CN106070956A - A kind of production technology of Moringa QQ sugar - Google Patents
A kind of production technology of Moringa QQ sugar Download PDFInfo
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- CN106070956A CN106070956A CN201610444639.8A CN201610444639A CN106070956A CN 106070956 A CN106070956 A CN 106070956A CN 201610444639 A CN201610444639 A CN 201610444639A CN 106070956 A CN106070956 A CN 106070956A
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- 238000005516 engineering process Methods 0.000 title claims abstract description 18
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 17
- 241000220215 Moringa Species 0.000 claims abstract description 20
- 235000011347 Moringa oleifera Nutrition 0.000 claims abstract description 20
- 238000000034 method Methods 0.000 claims abstract description 13
- 108010010803 Gelatin Proteins 0.000 claims abstract description 12
- 239000008273 gelatin Substances 0.000 claims abstract description 12
- 229920000159 gelatin Polymers 0.000 claims abstract description 12
- 235000019322 gelatine Nutrition 0.000 claims abstract description 12
- 235000011852 gelatine desserts Nutrition 0.000 claims abstract description 12
- 239000006188 syrup Substances 0.000 claims abstract description 11
- 235000020357 syrup Nutrition 0.000 claims abstract description 11
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 claims abstract description 8
- 229920002307 Dextran Polymers 0.000 claims abstract description 8
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 8
- 229930006000 Sucrose Natural products 0.000 claims abstract description 8
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 8
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims abstract description 8
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims abstract description 8
- 239000000600 sorbitol Substances 0.000 claims abstract description 8
- 239000000811 xylitol Substances 0.000 claims abstract description 8
- 235000010447 xylitol Nutrition 0.000 claims abstract description 8
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims abstract description 8
- 229960002675 xylitol Drugs 0.000 claims abstract description 8
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims abstract description 7
- 229920001817 Agar Polymers 0.000 claims abstract description 7
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims abstract description 7
- 239000008272 agar Substances 0.000 claims abstract description 7
- 238000005266 casting Methods 0.000 claims abstract description 7
- 239000000576 food coloring agent Substances 0.000 claims abstract description 7
- 238000000465 moulding Methods 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 19
- 239000000463 material Substances 0.000 claims description 7
- 238000010438 heat treatment Methods 0.000 claims description 5
- FBPFZTCFMRRESA-KVTDHHQDSA-N D-Mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-KVTDHHQDSA-N 0.000 claims description 4
- 238000003801 milling Methods 0.000 claims description 4
- 238000002844 melting Methods 0.000 claims description 3
- 230000008018 melting Effects 0.000 claims description 3
- 230000008569 process Effects 0.000 claims description 3
- 238000009413 insulation Methods 0.000 claims description 2
- 235000010355 mannitol Nutrition 0.000 claims description 2
- 230000035800 maturation Effects 0.000 claims description 2
- 238000002791 soaking Methods 0.000 claims description 2
- 239000002023 wood Substances 0.000 claims 1
- 230000036541 health Effects 0.000 abstract description 11
- 229920000057 Mannan Polymers 0.000 abstract description 6
- 239000000203 mixture Substances 0.000 abstract description 5
- 235000019605 sweet taste sensations Nutrition 0.000 abstract description 5
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 238000002360 preparation method Methods 0.000 abstract description 3
- 210000000214 mouth Anatomy 0.000 abstract description 2
- 210000002200 mouth mucosa Anatomy 0.000 abstract description 2
- 230000002085 persistent effect Effects 0.000 abstract description 2
- 239000003755 preservative agent Substances 0.000 abstract description 2
- 239000000155 melt Substances 0.000 abstract 1
- 239000003921 oil Substances 0.000 description 20
- 235000019198 oils Nutrition 0.000 description 20
- 235000009508 confectionery Nutrition 0.000 description 9
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 6
- 235000013339 cereals Nutrition 0.000 description 5
- 239000004386 Erythritol Substances 0.000 description 4
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 description 4
- 150000001720 carbohydrates Chemical class 0.000 description 4
- 238000001035 drying Methods 0.000 description 4
- 235000019414 erythritol Nutrition 0.000 description 4
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 description 4
- 229940009714 erythritol Drugs 0.000 description 4
