CN112335768A - Sugar-free candy for pouring hard candies and preparation method thereof - Google Patents
Sugar-free candy for pouring hard candies and preparation method thereof Download PDFInfo
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- CN112335768A CN112335768A CN202010149260.0A CN202010149260A CN112335768A CN 112335768 A CN112335768 A CN 112335768A CN 202010149260 A CN202010149260 A CN 202010149260A CN 112335768 A CN112335768 A CN 112335768A
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- sugar
- candy
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- hard candy
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- 235000009508 confectionery Nutrition 0.000 title claims abstract description 103
- 238000002360 preparation method Methods 0.000 title claims abstract description 21
- 239000000463 material Substances 0.000 claims abstract description 30
- 239000000654 additive Substances 0.000 claims abstract description 12
- 230000000996 additive effect Effects 0.000 claims abstract description 9
- 239000000203 mixture Substances 0.000 claims abstract description 9
- 239000000845 maltitol Substances 0.000 claims abstract description 7
- 235000010449 maltitol Nutrition 0.000 claims abstract description 7
- 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 abstract description 7
- 229940035436 maltitol Drugs 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 7
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims abstract description 4
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 4
- 238000004140 cleaning Methods 0.000 claims abstract description 4
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 4
- 239000004519 grease Substances 0.000 claims abstract description 4
- 239000000905 isomalt Substances 0.000 claims abstract description 4
- 235000010439 isomalt Nutrition 0.000 claims abstract description 4
- HPIGCVXMBGOWTF-UHFFFAOYSA-N isomaltol Natural products CC(=O)C=1OC=CC=1O HPIGCVXMBGOWTF-UHFFFAOYSA-N 0.000 claims abstract description 4
- 239000007788 liquid Substances 0.000 claims abstract description 4
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims abstract description 4
- 238000004806 packaging method and process Methods 0.000 claims abstract description 4
- 239000000049 pigment Substances 0.000 claims abstract description 4
- 239000000811 xylitol Substances 0.000 claims abstract description 4
- 235000010447 xylitol Nutrition 0.000 claims abstract description 4
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims abstract description 4
- 229960002675 xylitol Drugs 0.000 claims abstract description 4
- YIXJRHPUWRPCBB-UHFFFAOYSA-N magnesium nitrate Chemical compound [Mg+2].[O-][N+]([O-])=O.[O-][N+]([O-])=O YIXJRHPUWRPCBB-UHFFFAOYSA-N 0.000 claims description 12
- 238000009835 boiling Methods 0.000 claims description 10
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 9
- 238000002844 melting Methods 0.000 claims description 7
- 230000008018 melting Effects 0.000 claims description 7
- 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 6
- 229920002472 Starch Polymers 0.000 claims description 6
- 239000003292 glue Substances 0.000 claims description 6
- 102000004169 proteins and genes Human genes 0.000 claims description 6
- 108090000623 proteins and genes Proteins 0.000 claims description 6
- 235000019698 starch Nutrition 0.000 claims description 6
- 239000008107 starch Substances 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- 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 3
- 239000004386 Erythritol Substances 0.000 claims description 3
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 claims description 3
- 235000019414 erythritol Nutrition 0.000 claims description 3
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 claims description 3
- 229940009714 erythritol Drugs 0.000 claims description 3
- 239000000600 sorbitol Substances 0.000 claims description 3
- 239000002023 wood Substances 0.000 claims description 3
- 238000004519 manufacturing process Methods 0.000 abstract description 8
- SERLAGPUMNYUCK-DCUALPFSSA-N 1-O-alpha-D-glucopyranosyl-D-mannitol 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-DCUALPFSSA-N 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 5
- 238000000034 method Methods 0.000 description 5
- 230000009471 action Effects 0.000 description 3
- 230000006866 deterioration Effects 0.000 description 2
- 238000010586 diagram Methods 0.000 description 2
- 238000009472 formulation Methods 0.000 description 2
- 238000011031 large-scale manufacturing process Methods 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 230000004075 alteration Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- VQLYBLABXAHUDN-UHFFFAOYSA-N bis(4-fluorophenyl)-methyl-(1,2,4-triazol-1-ylmethyl)silane;methyl n-(1h-benzimidazol-2-yl)carbamate Chemical group C1=CC=C2NC(NC(=O)OC)=NC2=C1.C=1C=C(F)C=CC=1[Si](C=1C=CC(F)=CC=1)(C)CN1C=NC=N1 VQLYBLABXAHUDN-UHFFFAOYSA-N 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
Images
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
- A23G3/38—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
-
- 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
- A23G3/362—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing 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
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/44—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing peptides or proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
- A23G3/54—Composite products, e.g. layered, coated, filled
Abstract
The invention discloses a hard sugar-free candy for pouring and a preparation method thereof, the hard sugar-free candy comprises a hard candy layer and a sugar-free candy layer, a hard candy layer material is prepared, hard sugar pouring is carried out, mold cleaning is carried out, hard sugar pouring is carried out, frosted paper is placed, a stick is placed, a sugar-free candy layer material is prepared, sugar-free pouring is carried out, cold air forming is carried out, demolding and packaging are carried out, and a finished product is prepared, wherein the hard candy layer material is prepared by the following: 45-55% of isomalt, 40-50% of liquid maltitol, 0-3% of xylitol and 1-3% of water; 0-2% of grease, 0-0.3% of emulsifier, 0-2% of sour agent, 0.1-0.3% of edible essence, 0-0.03% of edible pigment, molten sugar, boiled sugar and additive blend. According to the poured hard sugar type sugar-free candy and the preparation method thereof, the product quality of the hard sugar type sugar-free candy and the taste of the hard sugar type sugar-free candy are ensured through a series of processing and production processes, so that the requirement of people on the hard sugar type sugar-free candy is met, and meanwhile, the production and the processing of the hard sugar type sugar-free candy by people are facilitated.
