CN101874540A - Production process of sugar-free centre sweet - Google Patents
Production process of sugar-free centre sweet Download PDFInfo
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- CN101874540A CN101874540A CN200910020397XA CN200910020397A CN101874540A CN 101874540 A CN101874540 A CN 101874540A CN 200910020397X A CN200910020397X A CN 200910020397XA CN 200910020397 A CN200910020397 A CN 200910020397A CN 101874540 A CN101874540 A CN 101874540A
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- maltitol
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- xylitol
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Abstract
The invention discloses a production process of sugar-free centre sweet, belonging to the technical filed of sweet production. In the production process, the sugar-free centre sweet is produced by xylitol, maltitol and other functional sugar alcohols to replace traditional sucrose. In order to achieve the best taste, the essence is preferably one of milk essence, strawberry essence, pineapple essence and apple essence. The middle layer of the sugar-free centre sweet is xylitol, thus enhancing cool mouthfeel of the sweet, symptoms such as obesity and decayed tooth and the like can not be caused even if the sweet is eaten usually, the sugar-free centre sweet has the function of dental repair, in addition, some special populations, such as diabetics also can eat such sweet relievedly.
Description
Technical field
The invention belongs to the sweets production technology field, be specifically related to a kind of sugar-free centre sweet and preparation method thereof.
Background technology
Candy is a kind of traditional product, and is with a long history, since 18, the 19th-century mankind just begin to produce candy with sucrose.After entering 21 century, the kind of candy is more and more, and production technology and equipment are also developed rapidly.But modern medicine study finds that the often edible candy of making of raw materials such as sucrose can cause symptoms such as obesity, hyperglycaemia and carious tooth, and some outstanding crowds such as diabetic are owing to the reason of self can not be used such candy.
Along with the raising of living standards of the people, also more and more higher simultaneously to the requirement of candy.Eating sugar is not only in order to satisfy the demand to sweet taste, also to require to eat health.People's health care consciousness also more and more stronger, substituting sucrose with functional Sugar Alcohol such as xylitol maltitols will become a kind of trend.Xylitol delicate mouthfeel, pure is a kind of good flavouring; Long-term eating do not cause carious tooth, and the low human body that do not cause of calorific value is got fat; Metabolism does not need insulin to participate in, and does not cause that blood sugar raises suitable for patients with diabetes mellitus.Therefore in order to satisfy the different demands of vast, different consumer groups, developing candy more, that have more health has become the extremely urgent task of confectionery industry manufacturer.
Summary of the invention
The purpose of this invention is to provide a kind of not only nutritious but also health care is arranged and be suitable for the production process of sugar-free centre sweet of children, obesity and patients with diabetes mellitus to human body, to solve prior art candy calorific value height, cause that easily human body gets fat, blood sugar raises, problems such as diabetic's inedibility.
The present invention addresses the above problem the technical scheme of taking to be: replace traditional sucrose with functional sugar alcohol such as xylitol, maltitols, be made into sugar-free centre sweet.Its manufacture craft may further comprise the steps:
1, maltitol and water are by mass ratio 2.3-2.8: 0.8-1 mixes, and is heated to the maltitol dissolving and obtains maltitol solution;
2, the maltitol solution that step 1 is obtained is heated to 150 ℃-170 ℃, when the moisture of maltitol cream＜1.5%, stops heating, cooling;
When 3, the temperature of maltitol cream is cooled to 120 ℃-130 ℃, one or more in adding essence or the acid, its consumption accounts for the 0.2%-3% of maltitol quality.Stir heat preservation for standby use;
4, xylitol heating and melting, when temperature is elevated to 170 ℃-200 ℃, insulation 30min.Cooling when temperature is reduced to 95 ℃-100 ℃, adds the powder xylitol, and its consumption accounts for 5% of fusion xylitol, is stirred to the graining state rapidly, heat preservation for standby use;
5, at Candy mould inner surface apply grease, the maltitol cream that step 3 is made is poured casting sweets with centre bottom in the mould into, and addition is 1.2g-2g, treat the cooling of bottom massecuite after; The xylitol that (4) make is poured into the sandwich of layers of casting in the mould, and addition is 1.5g-2.5g, after sandwich of layers bleaches cooling; The maltitol cream that step 3 makes is poured into casting sweets with centre upper strata in the mould, and addition is 1.2g-2g;
6, treat maltitol cream cooled and solidified after the demoulding promptly make sugar-free centre sweet.
