Sugar-free low-degree aerated candy and preparation method thereof

Abstract

The invention relates to the technical field of aerated candies, and discloses a sugar-free low-degree aerated candy and a making method thereof.The sugar-free low-degree aerated candy comprises Arabic gum, glycerin, MCT oil, tremella, edible flavors and fragrances, xylitol, erythritol and isomaltitol, and the sugar-free low-degree aerated candy can be made through the processes of sugar melting, sugar boiling, aeration, forming, coating, polishing, taking out of a pot and the like. Corresponding auxiliary materials capable of clearing damp, cleaning lung, helping sleep, nourishing stomach, protecting liver, protecting eyes, beautifying face and the like are added, so that the functional sugar-free low-alcohol aerated candy can be obtained; wherein the foaming and forming agent is selected from plant-derived raw materials, so that on the premise of ensuring moderate softness and hardness of the candy body, the candy has the characteristics of smooth and dense taste, no tooth sticking, high solubility, good forming effect and the like, and the common problems of the sugar-free low-degree aerated candy in the prior art are solved. The low-calorie candy has the advantages of low calorie, no decayed tooth and the like, and is suitable for diabetics, obesity patients and candy enthusiasts to eat.

Description

Technical Field

[0001] The present invention relates to the food technology field of inflated candies and the food and medicine homologous industry, and in particular to a sugar-free low-inflation candy, its preparation method and its series of efficacy formulas. Background Art

[0002] Low-inflation candy is a kind of soft candy with a relatively low inflation degree, and its relative density is 1.1 - 1.4 g / cm 3 , with a flexible and chewable texture. However, there are still some defects and deficiencies in the technology, products and processes of current low-inflation candies. For example: Defects in technology: 1. Insufficient bubble stability: The bubble stability of low-inflation candies is poor, and it is easy for the bubbles to burst, resulting in the collapse or depression of the candy structure, affecting the product quality; 2. Challenges of low saccharification: With the increasing attention of consumers to healthy diets, reducing the sugar content has become a trend. However, maintaining the original sweet taste and structural stability of candies while reducing sugar is a technical problem. At present, although adding natural sweeteners and new stabilizers has a certain effect, it still needs to be further optimized. Deficiencies in products: 1. Problems with taste and texture: Low-inflation candies are prone to a hard or sticky-tooth taste, especially when the moisture content is low, and the sugar body becomes harder; 2. Limited health attributes: Most low-inflation candies are mainly formulated with high sugar, making it difficult to meet the needs of consumers for healthy candies. 3. Lack of product innovation: Currently, most low-inflation candies on the market are mainly traditional flavors, lacking innovative flavors and functional products. Deficiencies in processes: 1. Limited raw material selection: The selection of syrup has a great impact on product quality. Low DE (Dextrose Equivalent) value syrup may result in high syrup viscosity and poor water absorption, affecting the inflation effect; 2. Difficulty in moisture control: The moisture content of low-inflation candies needs to be strictly controlled between 11% and 13%, otherwise it will affect the taste of the product.

[0003] In view of the above, the present invention selects sugar substitutes or sugar alcohols, and uses plant gum instead of gelatin as the foaming material. Through technological innovation and process improvement, not only the product quality and market competitiveness are improved, but also a series of sugar-free and vegan low-inflation candies are derived, contributing to the prosperity of the market. Summary of the Invention

[0004] The present invention relates to a sugar-free low-inflation candy and its production method. According to the background content described above, the key technical points to be solved by the present invention are to create a sugar-free, vegan, low-inflation soft-coated candy that not only has a smooth taste, high solubility, but also good elasticity and chewiness, neither sticking to the teeth nor having the hidden danger of dental caries. Through the technical design of the sugar-free low-inflation candy, sugar-free low-inflation candies with various effects can be realized.

[0005] The objective of the present invention is achieved through the following technical solutions:

[0006] A sugar-free low-aerated candy comprises, by weight: 1-10 parts of gum arabic, 1-10 parts of glycerol, 1-5 parts of MCT oil, 1-5 parts of tremella, 0.01-2 parts of edible flavors and spices, 1-16 parts of xylitol, 1-16 parts of erythritol, and 1-36 parts of isomalt.

[0007] Furthermore, the sugar-free, low-aeration candy also includes, by weight: 1-8 parts of adzuki bean extract, 1-8 parts of cooked coix seed extract, 1-8 parts of yam extract, 1-5 parts of poria extract, 1-5 parts of red bean extract, 1-5 parts of ginseng extract and 1-5 parts of astragalus extract.

[0008] Furthermore, the sugar-free, low-aeration candy also includes, by weight: 1-4 parts of Sophora japonica flower extract, 1-3.6 parts of Cordyceps militaris extract, 1-1.8 parts of Platycodon grandiflorum extract, 0-0.4 parts of loquat leaf extract, 0-0.4 parts of Momordica grosvenori extract and 0-0.2 parts of ginseng extract.

[0009] Furthermore, the sugar-free, low-aeration candy also includes, by weight: 1-4 parts of Ziziphus jujuba seed extract, 1-3.2 parts of γ-aminobutyric acid, 0-0.4 parts of mulberry extract, 0-0.4 parts of lily extract, 0-0.4 parts of Poria cocos extract and 0-0.2 parts of lotus seed extract.

[0010] Furthermore, the sugar-free, low-aeration candy also includes, by weight: 1-3.2 parts of Codonopsis pilosula extract, 1-3.2 parts of Lablab lentil extract, 0-0.8 parts of Amomum villosum extract, 0-0.8 parts of Amomum villosum extract, 0-0.4 parts of Hawthorn extract and 0-0.4 parts of Tangerine peel extract.

[0011] Furthermore, the sugar-free, low-aeration candy also includes, by weight: 1-2.8 parts of Ganoderma lucidum spore broken powder, 1-2.8 parts of turmeric extract, 0-1.6 parts of Herba Lycopodii extract, 0-1.2 parts of rice bran fatty alkyl alcohol extract, 0-0.2 parts of burdock root extract and 0-0.2 parts of milk thistle seed oil extract.

[0012] Furthermore, the sugar-free, low-aeration candy further comprises, by weight: 1-4 parts of chrysanthemum extract, 1-3.2 parts of European blueberry extract, 0-0.8 parts of wolfberry extract, 0-0.64 parts of cassia seed extract, 0-0.12 parts of lutein extract and 0-0.04 parts of zeaxanthin extract.

[0013] Further, by weight parts, the sugar-free low-inflation candy further comprises: 1-2.8 parts of sialic acid extract, 1-2.8 parts of small molecule fish collagen peptide, 0-1.2 parts of acerola cherry extract, 0-1.2 parts of cranberry extract, 0-0.6 parts of European blueberry extract, and 0-0.2 parts of ice crystal tomato extract.

[0014] Further, a method for making a sugar-free low-inflation candy, the preparation method of the sugar-free low-inflation candy is as follows:

[0015] Step 1: Preparation of sugar-free liquid

[0016] Select 1-16 parts of xylitol powder and 1-16 parts of erythritol. Add 35-45 parts of water into a fully automatic stainless steel electromagnetic sugar-boiling pot, and slowly add the xylitol powder and erythritol into the water, stir and dissolve. Then heat the fully automatic stainless steel electromagnetic sugar-boiling pot to 105°C - 110°C, boil for 5 min - 7 min, then add 1-36 parts of isomaltulose solution, and continue to boil for 5 min - 8 min. During the whole boiling process, set the jacket pressure to 0.03 MPa and the pressure inside the pot to -0.08 MPa - -0.02 MPa to prepare the sugar-free liquid; to ensure the stability and safety of the sugar-boiling process;

[0017] Step 2: Boiling of sugar-free liquid

[0018] Select 1-10 parts of arabic gum, 1-10 parts of glycerol, 1-5 parts of MCT oil, 1-5 parts of tremella powder, and 0.01-2 parts of edible essence. Slowly add them into a fully automatic stainless steel electromagnetic sugar-boiling pot containing 30-40 parts of water, stir and dissolve, and conduct a mixed boiling at 100°C. After boiling for 8 min - 10 min, slowly add the sugar-free liquid from Step 1 into it, stir evenly, and boil together for 10 min to prepare the boiled sugar-free liquid;

[0019] Step 3: Boiling of the mixed liquid

[0020] Select 1-8 parts of adzuki bean extract, 1-8 parts of cooked coix seed extract, 1-8 parts of Chinese yam extract, 1-5 parts of poria cocos extract, 1-5 parts of red bean extract, 1-5 parts of ginseng extract, and 1-5 parts of astragalus root extract. Mix them evenly to form a mixture, then add water to the mixture to dissolve it completely, and then slowly add the mixture into the sugar-free liquid from Step 2, and then boil for 20 min to prepare the mixed liquid;

