CN103859126A - 一种橙皮与甘薯复合型软糖的制备方法 - Google Patents
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Abstract
本发明公开一种橙皮与甘薯复合型软糖的制备方法。它包括以下步骤：甘薯原料去皮、切块、护色、蒸煮、磨浆、配料混合、熬浆、浇模、冷却凝固、脱模、烘烤、包装成品，所述配料混合组分和重量百分比为：甘薯泥71-75%、橙皮粉2-4%、白糖17-21%、混合胶凝剂0.5-1.5%、蜂蜜3-5%，所述的混合胶凝剂为琼脂∶明胶∶卡拉胶=1∶2∶1。本发明的有益效果：产品保留了甘薯、橙皮、蜂蜜等单一组分的营养成分和保健功效；无需外加食用香精及食用色素；食用不会产生腹胀、呃逆或吐酸水等现象；产品中丰富的维生素P可促进消化吸收维生素C。
Description
一.技术领域
本发明涉及一种保健食品的制备方法，尤其是一种橙皮与甘薯复合型软糖的制备方法。
二.背景技术
甘薯，也叫红薯、地瓜等，营养丰富，一般淀粉含量占鲜重的15-26%，可溶性糖类占3%左右。据化验，每100克鲜薯中含蛋白质2.3g、脂肪0.2g、粗纤维0.5g、无机盐0.9g（其中钙18mg、磷20mg、铁0.4mg），维生素C20mg。可以看出甘薯的维生素C含量极其丰富，其含量之高是其它粮食作物所不及的。祖国医学认为甘薯“补虚乏，益气力，健脾胃，益肺肾”，“功同山药，久食益人，为长寿之食”。甘薯含有的“粘液蛋白”是一种多糖体与蛋白质的混合物，能够保持心血管壁的弹性，对人体有特殊的保护作用。同时甘薯中的纤维素还有通便作用。长期食用甘薯可使人面色红润，精力充沛，延年益寿，对高血压、心脏病、动脉硬化、肥胖症及便秘的患者有良好的保健作用。
目前，国内的甘薯的主要加工产品有地瓜干、薯条、薯片、淀粉等传统产品，产品附加值低，既浪费资源，又污染环境。
橙皮，别名黄果皮，一般膳食纤维占橙皮干重的60%，果胶占30%，橙皮油和香精油占1.5-2.0%、天然色素占0.4-1.3%左右，以及含有丰富维生素P等物质。
维生素P是橙皮甙和圣草甙混合物，二者均属于柑桔属黄酮类化合物，其中大部分为橙皮甙，圣草甙在我国分布很少。维生素P人体无法自身合成，因此必须从食物中摄取，主要存在于橙、桔等皮囊及其果实中。它在对维生素C的消化吸收上是不可缺少的物质。医学上普遍认为坏血病是由于维生素C和维生素P共同缺乏所导致的。营养学家建议每服用500毫克的维生素C时，最少应该服用100毫克的维生素P。富含维生素C的甘薯中缺乏维生素P，所以，橙皮中维生素P对于人体从甘薯中消化吸收维生素C起到重要作用。
甘薯含有一种氧化酶，这种酶容易在人的胃肠道里产生大量二氧化碳气体，加上甘薯的含糖含量较高，吃多了可刺激胃酸大量分泌，胃由于受到过量胃酸的刺激而收缩加强。因此甘薯吃得过多，会使人腹胀、呃逆或吐酸水。而橙皮中的香精油有利于胃肠积气的排出，开膈通气，所含果胶能促进食物迅速通过消化道，所以在甘薯加工制品中加入一定量的橙皮能有效消除甘薯对消费者的副作用。
生产一种既保留甘薯和橙皮等原有的营养成分及保健功效，又无需外加食用香精及食用色素，能有效消除甘薯对消费者的副作用并且富含维生素P的保健食品，是本领域技术人员长期以来渴望解决的技术问题。
三.发明内容
本发明要解决的技术问题是制备一种橙皮与甘薯复合型软糖，克服背景技术存在的以上不足。
本发明采用以下技术方法来实现：
它包括以下步骤：甘薯原料去皮、切块、护色、蒸煮、磨浆、配料混合、熬浆、浇模、冷却凝固、脱模、烘烤、包装成品，所述配料混合组分和重量百分比为：甘薯泥71-75%、橙皮粉2-4%、白糖17-21%、混合胶凝剂0.5-1.5%、蜂蜜3-5%，所述的混合胶凝剂为琼脂：明胶：卡拉胶=1:2:1。
所述配料混合组分和重量百分比为：甘薯泥73%、橙皮粉3%、白糖19%、混合胶凝剂1%、蜂蜜4%。