In order to reach best taste, described essence is preferably a kind of of milk essence, strawberry essence, flavoring pineapple essence, flavoring apple essence.
This product is compared with existing products, has following advantage and effect:
This product intermediate layer is that xylitol increases the refrigerant mouthfeel of candy, and often edible this type of candy can not cause symptoms such as fat and carious tooth, the effect of repairing tooth in addition, and also some special populations such as diabetic also can relievedly eat such candy.
The specific embodiment
Embodiment 1
The first step is got maltitol 200g, adds 80g water, the agitating heating dissolving.
Second step was carried out infusion with this solution, reached 160 ℃ to temperature, and moisture＜1.5% stops heating, cooling.
The 3rd step added 0.4g emulsification milk essence when the maltitol of enduring is cooled to 125 ℃, stir fast, and insulation makes maltitol cream have flowability.
The 4th step was got 100g xylitol heating and melting, reached 175 ℃ to temperature, and insulation 30min is cooled to 95 ℃, adds 5g powder xylitol, stirs to graining state, heat preservation for standby use.
The 5th step is at Candy mould inner surface apply grease, the maltitol cream that the 3rd step made is poured into the bottom of casting in the mould, addition is 1.4g, after treating the cooling of bottom massecuite, the xylitol liquid that the 4th step made is poured into the sandwich of layers of casting in the mould, addition is 1.8g, after sandwich of layers bleaches cooling; The maltitol cream that the 3rd step made is poured into the upper strata of casting in the mould, and addition is 1.5g.
The 6th step was treated the demoulding after the complete cooled and solidified of candy, can make sugar-free centre sweet.
Embodiment 2
The first step is got maltitol 200g, adds 85g water, the agitating heating dissolving.
Second step was carried out infusion with this solution, reached 155 ℃ to temperature, and moisture＜1.5% stops heating, cooling.
The 3rd step added 0.4g emulsification strawberry essence when the maltitol of enduring is cooled to 120 ℃, stir fast, and insulation makes maltitol cream have flowability.
The 4th step was got 100g xylitol heating and melting, reached 180 ℃ to temperature, and insulation 30min is cooled to 98 ℃, adds 5g powder xylitol, stirs to graining state, heat preservation for standby use.
The 5th step is at Candy mould inner surface apply grease, the maltitol cream that the 3rd step made is poured into the bottom of casting in the mould, addition is 1.3g, after treating the cooling of bottom massecuite, the xylitol liquid that the 4th step made is poured into the sandwich of layers of casting in the mould, addition is 1.6g, after sandwich of layers bleaches cooling; The maltitol cream that the 3rd step made is poured into the upper strata of casting in the mould, and addition is 1.4g.
The 6th step was treated the demoulding after the complete cooled and solidified of candy, can make sugar-free centre sweet.
Embodiment 3
The first step is got maltitol 200g, adds 90g water, the agitating heating dissolving.
Second step was carried out infusion with this solution, reached 157 ℃ to temperature, and moisture＜1.5% stops heating, cooling.
The 3rd step added 0.4g emulsification flavoring pineapple essence, 2g citric acid when the maltitol of enduring is cooled to 123 ℃, stir fast, and insulation makes maltitol cream have flowability.
The 4th step was got 100g xylitol heating and melting, reached 185 ℃ to temperature, and insulation 30min is cooled to 100 ℃, adds 5g powder xylitol, stirs to graining state, heat preservation for standby use.
The 5th step is at Candy mould inner surface apply grease, the maltitol cream that the 3rd step made is poured into the bottom of casting in the mould, addition is 1.5g, after treating the cooling of bottom massecuite, the xylitol liquid that the 4th step made is poured into the sandwich of layers of casting in the mould, addition is 1.6g, after sandwich of layers bleaches cooling; The maltitol cream that the 3rd step made is poured into the upper strata of casting in the mould, and addition is 1.8g.
The 6th step was treated the demoulding after the complete cooled and solidified of candy, can make sugar-free centre sweet.
Embodiment 4
The first step is got maltitol 200g, adds 90g water, the agitating heating dissolving.
Second step was carried out infusion with this solution, reached 165 ℃ to temperature, and moisture＜1.5% stops heating, cooling.
