CN114158641A - 一种无糖硬糖及其制作方法 - Google Patents
一种无糖硬糖及其制作方法 Download PDFInfo
- Publication number
- CN114158641A CN114158641A CN202111168414.1A CN202111168414A CN114158641A CN 114158641 A CN114158641 A CN 114158641A CN 202111168414 A CN202111168414 A CN 202111168414A CN 114158641 A CN114158641 A CN 114158641A
- Authority
- CN
- China
- Prior art keywords
- sugar
- parts
- weight
- hard candy
- free hard
- 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
Links
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 42
- 238000002360 preparation method Methods 0.000 title claims abstract description 5
- 241000723346 Cinnamomum camphora Species 0.000 claims abstract description 26
- 235000019198 oils Nutrition 0.000 claims abstract description 22
- 229940054810 white kidney bean extract Drugs 0.000 claims abstract description 18
- 150000005846 sugar alcohols Chemical class 0.000 claims abstract description 17
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 16
- 235000003599 food sweetener Nutrition 0.000 claims abstract description 14
- 239000003765 sweetening agent Substances 0.000 claims abstract description 14
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 30
- 239000000905 isomalt Substances 0.000 claims description 21
- 235000010439 isomalt Nutrition 0.000 claims description 21
- HPIGCVXMBGOWTF-UHFFFAOYSA-N isomaltol Natural products CC(=O)C=1OC=CC=1O HPIGCVXMBGOWTF-UHFFFAOYSA-N 0.000 claims description 21
- 239000000203 mixture Substances 0.000 claims description 14
- 239000000845 maltitol Substances 0.000 claims description 13
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 claims description 13
- 235000010449 maltitol Nutrition 0.000 claims description 13
- 229940035436 maltitol Drugs 0.000 claims description 13
- 238000000034 method Methods 0.000 claims description 10
- 238000003756 stirring Methods 0.000 claims description 10
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 9
- 239000003995 emulsifying agent Substances 0.000 claims description 9
- 239000011162 core material Substances 0.000 claims description 7
- 238000001816 cooling Methods 0.000 claims description 6
- 235000014113 dietary fatty acids Nutrition 0.000 claims description 6
- 229930195729 fatty acid Natural products 0.000 claims description 6
- 239000000194 fatty acid Substances 0.000 claims description 6
- 239000012530 fluid Substances 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 238000005303 weighing Methods 0.000 claims description 6
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 4
- 239000000463 material Substances 0.000 claims description 4
- 230000008569 process Effects 0.000 claims description 4
- UEDUENGHJMELGK-HYDKPPNVSA-N Stevioside Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O UEDUENGHJMELGK-HYDKPPNVSA-N 0.000 claims description 3
