CN112741192A - Low-sugar tabletted candy and preparation method thereof - Google Patents
Low-sugar tabletted candy and preparation method thereof Download PDFInfo
- Publication number
- CN112741192A CN112741192A CN201911050173.3A CN201911050173A CN112741192A CN 112741192 A CN112741192 A CN 112741192A CN 201911050173 A CN201911050173 A CN 201911050173A CN 112741192 A CN112741192 A CN 112741192A
- Authority
- CN
- China
- Prior art keywords
- sugar
- low
- raw materials
- tabletted
- sorbitol
- 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.)
- Granted
Links
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 163
- 238000002360 preparation method Methods 0.000 title abstract description 35
- 239000002994 raw material Substances 0.000 claims abstract description 94
- 239000000126 substance Substances 0.000 claims abstract description 70
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- 239000000600 sorbitol Substances 0.000 claims abstract description 69
- 235000010356 sorbitol Nutrition 0.000 claims abstract description 69
- 239000000845 maltitol Substances 0.000 claims abstract description 66
- 235000010449 maltitol Nutrition 0.000 claims abstract description 66
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- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 claims description 11
- KBPHJBAIARWVSC-RGZFRNHPSA-N lutein Chemical compound C([C@H](O)CC=1C)C(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\[C@H]1C(C)=C[C@H](O)CC1(C)C KBPHJBAIARWVSC-RGZFRNHPSA-N 0.000 claims description 11
- 238000011049 filling Methods 0.000 claims description 10
- 150000001720 carbohydrates Chemical class 0.000 claims description 7
- 229940075614 colloidal silicon dioxide Drugs 0.000 claims description 4
- 238000004519 manufacturing process Methods 0.000 claims description 4
- 150000002016 disaccharides Chemical class 0.000 claims description 3
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- 239000004615 ingredient Substances 0.000 claims 4
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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
- A23G3/40—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the fats used
-
- 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
- A23G3/362—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
- A23G3/364—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
- A23G3/42—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
- 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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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Microbiology (AREA)
- Nutrition Science (AREA)
- Confectionery (AREA)
- Medicinal Preparation (AREA)
Abstract
The invention discloses a low-sugar tablet candy and a preparation method thereof. The low-sugar tabletted candy comprises the following raw materials in percentage by mass, wherein the sum of the raw materials in the low-sugar tabletted candy is 100 percent: 5-30% of lipid substances, 50-80% of total addition amount of maltitol and sorbitol, 1-5% of sugar substances, 0-40% of resistant dextrin and 0.6-1.0% of lubricant; the mass ratio of the maltitol to the sorbitol is (0.25-4): 1; wherein the percentage is the mass percentage of each component in the total mass of the raw materials. The low-sugar tabletted candy contains a large amount of lipid substances, is simple in preparation process, is not easy to crack and stick to a punch in the tabletting process, is not easy to oxidize in the quality guarantee period, can keep the stability of the flavor, and thus has better taste and low water content.
Description
Technical Field
The invention relates to a low-sugar tablet candy and a preparation method thereof.
Background
The traditional candy food only focuses on aspects such as color, aroma and taste, and the like, and is often only required to meet the demand of people on the aspect of food sensory diversity. As people pay more attention to health, there is a need for proper intake of drugs or foods having health-care functions. The low-sugar tabletted candy used as both medicine and food can be used as food to supplement energy, and contains functional components to regulate body and promote health.
Lipid substances are one of important nutrients required by human body, supply energy required by the body and provide essential fatty acids required by the body, and are components of human cell tissues. The special lipid nutrient substances are very important for the functional health care of human bodies, particularly the development stages of children and teenagers and special crowds, and the market demand is very large in recent years, but the lipid nutrient substances are not easy to dissolve in water due to the characteristics of the lipid nutrient substances, and the product development process is difficult due to the reasons of poor taste, narrow sources and the like.
Taking phosphatidylserine as an example, phosphatidylserine is also called compound nervonic acid. The soybean oil is mainly extracted from natural soybean oil residues, is an active substance of a cell membrane, exists in brain cells, has the functions of improving the function of nerve cells, regulating the conduction of nerve pulses and enhancing the memory of the brain, and can quickly enter the brain through a blood brain barrier after being absorbed due to strong lipophilicity, thereby playing the roles of relieving blood vessel smooth muscle cells and increasing the blood supply of the brain. In addition, children often need to be supplemented with phosphatidylserine in large quantities during development.
In the existing tabletting candies containing phosphatidylserine or similar effects, because the lipid substances are powder with poor tabletting performance, the content of the lipid substances in the formula is generally low. In the preparation process, wet method or absolute ethyl alcohol is mostly needed for granulating, and simultaneously, a large amount of excipient is necessarily added to be embedded into powder for forming, and the subsequent treatment is difficult to dry and has poor stability. The wet method or the absolute ethanol granulation can cause irreversible influence on the activity of lipid substances such as phosphatidylserine and the like.
In the prior art, the tabletting candy containing phosphatidylserine mainly adopts wet granulation, and the wet granulation does not need to open water or other liquid for size mixing and does not need a subsequent drying process. The shelf life of the phosphatidylserine in the aqueous solution and the high-temperature environment is unstable. The wet granulation process is complex, and the phosphatidylserine is powder which is very easy to wet (according to the quality requirement of phosphatidylserine in the national new resource food bulletin of No. 15 of the ministry of health, 2010 and the moisture content is less than or equal to 2%), the moisture residue is high after wetting, the drying is difficult, the product performance is poor, the taste is poor, the shelf life is very unstable, and the quality control difficulty is high during production.
The absolute ethyl alcohol method has complex and complicated preparation process, relates to the use of dangerous chemicals, is easy to crack and stick a punch head in the tabletting process, and can obtain tabletting sugar which is easy to oxidize and has poor taste, and the problems of oxidation smell of grease, deep surface color of the tablet and the like in the storage process.
