Anti-melting sugar preparation and preparation method thereof
A glucose and raw material technology, applied in confectionery, confectionary industry, food science, etc., can solve the problems of short shelf life, shortened shelf life, unsatisfactory anti-sugar effect, etc., and achieve the effect of prolonging the period of sugar
Inactive Publication Date: 2008-04-30
边用福
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- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
[0002] At present, domestic food manufacturers mostly add trehalose when producing foods that require sugar coating. For example, candied haws made of hawthorn paste, caramel cubes, etc. add a certain proportion of trehalose to the outer coating (sucrose) to prevent a single After the sucrose package is stored for a long time, the phenomenon of sugar melting will appear, resulting in a shortened shelf life
However, its effect on anti-chemical sugar is not ideal, the shelf life is short, the return rate is high, and the addition cost is high
Method used
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Experimental program
Comparison scheme
Effect test
Embodiment 1
[0027] Maltodextrin 1kg β-cyclodextrin 4kg
[0028] Glucose 15kg Glyceryl monostearate 2kg
[0029] Weigh each raw material according to the formula quantity, stir and mix evenly, and pack.
Embodiment 2
[0031] Maltodextrin 10kg β-cyclodextrin 0.5kg
[0032] Glucose 5kg Glyceryl monostearate 0.5kg
[0033] Its preparation method is with embodiment 1
Embodiment 3
[0035] Maltodextrin 5kg β-cyclodextrin 2kg
[0036] Glucose 10kg Glyceryl monostearate 3kg
[0037] Its preparation method is with embodiment 1
[0038] The effect of a kind of anti-chemical sugar preparation of the embodiment of the present invention 1 is illustrated below by comparative experiment;
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The invention relates to a food additive, in particular to an outer-sweet covered additive for food or medicine. A sugar-melt reagent of the invention is compounded with a cane sugar to boil the sugar in high temperature, and a complex compound which is a sweet glassiness structure film of moisture resistance is formed. Therefore, the invention is moisture proof and antiseized. The invention does not only have innocuity, but also the sugar-melt period of the sugar outer cover is greatly prolonged. Moreover, the cost of the raw material is low, and the invention is applicable for spreading to use.
Description
technical field [0001] The invention relates to a food additive, in particular to an outer sweet coating additive for food or medicine. Background technique [0002] At present, domestic food manufacturers mostly add trehalose when producing foods that require sugar coating. For example, candied haws made of hawthorn paste, caramel cubes, etc. add a certain proportion of trehalose to the outer coating (sucrose) to prevent a single After the sucrose package is stored for a long time, the phenomenon of sugar melting will appear, resulting in a shortened shelf life. But its anti-chemical sugar effect is not ideal, the shelf life is short, the return rate is high, and the addition cost is high. Contents of the invention [0003] The purpose of the present invention is to overcome the deficiencies of the prior art, to provide a kind of anti-chemical sugar agent, which is used as an outer sweet coating agent for food or medicine, which not only retains the original sweetness an...
Claims
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IPC IPC(8): A23G3/36A23G3/54A23G3/42
Inventor 边用福
Owner 边用福
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