CN115444062A - 一种无糖0卡的糖果制备方法 - Google Patents
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- 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
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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
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- 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
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- 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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- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
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Abstract
本发明提供一种无糖0卡的糖果制备方法,涉及食品加工领域。该无糖0卡的糖果制备方法,包括S1.0卡糖原材料选择,根据制备糖果的性质要求选择多种用于制备无糖0卡糖果的零卡糖原料,S2.进行备料,将选取的零卡糖材料进行过筛、掺杂和搅拌,使不同种类的零卡糖原料充分混合,S3.化糖将混合后的多种零卡糖原料加入化糖设备,并加入固化物30%的水,进行加热,至多种零卡糖全部化开并煮沸,S4.真空熬制,对溶好的糖浆进行真空浓缩。该无糖0卡的糖果制备方法,仅仅通过使用赤藓糖醇、罗汉果甜苷和甜菊糖苷作为制作原料,解决了现有糖果多糖高卡,色素添加剂残留较多,使用后对身体造成负担,不利于身体健康的问题。
Description
技术领域
本发明涉及食品加工领域,具体为一种无糖0卡的糖果制备方法。
背景技术
糖果,是糖果糕点的一种,指以糖类为主要成分的一种小吃,糖果可分为硬质糖果、硬质夹心糖果、乳脂糖果、凝胶糖果、抛光糖果、胶基糖果、充气糖果和压片糖果,硬质糖果是以白砂糖、淀粉糖浆为主料的一类口感硬、脆的糖果,味甜,含有大量可吸收糖分,热量高,过度摄入会影响人体内正常糖代谢,二型糖尿病的患病风险就会增加,糖分摄入过量也会导致肥胖,肥胖使患上糖尿病的主要原因之一,且过度摄糖,导致体内糖分代谢剩余,糖分转化为脂质,进而可转化为甘油三酯,影响脂肪的代谢平衡,甚至引起高脂血症,进而增加血管粥样硬化的风险,诱发心脑血管疾病,同糖分会和皮肤中的胶原蛋白结合,致使胶原蛋白、弹力蛋白糖化,失去弹性,造成皮肤发生皱纹和松弛,加快身体的衰老症状,甚至还有诱发色素斑的风险;
汉果甜苷在植物含量较高且水溶性好,其甜度为蔗糖的300倍,其热量为零,具有清热润肺镇咳、润肠通便之功效,作为食品安全无毒,甜菊糖是从菊科植物甜叶菊的叶子中提取出来的一种糖苷,具有高甜度、低热能的特点,其甜度是蔗糖的200-300倍,热值仅为蔗糖的1/300,赤藓糖醇,是一种填充型甜味剂,在自然界中广泛存在,易于获得,可由葡萄糖发酵制得,为白色结晶粉末,具有爽口的甜味,不易吸收,高温时稳定,在广泛pH范围内稳定,在口中溶解时有温和的凉爽感,适用于多种食品。
现有的糖果大多数为香甜风味,为了保证风味和口感,其中含有大量的糖分,对人体正常糖代谢产生负担,并会造成肥胖,诱发各类疾病,且为了提升口感,在其加工过程中,掺入多种色素和食品添加剂,部分糖果为了延长保质期,在糖果中掺入防腐剂,长期大量食用这种杨过,对身体会产生极大影响,降低身体素质,诱发多种疾病,因此,如何提供一种无糖0卡的糖果制备方法在当前的环境中显得尤为重要。
