CN101822303A - Sugar-free health-care tea sugar and preparation process thereof - Google Patents
Sugar-free health-care tea sugar and preparation process thereof Download PDFInfo
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- CN101822303A CN101822303A CN201010105532A CN201010105532A CN101822303A CN 101822303 A CN101822303 A CN 101822303A CN 201010105532 A CN201010105532 A CN 201010105532A CN 201010105532 A CN201010105532 A CN 201010105532A CN 101822303 A CN101822303 A CN 101822303A
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Abstract
The invention discloses sugar-free health-care tea sugar and a preparation process thereof and belongs to the technical field of foods. The health-care sugar tea is prepared from water, carrageenin, oolong, sorbierite, maltitol, tea polyphenol, isomaltooligosaccharide, pectin, sodium citrate and lemon juice serving as raw materials and is prepared by adding oolong extract and lemon extract at the same time, wherein sorbitol, the maltitol and the isomaltooligosaccharide are used as sweeteners. The preparation process comprises the following steps of: leaching tea extract; preparing pectose syrup; processing and mixing the raw materials; adding functional sugar, pectose and the lemon juice; and cooling, slicing, drying, packing and inspecting to obtain a finished product of the health-care tea sugar. The sugar-free health-care tea sugar has both the health-care effects of normal tea sugar and the health-care effects of ensuring low heat, lowering blood fat and blood pressure, bidirectionally adjusting constipation and diarrhea, protecting liver, promoting the absorption of mineral matters such as calcium, magnesium and the like and preventing fatness, rise of blood sugar and decayed tooth and the like, so the tea sugar is suitable for various groups of people including diabetic patients. The tea sugar has the effects of refreshing and clearing mind, clearing away heart-fire, improving eyesight, ensuring low energy and resisting decayed tooth and improving the functions of the stomach and intestine and the like.
Description
Technical field
The invention belongs to food technology field, relate to a kind of health-care tea sugar.
Technical background
The processing of tea sugar, mainly be equipment and the technology of utilizing confectionery industry, active ingredient and white granulated sugar, milk, fruit juice, chocolate, starch, the vitamin that tealeaves is extracted and the plant additive that respectively has health etc. combine, form unique local flavor, make people enjoy delicious candy the time can taste the flavour of tealeaves again, have certain function of health care simultaneously.Tealeaves candy representative formula and technology are at present: white granulated sugar and essence 65-75% (weight ratio is as follows), and carrier 8-10%, Tea Polyphenols and other flavor additives useful require proportioning different according to taste.Tealeaves filters after hot-water soak, increase the additive (as fruit juice, milk, chocolate etc.) of flavor tastes with white granulated sugar, essence, Tea Polyphenols, carrier and other in the filtrate, be condensed into gluey and dry and make tea sugar, the manufacture craft simple coarse, though have certain health care, but have high heat simultaneously, height causes carious tooth, is not suitable for shortcomings such as diabetes patient simultaneously.
Summary of the invention
The purpose of this invention is to provide a kind of sugar-free health-care tea sugar and preparation technology, is raw material to solve the prior art table sugar, high heat, and height causes carious tooth, is not suitable for problems such as diabetes patient simultaneously.
The technical solution adopted for the present invention to solve the technical problems is to adopt D-sorbite, maltitol, isomalto-oligosaccharide not to add any other essence as sweetener, oolong tea, lemon extract have been added simultaneously, the composition of raw materials proportioning is: water 2000-3000g, carragheen 15g-20g, oolong tea 22g-28g, sorbierite 500g-520g, maltitol 750g-950g, Tea Polyphenols 0.5g-1.5g, isomalto-oligosaccharide 330g-350g, pectin 7g-10g, natrium citricum 5g-8g, lemon juice 8-10g.
The present invention adopts advanced candy to boil technology, is gelling agent with the pectin that is rich in nutrition, is fit to children and diabetes patient, can remove lead poisoning.
Its preparation technology may further comprise the steps:
1. tea juice lixiviate: select the dense oolong tea 22-28g of fragrance for use, place in the stainless-steel pan, pour boiling water 800g-1000g, cover pot cover and soak a few minutes; Soaked tea through screen filtration, is removed tealeaves, add Tea Polyphenols 0.5-1.5g, stir, it is stand-by to be cooled to normal temperature.
