CN101933551A - Candy and preparation method thereof - Google Patents
Candy and preparation method thereof Download PDFInfo
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- CN101933551A CN101933551A CN 201010212941 CN201010212941A CN101933551A CN 101933551 A CN101933551 A CN 101933551A CN 201010212941 CN201010212941 CN 201010212941 CN 201010212941 A CN201010212941 A CN 201010212941A CN 101933551 A CN101933551 A CN 101933551A
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- chocolate
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- isomalt
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Abstract
The invention provides candy and a preparation method thereof. The candy comprises a sugar-free crispy coating, cane sugar-free chocolate and a sugar-free gel candy core from outside to inside. The preparation method comprises the following steps of: mixing isomaltulose alcohol, milk powder, cocoa butter or cocoa butter substitute and vanilla, adding the mixture into a chocolate container, heating the chocolate container in water, keeping the temperature of between 70 and 75 DEG C, grinding the mixture in the chocolate container for 24+/-2 hours to make the granularity of the chocolate reduced to less than 25 mu m, and cooling and solidifying to obtain the candy. A method for preparing the sugar-free crispy coating comprises the following steps of: coating a layer of arabic gum powder on the cane sugar-free chocolate, and spraying by adopting life-prolonging sugar. The candy has richer mouthfeel, and can better meet the requirements of consumers.
Description
[technical field]
The present invention relates to a kind of candy, relate in particular to a kind of candy of no sucrose of three-decker.
[background technology]
Candy is a kind of food that current social people like, and along with growth in the living standard, people pursue good, the healthy candy foods of mouthfeel more.At present, the multilayer candy of China market main flow is made up of the gel sugar heart, granulated sugar powder and crackling dressing, if the intermediate layer is adopted chocolate, can make the candy mouthfeel more fine and smooth, and the obvious stereovision of having tasted, but from the angle of technology, because chocolate fat content height, dressing is very difficult, so there is not like product.At U.S. Ma Shi a kind of m﹠amp is arranged; The m chocolate, structure is made up of granulated sugar chocolate and granulated sugar crackling dressing, because it contains granulated sugar, the main component of granulated sugar is a sucrose, in today of living standard raising, overnutrition, " sucrose " has been to cause body fat, hyperglycaemia, hypertension, high fat of blood, the one of the chief elements that is detrimental to health, on the consumption market, especially 20-40 year female consumer is to its avoid a person like the plague.
Sugarless products normally adopts sugar alcohol to replace granulated sugar (sucrose), because the calorific value of sugar alcohol has only sucrose about 20%, and can not be decomposed by human body, can not cause blood sugar to raise.The consumer wishes when indulging in luxuriousness to one's heart's desire delicious food that healthy dual requirements makes market increase the demand of sugar-free candy.
Domestic existing sugar free coatings technology normally, substrate is granulated sugar type gel sugar or matrix sugar, substrate is placed in the circular stainless-steel pan, in the process of pot rotation and substrate rolling, slurry (this kind slurry is a maltitol syrup) is sprayed on the limit, the limit blows into dry cold air, moisture in the syrup is taken away, have only the moisture of waiting until in the syrup to be pulled away, after the maltitol crystallization, just can carry out the whitewashing second time, whitewash the about 25-30 of crystallization minute at every turn, the thickness of formation has only 0.05-0.06mm, final coating thickness reaches 0.8-1.2mm, therefore good mouthfeel and stable shelf-life just can be arranged, need to repeat sprinkling slurry/dry run 20-25 time, just can finish whole technical process in promptly 8-10 hour.
[summary of the invention]
In order to provide a kind of mouthfeel abundanter, more can satisfy consumer's gel sugar coated product, the invention provides a kind of candy, described candy comprises sugar-free crackling dressing, sucrose-free chocolate, the sugar-free gel sugar heart from outside to inside successively.
