Low-sugar coarse grain soft sweet and preparation method thereof

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...

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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 content in coarse grains will not be considered, which will easily lead to the aging phenomenon of fudge during the shelf life, that is, the sugar body will harden and the eating quality will decrease; the sugar content will not be adjusted. Requirements, may not be suitable for special groups of people, such as people with high blood sugar, people who lose weight, children, etc.; the sugar body is baked at 50°C for 48 hours, and the temperature setting has no gradient, which is not conducive to the evaporation of water inside the soft candy

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