CN111066932A - Stomach-invigorating and digestion-promoting gel candy and preparation method thereof - Google Patents
Stomach-invigorating and digestion-promoting gel candy and preparation method thereof Download PDFInfo
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- CN111066932A CN111066932A CN201911180372.6A CN201911180372A CN111066932A CN 111066932 A CN111066932 A CN 111066932A CN 201911180372 A CN201911180372 A CN 201911180372A CN 111066932 A CN111066932 A CN 111066932A
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- parts
- powder
- pectin
- peel
- digestion
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Classifications
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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
- A23G3/364—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
-
- 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
- A23G3/362—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing 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
- A23G3/364—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
- A23G3/366—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 containing microorganisms, enzymes
-
- 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
- A23G3/364—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
- A23G3/368—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 containing vitamins, antibiotics
-
- 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
- A23G3/36—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
-
- 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
- A23G3/46—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing dairy 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
- 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
-
- 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
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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
- 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)
- Nutrition Science (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Botany (AREA)
- Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses stomach invigorating and digestion promoting gel candy which comprises the following raw materials in parts by mass: 0.6-7 parts of hawthorn powder, 0.5-6 parts of chicken's gizzard-membrane powder, 0.5-6 parts of coconut powder, 0.8-5 parts of spirulina protein powder, 15-75 parts of maltitol, 6-20 parts of pectin, 5-15 parts of yoghurt powder, 2-6 parts of carotene, 0.8-7 parts of zinc-rich yeast powder, 0.5-4 parts of selenium-rich yeast powder, 6-20 parts of prebiotics, 2-12 parts of vitamin complexing agent and 1-7 parts of mannitol. The gel candy disclosed by the invention has the functions of invigorating stomach, promoting digestion, improving appetite, improving symptoms of inappetence and dyspepsia, and can supplement some nutritional ingredients required by calcium, zinc, vitamins and the like, so that the requirements of different crowds on the market can be met.
Description
Technical Field
The invention relates to stomach-invigorating and digestion-promoting gel candy and a preparation method thereof, belonging to the technical field of food.
Background
Along with the continuous improvement of social economy, the living standard of people is also continuously improved, people are busy working, diet is variable, the types of diet varieties are also enriched, if eating too hard to drink and eat frequently, people often drink beer, people do not pay attention to personal diet sanitation, people often eat greasy food, uncooked food, barbecue food and the like, dyspepsia can be caused, gastrointestinal functions are weakened, and bad symptoms such as stomachache, diarrhea, constipation, vomiting and the like often appear. Therefore, the invention provides the stomach-invigorating and digestion-promoting gel candy and the preparation method thereof, so as to meet the requirements of different people in the market.
Disclosure of Invention
Aiming at the problems in the prior art, the invention provides the stomach-invigorating and digestion-promoting gel candy which has the functions of invigorating stomach, promoting digestion, improving appetite, improving symptoms of inappetence and dyspepsia, can supplement some nutrient components needed by calcium, zinc, vitamins and the like, and can meet the requirements of different crowds in the market; the preparation method is simple and easy to operate, and the prepared gel candy has excellent taste and quality.
In order to achieve the purpose, the invention adopts the following technical scheme: the stomach-invigorating digestion-promoting gel candy comprises the following raw materials in parts by mass: 0.6-7 parts of hawthorn powder, 0.5-6 parts of chicken's gizzard-membrane powder, 0.5-6 parts of coconut powder, 0.8-5 parts of spirulina protein powder, 15-75 parts of maltitol, 6-20 parts of pectin, 5-15 parts of yoghurt powder, 2-6 parts of carotene, 0.8-7 parts of zinc-rich yeast powder, 0.5-4 parts of selenium-rich yeast powder, 6-20 parts of prebiotics, 2-12 parts of vitamin complexing agent and 1-7 parts of mannitol.
Preferably, 3 parts of hawthorn powder, 2 parts of chicken's gizzard-membrane powder, 3.5 parts of coconut powder, 2.4 parts of spirulina protein powder, 60 parts of maltitol, 18 parts of pectin, 13 parts of yoghurt powder, 3.5 parts of carotene, 3 parts of zinc-rich yeast powder, 2.5 parts of selenium-rich yeast powder, 17 parts of prebiotics, 8 parts of vitamin complexing agent and 3 parts of mannitol.