In order to prepare sucrose-free chocolate, the selection of sweetener material is the problem that needs solve.The inventor once attempted adopting the sweetener testings of materials such as xylitol, D-sorbite, maltitol, erythrose alcohol to prepare sucrose-free chocolate, and above-mentioned sweetener all can cause caking, be clamminess, can't moulding, be difficult to realize the requirement of good looking appearance.A task of the present invention is the sweetener material that has filtered out a kind of suitable preparation Unsweetened chocolates, and the preferred technical solution of the present invention is: the sweetener that sucrose-free chocolate uses is isomalt.
Chocolate is high oil and fat product, and grease and water repel, can't starching, be difficult to dressing.Another task of the present invention is to solve chocolate surface dressing problem.
The preferred technical solution of the present invention is: the main component of described sucrose-free chocolate is isomalt, milk powder, cocoa butter or substitute of cocoa fat, vanilla.
The preferred technical solution of the present invention is: main component isomalt, milk powder, cocoa butter or the substitute of cocoa fat of described sucrose-free chocolate, the ratio of vanilla are 35-50: 15-30: 25-40: 0.3-3; Preferred proportion is 38-45: 20-25: 30-35: 0.3-1; Preferred ratio is 45: 24: 30: 1.Wherein the sucrose-free chocolate layer can also contain lecithin, and the ratio of sucrose-free chocolate layer main component isomalt, milk powder, cocoa butter or substitute of cocoa fat, vanilla, lecithin is 45: 24: 30: 0.3: 0.7.The main component of sucrose-free chocolate makes the easy moulding of candy when above-mentioned ratio range, flowability and filming performance are good during dressing." ratio " of the present invention unless otherwise indicated is meant weight ratio; The implication of above-mentioned " cocoa butter or substitute of cocoa fat " is to select in " cocoa butter " or " substitute of cocoa fat " any one; Milk powder or ordinary powdered milk product that described " milk powder " can be prepared from by milk or goat milk; Described vanilla is a kind of spices, and make chocolates, suckle flavor biscuit, cake, ice cream etc. all can use, and are a kind of milk commonly used flavor spices, and vanilla originates in Mexico, and the Aiddle America has plantation widely to vanilla.In 16th century, the conquistador has conquered Central America, and has imported vanilla and chocolate into Europe simultaneously.The English of vanilla is called vanilla, and Spain's vocabulary " vanilla " risen in this word, means " ball " in Western languages.Vanilla occupies very consequence in European gardening industry in Europe, a lot of gardening departments and fan have own special herb plant garden, their collection is cultivated various vanillas and is planted in the garden, allow them distribute light or strong various fragrance throughout the year, make us relaxed and joyful.Prove that through science these fragrance have can sterilization, sterilization, expelling parasite, the nervous centralis regulated that has is highly profitable to health, makes the people break away from sub-health state.But as the savoury arousing brain, raising spirit, red sweet basil can be controlled and cough antidiarrheal.Vanilla of the present invention refers to the edible part of the extract or the herb plant of above-mentioned herb plant, extract can be the extract of water extract or ethanol extract or other common solvent, common solvent can be acetone, butanols etc., is mainly used to flavouring, strengthens the milk flavor.
Above-mentioned candy adopts following method to make: chocolate mass is coated with the skin that hangs over sugar-free gel sugar core, carry out the polishing of hard candy clothing after the sugared core cooling behind the coating and suspending chocolate slurry, what the hard candy clothing polished usefulness is isomalt powder, isomalt slurry, next carry out the hard candy clothing and be coated with extension, get product after the drying then.
At ambient temperature, 45 ℃ white chocolates slurry is coated with the skin that hangs over the gel sugar core, sugared core will lead to cold wind and cool off when rolling in pot, makes temperature range that chocolate solidifies at 10-15 ℃.Operation focus on white chocolate slurry temperature controlling, cold air duct is wanted constant temperature, when the thickness of couverture reaches 1mm to 3mm (preferred 2mm) ventilation is reduced or closes, and prolongs rolling time so that smooth surface.
