阅读说明：本技术 糖果及其制备方法 (Candy and preparation method thereof ) 是由 鲁玉侠 李香莉 杨家友 杨晓文 杨珍 张潇 于 2020-07-17 设计创作，主要内容包括：本发明涉及一种糖果及其制备方法,所述糖果的制备原料包括以下质量百分含量的各组分：可溶性膳食纤维30-40％,食用胶5-10％,脂肪5-10％,甜味剂0.1-0.2％,以及水40-50％。本发明以可溶性膳食纤维、食用胶、脂肪以及甜味剂为主要原料制备糖果,通过调节可溶性膳食纤维、食用胶以及脂肪的用量,有效提升糖果产品的成型性能,并且制备出的糖果感官良好。并且,发明人还意外地发现,对可溶性膳食纤维、食用胶以及脂肪用量的调节,还能够提升糖果的稳定性,主要体现在避免油脂析出以及避免糖果表面起白霜。(The invention relates to a candy and a preparation method thereof, wherein the preparation raw materials of the candy comprise the following components in percentage by mass: 30-40% of soluble dietary fiber, 5-10% of edible gum, 5-10% of fat, 0.1-0.2% of sweetening agent and 40-50% of water. The candy is prepared by taking the soluble dietary fiber, the edible gum, the fat and the sweetener as main raw materials, the forming performance of the candy product is effectively improved by adjusting the dosage of the soluble dietary fiber, the edible gum and the fat, and the prepared candy has good sense. In addition, the inventor also unexpectedly finds that the stability of the candy can be improved by adjusting the dosage of the soluble dietary fiber, the edible gum and the fat, and the improvement is mainly embodied in avoiding grease precipitation and avoiding white frost on the surface of the candy.)

1. The candy is characterized in that the preparation raw materials of the candy comprise the following components in percentage by mass:

2. the candy according to claim 1, wherein the raw materials for preparing the candy comprise the following components in percentage by mass:

3. the confection of claim 1, wherein the soluble dietary fiber is selected from at least one of a vegetable gum and pectin; or/and the edible gum is selected from at least one of gelatin, peach gum, carrageenan, xanthan gum, guar gum, agar, sodium alginate, locust bean gum and konjac gum; or/and the fat is selected from at least one of butter, vegetable oil and animal oil; and/or the sweetening agent is at least one selected from aspartame, sucralose and stevioside.

4. The candy according to any one of claims 1 to 3, wherein the raw materials for the preparation of the candy further comprise at least one of an acidity regulator, a preservative and a flavor.

5. The candy according to claim 4, wherein the acidity regulator is selected from at least one of lactic acid, citric acid, and malic acid; or/and the acidity regulator accounts for 0.5-1% of the mass of the preparation raw materials of the candy.

6. The confection of claim 4, wherein the preservative is selected from at least one of sorbic acid, potassium sorbate, benzoic acid, sodium benzoate, and hydrogen peroxide; or/and the preservative accounts for 0.03-0.05% of the mass of the raw materials for preparing the candy.

7. The candy according to claim 4, wherein the flavor is selected from at least one of fruit-flavored flavors, milk-flavored flavors, yogurt-flavored flavors, cheese-flavored flavors, and nut-flavored flavors; or/and the mass percentage of the spice in the preparation raw materials of the candy is 0.05-0.1%.

8. A process for the preparation of a confectionery as claimed in any one of claims 1 to 7, which comprises the steps of:

taking the edible gum, the sweetener, the soluble dietary fiber and the water, and respectively preparing an edible gum solution, a sweetener solution and a soluble dietary fiber solution;

boiling the soluble dietary fiber solution, adding the fat, the sweetener solution and the edible gum solution, mixing and pouring.

9. The method of manufacturing a confection according to claim 8, wherein the soluble dietary fiber solution is further added with the preservative; or/and the spice is also added in the process of boiling the soluble dietary fiber solution; and/or, after the mixing, adding the acidity regulator into the obtained mixed product.

10. A method for preparing a confectionery according to claim 8 or 9, wherein the temperature for cooking is 110-130 ℃.

Technical Field

The invention relates to the technical field of food, in particular to a candy and a preparation method thereof.

Background

The candy is one of leisure food which is loved by people and is suitable for people of all ages. However, when these candies are frequently eaten, caries is easily caused, and patients with hypertension, hyperglycemia, or the like have symptoms such as increased blood pressure and blood sugar. Thus, many consumers desire confections that avoid the problem of sugar consumption. Thus, sugar-free candies are produced at the end of life.

Sugar-free candies mainly employ sugar alcohols (e.g., xylitol, sorbitol, maltitol, and mannitol) instead of commonly used sucrose (cane sugar and beet sugar), glucose, maltose, fructose, and the like. Traditional sugar-free candies have a formula as follows: 10-80 parts of maltitol, 20-90 parts of xylitol, 0.1-0.25 part of edible essence, 0.01-0.05 part of edible spice and 0-0.01 part of edible pigment. For another example: the preparation raw materials comprise 15-30% of erythritol and 60-80% of maltitol by mass percentage.