- 230000006870 function Effects 0.000 description 4
- 230000005070 ripening Effects 0.000 description 4
- 235000014633 carbohydrates Nutrition 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 235000015097 nutrients Nutrition 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 2
- AYRXSINWFIIFAE-SCLMCMATSA-N Isomaltose Natural products OC[C@H]1O[C@H](OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C=O)[C@@H](O)[C@@H](O)[C@@H]1O AYRXSINWFIIFAE-SCLMCMATSA-N 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 239000013078 crystal Substances 0.000 description 2
- 235000013325 dietary fiber Nutrition 0.000 description 2
- 239000008157 edible vegetable oil Substances 0.000 description 2
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- 239000000499 gel Substances 0.000 description 2
- 239000008187 granular material Substances 0.000 description 2
- DLRVVLDZNNYCBX-RTPHMHGBSA-N isomaltose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)C(O)O1 DLRVVLDZNNYCBX-RTPHMHGBSA-N 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 235000013406 prebiotics Nutrition 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 235000021003 saturated fats Nutrition 0.000 description 2
- 229910052708 sodium Inorganic materials 0.000 description 2
- 239000011734 sodium Substances 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- 241000186000 Bifidobacterium Species 0.000 description 1
- 241001474374 Blennius Species 0.000 description 1
- 206010006326 Breath odour Diseases 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 206010010904 Convulsion Diseases 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 208000032139 Halitosis Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 240000003243 Thuja occidentalis Species 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000000843 anti-fungal effect Effects 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 230000001754 anti-pyretic effect Effects 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 230000000767 anti-ulcer Effects 0.000 description 1
- 229940121375 antifungal agent Drugs 0.000 description 1
- 239000002221 antipyretic Substances 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 230000036461 convulsion Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 208000002925 dental caries Diseases 0.000 description 1
- 229910003460 diamond Inorganic materials 0.000 description 1
- 239000010432 diamond Substances 0.000 description 1
- 239000002934 diuretic Substances 0.000 description 1
- 230000001882 diuretic effect Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 206010015037 epilepsy Diseases 0.000 description 1
- 235000012631 food intake Nutrition 0.000 description 1
- 235000021433 fructose syrup Nutrition 0.000 description 1
- 230000009931 harmful effect Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 235000008390 olive oil Nutrition 0.000 description 1
- 239000004006 olive oil Substances 0.000 description 1
- 235000015205 orange juice Nutrition 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 210000000582 semen Anatomy 0.000 description 1
- 238000004513 sizing Methods 0.000 description 1
- 235000015424 sodium Nutrition 0.000 description 1
- 230000000638 stimulation Effects 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/06—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing beet sugar or cane sugar if specifically mentioned or containing other carbohydrates, e.g. starches, gums, alcohol sugar, polysaccharides, dextrin or containing high or low amount of carbohydrate
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/14—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing fruits, nuts, e.g. almonds, seeds, plants, plant extracts, essential oils
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The present invention provides a kind of Moringa QQ production technology of sugar, the method is by white sugar 35 parts ~ 40 parts, Mel 5 parts ~ 10 parts, xylitol 5 parts ~ 10 parts, sorbitol 5 parts ~ 10 parts, mannan 0.5 part ~ 1 part, maltose syrup 35 parts ~ 40 parts melts and boils, it is subsequently adding 10 parts ~ 15 parts of gelatin, 5 parts ~ 10 parts of agar, yeast dextran 0.5 part ~ 1 part is incubated after allotment, it is eventually adding 0.5 part ~ 1 part essence and 0.5 part ~ 1 portion food coloring, after mix and behen-nut squeezing preparation oil ben 5 parts ~ 10 parts, after moulding by casting, through being dried, obtain the QQ sugar finished product of 5g/ grain and pack.The Moringa QQ sugar that the present invention makes, has the distinctive local flavor of Moringa and health care, and can preserve the long period under conditions of not adding preservative agent；Unique micro-pungent stimulates oral mucosa so that sweet taste is stronger, and the sweet taste persistent period in the oral cavity is more permanent.