- 229930006000 Sucrose Natural products 0.000 claims description 3
- 238000004519 manufacturing process Methods 0.000 claims description 3
- 150000003904 phospholipids Chemical class 0.000 claims description 3
- 229940013618 stevioside Drugs 0.000 claims description 3
- OHHNJQXIOPOJSC-UHFFFAOYSA-N stevioside Natural products CC1(CCCC2(C)C3(C)CCC4(CC3(CCC12C)CC4=C)OC5OC(CO)C(O)C(O)C5OC6OC(CO)C(O)C(O)C6O)C(=O)OC7OC(CO)C(O)C(O)C7O OHHNJQXIOPOJSC-UHFFFAOYSA-N 0.000 claims description 3
- 235000019202 steviosides Nutrition 0.000 claims description 3
- 239000005720 sucrose Substances 0.000 claims description 3
- -1 sucrose fatty acid esters Chemical class 0.000 claims description 3
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 2
- SERLAGPUMNYUCK-DCUALPFSSA-N 1-O-alpha-D-glucopyranosyl-D-mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O SERLAGPUMNYUCK-DCUALPFSSA-N 0.000 claims description 2
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 claims description 2
- 239000004378 Glycyrrhizin Substances 0.000 claims description 2
- OMHUCGDTACNQEX-OSHKXICASA-N Steviolbioside Natural products O([C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(O)=O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O OMHUCGDTACNQEX-OSHKXICASA-N 0.000 claims description 2
- 239000004376 Sucralose Substances 0.000 claims description 2
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 claims description 2
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 2
- JLPRGBMUVNVSKP-AHUXISJXSA-M chembl2368336 Chemical compound [Na+].O([C@H]1[C@@H](O)[C@H](O)[C@H](CO)O[C@H]1O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C([O-])=O)[C@@H]1O[C@@H](CO)[C@@H](O)[C@H](O)[C@@H]1O JLPRGBMUVNVSKP-AHUXISJXSA-M 0.000 claims description 2
- 235000015165 citric acid Nutrition 0.000 claims description 2
- LPLVUJXQOOQHMX-UHFFFAOYSA-N glycyrrhetinic acid glycoside Natural products C1CC(C2C(C3(CCC4(C)CCC(C)(CC4C3=CC2=O)C(O)=O)C)(C)CC2)(C)C2C(C)(C)C1OC1OC(C(O)=O)C(O)C(O)C1OC1OC(C(O)=O)C(O)C(O)C1O LPLVUJXQOOQHMX-UHFFFAOYSA-N 0.000 claims description 2
- 229960004949 glycyrrhizic acid Drugs 0.000 claims description 2
- UYRUBYNTXSDKQT-UHFFFAOYSA-N glycyrrhizic acid Natural products CC1(C)C(CCC2(C)C1CCC3(C)C2C(=O)C=C4C5CC(C)(CCC5(C)CCC34C)C(=O)O)OC6OC(C(O)C(O)C6OC7OC(O)C(O)C(O)C7C(=O)O)C(=O)O UYRUBYNTXSDKQT-UHFFFAOYSA-N 0.000 claims description 2
- 235000019410 glycyrrhizin Nutrition 0.000 claims description 2
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 claims description 2
- 239000004310 lactic acid Substances 0.000 claims description 2
- 235000014655 lactic acid Nutrition 0.000 claims description 2
- 239000001630 malic acid Substances 0.000 claims description 2
