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Candy for inhabiting dissolution and recrystallization

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

Active Publication Date: 2012-09-05
SHENGQUAN HEALTANG CO LTD
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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 L-arabinose addition ratios of Examples 1 to 5 are listed in Table 1:

[0013] Table 1 Examples 1 to 5 weight ratios of sucrose and L-arabinose

[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, specifically a candy containing L-arabinose. Background technique [0002] Ordinary candy contains sucrose and reducing sugar, among which reducing sugar refers to the sugar that can reduce the Fehling reagent or Torrens reagent, including glucose, fructose, maltose, lactose, etc. The reducing sugar itself has strong water absorption and is easy to absorb in the environment. water vapor molecules. On the one hand, this property gives the candy a certain water-solubility, but at the same time, after the candy is placed at room temperature for a period of time, the surface is prone to sticky, turbid and other phenomena, and loses its original luster. When the candy absorbs a lot of water vapor from the air, its surface will melt, lose its original clear shape, and the phenomenon of "seal" occurs. After the candy is closed, if the outside air becomes dry again, the moisture absorbed by the candy will be lost agai...

Claims

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Application Information

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