CN106666025A - Eel fishbone jelly drops and preparation method thereof - Google Patents
Eel fishbone jelly drops and preparation method thereof Download PDFInfo
- Publication number
- CN106666025A CN106666025A CN201611017944.5A CN201611017944A CN106666025A CN 106666025 A CN106666025 A CN 106666025A CN 201611017944 A CN201611017944 A CN 201611017944A CN 106666025 A CN106666025 A CN 106666025A
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- China
- Prior art keywords
- fishbone
- parts
- anguillar japonica
- soft sweet
- eel
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- 238000002360 preparation method Methods 0.000 title abstract description 13
- 235000015110 jellies Nutrition 0.000 title abstract 8
- 239000008274 jelly Substances 0.000 title abstract 8
- 235000021323 fish oil Nutrition 0.000 claims abstract description 14
- 238000000034 method Methods 0.000 claims abstract description 10
- 244000184734 Pyrus japonica Species 0.000 claims description 66
- 239000000843 powder Substances 0.000 claims description 57
- 235000009508 confectionery Nutrition 0.000 claims description 54
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 31
- 239000001814 pectin Substances 0.000 claims description 25
- 229920001277 pectin Polymers 0.000 claims description 25
- 235000010987 pectin Nutrition 0.000 claims description 25
- 239000000243 solution Substances 0.000 claims description 22
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims description 20
- 239000001509 sodium citrate Substances 0.000 claims description 20
- 239000012153 distilled water Substances 0.000 claims description 18
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims description 17
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 16
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 13
- 239000007864 aqueous solution Substances 0.000 claims description 13
- 239000008103 glucose Substances 0.000 claims description 13
- 238000000465 moulding Methods 0.000 claims description 13
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 10
- 241000251468 Actinopterygii Species 0.000 claims description 10
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 10
- 229920002472 Starch Polymers 0.000 claims description 10
- 229930006000 Sucrose Natural products 0.000 claims description 10
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 10
- 239000008187 granular material Substances 0.000 claims description 10
- 239000008107 starch Substances 0.000 claims description 10
- 235000019698 starch Nutrition 0.000 claims description 10
- 239000006188 syrup Substances 0.000 claims description 10
- 235000020357 syrup Nutrition 0.000 claims description 10
- 239000004310 lactic acid Substances 0.000 claims description 8
- 235000014655 lactic acid Nutrition 0.000 claims description 8
- 239000005720 sucrose Substances 0.000 claims description 7
- 239000000463 material Substances 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 108090000787 Subtilisin Proteins 0.000 claims description 5
- 238000005266 casting Methods 0.000 claims description 5
- 235000013305 food Nutrition 0.000 claims description 5
- 238000001802 infusion Methods 0.000 claims description 5
- 238000009413 insulation Methods 0.000 claims description 5
- 235000019198 oils Nutrition 0.000 claims description 5
- 238000005498 polishing Methods 0.000 claims description 5
- 238000003825 pressing Methods 0.000 claims description 5
- 239000007787 solid Substances 0.000 claims description 5
- 230000001954 sterilising effect Effects 0.000 claims description 5
- 210000000988 bone and bone Anatomy 0.000 claims description 3
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 claims description 2
- 230000002255 enzymatic effect Effects 0.000 claims description 2
- 238000002156 mixing Methods 0.000 claims description 2
- 238000000926 separation method Methods 0.000 claims description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 abstract description 13
- 239000011575 calcium Substances 0.000 abstract description 13
- 229910052791 calcium Inorganic materials 0.000 abstract description 13
- 230000000694 effects Effects 0.000 abstract description 6
- 239000008280 blood Substances 0.000 abstract description 4
