CN116172111A - 一种功能性流质糖果及其制备方法 - Google Patents
一种功能性流质糖果及其制备方法 Download PDFInfo
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- CN116172111A CN116172111A CN202310163486.XA CN202310163486A CN116172111A CN 116172111 A CN116172111 A CN 116172111A CN 202310163486 A CN202310163486 A CN 202310163486A CN 116172111 A CN116172111 A CN 116172111A
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Abstract
本发明提供一种功能性流质糖果及其制备方法。具体的,本发明提供一种功能性流质糖果,其含有0‑45重量份脂溶性功能成分、0‑20重量份水分散性功能成分、5‑45重量份的食用油、20‑50重量份的甜味剂、0.1‑2重量份的亲水性乳化剂、0.1‑2重量份的亲油性乳化剂和10‑20重量份的水。
Description
技术领域
本发明涉及食品加工技术领域,具体涉及一种功能性流质糖果及其制备方法。
背景技术
糖果是深受儿童和成人喜爱的食品形式,以糖果为载体的各种功能性食品也因其零食化、口味好、有趣味性收到消费者的欢迎。
市场上的功能性糖果目前主要有润喉护嗓类的硬糖,营养软糖如维生素软糖,夹心型凝胶糖果如DHA凝胶糖果,压片糖果如牛乳钙压片糖果等。其中,硬糖只适合添加一些耐高温熬煮的植物性功能成分;软糖和压片糖果对咀嚼能力有一定要求,不适合咀嚼能力弱的幼儿和老年人;软糖的加热工艺会造成维生素等热敏性成分的不稳定和损失,也容易引起DHA等功能性油脂的氧化和降解,且功能性成分的添加量不高;以DHA油脂、ARA油脂、叶黄素、玉米黄质、虾青素等脂溶性营养成分为芯材制成的夹心型凝胶糖果,需要刺破或咀嚼服用,对幼儿来说食用不方便,且DHA、虾青素、叶黄素等成分有腥味、药味等不愉快的味道,口味接受度较差。
综上所述,现有技术存在以下缺陷:(1)软糖、压片糖果需要咀嚼,对咀嚼能力弱的幼儿、老年人等人群不适合;(2)热不稳定的功能性成分在软糖加工过程中损失较多,DHA类功能性油脂在软糖中不稳定,容易氧化,且添加量不高;(3)夹心型凝胶糖果直接以油脂作为芯材,DHA、虾青素等成分有腥味,直接食用口味差。
发明内容
为了解决上述技术问题,本发明提供一种功能性流质糖果及其制备方法,含有0-45重量份脂溶性功能成分、0-20重量份水分散性功能成分、5-45重量份的食用油、20-50重量份的甜味剂、0.1-2重量份的亲水性乳化剂、0.1-2重量份的亲油性乳化剂和10-20重量份的水。
在一些实施方案中,所述功能性流质糖果含0.001-5重量份、5-10重量份、10-20重量份、15-30或20-45重量份的脂溶性功能成分。在一些实施方案中,所述功能性流质糖果含0.01-2.5重量份的水分散性功能成分。
在一些实施方案中,所述脂溶性功能成分选自DHA藻油、鱼油、花生四烯酸油脂、类胡萝卜素或其酯、磷虾油、脂溶性维生素中的一种或多种。在一些实施方案中,所述类胡萝卜素或其酯选自β-胡萝卜素、叶黄素、叶黄素酯、玉米黄质和虾青素。在一些实施方案中,所述脂溶性维生素选自维生素A、维生素D和维生素K。
在一些实施方案中,所述功能性流质糖果含0重量份、5-10重量份、10-20重量份、15-30或20-45重量份的水分散性功能成分。
在一些实施方案中,所述水分散性功能成分选自水溶性矿物质和乳矿物盐中的一种或多种。
在一些实施方案中,所述功能性流质糖果含5-15重量份、15-30重量份或30-45重量份的食用油。
