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Low-sugar candy

A low-sugar candy and sucrose technology, applied in confectionary, confectionery industry, food science, etc., can solve the problems of high sugar content in candy and prohibitive candy, and achieve the effect of low sugar content

Inactive Publication Date: 2016-03-23
张美丽
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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. For the above-mentioned disadvantages, the present invention selects a variety of sugar alcohols as raw materials to develop a low-sugar candy, which is not only an excellent health food for ordinary eaters, but also can avoid excessive sugar on the human body. Harm, not only suitable for the general population, but also especially suitable for diabetics, obese patients or people who want to lose weight

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] 20-30 parts of golden camellia extract dry powder, 2-4 parts of Fangji, 1-3 parts of Akebia, 15-25 parts of maltose, 6-10 parts of crushed peanuts, 1-3 parts of vine, 15-25 parts of sucrose, mint 6-8 parts, 70-90 parts of water.

Embodiment 2

[0016] 20 parts of golden camellia extract dry powder, 2 parts of Fangji, 1 part of Akebia, 15 parts of maltose, 6 parts of crushed peanut, 1 part of vine, 15 parts of sucrose, 6 parts of mint, and 70 parts of water.

Embodiment 3

[0018] 25 parts of golden camellia extract dry powder, 3 parts of Fangji, 2 parts of Akebia, 20 parts of maltose, 8 parts of crushed peanuts, 2 parts of vine, 20 parts of sucrose, 7 parts of mint, and 80 parts of water.

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PUM

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Abstract

The invention discloses a low-sugar candy. The low-sugar candy comprises raw materials in parts by weight as follows: 20-30 parts of golden camellia extract dry powder, 2-4 parts of fourstamen stephania roots, 1-3 parts of akebia stems, 15-25 parts of maltose, 6-10 parts of chopped peanuts, 1-3 parts of kadsura heteroclite, 15-25 parts of saccharose, 6-8 parts of mint and 70-90 parts of water. The low-sugar candy is sweet, fragrant and delicious, has low sugar content and has certain health care efficacy.

Description

technical field [0001] The invention relates to the field of candies, in particular to a low-sugar candy. 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. For the above-mentioned disadvantages, the present invention selects a variety of sugar alcohols as raw materials to develop a low-sugar candy, which is not only an excellent health food for ordinary eaters, but also can avoid excessive sugar on the human body. It is not only suitable for the general population, but also especially suitable for diabetics, obese patients or people who want to lose weight. Contents of the invention [0003] The invention provides a lo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48
CPCA23G3/48A23V2002/00
Inventor 张美丽
Owner 张美丽