CN107156405A - Prebiotics Q sugar and preparation method thereof - Google Patents
Prebiotics Q sugar and preparation method thereof Download PDFInfo
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- CN107156405A CN107156405A CN201710315974.2A CN201710315974A CN107156405A CN 107156405 A CN107156405 A CN 107156405A CN 201710315974 A CN201710315974 A CN 201710315974A CN 107156405 A CN107156405 A CN 107156405A
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- Prior art keywords
- sugar
- acid
- pectin
- fos
- prebiotics
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- 235000000346 sugar Nutrition 0.000 title claims abstract description 49
- 235000013406 prebiotics Nutrition 0.000 title claims abstract description 24
- 238000002360 preparation method Methods 0.000 title claims abstract description 7
- 235000016709 nutrition Nutrition 0.000 claims abstract description 26
- 230000035764 nutrition Effects 0.000 claims abstract description 26
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 23
- 150000005846 sugar alcohols Chemical class 0.000 claims abstract description 21
- 235000020357 syrup Nutrition 0.000 claims abstract description 15
- 239000006188 syrup Substances 0.000 claims abstract description 15
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 51
- 239000000463 material Substances 0.000 claims description 49
- 239000001814 pectin Substances 0.000 claims description 40
- 235000010987 pectin Nutrition 0.000 claims description 40
- 229920001277 pectin Polymers 0.000 claims description 40
- 108010010803 Gelatin Proteins 0.000 claims description 37
- 239000008273 gelatin Substances 0.000 claims description 37
- 229920000159 gelatin Polymers 0.000 claims description 37
- 235000019322 gelatine Nutrition 0.000 claims description 37
- 235000011852 gelatine desserts Nutrition 0.000 claims description 37
- 239000002253 acid Substances 0.000 claims description 29
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 26
- 239000001509 sodium citrate Substances 0.000 claims description 23
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims description 23
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 23
- 235000015203 fruit juice Nutrition 0.000 claims description 19
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 18
- 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 claims description 16
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 16
- 239000000845 maltitol Substances 0.000 claims description 16
- 235000010449 maltitol Nutrition 0.000 claims description 16
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 claims description 16
- 229940035436 maltitol Drugs 0.000 claims description 16
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims description 16
- 239000000811 xylitol Substances 0.000 claims description 16
- 235000010447 xylitol Nutrition 0.000 claims description 16
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 16
- 229960002675 xylitol Drugs 0.000 claims description 16
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 14
- 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 description 14
- 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 description 14
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 14
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 14
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 claims description 14
- 239000000284 extract Substances 0.000 claims description 14
- 239000000576 food coloring agent Substances 0.000 claims description 14
- 239000008103 glucose Substances 0.000 claims description 14
- 239000001630 malic acid Substances 0.000 claims description 14
- 235000011090 malic acid Nutrition 0.000 claims description 14
- 235000015165 citric acid Nutrition 0.000 claims description 13
- 239000004310 lactic acid Substances 0.000 claims description 13
- 235000014655 lactic acid Nutrition 0.000 claims description 13
- 238000003756 stirring Methods 0.000 claims description 5
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 claims description 4
- 238000007654 immersion Methods 0.000 claims description 4
- 238000002347 injection Methods 0.000 claims description 4
- 239000007924 injection Substances 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 4
- 238000012946 outsourcing Methods 0.000 claims description 4
- 238000004806 packaging method and process Methods 0.000 claims description 4
- 238000007493 shaping process Methods 0.000 claims description 4
- 239000007787 solid Substances 0.000 claims description 3
- 229910021529 ammonia Inorganic materials 0.000 claims description 2
- 230000009286 beneficial effect Effects 0.000 abstract description 5
- 235000011888 snacks Nutrition 0.000 abstract description 3
- 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 abstract 1
- 230000000694 effects Effects 0.000 abstract 1
- 230000000050 nutritive effect Effects 0.000 abstract 1
- 229960002197 temoporfin Drugs 0.000 abstract 1
- 230000008719 thickening Effects 0.000 abstract 1
- 244000248349 Citrus limon Species 0.000 description 5
- 235000005979 Citrus limon Nutrition 0.000 description 5
