CN105494860A - 一种促进胃肠功能的瑞士糖 - Google Patents
一种促进胃肠功能的瑞士糖 Download PDFInfo
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- Medicines Containing Plant Substances (AREA)
Abstract
本发明公开了一种促进胃肠功能的瑞士糖,由以下原料制成:砂糖、低聚异麦芽糖、低聚木糖、水苏糖、低聚龙胆糖、菊粉、水、大白菜、红薯、南瓜、中药、奶油、氢化葡萄籽油、玉米淀粉、结冷胶、魔芋胶、富硒大麦芽粉、乳酸菌菌剂、大黄酸、溶菌酶。产品配方科学,稳定性好,口感酸甜、细腻;加入多种食材和中药,能够抗氧化,抗衰老,抗癌,健胃整肠,排毒养颜,改善胃肠功能;将糖溶化、过滤、分阶段熬制,使糖体细腻、柔软、不黏牙;真空冷冻调节水分,使气孔均匀,细密,咀嚼性好,提高工作效率;最里层包装为可食性包装纸,避免粘纸问题;功能性低聚糖可促进益生菌生长,减少龋齿发生;利用溶菌酶进行天然杀菌,货架期长,安全健康。
Description
技术领域
本发明主要涉及糖果加工领域,尤其涉及一种促进胃肠功能的瑞士糖。
背景技术
瑞士糖,有“软糖始祖”之称,是一种方形软糖。因为其方方正正的形状和瑞士的国旗很像,同时瑞士英文名swiss,而甜sweet,读音相近,所以这种诞生在瑞士的糖被命名为瑞士糖。多种天然的水果口味,果汁味道芬芳持久,好嚼劲道,妙趣无比,这就是瑞士糖的魅力所在。
胃肠道是全身代谢最活跃的器官之一,胃肠道粘膜是抵御细菌入侵的极其重要又极易受损伤的屏障,生活中的饮食、运动等不当都会造成胃肠功能受阻。
目前,我国市场上的瑞士糖营养价值低,高糖高脂,不具有保健功能,将瑞士糖与促进胃肠功能的食材相结合,增加瑞士糖的保健功能,能够明显扩大瑞士糖的市场需求量。
发明内容
为了弥补已有技术的缺陷,本发明的目的是提供一种促进胃肠功能的瑞士糖。
一种促进胃肠功能的瑞士糖,由以下重量份的原料制成:砂糖24~26、低聚异麦芽糖16~18、低聚木糖14~16、水苏糖12~14、低聚龙胆糖10~12、菊粉10~12、水9~11、大白菜4~6、红薯4~6、南瓜4~6、中药6~8、奶油7~9、氢化葡萄籽油1~2、玉米淀粉4~6、结冷胶1~2、魔芋胶1~2、富硒大麦芽粉1~2、乳酸菌菌剂1~2、大黄酸0.2~0.3、溶菌酶0.02~0.04。
所述的中药,由以下重量份的中药组成:大巢菜26~30、楤木26~30、松针20~24、冬葵子20~24、瓜拿纳14~16。
所述的奶油,含水量为奶油总重量的9~11%(w/w)。
一种促进胃肠功能的瑞士糖的制备方法,其具体步骤为:
(1)向砂糖中加水,搅拌至完全溶化,过140~160目筛,加热,70~80℃熬煮40~50分钟,加热至90~100℃,熬煮20~30分钟,加热至125~130℃,熬煮10~15分钟,将温度降至115~120℃,加入低聚异麦芽糖和低聚木糖,熬煮15~20分钟,降温至105~110℃,加入水苏糖、低聚龙胆糖和菊粉,熬煮13~15分钟,得混合糖浆;
