CN114041520A - Liquid maltitol product and application thereof in candy - Google Patents
Liquid maltitol product and application thereof in candy Download PDFInfo
- Publication number
- CN114041520A CN114041520A CN202111182640.5A CN202111182640A CN114041520A CN 114041520 A CN114041520 A CN 114041520A CN 202111182640 A CN202111182640 A CN 202111182640A CN 114041520 A CN114041520 A CN 114041520A
- Authority
- CN
- China
- Prior art keywords
- maltitol
- liquid
- gelatin
- product
- sugar
- 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
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/38—Sucrose-free products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Nutrition Science (AREA)
- Molecular Biology (AREA)
- Confectionery (AREA)
Abstract
The invention discloses a liquid maltitol product and application thereof in candies. The liquid maltitol product is composed of maltitol solid and water, wherein the content of the maltitol solid is more than or equal to 75%, and the maltitol solid is mainly composed of 50-65% of maltitol, 10-20% of maltodextrin, 10-20% of maltotriose alcohol, 0-5% of sorbitol and 0-20% of other components. The liquid maltitol product is used in confectionery, including hard sugar-free confections, hard filled confections, soft sugar-free confections, gum-type confections, aerated confections, and sugar-free marshmallows. The candy prepared by the liquid maltitol product of the invention has obviously reduced moisture absorption and melting condition in humid air, and also has the advantages of low sweetness, good product phase, no tooth sticking, dental caries prevention and the like.
Description
Technical Field
The invention belongs to the field of confectionery preparation, and particularly relates to a liquid maltitol product and application thereof in candies.
Background
With the upgrading of the consumption concept of people, more and more low-sugar, low-fat and low-calorie products are produced, and the sugar-free candy serving as one part of the health food is also very popular among consumers. Among the materials of sugar-free candies, maltitol has the advantages of caries prevention, low price, mild sweetness and the like, so that candies mainly produced from maltitol appear in the market. However, maltitol is relatively hygroscopic, and most sugar-free candies made from commercial maltitol liquids are prone to melting in the market. In view of the above, the present invention is directed to the component analysis of the existing maltitol liquid, and aims to find a liquid maltitol product with a component ratio suitable for being used as a sugar-free candy, so as to improve the quality of the sugar-free candy and prolong the shelf life.
Disclosure of Invention
In order to solve the technical problem that sugar-free candies are easy to melt in the prior art, the invention develops a liquid maltitol product which can be used for candy production, so that the sugar degree of the candy can be reduced, the candy is not sticky to teeth, the decayed teeth can be prevented, the candy quality can be improved, and the candy quality guarantee period can be prolonged.
In order to achieve the purpose, the invention adopts the following technical scheme.
A liquid maltitol product comprises maltitol solid and water, wherein the content of the maltitol solid is more than or equal to 75%, and the maltitol solid mainly comprises 50-65% of maltitol, 10-20% of maltodextrin, 10-20% of maltotriol, 0-5% of sorbitol and 0-20% of other components.
As an improved technical scheme of the invention, the content of the solid maltitol is more than or equal to 75%, and the solid maltitol mainly comprises 55-60% of maltitol, 12-15% of maltodextrin, 12-17% of maltotriose alcohol, 0-2% of sorbitol and 9-18% of other components. Further, the other components are maltitol or/and other oligosaccharides.
As an improved technical scheme of the invention, the maltitol, the maltodextrin, the maltotriol and the sorbitol are all generated in the process of producing liquid maltitol.
As an improved technical scheme of the invention, the DE value of the maltodextrin is 15-25.
Preferably, the DE value of the maltodextrin is 17-20.
The invention also discloses the application of the liquid maltitol product in candies, wherein the candies comprise sugar-free hard candies, hard candies with fillings, sugar-free soft candies, gum type candies, sugar-free cotton candies and aerated type candies.
As an improved technical scheme of the invention, the preparation process of the sugar-free hard candy comprises the following steps: step 1, weighing a certain amount of liquid maltitol product, citric acid, edible spice and edible pigment for later use, wherein the mass ratio of the liquid maltitol product to the citric acid to the edible spice to the edible pigment is 98-99.8: 0.1-1: 0.1-1: 0.01 to 0.1; step 2, putting the weighed liquid maltitol product into a beaker, heating by using a heating sleeve and stirring by using a glass rod, and stopping heating when the temperature of the sugar liquid rises to 180-190 ℃; step 3, when the sugar liquid in the step 2 is cooled to 115-125 ℃, adding the citric acid, the edible spice and the edible pigment weighed in the step 1, uniformly stirring, and pouring into a candy mold; and 4, demolding and packaging after the sugar block is molded and cooled.