发明内容
(一)解决的技术问题
针对现有技术的不足,本发明提供了一种无糖0卡的糖果制备方法,解决了现有糖果多糖高卡,色素添加剂残留较多,使用后对身体造成负担,不利于身体健康的问题。
(二)技术方案
为实现以上目的,本发明通过以下技术方案予以实现:一种无糖0卡的糖果制备方法,具体包括以下步骤:
S1.0卡糖原材料选择
根据制备糖果的性质要求选择多种用于制备无糖0卡糖果的零卡糖原料;
S2.进行备料
将选取的零卡糖材料进行过筛、掺杂和搅拌,使不同种类的零卡糖原料充分混合;
S3.化糖
将混合后的多种零卡糖原料加入化糖设备,并加入固化物30%的水,进行加热,至多种零卡糖全部化开并煮沸;
S4.真空熬制
对溶好的糖浆进行真空浓缩,继续熬制,减少气泡并降低含水率;
S5.初步冷却
对熬制浓缩后的糖稀进行初步降温,直至内部温度降至80℃;
S6.拉条成型
将冷却至80℃的糖膏进行拉条,并进行机器成型,成型过程中进行保温处理;
S7.最终冷却
将制成的成型糖粒放入冷却箱内进行最终冷却成型;
S8.筛糖过选
将冷却过后的糖粒送入筛选机构进行筛选,分选出尺寸形状不符合生产要求的残次品,残次品重新回炉溶制;
S9.成品加工
将糖粒送入裹粉机构,在糖粒表面撒上赤藓糖醇晶粉;
S10.消毒包装
将糖果成品放入臭氧消毒机内进行消杀,之后转入无菌车间进行包装即可。
优选的,S1中选取的用于制备无糖0卡糖果的零卡糖原料为罗汉果甜苷和甜菊糖苷。
优选的,S2中过筛所用滤网为300目,相互掺杂的罗汉果甜苷和甜菊糖苷体积比为2.5。
优选的,S3化糖设备内部气压控制在0.35-0.45Mpa,温度控制在110℃。
优选的,S4中真空熬制时气压控制在0.7-0.8Mpa,温度控制在145℃。
优选的,S3和S4中工序时间均少于20min。
优选的,S7中冷却时间控制在2-4小时,冷却温度为5-20℃。
优选的,S10臭氧消毒时间控制为0.5-1h。
(三)有益效果
本发明提供了一种无糖0卡的糖果制备方法。具备以下有益效果:
1、本发明提供了一种无糖0卡的糖果制备方法,该糖果制备方法相较于现有的糖果生产方法,使用了罗汉果甜苷和甜菊糖苷为制作主料,赤藓糖醇为辅料,制成糖果无糖零卡,在确保了成品糖果的甜味清凉口感的基础上,还可以有效调整消化系统,有清热润肺镇咳、润肠通便之功效,对肥胖、便秘、糖尿病具有防治作用。
2、本发明提供了一种无糖0卡的糖果制备方法,相较于现有的糖果生产方法,该方法的原材料仅为赤藓糖醇、罗汉果甜苷和甜菊糖苷,赤藓糖醇为辅料,成分简单,无色素和食品添加剂,消杀过程也采用臭氧消毒方式,消毒无残留,避免传统加工方法中添加多种食品添加剂和产生消毒剂残留的问题,确保食品健康安全性。
3、本发明提供了一种无糖0卡的糖果制备方法,相较于现有的糖果生产方法,该无糖0卡的糖果制备方法加工成产糖果的原材料化学和物理性质稳定,不易于空气中的成分发生反应,同时受外界温度影响小,不会因室外高温发生融化,可长期储存,保质期大大延长。
具体实施方式
下面将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:
本发明实施例提供一种无糖0卡的糖果制备方法,具体包括以下步骤:
S1.0卡糖原材料选择
根据制备糖果的性质要求选择多种用于制备无糖0卡糖果的零卡糖原料,多种材料之间通过调整配比,实现互补,保证最优的经济效益;
S2.进行备料
将选取的零卡糖材料进行过筛、掺杂和搅拌,使不同种类的零卡糖原料充分混合,过筛时,分离不易溶解的大颗粒结晶,再按照体积比3.5;1的比例将罗汉果甜苷和甜菊糖苷进行掺杂,并进行充分混合;
S3.化糖
将混合后的多种零卡糖原料加入化糖设备,并加入固化物30%的水,使用PO水,避免水中杂质对糖果造成影响,保证纯粹的口感,之后进行加热,至多种零卡糖全部化开并煮沸;
S4.真空熬制
对溶好的糖浆进行真空浓缩,继续熬制,使温度进一步逐渐升高至145℃,减少气泡并降低含水率,避免存在气泡使糖果制成后内部产生空腔,影响口感;
S5.初步冷却
