CN103027161A - Polybasic sugar alcohol and mushroom soft sweet, and its production method - Google Patents
Polybasic sugar alcohol and mushroom soft sweet, and its production method Download PDFInfo
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- CN103027161A CN103027161A CN2011102906178A CN201110290617A CN103027161A CN 103027161 A CN103027161 A CN 103027161A CN 2011102906178 A CN2011102906178 A CN 2011102906178A CN 201110290617 A CN201110290617 A CN 201110290617A CN 103027161 A CN103027161 A CN 103027161A
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Abstract
The invention discloses a polybasic sugar alcohol and mushroom soft sweet, and its production method. Polybasic sugar alcohol is combined with mushrooms, many nutritional components are provided, and a new approach for exploiting the mushrooms is simultaneously provided. The polybasic sugar alcohol and mushroom soft sweet comprises the following raw materials, by mass, 80-90% of the polybasic sugar alcohol, 9-15% of fresh mushroom and 1-3% of a thickening agent. The production method comprises the following steps: 1, fully dissolving the thickening agent in water; 2, cutting mushrooms to form blocks, and thoroughly boiling the mushroom blocks by water for later use; 3, commonly heating the material solution obtained in step 1 with the polybasic sugar alcohol to 100DEG C, adding the mushrooms, continuously boiling to 108DEG C, and maintaining for 0.5min; 4, casting the material solution obtained in step 3 into a die, naturally cooling for 10-15min, and carrying out demolding shaping; 5, orderly arranging sugar granules obtained after the demolding in a baking sieve in an adhesion prevention manner, and putting the sieve onto the grill of a baking barn; 6, heating to make the temperature in the baking barn reach 45-55DEG C, maintaining the temperature for 24h, and carrying out humidity elimination once each 2h; 7, heating to 55-65DEG C, maintaining for 24h, carrying out humidity elimination once each 2h, and cooling to room temperature in order to obtain the polybasic sugar alcohol and mushroom soft sweet, wherein the soft sweet is transparent or semi-transparent, and the mushrooms can be seen after cutting the soft sweet into blocks.
Description
Technical field
The present invention relates to a kind of multi-sugar alcohol mushroom soft sweets and production method thereof.
Background technology
Multi-sugar alcohol is the general name of a class functional sweetener, such as xylitol, maltitol, isomalt, wherein isomalt is defined as new resource food by the Ministry of Public Health, they have the sense of taste of sugar, and do not have the heat of simple sugars (such as sucrose), do not need insulin metabolism simultaneously yet.Multi-sugar alcohol is suitable for population and old man and child, is particularly suitable for fear of obesity and diabetic population.Along with improving constantly of modern life level, the obese people of China also is surprising speed increment, and the multi-sugar alcohol candy becomes is afraid of fat first-selection of liking to eat again sugared crowd.
Present polyalcohol candy mainly adopts polyalcohol sugar to be in harmonious proportion with components such as milk, fruit juice and processes, and nutritional labeling is simple, can not satisfy the demand of people's multiple nutritional components.
It is nutritious to pester, and delicious flavour is listed in the absorption of first-class food nutrition since ancient times.Mushroom is rich in 18 seed amino acids, and the composition of amino acid of protein is better than beef in some mushroom.Mushroom also contains multivitamin.All contain carrotene in a lot of mushrooms, can change vitamin A in human body, therefore mushroom also has the title of " vitamin A treasure-house ".
At present, the candy that does not also contain mushroom.
Summary of the invention
The present invention is in order to overcome weak point of the prior art, a kind of multi-sugar alcohol mushroom soft sweets and production method thereof to be provided, polyalcohol sugar is combined with mushroom, multiple nutritional components is provided, a kind of new approach being provided for the exploitation of mushroom is edible simultaneously.
The present invention is achieved through the following technical solutions:
A kind of multi-sugar alcohol mushroom soft sweets is characterized in that mainly be comprised of multi-sugar alcohol, fresh mushroom, thickener and flavor enhancement, by mass percentage: multi-sugar alcohol is 80%-90%, and fresh mushroom is 9%-15%, and thickener is 1%-3%.
Also contain flavor enhancement, described flavor enhancement can adopt at least a in acid, food coloring, the flavouring agent.
