CN114145377A - Sugar-free tablet candy and preparation method thereof - Google Patents
Sugar-free tablet candy and preparation method thereof Download PDFInfo
- Publication number
- CN114145377A CN114145377A CN202111168415.6A CN202111168415A CN114145377A CN 114145377 A CN114145377 A CN 114145377A CN 202111168415 A CN202111168415 A CN 202111168415A CN 114145377 A CN114145377 A CN 114145377A
- Authority
- CN
- China
- Prior art keywords
- parts
- sugar
- weight
- free tablet
- oligosaccharide
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
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Classifications
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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
-
- 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
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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
- A23G3/40—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the fats used
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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
- 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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Abstract
The invention discloses a sugar-free tablet candy and a preparation method thereof, wherein the sugar-free tablet candy comprises the following raw materials in parts by weight: 20-40 parts of sugar alcohol, 20-60 parts of oligosaccharide, 1-9 parts of white kidney bean extract, 1-15 parts of camphor tree seed oil, 1-15 parts of beta-cyclodextrin, 1-15 parts of soybean protein, 0.5-3.5 parts of sour agent, 0.5-2.5 parts of magnesium stearate and 0.05-0.30 part of sweetening agent. The white kidney bean extract and the camphor tree seed oil are matched to mutually cooperate in the aspects of weight losing and weight losing, on one hand, the camphor tree seed oil has high metabolism speed and can reduce fat deposition in vivo; on the other hand, the white kidney bean extract can hinder or delay the hydrolysis and digestion of main carbohydrates in food by a human body, reduce the decomposition and absorption of starch sugar substances in the food and reduce the intake of sugar, so that the white kidney bean extract and the camphor tree seed kernel oil are matched to synergistically enhance the weight-losing and slimming effects.
Description
Technical Field
The invention relates to the technical field of candy foods, in particular to a sugar-free tablet candy and a preparation method thereof.
Background
With the change of times, the health consciousness of people is continuously improved, the self health care is more and more emphasized, and the aesthetic concept of people is changed. With the continuous pursuit of beauty, weight reduction becomes a continuous pursuit of a considerable part of people, and more people join the weight reduction line in order to have a healthy body and a good body shape. It has been investigated that the goal of weight loss in more than 80% of people is to maintain a better body shape.
The candy is a favorite food for people, and has sweet and beautiful taste, gorgeous color and various tastes. The tablet candy is a special candy, is not produced through a heating process, belongs to cold processing, can better keep the inherent advantages of nutritional ingredients, texture, color, freshness and the like of products, and is the most active and full of vitality field in all candies.
However, most candies only contain high sugar content and have no other functions, and the sugar content is the main cause of diabetes, decayed teeth, obesity and other diseases, so people often want to stop the candies.
At present, weight-losing products on the market mainly achieve the purpose of losing weight by controlling appetite, increasing satiety, promoting diarrhea and the like, but most of the weight-losing and blood fat-reducing medicines have great side effects, so that the digestive system is seriously damaged, and normal metabolism is damaged.
Disclosure of Invention
In order to solve the technical problems, the invention provides a sugar-free tablet candy with weight-losing effect, which adopts the technical scheme that:
the sugar-free tablet candy comprises the following raw materials in parts by weight: 20-40 parts of sugar alcohol, 20-60 parts of oligosaccharide, 1-9 parts of white kidney bean extract, 1-15 parts of camphor tree seed oil, 1-15 parts of beta-cyclodextrin, 1-15 parts of soybean protein, 0.5-3.5 parts of sour agent, 0.5-2.5 parts of magnesium stearate and 0.05-0.30 part of sweetener.
Preferably, the oligosaccharide is one, two or more of fructo-oligosaccharide, soybean oligosaccharide, galacto-oligosaccharide, isomalto-oligosaccharide and stachyose.
Preferably, the sugar alcohol is one, two or more of sorbitol, mannitol, erythritol, maltitol and xylitol.
Preferably, the sour agent is one, two or more of anhydrous citric acid, malic acid, lactic acid and tartaric acid.
Preferably, the sweetener is one or two or more of sucralose, aspartame, stevioside, steviolbioside, mogroside and glycyrrhizin.
