CN111084270A - 一种山楂鸡内金茯苓凝胶糖果及其制备方法 - Google Patents
一种山楂鸡内金茯苓凝胶糖果及其制备方法 Download PDFInfo
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Abstract
一种山楂鸡内金茯苓凝胶糖果,由下述重量配比的原料制成:植物油100份,明胶10‑30份,甘油3‑12份,白砂糖12‑30份,甜橙果粉5‑30份,全脂乳粉5‑20份,乳矿物盐0.1‑35份,食用酵母粉0.5‑10份,单,双甘油脂肪酸酯4‑12份,山楂粉0.1‑10份,山梨糖醇液2‑8份,醋酸酯淀粉0.1‑8份,海藻糖2‑8份,麦芽粉2‑8份,茯苓粉2‑8份,益智仁粉2‑8份,鸡内金粉2‑8份,莱菔子2‑8份,麦芽糖醇0.5‑3.5份,微晶纤维素0.5‑3.5份,焦糖色0.5‑3.5份,二氧化钛0.1‑0.4份,甜菊糖苷0.01‑0.1份。本发明还提供上述山楂鸡内金茯苓凝胶糖果的制备方法。本发明的山楂鸡内金茯苓凝胶糖果营养丰富,不仅可以补充糖、蛋白质、微量元素等营养成分,而且具有健胃消食、健脾等保健功能,有利于消费者的身体健康。
Description
技术领域
本发明涉及食品,具体涉及一种山楂鸡内金茯苓凝胶糖果及其制备方法。
背景技术
传统的糖果类食品(如凝胶糖果)大多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,其包含的营养物质往往只注重人体补充能量的需要。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,使糖果类食品具有保健功能,是广大消费者的迫切需求,也是糖果类食品的发展趋势。
发明内容
本发明所要解决的技术问题是提供一种山楂鸡内金茯苓凝胶糖果及其制备方法,这种山楂鸡内金茯苓凝胶糖果具有健胃消食、健脾等保健功能。采用的技术方案如下:
一种山楂鸡内金茯苓凝胶糖果,其特征在于由下述重量配比的原料制成:植物油100份,明胶10-30份,甘油3-12份,白砂糖12-30份,甜橙果粉5-30份,全脂乳粉5-20份,乳矿物盐0.1-35份,食用酵母粉0.5-10份,单,双甘油脂肪酸酯4-12份,山楂粉0.1-10份,山梨糖醇液2-8份,醋酸酯淀粉0.1-8份,海藻糖2-8份,麦芽粉2-8份,茯苓粉2-8份,益智仁粉2-8份,鸡内金粉2-8份,莱菔子2-8份,麦芽糖醇0.5-3.5份,微晶纤维素0.5-3.5份,焦糖色0.5-3.5份,二氧化钛0.1-0.4份,甜菊糖苷0.01-0.1份。
优选方案中,上述植物油为亚麻籽油。
优选方案中,上述食用酵母粉为富锌型食用酵母粉。
上述植物油(亚麻籽油)作为填充剂,隔绝原料空气,避免夹心物质被氧化。上述明胶具有吸水和支撑骨架的作用,明胶微粒溶于水后,能相互吸引、交织,形成叠叠层层的网状结构,并随温度下降而凝聚,使糖和水完全充塞在凝胶空隙内,使柔软的糖果能保持稳定形态。上述白砂糖作为甜味剂。上述甜橙果粉用于改善口味,提高口感适合度。上述全脂乳粉提供优质蛋白。上述乳矿物盐钙含量高,具有补钙的作用。上述食用酵母粉(富锌型食用酵母粉)提供锌元素。上述单,双甘油脂肪酸酯作为乳化剂。上述山梨糖醇液作为甜味剂。上述醋酸酯淀粉作为增稠剂。上述海藻糖作为甜味剂,抑制脂质氧化变质。上述麦芽糖醇作为甜味剂,具有低能量的特点。上述微晶纤维素作为稳定剂。上述焦糖色、二氧化钛作为色素。上述甜菊糖苷作为甜味剂。
