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Sugar-free gelatin candy and preparation method thereof

A technology of gel candy and sugar-free type, which is applied in the direction of confectionery, confectionery industry, and the function of food ingredients. The effect of good toughness and elasticity

Inactive Publication Date: 2018-11-06
揭阳市正英食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the shelf life of existing sugar-free jelly candies is difficult to guarantee, and the shelf life is relatively short. Generally, it starts to melt and deteriorate in about one month.

Method used

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  • Sugar-free gelatin candy and preparation method thereof
  • Sugar-free gelatin candy and preparation method thereof

Examples

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preparation example Construction

[0059] The present invention also provides a method for preparing a sugar-free jelly candy, the sugar-free jelly candy is the above-mentioned sugar-free jelly candy, and the preparation method includes the following steps:

[0060] (1) Get maltitol equal to carrageenan and mix with gel evenly, then add water to swell to obtain glue, preferably, the amount of adding water is 5 times of the total mass of maltitol and gel;

[0061] and dissolving the sour taste regulator in water to obtain an acid solution, preferably, the water and the sour taste regulator are in the same amount (ie, the mass ratio is 1:1).

[0062] (2) adding the maltitol liquid, the remaining maltitol, sorbitol and isomalt to an appropriate amount of water, mixing evenly and heating to boiling, then adding the glue, sweetness regulator and pigment for boiling, Obtain a slurry with a sugar content of 68-70° such as 68°, 69° or 70°.

[0063] Preferably, the amount of the above water is equivalent to the total m...

Embodiment 1

[0070] A method for making sugar-free jelly candy, comprising:

[0071] (1) Take 10 parts of carrageenan and 10 parts of maltitol and mix evenly, then add 100 parts of distilled water to fully swell for 0.5 hours to obtain a glue solution.

[0072] (2) After mixing 3 parts of citric acid, 5 parts of sodium citrate and 2 parts of malic acid evenly, dissolve them in 10 parts of distilled water to obtain an acid solution.

[0073] (3) Take 600 parts of maltitol liquid, 210 parts of maltitol, 15 parts of sorbitol and 15 parts of isomalt and mix them evenly, add an appropriate amount of distilled water, heat while stirring to make it evenly mixed, and heat to boiling.

[0074] (4) Continue to add the glue solution prepared in step (1), heat while stirring, then add 0.4 part of mogroside, 0.2 part of steviol glycoside, 0.5 part of titanium dioxide and 0.1 part of lutein, and heat at 100-110 ° C while stirring Between boil, boil 10min, obtain the slurry that the sugar content is 68 ...

Embodiment 2

[0078] A method for making sugar-free jelly candy, comprising:

[0079] (1) Take 12 parts of carrageenan and 12 parts of maltitol and mix evenly, then add 150 parts of distilled water to fully swell for 0.5 hours to obtain a glue solution.

[0080] (2) After mixing 4 parts of citric acid, 6 parts of sodium citrate and 4 parts of malic acid evenly, they were dissolved in 14 parts of distilled water to obtain an acid solution.

[0081] (3) Take 620 parts of maltitol liquid, 220 parts of maltitol, 14 parts of sorbitol and 13 parts of isomalt and mix them evenly, add an appropriate amount of distilled water, heat while stirring to make it evenly mixed, and heat to boiling.

[0082] (4) Continue to add the glue solution prepared in step (1), heat while stirring, then add 0.5 part of mogroside, 0.3 part of steviol glycoside, 0.4 part of titanium dioxide and 0.1 part of lutein, and heat at 100-110 ° C while stirring Boil between, boil 15min, obtain the slurry that the brix is ​​69 °...

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Abstract

The invention discloses a sugar-free gelatin candy and a preparation method thereof. The sugar-free gelatin candy is prepared from 600-650 parts by weight of a maltitol liquid, 210-265 parts by weightof maltitol, 10-15 parts by weight of sorbitol, 10-15 parts by weight of isomalt, 10-15 parts by weight of coating powder, 10-15 parts by weight of gel, 10-18 parts by weight of a sour taste adjuster, 0.6-1.2 parts by weight of a sweetness adjuster and 0.4-0.8 parts by weight of pigment powder. The gelatin candy is prepared from the maltitol liquid, maltitol, sorbitol, isomalt, gel, sour taste adjuster, etc., meets the sugar-free standards, has a long shelf life of at least 12 months, has uniform and bright gloss, is soft and non-sticky and has good toughness and elasticity.

Description

technical field [0001] The invention relates to the technical field of candy processing, in particular to a sugar-free jelly candy and a preparation method thereof. Background technique [0002] Now sugar-free food has become a popular trend. At present, the types of sugar-free candy at home and abroad mainly include sugar-free chewing gum and sugar-free hard candy. Sugar-free candy has a relatively stable consumer market. Sugar-free candy is suitable for diabetics, people with high blood sugar and some patients with hyperlipidemia. There are many people who love to eat candy. At the same time, with the improvement of living standards and the enhancement of health awareness, people will pay more attention to the intake of low-sugar and low-calorie food, especially the increase of obese people. Most people who want to eat sugar but are afraid of getting fat will choose Sugar-free candy. [0003] Gel candy (soft candy) is a kind of candy with high water content and soft text...

Claims

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Application Information

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IPC IPC(8): A23G3/42A23G3/36A23G3/48A23G3/34
CPCA23G3/343A23G3/36A23G3/364A23G3/368A23G3/42A23G3/48A23V2002/00A23V2200/30A23V2250/6416A23V2250/642A23V2250/6422A23V2250/5036A23V2250/5072A23V2250/044A23V2250/032
Inventor 黄舜娜陈志和张加曼彭成秀陈秋兴陈森立
Owner 揭阳市正英食品有限公司
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