The application also provides a preparation method of the sugar-free tablet sugar, which comprises the following steps:
step 1, mixing 1-15 parts by weight of beta-cyclodextrin and 1-15 parts by weight of soybean protein, dissolving the mixture in distilled water at 40-60 ℃, continuously adding 1-15 parts by weight of camphor tree seed kernel oil, stirring for 1-2 hours, homogenizing and drying to obtain a first powdery mixed material;
step 2, mixing 20-40 parts by weight of sugar alcohol, 20-60 parts by weight of oligosaccharide, 1-9 parts by weight of white kidney bean extract, 0.5-3.5 parts by weight of sour agent, 0.5-2.5 parts by weight of magnesium stearate, 0.05-0.30 part by weight of sweetener and the first mixed material obtained in the step 1 to obtain a second mixed material;
and 3, pouring the mixed material obtained in the step 2 into a tablet press, and pressing into tablets to obtain the sugar-free tablet sugar.
Preferably, the weight of the distilled water in the step 2 is 5 to 10 times of the total weight of the beta-cyclodextrin and the soybean protein.
Preferably, the drying method in step 1 is spray drying or pulverizing after drying at 50-60 ℃.
Preferably, the sugar alcohol, the oligosaccharide, the sour agent, the magnesium stearate, the sweetener and the first mixed material are fed into a three-dimensional mixer to be mixed in the step 2, the mixing frequency is 20Hz, and the mixing time is 10-30 min.
The sugar-free tablet sugar has the beneficial effects that:
(1) the sugar alcohol has high stability to acid and heat, is not easy to generate Maillard reaction, is not limited by insulin, can not cause the increase of blood sugar value, is not affected by microorganism, can not generate acid, can not cause dental caries, and has the advantages of high safety, good taste, no dental caries and no influence on blood sugar value;
(2) the oligosaccharide has excellent physiological functions of low calorific value, no decayed tooth, promotion of bifidobacterium proliferation, blood sugar reduction, improvement of serum lipid, promotion of trace element absorption and the like, and can bidirectionally regulate the micro-ecological balance of a human body;
(3) the white kidney beans are good sources of high-quality protein and high-quality starch, also contain a large amount of dietary fibers and water-soluble polysaccharides, and have more varieties of physiologically active substances, including peroxidase, flavonoids, alpha-amylase inhibitors (alpha-AI), phytohemagglutinin, trypsin inhibitors and the like; the white kidney bean alpha-AI can specifically inhibit the activity of saliva and intestinal alpha-amylase in human bodies and other animals, and prevent the decomposition and digestion of carbohydrates such as starch and the like, thereby having the physiological effects of reducing food intake, controlling weight increase, slowing down fat accumulation, reducing blood sugar level and the like;
(4) the fatty acid in the camphor tree seed kernel oil comprises 52.05% of capric acid and 42.77% of lauric acid, the capric acid and the lauric acid are both medium-carbon-chain fatty acid (fatty acid with 8-12 carbon atoms), and medium-carbon-chain fatty acid triglyceride can rapidly supply energy and has high metabolism speed, reduces fat deposition and has no potential carcinogenicity and teratogenicity;
(5) the white kidney bean extract and the camphor tree seed kernel oil are matched and have synergistic effect on the aspects of weight losing and weight losing, and on one hand, the camphor tree seed kernel oil has high metabolism speed and can reduce fat deposition in vivo; on the other hand, the white kidney bean extract can hinder or delay the hydrolysis and digestion of the main carbohydrates in the food by the human body, reduce the decomposition and absorption of starch sugar substances in the food and reduce the intake of sugar, so that the white kidney bean extract and the camphor tree seed kernel oil are matched to synergistically enhance the weight-losing and slimming effects; the oligosaccharide has low sweetness and low calorie, is not digested by human body, and has the function of relaxing bowel; the combination of the white kidney bean extract and the camphor tree seed kernel oil plays a role in dredging;
(6) the sugar alcohol constitutes the main body of the sugar-free candy, has the characteristics of low calorie and no stimulation to the secretion of insulin, can inhibit the storage of fat in a human body when being eaten with high-fat food, and has the auxiliary synergistic effect by being matched with the white kidney bean extract, the camphor tree seed kernel oil and the oligosaccharide.