As an improved technical scheme of the invention, the preparation process of the sugar-free soft sweet comprises the following steps: step 1, weighing a liquid maltitol product, gelatin, pectin, citric acid, sodium citrate and edible spice for later use, wherein the mass ratio of the liquid maltitol product to the gelatin to the pectin to the citric acid to the sodium citrate to the edible spice is 81-90: 6-10: 1-4: 0.1-0.7: 0-0.7; step 2, putting the weighed gelatin into water with the volume of 1.8-2.5 times and the temperature of 45-52 ℃ for water absorption and swelling for 30-50 min, and then putting the gelatin into a water bath with the temperature of 78-85 ℃ for heating until the gelatin is completely changed into liquid; step 3, boiling pectin, namely adding pectin into a maltitol product dissolved with sodium citrate, heating and boiling the pectin for about 3-8 min, and then boiling the pectin; step 4, boiling, adding gelatin when the sugar is boiled to the solid content of 80-85% at 110-120 ℃, and uniformly stirring; step 5, pouring the mold, adding a proper amount of edible spice and citric acid, uniformly stirring, and pouring the mold; and 6, demolding, drying, demolding, putting into an oven at the temperature of 30-36 ℃ for drying for 45-55 hours, taking out and packaging.
As an improved technical scheme of the invention, the preparation process of the sugar-free cotton candy comprises the following steps: step 1, weighing a proper amount of corn starch, placing the corn starch on oil paper, baking the corn starch for 3-8 min in an oven at the temperature of 95-105 ℃ for later use; step 2, weighing a proper amount of gelatin, adding a certain amount of water, and dissolving in hot water at 78-85 ℃; step 3, weighing a certain amount of liquid maltitol products of 75-78% in the melting process in the step 2, putting the liquid maltitol products into a container, and heating the liquid maltitol products to 115-125 ℃ by using a heating sleeve to obtain boiled syrup; step 4, beating the melted gelatin for 5-8 s by using an electric egg beater when the melted gelatin is hot, adding one third of the boiled syrup, adding a proper amount of lemon juice, beating continuously, adding a half of the rest of the syrup after the gelatin turns white, beating continuously, adding all the rest of the syrup after the gelatin begins to generate grains, and beating continuously until the gelatin is shaped; step 5, coating a layer of corn oil on the plate, pouring the beaten gelatin into the plate, and airing for 2.5-4 hours to obtain the cotton candy; and 6, taking out the cotton candy, scattering corn starch on the surface of the cotton candy, smearing oil on a knife, cutting into blocks and packaging, wherein the mass ratio of the corn starch, the gelatin, the water and the 75-78% liquid maltitol product is 70-80: 8-12: 30-40: 100.
the advantages of the liquid maltitol product to which the invention relates in confectionery applications are mainly the following:
1. mild sweet taste and low calorie
The sweetness of the liquid maltitol is about 80-90% of that of the cane sugar, and the liquid maltitol has soft taste, no irritation and no aftertaste of acid reversion. Can be used in coordination with other sweeteners in the production process of the candy, has the function of flavoring, and can well cover the bad aftertaste of high sweetener (stevioside, sucralose, etc.). Maltitol has a calorie of 2.1 kcal/g, which is only half that of sucrose, and eating it in a proper amount does not cause accumulation of energy and thus obesity.
2. Convenient use and high processing stability
The liquid maltitol product of the invention does not need the process of sugar melting in the process of manufacturing the candy, and is boiled and mixed directly, thus having low production cost. In addition, the sour agent added in the processing can endow the candy with a special sour and sweet taste. And the maltitol has no reducing group due to the self molecular structure and does not have Maillard reaction with acidulant and the like, so that the transparent color of the candy can be ensured.
3. Crystallization resistance
The liquid maltitol product contains a proper amount of maltodextrin, can effectively inhibit the crystallization of crystalline sugar alcohol (xylitol), reduce the crystallization amount of the crystalline sugar alcohol, prolong the crystallization time, and has stronger crystallization resistance of the sugar alcohol with large polymerization degree. Meanwhile, the maltitol is boiled and cooled to form a crystal clear transparent glass body, so that the sugar return and melting of the sugar can be effectively controlled, and the sugar with different characteristics can be produced according to the requirements.
