CN102415465A - Preparation method of bifidus factor QQ candy containing erythritol - Google Patents
Preparation method of bifidus factor QQ candy containing erythritol Download PDFInfo
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- CN102415465A CN102415465A CN2010102976693A CN201010297669A CN102415465A CN 102415465 A CN102415465 A CN 102415465A CN 2010102976693 A CN2010102976693 A CN 2010102976693A CN 201010297669 A CN201010297669 A CN 201010297669A CN 102415465 A CN102415465 A CN 102415465A
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- erythritol
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- bifidus factor
- isomaltooligosaccharide
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Abstract
The invention discloses a preparation method of bifidus factor QQ candy containing erythritol. The bifidus factor QQ candy containing erythritol comprises the following raw materials in percentage by weight: 5-6.5% of 250 gel strength type-A gelatin, 0.5-1% of CF-130B pectin, 33-37% of white granulated sugar, 17-26% of 75% isomaltooligosaccharide type 500, 23-26% of water, 2-7.5% of high fructose corn syrup, 1.25-1.7% of citric acid, 0.06-0.1% of essence, 0-1.25% of concentrated orange juice, 5-10% of erythritol crystal particles and a proper amount of pigment. In the invention, the prebiotics isomaltooligosaccharide is added into massecuite, and the mixture is stirred uniformly; then citric acid and essence are added into the mixture to adjust the flavor of sugar; and a layer of erythritol crystal particles is coated on the surface of the sugar. The bifidus factor QQ candy contains the prebiotics isomaltooligosaccharide and a new low-calorific-value sweetener erythritol, has the physiological functions of promoting growth of bifidobacterium, adjusting the micro-ecological balance of intestinal canals, obviously improving constipation, preventing dental caries and the like, and is a gel candy with a healthcare nutritional function.
Description
Technical field
The invention belongs to candy, relate to a kind of gel candy, specifically is the preparation method who contains Oilgosaccharkdes QQ sugar that a kind of antierythrite wraps.
Background technology
Rich and varied and the excellent quality of candy kind receives all ages and classes consumer's favor always, has become an indispensable part in people's life.Along with growth in the living standard; People are to the purpose of candy demand; Great change has taken place, and Candy for food singly is not in order therefrom to obtain heat supplement and good mouthfeel, but will therefrom obtain the enjoyment of aspects such as delicious food, nutrition, health, culture, entertaining; Especially to those obese peoples, diabetes, hyperlipemic patients, immunologic function weak person and little ecological disturbance person etc., can play the effect of health care and supplemental treatment.Delicious food is first function of candy forever, but excessively picked-up constitutes delicious sucrose and fat, and people think that again this is a unsound factor, and therefore functional candy becomes the trend of the times of candy development.Let people when eating candy, also can replenish more beneficiating ingredient for the health of health.
QQ sugar receives liking of child and friend Ms deeply with its lovely profile and miscellaneous taste, and because it belongs to soft sweets, also quite receives old friend's welcome.Yet, the same with other carbohydrates, too much take in this series products, not only be prone to cause carious tooth, influence oral health, and for adiposis patient etc. is avoided sugared personage, can cause harmful effect such as blood sugar rising.
A kind of Oilgosaccharkdes QQ sugar that contains antierythrite of the present invention; Added prebiotics oligoisomaltose and novel zero calorific value sweetener antierythrite, pay attention to the QQ candy delicious in, the antierythrite crystal grain on sugar surface can be to people's refrigerant direct impression that enters the mouth; Increased sugariness; And, reduced the contact area of sucrose etc. and tooth because it enters the mouth at first, greatly reduce the carious tooth incidence of disease, reduced the calorific value of candy; And have promote bifidobacterium growth, adjustment intestinal microecology balance, significantly improve constipation, prevent physiological function such as carious tooth, be a kind of gel candy with health nutrient function.
Summary of the invention
The object of the invention aims to provide a kind of Oilgosaccharkdes QQ sugar that contains antierythrite that human body is had health care.
The objective of the invention is to realize through following technical proposals: the Oilgosaccharkdes QQ sugar that contains antierythrite adopts following raw material components and percentage by weight:
250 freeze power A type gelatin 5～6.5%; Green's Si moral
CF-130B pectin 0.5～1%; White granulated sugar 33～37%; 75% oligoisomaltose, 500 types 17～26%; Water 23～26%; HFCS 2～7.5%; Citric acid 1.25～1.7%; Essence 0.06～0.1%; Concentrated orange juice 0～1.25%; Erythritol crystal particle 10～20%; Pigment is an amount of.
