CN104782858A

CN104782858A - Formula and preparation method for L-Arab sugar candy

Info

Publication number: CN104782858A
Application number: CN201510179174.3A
Authority: CN
Inventors: 方明
Original assignee: Individual
Current assignee: Individual
Priority date: 2015-04-13
Filing date: 2015-04-13
Publication date: 2015-07-22

Abstract

The invention discloses a formula and a preparation method for L-Arab sugar candy. The formula comprises the following raw materials by percentage: 1-60% of cane sugar, 1-80% of maltitol or erythritol, 0.1-3% of citric acid, 0.1-10% of edible gelatin, 0.1-3% of special oil for sugar, 0.03-0.45% of essence, 0.1-20% of L-Arab sugar and an appropriate amount of water. The preparation method comprises the following steps: step 1, selecting raw materials; step 2, dissolving and mixing up; step 3, boiling; step 4, cooling and blending; step 5, cooling and molding; step 6, demolding; step 7, selecting and packaging; step 8, obtaining finished products. By adding L-Arab sugar into the raw materials of the candy, the absorption of cane sugar by the human body can be effectively restrained, the secretion of insulin is inhibited, obesity is avoided, the blood glucose level is preventing from rising, hyperglycemia can be prevented, the L-Arab sugar candy is abundant in nutrients and suitable for people of all ages to eat, has the healthcare function, and solves the problem of candy eating for the crowd with the diseases of obesity, hyperglycemia, insulin secretion disorder, diabetes and the like.

Description

A kind of Arabinose confectionery formulations and preparation method

Invention field

The present invention relates to a kind of Arabinose confectionery formulations and preparation method, belong to new resources health food manufacture technology field.

Background technology

Arabinose, also known as arabinose, is a kind of aldopentose.At occurring in nature, Arabinose seldom exists with monose form, is usually combined with other monose, is present in colloid, hemicellulose, pectic acid, bacterial polysaccharides and some glucosides with the form of heteroglycan, and it is high to the stability of heat and acid.Arabinose belongs to five-carbon ring aldehydo sugar, is a kind of natural sweetener not having heat, suppresses the blood sugar caused because taking in sucrose to raise, and therefore, can suppress fat, prevents and treat the disease relevant to hyperglycaemia.Arabinose is as a kind of sweetener low in calories, and listed in healthy food additive by U.S. food drug surveilance office and Japanese health ministry approval, within 2008, the China national Ministry of Public Health is approved as new resource food.The representational physiological action of Arabinose most affects in small intestine the invertase digesting sucrose selectively, thus suppress the absorption of sucrose.It is reported, add 2%L-arabinose, the absorption of 40% sucrose can be suppressed, also inhibits blood glucose value simultaneously and raise about 50% less.If Arabinose addition reaches 4%, blood glucose value can be made not raise completely, the nutritious supplementary pharmaceutical or non-prescribed medicine that are used as antiobesity agent are listed in by American Medical Association, in the food inventory specific for health care of Japanese health ministry, Arabinose is put into the special special food supplement for regulating blood sugar.In existing candy, its sweetener mainly adopts sucrose (white granulated sugar) etc., all belongs to the unhealthy drink of high sugar, high heat, low nutrition.Eat and easily cause obesity, hyperglycaemia, the illnesss such as insulin secretion imbalance, should not as the food of diabetic population.Along with expanding economy, people have higher requirement to the health of food, health care, therefore develop a kind of nutritious, there is health care, be applicable to the healthy confectionery that everyone eats, there are wide market prospects.

Summary of the invention

The present invention is solution obesity, hyperglycaemia, insulin secretion are lacked of proper care and the problem of the Candy for food of diabetes and other diseases crowd, and the present invention aims to provide a kind of Arabinose confectionery formulations and preparation method.

A kind of Arabinose confectionery formulations and preparation method, its raw material and formula are: select sucrose 1% ~ 60%, maltitol or antierythrite 1% ~ 80%, citric acid 0.1% ~ 3%, edible gelatin 0.1% ~ 10%, sugared special oil 0.1% ~ 3%, essence 0.03% ~ 0.45%, Arabinose 0.1% ~ 20% and water in right amount for making raw material; Its manufacturing process comprises the following steps, step one, and raw material is selected; Step 2, dissolves mixing; Step 3, infusion; Step 4, cooling are in harmonious proportion; Step 5, cooling forming; Step 6, the demoulding; Step 7, selects packaging; Step 8, finished product.

In step 2, liquid maltitol heating is made just to seethe with excitement, then antierythrite is added gradually and be constantly stirred to dissolve.

In step 3, by the material infusion at ambient pressure of having dissolved, its moisture is made to be down to less than 2%; The infusion cycle should be no more than 15min, overlong time, and the finished product in later stage will be clamminess; Time is too short, and moisture is except not going.

In step 4, will endure after well-done liquid glucose is cooled to about 100 DEG C, and add Arabinose, add Mint Essence, colouring agent, be in harmonious proportion evenly.

In step 5, the liquid glucose cooling be in harmonious proportion left standstill, its objective is the bubble produced to remove harmonic process, making finished product good looking appearance, being poured into by liquid glucose in shaping dies, cooling leaves standstill and is shaped.

In step 6, shaping sugar carries out the demoulding, is carrying out packing and then being made as finished product.

Preferably, in described step 3, in the whole process of liquid glucose infusion to normal concentration, sugar industry be maintained and be in fluidized state all the time, thus ensure that moisture constantly removes from liquid glucose.

