CN102652525A - L-pectinose function hard candy and preparation method thereof - Google Patents
L-pectinose function hard candy and preparation method thereof Download PDFInfo
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- CN102652525A CN102652525A CN2012101527215A CN201210152721A CN102652525A CN 102652525 A CN102652525 A CN 102652525A CN 2012101527215 A CN2012101527215 A CN 2012101527215A CN 201210152721 A CN201210152721 A CN 201210152721A CN 102652525 A CN102652525 A CN 102652525A
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Abstract
The invention discloses an L-pectinose function hard candy and a preparation method thereof. The L-pectinose function hard candy is prepared from the following raw materials: 50%-60% of white granulated sugar, 25%-30% of syrup, 0.1%-0.25% of citric acid, 0.03-0.45% of vanillin, 0.1%-5% of L-pectinose and 4%-25% of water. The preparation method of the L-pectinose function hard candy comprises the following steps: 1. material preparation: weighing the raw materials according to the formula; 2. material mixing: uniformly mixing the weighed raw materials; 3. sugar melting: pouring water into the uniformly mixed raw materials; 4. boiling: boiling the syrup; 5. filtration: filtering the syrup with a filter screen with 100 meshes; 6. infusion and concentrating; 7. and modeling and packaging. According to the invention, the raw materials for manufacturing the hard candy are added with the L-pectinose, so that the L-pectinose function hard candy can be used for efficiently restraining the absorption of a human body to cane sugar, restraining the secretion of insulin and the happening of the obesity, and restraining the enhancement of the blood sugar value so as to prevent the hyperglycemia from happening. Moreover, the L-pectinose function hard candy can be used for solving the problems of eating hard candies for patients with obesity, hyperglycemia, dyssecretosis of insulin secretion, diabetes mellitus and the like.
Description
Technical field
The present invention relates to new resources health food technology field, specifically, relate to a kind of L-arabinose functional hard candy and preparation method thereof.
Background technology
The L-arabinose is claimed arabinose again, is a kind of aldopentose.At occurring in nature, the L-arabinose seldom exists with the monose form, combines with other monose usually, is present in colloid, hemicellulose, pectic acid, bacterial polysaccharides and some glucosides with the form of heteroglycan, and its stability to heat and acid is high.The L-arabinose belongs to five-carbon ring aldehydo sugar, is a kind of natural sweetener that does not have heat, suppresses therefore, can suppress obesity, prevention and the treatment disease relevant with hyperglycaemia because of taking in the blood sugar rising that sucrose causes.The L-arabinose is listed in the healthy food additive by U.S. food drug surveilance office and Japanese health ministry approval as a kind of sweetener low in calories, also is new resource food by the health ministry approval.The most representative physiological action of L-arabinose is the invertase that influences digestion sucrose in the small intestine selectively, thereby suppresses the absorption of sucrose.It is reported, add the 2%L-arabinose, can suppress the absorption of 40% sucrose, also suppressed blood glucose value simultaneously and raise about 50% less.If L-arabinose addition reaches 4%, blood glucose value is not raise fully.Inhibition to insulin secretion also is the same, adds the 2%L-arabinose, can make insulin secretion reduce 50%, adds the 4%L-arabinose, and then insulin is secreted hardly.In be used as antiobesity agent nutritious supplementary pharmaceutical or non-prescribed medicine listed it by American Medical Association, and in the food inventory specific for health care of Japanese health ministry, the L-arabinose is put into the special-purpose special food supplement that is used to regulate blood sugar.
In existing hard candy, its sweetener mainly adopts sucrose (white granulated sugar) etc., all belongs to the unhealthy food of high sugar, high heat, low nutrition.Edible be prone to cause illnesss such as obesity, hyperglycaemia, insulin secretion imbalance, should not be as the food of diabetic population.
Along with expanding economy, people have higher requirement to the health of food, health care, therefore develop a kind of nutritious, have health care, be fit to the healthy hard candy that everyone eats, have vast market prospect.
Summary of the invention
One of the object of the invention provide a kind of nutritious, have health care, be fit to the L-arabinose functional hard candy that everyone eats.
For addressing the above problem, the technical scheme that the present invention adopted is:
A kind of L-arabinose functional hard candy is characterized in that: processed by following raw material and prescription: white granulated sugar 50%～60%, syrup 25%～30%, citric acid 0.1%～0.25%, vanillic aldehyde 0.03%～0.45%, L-arabinose 0.1%～5% and water 4%～25%.