上述山楂粉、鸡内金粉、茯苓粉、益智仁粉、麦芽粉、莱菔子均为药食同源物质。山楂具有开胃消积食的功效。鸡内金具有宽中健脾、消积食开胃等功效,可治小儿乳食结滞,肚大筋青,痞积疳积。茯苓温补,具有利窍去湿、生津液、开腠理、利小便等功效。益智仁调补,具有温脾止泻摄涎等功效。麦芽具有健胃、助消化、降血糖等作用。莱菔子具有消食除胀,降气化痰的功效。
上述山楂鸡内金茯苓凝胶糖果中,各种成分组合,不仅可以补充糖、蛋白质、微量元素等营养成分,而且具有健胃消食、健脾等保健功能。
本发明还提供上述山楂鸡内金茯苓凝胶糖果的制备方法,其特征在于包括下述步骤:
(1)按重量计,配备下述原料:植物油100份,明胶10-30份,甘油3-12份,白砂糖12-30份,甜橙果粉5-30份,全脂乳粉5-20份,乳矿物盐0.1-35份,食用酵母粉0.5-10份,单,双甘油脂肪酸酯4-12份,山楂粉0.1-10份,山梨糖醇液2-8份,醋酸酯淀粉0.1-8份,海藻糖2-8份,麦芽粉2-8份,茯苓粉2-8份,益智仁粉2-8份,鸡内金粉2-8份,莱菔子2-8份,麦芽糖醇0.5-3.5份,微晶纤维素0.5-3.5份,焦糖色0.5-3.5份,二氧化钛0.1-0.4份,甜菊糖苷0.01-0.1份;
(2)将甘油、山梨糖醇液和水混合,水的重量是甘油和山梨糖醇液总重的0.1-5倍,并搅拌4-10min(优选搅拌5 min),然后加热至70-75℃,再加入明胶并搅拌,使明胶化开,得到混合液A;
将醋酸酯淀粉和微晶纤维素加入水中混合,水的重量是醋酸酯淀粉和微晶纤维素总重的0.5-80倍,并搅拌4-10min后(优选搅拌5 min),加热到85-90℃,然后加入到混合液A中并搅拌10-15min;
再将海藻糖、焦糖色和二氧化钛加入到混合液A中,并搅拌15-30min,制得糖衣液,备用;
(3)将植物油预先加热至40-65℃(优选50℃)并保温;将单,双甘油脂肪酸酯加热至熔解后,加入到植物油中并搅拌10-15min,分散均匀得混合液B;再将山楂粉、全脂乳粉、乳矿物盐、食用酵母粉、麦芽粉、茯苓粉、益智仁粉、鸡内金粉、莱菔子、甜橙果粉加入到混合液B中,并搅拌10-15min,分散均匀得混合液C,备用;
(4)将白砂糖、麦芽糖醇和甜菊糖苷加入到混合液C中并搅拌均匀,得到馅芯液,备用;
(5)利用浇注机进行浇注成型,浇注时,先将糖衣液注入浇注模具上的成型模腔中,再将馅芯液注入到糖衣液中,冷却后脱模(糖衣液冷却后形成糖衣,馅芯液冷却后形成馅芯),得到山楂鸡内金茯苓凝胶糖果。
步骤(5)得到的山楂鸡内金茯苓凝胶糖果在温度18-32℃、相对湿度15-30%的环境中干燥后,除去糖体外部残留的油脂,即可进行包装得到成品。
优选步骤(1)制得的糖衣液粘度为30000-50000Pa•s。
本发明的山楂鸡内金茯苓凝胶糖果营养丰富,不仅可以补充糖、蛋白质、微量元素等营养成分,而且具有健胃消食、健脾等保健功能,有利于消费者的身体健康。
具体实施方式
实施例1
本实施例中,山楂鸡内金茯苓凝胶糖果的制备方法包括下述步骤:
(1)按重量计,配备下述原料:植物油100份(均为亚麻籽油),明胶20份,甘油8份,白砂糖20份,甜橙果粉20份,全脂乳粉10份,乳矿物盐15份,食用酵母粉5份(均为富锌型食用酵母粉),单,双甘油脂肪酸酯8份,山楂粉5份,山梨糖醇液5份,醋酸酯淀粉4份,海藻糖5份,麦芽粉5份,茯苓粉5份,益智仁粉5份,鸡内金粉5份,莱菔子5份,麦芽糖醇1.5份,微晶纤维素2.5份,焦糖色1.5份,二氧化钛0.3份,甜菊糖苷0.05份;
(2)将甘油、山梨糖醇液和水混合,水的重量是甘油和山梨糖醇液总重的2倍,并搅拌5min,然后加热至73℃,再加入明胶并搅拌,使明胶化开,得到混合液A;