2. pectin syrup is made: jelly powder 7-8.5g, natrium citricum 5-7g, isomalto-oligosaccharide 900-1100g dry substance are mixed, slowly pour in the 1500-1700g water and constantly and stir, pectin is dispersed in the water; Low temperature infusion pectin (about 110～140 ℃, available 600W～800W electric furnace), and constantly stirring up to boiling, keeps little 1.5min that boils, and jelly powder, natrium citricum, isomalto-oligosaccharide are fully dissolved and merges; Add D-sorbite 100-200g, maltitol 200-300g, continue infusion to 108～109 ℃ of temperature, it is stand-by to take by weighing the 50-70g pectin syrup.
3. raw material processing: select maturation, anosis worm, do not have the new lemon fruit of rotting to go mouldy, clean, sterilization, be cut into fourth (or stripping and slicing, section, chopping), lemon juice is squeezed with juice extractor in the peeling back, can replace citric acid, energy is good and oolong tea is composite, and the fragrance of candy is well promoted.
4. be mixed: OK a karaoke club rubber powder 15-20g and isomalto-oligosaccharide 200-260g be dried to be mixed evenly, pours in the cooled tea juice, makes its abundant imbibition.
5. concentrate: pour D-sorbite 350-400g, maltitol 500-700g and remaining isomalto-oligosaccharide into, boil to sugar content be 60-70%, stop to heat.
6. with arabinose: add the pectin syrup 60-65g that weighs up, stir.
7. with lemon juice: add lemon juice 7-10g (can add), stir according to taste.
8. cooling: pour mould into, at room temperature cool off 24h.
9. stripping and slicing: will cool off good candy batch and be cut into that (piece type 10mm), and coat a spot of saxol prevents between the sugar inter-adhesive for 30mm, 15mm.
10. oven dry: sugar is placed on the net dish, delivered to baking room drying 30～36h, the drying room temperature is controlled at 53 ℃.
11. package test: with candy wrapper sugar is wrapped up, be finished product by standard metering, pack, vanning.
Adopting good effect of the present invention is that the sugar-free health-care tea sugar that is provided is applicable to various crowds, comprises the diabetic.The present invention adopts functional sugar alcohol such as maltitol, isomalto-oligosaccharide, sorbierite to substitute traditional white granulated sugar; except that health with general tea sugar; some special health-care effects that also have functional sugar alcohol; as low in calories, reducing blood lipid, hypotensive, bidirectional modulation constipation and diarrhoea, protection liver, promote mineral matters such as calcium, magnesium to absorb, prevent that obesity and blood sugar from raising, preventing effects such as carious tooth, and be applicable to that all groups are edible.The interpolation of lemon juice and oolong tea makes effect utmost point lemon taste such as have the beneficial brain of refreshing oneself, clear away heart-fire, make eye bright.Owing to added maltitol, make this tea sugar have fabulous flavor taste simultaneously.
The specific embodiment:
With preparation 2.5kg sugar-free health-care tea sugar is example, composition of raw materials and weight ratio are carragheen 18g, oolong tea 25g, sorbierite 510g, water 1070g, maltitol 850g, Tea Polyphenols 0.1g, isomalto-oligosaccharide 340g, pectin 8.5g, natrium citricum 6.5g, lemon juice 8g.
1. the lixiviate of tea juice: with oolong tea 25g, place in the stainless-steel pan, pour boiling water 900g, cover pot cover and soak 6min; Soaked tea through screen filtration, is removed tealeaves, add Tea Polyphenols 0.1g, stir, it is stand-by to be cooled to normal temperature.
2. the making of pectin syrup: jelly powder 8.5g, natrium citricum 6.5g, isomalto-oligosaccharide 100g dry substance are mixed, slowly pour in the 170g water and constantly and stir, pectin is dispersed in the water; Low temperature infusion pectin, 110～140 ℃ of temperature, (available 600W～800W electric furnace), and constantly stir up to boiling, keeps little 1.5min that boils, and jelly powder, natrium citricum, isomalto-oligosaccharide are fully dissolved and merges; Add D-sorbite 150g, maltitol 250g, continue infusion to 108～109 ℃ of temperature, it is stand-by to take by weighing the 60g pectin syrup.