Described multi-sugar alcohol is at least a in maltitol, xylitol, isomalt, D-sorbite and the sweet mellow wine.
Described fresh mushroom is the Dual Mushroom mushroom.
A kind of production method of multi-sugar alcohol mushroom soft sweets is characterized in that, comprises the steps:
(1) gets thickener and water fully dissolves; The mass ratio of thickener and water is generally 1: 10.
(2) precook: the stripping and slicing water of will pestering is well-done stand-by;
(3) infusion: after the made feed liquid of step (1) and multi-sugar alcohol be heated to 100 ℃ jointly, mushroom in the step (2) is added, continue to endure to 108 ℃, keep half a minute;
(4) moulding: the feed liquid of step (3) is poured in the mould, naturally cool off stripping forming after 10-15 minute;
(5) code sieves added: the sugar grain after the demoulding is piled up neatly in the baking sieve, and prevented glutinous the company, be put on the grill of barn;
(6) kept 24 hours be warming up to 45 ℃-55 ℃ in barn after, every two hours hydrofuge once;
(7) be warming up to again 55 ℃-65 ℃ and kept 24 hours, every two hours hydrofuge once, moisture reaches 11%-12%, is cooled to room temperature again, shape of product is mushroom-shaped, sugared body is transparent or semitransparent, the mushroom stripping and slicing as seen.
(8) packing: will select the qualified packing of product.
Before step (4) moulding, in the feed liquid that step (3) obtains, add at least a in acid, food coloring, the flavouring agent.
Acid among the present invention in the flavor enhancement is one or both or the two or more combination in malic acid, citric acid, natrium citricum, the lactic acid, can the different tart flavour of furnishing according to different crowds.Pigment can add by standard as required, to increase product color.Flavouring agent comes flavouring hyperchromic by natural edible essence or synthetic flavoring essence.But the present invention does not preferably add any flavor enhancement, emphasizes and give prominence to the distinctive naturally simple and elegant faint scent of mushroom.
The preferred maltitol of multi-sugar alcohol and xylitol among the present invention because these two kinds of materials have the effect that relaxes bowel, borborygmus even diarrhoea may occur after excessive the eating, and this belongs to normal phenomenon, reduce amount or stop edible rear symptom Lock-out.
The present invention has following technique effect:
Soft sweets of the present invention combine multi-sugar alcohol and mushroom by rational proportioning, the multiple nutritional components of needed by human body is provided, and have kept local flavor and the nutritional labeling of mushroom, and a kind of new approach is provided for the exploitation of mushroom is edible.And preparation method is simple, realizes easily.
The specific embodiment
The present invention is described in detail below in conjunction with specific embodiment.
Embodiment 1
Prescription: 14 kilograms of maltitols, 1 kilogram of xylitol, 1.5 kilograms in Dual Mushroom mushroom, carragheen 250 grams, 2.5 kilograms in water.
The preparation method:
(1) carragheen and the water of getting formula ratio fully dissolve;
(2) precook: water was well-done stand-by after the Dual Mushroom mushroom was cleaned stripping and slicing;
(3) infusion: after the made feed liquid of step (1) and maltitol, xylitol be heated to 100 ℃ jointly, the Dual Mushroom mushroom that step (2) is well-done added, and continues to endure to 108 ℃, keeps half a minute;
(4) moulding: the feed liquid that step (3) is endured pours in the mould, naturally cools off stripping forming after 10-15 minute;
(5) code sieve is added: the sugar grain after the demoulding is piled up neat in the baking sieve, and prevented glutinous the company, be put on the grill of barn, in the code sieve process the incomplete sugar grain of form is rejected;
(6) kept 24 hours be warming up to 45 ℃-55 ℃ in barn after, every two hours hydrofuge once;
(7) be warming up to again 55 ℃-65 ℃ and kept 24 hours, every two hours hydrofuge once, moisture reaches 11%-12%, is cooled to room temperature again, shape of product is mushroom-shaped, sugared body is transparent or semitransparent, the mushroom stripping and slicing as seen;
(7) packing: will select the qualified packing of product.