(2)将大白菜洗净、红薯和南瓜去皮,混合打浆,过160~180目筛,加入玉米淀粉,混合均匀,121℃灭菌20~25分钟,冷却至28~35℃,加入乳酸菌菌剂,混合均匀,36~42℃发酵6~8小时,加入结冷胶和魔芋胶,升高温度至50~60℃,保温8~12小时,得发酵果蔬汁;
(3)将中药粉碎,过100~120目筛,加入中药重量2~3倍量的水,加热煮沸,小火煎煮50~70分钟,过滤,得中药提取液和中药渣,向中药渣中加入中药渣重量2~3倍量的体积分数为70~74%(v/v)的酒精溶液,90~95℃超声提取50~60分钟,6000~8000转/分钟,离心5~7分钟,得中药提取液和中药渣,合并所有中药提取液,70~80℃烘干至无水分,得中药提取物;
(4)将发酵果蔬汁和中药提取物加入步骤(1)得到的混合糖浆中,保持100~105℃,熬煮15~20分钟,待温度降至90~95℃,加入奶油、氢化葡萄籽油和富硒大麦芽粉,搅拌15~20分钟,待温度降至75~80℃,加入大黄酸和溶菌酶,混合均匀,得混合料;
(5)将混合料取出,置于46~48℃烘箱中,老化6~8小时,取出,挤压成型,得糖块,置于-38~-36℃的真空冷冻干燥机中进行冷冻干燥,至含水量为糖块重量的6~8%(w/w),得促进胃肠功能的瑞士糖;
(6)包装,得成品。
所述步骤(6)的包装,紧贴着瑞士糖的最里层包装纸,为大白菜纤维制备的可食性包装纸。
低聚异麦芽糖:耐热、耐酸性极佳,保湿性好,促进双歧杆菌生长,抗龋齿性佳。
低聚木糖:促进肠道双歧杆菌的增殖,酸、热稳定性好,抑制病原菌和腹泻,防止便秘,保护肝脏,降胆固醇,降血压,增强免疫力,抗癌,预防龋齿,抑制口腔病菌的滋生。
水苏糖:促进肠道益生菌的生长,改善肠道环境,促进肠道吸收营养,天然,无刺激,去除毒素,增强免疫力。
低聚龙胆糖:有柔和的提神苦味,促进双歧杆菌的生长,改善结肠状况。
菊粉:降血糖,促进消化和排便,增强新陈代谢,美容护肤,祛除湿疹,防治结肠癌,降血脂,降低胆固醇,减肥瘦身,保护肝脏,促进肠内双歧杆菌增殖。
大白菜:富含膳食纤维,防癌,促进排毒,养胃生津,刺激肠胃蠕动,润肠通便,改善消化,预防肠癌,护肤养颜。
红薯:减肥瘦身,美容养颜,抗癌,保护心脏,预防肺气肿,抗糖尿病,促进胃肠蠕动,预防便秘,防治结肠直肠癌。
南瓜:消炎止痛,解毒杀虫,降糖止渴,解毒,抗癌,抗氧化,促进生长发育,保护胃粘膜,帮助消化,通便。
大巢菜:清热利湿,和血祛瘀,治黄疸,浮肿,疟疾,心悸,便秘,痢疾。
楤木:补气安神,强精滋肾,健胃利水,祛风除湿,活血止痛,降血压,降血糖,抗放射,主治神经衰弱,风湿性关节炎,肝炎,慢性胃炎,胃痉挛,胃及十二指肠溃疡,肾炎水肿,糖尿病。
松针:祛风活血,明目安神,解毒止痒,除口臭,治便秘,急性胃炎,痢疾,流行性感冒,风湿关节痛,跌打肿痛,夜盲症,高血压,神经衰弱。
冬葵子:利水,滑肠,下乳,治二便不通,淋病,水肿,***肿痛。
瓜拿纳:唯独生长在巴西亚玛逊丛林中稀有的珍稀果实,消除疲劳,恢复精力,促进脑部细胞发育,增强记忆力,降胆固醇,增强体力,促进新陈代谢,抗衰老,改善内脏机能,美容养颜,健胃整肠,促进消化,增加营养吸收,改善消化***功能,延年益寿。