在一些实施方案中,所述食用油选自大豆油、葵花籽油、玉米油、棕榈油、核桃油、亚麻籽油、橄榄油和花生油中的一种或多种。
在一些实施方案中,所述功能性流质糖果含30-50重量份的甜味剂,例如30-45重量份。
在一些实施方案中,所述甜味剂选自白砂糖、葡萄糖、麦芽糖、麦芽糖浆、果葡糖浆、麦芽糖醇、麦芽糊精、木糖醇、赤藓糖醇、乳糖醇、甘露糖醇、异麦芽酮糖、异麦芽酮糖醇、低聚果糖、聚葡萄糖中的一种或多种。
在一些实施方案中,所述功能性流质糖果含0.5-1.0重量份的亲水性乳化剂,例如0.5-0.8重量份。
在一些实施方案中,所述亲水性乳化剂选自蔗糖脂肪酸酯、聚甘油脂肪酸酯和果胶中的一种或多种。
在一些实施方案中,所述功能性流质糖果含0.3-1.0、0.3-0.5或0.5-1.0重量份的亲油性乳化剂。
在一些实施方案中,所述亲油性乳化剂选自单,双甘油脂肪酸酯、柠檬酸脂肪酸甘油酯和磷脂中的一种或多种。
在一些实施方案中,所述功能性流质糖果含10-15重量份的水。
在一些实施方案中,所述功能性流质糖果中进一步含有1-5重量份的酸味剂,优选1-2重量份。
在一些实施方案中,所述酸味剂选自柠檬酸、乳酸、磷酸、酒石酸、苹果酸、偏酒石酸、乙酸、盐酸、己二酸、富马酸、氢氧化钠、碳酸钾、碳酸钠、柠檬酸钠、柠檬酸三钾、碳酸氢三钠和柠檬酸一钠中的一种或多种。
在一些实施方案中,所述功能性流质糖果中进一步含有一种或多种选自下述的辅料:0.1-1重量份的抗氧化剂、0.1-1重量份的香精。
在一些实施方案中,所述功能性流质糖果中进一步含0.1-0.5重量份的抗氧化剂。在一些实施方案中,所述抗氧化剂选自L-抗坏血酸、迷迭香提取物和生育酚(即维生素E)中的一种或多种。
在一些实施方案中,所述功能性流质糖果中进一步含0.1-0.5重量份的香精。在一些实施方案中,所述香精选自酸奶香精、橙香精、柠檬香精、苹果香精、桃子香精、樱桃香精、可可香精和菠萝香精中的一种或多种。
在一些实施方案中,所述功能性流质糖果的粘度为8000-25000mPa·s。
在一些实施方案中,所述功能性流质糖果的pH为3.4-4.2。
在一些实施方案中,按质量份数计,所述功能性流质糖果含有:
在一些实施方案中,按质量份数计,所述功能性流质糖果含有:
在一些实施方案中,按质量份数计,所述功能性流质糖果含有:
在一些实施方案中,按质量份数计,所述功能性流质糖果含有:
在另一个方面,本发明提供制备前述功能性流质糖果的方法,包括以下步骤:
(1)将所述水分散性功能成分、甜味剂和亲水性乳化剂溶于水中,得水相;
(2)将所述食用油、亲油性乳化剂和任选的抗氧化剂混合,得油相;
(3)将步骤(1)所得水相、步骤(2)所得油相与所述脂溶性功能成分以及任选的酸味剂以及香精在20-40℃混合,乳化,得所述功能性流质糖果;
其中,当所述功能性流质果糖中含抗氧化剂时,所述抗氧化剂在步骤(2)与所述食用油和亲油性乳化剂混合,或者在步骤(3)与所述水相、油相、脂溶性功能成分以及任选的酸味剂、抗氧化剂以及香精混合。
在一些实施方案中,所述方法的特征在于下述的一项或多项:
1)步骤(1)中所述混合在60-90℃进行,例如75-85℃,80-85℃;
2)步骤(2)中所述混合在60-90℃进行,例如75-85℃,75-80℃;
3)步骤(3)中所述混合在25~35℃进行;
4)步骤(3)中所述乳化采用剪切乳化,例如真空剪切乳化,优选的,所述真空剪切乳化条件为:2000-3000转/分钟,30-60min,例如,45-60min。
发明的有益效果
本发明提供一种功能性流质糖果及其制备方法,其可实现下述至少一种技术效果:
(1)本发明的功能性流质糖果可制成流质形式,不需要咀嚼,可直接吞咽,适合吞咽能力不佳的儿童和老年人食用;
(2)本发明的功能性流质糖果制备中的营养成分在低温下添加,且添加量高,对DHA、叶黄素等功能性成分有较好的保护效果,损耗小,DHA油脂等功能性油脂添加量可以达到40%。
