CN110742164A - Formula of sucrose-free high-fiber highly-aerated candy and preparation process thereof - Google Patents
Formula of sucrose-free high-fiber highly-aerated candy and preparation process thereof Download PDFInfo
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- CN110742164A CN110742164A CN201910979653.1A CN201910979653A CN110742164A CN 110742164 A CN110742164 A CN 110742164A CN 201910979653 A CN201910979653 A CN 201910979653A CN 110742164 A CN110742164 A CN 110742164A
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- parts
- sucrose
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- powder
- essential oil
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- 235000009508 confectionery Nutrition 0.000 title claims abstract description 48
- 239000000835 fiber Substances 0.000 title claims abstract description 27
- 238000002360 preparation method Methods 0.000 title description 10
- 239000006188 syrup Substances 0.000 claims abstract description 9
- 235000020357 syrup Nutrition 0.000 claims abstract description 9
- 235000013325 dietary fiber Nutrition 0.000 claims abstract description 8
- 239000000463 material Substances 0.000 claims description 88
- 239000000843 powder Substances 0.000 claims description 40
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 28
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 24
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 24
- 239000000341 volatile oil Substances 0.000 claims description 23
- 239000008213 purified water Substances 0.000 claims description 22
- 240000008397 Ganoderma lucidum Species 0.000 claims description 21
- 235000001637 Ganoderma lucidum Nutrition 0.000 claims description 21
- 235000000346 sugar Nutrition 0.000 claims description 19
- 238000002844 melting Methods 0.000 claims description 18
- 230000008018 melting Effects 0.000 claims description 18
- 238000003756 stirring Methods 0.000 claims description 18
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims description 12
- 229930003268 Vitamin C Natural products 0.000 claims description 12
- 238000007605 air drying Methods 0.000 claims description 12
- 238000001816 cooling Methods 0.000 claims description 12
- 238000010438 heat treatment Methods 0.000 claims description 12
- 238000002156 mixing Methods 0.000 claims description 12
- 238000005086 pumping Methods 0.000 claims description 12
- 239000002002 slurry Substances 0.000 claims description 12
- 239000011718 vitamin C Substances 0.000 claims description 12
- 235000019154 vitamin C Nutrition 0.000 claims description 12
- 241000196324 Embryophyta Species 0.000 claims description 11
- 235000003599 food sweetener Nutrition 0.000 claims description 11
- 238000009472 formulation Methods 0.000 claims description 11
- 235000012055 fruits and vegetables Nutrition 0.000 claims description 11
- 239000000203 mixture Substances 0.000 claims description 11
- 239000003765 sweetening agent Substances 0.000 claims description 11
- WVXRAFOPTSTNLL-NKWVEPMBSA-N 2',3'-dideoxyadenosine Chemical compound C1=NC=2C(N)=NC=NC=2N1[C@H]1CC[C@@H](CO)O1 WVXRAFOPTSTNLL-NKWVEPMBSA-N 0.000 claims description 10
- 240000003394 Malpighia glabra Species 0.000 claims description 10
- 235000014837 Malpighia glabra Nutrition 0.000 claims description 10
- 241000220317 Rosa Species 0.000 claims description 10
- 239000002253 acid Substances 0.000 claims description 10
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 claims description 9
- 239000004386 Erythritol Substances 0.000 claims description 9
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 claims description 9
- 229920001202 Inulin Polymers 0.000 claims description 9
- 244000134552 Plantago ovata Species 0.000 claims description 9
- 235000003421 Plantago ovata Nutrition 0.000 claims description 9
- 235000019414 erythritol Nutrition 0.000 claims description 9
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 claims description 9
- 229940009714 erythritol Drugs 0.000 claims description 9
- 150000004676 glycans Chemical class 0.000 claims description 9
- 239000010903 husk Substances 0.000 claims description 9
