Sugar-free lobster cushions and process for making same

Abstract

The invention discloses sugar-free lobster cushions and process for making the same. The sugar-free lobster cushions comprise the following main components in part by weight: 60 to 70 parts of maltitol, 25 to 35 parts of peanut butter, 4 parts of wheat flour, 1 part of water and 0.02 part of vanillin. The process for making the sugar-free lobster cushions comprises the following steps of measuring all components, boiling the maltitol at the temperature of between 204 and 206 DEG C for 25 to 30 minutes on the premise of open firing, cooling the maltitol to 80 DEG C, portioning and whitening the maltitol, putting the mixture of all components except the maltitol in the maltitol, and finally performing coating and molding. The sugar content of the finished product made by the process is less than 0.5 percent, so the sugar-free lobster cushions are low in heat quantity, highly nutritious and health-care and suitable for diabetics as well as three-high (hypertension, high blood cholesterol and high blood sugar) people; and consumers can feel relieved to take the sugar-free lobster cushions without worrying about the body condition.

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.

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