CN106107005A - 一种绿茶味猴头菇保健型棒棒糖 - Google Patents
一种绿茶味猴头菇保健型棒棒糖 Download PDFInfo
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Abstract
本发明公开了一种绿茶味猴头菇保健型棒棒糖，由下列重量份的原料制成：白砂糖85、淀粉糖浆45、巧克力酱料35、猴头菇25、竹叶7、菊花4、卵磷脂、纤维素酶、果胶酶、水适量。超声波处理可使淡竹叶细胞破裂，使得竹叶有效成分从细胞膜中析出。将猴头菇用清水浸泡后可以除去苦昧。经酶解后可以提取其中猴头菇多糖、猴头菌素等有效成分。将绿茶与猴头菇混合处理后很好地保持了猴头菇中有效成分的生物活性，制得的棒棒糖口味清凉爽口、有绿茶特有的香味并略带猴头菇香味。本发明不仅口感好，而且还具有清热解渴、润燥生津的保健功效，是一种休闲型保健好食品。
Description
技术领域
本发明涉及食品技术领域，尤其涉及一种绿茶味猴头菇保健型棒棒糖。
背景技术
猴头菇营养成分高，每百克含蛋白质26.3克，是香菇的两倍。含有氨基酸多达17种，其中人体所需要的占8种。每百克猴头菇含脂肪4.2克，是名副其实的高蛋白、低脂肪食品，另外还富含各种维生素和无机盐。猴头菇有增进食欲，增强胃黏膜屏障机能，提高淋巴细胞转化率，提升白细胞等作用。故可以使人体提高对疾病的免疫能力。猴头菇营养价值很高，对神经衰弱、消化道溃疡有良好的滋补疗效。《猴头菇袋泡茶加工工艺研究》一文提及酶解法可以有效提取猴头菇多糖、猴头菌素等有效成分，然后与绿茶配伍后清凉爽口、有绿茶特有的香味并略带猴头菇香味。竹叶多糖具有优良的抗自由基、抗氧化、抗衰老、降血脂和血胆固醇，又是很好的免疫增强剂，它能增强T细胞，B细胞，NK细胞等免疫细胞的功能，具有抗癌作用。猴头菇绿茶味棒棒糖是巧克力棒棒糖基础上的延伸产品。现在随着糖果机械的发展，可采用冲压式棒糖机或浇注式自动插棒机生产。
发明内容
本发明目的就是为了弥补已有技术的缺陷，提供一种绿茶味猴头菇保健型棒棒糖。
本发明是通过以下技术方案实现的：
一种绿茶味猴头菇保健型棒棒糖，由下列重量份的原料制成：白砂糖80-90、淀粉糖浆40-50、巧克力酱料30-40、猴头菇20-30、竹叶6-7、菊花3-4、卵磷脂、纤维素酶、果胶酶、水适量。
根据权利要求书1所述绿茶味猴头菇保健型棒棒糖，制备方法的具体步骤如下：
(1)将竹叶、菊花粉碎与适量水混合，超声波处理10-15分钟，滤掉沉渣，喷雾干燥，得干燥粉；
(2)将猴头菇用清水浸泡2-3小时，滤掉水分后加入适量水研磨成浆，加入纤维素酶、果胶酶搅拌均匀，在45-50℃条件下保温处理5-6小时， 再在60-70℃温度，20-25MPa压力下进行均质处理，进行喷雾干燥，得猴头菇粉；
(3)将步骤2的猴头菇粉与绿茶混合后文火炒干后研磨成细粉，得混合粉料；
(4)取适量的白砂糖、淀粉糖浆加水后煮沸并不停地搅拌，再将巧克力酱料放入高压均质机进行乳化均质，与上述糖液混合后加热熬制温度达到110-115℃时，立即关闭蒸汽和循环泵，启动输浆泵，将熬制好的混合糖液送至贮糖桶内，同时启动贮糖桶的搅拌器，得巧克力糖浆料；
(5)取适量的白砂糖、淀粉糖浆加水熬制成糖浆，加入步骤1的干燥粉、步骤3的混合粉料、卵磷脂混合均匀95-100℃熬糖6-8分钟，不断搅拌至水分含量至3%以下，再与步骤4所得的巧克力糖浆料进行同步浇注，插棒后冷却成型，包装成品即可。
本发明的优点是：超声波处理可使淡竹叶细胞破裂，使得竹叶有效成分从细胞膜中析出。将猴头菇用清水浸泡后可以除去苦昧。由于纤维素酶能够降解植物中的纤维素，而果胶酶能水解除去细胞壁中的果胶质和蛋白质，因此，同时使用这两种酶可以有效破除细胞壁，使细胞中的多糖溶解出来，且反应条件温和，并能保持食用菌多糖的立体结构和生物活性。经酶解后可以提取其中猴头菇多糖、猴头菌素等有效成分。将绿茶与猴头菇混合处理后很好地保持了猴头菇中有效成分的生物活性，口味清凉爽口、有绿茶特有的香味并略带猴头菇香味。经配伍后口感好、吸收快的特点，而且还具有清热解渴、润燥生津的保健功效。