- JYJIGFIDKWBXDU-MNNPPOADSA-N inulin Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(OC[C@]3(OC[C@]4(OC[C@]5(OC[C@]6(OC[C@]7(OC[C@]8(OC[C@]9(OC[C@]%10(OC[C@]%11(OC[C@]%12(OC[C@]%13(OC[C@]%14(OC[C@]%15(OC[C@]%16(OC[C@]%17(OC[C@]%18(OC[C@]%19(OC[C@]%20(OC[C@]%21(OC[C@]%22(OC[C@]%23(OC[C@]%24(OC[C@]%25(OC[C@]%26(OC[C@]%27(OC[C@]%28(OC[C@]%29(OC[C@]%30(OC[C@]%31(OC[C@]%32(OC[C@]%33(OC[C@]%34(OC[C@]%35(OC[C@]%36(O[C@@H]%37[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O%37)O)[C@H]([C@H](O)[C@@H](CO)O%36)O)[C@H]([C@H](O)[C@@H](CO)O%35)O)[C@H]([C@H](O)[C@@H](CO)O%34)O)[C@H]([C@H](O)[C@@H](CO)O%33)O)[C@H]([C@H](O)[C@@H](CO)O%32)O)[C@H]([C@H](O)[C@@H](CO)O%31)O)[C@H]([C@H](O)[C@@H](CO)O%30)O)[C@H]([C@H](O)[C@@H](CO)O%29)O)[C@H]([C@H](O)[C@@H](CO)O%28)O)[C@H]([C@H](O)[C@@H](CO)O%27)O)[C@H]([C@H](O)[C@@H](CO)O%26)O)[C@H]([C@H](O)[C@@H](CO)O%25)O)[C@H]([C@H](O)[C@@H](CO)O%24)O)[C@H]([C@H](O)[C@@H](CO)O%23)O)[C@H]([C@H](O)[C@@H](CO)O%22)O)[C@H]([C@H](O)[C@@H](CO)O%21)O)[C@H]([C@H](O)[C@@H](CO)O%20)O)[C@H]([C@H](O)[C@@H](CO)O%19)O)[C@H]([C@H](O)[C@@H](CO)O%18)O)[C@H]([C@H](O)[C@@H](CO)O%17)O)[C@H]([C@H](O)[C@@H](CO)O%16)O)[C@H]([C@H](O)[C@@H](CO)O%15)O)[C@H]([C@H](O)[C@@H](CO)O%14)O)[C@H]([C@H](O)[C@@H](CO)O%13)O)[C@H]([C@H](O)[C@@H](CO)O%12)O)[C@H]([C@H](O)[C@@H](CO)O%11)O)[C@H]([C@H](O)[C@@H](CO)O%10)O)[C@H]([C@H](O)[C@@H](CO)O9)O)[C@H]([C@H](O)[C@@H](CO)O8)O)[C@H]([C@H](O)[C@@H](CO)O7)O)[C@H]([C@H](O)[C@@H](CO)O6)O)[C@H]([C@H](O)[C@@H](CO)O5)O)[C@H]([C@H](O)[C@@H](CO)O4)O)[C@H]([C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JYJIGFIDKWBXDU-MNNPPOADSA-N 0.000 claims description 9
- 229940029339 inulin Drugs 0.000 claims description 9
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 claims description 9
- 229920001282 polysaccharide Polymers 0.000 claims description 9
- 239000005017 polysaccharide Substances 0.000 claims description 9
- 239000000600 sorbitol Substances 0.000 claims description 9
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 8
- 241000167854 Bourreria succulenta Species 0.000 claims description 8
- 108010010803 Gelatin Proteins 0.000 claims description 8
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 8
- 235000019693 cherries Nutrition 0.000 claims description 8
- 229920000159 gelatin Polymers 0.000 claims description 8
- 239000008273 gelatin Substances 0.000 claims description 8
- 235000019322 gelatine Nutrition 0.000 claims description 8
- 235000011852 gelatine desserts Nutrition 0.000 claims description 8
- 239000001630 malic acid Substances 0.000 claims description 8
- 235000011090 malic acid Nutrition 0.000 claims description 8
- 238000004519 manufacturing process Methods 0.000 claims description 8
- 238000000034 method Methods 0.000 claims description 8
- 239000001509 sodium citrate Substances 0.000 claims description 8
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims description 8
- 230000008569 process Effects 0.000 claims description 7
- 235000021537 Beetroot Nutrition 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 6
- 238000001125 extrusion Methods 0.000 claims description 6
- 238000004108 freeze drying Methods 0.000 claims description 6
- 239000003292 glue Substances 0.000 claims description 6
- 238000004806 packaging method and process Methods 0.000 claims description 6
- 238000004382 potting Methods 0.000 claims description 6
- 238000007789 sealing Methods 0.000 claims description 6
- 238000002791 soaking Methods 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 5
- 239000007787 solid Substances 0.000 claims description 5
- 235000016623 Fragaria vesca Nutrition 0.000 claims description 4
- 240000009088 Fragaria x ananassa Species 0.000 claims description 4
- 235000011363 Fragaria x ananassa Nutrition 0.000 claims description 4
- 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 3
- SERLAGPUMNYUCK-YJOKQAJESA-N 6-O-alpha-D-glucopyranosyl-D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O SERLAGPUMNYUCK-YJOKQAJESA-N 0.000 claims description 3
- 235000011034 Rubus glaucus Nutrition 0.000 claims description 3
- 235000009122 Rubus idaeus Nutrition 0.000 claims description 3
- 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 3
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 3
- 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 3
- 150000001875 compounds Chemical class 0.000 claims description 3