下面详细说明本发明的制备方法：
1、甘薯泥的制备
（1）甘薯原料选择：选用新鲜红薯，要求质硬、肥大、无霉烂发芽现象；
（2）去皮：用清水洗净甘薯表面泥沙，用刀除去甘薯两端，削去表面薯皮或采用机械摩擦去皮；
（3）护色：将清洗的甘薯放入配置好的1‰柠檬酸溶液中进行护色；
（4）蒸煮：捞起甘薯，置入蒸锅隔水蒸熟；
（5）磨浆：加入50g/kg含1%柠檬酸的水，用磨浆机将煮好的红薯磨成红薯泥。
2、橙皮粉的制备
（1）橙皮原料处理：选择新鲜橙皮，并进行清洗；
（2）盐腌：放入10%NaCl溶液中腌制2～3h,取出清洗；
（3）烫漂：放入夹层锅中，加水浸没橙皮为止，煮沸25～35min；
（4）冷却沥干：橙皮取出后立即放入流动的清水中漂洗25～35min，取出沥干；
（5）干燥：橙皮在70℃～75℃条件下干燥9～11h；
（6）粉碎：粉碎后得橙皮粉。
3、软糖的制备
（1）熬浆：白糖用20％糖重的水溶解，加入混合胶凝剂加热煮溶，l3～17min后按配比加入甘薯泥、橙皮粉和蜂蜜，继续熬煮15～20min熬制成粘稠状即可；
（2）浇模：甘薯浆趁热倒进模具；
（3）脱模：将糖胚冷却至30～35℃时即可脱模；
（4）烘烤：在50℃烘烤温度下干燥16～20h。
4、包装成品。
本发明的有益效果：
1.产品保留了甘薯、橙皮、蜂蜜等单一组分的营养成分和保健功效，达到营养学的优势互补。
2.产品无需外加食用香精及食用色素，满足人们崇尚原汁原味、天然绿色食品营养的消费欲望。
3.产品的食用不会产生腹胀、呃逆或吐酸水等现象。
4.产品中丰富的维生素P可促进消化吸收维生素C。
四.具体实施方式
下面结合具体实施例对本发明作详细说明,但本发明要求保护的范围不局限于实施例表述的范围。
实例1
选用新鲜甘薯120kg,去皮，清洗，放入1‰柠檬酸溶液中进行护色；捞起甘薯，置入蒸锅隔水蒸熟；加入含1%柠檬酸的水6kg，用磨浆机将煮好的甘薯磨成甘薯泥100kg；备用。
选择新鲜橙皮20kg，清洗；放入10%NaCl溶液中腌制2h,取出清洗；放入夹层锅中，加水浸没橙皮为止，煮沸30min；橙皮取出后立即放入流动的清水中漂洗30min，取出沥干；橙皮在73℃条件下干燥10h；粉碎后得橙皮粉5kg；备用。
白糖19kg用3.8kg水溶解，加入混合胶凝剂1kg加热煮溶，l5min后加入甘薯泥74kg、橙皮粉2kg、蜂蜜4kg，继续熬煮18min熬制成粘稠状即可；软糖浆趁热倒进模具；冷却至33℃时即可脱模；在50℃烘烤温度下干燥18h；包装成品。
实例2
甘薯泥和橙皮粉的制备方法同实例1；白糖19kg用3.8kg水溶解，加入混合胶凝剂1kg加热煮溶，l5min后加入甘薯泥73kg、橙皮粉3kg、蜂蜜4kg，其他工艺方法同实例1。
实例3
甘薯泥和橙皮粉的制备方法同实例1；白糖19kg用3.8kg水溶解，加入混合胶凝剂1kg加热煮溶，l5min后加入甘薯泥72kg、橙皮粉4kg、蜂蜜4kg，其他工艺方法同实例1。
以上实施例产品的技术效果列表如下：
表1不同的实施例产品效果情况
从表1可看出，实例1、实例2和实例3产品效果均符合要求，其中实例2综合效果最优。
Claims (2)
1.一种橙皮与甘薯复合型软糖的制备方法，它包括以下步骤：甘薯原料去皮、切块、护色、蒸煮、磨浆、配料混合、熬浆、浇模、冷却凝固、脱模、烘烤、包装成品，其特征在于所述配料混合组分和重量百分比为：甘薯泥71-75%、橙皮粉2-4%、白糖17-21、混合胶凝剂0.5-1.5%、蜂蜜3-5%，所述的混合胶凝剂为琼脂：明胶：卡拉胶=1:2:1。
2.根据权利要求1所述的橙皮与甘薯复合型软糖的制备方法，其特征在于所述配料混合组分和重量百分比为：甘薯泥73%、橙皮粉3%、白糖19%、混合胶凝剂1%、蜂蜜4%。
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