Multicomponent sugar and manufacturing method thereof

A production method and multi-ingredient technology, applied in confectionery, confectionary industry, food science, etc., can solve problems such as uneven layers, unavailability of supply, and unsuitable melting, and achieve low air humidity, overflowing aroma, and high water content small effect

Inactive Publication Date: 2015-02-25
周型模
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The multi-ingredient sugar currently on the market has uneven layers and a hard lump of 1-2mm in the middle; therefore, from the taste, it makes people feel that it is not suitable to melt in the mouth and is too sweet; from the nutritional value: due to the use of a large amount of sucrose, sucrose Contains lysine, eating it will make people fat, and many consumers are unwilling to accept it; in addition, the shelf life of the product is only about 6 months, so it cannot be supplied to remote and high-temperature areas

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Operation steps: 1. First put 300g of water into the pot, pour in 50g of caramel and heat to boil, then heat for 5 minutes to make a thick mixed syrup, set aside. 2. Next, put 175g of cheese powder, 150g of chocolate powder, and 200g of peanut powder into a blender and stir them into a mixed powder for later use. 3. Put 100g of water into the jacketed pot, pour in 200g of maltose syrup, 30g of xylitol, 40g of vegetable oil and the mixed syrup obtained in the previous step, heat and concentrate to 130-150℃, add 5g of 900-type bifidus factor and start immediately The pot is spread out and cooled to 110-130°C, and the resulting block sugar is sent to a working room at a room temperature of 25-30°C. 4. Put the sugar cubes on the workbench at 70-90°C → quickly press them into a circle with a thickness of 4-8cm and a diameter of 80-100cm → brush a layer of vegetable oil → stir fry until 110-120°C Put the powder on the sugar layer and spread it flat → fold it in half into a s...

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PUM

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Abstract

The invention discloses multicomponent sugar and a manufacturing method thereof. The multicomponent sugar comprises, by weight, 10-30% of cheese powder, 20-30% of water, 4-6% of cerealose, 0.3-0.6% of lemon essence, 20-30% of peanut powder, 10-20% of chocolate, 20-45% of maltose, 0.3-0.5% of refined vegetable oil, 0.2-0.9% of bifidus factor and 2-5% of xylitol. The multicomponent sugar has a reasonable formula and a high nutritive value. The unique manufacturing method guarantees fine control of processes, is convenient for operation, reduces a production cost and greatly improves product quality. The multicomponent sugar solves large problems of the traditional technology and satisfies health consumption ideas of the modern people.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a multi-component sugar and a production method. Background technique [0002] The multi-ingredient sugar currently on the market has uneven layers and a hard lump of 1-2mm in the middle; therefore, from the taste, it makes people feel that the entrance is not suitable for melting and is too sweet; from the perspective of nutritional value: due to the use of a large amount of sucrose, sucrose Containing lysine, eating it will make people fat, and many consumers are unwilling to accept it; in addition, the shelf life of the product is only about 6 months, so it cannot be supplied to remote and high-temperature areas. Contents of the invention [0003] The purpose of the present invention is to provide an improved multi-component sugar and its production process, which has reasonable ingredients and high nutritional value. Its unique production process ensures fine con...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/54A23G3/48A23G3/46A23G3/38
Inventor 周型模
Owner 周型模
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