- 239000000284 extract Substances 0.000 claims description 3
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims description 3
- 150000003648 triterpenes Chemical class 0.000 claims description 3
- 239000000811 xylitol Substances 0.000 claims description 3
- 235000010447 xylitol Nutrition 0.000 claims description 3
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 3
- 229960002675 xylitol Drugs 0.000 claims description 3
- 244000247812 Amorphophallus rivieri Species 0.000 claims description 2
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims description 2
- 229920002752 Konjac Polymers 0.000 claims description 2
- 244000242564 Osmanthus fragrans Species 0.000 claims description 2
- 235000019083 Osmanthus fragrans Nutrition 0.000 claims description 2
- 239000009223 Psyllium Substances 0.000 claims description 2
- 235000015165 citric acid Nutrition 0.000 claims description 2
- 239000000252 konjac Substances 0.000 claims description 2
- 235000010485 konjac Nutrition 0.000 claims description 2
- 229940070687 psyllium Drugs 0.000 claims description 2
- 235000011083 sodium citrates Nutrition 0.000 claims description 2
- 244000235659 Rubus idaeus Species 0.000 claims 1
- 229920002472 Starch Polymers 0.000 abstract description 3
- 235000021552 granulated sugar Nutrition 0.000 abstract description 3
- 235000019698 starch Nutrition 0.000 abstract description 3
- 239000008107 starch Substances 0.000 abstract description 3
- 150000005846 sugar alcohols Chemical class 0.000 abstract description 2
- 239000002657 fibrous material Substances 0.000 abstract 1
- 235000013399 edible fruits Nutrition 0.000 description 5
- 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
- 239000005720 sucrose Substances 0.000 description 4
- 235000019082 Osmanthus Nutrition 0.000 description 3
- 241000333181 Osmanthus Species 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 235000005976 Citrus sinensis Nutrition 0.000 description 2
- 240000002319 Citrus sinensis Species 0.000 description 2
- 240000007651 Rubus glaucus Species 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 235000019605 sweet taste sensations Nutrition 0.000 description 2
- 235000000832 Ayote Nutrition 0.000 description 1
- 102000008186 Collagen Human genes 0.000 description 1
- 108010035532 Collagen Proteins 0.000 description 1
- 240000004244 Cucurbita moschata Species 0.000 description 1
- 235000009854 Cucurbita moschata Nutrition 0.000 description 1
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 description 1
- 244000000626 Daucus carota Species 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 241000222336 Ganoderma Species 0.000 description 1
- 241000581835 Monodora junodii Species 0.000 description 1
- 240000000851 Vaccinium corymbosum Species 0.000 description 1
- 235000003095 Vaccinium corymbosum Nutrition 0.000 description 1
- 235000017537 Vaccinium myrtillus Nutrition 0.000 description 1
- 238000005273 aeration Methods 0.000 description 1
- 235000005770 birds nest Nutrition 0.000 description 1
- 235000021014 blueberries Nutrition 0.000 description 1
- 229920001436 collagen Polymers 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- SEOVTRFCIGRIMH-UHFFFAOYSA-N indole-3-acetic acid Chemical group C1=CC=C2C(CC(=O)O)=CNC2=C1 SEOVTRFCIGRIMH-UHFFFAOYSA-N 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000008204 material by function Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 235000015136 pumpkin Nutrition 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000005765 wild carrot 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
-
- 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
- A23G3/48—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
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Confectionery (AREA)
Abstract
The invention provides a formula of a candy, in particular to a sucrose-free high-fiber highly-aerated candy, which is characterized in that sugar alcohol is used for replacing the existing aerated candy, white granulated sugar and starch syrup are used as main sweet sources, and high dietary fiber materials are added, so that the sucrose-free high-fiber aerated candy is obtained, and the sweetness and the quality of the aerated candy are kept.
