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A kind of low-calorie sugar-free hard candy containing erythritol and its preparation method

An erythritol and low-calorie technology, which is applied in the field of low-calorie sugar-free hard candy and its preparation, can solve the problems of different product attributes, different processing techniques, and differences in functional characteristics of products with added nutrients, and achieves human body tolerance. High, nutrient-rich, good quality stability

Active Publication Date: 2019-07-19
TIANJIN UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the main raw material of the third patent is erythritol, the product attributes are different, so the processing technology is completely different, and there are essential differences in the addition of nutrients and product functional properties

Method used

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  • A kind of low-calorie sugar-free hard candy containing erythritol and its preparation method
  • A kind of low-calorie sugar-free hard candy containing erythritol and its preparation method
  • A kind of low-calorie sugar-free hard candy containing erythritol and its preparation method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] A low-calorie sugar-free hard candy containing erythritol, its composition and parts by weight are as follows:

[0036]

[0037] Described erythritol is primary erythritol.

[0038] The dietary fiber is polydextrose.

[0039] The collagen is fish collagen or fish skin collagen.

[0040] The preparation method steps of the above-mentioned low-calorie sugar-free hard candy containing erythritol are as follows:

[0041] (1) Dissolving and mixing: first heat and dissolve erythritol at 90-140°C, then add dietary fiber to liquid maltitol and heat and dissolve together at 90-140°C to obtain a mixture, then add erythritol Gradually add liquid maltitol and stir continuously to obtain a well-dissolved material.

[0042] (2) Boil: Boil the dissolved material under normal pressure, keep it for 20 minutes after the temperature reaches 170° C., and keep stirring during the process to obtain sugar liquid.

[0043] (3) Cooling and blending: Cool the sugar solution to 125°C, add fi...

Embodiment 2

[0048] A low-calorie sugar-free hard candy containing erythritol, its composition and parts by weight are as follows:

[0049]

[0050] Described erythritol is primary erythritol.

[0051] The dietary fiber is polydextrose.

[0052] The collagen is fish collagen or fish skin collagen.

[0053] The preparation method steps of the above-mentioned low-calorie sugar-free hard candy containing erythritol are as follows:

[0054] (1) Dissolving and mixing: first heat and dissolve erythritol at 90-140°C, then add dietary fiber to liquid maltitol and heat and dissolve together at 90-140°C to obtain a mixture, then add erythritol Gradually add to the liquid maltitol stirring constantly.

[0055] (2) Boil: Boil the dissolved material under normal pressure, keep it for 20 minutes after the temperature reaches 170°C, and keep stirring during the process.

[0056] (3) Cooling and blending: add citric acid when the sugar liquid is cooled to 120°C, add soybean protein at 115°C, stir e...

Embodiment 3

[0062] A low-calorie sugar-free hard candy containing erythritol, its composition and parts by weight are as follows:

[0063]

[0064] Described erythritol is primary erythritol.

[0065] The dietary fiber is polydextrose.

[0066] The collagen is fish collagen or fish skin collagen.

[0067] The preparation method of the low-calorie sugar-free hard candy containing erythritol as mentioned above, the steps are as follows:

[0068] (1) Dissolving and mixing: first heat and dissolve erythritol at 90°C, then add dietary fiber to liquid maltitol and heat and dissolve together at 90°C to obtain a mixture, then gradually add the heated and dissolved erythritol into the mixture and keep stirring to obtain dissolved materials;

[0069] (2) Cooking: boil the dissolved material under normal pressure, keep it for 5 minutes when the temperature reaches the end temperature of 160°C, and keep stirring during this process to obtain sugar liquid;

[0070] (3) Cooling and reconciliatio...

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Abstract

The invention relates to a low-calorie sugar-free hard candy containing meso-erythritol. The low-calorie sugar-free hard candy comprises the following ingredients in parts by weight: 90-110 parts of meso-erythritol, 40-80 parts of liquid maltitol, 0.2-1.4 parts of citric acid, 6-15 parts of dietary fibers and 0-1.3 parts of collagen. The hard candy takes meso-erythritol and liquid maltitol as main ingredients, is not added with sugar, does not increase blood glucose and does not influence cholesterol, thus being capable of being eaten by cholesterol patients; meanwhile, dietary fiber and collagen are added, so that the defect of candies in the aspect of nutrition is compensated, and the product (water-soluble dietary fiber more than or equal to 3g / 100g solid) has the functions of preventing decayed tooth and constipation, and restoring skin, and can meet the multiple demands of modern consumption crowds. The low-calorie sugar-free hard candy containing meso-erythritol is rich in nutrition, convenient to eat and carry, and is a novel candy integrating health, convenience and nutrition, with low calorie (smaller than or equal to 170kJ / 100g solid).

Description

technical field [0001] The invention belongs to the technical field of food processing and manufacturing, in particular to a low-calorie sugar-free hard candy containing erythritol and a preparation method thereof. Background technique [0002] Excessive intake of carbohydrates and calories from the diet can directly or indirectly bring certain hidden dangers to people. Such as dental caries, diabetes, rheumatic diseases and cardiovascular diseases. With the popularization of science, people pay more and more attention to food health and nutritional balance, and the importance of diet to human health has attracted much attention. Low-fat, low-sugar or fat-free, sugar-free and low-calorie functional foods have appeared on the market. They are also used in candy production. No exception. In recent years, sugar-free candies have been developed, using low-calorie sweeteners instead of sucrose, glucose, etc. used in traditional candy manufacturing, to reduce the calories of the...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23G3/38A23G3/42
CPCA23G3/38A23G3/42A23V2002/00A23V2250/6416
Inventor 李文钊吴静刘晓宇韩颖孔宇阮美娟
Owner TIANJIN UNIV OF SCI & TECH
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