Sugar-free healthy candy and preparation method thereof

Abstract

The invention relates to the technical field of candies, in particular to a sugar-free healthy candy and a preparation method thereof. The candies are prepared from maltitol, sorbitol, honey, an acidulant, xylitol and a fermentation compound. The fermentation compound in the candy has an excellent effect of removing free radicals of a human body, and the candy is endowed with excellent effects of resisting oxidation and resisting body oxidation; meanwhile, the raw materials of the candy do not contain sugar which is not beneficial to human health, so that the candy belongs to sugar-free healthy candies and has a relatively good eating effect.

Description

Technical Field

[0001] The invention relates to the technical field of candies, and in particular to a sugar-free healthy candy and a preparation method thereof. Background Art

[0002] Sugar-free candy refers to candy that does not contain sugars that cause tooth decay and increase blood sugar after consumption and is made with sugar substitutes that have the properties of table sugar, while other nutritional elements are the same.

[0003] After a long period of development, sugar-free candies have become a mature variety of candies. The products currently sold on the market mainly include sugar-free soft candies, sugar-free pressed candies, sugar-free hard candies, etc. The main sugar substitutes in these sugar-free candies are xylitol, sorbitol and maltitol.

[0004] As society develops, people have put forward various challenges and demands on the functions of candy. On the basis of meeting the demand for sugar-free food for health, it is often necessary to provide certain antioxidant and other functions that are beneficial to human health. Summary of the invention

[0005] The present invention aims at the above technical problems and proposes a technical solution of the present invention, which includes a sugar-free healthy candy and a preparation method thereof.

[0006] The invention provides a sugar-free healthy candy, the preparation raw materials of which include maltitol, sorbitol, honey, a sour agent, xylitol and a fermentation compound.

[0007] Furthermore, the raw materials for preparing the sugar health candy include, by weight, 30-50 parts of maltitol, 5-15 parts of sorbitol, 1-4 parts of honey, 0.01-0.8 parts of sour agent, 2-8 parts of xylitol, and 0.2-1.5 parts of fermentation complex.

[0008] Furthermore, the acidulant includes at least one of citric acid, malic acid, lactic acid and tartaric acid.

[0009] Furthermore, the amount of the sour agent can also be 0.02 parts, 0.05 parts, 0.08 parts, 0.1 parts, 0.2 parts, 0.5 parts or 0.6 parts.

[0010] Furthermore, the amount of the fermentation complex may be 0.25-1.4 parts or 0.25-1.2 parts.

[0011] The present invention also provides a method for preparing the sugar-free healthy candy, comprising the following steps:

[0012] Step 1: Place maltitol, sorbitol and xylitol in a mixing pot, add 0.6-1.5 times the total mass of water, and stir to mix;

[0013] Step 2: Heat to 120-135°C and cook for 0.1-0.5 hours; heat to 160-180°C and continue cooking;

[0014] Step 3: boiling until the water content is less than 30 wt%, cooling, then adding honey, sour agent, and fermentation complex to mix, and then concentrating under reduced pressure to obtain a concentrate;

[0015] Step 4: Pour the concentrate into a mold, cool and shape it, and demould to obtain the sugar-free healthy candy.

[0016] Furthermore, in step 1, 0.65-1.2 times the total mass of water of the three is added.

[0017] Furthermore, in step 2, the mixture is heated to 125-135° C. and boiled for 0.15-0.4 hours.

[0018] Furthermore, in step 2, the temperature is raised to 165-180° C. and cooking is continued.

[0019] Furthermore, in step 3, the mixture is boiled until the water content is less than 25wt%, 20wt%, or 18wt%.

[0020] Furthermore, in step 3, the reduced pressure is used for concentration until the water content is lower than 4wt% and 3wt%.

[0021] Furthermore, in step 3, the temperature is lowered to 75-90°C.

[0022] Furthermore, in step 3, the temperature of the reduced pressure concentration is 75-90° C. and the pressure is 0.005-0.02 MPa.