Description
Technical field
The production technology of the present invention a kind of Moringa QQ sugar relates to sweets production technology field, particularly to health promotion confection technology
Field.
Background technology
QQ sugar is to make translucent, high resilience and the stronger gel caked sugar of chewiness with gelatin for base stock, it
There is the fruit juice taste of natural strong, rich in vitamin C, in gelatin fruit juice jelly market share considerable proportion.At present, QQ sugar
Being popular in current food consumption market, become one of food that people's especially teenager likes, they not only have a sweet taste, and
And the heat that human body needs can also be supplemented.But confection there is also nutritional labeling single, excessive edible be easily generated obesity, decayed tooth,
The harmful effects such as halitosis, real green safety and to meet the QQ of customer demand sugared or fewer.Along with people's living standard
Raising, people more focus on the alimentary health-care function of confection while confection mouthfeel pursuing.
Moringa has augment nutritional as vegetable and food, the function of Dietotherapy health；Also the side such as medicine, health care it is widely used in
Face, is described as " Tree of Life ", " diamond in plant ".The each several part of Moringa such as leaf, root, seed, bark, fruit, flower and
All edibles such as immature soybean pod, Moringa seed oil is the edible oil more more stable than olive oil, and mature seed can produce 38% ~ 40%
Edible oil.Moringa provides abundant and rare nutrient, has antitumor, antipyretic, epilepsy, antiinflammatory, antiulcer, solution
Convulsion, diuretic, resisting hypertension, cholesterol reducing, antioxidation, blood sugar lowering, protect the liver, antibacterial and antifungal function.
The patent of invention " Thallus Laminariae (Thallus Eckloniae) QQ sugar " of Application No. CN02128380.X, has highlighted the making work of Thallus Laminariae (Thallus Eckloniae) QQ sugar
Skill, is formed for main component is cooked by 1 ~ 100 portion of Thallus Laminariae (Thallus Eckloniae), 1 ~ 50 part of Semen phaseoli radiati, low boiled candy base (saccharide and colloid) 100 parts.Must
Will time be additionally added the seaweeds food such as Thallus Porphyrae, Thallus Laminariae.But the Thallus Laminariae (Thallus Eckloniae) added with the fishy smell of marine product can affect QQ sugar
Mouthfeel.
Application publication number is the patent of CN201110306026.5, discloses a kind of bifidus factor QQ candy containing erythritol
Preparation method, uses following raw material components and percentage by weight: 250 freeze power type A gelatin 5 ~ 6.5%, Green's Si moral CF-130B
Pectin 0.5 ~ 1%, white sugar 33 ~ 37%, 75% oligomeric isomaltose 500 type 17 ~ 26%, water 23 ~ 26%, high fructose syrup 2 ~
7.5%, citric acid 1.25 ~ 1.7%, essence 0.06 ~ 0.1%, concentrated orange juice 0 ~ 1.25%, erythritol crystal granule 5 ~
10%, pigment is appropriate.Prebiotics oligomeric isomaltose is added in massecuite by this invention, stirs, then adds citric acid, essence
The local flavor of mediation sugar, and wrap up in last layer erythritol crystal granule on the surface of sugar.Bifid QQ sugar contains the oligomeric different wheat of prebiotics
Bud sugar and Novel low value sweeting agent erythritol, have promotion bifidobacterium growth, adjustment intestinal microecology balance, significantly change
It is apt to constipation, prevents the physiological functions such as dental caries, be a kind of gel candy with health nutrient function.But the raw material added is the most miscellaneous
Too much, taste mixes, and affects the mouthfeel of QQ sugar.
It is therefore desirable to combine Moringa resource, develop one and can either meet people's taste demand, there is again substantially guarantor
The new type of health confection of strong effect.
Summary of the invention
In order to overcome above-mentioned deficiency, it is an object of the invention to provide a kind of nutritious, Moringa that health-care effect is good
QQ sugar production method.Present invention process is simple, easy to spread, it is possible to be effectively improved nutritive value and the health care of QQ sugar,
Product has Moringa peculiar taste mouthfeel.
