CN101485376A - Sugar-free candy and preparation method thereof - Google Patents
Sugar-free candy and preparation method thereof Download PDFInfo
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- CN101485376A CN101485376A CNA2008102383489A CN200810238348A CN101485376A CN 101485376 A CN101485376 A CN 101485376A CN A2008102383489 A CNA2008102383489 A CN A2008102383489A CN 200810238348 A CN200810238348 A CN 200810238348A CN 101485376 A CN101485376 A CN 101485376A
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Abstract
The invention discloses a sugarless candy, which comprises the following components in a formulation in portion by weight: 10 to 80 portions of maltitol, 20 to 90 portions of xylitol, 0.1 to 0.25 portion of flavoring essence, 0.01 to 0.05 portion of flavor, and 0 to 0.01 portion of food color. The invention also discloses a method for preparing the sugarless candy, which comprises steps of blending, filtering, vacuum boiling, blending with accessories, casting and moulding, mold stripping, sorting, packaging and the like. The sugarless candy prepared by the method has the advantages of edible safety, soft taste, cool feeling and long shelf life, is not easy to absorb moisture, soften or adhere, is easy to preserve, can be eaten by sucrose rejected eaters, and has good popularization and application values.
Description
Technical field
The present invention relates to a kind of sugar-free candy, especially also relate to a kind of preparation method of sugar-free candy, belong to the sweets production technology field.
Background technology
The confectionary products of Xiao Shouing is many in the market is raw material with granulated sugar and starch syrup, be equipped with the part food additives and process, often edible these candies are easy to generate carious tooth, and cause patient's blood pressures such as hypertension, diabetes, blood sugar to raise, it is edible to be unsuitable for this class crowd.Functional sugar alcohol such as maltitol, xylitol etc. all have difficult by mould, saccharomycete and lactic acid bacteria utilization, but anti-caries; When being taken in by human body, blood sugar can not raise rapidly, does not stimulate insulin secretion; During with high-fat foods food together, can suppress the characteristics such as storage of fat in human body, it is edible therefore not only can to offer the general population, also eats applicable to sucrose taboo persons such as diabetes patient, hypertension and adiposis patients, is very suitable for candy production.Given this, in confectionery industry, adopt all or part of alternative sucrose of functional sugar alcohol to produce confectionary products more and more.
European patent 97/03569 has been introduced a kind of maltitol of using as core material, and shell is the candy that the sugar alcohol of some non-absorbencies is made; United States Patent (USP) 4105801 discloses a kind of shell material and has formed with microcrystal xylitol and fatty material, core material is by the glue nurse, jelly, slag benevolence, the candy that glycan or polyalcohol are formed, this candy is because fat has formed mixture layer with the microcrystal xylitol, the nice and cool effect that causes xylitol is by hidden, perhaps be lowered, in addition, because xylitol still plays pendulum on thermokinetics, can absorb water, it is used for shell obviously is inappropriate, may lose its nice and cool effect, when it places the warm moist environment, skin can dissolve, and its calorific value produces with solution and discharges.
Therefore, the candy that functional sugar alcohol is produced, both had the carious tooth of not causing, can be by diabetes patient, the edible characteristics of adiposis patient safety, again taste soft, refrigerant sense is arranged, and long shelf-life is easy to preserve, be difficult for moisture absorption deliquescing, adhesion, become the problem that confectionery industry is widely paid close attention to.
Summary of the invention
At the deficiencies in the prior art, technical problem to be solved by this invention provides a kind of sugar-free candy and preparation method thereof, and the sugar-free candy that makes can be eaten safely, again taste soft, refrigerant sense is arranged, and long shelf-life is easy to preserve.
For solving the problems of the technologies described above, the technical solution used in the present invention is: a kind of sugar-free candy, the shared weight portion of each component is in its prescription: 10 ~ 80 parts of maltitols, 20 ~ 90 parts of xylitols, 0.1 ~ 0.25 part of flavoring essence, 0.01 ~ 0.05 part of flavorant, 0 ~ 0.01 part of food coloring.
A kind of preparation method of sugar-free candy, it comprises following content:
1, add maltitol, xylitol according to formula rate in ingredients pot, adding heats up after an amount of purified water again dissolves, and boils and constantly stirs;
2, filter the feed liquid for preparing;
3, filtrate changing over to endured the material pot, the vacuum and the temperature of control evaporimeter, vacuum boils feed liquid; The slip that boils is put into cooling pan cooling back insulation;
4, flavoring essence, flavorant, food coloring are added slip according to the prescription consumption, mix;
5, with deployed slip casting cooling forming;
6, depanning, arrangement, packing.
