CN111567661A - 一种复合凝胶糖果及其制备方法 - Google Patents
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Abstract
本发明涉及一种复合凝胶糖果及制备方法,本发明的所述的工艺方法包括原料预处理、凝胶液的制备、囊芯料液的制备、压制成型、干燥五个步骤。其有益效果如下:其工艺设计合理,操作方便,工艺成本低,产品囊皮平整度好,口感色泽佳,适合工业化生产;本产品以通过肠溶肠道精准吸收,主要以调节免疫,预防心脑血管疾病、清肺调理呼吸***、健脑益智改善微循环、清肠排毒润肠道、抑菌消炎抗病毒。调理高血压、糖尿病、痛风等慢性疫病,流感病毒等功能;利用本发明复合凝胶糖果的制备方法,得到的产品,成品的茶多酚含量>20%、亚油酸含量>4.5%、茶黄素含量>1.0%、ɑ~亚麻酸含量>4%,极具保健功能。
Description
技术领域
本发明属于糖果制备技术领域,涉及一种凝胶糖果的工艺,具体涉及复合凝胶糖果及其制备方法。
背景技术
糖果的品种较多,而一些功能性成分与糖果的结合则需要特殊工艺加以辅助。现有的功能性糖果,多依托于凝胶,其利用不同的芯材和囊皮,将功能性组分进行包裹,一方面能够保护功能性成分,另一方面能够具有糖果的香甜。但不同的芯材所适应的囊皮不同,而囊皮不但需要能够具有包裹作用,同时需要能够保护芯材的功能性成分不被破坏。而对于工业化生产,则需要选择更低的生产成本,更符合大众的外观和口感。
鉴于此,申请此专利。
发明内容
为了克服现有技术不足,其工艺设计合理,操作方便,工艺成本低,产品囊皮平整度好,口感色泽佳,适合工业化生产;利用本发明复合凝胶糖果的制备方法,得到的产品,其囊皮平整度好,色泽口感佳,且成品的茶多酚含量> 20%、亚油酸含量>4.5%、茶黄素含量>1.0%、ɑ~亚麻酸含量>4%,极具保健功能。
本发明的目的是提供一种复合凝胶糖果和此复合凝胶糖果的制备方法。
根据本发明的具体实施方式的一种复合凝胶糖果,是由下列组分按照质量比例混合制成:明胶250~300份、甘油120~130份、纯化水250~300份、麦芽糖醇10~20份、山茶油50~100份、碧根果油10~50份、茶黄素10~50 份、儿茶素100~150份、迷迭香油5~10份、红花籽油20~50份、花椒油1~ 10份、亚麻籽油20~50份、姜油5~10份和蜂蜡10~20份。
根据本发明的具体实施方式的一种复合凝胶糖果,其是由下列组分按照质量比例混合制成:明胶270~380份、甘油122~128份、纯化水270~280份、麦芽糖醇12~18份、山茶油70~80份、碧根果油20~40份、茶黄素30~40 份、儿茶素120~140份、迷迭香油6~8份、红花籽油30~40份、花椒油3~ 8份、亚麻籽油30~40份、姜油6~8份和蜂蜡12~18份。
根据本发明的具体实施方式的一种复合凝胶糖果,其是由下列组分按照质量比例混合制成:明胶275份、甘油125份、纯化水275份、麦芽糖醇15份、山茶油75份、碧根果油35份、茶黄素35份、儿茶素130份、迷迭香油7份、红花籽油35份、花椒油5份、亚麻籽油35份、姜油7份和蜂蜡15份。
根据本发明的具体实施方式的一种复合凝胶糖果,其中茶黄素的纯度为 40%。
根据本发明的具体实施方式的一种复合凝胶糖果,其中儿茶素的纯度为 80%。
根据本发明的具体实施方式的制备上述复合凝胶糖果的方法,其制备工艺方法如下:
(1)原料预处理:将茶黄素、儿茶素混合均匀过100目筛得备用粉;碧根果油、迷迭香油、花椒油、红花籽油、姜油混合均匀得备用混合油;
(2)凝胶液的制备:麦芽糖醇加入三分之一到二分之一纯化水溶解备用,将甘油和剩余的纯化水混合,再将溶解好的麦芽糖加热熬煮搅拌,70℃时,投入明胶,并继续加热至75℃,保温搅拌约1小时,抽真空-0.06~-0.08Mpa脱尽气泡,抽真空约30分钟后放气,静置4~6小时,制得凝胶液,并于50~60℃保温备用;
(3)囊芯料液的制备:将亚麻籽油加热到75℃,开启搅拌桨,投入蜂蜡,待蜂蜡完全溶化后,继续搅拌5分钟,加入山茶油,待温度降至45℃左右,与步骤(1)制得的备用混合油混合,搅拌15分钟后,与步骤(1)制得的备用粉混合,搅拌25分钟,抽真空-0.06~-0.08MPa脱尽气泡,得囊芯料液备用;
(4)压制成型:在温度18~24℃、湿度30~40%的条件下,将步骤(2) 制得的凝胶液和步骤(3)制得的囊芯料液输至压丸机,压丸机的工艺参数() 将压丸机压制出的糖果用输送带输送到滚笼中,定型时间1h,得压制糖果;
(5)干燥:将步骤(4)得到的压制糖果,通风干燥10小时以上,即得复合凝胶糖果。
根据本发明的具体实施方式的制备上述复合凝胶糖果的方法,其制备工艺方法如下:
(1)原料预处理:将茶黄素、儿茶素混合均匀过100目筛得备用粉;碧根果油、迷迭香油、花椒油、红花籽油、姜油混合均匀得备用混合油;
(2)凝胶液的制备:麦芽糖醇加入五分之二纯化水溶解备用,将甘油和剩余的纯化水混合,再将溶解好的麦芽糖加热熬煮搅拌,70℃时,投入明胶,并继续加热至75℃,保温搅拌约1小时,抽真空-0.07Mpa脱尽气泡,抽真空约30分钟后放气,静置5小时,制得凝胶液,并于55℃保温备用;
