阅读说明：本技术 一种抑制发烊的无糖硬糖及其制备方法 (Sugar-free hard candy capable of inhibiting melting and preparation method thereof ) 是由 高艳莉 孙鲁 黄伟红 曲廷云 史晓委 袁其朋 朱道辰 于 2020-12-29 设计创作，主要内容包括：本发明属于食品加工技术领域,尤其涉及一种抑制发烊的无糖硬糖,并进一步公开其制备方法。本发明所述抑制发烊的无糖硬糖,以麦芽糖醇、木糖醇、赤藓糖醇及乳糖醇为原料,所述无糖硬糖的形态呈半透明状,视觉效果较好,在防龋齿的同时可促进肠道有益菌的增殖,促进肠道健康,所述无糖硬糖可有效抑制发烊和返砂现象,防止硬糖在夏天高温高湿的环境下出现吸潮发烊软化的情况,有效延长了硬糖产品的销售货架期,确保产品质量。(The invention belongs to the technical field of food processing, and particularly relates to a sugar-free hard candy for inhibiting melting, and further discloses a preparation method of the sugar-free hard candy. The sugar-free hard candy for inhibiting the melting is prepared from maltitol, xylitol, erythritol and lactitol as raw materials, is semitransparent, has a good visual effect, can promote the proliferation of intestinal beneficial bacteria and promote the health of intestinal tracts while preventing decayed teeth, can effectively inhibit the melting and sand return phenomena, prevents the hard candy from absorbing moisture, melting and softening in a high-temperature and high-humidity environment in summer, effectively prolongs the sale shelf life of hard candy products, and ensures the product quality.)

1. The sugar-free hard candy for inhibiting the melting is characterized by comprising the following components in mass percentage based on the total mass of the hard candy:

maltitol 40.0-60.0 wt%;

30.0-55.0 wt% of erythritol;

1.0-5.0 wt% of xylitol;

1.0-5.0 wt% lactitol;

2-0.6 wt% of sour agent;

0-0.01 wt% of natural pigment;

0.2-0.6 wt% of edible essence.

2. The melting inhibited hard sugar according to claim 1, wherein said maltitol comprises crystalline maltitol and/or liquid maltitol.

3. The melting inhibited sugar-free hard candy according to claim 1 or 2, wherein the acidulant comprises at least one of citric acid, tartaric acid, malic acid, or lactic acid.

4. A method of preparing a melting-inhibiting sugarless hard candy according to any one of claims 1 to 3 comprising the steps of:

(1) sugar melting: mixing the maltitol, the xylitol, the erythritol and the lactitol in selected proportion, and adding water to fully dissolve the maltitol, the xylitol, the erythritol and the lactitol to obtain a sugar solution;

(2) boiling: continuously heating and boiling the sugar solution;

(3) and (3) cooling: cooling the sugar liquor, adding the sour agent, the natural pigment and the edible essence in a selected proportion, and fully and uniformly mixing;

(4) demolding: and pouring the obtained sugar liquid into a mold for molding, demolding after the sugar liquid is coagulated into blocks, and packaging.

5. The method for preparing sugar-free hard candy according to claim 4, wherein the sugar solution is heated and boiled to 180-200 ℃ in step (2), and the heating is stopped.

6. The method for preparing a melting-inhibitory, sugar-free hard candy according to claim 4 or 5, wherein the cooling step in step (3) is to cool the sugar solution to 120 ℃.

7. The method for preparing a sugar-free hard candy capable of inhibiting melting according to any one of claims 4 to 6, wherein the step (3) further comprises a step of adding erythritol as a seed crystal to the cooled sugar solution to achieve rapid mold release.

8. The method of preparing a melting-inhibiting sugarless hard candy according to claim 7, wherein the erythritol is added in an amount of 0.5-1.0 wt.% based on the total mass of the hard candy in step (3).

9. The method for preparing a melting-inhibitory, sugar-free hard candy according to claim 7 or 8, wherein said erythritol is solid in step (3).

Technical Field

The invention belongs to the technical field of food processing, and particularly relates to a sugar-free hard candy for inhibiting melting, and further discloses a preparation method of the sugar-free hard candy.

Background

Hard candy is widely liked by different types of consumers due to its gorgeous color, distinctive shape and pleasant sweet taste. However, sucrose has been used as a main sweet source in traditional hard candy, and many dietary and health studies have proved that excessive consumption of sucrose can cause various diseases, such as gastric acid regurgitation, dental caries, triglyceride increase, arteriosclerosis promotion, possible cardiovascular diseases induction, obesity, and diabetes incidence increase, which are not only adverse to health, but especially not suitable for diabetes or obesity, and the appearance of functional sugar brings good news to the hard candy industry.

