CN113875873A - Prebiotics sesame candy with good crispness and reduced sugar content and preparation method thereof - Google Patents
Prebiotics sesame candy with good crispness and reduced sugar content and preparation method thereof Download PDFInfo
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- CN113875873A CN113875873A CN202110751236.9A CN202110751236A CN113875873A CN 113875873 A CN113875873 A CN 113875873A CN 202110751236 A CN202110751236 A CN 202110751236A CN 113875873 A CN113875873 A CN 113875873A
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- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
- A23G3/0004—Processes specially adapted for manufacture or treatment of sweetmeats or confectionery
- A23G3/0006—Manufacture or treatment of liquids, pastes, creams, granules, shred or powder
- A23G3/0014—Processes for conditioning, e.g. tempering, cooking, heating, cooling, boiling down, evaporating, degassing, liquefying mass before use or shaping
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- 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
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Abstract
The invention discloses prebiotics sesame candy which keeps good brittleness and reduces sugar and a preparation method thereof, wherein the raw materials of the prebiotics sesame candy comprise 100 parts of functional oligosaccharide, 6-10 parts of konjac glucomannan and 20-60 parts of sesame according to the weight part ratio; adding functional oligosaccharide into distilled water to dissolve the oligosaccharide, heating, decocting and concentrating until the water content in the syrup is 3% -4% to obtain decocted syrup, wherein the color of the decocted syrup is yellow; adding konjac glucomannan into the decocted syrup, mixing, decocting, cooling, and whitening; obtaining a sugar embryo; frying sesame seeds in a pan, adding the sesame seeds into the sugar blank, uniformly stirring, forming, kneading into strips, cutting into slices, cooling, forming and packaging to obtain the prebiotics sesame candy. The invention replaces maltose and sucrose with complete prebiotics, reduces the sweetness of the sesame candy, and improves the health characteristics of the prebiotics sesame candy by taking KGM as a dietary fiber supplement.
Description
Technical Field
The invention relates to the field of food preparation, in particular to prebiotics sesame candy which keeps good crispness and reduces sugar content and a preparation method thereof.
Background
In recent years, researchers improve the quality of sesame candy in sequence, for example, honeysuckle and sweet osmanthus are added to improve the taste, and walnut, sweet almond and other health-care foods are added to improve the nutritional value. Shiitake mushroom powder and dried hawthorn are sequentially added into maltose sugar blocks by Shitouwu et al, and sesame is mixed to prepare the sesame candy with the function of reducing blood pressure and blood fat.
From the above studies, it was found that the essential problem of high maltose (the main massecuite is maltose) still remains. The main reason is to realize sugar reduction of the sesame candy, mainly through replacement of sugar paste components, but the brittleness of the sesame candy is reduced, the taste is influenced, and the main obstacle exists in development of the current sesame candy industry.
Prebiotics are defined as "substrates that are selectively utilized by host microorganisms to confer health benefits", most prebiotic developments have focused on carbohydrates, such as inulin, isomaltooligosaccharides, fructooligosaccharides, functional oligosaccharides with the ability to improve gut barrier function, improve lipid metabolism and inhibit pathogen invasion, and are often used as sugar substitutes in beverages and sugar preparations, exhibiting high stability, low sweetness, recalcitrant fermentability, slow energy release and providing adequate sensory functions, with great potential as sugar substitutes.
Meanwhile, constipation is one of the most common clinical manifestations of gastrointestinal diseases, and the prevalence rate of constipation in adults is 2.5% -79%, and the prevalence rate of constipation in children is 0.9% -29.6%. At present, the treatment modes of constipation mainly comprise medication and dietary fiber intake, but related researches show that the medication for treating constipation can cause harm to human bodies, such as damage to the colonic nervous system and cardiovascular diseases, so people are willing to accept food with high safety and good effect, and the food can improve constipation invisibly in daily use.
Disclosure of Invention
The prebiotics sesame candy is prepared by completely substituting the prebiotics for maltose and sucrose to realize sugar reduction and matching with sesame which is considered to have the effect of relaxing bowel in the traditional sense, and has the effects of keeping good crispness, low sugar, low calorie, high dietary fiber and relaxing bowel while keeping the taste and flavor of the traditional sesame candy.
In order to achieve the purpose, the invention designs a prebiotic sesame candy which keeps good brittleness and reduces sugar, and the prebiotic sesame candy comprises the following raw materials in parts by weight
100 parts of functional oligosaccharide;
6-10 parts of konjac glucomannan;
20-60 parts of sesame.