- 230000008569 process Effects 0.000 abstract description 4
- 210000004369 blood Anatomy 0.000 abstract description 3
- 230000002708 enhancing effect Effects 0.000 abstract description 3
- 230000036039 immunity Effects 0.000 abstract description 3
- 150000002632 lipids Chemical class 0.000 abstract description 2
- 239000006187 pill Substances 0.000 abstract description 2
- 239000000499 gel Substances 0.000 abstract 2
- 239000003795 chemical substances by application Substances 0.000 abstract 1
- 230000001502 supplementing effect Effects 0.000 abstract 1
- 235000011083 sodium citrates Nutrition 0.000 description 16
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 9
- 239000002994 raw material Substances 0.000 description 6
- 230000008901 benefit Effects 0.000 description 4
- 230000007062 hydrolysis Effects 0.000 description 4
- 238000006460 hydrolysis reaction Methods 0.000 description 4
- 239000007788 liquid Substances 0.000 description 4
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 3
- 229940036811 bone meal Drugs 0.000 description 3
- 239000002374 bone meal Substances 0.000 description 3
- 238000004140 cleaning Methods 0.000 description 3
- 238000005238 degreasing Methods 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- HRXKRNGNAMMEHJ-UHFFFAOYSA-K trisodium citrate Chemical class [Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O HRXKRNGNAMMEHJ-UHFFFAOYSA-K 0.000 description 3
- 210000000577 adipose tissue Anatomy 0.000 description 2
- 108010011485 Aspartame Proteins 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- 241001417045 Lophius litulon Species 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 description 1
- 229960003438 aspartame Drugs 0.000 description 1
- 235000010357 aspartame Nutrition 0.000 description 1
- 239000000605 aspartame Substances 0.000 description 1
- MWKXCSMICWVRGW-UHFFFAOYSA-N calcium;phosphane Chemical compound P.[Ca] MWKXCSMICWVRGW-UHFFFAOYSA-N 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 235000020256 human milk Nutrition 0.000 description 1
- 210000004251 human milk Anatomy 0.000 description 1
- 230000036737 immune function Effects 0.000 description 1
- 230000031891 intestinal absorption Effects 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 210000004698 lymphocyte Anatomy 0.000 description 1
- 230000005012 migration Effects 0.000 description 1
- 238000013508 migration Methods 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 239000002516 radical scavenger Substances 0.000 description 1
- 150000003254 radicals Chemical class 0.000 description 1
- 238000007670 refining Methods 0.000 description 1
- 230000002787 reinforcement Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical group 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/40—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the fats used
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
- A23G3/54—Composite products, e.g. layered, coated, filled
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses eel fishbone jelly drops and a preparation method thereof and belongs to the technical field of health-care products. Each eel fishbone jelly drop is composed of outer-layer gel and sandwich, wherein the weight of the filling accounts for 15 percent to 35 percent of the weight of the whole eel fishbone jelly drop; the weight of the outer-layer gel accounts for 65 percent to 85 percent of the weight of the whole eel fishbone jelly drop. The eel fishbone jelly drops disclosed by the invention have the effects of balancing internal fat, adjusting blood lipid and enhancing the immunity; meanwhile, an eel fishbone calcium source is safe, is easily absorbed by human bodies and is a high-quality natural calcium source supplementing agent. By adopting a modern sugar-making process, eel fish oil and eel fishbone are mixed to prepare sandwich pills and then are finally prepared into the jelly drops; the oral administration manner is easily accepted by almost consumers and the eel fishbone jelly drops are easy to popularize and apply.
Description
Technical field
The invention belongs to health product technology field, more particularly to a kind of Anguillar japonica fishbone soft sweet and preparation method thereof.