(3)囊芯料液的制备:将亚麻籽油加热到75℃,开启搅拌桨,投入蜂蜡,待蜂蜡完全溶化后,继续搅拌5分钟,加入山茶油,待温度降至45℃左右,与步骤(1)制得的备用混合油混合,搅拌15分钟后,与步骤(1)制得的备用粉混合,搅拌25分钟,抽真空-0.07MPa脱尽气泡,得囊芯料液备用;
(4)压制成型:在温度20℃、湿度35%的条件下,将步骤(2)制得的凝胶液和步骤(3)制得的囊芯料液输至压丸机,压丸机的工艺参数()将压丸机压制出的糖果用输送带输送到滚笼中,定型时间1h,得压制糖果;
(5)干燥:将步骤(4)得到的压制糖果,通风干燥10小时以上,即得复合凝胶糖果。
根据本发明的具体实施方式的制备上述复合凝胶糖果的方法,其中步骤 (2)中放气后,凝胶液进行80目过滤。
根据本发明的具体实施方式的制备上述复合凝胶糖果的方法,其中进行步骤(4)前,对压丸机进行调试,浇模、注芯料、测量丸差符合1±7.5%,查外观胶皮两边薄厚一致、接口牢固,并在每60min核对一次。
根据本发明的具体实施方式的制备上述复合凝胶糖果的方法,其中步骤 (5)的干燥过程中,每隔2小时轻翻胶糖果1次。
上述配方原料功效与作用如下:
一、红花山茶油的主要功效:开红花的山茶树十分珍贵稀缺,只有1%的油茶树才能开出红花,而且只能生长在海拔800米以上的高山地区,采摘于在群山环抱,云雾缭绕,昼夜温差大、空气无污染的原生态清幽山谷中生长的红花山茶树的红花油茶果,利用冷榨方式,只选取第一道初榨精华,没有任何添加,保证原油品质精制而成。
红花山茶油的优良特性使其成为可食用油脂中的上品而这些特性缘于山茶油内在的营养构成。现代医学和食品科学的研究表明山茶油富含最易于人体健康的多重成分包括脂肪酸(其中不饱和脂肪酸占90%以上)、山茶甙、茶多酚、皂甙、鞣质、抗氧化剂和具有消炎功效的角鲨烯、黄酮类物质。
山茶油还富含维生素、氨基酸和多种矿物质,特别是被医学家和营养学家誉为“生命之花”的锌元素与此同时山茶油中不含芥酸(易致酸败)、胆固醇、黄曲霉素和其它任何不良物质。
红花山茶油具有降脂降糖、促进消化、强化骨骼、抗衰老等作用,含有的 80%的不饱和脂肪酸、维生素E、黄酮类物质、角沙烯、以及抗氧化物质。
同时,其具有下列功效:
1、降血脂:含有大量的不饱和脂肪酸,能和血液中的胆固醇结合成高密度脂蛋白,能降低血液中的甘油三脂和胆固醇;
2、降血糖:含有特定生物活性物质:茶多酚、山茶甘能有效降低空腹血糖,帮助改善糖尿病患者的脂类代谢;
3、改善消化功能:能有效提高胃、脾、肝、胆的功能,预防胆结石,改善胃炎、十二指肠溃疡,能有效改善身体消化***的功能;
4、抗衰老:含有抗氧化剂的维生素E能减少身体自由基,保护身体机能,延缓衰老,角沙烯黄铜类物质能起到增强机体免疫力,有效的抗衰老作用;
5、强化骨骼:能帮助促进骨骼生长,身体矿物质生成及钙质的吸收,有效防治骨质疏松;
6、预防心脑血管疫病:富含不饱和脂肪酸有益于心脏健康以及抗氧化物质,能有效预防心血管疫病的发生;
7、美容护肤:含有的不饱和脂肪酸能起到滋润肌肤,消除皱纹、缓解皮肤干燥,富含维生素E能起到改善皮肤瘙痒、消除眼袋黑眼圈,提高肌肤对紫外线的抵抗力;
8、辅助减肥:富含的不饱和脂肪酸,能够被身体快速吸收,不会转化脂肪堆积在体内引起肥胖。
二、碧根果油主要功效:是采用我国自行研发种植的碧根果优质品种,经过有机方法培育种植有机品质的新碧根果仁利用科学冷榨方式,没有任何添加,保证原油品质精制而成。其补中益气、强肾健脑、润肌肤、乌须发。富含蛋白质,氨基酸,维生素、精油酸、亚油酸、及微量元素等。
同时,其具有下列功效:
1、预防心脑血管疫病:所含的精油酸、亚油酸以及抗氧化物质,能有效预防冠心病、中风、老年痴呆症等;
2、健脑益智:富含的微量元素锌和锰是脑垂体的重要成份,有益于大脑的营养补充;
3、美容、抗衰老:所含的维生E可使细胞免受自由基的氧化,损坏抗衰老物质,能到延缓衰老美容养颜、乌黑须发的作用;
4、预防神经衰弱:可以充当神经衰弱剂。对头晕、失眠、心悸、健忘、全身无力起到预防作用;
5、杀菌消炎:具有杀菌消炎、抑制病毒、收敛止痒疗效;
6、治疗胆石症:富含的丙铜酸能阻止粘蛋与钙离子非结合型胆红素的结合并能使其溶解消退和***常食用避免手术之苦。
三、红花籽油主要功效:红花籽油主要成份亚麻油、亚麻酸,是食物当中含有亚麻酸最高的一种油,其蛋白质、矿物质维生素E和不饱和脂肪酸含量都比较高,营养价值高。
同时,其含有下列成分及功效:
1、亚油酸:是细胞的组成成分,特别是参与线粒体及细胞膜磷质的合成。亚油酸缺乏可能导致线粒体肿胀,细胞膜机构、功能的改变,膜透性、脆性增加。亚油酸与脂质代谢关系密切。体内的胆固醇要与脂肪酸结合才能在体内转送进行正常代谢。亚油酸缺乏后,胆固醇转送受阻不能进行正常代谢,就会在体内沉积,最终导致疾病。亚油酸是合成前列素的必须前提,体内缺乏亚油酸,组织形成前列素的能力就会减退。亚油酸还会对由于X射线引起的一些皮肤损伤有保护作用。红花籽油不但能够预防心脑血管疾病,还有治疗脂肪肝的奇特功效。亚油酸的另一个功效就是组成细胞膜的原材料。组成细胞膜的材料就是不饱和脂肪酸。亚油酸有强化新陈代谢,增强细胞活力的功能;
