CN106942448A - 一种无糖型枸杞冻干粉压片糖果的制备方法 - Google Patents
一种无糖型枸杞冻干粉压片糖果的制备方法 Download PDFInfo
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- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
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- 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
- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
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Abstract
本发明公开了一种无糖型枸杞冻干粉压片糖果的制备方法，将枸杞鲜果进行洁净处理，经低温冷冻干燥工艺制得干品，粉碎制得枸杞冻干粉；以50％～80％的枸杞冻干粉，木糖醇10％～40％，全脂奶粉3％～10％，硬脂酸镁0.2％～0.3％，磷酸氢钙1％～1.5％，明胶0.1％，精盐0.1％～0.3％等成分制成压片糖果；投入槽式混合机内，混合成均一状态，以明胶溶液作为润滑剂和黏合剂，用混合机拌合均匀制成软材；将拌和好的软材投入造粒机内制粒；将制得湿粒均匀地平铺在干燥机输送带上，调节筛网，采用流化床干燥。本发明充分保证枸杞压片糖果的灭菌要求，延长了产品保质期，又不减少有效成分，保证产品风味。
Description
技术领域
本发明属于保健产品、食品技术领域，尤其涉及一种无糖型枸杞冻干粉压片糖果的制备方法。
背景技术
宁夏枸杞是驰名中外的名贵中药材，主要产地宁夏。中国药典1977年以后版本明确药用枸杞是宁夏枸杞(LyciumbarbarumL.)的干燥成熟果实。宁夏枸杞传统制法是把成熟枸杞浆果采摘晒干或烘干成枸杞子进行使用。但近二十年的研究发现，烘干及晒干枸杞的制法对枸杞的有效成分具有极大损失，产生极大浪费。
传统枸杞服用方式没有计量概念，不利于随身携带，不利于长期服用。
发明内容
本发明的目的在于提供一种无糖型枸杞冻干粉压片糖果的制备方法，旨在解决传统枸杞服用方式没有计量概念，不利于随身携带，不利于长期服用的问题。
本发明是这样实现的，一种无糖型枸杞冻干粉压片糖果的制备方法，所述无糖型枸杞冻干粉压片糖果的制备方法包括：
将枸杞鲜果进行洁净处理，经低温冷冻干燥工艺制得95％～99％的干品，经低温超音速气流粉碎机粉碎制得枸杞冻干粉；以50％～80％的枸杞冻干粉，木糖醇10％～40％，全脂奶粉3％～10％，硬脂酸镁0.2％～0.3％，磷酸氢钙1％～1.5％，明胶0.1％，精盐0.1％～0.3％等成分制成压片糖果；
将木糖醇粉、枸杞冻干粉、全脂奶粉、磷酸氢钙和精盐投入槽式混合机内，混合成均一状态，以明胶溶液作为润滑剂和黏合剂，用混合机拌合均匀制成软材；
使用摇摆式造粒机，将拌和好的软材投入造粒机内制粒；
将制得湿粒均匀地平铺在干燥机输送带上，调节筛网，湿粒筛目数为8～10目，采用流化床干燥方法。
进一步，经低温超音速气流粉碎机粉碎制得800～1000目的枸杞冻干粉。
进一步，采用流化床干燥方法，干燥温度为60℃～65℃，水分在1％以下。
进一步，采用流化床干燥后需要：
用8～10目筛筛分干燥颗粒，使颗粒大小均匀，用36目筛筛去细粉；
使用V型干粉混合筒，将整粒后的干燥颗粒和硬脂酸镁等添加剂共置筒中混合；
采用旋转式压片机压片，片糖硬度通常压力≥200N，侧压力≤150N，无糖枸杞压片糖果每片0.5～0.8g，挑选后包装；
包装完成后采用中等剂量辐照灭菌(6～10kGy)。
