CN114586880A - 一种护眼软糖及其制备方法 - Google Patents
一种护眼软糖及其制备方法 Download PDFInfo
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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
- A23G3/48—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
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- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
- A23G3/0004—Processes specially adapted for manufacture or treatment of sweetmeats or confectionery
- A23G3/0006—Manufacture or treatment of liquids, pastes, creams, granules, shred or powder
- A23G3/001—Mixing, kneading processes
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- A—HUMAN NECESSITIES
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- A23G3/0006—Manufacture or treatment of liquids, pastes, creams, granules, shred or powder
- A23G3/0014—Processes for conditioning, e.g. tempering, cooking, heating, cooling, boiling down, evaporating, degassing, liquefying mass before use or shaping
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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
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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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- A23G3/40—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the fats used
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- Molecular Biology (AREA)
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Abstract
本申请提供一种护眼软糖及其制备方法,具体涉及食品技术领域。具有缓解视疲劳功能的软糖,由原料和制糖辅料组成,以重量比计包括枸杞子100~800重量份、桑椹100~800重量份、大枣50~200重量份、蓝莓果粉200~800重量份、叶黄素酯0.1~1重量份、玉米黄质0.2~0.6重量份、雨生红球藻粉20~80重量份,所述制糖辅料包括明胶、果胶、甜味剂、酸味剂。同时本申请还进一步提供了软糖的制备方法。本申请提供的护眼软糖把传统护眼营养素‑叶黄素酯、玉米黄质和雨生红球藻粉以及对视力同样重要的药食同源原料枸杞子、桑椹、大枣和蓝莓有效结合在一起。针对易发生视疲劳的少年,采用软糖的剂型,能够有效解决产品的口感、便携性、食用方便等问题,具有缓解视疲劳、保护视力健康的作用,可以达到较好的护眼保健效果。
