CN114794294A - Golden roxburgh rose nutritional soft sweet and preparation method thereof - Google Patents
Golden roxburgh rose nutritional soft sweet and preparation method thereof Download PDFInfo
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- CN114794294A CN114794294A CN202210638484.7A CN202210638484A CN114794294A CN 114794294 A CN114794294 A CN 114794294A CN 202210638484 A CN202210638484 A CN 202210638484A CN 114794294 A CN114794294 A CN 114794294A
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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
- 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
- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
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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
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
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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
- A23G3/44—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing peptides or proteins
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
The invention discloses golden roxburgh rose nutritional soft sweets and a preparation method thereof, wherein the nutritional soft sweets comprise the following nutritional components in parts by mass: 15-25% of rosa roxburghii, 5-15% of edible gelatin and 35-45% of syrup, and the balance of water, wherein the edible gelatin is edible gelatin with gelatin freezing force of 160-200 g, and the syrup is prepared by decocting sucrose. The nutritional soft sweets prepared by the method disclosed by the invention take high-quality Rosa roxburghii as a main functional component, adopt a slurry form and edible gelatin as gels, and adopt white granulated sugar as syrup to prepare the soft sweets, have the advantages of moderate hardness, good elasticity, no sticking to teeth, low loss of effective components, good dispersibility in the soft sweets, no bitter taste of the Rosa roxburghii, unique taste and easiness in absorption, can supplement nutrient substances necessary for a human body, accords with the pursuit of modern people on nature, safety, green, nutrition and health, and is suitable for popularization and application.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to golden roxburgh rose nutritional soft sweets and a preparation method thereof.
Background
The rosa roxburghii tratt is a new variety rosa roxburghii tratt researched by linke in Anshu city, Guizhou province for many years, is called as smooth branch seedless rosa roxburghii tratt or seedless rosa roxburghii tratt, is a fruit tree which is premature, high in yield, developed in root system and vigorous in growth, and is rich in various amino acids, vitamins and mineral nutrient elements. The fruits can be processed into fruit juice, fruit wine, beverage, preserved fruit, jam, soft sweets and other products besides fresh food, and the fruit has high nutritional value and various medical health care effects and high development and utilization values.
The soft candy is soft, elastic and tough, mainly comprises sugar and gel, and is very suitable for the preference of consumers. With the improvement of living and consumption level of people, consumption concept changes, the quality requirement of people on the soft sweets is higher and higher, people can purchase the soft sweets no longer only depending on the aspects of color and taste, more people can develop towards high-grade and high-grade directions, and people tend to select functional products. Therefore, the nutritional ingredients can be properly added into the soft sweets to prepare the nutritional soft sweets, which not only is the research and development direction of novel soft sweets, but also conforms to the modern health concept of people.
Disclosure of Invention
Aiming at the problems in the background art, the invention aims to provide the soft sweets rich in various natural nutrients, which are prepared from the golden roxburgh rose serving as the raw material, have moderate hardness and good elasticity, do not stick to teeth, have the health-care function of the golden roxburgh rose, do not contain the bitter taste of the golden roxburgh rose, have unique taste and easy absorption, and can supplement nutrient substances required by a human body, in particular to the golden roxburgh rose nutritional soft sweets and the preparation method thereof.
In order to solve the technical problems, the technical scheme adopted by the invention is as follows: the rosa roxburghii tratt nutritional soft sweet comprises the following nutritional components in parts by mass: 15-25% of rosa roxburghii, 5-15% of edible gelatin and 35-45% of syrup, and the balance of water, wherein the edible gelatin is edible gelatin with gelatin freezing force of 160-200 g, and the syrup is prepared by decocting sucrose.
Furthermore, the golden roxburgh rose nutritional soft sweet provided by the invention comprises the following nutritional components in parts by mass: 15-20% of rosa roxburghii, 10-15% of edible gelatin and 38-42% of syrup, and the balance of water, wherein the edible gelatin is edible gelatin with gelatin freezing force of 170-190 g, and the syrup is prepared by decocting white granulated sugar.
Furthermore, the golden roxburgh rose nutritional soft sweet provided by the invention comprises the following nutritional components in parts by mass: the rosa roxburghii tratt is 18 percent, the edible gelatin is 13 percent, the syrup is 40 percent, and the balance is water, wherein the edible gelatin is the edible gelatin with the gelatin freezing force of 180g, and the syrup is prepared by decocting white granulated sugar.
The invention also discloses a preparation method of the golden roxburgh rose nutritional soft sweets, which comprises the steps of preparing golden roxburgh rose into slurry, filtering, collecting filtrate to obtain golden roxburgh rose slurry, adding gelatin solution into the golden roxburgh rose slurry, heating and decocting the syrup, mixing and blending uniformly, pouring the mixture into a mould for casting, drying and cooling, and demoulding to obtain the golden roxburgh rose nutritional soft sweets.