富硒大麦芽粉:抗氧化,抗肿瘤,增强免疫力,促进新陈代谢,行气消食,健脾开胃,退乳消胀,用于食积不消,脘腹胀痛,脾虚食少。
本发明的优点是:本发明提供的一种促进胃肠功能的瑞士糖,配方科学,热稳定性好,高温不出水、不变形,口感酸甜、细腻;富含多种促进胃肠功能的食材和中药,富含膳食纤维,经乳酸菌发酵,增加风味物质,保健功能全面,能够抗氧化,抗衰老,抗癌,健胃整肠,排毒养颜,促进消化,增加营养吸收,改善消化***功能;不含香精和添加剂,天然健康;先将糖溶化、过滤,再分阶段进行熬制,得到的糖体细腻、柔软、不黏牙;经真空冷冻干燥调节水分,使糖果气孔均匀,细密,咀嚼性好,速度快,节省搅打和冷却时间,提高工作效率;最里层包装纸为大白菜纤维制备的可食性纸,避免了粘纸的可能性;加入功能性低聚糖,减少砂糖的使用量,能够促进肠道益生菌的生长,减小龋齿的发生率;加入溶菌酶,进行天然杀菌防腐,货架期长,安全健康。
具体实施方式
下面用具体实施例说明本发明,但并不是对本发明的限制。
实施例1
一种促进胃肠功能的瑞士糖,由以下重量份的原料制成:砂糖24、低聚异麦芽糖16、低聚木糖14、水苏糖12、低聚龙胆糖10、菊粉10、水9、大白菜4、红薯4、南瓜4、中药6、奶油7、氢化葡萄籽油1、玉米淀粉4、结冷胶1、魔芋胶1、富硒大麦芽粉1、乳酸菌菌剂1、大黄酸0.2、溶菌酶0.02。
所述的中药,由以下重量份的中药组成:大巢菜26、楤木26、松针20、冬葵子20、瓜拿纳14。
所述的奶油,含水量为奶油总重量的9%(w/w)。
一种促进胃肠功能的瑞士糖的制备方法,其具体步骤为:
(1)向砂糖中加水,搅拌至完全溶化,过140目筛,加热,70℃熬煮40分钟,加热至90℃,熬煮20分钟,加热至125℃,熬煮10分钟,将温度降至115℃,加入低聚异麦芽糖和低聚木糖,熬煮15分钟,降温至105℃,加入水苏糖、低聚龙胆糖和菊粉,熬煮13分钟,得混合糖浆;
(2)将大白菜洗净、红薯和南瓜去皮,混合打浆,过160目筛,加入玉米淀粉,混合均匀,121℃灭菌20分钟,冷却至28℃,加入乳酸菌菌剂,混合均匀,36℃发酵6小时,加入结冷胶和魔芋胶,升高温度至50℃,保温8小时,得发酵果蔬汁;
(3)将中药粉碎,过100目筛,加入中药重量2倍量的水,加热煮沸,小火煎煮50分钟,过滤,得中药提取液和中药渣,向中药渣中加入中药渣重量2倍量的体积分数为70%(v/v)的酒精溶液,90℃超声提取50分钟,6000转/分钟,离心5分钟,得中药提取液和中药渣,合并所有中药提取液,70℃烘干至无水分,得中药提取物;
(4)将发酵果蔬汁和中药提取物加入步骤(1)得到的混合糖浆中,保持100℃,熬煮15分钟,待温度降至90℃,加入奶油、氢化葡萄籽油和富硒大麦芽粉,搅拌15分钟,待温度降至75℃,加入大黄酸和溶菌酶,混合均匀,得混合料;
(5)将混合料取出,置于46℃烘箱中,老化6小时,取出,挤压成型,得糖块,置于-38℃的真空冷冻干燥机中进行冷冻干燥,含水量为糖块重量的6%(w/w),得促进胃肠功能的瑞士糖;
(6)包装,得成品。
实施例2
