CN104605121A - Low-sugar eyesight-improving soft candy and preparation method thereof - Google Patents
Low-sugar eyesight-improving soft candy and preparation method thereof Download PDFInfo
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- CN104605121A CN104605121A CN201510032056.XA CN201510032056A CN104605121A CN 104605121 A CN104605121 A CN 104605121A CN 201510032056 A CN201510032056 A CN 201510032056A CN 104605121 A CN104605121 A CN 104605121A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 20
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- 239000000284 extract Substances 0.000 claims abstract description 30
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- 235000000346 sugar Nutrition 0.000 claims abstract description 23
- 230000004438 eyesight Effects 0.000 claims abstract description 21
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- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention belongs to the technical field of food processing and particularly discloses low-sugar eyesight-improving soft candy and a preparation method thereof. The soft candy comprises the following raw materials by weight percent: 45-50% of ultrafine semen cassia powder, 10-15% of kelp extract, 15-20% of stevia rebaudiana extract liquor, 8-12% of starch, 10-12% of water, 2.5-3% of konjac powder and 0.1-0.2% of citric acid. The preparation method comprises the following steps: mixing and stirring the raw materials, boiling in vacuum, performing acid regulation, homogenizing, performing tray reversion and coagulation, performing dicing and tray transfer, performing multi-stage drying, and the like. The low-sugar eyesight-improving soft candy is full, complete, smooth in surface, light yellow in color and luster, rich in elasticity and toughness, moderate in sourness and sweetness and non-sticky to teeth, has aromas and flavors of the raw and auxiliary materials, has effects of low sugar, low heat, capabilities of nourishing the liver and improving eyesight and the like, is low in production cost and simple in process, and has relatively high application and promotion values.
Description
Technical field
The invention belongs to food processing technology field, be specifically related to a kind of low sugar improving eyesight soft sweets and preparation method thereof.
Background technology
Cassia seed is the dry mature seed of pulse family annual herb plant Cassia tora or little Cassia tora.Cassia seed, except containing except carbohydrate, protein, fat, also contains the trace elements iron, zinc, manganese, copper, nickel, cobalt, molybdenum etc. of steroidal compounds, Chrysophanol, archen and needed by human.Cassia seed bitter, sweet and cool in nature, there is the effects such as clearing away the liver-fire, wines used as antirheumatic, tonifying kidney and improving eyesight.Modern pharmacological research confirms, the active ingredient contained by cassia seed has the effects such as immunity moderation, antibacterial, anticancer, hypotensive, adjusting blood lipid and eyesight-improving bowels-relaxing.Cassia seed all has inhibitory action in various degree to staphylococcus aureus, Escherichia coli, pneumococcus etc.; Can act on vagus nerve and produce hypotensive effect, its antihypertensive effect can compare favourably with conventional buck medicine reserpine; The absorption of enteron aisle to cholesterol can be reduced by catharsis effect, and the metabolism of energy feedback regulation low-density lipoprotein; The ophthalmology disease such as myopia and cataract of old people can be prevented and treated; Can significantly reduce low-density lipoprotein, increasing high density lipoprotein, and reduce the content of triglycerides and cholesterol in blood plasma; Can also Antiaggregating activity on platelet.
In view of cassia seed has good health-care efficacy, and aboundresources, cheap, the present invention is that primary raw material makes soft sweets with cassia seed, further enhance the health-care effect of cassia seed, for exploitation cassia seed provides new direction as Dietotherapy health food, there is good economic benefit and practice significance.
Summary of the invention
The object of the present invention is to provide a kind of low sugar improving eyesight soft sweets and preparation method thereof, this soft candy product adopts the techniques such as ultramicro grinding, Enzymatic Extraction, milipore filter are concentrated, vacuum infusion, multi stage drying to be prepared from, there is the effects such as low sugar, low-heat, nourishing the liver, improving eyesight, and production cost is low, technique is simple and easy, has larger application and popularization value.