Chinese patent document CN105166255A discloses a tabletting candy rich in phospholipid and phosphatidylserine and a preparation method thereof, wherein the tabletting candy comprises the following raw materials in parts by weight: 50-150 parts of modified soybean phospholipid, 50-150 parts of phosphatidylserine, 25-75 parts of vitamin C, 85-255 parts of isomaltitol, 12.5-37.5 parts of sorbitol, 0.25-7.5 parts of magnesium stearate and 25-75 parts of microcrystalline cellulose; the preparation method comprises the steps of mixing, size mixing, granulating, drying and total mixing, and the obtained mixture is tabletted by a tabletting machine to obtain the final tabletted candy. The patent adopts wet granulation, wherein 'water' is used for size mixing and is mixed with phosphatidylserine in the process, but the phosphatidylserine has strong hygroscopicity, is easy to be wetted, has high moisture residue due to lipid characteristics, and needs to be dried for 4 hours at 50-60 ℃, and the moisture content of the granules can be only controlled to be 5% or less as described in paragraph 0020 of the specification. While reference is made to the national new resources bulletin which the quality standard for phosphatidylserine is specified to be 2% or less, it is stated that moisture control is very important for phosphatidylserine, especially in the case of higher levels. Secondly, the preparation process of the patent is complex, and operations such as size mixing and drying of water and starch are used, so that the stability of phospholipid is greatly influenced; due to the selection of the formula, the tabletted candy is easy to crack and stick to a punch head in the tabletting process; so that the finally obtained tablet candy is easy to oxidize, has poor taste and has dark color to influence the appearance.
Most lipid substances contain unique lipid taste and flavor, particularly phosphatidylserine has great crowd preference, so that sour-sweet matching is required to form appropriate taste, and the eating experience is improved. Sugar is one of the serious threats of human health at present, for special people such as diabetes and the like, the intake needs to be controlled, sugar reduction and blood sugar reduction are one of the trends of the global food industry at present, the candy industry is used as the main sugar consumption industry, and the low-sugar and low-sugar tabletted candy is also a problem which needs to be faced and solved urgently in the field.
Therefore, the problem to be solved is to provide the phosphatidylserine tabletted candy which can supplement a large amount of phosphatidylserine, is simple and feasible in preparation process, convenient to eat, low in sugar and good in eating mouthfeel. The problem is also a technical problem to be solved in the development and production process of other nutritional health care products containing lipid functional components at present.
Disclosure of Invention
The technical problem to be solved by the invention is to overcome the defect that in the existing preparation process of the tablet candy containing lipid substances, the active ingredients of the final lipid nutrient substances are reduced due to the fact that phosphatidylserine is in contact with water and is subjected to high-temperature drying treatment, and in addition, the content of the lipid substances, such as phosphatidylserine, is reduced by 12% after being stored in an aqueous solution at 40 ℃ for 4 hours; the preparation process is complex, tablets are easy to crack and stick to punches in the preparation process, and the obtained tablet candy has the defects of easy oxidation, poor taste and the like. The low-sugar tabletted candy contains a large amount of lipid substances, is simple in preparation process, is not easy to crack and stick to a punch in the tabletting process, is not easy to oxidize in the quality guarantee period, can keep the stability of the flavor, and thus has better mouthfeel and low water content.
The invention solves the technical problems through the following technical scheme:
the invention provides a low-sugar tabletted candy, which comprises the following raw materials in percentage by mass as 100 percent: 5-30% of lipid substances, 50-80% of total addition amount of maltitol and sorbitol, 1-5% of sugar substances, 0-40% of resistant dextrin and 0.6-1.0% of lubricant; the mass ratio of the maltitol to the sorbitol is (0.25-4): 1; wherein the percentage is the mass percentage of each component in the total mass of the raw materials.
In the present invention, and in accordance with the provisions of GB28050 and GB/Z21922, the content of sugar per 100g of reduced-sugar tabletted confectionery is less than or equal to 5g, wherein the sugar is defined as monosaccharide and/or disaccharide.
The eating amount of the low-sugar tabletted candy in one day is different due to different qualities of each tablet caused by different diameters and thicknesses of tabletted tablets and different densities caused by different proportions, so that the conversion and calculation of the using amount are required for application of each formula, for example, the maximum adding amount of lipid substances in the patent is 5-30%, and according to the detection content of a final product, an actual product can remind a consumer of daily recommended intake amount by eating a plurality of tablets or slicing, so that the low-sugar tabletted candy conforms to related national regulations.
In the present invention, the content of the lipid is preferably 5 to 20%, such as 5%, 5.9%, 6%, 10%, 12% or 15%, more preferably 5 to 15%, such as 5%, 6%, 10% or 15%.
In the present invention, the lipid material may be a lipid nutrient material conventional in the art, and generally includes one or more of phosphatidylserine, algae oil DHA, lutein ester and krill oil, for example, phosphatidylserine, algae oil DHA, lutein ester or krill oil, preferably phosphatidylserine and/or algae oil DHA. According to different types and contents of the lipid nutrient substances, the actual addition amount of the lipid nutrient substances meets the limit of national standards.
In the present invention, the source of phosphatidylserine may be conventional in the art, and is preferably extracted from soybean.
The person skilled in the art knows that said maltitol and sorbitol are maltitol and sorbitol conventionally used in the art.
In the present invention, the total amount of maltitol and sorbitol is preferably 55.1-80%, such as 57%, 66.2%, 63%, 71.2% or 75.4%, more preferably 55.1-75.4%, still more preferably 55.1-66.2%.
In the present invention, the mass ratio of maltitol to sorbitol is preferably (0.25 to 1.75) to 1, for example, 25:41.2, 30:41.2, 33.7:41.7, 31:32, 1:1, 29:28 or 1.5: 1, more preferably (0.60-1.04): 1, such as 25:41.2, 30:41.2, 33.7:41.7 or 29: 28.
In the present invention, the content of the saccharide is preferably 1%, 2%, 3%, 4%, 5%.
In the present invention, the saccharide may be conventional in the art and typically comprises mono-and/or disaccharides; the sugar substance preferably comprises one or more of white granulated sugar, fructose, glucose, lactose and maltose, for example white granulated sugar and/or glucose, for example glucose and/or lactose, for example fructose.
In the present invention, the content of the resistant dextrin is preferably 5 to 40%, such as 6%, 8%, 18.8% or 19.7%, and more preferably 5 to 20%. The addition of the resistant dextrin ensures that the sugar-free tablet candy is not stuck to teeth and has better mouthfeel.
In the present invention, the lubricant is known to those skilled in the art as a lubricant conventionally used in the art, and generally includes one or more of magnesium stearate, silicon dioxide and colloidal silicon dioxide, and preferably includes magnesium stearate and/or silicon dioxide.
In the present invention, it is preferable that the raw material for the low-sugar tabletted confectionery further includes sugar alcohols other than maltitol and sorbitol.
Wherein, the content of the other sugar alcohol can be conventional in the art, preferably 1-15%, such as 5%, more preferably 8-15%.
Wherein said other sugar alcohols may be conventional in the art and typically comprise xylitol and/or erythritol.
In the present invention, the raw material of the low sugar tabletted confectionery typically further comprises an acidity regulator, as known to the person skilled in the art.