In order to solve above-mentioned technical problem, the present invention adopts the technical scheme that: the production technology of a kind of Moringa QQ sugar, presses
Following steps are carried out:
Step S01, weighs the behen-nut of maturation, dries, take milling process to prepare oil ben；
Step S02, gathers white sugar 35 parts ~ 40 parts, Mel 5 parts ~ 10 parts, xylitol 5 parts ~ 10 parts, sorbitol 5 parts ~ 10 parts, manna
Sugar 0.5 part ~ 1 part, maltose syrup 35 parts ~ 40 parts carry out melting and be brewed into half base material；
Step S03, adds 20 parts ~ 25 parts of gelatin, 5 parts ~ 10 parts of agar, 0.5 part ~ 1 part process of yeast dextran in half base material
After allotment, insulation forms base material；
Step S04, mixes oil ben 5 parts ~ 10 parts, moulding by casting after adding 0.5 part ~ 1 part essence and 0.5 part ~ 1 portion food coloring
After, through being dried, obtain the QQ sugar finished product of 5g/ grain and pack.
Further, in step S01, described milling process is prepared the step of oil ben and is: behen-nut shelling, preheating, height
Temperature heating, squeezing.
Further, in step S01, described behen-nut shelling method be: weigh behen-nut prior to 50 DEG C ~ 60 DEG C
Warm water in soak 3 hours ~ 4 hours, then with hulling machine shell, obtain Moringa kernel.
Further, in step S01, the method for described preheating is: Moringa kernel preheats 60 points in 90 DEG C ~ 100 DEG C
Clock ~ 90 minute.
Further, in step S01, after preheating, the Moringa kernel of gained heats 30 minutes ~ 40 in 190 DEG C ~ 200 DEG C
Minute.
Further, in step S01, the method for squeezing is: the Moringa kernel after high-temperature heating is immediately placed in squeezing
Squeeze in oil machine, obtain oil ben.
Further, in step S02, described in time of boiling be 60 minutes ~ 90 minutes.
Further, in step S03, the mode of described allotment is: with the water soaking 8h of gelatin quality 2 times.
Further, in step S03, holding temperature is 70 DEG C ~ 90 DEG C, and the time is 60 minutes ~ 90 minutes.
Further, in step S03, the condition being dried is: the water content of dried QQ sugar is 12% ~ 18%.
The invention have the advantage that
1. the present invention uses technique scheme, the Moringa QQ sugar of making, has the distinctive local flavor of Moringa and health care, produces
Technique is simple, it is easy to promote the use of；
2. the present invention adds oil ben, mannan so that QQ sugar can preserve the long period under conditions of not adding preservative agent
And never degenerate；
3. after the present invention adds oil ben, micro-pungent stimulation oral mucosa that oil ben is unique so that the sugar under similarity condition
Sweet taste stronger, the sweet taste persistent period in the oral cavity is more permanent.
4. yeast dextran can promote that QQ carbohydrate gum body forms sizing, can improve the health care of QQ sugar simultaneously.
5. xylitol, sorbitol improve the sugared sugariness of QQ, but do not improve the heat of QQ sugar, and the QQ sugar making preparation is more strong
Health.
Detailed description of the invention
Referring to specific embodiment, the present invention is described.Only it will be appreciated by those skilled in the art that these embodiments
For the present invention is described, it limits the scope of the present invention never in any form.
Embodiment 1
(1) weigh the behen-nut of 3kg drying and ripening, dry, soak 3.4 hours in the warm water of 56 DEG C, then shell with hulling machine,
Obtain Moringa kernel, preheat 69 minutes at 94 DEG C, then heat 34 minutes at 192 DEG C, squeeze in being finally putting into oil press,
To oil ben 300g.
(2) white sugar 354g, maltose syrup 354g, Mel 51g, xylitol 51g, sorbitol 51g, mannan 6g are carried out
Melt and boil 69 minutes.
(3) add gelatin 205g to soak in 410g water 8 hours, then add with agar 51g, yeast dextran 6g and boil
Syrup under the conditions of 79 DEG C be incubated 69 minutes.
(4) mix oil ben 57g after adding 6g essence and 6g food coloring, after moulding by casting, through being dried, obtain 5g/ grain
The QQ sugar finished product 270 that water content is 13%, and pack.
