CN107467331A - One kind control candy - Google Patents
One kind control candy Download PDFInfo
- Publication number
- CN107467331A CN107467331A CN201710671458.3A CN201710671458A CN107467331A CN 107467331 A CN107467331 A CN 107467331A CN 201710671458 A CN201710671458 A CN 201710671458A CN 107467331 A CN107467331 A CN 107467331A
- Authority
- CN
- China
- Prior art keywords
- candy
- sodium alginate
- water
- tagatose
- trehalose
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 27
- BJHIKXHVCXFQLS-PQLUHFTBSA-N keto-D-tagatose Chemical compound OC[C@@H](O)[C@H](O)[C@H](O)C(=O)CO BJHIKXHVCXFQLS-PQLUHFTBSA-N 0.000 claims abstract description 23
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 28
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 27
- 239000000661 sodium alginate Substances 0.000 claims description 27
- 235000010413 sodium alginate Nutrition 0.000 claims description 27
- 229940005550 sodium alginate Drugs 0.000 claims description 27
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 claims description 22
- SRBFZHDQGSBBOR-HWQSCIPKSA-N L-arabinopyranose Chemical compound O[C@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-HWQSCIPKSA-N 0.000 claims description 22
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 claims description 22
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 claims description 21
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 claims description 21
- 239000000843 powder Substances 0.000 claims description 16
- 238000003756 stirring Methods 0.000 claims description 14
- 239000007864 aqueous solution Substances 0.000 claims description 11
- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 claims description 11
- 235000011086 calcium lactate Nutrition 0.000 claims description 11
- 239000001527 calcium lactate Substances 0.000 claims description 11
- 229960002401 calcium lactate Drugs 0.000 claims description 11
- 239000002994 raw material Substances 0.000 claims description 9
- 239000002002 slurry Substances 0.000 claims description 9
- 102000007544 Whey Proteins Human genes 0.000 claims description 8
- 108010046377 Whey Proteins Proteins 0.000 claims description 8
- 239000005862 Whey Substances 0.000 claims description 7
- 238000001035 drying Methods 0.000 claims description 7
- 239000000203 mixture Substances 0.000 claims description 7
- 239000002245 particle Substances 0.000 claims description 7
- 239000008188 pellet Substances 0.000 claims description 5
- 239000000463 material Substances 0.000 claims description 4
- 238000005507 spraying Methods 0.000 claims description 4
- 238000005253 cladding Methods 0.000 claims description 3
- 238000001694 spray drying Methods 0.000 claims description 2
- 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 abstract description 24
- 239000008103 glucose Substances 0.000 abstract description 20
- 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 abstract description 16
- 229930006000 Sucrose Natural products 0.000 abstract description 16
- 239000005720 sucrose Substances 0.000 abstract description 16
- 239000008280 blood Substances 0.000 abstract description 14
- 210000004369 blood Anatomy 0.000 abstract description 14
- 235000013305 food Nutrition 0.000 abstract description 14
- 206010012601 diabetes mellitus Diseases 0.000 abstract description 12
- 238000010521 absorption reaction Methods 0.000 abstract description 10
- 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 abstract description 7
- 208000013016 Hypoglycemia Diseases 0.000 abstract description 6
- 230000002218 hypoglycaemic effect Effects 0.000 abstract description 6
- 230000036541 health Effects 0.000 abstract description 5
- 230000009286 beneficial effect Effects 0.000 abstract description 3
- 210000000496 pancreas Anatomy 0.000 abstract description 3
- 150000001480 arabinoses Chemical class 0.000 abstract 1
- 201000001421 hyperglycemia Diseases 0.000 abstract 1
- 238000006243 chemical reaction Methods 0.000 description 9
- 150000001720 carbohydrates Chemical group 0.000 description 5
- 235000014633 carbohydrates Nutrition 0.000 description 5
- 230000000694 effects Effects 0.000 description 5
- 238000005516 engineering process Methods 0.000 description 5
- 238000012545 processing Methods 0.000 description 5
- 239000000243 solution Substances 0.000 description 5
- 244000299461 Theobroma cacao Species 0.000 description 4
- 235000010443 alginic acid Nutrition 0.000 description 4
- 229960001126 alginic acid Drugs 0.000 description 4
- 239000000783 alginic acid Substances 0.000 description 4
- 229920000615 alginic acid Polymers 0.000 description 4
- 150000004781 alginic acids Chemical class 0.000 description 4
