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Sugar-free multi-fruity tabletting candies with pigment spots

A technology of tableting candy and sugar-free type, which is applied in confectionery, confectionary industry, food science, etc. It can solve the problems of dull surface, high temperature resistance, and easy fading of pigment particles, and achieve beautiful appearance and unique taste , the effect of a wide range of people

Inactive Publication Date: 2017-12-15
李丽
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The traditional tabletting sugar is to make powdered sugar, color lake, essence, and other additives through granulation, mixing, and tableting to make a single-color tablet with a single fruit flavor, or a two-color tablet with a single fruit flavor; there are also some pigment spots on the market. Tablet candy, these pigment spots are usually made by mixing pigments, powdered sugar and other additives through wet granulation, or directly mixing and pressing crystal particles after coloring, through this process. Tablet candy, the surface of the pigment particles is dull, easy to fade and crack, not resistant to high temperature, the pigment is easy to diffuse into the whole tablet candy

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] A sugar-free multi-fruit flavored tablet candy with pigment spots, the tablet candy is composed of the following raw materials in weight percentage: 88% sorbitol, 4% malic acid, 3% maltitol, and 2% maltodextrin , hydrogenated vegetable oil 0.3%, phospholipid 0.01%, gum arabic 0.1%, food flavor 1%, citric acid 1%, aspartame 0.1%, acesulfame potassium 0.1%, pigment 0.01%, magnesium stearate 0.2%.

[0015] The preparation method of the present embodiment comprises the following steps:

[0016] A. Melt and mix maltitol, maltodextrin, pigment, edible essence, hydrogenated vegetable oil, phospholipid, and gum arabic, add it to the reaction kettle for boiling, and then cool it into sugar cubes;

[0017] B, then put the colored candy into a pulverizer and pulverize into 30 mesh candy particles;

[0018] C. Finally, the candy granules are mixed with sorbitol, malic acid, citric acid, aspartame, acesulfame potassium, and magnesium stearate to obtain compressed tablets containing...

Embodiment 2

[0022] A sugar-free multi-fruit-flavored tablet candy with pigment spots. The pressed candy is composed of the following raw materials in weight percentage: 90% sorbitol, 2% malic acid, 3% maltitol, and 3% maltodextrin , Hydrogenated Vegetable Oil 0.1%, Phospholipid 0.01%, Gum Arabic 0.2%, Food Flavor 0.2%, Citric Acid 0.2%, Aspartame 0.1%, Acesulfame K 0.2%, Pigment 0.02%, Magnesium Stearate 0.5% .

[0023] The preparation method of the present embodiment comprises the following steps:

[0024] A. Melt and mix maltitol, maltodextrin, pigment, edible essence, hydrogenated vegetable oil, phospholipid, and gum arabic, add it to the reaction kettle for boiling, and then cool it into sugar cubes;

[0025] B, then the colored candy is put into the pulverizer and pulverized into 50 mesh candy particles;

[0026] C. Finally, the candy granules are mixed with sorbitol, malic acid, citric acid, aspartame, acesulfame potassium, and magnesium stearate to obtain compressed tablets conta...

Embodiment 3

[0030] A sugar-free multi-fruit flavored tablet candy with pigment spots, the tablet candy is composed of the following raw materials in weight percentage: 87% sorbitol, 5% malic acid, 4% maltitol, and 1% maltodextrin , hydrogenated vegetable oil 0.5%, phospholipid 0.1%, gum arabic 0.5%, food flavor 0.5%, citric acid 0.1%, aspartame 0.2%, acesulfame potassium 0.2%, pigment 0.03%, magnesium stearate 0.3%.

[0031] The preparation method of the present embodiment comprises the following steps:

[0032] A. Melt and mix maltitol, maltodextrin, pigment, edible essence, hydrogenated vegetable oil, phospholipid, and gum arabic, add it to the reaction kettle for boiling, and then cool it into sugar cubes;

[0033] B, then put the colored candy into a pulverizer and pulverize into 35 purpose candy particles;

[0034] C. Finally, the candy granules are mixed with sorbitol, malic acid, citric acid, aspartame, acesulfame potassium, and magnesium stearate to obtain compressed tablets cont...

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PUM

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Abstract

The invention discloses sugar-free multi-fruity tabletting candies with pigment spots. The tabletting candies comprise the following raw materials in weight percentage: 81-90% of sorbitol, 0-7% of malic acid, 1-5% of maltitol, 0-3% of maltodextrin, 0-0.5% of hydrogenated plant oil, 0-0.1% of phosphatide, 0-1% of Arabic gum, 0-4% of food flavors, 0-1% of citric acid, 0-0.3% of aspartame, 0-0.2% of acesulfame potassium, 0-0.03% of pigment, and 0.1-2% of magnesium stearate. A preparation process of the invention is simple, and single-fruity or multi-fruity tabletting candies can be obtained. The tabletting candies are suitable for a wide range of population, beautiful in appearance, and unique in taste. Functional tabletting candies can be prepared with addition of vitamin C.

Description

technical field [0001] The invention relates to the technical field of compressed candies, in particular to a sugar-free multi-fruit flavored compressed candy with pigment spots. Background technique [0002] Since sugar-free candy is not enough to cause dental caries, it is suitable for a wide range of people, and has developed rapidly in recent years. The traditional tabletting sugar is to make powdered sugar, color lake, essence, and other additives through granulation, mixing, and tableting to make a single-color tablet with a single fruit flavor, or a two-color tablet with a single fruit flavor; there are also some pigment spots on the market. Tablet candy, these pigment spots are usually made by mixing pigments, powdered sugar and other additives through wet granulation, or directly mixing and pressing crystal particles after coloring, through this process. Tablet candy, the surface of the pigment particles is dull, easy to fade and crack, not resistant to high temper...

Claims

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Application Information

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IPC IPC(8): A23G3/36A23G3/42A23G3/38A23G3/50
CPCA23G3/36A23G3/38A23G3/42A23G3/50
Inventor 李丽
Owner 李丽
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