CN114468103A - 一种玫瑰油凝胶糖果的研制方法 - Google Patents
一种玫瑰油凝胶糖果的研制方法 Download PDFInfo
- Publication number
- CN114468103A CN114468103A CN202110844990.7A CN202110844990A CN114468103A CN 114468103 A CN114468103 A CN 114468103A CN 202110844990 A CN202110844990 A CN 202110844990A CN 114468103 A CN114468103 A CN 114468103A
- Authority
- CN
- China
- Prior art keywords
- oil
- seed oil
- rose
- gelatin
- namely
- 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
- 235000019719 rose oil Nutrition 0.000 title claims abstract description 43
- 239000010666 rose oil Substances 0.000 title claims abstract description 43
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 31
- 238000000034 method Methods 0.000 title claims abstract description 22
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims abstract description 60
- 239000003921 oil Substances 0.000 claims abstract description 60
- 235000019198 oils Nutrition 0.000 claims abstract description 60
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 50
- 108010010803 Gelatin Proteins 0.000 claims abstract description 40
- 239000008273 gelatin Substances 0.000 claims abstract description 40
- 229920000159 gelatin Polymers 0.000 claims abstract description 40
- 235000019322 gelatine Nutrition 0.000 claims abstract description 40
- 235000011852 gelatine desserts Nutrition 0.000 claims abstract description 40
- 239000000499 gel Substances 0.000 claims abstract description 28
- 239000008213 purified water Substances 0.000 claims abstract description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 20
- 235000014375 Curcuma Nutrition 0.000 claims abstract description 15
- 235000003145 Hippophae rhamnoides Nutrition 0.000 claims abstract description 15
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims abstract description 15
- 235000006484 Paeonia officinalis Nutrition 0.000 claims abstract description 15
- 241000727169 Prinsepia utilis Species 0.000 claims abstract description 15
- 244000272459 Silybum marianum Species 0.000 claims abstract description 15
- 235000010841 Silybum marianum Nutrition 0.000 claims abstract description 15
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims abstract description 15
