CN105994890A - 一种山楂酸甜高钙软糖及其制备方法 - Google Patents
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Abstract
本发明公开了一种山楂酸甜高钙软糖及其制备方法，是由下述重量份的原料制成：白砂糖280‑300、龙虾壳70‑80、蛋卷粉末7‑8、芝麻香油2‑3、马蹄粉4‑5、橄榄油18‑20、甲鱼肉5‑6、荆芥穗1‑2、山楂汁7‑8、干吉祥菜3‑4、百香果2‑3、苦瓜汁12‑15、萝卜秧泡菜4‑5、白及1‑2、大蓟1‑2、焦曲1‑2、芝麻1‑1.5、荠菜花1‑1.5、水适量、营养助剂10‑15；本发明使用了龙虾壳提取壳聚糖，变废为宝，加入的营养助剂具有补血益气的功效，加入了山楂汁，口味酸甜，口感好，营养价值高，甲鱼肉可以益气补虚，保健效果好，加入的中药具有收敛止血、消肿生肌的功效。
Description
技术领域
本发明涉及食品加工技术领域，尤其涉及一种山楂酸甜高钙软糖及其制备方法。
背景技术
据统计，仅仅一个夏季，一个城市就要吃掉上千万吨龙虾，不论是总量还是“人均保有量”都足以傲视全国——自然，龙虾壳的“产量”也相当可观。通常龙虾壳都是当做垃圾扔掉，这样造成极大的浪费，龙虾壳壳质含有20%-30%的甲壳素，而甲壳素是继纤维素之后第二种利用率很高的高分子纤维素，被科学界誉为“第六生命要素”，在医药、农业、工业等多个领域应用广泛，精品的甲壳素价格不菲。将龙虾壳利用到制作软糖中，变废为宝，减少资源的浪费。
发明内容
本发明目的就是为了弥补已有技术的缺陷，提供一种山楂酸甜高钙软糖及其制备方法。
本发明是通过以下技术方案实现的：
一种山楂酸甜高钙软糖，是由下述重量份的原料制成：白砂糖280-300、龙虾壳70-80、蛋卷粉末7-8、芝麻香油2-3、马蹄粉4-5、橄榄油18-20、甲鱼肉5-6、荆芥穗1-2、山楂汁7-8、干吉祥菜3-4、百香果2-3、苦瓜汁12-15、萝卜秧泡菜4-5、白及1-2、大蓟1-2、焦曲1-2、芝麻1-1.5、荠菜花1-1.5、水适量、营养助剂10-15；
所述的营养助剂由下列重量份原料制成：蒜蓉2-3、倭瓜子仁3-4、莴苣叶粉6-7、火龙果汁11-12、瓠子8-10、山药4-5、五味子1-2、当归1-2、白术1-2、桑枝1-1.5、红枣1-1.5、水适量；
所述的营养助剂的制备方法为：（1）将五味子、当归、白术、桑枝、红枣混合加入适量的水熬煮20-30分钟，过滤得药液；
（2）将瓠子切成片，并放在火龙果汁内浸泡15-20分钟后捞出，并撒上莴苣叶粉和蒜蓉，再放在蒸笼内蒸20-25分钟，再与其它剩余原料混合并加入（1）中药液混合捣成酱，再烘干磨成粉，即得。
一种山楂酸甜高钙软糖的制备方法，包括以下步骤：（1）将龙虾壳进行去钙、脱脂、漂白、酸化处理后提炼出甲壳素，将甲壳素进行脱乙酰化处理得壳聚糖；
（2）将白及、大蓟、焦曲、芝麻、荠菜花混合加入适量的水熬煮20-30分钟，过滤得药液；
（3）将甲鱼肉和荆芥穗放在山楂汁内煮20-25分钟后将甲鱼肉捞出，并用芝麻香油拌匀，再撒上马蹄粉，再放到烧热的橄榄油内炸8-10分钟，再烘干磨成粉；
（4）将干吉祥菜放在苦瓜汁内浸泡20-25分钟，再加入萝卜秧泡菜和百香果混合打成浆，再喷雾干燥得粉末；
（5）将其它剩余原料与（1）（2）中所得物均匀混合加热煮沸至125℃时，再加入（3）（4）中所得物继续熬煮20-25分钟，再放入冷盘中进行冷却，再切成块，即得。
本发明的优点是：本发明使用了龙虾壳提取壳聚糖，变废为宝，加入的营养助剂具有补血益气的功效，加入了山楂汁，口味酸甜，口感好，营养价值高，甲鱼肉可以益气补虚，保健效果好，加入的中药具有收敛止血、消肿生肌的功效。
具体实施方式
一种山楂酸甜高钙软糖，是由下述重量份的原料制成：白砂糖300、龙虾壳80、蛋卷粉末8、芝麻香油3、马蹄粉5、橄榄油20、甲鱼肉6、荆芥穗2、山楂汁8、干吉祥菜4、百香果3、苦瓜汁15、萝卜秧泡菜5、白及2、大蓟2、焦曲2、芝麻1.5、荠菜花1.5、水适量、营养助剂15；