Background technology
Anguillar japonica vertebrae is optimal natural biological calcium source.The superpower physical ability of Anguillar japonica " ten thousand inner migrations " is derived from its height and sends out
The vertebral bones for reaching, Anguillar japonica vertebrae is then the main habitat of nutrient substance, and more than ten plant aminoacid and substantial amounts of vitamin group
Etc., with the incomparable advantage of other calcium sources.Anguillar japonica vertebrae calcium phosphorus ration close 2：1, it is natural with breast milk to coincide, it is state
The calcium absorption optimal proportion that border is generally acknowledged, safety easily absorbs, and is adapted to what the different crowds such as child, middle-aged and elderly people, pregnant and lying-in women ate
Calcium source.Anguillar japonica fish oil is rich in benefit materials such as DHA, EPA and AKGs.Wherein DHA and EPA have can be reduced low density fat, raise
High density fat, balance body fat, play a part of to adjust blood fat；AKGs can stimulate the generation of immunocyte, improve white thin
Born of the same parents, the quantity of lymphocytes and platelets, the immunologic function of enhancing body, while free radical that can also be in scavenger cell, plays
The effect of defying age.
Application No. 201110415398.1, a kind of entitled " calcium tablet and its system with bathypelagic fish fishbone as raw material
Preparation Method " patent of invention discloses a kind of calcium tablet with bathypelagic fish fishbone as raw material and preparation method thereof, and the calcium tablet is by A Siba
It is sweet for raw material Jing mixtures, sieve, the conventional method such as pelletize is obtained, the mass ratio of the raw material is fishbone powder 45~55, defatted milk
Powder 40~45, lactose 5~10, aspartame 0.01~0.03, the fishbone powder is with deep-sea fish bone as raw material Jing alkali alcohol methods
The fishbone powder of gained after processing etc. method.The invention bathypelagic fish fishbone refers to anglerfish or tuna, has no reinforcement human body
Absorb and increase other benefit materials, its effect is consistent with conventional calcium tablet effect is taken.
The content of the invention
The primary and foremost purpose of the present invention is to provide a kind of Anguillar japonica fishbone soft sweet, the soft sweet with Anguillar japonica fishbone as primary raw material,
Be aided with Anguillar japonica fish oil to prepare, easily by intestinal absorption, have preferably replenish the calcium, the effect of Adjust-blood lipid and enhancing immunity, easily quilt
The crowd such as child and old man accepts extensively.
It is still another object of the present invention to provide the preparation method of the Anguillar japonica fishbone soft sweet.
The purpose of the present invention is achieved through the following technical solutions：A kind of Anguillar japonica fishbone soft sweet, by outer layer gel and sandwich group
Into the sandwich weight is the 15~35% of granulate Anguillar japonica fishbone soft sweet weight, and the weight of the outer layer gel is granulate eel
The 65~85% of fish fishbone soft sweet weight.
It is described sandwich including the material counted by weight as follows：35~80 parts of Anguillar japonica fishbone powder, Anguillar japonica fish oil 15~40
5~10 parts of part and Mel.
Sandwich the adopting prepares with the following method：
(1) granularity is added in 1% Subtilisin enzymatic solution for the Anguillar japonica fishbone powder of 800-1500 mesh, in 50 DEG C of hydrolysis
6-12h, filters, and clean with distilled water after Anguillar japonica fishbone powder 2-5 time, in 5% activated carbon aqueous solution of addition, in 55 DEG C of water-bath 15-
30min, sieves, and by Anguillar japonica fishbone powder and Activated carbon separation, takes Anguillar japonica fishbone powder, in adding 1.5%B- cyclodextrin aqueous solutions, in
60 DEG C of ultrasonic vibration 10-20min, Anguillar japonica fishbone powder is cleaned with distilled water to without fishy smell, sterilizing, obtains Anguillar japonica fishbone powder；
(2) Anguillar japonica fishbone powder 35-75 parts, Anguillar japonica fish oil 15-40 parts and Mel 5-15 parts of step (1) are taken, is stirred
Afterwards pill, obtains sandwich.
The outer layer gel includes the material counted by weight as follows：45~50 parts of maltose syrup, 15~30 parts of sucrose,
15~23 parts of glucose powder, 2~4 parts of pectin, 1.5~3 parts of sodium citrate, 0.25~0.5 part of lactic acid, 0.1~0.2 part of essence.
