CN111066932A - 一种健胃消食凝胶糖果及其制备方法 - Google Patents
一种健胃消食凝胶糖果及其制备方法 Download PDFInfo
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Abstract
本发明公开了一种健胃消食凝胶糖果，包括以下质量份的原料：山楂粉0.6～7份、鸡内金粉0.5～6份、椰子粉0.5～6份、螺旋藻蛋白粉0.8～5份、麦芽糖醇15～75份、果胶6～20份、酸奶粉5～15份、胡萝卜素2～6份、富锌酵母粉0.8～7份、富硒酵母粉0.5～4份、益生元6～20份、维生素复合剂2～12份、甘露糖醇1～7份，其制备方法简单，容易操作，制备的凝胶糖果具有极佳的口感和质量。本发明的凝胶糖果具有健胃消食、增进食欲的功能，改善食欲不振、消化不良的症状，同时还能够补充钙、锌、维生素等所需的一些营养成分，可以满足市场上不同人群的需求。
Description
技术领域
本发明涉及一种健胃消食凝胶糖果及其制备方法，属于食品技术领域。
背景技术
随着社会经济的不断提高，人们的生活水平也在不断提高，人们工作越来越忙，饮食也变得不定时，同时饮食品种的种类也变的越来越丰富，如果平时饮食经常暴饮暴食，多喝啤酒，不注意个人饮食卫生，经常吃油腻，生冷、烧烤类等食物，就会造成消化不良，肠胃功能变弱，经常出现胃痛，腹泻，便秘，呕吐等不良症状，目前现有的健胃消食品，一般只针对发生病症的人群才可服用，不能作为日常保健预防食品服用，否则会对身体产生不良影响，另一方面儿童吃饭难也是一个普遍的问题，由于现有的健胃消食品药味较重，儿童比较排斥。因此，本发明提供了一种健胃消食凝胶糖果及其制备方法，以满足市场上不同人群的需求。
发明内容
针对上述现有技术存在的问题，本发明提供一种健胃消食凝胶糖果，具有健胃消食、增进食欲的功能，改善食欲不振、消化不良的症状，同时还能够补充钙、锌、维生素等所需的一些营养成分，可以满足市场上不同人群的需求；其制备方法简单，容易操作，制备的凝胶糖果具有极佳的口感和质量。
为了实现上述目的，本发明采用如下技术方案：一种健胃消食凝胶糖果，包括以下质量份的原料：山楂粉0.6～7份、鸡内金粉0.5～6份、椰子粉0.5～6 份、螺旋藻蛋白粉0.8～5份、麦芽糖醇15～75份、果胶6～20份、酸奶粉5～15 份、胡萝卜素2～6份、富锌酵母粉0.8～7份、富硒酵母粉0.5～4份、益生元6～20 份、维生素复合剂2～12份、甘露糖醇1～7份。
优选地，山楂粉3份、鸡内金粉2份、椰子粉3.5份、螺旋藻蛋白粉2.4 份、麦芽糖醇60份、果胶18份、酸奶粉13份、胡萝卜素3.5份、富锌酵母粉 3份、富硒酵母粉2.5份、益生元17份、维生素复合剂8份、甘露糖醇3份。
优选地，所述果胶由以下质量份的原料制备：柚子皮15～30％、桔子皮 10～25％、梨皮13～35％、苹果皮16～37％、桑葚8～15％、柠檬酸6～25％、淀粉酶0.8～2％。
优选地，所述果胶的制备方法，包括以下步骤：
(1)清洗、破碎：将所述柚子皮、桔子皮、梨皮、苹果皮、桑葚清洗干净，将水晾干，接着将柚子皮、桔子皮、梨皮、苹果皮切碎至长度为0.8～1.2cm，然后桑葚、切碎后的柚子皮、桔子皮、梨皮和苹果皮经榨汁机榨至78～82％含水量；
