CN108208279A - A kind of healthy confectionery new technology of stewed - Google Patents
A kind of healthy confectionery new technology of stewed Download PDFInfo
- Publication number
- CN108208279A CN108208279A CN201810007714.3A CN201810007714A CN108208279A CN 108208279 A CN108208279 A CN 108208279A CN 201810007714 A CN201810007714 A CN 201810007714A CN 108208279 A CN108208279 A CN 108208279A
- Authority
- CN
- China
- Prior art keywords
- sugar
- maltose
- water
- infusion
- white granulated
- 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
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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
- A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
- A23G3/0044—Sugar-cookers processing
-
- 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
Abstract
The invention discloses a kind of healthy confectionery new technology of stewed, belong to technical field of food production.The present invention is partly or entirely used the maltose in the conventional formulation for raw material of stirring off instead oligosaccharide malt sugar alcohol without reduced sugar or is replaced completely with the very low high malt sugar of content of reducing sugar (glucose content≤1%) by controlization sugar and infusion temperature and dehydration conditions；And making sugar process is also placed in vacuumizing state, while the liquid glucose during infusion is made to be in nitrogen protection antioxidation degradation state, 5 hydroxymethylfurfural of harmful substance and furfural production quantity is greatly reduced, candy color is thin bright；Because bigger molecule oligosaccharide or the higher maltose usage amount of dextrin content are reduced or are not had to, mouthfeel is made not stick to one's teeth, is more tasty and more refreshing.When maltose is partly or entirely replaced with oligosaccharide malt sugar alcohol, also make product that there is more low in calories, promotion calcium uptake.
Description
Technical field
The present invention relates to a kind of healthy confectionery new technology of stewed, belong to technical field of food production.
Background technology
In current existing candy continuously boils technique, generally using white granulated sugar and maltose, (maltose content is more than
25% starch syrup) and a certain amount of purified water make raw material carry out miscible and infusion.State is vacuumized except continuous infusion is in
Outside, stirringization sugar still in normal pressure, with air contact condition, under the state, monosaccharide substance is oxidizable to generate harmful substance 5- hydroxyls
Methyl furfural (5-HMF) and furfural (FFA).In addition, in later process, that is, moisture evaporation removal device of sugar cook, although the mistake
Journey vacuumizes state, but its vacuum degree is limited, and since temperature is higher in certain, therefore oxidation reaction still easily occurs, and generates
Above-mentioned harmful substance.Therefore, to further improve product quality, it is necessary to continue to improve prior art, to solve the above problems.
Invention content
First purpose of the present invention is to provide a kind of healthy confectionery new technology of stewed, and the technique is to contain white granulated sugar
Liquid glucose is prepared with the raw material of maltitol, and liquid glucose is controlled to carry out dehydration in a nitrogen environment and prepares massecuite.
In one embodiment of the invention, the raw material contains white granulated sugar, oligomeric maltose alcohol and water.
In one embodiment of the invention, the raw material contains white granulated sugar, maltose, oligomeric maltose alcohol and water；Institute
It states maltose and belongs to starch sugar procut.
In one embodiment of the invention, the raw material by mass, white granulated sugar：Maltose：Sugar alcohol：The ratio of water is
10~12:0~6:3~9:2~4.
In one embodiment of the invention, the raw material contain white granulated sugar, high maltose syrup (in terms of butt, grape
Sugared content≤1%, the same below) and water, the ratio of white granulated sugar, high maltose syrup and water by mass is 10~12:8~10:2~
4。
In one embodiment of the invention, the glucose content of the high maltose syrup is by mass≤1%.
In one embodiment of the invention, composition of raw materials be white granulated sugar, maltose and oligosaccharide malt sugar alcohol and purified water,
Its ratio by mass is：50~60:0~30:45~15:10~20；The solid content of wherein maltose is：75~
80%, glucose content≤5%；The solid content of oligosaccharide malt sugar alcohol be 75~80%, wherein D-sorbite content≤
5%.
In one embodiment of the invention, composition of raw materials be white granulated sugar, high maltose syrup and water, by mass
Ratio is：50~60:50~40:10~20, the wherein solid content of high maltose syrup is 75~80%, and maltose content is
More than 70%, glucose content≤1%.
In one embodiment of the invention, by mass, white sugar：Maltose：Sugar alcohol：The ratio of water is 55:20:25:
15。
In one embodiment of the invention, the infusion temperature of liquid glucose is not higher than 145 DEG C.
In one embodiment of the invention, the infusion temperature of liquid glucose is 132~145 DEG C.
In one embodiment of the invention, the technique includes changing sugar, infusion and dehydration；Describedization sugar is by boiling
Boiling, then sugar and sugar alcohol are added to the water, it stirs under vacuum conditions；The infusion is in≤145 DEG C of infusions；It is described dehydration be
It is dehydrated under nitrogen environment by vacuumizing.
In one embodiment of the invention, be designed to the change sugar bowl of prior art split shed can for the sugared technique of describedization
The structure of sealing is closed, while installs pipeline connection vacuum pump additional, to vacuumize, air is excluded, prevents liquid glucose from aoxidizing.