Preparation process of the present invention: A. dissolves 250 and freezes power gelatin to solution and clarify 90 ℃ water bath heat preservation fully in hot water.B. dissolving Green's Si moral
CF-130B pectin in 85 ℃ of hot water continues stirring until dissolving fully.C. syrup, water, oligoisomaltose and granulated sugar melt are opened, and boil to 85% solid content.D. above-mentioned B is added among the C, fully stir, boil solid content to 82%.E. be cooled to 100 ℃, add the gelatin A of above-mentioned clarification while stirring.F. let massecuite cool off naturally, when the massecuite temperature is cooled to 85～90 ℃, add the lemon acid for adjusting pH value earlier, add essence, pigment and concentrated orange juice again to 3.4-3.5.G. be in harmonious proportion finish after, the massecuite ultimate density is 75%, being not less than under 85 ℃ the condition, is poured in the starch mould 2 hours laggard baking ovens of room temperature held rapidly.H.30-32 ℃ down dry 12-16 hour, or at room temperature dry naturally.I. remove desaccharification surface starch, the erythritol crystal particle of mixing suitable granularity gets final product.
The Oilgosaccharkdes QQ sugar that the present invention relates to is a kind of gel candy; Gel candy also is chewing gum; Be one type of softness, sticking glutinous, many moisture content, transparent or semitransparent, slightly elastic candy; Because of its have chewiness good, chew strength, glutinous tooth and characteristics such as multiple casper arranged, become the new focus of exploitation candy gradually.Bifid QQ sugar among the present invention; Because of containing prebiotics oligoisomaltose and novel low heat value sweetener antierythrite in its composition; Make its than other gel-like candy on the market have low sugariness, low in calories, promote bifidobacterium growth, adjustment intestinal microecology balance, significantly improve constipation, prevent physiological function such as carious tooth, be a kind of novel functional gel candy of health nutrient that has.
The prebiotics oligoisomaltose of using among the present invention has good alimentary health-care function, as improves micro-ecological environment in the human body, promotes the propagation of Bifidobacterium and other beneficial bacterium; Produce organic acid through metabolism and make pH value reduction in the intestines, suppress the growth of interior salmonella of intestines and spoilage organisms, regulate gastrointestinal function; Suppress corrupt substance in the intestines, change the stool proterties, anti-treating constipation; And it is synthetic to increase vitamin, improves immune function of human body; Improve blood lipid metabolism, the content of cholesterol and triglycerides in the reduction blood; Main component isomaltose in the oligoisomaltose is not fermented by yeast, is non-fermentable compound sugar, therefore has anti-carious tooth property; Oligoisomaltose heat energy content is merely about 1/6 of sucrose, thereby the significantly anti-effect of getting fat is arranged; Oligoisomaltose is difficult to come decomposition and absorption through the digestive ferment of human body, does not rely on insulin, eats it for a long time, neither increases blood sugar, does not also change insulin level in the blood, and it is edible to be suitable for diabetes patient and hyperglycemia population; Blood sugar level when oligoisomaltose can be kept human-body fatigue avoids blood to concentrate and a large amount of generations of blood lactic acid, and can increase sharply body endurance and capacity for work have fatigue resistance.
At QQ sugar surfaces coated last layer erythritol crystal particle is the low-calorie sweetening agent of a kind of novel sugar alcohol class; Can make candy have tangible refrigerant sense; And owing to it enters the mouth at first; Can reduce the contact area of sucrose component and oral cavity and tooth greatly, reduce the carious tooth incidence of disease, also have the ability that suppresses some glucide of oral microorganism fermentation.And antierythrite is not that institute's metabolism can not influence normal glycometabolism by human chitinase, and insulin level can not raise in edible back blood sugar and the blood, is fit to diabetes patient; Low in calories (0.2～0.4kcal/g), be merely 5%～10% of sucrose energy, be difficult to by metabolism; High dosis tolerata has no side effect; Azymic can not cause digestive discomfort; Antierythrite also has characteristics such as high stability, sweet taste coordination, no hygroscopicity in addition.
The specific embodiment
Embodiment 1
A. get 85mL water and pour in the beaker of 500mL, be heated on the electric furnace about 90 ℃.Add 250 and freeze power gelatin 65g, be dissolved to solution and clarify fully, 90 ℃ water bath heat preservation.
B. get 100mL water in addition and pour in the beaker of 500mL, on electric furnace, be heated to 85 ℃.Add 11g Green's Si moral
CF-130B pectolysis in hot water; Add the 20g white granulated sugar again, continue stirring until dissolving fully.
