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Functional pressed candy with specific flavor and manufacture method thereof

A technology for functional, tablet-pressed candies, which is applied to the functions of food ingredients, confectionery, and confectionary industry. It can solve the problems of lack of characteristics and high calorie, and achieve the effect of pure bergamot fragrance, low calorie, and refreshing entrance.

Inactive Publication Date: 2018-04-20
广东展翠食品股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Tablet sugar is easy to carry, easy to eat, and chewy, and is loved by the public. However, the main raw materials of most tablet sugar on the market are sweeteners such as white sugar and glucose, and supplementary materials such as flavors and pigments are added. The products generally have high calories. , serious homogeneity, lack of characteristics, etc., so it is necessary to develop new functional tablet candy to meet consumers' demand for healthy functional food

Method used

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  • Functional pressed candy with specific flavor and manufacture method thereof

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Effect test

Embodiment 1

[0023] Provides a special flavor functional tablet candy, including the following components, each component by weight percentage: glucose 5-10%, erythritol 16-22%, polydextrose 18-25%, non-dairy creamer 10~20%, bergamot polysaccharide 1~4%, bergamot essential oil 0.1~0.8%, old fragrant yellow powder 12~16%, maltodextrin 15~30%, acacia gum 1.5~3%, citric acid 0.4~0.6%, hard Magnesium fatty acid 0.6~1.2%.

[0024] Laoxianghuang powder, each component is calculated according to weight percentage, is made by adding 50% Laoxianghuang, 25% sugar powder and 25% water to make bergamot pulp, then granulating, dehumidifying and drying, and crushing , the prepared Laoxiang yellow powder has a size of 50-100 mesh and a moisture content of 5-13%.

[0025] The bergamot polysaccharide is obtained by washing the fresh bergamot fruit, cutting it into thin slices with uniform thickness, drying in the sun, crushing and sieving into solid powder, and using this as raw material, ultrasonically a...

Embodiment 2

[0029] (1), preparation of bergamot essential oil microcapsules

[0030] Dissolve 2.4% gum arabic and 4% maltodextrin in hot water at 60°C successively to obtain a colloidal solution, then add 0.7% bergamot essential oil to the colloidal solution and mix evenly, homogenize and spray dry to obtain bergamot essential oil microcapsules;

[0031] (2) Combine the bergamot essential oil microcapsules prepared in step (1) with 8% glucose, 18% erythritol, 13.4% non-dairy creamer, 20% polydextrose, 1.9% bergamot polysaccharide, and 14.5% Laoxiang yellow powder , 0.48% citric acid, 0.8% magnesium stearate and 16% maltodextrin, after mixing evenly, dehumidifying and drying, tableting, weighing and packaging to obtain functional tablet candy with special flavor; the whole production temperature is controlled at 18~ 22°C, humidity 45~65%.

Embodiment 3

[0033] (1), preparation of bergamot essential oil microcapsules

[0034] Dissolve 1.8% gum arabic and 3% maltodextrin in hot water at 60°C successively to obtain a colloidal solution, then add 0.5% bergamot essential oil to the colloidal solution and mix evenly, homogenize and spray dry to obtain bergamot essential oil microcapsules;

[0035] (2) Combine the bergamot essential oil microcapsules prepared in step (1) with 7% glucose, 19% erythritol, 15.5% non-dairy creamer, 24% polydextrose, 2.8% bergamot polysaccharide, and 13% Laoxiang yellow powder , 0.45% citric acid, 0.95% magnesium stearate and 12% maltodextrin, after mixing evenly, dehumidifying and drying, tableting, weighing and packaging to obtain functional tablet candy with special flavor; the whole production temperature is controlled at 18~ 22°C, humidity 45~65%.

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Abstract

The invention discloses a functional pressed candy with specific flavor. The pressed candy comprises the following components in percent by weight: 5 to 10 percent of glucose, 16 to 22 percent of erythritol, 18 to 25 percent of polydextrose, 10 to 20 percent of vegetable fat powder, 1 to 4 percent of fructus citri sarcodactylis polysaccharide, 0.1 to 0.8 percent of fructus citri sarcodactylis essential oil, 12 to 16 percent of fructus citri sarcodactylis citron fruit powder, 15 to 30 percent of maltodextrin, 1.5 to 3 percent of arabic gum, 0.4 to 0.6 percent of citric acid, and 0.6 to 1.2 percent of magnesium stearate. According to the method, microencapsulation treatment is performed on the fructus citri sarcodactylis essential oil extracted from fructus citri sarcodactylis, the whole process of mixing, dehumidifying, drying, tabletting, weighing and packaging is performed in a low temperature environment, beneficial and nutritional ingredients in raw materials are furthest reserved,and developed products are low in heat, fresh and cool in taste, and pure in fructus citri sarcodactylis flavor, and have the health care effect of trenching liver to smooth qi and regulating immunity.

Description

technical field [0001] The invention relates to a pressed candy and a preparation method thereof, in particular to a special-flavor functional pressed candy and a preparation method thereof. Background technique [0002] Bergamot, also known as bergamot or bergamot, belongs to the citrus genus of Rutaceae. Its fruit is golden in color, rich in aroma, and has a peculiar shape like a hand. It is mainly produced in Fujian, Guangdong, Sichuan, Jiangsu and Zhejiang provinces. Bergamot is a kind of fruit with the same origin of medicine and food. Its nature and flavor are pungent, bitter, sour and warm. It contains limonene, active polysaccharides, flavonoids and other traditional Chinese medicine ingredients. Using Bergamot fruit as raw material, after pickling, sun-drying, storage and other processes, it is made into Laoxianghuang, a traditional preserved fruit food in Chaoshan, Guangdong. It has a good effect on symptoms such as vomiting, and is a famous local specialty produc...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48A23G3/36A23G3/38A23G3/42
CPCA23G3/364A23G3/38A23G3/42A23G3/48A23V2002/00A23V2200/30A23V2200/32A23V2200/324A23V2250/21A23V2200/3322A23V2200/15A23V2200/14
Inventor 陈树喜许剑华王漫黄凯信蔡泽林贺豪杰
Owner 广东展翠食品股份有限公司
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