- 239000000845 maltitol Substances 0.000 description 4
- 235000010449 maltitol Nutrition 0.000 description 4
- 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 description 4
- 229940035436 maltitol Drugs 0.000 description 4
- 235000018102 proteins Nutrition 0.000 description 4
- 102000004169 proteins and genes Human genes 0.000 description 4
- 108090000623 proteins and genes Proteins 0.000 description 4
- 150000001413 amino acids Chemical class 0.000 description 3
- 230000008901 benefit Effects 0.000 description 3
- 230000008859 change Effects 0.000 description 3
- 210000000936 intestine Anatomy 0.000 description 3
- 238000006116 polymerization reaction Methods 0.000 description 3
- HEDRZPFGACZZDS-UHFFFAOYSA-N Chloroform Chemical compound ClC(Cl)Cl HEDRZPFGACZZDS-UHFFFAOYSA-N 0.000 description 2
- RTZKZFJDLAIYFH-UHFFFAOYSA-N Diethyl ether Chemical compound CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-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
- 102000004407 Lactalbumin Human genes 0.000 description 2
- 108090000942 Lactalbumin Proteins 0.000 description 2
- 235000009470 Theobroma cacao Nutrition 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 230000000903 blocking effect Effects 0.000 description 2
- 235000008429 bread Nutrition 0.000 description 2
- 235000019219 chocolate Nutrition 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 230000006870 function Effects 0.000 description 2
- 238000005469 granulation Methods 0.000 description 2
- 230000003179 granulation Effects 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 235000012054 meals Nutrition 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 238000000465 moulding Methods 0.000 description 2
- 230000000291 postprandial effect Effects 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 238000007493 shaping process Methods 0.000 description 2
- 239000011734 sodium Substances 0.000 description 2
- 229910052708 sodium Inorganic materials 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 244000025254 Cannabis sativa Species 0.000 description 1
- 241000195493 Cryptophyta Species 0.000 description 1
- 241000218691 Cupressaceae Species 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 102000003886 Glycoproteins Human genes 0.000 description 1
- 108090000288 Glycoproteins Proteins 0.000 description 1
- 241000238631 Hexapoda Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 102100029677 Trehalase Human genes 0.000 description 1
- 108010087472 Trehalase Proteins 0.000 description 1
- 208000027418 Wounds and injury Diseases 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 239000000853 adhesive Substances 0.000 description 1
- 230000001070 adhesive effect Effects 0.000 description 1
- 239000012670 alkaline solution Substances 0.000 description 1
- 125000003275 alpha amino acid group Chemical group 0.000 description 1
- HDTRYLNUVZCQOY-BTLHAWITSA-N alpha,beta-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-BTLHAWITSA-N 0.000 description 1
- 108010051210 beta-Fructofuranosidase Proteins 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 239000007884 disintegrant Substances 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 238000006253 efflorescence Methods 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 230000002641 glycemic effect Effects 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000008676 import Effects 0.000 description 1
- 208000014674 injury Diseases 0.000 description 1
- 235000011073 invertase Nutrition 0.000 description 1
- 239000001573 invertase Substances 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 239000000155 melt Substances 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- SYSQUGFVNFXIIT-UHFFFAOYSA-N n-[4-(1,3-benzoxazol-2-yl)phenyl]-4-nitrobenzenesulfonamide Chemical class C1=CC([N+](=O)[O-])=CC=C1S(=O)(=O)NC1=CC=C(C=2OC3=CC=CC=C3N=2)C=C1 SYSQUGFVNFXIIT-UHFFFAOYSA-N 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000003960 organic solvent Substances 0.000 description 1
- 238000002161 passivation Methods 0.000 description 1
- 235000013406 prebiotics Nutrition 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 230000005180 public health Effects 0.000 description 1
- 206010037844 rash Diseases 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 238000009738 saturating Methods 0.000 description 1
- 230000014860 sensory perception of taste Effects 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 210000002027 skeletal muscle Anatomy 0.000 description 1
- 210000000813 small intestine Anatomy 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 150000003625 trehaloses Chemical class 0.000 description 1