Generally, commercially available candies have strong water absorption and are easy to absorb water vapor molecules in the environment. On one hand, the performance endows the candy with certain water solubility, but simultaneously, after the candy is placed for a period of time at room temperature, the surface of the candy is easy to have the phenomena of stickiness, turbidity and the like, and the original luster is lost. After the candy absorbs a large amount of water vapor from the air, the surface of the candy is melted, the original clear appearance is lost, the 'melting' phenomenon appears, after the candy is melted, if the outside air is dried again, the water absorbed by the candy is lost again, so that the melted cane sugar is recrystallized and separated on the surface of the candy, and at the moment, a white sand layer appears on the surface of the candy, namely 'sand return'. Either the melting and the sand return can affect the normal sale and eating of the candy. The reasons for the melting and the sand return of the candies mainly include that the content of reducing sugar is over-standard, the candies contain too much acid so that part of cane sugar is converted into reducing sugar, the packaging and sealing of the candies are insufficient, the heating time is too long, and the temperature and the humidity of the environment in the storage and sale processes are not controlled.

In order to prevent or delay the occurrence of the phenomena of sand return and melting during the sale period, the prior art realizes the normal sale of the candy mainly by adjusting the proportion of reducing sugar in the candy and isolating the candy from contacting with moisture in the environment, such as coating a film on the surface of the candy. However, excessive wrapping paper and protective layer increase the production cost and process, and once the candy is exposed to humid environment, the candy is inevitably melted, so that the problem cannot be fundamentally solved.

Disclosure of Invention

Therefore, an object of the present invention is to provide a sugar-free hard candy which can inhibit the occurrence of a phenomenon of softening by heat absorption in a high-temperature and high-humidity environment in summer;

the second technical problem to be solved by the present invention is to provide a method for producing the above melting-inhibiting sugar-free hard candy.

In order to solve the technical problem, the sugar-free hard candy for inhibiting melting comprises the following components in percentage by mass based on the total mass of the hard candy:

maltitol 40.0-60.0 wt%;

30.0-55.0 wt% of erythritol;

1.0-5.0 wt% of xylitol;

1.0-5.0 wt% lactitol;

0.2-0.6 wt% of sour agent;

0-0.01 wt% of natural pigment;

0.2-0.6 wt% of edible essence.

Specifically, the maltitol includes crystalline maltitol and/or liquid maltitol. If the maltitol is added in the form of a liquid, the amount of maltitol may be determined according to the purity of maltitol.

The sour agent comprises at least one of citric acid, tartaric acid, malic acid or lactic acid as food additive capable of imparting sour taste to food and controlling microbial growth.

The invention also discloses a method for preparing the sugar-free hard candy for inhibiting melting, which comprises the following steps:

(1) sugar melting: mixing the maltitol, the xylitol, the erythritol and the lactitol in selected proportion, and adding water to fully dissolve the maltitol, the xylitol, the erythritol and the lactitol to obtain a sugar solution;

(2) boiling: continuously heating and boiling the sugar solution;

(3) and (3) cooling: cooling the sugar solution, adding the citric acid, the natural pigment and the edible essence in the selected proportion, and fully and uniformly mixing;

(4) demolding: and pouring the obtained sugar liquid into a mold for molding, demolding after the sugar liquid is coagulated into blocks, and packaging.

Specifically, in the step (2), when the sugar solution is heated and boiled to 180-200 ℃, the heating is stopped.

Specifically, in the step (3), the cooling step is to cool the sugar solution to 120 ℃.

Specifically, the step (3) further comprises a step of adding erythritol into the cooled sugar solution to be used as a seed crystal to realize rapid demoulding.

Specifically, in the step (3), the added amount of the erythritol accounts for 0.5-1.0 wt% of the total mass of the hard candy.

Specifically, in the step (3), the erythritol is a solid.

The sugar-free hard candy for inhibiting melting of the invention takes maltitol, xylitol, erythritol and lactitol as raw materials, wherein,

maltitol is a novel functional sweetener, has mild sweet taste, has various physiological characteristics of low calorie, non-decayed tooth, indigestibility, promotion of calcium absorption and the like, is not digested and absorbed in vivo, has the calorie of only 5 percent of sucrose, does not increase blood sugar, does not increase cholesterol, can inhibit the storage of fat in human body when being eaten with high-fat food, can not rapidly increase blood sugar while preventing decayed tooth, does not stimulate the secretion of insulin, is an ideal sweetener of food, can be used as children food, can prevent decayed tooth, and can be used as a food raw material for patients with diabetes and obesity;