一种促进胃肠功能的瑞士糖,由以下重量份的原料制成:砂糖25、低聚异麦芽糖17、低聚木糖15、水苏糖13、低聚龙胆糖11、菊粉11、水10、大白菜5、红薯5、南瓜5、中药7、奶油8、氢化葡萄籽油1.5、玉米淀粉5、结冷胶1.5、魔芋胶1.5、富硒大麦芽粉1.5、乳酸菌菌剂1.5、大黄酸0.25、溶菌酶0.03。
所述的中药,由以下重量份的中药组成:大巢菜28、楤木28、松针22、冬葵子22、瓜拿纳15。
所述的奶油,含水量为奶油总重量的10%(w/w)。
一种促进胃肠功能的瑞士糖的制备方法,其具体步骤为:
(1)向砂糖中加水,搅拌至完全溶化,过150目筛,加热,75℃熬煮45分钟,加热至95℃,熬煮25分钟,加热至128℃,熬煮13分钟,将温度降至118℃,加入低聚异麦芽糖和低聚木糖,熬煮18分钟,降温至108℃,加入水苏糖、低聚龙胆糖和菊粉,熬煮14分钟,得混合糖浆;
(2)将大白菜洗净、红薯和南瓜去皮,混合打浆,过170目筛,加入玉米淀粉,混合均匀,121℃灭菌23分钟,冷却至31℃,加入乳酸菌菌剂,混合均匀,39℃发酵7小时,加入结冷胶和魔芋胶,升高温度至55℃,保温10小时,得发酵果蔬汁;
(3)将中药粉碎,过110目筛,加入中药重量2.5倍量的水,加热煮沸,小火煎煮60分钟,过滤,得中药提取液和中药渣,向中药渣中加入中药渣重量2.5倍量的体积分数为72%(v/v)的酒精溶液,93℃超声提取55分钟,7000转/分钟,离心6分钟,得中药提取液和中药渣,合并所有中药提取液,75℃烘干至无水分,得中药提取物;
(4)将发酵果蔬汁和中药提取物加入步骤(1)得到的混合糖浆中,保持103℃,熬煮18分钟,待温度降至93℃,加入奶油、氢化葡萄籽油和富硒大麦芽粉,搅拌18分钟,待温度降至78℃,加入大黄酸和溶菌酶,混合均匀,得混合料;
(5)将混合料取出,置于47℃烘箱中,老化7小时,取出,挤压成型,得糖块,置于-37℃的真空冷冻干燥机中进行冷冻干燥,含水量为糖块重量的7%(w/w),得促进胃肠功能的瑞士糖;
(6)包装,得成品。
实施例3
一种促进胃肠功能的瑞士糖,由以下重量份的原料制成:砂糖26、低聚异麦芽糖18、低聚木糖16、水苏糖14、低聚龙胆糖12、菊粉12、水11、大白菜6、红薯6、南瓜6、中药8、奶油9、氢化葡萄籽油2、玉米淀粉6、结冷胶2、魔芋胶2、富硒大麦芽粉2、乳酸菌菌剂2、大黄酸0.3、溶菌酶0.04。
所述的中药,由以下重量份的中药组成:大巢菜30、楤木30、松针24、冬葵子24、瓜拿纳16。
所述的奶油,含水量为奶油总重量的11%(w/w)。
一种促进胃肠功能的瑞士糖的制备方法,其具体步骤为:
(1)向砂糖中加水,搅拌至完全溶化,过160目筛,加热,80℃熬煮50分钟,加热至100℃,熬煮30分钟,加热至130℃,熬煮15分钟,将温度降至120℃,加入低聚异麦芽糖和低聚木糖,熬煮20分钟,降温至110℃,加入水苏糖、低聚龙胆糖和菊粉,熬煮15分钟,得混合糖浆;
(2)将大白菜洗净、红薯和南瓜去皮,混合打浆,过180目筛,加入玉米淀粉,混合均匀,121℃灭菌25分钟,冷却至35℃,加入乳酸菌菌剂,混合均匀,42℃发酵8小时,加入结冷胶和魔芋胶,升高温度至60℃,保温12小时,得发酵果蔬汁;