Description
Technical Field
The invention belongs to the field of candies, and particularly relates to a formula of a sucrose-free high-fiber highly-aerated candy and a preparation process thereof.
Background
Candy is a food essential for witnessing sweetness and happiness, and in recent years, information on controlling daily sucrose intake or limiting sucrose intake has been enriched in people's lives. The sugar alcohol is used for replacing white granulated sugar and starch syrup in the traditional candy formula, the dietary fiber is added, the process parameters are controlled, and the highly aerated candy is prepared, so that the high aerated candy accords with the current concept of healthy food.
Disclosure of Invention
The invention aims to solve the technical problem of providing a formula of a sucrose-free high-fiber highly-aerated candy and a preparation process thereof.
The technical scheme adopted by the invention is as follows:
the formula of the sucrose-free high-fiber highly-aerated candy comprises a first material, a second material and a third material, wherein the first material comprises a solid sweetener, a liquid sweetener and purified water, the second material comprises gelatin, dietary fiber and purified water, the third material comprises malic acid, citric acid, sodium citrate, vitamin C and oral plant essential oil, the solid sweetener in the first material is one or two of erythritol and isomaltitol, the liquid sweetener in the first material is one or two of maltitol solution, compound trehalose solution, xylitol solution and sorbitol solution, and the dietary fiber in the second material is one or two of psyllium husk powder, inulin and konjac powder.
Preferably, in the first material, 320-480 parts by weight of erythritol, 80-160 parts by weight of purified water, 220-480 parts by weight of maltitol solution and 10-30 parts by weight of sorbitol solution are used; in the second material, 30-60 parts by weight of gelatin, 10-30 parts by weight of Plantago ovata husk powder, 20-40 parts by weight of inulin and 180-240 parts by weight of purified water are used; 1-4 parts of citric acid, 2-5 parts of malic acid, 2-6 parts of sodium citrate, 0.1-0.3 part of vitamin C and 0.5-2 parts of oral plant essential oil.
Preferably, the second material also comprises wall-broken ganoderma lucidum spore powder and beetroot, and the oral plant essential oil in the third material is edible osmanthus fragrans flower essential oil.
Preferably, the wall-broken ganoderma lucidum spore powder is selected from wall-broken ganoderma lucidum spore powder with the content of ganoderma lucidum polysaccharide of 3 percent and the content of ganoderma lucidum triterpene of more than 2.5 percent, or ganoderma lucidum polysaccharide extract with the content of ganoderma lucidum polysaccharide of more than 80 percent is selected; the beet root powder is processed by low-temperature drying or freeze-drying process.
Preferably, the second material also comprises acerola powder, cubilose acid and rose pollen, and the third material comprises oral plant essential oil which is rose essential oil.