Further, the preparation method of the golden roxburgh rose nutritional soft sweet comprises the following steps:
(1) preparing golden roxburgh rose pulp: cleaning Rosa roxburghii, removing thorns and kernels, adding appropriate amount of clear water into Rosa roxburghii, mixing, pulping in a pulverizer, collecting pulp, filtering the collected pulp with a gauze, and collecting filtrate to obtain Rosa roxburghii pulp for later use;
(2) preparing a gelatin solution: mixing edible gelatin with water to obtain gelatin solution, and keeping the temperature for later use;
(3) preparing syrup: dissolving white granulated sugar in water to form slurry, decocting the slurry at the temperature of 110-120 ℃, and stopping decocting sugar when the slurry is sticky to obtain syrup;
(4) mixing, blending and pouring: adding gelatin solution and syrup into the Rosa roxburghii Tratt slurry, mixing and stirring uniformly, and pouring into a mould to form gel;
(5) drying and demolding: drying at 40-50 ℃ for 8-12 h, naturally cooling, demoulding, and packaging by conventional method to obtain the soft candy product.
Further, in the preparation method of the golden roxburgh rose nutritional soft sweets, in the process of preparing the gelatin solution in the step (2), the selected edible gelatin and water are mixed according to the weight ratio of 1: 2-3, and the gelatin solution is formed after soaking and dissolving, wherein the temperature of the water is 60 ℃ warm water.
Further, the preparation method of the golden roxburgh rose nutritional soft sweets comprises the steps of mixing white granulated sugar and water according to the weight ratio of 1: 3-4 in the syrup preparation process in the step (3), dissolving the white granulated sugar with water to form slurry, decocting the slurry at the temperature of 115-118 ℃, stopping decocting until the solid content is 35-40 wt% in the decocting process, further evaporating the water in the syrup by using waste heat, and preserving heat for later use when the syrup is cooled to 70-80 ℃.
Further, the preparation method of the golden roxburgh rose nutritional soft sweets comprises the step of (4) mixing, blending and pouring, wherein the temperature of mixing and stirring is not higher than 65 ℃; and (3) further evaporating and reducing the water content in the stirring process, and stirring until the solid content of the rosa roxburghii tratt is 15-20 wt%, the solid content of the gelatin is 10-15 wt%, and the solid content of the syrup is 38-42 wt%.
Further, the preparation method of the golden roxburgh rose nutritional soft sweets, provided by the invention, has the advantage that in the drying and demolding process in the step (5), the drying time is 10 hours at the temperature of 45 ℃.
Compared with the prior art, the golden roxburgh rose nutritional soft sweet and the preparation method thereof have the beneficial effects that: through a large amount of formula screening and process improvement, high-quality rosa roxburghii tratt is used as a main functional component, a slurry form and edible gelatin are used as gels, white granulated sugar is used as syrup to prepare the soft sweets, the prepared soft sweets are moderate in hardness, good in elasticity, free of sticking to teeth, low in loss of effective components, capable of retaining the effective components of rosa roxburghii tratt to the maximum extent, good in dispersity in the soft sweets, free of the bitter taste of rosa roxburghii tratt, unique in taste, easy to absorb, capable of supplementing nutrient substances necessary for a human body, capable of meeting the pursuit of modern people for nature, safety, green, nutrition and health, and suitable for popularization and application.
Drawings
FIG. 1 is a graph showing the effect of gelatin freezing force on the texture characteristics of a golden roxburgh rose nutritional jelly;
FIG. 2 is a graph comparing the effect of gelatin freezing force on the deformation resistance of rosa roxburghii tratt nutritional fondant.
Detailed Description
In order to more fully explain the implementation of the present invention and to make the objects, technical solutions and advantages of the embodiments of the present invention more apparent, the technical solutions in the embodiments of the present invention will be clearly and completely described below. The examples, in which specific conditions are not specified, were conducted under conventional conditions or conditions recommended by the manufacturer. The reagents or instruments used are not indicated by the manufacturer, and are all conventional products available commercially.
Example 1
A golden roxburgh rose nutritional soft sweet comprises the following formula: 40 kg of rosa roxburghii tratt, 5 kg of edible gelatin and 35 kg of white granulated sugar. Firstly, cleaning rosa roxburghii tratt, removing thorns and kernels, then selecting 15 kg of rosa roxburghii tratt as a raw material, wherein the edible gelatin is edible gelatin with gelatin freezing force of 160, the preparation method of the rosa roxburghii tratt nutritional soft sweets comprises the steps of preparing rosa roxburghii tratt into slurry, filtering, collecting filtrate to obtain rosa roxburghii tratt slurry, then adding gelatin solution and heated and decocted syrup into the rosa roxburghii tratt slurry, mixing and blending uniformly, pouring into a mould for casting, drying and cooling, and demoulding to obtain the rosa roxburghii tratt nutritional soft sweets. The method specifically comprises the following steps:
(1) preparing golden roxburgh rose pulp: cleaning rosa roxburghii tratt, removing thorns and kernels, selecting 15 kg rosa roxburghii tratt as a raw material, adding a proper amount of clear water into the rosa roxburghii tratt, mixing, putting the rosa roxburghii tratt into a crusher for pulping, collecting pulp, filtering the collected pulp by using a piece of warp cloth, and collecting filtrate to obtain rosa roxburghii tratt pulp for later use;
(2) preparing a gelatin solution: mixing edible gelatin and water at a weight ratio of 1:2, soaking and dissolving to form gelatin solution, and keeping the temperature for later use, wherein the temperature of the water is 60 ℃;
(3) preparing syrup: mixing white granulated sugar and water according to a weight ratio of 1:3, dissolving the white granulated sugar with the water to form slurry, decocting the slurry at 110-120 ℃, and stopping decocting until the solid content is 35-40 wt% in the decocting process to obtain syrup; then, further evaporating the moisture in the syrup by utilizing the waste heat, cooling to 70-80 ℃, and preserving the heat for later use;
(4) mixing, blending and pouring: adding gelatin solution and syrup into the Rosa roxburghii slurry, mixing and stirring uniformly, and pouring into a mold for gel forming; wherein the temperature of mixing and stirring is not higher than 65 ℃; and (3) further evaporating and reducing the water content in the stirring process, and stirring until the solid content of the rosa roxburghii tratt is 15-20 wt%, the solid content of the gelatin is 10-15 wt%, and the solid content of the syrup is 38-42 wt%.