- 238000012795 verification Methods 0.000 description 1
- 239000013585 weight reducing agent Substances 0.000 description 1
- 235000021119 whey protein Nutrition 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
-
- 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
- A23G3/44—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing peptides or proteins
-
- 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
- A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
- A23G3/54—Composite products, e.g. layered, coated, filled
-
- 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
- A23G2220/00—Products with special structure
- A23G2220/20—Products with special structure with a composite structure, e.g. laminated products, coated products, microstructures, e.g. with encapsulated ingredients
-
- 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
Abstract
The present invention provides a kind of control candy, wherein containing control sugared agent 5 10wt%；Present invention control candy is compounded L arabinoses, Tagatose, is blocked the absorption of sucrose and glucose sugar, is suppressed postprandial hyperglycemia, prevent the generation of diabetes.Eaten especially for diabetic in hypoglycemia, sugar can be provided in time, will not make blood glucose rise excessively too fast again, held stationary, do not increase pancreas burden, kept the state of an illness steady, beneficial to diabetes patient's health, while enjoyed delicious food.
Description
Technical field
The present invention relates to food processing field, more particularly to a kind of control candy.
Background technology
Candy is sweet and dilitious, is the indispensable leisure food of modern.For diabetes patient, due to hypoglycemia occurs
Phenomenon.Diabetes patient's hypoglycemia can usually faint, or even life danger occur, be often required to prepare some candies with, with
Eaten during standby hypoglycemia.It is rich in sugar so that diabetes blood glucose raises rapidly but common candy is mainly made up of sucrose, it is impossible to
The steady of blood glucose is maintained, increases the burden of pancreas, it is unfavorable to the state of an illness.Sugar can be provided by needing to prepare a kind of candy, again will not
Make blood glucose rise excessively too fast, held stationary, beneficial to health, particularly diabetes patient.
With development in science and technology, the application of biotechnology, the newly approved L-arabinose of the Ministry of Public Health, Tagatose, because its is original
Blocking sucrose, glucose absorption effect, be just more and more added in diabetes patient, people to lose weight food.
With the development of science and technology, rare sugar is more and more applied to make functional food processing, such as dieletic foodstuff, subtract
Fertile food etc..L-arabinose therein, Tagatose are approved as new resource food (new raw-food material) via defending planning commission, its
The distinctive function of blocking sucrose and glucose absorption, more and more applied to dieletic foodstuff, weight reduction product.L- is Arabic
The most representational physiological action of sugar is selectively to influence the invertase in small intestine, so as to suppress the absorption of sucrose.According to report
Road, 2% L-arabinose is added in sucrose, the absorption of 40% sucrose can be suppressed, while blood glucose value is lacked rise about
50%.Tagatose have lower calorific value, zero glycemic index, blood glucose passivation, without carious tooth, prebiotic function and antioxygen
Change the excellent nutritive peculiarities such as activity.
But overgenerous Maillard reaction easily occurs for L-arabinose, it is anti-that caramelization easily occurs for Tagatose chance low temperature
Should be with overgenerous Maillard reaction.
Trehalose is the nonreducing sugar being made up of two glucose molecules with 1,1- glycosidic bonds, has 3 kinds of isomers i.e. extra large
Algae sugar (α, α), isotrehalose (β, β) and neotrehalose (α, β), and there is non-specific protection to make various bioactivators
With.Scientists find that desert plant leaf roll cypress is almost withered in arid, can bring back to life after chance water but miraculously；High mountain
Plant brings back to life grass and can be resistant to ice and snow severe cold；Some insects are not freezed under the conditions of high and cold, high gently dried dehydration etc., not done
Extremely, it is exactly the life miracle of their internal trehaloses creation.Therefore trehalose is known as the good reputation of " sugar of life " in scientific circles.
