CN115553370A - 一种蓝莓叶黄素酯凝胶软糖及其制备方法 - Google Patents
一种蓝莓叶黄素酯凝胶软糖及其制备方法 Download PDFInfo
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Abstract
本发明公开了一种蓝莓叶黄素酯凝胶软糖及其制备方法，本发明属于软糖加工技术领域，本发明以叶黄素酯、蓝莓汁和蓝莓提取物为原料，配以明胶、果胶、麦芽糖醇、赤藓糖醇、柠檬酸、苹果酸等为辅料，制得蓝莓叶黄素酯凝胶糖果。本发明将富含花青素的蓝莓和叶黄素酯制成蓝莓叶黄素酯凝胶软糖，营养丰富，口感较好，方便食用，且具有缓解视疲劳、促进保护视力的功能。
Description
技术领域
本发明属于软糖加工技术领域，具体涉及一种蓝莓叶黄素酯凝胶软糖及其制备方法。
背景技术
随着电子产品的普及，越来越多的人受到了眼干眼涩、眼睛模糊、胀痛、畏光等视疲劳综合症的困扰。现代人通过电子产品进行工作、学习、购物、交友等，每天都长时间面对电子产品，给眼睛带来了极大的视觉负担，造成了眼干眼涩、视物模糊甚至是看电脑、手机后头晕恶心等电脑视疲劳症状频发，给人们的工作和生活都带来了很大的困扰，严重了人们的生活质量和工作效率。研究表明蓝莓可起到缓解视疲劳的作用。蓝莓提取物中的花，色苷可激活视网膜酶，起到活化和促进视红素合成的作用，提高人眼视觉上的敏锐程度，且使得人的视觉可以快速地适应黑暗环境，从而增强人的视力。CN201610647541.2公开的压片糖果，使用蓝莓果粉，口感并不好。压片糖果叶黄素属于类胡萝卜素，是存在于人眼中主要的胡萝卜素，它在人眼中起到保护眼睛的作用，存在的量与人眼健康息息相关。它是广泛存在于自然界花卉和水果等植物的一种天然色素，在化妆品、食品和药品中都有广泛的使用。叶黄素无法在人体内合成，只能从特定的食物中获取。通常通过摄入叶黄素酯补充叶黄素，叶黄素酯进入人体后被分解为游离叶黄素，可补充人体内流失的叶黄素。蓝莓叶黄素酯凝胶软糖具有清新口气其便携方便具有很大的市场前景。柳富杰等用黄素酯微囊粉和蓝莓果粉制备压片糖果，加入薄荷粉末和甜味剂D-甘露糖醇、填充剂山梨糖醇等，制作出具有缓解视觉疲劳作用的功能性压片糖果。压片糖果，又叫泡腾片是利用将经粉碎混合的物料造粒、模压及包衣后形成的颗粒整齐、一定硬实度的一类糖果。本领域技术人员亟待开发出一种蓝莓叶黄素酯凝胶软糖及其制备方法以满足现有的应用市场和性能需求。
发明内容
有鉴于此，本发明提供一种蓝莓叶黄素酯凝胶软糖及其制备方法。
一种蓝莓叶黄素酯凝胶软糖，包括以下质量百分比的原料：麦芽糖醇液60~90份，赤藓糖醇6~10份，明胶6~10份，蓝莓浓缩汁1.0~5.0份，叶黄素酯0.01~1.0份，蓝莓提取物0.01~1.0份，果胶0.1~1.0份，柠檬酸0.3~0.8份，苹果酸0.05~0.3份，巴西棕榈蜡0.001~0.5份。
进一步的，所述的蓝莓提取物的花色苷≥0.5%、原花青素≥25%、花青素≥25%。