(5) Drying and demolding: drying at 40-50 ℃ for 8-12 h, naturally cooling, demoulding, and packaging by conventional method to obtain the soft candy product.
Example 2:
a golden roxburgh rose nutritional soft sweet comprises the following formula: the formula is as follows: 40 kg of rosa roxburghii tratt, 15 kg of edible gelatin and 45 kg of white granulated sugar. Firstly, cleaning rosa roxburghii tratt, removing thorns and kernels, then selecting 25 kg of rosa roxburghii tratt as a raw material, wherein the edible gelatin is edible gelatin with gelatin freezing force of 170, the preparation method of the rosa roxburghii tratt nutritional soft sweets comprises the steps of preparing rosa roxburghii tratt into slurry, filtering, collecting filtrate to obtain rosa roxburghii tratt slurry, then adding gelatin solution and heated and decocted syrup into the rosa roxburghii tratt slurry, mixing and blending uniformly, pouring into a mould for casting, drying and cooling, and demoulding to obtain the rosa roxburghii tratt nutritional soft sweets. The method specifically comprises the following steps:
(1) preparing golden roxburgh rose pulp: cleaning Rosa roxburghii, removing thorns and kernels, adding appropriate amount of clear water into Rosa roxburghii, mixing, pulping in a pulverizer, collecting pulp, filtering the collected pulp with a gauze, and collecting filtrate to obtain Rosa roxburghii pulp for later use;
(2) preparing a gelatin solution: mixing edible gelatin and water at a weight ratio of 1:3, soaking and dissolving to form gelatin solution, and keeping the temperature for later use, wherein the temperature of the water is 60 ℃;
(3) preparing syrup: mixing white granulated sugar and water according to a weight ratio of 1:4, dissolving the white granulated sugar with the water to form slurry, decocting the slurry at 115-118 ℃, and stopping decocting until the solid content is 35-40 wt% in the decocting process to obtain syrup; then, further evaporating the moisture in the syrup by utilizing the waste heat, cooling to 70-80 ℃, and preserving the heat for later use;
(4) mixing, blending and pouring: adding gelatin solution and syrup into the Rosa roxburghii slurry, mixing and stirring uniformly, and pouring into a mold for gel forming; wherein the temperature of mixing and stirring is not higher than 65 ℃; and (3) further evaporating and reducing the water content in the stirring process, and stirring until the solid content of the rosa roxburghii tratt is 15-20 wt%, the solid content of the gelatin is 10-15 wt%, and the solid content of the syrup is 38-40 wt%.
(5) Drying and demolding: drying at 45 deg.C for 10 hr, naturally cooling, demolding, and packaging by conventional method to obtain the final product.
Example 3: a golden roxburgh rose nutritional soft sweet comprises the following formula: 40 kg of rosa roxburghii tratt, 13 kg of edible gelatin and 40 kg of white granulated sugar. Firstly, washing the rosa roxburghii tratt, removing thorns and kernels, and then selecting 18 kg of rosa roxburghii tratt as a raw material, wherein the edible gelatin is selected from edible gelatin with gelatin freezing force of 180.
The preparation method is the same as that of example 2.
Example 4: a golden roxburgh rose nutritional soft sweet comprises the following formula: the formula is as follows: 40 kg of rosa roxburghii tratt, 10 kg of edible gelatin and 38 kg of white granulated sugar. Firstly, washing the rosa roxburghii tratt, removing thorns and kernels, and then selecting 20 kilograms of rosa roxburghii tratt as a raw material, wherein the edible gelatin is selected from edible gelatin with gelatin freezing force of 190.
The preparation method is the same as that of example 2.
Example 5: a rosa roxburghii tratt nutritional soft sweet comprises the following formula: 40 kg of rosa roxburghii tratt, 8 kg of edible gelatin and 42 kg of white granulated sugar. Firstly, cleaning rosa roxburghii tratt, removing spines and pits, and then selecting 15 kg rosa roxburghii tratt as a raw material, wherein the edible gelatin is edible gelatin with gelatin freezing force of 200.