Embodiment 2
(1) weigh the behen-nut of 3kg drying and ripening, dry, soak 3 hours in the warm water of 50 DEG C, then shell with hulling machine,
Moringa kernel, preheats 60 minutes at 90 DEG C, then heats 30 minutes at 190 DEG C, squeeze, obtain in being finally putting into oil press
Oil ben 310g.
(2) white sugar 350g, maltose syrup 350g, Mel 50g, xylitol 50g, sorbitol 50g, mannan 5g are carried out
Melt and boil 60 minutes.
(3) add gelatin 200g to soak in 400g water 8 hours, then add with agar 50g, yeast dextran 5g and boil
Syrup under the conditions of 70 DEG C be incubated 60 minutes.
(4) mix oil ben 50g after adding 5g essence and 5g food coloring, after moulding by casting, through being dried, obtain 5g/ grain
The QQ sugar finished product 262 that water content is 12%, and pack.
Embodiment 3
(1) weigh the behen-nut of 3kg drying and ripening, dry, soak 4 hours in the warm water of 60 DEG C, then shell with hulling machine,
Moringa kernel, preheats 90 minutes at 100 DEG C, then heats 40 minutes at 200 DEG C, squeeze in being finally putting into oil press,
To oil ben 320g.
(2) by white sugar 400g, maltose syrup 400g, Mel 100g, xylitol 100g, sorbitol 100g, mannan 10g
Carry out melting and boil 90 minutes.
(3) add gelatin 250g to soak in 500g water 8 hours, then add with agar 100g, yeast dextran 10g and endure
The syrup of system is incubated 90 minutes under the conditions of 90 DEG C.
(4) mix oil ben 100g after adding 10g essence and 10g food coloring, after moulding by casting, through being dried, obtain 5g/
The QQ sugar finished product 375 that water content is 18% of grain, and pack.
Embodiment 4
(1) weigh the behen-nut of 3kg drying and ripening, dry, soak 3.5 hours in the warm water of 55 DEG C, then shell with hulling machine,
Obtain Moringa kernel, preheat 75 minutes at 95 DEG C, then heat 35 minutes at 195 DEG C, squeeze in being finally putting into oil press,
To oil ben 305g.
(2) white sugar 375g, maltose syrup 375g, Mel 75g, xylitol 75g, sorbitol 75g, mannan 7.5g are entered
Row fusing also boils 75 minutes.
(3) add gelatin 225g to soak in 450g water 8 hours, then add with agar 75g, yeast dextran 7.5g and endure
The syrup of system is incubated 75 minutes under the conditions of 95 DEG C.
(4) mix oil ben 75g after adding 7.5g essence and 7.5g food coloring, after moulding by casting, through being dried, obtain
The water content of 5g/ grain is the QQ sugar finished product 317 of 15%, and packs.
Experimental example 1
Take above-described embodiment gained Moringa QQ sugar to be analyzed, in terms of 100g, acquired results such as table 1.
Table 1 Moringa QQ sugar nutrient component meter
| Project | Energy | Protein | Saturated fat | Carbohydrate | Dietary fiber | Vitamin | Sodium |
| Embodiment 1 | 1961kJ | 2.3g | 0.4g | 78g | 3.2g | 182mg | 82mg |
| Embodiment 2 | 1968kJ | 2.7g | 0.3g | 87g | 3.3g | 182mg | 82mg |
| Embodiment 3 | 1971kJ | 2.8g | 0.5g | 84g | 3.4g | 182mg | 82mg |
| Embodiment 4 | 1991kJ | 2.9g | 0.4g | 79g | 3.1g | 182mg | 82mg |
| Common Q Q sugar | 2961kJ | 0.3g | 25.4g | 218g | 1.2g | 22mg | 98mg |
From above-mentioned experimental example, the protein contained by Moringa QQ sugar prepared by the embodiment of the present invention, dietary fiber, vitamin
Higher than common Q Q sugar Deng beneficiating ingredient, saturated fat, sodium, carbohydrate, energy are lower than common Q Q sugar, thus have preferably
Health care, is more suitable for eating.