The Anguillar japonica fishbone soft sweet is adopted and prepared with the following method：
1) 1.5~3 parts of sodium citrate is dissolved in into 100 parts of water and obtains sodium citrate solution, by 15~23 parts of glucose powder and
2~4 parts of mix homogeneously of pectin, in being added to 80~90 DEG C of 80 parts of distilled water, stir, heated and boiled, add sodium citrate molten
Liquid simultaneously adjusts pH for 4~5, is incubated to pectin and is completely dissolved, and filters, and obtains pectin solution；
2) by 45~50 parts of maltose syrup, 15~30 parts and 100 parts water mixing of sucrose, it is sufficiently stirred for, boils, adds step
1) pectin solution obtained in, it is 3~3.5 to adjust pH, and infusion obtains outer layer gel to 75~80% soluble solids are contained；
3) by step 2) outer layer gel pouring enter forming machine conservation tank, 85~90 DEG C of insulations pour in advance opening one side
Mouthful, then by it is described it is sandwich convey, then moulding by casting internal into opening sugar, using starch pressing mold molding soft sweet, the demoulding after being dried,
Obtain soft sweet；
4) by step 3) soft sweet remove unnecessary starch, add buffing machine, add antiseized food-level white oil polishing, obtain eel
Fish fishbone soft sweet.
The invention has the advantages that：Anguillar japonica fishbone soft sweet of the present invention has balance body fat, adjusts blood fat and increasing
The effect of strong immunity, while Anguillar japonica fishbone calcium source is absorbed by the body safely, easily, it is the natural calcium source supplement of high-quality.Pass through
Modern sugar refining technology, by Anguillar japonica fish oil and Anguillar japonica fishbone sandwich ball is mixed and made into, and is finally made soft sweet, takes mode easily by more
Many consumers receive, and contribute to it and promote the use of.
Specific embodiment
With reference to embodiment, the present invention is described in further detail, but embodiments of the present invention not limited to this.
Embodiment 1
A kind of sandwich soft sweet of Anguillar japonica fishbone powder by sandwich soft sweet by outer layer gel and it is sandwich constitute, it is sandwich to account for granulate soft sweet weight
The 30% of amount, outer layer gel accounts for the 70% of granulate soft sweet weight.
It is above-mentioned sandwich including 8 parts of 57 parts of Anguillar japonica fishbone powder, 35 parts of Anguillar japonica fish oil and Mel.
Above-mentioned outer layer gel includes 45 parts of maltose syrup, 15 parts of sucrose, 20 parts of glucose powder, 3 parts of pectin, sodium citrate
1.5 parts, 0.3 part of lactic acid, 0.1 part of essence.
Above-mentioned sandwich preparation method, step is followed successively by：
1) by Anguillar japonica fishbone Jing distilled water cleaning and degreasings, crushed after being dried is into powder, the mesh of powder size 800；
2) fishbone powder is immersed into 1% Subtilisin enzyme aqueous solution, 50 DEG C of hydrolysis 12h of constant temperature are filtered, and use distilled water clean fish
Bone meal 3 times；Again fishbone powder is put into into 5% activated carbon aqueous solution, the water bath with thermostatic control 30min at 55 DEG C is distinguished using different screen clothes
Activated carbon and fishbone powder are isolated, fishbone powder is put into into the aqueous solution containing 1.5% beta-schardinger dextrin-in 60 DEG C of ultrasonic vibrations
20min, fishbone powder is cleaned with distilled water without fishy smell, and sterilizing is standby；
3) take 57 parts of fishbone powder obtained above, take 35 parts of Anguillar japonica fish oil and 8 parts of Mel, stir, input system
Ball machine, is obtained sandwich ball.
