CN115316484A - 一种功能型棒糖及其制备方法 - Google Patents
一种功能型棒糖及其制备方法 Download PDFInfo
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Classifications
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- 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
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- 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
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- 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
- A23G3/366—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 containing microorganisms, enzymes
-
- 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
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- 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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- Engineering & Computer Science (AREA)
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- Health & Medical Sciences (AREA)
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Abstract
本发明属于食品技术领域,具体涉及一种功能型棒糖,包括以下重量份数组分:糖浆15‑33份、赤藓糖醇11‑17份、麦芽糖醇6‑11份、异麦芽酮糖醇21‑32份、葡萄糖15‑22份、柠檬酸1‑3份、卵磷脂1‑4份、香精0.1‑0.3份、功效组分2‑7份。本发明针对目前棒糖食品居多存在易引发龋齿、缺乏营养价值、返砂的问题,采用现代化生物提取技术提取膳食纤维作为产品重要原料,提高产品营养价值,弥补儿童膳食纤维摄入量不足。同时通过赤藓糖醇、麦芽糖醇或木糖醇新型营养甜味品代替部分传统白糖,优化棒糖糖液复配比例,经科学论证和合理配伍,解决传统白砂糖易引发龋齿问题,并提升产品口感。
Description
技术领域
本发明属于食品技术领域,具体涉及一种功能型棒糖及其制备方法。
背景技术
根据国家卫计委于发布的第四次全国口腔健康流行病学调查也显示,受饮食结构改变及口腔健康行为等因素影响,我国儿童患龋情况呈上升趋势,5岁儿童乳牙龋患率为70.9%,比十年前上升了5.8个百分点,儿童患龋情况已呈现上升态势12岁儿童平均龋齿数为0.86颗,12岁儿童恒牙龋患率为34.5%。
棒糖是一种老少咸宜的休闲甜食制品,特别深受青少年及儿童的欢迎,方便携带,随时随地可以食用,充满了时尚感。然而传统的棒糖一般是由白砂糖、葡萄糖浆或麦芽糖浆等作为甜味剂,再配以其他添加剂制备而成,儿童食用此类棒棒糖后,相应的糖分会在口腔中被致龋菌大量分解而产酸,导致牙釉质被腐蚀,长期食用极易引发龋齿。另外,中国低龄儿童(3-6岁)的肠道消化功能尚不完善,加上现代精细的饮食方式,导致很多孩子易出现积食、消化不良等胃肠道不适症状。
因而,有必要研发一款不易引发龋齿、具有营养价值、适宜儿童食用的棒糖食品,且控制棒糖食品生产质量安全,确保产品品质。
发明内容
有鉴于此,本发明提供一种功能型棒糖及其制备方法。
本发明的技术方案为:
一种功能型棒糖,其特征在于,包括以下重量份数组分:糖浆15-33份、赤藓糖醇11-17份、麦芽糖醇6-11份、异麦芽酮糖醇21-32份、葡萄糖15-22份、柠檬酸1-3份、卵磷脂1-4份、香精0.1-0.3份、功效组分2-7份。