These are only the preferred embodiments of the present invention and experimental example, be not limited to the present invention, for this area
Technical staff for, the present invention can have various modifications and variations.All within the spirit and principles in the present invention, made appoint
What amendment, equivalent, improvement etc., should be included within the scope of the present invention.
Claims (10)
1. the production technology of a Moringa QQ sugar, it is characterised in that sequentially include the following steps:
Step S01, weighs the behen-nut of maturation, dries, take milling process to prepare oil ben；
Step S02, gathers white sugar 35 parts ~ 40 parts, Mel 5 parts ~ 10 parts, xylitol 5 parts ~ 10 parts, sorbitol 5 parts ~ 10 parts, manna
Sugar 0.5 part ~ 1 part, maltose syrup 35 parts ~ 40 parts carry out melting and be brewed into half base material；
Step S03, adds 20 parts ~ 25 parts of gelatin, 5 parts ~ 10 parts of agar, 0.5 part ~ 1 part process of yeast dextran in half base material
After allotment, insulation forms base material；
Step S04, after adding 0.5 part ~ 1 part essence and 0.5 part ~ 1 portion food coloring, is stirred for adding oil ben 5 in base material
Part ~ 10 parts, after moulding by casting, through being dried, obtain the QQ sugar finished product of 5g/ grain and pack.
Moringa QQ sugar production technology the most according to claim 1, it is characterised in that in step S01, prepared by described milling process
The step of oil ben is: behen-nut shelling, preheating, high-temperature heating, squeezing.
Moringa QQ sugar production technology the most according to claim 2, in step S01, it is characterised in that described behen-nut takes off
The method of shell is: weigh behen-nut prior to 50 DEG C ~ warm water of 60 DEG C in soak 3 hours ~ 4 hours, then shell with hulling machine, obtain peppery
Wood kernel.
Moringa QQ sugar production technology the most according to claim 3, in step S01, it is characterised in that the side of described preheating
Method is: Moringa kernel preheats 60 minutes ~ 90 minutes in 90 DEG C ~ 100 DEG C.
Moringa QQ sugar production technology the most according to claim 4, in step S01, it is characterised in that described high-temperature heating
Method be: after preheating the Moringa kernel of gained in 190 DEG C ~ 200 DEG C heat 30 minutes ~ 40 minutes.
Moringa QQ sugar production technology the most according to claim 5, in step S01, it is characterised in that the side of described squeezing
Method is: squeezes in the Moringa kernel after high-temperature heating is immediately placed in oil press, obtains oil ben.
Moringa QQ sugar production technology the most according to claim 6, it is characterised in that in step S02, described in boil time
Between be 60 minutes ~ 90 minutes.
Moringa QQ sugar production technology the most according to claim 7, it is characterised in that in step S03, the side of described allotment
Formula is: with the water soaking 8h of gelatin quality 2 times.
Moringa QQ sugar production technology the most according to claim 8, it is characterised in that in step S03, described holding temperature
Being 70 DEG C ~ 90 DEG C, the time is 60 minutes ~ 90 minutes.
Moringa QQ sugar production technology the most according to claim 9, it is characterised in that in step S03, described dry
Condition is: the water content of dried QQ sugar is 12% ~ 18%.
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|---|---|---|---|---|
| CN1398534A (en) * | 2002-08-15 | 2003-02-26 | 贤英越 | Kelp QQ candy |
| CN101904401A (en) * | 2010-07-09 | 2010-12-08 | 云南龙润茶业集团有限公司 | Tea jelly sweet |
| CN104957345A (en) * | 2015-07-21 | 2015-10-07 | 岑柳卿 | Production process of horseradish tree jellies |
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2016
- 2016-06-21 CN CN201610444639.8A patent/CN106070956A/en active Pending
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1398534A (en) * | 2002-08-15 | 2003-02-26 | 贤英越 | Kelp QQ candy |
| CN101904401A (en) * | 2010-07-09 | 2010-12-08 | 云南龙润茶业集团有限公司 | Tea jelly sweet |
| CN104957345A (en) * | 2015-07-21 | 2015-10-07 | 岑柳卿 | Production process of horseradish tree jellies |
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