4. Viscosity characteristics
The viscosity of the liquid maltitol products of the invention is slightly lower than sucrose but significantly higher than xylitol and erythritol, so that relatively few changes in process parameters need to be made in the manufacture of confectioneries using the liquid maltitol products.
5. Microbial fermentation characteristics
The liquid maltitol product is not cariogenic, is not suitable for being utilized by oral microorganisms, and can effectively care teeth when being applied to candies; the liquid maltitol product of the invention can be similar to prebiotics (such as oligosaccharide) after entering the intestinal tract of human body, selectively promote the proliferation of bifidobacterium and the like, and is beneficial to the balance of intestinal flora.
6. Adsorbing and retaining volatile aroma and flavor substances
Part of edible spices and flavor substances used in the candy industry are easy to volatilize and lose due to overhigh temperature, and the liquid maltitol product can form a stable compound with the volatile substances and can be released only when meeting water, so that the olfactory sensory quality of the aroma, the flavor and the like of the candy can be enhanced.
7. Proper permeability and high physiological diarrhea threshold
The permeability of the liquid maltitol product is close to that of cane sugar, and is reduced along with the increase of polymerization degree, and the osmotic pressure of the liquid maltitol product is far less than that of xylitol, so that the liquid maltitol product is difficult to cause physiological diarrhea in intestinal tracts compared with the xylitol, and the safe dosage of the liquid maltitol product is higher than that of the xylitol.
8. The liquid maltitol product contains maltodextrin, so that the toughness of the candy can be improved, the sand return and melting can be prevented, the structure can be improved, the sweetness of the candy can be reduced, the odontopathy can be reduced, the tooth sticking phenomenon can be reduced, the flavor can be improved, the deliquescence can be prevented, and the shelf life can be prolonged.
9. The liquid maltitol product provided by the invention is used as a healthy pure natural sweetener, and the maltitol utilization rate is about 50%. About 10% of maltitol ingested into the human body is utilized as energy after being decomposed and absorbed in the small intestine; the remaining 90% is decomposed into short-chain fatty acids by the action of bacteria in the large intestine, and the rest is absorbed by the large intestine and utilized as energy. Therefore, the diabetic can eat the food without worry, and the change of blood sugar can not be caused.
10. Compared with the products in the existing market, the product related to the invention has the advantages of being capable of relieving the situations of heat melting, short shelf life and the like accompanying with the production of candies by other liquid maltitol products.
Detailed Description
The present invention will now be described in detail with reference to specific embodiments thereof for the purpose of clearly understanding the present invention by those skilled in the art.
Example 1
Preparation of liquid maltitol product:
weighing a certain amount of maltitol solid, dissolving the maltitol solid in water to prepare a liquid maltitol product, wherein the maltitol solid accounts for 75% by mass and consists of 57% of maltitol, 13% of maltodextrin, 15% of maltotriose alcohol, 1% of sorbitol and 14% of other components. The maltodextrin DE value was 18. The other component is maltitol.
Preparing sugar-free hard candies:
step 1, weighing 98.5g of liquid maltitol product, 0.7g of citric acid, 0.6g of edible spice and 0.06g of edible pigment for standby.
And 2, putting the weighed liquid maltitol product into a beaker, heating by using a heating sleeve and stirring by using a glass rod, and stopping heating when the temperature of the sugar liquid rises to 185 ℃.
And 3, when the sugar liquid in the step 2 is cooled to 120 ℃, adding the citric acid, the edible spice and the pigment weighed in the step 1, uniformly stirring, and pouring into a candy mold.
And 4, demolding and packaging after the sugar block is molded and cooled.
Example 2
Preparation of liquid maltitol product:
weighing a certain amount of maltitol solid, dissolving the maltitol solid in water to prepare a liquid maltitol product, wherein the maltitol solid accounts for 75 percent by mass, and consists of 50 percent of maltitol, 10 percent of maltodextrin, 20 percent of maltotriose alcohol, 0 percent of sorbitol and 20 percent of other components. The maltodextrin DE value was 15. The other component is maltitol.
Preparing sugar-free hard candies:
step 1, weighing 98.5g of liquid maltitol product, 0.7g of citric acid, 0.6g of edible spice and 0.06g of edible pigment for standby.
And 2, putting the weighed liquid maltitol product into a beaker, heating by using a heating sleeve and stirring by using a glass rod, and stopping heating when the temperature of the sugar liquid rises to 185 ℃.