Sugared core cooling behind the coating and suspending chocolate can be carried out the polishing of hard candy clothing after two hours, what the hard candy clothing polished usefulness is that the isomalt powder replaces the granulated sugar powder, the isomalt slurry replaces syrup, and the granularity 0.2mm of isomalt powder, isomalt slurry need insulation to prevent caking.The characteristic of the easy crystallization of isomalt makes its very easy formation crackling, and refrigerant and crisp, also provides notion low in calories, sugar-free for the crackling layer on the other hand.Whole hard candy clothing is coated with extension and needs 2 hours, gets product after dry 24 hours then.
The needed sucrose-free chocolate of above-mentioned candy, preparation by the following technical solutions: isomalt, milk powder, cocoa butter, vanilla are joined in the container of splendid attire chocolate after mixing, water proof is heated to 70-75 ℃ to begin to grind, being ground to chocolate granularity is reduced to below the 25 μ m, generally need about 24 ± 2 hours, cooling promptly.The container of described splendid attire chocolate can be the correct grinding cylinder, and the water proof heating can be the water-bath heating, and wherein 24 ± 2 hours implication is to grind to need 22-26 hour, preferred 24 hours.
For dressing is carried out on the sucrose-free chocolate surface, the technical scheme that is adopted is: sucrose-free chocolate is wrapped one deck Arabic gum powder, adopt isomalt to whitewash then.Isomalt character and granulated sugar are approaching, and dissolubility is good, and crystallization is fast, and the post crystallization time of at every turn whitewashing shortens to 5-10 minute.Convenient to operation.Art for coating improves, and raises the efficiency, and the operation of finishing from general 8-10 hour shortens to 2-4 hour, the preferred GS type of isomalt.
Compared to prior art, candy provided by the invention has mouthfeel and more enriches characteristics, not only has the soft and smooth of chocolate, also has the mellow and full of sugar.No sucrose, low in calories can not cause blood glucose value to raise, and likees and eats the people that sugar is eaten chocolate, has not had health burden, satisfies the consumption main flow of " 21 century eats healthy " and the social responsibility of " the 21 century manufacturing is healthy ", experiences health when enjoyment is delicious.
The sweetener that the needed sucrose-free chocolate of candy of the present invention uses is isomalt.We used the testings of materials such as xylitol, D-sorbite, maltitol, erythrose alcohol, all can cause caking, be clamminess, can't moulding, be surprised to find that at last isomalt (having another name called isomalt LM) has good processability when this candy of preparation.
This candy has been caught the development topic of 21st century food " green health ", no sucrose, Cardia Salt meet the demand of consumer to health diet, the interpolation of collagen, vitamin C, vitamin E, xylitol has increased the functional of product again, meets the direction of the functional development of modern food.The uniqueness that product has been given in the perfect adaptation of sugar-free crackling, white chocolate and gel sugar core.At the consumer group be fashion white collar and teenager, functional to advocate, Feng Fu product taste simultaneously, the mouthfeel that increases progressively has layer by layer given a kind of different sense of taste of people and has experienced.
This candy is the healthy confectionery of no sucrose, functional, Cardia Salt, can also contain functional material in its product, and is functional to promote it as collagen, vitamin C, vitamin E, xylitol etc.The present invention has given the miscellaneous function effect of product anti-carious tooth, anti-ageing and skin maintenance.
[description of drawings]
Fig. 1 is the process chart of the present invention's sugar core;
Fig. 2 is a sucrose-free chocolate process chart of the present invention;
Fig. 3 is a glossing flow process of the present invention.