(2)水解：将上述榨取后的原料与水按照1:5重量比混合，添加所述柠檬酸调整pH至1.5～3，搅拌，然后逐渐升温至70～75℃，保温并搅拌120～180min，搅拌速度为50～80rpm，再保温180～300min，接着趁热过滤，得到果胶萃取液；
(3)酶解：将上述步骤(2)中得到的果胶萃取液冷却至50℃，添加所述淀粉酶，搅拌混合，在温度45～50下进行酶解反应，反应时间100～120min，然后再升温至75～85℃，保持20～30min使淀粉酶灭火，得到果胶酶解液；
(4)浓缩：将上述步骤(3)中得到的果胶酶解液进行浓缩至含水量为 3～5％，浓缩温度50～60℃，得到果胶。
优选地，所述维生素复合剂包括维生素A、维生素B和维生素C，所述维生素A、维生素B和维生素C的重量配比分别为20～45％、18～30％、25～50％。
本发明还提供了一种健胃消食凝胶糖果的制备方法，包括以下步骤：
S1：称取所述麦芽糖醇重量0.3～0.5倍的水放入熬煮锅中煮沸，再加入所述麦芽糖醇煮至完全溶解，在添加所述山楂粉，搅拌熬煮、冷却，得到混合浆 1；
S2：称取所述果胶重量0.8～1.2倍的水放入熬煮锅中煮沸，冷却至40～50℃，取三分之一量的热水，加入所述果胶搅拌均匀，再加入鸡内金粉、椰子粉、螺旋藻蛋白粉、胡萝卜素、富硒酵母粉搅拌分散均匀，得到混合浆2；
S3：取所述步骤S2中剩余的三分之二量的热水，加入酸奶粉、益生元搅拌均匀，再加入维生素复合剂、富锌酵母粉搅拌分散均匀，得到混合浆3；
S4：将混合浆2注入到混合浆1中，再将混合浆3注入到混合浆2中，成型，干燥，得到夹心凝胶果糖；
S5：在步骤S4得到的糖体表面上裹覆一层所述甘露糖醇，包装得到成品。
优选地，在步骤S4中，制备非夹心凝胶果糖时，将混合浆1、混合浆2、混合浆3混合，浇注成型，干燥，得到非夹心凝胶果糖。
优选地，在步骤S4中，成型条件：成型温度为18～28℃，成型相对湿度为40～50％；干燥条件：干燥温度为23～30℃，干燥相对湿度为30～36％。
本发明的有益效果：
1、本发明的原料具有健胃消食，增强食欲的作用：山楂粉含多种有机酸，能增强胃液酸度，刺激胃黏膜促进胃液分泌，促进消化；鸡内金粉具有健胃消食的作用；酸奶粉具有营养价值高，帮助消化，容易吸收并能抑制肠毒素的产生等功能，使产品具有奶味；益生元可以在体内促进肠道有益菌的生长和繁殖，优化肠道微生态平衡；富锌酵母粉富含锌元素，有助于改善食欲。
2、本发明的原料富含多种营养成分，增强免疫力，有益于人体健康：椰子粉富含人体所需的多种脂肪酸、十八种氨基酸、钙、锌、锰、铁、维生素C等营养元素，提高人体营养摄入量；螺旋藻蛋白粉富含优质蛋白质、多种维生素、矿物质及多种生物活性物质，对慢性胃肠病、胃具有一定的疗效；胡萝卜素是一种具有生理活性的物质，有效促进健康及细胞发育，促进免疫功能；维生素复合剂含有维生素A、维生素B、维生素C；富硒酵母粉富含硒元素，对机体许多器官、组织生理功能具有保护、促进作用。
3、本发明为无糖型凝胶糖果：添加麦芽糖醇、甘露糖醇、通过多种水果果皮和果肉制备的果胶，能够有效抑制蔗糖的吸收，避免高血糖的发生，具有有良好的韧性和弹性，适合儿童、糖尿病患者；同时富硒酵母粉富含的硒元素可以起到保护和陕复胰脏功能的作用、降低尿中的葡萄糖化血红蛋白水平，对治疗糖尿病有辅助作用，适合糖尿病患者。