- 235000011090 malic acid Nutrition 0.000 claims description 2
- 229930189775 mogroside Natural products 0.000 claims description 2
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 claims description 2
- 235000019408 sucralose Nutrition 0.000 claims description 2
- 239000011975 tartaric acid Substances 0.000 claims description 2
- 235000002906 tartaric acid Nutrition 0.000 claims description 2
- OGBUMNBNEWYMNJ-UHFFFAOYSA-N batilol Chemical class CCCCCCCCCCCCCCCCCCOCC(O)CO OGBUMNBNEWYMNJ-UHFFFAOYSA-N 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 8
- 230000000694 effects Effects 0.000 abstract description 7
- 238000010521 absorption reaction Methods 0.000 abstract description 5
- 229920002472 Starch Polymers 0.000 abstract description 4
- 238000001727 in vivo Methods 0.000 abstract description 4
- 230000004060 metabolic process Effects 0.000 abstract description 4
- 235000019698 starch Nutrition 0.000 abstract description 4
- 239000008107 starch Substances 0.000 abstract description 4
- 150000001720 carbohydrates Chemical class 0.000 abstract description 3
- 235000014633 carbohydrates Nutrition 0.000 abstract description 3
- 238000000354 decomposition reaction Methods 0.000 abstract description 3
- 230000008021 deposition Effects 0.000 abstract description 3
- 230000029087 digestion Effects 0.000 abstract description 3
- 230000002829 reductive effect Effects 0.000 abstract description 3
- 230000007062 hydrolysis Effects 0.000 abstract description 2
- 238000006460 hydrolysis reaction Methods 0.000 abstract description 2
- 239000000126 substance Substances 0.000 abstract description 2
- 230000002195 synergetic effect Effects 0.000 abstract description 2
- SERLAGPUMNYUCK-YJOKQAJESA-N 6-O-alpha-D-glucopyranosyl-D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O SERLAGPUMNYUCK-YJOKQAJESA-N 0.000 description 23
- 230000000052 comparative effect Effects 0.000 description 7
- 239000008280 blood Substances 0.000 description 5
- 210000004369 blood Anatomy 0.000 description 5
- GHVNFZFCNZKVNT-UHFFFAOYSA-N decanoic acid Chemical compound CCCCCCCCCC(O)=O GHVNFZFCNZKVNT-UHFFFAOYSA-N 0.000 description 4
- POULHZVOKOAJMA-UHFFFAOYSA-N dodecanoic acid Chemical compound CCCCCCCCCCCC(O)=O POULHZVOKOAJMA-UHFFFAOYSA-N 0.000 description 4
- 238000002474 experimental method Methods 0.000 description 4
- 150000004665 fatty acids Chemical class 0.000 description 4
- 230000001965 increasing effect Effects 0.000 description 4
- 230000002401 inhibitory effect Effects 0.000 description 4
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 3
- 101710171801 Alpha-amylase inhibitor Proteins 0.000 description 3
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 3
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 3
- 238000009825 accumulation Methods 0.000 description 3
