WO2008052426A1 - Comprimé sucré à base de xylitol et son procédé de préparation - Google Patents

Comprimé sucré à base de xylitol et son procédé de préparation Download PDF

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Publication number
WO2008052426A1
WO2008052426A1 PCT/CN2007/003026 CN2007003026W WO2008052426A1 WO 2008052426 A1 WO2008052426 A1 WO 2008052426A1 CN 2007003026 W CN2007003026 W CN 2007003026W WO 2008052426 A1 WO2008052426 A1 WO 2008052426A1
Authority
WO
WIPO (PCT)
Prior art keywords
xylitol
sugar
extract
taste
fragrance
Prior art date
Application number
PCT/CN2007/003026
Other languages
English (en)
Chinese (zh)
Inventor
Huaguo Mu
Shengcang Li
Jian Li
Songlin Xu
Original Assignee
Anhui Fukang Pharmaceutical Co., Ltd
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Priority claimed from CN200610097529A external-priority patent/CN1957732B/zh
Priority claimed from CNA2007101338000A external-priority patent/CN101411378A/zh
Application filed by Anhui Fukang Pharmaceutical Co., Ltd filed Critical Anhui Fukang Pharmaceutical Co., Ltd
Publication of WO2008052426A1 publication Critical patent/WO2008052426A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K9/00—Medicinal preparations characterised by special physical form
    • A61K9/0012—Galenical forms characterised by the site of application
    • A61K9/0053—Mouth and digestive tract, i.e. intraoral and peroral administration
    • A61K9/0056—Mouth soluble or dispersible forms; Suckable, eatable, chewable coherent forms; Forms rapidly disintegrating in the mouth; Lozenges; Lollipops; Bite capsules; Baked products; Baits or other oral forms for animals
    • 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
    • A23G3/368—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 containing vitamins, antibiotics
    • 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
    • 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
    • A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
    • 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

Definitions

  • the invention belongs to a lozenge, in particular to a xylitol confectionery lozenge and a preparation method thereof. - Background technique
  • Low-energy confectionery has become the hotspot and development focus of today's international confectionery market. The market potential is huge and there is a trend to replace traditional cane candy.
  • Low-energy confectionery is mainly based on xylitol.
  • the candy made from xylitol is cooler and cooler than other "non-sucrose" candy. Its sweet taste is pure and has no bad aftertaste. Due to its special molecular structure, Maillard browning reaction does not occur.
  • the saccharide body is stable in color, can withstand the high temperature during cooking, and is not easily decomposed.
  • Xylitol has good storage properties and does not absorb moisture and moisture even when exposed to the atmosphere, prolonging the shelf life of its products.
  • xylitol is not easily fermented by the oral bacterium of the sputum, inhibiting the growth of bacteria in the oral cavity, preventing the energy in the food from multiplying and producing harmful acid, and effectively preventing the occurrence of tooth decay.
  • the object of the present invention is to provide a xylitol confectionery lozenge containing a medicine or edible plant powder, a medicine or edible plant extract, a vitamin, a protein, a mineral, and a fat. Functional ingredients such as sugar, vegetable oil or animal oil, amino acids, taurine and other nutrients beneficial to the human body.
  • the base is 100% xylitol and has a good taste.
  • Another object of the present invention is to provide a method for preparing two kinds of xylitol confectionery lozenges, wherein a preparation method comprises mixing functional components in xylitol melt to ensure xylitol and functional components Mixing and hooking; Another method of preparation, first prepare xylitol aqueous solution, then add functional components, often press sugar or vacuum sugar to ensure that xylitol and functional components are evenly mixed.
  • the xylitol crystal structure is uniform in the products made by the two methods, the taste is pure, and the taste is good; the specific flavoring agent is selected, and the pH value of the candy is determined, which can be eliminated.
  • the unpleasant taste of the general functional components the proper pouring temperature is found to ensure that the sugar liquid can be molded and industrialized.
  • the present invention also explores the range of amounts of functional components added.