4、本发明以柚子皮、桔子皮、梨皮、苹果皮、桑葚、柠檬酸原料制备果胶，具有较强的胃肠蠕动型，能够促进营养吸收，同时增强凝胶糖果的质感。
5、本发明制备方法简单，容易操作，采用逐步混合法制备，提高各组分的分散均匀性，使凝胶糖果具有极佳的口感和质量，口味多样、易咀嚼，适用儿童、老人、糖尿病患者等人群，能够满足市场上不同人群的需求，健胃消食、增强食欲。
6、本发明制备的夹心型凝胶糖果，咀嚼时，口味具有层次感，可以刺激味蕾，增加食欲，更受消费者欢迎。
具体实施方式
为了对本发明作出更加清楚完整地说明，下面用具体实施例说明本发明，但并不是对发明的限制。
制备果胶
实施例1
果胶由以下质量份的原料制备：柚子皮18％、桔子皮12％、梨皮18％、苹果皮30％、桑葚10％、柠檬酸11％、淀粉酶1％。
制备方法：
(1)清洗、破碎：将所述柚子皮、桔子皮、梨皮、苹果皮、桑葚清洗干净，将水晾干，接着将柚子皮、桔子皮、梨皮、苹果皮切碎至长度为0.8～1.2cm，然后桑葚、切碎后的柚子皮、桔子皮、梨皮和苹果皮经榨汁机榨至78～82％含水量；
(2)水解：将上述榨取后的原料与水按照1:5重量比混合，添加所述柠檬酸调整pH至1.5～3，搅拌，然后逐渐升温至70～75℃，保温并搅拌120～180min，搅拌速度为50～80rpm，再保温180～300min，接着趁热过滤，得到果胶萃取液；
(3)酶解：将上述步骤(2)中得到的果胶萃取液冷却至50℃，添加所述淀粉酶，搅拌混合，在温度45～50下进行酶解反应，反应时间100～120min，然后再升温至75～85℃，保持20～30min使淀粉酶灭火，得到果胶酶解液；
(4)浓缩：将上述步骤(3)中得到的果胶酶解液进行浓缩至含水量为 3～5％，浓缩温度50～60℃，得到果胶。
实施例2
所述果胶由以下质量份的原料制备：柚子皮30％、桔子皮10％、梨皮25％、苹果皮16％、桑葚8％、柠檬酸9.5％、淀粉酶1.5％。
制备凝胶糖果
实施例3
一种健胃消食凝胶糖果，包括以下质量份的原料：山楂粉0.6份、鸡内金粉0.5份、椰子粉1份、螺旋藻蛋白粉1.5份、麦芽糖醇18份、果胶13份、酸奶粉7份、胡萝卜素3份、富锌酵母粉1.2份、富硒酵母粉0.5份、益生元 10份、维生素复合剂2份、甘露糖醇1份；其中选用实施例1制备的果胶。
制备方法：
S1：称取所述麦芽糖醇重量0.3～0.5倍的水放入熬煮锅中煮沸，再加入所述麦芽糖醇煮至完全溶解，在添加所述山楂粉，搅拌熬煮、冷却，得到混合浆 1；
S2：称取所述果胶重量0.8～1.2倍的水放入熬煮锅中煮沸，冷却至40～50℃，取三分之一量的热水，加入所述果胶搅拌均匀，再加入鸡内金粉、椰子粉、螺旋藻蛋白粉、胡萝卜素、富硒酵母粉搅拌分散均匀，得到混合浆2；
S3：取所述步骤S2中剩余的三分之二量的热水，加入酸奶粉、益生元搅拌均匀，再加入维生素复合剂、富锌酵母粉搅拌分散均匀，得到混合浆3；
S4：将混合浆2注入到混合浆1中，再将混合浆3注入到混合浆2中，在成型温度为18～28℃、成型相对湿度为40～50％条件下成型，在干燥温度为 23～30℃、干燥相对湿度为30～36％条件下干燥，得到夹心凝胶果糖；
S5：在步骤S4得到的糖体表面上裹覆一层所述甘露糖醇，包装得到成品。
实施例4
一种健胃消食凝胶糖果，包括以下质量份的原料：山楂粉3份、鸡内金粉2份、椰子粉3.5份、螺旋藻蛋白粉2.4份、麦芽糖醇60份、果胶18份、酸奶粉13份、胡萝卜素3.5份、富锌酵母粉3份、富硒酵母粉2.5份、益生元17 份、维生素复合剂8份、甘露糖醇3份；其中选用实施例1制备的果胶。