And 3, when the sugar liquid in the step 2 is cooled to 120 ℃, adding the citric acid, the edible spice and the pigment weighed in the step 1, uniformly stirring, and pouring into a candy mold.
And 4, demolding and packaging after the sugar block is molded and cooled.
Example 3
Preparation of liquid maltitol product:
weighing a certain amount of maltitol solid, dissolving the maltitol solid in water to prepare a liquid maltitol product, wherein the maltitol solid is composed of 78% by mass, 65% of maltitol, 20% of maltodextrin, 10% of maltotriose alcohol, 5% of sorbitol and 0% of other components. The maltodextrin DE value was 25.
Preparing sugar-free hard candies:
step 1, weighing 98.5g of liquid maltitol product, 0.7g of citric acid, 0.6g of edible spice and 0.06g of edible pigment for standby.
And 2, putting the weighed liquid maltitol product into a beaker, heating by using a heating sleeve and stirring by using a glass rod, and stopping heating when the temperature of the sugar liquid rises to 185 ℃.
And 3, when the sugar liquid in the step 2 is cooled to 120 ℃, adding the citric acid, the edible spice and the pigment weighed in the step 1, uniformly stirring, and pouring into a candy mold.
And 4, demolding and packaging after the sugar block is molded and cooled.
Example 4
Preparation of liquid maltitol product:
weighing a certain amount of maltitol solid, dissolving the maltitol solid in water to prepare a liquid maltitol product, wherein the maltitol solid accounts for 75 percent by mass, and consists of 50 percent of maltitol, 10 percent of maltodextrin, 20 percent of maltotriose alcohol, 0 percent of sorbitol and 20 percent of other components. The maltodextrin DE value was 17. The other component is maltitol.
Preparing sugar-free hard candies:
step 1, weighing 98.5g of liquid maltitol product, 0.7g of citric acid, 0.6g of edible spice and 0.06g of edible pigment for standby.
And 2, putting the weighed liquid maltitol product into a beaker, heating by using a heating sleeve and stirring by using a glass rod, and stopping heating when the temperature of the sugar liquid rises to 185 ℃.
And 3, when the sugar liquid in the step 2 is cooled to 120 ℃, adding the citric acid, the edible spice and the pigment weighed in the step 1, uniformly stirring, and pouring into a candy mold.
And 4, demolding and packaging after the sugar block is molded and cooled.
Example 5
Preparation of liquid maltitol product:
weighing a certain amount of maltitol solid, dissolving the maltitol solid in water to prepare a liquid maltitol product, wherein the maltitol solid is composed of 78% by mass, 65% of maltitol, 20% of maltodextrin, 10% of maltotriose alcohol, 5% of sorbitol and 0% of other components. The maltodextrin DE value was 20.
Preparing sugar-free hard candies:
step 1, weighing 98.5g of liquid maltitol product, 0.7g of citric acid, 0.6g of edible spice and 0.06g of edible pigment for standby.
And 2, putting the weighed liquid maltitol product into a beaker, heating by using a heating sleeve and stirring by using a glass rod, and stopping heating when the temperature of the sugar liquid rises to 185 ℃.
And 3, when the sugar liquid in the step 2 is cooled to 120 ℃, adding the citric acid, the edible spice and the pigment weighed in the step 1, uniformly stirring, and pouring into a candy mold.
And 4, demolding and packaging after the sugar block is molded and cooled.
Example 6
Preparation of liquid maltitol product:
weighing a certain amount of maltitol solid, dissolving the maltitol solid in water to prepare a liquid maltitol product, wherein the maltitol solid accounts for 75 percent by mass, and consists of 55 percent of maltitol, 15 percent of maltodextrin, 12 percent of maltotriose alcohol, 0 percent of sorbitol and 18 percent of other components. The maltodextrin DE value was 18. The other component is fructo-oligosaccharide.
Preparing sugar-free soft sweets:
step 1, weighing 100g of liquid maltitol product, 9.6g of gelatin, 2.4g of pectin, 2.4g of citric acid, 0.48g of sodium citrate and 0.48g of edible spice for later use.
And 2, putting the weighed gelatin into 50 ℃ water with 2 times volume for water absorption and swelling for 40min, and putting the gelatin into 80 ℃ water bath for heating until the gelatin is completely changed into liquid.
And 3, boiling the pectin, namely adding the pectin into a maltitol product dissolved with sodium citrate, heating and boiling the pectin for about 5min, and then boiling the pectin.
