CN102919481B - Candy rich in dietary fiber - Google Patents
Candy rich in dietary fiber Download PDFInfo
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- CN102919481B CN102919481B CN2012104596787A CN201210459678A CN102919481B CN 102919481 B CN102919481 B CN 102919481B CN 2012104596787 A CN2012104596787 A CN 2012104596787A CN 201210459678 A CN201210459678 A CN 201210459678A CN 102919481 B CN102919481 B CN 102919481B
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Abstract
The invention relates to a candy product rich in dietary fiber. The candy comprises 30-70% of biological cellulose by weight percentage. By using the biological cellulose as dietary fiber, the candy rich in dietary fiber has the advantages of high purity, good taste and good biocompatibility. The candy product prepared is convenient to eat, numerous in variety, high in nutritive value, contains less sugar and fat, is beneficial to digestion, and is high in market acceptability.
Description
Technical field
The present invention relates to a kind of food product, specifically relate to a kind of confectionary products.
Background technology
1998, the concept of U.S. cereal chemistry association (AACC) evaluation dietary fiber was: " dietary fiber is not digested absorption in the human small intestine, and the plant edible part that can all or part ofly be fermented at large intestine or the similar thing of carbohydrate ".Western developed country is just set about the research and development to dietary fiber as far back as 20 century 70s, and American and Britain, moral, method have formed certain industry size, and occupies a tiny space at food products market.The Japan's later stage eighties, utilize the beverage that soluble dietary fiber is made to comprise that soda, lactic acid drink and fruit juice etc., the dietary fiber of having studied mainly contain 6 large classes abroad: cereal, beans, fruits and vegetables, microbial polysaccharide and other natural fibers and synthetic, semisynthetic fibre, as plant cellulose, microcrystalline cellulose etc.
Biology cellulose (biocellulose, claim again bacteria cellulose) typically refer under different condition the cellulosic general designation that certain microorganism in acetic acid Pseudomonas (Acetobacter), Agrobacterium (Agrobacterium), rhizobium (Rhizobium) and Sarcina (Sarcina) etc. is synthetic.With native cellulose, compare, it has the advantageous properties such as high-purity, high-crystallinity, high polymerization degree, high retentiveness and high rehydration.Be widely used in every field.The production of biology cellulose, normally by microbial inoculants such as acetic acid Pseudomonas in the culture medium that is rich in the nutritional labelings such as nitrogenous source and carbon source, in 20-30 ℃ of lower static fermentation 5-10 days, can obtain on the surface of liquid culture medium translucent biology cellulose film.Biology cellulose is applied in food industry, and modal product is coconut palm fruit, and it usually usings coconut water as the main component of culture medium, and its form and mouthfeel exactly like again fruit pulp, therefore are named as " coconut palm fruit ".Coconut palm really is generally white or milky translucent gels product, and mouthfeel is sharp and clear, is usually used in beverage, dairy products, jellies products.Coconut palm is really a kind of high-quality dietary fiber of pure natural, low in calories,, containing cholesterol, human body is not had to obvious physiological regulation function.It has high chewiness, and mouthfeel is sharp and clear, exquisiteness and high resilience is subject to consumers in general's favor.And the coconut palm fruit structure after the fermentation moulding is stable, retentiveness is strong, and very strong acidproof, heat resistance are arranged, even also can not dissolve under hot conditions, has good processing characteristics.
Summary of the invention
The purpose of this invention is to provide a kind of confectionary products that is rich in dietary fiber, the biology cellulose that it contains percentage by weight 30 ~ 70%.Adopt biology cellulose as dietary fiber, have advantages of that purity is high, mouthfeel good, good biocompatibility.Utilize its confectionary products of making, instant, numerous in variety, be of high nutritive value, sugary, lean, be beneficial to digestion, and the market acceptance is high.