Preferably, the pectin is prepared from the following raw materials in parts by mass: 15-30% of shaddock peel, 10-25% of orange peel, 13-35% of pear peel, 16-37% of apple peel, 8-15% of mulberry, 6-25% of citric acid and 0.8-2% of amylase.
Preferably, the preparation method of the pectin comprises the following steps:
(1) cleaning and crushing: cleaning the shaddock peel, the orange peel, the pear peel, the apple peel and the mulberry, drying the water, cutting the shaddock peel, the orange peel, the pear peel and the apple peel into pieces with the length of 0.8-1.2 cm, and squeezing the mulberry, the cut shaddock peel, the orange peel, the pear peel and the apple peel to the water content of 78-82% by a juicer;
(2) hydrolysis: mixing the squeezed raw materials with water according to a weight ratio of 1:5, adding citric acid to adjust the pH value to 1.5-3, stirring, gradually heating to 70-75 ℃, keeping the temperature, stirring for 120-180 min at a stirring speed of 50-80 rpm, keeping the temperature for 180-300 min, and filtering while hot to obtain pectin extract;
(3) enzymolysis: cooling the pectin extract obtained in the step (2) to 50 ℃, adding the amylase, stirring and mixing, carrying out enzymolysis reaction at the temperature of 45-50 for 100-120 min, then heating to 75-85 ℃, and keeping for 20-30 min to extinguish the amylase to obtain pectin enzymatic hydrolysate;
(4) concentration: and (4) concentrating the pectin enzymolysis liquid obtained in the step (3) until the water content is 3-5%, and concentrating at the temperature of 50-60 ℃ to obtain pectin.
Preferably, the vitamin complex agent comprises 20-45% of vitamin A, 18-30% of vitamin B and 25-50% of vitamin C by weight.
The invention also provides a preparation method of the stomach-invigorating digestion-promoting gel candy, which comprises the following steps:
s1: weighing water with the weight 0.3-0.5 times that of the maltitol, putting the water into a boiling pot for boiling, adding the maltitol for boiling until the maltitol is completely dissolved, adding the hawthorn powder, stirring, boiling and cooling to obtain mixed pulp 1;
s2: weighing water 0.8-1.2 times the weight of the pectin, putting the water into a boiling pot, boiling, cooling to 40-50 ℃, taking one third of hot water, adding the pectin, uniformly stirring, adding the endothelium corneum gigeriae galli powder, the coconut powder, the spirulina protein powder, the carotene and the selenium-enriched yeast powder, uniformly stirring and dispersing to obtain mixed pulp 2;
s3: adding the yoghurt powder and the prebiotics into the two-thirds of the hot water remained in the step S2, uniformly stirring, adding the vitamin complexing agent and the zinc-rich yeast powder, uniformly stirring and dispersing to obtain mixed pulp 3;
s4: injecting the mixed pulp 2 into the mixed pulp 1, then injecting the mixed pulp 3 into the mixed pulp 2, forming and drying to obtain the sandwich gel fructose;
s5: and (5) coating a layer of mannitol on the surface of the sugar body obtained in the step (S4), and packaging to obtain a finished product.
Preferably, in step S4, when preparing the non-center gel fructose, blend pulp 1, blend pulp 2, and blend pulp 3 are mixed, cast, and dried to obtain the non-center gel fructose.
Preferably, in step S4, the molding conditions: the molding temperature is 18-28 ℃, and the molding relative humidity is 40-50%; drying conditions are as follows: the drying temperature is 23-30 ℃, and the drying relative humidity is 30-36%.
The invention has the beneficial effects that:
1. the raw materials of the invention have the functions of strengthening stomach, promoting digestion and enhancing appetite: the hawthorn powder contains various organic acids, can enhance gastric acidity, stimulate gastric mucosa to promote gastric secretion and promote digestion; endothelium corneum Gigeriae Galli powder has effects of invigorating stomach and resolving food stagnation; the yoghurt powder has the functions of high nutritive value, helping digestion, being easy to absorb, inhibiting the generation of enterotoxin and the like, so that the product has milk flavor; the prebiotics can promote the growth and reproduction of beneficial bacteria in the intestinal tract in vivo and optimize the intestinal microecological balance; the zinc-rich yeast powder is rich in zinc element, and is helpful for improving appetite.