The preparation method of the sandwich soft sweet of the Anguillar japonica fishbone, step is followed successively by：
1) 1.5 parts of sodium citrates are dissolved in into water and obtain citric acid solution, by 3 parts of pectin and 20 parts of glucose mix homogeneously,
85 DEG C of distilled water are slowly added into, are stirred, heated and boiled, add sodium citrate solution to adjust PH 4.2, be incubated complete to pectin
Dissolving, filters, and obtains pectin solution；
2) maltose syrup, white sugar, glucose and water are mixed, is sufficiently stirred for, boiled, add pectin obtained above molten
Liquid, PH is adjusted 3.2 with sodium citrate solution, lactic acid, and infusion to soluble solid obtains outer layer in 75%~80% scope
Gel；
3) outer layer gel pouring is entered into forming machine conservation tank, 85 DEG C of insulations pour in advance one side opening, then will be sandwich
Convey into opening sugar inside, then moulding by casting, using starch pressing mold molding soft sweet, the demoulding after being dried obtains soft sweet to moulding process；
4) soft sweet obtained above is removed into unnecessary starch, adds buffing machine, add antiseized food-level white oil polishing, be obtained
Anguillar japonica fishbone soft sweet.
Embodiment 2
A kind of sandwich soft sweet of Anguillar japonica fishbone powder by sandwich soft sweet by outer layer gel and it is sandwich constitute, it is sandwich to account for granulate soft sweet weight
The 35% of amount, outer layer gel accounts for the 65% of granulate soft sweet weight.
It is above-mentioned sandwich including 5 parts of 65 parts of Anguillar japonica fishbone powder, 30 parts of Anguillar japonica fish oil and Mel.
Above-mentioned outer layer gel includes 45 parts of maltose syrup, 15 parts of sucrose, 20 parts of glucose powder, 3 parts of pectin, sodium citrate 2
Part, 0.35 part of lactic acid, 0.1 part of essence.
Above-mentioned sandwich preparation method, step is followed successively by：
1) by Anguillar japonica fishbone Jing distilled water cleaning and degreasings, crushed after being dried is into powder, the mesh of powder size 1500；
2) fishbone powder is immersed into 1% Subtilisin enzyme aqueous solution, 50 DEG C of hydrolysis 12h of constant temperature are filtered, and use distilled water clean fish
Bone meal 3 times；Again fishbone powder is put into into 5% activated carbon aqueous solution, the water bath with thermostatic control 20min at 55 DEG C is distinguished using different screen clothes
Activated carbon and fishbone powder are isolated, fishbone powder is put into into the aqueous solution containing 1.5% beta-schardinger dextrin-in 60 DEG C of ultrasonic vibrations
20min, fishbone powder is cleaned with distilled water without fishy smell, and sterilizing is standby；
3) take 65 parts of fishbone powder obtained above, take 30 parts of Anguillar japonica fish oil and 5 parts of Mel, stir, input system
Ball machine, is obtained sandwich ball.
The preparation method of the sandwich soft sweet of the Anguillar japonica fishbone, step is followed successively by：
1) 1.5 parts of sodium citrates are dissolved in into water and obtain citric acid solution, by 3 parts of pectin and 20 parts of glucose mix homogeneously,
85 DEG C of distilled water are slowly added into, are stirred, heated and boiled, add sodium citrate solution to adjust PH 4.2, be incubated complete to pectin
Dissolving, filters, and obtains pectin solution；
2) maltose syrup, white sugar, glucose and water are mixed, is sufficiently stirred for, boiled, add pectin obtained above molten
Liquid, PH is adjusted 3.2 with sodium citrate solution, lactic acid, and infusion to soluble solid obtains outer layer in 75%~80% scope
Gel；
3) outer layer gel pouring is entered into forming machine conservation tank, 88 DEG C of insulations pour in advance one side opening, then will be sandwich
Convey into opening sugar inside, then moulding by casting, using starch pressing mold molding soft sweet, the demoulding after being dried obtains soft sweet to moulding process；
4) soft sweet obtained above is removed into unnecessary starch, adds buffing machine, add antiseized food-level white oil polishing, be obtained
Anguillar japonica fishbone soft sweet.
