Sugar-free candy and preparation method thereof

A candy and formula technology, applied in confectionery, confectionery industry, food science and other directions, can solve the problems of hidden cooling effect of xylitol, loss of cooling effect, inappropriateness, etc. , easy-to-save effects

Inactive Publication Date: 2009-07-22
山东福田科技集团有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] European patent 97 / 03569 introduces a kind of candy that uses maltitol as the core material, and the shell is made of some non-absorbent sugar alcohols; US patent 4105801 discloses a shell material composed of microcrystalline xylitol and fatty substances , the core material is composed of gum, jelly, slag kernels, polysaccharides or polyols. This kind of candy forms a mixture layer with fat and microcrystalline xylitol, resulting in the cooling effect of xylitol being concealed, or In addition, since xylitol is still in a thermodynamically unstable state and will absorb water, it is obviously not suitable for the outer shell, and may lose its cooling effect. When it is placed in a warm and humid environment, the outer layer will Melting, its calorific value is released as the solution is produced

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Add 15kg of crystalline maltitol, 35kg of xylitol and 5kg of purified water into the batching pot, turn on the steam valve and heat to dissolve completely, and boil at 105°C for 10 minutes, then filter with a 120-mesh filter to remove impurities. Pour the filtered feed liquid into the cooking pot, control the vacuum degree of the evaporator to -0.07Mpa, and the temperature at 150°C, vacuum cook the feed liquid until the mass percentage concentration is 98.5%, and then pour the feed liquid into the heat preservation To a cooling pot at 100°C, add 75g of food flavor, 10g of food flavor, and 2.5g of green food coloring, stir constantly to make it evenly mixed, add the prepared mixed syrup to the pouring machine, pour 3.5g / piece, After cooling, demoulding and sorting, a total of 14,000 pieces of qualified sugar-free candy products were obtained. The candy has a green oval appearance, luster, hard texture, and a strong cooling sensation in the mouth, refreshing and fresh.

Embodiment 2

[0029] Add 35kg of maltitol syrup and 25kd xylitol with a mass percentage concentration of 70% in the batching pot, open the steam valve to heat to make it completely dissolved, and after boiling at 100°C for 15min, filter with a 200-mesh filter to remove the Impurities. Pour the filtered feed liquid into the cooking pot, control the vacuum degree of the evaporator to -0.08Mpa, and the temperature to 160°C, vacuum boil the feed liquid until the mass percentage concentration is 99.0%, and then pour the feed liquid into the heat preservation To a cooling pot at 105°C, add 60g of food essence, 15g of food flavor, and 4g of yellow food coloring, stir constantly to make it evenly mixed, add the prepared mixed syrup to the pouring machine, pour 3.3g / piece, and cool , out of the mold, and sorted out, a total of 14,950 pieces of qualified sugar-free candy products were obtained. The candy was yellow and square in appearance, shiny, hard in texture, soft in taste, and fresh and pleasan...

Embodiment 3

[0031] Add 30kg of crystalline maltitol, 20kg of xylitol and 10kg of purified water into the batching pot, turn on the steam valve and heat to dissolve completely, boil at 110°C for 20min, then filter with a 180-mesh filter to remove impurities. Pour the filtered feed liquid into the cooking pot, control the vacuum degree of the evaporator to -0.065Mpa, and the temperature at 155°C, vacuum cook the feed liquid until the mass percentage concentration is 98.8%, and then pour the feed liquid into the insulation To a cooling pot at 108°C, add 70g of food essence, 20g of food flavor, and 3.5g of red food coloring, stir constantly to make it evenly mixed, add the prepared mixed syrup to the pouring machine, and pour it at 3.4g / piece, after After cooling, demoulding and sorting, a total of 14,000 pieces of qualified sugar-free candy products were obtained. The candies were red diamond-shaped in appearance, shiny, hard in texture, soft in taste, refreshing and fresh.

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PUM

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Abstract

The invention discloses a sugarless candy, which comprises the following components in a formulation in portion by weight: 10 to 80 portions of maltitol, 20 to 90 portions of xylitol, 0.1 to 0.25 portion of flavoring essence, 0.01 to 0.05 portion of flavor, and 0 to 0.01 portion of food color. The invention also discloses a method for preparing the sugarless candy, which comprises steps of blending, filtering, vacuum boiling, blending with accessories, casting and moulding, mold stripping, sorting, packaging and the like. The sugarless candy prepared by the method has the advantages of edible safety, soft taste, cool feeling and long shelf life, is not easy to absorb moisture, soften or adhere, is easy to preserve, can be eaten by sucrose rejected eaters, and has good popularization and application values.

Description

technical field [0001] The invention relates to a sugar-free candy, in particular to a preparation method of a sugar-free candy, which belongs to the technical field of candy production. Background technique [0002] Most of the candy products currently on the market are made of sugar and starch syrup as raw materials, and processed with some food additives. Frequent consumption of these candies is prone to dental caries, and causes blood pressure and blood sugar to increase in patients with hypertension and diabetes. It is not suitable for These people eat it. Functional sugar alcohols such as maltitol and xylitol are not easily utilized by mold, yeast and lactic acid bacteria, and can prevent dental caries; when ingested by the human body, blood sugar will not rise rapidly and will not stimulate insulin secretion; When eating, it can inhibit the storage of fat in the human body. Therefore, it can not only be provided to the general population, but also suitable for people...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/38A23G3/36A23G3/34
Inventor 王磊张念强孙鲁赵光辉周娟
Owner 山东福田科技集团有限公司
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