CN101803663B - Sugar alcohol crystal cool sugar-free candy and preparation method thereof - Google Patents
Sugar alcohol crystal cool sugar-free candy and preparation method thereof Download PDFInfo
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- CN101803663B CN101803663B CN201010156352.8A CN201010156352A CN101803663B CN 101803663 B CN101803663 B CN 101803663B CN 201010156352 A CN201010156352 A CN 201010156352A CN 101803663 B CN101803663 B CN 101803663B
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Abstract
The invention provides a sugar alcohol crystal cool sugar-free candy and a preparation method thereof, which can solve the problems of difficult formation and poor mouthfeel caused by easy damaged crystal in the prior art. The technical scheme is that the sugar alcohol crystal cool sugar-free candy comprises a sugar alcohol crystal layer which is prepared from the following components by weight: 50 to 100 percent of xylitol, 0 to 50 percent of sorbitol, 0 to 0.3 percent of flavouring essence, 0 to 0.03 percent of food colour, 0 to 3 percent of fruit juice and 0 to 3 percent of acidity regulator. The invention further provides the preparation method for the candy. The double-layer or three-layer sugar-free candy, which is prepared by melting the xylitol and sorbitol by a heating and boiling method in a water bath of 90 to 98 DEG C so as to prevent crystals of the xylitol and sorbitol from being damaged by over high boiling temperature, is hard, cool and refreshing, and has strong milk or fruit taste.
Description
Technical field
The present invention relates to a kind of candy, specifically, relate to a kind of sugar alcohol crystal cool sugar-free candy and preparation method thereof.
Background technology
Conventionally when the common candy of preparation, general infusion temperature is all greater than 100 ℃, and the xylitol of often using in candy and D-sorbite batching infusion temperature be greater than 100 ℃ uncrystallizable, so common preparation method destroys crystal because raw material is subject to too high infusion temperature, crystallization process is less stable also, and crystallization rate is slow, thereby cause candy outward appearance and the mouthfeel of preparation poor.
How to solve the problems of the technologies described above, be the problem that the present invention faces.
Summary of the invention
The invention provides a kind of sugar alcohol crystal cool sugar-free candy and preparation method thereof, the very easily destroyed candy that causes of crystal that can solve prior art existence can not moulding and the poor problem of mouthfeel.
For solving the problems of the technologies described above, the present invention adopts following technical proposals,
A sugar alcohol crystal cool sugar-free candy, comprises sugar alcohol crystal layer, and the formulation by weight of described sugar alcohol crystal layer is: xylitol 50-100%, D-sorbite 0-50%, flavoring essence 0-0.3%, food coloring 0-0.03%; Fruit juice 0-3%, acid 0-3%.
Further, the formulation by weight of described sugar alcohol crystal layer is preferably xylitol 75-99%, D-sorbite 1-20%, flavoring essence 0.1-0.3%, food coloring 0.01-0.03%, fruit juice 1-3%, acid 1-3%.
Further, this candy can also be made double-deck candy, can also comprise hard candy layer, the weight proportion of described sugar alcohol crystal layer and hard candy layer is 1: 1-3, the formulation by weight of described hard candy layer is: isomalt 50-95%, liquid maltitol 0-45%, xylitol 0-5%, water 1-5%, grease 0-5%, emulsifying agent 0-0.5%, acid 0-5%, flavoring essence 0.1-0.3%, food coloring 0-0.03%.
Further, for increasing the local flavor of candy, the acid in described sugar alcohol crystal layer is lactic acid, citric acid; In described sugar alcohol crystal layer, also comprise that weight percentage is the plant extracts of 0-0.5%, described plant extracts is tea extract, Fructus Monordicae extract, licorice, Fructus Canarii extract, tendril-leaved fritillary bulb extract.Described tea extract is generally Tea Polyphenols.
Further, the emulsifying agent in described hard candy layer is one or more in sucrose ester, monoglyceride and lecithin; Described acid is one or more in lactic acid, citric acid, malic acid, tartaric acid.
Further, described flavoring essence is one or both in milk flavour, butter essence, or selects fruit essence.
Further, for promoting the technique of crystallization, also comprise crystal seed sugar 5-20% in the formulation by weight of described sugar alcohol crystal layer, crystal seed sugar is the sugar that xylitol dissolves post crystallization.