所述的营养助剂由下列重量份原料制成：蒜蓉2、倭瓜子仁3、莴苣叶粉6、火龙果汁11、瓠子8、山药4、五味子1、当归1、白术1、桑枝1、红枣1、水适量；
所述的营养助剂的制备方法为：（1）将五味子、当归、白术、桑枝、红枣混合加入适量的水熬煮20分钟，过滤得药液；
（2）将瓠子切成片，并放在火龙果汁内浸泡15分钟后捞出，并撒上莴苣叶粉和蒜蓉，再放在蒸笼内蒸20分钟，再与其它剩余原料混合并加入（1）中药液混合捣成酱，再烘干磨成粉，即得。
一种山楂酸甜高钙软糖的制备方法，包括以下步骤：（1）将龙虾壳进行去钙、脱脂、漂白、酸化处理后提炼出甲壳素，将甲壳素进行脱乙酰化处理得壳聚糖；
（2）将白及、大蓟、焦曲、芝麻、荠菜花混合加入适量的水熬煮30分钟，过滤得药液；
（3）将甲鱼肉和荆芥穗放在山楂汁内煮25分钟后将甲鱼肉捞出，并用芝麻香油拌匀，再撒上马蹄粉，再放到烧热的橄榄油内炸10分钟，再烘干磨成粉；
（4）将干吉祥菜放在苦瓜汁内浸泡25分钟，再加入萝卜秧泡菜和百香果混合打成浆，再喷雾干燥得粉末；
（5）将其它剩余原料与（1）（2）中所得物均匀混合加热煮沸至125℃时，再加入（3）（4）中所得物继续熬煮25分钟，再放入冷盘中进行冷却，再切成块，即得。
Claims (2)
1.一种山楂酸甜高钙软糖，其特征在于是由下述重量份的原料制成：白砂糖280-300、龙虾壳70-80、蛋卷粉末7-8、芝麻香油2-3、马蹄粉4-5、橄榄油18-20、甲鱼肉5-6、荆芥穗1-2、山楂汁7-8、干吉祥菜3-4、百香果2-3、苦瓜汁12-15、萝卜秧泡菜4-5、白及1-2、大蓟1-2、焦曲1-2、芝麻1-1.5、荠菜花1-1.5、水适量、营养助剂10-15；
所述的营养助剂由下列重量份原料制成：蒜蓉2-3、倭瓜子仁3-4、莴苣叶粉6-7、火龙果汁11-12、瓠子8-10、山药4-5、五味子1-2、当归1-2、白术1-2、桑枝1-1.5、红枣1-1.5、水适量；
所述的营养助剂的制备方法为：（1）将五味子、当归、白术、桑枝、红枣混合加入适量的水熬煮20-30分钟，过滤得药液；
（2）将瓠子切成片，并放在火龙果汁内浸泡15-20分钟后捞出，并撒上莴苣叶粉和蒜蓉，再放在蒸笼内蒸20-25分钟，再与其它剩余原料混合并加入（1）中药液混合捣成酱，再烘干磨成粉，即得。
2.根据权利要求1所述的一种山楂酸甜高钙软糖的制备方法，其特征在于包括以下步骤：（1）将龙虾壳进行去钙、脱脂、漂白、酸化处理后提炼出甲壳素，将甲壳素进行脱乙酰化处理得壳聚糖；
（2）将白及、大蓟、焦曲、芝麻、荠菜花混合加入适量的水熬煮20-30分钟，过滤得药液；
（3）将甲鱼肉和荆芥穗放在山楂汁内煮20-25分钟后将甲鱼肉捞出，并用芝麻香油拌匀，再撒上马蹄粉，再放到烧热的橄榄油内炸8-10分钟，再烘干磨成粉；
（4）将干吉祥菜放在苦瓜汁内浸泡20-25分钟，再加入萝卜秧泡菜和百香果混合打成浆，再喷雾干燥得粉末；
（5）将其它剩余原料与（1）（2）中所得物均匀混合加热煮沸至125℃时，再加入（3）（4）中所得物继续熬煮20-25分钟，再放入冷盘中进行冷却，再切成块，即得。
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| CN106720859A (zh) * | 2016-11-22 | 2017-05-31 | 四川省食品发酵工业研究设计院 | 一种无糖泡菜凝胶软糖及其制作方法 |
| CN106720859B (zh) * | 2016-11-22 | 2020-04-07 | 四川省食品发酵工业研究设计院 | 一种无糖泡菜凝胶软糖及其制作方法 |
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