Further, the raw materials of the prebiotics sesame candy comprise the following components in parts by weight
100 parts of functional oligosaccharide;
6-8 parts of konjac glucomannan;
30-45 parts of sesame.
Still further, the functional oligosaccharide is any one of fructo-oligosaccharide, galacto-oligosaccharide, xylo-oligosaccharide, isomaltooligosaccharide, mannooligosaccharide, chitosan oligosaccharide, raffinose, stachyose, soybean oligosaccharide, isomaltulose and gentiooligosaccharide.
Still further, the functional oligosaccharide is any one of fructo-oligosaccharide, mannooligosaccharide, isomaltooligosaccharide and xylo-oligosaccharide.
Still further, the sesame is white sesame or black sesame.
Still further, the raw materials of the prebiotics sesame candy comprise the following components in parts by weight
100 parts of functional oligosaccharide;
6 parts of konjac glucomannan;
40 parts of white sesame seeds;
wherein the functional oligosaccharide is any one of fructo-oligosaccharide, mannooligosaccharide, isomaltooligosaccharide and xylo-oligosaccharide.
Still further, the raw materials of the prebiotics sesame candy comprise the following components in parts by weight
100 parts of fructo-oligosaccharide;
6 parts of konjac glucomannan;
40 parts of white sesame seeds.
The invention also provides a preparation method of the prebiotics sesame candy with good crispness and reduced sugar, which comprises the following steps:
1) weighing functional oligosaccharide, konjac glucomannan and sesame according to the weight parts;
2) adding functional oligosaccharide into distilled water to dissolve the oligosaccharide, heating, decocting and concentrating until the water content in the syrup is 3% -4% to obtain decocted syrup, wherein the color of the decocted syrup is yellow;
3) adding konjac glucomannan into the decocted syrup, mixing, decocting, cooling, and whitening; obtaining a sugar embryo;
4) frying sesame seeds in a pan, adding the sesame seeds into the sugar blank, uniformly stirring, forming, kneading into strips, cutting into slices, cooling, forming and packaging to obtain the prebiotics sesame candy.
The invention has the beneficial effects that:
(1) the invention replaces maltose and sucrose with complete prebiotics, reduces the sweetness of the sesame candy, and improves the health characteristic of the prebiotics sesame candy by taking Konjac Glucomannan (KGM) as a dietary fiber supplement.
(2) Animal experiments show that: compared with commercial sesame candies sold in the market, the prebiotics sesame candy with good crispness can obviously improve the constipation condition of mice, and the prebiotics sesame candy can be used for implicitly improving the constipation food in daily use, and has definite effect and good safety.
Drawings
FIG. 1 is a comparison of sugar embryos prepared in examples 1, 3, 4 and 5;
FIG. 1A is a drawing of a mannooligosaccharide glycoembryoid of example 3;
FIG. 1B is a diagram of fructooligosaccharide glycoembryoids of example 1;
FIG. 1C is a photograph of xylo-oligosaccharide glycoembryoids of example 5;
FIG. 1D is a photograph of isomalto-oligosaccharide glycoembryons of example 4.
Detailed Description
The present invention is described in further detail below with reference to specific examples so as to be understood by those skilled in the art.
Example 1
The preparation method of the prebiotics sesame candy 1 with good crispness and reduced sugar comprises the following steps:
1) weighing 100 parts of fructo-oligosaccharide, 6 parts of konjac glucomannan and 40 parts of white sesame according to the weight parts;
2) adding fructo-oligosaccharide into distilled water to dissolve sugar, heating to 150 deg.C from room temperature, decocting and concentrating for 23min until the water content in syrup is 3% -4% to obtain decocted syrup, wherein the color of the decocted syrup is yellow;
3) adding konjac glucomannan into the decocted syrup, mixing, decocting, cooling to 60-80 deg.C, and whitening; obtaining a sugar embryo;
4) putting white sesame seeds into a pan, frying, adding the white sesame seeds into sugar blanks, stirring uniformly, transferring the sugar blanks onto a stainless steel plate for forming, kneading the sugar blanks into strips, cutting the strips into slices, cooling and forming the slices (2mm-3mm), and packaging to obtain the prebiotics sesame candy 1.
Example 2
The preparation method of prebiotics sesame candy 2 of this example is basically the same as the preparation method of example 1, except that:
the raw material of the prebiotics sesame candy 2 comprises the following components in part by weight
100 parts of galacto-oligosaccharide;
6 parts of konjac glucomannan;
40 parts of white sesame seeds.