In one embodiment of the invention, change sugar operation the specific steps are：First by purified water additionization sugar bowl,
It is heated to (heating process can exclude the air dissolved in water) after boiling, when being cooled to 75~85 DEG C, adds in white granulated sugar and oligomeric
Maltitol or maltose, close upper cover make its sealing, first start vacuum pumping pump be then turned on blender, while continue heating make liquid glucose
Simultaneously mixing is dissolved completely, then is delivered in continuous film infusion machine by infusion pump by liquid glucose is changed.
In one embodiment of the invention, the nitrogen environment by the upper vacuum storehouse of existing infusion equipment and under
The position both sides on the lower side installation nitrogen ingress pipe and its regulating valve in vacuum storehouse by lasting input purity nitrogen air-flow, are excluded and are replaced
Air in upper vacuum and lower vacuum storehouse forms nitrogen atmosphere.
In one embodiment of the invention, the infusion equipment is in the patent application of Publication No. 105028851A
Disclosed in.
Second object of the present invention is to provide the candy of the low 5-HMF and FFA contents of the method preparation.
Third object of the present invention is to provide application of the method in field of food.
Beneficial effects of the present invention：The method of the present invention can make harmful substance 5-HMF and FFA content in the massecuite of tanning big
Width reduces.132 DEG C when enduring temperature, in the massecuite produced under former process conditions 5-HMF and FFA contents be respectively 2.94mg/kg and
0.031mg/kg；Under the conditions of present invention process, when maltose is all replaced with oligosaccharide malt sugar alcohol, 5-HMF and FFA are reduced to respectively
0.23mg/kg and " not detecting " (detection is limited to 0.02mg/kg).The difference endured under the conditions of temperature is 145 DEG C is equally notable, refers to table
1.In addition, the confectionary products color of new process production is lighter, more transparent, bright, mouthfeel is more preferably.
Description of the drawings
The HPLC analysis collection of illustrative plates that Fig. 1 is 5-HMF and FFA in the massecuite sample boiled under 132 DEG C of different technology conditions,
(A) 5-HMF and FFA mixed samples；(B) new process massecuite sample (new process formula:White sugar：Maltose：Sugar alcohol：Water=55:20:
25:15)；(C) old technique massecuite sample (white sugar：Maltose：Sugar alcohol：Water=55:45:0:15).
Fig. 2 is the appearance comparison of the massecuite boiled under 132 DEG C of the old and new's process conditions.
Specific embodiment
Embodiment 1：A kind of healthy confectionery new technology of stewed based on new composition of raw materials and new process conditions
(1) composition of raw materials
Composition of raw materials by mass, white granulated sugar：Oligosaccharide malt sugar alcohol：Maltose：Water=55：25：20：15；
(2) change sugar
Purified water is measured by formula to be put into steam jacket sugar bowl, it, will by controlling Steam pressure control interlayer temperature
Water in sugar bowl is heated to boiling postcooling to 75~85 DEG C, is put into white granulated sugar and oligosaccharide malt sugar alcohol and maltose, closes upper cover, open
Dynamic vacuum pumping pump, and turn on agitator, continuing heating makes liquid glucose dissolve simultaneously mixing, then will be close to 100 DEG C by infusion pump completely
Change liquid glucose, which is delivered in continuous film infusion machine, heats infusion.
(3) moisture removal is vacuumized
While liquid glucose is constantly heated up in continuous film infusion machine, the moisture for being gradually transmitted to right side upwards is gone
Except when the infusion liquid temperature into moisture removal device reaches 132 DEG C, pumps conveying liquid glucose speed and adds by controlling in device
The steam pressure of heat makes liquid glucose temperature keep about 7-12min in 132 DEG C or so, while from upper vacuum storehouse and lower vacuum storehouse
Lower part both sides by conduit input purity nitrogen (>=99.0%), liquid glucose in nitrogen atmosphere moisture gradually by vacuum pump remove to 4% with
Under, then it is discarded in syrup splicing bucket from discharge port.
Embodiment 2
Specific embodiment is the same as embodiment 1, difference lies in composition of raw materials by mass, white granulated sugar：Sugar alcohol：Water=55:45:
15。
Embodiment 3
For specific embodiment with embodiment 1, difference lies in liquid glucose temperature is made to rise to 145 DEG C in step (3) and keep 7-
12min, composition of raw materials by mass, white granulated sugar：Sugar alcohol：Water=55:45:15.
Reference examples 1
For specific embodiment with embodiment 1, difference lies in liquid glucose temperature is made to rise to 145 DEG C in step (3) and keep 7-
12min。
Reference examples 2
Specific embodiment is with embodiment 1, and difference lies in, composition of raw materials by mass, white granulated sugar：Maltose：Water=55:
45:15.Reference examples 3
Specific embodiment is with embodiment 1, and difference lies in, composition of raw materials by mass, white granulated sugar：Maltose：Water=55:
45:15, and liquid glucose temperature is made to rise to 145 DEG C in step (3) and keep 7-12min.