上述所述蓝莓叶黄素酯凝胶软糖的制备方法，包括以下步骤：步骤一：化胶：将称量完成的明胶与水按1:2~1:3的比例加入到化胶罐中，混合均匀，边加热边搅拌，温度保持在70~80℃，直至明胶完全溶解，呈透明状胶液，恒温维持在60~65℃，得料液A，备用；步骤二：熬糖：将称量完成的赤藓糖醇、果胶加入到熬糖罐中，搅拌均匀后，加入麦芽糖醇液体，开始边加热变搅拌，加热温度为100~120℃，待熬糖锅内糖液沸腾5min后，用搅拌棒蘸取糖浆观察，当糖浆顺棒流下，成细短糖条不易断落，趁热测可溶性固形物含量，可溶性固形物含量在83%-88%之间，停止加热，冷却至93~95℃，得料液B，备用；步骤三：调配：将料液A和料液B泵入配料罐中，搅拌混合均匀，配料罐夹套水浴恒温78-85℃，得料液C，在料液C中加入定量的叶黄素酯、蓝莓浓缩汁、蓝莓提取物、柠檬酸、苹果酸和巴西棕榈蜡混合搅拌均匀，静止10分钟后得到澄清的蓝莓叶黄素酯凝胶软糖液D，测料液D可溶性固形物含量，其可溶性固形物含量为75~80%；步骤四：浇注、冷却脱模：将料液D经卸料泵输送至浇注机料斗中，开始浇注，浇注完成的软糖模具经传送带进入冷却脱模机进行冷却脱模，冷却温度为-5℃~5℃，脱模后的软糖放入烘房中进行干燥；步骤五：干燥：将脱模后的软糖放置恒温恒湿的环境中进行烘干除水，温度为20℃-25℃，湿度为40%~60%，烘干时间为24~60h，烘干后测水分，水分控制在18%~25%；步骤六：包装、入库：将干燥好的蓝莓叶黄素酯软糖进行包装，包装后，经检验合格，入库，阴凉干燥处保存，避免阳光直接照射或高温。
进一步的，所述蓝莓浓缩汁为杜鹃花科越橘属蓝莓制作而成的蓝莓浓缩汁。
进一步的，所述的蓝莓浓缩汁的20℃折光计法可溶性固形物50%~71%，滴定终点pH=8.1的可滴定酸含量3.0~3.2%。
本发明的有益效果：
本发明现以叶黄素酯、蓝莓汁和蓝莓提取物为原料，配以明胶、果胶、麦芽糖醇、赤藓糖醇、柠檬酸、苹果酸等为辅料，制得蓝莓叶黄素酯凝胶糖果。本发明将富含花青素的蓝莓和叶黄素酯制成蓝莓叶黄素酯凝胶软糖，营养丰富，口感较好，方便食用，且具有缓解视疲劳、保护视力的功能。
附图说明
下面结合附图对本发明中的进行详细说明，图1是蓝莓叶黄素酯凝胶软糖的生产工艺流程图。
具体实施方式
实施例1
本发明提供了一种蓝莓叶黄素酯凝胶软糖，质量配比如下：麦芽糖醇液85份，赤藓糖醇8份，明胶8.5份，蓝莓浓缩汁5.0份，叶黄素酯0.50份，蓝莓提取物0.2份，果胶0.3份，柠檬酸0.6份，苹果酸0.1份，巴西棕榈蜡0.01份。
步骤一：化胶：将称量完成的明胶与水按1:3的比例加入到化胶罐中，混合均匀，边加热边搅拌，温度保持在75℃，直至明胶完全溶解，呈透明状胶液，恒温维持在60~65℃，得料液A，备用；步骤二：熬糖：将称量完成的赤藓糖醇、果胶加入到熬糖罐中，搅拌均匀后，加入麦芽糖醇液体，开始边加热变搅拌，加热温度为110℃，待熬糖锅内糖液沸腾5min后，用搅拌棒蘸取糖浆观察，当糖浆顺棒流下，成细短糖条不易断落，趁热测可溶性固形物含量，可溶性固形物含量在85%，停止加热，冷却至94℃，得料液B，备用；步骤三：调配：将料液A和料液B泵入配料罐中，搅拌混合均匀，配料罐夹套水浴恒温82℃，得料液C，在料液C中加入定量的叶黄素酯、蓝莓浓缩汁、蓝莓