The preparation method is the same as that of example 2.
In order to illustrate the preparation process of the rosa roxburghii tratt nutritional soft sweets, detailed description is given below in terms of formula screening and process improvement:
the method is respectively tested from three aspects of gelatin freezing force, deformation resistance and sensory quality evaluation, wherein the texture analysis comprises the following steps: the hardness and the elasticity index of the gelatin are analyzed and determined by a CT3 texture analyzer, and the determination mode is TPA texture analysis. During the measurement, the room temperature was controlled at 25 ℃. Wherein the parameter settings of the texture analyzer are shown in table 1:
TABLE 1 texture analyzer parameter settings
| Probe head | Degree of measurement | Initial velocity | Speed of measurement | Speed of return | Type of trigger | Data acquisition rate |
| Tall/100 | Gel thickness 40.00% | 0.50 mm/s | 1.00 mm/s | 1.00 mm/s | Auto-5.00g | 100.00pps |
And the deformation resistance: the prepared golden roxburgh rose nutritional soft sweets are placed in a sealed plastic freshness protection bag, are horizontally placed in a constant temperature and humidity experiment box, are kept warm for 24 hours at the temperature of 37 ℃, and then are measured for the height change of the cross section of the golden roxburgh rose nutritional soft sweets, wherein the height is H1 mm before heat preservation, and the height is H2 mm after heat preservation. The deformation resistance is determined by the following formula, the deformation resistance is = H2/H1 x 100%
Sensory quality evaluation test: sensory evaluation groups consisting of 15 experienced food professionals were used to perform sensory evaluation of the rosa roxburghii tratt nutritional fondant using appearance, color, texture, taste, hardness, elasticity, mouthfeel, status, etc. as indicators, and the sensory evaluation scores of the rosa roxburghii tratt fondant are shown in table 2.
TABLE 2 sensory evaluation score table for rosa roxburghii tratt nutritious soft sweets
| Item | Require that | Score value | Evaluation criteria |
| Appearance and color | Good transparency and uniform color | 0—10 | 8-10 min: brightness, 5-7 min: generally, the score of 5 is as follows: darkness |
| Tissue structure | Uniform thickness, smoothness and uniformity | 0—15 | 11-15 points: even, 5-10 min: typically 5 points are as follows: unevenness of |
| Taste of the product | Moderate sweetness, fruit taste of Rosa roxburghii Tratt, no peculiar smell | 0—20 | 14-20 min: suitably, between 7 and 13 points: partial acid, 7 min below: sweet taste |
| Hardness of hardness | Moderate hardness | 0—10 | 8-10 min: moderate, 5-7 points: slightly soft, 5 points below: is hard to be |
| Elasticity | Good elasticity and non-sticking to teeth | 0—15 | 11-15 points: moderate, 5-10 points: hard, 5 points below: is soft |
| Taste of the product | Fine and smooth without graininess | 0—20 | 14-20 min: smooth, 7-13 points: smoother, 7 points below: roughness of |
| Status of state | It is suitable for corresponding product, and has no mildew and no foreign body visible in normal vision | 0-10 | 8-10 min: no foreign matter, 5-7 points: foreign matter is present, and the score is 5 below: mildew of |
Influence of different gelatin freezing power on rosa roxburghii tratt nutritional soft sweets
The gelatin freezing force is selected to be 160g, 170g, 180g, 190g and 200g for testing, and the preparation method is according to the method of the invention.
1. The effect of the gelatin freezing force on the quality of the rosa roxburghii tratt nutritional soft sweets is tested, the result is shown in fig. 1, and as the gelatin freezing force is increased, the hardness and the elasticity index of the rosa roxburghii tratt nutritional soft sweets are gradually increased, and when the gelatin freezing force is increased from 160g to 200g, the gel hardness is increased along with the increase of the freezing force, and the increase reaches 32.6%; when the freezing force of the gelatin is improved from 160g to 200g, the elasticity index is only increased by 3.7 percent. The reason why the hardness of the rosa roxburghii tratt nutritional soft sweets is increased is presumably that the average molecular weight is increased due to the increase of the freezing force of the gelatin, so that the intermolecular attraction is enhanced, the spatial structure is more orderly, and the hardness is increased along with the increase of the freezing force of the gelatin. The gel structure formed by the gelatin is a network structure of a ternary spirochete formed by glycine-proline-hydroxyproline in gelatin molecules through intramolecular and intermolecular hydrogen bonds, and has good elasticity, so that the gel of the rosa roxburghii nutritional soft sweets has a high elasticity index. The rosa roxburghii tratt nutritional soft candy has the advantages that the hardness is higher, the taste is harder, the hardness is lower, the taste is softer, the hardness and the elasticity index are comprehensively considered, and the gelatin freezing force of 190 g-180 is more suitable.