The 3rd step added 0.3g emulsification green apple essence, 2g citric acid when the maltitol of enduring is cooled to 130 ℃, stir fast, and insulation makes maltitol cream have flowability.
The 4th step was got 100g xylitol heating and melting, reached 190 ℃ to temperature, and insulation 30min is cooled to 97 ℃, adds 5g powder xylitol, stirs to graining state, heat preservation for standby use.
The 5th step is at Candy mould inner surface apply grease, the maltitol cream that the 3rd step made is poured into the bottom of casting in the mould, addition is 1.7g, after treating the cooling of bottom massecuite, the xylitol liquid that the 4th step made is poured into the sandwich of layers of casting in the mould, addition is 1.6g, after sandwich of layers bleaches cooling; The maltitol cream that the 3rd step made is poured into the upper strata of casting in the mould, and addition is 1.7g.
The 6th step was treated the demoulding after the complete cooled and solidified of candy, can make sugar-free centre sweet.
Embodiment 5
The first step is got maltitol 200g, adds 85g water, the agitating heating dissolving.
Second step was carried out infusion with this solution, reached 170 ℃ to temperature, and moisture＜1.5% stops heating, cooling.
The 3rd step added 0.3g emulsification fragrant citrus essence, 2g citric acid when the maltitol of enduring is cooled to 127 ℃, stir fast, and insulation makes maltitol cream have flowability.
The 4th step was got 100g xylitol heating and melting, reached 195 ℃ to temperature, and insulation 30min is cooled to 96 ℃, adds 5g powder xylitol, stirs to graining state, heat preservation for standby use.
The 5th step is at Candy mould inner surface apply grease, the maltitol cream that the 3rd step made is poured into the bottom of casting in the mould, addition is 1.3g, after treating the cooling of bottom massecuite, the xylitol liquid that the 4th step made is poured into the sandwich of layers of casting in the mould, addition is 1.5g, after sandwich of layers bleaches cooling; The maltitol cream that the 3rd step made is poured into the upper strata of casting in the mould, and addition is 1.7g.
The 6th step was treated the demoulding after the complete cooled and solidified of candy, can make sugar-free centre sweet.
Embodiment 6
The first step is got maltitol 200g, adds 75g water, the agitating heating dissolving.
Second step was carried out infusion with this solution, reached 170 ℃ to temperature, and moisture＜1.5% stops heating, cooling.
The 3rd step added 0.4g emulsification milk essence when the maltitol of enduring is cooled to 130 ℃, stir fast, and insulation makes maltitol cream have flowability.
The 4th step was got 100g xylitol heating and melting, reached 185 ℃ to temperature, and insulation 30min is cooled to 99 ℃, adds 5g powder xylitol, stirs to graining state, heat preservation for standby use.
The 5th step is at Candy mould inner surface apply grease, the maltitol cream that the 3rd step made is poured into the bottom of casting in the mould, addition is 1.8g, after treating the cooling of bottom massecuite, the xylitol liquid that the 4th step made is poured into the sandwich of layers of casting in the mould, addition is 1.5g, after sandwich of layers bleaches cooling; The maltitol cream that the 3rd step made is poured into the upper strata of casting in the mould, and addition is 1.8g.
The 6th step was treated the demoulding after the complete cooled and solidified of candy, can make sugar-free centre sweet.
Claims (2)
1. a production process of sugar-free centre sweet is characterized in that replacing traditional sucrose with functional sugar alcohol such as xylitol, maltitols, is made into the sugar-free sweets with centre.Its manufacture craft may further comprise the steps:
(1) maltitol and water are by mass ratio 2.3-2.8: 0.8-1 mixes, and is heated to the maltitol dissolving and obtains maltitol solution;
(2) maltitol solution that step (1) is obtained is heated to 150 ℃-170 ℃, when the moisture of maltitol cream＜1.5%, stops heating, cooling;
When (3) temperature of maltitol cream is cooled to 120 ℃-130 ℃, add one or more of essence or acid, its consumption accounts for the 0.2%-3% of maltitol quality.Stir heat preservation for standby use;
(4) xylitol heating and melting, when temperature is elevated to 170 ℃-200 ℃, insulation 30min.Cooling when temperature is reduced to 95 ℃-100 ℃, adds the powder xylitol, and its consumption accounts for 5% of fusion xylitol, is stirred to the graining state rapidly, heat preservation for standby use;
(5) at Candy mould inner surface apply grease, the maltitol cream that step (3) is made is poured casting sweets with centre bottom in the mould into, and addition is 1.2g-2g, treat the cooling of bottom massecuite after; The xylitol that (4) make is poured into the sandwich of layers of casting in the mould, and addition is 1.5g-2.5g, after sandwich of layers bleaches cooling; The maltitol cream that step (3) makes is poured into casting sweets with centre upper strata in the mould, and addition is 1.2g-2g;
(6) treat maltitol cream cooled and solidified after the demoulding promptly make sugar-free centre sweet.
