CN116965472A - 一种人参姜黄诺丽果凝胶糖果及其加工工艺 - Google Patents
一种人参姜黄诺丽果凝胶糖果及其加工工艺 Download PDFInfo
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Abstract
本发明涉及凝胶糖果技术领域，公开了一种人参姜黄诺丽果凝胶糖果及其加工工艺，包括以下原材料：木糖醇8％、食用明胶8％、玫瑰油10％、翅果油8％、人参油4％、柠檬油3％、青刺果油11％、沙棘果油3％、番茄籽油3％、陈皮油3％、小麦胚芽油3％、紫苏籽油2％、牡丹籽油6％、葡萄籽油4％、玫瑰花粉1％、亚麻籽油2％、姜黄油8％、水飞蓟籽油4％、诺丽果浆粉1％、γ‑氨基丁酸1％、干姜粉1％、甘油5％、纯化水1％。该人参姜黄诺丽果凝胶糖果及其加工工艺添加了人参油，可以促进血液循环和新陈代谢，增进肌肤细胞的发育营养和光泽，具有促进血液循环和新陈代谢的药理作用。
Description
技术领域
本发明涉及凝胶糖果技术领域，尤其是一种人参姜黄诺丽果凝胶糖果及其加工工艺。
背景技术
凝胶糖果是以砂糖、淀粉糖浆为主要原料，以琼脂、变性淀粉、明胶、果胶作为凝固剂，经熬制、成型等工艺制成，含水分较高、质地柔软的糖果。由于其水分均高于l0％，有的可高达20％以上，因此按软硬分类属于软糖。
但是随着养生的意识逐步加深，越来越多人更注重糖果内含有的成分是否高糖、是否具有食疗效果，同时还需要保证口感的舒适度。因此，需要一种人参姜黄诺丽果凝胶糖果及其加工工艺来满足以上需求。
发明内容
本发明的目的旨在提供一种人参姜黄诺丽果凝胶糖果及其加工工艺，以解决上述背景技术中提出的问题。
为解决上述问题，本发明提出了一种人参姜黄诺丽果凝胶糖果，包括以下原材料：木糖醇8％、食用明胶8％、玫瑰油10％、翅果油8％、人参油4％、柠檬油3％、青刺果油11％、沙棘果油3％、番茄籽油3％、陈皮油3％、小麦胚芽油3％、紫苏籽油2％、牡丹籽油6％、葡萄籽油4％、玫瑰花粉1％、亚麻籽油2％、姜黄油8％、水飞蓟籽油4％、诺丽果浆粉1％、γ-氨基丁酸1％、干姜粉1％、甘油5％、纯化水1％。
进一步的，所述玫瑰花粉取自重瓣红玫瑰。
本发明还提出了一种人参姜黄诺丽果凝胶糖果的加工工艺，包括以下步骤：
(1)粉碎、过筛；
将原辅料中的颗粒状物料过80目筛，过筛后装入洁净的不锈钢容器内；
(2)称量；
按照批量称量本批所需的原辅料，分别放置于洁净的不锈钢容器内；
(3)胶液制备；
将计量的纯化水加入化胶罐中，打开搅拌桨搅拌，启动加热，先加入甘油加热，再加入明胶，打开搅拌使明胶全部熔融；待罐内胶液全部溶化后，减压抽真空，静置到不再有气泡冒出；最后将胶液存放于保温罐内备用；
(4)料液制备；
准确称取规定量的料体配料，搅拌使物料混合均匀；静置即得料液；
(5)制粒；
控制指标，进行压制，750mg/粒,装量差异±7.5％；
(6)定型；
粒子置于单层转笼干燥机定型；
(7)干燥；
将定型后的粒子使用双层转笼干燥机进行干燥，备用；
(8)选粒；
挑选正形粒，除去非正形粒，经人工拣粒除去大小粒、异形粒、瘪粒；
(9)内包；
经检验合格后按照包装要求进行内包，打印批号、生产日期；
(10)外包；
贴好标签、打码后，装盒，封箱；
(11)成品检验；
取包装好的成品，按标准进行检验，检验合格的产品入库。
(12)入库；
检验合格的成品放置仓库，置于清洁、阴凉、通风干燥处保存。
进一步的，所述步骤(1)和(2)中，称重后分别在不锈钢容器外壁贴标签，写名称代号、批号、重量、日期、操作者及复核人姓名。
进一步的，所述步骤(6)和(7)中，室温度设置在18～26℃，相对湿度设置在40～50％。
进一步的，所述步骤(11)中，取得成品量是检验用量的三倍。
本发明的有益效果为：该人参姜黄诺丽果凝胶糖果及其加工工艺首先使用的是木糖醇，在自然界中广泛存在于各种水果，蔬菜，谷类之中，但是含量非常低，木糖醇本身就是人体正常糖类代谢的一种中间体，是一种天然健康的甜味剂，木糖醇不需要胰岛素的参与部分，糖尿病人可以进行食用；其次添加了人参油，可以促进血液循环和新陈代谢，增进肌肤细胞的发育营养和光泽，具有促进血液循环和新陈代谢的药理作用；而且，使用的柠檬油、青刺果油、沙棘果油、番茄籽油、陈皮油、小麦胚芽油、紫苏籽油、牡丹籽油、葡萄籽油、玫瑰花粉、亚麻籽油、姜黄油、水飞蓟籽油、诺丽果浆粉、γ-氨基丁酸，在保证口感的同时，更深层次的考虑到了消费者的需求，利用多样化的营养来满足多元化的需求。
附图说明
图1为本发明工艺流程示意图。
具体实施例
下面将结合本发明实施例中的附图，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。
