Sugar-free sea-buckthorn cushions and manufacture process thereof

Abstract

The invention discloses sugar-free sea-buckthorn cushions and a manufacture process thereof. The sugar-free sea-buckthorn cushions mainly comprises, by weight, maltitol 63.5-73.5 parts, peanut butter 18.5-28.5 parts, sea-buckthorn juice 0.2 part, wheat meal 7.8 parts and vanillin 0.02 part. The manufacture process comprises the steps of first weighing ingredients, boiling the maltitol for 25-30 minutes under the conditions of 205+ / -1 DEG C of boiling temperature and open firing, then performing cooling till the temperature reaches to 80 DEG C, performing blocking, pulling, adding mixed ingredients except the maltitol, and finally performing coating and forming. A final product has less than 0.5% of sugar content, low calories, nutritional and health-care and is suitable for patients with diabetes, hypertension, hyperglycemia and hyperlipemia, and consumers need not to consider physical conditions and can eat the cushions trustingly.

Description

Technical field: [0001] The invention relates to a hard crisp candy and a production process thereof. Background technique: [0002] Hard candies are divided into hard candies and hard crisp candies. The sugar content of hard crispy candy is about 65%. The main ingredients are: 43-54% sucrose, 9-18% reducing sugar, 30% peanut butter, 3.5% wheat flour, and 1.5% water. The sugar content in this traditional hard crisp candy is too high, which is not beneficial to the health of three high people, especially diabetics. [0003] Because the sucrose in the traditional hard crispy candy is often in the state of granulated sugar, it is necessary to use anti-crystallization syrup such as glucose syrup, or use acidic substances such as citric acid to prevent the re-crystallization of granulated sugar, but it cannot be used too much. White granulated sugar decomposes too much, in the process of product molding, it cannot show the maximum plasticity, so it cannot be molded. Too much ...

AI Technical Summary

Problems solved by technology

The sugar content in this traditional hard crunchy candy is too high, which is not beneficial to the health of people with three highs, especially diabetics

[0003] Because the sucrose in the traditional hard crispy candy is often in the state of granulated sugar, it is necessary to use anti-crystallization syrup such as glucose syrup, or use acidic substances such as citric acid to prevent the re-crystallization of granulated sugar, but it cannot be used too much. Excessive decomposition of white granulated sugar, in the process of product molding, can not show the maximum plasticity, so it can not be formed

Too much or too little use of acidic substances may also cause quality problems such as hard crispy candy drying (absorbing water), sanding (recrystallization), etc.

Therefore, reducing sugar must be controlled between 9-18%, and the proportion of reducing sugar needs to be adjusted according to the amount of sugar used. The process is complicated and the quality of the finished product is unstable.

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