2. The effect of gelatin freezing force on the deformation resistance of the rosa roxburghii tratt nutritional jelly was tested, and the result is shown in fig. 2, and it can be seen from fig. 2 that as the gelatin freezing force is increased from 160g to 200g, the deformation resistance of the rosa roxburghii tratt nutritional jelly is increased from 65.67% to 76.17%, which is probably because the higher the gelatin freezing force, the larger the average molecular weight, the higher the melting point of the gel, and the more easily an ordered three-dimensional helical structure is formed in the gelation process, so the deformation resistance is increased, wherein when the gelatin freezing force is higher than 190g, the effect of the molecular weight continuing to increase on the gel is relatively small. Therefore, in consideration of the deformation resistance of the rosa roxburghii tratt nutritional soft sweets, the requirement of the product on thermal stability can be met when the freezing force of the gelatin is 180-90 g.
3. The effect of gelatin freezing force on sensory quality of the rosa roxburghii nutritional fondant was tested and the results are shown in table 3:
TABLE 3 influence of gelatin freezing strength on sensory quality of rosa roxburghii tratt nutritional fondant
| Frozen strength of gelatin (g) | 160 | 170 | 180 | 190 | 200 |
| Composite score | 41 | 41 | 59 | 82 | 76 |
As can be seen from the above table, the freezing degree of the rosa roxburghii tratt nutritional soft sweets is gradually increased along with the increase of the freezing force of the gelatin, and the soft and hard soft sweets are moderate and have good mouthfeel when the freezing force of the gelatin is 180-190 g. The chewiness of the product improved with the increase in freezing power, and at a freezing power of 200g, the product was chewy but had a hard texture. This is because hardness is significantly increased and the elasticity index is slightly increased as freezing force is increased, and chewiness is a result of the combined action of hardness, elasticity index, and the like.
Secondly, the influence of the addition amount of gelatin on the rosa roxburghii tratt nutritional soft sweets
The effect of the addition amount of gelatin on the rosa roxburghii tratt fondant according to the preparation method of the present invention is shown in table 4.
TABLE 4 influence of gelatin addition on the nutritive soft golden roxburgh rose candy
| Gelatin addition amount | 1% | 3% | 5% | 7% | 9% | 11% | 13% | 15% |
| Composite score | 0 | 0 | 32 | 45 | 68 | 76 | 80 | 81 |
As can be seen from the above table, when the addition amount of the gelatin is less than 3%, the rosa roxburghii tratt nutritional soft sweets are in a non-formable state, so that no fraction is available; when the addition amount of the gelatin is 5-7%, the soft sweets are too thin to be molded, have no original taste of the soft sweets, have poor mouthfeel and cannot be completely solidified; when the adding amount is 9-11%, the taste of the soft candy is still soft and easy to taste, but the soft candy is gradually and completely solidified; when the addition amount is about 13%, the golden roxburgh rose nutritional soft sweets have good taste and elasticity; when the gelatin dosage reaches 15%, the rosa roxburghii tratt nutritional soft sweets still have elasticity but have hard mouthfeel. When the addition amount of the gelatin is 13%, the rosa roxburghii tratt nutritional soft candy is optimal in taste and highest in score.
Thirdly, the influence of the addition amount of the syrup on the rosa roxburghii tratt nutritional soft sweets
The effect of the addition amount of the syrup on the rosa roxburghii tratt nutritional soft sweets is shown in table 5.
TABLE 5 influence of syrup addition on Rosa roxburghii Tratt nutritional fondant
| The addition amount of syrup is% | 25% | 30% | 35% | 40% | 45% | 50% |
| Composite score | 58 | 62 | 84 | 91 | 78 | 73 |
As can be seen from the table above, comparison of different addition amounts shows that when the addition amount of the syrup is 40%, the sweetness is proper, the mouthfeel is good, and the score is high.
Influence of addition amount of Rosa roxburghii pulp on Rosa roxburghii nutritional soft sweets
The influence of the addition amount of the rosa roxburghii tratt pulp on the rosa roxburghii tratt nutritional soft sweets is shown in table 6.
TABLE 6 influence of the amount of fructus Rosae Normalis slurry on taste of fructus Rosae Normalis soft candy
| The addition amount of the golden roxburgh rose pulp is% | 5 | 10 | 15 | 20 | 25 | 30 |
| Composite score | 53 | 74 | 90 | 92 | 66 | 47 |
The above table shows that with the increase of the addition amount of the golden roxburgh rose pulp, the fruity taste of the golden roxburgh rose nutritional soft sweets is improved, and when the addition amount reaches 15-20%, the sensory scores of the golden roxburgh rose nutritional soft sweets are consistent and higher. When the addition amount is more than 20%, the fruit taste of the rosa roxburghii tratt is changed into astringent taste, and the taste and the flavor are both seriously reduced.
Fifthly, influence of drying temperature and drying time on rosa roxburghii tratt nutritional soft sweets
By adopting the preparation method of the invention, after the pouring is finished, the influence of the drying temperature and the drying time on the rosa roxburghii tratt nutritional soft sweets is shown in the table 7.