[0023] The present invention also provides a method for preparing a fermentation complex, comprising the following steps:

[0024] (1) According to the weight ratio, 0.1-1 parts of Cassia seed, 0.1-1.2 parts of Euryale ferox, 0.1-1 parts of Momordica grosvenori, 0.1-1.3 parts of Polygonatum sibiricum, 0.3-1.5 parts of Prunus mume, and 0.4-1.6 parts of Piper longum were crushed to obtain a powder, and 10-25 times the weight of the powder was added with water, and the mixture was decocted at 72-95° C. for 2-5 hours;

[0025] (2) Cool the decoction to 35-47° C. to obtain a cooled material, add pectinase and cellulase, perform enzymolysis at 35-47° C. for 1-4 hours, inactivate the enzymes, and obtain an enzymolyzate;

[0026] (3) sterilizing the enzymatic hydrolysate, adding glucose and fermentation bacteria, fermenting at 30-40° C. for 100-150 hours, sterilizing, and obtaining a fermentation product;

[0027] (4) sterilizing the fermentation product, filtering, ultrafiltering, concentrating the ultrafiltrate, and drying to obtain the fermentation complex;

[0028] Furthermore, the dosage of pectinase and cellulase is 500-2000U / mL cooling material and 800-2000U / mL cooling material, respectively.

[0029] Furthermore, the amount of glucose used is 2-5% of the mass of the enzymatic hydrolysate.

[0030] Furthermore, the fermentation bacteria consist of Lactobacillus plantarum CICC 22192 and Lactobacillus delbrueckii subspecies bulgaricus CICC 20360 in a quantitative ratio of 0.2-0.6:1.

[0031] Furthermore, the fermentation bacteria dosage was 2.1×10 9 -6.7×10 9 cfu / mL of enzymatic digest.

[0032] Furthermore, the mass ratio of Prunus mume seeds to Piper longum is 0.7-1:1.

[0033] Furthermore, the filtration is performed using a filter membrane with a pore size less than 10 microns.

[0034] Furthermore, the ultrafiltration is performed using an ultrafiltration membrane with a molecular weight cut-off lower than 900 Da.

[0035] Further, the ultrafiltrate is concentrated to 12-20% of the mass.

[0036] Furthermore, the drying is performed by freeze drying.

[0037] Further, drying is performed until the water content is lower than 6.5 wt %.

[0038] Beneficial effects of the present invention:

[0039] The present invention adopts maltitol, sorbitol, honey, acidulant, xylitol and fermentation compound to prepare sugar-free healthy candy, which has good application prospect. The raw material fermentation compound used has excellent effect of removing free radicals from human body, and gives the candy excellent anti-oxidation and anti-oxidation effect of the body.

[0040] The fermentation compound prepared by the invention has excellent free radical scavenging effect, can effectively scavenging free radicals in the body, and endows the body with excellent anti-oxidation effect.

[0041] When the fermentation complex of the present invention is diluted to 2wt%, the DPPH free radical scavenging effect reaches 89.03%, and the ABTS free radical scavenging effect reaches 84.27%.

[0042] The present invention adopts Cassia seed, Euryale ferox, Momordica grosvenori, Polygonatum sibiricum, Prunus mume, Piper longum, which are both medicinal and edible ingredients with excellent antioxidant effects, to prepare a fermentation complex, which gives the product excellent free radical scavenging effect. Prunus mume and Piper longum can enrich the types and concentrations of antioxidant active ingredients in the fermentation product, and mutually promote the fermentation complex to scavenging DPPH free radicals and ABTS free radicals.

[0043] The present invention adopts Lactobacillus plantarum CICC 22192 and Lactobacillus delbrueckii subspecies bulgaricus CICC 20360 to prepare a fermentation complex, which gives the product excellent antioxidant effect; the two can synergistically enhance the antioxidant effect of the complex. When the ratio of the two bacteria reaches 0.2-0.6:1, the effect produced is better.

[0044] Compared with other fermentation bacteria, the combination of Lactobacillus plantarum CICC 22192 and Lactobacillus delbrueckii subspecies bulgaricus CICC20360 used in the present invention can improve the antioxidant effect of the product. The selection of an ultrafiltration membrane with a molecular weight cutoff lower than 900Da for ultrafiltration process can improve the antioxidant effect of the complex.

