CN102919481A - Candy rich in dietary fiber - Google Patents
Candy rich in dietary fiber Download PDFInfo
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- CN102919481A CN102919481A CN2012104596787A CN201210459678A CN102919481A CN 102919481 A CN102919481 A CN 102919481A CN 2012104596787 A CN2012104596787 A CN 2012104596787A CN 201210459678 A CN201210459678 A CN 201210459678A CN 102919481 A CN102919481 A CN 102919481A
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Abstract
The invention relates to a candy product rich in dietary fiber. The candy comprises 30-70% of biological cellulose by weight percentage. By using the biological cellulose as dietary fiber, the candy rich in dietary fiber has the advantages of high purity, good taste and good biocompatibility. The candy product prepared is convenient to eat, numerous in variety, high in nutritive value, contains less sugar and fat, is beneficial to digestion, and is high in market acceptability.
Description
Technical field
The present invention relates to a kind of food product, specifically relate to a kind of confectionary products.
Background technology
1998, the concept of U.S. cereal chemistry association (AACC) evaluation dietary fiber was: " dietary fiber is not digested absorption in the human small intestine, and plant edible part or the similar thing of carbohydrate that can all or part ofly be fermented at large intestine ".Western developed country is just set about research and development to dietary fiber as far back as 20 century 70s, and American and Britain, moral, method have formed certain industry size, and occupy a tiny space at food products market.The Japan's later stage eighties, the beverage that utilizes soluble dietary fiber to make comprises that soda, lactic acid drink and fruit juice etc., the dietary fiber of having studied mainly contain 6 large classes abroad: cereal, beans, fruits and vegetables, microbial polysaccharide and other natural fibers and synthetic, semisynthetic fibre, and such as plant cellulose, microcrystalline cellulose etc.
Biology cellulose (biocellulose, claim again bacteria cellulose) typically refer under different condition, by synthetic cellulosic general designation such as certain microorganism in acetic acid Pseudomonas (Acetobacter), Agrobacterium (Agrobacterium), rhizobium (Rhizobium) and the Sarcina (Sarcina) etc.Compare with native cellulose, it has the advantageous properties such as high-purity, high-crystallinity, high polymerization degree, high retentiveness and high rehydration.Be widely used in every field.The production of biology cellulose, normally with microbial inoculants such as acetic acid Pseudomonas in the culture medium that is rich in the nutritional labelings such as nitrogenous source and carbon source, in 20-30 ℃ of lower static fermentation 5-10 days, can obtain translucent biology cellulose film on the surface of liquid culture medium.Biology cellulose is applied in the food industry, and modal product namely is the coconut palm fruit, and usually with the main component of coconut water as culture medium, its form and mouthfeel exactly like again fruit pulp for it, therefore is named as " coconut palm fruit ".Coconut palm really is generally white or milky translucent gels product, and mouthfeel is sharp and clear, is usually used in beverage, dairy products, jellies products.Coconut palm really is a kind of high-quality dietary fiber of pure natural, and is low in calories, do not contain cholesterol, and human body is had obvious physiological regulation function.It has high chewiness, and mouthfeel is sharp and clear, exquisiteness and high resilience is subject to consumers in general's favor.And the coconut palm fruit structure after the fermentation moulding is stable, and retentiveness is strong, and very strong acidproof, heat resistance are arranged, even also can not dissolve under hot conditions, has good processing characteristics.
Summary of the invention
The purpose of this invention is to provide a kind of confectionary products that is rich in dietary fiber, it contains the biology cellulose of percentage by weight 30 ~ 70%.Adopt biology cellulose as dietary fiber, have advantages of that purity is high, mouthfeel good, good biocompatibility.Utilize its confectionary products of making, instant, numerous in variety, be of high nutritive value, sugary, lean, be beneficial to digestion, and the market acceptance is high.
Biology cellulose is transparent gel-form, and tunning can be the film of 3-8cm thickness.When adding it in candy, the shape that it can be cut into small pieces directly adds in the candy with sandwich form; Also can with it drying and crushing powdering, disperse to add in the candy.Described candy can be the candy kind of various ways, and such as hard candy, jelly work, chewing gum, penuche, butterscotch, butterfat candy, pressed candy, gel candy or aerated candy etc., its preparation method is prior art.
