CN106387250A - Prebiotic cotton candy and preparation method thereof - Google Patents
Prebiotic cotton candy and preparation method thereof Download PDFInfo
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- CN106387250A CN106387250A CN201610783097.7A CN201610783097A CN106387250A CN 106387250 A CN106387250 A CN 106387250A CN 201610783097 A CN201610783097 A CN 201610783097A CN 106387250 A CN106387250 A CN 106387250A
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- Prior art keywords
- cotton candy
- liquid glucose
- prebiotics
- sugar
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- 235000009508 confectionery Nutrition 0.000 title claims abstract description 44
- 229920000742 Cotton Polymers 0.000 title claims abstract description 29
- 235000013406 prebiotics Nutrition 0.000 title claims abstract description 22
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 235000016709 nutrition Nutrition 0.000 claims abstract description 18
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 10
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 35
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 23
- 108010010803 Gelatin Proteins 0.000 claims description 21
- 229920002472 Starch Polymers 0.000 claims description 21
- 229920000159 gelatin Polymers 0.000 claims description 21
- 239000008273 gelatin Substances 0.000 claims description 21
- 235000019322 gelatine Nutrition 0.000 claims description 21
- 235000011852 gelatine desserts Nutrition 0.000 claims description 21
- 235000019698 starch Nutrition 0.000 claims description 21
- 239000008107 starch Substances 0.000 claims description 21
- 229910019142 PO4 Inorganic materials 0.000 claims description 20
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims description 20
- 239000010452 phosphate Substances 0.000 claims description 20
- 235000000346 sugar Nutrition 0.000 claims description 20
- -1 Hydroxypropyl Chemical group 0.000 claims description 19
- 230000035764 nutrition Effects 0.000 claims description 16
- 238000005266 casting Methods 0.000 claims description 10
- 239000000576 food coloring agent Substances 0.000 claims description 10
- 238000012856 packing Methods 0.000 claims description 10
- 239000000203 mixture Substances 0.000 claims description 9
- 235000013305 food Nutrition 0.000 claims description 7
- 230000032683 aging Effects 0.000 claims description 5
- 150000001413 amino acids Chemical class 0.000 claims description 5
- 238000001035 drying Methods 0.000 claims description 5
- 238000001746 injection moulding Methods 0.000 claims description 5
- 239000007788 liquid Substances 0.000 claims description 5
- 239000000463 material Substances 0.000 claims description 5
- 238000004806 packaging method and process Methods 0.000 claims description 5
- 239000000843 powder Substances 0.000 claims description 5
- 238000002791 soaking Methods 0.000 claims description 5
- 238000005304 joining Methods 0.000 claims 1
- 238000004080 punching Methods 0.000 claims 1
- 235000019640 taste Nutrition 0.000 abstract description 5
- 230000000694 effects Effects 0.000 abstract description 4
- 230000009286 beneficial effect Effects 0.000 abstract description 3
- 230000008719 thickening Effects 0.000 abstract description 3
- FTSSQIKWUOOEGC-RULYVFMPSA-N fructooligosaccharide Chemical compound OC[C@H]1O[C@@](CO)(OC[C@@]2(OC[C@@]3(OC[C@@]4(OC[C@@]5(OC[C@@]6(OC[C@@]7(OC[C@@]8(OC[C@@]9(OC[C@@]%10(OC[C@@]%11(O[C@H]%12O[C@H](CO)[C@@H](O)[C@H](O)[C@H]%12O)O[C@H](CO)[C@@H](O)[C@@H]%11O)O[C@H](CO)[C@@H](O)[C@@H]%10O)O[C@H](CO)[C@@H](O)[C@@H]9O)O[C@H](CO)[C@@H](O)[C@@H]8O)O[C@H](CO)[C@@H](O)[C@@H]7O)O[C@H](CO)[C@@H](O)[C@@H]6O)O[C@H](CO)[C@@H](O)[C@@H]5O)O[C@H](CO)[C@@H](O)[C@@H]4O)O[C@H](CO)[C@@H](O)[C@@H]3O)O[C@H](CO)[C@@H](O)[C@@H]2O)[C@@H](O)[C@@H]1O FTSSQIKWUOOEGC-RULYVFMPSA-N 0.000 abstract 2
- 229940107187 fructooligosaccharide Drugs 0.000 abstract 2
- 229920003012 Hydroxypropyl distarch phosphate Polymers 0.000 abstract 1
- 239000001310 hydroxy propyl distarch phosphate Substances 0.000 abstract 1
- 235000013825 hydroxy propyl distarch phosphate Nutrition 0.000 abstract 1
- DVROLKBAWTYHHD-UHFFFAOYSA-N hydroxy propyl distarch phosphate Chemical compound OC1C(O)C(OC)OC(CO)C1OC(O)CCOC1C(OC2C(C(O)C(OC3C(C(OP(O)(=O)OC4C(C(O)C(OC)OC4CO)O)C(C)OC3CO)O)OC2COC2C(C(O)C(OC)C(CO)O2)O)O)OC(CO)C(OC)C1O DVROLKBAWTYHHD-UHFFFAOYSA-N 0.000 abstract 1