[0021] Step 4: Inflation of the mixed liquid

[0022] Select the mixture from Step 3, add a certain amount of foaming agent under boiling at 100 °C, and boil together for 10 minutes to obtain an aerated mixture;

[0023] Step 5: Drawing the mixture into blocks

[0024] Select the aerated mixture from Step 4, use a drawing machine, and draw and inflate in the adjusted drawing machine for 20 - 30 minutes to draw it into blocks to prepare sugar blocks; during the drawing and inflation process, by controlling the parameters of the drawing machine, the syrup forms a uniform pore structure while being inflated, providing a good basis for subsequent shaping;

[0025] Step 6: Primary aging of sugar blocks

[0026] Select the sugar blocks from Step 5. When the temperature drops to 70 °C, take them out of the pot and transfer them to an aging room at about 25 °C and a humidity of about 50% for 24 hours to complete the production of primary sugar blocks; the aging process can further stabilize the internal structure of the sugar blocks, improve their texture and taste, and also helps the sugar blocks to better shape and maintain their shape during subsequent processing;

[0027] Step 7: Secondary aging of sugar blocks

[0028] Select the primary sugar blocks from Step 6. Put the aged sugar strips of the primary sugar blocks into a molding machine, keep the temperature in the molding machine at about 45 °C, cut the aged sugar strips of the primary sugar blocks into small sugar blocks of 2.5 grams, and after shaping the small sugar blocks, put them back into the aging room at about 25 °C and a humidity of about 50% for 24 hours to complete the production of small sugar blocks; the secondary aging can further optimize the texture and taste of the sugar blocks, making them more uniform and stable, and also helps the smooth progress of subsequent coating operations;

[0029] Step 8: Coating the sugar blocks

[0030] Select the small sugar blocks from Step 7. Prepare a coating solution with xylitol, arabic gum, food coloring, and water in a specific ratio. Use a coating machine for coating. Add the coating solution into the adjusted coating machine, put the small sugar blocks into the coating pan, preheat the candy cores to 37 °C - 40 °C, and evenly spray the coating solution on the rotating candy surface through a sprayer. After each spraying, let the water in the coating solution naturally evaporate and dry. During the drying process, keep the coating pan rotating, and cycle in turn, spraying the coating solution multiple times to prepare coated sugar blocks;

[0031] Step 9: Polishing and shaping the sugar blocks

[0032] Select the coated sugar cubes from step 8, select food-grade carnauba wax powder, sprinkle it into the coating pan, and let the coated sugar cubes roll and rub until the surface is shiny. After the coating is completed, cool the candies to room temperature to prepare the final sugar cubes.

[0033] Further, in step 9, the food-grade carnauba wax powder selected contains 2% silicone oil.

[0034] Further, the particle size of the xylitol powder is at most 74 μm, that is, the xylitol powder is a powdery raw material with a mesh size of less than 200.

[0035] Further, the particle size of the erythritol is at most 74 μm, that is, the erythritol is a powdery raw material that can pass through 200 meshes.

[0036] Further, the gum arabic, glycerin, MCT oil, tremella, and edible essence are of plant origin or synthetic.

[0037] Further, the gum arabic is a white powder of plant origin, and the particle size of the gum arabic is at most 74 μm, that is, the gum arabic is a powdery raw material with a mesh size of less than 200.

[0038] Further, the MCT oil selected is coconut oil.

[0039] Further, the tremella is a uniform milky white powder of high-quality tremella, and the particle size of the tremella is at most 74 μm, that is, the particle size of the tremella is a powdery raw material with a mesh size of less than 200.

[0040] Further, the particle size of the edible essence is at most 74 μm, that is, the particle size of the edible essence is a powdery raw material with a mesh size of less than 200.

[0041] Further, the particle size of the adzuki bean extract is at most 148 μm, that is, the particle size of the adzuki bean extract is a powdery raw material with a mesh size of less than 100.

[0042] Further, the particle size of the cooked coix seed extract is at most 148 μm, that is, the particle size of the cooked coix seed extract is a powdery raw material with a mesh size of less than 100.

[0043] Further, the particle size of the yam extract is at most 148 μm, that is, the particle size of the yam extract is a powdery raw material with a mesh size of less than 100.

[0044] Further, the particle size of the poria cocos extract is at most 148 μm, that is, the particle size of the poria cocos extract is a powdery raw material with a mesh size of less than 100.

[0045] Furthermore, the particle size of the red bean extract is at most 148 μm, that is, the red bean extract is a powdery raw material with a particle size below 100 mesh.

[0046] Furthermore, the particle size of the ginseng extract is at most 148 μm, that is, the ginseng extract is a powdery raw material with a particle size below 100 mesh.

[0047] Furthermore, the particle size of the astragalus extract is at most 148 μm, that is, the astragalus extract is a powdery raw material with a particle size below 100 mesh.

[0048] Furthermore, the efficacy of the sugar-free low-inflation candy is one of the following: dispelling dampness, moistening the lungs, helping sleep, nourishing the stomach, protecting eyes, etc.

[0049] Beneficial effects

[0050] The present invention relates to a sugar-free low-inflation candy, its preparation method and its series of efficacy formulas. The method aims to develop a new type of candy product that not only conforms to the trend of healthy diet but also meets consumers' requirements for taste and function. Specifically, through unique process technologies, the present invention combines a sugar-free formula with vegan ingredients, and at the same time introduces a low-inflation technology to endow the candy with a light and crispy texture, enhancing the eating experience. In addition, the present invention also covers a variety of efficacy formulas. By adding specific functional ingredients (such as three-new foods, plant extracts, etc.), the candy is not only a snack but also has health care functions, such as enhancing immunity, improving intestinal health, supplementing energy, etc. The present invention is a sugar-free vegan low-inflation coated candy, and its raw material composition is carefully proportioned to ensure the healthiness, taste and functionality of the product.

[0051] In addition: 1. Integration of health concepts: Sugar-free features: Using sugar substitutes (such as erythritol, xylitol, etc.) to replace traditional sucrose reduces the calories of candy and avoids the problem of tooth decay caused by excessive intake of sucrose. It is suitable for diabetics, people who want to lose weight, and consumers who pay attention to health; vegan formula: No animal-derived ingredients (such as gelatin, dairy products, etc.) are used at all, which meets the dietary needs of vegetarians and also meets the concerns of some consumers about animal welfare and environmental protection; low-inflation: Through the inflation technology, a tiny pore structure is formed inside the candy, which not only reduces the caloric density of the candy, but also improves its taste, making it lighter and crispier, while reducing the amount of sugar used. 2. Technological innovation: Inflation and drawing technology: Through a special inflation and drawing process, a uniform pore structure is formed inside the candy. This technology not only makes the texture of the candy more delicate and light, but also increases the volume of the candy, improving the consumer's eating experience; composite formula: the use of a variety of functional ingredients (such as gum arabic, MCT oil, tremella powder, etc.) for compounding not only enhances the nutritional value of the candy, but also improves its taste and formability. For example, gum arabic can increase the viscosity of the candy, MCT oil can provide energy, and tremella powder can increase the moisturizing feeling of the candy; aging process: through two aging treatments (the first aging stabilizes the internal structure of the candy, and the second aging further optimizes the texture and taste), the texture of the candy is more uniform, stable, and the taste is more delicate. BRIEF DESCRIPTION OF THE DRAWINGS

[0052] Figure 1 The present invention is a schematic flow chart of a method for preparing sugar-free, low-aerated candy.

[0053] Figure 2 This is an evaluation diagram of a dehumidifying soft candy of a sugar-free, low-aeration candy of the present invention. DETAILED DESCRIPTION

[0054] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0055] The present invention provides a sugar-free, low-aeration candy and a production method thereof:

[0056] Specifically, the basic embodiment: a sugar-free low-aerated candy, which comprises, by weight: 1-10 parts of gum arabic, 1-10 parts of glycerin, 1-5 parts of MCT oil, 1-5 parts of tremella, 0.01-2 parts of edible flavors and spices, 1-16 parts of xylitol, 1-16 parts of erythritol, and 1-36 parts of isomalt;

[0057] 1. For the dampness-removing effect: Among them, by weight parts, the sugar-free low-inflation candy further includes: 1-8 parts of adzuki bean extract, 1-8 parts of coix seed extract, 1-8 parts of Chinese yam extract, 1-5 parts of poria cocos extract, 1-5 parts of red bean extract, 1-5 parts of ginseng extract, and 1-5 parts of astragalus membranaceus extract.

[0058] 2. For the lung-clearing effect: Among them, by weight parts, the sugar-free low-inflation candy further includes: 1-4 parts of sophora japonica flower extract, 1-3.6 parts of cordyceps militaris extract, 1-1.8 parts of platycodon grandiflorum extract, 0-0.4 parts of eriobotrya japonica leaf extract, 0-0.4 parts of momordica grosvenori extract, and 0-0.2 parts of ginseng extract.

