CN108112764A - A kind of Xylitol hard candy and preparation method thereof - Google Patents
A kind of Xylitol hard candy and preparation method thereof Download PDFInfo
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- CN108112764A CN108112764A CN201711240051.1A CN201711240051A CN108112764A CN 108112764 A CN108112764 A CN 108112764A CN 201711240051 A CN201711240051 A CN 201711240051A CN 108112764 A CN108112764 A CN 108112764A
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- hard candy
- xylitol
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- 235000009508 confectionery Nutrition 0.000 title claims abstract description 56
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 title claims abstract description 54
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 title claims abstract description 54
- 239000000811 xylitol Substances 0.000 title claims abstract description 54
- 235000010447 xylitol Nutrition 0.000 title claims abstract description 54
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 title claims abstract description 54
- 229960002675 xylitol Drugs 0.000 title claims abstract description 54
- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- VFLDPWHFBUODDF-FCXRPNKRSA-N curcumin Chemical compound C1=C(O)C(OC)=CC(\C=C\C(=O)CC(=O)\C=C\C=2C=C(OC)C(O)=CC=2)=C1 VFLDPWHFBUODDF-FCXRPNKRSA-N 0.000 claims abstract description 32
- 239000000463 material Substances 0.000 claims abstract description 20
- 150000007524 organic acids Chemical class 0.000 claims abstract description 20
- 241000205585 Aquilegia canadensis Species 0.000 claims abstract description 16
- 240000002900 Arthrospira platensis Species 0.000 claims abstract description 16
- 235000016425 Arthrospira platensis Nutrition 0.000 claims abstract description 16
- 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 abstract description 16
- 235000016623 Fragaria vesca Nutrition 0.000 claims abstract description 16
- 240000009088 Fragaria x ananassa Species 0.000 claims abstract description 16
- 235000011363 Fragaria x ananassa Nutrition 0.000 claims abstract description 16
- 244000241838 Lycium barbarum Species 0.000 claims abstract description 16
- 235000015459 Lycium barbarum Nutrition 0.000 claims abstract description 16
- 235000011347 Moringa oleifera Nutrition 0.000 claims abstract description 16
- 235000021282 Sterculia Nutrition 0.000 claims abstract description 16
- 240000001058 Sterculia urens Species 0.000 claims abstract description 16
- 240000000851 Vaccinium corymbosum Species 0.000 claims abstract description 16
- 235000003095 Vaccinium corymbosum Nutrition 0.000 claims abstract description 16
- 235000017537 Vaccinium myrtillus Nutrition 0.000 claims abstract description 16
- 235000021014 blueberries Nutrition 0.000 claims abstract description 16
- 229940109262 curcumin Drugs 0.000 claims abstract description 16
- 235000012754 curcumin Nutrition 0.000 claims abstract description 16
- 239000004148 curcumin Substances 0.000 claims abstract description 16
- VFLDPWHFBUODDF-UHFFFAOYSA-N diferuloylmethane Natural products C1=C(O)C(OC)=CC(C=CC(=O)CC(=O)C=CC=2C=C(OC)C(O)=CC=2)=C1 VFLDPWHFBUODDF-UHFFFAOYSA-N 0.000 claims abstract description 16
- 229940082787 spirulina Drugs 0.000 claims abstract description 16
- 229940059107 sterculia Drugs 0.000 claims abstract description 16
- 240000000950 Hippophae rhamnoides Species 0.000 claims abstract description 15
- 235000003145 Hippophae rhamnoides Nutrition 0.000 claims abstract description 15
- 239000005018 casein Substances 0.000 claims abstract description 15
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 claims abstract description 15
- 235000021240 caseins Nutrition 0.000 claims abstract description 15
- 235000020429 malt syrup Nutrition 0.000 claims abstract description 15
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 108010001441 Phosphopeptides Proteins 0.000 claims abstract description 7
- 244000179886 Moringa oleifera Species 0.000 claims abstract 3
- 238000002156 mixing Methods 0.000 claims description 28
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 26
- 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 19
- 238000001802 infusion Methods 0.000 claims description 18
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 15
- 239000000706 filtrate Substances 0.000 claims description 14
- 235000015203 fruit juice Nutrition 0.000 claims description 14
- 238000001816 cooling Methods 0.000 claims description 12
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 12
- 238000007493 shaping process Methods 0.000 claims description 12
- 238000007664 blowing Methods 0.000 claims description 10
- 239000000203 mixture Substances 0.000 claims description 10
- 238000004140 cleaning Methods 0.000 claims description 7
- 238000001914 filtration Methods 0.000 claims description 7
- 235000005979 Citrus limon Nutrition 0.000 claims description 6
- 244000131522 Citrus pyriformis Species 0.000 claims description 6