- ATUOYWHBWRKTHZ-UHFFFAOYSA-N Propane Chemical compound CCC ATUOYWHBWRKTHZ-UHFFFAOYSA-N 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 230000002045 lasting effect Effects 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- VVVDGSCGBGBGFN-UHFFFAOYSA-O 2-[decoxy(hydroxy)phosphoryl]oxyethyl-trimethylazanium Chemical compound CCCCCCCCCCOP(O)(=O)OCC[N+](C)(C)C VVVDGSCGBGBGFN-UHFFFAOYSA-O 0.000 description 1
- LYPFDBRUNKHDGX-SOGSVHMOSA-N N1C2=CC=C1\C(=C1\C=CC(=N1)\C(=C1\C=C/C(/N1)=C(/C1=N/C(/CC1)=C2/C1=CC(O)=CC=C1)C1=CC(O)=CC=C1)\C1=CC(O)=CC=C1)C1=CC(O)=CC=C1 Chemical compound N1C2=CC=C1\C(=C1\C=CC(=N1)\C(=C1\C=C/C(/N1)=C(/C1=N/C(/CC1)=C2/C1=CC(O)=CC=C1)C1=CC(O)=CC=C1)\C1=CC(O)=CC=C1)C1=CC(O)=CC=C1 LYPFDBRUNKHDGX-SOGSVHMOSA-N 0.000 description 1
- 238000005273 aeration Methods 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000004088 foaming agent Substances 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000003132 food thickener Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000015145 nougat Nutrition 0.000 description 1
- 239000011148 porous material Substances 0.000 description 1
- 239000001294 propane Substances 0.000 description 1
- 230000008439 repair process Effects 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 239000000758 substrate Substances 0.000 description 1
- 229960002197 temoporfin Drugs 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
- A23G3/02—Apparatus specially adapted for manufacture or treatment of sweetmeats or confectionery; Accessories therefor
- A23G3/10—Candy-pulling machines ; Processes or apparatus for making cotton candy or candy floss
-
- 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
-
- 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
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Confectionery (AREA)
Abstract
The invention provides a prebiotic cotton candy and a preparation method thereof. According to different tastes of customers, the traditional white granulated sugar is partially or completely replaced by fructo-oligosaccharide, as prebiotic, fructo-oligosaccharide can stimulate the growth of beneficial flora, and is beneficial to human body. The hydroxy propyl distarch phosphate added into the formula not only to improve the thickening effect of the cotton candy, but also improves the mouthfeel. At the same time, a nutritional fortifier is added to further improve the nutritional value of the cotton candy.
Description
Technical field
The present invention relates to field of food, especially, it is related to a kind of prebiotics cotton candy and preparation method thereof.
Background technology
Foaming agent is added, stirring through machinery wiping makes sugared body be filled with countless fine and closely woven bubbles, forms tissue in candy manufacture process
Loose, density reduces, and volume increases, the quality structure feature of color change and the different kind of local flavor, and sugar referred to as inflated by this kind of candy
Really.
Stir wiping effect through mechanical, be filled with countless fine and closely woven bubbles in vivo it is also possible to directionally mechanical stretching is made in sugar
The sweet body of inflation quality structure with forming pore, is become through inflation operation.
According to product density difference, aerated candy can be divided into hyperinflation, moderate inflation and three kinds of products of low-carbonate.High
Degree aerated product density can as little as 0.2g/cm3Left and right, moderate aerated product density is about in 1.0g/cm3Left and right, and low-carbonate
Density is high to arrive (1.3-1.4) g/cm3.Because density different product structure is also entirely different with taste flavor, present each other each
Different ins and outs.
Hyperinflation confectionery aeration degree is big, and quality is light, tissue looseness, can float on the water, density 0.6g/cm3 with
Under, color and luster is pure white, soft taste, slightly toughness and high resilience.Typically representative product is cotton candy.So property
Mostly strong using the having gelling performance hydrophilic colloid of the candy of matter, such as height congeal power gelatin.Because retention ability is big, cotton candy produces
Product moisture may be up to more than 16%, and quality is also sufficiently stable, and bubble is stablized lasting.