Further, described candy is made three layers of candy, comprises successively hard candy layer, sugar alcohol crystal layer and hard candy layer.Certainly, also can make double-deck candy, one deck hard candy layer, one deck sugar alcohol crystal layer.
A preparation method for sugar alcohol crystal cool sugar-free candy, comprises the technological process that is prepared as follows of sugar alcohol crystal layer:
1) according to the formulation by weight of above-mentioned sugar alcohol crystal layer, extract raw material, heating water bath infusion or low temperature infusion are to 90-98 ℃;
2) add other component, stir, 89～95 ℃ of holding temperatures;
3) casting mold: described mould is square, oval, circular or heart-shaped mould;
4) crystallisation by cooling, 5～10 ℃ of cold wind chilling temperatures, cool time, 20s-80s, the demoulding, packed to obtain the sugar-free candy of sugar alcohol crystal layer of individual layer.
Further, after pouring sugar alcohol crystal layer, also comprise the following steps of preparing hard candy layer:
1) molten sugar: extract raw material, molten sugar at 130-135 ℃ of temperature according to the formulation by weight of above-mentioned hard candy layer;
2) infusion: the infusion temperature 145-150 ℃ of vacuum preserving kettle, vacuum is that scope is-1～0MPa;
3) be in harmonious proportion: add other component, holding temperature 130-140 ℃, stirs 1-2min;
4) casting mold: described mould is square, oval, circular or heart-shaped mould;
5) crystallisation by cooling: 5～10 ℃ of cold wind chilling temperatures, cool time, 20s-80s, obtained hard candy layer;
The hard candy layer of above-mentioned preparation and sugar alcohol crystal layer, the demoulding, pack and to obtain the double-deck sugar-free candy of sugar alcohol crystal cool.
Above-mentioned preparation technology's flow process is the process of the double-deck candy of preparation, the concise and to the point technique of double-deck candy: prepare hard candy layer → prepare sugar alcohol crystal layer → demoulding packing; And the technique that will prepare three layers of candy is to prepare successively hard candy layer → prepare sugar alcohol crystal layer → prepare hard candy layer → demoulding packing.
Two-layered confectionery requires sweet pouring equipment to have at least two pouring attachments to be cascaded, between two pouring attachments, have certain distance, poured into a mould after ground floor, syrup to be cast is crossed 40s left and right to be had after certain hardness, carry out the cast of second layer candy, two-layered confectionery just can build up one like this;
Three layers of candy require sweet pouring equipment to have at least three pouring attachments to be cascaded, between three pouring attachments, there is certain distance, poured into a mould after ground floor, syrup to be cast is crossed 40s left and right to be had after certain hardness, carry out the cast of second layer candy, until second layer syrup, crossing 40s left and right has after certain hardness, carries out the cast of the 3rd layer of candy, and the candy of such three layers just can build up one.
Compared with prior art, the present invention has the following advantages and good effect:
The present invention has adopted the heating water bath infusion method of 90-98 ℃ that xylitol and D-sorbite are dissolved, avoid xylitol and D-sorbite to be subject to too high infusion temperature and destroy crystal, and solved xylitol in unsettled problem aspect crystallization from the following aspects: (1) adopts the technique of water bath heat preservation low temperature infusion; (2) adopt low temperature cooling technique fast; (3) add the technique that crystal seed sugar (5%-20%) consumption promotes crystallization; (4) prepare sugar alcohol crystal layer interpolation D-sorbite and carry out the composite stability of dissolving to strengthen xylitol crystallization.
Double-deck or three layers of sugar-free candy that the present invention makes have the hard crisp feature of quality, cool taste, and obviously, milk local flavor or fruit-like flavour are strong in stereovision contrast.
The specific embodiment
Below in conjunction with examples of implementation, the present invention is described in further detail.
Invention provides a kind of sugar alcohol crystal cool sugar-free candy and preparation method thereof, adopt xylitol or with the composite fusing of D-sorbite after pour into a mould the candy of crystallisation by cooling moulding, also can be composite with other hard candy, make bilayer or multilayer candy.
Shown in following examples, part all represents take that weight is as benchmark.
Embodiment 1 (double-deck candy)
Ground floor hard candy quality: 70 parts of isomalts, 25 parts of liquid maltitols, 2.4 parts of greases, 0.3 part of sucrose ester, 0.2 part of milk flavour, 0.1 part of butter essence, 2 parts, water.