Description
Technical Field
The invention belongs to the technical field of candies, and particularly relates to a sugar-free candy with a pouring hard candy and a preparation method thereof.
Background
The hard candy is made up by boiling at high temp., its dry solid content is very high, and its candy body is hard and crisp, so that it is called hard candy, and is made up by using amorphous non-crystal structure, and its melting speed is slow, chewing resistance is good, and its candy body is transparent, semitransparent and opaque, and also can be drawn into a silky lustre form.
Due to the improvement of the requirements of people on living quality, more and more healthy and delicious foods are processed and produced, the candy is one of the healthy and delicious foods, the sugar-free food is favored by people, but the existing candy can not be made into the sugar-free food all the time, so the sugar-free candy needs to be processed and produced to fulfill the aim of meeting the demands of people.
Disclosure of Invention
Aiming at the problems in the prior art, the invention provides a poured hard sugar type sugar-free candy and a preparation method thereof, which have the advantage of hard sugar type sugar-free, and solve the problem that the existing candy can not be made into sugar-free food all the time, so that a sugar-free candy needs to be produced and processed to meet the demands of people.
The invention is realized in such a way that the hard candy sugar-free candy is poured and the preparation method thereof comprises the steps of preparing a hard candy layer material, pouring hard candy, cleaning a mould, pouring hard candy, placing frosted paper, placing wood sticks, preparing a sugar-free candy layer material, pouring sugar-free candy, forming by cold wind, demoulding and packaging, and preparing a finished product.
As a preferable aspect of the present invention, preparing the hard candy layer material includes preparing the material: 45-55% of isomalt, 40-50% of liquid maltitol, 0-3% of xylitol and 1-3% of water; 0-2% of grease, 0-0.3% of emulsifier, 0-2% of sour agent, 0.1-0.3% of edible essence, 0-0.03% of edible pigment, molten sugar, boiled sugar and additive blend.
As a preferred aspect of the present invention, preparing a sugarless candy layer material comprises preparing the material: 50-55% of maltitol, 30-35% of isomaltitol, 3-7% of erythritol, 3-5% of sorbitol, 1-2% of water, 0.1-0.2% of citric acid, 0.1-0.2% of additives, sugar melting, sugar boiling and blending.
Preferably, the additive is a mixture of magnesium nitrate, protein glue and starch, wherein the weight ratio of the magnesium nitrate to the protein glue to the starch is 1: 5: 10.
preferably, the temperature of the molten sugar is controlled to be 135 ℃ at 125, the boiling temperature of the vacuum boiling pot is controlled to be 155 ℃ at 155 ℃, the vacuum degree range is-1.5-0.5 bar, the temperature is controlled to be 145 ℃ at 120, and the stirring time is 90 s.
Preferably, the cold air forming temperature is controlled to be 3-9 ℃, and the cooling time is 60-90 s.
Compared with the prior art, the invention has the following beneficial effects:
1. according to the poured hard sugar type sugar-free candy and the preparation method thereof, the product quality of the hard sugar type sugar-free candy and the taste of the hard sugar type sugar-free candy are ensured through a series of processing and production processes, so that the requirement of people on the hard sugar type sugar-free candy is met, and meanwhile, the production and the processing of the hard sugar type sugar-free candy by people are facilitated.