[0045] The candy prepared by the invention has good appearance and good taste, a smooth surface and uniform texture, a delicate taste and moderate sweetness and sourness, and has good edible effect. DETAILED DESCRIPTION

[0046] The present invention will be described below in conjunction with specific embodiments, and various effects of the present invention will be more clearly presented. It should be understood by those skilled in the art that these specific embodiments are used to illustrate the present invention, rather than to limit the present invention.

[0047] Lactobacillus plantarum CICC 22192: The strain number is CICC 22192, which was purchased commercially from the China Industrial Microbiological Culture Collection Center.

[0048] Lactobacillus delbrueckii subsp. bulgaricus CICC 20360: The strain number is CICC 20360, which was purchased commercially from the China Industrial Microbiological Culture Collection Center.

[0049] Lactobacillus plantarum CICC 24997: The strain number is CICC 24997, which was purchased commercially from China Industrial Microbiological Culture Collection Administration Center.

[0050] 1. Preparation of Fermentation Complex

[0051] 1. Fermentation Complex 1

[0052] The preparation method is as follows:

[0053] (1) According to the mass ratio, 0.3 parts of Cassia seed, 0.6 parts of Euryale ferox, 0.4 parts of Momordica grosvenori, 0.9 parts of Polygonatum sibiricum, 0.8 parts of Prunus mume seeds, and 1 part of Piper longum were crushed to less than 100 mesh to obtain powder, and 15.5 times the mass of the powder was added with water, and the mixture was decocted at 80° C. for 3.5 hours; the mass ratio of Prunus mume seeds to Piper longum was 0.8:1;

[0054] (2) Cool the decoction to 45°C to obtain a cooled material, add pectinase and cellulase, stir at 60 rpm, and perform enzymolysis at 45°C for 3.2 hours, inactivate the enzyme, and obtain an enzymolyzate;

[0055] (3) sterilizing the enzymatic hydrolysate, adding glucose and fermentation bacteria, fermenting at 35° C. for 127 hours, sterilizing, and obtaining a fermentation product;

[0056] (4) sterilizing the fermentation product, filtering through a 0.5 μm filter membrane, ultrafiltration through an ultrafiltration membrane with a molecular weight cutoff of 800 Da, concentrating the ultrafiltrate under reduced pressure at 50° C. to a mass content of 15% of the ultrafiltrate, and freeze-drying at -35° C. to a water content of 2.79% to obtain the fermentation complex;

[0057] Among them, the dosage of pectinase and cellulase is 800U / mL cooling material and 1200U / mL cooling material respectively;

[0058] The amount of glucose used was 3.72% of the mass of the enzymatic hydrolysate; the fermentation bacteria consisted of Lactobacillus plantarum CICC 22192 and Lactobacillus delbrueckii subspecies bulgaricus CICC 20360 in a quantitative ratio of 0.5:1; the amount of fermentation bacteria used was 5.28×10 9 cfu / mL of enzymatic digest.

[0059] 2. Fermentation Complex 2

[0060] The preparation method is as follows:

[0061] (1) According to the mass ratio, 0.5 parts of Cassia seed, 0.4 parts of Euryale ferox, 0.7 parts of Momordica grosvenori, 0.65 parts of Polygonatum sibiricum, 0.9 parts of Prunus mume seeds, and 0.9 parts of Piper longum were crushed to less than 100 mesh to obtain powder, and 16.5 times the mass of the powder was added with water, and the mixture was decocted at 78° C. for 3.2 hours; the mass ratio of Prunus mume seeds to Piper longum was 1:1;

[0062] (2) Cool the decoction to 42°C to obtain a cooled material, add pectinase and cellulase, stir at 65 rpm, and perform enzymolysis at 42°C for 3.5 hours, inactivate the enzymes, and obtain an enzymolyzate;

[0063] (3) sterilizing the enzymatic hydrolysate, adding glucose and fermentation bacteria, fermenting at 36.5°C for 133 hours, sterilizing, and obtaining a fermentation product;