2. The raw materials of the invention are rich in various nutrient components, enhance immunity and are beneficial to human health: the coconut powder is rich in various fatty acids, eighteen amino acids, calcium, zinc, manganese, iron, vitamin C and other nutrient elements required by a human body, and the nutrient intake of the human body is improved; the spirulina protein powder is rich in high-quality protein, multiple vitamins, mineral substances and multiple bioactive substances, and has certain curative effect on chronic gastroenteropathy and stomach; carotene is a substance with physiological activity, and can effectively promote health and cell development and enhance immunologic function; the vitamin complex comprises vitamin A, vitamin B, and vitamin C; the selenium-rich yeast powder is rich in selenium element, and has effects of protecting and promoting physiological functions of many organs and tissues of organism.
3. The invention relates to a sugar-free gel candy: the maltitol and the mannitol are added, and the pectin prepared from various fruit peels and pulps can effectively inhibit the absorption of cane sugar, avoid the occurrence of hyperglycemia, have good toughness and elasticity, and are suitable for children and diabetic patients; meanwhile, selenium element rich in selenium-enriched yeast powder can play a role in protecting and recovering pancreas function, reduce the level of glucose hemoglobin in urine, has an auxiliary effect on treating diabetes and is suitable for diabetics.
4. The pectin is prepared from the raw materials of shaddock peel, orange peel, pear peel, apple peel, mulberry and citric acid, has strong gastrointestinal peristalsis, can promote nutrient absorption, and enhances the texture of the gel candy.
5. The preparation method is simple and easy to operate, and the gel candy is prepared by adopting a gradual mixing method, so that the dispersion uniformity of each component is improved, the gel candy has excellent taste and quality, is various in taste and easy to chew, is suitable for people such as children, old people and diabetics, can meet the requirements of different people in the market, and has the effects of invigorating stomach, helping digestion and enhancing appetite.
6. The sandwich type gel candy prepared by the invention has layered taste when being chewed, can stimulate taste buds and increase appetite, and is more popular with consumers.
Detailed Description
In order to more clearly and completely illustrate the present invention, the following examples are given by way of illustration of the present invention, and are not intended to limit the present invention.
Preparation of pectin
Example 1
The pectin is prepared from the following raw materials in parts by mass: 18% of shaddock peel, 12% of orange peel, 18% of pear peel, 30% of apple peel, 10% of mulberry, 11% of citric acid and 1% of amylase.
The preparation method comprises the following steps:
(1) cleaning and crushing: cleaning the shaddock peel, the orange peel, the pear peel, the apple peel and the mulberry, drying the water, cutting the shaddock peel, the orange peel, the pear peel and the apple peel into pieces with the length of 0.8-1.2 cm, and squeezing the mulberry, the cut shaddock peel, the orange peel, the pear peel and the apple peel to the water content of 78-82% by a juicer;
(2) hydrolysis: mixing the squeezed raw materials with water according to a weight ratio of 1:5, adding citric acid to adjust the pH value to 1.5-3, stirring, gradually heating to 70-75 ℃, keeping the temperature, stirring for 120-180 min at a stirring speed of 50-80 rpm, keeping the temperature for 180-300 min, and filtering while hot to obtain pectin extract;
(3) enzymolysis: cooling the pectin extract obtained in the step (2) to 50 ℃, adding the amylase, stirring and mixing, carrying out enzymolysis reaction at the temperature of 45-50 for 100-120 min, then heating to 75-85 ℃, and keeping for 20-30 min to extinguish the amylase to obtain pectin enzymatic hydrolysate;
(4) concentration: and (4) concentrating the pectin enzymolysis liquid obtained in the step (3) until the water content is 3-5%, and concentrating at the temperature of 50-60 ℃ to obtain pectin.
Example 2
The pectin is prepared from the following raw materials in parts by mass: 30% of shaddock peel, 10% of orange peel, 25% of pear peel, 16% of apple peel, 8% of mulberry, 9.5% of citric acid and 1.5% of amylase.