And 4, decocting, adding gelatin when the sugar content is 82% at 115 ℃, and uniformly stirring.
And 5, pouring the mold, adding a proper amount of edible spice and citric acid, uniformly stirring, and pouring the mold.
And 6, demolding, drying, cooling and forming the soft sweets completely, demolding, putting into a 35-DEG C oven, drying for 48 hours to obtain the soft sweets with good toughness and chewiness, and taking out and packaging.
Example 7
Preparation of liquid maltitol product:
weighing a certain amount of maltitol solid, dissolving the maltitol solid in water to prepare a liquid maltitol product, wherein the maltitol solid accounts for 75 percent by mass and consists of 60 percent of maltitol, 12 percent of maltodextrin, 17 percent of maltotriose alcohol, 2 percent of sorbitol and 9 percent of other components. The maltodextrin DE value was 18. The other components are maltotetraol and fructo-oligosaccharide, each accounting for 4.5%.
Preparing sugar-free soft sweets:
step 1, weighing 100g of liquid maltitol product, 9.6g of gelatin, 2.4g of pectin, 2.4g of citric acid, 0.48g of sodium citrate and 0.48g of edible spice for later use.
And 2, putting the weighed gelatin into 50 ℃ water with 2 times volume for water absorption and swelling for 40min, and putting the gelatin into 80 ℃ water bath for heating until the gelatin is completely changed into liquid.
And 3, boiling the pectin, namely adding the pectin into a maltitol product dissolved with sodium citrate, heating and boiling the pectin for about 5min, and then boiling the pectin.
And 4, decocting, adding gelatin when the sugar content is 82% at 115 ℃, and uniformly stirring.
And 5, pouring the mold, adding a proper amount of edible spice and citric acid, uniformly stirring, and pouring the mold.
And 6, demolding, drying, cooling and forming the soft sweets completely, demolding, putting into a 35-DEG C oven, drying for 48 hours to obtain the soft sweets with good toughness and chewiness, and taking out and packaging.
Example 8
Preparation of liquid maltitol product:
weighing a certain amount of maltitol solid, dissolving the maltitol solid in water to prepare a liquid maltitol product, wherein the maltitol solid accounts for 75 percent by mass, and consists of 57 percent of maltitol, 13 percent of maltodextrin, 15 percent of maltotriose alcohol, 1 percent of sorbitol and 12 percent of other components. The maltodextrin DE value was 18. The other component is sucrose oligosaccharide.
Preparing sugar-free cotton candy:
step 1, weighing 150g of corn starch, placing the corn starch on oil paper, and baking the corn starch for 5min in an oven at 100 ℃ for later use.
Step 2, weighing 20g of gelatin, adding 70g of water, and dissolving in hot water at 80 ℃.
And 3, weighing 200g of liquid maltitol product in the melting process, putting the liquid maltitol product in a 500ml beaker, and heating the liquid maltitol product to 120 ℃ by using a heating sleeve to obtain the decocted syrup.
And 4, beating the melted gelatin for about 6 seconds by using an electric egg beater when the melted gelatin is hot, adding 1/3 decocted syrup, continuously beating 20 drops of lemon juice (removing fishy smell), adding 1/2 of the rest syrup after the gelatin turns white, continuously beating, adding all the rest syrup after the gelatin begins to generate grains, and continuously beating until the gelatin is shaped.
And 5, coating a layer of corn oil in the tray, pouring the foamed gelatin into the tray, and airing for about 3 hours.
And 6, taking out the cotton candy, then spreading corn starch on the surface of the cotton candy, smearing spot oil on a knife, cutting into blocks and packaging.
Comparative example 1
Preparation of liquid maltitol product:
weighing a certain amount of maltitol solid, dissolving the maltitol solid in water to prepare a liquid maltitol product, wherein the maltitol solid accounts for 75 percent by mass, and is composed of 80.3 percent of maltitol, 18.2 percent of maltotriose alcohol and 1.5 percent of sorbitol.
Preparing sugar-free hard candies:
step 1, weighing 98.5g of the liquid maltitol product, 0.7g of citric acid, 0.6g of edible spice and 0.06g of edible pigment for later use.
And 2, putting the weighed liquid maltitol product into a beaker, heating by using a heating sleeve and stirring by using a glass rod, and stopping heating when the temperature of the sugar liquid rises to 185 ℃.
And 3, when the sugar liquid in the step 2 is cooled to 120 ℃, adding the citric acid, the edible spice and the pigment weighed in the step 1, uniformly stirring, and pouring into a candy mold.