- XINCECQTMHSORG-UHFFFAOYSA-N Isoamyl isovalerate Chemical compound CC(C)CCOC(=O)CC(C)C XINCECQTMHSORG-UHFFFAOYSA-N 0.000 claims description 6
- 241000220317 Rosa Species 0.000 claims description 6
- 244000269722 Thea sinensis Species 0.000 claims description 5
- 235000006468 Thea sinensis Nutrition 0.000 claims description 5
- 235000009569 green tea Nutrition 0.000 claims description 5
- 235000020333 oolong tea Nutrition 0.000 claims description 5
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 4
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 4
- 239000001630 malic acid Substances 0.000 claims description 4
- 235000011090 malic acid Nutrition 0.000 claims description 4
- 239000002253 acid Substances 0.000 claims 1
- 239000004575 stone Substances 0.000 claims 1
- 235000019640 taste Nutrition 0.000 abstract description 5
- 235000019605 sweet taste sensations Nutrition 0.000 abstract description 4
- 208000008589 Obesity Diseases 0.000 abstract description 3
- 238000000034 method Methods 0.000 abstract description 3
- 235000020824 obesity Nutrition 0.000 abstract description 3
- 235000019614 sour taste Nutrition 0.000 abstract description 3
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 16
- 241000220215 Moringa Species 0.000 description 13
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 8
- 108090000765 processed proteins & peptides Proteins 0.000 description 8
- 229930006000 Sucrose Natural products 0.000 description 4
- 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 description 4
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 4
- 239000005720 sucrose Substances 0.000 description 4
- 239000011975 tartaric acid Substances 0.000 description 4
- 235000002906 tartaric acid Nutrition 0.000 description 4
- 239000008280 blood Substances 0.000 description 3
- 210000004369 blood Anatomy 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 2
- 235000015165 citric acid Nutrition 0.000 description 2
- 230000036039 immunity Effects 0.000 description 2
- 239000004576 sand Substances 0.000 description 2
- 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 description 1
- 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 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000000675 anti-caries Effects 0.000 description 1
- 239000002260 anti-inflammatory agent Substances 0.000 description 1
- 230000001741 anti-phlogistic effect Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 238000002425 crystallisation Methods 0.000 description 1
- 230000008025 crystallization Effects 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 238000005034 decoration Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000010304 firing Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000002574 poison Substances 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 239000003507 refrigerant Substances 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 239000003765 sweetening agent 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
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- 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
- 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
- A23G3/366—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 containing microorganisms, enzymes
-
- 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
- A23G3/38—Sucrose-free products
-
- 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
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3562—Sugars; Derivatives thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3571—Microorganisms; Enzymes
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Microbiology (AREA)
- Health & Medical Sciences (AREA)
- Inorganic Chemistry (AREA)
- Nutrition Science (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Botany (AREA)
- Molecular Biology (AREA)
- Confectionery (AREA)
- Acyclic And Carbocyclic Compounds In Medicinal Compositions (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a kind of Xylitol hard candy and preparation method thereof, the raw material of Xylitol hard candy includes by weight：50 100 parts of xylitol, 2 10 parts of D-sorbite, 25 parts of blueberry, 25 parts of strawberry, 0.1 0.8 parts of curcumin, 0.5 1.3 parts of malt syrup, 25 parts of matrimony vine, 0.2 1 parts of leaf of Moringa, 25 parts of spirulina, 13 parts of sea-buckthorn, 0.2 1.3 parts of tealeaves, 13 parts of Radix Glycyrrhizae, 25 parts of dried orange peel, 0.2 1 parts of honeysuckle, 25 parts of the sterculia seed, 0.1 0.5 parts of organic acid, 0.2 1.3 parts of casein phosphopeptide, 0.1 0.5 parts of auxiliary material.Xylitol hard candy proposed by the present invention and preparation method thereof, the preparation method process is simple, and obtained Xylitol hard candy surface is smooth, stable structure, sweet and sour taste, special taste, and can reduce obesity, prevents the generation of saprodontia.
Description
Technical field
The present invention relates to candy manufacture technology fields more particularly to a kind of Xylitol hard candy and preparation method thereof.