The preparation method of above-mentioned sugar-free candy, it comprises:
1, batching: according to formula rate, in ingredients pot, add maltitol, xylitol and an amount of purified water, heat up then, after dissolving fully, boil also continuous stirring of 5～30min feed liquid is mixed;
2, filter: filter the feed liquid for preparing with 100～300 mesh filter screens, to remove impurity wherein;
3, vacuum boils: will filter good feed liquid and pour into and endure the material pot, the vacuum of control evaporimeter is-0.02～0.09Mpa, temperature is 140～170 ℃, it is 98%～100% that vacuum boils feed liquid to mass percent concentration, open and endure material pot bottom valve, the slip that boils is put into cooling pan, insulation behind chilling temperature to 95～115 ℃;
4, adding auxiliary material is in harmonious proportion: auxiliary material flavoring essence, flavorant, food coloring are poured into according to the prescription dosage in 95～115 ℃ the slip, and constantly stirred, it is mixed;
5, moulding by casting: with in the quantitative injection model dish of casting machine, watering fluence is 3～4g/ with deployed slip, and cast finishes, and whole model dish is cooled off rapidly, makes the sugar moulding, and chilling temperature is 20～40 ℃.
6, depanning, arrangement, packing: utilize the spring thimble of die cavity bottom, sugar is come off from die cavity, defective sugar is removed in arrangement then, and qualified products are packaged into bag by packing machine.
The used maltitol of the present invention is crystal maltose alcohol or liquid maltitol pulp.
That used its die cavity of model dish of the present invention is shaped as is square, oval, a kind of in rhombus or the star, and prepared sugar is accordingly square, oval, rhombus or star.
The present invention with or without food coloring, used food coloring is a kind of in yellow, orange, green, red or orange.
By the sugar-free candy of method of the present invention preparation, edible safety, taste is soft, refrigerant sense is arranged, and long shelf-life is difficult for moisture absorption deliquescing, adhesion, is easy to preserve.Because the raw material of this candy is maltitol and xylitol, can be edible for taboo sucrose person, have the excellent popularization using value.
The specific embodiment
The present invention is further illustrated below in conjunction with specific embodiment.
Embodiment 1
In ingredients pot, add 15kg crystal maltose alcohol, 35kg xylitol and 5kg purified water, open the steam valve heating it is dissolved fully, and after boiling 10min under 105 ℃, with 120 purpose strainer filterings with removal impurity wherein.The feed liquid that filtration is good is poured into and is endured in the material pot, the vacuum of control evaporimeter is-0.07Mpa, temperature is 150 ℃, it is 98.5% that vacuum boils feed liquid to mass percent concentration, then this feed liquid is poured in the cooling pan of insulation to 100 ℃, added flavoring essence 75g, flavorant 10g, green food coloring 2.5g, constantly stir, it is mixed, deployed mixing molasses is added casting machine, according to 3.5g/ cast, through cooling, depanning, arrangement obtains 14000 of qualified sugar-free candy products, the greeny ellipse of this candy outward appearance altogether, glossy, quality is hard, and inlet has strong refrigerant sense, and is tasty and refreshing pure and fresh.
Embodiment 2
In ingredients pot, add the 35kg mass percent concentration and be 70% maltitol pulp, 25kd xylitol, open the steam valve heating it is dissolved fully, and after boiling 15min under 100 ℃, with 200 purpose strainer filterings with removal impurity wherein.The feed liquid that filtration is good is poured into and is endured in the material pot, the vacuum of control evaporimeter is-0.08Mpa, temperature is 160 ℃, it is 99.0% that vacuum boils feed liquid to mass percent concentration, then this feed liquid is poured in the cooling pan of insulation to 105 ℃, added flavoring essence 60g, flavorant 15g, yellow food coloring 4g, constantly stir, it is mixed, deployed mixing molasses is added casting machine, according to 3.3g/ cast, through cooling, depanning, arrangement obtains 14950 of qualified sugar-free candy products altogether, and this candy outward appearance is the square of yellow, glossy, quality is hard, and mouthfeel is soft, and is pure and fresh pleasant.