For achieving the above object, the present invention adopts following technical scheme:
A kind of low sugar improving eyesight soft sweets, the percetage by weight of its raw materials used and each raw material is: Cassia tora Ultramicro-powder 45%-50%, Thallus Laminariae (Thallus Eckloniae) extract 10%-15%, stevia rebaudian leaf extract 15%-20%, starch 8%-12%, water 10%-12%, konjaku powder 2.5%-3%, citric acid 0.1%-0.2%, the percetage by weight sum of above-mentioned raw materials is 100%.
Described Cassia tora Ultramicro-powder is by after cassia seed drying, adopts pulverizer coarse crushing, crosses 60 mesh sieves, then puts it into ultramicro grinding in micronizer, reach 15-20 μm to particle diameter.
Described kelp enzymolysis liquid pulverizes after kelp rehydration, after adding the complex enzyme zymohydrolysis of rehydration kelp weight 1.0%-1.5%, concentrates obtain through ultrafiltration membrance filter;
Described complex enzyme is formed by weight 1:1 is composite cellulase and pectase;
The temperature of described enzymolysis is 40-45 DEG C, pH value is 5.0-6.0, enzymolysis time is 2.5-3.0h; Being warming up to 80 DEG C after enzymolysis keeps 5min to carry out going out enzyme.
Described stevia rebaudian leaf extract filters after stevia rebaudian leaf being added its weight 8-10 soak by water 20-30min doubly to obtain.
The preparation method of described low sugar improving eyesight soft sweets specifically comprises the steps:
1) mix and blend: by kelp extract and the mixing of stevia rebaudian leaf extract, add konjaku powder, Cassia tora Ultramicro-powder, stir;
2) vacuum infusion: by the feed liquid after mixing and stirring under vacuum infusion boil to micro-, keep 1min;
3) acid adjustment: by the feed liquid cooling after infusion, add citric acid mixing;
4) homogeneous: adopt homogenizer to carry out homogeneous to feed liquid is evenly fine and smooth to feed liquid;
5) grumeleuse is coiled: the feed liquid after homogeneous is injected the starch model prepared, water mold forming;
6) stripping and slicing moves dish: the bulk according to demand, grumeleuse being cut into different size, moves into drip pan;
7) multi stage drying: the first stage dries 2h with 45-50 DEG C; Second stage dries 8h with 35-40 DEG C; Phase III dries to finished product solid content more than 75% with 25-30 DEG C;
8) pack: quantitative package gets product as requested.
remarkable advantage of the present invention is:
(1) cassia seed has the effects such as clearing away the liver-fire, wines used as antirheumatic, tonifying kidney and improving eyesight, and the active ingredient contained by it has immunity moderation, antibacterial, anticancer, hypotensive, the effect such as adjusting blood lipid and eyesight-improving bowels-relaxing, can prevent and treat the ophthalmology disease such as myopia and cataract of old people; Increasing high density lipoprotein, reduction low-density lipoprotein, significantly reduce the content of triglycerides and cholesterol in blood plasma.Cassia seed adds in gum base by the present invention after ultramicro grinding, be prepared into the leisure food of soft sweets class, can promote that body is to the absorption of ultra micro Cassia tora powder and utilization, not only increases the nutritive effect composition of soft sweets, and can effective relieving eye fatigue, reach the effect that improving eyesight protects the liver.
(2) STEVIA REBAUDIANA, has another name called stevia rebaudianum, sweet chrysanthemum, is herbaceos perennial, and its whole strain contains glucosides, especially the highest with blade sugariness, is about 300 times of sucrose, can makes sweetener, is a kind of of great value sugar crop.Steviol glycoside has high sugariness, the characteristic such as low in calories, nontoxic, and its security has obtained international organization's accreditations such as international FAO and WHO.Show according to experimental study, steviol glycoside not only to human body without any harmful effect, on the contrary, it is hypotensive, the medical value such as strengthening body, treatment diabetes in addition.Long-Time Service can not make people get fat, and suitable especially obesity, diabetes, hypertension, artery sclerosis, dental caries patient use, and its stable in physicochemical property, without Fermented, can extend the shelf-life of steviol glycoside goods.Stevia rebaudian leaf extracts by the present invention, concentrated after add in Cassia tora soft candy product, substitute sucrose, the contour caloric sweeteners of syrup that tradition uses, the problem such as goods clayization, bleed contraction, crystallization sand return using the invert sugars such as sucrose to cause in a large number can be avoided, prepare the low-sugar type soft sweets food of stay in grade.