- 210000000577 adipose tissue Anatomy 0.000 description 3
- 239000003392 amylase inhibitor Substances 0.000 description 3
- 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 description 3
- 239000008103 glucose Substances 0.000 description 3
- 230000001737 promoting effect Effects 0.000 description 3
- 230000004580 weight loss Effects 0.000 description 3
- 239000005632 Capric acid (CAS 334-48-5) Substances 0.000 description 2
- 239000005639 Lauric acid Substances 0.000 description 2
- 230000037237 body shape Effects 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 230000037213 diet Effects 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 229940079593 drug Drugs 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- NOESYZHRGYRDHS-UHFFFAOYSA-N insulin Chemical compound N1C(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(NC(=O)CN)C(C)CC)CSSCC(C(NC(CO)C(=O)NC(CC(C)C)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CCC(N)=O)C(=O)NC(CC(C)C)C(=O)NC(CCC(O)=O)C(=O)NC(CC(N)=O)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CSSCC(NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2C=CC(O)=CC=2)NC(=O)C(CC(C)C)NC(=O)C(C)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2NC=NC=2)NC(=O)C(CO)NC(=O)CNC2=O)C(=O)NCC(=O)NC(CCC(O)=O)C(=O)NC(CCCNC(N)=N)C(=O)NCC(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC(O)=CC=3)C(=O)NC(C(C)O)C(=O)N3C(CCC3)C(=O)NC(CCCCN)C(=O)NC(C)C(O)=O)C(=O)NC(CC(N)=O)C(O)=O)=O)NC(=O)C(C(C)CC)NC(=O)C(CO)NC(=O)C(C(C)O)NC(=O)C1CSSCC2NC(=O)C(CC(C)C)NC(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CC(N)=O)NC(=O)C(NC(=O)C(N)CC=1C=CC=CC=1)C(C)C)CC1=CN=CN1 NOESYZHRGYRDHS-UHFFFAOYSA-N 0.000 description 2
- 230000014759 maintenance of location Effects 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 102000004877 Insulin Human genes 0.000 description 1
- 108090001061 Insulin Proteins 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 102000003992 Peroxidases Human genes 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 108010047620 Phytohemagglutinins Proteins 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 206010043275 Teratogenicity Diseases 0.000 description 1
- 101710162629 Trypsin inhibitor Proteins 0.000 description 1
- 229940122618 Trypsin inhibitor Drugs 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 102000004139 alpha-Amylases Human genes 0.000 description 1
- 108090000637 alpha-Amylases Proteins 0.000 description 1
- 229940024171 alpha-amylase Drugs 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 230000003925 brain function Effects 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 125000004432 carbon atom Chemical group C* 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 208000002925 dental caries Diseases 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 210000002249 digestive system Anatomy 0.000 description 1