In the present invention, the content of the acidity regulator can be conventional in the art, and is preferably 0.5 to 1.5% of the acidity regulator, such as 0.5%, 0.6%, 0.7%, 0.8%, 0.9% or 1%, and more preferably 0.5 to 0.9%. The addition of the acidity regulator makes the resulting low-sugar tableted confectionery sour-sweet and palatable.
In the present invention, the acidity regulator may be conventional in the art, and preferably includes one or more of malic acid, citric acid and lactic acid, and more preferably includes malic acid and/or citric acid.
In the invention, the total mass percentage of the raw materials in the low-sugar tabletted candy is 100%, and the raw materials of the low-sugar tabletted candy preferably comprise the following components: 5-30% of lipid substances, 50-80% of total addition amount of maltitol and sorbitol, 1-5% of sugar substances, 5-40% of resistant dextrin and 0.6-1.0% of lubricant; the mass ratio of the maltitol to the sorbitol is (0.25-4): 1; the percentage is the mass percentage of each component in the total mass of the raw materials; wherein the lipid material comprises one or more of phosphatidylserine, algae oil DHA, lutein ester and krill oil, the saccharide material comprises one or more of white granulated sugar, fructose, glucose, lactose and maltose, and the lubricant comprises one or more of magnesium stearate, silicon dioxide and colloidal silicon dioxide.
In the invention, the total mass percentage of the raw materials in the low-sugar tabletted candy is 100%, and the raw materials of the low-sugar tabletted candy preferably comprise the following components: 5-30% of lipid substances, 50-80% of total addition amount of maltitol and sorbitol, 1-5% of sugar substances, 5-40% of resistant dextrin, 0.6-1.0% of lubricant and 0.5-1.5% of acidity regulator; the mass ratio of the maltitol to the sorbitol is (0.25-4): 1; the percentage is the mass percentage of each component in the total mass of the raw materials; wherein the lipid substances comprise one or more of phosphatidylserine, algae oil DHA, lutein ester and krill oil, the sugar substances comprise one or more of white granulated sugar, fructose, glucose, lactose and maltose, the lubricant comprises magnesium stearate and/or silicon dioxide, and the acidity regulator comprises one or more of malic acid, citric acid and lactic acid; more preferably, the raw materials of the low-sugar tabletted candy further comprise 1-15% of other sugar alcohols except maltitol and sorbitol, and the other sugar alcohols comprise xylitol and/or erythritol.
In the invention, the total mass percentage of the raw materials in the low-sugar tabletted candy is 100%, and the raw materials of the low-sugar tabletted candy preferably comprise the following components: 5-30% of lipid substances, 50-80% of total addition amount of maltitol and sorbitol, 1-5% of sugar substances, 5-40% of resistant dextrin, 0.6-1.0% of lubricant, 0.5-1.5% of acidity regulator and 1-15% of sugar alcohols except maltitol and sorbitol; the mass ratio of the maltitol to the sorbitol is (0.25-4): 1; the percentage is the mass percentage of each component in the total mass of the raw materials; the lipid substance is one or more of phosphatidylserine, algae oil DHA, lutein ester and krill oil, the saccharide substance is one or more of white granulated sugar, fructose, glucose, lactose and maltose, the lubricant is magnesium stearate and/or silicon dioxide, the acidity regulator is one or more of malic acid, citric acid and lactic acid, and the other sugar alcohol is xylitol and/or erythritol.
In the invention, the total mass percentage of the raw materials in the low-sugar tabletted candy is 100%, and the raw materials of the low-sugar tabletted candy preferably comprise the following components: 5-20% of lipid substances, 55.1-75.4% of total addition amount of maltitol and sorbitol, 1-5% of sugar substances, 5-20% of resistant dextrin, 0.6-1.0% of lubricant and 0.5-0.9% of acidity regulator; the mass ratio of the maltitol to the sorbitol is (0.25-1.74): 1; the percentage is the mass percentage of each component in the total mass of the raw materials; wherein the lipid material comprises one or more of phosphatidylserine, krill oil and algae oil DHA, the sugar material comprises one or more of white granulated sugar, fructose, glucose, lactose and maltose, the lubricant comprises magnesium stearate and/or silicon dioxide, and the acidity regulator comprises one or more of malic acid, citric acid and lactic acid; more preferably, the raw materials of the low-sugar tabletted candy further comprise 8-15% of other sugar alcohols except maltitol and sorbitol, and the other sugar alcohols comprise xylitol and/or erythritol.
In the invention, the total mass percentage of the raw materials in the low-sugar tabletted candy is 100%, and the raw materials of the low-sugar tabletted candy preferably comprise the following components: 5-20% of lipid substances, 55.1-75.4% of total addition amount of maltitol and sorbitol, 1-5% of sugar substances, 5-20% of resistant dextrin, 0.6-1.0% of lubricant, 0.5-0.9% of acidity regulator and 8-15% of sugar alcohols except maltitol and sorbitol; the mass ratio of the maltitol to the sorbitol is (0.25-1.74): 1; the percentage is the mass percentage of each component in the total mass of the raw materials; the lipid substance is one or more of phosphatidylserine, krill oil and algae oil DHA, the saccharide substance is one or more of white granulated sugar, fructose, glucose, lactose and maltose, the lubricant is magnesium stearate and/or silicon dioxide, the other sugar alcohols are xylitol and/or erythritol, and the acidity regulator is one or more of malic acid, citric acid and lactic acid.
In the invention, the total mass percentage of the raw materials in the low-sugar tabletted candy is 100%, and the raw materials of the low-sugar tabletted candy preferably comprise the following components: 5-15% of lipid substances, 55.1-66.2% of total addition amount of maltitol and sorbitol, 1-5% of sugar substances, 5-20% of resistant dextrin, 0.6-1.0% of lubricant and 0.5-0.9% of acidity regulator; the mass ratio of the maltitol to the sorbitol is (0.61-1.04): 1; the percentage is the mass percentage of each component in the total mass of the raw materials; wherein the lipid material comprises phosphatidylserine and/or algae oil DHA, the sugar material comprises one or more of white granulated sugar, fructose, glucose and lactose, the lubricant comprises magnesium stearate and/or silicon dioxide, and the acidity regulator comprises one or more of malic acid, citric acid and lactic acid; more preferably, the raw materials of the low-sugar tabletted candy further comprise 8-15% of other sugar alcohols except maltitol and sorbitol, and the other sugar alcohols comprise xylitol and/or erythritol.
