CN105211483A - A kind of tasty and refreshing sugar of sugar-free with bitter taste and preparation method thereof - Google Patents
A kind of tasty and refreshing sugar of sugar-free with bitter taste and preparation method thereof Download PDFInfo
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- CN105211483A CN105211483A CN201510761693.0A CN201510761693A CN105211483A CN 105211483 A CN105211483 A CN 105211483A CN 201510761693 A CN201510761693 A CN 201510761693A CN 105211483 A CN105211483 A CN 105211483A
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Abstract
The present invention relates to a kind of tasty and refreshing sugar of sugar-free with bitter taste, this tasty and refreshing sugar is prepared from by following raw materials according: D-sorbite 70-80 part, isomalt 10-20 part, Sucralose 0.1-0.6 part, citric acid 4 parts, flavoring essence 0.1-2 part, menthol 0.1 part, dolomol 0.5-1.0 part.This tasty and refreshing sugared cool taste, unique flavor, not easily cause decayed tooth, obesity, hyperglycaemia.The invention still further relates to the above-mentioned preparation method with the tasty and refreshing sugar of sugar-free of bitter taste, comprise the steps such as hot melt, pulverizing, compressing tablet, the method is simply easy to operation, the constant product quality made, is easy to carry about with one and eats.
Description
Technical field
The present invention relates to food technology field, particularly a kind of formula of tasty and refreshing candy and preparation method.
Background technology
Tasty and refreshing sugar is the general designation of fresh breath class candy, and scope comprises traditional colloid chewing gum, peppermint candy, sugar-free compressing tablet peppermint candy, thoat-soothing drops etc.
The key of sugarfree foods is in the definition of " sugar ".Sugar can refer to white sugar specially, also can refer to various pleasantly sweet, can be transformed into glucose in human body food composition, such as maltose, glucose, fructose, HFCS etc.Even from broad terms, even there is no sweet taste, as long as digestedly glucose can be converted into, also can be called " glucide ".
According to the generic concept of European countries, sugarfree foods containing sucrose and the sugar coming from glucidtemns, can not comprise glucose, maltose, fructose, starch syrup, glucose syrup, HFCS etc.But it must containing the substitute being equivalent to sugar, the general sweetener kind adopting the not raise blood sugar such as sugar alcohol or compound sugar.
According to CNS " pre-packaged food for special foods label general rule " regulation, the requirement of " sugar-free " refers to that the sugar content of every 100 grams or 100 milliliters in solid or liquid food is not higher than 0.5% (namely 0.5 gram).
Sugarfree foods as health-oriented products more and more by people cognition with accept, the simple sugars (sucrose, fructose and maltose etc.) easily causing decayed tooth, obesity, hyperglycaemia is substituted with the xylitol be not easily absorbed by the body or multi-sugar alcohol, its effect is exactly the sense of taste of sugar, does not but have the energy of simple sugars simultaneously good for health again.Recognize that by making people to the understanding of sugarfree foods sugarfree foods is not only the special of diabetes patient, sugarfree foods also has mothproof tooth, prevents fat effect, and more young people is oneself, for child selects sugarfree foods to absolutely prove, sugar-free is healthy trend to the head of a family.
D-sorbite, another name sorbierite.English name Sorbitol, D-Glucitol, Sorbol, D-Sorbitol.Molecular formula is C
6h
14o
6, molecular weight is 182.17.For white hygroscopic powder or crystalline powder, sheet or particle, odorless.Different according to crystallization condition, fusing point changes within the scope of 88-102 DEG C, relative density about 1.49.(1g is dissolved in about 0.45mL water) soluble in water, is slightly soluble in ethanol and acetic acid.Have refrigerant sweet taste, sugariness is about the half of sucrose, and calorific value is close with sucrose.
Isomalt, white odorless crystallization, taste is sweet, and sugariness is about the 45%-65% of sucrose, slightly moisture absorption melting range 145-150 DEG C, specific rotatory power >=+91.5 ° (4% aqueous solution, M/V); Water-soluble, lower than sucrose during its solubility room temperature in water, after intensification, close to sucrose, ethanol can be insoluble to.
The sugariness of food is too high, often produces sweet soapy feeling, affects the desire that people eat.In prior art, people often can add some edible additives to improve mouthfeel in food, and such as: lemon acid is often used to the tart flavour increasing food, menthol is used to the refrigerant sense increasing food.