(3)将中药粉碎,过120目筛,加入中药重量3倍量的水,加热煮沸,小火煎煮70分钟,过滤,得中药提取液和中药渣,向中药渣中加入中药渣重量3倍量的体积分数为74%(v/v)的酒精溶液,95℃超声提取60分钟,8000转/分钟,离心7分钟,得中药提取液和中药渣,合并所有中药提取液,80℃烘干至无水分,得中药提取物;
(4)将发酵果蔬汁和中药提取物加入步骤(1)得到的混合糖浆中,保持105℃,熬煮20分钟,待温度降至95℃,加入奶油、氢化葡萄籽油和富硒大麦芽粉,搅拌20分钟,待温度降至80℃,加入大黄酸和溶菌酶,混合均匀,得混合料;
(5)将混合料取出,置于48℃烘箱中,老化8小时,取出,挤压成型,得糖块,置于-36℃的真空冷冻干燥机中进行冷冻干燥,含水量为糖块重量的8%(w/w),得促进胃肠功能的瑞士糖;
(6)包装,得成品。
对比例
市售普通瑞士糖。
实施例促进胃肠功能的瑞士糖的感官评定:
随机选择18~65岁的受试者30位,每位受试者品尝后,对各项进行打分,各项满分为10分,结果取30位受试者的平均分。实施例促进胃肠功能的瑞士糖的感官评定结果见表1。
表1:实施例促进胃肠功能的瑞士糖的感官评定
项目 | 含义 | 满分 | 得分 |
色泽 | 色泽均一,无斑纹 | 10 | 10 |
风味 | 滋味纯正,清香适中,无异味 | 10 | 9 |
组织 | 气孔均匀、细密,不黏牙,不粘纸 | 10 | 9 |
形态 | 块形完整,大小、厚薄一致,边缘整齐,表面光滑 | 10 | 9 |
咀嚼性 | 细腻,柔软,耐咀嚼 | 10 | 9 |
粘性 | 粘度适中,不黏牙,不粘纸 | 10 | 10 |
杂质 | 无肉眼可见杂质 | 10 | 9 |
包装 | 鲜亮美观,精致 | 10 | 9 |
从表1的结果可以看出,实施例的促进胃肠功能的瑞士糖,色泽均一,无斑纹,滋味纯正,清香适中,气孔均匀、细密,不黏牙,不粘纸,细腻,柔软,耐咀嚼,无肉眼可见杂质,符合国家标准。
实施例和对比例瑞士糖促进胃肠功能的效果:
有效:上腹不适、疼痛、厌食、恶心、呕吐、反酸、消化不良、便秘、腹泻等症状消失或减轻;
无效:上腹不适、疼痛、厌食、恶心、呕吐、反酸、消化不良、便秘、腹泻等症状不变或加重。
随机选择具有胃肠疾病症状的患者400名,随机分为4组,每组100人,每人在受试期间不刻意服用促进胃肠功能的药品和食品,每人每天食用该组的瑞士糖20克,受试时间为30天,实施例和对比例瑞士糖促进胃肠功能的效果见表2。
表2:实施例和对比例瑞士糖促进胃肠功能的效果
项目 | 有效率/(%) | 无效率/(%) |
实施例1 | 74 | 26 |
实施例2 | 79 | 21 |
实施例3 | 82 | 18 |
对比例 | 3 | 97 |
从表2可以看出,实施例的促进胃肠功能的瑞士糖的减轻胃肠疾病症状的有效率明显较对比例高,说明本发明提供的促进胃肠功能的瑞士糖能够明显减轻胃肠疾病和症状。
典型病例:
(1)患者李某,男,28岁,长期便秘。食用本发明提供的促进胃肠功能的瑞士糖,每天20克,5天后便秘症状减轻,15天后症状消失。
(2)患者赵某,男,65岁,长期便秘、消化不良。食用本发明提供的促进胃肠功能的瑞士糖,每天20克,10天后症状明显减轻,20天后症状消失。
