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Fruit low-sugar candy and preparation method thereof

A low-sugar candy and fruit technology, applied in confectionery, confectionary industry, food science, etc., can solve the problems of prohibitive candy and high sugar content in candy, and achieve the effect of unique taste and 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 and fruits as raw materials, and develops a fruit low-sugar candy

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] 60-70 parts of xylitol, 5-10 parts of isomalt, 15-25 parts of lactitol, 6-10 parts of walnut kernel, 1-3 parts of black sesame, 0.5-2 parts of bayberry, 3-5 parts of hawthorn , 3-5 parts of sweet orange, 60-80 parts of water.

Embodiment 2

[0020] 60 parts of xylitol, 5 parts of isomalt, 15 parts of lactitol, 6 parts of walnut kernel, 1 part of black sesame, 0.5 part of bayberry, 3 parts of hawthorn, 3 parts of sweet orange, 60 parts of water.

Embodiment 3

[0022] 65 parts of xylitol, 7 parts of isomalt, 20 parts of lactitol, 8 parts of walnut kernel, 2 parts of black sesame, 1 part of bayberry, 4 parts of hawthorn, 4 parts of sweet orange, 70 parts of water.

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PUM

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Abstract

The invention discloses a fruit low-sugar candy and a preparation method thereof. The fruit low-sugar candy is prepared from the following raw materials in parts by weight: 60-70 parts of xylitol, 5-10 parts of isomalt, 15-25 parts of lactitol, 6-10 parts of walnut kernels, 1-3 parts of black sesames, 0.5-2 parts of waxberry, 3-5 parts of hawthorn, 3-5 parts of sweet oranges and 60-80 parts of water. The fruit low-sugar candy is unique in taste, sour and sweet, tasty, and low in sugar content.

Description

technical field [0001] The invention relates to the field of candy and its preparation method, in particular to a low-sugar fruit 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 daunting and cannot meet the needs of people's health care. Aiming at the above disadvantages, the present invention selects various sugar alcohols and fruits as raw materials to develop a fruit low-sugar candy. Contents of the invention [0003] The invention provides a low-sugar fruit candy and a preparation method thereof, which is sweet and sour, has low sugar content and has a certain health care effect. [0004] To achieve the above object, the present invention...

Claims

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Application Information

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IPC IPC(8): A23G3/38
Inventor 张旭东
Owner QINGDAO GAOZHESI CLOTHING