将醋酸酯淀粉和微晶纤维素加入水中混合,水的重量是醋酸酯淀粉和微晶纤维素总重的40倍,并搅拌5min后,加热到88℃,然后加入到混合液A中并搅拌12min;
再将海藻糖、焦糖色和二氧化钛加入到混合液A中,并搅拌20min,制得糖衣液(糖衣液粘度在30000-50000Pa•s之间),备用;
(3)将植物油预先加热至50℃并保温;将单,双甘油脂肪酸酯加热至熔解后,加入到植物油中并搅拌12min,分散均匀得混合液B;再将山楂粉、全脂乳粉、乳矿物盐、食用酵母粉、麦芽粉、茯苓粉、益智仁粉、鸡内金粉、莱菔子、甜橙果粉加入到混合液B中,并搅拌12min,分散均匀得混合液C,备用;
(4)将白砂糖、麦芽糖醇和甜菊糖苷加入到混合液C中并搅拌均匀,得到馅芯液,备用;
(5)利用浇注机进行浇注成型,浇注时,先将糖衣液注入浇注模具上的成型模腔中,再将馅芯液注入到糖衣液中,冷却后脱模(糖衣液冷却后形成糖衣,馅芯液冷却后形成馅芯),得到山楂鸡内金茯苓凝胶糖果。
步骤(5)得到的山楂鸡内金茯苓凝胶糖果在温度25℃、相对湿度20%的环境中干燥后,除去糖体外部残留的油脂,即可进行包装得到成品。
实施例2
本实施例中,山楂鸡内金茯苓凝胶糖果的制备方法包括下述步骤:
(1)按重量计,配备下述原料:植物油100份(均为亚麻籽油),明胶30份,甘油3份,白砂糖30份,甜橙果粉5份,全脂乳粉20份,乳矿物盐0.5份,食用酵母粉10份(均为富锌型食用酵母粉),单,双甘油脂肪酸酯4份,山楂粉10份,山梨糖醇液8份,醋酸酯淀粉8份,海藻糖2份,麦芽粉8份,茯苓粉2份,益智仁粉2份,鸡内金粉8份,莱菔子3份,麦芽糖醇0.5份,微晶纤维素0.5份,焦糖色0.5份,二氧化钛0.1份,甜菊糖苷0.1份;
(2)将甘油、山梨糖醇液和水混合,水的重量是甘油和山梨糖醇液总重的5倍,并搅拌4min,然后加热至75℃,再加入明胶并搅拌,使明胶化开,得到混合液A;
将醋酸酯淀粉和微晶纤维素加入水中混合,水的重量是醋酸酯淀粉和微晶纤维素总重的2倍,并搅拌10min后,加热到90℃,然后加入到混合液A中并搅拌15min;
再将海藻糖、焦糖色和二氧化钛加入到混合液A中,并搅拌15min,制得糖衣液(糖衣液粘度在30000-50000Pa•s之间),备用;
(3)将植物油预先加热至60℃并保温;将单,双甘油脂肪酸酯加热至熔解后,加入到植物油中并搅拌10min,分散均匀得混合液B;再将山楂粉、全脂乳粉、乳矿物盐、食用酵母粉、麦芽粉、茯苓粉、益智仁粉、鸡内金粉、莱菔子、甜橙果粉加入到混合液B中,并搅拌15min,分散均匀得混合液C,备用;
(4)将白砂糖、麦芽糖醇和甜菊糖苷加入到混合液C中并搅拌均匀,得到馅芯液,备用;
(5)利用浇注机进行浇注成型,浇注时,先将糖衣液注入浇注模具上的成型模腔中,再将馅芯液注入到糖衣液中,冷却后脱模(糖衣液冷却后形成糖衣,馅芯液冷却后形成馅芯),得到山楂鸡内金茯苓凝胶糖果。
步骤(5)得到的山楂鸡内金茯苓凝胶糖果在温度32℃、相对湿度30%的环境中干燥后,除去糖体外部残留的油脂,即可进行包装得到成品。
实施例3
本实施例中,山楂鸡内金茯苓凝胶糖果的制备方法包括下述步骤:
(1)按重量计,配备下述原料:植物油100份(均为亚麻籽油),明胶10份,甘油12份,白砂糖12份,甜橙果粉30份,全脂乳粉5份,乳矿物盐30份,食用酵母粉0.5份(均为富锌型食用酵母粉),单,双甘油脂肪酸酯12份,山楂粉0.5份,山梨糖醇液2份,醋酸酯淀粉0.2份,海藻糖8份,麦芽粉2份,茯苓粉8份,益智仁粉7份,鸡内金粉2.5份,莱菔子8份,麦芽糖醇3.5份,微晶纤维素3.5份,焦糖色3份,二氧化钛0.4份,甜菊糖苷0.02份;