- 150000002016 disaccharides Chemical class 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 230000037406 food intake Effects 0.000 description 1
- 235000012631 food intake Nutrition 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 229940125396 insulin Drugs 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 230000000670 limiting effect Effects 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 238000006864 oxidative decomposition reaction Methods 0.000 description 1
- 108040007629 peroxidase activity proteins Proteins 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- 230000001885 phytohemagglutinin Effects 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 231100000175 potential carcinogenicity Toxicity 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 210000003296 saliva Anatomy 0.000 description 1
- 230000036186 satiety Effects 0.000 description 1
- 235000019627 satiety Nutrition 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 231100000211 teratogenicity Toxicity 0.000 description 1
- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 description 1
- 239000002753 trypsin inhibitor Substances 0.000 description 1
- 230000004584 weight gain Effects 0.000 description 1
- 235000019786 weight gain Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/38—Sucrose-free products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/364—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
- A23G3/40—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
- 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
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Nutrition Science (AREA)
- Botany (AREA)
- Molecular Biology (AREA)
- Confectionery (AREA)
Abstract
本发明公开一种无糖硬糖及其制作方法,无糖硬糖包括以下重量份数的组分:糖醇20‑100份、白芸豆提取物1‑9份、樟树籽仁油1‑15份、酸味剂0.2‑1.5份和甜味剂0.02‑0.05份。本申请通过白芸豆提取物和樟树籽仁油配合使用,一方面,樟树籽仁油代谢速度快,减少体内脂肪沉积;在另一方面,白芸豆提取物阻碍或延缓人体对食物中主要的碳水化合物的水解和消化,降低食物中淀粉糖类物质的分解吸收,白芸豆提取物和樟树籽仁油协同增效,从而达到减肥瘦身的效果。
Description
技术领域
本发明涉及糖果食品技术领域,具体涉及一种无糖硬糖及其制作方法。
背景技术
随着时代的变迁,人们的健康意识不断提高,对于自身的保健也开始越来越重视起来,人们的审美观念也随之改变。人们对美的不断追求,减肥成了相当一部分人的不懈追求,为了拥有健康的身体和良好的体型,有越来越多的人加入减肥的行列。据调查,超过80%的人减肥的目的是为了保持较好的体型。
糖果是人们喜爱的食品,味道甜美,色彩绚丽,口味繁多。硬糖具有质地坚脆,入口溶化慢,耐咀嚼等特点,具有其他糖果所缺少的魅力,是糖果中的一个大类品种,量大面广,受到大众的喜爱。但大多数糖果只含有很高的糖分,没有其他的功能,糖分是糖尿病、龋齿、肥胖等病症的主要原因,因此人们常常望而止步。
目前的市场上的减肥产品主要通过控制食欲、增加饱腹感、促排泄腹泻等方式来达到减肥目的,但是这些减肥降血脂的药物大多存在较大的副作用,不仅严重损害消化系统,破坏正常的新陈代谢。
发明内容
为解决上述技术问题,本发明提供一种具有瘦身效果的无糖硬糖,采用的技术方案为:
一种无糖硬糖,糖醇20-100份、白芸豆提取物1-9份、樟树籽仁油1-15份、酸味剂0.2-1.5份和甜味剂0.02-0.05份。
优选地,无糖硬糖包括以下重量份数的组分:糖醇20-100份、白芸豆提取物1-9份、樟树籽仁油1-15份、酸味剂0.2-1.5份、甜味剂0.02-0.05份和乳化剂 0.05-0.5份。
具体地,所述糖醇包括10-50重量份的异麦芽酮糖醇和10-50重量份的麦芽糖醇。
优选地,所述酸味剂为柠檬酸、苹果酸、乳酸和酒石酸中的一种、两种或多种。