[0059] 3. For the sleep-aiding effect: Among them, by weight parts, the sugar-free low-inflation candy further includes: 1-4 parts of wild jujube seed extract, 1-3.2 parts of γ-aminobutyric acid, 0-0.4 parts of mulberry extract, 0-0.4 parts of lily extract, 0-0.4 parts of poria cocos extract, and 0-0.2 parts of lotus seed extract.

[0060] 4. For the stomach-nourishing effect: Among them, by weight parts, the sugar-free low-inflation candy further includes: 1-3.2 parts of codonopsis pilosula extract, 1-3.2 parts of white hyacinth bean extract, 0-0.8 parts of amomum villosum extract, 0-0.8 parts of tsaoko fruit extract, 0-0.4 parts of hawthorn extract, and 0-0.4 parts of dried tangerine peel extract.

[0061] 5. For the liver-protecting effect: Among them, by weight parts, the sugar-free low-inflation candy further includes: 1-2.8 parts of ganoderma lucidum spore wall-broken powder, 1-2.8 parts of turmeric extract, 0-1.6 parts of herba polygoni avicularis extract, 0-1.2 parts of rice bran aliphatic alcohol extract, 0-0.2 parts of burdock root extract, and 0-0.2 parts of silybum marianum seed oil extract.

[0062] 6. For the eye-protecting effect: Among them, by weight parts, the sugar-free low-inflation candy further includes: 1-4 parts of chrysanthemum extract, 1-3.2 parts of European blueberry extract, 0-0.8 parts of wolfberry fruit extract, 0-0.64 parts of cassia seed extract, 0-0.12 parts of lutein extract, and 0-0.04 parts of zeaxanthin extract.

[0063] 7. For the beauty-enhancing effect: Among them, by weight parts, the sugar-free low-inflation candy further includes: 1-2.8 parts of sialic acid extract, 1-2.8 parts of small molecule fish collagen peptide, 0-1.2 parts of acerola cherry extract, 0-1.2 parts of cranberry extract, 0-0.6 parts of European blueberry extract, and 0-0.2 parts of ice crystal tomato extract.

[0064] 1. For the effect of dispelling dampness: Among them, a method for making a sugar-free low-inflation candy is as follows:

[0065] Step 1: Preparation of sugar-free liquid

[0066] Select 1 - 16 parts of xylitol powder and 1 - 16 parts of erythritol. Add 35 - 45 parts of water into a fully automatic stainless steel electromagnetic sugar-boiling pot, and slowly add the xylitol powder and erythritol into the water, stir and dissolve. Then heat the fully automatic stainless steel electromagnetic sugar-boiling pot to 105°C - 110°C, boil for 5 min - 7 min, then add 1 - 36 parts of isomaltulose solution, and continue to boil for 5 min - 8 min. During the whole boiling process, set the jacket pressure to 0.03 MPa and the pot pressure to -0.08 MPa - -0.02 MPa to prepare the sugar-free liquid; to ensure the stability and safety of the sugar-boiling process;

[0067] Step 2: Boiling of sugar-free liquid

[0068] Select 1 - 10 parts of gum arabic, 1 - 10 parts of glycerol, 1 - 5 parts of MCT oil, 1 - 5 parts of tremella powder, and 0.01 - 2 parts of edible flavoring. Slowly add them into a fully automatic stainless steel electromagnetic sugar-boiling pot containing 30 - 40 parts of water, stir and dissolve, and conduct a mixed boil at 100°C. After boiling for 8 min - 10 min, slowly add the sugar-free liquid from Step 1, stir evenly, and boil together for 10 min to prepare the boiled sugar-free liquid;

[0069] Step 3: Boiling of the mixed liquid

[0070] Select 1 - 8 parts of adzuki bean extract, 1 - 8 parts of prepared coix seed extract, 1 - 8 parts of Chinese yam extract, 1 - 5 parts of poria cocos extract, 1 - 5 parts of red bean extract, 1 - 5 parts of ginseng extract, and 1 - 5 parts of astragalus membranaceus extract. Mix them evenly to form a mixture, then add water to the mixture to dissolve it completely, and then slowly add the mixture into the sugar-free liquid from Step 2, and boil for another 20 min to prepare the mixed liquid;

[0071] Step 4: Inflating the mixed liquid

[0072] Select the mixed liquid from Step 3, add a certain amount of foaming agent under the condition of mixed boiling at 100°C, and boil together for 10 min to obtain the inflated mixed liquid;

[0073] Step 5: Drawing the mixed liquid into blocks

[0074] Select the aerated mixture in Step 4, and use a drawing machine to draw it for 20 - 30 minutes in the well - adjusted drawing machine to form it into pieces and prepare sugar cubes; during the aerated drawing process, by controlling the parameters of the drawing machine, the syrup forms a uniform pore structure while being aerated, providing a good basis for subsequent shaping.

[0075] Step 6: Primary aging of sugar cubes

[0076] Select the sugar cubes in Step 5. When the temperature drops to 70 °C, take them out of the pot and transfer them to an aging room at about 25 °C and a humidity of about 50% for 24 hours to complete the production of primary sugar cubes; the aging process can further stabilize the internal structure of the sugar cubes, improve their texture and taste, and also help the sugar cubes to better shape and maintain their shape during subsequent processing.

[0077] Step 7: Secondary aging of sugar cubes

[0078] Select the primary sugar cubes in Step 6. Put the aged sugar strips of the primary sugar cubes into a molding machine, keep the temperature in the molding machine at about 45 °C, cut the aged sugar strips of the primary sugar cubes into small sugar cubes of 2.5 grams, and after shaping the small sugar cubes, put them back into the aging room at about 25 °C and a humidity of about 50% for 24 hours to complete the production of small sugar cubes; the secondary aging can further optimize the texture and taste of the sugar cubes, making them more uniform and stable, and also helps the smooth progress of subsequent coating operations.

[0079] Step 8: Coating of sugar cubes

[0080] Select the small sugar cubes in Step 7. Prepare a coating solution by mixing xylitol, arabic gum, food coloring, and water in a specific ratio. Use a coating machine for coating. Add the coating solution into the well - adjusted coating machine, put the small sugar cubes into the coating pan, pre - heat the candy cores to 37 °C - 40 °C, and evenly spray the coating solution on the rotating candy surface through a sprayer. After each spraying, let the water in the coating solution naturally evaporate and dry. During the drying process, keep the coating pan rotating. Repeat the process multiple times to spray the coating solution and prepare coated sugar cubes.

[0081] Step 9: Polishing and shaping of sugar cubes

[0082] Select the coated sugar cubes in Step 8. Select food - grade carnauba wax powder and sprinkle it into the coating pan, let the coated sugar cubes roll and rub until the surface is shiny. After coating, cool the candies to room temperature to prepare the final sugar cubes.

[0083] Among them, in Step 9, the food - grade carnauba wax powder selected is the food - grade carnauba wax powder containing 2% silicone oil.

[0084] 2. For the lung-clearing effect: Among them, a method for making a sugar-free low-inflation candy, the preparation method of the sugar-free low-inflation candy is as follows:

[0085] Step 1: Preparation of sugar-free liquid

[0086] Select 1 - 16 parts of xylitol powder and 1 - 16 parts of erythritol. Add 35 - 45 parts of water into a fully automatic stainless steel electromagnetic sugar-boiling pot, and slowly add the xylitol powder and erythritol into the water, stir to dissolve. Then heat the fully automatic stainless steel electromagnetic sugar-boiling pot to 105°C - 110°C, boil for 5 min - 7 min, then add 1 - 36 parts of isomaltulose solution, and continue to boil for 5 min - 8 min. During the whole boiling process, set the jacket pressure to 0.03 MPa and the pot pressure to -0.08 MPa - -0.02 MPa to prepare the sugar-free liquid; to ensure the stability and safety of the sugar-boiling process;

[0087] Step 2: Boiling of sugar-free liquid

[0088] Select 1 - 10 parts of arabic gum, 1 - 10 parts of glycerol, 1 - 5 parts of MCT oil, 1 - 5 parts of tremella powder and 0.01 - 2 parts of edible essence. Slowly add them into a fully automatic stainless steel electromagnetic sugar-boiling pot containing 30 - 40 parts of water, stir to dissolve, and carry out mixing and boiling at 100°C. After boiling for 8 min - 10 min, slowly add the sugar-free liquid from Step 1, stir evenly, and boil together for 10 min to prepare the boiled sugar-free liquid;

[0089] Step 3: Boiling of the mixed liquid

[0090] Select 1 - 4 parts of sophora japonica extract, 1 - 3.6 parts of cordyceps militaris extract, 1 - 1.8 parts of platycodon grandiflorum extract, 0 - 0.4 parts of eriobotrya japonica leaf extract, 0 - 0.4 parts of momordica grosvenori extract and 0 - 0.2 parts of ginseng extract, mix them evenly to form a mixture. Then add water to the mixture to dissolve it completely, and slowly add the mixture into the sugar-free liquid from Step 2, and then boil for 20 min to prepare the mixed liquid;

[0091] Step 4: Inflation of the mixed liquid

[0092] Select the mixed liquid from Step 3, add a certain amount of foaming agent under the condition of mixing and boiling at 100°C, and boil together for 10 min to obtain the inflated mixed liquid;

[0093] Step 5: Drawing the mixed liquid into blocks

[0094] Select the aerated mixture in Step 4, and use a drawing machine. In the well-adjusted drawing machine, perform aerated drawing for 20 - 30 minutes to draw it into blocks and prepare sugar blocks. During the aerated drawing process, by controlling the parameters of the drawing machine, make the syrup form a uniform pore structure while being aerated, providing a good foundation for subsequent shaping.