Liquid glucose under different embodiments through infusion and after moisture is removed in vacuo is transported in splicing bucket, then releases and is cooled to
Massecuite, takes a small amount of massecuite to carry out efficient liquid phase chromatographic analysis, and chromatographic condition is：Chromatographic column symmetry C18,4.6mm ×
250mm；Mobile phase：A (acetonitrile-water-phosphoric acid, volume ratio 5:95:0.05) with B (acetonitrile-water-phosphoric acid, volume ratio 50:50:
0.05) binary gradient elutes, gradient elution program 0min-30min, 100%A-100%B；30min-35min, 100%B；
35min-40min, 100%B-100%A；40min-45min, 100%A, flow velocity：0.8mL/min；Column temperature：30℃；Detect wave
It is long：208nm；Sampling volume：20μL.By table 1 and Fig. 1-Fig. 2 as it can be seen that new process conditions production massecuite product in harmful substance
5-HMF and FFA contents are greatly lowered that (5-HMF is reduced to 0.23mg/kg by 5.86mg/kg；FFA is reduced by 0.14mg/kg
Below 0.02mg/kg is limited to detection), and product colour is lighter, it is more transparent bright.
5-HMF and FFA contents in tanning massecuite under the different embodiments of table 1
Although the present invention has been described by way of example and in terms of the preferred embodiments, it is not limited to the present invention, any to be familiar with this skill
The people of art without departing from the spirit and scope of the present invention, can do various change and modification, therefore the protection model of the present invention
Enclosing be subject to what claims were defined.
Claims (10)
1. a kind of preparation method of healthy confectionery, which is characterized in that liquid glucose is prepared with the raw material containing white granulated sugar and maltitol,
And liquid glucose is controlled to carry out dehydration in a nitrogen environment and prepares massecuite.
2. according to the method described in claim 1, it is characterized in that, the raw material contains white granulated sugar, oligomeric maltose alcohol and water.
3. according to the method described in claim 1, it is characterized in that, the raw material contains white granulated sugar, maltose, oligosaccharide malt sugar alcohol
And water；The maltose is starch syrup.
4. according to the method described in claim 3, it is characterized in that, by mass, white granulated sugar：Maltose：Sugar alcohol：The ratio of water is
10~12:0~6:3~9:2~4.
5. according to the method described in claim 1, it is characterized in that, the raw material contains white granulated sugar, high maltose syrup and water, press
The ratio of quality meter white granulated sugar, high maltose syrup and water is 10~12:8~10:2~4.
6. method according to claim 4 or 5, which is characterized in that infusion temperature≤145 DEG C of liquid glucose.
7. according to the method described in claim 1, it is characterized in that, the method includes changing sugar, infusion and dehydration；Describedization sugar
It is to boil boiling, then the raw material containing maltitol is added to the water, stirs under vacuum conditions；The infusion is at≤145 DEG C
Infusion；The dehydration is to be dehydrated in a nitrogen environment by vacuumizing.
8. the method according to claim 1 or 7, which is characterized in that the nitrogen environment passes through in existing infusion equipment
By lasting input purity nitrogen air-flow, nitrogen atmosphere is formed.
9. claim 1-5, low content 5 hydroxymethyl furfural and the candy of low content furfural prepared by 7 any the methods.
10. claim 1-5, application of the 7 any the methods in terms of field of food is prepared containing confectionery.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810007714.3A CN108208279A (en) | 2018-01-04 | 2018-01-04 | A kind of healthy confectionery new technology of stewed |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810007714.3A CN108208279A (en) | 2018-01-04 | 2018-01-04 | A kind of healthy confectionery new technology of stewed |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108208279A true CN108208279A (en) | 2018-06-29 |
Family
ID=62642956
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810007714.3A Pending CN108208279A (en) | 2018-01-04 | 2018-01-04 | A kind of healthy confectionery new technology of stewed |
Country Status (1)
| Country | Link |
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| CN (1) | CN108208279A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110771712A (en) * | 2019-11-05 | 2020-02-11 | 师宗县光裕食品有限责任公司 | Walnut soft sweet and preparation method thereof |
| CN114292965A (en) * | 2021-12-29 | 2022-04-08 | 米易华森糖业有限责任公司 | Preparation method of ecological brown sugar |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101243823A (en) * | 2008-03-26 | 2008-08-20 | 吉林农业大学 | Sugar-free corn sweety and producing method thereof |
-
2018
- 2018-01-04 CN CN201810007714.3A patent/CN108208279A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101243823A (en) * | 2008-03-26 | 2008-08-20 | 吉林农业大学 | Sugar-free corn sweety and producing method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110771712A (en) * | 2019-11-05 | 2020-02-11 | 师宗县光裕食品有限责任公司 | Walnut soft sweet and preparation method thereof |
| CN114292965A (en) * | 2021-12-29 | 2022-04-08 | 米易华森糖业有限责任公司 | Preparation method of ecological brown sugar |
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Application publication date: 20180629 |
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