The above description is only an overview of the technical solutions of the present invention, and in order to make the technical solutions of the present invention more clear and clear, and to implement the technical solutions according to the content of the description, the following description is made of the preferred embodiments of the present invention.
Detailed Description
The principles and features of this invention are described in conjunction with the following examples, which are set forth to illustrate, but are not to be construed to limit the scope of the invention. Advantages and features of the present invention will become apparent from the following description and from the claims.
Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. The terminology used in the description of the invention herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention. As used herein, the term "and/or" includes any and all combinations of one or more of the associated listed items.
The preparation method of the sugar-free tablet candy comprises the following steps:
step 1, mixing 1-15 parts by weight of beta-cyclodextrin and 1-15 parts by weight of soybean protein, dissolving the mixture in distilled water at 40-60 ℃, wherein the weight of the distilled water is 5-10 times of the total weight of the beta-cyclodextrin and the soybean protein, continuously adding 1-15 parts by weight of camphor tree seed kernel oil, stirring for 1-2 hours, homogenizing, and performing spray drying to obtain a first powdery mixed material;
step 2, feeding 20-40 parts by weight of sugar alcohol, 20-60 parts by weight of oligosaccharide, 1-9 parts by weight of white kidney bean extract, 0.5-3.5 parts by weight of sour agent, 0.5-2.5 parts by weight of magnesium stearate, 0.05-0.30 part by weight of sweetener and the first mixed material obtained in the step 1 into a three-dimensional mixer for mixing, wherein the mixing frequency is 20Hz, and the mixing time is 10-30min, so as to obtain a mixed material;
and 3, pouring the mixed material obtained in the step 2 into a tablet press, and pressing into tablets to obtain the sugar-free tablet sugar.
In the embodiment, the sugar alcohol adopts sorbitol, the sour agent adopts anhydrous citric acid, the oligosaccharide adopts fructo-oligosaccharide, and the sweetener adopts sucralose.
Based on the above, examples 1 to 4 of the present application were proposed, the sugarless tabletted candies of examples 1 to 4 were prepared by the above preparation method, and the parts by weight of the raw materials of the sugarless tabletted candies of examples 1 to 4 are shown in table 1.
TABLE 1
Comparative example 1
The method of making sugar-free tabletted candy in comparative example 1 differs from example 2 in that:
in the step 1, 1-15 parts by weight of beta-cyclodextrin and 1-15 parts by weight of soybean protein are mixed and dissolved in distilled water at 40-60 ℃, and then the mixture is stirred for 1-2 hours, homogenized and spray-dried to obtain a first powdery mixed material;
in the step 2, 20-40 parts by weight of sugar alcohol, 20-60 parts by weight of oligosaccharide, 0.5-3.5 parts by weight of sour agent, 0.5-2.5 parts by weight of magnesium stearate, 0.05-0.30 part by weight of sweetener and the first mixed material obtained in the step 1 are mixed to obtain a second mixed material.
Comparative example 2
The method for preparing sugar-free tablet candy in comparative example 2 is different from that of example 2 in that 1-15 parts by weight of beta-cyclodextrin and 1-15 parts by weight of soy protein are mixed in step 1, dissolved in distilled water at 40-60 ℃, stirred for 1-2 hours, homogenized and spray-dried to obtain a first mixed material in powder form.
Comparative example 3
The sugar-free tabletted candy of comparative example 3 was prepared by the method different from example 2 in that 20-40 parts by weight of sugar alcohol, 20-60 parts by weight of oligosaccharide, 0.5-3.5 parts by weight of sour agent, 0.5-2.5 parts by weight of magnesium stearate, 0.05-0.30 parts by weight of sweetener and the first mixed material obtained in step 1 were mixed in step 2 to obtain a second mixed material.
Human body test
Selecting 70 subjects, wherein all subjects of the experiment are obese before the experiment and respectively carry out the evaluation of the body mass index, 35 men and 35 women in the 70 subjects are 25-50 years old, and the average age is 32.5 +/-2.7 years old.