Internal authority《It is natural》Magazine had once delivered the special text evaluated trehalose in July, 2000, the article pointed out：" to being permitted
For more life entities, the being and not being of trehalose, it is meant that life or death ".
Trehalose and sucrose category isomer, but because it does not have reproducibility, therefore all have very to heat and acid
Good stability.It is not easy that Maillard reaction occurs with amino acid and protein in heating process.It is 3.5~10.0 models in pH value
In the solution enclosed, 1000 DEG C, 24h are kept, resolution ratio is only 1%.Trehalose can hardly be decomposed by general enzyme, can only be by
Specific trehalase decomposes.
Trehalose is carbohydrate most stable in natural sugar, acidproof, heat-resisting, is applicable various food processing process.Sodium alginate
Water is slightly soluble in, insoluble in most of organic solvent.It is dissolved in alkaline solution, solution is had viscosity.Sodium alginate has moisture absorption
Property, the number of contained humidity depends on relative humidity during balance.Dry sodium alginate is in the container of good seal in 25 DEG C
And temperature below storage quite stable.Sodium alginate soln is stable in pH5~9.The degree of polymerization (DP) and molecular weight and alginic acid
Sodium solution it is sticky directly related, during storage reductions of viscosity can be used to estimate the degree that sodium alginate goes to polymerize.High polymerization degree
Sodium alginate stability not as good as low polymerization degree sodium alginate.
Sodium alginate has just taken in American Pharmacopeia early in 1938.Alginic acid is in 1963 annual income British Pharmacopoeias.Alginic acid is not
Water is dissolved in, but is put into water and can expand.Therefore, traditionally, sodium alginate is used as the adhesive of tablet, and alginic acid is used as quick-release
The disintegrant of piece.However, influence of the sodium alginate to tabletting properties depends in prescription the amount being put into, and in some situations
Under, sodium alginate can promote the disintegration of tablet.Sodium alginate can add during granulation, rather than after granulation with powder
The form at end adds, and such manufacturing process is simpler.Compared with using starch, made mechanical strength in blocks is bigger.
Whey protein powder is the precious protein come out using advanced technologies from milk separation and Extraction, with its purity it is high,
Absorptivity is high, amino acid forms most reasonable etc. many advantages and pushed away as " king of albumen ".
Lactalbumin not only easily digests, but also has high biological value, efficient rate, high protein effect ratio and usury
It is the fine work in protein with rate.In all essential amino acids containing needed by human body, its amino acid compositional model and skeletal muscle
Amino acid compositional model it is almost completely the same, extremely easily absorbed by human body.
Calcium lactate, molecular formula：(CH3CHOHCOO) 2Ca5H2O molecular weight：308.3.For white particle or powder, it is no different
Taste, mouth gustation are bitter.Micro- have efflorescence properties, is soluble in hot water, is soluble in hot water into transparent or slightly turbid solution, cold water solubility compared with
It is low, insoluble in ethanol, chloroform and ether.The pH value of the aqueous solution is 6.0~7.0.With solubility is high, dissolution velocity is fast, biology
Utilization rate is high, in good taste, is widely used in the fields such as dairy products, beverage, health care of food product.
The content of the invention
The defects of the object of the invention is exactly to make up prior art, there is provided one kind control candy, it is intended that control is reduced
L-arabinose, Tagatose are transported to intestines by absorption of the human body to sucrose, glucose, people while Sweet Tooth To Go is enjoyed
The position that road is specified, rapid disintegration, discharges L-arabinose, Tagatose, blocks absorption of the human body to sucrose, glucose.Together
When by early stage processing, L-arabinose, Tagatose it also avoid easy pyrogenetic reaction and overgenerous U.S. rad is anti-.Especially
It is for diabetes patient, sugar can be supplemented in hypoglycemia, moreover it is possible to blood glucose rise speed is controlled, keeps blood glucose steady, it is stable
The state of an illness.