[0095] Step 6: Primary aging of sugar blocks

[0096] Select the sugar blocks in Step 5. Wait until the temperature drops to 70 °C, take them out of the pot, and transfer them to an aging room at about 25 °C and a humidity of about 50% for 24 hours of aging to complete the production of primary sugar blocks. The aging process can further stabilize the internal structure of the sugar blocks, improve their texture and taste, and also help the sugar blocks to better shape and maintain their shape during subsequent processing.

[0097] Step 7: Secondary aging of sugar blocks

[0098] Select the primary sugar blocks in Step 6. Put the aged sugar strips of the primary sugar blocks into a molding machine, keep the temperature in the molding machine at about 45 °C, cut the aged sugar strips of the primary sugar blocks into small sugar blocks of 2.5 grams, and after shaping the small sugar blocks, put them back into the aging room at about 25 °C and a humidity of about 50% for 24 hours of aging to complete the production of small sugar blocks. Secondary aging can further optimize the texture and taste of the sugar blocks, making them more uniform and stable, and also helps the smooth progress of subsequent coating operations.

[0099] Step 8: Coating of sugar blocks

[0100] Select the small sugar blocks in Step 7. Prepare a coating solution with xylitol, arabic gum, food coloring, and water in a specific ratio. Use a coating machine for coating. Add the coating solution into the well-adjusted coating machine, put the small sugar blocks into the coating pan, preheat the candy cores to 37 °C - 40 °C, and evenly spray the coating solution on the rotating candy surface through a sprayer. After each spraying, let the water in the coating solution naturally evaporate and dry. During the drying process, keep the coating pan rotating, and repeat the process of spraying the coating solution multiple times to prepare coated sugar blocks.

[0101] Step 9: Polishing and shaping of sugar blocks

[0102] Select the coated sugar blocks in Step 8. Select food-grade carnauba wax powder, sprinkle it into the coating pan, and let the coated sugar blocks roll and rub until the surface is shiny. After coating, cool the candies to room temperature to prepare the final sugar blocks.

[0103] Among them, in Step 9, the food-grade carnauba wax powder selected is the food-grade carnauba wax powder containing 2% silicone oil.

[0104] 3. For the sleep-aiding effect: Among them, a method for making a sugar-free low-inflation candy, and the preparation method of the sugar-free low-inflation candy is as follows:

[0105] Step 1: Preparation of sugar-free liquid

[0106] Select 1 - 16 parts of xylitol powder and 1 - 16 parts of erythritol. Add 35 - 45 parts of water into the fully automatic stainless steel electromagnetic sugar-boiling pot, and slowly add the xylitol powder and erythritol into the water, stir and dissolve. Then heat the fully automatic stainless steel electromagnetic sugar-boiling pot to 105°C - 110°C, boil for 5 min - 7 min, then add 1 - 36 parts of isomaltitol solution, and continue to boil for 5 min - 8 min. During the whole boiling process, set the jacket pressure to 0.03 MPa and the pot pressure to -0.08 MPa - -0.02 MPa to prepare the sugar-free liquid; to ensure the stability and safety of the sugar-boiling process;

[0107] Step 2: Boiling of sugar-free liquid

[0108] Select 1 - 10 parts of arabic gum, 1 - 10 parts of glycerol, 1 - 5 parts of MCT oil, 1 - 5 parts of tremella powder and 0.01 - 2 parts of edible essence. Slowly add them into the fully automatic stainless steel electromagnetic sugar-boiling pot containing 30 - 40 parts of water, stir and dissolve, and carry out mixing and boiling at 100°C. After boiling for 8 min - 10 min, slowly add the sugar-free liquid from Step 1, stir evenly, and boil together for 10 min to prepare the boiled sugar-free liquid;

[0109] Step 3: Boiling of the mixed liquid

[0110] Select 1 - 4 parts of semen ziziphi spinosae extract, 1 - 3.2 parts of γ-aminobutyric acid, 0 - 0.4 parts of mulberry extract, 0 - 0.4 parts of lily extract, 0 - 0.4 parts of poria cocos extract and 0 - 0.2 parts of lotus seed extract. Mix them evenly to form a mixture, then add water to the mixture to dissolve it completely, and then slowly add the mixture into the sugar-free liquid from Step 2, and boil for another 20 min to prepare the mixed liquid;

[0111] Step 4: Inflation of the mixed liquid

[0112] Select the mixed liquid from Step 3, add a certain amount of foaming agent under the condition of mixing and boiling at 100°C, and boil together for 10 min to obtain the inflated mixed liquid;

[0113] Step 5: Drawing the mixed liquid into blocks

[0114] Select the aerated mixture in Step 4, and use a drawing machine to perform aerated drawing on the mixture in the well-adjusted drawing machine for 20 - 30 minutes to draw it into blocks and prepare sugar blocks. During the aerated drawing process, by controlling the parameters of the drawing machine, uniform pore structures are formed in the syrup while it is being aerated, providing a good foundation for subsequent shaping.

[0115] Step 6: Primary aging of sugar blocks

[0116] Select the sugar blocks from Step 5. When the temperature drops to 70 °C, take them out of the pot and transfer them to an aging room at about 25 °C and a humidity of about 50% for 24 hours to complete the production of primary sugar blocks. The aging process can further stabilize the internal structure of the sugar blocks, improve their texture and taste, and also help the sugar blocks to better shape and maintain their shape during subsequent processing.

[0117] Step 7: Secondary aging of sugar blocks

[0118] Select the primary sugar blocks from Step 6. Put the aged sugar strips of the primary sugar blocks into a molding machine, keep the temperature in the molding machine at about 45 °C, cut the aged sugar strips of the primary sugar blocks into small sugar blocks of 2.5 grams, and after shaping the small sugar blocks, put them back into the aging room at about 25 °C and a humidity of about 50% for 24 hours to complete the production of small sugar blocks. Secondary aging can further optimize the texture and taste of the sugar blocks, making them more uniform and stable, and also facilitating the subsequent coating operation.

[0119] Step 8: Coating of sugar blocks

[0120] Select the small sugar blocks from Step 7. Prepare a coating solution with xylitol, arabic gum, food coloring, and water in a specific ratio. Use a coating machine for coating. Add the coating solution into the well-adjusted coating machine, put the small sugar blocks into the coating pan, preheat the candy cores to 37 °C - 40 °C, and evenly spray the coating solution on the rotating candy surface through a sprayer. After each spraying, let the water in the coating solution naturally evaporate and dry. During the drying process, keep the coating pan rotating, and repeat the process of spraying the coating solution multiple times to prepare coated sugar blocks.

[0121] Step 9: Polishing and shaping of sugar blocks

[0122] Select the coated sugar blocks from Step 8. Select food-grade carnauba wax powder and sprinkle it into the coating pan, let the coated sugar blocks roll and rub until the surface is shiny. After coating, cool the candies to room temperature to prepare the final sugar blocks.

[0123] Among them, in Step 9, the food-grade carnauba wax powder selected is the food-grade carnauba wax powder containing 2% silicone oil.

