CN1860902A - Sugar-free soft-sweets and hard-sweets made of spirulina for replenishing nutrient elements, and its prepn. method - Google Patents

Abstract

Sugar-free spirulina hard candies and soft candies that supplement human nutrients. Sugar-free spirulina hard candy is made of spirulina, maltose, xylitol, aspartame, citric acid, malic acid, potassium sorbate, sodium chloride, apple essence, glycerin and other raw materials in a certain proportion; Sugar-free spirulina jelly is made of spirulina, chitosan, aspartame, xylitol, konjac powder, citric acid, malic acid, potassium sorbate, sodium chloride, apple essence, glycerin and other raw materials made in a certain proportion. The purpose of making spirulina into candies is to meet the needs of children, so that children can easily supplement nutrients, and to make sugar-free candies is also to meet the needs of today's society in pursuit of health.

Description

Sugar-free spirulina hard candy and soft candy for supplementing human nutrition elements and preparation method

1. Technical field

The invention relates to the technical field of traditional Chinese medicine preparations and food processing, in particular to sugar-free spirulina hard candy and soft candy preparations capable of supplementing human nutrition elements and a preparation method thereof.

2. Background technology

Spirulina is a natural high-energy nutrient with the most complete, comprehensive, balanced and most easily absorbed by the human body. Spirulina is currently the most commonly used microalgae (chlorella, green algae and spirulina) with the highest protein content, the most comprehensive nutrition, the best digestion and absorption and palatability, no toxic side effects (including algae and culture medium), and the highest safety of algae species. It can be used not only as a protein raw material, but also as an additive for food and feed.

The nutritional value of spirulina is:

(1) High protein content and reasonable composition The protein content of spirulina is as high as 60% to 70%, and the protein quality is good, easy to digest and absorb, and does not contain any factors that hinder digestion and absorption. Spirulina protein contains at least 18 kinds of amino acids, its amino acid pattern is ideal, the content of sulfur-removing amino acids is slightly lower, and the 8 kinds of essential amino acids necessary for animals are rich in content, which is close to the ratio of FAO. Because there is very little cellulose in the cell wall structure, it is easily digested and absorbed by humans and animals.

(2) Moderate carbohydrate content and special components

Carbohydrates account for about 15% to 20% of the dry weight of Spirulina cells, mainly branched polysaccharides. Among them, mannose is 7% to 9%, methyl sugar is 7%, alginic acid is 24% to 29%, rhamnose is 3% to 6%, and unidentified sugar is 14.4%. Its components are different from conventional plant feeds, especially alginic acid and mannitol are necessary for precious aquatic animals. The polysaccharides contained in it can regulate and improve the body's immunity, suppress cancer and resist radiation. Its energy value is 10.46MJ/ kg.

(3) There is very little fiber content in the cell wall

The cell wall of spirulina is mainly composed of crude protein, and the cellulose content is only 4% to 5%. Therefore, it can be digested and absorbed by animals without any processing, and the digestibility exceeds 75%. It is especially effective as an open bait for prawns. good.

(4) High proportion of unsaturated fatty acids and good quality

Reports on the fat content of Spirulina vary greatly, ranging from 1.5% to 12% of dry weight, but generally 5% to 6%, of which 70% to 80% are unsaturated fatty acids. Essential fatty acids (EFA) such as gamma-linolenic acid are high at 1.1% of dry weight. γ-linolenic acid is the EFA of aquatic products such as prawns. It not only has the effect of promoting growth, but also enhances the body's disease resistance. The sterols contained in spirulina are mainly high-quality cholesterol and β-sitosterol, which have the effects of enhancing the body's immunity, delaying cell aging, and lowering cholesterol, and are also related to the antimicrobial activity of spirulina.

