CN107114547A - 压片糖果 - Google Patents
压片糖果 Download PDFInfo
- Publication number
- CN107114547A CN107114547A CN201710260550.0A CN201710260550A CN107114547A CN 107114547 A CN107114547 A CN 107114547A CN 201710260550 A CN201710260550 A CN 201710260550A CN 107114547 A CN107114547 A CN 107114547A
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- China
- Prior art keywords
- parts
- powder
- pressed candy
- acid
- earthworm
- Prior art date
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Classifications
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- 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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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23G3/38—Sucrose-free products
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- 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
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- 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
- A23G3/44—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing peptides or proteins
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- 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
- A23G3/48—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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- 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
- A23V2200/00—Function of food ingredients
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Botany (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Nutrition Science (AREA)
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
本发明公开了一种压片糖果，由下述重量份的原料组成：地龙蛋白粉160‑240份、山楂提取物260‑340份、荷叶提取物160‑240份、沙棘果粉520‑580份、甜橙香精6‑14份、糖醇110‑140份、微晶纤维素55‑85份、羧甲基淀粉钠18‑22份、微粉硅胶5‑10份、硬脂酸镁5‑10份、保鲜剂0.1‑1份。本发明压片糖果，易于人体吸收，食用用于携带方便，其以地龙蛋白粉、山楂提取物、荷叶提取物、沙棘果粉为主要功效成分，长期食用具有降血脂、抗疲劳、增强免疫力的保健作用。
Description
技术领域
本发明涉及保健食品技术领域，具体涉及一种压片糖果。
背景技术
传统的糖果类食品只能满足人们补充营养以及食物多样化方面的需求，通常只注重色香味等方面的要求及人体补充能量的需求。随着人们生活水平的提高，人们越来越注重饮食对自身身体健康的影响，因此，具有功能性的糖果类食品成了糖果类食品发展的新潮流。
功能性糖果与普通糖果都具有一般食品的营养和感官享受两大特点，都具有糖果的基本工艺特征，其主要区别在于，功能性糖果具有调节人体生理机能的第三大功能，它能在促进人体健康、突破亚健康、预防疾病等方面起到重要作用。
地龙(拉丁文名：Pheretima)是我国重要的中药材之一。最早的中药学专著《神农本草经》中收载的67种动物药中就有蚯蚓。蚯蚓俗称曲蟮，中药称地龙，地龙性寒味咸。功能：清热、平肝、止喘、通络。主治高热狂燥，惊风抽搐，风热头痛，目赤、半身不遂等。蚯蚓富含蛋白质，脂肪和碳水化合物，粗蛋白含量高达72％，并含有人体所需的氨基酸、维生素和微量元素。近年来发现，蚯蚓含蚓激酶，对心血管疾病有较好的治疗效果。蚯蚓酶不仅能激活纤维蛋白溶解酶而溶解血栓，更可直接溶解纤维蛋白。临床治疗血栓病有效率达80％以上，蚯蚓酶还有降低血液粘度，抑制血小板凝集、抗凝血，促进血流通畅等作用，对中风后遗症、动脉硬化、高血压和高血粘度症等有治疗作用。