In the invention, the total mass percentage of the raw materials in the low-sugar tabletted candy is 100%, and the raw materials of the low-sugar tabletted candy preferably comprise the following components: 5-15% of lipid substances, 55.1-66.2% of total addition amount of maltitol and sorbitol, 1-5% of sugar substances, 5-20% of resistant dextrin, 0.6-1.0% of lubricant, 0.5-0.9% of acidity regulator and 8-15% of sugar alcohols except maltitol and sorbitol; the mass ratio of the maltitol to the sorbitol is (0.61-1.04): 1; wherein the percentage is the mass percentage of each component in the total mass of the raw materials; the lipid substance is phosphatidylserine and/or algae oil DHA, the saccharide substance is one or more of white granulated sugar, fructose, glucose, lactose and maltose, the lubricant is magnesium stearate and/or silicon dioxide, the acidity regulator is one or more of malic acid, citric acid and lactic acid, and the other sugar alcohol is xylitol and/or erythritol.
In the invention, the total mass percentage of the raw materials in the low-sugar tabletted candy is 100%, and the raw materials of the low-sugar tabletted candy preferably comprise the following components: 5.9 percent of lutein ester, 40 percent of resistant dextrin, 40 percent of maltitol, 10 percent of sorbitol, 3 percent of white granulated sugar, 0.5 percent of malic acid and 0.6 percent of silicon dioxide; wherein the percentage is the mass percentage of each component in the total mass of the raw materials.
In the invention, the total mass percentage of the raw materials in the low-sugar tabletted candy is 100%, and the raw materials of the low-sugar tabletted candy preferably comprise the following components: 20% of phosphatidylserine, 18.8% of resistant dextrin, 35% of maltitol, 20.1% of sorbitol, 1% of white granulated sugar, 1% of fructose, 1% of glucose, 2% of lactose, 0.5% of citric acid and 0.6% of magnesium stearate; wherein the percentage is the mass percentage of each component in the total mass of the raw materials.
In the invention, the total mass percentage of the raw materials in the low-sugar tabletted candy is 100%, and the raw materials of the low-sugar tabletted candy preferably comprise the following components: 6% of phosphatidylserine, 19.7% of resistant dextrin, 29% of maltitol, 28% of sorbitol, 1% of fructose, 5% of xylitol, 10% of erythritol, 0.3% of citric acid, 0.2% of malic acid and 0.8% of magnesium stearate; wherein the percentage is the mass percentage of each component in the total mass of the raw materials.
In the invention, the total mass percentage of the raw materials in the low-sugar tabletted candy is 100%, and the raw materials of the low-sugar tabletted candy preferably comprise the following components: 10% of phosphatidylserine, 8% of resistant dextrin, 33.7% of maltitol, 41.7% of sorbitol, 5% of lactose, 0.6% of citric acid and 1% of magnesium stearate; wherein the percentage is the mass percentage of each component in the total mass of the raw materials.
In the invention, the total mass percentage of the raw materials in the low-sugar tabletted candy is 100%, and the raw materials of the low-sugar tabletted candy preferably comprise the following components: 12% of phosphatidylserine, 6% of resistant dextrin, 30% of maltitol, 41.2% of sorbitol, 2% of white granulated sugar, 2% of glucose, 2% of xylitol, 3% of erythritol, 0.8% of malic acid, 0.8% of magnesium stearate and 0.2% of silicon dioxide; wherein the percentage is the mass percentage of each component in the total mass of the raw materials.
In the invention, the total mass percentage of the raw materials in the low-sugar tabletted candy is 100%, and the raw materials of the low-sugar tabletted candy preferably comprise the following components: 15% of phosphatidylserine, 5% of resistant dextrin, 25% of maltitol, 41.2% of sorbitol, 8% of xylitol, 2% of glucose, 2% of lactose, 0.2% of citric acid, 0.4% of malic acid, 0.2% of lactic acid, 0.6% of magnesium stearate and 0.4% of silicon dioxide; wherein the percentage is the mass percentage of each component in the total mass of the raw materials.
In the invention, the total mass percentage of the raw materials in the low-sugar tabletted candy is 100%, and the raw materials of the low-sugar tabletted candy preferably comprise the following components: 5% of phosphatidylserine, 16% of maltitol, 64% of sorbitol, 6% of xylitol, 3.1% of erythritol, 2% of glucose, 2% of lactose, 0.9% of lactic acid and 1% of silicon dioxide; wherein the percentage is the mass percentage of each component in the total mass of the raw materials.
In the invention, the total mass percentage of the raw materials in the low-sugar tabletted candy is 100%, and the raw materials of the low-sugar tabletted candy preferably comprise the following components: 10% of phosphatidylserine, 10% of krill oil, 10% of algae oil DHA, 31% of maltitol, 32% of sorbitol, 5% of fructose, 1% of citric acid and 1% of magnesium stearate; wherein the percentage is the mass percentage of each component in the total mass of the raw materials.
The invention also provides a preparation method of the low-sugar tabletted candy, which comprises the following steps:
mixing the components except the lubricant in the low-sugar tabletted candy to obtain a mixture;
and (2) mixing the mixture with a lubricant, and tabletting.
In the present invention, preferably, the mixing is performed in a dry mixer.
In the present invention, the mixing time in step (1) is preferably 5 to 8min, and more preferably 6 to 7 min.
In the present invention, the mixing time in step (2) is preferably 6-10 min, such as 6min, 7min, 8min, 9min or 10min, and more preferably 7-9 min.
In the present invention, the tabletting is carried out in a tabletting machine, as is known to the person skilled in the art.
According to the invention, the parameters of the tablet press machine are reasonably selected and set according to the required low-sugar tabletted candies.
The speed of the rotary table of the tablet press is preferably 10 to 25rpm, such as 10rpm, 12rpm, 15rpm, 20rpm, 21rpm, 22rpm or 25rpm, more preferably 12 to 21 rpm.
The filling depth of the material of the tablet press is preferably 4.5-9 mm, such as 4.5mm, 5mm, 6mm, 7mm, 7.5mm, 8mm or 9mm, more preferably 5-7.5 mm.
The pre-pressing thickness of the tablet press is preferably 2-6 mm, such as 2mm, 3mm, 3.5mm, 4mm, 4.5mm, 5mm or 6mm, and more preferably 3-4.5 mm.
The tablet thickness of the tablet press is preferably 1 to 2mm, such as 1mm, 1.2mm, 1.4mm, 1.5mm, 1.6mm, 1.8mm or 2mm, more preferably 1.2 to 1.6 mm.
The tablet diameter of the tablet press is preferably 5-22 mm, such as 5mm, 7mm, 9mm, 12mm, 15mm, 17mm or 22mm, more preferably 7-15 mm.
Wherein, the pressure of the tablet press is preferably 10-20 KN, such as 10KN, 12KN, 14KN, 15KN, 16KN, 18KN or 20KN, more preferably 12-16 KN.