Another object of the present invention provides the preparation method of above-mentioned L-arabinose functional hard candy, it is characterized in that: comprise the steps:
1, batching is according to the following various raw materials of prescription weighing: white granulated sugar 50%～60%, syrup 25%～30%, citric acid 0.1%～0.25%, vanillic aldehyde 0.03%～0.45%, L-arabinose 0.1%～5% and water 4%～25%;
2, batch mixing behind the good various raw materials of the said prescription weighing of step 1, mixes white granulated sugar, syrup, citric acid, vanillic aldehyde and L-arabinose;
3, change sugar, after white granulated sugar, syrup, citric acid, vanillic aldehyde and L-arabinose mix, water is poured into, and through vaporize sugar;
4, boil, sugar after all melting boils syrup, and air pressure is controlled at 0.25-0.30MPa, and temperature is controlled at 105-110 ℃;
5, filter, the syrup that boils filters with 100 purpose screen packs;
6, infusion concentrates, the dry powder of getting ready is put in the filtered fluid that step 5 obtains, and the back infusion that stirs, temperature is controlled at below 160 ℃, is concentrated to water content below 3%, and acidity is PH=6-6.5;
7, moulding, packing are sent the resulting product of step 6 into candy machine machine-shaping, to be dried, cooling back packing.
Compare with hard candy of the prior art; The present invention adds the L-arabinose in the raw making materials of hard candy, can effectively suppress the absorption of human body to sucrose, suppresses the generation of secretion of insulin and obesity; Blood glucose value does not raise; Can prevent the generation of hyperglycaemia, nutritious, have health care, be fit to that everyone is edible, solved that obesity, hyperglycaemia, insulin secretion are lacked of proper care and the problem of diabetes and other diseases crowd's edible hard candy.
Below in conjunction with the specific embodiment the present invention is done further description.
The specific embodiment
Be example to make the 100g hard candy below, L-arabinose functional hard candy according to the invention and preparation method thereof is further described.
Embodiment 1:
One, prescription: white granulated sugar 50g, syrup 25g, citric acid 0.1g, vanillic aldehyde 0.03g, L-arabinose 0.1g, water 25g.
Two, make:
1, batching is according to the various raw materials of above-mentioned prescription weighing;
2, batch mixing mixes load weighted white granulated sugar, syrup, citric acid, vanillic aldehyde and L-arabinose;
3, change sugar, after white granulated sugar, syrup, citric acid, vanillic aldehyde and L-arabinose mix, water is poured into, and through vaporize sugar;
4, boil, sugar after all melting boils syrup, and air pressure is controlled at 0.25-0.30MPa, and temperature is controlled at 105-110 ℃;
5, filter, the syrup that boils filters with 100 purpose screen packs;
6, infusion concentrates, the dry powder of getting ready is put in the filtered fluid that step 5 obtains, and the back infusion that stirs, temperature is controlled at below 160 ℃, is concentrated to water content below 3%, and acidity is PH=6-6.5;
7, moulding, packing are sent the resulting product of step 6 into candy machine machine-shaping, and to be dried, cooling back packing makes L-arabinose functional hard candy finished product.
Embodiment 2:
Embodiment 1:
One, prescription: white granulated sugar 60g, syrup 30g, citric acid 0.25g, vanillic aldehyde 0.45g, L-arabinose 5g, water 4g.
Two, make:
1, batching is according to the various raw materials of above-mentioned prescription weighing;
2, batch mixing mixes load weighted white granulated sugar, syrup, citric acid, vanillic aldehyde and L-arabinose;
3, change sugar, after white granulated sugar, syrup, citric acid, vanillic aldehyde and L-arabinose mix, water is poured into, and through vaporize sugar;
4, boil, sugar after all melting boils syrup, and air pressure is controlled at 0.25-0.30MPa, and temperature is controlled at 105-110 ℃;
5, filter, the syrup that boils filters with 100 purpose screen packs;
6, infusion concentrates, the dry powder of getting ready is put in the filtered fluid that step 5 obtains, and the back infusion that stirs, temperature is controlled at below 160 ℃, is concentrated to water content below 3%, and acidity is PH=6-6.5;
7, moulding, packing are sent the resulting product of step 6 into candy machine machine-shaping, and to be dried, cooling back packing makes L-arabinose functional hard candy finished product.
Embodiment 3:
Embodiment 1:
One, prescription: white granulated sugar 55g, syrup 28g, citric acid 0.2g, vanillic aldehyde 0.2g, L-arabinose 2g, water 15g.
Two, make:
1, batching is according to the various raw materials of above-mentioned prescription weighing;
2, batch mixing mixes load weighted white granulated sugar, syrup, citric acid, vanillic aldehyde and L-arabinose;
3, change sugar, after white granulated sugar, syrup, citric acid, vanillic aldehyde and L-arabinose mix, water is poured into, and through vaporize sugar;
4, boil, sugar after all melting boils syrup, and air pressure is controlled at 0.25-0.30MPa, and temperature is controlled at 105-110 ℃;
5, filter, the syrup that boils filters with 100 purpose screen packs;
6, infusion concentrates, the dry powder of getting ready is put in the filtered fluid that step 5 obtains, and the back infusion that stirs, temperature is controlled at below 160 ℃, is concentrated to water content below 3%, and acidity is PH=6-6.5;
7, moulding, packing are sent the resulting product of step 6 into candy machine machine-shaping, and to be dried, cooling back packing makes L-arabinose functional hard candy finished product.
