Production method of sugar-free bee-glue candy

Abstract

The invention relates to a method for producing a sugarless propolis sugar, which belongs to the fields of agro-product processing and functional food. After the natural bee virgin rubber is pre-cooled, ground, decontaminated, extracted by the reflow of alcohol and concentrated in vacuum into propolis extract, maltitol syrup, crystal xylitol, citric acid, peppermint oil, fruit essence and proper amount of water are added, the mixture is boiled, blended, braced into pieces and squeezed into the sugarless propolis sugar. The health-care components such as propolis, peppermint and the like, are blended into the snack candy taken by people in daily life, the sugarless propolis sugar can not only effectively maintain hygiene and health of throat and oral cavity, but also can keep fresh breath for a long time, and can even enhance the defence of human body; in addition, the sugarless candy made by sugar alcohol instead of sugar has the characteristic of healthy food with decayed tooth resistance and low calorie, has the taste of sugar, but has lower calorie than that of the common sugar, therefore, the people can not become fat, the rising of blood sugar can not be caused, and the sugarless candy can not be used by the streptococcus which can decay the teeth, thus reducing the decayed teeth.

Description

1. Technical field

[0001] The invention relates to a production method of sugar-free propolis candy, which belongs to the field of agricultural product processing and functional food. 2. Background technology

[0002] Obesity, diabetes, and dental caries have gradually become global health problems. Relevant data show that 25% of people in the United States suffer from obesity, while in South Africa, as high as 57% of overweight women. With the improvement of living standards, the dietary structure of Chinese consumers has also changed greatly, and the incidence of obesity, diabetes and dental caries has increased accordingly. The overweight population in some big cities has reached 32%, the incidence of dental caries is 50% for adults, and 70%-80% for children. Not only in China, people all over the world have realized this problem and gradually adjusted their eating habits. More and more consumers are turning their attention to sugar-free foods.

[0003] Maltitol has a ...

Examples

Embodiment 1

[0022] After precooling the natural propolis in a freezer at 4°C overnight, knock it open with a hammer to remove impurities such as bee corpses and wood (bamboo) chips contained in the propolis, crush it to 20 mesh or more with a grinder, and add 10 times the volume 70% edible alcohol, reflux extraction at 85°C for 4 hours, then vacuum-concentrate at 60°C until the water content is below 10%, and become propolis extract for later use.

[0023] Mix 80% maltitol syrup, 10% xylitol, 0.2% citric acid, and 10% water, heat and stir until completely dissolved, filter through an 80-mesh sieve, and then slowly heat to After cooling to 70°C at about 140°C, add auxiliary materials (0.5% propolis extract, 1.2% peppermint oil), quickly blend, draw, extrude, and cool mint sugar-free propolis candy after cooling.

Embodiment 2

[0025] Freeze the natural propolis in the freezer at -20°C for 3 hours, break it apart, remove impurities such as bee corpses and wood (bamboo) chips contained in the propolis, crush it with a grinder to more than 80 mesh, add 10 times the volume of 80 % edible alcohol, reflux extraction at 80°C for 3 hours, then vacuum-concentrate at 60°C until the water content is below 10%, and become propolis extract for later use.

[0026] Mix 70% of maltitol syrup, 15% of xylitol, 0.6% of citric acid, and 15% of water, heat and stir in an atmospheric pressure sugar pot until completely dissolved, filter through an 80-mesh sieve, and continue to slowly heat to about 150°C. Then stop heating, vacuumize for 15 minutes, cool the candy base to 70°C, add auxiliary materials (1.5% propolis extract, 0.5% peppermint oil, 0.3% lemon essence), quickly reconcile, draw, extrude, and immediately after cooling Sugar-free propolis candies for lemon mint flavor.

1. Technical field

[0001] The invention relates to a production method of sugar-free propolis candy, which belongs to the field of agricultural product processing and functional food. 2. Background technology

[0002] Obesity, diabetes, and dental caries have gradually become global health problems. Relevant data show that 25% of people in the United States suffer from obesity, while in South Africa, as high as 57% of overweight women. With the improvement of living standards, the dietary structure of Chinese consumers has also changed greatly, and the incidence of obesity, diabetes and dental caries has increased accordingly. The overweight population in some big cities has reached 32%, the incidence of dental caries is 50% for adults, and 70%-80% for children. Not only in China, people all over the world have realized this problem and gradually adjusted their eating habits. More and more consumers are turning their attention to sugar-free foods.

[0003] Maltitol has a ...

Examples

Embodiment 1

[0022] After precooling the natural propolis in a freezer at 4°C overnight, knock it open with a hammer to remove impurities such as bee corpses and wood (bamboo) chips contained in the propolis, crush it to 20 mesh or more with a grinder, and add 10 times the volume 70% edible alcohol, reflux extraction at 85°C for 4 hours, then vacuum-concentrate at 60°C until the water content is below 10%, and become propolis extract for later use.

[0023] Mix 80% maltitol syrup, 10% xylitol, 0.2% citric acid, and 10% water, heat and stir until completely dissolved, filter through an 80-mesh sieve, and then slowly heat to After cooling to 70°C at about 140°C, add auxiliary materials (0.5% propolis extract, 1.2% peppermint oil), quickly blend, draw, extrude, and cool mint sugar-free propolis candy after cooling.

Embodiment 2

[0025] Freeze the natural propolis in the freezer at -20°C for 3 hours, break it apart, remove impurities such as bee corpses and wood (bamboo) chips contained in the propolis, crush it with a grinder to more than 80 mesh, add 10 times the volume of 80 % edible alcohol, reflux extraction at 80°C for 3 hours, then vacuum-concentrate at 60°C until the water content is below 10%, and become propolis extract for later use.

[0026] Mix 70% of maltitol syrup, 15% of xylitol, 0.6% of citric acid, and 15% of water, heat and stir in an atmospheric pressure sugar pot until completely dissolved, filter through an 80-mesh sieve, and continue to slowly heat to about 150°C. Then stop heating, vacuumize for 15 minutes, cool the candy base to 70°C, add auxiliary materials (1.5% propolis extract, 0.5% peppermint oil, 0.3% lemon essence), quickly reconcile, draw, extrude, and immediately after cooling Sugar-free propolis candies for lemon mint flavor.