Example 3
The preparation method of prebiotics sesame candy 3 of this example is basically the same as the preparation method of example 1, except that:
the raw material of the prebiotics sesame candy 3 comprises the following components in part by weight
100 parts of mannan oligosaccharide;
6 parts of konjac glucomannan;
40 parts of white sesame seeds.
Example 4
The preparation method of prebiotic sesame candy 4 of this example is basically the same as the preparation method of example 1, except that:
the raw material of the prebiotics sesame candy 4 comprises the following components in part by weight
100 parts of isomaltooligosaccharides;
6 parts of konjac glucomannan;
40 parts of white sesame seeds.
Example 5
The preparation method of prebiotic sesame candy 5 of this example is basically the same as the preparation method of example 1, except that:
the raw material of the prebiotics sesame candy 5 comprises the following components in part by weight
100 parts of xylo-oligosaccharide;
6 parts of konjac glucomannan;
40 parts of white sesame seeds.
Example 6
The preparation method of prebiotic sesame candy 6 of this example is basically the same as the preparation method of example 1, except that:
the prebiotics sesame candy 6 comprises the following raw materials in part by weight
100 parts of raffinose;
6 parts of konjac glucomannan;
40 parts of white sesame seeds.
Example 7
The preparation method of prebiotic sesame candy 7 of this example is basically the same as the preparation method of example 1, except that:
the raw material of the prebiotics sesame candy 7 comprises the following components in part by weight
100 parts of isomaltulose;
6 parts of konjac glucomannan;
40 parts of white sesame seeds.
Example 8
The preparation method of prebiotic sesame candy 8 of this example is basically the same as the preparation method of example 1, except that:
the raw material of the prebiotics sesame candy 8 comprises the following components in part by weight
100 parts of soybean oligosaccharide;
6 parts of konjac glucomannan;
40 parts of white sesame seeds.
Example 9
The preparation method of prebiotic sesame candy 9 of this example is basically the same as the preparation method of example 1, except that:
the raw material of the prebiotics sesame candy 9 comprises the following components in part by weight
100 parts of chitosan oligosaccharide;
6 parts of konjac glucomannan;
40 parts of white sesame seeds.
Example 10
The preparation method of the prebiotic sesame candy 10 of the present example is basically the same as the preparation method of the example 1, except that:
the raw material of the prebiotics sesame candy 10 comprises the following components in part by weight
100 parts of stachyose;
6 parts of konjac glucomannan;
40 parts of white sesame seeds.
Example 11
The preparation method of the prebiotic sesame candy 11 of the present example is basically the same as the preparation method of the example 1, except that:
the raw material of the prebiotics sesame candy 11 comprises the following components in part by weight
100 parts of fructo-oligosaccharide;
8 parts of konjac glucomannan;
40 parts of white sesame seeds.
Example 12
The preparation method of the prebiotic sesame candy 12 of the present example is basically the same as the preparation method of the example 1, except that:
the raw material of the prebiotics sesame candy 12 comprises the following components in part by weight
100 parts of fructo-oligosaccharide;
6 parts of konjac glucomannan;
50 parts of white sesame seeds.
Example 13
The preparation method of prebiotic sesame candy 13 of this example is basically the same as the preparation method of example 1, except that:
the raw material of the prebiotics sesame candy 13 comprises the following components in part by weight
100 parts of fructo-oligosaccharide;
10 parts of konjac glucomannan;
60 parts of white sesame seeds.
Example 14
The preparation method of prebiotic sesame candy 14 of this example is basically the same as the preparation method of example 1, except that:
the raw material of the prebiotics sesame candy 14 comprises the following components in part by weight
100 parts of fructo-oligosaccharide;
6 parts of konjac glucomannan;
30 parts of white sesame seeds.
Example 15
The preparation method of the prebiotic sesame candy 15 of this example is basically the same as the preparation method of example 1, except that:
the raw material of the prebiotics sesame candy 15 comprises the following components in part by weight
Example 16
The preparation method of the prebiotic sesame candy 16 of the present example is basically the same as the preparation method of the example 1, except that:
the raw material of the prebiotics sesame candy 16 comprises the following components in part by weight
Experimental detection of the prebiotics sesame candies 1-16 prepared in the above embodiments 1-16:
1. prebiotics sesame candy nutrient component detection
TABLE 1 prebiotics sesame candy Nutrition ingredients
As can be seen from table 1, compared with commercial sesame candy on the market, the prebiotic sesame candy contains 3.1% of dietary fiber content, maintains crispness, improves health properties of sesame candy, and becomes more traditional modern food.
