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Low-sugar candy and preparation method thereof

A low-sugar candy, xylitol technology, applied in confectionery, confectionery industry, food science and other directions, can solve the problems of high sugar content in candy and prohibitive candy, and achieve the effect of low sugar content

Inactive Publication Date: 2015-03-25
QINGDAO GAOZHESI CLOTHING
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Candy is a traditional product with a long history. Since entering the 21st century, there have been more and more types of candy. However, now commercially available candies contain high sugar content, and generally contain food additives such as flavors and gelatin, which makes people more interested in candy. It is daunting and cannot meet the needs of people's health care. In view of the above disadvantages, the present invention selects a variety of sugar alcohols as raw materials and develops a low-sugar candy

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] 50-70 parts of xylitol, 10-20 parts of isomalt, 10-20 parts of lactitol, 6-10 parts of walnut kernel, 1-3 parts of black sesame, 0.5-2 parts of salvia miltiorrhiza, 1-3 parts of wolfberry 0.5-2 parts of bellflower, 60-80 parts of water.

Embodiment 2

[0020] 50 parts of xylitol, 10 parts of isomalt, 10 parts of lactitol, 6 parts of walnut kernel, 1 part of black sesame, 0.5 part of salvia miltiorrhiza, 1 part of medlar, 0.5 part of bellflower, 60 parts of water.

Embodiment 3

[0022] 60 parts of xylitol, 15 parts of isomalt, 15 parts of lactitol, 8 parts of walnut kernel, 2 parts of black sesame, 1 part of salvia miltiorrhiza, 1 part of medlar, 1 part of bellflower, 70 parts of water.

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PUM

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Abstract

The invention discloses low-sugar candy and a preparation method thereof. The low-sugar candy is prepared from the following raw materials in parts by weight: 50-70 parts of xylitol, 10-20 parts of isomaltitol, 10-20 parts of lactitol, 6-10 parts of walnut kernels, 1-3 parts of black sesame, 0.5-2 parts of radix salviae miltiorrhizae, 1-3 parts of fruit of Chinese wolfberry, 0.5-2 parts of balloon flower root, and 60-80 parts of water. The low-sugar candy is fragrant, sweet and tasty, is low in sugar content and has certain health efficacy.

Description

technical field [0001] The invention relates to the field of candy and its preparation method, in particular to a low-sugar candy and its preparation method. Background technique [0002] Candy is a traditional product with a long history. Since entering the 21st century, there have been more and more types of candy. However, now commercially available candies contain high sugar content, and generally contain food additives such as flavors and gelatin, which makes people more interested in candy. It is prohibitive and cannot meet the needs of people's health care. Aiming at the above disadvantages, the present invention selects multiple sugar alcohols as raw materials to develop a low-sugar candy. Contents of the invention [0003] The invention provides a low-sugar candy and a preparation method thereof, which is sweet and delicious, has low sugar content and has a certain health care effect. [0004] To achieve the above object, the present invention provides the follow...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/38A23G3/42A23G3/48
Inventor 张旭东
Owner QINGDAO GAOZHESI CLOTHING
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