Aerated candy or soft sweets include many types, from nougat to cotton candy, these candies more soft and relatively
For intolerant to chewing.These candies various in style and unique style because its composition is different, and completely different with other candies：Example
As crystallizable in aerated candy or do not crystallize；Or often contain stabilizer as mile candy.
The common feature of aerated candy is to be required in the fabrication process mixing air adding in candy substrate.Typically
Mechanically actuated, air is added by planetarymixer or lasting compressor.
Content of the invention
Present invention aim at providing a kind of prebiotics cotton candy and preparation method thereof, not only improve the mouth of cotton candy
Taste, and improve the nutritive value of cotton candy.
A kind of prebiotics cotton candy, including the composition of following percentage by weight：
White granulated sugar 0-70%
FOS 10-90%
Gelatin 2-6%
Hydroxypropyl two starch phosphate fat 1-5%
Nutrition fortifier 0.02-5%
Flavoring essence 0.01-0.04%
Food coloring 0.000005-0.00002%
Water surplus.
Preferably, described nutrition fortifier is B B-complex and amino acid.
A kind of preparation method of prebiotics cotton candy, comprises the following steps：
A, sugar cook liquid：FOS is weighed up by formula with water together with white granulated sugar, or individually by FOS and water
Weigh up by formula, put into boil in sugar boiler sugar temperature be 102 DEG C -115 DEG C, by liquid glucose release mix with hydroxypropyl two starch phosphate fat
Close；
B, join gelatin water：By gelatin and water according to 1: (2-4) ratio soaks 0.5-10h；
C, liquid glucose is cooled between 90 DEG C -95 DEG C；
D, the gelatin by the liquid glucose having cooled down and soaking, nutrition fortifier, flavoring essence, food coloring are mixed by formula rate
Syzygies gas；
E, inflation：To liquid glucose inflation；
F, casting：The liquid glucose substituted the bad for the good is injected mould or the note nozzle with needs, the casting of required form；
Powder on G, the demoulding：Product surface is coated the food material of needs；
H, drying are aging, and environment temperature need to be less than 35 DEG C, makes the moisture content of product reach 7%-18%；
I, inner packing：Product is packed；
J, external packing：By packaging products in boxes.
Preferably, in described step A, when liquid glucose releasing is mixed with hydroxypropyl two starch phosphate fat, the concentration of sugar is
75%-85%.
Preferably, in described step E, liquid glucose charge density is 0.25-0.5g/ cubic centimetre.
Preferably, in described step F, injection molding environment temperature should be less than 30 DEG C.
Hydroxypropyl two starch phosphate fat is that starch is etherified again through a kind of converted starch that phosphate is crosslinked through expoxy propane, can
It is widely used in different food products as food additives., as food thickening agent, stability is good for hydroxypropyl two starch phosphate fat
Good；And hydroxypropyl two starch phosphate fat delicate mouthfeel, remain to keep good thickening effect at high temperature.
The invention has the advantages that：The prebiotics cotton candy of the present invention, by traditional white granulated sugar according to client's
Taste is different, is partly or entirely substituted by FOS, FOS can stimulate the growth of profitable strain as prebiotics, right
Human body is beneficial, adds hydroxypropyl two starch phosphate fat, not only improve the thickening effect of cotton candy, and lifted in formula
Mouthfeel, is simultaneously introduced nutrition fortifier, improves the nutritive value of cotton candy further.
In addition to objects, features and advantages described above, the present invention also has other objects, features and advantages.
The present invention is further detailed explanation below.
Specific embodiment
Hereinafter embodiments of the invention are described in detail, but the present invention can limit according to claim and cover
Multitude of different ways implement.
Embodiment 1
A kind of prebiotics cotton candy, including the composition of following percentage by weight：
White granulated sugar 70%
FOS 10%
Gelatin 2%
Hydroxypropyl two starch phosphate fat 5%
Nutrition fortifier 0.02%
Flavoring essence 0.04%
Food coloring 0.000005%
Water surplus.
Described nutrition fortifier is B B-complex and amino acid.
