CN1460426A - Sygarless decorative jam (sugarless fruit coated with sweets, fruit jam and jingjingliang fruit paste) - Google Patents
Sygarless decorative jam (sugarless fruit coated with sweets, fruit jam and jingjingliang fruit paste) Download PDFInfo
- Publication number
- CN1460426A CN1460426A CN03132449A CN03132449A CN1460426A CN 1460426 A CN1460426 A CN 1460426A CN 03132449 A CN03132449 A CN 03132449A CN 03132449 A CN03132449 A CN 03132449A CN 1460426 A CN1460426 A CN 1460426A
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- China
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- fruit
- sucrose
- jam
- jingjingliang
- flavoring essence
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- Medicines Containing Plant Substances (AREA)
- Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
Abstract
The present invention relates to a non-sucrose semifluid sweetment with the functions of protecting tooth and raising absorption rate of calcium and storage rate suitable for diabetic and patient with obesity. It is made up by using (wt%) 3.0%-50.0% of xylitol, 3.0%-40.0% of sorbitol, 0-55.0% of maltitol, 0.02%-0.3% of sodium carboxymethylallulose, 3.0%-8.0% of modified starch, 30.0%-60.0% of water and proper quantity of edible essence and colouring matter through the processes of checking raw materials, mixing them, heating and working at 80-90 deg.c for 15-20 min., adding preservative, sour agent, edible essence and colouring matter, making them into semifluid material and filling obtain the invented product.
Description
Technical field: the present invention relates to a kind of no sucrose and mount sauce (no sucrose really accounts for, jam, jingjingliang fruit paste), belong to the baking goods technical field.
Background technology: sucrose is the king of sweet taste, is one of bulk raw material of food industry; Except that the high-energy that pure pleasant sweet stimulus and 16.7kJ/g are provided, return the food ingredient system suitable viscosity, matter structure and volume is provided, and have certain height to ooze antibacterial characteristics.Yet the sucrose intake too much is considered to an important unhealthy factor; No matter be developed country, or developing country, in " the national health guide " of its proposition, advise the absorption of national restriction bar none to sucrose, modern consumer is very responsive to the cane sugar content in the food, but yearn for that happiness, pure sweet stimulus, and can't adapt to simple low sugar or sugarfree foods; In similar products at home and abroad now, sucrose is to allow the people feel " oral erotism, healthy difficult satisfactory to both parties "; The too high diseases such as obesity, carious tooth, courage are solid, high fat of blood, hypertension, diabetes of bringing to people of sugar content, therefore many people hope sugar give birth to fear, shy away.
Summary of the invention: the baking goods sugar content is too high brings obesity to people in order to solve, carious tooth, courage is solid, high fat of blood, hypertension, the harm of diseases such as diabetes and developing, no sucrose is mounted sauce, and (no sucrose really accounts for, jam, jingjingliang fruit paste) mainly be to be primary raw material with the multi-sugar alcohol place of sucrose, be aided with food thickening agent, acid, food coloring (natural colouring matter), raw materials such as flavoring essence are formed, its composition weight proportion scope is: xylitol 3.0%～50.0%, D-sorbite 3.0%～40.0%, maltitol 0～55.0%, sodium carboxymethylcellulose 0.02%～0.3%, converted starch 3.0%～8.0%, citric acid 0.10%～0.30%, natrium citricum 0.01%～0.08%, water 30.0%～60.0%, flavoring essence and pigment are an amount of; Make with following production technology: ingredient inspection → by (80 ℃～90 ℃ of the accurate weighing and burden → heating and cookings of said ratio, kept 15～20 minutes) → adding water dissolves good anticorrisive agent, acid, flavoring essence, food coloring → at high temperature, make moving state of semi-fluid or pasty masses, through the can → finished product of accurately weighing.
Beneficial effect of the present invention, advantage and characteristics:
(1) to mount sauce mainly be to be primary raw material with xylitol, food thickening agent etc. to no sucrose, its characteristics are: non-sucrose sweet taste material, metabolic pathway and insulin at human body are irrelevant, both solved the hardship of the difficult product sweet taste of diabetes patient, can not cause that again blood-glucose and insulin level significantly fluctuate, it is edible to be suitable for diabetes patient, obese people;
(2) not the appropriate effect substrate of oral microorganism (particularly streptococcus mutans), can not fermented by most oral microorganism, can not cause that the tooth dental caries become, and help protecting children's dental health as sucrose;
(3) suitable, the clean taste of low in calories, sugariness, it is edible to be suitable for obese people;
(4) have the effect of enhancing equally because of xylitol and lactose, the absorptivity of calcium and storage rate are increased calcareous absorption.
The specific embodiment:
By weight ratio, get xylitol 30.00%, D-sorbite 10.00%, maltitol 5.00%, sodium carboxymethylcellulose 0.20%, converted starch 3.00%, water 51.55%, citric acid 0.20%, natrium citricum 0.05%, flavoring essence is an amount of, food coloring is an amount of; No sucrose is mounted sauce (no sucrose really accounts for, jam, jingjingliang fruit paste) and is made by following production technology: ingredient inspection → by (80 ℃～90 ℃ of the accurate weighing and burden → heating and cookings of said ratio, kept 15～20 minutes) → adding water dissolves good anticorrisive agent, acid, flavoring essence, food coloring → at high temperature, make moving state of semi-fluid or pasty masses, through the can → finished product of accurately weighing.
