Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Candy and preparation method thereof

A confectionary and sucrose-free technology, which is applied in confectionary, confectionary industry, food science, etc., can solve the problems of high oil content and difficult coating of chocolate, and achieve the effect of rich taste

Inactive Publication Date: 2011-01-05
深圳市润谷食品有限公司
View PDF2 Cites 10 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the mainstream multi-layer candies in our country are composed of gel sugar core, granulated sugar powder and crispy coating. If chocolate is used in the middle layer, the candy will have a smoother taste and a clear sense of layering. However, from the perspective of technology Angle, because the chocolate oil content is high, coating is difficult, so there is no similar product

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Candy and preparation method thereof
  • Candy and preparation method thereof
  • Candy and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Example 1: Sweetener selection for sucrose-free chocolate

[0024] The sweetener is xylitol, sorbitol, maltitol, erythritol or isomalt. We compare the molding properties of sucrose-free chocolate.

[0025] sweetener

Embodiment 2

[0027] a. Prepare sugar-free chocolate:

[0028] Mix the sweetener, milk powder, cocoa butter, and vanilla and add it to the fine grinding tank containing chocolate. Heat the water bath to 70-75°C and start grinding. Grind for about 24 hours until the particle size of the chocolate is reduced to below 25 μm, and then cool it down. .

[0029] b. Preparation of sucrose-free chocolate-coated sucrose-free confectionery:

[0030] Slowly heat the above-mentioned sucrose-free chocolate and keep it warm at 45-50°C. The sucrose-free chocolate will remain in a flowing state, and then add the chocolate slowly to the rolling sugar core in the pot in the same way as the pulping method, and then turn on the fan to cool and set the shape That's it.

[0031] c. Coating:

[0032] Sugar-free chocolate is coated with gum arabic powder and sprayed with isomalt to complete the coating.

Embodiment 3

[0034] Candy A is an ordinary candy consisting of a gelled center, powdered sugar and a crispy coating

[0035] Candy B is the candy of the present invention

[0036]Candy C is m&m chocolate, which is a candy composed of sugar chocolate and sugar crispy coating. 100 candy consumers were randomly selected to taste three kinds of candies. 90% of candy consumers think that candy B has a smoother taste than candy A; 95% of candy consumers think that candy B has distinct layers and better taste than candy C. 89% of candy consumers like candy B because it tastes better than candy A and C.

[0037] The technology of the sugar core is produced on the basis of the traditional gummy technology combined with a sugar-free formula. First, part of the maltitol is mixed with agar to facilitate its dispersion and dissolution, and then xylitol is added to cook to the specified sugar level. The key point is Brix control. The gel candy core adopts the process of sugar-free gel candy. Maltito...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

PropertyMeasurementUnit
Thicknessaaaaaaaaaa
Graininessaaaaaaaaaa
Login to View More

Abstract

The invention provides candy and a preparation method thereof. The candy comprises a sugar-free crispy coating, cane sugar-free chocolate and a sugar-free gel candy core from outside to inside. The preparation method comprises the following steps of: mixing isomaltulose alcohol, milk powder, cocoa butter or cocoa butter substitute and vanilla, adding the mixture into a chocolate container, heating the chocolate container in water, keeping the temperature of between 70 and 75 DEG C, grinding the mixture in the chocolate container for 24+ / -2 hours to make the granularity of the chocolate reduced to less than 25 mu m, and cooling and solidifying to obtain the candy. A method for preparing the sugar-free crispy coating comprises the following steps of: coating a layer of arabic gum powder on the cane sugar-free chocolate, and spraying by adopting life-prolonging sugar. The candy has richer mouthfeel, and can better meet the requirements of consumers.

Description

【Technical field】 [0001] The invention relates to a candy, in particular to a three-layer sucrose-free candy. 【Background technique】 [0002] Candy is a kind of food that people like in today's society, and along with the raising of living standard, people pursue the good taste, healthy candy food more. At present, the mainstream multi-layer candies in our country are composed of gel sugar core, granulated sugar powder and crispy coating. If chocolate is used in the middle layer, the candy will have a smoother taste and a clear sense of layering. However, from the perspective of technology Angle, because the chocolate oil content is high, the coating is very difficult, so there is no similar product. There is a kind of m&m chocolate in Mars in the United States. Its structure is composed of granulated sugar chocolate and granulated sugar crispy coating. Because it contains granulated sugar, the main component of granulated sugar is sucrose. Today, with the improvement of li...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23G3/38A23G3/46A23G3/42
Inventor 毕全民冷福东
Owner 深圳市润谷食品有限公司
Features
  • Generate Ideas
  • Intellectual Property
  • Life Sciences
  • Materials
  • Tech Scout
Why Patsnap Eureka
  • Unparalleled Data Quality
  • Higher Quality Content
  • 60% Fewer Hallucinations
Social media
Patsnap Eureka Blog
Learn More

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2025 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com