Preferably, the acerola cherry powder is selected from acerola cherry powder with the vitamin C content of more than 15%, the cubilose acid is selected from cubilose acid with the cubilose acid content of more than 80%, and the rose powder is prepared by a low-temperature drying or freeze-drying process.
Preferably, the second material also comprises fruit and vegetable puree, and the third material does not contain oral plant essential oil.
Preferably, the fruit and vegetable puree is strawberry puree and raspberry puree, and the fruit and vegetable puree is preserved by freezing at the temperature of-18 ℃.
The invention also provides a preparation process of the sucrose-free high-fiber highly aerated candy, which comprises the following steps:
step one, uniformly stirring a part of the materials in a sugar melting pot, and heating to 120-130 ℃;
step two, uniformly stirring the dried materials of the material two in a glue melting pot, adding purified water, uniformly stirring, soaking for 30-60 minutes, and heating to 35-60 ℃ for melting;
step three, pumping the syrup obtained in the step 1 into a cooling device, cooling to 45-60 ℃, uniformly mixing with the part obtained in the step 2, adding the three parts of the materials, and uniformly mixing until the materials are completely melted;
pumping the slurry obtained in the step (3) into an aerating device, keeping the temperature at 35-45 ℃, the aerating pressure at 0.3-1 MPa, and the aerating time at 10-25 minutes;
step five, manufacturing the manufactured slurry into different shapes through an extrusion device;
sixthly, air-drying the prepared candy body for 48-96 hours according to different weights, and controlling the water content to be 9-14%;
and seventhly, air-drying the sugar body to the standard weight part, and sealing and packaging the sugar body to obtain a finished product.
Compared with the prior art, the invention has the following beneficial effects:
(1) one or two of solid sweeteners erythritol and isomaltitol are selected as the sweeteners, one or two of maltitol solution, compound trehalose alcohol solution, xylitol solution and sorbitol solution are selected as the liquid sweeteners, the existing aerated candy is replaced by one or two of white granulated sugar and starch syrup as main sweet taste sources, the beneficial effect of no sucrose is achieved, the requirement of consumers on sweet taste is met, and the sweetness and the quality of the aerated candy are kept.
(2) The dietary fiber is one or two of Plantago ovata husk powder, inulin and rhizoma Amorphophalli powder, and has high fiber effect.
(3) According to different requirements, different functional materials such as ganoderma lucidum spore powder, collagen, cubilose acid, acerola cherry powder and the like are added, so that the aerated candy is suitable for consumers with different requirements.
(4) The edible essence in the traditional candy is replaced by the oral plant essential oil, and the fruit and vegetable juice or the fruit and vegetable paste or the fruit and vegetable powder is added to replace the pigment in the traditional candy to add color.
(5) The preparation process strictly controls production parameters according to different processing temperatures of different food materials, and reserves nutritional ingredients in the raw materials to the maximum extent.
Detailed Description
The present invention is further illustrated below with reference to specific embodiments, it being understood that these examples are only intended to illustrate the present invention and are not intended to limit the scope of the present invention. In addition, it should be understood that various changes and modifications can be made by those skilled in the art after reading the disclosure of the present invention, and such changes and modifications also fall within the scope of the claims of the present application.
Example 1
A formulation of a sucrose-free high-fiber highly aerated candy comprises a material I, a material II and a material III,
material one: 340 parts of erythritol, 80 parts of purified water, 480 parts of maltitol solution and 30 parts of sorbitol solution;
the second material comprises 30 parts by weight of gelatin, 30 parts by weight of Plantago ovata husk powder, 40 parts by weight of inulin and 180 parts by weight of purified water;
the third material comprises 1 weight part of citric acid, 2 weight parts of malic acid, 6 weight parts of sodium citrate, 0.3 weight part of vitamin C and 0.5 weight part of edible sweet orange essential oil;
the sweet orange essential oil can be replaced by any edible essential oil suitable for food aroma.
