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Eutrit candy lozenge and preparation method thereof

A technology of xylitol and candy, which is applied in the field of xylitol candy lozenges and its production, and can solve the problems of lack of color, fragrance and taste, etc.

Inactive Publication Date: 2009-04-22
ANHUI FUKANG PHARMA CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to process and technical problems, no functional ingredients can be added to xylitol in these products, and the products only have sweet taste, but lack the color, aroma, taste and other characteristics that food should have.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0082] Xylitol candy lozenge formula (weight)

[0083] Xylitol 100kg

[0084] Tea polyphenols 0.5-1.5kg

[0085] Citric acid 1.25kg

[0086] Appropriate amount of flavor

[0087] Appropriate amount of pigment

[0088] Process key parameters

[0089] 1. Sugar

[0090] Weigh the xylitol, tea polyphenols, citric acid, and pigment in the above formula according to the specified amount, put them in a tank mixer and mix them evenly, transfer them to a sugar pot, and then add 0.5-2% of water. Turn on the steam to heat the mixture to slowly melt to a clear state and stir evenly, and turn off the steam when the temperature reaches 122°C.

[0091] 2. Ingredients

[0092] When the temperature of the sugar solution drops to 92°C-95°C, add the essence and stir to make it evenly mixed. Keep the temperature of the sugar solution at 85°C to 90°C.

[0093] 3. Pouring

[0094] The prepared sugar solution is put into small buckets in batches, adding seeds or stirring the sugar solution...

example 2

[0097] Xylitol candy lozenge formula:

[0098] (1), xylitol 90-99.5, green tea 0.01-2, green tea extract 0.1-5, tea polyphenols 0.01-1, mung bean extract 0.1-2, appropriate amount of coloring, fragrance and taste agents

[0099] (2), xylitol 90-99.5, tea polyphenols 0.01-1, black tea extract 0.1-5, mung bean extract 0.1-2, appropriate amount of coloring, fragrance and taste agents

[0100] (3), xylitol 90-99.5, tea polyphenols 0.01-1, oolong tea extract 0.1-5, mung bean extract 0.1-2, appropriate amount of coloring, fragrance and taste agents

[0101] (4), xylitol 90-99.5, tea polyphenols 0.01-1, rhubarb extract 0.1-5, lotus leaf extract 0.1-5, appropriate amount of coloring, fragrance and taste agents

[0102] (5), xylitol 90-99.5, tea polyphenols 0.01-1, aloe extract 0.1-5, soybean isoflavones 0.01-2, appropriate amount of coloring, fragrance and taste agents

[0103] (6), xylitol 90-99.5, tea polyphenols 0.01-1, propolis 0.1-2, Ganoderma lucidum 0.1-5, appropriate amount ...

example 3

[0121] Xylitol Candy Lozenge Formula

[0122] Xylitol 80kg, maltitol 2kg, green tea extract 1.5kg, tea polyphenols 0.3kg, mung bean extract 0.2kg, appropriate amount of citric acid, appropriate amount of essence, appropriate amount of pigment.

[0123] Sugar process:

[0124] 1. Sugar

[0125] In the sugar pot, add 20kg of water, heat to boil, weigh 75kg of xylitol and 2kg of maltitol into the pot, take another 5kg of xylitol and mix it with the specified amount of tea polyphenols, add it gradually, stir until completely Dissolve, boil the sugar to 120°C, then slowly add 1.5kg of green tea extract and specified amount of citric acid and tartrazine (the pigment is first dissolved in water and then added), and stir evenly.

[0126] 2. Vacuum cooking sugar

[0127] 2.1 Heating cycle

[0128] Filter the above-mentioned sugar liquid through an 80-mesh sieve and put it into a storage tank, start stirring, and prepare to cook sugar in a vacuum. Return to the liquid storage tank ...

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Abstract

The invention discloses a xylitol candy buccal tablet and a manufacturing method thereof. Xylitol is taken as a substrate and added with functional compositions such as medicine or edible vegetable powder, medicine or edible vegetable extract, vitamin, protein, mineral substances, fat, sugar, vegetable oil or animal oil, amino acid, taurine and other nutritive elements which are beneficial to the human body; and the substrate completely adopts the xylitol, so that the mouthfeel is good. When a candy is manufactured, the xylitol is mixed with the functional compositions under the condition of fusion and clarification, and cast at a temperature of between 85 and 90 DEG C to obtain the xylitol candy buccal tablet. The manufacturing method solves the problem that the prior technology can not manufacture 100 percent of the xylitol candy buccal tablet, and simultaneously adds the functional compositions such as the vegetable extract in the candy, so that the xylitol candy buccal tablet has the function of health protection and uniform mouthfeel, and is popular.

Description

technical field [0001] The invention belongs to a buccal tablet, in particular to a xylitol candy buccal tablet and a preparation method thereof. Background technique [0002] Low-energy candy has become a consumption hotspot and development focus in today's international candy market, with huge market potential and a tendency to replace traditional cane sugar candies. Low-energy candies mainly use xylitol as a base. Compared with other "non-sucrose" candies, candies made with xylitol have a refreshing and cooler taste, with pure sweetness and no bad aftertaste. Due to its special molecular structure, there will be no Maillard browning reaction. The color of the sugar body is stable, it can withstand the high temperature during cooking, and it is not easy to decompose. Xylitol has good storage performance, even if it is exposed to the atmosphere, it will not absorb water and get wet, which prolongs the shelf life of its products. Moreover, xylitol is not easy to be fermen...

Claims

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Application Information

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IPC IPC(8): A23G3/36A23G3/38A23G3/44A23G3/48A23G3/42A23L1/29A23L1/30A23L1/302A23L1/304A23L1/305A23G3/02A23L29/30A23L33/10A23L33/105A23L33/15A23L33/16
Inventor 穆华国李圣仓李建徐松林
Owner ANHUI FUKANG PHARMA CO LTD
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