Biology cellulose is transparent gel-form, and tunning can be the film of 3-8cm thickness.While adding in candy by it, the shape that it can be cut into small pieces, directly add in candy with sandwich form; Also can, by it drying and crushing powdering, disperse to add in candy.Described candy can be the candy kind of various ways, and as hard candy, jelly work, chewing gum, penuche, butterscotch, butterfat candy, pressed candy, gel candy or aerated candy etc., its preparation method is prior art.
Further, biology cellulose is space network, and its water content can reach 95%, utilizes pressure then moisture removal wherein can be immersed in the solution that contains sweetener, can be made into the biology cellulose that contains sweetener.Make it there is better mouthfeel.Sweetener can be selected from one or more the mixing in sucrose, white granulated sugar, Aspartame, maltose, xylitol, sorbierite, sweet mellow wine, maltitol, lactitol, isomalt, FOS, xylo-oligosaccharide, galactooligosaccharide, oligoisomaltose, stachyose, lactulose, milk ketose, low shitosan.
Usually candy is infusion after being mixed by white granulated sugar, sucrose, starch syrup etc., then cools after solidifying and makes.And, according to the kind difference of candy, in candy, can also contain other sweeteners, emulsifying agent, blowing agent, surfactant, antioxidant, spices and essence, condensed milk, milk powder, chocolate powder, cream, hydrogenated vegetable oil, cocoa butter, menthol etc.
The present invention also further provides a kind of confectionary products, and the sugariness of the sweetener that the sugariness of the sweetener that described candy is contained is contained from biology cellulose is different.Can adopt two kinds of sweeteners that sugariness is different, what a kind of sugariness was higher enters biology cellulose inside after soaking; A kind of sugariness is lower makes candy after being used for mixing with biology cellulose; The confectionary products obtained like this has dual mouthfeel on mouthfeel, the consumer is when edible, what at first experience is the lower mouthfeel of sugariness of candy itself, experience with that the higher mouthfeel of sugariness in biology cellulose, and biology cellulose also has slow releasing function to wherein contained sweetener, thus obtained confectionary products has better mouthfeel.
For further complementary diets fiber, candy of the present invention can also add other a small amount of celluloses in the preparation, as microcrystalline cellulose, HPMC, methylcellulose, hydroxyprolyl-methylcellulose and/or carboxymethyl cellulose etc.
The preparation method of candy of the present invention, when being sandwich form, cut into biology cellulose the bulk of 1cm * 1cm, according to the preparation method of comfit, block biology cellulose is wrapped in candy and makes.When being discrete form, by the biology cellulose press dewatering, dry, be crushed to the 40-100 order, make the biology cellulose of powdery; The biology cellulose of powdery is added in syrup and mixes, according to the preparation method of candy, be prepared into candy.Wherein the fermentation preparation of biology cellulose and cutting or breaking method are prior art.Do not repeat them here.
The specific embodiment
Below in conjunction with embodiment, the specific embodiment of the present invention is described in further detail.Following examples are used for the present invention is described, but are not used for limiting the scope of the invention.
The preparation of the biology cellulose that contains sweetener:
Take coconut water as culture medium, the acetobacter xylinum seed liquor that inoculation has activated, inoculum concentration 8%, in 30 ℃ of lower tray static culture 7 days, make the biology cellulose gel mould, after Separation of Solid and Liquid, in the sodium hydroxide solution that is 1M in concentration by gel mould, the culture medium adhered to is removed in washing, by deionized water, repeatedly clean 3 times again, by mechanical compress make the water content of gel mould be reduced to 30% and below, it is immersed in the solution that contains sweetener, soak time 1 day to 3 days, then its machine cuts is become to the blocky-shaped particle of 1cm * 1cm.
Perhaps again by mechanical compress make the water content of gel mould be reduced to 60% and below, then dry under the condition of 50-60 ℃ to water content lower than 5%, then be crushed to the 40-100 order, make the biology cellulose of powdery.
Also can be omitted in the step of soaking in sweetener soln, make the biology cellulose that does not contain sweetener.