- VFLDPWHFBUODDF-FCXRPNKRSA-N curcumin Chemical compound C1=C(O)C(OC)=CC(\C=C\C(=O)CC(=O)\C=C\C=2C=C(OC)C(O)=CC=2)=C1 VFLDPWHFBUODDF-FCXRPNKRSA-N 0.000 claims abstract description 15
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 15
- 239000008169 grapeseed oil Substances 0.000 claims abstract description 15
- 235000021388 linseed oil Nutrition 0.000 claims abstract description 15
- 239000000944 linseed oil Substances 0.000 claims abstract description 15
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims abstract description 15
- 239000001335 perilla frutescens leaf extract Substances 0.000 claims abstract description 15
- 239000000811 xylitol Substances 0.000 claims abstract description 15
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims abstract description 15
- 229960002675 xylitol Drugs 0.000 claims abstract description 15
- 235000010447 xylitol Nutrition 0.000 claims abstract description 15
- 240000000950 Hippophae rhamnoides Species 0.000 claims abstract 5
- 239000000463 material Substances 0.000 claims description 43
- 238000003756 stirring Methods 0.000 claims description 25
- 238000005303 weighing Methods 0.000 claims description 20
- 229910001220 stainless steel Inorganic materials 0.000 claims description 16
- 239000010935 stainless steel Substances 0.000 claims description 16
- 238000004806 packaging method and process Methods 0.000 claims description 15
- 241000407170 Curcuma Species 0.000 claims description 14
- 241000736199 Paeonia Species 0.000 claims description 14
- 239000002245 particle Substances 0.000 claims description 11
- 238000001035 drying Methods 0.000 claims description 10
- 238000010438 heat treatment Methods 0.000 claims description 10
- 239000007788 liquid Substances 0.000 claims description 10
- 239000002994 raw material Substances 0.000 claims description 10
- 238000007873 sieving Methods 0.000 claims description 10
- 238000004519 manufacturing process Methods 0.000 claims description 9
- 238000002372 labelling Methods 0.000 claims description 6
- 239000008187 granular material Substances 0.000 claims description 5
- 239000004615 ingredient Substances 0.000 claims description 5
- 238000007689 inspection Methods 0.000 claims description 5
- 239000010410 layer Substances 0.000 claims description 5
- 238000011068 loading method Methods 0.000 claims description 5
