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Candy for inhabiting dissolution and recrystallization

A technology of candy and sand return, applied in confectionary, confectionery industry, food science, etc., can solve the problems of increasing production cost and process, achieve the effect of increasing commodity value, extending shelf life and shelf life, and improving product appearance

Active Publication Date: 2010-08-11
SHENGQUAN HEALTANG
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, too much wrapping paper and protective layers increase the production cost and process, and once the candy is exposed to a humid environment, it is inevitable that it will close, so it cannot fundamentally solve this problem

Method used

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  • Candy for inhabiting dissolution and recrystallization

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1 5

[0012] The addition ratio of L-arabinose in Examples 1 to 5 is listed in Table 1:

[0013] Table 1 Embodiment 1 to 5 ratio sucrose and L-arabinose weight ratio

[0014] Example

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PUM

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Abstract

The invention discloses a candy for inhabiting dissolution and recrystallization. The mass ratio of cane sugar to L-arabinose in the candy is 100 / 5 to 100 / 8 parts. The candy solves the problems of candy dissolution and recrystallization in the storage, selling and transportation processes, prolongs the quality guarantee period and the shelf life, and improves the commodity value of the candy.

Description

technical field [0001] The present invention relates to a candy, in particular to a candy containing L-arabinose. Background technique [0002] Ordinary candies contain sucrose and reducing sugars. Reducing sugars refer to sugars that can reduce Fehling’s reagent or Torrens’ reagent, including glucose, fructose, maltose, lactose, etc. Reducing sugar itself has strong water absorption and is easy to absorb in the environment. of water vapor molecules. On the one hand, this property endows the candy with a certain water solubility, but at the same time, it also makes the surface of the candy prone to stickiness, turbidity, etc., and loses its original luster after being placed at room temperature for a period of time. When the candy absorbs a large amount of water vapor from the air, its surface will melt, losing its original clear shape, and the phenomenon of "smelling" will appear. After the candy is closed, if the outside air becomes dry again, the water absorbed by the ca...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/42
Inventor 唐一林江成真丁继程邱波
Owner SHENGQUAN HEALTANG
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