优选地,所述的甜味剂为甜菊糖苷、甜菊双糖苷、罗汉果甜苷、甘草甜素和三氯蔗糖中的一种、两种或多种。
优选地,所述乳化剂为磷脂、单甘酯和蔗糖脂肪酸酯中的一种、两种或多种。
本申请还提出一种无糖硬糖的制作方法,包括以下步骤:
步骤1、称量20-100重量份的糖醇,将糖醇分为两份,将第一份糖醇加入水中并溶解,获得糖水,将余下的第二份糖醇和1-9重量份的白芸豆提取物混合并获得夹心心料;
步骤2、将1-15重量份的樟树籽仁油加入糖水中,搅拌至樟树籽仁油乳化后,熬煮至糖水的含水量小于或等于2%,获得糖膏;
步骤3、将糖膏冷却至半流体状态,再加入0.2-1.5重量份的酸味剂和 0.02-0.05重量份的甜味剂,搅拌至调和均匀后,反复折叠至冷却获得糖团;
步骤4、将糖团匀条后加入所述步骤1中获得的夹心心料,再经拉糖成条、成型工艺后获得无糖硬糖。
优选地,所述步骤1中,第二份糖醇的重量份数为0.3-2.5份。
优选地,所述步骤2中,将1-15重量份的樟树籽仁油和0.05-0.5重量份的乳化剂同时加入糖水内搅拌至樟树籽仁油乳化。
本发明所述无糖硬糖具有以下有益效果:
(1)白芸豆提取物是优质蛋白质和高品质淀粉的良好来源,含有大量的膳食纤维和水溶性多糖,而且其生理活性物质的种类也较多,如过氧化物酶、黄酮类物质、α-淀粉酶抑制剂(α-AI)、植物凝集素、胰蛋白酶抑制剂等;白芸豆α-AI能够专一地抑制人及其他动物体内唾液和肠道α-淀粉酶活力,阻碍淀粉等碳水化合物的分解消化,因而具有减少食物摄入量、控制体重增长、减缓脂肪蓄积和降低血糖水平等生理作用。
(2)樟树籽仁油中的脂肪酸包括52.05%的癸酸和42.77%的月桂酸,癸酸和月桂酸均为中碳链脂肪酸(碳原子数为8~12的脂肪酸),中碳链脂肪酸甘油三酯能迅速供能且代谢速度快,减少脂肪的沉积且无潜在的致癌性和致畸性;
(5)本申请通过白芸豆提取物和樟树籽仁油配合使用,一方面,樟树籽仁油代谢速度快,减少体内脂肪沉积;另一方面,白芸豆提取物阻碍或延缓人体对食物中主要的碳水化合物的水解和消化,降低食物中淀粉糖类物质的分解吸收,白芸豆提取物和樟树籽仁油协同增效,从而达到减肥瘦身的效果;
(5)异麦芽酮糖醇的吸湿性极低,麦芽糖醇吸湿放湿平稳,具有很好的保湿性;异麦芽酮糖醇和麦芽糖醇相配合,会在吸湿和保湿上处于均衡状态,达到无糖硬糖保质期的要求;
(6)异麦芽酮糖醇具有不升高血糖浓度、抑制体内脂肪过剩积累、低热量、非龋齿性、促进钙的吸收等多种生理特性,安全可靠,可大量食用,能持续、缓慢、均衡的提供能量;抑制蔗糖、葡萄糖等二糖对血糖波动的影响,抑制血糖上升;抑制脂肪积累,促进体内脂肪的氧化分解;改善大脑功能,保持大脑注意力集中;
(7)异麦芽酮糖醇和麦芽糖醇构成无糖糖果的主体,两者异麦芽酮糖醇和麦芽糖不仅低热量,且都不刺激胰岛素的分泌,当与高脂食品同食时,能够抑制脂肪在人体中的储存,以使异麦芽酮糖醇和麦芽糖与白芸豆提取物、樟树籽仁油配合,起到辅助增强减肥效果的作用。
上述说明仅是本发明技术方案的概述,为了能够更清楚了解本发明的技术手段,并可依照说明书的内容予以实施,以下以本发明的较佳实施例详细说明如后。
具体实施方式
以下结合对本发明的原理和特征进行描述,所举实例只用于解释本发明,并非用于限定本发明的范围。在下列段落中以举例方式更具体地描述本发明。根据下面说明和权利要求书,本发明的优点和特征将更清楚。
除非另有定义,本文所使用的所有的技术和科学术语与属于本发明的技术领域的技术人员通常理解的含义相同。本文中在本发明的说明书中所使用的术语只是为了描述具体的实施例的目的,不是旨在于限制本发明。本文所使用的术语“及/或”包括一个或多个相关的所列项目的任意的和所有的组合。
本申请实施例所述无糖硬糖采用以下方法制作而成:
步骤1、称量10-50重量份的异麦芽酮糖醇和10-50重量份的麦芽糖醇,将异麦芽酮糖醇分为两份,且第二份异麦芽酮糖醇的重量份数为0.3-2.5份,将第一份异麦芽酮糖醇和麦芽糖醇加入水中并溶解,获得糖水,将余下的第二份异麦芽酮糖醇和1-9重量份的白芸豆提取物混合并获得夹心心料;
步骤2、将1-15重量份的樟树籽仁油和0.05-0.5重量份的乳化剂加入糖水中,搅拌至樟树籽仁油乳化后,熬煮至糖水的含水量小于或等于2%,获得糖膏;
步骤3、将糖膏冷却至半流体状态,再加入0.2-1.5重量份的酸味剂和0.02-0.05重量份的甜味剂,搅拌至调和均匀,反复折叠至冷却获得糖团;
步骤4、将糖团匀条后加入所述步骤1中获得的夹心心料,再经拉糖成条、成型工艺后获得无糖硬糖。
本申请的实施例中,乳化剂采用磷脂,酸味剂采用甜菊糖苷,酸味剂采用柠檬酸。
实施例1-4
基于上述无糖硬糖的制作方法,提出本申请的实施例1-4,实施例1-4所述无糖硬糖的原料的重量份数如表1所示:
表1
原料 | 实施例1 | 实施例2 | 实施例3 | 实施例4 |
麦芽糖醇 | 10 | 18 | 45 | 30 |
第一份异麦芽酮糖醇 | 9.7 | 36 | 24 | 47.5 |
第二份异麦芽酮糖醇 | 0.3 | 2 | 1 | 2.5 |
樟树籽仁油 | 1 | 7 | 15 | 10 |
白芸豆提取物 | 1 | 5 | 6 | 9 |
乳化剂 | 0.05 | 0.2 | 0.5 | 0.3 |
酸味剂 | 0.2 | 0.5 | 0.7 | 1.5 |
甜味剂 | 0.02 | 0.03 | 0.04 | 0.05 |
对比例1
对比例1所述无糖硬糖采用以下方法制作而成:
步骤1、称量36重量份麦芽糖醇和23重量份异麦芽酮糖醇,将异麦芽酮糖醇分为两份,且第二份异麦芽酮糖醇的重量份数为7份,将麦芽糖醇和第一份异麦芽酮糖醇溶解在水中并得到糖水,将第二份异麦芽酮糖醇作为夹心心料;
步骤2、熬煮至糖水的含水量小于或等于2%后获得糖膏;
步骤3、将糖膏冷却至半流体状态,再加入0.5重量份酸味剂和0.03重量份的甜味剂,搅拌至调和均匀,反复折叠至冷却获得糖团;
步骤4、将糖团匀条后加入夹心心料,再经拉糖成条、成型工艺后获得无糖硬糖。
对比例2
对比例2所述无糖硬糖采用以下方法制作而成:
步骤1、称量36重量份麦芽糖醇和23重量份异麦芽酮糖醇,将异麦芽酮糖醇分为两份,且第二份异麦芽酮糖醇的重量份数为7份,将麦芽糖醇和第一份异麦芽酮糖醇溶解在水中并得到糖水,将第二份异麦芽酮糖醇作为夹心心料;
步骤2、将7重量份的樟树籽仁油加入糖水中,搅拌至樟树籽仁油乳化后,熬煮至糖水的含水量小于或等于2%后获得糖膏;
步骤3、将糖膏冷却至半流体状态,再加入0.5重量份酸味剂和0.03重量份的甜味剂,搅拌至调和均匀,反复折叠至冷却获得糖团;