- 238000002844 melting Methods 0.000 claims description 5
- 230000008018 melting Effects 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- 238000012946 outsourcing Methods 0.000 claims description 5
- 238000003825 pressing Methods 0.000 claims description 5
- 238000010298 pulverizing process Methods 0.000 claims description 5
- 238000007789 sealing Methods 0.000 claims description 5
- 239000002356 single layer Substances 0.000 claims description 5
- 230000002159 abnormal effect Effects 0.000 claims description 4
- 241000227653 Lycopersicon Species 0.000 claims 4
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 abstract description 12
- 240000003768 Solanum lycopersicum Species 0.000 abstract description 11
- 235000012000 cholesterol Nutrition 0.000 abstract description 6
- 210000002966 serum Anatomy 0.000 abstract description 6
- 230000036541 health Effects 0.000 abstract description 5
- 235000021122 unsaturated fatty acids Nutrition 0.000 abstract description 5
- 150000004670 unsaturated fatty acids Chemical class 0.000 abstract description 5
- 239000008158 vegetable oil Substances 0.000 abstract description 5
- 230000000694 effects Effects 0.000 abstract description 3
- 244000164480 Curcuma aromatica Species 0.000 abstract 1
- 244000170916 Paeonia officinalis Species 0.000 abstract 1
- 235000019871 vegetable fat Nutrition 0.000 abstract 1
- 241000229143 Hippophae Species 0.000 description 10
- 239000003292 glue Substances 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 230000004075 alteration Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 150000004671 saturated fatty acids Chemical class 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
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
- A23G3/40—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
- 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
- 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
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- 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
- A23G3/44—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing peptides or proteins
-
- 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
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Microbiology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Molecular Biology (AREA)
