CN102669380A - Low-sweetness energy slow-release peanut sugar and preparation method of low-sweetness energy slow-release peanut sugar - Google Patents

Abstract

The invention discloses low-sweetness energy slow-release peanut sugar and a preparation method of the low-sweetness energy slow-release peanut sugar. The low-sweetness energy slow-release peanut sugar comprises the following ingredients in parts by weight through the steps of sugar boiling, stirring, milling and forming: 70 to 90 parts of peeled peanut kernels and sesame, 30 to 60 parts of isomaltulose, 5 to 20 parts of pure water, 0 to 20 parts of cane sugar, 20 to 60 parts of high maltose syrup, 1 t o 5 parts modified starch, 0.5 to 2 parts of edible oil and 0.1 to 0.5 part of common salt. The isomaltulose and the high maltose syrup are adopted as major sweetening agent resources, and the product sweetness is greatly reduced, so the product has the characteristics of agreeable sweetness, crystal and loose structures and melt-in-the-mouth texture, in addition, the great fluctuation of the blood sugar cannot be easily caused by the product, the sugar content is lower than 40 percent, the sweetness is reduced by 40 percent though being compared with that of the traditional peanut sugar, saprodontia can be reduced, and the continuous and slow energy release can be realized.

Description

Peanut brittle of a kind of low sugariness energy slow-release and preparation method thereof

Technical field

The present invention relates to food, specifically is peanut brittle of a kind of low sugariness energy slow-release and preparation method thereof.

Background technology

The tradition peanut brittle selects for use batchings such as clean shelled peanut, sucrose, liquid glucose slurry to be raw material, processes through boiling moulded section.Peanut brittle is fragrant and sweet crisp, and is inexpensive, is one of food of extremely liking of consumers in general.

Sucrose that is added in the tradition peanut brittle prescription and glucose content are usually up to 60%, and not only sugariness is high, are easy to cause that blood sugar raises after the consumer is edible, and peanut belongs to the higher raw-food material of fat content, and calorie value is higher.

Along with living standards of the people improve, more consumers begins to pay close attention to the food health problem, to high sugared, higher fatty acid and phitosite careful selection, and tends to select low sugar, low fat and healthy food low in calories.

Summary of the invention

The objective of the invention is for overcoming the deficiency of prior art; And peanut brittle of a kind of low sugariness energy slow-release and preparation method thereof is provided; This peanut brittle selects for use isomaltoketose and high maltose syrup as the main sweetener of peanut brittle source, greatly reduces product sweetness, makes that its goods are agreeably sweet, structure is loose, just melt in the mouth; Sweetness ratio tradition peanut brittle reduces by 40%, also has the characteristic that reduces carious tooth and sustainable slowly-releasing energy simultaneously.

The technical scheme that realizes the object of the invention is:

A kind of peanut brittle of low sugariness energy slow-release, comprise by the raw material of following weight portion through stir off, stir, roll, moulding processes:

Blanched peanut, sesame 70-90

Isomaltoketose 30-60

Pure water 5-20

Sucrose 0-20

High maltose syrup 20-60

Converted starch 1-5

Edible oil 0.5-2

Salt 0.1-0.5.

A kind of preparation method of peanut brittle of low sugariness energy slow-release comprises the steps:

(1) weighing: get isomaltoketose by formula rate, pure water, high maltose syrup;

(2) above-mentioned material is put into pot and mix, be heated to boiling, infusion is to 120-125 ℃;

(3) press formula rate and add edible vegetable oil, converted starch, salt stirring and dissolving, continue the heating infusion;

(4) when syrup infusion to temperature is more than 148 ℃, stop heating;

(5) pour blanched peanut and sesame into by formula rate, do not stop to stir-fry fast evenly;

(6) pour mould while hot into, roll with waddy solid, naturally the cooling;

(7) cooling back excision forming, the packing warehouse-in.

Advantage of the present invention is:

(1) this product is difficult for causing fluctuating widely of blood sugar:

Contain isomaltoketose among the every 100g of this product above 20g; Isomaltoketose not only itself has low G.I value (glycemic index) and I.I value (insulin index), and more magical effect is that it can stabilize increasing of the picked-up blood glucose value that brings of other food and insulin secretion level.Isomaltoketose in the product of the present invention can suppress the blood glucose value fluctuation in absorption person's body effectively.

(2) this product sugar content is lower than 40%, and sweetness ratio tradition peanut brittle reduces by 40%:

This product selects for use isomaltoketose and high maltose syrup as the sweetener main source, replaces used sucrose and glucose in traditional peanut brittle prescription fully, and the sweetness value of isomaltoketose has only 46% of sucrose; The sweetness value of high maltose syrup has only 50% of sucrose; And the total reducing sugar amount of this product is lower than 40%, far below traditional peanut brittle prescription sugar content up to 60% ratio, comprehensively through calculating; This product sweetness reduces by 40% than traditional peanut brittle, really reaches low sweetness level.