步骤4、将糖团匀条后加入夹心心料,再经拉糖成条、成型工艺后获得无糖硬糖。
对比例3
对比例3所述无糖硬糖采用以下方法制作而成:
步骤1、称量36重量份麦芽糖醇和18重量份异麦芽酮糖醇,将异麦芽酮糖醇分为两份,且第二份异麦芽酮糖醇的重量份数为2份,将麦芽糖醇和第一份异麦芽酮糖醇溶解在水中并得到糖水,将第二份异麦芽酮糖醇与5重量份的白芸豆提取物的混合物作为夹心心料;
步骤2、熬煮至糖水的含水量小于或等于2%后获得糖膏;
步骤3、将糖膏冷却至半流体状态,再加入0.5重量份酸味剂和0.03重量份的甜味剂,搅拌至调和均匀,反复折叠至冷却获得糖团;
步骤4、将糖团匀条后加入夹心心料,再经拉糖成条、成型工艺后获得无糖硬糖。
人体试验
选取70名受试者,本实验的全部受试者在实验前分别进行体质指数评估均为肥胖人群,70名受试者中男35名,女35名,年龄分布在25-50岁,平均年龄为30.5±4.7岁。
将70名受试者随机分为四个实验组和三个对照组,四个实验组分别服用实施例1-4制得的无糖硬糖,三个对照组分别服用对比例1-3制得的无糖硬糖,四个实验组和三个对照组的服用剂量为6粒/天,连续服用4周。整个实验期间,七组受试者的餐饮相同且不控制饮食,不刻意增加运动,并禁服其他减肥食品和药品。
实验前和实验后采用DX200超强型体成分测试仪测试受试者的体重和体脂,测试结果如表2所示。
表2
根据上述试验结果可知:
(1)对照组1上升,对照组2-3的体重没有明显的变化;
(2)四个实验组的试验后的体重与试验前的体重相比有1-2kg的下降,有明显的瘦身效果;
(3)三个对照组的受试者的体脂百分比没有明显的变化,四个实验组的受试者试验后的体脂百分比下降。
以上所述,仅为本发明的较佳实施例而已,并非对本发明作任何形式上的限制;凡本行业的普通技术人员均可按以上所述而顺畅地实施本发明;但是,凡熟悉本专业的技术人员在不脱离本发明技术方案范围内,利用以上所揭示的技术内容而做出的些许更动、修饰与演变的等同变化,均为本发明的等效实施例;同时,凡依据本发明的实质技术对以上实施例所作的任何等同变化的更动、修饰与演变等,均仍属于本发明的技术方案的保护范围之内。
Claims (9)
1.一种无糖硬糖,其特征在于,包括以下重量份数的组分:糖醇20-100份、白芸豆提取物1-9份、樟树籽仁油1-15份、酸味剂0.2-1.5份和甜味剂0.02-0.05份。
2.根据权利要求1所述的无糖硬糖,其特征在于,包括以下重量份数的组分:糖醇20-100份、白芸豆提取物1-9份、樟树籽仁油1-15份、酸味剂0.2-1.5份、甜味剂0.02-0.05份和乳化剂0.05-0.5份。
3.根据权利要求1所述的无糖硬糖,其特征在于,所述糖醇包括10-50重量份的异麦芽酮糖醇和10-50重量份的麦芽糖醇。
4.根据权利要求1所述的无糖硬糖,其特征在于,所述酸味剂为柠檬酸、苹果酸、乳酸和酒石酸中的一种、两种或多种。
5.根据权利要求1所述的无糖硬糖,其特征在于,所述的甜味剂为甜菊糖苷、甜菊双糖苷、罗汉果甜苷、甘草甜素和三氯蔗糖中的一种、两种或多种。
6.根据权利要求2所述的无糖硬糖,其特征在于,所述乳化剂为磷脂、单甘酯和蔗糖脂肪酸酯中的一种、两种或多种。
7.一种无糖硬糖的制作方法,其特征在于,包括以下步骤:
步骤1、称量20-100重量份的糖醇,将糖醇分为两份,将第一份糖醇加入水中并溶解,获得糖水,将余下的第二份糖醇和1-9重量份的白芸豆提取物混合并获得夹心心料;
步骤2、将1-15重量份的樟树籽仁油加入糖水中,搅拌至樟树籽仁油乳化后,熬煮至糖水的含水量小于或等于2%,获得糖膏;
步骤3、将糖膏冷却至半流体状态,再加入0.2-1.5重量份的酸味剂和0.02-0.05重量份的甜味剂,搅拌至调和均匀后,反复折叠至冷却获得糖团;
步骤4、将糖团匀条后加入所述步骤1中获得的夹心心料,再经拉糖成条、成型工艺后获得无糖硬糖。
8.根据权利要求6所述的无糖硬糖的制作方法,其特征在于,所述步骤1中,第二份糖醇的重量份数为0.3-2.5份。
9.根据权利要求6所述的无糖硬糖的制作方法,其特征在于,所述步骤2中,将1-15重量份的樟树籽仁油和0.05-0.5重量份的乳化剂同时加入糖水内搅拌至樟树籽仁油乳化。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202111168414.1A CN114158641A (zh) | 2021-09-30 | 2021-09-30 | 一种无糖硬糖及其制作方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202111168414.1A CN114158641A (zh) | 2021-09-30 | 2021-09-30 | 一种无糖硬糖及其制作方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN114158641A true CN114158641A (zh) | 2022-03-11 |
Family
ID=80476815
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN202111168414.1A Pending CN114158641A (zh) | 2021-09-30 | 2021-09-30 | 一种无糖硬糖及其制作方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN114158641A (zh) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN115444062A (zh) * | 2022-08-19 | 2022-12-09 | 衡阳周福记食品有限公司 | 一种无糖0卡的糖果制备方法 |
Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN109463511A (zh) * | 2018-10-30 | 2019-03-15 | 恩格乐香精香料(上海)有限公司 | 一种无糖硬糖及其制备方法 |
CN109770361A (zh) * | 2019-03-25 | 2019-05-21 | 杭州赛能医药科技有限公司 | 一种白芸豆膳食纤维组合物及其应用 |