(3) kelp is through enzymolysis and extraction and concentrated, the fishy smell of kelp can be removed, and dissolution rate and the activity of kelp functional component can be improved, and Thallus Laminariae (Thallus Eckloniae) extract low-heat, middle albumen, high mineral, containing the abundant physiologically active ingredient such as multiple nutritional components and dietary fiber such as iodine, algin, nutrition and the taste of soft sweets can be improved.
(4) konjaku is described as low sugar, low-heat, high fine weight reducing health food.Konjaku powder and starch are combined as the colloid base-material of soft sweets by the present invention, through rational proportion, in conjunction with stevia rebaudian leaf extract and Cassia tora Ultramicro-powder etc., develop the soft sweets goods of low-heat health care, meet the demand in market.
(5) the present invention adopts vacuum infusion, traditional soft sweets production technology can be avoided to boil being mixed into of bubble in process, thus avoid the problem of coarse, the uneven exquisiteness of product; Meanwhile, adopt the soft candy product high resilience of vacuum infusion explained hereafter, toughness, and under vacuum, be more conducive to the Homogeneous phase mixing of soft sweets liquid glucose Central Plains auxiliary material, shorten the infusion time.
(6) relative to the long freeze-day with constant temperature technique of tradition, the present invention adopts multistage combination drying, can make product moisture volatilize evenly, goods are finer and smoother, and profile is better.
(7) the soft sweets sugar prepared by the present invention is full complete, smooth surface, not sticky wrapping paper, light yellow in color, high resilience and toughness, sour-sweet moderate, glutinous tooth, has fragrance and flavour that each supplementary material originally has, and has the effects such as low sugar, low-heat, nourishing the liver, improving eyesight, and its production cost is low, technique is simple and easy, there is larger application and popularization value.
Detailed description of the invention
More being convenient to make content of the present invention understand, below in conjunction with detailed description of the invention, technical solutions according to the invention are described further, but the present invention being not limited only to this.
Embodiment 1
A kind of low sugar improving eyesight soft sweets, its preparation method specifically comprises the steps:
1) preparation of Cassia tora Ultramicro-powder: after cassia seed drying, adopts pulverizer coarse crushing, crosses 60 mesh sieves, then puts it into ultramicro grinding in micronizer, reach 20 μm to particle diameter;
2) preparation of kelp enzymolysis liquid: cellulase and pectase are formed by weight 1:1 is composite; Pulverize after kelp rehydration, add the complex enzyme of rehydration kelp weight 1.0%, in 40 DEG C, pH value be the condition of 6.0 under enzymolysis 2.5h, be warming up to 80 DEG C after enzymolysis and keep 5min to carry out going out enzyme, then obtain through ultrafiltration membrance filter is concentrated;
3) preparation of stevia rebaudian leaf extract: filter after stevia rebaudian leaf being added the soak by water 20min of its weight 8 times and obtain;
4) mix and blend: by kelp extract and the mixing of stevia rebaudian leaf extract, add konjaku powder, Cassia tora Ultramicro-powder, stir;
5) vacuum infusion: by the feed liquid after mixing and stirring under vacuum infusion boil to micro-, keep 1min;
6) acid adjustment: by the feed liquid cooling after infusion, add citric acid mixing;
7) homogeneous: adopt homogenizer to carry out homogeneous to feed liquid is evenly fine and smooth to feed liquid;
8) grumeleuse is coiled: the feed liquid after homogeneous is injected the starch model prepared, water mold forming;
9) stripping and slicing moves dish: the bulk according to demand, grumeleuse being cut into different size, moves into drip pan;
10) multi stage drying: the first stage dries 2h with 45 DEG C; Second stage dries 8h with 40 DEG C; Phase III dries to finished product solid content more than 75% with 30 DEG C;
11) pack: quantitative package gets product as requested.
