of the eucommia ulmoides byproduct and enriches the market of the eucommia ulmoides health care product. Yangshinghui et al crush Ganoderma lucidum, then extract with hot water, concentrate the extract, and use agar and carrageenan as gelling agent, isomalto-oligosaccharide and glucose syrup as sweetener to prepare the soft candy of Ganoderma lucidum with unique taste and attractive flavor. Wherein the compounding ratio of the sweetener isomalto-oligosaccharide to the glucose syrup is 1: 1, and the ratio of the agar to the carrageenan is 2: 1. after the steps of gel soaking, sugar boiling, solution mixing, mold casting and the like, drying the cast soft sweets in a forced air drying oven at 45 ℃ for 36-40 hours until the water content is reduced to below 15%, and taking out to obtain the ganoderma lucidum health-care soft sweets.
At present, no report related to the preparation of soft sweets by using wall-broken ganoderma lucidum spore powder is found. The invention prepares the wall-broken ganoderma lucidum spore powder into the soft sweets, and provides a new idea and a new variety for the development and research of the wall-broken ganoderma lucidum spore powder.
Disclosure of Invention
The invention provides a soft sweet with wall-broken ganoderma spore powder and a preparation method thereof, aiming at improving the taste of the wall-broken ganoderma spore powder and the problems that the powder is easy to float when in use and the like.
The method comprises the following steps of weighing 5-7% of wall-broken ganoderma lucidum spore powder, 58-60% of compound gelling agent (agar and carrageenan), 7-8% of sodium alginate, 22-25% of xylitol, 0.04-0.05% of sucralose, 1.0-1.5% of citric acid, 0.1-0.3% of potassium sorbate, 0.1-0.2% of potassium chloride, 0.4-0.5% of apple essence and the balance of 6.3-6.4% of water by taking 10g as the total weight of the soft sweets.
Weighing the wall-broken ganoderma lucidum spore powder, grinding by using a mortar, sieving by using a 200-mesh sieve, adding 500 times of water by mass, and stirring by using a glass rod to keep the wall-broken ganoderma lucidum spore powder in a suspension state for later use.
Weighing the agar powder, adding water with the mass of 20 times of the agar powder, fully stirring, soaking for 12 hours to ensure that the agar powder fully absorbs water to expand, heating to melt at 80 ℃, and filtering for later use. Weighing the carrageenan dry powder, adding water which is 20 times of the carrageenan dry powder by mass, stirring while adding, soaking for 2 hours until the colloid is completely swelled, and mixing the two kinds of glue solution according to the mass ratio of 2: 1 to obtain the compound gel.
Weighing 2.2-2.5 g of xylitol, 0.04-0.05 g of sucralose, 1.0-1.5 g of citric acid and 0.1-0.3 g of potassium sorbate, and respectively adding 2ml of water to fully dissolve the xylitol, the sucralose, the citric acid and the potassium sorbate for later use.
And (3) pouring all the solution in the last step into the mixed agar and carrageenan, heating and boiling the mixture in water bath at 55-60 ℃ for 30min, and continuously stirring the mixture by using a glass rod to enable the sugar solution to be filamentous and flow down from the glass rod without sliding easily. And (3) when the temperature of the mixed solution is reduced to 75-70 ℃, adding the wall-broken ganoderma lucidum spore powder suspension, and fully stirring and uniformly mixing by using a glass rod.
And pouring the mixed sugar solution into a mold while the sugar solution is hot, standing, and cooling to form. Drying in a 45 deg.C forced air drying oven for 12 hr to reduce water content to below 15%, and taking out to obtain the final product.
Compared with the prior art, the invention has the following beneficial effects
The invention takes wall-broken ganoderma lucidum spore powder, agar, carrageenan, xylitol and sucralose as main raw materials, and sodium alginate, citric acid, potassium sorbate, potassium chloride and apple essence as auxiliary materials. The wall-broken ganoderma lucidum spore powder soft sweets are prepared by the steps of preparing wall-broken ganoderma lucidum spore powder turbid liquid, dissolving in a sol, decocting sugar, seasoning, pouring, cooling, molding, drying, packaging and the like. In the drying process, the drying is carried out for 12 hours only in a blast drying oven at 45 ℃, so that the time is short, and the preparation efficiency is improved. The wall-broken ganoderma lucidum spore powder is prepared into the soft sweets, so that the edible taste of the wall-broken ganoderma lucidum spore powder is improved to a certain extent, and the problems that the taste is too soft and the soft sweets are difficult to swallow when the soft sweets are eaten are solved. And the wall-broken ganoderma lucidum spore powder is used as a raw material, so that the soft sweets have richer nutritional value compared with common soft sweets in the market.