TABLE 7 influence of drying temperature and time on taste of Rosa roxburghii Tratt nutritional soft candy
| Drying temperature and time | 35℃，14h | 40℃，12h | 45℃，10h | 50℃，8h | 60℃，6h | 65℃，4h |
| Composite score | 47 | 69 | 69 | 52 | 54 | 43 |
As can be seen from the above table, with the rise of the drying temperature and the shortening of the drying time, the hardness of the soft candy is gradually reduced, the taste is gradually softer, and the shape of the soft candy is concave and gradually less full. While too high or too low temperature will result in deepening of the color of the soft sweet, and when the drying temperature is 45 ℃ and the drying time is 10h, the brown color is lighter than that of other groups.
In conclusion, the rosa roxburghii tratt nutritional soft sweets prepared by the method have the advantages of good appearance transparency, smoothness, flatness, uniform thickness, uniform color and texture; the taste is rich in fruit flavor, the sweetness is moderate, and no peculiar smell exists; moderate hardness, good elasticity and no sticking to teeth; fine and smooth, has no sand feeling, accords with the characteristics of corresponding products, has no mildew, and has no visible foreign matters with normal vision.
Meanwhile, in order to illustrate the nutritional ingredients of the rosa roxburghii tratt nutritional soft sweets, the rosa roxburghii tratt nutritional soft sweets prepared by the method in the embodiment 3 are subjected to related index detection, specifically, the detection is carried out from three aspects of sensory indexes, physical and chemical indexes and microbial indexes, and the specific detection conditions are as follows:
first, test method
And (3) detecting whether the related indexes of the prepared golden roxburgh rose nutritional soft sweets meet the requirements according to the requirements of national standard candy GB17399-2016 for food safety.
1. Sensory index
The detection method comprises the following steps: placing a proper amount of sample in a clean white disc, and observing the appearance, color and state under natural light; smelling the smell, and tasting the taste after gargling with warm boiled water. The appearance and the color accord with the appearance characteristic of the soft sweet, and the soft sweet has transparent and yellow color; the taste and smell of the rose has the smell and taste of the golden roxburgh rose, and has no peculiar smell or peculiar smell; the state of the soft candy is in accordance with the characteristics of the soft candy, and no mildew, no normal vision and no visible foreign body. Sensory evaluation requirements of the rosa roxburghii tratt nutritional fondant are shown in table 8.
TABLE 8 sensory evaluation requirements of Rosa roxburghii Tratt nutritional soft sweets
2. Physical and chemical indexes
According to the standard requirements, the pollutant limit should meet the regulation of GB 2762. According to the national standard method, possible heavy metal pollutants in the golden roxburgh rose soft sweets are detected. The contents of copper and zinc are measured by flame atomic absorption spectrometry, the content of lead is measured by graphite furnace atomic absorption spectrometry, and the content of arsenic is measured by hydride atomic fluorescence spectrometry. Wherein the limit amount is: 0.5 mg/kg lead; total arsenic was 0.5 mg/kg. And detecting other physicochemical indexes such as vitamin C, flavone, moisture content, protein and the like of the rosa roxburghii tratt soft sweets.
3. Microbiological indicator
According to the standard requirements, the microorganism indexes meet the microorganism limit table shown in table 9:
TABLE 9 microbial limit table
Second, results and analysis
1. The sensory evaluation results are shown in table 10.
TABLE 10 average score for each item in sensory evaluation of rosa roxburghii tratt nutritional fondant
| Item | Require that | Score value | Average score |
| Appearance and color | Good transparency and uniform color | 0—10 | 8 |
| Tissue structure | Uniform thickness, smoothness and uniformity | 0—15 | 14 |
| Taste of the product | Moderate sweetness, fruit taste of Rosa roxburghii and no peculiar smell | 0—20 | 19 |
| Hardness of hardness | Moderate hardness | 0—10 | 9 |
| Elasticity | Good elasticity and non-sticking to teeth | 0—15 | 13 |
| Taste of the product | Fine and smooth without graininess | 0—20 | 18 |
| Status of state | Meets the characteristics of corresponding products, has no mildew, has no policy, and can see foreign matters with eyesight | 0—10 | 10 |
The data analysis shows that the golden roxburgh rose nutritional soft sweets have the overall score of 91, have lower scores on appearance color and luster and elasticity on various scoring indexes, are not satisfactory to the elasticity of the soft sweets, have insufficient clarity due to the addition of the golden roxburgh rose powder, and have higher scores on the tissue structure and the taste of the soft sweets.
2. Physical and chemical index data
For the rosa roxburghii tratt nutritional fondant prepared by the method in example 3, 6 test samples were taken for determination of the content of As, and the results of determination and analysis of the content of As in the rosa roxburghii tratt nutritional fondant are shown in fig. 11.
TABLE 11 As content in Rosa roxburghii Tratt nutritional fondant
| Serial number | 1 | 2 | 3 | 4 | 5 | 6 | RSD |
| Concentration of microgram/L | 0.794181 | 0.797987 | 0.797733 | 0.790122 | 0.77776 | 0.81562 | 1.551% |
| Sample mass g | 1.0574 | 1.0547 | 1.0724 | 1.0233 | 1.0424 | 1.0627 | |
| The content is mg/kg | 0.0075 | 0.0076 | 0.0074 | 0.0077 | 0.0075 | 0.0077 | 1.600% |
Through detection, the content of As in the rosa roxburghii tratt nutritional soft sweets is As follows: 0.0076 + -0.0001 mg/kg, < 0.010 mg/kg (detection limit).