[0124] 4. For the efficacy of nourishing the stomach: Among them, a method for making a sugar-free low-inflation candy is as follows:

[0125] Step 1: Preparation of sugar-free liquid

[0126] Select 1 - 16 parts of xylitol powder and 1 - 16 parts of erythritol. Add 35 - 45 parts of water into a fully automatic stainless steel electromagnetic sugar-boiling pot, and slowly add the xylitol powder and erythritol into the water, stir and dissolve. Then heat the fully automatic stainless steel electromagnetic sugar-boiling pot to 105°C - 110°C, boil for 5 min - 7 min, then add 1 - 36 parts of isomaltulose solution, and continue to boil for 5 min - 8 min. During the whole boiling process, set the jacket pressure to 0.03 MPa and the pot pressure to -0.08 MPa - -0.02 MPa to prepare the sugar-free liquid; to ensure the stability and safety of the sugar-boiling process;

[0127] Step 2: Boiling of sugar-free liquid

[0128] Select 1 - 10 parts of arabic gum, 1 - 10 parts of glycerol, 1 - 5 parts of MCT oil, 1 - 5 parts of tremella powder and 0.01 - 2 parts of edible flavoring. Slowly add them into a fully automatic stainless steel electromagnetic sugar-boiling pot containing 30 - 40 parts of water, stir and dissolve, and conduct a mixed boil at 100°C. After boiling for 8 min - 10 min, slowly add the sugar-free liquid from Step 1, stir evenly, and boil together for 10 min to prepare the boiled sugar-free liquid;

[0129] Step 3: Boiling of the mixed liquid

[0130] Select 1 - 3.2 parts of codonopsis pilosula extract, 1 - 3.2 parts of white hyacinth bean extract, 0 - 0.8 parts of amomum villosum extract, 0 - 0.8 parts of tsaoko fruit extract, 0 - 0.4 parts of hawthorn extract and 0 - 0.4 parts of tangerine peel extract. Mix them evenly to form a mixture, then add water to the mixture to dissolve it completely, and then slowly add the mixture into the sugar-free liquid from Step 2, and boil for another 20 min to prepare the mixed liquid;

[0131] Step 4: Inflating the mixed liquid

[0132] Select the mixed liquid from Step 3. Under the condition of mixed boiling at 100°C, add a certain amount of foaming agent and boil together for 10 min to obtain the inflated mixed liquid;

[0133] Step 5: Drawing the mixed liquid into blocks

[0134] Select the aerated mixture in Step 4, and use a drawing machine. Aerate and draw it in the well - adjusted drawing machine for 20 - 30 minutes to draw it into pieces and prepare sugar cubes; during the aerated drawing process, by controlling the parameters of the drawing machine, make the syrup form a uniform pore structure while being aerated, providing a good foundation for subsequent shaping.

[0135] Step 6: Primary aging of sugar cubes

[0136] Select the sugar cubes in Step 5. When the temperature drops to 70 °C, take them out of the pot and transfer them to an aging room at about 25 °C and a humidity of about 50% for 24 hours to complete the production of primary sugar cubes; the aging process can further stabilize the internal structure of the sugar cubes, improve their texture and taste, and also help the sugar cubes to better shape and maintain their shape during subsequent processing.

[0137] Step 7: Secondary aging of sugar cubes

[0138] Select the primary sugar cubes in Step 6. Put the aged sugar strips of the primary sugar cubes into a molding machine, keep the temperature in the molding machine at about 45 °C, cut the aged sugar strips of the primary sugar cubes into small sugar cubes of 2.5 grams, and after shaping the small sugar cubes, put them into the aging room at about 25 °C and a humidity of about 50% for 24 hours to complete the production of small sugar cubes; the secondary aging can further optimize the texture and taste of the sugar cubes, making them more uniform and stable, and also helps the smooth progress of subsequent coating operations.

[0139] Step 8: Coating of sugar cubes

[0140] Select the small sugar cubes in Step 7. Prepare a coating solution by mixing xylitol, arabic gum, food coloring, and water in a specific ratio. Use a coating machine for coating. Add the coating solution into the well - adjusted coating machine, put the small sugar cubes into the coating pan, preheat the candy cores to 37 °C - 40 °C, and evenly spray the coating solution on the rotating candy surface through a sprayer. After each spraying, let the water in the coating solution naturally evaporate and dry. During the drying process, keep the coating pan rotating. Repeat the process multiple times to spray the coating solution and prepare coated sugar cubes.

[0141] Step 9: Polishing and shaping of sugar cubes

[0142] Select the coated sugar cubes in Step 8. Select food - grade carnauba wax powder, sprinkle it into the coating pan, and let the coated sugar cubes roll and rub until the surface is shiny. After coating, cool the candies to room temperature to prepare the final sugar cubes.

[0143] Among them, in Step 9, the food - grade carnauba wax powder selected is the food - grade carnauba wax powder containing 2% silicone oil.

[0144] 5. For liver protection efficacy: Among them, a method for making a sugar-free low-carbonated candy, the preparation method of the sugar-free low-carbonated candy is as follows:

[0145] Step 1: Preparation of sugar-free liquid

[0146] Select 1 - 16 parts of xylitol powder and 1 - 16 parts of erythritol. Add 35 - 45 parts of water into a fully automatic stainless steel electromagnetic sugar-boiling pot, and slowly add the xylitol powder and erythritol into the water, stir and dissolve. Then heat the fully automatic stainless steel electromagnetic sugar-boiling pot to 105°C - 110°C, boil for 5 min - 7 min, then add 1 - 36 parts of isomaltulose solution, and continue to boil for 5 min - 8 min. During the whole boiling process, set the jacket pressure to 0.03 MPa and the pressure inside the pot to -0.08 MPa - -0.02 MPa to prepare the sugar-free liquid; to ensure the stability and safety of the sugar-boiling process;

[0147] Step 2: Boiling of sugar-free liquid

[0148] Select 1 - 10 parts of arabic gum, 1 - 10 parts of glycerol, 1 - 5 parts of MCT oil, 1 - 5 parts of tremella powder and 0.01 - 2 parts of edible essence and flavor. Slowly add them into a fully automatic stainless steel electromagnetic sugar-boiling pot containing 30 - 40 parts of water, stir and dissolve, and carry out mixing and boiling at 100°C. After boiling for 8 min - 10 min, slowly add the sugar-free liquid from Step 1, stir evenly, and boil together for 10 min to prepare the boiled sugar-free liquid;

[0149] Step 3: Boiling of the mixed liquid

[0150] Select 1 - 2.8 parts of Ganoderma lucidum spore powder, 1 - 2.8 parts of turmeric extract, 0 - 1.6 parts of Phyllanthus niruri extract, 0 - 1.2 parts of rice bran aliphatic alcohol extract, 0 - 0.2 parts of burdock root extract and 0 - 0.2 parts of silymarin oil extract. Mix them evenly to form a mixture, then add water to the mixture to dissolve it completely, and then slowly add the mixture into the sugar-free liquid from Step 2, and boil for another 20 min to prepare the mixed liquid;

[0151] Step 4: Aeration of the mixed liquid

[0152] Select the mixed liquid from Step 3, add a certain amount of foaming agent under the condition of mixing and boiling at 100°C, and boil together for 10 min to obtain the aerated mixed liquid;

[0153] Step 5: Drawing the mixed liquid into blocks

[0154] Select the aerated mixture in Step 4, and use a drawing machine. Aerate and draw for 20 - 30 minutes in the adjusted drawing machine to draw it into pieces and prepare sugar cubes. During the aerated drawing process, by controlling the parameters of the drawing machine, uniform pore structures are formed in the syrup while it is being aerated, providing a good foundation for subsequent shaping.

[0155] Step 6: Primary aging of sugar cubes

[0156] Select the sugar cubes from Step 5. When the temperature drops to 70 °C, take them out of the pot and transfer them to an aging room at about 25 °C and a humidity of about 50% for 24 hours of aging to complete the production of the primary sugar cubes. The aging process can further stabilize the internal structure of the sugar cubes, improve their texture and taste, and also help the sugar cubes to better shape and maintain their shape during subsequent processing.

[0157] Step 7: Secondary aging of sugar cubes

[0158] Select the primary sugar cubes from Step 6. Put the aged sugar strips of the primary sugar cubes into a molding machine, keep the temperature in the molding machine at about 45 °C, cut the aged sugar strips of the primary sugar cubes into small sugar cubes of 2.5 grams, and after shaping the small sugar cubes, put them back into the aging room at about 25 °C and a humidity of about 50% for 24 hours of aging to complete the production of the small sugar cubes. The secondary aging can further optimize the texture and taste of the sugar cubes, making them more uniform and stable, and also helps the smooth progress of subsequent coating operations.

[0159] Step 8: Coating of sugar cubes

[0160] Select the small sugar cubes from Step 7. Prepare a coating solution with xylitol, arabic gum, food coloring, and water in a specific ratio. Use a coating machine for coating. Add the coating solution into the adjusted coating machine, put the small sugar cubes into the coating pan, preheat the candy cores to 37 °C - 40 °C, and evenly spray the coating solution on the rotating candy surface through a sprayer. After each spraying, let the water in the coating solution naturally evaporate and dry. During the drying process, keep the coating pan rotating, and repeat the process of spraying the coating solution multiple times to prepare coated sugar cubes.