Claims (1)
1, a kind of no sucrose is mounted sauce, and (no sucrose really accounts for, jam, jingjingliang fruit paste), mainly be to be primary raw material with the multi-sugar alcohol place of sucrose, be aided with food thickening agent, acid, food coloring (natural colouring matter), raw materials such as flavoring essence are formed, it is characterized in that: composition weight proportion scope is: xylitol 3.0%～50.0%, D-sorbite 3.0%～40.0%, maltitol 0～55.0%, sodium carboxymethylcellulose 0.02%～0.3%, converted starch 3.0%～8.0%, citric acid 0.10%～0.30%, natrium citricum 0.01%～0.08%, water 30.0%～60.0%, flavoring essence and pigment are an amount of; Make with following production technology: ingredient inspection → by (80 ℃～90 ℃ of the accurate weighing and burden → heating and cookings of said ratio, kept 15～20 minutes) → adding water dissolves good anticorrisive agent, acid, flavoring essence, food coloring → at high temperature, make moving state of semi-fluid or pasty masses, through the can → finished product of accurately weighing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN031324495A CN1215781C (en) | 2003-06-19 | 2003-06-19 | Sygarless decorative jam (sugarless fruit coated with sweets, fruit jam and jingjingliang fruit paste) |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN031324495A CN1215781C (en) | 2003-06-19 | 2003-06-19 | Sygarless decorative jam (sugarless fruit coated with sweets, fruit jam and jingjingliang fruit paste) |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1460426A true CN1460426A (en) | 2003-12-10 |
| CN1215781C CN1215781C (en) | 2005-08-24 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN031324495A Expired - Lifetime CN1215781C (en) | 2003-06-19 | 2003-06-19 | Sygarless decorative jam (sugarless fruit coated with sweets, fruit jam and jingjingliang fruit paste) |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1215781C (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101836702A (en) * | 2010-04-08 | 2010-09-22 | 邓振强 | Novel sucrose-free fruity sauce and preparation method thereof |
| CN102370125A (en) * | 2010-08-18 | 2012-03-14 | 中国农业大学 | Low-sugar flavorful jam and preparation method thereof |
| CN103110038A (en) * | 2012-11-29 | 2013-05-22 | 哈尔滨贵迪软件有限公司 | Cranberry glossy pectin powder |
| CN103798561A (en) * | 2012-11-29 | 2014-05-21 | 哈尔滨贵迪软件有限公司 | Shiny tomato pectin powder |
| CN112493446A (en) * | 2020-12-08 | 2021-03-16 | 广东志造生物科技有限公司 | Green and healthy sweet sauce for baking and application thereof |
| CN114304356A (en) * | 2020-10-10 | 2022-04-12 | 武夷学院 | Sugar-free watermelon peel sugar bar leisure food and preparation method thereof |
-
2003
- 2003-06-19 CN CN031324495A patent/CN1215781C/en not_active Expired - Lifetime
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101836702A (en) * | 2010-04-08 | 2010-09-22 | 邓振强 | Novel sucrose-free fruity sauce and preparation method thereof |
| CN102370125A (en) * | 2010-08-18 | 2012-03-14 | 中国农业大学 | Low-sugar flavorful jam and preparation method thereof |
| CN103110038A (en) * | 2012-11-29 | 2013-05-22 | 哈尔滨贵迪软件有限公司 | Cranberry glossy pectin powder |
| CN103798561A (en) * | 2012-11-29 | 2014-05-21 | 哈尔滨贵迪软件有限公司 | Shiny tomato pectin powder |
| CN114304356A (en) * | 2020-10-10 | 2022-04-12 | 武夷学院 | Sugar-free watermelon peel sugar bar leisure food and preparation method thereof |
| CN112493446A (en) * | 2020-12-08 | 2021-03-16 | 广东志造生物科技有限公司 | Green and healthy sweet sauce for baking and application thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1215781C (en) | 2005-08-24 |
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| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| ASS | Succession or assignment of patent right |
Owner name: HARBIN SHUNDA INDUSTRIAL DEVELOPMENT CO., LTD. Free format text: FORMER OWNER: HARBIN GUANBANG FOOD CO., LTD. Effective date: 20061222 |
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| C41 | Transfer of patent application or patent right or utility model | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20061222 Address after: 150070 Zhuhai Road, Limin economic and Technological Development Zone, Heilongjiang, Harbin Province, 2.5 kilometers Patentee after: HARBIN SHUNDA INDUSTRIAL DEVELOPMENT CO.,LTD. Address before: 150070 Heilongjiang city of Harbin Province in the area on the street 142 Patentee before: HARBIN GUANBANG FOOD Co.,Ltd. |
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| CX01 | Expiry of patent term | ||
| CX01 | Expiry of patent term |
Granted publication date: 20050824 |