Background technology
Candy is a kind of food widely loved by the majority of consumers, and main component is various carbohydrates.Hard candy is through high temperature
The candy that infusion forms, dry solids content is very high, about more than 97%.The classification of hard candy has fruity type, creamy taste type, refrigerant
Taste type and control is white, sand cutting and decoration firing hard candy etc..Traditional hard candy is formed by main Raw material processing of sucrose, and sucrose is except offer
Outside pure pleasant sweet stimulus, the high-energy of candy 16.7kJ/g is also assigned, however sucrose intake can excessively cause human body fertile
It is fat etc., while saprodontia can be caused, so as to influence health, develop a kind of low sugar, health, deliciousness, the hard candy of nutrition has very much
Meaning.
The content of the invention
Technical problems based on background technology, the present invention propose a kind of Xylitol hard candy and preparation method thereof, institute
State that preparation method process is simple, obtained Xylitol hard candy surface is smooth, stable structure, sweet and sour taste, special taste, and can subtract
Few obesity, prevents the generation of saprodontia.
A kind of Xylitol hard candy proposed by the present invention, raw material include by weight：50-100 parts of xylitol, D-sorbite
2-10 parts, 2-5 parts of blueberry, 2-5 parts of strawberry, 0.1-0.8 parts of curcumin, 0.5-1.3 parts of malt syrup, 2-5 parts of matrimony vine, leaf of Moringa
0.2-1 parts, 2-5 parts of spirulina, 1-3 parts of sea-buckthorn, 0.2-1.3 parts of tealeaves, 1-3 parts of Radix Glycyrrhizae, 2-5 parts of dried orange peel, honeysuckle 0.2-1
Part, 2-5 parts of the sterculia seed, 0.1-0.5 parts of organic acid, 0.2-1.3 parts of casein phosphopeptide, 0.1-0.5 parts of auxiliary material.
Preferably, the tealeaves is one or two kinds of mixture in oolong tea, green tea.
Preferably, the organic acid is one or more kinds of mixtures in citric acid, malic acid, tartaric acid.
Preferably, the auxiliary material is essence.
Preferably, the essence is the one or more in essence for organi juice, flavoring apple essence, lemon extract and flavoring rose essence
Mixture.
A kind of preparation method for Xylitol hard candy that the present invention also proposes, comprises the following steps：
S1, will squeeze the juice to obtain mixing water fruit juice after blueberry, strawberry cleaning；
S2, added in after crushing matrimony vine, leaf of Moringa, spirulina, sea-buckthorn, tealeaves, Radix Glycyrrhizae, dried orange peel, honeysuckle, the sterculia seed
100-150min is decocted in 50-65 DEG C of water, mixing filtrate is obtained after filtering；
S3, by xylitol, D-sorbite, mixing water fruit juice, mixing filtrate, curcumin, malt syrup and casein phosphoric acid
Peptide is uniformly mixed, after changing sugar infusion obtain liquid glucose, control liquid glucose temperature to add in organic acid and auxiliary material stirring after 90-92 DEG C
It is even, it is subsequently poured into mold, cooling and shaping obtain the Xylitol hard candy.
Preferably, in S3, the temperature of infusion is 165-170 DEG C, and infusion to liquid glucose water content is 0.25-0.38wt%.
Preferably, in S3, surface blowing is further included before cooling and shaping.
Preferably, the wind speed of the surface blowing is 1-1.5m/s, and temperature is 9-12 DEG C.
Xylitol hard candy of the present invention, in raw material, using xylitol and D-sorbite as primary sweetener, with maltose
Slurry cooperation, the crystallization of hard candy can be controlled, improve the quality of hard candy, so as to get hard candy hardness it is good, surface is smooth, provide it is pleasant
It is not absorbed by the body while sweet taste, plays an important role of that pre- anti-caries prevent obesity, prohibiting trencherman for sucrose eats, and extends simultaneously
Storage period of hard candy；The blueberry of addition coordinates with strawberry, assigns hard candy light fruity, makes hard candy sweet and sour taste, taste
It is unique；In spirulina addition system, coordinate with matrimony vine, leaf of Moringa, immunity of organisms can be enhanced, while extend guaranteeing the quality for hard candy
Phase；In curcumin addition system, coordinate with sea-buckthorn, tealeaves, Radix Glycyrrhizae, dried orange peel, honeysuckle, the sterculia seed, reducing blood lipid, drop blood can be played
The effect of sugar, bactericidal antiphlogistic, heat-clearing and fire-reducing and raising immunity, gained hard candy is made neither to increase blood sugar concentration, and can heat-clearing solution
Poison, prevention decayed tooth recover damaged tooth, prevent saprodontia.