Raw materials used percetage by weight is: Cassia tora Ultramicro-powder 45%, Thallus Laminariae (Thallus Eckloniae) extract 15%, stevia rebaudian leaf extract 15%, starch 12%, water 10.4%, konjaku powder 2.5%, citric acid 0.1%.
Embodiment 2
A kind of low sugar improving eyesight soft sweets, its preparation method specifically comprises the steps:
1) preparation of Cassia tora Ultramicro-powder: after cassia seed drying, adopts pulverizer coarse crushing, crosses 60 mesh sieves, then puts it into ultramicro grinding in micronizer, reach 18 μm to particle diameter;
2) preparation of kelp enzymolysis liquid: cellulase and pectase are formed by weight 1:1 is composite; Pulverize after kelp rehydration, add the complex enzyme of rehydration kelp weight 1.2%, in 42 DEG C, pH value be the condition of 5.5 under enzymolysis 2.5h, be warming up to 80 DEG C after enzymolysis and keep 5min to carry out going out enzyme, then obtain through ultrafiltration membrance filter is concentrated;
3) preparation of stevia rebaudian leaf extract: filter after stevia rebaudian leaf being added the soak by water 25min of its weight 9 times and obtain;
4) mix and blend: by kelp extract and the mixing of stevia rebaudian leaf extract, add konjaku powder, Cassia tora Ultramicro-powder, stir;
5) vacuum infusion: by the feed liquid after mixing and stirring under vacuum infusion boil to micro-, keep 1min;
6) acid adjustment: by the feed liquid cooling after infusion, add citric acid mixing;
7) homogeneous: adopt homogenizer to carry out homogeneous to feed liquid is evenly fine and smooth to feed liquid;
8) grumeleuse is coiled: the feed liquid after homogeneous is injected the starch model prepared, water mold forming;
9) stripping and slicing moves dish: the bulk according to demand, grumeleuse being cut into different size, moves into drip pan;
10) multi stage drying: the first stage dries 2h with 45 DEG C; Second stage dries 8h with 40 DEG C; Phase III dries to finished product solid content more than 75% with 25 DEG C;
11) pack: quantitative package gets product as requested.
Raw materials used percetage by weight is: Cassia tora Ultramicro-powder 50%, Thallus Laminariae (Thallus Eckloniae) extract 10%, stevia rebaudian leaf extract 16%, starch 10.4%, water 11%, konjaku powder 2.5%, citric acid 0.1%.
Embodiment 3
A kind of low sugar improving eyesight soft sweets, its preparation method specifically comprises the steps:
1) preparation of Cassia tora Ultramicro-powder: after cassia seed drying, adopts pulverizer coarse crushing, crosses 60 mesh sieves, then puts it into ultramicro grinding in micronizer, reach 15 μm to particle diameter;
2) preparation of kelp enzymolysis liquid: cellulase and pectase are formed by weight 1:1 is composite; Pulverize after kelp rehydration, add the complex enzyme of rehydration kelp weight 1.5%, in 45 DEG C, pH value be the condition of 6.0 under enzymolysis 3.0h, be warming up to 80 DEG C after enzymolysis and keep 5min to carry out going out enzyme, then obtain through ultrafiltration membrance filter is concentrated;
3) preparation of stevia rebaudian leaf extract: filter after stevia rebaudian leaf being added the soak by water 30min of its weight 10 times and obtain;
4) mix and blend: by kelp extract and the mixing of stevia rebaudian leaf extract, add konjaku powder, Cassia tora Ultramicro-powder, stir;
5) vacuum infusion: by the feed liquid after mixing and stirring under vacuum infusion boil to micro-, keep 1min;
6) acid adjustment: by the feed liquid cooling after infusion, add citric acid mixing;
7) homogeneous: adopt homogenizer to carry out homogeneous to feed liquid is evenly fine and smooth to feed liquid;
8) grumeleuse is coiled: the feed liquid after homogeneous is injected the starch model prepared, water mold forming;
9) stripping and slicing moves dish: the bulk according to demand, grumeleuse being cut into different size, moves into drip pan;
10) multi stage drying: the first stage dries 2h with 50 DEG C; Second stage dries 8h with 35 DEG C; Phase III dries to finished product solid content more than 75% with 30 DEG C;
11) pack: quantitative package gets product as requested.