Drawings
Figure 1 is the effect of total amount of complex gel on sensory score.
FIG. 2 is the effect of sodium alginate addition on sensory score.
Figure 3 is the effect of agar to carrageenan ratio on sensory score.
Table 1 is the sensory evaluation criteria.
Table 2 is a response surface three factor table.
Table 3 shows the results of the response surface analysis.
Detailed Description
The present invention will be described in detail with reference to the following embodiments, but the present invention is not limited thereto.
Preliminary screening of formula of wall-broken ganoderma lucidum spore powder soft sweets
Agar powder and carrageenan are used as a composite gel, xylitol and sucralose are selected as sweetening agents, anhydrous citric acid is selected as an acidity regulator, and potassium sorbate is selected as a preservative.
The soft sweet formulas in the preparation process of the invention are evaluated by sensory evaluation, and the evaluation criteria are shown in the following table 1 (total score 60) to
TABLE 1 sensory evaluation criteria
| Item | Scoring criteria | Scoring/scoring |
| No soft collapse and good forming | 8-10 | |
| Outer shape | Slightly soft and collapsed, and formed generally | 4-7 |
| Severely soft couch and poor forming | 1-3 | |
| Moderate hardness | 8-10 | |
| Hardness of hardness | Slightly soft or hard | 4-7 |
| Too soft or too hard | 1-3 | |
| Good chewing property | 8-10 | |
| Chewiness of the product | Slightly poor in chewiness | 4-7 |
| Has poor chewiness | 1-3 | |
| Strong elasticity | 8-10 | |
| Elasticity | Slightly poor elasticity | 4-7 |
| Difference in elasticity | 1-3 | |
| Moderate sweetness | 8-10 | |
| Sweetness level | Slightly higher or slightly lower sweetness | 4-7 |
| Too high or too low sweetness | 1-3 | |
| Moderate acidity | 8-10 | |
| Acidity of the solution | Slightly greater or slightly less acidity | 4-7 |
| Acidity too high or too low | 1-3 |
And screening the optimal formula of the wall-broken ganoderma lucidum spore powder soft sweets by a single-factor and response surface analysis method. Except for the material proportion, the preparation steps of the soft sweet of the wall-broken ganoderma lucidum spore powder obtained by the following experiments are the same as those in the invention content.
Example 1
Single factor experiment of soft sweet formula with wall-broken ganoderma lucidum spore powder
The method comprises the following steps of setting the dosage of a sweetening agent (2.2 g of xylitol, 0.04g of sucralose and 0.4g of apple essence), an acidity regulator (1.0 g of citric acid) and a preservative (0.2 g of potassium sorbate) as fixed factors, and carrying out three-factor three-level single-factor experiments by using the dosage of composite gelling agents (agar powder and carrageenan), the proportion of the composite gelling agents (agar powder and carrageenan) and the dosage of a thickening agent (sodium alginate).
1. The addition amount of the composite gel agent
Fixing the dosage of other auxiliary materials, and setting the proportion of the composite gel (agar powder: carrageenan) as 2: 0.3g of thickener (sodium alginate), wherein the influence of the addition amount of the composite gel on the quality of the soft sweets is researched, and three levels are set as follows: 3g, 4g and 5 g. And selecting the optimal addition amount of the composite gel by using a sensory evaluation method. Figure 1 is a sensory evaluation score for the total of three complex gels.
As can be seen from figure 1, the composite gel agent has the best effect when the addition amount of the composite gel agent is 4 +/-0.2 g.
2. The addition amount of sodium alginate
Fixing the dosage of other auxiliary materials, setting the addition amount of the composite gel agent to be 4g, and setting the proportion of the composite gel agent (agar powder: carrageenan) to be 2: 1, researching the influence of the addition amount of a thickening agent (sodium alginate) on the quality of the soft sweets, and setting three levels as follows: 0.3g, 0.5g and 0.7 g. And selecting the optimal sodium alginate addition amount by using a sensory evaluation method. Fig. 2 is a sensory evaluation score of the amount of sodium alginate added.