70 subjects were randomly divided into four experimental groups, which were administered with the sugar-free tableted sugar prepared in examples 1 to 4, and three control groups, which were administered with the sugar-free tableted sugar prepared in comparative examples 1 to 3, at a dose of 6 tablets/day for 4 weeks. During the whole experiment, the diets of seven groups of subjects were the same and were not controlled, exercise was not increased intentionally, and other diet foods and drugs were prohibited.
Before and after the experiment, the weight and body fat of the subject were measured using a DX200 super-type body composition tester, and the test results are shown in table 2.
TABLE 2
From the above test results, it can be seen that:
(1) the weight of the four experimental groups after the test is reduced by 2-3kg compared with the weight before the test, and the weight-reducing effect is obvious;
(2) the body weight of the control group 1 did not change significantly, and the body weights of the control group 2 and the control group 3 were decreased, but the decrease was lower than that of the four experimental groups.
The foregoing is merely a preferred embodiment of the invention and is not intended to limit the invention in any manner; those of ordinary skill in the art can readily practice the present invention as described herein; however, those skilled in the art should appreciate that they can readily use the disclosed conception and specific embodiments as a basis for designing or modifying other structures for carrying out the same purposes of the present invention without departing from the scope of the invention as defined by the appended claims; meanwhile, any changes, modifications, and evolutions of the equivalent changes of the above embodiments according to the actual techniques of the present invention are still within the protection scope of the technical solution of the present invention.
Claims (9)
1. The sugar-free tablet candy is characterized by comprising the following raw materials in parts by weight: 20-40 parts of sugar alcohol, 20-60 parts of oligosaccharide, 1-9 parts of white kidney bean extract, 1-15 parts of camphor tree seed oil, 1-15 parts of beta-cyclodextrin, 1-15 parts of soybean protein, 0.5-3.5 parts of sour agent, 0.5-2.5 parts of magnesium stearate and 0.05-0.30 part of sweetener.
2. The sugar-free tablet according to claim 1, wherein the oligosaccharide is one, two or more of fructooligosaccharide, soybean oligosaccharide, galactooligosaccharide, isomaltooligosaccharide, stachyose.
3. The sugar-free tablet according to claim 1, wherein the sugar alcohol is one, two or more of sorbitol, mannitol, erythritol, maltitol, and xylitol.
4. The sugar-free tablet according to claim 1, wherein the sour agent is one, two or more of anhydrous citric acid, malic acid, lactic acid and tartaric acid.
5. The sugar-free tablet according to claim 1, wherein the sweetener is one, two or more of sucralose, aspartame, stevioside, steviolbioside, mogroside and glycyrrhizin.
6. The preparation method of the sugar-free tablet candy is characterized by comprising the following steps:
step 1, mixing 1-15 parts by weight of beta-cyclodextrin and 1-15 parts by weight of soybean protein, dissolving the mixture in distilled water at 40-60 ℃, continuously adding 1-15 parts by weight of camphor tree seed kernel oil, stirring for 1-2 hours, homogenizing and drying to obtain a first powdery mixed material;
step 2, mixing 20-40 parts by weight of sugar alcohol, 20-60 parts by weight of oligosaccharide, 1-9 parts by weight of white kidney bean extract, 0.5-3.5 parts by weight of sour agent, 0.5-2.5 parts by weight of magnesium stearate, 0.05-0.30 part by weight of sweetener and the first mixed material obtained in the step 1 to obtain a second mixed material;
and 3, pouring the mixed material obtained in the step 2 into a tablet press, and pressing into tablets to obtain the sugar-free tablet sugar.
7. The process for preparing sugar-free tabletted confections according to claim 6, wherein the weight of distilled water in step 2 is 5-10 times the total weight of β -cyclodextrin and soy protein.
8. The method for preparing sugar-free tablet according to claim 6, wherein the drying method in step 1 is spray drying or pulverizing after drying at 50-60 ℃.
9. The method for preparing sugar-free tablet candy according to claim 6, wherein the sugar alcohol, oligosaccharide, sour agent, magnesium stearate, sweetener and the first mixed material are fed into a three-dimensional mixer for mixing in step 2, and the mixing frequency is 20Hz and the mixing time is 10-30 min.
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