(2)将甘油、山梨糖醇液和水混合,水的重量是甘油和山梨糖醇液总重的0.2倍,并搅拌10min,然后加热至70℃,再加入明胶并搅拌,使明胶化开,得到混合液A;
将醋酸酯淀粉和微晶纤维素加入水中混合,水的重量是醋酸酯淀粉和微晶纤维素总重的80倍,并搅拌4min后,加热到85℃,然后加入到混合液A中并搅拌10min;
再将海藻糖、焦糖色和二氧化钛加入到混合液A中,并搅拌25min,制得糖衣液(糖衣液粘度在30000-50000Pa•s之间),备用;
(3)将植物油预先加热至40℃并保温;将单,双甘油脂肪酸酯加热至熔解后,加入到植物油中并搅拌15min,分散均匀得混合液B;再将山楂粉、全脂乳粉、乳矿物盐、食用酵母粉、麦芽粉、茯苓粉、益智仁粉、鸡内金粉、莱菔子、甜橙果粉加入到混合液B中,并搅拌10min,分散均匀得混合液C,备用;
(4)将白砂糖、麦芽糖醇和甜菊糖苷加入到混合液C中并搅拌均匀,得到馅芯液,备用;
(5)利用浇注机进行浇注成型,浇注时,先将糖衣液注入浇注模具上的成型模腔中,再将馅芯液注入到糖衣液中,冷却后脱模(糖衣液冷却后形成糖衣,馅芯液冷却后形成馅芯),得到山楂鸡内金茯苓凝胶糖果。
步骤(5)得到的山楂鸡内金茯苓凝胶糖果在温度18℃、相对湿度15%的环境中干燥后,除去糖体外部残留的油脂,即可进行包装得到成品。
上述实施例1-3所用的原料中,植物油(亚麻籽油)符合GB 2716-2018 食品安全国家标准 植物油之规定;明胶符合GB 6783-2013 食品安全国家标准 食品添加剂 明胶之规定;白砂糖符合推荐性国家标准GB/T 317-2018 白砂糖之规定;甜橙果粉符合推荐性国家标准GB/T 29602-2013 固体饮料之规定;全脂乳粉符合GB 19644-2010 食品安全国家标准乳粉之规定;食用酵母粉(富锌型)符合GB 31639-2016 食品安全国家标准 食品加工用酵母之规定;单,双甘油脂肪酸酯符合GB 1886.65-2015 食品安全国家标准 食品添加剂 单,双甘油脂肪酸酯之规定;山楂粉符合推荐性国家标准GB/T 29602-2013 固体饮料之规定;山梨糖醇液符合GB 1886.187-2016 食品安全国家标准 食品添加剂 山梨糖醇和山梨糖醇液之规定;醋酸酯淀粉符合GB 29925-2013 食品安全国家标准 食品添加剂 醋酸酯淀粉之规定;海藻糖符合推荐性国家标准GB/T 23529-2009 海藻糖之规定;麦芽粉符合推荐性国家标准GB/T 29602-2013 固体饮料之规定;茯苓粉符合推荐性国家标准GB/T 29602-2013固体饮料之规定;益智仁粉符合推荐性国家标准GB/T 29602-2013 固体饮料之规定;鸡内金粉符合推荐性国家标准GB/T 29602-2013 固体饮料之规定;莱菔子符合推荐性国家标准GB/T 29602-2013 固体饮料之规定;麦芽糖醇符合GB 28307-2012 食品安全国家标准 食品添加剂 麦芽糖醇和麦芽糖醇液(含1号修改单)之规定;微晶纤维素符合GB 1886.103-2015 食品安全国家标准 食品添加剂 微晶纤维素之规定;焦糖色符合GB 1886.64-2015食品安全国家标准 食品添加剂 焦糖色之规定;二氧化钛符合GB 25577-2010 食品安全国家标准 食品添加剂 二氧化钛之规定;甜菊糖苷符合GB 8270-2014 食品安全国家标准 食品添加剂 甜菊糖苷之规定;乳矿物盐符合***关于批准茶叶籽油等7种物品为新资源食品的公告2009第18号之规定。
Claims (7)