Preparation of gel candy
Example 3
The stomach-invigorating digestion-promoting gel candy comprises the following raw materials in parts by mass: 0.6 part of hawthorn powder, 0.5 part of endothelium corneum gigeriae galli powder, 1 part of coconut powder, 1.5 parts of spirulina protein powder, 18 parts of maltitol, 13 parts of pectin, 7 parts of yoghurt powder, 3 parts of carotene, 1.2 parts of zinc-rich yeast powder, 0.5 part of selenium-rich yeast powder, 10 parts of prebiotics, 2 parts of vitamin complexing agent and 1 part of mannitol; the pectin prepared in example 1 was selected.
The preparation method comprises the following steps:
s1: weighing water with the weight 0.3-0.5 times that of the maltitol, putting the water into a boiling pot for boiling, adding the maltitol for boiling until the maltitol is completely dissolved, adding the hawthorn powder, stirring, boiling and cooling to obtain mixed pulp 1;
s2: weighing water 0.8-1.2 times the weight of the pectin, putting the water into a boiling pot, boiling, cooling to 40-50 ℃, taking one third of hot water, adding the pectin, uniformly stirring, adding the endothelium corneum gigeriae galli powder, the coconut powder, the spirulina protein powder, the carotene and the selenium-enriched yeast powder, uniformly stirring and dispersing to obtain mixed pulp 2;
s3: adding the yoghurt powder and the prebiotics into the two-thirds of the hot water remained in the step S2, uniformly stirring, adding the vitamin complexing agent and the zinc-rich yeast powder, uniformly stirring and dispersing to obtain mixed pulp 3;
s4: injecting the mixed pulp 2 into the mixed pulp 1, then injecting the mixed pulp 3 into the mixed pulp 2, molding at the molding temperature of 18-28 ℃ and the molding relative humidity of 40-50%, and drying at the drying temperature of 23-30 ℃ and the drying relative humidity of 30-36% to obtain the sandwich gel fructose;
s5: and (5) coating a layer of mannitol on the surface of the sugar body obtained in the step (S4), and packaging to obtain a finished product.
Example 4
The stomach-invigorating digestion-promoting gel candy comprises the following raw materials in parts by mass: 3 parts of hawthorn powder, 2 parts of chicken's gizzard-membrane powder, 3.5 parts of coconut powder, 2.4 parts of spirulina protein powder, 60 parts of maltitol, 18 parts of pectin, 13 parts of yoghurt powder, 3.5 parts of carotene, 3 parts of zinc-rich yeast powder, 2.5 parts of selenium-rich yeast powder, 17 parts of prebiotics, 8 parts of vitamin complexing agent and 3 parts of mannitol; the pectin prepared in example 1 was selected.
The preparation method is the same as in example 3.
Example 5
The stomach-invigorating digestion-promoting gel candy comprises the following raw materials in parts by mass: 7 parts of hawthorn powder, 5.5 parts of chicken's gizzard-membrane powder, 6 parts of coconut powder, 5 parts of spirulina protein powder, 70 parts of maltitol, 20 parts of pectin, 12 parts of yoghurt powder, 6 parts of carotene, 7 parts of zinc-rich yeast powder, 3.5 parts of selenium-rich yeast powder, 18 parts of prebiotics, 11 parts of vitamin complexing agent and 7 parts of mannitol; the pectin prepared in example 1 was selected.
The preparation method is the same as in example 3.
Example 6
The stomach-invigorating digestion-promoting gel candy comprises the following raw materials in parts by mass: 3 parts of hawthorn powder, 2 parts of chicken's gizzard-membrane powder, 3.5 parts of coconut powder, 2.4 parts of spirulina protein powder, 60 parts of maltitol, 18 parts of pectin, 13 parts of yoghurt powder, 3.5 parts of carotene, 3 parts of zinc-rich yeast powder, 2.5 parts of selenium-rich yeast powder, 17 parts of prebiotics, 8 parts of vitamin complexing agent and 3 parts of mannitol; the pectin prepared in example 2 was selected.
The preparation method is the same as in example 4.
Example 7
The stomach-invigorating digestion-promoting gel candy comprises the following raw materials in parts by mass: 3 parts of hawthorn powder, 2 parts of chicken's gizzard-membrane powder, 3.5 parts of coconut powder, 2.4 parts of spirulina protein powder, 60 parts of maltitol, 18 parts of pectin, 13 parts of yoghurt powder, 3.5 parts of carotene, 3 parts of zinc-rich yeast powder, 2.5 parts of selenium-rich yeast powder, 17 parts of prebiotics, 8 parts of vitamin complexing agent and 3 parts of mannitol; the pectin prepared in example 1 was selected.