In order to determine the contents of Cu, Zn and Pb, 4 test samples of the golden roxburgh rose soft sweets prepared by the method described in example 3 were taken and tested for the other three elements according to the corresponding methods, wherein the results of the Cu content test analysis are shown in table 12, the results of the Zn content test analysis are shown in table 13, and the results of the Pb content test analysis are shown in table 14.
TABLE 12 Cu content in Rosa roxburghii Tratt nutritional fondant
| Serial number | 1 | 2 | 3 | 4 | RSD |
| Concentration of microgram/L | 0.4914 | 0.5050 | 0.4799 | 0.4945 | |
| Sample mass g | 3.0244 | 3.0121 | 3.0107 | 3.0257 | |
| The content is mg/kg | 1.62 | 1.68 | 1.59 | 1.63 | 2.300% |
TABLE 13 Zn content in nutritive soft sweets containing Rosa roxburghii Tratt
| Serial number | 1 | 2 | 3 | 4 | RSD |
| Concentration of microgram/L | 0.7689 | 0.7596 | 0.7576 | 0.7693 | |
| Sample mass g | 3.0244 | 3.0121 | 3.0107 | 3.0257 | |
| The content is mg/kg | 2.54 | 2.52 | 2.52 | 2.54 | 0.456% |
TABLE 14 Pb content in nutritive soft sweets containing Rosa roxburghii Tratt
| Serial number | 1 | 2 | 3 | 4 | RSD |
| Concentration of microgram/L | 22.68 | 21.84 | 21.45 | 21.73 | |
| Sample mass g | 2.9433 | 2.9404 | 2.9406 | 2.9427 | |
| The content is mg/kg | 0.077 | 0.074 | 0.073 | 0.075 | 2.284% |
As can be seen from the results of the tests in tables 11 to 14, the As content therein is: 0.0076 +/-0.0001 mg/kg; the content of Cu is 1.63 +/-0.04 mg/kg; the Zn content is 2.53 +/-0.01 mg/kg; the Pb content is 0.075 + -0.002 mg/kg. Therefore, the product meets the national food safety standard.
The results of the analysis of the nutrient components by the test are shown in Table 15.
TABLE 15 analysis results of nutritional ingredients of Rosa roxburghii Tratt nutritional soft sweets
| Item | Inspection method | The detection result g/100g |
| Moisture content | GB5009.3-2016 food for AnnationwideDetermination of moisture in standard food of the Home | 14.8 |
| Protein | GB 5009.5-2016 determination of protein in food safety national standard food | 1.2 |
| Fat | GB 5009.6-2016 determination of fat in food safety national standard food | 0 |
| Carbohydrate compound | GBZ21922-2008 (subtraction) | 63.4 |
| Vitamin C | Determination of vitamin C according to 2.2.2 gold Roxburgh rose | 0.04 |
3. Detection result of microorganism index
Through detection, the total colony number detection result of the rosa roxburghii tratt nutritional soft sweets is as follows: 28 CFU/g is less than or equal to 100 CFU/g. Coliform group is negative, and mould is not detected.
In addition, in order to illustrate the difference in nutritional ingredients between the rosa roxburghii tratt nutritional soft sweets of the present invention and the currently available commercial soft sweets, the rosa roxburghii tratt nutritional soft sweets prepared by the method described in example 3 were compared with three different commercially available soft sweets and the nutritional ingredient comparison is shown in table 16.
TABLE 16 comparison of nutritional ingredients of Jinci pear soft sweets and various commercially available soft sweets
The comparison shows that the golden roxburgh rose soft sweets have the moisture content of 14.8 percent by mass, are obviously higher than other commercially available soft sweets, and have more sufficient moisture. The protein accounts for 1.2 percent of the mass, and many commercial soft candies hardly contain protein, so that the nutrient components of the golden roxburgh rose soft candies are more balanced. The golden roxburgh rose soft sweets have zero fat content, and moderate content, wherein the mass ratio of carbohydrate to substance is 63.4%. The vitamin content is 0.04% and is far higher than that of other commercial soft sweets.
In conclusion, the golden roxburgh rose nutritional soft sweet prepared by the method has higher moisture content, and the higher moisture plays an important role in improving the hardness, elasticity, viscosity and chewiness of the soft sweet, so that the golden roxburgh rose nutritional soft sweet is very soft and glutinous and smooth in taste, the eating experience is improved, and the purchase desire of consumers is increased. The fat content of the rosa roxburghii tratt nutritional soft sweets is 0, the carbohydrate and protein content of the rosa roxburghii tratt nutritional soft sweets is moderate, and the nutritional ingredients are very comprehensive. Most importantly, compared with other commercially available soft sweets, the rosa roxburghii tratt nutritional soft sweets have the vitamin C content as high as 0.04 +/-0.13 g/100g, but the commercially available soft sweets 1 and the commercially available soft sweets 3 do not contain the vitamin C, and the rich vitamin C not only improves the taste of the soft sweets, caters to the taste of consumers, and is more beneficial to body health.