Summary of the invention
It is unique that technical problem to be solved by this invention is to provide a kind of cool taste, not easily causes the tasty and refreshing sugar of the unique flavor of decayed tooth, obesity, hyperglycaemia.
Another one technical problem to be solved by this invention is to provide a kind of preparation method of above-mentioned candy, makes it simply be easy to operation; And the tasty and refreshing sugared steady quality that employing this method is made, be easy to carry about with one and eat.
In order to solve the problems of the technologies described above, the present invention adopts following technical proposal:
There is back the tasty and refreshing sugar of sugar-free of bitter taste, it is characterized in that described tasty and refreshing sugar is prepared from by the raw material of following masses number: D-sorbite 70-80 part, isomalt 10-20 part, Sucralose 0.1-0.6 part, citric acid 4 parts, flavoring essence 0.1-2 part, menthol 0.1 part, dolomol 0.5-1.0 part.
Preferably, described flavoring essence is selected from one or more in Rose type essence, passion fruit type essence, lemon type essence, Mint Essence.
Preferably, described tasty and refreshing sugar is prepared from by the raw material of following masses number: D-sorbite 75 parts, isomalt 15 parts, Sucralose 0.3 part, citric acid 4 parts, flavoring essence 0.2 part, menthol 0.1 part, dolomol 0.6 part.
There is back a preparation method for the tasty and refreshing sugar of sugar-free of bitter taste, it is characterized in that described method is made up of the following step:
(1) by after fusing at D-sorbite 110 DEG C, adding granularity is 80-100 object isomalt, after fully stirring, it is kept 60min at 80-85 DEG C, then be less than 40% in relative humidity, temperature is spent the night at being less than 20 DEG C cooling, pulverizes, cross 60 mesh sieves, obtain D-sorbite particle;
(2) other residue batching in formula except dolomol is mixed rear mistake 80 mesh sieve, before adding, step gained D-sorbite particle and dolomol, mix;
(3) compressing tablet, arranges, packs and get final product.
Advantageous Effects of the present invention is as follows:
One, sugar-free: not containing sucrose, sugar-free, low-calorie, can not cause decayed tooth, fat or blood sugar rising.
Two, there is refrigerant sense, can fresh breath.
Three, environmental protection: buccal tablets type, directly melts, and does not produce colloid residual contamination environment.
Four, instant.
Five, unique flavor.
In the present invention's formula, with citric acid: the ratio of menthol=4:0.1 adjusts taste, except producing foresighted tart flavour and cool taste, also can produce a kind of unforeseeable time bitter taste, this time bitter taste mouthfeel is unique, makes us feeling joyful.About the proof of this technique effect is tested, be documented in embodiment part in detail.
In order to better set forth technical scheme, below in conjunction with detailed description of the invention, the present invention is further illustrated, but protection domain of the presently claimed invention is not limited to the following example.
Detailed description of the invention
Embodiment 1
Formula D-sorbite 70 parts, isomalt 10 parts, Sucralose 0.1 part, citric acid 4 parts, 0.1 part, Rose type essence, menthol 0.1 part, dolomol 0.5 part.
Method for making
(1) by after fusing at D-sorbite 110 DEG C, adding granularity is 80-100 object isomalt, after fully stirring, it is kept 60min at 80-85 DEG C, then be less than 40% in relative humidity, temperature is spent the night at being less than 20 DEG C cooling, pulverizes, cross 60 mesh sieves, obtain D-sorbite particle;
(2) other residue batching in formula except dolomol is mixed rear mistake 80 mesh sieve, before adding, step gained D-sorbite particle and dolomol, mix;
(3) compressing tablet, arranges, packs and get final product.
Mouthfeel is evaluated
Test method: adopt mono blind method, totally 20 people (men and women half and half) participate in evaluation.Everyone gives four kinds of tasty and refreshing sugar respectively: for the tasty and refreshing sugar of examination and contrast tasty and refreshing sugared 1,2,3.Wherein prepare as stated above for the tasty and refreshing sugar of examination; Contrast tasty and refreshing sugared 1 except not having citric acid and menthol, in formula, all the other raw materials and method for making are with supplying the tasty and refreshing sugar of examination.Contrast tasty and refreshing sugared 2 except not having citric acid, in formula, all the other raw materials and method for making are with supplying the tasty and refreshing sugar of examination.Contrast tasty and refreshing sugared 3 except not having menthol, in formula, all the other raw materials and method for making are with supplying the tasty and refreshing sugar of examination.