2、维生素E:红花籽油中富含天然维生素E,平均含量在800mgDL左右,是所有植物中含量最高的,因此红花被誉为“维生素E之冠”。红花籽油中的维生素E是纯天然的、具有生命活性的天然维生素E。维生素E是一种很强的还原剂,具有极强的抗氧化作用。它还有抗衰老的作用,使老化、衰老的细胞和组织重现活力。维生素E是一种能提高人体免疫力。
四、花椒油主要功效:味辛、性热,归脾、胃经;有芳香健胃,温中散寒,除湿止痛,杀虫解毒,止痒解腥之功效;主要治疗呕吐,风寒湿痹,齿痛等症。据李时珍《本草纲目》记载:“花椒坚齿、乌发、明目,久服,好颜色,耐老、增年、健神。”
味辛,性热。能开胃,温中,止痛,驱虫。
用于脾胃虚寒,食欲减退,或脘腹冷痛,呕吐,腹泻;蛔虫引起的腹痛。
五、迷迭香油主要功效:具有延长保质期的功效,同时具有较强的收敛作用,调理油腻不洁的肌肤,促进血液循环,刺激毛发再生;减轻皮肤充血、浮肿、肿胀;收敛皮肤、改善头皮屑;疏解经痛、利尿、减肥;对胃肠、心、肺、肝、胆都有裨益;强心剂、降血压、调理贫血;提神、醒脑、恢复中枢神经活力;对于减肥后皮肤的收敛,让皮肤更紧实、有弹性。
同时,其具有下列功效:
1、皮肤疗效:迷迭香油有很强的收缩作用,紧缩松弛的肌肤,还可减轻充血、肿胀的情形;能改善头皮屑,刺激毛发生长;
2、心理疗效活化脑细胞,使头脑清楚,增强记忆力;改善紧张的情绪、滞闷和嗜睡;能让人活力充沛,强化心灵,具提振和兴奋作用;
3、生理疗效:迷迭香是一种强心剂与心脏的刺激剂,使低血压恢复正常,调理贫血的效果也很好;对肺脏也有帮助,可改善感冒、气喘、慢性支气管炎与流行性感冒;减轻肝炎和肝硬化,以及胆结石、黄疸、胆管阻塞;增强消化功能,改善结肠炎、消化不良、胀气和胃痛。4、治疗功效:迷迭香油对大脑和中枢神经***有显着的作用,还可以清除杂念和启发智力。对大脑还有很好的刺激作用,能增强记忆力。它有助于治疗头疼、偏头疼、神经痛、精神疲劳和神经衰弱,迷迭香油的防腐杀菌的功效尤其适用于肠道感染、痢疾症状,缓解消化不良、肠胃气胀,协调肝脏不适和黄疸的症状,减轻因关节炎、风湿病和痛风引起的疼痛。它也有助于治疗动脉硬化、心悸、不良循环和静脉曲张。迷迭香油利尿的功效有利于降低月经期水分持有量,也利于分解脂肪和减轻体重。对于呼吸***,它对哮喘、支气管炎、粘膜炎鼻窦炎和发嗬嗬声的咳嗽有疗效。由于它具有收敛作用,对松弛的皮肤有积极的功效。它的刺激作用有利于调整头皮功能失调和促进头发的生长;
六、茶黄素介绍功效:茶黄素是指红茶中溶于乙酸乙酯呈橙黄色的物质,由多酚类及其衍生物氧化缩合而来,红茶中茶黄素类的含量一般为0.3%~ 1.5%,茶黄素具有多种与人体健康有关的潜在功能,如抗氧化、防治心血管疾病、降血脂、抗癌防癌等。
茶黄素以多酚类物质,还含有氨基酸、维生索C、维生素E、维生素A原、黄酮及黄酮醇等。茶黄素是茶素的主要成分,共有12种组分,其中茶黄素、茶黄素~3~没食子酸酯、茶黄素~3,3’~双没食子酸酯和茶黄素~3’~没食子酸酯是4种最主要的茶黄素。在茶叶加工中主要由简单儿茶素和没食子儿茶素配对氧化缩合而成。
同时,其具有下列功效:
1、防癌、抗癌作用:茶叶具有防癌、抗癌作用,主要有效成分为茶多酚、儿茶素单体和茶色素,茶黄素具有抗突变、抑制细胞色素P450的活性、抑制癌细胞的胞外信号和增殖、抗炎和癌症的化学预防作用等,茶黄素具有抗氧化性能和良好的医药保健功能,如预防心脑血管疾病、预防龋齿、防癌抗癌、抗菌抗病毒等。茶黄素单体对人体纤维肉瘤、巨嗜细胞、鼠肺细胞等良好抑制作用,并且对胃癌细胞株、肝癌细胞株和急性早幼粒白血病细胞株有明显的抑制作用;
2、抗氧化作用:茶黄素通过调节体内的生物酶系的活性、直接消除自由基、与金属离子络合、以及防止低密度脂蛋白的氧化等途径来实现它的抗氧化作用。谷胱甘肽S转移酶GST可以催化亲核性的谷胱甘肽与各种亲电子外源化合物的结合反应,起到解毒作用;
3、抗炎:炎症的发生由炎症介质介导而成,其中主要的炎症介质是***素,细胞因子、生长因子和细菌内毒素等诱导炎症细胞合成,茶黄素能减少内原性尿酸的生成,减少痛风关节炎的发作,并且在某些方面优于丙磺舒、别嘌呤醇;
4、抗病毒:茶黄素可抑制流感病毒A和流感病毒B对肾MDCK细胞的侵染,其机理是抑制病毒吸附在细胞上。另外具有抑制细胞系对轮状病毒和肠病毒的感染作用;
5、抗心血管疾病:茶黄素抗心血管疾病是目前较为新型的研究领域。其机理是建立在血液流变学的基础上。基础研究和临床试验表明,有显著抗凝、促纤溶、防止血小板粘附和聚集的作用,能显著降低高脂动物血清中三酸甘油酯,机制是通过改善红细胞变形性、调整红细胞聚集性及血小板的粘附聚集性,降低血浆粘度,改善微循环,保障组织血液和氧的供应,提高机体整体免疫力和组织代谢水平,达到防病和治病的目的,能显著降低高脂动物血清中三酸甘油酣、低密度脂蛋白LDL,提高高密度脂蛋白HDL。TFs对血管紧张素I转换酶具有显著抑制效应,降血效果好;
6、除臭:臭气的种类很多,主要包括甲硫醇、氨气、硫化氢和甲苯等化合物,其机理作用是儿茶素具有较强的抑菌效果,可以抑制口腔中的微生物生长繁殖,从而减少甲硫醇的生成,而茶黄素有直接清除甲硫醇效果。
七、儿茶素介绍功效:儿茶素别称儿茶精、儿茶酸、茶单宁等,为黄烷醇的衍生物,分子式C15H14O6,最初由儿茶中提取出,无色结晶形固体,能溶于水,其水溶液受热或在无机酸存在下容易聚合成无定形鞣质。