  • the technical solution of the present invention is as follows:
  • a xylitol confectionery lozenge characterized by comprising xylitol, a functional component and a toning, aroma and an odorant, the functional component comprising at least one or more of the following: Edible plant powder, medicinal or edible plant extracts, vitamins, proteins, minerals, fats, sugars, other sugar alcohols other than xylitol, vegetable oils or animal oils, amino acids, taurine and other nutrients beneficial to the human body.
  • the xylitol confectionery lozenge characterized in that the weight ratio of each component is - xylitol 90-100
  • the xylitol confectionery lozenge characterized in that the weight ratio of each component is - xylitol 95-98
  • Toning, fragrance, 'flavoring amount Toning, fragrance, 'flavoring amount.
  • the xylitol confectionery lozenge characterized in that the plant extract is selected from one or more of the following: green tea extract, black tea extract, oolong tea extract, jasmine tea extract, tea Polyphenols, mung bean extract, rhubarb extract, lotus leaf extract, aloe extract, soy isoflavones, propolis, ganoderma lucidum, hawthorn extract, Polygonum multiflorum extract, lotus leaf extract, peach kernel extract, Eucommia extract, cattle Knee extract, apocynum extract, fruit juice; the vitamins are vitamin 4, vitamin B1, B2, B6, B12, vitamins (:, vitamin D, vitamin E, vitamin K, the amino acids are 20 kinds of human body The desired amino acid, the mineral is potassium, sodium, calcium, zinc, iron, selenium, the vegetable oil is not full And fatty acids, the nutrients beneficial to the human body are other functional factors not mentioned.
  • the plant extract is selected from one or more of the following: green tea extract, black tea extract,
  • the xylitol confectionery lozenge is characterized in that the weight ratio of the components is: (1) xylitol 90-99.5 green tea 0.01-2 green tea extract 0.1-5, tea Phenol 0.01-1, mung bean extract 0.1-2, color, fragrance, taste
  • the xylitol confectionery lozenge characterized in that the flavoring agent is citric acid.
  • a method for preparing a xylitol confectionery lozenge comprising the steps of:
  • the pouring step is: adding xylitol seed crystals to the sugar liquid or stirring and stirring with a stirrer to produce a seed crystal, and the xylitol sugar liquid is cooled to a temperature of 8 (TC to 92 ° C) to start pouring.
  • the pouring step adding xylitol seed crystals to the sugar liquid or stirring the sugar liquid with a stirrer to produce a seed crystal, and the xylitol sugar liquid is cooled to a temperature of 85 ° C to 90 ° C, and then poured.
  • the chemical sugar and the functional component are mixed in the following manner:
  • the above functional group may be dispensed into an aqueous solution or pulverized into a powder to be added;
  • the xylitol sugar solution after mixing the functional components has a final water content of not more than 2%.
  • the present invention also provides another method for preparing a xylitol confectionery lozenge, which comprises the following steps:
  • the vacuum sugar is: the obtained sugar liquid is put into a vacuum sugar machine for vacuum sugaring, the degree of vacuum is -0.60 ⁇ - 0. 090Mpa, the sugar temperature is 110-160 ° C and higher than the wood The boiling point of the sugar alcohol liquid, after the end of the sugar, the sugar liquid is driven into the ingredient tank;
  • the xylitol sugar liquid is completely melted and clarified, the remaining functional components are added, and the mixture is uniformly mixed; the xylitol sugar liquid mixed with the functional component has a final water content of not more than 2 %;
  • the pouring step is: adding xylitol seed crystals to the sugar liquid or stirring and stirring with a stirrer to produce a seed crystal, and the xylitol sugar liquid is cooled to a temperature of 80 ° C to 92 ° C to start pouring.
  • the pouring step adding xylitol seed crystals to the sugar liquid or stirring the sugar liquid with a stirrer to produce a seed crystal, and the xylitol sugar liquid is cooled to a temperature of 85 ° C to 90 ° C and poured.
  • the particle size is 150 - 1000 mesh.
  • the xylitol has a purity of 98.5% or more.
  • the toner of the present invention is a pigment, the flavoring agent is a flavor, and the flavoring agent is preferably citric acid.
  • the amount of the flavoring agent is 0. 2-1. 5%.
  • the amount of the flavoring agent is 0. 2-1. 5%.
  • the present invention simultaneously adds a part of functional components which are either non-heat-sensitive components or belong to components having a large water content.