(5) High vitamin content

Spirulina is rich in vitamins, with as many as 13 types, especially functional vitamins such as carotenoids, B ₁ , B ₂ , B ₆ , B ₁₂ , and V _c . Spirulina is rich in carotenoids (0.2% to 0.4%), which is 10 to 15 times that of other plants (including carrots). Carotenoids have a high absorption and transformation rate in animals, and can achieve a good coloring effect after transformation, which can increase the commodity value of shrimp, marine treasures, ornamental fish, pets, broiler chickens and eggs. In addition, β-carotene is the precursor of _VA , which can improve the body's immunity, prevent epithelial cell canceration, enhance _the toughness of cell membrane, enhance the resistance to cell and fungal diseases and its tolerance to hypoxic environment , thus effectively improving the survival rate of young animals. Mikuton and Soin (1975) found that during embryonic development, the amount of carotenoids digested in the yolk sac was quite large, so it was deduced that the level of carotenoids was related to the survival rate of hatching. Carotenoids are also natural antioxidants, acting similarly to alpha-tocopherol, protecting sensitive tissues and reflecting compounds from oxidative damage.

(6) Rich in mineral content and easy to absorb

There are more than 50 types of mineral elements contained in spirulina, which are rich in content and easy to absorb and utilize, especially rich in iodine 520-580mg/kg, potassium 1700-2200mg/kg, sodium 15000-18000mg/kg, iron 475-580mg/kg , and these minerals exist in a chelated state in the algae, which is easy to digest and absorb, and has a high digestion utilization rate.

(7) Biologically active substances

The biologically active substances contained in spirulina can directly promote the digestion and absorption of nutrients, and have the functions of various non-nutritional additives: 1) Contain a variety of enzymes, which can promote the digestion and absorption of nutrients, thereby improving feed utilization. 2) Contains unknown growth factors that promote animal growth. 3) It contains immune substances and anti-heat stress factors that improve animal immunity and disease resistance. 4) Contains biologically active hormones and antibacterial and antiviral substances that play an important role in regulating body metabolism, and has functions of preventing and curing diseases.

The scope of application of spirulina in my country is mainly: (1) Spirulina food: There are currently two types of spirulina food, one is processed from pure spirulina, there are algae tablets and capsules; the other is adding spirulina powder to food , The products include instant noodles, nutrition blocks, beverages, cakes, fancy noodles and so on. (2) Sea treasure feed: Spirulina replaces imported feed, which can promote the growth of sea treasures, improve survival rate, and enhance disease resistance. (3) Medicinal research: Spirulina can be used as an auxiliary drug for the treatment of various diseases. For example, Yunnan's Spray Capsules have a significant effect on hyperlipidemia, leukopenia after radiotherapy and chemotherapy, and low immune function. Research from the Institute of Radiation Medicine, Chinese Academy of Military Medical Sciences has shown that spirulina has a significant effect on the treatment of radiation damage.

The prospect of deep processing of spirulina is attractive: extract phycocyanin from spirulina and use it as a natural pigment for food and cosmetics; polysaccharides from spirulina can enhance the immunity of biological organisms; phycobiliprotein from spirulina can be used as a new generation of fluorescent probes , to provide new diagnostic means for treatment; anti-aging, anti-radiation and anti-cancer drugs can also be extracted from spirulina.

Although spirulina has so many benefits, it is difficult to be accepted by many consumers because of its special algae smell. We make spirulina into orally disintegrating tablets with good color, fragrance, taste and shape and healthy sugar-free candy, which eliminates the algae smell of spirulina, so as to achieve the effect of easy health care and meet the needs of consumers. Its market prospect will be very broad.

3. Contents of the invention

1. Purpose of the invention

The purpose of the present invention is to provide sugar-free spirulina hard candy and soft candy supplementing human nutrition elements. Sugar-free spirulina hard candy and soft candy provide good leisure food for consumers, especially young people, and let people To achieve the purpose of easy health care.

Another object of the present invention is to provide a preparation method of sugar-free spirulina hard candy and soft candy.

2. Technical solution

(1) Raw material composition and weight ratio of sugar-free spirulina hard candy.

A sugar-free spirulina hard candy is characterized in that it is made of the following raw materials in the weight ratio: 10-50 g of spirulina, 5-20 g of maltitol syrup, 5-20 g of xylitol, and 0.2 g of aspartame ~2g, citric acid 0.2~2g, malic acid 0.2~2g, potassium sorbate 0.02~0.2g, sodium chloride 0.05~0.5g, apple essence 0.1~0.5g, glycerin 1~5ml.