[0161] Step 9: Polishing and shaping of sugar cubes

[0162] Select the coated sugar cubes from Step 8. Select food - grade carnauba wax powder, sprinkle it into the coating pan, and let the coated sugar cubes roll and rub until the surface is shiny. After coating, cool the candies to room temperature to prepare the final sugar cubes.

[0163] Among them, in Step 9, the food - grade carnauba wax powder selected is the food - grade carnauba wax powder containing 2% silicone oil.

[0164] 6. For the eye protection effect: Among them, a method for making a sugar-free low-inflation candy, and the preparation method of the sugar-free low-inflation candy is as follows:

[0165] Step 1: Preparation of sugar-free liquid

[0166] Select 1-16 parts of xylitol powder and 1-16 parts of erythritol. Add 35-45 parts of water into the fully automatic stainless steel electromagnetic sugar-boiling pot, and slowly add the xylitol powder and erythritol into the water, stir and dissolve them. Then heat the fully automatic stainless steel electromagnetic sugar-boiling pot to 105°C - 110°C, boil for 5 min - 7 min, then add 1-36 parts of isomaltitol solution, and continue to boil for 5 min - 8 min. During the whole boiling process, set the jacket pressure to 0.03 MPa and the pot pressure to -0.08 MPa - -0.02 MPa to prepare the sugar-free liquid; to ensure the stability and safety of the sugar-boiling process;

[0167] Step 2: Boiling of sugar-free liquid

[0168] Select 1-10 parts of arabic gum, 1-10 parts of glycerol, 1-5 parts of MCT oil, 1-5 parts of tremella powder and 0.01-2 parts of edible essence. Slowly add them into the fully automatic stainless steel electromagnetic sugar-boiling pot containing 30-40 parts of water, stir and dissolve them, and carry out mixing and boiling at 100°C. After boiling for 8 min - 10 min, slowly add the sugar-free liquid from Step 1 into it, stir evenly, and boil together for 10 min to prepare the boiled sugar-free liquid;

[0169] Step 3: Boiling of the mixed liquid

[0170] Select 1-4 parts of chrysanthemum extract, 1-3.2 parts of European blueberry extract, 0-0.8 parts of wolfberry extract, 0-0.64 parts of cassia seed extract, 0-0.12 parts of lutein extract and 0-0.04 parts of zeaxanthin extract, mix them evenly to form a mixture. Then add water to the mixture to dissolve it completely, and then slowly add the mixture into the sugar-free liquid from Step 2, and boil for another 20 min to prepare the mixed liquid;

[0171] Step 4: Inflating the mixed liquid

[0172] Select the mixed liquid from Step 3, add a certain amount of foaming agent under the condition of mixing and boiling at 100°C, and boil together for 10 min to obtain the inflated mixed liquid;

[0173] Step 5: Drawing the mixed liquid into blocks

[0174] Select the aerated mixture in Step 4, and use a drawing machine. In the well-adjusted drawing machine, perform aerated drawing for 20 - 30 minutes to draw it into pieces and prepare sugar cubes; during the aerated drawing process, by controlling the parameters of the drawing machine, make the syrup form a uniform pore structure while being aerated, providing a good basis for subsequent shaping.

[0175] Step 6: Primary aging of sugar cubes

[0176] Select the sugar cubes in Step 5. When the temperature drops to 70 °C, take them out of the pot and transfer them to an aging room at about 25 °C and a humidity of about 50% for 24 hours of aging to complete the production of primary sugar cubes; the aging process can further stabilize the internal structure of the sugar cubes, improve their texture and taste, and also help the sugar cubes to better shape and maintain their shape during subsequent processing.

[0177] Step 7: Secondary aging of sugar cubes

[0178] Select the primary sugar cubes in Step 6. Put the aged sugar strips of the primary sugar cubes into a molding machine, keep the temperature in the molding machine at about 45 °C, cut the aged sugar strips of the primary sugar cubes into small sugar cubes of 2.5 grams, and after shaping the small sugar cubes, put them back into the aging room at about 25 °C and a humidity of about 50% for 24 hours of aging to complete the production of small sugar cubes; the secondary aging can further optimize the texture and taste of the sugar cubes, making them more uniform and stable, and also help the smooth progress of subsequent coating operations.

[0179] Step 8: Coating of sugar cubes

[0180] Select the small sugar cubes in Step 7. Prepare a coating solution with xylitol, arabic gum, food coloring, and water in a specific ratio. Use a coating machine for coating. Add the coating solution into the well-adjusted coating machine, put the small sugar cubes into the coating pan, preheat the candy cores to 37 °C - 40 °C, and evenly spray the coating solution on the rotating candy surface through a sprayer. After each spraying, let the water in the coating solution naturally evaporate and dry. During the drying process, keep the coating pan rotating. Repeat this process multiple times by spraying the coating solution to prepare coated sugar cubes.

[0181] Step 9: Polishing and shaping of sugar cubes

[0182] Select the coated sugar cubes in Step 8. Select food-grade carnauba wax powder and sprinkle it into the coating pan, let the coated sugar cubes roll and rub until the surface is shiny. After coating, cool the candies to room temperature to prepare the final sugar cubes.

[0183] Among them, in Step 9, the food-grade carnauba wax powder selected is the food-grade carnauba wax powder containing 2% silicone oil.

[0184] 7. For the beauty effect: Among them, a method for making a sugar-free low-inflation candy, the preparation method of the sugar-free low-inflation candy is as follows:

[0185] Step 1: Preparation of sugar-free liquid

[0186] Select 1-16 parts of xylitol powder and 1-16 parts of erythritol. Add 35-45 parts of water into the fully automatic stainless steel electromagnetic sugar-boiling pot, and slowly add the xylitol powder and erythritol into the water, stir and dissolve. Then heat the fully automatic stainless steel electromagnetic sugar-boiling pot to 105°C - 110°C, boil for 5min - 7min, then add 1-36 parts of isomaltulose solution, and continue to boil for 5min - 8min. During the whole boiling process, set the jacket pressure to 0.03MPa and the pot pressure to -0.08MPa - -0.02MPa to prepare the sugar-free liquid; to ensure the stability and safety of the sugar-boiling process;

[0187] Step 2: Boiling of sugar-free liquid

[0188] Select 1-10 parts of gum arabic, 1-10 parts of glycerin, 1-5 parts of MCT oil, 1-5 parts of tremella powder and 0.01-2 parts of edible essence and flavor. Slowly add them into the fully automatic stainless steel electromagnetic sugar-boiling pot containing 30-40 parts of water, stir and dissolve, and carry out mixing and boiling at 100°C. After boiling for 8min - 10min, slowly add the sugar-free liquid from Step 1, stir evenly, and boil together for 10min to prepare the boiled sugar-free liquid;

[0189] Step 3: Boiling of the mixed liquid

[0190] Select 1-2.8 parts of N-acetylneuraminic acid extract, 1-2.8 parts of fish collagen small molecule peptides, 0-1.2 parts of acerola cherry extract, 0-1.2 parts of cranberry extract, 0-0.6 parts of European blueberry extract and 0-0.2 parts of ice crystal tomato extract. Mix them evenly to form a mixture, then add water to the mixture to dissolve it completely, and then slowly add the mixture into the sugar-free liquid from Step 2, and boil for another 20mim to prepare the mixed liquid;

[0191] Step 4: Inflating the mixed liquid

[0192] Select the mixed liquid from Step 3, add a certain amount of foaming agent under the condition of mixing and boiling at 100°C, and boil together for 10min to obtain the inflated mixed liquid;

[0193] Step 5: Drawing the mixed liquid into blocks

[0194] Select the aerated mixture in Step 4, and use a drawing machine. In the well-adjusted drawing machine, perform aerated drawing for 20 - 30 minutes to draw it into pieces and prepare sugar cubes. During the aerated drawing process, by controlling the parameters of the drawing machine, uniform pore structures are formed while the syrup is aerated, providing a good basis for subsequent shaping.

[0195] Step 6: Primary aging of sugar cubes

[0196] Select the sugar cubes in Step 5. Wait until the temperature drops to 70 °C, take them out of the pot, and transfer them to an aging room at about 25 °C and a humidity of about 50% for 24 hours of aging to complete the production of primary sugar cubes. The aging process can further stabilize the internal structure of the sugar cubes, improve their texture and taste, and also helps the sugar cubes to better shape and maintain their shape during subsequent processing.

[0197] Step 7: Secondary aging of sugar cubes

[0198] Select the primary sugar cubes in Step 6. Put the aged sugar strips of the primary sugar cubes into a molding machine, keep the temperature in the molding machine at about 45 °C, cut the aged sugar strips of the primary sugar cubes into small sugar cubes of 2.5 grams, and after shaping the small sugar cubes, put them back into the aging room at about 25 °C and a humidity of about 50% for 24 hours of aging to complete the production of small sugar cubes. Secondary aging can further optimize the texture and taste of the sugar cubes, making them more uniform and stable, and also helps the smooth progress of subsequent coating operations.