Embodiment 2
Prescription: 14 kilograms of maltitols, 0.5 kilogram of xylitol, 0.5 kilogram of isomalt, 1.5 kilograms in Dual Mushroom mushroom, carragheen 300 grams, 3 kilograms in water.
The preparation method:
(1) carragheen and the water of getting formula ratio fully dissolve;
(2) precook: water was well-done stand-by after the Dual Mushroom mushroom was cleaned stripping and slicing;
(3) infusion: after the made feed liquid of step (1) and maltitol, xylitol, isomalt be heated to 100 ℃ jointly, the Dual Mushroom mushroom that step (2) is well-done added, and continues to endure to 108 ℃, keeps half a minute;
(4) moulding: the feed liquid that step (3) is endured pours in the mould, naturally cools off stripping forming after 10-15 minute;
(5) code sieve is added: the sugar grain after the demoulding is piled up neat in the baking sieve, and prevented glutinous the company, be put on the grill of barn, in the code sieve process the incomplete sugar grain of form is rejected;
(6) kept 24 hours after in barn, being warming up to 45 ℃-55 ℃, during every two hours hydrofuge is once;
(7) be warming up to again 55 ℃-65 ℃ and kept 24 hours, during every two hours hydrofuge once, moisture reaches 11%-12%, is cooled to room temperature again, shape of product is mushroom-shaped, sugared body is transparent or semitransparent, the mushroom stripping and slicing as seen;
(7) packing: will select the qualified packing of product.
Embodiment 3
Prescription: 14 kilograms of maltitols, 1 kilogram of xylitol, 1.5 kilograms in Dual Mushroom mushroom, carragheen 250 grams, 2.5 kilograms in water, malic acid 100 grams, citric acid 50 grams, natrium citricum 50 grams, 50 milliliters of flavoring apple essences, light green 1 gram.
The preparation method:
(1) carragheen and the water of getting formula ratio fully dissolve;
(2) precook: water was well-done stand-by after the Dual Mushroom mushroom was cleaned stripping and slicing;
(3) infusion: after the made feed liquid of step (1) and maltitol, xylitol be heated to 100 ℃ jointly, the Dual Mushroom mushroom that step (2) is well-done added, and continues to endure to 108 ℃, keeps half a minute;
(4) be in harmonious proportion: malic acid, citric acid, natrium citricum are added in the feed liquid of step (3), and light green usefulness 10 ml waters dissolve in the above-mentioned feed liquid of rear adding fully, add flavoring apple essence again;
(5) moulding: the good feed liquid of step (4) mediation is poured in the mould, naturally cool off stripping forming after 10-15 minute;
(6) code sieve is added: the sugar grain after the demoulding is piled up neat in the baking sieve, and prevented glutinous the company, be put on the grill of barn, in the code sieve process the incomplete sugar grain of form is rejected;
(7) kept 24 hours after in barn, being warming up to 45 ℃-55 ℃, during every two hours hydrofuge once,
(8) be warming up to again 55 ℃-65 ℃ and kept 24 hours, during every two hours hydrofuge once, moisture reaches 11%-12%, is cooled to room temperature again, shape of product is mushroom-shaped, sugared body is transparent or semitransparent, the mushroom stripping and slicing as seen;
(9) packing: will select the qualified packing of product.
Multi-sugar alcohol mushroom soft sweets of the present invention, sugared shape is mushroom, and sugared body is transparent or semitransparent, has elasticity, and as seen the mushroom particle chews crisp sense behind the entrance.
Claims (8)
1. multi-sugar alcohol mushroom soft sweets is characterized in that mainly be comprised of multi-sugar alcohol, fresh mushroom, thickener, by mass percentage: multi-sugar alcohol is 80%-90%, and fresh mushroom is 9%-15%, and thickener is 1%-5%.
2. multi-sugar alcohol mushroom soft sweets according to claim 1 is characterized in that, also contain flavor enhancement.
3. multi-sugar alcohol according to claim 1 and 2 mushroom soft sweets is characterized in that, described multi-sugar alcohol is at least a in maltitol, xylitol, isomalt, D-sorbite and the sweet mellow wine.
4. multi-sugar alcohol mushroom soft sweets according to claim 3 is characterized in that described fresh mushroom is the Dual Mushroom mushroom.