Specific embodiment
In the following, technical scheme is described in detail by specific embodiment.
Embodiment 1
A kind of Xylitol hard candy proposed by the present invention, raw material include by weight：100 parts of xylitol, D-sorbite 2
Part, 5 parts of blueberry, 2 parts of strawberry, 0.8 part of curcumin, 0.5 part of malt syrup, 5 parts of matrimony vine, 0.2 part of leaf of Moringa, 5 parts of spirulina, sand
1 part of spine, 1.3 parts of tealeaves, 1 part of Radix Glycyrrhizae, 5 parts of dried orange peel, 0.2 part of honeysuckle, 5 parts of the sterculia seed, 0.1 part of organic acid, casein phosphoric acid
1.3 parts of peptide, 0.1 part of auxiliary material.
A kind of preparation method for Xylitol hard candy that the present invention also proposes, comprises the following steps：
S1, will squeeze the juice to obtain mixing water fruit juice after blueberry, strawberry cleaning；
S2,65 are added in after crushing matrimony vine, leaf of Moringa, spirulina, sea-buckthorn, tealeaves, Radix Glycyrrhizae, dried orange peel, honeysuckle, the sterculia seed
DEG C water in decoct 100min, obtained after filtering mixing filtrate；
S3, by xylitol, D-sorbite, mixing water fruit juice, mixing filtrate, curcumin, malt syrup and casein phosphoric acid
Peptide is uniformly mixed, after changing sugar infusion obtain liquid glucose, liquid glucose temperature control to be stirred evenly for addition organic acid and auxiliary material after 92 DEG C, so
After pour into mold, cooling and shaping obtain the Xylitol hard candy.
Embodiment 2
A kind of Xylitol hard candy proposed by the present invention, raw material include by weight：50 parts of xylitol, D-sorbite 10
Part, 2 parts of blueberry, 5 parts of strawberry, 0.1 part of curcumin, 1.3 parts of malt syrup, 2 parts of matrimony vine, 1 part of leaf of Moringa, 2 parts of spirulina, sea-buckthorn
3 parts, 0.2 part of tealeaves, 3 parts of Radix Glycyrrhizae, 2 parts of dried orange peel, 1 part of honeysuckle, 2 parts of the sterculia seed, 0.5 part of organic acid, casein phosphopeptide 0.2
Part, 0.5 part of auxiliary material.
A kind of preparation method for Xylitol hard candy that the present invention also proposes, comprises the following steps：
S1, will squeeze the juice to obtain mixing water fruit juice after blueberry, strawberry cleaning；
S2,50 are added in after crushing matrimony vine, leaf of Moringa, spirulina, sea-buckthorn, tealeaves, Radix Glycyrrhizae, dried orange peel, honeysuckle, the sterculia seed
DEG C water in decoct 150min, obtained after filtering mixing filtrate；
S3, by xylitol, D-sorbite, mixing water fruit juice, mixing filtrate, curcumin, malt syrup and casein phosphoric acid
Peptide is uniformly mixed, after changing sugar infusion obtain liquid glucose, liquid glucose temperature control to be stirred evenly for addition organic acid and auxiliary material after 90 DEG C, so
After pour into mold, cooling and shaping obtain the Xylitol hard candy.
Embodiment 3
A kind of Xylitol hard candy proposed by the present invention, raw material include by weight：87 parts of xylitol, 3 parts of D-sorbite,
4 parts of blueberry, 2.6 parts of strawberry, 0.7 part of curcumin, 0.7 part of malt syrup, 4.3 parts of matrimony vine, 0.4 part of leaf of Moringa, spirulina 4.6
Part, 1.3 parts of sea-buckthorn, 1.1 parts of tealeaves, 1.6 parts of Radix Glycyrrhizae, 4.3 parts of dried orange peel, 0.4 part of honeysuckle, 4.3 parts of the sterculia seed, organic acid 0.18
Part, 1 part of casein phosphopeptide, 0.16 part of auxiliary material；
Wherein, the tealeaves is oolong tea；
The organic acid is citric acid；
The auxiliary material is essence；The essence is essence for organi juice.