(3)本发明的功能性流质糖果制备方法使用了乳化技术,制备得到的DHA藻油流质糖果中的DHA藻油粒径<10μm,在肠道内能与脂肪酶充分接触而水解、吸收,吸收速度更快,生物利用度更高;
(4)本发明制备的DHA油脂、虾青素、叶黄素等功能性流质糖果能够通过把油脂分散并制成水包油乳化体系,解决功能性油脂口味不好的问题,如DHA流质糖果、虾青素流质糖果、磷虾油流质糖果口味酸甜,完全无腥味,接受度高;叶黄素酯流质糖果水果味突出,没有不愉悦的植物味。
说明书附图
图1显示血浆DHA浓度-时间曲线,其中,soft capsule为DHA藻油软胶囊,liquidcandy为DHA藻油流质糖果,Control为空白对照组。
具体实施方式
下面将结合实施例对本发明的实施方案进行详细描述,但是本领域技术人员将会理解,下列实施例仅用于说明本发明,而不应视为限定本发明的范围。实施例中未注明具体条件者,按照常规条件或制造商建议的条件进行。所用试剂或仪器未注明生产厂商者,均为可以通过市购获得的常规产品。
实施例1DHA藻油流质糖果的制备
本实施例的DHA藻油流质糖果,原料组成按质量份数包括:
上述DHA藻油流质糖果的制备方法,包括以下步骤:
(1)将麦芽糖浆、水、木糖醇、蔗糖脂肪酸酯混合,升温至80℃,搅拌至物料完全溶化,得到水溶液;
(2)将玉米油、磷脂混合,升温至80℃,搅拌至物料完全溶化,得到油溶液;
(3)将水溶液、油溶液降温至35℃以下,加入DHA藻油(DHA含量为40%)、维生素C、柠檬酸、柠檬酸钠、橙香精,混合、真空乳化剪切,速度2000转/分钟,时间60分钟,得到糖液;
(4)将糖液灌装制成条包,每条包重量3g,得到DHA藻油流质糖果成品。
实施例2虾青素流质糖果的制备
本实施例的虾青素流质糖果,原料组成按质量份数包括:
上述虾青素流质糖果的制备方法,包括以下步骤:
(1)将果葡糖浆、水、白砂糖、果胶、麦芽糊精混合,升温至85℃,搅拌至物料完全溶化,得到水溶液;
(2)将大豆油、柠檬酸脂肪酸甘油酯、单,双甘油脂肪酸酯、维生素E混合,升温至80℃,搅拌至物料完全溶化,得到油溶液;
(3)将水溶液、油溶液降温至25℃,加入虾青素油、柠檬酸、柠檬酸钠、柠檬香精,混合、真空乳化剪切,速度3000转/分钟,时间45分钟,得到糖液;
(4)将糖液灌装制成条包,每条包重量2g,得到虾青素流质糖果成品。
实施例3叶黄素酯流质糖果的制备
本实施例的叶黄素酯流质糖果,原料组成按质量份数包括:
上述叶黄素酯胡萝卜素流质糖果的制备方法,包括以下步骤:
(1)将麦芽糖醇、水、葡萄糖、蔗糖脂肪酸酯、聚甘油脂肪酸酯混合,升温至80℃,搅拌至物料完全溶化,得到水溶液;
(2)将葵花籽油、磷脂混合,升温至75℃,搅拌至物料完全溶化,得到油溶液;
(3)将水溶液、油溶液降温至30℃,加入叶黄素酯油、β-胡萝卜素、玉米黄质油、L-抗坏血酸、柠檬酸、柠檬酸钠、芒果香精,混合、真空乳化剪切,速度2500转/分钟,时间50分钟,得到糖液;
(4)将糖液灌装制成条包,每条包重量5g,得到叶黄素酯流质糖果成品。
实施例4乳矿物盐流质糖果的制备
本实施例的乳矿物盐流质糖果,原料组成按质量份数包括:
上述乳矿物盐流质糖果的制备方法,包括以下步骤:
(1)将麦芽糖醇、水、葡萄糖、蔗糖脂肪酸酯、乳矿物盐混合,升温至80℃,搅拌至物料完全溶化,得到水溶液;
(2)将橄榄油、柠檬酸脂肪酸甘油酯、迷迭香提取物混合,升温至75℃,搅拌至物料完全溶化,得到油溶液;
(3)将水溶液、油溶液降温至30℃,加入维生素D、柠檬酸、柠檬酸钠、酸奶香精,混合、真空乳化剪切,速度2500转/分钟,时间50分钟,得到糖液;
(4)将糖液灌装制成条包,每条包重量3g,得到乳矿物盐流质糖果成品。
产品稳定性测试:
考察实施例1-4产品的产品稳定性,产品置于温度37℃,湿度75%的条件下,加速考察3个月,以及置于阴凉、避光处常温考察12个月,考察功效性成分含量、过氧化值和感官变化情况,结果见表1-4。