As can be seen from FIG. 2, the best effect is obtained when the amount of sodium alginate added is 0.5 + -0.05 g.
3. Proportion of composite gel
Fixing the dosage of other auxiliary materials, setting the addition of the composite gel agent to be 4g, setting the addition of the thickener (sodium alginate) to be 0.5g, researching the influence of the proportion of the composite gel agent (agar powder: carrageenan) on the quality of the soft sweets, and setting three levels as: 1.5: 1,2: 1,2.5: 1. fig. 3 is a sensory evaluation score for the ratio of three composite gels.
As can be seen from figure 3, the best effect is obtained when the compounding ratio of the agar to the carrageenan is 2: 1.
The optimal addition amount of the composite gel of the wall-broken ganoderma lucidum spore powder soft sweets is 4 +/-0.2 g through a single-factor experiment, and the optimal ratio of agar to carrageenan is 2: 1, the optimal addition amount of the sodium alginate is 0.5 +/-0.05 g.
Example 2
Response surface experiment of soft sweet formula with wall-broken ganoderma lucidum spore powder
Response surface experiments are carried out according to the three factors of the addition amount of the composite gelling agent, the compounding ratio of agar and carrageenan and the addition amount of sodium alginate, the analysis data of the response surface with three factors and three levels are shown in table 2, and the results of response surface analysis and sensory evaluation of 17 test points are shown in table 3.
TABLE 2 response surface three-factor Table
| Level of | ||||
| Factors of the fact | -1 | 0 | 1 | |
| A | Addition amount of gel agent/g | 3 | 4 | 5 |
| B | Sodium alginate/g | 0.3 | 0.5 | 0.7 |
| C | Gel ratio | 1.5:1 | 2.0:1 | 2.5:1 |
TABLE 3 results of response surface analysis
| Test number | A/g | B | C/g | Sensory scoring |
| 1 | 3 | 0.3 | 2.0：1 | 32.9 |
| 2 | 5 | 0.3 | 2.0：1 | 29.9 |
| 3 | 3 | 0.7 | 2.0：1 | 32.6 |
| 4 | 5 | 0.7 | 2.0：1 | 32 |
| 5 | 3 | 0.5 | 1.5：1 | 35.7 |
| 6 | 5 | 0.5 | 1.5：1 | 35.5 |
| 7 | 3 | 0.5 | 2.5：1 | 34.8 |
| 8 | 5 | 0.5 | 2.5：1 | 28.7 |
| 9 | 4 | 0.3 | 1.5：1 | 32.1 |
| 10 | 4 | 0.7 | 1.5：1 | 32.7 |
| 11 | 4 | 0.3 | 2.5：1 | 36.1 |
| 12 | 4 | 0.7 | 2.5：1 | 29 |
| 13 | 4 | 0.5 | 2.0：1 | 42.9 |
| 14 | 4 | 0.5 | 2.0：1 | 38.2 |
| 15 | 4 | 0.5 | 2.0：1 | 39.1 |
| 16 | 4 | 0.5 | 2.0：1 | 43.2 |
| 17 | 4 | 0.5 | 2.0：1 | 38.7 |
Through single factor experiments and response surface analysis experiments, it can be found that the formula numbered 16 has the highest sensory evaluation score, that is, the optimal process formula of the wall-broken ganoderma lucidum spore powder soft sweets is as follows: when the total weight of the soft sweet is 10g, the addition amount of the wall-broken ganoderma lucidum spore powder is 0.4g, the addition amount of the compound gel is 4g (agar: carrageenan = 2: 1), the addition amount of sodium alginate is 0.5g, xylitol is 1.5g, sucralose is 0.003g, citric acid is 0.1g, potassium sorbate is 0.01g, potassium chloride is 0.008g, and apple essence is 0.03 g. Considering the problem of the dosage error of the raw and auxiliary materials in production, the dosage percentages of the raw and auxiliary materials are set as follows: 5-7% of wall-broken ganoderma lucidum spore powder, 58-60% of compound gel, 7-8% of sodium alginate, 22-25% of xylitol, 0.04-0.05% of sucralose, 1.0-1.5% of citric acid, 0.1-0.3% of potassium sorbate, 0.1-0.2% of potassium chloride, 0.4-0.5% of apple essence and the balance of water.
