CN102669380B - 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 peanut brittle of a kind of low sugariness energy slow-release and preparation method thereof.

Background technology

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

The sucrose adding in tradition peanut brittle formula and glucose content are conventionally up to 60%, and not only sugariness is high, after consumer is edible, are easy to cause that blood sugar raises, 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 consumer starts to pay close attention to 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 object of the invention is for overcoming the deficiencies in the prior art, and provide peanut brittle of a kind of low sugariness energy slow-release and preparation method thereof, this peanut brittle selects isomaltoketose and high maltose syrup as the main sweetener of peanut brittle source, greatly reduce product sweetness, make 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 peanut brittle for low sugariness energy slow-release, comprises by the raw material of following weight parts through stirring off, stir, roll, moulding makes:

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 preparation method for the 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) by formula rate, add edible vegetable oil, converted starch, salt stirring and dissolving, continue heating infusion;

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

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

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

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

Advantage of the present invention is:

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

In the every 100g of this product, contain the isomaltoketose over 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 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 isomaltoketose and high maltose syrup as sweetener main source, replace sucrose and glucose used in traditional peanut brittle formula completely, the sweetness value of isomaltoketose only has 46% of sucrose, the sweetness value of high maltose syrup only has 50% of sucrose, and the total reducing sugar amount of this product is lower than 40%, far below traditional peanut brittle formula 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:

In tradition peanut brittle, add sucrose and glucose as the main source of sweet taste, sucrose and glucose are easy to by the microorganism in oral cavity and enzyme institute's metabolism and decomposition, and the acid ingredient in product easily causes carious tooth.The isomaltoketose using in this formula for a product is because be isomerized sugar, can be by the microorganism in oral cavity and enzyme institute's metabolism or decomposition, after only having the small intestine of arrival, just understand digested absorption, in 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 peanut brittle can suppress pH in oral cavity and, lower than 5.5, reach the effect of caries prevention.Therefore in peanut brittle formula, add isomaltoketose substituting saccharose and originate as sweet taste, can reduce carious tooth risk, be particularly suitable for children edible.

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 only has 1/5 of sucrose, isomaltoketose digests slowly in vivo, sucrose and the isomaltoketose of picked-up equivalent, the time that isomaltoketose is digested and assimilated completely in human body is five times of sucrose, the isomaltoketose that this product is used has the function that energy slowly discharges, its superiority is to be not easy to cause sense of fatigue, conventionally sense of fatigue is all to cause because blood sugar declines, the digestion process in vivo of isomaltoketose, can promote body fat metabolism, change energy into, lasting energy supply is provided and maintains the stable of blood sugar.

Accompanying drawing explanation

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

The specific embodiment

By embodiment given below, can further clearly understand content of the present invention, but they not limitation of the invention.

Embodiment 1:

A preparation method for the 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 heating infusion;

(4) when syrup infusion is when 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 while hot mould into, with waddy, roll solid, naturally cooling;

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

Embodiment 2:

A preparation method for the 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 heating infusion;

(4) when syrup infusion is when 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 while hot mould into, with waddy, roll solid, naturally cooling;

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

Converted starch described in above-described embodiment is a kind of in acetic acid esterified converted starch, oxidized starch, Phosphation converted starch.

Claims (2)

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

Blanched peanut 80

Sesame 4

Isomaltoketose 40

Pure water 20

High maltose syrup 20

Converted starch 1

Edible vegetable oil 0.5

Salt 0.1.

2. a kind of peanut brittle of low sugariness energy slow-release according to claim 1, is characterized in that: adopt the method comprising the steps to make:

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

(4) when syrup infusion is during to 148 ℃ of temperature, stop heating;

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

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

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

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