CN115316483A - 一种砂仁软糖及其制备方法 - Google Patents
一种砂仁软糖及其制备方法 Download PDFInfo
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
本发明公开了一种砂仁软糖,包括砂仁,具体包括以下重量份的原料:糖25‑55份、明胶12‑20份、砂仁6‑8份、山楂1‑5份、柠檬酸0.5‑3份和果胶0.2‑0.8份。本发明还公开了一种砂仁软糖的制备方法,具体包括以下步骤:(1)称取各原料;(2)砂仁混悬液的制备;(3)溶胶的制备;(4)柠檬酸的制备;(5)山楂液的制备;(6)糖液的制备;(7)胶糖的调配;(8)浇注成型、冷却脱模。本发明采用砂仁为原料,具有特殊的风味特性,并且砂仁具有健脾开胃和消食化滞的功效;且不含蔗糖和香精,低热量,保护牙齿,符合现今健康安全饮食需求,属于无糖食品,同时符合无糖的健康概念。
Description
技术领域
本发明涉及中药食品技术领域,更具体的说是涉及一种砂仁软糖及其制备方法。
背景技术
软糖是一种质地柔软、口感柔韧爽滑的糖果,因咀嚼性好、入口即化,受到消费者青睐。
随着人们生活水平的提高,对软糖质量的要求也随之提高,向着高档次、高品位的方向发展。由于软糖在风味、口感、色泽和形状上有多种变化,所以新型营养保健软糖的开发研究成为糖果行业中的一项重要课题。
砂仁药材是西双版纳州具有地方民族特色优势的药食同源药材,享有“北有高丽参,南有春砂仁”美誉的“四大南药”之一,有1300多年的药用和食用历史。砂仁其性温,味辛;归胃经、脾经、肾经;具有化湿开胃、温脾止泻、理气安胎的功能。现代研究表明,砂仁具有抗溃疡、抗炎、降血糖、镇痛、抗氧化、抑菌、调节菌群、抗血小板聚集和延长凝血时间等药理作用。在临床中医用药中,砂仁被广泛用于多种中医汤剂、中成药及药膳中,尤其在治疗胃肠道疾病的时候,砂仁能发挥其突出的疗效。在日常生活中,砂仁因其独特的风味,作为调味料加入膳食中。此外,砂仁还可用来制作蜜饯、饮料、酒类、茶类和天然食品防腐保鲜剂等等。因此,砂仁具有的风味物质很适合用来加工特殊风味的保健软糖。
因此,如何开发一种含有砂仁的软糖是本领域技术人员亟需解决的问题。
发明内容
有鉴于此,本发明的目的在于提供一种砂仁软糖及其制备方法,以解决现有技术中的不足。本发明砂仁软糖颜色为棕黄色,表面光滑,口感酸甜适中,砂仁味适中,脱模效果良好,凝固性好,硬度适中,弹性适中。
为了实现上述目的,本发明采用如下技术方案:
一种砂仁软糖,其中,所述砂仁软糖包括砂仁。
优选的,上述砂仁软糖包括以下重量份的原料:糖25-55份、明胶12-20份、砂仁6-8份、山楂1-5份、柠檬酸0.5-3份和果胶0.2-0.8份;更优选为:糖40份、明胶16份、砂仁7份、山楂3份、柠檬酸2份和果胶0.5份。
进一步,上述糖为木糖醇。
本发明中:
木糖醇作为食糖替代品,在满足人们对于糖的使用需求的同时,不会引起血糖升高和波动,特别适合高血糖人群和糖尿病患者食用。木糖醇还具有降血脂和预防智齿的作用,其防龋齿特性在所有的甜味剂中效果最好。而且,木糖醇制成的糖果比其他“非蔗糖”糖果的口感清爽冰凉,其甜味纯正,无不良后味。
明胶是一种从动物的骨头、皮肤、肌腱和肌肉中提取出来,经过酸、碱或酶的部分水解而获得的天然、可溶解、具有凝胶能力的无脂肪的高蛋白。且不含胆固醇,是一种天然营养型的食品增稠剂,食用后既不会使人发胖,也不会导致体力下降。明胶还是一种强有力的保护胶体,乳化力强,进入胃后能抑制牛奶和豆浆等蛋白质因胃酸作用而引起的凝聚作用,从而有利于食物消化。明胶的化学组成与胶原基本相同,都含有18种氨基酸,而且还含有多种无机元素。