儿茶素的功效与作用:
1、清除自由基:儿茶素是天然的油脂抗氧化剂,抗氧化活性甚至比维他命E还高,并且可以清除人体产生的自由基以保护细胞膜的作用;
2、延缓老化:儿茶素的自由基作用,所以可以延缓衰老;
3、预防蛀牙:儿茶素可以明显地减少牙菌斑以及减缓牙周病。可以使牙齿对酸的侵蚀具有较强的抵抗力;
4、清肠功效:儿茶素可以抑制人体致病菌(如肉毒杆菌),同时又不伤害有益菌(如乳酸菌)的繁衍,所以有整肠的功能;
5、抗菌作用:儿茶素可以抑制引起人类皮肤病的病菌,并且对治疗湿疹有很好的疗效;
6、除臭功效:儿茶素可以除去甲硫醇的臭味,所以可以去除抽烟者的口臭,及抵抗人体肠道内产生恶臭的细菌;
7、其他作用儿茶素还具有抑制血压(可降低舒张压与收缩压)及血糖(抑制醣分解酵素)、降低血中胆固醇及低密度脂蛋白(LDL),并增加高密度脂蛋白 (HDL)的量(日本用来做低胆固醇蛋)、抗辐射以及紫外线(美国已做成预防紫外线的化妆品)、抗突变(在微生物已获得证实,但还没有人体试验的报告)等功用。
八、亚麻籽油:是亚麻酸、亚油酸含量最高的,亚麻酸是一种脂肪酸,当人体缺乏亚麻酸时会引起抵抗力下降,它可以提高智力,促进大脑发育,对老人和孩子而言,它是很好的补品。另外它也可以增强各种营养元素的吸收。对于高血压、高血脂的患者,有很好的降压和降脂功效。
同时,其具有下列功效:
1、预防心脑血管病:由于血栓形成,血管发生堵塞,组织细胞得不到氧气补充和营养成份的供应,最终会导致死亡。在心脏冠状动脉和脑血管处易形成血栓,引起心肌梗塞和脑梗塞。人们已经知道促成血栓形成的重要因素是血小板凝集的过程。α~亚麻酸可以改变血小板膜流动性,从而改变血小板对刺激的反应性及血小板表面受体的数目。因此,能有效防止血栓的形成;
2、降血脂:α~亚麻酸的代谢产物对血脂代谢有温和的调节作用,能促进血浆低密度脂蛋白(LDL)向高密度脂蛋白(HDL)的转化,使低密度脂蛋白(LDL) 降低,高密度脂蛋白(HDL)升高,从而达到降低血脂,防止动脉粥样硬化的目的;
3、降低临界性高血压:血压在145/90mmHg~160/95mmHg之间叫临界性高血压,是初期性高血压。若长期使用降压药,易引起许多不良反应。α~亚麻酸的代谢产物可以扩张血管,增强血管弹性,从而起到降压作用;
4、抑制癌症的发生和转移:正常的体细胞会因为机体功能的失衡而产生病变,而癌细胞形成后会产生大量的能抑制多种免疫细胞机能的二烯***素,降低人体免疫***功能,使癌细胞得以增殖和转移。α~亚麻酸的代谢产物可以直接减少致癌细胞生成数量,同时削弱血小板的凝集作用,抑制二烯***素的生成,恢复及提高人体的免疫***功能。从而能有效地防止癌症形成以及抑制其转移。爱斯基摩人乳腺癌的发病率很低,是因为他们大量进食鱼类或其它海产品,脂肪摄取量虽然大,但不饱和脂肪酸成份多,主要是n~3系脂肪酸(α~亚麻酸),因此其癌症的发病率极低;
5、抑制过敏反应、抗炎作用α~亚麻酸可降低多核白细胞(RMNS)及肥大细胞膜磷脂中花生四烯酸(AA)的含量,使过敏反应发生时AA释放量减少,从而降低LT4(白三烯)的生成;代谢产物EPA还有与AA竞争;
6、去饱和酶的作用:α~亚麻酸对过敏反应的中间体PAF(血小板凝集活化因子)有抑制作用。所以认为,α~亚麻酸对过敏反应及炎症有抑制效果。临床研究得出,牛皮癣的发病机理主要由花生四烯酸代谢紊乱所致,而摄入一定量的EPA后症状得以减轻。大量的动物实验证明,体质的过敏反应亢进是由摄入含α~亚麻酸食物的缺乏引起的;
7、抑制衰老:随着年龄的增加,体内各种自由基的数目不断增多,而谷胱甘肽过氧化物酶(GSH~Px)及超氧化物歧化酶(SOD)数量逐渐降低,活性逐渐减弱,因此自由基代谢产物丙二醛(MDA)的生成增多,使细胞受到损伤,组织器官功能下降。服用α~亚麻酸后,GSH~Px及SOD活性增加,MDA的生成减少,揭示α~亚麻酸有抗衰老作用。
欧米伽3就是亚麻酸的统称,是一种人体必需脂肪酸,对调节免疫力,消除体内炎症,有很好的作用。
欧米伽3抗病毒机理:“欧米伽3是来自食物中的营养素,它并不能直接杀灭病毒,而是通过增强机体免疫功能,抑制炎症过度反应来对抗病毒”。
增强人体非特异性免疫***:科学研究发现,欧米伽3脂肪酸可以显著增强身体的非特异性免疫***,也就是“抵抗力”增加了。饲喂了充足欧米伽3 膳食的仔鸡和蛋鸡更能抵抗鸡瘟病毒(包括新城疫病毒和禽流感病毒)的攻击。德国一项为期3年的研究表明,膳食经过欧米伽3脂肪酸营养素增强的老人,每年感冒或者发烧的次数明显低于对照组。
抗炎抗过敏,避免免疫***亢奋:这种效应反映在细胞免疫与体液免疫两个层面上。在细胞免疫层面,研究表明:欧米伽3脂肪酸能够抑制人体外周血淋巴细胞在丝裂原刺激下的增生,明显抑制T细胞分泌IL~2,从而降低亢奋的细胞免疫强度。
在体液免疫层面,实验表明:欧米伽3脂肪酸能够抑制细胞因子的产生,包括IL~1、TNF和IL~2等细胞因子,进而调节亢奋的体液免疫反应强度。欧米伽3脂肪酸可以调节此类免疫反应的强度,减轻免疫***对身体的伤害。
所以,在饮食中增强欧米伽3营养素的供应,有可能减轻肺炎病症的严重程度。