A kind of preparation method of prebiotics cotton candy, comprises the following steps：
A, sugar cook liquid：FOS is weighed up by formula with water together with white granulated sugar, puts into and boil to sugared temperature in sugar boiler and be
110 DEG C, liquid glucose is released and mixes with hydroxypropyl two starch phosphate fat；
B, join gelatin water：Gelatin and water are soaked 5h according to 1: 3 ratio；
C, liquid glucose is cooled between 90 DEG C；
D, the gelatin by the liquid glucose having cooled down and soaking, nutrition fortifier, flavoring essence, food coloring are mixed by formula rate
Syzygies gas；
E, inflation：To liquid glucose inflation；
F, casting：The liquid glucose substituted the bad for the good is injected mould or the note nozzle with needs, the casting of required form；
Powder on G, the demoulding：Product surface is coated the food material of needs；
H, drying are aging, and environment temperature need to be less than 35 DEG C, makes the moisture content of product reach 12%；
I, inner packing：Product is packed；
J, external packing：By packaging products in boxes.
In described step A, when liquid glucose releasing is mixed with hydroxypropyl two starch phosphate fat, the concentration of sugar is 80%.
In described step E, liquid glucose charge density is 0.3g/ cubic centimetre.
In described step F, injection molding environment temperature should be less than 30 DEG C.
Embodiment 2
A kind of prebiotics cotton candy, including the composition of following percentage by weight：
FOS 80%
Gelatin 2%
Hydroxypropyl two starch phosphate fat 1%
Nutrition fortifier 3%
Flavoring essence 0.01%
Food coloring 0.00002%
Water surplus.
Described nutrition fortifier is B B-complex and amino acid.
A kind of preparation method of prebiotics cotton candy, comprises the following steps：
A, sugar cook liquid：FOS is weighed up by formula with water together, put into boil in sugar boiler sugar temperature be 115 DEG C, will
Liquid glucose is released and is mixed with hydroxypropyl two starch phosphate fat；
B, join gelatin water：Gelatin and water are soaked 0.5h according to 1: 4 ratio；
C, liquid glucose is cooled between 95 DEG C；
D, the gelatin by the liquid glucose having cooled down and soaking, nutrition fortifier, flavoring essence, food coloring are mixed by formula rate
Syzygies gas；
E, inflation：To liquid glucose inflation；
F, casting：The liquid glucose substituted the bad for the good is injected mould or the note nozzle with needs, the casting of required form；
Powder on G, the demoulding：Product surface is coated the food material of needs；
H, drying are aging, and environment temperature need to be less than 35 DEG C, makes the moisture content of product reach 7%；
I, inner packing：Product is packed；
J, external packing：By packaging products in boxes.
In described step A, when liquid glucose releasing is mixed with hydroxypropyl two starch phosphate fat, the concentration of sugar is 75%.
In described step E, liquid glucose charge density is 0.5g/ cubic centimetre.
In described step F, injection molding environment temperature should be less than 30 DEG C.
Embodiment 3
A kind of prebiotics cotton candy, including the composition of following percentage by weight：
White granulated sugar 50%
FOS 30%
Gelatin 2%
Hydroxypropyl two starch phosphate fat 5%
Nutrition fortifier 5%
Flavoring essence 0.01%
Food coloring 0.00001%
Water surplus.
Described nutrition fortifier is B B-complex and amino acid.
A kind of preparation method of prebiotics cotton candy, comprises the following steps：
A, sugar cook liquid：FOS is weighed up by formula with water together with white granulated sugar, puts into and boil to sugared temperature in sugar boiler and be
102 DEG C, liquid glucose is released and mixes with hydroxypropyl two starch phosphate fat；
B, join gelatin water：Gelatin and water are soaked 10h according to 1: 2 ratio；
C, liquid glucose is cooled between 90 DEG C；
D, the gelatin by the liquid glucose having cooled down and soaking, nutrition fortifier, flavoring essence, food coloring are mixed by formula rate
Syzygies gas；
E, inflation：To liquid glucose inflation；
F, casting：The liquid glucose substituted the bad for the good is injected mould or the note nozzle with needs, the casting of required form；
Powder on G, the demoulding：Product surface is coated the food material of needs；
H, drying are aging, and environment temperature need to be less than 35 DEG C, makes the moisture content of product reach 18%；
I, inner packing：Product is packed；
J, external packing：By packaging products in boxes.
In described step A, when liquid glucose releasing is mixed with hydroxypropyl two starch phosphate fat, the concentration of sugar is 75%.
In described step E, liquid glucose charge density is 0.5g/ cubic centimetre.
In described step F, injection molding environment temperature should be less than 30 DEG C.
The foregoing is only the preferred embodiments of the present invention, be not limited to the present invention, for the skill of this area
For art personnel, the present invention can have various modifications and variations.All within the spirit and principles in the present invention, made any repair
Change, equivalent, improvement etc., should be included within the scope of the present invention.