Claims (2)
1. a L-arabinose functional hard candy is characterized in that: processed by following raw material and prescription: white granulated sugar 50%～60%, syrup 25%～30%, citric acid 0.1%～0.25%, vanillic aldehyde 0.03%～0.45%, L-arabinose 0.1%～5% and water 4%～25%.
2. the preparation method of L-arabinose functional hard candy as claimed in claim 1 is characterized in that: comprise the steps:
(1) batching is according to the following various raw materials of prescription weighing: white granulated sugar 50%～60%, syrup 25%～30%, citric acid 0.1%～0.25%, vanillic aldehyde 0.03%～0.45%, L-arabinose 0.1%～5% and water 4%～25%;
(2) batch mixing behind the good various raw materials of the said prescription weighing of step (1), mixes white granulated sugar, syrup, citric acid, vanillic aldehyde and L-arabinose;
(3) change sugar, after white granulated sugar, syrup, citric acid, vanillic aldehyde and L-arabinose mix, water is poured into, and through vaporize sugar;
(4) boil, sugar after all melting boils syrup, and air pressure is controlled at 0.25-0.30MPa, and temperature is controlled at 105-110 ℃;
(5) filter, the syrup that boils filters with 100 purpose screen packs;
(6) infusion concentrates, the dry powder of getting ready is put in the filtered fluid that step (5) obtains, and the back infusion that stirs, temperature is controlled at below 160 ℃, is concentrated to water content below 3%, and acidity is PH=6-6.5;
(7) moulding, packing are sent the resulting product of step (6) into candy machine machine-shaping, to be dried, cooling back packing.
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| CN2012101527215A CN102652525A (en) | 2012-05-07 | 2012-05-07 | L-pectinose function hard candy and preparation method thereof |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103125713A (en) * | 2012-11-14 | 2013-06-05 | 汕头市甜甜乐糖果食品有限公司 | Sugarless cow milk hard candy and preparation method thereof |
| CN104012743A (en) * | 2014-06-05 | 2014-09-03 | 方明 | Production method of L-arabinose functional tribute cake |
| CN104012600A (en) * | 2014-06-05 | 2014-09-03 | 方明 | Method for preparing L-arabinose function cake |
| CN104171221A (en) * | 2014-07-21 | 2014-12-03 | 方明 | Production method of L-arabinose functional sesame seed candy product |
| CN104186883A (en) * | 2014-08-11 | 2014-12-10 | 方明 | Preparation method of functional milk candy with L-arabinose |
| CN104186877A (en) * | 2014-08-11 | 2014-12-10 | 方明 | Preparation method of refined L-arabinose functional chocolate |
| CN104365959A (en) * | 2014-10-27 | 2015-02-25 | 方明 | Production method of L-arabinose sliced boiled food |
| CN106359797A (en) * | 2016-08-29 | 2017-02-01 | 合肥康桥工贸有限公司 | Sugar-controlled hard candies |
| CN106999595A (en) * | 2014-11-27 | 2017-08-01 | 英创康集团有限公司 | Composition comprising pentose and polyphenolic substance |
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| CN102113605A (en) * | 2010-12-31 | 2011-07-06 | 张胜勇 | a diet sugar |
| CN102113607A (en) * | 2010-12-31 | 2011-07-06 | 张胜勇 | A kind of preparation method of slimming sugar |
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102113605A (en) * | 2010-12-31 | 2011-07-06 | 张胜勇 | a diet sugar |
| CN102113607A (en) * | 2010-12-31 | 2011-07-06 | 张胜勇 | A kind of preparation method of slimming sugar |
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| 邱泼，等: "L-阿拉伯糖的研究进展及应用现状", 《食品研究与开发》 * |
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103125713A (en) * | 2012-11-14 | 2013-06-05 | 汕头市甜甜乐糖果食品有限公司 | Sugarless cow milk hard candy and preparation method thereof |
| CN104012743A (en) * | 2014-06-05 | 2014-09-03 | 方明 | Production method of L-arabinose functional tribute cake |
| CN104012600A (en) * | 2014-06-05 | 2014-09-03 | 方明 | Method for preparing L-arabinose function cake |
| CN104171221A (en) * | 2014-07-21 | 2014-12-03 | 方明 | Production method of L-arabinose functional sesame seed candy product |
| CN104186883A (en) * | 2014-08-11 | 2014-12-10 | 方明 | Preparation method of functional milk candy with L-arabinose |
| CN104186877A (en) * | 2014-08-11 | 2014-12-10 | 方明 | Preparation method of refined L-arabinose functional chocolate |
| CN104365959A (en) * | 2014-10-27 | 2015-02-25 | 方明 | Production method of L-arabinose sliced boiled food |
| CN106999595A (en) * | 2014-11-27 | 2017-08-01 | 英创康集团有限公司 | Composition comprising pentose and polyphenolic substance |
| US20180200274A1 (en) * | 2014-11-27 | 2018-07-19 | Inqpharm Group Sdn Bhd | Inhibitory compositions |
| CN106359797A (en) * | 2016-08-29 | 2017-02-01 | 合肥康桥工贸有限公司 | Sugar-controlled hard candies |
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Application publication date: 20120905 |