欧米伽3脂肪酸,为你的免疫军队“健脑益智”,减少疾病的发生。同时,欧米伽3脂肪酸还加快了“战场”的清理,使身体的炎症更快地消退。免疫力跟营养、基因、微量元素、精神、外界抗原等因素有关。通常,如果免疫细胞缺乏营养,没有被正确训练过,就会表现为免疫力低下,或者免疫力异常(过敏)。很多炎症并不是由于免疫***的行动迟缓而导致的,而是由于免疫军队一味蛮干,没有建立一个“机敏”的免疫***造成的。这种情况下,欧米伽3脂肪酸可以为免疫***“健脑益智”,告诉“免疫军队”减缓白细胞的补充速度,从而加快炎症的消退过程,减少感染区域的白细胞的消耗数量,减轻或者避免过度的自身免疫反应,不让免疫军队发生“自相残杀”的事故。
同时,炎症的消退过程其实就是清理战场的过程,把“战斗”中释放的毒素、产生的残骸清理掉,这样才不会对机体产生坏影响。由欧米伽3产生的消退素(resolvin),加快了炎症的消退过程,也就是加快了机体的恢复。欧米伽 3常见于某些深海鱼类和植物籽实中。大量的研究结果表明,亚麻籽油是一种优质食用油,富含欧米伽3不饱和脂肪酸,是一种经济实用的“深海鱼油”。补充欧米伽3,是从脂肪平衡着手,达到营养平衡,进而实现机体免疫***平衡的一条通达之路。只有人体免疫***提升了,人在疾病面前才不会一味地被动接受,才能将健康的主动权真正掌握在自己的手中。
九、姜油:姜油中主要含有姜黄酮、知姜烯、龙脑,也有少量的水芹烯, 1.8~桉叶素、香桧烯、芳~姜黄酮、莪术醇、丁香烯等。
姜油功效与作用:
1、利胆作用:内服能增加总胆酸和固体物质的量,研究者认道为这是精油中的成分a~樟脑所致;
2、抗炎作用:姜油口服能抑制由福氏佐剂诱导的关节炎。在进行腹腔注射10mg/kg时,其活性与5mg/kg氢化可的松作用相当;
3、抗病原微生物、抗病毒:姜黄挥发油5~100g/ml即可抑制八迭球菌、高夫克氏菌、棒状秆菌和棱状芽胞菌,另外对红色毛癣菌、石膏样毛癣菌、孚状表皮癣菌、石膏样小回孢子菌、羊毛状小孢子菌、许兰氏毛癣菌、白色念球菌、新生隐球菌、装氏着色真菌、申克氏孢子菌等有一定的抑制作用;
在现代应用中,姜油外用以治疗带状疱疹和单纯疱疹相当有特效。也有用于对一般性病感染的治疗。
本专利产品按照中医君臣佐使的组方理念研制,以通过肠溶肠道精准吸收,主要以调节免疫,预防心脑血管疾病、清肺调理呼吸***、健脑益智改善微循环、清肠排毒润肠道、抑菌消炎抗病毒。调理高血压、糖尿病、痛风等慢性疫病,流感病毒等功能。
与现有技术相比,本发明具有如下有益效果:
(1)本发明的一种复合凝胶糖果的制备方法,其工艺设计合理,操作方便,工艺成本低,产品囊皮平整度好,口感色泽佳,适合工业化生产;本专利产品按照中医君臣佐使的组方理念研制,以通过肠溶肠道精准吸收,主要以调节免疫,预防心脑血管疾病、清肺调理呼吸***、健脑益智改善微循环、清肠排毒润肠道、抑菌消炎抗病毒。调理高血压、糖尿病、痛风等慢性疫病,流感病毒等功能;
(2)利用本发明复合凝胶糖果的制备方法,得到的产品,其囊皮平整度好,色泽口感佳,且成品的茶多酚含量>20%、亚油酸含量>4.5%、茶黄素含量>1.0%、ɑ~亚麻酸含量>4%,极具保健功能。
具体实施方式
为使本发明的目的、技术方案和优点更加清楚,下面将对本发明的技术方案进行详细的描述。显然,所描述的实施例仅仅是本发明一部分实施例,而不是全部的实施例。基于本发明中的实施例,本领域普通技术人员在没有做出创造性劳动的前提下所得到的所有其它实施方式,都属于本发明所保护的范围。
本发明中采用的山茶油和碧根果油制备所用的山茶花和碧根果均为自行种植,碧根果油和山茶油均通过对原料进行冷榨制得,冷榨工艺为现有技术,在此不再进行赘述。其他成分均为市售产品。
一种复合凝胶糖果,是由下列组分按照质量比例混合制成:明胶250~300 份、甘油120~130份、纯化水250~300份、麦芽糖醇10~20份、山茶油50~ 100份、碧根果油10~50份、茶黄素10~50份、儿茶素100~150份、迷迭香油5~10份、红花籽油20~50份、花椒油1~10份、亚麻籽油20~50份、姜油5~10份和蜂蜡10~20份。
其中,茶黄素的纯度为40%;儿茶素的纯度为80%。
制备所述的复合凝胶糖果的方法,其制备工艺方法如下:
(1)原料预处理:将茶黄素、儿茶素混合均匀过100目筛得备用粉;碧根果油、迷迭香油、花椒油、红花籽油、姜油混合均匀得备用混合油;
(2)凝胶液的制备:麦芽糖醇加入三分之一到二分之一纯化水溶解备用,将甘油和剩余的纯化水混合,再将溶解好的麦芽糖加热熬煮搅拌,70℃时,投入明胶,并继续加热至75℃,保温搅拌约1小时,抽真空-0.06~-0.08Mpa脱尽气泡,抽真空约30分钟后放气,80目过滤,静置4~6小时,制得凝胶液,并于50~60℃保温备用;
(3)囊芯料液的制备:将亚麻籽油加热到75℃,开启搅拌桨,投入蜂蜡,待蜂蜡完全溶化后,继续搅拌5分钟,加入山茶油,待温度降至45℃左右,与步骤(1)制得的备用混合油混合,搅拌15分钟后,与步骤(1)制得的备用粉混合,搅拌25分钟,抽真空-0.06~-0.08MPa脱尽气泡,得囊芯料液备用;