(3)患者孙某,男,43岁,上腹不适、疼痛、厌食、恶心、经常腹泻。食用本发明提供的促进胃肠功能的瑞士糖,每天20克,10天后上症状有所减轻,饮食逐渐正常,25天后症状消失,能够正常饮食,胃肠道恢复正常。
Claims (5)
1.一种促进胃肠功能的瑞士糖,其特征在于,由以下重量份的原料制成:砂糖24~26、低聚异麦芽糖16~18、低聚木糖14~16、水苏糖12~14、低聚龙胆糖10~12、菊粉10~12、水9~11、大白菜4~6、红薯4~6、南瓜4~6、中药6~8、奶油7~9、氢化葡萄籽油1~2、玉米淀粉4~6、结冷胶1~2、魔芋胶1~2、富硒大麦芽粉1~2、乳酸菌菌剂1~2、大黄酸0.2~0.3、溶菌酶0.02~0.04。
2.根据权利要求1所述的促进胃肠功能的瑞士糖,其特征在于,所述的中药,由以下重量份的中药组成:大巢菜26~30、楤木26~30、松针20~24、冬葵子20~24、瓜拿纳14~16。
3.根据权利要求1所述的促进胃肠功能的瑞士糖,其特征在于,所述的奶油,含水量为奶油总重量的9~11%(w/w)。
4.根据权利要求1所述的促进胃肠功能的瑞士糖的制备方法,其特征在于,具体包括以下步骤:
(1)向砂糖中加水,搅拌至完全溶化,过140~160目筛,加热,70~80℃熬煮40~50分钟,加热至90~100℃,熬煮20~30分钟,加热至125~130℃,熬煮10~15分钟,将温度降至115~120℃,加入低聚异麦芽糖和低聚木糖,熬煮15~20分钟,降温至105~110℃,加入水苏糖、低聚龙胆糖和菊粉,熬煮13~15分钟,得混合糖浆;
(2)将大白菜洗净、红薯和南瓜去皮,混合打浆,过160~180目筛,加入玉米淀粉,混合均匀,121℃灭菌20~25分钟,冷却至28~35℃,加入乳酸菌菌剂,混合均匀,36~42℃发酵6~8小时,加入结冷胶和魔芋胶,升高温度至50~60℃,保温8~12小时,得发酵果蔬汁;
(3)将中药粉碎,过100~120目筛,加入中药重量2~3倍量的水,加热煮沸,小火煎煮50~70分钟,过滤,得中药提取液和中药渣,向中药渣中加入中药渣重量2~3倍量的体积分数为70~74%(v/v)的酒精溶液,90~95℃超声提取50~60分钟,6000~8000转/分钟,离心5~7分钟,得中药提取液和中药渣,合并所有中药提取液,70~80℃烘干至无水分,得中药提取物;
(4)将发酵果蔬汁和中药提取物加入步骤(1)得到的混合糖浆中,保持100~105℃,熬煮15~20分钟,待温度降至90~95℃,加入奶油、氢化葡萄籽油和富硒大麦芽粉,搅拌15~20分钟,待温度降至75~80℃,加入大黄酸和溶菌酶,混合均匀,得混合料;
(5)将混合料取出,置于46~48℃烘箱中,老化6~8小时,取出,挤压成型,得糖块,置于-38~-36℃的真空冷冻干燥机中进行冷冻干燥,至含水量为糖块重量的6~8%(w/w),得促进胃肠功能的瑞士糖;
(6)包装,得成品。
5.根据权利要求4所述的促进胃肠功能的瑞士糖的制备方法,其特征在于,所述步骤(6)的包装,紧贴着瑞士糖的最里层包装纸,为大白菜纤维制备的可食性包装纸。
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