The preparation method differs from example 4 in that step S4 differs:
in step S4, when preparing the non-filled gel fructose, mixing the mixed pulp 1, the mixed pulp 2, and the mixed pulp 3, casting and molding at a molding temperature of 18 to 28 ℃ and a molding relative humidity of 40 to 50%, and drying at a drying temperature of 23 to 30 ℃ and a drying relative humidity of 30 to 36% to obtain the non-filled gel fructose.
Effects of the embodiment
1. The shape, the tissue and the microbial physical and chemical indexes of the gel candies prepared in examples 3-7 were evaluated and tested, and the results are shown in table 1.
TABLE 1
2. 20 patients with dyspepsia and anorexia were selected and divided into 5 groups to eat the gel candies prepared in examples 3 to 7 3 times a day, 2 tablets at a time, and symptoms were observed after one day, and the results are shown in table 2.
TABLE 2
3. 10 diabetic patients were selected and 2 gel candies prepared in examples 3 to 7 were eaten, and no discomfort was found.
4. 10 juveniles of 10 to 15 years old, 10 juveniles of 20 to 35 years old, 10 juveniles of 40 to 55 years old and 10 juveniles of 60 to 75 years old were selected, 1 piece of the gel candy prepared in examples 3 to 7 was chewed and eaten, and the taste, the flavor and the like were evaluated, and the results are shown in table 3.
TABLE 3
In conclusion, the stomach invigorating and digestion promoting gel candy prepared by the invention has the functions of invigorating stomach, promoting digestion, improving appetite, improving symptoms of inappetence and dyspepsia, and simultaneously can supplement some nutrient components required by calcium, zinc, vitamins and the like, and can be eaten by children, old people and diabetic patients, and the stomach invigorating and digestion promoting gel candy can meet the requirements of different crowds in the market; the sandwich type gel candy prepared by the invention has layered taste when being chewed, can stimulate taste buds and is more popular with consumers.
Finally, it should be noted that the above embodiments are only used for illustrating and not limiting the technical solutions of the present invention, and although the present invention has been described in detail with reference to the above embodiments, it should be understood by those skilled in the art that modifications or equivalent substitutions can be made to the present invention without departing from the spirit and scope of the present invention, and all modifications or partial substitutions should be covered by the scope of the claims of the present invention.
Claims (8)
1. The stomach-invigorating digestion-promoting gel candy is characterized by comprising the following raw materials in parts by mass: 0.6-7 parts of hawthorn powder, 0.5-6 parts of chicken's gizzard-membrane powder, 0.5-6 parts of coconut powder, 0.8-5 parts of spirulina protein powder, 15-75 parts of maltitol, 6-20 parts of pectin, 5-15 parts of yoghurt powder, 2-6 parts of carotene, 0.8-7 parts of zinc-rich yeast powder, 0.5-4 parts of selenium-rich yeast powder, 6-20 parts of prebiotics, 2-12 parts of vitamin complexing agent and 1-7 parts of mannitol.
2. The stomach-invigorating and digestion-promoting gel candy as claimed in claim 1, wherein 3 parts of hawthorn powder, 2 parts of endothelium corneum gigeriae galli powder, 3.5 parts of coconut powder, 2.4 parts of spirulina protein powder, 60 parts of maltitol, 18 parts of pectin, 13 parts of yoghurt powder, 3.5 parts of carotene, 3 parts of zinc-rich yeast powder, 2.5 parts of selenium-rich yeast powder, 17 parts of prebiotics, 8 parts of vitamin complex agent and 3 parts of mannitol.
3. The stomach invigorating and digestion promoting gel candy as claimed in claim 1, wherein the pectin is prepared from the following raw materials in parts by mass: 15-30% of shaddock peel, 10-25% of orange peel, 13-35% of pear peel, 16-37% of apple peel, 8-15% of mulberry, 6-25% of citric acid and 0.8-2% of amylase.