本发明提供的无糖型枸杞冻干粉压片糖果的制备方法，基于对枸杞所合营养成分最大保留的原则，全程低温处理；制成便于携带，便于服用，利于吸收，定量准确的免疫增强型保健食品；长期服用对提高人体免疫力，抗肿瘤，抗衰老，清肝明目有极大帮助。本发明首先使用冷冻干燥技术处理鲜果，针对市场上果农或销售商为防止鲜果烘干或晒干后色泽变化大从而影响销售而私自添加化学成分影响枸杞品质的情况，进行有效杜绝。本发明使用冷冻干燥技术制备压片糖果，也是为了极大保留天然产物中有效成分中因温度原因造成的损失；使用低温气流粉碎技术是因为要解决宁夏枸杞多糖含量高不易进行干燥粉碎的特点；使用低温气流粉碎技术也是要解决宁夏枸杞中枸杞籽的破壁问题，使枸杞籽中所合营养成分充分吸收；以50～80％的枸杞冻干粉，木糖醇40～10％，全脂奶粉3～10％，硬脂酸镁0.2～0.3％，磷酸氢钙(碳酸钙)1～1.5％，明胶0.1％，精盐0.1～0.3％等成分制成压片糖果；以单一枸杞冻干粉制作压片糖果可以更精确每一片片剂中枸杞成分的使用量，做到科学服用。枸杞压片糖果规格为0.5～0.8g/片；包装完成后采用“辐照灭菌”，既充分保证本发明枸杞压片糖果的灭菌要求，延长产品保质期，又不减少有效成分，还不影响产品风味。
附图说明
图1是本发明实施例提供的无糖型枸杞冻干粉压片糖果的制备方法流程图。
具体实施方式
为了使本发明的目的、技术方案及优点更加清楚明白，以下结合实施例，对本发明进行进一步详细说明。应当理解，此处所描述的具体实施例仅仅用以解释本发明，并不用于限定本发明。
本发明包括原材料的制备，冷冻干燥，粉碎，超微粉碎，混合搅拌，灭菌等工序；基于对枸杞所含营养成分最大保留的原则，全程低温处理。长期服用对提高人体免疫力，抗肿瘤，抗氧化，抗衰老有极大帮助。
下面结合附图对本发明的应用原理作详细的描述。
如图1所示，本发明实施例的无糖型枸杞冻干粉压片糖果的制备方法包括以下步骤：
S101：将枸杞鲜果进行洁净处理，经低温冷冻干燥工艺制得95～99％的干品，然后经低温超音速气流粉碎机粉碎制得800～1000目的枸杞冻干粉，然后以50～80％的枸杞冻干粉，木糖醇10～40％，全脂奶粉3～10％，硬脂酸镁0.2～0.3％，磷酸氢钙(碳酸钙)1～1.5％，明胶0.1％，精盐0.1～0.3％等成分制成压片糖果；
S102：按照配方将木糖醇粉、枸杞冻干粉、全脂奶粉、磷酸氢钙和精盐投入槽式混合机内，充分混合成均一状态。以明胶溶液作为润滑剂和黏合剂，用混合机拌合均匀制成软材；
S103：使用摇摆式造粒机，将拌和好的软材缓慢投入造粒机内制粒；
S104：将制得湿粒均匀地平铺在干燥机输送带上，调节筛网，湿粒筛目数为8～10目，采用流化床干燥方法，干燥温度为60～65℃左右，水分在1％以下；
S105：用8～10目筛筛分干燥颗粒，使颗粒大小均匀。用36目筛筛去细粉；
S106：使用V型干粉混合筒，将整粒后的干燥颗粒和硬脂酸镁等添加剂共置筒中混合；
S107：采用旋转式压片机压片。片糖硬度通常压力≥200N，侧压力≤150N，无糖枸杞压片糖果每片0.5～0.8g，挑选后包装。
S108：包装完成后采用中等剂量辐照灭菌(6～10kGy)。
以上所述仅为本发明的较佳实施例而已，并不用以限制本发明，凡在本发明的精神和原则之内所作的任何修改、等同替换和改进等，均应包含在本发明的保护范围之内。
Claims (4)
1.一种无糖型枸杞冻干粉压片糖果的制备方法，其特征在于，所述无糖型枸杞冻干粉压片糖果的制备方法包括：
将枸杞鲜果进行洁净处理，经低温冷冻干燥工艺制得95％～99％的干品，经低温超音速气流粉碎机粉碎制得枸杞冻干粉；以50％～80％的枸杞冻干粉，木糖醇10％～40％，全脂奶粉3％～10％，硬脂酸镁0.2％～0.3％，磷酸氢钙1％～1.5％，明胶0.1％，精盐0.1％～0.3％制成压片糖果；
将木糖醇粉、枸杞冻干粉、全脂奶粉、磷酸氢钙和精盐投入槽式混合机内，混合成均一状态，以明胶溶液作为润滑剂和黏合剂，用混合机拌合均匀制成软材；
使用摇摆式造粒机，将拌和好的软材投入造粒机内制粒；
将制得湿粒均匀地平铺在干燥机输送带上，调节筛网，湿粒筛目数为8～10目，采用流化床干燥方法。
2.如权利要求1所述的无糖型枸杞冻干粉压片糖果的制备方法，其特征在于，经低温超音速气流粉碎机粉碎制得800～1000目的枸杞冻干粉。
3.如权利要求1所述的无糖型枸杞冻干粉压片糖果的制备方法，其特征在于，采用流化床干燥方法，干燥温度为60℃～65℃，水分在1％以下。
4.如权利要求1所述的无糖型枸杞冻干粉压片糖果的制备方法，其特征在于，采用流化床干燥后需要：
用8～10目筛筛分干燥颗粒，使颗粒大小均匀，用36目筛筛去细粉；
使用V型干粉混合筒，将整粒后的干燥颗粒和添加剂共置筒中混合；
采用旋转式压片机压片，片糖硬度通常压力≥200N，侧压力≤150N，无糖枸杞压片糖果每片0.5～0.8g，挑选后包装；
包装完成后采用中等剂量辐照灭菌(6～10kGy)。
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