提取物、柠檬酸、苹果酸和巴西棕榈蜡混合搅拌均匀，静止10分钟后得到澄清的蓝莓叶黄素酯凝胶软糖液D，测料液D可溶性固形物含量，其可溶性固形物含量为77%，蓝莓浓缩汁为杜鹃花科越橘属蓝莓制作而成的蓝莓浓缩汁，蓝莓浓缩汁的20℃折光计法可溶性固形物60%，以苹果酸计，滴定终点pH=8.1的可滴定酸含量3.1%；步骤四：浇注、冷却脱模：将料液D经卸料泵输送至浇注机料斗中，开始浇注，浇注完成的软糖模具经传送带进入冷却脱模机进行冷却脱模，冷却温度为0℃，脱模后的软糖放入烘房中进行干燥；步骤五：干燥：将脱模后的软糖放置恒温恒湿的环境中进行烘干除水，温度为23℃，湿度为50%，烘干时间为40h，烘干后测水分，水分控制在22%；步骤六：包装、入库：将干燥好的蓝莓叶黄素酯软糖进行内包与巴西棕榈蜡搅拌均匀后外包装，外包后，经检验合格，入库，阴凉干燥处保存，避免阳光直接照射或高温。
以兔眼蓝莓果为原料提取：首先采用酶解，再醇提的方法，然后对粗提物进再行纯化，通过萃取除脂、大孔树脂除杂后得到蓝莓提取物，含量上蓝莓提取物的花色苷≥0.5%、原花青素≥25%、花青素≥25%：（1）预处理：取兔眼蓝莓鲜果，农药残符合GB2763要求，污染物限量符合GB2762要求，清洗除杂，用固液分离机榨取果汁留存，固形物做备用；（2）酶解向处理过的原料喷洒浓度为0.1%的果胶酶夏盛FDY-2212，加入量为原料的1%，然后在室温下避光静置2小时；（3）醇提向酶解后的物料中加入pH=3.0的酸性乙醇溶液，在室温下避光搅拌4小时，酸性醇溶液的加入量料液比为1：10；（5）过滤将搅拌后的料液转移至漏斗中，抽滤，滤渣用酸性醇溶液淋洗一次，合并滤液，浓缩滤液减压浓缩，回收醇溶液。浓缩温度控制在50℃以下，浓缩得红褐色浸膏即为蓝莓粗提物；（6）脱脂：向蓝莓粗提物中加入其重量10%的质量分数10%的酸性水溶液，使粗提物呈流体状，再加入乙酸乙酯溶剂，萃取3次，除去脂层。有机酯溶剂的每次加入量为流体体积的3倍；（7）除杂将脱脂后的非脂层加入到大孔树脂D101层析柱中，先用3倍体积的纯化水洗脱，再依次用10%、25%、50%的乙醇水溶液洗脱，收集50%的乙醇洗脱液；（8）洗脱液浓缩收集洗脱液，减压浓缩，回收乙醇；（9）干燥将浓缩后的红褐色膏状物于-40℃下进行冷冻干燥24h，即得到紫褐色的蓝莓提取物。
实施例2
麦芽糖醇液90份，赤藓糖醇10份，明胶10份，蓝莓浓缩汁5.0份，叶黄素酯1.0份，蓝莓提取物1.0份，果胶1.0份，柠檬酸0.8份，苹果酸0.3份，巴西棕榈蜡0.05份。
步骤一：化胶：将称量完成的明胶与水按1:3的比例加入到化胶罐中，混合均匀，边加热边搅拌，温度保持在80℃，直至明胶完全溶解，呈透明状胶液，恒温维持在65℃，得料液A，备用；步骤二：熬糖：将称量完成的赤藓糖醇、果胶加入到熬糖罐中，搅拌均匀后，加入麦芽糖醇液体，开始边加热变搅拌，加热温度为120℃，待熬糖锅内糖液沸腾5min后，用搅拌棒蘸取糖浆观察，当糖浆顺棒流下，成细短糖条不易断落，趁热测可溶性固形物含量，可溶性固形物含量在88%，停止加热，冷却至95℃，得料液B，备用；步骤三：调配：将料液A和料液B泵入配料罐中