Description
技术领域
本申请涉及一种软糖,特别是涉及一种护眼软糖及其制备方法。
背景技术
我国是近视眼的高发地区,青少年的近视眼患病率呈逐年升高,并有向低龄化、高度数发展的趋势。近年来,随着升学压力的增大、视频终端的普及,超负荷用眼的情况越来越普遍,受视疲劳困扰的数量也越来越庞大,还将对近视眼患病率产生持续影响。因此,开发一种能够有效缓解视疲劳且安全性较高适合的保健品,具有重要的社会意义及经济价值。
目前已有的护眼保健品,有的采用现代有效成分如蓝莓、叶黄素、维生素、虾青素等;有的采用传统中药成分如红花、黄芩、川芎、山楂、党参等;也有的将二者结合。但存在的问题是,现代成分主要作用于眼部,对身体整体状态的调整较少。而在使用传统中药成分时,配方原料种类较多、且选用的原料副作用相对较大,不适合长期食用。
发明内容
鉴于上述背景技术的缺点,本申请旨在提供一种护眼软糖及其制备方法。
在本申请中,采用的传统中药成分为药食同源的枸杞子、桑椹、大枣,与普通食品蓝莓及现代对缓解视疲劳有显著功效的叶黄素酯、玉米黄质、雨生红球藻粉结合,在本申请的制备工艺下,制作成口感优良、便于携带的软糖。本申请的软糖能够有效缓解视疲劳、保护视力,且成分安全性高,口感好,适合少年长期食用。
本申请的护眼软糖由原料组合物和制糖辅料制备而成;
所述原料组合物以重量比计,包括:枸杞子100~800份、桑椹100~800份、大枣50~200份、蓝莓果粉200~800份、叶黄素酯0.1~1份、玉米黄质0.2~0.6份、雨生红球藻粉20~80份;
所述制糖辅料包括:明胶、果胶、甜味剂、酸味剂、香精。
可选地,本申请所述原料组合物以重量比计,包括:
枸杞子200~600份、桑椹200~600份、大枣50~100份、蓝莓果粉300~600份、叶黄素酯0.3~0.7份、玉米黄质0.3~0.5份、雨生红球藻粉40~60份。
可选地,本申请所述原料组合物以重量比计,包括:
枸杞子300~500份、桑椹300~500份、大枣80~100份、蓝莓果粉400~500份、叶黄素酯0.4~0.6份、玉米黄质0.4~0.5份、雨生红球藻粉50~60份。
可选地,本申请所述原料组合物以重量比计,包括:
枸杞子300份、桑椹300份、大枣100份、蓝莓果粉500份、叶黄素酯0.5份、玉米黄质0.4份、雨生红球藻粉60份。
进一步地,本申请所述甜味剂为麦芽糖醇;所述酸味剂为柠檬酸;所述香精为蓝莓香精。
进一步地,本申请所述辅料重量份为明胶80~200份、果胶40~120份、甜味剂100~600份、酸味剂3~12份、香精1~6份。
本申请还提供了所述护眼软糖的制备方法,包括以下步骤:
(1)按配方称取枸杞子、桑椹、大枣,加水煎煮、提取、减压浓缩,得浓缩浸膏;
(2)取适量明胶和果胶,加水溶胀,加热形成明胶溶胶和果胶溶胶并于水浴保温;
(3)按配方称取上述浓缩浸膏、蓝莓果粉、麦芽糖醇、蓝莓香精及适量水,加热至完全溶解,至沸腾时,搅拌熬煮,形成糖液,水浴保温;
(4)于糖液中加入所需量的明胶溶胶和果胶溶胶,及用少量水溶解的柠檬酸、雨生红球藻微粉和玉米黄质、叶黄素酯,搅拌均匀,于50-75℃水浴中静置,排除气泡,倒入模具,冷却至室温,冷却成型,脱模,干燥,即得。
进一步地,所述护眼软糖的制备方法,包括以下步骤:
(1)按配方称取枸杞子、桑椹、大枣,加入8~12倍水煎煮提取1~3次,0.5-1.5h/次;70~80℃减压浓缩至密度为d=1.00~1.30,得浓缩浸膏;
(2)取适量明胶,加水溶胀,在85-95℃下加热形成明胶溶胶并于水浴保温;取适量果胶,加水溶胀,在75-85℃下加热形成果胶溶胶并于水浴保温;
(3)按配方称取浓缩浸膏、蓝莓果粉、麦芽糖醇、蓝莓香精及适量水,加热至完全溶解,至沸腾时,搅拌熬煮、形成糖液,于65-75℃水浴保温;
(4)于糖液中加入所需的明胶溶胶和果胶溶胶,及用少量水溶解的柠檬酸、雨生红球藻微粉和玉米黄质、叶黄素酯,搅拌均匀,于65-75℃水浴中静置,排除气泡,倒入模具,冷却至室温,冷却成型,脱模,干燥,即得。
更进一步地,所述护眼软糖的制备方法,包括以下步骤:
(1)按配方称取枸杞子、桑椹、大枣,加入12倍水煎煮提取3次,1h/次;75℃减压浓缩至密度为d=1.10~1.20,得浓缩浸膏;
(2)取适量明胶,加水溶胀,在90℃下加热形成明胶溶胶并于水浴保温;取适量果胶,加水溶胀,在80℃下加热形成果胶溶胶并于水浴保温;
(3)按配方称取浓缩浸膏、蓝莓果粉、麦芽糖醇、蓝莓香精及适量水,加热至完全溶解,至沸腾时,搅拌熬煮、于70℃水浴保温;
(4)于糖液中加入所需的明胶溶胶和果胶溶胶,及用少量水溶解的柠檬酸、雨生红球藻微粉和玉米黄质、叶黄素酯,搅拌均匀,于70℃水浴中静置,排除气泡,倒入模具,冷却至室温,冷却成型,脱模,干燥,即得。
所述制备方法中的所述干燥的温度为30-40℃,干燥时间为20-30h。
与现有技术相比,本申请具有以下有益效果:
(1)本申请的配方原料数量较少,将传统用药中药食同源的枸杞子、桑椹、大枣与普通食品蓝莓及现代有效成分叶黄素酯、玉米黄质、雨生红球藻粉相结合,来达到缓解视疲劳和保护视力的作用。且本品中不含副作用较强的中药成分,适合少年长期食用。
(2)本申请的制备工艺中,将枸杞子、桑椹、大枣进行水提取,所得的浓缩液直接用于制备软糖,安全性高,并且较大程度地保留了原料的有效成分。制糖过程分多步加入原料成分,而非传统工艺的加入所有组分进行熬煮,在加入叶黄素酯、玉米黄质、雨生红球藻粉等成分时避免了高温,最大限度地保留了这些有效成分的活性。
(3)本申请采用软糖的剂型,使用麦芽糖醇、柠檬酸、蓝莓香精等辅料,有效提升了软糖的口感,迎合了少年的口味需求。
具体实施方式
本申请涉及一种护眼软糖,所述软糖由原料组合物和制糖辅料制备而成;所述原料组合物包括:枸杞子、桑椹、大枣、蓝莓果粉、叶黄素酯、玉米黄质、雨生红球藻粉;所述制糖辅料包括:明胶、果胶、甜味剂、酸味剂、香精。
枸杞子具有滋补肝肾、益精明目的功效,用于虚劳精亏、腰膝酸痛、眩晕耳鸣、阳萎遗精、内热消渴、血虚萎黄、目昏不明,是中医眼科的常用药;桑椹具有滋阴补血、生津润燥的功效,用于肝肾阴虚、眩晕耳鸣、心悸失眠、须发早白、津伤口渴、内热消渴、肠燥便秘;大枣具有补中益气、养血安神的功效,用于脾虚食少,乏力便溏,妇人脏躁。三者配伍,通过滋补肝脾、益精养血达到缓解视疲劳的作用。
蓝莓富含花青素,具有活化视网膜功效,可以强化视力,防止眼球疲劳。
叶黄素是眼睛中黄斑的主要成分,故可预防视网膜黄斑的老化,对视网膜黄复病有预防作用。叶黄素可预防肌肉退化症(ARMD)所导致的盲眼病。眼睛中的叶黄素对紫外线有过滤作用,有保护由日光、电脑等所发射的紫外线所导致的对眼睛和视力的伤害作用。
玉米黄质,亦称玉米黄素,是一种含氧的类胡萝卜素,与叶黄素属同分异构体,玉米黄质具有特异性吸收对视网膜最具损伤性的蓝色光线的作用,从而保护视网膜中央凹的视锥细胞。
雨生红球藻被认为自然界中生产天然虾青素的最好的生物之一,天然虾青素作为类胡萝卜素的一种,是一种超强的抗氧化剂,对眼睛的其抗氧化效果是叶黄素的200倍,是花青素的150倍。虾青素是保护眼睛的最好补充剂,已经被确定为眼疲劳的治疗药,可以防止眼睛遭受光损伤、光感受器细胞损伤、神经节细胞损伤、神经细胞损伤和炎症损伤。
视疲劳(Asthenopia),又称眼疲劳。现代医学认为本病以患者的主观症状为基础,是眼或全身器质性因素与精神(心理)相互交织的综合征,主要症状为视近物不能持久,久则视物昏花,眼球或眶周酸胀疼痛,眼睑重坠痉挛,畏光流泪,复视等,甚至伴有头痛眩晕,恶心、呕吐,颈肩酸痛,失眠,乏力,记忆力减退,精神萎靡等全身症状,故又称为眼疲劳综合征,属于“身心医学”范畴。现代营养学和医学研究表明导致视疲劳产生的原因主要有:自由基学说、视细胞营养物质损耗学说、视网膜损伤学说、视网膜细胞衰老学说。中医学中无视疲劳病,在唐·孙思邈的《千金要方·七窍门》中视其为“肝劳”,发病病机认为劳瞻竭视,暗耗精血。中医理论认为脾主肌肉,故视疲劳也与脾关系密切。
本申请通过枸杞子、桑椹、大枣通过滋补肝脾、益精养血,配以现代有效成分蓝莓果粉、叶黄素酯、玉米黄质、雨生红球藻粉,能达到缓解视疲劳、很好地保护视力作用。
下面将结合本申请实施例,对本申请实施例中的技术方案进行清楚、完整地描述,显然,所描述的实施例是本申请一部分实施例,而不是全部的实施例。基于本申请中的实施例,本领域技术人员在没有做出创造性劳动前提下所获得的所有其他实施例,都属于本申请保护的范围。