Embodiment 3
A kind of sandwich soft sweet of Anguillar japonica fishbone powder by sandwich soft sweet by outer layer gel and it is sandwich constitute, it is sandwich to account for granulate soft sweet weight
The 25% of amount, outer layer gel accounts for the 75% of granulate soft sweet weight.
It is above-mentioned sandwich including 10 parts of 60 parts of Anguillar japonica fishbone powder, 30 parts of Anguillar japonica fish oil and Mel.
Above-mentioned outer layer gel includes 45 parts of maltose syrup, 15 parts of sucrose, 20 parts of glucose powder, 3 parts of pectin, sodium citrate
1.5 parts, 0.35 part of lactic acid, 0.1 part of essence.
Above-mentioned sandwich preparation method, step is followed successively by：
1) by Anguillar japonica fishbone Jing distilled water cleaning and degreasings, crushed after being dried is into powder, the mesh of powder size 800；
2) fishbone powder is immersed into 1% Subtilisin enzyme aqueous solution, 50 DEG C of hydrolysis 12h of constant temperature are filtered, and use distilled water clean fish
Bone meal 3 times；Again fishbone powder is put into into 5% activated carbon aqueous solution, the water bath with thermostatic control 30min at 55 DEG C is distinguished using different screen clothes
Activated carbon and fishbone powder are isolated, fishbone powder is put into into the aqueous solution containing 1.5% beta-schardinger dextrin-in 60 DEG C of ultrasonic vibrations
20min, fishbone powder is cleaned with distilled water without fishy smell, and sterilizing is standby；
3) take 60 parts of fishbone powder obtained above, take 30 parts of Anguillar japonica fish oil and 10 parts of Mel, stir, input system
Ball machine, is obtained sandwich ball.
The preparation method of the sandwich soft sweet of the Anguillar japonica fishbone, it is characterised in that step is followed successively by；
1) 1.5 parts of sodium citrates are dissolved in into water and obtain citric acid solution, by 3 parts of pectin and 20 parts of glucose mix homogeneously,
85 DEG C of distilled water are slowly added into, are stirred, heated and boiled, add sodium citrate solution to adjust PH 4.5, be incubated complete to pectin
Dissolving, filters, and obtains pectin solution；
2) maltose syrup, white sugar, glucose and water are mixed, is sufficiently stirred for, boiled, add pectin obtained above molten
Liquid, PH is adjusted 3.5 with sodium citrate solution, lactic acid, and infusion to soluble solid obtains outer layer in 75%~80% scope
Gel；
3) outer layer gel pouring is entered into forming machine conservation tank, 80 DEG C of insulations pour in advance one side opening, then will be sandwich
Convey into opening sugar inside, then moulding by casting, using starch pressing mold molding soft sweet, the demoulding after being dried obtains soft sweet to moulding process；
4) soft sweet obtained above is removed into unnecessary starch, adds buffing machine, add antiseized food-level white oil polishing, be obtained
Anguillar japonica fishbone soft sweet.
Above-described embodiment is the present invention preferably embodiment, but embodiments of the present invention not by above-described embodiment
Limit, other any spirit without departing from the present invention and the change, modification, replacement made under principle, combine, simplification,
Equivalent substitute mode is should be, is included within protection scope of the present invention.
Claims (5)
1. a kind of Anguillar japonica fishbone soft sweet, it is characterised in that by outer layer gel and it is sandwich constitute, the sandwich weight is granulate eel
The 15~35% of fish fishbone soft sweet weight, the weight of the outer layer gel is the 65~85% of granulate Anguillar japonica fishbone soft sweet weight.
2. Anguillar japonica fishbone soft sweet according to claim 1, it is characterised in that described sandwich including counting by weight as follows
Material：5~10 parts of 35~80 parts of Anguillar japonica fishbone powder, 15~40 parts of Anguillar japonica fish oil and Mel.