2. The textural properties of the prebiotic massecuite prepared in each example were compared and the results are as follows.
TABLE 2 texture characteristics of prebiotics sesame candy 1-16
As can be seen from Table 2: in the experiments of examples 1-10, four kinds of functional oligosaccharide glycoembryos of examples 1, 3, 4 and 5 with better product quality are screened out through color and taste. As shown in figure 1, examples 1, 3, 4 and 5 correspond to fructo-oligosaccharide, manno-oligosaccharide, isomalto-oligosaccharide and xylo-oligosaccharide respectively, and compared with examples 2, 6, 7, 8, 9 and 10, the color of syrup obtained by decocting the 4 functional oligosaccharides is yellow, the syrup is visually attractive to consumers, the mouthfeel is crisp, the tooth sticking degree is small, and the sweet taste of the sugar paste can be sensed by sugar embryo through mouth feel, deformation, mixing and saliva hydrolysis. Further, the analysis of texture characteristics shows that in examples 1, 3, 4 and 5, the fructo-oligosaccharide in example 1 has the smallest hardness, the largest toughness and the best brittleness, the crispness and the sweetness of the sesame candy greatly depend on the quality of the candy, and the crispness and the sweetness of the candy are important, so the fructo-oligosaccharide in example 1 is the best substitute of the sesame candy.
The sesame candy process parameters such as cooking temperature, time, sesame addition amount and KGM addition amount can affect the sesame candy quality, and the comparison of the texture characteristics of example 1 and examples 11, 12, 13, 14, 15 and 16 in Table 2 shows that the sugar embryo hardness is too large due to excessive KGM addition amount and too long cooking time, such as examples 11, 13 and 16. The embryos were not shaped and not brittle at too low a cooking temperature, as in example 15. The toughness was as low or high as in examples 12 and 14 when the sesame was added in an excessive or small amount, and example 1 was found to be the most preferable.
3. Evaluation of the laxative function of prebiotic sesame candy 1 prepared in example 1 was carried out in animal experiments, with the following results:
table 3 effect of prebiotics sesame candy 1 on black stool parameters
Note: the commercial sesame sugar group, the prebiotics sesame sugar group, the model control group and the positive control group induce a mouse constipation model through loperamide hydrochloride, and the commercial sesame sugar group feeds commercial sesame sugar; the prebiotics sesame candy group is fed with prebiotics sesame candy 1; feeding standard feed for blank control group and model control group; and (5) feeding the positive control group with standard feed for intragastric administration and fructus cannabis pill treatment.
Table 4 effect of prebiotic mannose 1 on small bowel movements in mice
The selected prebiotics, i.e. sesame candy 1, of example 1 was evaluated for the laxative function in animal experiments. As shown in tables 3 and 4, the parameters of the black feces of the mice and the movement condition of the small intestine of the mice show that compared with the model group, the prebiotics, namely the mannose 1 group, obviously shortens the discharge time of the first black feces, increases the defecation amount and the feces particle number, and shows that the constipation model of the mice is induced by the loperamide hydrochloride, and the modeling is successful. Meanwhile, the prebiotics sesame candy 1 group can obviously improve the constipation condition of mice compared with commercial sesame candy, which shows that the prebiotics sesame candy has more health characteristics compared with commercial sesame candy on the market, and can become food for recessive constipation improvement in daily life.
Other parts not described in detail are prior art. Although the present invention has been described in detail with reference to the above embodiments, it is only a part of the embodiments of the present invention, not all of the embodiments, and other embodiments can be obtained without inventive step according to the embodiments, and the embodiments are within the scope of the present invention.
Claims (8)
1. A prebiotics sesame candy which keeps good brittleness and reduces sugar is characterized in that: the prebiotics sesame candy comprises the following raw materials in parts by weight
100 parts of functional oligosaccharide;
6-10 parts of konjac glucomannan;
20-60 parts of sesame.
2. The reduced sugar prebiotic sesame candy maintaining good crispness according to claim 1 characterized by: the prebiotics sesame candy comprises the following raw materials in parts by weight
100 parts of functional oligosaccharide;
6-8 parts of konjac glucomannan;
30-45 parts of sesame.