4. The stomach-invigorating and digestion-promoting gel candy as claimed in claim 3, wherein the preparation method of the pectin comprises the following steps:
(1) cleaning and crushing: cleaning the shaddock peel, the orange peel, the pear peel, the apple peel and the mulberry, drying the water, cutting the shaddock peel, the orange peel, the pear peel and the apple peel into pieces with the length of 0.8-1.2 cm, and squeezing the mulberry, the cut shaddock peel, the orange peel, the pear peel and the apple peel to the water content of 78-82% by a juicer;
(2) hydrolysis: mixing the squeezed raw materials with water according to a weight ratio of 1:5, adding citric acid to adjust the pH value to 1.5-3, stirring at a stirring speed of 100-120 rpm, gradually heating to 70-75 ℃, preserving heat and stirring for 120-180 min at a stirring speed of 50-80 rpm, preserving heat for 180-300 min, and filtering while hot to obtain a pectin extract;
(3) enzymolysis: cooling the pectin extract obtained in the step (2) to 50 ℃, adding the amylase, stirring and mixing at a stirring speed of 100-120 rpm, performing enzymolysis reaction at a temperature of 45-50 ℃ for 100-120 min, then heating to 75-85 ℃, and keeping for 20-30 min to extinguish the amylase to obtain pectin enzymatic hydrolysate;
(4) concentration: and (4) concentrating the pectin enzymolysis liquid obtained in the step (3) until the water content is 3-5%, and concentrating at the temperature of 50-60 ℃ to obtain pectin.
5. The stomach-invigorating and digestion-promoting gel candy as claimed in claim 1, wherein the vitamin complex comprises 20-45% of vitamin A, 18-30% of vitamin B and 25-50% of vitamin C by weight.
6. A method for preparing the stomach-invigorating digestion-promoting gel candy as claimed in claim 1, which comprises the following steps:
s1: weighing water with the weight 0.3-0.5 times that of the maltitol, putting the water into a boiling pot for boiling, adding the maltitol for boiling until the maltitol is completely dissolved, adding the hawthorn powder, stirring, boiling and cooling to obtain mixed pulp 1;
s2: weighing water 0.8-1.2 times the weight of the pectin, putting the water into a boiling pot, boiling, cooling to 40-50 ℃, taking one third of hot water, adding the pectin, uniformly stirring, adding the endothelium corneum gigeriae galli powder, the coconut powder, the spirulina protein powder, the carotene and the selenium-enriched yeast powder, uniformly stirring and dispersing to obtain mixed pulp 2;
s3: adding the yoghurt powder and the prebiotics into the two-thirds of the hot water remained in the step S2, uniformly stirring, adding the vitamin complexing agent and the zinc-rich yeast powder, uniformly stirring and dispersing to obtain mixed pulp 3;
s4: injecting the mixed pulp 2 into the mixed pulp 1, then injecting the mixed pulp 3 into the mixed pulp 2, forming and drying to obtain the sandwich gel fructose;
s5: and (5) coating a layer of mannitol on the surface of the sugar body obtained in the step (S4), and packaging to obtain a finished product.
7. The method for preparing a gel candy with effects of invigorating stomach and promoting digestion as claimed in claim 6, wherein in step S4, when preparing non-filled gel fructose, mixing slurry 1, slurry 2, and slurry 3, casting, molding, and drying to obtain non-filled gel fructose.
8. The method for preparing a gel candy with stomach invigorating and digestion promoting effects as claimed in claim 6, wherein in step S4, the molding conditions are as follows: the molding temperature is 18-28 ℃, and the molding relative humidity is 40-50%; drying conditions are as follows: the drying temperature is 23-30 ℃, and the drying relative humidity is 30-36%.
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1860902A (en) * | 2006-06-16 | 2006-11-15 | 南京中医药大学 | Sugar-free soft-sweets and hard-sweets made of spirulina for replenishing nutrient elements, and its prepn. method |
| CN109965073A (en) * | 2019-04-16 | 2019-07-05 | 广东富味健康科技有限公司 | A kind of gel candy of stomach strengthening and digestion promoting and preparation method thereof |
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- 2019-11-27 CN CN201911180372.6A patent/CN111066932A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1860902A (en) * | 2006-06-16 | 2006-11-15 | 南京中医药大学 | Sugar-free soft-sweets and hard-sweets made of spirulina for replenishing nutrient elements, and its prepn. method |
| CN109965073A (en) * | 2019-04-16 | 2019-07-05 | 广东富味健康科技有限公司 | A kind of gel candy of stomach strengthening and digestion promoting and preparation method thereof |
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