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Sugar-free starch gel candy and preparation method thereof

A technology of starch gel candy and starch, which is applied in confectionary, confectionary industry, food science, etc., can solve the problems of easy sticking to knives, shelf life, difficulty in cutting, indigestion, etc., and achieve easy large-scale factory production, easy cutting, The effect of long shelf life

Inactive Publication Date: 2012-09-19
QINGDAO AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In a Chinese patent of a sugar-free jelly jelly and its preparation method (200710028712.4), sorbitol, maltitol, isomalt, and erythritol are used as raw materials, and gelatin and pullulan are mixed to obtain a gelatinous solution. Glue, supplemented with sour agent, food flavor, food coloring etc. to produce sugar-free jelly candy, the jelly used in this jelly candy will cause loss of appetite and indigestion if eaten too much, although this sugar can solve the problem of the product The disadvantages of crystallization and melting, but the soft candy has poor molding effect, is not easy to cut, sticks to knives and has a short shelf life

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] First prepare the following raw materials (the amount of each raw material is calculated without water), including 20g of potato starch, 80g of liquid maltitol, 80g of liquid sorbitol, 1ml of glacial acetic acid, 5g of monoglyceride, 2g of apple essence, and 200g of purified water.

[0033] Follow these steps to prepare sugar-free starch gelatin candies:

[0034] 1. Fully mix glacial acetic acid, water and starch, and let it stand for 1.5 hours;

[0035] 2. Fully mix the two sugar alcohols evenly, pour into the sugar pot, and boil for 10 minutes;

[0036] 3. Add the starch milk that has been stirred evenly, and continue heating;

[0037] 4. Add the weighed monoglyceride after 15 minutes;

[0038] 5. After 30 minutes, add apple essence, stir and mix evenly, and take out of the pot;

[0039] 6. For pouring and molding, import the prepared slurry into the cooling table, and the cooling temperature is 35°C;

[0040] 7. Unmolding, sorting and packaging: remove the unqual...

Embodiment 2

[0042] First prepare the following raw materials (the amount of each raw material is calculated without water), including 18g of sweet potato starch, 60g of liquid maltitol, 100g of crystal erythritol, 1.2ml of citric acid, 6g of sucrose ester, 25g of ginger juice, 2g of carotene, Purified water 180g.

[0043] Follow these steps to prepare sugar-free starch gelatin candies:

[0044] 1. Fully mix glacial acetic acid, water and starch, and let it stand for 1.5 hours;

[0045] 2. Fully mix the two sugar alcohols evenly, pour into the sugar pot, and boil for 10 minutes;

[0046] 3. Add the starch milk that has been stirred evenly, and continue heating;

[0047] 4. Add the weighed sucrose ester after 15 minutes;

[0048] 5. After 30 minutes, add carotene, stir and mix evenly, and take out of the pot;

[0049] 6. For pouring and molding, import the prepared slurry into the cooling table, and the cooling temperature is 35°C;

[0050] 7. Unmolding, sorting and packaging: remove t...

Embodiment 3

[0052]First prepare the following raw materials (the amount of each raw material is calculated without water), including 18g corn starch, 100g liquid maltitol, 35g isomalt, 20g crystal erythritol, 30g liquid sorbitol, 1.5ml citric acid, sucrose ester 4g, strawberry essence 25g, allure red pigment 0.05g, purified water 180g.

[0053] Follow these steps to prepare sugar-free starch gelatin candies:

[0054] 1. Fully mix glacial acetic acid, water and starch, and let it stand for 1.5 hours;

[0055] 2. Fully mix the four sugar alcohols evenly, pour into the sugar pot, and boil for 10 minutes;

[0056] 3. Add the starch milk that has been stirred evenly, and continue heating;

[0057] 4. Add the weighed sucrose ester after 15 minutes;

[0058] 5. After 30 minutes, add strawberry essence and allure red pigment, stir and mix evenly;

[0059] 6. For pouring and molding, import the prepared slurry into the cooling table, and the cooling temperature is 35°C;

[0060] 7. Unmolding,...

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Abstract

The invention discloses sugar-free starch gel candy and a preparation method thereof, and belongs to the technical field of production of candy. A formula of the candy comprises the following components: 5 to 20 percent of starch, 50 to 90 percent of one or more of sorbitol, mannitol, xylitol, maltitol, isomaltitol, galactitol and erythritol, 0 to 0.1 percent of edible acid, 0 to 5 percent of edible lipid, 0 to 0.02 percent of edible pigment, 0 to 2.0 percent of edible essence, and 0 to 20 percent of fruit juice or vegetable juice. The preparation method comprises the following steps of: proportioning, performing acid hydrolysis, sugaring off, adding auxiliary materials for blending, pouring, forming, demoulding, finishing, packing and the like. The sugar-free starch gel candy prepared by the method does not contain sucrose, and is suitable for special patients suffering from diabetes, hypertension and the like to eat. The sugar-free starch gel candy has a good forming effect, is high in chewing strength, non-sticky for teeth and knives, easy to cut and difficult to crystallize, separate out and fade, avoids decayed teeth, and facilitates industrialized production; and the quality guarantee period of the candy can reach 24 months.

Description

technical field [0001] The invention relates to a sugar-free starch gel candy and a preparation method thereof, belonging to the technical field of candy production and processing. Background technique [0002] As a traditional food, gel candy is deeply loved by consumers. The most widely circulated gel candy in the market and the most popular among consumers is gel candy with starch as the gelling agent and sugar and starch syrup as the main raw materials. Starch gel candy processed with auxiliary materials such as pigment, sweetener and sour agent. The candy is soft, glutinous and elastic in texture, sweet and not greasy in taste, and chewy. However, the sugar content of this candy is very high, and frequent consumption of this candy with too much sugar content will lead to the occurrence of problems such as dental caries, obesity, and elevated blood sugar, which is not conducive to health. [0003] Sugar alcohols refer to a class of polyols produced by hydrogenation of ...

Claims

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Application Information

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IPC IPC(8): A23G3/38A23G3/42A23G3/48
Inventor 孙庆杰熊柳南冲
Owner QINGDAO AGRI UNIV
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