Sugar-free almond cushions and preparation process thereof

Abstract

The invention discloses sugar-free almond cushions and a preparation process of the sugar-free almond cushionsccccc. The cushions comprise the following main ingredients in parts by weight: 63.6-73.6 parts of maltitol, 14.6-24.6 parts of peanut butter, 3.9 parts of almond butter, 7.8 parts of wheat flour, 0.02 part of vanillin and 0.0078 part of food flavor. The preparation process comprises the following steps: firstly metering the ingredients, boiling out the maltitol at a temperature of 205+ / -1 DEG C for 25-30 minutes under the open firing condition, then dividing the formed maltitol into cakes and pulling the white after cooling the maltitol to 80 DEG C, putting the mixed ingredients except the maltitol and finally carrying out coating and forming. The cushions have the beneficial effects that the final products have sugar contents below 0.5% and low heat, are nutritional and hygienical and are suitable for diabetes patients and three-high crowd; and the consumers can eat the products trustingly, without considering the body conditions.

Description

Technical field: [0001] The invention relates to a hard crisp candy and a production process thereof. Background technique: [0002] Hard candies are divided into hard candies and hard crisp candies. The sugar content of hard crispy candy is about 65%. The main ingredients are: 43-54% sucrose, 9-18% reducing sugar, 30% peanut butter, 3.5% wheat flour, and 1.5% water. The sugar content in this traditional hard crisp candy is too high, which is not beneficial to the health of three high people, especially diabetics. [0003] Because the sucrose in the traditional hard crispy candy is often in the state of granulated sugar, it is necessary to use anti-crystallization syrup such as glucose syrup, or use acidic substances such as citric acid to prevent the re-crystallization of granulated sugar, but it cannot be used too much. White granulated sugar decomposes too much, in the process of product molding, it cannot show the maximum plasticity, so it cannot be molded. Too much ...

AI Technical Summary

Problems solved by technology

The sugar content in this traditional hard crunchy candy is too high, which is not beneficial to the health of people with three highs, especially diabetics

[0003] Because the sucrose in the traditional hard crispy candy is often in the state of granulated sugar, it is necessary to use anti-crystallization syrup such as glucose syrup, or use acidic substances such as citric acid to prevent the re-crystallization of granulated sugar, but it cannot be used too much. Excessive decomposition of white granulated sugar, in the process of product molding, can not show the maximum plasticity, so it can not be formed

Too much or too little use of acidic substances may also cause quality problems such as hard crispy candy drying (absorbing water), sanding (recrystallization), etc.

Therefore, reducing sugar must be controlled between 9-18%, and the proportion of reducing sugar needs to be adjusted according to the amount of sugar used. The process is complicated and the quality of the finished product is unstable.

Images