[0064] (4) sterilizing the fermentation product, filtering through a 0.5 μm filter membrane, ultrafiltration through an ultrafiltration membrane with a molecular weight cutoff of 800 Da, concentrating the ultrafiltrate under reduced pressure at 55° C. to a mass of 15.7% of the ultrafiltrate, and freeze-drying at -38.5° C. to a water content of 2.71% to obtain the fermentation complex;

[0065] Among them, the dosage of pectinase and cellulase is 900U / mL cooling material and 1100U / mL cooling material respectively;

[0066] The amount of glucose used was 3.51% of the mass of the enzymatic hydrolysate; the fermentation bacteria consisted of Lactobacillus plantarum CICC 22192 and Lactobacillus delbrueckii subspecies bulgaricus CICC 20360 in a quantitative ratio of 0.3:1; the amount of fermentation bacteria used was 5.33×10 9 cfu / mL of enzymatic hydrolysate.

[0067] 3. Fermentation Complex 3

[0068] In the preparation method: (1) according to the mass parts, 0.3 parts of Cassia seed, 0.6 parts of Euryale ferox, 0.4 parts of Momordica grosvenori, 0.9 parts of Polygonatum sibiricum and 1.8 parts of Prunus mume seeds were crushed to less than 100 mesh to obtain powder, 15.5 times the mass of water of the powder was added, and the mixture was decocted at 80° C. for 3.5 hours; the rest was the same as the fermentation complex 1.

[0069] 4. Fermentation Complex 4

[0070] In the preparation method: (1) according to the mass parts, 0.3 parts of Cassia seed, 0.6 parts of Euryale ferox, 0.4 parts of Momordica grosvenori, 0.9 parts of Polygonatum sibiricum and 1.8 parts of Piper longum were crushed to less than 100 mesh to obtain powder, 15.5 times the mass of water of the powder was added, and the mixture was decocted at 80° C. for 3.5 hours; the rest was the same as the fermentation complex 1.

[0071] 5. Fermentation Complex 5

[0072] In the preparation method: (1) according to the mass parts, 0.3 parts of Cassia seed, 0.6 parts of Euryale ferox, 0.4 parts of Momordica grosvenori, 0.9 parts of Polygonatum sibiricum, 0.3 parts of Prunus mume seeds and 1.5 parts of Piper longum were crushed to less than 100 mesh to obtain powder, and 15.5 times the mass of water of the powder was added, and the mixture was decocted at 80° C. for 3.5 hours; the mass ratio of Prunus mume seeds to Piper longum was 0.2:1; the other parts were the same as those of the fermentation complex 1.

[0073] 6. Fermentation Complex 6

[0074] In the preparation method: (1) according to the mass parts, 0.3 parts of Cassia seed, 0.6 parts of Euryale ferox, 0.4 parts of Momordica grosvenori, 0.9 parts of Polygonatum sibiricum, 1.3 parts of Prunus mume seeds and 0.5 parts of Piper longum were crushed to less than 100 mesh to obtain powder, and 15.5 times the mass of the powder was added with water, and the mixture was decocted at 80° C. for 3.5 hours; the mass ratio of Prunus mume seeds to Piper longum was 2.6:1; the other parts were the same as those of the fermentation complex 1.

[0075] 7. Fermentation Complex 7

[0076] In the preparation method: (3), the enzymatic hydrolysate is sterilized, glucose is added, and the product is placed at 35° C. for 127 hours and sterilized to obtain the product; the rest is the same as the fermentation complex 1.

[0077] 8. Fermentation Complex 8

[0078] In the preparation method, the fermentation bacteria is Bacillus plantarum CICC 22192; the amount of fermentation bacteria is 5.28×10 9 cfu / mL hydrolysate; others were the same as those of fermentation complex 1.

[0079] 9. Fermentation Complex 9

[0080] In the preparation method, the fermentation bacteria is Lactobacillus delbrueckii subspecies bulgaricus CICC 20360; the amount of the fermentation bacteria is 5.28×10 9 cfu / mL hydrolysate; others were the same as those of fermentation complex 1.