(2) the preparation method of sugar-free spirulina hard candy, its preparation step is:

①Pretreatment of raw materials: Pour 5-20g of maltitol slurry with a concentration of 75% into a 1L alcohol pot, stir evenly, filter with 80-100 mesh screen to remove impurities, and weigh crystal xylose according to the formula ratio Alcohol 5-20g, add purified water with a total alcohol content of about 30%, heat and boil in a 2L alcohol pot, and keep for 2-3 minutes to fully dissolve xylitol. 70-80%, and then filter with 80-100 mesh screen to remove impurities;

②Cooking: Add the above-mentioned maltitol syrup into a 1L alcohol boiling pot, heat it to 160-180°C with steam, then turn off the steam valve slightly, keep boiling at this temperature, and keep stirring until the maltose When the alcohol concentration is 98-100%, open the valve at the bottom of the alcohol boiling pot, release the boiled maltitol liquid, cool it, add the above-mentioned xylitol liquid into the 2L alcohol boiling pot, and heat it to 135-145 ℃, then slightly close the steam valve, maintain this temperature and continue to boil, and keep stirring until the concentration of the xylitol liquid is 98-100%, open the valve at the bottom of the alcohol boiling pot, and boil the xylitol liquid release, cool

③Mixed seasoning: 0.2-2g of aspartame, 0.2-2g of citric acid, 0.2-2g of malic acid, 0.02-0.2g of potassium sorbate, 0.05-0.5g of sodium chloride, 0.1-0.5g of apple flavor, 1 g of glycerin ～5ml and 10～50g of spirulina are put into the batching tank together, and preheated to 60～65℃, and stirred evenly for 10～12min, so that the above ingredients are fully mixed, and then the mixed ingredients are added separately until the temperature drops to Put the maltitol slurry at about 110°C and the xylitol slurry at a temperature of about 95°C, and keep stirring to make it fully mixed;

④ Pouring molding First, pour the prepared maltitol slurry into the model plate quantitatively, and then cool it. After the injected maltitol slurry solidifies, then perform the second pouring, and inject the prepared xylitol slurry quantitatively and evenly to the upper part of the maltitol slurry, then cool it down, wait for the injected xylitol slurry to solidify, and then pour the third time, pour the prepared maltitol slurry quantitatively into the surface of the xylitol slurry, after the pouring is complete, then pour the The whole model plate is cooled rapidly to make the sugar solidify;

⑤Moulding, sorting and packaging: When the temperature of the candies drops to about 30°C, start to unmould, push the spring thimble at the bottom of the cavity to make the candies fall, and then arrange the candies to remove irregular sugar particles and Defective products and qualified products are packed into finished products by automatic packaging machines.

(3) Raw material composition and weight ratio of sugar-free spirulina jelly candy.

A sugar-free spirulina soft candy is characterized in that it is made of the following raw materials in the weight ratio: 10-50 g of spirulina, 0.5-5 g of chitosan, 0.2-2 g of aspartame, and 10 g of xylitol ～50g, konjac powder 2～20g, citric acid 0.2～2g, malic acid 0.2～2g, potassium sorbate 0.02～0.2g, sodium chloride 0.05～0.5g, apple essence 0.1～0.5g, glycerin 1～5ml.

(4) The preparation method of sugar-free spirulina jelly candy, its preparation step is:

①Dissolution of konjac fine powder: take 2-20g of konjac fine powder and add 18-22 times of water to dissolve, and keep stirring for 5-20 minutes to make it into a white transparent gel, and then place it for 5-6 hours;

② Dissolution of chitosan: Chitosan 0.5-5g, add citric acid 0.2-2g, malic acid 0.2-2g, water about 15-60ml, heat and dissolve on an electric stove to obtain a clear and translucent light yellow solution;

③Boiling and blending: After boiling, add 10-50g of spirulina, 10-50g of xylitol, 0.05-0.5g of sodium chloride, 0.02-0.2g of potassium sorbate, 1-5ml of glycerin, and keep stirring to make it completely dissolve and distribute evenly;

④ Molding: Take out the prepared glue, cool it down to 65-75℃ naturally, add 0.1-0.5g of apple flavor, 0.2-2g of aspartame, stir for 1-2min, pour the mold while it is still hot, The gel is formed after being placed at room temperature;

⑤Cutting and drying: first cut and cut the bulk material to facilitate the evaporation of water. Dry at 45°C for 24 hours until the water content is about 20%, and take it out of the package to become the finished product.