下述实施例中的实验方法,如无特殊说明,均为常规方法。
下述实施例中所用的材料、试剂等,如无特殊说明,均可从商业途径得到。
实施例
实施例1
护眼软糖,由原料和制糖辅料组成,原料包括枸杞子800重量份、桑椹800重量份、大枣200重量份、蓝莓果粉800重量份、叶黄素酯1重量份、玉米黄质0.6重量份、雨生红球藻粉80重量份;制糖辅料包括明胶200重量份、果胶120重量份、麦芽糖醇600重量份、柠檬酸12重量份、蓝莓香精6重量份。
按照以下制备方法制备:
(1)按配方称取枸杞子、桑椹、大枣,加入12倍水煎煮提取3次,1h/次;70~75℃减压浓缩至密度d=1.10~1.20(40℃下测定),得浓缩浸膏;
(2)取明胶,加水溶胀,在90℃下加热形成溶胶并于水浴保温;取果胶,加水溶胀,在80℃下加热形成溶胶并于水浴保温;
(3)按配方称取浓缩浸膏、蓝莓果粉、麦芽糖醇、蓝莓香精及少量水,加热至完全溶解,至100℃时,搅拌熬煮、于70℃水浴保温;
(4)于糖液中加入所需的明胶溶胶和果胶溶胶,及用少量水溶解的柠檬酸、雨生红球藻微粉和玉米黄质、叶黄素酯,搅拌均匀,于70℃水浴中静置,排除气泡,倒入模具,冷却至室温,冷却成型,脱模,35℃干燥24h,包装。
实施例2-8
步骤与实施例1相同,不同之处在于原料的重量份数如下表所示:
表1一种护眼软糖各成分的重量比
对比例1-7
步骤与实施例1相同,不同之处在于各组分配比如下表所示:
表2一种护眼软糖各成分的重量比
对比例8-11
步骤与实施例1相同,不同之处在于加入的明胶、果胶、甜味剂、酸味剂、香精的重量份如下表所示:
表3一种护眼软糖各辅料的重量比
名称 | 明胶 | 果胶 | 甜味剂 | 酸味剂 | 香精 |
对比例8 | 200 | 120 | 600 | 12 | 6 |
对比例9 | 80 | 40 | 600 | 12 | 6 |
对比例10 | 200 | 120 | 100 | 3 | 1 |
对比例11 | 80 | 40 | 100 | 3 | 1 |
对比例12
按照已公开的专利CN201810460967一种预防、辅助治疗眼睛疾病的产品及其制备方法中实施例11制备对比例含片。
护眼效果测试
选取85名7-14岁学龄志愿者,平均分成17组,每组志愿者分别每天食用安慰剂、实施例1-8、对比例1-7及对比例12两次,每次2g,4周后让志愿者给出疲劳分值,疲劳分值最高分为5分,最低分为1分,分值越高眼睛越疲劳,计算出疲劳平均分,测试结果如表3所示:
表4护眼效果测试
由表4可以看出,实施例1-8、对比例1-7及对比例12均可以降低志愿者的眼睛疲劳值,且实施例1-8的疲劳平均值均低于对比例。
感官评价
选取25名7-14岁志愿者,分别对实施例1和对比例8-11的整体口感(50分)、弹性(25分)、咀嚼性(25分)进行综合评分,计算出各感官指标的平均分,评价标准及评价结果如表5、6所示:
表5感官评价标准
表6感官评价结果
感官指标 | 实施例1 | 对比例8 | 对比例9 | 对比例10 | 对比例11 |
整体口感 | 43.6 | 41.4 | 40.2 | 42.2 | 43.0 |
弹性 | 21.0 | 22.4 | 17.8 | 21.2 | 18.8 |
咀嚼性 | 22.2 | 24.0 | 20.2 | 24.8 | 20.4 |
总分 | 86.8 | 87.8 | 78.2 | 88.2 | 82.2 |
由感官评价结果可知,实施例1和对比例8-11所得软糖的整体感官指标均较高,对比例8和对比例10因明胶和果胶的加入量多而使软糖具有较大的咀嚼性,但整体口感略弱于实施例1;对比例9和对比例11因明胶和果胶的加入量少而使软糖具有较小的咀嚼性;对比例9因明胶和果胶的加入量少,且甜味剂、酸味剂、香精的加入量多,使得产品整体口感略差;故本发明在各辅料用量范围内,均可制得口感好、具有缓解视疲劳的软糖,且通过优选,可制得口感最佳的软糖。