- 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 5
- 229910052708 sodium Inorganic materials 0.000 description 5
- 239000011734 sodium Substances 0.000 description 5
- 241000894006 Bacteria Species 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 238000003825 pressing Methods 0.000 description 2
- 230000004936 stimulating effect Effects 0.000 description 2
- 235000021558 10% juice Nutrition 0.000 description 1
- 241000193830 Bacillus <bacterium> Species 0.000 description 1
- 241000186016 Bifidobacterium bifidum Species 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- 208000005016 Intestinal Neoplasms Diseases 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 229940002008 bifidobacterium bifidum Drugs 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 210000000481 breast Anatomy 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000002158 endotoxin Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 201000002313 intestinal cancer Diseases 0.000 description 1
- 210000004347 intestinal mucosa Anatomy 0.000 description 1
- 230000003902 lesion Effects 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 230000001473 noxious effect Effects 0.000 description 1
- 230000035755 proliferation Effects 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch 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
- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
-
- 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)
- Food Science & Technology (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Microbiology (AREA)
- Nutrition Science (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Confectionery (AREA)
- Medicinal Preparation (AREA)
Abstract
The invention discloses prebiotics Q sugar, it is different according to the taste of client, by white granulated sugar, syrup and the sugar alcohol in traditional Q sugar, FOS is partly or entirely substituted by, FOS can stimulate the growth of profitable strain as prebiotics, it is beneficial to human body, the thickening effect of Q sugar is not only improved, and improves mouthfeel, while adding nutrition fortifier, the nutritive value of Q sugar is further improved, the present invention is used in snacks occasion.Also disclose the sugared preparation methods of prebiotics Q.
Description
Technical field
The present invention relates to field of food, more particularly to a kind of prebiotics Q sugar further relates to its preparation method.
Background technology
In the prior art, Q sugar is the soft sweets snacks extensively got consumer reception, is mainly made by following material：White granulated sugar, sugar
Starch (glucose, maltose etc.) sugar alcohol (xylitol, maltitol, D-sorbite) gelatin, pectin, acid (citric acid, breast
Acid, malic acid etc.), sodium citrate, nutrition fortifier, flavoring essence, fruit juice, other raw-food material extract, food coloring, tables
Face processing material, water, the soft glutinous bullet tooth of its mouthfeel.But continued to bring out with the new edible materials beneficial to human body, consumer couple
Snacks demand with health-preserving function is continuously increased, and Q sugar health-preserving function variations are more favourable.
The content of the invention
First technical problem to be solved by this invention is to provide a kind of health work(for having and stimulating profitable strain to grow
The prebiotics Q sugar of energy.
Second technical problem to be solved by this invention is to provide the preparation method of above-mentioned prebiotics Q sugar.
The present invention solves the technical scheme that is used of first technical problem：A kind of prebiotics Q sugar includes following weight
The composition of percentage
White granulated sugar 0-70%
Syrup (glucose, maltose etc.) 0-70%
Sugar alcohol (xylitol, maltitol, D-sorbite) 0-70%
FOS 5-90%
Gelatin 0-15%
Pectin 0-3.5%
Acid (citric acid, lactic acid, malic acid etc.) 0-2%
Sodium citrate 0-1%
Nutrition fortifier 0-30%
Flavoring essence 0-1%
Fruit juice, other raw-food material extracts 0-30%
Food coloring 0-0.00002%
Finish materials 0.002-10%
Water surplus.
Beneficial effect：In above-mentioned technical proposal, in the sugared materials of Q of prior art, FOS is added, due to oligomeric
Fructose is a kind of prebiotics, beneficial to human body, therefore, and the Q sugar for adding FOS possesses prebiotics and can stimulate beneficial bacterium
The function of the growth of group, makes Q sugar have the health-preserving function for stimulating profitable strain to grow.FOS to profitable strain in enteron aisle such as
The selective proliferation function such as Bifidobacterium Bifidum, Bacillus acidi lactici, makes profitable strain be taken advantage in enteron aisle, suppresses the life of harmful bacteria
It is long, the formation of noxious material (such as endotoxin, Ammonia) is reduced, there is protective effect to intestinal mucosa cells and liver, so as to prevent
The generation of lesion intestinal cancer, strengthens immunity of organisms.