砂仁具有化湿开胃,温脾止泻,理气安胎功能,主要用于湿浊中阻,脘痞不饥,脾胃虚寒,呕吐泄泻,妊娠恶阻,胎动不安等症状。现代药理研究,砂仁具有抗溃疡、抑制胃酸分泌、增进胃肠运动以及抗血小板聚集的作用。现代临床上可以用来治疗急慢性胃炎,胃及十二指肠溃疡,慢性胆囊炎,肠易激综合征等疾病。
山楂味甘、酸,性微温,归脾、胃、肝经,是卫生部批准的“药食两用”中药。作为食物,酸甜味道的山楂起补充多种营养元素、增进食欲的作用,作为药材,具有降血脂、血压、强心、抗心律不齐等作用,同时也是健脾开胃、消食化滞、活血化痰的良药,对胸膈脾满、疝气、血淤、闭经等症有很好的疗效。山楂富含酚酸、多酚、黄酮和多糖等功能成分,具有抗氧化、降脂、抗肿瘤延缓衰老等多种生物活性。其中,黄酮类化合物牡荆素具有较强的抗癌作用,对体内癌细胞生长、增殖和浸润转移均均有一定的抑制作用。山楂多酚本身为棕红色,在软糖中起到抗氧化保鲜,固色增香的作用,可以使软糖的酸尾消失,口感更加甘甜。
柠檬酸是一种有机酸,酸味较强,在柑橘、菠萝、柠檬等水果中含量较高,口感较好。可以适量加入到饮料、食品中,具有增进食欲、提高口感的作用,促进人体的新陈代谢。
果胶是植物中的一种酸性多糖物质,大量存在于柑橘、柠檬、柚子等果皮中。果胶是高档的天然食品添加剂和保健品,在食品上果胶作为一种天然的植物胶体,可作为一种胶凝剂、稳定剂、组织形成剂、乳化剂和增稠剂。在医药保健品上,果胶也是一种水溶性的膳食纤维,具有增强胃肠蠕动,促进营养吸收的功能,可显著降低血糖,血脂,减少胆固醇,疏通血管,对防治腹泻、肠癌、糖尿病、肥胖症等病症有较好的疗效;同时,果胶是一种良好的重金属吸附剂,具有解除铅中毒的明显作用。
一种砂仁软糖的制备方法,具体包括以下步骤:
(1)称取各原料
按上述砂仁软糖的重量份数称取各原料;
(2)砂仁混悬液的制备
先将砂仁进行超微粉碎,得到砂仁超微粉;然后向砂仁超微粉中加入水,混匀,得到砂仁混悬液;最后将砂仁混悬液分为四份,备用;
(3)溶胶的制备
向明胶中加入第一份砂仁混悬液,浸泡,水浴加热至溶解,得到溶胶,备用;
(4)柠檬酸的制备
向柠檬酸中加入第二份砂仁混悬液,搅拌至溶解,得到柠檬酸溶液,备用;
(5)山楂液的制备
先将山楂进行超微粉碎,得到山楂超微粉;然后向山楂粉末中加入第三份砂仁混悬液,混匀,得到山楂液,备用;
(6)糖液的制备
先将糖和果胶混匀,然后加入第四份砂仁混悬液,缓慢熬制至完全溶解,得到糖液;
(7)胶糖的调配
将糖液加入溶胶中,搅拌,再加入柠檬酸溶液和山楂液,搅拌均匀,水浴加热,得到胶糖;
(8)浇注成型、冷却脱模
将胶糖液浇注在模具中,静置,冷却,脱模,即得砂仁软糖。
进一步,上述步骤(2)中,水的用量为砂仁超微粉质量的7.5-10倍;四份砂仁混悬液的体积比为10:5:10:35。
进一步,上述步骤(3)中,浸泡的时间为30min;水浴加热的温度为75-95℃,时间为3-5min。
采用上述进一步技术方案的有益效果在于,明胶浸泡的作用是让其充分吸收水分膨胀后,再进行间接加热直至溶解。因为明胶溶胶时不可直接加热,因此溶胶温度控制在75℃-95℃左右。同时为避免加热不均匀,从而采用水浴加热。
进一步,上述步骤(6)中,熬制的温度为100-110℃,缓慢熬制至完全溶解。
采用上述进一步技术方案的有益效果在于,熬制的作用是不断加热和搅拌下让糖和果胶快速充分溶解。
进一步,上述步骤(7)中,水浴加热的温度为70-80℃,时间为2min。