The present invention is achieved by the following technical solutions：
One kind control candy, wherein containing control sugared agent 5-10wt%；
First, heart material processed
(1) raw material is detected：Detect L-arabinose, Tagatose quality；
(2) sodium alginate is dissolved in water, the 1-2wt% aqueous solution is made, added PURE WHEY, stir, added dilute
There is sugar to stir to form slurry；The weight/mass percentage composition of each raw material is in slurry：Sodium alginate 1-1.3wt%, lactalbumin
Powder 30-40wt%, L-arabinose 8-15wt%, Tagatose 5-7wt%, surplus are water；
(3) by gained slurry drying, gel powder is made；
2nd, cladding processed
(4) sodium alginate is dissolved with water, the 3-3.5wt% aqueous solution is made, add trehalose while stirring, stirring is equal
It is even, the calcium lactate aqueous solution is added, viscous paste is obtained after stirring；The weight/mass percentage composition of each raw material is in viscous paste：Marine alga
Sour sodium 3-3.5wt%, trehalose 40-50wt%, calcium lactate 0.5-1wt%, surplus is water；
3rd, synthesize
(5) viscous paste is sprayed on the gel powder, pellet is made, produces.
The temperature of water used is 30 DEG C~35 DEG C, and pH value is 6.0~7.0.
The particle diameter of the gel powder is 60-70 microns.
The particle diameter of the pellet is 120-150 microns.
The trehalose is aqueous 20-30wt% powder.
The drying mode of step (4) is spray drying, and step (6) spraying is spraying drying.
The concentration of the calcium lactate aqueous solution is 0.5-1wt%.
It is an advantage of the invention that：Present invention control candy is compounded L-arabinose, Tagatose, suppresses the suction of sugar
Receive, slowly raise blood glucose, prevent the generation of diabetes.Eat, can be provided in time in hypoglycemia especially for diabetic
It sugar, will not make blood glucose rise excessively too fast again, held stationary, not increase pancreas burden, keep the state of an illness steady, beneficial to diabetes
Human body health, while enjoyed delicious food.
Trehalose and L-arabinose, Tagatose bond that particle is made by the present invention with sodium alginate, make to be easy to swim
From trehalose be fixed together with L-arabinose, Tagatose, allow the diaphragm of trehalose to protect L-arabinose, tower
Lattice sugar is from high temperature injury.In outer layer with being readily able to free trehalose with sodium alginate and PURE WHEY condenses together,
More than 200 DEG C of high temperature can be born, improve its stability in hot-working early, middle, late stage, avoid L-arabinose,
The strong Maillard reaction of Tagatose.And the intensity of sodium alginate outer layer is improved with calcium lactate, ultimately form the high parcel of intensity
Layer, can be subjected to hot-working food early, middle, late stage different temperatures, be protected glycoprotein structure, moreover it is possible to which L- is Arabic
Sugar, Tagatose are transported to specified intestines and stomach, are disintegrated rapidly in the presence of human body acid, discharge L-arabinose, Tagatose, hinder
Disconnected absorption of the human body to sucrose, glucose, so as to inhibit the rising of postprandial blood sugar.
Trehalose, PURE WHEY, sodium alginate, calcium lactate used in the present invention, it is conventional supplementary material, and passes through food
Industry widely practice and clinical verification；Preparation method used is conventional method and normal temperature environment, appearance simple to operate
Easily grasp and obtain controllable quality.
