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Sucrose-free healthy candies prepared by natural plant fermentation

A natural plant, sucrose-free technology, applied in confectionery, confectionery industry, food science, etc., can solve the problems of consumption limit and consumption population, introduction of chemical components, difficult to expand production, etc., to achieve easy control of physical and chemical conditions, source Broad, Inexpensive Effects

Inactive Publication Date: 2017-05-10
TIANJIN TIDAI MEDICINE SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, most functional sugar alcohols such as xylitol and maltitol are used to partially replace sucrose. However, when people consume functional sugar alcohols such as xylitol and maltitol, they will have adverse consequences such as diarrhea and abdominal distension. and eating groups are partially restricted
Most of the existing technologies prepare functional sugars by mixing several sugars by melting or vacuum concentration, but the cost of raw materials in this method is high, and it is not easy to expand production; the preparation of arabinose and fructose by using plant materials usually requires acid hydrolysis, etc. Chemical method, not only the process is complicated, but also has the potential risk of introducing chemical components

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0046] 1) Preparation of corn husk enzymatic hydrolysis solution: After crushing corn husks, pass through a 60-mesh sieve, add purified water at a weight ratio of 1:8, adjust the pH value to 6.0, and stir at 120 rpm / min, according to the dry matter of corn husks. Add hemicellulose degrading compound enzyme at 6.0%, control the enzymolysis temperature at 80 ℃, enzymolysis time 30 h, and then filter through plate and frame filter press to remove waste residue, and the weight percentage concentration of sugar in the obtained enzymolysis solution is 30% ;

[0047] Preparation of Jerusalem artichoke juice: wash and weigh fresh Jerusalem artichoke, heat at 100°C for 5 minutes to inactivate enzymes, add appropriate amount of 80°C water to crush, press filter with double-layer 100-mesh filter cloth, add appropriate amount of hot water to the filter residue and repeat press filter, mix the filtrate to volume 100 mL of juice from 100 g Jerusalem artichoke, sterilized at 110 °C for 30 mi...

Embodiment 2

[0054] 1) Preparation of corn husk enzymatic hydrolysis solution: After crushing corn husks, pass through a 60-mesh sieve, add purified water at a weight ratio of 1:3, adjust the pH value to 5.0, and stir at 50 rpm / min, according to the dry matter of corn husks. Add hemicellulose degradation compound enzyme at 0.3%, control the enzymolysis temperature at 45°C, enzymolysis time 8 h, then filter through plate and frame filter press to remove waste residue, the weight percentage concentration of sugar in the obtained enzymolysis solution is 10% ;

[0055] Preparation of Jerusalem artichoke juice: wash and weigh fresh Jerusalem artichoke, heat at 100°C for 5 minutes to inactivate enzymes, add appropriate amount of 80°C water to crush, press filter with double-layer 100-mesh filter cloth, add appropriate amount of hot water to the filter residue and repeat press filter, mix the filtrate to volume 100 mL of juice from 100 g Jerusalem artichoke, sterilized at 110 °C for 30 min;

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Embodiment 3

[0062] 1) Preparation of corn husk enzymatic hydrolysis solution: After crushing corn husks, pass through a 60-mesh sieve, add purified water at a weight ratio of 1:12, adjust the pH value to 5.5, and stir at 80 rpm / min, according to the dry matter of corn husks Add hemicellulose degrading compound enzyme at 3.0%, control the enzymolysis temperature at 60°C, and enzymolysis time for 40 hours, then filter through a plate and frame filter press to remove waste residue, and the weight percentage concentration of sugar in the obtained enzymolysis solution is 20% ;

[0063] Preparation of Jerusalem artichoke juice: wash and weigh fresh Jerusalem artichoke, heat at 100°C for 5 minutes to inactivate enzymes, add appropriate amount of 80°C water to crush, press filter with double-layer 100-mesh filter cloth, add appropriate amount of hot water to the filter residue and repeat press filter, mix the filtrate to volume 100 mL of juice from 100 g Jerusalem artichoke, sterilized at 110 °C ...

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PUM

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Abstract

The invention relates to the technical field of foods, and especially relates to sucrose-free healthy candies prepared by natural plant fermentation. The sucrose-free healthy candies prepared by the natural plant fermentation comprises the following ingredients in parts by mass: 4-9 parts of L-arabinose, 1-6 parts of fructose, 1-3 parts of xylose, 0-2 parts of glucose, 1-3 parts of fruit and vegetable powder, and 0.2-3 parts of water. A preparation method of the sucrose-free healthy candies prepared by natural plant fermentation comprises the following steps: preparing corn-bran enzymatic hydrolysate and jerusalem artichoke juice; culturing strains; carrying out fermentation culturing; carrying out centrifugal filtration, decolorization and decompressed concentration so as to prepare healthy syrup; and then, adding the water and the fruit and vegetable powder into the syrup, carrying out filtrating, carrying out concentrating, adding auxiliary materials, carrying out cooling, carrying out shaping, carrying out sterilization, carrying out cooling and packaging, so that the sucrose-free healthy candies prepared by natural plant fermentation are prepared. The prepared sucrose-free healthy candies prepared by natural plant fermentation are suitable for sucrose-banned people, as well as people who are fond of sweets but afraid of the influence on the health. The required raw materials are wide in sources and low in cost, as well as easy to be controlled in physicochemical conditions, short in production circles, stable in product qualities, high in yields and convenient for industrialized production; moreover, the raw materials are free of season control.

Description

technical field [0001] The invention relates to the field of food technology, in particular to a sucrose-free healthy candy prepared by natural plant fermentation. Background technique [0002] Sugar is one of the important substances for human beings to survive, one of the three main nutrients for the human body, and the main source of heat energy for the human body. "Sugar" as commonly consumed generally refers to sucrose. Each gram of sugar contains about 4 calories. If you consume too much and cannot consume it in time, the excess calories will be converted into fat. In addition, excessive intake of foods and drinks containing added sugar will cause blood sugar to rise rapidly, resulting in increased insulin in the blood; insulin will make the body store fat more efficiently, cause obesity, and increase the risk of chronic diseases such as cardiovascular disease. So some experts believe that sugar is more harmful to the human body than cigarettes and alcoholic beverage...

Claims

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Application Information

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IPC IPC(8): A23G3/38A23G3/48A23G3/42
CPCA23G3/38A23G3/42A23G3/48A23V2002/00A23V2200/30A23V2250/606A23V2250/602
Inventor 赵金梁赵发
Owner TIANJIN TIDAI MEDICINE SCI & TECH