(4)压制成型:对压丸机进行调试,浇模、注芯料、测量丸差符合1±7.5%,查外观胶皮两边薄厚一致、接口牢固,并在每60min核对一次,在温度18~24℃、湿度30~40%的条件下,将步骤(2)制得的凝胶液和步骤(3)制得的囊芯料液输至压丸机,将压丸机压制出的糖果用输送带输送到滚笼中,定型时间1h,得压制糖果;
(5)干燥:将步骤(4)得到的压制糖果,每隔2小时轻翻胶糖果1次,通风干燥10小时以上,即得复合凝胶糖果。
得到的复合凝胶糖果,可继续进行下列复检和包装:
(6)灯检:将干燥好的糖果放在灯检机上,人工将不合格糖果选出,合格糖果待包装;
(7)内包装:采用符合食品安全要求的包装材料进行包装,包装后送出洁净区,上述(1)到(7)步骤均在10万级洁净区内进行操作;
(8)外包装:装箱,得成品;
(9)检验、入库:成品按本品规定的各项质量指标分别逐项检验,经质检部门检验合格后入库。
实施例1
本实施例提供了一种复合凝胶糖果,是由下列组分按照质量比例混合制成:明胶250份、甘油120份、纯化水250份、麦芽糖醇10份、山茶油50份、碧根果油10份、茶黄素10份、儿茶素100份、迷迭香油1份、红花籽油20 份、花椒油1份、亚麻籽油20份、姜油1份和蜂蜡10份。
其中,茶黄素的纯度为40%;儿茶素的纯度为80%。
制备所述的复合凝胶糖果的方法,其制备工艺方法如下:
(1)原料预处理:将茶黄素、儿茶素混合均匀过100目筛得备用粉;碧根果油、迷迭香油、花椒油、红花籽油、姜油混合均匀得备用混合油;
(2)凝胶液的制备:麦芽糖醇加入三分之一纯化水溶解备用,将甘油和剩余的纯化水混合,再将溶解好的麦芽糖加热熬煮搅拌,70℃时,投入明胶,并继续加热至75℃,保温搅拌约1小时,抽真空-0.06Mpa脱尽气泡,抽真空约30分钟后放气,80目过滤,静置4小时,制得凝胶液,并于50℃保温备用;
(3)囊芯料液的制备:将亚麻籽油加热到75℃,开启搅拌桨,投入蜂蜡,待蜂蜡完全溶化后,继续搅拌5分钟,加入山茶油,待温度降至45℃左右,与步骤(1)制得的备用混合油混合,搅拌15分钟后,与步骤(1)制得的备用粉混合,搅拌25分钟,抽真空-0.06MPa脱尽气泡,得囊芯料液备用;
(4)压制成型:对压丸机进行调试,浇模、注芯料、测量丸差符合1±7.5%,查外观胶皮两边薄厚一致、接口牢固,并在每60min核对一次,在温度18℃、湿度30~40%的条件下,将步骤(2)制得的凝胶液和步骤(3)制得的囊芯料液输至压丸机,将压丸机压制出的糖果用输送带输送到滚笼中,定型时间1h,得压制糖果;
(5)干燥:将步骤(4)得到的压制糖果,每隔2小时轻翻胶糖果1次,通风干燥10小时以上,即得复合凝胶糖果。
实施例2
本实施例提供了一种复合凝胶糖果,是由下列组分按照质量比例混合制成:明胶300份、甘油130份、纯化水300份、麦芽糖醇20份、山茶油100 份、碧根果油50份、茶黄素50份、儿茶素150份、迷迭香油10份、红花籽油50份、花椒油10份、亚麻籽油50份、姜油10份和蜂蜡20份。
其中,茶黄素的纯度为40%;儿茶素的纯度为80%。
制备所述的复合凝胶糖果的方法,其制备工艺方法如下:
(1)原料预处理:将茶黄素、儿茶素混合均匀过100目筛得备用粉;碧根果油、迷迭香油、花椒油、红花籽油、姜油混合均匀得备用混合油;
(2)凝胶液的制备:麦芽糖醇加入二分之一纯化水溶解备用,将甘油和剩余的纯化水混合,再将溶解好的麦芽糖加热熬煮搅拌,70℃时,投入明胶,并继续加热至75℃,保温搅拌约1小时,抽真空-0.08Mpa脱尽气泡,抽真空约30分钟后放气,80目过滤,静置6小时,制得凝胶液,并于60℃保温备用;
(3)囊芯料液的制备:将亚麻籽油加热到75℃,开启搅拌桨,投入蜂蜡,待蜂蜡完全溶化后,继续搅拌5分钟,加入山茶油,待温度降至45℃左右,与步骤(1)制得的备用混合油混合,搅拌15分钟后,与步骤(1)制得的备用粉混合,搅拌25分钟,抽真空-0.08MPa脱尽气泡,得囊芯料液备用;
(4)压制成型:对压丸机进行调试,浇模、注芯料、测量丸差符合1±7.5%,查外观胶皮两边薄厚一致、接口牢固,并在每60min核对一次,在温度24℃、湿度40%的条件下,将步骤(2)制得的凝胶液和步骤(3)制得的囊芯料液输至压丸机,将压丸机压制出的糖果用输送带输送到滚笼中,定型时间1h,得压制糖果;
(5)干燥:将步骤(4)得到的压制糖果,每隔2小时轻翻胶糖果1次,通风干燥10小时以上,即得复合凝胶糖果。
实施例3
本实施例提供了一种复合凝胶糖果,其是由下列组分按照质量比例混合制成:明胶252份、甘油122份、纯化水252份、麦芽糖醇12份、山茶油70份、碧根果油20份、茶黄素15份、儿茶素115份、迷迭香油3份、红花籽油30 份、花椒油3份、亚麻籽油30份、姜油3份和蜂蜡12份。
制备所述的复合凝胶糖果的方法,其制备工艺方法如下:
(1)原料预处理:将茶黄素、儿茶素混合均匀过100目筛得备用粉;碧根果油、迷迭香油、花椒油、红花籽油、姜油混合均匀得备用混合油;
(2)凝胶液的制备:麦芽糖醇加入三分之一纯化水溶解备用,将甘油和剩余的纯化水混合,再将溶解好的麦芽糖加热熬煮搅拌,70℃时,投入明胶,并继续加热至75℃,保温搅拌约1小时,抽真空-0.06Mpa脱尽气泡,抽真空约30分钟后放气,80目过滤,静置4小时,制得凝胶液,并于50℃保温备用;