3. Beneficial effects

A large number of scientific studies have proved that spirulina contains a variety of biologically active substances, has important health care functions, and can be used as an auxiliary drug for the treatment of various diseases:

(1) Spirulina has the ability to directly scavenge oxygen free radicals, can enhance the body's immunity, and has anti-corrosion, anti-cancer, anti-radiation, and anti-aging effects.

(2) It can stimulate the synthesis of prostaglandins and regulate the physiological functions of the body.

(3) Promote metabolism, enhance hematopoietic function, accelerate wound healing, and prevent skin keratinization.

(4) Spirulina contains beneficial factors that promote lactic acid bacteria, so it is beneficial to intestinal diseases. At the same time, the chlorophyll of spirulina is only different from the heme in human blood by magnesium and iron ions, which can be transformed into heme through a certain transformation process in the human body. Therefore, it has a good curative effect on anemia and other diseases. Due to the comprehensive effect of the above two, spirulina has good curative effect on liver, kidney and diabetes).

(5) It can restore the activity of cholinesterase in patients with organic pesticide poisoning.

(6) Spirulina has a very high absorbability, can supplement physical energy, and has special effects on the conditioning of severely malnourished patients, the recovery of weakness after illness, increasing nutrition for children, health care for the elderly, and prolonging life. It can also be used for precious animals. Additive to erbium feed. Zhou Aitang of Nanjing University used isotope tracer to show that: feed chickens and mice with spirulina, and their absorption and utilization rates are 72% and 67% respectively. Spirulina contains a large amount of R-linoleic acid and R-linolenic acid necessary for the human body, which can lower blood lipids and blood cholesterol. Therefore, it has obvious effects on the prevention and treatment of cardiovascular diseases, and its sugar content is also low. Good diet supplement and nutritious food for diabetics.

The sugar-free spirulina hard candy and soft candy of the present invention can supplement many important nutritional elements of the human body, so as to achieve the above-mentioned many beneficial effects.

Making spirulina into candies is to meet the needs of children and allow them to easily supplement nutrients; and making it into sugar-free candies is also to meet the needs of today's society in pursuit of health and nature, so that more consumption Patients can choose to eat without worrying about factors such as obesity or diabetes.

4. Specific implementation

Example 1 Raw material composition and weight ratio of sugar-free spirulina hard candy

A sugar-free spirulina hard candy, which is made from the following raw materials in weight ratio: 25g of spirulina, 10g of maltitol syrup, 15g of xylitol, 0.4g of aspartame, 0.75g of citric acid, and malic acid 0.75g, 0.05g potassium sorbate, 0.1g sodium chloride, 0.2g apple essence, 2ml glycerin.

Embodiment 2 A kind of preparation method of sugar-free type spirulina hard candy, its preparation steps are:

(1) Pretreatment of raw materials: 10 g of maltitol slurry with a concentration of 75% is poured into a 1L alcohol pot, after stirring evenly, it is filtered to remove impurities with 80 mesh screens, and 15 g of crystal xylitol is weighed according to the formula ratio , add purified water with a total alcohol content of 30%, heat and boil in a 2L alcohol pot, and keep for 2 to 3 minutes to fully dissolve xylitol. The purpose screen is filtered to remove impurities;

(2) Boiling: Add the above-mentioned maltitol slurry into a 1L alcohol cooking pot, heat it to 170°C by passing in steam, then slightly close the steam valve, keep boiling at this temperature, and keep stirring until the maltose When the alcohol concentration is 98%, open the valve at the bottom of the alcohol boiling pot, release the boiled maltitol liquid, cool it down, add the above-mentioned xylitol liquid into the 2L alcohol boiling pot, feed steam to heat to 140°C, and then put Slightly close the steam valve, keep at this temperature and continue to boil, and keep stirring until the concentration of the xylitol liquid is 98%, open the valve at the bottom of the alcohol boiling pot, release the boiled xylitol liquid, and cool down;