[specific embodiment]
Embodiment 1: the sweetener of sucrose-free chocolate is selected
Sweetener is xylitol, D-sorbite, maltitol, erythrose alcohol or isomalt.We compare the processability of sucrose-free chocolate.
| Sweetener | Xylitol | D-sorbite | Maltitol | Erythrose alcohol | Isomalt |
| Whether moulding of sucrose-free chocolate | Not | Not | Not | Not | Moulding |
| Candy degree aesthetic in appearance | Not | Not | Not | Not | Can realize attractive in appearance |
Embodiment 2:
A. prepare sucrose-free chocolate:
Sweetener, milk powder, cocoa butter, vanilla are joined in the correct grinding cylinder of splendid attire chocolate after mixing, and water-bath is heated to 70-75 ℃ and begins to grind, and grinds about the 24 hours granularities to chocolate and is reduced to below the 25 μ m, and cooling promptly.
B. the no sucrose sugar heart for preparing sucrose-free chocolate bag quilt:
Above-mentioned sucrose-free chocolate is slowly heated and be incubated at 45-50 ℃, sucrose-free chocolate just remains on flow regime, with adding paste-making method, chocolate slowly is added on the sugared core that rolls in the pot then, and evenly the back is opened the blower fan cooling and shaping and got final product.
C. dressing:
Sucrose-free chocolate is wrapped one deck Arabic gum powder, adopt isomalt to whitewash then, finish dressing.
Embodiment 3
Candy A is the common candy of being made up of the gel sugar heart, granulated sugar powder and crackling dressing
Candy B is a candy of the present invention
Candy C is m﹠amp; The m chocolate, and candy that granulated sugar crackling dressing form chocolate by granulated sugar.Randomly draw 100 candy consumers, taste three kinds of candies respectively.90% candy consumer thinks that candy B compares smooth mouth feel with candy A; 95% candy consumer thinks that candy B is clearly more demarcated than candy C stereovision, and mouthfeel is good.89% candy consumer candy B is better than candy A and candy C mouthfeel, likes candy B.
The technology of sugar core is that the prescription in conjunction with sugar-free is produced on the basis of traditional chewing gum technology, mixes being beneficial to its dispersing and dissolving earlier with part maltitol and agar, adds the pol of xylitol infusion to regulation again, and key point is the control of pol.What the gel sugar core adopted is the technical process of sugar-free gel candy, as the base-material of gel candy, add a spot of xylitol with maltitol place of sucrose and syrup, what colloid was used is gelatin, be furnished with a spot of agar simultaneously, in auxiliary material, add collagen, vitamin C, vitamin E.
Chocolate technologic key point is to produce with the isomalt place of sucrose, because of the good fluidity of isomalt in sucrose, so on prescription, need to revise slightly, need survey the fineness of product when finish grinding about 15 hours simultaneously, accurately control the correct grinding time by fineness.The Chocolate Production technology of no sucrose provides possibility for the no saccharification of Chocolate Production.
Chocolate interlayer is a white chocolate, technology is traditional chocolate extract grinding process, white chocolate is with no sucrose fine grinding technology, use the isomalt place of sucrose, substitute of cocoa fat, milk powder, whey powder, emulsifying agent and vanillic aldehyde mix the fine grinding technology that adds and make white chocolate, the white chocolate layer is that the technology with polishing is wrapped in the outside of sugared core with it, and the white chocolate layer that one deck is very thin has promptly enriched the mouthfeel of product, makes simultaneously it satiny and light milk arranged again.
The characteristic of polishing is the operation of sugar-free crackling, the white chocolate layer is the technology with the chocolate coating candy, at ambient temperature, 45 ℃ white chocolate slurry is coated with the skin that hangs over the gel sugar core, the sugar core will lead to cold wind when rolling and cool off in pot, make temperature range that chocolate solidifies at 10-15 ℃.Operation focus on white chocolate slurry temperature controlling, cold air duct is wanted constant temperature, when the thickness of couverture reaches requirement ventilation is reduced or closes, and prolongs rolling time so that smooth surface.