3. A reduced sugar prebiotic sesame seed candy maintaining good crispness according to claim 1 or 2 characterised in that: the functional oligosaccharide is any one of fructo-oligosaccharide, galacto-oligosaccharide, xylo-oligosaccharide, isomaltooligosaccharide, manno-oligosaccharide, chitosan oligosaccharide, raffinose, stachyose, soybean oligosaccharide, isomaltulose and gentiooligosaccharide.
4. A reduced sugar prebiotic hemp sugar to maintain good crispness according to claim 3 characterised in that: the functional oligosaccharide is any one of fructo-oligosaccharide, mannanoligosaccharide, isomaltooligosaccharide and xylo-oligosaccharide.
5. A reduced sugar prebiotic sesame seed candy maintaining good crispness according to claim 1 or 2 characterised in that: the sesame is white sesame or black sesame.
6. A reduced sugar prebiotic sesame seed candy maintaining good crispness according to claim 1 or 2 characterised in that: the prebiotics sesame candy comprises the following raw materials in parts by weight
100 parts of functional oligosaccharide;
6 parts of konjac glucomannan;
40 parts of white sesame seeds;
wherein the functional oligosaccharide is any one of fructo-oligosaccharide, mannooligosaccharide, isomaltooligosaccharide and xylo-oligosaccharide.
7. The reduced sugar prebiotic sesame candy maintaining good crispness according to claim 6 characterized by: the prebiotics sesame candy comprises the following raw materials in parts by weight
100 parts of fructo-oligosaccharide;
6 parts of konjac glucomannan;
40 parts of white sesame seeds.
8. A method for preparing the prebiotic sesame candy which can maintain good crispness and reduce sugar content according to claim 1, which is characterized in that: the method comprises the following steps:
1) weighing functional oligosaccharide, konjac glucomannan and sesame according to the weight parts;
2) adding functional oligosaccharide into distilled water to dissolve the oligosaccharide, heating, decocting and concentrating until the water content in the syrup is 3% -4% to obtain decocted syrup, wherein the color of the decocted syrup is yellow;
3) adding konjac glucomannan into the decocted syrup, mixing, decocting, cooling, and whitening; obtaining a sugar embryo;
4) frying sesame seeds in a pan, adding the sesame seeds into the sugar blank, uniformly stirring, forming, kneading into strips, cutting into slices, cooling, forming and packaging to obtain the prebiotics sesame candy.
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| CN105815527A (en) * | 2016-04-06 | 2016-08-03 | 马应龙药业集团股份有限公司 | Sesame seed candy composition capable of relaxing bowel and preparation method thereof |
| CN105852088A (en) * | 2016-04-06 | 2016-08-17 | 马应龙药业集团股份有限公司 | Food composition capable of loosening bowel to relieve constipation and preparation method of food composition |
| CN108077538A (en) * | 2017-12-27 | 2018-05-29 | 孝感麻糖米酒有限责任公司 | A kind of sesame candy of lowering blood pressure and blood fat and preparation method thereof |
| CN111034846A (en) * | 2019-12-31 | 2020-04-21 | 量子高科(中国)生物股份有限公司 | Prebiotics ball candy and preparation method thereof |
| CN111938008A (en) * | 2020-08-13 | 2020-11-17 | 量子高科(中国)生物股份有限公司 | Nut candy with fructo-oligosaccharide and galacto-oligosaccharide as binder |
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2021
- 2021-07-02 CN CN202110751236.9A patent/CN113875873A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105815527A (en) * | 2016-04-06 | 2016-08-03 | 马应龙药业集团股份有限公司 | Sesame seed candy composition capable of relaxing bowel and preparation method thereof |
| CN105852088A (en) * | 2016-04-06 | 2016-08-17 | 马应龙药业集团股份有限公司 | Food composition capable of loosening bowel to relieve constipation and preparation method of food composition |
| CN108077538A (en) * | 2017-12-27 | 2018-05-29 | 孝感麻糖米酒有限责任公司 | A kind of sesame candy of lowering blood pressure and blood fat and preparation method thereof |
| CN111034846A (en) * | 2019-12-31 | 2020-04-21 | 量子高科(中国)生物股份有限公司 | Prebiotics ball candy and preparation method thereof |
| CN111938008A (en) * | 2020-08-13 | 2020-11-17 | 量子高科(中国)生物股份有限公司 | Nut candy with fructo-oligosaccharide and galacto-oligosaccharide as binder |
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