Further, biology cellulose is space network, and its water content can reach 95%, utilizes pressure then moisture removal wherein can be immersed in the solution that contains sweetener, namely can be made into the biology cellulose that contains sweetener.Make it have better mouthfeel.Sweetener can be selected from one or more the mixing in sucrose, white granulated sugar, Aspartame, maltose, xylitol, sorbierite, sweet mellow wine, maltitol, lactitol, isomalt, FOS, xylo-oligosaccharide, galactooligosaccharide, oligoisomaltose, stachyose, lactulose, milk ketose, the low shitosan.
Usually candy is infusion after being mixed by white granulated sugar, sucrose, starch syrup etc., makes after then cooling curing.And different according to the kind of candy, can also contain other sweeteners, emulsifying agent, blowing agent, surfactant, antioxidant, spices and essence, condensed milk, milk powder, chocolate powder, cream, hydrogenated vegetable oil, cocoa butter, menthol etc. in the candy.
The present invention also further provides a kind of confectionary products, and the sugariness of the sweetener that the sugariness of the sweetener that described candy is contained and biology cellulose are contained is different.Can adopt two kinds of different sweeteners of sugariness, what a kind of sugariness was higher enters biology cellulose inside after soaking; A kind of sugariness is lower makes candy after being used for mixing with biology cellulose; The confectionary products that obtains like this has dual mouthfeel in mouthfeel, the consumer is when edible, what at first experience is the lower mouthfeel of sugariness of candy itself, experience with that the higher mouthfeel of sugariness in the biology cellulose, and biology cellulose also has slow releasing function to wherein contained sweetener, and thus obtained confectionary products has better mouthfeel.
For further complementary diets fiber, candy of the present invention can also add other a small amount of celluloses in the preparation, such as microcrystalline cellulose, HPMC, methylcellulose, hydroxyprolyl-methylcellulose and/or carboxymethyl cellulose etc.
The preparation method of candy of the present invention when being sandwich form, cuts into biology cellulose the bulk of 1cm * 1cm, according to the preparation method of comfit block biology cellulose is wrapped in the candy and makes.When being discrete form, with the biology cellulose press dewatering, oven dry is crushed to the 40-100 order, makes the biology cellulose of powdery; The biology cellulose of powdery added in the syrup mix, be prepared into candy according to the preparation method of candy.Wherein the fermentation preparation of biology cellulose and cutting or breaking method are prior art.Do not repeat them here.
The specific embodiment
Below in conjunction with embodiment, the specific embodiment of the present invention is described in further detail.Following examples are used for explanation the present invention, but are not used for limiting the scope of the invention.
Contain the preparation of the biology cellulose of sweetener:
Take coconut water as culture medium, the acetobacter xylinum seed liquor that inoculation has activated, inoculum concentration 8%, in 30 ℃ of lower tray static culture 7 days, make the biology cellulose gel mould, after the Separation of Solid and Liquid, be that the culture medium that adheres to is removed in washing in the sodium hydroxide solution of 1M with gel mould in concentration, repeatedly clean 3 times with deionized water again, by mechanical compress make the water content of gel mould be reduced to 30% and below, it is immersed in the solution that contains sweetener, and soak time 1 day to 3 days becomes its machine cuts the blocky-shaped particle of 1cm * 1cm again.
Perhaps again by mechanical compress make the water content of gel mould be reduced to 60% and below, under 50-60 ℃ condition, dry again to water content and be lower than 5%, be crushed to again the 40-100 order, make the biology cellulose of powdery.
Also can be omitted in the step of soaking in the sweetener soln, make the biology cellulose that does not contain sweetener.
Embodiment 1:
Preparation does not contain the block biology cellulose of sweetener as stated above;
The water that the molasses element of getting food starch, the parts by weight 0.5 of white granulated sugar, the parts by weight 5 of mass fraction 20 adds weight umber 100 places in the container and mixes, the heating infusion, stir, pour the block biology cellulose of parts by weight 50 into, continue infusion, stir, pour into to cool off in the mould and make the comfit that contains biology cellulose.Water reduction rate is 40 ~ 50% in the infusion process, contains biology cellulose about 50% in the confectionary products of making.
Embodiment 2:
Preparation does not contain the powdery biology cellulose of sweetener as stated above;
The water that the xylitol of getting maltose, the parts by weight 0.5 of starch syrup, the parts by weight 5 of mass fraction 30 adds weight umber 100 places in the container and mixes, the heating infusion, stir, pour the jelly powder of parts by weight 20 and the powdery biology cellulose of parts by weight 40 into, continue infusion, add again proper amount of edible pigment, proper amount of edible essence, stir, pour into to cool off in the mould and make the jelly work that contains biology cellulose.Water reduction rate is 40 ~ 50% in the infusion process, contains biology cellulose about 40% in the confectionary products of making.