具体实施方式
一种绿茶味猴头菇保健型棒棒糖，由下列重量份的原料制成：白砂糖85、淀粉糖浆45、巧克力酱料35、猴头菇25、竹叶7、菊花4、卵磷脂、纤维素酶、果胶酶、水适量。
根据权利要求书1所述绿茶味猴头菇保健型棒棒糖，制备方法的具体步骤如下：
(1)将竹叶、菊花粉碎与适量水混合，超声波处理10-15分钟，滤掉沉渣，喷雾干燥，得干燥粉；
(2)将猴头菇用清水浸泡2-3小时，滤掉水分后加入适量水研磨成浆，加入纤维素酶、果胶酶搅拌均匀，在45-50℃条件下保温处理5-6小时， 再在60-70℃温度，20-25MPa压力下进行均质处理，进行喷雾干燥，得猴头菇粉；
(3)将步骤2的猴头菇粉与绿茶混合后文火炒干后研磨成细粉，得混合粉料；
(4)取适量的白砂糖、淀粉糖浆加水后煮沸并不停地搅拌，再将巧克力酱料放入高压均质机进行乳化均质，与上述糖液混合后加热熬制温度达到110-115℃时，立即关闭蒸汽和循环泵，启动输浆泵，将熬制好的混合糖液送至贮糖桶内，同时启动贮糖桶的搅拌器，得巧克力糖浆料；
(5)取适量的白砂糖、淀粉糖浆加水熬制成糖浆，加入步骤1的干燥粉、步骤3的混合粉料、卵磷脂混合均匀95-100℃熬糖6-8分钟，不断搅拌至水分含量至3%以下，再与步骤4所得的巧克力糖浆料进行同步浇注，插棒后冷却成型，包装成品即可。
Claims (2)
1.一种绿茶味猴头菇保健型棒棒糖，其特征在于，由下列重量份的原料制成：白砂糖80-90、淀粉糖浆40-50、巧克力酱料30-40、猴头菇20-30、竹叶6-7、菊花3-4、卵磷脂、纤维素酶、果胶酶、水适量。
2.根据权利要求书1所述绿茶味猴头菇保健型棒棒糖，其特征在于，制备方法的具体步骤如下：
(1)将竹叶、菊花粉碎与适量水混合，超声波处理10-15分钟，滤掉沉渣，喷雾干燥，得干燥粉；
(2)将猴头菇用清水浸泡2-3小时，滤掉水分后加入适量水研磨成浆，加入纤维素酶、果胶酶搅拌均匀，在45-50℃条件下保温处理5-6小时， 再在60-70℃温度，20-25MPa压力下进行均质处理，进行喷雾干燥，得猴头菇粉；
(3)将步骤2的猴头菇粉与绿茶混合后文火炒干后研磨成细粉，得混合粉料；
(4)取适量的白砂糖、淀粉糖浆加水后煮沸并不停地搅拌，再将巧克力酱料放入高压均质机进行乳化均质，与上述糖液混合后加热熬制温度达到110-115℃时，立即关闭蒸汽和循环泵，启动输浆泵，将熬制好的混合糖液送至贮糖桶内，同时启动贮糖桶的搅拌器，得巧克力糖浆料；
(5)取适量的白砂糖、淀粉糖浆加水熬制成糖浆，加入步骤1的干燥粉、步骤3的混合粉料、卵磷脂混合均匀95-100℃熬糖6-8分钟，不断搅拌至水分含量至3%以下，再与步骤4所得的巧克力糖浆料进行同步浇注，插棒后冷却成型，包装成品即可。
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| CN105166307A (zh) * | 2015-08-27 | 2015-12-23 | 济南舜祥医药科技有限公司 | 一种含有海藻多糖的绿茶味的口香糖及其制备方法 |
| CN105533671A (zh) * | 2016-01-13 | 2016-05-04 | 上海海勋实业有限公司 | 一种富硒猴头菇片的制备方法 |
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| CN104146239A (zh) * | 2014-09-11 | 2014-11-19 | 福建绿宝食品集团有限公司 | 一种八菇棒棒糖及其制备方法 |
| CN105166307A (zh) * | 2015-08-27 | 2015-12-23 | 济南舜祥医药科技有限公司 | 一种含有海藻多糖的绿茶味的口香糖及其制备方法 |
| CN105533671A (zh) * | 2016-01-13 | 2016-05-04 | 上海海勋实业有限公司 | 一种富硒猴头菇片的制备方法 |
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