Result of the test sees the following form, and result shows, with citric acid: the ratio of menthol=4:0.1 adjusts taste, and except producing tart flavour and cool taste, also can produce a kind of unforeseeable time bitter taste, this time bitter taste mouthfeel is unique, can be accepted by most people.
Table 1 mouthfeel is evaluated
Embodiment 2
Formula D-sorbite 80 parts, isomalt 20 parts, Sucralose 0.6 part, citric acid 4 parts, 2 parts, passion fruit type essence, menthol 0.1 part, dolomol 1.0 parts.
Method for making
(1) by after fusing at D-sorbite 110 DEG C, adding granularity is 80-100 object isomalt, after fully stirring, it is kept 60min at 80-85 DEG C, then be less than 40% in relative humidity, temperature is spent the night at being less than 20 DEG C cooling, pulverizes, cross 60 mesh sieves, obtain D-sorbite particle;
(2) other residue batching in formula except dolomol is mixed rear mistake 80 mesh sieve, before adding, step gained D-sorbite particle and dolomol, mix;
(3) compressing tablet, arranges, packs and get final product.
Mouthfeel is evaluated
Test method: adopt mono blind method, totally 20 people (men and women half and half) participate in evaluation.Everyone gives four kinds of tasty and refreshing sugar respectively: for the tasty and refreshing sugar of examination and contrast tasty and refreshing sugared 1,2,3.Wherein prepare as stated above for the tasty and refreshing sugar of examination; Contrast tasty and refreshing sugared 1 except not having citric acid and menthol, in formula, all the other raw materials and method for making are with supplying the tasty and refreshing sugar of examination.Contrast tasty and refreshing sugared 2 except not having citric acid, in formula, all the other raw materials and method for making are with supplying the tasty and refreshing sugar of examination.Contrast tasty and refreshing sugared 3 except not having menthol, in formula, all the other raw materials and method for making are with supplying the tasty and refreshing sugar of examination.
Result of the test sees the following form, and result shows, with citric acid: the ratio of menthol=4:0.1 adjusts taste, and except producing tart flavour and cool taste, also can produce a kind of unforeseeable time bitter taste, this time bitter taste mouthfeel is unique, can be accepted by most people.
Table 2 mouthfeel is evaluated
Embodiment 3
Formula D-sorbite 75 parts, isomalt 15 parts, Sucralose 0.3 part, citric acid 4 parts, 0.6 part, lemon type essence, menthol 0.1 part, dolomol 0.2 part.
Method for making
(1) by after fusing at D-sorbite 110 DEG C, adding granularity is 80-100 object isomalt, after fully stirring, it is kept 60min at 80-85 DEG C, then be less than 40% in relative humidity, temperature is spent the night at being less than 20 DEG C cooling, pulverizes, cross 60 mesh sieves, obtain D-sorbite particle;
(2) other residue batching in formula except dolomol is mixed rear mistake 80 mesh sieve, before adding, step gained D-sorbite particle and dolomol, mix;
(3) compressing tablet, arranges, packs and get final product.
Mouthfeel is evaluated
Test method: adopt mono blind method, totally 20 people (men and women half and half) participate in evaluation.Everyone gives four kinds of tasty and refreshing sugar respectively: for the tasty and refreshing sugar of examination and contrast tasty and refreshing sugared 1,2,3.Wherein prepare as stated above for the tasty and refreshing sugar of examination; Contrast tasty and refreshing sugared 1 except not having citric acid and menthol, in formula, all the other raw materials and method for making are with supplying the tasty and refreshing sugar of examination.Contrast tasty and refreshing sugared 2 except not having citric acid, in formula, all the other raw materials and method for making are with supplying the tasty and refreshing sugar of examination.Contrast tasty and refreshing sugared 3 except not having menthol, in formula, all the other raw materials and method for making are with supplying the tasty and refreshing sugar of examination.
Result of the test sees the following form, and result shows, with citric acid: the ratio of menthol=4:0.1 adjusts taste, and except producing tart flavour and cool taste, also can produce a kind of unforeseeable time bitter taste, this time bitter taste mouthfeel is unique, can be accepted by most people.
Table 3 mouthfeel is evaluated
Claims (4)
1. there is back the tasty and refreshing sugar of sugar-free of bitter taste, it is characterized in that described tasty and refreshing sugar is prepared from by the raw material of following masses number: D-sorbite 70-80 part, isomalt 10-20 part, Sucralose 0.1-0.6 part, citric acid 4 parts, flavoring essence 0.1-2 part, menthol 0.1 part, dolomol 0.5-1.0 part.