The preparation process comprises the following steps:
step one, uniformly stirring a part of the materials in a sugar melting pot, and heating to 125 ℃;
step two, uniformly stirring the material II in a glue melting pot, adding purified water, uniformly stirring, soaking for more than 45 minutes, and heating to 45 ℃ for melting;
step three, pumping the syrup obtained in the step one into a cooling device, cooling to 53 ℃, uniformly mixing with the part obtained in the step two, adding the material part obtained in the step three, and uniformly mixing until the material part is completely melted;
pumping the slurry obtained in the step three into an aerating device, keeping the temperature at 35 ℃, the aerating pressure at 0.3MPa, and the aerating time at 10 minutes;
step five, manufacturing the manufactured slurry into different shapes through an extrusion device;
step six, air-drying the prepared candy body for 48 hours according to different weights, and controlling the water content to be 14%;
and seventhly, air-drying the sugar body to the standard weight part, and sealing and packaging the sugar body to obtain a finished product.
The sucrose-free high-fiber highly-aerated candy prepared by the embodiment has the advantages of no sucrose, high dietary fiber and high aeration, and meets the requirements of the current society on the sucrose-free high-fiber candy.
Example 2
A formulation of a sucrose-free high-fiber highly aerated candy comprises a material I, a material II and a material III,
the first material is erythritol 400 weight portions, purified water 160 weight portions, maltitol solution 350 weight portions and sorbitol solution 20 weight portions;
the second material comprises 45 parts by weight of gelatin, 25 parts by weight of Plantago ovata husk powder, 32 parts by weight of inulin, 4 parts by weight of wall-broken ganoderma spore powder, 10 parts by weight of beet root powder and 220 parts by weight of purified water;
the third material comprises 4 parts by weight of citric acid, 5 parts by weight of malic acid, 2 parts by weight of sodium citrate, 0.2 part by weight of vitamin C and 1 part by weight of edible osmanthus essential oil.
The wall-broken ganoderma lucidum spore powder is wall-broken ganoderma lucidum spore powder with the content of ganoderma lucidum polysaccharide of 3 percent and the content of ganoderma lucidum triterpene of more than 2.5 percent, or ganoderma lucidum polysaccharide extract with the content of ganoderma lucidum polysaccharide of more than 80 percent is selected, the beet root powder is processed by low-temperature drying or freeze-drying process, and the osmanthus essential oil is osmanthus essential oil which can be taken orally.
The preparation process comprises the following steps:
step one, uniformly stirring a part of the materials in a sugar melting pot, and heating to 120 ℃;
step two, uniformly stirring the materials of the material two part in a glue melting pot, adding purified water, uniformly stirring, soaking for more than 60 minutes, and heating to 60 ℃ for melting;
step three, pumping the syrup obtained in the step one into a cooling device, cooling to 45 ℃, uniformly mixing with the part obtained in the step two, adding the material part obtained in the step three, and uniformly mixing until the material part is completely melted;
pumping the slurry obtained in the step three into an aerating device, keeping the temperature at 40 ℃, the aerating pressure at 0.6MPa, and the aerating time at 15 minutes;
step five, manufacturing the manufactured slurry into different shapes through an extrusion device;
step six, air-drying the prepared candy body for 72 hours according to different weights, and controlling the water content to be 12%;
and seventhly, air-drying the sugar body to the standard weight part, and sealing and packaging the sugar body to obtain a finished product.
The sucrose-free high-fiber highly-aerated candy prepared by the embodiment has the functions of sucrose-free and health care, and meets the requirements of the old.
Example 3
The formulation of the sucrose-free high-fiber highly aerated candy comprises a material I, a material II and a material III
The first material comprises 480 parts by weight of erythritol, 120 parts by weight of purified water, 220 parts by weight of maltitol solution and 20 parts by weight of sorbitol solution;
the second material comprises 60 parts by weight of gelatin, 10 parts by weight of Plantago ovata husk powder, 20 parts by weight of inulin, 2 parts by weight of acerola powder, 3 parts by weight of cubilose acid, 6 parts by weight of rose pollen and 240 parts by weight of purified water;
the third material comprises 2.5 parts by weight of citric acid, 3 parts by weight of malic acid, 4 parts by weight of sodium citrate, 0.2 part by weight of vitamin C and 2 parts by weight of rose essential oil.