It is used as the further improvement to above-mentioned technical proposal：
White granulated sugar 0
Syrup (glucose, maltose etc.) 0
Sugar alcohol (xylitol, maltitol, D-sorbite) 0
Gelatin 8%
Pectin 0
Acid (citric acid, lactic acid, malic acid etc.) 0
Sodium citrate 0
Nutrition fortifier 0
Flavoring essence 0
Fruit juice, other raw-food material extracts 0%
Food coloring 0
Finish materials 0.002%
FOS 80%.
Water surplus
The percentage by weight of FOS is promoted to 80% by above-mentioned improvement, eliminates white granulated sugar, syrup, sugar alcohol so that
The health-preserving function of made prebiotics Q sugar is more protruded.
As the further improvement to above-mentioned technical proposal,
White granulated sugar 35%
Syrup (glucose, maltose etc.) 25%
Sugar alcohol (xylitol, maltitol, D-sorbite) 10%
Gelatin 0-6%
Pectin 0.5-2%
Acid (citric acid, lactic acid, malic acid etc.) 0.5-1%
Sodium citrate 0-0.5%
Nutrition fortifier 2%
Flavoring essence 0.2%
Fruit juice, other raw-food material extracts 5%
Food coloring 0.00002%
Finish materials 2%
FOS 5%
Water surplus.
The percentage by weight of above-mentioned improved FOS only accounts for 5%, is adapted to slighter health-preserving function.
It is used as the further improvement to above-mentioned technical proposal, white granulated sugar 0
Syrup (glucose, maltose etc.) 0
Sugar alcohol (xylitol, maltitol, D-sorbite) 0-30%
Gelatin 7-10%
Pectin 0-0.8%
Acid (citric acid, lactic acid, malic acid etc.) 0.4-0.5%
Sodium citrate 0-0.2%
Nutrition fortifier 2-5%
Flavoring essence 0-0.2%
Fruit juice, other raw-food material extracts 1-5%
Food coloring 0
Finish materials 0
FOS 40-70%.
Water surplus.
As the further improvement to above-mentioned technical proposal,
White granulated sugar 0
Syrup (glucose, maltose etc.) 0
Sugar alcohol (xylitol, maltitol, D-sorbite) 0
Gelatin 0
Pectin 2-3.5%
Acid (citric acid, lactic acid, malic acid etc.) 1%
Sodium citrate 0.5%
Nutrition fortifier 0
Flavoring essence 0
Fruit juice, other raw-food material extracts 0
Food coloring 0
Finish materials 0
FOS 75-87%
Water surplus.
It is used as the further improvement to above-mentioned technical proposal, white granulated sugar 0
Syrup (glucose, maltose etc.) 0
Sugar alcohol (xylitol, maltitol, D-sorbite) 0
Gelatin 15
Pectin 0
Acid (citric acid, lactic acid, malic acid etc.) 0
Sodium citrate 0
Nutrition fortifier 10%
Flavoring essence 0
Fruit juice, other raw-food material extracts 20%
Food coloring 0
Finish materials 0
FOS 43%
Water surplus.
As the further improvement to above-mentioned technical proposal, finish materials can be white granulated sugar, nutrition fortifier,
One or more combinations in solid sugar alcohol
As the further improvement to above-mentioned technical proposal, the nutrition fortifier in finish materials is B B-complex
And amino acid
The preparation method of above-mentioned prebiotics Q sugar：
A, dispensing：Various dispensings are weighed up by weight proportion；
B, gelatin, pectin pretreatment：By gelatin and pectin and water in 1: the ratio immersion 0.5-24h of (5-15)；
C, molten sugar：Sugar boiler is put into after water is weighed up, FOS and white granulated sugar and the pectin mixed are poured into pot and started
Molten sugar, or independent pour into FOS in pot with the pectin mixed start molten sugar, to stir in Rong Zhu；
D, sugar cook：5% FOS is well mixed with pectin, citric acid, sodium citrate by formula；
E, blending：The mould of shape needed for liquid glucose is released into injection；
F, shaping；
G, interior bag：Product is packed；
H, outsourcing：By packaging products in boxes.
