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Sugar-free corn sweety and producing method thereof

A production method and candy technology, applied in confectionery, confectionery industry, food preparation, etc., can solve the problems of price rise and production cost increase, and achieve no bad aftertaste, refreshing taste, and strong technical operability Effect

Active Publication Date: 2011-05-11
JILIN AGRICULTURAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The price of raw sugar, which is a means of production, continues to rise sharply, which further increases the production cost of the domestic confectionary industry.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] 1. Raw materials: 45 parts of isomalto-oligosaccharide powder, 10 parts of maltose-oligosaccharide powder, 15 parts of purified water, 3 parts of vegetable oil, 0.3 part of monoglyceride, 0.8 part of food flavor, appropriate amount of sweetener and pigment;

[0028] 2. Sugar: first add isomalto-oligosaccharide powder and maltose-oligosaccharide powder into purified water, and heat to dissolve;

[0029]3. Boiling sugar at normal pressure: continue to heat the melted toffee-containing liquid to 130°C for 15 minutes. Final massecuite concentration is 98%;

[0030] 4. Cooling and blending: When the boiled massecuite is taken out of the pan and cooled to 90°C, add vegetable oil, emulsifier monoglyceride, pigment, and essence, and immediately blend and stir to make the temperature of the whole sugar billet drop evenly;

[0031] 5. Molding: Mix and mix until the sugar base is moderately hard and soft and has good plasticity, then immediately send it to the heat preservation b...

Embodiment 2

[0035] 1. Raw materials: 50 parts of isomaltose oligosaccharide powder, 15 parts of maltose oligosaccharide powder, 20 parts of maltodextrin, 25 parts of purified water, 3 parts of vegetable oil, 0.3 part of monoglyceride, 0.8 part of food flavor, 0.8 part of citric acid , appropriate amount of sweetener and coloring;

[0036] 2. Sugar: first add isomaltose oligosaccharide powder and maltose oligosaccharide powder into 15 parts of pure water, and the remaining pure water is used to dissolve maltodextrin. Maltodextrin, heated to dissolve;

[0037] 3. Vacuum sugar boiling: The sugar solution will be heated to about 140°C quickly, with a concentration of 95%. Then at 115°C, evaporate and concentrate in a vacuum, and the massecuite obtained has a final concentration of 98%;

[0038] 4. Cooling and blending: When the boiled massecuite is taken out of the pan and cooled to 90°C, add vegetable oil, emulsifier monoglyceride, pigment, and essence, and immediately blend and stir to ma...

Embodiment 3

[0042] 1. Raw materials: 65 parts of isomaltose oligosaccharide powder, 20 parts of maltose oligosaccharide powder, 25 parts of purified water, 2 parts of vegetable oil, 0.3 part of monoglyceride, 0.8 part of food flavor, appropriate amount of sweetener and coloring.

[0043] 2. sugar: with embodiment 1.

[0044] 3. Boiling sugar at normal pressure: Boiling sugar at normal pressure means boiling sugar under normal atmospheric pressure, also known as boiling sugar over an open fire. Continue heating the melted toffee to 140°C for 10 minutes. The final massecuite concentration was 96%.

[0045] 4. cooling and blending: with embodiment 1.

[0046] 5. Molding: with embodiment 1.

[0047] 6. Picking and packing: with embodiment 1.

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PUM

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Abstract

The invention relates to a candy of sugar-free corn and a production method, belonging to the health food and the processing technology, which is characterized in that a plurality of low-calorie oligosaccharides and sugar alcohols such as oligomeric maltose, oligomeric isomaltose or maltitol and isomalt are adopted as the material; and the low-calorie sugar-free candy is produced via a plurality of technologies such as mixing, boiling, forming with heat preservation and cooling. The production method has the advantage that the adopted material in the production process essentially has no or only trace amount of sugar, thus the product is suitable for the general population and the patients abstaining from sugar.

Description

technical field [0001] The invention belongs to health food processing technology. Background technique [0002] According to relevant statistics, in 2006 my country's per capita consumption of candy and chocolate was about 0.9 kilograms, and the candy industry is growing rapidly at an average annual rate of about 10%. If it is to reach the international consumption level, the total demand for candy and chocolate will reach more than 4 million tons, and the development potential of the candy industry is huge. There are several interpretations of the concept of "sugar". In biochemistry, sugars are defined as polyhydroxy aldehydes or polyhydroxy ketones, including monosaccharides, disaccharides, oligosaccharides and polysaccharides, such as glucose, fructose, xylose, sucrose, starch, cellulose, etc. Sugar in the broad sense of nutrition refers to various digestible carbohydrates, including sugar with sweetness and starch without sweetness; sugar in the narrow sense refers to...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23G3/48A23G3/38A23G3/42A23L1/29A23L1/307A23G3/02A23L1/164A23L33/00A23L33/20
Inventor 王大为张艳荣刘婷婷
Owner JILIN AGRICULTURAL UNIV
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