And 4, demolding and packaging after the sugar block is molded and cooled.
Comparative example 2
Preparation of liquid maltitol product:
weighing a certain amount of maltitol solid, dissolving the maltitol solid in water to prepare a liquid maltitol product, wherein the maltitol solid accounts for 75 percent by mass, and is composed of 80.3 percent of maltitol, 18.2 percent of maltotriose alcohol and 1.5 percent of sorbitol.
Preparing sugar-free soft sweets:
step 1, weighing 100g of liquid maltitol product, 9.6g of gelatin, 2.4g of pectin, 2.4g of citric acid, 0.48g of sodium citrate and 0.48g of edible spice for later use.
And 2, putting the weighed gelatin into 50 ℃ water with 2 times volume for water absorption and swelling for 40min, and putting the gelatin into 80 ℃ water bath for heating until the gelatin is completely changed into liquid.
And 3, boiling the pectin, namely adding the pectin into a maltitol product dissolved with sodium citrate, heating and boiling the pectin for about 5min, and then boiling the pectin.
And 4, decocting, adding gelatin when the sugar content is 82% at 115 ℃, and uniformly stirring.
And 5, pouring the mold, adding a proper amount of edible spice and citric acid, uniformly stirring, and pouring the mold.
And 6, demolding, drying, cooling and forming the soft sweets completely, demolding, putting into a 35-DEG C oven, drying for 48 hours to obtain the soft sweets with good toughness and chewiness, and taking out and packaging.
Comparative example 3
Preparation of liquid maltitol product:
weighing a certain amount of maltitol solid, dissolving the maltitol solid in water to prepare a liquid maltitol product, wherein the maltitol solid accounts for 75 percent by mass, and is composed of 80.3 percent of maltitol, 18.2 percent of maltotriose alcohol and 1.5 percent of sorbitol.
Preparing sugar-free cotton candy:
step 1, weighing 150g of corn starch, placing the corn starch on oil paper, and baking the corn starch for 5min in an oven at 100 ℃ for later use.
Step 2, weighing 20g of gelatin, adding 70g of water, and dissolving in hot water at 80 ℃.
And 3, weighing 200g of liquid maltitol product in the melting process, putting the liquid maltitol product in a 500ml beaker, and heating the liquid maltitol product to 120 ℃ by using a heating sleeve to obtain the decocted syrup.
And 4, beating the melted gelatin for about 6 seconds by using an electric egg beater when the melted gelatin is hot, adding 1/3 decocted syrup, continuously beating 20 drops of lemon juice (removing fishy smell), adding 1/2 of the rest syrup after the gelatin turns white, continuously beating, adding all the rest syrup after the gelatin begins to generate grains, and continuously beating until the gelatin is shaped.
And 5, coating a layer of corn oil in the tray, pouring the foamed gelatin into the tray, and airing for about 3 hours.
And 6, taking out the cotton candy, then spreading corn starch on the surface of the cotton candy, smearing spot oil on a knife, cutting into blocks and packaging.
The candies prepared in examples 1 to 6 and comparative examples 1 to 3 are exposed to an environment with the temperature of 35 ℃ and the humidity of 70% for comparative observation, and the experimental results of the comparative observation are as follows:
| sample name | Surface condition of the surface | Time of melting and deformation | Taste of the product | Condition of demoulding |
| Example 1 | Is smooth and smooth | 35 days | Crisp and mild sweetness | Easy demoulding |
| Example 2 | Is smooth and smooth | 28 days | Crisp and mild sweetness | Easy demoulding |
| Example 3 | Is smooth and smooth | 25 days | Crisp and mild sweetness | Easy demoulding |
| Example 4 | Is smooth and smooth | 32 days | Crisp and mild sweetness | Easy demoulding |
| Example 5 | Is smooth and smooth | 33 days | Crisp and mild sweetness | Easy demoulding |
| Example 6 | Is smooth and smooth | 35 days | Good elasticity and non-sticking to teeth | Easy demoulding |
| Example 7 | Is smooth and smooth | 34 days | Good elasticity and non-sticking to teeth | Easy demoulding |
| Example 8 | Is smooth and smooth | 23 days | Non-sticking tooth | —— |
| Comparative example 1 | Stickiness | 6 days | Difficulty in adhering to teeth and dissolving in mouth | Difficulty in demolding |
| Comparative example 2 | Stickiness | 9 days | Sticky teeth and poor chewing property | Difficulty in demolding |
| Comparative example 3 | Stickiness | 2 days | Tooth sticking | —— |
Through the comparison experiments, the liquid maltitol product disclosed by the invention has obvious advantages in the aspects of melting resistance, shelf life, candy crispness and the like when applied to candies under the condition of the same formula, preparation process and environmental condition.