以上对本申请实施例进行了详细介绍,本文中应用了具体个例对本申请的原理及实施方式进行了阐述,以上实施例的说明仅用于帮助理解本申请的方法及其核心思想。同时,本领域技术人员依据本申请的思想,基于本申请的具体实施方式及应用范围上做出的改变或变形之处,都属于本申请保护的范围。综上所述,本说明书内容不应理解为对本申请的限制。
Claims (10)
1.一种护眼软糖,其特征在于,所述软糖由原料组合物和制糖辅料制备而成;
所述原料组合物以重量比计,包括:枸杞子100~800份、桑椹100~800份、大枣50~200份、蓝莓果粉200~800份、叶黄素酯0.1~1份、玉米黄质0.2~0.6份、雨生红球藻粉20~80份;
所述制糖辅料包括:明胶、果胶、甜味剂、酸味剂、香精。
2.根据权利要求1所述的软糖,其特征在于,所述原料组合物以重量比计,包括:
枸杞子200~600份、桑椹200~600份、大枣50~100份、蓝莓果粉300~600份、叶黄素酯0.3~0.7份、玉米黄质0.3~0.5份、雨生红球藻粉40~60份。
3.根据权利要求1所述的软糖,其特征在于,所述原料组合物以重量比计,包括:
枸杞子300~500份、桑椹300~500份、大枣80~100份、蓝莓果粉400~500份、叶黄素酯0.4~0.6份、玉米黄质0.4~0.5份、雨生红球藻粉50~60份。
4.根据权利要求1所述的软糖,其特征在于,所述原料组合物以重量比计,包括:
枸杞子300份、桑椹300份、大枣100份、蓝莓果粉500份、叶黄素酯0.5份、玉米黄质0.4份、雨生红球藻粉60份。
5.根据权利要求1所述的软糖,其特征在于,所述甜味剂为麦芽糖醇;所述酸味剂为柠檬酸;所述香精为蓝莓香精。
6.根据权利要求1所述的软糖,其特征在于,所述辅料为明胶80~200重量份、果胶40~120重量份、甜味剂100~600重量份、酸味剂3~12重量份、香精1~6重量份。
7.权利要求6所述软糖的制备方法,其特征在于,包括以下步骤:
按配方称取枸杞子、桑椹、大枣,加水煎煮、提取、减压浓缩,得浓缩浸膏;
取明胶和果胶,加水溶胀,加热形成明胶溶胶和果胶溶胶并于水浴保温;
按配方称取上述浓缩浸膏、蓝莓果粉、麦芽糖醇、蓝莓香精及水,加热至完全溶解,至沸腾时,搅拌熬煮,形成糖液,水浴保温;
于糖液中加入所需量的明胶溶胶和果胶溶胶,及用少量水溶解的柠檬酸、雨生红球藻微粉和玉米黄质、叶黄素酯,搅拌均匀,于50-75℃水浴中静置,排除气泡,倒入模具,冷却至室温,冷却成型,脱模,干燥,即得。
8.权利要求7所述的制备方法,其特征在于,包括以下步骤:
按配方称取枸杞子、桑椹、大枣,加入8~12倍水煎煮提取1~3次,0.5-1.5h/次;70~80℃减压浓缩至密度为d=1.00~1.30,得浓缩浸膏;
取明胶,加水溶胀,在85-95℃下加热形成明胶溶胶并于水浴保温;
取果胶,加水溶胀,在75-85℃下加热形成果胶溶胶并于水浴保温;
按配方称取浓缩浸膏、蓝莓果粉、麦芽糖醇、蓝莓香精及水,加热至完全溶解,至100℃时,搅拌熬煮、形成糖液,于65-75℃水浴保温;
于糖液中加入所需的明胶溶胶和果胶溶胶,及用少量水溶解的柠檬酸、雨生红球藻微粉和玉米黄质、叶黄素酯,搅拌均匀,于65-75℃水浴中静置,排除气泡,倒入模具,冷却至室温,冷却成型,脱模,干燥,即得。
9.根据权利要求7所述的制备方法,其特征在于,包括以下步骤:
按配方称取枸杞子、桑椹、大枣,加入12倍水煎煮提取3次,1h/次;75℃减压浓缩至密度为d=1.10~1.20,得浓缩浸膏;
取明胶,加水溶胀,在90℃下加热形成明胶溶胶并于水浴保温;
取果胶,加水溶胀,在80℃下加热形成果胶溶胶并于水浴保温;
按配方称取浓缩浸膏、蓝莓果粉、麦芽糖醇、蓝莓香精及水,加热至完全溶解,至100℃时,搅拌熬煮、于70℃水浴保温;
于糖液中加入所需的明胶溶胶和果胶溶胶,及用少量水溶解的柠檬酸、雨生红球藻微粉和玉米黄质、叶黄素酯,搅拌均匀,于70℃水浴中静置,排除气泡,倒入模具,冷却至室温,冷却成型,脱模,35℃干燥24h,即得。
10.根据权利要求7所述的制备方法,其特征在于,所述干燥的温度为30-40℃,干燥时间为20-30h。
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