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Sugar-free pectic soft candies containing milk calcium and making method of candies

A sugar-free, milk calcium technology, applied in confectionery, confectionery industry, function of food ingredients, etc., can solve the problems of unsatisfactory elasticity of pectin gummies, unbalanced taste of gummies, and poor absorption of calcium sources. , to achieve the effect of applying to a wide range of people, maintaining food aroma and enhancing flavor

Inactive Publication Date: 2016-11-16
GUANGZHOU SAIJIAN BIO TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] In summary: the existing soft candy has the following defects: 1) reducing sugar has high calorie content, and people eat it for a long time, which will cause hyperglycemia and hyperlipidemia; The gums of minors; 3) The internal tissues of the human body have poor absorption of the calcium source in the jelly; 4) The taste of the jelly is unbalanced; 5) The elasticity of the pectin jelly is not ideal

Method used

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  • Sugar-free pectic soft candies containing milk calcium and making method of candies
  • Sugar-free pectic soft candies containing milk calcium and making method of candies
  • Sugar-free pectic soft candies containing milk calcium and making method of candies

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Embodiment 1

[0063] The milk calcium-containing sugar-free pectin jelly candy of the embodiment of the present invention is composed of the following raw materials in weight ratio:

[0064]

[0065] The preparation method of the milk calcium-containing sugar-free pectin jelly candy of the embodiment of the present invention comprises the following steps:

[0066] Preparation of the glue solution: mix 15 parts by weight of pectin, 5 parts by weight of sorbitol, and 15 parts by weight of erythritol, then add water required to dissolve the pectin, heat to 60°C, Get the glue solution and keep it warm at 70°C for later use;

[0067] Preparation of milk calcium liquid: mix 1 weight part of milk calcium and 1 weight part of lactic acid, add water required to dissolve the milk calcium and sour agent, heat to 80°C to obtain milk calcium liquid, ℃ heat preservation standby;

[0068] Preparation of syrup: boil 100 parts by weight of maltitol at 60°C, add glue and milk calcium liquid to obtain a ...

Embodiment 2

[0072] The milk calcium-containing sugar-free pectin jelly candy of the embodiment of the present invention is composed of the following raw materials in weight ratio:

[0073]

[0074]

[0075] The preparation method of the milk calcium-containing sugar-free pectin jelly candy of the embodiment of the present invention comprises the following steps:

[0076] Preparation of the glue solution: mix 25 parts by weight of pectin, 35 parts by weight of sorbitol, and 20 parts by weight of erythritol, then add water required to dissolve the pectin, heat to 80°C, Get the glue, keep it warm at 80°C for later use;

[0077] Preparation of milk calcium liquid: after mixing 10 parts by weight of milk calcium, 4 parts by weight of citric acid and 6 parts by weight of sodium citrate, add the water required to dissolve the milk calcium and sour agent, heat to 80 ℃, to obtain milk calcium solution, keep it warm at 80 ℃ for later use;

[0078] Preparation of syrup: boil 450 parts by wei...

Embodiment 3

[0082] The milk calcium-containing sugar-free pectin jelly candy of the embodiment of the present invention is composed of the following raw materials in weight ratio:

[0083]

[0084]

[0085] Wherein, the weight ratio of maltitol to sorbitol is 15:1, and the weight ratio of maltitol to erythritol is 5:1.

[0086] In the formula of the embodiment of the present invention, through the combination of maltitol and sorbitol, the prepared soft candy maintains a certain amount of water, prevents drying, and also prevents the precipitation and crystallization of sugar and salt in the soft candy, and can maintain sweetness, sourness, The balance of bitterness intensity enhances the flavor of food. After a lot of experiments and researches, the inventors of the present invention have optimized the weight ratio of maltitol to sorbitol to be 15:1, which can further enhance the balance of sweetness, sourness and bitterness of the fudge.

[0087] In the formula of the embodiment o...

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Abstract

The invention relates to the technical field of health-care foods, in particular to sugar-free pectic soft candies containing milk calcium. The sugar-free pectic soft candies are made from, by weight, 100-800 parts of maltitol, 1-60 parts of sorbitol, 10-60 parts of erythritol, 15-60 parts of pectin, 1-40 parts of milk calcium and 1-12 parts of acidulant. Compared with the prior art, the soft candies have the advantages that the soft candies are low in calorie, wide in range of applicable people and particularly suitable for people with diabetes and obesity people and can provide calorie for patients with the diabetes and obesity people; the soft candies cannot corrode teeth and can achieve a good caries prevention effect; the soft candies have a high absorption rate to calcium ions in the milk calcium; the intensities of sweetness, acidness and bitterness of the soft candies are balanced; the soft candies have better elasticity, have better mouthfeel and are free of ingredients with toxic and side effects, safe and healthy. The invention further relates to a making method of the sugar-free pectic soft candies containing the milk calcium.

Description

Technical field [0001] The invention relates to the technical field of health food, and in particular to a sugar-free pectin gummy containing milk calcium and a preparation method thereof. Background technique [0002] The "Survey on Nutrition and Health Status of Chinese Residents" conducted by the Ministry of Health, the Ministry of Science and Technology and the National Bureau of Statistics shows that Chinese residents face the dual challenge of nutritional deficiencies and nutritional imbalances. Micronutrient deficiency is a common problem among urban and rural residents in my country. The prevalence of diabetes in Chinese adults is 2.6%, the overweight rate in Chinese adults is 22.8%, and the obesity rate is 7.1%. The overweight and obesity rates in big cities are as high as 30.0% and 12.3% respectively. The obesity rate in children has reached 8.1%. It is expected that in the future The obesity rate will increase significantly. The findings also show that a diet hi...

Claims

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Application Information

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IPC IPC(8): A23G3/42A23G3/36A23G3/44A23G3/50
CPCA23G3/42A23G3/36A23G3/362A23G3/44A23G3/50A23G2200/06A23G2200/10A23V2002/00A23V2200/328A23V2200/332A23V2200/312A23V2200/14
Inventor 申珂李亚滁王倩汪涛王祝彬
Owner GUANGZHOU SAIJIAN BIO TECH
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