2. According to the preparation method, the hard candy layer material can be accurately prepared, so that the taste of the processed finished product is not changed, and the stability of the candy product is improved.
3. The preparation of the sugar-free candy layer material can accurately carry out the proportioning of the sugar-free candy layer material, so that the taste of the processed finished product is not changed, the stability of the candy product is improved, and the hard candy layer is better combined.
4. The preparation of the additive can effectively increase the storage state of the candy, increase the edible mouthfeel of the candy and avoid the accidental deterioration of the candy.
5. According to the invention, through setting the sugar melting temperature, the vacuum boiling temperature of the vacuum boiling pot, the vacuum degree range and the blending temperature and the stirring time, the phenomenon that the edible taste of the whole product is deteriorated due to the fact that sugar is burnt can be avoided, the product production quality is improved, and the method is suitable for large-scale production and processing.
6. According to the invention, through setting the cold air forming temperature and the cooling time, the candy can be formed more stably, the quality of the candy is increased, and the phenomenon of accidental deformation of the candy is avoided.
Drawings
FIG. 1 is a flow chart of a structure provided by an embodiment of the present invention;
FIG. 2 is a diagram of a hard candy layer material formulation according to an embodiment of the present invention;
fig. 3 is a diagram of a sugar-free candy layer material formulation according to an embodiment of the present invention.
Detailed Description
In order to further understand the contents, features and effects of the present invention, the following embodiments are illustrated and described in detail with reference to the accompanying drawings.
The structure of the present invention will be described in detail below with reference to the accompanying drawings.
As shown in fig. 1 to fig. 3, the sugar-free candy with hard sugar poured and the preparation method thereof provided by the embodiment of the invention comprise a hard candy layer and a sugar-free candy layer, hard candy layer material preparation, hard sugar pouring, mold cleaning, hard sugar pouring, sugar frosting paper placement, wood stick placement, sugar-free candy layer material preparation, sugar-free pouring, cold air forming, demoulding and packaging, and finished product preparation.
Preparing the hard candy layer material includes preparing the material: 45-55% of isomalt, 40-50% of liquid maltitol, 0-3% of xylitol and 1-3% of water; 0-2% of grease, 0-0.3% of emulsifier, 0-2% of sour agent, 0.1-0.3% of edible essence, 0-0.03% of edible pigment, molten sugar, boiled sugar and additive blend.
Adopt above-mentioned scheme: through the preparation of the hard candy layer material, the hard candy layer material can be accurately prepared, so that the taste of the processed finished product is not changed, and the stability of the candy product is improved.
Preparing the sugarless candy layer material comprises preparing the material: 50-55% of maltitol, 30-35% of isomaltitol, 3-7% of erythritol, 3-5% of sorbitol, 1-2% of water, 0.1-0.2% of citric acid, 0.1-0.2% of additives, sugar melting, sugar boiling and blending.
Adopt above-mentioned scheme: through the preparation of the sugar-free candy layer material, the proportioning of the sugar-free candy layer material can be accurately carried out, so that the taste of the processed finished product is not changed, the stability of the candy product is improved, and the candy product is better combined with the hard candy layer.
The additive is a mixture of magnesium nitrate, protein glue and starch, wherein the weight ratio of the magnesium nitrate to the protein glue to the starch is 1: 5: 10.
adopt above-mentioned scheme: by preparing the additive, the storage state of the candy can be effectively increased, the edible mouthfeel of the candy is increased, and the phenomenon of accidental deterioration of the candy is avoided.
The temperature of the molten sugar is controlled to be 135 ℃ for 125-.
Adopt above-mentioned scheme: through the setting of the sugar melting temperature, the boiling temperature of the vacuum boiling pot, the vacuum degree range and the blending time, the phenomenon that the edible taste of the whole product is deteriorated due to the fact that the sugar is burnt can be avoided, the product production quality is improved, and the vacuum sugar melting pot is suitable for large-scale production and processing.
The cold air forming temperature should be controlled at 3-9 deg.C, and the cooling time is 60-90 s.
Adopt above-mentioned scheme: through the setting of cold wind shaping temperature and cooling time, can make the fashioned more stable of candy, increase the quality of candy, avoid the unexpected phenomenon of warping of candy.
In summary, the following steps: according to the pouring hard sugar type sugar-free candy and the preparation method thereof, the product quality of the hard sugar type sugar-free candy is guaranteed through a series of processing and production processes, the mouth feel of the hard sugar type sugar-free candy is guaranteed, the requirement of people on the hard sugar type sugar-free candy is met, and meanwhile, the production and the processing of the hard sugar type sugar-free candy by people are facilitated.
