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Sugar-controlled hard candies

A technology of hard candy and sucrose, applied in the field of food processing, to achieve the effect of reducing fat intake and inhibiting blood sugar rise

Inactive Publication Date: 2017-02-01
HEFEI KANGQIAO IND & TRADE CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0002] Hard candy is a candy made by boiling at high temperature. The dry solid content is very high, about 97% or more. The candy body is hard and brittle. Loved by people, it is one of the snacks that people like in their spare time. However, hard candy contains a lot of sugar, so it is not suitable for diabetics and people who avoid sugar

Method used

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  • Sugar-controlled hard candies

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Embodiment Construction

[0017] The technical solution of the present invention will be further described in conjunction with the accompanying drawings of the description.

[0018] The present invention is a sugar-controlling hard candy, which comprises the following raw materials: maltose syrup (starch syrup), water, citric acid, L-arabinose, tagatose, sucrose, food flavoring, pigment, and the raw materials are contained in the hard candy The components and their mass percentages are: maltose syrup 40-60%, water 20-40%, citric acid 5-10%, L-arabinose 1-40%, tagatose 1-40%, sucrose 1-5% , food flavoring 1-5%, pigment 0.5-1%.

[0019] A sugar-controlling hard candy of the present invention comprises the following production steps:

[0020] Step 1: Weigh maltose syrup (starch syrup), water, citric acid, L-arabinose, tagatose and sucrose according to the above ratio, put them into the sugar dissolving pot in turn, heat to low heat to dissolve the sugar, and keep stirring to make All dissolved into a su...

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Abstract

The invention discloses sugar-controlled hard candies, namely hard candies capable of restraining absorption of saccharose and glucose. The hard candies comprise the following raw materials in percentage by mass: 40-60% of malt syrup (starch syrup), 20-40% of water, 5-10% of citric acid, 1-40% of L-arabinose, 1-40% of tagatose, 1-5% of saccharose, 1-5% of edible spice and 0.5-1% of pigment. According to the sugar-controlled hard candies, the L-arabinose and the tagatose are added to the raw materials, so that the absorption of human bodies to the saccharose and the glucose can be restrained, the rise of blood sugar can be restrained, fat intake can be reduced, and the problem that diabetes crowds and crowds preventing eating sugar cannot eat the hard candies can be solved.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a sugar-controlling hard candy. Background technique [0002] Hard candy is a candy made by boiling at high temperature. The dry solid content is very high, about 97% or more. The candy body is hard and brittle. Loved by people, it is one of the snacks that people like in their spare time. However, hard candy contains a lot of sugar, so it is not suitable for diabetics and people who avoid sugar. [0003] L-arabinose, also known as pectin sugar, is a kind of aldopentose. In nature, L-arabinose rarely exists in the form of monosaccharides, usually combined with other monosaccharides, and exists in the form of heteropolysaccharides in pectin, hemicellulose, pectic acid, bacterial polysaccharides and certain glycosides. High stability to heat and acid; L-arabinose is a five-carbon aldose, a natural sweetener with no calories, and inhibits the increase in blood ...

Claims

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Application Information

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IPC IPC(8): A23G3/42A23G3/36
CPCA23G3/42A23G3/364A23V2002/00A23V2200/328
Inventor 方明
Owner HEFEI KANGQIAO IND & TRADE CO LTD
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