- Confectionery (AREA)
- Medicinal Preparation (AREA)
Abstract
本发明涉及植物油脂技术领域,且公开了一种玫瑰油凝胶糖果的研制方法,包括以下重量百分比计各组分及含量:玫瑰油10%‑14%、翅果油6%‑10%、青刺果油10%‑14%、沙棘果油2%‑6%、番茄籽油2%‑6%、紫苏籽油2%‑6%、牡丹籽油2%‑6%、葡萄籽油4%‑8%、亚麻籽油4%‑8%、姜黄油10%‑14%、水飞蓟籽油3%‑7%、木糖醇6%‑10%、食用明胶6%‑10%、甘油3%‑7%、纯化水1%‑3%。该玫瑰油凝胶糖果的研制方法,能够利用植物油脂中的不饱和脂肪酸去降低人体血清中的胆固醇含量,达到了健康保健的作用,避免了人体糖分摄入过多而损害健康的情况。
Description
技术领域
本发明涉及植物油脂技术领域,具体为一种玫瑰油凝胶糖果的研制方法。
背景技术
植物油脂的保健功能主要来源于不饱和脂肪酸,如摄入过多的饱和脂肪酸,血清中胆固醇含量会增高,反之,摄入不饱和脂肪酸,血清中的胆固醇含量会下降。
目前市场上现有的玫瑰油凝胶糖果的研制方法主要针对功能性等方面进行改进,其具有香甜可口等多功能性的优点,但该玫瑰油凝胶糖果的研制方法在配比过程中不方便利用植物油脂中的不饱和脂肪酸对人体中的某些微量元素产生影响,不能够在食用凝胶糖果的同时降低人体血清中的胆固醇含量,故而提出一种玫瑰油凝胶糖果的研制方法来解决上述所提出的问题。
发明内容
(一)解决的技术问题
针对现有技术的不足,本发明提供了一种玫瑰油凝胶糖果的研制方法,具备保健功能等优点,解决了目前市场上现有的玫瑰油凝胶糖果在食用过程中不能够降低人体血清中的胆固醇含量的问题。
(二)技术方案
为实现上述目的,本发明提供如下技术方案:
一种玫瑰油凝胶糖果的研制方法,包括以下重量百分比计各组分及含量:玫瑰油10%-14%、翅果油6%-10%、青刺果油10%-14%、沙棘果油2%-6%、番茄籽油2%-6%、紫苏籽油2%-6%、牡丹籽油2%-6%、葡萄籽油4%-8%、亚麻籽油 4%-8%、姜黄油10%-14%、水飞蓟籽油3%-7%、木糖醇6%-10%、食用明胶6%-10%、甘油3%-7%、纯化水1%-3%。
采用上述配方生产玫瑰油凝胶糖果的研制方法具体步骤为:
优选的,所述玫瑰油凝胶糖果的研制具体包括以下步骤:
1)、粉碎、过筛:原辅料根据物料的需要过80目筛,过筛后装入洁净的不锈钢容器内,称重后贴标签;
2)、称量:按照批量称量本批所需的原辅料,分别放置于洁净的不锈钢容器内,不锈钢容器外贴标签;
3)、胶液制备:将计量的纯化水加入化胶罐中,打开搅拌桨搅拌,打开加热,加入甘油加热,加入明胶,打开搅拌使明胶全部熔融、搅拌,待罐内胶液全部溶化后,减压抽真空,静置约至不再有气泡冒出,胶液于保温罐内保存备用;
4)、料液制备:准确称取规定量的料体配料,搅拌使物料混合均匀,静置即得料液;
5)、制粒:控制指标,进行压制,500mg/粒,装量差异±7.5%;
6)、定型:粒子置于单层转笼干燥机定型;
7)、干燥:将定型后的粒子使用双层转笼干燥机进行干燥;
8)、选粒:挑选正形粒,除去非正形粒,经人工拣粒除去大小粒、异形粒瘪粒等;
9)、内包:经检验合格后按照包装要求进行内包,打印批号、生产日期;
10)、外包:贴好标签,打码后,装盒,封箱。
优选的,包括以下重量百分比计配比的原料:玫瑰油12%,翅果油8%,青刺果油12%,沙棘果油4%,番茄籽油4%,紫苏籽油4%,牡丹籽油4%,葡萄籽油6%,亚麻籽油6%,姜黄油12%,水飞蓟籽油5%,木糖醇8%,食用明胶 8%,甘油5%,纯化水2%。
优选的,包括以下重量重量百分比计配比的原料:玫瑰油10%,翅果油 6%,青刺果油10%,沙棘果油2%,番茄籽油2%,紫苏籽油2%,牡丹籽油2%,葡萄籽油4%,亚麻籽油4%,姜黄油10%,水飞蓟籽油3%,木糖醇6%,食用明胶6%,甘油3%,纯化水1%。
优选的,包括以下重量重量百分比计配比的原料:玫瑰油14%,翅果油 10%,青刺果油14%,沙棘果油6%,番茄籽油6%,紫苏籽油6%,牡丹籽油6%,葡萄籽油8%,亚麻籽油8%,姜黄油14%,水飞蓟籽油7%,木糖醇10%,食用明胶10%,甘油7%,纯化水3%。
(三)有益效果
与现有技术相比,本发明提供了一种玫瑰油凝胶糖果的研制方法,具备以下有益效果:
该玫瑰油凝胶糖果的研制方法,将物料过筛后,装入干净的不锈钢容器内,利用化胶罐进行胶液制备,并称取定量的料体进行配料并混合均匀,利用干燥机能够对其进行定型,将糖果粒的指标控制在500毫克,从而能够利用植物油脂中的不饱和脂肪酸去降低人体血清中的胆固醇含量,达到了健康保健的作用,避免了人体糖分摄入过多而损害健康的情况。
具体实施方式
下面将结合本发明的实施例,对本发明实施例中的技术方案进行清楚、完整地描述,显然,所描述的实施例仅仅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做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。