C. get 100mL water again and pour in the beaker of 2000mL, adding 42DE type solid content is that 80% glucose syrup 30g, 75% 500 type oligoisomaltose 305g and white granulated sugar 380g melt are opened, boil to the solution solid content be 85%.
D. above-mentioned B solution is added in the C solution, fully stirs, boil to the solution solid content be 82%.
E. D solution is cooled to 100 ℃, adds the gelatin A solution of above-mentioned clarification while stirring.
F. let massecuite cool off naturally, when the massecuite temperature was cooled to 85～90 ℃, adding concentration earlier was that 50% citric acid solution 20mL regulates the pH value to 3.3-3.5, adds essence 1.1g and an amount of pigment again.
G. be in harmonious proportion finish after, the massecuite ultimate density is 75%, being not less than under 85 ℃ the condition, is poured into rapidly in the starch mould.2 hours laggard baking ovens of room temperature held.
H.30-32 ℃ down dry 12-16 hour, or at room temperature dry naturally.
I. remove desaccharification surface starch, evenly mixing particle diameter is 0.5mm, and 60g erythritol crystal particle gets final product.
Embodiment 2
A. get 105mL water and pour in the beaker of 500mL, be heated on the electric furnace about 90 ℃.Add 250 and freeze power gelatin 77g, be dissolved to solution and clarify fully, 90 ℃ water bath heat preservation.
B. get 80mL water in addition and pour in the beaker of 500mL, on electric furnace, be heated to 85 ℃.Add 7g Green's Si moral
CF-130B pectolysis in hot water; Add the 14g white granulated sugar again, continue stirring until dissolving fully.
C. get 110mL water again and pour in the beaker of 2000mL, adding 42DE type solid content is that 80% glucose syrup 90g, 75% 500 type oligoisomaltose 210g and white granulated sugar 400g melt are opened, boil to the solution solid content be 85%.
D. above-mentioned B solution is added in the C solution, fully stirs, boil to the solution solid content be 82%.
E. D solution is cooled to 100 ℃, adds the gelatin A solution of above-mentioned clarification while stirring.
F. let massecuite cool off naturally, when the massecuite temperature was cooled to 85～90 ℃, adding concentration earlier was that 50% citric acid solution 15mL regulates the pH value to 3.3-3.5, adds the concentrated orange juice 15mL of essence 0.8g, an amount of pigment and concentration 55% again.
G. be in harmonious proportion finish after, the massecuite ultimate density is 75%, being not less than under 85 ℃ the condition, is poured into rapidly in the starch mould.2 hours laggard baking ovens of room temperature held.
H.30-32 ℃ down dry 12-16 hour, or at room temperature dry naturally.
I. remove desaccharification surface starch, evenly mixing particle diameter is 0.5mm, and 100g erythritol crystal particle gets final product.
Embodiment 3
A. get 95mL water and pour in the beaker of 500mL, be heated on the electric furnace about 90 ℃.Add 250 and freeze power gelatin 70g, be dissolved to solution and clarify fully, 90 ℃ water bath heat preservation.
B. get 90mL water in addition and pour in the beaker of 500mL, on electric furnace, be heated to 85 ℃.Add 9g Green's Si moral
CF-130B pectolysis in hot water; Add the 17g white granulated sugar again, continue stirring until dissolving fully.
C. get 120mL water again and pour in the beaker of 2000mL, adding 42DE type solid content is that 80% glucose syrup 50g, 75% 500 type oligoisomaltose 255g and white granulated sugar 420g melt are opened, boil to the solution solid content be 85%.
D. above-mentioned B solution is added in the C solution, fully stirs, boil to the solution solid content be 82%.
E. D solution is cooled to 100 ℃, adds the gelatin A solution of above-mentioned clarification while stirring.
F. let massecuite cool off naturally, when the massecuite temperature was cooled to 85～90 ℃, adding concentration earlier was that 50% citric acid solution 18mL regulates the pH value to 3.3-3.5, adds the concentrated orange juice 10mL of essence 1g, an amount of pigment and concentration 55% again.
G. be in harmonious proportion finish after, the massecuite ultimate density is 75%, being not less than under 85 ℃ the condition, is poured into rapidly in the starch mould.2 hours laggard baking ovens of room temperature held.
H.30-32 ℃ down dry 12-16 hour, or at room temperature dry naturally.
I. remove desaccharification surface starch, evenly mixing particle diameter is 1.5mm, and 80g erythritol crystal particle gets final product.
