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Sugar-free caramel treats and production technology thereof

A technology of sugar alcohol and isomaltooligosaccharide, which is applied in the fields of confectionary industry, confectionery, food science, etc., can solve the problems of imperfect xylitol, reduce the intake of sugar and high calories, reduce dental caries, and improve taste effect

Inactive Publication Date: 2014-10-01
XINGHUA MINGSHA FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But this xylitol still has imperfections

Method used

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Embodiment Construction

[0025] The present invention will be further described below in conjunction with specific embodiments.

[0026] The embodiment of the present invention Shaqima is made up of fruit bar and sugar alcohol, wherein,

[0027] The composition and ratio of fruit strips are as follows:

[0028] High-gluten flour: 50 parts, palm oil: 26 parts, egg liquid: 24 parts, baking powder: 1 part, baking soda: 0.3 parts, emulsifier: 0.2 parts, edible salt: 0.2 parts;

[0029] The composition and ratio of sugar alcohols are as follows:

[0030] Maltitol: 560 parts, isomaltose oligosaccharide: 50 parts, xylitol: 5.6 parts, food flavor: 1.0 part, among which isomaltose oligosaccharide is isomaltose, can also choose isomaltotriose, isomaltotetraose, isomaltotetraose Maltopentose and pan sugar, etc.; sodium stearoyl lactylate (SSL) is used as emulsifier; edible mung bean flavor is used for food flavor selection, and edible corn flavor or red bean flavor can also be used.

[0031] The preparation p...

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Abstract

The invention relates to a sugar-free caramel treats which is obtained through stirring deep-fry kway teow and sugar alcohol at the ratio of 1: 1. The kway teow comprises the following components by weight: 50 parts of high protein flour, 26 parts of palm oil, 24 parts of egg liquids, 1 part of baking powder, 0.3 part of baking soda, 0.2 part of an emulgator and 0.2 part of edible salt. The sugar alcohol comprises the following components by weight: 560 parts of maltitol, 50 parts of isomaltose hypgather, 5.6 parts of xylitol and 1.0 part of edible essence, and adopts a large amount of maltitol, the isomaltose hypgather and a small amount of xylitol. According to the invention, the maltitol, the isomaltose hypgather and the xylitol have taste of sugar but without the energy of simple sugars, and high calorie foods containing saccharose and the like can be replaced, so that the intake of sugar and high calorie can be greatly reduced, and the sugar-free caramel treats can be suitable for diabetic patients and obese patients; the xylitol can further whiten teeth and decayed teeth can be reduced; through the matching of the maltitol, the isomaltose hypgather and the xylitol, the sugar-free caramel treats can acquire better taste and ideal viscidity.

Description

technical field [0001] The invention relates to a sugar-free Sachima and a production process thereof, belonging to the technical field of puffed food. Background technique [0002] Shaqima tastes sweet and soft, and is very popular among people. Traditional Shaqima is a high-sugar and high-calorie product, so many diabetics want to eat it but dare not. [0003] At present, the development of sugar-free foods for diabetic patients is becoming more and more popular, and sugar-free foods can be bought in major supermarkets. Among them, there is no shortage of sugar-free Sachima, but the existing Sachima has a poor taste and cannot be compared with the traditional high-sugar Sachima. [0004] After searching, it is found that the Chinese invention patent application CN1739363A discloses a kind of xylitol sachima, which uses xylitol as a sweetener instead of sucrose, and strengthens certain dietary fiber, etc., and at the same time appropriately reduces the oil content. Major...

Claims

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Application Information

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IPC IPC(8): A23G3/42A23G3/48
Inventor 魏加成
Owner XINGHUA MINGSHA FOOD
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