实施例一:一种玫瑰油凝胶糖果的研制方法,包括以下重量百分比计各组分及含量:玫瑰油10%-14%、翅果油6%-10%、青刺果油10%-14%、沙棘果油 2%-6%、番茄籽油2%-6%、紫苏籽油2%-6%、牡丹籽油2%-6%、葡萄籽油4%-8%、亚麻籽油4%-8%、姜黄油10%-14%、水飞蓟籽油3%-7%、木糖醇6%-10%、食用明胶6%-10%、甘油3%-7%、纯化水1%-3%,其中按重量百分比计,组分组成如下:玫瑰油12%,翅果油8%,青刺果油12%,沙棘果油4%,番茄籽油4%,紫苏籽油4%,牡丹籽油4%,葡萄籽油6%,亚麻籽油6%,姜黄油12%,水飞蓟籽油5%,木糖醇8%,食用明胶8%,甘油5%,纯化水2%。
采用上述配方生产玫瑰油凝胶糖果的研制方法具体步骤为:
1)、粉碎、过筛:原辅料根据物料的需要过80目筛,过筛后装入洁净的不锈钢容器内,称重后贴标签;
2)、称量:按照批量称量本批所需的原辅料,分别放置于洁净的不锈钢容器内,不锈钢容器外贴标签;
3)、胶液制备:将计量的纯化水加入化胶罐中,打开搅拌桨搅拌,打开加热,加入甘油加热,加入明胶,打开搅拌使明胶全部熔融、搅拌,待罐内胶液全部溶化后,减压抽真空,静置约至不再有气泡冒出,胶液于保温罐内保存备用;
4)、料液制备:准确称取规定量的料体配料,搅拌使物料混合均匀,静置即得料液;
5)、制粒:控制指标,进行压制,500mg/粒,装量差异±7.5%;
6)、定型:粒子置于单层转笼干燥机定型;
7)、干燥:将定型后的粒子使用双层转笼干燥机进行干燥;
8)、选粒:挑选正形粒,除去非正形粒,经人工拣粒除去大小粒、异形粒瘪粒等;
9)、内包:经检验合格后按照包装要求进行内包,打印批号、生产日期;
10)、外包:贴好标签,打码后,装盒,封箱。
实施例二:一种玫瑰油凝胶糖果的研制方法,包括以下重量百分比计各组分及含量:玫瑰油10%-14%、翅果油6%-10%、青刺果油10%-14%、沙棘果油 2%-6%、番茄籽油2%-6%、紫苏籽油2%-6%、牡丹籽油2%-6%、葡萄籽油4%-8%、亚麻籽油4%-8%、姜黄油10%-14%、水飞蓟籽油3%-7%、木糖醇6%-10%、食用明胶6%-10%、甘油3%-7%、纯化水1%-3%,其中按重量百分比计,组分组成如下:玫瑰油10%,翅果油6%,青刺果油10%,沙棘果油2%,番茄籽油2%,紫苏籽油2%,牡丹籽油2%,葡萄籽油4%,亚麻籽油4%,姜黄油10%,水飞蓟籽油3%,木糖醇6%,食用明胶6%,甘油3%,纯化水1%。
采用上述配方生产玫瑰油凝胶糖果的研制方法具体步骤为:
1)、粉碎、过筛:原辅料根据物料的需要过80目筛,过筛后装入洁净的不锈钢容器内,称重后贴标签;
2)、称量:按照批量称量本批所需的原辅料,分别放置于洁净的不锈钢容器内,不锈钢容器外贴标签;
3)、胶液制备:将计量的纯化水加入化胶罐中,打开搅拌桨搅拌,打开加热,加入甘油加热,加入明胶,打开搅拌使明胶全部熔融、搅拌,待罐内胶液全部溶化后,减压抽真空,静置约至不再有气泡冒出,胶液于保温罐内保存备用;
4)、料液制备:准确称取规定量的料体配料,搅拌使物料混合均匀,静置即得料液;
5)、制粒:控制指标,进行压制,500mg/粒,装量差异±7.5%;
6)、定型:粒子置于单层转笼干燥机定型;
7)、干燥:将定型后的粒子使用双层转笼干燥机进行干燥;
8)、选粒:挑选正形粒,除去非正形粒,经人工拣粒除去大小粒、异形粒瘪粒等;
9)、内包:经检验合格后按照包装要求进行内包,打印批号、生产日期;
10)、外包:贴好标签,打码后,装盒,封箱。
实施例三:一种玫瑰油凝胶糖果的研制方法,包括以下重量百分比计各组分及含量:玫瑰油10%-14%、翅果油6%-10%、青刺果油10%-14%、沙棘果油2%-6%、番茄籽油2%-6%、紫苏籽油2%-6%、牡丹籽油2%-6%、葡萄籽油4%-8%、亚麻籽油4%-8%、姜黄油10%-14%、水飞蓟籽油3%-7%、木糖醇6%-10%、食用明胶6%-10%、甘油3%-7%、纯化水1%-3%,其中按重量百分比计,组分组成如下:玫瑰油14%,翅果油10%,青刺果油14%,沙棘果油6%,番茄籽油6%,紫苏籽油6%,牡丹籽油6%,葡萄籽油8%,亚麻籽油8%,姜黄油14%,水飞蓟籽油7%,木糖醇10%,食用明胶10%,甘油7%,纯化水3%。
采用上述配方生产玫瑰油凝胶糖果的研制方法具体步骤为:
1)、粉碎、过筛:原辅料根据物料的需要过80目筛,过筛后装入洁净的不锈钢容器内,称重后贴标签;
2)、称量:按照批量称量本批所需的原辅料,分别放置于洁净的不锈钢容器内,不锈钢容器外贴标签;
3)、胶液制备:将计量的纯化水加入化胶罐中,打开搅拌桨搅拌,打开加热,加入甘油加热,加入明胶,打开搅拌使明胶全部熔融、搅拌,待罐内胶液全部溶化后,减压抽真空,静置约至不再有气泡冒出,胶液于保温罐内保存备用;
4)、料液制备:准确称取规定量的料体配料,搅拌使物料混合均匀,静置即得料液;
5)、制粒:控制指标,进行压制,500mg/粒,装量差异±7.5%;
6)、定型:粒子置于单层转笼干燥机定型;
7)、干燥:将定型后的粒子使用双层转笼干燥机进行干燥;
8)、选粒:挑选正形粒,除去非正形粒,经人工拣粒除去大小粒、异形粒瘪粒等;
9)、内包:经检验合格后按照包装要求进行内包,打印批号、生产日期;
10)、外包:贴好标签,打码后,装盒,封箱。
尽管已经示出和描述了本发明的实施例,对于本领域的普通技术人员而言,可以理解在不脱离本发明的原理和精神的情况下可以对这些实施例进行多种变化、修改、替换和变型,本发明的范围由所附权利要求及其等同物限定。
Claims (5)
