CN104171224A - Maltitol hard candy - Google Patents
Maltitol hard candy Download PDFInfo
- Publication number
- CN104171224A CN104171224A CN201410305662.XA CN201410305662A CN104171224A CN 104171224 A CN104171224 A CN 104171224A CN 201410305662 A CN201410305662 A CN 201410305662A CN 104171224 A CN104171224 A CN 104171224A
- Authority
- CN
- China
- Prior art keywords
- maltitol
- hard candy
- parts
- water
- aspartame
- 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
- 239000000845 maltitol Substances 0.000 title claims abstract description 23
- 235000010449 maltitol Nutrition 0.000 title claims abstract description 23
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 21
- 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 title claims abstract description 20
- 229940035436 maltitol Drugs 0.000 title claims abstract description 20
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 21
- 235000010357 aspartame Nutrition 0.000 claims abstract description 9
- 239000013078 crystal Substances 0.000 claims abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 9
- 108010011485 Aspartame Proteins 0.000 claims abstract description 7
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 claims abstract description 7
- 239000000605 aspartame Substances 0.000 claims abstract description 7
- 229960003438 aspartame Drugs 0.000 claims abstract description 7
- 239000000796 flavoring agent Substances 0.000 claims abstract description 6
- 235000019634 flavors Nutrition 0.000 claims abstract description 6
- 239000000049 pigment Substances 0.000 claims description 8
- 235000015165 citric acid Nutrition 0.000 claims description 7
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 5
- 235000013599 spices Nutrition 0.000 claims description 3
- 241000283973 Oryctolagus cuniculus Species 0.000 claims description 2
- 238000010438 heat treatment Methods 0.000 claims description 2
- 206010013911 Dysgeusia Diseases 0.000 abstract description 4
- 238000004040 coloring Methods 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- -1 20 parts Substances 0.000 description 3
- 239000011521 glass Substances 0.000 description 3
- 235000019605 sweet taste sensations Nutrition 0.000 description 3
- 229930006000 Sucrose Natural products 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
- 238000002425 crystallisation Methods 0.000 description 1
- 230000008025 crystallization Effects 0.000 description 1
- 238000002309 gasification Methods 0.000 description 1
- 238000001802 infusion Methods 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
Landscapes
- Confectionery (AREA)
Abstract
A maltitol hard candy comprises the following ingredients in parts by weight: crystal maltitol 700-800, water 20-30, citric acid 8-10, edible flavor 5-7, aspartame 1-3 and colouring 0.5-0.7. A certain amount of maltitol is added into the hard candy, so that the hard candy has features of glassy appearance, good sweetness and taste, pure sweetness, no bad aftertaste, low energy, and being good for health.
Description
Technical field
The present invention relates to hard candy, relate in particular to a kind of maltitol hard candy.
Background technology
Nowadays, multi-sugar alcohol is used widely in low-yield hard candy is produced, wherein the liquid maltitol of crystallization, gasification glucidtemns can be for the manufacture of low-yield hard candy, the palatability of the hard candy of making and quality are all consistent with sucrose hard candy, that the nature of glass outward appearance of candy or sugariness, mouthfeel all have good quality, and sweet taste is pure, without bad aftertaste.
Summary of the invention
According to an aspect of the present invention, a kind of maltitol hard candy, crystal maltitol 700-800 part, water 20-30 part, citric acid 8-10 part, flavorant 5-7 part, Aspartame 1-3 part and pigment 0.5-0.7 part.
In some embodiments, heating crystal maltitol and water, reduce after liquid glucose temperature to 95 DEG C rabbit Aspartame, citric acid, spices and pigment solution, punch forming.
The present invention, by adding a certain amount of maltitol, make hard candy nature of glass outward appearance, sugariness, mouthfeel have good quality, and sweet taste is pure, without bad aftertaste, low-yield, is good for one's health.
Detailed description of the invention
Embodiment 1:
A kind of maltitol hard candy, comprises 700 parts of crystal maltitols, 20 parts, water, 8 parts of citric acids, 5 parts of flavorants, 0.5 part of 1 part of Aspartame and pigment.
Embodiment 2:
A kind of maltitol hard candy, comprises 750 parts of crystal maltitols, 25 parts, water, 9 parts of citric acids, 6 parts of flavorants, 0.6 part of 2 parts of Aspartames and pigment.
Embodiment 3:
A kind of maltitol hard candy, comprises 800 parts of crystal maltitols, 30 parts, water, 10 parts of citric acids, 7 parts of flavorants, 0.7 part of 3 parts of Aspartames and pigment.
When making, crystal maltitol and water are heated to 135-145 DEG C of left and right, and constantly stir, vacuumize abundant maintenance vacuum 5min, when then moisture drops to 2% in liquid glucose, take the dish out of the pot.After infusion, liquid glucose is should color and luster more shallow, liquid glucose temperature is down to after 95-100 DEG C, then adds Aspartame, citric acid, spices and pigment solution, and punch forming, is cooled to 40-45 DEG C, and in the middle of ensureing final hard candy product, moisture is less than 2%.