The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention, and various modifications and changes may be made by those skilled in the art, and any modifications, equivalents, improvements, etc. made by using the present invention should be included in the protection scope of the present invention.
Claims (9)
1. The rosa roxburghii tratt nutritional soft sweet is characterized by comprising the following nutritional components in parts by mass: 15-25% of rosa roxburghii, 5-15% of edible gelatin and 35-45% of syrup, and the balance of water, wherein the edible gelatin is edible gelatin with gelatin freezing force of 160-200 g, and the syrup is prepared by decocting sucrose.
2. The golden roxburgh rose nutritional soft candy as claimed in claim 1, which is characterized by comprising the following nutritional components in parts by mass: 15-20% of rosa roxburghii, 10-15% of edible gelatin and 38-42% of syrup, and the balance of water, wherein the edible gelatin is edible gelatin with gelatin freezing force of 170-190 g, and the syrup is prepared by decocting white granulated sugar.
3. The golden roxburgh rose nutritional soft candy as claimed in claim 2, which is characterized by comprising the following nutritional components in parts by mass: the rosa roxburghii tratt is 18 percent, the edible gelatin is 13 percent, the syrup is 40 percent, and the balance is water, wherein the edible gelatin is the edible gelatin with the gelatin freezing force of 180g, and the syrup is prepared by decocting white granulated sugar.
4. The method for preparing the golden roxburgh rose fruit soft nutrition sweet according to any one of claims 1 to 3, wherein: the preparation method comprises the steps of preparing the golden roxburgh rose into slurry, filtering, collecting filtrate to obtain golden roxburgh rose slurry, adding a gelatin solution and heated and decocted syrup into the golden roxburgh rose slurry, mixing, blending uniformly, pouring into a mold, casting, drying, cooling and demolding to obtain the golden roxburgh rose nutritional soft sweets.
5. The preparation method of the golden roxburgh rose nutritional jelly drops as claimed in claim 4, wherein the preparation method comprises the following steps:
(1) preparing golden roxburgh rose pulp: cleaning Rosa roxburghii, removing thorns and kernels, adding appropriate amount of clear water into Rosa roxburghii, mixing, pulping in a pulverizer, collecting pulp, filtering the collected pulp with a gauze, and collecting filtrate to obtain Rosa roxburghii pulp for later use;
(2) preparing a gelatin solution: mixing edible gelatin with water to obtain gelatin solution, and keeping the temperature for later use;
(3) preparing syrup: dissolving white granulated sugar in water to form slurry, decocting the slurry at the temperature of 110-120 ℃, and stopping decocting sugar when the slurry is sticky to obtain syrup;
(4) mixing, blending and pouring: adding gelatin solution and syrup into the Rosa roxburghii slurry, mixing and stirring uniformly, and pouring into a mold for gel forming;
(5) drying and demolding: drying at 40-50 ℃ for 8-12 h, naturally cooling, demoulding, and packaging by conventional method to obtain the soft candy product.
6. The preparation method of the golden roxburgh rose nutritional jelly as claimed in claim 5, wherein the preparation method comprises the following steps: in the process of preparing the gelatin solution in the step (2), the selected edible gelatin and water are mixed according to the weight ratio of 1: 2-3, and the gelatin solution is formed after soaking and dissolving, wherein the temperature of the water is 60 ℃.
7. The preparation method of the golden roxburgh rose nutritional jelly as claimed in claim 5, wherein the preparation method comprises the following steps: in the syrup preparation process in the step (3), white granulated sugar and water are mixed according to the weight ratio of 1: 3-4, the white granulated sugar is dissolved in the water to form slurry, the slurry is boiled at the temperature of 115-118 ℃, in the boiling process, when the solid content is 35-40 wt%, the sugar boiling is stopped, then the residual heat is utilized to further evaporate the water in the syrup, and when the syrup is cooled to 70-80 ℃, the heat is preserved for standby application.
8. The preparation method of the golden roxburgh rose nutritional jelly as claimed in claim 5, wherein the preparation method comprises the following steps: in the mixing, blending and pouring processes in the step (4), the mixing and stirring temperature is not higher than 65 ℃; and (3) further evaporating and reducing the water content in the stirring process, and stirring until the solid content of the rosa roxburghii tratt is 15-20 wt%, the solid content of the gelatin is 10-15 wt%, and the solid content of the syrup is 38-42 wt%.
9. The preparation method of the golden roxburgh rose nutritional jelly as claimed in claim 5, wherein the preparation method comprises the following steps: in the drying and demolding process in the step (5), the drying time is 10 hours at the temperature of 45 ℃.
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| 吴修东: ""明胶冻力和添加量对明胶软糖品质影响的研究"", 《现代食品科技》, vol. 28, no. 4, pages 420 - 423 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN116711801A (en) * | 2023-06-15 | 2023-09-08 | 湖南科技学院 | Ginger and roxburgh rose soft sweet and preparation method thereof |
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