采用上述进一步技术方案的有益效果在于,水浴加热的作用是使混合胶液受热均匀,避免直接加热造成的温度过度剧烈与温度的不可控性。
经由上述的技术方案可知,与现有技术相比,本发明的有益效果如下:
1、本发明采用砂仁为原料,具有特殊的风味特性,并且砂仁具有健脾开胃和消食化滞的功效。
2、本发明所制备的砂仁超微粉,既可以最大程度减少因其他提取方法而造成的风味挥发性成分的损失,也可以兼顾到细腻的口感。
3、本发明添加山楂超微粉,其具有开胃和促进消化的作用功效,并增加了山楂的风味,使得酸甜的口感更加丰富。
4、本发明采用明胶和果胶两种混合胶,既保证了砂仁软糖的弹性,又保证了砂仁软糖口感的软糯细腻。
5、本发明砂仁软糖不含蔗糖和香精,低热量,保护牙齿,符合现今健康安全饮食需求,属于无糖食品,同时符合无糖的健康概念。
具体实施方式
下面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1
砂仁软糖,包括以下重量的原料:木糖醇40g、明胶16g、砂仁7g、山楂3g、柠檬酸2g和果胶0.5g;
砂仁软糖的制备方法,具体包括以下步骤:
(1)称取各原料
称取木糖醇40g、明胶16g、砂仁7g、山楂3g、柠檬酸2g和果胶0.5g;
(2)砂仁混悬液的制备
先将砂仁(全果)放入超微粉碎机中进行超微粉碎,得到砂仁超微粉;然后向砂仁超微粉中加入60mL纯净水,混匀,得到砂仁混悬液;最后将砂仁混悬液分为四份,分别为10mL、5mL、10mL和35mL,备用;
(3)溶胶的制备
向明胶中加入10mL砂仁混悬液,浸泡30min,75℃水浴加热5min至溶解,得到溶胶,备用;
(4)柠檬酸的制备
向柠檬酸中加入5mL砂仁混悬液,搅拌至溶解,得到柠檬酸溶液,备用;
(5)山楂液的制备
先将山楂放入超微粉碎机中进行超微粉碎,得到山楂超微粉;然后向山楂粉末中加入10mL砂仁混悬液,混匀,得到山楂液,备用;
(6)糖液的制备
先将木糖醇和果胶混匀,然后加入35mL砂仁混悬液,110℃缓慢熬制至完全溶解,得到糖液;
(7)胶糖的调配
将糖液加入溶胶中,搅拌2min后,再加入柠檬酸溶液和山楂液,搅拌均匀,80℃水浴加热2min,得到胶糖;
(8)浇注成型、冷却脱模
将胶糖液浇注在模具中,静置,冷却,脱模,即得砂仁软糖。
实施例2
砂仁软糖,包括以下重量的原料:木糖醇25g、明胶12g、砂仁8g、山楂5g、柠檬酸3g和果胶0.8g;
砂仁软糖的制备方法,具体包括以下步骤:
(1)称取各原料
称取木糖醇25g、明胶12g、砂仁8g、山楂5g、柠檬酸3g和果胶0.8g;
(2)砂仁混悬液的制备
先将砂仁(全果)放入超微粉碎机中进行超微粉碎,得到砂仁超微粉;然后向砂仁超微粉中加入60mL纯净水,混匀,得到砂仁混悬液;最后将砂仁混悬液分为四份,分别为10mL、5mL、10mL和35mL,备用;
(3)溶胶的制备
向明胶中加入10mL砂仁混悬液,浸泡30min,95℃水浴加热3min至溶解,得到溶胶,备用;
(4)柠檬酸的制备
向柠檬酸中加入5mL砂仁混悬液,搅拌至溶解,得到柠檬酸溶液,备用;
(5)山楂液的制备
先将山楂放入超微粉碎机中进行超微粉碎,得到山楂超微粉;然后向山楂粉末中加入10mL砂仁混悬液,混匀,得到山楂液,备用;
(6)糖液的制备
先将木糖醇和果胶混匀,然后加入35mL砂仁混悬液,100℃缓慢熬制至完全溶解,得到糖液;
(7)胶糖的调配
将糖液加入溶胶中,搅拌2min后,再加入柠檬酸溶液和山楂液,搅拌均匀,70℃水浴加热2min,得到胶糖;
(8)浇注成型、冷却脱模
将胶糖液浇注在模具中,静置,冷却,脱模,即得砂仁软糖。
实施例3