Embodiment
The present invention is described further with reference to specific embodiment, but protection scope of the present invention is not limited in
This：
Embodiment
First, heart material processed
(1) raw material is detected：Detect L-arabinose, Tagatose quality；
(2) sodium alginate is dissolved in water, is made the 1wt% aqueous solution, added PURE WHEY, stir, add L- Ah
Uncle's sugar, Tagatose is drawn to stir to form slurry；The weight/mass percentage composition of each raw material is in slurry：Sodium alginate 1wt%, whey
Albumen powder 35wt%, L-arabinose 12wt%, Tagatose 6wt%, surplus are water；
(3) by gained slurry drying, gel powder is made；
2nd, cladding processed
(5) sodium alginate is dissolved with 35 DEG C of warm water, 3wt% glue is made, it is equal to pour into trehalose stirring while stirring
It is even, the 1wt% calcium lactate aqueous solution is added, is stirred, viscous paste is made；The weight/mass percentage composition of each raw material in viscous paste
For：Sodium alginate 3wt%, trehalose 35wt%, calcium lactate 0.7wt%, surplus are water, and 10Kg viscous pastes are made；
3rd, synthesize
(6) viscous paste is sprayed and dried on the gel powder, it is 120-150 micron pellets that particle diameter, which is made, is obtained
Control sugared agent；
The temperature of water used is 35 DEG C, pH value 7.0.
The trehalose is aqueous 20wt% powder.
Prepare candy：
A, hard candy：Dispensing, sucrose 2000g, maltitol (liquid) 100g, the present embodiment control sugared agent 200g；Preparation method,
When maltitol, sucrose are brewed into sticky liquid glucose with big fire, small fire is used instead, will control sugared agent with warm water melts, and adds in liquid glucose,
Continue to be brewed into transparence carbohydrate gum, choose that any can Cheng Sizai cold water be cool swashs with chopsticks, mouth is tasted hard crisp, ceases fire.Will be saturating
Bright shape carbohydrate gum, automatic moulding machine shaping is poured into, is got product.
Control sugared effect：
Example：Certain female, 59 years old, medical history 7 years, basal plasma glucose 10.5/15.7mmoI/L (100 grams of bread meals),
Candy 50g obtained by invented food, eaten with warm water chemical conversion underflow, change of blood sugar situation is as follows within three days：
First day：10.7/13.4mmoI/L
Second day：10.3/12.6mmoI/L
3rd day：9.8/11.1mmoI/L
B, chocolate
Dispensing, sucrose 1000g, maltitol (liquid) 100g, cocoa power 500g, the present embodiment control sugared agent 100g, make
Method：When maltitol, sucrose are brewed into sticky liquid glucose, small fire is used instead, cocoa power, control sugared agent are melted with warm water, added
In liquid glucose, continue to be brewed into brown shape carbohydrate gum, chosen with chopsticks and a little swashed with cold water is cool again, mouth is tasted, and import is first slightly hard rear soft
It is dense, cease fire.By brown shape carbohydrate gum, automatic moulding machine shaping is poured into, is got product.
Control sugared effect：Example：Certain man, 63 years old, medical history 4 years, basal plasma glucose 8.5/12.1mmoI/L (100 grams of bread meals),
Chocolate 50g obtained by invented food, eaten with warm water chemical conversion underflow, three days change of blood sugar situations are such as
Under：
First day：8.3/11.7mmoI/L
Second day：7.9/11.2mmoI/L
3rd day：7.3/10.8mmoI/L
Confirmed by Experimental Comparison：One kind control candy of the present invention, wherein avoiding L-arabinose or Tagatose excessively
Strong Maillard reaction processing obtained component is added in candy making, can both be blocked the absorption of sucrose, glucose, be suppressed
Postprandial blood sugar rises, and can avoid overgenerous Maillard reaction again, obtain the candy of high-quality.Production technology is in tradition
On the basis of which kind of candy no matter manufactured, by adding instant component, can obtain good outward appearance and color and luster, people
While enjoying delicious, and can enough allows the place specified of intestines and stomach that L-arabinose, Tagatose reach, and promotes health,
More the new resource foods such as L-arabinose or Tagatose can be allowed preferably to benefit masses.