A kind of preparation method for Xylitol hard candy that the present invention also proposes, comprises the following steps：
S1, will squeeze the juice to obtain mixing water fruit juice after blueberry, strawberry cleaning；
S2,63 are added in after crushing matrimony vine, leaf of Moringa, spirulina, sea-buckthorn, tealeaves, Radix Glycyrrhizae, dried orange peel, honeysuckle, the sterculia seed
DEG C water in decoct 115min, obtained after filtering mixing filtrate；
S3, by xylitol, D-sorbite, mixing water fruit juice, mixing filtrate, curcumin, malt syrup and casein phosphoric acid
Peptide is uniformly mixed, after changing sugar infusion obtain liquid glucose, liquid glucose temperature control to be stirred evenly for addition organic acid and auxiliary material after 91 DEG C, so
After pour into mold, cooling and shaping obtain the Xylitol hard candy；The temperature of infusion is 170 DEG C, and infusion to liquid glucose water content is
0.25wt%；Surface blowing is further included before cooling and shaping；The wind speed of the surface blowing is 1.5m/s, and temperature is 9 DEG C.
Embodiment 4
A kind of Xylitol hard candy proposed by the present invention, raw material include by weight：65 parts of xylitol, 9 parts of D-sorbite,
2.7 parts of blueberry, 4.6 parts of strawberry, 0.2 part of curcumin, 1.1 parts of malt syrup, 2.6 parts of matrimony vine, 0.85 part of leaf of Moringa, spirulina
2.7 parts, 2.6 parts of sea-buckthorn, 0.4 part of tealeaves, 2.4 parts of Radix Glycyrrhizae, 2.6 parts of dried orange peel, 0.8 part of honeysuckle, 2.6 parts of the sterculia seed, organic acid
0.46 part, 0.4 part of casein phosphopeptide, 0.43 part of auxiliary material；
Wherein, the tealeaves is green tea；
The organic acid is tartaric acid；
The auxiliary material is essence；
The essence is flavoring apple essence, lemon extract, the mixture of flavoring rose essence, and flavoring apple essence, lemon extract, rose
The mass ratio of essence is 4:5:2.
A kind of preparation method for Xylitol hard candy that the present invention also proposes, comprises the following steps：
S1, will squeeze the juice to obtain mixing water fruit juice after blueberry, strawberry cleaning；
S2,53 are added in after crushing matrimony vine, leaf of Moringa, spirulina, sea-buckthorn, tealeaves, Radix Glycyrrhizae, dried orange peel, honeysuckle, the sterculia seed
DEG C water in decoct 140min, obtained after filtering mixing filtrate；
S3, by xylitol, D-sorbite, mixing water fruit juice, mixing filtrate, curcumin, malt syrup and casein phosphoric acid
Peptide is uniformly mixed, after changing sugar infusion obtain liquid glucose, liquid glucose temperature control to be stirred evenly for addition organic acid and auxiliary material after 92 DEG C, so
After pour into mold, cooling and shaping obtain the Xylitol hard candy；The temperature of infusion is 165 DEG C, and infusion to liquid glucose water content is
0.38wt%；Surface blowing is further included before cooling and shaping；The wind speed of the surface blowing is 1m/s, and temperature is 12 DEG C.
Embodiment 5
A kind of Xylitol hard candy proposed by the present invention, raw material include by weight：75 parts of xylitol, 5 parts of D-sorbite,
3 parts of blueberry, 3.8 parts of strawberry, 0.56 part of curcumin, 1 part of malt syrup, 3 parts of matrimony vine, 0.6 part of leaf of Moringa, 3 parts of spirulina, sea-buckthorn
2 parts, 0.8 part of tealeaves, 2 parts of Radix Glycyrrhizae, 3.2 parts of dried orange peel, 0.7 part of honeysuckle, 3 parts of the sterculia seed, 0.3 part of organic acid, casein phosphoric acid
0.7 part of peptide, 0.4 part of auxiliary material；
Wherein, the tealeaves is that oolong tea, the mixture of green tea, and the mass ratio of oolong tea, green tea are 3：2；
The organic acid is citric acid, malic acid, the mixture of tartaric acid, and the weight of citric acid, malic acid, tartaric acid
Than for 3:6:2；
The auxiliary material is essence；The essence is essence for organi juice, flavoring apple essence, lemon extract, the mixture of flavoring rose essence,
And the weight ratio of essence for organi juice, flavoring apple essence, lemon extract, flavoring rose essence is 3:7:2:1.