DHA含量检测方法使用GB 5009.168《食品安全国家标准食品中脂肪酸的测定》,过氧化值检测方法使用GB 5009.227《食品安全国家标准食品中过氧化值的测定》,感官变化情况由感官评价人员对产品的味道和气味进行评分,0分为异味/腥味重,不可接受,不合格;1分为有明显异味/腥味,不可接受,不合格;2分为有轻微异味/腥味,可接受,合格;3分为无异味/腥味,正常可接受。
表1实施例1DHA藻油流质糖果稳定性考察结果
从表1稳定性结果可以看出,实施例1产品DHA含量高达20%,加速3个月和常温12个月的DHA含量损失率在5.4%-6.3%之间,过氧化值≤0.12g/100g(参考GB 2716《食品安全国家标准植物油》要求过氧化值≤0.25g/100g);从感官评分看,加速1个月和常温6个月产品无腥味异味,加速2、3个月和常温12个月略有腥味,可以接受,感官合格。说明产品DHA含量、氧化稳定性和感官稳定性总体良好。
表2实施例2虾青素流质糖果稳定性考察结果
从表2稳定性结果可以看出,实施例2产品加速3个月和常温12个月的虾青素含量损失率在4.1%-8.0%之间,过氧化值≤0.08g/100g;从感官评分看,只有加速3个月略有腥味,可以接受,感官合格。说明产品虾青素含量、氧化稳定性和感官稳定性总体良好。
表3实施例3叶黄素酯流质糖果稳定性考察结果
从表3稳定性结果可以看出,实施例3产品加速3个月和常温12个月的叶黄素含量损失率在7.1%-9.4%之间,过氧化值≤0.06g/100g;从感官评分看,均无异味。说明产品叶黄素含量、氧化稳定性和感官稳定性总体良好。
表4实施例4乳矿物盐流质糖果稳定性考察结果
从表4稳定性结果可以看出,实施例4产品加速3个月和常温12个月的钙含量、过氧化值和感官均非常稳定。
实施例1产品增强吸收试验:
DHA藻油流质糖果组:采用实施例1产品;
DHA藻油软胶囊组:采用自制DHA藻油软胶囊,内容物为DHA藻油,DHA藻油的DHA含量为40%;
剂量:0.6g/kg(以DHA计);
动物:SD大鼠,SPF级,雌性,180-220g,由浙江省医学科学院提供。
试验方法:雌性SD大鼠被分为3组,每组8只,分为空白对照组、DHA藻油流质糖果组、DHA藻油软胶囊组。DHA藻油流质糖果组和DHA藻油软胶囊组分别单次灌胃给予大鼠0.6g/kg(以DHA计)的DHA藻油流质糖果和DHA藻油,分析0-10h内其血浆中DHA浓度变化情况。
试验结果:单次灌胃给予大鼠0.6g/kg(以DHA计)的DHA藻油流质糖果和DHA藻油后,DHA藻油流质糖果与DHA藻油软胶囊吸收利用率比较试验参数见表5,0~10h血浆DHA浓度-时间曲线见图1。
试验结论:由表5和图1可知,(1)0-10小时DHA藻油流质糖果的AUC(单位mg/L·h,血浆DHA浓度—时间曲线下面积)显著高于DHA藻油软胶囊,说明DHA藻油流质糖果有较高的吸收率和生物利用度;(2)DHA藻油流质糖果的达峰时间(Tmax)要快于DHA藻油软胶囊,血浆中DHA最高浓度(Cmax)也要高于DHA藻油软胶囊,说明DHA藻油流质糖果吸收快,吸收效果好。
表5吸收利用率比较试验参数
*和DHA藻油软胶囊组比较,有显著性差异,P<0.05
尽管本发明的具体实施方式已经得到详细的描述,本领域技术人员将会理解,根据已经公开的所有教导,可以对那些细节进行各种修改和替换,这些改变均在本发明的保护范围之内。本发明的全部范围由所附权利要求及其任何等同物给出。
Claims (13)
1.一种功能性流质糖果,其含有0-45重量份脂溶性功能成分、0-20重量份水分散性功能成分、5-45重量份的食用油、20-50重量份的甜味剂、0.1-2重量份的亲水性乳化剂、0.1-2重量份的亲油性乳化剂和10-20重量份的水。
2.权利要求1所述的功能性流质糖果,其含0.001-5重量份、5-10重量份、10-20重量份、15-30或20-45重量份的脂溶性功能成分;