Claims (7)
1. one kind control candy, it is characterised in that wherein containing control sugared agent 5-10wt%；
First, heart material processed
（1）Detect raw material：Detect L-arabinose, Tagatose quality；
（2）Sodium alginate is dissolved in water, the 1-2wt% aqueous solution is made, PURE WHEY is added, stirs, add rare sugar and stir
Mix and be formed uniformly slurry；The weight/mass percentage composition of each raw material is in slurry：Sodium alginate 1-1.3wt%, PURE WHEY 30-
40wt%, L-arabinose 8-15wt%, Tagatose 5-7wt%, surplus are water；
（3）By gained slurry drying, gel powder is made；
2nd, cladding processed
（4）Sodium alginate is dissolved with water, the 3-3.5wt% aqueous solution is made, adds trehalose while stirring, stirs, adds
Enter the calcium lactate aqueous solution, viscous paste is obtained after stirring；The weight/mass percentage composition of each raw material is in viscous paste：Sodium alginate 3-
3.5wt%, trehalose 40-50wt%, calcium lactate 0.5-1wt%, surplus are water；
3rd, synthesize
（5）Viscous paste is sprayed on the gel powder, pellet is made, produces.
2. control candy as claimed in claim 1, it is characterised in that the temperature of water used be 30 DEG C~35 DEG C, pH value be 6.0~
7.0。
3. candy is controlled as claimed in claim 1, it is characterised in that the particle diameter of the gel powder is 60-70 microns.
4. candy is controlled as claimed in claim 1, it is characterised in that the particle diameter of the pellet is 120-150 microns.
5. candy is controlled as claimed in claim 1, it is characterised in that the trehalose is aqueous 20-30wt% powder.
6. candy is controlled as claimed in claim 1, it is characterised in that step（3）Drying mode for spray drying, step
（5）The spraying is spraying drying.
7. candy is controlled as claimed in claim 1, it is characterised in that the concentration of the calcium lactate aqueous solution is 0.5-1wt%.
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| CN201710671458.3A CN107467331A (en) | 2017-08-08 | 2017-08-08 | One kind control candy |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201710671458.3A CN107467331A (en) | 2017-08-08 | 2017-08-08 | One kind control candy |
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| CN107467331A true CN107467331A (en) | 2017-12-15 |
Family
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110433228A (en) * | 2018-05-04 | 2019-11-12 | 李新华 | It is a kind of can help meet an urgent need in hypoglycemia or hyperglycemia swallow capsule and pill |
| CN110433207A (en) * | 2018-05-04 | 2019-11-12 | 李新华 | A kind of diabetes patient is in hypoglycemia for the fruit containing sugar of first aid |
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| CN101347232A (en) * | 2007-07-19 | 2009-01-21 | 姚春霞 | Method for preparing nourishing type fat-reducing pressed candy as well as use |
| CN104431370A (en) * | 2014-12-15 | 2015-03-25 | 南京优帆生物科技有限公司 | Efficient probiotics microcapsule as well as preparation method and application thereof |
| CN106260388A (en) * | 2016-08-29 | 2017-01-04 | 合肥康桥工贸有限公司 | A kind of control sugar soft sweet |
| CN106359797A (en) * | 2016-08-29 | 2017-02-01 | 合肥康桥工贸有限公司 | Sugar-controlled hard candies |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101347232A (en) * | 2007-07-19 | 2009-01-21 | 姚春霞 | Method for preparing nourishing type fat-reducing pressed candy as well as use |
| CN104431370A (en) * | 2014-12-15 | 2015-03-25 | 南京优帆生物科技有限公司 | Efficient probiotics microcapsule as well as preparation method and application thereof |
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| CN106359797A (en) * | 2016-08-29 | 2017-02-01 | 合肥康桥工贸有限公司 | Sugar-controlled hard candies |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN110433228A (en) * | 2018-05-04 | 2019-11-12 | 李新华 | It is a kind of can help meet an urgent need in hypoglycemia or hyperglycemia swallow capsule and pill |
| CN110433207A (en) * | 2018-05-04 | 2019-11-12 | 李新华 | A kind of diabetes patient is in hypoglycemia for the fruit containing sugar of first aid |
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Application publication date: 20171215 |