erythritol has a very close sweetness to sucrose and is widely distributed in nature, for example, erythritol exists in lichens, hemp, mushrooms, melons, grapes, animals, and fruit wines fermented by bacteria and fungi, beer, and soy sauce; meanwhile, the presence of erythritol is often detected in human and animal tissues and fluids (lens, cerebrospinal, serum, semen and urine); erythritol is called as '0 calorie' functional sugar, is metabolized uniquely, does not cause fluctuation of glucose and insulin in blood plasma, and has no influence on blood sugar; the sweet taste characteristic is good, is very close to that of cane sugar, and has no unpleasant bitter taste; the solution heat is very high, has the efficacy of resisting dental caries and is not utilized by the mutant streptococcus;

the metabolism of xylitol in human body does not need insulin, does not increase blood sugar value, and can eliminate three more (polydipsia, diuresis and polyphagia) of diabetes patients, so that the xylitol is a safe sweetening agent, a nutritional supplement and an auxiliary therapeutic agent for the diabetes patients;

the lactitol has mild action, no side effect and good gastric acid resistance effect, is not decomposed under the action of gastric acid, has high retention rate reaching the large intestine and can be more utilized by probiotics; can prevent obesity and dental caries, is very easy to be decomposed by bifidobacterium and is called as a bifidus proliferation factor in medicine, and the special milk flavor brings good taste experience for consumers;

the sugar-free hard candy for inhibiting the melting is semitransparent, has a good visual effect, can prevent decayed teeth, promote the proliferation of intestinal beneficial bacteria and promote the health of intestinal tracts, can effectively inhibit the melting and sand return phenomena, prevents the hard candy from absorbing moisture, melting and softening in a high-temperature and high-humidity environment in summer, effectively prolongs the sale shelf life of hard candy products, and ensures the product quality.

According to the preparation method of the sugar-free hard candy for inhibiting melting, provided by the invention, the characteristic that erythritol is easy to crystallize is utilized, solid erythritol is added as a seed crystal in the process of cooling the hard candy, so that the time for the sugar liquor to be condensed into blocks after the mould is poured is effectively shortened, the production efficiency is improved, and the production cost of the product is reduced.

Drawings

In order that the present disclosure may be more readily and clearly understood, the following detailed description of the present disclosure is provided in connection with the accompanying drawings, which,

FIG. 1 is a schematic diagram of a sugarless hard candy with melting inhibition prepared in example 1.

Detailed Description

Example 1

The preparation method of the melting-inhibition sugar-free hard candy in the embodiment comprises the following steps:

(1) sugar melting: weighing 100g of maltitol, 90g of erythritol, 4g of xylitol and 4g of lactitol, pouring into a pot, mixing, adding a proper amount of pure water, and heating and stirring to completely dissolve the maltitol and the erythritol;

(2) boiling: continuously stirring the obtained sugar liquid, decocting until the sugar liquid rises to 180 ℃, and stopping heating;

(3) and (3) cooling: naturally cooling the obtained sugar solution, adding 1.2g of erythritol, 0.395g of citric acid and 0.395g of essence when the temperature of the sugar solution is reduced to 120 ℃, and uniformly stirring;

(4) demolding: pouring the obtained sugar liquid into a mold, demolding after the sugar liquid is coagulated into blocks, and packaging.

The appearance of the sugar-free hard candy with melting inhibition obtained later in this example is shown in FIG. 1. It can be seen that the resulting hard candy was translucent without the addition of flavor pigments. Through detection, the humidity is 80%, the moisture absorption phenomenon does not occur at the temperature of 40 ℃, and the hard candy has unique taste, cool and refreshing mouthfeel and light sweet milk fragrance.

Example 2

The preparation method of the melting-inhibition sugar-free hard candy in the embodiment comprises the following steps:

(1) sugar melting: weighing 98g of erythritol, 80g of maltitol, 10g of xylitol and 10g of lactitol, pouring into a pot, adding a proper amount of pure water, and heating and stirring to completely dissolve the erythritol, the maltitol and the xylitol;

(2) boiling: continuously stirring the obtained sugar liquid, decocting until the sugar liquid rises to 200 deg.C, and stopping heating;

(3) and (3) cooling: naturally cooling the obtained sugar solution, adding 3.22g of erythritol, 0.6g of malic acid, 0.6g of essence and 0.02g of pigment when the temperature of the sugar solution is reduced to 120 ℃, and uniformly stirring;

(4) demolding: pouring the obtained sugar liquid into a mold, demolding after the sugar liquid is coagulated into blocks, and packaging.

