| 摘要 |
The present invention relates to a preparation method of sugarless soft candy, which makes it possible to reduce adverse effects due to sugar and saccharides. More specifically, the method comprises the steps of: forming a sugar solution composition by mixing and homogenizing 0.1-1 parts by weight of sucrose fatty acid ester, 0.1-1 parts by weight of sorbitan fatty acid ester, 15-20 parts by weight of oil and fat, 40-50 parts by weight of isomalt, 1-5 parts by weight of modified tapioca starch, 0.5-1 parts by weight of pullulan per 100 parts by weight of reduced starch syrup; and combining 10-20 parts by weight of sugarless fondant and 1-5 parts by weight of other concentrated solution or flavors per 100 parts by weight of the sugar solution composition. The present invention can reduce adverse effects due to sugar and saccharides, and improve chewy texture by preventing stickiness and adhesion to the teeth, maintaining the shape retention of a candy and increasing chewing property. |