优选地,所述脂溶性功能成分选自DHA藻油、鱼油、花生四烯酸油脂、类胡萝卜素或其酯、磷虾油、脂溶性维生素中的一种或多种;
优选地,所述类胡萝卜素或其酯选自β-胡萝卜素、叶黄素、叶黄素酯、玉米黄质和虾青素;
优选地,所述脂溶性维生素选自维生素A、维生素D和维生素K。
3.权利要求1或2所述的功能性流质糖果,其含0重量份、5-10重量份、10-20重量份、15-30或20-45重量份的水分散性功能成分;
优选地,所述水分散性功能成分选自水溶性矿物质和乳矿物盐中的一种或多种。
4.权利要求1-3任一项所述的功能性流质糖果,其含5-15重量份、15-30重量份或30-45重量份的食用油;
优选地,所述食用油选自大豆油、葵花籽油、玉米油、棕榈油、核桃油、亚麻籽油、橄榄油和花生油中的一种或多种。
5.权利要求1-4任一项所述的功能性流质糖果,其含30-50重量份的甜味剂;
优选地,所述甜味剂选自白砂糖、葡萄糖、麦芽糖、麦芽糖浆、果葡糖浆、麦芽糖醇、麦芽糊精、木糖醇、赤藓糖醇、乳糖醇、甘露糖醇、异麦芽酮糖、异麦芽酮糖醇、低聚果糖、聚葡萄糖中的一种或多种。
6.权利要求1-5任一项所述的功能性流质糖果,其含0.5-1.0重量份的亲水性乳化剂;
优选地,所述亲水性乳化剂选自蔗糖脂肪酸酯、聚甘油脂肪酸酯和果胶中的一种或多种。
7.权利要求1-6任一项所述的功能性流质糖果,其含0.3-1.0、0.3-0.5或0.5-1.0重量份的亲油性乳化剂;
优选地,所述亲油性乳化剂选自单,双甘油脂肪酸酯、柠檬酸脂肪酸甘油酯和磷脂中的一种或多种。
8.权利要求1-7任一项所述的功能性流质糖果,其含10-15重量份的水。
9.权利要求1-8任一项所述的功能性流质糖果,其进一步含有1-5重量份的酸味剂,优选1-2重量份;
优选地,所述酸味剂选自柠檬酸、乳酸、磷酸、酒石酸、苹果酸、偏酒石酸、乙酸、盐酸、己二酸、富马酸、氢氧化钠、碳酸钾、碳酸钠、柠檬酸钠、柠檬酸三钾、碳酸氢三钠和柠檬酸一钠中的一种或多种。
10.权利要求1-9任一项所述的功能性流质糖果,其进一步含有一种或多种选自下述的辅料:0.1-1重量份的抗氧化剂、0.1-1重量份的香精;
优选地,所述功能性流质糖果中进一步含0.1-0.5重量份的抗氧化剂;优选地,所述抗氧化剂选自L-抗坏血酸、迷迭香提取物和生育酚中的一种或多种;
优选地,所述功能性流质糖果中进一步含0.1-0.5重量份的香精;优选地,所述香精选自酸奶香精、橙香精、柠檬香精、苹果香精、桃子香精、樱桃香精、可可香精和菠萝香精中的一种或多种。
11.权利要求1-10任一项所述的功能性流质糖果,其为流质;
优选地,所述流质的粘度为8000-25000mPa·s(测量温度范围为:20℃-25℃);
优选地,所述流质的pH为3.4-4.2。
12.制备权利要求1-11任一项所述的功能性流质糖果的方法,包括以下步骤:
(1)将所述水分散性功能成分、甜味剂和亲水性乳化剂溶于水中,得水相;
(2)将所述食用油、亲油性乳化剂混合,得油相;
(3)将步骤(1)所得水相、步骤(2)所得油相与所述脂溶性功能成分以及任选的酸味剂、抗氧化剂以及香精在20-40℃混合,乳化,得所述功能性流质糖果;
其中,当所述功能性流质果糖中含抗氧化剂时,所述抗氧化剂在步骤(2)与所述食用油和亲油性乳化剂混合,或者在步骤(3)与所述水相、油相、脂溶性功能成分以及任选的酸味剂、抗氧化剂以及香精混合。
13.权利要求12所述的方法,其特征在于下述的一项或多项:
1)步骤(1)中所述混合在60-90℃进行,例如75-85℃,80-85℃;
2)步骤(2)中所述混合在60-90℃进行,例如75-85℃,75-80℃;
3)步骤(3)中所述混合在25~35℃进行;
4)步骤(3)中所述乳化采用剪切乳化,例如真空剪切乳化,优选的,所述真空剪切乳化条件为:2000-3000转/分钟,30-60min,例如,45-60min。
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