砂仁软糖,包括以下重量的原料:木糖醇55g、明胶20g、砂仁6g、山楂1g、柠檬酸0.5g和果胶0.2g;
砂仁软糖的制备方法,具体包括以下步骤:
(1)称取各原料
称取木糖醇55g、明胶20g、砂仁6g、山楂1g、柠檬酸0.5g和果胶0.2g;
(2)砂仁混悬液的制备
先将砂仁(全果)放入超微粉碎机中进行超微粉碎,得到砂仁超微粉;然后向砂仁超微粉中加入60mL纯净水,混匀,得到砂仁混悬液;最后将砂仁混悬液分为四份,分别为10mL、5mL、10mL和35mL,备用;
(3)溶胶的制备
向明胶中加入10mL砂仁混悬液,浸泡30min,85℃水浴加热4min至溶解,得到溶胶,备用;
(4)柠檬酸的制备
向柠檬酸中加入5mL砂仁混悬液,搅拌至溶解,得到柠檬酸溶液,备用;
(5)山楂液的制备
先将山楂放入超微粉碎机中进行超微粉碎,得到山楂超微粉;然后向山楂粉末中加入10mL砂仁混悬液,混匀,得到山楂液,备用;
(6)糖液的制备
先将木糖醇和果胶混匀,然后加入35mL砂仁混悬液,105℃缓慢熬制至完全溶解,得到糖液;
(7)胶糖的调配
将糖液加入溶胶中,搅拌2min后,再加入柠檬酸溶液和山楂液,搅拌均匀,75℃水浴加热2min,得到胶糖;
(8)浇注成型、冷却脱模
将胶糖液浇注在模具中,静置,冷却,脱模,即得砂仁软糖。
对比例1
对比例1的制备方法与实施例1基本相同,其不同之处在于,对比例1中,砂仁粉末为普通粉末。
对比例2
对比例2的制备方法与实施例1基本相同,其不同之处在于,对比例2中,省略步骤(5)中的山楂超微粉。
对比例3
对比例3的制备方法与实施例1基本相同,其不同之处在于,对比例3中,省略步骤(6)中的果胶。
性能测试
1、砂仁软糖的感官评价
邀请20人组成感官评价小组,按照表1规定的感官要求及分值对实施例1-3及对比例1-3的制备的砂仁软糖产品进行感官评价,取平均值。
结果如表2所示。
表1感官评价指标
表2砂仁软糖的感官评价数据
样品 | 组织形态 | 弹性 | 咀嚼性 | 滋味气味 | 总分 |
实施例1 | 9 | 9 | 9 | 8 | 35 |
实施例2 | 8 | 8 | 8 | 9 | 33 |
实施例3 | 10 | 9 | 9 | 8 | 36 |
对比例1 | 8 | 8 | 3 | 6 | 25 |
对比例2 | 7 | 8 | 7 | 5 | 27 |
对比例3 | 8 | 7 | 4 | 8 | 27 |
由表2可知,本发明实施例1-3制备的砂仁软糖在感官评价上均比对比例1-3制备的砂仁软糖的效果好,评分达到30分以上,最高可达36分。
以上试验说明,本发明砂仁软糖质地硬度适中,弹性好,韧性适中,耐咀嚼,香气浓郁,酸甜适中,无不良风味,是一种色、香、味、形、咀嚼性俱佳的软糖。
2、砂仁软糖质构指标的测定
使用多功能物性分析仪,对实施例1-3和对比例1-3制备的砂仁软糖进行质构测试。其中,质构仪参数设定为:柱形探头TA/36R;试验类型采用全质构测试;测试类型采用下压;目标模式采用位移;测前速度1.5mm/s;测试速度1.5mm/s;测后速度1.5mm/s;触发力4.00gf;探头返回距离10.00mm。测试其硬度、胶着性、咀嚼性、弹性质构特性。每次试验完成后将探头擦拭干净后进行下一次试验,每个样品试验10次,取平均值。
结果如表3所示。
表3砂仁软糖的质构指标数据
样品 | 硬度/gf | 弹性/mm | 咀嚼性/gf |
实施例1 | 1032.798 | 0.9561 | 1264.196 |
实施例2 | 998.328 | 0.9312 | 1142.859 |