(3) Mixed seasoning: Put 0.4g of aspartame, 0.7g of citric acid, 0.7g of malic acid, 0.05g of potassium sorbate, 0.1g of sodium chloride, 0.2g of apple essence, 2ml of glycerin and 25g of spirulina together Put it into the batching tank, and preheat to 60°C, stir evenly for 10 minutes, so that the above ingredients are fully mixed, and then add the mixed ingredients to the maltitol slurry whose temperature has dropped to about 110°C and the maltitol slurry whose temperature has dropped to about 95°C Xylitol syrup, and keep stirring to make it fully mixed;

(4) Pouring molding: first pour the prepared maltitol slurry into the mold plate quantitatively, and then cool it. After the injected maltitol slurry is solidified, then pour the second time to quantitatively inject the prepared xylitol slurry Inject evenly into the upper part of the maltitol slurry, then cool it down, wait for the injected xylitol slurry to solidify, and then perform the third pouring, pour the prepared maltitol slurry quantitatively into the surface of the xylitol slurry, and the pouring is completed , and then rapidly cool the entire model plate to make the sugar cube solidify;

(5) Unmolding, sorting, and packaging: When the temperature of the candy drops to about 30°C, start to unmould, push the spring thimble at the bottom of the cavity to make the candy fall, and then arrange the candy to remove irregular sugar Particles and defective products, qualified products are packed into finished products by automatic packaging machines.

Example 3 Raw material composition and weight ratio of sugar-free spirulina gummies

A sugar-free spirulina soft candy, which is made of the following raw materials in weight ratio: 20g of spirulina, 1.0g of chitosan, 0.4g of aspartame, 20g of xylitol, 5.5g of konjac powder, Citric acid 0.75g, malic acid 0.75g, potassium sorbate 0.08g, sodium chloride 0.1g, apple essence 0.2g, glycerin 2ml.

Embodiment 4 A kind of preparation method of sugar-free spirulina jelly candy, its preparation steps are:

(1) Dissolving of konjac fine powder: get 5.5g konjac fine powder and add 20 times of water to dissolve, and keep stirring for 15 minutes to make it into a white transparent gel, and then place it for 5 hours;

(2) dissolving of chitosan: chitosan 1g, add each 0.75g of citric acid, malic acid, water 30ml, heat and dissolve on the electric furnace, obtain clear translucent pale yellow solution;

(3) Cooking and blending: After boiling, add 20g of spirulina, 20g of xylitol, 0.4g of aspartame, 0.1g of sodium chloride, 0.08g of potassium sorbate, and 2ml of glycerin, and stir continuously to dissolve it completely and evenly distributed;

(4) Molding: Take out the formulated glue, cool it down to about 70°C naturally, add 0.2g of apple essence, stir for 1-2 minutes, then pour into the mold while it is still hot, and the gel will form after standing at room temperature;

(5) Cutting and drying: first cut and cut the bulk material to facilitate the evaporation of water. Dry at 45°C for 24 hours until the water content is about 20%, and take it out of the package to become the finished product.

Claims (7)

1, a kind of Sugarless type spirulina hard candy, it is characterized in that it is to be made by following materials of weight proportions: spirulina 10～50g, maltitol pulp 5～20g, xylitol 5～20g, Aspartame 0.2～2g, citric acid 0.2～2g, malic acid 0.2～2g, potassium sorbate 0.02～0.2g, sodium chloride 0.05～0.5g, flavoring apple essence 0.1～0.5g, glycerine 1～5ml.

2, a kind of method for preparing the Sugarless type spirulina hard candy of claim 1, its preparation process is:

(1) preliminary treatment of raw material is with in pouring into of the maltitol pulp 5～20g alcohol pot, after stirring, removed by filter impurity with screen cloth, take by weighing crystal xylitol 5～20g, add purified water, in changing the alcohol pot, heat and boil, keep 2～3min, xylitol is fully dissolved, removed by filter impurity with screen cloth then;

(2) infusion joins 1L with above-mentioned maltitol pulp and endures in the alcohol pot, feed Steam Heating, then steam valve is turned down slightly, maintain this temperature and continue infusion, and constantly stir, until maltitol concentration during at 98-100%, open and endure pure pot bottom valve, the maltitol liquor of enduring is emitted, and cooling joins 2L with above-mentioned xylitol liquid and endures in the alcohol pot, feed Steam Heating, then steam valve is turned down slightly, maintain this temperature and continue infusion, and constantly stir, until xylitol liquid concentration during at 98-100%, open and endure pure pot bottom valve, the xylitol liquid of enduring is emitted, cooling;