Claims (3)
1. functional gel candy adopts following raw material components and percentage by weight 250 to freeze power A type gelatin 5～6.5%, Green's Si moral
CF-130B pectin 0.5～1%, white granulated sugar 33～37%, 75% oligoisomaltose, 500 types 17～26%, water 23～26%, HFCS 2～7.5%, citric acid 1.25～1.7%, essence 0.06～0.1%, concentrated orange juice 0～1.25%, erythritol crystal particle 5～10%, pigment is an amount of.
2. functional gel candy according to claim 1 is characterized in that the weight percent content of said raw material components is: 75% oligoisomaltose, 500 types 20～24%, HFCS 4～6%, erythritol crystal particle 5～10%.
3. functional gel candy according to claim 1, its erythritol crystal granular size is: particle diameter 0.2～0.5mm.
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| Application Number | Priority Date | Filing Date | Title |
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| CN2010102976693A CN102415465A (en) | 2010-09-26 | 2010-09-26 | Preparation method of bifidus factor QQ candy containing erythritol |
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| CN2010102976693A CN102415465A (en) | 2010-09-26 | 2010-09-26 | Preparation method of bifidus factor QQ candy containing erythritol |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103749919A (en) * | 2013-12-27 | 2014-04-30 | 北京康比特体育科技股份有限公司 | Gel-type candy for refreshing mind and cooling brain and preparation method thereof |
| WO2015131995A1 (en) * | 2014-03-03 | 2015-09-11 | Raisio Nutrition Ltd | Serum cholesterol lowering edible product |
| CN105166256A (en) * | 2015-10-13 | 2015-12-23 | 同福碗粥股份有限公司 | LGI (Low Glycemic Index) candy and production method |
| US10238603B2 (en) * | 2014-09-11 | 2019-03-26 | Gelita Ag | Gelatin/pectin particles |
| CN110167362A (en) * | 2017-01-04 | 2019-08-23 | 健美生实验室有限公司 | Oligoisomaltose prebiotic preparation |
| US10695313B2 (en) | 2013-07-05 | 2020-06-30 | Raisio Nutrition Ltd | Edible composition suitable for lowering serum cholesterol |
| CN112841376A (en) * | 2021-01-25 | 2021-05-28 | 保龄宝生物股份有限公司 | Soft sweet containing erythritol and preparation method thereof |
| CN115444060A (en) * | 2022-08-25 | 2022-12-09 | 衡阳周福记食品有限公司 | Preparation method of functional fruity acid Q sugar |
-
2010
- 2010-09-26 CN CN2010102976693A patent/CN102415465A/en active Pending
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US10695313B2 (en) | 2013-07-05 | 2020-06-30 | Raisio Nutrition Ltd | Edible composition suitable for lowering serum cholesterol |
| US11771674B2 (en) | 2013-07-05 | 2023-10-03 | Raisio Nutrition Ltd | Edible composition suitable for lowering serum cholesterol |
| CN103749919A (en) * | 2013-12-27 | 2014-04-30 | 北京康比特体育科技股份有限公司 | Gel-type candy for refreshing mind and cooling brain and preparation method thereof |
| CN103749919B (en) * | 2013-12-27 | 2015-04-22 | 北京康比特体育科技股份有限公司 | Gel-type candy for refreshing mind and cooling brain and preparation method thereof |
| WO2015131995A1 (en) * | 2014-03-03 | 2015-09-11 | Raisio Nutrition Ltd | Serum cholesterol lowering edible product |
| US10532060B2 (en) | 2014-03-03 | 2020-01-14 | Raisio Nutrition Ltd. | Serum cholesterol lowering edible product |
| US10238603B2 (en) * | 2014-09-11 | 2019-03-26 | Gelita Ag | Gelatin/pectin particles |
| CN105166256A (en) * | 2015-10-13 | 2015-12-23 | 同福碗粥股份有限公司 | LGI (Low Glycemic Index) candy and production method |
| CN110167362A (en) * | 2017-01-04 | 2019-08-23 | 健美生实验室有限公司 | Oligoisomaltose prebiotic preparation |
| CN112841376A (en) * | 2021-01-25 | 2021-05-28 | 保龄宝生物股份有限公司 | Soft sweet containing erythritol and preparation method thereof |
| CN115444060A (en) * | 2022-08-25 | 2022-12-09 | 衡阳周福记食品有限公司 | Preparation method of functional fruity acid Q sugar |
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Application publication date: 20120418 |