It is noted that, herein, relational terms such as first and second, and the like may be used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. Also, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (6)
1. A sugar-free candy for pouring hard candy and a preparation method thereof, comprising a hard candy layer and a sugar-free candy layer, the processing flow is as follows: preparing hard candy layer materials, hard candy pouring, mold cleaning, hard candy pouring, sugar frosting paper placing, wood sticks placing, sugar-free candy layer materials preparing, sugar-free pouring, cold air forming, demolding and packaging, and obtaining finished products.
2. The sugar-free cast hard candy according to claim 1, wherein the sugar-free cast hard candy comprises: preparing the hard candy layer material includes preparing the material: 45-55% of isomalt, 40-50% of liquid maltitol, 0-3% of xylitol and 1-3% of water; 0-2% of grease, 0-0.3% of emulsifier, 0-2% of sour agent, 0.1-0.3% of edible essence, 0-0.03% of edible pigment, molten sugar, boiled sugar and additive blend.
3. The sugar-free cast hard candy according to claim 1, wherein the sugar-free cast hard candy comprises: preparing the sugarless candy layer material comprises preparing the material: 50-55% of maltitol, 30-35% of isomaltitol, 3-7% of erythritol, 3-5% of sorbitol, 1-2% of water, 0.1-0.2% of citric acid, 0.1-0.2% of additives, sugar melting, sugar boiling and blending.
4. A poured hard candy sugarless candy according to claim 3 and its preparation method characterized in that: the additive is a mixture of magnesium nitrate, protein glue and starch, wherein the weight ratio of the magnesium nitrate to the protein glue to the starch is 1: 5: 10.
5. a poured hard candy sugarless candy according to claim 3 and its preparation method characterized in that: the temperature of the molten sugar is controlled to be 135 ℃ for 125-.
6. The sugar-free cast hard candy according to claim 1, wherein the sugar-free cast hard candy comprises: the cold air forming temperature should be controlled at 3-9 deg.C, and the cooling time is 60-90 s.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010149260.0A CN112335768A (en) | 2020-03-06 | 2020-03-06 | Sugar-free candy for pouring hard candies and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010149260.0A CN112335768A (en) | 2020-03-06 | 2020-03-06 | Sugar-free candy for pouring hard candies and preparation method thereof |
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| Publication Number | Publication Date |
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| CN112335768A true CN112335768A (en) | 2021-02-09 |
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| CN202010149260.0A Pending CN112335768A (en) | 2020-03-06 | 2020-03-06 | Sugar-free candy for pouring hard candies and preparation method thereof |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101485376A (en) * | 2008-12-15 | 2009-07-22 | 山东福田投资有限公司 | Sugar-free candy and preparation method thereof |
| CN101803663A (en) * | 2010-04-23 | 2010-08-18 | 山东蜜福堂食品有限公司 | Sugar alcohol crystal cool sugar-free candy and preparation method thereof |
| CN102389018A (en) * | 2011-11-24 | 2012-03-28 | 福建省好邻居食品工业有限公司 | Sugar-free hard candy and preparation method thereof |
| CN109156590A (en) * | 2018-08-31 | 2019-01-08 | 阜阳健诺生物科技有限公司 | A kind of tasty and refreshing sugar of frosted in deep clean oral cavity and preparation method thereof |
| CN109463511A (en) * | 2018-10-30 | 2019-03-15 | 恩格乐香精香料（上海）有限公司 | A kind of sugar-free hard candy and preparation method thereof |
-
2020
- 2020-03-06 CN CN202010149260.0A patent/CN112335768A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101485376A (en) * | 2008-12-15 | 2009-07-22 | 山东福田投资有限公司 | Sugar-free candy and preparation method thereof |
| CN101803663A (en) * | 2010-04-23 | 2010-08-18 | 山东蜜福堂食品有限公司 | Sugar alcohol crystal cool sugar-free candy and preparation method thereof |
| CN102389018A (en) * | 2011-11-24 | 2012-03-28 | 福建省好邻居食品工业有限公司 | Sugar-free hard candy and preparation method thereof |
| CN109156590A (en) * | 2018-08-31 | 2019-01-08 | 阜阳健诺生物科技有限公司 | A kind of tasty and refreshing sugar of frosted in deep clean oral cavity and preparation method thereof |
| CN109463511A (en) * | 2018-10-30 | 2019-03-15 | 恩格乐香精香料（上海）有限公司 | A kind of sugar-free hard candy and preparation method thereof |
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