Sugared core cooling behind the coating and suspending chocolate can be carried out the polishing of hard candy clothing after two hours, what the hard candy clothing polished usefulness is that the isomalt powder replaces the granulated sugar powder, the isomalt slurry replaces syrup, and the granularity 0.2mm of isomalt powder, isomalt slurry need insulation to prevent caking.The characteristic of the easy crystallization of isomalt makes its very easy formation crackling, and refrigerant and crisp, also provides notion low in calories, sugar-free for the crackling layer on the other hand.Whole hard candy clothing is coated with extension and needs 2 hours, gets product after dry 24 hours then.
This candy by very thin crackling to fine and smooth white chocolate again to sugar-free sugar core, level increase progressively the taste perception that a kind of reverie of people is given in sense.Also experienced the mouthfeel of satiny chocolate in taste fruit fragrant, the sugared core of sugar-free adds that the crackling of sugar-free given us low in calories enjoying, and the interpolation of collagen, vitamin C, vitamin E and xylitol has increased the functional of candy again.
The correct grinding of operating on the technology that focuses on Unsweetened chocolates and the dressing of sugar-free crackling.Chocolate technologic key point is to produce with the isomalt place of sucrose, because of the good fluidity of isomalt in sucrose, when finish grinding about 15 hours, need survey the fineness of product, accurately control the correct grinding time by fineness.
Above content be in conjunction with concrete preferred implementation to further describing that the present invention did, can not assert that concrete enforcement of the present invention is confined to these explanations.For the general technical staff of the technical field of the invention, without departing from the inventive concept of the premise, can also make some simple deduction or replace, all should be considered as belonging to protection scope of the present invention.
Claims (10)
1. candy is characterized in that: described candy comprises sugar-free crackling dressing, sucrose-free chocolate, the sugar-free gel sugar heart from outside to inside successively.
2. candy according to claim 1 is characterized in that: the main component of described sucrose-free chocolate comprises isomalt, milk powder, cocoa butter or substitute of cocoa fat, vanilla.
3. candy according to claim 2 is characterized in that: the part by weight of described isomalt, milk powder, cocoa butter or substitute of cocoa fat, vanilla is 35-50: 15-30: 25-40: 0.3-3.
4. candy according to claim 3 is characterized in that: main component isomalt, milk powder, cocoa butter or the substitute of cocoa fat of described sucrose-free chocolate, the part by weight of vanilla are 45: 24: 30: 1.
5. candy according to claim 2 is characterized in that: described sucrose-free chocolate also comprises lecithin.
6. candy according to claim 5 is characterized in that: the part by weight of composition isomalt, milk powder, cocoa butter or the substitute of cocoa fat of described sucrose-free chocolate, vanilla, lecithin is 45: 24: 30: 0.3: 0.7.
7. method of making any described candy of claim 1 to 6, it is characterized in that: chocolate mass is coated with the skin that hangs over sugar-free gel sugar core, carry out the polishing of hard candy clothing after the sugared core cooling behind the coating and suspending chocolate slurry, what the hard candy clothing polished usefulness is isomalt powder, isomalt slurry, next carry out the hard candy clothing and be coated with extension, get product after the drying then.
8. method according to claim 7, it is characterized in that: at ambient temperature chocolate mass is coated with the skin that hangs over the gel sugar core, logical cold wind cooling, make temperature range that chocolate solidifies at 10-15 ℃, cold air duct constant temperature, when the thickness of couverture reaches 1mm to 3mm, ventilation is reduced or close, prolong rolling time so that smooth surface.
9. method according to claim 8, it is characterized in that: chocolate mass is coated with chocolate in the skin that hangs over the gel sugar core and is 45 ℃ white chocolate, the polishing of hard candy clothing is carried out in sugared core cooling behind the coating and suspending chocolate after two hours, the granularity 0.2mm of isomalt powder, whole hard candy clothing is coated with extension and needs 2 hours, gets product after dry 24 hours then.