On the basis of the common knowledge in the field, the above preferred conditions can be combined randomly to obtain the preferred embodiments of the invention.
The reagents and starting materials used in the present invention are commercially available.
The positive progress effects of the invention are as follows: the low-sugar tablet candy provided by the invention contains a large amount of lipid substances, the sugar content is below 5%, the preparation process is simple, the tablet is not easy to crack and stick to a punch head in the tablet pressing process, the tablet is not easy to oxidize in a quality guarantee period, the flavor can be kept stable, the taste of the low-sugar tablet candy is better, the low-sugar tablet candy is nutritional and healthy, and the water content of the finally prepared low-sugar tablet candy containing the lipid substances meets the water content requirement of the lipid substances such as phosphatidylserine and the like in the national new resource food bulletin No. 15 of Ministry of health 2010; the low-sugar tabletted candy has stable state and content of lipid substances in shelf life.
Drawings
Fig. 1 is a photograph of the low sugar tabletted confectionery prepared in example 4 taken out after being stored in a sealed bottle for 90 days.
Fig. 2 is a photograph of the tabletted confectionery prepared in comparative example 1 taken out after being stored in a sealed bottle for 60 days.
Fig. 3 is a photograph of the low sugar tabletted confectionery prepared in comparative example 2 taken out after being stored in a sealed bottle for 60 days.
Fig. 4 is a photograph of the low sugar tabletted confectionery prepared in comparative example 3 taken out after being stored in a sealed bottle for 60 days.
Fig. 5 is a photograph of the low sugar tabletted confectionery prepared in comparative example 4 taken out after being stored in a sealed bottle for 60 days.
Figure 6 is a photograph of a tabletted candy according to comparative example 5.
Detailed Description
The invention is further illustrated by the following examples, which are not intended to limit the scope of the invention. The experimental methods without specifying specific conditions in the following examples were selected according to the conventional methods and conditions, or according to the commercial instructions.
The reagents and materials used in the examples of the invention were as follows:
phosphatidylserine: jia ji a tai food systems (beijing) ltd;
resistant dextrin, maltitol, sorbitol: rogat (China) Inc.
Citric acid, magnesium stearate, algal oil DHA, krill oil, lutein ester: shanghai Yongdu food Co., Ltd.
The rest common raw materials are purchased from the market.
In the examples, "%" represents the percentage of the total mass of the low-sugar tabletted confectionery.
The moisture content in the examples and comparative examples is referred to the moisture test method in GB 5009.3 food products.
Example 1
The raw material components and contents are as follows:
the preparation steps are as follows:
mixing the components except the lubricant in a dry mixer for 5min to obtain a mixture;
adding a lubricant into the mixture in the step (2), and mixing for 6min to obtain a total mixture; and adding the total mixture into a tablet press for tabletting, wherein the speed of a rotary table of the tablet press is 10rpm, the filling depth of the material is 4.5mm, the pre-pressing thickness is 2.0mm, the tabletting thickness is 1mm, the tabletting diameter is 5mm, and the pressure is 10 KN.
The low-sugar tabletted candy of the embodiment does not stick a punch, is not easy to crack, has good tablettability, is not easy to absorb moisture, does not oxidize, flower or stick teeth within 90 days, has stable lutein ester content, and has lipid flavor and health care function. The low-sugar tabletted candy in this example had a moisture content of 2% or less.
Example 2
The raw material components and contents are as follows:
the preparation steps are as follows:
mixing the components except the lubricant in a dry mixer for 6min to obtain a mixture;
adding a lubricant into the mixture, and continuously mixing for 7min in a dry mixer to obtain a total mixture; and (3) putting the total mixture into a tablet press for tabletting, wherein the speed of a rotary table of the tablet press is 12rpm, the filling depth of the material is 5mm, the pre-pressing thickness is 3mm, the tabletting thickness is 1.2mm, the tabletting diameter is 7mm, and the pressure is 12 KN.
The low-sugar tabletted candy of the embodiment does not stick a punch head and easily cracks in the tabletting process, has good tabletting performance, is not easy to absorb moisture, does not oxidize, flower or stick teeth within 90 days, has stable content of phosphatidylserine in the obtained low-sugar tabletted candy, has good phosphatidylserine flavor, and is sour, sweet and delicious; the low-sugar tabletted candy in this example had a moisture content of 2% or less.
Example 3
The raw material components and contents are as follows:
the preparation steps are as follows:
mixing the components except the lubricant in a dry mixer for 6min to obtain a mixture;
adding a lubricant into the mixture, and continuously mixing for 7min in a dry mixer to obtain a total mixture; and (3) putting the total mixture into a tablet press for tabletting, wherein the speed of a rotary table of the tablet press is 15rpm, the filling depth of the material is 6mm, the pre-pressing thickness is 3.5mm, the tabletting thickness is 1.4mm, the tabletting diameter is 9mm, and the pressure is 14 KN. The low-sugar tabletted candy of the embodiment does not stick a punch head and is not easy to crack in the tabletting process, the tabletting performance is good, the tablet is not easy to absorb moisture, and oxidation, flaking and tooth sticking do not occur within 90 days, the content of phosphatidylserine in the obtained low-sugar tabletted candy is stable, and meanwhile, the candy with good phosphatidylserine flavor is sour, sweet and delicious; the low-sugar tabletted candy in this example had a moisture content of 2% or less.
Example 4
The raw material components and contents are as follows:
| composition (I) | Dosage per gram |
| Phosphatidylserine | 10 |
| Resistant dextrins | 8 |
| Maltitol | 33.7 |
| Sorbitol | 41.7 |
| Lactose | 5 |
| Citric acid | 0.6 |
| Magnesium stearate | 1 |
The preparation steps are as follows:
mixing the components except the lubricant in a dry mixer for 6min to obtain a mixture;
adding a lubricant into the mixture in the step (2), and mixing for 8min to obtain a total mixture; and adding the total mixture into a tablet press for tabletting, wherein the speed of a rotary table of the tablet press is 20rpm, the filling depth of the material is 7mm, the pre-pressing thickness is 4.0mm, the tabletting thickness is 1.5mm, the tabletting diameter is 12mm, and the pressure is 15 KN. The low-sugar tabletted candy of the embodiment does not stick a punch head and crack easily in the tabletting process, has good tabletting performance, is not easy to absorb moisture, does not oxidize, flake or adhere teeth in the quality guarantee period, has stable content of phosphatidylserine in the obtained low-sugar tabletted candy, and is sour, sweet and delicious. As shown in fig. 1, the color of the surface of the tablet did not darken after 90 days of storage in the low sugar tabletted candy of this example, indicating that phosphatidylserine in the low sugar tabletted candy was not oxidized and the tablet remained intact, not cracked, not flaked; the low-sugar tabletted candy in this example had a moisture content of 2% or less.