The sugar alcohol is added to endow the traditional sugar-free candy with the characteristics of good flavor and low calorific value, and also has the effect of preventing decayed teeth. The problem with this is that consumption of sugar-free candies containing xylitol causes problems with the digestive system. Therefore, there is a need to develop a sugar-free candy that does not contain sugar alcohol. However, if sugar alcohol is not added to the sugar-free candy, it not only affects the sense but also is not easily molded in the preparation.

Disclosure of Invention

Based on the above, the invention mainly aims to provide a candy and a preparation method thereof. When the candy is prepared by adopting the candy raw material formula provided by the invention, the forming performance is good, and the candy has smooth appearance and better mouthfeel.

The purpose of the invention is mainly realized by the following technical scheme:

the candy comprises the following raw materials in percentage by mass:

in one embodiment, the preparation raw materials of the candy comprise the following components in percentage by mass:

in one embodiment, the soluble dietary fiber is selected from at least one of a vegetable gum and pectin.

In one embodiment, the edible gum is selected from at least one of gelatin, peach gum, carrageenan, xanthan gum, guar gum, agar, sodium alginate, locust bean gum, and konjac gum.

In one embodiment, the fat is selected from at least one of cream, vegetable oil, and animal oil.

In one embodiment, the sweetener is selected from at least one of aspartame, sucralose, and steviol glycosides.

In one embodiment, the preparation raw materials of the candy further comprise at least one of acidity regulator, preservative and spice.

In one embodiment, the acidity regulator is selected from at least one of lactic acid, citric acid, and malic acid; or/and the acidity regulator accounts for 0.5-1% of the mass of the preparation raw materials of the candy.

In one embodiment, the preservative is selected from at least one of sorbic acid, potassium sorbate, benzoic acid, sodium benzoate, and hydrogen peroxide; or/and the preservative accounts for 0.03-0.05% of the mass of the raw materials for preparing the candy.

In one embodiment, the flavor is selected from at least one of fruit-flavored flavors, milk-flavored flavors, yogurt-flavored flavors, cheese-flavored flavors, and nut-flavored flavors; or/and the mass percentage of the spice in the preparation raw materials of the candy is 0.05-0.1%.

A method of making a confectionery as described above, the method comprising the steps of:

taking the edible gum, the sweetener, the soluble dietary fiber and the water, and respectively preparing an edible gum solution, a sweetener solution and a soluble dietary fiber solution;

boiling the soluble dietary fiber solution, adding the fat, the sweetener solution and the edible gum solution, mixing and pouring.

In one embodiment, the soluble dietary fiber solution is further added with the preservative; or/and the spice is also added in the process of boiling the soluble dietary fiber solution; and/or, after the mixing, adding the acidity regulator into the obtained mixed product.

In one embodiment, the temperature for boiling is 110-.

The invention has the following beneficial effects:

the sugar-free candy is prepared by taking the soluble dietary fiber, the edible gum, the fat and the sweetener as main raw materials without adding sugar alcohol, the forming performance of the candy product is effectively improved by adjusting the dosage of the soluble dietary fiber, the edible gum and the fat, and the prepared candy has good sense (such as smoothness, fineness, good mouth-melting property, moderate soft elasticity and the like). In addition, the inventor also unexpectedly finds that the stability of the candy can be improved by adjusting the dosage of the soluble dietary fiber, the edible gum and the fat, and the improvement is mainly embodied in avoiding grease precipitation and avoiding white frost on the surface of the candy.

Detailed Description

In order that the invention may be more fully understood, reference will now be made to the following description. This invention may, however, be embodied in many different forms and should not be construed as limited to the embodiments set forth herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete.

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 embodiment of the invention provides a candy, which is prepared from the following raw materials in percentage by mass:

according to the embodiment of the invention, the sugar-free candy is prepared by taking the soluble dietary fiber, the edible gum, the fat and the sweetener as main raw materials, the forming performance of the candy product is effectively improved by adjusting the dosage of the soluble dietary fiber, the edible gum and the fat, and the prepared sugar-free candy has good sense (such as smoothness, fineness, good mouth-melting property, moderate soft elasticity and the like). In addition, the inventor also unexpectedly finds that the stability of the sugar-free candy can be improved by adjusting the dosage of the soluble dietary fiber, the edible gum and the fat, and the stability is mainly reflected in avoiding oil precipitation and avoiding whitening on the surface of the candy.

