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Sugar-free corn sweety and producing method thereof

A production method, corn technology, applied in confectionery, confectionary industry, food preparation, etc., can solve the problems of rising prices and increasing production costs, and achieve the effects of no bad aftertaste, refreshing taste and simple process

Active Publication Date: 2008-08-20
JILIN AGRICULTURAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The price of raw sugar, which is a means of production, continues to rise sharply, which further increases the production cost of the domestic confectionary industry.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] 1. Raw materials: 45 parts of oligomeric isomaltose powder, 10 parts of oligomaltose powder, 15 parts of purified water, 3 parts of vegetable oils, 0.3 parts of monoglycerides, 0.8 parts of edible flavor, appropriate amount of sweetener and pigment;

[0028] 2. Sugar: first add isomalt oligosaccharide powder and malt oligosaccharide powder to purified water, and heat to melt;

[0029]3. Atmospheric pressure boiling sugar: continue to heat the melted milk sugar liquid to 130°C for 15 minutes. The final massecuite concentration is 98%;

[0030] 4. Cooling and blending: When the boiled massecuite is cooled to 90°C, add vegetable oil, emulsifier monoglyceride, coloring and flavor, and immediately reconcile and mix to make the temperature of the whole sugar mass drop evenly;

[0031] 5. Forming: When the blending and mixing until the sugar billet is moderately hard and soft with good plasticity, it is immediately sent to the holding bed for forming. Continuous stamping is used: ...

Embodiment 2

[0035] 1. Raw materials: 50 parts of oligo-isomaltose powder, 15 parts of oligo-maltose powder, 20 parts of maltodextrin, 25 parts of purified water, 3 parts of vegetable oils, 0.3 parts of monoglycerides, 0.8 parts of edible flavors, 0.8 parts of citric acid , Sweeteners and pigments;

[0036] 2. Sugar: first add isomalt oligosaccharide powder and malt oligosaccharide powder to 15 parts of purified water in total ingredients. The remaining purified water is used to dissolve maltodextrin. When the sugar solution temperature reaches 110 ℃, add the melted and evenly dissolved Maltodextrin, heated to melt;

[0037] 3. Vacuum boil sugar: the sugar solution will be quickly heated to about 140°C with a concentration of 95%. Then, vacuum evaporation and concentration at 115°C, the final concentration of the massecuite obtained is 98%;

[0038] 4. Cooling and blending: When the boiled massecuite is cooled to 90°C, add vegetable oil, emulsifier monoglyceride, pigment and flavor, and immedi...

Embodiment 3

[0042] 1. Raw materials: 65 parts of oligomeric isomaltose powder, 20 parts of oligomaltose powder, 25 parts of purified water, 2 parts of vegetable oil, 0.3 part of monoglyceride, 0.8 part of edible flavor, appropriate amount of sweetener and pigment.

[0043] 2. Sugar: the same as in Example 1.

[0044] 3. Atmospheric pressure boiled sugar: Atmospheric boiled sugar is boiled sugar under normal atmospheric pressure, also known as open flame boiled sugar. Continue to heat the melted milk sugar liquid to 140°C for 10 minutes. The final massecuite concentration is 96%.

[0045] 4. Cooling and blending: the same as in Example 1.

[0046] 5. Forming: Same as Example 1.

[0047] 6. Picking and packaging: the same as in Example 1.

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PUM

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Abstract

The invention relates to a candy of sugar-free corn and a production method, belonging to the health food and the processing technology, which is characterized in that a plurality of low-calorie oligosaccharides and sugar alcohols such as oligomeric maltose, oligomeric isomaltose or maltitol and isomalt are adopted as the material; and the low-calorie sugar-free candy is produced via a plurality of technologies such as mixing, boiling, forming with heat preservation and cooling. The production method has the advantage that the adopted material in the production process essentially has no or only trace amount of sugar, thus the product is suitable for the general population and the patients abstaining from sugar.

Description

Technical field [0001] The invention belongs to health food processing technology. Background technique [0002] According to relevant statistics, my country's annual per capita consumption of candy and chocolate was about 0.9 kilograms in 2006, and the candy industry is growing rapidly at an average annual rate of about 10%. If we want to reach international consumption levels, the total demand for candy and chocolate will reach more than 4 million tons, and the candy industry has huge development potential. There are many interpretations of the concept of "sugar". In biochemistry, sugars are defined as polyhydroxy aldehydes or polyhydroxy ketones, including monosaccharides, disaccharides, oligosaccharides and polysaccharides, such as glucose, fructose, xylose, sucrose, starch, cellulose, etc. Sugar in the broad sense of nutrition refers to various digestible carbohydrates, including sweet sugar and starch without sweetness; sugar in the narrow sense refers to refined whi...

Claims

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Application Information

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IPC IPC(8): A23G3/48A23G3/38A23G3/42A23L1/29A23L1/307A23G3/02A23L1/164A23L33/00A23L33/20
Inventor 王大为张艳荣刘婷婷
Owner JILIN AGRICULTURAL UNIV
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