(3) mix seasoning with Aspartame 0.2～2g, 0.2～2g citric acid, 0.2～2g malic acid, potassium sorbate 0.02～0.2g, sodium chloride 0.05～0.5g, flavoring apple essence 0.1～0.5g, glycerine 1～5ml and 10～50g spirulina, put into material-compound tank together, and preheating, evenly stir, above various food ingredient is fully mixed, then mix is joined respectively in maltitol pulp and the xylitol slurry, and constantly stir, it is fully mixed;

(4) moulding by casting is at first with deployed maltitol pulp, quantitatively in the injection model dish, cool off then, after the maltitol pulp that injects solidifies, then carry out the cast second time, deployed xylitol is injected into with starching quantitative and even the top of maltitol pulp, cool off then, after the xylitol slurry that injects solidifies, then pour into a mould for the third time, deployed maltitol pulp quantitatively is injected into the surface that xylitol is starched, cast finishes, then whole model dish is cooled off rapidly, make sugar solidify typing;

(5) depanning, arrangement, packing: when the sugar temperature was reduced to 28-32 ℃, the beginning depanning promoted the spring thimble of die cavity bottom, sugar is fallen, then sugar is put in order, removed irregular sugar grain and substandard products, qualified products then are packaged into finished product by automatic packaging machine.

3, the preparation method of Sugarless type spirulina hard candy according to claim 2, it is characterized in that the concentration at the maltitol pulp described in the step (1) is 75%, pour in the 1Lization alcohol pot, stir back 80-100 purpose screen filtration, the amount that adds purified water is 30% of total alcohol amount, heats in the pure pot of 2Lization and boils, xylitol is fully dissolved, the alcohol liquid temp is at 95-105 ℃, and pure liquid concentration is 70-80%, filters with the 80-100 eye mesh screen.

4, the preparation method of Sugarless type spirulina hard candy according to claim 2, it is characterized in that adding 1L at the maltitol pulp described in the step (2) endures in the alcohol pot, feeding is steam heated to 160-180 ℃, and described xylitol liquid adds 2L to be endured in the alcohol pot, feeds and is steam heated to 135-145 ℃.

5, the preparation method of Sugarless type spirulina hard candy according to claim 2, it is characterized in that the temperature in preheating described in the step (3) is 60-65 ℃, evenly stir 10-12min, mix is added respectively in the xylitol slurry that 100-120 ℃ malt syrup and temperature reduce to 90-100 ℃.

6, a kind of Sugarless type spirulina soft sweet, it is characterized in that it is to be made by following materials of weight proportions: spirulina 10～50g, shitosan 0.5～5g, Aspartame 0.2～2g, xylitol 10～50g, konjaku powder 2～20g, citric acid 0.2～2g, malic acid 0.2～2g, potassium sorbate 0.02～0.2g, sodium chloride 0.05～0.5g, flavoring apple essence 0.1～0.5g, glycerine 1～5ml.

7, a kind of method for preparing the Sugarless type spirulina soft sweet of claim 6, its preparation process is:

(1) dissolving of konjaku powder: get the 2-20g konjaku powder and add that 18-22 is doubly water-soluble to be separated, and constantly stirred 5～20 minutes, make it become white transparence gel, placed again 5-6 hour;

(2) dissolving of shitosan: shitosan 0.5～5g, adding citric acid 0.2～2g, malic acid 0.2～2g, water 15～60ml, heating for dissolving on the electric furnace obtains clarifying bright yellow solution;

(3) infusion, allotment: after infusion, add spirulina 10～50g, xylitol 10～50g, sodium chloride 0.05～0.5g, potassium sorbate 0.02～0.2g, glycerine 1～5ml, constantly stirring is dissolved it fully and is evenly distributed;

(4) moulding: the glue after will allocating is taken out, and naturally cools to 65-75 ℃, adds flavoring apple essence 0.1～0.5g, Aspartame 0.2～2g, stir 1～2min after, moulding while hot immediately leaves standstill that gel is moulding to the room temperature;

(5) cutting, drying: bulk materials divided earlier cut off shape, is beneficial to the evaporation of moisture, 45 ℃ of dry 24h down, to water content be about 20%, take out packing and be finished product.