Embodiment 1:
Preparation does not contain the block biology cellulose of sweetener as stated above;
The water that the molasses element of getting food starch, the parts by weight 0.5 of white granulated sugar, the parts by weight 5 of mass fraction 20 adds weight umber 100 is placed in container and mixes, the heating infusion, stir, pour the block biology cellulose of parts by weight 50 into, continue infusion, stir, pour the cooling comfit of making containing biology cellulose in mould into.In the infusion process, water reduction rate is 40 ~ 50%, contains biology cellulose 50% left and right in the confectionary products of making.
Embodiment 2:
Preparation does not contain the powdery biology cellulose of sweetener as stated above;
The water that the xylitol of getting maltose, the parts by weight 0.5 of starch syrup, the parts by weight 5 of mass fraction 30 adds weight umber 100 is placed in container and mixes, the heating infusion, stir, pour the jelly powder of parts by weight 20 and the powdery biology cellulose of parts by weight 40 into, continue infusion, add again proper amount of edible pigment, proper amount of edible essence, stir, pour the cooling jelly work of making containing biology cellulose in mould into.In the infusion process, water reduction rate is 40 ~ 50%, contains biology cellulose 40% left and right in the confectionary products of making.
Embodiment 3:
Preparation is containing the block biology cellulose of sweetener as stated above; The Aspartame that contained sweetener is the high 200 times of left and right of the general sugared sugariness of sweetness ratio;
The water that the condensed milk of getting starch syrup, the parts by weight 5 of sucrose, the parts by weight 10 of mass fraction 30 adds weight umber 100 is placed in container and mixes, the heating infusion, stir, pour the block biology cellulose of parts by weight 70 into, continue infusion, stir, pour the cooling comfit of making containing biology cellulose in mould into.In the infusion process, water reduction rate is 40 ~ 50%, contains biology cellulose 54% left and right in the confectionary products of making.
The confectionary products of the present embodiment includes the block biology cellulose containing Aspartame, what the consumer first had when edible is the mouthfeel of outer syrup, then experience the biology cellulose that mouthfeel is smooth, toughness is very strong sandwich, be attended by the higher sugariness sensation of Aspartame of slow release simultaneously.Make the mouthfeel of confectionary products more be rich in level.Aspartame is extremely labile sweetener under a kind of high temperature simultaneously; so be difficult to add Aspartame in traditional infusion sugaring or thermophilic digestion sugar refining technology; confectionary products of the present invention is by firmly locking it in space network of biology cellulose; not only play the effect of sweet taste slowly-releasing, also played its not resolvent effect in preparation process of protection simultaneously.
Embodiment 4:
Preparation is containing the powdery biology cellulose of sweetener as stated above; Described sweetener is the xylitol that sugariness is 1.2 times of sweetness of cane sugar.
The converted starch of parts by weight 10 is water-soluble, the gelinite of formation network structure; Add the stachyose (22% that sugariness is sucrose) of parts by weight 80 and the water of parts by weight 100, be preheated to 82 ℃, add the powdery biology cellulose of parts by weight 60 to mix, then mixture is sent into to high steam equipment and carried out infusion, controlling temperature is 138 ℃ of left and right, adds proper amount of edible pigment, proper amount of edible essence and citric acid, mix, water mold forming, dry 36h under 52 ℃, make the sugar-free starch jelly containing biology cellulose.In the infusion process, water reduction rate is 40 ~ 50%, contains biology cellulose 48% left and right in the confectionary products of making.
The confectionary products of the present embodiment includes the powdery biology cellulose containing xylitol, its dispersion in confectionary products is more even, make the consumer discharge different sugarinesses by slowly chewing when edible, and be uniformly dispersed in oral cavity, make the mouthfeel of confectionary products more be rich in level.Contained xylitol and the stachyose of the confectionary products of the present embodiment is the carbohydrate that indigestion absorbs in human body simultaneously, is sugarfree foods.
Embodiment 5:
On the basis of embodiment 2, add again the microcrystalline cellulose of parts by weight 5 while adding biology cellulose, improve the dietary fiber content in confectionary products.