(3) this product can reduce carious tooth:

Add sucrose and the glucose main source as sweet taste in the tradition peanut brittle, sucrose and glucose are easy to by the microorganism in the oral cavity and enzyme institute's metabolism and decomposition, and the acid ingredient in the product causes carious tooth easily.Employed isomaltoketose is because be isomerized sugar in this formula for a product, can be by the microorganism in the oral cavity and enzyme institute's metabolism or decomposition, and have only just to understand behind the small intestine of arrival and digested and assimilated; In the oral cavity, can not produce acid and glucan; Can not cause decayed tooth, not only itself can not cause carious tooth, and even more important thing is; Isomaltoketose in the peanut brittle can suppress that pH is lower than 5.5 in the oral cavity, reaches the effect of caries prevention.Therefore add the isomaltoketose substituting saccharose in the peanut brittle prescription and originate, can reduce the carious tooth risk, be particularly suitable for children and eat as sweet taste.

4, the sustainable slowly-releasing energy of this product:

Sucrose has identical calorie value (4.4Kcal/g) with isomaltoketose, and the speed of digesting and assimilating of isomaltoketose has only 1/5 of sucrose, and isomaltoketose digests slowly in vivo; The sucrose and the isomaltoketose of picked-up equivalent, the time that isomaltoketose is absorbed by catapepsis in human body is five times of sucrose, the isomaltoketose that this product uses has the function that energy slowly discharges; Its superiority is to be not easy to cause sense of fatigue; Usually sense of fatigue all is that the digestion process in vivo of isomaltoketose can promote the body fat metabolism because blood sugar decline causes; Change energy into, lasting energy supply is provided and keeps the stable of blood sugar.

Description of drawings

Fig. 1 is peanut brittle preparation method's of the present invention process chart.

The specific embodiment

Can further clearly understand content of the present invention through embodiment given below, but they not to qualification of the present invention.

Embodiment 1:

A kind of preparation method of peanut brittle of low sugariness energy slow-release comprises the steps:

(1) weighing: get 40 kilograms of isomaltoketoses, 20 kilograms of pure water, 20 kilograms of high maltose syrups;

(2) above-mentioned material is put into pot and mix, be heated to boiling, infusion to 120 ℃;

(3) add 0.5 kilogram of edible vegetable oil, 1 kilogram of converted starch, 0.1 kilogram of stirring and dissolving of salt, continue the heating infusion;

(4) when syrup infusion to temperature is more than 148 ℃, stop heating;

(5) pour 80 kilograms of blanched peanuts into, 4 kilograms of sesames do not stop to stir-fry fast evenly;

(6) pour mould while hot into, roll with waddy solid, naturally the cooling;

(7) cooling back excision forming, the packing warehouse-in.

Embodiment 2:

A kind of preparation method of peanut brittle of low sugariness energy slow-release comprises the steps:

(1) weighing: get 30 kilograms of isomaltoketoses, 18 kilograms of pure water, 1 kilogram of sucrose, 30 kilograms of high maltose syrups;

(2) above-mentioned material is put into pot and mix, be heated to boiling, infusion to 120 ℃;

(3) add 1.5 kilograms of edible vegetable oils, 2 kilograms of converted starches, 0.1 kilogram of stirring and dissolving of salt, continue the heating infusion;

(4) when syrup infusion to temperature is more than 148 ℃, stop heating;

(5) pour 70 kilograms of blanched peanuts into, 2 kilograms of sesames do not stop to stir-fry fast evenly;

(6) pour mould while hot into, roll with waddy solid, naturally the cooling;

(7) cooling back excision forming, the packing warehouse-in.

Converted starch described in the foregoing description is a kind of in acetic acid esterification converted starch, oxidized starch, the Phosphation converted starch.

Claims (2)

1. the peanut brittle of a low sugariness energy slow-release is characterized in that: it comprise following raw material by weight through stir off, stir, roll, moulding processes:

Blanched peanut, sesame 70-90

Isomaltoketose 30-60

Pure water 5-20

Sucrose 0-20

High maltose syrup 20-60

Converted starch 1-5

Edible oil 0.5-2

Salt 0.1-0.5;

Wherein: described blanched peanut and sesame amount ratio are: 20-35 ︰ 1.

2. the preparation method of the peanut brittle of the said a kind of low sugariness energy slow-release of claim 1 is characterized in that: comprise the steps:

(1) weighing: get isomaltoketose by formula rate, pure water, high maltose syrup;

(2) above-mentioned material is put into pot and mix, be heated to boiling, infusion is to 120-125 ℃;

(3) press formula rate and add edible vegetable oil, converted starch, salt stirring and dissolving, continue the heating infusion;

(4) when syrup infusion to temperature is more than 148 ℃, stop heating;

(5) pour blanched peanut and sesame into by formula rate, do not stop to stir-fry fast evenly;

(6) pour mould while hot into, roll with waddy solid, naturally the cooling;

(7) cooling back excision forming, the packing warehouse-in.