1.一种玫瑰油凝胶糖果的研制方法,其特征在于,包括以下重量百分比计各组分及含量:玫瑰油10%-14%、翅果油6%-10%、青刺果油10%-14%、沙棘果油2%-6%、番茄籽油2%-6%、紫苏籽油2%-6%、牡丹籽油2%-6%、葡萄籽油4%-8%、亚麻籽油4%-8%、姜黄油10%-14%、水飞蓟籽油3%-7%、木糖醇6%-10%、食用明胶6%-10%、甘油3%-7%、纯化水1%-3%。
2.根据权利要求1所述的一种玫瑰油凝胶糖果的研制方法,其特征在于,所述玫瑰油凝胶糖果的研制具体包括以下步骤:
1)、粉碎、过筛:原辅料根据物料的需要过80目筛,过筛后装入洁净的不锈钢容器内,称重后贴标签;
2)、称量:按照批量称量本批所需的原辅料,分别放置于洁净的不锈钢容器内,不锈钢容器外贴标签;
3)、胶液制备:将计量的纯化水加入化胶罐中,打开搅拌桨搅拌,打开加热,加入甘油加热,加入明胶,打开搅拌使明胶全部熔融、搅拌,待罐内胶液全部溶化后,减压抽真空,静置约至不再有气泡冒出,胶液于保温罐内保存备用;
4)、料液制备:准确称取规定量的料体配料,搅拌使物料混合均匀,静置即得料液;
5)、制粒:控制指标,进行压制,500mg/粒,装量差异±7.5%;
6)、定型:粒子置于单层转笼干燥机定型;
7)、干燥:将定型后的粒子使用双层转笼干燥机进行干燥;
8)、选粒:挑选正形粒,除去非正形粒,经人工拣粒除去大小粒、异形粒瘪粒等;
9)、内包:经检验合格后按照包装要求进行内包,打印批号、生产日期;
10)、外包:贴好标签,打码后,装盒,封箱。
3.根据权利要求1所述的一种玫瑰油凝胶糖果的研制方法,其特征在于,包括以下重量百分比计配比的原料:玫瑰油12%,翅果油8%,青刺果油12%,沙棘果油4%,番茄籽油4%,紫苏籽油4%,牡丹籽油4%,葡萄籽油6%,亚麻籽油6%,姜黄油12%,水飞蓟籽油5%,木糖醇8%,食用明胶8%,甘油5%,纯化水2%。
4.根据权利要求1所述的一种玫瑰油凝胶糖果的研制方法,其特征在于,包括以下重量重量百分比计配比的原料:玫瑰油10%,翅果油6%,青刺果油10%,沙棘果油2%,番茄籽油2%,紫苏籽油2%,牡丹籽油2%,葡萄籽油4%,亚麻籽油4%,姜黄油10%,水飞蓟籽油3%,木糖醇6%,食用明胶6%,甘油3%,纯化水1%。
5.根据权利要求1所述的一种玫瑰油凝胶糖果的研制方法,其特征在于,包括以下重量重量百分比计配比的原料:玫瑰油14%,翅果油10%,青刺果油14%,沙棘果油6%,番茄籽油6%,紫苏籽油6%,牡丹籽油6%,葡萄籽油8%,亚麻籽油8%,姜黄油14%,水飞蓟籽油7%,木糖醇10%,食用明胶10%,甘油7%,纯化水3%。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202110844990.7A CN114468103A (zh) | 2021-07-26 | 2021-07-26 | 一种玫瑰油凝胶糖果的研制方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202110844990.7A CN114468103A (zh) | 2021-07-26 | 2021-07-26 | 一种玫瑰油凝胶糖果的研制方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN114468103A true CN114468103A (zh) | 2022-05-13 |
Family
ID=81491672
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN202110844990.7A Pending CN114468103A (zh) | 2021-07-26 | 2021-07-26 | 一种玫瑰油凝胶糖果的研制方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN114468103A (zh) |
Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN102178237A (zh) * | 2011-04-28 | 2011-09-14 | 永登苦水兴顺玫瑰花有限公司 | 苦水玫瑰油软胶囊 |
JP2013091634A (ja) * | 2011-10-24 | 2013-05-16 | Nanomic Co Ltd | 飴組成物 |
CN107006660A (zh) * | 2017-04-19 | 2017-08-04 | 广西大学 | 一种低热量亚麻籽油凝胶糖果 |
CN109452436A (zh) * | 2018-10-25 | 2019-03-12 | 河南九九生物科技有限公司 | 一种牡丹籽油凝胶糖果及其制备方法 |
CN114916603A (zh) * | 2022-02-11 | 2022-08-19 | 顾美婷 | 一种玫瑰油凝胶糖果及其制备方法 |
-
2021
- 2021-07-26 CN CN202110844990.7A patent/CN114468103A/zh active Pending
Patent Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN102178237A (zh) * | 2011-04-28 | 2011-09-14 | 永登苦水兴顺玫瑰花有限公司 | 苦水玫瑰油软胶囊 |