，搅拌混合均匀，配料罐夹套水浴恒温85℃，得料液C，在料液C中加入定量的叶黄素酯、蓝莓浓缩汁、蓝莓提取物、柠檬酸、苹果酸和巴西棕榈蜡混合搅拌均匀，静止10分钟后得到澄清的蓝莓叶黄素酯凝胶软糖液D，测料液D可溶性固形物含量，其可溶性固形物含量为80%，蓝莓提取物同实施例1，蓝莓浓缩汁的20℃折光计法可溶性固形物71%，滴定终点pH=8.1的可滴定酸含量3.2%；步骤四：浇注、冷却脱模：将料液D经卸料泵输送至浇注机料斗中，开始浇注，浇注完成的软糖模具经传送带进入冷却脱模机进行冷却脱模，冷却温度为5℃，脱模后的软糖放入烘房中进行干燥；步骤五：干燥：将脱模后的软糖放置恒温恒湿的环境中进行烘干除水，温度为25℃，湿度为60%，烘干时间为60h，烘干后测水分，水分控制在18%；步骤六：包装、入库：将干燥好的蓝莓叶黄素酯软糖进行内包与巴西棕榈蜡搅拌均匀后外包装，外包后，经检验合格，入库，阴凉干燥处保存，避免阳光直接照射或高温。
实施例3
麦芽糖醇液60份，赤藓糖醇6份，明胶6份，蓝莓浓缩汁1.0份，叶黄素酯0.01份，蓝莓提取物0.01份，果胶0.1份，柠檬酸0.3份，苹果酸0.05份，0.02份柠檬油食用香精、巴西棕榈蜡0.001份。
步骤一：化胶：将称量完成的明胶与水按4:10的比例加入到化胶罐中，混合均匀，边加热边搅拌，温度保持在70~80℃，直至明胶完全溶解，呈透明状胶液，恒温维持在60℃，得料液A，备用；步骤二：熬糖：将称量完成的赤藓糖醇、果胶加入到熬糖罐中，搅拌均匀后，加入麦芽糖醇液体，开始边加热变搅拌，加热温度为100℃，待熬糖锅内糖液沸腾5min后，用搅拌棒蘸取糖浆观察，当糖浆顺棒流下，成细短条不易断落，趁热测可溶性固形物含量，可溶性固形物含量在83%，停止加热，冷却至93℃，得料液B，备用；步骤三：调配：将料液A和料液B泵入配料罐中，搅拌混合均匀，配料罐夹套水浴恒温78℃，得料液C，在料液C中加入定量的叶黄素酯、蓝莓浓缩汁、蓝莓提取物、柠檬酸、苹果酸和巴西棕榈蜡混合搅拌均匀，静止10分钟后得到澄清的蓝莓叶黄素酯凝胶软糖液D，测料液D可溶性固形物含量，其可溶性固形物含量为75%，蓝莓提取物同实施例1，蓝莓浓缩汁的20℃折光计法可溶性固形物50%，滴定终点pH=8.1的可滴定酸含量3.0%；步骤四：浇注、冷却脱模：将料液D经卸料泵输送至浇注机料斗中，开始浇注，浇注完成的软糖模具经传送带进入冷却脱模机进行冷却脱模，冷却温度为-5℃~5℃，脱模后的软糖放入烘房中进行干燥；步骤五：干燥：将脱模后的软糖放置恒温恒湿的环境中进行烘干除水，温度为20℃，湿度为40%，烘干时间为24h，烘干后测水分，水分控制在25%；步骤六：包装、入库：将干燥好的蓝莓叶黄素酯软糖进行内包与巴西棕榈蜡搅拌均匀后外包装，外包后，经检验合格，入库，阴凉干燥处保存，避免阳光直接照射或高温。
表1 蓝莓叶黄素酯凝胶软糖理化性质及功能性成分检测
蓝莓叶黄素酯凝胶软糖的感官各项评分标准见表2。
表 2 蓝莓叶黄素酯凝胶软糖的感官评分标准
Claims (5)
