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Sugar-free gel soft candy and its production

A technology of sugar-free jelly jelly and gelatin, which is applied in confectionary, confectionary industry, food science, etc., can solve problems such as poor elasticity, easy crystallization or drying, difficulty in controlling the amount of sugar alcohol and its combination, etc. Achieve good elasticity and not easy to smother

Active Publication Date: 2007-11-21
广东富味健康科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, no successful product has appeared in the preparation method of jelly gum at present. The reason is that the amount of sugar alcohol and its combination are difficult to grasp. The product is either poor in gelatinity or poor in elasticity, or easy to crystallize or send out. , so that sugar-free jelly can not meet the needs of the market well, so the market is in urgent need of better quality sugar-free jelly to meet the needs of different consumer groups

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] First prepare the following raw materials (the amount of each raw material is calculated without water), including: 70g gelatin, 30g food grade pullulan, 90g sorbitol, 466.9g maltitol, 60g isomalt, 110g erythritol, lemon 10g acid, 3g orange essence, 0.1g sunset yellow pigment; add 300g water to dissolve gelatin and pullulan.

[0036] Then, make sugar-free gel fudge as follows:

[0037] 1) After fully mixing gelatin and pullulan, add 3 times its weight, stir evenly in hot water at 60-80°C, keep the temperature at 60-80°C, and let stand for 2 hours to obtain glue .

[0038] 2) Pour sorbitol, maltitol, isomalt, and erythritol into a cooking pot and cook until completely dissolved to obtain syrup.

[0039] 3) Mix the above-mentioned glue solution and syrup evenly, pour it into a vacuum tank, carry out vacuum degassing until the material liquid is transparent and free of bubbles, and obtain the mixed material liquid;

[0040] 4) Pour the above mixed material liquid into t...

Embodiment 2

[0047] First prepare the following raw materials (the amount of each raw material is calculated without water), including: gelatin 50g, food grade pullulan 100g, sorbitol 30g, maltitol 597.8g, isomalt 30g, erythritol 50g, apple 20g of acid, 2g of strawberry essence, 0.2g of allura red pigment; add 375g of water to dissolve gelatin and pullulan.

[0048] Then, make sugar-free gel fudge as follows:

[0049] 1) After fully mixing gelatin and pullulan, add 2.5 times its weight, stir evenly in hot water at 60-80°C, keep the temperature at 60-80°C, and let stand for 8 hours to obtain glue .

[0050] 2) Pour sorbitol, maltitol, isomalt, and erythritol into a cooking pot and cook until completely dissolved to obtain syrup.

[0051] 3) Mix the above-mentioned glue solution and syrup evenly, pour it into a vacuum tank, carry out vacuum degassing until the material liquid is transparent and free of bubbles, and obtain the mixed material liquid;

[0052] 4) Pour the above mixed materia...

Embodiment 3

[0059] First prepare the following raw materials (the amount of each raw material is calculated without water), including: gelatin 140g, food grade pullulan 40g, sorbitol 110g, maltitol 215g, isomalt 85g, erythritol 180g, citric acid 30g; add 720g of water to dissolve gelatin and pullulan.

[0060] Then, make sugar-free gel fudge as follows:

[0061] 1) After fully mixing gelatin and pullulan, add 4 times its weight, stir evenly in hot water at 60-80°C, keep the temperature at 60-80°C, and let stand for 17 hours to obtain glue .

[0062] 2) Pour sorbitol, maltitol, isomalt, and erythritol into a cooking pot and cook until completely dissolved to obtain syrup.

[0063] 3) Mix the above-mentioned glue solution and syrup evenly, pour it into a vacuum tank, carry out vacuum degassing until the material liquid is transparent and free of bubbles, and obtain the mixed material liquid;

[0064] 4) Pour the above mixed material liquid into the seasoning barrel, and set the temperatu...

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PUM

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Abstract

The invention is concerned with a kind of sugarless gel soft candy and its produce method. It relates to gelatin, food grade Pullulan, sorbitol, maltitol, isomaltitol, Erythritol, sour material, flavoring essence, natural edible pigment and water. Mix gelatin and Pullulan to get liquid of glue, dissolve sorbitol, maltitol, isomaltitol and Erythritol to get sirup, and mix the liquid of glue and sirup to get mixed material liquid. Add sour material, flavoring essence and natural edible pigment into the mixed material liquid, pour, mold and dry till with 12 to 20 percent of water to get the production. The added stuffs have good effect to agglomerate with good elasticity for the compound using of gelatin and Pullulan. The production is not easy to becoming into the crystal for using sorbitol, maltitol and isomaltitol. This invention has great importance for the new production technology field for sugarless gel soft candy.

Description

technical field [0001] The invention relates to a sugar-free gel jelly candy and a preparation method thereof. Background technique [0002] As a traditional food, jelly candy has always been favored by consumers. Due to the use of sucrose in the traditional method of producing jellybeans, the products are often unsuitable for diabetics and obese people. [0003] Since diabetics and obese people should not eat sugar, many products in real life use sugar alcohols such as xylitol instead of sucrose. However, no successful product has appeared in the preparation method of jelly gum at present, because the amount of sugar alcohol and its combination are difficult to grasp, and the product is either poor in gelation or poor in elasticity, or easy to crystallize or freeze. , so that the sugar-free jelly candy products can not meet the needs of the market well, so the market is in urgent need of sugar-free jelly jelly with better quality to meet the needs of different consumer gr...

Claims

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Application Information

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IPC IPC(8): A23G3/36A23G3/42
Inventor 余少华刘谋泉
Owner 广东富味健康科技有限公司
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