JP2013091634A (ja) * | 2011-10-24 | 2013-05-16 | Nanomic Co Ltd | 飴組成物 |
CN107006660A (zh) * | 2017-04-19 | 2017-08-04 | 广西大学 | 一种低热量亚麻籽油凝胶糖果 |
CN109452436A (zh) * | 2018-10-25 | 2019-03-12 | 河南九九生物科技有限公司 | 一种牡丹籽油凝胶糖果及其制备方法 |
CN114916603A (zh) * | 2022-02-11 | 2022-08-19 | 顾美婷 | 一种玫瑰油凝胶糖果及其制备方法 |
Non-Patent Citations (4)
Title |
---|
于萍;赵煜;于长青;魏文慧;: "沙棘紫苏油软胶囊降血脂功能保健食品的研制", 中国食物与营养, no. 08, pages 50 - 53 * |
佚名: "玫瑰油凝胶糖果的功效是什么 玫瑰油凝胶糖果多少钱一盒", pages 1, Retrieved from the Internet <URL:http://www.1168.tv/news_190323.html> * |
佚名: "透明质酸钠玫瑰油凝胶糖果可以吃吗,要注意什么", pages 1, Retrieved from the Internet <URL:https://m.dazhong.com/shenghuoyangsheng/changshi/1707540.html> * |
陈建军;许刚;任保国;张吉清;冯博;: "玫瑰籽油脂肪酸组成与含量分析", 吉林林业科技, no. 03, pages 16 - 18 * |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
EP2801262B1 (en) | Sugar composition mainly composed of sucrose and d-psicose, and method for producing same | |
EP2762006A1 (en) | Chewing soft capsule shell and chewing soft capsule | |
CN1013547B (zh) | 制备含有油溶性物质的固体产品的方法 | |
AU2019397104A1 (en) | Food product | |
CN105768098A (zh) | 一种具有改善记忆力的藻油dha软胶囊及其制备方法 | |
CN114287499A (zh) | 一种凝胶糖果及其制备方法 | |
KR910010139B1 (ko) | 젤리상 식품의 제조방법 | |
CN114468103A (zh) | 一种玫瑰油凝胶糖果的研制方法 | |
CN103734237A (zh) | 一种果蔬注芯蛋糕的生产工艺 | |
CN105557948A (zh) | 一种米糠提取液精制后制备的饼干及其制备方法 | |
CN108770972A (zh) | 一种焦糖海盐味夹心坚果巧克力及其制备方法 | |
CN114916603A (zh) | 一种玫瑰油凝胶糖果及其制备方法 | |
CN102613459A (zh) | 一种食品复配保湿剂及其制备方法 | |
CN116965472A (zh) | 一种人参姜黄诺丽果凝胶糖果及其加工工艺 | |
CN116019160A (zh) | 一种玫瑰松针油凝胶糖果及其加工工艺 | |
RU2642081C1 (ru) | Смесь для выпечки мягких вафель | |
KR101987442B1 (ko) | 삼채와 마카를 함유하는 환 및 이의 제조방법 | |
RU2542519C1 (ru) | Способ приготовления фруктово-овощного молочного желейного десерта | |
RU2498621C2 (ru) | Способ приготовления мармелада из свежих ягод | |
CN117204493A (zh) | 一种低糖麦丽素及其制备方法 | |
RU2434534C2 (ru) | Способ производства мармелада | |
CN102018044A (zh) | 红枣核桃露及其加工工艺 | |
CN110731470A (zh) | 一种无铅松花蛋的制作工艺 | |
CN114521653A (zh) | 一种山柚油软胶囊处方配方及其制备工艺 | |
CN114287500A (zh) | 星芸草玫瑰当归油凝胶糖果及其制备方法 |
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 | ||
WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20220513 |
|
WD01 | Invention patent application deemed withdrawn after publication |