In sum, the present invention, by adding a certain amount of maltitol, make hard candy nature of glass outward appearance, sugariness, mouthfeel have good quality, and sweet taste is pure, without bad aftertaste, low-yield, is good for one's health.
The above is only one embodiment of the present invention; it should be pointed out that to those skilled in the art, without departing from the concept of the premise of the invention; can also make some similar distortion and improvement, within these also should be considered as protection scope of the present invention.
Claims (2)
1. a maltitol hard candy, is characterized in that: comprise crystal maltitol 700-800 part, water 20-30 part, citric acid 8-10 part, flavorant 5-7 part, Aspartame 1-3 part and pigment 0.5-0.7 part.
2. a kind of maltitol hard candy according to claim 1, is characterized in that: heating crystal maltitol and water, reduce after liquid glucose temperature to 95 DEG C rabbit Aspartame, citric acid, spices and pigment solution, punch forming.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410305662.XA CN104171224A (en) | 2014-06-30 | 2014-06-30 | Maltitol hard candy |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410305662.XA CN104171224A (en) | 2014-06-30 | 2014-06-30 | Maltitol hard candy |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104171224A true CN104171224A (en) | 2014-12-03 |
Family
ID=51952793
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410305662.XA Pending CN104171224A (en) | 2014-06-30 | 2014-06-30 | Maltitol hard candy |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104171224A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105851443A (en) * | 2016-04-06 | 2016-08-17 | 哈尔滨商业大学 | Sugar-free physali alkekengi fruit throat smoothing candy and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1284282A (en) * | 1999-08-13 | 2001-02-21 | 陈卓 | Nutritious health aloe candy |
| CN101060787A (en) * | 2004-08-10 | 2007-10-24 | 甜糖（曼海姆/奥克森富特）股份公司 | Organoleptically improved and storage stable hard candy |
| CN101124935A (en) * | 2007-09-28 | 2008-02-20 | 耿玉桐 | Functional hard candy and its manufacturing method |
-
2014
- 2014-06-30 CN CN201410305662.XA patent/CN104171224A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1284282A (en) * | 1999-08-13 | 2001-02-21 | 陈卓 | Nutritious health aloe candy |
| CN101060787A (en) * | 2004-08-10 | 2007-10-24 | 甜糖（曼海姆/奥克森富特）股份公司 | Organoleptically improved and storage stable hard candy |
| CN101124935A (en) * | 2007-09-28 | 2008-02-20 | 耿玉桐 | Functional hard candy and its manufacturing method |
Non-Patent Citations (1)
| Title |
|---|
| 郑健仙: "《低能量食品》", 31 August 2001, article "使用麦芽糖醇的低能量硬糖配方" * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105851443A (en) * | 2016-04-06 | 2016-08-17 | 哈尔滨商业大学 | Sugar-free physali alkekengi fruit throat smoothing candy and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US20140308422A1 (en) | Liquid composite high-intensity sweetener and preparation method thereof | |
| CN104544416B (en) | A kind of processing method of Blackthorn pear fruit-juice | |
| CN101803663A (en) | Sugar alcohol crystal cool sugar-free candy and preparation method thereof | |
| CN103750261A (en) | Beef cream-type perfume compound and preparation method thereof | |
| CN104982921A (en) | Cyclocarya paliurus ferment and preparation method for Cyclocarya paliurus ferment beverage | |
| JP6229213B2 (en) | Tomato-containing beverage | |
| KR102104178B1 (en) | Preparation method of black platycodon syrup eliminating its acrid taste and black platycodon syrup using the same | |
| KR101869497B1 (en) | Liquid composition including organic acids and fruit powder and Fruit vinegar drink containing the same | |
| CN103828999A (en) | Fruit-flavor soft sweet | |
| CN102742752A (en) | Sugar-free jelly and preparation method thereof | |
| CN103749911A (en) | Tea flavored preserved honey pomelo and making method thereof | |
| CN104171224A (en) | Maltitol hard candy | |
| KR20110098483A (en) | Fig vinegar jelly drink and preparation method thereof | |
| CN103749908A (en) | Tea flavored preserved honey pomelo and making method thereof | |
| TWI691278B (en) | Composition for improving quality of taste comprising allulose | |
| CN102389001A (en) | Green tea drink with rebaudioside A and production method thereof | |
| CN106031405A (en) | Snow pear paste preparation method | |
| CN103610199B (en) | A kind of flammulina velutipes/peanut functional beverage and preparation method thereof | |
| CN101797065A (en) | Stevia rebaudiana cola beverage | |
| CN103478815B (en) | Inverted sugar phyllanthus emblica fruit soda water drink and production method thereof | |
| JP2019030264A (en) | Beverage | |
| CN105746709A (en) | Making method of pear juice, milk and lactic-acid beverage | |
| CN104171222A (en) | Low energy hard candy | |
| CN103749895A (en) | Tea-flavored preserved honey pomelo and making method thereof | |
| CN103637317A (en) | Flammulina velutipes and red date functional beverage and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20141203 |