[0081] 10. Fermentation Complex 10

[0082] In the preparation method, the fermentation bacteria are composed of plant lactobacillus plantarum CICC 22192 and Lactobacillus delbrueckii subspecies bulgaricus CICC 20360 in a quantitative ratio of 0.05:1; the amount of the fermentation bacteria is 5.28×10 9 cfu / mL hydrolysate; others were the same as those of fermentation complex 1.

[0083] 11. Fermentation Complex 11

[0084] In the preparation method, the fermentation bacteria are composed of plant lactobacillus plantarum CICC 22192 and Lactobacillus delbrueckii subspecies bulgaricus CICC 20360 in a quantitative ratio of 1.5:1; the amount of the fermentation bacteria is 5.28×10 9 cfu / mL hydrolysate; others were the same as those of fermentation complex 1.

[0085] 12. Fermentation Complex 12

[0086] In the preparation method, the fermentation bacteria is Lactobacillus plantarum CICC 24997; the amount of fermentation bacteria is 5.28×10 9cfu / mL hydrolysate; others were the same as those of fermentation complex 1.

[0087] 13. Fermentation Complex 13

[0088] In the preparation method: (4), the fermentation product is sterilized, filtered through a 0.5 μm pore size filter membrane, the filtrate is concentrated under reduced pressure at 50° C. to an ultrafiltrate mass of 15%, and freeze-dried at -35° C. to a water content of 2.79% to obtain the fermentation complex; the rest is the same as the fermentation complex 1.

[0089] 2. Fermentation compound effect test

[0090] The in vitro DPPH free radical scavenging ability and ABTS free radical scavenging ability tests were used to verify the effect of the fermentation complex in scavenging free radicals in the human body to increase the body's resistance to oxidation. Before the test, the fermentation complex was diluted with a 25wt% ethanol aqueous solution to a mass concentration of 2wt% to obtain a sample to be tested, and then tested.

[0091] 1. DPPH free radical scavenging ability

[0092] Weigh DPPH and dilute it with 75% ethanol aqueous solution to prepare 2.5×10 -4 4mL DPPH solution and 1mL 75% ethanol aqueous solution, mix well, keep away from light for half an hour, measure the absorbance at 515nm, record as A0. 4mL 75% ethanol and 1mL test sample, mix well, keep away from light for half an hour, measure the absorbance at 515nm, record as A1. 4mL DPPH solution and 1mL test sample, mix well, keep away from light for half an hour, measure the absorbance at 515nm, record as A2.

[0093] Then, the scavenging rate of different fermentation complex dilutions on DPPH free radicals was calculated according to the following calculation formula: DPPH free radical scavenging rate = 100% × [1-(A2-A1) / A0]. The specific test results are shown in Table 1.

[0094] Table 1: DPPH free radical scavenging ability

[0095]

[0096]

[0097] 2. ABTS free radical scavenging ability

[0098] Weigh ABTS and prepare a 2 mmol / L solution with deionized water; then take 50 mL of the 2 mmol / L solution and 200 mL of a 70 mmol / L K2S2O8 aqueous solution, mix them, and place them in the dark for 6 hours to obtain an ABTS solution.

[0099] 0.2 mol / L NaH2PO4 solution and 0.2 mol / L Na2HPO4 solution were mixed in a volume ratio of 30:9 to obtain a phosphate buffer; the phosphate buffer was then used to dilute the ABTS solution to an absorbance of 1.0. 1 mL of the sample to be tested was taken, 1.9 mL of the diluted ABTS solution was added, mixed, and placed away from light for 15 minutes. The absorbance of different solutions at 734 nm was measured using a spectrophotometer.

[0100] Then, the scavenging rate of ABTS free radicals by different fermentation complex dilutions was calculated according to the following calculation formula: ABTS free radical scavenging rate = 100% × (A0-A) / A0; wherein A0 is the absorbance of ABTS solution at 734 nm, and A is the absorbance of the mixed solution obtained by 1 mL of the sample to be tested and 1.9 mL of the diluted ABTS solution at 734 nm. The specific test results are shown in Table 2.