1.一种山楂鸡内金茯苓凝胶糖果,其特征在于由下述重量配比的原料制成:植物油100份,明胶10-30份,甘油3-12份,白砂糖12-30份,甜橙果粉5-30份,全脂乳粉5-20份,乳矿物盐0.1-35份,食用酵母粉0.5-10份,单,双甘油脂肪酸酯4-12份,山楂粉0.1-10份,山梨糖醇液2-8份,醋酸酯淀粉0.1-8份,海藻糖2-8份,麦芽粉2-8份,茯苓粉2-8份,益智仁粉2-8份,鸡内金粉2-8份,莱菔子2-8份,麦芽糖醇0.5-3.5份,微晶纤维素0.5-3.5份,焦糖色0.5-3.5份,二氧化钛0.1-0.4份,甜菊糖苷0.01-0.1份。
2.根据权利要求1所述的山楂鸡内金茯苓凝胶糖果,其特征是:所述植物油为亚麻籽油。
3.根据权利要求1所述的山楂鸡内金茯苓凝胶糖果,其特征是:所述食用酵母粉为富锌型食用酵母粉。
4.一种山楂鸡内金茯苓凝胶糖果的制备方法,其特征在于包括下述步骤:
(1)按重量计,配备下述原料:植物油100份,明胶10-30份,甘油3-12份,白砂糖12-30份,甜橙果粉5-30份,全脂乳粉5-20份,乳矿物盐0.1-35份,食用酵母粉0.5-10份,单,双甘油脂肪酸酯4-12份,山楂粉0.1-10份,山梨糖醇液2-8份,醋酸酯淀粉0.1-8份,海藻糖2-8份,麦芽粉2-8份,茯苓粉2-8份,益智仁粉2-8份,鸡内金粉2-8份,莱菔子2-8份,麦芽糖醇0.5-3.5份,微晶纤维素0.5-3.5份,焦糖色0.5-3.5份,二氧化钛0.1-0.4份,甜菊糖苷0.01-0.1份;
(2)将甘油、山梨糖醇液和水混合,水的重量是甘油和山梨糖醇液总重的0.1-5倍,并搅拌4-10min,然后加热至70-75℃,再加入明胶并搅拌,使明胶化开,得到混合液A;
将醋酸酯淀粉和微晶纤维素加入水中混合,水的重量是醋酸酯淀粉和微晶纤维素总重的0.5-80倍,并搅拌4-10min后,加热到85-90℃,然后加入到混合液A中并搅拌10-15min;
再将海藻糖、焦糖色和二氧化钛加入到混合液A中,并搅拌15-30min,制得糖衣液,备用;
(3)将植物油预先加热至40-65℃并保温;将单,双甘油脂肪酸酯加热至熔解后,加入到植物油中并搅拌10-15min,分散均匀得混合液B;再将山楂粉、全脂乳粉、乳矿物盐、食用酵母粉、麦芽粉、茯苓粉、益智仁粉、鸡内金粉、莱菔子、甜橙果粉加入到混合液B中,并搅拌10-15min,分散均匀得混合液C,备用;
(4)将白砂糖、麦芽糖醇和甜菊糖苷加入到混合液C中并搅拌均匀,得到馅芯液,备用;
(5)利用浇注机进行浇注成型,浇注时,先将糖衣液注入浇注模具上的成型模腔中,再将馅芯液注入到糖衣液中,冷却后脱模,得到山楂鸡内金茯苓凝胶糖果。
5.根据权利要求4所述的山楂鸡内金茯苓凝胶糖果的制备方法,其特征是:步骤(1)制得的糖衣液粘度为30000-50000Pa•s。
6.根据权利要求4所述的山楂鸡内金茯苓凝胶糖果的制备方法,其特征是:所述植物油为亚麻籽油。
7.根据权利要求4所述的山楂鸡内金茯苓凝胶糖果的制备方法,其特征是:所述食用酵母粉为富锌型食用酵母粉。
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CN115644292A (zh) * | 2022-10-27 | 2023-01-31 | 安徽新天生物科技有限公司 | 一种富铁山楂鸡内金凝胶软糖及其制备方法 |
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CN109965073A (zh) * | 2019-04-16 | 2019-07-05 | 广东富味健康科技有限公司 | 一种健胃消食的凝胶糖果及其制备方法 |
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