Low-sweetness energy slow-release peanut sugar and preparation method of low-sweetness energy slow-release peanut sugar

A peanut sugar and sweetness technology, applied in confectionery, confectionary industry, food science, etc., can solve the problems of high sweetness, high blood sugar, high calorie value, etc., and achieve the effect of not being prone to large fluctuations and reducing dental caries

Inactive Publication Date: 2012-09-19
GUILIN SUNCOME FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The content of sucrose and glucose added in the traditional peanut candy formula is usually as high as 60%, which not only has high sweetness, but also easily causes blood sugar rise after consumption by consumers. Peanuts are food ingredients with high fat content and high calorie value

Method used

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  • Low-sweetness energy slow-release peanut sugar and preparation method of low-sweetness energy slow-release peanut sugar
  • Low-sweetness energy slow-release peanut sugar and preparation method of low-sweetness energy slow-release peanut sugar

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] A preparation method of low-sweetness energy slow-release peanut candy, comprising the steps of:

[0037] (1) Weighing: Take 40 kg of isomaltulose, 20 kg of purified water, and 20 kg of high maltose syrup;

[0038] (2) Put the above materials into the pot and mix evenly, heat to boiling, and cook to 120°C;

[0039] (3) Add 0.5 kg of edible vegetable oil, 1 kg of modified starch, and 0.1 kg of salt, stir and dissolve, and continue to heat and boil;

[0040] (4) When the syrup is boiled to a temperature above 148°C, stop heating;

[0041] (5) Pour in 80 kg of peeled peanut kernels and 4 kg of sesame seeds, and stir fry evenly;

[0042] (6) Pour it into the mold while it is hot, roll it firmly with a wooden stick, and cool it naturally;

[0043] (7) After cooling, cut into shape, pack and store.

Embodiment 2

[0045] A preparation method of low-sweetness energy slow-release peanut candy, comprising the steps of:

[0046] (1) Weighing: Take 30 kg of isomaltulose, 18 kg of purified water, 1 kg of sucrose, and 30 kg of high maltose syrup;

[0047] (2) Put the above materials into the pot and mix evenly, heat to boiling, and cook to 120°C;

[0048] (3) Add 1.5 kg of edible vegetable oil, 2 kg of modified starch, and 0.1 kg of salt, stir and dissolve, and continue to heat and boil;

[0049] (4) When the syrup is boiled to a temperature above 148°C, stop heating;

[0050] (5) Pour in 70 kg of peeled peanut kernels and 2 kg of sesame seeds, and stir fry quickly and evenly;

[0051] (6) Pour it into the mold while it is hot, roll it firmly with a wooden stick, and cool it naturally;

[0052] (7) After cooling, cut into shape, pack and store.

[0053] The modified starch described in the above embodiments is one of acetate modified starch, oxidized starch and phosphated modified starch.

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Abstract

The invention discloses low-sweetness energy slow-release peanut sugar and a preparation method of the low-sweetness energy slow-release peanut sugar. The low-sweetness energy slow-release peanut sugar comprises the following ingredients in parts by weight through the steps of sugar boiling, stirring, milling and forming: 70 to 90 parts of peeled peanut kernels and sesame, 30 to 60 parts of isomaltulose, 5 to 20 parts of pure water, 0 to 20 parts of cane sugar, 20 to 60 parts of high maltose syrup, 1 t o 5 parts modified starch, 0.5 to 2 parts of edible oil and 0.1 to 0.5 part of common salt. The isomaltulose and the high maltose syrup are adopted as major sweetening agent resources, and the product sweetness is greatly reduced, so the product has the characteristics of agreeable sweetness, crystal and loose structures and melt-in-the-mouth texture, in addition, the great fluctuation of the blood sugar cannot be easily caused by the product, the sugar content is lower than 40 percent, the sweetness is reduced by 40 percent though being compared with that of the traditional peanut sugar, saprodontia can be reduced, and the continuous and slow energy release can be realized.

Description

technical field [0001] The invention relates to food, in particular to low-sweetness energy slow-release peanut candy and a preparation method thereof. Background technique [0002] Traditional peanut candy is made of raw materials such as clean peanuts, sucrose, and liquid glucose syrup, which are boiled and molded. Peanut candy is sweet and crisp, high in quality and low in price, and is one of the most popular foods among consumers. [0003] The content of sucrose and glucose added in the traditional peanut candy formula is usually as high as 60%, which is not only high in sweetness, but also easily causes blood sugar rise after consumption by consumers. Peanuts are food ingredients with high fat content and high calorie value. [0004] With the improvement of people's living standards, more consumers have begun to pay attention to food health issues, carefully choose high-sugar, high-fat and high-calorie foods, and tend to choose low-sugar, low-fat and low-calorie healt...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/42A23G3/48
Inventor 陈应福
Owner GUILIN SUNCOME FOOD
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