[0199] Step 8: Coating of sugar cubes

[0200] Select the small sugar cubes in Step 7. Prepare a coating solution by mixing xylitol, gum arabic, food coloring, and water in a specific ratio. Use a coating machine for coating. Add the coating solution into the well-adjusted coating machine, put the small sugar cubes into the coating pan, preheat the candy cores to 37 °C - 40 °C, and evenly spray the coating solution on the rotating candy surface through a sprayer. After each spraying, let the water in the coating solution naturally evaporate and dry. During the drying process, keep the coating pan rotating. Repeat this process multiple times by spraying the coating solution to prepare coated sugar cubes.

[0201] Step 9: Polishing and shaping of sugar cubes

[0202] Select the coated sugar cubes in Step 8. Select food-grade carnauba wax powder and sprinkle it into the coating pan. Let the coated sugar cubes roll and rub until the surface is shiny. After coating, cool the candies to room temperature to prepare the final sugar cubes.

[0203] Among them, in Step 9, the food-grade carnauba wax powder selected is the food-grade carnauba wax powder containing 2% silicone oil.

[0204] Among them, the xylitol powder, erythritol, arabic gum, tremella, and edible flavorings are powdery raw materials that can pass through a 200-mesh sieve;

[0205] Among them, arabic gum, glycerol, MCT oil, tremella, and edible flavorings are of plant origin or synthetic; coconut oil is selected as the MCT oil.

[0206] Among them, the adzuki bean extract, coix seed extract, Chinese yam extract, poria cocos extract, red bean extract, ginseng extract, and astragalus membranaceus extract are powdery raw materials that can pass through a 100-mesh sieve.

[0207] Among them, the sophora flower extract, cordyceps militaris extract, platycodon grandiflorum extract, eriobotrya japonica leaf extract, momordica grosvenori extract, and ginseng extract are powdery raw materials that can pass through a 100-mesh sieve.

[0208] Among them, the wild jujube seed extract, mulberry extract, lily extract, poria cocos extract, and lotus seed extract are powdery raw materials that can pass through a 100-mesh sieve.

[0209] Among them, the codonopsis pilosula extract, white hyacinth bean extract, amomum villosum extract, tsaoko fruit extract, hawthorn extract, and tangerine peel extract are powdery raw materials that can pass through a 100-mesh sieve.

[0210] Among them, the ganoderma lucidum spore powder, turmeric extract, herba penthori extract, and burdock root extract are powdery raw materials that can pass through a 100-mesh sieve.

[0211] Among them, the chrysanthemum extract, European blueberry extract, wolfberry fruit extract, and cassia seed extract are powdery raw materials that can pass through a 100-mesh sieve.

[0212] Among them, the acerola cherry extract, cranberry extract, European blueberry extract, and crystalline tomato extract are powdery raw materials that can pass through a 100-mesh sieve.

[0213] Among them, the functions of the sugar-free low-inflation candy are one of the following: removing dampness, moistening the lungs, helping sleep, nourishing the stomach, protecting eyes, etc.

[0214] Specifically, according to the basic embodiment:

[0215] Example 1: The present invention designs a sugar-free soft candy, and its raw materials are composed of the following proportions: 10 parts of erythritol powder, 8 parts of xylitol powder, 6 parts of isomaltulose solution, 5 parts of arabic gum, 5 parts of tremella, 4 parts of glycerol, 4 parts of MCT oil, and 0.01 part of edible flavor. The extracts of Chinese medicinal materials with both medicinal and edible uses are all extracted at a ratio of 20:1, and the proportions are 5 parts each of adzuki bean extract, coix seed extract, and yam extract, and 3 parts each of poria cocos extract, red bean extract, ginseng extract, and astragalus extract. Mix, dissolve sugar, and boil sugar according to the above steps. The boiling sugar temperature is strictly controlled at 106°C ± 1°C, and the time is strictly controlled at 13 ± 2 minutes. At the same time, pay attention to monitoring the jacket pressure and keep it at 0.03 MPa, while the inner pot pressure needs to be maintained within the range of -0.08 to -0.02 MPa. Mix arabic gum, glycerol, MCT oil, tremella powder, and edible flavor, and add an appropriate amount of water. Continuously stir until all components are completely dissolved to form a uniform mixture. Then keep heating for 10 minutes to obtain a stable mixed sugar solution. Then carry out aeration, stretching, cooling, coating, polishing, and packaging.

[0216] Comparative Example 1: For the preparation of sugar-free soft candy in Comparative Example 1, the following proportions are used: 20 parts of erythritol powder, 15 parts of xylitol powder, 10 parts of isomaltulose solution, 5 parts of arabic gum, 5 parts of tremella, 4 parts of glycerol, 4 parts of MCT oil, and 0.05 part of edible flavor. The extracts of Chinese medicinal materials with both medicinal and edible uses are all extracted at a ratio of 20:1, and the proportions are 5 parts each of adzuki bean extract, coix seed extract, and yam extract, and 3 parts each of poria cocos extract, red bean extract, ginseng extract, and astragalus extract. Mix, dissolve sugar, and boil sugar according to the above steps. The boiling sugar temperature is strictly controlled at 106°C ± 1°C, and the time is strictly controlled at 13 ± 2 minutes. At the same time, pay attention to monitoring the jacket pressure and keep it at 0.03 MPa, while the inner pot pressure needs to be maintained within the range of -0.08 to -0.02 MPa. Mix arabic gum, glycerol, MCT oil, tremella powder, and edible flavor, and add an appropriate amount of water. Continuously stir until all components are completely dissolved to form a uniform mixture. Then keep heating for 10 minutes to obtain a stable mixed sugar solution. Then carry out aeration, stretching, cooling, coating, polishing, and packaging.

[0217] Comparative Example 2: Sugar-free soft candies were prepared in Comparative Example 2 with the following proportions: 15 parts of erythritol powder, 15 parts of xylitol powder, 5 parts of isomaltulose solution, 5 parts of arabic gum, 5 parts of tremella, 5 parts of glycerol, 5 parts of MCT oil, and 0.01 part of edible flavor. The extracts of Chinese medicinal materials that are both medicine and food were all extracted at a ratio of 20:1, with the ratio being 5 parts each of adzuki bean extract, coix seed extract, and yam extract, and 3 parts each of poria cocos extract, red bean extract, ginseng extract, and astragalus extract. Mix, dissolve sugar, and boil sugar according to the aforementioned steps. The boiling temperature of the sugar is strictly controlled at 106°C ± 1°C, and the time is strictly controlled at 13 ± 2 minutes. At the same time, pay attention to monitoring the jacket pressure and keep it at 0.03 MPa, while the inner pot pressure needs to be maintained within the range of -0.08 to -0.02 MPa. Mix arabic gum, glycerol, MCT oil, tremella powder, and edible flavor, and add an appropriate amount of water. Continuously stir until all components are completely dissolved to form a uniform mixture. Then keep heating for 10 minutes to obtain a stable mixed sugar solution. Then carry out aeration, drawing, cooling, coating, polishing, and packaging.

[0218] From the results of sensory evaluation and TPA texture analysis, it shows that when the ratio of erythritol powder, xylitol powder, and isomaltulose solution in the examples is 5:4:3, the indicators such as the sweetness, softness and hardness, stickiness to hands, and stickiness to teeth of the sugar embryo are optimal. The palatability, softness and hardness, smoothness, solubility, etc. of the sugar embryo in the comparative examples are relatively poor.

[0219] Sensory and quality evaluation: For the evaluation of the candies taking the dampness-removing effect as an example, the following sensory indicators were adopted: appearance and color, smoothness, sweetness, softness and hardness, stickiness to teeth, smoothness. 30 people tasted the candies, and the scores were judged on a scale of 1 - 10 points, with 1 point being the worst and 10 points being the best. The results are shown in Table 1.

[0220] In addition to following the national standards for low-degree aerated candies, the detection indicators measured the indicators such as smoothness, hardness, solubility, elasticity, chewiness, and resilience in texture analysis. Their meanings are as follows:

[0221] Hardness: Hardness refers to the resistance of the soft candy when being compressed by an external force, reflecting the softness and hardness of the soft candy. A soft candy with high hardness requires more force when chewing, while a soft candy with low hardness is softer. In texture analysis, hardness is usually measured by the compression test of a texture analyzer.

[0222] Solubility: Solubility refers to the speed and degree of dissolution of the soft candy in the mouth or in water. A soft candy with high solubility dissolves faster in the mouth, which is usually related to the formula and production process of the soft candy. For example, the types and proportions of sugars in the formula will affect the dissolution speed of the soft candy.

