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Functional factor reinforced crunchy candy and processing method thereof

A technology of functional factors and processing methods, applied in the confectionary industry, confectionery, food science, etc., to achieve the effects of improving immunity, preventing flavor loss, and eliminating free radicals

Active Publication Date: 2014-02-26
吉林省益尔生物有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, in the processing of crispy candy, the research on adding oligosaccharides and natural active substances to the candy skin and sauce has not yet been reported.

Method used

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  • Functional factor reinforced crunchy candy and processing method thereof
  • Functional factor reinforced crunchy candy and processing method thereof
  • Functional factor reinforced crunchy candy and processing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0046] A processing method for strengthening crunchy candies with functional factors, comprising the steps of:

[0047] 1. Sugar melting: first add 35 parts of pure water of isomaltose oligosaccharide powder, erythritol powder and isomaltulitol powder, heat to 90°C to dissolve the sugar; then filter through a 100-mesh sieve, Remove impurities and dirt from the sugar solution. In parts by mass, 35 parts of isomaltose oligosaccharide powder, 20 parts of erythritol powder, 20 parts of isomalt powder, 35 parts of purified water;

[0048] 2. Boiling sugar at normal pressure: Put the filtered sugar solution into a sugar pot and continue heating to 140°C, keep it warm for 12 minutes, and control the final massecuite mass concentration to 98%;

[0049] 3. Cooling and blending: Cool the prepared massecuite to 90°C, add 0.02 parts by mass of vanillin and stir. The cooling method can be water cooling. Specifically, pour the massecuite on a table equipped with a flowing water cooling dev...

Embodiment 2

[0077] A processing method for strengthening crunchy candies with functional factors, comprising the steps of:

[0078] 1. Sugar melting: first add 30 parts (mass fraction of total sugar) of isomaltooligosaccharide, erythritol powder and isomalt powder into purified water, heat to 85°C to dissolve the sugar; then Filter through a 120-mesh sieve to remove impurities and dirt in the sugar solution. In parts by mass, 45 parts of isomaltose oligosaccharide powder, 15 parts of erythritol powder, and 15 parts of isomaltulose powder;

[0079] 2. Vacuum sugar boiling: First, use rapid heating method to heat the sugar solution to 135°C and concentrate it to a sugar concentration of 95%, then lower the temperature to make the syrup temperature in the sugar body 115°C, use vacuum sugar boiling equipment, and the vacuum degree is 720 mmHg , the final massecuite concentration is 98%;

[0080] 3. Cooling and blending: Cool the prepared massecuite to 85°C, immediately add 0.03 parts of van...

Embodiment 3

[0094] A processing method for strengthening crunchy candies with functional factors, comprising the steps of:

[0095] 1. Sugar melting: first add 25 parts of pure water to oligomeric isomaltose powder, erythritol powder and isomaltulose powder, heat to 80°C to dissolve the sugar; then filter with gauze to remove the sugar liquid impurities and dirt in it. In parts by mass, 55 parts of isomaltose oligosaccharide powder, 10 parts of erythritol powder, and 10 parts of isomalt powder;

[0096] 2. Boiling sugar at normal pressure: Put the filtered sugar solution in a sugar pot and heat it to 150°C for 8 minutes, so that the final massecuite concentration is 98%;

[0097] 3. Cooling and blending: Cool the prepared massecuite to 80°C, add 0.04 parts of vanillin immediately and stir, (choose water cooling for the cooling method, specifically pour the massecuite on a table equipped with a flowing water cooling device cooling), and then the cooled massecuite is set aside.

[0098] ...

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Abstract

The invention discloses a functional factor reinforced crunchy candy and a processing method thereof. The processing method comprises the following steps: firstly, mixing 35 to 55 parts of isomaltose hypgather powder, 10 to 20 parts of erythritol powder, 10 to 20 parts of isomalt powder, and 25 to 35 parts of water and heating to a temperature of 70 to 90 DEG C to enable sugar to be molten; and then sugaring off, cooling, separating sugar semifinished products, preparing peanut butter rich in a garcinia mangostana L pericarp compound coating, crisping to make a core, whitening to prepare couverture and forming, wherein the peanut butter rich in the garcinia mangostana L pericarp compound coating is prepared by compounding a compound A, a compound B, a compound C and vitamin C which are separated from garcinia mangostana L pericarp according to a weight ratio of 1:(1-2):(1-2):(1-2) to form a garcinia mangostana L pericarp active material compound coating and adding the garcinia mangostana L pericarp active material compound coating into peanut butter. According to the invention, a heat value of the cushion is reduced; functions of not decaying teeth, removing free radicals, conditioning intestinal tract and the like and an antioxidation function are given to the cushion; and preservation performance of the cushion is improved, so that shelf life is prolonged.

Description

technical field [0001] The invention relates to a crisp candy, in particular to a functional material-enhanced crisp candy and a preparation method thereof, in particular to a functional crisp candy rich in oligosaccharides and mangosteen peel active substances and a preparation method thereof. Background technique [0002] With the improvement of living standards, people pay more and more attention to healthy diet. For a long time, crispy candy has been famous at home and abroad for its wonderful fragrance, crispness, sweetness and crispness, and is deeply loved by consumers. Sugar is also the main source of sweet food for human beings. However, as a high-calorie, high-sweet candy, long-term consumption may lead to diseases such as obesity, hyperlipidemia, diabetes and dental caries, and seriously endanger human health. The World Health Organization pointed out : People who eat high-sugar food for a long time, their average life expectancy will be shortened by 10-20 years ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23G3/42A23G3/38A23G3/54A23G3/48
Inventor 于立梅白卫东曾晓房陈悦娇冯卫华任文彬钱敏
Owner 吉林省益尔生物有限公司
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