2. according to the described production process of sugar-free centre sweet of claim 1, it is characterized in that in order to reach best taste described essence is preferably a kind of of milk essence, strawberry essence, flavoring pineapple essence, flavoring apple essence.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN200910020397XA CN101874540A (en) | 2009-04-29 | 2009-04-29 | Production process of sugar-free centre sweet |
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| CN200910020397XA CN101874540A (en) | 2009-04-29 | 2009-04-29 | Production process of sugar-free centre sweet |
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| CN101874540A true CN101874540A (en) | 2010-11-03 |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102715331A (en) * | 2012-06-28 | 2012-10-10 | 天津盛世亚糖业食品有限公司 | Sugar-free lobster cushions and process for making same |
| CN102715330A (en) * | 2012-06-28 | 2012-10-10 | 天津盛世亚糖业食品有限公司 | Sugar-free sea-buckthorn cushions and manufacture process thereof |
| CN105325668A (en) * | 2015-12-10 | 2016-02-17 | 金健米业股份有限公司 | Chocolate candies injected with probiotics and preparation method of chocolate candies |
| CN106858018A (en) * | 2017-02-07 | 2017-06-20 | 福建公元食品有限公司 | A kind of comfit and its manufacture craft |
| CN113841759A (en) * | 2021-08-24 | 2021-12-28 | 贵州瀛黔农业发展科技有限公司 | White tea essence lozenge and preparation method thereof |
| CN114009568A (en) * | 2021-10-20 | 2022-02-08 | 山东福田药业有限公司 | Sugar alcohol soft sweets and preparation method thereof |
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| CN1438838A (en) * | 2000-05-03 | 2003-08-27 | 雀巢制品公司 | Confectionery product comprising functional ingredient |
| CN1729823A (en) * | 2005-08-12 | 2006-02-08 | 华南理工大学 | Process for preparing center sweets |
| CN101155517A (en) * | 2005-03-31 | 2008-04-02 | 三星食品株式会社 | Novel candy and process for producing the same |
| CN101163408A (en) * | 2005-04-25 | 2008-04-16 | 罗蒂株式会社 | Candy and process for producing the same |
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2009
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| CN101155517A (en) * | 2005-03-31 | 2008-04-02 | 三星食品株式会社 | Novel candy and process for producing the same |
| CN101163408A (en) * | 2005-04-25 | 2008-04-16 | 罗蒂株式会社 | Candy and process for producing the same |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102715331A (en) * | 2012-06-28 | 2012-10-10 | 天津盛世亚糖业食品有限公司 | Sugar-free lobster cushions and process for making same |
| CN102715330A (en) * | 2012-06-28 | 2012-10-10 | 天津盛世亚糖业食品有限公司 | Sugar-free sea-buckthorn cushions and manufacture process thereof |
| CN102715330B (en) * | 2012-06-28 | 2014-08-13 | 佐源集团有限公司 | Sugar-free sea-buckthorn cushions and manufacture process thereof |
| CN105325668A (en) * | 2015-12-10 | 2016-02-17 | 金健米业股份有限公司 | Chocolate candies injected with probiotics and preparation method of chocolate candies |
| CN106858018A (en) * | 2017-02-07 | 2017-06-20 | 福建公元食品有限公司 | A kind of comfit and its manufacture craft |
| CN113841759A (en) * | 2021-08-24 | 2021-12-28 | 贵州瀛黔农业发展科技有限公司 | White tea essence lozenge and preparation method thereof |
| CN114009568A (en) * | 2021-10-20 | 2022-02-08 | 山东福田药业有限公司 | Sugar alcohol soft sweets and preparation method thereof |
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Application publication date: 20101103 |