1.一种蓝莓叶黄素酯凝胶软糖，其特征在于：包括以下质量百分比的原料：麦芽糖醇液60~90份，赤藓糖醇6~10份，明胶6~10份，蓝莓浓缩汁1.0~5.0份，叶黄素酯0.01~1.0份，蓝莓提取物0.01~1.0份，果胶0.1~1.0份，柠檬酸0.3~0.8份，苹果酸0.05~0.3份，巴西棕榈蜡0.001~0.5份。
2.根据权利要求1所述的蓝莓叶黄素酯凝胶软糖，其特征在于：所述的蓝莓提取物的花色苷≥0.5%、原花青素≥25%、花青素≥25%。
3.根据权利要求1~2任一权利要求所述蓝莓叶黄素酯凝胶软糖的制备方法，包括以下步骤：步骤一：化胶：将称量完成的明胶与水按1:2~1:3的比例加入到化胶罐中，混合均匀，边加热边搅拌，温度保持在70~80℃，直至明胶完全溶解，呈透明状胶液，恒温维持在60~65℃，得料液A，备用；步骤二：熬糖：将称量完成的赤藓糖醇、果胶加入到熬糖罐中，搅拌均匀后，加入麦芽糖醇液体，开始边加热变搅拌，加热温度为100~120℃，待熬糖锅内糖液沸腾5min后，用搅拌棒蘸取糖浆观察，当糖浆顺棒流下，成细短糖条不易断落，趁热测可溶性固形物含量，可溶性固形物含量在83%~88%之间，停止加热，冷却至93~95℃，得料液B，备用；步骤三：调配：将料液A和料液B泵入配料罐中，搅拌混合均匀，配料罐夹套水浴恒温78~85℃，得料液C，在料液C中加入定量的叶黄素酯、蓝莓浓缩汁、蓝莓提取物、柠檬酸、苹果酸混合搅拌均匀，静止10分钟后得到澄清的蓝莓叶黄素酯凝胶软糖液D，测料液D可溶性固形物含量，其可溶性固形物含量为75~80%；步骤四：浇注、冷却脱模：将料液D经卸料泵输送至浇注机料斗中，开始浇注，浇注完成的软糖模具经传送带进入冷却脱模机进行冷却脱模，冷却温度为-5℃~5℃，脱模后的软糖放入烘房中进行干燥；步骤五：干燥：将脱模后的软糖放置恒温恒湿的环境中进行烘干除水，温度为20℃~25℃，湿度为40%~60%，烘干时间为24~60h，烘干后测水分，水分控制在18%~25%；步骤六：包装、入库：将干燥好的蓝莓叶黄素酯软糖进行内包与巴西棕榈蜡搅拌均匀后外包装，外包后，经检验合格，入库，阴凉干燥处保存，避免阳光直接照射或高温。
4.根据权利要求3所述蓝莓叶黄素酯凝胶软糖的制备方法，其特征在于：所述蓝莓浓缩汁为杜鹃花科越橘属蓝莓制作而成的蓝莓浓缩汁。
5.根据权利要求4所述蓝莓叶黄素酯凝胶软糖的制备方法，其特征在于：所述的蓝莓浓缩汁的20℃折光计法可溶性固形物50%~71%，以苹果酸计滴定终点pH=8.1的可滴定的酸含量3.0~3.2%。
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| CN114847392A (zh) * | 2022-05-25 | 2022-08-05 | 安徽夫兰茜服饰有限公司 | 一种含叶黄素的软糖 |
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| CN114847392A (zh) * | 2022-05-25 | 2022-08-05 | 安徽夫兰茜服饰有限公司 | 一种含叶黄素的软糖 |
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