[0101] Table 2: ABTS free radical scavenging ability

[0102]

[0103]

[0104] It can be seen from the test results in Table 1-2 that the fermentation complex prepared by the present invention has an excellent free radical scavenging effect, can effectively scavenging free radicals in the body, and imparts an excellent antioxidant effect to the body.

[0105] When the fermentation complex of the present invention is diluted to 2wt%, the DPPH free radical scavenging effect reaches 89.03%, and the ABTS free radical scavenging effect reaches 84.27%.

[0106] The present invention uses Cassia seed, Euryale ferox, Momordica grosvenori, Polygonatum sibiricum, Prunus mume, and Piper longum, which are both medicinal and edible ingredients with excellent antioxidant effects, to prepare a fermentation complex, which gives the product an excellent free radical scavenging effect. The test results of fermentation complexes 1, 3-4 show that Prunus mume and Piper longum of the present invention can enrich the types and concentrations of antioxidant active ingredients of the fermentation product, and mutually promote the fermentation complex to enhance the scavenging effect of DPPH free radicals and ABTS free radicals.

[0107] The present invention adopts plant lactobacillus CICC 22192 and Lactobacillus delbrueckii subspecies bulgaricus CICC 20360 to prepare a fermentation complex by co-fermentation, and the product is endowed with excellent antioxidant effect; the two can synergistically enhance the antioxidant effect of the complex, and the content can be obtained through the test of fermentation complexes 1, 7-9; the possible reason is that the specific combination of fermentation bacteria can enrich the active ingredients and concentrations of the complex, and the active ingredients complement each other, significantly improving the efficacy of the complex. And when the ratio of the two bacteria reaches 0.2-0.6:1, the effect produced is better; the content is obtained in combination with the test of fermentation complexes 1, 10-11.

[0108] The test results of fermentation complexes 1 and 12 show that the combination of Lactobacillus plantarum CICC 22192 and Lactobacillus delbrueckii subspecies bulgaricus CICC 20360 used in the present invention can improve the antioxidant effect of the product compared with other fermentation bacteria. The selection of ultrafiltration membrane with a molecular weight cutoff lower than 900Da for ultrafiltration process can improve the antioxidant effect of the complex.

[0109] 3. Preparation and effect verification of sugar-free candies

[0110] The mass composition of sugar-free candies is shown in Table 3.

[0111] Table 3: Composition of sugar-free healthy candies

[0112] Sugar-free candy / weight Candy 1 Candy 2 Candy 3 Maltitol 42 45 40 Sorbitol 12 10 15 Honey 1.3 1.4 1.2 Citric Acid 0.30 0.32 0.28 Xylitol 4.5 4.2 3.9 Fermentation complex 1 0.45 0 0.24 Fermentation Complex 2 0 0.45 0.21

[0113] The preparation method of the above candy is as follows:

[0114] Step 1: Place maltitol, sorbitol and xylitol in a mixing pot, add 0.85 times the total mass of water, and stir to mix;

[0115] Step 2: Heat to 125°C and cook for 0.4 hours; heat to 172°C and continue cooking;

[0116] Step 3: Boil until the water content reaches 27.35 wt%, cool to 85° C., then add honey, sour agent and fermentation complex to mix, and then perform reduced pressure concentration at 85° C. and 0.01 MPa to reach a water content of 2.14 wt%, to obtain a concentrate;

[0117] Step 4: Pour the concentrate into a mold, cool and shape it, and demould to obtain the sugar-free healthy candy.

[0118] 20 volunteers aged 35-50 years old, 8 males and 12 females, were recruited to score the above candies 1-3. The scoring indicators and scoring standards are as follows: Appearance: The surface is smooth and the texture is uniform. The smoother and more uniform the texture, the higher the score, with a maximum of 10 points; Taste: The taste is delicate and the sweetness is moderate, with a maximum of 10 points. The scoring results of the specific effect verification are shown in Table 4.

[0119] Table 4: Effect verification

[0120] test Appearance rating / points Taste evaluation / points Candy 1 8.9 9.1 Candy 2 9.0 8.8 Candy 3 8.7 9.0

[0121] According to the test results in Table 4, the candy prepared by the present invention has a good appearance and a good taste, and has a good edible effect.

