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Candies and preparation method thereof

A technology of candy and raw materials, which is applied in the field of candy and its preparation, and can solve problems that affect the senses and are difficult to shape

Pending Publication Date: 2020-10-20
广东雅和生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, if sugar alcohols are not added to sugar-free candies, it will not only affect the senses, but also make it difficult to shape during preparation

Method used

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  • Candies and preparation method thereof
  • Candies and preparation method thereof
  • Candies and preparation method thereof

Examples

Experimental program
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Effect test

preparation example Construction

[0042] The embodiment of the present invention also relates to a preparation method of the above-mentioned candy, the preparation method comprising the following steps:

[0043] Taking the edible gum, the sweetener, the soluble dietary fiber and the water to prepare edible gum solution, sweetener solution and soluble dietary fiber solution respectively;

[0044] Boil the soluble dietary fiber solution, add the fat, the sweetener solution and the edible gum solution, mix and pour.

[0045] It can be understood that when preparing the edible gum solution, in order to facilitate subsequent use, the edible gum and water can be mixed and then subjected to constant temperature treatment, for example, placed in a water bath at 55-65°C for at least 30 minutes.

[0046]Preferably, the soluble dietary fiber solution is also added with the preservative. The preservative can be added at any time during the preparation of the soluble dietary fiber solution. Further, the preparation of the...

Embodiment 1

[0051] Embodiment 1, sugar-free candy and preparation method thereof

[0052] This embodiment provides a sugar-free candy and a preparation method thereof.

[0053] The raw materials for the preparation of the sugar-free candy of the present embodiment comprise the following components in mass percent (see Table 1):

[0054]

[0055] The preparation method of the sugar-free candy of the present embodiment comprises the steps:

[0056] (1) Mix gelatin (edible glue) and water and place it in a water bath at 60°C for at least 30 minutes, and prepare the edible glue solution for later use.

[0057] (2) Dissolve gum arabic (soluble dietary fiber) and potassium sorbate (preservative) in water, set the temperature at 120°C and cook for 10 minutes with slow stirring, then add butter (fat), continue stirring and cooking for 5 minutes.

[0058] (3) Dissolve steviol glycoside (sweetener) with a small amount of water and add it to the cooking pot.

[0059] (4) When being boiled to ...

Embodiment 2

[0061] Embodiment 2, sugar-free candy and preparation method thereof

[0062] This embodiment provides a sugar-free candy and a preparation method thereof.

[0063] The raw materials for the preparation of the sugar-free candy of the present embodiment comprise the following components in mass percent (see Table 1):

[0064]

[0065]

[0066] The preparation method of the sugar-free candy of the present embodiment comprises the steps:

[0067] (1) Mix gelatin (edible glue) and water and place it in a water bath at 60°C for at least 30 minutes, and prepare the edible glue solution for later use.

[0068] (2) Dissolve gum arabic (soluble dietary fiber) and potassium sorbate (preservative) in water, set the temperature at 120°C and cook for 10 minutes with slow stirring, then add butter (fat), continue stirring and cooking for 5 minutes.

[0069] (3) Dissolve steviol glycoside (sweetener) with a small amount of water and add it to the cooking pot.

[0070] (4) When bei...

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Abstract

The invention relates to candies and a preparation method thereof. The candies are prepared from the following raw material components in percentages by mass: 30-40% of soluble dietary fibers, 5-10% of edible gum, 5-10% of fat, 0.1-0.2% of a sweetening agent and 40-50% of water. According to the invention, the soluble dietary fibers, the edible gum, the fat and the sweetening agent serve as main raw materials to prepare the candies; the forming performance of a candy product is effectively improved through adjustment of the usage amounts of the soluble dietary fibers, the edible gum and the fat; and the prepared candies are good in sense. Meanwhile, the inventor also accidentally finds that the stability of the candies can be improved through adjustment of the usage amounts of the solubledietary fibers, the edible gum and the fat, wherein the stability of the candies is mainly reflected in that grease precipitation and white frost on the surface of the candies are avoided.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a candy and a preparation method thereof. Background technique [0002] Candy is one of people's favorite snack foods, suitable for all ages. However, frequent consumption of these candies is prone to dental caries, and causes symptoms such as elevated blood pressure and blood sugar in patients with high blood pressure and high blood sugar. As a result, many consumers look to confectionery to avoid the problem of sugar consumption. Thus, sugar-free candy came into being. [0003] Sugar-free candies mainly use sugar alcohols (such as xylitol, sorbitol, maltitol, and mannitol, etc.) to replace commonly used sucrose (cane sugar and beet sugar), glucose, maltose, and fructose. The formula of traditional sugar-free candies is as follows: 10-80 parts of maltitol, 20-90 parts of xylitol, 0.1-0.25 parts of food flavor, 0.01-0.05 part of food flavor, and 0-0.01 part of food coloring. Ano...

Claims

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Application Information

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IPC IPC(8): A23G3/40A23G3/48A23G3/42A23G3/36
CPCA23G3/40A23G3/48A23G3/42A23G3/36A23V2002/00A23V2250/5116
Inventor 鲁玉侠李香莉杨家友杨晓文杨珍张潇
Owner 广东雅和生物科技有限公司