3. Anguillar japonica fishbone soft sweet according to claim 1 and 2, it is characterised in that sandwich the adopting prepares with the following method
Obtain：
(1) granularity is added in 1% Subtilisin enzymatic solution for the Anguillar japonica fishbone powder of 800-1500 mesh, in 50 DEG C 6- is hydrolyzed
12h, filters, and clean with distilled water after Anguillar japonica fishbone powder 2-5 time, in 5% activated carbon aqueous solution of addition, in 55 DEG C of water-bath 15-
30min, sieves, and by Anguillar japonica fishbone powder and Activated carbon separation, takes Anguillar japonica fishbone powder, in adding 1.5%B- cyclodextrin aqueous solutions, in
60 DEG C of ultrasonic vibration 10-20min, Anguillar japonica fishbone powder is cleaned with distilled water to without fishy smell, sterilizing, obtains Anguillar japonica fishbone powder；
(2) Anguillar japonica fishbone powder 35-75 parts, Anguillar japonica fish oil 15-40 parts and Mel 5-15 parts of step (1) are taken, is made after stirring
Ball, obtains sandwich.
4. Anguillar japonica fishbone soft sweet according to claim 1, it is characterised in that the outer layer gel include it is following by weight
The material of number meter：45~50 parts of maltose syrup, 15~30 parts of sucrose, 15~23 parts of glucose powder, 2~4 parts of pectin, sodium citrate
1.5~3 parts, 0.25~0.5 part of lactic acid, 0.1~0.2 part of essence.
5. the Anguillar japonica fishbone soft sweet described in claim 1 is adopted and prepared with the following method：
1) 1.5~3 parts of sodium citrate is dissolved in into 100 parts of water and obtains sodium citrate solution, by 15~23 parts of glucose powder and pectin 2
~4 parts of mix homogeneously, in being added to 80~90 DEG C of 80 parts of distilled water, stir, heated and boiled, add sodium citrate solution and adjust
Section pH is 4~5, is incubated to pectin and is completely dissolved, and is filtered, and obtains pectin solution；
2) by 45~50 parts of maltose syrup, 15~30 parts and 100 parts water mixing of sucrose, it is sufficiently stirred for, boils, adds step 1) system
The pectin solution for obtaining, it is 3~3.5 to adjust pH, and infusion obtains outer layer gel to 75~80% soluble solids are contained；
3) by step 2) outer layer gel pouring enter forming machine conservation tank, 85~90 DEG C of insulations pour in advance one side opening, so
Afterwards by it is described it is sandwich convey, then moulding by casting internal into opening sugar, using starch pressing mold molding soft sweet, the demoulding after being dried is obtained
Soft sweet；
4) by step 3) soft sweet remove unnecessary starch, add buffing machine, add antiseized food-level white oil polishing, obtain Anguillar japonica fish
Bone soft sweet.
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| CN107373002A (en) * | 2017-08-25 | 2017-11-24 | 周保福 | A kind of selenium-enriched cordceps militaris fish oil comfit |
| CN107529410A (en) * | 2017-08-31 | 2018-01-02 | 周保福 | A kind of Cordyceps militaris fish oil comfit |
| CN113995040A (en) * | 2021-11-01 | 2022-02-01 | 烟台大学 | Nutritional gel soft candy and preparation method thereof |
| WO2023281444A1 (en) * | 2021-07-08 | 2023-01-12 | Zarbees, Inc. | Gummy dosage forms |
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| CN101491341A (en) * | 2009-03-06 | 2009-07-29 | 集美大学 | Eel full nutrient powder and preparation method thereof |
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| WO2023281444A1 (en) * | 2021-07-08 | 2023-01-12 | Zarbees, Inc. | Gummy dosage forms |
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Application publication date: 20170517 |