Example 5
The raw material components and contents are as follows:
| composition (I) | Dosage per gram |
| Phosphatidylserine | 12 |
| Resistant dextrins | 6 |
| Maltitol | 30 |
| Sorbitol | 41.2 |
| White granulated sugar | 2 |
| Glucose | 2 |
| Xylitol, its preparation method and use | 2 |
| Erythritol and its preparation method | 3 |
| Malic acid | 0.8 |
| Magnesium stearate | 0.8 |
| Silicon dioxide | 0.2 |
The preparation steps are as follows:
mixing the components except the lubricant in a dry mixer for 7min to obtain a mixture;
adding a lubricant into the mixture in the step (2), and mixing for 9min to obtain a total mixture; and adding the total mixture into a tablet press for tabletting, wherein the speed of a rotary table of the tablet press is 21rpm, the filling depth of the material is 7.5mm, the pre-pressing thickness is 4.5mm, the tabletting thickness is 1.6mm, the tabletting diameter is 15mm, and the pressure is 16 KN. The low-sugar tabletted candy of the embodiment does not stick a punch head and is not easy to crack in the tabletting process, the tabletting performance is good, the tablet is not easy to absorb moisture, and oxidation, flaking and tooth sticking do not occur within 90 days, the content of phosphatidylserine in the obtained low-sugar tabletted candy is stable, and meanwhile, the candy with good phosphatidylserine flavor is sour, sweet and delicious; the low-sugar tabletted candy in this example had a moisture content of 2% or less.
Example 6
The raw material components and contents are as follows:
| composition (I) | Dosage per gram |
| Phosphatidylserine | 15 |
| Resistant dextrins | 5 |
| Maltitol | 25 |
| Sorbitol | 41.2 |
| Xylitol, its preparation method and use | 8 |
| Glucose | 2 |
| Lactose | 2 |
| Citric acid | 0.2 |
| Malic acid | 0.4 |
| Lactic acid | 0.2 |
| Magnesium stearate | 0.6 |
| Silicon dioxide | 0.4 |
The preparation steps are as follows:
mixing the components except the lubricant in a dry mixer for 7min to obtain a mixture;
adding a lubricant into the mixture in the step (2), and mixing for 9min to obtain a total mixture; and adding the total mixture into a tablet press for tabletting, wherein the speed of a rotary table of the tablet press is 22rpm, the filling depth of the material is 8mm, the pre-pressing thickness is 5.0mm, the tabletting thickness is 1.8mm, the tabletting diameter is 17mm, and the pressure is 18 KN.
The low-sugar tabletted candy of the embodiment does not stick a punch head and is not easy to crack in the tabletting process, the tabletting performance is good, the tablet is not easy to absorb moisture, and oxidation, flaking and tooth sticking do not occur within 90 days, the content of phosphatidylserine in the obtained low-sugar tabletted candy is stable, and meanwhile, the candy with good phosphatidylserine flavor is sour, sweet and delicious; the low-sugar tabletted candy in this example had a moisture content of 2% or less.
Example 7
The raw material components and contents are as follows:
| composition (I) | Dosage per gram |
| Phosphatidylserine | 5 |
| Maltitol | 16 |
| Sorbitol | 64 |
| Xylitol, its preparation method and use | 6 |
| Erythritol and its preparation method | 3.1 |
| Glucose | 2 |
| Lactose | 2 |
| Lactic acid | 0.9 |
| Silicon dioxide | 1.0 |
The preparation steps are as follows:
mixing the components except the lubricant in a dry mixer for 8min to obtain a mixture;
adding a lubricant into the mixture, and mixing for 10min to obtain a total mixture; and adding the total mixture into a tablet press for tabletting, wherein the speed of a rotary table of the tablet press is 25rpm, the filling depth of the material is 9mm, the pre-pressing thickness is 6.0mm, the tabletting thickness is 2mm, the tabletting diameter is 22mm, and the pressure is 20 KN.
The low-sugar tabletted candy of the embodiment does not stick a punch head and is not easy to crack in the tabletting process, the tabletting performance is good, the tablet is not easy to absorb moisture, and oxidation, flaking and tooth sticking do not occur within 90 days, the content of phosphatidylserine in the obtained low-sugar tabletted candy is stable, and meanwhile, the candy with good phosphatidylserine flavor is sour, sweet and delicious; the low-sugar tabletted candy in this example had a moisture content of 2% or less.
Example 8
The raw material components and contents are as follows:
| composition (I) | Dosage per gram |
| Phosphatidylserine | 10 |
| Krill oil | 10 |
| Algae oil DHA | 10 |
| Maltitol | 31 |
| Sorbitol | 32 |
| Fructose | 5 |
| Citric acid | 1 |
| Magnesium stearate | 1 |
The preparation steps are as follows:
mixing the components except the magnesium stearate in a dry mixer for 7min to obtain a mixture;
adding magnesium stearate into the mixture, and mixing for 9min to obtain a total mixture; and adding the total mixture into a tablet press for tabletting, wherein the speed of a rotary table of the tablet press is 22rpm, the filling depth of the material is 8mm, the pre-pressing thickness is 5.0mm, the tabletting thickness is 1.8mm, the tabletting diameter is 17mm, and the pressure is 18 KN.
The low-sugar tabletted candy of the embodiment does not stick a punch head and is not easy to crack in the tabletting process, the tabletting performance is good, the tablet is not easy to absorb moisture, and oxidation, flaking and tooth sticking do not occur within 90 days, the content of various lipid substances in the obtained low-sugar tabletted candy is stable, and meanwhile, the candy with the flavor of mixed lipid substances is sour, sweet and delicious and has high nutritional value; the low-sugar tabletted candy in this example had a moisture content of 2% or less.
Comparative example 1
The raw material components and contents are as follows:
the preparation steps are as follows:
mixing the above materials except magnesium stearate in a dry mixer, granulating with anhydrous ethanol, sieving, oven drying, adding sugar alcohol and magnesium stearate, sieving, and tabletting.
The tablet candy prepared from the raw material components is easy to crack and absorb moisture in the tablet pressing process, the preparation method is complicated, the granules are prepared by using absolute ethyl alcohol, and the taste is poor. As shown in fig. 2, the tabletted confectionery containing phosphatidylserine prepared from the raw material components of this comparative example had significantly darkened color and the tablet had cracked and phosphatidylserine had been oxidized after being preserved for 60 days; the moisture content of the tabletted candy was 1.22%.
