L-pectinose function hard candy and preparation method thereof

A technology of arabinose and hard candy, applied in the direction of confectionery, confectionery industry, food science, etc., can solve the problem of people who are not suitable for diabetes, and achieve the effect of inhibiting the occurrence of obesity, enriching nutrition and preventing hyperglycemia

Inactive Publication Date: 2012-09-05
山东协力生物科技股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Eating can easily cause obesity, hyperglycemia, insulin secretion disorders

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] 1. Formula: white sugar 50g, syrup 25g, citric acid 0.1g, vanillin 0.03g, L-arabinose 0.1g, water 25g.

[0021] 2. Production:

[0022] 1. For ingredients, weigh various raw materials according to the above formula;

[0023] 2. Mix the ingredients, mix the weighed white granulated sugar, syrup, citric acid, vanillin and L-arabinose evenly;

[0024] 3. Melting sugar, white granulated sugar, syrup, citric acid, vanillin and L-arabinose are mixed evenly, pour water into it, and steam the sugar;

[0025] 4. Boil, after all the sugar has melted, boil the sugar water, control the air pressure at 0.25-0.30MPa, and control the temperature at 105-110°C;

[0026] 5. Filtration, the boiled sugar water is filtered with a 100-mesh filter;

[0027] 6. Boil and concentrate, put the prepared dry powder into the filtrate obtained in step 5, stir evenly and then boil, control the temperature below 160°C, concentrate until the water content is below 3%, and the acidity is PH=6-6.5 ; ...

Embodiment 2

[0030] Example 1:

[0031] 1. Formula: white sugar 60g, syrup 30g, citric acid 0.25g, vanillin 0.45g, L-arabinose 5g, water 4g.

[0032] 2. Production:

[0033] 1. For ingredients, weigh various raw materials according to the above formula;

[0034] 2. Mix the ingredients, mix the weighed white granulated sugar, syrup, citric acid, vanillin and L-arabinose evenly;

[0035] 3. Melting sugar, white granulated sugar, syrup, citric acid, vanillin and L-arabinose are mixed evenly, pour water into it, and steam the sugar;

[0036] 4. Boil, after all the sugar has melted, boil the sugar water, control the air pressure at 0.25-0.30MPa, and control the temperature at 105-110°C;

[0037] 5. Filtration, the boiled sugar water is filtered with a 100-mesh filter;

[0038] 6. Boil and concentrate, put the prepared dry powder into the filtrate obtained in step 5, stir evenly and then boil, control the temperature below 160°C, concentrate until the water content is below 3%, and the acidi...

Embodiment 3

[0041] Example 1:

[0042] 1. Formula: white sugar 55g, syrup 28g, citric acid 0.2g, vanillin 0.2g, L-arabinose 2g, water 15g.

[0043] 2. Production:

[0044] 1. For ingredients, weigh various raw materials according to the above formula;

[0045] 2. Mix the ingredients, mix the weighed white granulated sugar, syrup, citric acid, vanillin and L-arabinose evenly;

[0046] 3. Melting sugar, white granulated sugar, syrup, citric acid, vanillin and L-arabinose are mixed evenly, pour water into it, and steam the sugar;

[0047] 4. Boil, after all the sugar is melted, boil the sugar water, control the air pressure at 0.25-0.30MPa, and control the temperature at 105-110°C;

[0048] 5. Filtration, the boiled sugar water is filtered with a 100-mesh filter;

[0049] 6. Boil and concentrate, put the prepared dry powder into the filtrate obtained in step 5, stir evenly and then boil, control the temperature below 160°C, concentrate until the water content is below 3%, and the acidity...

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PUM

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Abstract

The invention discloses an L-pectinose function hard candy and a preparation method thereof. The L-pectinose function hard candy is prepared from the following raw materials: 50%-60% of white granulated sugar, 25%-30% of syrup, 0.1%-0.25% of citric acid, 0.03-0.45% of vanillin, 0.1%-5% of L-pectinose and 4%-25% of water. The preparation method of the L-pectinose function hard candy comprises the following steps: 1. material preparation: weighing the raw materials according to the formula; 2. material mixing: uniformly mixing the weighed raw materials; 3. sugar melting: pouring water into the uniformly mixed raw materials; 4. boiling: boiling the syrup; 5. filtration: filtering the syrup with a filter screen with 100 meshes; 6. infusion and concentrating; 7. and modeling and packaging. According to the invention, the raw materials for manufacturing the hard candy are added with the L-pectinose, so that the L-pectinose function hard candy can be used for efficiently restraining the absorption of a human body to cane sugar, restraining the secretion of insulin and the happening of the obesity, and restraining the enhancement of the blood sugar value so as to prevent the hyperglycemia from happening. Moreover, the L-pectinose function hard candy can be used for solving the problems of eating hard candies for patients with obesity, hyperglycemia, dyssecretosis of insulin secretion, diabetes mellitus and the like.

Description

technical field [0001] The invention relates to the technical field of new resource health food, in particular to an L-arabinose functional hard candy and a preparation method thereof. Background technique [0002] L-arabinose, also known as pectin sugar, is a kind of aldopentose. In nature, L-arabinose rarely exists in the form of monosaccharides, usually combined with other monosaccharides, and exists in the form of heteropolysaccharides in pectin, hemicellulose, pectic acid, bacterial polysaccharides and certain glycosides. High stability to heat and acid. L-arabinose belongs to the five-carbon aldose and is a natural sweetener without calories, which can inhibit the increase in blood sugar caused by the intake of sucrose. Therefore, it can inhibit obesity, prevent and treat diseases related to hyperglycemia. As a low-calorie sweetener, L-arabinose has been approved as a health food additive by the US Food and Drug Administration and the Japanese Ministry of Health and ...

Claims

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Application Information

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IPC IPC(8): A23G3/42
Inventor 王林臣仝庆文王仰田张冬良袁守彦
Owner 山东协力生物科技股份有限公司
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