The acerola cherry powder is acerola cherry powder with the vitamin C content of more than 15%, the bird's nest acid with the vitamin C content of more than 80%, and the rose flower powder is prepared by low-temperature drying or freeze-drying process and can be used as oral rose essential oil.
The preparation process comprises the following steps:
step one, uniformly stirring a part of the materials in a sugar melting pot, and heating to 130 ℃;
step two, uniformly stirring the dried materials of the material two in a glue melting pot, adding purified water, uniformly stirring, soaking for more than 30 minutes, and heating to 50 ℃ for melting;
step three, pumping the syrup obtained in the step one into a cooling device, cooling to 60 ℃, uniformly mixing with the part obtained in the step two, adding the material part obtained in the step three, and uniformly mixing until the material part is completely melted;
pumping the slurry obtained in the step three into an aerating device, keeping the temperature at 38 ℃, the aerating pressure at 1MPa, and the aerating time at 13 minutes;
step five, manufacturing the manufactured slurry into different shapes through an extrusion device;
step six, air-drying the prepared candy body for 68 hours according to different weights, and controlling the water content to be 9%;
and 7, air-drying the sugar body until the sugar body is in standard weight parts, and sealing and packaging the sugar body to obtain a finished product.
The sucrose-free high-fiber highly-aerated candy prepared by the embodiment has the effects of nourishing and beautifying, and can meet the current requirements of women.
Example 4
The formulation of the sucrose-free high-fiber highly aerated candy comprises a material I, a material II and a material III,
the first material comprises 380 parts of erythritol, 145 parts of purified water, 440 parts of maltitol solution and 10 parts of sorbitol solution;
the second material comprises 45 parts by weight of gelatin, 30 parts by weight of Plantago ovata husk powder, 40 parts by weight of inulin, 30 parts by weight of strawberry puree, 50 parts by weight of raspberry puree and 180 parts by weight of purified water;
and the third material comprises 4 parts by weight of citric acid, 5 parts by weight of malic acid, 6 parts by weight of sodium citrate and 0.1 part by weight of vitamin C.
Selecting vegetable and fruit paste which is frozen and preserved at the temperature of-18 ℃. The fruit and vegetable puree can be replaced by any fruit and vegetable puree in equal proportion, such as: the aerated candy with different flavors can be prepared from one or two of strawberry fruit paste, blueberry fruit paste, pumpkin fruit paste and green apple fruit paste.
The preparation process comprises the following steps:
step one, uniformly stirring a part of the materials in a sugar melting pot, and heating to 130 ℃;
step two, uniformly stirring the dried materials of the material two in a glue melting pot, adding purified water, uniformly stirring, soaking for more than 45 minutes, and heating to 50 ℃ for melting;
step three, pumping the syrup obtained in the step one into a cooling device, cooling to 60 ℃, uniformly mixing with the part obtained in the step two, adding the material part obtained in the step three, and uniformly mixing until the material part is completely melted;
pumping the slurry obtained in the step three into an aerating device, keeping the temperature at 40 ℃, the aerating pressure at 1MPa, and the aerating time at 15 minutes;
step five, manufacturing the manufactured slurry into different shapes through an extrusion device;
step six, air-drying the prepared candy body for 96 hours according to different weights, and controlling the water content to be 14%;
and seventhly, air-drying the sugar body to the standard weight part, and sealing and packaging the sugar body to obtain a finished product.
The sucrose-free high-fiber highly-aerated candy prepared in the embodiment can be suitable for the taste of the public, is sucrose-free, and meets the demand of the public on the sucrose-free candy.
While the present invention has been described in detail with reference to the specific embodiments thereof, the present invention is not limited to the above embodiments, and the above embodiments are only preferred embodiments of the present invention, and various changes can be made without departing from the object of the present invention within the knowledge of those skilled in the art, and the present invention is within the scope of the present invention.