10. method according to claim 9, it is characterized in that: the preparation method of described sucrose-free chocolate is as follows: isomalt, milk powder, cocoa butter or substitute of cocoa fat, vanilla are joined in the chocolate reservoir after mixing, the water proof heating also keeps 70-75 ℃, in chocolate reservoir, ground 24 ± 2 hours, chocolate granularity is reduced to below the 25 μ m, and cooled and solidified promptly.
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| CN 201010212941 CN101933551A (en) | 2010-06-29 | 2010-06-29 | Candy and preparation method thereof |
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| CN 201010212941 CN101933551A (en) | 2010-06-29 | 2010-06-29 | Candy and preparation method thereof |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103976414A (en) * | 2014-05-30 | 2014-08-13 | 东北农业大学 | Core-injected lotus seed coated with chocolate and preparation method thereof |
| CN104719586A (en) * | 2015-04-21 | 2015-06-24 | 陈红兵 | Candy containing large-crystal sugar alcohol |
| CN106165756A (en) * | 2015-05-18 | 2016-11-30 | 中粮集团有限公司 | Chocolate and manufacture method thereof |
| CN106962570A (en) * | 2017-04-10 | 2017-07-21 | 义乌市嘉奇食品有限公司 | A kind of truffle chocolate |
| CN107319082A (en) * | 2017-08-10 | 2017-11-07 | 杨济维 | A kind of the confectionery industry chocolate and preparation method thereof |
| CN109953167A (en) * | 2017-12-25 | 2019-07-02 | 丰益(上海)生物技术研发中心有限公司 | Subtract sugared health type chocolate and preparation method thereof with good thermal stability |
| CN110393229A (en) * | 2019-07-25 | 2019-11-01 | 孙杨 | A kind of chocolate fructose of the salt containing algae and preparation method thereof |
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| CN1303237A (en) * | 1998-05-01 | 2001-07-11 | 马斯公司 | Coated confectionery having crispy starch based center and method of preparation |
| CN101516205A (en) * | 2006-07-31 | 2009-08-26 | Wm.雷格利Jr.公司 | Chewing gum products |
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| 《中国食品工业》 19950331 郑建仙 功能性甜味剂在糖果和巧克力中的应用 20-22 1-10 第2卷, 第3期 2 * |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103976414A (en) * | 2014-05-30 | 2014-08-13 | 东北农业大学 | Core-injected lotus seed coated with chocolate and preparation method thereof |
| CN103976414B (en) * | 2014-05-30 | 2016-01-20 | 东北农业大学 | A kind of preparation method of note core lotus seeds of outsourcing chocolate |
| CN104719586A (en) * | 2015-04-21 | 2015-06-24 | 陈红兵 | Candy containing large-crystal sugar alcohol |
| CN106165756A (en) * | 2015-05-18 | 2016-11-30 | 中粮集团有限公司 | Chocolate and manufacture method thereof |
| CN106962570A (en) * | 2017-04-10 | 2017-07-21 | 义乌市嘉奇食品有限公司 | A kind of truffle chocolate |
| CN106962570B (en) * | 2017-04-10 | 2021-07-27 | 义乌市嘉奇食品有限公司 | Truffle chocolate |
| CN107319082A (en) * | 2017-08-10 | 2017-11-07 | 杨济维 | A kind of the confectionery industry chocolate and preparation method thereof |
| CN109953167A (en) * | 2017-12-25 | 2019-07-02 | 丰益(上海)生物技术研发中心有限公司 | Subtract sugared health type chocolate and preparation method thereof with good thermal stability |
| CN109953167B (en) * | 2017-12-25 | 2023-04-07 | 丰益(上海)生物技术研发中心有限公司 | Sugar-reducing healthy chocolate with good heat stability and preparation method thereof |
| CN110393229A (en) * | 2019-07-25 | 2019-11-01 | 孙杨 | A kind of chocolate fructose of the salt containing algae and preparation method thereof |
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Application publication date: 20110105 |