制备方法与实施例3相同。
实施例5
一种健胃消食凝胶糖果，包括以下质量份的原料：山楂粉7份、鸡内金粉 5.5份、椰子粉6份、螺旋藻蛋白粉5份、麦芽糖醇70份、果胶20份、酸奶粉12份、胡萝卜素6份、富锌酵母粉7份、富硒酵母粉3.5份、益生元18份、维生素复合剂11份、甘露糖醇7份；其中选用实施例1制备的果胶。
制备方法与实施例3相同。
实施例6
一种健胃消食凝胶糖果，包括以下质量份的原料：山楂粉3份、鸡内金粉 2份、椰子粉3.5份、螺旋藻蛋白粉2.4份、麦芽糖醇60份、果胶18份、酸奶粉13份、胡萝卜素3.5份、富锌酵母粉3份、富硒酵母粉2.5份、益生元17 份、维生素复合剂8份、甘露糖醇3份；其中选用实施例2制备的果胶。
制备方法与实施例4相同。
实施例7
一种健胃消食凝胶糖果，包括以下质量份的原料：山楂粉3份、鸡内金粉 2份、椰子粉3.5份、螺旋藻蛋白粉2.4份、麦芽糖醇60份、果胶18份、酸奶粉13份、胡萝卜素3.5份、富锌酵母粉3份、富硒酵母粉2.5份、益生元17 份、维生素复合剂8份、甘露糖醇3份；其中选用实施例1制备的果胶。
制备方法与实施例4不同在于，步骤S4不同：
在步骤S4中，制备非夹心凝胶果糖时，将混合浆1、混合浆2、混合浆3 混合，在成型温度为18～28℃、成型相对湿度为40～50％条件下浇注成型，在干燥温度为23～30℃、干燥相对湿度为30～36％条件下干燥，得到非夹心凝胶果糖。
效果实施例
1、对实施例3～7制备的凝胶糖果外形、组织及微生物理化指标进行评估检测，结果如表1所示。
表1
2、选择20位消化不良、食欲不振的患者，分成5组食用实施例3～7制备的凝胶糖果，一天3次，一次2粒，一天后观察症状，结果如表2所示。
表2
3、选择10位糖尿病患者，食用实施例3～7制备的凝胶糖果，各2粒，发现无不适症状出现。
4、选10位10～15岁的少年，选10位20～35岁的青年人，选10位40～55 岁的青年人，10位60～75岁的老年人，分别咀嚼食用实施例3～7制备的凝胶糖果，各1粒，评判其口感、口味、喜欢程度，结果如表3所示。
表3
综上所述，本发明制备的健胃消食凝胶糖果，具有健胃消食、增进食欲的功能，改善食欲不振、消化不良的症状，同时还能够补充钙、锌、维生素等所需的一些营养成分，儿童、老人、糖尿病患者均可食用，健胃消食凝胶糖果可以满足市场上不同人群的需求；本发明制备的夹心型凝胶糖果，咀嚼时，口味具有层次感，可以刺激味蕾，更受消费者欢迎。
最后应说明的是，以上实施例仅用以说明而非限制本发明的技术方案，尽管参照上述实施例对本发明进行了详细说明，本领域技术人员应当理解，依然可以对本发明进行修改或者等同替换，而不脱离本发明的精神和范围的任何修改或局部替换，其均应涵盖在本发明的权利要求范围中。
Claims (8)
1.一种健胃消食凝胶糖果，其特征在于，包括以下质量份的原料：山楂粉0.6～7份、鸡内金粉0.5～6份、椰子粉0.5～6份、螺旋藻蛋白粉0.8～5份、麦芽糖醇15～75份、果胶6～20份、酸奶粉5～15份、胡萝卜素2～6份、富锌酵母粉0.8～7份、富硒酵母粉0.5～4份、益生元6～20份、维生素复合剂2～12份、甘露糖醇1～7份。