[0223] Elasticity: Elasticity refers to the ability of gummy candies to return to their original shape after being deformed by an external force. Gummy candies with good elasticity have better resilience and a softer feel when chewed, which is usually related to the types and contents of colloids (such as gelatin, pectin) in the gummy candy formula. The texture analyzer evaluates elasticity by measuring the resilience of the sample during compression.

[0224] Chewiness: Chewiness refers to the energy or number of times required to chew gummy candies during the chewing process, reflecting the toughness and chewability of gummy candies. Gummy candies with high chewiness usually have higher hardness and elasticity and require more chewing to be completely broken. The texture analyzer evaluates chewiness through multiple compression tests.

[0225] Springiness: Springiness refers to the ability of gummy candies to return to their original shape after being compressed by an external force. It reflects the elasticity and texture uniformity of gummy candies. Gummy candies with good springiness have a better taste experience when chewed. In the texture analyzer test, springiness is evaluated by measuring the rebound height or area ratio of the sample during compression. These texture indicators not only affect consumers' taste experience but are also closely related to the shelf life, formula optimization, and production process of gummy candies. Through the precise measurement of the texture analyzer, the quality of gummy candies can be effectively evaluated, providing data support for product research and development and quality control.

[0226] Although the embodiments of the present invention have been shown and described, it will be understood by those of ordinary skill in the art that various changes, modifications, substitutions, and variations can be made to these embodiments without departing from the principles and spirit of the present invention. The scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A sugar-free, low-aeration candy, characterized in that: The sugar-free, low-aeration candy comprises, by weight: 1-10 parts of gum arabic, 1-10 parts of glycerin, 1-5 parts of MCT oil, 1-5 parts of tremella, 0.01-2 parts of edible flavors and spices, 1-16 parts of xylitol, 1-16 parts of erythritol, and 1-36 parts of isomalt.

2. The sugar-free, low-aeration candy according to claim 1, characterized in that: The sugar-free, low-aeration candy further comprises, by weight: 1-8 parts of adzuki bean extract, 1-8 parts of cooked coix seed extract, 1-8 parts of yam extract, 1-5 parts of poria extract, 1-5 parts of red bean extract, 1-5 parts of ginseng extract and 1-5 parts of astragalus extract.

3. The sugar-free, low-aeration candy according to claim 1, characterized in that: The sugar-free, low-aeration candy further comprises, by weight: 1-4 parts of Sophora japonica flower extract, 1-3.6 parts of Cordyceps militaris extract, 1-1.8 parts of Platycodon grandiflorum extract, 0-0.4 parts of loquat leaf extract, 0-0.4 parts of Momordica grosvenori extract and 0-0.2 parts of ginseng extract.

4. The sugar-free, low-aeration candy according to claim 1, characterized in that: The sugar-free low-aeration candy further comprises, by weight: 1-4 parts of jujube seed extract, 1-3.2 parts of gamma-aminobutyric acid, 0-0.4 parts of mulberry extract, 0-0.4 parts of lily extract, 0-0.4 parts of Poria extract and 0-0.2 parts of lotus seed extract.

5. The sugar-free, low-aeration candy according to claim 1, characterized in that: The sugar-free, low-aeration candy further comprises, by weight: 1-3.2 parts of Codonopsis pilosula extract, 1-3.2 parts of Lablab lentil extract, 0-0.8 parts of Amomum villosum extract, 0-0.8 parts of Amomum tsaoko extract, 0-0.4 parts of Hawthorn extract and 0-0.4 parts of Tangerine peel extract.

6. The sugar-free, low-aeration candy according to claim 1, characterized in that: The sugar-free low-aeration candy further comprises, by weight: 1-2.8 parts of ganoderma lucidum spore wall-broken powder, 1-2.8 parts of turmeric extract, 0-1.6 parts of radix scutellariae extract, 0-1.2 parts of rice bran fatty alkyl alcohol extract, 0-0.2 parts of burdock root extract and 0-0.2 parts of milk thistle seed oil extract.

7. The sugar-free, low-aeration candy according to claim 1, characterized in that: The sugar-free, low-aeration candy further comprises, by weight: 1-4 parts of chrysanthemum extract, 1-3.2 parts of European blueberry extract, 0-0.8 parts of wolfberry extract, 0-0.64 parts of cassia seed extract, 0-0.12 parts of lutein extract and 0-0.04 parts of zeaxanthin extract.

8. The sugar-free, low-aeration candy according to claim 1, characterized in that: In terms of weight, the sugar-free, low-aeration candy also includes: 1-2.8 parts of bird's nest acid extract, 1-2.8 parts of fish collagen small molecule peptides, 0-1.2 parts of acerola cherry extract, 0-1.2 parts of cranberry extract, 0-0.6 parts of European blueberry extract and 0-0.2 parts of ice crystal tomato extract.

9. A method for making sugar-free, low-aeration candy, characterized in that: The preparation method of the sugar-free low-aeration candy is as follows: Step 1: Preparation of sugar-free solution Select 1-16 parts of xylitol powder and 1-16 parts of erythritol, add 35-45 parts of water into a fully automatic stainless steel electromagnetic sugar boiling pot, slowly add xylitol powder and erythritol into the water, stir and dissolve, then heat the fully automatic stainless steel electromagnetic sugar boiling pot to 105-110° C., boil for 5-7 minutes, then add 1-36 parts of isomalt solution, continue to boil for 5-8 minutes, during the whole boiling process, set the jacket pressure to 0.03MPa, set the pressure in the pot to -0.08MPa--0.02MPa, and prepare a sugar-free liquid; Step 2: Boil the sugar-free liquid 1-10 parts of gum arabic, 1-10 parts of glycerin, 1-5 parts of MCT oil, 1-5 parts of Tremella powder and 0.01-2 parts of edible flavors and spices are selected, and they are slowly added into a fully automatic stainless steel electromagnetic sugar-boiling pot filled with 30-40 parts of water, stirred to dissolve, and mixed and boiled at 100° C. After boiling for 8 min-10 min, the sugar-free liquid in step 1 is slowly added thereto, stirred evenly, and boiled together for 10 min to prepare boiled sugar-free liquid; Step 3: Boil the mixture 1-8 parts of adzuki bean extract, 1-8 parts of cooked coix seed extract, 1-8 parts of yam extract, 1-5 parts of tuckahoe extract, 1-5 parts of red bean extract, 1-5 parts of ginseng extract and 1-5 parts of astragalus extract are selected and uniformly mixed to form a mixture, and then water is added to the mixture to completely dissolve it, and then the mixture is slowly added into the sugar-free liquid in step 2, and then boiled for 20 minutes to prepare a mixed solution; Step 4: Aerate the Mixture Select the mixed solution of step 3, add a certain amount of foaming agent into the mixed solution at 100° C., and boil them together for 10 minutes to obtain an aerated mixed solution; Step 5: Draw the mixture into blocks Select the aerated mixed liquid in step 4, select a drawing machine, inflate and draw it in the debugged drawing machine for 20min-30min, draw it into blocks, and prepare sugar blocks; Step 6: Initial aging of the sugar cubes Select the sugar cubes from step 5, wait until the temperature drops to 70°C, take them out of the pot, move them to an aging room with a temperature of about 25°C and a humidity of about 50%, and age them for 24 hours to make the initial sugar cubes; Step 7: Re-aging of the sugar cubes Select the primary candy block of step 6, put the aged candy strips of the primary candy block into a molding machine, keep the temperature in the molding machine at about 45° C., cut the aged candy strips of the primary candy block into small candy blocks of 2.5 grams, and put the small candy blocks into an aging room after molding, and perform aging for 24 hours in the aging room at a temperature of about 25° C. and a humidity of about 50%, so as to produce small candy blocks; Step 8: Sugar Coating Select the small candy pieces in step 7, prepare a coating solution by mixing xylitol, gum arabic, food coloring and water in a specific ratio, select a coating machine for coating, add the coating solution into the debugged coating machine, put the small candy pieces into the coating pot, preheat the candy core to 37° C.-40° C., and spray the coating solution evenly on the rotating candy surface through a sprayer. After each spraying, let the water in the coating solution evaporate and dry naturally. During the drying process, the coating pot needs to be kept rotating, and the coating solution is sprayed multiple times in a cycle to prepare coated candy pieces. Step 9: Polishing the Sugar Block Select the coated candy block from step 8, select food-grade carnauba wax powder, sprinkle it into the coating pan, let the coated candy block roll and rub until the surface is shiny. After the coating is completed, cool the candy to room temperature to prepare the final candy block.

10. The method for making sugar-free low-aeration candy according to claim 9, characterized in that: In step 9, the food-grade carnauba wax powder is selected from food-grade carnauba wax powder containing 2% silicone oil.

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