A kind of preparation method for Xylitol hard candy that the present invention also proposes, comprises the following steps：
S1, will squeeze the juice to obtain mixing water fruit juice after blueberry, strawberry cleaning；
S2,60 are added in after crushing matrimony vine, leaf of Moringa, spirulina, sea-buckthorn, tealeaves, Radix Glycyrrhizae, dried orange peel, honeysuckle, the sterculia seed
DEG C water in decoct 120min, obtained after filtering mixing filtrate；
S3, by xylitol, D-sorbite, mixing water fruit juice, mixing filtrate, curcumin, malt syrup and casein phosphoric acid
Peptide is uniformly mixed, after changing sugar infusion obtain liquid glucose, liquid glucose temperature control to be stirred evenly for addition organic acid and auxiliary material after 91 DEG C, so
After pour into mold, cooling and shaping obtain the Xylitol hard candy；The temperature of infusion is 168 DEG C, and infusion to liquid glucose water content is
0.3wt%；Surface blowing is further included before cooling and shaping；The wind speed of the surface blowing is 1.2m/s, and temperature is 10 DEG C.
The foregoing is only a preferred embodiment of the present invention, but protection scope of the present invention be not limited thereto,
Any one skilled in the art in the technical scope disclosed by the present invention, technique according to the invention scheme and its
Inventive concept is subject to equivalent substitution or change, should be covered by the protection scope of the present invention.
Claims (9)
1. a kind of Xylitol hard candy, which is characterized in that its raw material includes by weight：50-100 parts of xylitol, D-sorbite 2-
10 parts, 2-5 parts of blueberry, 2-5 parts of strawberry, 0.1-0.8 parts of curcumin, 0.5-1.3 parts of malt syrup, 2-5 parts of matrimony vine, leaf of Moringa
0.2-1 parts, 2-5 parts of spirulina, 1-3 parts of sea-buckthorn, 0.2-1.3 parts of tealeaves, 1-3 parts of Radix Glycyrrhizae, 2-5 parts of dried orange peel, honeysuckle 0.2-1
Part, 2-5 parts of the sterculia seed, 0.1-0.5 parts of organic acid, 0.2-1.3 parts of casein phosphopeptide, 0.1-0.5 parts of auxiliary material.
2. Xylitol hard candy according to claim 1, which is characterized in that the tealeaves for oolong tea, one kind in green tea or
The mixture that two kinds of person.
3. Xylitol hard candy according to claim 1 or claim 2, which is characterized in that the organic acid is citric acid, malic acid, wine
One or more kinds of mixtures in stone acid.
4. according to Xylitol hard candy any one of claim 1-3, which is characterized in that the auxiliary material is essence.
5. Xylitol hard candy according to claim 4, which is characterized in that the essence is essence for organi juice, flavoring apple essence, lemon
One or more kinds of mixtures in essence and flavoring rose essence.
6. a kind of preparation method of the Xylitol hard candy as any one of claim 1-5, which is characterized in that including following step
Suddenly：
S1, will squeeze the juice to obtain mixing water fruit juice after blueberry, strawberry cleaning；
S2,50-65 is added in after crushing matrimony vine, leaf of Moringa, spirulina, sea-buckthorn, tealeaves, Radix Glycyrrhizae, dried orange peel, honeysuckle, the sterculia seed
DEG C water in decoct 100-150min, obtained after filtering mixing filtrate；
S3, xylitol, D-sorbite, mixing water fruit juice, mixing filtrate, curcumin, malt syrup and casein phosphopeptide are mixed
Close it is uniform, after changing sugar infusion obtain liquid glucose, liquid glucose temperature control to be stirred evenly for addition organic acid after 90-92 DEG C and auxiliary material, so
After pour into mold, cooling and shaping obtain the Xylitol hard candy.
7. the preparation method of Xylitol hard candy according to claim 6, which is characterized in that in S3, the temperature of infusion is
165-170 DEG C, infusion to liquid glucose water content is 0.25-0.38wt%.
8. according to the preparation method of the Xylitol hard candy of claim 6 or 7, which is characterized in that in S3, before cooling and shaping
Further include surface blowing.
9. the preparation method of Xylitol hard candy according to claim 8, which is characterized in that the wind speed of the surface blowing is 1-
1.5m/s, temperature are 9-12 DEG C.
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| CN112335767A (en) * | 2019-08-08 | 2021-02-09 | 盐城泰鳄湖生态公园有限公司 | Method for preparing anticancer candy from crocodile blood |
| CN114886004A (en) * | 2022-04-20 | 2022-08-12 | 福建省晋江市华佳食品有限公司 | Fragrant and sweet fruity candy rich in trace elements and preparation process thereof |
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