Sugar-free candy floss capable of clearing heat and strengthening teeth

A marshmallow and honeysuckle technology, applied in confectionary, confectionary industry, food science, etc., can solve the problems of limited range of marshmallow use, throat discomfort, high sugar content, etc., to increase absorption, enhance drug efficacy, and taste good Effect

Active Publication Date: 2013-09-11
HOLEYWOOD FUJIAN FOODS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The current production technology is mature and the taste is pure. However, due to the high content of sugar, people often feel too sweet and greasy when eating, and the throat is uncomfortable. The problem of dental caries that is prone to occur after eating a large amount of marshmallows greatly limits the scope of use of marshmallows.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Embodiment 1: the preparation of cotton candy

[0028] Recipe: mannitol 400, gelatin powder 25, starch 20, honeysuckle 10, mint leaves 7, water 600. (in grams)

[0029] step:

[0030] Boiling sugar: Put water and mannitol into a pot and boil, turn to low heat and boil to 112°C for 25 minutes, then cool down to 80°C to obtain syrup;

[0031] Sol: Add gelatin powder into boiling water while stirring, keep warm at 85°C for 30 minutes to obtain glue;

[0032] Starch gelatinization: add starch to water, boil, and then mix with the obtained syrup to obtain starch syrup; when the temperature drops below 50°C, add honeysuckle and mint leaf powder, and mix well;

[0033] Mixing: Mix the final gelatinized starch with the glue, and stir evenly;

[0034] Then make the product according to the conventional preparation process of marshmallow.

[0035] The resulting product is easy to fluff up, while the cotton body is more delicate and soft.

Embodiment 2

[0036] Embodiment 2: the preparation of cotton candy

[0037] Recipe: Mannitol 600, gelatin powder 30, starch 15, honeysuckle 20, mint leaves 10, water 800. (in grams)

[0038] step:

[0039] Boiling sugar: Put water and mannitol into a pot and boil, turn to low heat and boil to 112°C for 25 minutes, then cool down to 80°C to obtain syrup;

[0040] Sol: Add gelatin powder into boiling water while stirring, keep warm at 85°C for 30 minutes to obtain glue;

[0041] Starch gelatinization: add starch to water, boil, and then mix with the obtained syrup to obtain starch syrup; when the temperature drops below 50°C, add honeysuckle and mint leaf powder, and mix well;

[0042] Mixing: Mix the final gelatinized starch with the glue, and stir evenly;

[0043] Then make the product according to the conventional preparation process of marshmallow.

[0044] The resulting product is easy to fluff up, while the cotton body is more delicate and soft.

Embodiment 3

[0045] Embodiment 3: the preparation of cotton candy

[0046] Recipe: mannitol 550, gelatin powder 22, starch 23, honeysuckle 18, mint leaves 8, water 750. (in grams)

[0047] step:

[0048] Boiling sugar: Put water and mannitol into a pot and boil, turn to low heat and boil to 112°C for 25 minutes, then cool down to 80°C to obtain syrup;

[0049] Sol: Add gelatin powder into boiling water while stirring, keep warm at 85°C for 30 minutes to obtain glue;

[0050] Starch gelatinization: add starch to water, boil, and then mix with the obtained syrup to obtain starch syrup; when the temperature drops below 50°C, add honeysuckle and mint leaf powder, and mix well;

[0051] Mixing: Mix the final gelatinized starch with the glue, and stir evenly;

[0052] Then make the product according to the conventional preparation process of marshmallow.

[0053] The resulting product is easy to fluff up, while the cotton body is more delicate and soft.

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PUM

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Abstract

The invention relates to sugar-free candy floss capable of clearing heat and strengthening teeth. The sugar-free candy floss is characterized by consisting of the following raw materials in parts by weight: 400-600 parts of mannitol, 20-30 parts of gelatine powder, 15-25 parts of starch, 10-20 parts of honeysuckle, 5-10 parts of mint leaves and 600-800 parts of water. The mint leaves and the honeysuckle are ultra-fine powder. The invention also provides a preparation method for the candy floss. The candy floss of the invention has the characteristics of clearing heat and detoxifying and strengthening the teeth along with low sugar content, low heat and good taste.

Description

technical field [0001] The invention relates to the field of food, in particular to a sugar-free cotton candy for clearing away heat and strengthening teeth. Background technique [0002] Cotton candy is very popular as a kind of snack food. The current production technology is mature and the taste is pure. However, due to the high content of sugar, people often feel too sweet and greasy when eating, and the throat is uncomfortable. The problem of dental caries that is prone to occur after eating a large amount of marshmallows greatly limits the scope of use of marshmallows. . Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a health-preserving marshmallow that has the functions of clearing away heat and detoxification, strengthening teeth, and having a mouthfeel that is easily accepted by the public. [0004] In order to achieve the above object, the present invention provides a sugar-free marshmallow for clear...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48A23G3/42A23G3/38
Inventor 洪荫治
Owner HOLEYWOOD FUJIAN FOODS
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