After the soft sweets are prepared according to the optimal process formula of the wall-broken ganoderma lucidum spore powder soft sweets, the soft sweets are placed into a forced air drying oven to be dried, the moisture content is reduced to be below 15% as an index, the optimal drying temperature is finally screened to be 45 ℃, and the optimal drying time is 12 hours.
Finally, it should be noted that: the above examples are only intended to illustrate the technical solution of the present invention and not to limit it; although the present invention has been described in detail with reference to the preferred embodiments, it will be understood by those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention as defined by the appended claims.
Claims (4)
1. A soft sweet containing sporoderm-broken Ganoderma spore powder and its preparation method comprises the following steps:
(1) the preparation of the soft sweet with the wall-broken ganoderma lucidum spore powder needs the following raw and auxiliary materials: the raw materials comprise wall-broken ganoderma lucidum spore powder, agar, carrageenan, xylitol, sucralose and auxiliary materials of sodium alginate, citric acid, potassium sorbate, potassium chloride and apple essence;
(2) weighing the wall-broken ganoderma lucidum spore powder, grinding the powder by using a mortar, sieving the powder by using a 200-mesh sieve, adding 500 times of water by mass of the powder, and stirring the mixture to keep the powder in a suspension state so as to uniformly mix the powder with other solutions;
(3) weighing the agar powder, adding water with the mass of 20 times of the agar powder, fully stirring, soaking for 12 hours to ensure that the agar powder fully absorbs water to expand, heating to melt and filtering for later use; weighing the carrageenan dry powder, adding water with the mass being 20 times that of the carrageenan dry powder, soaking for 2 hours until the gel is completely swelled, and mixing two kinds of gel liquid according to the mass ratio of 2: 1 to obtain a compound gel;
(4) weighing the xylitol, the sucralose, the anhydrous sodium citrate and the potassium sorbate, and respectively adding 2ml of water to fully dissolve the xylitol, the sucralose, the anhydrous sodium citrate and the potassium sorbate for later use;
(5) pouring all the solution in the step (4) into the agar and the carrageenan mixed in the step (3), heating and decocting in water bath at 55-60 ℃ for 30min, adding the wall-broken ganoderma lucidum spore powder suspension when the temperature of the mixed solution is reduced to 75-70 ℃, and fully stirring and uniformly mixing by using a glass rod;
(6) and (4) pouring the solution decocted in the step (5) into a mold while the solution is hot, standing, cooling to form, drying in an air-blast drying oven, and taking out to obtain a finished product.
2. The manufacturing method of the soft candy according to claim 1, wherein the raw and auxiliary materials comprise, by mass, 10g of the total weight of the soft candy, 5% -7% of wall-broken ganoderma lucidum spore powder, 58% -60% of compound gel, 7% -8% of sodium alginate, 22% -25% of xylitol, 0.04% -0.05% of sucralose, 1.0% -1.5% of citric acid, 0.1% -0.3% of potassium sorbate, 0.1% -0.2% of potassium chloride, 0.4% -0.5% of apple essence, and the balance of water.
3. The preparation method according to claim 1, wherein the mass percent of the compound gel is 60%, wherein the ratio of agar to carrageenan is 2: 1.
4. the method of claim 1, wherein the fondant is dried in a forced air dryer for 12h ± 10min at a temperature of 45 ℃ ± 2 ℃.
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| CN104543302A (en) * | 2015-01-29 | 2015-04-29 | 青岛中仁保健品科技有限公司 | Selenium enriched ganoderan soft candy and preparation method thereof |
| CN105994869A (en) * | 2016-05-21 | 2016-10-12 | 杨新阳 | Processing method of Lingzhi mushroom health soft candy |
| CN108174961A (en) * | 2018-02-13 | 2018-06-19 | 广州大学 | A kind of Ganoderma Lucidum pompon soft sweets and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104543302A (en) * | 2015-01-29 | 2015-04-29 | 青岛中仁保健品科技有限公司 | Selenium enriched ganoderan soft candy and preparation method thereof |
| CN105994869A (en) * | 2016-05-21 | 2016-10-12 | 杨新阳 | Processing method of Lingzhi mushroom health soft candy |
| CN108174961A (en) * | 2018-02-13 | 2018-06-19 | 广州大学 | A kind of Ganoderma Lucidum pompon soft sweets and preparation method thereof |
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