5. multi-sugar alcohol according to claim 2 mushroom soft sweets is characterized in that, described flavor enhancement is at least a in acid, food coloring, the flavouring agent.
6. the production method of the described multi-sugar alcohol mushroom of claim 1 soft sweets is characterized in that, comprises the steps:
(1) gets thickener and water fully dissolves;
(2) precook: the stripping and slicing water of will pestering is well-done stand-by;
(3) infusion: after the made feed liquid of step (1) and sugar alcohol material be heated to 100 ℃ jointly, mushroom in the step (2) is added, continue to endure to 108 ℃, keep half a minute;
(4) moulding: the feed liquid of step (3) is poured in the mould, naturally cool off stripping forming after 10-15 minute;
(5) code sieves added: the sugar grain after the demoulding is piled up neatly in the baking sieve, and prevented glutinous the company, be put on the grill of barn;
(6) kept 24 hours be warming up to 45 ℃-55 ℃ in barn after, every two hours hydrofuge once;
(7) be warming up to again 55 ℃-65 ℃ and kept 24 hours, every two hours hydrofuge once, moisture reaches 11%-12%, is cooled to room temperature again, sugared body is transparent or semitransparent, the mushroom stripping and slicing is as seen;
(8) packing: will select the qualified packing of product.
7. the production method of multi-sugar alcohol mushroom soft sweets according to claim 6 is characterized in that, before step (4) moulding, adds flavor enhancement in the feed liquid that step (3) obtains.
8. the production method of multi-sugar alcohol according to claim 7 mushroom soft sweets is characterized in that, described flavor enhancement is at least a in acid, food coloring, the flavouring agent.
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| CN2011102906178A CN103027161A (en) | 2011-09-29 | 2011-09-29 | Polybasic sugar alcohol and mushroom soft sweet, and its production method |
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| CN2011102906178A CN103027161A (en) | 2011-09-29 | 2011-09-29 | Polybasic sugar alcohol and mushroom soft sweet, and its production method |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103504106A (en) * | 2013-09-16 | 2014-01-15 | 连城县旅游食品厂 | Processing method of covered sweet potato fudge with various flavors and shapes |
| CN104996700A (en) * | 2015-07-25 | 2015-10-28 | 黄金凤 | Flower mushroom soft sweet processing method |
| CN106561939A (en) * | 2016-10-09 | 2017-04-19 | 青岛琅琊台集团股份有限公司 | Compound type soft sweets containing beta-carotene, and preparation method thereof |
| CN109527170A (en) * | 2018-08-17 | 2019-03-29 | 闽南师范大学 | A kind of mushroom soft sweets and its manufacture craft |
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| CN101700094A (en) * | 2009-11-19 | 2010-05-05 | 范根生 | Method for preparing low sugar edible fungi mushroom |
| CN102178014A (en) * | 2011-04-26 | 2011-09-14 | 湖北富程魔芋产业发展有限公司 | Sugar-free konjac soft sweet and preparation method thereof |
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- 2011-09-29 CN CN2011102906178A patent/CN103027161A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101700094A (en) * | 2009-11-19 | 2010-05-05 | 范根生 | Method for preparing low sugar edible fungi mushroom |
| CN102178014A (en) * | 2011-04-26 | 2011-09-14 | 湖北富程魔芋产业发展有限公司 | Sugar-free konjac soft sweet and preparation method thereof |
Non-Patent Citations (2)
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| 杨文辉: "食用菌糖果加工技术（下）", 《农村新技术》, no. 10, 31 December 2009 (2009-12-31) * |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103504106A (en) * | 2013-09-16 | 2014-01-15 | 连城县旅游食品厂 | Processing method of covered sweet potato fudge with various flavors and shapes |
| CN104996700A (en) * | 2015-07-25 | 2015-10-28 | 黄金凤 | Flower mushroom soft sweet processing method |
| CN106561939A (en) * | 2016-10-09 | 2017-04-19 | 青岛琅琊台集团股份有限公司 | Compound type soft sweets containing beta-carotene, and preparation method thereof |
| CN109527170A (en) * | 2018-08-17 | 2019-03-29 | 闽南师范大学 | A kind of mushroom soft sweets and its manufacture craft |
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Application publication date: 20130410 |