Embodiment
With reference to embodiment, the present invention is further described.
Embodiment one
The prebiotics Q sugar of the present embodiment,
A, the ingredient composition for pressing following percentage by weight first：
FOS 80%
Gelatin 8%
Finish materials 0.002%
Water surplus.
Finish materials are white granulated sugars.
B, gelatin pretreatment：By gelatin and water in 1: the ratio immersion 0.5-24h of (5-15)；
C, molten sugar：Sugar boiler is put into after water is weighed up, FOS is poured into pot and starts molten sugar, or by FOS and is mixed
The gelatin got togather, which is poured into pot, starts molten sugar, to stir in Rong Zhu；
D, sugar cook：Step c molten sugar is continued into the molten boiling down cissing stirring in side；
E, blending：The mould of shape needed for liquid glucose is released into injection；
F, shaping；
G, interior bag：Product is packed；
H, outsourcing：By packaging products in boxes
Embodiment two
The prebiotics Q sugar of the present embodiment：
A, the ingredient composition for pressing following percentage by weight first
White granulated sugar 35%
Syrup (glucose, maltose etc.) 25%
Sugar alcohol (xylitol, maltitol, D-sorbite) 10%
FOS 5%
Gelatin 0
Pectin 2%
Acid (citric acid, lactic acid, malic acid etc.) 1%
Sodium citrate 0.5%
Nutrition fortifier 2%
Flavoring essence 0.2%
Fruit juice, other raw-food material extracts 5%
Food coloring 0.00002%
Finish materials 2%, finish materials can be white granulated sugar, nutrition fortifier, one kind in solid sugar alcohol or many
The combination planted.Wherein nutrition fortifier is B B-complex and amino acid.
Water surplus.
B, dispensing：Various dispensings are weighed up by weight proportion；
C, gelatin, pectin pretreatment：By pectin and water in 1: the ratio immersion 0.5-24h of (5-15)；
D, molten sugar：Sugar boiler is put into after water is weighed up, FOS and white granulated sugar and the pectin mixed are poured into pot and started
Molten sugar, or independent pour into FOS in pot with the pectin mixed start molten sugar, to stir in Rong Zhu；
E, sugar cook：5% FOS is well mixed with pectin, citric acid, sodium citrate by formula；
F, blending：The mould of shape needed for liquid glucose is released into injection；
G, shaping；
H, interior bag：Product is packed；
Outsourcing：By packaging products in boxes.
Embodiment three
The present embodiment and embodiment two are essentially identical, and its difference is, gelatin, pectin, the weight of acid and sodium citrate
Amount percentage has changed：Gelatin 6%, pectin 0.5%, acid 0.5% and sodium citrate 0.
Example IV
The present embodiment and embodiment one are essentially identical, and its difference is, sugar alcohol (xylitol, maltitol, D-sorbite),
FOS, gelatin, acid, nutrition fortifier, flavoring essence, the percentage by weight of fruit juice and finish materials have become
It is dynamic：Sugar alcohol (xylitol, maltitol, D-sorbite) 30%, FOS 40%, gelatin 7%, pectin 0.8%, acid
0.5%th, nutrition fortifier 5%, flavoring essence 0.2%, fruit juice 1% and finish materials 0.
Embodiment five
The present embodiment and embodiment one are essentially identical, and its difference is, FOS, gelatin, pectin, acid, lemon
Sour sodium, nutrition fortifier, flavoring essence, the percentage by weight of fruit juice and finish materials have changed：Sugared FOS
70%th, gelatin 10%, acid 0.4%, sodium citrate 0.2%, nutrition fortifier 2%, fruit juice 5% and finish materials 0.
Embodiment six
The present embodiment and embodiment one are essentially identical, and its difference is, FOS, gelatin, pectin, acid, lemon
Sour sodium and the percentage by weight of finish materials have changed：Sugared FOS 43%, gelatin 15, nutrition fortifier 10% and
Fruit juice 20%.