2.根据权利要求1所述的一种健胃消食凝胶糖果，其特征在于，山楂粉3份、鸡内金粉2份、椰子粉3.5份、螺旋藻蛋白粉2.4份、麦芽糖醇60份、果胶18份、酸奶粉13份、胡萝卜素3.5份、富锌酵母粉3份、富硒酵母粉2.5份、益生元17份、维生素复合剂8份、甘露糖醇3份。
3.根据权利要求1所述的一种健胃消食凝胶糖果，其特征在于，所述果胶由以下质量份的原料制备：柚子皮15～30％、桔子皮10～25％、梨皮13～35％、苹果皮16～37％、桑葚8～15％、柠檬酸6～25％、淀粉酶0.8～2％。
4.根据权利要求3所述的一种健胃消食凝胶糖果，其特征在于，所述果胶的制备方法，包括以下步骤：
(1)清洗、破碎：将所述柚子皮、桔子皮、梨皮、苹果皮、桑葚清洗干净，将水晾干，接着将柚子皮、桔子皮、梨皮、苹果皮切碎至长度为0.8～1.2cm，然后桑葚、切碎后的柚子皮、桔子皮、梨皮和苹果皮经榨汁机榨至78～82％含水量；
(2)水解：将上述榨取后的原料与水按照1:5重量比混合，添加所述柠檬酸调整pH至1.5～3，搅拌，搅拌速度为100～120rpm，然后逐渐升温至70～75℃，保温并搅拌120～180min，搅拌速度为50～80rpm，再保温180～300min，接着趁热过滤，得到果胶萃取液；
(3)酶解：将上述步骤(2)中得到的果胶萃取液冷却至50℃，添加所述淀粉酶，搅拌混合，搅拌速度为100～120rpm，在温度45～50下进行酶解反应，反应时间100～120min，然后再升温至75～85℃，保持20～30min使淀粉酶灭火，得到果胶酶解液；
(4)浓缩：将上述步骤(3)中得到的果胶酶解液进行浓缩至含水量为3～5％，浓缩温度50～60℃，得到果胶。
5.根据权利要求1所述的一种健胃消食凝胶糖果，其特征在于，所述维生素复合剂包括维生素A、维生素B和维生素C，所述维生素A、维生素B和维生素C的重量配比分别为20～45％、18～30％、25～50％。
6.一种用于权利要求1所述的健胃消食凝胶糖果的制备方法，其特征在于，包括以下步骤：
S1：称取所述麦芽糖醇重量0.3～0.5倍的水放入熬煮锅中煮沸，再加入所述麦芽糖醇煮至完全溶解，在添加所述山楂粉，搅拌熬煮、冷却，得到混合浆1；
S2：称取所述果胶重量0.8～1.2倍的水放入熬煮锅中煮沸，冷却至40～50℃，取三分之一量的热水，加入所述果胶搅拌均匀，再加入鸡内金粉、椰子粉、螺旋藻蛋白粉、胡萝卜素、富硒酵母粉搅拌分散均匀，得到混合浆2；
S3：取所述步骤S2中剩余的三分之二量的热水，加入酸奶粉、益生元搅拌均匀，再加入维生素复合剂、富锌酵母粉搅拌分散均匀，得到混合浆3；
S4：将混合浆2注入到混合浆1中，再将混合浆3注入到混合浆2中，成型，干燥，得到夹心凝胶果糖；
S5：在步骤S4得到的糖体表面上裹覆一层所述甘露糖醇，包装得到成品。
7.根据权利要求6所述的一种健胃消食凝胶糖果的制备方法，其特征在于，在步骤S4中，制备非夹心凝胶果糖时，将混合浆1、混合浆2、混合浆3混合，浇注成型，干燥，得到非夹心凝胶果糖。
8.根据权利要求6所述的一种健胃消食凝胶糖果的制备方法，其特征在于，在步骤S4中，成型条件：成型温度为18～28℃，成型相对湿度为40～50％；干燥条件：干燥温度为23～30℃，干燥相对湿度为30～36％。
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