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Oral sucrose-free squashed candy and preparation method of oral sucrose-free squashed candy

A technology for tableting candy without sucrose, applied in confectionery, confectionery industry, food science and other directions, can solve the problems of easy cracking and softening, rough and unsmooth taste, etc., to overcome moisture absorption and softening, improve production efficiency and Promotion significance, smooth taste effect

Inactive Publication Date: 2015-04-08
HANSHAN NORMAL UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The present invention overcomes the disadvantages of the existing sugar-free tablet-containing candies, which are rough and not smooth in taste, and is easy to crack and soften after absorbing moisture. Through the microwave heating treatment, the inside and outside of the sugar-free tablet-containing candy are instantly heated, and the internal and external temperatures are instantly heated. Close to the melting point, the granular material inside the sucrose-free tablet candy instantly melts and sticks into a whole similar to hard candy, and after cooling, the texture of the sucrose-free tablet candy is similar to hard candy, with a smooth taste and no roughness , it is not easy to burst and soften after absorbing moisture; the preparation method of the present invention is efficient and convenient, and has excellent production benefits

Method used

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Experimental program
Comparison scheme
Effect test

Embodiment １

[0026] A method for preparing coated jelly candy, the steps of the preparation method comprising:

[0027] (1) Ingredients granulation: Accurately weigh the components of the sucrose-free mouth-containing tablet candy. Except for magnesium stearate, all other components are put into the wet granulator, and then poured into the total weight of the components 8 %, an alcohol solution with a volume concentration of 75%~78%, turn on the wet granulator to mix and granulate for 180 seconds, and then granulate with a 12-mesh sieve;

[0028] The percentage by weight of each component of the sucrose-free oral compressed candy is: 98% sorbitol powder; 1.0% gelatin; 1.0% magnesium stearate; all solid components are powders less than 120 mesh;

[0029] (2) Drying and tableting: spread the granulated material on a baking tray, send it to an oven for drying, the drying temperature is 52°C, dry to a moisture content of 1%, cool to room temperature, and granulate with a 10-mesh sieve , add w...

Embodiment 2

[0034] On the basis of embodiment 1, another embodiment of the present invention is:

[0035] A method for preparing sucrose-free buccal compressed candy, the steps of the preparation method comprising:

[0036] Step (1) Batching and granulation: the volume concentration of 75%~78% alcohol solution is 10% of the total weight of the components, and the wet granulator is turned on to mix and granulate for 120 seconds, and then granulate with a 10-mesh sieve;

[0037] The weight percent of each component of the sucrose-free oral compressed candy is: sorbitol powder 85%; gelatin 3.0%; magnesium stearate 1.5%; sweetener (maltitol powder) 4%; fruit and vegetable powder (lemon fruit powder) 4% %; Sour agent (citric acid) 0.5%; Sour agent (malic acid) 0.5%; Spice (lemon essence) 0.49%; Pigment (lemon yellow) 0.01%; Various solid components are powders less than 120 mesh

[0038] Step (2) Drying and tableting: the drying temperature is 55°C, dried to a moisture content of 1.5%, cooled...

Embodiment 3

[0043] On the basis of embodiment 1, another embodiment of the present invention is:

[0044] A method for preparing sucrose-free buccal compressed candy, the steps of the preparation method comprising:

[0045] Step (1) Batching and granulation: the amount of alcohol solution with a volume concentration of 75%~78% is 9% of the total weight of the components, and the wet granulator is turned on to mix and granulate for 150 seconds, and then granulate with a 10-mesh sieve;

[0046] The weight percent of each component of the sucrose-free oral compressed candy is: sorbitol powder 85%; gelatin 1.5%; magnesium stearate 1.0%; sweetener (maltitol powder) 12%; sweetener (sucralose ) 0.02%; fragrance (mint essence) 0.4%; pigment (natural gardenia blue pigment) 0.08%; all solid components are powders less than 120 mesh.

[0047] Step (2) Drying and tableting: the drying temperature is 54°C, dried to a moisture content of 1.2%, cooled to room temperature, and granulated with a 12-mesh ...

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Abstract

The invention discloses an oral sucrose-free squashed candy and a preparation method of the oral sucrose-free squashed candy. According to the method disclosed by the invention, the microwave treatment is carried out on a squashed material, so that granular materials in the squashed material are instantly melted and adhered with one another to form a whole body similar to a hard candy; the disadvantages of rough and unsmooth taste and easiness in bursting and softening after absorption of moisture in a traditional oral sucrose-free squashed candy are overcome; by virtue of the action of the microwave heating treatment, the interior and the exterior of the oral sucrose-free squashed candy are instantly heated, the internal and external temperatures instantly approach to a melting point, the granular materials in the oral sucrose-free squashed candy are instantly melted and adhered with one another to form a whole body similar to the hard candy, the texture of the oral sucrose-free squashed candy is similar to a hard candy after the oral sucrose-free squashed candy is cooled, and the taste is smooth, is no more rough and is difficult in bursting and softening after the absorption of the moisture. The preparation method is efficient, convenient and rapid and the production benefit is very good.

Description

technical field [0001] The invention relates to a candy and a preparation method thereof, in particular to a sucrose-free oral compressed candy and a preparation method thereof. Background technique [0002] Tablet candy is a mixture with sugar as the main body, adding various fillers and binders, and granulating and pressing into tablets. It does not need to be heated and boiled, so it is called cold processing candy. Tablet candy can be divided into hard tablet candy (also called buccal tablet candy) and soft tablet candy (also called chewing tablet candy) in terms of texture, and sugar-free oral tablet candy is hard tablet A kind of candy, except that its main sugar is sugar alcohol. Tablet candy has become an indispensable part of candy due to its characteristics of no heating and cooking process, and because of the feature of pressing tablet candy without heating and cooking process, the main components are solid granular materials, so regardless of the pressure No ma...

Claims

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Application Information

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IPC IPC(8): A23G3/38A23G3/42A23G3/48
Inventor 刘谋泉孔美兰余少华
Owner HANSHAN NORMAL UNIV
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