Researches show that the DE value of maltodextrin used in the invention has a remarkable influence on the melting time of candies, the melting time of the candies is shortened when the DE value is too large or too small, and the shelf life of the candies can be remarkably prolonged when the DE value of the maltodextrin is 17-20.
It should be understood that the above examples are only for clarity of illustration and are not intended to limit the embodiments. Other variations and modifications will be apparent to persons skilled in the art in light of the above description. And are neither required nor exhaustive of all embodiments. And obvious variations or modifications therefrom are within the scope of the invention.
Claims (9)
1. A liquid maltitol product, characterized in that: the maltitol solid content is more than or equal to 75%, and the maltitol solid content mainly comprises 50-65% of maltitol, 10-20% of maltodextrin, 10-20% of maltotriose alcohol, 0-5% of sorbitol and 0-20% of other components.
2. The liquid maltitol product of claim 1, characterized in that: the maltitol solid content is more than or equal to 75 percent, and the maltitol solid content mainly comprises 55-60 percent of maltitol, 12-15 percent of maltodextrin, 12-17 percent of maltotriose alcohol, 0-2 percent of sorbitol and 9-18 percent of other components.
3. The liquid maltitol product of claim 1, characterized in that: the maltitol, the maltodextrin, the maltotriose alcohol and the sorbitol are all generated in the process of producing liquid maltitol.
4. The liquid maltitol product of claim 1, characterized in that: the DE value of the maltodextrin is 15-25.
5. Liquid maltitol product according to claim 4, characterized in that: the DE value of the maltodextrin is 17-20.
6. Use of a liquid maltitol product in a confectionery, said confectionery comprising hard sugar-free candies, hard filled candies, soft sugar-free candies, gummy type candies, sugar-free marshmallows, aerated type candies.
7. The use according to claim 6, wherein the hard sugar-free candy is prepared by a process comprising: step 1, weighing a certain amount of liquid maltitol product, citric acid, edible spice and edible pigment for later use, wherein the mass ratio of the liquid maltitol product to the citric acid to the edible spice to the edible pigment is 98-99.8: 0.1-1: 0.1-1: 0.01 to 0.1; step 2, putting the weighed liquid maltitol product into a beaker, heating by using a heating sleeve and stirring by using a glass rod, and stopping heating when the temperature of the sugar liquid rises to 180-190 ℃; step 3, when the sugar liquid in the step 2 is cooled to 115-125 ℃, adding the citric acid, the edible spice and the edible pigment weighed in the step 1, uniformly stirring, and pouring into a candy mold; and 4, demolding and packaging after the sugar block is molded and cooled.
8. The use according to claim 6, wherein the sugarless fondant is prepared by a process comprising: step 1, weighing a liquid maltitol product, gelatin, pectin, citric acid, sodium citrate and edible spice for later use, wherein the mass ratio of the liquid maltitol product to the gelatin to the pectin to the citric acid to the sodium citrate to the edible spice is 81-90: 6-10: 1-4: 0.1-0.7: 0-0.7; step 2, putting the weighed gelatin into water with the volume of 1.8-2.5 times and the temperature of 45-52 ℃ for water absorption and swelling for 30-50 min, and then putting the gelatin into a water bath with the temperature of 78-85 ℃ for heating until the gelatin is completely changed into liquid; step 3, boiling pectin, namely adding pectin into a maltitol product dissolved with sodium citrate, heating and boiling the pectin for about 3-8 min, and then boiling the pectin; step 4, boiling, adding gelatin when the sugar is boiled to the solid content of 80-85% at 110-120 ℃, and uniformly stirring; step 5, pouring the mold, adding a proper amount of edible spice and citric acid, uniformly stirring, and pouring the mold; and 6, demolding, drying, demolding, putting into an oven at the temperature of 30-36 ℃ for drying for 45-55 hours, taking out and packaging.
