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Soybean phospholipid pressed candies and preparation method thereof

A technology for tableting candy and soybean phospholipids, which is applied in confectionary, confectionary industry, food science, etc., and can solve the problems of declining sales ratio and marginalization

Active Publication Date: 2012-04-18
JIUSAN OILS & GRAINS IND GRP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the sales volume of traditional candies (milk candy and hard candy) still dominates, the proportion of sales is showing a downward trend and even gradually being marginalized

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] The manufacture method of present embodiment soybean lecithin tablet candy comprises the following steps:

[0021] .Take 400g of white sugar, 200g of lactose, 200g of xylitol, 200g of soybean powder phospholipid, 200g of soybean milk powder, 160g of blueberry fruit powder, 160g of spinach powder, 460g of maltodextrin, and 20g of magnesium stearate.

[0022] . Crush: crush the white granulated sugar through an 80-mesh sieve.

[0023] .Premixing: Fully mix white sugar, lactose, xylitol, soybean powder phospholipids, soy milk powder, blueberry fruit powder, spinach powder, and maltodextrin, and put it into a multi-directional motion mixer for 10 minutes until the final mixing is uniform.

[0024] .One-step granulation by boiling method: put white sugar, lactose, xylitol, soybean powder phospholipids, soy milk powder, blueberry fruit powder, spinach powder, and maltodextrin into the boiling granulator, mix for 5 minutes, and heat up to 60°C , when the air outlet t...

Embodiment 2

[0030] The manufacture method of present embodiment soybean lecithin tablet candy comprises the following steps:

[0031] .Get 940g of sorbitol, 200g of xylitol, 60g of steviol glycoside, 200g of soybean powder phospholipid, 400g of soybean milk powder, 20g of strawberry fruit powder, 60g of pumpkin powder, 100g of maltodextrin, and 20g of magnesium stearate.

[0032] . Premixing: Fully mix sorbitol, xylitol, steviol glycoside, soybean powder phospholipids, soy milk powder, strawberry fruit powder, pumpkin powder, and maltodextrin, put into a multi-directional motion mixer and mix for 10 minutes until finally mixed evenly.

[0033] . One-step granulation by boiling method: Put sorbitol, xylitol, steviol glycoside, soybean powder phospholipids, soy milk powder, blueberry fruit powder, spinach powder, maltodextrin into the boiling granulator, mix for 5 minutes, heat up to 60 ℃, when the air outlet temperature reached 40 ℃, start to spray starch and pure water to prepare t...

Embodiment 3

[0039] The manufacture method of present embodiment soybean lecithin tablet candy comprises the following steps:

[0040] Get sorbitol 820g, xylitol 200g, steviol glycoside 60g, soybean powder phospholipid 300g, soybean milk powder 200g, cherry fruit powder 40g, pumpkin powder 100g, maltodextrin 100g, soybean dietary fiber 160g, magnesium stearate 20g.

[0041] . Pre-mixing: fully mix sorbitol, xylitol, steviol glycoside, soybean powder phospholipids, soybean milk powder, cherry fruit powder, pumpkin powder, maltodextrin, soybean dietary fiber, put into a multi-directional motion mixer and mix for 10 minutes until Mix well at the end.

[0042] . One-step boiling granulation: put sorbitol, xylitol, steviol glycoside, soybean powder phospholipids, soy milk powder, cherry fruit powder, pumpkin powder, maltodextrin, soybean dietary fiber into the boiling granulator, and mix for 5 minutes , be warming up to 60 DEG C, when air outlet temperature reaches 40 DEG C, start to sp...

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PUM

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Abstract

The invention provides soybean phospholipid pressed candies and a preparation method thereof. The soybean phospholipid pressed candies are prepared from the following raw materials in percentage by weight: 40 to 60 percent of sweetener or white granulated sugar and sweetener, 10 to 20 percent of soybean phospholipid powder, 10 to 30 percent of soybean milk powder, 1 to 10 percent of fruit powder,1 to 10 percent of vegetable powder, 5 to 35 percent of malto dextrin, 0 to 8 percent of complex vitamin and minerals, 0 to 10 percent of soybean compound nutritional factor mixture, 0 to 3 percent of flavoring essence, 0 to 0.3 percent of coloring agent and 0.5 to 2.5 percent of magnesium stearate. In the soybean phospholipid pressed candies, the added soybean phospholipid contains various active substances such as orgorganophosphorus, choline, inositol and the like, also contains essential fatty acid required by a human body, does not contain any cholesterol, and provides guarantee for metabolism and health life of the human body. The soybean phospholipid pressed candies have effects of resisting oxidation and ageing, reducing blood fat, promoting blood circulation, beautifying, eliminating brain fatigue, improving memory and the like, are suitable to be eaten by children and middle-aged and elderly people daily to promote mental development of the children and prevent dementia of the middle-aged and elderly people, and are also suitable to be eaten by workers daily to have the effects of regulating intestines and stomach and the like.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to a soybean lecithin compressed candy and a preparation method thereof. Background technique [0002] In the past five years, China's candy market has maintained an annual growth rate of 15%, which is nearly 6 percentage points higher than the global average annual growth rate of candy, and has become a fast-growing industry in China's food industry. Although the sales volume of traditional candy (toffee, hard candy) still dominates, the proportion of sales is showing a downward trend and even gradually being marginalized. With the continuous improvement of people's living standards and the emergence of candy products with new functions and new tastes, the demand of the candy market is further expanding. Functional confectionery has become another bright spot in the development of confectionery. Contents of the invention [0003] The purpose of the present invention is to overc...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48
Inventor 路英军赵阳薛宝臣唐培宇杨福明
Owner JIUSAN OILS & GRAINS IND GRP CO LTD
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