The above is only the preferred embodiment of the present invention; it should be pointed out that for those skilled in the art, under the prerequisite that does not break away from the technology of the present invention principle; can also make some improvements and modifications, these improvements and modifications also should be considered as protection scope of the present invention.
Claims (2)
1. a candy that is rich in dietary fiber, it is characterized in that: the biology cellulose that contains percentage by weight 30 ~ 70% in described candy, contain sweetener in described biology cellulose, also contain one or more in sweetener, emulsifying agent, blowing agent, surfactant, antioxidant, spices and essence, condensed milk, milk powder, chocolate powder, cream, hydrogenated vegetable oil, cocoa butter, menthol in described candy, in described candy, the sugariness of contained sweetener is different from the sugariness of sweetener contained in biology cellulose.
2. candy according to claim 1 is characterized in that: the form containing biology cellulose in described candy is sandwich form.
3. candy according to claim 1 is characterized in that: the form containing biology cellulose in described candy is homodisperse particle form.
4. according to the described candy of claim 1-3 any one, it is characterized in that: also contain microcrystalline cellulose, HPMC, methylcellulose, hydroxyprolyl-methylcellulose and/or carboxymethyl cellulose in described candy.
5. candy according to claim 1, it is characterized in that: described candy is hard candy, jelly work, chewing gum, penuche, butterscotch, butterfat candy, pressed candy, gel candy or aerated candy.
6. the preparation method of candy claimed in claim 2 is characterized in that: biology cellulose is cut into to the bulk of 1cm * 1cm, according to the preparation method of comfit, block biology cellulose is wrapped in candy and makes.
7. the preparation method of candy claimed in claim 3, is characterized in that: by the biology cellulose press dewatering, dry, be crushed to the 40-100 order, make the biology cellulose of powdery; The biology cellulose of powdery is added in syrup and mixes, according to the preparation method of candy, be prepared into candy.
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| CN2012104596787A CN102919481B (en) | 2012-11-15 | 2012-11-15 | Candy rich in dietary fiber |
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| CN2012104596787A CN102919481B (en) | 2012-11-15 | 2012-11-15 | Candy rich in dietary fiber |
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Families Citing this family (9)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104431666B (en) * | 2013-09-16 | 2017-08-25 | 渤海大学 | A kind of preparation method of cmaize peel food fibre gel food |
| JP6362843B2 (en) * | 2013-10-10 | 2018-07-25 | 三栄源エフ・エフ・アイ株式会社 | Agent for improving sweetness aftertaste of high-intensity sweetener and method for improving aftertaste of sweetness |
| CN104970175A (en) * | 2015-08-02 | 2015-10-14 | 冯乐东 | Health candy |
| CN105941790A (en) * | 2016-04-29 | 2016-09-21 | 安徽恋尚你食品有限公司 | Moringa candies made from freeze-dried tender moringa leaves and preparation method thereof |
| CN108157569A (en) * | 2018-02-06 | 2018-06-15 | 山东圣海保健品有限公司 | Water-soluble dietary fiber gel candy low in calories and preparation method thereof |
| CN108464383A (en) * | 2018-02-11 | 2018-08-31 | 泰兴市东圣生物科技有限公司 | A kind of chewing gum and preparation method thereof |
| CN110122640A (en) * | 2019-06-24 | 2019-08-16 | 王士学 | A kind of Yellow Fructus Gardeniae soft sweets with health role and preparation method thereof |
| CN111789181A (en) * | 2020-07-17 | 2020-10-20 | 广东雅和生物科技有限公司 | Candy and preparation method thereof |
| CN113317380A (en) * | 2021-06-28 | 2021-08-31 | 山东星光首创生物科技有限公司 | Low-sugar high-fiber sandwich chocolate and preparation method thereof |
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| CN101278695A (en) * | 2008-05-12 | 2008-10-08 | 海南椰国食品有限公司 | Saccharified coconut and saccharification method thereof |
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