Embodiment 3
In ingredients pot, add 30kg crystal maltose alcohol, 20kg xylitol and 10kg purified water, open the steam valve heating it is dissolved fully, and after boiling 20min under 110 ℃, with 180 purpose strainer filterings with removal impurity wherein.The feed liquid that filtration is good is poured into and is endured in the material pot, the vacuum of control evaporimeter is-0.065Mpa, temperature is 155 ℃, it is 98.8% that vacuum boils feed liquid to mass percent concentration, then this feed liquid is poured in the cooling pan of insulation to 108 ℃, added flavoring essence 70g, flavorant 20g, red food coloring 3.5g, constantly stir, it is mixed, deployed mixing molasses is added casting machine, according to 3.4g/ cast, through cooling, depanning, arrangement obtains 14000 of qualified sugar-free candy products, the rhombus that this candy outward appearance takes on a red color altogether, glossy, quality is hard, and mouthfeel is soft, and is tasty and refreshing pure and fresh.
Embodiment 4
In ingredients pot, add 10kg crystal maltose alcohol, 90kg xylitol and 15kg purified water, open the steam valve heating it is dissolved fully, and after boiling 30min under 105 ℃, with 300 purpose strainer filterings with removal impurity wherein.The feed liquid that filtration is good is poured into and is endured in the material pot, the vacuum of control evaporimeter is 170 ℃ for-0.09Mpa, temperature, it is 100% that vacuum boils feed liquid to mass percent concentration, then this feed liquid is poured in the cooling pan of insulation to 115 ℃, add flavoring essence 100g, flavorant 50g constantly stirs, and it is mixed, deployed mixing molasses is added casting machine, according to 3g/ cast,, obtain 33000 of the qualified sugar-free candy products of non-pigment star altogether through cooling, depanning, arrangement, this candy is glossy, quality is hard, and mouthfeel is soft, and is tasty and refreshing pure and fresh.
Embodiment 5
In ingredients pot, add 80kg crystal maltose alcohol, 20kg xylitol and 10kg purified water, open the steam valve heating it is dissolved fully, and after boiling 5min under 110 ℃, with 100 purpose strainer filterings with removal impurity wherein.The feed liquid that filtration is good is poured into and is endured in the material pot, the vacuum of control evaporimeter is-0.02Mpa, temperature is 140 ℃, it is 98% that vacuum boils feed liquid to mass percent concentration, then this feed liquid is poured in the cooling pan of insulation to 95 ℃, added flavoring essence 250g, flavorant 10g, orange food coloring 10g, constantly stir, it is mixed, deployed mixing molasses is added casting machine, be cast in the rhombus die cavity of model dish according to 4g/, through cooling, depanning, arrangement obtains 24500 of qualified sugar-free candy products altogether, and this candy outward appearance is orange rhombus, glossy, quality is hard, and mouthfeel is soft, and is tasty and refreshing pure and fresh.
Claims (6)
1, a kind of sugar-free candy, the shared weight portion of each component is in its prescription: 10 ~ 80 parts of maltitols, 20 ~ 90 parts of xylitols, 0.1 ~ 0.25 part of flavoring essence, 0.01 ~ 0.05 part of flavorant, 0 ~ 0.01 part of food coloring.
2, the preparation method of the described sugar-free candy of a kind of claim 1, it comprises following content:
A, add maltitol, xylitol according to formula rate in ingredients pot, adding heats up after an amount of purified water again dissolves, and boils and constantly stirs;
The feed liquid that b, filtration prepare;
C, filtrate changing over to endured material pot, the vacuum and the temperature of control evaporimeter, vacuum boils feed liquid; The slip that boils is put into cooling pan cooling back insulation;
D, flavoring essence, flavorant, food coloring are added slip according to the prescription consumption, mix;
E, with deployed slip casting cooling forming;
F, depanning, arrangement, packing.
3, the preparation method of sugar-free candy according to claim 2, it comprises:
A, according to formula rate, in ingredients pot, add maltitol, xylitol and an amount of purified water, heat up then, after dissolving fully, boil 5～30min and constantly stir feed liquid is mixed;
B, filtration: filter the feed liquid for preparing with 100～300 mesh filter screens, to remove impurity wherein;
C, vacuum boil: will filter good feed liquid and pour into and endure the material pot, the vacuum of control evaporimeter is-0.02～0.09Mpa, temperature is 140～170 ℃, it is 98%～100% that vacuum boils feed liquid to mass percent concentration, open and endure material pot bottom valve, the slip that boils is put into cooling pan, insulation behind chilling temperature to 95～115 ℃;
D, add auxiliary material and be in harmonious proportion: auxiliary material flavoring essence, flavorant, food coloring are poured into according to the prescription dosage in 95～115 ℃ the slip, and constantly stirred, it is mixed;
E, moulding by casting: with in the quantitative injection model dish of casting machine, watering fluence is 3～4g/ with deployed slip, and cast finishes, and whole model dish is cooled off rapidly, makes the sugar moulding, and chilling temperature is 20～40 ℃;
F, depanning, arrangement, packing: utilize the spring thimble of die cavity bottom, sugar is come off from die cavity, defective sugar is removed in arrangement then, and qualified products are packaged into bag by packing machine.