[0122] Obviously, those skilled in the art can make various changes and modifications to the present invention without departing from the spirit and scope of the present invention. Thus, if these modifications and variations of the present invention fall within the scope of the claims of the present invention and their equivalents, the present invention is also intended to include these modifications and variations.

Claims

1. A sugar-free healthy candy, It is characterized in that The preparation raw materials include maltitol, sorbitol, honey, acidulant, xylitol and fermentation compound.

2. The sugar health candy according to claim 1, It is characterized in that In terms of weight, the raw materials include 30-50 parts of maltitol, 5-15 parts of sorbitol, 1-4 parts of honey, 0.01-0.8 parts of sour agent, 2-8 parts of xylitol, and 0.2-1.5 parts of fermentation complex.

3. The sugar health candy according to claim 1, It is characterized in that The acidulant includes at least one of citric acid, malic acid, lactic acid and tartaric acid.

4. A method for preparing the sugar-free healthy candy according to claim 1 or 2, It is characterized in that The steps include: Step 1: Place maltitol, sorbitol and xylitol in a mixing pot, add 0.6-1.5 times the total mass of water, and stir to mix; Step 2: Heat to 120-135°C and cook for 0.1-0.5 hours; heat to 160-180°C and continue cooking; Step 3: boiling until the water content is less than 30 wt%, cooling, then adding honey, sour agent, and fermentation complex to mix, and then concentrating under reduced pressure to obtain a concentrate; Step 4: Pour the concentrate into a mold, cool and shape it, and demould to obtain the sugar-free healthy candy.

5. The preparation method according to claim 4, It is characterized in that In step 3, the mixture is boiled until the water content is less than 25 wt %.

6. The preparation method according to claim 4, It is characterized in that In step 3, the mixture is concentrated under reduced pressure until the water content is less than 4 wt %.

7. The preparation method according to claim 4, It is characterized in that In step 3, the temperature is lowered to 75-90°C.

8. The preparation method according to claim 4, It is characterized in that The temperature of reduced pressure concentration in step 3 is 75-90° C. and the pressure is 0.005-0.3 MPa.

9. The preparation method according to claim 4, It is characterized in that The method for preparing the fermentation complex comprises the following steps: (1) According to the weight ratio, 0.1-1 parts of Cassia seed, 0.1-1.2 parts of Euryale ferox, 0.1-1 parts of Momordica grosvenori, 0.1-1.3 parts of Polygonatum sibiricum, 0.3-1.5 parts of Prunus mume, and 0.4-1.6 parts of Piper longum were crushed to obtain a powder, and 10-25 times the weight of the powder was added with water, and the mixture was decocted at 72-95° C. for 2-5 hours; (2) Cool the decoction to 35-47° C. to obtain a cooled material, add pectinase and cellulase, perform enzymolysis at 35-47° C. for 1-4 hours, inactivate the enzymes, and obtain an enzymolyzate; (3) sterilizing the enzymatic hydrolysate, adding glucose and fermentation bacteria, fermenting at 30-40° C. for 100-150 hours, sterilizing, and obtaining a fermentation product; (4) sterilizing the fermentation product, filtering, ultrafiltering, concentrating the ultrafiltrate, and drying to obtain the fermentation complex; Wherein, the dosage of pectinase and cellulase is 500-2000U / mL cooling material and 800-2000U / mL cooling material respectively; The amount of glucose used is 2-5% of the mass of the enzymatic hydrolysate; The fermentation bacteria consisted of Lactobacillus plantarum CICC 22192 and Lactobacillus delbrueckii subsp. bulgaricus CICC 20360 in a quantitative ratio of 0.2-0.6:1; The fermentation bacteria dosage is 2.1×10 9 -6.7×10 9 cfu / mL of enzymatic digest.

10. The preparation method according to claim 9, It is characterized in that The mass ratio of Prunus mume seeds to Piper longum is 0.7-1:1; ultrafiltration is performed using an ultrafiltration membrane with a molecular weight cutoff lower than 900Da.

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