Second layer sugar alcohol crystal quality: 70 parts of xylitols, 29.9 parts of D-sorbites, 0.1 part, cool taste essence.
This type of candy quality is firmly crisp, cool taste, and milk is with rich flavor.
Embodiment 2 (three layers of candy)
Ground floor hard candy quality: 91 parts of isomalts, 5 parts of liquid maltitols, 1.9 parts of greases, 0.3 part of sucrose ester, 0.2 part of milk flavour, 0.1 part of butter essence, 1.5 parts, water.
Second layer sugar alcohol crystal quality: 100 parts of xylitols.
The 3rd layer of hard candy quality: 91 parts of isomalts, 5 parts of liquid maltitols, 1.9 parts of greases, 0.3 part of sucrose ester, 0.2 part of milk flavour, 0.1 part of butter essence, 1.5 parts, water.
This type of candy quality is firmly crisp, cool taste, and obviously, milk is with rich flavor in stereovision contrast.
Embodiment 3 (three layers of candy)
Ground floor hard candy quality: 95 parts of isomalts, 2 parts of liquid maltitols, 1 part of lactic acid, 0.28 part of fruit essence, 0.02 part of food coloring, 1.7 parts, water.
Second layer sugar alcohol crystal quality: 95 parts of xylitols, 5 parts of crystal seed sugar (xylitol dissolves the sugar of post crystallization).
The 3rd layer of hard candy quality: 95 parts of isomalts, 2 parts of liquid maltitols, 1 part of lactic acid, 0.28 part of fruit essence, 0.02 part of food coloring, 1.7 parts, water.
This type of candy quality is firmly crisp, cool taste, and fruit-like flavour is strong.
Embodiment 4 (individual layer candy)
98 parts of xylitols, 0.4 part of Tea Polyphenols, 0.3 part of Fructus Monordicae extract, 0.3 part of licorice, 0.3 part of Fructus Canarii extract, 0.3 part of tendril-leaved fritillary bulb extract, 0.3 part of citric acid, 0.1 part of flavoring essence.
This type of candy taste is refrigerant, has added plant extracts, and throat is had to protective effect.Embodiment 5 (individual layer candy)
96 parts of xylitols, 3 parts of inspissated juices, 0.7 part of citric acid, 0.28 part of flavoring essence, 0.02 part of food coloring.
This type of candy taste is refrigerant, is rich in again fruit-like flavour.
The above, be only preferred embodiment of the present invention, is not the present invention to be done to the restriction of other form, and any those skilled in the art may utilize the technology contents of above-mentioned announcement to be changed or be modified as the equivalent embodiment of equivalent variations.But every technical solution of the present invention content that do not depart from, any simple modification, equivalent variations and the remodeling above embodiment done according to technical spirit of the present invention, still belong to the protection domain of technical solution of the present invention.
Claims (4)
1. the preparation method of the double-deck sugar-free candy of a sugar alcohol crystal cool, comprise sugar alcohol crystal layer and hard candy layer, it is characterized in that: the formulation by weight of sugar alcohol crystal layer is: xylitol 75-99%, D-sorbite 1-20%, flavoring essence 0.1-0.3%, food coloring 0.01-0.03%, fruit juice 1-3%, acid 1-3%, the plant extracts of 0-0.5%, each component sum is 100%;
The preparation technology of sugar alcohol crystal layer is as follows:
1) according to the formulation by weight of above-mentioned sugar alcohol crystal layer, extract raw material, heating water bath infusion or low temperature infusion are to 90-98 ℃;
2) stir, 89～95 ℃ of holding temperatures;
3) casting mold: described mould is square, oval, circular or heart-shaped mould;
4) crystallisation by cooling, 5～10 ℃ of cold wind chilling temperatures, cool time, about 40s, obtained the sugar alcohol crystal layer of individual layer;
After pouring sugar alcohol crystal layer, also comprise and prepare hard candy layer: the weight proportion of described sugar alcohol crystal layer and hard candy layer is 1: 1-3, the formulation by weight of described hard candy layer is: isomalt 50-95%, liquid maltitol 0-45%, xylitol 0-5%, water 1-5%; Grease 0-5%, emulsifying agent 0-0.5%, acid 0-5%, flavoring essence 0.1-0.3%, food coloring 0-0.03%; The preparation process of described hard candy layer is as follows:
1) molten sugar: extract raw material, molten sugar at 130-135 ℃ of temperature according to the formulation by weight of hard candy layer;
2) infusion: the infusion temperature 145-150 ℃ of vacuum preserving kettle, vacuum ranges is-1～0bar;
3) be in harmonious proportion: add other component, holding temperature 130-140 ℃, stirs 1-2min;
4) casting mold: described mould is square, oval, circular or heart-shaped mould;
5) crystallisation by cooling: 5～10 ℃ of cold wind chilling temperatures, cool time, 20s-80s, obtained hard candy layer;
The hard candy layer of above-mentioned preparation and sugar alcohol crystal layer, the demoulding, pack and to obtain the double-deck sugar-free candy of sugar alcohol crystal cool, two-layered confectionery requires sweet pouring equipment to have two pouring attachments to be cascaded, between two pouring attachments, there is certain distance, poured into a mould after ground floor, syrup to be cast is crossed 40s left and right to be had after certain hardness, carries out the cast of second layer candy, and two-layered confectionery just can build up one like this.