Compared with sugary candy of the prior art, the present invention adds Arabinose in the making raw material of candy, can effectively suppress human body to the absorption of sucrose, suppress the secretion of insulin and the generation of obesity, not raise blood sugar value, the generation of hyperglycaemia can be prevented, nutritious, there is health care, be applicable to everyone and eat, solve the problem of Candy for food of obesity, hyperglycaemia, insulin secretion imbalance and diabetes and other diseases crowd.

Accompanying drawing explanation

Fig. 1 is the process chart of candy of the present invention.

Detailed description of the invention

See Figure of description 1: in the embodiment of the present invention:

A kind of Arabinose confectionery formulations and preparation method, its raw material and formula are: select sucrose 1% ~ 60%, maltitol or antierythrite 1% ~ 80%, citric acid 0.1% ~ 3%, edible gelatin 0.1% ~ 10%, sugared special oil 0.1% ~ 3%, essence 0.03% ~ 0.45%, Arabinose 0.1% ~ 20% and water in right amount for making raw material; Its manufacturing process comprises the following steps, step one, and raw material is selected; Step 2, dissolves mixing; Step 3, infusion; Step 4, cooling are in harmonious proportion; Step 5, cooling forming; Step 6, the demoulding; Step 7, selects packaging; Step 8, finished product;

Embodiment one, prepared by candy:

Sucrose (white granulated sugar) 30%; Antierythrite 10%; Liquid maltitol (75% concentration) 55%; Arabinose (sucrose addition) 4.2%; Citric acid 0.5%; Candy special oil 0.5%; Ice orange essence is appropriate; Colouring agent, in right amount;

Preparation index: color and luster and form: sugared body colour pool uniformity, transparent, block shape is complete, intact chink seam.

(2) tissue: hardness is moderate, and crisp and tasty and refreshing, does not stick to one's teeth.

(3) flavour and smell: flavour is pure smooth, refrigerant sense is strong, has the distinctive local flavor of candy.

Embodiment two, prepared by soft sweets;

Gelatin 5% is added in above-mentioned making raw material;

Sucrose 30%; Antierythrite 10%; Liquid maltitol (75% concentration) 50%; Arabinose (sucrose addition) 4.2%; Gelatin 5%; Citric acid, appropriate; Essence is appropriate; Pigment is appropriate;

During making: gelatin pretreatment, gelatin and water mixed in 10: 20 ratios and soak, colloidal sol at 40 DEG C, cools for subsequent use.Hybrid Heating; Antierythrite and maltitol mixing, heating, makes it mix.Sugar cook normal pressure is stirred off, to constantly stir in sugar cook process, syrup is picked by stirring rod, observe concentration, when syrup flows down along rod, become thin short sugared bar not easily broken fall till, general sugar cook temperature controls below 140 DEG C, if sugar cook temperature is too high, liquid glucose is feeding-up and be clamminess, and affects elasticity and the toughness of castable and sugared body.Mediation treats that liquid glucose is cooled to about 90 DEG C, adds Arabinose, instillation qs Fragrance and acid, and is in harmonious proportion evenly.Castable, the liquid glucose modulated is poured into rapidly in mould for candy, leaves standstill cooling, and the object left standstill is the bubble removing in order to will produce in harmonic process, can carry out drying by demoulding after condensation is shaped.Drying is dry 36 ~ 48h at 40 DEG C ~ 45 DEG C temperature.

To those skilled in the art, obviously the invention is not restricted to the details of above-mentioned one exemplary embodiment, and when not deviating from spirit of the present invention or essential characteristic, the present invention can be realized in other specific forms.Therefore, no matter from which point, all should example be regarded as exemplary, and be nonrestrictive, scope of the present invention is limited by claims instead of above-mentioned explanation, and all changes be therefore intended in the implication of the equivalency by dropping on claim and scope are included in the present invention.Any Reference numeral in claim should be considered as the claim involved by limiting.

Claims

1. Arabinose confectionery formulations and a preparation method, its raw material and formula are: select sucrose 1% ~ 60%, maltitol or antierythrite 1% ~ 80%, citric acid 0.1% ~ 3%, edible gelatin 0.1% ~ 10%, sugared special oil 0.1% ~ 3%, essence 0.03% ~ 0.45%, Arabinose 0.1% ~ 20% and water in right amount for making raw material; Its manufacturing process comprises the following steps, step one, and raw material is selected; Step 2, dissolves mixing; Step 3, infusion; Step 4, cooling are in harmonious proportion; Step 5, cooling forming; Step 6, the demoulding; Step 7, selects packaging; Step 8, finished product; It is characterized in that:

In step 2, liquid maltitol heating is made just to seethe with excitement, then antierythrite is added gradually and be constantly stirred to dissolve;

In step 3, by the material infusion at ambient pressure of having dissolved, its moisture is made to be down to less than 2%; The infusion cycle should be no more than 15min, overlong time, and the finished product in later stage will be clamminess; Time is too short, and moisture is except not going;

In step 4, will endure after well-done liquid glucose is cooled to about 100 DEG C, and add Arabinose, add Mint Essence, colouring agent, be in harmonious proportion evenly;

In step 5, the liquid glucose cooling be in harmonious proportion left standstill, its objective is the bubble produced to remove harmonic process, making finished product good looking appearance, being poured into by liquid glucose in shaping dies, cooling leaves standstill and is shaped;

2. a kind of Arabinose confectionery formulations according to claim 1 and preparation method, it is characterized in that: in described step 3, in the whole process of liquid glucose infusion to normal concentration, sugar industry be maintained and be in fluidized state all the time, thus ensure that moisture constantly removes from liquid glucose.