Embodiment seven
The present embodiment and embodiment one are essentially identical, and its difference is, FOS, gelatin, pectin, acid, lemon
Sour sodium and the percentage by weight of finish materials have changed：Sugared FOS 75%, gelatin 0, pectin 3.5%, acid
1%th, sodium citrate 0.5% and finish materials 0.
Embodiment eight
The present embodiment and embodiment one are essentially identical, and its difference is, FOS, gelatin, pectin, acid, lemon
Sour sodium and the percentage by weight of finish materials have changed：Sugared FOS 75%, gelatin 0, pectin 3.5%, acid
1%th, sodium citrate 0.5% and finish materials 0.
Embodiment nine
The present embodiment and embodiment one are essentially identical, and its difference is, FOS, gelatin, pectin, acid, lemon
Sour sodium and the percentage by weight of finish materials have changed：Sugared FOS 90%, gelatin 0, pectin 3.5%, acid
1%th, sodium citrate 0.5% and finish materials 0.
Claims (9)
1. a kind of prebiotics Q sugar, includes the composition of following percentage by weight
White granulated sugar 0-70%
Syrup (glucose, maltose etc.) 0-70%
Sugar alcohol (xylitol, maltitol, D-sorbite) 0-70%
Gelatin 0-15%
Pectin 0-3.5%
Acid (citric acid, lactic acid, malic acid etc.) 0-2%
Sodium citrate 0-1%
Nutrition fortifier 0-30%
Flavoring essence 0-1%
Fruit juice, other raw-food material extracts 0-30%
Food coloring 0-0.00002%
Finish materials 0.002-10%
Water surplus；
It is characterized in that：
FOS 5-90%.
2. prebiotics Q sugar according to claim 1, it is characterised in that：
White granulated sugar 0
Syrup (glucose, maltose etc.) 0
Sugar alcohol (xylitol, maltitol, D-sorbite) 0
Gelatin 8%
Pectin 0
Acid (citric acid, lactic acid, malic acid etc.) 0
Sodium citrate 0
Nutrition fortifier 0
Flavoring essence 0
Fruit juice, other raw-food material extracts 0%
Food coloring 0
Finish materials 0.002%
Water surplus
FOS 80%.
3. prebiotics Q sugar according to claim 1, it is characterised in that：
White granulated sugar 35%
Syrup (glucose, maltose etc.) 25%
Sugar alcohol (xylitol, maltitol, D-sorbite) 10%
Gelatin 0-6%
Pectin 0.5-2%
Acid (citric acid, lactic acid, malic acid etc.) 0.5-1%
Sodium citrate 0-0.5%
Nutrition fortifier 2%
Flavoring essence 0.2%
Fruit juice, other raw-food material extracts 5%
Food coloring 0.00002%
Finish materials 2%
Water surplus
FOS 5%.
4. prebiotics Q sugar according to claim 1, it is characterised in that：
White granulated sugar 0
Syrup (glucose, maltose etc.) 0
Sugar alcohol (xylitol, maltitol, D-sorbite) 0-30%
Gelatin 7-10%
Pectin 0-0.8%
Acid (citric acid, lactic acid, malic acid etc.) 0.4-0.5%
Sodium citrate 0-0.2%
Nutrition fortifier 25%
Flavoring essence 0-0.2%
Fruit juice, other raw-food material extracts 1-5%
Food coloring 0
Finish materials 0
Water surplus
FOS 40-70%.
5. prebiotics Q sugar according to claim 1, it is characterised in that：
White granulated sugar 0
Syrup (glucose, maltose etc.) 0
Sugar alcohol (xylitol, maltitol, D-sorbite) 0
Gelatin 0
Pectin 2-3.5%
Acid (citric acid, lactic acid, malic acid etc.) 1%
Sodium citrate 0.5%
Nutrition fortifier 0
Flavoring essence 0
Fruit juice, other raw-food material extracts 0
Food coloring 0
Finish materials 0
Water surplus
FOS 75-87%.