3. raw material processing: select maturation, anosis worm, do not have the new lemon fruit of rotting to go mouldy, clean, sterilization, be cut into fourth (or stripping and slicing, section, chopping), lemon juice is squeezed with juice extractor in the peeling back, can replace citric acid, energy is good and oolong tea is composite, and the fragrance of candy is well promoted.
4. be mixed: OK a karaoke club rubber powder 18g and isomalto-oligosaccharide 240g be dried to be mixed evenly, pours in the cooled tea juice, makes its abundant imbibition.
5. add function sugar: pour D-sorbite 360g, maltitol 600g and remaining isomalto-oligosaccharide into, boil to sugar content be 68%, stop the heating.
6. with arabinose: add the pectin syrup 60g that weighs up, stir.
7. with lemon juice: add lemon juice 8g (can add), stir according to taste.
8. cooling: pour mould into, at room temperature cool off 24h.
9. stripping and slicing: will cool off good candy batch and be cut into that (piece type 10mm), and coat a spot of saxol prevents between the sugar inter-adhesive for 30mm, 15mm.
10. dry: sugar is placed on the net dish, delivered to baking room drying 30～36h, the drying room temperature is controlled at 53 ℃.
11. package test: with candy wrapper sugar is wrapped up, be finished product by standard metering, pack, vanning.
Claims (2)
1. sugar-free health-care tea sugar, it is characterized in that adopting D-sorbite, maltitol, isomalto-oligosaccharide as sweetener, oolong tea, lemon extract have been added simultaneously, the composition of raw materials proportioning is: water 2000-3000g, carragheen 15g-20g, oolong tea 22g-28g, sorbierite 500g-520g, maltitol 750g-950g, Tea Polyphenols 0.5g-1.5g, isomalto-oligosaccharide 330g-350g, pectin 7g-10g, natrium citricum 5g-8g, lemon juice 8-10g.
2. sugar-free health-care tea sugar preparation technology is characterized in that preparation technology is as follows:
(1) tea juice lixiviate: select the dense oolong tea 22-28g of fragrance for use, place in the stainless-steel pan, pour boiling water 800g-1000g, cover pot cover and soak a few minutes; Soaked tea through screen filtration, is removed tealeaves, add Tea Polyphenols 0.5-1.5g, stir, it is stand-by to be cooled to normal temperature;
(2) pectin syrup is made: jelly powder 7-8.5g, natrium citricum 5-7g, isomalto-oligosaccharide 900-1100g dry substance are mixed, slowly pour in the 1500-1700g water and constantly and stir, pectin is dispersed in the water; Low temperature infusion pectin (about 110～140 ℃, available 600W～800W electric furnace), and constantly stirring up to boiling, keeps little 1.5min that boils, and jelly powder, natrium citricum, isomalto-oligosaccharide are fully dissolved and merges; Add D-sorbite 100-200g, maltitol 200-300g, continue infusion to 108～109 ℃ of temperature, it is stand-by to take by weighing the 50-70g pectin syrup;
(3) raw material processing: select maturation, anosis worm, do not have the new lemon fruit of rotting to go mouldy, clean, sterilization, be cut into fourth (or stripping and slicing, section, chopping), lemon juice is squeezed with juice extractor in the peeling back, can replace citric acid, energy is good and oolong tea is composite, and the fragrance of candy is well promoted;
(4) be mixed: OK a karaoke club rubber powder 15-20g and isomalto-oligosaccharide 200-260g be dried to be mixed evenly, pours in the cooled tea juice, makes its abundant imbibition;
(5) add function sugar: pour D-sorbite 350-400g, maltitol 500-700g and remaining isomalto-oligosaccharide into, boil to sugar content be 60-70%, stop the heating;
(6) with arabinose: add the pectin syrup 60-65g that weighs up, stir;
(7) with lemon juice: add lemon juice 7-10g (can add), stir according to taste;