Example 3

The preparation method of the melting-inhibition sugar-free hard candy in the embodiment comprises the following steps:

(1) sugar melting: weighing 120g of maltitol, 62g of erythritol, 6g of xylitol and 6g of lactitol, pouring into a pot, adding a proper amount of pure water, and heating and stirring to completely dissolve the maltitol, the erythritol and the xylitol;

(2) boiling: continuously stirring the obtained sugar liquid, decocting until the sugar liquid rises to 180 ℃, and stopping heating;

(3) and (3) cooling: naturally cooling the obtained sugar solution, adding 3.58g of erythritol, 1.2g of lactic acid, 1.2g of essence and 0.02g of pigment when the temperature of the sugar solution is reduced to 120 ℃, and uniformly stirring;

(4) demolding: pouring the obtained sugar liquid into a mold, demolding after the sugar liquid is coagulated into blocks, and packaging.

Example 4

The preparation method of the melting-inhibition sugar-free hard candy in the embodiment comprises the following steps:

(1) sugar melting: weighing 120g of maltitol, 65.58g of erythritol, 6g of xylitol and 6g of lactitol, pouring into a pot, adding a proper amount of pure water, and heating and stirring to completely dissolve the maltitol, the erythritol, the xylitol and the lactitol;

(2) boiling: continuously stirring the sugar solution, decocting until the sugar solution is heated to 200 deg.C, and stopping heating;

(3) and (3) cooling: when the sugar liquid is cooled to 120 ℃, adding 1.2g of citric acid, 1.2g of essence and 0.02g of pigment, and pouring the sugar liquid into a mold after uniformly stirring;

(4) demolding: and demolding after the sugar liquid is coagulated into blocks, and packaging.

Comparative example 1

The preparation method of the sugar-free hard candy comprises the following steps:

(1) sugar melting: weighing 197.58g of maltitol, pouring into a pot, adding a proper amount of pure water, heating and stirring to completely dissolve the maltitol;

(2) boiling: continuously stirring the sugar solution, boiling until the sugar solution rises to 180-200 ℃, and stopping heating;

(3) and (3) cooling: when the sugar solution is cooled to 120 ℃, 1.2g of citric acid, 1.2g of essence and 0.02g of pigment are added and stirred uniformly;

(4) demolding: pouring the sugar liquid into a mold, demolding after the sugar liquid is coagulated into blocks, and packaging.

Examples of the experiments

1. Melting and Retention experiment

The test method comprises the following steps: the candies obtained in examples 1 to 4 and comparative example 1 were placed in a constant temperature and humidity incubator at 38 ℃ and 80% humidity, and the change in shape and the like was observed after 15 days, and whether melting and retrogradation occurred was judged by naked eyes, and the observation results were recorded in the following table 1.

TABLE 1 sample candy melting and Return to Sand test results

As can be seen from the data in Table 1, the sugar-free hard candy of the present invention effectively suppressed the melting and regrinding phenomena. When the content of the erythritol is 40-55 wt%, the prepared sugar-free hard candy has the optimal effect of inhibiting the melting; when the content of erythritol is 30-40 wt%, the effect of the prepared sugar-free hard candy on inhibiting the melting is reduced; when the content of erythritol is 0-30 wt%, the obtained sugar-free hard candy has no effect of inhibiting melting. Therefore, the sugar alcohol ratio selected in the present invention is the most preferable in view of cost, mold release rate and effect of suppressing melting.

In addition, in the embodiments of examples 1 to 3, the demolding speed of the hard candy is about 5 to 10min, while in the embodiment of example 4, the hard candy is solidified into a block, which takes 16 hours and is too long, and the production efficiency is low although the quality of the hard candy product is satisfactory.

2. Comparative test of demolding speed

According to the ingredients and the raw material formula of the sugar-free hard candy described in example 1, the boiling experiment was performed, when the temperature of the sugar solution was decreased to 120 ℃, erythritol with different amounts was added and mixed uniformly, the obtained sugar solution was poured into a mold, the mold was removed after the sugar solution was coagulated into a lump, the mold removal speed of the obtained hard candy was observed at different amounts of erythritol, and the results are recorded in table 2 below.

TABLE 2 results of comparative experiments on demold speed

Serial number	Adding erythritol amount per g	Time to demold
			1	0	20h
2	0.2	3h
			3	0.4	1h
4	0.6	15min
			5	0.8	10min
6	1.0	9min
			7	1.2	7min
8	1.4	7min
			9	1.6	5min
10	1.8	5min
			11	2.0	5min
12	2.2	5min

As can be seen from the data in Table 2, the addition of erythritol helps to achieve rapid demolding of hard candies, while the optimum amount of erythritol added is 0.5-1.0 wt%.

It should be understood that the above-described embodiments are merely examples for clarity of description and are not intended to limit the scope of the embodiments. Other variations and modifications will be apparent to persons skilled in the art in light of the above description. This list is neither intended to be exhaustive nor exhaustive. And obvious variations or modifications therefrom are within the scope of the invention.