Claims (6)
1. a kind of prebiotics cotton candy is it is characterised in that include the composition of following percentage by weight：
White granulated sugar 0-70%
FOS 10-90%
Gelatin 2-6%
Hydroxypropyl two starch phosphate fat 1-5%
Nutrition fortifier 0.02-5%
Flavoring essence 0.01-0.04%
Food coloring 0.000005-0.00002%
Water surplus.
2. prebiotics cotton candy as claimed in claim 1 it is characterised in that described nutrition fortifier be B B-complex and
Amino acid.
3. a kind of preparation method of prebiotics cotton candy is it is characterised in that comprise the following steps：
A, sugar cook liquid：FOS is weighed up by formula with water together with white granulated sugar, or individually by FOS and water by joining
Side weigh up, put into boil in sugar boiler sugar temperature be 102 DEG C -115 DEG C, by liquid glucose release mix with hydroxypropyl two starch phosphate fat；
B, join gelatin water：By gelatin and water according to 1：(2-4) ratio soaks 0.5-10h；
C, liquid glucose is cooled between 90 DEG C -95 DEG C；
D, the gelatin by the liquid glucose having cooled down and soaking, nutrition fortifier, flavoring essence, food coloring mix punching by formula rate
Gas；
E, inflation：To liquid glucose inflation；
F, casting：The liquid glucose substituted the bad for the good is injected mould or the note nozzle with needs, the casting of required form；
Powder on G, the demoulding：Product surface is coated the food material of needs；
H, drying are aging, and environment temperature need to be less than 35 DEG C, makes the moisture content of product reach 7%-18%；
I, inner packing：Product is packed；
J, external packing：By packaging products in boxes.
4. the preparation method of prebiotics cotton candy as claimed in claim 3 is it is characterised in that in described step A, by liquid glucose
When releasing is mixed with hydroxypropyl two starch phosphate fat, the concentration of sugar is 75%-85%.
5. the preparation method of prebiotics cotton candy as claimed in claim 3 is it is characterised in that in described step E, liquid glucose fills
Air tightness is 0.25-0.5g/ cubic centimetre.
6. the preparation method of prebiotics cotton candy as claimed in claim 3 is it is characterised in that in described step F, injection molding ring
Border temperature should be less than 30 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610783097.7A CN106387250A (en) | 2016-08-30 | 2016-08-30 | Prebiotic cotton candy and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610783097.7A CN106387250A (en) | 2016-08-30 | 2016-08-30 | Prebiotic cotton candy and preparation method thereof |
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| Publication Number | Publication Date |
|---|---|
| CN106387250A true CN106387250A (en) | 2017-02-15 |
Family
ID=58000338
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610783097.7A Pending CN106387250A (en) | 2016-08-30 | 2016-08-30 | Prebiotic cotton candy and preparation method thereof |
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| Country | Link |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP3841884A1 (en) * | 2019-12-25 | 2021-06-30 | Matok V'kal Ltd | An aerated sweet edible product and a method of manufacturing the same |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105104684A (en) * | 2015-08-27 | 2015-12-02 | 颍上县好圆食品有限公司 | Marshmallow capable of improving eyesight |
| CN105249438A (en) * | 2015-11-04 | 2016-01-20 | 韦武林 | Method for preparing edible sugar containing prebiotics |
-
2016
- 2016-08-30 CN CN201610783097.7A patent/CN106387250A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105104684A (en) * | 2015-08-27 | 2015-12-02 | 颍上县好圆食品有限公司 | Marshmallow capable of improving eyesight |
| CN105249438A (en) * | 2015-11-04 | 2016-01-20 | 韦武林 | Method for preparing edible sugar containing prebiotics |
Non-Patent Citations (1)
| Title |
|---|
| 张忠盛 等: "《新型糖果生产工艺与配方》", 28 February 2014, 中国轻工业出版社 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP3841884A1 (en) * | 2019-12-25 | 2021-06-30 | Matok V'kal Ltd | An aerated sweet edible product and a method of manufacturing the same |
| CN114867356A (en) * | 2019-12-25 | 2022-08-05 | 马托克维卡有限公司 | Aerated sweet edible products and methods of making the same |
| US11576396B2 (en) | 2019-12-25 | 2023-02-14 | Matok V'kal Ltd. | Aerated sweet edible product and a method of manufacturing the same |
| JP2023508688A (en) * | 2019-12-25 | 2023-03-03 | マトック ヴォカル リミテッド | Pneumatic sweet edible product and method for producing same |
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Application publication date: 20170215 |