实施例3 | 1095.266 | 0.9453 | 1198.537 |
对比例1 | 1050.567 | 0.9217 | 1067.512 |
对比例2 | 950.617 | 0.8459 | 1002.923 |
对比例3 | 1385.732 | 0.8376 | 1028.853 |
由表3可知,综合实施例1-3和对比例1-3,调整软糖中的砂仁粉末为普通粉末,对软糖的咀嚼性会造成显著的不良影响。山楂超微粉的添加,不仅增添了软糖的风味,而且对软糖的硬度、弹性和咀嚼型都会造成显著的影响。果胶的添加,使软糖的硬度降低,并使软糖具有较好的弹性咀嚼性能,使其口感更加软糯,质地柔软,Q弹。
以上试验说明,本发明制备的砂仁软糖在质构测试上均比对比例制备的砂仁软糖的效果好。
对所公开的实施例的上述说明,使本领域专业技术人员能够实现或使用本发明。对这些实施例的多种修改对本领域的专业技术人员来说将是显而易见的,本文中所定义的一般原理可以在不脱离本发明的精神或范围的情况下,在其它实施例中实现。因此,本发明将不会被限制于本文所示的这些实施例,而是要符合与本文所公开的原理和新颖特点相一致的最宽的范围。
Claims (10)
1.一种砂仁软糖,其特征在于,所述砂仁软糖中包括砂仁。
2.根据权利要求1所述的一种砂仁软糖,其特征在于,包括以下重量份的原料:糖25-55份、明胶12-20份、砂仁6-8份、山楂1-5份、柠檬酸0.5-3份和果胶0.2-0.8份。
3.根据权利要求2所述的一种砂仁软糖,其特征在于,所述糖为木糖醇。
4.一种砂仁软糖的制备方法,其特征在于,具体包括以下步骤:
(1)称取各原料
按权利要求1-3任一项所述砂仁软糖的重量份数称取各原料;
(2)砂仁混悬液的制备
先将砂仁进行超微粉碎,得到砂仁超微粉;然后向砂仁超微粉中加入水,混匀,得到砂仁混悬液;最后将砂仁混悬液分为四份,备用;
(3)溶胶的制备
向明胶中加入第一份砂仁混悬液,浸泡,水浴加热至溶解,得到溶胶,备用;
(4)柠檬酸的制备
向柠檬酸中加入第二份砂仁混悬液,搅拌至溶解,得到柠檬酸溶液,备用;
(5)山楂液的制备
先将山楂进行超微粉碎,得到山楂超微粉;然后向山楂粉末中加入第三份砂仁混悬液,混匀,得到山楂液,备用;
(6)糖液的制备
先将糖和果胶混匀,然后加入第四份砂仁混悬液,缓慢熬制至完全溶解,得到糖液;
(7)胶糖的调配
先将糖液冷却至测定温度在70-80℃,再将糖液加入溶胶中,搅拌,再加入柠檬酸溶液和山楂液,搅拌均匀,水浴加热,得到胶糖;
(8)浇注成型、冷却脱模
将胶糖液浇注在模具中,静置,冷却,脱模,即得所述砂仁软糖。
5.根据权利要求4所述的一种砂仁软糖的制备方法,其特征在于,步骤(2)中,所述水的用量为所述砂仁超微粉质量的7.5-10倍。
6.根据权利要求4或5所述的一种砂仁软糖的制备方法,其特征在于,步骤(2)中,所述四份砂仁混悬液的体积比为10:5:10:35。
7.根据权利要求4所述的一种砂仁软糖的制备方法,其特征在于,步骤(3)中,所述浸泡的时间为30min。
8.根据权利要求4或7所述的一种砂仁软糖的制备方法,其特征在于,步骤(3)中,所述水浴加热的温度为75-95℃,时间为3-5min。
9.根据权利要求4所述的一种砂仁软糖的制备方法,其特征在于,步骤(6)中,所述熬制的温度为100-110℃,缓慢熬制至完全溶解。
10.根据权利要求4所述的一种砂仁软糖的制备方法,其特征在于,步骤(7)中,所述水浴加热的温度为70-80℃,时间为2min。
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