The sugar-free candy provided by the embodiment of the invention is formed by adding the raw materials such as soluble dietary fiber, edible gum, fat and the like, the soluble dietary fiber not only has an emulsifying effect, but also serves as a filling material of the candy to play a role in skeleton forming, the edible gum plays a role in water retention and elastic mouthfeel, the fat plays a smooth and thick feeling, and the various raw materials are mutually cooperated, so that the prepared sugar-free candy is easy to form and does not bloom when placed.

Preferably, the preparation raw materials of the sugar-free candy comprise the following components in percentage by mass:

it is to be understood that the type of the soluble dietary fiber is not particularly limited in the examples of the present invention, and that both a vegetable gum and pectin can be used, and a vegetable gum such as gum arabic (gum arabic is also referred to as gum arabic, a trunk exudate derived from acacia in the family leguminosae).

It is understood that the edible gum of the present invention is not limited to any particular type, and includes, but is not limited to, gelatin, peach gum, carrageenan, xanthan gum, guar gum, agar, sodium alginate, locust bean gum, konjac gum, and the like.

It is understood that the present embodiment does not specifically limit the types of fats, including but not limited to cream, anhydrous milk fat, vegetable oil, and animal oil. The cream of the embodiment of the invention comprises conventional cream products and also comprises derived products of the cream, such as anhydrous milk fat and the like. Examples of vegetable oils include coconut oil, soybean oil, palm kernel oil, and the like. The animal oil according to the embodiment of the present invention refers to oils and fats derived from animals, such as beef tallow, fish oil, fish liver oil, and the like.

It is understood that the sweeteners of the embodiments of the present invention mainly provide sweetness, and the specific types are not particularly limited, and include, but are not limited to, aspartame, sucralose, stevioside, etc.

It will be appreciated that certain adjunct ingredients, including but not limited to at least one of acidity regulators, preservatives, and fragrances, may be added to the raw material formulation for the purpose of accommodating consumer needs, meeting shelf life requirements, and the like.

It is understood that the specific types of acidity regulators in the embodiments of the present invention are not particularly limited, and include, but are not limited to, lactic acid, citric acid, malic acid, and the like. The amount of the acidity regulator is a proper amount for preparing the candy, for example, the mass percentage of the acidity regulator in the raw materials for preparing the sugar-free candy is 0.5-1%.

It is understood that the specific types of preservatives in the embodiments of the present invention are not particularly limited, and include, but are not limited to, sorbic acid, potassium sorbate, benzoic acid, sodium benzoate, hydrogen peroxide, and the like. The preservative is added into the preparation raw materials of the candy in a proper amount, for example, the mass percentage of the preservative in the preparation raw materials is 0.03-0.05%.

It is understood that the specific type of the flavor is not particularly limited in the embodiments of the present invention, and the flavor may be essence or other food flavors besides essence, including but not limited to fruit-flavor essence, milk-flavor essence, yoghurt-flavor essence, cheese-flavor essence, nut-flavor essence, and the like; the amount of the spice is proper, for example, the mass percentage of the spice in the raw materials for preparing the sugar-free candy is 0.05-0.1%. The product with different flavors such as fruit flavor, milk flavor and the like is prepared by adding the spice, and can be popularized as health-care or functional candies.

The embodiment of the invention also relates to a preparation method of the candy, which comprises the following steps:

taking the edible gum, the sweetener, the soluble dietary fiber and the water, and respectively preparing an edible gum solution, a sweetener solution and a soluble dietary fiber solution;

boiling the soluble dietary fiber solution, adding the fat, the sweetener solution and the edible gum solution, mixing and pouring.

It will be appreciated that in the preparation of the edible gum solution, the edible gum may be mixed with water and then thermostatically treated, for example in a 55-65 ℃ water bath for at least 30min, for subsequent use.

Preferably, the soluble dietary fiber solution is further added with the preservative. The preservative may be added at any time during the preparation of the soluble dietary fiber solution, and further, the preparation of the soluble dietary fiber solution comprises: dissolving soluble dietary fiber and antiseptic in water.

It is understood that the fat, the sweetener solution, and the gum solution may be added at any time during the cooking of the soluble dietary fiber solution, either together or separately, and the order of addition is not limited. For example: decocting the soluble dietary fiber solution for 8-15min, adding the fat, continuing to boil for 3-8min, adding the sweetener solution, and continuing to boil until the solid content is 55-65%, adding the edible gelatin solution.

Preferably, the spice is also added during the process of boiling the soluble dietary fiber solution. Flavors may be added at a solids content of 55% to 65% during cooking of the soluble dietary fiber solution, for example, the flavors may be added between the addition of the sweetener and the addition of the gum solution.

Preferably, the acidity regulator is also added to the resulting mixed product after the mixing. It is to be understood that the manner in which the mixing takes place is not limited, including but not limited to stirring. After mixing, preferably standing for 5-15min, and keeping the mixed product at above 70 ℃ to finish casting.

Preferably, the temperature adopted for boiling is 110-.