山楂(拉丁学名：Crataegus pinnatifida)，味酸性温，气血并走，化瘀而不伤新血，行滞气而不伤正气，应用于肉食积滞证，泻痢腹痛、疝气痛、瘀滞腹痛胸痛、恶露不尽、痛经、吐血、便血等。现代单用本品制剂治疗心血管疾病、细菌性痢疾等，均有较好疗效。山楂含有大量的维生素C与微量元素，能够扩张血管，降低血压，降低血糖，能够改善和促进胆固醇***而降低血脂，预防高血脂的发生，山楂能够开胃促进消化，山楂所含有的脂肪酶也能够促进脂肪的消化。山楂所含有的黄酮类与维生素C、胡萝卜素等物质能够阻断并减少自由基的生成，可增强机体的免疫力，延缓衰老，防癌抗癌。山楂能够活血化瘀，帮助消除瘀血状态，辅助治疗跌打损伤。山楂对子宫有收缩作用，在孕妇临产时有催生效果。山楂主要含有黄酮类、低聚黄烷类、有机酸类、微量元素，另外还有含有三萜类、甾体类和有机胺类等成分。近几年来，山楂在降血脂、降血压、抗脑血及其作用机制方面取得了重大进展。
荷叶(拉丁学名：Lotus Leaf)，又称莲花茎、莲茎。莲科莲属多年生草本挺水植物，古称芙蓉、菡萏、芙蕖。中医学认为，荷叶性味苦涩，平，归肝、脾、胃、心经。有清暑利湿、升发清阳、凉血止血等功效。而且还具有抗有丝***的作用，有较强的抑菌效果。
沙棘(拉丁学名：Hippophae rhamnoides Linn.)为药食同源植物。沙棘的根、茎、叶、花、果，特别是沙棘果实含有丰富的营养物质和生物活性物质，据测定其果实中含有多种维生素、脂肪酸、微量元素、亚油素、沙棘黄酮、超氧化物等活性物质和人体所需的各种氨基酸，可以广泛应用于食品、医药、轻工、航天、农牧鱼业等国民经济的许多领域。沙棘果实入药具有止咳化痰、健胃消食、活血散瘀之功效。现代医学研究，沙棘可降低胆固醇，缓解心绞痛发作，还有防治冠状动脉粥样硬化性心脏病的作用。
发明内容
针对现有技术的不足，本发明所要解决的技术问题是提供一种压片糖果。
为实现上述目的，本发明所采用的技术解决方案是：
一种压片糖果，由下述重量份的原料组成：地龙蛋白粉160-240份、山楂提取物260-340份、荷叶提取物160-240份、沙棘果粉520-580份、甜橙香精6-14份、糖醇110-140份、微晶纤维素55-85份、羧甲基淀粉钠18-22份、微粉硅胶5-10份、硬脂酸镁5-10份、保鲜剂0.1-1份。
优选地，所述的糖醇为乳糖醇、赤藓糖醇、甘露糖醇中一种或多种的混合物。
更优选地，所述的糖醇由乳糖醇、赤藓糖醇、甘露糖醇混合而成，所述乳糖醇、赤藓糖醇、甘露糖醇的质量比为(1-3)：(1-3)：(1-3)。
优选地，所述的保鲜剂为甘草酸、山楂酸、乌索酸中一种或多种的混合物。
更优选地，所述的保鲜剂由甘草酸、山楂酸、乌索酸混合而成，所述甘草酸、山楂酸、乌索酸的质量比为(1-3)：(1-3)：(1-3)。
本发明压片糖果，易于人体吸收，食用用于携带方便，其以地龙蛋白粉、山楂提取物、荷叶提取物、沙棘果粉为主要功效成分，长期食用具有降血脂、抗疲劳、增强免疫力的保健作用。
具体实施方式
实施例中各原料介绍：
地龙蛋白粉，以地龙(蚯蚓)经挑选洗涤、水解自溶、离心分离、微滤、喷雾干燥、包装等工艺制成。本发明参照专利申请号：201210511002.8中实施例1所示方法制备。
山楂提取物的制备方法如下：加入山楂重量10倍的水，加热至96℃保温2个小时，趁热采用300目滤布过滤，收集滤液；滤渣中再加入8倍山楂重量的水，加热至96℃保温1个小时，采用300目滤布过滤弃渣；合并两次滤液，滤液浓缩成密度为1.30g/mL(20℃)的稠膏，即得。
荷叶提取物的制备方法如下：加入荷叶重量10倍的水，加热至96℃保温2个小时，趁热采用300目滤布过滤，收集滤液；滤渣中再加入8倍荷叶重量的水，加热至96℃保温1个小时，采用300目滤布过滤弃渣；合并两次滤液，滤液浓缩成密度为1.30g/mL(20℃)的稠膏，即得。
沙棘果粉，采用陕西康跃生物科技有限公司提供的沙棘果粉。
甜橙香精，采用杭州百瑞香精香料有限公司提供的甜橙香精。
微晶纤维素，CAS号：9004-34-6，采用河南旗诺食品配料有限公司提供的食品级微晶纤维素。
乳糖醇，CAS号：585-86-4。
赤藓糖醇，CAS号：149-32-6。
甘露糖醇，CAS号：69-65-8。
羧甲基淀粉钠，CAS号：9063-38-1，采用上海鑫彭淀粉糖有限公司提供的食品级羧甲基淀粉钠。
微粉硅胶，CAS号：7631-86-9，采用江苏鑫和源生物科技有限公司提供的的食品级微粉硅胶。
硬脂酸镁，CAS号：557-04-0，采用山东西唐生物科技有限公司提供的的食品级硬脂酸镁。
甘草酸，CAS号：1405-86-3。
山楂酸，CAS号：4373-41-5。
乌索酸，CAS号：77-52-1。
实施例1
压片糖果原料(重量份)：地龙蛋白粉200份、山楂提取物300份、荷叶提取物300份、沙棘果粉550份、甜橙香精10份、糖醇120份、微晶纤维素70份、羧甲基淀粉钠20份、微粉硅胶8份、硬脂酸镁8份、保鲜剂0.6份。
所述的糖醇由乳糖醇、赤藓糖醇、甘露糖醇按质量比1：1：1搅拌混合均匀得到。