对熬制浓缩后的糖稀进行初步降温,直至内部温度降至80℃,便于后续加工;
S6.拉条成型
将冷却至80℃的糖膏进行拉条,并进行机器成型,通过不同尺寸形状的模具进行轧制,也可根据实际情况进行切割成型,成型过程中进行保温处理,便于后续加工;
S7.最终冷却
将制成的成型糖粒放入冷却箱内进行最终冷却成型;
S8.筛糖过选
将冷却过后的糖粒送入筛选机构进行筛选,分选出尺寸形状不符合生产要求的残次品,残次品重新回炉溶制,减少生产过程中的浪费;
S9.成品加工
将糖粒送入裹粉机构,在糖粒表面撒上赤藓糖醇晶粉,赤藓糖醇晶粉在口腔内溶解过程中会吸走热量,提供清凉口感,并且避免糖果与包装袋发生黏结;
S10.消毒包装
将糖果成品放入臭氧消毒机内进行消杀,之后转入无菌车间进行包装即可,延长保质期。
S1中选取的用于制备无糖0卡糖果的零卡糖原料为罗汉果甜苷和甜菊糖苷,两者均为通过植物取得的天然提取甜味剂,制成糖果摄入人体对身体无害,S2中过筛所用滤网为300目,相互掺杂的罗汉果甜苷和甜菊糖苷体积比为2.5,甜菊糖苷浓度过高时会产生苦味和后涩味,而低浓度的甜菊糖苷与罗汉果甜苷进行互补,增强糖果风味,S3化糖设备内部气压控制在0.35-0.45Mpa,温度控制在110℃,S4中真空熬制时气压控制在0.7-0.8Mpa,温度控制在145℃,S3和S4中工序时间均少于20min,避免长时间加热使糖稀性质发生变化,导致影响风味,S7中冷却时间控制在2-4小时,冷却温度为5-20℃,避免温差过大和降温过快,防止糖果冷却过程中因内外降温速率相差过大导致碎裂,保证糖果生产质量,S10臭氧消毒时间控制为0.5-1h。
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 (8)
1.一种无糖0卡的糖果制备方法,其特征在于,具体包括以下步骤:
S1.0卡糖原材料选择
根据制备糖果的性质要求选择多种用于制备无糖0卡糖果的零卡糖原料;
S2.进行备料
将选取的零卡糖材料进行过筛、掺杂和搅拌,使不同种类的零卡糖原料充分混合;
S3.化糖
将混合后的多种零卡糖原料加入化糖设备,并加入固化物30%的水,进行加热,至多种零卡糖全部化开并煮沸;
S4.真空熬制
对溶好的糖浆进行真空浓缩,继续熬制,减少气泡并降低含水率;
S5.初步冷却
对熬制浓缩后的糖稀进行初步降温,直至内部温度降至80℃;
S6.拉条成型
将冷却至80℃的糖膏进行拉条,并进行机器成型,成型过程中进行保温处理;
S7.最终冷却
将制成的成型糖粒放入冷却箱内进行最终冷却成型;
S8.筛糖过选
将冷却过后的糖粒送入筛选机构进行筛选,分选出尺寸形状不符合生产要求的残次品,残次品重新回炉溶制;
S9.成品加工
将糖粒送入裹粉机构,在糖粒表面撒上赤藓糖醇晶粉;
S10.消毒包装
将糖果成品放入臭氧消毒机内进行消杀,之后转入无菌车间进行包装即可。
2.根据权利要求1所述的一种无糖0卡的糖果制备方法,其特征在于:所述S1中选取的用于制备无糖0卡糖果的零卡糖原料为罗汉果甜苷和甜菊糖苷。
3.根据权利要求1所述的一种无糖0卡的糖果制备方法,其特征在于:所述S2中过筛所用滤网为300目,相互掺杂的罗汉果甜苷和甜菊糖苷体积比为2.5。
4.根据权利要求1所述的一种无糖0卡的糖果制备方法,其特征在于:所述S3化糖设备内部气压控制在0.35-0.45Mpa,温度控制在110℃。
5.根据权利要求1所述的一种无糖0卡的糖果制备方法,其特征在于:所述S4中真空熬制时气压控制在0.7-0.8Mpa,温度控制在145℃。
6.根据权利要求1所述的一种无糖0卡的糖果制备方法,其特征在于:所述S3和S4中工序时间均少于20min。
7.根据权利要求1所述的一种无糖0卡的糖果制备方法,其特征在于:所述S7中冷却时间控制在2-4小时,冷却温度为5-20℃。
8.根据权利要求1所述的一种无糖0卡的糖果制备方法,其特征在于:所述S10臭氧消毒时间控制为0.5-1h。
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