Comparative example 2 (replacement of maltitol by isomalt)
The raw material components and contents are as follows:
| composition (I) | Dosage per gram |
| Phosphatidylserine | 10 |
| Resistant dextrins | 8 |
| Isomalt | 33.7 |
| Sorbitol | 41.7 |
| Lactose | 5 |
| Citric acid | 0.6 |
| Magnesium stearate | 1 |
The procedure is as in example 4 except that the components are added. The low-sugar tabletted candy has the advantages of deviation of tablet tabletting performance, easiness in cracking and hard mouthfeel. As shown in fig. 3, the low-sugar tabletted confectionery containing phosphatidylserine, which was prepared using the raw materials of this comparative example, became darker in color and was prone to flaking and cracking after being stored for 60 days; the low sugar tabletted confectionery had a moisture content of 2.18%.
Comparative example 3 (maltitol content too low, mass ratio between maltitol and sorbitol outside the scope of protection of the application)
The raw material components and contents are as follows:
| composition (I) | Dosage per gram |
| Phosphatidylserine | 10 |
| Resistant dextrins | 8 |
| Sorbitol | 65 |
| Maltitol | 10.4 |
| Lactose | 5 |
| Citric acid | 0.6 |
| Magnesium stearate | 1 |
The procedure is as in example 4 except that the components are added. The low-sugar tabletted candy prepared from the components has good tablettability and taste, but is extremely easy to absorb moisture, cannot be stored and has a dark color in a shelf life. As shown in fig. 4, the low-sugar tabletted confectionery containing phosphatidylserine obtained using the raw material components of this comparative example was significantly darkened after being stored for 60 days, and the surface phosphatidylserine had been significantly oxidized; the low sugar tabletted confectionery had a water content of 3.31%.
Comparative example 4 (sorbitol content too low, mass ratio between maltitol and sorbitol not within the scope of protection of the application)
The raw material components and contents are as follows:
the procedure is as in example 4 except that the components are added. The low-sugar tabletted candy prepared by the components has poor tablettability and is easy to crack. As shown in FIG. 5, the low sugar tabletted confectionery had poor tablet compressibility and had cracked after 60 days of storage; the low sugar tabletted confectionery had a moisture content of 4.29%.
COMPARATIVE EXAMPLE 5 (commercially available)
The comparative example is a commercial phosphatidylserine tabletted confectionery product. As shown in fig. 6, the commercially available tabletted candies darkened, indicating that phosphatidylserine has been oxidized; the moisture content of the tabletted candy was 5.41%.
Comparative example 6
The raw material components and contents are as follows:
| composition (I) | Dosage per gram |
| Modified soybean phospholipid | 19.7 |
| Phosphatidylserine | 19.6 |
| Vitamin C | 9.8 |
| Isomalt | 33.8 |
| Sorbitol | 5.6 |
| Magnesium stearate | 0.2 |
| Microcrystalline cellulose | 11.3 |
(1) Adding modified soybean phospholipid, phosphatidylserine, vitamin C, isomaltitol, sorbitol and microcrystalline cellulose into a mixer according to formula dosage, stirring for 15 minutes, uniformly mixing, and crushing to obtain particles with particle size of below 5 μm;
(2) mixing the pulp by using starch according to a conventional method;
(3) adding the starch slurry in the step (2) into the mixture in the step (1), and uniformly stirring to obtain a mixture wet material;
(4) granulating the mixture in the step (3) by using a granulator with a wet stainless steel screen to obtain wet granules;
(5) drying at 50-55 ℃, stopping drying when the water content is below 5%, cooling to room temperature, and pouring into a clean container to obtain dry particles.
Experiments show that the production process of the scheme is complex, the process parameters are many and strict, and the time consumption is long. And at least 4-6 hours are needed when the soybean lecithin modified soybean lecithin. The tablet of the tabletted candy has cracks and is easily oxidized during the shelf life.
Effect example 1
Evaluation experiments of color, form, tissue, taste, smell and impurities are carried out on the low-sugar tabletted candies prepared in the examples 1-8 and the tabletted candies prepared in the comparative examples 1-6 by adopting a percentage evaluation method, the tabletted candies stored for 60 days are uniformly taken and subjected to sensory evaluation according to the sensory requirements in SB/T10347-2017 tabletted candies, and the sensory evaluation standards are shown in Table 1. The number of people participating in the experiment is 20, the average value of the sensory scoring items is taken, the higher the score is, the more close the optimal characteristics of the product are shown, the preference degree of the tested person to the product is counted, and the sensory scoring result is shown in table 2.
TABLE 1 sensory Scoring criteria
TABLE 2 sensory evaluation after eating
The sensory evaluation results in table 2 clearly show that the low-sugar tabletted candy of the invention can keep the stability of lipid substances under the condition of containing the lipid substances, the preparation of the low-sugar tabletted candy with better performance can be completed without operations such as wet granulation, high-temperature drying and the like in the preparation process, the tablet is not easy to stick to a punch and crack in the preparation process, and the edge of the prepared low-sugar tabletted candy is still kept neat and the surface is smooth after being stored for 60 days. The low-sugar tabletted candy obtained by the invention is obviously superior to the comparative example, which shows that the low-sugar tabletted candy has a great application value, the quality of the existing product can be improved, and the product experience of customers and consumers can be improved.
Claims (10)
1. The low-sugar tabletted candy is characterized in that the total mass percentage of the raw materials in the low-sugar tabletted candy is 100%, and the raw materials comprise the following components: 5-30% of lipid substances, 50-80% of total addition amount of maltitol and sorbitol, 1-5% of sugar substances, 0-40% of resistant dextrin and 0.6-1.0% of lubricant; the mass ratio of the maltitol to the sorbitol is (0.25-4): 1; wherein the percentage is the mass percentage of each component in the total mass of the raw materials.
2. The low sugar tabletted confectionery product of claim 1, wherein the lipid content is 5-20%;
and/or the lipid substances comprise one or more of phosphatidylserine, algae oil DHA, lutein ester and krill oil;
and/or the total addition amount of the maltitol and the sorbitol is 55.1-80%;
and/or the mass ratio of the maltitol to the sorbitol is (0.25-1.75) 1;
and/or, the saccharide substance comprises monosaccharide and/or disaccharide;
and/or the content of the resistant dextrin is 5-40%;
and/or, the lubricant comprises one or more of magnesium stearate, silicon dioxide and colloidal silicon dioxide;
and/or the raw materials of the low-sugar tabletted candy also comprise sugar alcohols except maltitol and sorbitol;
and/or the raw materials of the low-sugar tabletted candy also comprise an acidity regulator.
