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Candies suitable for diabetes patients

A technology for diabetics and candies, applied in the fields of confectionery, application, metabolic diseases, etc., can solve the problems of few varieties of colors and single food structure, and achieve the effect of rich nutrition, good taste and flavor, and rich snacks

Inactive Publication Date: 2014-10-29
江拥军
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Because diabetics have defects in glucose metabolism, a large amount of candies and foods that can be converted into sugar cannot be eaten. Therefore, compared with the general population, diabetics have the defects of single food structure and fewer varieties.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A kind of candy suitable for diabetics, made of the following raw materials in parts by weight: 55 parts of maltitol, 10 parts of pumpkin, 5 parts of medlar, 3 parts of Chinese yam, 0.5 part of mogroside powder, 0.3 part of citric acid, edible spices 0.2 parts, food coloring 0.03 parts.

[0025] The preparation method of the candy suitable for diabetics is as follows:

[0026] (1) Take pumpkin, medlar and Chinese yam by weight, mix and squeeze the juice to obtain mixed juice residue;

[0027] (2) The mixed juice residue is subjected to supercritical extraction, and is loaded into an extraction kettle for supercritical CO extraction. 2 Extraction with supercritical CO 2 The fluid is the extraction solvent, and the ethanol solution with a volume concentration of 50% is used as the entrainer. The extraction pressure is 30Mpa, the extraction temperature is 35°C, and the CO 2 The flow rate is 15 / h, and the extract is collected every 30 minutes. When no more extract flows ...

Embodiment 2

[0031] A kind of candy suitable for diabetics, made of the following raw materials in parts by weight: 60 parts of maltitol, 12 parts of pumpkin, 6 parts of medlar, 4 parts of Chinese yam, 0.6 part of mogroside powder, 0.5 part of citric acid, food flavoring 0.4 parts, food coloring 0.04 parts.

[0032] The preparation method of the candy suitable for diabetics is as follows:

[0033] (1) Take pumpkin, medlar and Chinese yam by weight, mix and squeeze the juice to obtain mixed juice residue;

[0034] (2) The mixed juice residue is subjected to supercritical extraction, and is loaded into an extraction kettle for supercritical CO extraction. 2 Extraction with supercritical CO 2 The fluid is the extraction solvent, and the ethanol solution with a volume concentration of 55% is used as the entrainer. The extraction pressure is 32Mpa, the extraction temperature is 40°C, and the CO 2 The flow rate is 16L / h, and the extract is collected every 30 minutes. When no more extract flow...

Embodiment 3

[0038] A kind of candy suitable for diabetics, made of the following raw materials in parts by weight: 63 parts of maltitol, 13 parts of pumpkin, 7 parts of medlar, 5 parts of Chinese yam, 0.7 part of mogroside powder, 0.6 part of citric acid, food flavoring 0.5 parts, food coloring 0.05 parts.

[0039] The preparation method of the candy suitable for diabetics is as follows:

[0040] (1) Take pumpkin, medlar and Chinese yam by weight, mix and squeeze the juice to obtain mixed juice residue;

[0041] (2) The mixed juice residue is subjected to supercritical extraction, and is loaded into an extraction kettle for supercritical CO extraction. 2 Extraction with supercritical CO 2 The fluid is the extraction solvent, and the ethanol solution with a volume concentration of 60% is used as the entrainer. The extraction pressure is 35Mpa, the extraction temperature is 45°C, and the CO 2 The flow rate is 17L / h, and the extract is collected every 30 minutes. When no more extract flow...

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PUM

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Abstract

The invention discloses candies suitable for diabetes patients. The candies are prepared from the following raw materials in parts by weight: 55-70 parts of maltitol, 10-15 parts of pumpkins, 5-10 parts of medlar, 3-8 parts of yams, 1-3 parts of momordica glycosides powder, 0.3-0.9 part of citric acid, 0.2-0.7 part of food perfume and 0.03-0.07 part of food colorant. The candies cannot affect the disease of the diabetes patients and have a certain treatment effect on the diabetes patients when being eaten, and is rich in nutrition, good in mouth feel and suitable for ordinary people to eat as a health product.

Description

technical field [0001] The invention relates to the technical field of candy processing, in particular to a candy suitable for diabetics. Background technique [0002] Diabetes mellitus is a group of metabolic diseases characterized by hyperglycemia caused by defective insulin secretion or its biological action, or both. The long-term high blood sugar in diabetes leads to chronic damage and dysfunction of various tissues, especially the eyes, kidneys, heart, blood vessels, and nerves. Because diabetics have defects in glucose metabolism, a large amount of candy and foods that can be converted into sugar cannot be eaten. Compared with the general population, diabetics have the disadvantages of single food structure and fewer varieties. It is an urgent need in this field to research and develop a new type of candy suitable for diabetics. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a candy suitable for diabeti...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48A23G3/38A61P3/10
Inventor 江拥军
Owner 江拥军
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