进一步的,所述功能型棒糖包括以下重量份数组分:糖浆25份、赤藓糖醇15份、麦芽糖醇8份、异麦芽酮糖醇26份、葡萄糖18份、柠檬酸2份、卵磷脂2份、香精0.15份、功效组分4份。
进一步的,所述功效组分包括以下重量份数成分:厚朴80-100份、枳壳30-50份、白术30-40份、山楂50-60份、稻芽200-300份、老香黄200-300份。
进一步的,所述功效组分包括以下重量份数成分:厚朴85份、枳壳45份、白术33份、山楂55份、稻芽260份、老香黄230份。
本发明中,所述功效组分依据药食同源的经典名方“小儿喜食糖浆”科学组方的基础上选出原料配比改良,改善了中药的味道,能便于儿童亲和食用,用于解决小儿单纯性肠胃炎、消化不良食欲不振等问题,促进了孩子的正常消化功能调理好肠胃不适。
进一步的,还包括副干酪乳杆菌0.1-0.5份。
本发明中,通过加入的副干酪乳杆菌,可作为预防龋齿功能原料,不容易被口腔细菌利用产生腐蚀性酸,预防牙齿被酸蛀蚀,保护牙齿健康。
同时,副干酪乳杆菌不给变形链球菌提供食物,可进一步保护牙齿健康。
进一步的,还包括副干酪乳杆菌0.3份。
本发明还提供一种功能型棒糖的制备方法,其特征在于,包括以下步骤:
S1.先取厚朴、老香黄、稻芽加水煮至90℃,温浸两次,每次2小时,合并浸液,静置滤过得到浸液水;
S2.把白术、枳壳、山楂加水煮沸两次,每次1.5小时,合并浸液,静置滤过得到浸液水;
S3.将步骤S2与步骤S1得到的浸液混合均匀,成棕褐色的粘稠液体即浸膏;
S4.将糖浆、赤藓糖醇、麦芽糖醇、异麦芽酮糖醇、葡萄糖分别倒入容器,打开蒸汽进行化糖,得到糖膏;
S5.将S3得到的浸膏,倒入糖膏中,调和混合均匀,同时加入柠檬酸、卵磷脂、香精混合,形成糖胚,置于冷却池中,折叠冷却到80-90℃,由机器拉条形成条状,按需求大小压制成型。
进一步的,步骤S5中,形成糖胚之前,还包括加入L-苹果酸、副干酪乳杆菌混合。
本发明中,从佛手果等植物原料提取出膳食纤维,作为配方原料;从赤藓糖醇、麦芽糖醇或木糖醇新型甜味剂代替传统白糖,从而获得一种健康功能型棒糖食品及其制备方法。
本发明针对目前棒糖食品居多存在易引发龋齿、缺乏营养价值、返砂的问题,采用现代化生物提取技术提取膳食纤维作为产品重要原料,提高产品营养价值,弥补儿童膳食纤维摄入量不足。同时通过赤藓糖醇、麦芽糖醇或木糖醇新型营养甜味品代替部分传统白糖,优化棒糖糖液复配比例,经科学论证和合理配伍,解决传统白砂糖易引发龋齿问题,并提升产品口感。
本发明棒糖,口感丰富,不容易被口腔细菌利用产生腐蚀性酸,可以维持肠道微生态平衡,防龋齿的效果更佳。
具体实施方式
下面将结合本发明实施例对技术方案进行清楚、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
一种功能型棒糖,其特征在于,包括以下重量份数组分:进一步的,所述功能型棒糖包括以下重量份数组分:糖浆25份、赤藓糖醇15份、麦芽糖醇8份、异麦芽酮糖醇26份、葡萄糖18份、柠檬酸2份、卵磷脂2份、香精0.15份、功效组分4份。
进一步的,所述功效组分包括以下重量份数成分:厚朴85份、枳壳45份、白术33份、山楂55份、稻芽260份、老香黄230份。
进一步的,还包括副干酪乳杆菌0.3份。
实施例2
一种功能型棒糖,其特征在于,包括以下重量份数组分:糖浆15份、赤藓糖醇11份、麦芽糖醇6份、异麦芽酮糖醇21份、葡萄糖15份、柠檬酸1份、卵磷脂1份、香精0.1份、功效组分2份。
进一步的,所述功效组分包括以下重量份数成分:厚朴80份、枳壳30份、白术30份、山楂50份、稻芽200份、老香黄200份。
进一步的,还包括副干酪乳杆菌0.1份。
实施例3
一种功能型棒糖,其特征在于,包括以下重量份数组分:糖浆33份、赤藓糖醇17份、麦芽糖醇11份、异麦芽酮糖醇32份、葡萄糖22份、柠檬酸3份、卵磷脂4份、香精0.3份、功效组分7份。
进一步的,所述功效组分包括以下重量份数成分:厚朴100份、枳壳50份、白术40份、山楂60份、稻芽300份、老香黄300份。
进一步的,还包括副干酪乳杆菌0.5份。
实施例4
一种功能型棒糖的制备方法,其特征在于,包括以下步骤:
S1.先取厚朴、老香黄、稻芽加水煮至90℃,温浸两次,每次2小时,合并浸液,静置滤过得到浸液水;
S2.把白术、枳壳、山楂加水煮沸两次,每次1.5小时,合并浸液,静置滤过得到浸液水;
S3.将步骤S2与步骤S1得到的浸液混合均匀,成棕褐色的粘稠液体即浸膏;