3. The low sugar tabletted confectionery product of claim 2, wherein the lipid content is 5-15%;
and/or, the lipid substances comprise phosphatidylserine and/or algae oil DHA;
and/or the total addition amount of the maltitol and the sorbitol is 55.1-75.4%, preferably 55.1-66.2%;
and/or the mass ratio of the maltitol to the sorbitol is (0.60-1.04): 1;
and/or the sugar substances comprise one or more of white granulated sugar, fructose, glucose, lactose and maltose;
and/or the content of the resistant dextrin is 5-20%;
and/or, the lubricant comprises magnesium stearate and/or silicon dioxide;
and/or the content of the other sugar alcohols is 1-15%, preferably 8-15%;
and/or, the other sugar alcohols include xylitol and/or erythritol;
and/or, the content of the acidity regulator is 0.5-1.5%, preferably 0.5-0.9%;
and/or the acidity regulator comprises one or more of malic acid, citric acid and lactic acid, preferably malic acid and/or citric acid.
4. The low sugar tabletted confectionery product of claim 1, wherein the raw materials of the low sugar tabletted confectionery comprise the following ingredients in an amount of 100% by weight of the total of the raw materials of the low sugar tabletted confectionery: 5-30% of lipid substances, 50-80% of total addition amount of maltitol and sorbitol, 1-5% of sugar substances, 5-40% of resistant dextrin and 0.6-1.0% of lubricant; the mass ratio of the maltitol to the sorbitol is (0.25-4): 1; the percentage is the mass percentage of each component in the total mass of the raw materials; wherein the lipid substances comprise one or more of phosphatidylserine, algae oil DHA, lutein ester and krill oil, the sugar substances comprise one or more of white granulated sugar, fructose, glucose, lactose and maltose, and the lubricant comprises one or more of magnesium stearate, silicon dioxide and colloidal silicon dioxide.
5. The low sugar tabletted confectionery product of claim 1, wherein the raw materials of the low sugar tabletted confectionery comprise the following ingredients in an amount of 100% by weight of the total of the raw materials of the low sugar tabletted confectionery: 5-30% of lipid substances, 50-80% of total addition amount of maltitol and sorbitol, 1-5% of sugar substances, 5-40% of resistant dextrin, 0.6-1.0% of lubricant and 0.5-1.5% of acidity regulator; the mass ratio of the maltitol to the sorbitol is (0.25-4): 1; the percentage is the mass percentage of each component in the total mass of the raw materials; wherein the lipid substances comprise one or more of phosphatidylserine, algae oil DHA, lutein ester and krill oil, the sugar substances comprise one or more of white granulated sugar, fructose, glucose, lactose and maltose, the lubricant comprises magnesium stearate and/or silicon dioxide, and the acidity regulator comprises one or more of malic acid, citric acid and lactic acid; preferably, the raw materials of the low-sugar tabletted candy further comprise 1-15% of other sugar alcohols except maltitol and sorbitol, and the other sugar alcohols comprise xylitol and/or erythritol.
6. The low sugar tabletted confectionery product of claim 1, wherein the raw materials of the low sugar tabletted confectionery comprise the following ingredients in an amount of 100% by weight of the total of the raw materials of the low sugar tabletted confectionery: 5-20% of lipid substances, 55.1-75.4% of total addition amount of maltitol and sorbitol, 1-5% of sugar substances, 5-20% of resistant dextrin, 0.6-1.0% of lubricant and 0.5-0.9% of acidity regulator; the mass ratio of the maltitol to the sorbitol is (0.25-1.74): 1; the percentage is the mass percentage of each component in the total mass of the raw materials; wherein the lipid material comprises one or more of phosphatidylserine, krill oil and algae oil DHA, the sugar material comprises one or more of white granulated sugar, fructose, glucose, lactose and maltose, the lubricant comprises magnesium stearate and/or silicon dioxide, and the acidity regulator comprises one or more of malic acid, citric acid and lactic acid; preferably, the raw materials of the low-sugar tabletted candy further comprise 1-15% of other sugar alcohols except maltitol and sorbitol, and the other sugar alcohols comprise xylitol and/or erythritol.
7. The low sugar tabletted confectionery product of claim 1, wherein the raw materials of the low sugar tabletted confectionery comprise the following ingredients in an amount of 100% by weight of the total of the raw materials of the low sugar tabletted confectionery: 5-15% of lipid substances, 55.1-66.2% of total addition amount of maltitol and sorbitol, 1-5% of sugar substances, 5-20% of resistant dextrin, 0.6-1.0% of lubricant and 0.5-0.9% of acidity regulator; the mass ratio of the maltitol to the sorbitol is (0.61-1.04): 1; the percentage is the mass percentage of each component in the total mass of the raw materials; wherein the lipid material comprises phosphatidylserine and/or algae oil DHA, the sugar material comprises one or more of white granulated sugar, fructose, glucose and lactose, the lubricant comprises magnesium stearate and/or silicon dioxide, and the acidity regulator comprises one or more of malic acid, citric acid and lactic acid; preferably, the raw materials of the low-sugar tabletted candy further comprise 8-15% of other sugar alcohols except maltitol and sorbitol, and the other sugar alcohols comprise xylitol and/or erythritol.
8. A method of making a low sugar tabletted confectionery product according to any one of claims 1 to 7, comprising the steps of:
mixing the components except the lubricant in the low-sugar tabletted candy to obtain a mixture;
and (2) mixing the mixture with a lubricant and tabletting to obtain the tablet.
9. The method of claim 8, wherein the mixing is performed in a dry blender;
and/or the mixing time in the step (1) is 5-8 min;
and/or the mixing time in the step (2) is 6-10 min;
and/or, the mixing in the step (2) is to add the mixture in the step (1) into a lubricant;
and/or, said tableting is performed in a tablet press.
10. The method according to claim 9, wherein the mixing in step (1) is carried out for 6 to 7 min;
and/or the mixing time in the step (2) is 7-9 min;
and/or the speed of a rotary table of the tablet press is 10-25 rpm, preferably 12-21 rpm;
and/or the filling depth of the material of the tablet press is 4.5-9 mm, preferably 5-7.5 mm;
and/or the prepressing thickness of the tablet press is 2-6 mm, preferably 3-4.5 mm;
and/or the thickness of the tablet press is 1-2 mm, preferably 1.2-1.6 mm;
and/or the tabletting diameter of the tabletting machine is 5-22 mm, preferably 7-15 mm;
and/or the pressure of the tablet press is 10-20 KN, preferably 12-16 KN.
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| CN114711321A (en) * | 2022-03-19 | 2022-07-08 | 浙江新研坤科技有限公司 | Euphausia superba oil gel candy added with plant omega 3 and preparation method thereof |
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