Raw materials used percetage by weight is: Cassia tora Ultramicro-powder 48%, Thallus Laminariae (Thallus Eckloniae) extract 10%, stevia rebaudian leaf extract 18.8%, starch 8%, water 12%, konjaku powder 3%, citric acid 0.2%.
The low sugar improving eyesight soft sweets sugar obtained by the inventive method is full complete, smooth surface, not sticky wrapping paper, light yellow in color, high resilience and toughness, sour-sweet moderate, glutinous tooth, has fragrance and flavour that each supplementary material originally has, and there is the effects such as low sugar, low-heat, nourishing the liver, improving eyesight, and its production cost is low, technique is simple and easy, is the new product of a kind of soft sweets processing, there is larger application and popularization value.
The foregoing is only preferred embodiment of the present invention, all equalizations done according to the present patent application the scope of the claims change and modify, and all should belong to covering scope of the present invention.
Claims (5)
1. low sugar improving eyesight soft sweets, it is characterized in that: the percetage by weight of its raw materials used and each raw material is: Cassia tora Ultramicro-powder 45%-50%, Thallus Laminariae (Thallus Eckloniae) extract 10%-15%, stevia rebaudian leaf extract 15%-20%, starch 8%-12%, water 10%-12%, konjaku powder 2.5%-3%, citric acid 0.1%-0.2%, the percetage by weight sum of above-mentioned raw materials is 100%.
2. low sugar improving eyesight soft sweets according to claim 1, is characterized in that: described Cassia tora Ultramicro-powder is by cassia seed crushed after being dried, cross 60 mesh sieves, then its ultramicro grinding are reached 15-20 μm to particle diameter.
3. low sugar improving eyesight soft sweets according to claim 1, is characterized in that: described kelp enzymolysis liquid pulverizes after kelp rehydration, after adding the complex enzyme zymohydrolysis of rehydration kelp weight 1.0%-1.5%, obtain through ultrafiltration membrance filter is concentrated;
Described complex enzyme is formed by weight 1:1 is composite cellulase and pectase;
The temperature of described enzymolysis is 40-45 DEG C, pH value is 5.0-6.0, enzymolysis time is 2.5-3.0h.
4. low sugar improving eyesight soft sweets according to claim 1, is characterized in that: described stevia rebaudian leaf extract filters after stevia rebaudian leaf being added its weight 8-10 soak by water 20-30min doubly to obtain.
5. a preparation method for low sugar improving eyesight soft sweets as claimed in claim 1, is characterized in that: specifically comprise the steps:
1) mix and blend: by kelp extract and the mixing of stevia rebaudian leaf extract, add konjaku powder, Cassia tora Ultramicro-powder stirs;
2) vacuum infusion: by the feed liquid after mixing and stirring under vacuum infusion boil to micro-, keep 1min;
3) acid adjustment: by the feed liquid cooling after infusion, add citric acid mixing;
4) homogeneous: adopt homogenizer to carry out homogeneous to feed liquid is evenly fine and smooth to feed liquid;
5) grumeleuse is coiled: the feed liquid after homogeneous is injected the starch model prepared, water mold forming;
6) stripping and slicing moves dish: the bulk according to demand, grumeleuse being cut into different size, moves into drip pan;
7) multi stage drying: the first stage dries 2h with 45-50 DEG C; Second stage dries 8h with 35-40 DEG C; Phase III dries to finished product solid content more than 75% with 25-30 DEG C;
8) pack: quantitative package gets product as requested.
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| CN107691735A (en) * | 2017-09-28 | 2018-02-16 | 广东亿超生物科技有限公司 | A kind of formula and preparation technology of new type gel candy |
| CN109007214A (en) * | 2018-07-25 | 2018-12-18 | 兴义市农丰农业发展有限公司 | A kind of green tea soft sweets and preparation method thereof |
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Application publication date: 20150513 |