Sugarless hard candies and preparation method thereof

A technology of hard candy and sugar liquid, which is applied in the chemical field, can solve problems such as obesity, high blood sugar, and easy dental caries, and achieve the effects of easy storage, hard return of sand, and hard absorption of moisture

Inactive Publication Date: 2019-03-15
恩格乐香精香料(上海)有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The object of the present invention is to provide a kind of sugar-free hard candy and its preparation method, described this kind of sugar-free hard candy and its preparation method should solve the problem that the hard candy in the prior art is easy to produce dental caries, cause obesity, and can cause hypertrophy Technical problem of blood pressure, blood sugar rise in patients with blood pressure, diabetes, etc.

Method used

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  • Sugarless hard candies and preparation method thereof
  • Sugarless hard candies and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Add 85kg of powdered isomalt, 15kg of erythritol and 25kg of pure water to the jacketed pot, turn on the steam valve and heat to dissolve completely, and boil at 105°C for 10 minutes, then filter with a 100-mesh filter to remove impurities. Pour the filtered sugar solution into a vacuum cooking pot, control the vacuum degree of the evaporator to -0.07Mpa, the temperature is 165°C, and the mass percentage concentration of the vacuum cooking system is 98%, and then put the massecuite into the cooling table to cool At 90°C, add 600g of sour agent, 300g of essence, 60g of steviol glycoside, 5g of orange food coloring, stir constantly, mix evenly, put the prepared massecuite into the heat preservation roller bed, homogenize, die, cool, organize and pack , the appearance of the candy is orange and round, shiny, brushed and firm, refreshing and refreshing.

Embodiment 2

[0031] Add 120kg of powdered isomalt syrup, 10kg of erythritol and 25kg of purified water to the jacketed pot, turn on the steam valve and heat to dissolve completely, and boil at 105°C for 10 minutes, then filter with a 120-mesh filter to remove impurities. Pour the filtered sugar solution into a vacuum cooking pot, control the vacuum degree of the evaporator to be -0.07Mpa, the temperature is 165°C, and the mass percentage concentration of the vacuum cooking system is 98%, and then put the massecuite on the cooling table Cool to 90°C, add 600g of sour agent, 300g of essence, 60g of steviol glycoside, 5g of red food coloring, stir continuously, mix evenly, put the prepared massecuite into the heat preservation roller bed, uniform, die, cool, arrange, Packaging, the appearance of the candy is orange oval, shiny, brushed, hard, refreshing and refreshing.

Embodiment 3

[0033] Add 95kg of powdered isomalt, 5kg of erythritol and 25kg of purified water into the jacketed pot, turn on the steam valve and heat to melt completely, and boil at 105°C for 10 minutes, then use a 120-mesh filter to filter out impurities, and put Pour the filtered sugar solution into a vacuum cooking pot, control the vacuum degree of the evaporator to -0.07Mpa, the temperature is 165°C, and the mass percentage concentration of the vacuum cooking system is 99%, and then put the massecuite into the cooling table to cool At 90°C, add 600g of sour agent, 300g of essence, 60g of steviol glycoside, 5g of yellow food coloring, stir constantly, mix evenly, put the prepared massecuite into the heat preservation roller bed, uniform, die, cool, organize and pack , the appearance of the candy is orange square, shiny, brushed and firm, refreshing and refreshing.

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Abstract

The invention discloses sugarless hard candies. The sugarless hard candies consist of the following raw materials in parts by weight: 85-98 parts of isomalt, 5-15 parts of erythritol, 0.6-0.8 part ofcitric acid, 0.3-0.4 part of edible essence, 0.06-0.07 part of stevioside and 0-0.01 part of edible pigment. The invention further discloses a preparation method of the sugarless hard candies, The preparation method comprises the steps of preparing materials, performing filtration, performing concentration, performing vacuum cooking, performing blending, performing die shaping, performing demoulding, performing sorting, performing packaging and the like. The sugarless hard candies prepared by the method are low in calorie, gentle in taste, cool and refreshing in taste, not liable in moisture absorption and sugar permeation outside, and easy to store, and can be eaten by people having contraindications of cane sugar, the kinds of products are enriched, and the grade of the products is increased.

Description

technical field [0001] The invention relates to the field of chemistry, in particular to a candy, especially a sugar-free hard candy and a preparation method thereof. Background technique [0002] In the prior art, hard candies are hard, brittle solid candies made through related processes with sweeteners such as white granulated sugar and malt syrup sweetener as main raw materials. Regular consumption of such candies is prone to dental caries and obesity, and can lead to elevated blood pressure and blood sugar in patients with high blood pressure and diabetes. Functional sugar alcohols such as isomalt and erythritol have low calories, are not easily utilized by mold, yeast and lactic acid bacteria, and can prevent dental caries; when ingested by the human body, blood sugar will not rise rapidly and will not stimulate insulin Secretion; when eaten with high-fat food, it can inhibit the storage of fat in the human body. Therefore, it can not only be provided to the general p...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/38A23G3/36
CPCA23G3/36A23G3/38
Inventor 尧财安
Owner 恩格乐香精香料(上海)有限公司
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