S4.将糖浆、赤藓糖醇、麦芽糖醇、异麦芽酮糖醇、葡萄糖分别倒入容器,打开蒸汽进行化糖,得到糖膏;
S5.将S3得到的浸膏,倒入糖膏中,调和混合均匀,同时加入柠檬酸、卵磷脂、香精混合,形成糖胚,置于冷却池中,折叠冷却到80-90℃,由机器拉条形成条状,按需求大小压制成型。
进一步的,步骤S5中,形成糖胚之前,还包括加入L-苹果酸、副干酪乳杆菌混合。
实验效果测试
1、取变形链球菌,用无菌吸管移入普通营养琼脂培养基中,置于37℃恒温箱培养18-24h,并传代2次。
2、无菌棉签挑取孵育16-24h的营养琼脂平板上4-5个典型的菌落置于无菌LB液体培养基中,充分混匀,37℃,200r/min培养24h,离心出菌体,用无菌MH肉汤配制1.5×108的菌悬液。
将实施例1-3组分按实施例4方法制备功能型棒糖,得到的成品分别磨碎成粉过100目筛子后备用,得棒糖粉末。
取2g棒糖粉末加入20mL配制好的菌悬液中。置于37℃恒温箱中孵育24h。从培养完成的培养基中取出0.1mL进行10倍梯度的系列稀释,每个稀释度定量(50ul)涂布于MH琼脂平板上,计数菌落总数。计算公式为:CFU/mL=平板上菌落数×20×稀释倍数;对照组:取20mL配制好的菌悬液,培养方法、培养条件和菌落计数方法等均与实验组相同。其致病菌的抑菌率的实验结果如下表所示。
抑菌率=(对照组菌落总数-实验组菌落总数)/对照组菌落总数*100%
实验组 | 抑菌率 |
实施例1 | 93.5% |
实施例2 | 90.3% |
实施例3 | 91.7% |
对于本领域技术人员而言,显然本发明不限于上述示范性实施例的细节,而且在不背离本发明的精神或基本特征的情况下,能够以其他的具体形式实现本发明。因此,无论从哪一点来看,均应将实施例看作是示范性的,而且是非限制性的,本发明的范围由所附权利要求而不是上述说明限定,因此旨在将落在权利要求的等同要件的含义和范围内的所有变化囊括在本发明内。
此外,应当理解,虽然本说明书按照实施方式加以描述,但并非每个实施方式仅包含一个独立的技术方案,说明书的这种叙述方式仅仅是为清楚起见,本领域技术人员应当将说明书作为一个整体,各实施例中的技术方案也可以经适当组合,形成本领域技术人员可以理解的其他实施方式。需注意的是,本发明中所未详细描述的技术特征,均可以通过任一现有技术实现。
Claims (8)
1.一种功能型棒糖,其特征在于,包括以下重量份数组分:糖浆15-33份、赤藓糖醇11-17份、麦芽糖醇6-11份、异麦芽酮糖醇21-32份、葡萄糖15-22份、柠檬酸1-3份、卵磷脂1-4份、香精0.1-0.3份、功效组分2-7份。
2.根据权利要求1所述的功能型棒糖,其特征在于,包括以下重量份数组分:糖浆25份、赤藓糖醇15份、麦芽糖醇8份、异麦芽酮糖醇26份、葡萄糖18份、柠檬酸2份、卵磷脂2份、香精0.15份、功效组分4份。
3.根据权利要求2所述的功能型棒糖,其特征在于,所述功效组分包括以下重量份数成分:厚朴80-100份、枳壳30-50份、白术30-40份、山楂50-60份、稻芽200-300份、老香黄200-300份。
4.根据权利要求3所述的功能型棒糖,其特征在于,所述功效组分包括以下重量份数成分:厚朴85份、枳壳45份、白术33份、山楂55份、稻芽260份、老香黄230份。
5.根据权利要求4所述的功能型棒糖,其特征在于,还包括副干酪乳杆菌0.1-0.5份。
6.根据权利要求5所述的功能型棒糖,其特征在于,还包括副干酪乳杆菌0.3份。
7.一种功能型棒糖的制备方法,其特征在于,包括以下步骤:
S1.先取厚朴、老香黄、稻芽加水煮至90℃,温浸两次,每次2小时,合并浸液,静置滤过得到浸液水;
S2.把白术、枳壳、山楂加水煮沸两次,每次1.5小时,合并浸液,静置滤过得到浸液水;
S3.将步骤S2与步骤S1得到的浸液混合均匀,成棕褐色的粘稠液体即浸膏;
S4.将糖浆、赤藓糖醇、麦芽糖醇、异麦芽酮糖醇、葡萄糖分别倒入容器,打开蒸汽进行化糖,得到糖膏;
S5.将S3得到的浸膏,倒入糖膏中,调和混合均匀,同时加入柠檬酸、卵磷脂、香精混合,形成糖胚,置于冷却池中,折叠冷却到80-90℃,由机器拉条形成条状,按需求大小压制成型。
8.根据权利要求7所述的功能型棒糖的制备方法,其特征在于,步骤S5中,形成糖胚之前,还包括加入L-苹果酸、副干酪乳杆菌混合。
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