Claims (9)
1. The formula of the sucrose-free high-fiber highly-aerated candy comprises a first material, a second material and a third material, and is characterized in that: the material I comprises a solid sweetener, a liquid sweetener and purified water, the material II comprises gelatin, dietary fibers and purified water, the material III comprises malic acid, citric acid, sodium citrate, vitamin C and oral plant essential oil, the solid sweetener in the material I is one or two of erythritol and isomaltitol, the liquid sweetener in the material I is one or two of maltitol solution, compound trehalose solution, xylitol solution and sorbitol solution, and the dietary fibers in the material II are one or two of psyllium husk powder, inulin and konjac powder.
2. The formulation of a sucrose-free high fiber highly aerated confection of claim 1, wherein: 320-480 parts of erythritol, 80-160 parts of purified water, 220-480 parts of maltitol solution and 10-30 parts of sorbitol solution in the first material; in the second material, 30-60 parts by weight of gelatin, 10-30 parts by weight of Plantago ovata husk powder, 20-40 parts by weight of inulin and 180-240 parts by weight of purified water are used; 1-4 parts of citric acid, 2-5 parts of malic acid, 2-6 parts of sodium citrate, 0.1-0.3 part of vitamin C and 0.5-2 parts of oral plant essential oil.
3. The formulation of a sucrose-free high fiber highly aerated confection of claim 2, wherein: the second material also comprises wall-broken ganoderma lucidum spore powder and beetroot, and the third material is orally taken plant essential oil which is edible osmanthus fragrans essential oil.
4. The formulation of a sucrose-free high fiber highly aerated confection of claim 3, wherein: the wall-broken ganoderma lucidum spore powder is selected from wall-broken ganoderma lucidum spore powder with the content of ganoderma lucidum polysaccharide of 3 percent and the content of ganoderma lucidum triterpene of more than 2.5 percent, or ganoderma lucidum polysaccharide extract with the content of ganoderma lucidum polysaccharide of more than 80 percent is selected; the beet root powder is processed by low-temperature drying or freeze-drying process.
5. The formulation of a sucrose-free high fiber highly aerated confection of claim 2, wherein: the second material also comprises acerola cherry powder, cubilose acid and rose pollen, and the third material comprises oral plant essential oil which is rose essential oil.
6. The formulation of a sucrose-free, high fiber, highly aerated confection of claim 5, wherein: the acerola cherry powder is selected from acerola cherry powder with the vitamin C content of more than 15%, the cubilose acid is selected from cubilose acid with the cubilose acid content of more than 80%, and the rose powder is prepared through a low-temperature drying or freeze-drying process.
7. The formulation of a sucrose-free high fiber highly aerated confection of claim 2, wherein: the second material also comprises fruit and vegetable paste, and the third material does not contain oral plant essential oil.
8. The formulation of a sucrose-free, high fiber, highly aerated confection of claim 7, wherein: the fruit and vegetable puree is strawberry puree and raspberry puree, and the fruit and vegetable puree needs to be frozen and stored at the temperature of-18 ℃.
9. A process for preparing a sucrose-free high fiber highly aerated confection according to claim 1, wherein: the method comprises the following steps:
step one, uniformly stirring a part of the materials in a sugar melting pot, and heating to 120-130 ℃;
step two, uniformly stirring the dried materials of the material two in a glue melting pot, adding purified water, uniformly stirring, soaking for 30-60 minutes, and heating to 35-60 ℃ for melting;
step three, pumping the syrup obtained in the step 1 into a cooling device, cooling to 45-60 ℃, uniformly mixing with the part obtained in the step 2, adding the three parts of the materials, and uniformly mixing until the materials are completely melted;
pumping the slurry obtained in the step (3) into an aerating device, keeping the temperature at 35-45 ℃, the aerating pressure at 0.3-1 MPa, and the aerating time at 10-25 minutes;
step five, manufacturing the manufactured slurry into different shapes through an extrusion device;
step six, air-drying the prepared candy body for 48-96 hours according to different weights, and controlling the water content to be 9-14%;
and seventhly, air-drying the sugar body to the standard weight part, and sealing and packaging the sugar body to obtain a finished product.
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