2. the preparation method of the double-deck sugar-free candy of sugar alcohol crystal cool according to claim 1 and 2, is characterized in that the acid in described sugar alcohol crystal layer is lactic acid, citric acid.
3. the preparation method of the double-deck sugar-free candy of sugar alcohol crystal cool according to claim 1, is characterized in that the emulsifying agent in described hard candy layer is one or more in sucrose ester, monoglyceride and lecithin; Described acid is one or more in lactic acid, citric acid, malic acid, tartaric acid.
4. the preparation method of the double-deck sugar-free candy of sugar alcohol crystal cool according to claim 1, is characterized in that described flavoring essence is one or both in milk flavour, butter essence, or selects fruit essence.
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| 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 |
| CN103976456B (en) * | 2014-05-29 | 2016-03-30 | 洛阳本草生物制药股份有限公司 | A kind of preparation technology of Chinese medicine health-care candy |
| CN103977065A (en) * | 2014-05-29 | 2014-08-13 | 洛阳本草生物制药股份有限公司 | Process for preparing sugar-free kudzu root candies |
| CN103960455B (en) * | 2014-05-29 | 2016-03-30 | 洛阳本草生物制药股份有限公司 | A kind of preparation technology of Chinese medicine health-care sugar-free candy |
| CN105248819A (en) * | 2015-11-10 | 2016-01-20 | 苏州工业园区尚融科技有限公司 | Maca dietary fiber sugar-free refreshing candy and preparation method thereof |
| CN105211480A (en) * | 2015-11-10 | 2016-01-06 | 苏州尚融生物技术有限公司 | Tasty and refreshing sugar of a kind of prebiotics agate card sugar-free and preparation method thereof |
| CN105211484A (en) * | 2015-11-10 | 2016-01-06 | 苏州尚融生物技术有限公司 | Tasty and refreshing sugar of a kind of dietary fiber sugar-free and preparation method thereof |
| CN105211481A (en) * | 2015-11-10 | 2016-01-06 | 苏州工业园区尚融科技有限公司 | Tasty and refreshing sugar of a kind of agate card prebiotics sugar-free and preparation method thereof |
| CN105211483A (en) * | 2015-11-10 | 2016-01-06 | 苏州尚融生物技术有限公司 | A kind of tasty and refreshing sugar of sugar-free with bitter taste and preparation method thereof |
| CN105285282A (en) * | 2015-11-10 | 2016-02-03 | 苏州尚融生物技术有限公司 | Sugarfree prebiotic tictac and preparation method thereof |
| CN107927290A (en) * | 2017-10-27 | 2018-04-20 | 安徽后青春工业设计研究院有限公司 | A kind of glucose candy and preparation method thereof |
| CN112690356A (en) * | 2019-10-22 | 2021-04-23 | 北京远大九和药业有限公司 | Hard 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 |
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Effective date of registration: 20160907 Address after: Three road 266000 in Shandong province Qingdao city Yanan No. 234 Building No. 1 room 1808 Patentee after: Qingdao Health Technology Co., Ltd. Address before: 266034, 1002 Qingdao road 177, Shandong Road, Shandong, China Patentee before: Shandong Mifutang Food Co., Ltd. |