所述的保鲜剂由甘草酸、山楂酸、乌索酸按质量比1：1：1搅拌混合均匀得到。
压片糖果的制备方法，包括以下步骤：
(1)将地龙蛋白粉、山楂提取物、荷叶提取物、沙棘果粉、甜橙香精、糖醇、微晶纤维素、保鲜剂以转速为200转/分搅拌15分钟混合均匀；再加入羧甲基淀粉钠以转速为200转/分搅拌15分钟混合均匀，用16目筛制粒，得到湿颗粒；
(2)将湿颗粒置于45℃干燥箱中干燥15小时，用20目筛整粒，得到干颗粒；
(3)将干颗粒加入微粉硅胶、硬脂酸镁充分混匀，压片制成糖果片，每片质量600mg。得到实施例1的压片糖果。
实施例2
与实施例1基本相同，区别仅仅在于：所述的糖醇由赤藓糖醇、甘露糖醇按质量比为1：1搅拌混合均匀得到。即可制得实施例2的压片糖果。
实施例3
与实施例1基本相同，区别仅仅在于：所述的糖醇由乳糖醇、甘露糖醇按质量比为1：1搅拌混合均匀得到。即可制得实施例3的压片糖果。
实施例4
与实施例1基本相同，区别仅仅在于：所述的糖醇由乳糖醇、赤藓糖醇按质量比为1：1搅拌混合均匀得到。即可制得实施例4的压片糖果。
实施例5
与实施例1基本相同，区别仅仅在于：所述的保鲜剂由甘草酸、山楂酸按质量比为1：1搅拌混合均匀得到。即可制得实施例5的压片糖果。
实施例6
与实施例1基本相同，区别仅仅在于：所述的保鲜剂由甘草酸、乌索酸按质量比为1：1搅拌混合均匀得到。即可制得实施例6的压片糖果。即可制得实施例6的压片糖果。
实施例7
与实施例1基本相同，区别仅仅在于：所述的保鲜剂由山楂酸、乌索酸按质量比为1：1搅拌混合均匀得到。即可制得实施例7的压片糖果。
测试例1
将实施例1-7制备的压片糖果，置于25℃，相对湿度85％环境下保藏半年，然后进行大肠杆菌(ATYCC 25922)菌落总数测试，参照GBT 4789.2-2008食品卫生微生物学检验菌落总数测定。具体测试结果见表1。
表1：菌落总数测试表
| 大肠杆菌菌落总数，cfu/g | |
| 实施例1 | 493 |
| 实施例2 | 862 |
| 实施例3 | 906 |
| 实施例4 | 782 |
| 实施例5 | 824 |
| 实施例6 | 953 |
| 实施例7 | 891 |
比较实施例1与实施例2-4，实施例1(乳糖醇、赤藓糖醇、甘露糖醇复配)防腐性能明显高于实施例2-4(乳糖醇、赤藓糖醇、甘露糖醇中任意两种复配)；比较实施例1与实施例5-7，实施例1(甘草酸、山楂酸、乌索酸复配)防腐性能明显高于实施例5-7(甘草酸、山楂酸、乌索酸中任意两种复配)。
测试例2
为了更好的验证本发明的疗效，采用本发明实施例1-7制备的压片糖果进行临床观察研究，来进一步说明本发明对降低血压的疗效。
临床资料
采用自愿原则，每组选择门诊病人50例，其中男25例，女25例，最大年龄60岁，最小年龄18岁，临床表现为高血压。
实验方法：本发明经7组临床验证，分别使用实施例1-7制备的压片糖果，每天早上8点、下午5点分别服用两颗。两周后收集患者使用前后血压数据，比较后进行统计学分析，结果表明P＜0.05，差异具有统计学意义。具体测试数据见表2。
表2：血压值测试表
比较实施例1与实施例2-4，实施例1(乳糖醇、赤藓糖醇、甘露糖醇复配)降血压效果明显优于实施例2-4(乳糖醇、赤藓糖醇、甘露糖醇中任意两种复配)；比较实施例1与实施例5-7，实施例1(甘草酸、山楂酸、乌索酸复配)降血压效果明显优于实施例5-7(甘草酸、山楂酸、乌索酸中任意两种复配)。
Claims (1)
1.一种压片糖果，其特征在于，由下述重量份的原料组成：地龙蛋白粉160-240份、山楂提取物260-340份、荷叶提取物160-240份、沙棘果粉520-580份、甜橙香精6-14份、糖醇110-140份、微晶纤维素55-85份、羧甲基淀粉钠18-22份、微粉硅胶5-10份、硬脂酸镁5-10份、保鲜剂0.1-1份；
所述的糖醇由乳糖醇、赤藓糖醇、甘露糖醇混合而成，所述乳糖醇、赤藓糖醇、甘露糖醇的质量比为(1-3)：(1-3)：(1-3)；
所述的保鲜剂由甘草酸、山楂酸、乌索酸混合而成，所述甘草酸、山楂酸、乌索酸的质量比为(1-3)：(1-3)：(1-3)。
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| CN109043098A (zh) * | 2018-07-24 | 2018-12-21 | 天津民生生物工程股份有限公司 | 一种食用地龙蛋白压片糖果及其加工工艺 |
| CN112042795A (zh) * | 2019-06-06 | 2020-12-08 | 天津科技大学 | 一种具有减肥降脂效果的压片糖果及其制备方法 |
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| CN109043098A (zh) * | 2018-07-24 | 2018-12-21 | 天津民生生物工程股份有限公司 | 一种食用地龙蛋白压片糖果及其加工工艺 |
| CN112042795A (zh) * | 2019-06-06 | 2020-12-08 | 天津科技大学 | 一种具有减肥降脂效果的压片糖果及其制备方法 |
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Application publication date: 20170901 |