实施例一
一种人参姜黄诺丽果凝胶糖果，包括以下原材料：木糖醇8％、食用明胶8％、玫瑰油10％、翅果油8％、人参油4％、柠檬油3％、青刺果油11％、沙棘果油3％、番茄籽油3％、陈皮油3％、小麦胚芽油3％、紫苏籽油2％、牡丹籽油6％、葡萄籽油4％、玫瑰花粉1％、亚麻籽油2％、姜黄油8％、水飞蓟籽油4％、诺丽果浆粉1％、γ-氨基丁酸1％、干姜粉1％、甘油5％、纯化水1％。
其中，玫瑰花粉取自重瓣红玫瑰。
实施例二
一种人参姜黄诺丽果凝胶糖果的加工工艺，包括以下步骤：
(1)粉碎、过筛；
将原辅料中的颗粒状物料过80目筛，过筛后装入洁净的不锈钢容器内，称重后贴标签，写名称代号、批号、重量、日期、操作者及复核人姓名；
(2)称量；
按照批量称量本批所需的原辅料，分别放置于洁净的不锈钢容器内，不锈钢容器外贴标签，写名称代号、批号、重量、日期、操作者及复核人姓名；
(3)胶液制备；
将计量的纯化水加入化胶罐中，打开搅拌桨搅拌，启动加热，先加入甘油加热，再加入明胶，打开搅拌使明胶全部熔融；待罐内胶液全部溶化后，减压抽真空，静置到不再有气泡冒出；最后将胶液存放于保温罐内备用；
(4)料液制备；
准确称取规定量的料体配料，搅拌使物料混合均匀；静置即得料液；
(5)制粒；
控制指标，进行压制，750mg/粒,装量差异±7.5％；
(6)定型；
粒子置于单层转笼干燥机定型，室温度在18～26℃，相对湿度40～50％；
(7)干燥；
将定型后的粒子使用双层转笼干燥机进行干燥，室温度在18～26℃，相对湿度40～50％，备用；
(8)选粒；
挑选正形粒，除去非正形粒，经人工拣粒除去大小粒、异形粒、瘪粒；
(9)内包；
经检验合格后按照包装要求进行内包，打印批号、生产日期；
(10)外包；
贴好标签、打码后，装盒，封箱；
(11)成品检验；
取包装好的成品适量，是检验用量的3倍，按标准进行检验，检验合格的产品入库。
(12)入库；
检验合格的成品放置仓库，置于清洁、阴凉、通风干燥处保存。
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 (6)
1.一种人参姜黄诺丽果凝胶糖果，其特征在于，包括以下原材料：木糖醇8％、食用明胶8％、玫瑰油10％、翅果油8％、人参油4％、柠檬油3％、青刺果油11％、沙棘果油3％、番茄籽油3％、陈皮油3％、小麦胚芽油3％、紫苏籽油2％、牡丹籽油6％、葡萄籽油4％、玫瑰花粉1％、亚麻籽油2％、姜黄油8％、水飞蓟籽油4％、诺丽果浆粉1％、γ-氨基丁酸1％、干姜粉1％、甘油5％、纯化水1％。
2.根据权利要求1所述的一种人参姜黄诺丽果凝胶糖果，其特征在于：所述玫瑰花粉取自重瓣红玫瑰。
3.一种人参姜黄诺丽果凝胶糖果的加工工艺，其特征在于，包括以下步骤：
(1)粉碎、过筛；
将原辅料中的颗粒状物料过80目筛，过筛后装入洁净的不锈钢容器内；
(2)称量；
按照批量称量本批所需的原辅料，分别放置于洁净的不锈钢容器内；
(3)胶液制备；
将计量的纯化水加入化胶罐中，打开搅拌桨搅拌，启动加热，先加入甘油加热，再加入明胶，打开搅拌使明胶全部熔融；待罐内胶液全部溶化后，减压抽真空，静置到不再有气泡冒出；最后将胶液存放于保温罐内备用；
(4)料液制备；
准确称取规定量的料体配料，搅拌使物料混合均匀；静置即得料液；
(5)制粒；
控制指标，进行压制，750mg/粒,装量差异±7.5％；
(6)定型；
粒子置于单层转笼干燥机定型；
(7)干燥；
将定型后的粒子使用双层转笼干燥机进行干燥，备用；
(8)选粒；
挑选正形粒，除去非正形粒，经人工拣粒除去大小粒、异形粒、瘪粒；
(9)内包；
经检验合格后按照包装要求进行内包，打印批号、生产日期；
(10)外包；
贴好标签、打码后，装盒，封箱；
(11)成品检验；
取包装好的成品，按标准进行检验，检验合格的产品入库。
(12)入库；
检验合格的成品放置仓库，置于清洁、阴凉、通风干燥处保存。
4.根据权利要求3所述的一种人参姜黄诺丽果凝胶糖果的加工工艺，其特征在于：所述步骤(1)和(2)中，称重后分别在不锈钢容器外壁贴标签，写名称代号、批号、重量、日期、操作者及复核人姓名。
5.根据权利要求3所述的一种人参姜黄诺丽果凝胶糖果的加工工艺，其特征在于：所述步骤(6)和(7)中，室温度设置在18～26℃，相对湿度设置在40～50％。
6.根据权利要求3所述的一种人参姜黄诺丽果凝胶糖果的加工工艺，其特征在于：所述步骤(11)中，取得成品量是检验用量的三倍。
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