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Sugar-free milk lollipop and its preparation technology

A preparation process and lollipop technology, applied in the confectionary industry, confectionery, food science, etc., can solve the problems of single candy and monotonous taste

Inactive Publication Date: 2012-12-19
陈志宁
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Confectionary food is a common snack in daily life. Candies, such as ginseng candy and throat lozenges, are designed to meet the preferences of different groups of people. With the continuous improvement of living standards, people also look forward to tasting candies with fresh tastes. The single candy and monotonous taste cannot provide people with new candies. snack

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0014] 1. Boil sugar: first put water, xylitol and salt into the pot, and after they are all melted, add butter, lecithin and monoglyceride and cook to 90°C, turn off the steam after boiling for 3 minutes.

[0015] 2. Stirring: Continue to add whey powder and sugar-free condensed milk to the pot, emulsify, stir slowly and evenly for 1 minute, and store in the sugar bowl.

[0016] 3. Molding: After the syrup in the sugar bowl is boiled through a thin mold at 145°C and again through a thin mold at 180°C, it is still in a liquid state and has a certain fluidity. After that, demoulding is carried out.

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PUM

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Abstract

The invention relates to the technical field of food processing, especially to a sugar-free milk lollipop and its preparation technology. The invention is characterized in that the sugar-free milk lollipop is prepared according to a sugar-free milk lollipop production technology and raw materials for the preparation of the sugar-free milk lollipop comprise: by weight, 65-75% of xylitol, 9-10.4% of cream, 2.3-4.17% of whey powder, 0.9-1.04% of salt, 2.26-2.6% of phosphatidylcholine bilayer, 0.09-0.1% of essence, 9-10.4% of sugar-free condensed milk, 4.5-5.2% of monostearin and the balance being water. By the implement of the technology, the prepared sugar-free milk lollipop has a nourishing effect, is tasty, has an unforgettable flavor, and is of superior quality. In addition, the preparation technology is simple.

Description

[0001] technical field [0002] The invention relates to the technical field of food processing, in particular to a sugar-free milk lollipop and a preparation process thereof. [0003] Background technique [0004] Confectionary food is a common snack in daily life. There are many varieties and new ones are constantly being introduced. In addition to the more traditional milk-flavored and fruit-flavored candies, there are also many candies added with medicinal materials, such as ginseng candy and throat lozenges, etc., to satisfy different groups of people. With the continuous improvement of living standards, people also look forward to tasting candies with fresh tastes. The singleness of candies and the monotony of taste cannot provide people with new tastes of candy snacks. [0005] Contents of the invention [0006] In order to overcome the above-mentioned deficiencies in the prior art, the object of the present invention is to provide a sugar-free milk lollipop with...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/38A23G3/42A23G3/56
Inventor 陈志宁
Owner 陈志宁
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