9. The use according to claim 6, wherein the sugar-free marshmallow is prepared by a process comprising: step 1, weighing a proper amount of corn starch, placing the corn starch on oil paper, baking the corn starch for 3-8 min in an oven at the temperature of 95-105 ℃ for later use; step 2, weighing a proper amount of gelatin, adding a certain amount of water, and dissolving in hot water at 78-85 ℃; step 3, weighing a certain amount of liquid maltitol products of 75-78% in the melting process in the step 2, putting the liquid maltitol products into a container, and heating the liquid maltitol products to 115-125 ℃ by using a heating sleeve to obtain boiled syrup; step 4, beating the melted gelatin for 5-8 s by using an electric egg beater when the melted gelatin is hot, adding one third of the boiled syrup, adding a proper amount of lemon juice, beating continuously, adding a half of the rest of the syrup after the gelatin turns white, beating continuously, adding all the rest of the syrup after the gelatin begins to generate grains, and beating continuously until the gelatin is shaped; step 5, coating a layer of corn oil on the plate, pouring the beaten gelatin into the plate, and airing for 2.5-4 hours to obtain the cotton candy; and 6, taking out the cotton candy, scattering corn starch on the surface of the cotton candy, smearing oil on a knife, cutting into blocks and packaging, wherein the mass ratio of the corn starch, the gelatin, the water and the 75-78% liquid maltitol product is 70-80: 8-12: 30-40: 100.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111182640.5A CN114041520A (en) | 2021-10-11 | 2021-10-11 | Liquid maltitol product and application thereof in candy |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111182640.5A CN114041520A (en) | 2021-10-11 | 2021-10-11 | Liquid maltitol product and application thereof in candy |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN114041520A true CN114041520A (en) | 2022-02-15 |
Family
ID=80205284
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202111182640.5A Pending CN114041520A (en) | 2021-10-11 | 2021-10-11 | Liquid maltitol product and application thereof in candy |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN114041520A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115769851A (en) * | 2022-12-27 | 2023-03-10 | 山东福田药业有限公司 | Simple sugar-free cotton candy and preparation method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1589638A (en) * | 2002-04-04 | 2005-03-09 | 罗凯脱兄弟公司 | Liquid maltitol composition, process for its manufacture and its uses |
-
2021
- 2021-10-11 CN CN202111182640.5A patent/CN114041520A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1589638A (en) * | 2002-04-04 | 2005-03-09 | 罗凯脱兄弟公司 | Liquid maltitol composition, process for its manufacture and its uses |
Non-Patent Citations (1)
| Title |
|---|
| 江苏省糖业食品科技情报站: "《新糖源及其应用》", 31 August 1991, 轻工业出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115769851A (en) * | 2022-12-27 | 2023-03-10 | 山东福田药业有限公司 | Simple sugar-free cotton candy and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Zumbe et al. | Polyols in confectionery: the route to sugar-free, reduced sugar and reduced calorie confectionery | |
| EP2091346B1 (en) | Sweet confectionary product | |
| DK176021B1 (en) | Mixture for use as artificial sweetener and process for making candy | |
| CN102438461B (en) | Sugar-free mannitol confectionery and method of making same | |
| RU2581221C2 (en) | Hard candy composition (versions) | |
| US9095157B2 (en) | Sweet confectionery products | |
| De Cock | Erythritol | |
| ES2783423T3 (en) | New sweet without fat | |
| CA2292662A1 (en) | Dietetic one-to-one sugar substitute composition for table top, baking and cooking applications | |
| CN112042799A (en) | Jelly confectionery and method for producing such confectionery products | |
| Sentko et al. | Isomalt | |
| JP7061601B2 (en) | Caramel with a crispy texture | |
| JP6305434B2 (en) | Non-cariogenic jelly confectionery | |
| CN101243823A (en) | A kind of sugar-free corn candy and its production method | |
| CN102159089B (en) | Confectionery product | |
| CN112715727A (en) | Sugar-free hard candy capable of inhibiting melting and preparation method thereof | |
| CN114041520A (en) | Liquid maltitol product and application thereof in candy | |
| US20140328992A1 (en) | Tooth-friendly sugar confectionery | |
| CN111990630A (en) | A kind of low sugar syrup and preparation method thereof | |
| Le Bot et al. | Polyols from starch | |
| CN115769851A (en) | Simple sugar-free cotton candy and preparation method thereof | |
| Heume et al. | Versatility of maltitol in different forms as a sugar substitute | |
| Chetana | Studies on the use of sucrose alternatives in traditional sweetmeats | |
| Sentko et al. | 10 Isomalt | |
| UA127901U (en) | ICE CREAM CARAMEL OF THE POROUS DIET-FUNCTIONAL STRUCTURE |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination |