Low-sugar coarse grain soft sweet and preparation method thereof

A production method and technology for coarse grains, which are applied in confectionery, confectionery industry, food science and other directions, can solve the problems of unfavorable fudge moisture evaporation, decline in edible quality, and decline in flavor quality of final products, and achieve solutions to aging and prolongation of shelf life. Shelf life, superior water retention effect

Inactive Publication Date: 2013-09-11
SICHUAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] The raw material of soft candy in the above patent document is fresh coarse grain raw material, the production is limited by seasons, the production of coarse grain puree is troublesome, easy to brown, and affects the color of the final product; the moisture content of coarse grain puree is high, so the amount of addition should not be increased, otherwise the cooking process will take longer If it is too long, the flavor quality of the final product will decrease, and the energy consumption will be high; the high starch conten

Method used

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  • Low-sugar coarse grain soft sweet and preparation method thereof
  • Low-sugar coarse grain soft sweet and preparation method thereof
  • Low-sugar coarse grain soft sweet and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] The preparation of embodiment 1 sweet potato jelly

[0038] 1. Preparation of Sweet Potato Suspension

[0039] Prepare sweet potato suspension with 24 parts of sweet potato powder and 120 parts of water, set aside;

[0040] 2. Sol

[0041] Prepare sol with 1.5 parts of carrageenan and 19.5 parts of water, set aside;

[0042] 3. Dissolving sugar

[0043] Add 30 parts of maltitol and 15 parts of water into the sugar pot, heat until the sugar alcohol dissolves, then add 30 parts of maltose, mix well, and set aside;

[0044] 4. Boil

[0045] After dissolving the above-mentioned sugar alcohol solution and maltose, add the above-mentioned carrageenan sol, mix evenly and boil, when the syrup is boiled to boiling, add the sweet potato suspension and continue to boil for 10 minutes;

[0046] 5. Pouring molding

[0047] Continue to boil the boiled sugar solution at a temperature of 102°C. When the material liquid turns into a translucent paste, stop heating, add 0.1 part of...

Embodiment 2

[0053] Embodiment 2 Preparation of corn fudge

[0054] 1. Preparation of Corn Suspension

[0055] Prepare corn suspension with 25.5 parts of corn flour and 127.5 parts of water, set aside;

[0056] 2. Sol

[0057] Prepare sol with 1.65 parts of carrageenan and 21.45 parts of water, set aside;

[0058] 3. Dissolving sugar

[0059] Add 32.5 parts of maltitol and 16.25 parts of water into the sugar pot, heat until the sugar alcohol dissolves, then add 35 parts of maltose, mix well, and set aside;

[0060] 4. Boil

[0061] After dissolving the above-mentioned sugar alcohol solution and maltose, add the above-mentioned carrageenan sol, mix well and boil, when the syrup is boiled to boiling, add the corn suspension and continue to boil for 12 minutes;

[0062] 5. Pouring molding

[0063] Continue to boil the boiled sugar solution at a temperature of 102°C. When the liquid turns into a translucent paste, stop heating, add 0.2 parts of the dissolved spices and 0.2 parts of the p...

Embodiment 3

[0069] The preparation of embodiment 3 soybean and mung bean jelly

[0070] 1. Preparation of soybean and mung bean suspensions

[0071] Prepare a suspension with 20 parts of soybean powder, 7 parts of mung bean powder and 135 parts of water, and set aside;

[0072] 2. Sol

[0073] Prepare sol with 1.8 parts of carrageenan and 23.4 parts of water, set aside;

[0074] 3. Dissolving sugar

[0075]Add 35 parts of maltitol and 17.5 parts of water into the sugar pot, heat until the sugar alcohol dissolves, then add 40 parts of maltose, mix well, and set aside;

[0076] 4. Boil

[0077] After dissolving the above-mentioned sugar alcohol solution and maltose, add the above-mentioned carrageenan sol, mix well and boil, when the syrup is boiled to boiling, add the above-mentioned suspension, and continue to boil for 15 minutes;

[0078] 5. Pouring molding

[0079] Continue boiling the boiled sugar solution at a temperature of 102°C. When the material liquid becomes a translucent ...

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Abstract

The invention discloses a low-sugar coarse grain soft sweet and a preparation method thereof. The preparation method is characterized by comprising the following steps of: respectively preparing 30-40 parts of malt sugar, 24-27 parts of coarse grain flour, 30-35 parts of maltitol, 1.5-1.8 parts of carrageenan, 0.1-0.3 part of spice and 0.1-0.3 part of pigment into suspension and sol; and then, dissolving maltitol and malt sugar, adding carrageenan, uniformly mixing the ingredients, boiling, and adding the coarse grain flour when boiling the syrup, boiling for 10-15minutes, molding by casting, demolding and drying to obtain the low-sugar coarse grain soft sweet. The sweet is good in taste and proper in hardness, and the production is not limited by season; the coarse grain content is 25-30%; the coarse grain soft sweet added with sugar alcohol to completely replace the white granulated sugar to serve as a sweetening agent has the advantages of low sugar, low heat and decayed tooth resistance, thereby being particularly suitable for high blood glucose groups, weight reducing groups and newborns.

Description

technical field [0001] The invention relates to a low-sugar coarse grain soft candy and a preparation method thereof, belonging to the technical field of food processing Background technique [0002] With the improvement of living standards, the incidence of civilized diseases such as high blood sugar and obesity is gradually increasing, forcing people to pay more and more attention to health issues. Therefore, higher requirements are put forward for food, which must be delicious and healthy. Coarse grains with low sugar and high dietary fiber Food came into being. Chinese Patent Application No. 201010297249.5 "A Method for Preparation of Soft Candy Using Coarse Grain as Raw Material" discloses a method for making soft candy with coarse grain. The steps are: [0003] 1. Selection of coarse grain raw materials; [0004] 2. Prepare coarse grain puree; [0005] 3. Mix coarse grain puree with syrup and edible gum to obtain mixed sugar solution [0006] 4. The sugar liquid i...

Claims

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Application Information

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IPC IPC(8): A23G3/48
Inventor 贾利蓉李玮刘学彬罗爱民郭洪英王泽斌
Owner SICHUAN UNIV
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