CN110800904A (zh) * | 2018-08-06 | 2020-02-18 | 丰宁平安高科实业有限公司 | 一种有效控制体重及减脂的固体饮料组合物及其制备方法 |
CN111567664A (zh) * | 2020-06-01 | 2020-08-25 | 广州麟威健康科技股份有限公司 | 一种控制体重的压片糖果及其制备方法 |
CN112369606A (zh) * | 2020-11-09 | 2021-02-19 | 拜尔普兰(厦门)生物药业有限公司 | 一种低碳的生酮食品及其制备方法 |
CN112889987A (zh) * | 2019-11-19 | 2021-06-04 | 内蒙古蒙牛乳业(集团)股份有限公司 | 食品组合物、压片糖果与应用 |
-
2021
- 2021-09-30 CN CN202111168414.1A patent/CN114158641A/zh active Pending
Patent Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN110800904A (zh) * | 2018-08-06 | 2020-02-18 | 丰宁平安高科实业有限公司 | 一种有效控制体重及减脂的固体饮料组合物及其制备方法 |
CN109463511A (zh) * | 2018-10-30 | 2019-03-15 | 恩格乐香精香料(上海)有限公司 | 一种无糖硬糖及其制备方法 |
CN109770361A (zh) * | 2019-03-25 | 2019-05-21 | 杭州赛能医药科技有限公司 | 一种白芸豆膳食纤维组合物及其应用 |
CN112889987A (zh) * | 2019-11-19 | 2021-06-04 | 内蒙古蒙牛乳业(集团)股份有限公司 | 食品组合物、压片糖果与应用 |
CN111567664A (zh) * | 2020-06-01 | 2020-08-25 | 广州麟威健康科技股份有限公司 | 一种控制体重的压片糖果及其制备方法 |
CN112369606A (zh) * | 2020-11-09 | 2021-02-19 | 拜尔普兰(厦门)生物药业有限公司 | 一种低碳的生酮食品及其制备方法 |
Non-Patent Citations (1)
Title |
---|
冯绍贵等: "樟树籽仁油的结构和特性分析", 中国油脂, vol. 45, no. 1, pages 23 * |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN115444062A (zh) * | 2022-08-19 | 2022-12-09 | 衡阳周福记食品有限公司 | 一种无糖0卡的糖果制备方法 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
RU2460303C1 (ru) | Композиция и способ производства овсяных пряников с использованием профилактической добавки - арабиногалактана | |
KR100856241B1 (ko) | 한천을 이용한 다이어트 식품 조성물 | |
CZ20023040A3 (cs) | Potraviny pro diabetiky | |
JPS63502558A (ja) | 甘味菓子製品とその製法 | |
CN112369606A (zh) | 一种低碳的生酮食品及其制备方法 | |
CN112352806A (zh) | 一种适用于糖尿病人的降糖人参蛋白棒及其制作方法 | |
CN104938580A (zh) | 低脂营养型月饼 | |
CN107372985A (zh) | 一组适合糖尿病人群服食的以结晶果糖为甜味剂的果糖巧克力 | |
CN112369489A (zh) | 一种葛根火龙果降血脂解酒保健软糖及其制备方法 | |
CN114847320A (zh) | 一种高膳食纤维低gi藜麦-紫薯饼干及其制备方法 | |
CN114158641A (zh) | 一种无糖硬糖及其制作方法 | |
CN100540559C (zh) | 类脂化合物调节剂及其用途 | |
KR100955043B1 (ko) | 체중조절용 케이크의 분말 조성물 및 이를 이용한 케이크의제조방법 | |
CN105341300A (zh) | 一种适宜儿童食用的保健糖果 | |
CN112889979A (zh) | 一种高纤黑巧克力减肥代餐及其制作工艺 | |
CN110810468B (zh) | 一种生酮曲奇及其制备方法 | |
CN112352805A (zh) | 一种高蛋白高膳食纤维颗粒营养棒及其制作方法 | |
KR101721145B1 (ko) | L-카르니틴 구연산 마그네슘을 포함하는 배변촉진 겸용 다이어트용 식품 조성물 | |
EP2194994B1 (en) | Cocoa extract for use in improving skin health | |
KR101905514B1 (ko) | 라이스 고로케의 제조방법 및 이에 의하여 제조된 라이스 고로케 | |
CN115444127A (zh) | 一种具有减肥降脂功效的零蔗糖即食银耳羹 | |
DE102007009029A1 (de) | Niedrig-glykämische Mischungen | |
KR19980072453A (ko) | 상백피를 주성분으로 함유하는 당뇨환자용 과자류 조성물 | |
KR20020033336A (ko) | 둥굴레 뿌리 추출물을 함유하는 식품 조성물 | |
CN114145377A (zh) | 一种无糖压片糖及其制备方法 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
SE01 | Entry into force of request for substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
RJ01 | Rejection of invention patent application after publication |
Application publication date: 20220311 |