Embodiment 3:
Preparation contains the block biology cellulose of sweetener as stated above; Contained sweetener is high about the 200 times Aspartame of the general sugared sugariness of sweetness ratio;
The water that the condensed milk of getting starch syrup, the parts by weight 5 of sucrose, the parts by weight 10 of mass fraction 30 adds weight umber 100 places in the container and mixes, the heating infusion, stir, pour the block biology cellulose of parts by weight 70 into, continue infusion, stir, pour into to cool off in the mould and make the comfit that contains biology cellulose.Water reduction rate is 40 ~ 50% in the infusion process, contains biology cellulose about 54% in the confectionary products of making.
The confectionary products of the present embodiment includes the block biology cellulose that contains Aspartame, what the consumer had first when edible is the mouthfeel of outer syrup, then experience the biology cellulose that mouthfeel is smooth, toughness is very strong sandwich, be attended by simultaneously the higher sugariness sensation of Aspartame of slow release.Make the mouthfeel of confectionary products more be rich in level.Aspartame is extremely labile sweetener under a kind of high temperature simultaneously; so in traditional infusion sugaring or thermophilic digestion sugar refining technology, be difficult to add Aspartame; confectionary products of the present invention is by firmly locking it in space network of biology cellulose; not only play the effect of sweet taste slowly-releasing, also played simultaneously its not resolvent effect in preparation process of protection.
Embodiment 4:
Preparation contains the powdery biology cellulose of sweetener as stated above; Described sweetener is that sugariness is the xylitol of 1.2 times of sucrose sweetness.
The converted starch of parts by weight 10 is water-soluble, the gelinite of formation network structure; Add the stachyose (sugariness be sucrose 22%) of parts by weight 80 and the water of parts by weight 100, be preheated to 82 ℃, the powdery biology cellulose that adds parts by weight 60 mixes, then mixture is sent into high steam equipment and carried out infusion, the control temperature is about 138 ℃, adds proper amount of edible pigment, proper amount of edible essence and citric acid, mix, water mold forming, in 52 ℃ of lower dry 36h, make the sugar-free starch jelly that contains biology cellulose.Water reduction rate is 40 ~ 50% in the infusion process, contains biology cellulose about 48% in the confectionary products of making.
The confectionary products of the present embodiment includes the powdery biology cellulose that contains xylitol, its dispersion in confectionary products is more even, so that the consumer discharges different sugarinesses by slowly chewing when edible, and is uniformly dispersed in the oral cavity, make the mouthfeel of confectionary products more be rich in level.Contained xylitol and the stachyose of the confectionary products of the present embodiment is the carbohydrate that indigestion absorbs in human body simultaneously, is sugarfree foods.
Embodiment 5:
On the basis of embodiment 2, add again the microcrystalline cellulose of parts by weight 5 when adding biology cellulose, improve the dietary fiber content in the confectionary products.
The above only is preferred embodiment of the present invention; should be pointed out that for those skilled in the art, under the prerequisite that does not break away from the technology of the present invention principle; can also make some improvements and modifications, these improvements and modifications also should be considered as protection scope of the present invention.
Claims (10)
1. a candy that is rich in dietary fiber is characterized in that: the biology cellulose that contains percentage by weight 30 ~ 70% in the described candy.
2. candy according to claim 1, it is characterized in that: the form that contains biology cellulose in the described candy is sandwich form.
3. candy according to claim 1, it is characterized in that: the form that contains biology cellulose in the described candy is homodisperse particle form.
4. each described candy is characterized in that: contain sweetener in the described biology cellulose according to claim 1-3.
5. candy according to claim 4 is characterized in that: also contain one or more in sweetener, emulsifying agent, blowing agent, surfactant, antioxidant, spices and essence, condensed milk, milk powder, chocolate powder, cream, hydrogenated vegetable oil, cocoa butter, the menthol in the described candy.
6. candy according to claim 5 is characterized in that: in the described candy in the sugariness of contained sweetener and the biology cellulose sugariness of contained sweetener different.
7. each described candy is characterized in that: also contain microcrystalline cellulose, HPMC, methylcellulose, hydroxyprolyl-methylcellulose and/or carboxymethyl cellulose in the described candy according to claim 1-6.