4, according to claim 2 or 3 described preparation methods, the described maltitol of its step a is crystal maltose alcohol or liquid maltitol pulp.
5, preparation method according to claim 3, the described food coloring of its steps d is selected from a kind of in yellow, orange, green, the red or orange food coloring.
6, preparation method according to claim 3, that described its die cavity of model dish of its step e is shaped as is square, oval, a kind of in rhombus or the star.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2008102383489A CN101485376A (en) | 2008-12-15 | 2008-12-15 | Sugar-free candy and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2008102383489A CN101485376A (en) | 2008-12-15 | 2008-12-15 | Sugar-free candy and preparation method thereof |
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| CN101485376A true CN101485376A (en) | 2009-07-22 |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102823707A (en) * | 2011-06-15 | 2012-12-19 | 陈志宁 | Sugar-free milk lollipop and its preparation technology |
| CN103125712A (en) * | 2012-11-14 | 2013-06-05 | 汕头市甜甜乐糖果食品有限公司 | Sugarless hard candy and preparation method thereof |
| CN104115981A (en) * | 2014-07-31 | 2014-10-29 | 江拥军 | Candies suitable for diabetes patients |
| CN104365959A (en) * | 2014-10-27 | 2015-02-25 | 方明 | Production method of L-arabinose sliced boiled food |
| CN109463511A (en) * | 2018-10-30 | 2019-03-15 | 恩格乐香精香料（上海）有限公司 | A kind of sugar-free hard candy and preparation method thereof |
| CN112335769A (en) * | 2020-03-05 | 2021-02-09 | 蚌埠梦工场食品科技有限公司 | Pouring hard candy polypeptide candy and preparation method thereof |
| CN112335768A (en) * | 2020-03-06 | 2021-02-09 | 蚌埠梦工场食品科技有限公司 | Sugar-free candy for pouring hard candies and preparation method thereof |
| CN112335772A (en) * | 2020-11-06 | 2021-02-09 | 常宁超喜欢食品有限公司 | Orange sugar processing method |
| CN115769851A (en) * | 2022-12-27 | 2023-03-10 | 山东福田药业有限公司 | Simple sugar-free cotton candy and preparation method thereof |
-
2008
- 2008-12-15 CN CNA2008102383489A patent/CN101485376A/en active Pending
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102823707A (en) * | 2011-06-15 | 2012-12-19 | 陈志宁 | Sugar-free milk lollipop and its preparation technology |
| CN103125712A (en) * | 2012-11-14 | 2013-06-05 | 汕头市甜甜乐糖果食品有限公司 | Sugarless hard candy and preparation method thereof |
| CN104115981A (en) * | 2014-07-31 | 2014-10-29 | 江拥军 | Candies suitable for diabetes patients |
| CN104365959A (en) * | 2014-10-27 | 2015-02-25 | 方明 | Production method of L-arabinose sliced boiled food |
| CN109463511A (en) * | 2018-10-30 | 2019-03-15 | 恩格乐香精香料（上海）有限公司 | A kind of sugar-free hard candy and preparation method thereof |
| CN112335769A (en) * | 2020-03-05 | 2021-02-09 | 蚌埠梦工场食品科技有限公司 | Pouring hard candy polypeptide candy and preparation method thereof |
| CN112335768A (en) * | 2020-03-06 | 2021-02-09 | 蚌埠梦工场食品科技有限公司 | Sugar-free candy for pouring hard candies and preparation method thereof |
| CN112335772A (en) * | 2020-11-06 | 2021-02-09 | 常宁超喜欢食品有限公司 | Orange sugar processing method |
| CN115769851A (en) * | 2022-12-27 | 2023-03-10 | 山东福田药业有限公司 | Simple sugar-free cotton candy and preparation method thereof |
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Open date: 20090722 |