6. prebiotics Q sugar according to claim 1, it is characterised in that：
White granulated sugar 0
Syrup (glucose, maltose etc.) 0
Sugar alcohol (xylitol, maltitol, D-sorbite) 0
Gelatin 15
Pectin 0
Acid (citric acid, lactic acid, malic acid etc.) 0
Sodium citrate 0
Nutrition fortifier 10%
Flavoring essence 0
Fruit juice, other raw-food material extracts 20%
Food coloring 0
Finish materials 0
Water surplus
FOS 43%.
7. the prebiotics Q sugar according to any one of claim 1 to 6, it is characterised in that：The finish materials can be
One or more combinations in white granulated sugar, nutrition fortifier, solid sugar alcohol.
8. prebiotics Q sugar according to claim 7, it is characterised in that：The nutrition fortifier is B B-complex and ammonia
Base acid.
9. its preparation method of the prebiotics Q sugar described in claim 1, it is characterised in that：
A, dispensing：Various dispensings are weighed up by weight proportion；
B, gelatin, pectin pretreatment：Gelatin and pectin are pressed 1 with water：The ratio immersion 0.5-24h of (5-15)；
C, molten sugar：Sugar boiler is put into after water is weighed up, FOS and white granulated sugar and the pectin mixed are poured into pot and started
Molten sugar, or independent pour into FOS in pot with the pectin mixed start molten sugar, to stir in Rong Zhu；
D, sugar cook：5% FOS is well mixed with pectin, citric acid, sodium citrate by formula；
E, blending：The mould of shape needed for liquid glucose is released into injection；
F, shaping；
G, interior bag：Product is packed；
H, outsourcing：By packaging products in boxes.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201710315974.2A CN107156405A (en) | 2017-05-08 | 2017-05-08 | Prebiotics Q sugar and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201710315974.2A CN107156405A (en) | 2017-05-08 | 2017-05-08 | Prebiotics Q sugar and preparation method thereof |
Publications (1)
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| CN107156405A true CN107156405A (en) | 2017-09-15 |
Family
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| Application Number | Title | Priority Date | Filing Date |
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| CN201710315974.2A Pending CN107156405A (en) | 2017-05-08 | 2017-05-08 | Prebiotics Q sugar and preparation method thereof |
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| Country | Link |
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| CN (1) | CN107156405A (en) |
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| CN107751521A (en) * | 2017-10-21 | 2018-03-06 | 东莞市金旺食品有限公司 | A kind of hamburger chewing gum and preparation method thereof |
| CN107751520A (en) * | 2017-10-21 | 2018-03-06 | 东莞市金旺食品有限公司 | A kind of fruit juice volume soft sweets and preparation method thereof |
| CN108041239A (en) * | 2017-12-29 | 2018-05-18 | 哈尔滨工业大学 | It is a kind of for multi-functional QQ sugar of children and preparation method thereof |
| CN109619252A (en) * | 2018-10-25 | 2019-04-16 | 上海兰明食品科技有限公司 | A kind of clearing lung-heat, the function candy for adsorbing nicotine |
| CN109744357A (en) * | 2017-11-05 | 2019-05-14 | 达威控股有限公司 | A kind of pair of human body intestinal canal has sugar of healthcare function and preparation method thereof |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107751521A (en) * | 2017-10-21 | 2018-03-06 | 东莞市金旺食品有限公司 | A kind of hamburger chewing gum and preparation method thereof |
| CN107751520A (en) * | 2017-10-21 | 2018-03-06 | 东莞市金旺食品有限公司 | A kind of fruit juice volume soft sweets and preparation method thereof |
| CN109744357A (en) * | 2017-11-05 | 2019-05-14 | 达威控股有限公司 | A kind of pair of human body intestinal canal has sugar of healthcare function and preparation method thereof |
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| CN108041239B (en) * | 2017-12-29 | 2021-07-20 | 哈尔滨工业大学 | Multifunctional QQ candy for children and preparation method thereof |
| CN109619252A (en) * | 2018-10-25 | 2019-04-16 | 上海兰明食品科技有限公司 | A kind of clearing lung-heat, the function candy for adsorbing nicotine |
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Application publication date: 20170915 |