8. candy according to claim 1, it is characterized in that: described candy is hard candy, jelly work, chewing gum, penuche, butterscotch, butterfat candy, pressed candy, gel candy or aerated candy.
9. the preparation method of candy claimed in claim 2 is characterized in that: biology cellulose is cut into the bulk of 1cm * 1cm, according to the preparation method of comfit block biology cellulose is wrapped in the candy and makes.
10. the preparation method of candy claimed in claim 3 is characterized in that: with the biology cellulose press dewatering, dry, be crushed to the 40-100 order, make the biology cellulose of powdery; The biology cellulose of powdery added in the syrup mix, be prepared into candy according to the preparation method of candy.
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| CN2012104596787A CN102919481B (en) | 2012-11-15 | 2012-11-15 | Candy rich in dietary fiber |
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| CN2012104596787A CN102919481B (en) | 2012-11-15 | 2012-11-15 | Candy rich in dietary fiber |
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Cited By (9)
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|---|---|---|---|---|
| CN104431666A (en) * | 2013-09-16 | 2015-03-25 | 渤海大学 | Preparation method of corn bran dietary fiber gel food |
| JP2015073501A (en) * | 2013-10-10 | 2015-04-20 | 三栄源エフ・エフ・アイ株式会社 | Agent for improving aftertaste feeling of sweetness of sweetener having high degree of sweetness and method for improving aftertaste feeling of sweetness |
| CN104970175A (en) * | 2015-08-02 | 2015-10-14 | 冯乐东 | Health candy |
| CN105941790A (en) * | 2016-04-29 | 2016-09-21 | 安徽恋尚你食品有限公司 | Moringa candies made from freeze-dried tender moringa leaves and preparation method thereof |
| CN108157569A (en) * | 2018-02-06 | 2018-06-15 | 山东圣海保健品有限公司 | Water-soluble dietary fiber gel candy low in calories and preparation method thereof |
| CN108464383A (en) * | 2018-02-11 | 2018-08-31 | 泰兴市东圣生物科技有限公司 | A kind of chewing gum and preparation method thereof |
| CN110122640A (en) * | 2019-06-24 | 2019-08-16 | 王士学 | A kind of Yellow Fructus Gardeniae soft sweets with health role and preparation method thereof |
| CN111789181A (en) * | 2020-07-17 | 2020-10-20 | 广东雅和生物科技有限公司 | Candy and preparation method thereof |
| CN113317380A (en) * | 2021-06-28 | 2021-08-31 | 山东星光首创生物科技有限公司 | Low-sugar high-fiber sandwich chocolate and preparation method thereof |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104431666A (en) * | 2013-09-16 | 2015-03-25 | 渤海大学 | Preparation method of corn bran dietary fiber gel food |
| CN104431666B (en) * | 2013-09-16 | 2017-08-25 | 渤海大学 | A kind of preparation method of cmaize peel food fibre gel food |
| JP2015073501A (en) * | 2013-10-10 | 2015-04-20 | 三栄源エフ・エフ・アイ株式会社 | Agent for improving aftertaste feeling of sweetness of sweetener having high degree of sweetness and method for improving aftertaste feeling of sweetness |
| CN104970175A (en) * | 2015-08-02 | 2015-10-14 | 冯乐东 | Health candy |
| CN105941790A (en) * | 2016-04-29 | 2016-09-21 | 安徽恋尚你食品有限公司 | Moringa candies made from freeze-dried tender moringa leaves and preparation method thereof |
| CN108157569A (en) * | 2018-02-06 | 2018-06-15 | 山东圣海保健品有限公司 | Water-soluble dietary fiber gel candy low in calories and preparation method thereof |
| CN108464383A (en) * | 2018-02-11 | 2018-08-31 | 泰兴市东圣生物科技有限公司 | A kind of chewing gum and preparation method thereof |
| CN110122640A (en) * | 2019-06-24 | 2019-08-16 | 王士学 | A kind of Yellow Fructus Gardeniae soft sweets with health role and preparation method thereof |
| CN111789181A (en) * | 2020-07-17 | 2020-10-20 | 广东雅和生物科技有限公司 | Candy and preparation method thereof |
| CN113317380A (en) * | 2021-06-28 | 2021-08-31 | 山东星光首创生物科技有限公司 | Low-sugar high-fiber sandwich chocolate and preparation method thereof |
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| CN102919481B (en) | 2013-12-04 |
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