Sugar alcohol crystal cool sugar-free candy and preparation method thereof

A sugar alcohol and crystallization technology, applied in confectionary, confectionary industry, food science, etc., can solve the problems of candy not being able to shape the taste and crystals are easily destroyed, and achieve milk flavor or fruit flavor, cool taste, and enhanced stability sexual effect

Active Publication Date: 2010-08-18
SHANDONG FUTASTE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The invention provides a sugar-alcohol crystalline cool-flavored sugar-free candy and a preparation method thereof, which can solve the problems in the prior art that the crystals are easily destroyed so that the candy cannot be molded and the taste is poor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] Embodiment 1 (double-layer candy)

[0036] The texture of the first layer of hard candy: 70 parts of isomalt, 25 parts of liquid maltitol, 2.4 parts of oil, 0.3 part of sucrose ester, 0.2 part of milk essence, 0.1 part of cream essence, and 2 parts of water.

[0037] The second layer of sugar alcohol crystal texture: 70 parts of xylitol, 29.9 parts of sorbitol, and 0.1 part of cool flavor.

[0038] These sweets have a crunchy texture, a cool taste and a strong milk flavor.

Embodiment 2

[0039] Embodiment 2 (three-layer candy)

[0040] The texture of the first layer of hard candy: 91 parts of isomalt, 5 parts of liquid maltitol, 1.9 parts of oil, 0.3 parts of sucrose ester, 0.2 parts of milk essence, 0.1 part of cream essence, and 1.5 parts of water.

[0041] The second layer of sugar alcohol crystalline texture: xylitol 100 parts.

[0042] The third layer of hard candy texture: 91 parts of isomalt, 5 parts of liquid maltitol, 1.9 parts of oil, 0.3 part of sucrose ester, 0.2 part of milk essence, 0.1 part of cream essence, and 1.5 parts of water.

[0043] This kind of candy has a hard and crunchy texture, a cool taste, a contrasting layering, and a strong milk flavor.

Embodiment 3

[0044] Embodiment 3 (three-layer candy)

[0045] The first layer of hard candy texture: 95 parts of isomalt, 2 parts of liquid maltitol, 1 part of lactic acid, 0.28 parts of fruit flavor, 0.02 parts of food coloring, 1.7 parts of water.

[0046] The second layer of sugar alcohol crystalline texture: 95 parts of xylitol, 5 parts of seed sugar (the crystallized sugar cube after xylitol is dissolved).

[0047] The third layer of hard candy texture: 95 parts of isomalt, 2 parts of liquid maltitol, 1 part of lactic acid, 0.28 parts of fruit essence, 0.02 parts of food coloring, and 1.7 parts of water.

[0048] These sweets have a crunchy texture, a cool taste, and a strong fruit flavor.

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PUM

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Abstract

The invention provides a sugar alcohol crystal cool sugar-free candy and a preparation method thereof, which can solve the problems of difficult formation and poor mouthfeel caused by easy damaged crystal in the prior art. The technical scheme is that the sugar alcohol crystal cool sugar-free candy comprises a sugar alcohol crystal layer which is prepared from the following components by weight: 50 to 100 percent of xylitol, 0 to 50 percent of sorbitol, 0 to 0.3 percent of flavouring essence, 0 to 0.03 percent of food colour, 0 to 3 percent of fruit juice and 0 to 3 percent of acidity regulator. The invention further provides the preparation method for the candy. The double-layer or three-layer sugar-free candy, which is prepared by melting the xylitol and sorbitol by a heating and boiling method in a water bath of 90 to 98 DEG C so as to prevent crystals of the xylitol and sorbitol from being damaged by over high boiling temperature, is hard, cool and refreshing, and has strong milk or fruit taste.

Description

technical field [0001] The invention relates to a candy, in particular to a sugar-alcohol crystal cool-flavored sugar-free candy and a preparation method thereof. Background technique [0002] Usually, when preparing ordinary candies, the general boiling temperature is greater than 100°C, and xylitol and sorbitol ingredients often used in candies cannot crystallize when the boiling temperature is greater than 100°C, so the usual preparation method is affected by raw materials. High cooking temperature destroys the crystals, the crystallization process is not stable, and the crystallization rate is slow, resulting in poor appearance and mouthfeel of the prepared candy. [0003] How to solve the above technical problems is the subject of the present invention. Contents of the invention [0004] The invention provides a sugar-alcohol crystalline cool-flavored sugar-free candy and a preparation method thereof, which can solve the problems in the prior art that the crystals ar...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/42
Inventor 田强靖红兵张兴秀闫昊孙小丁
Owner SHANDONG FUTASTE
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