(8) cooling: pour mould into, at room temperature cool off 24h;
(9) stripping and slicing: will cool off good candy batch and be cut into that (piece type 10mm), and coat a spot of saxol prevents between the sugar inter-adhesive for 30mm, 15mm;
(10) drying: sugar is placed on the net dish, delivered to baking room drying 30～36h, the drying room temperature is controlled at 53 ℃;
(11) package test: with candy wrapper sugar is wrapped up, be finished product by standard metering, pack, vanning.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN2010101055323A CN101822303B (en) | 2010-02-04 | 2010-02-04 | Sugar-free health-care tea sugar and preparation process thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN2010101055323A CN101822303B (en) | 2010-02-04 | 2010-02-04 | Sugar-free health-care tea sugar and preparation process thereof |
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| CN101822303A true CN101822303A (en) | 2010-09-08 |
| CN101822303B CN101822303B (en) | 2012-08-22 |
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| CN2010101055323A Expired - Fee Related CN101822303B (en) | 2010-02-04 | 2010-02-04 | Sugar-free health-care tea sugar and preparation process thereof |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103141621A (en) * | 2013-02-25 | 2013-06-12 | 华祥苑茶业股份有限公司 | Oolong tea sugar-free buccal tablet and preparation method thereof |
| CN103238905A (en) * | 2013-05-06 | 2013-08-14 | 四川省农业科学院农产品加工研究所 | Method for debitterizing lemon juice |
| CN103504107A (en) * | 2013-09-18 | 2014-01-15 | 华祥苑茶业股份有限公司 | Sugar-free oolong tea hard candy and preparation method thereof |
| CN110200311A (en) * | 2019-03-20 | 2019-09-06 | 福建绿色黄金生物科技有限公司 | It is a kind of for the oolong tea of electronic cigarette and the composition of lemon and its application |
| CN110200310A (en) * | 2019-03-20 | 2019-09-06 | 福建绿色黄金生物科技有限公司 | It is a kind of for the oolong tea of electronic cigarette and the composition of lemon and its application |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1111097A (en) * | 1994-05-04 | 1995-11-08 | 沈阳市华星药物研究所 | Dele chewing gum and its production process |
| CN100502676C (en) * | 2006-06-22 | 2009-06-24 | 同济大学 | A method for preparing health-care chewing soft sweet of red tea fungus |
| CN1957732B (en) * | 2006-11-03 | 2010-05-12 | 安徽福康药业有限责任公司 | Xylitol hard candy, and preparation method |
| CN101438753B (en) * | 2007-11-21 | 2011-08-24 | 安徽福康药业有限责任公司 | Compressible xylitol candy lozenge and method for making the same |
-
2010
- 2010-02-04 CN CN2010101055323A patent/CN101822303B/en not_active Expired - Fee Related
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103141621A (en) * | 2013-02-25 | 2013-06-12 | 华祥苑茶业股份有限公司 | Oolong tea sugar-free buccal tablet and preparation method thereof |
| CN103141621B (en) * | 2013-02-25 | 2014-12-17 | 华祥苑茶业股份有限公司 | Oolong tea sugar-free buccal tablet and preparation method thereof |
| CN103238905A (en) * | 2013-05-06 | 2013-08-14 | 四川省农业科学院农产品加工研究所 | Method for debitterizing lemon juice |
| CN103504107A (en) * | 2013-09-18 | 2014-01-15 | 华祥苑茶业股份有限公司 | Sugar-free oolong tea hard candy and preparation method thereof |
| CN110200311A (en) * | 2019-03-20 | 2019-09-06 | 福建绿色黄金生物科技有限公司 | It is a kind of for the oolong tea of electronic cigarette and the composition of lemon and its application |
| CN110200310A (en) * | 2019-03-20 | 2019-09-06 | 福建绿色黄金生物科技有限公司 | It is a kind of for the oolong tea of electronic cigarette and the composition of lemon and its application |
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| Publication number | Publication date |
|---|---|
| CN101822303B (en) | 2012-08-22 |
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Granted publication date: 20120822 Termination date: 20130204 |