2. a kind of tasty and refreshing sugar of sugar-free with bitter taste according to claim 1, is characterized in that one or more that described flavoring essence is selected from Rose type essence, passion fruit type essence, lemon type essence, Mint Essence.
3. a kind of tasty and refreshing sugar of sugar-free with bitter taste according to any one of claim 1,2, is characterized in that described tasty and refreshing sugar is prepared from by the raw material of following masses number: D-sorbite 75 parts, isomalt 15 parts, Sucralose 0.3 part, citric acid 4 parts, flavoring essence 0.2 part, menthol 0.1 part, dolomol 0.6 part.
4. a kind of preparation method with the tasty and refreshing sugar of sugar-free of bitter taste described in claim 1, is characterized in that described method is made up of the following step:
(1) by after fusing at D-sorbite 110 DEG C, adding granularity is 80-100 object isomalt, after fully stirring, it is kept 60min at 80-85 DEG C, then be less than 40% in relative humidity, temperature is spent the night at being less than 20 DEG C cooling, pulverizes, cross 60 mesh sieves, obtain D-sorbite particle;
(2) other residue batching in formula except dolomol is mixed rear mistake 80 mesh sieve, before adding, step gained D-sorbite particle and dolomol, mix;
(3) compressing tablet, arranges, packs and get final product.
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Cited By (8)
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| CN105851437A (en) * | 2016-04-21 | 2016-08-17 | 李东荣 | Honeysuckle throat clearing and moistening sugar and preparation method thereof |
| CN106244733A (en) * | 2016-08-01 | 2016-12-21 | 昆明古凤食品有限公司 | The processing method of Paeonia suffruticosa brown sugar |
| CN106900959A (en) * | 2017-05-10 | 2017-06-30 | 苏州工业园区尚融科技有限公司 | A kind of tasty and refreshing sugar of functional sugar-free and preparation method thereof |
| CN107156411A (en) * | 2017-05-10 | 2017-09-15 | 苏州工业园区尚融科技有限公司 | It is a kind of to improve the tasty and refreshing sugar of sugar-free of immune function of human body |
| CN108925731A (en) * | 2018-08-31 | 2018-12-04 | 阜阳健诺生物科技有限公司 | A kind of appetizing chewing sugar and preparation method thereof |
| CN108991205A (en) * | 2018-06-29 | 2018-12-14 | 贵州苗嗓子原生态产业发展有限公司 | A kind of peppermint candy and preparation method thereof |
| CN109156583A (en) * | 2018-08-01 | 2019-01-08 | 中山市瑞美食品有限公司 | A kind of lemon peppermint candy and preparation method thereof |
| CN117461709A (en) * | 2023-12-13 | 2024-01-30 | 广东海亿健康科技有限公司 | Functional sugar-free mint and preparation method thereof |
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| CN101720190A (en) * | 2007-03-19 | 2010-06-02 | Wm.雷格利Jr.公司 | coating of confectionery and tablets |
| CN101617800A (en) * | 2008-06-30 | 2010-01-06 | 昆明格林斯通生物工程有限公司 | Fructus phyllanthi buccal tablet and preparation method thereof |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105851437A (en) * | 2016-04-21 | 2016-08-17 | 李东荣 | Honeysuckle throat clearing and moistening sugar and preparation method thereof |
| CN106244733A (en) * | 2016-08-01 | 2016-12-21 | 昆明古凤食品有限公司 | The processing method of Paeonia suffruticosa brown sugar |
| CN106900959A (en) * | 2017-05-10 | 2017-06-30 | 苏州工业园区尚融科技有限公司 | A kind of tasty and refreshing sugar of functional sugar-free and preparation method thereof |
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| CN109156583A (en) * | 2018-08-01 | 2019-01-08 | 中山市瑞美食品有限公司 | A kind of lemon peppermint candy and preparation method thereof |
| CN108925731A (en) * | 2018-08-31 | 2018-12-04 | 阜阳健诺生物科技有限公司 | A kind of appetizing chewing sugar and preparation method thereof |
| CN117461709A (en) * | 2023-12-13 | 2024-01-30 | 广东海亿健康科技有限公司 | Functional sugar-free mint and preparation method thereof |
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