(3)囊芯料液的制备:将亚麻籽油加热到75℃,开启搅拌桨,投入蜂蜡,待蜂蜡完全溶化后,继续搅拌5分钟,加入山茶油,待温度降至45℃左右,与步骤(1)制得的备用混合油混合,搅拌15分钟后,与步骤(1)制得的备用粉混合,搅拌25分钟,抽真空-0.06MPa脱尽气泡,得囊芯料液备用;
(4)压制成型:对压丸机进行调试,浇模、注芯料、测量丸差符合1±7.5%,查外观胶皮两边薄厚一致、接口牢固,并在每60min核对一次,在温度18℃、湿度30%的条件下,将步骤(2)制得的凝胶液和步骤(3)制得的囊芯料液输至压丸机,将压丸机压制出的糖果用输送带输送到滚笼中,定型时间1h,得压制糖果;
(5)干燥:将步骤(4)得到的压制糖果,每隔2小时轻翻胶糖果1次,通风干燥10小时以上,即得复合凝胶糖果。
实施例4
本实施例提供了一种复合凝胶糖果,其是由下列组分按照质量比例混合制成:明胶380份、甘油128份、纯化水280份、麦芽糖醇18份、山茶油90份、碧根果油40份、茶黄素40份、儿茶素140份、迷迭香油8份、红花籽油40 份、花椒油8份、亚麻籽油40份、姜油8份和蜂蜡18份。
制备所述的复合凝胶糖果的方法,其制备工艺方法如下:
(1)原料预处理:将茶黄素、儿茶素混合均匀过100目筛得备用粉;碧根果油、迷迭香油、花椒油、红花籽油、姜油混合均匀得备用混合油;
(2)凝胶液的制备:麦芽糖醇加入二分之一纯化水溶解备用,将甘油和剩余的纯化水混合,再将溶解好的麦芽糖加热熬煮搅拌,70℃时,投入明胶,并继续加热至75℃,保温搅拌约1小时,抽真空-0.08Mpa脱尽气泡,抽真空约30分钟后放气,80目过滤,静置6小时,制得凝胶液,并于60℃保温备用;
(3)囊芯料液的制备:将亚麻籽油加热到75℃,开启搅拌桨,投入蜂蜡,待蜂蜡完全溶化后,继续搅拌5分钟,加入山茶油,待温度降至45℃左右,与步骤(1)制得的备用混合油混合,搅拌15分钟后,与步骤(1)制得的备用粉混合,搅拌25分钟,抽真空-0.08MPa脱尽气泡,得囊芯料液备用;
(4)压制成型:对压丸机进行调试,浇模、注芯料、测量丸差符合1±7.5%,查外观胶皮两边薄厚一致、接口牢固,并在每60min核对一次,在温度24℃、湿度40%的条件下,将步骤(2)制得的凝胶液和步骤(3)制得的囊芯料液输至压丸机,将压丸机压制出的糖果用输送带输送到滚笼中,定型时间1h,得压制糖果;
(5)干燥:将步骤(4)得到的压制糖果,每隔2小时轻翻胶糖果1次,通风干燥10小时以上,即得复合凝胶糖果。
实施例5
本实施例提供了一种复合凝胶糖果,是由下列组分按照质量比例混合制成:明胶255份、甘油122.40份、纯化水255份、麦芽糖醇15份、山茶油80 份、碧根果油30份、茶黄素20份、儿茶素120份、迷迭香油5份、红花籽油 30份、花椒油5份、亚麻籽油35份、姜油5份和蜂蜡15份。
制备所述的复合凝胶糖果的方法,其制备工艺方法如下:
(1)原料预处理:将茶黄素、儿茶素混合均匀过100目筛得备用粉;碧根果油、迷迭香油、花椒油、红花籽油、姜油混合均匀得备用混合油;
(2)凝胶液的制备:麦芽糖醇加入五分之二纯化水溶解备用,将甘油和剩余的纯化水混合,再将溶解好的麦芽糖加热熬煮搅拌,70℃时,投入明胶,并继续加热至75℃,保温搅拌约1小时,抽真空-0.07Mpa脱尽气泡,抽真空约30分钟后放气,80目过滤,静置5小时,制得凝胶液,并于55℃保温备用;
(3)囊芯料液的制备:将亚麻籽油加热到75℃,开启搅拌桨,投入蜂蜡,待蜂蜡完全溶化后,继续搅拌5分钟,加入山茶油,待温度降至45℃左右,与步骤(1)制得的备用混合油混合,搅拌15分钟后,与步骤(1)制得的备用粉混合,搅拌25分钟,抽真空-0.07MPa脱尽气泡,得囊芯料液备用;
(4)压制成型:对压丸机进行调试,浇模、注芯料、测量丸差符合1±7.5%,查外观胶皮两边薄厚一致、接口牢固,并在每60min核对一次,在温度20℃、湿度35%的条件下,将步骤(2)制得的凝胶液和步骤(3)制得的囊芯料液输至压丸机,将压丸机压制出的糖果用输送带输送到滚笼中,定型时间1h,得压制糖果;
(5)干燥:将步骤(4)得到的压制糖果,每隔2小时轻翻胶糖果1次,通风干燥10小时以上,即得复合凝胶糖果。
上述制备方法的工艺关键控制点如下:
1、溶糖:将麦芽糖醇加热至完全溶解;
2、控制投入明胶时的温度,70℃左右方可投胶;投胶后控制温度在75℃左右,搅拌约1小时;
3、抽真空控制真空度(-0.06~-0.08)Mpa,时间30分钟左右;
4、压制、定型工序;
5、压制过程控制装量,装量差异限度±7.5%;
6、操作室控制温度在(18~24)℃,相对湿度在(30~40)%;
7、干燥工序:干燥10小时以上。及时翻糖果,防止糖果粘连;
8、灯检:将干燥好的糖果放在灯检机上,人工将不合格糖果选出,合格糖果待包装。
对比例1
本对比例与实施例3的唯一区别在于:步骤(2)70℃时投入明胶,并继续搅拌1小时。
对比例2
本对比例与实施例3的唯一区别在于:步骤(4)未进行温湿度控制,随机温度湿度,通过测量温度为15℃,湿度为45%。
感官评价试验
试验方法:通过利用实施例1~5及对比例1~2所述的方法,生产的复合凝胶糖果的囊皮平整度、色泽及口感进行感官评价,结果见表1:
表1复合凝胶糖果的感官评价结果
从上表可以看出,对凝胶液未做升温搅拌处理,进而影响其囊皮表面的平整程度;同时,在压粒时未精确保证温湿度,在成粒时也会极大的影响囊皮的平整和成粒的外观,因此,这些控制点需要更加重视。而对于条件不停的实施例1~5,则能够稳定的保证成品的外观和口感。
以上所述,仅为本发明的具体实施方式,但本发明的保护范围并不局限于此,任何熟悉本技术领域的技术人员在本发明揭露的技术范围内,可轻易想到变化或替换,都应涵盖在本发明的保护范围之内。因此,本发明的保护范围应以所述权利要求的保护范围为准。
Claims (10)
1.一种复合凝胶糖果,其特征在于,是由下列组分按照质量比例混合制成:明胶250~300份、甘油120~130份、纯化水250~300份、麦芽糖醇10~20份、山茶油50~100份、碧根果油10~50份、茶黄素10~50份、儿茶素100~150份、迷迭香油1~10份、红花籽油20~50份、花椒油1~10份、亚麻籽油20~50份、姜油1~10份和蜂蜡10~20份。
2.根据权利要求1所述的一种复合凝胶糖果,其特征在于,是由下列组分按照质量比例混合制成:明胶252~260份、甘油122~128份、纯化水252~280份、麦芽糖醇12~18份、山茶油70~90份、碧根果油20~40份、茶黄素15~40份、儿茶素115~140份、迷迭香油3~8份、红花籽油25~40份、花椒油3~8份、亚麻籽油30~40份、姜油3~8份和蜂蜡12~18份。
3.根据权利要求1所述的一种复合凝胶糖果,其特征在于,是由下列组分按照质量比例混合制成:明胶255份、甘油122.40份、纯化水255份、麦芽糖醇15份、山茶油80份、碧根果油30份、茶黄素20份、儿茶素120份、迷迭香油5份、红花籽油30份、花椒油5份、亚麻籽油35份、姜油5份和蜂蜡15份。
4.根据权利要求1所述的一种复合凝胶糖果,其特征在于,所述的茶黄素的纯度为40%。
5.根据权利要求1所述的一种复合凝胶糖果,其特征在于,所述的儿茶素的纯度为80%。
6.制备权利要求1所述的复合凝胶糖果的方法,其特征在于,其制备工艺方法如下:
(1)原料预处理:将茶黄素、儿茶素混合均匀过100目筛得备用粉;碧根果油、迷迭香油、花椒油、红花籽油、姜油混合均匀得备用混合油;
(2)凝胶液的制备:麦芽糖醇加入三分之一到二分之一纯化水溶解备用,将甘油和剩余的纯化水混合,再将溶解好的麦芽糖加热熬煮搅拌,70℃时,投入明胶,并继续加热至75℃,保温搅拌约1小时,抽真空-0.06~-0.08Mpa脱尽气泡,抽真空约30分钟后放气,静置4~6小时,制得凝胶液,并于50~60℃保温备用;
(3)囊芯料液的制备:将亚麻籽油加热到75℃,开启搅拌桨,投入蜂蜡,待蜂蜡完全溶化后,继续搅拌5分钟,加入山茶油,待温度降至45℃左右,与步骤(1)制得的备用混合油混合,搅拌15分钟后,与步骤(1)制得的备用粉混合,搅拌25分钟,抽真空-0.06~-0.08MPa脱尽气泡,得囊芯料液备用;
(4)压制成型:在温度18~24℃、湿度30~40%的条件下,将步骤(2)制得的凝胶液和步骤(3)制得的囊芯料液输至压丸机,将压丸机压制出的糖果用输送带输送到滚笼中,定型时间1h,得压制糖果;
(5)干燥:将步骤(4)得到的压制糖果,通风干燥10小时以上,即得复合凝胶糖果。
7.根据权利要求6所述的一种复合凝胶糖果的制备方法,其特征在于,所述制备工艺方法如下:
(1)原料预处理:将茶黄素、儿茶素混合均匀过100目筛得备用粉;碧根果油、迷迭香油、花椒油、红花籽油、姜油混合均匀得备用混合油;
(2)凝胶液的制备:麦芽糖醇加入五分之二纯化水溶解备用,将甘油和剩余的纯化水混合,再将溶解好的麦芽糖加热熬煮搅拌,70℃时,投入明胶,并继续加热至75℃,保温搅拌约1小时,抽真空-0.07Mpa脱尽气泡,抽真空约30分钟后放气,静置5小时,制得凝胶液,并于55℃保温备用;
(3)囊芯料液的制备:将亚麻籽油加热到75℃,开启搅拌桨,投入蜂蜡,待蜂蜡完全溶化后,继续搅拌5分钟,加入山茶油,待温度降至45℃左右,与步骤(1)制得的备用混合油混合,搅拌15分钟后,与步骤(1)制得的备用粉混合,搅拌25分钟,抽真空-0.07MPa脱尽气泡,得囊芯料液备用;
(4)压制成型:在温度20℃、湿度35%的条件下,将步骤(2)制得的凝胶液和步骤(3)制得的囊芯料液输至压丸机,将压丸机压制出的糖果用输送带输送到滚笼中,定型时间1h,得压制糖果;
(5)干燥:将步骤(4)得到的压制糖果,通风干燥10小时以上,即得复合凝胶糖果。
8.根据权利要求6所述的一种复合凝胶糖果的制备方法,其特征在于,所述的步骤(2)中放气后,凝胶液进行80目过滤。
9.根据权利要求6所述的一种复合凝胶糖果的制备方法,其特征在于,,进行步骤(4)前,对压丸机进行调试,浇模、注芯料、测量丸差符合1±7.5%,查外观胶皮两边薄厚一致、接口牢固,并在每60min核对一次。
10.根据权利要求6所述的一种复合凝胶糖果的制备方法,其特征在于,所述的步骤(5)的干燥过程中,每隔2小时轻翻胶糖果1次。
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