  • the remaining functional components added during the compounding step are generally heat sensitive components, or components having a lower water content.
  • the basic principle of the production process of the present invention is to change the fine crystal of the sugar alcohol into a coarse crystal.
  • the xylitol which is basically used in the actual production of the invention is of pharmaceutical grade, and the purity of xylitol is above 98.5%, such wood Sugar alcohol is a high-purity xylitol.
  • the high-purity xylitol powder is mixed with functional components such as plant extracts or other nutrients, and then thawed and recrystallized, which is equivalent to evenly adding in the pure crystal of xylitol.
  • the impurities are recrystallized to become coarse crystals.
  • the homogeneity of the taste of the product becomes a prominent problem after the xylitol is mixed with the functional component.
  • the present invention controls the weight ratio of xylitol to the functional component, the addition form and the particle size of the functional component, Timing of addition: uniform mixing in the molten state of xylitol, organically combining functional components in the smallest unit of xylitol crystals, the product becomes a solid continuous phase, avoiding powder additives in xylitol solution
  • the problem of uneven dispersion also avoids the phenomenon that liquid additives are easily agglomerated in solid xylitol particles; and the conditions of casting, in the casting step of the present invention, the preferred choice is: sugar liquid temperature 85-90° C, sugar liquid moisture 0.8-1.5%, so that the crystal particles in the product can be uniform in size, does not affect the taste.
  • it is also required to make the casting temperature, mold temperature, cooling temperature and demoulding time uniform during the
  • the content of xylitol in the final product ranges from 92 to 99.5%, while moisture and addition
  • the functional components and the total content of the toning, aroma and taste agents are below 8%; the preferred composition is: xylitol 96-98%, moisture and added functional components and color, fragrance, taste
  • the total content of the agent is below 4%.
  • the preferred flavoring agent of the present invention is citric acid, because a general plant extract may have a bitter taste. After being added to xylitol, the mouthfeel is not good, and it is difficult for consumers to accept, and it is difficult to commercialize.
  • the present invention has been repeatedly explored. Experiments, using citric acid as a flavoring agent, can well cover the sweetness of xylitol, and the bitter taste of plant extracts, and the palatability is greatly improved, which is favored by consumers. It has made it possible to commercialize functional components in xylitol, opening up a new field of xylitol health foods, enabling people to enjoy the sweetness of xylitol without the side effects of long-term consumption of ordinary sucrose.
  • the existing manufacturers of isomalt and maltitol sugar products cannot only overcome the bitter taste of tea polyphenols, and the amount of tea polyphenol added in the product can only be a few ten thousandths, and the present invention passes the lemon.
  • the acid taste, the amount of tea polyphenols can be more than one percent, so that people can absorb the nutrients of tea while eating xylitol sugar, which is good for human health.
  • the pH of the xylitol sugar is generally 2.5-3.5.
  • the pouring temperature of the present invention is 2 to 10 Torr lower than the pouring temperature of the single xylitol component depending on the added substance. Since the temperature of the casting is lowered, the added heat sensitive component is less damaged, the volatile component is relatively less lost, and the color, fragrance and taste of the product are better.
  • the xylitol confectionery lozenge of the invention is a healthy snack food, which is based on xylitol and adds green Plant extracts such as tea extract, mung bean extract, and lotus leaf extract can be added with vitamins, minerals, and various functional factors and nutrients. Since xylitol has a natural sweetness comparable to sucrose, a candy made from xylitol has a pleasant sweetness, but xylitol itself does not have good nutritional value. It has 60% of the metabolism produces heat, and there is no other nutritional and health value other than it. Therefore, various plant extracts or other nutrients with nutrients or health functions are added to the xylitol confectionery lozenges, and then passed through the lemon.
  • Plant extracts such as tea extract, mung bean extract, and lotus leaf extract
  • Acid flavor, with fragrance and color treatment so that the product not only has a refreshing taste, rich natural plant aroma, sweet and pleasant, but also has low calorie, no sugar, no fat, fresh breath, anti-oxidation and other health care functions, and thus Meet the health and leisure trends of modern fast-paced society.
  • Xylitol confectionery lozenges containing medicated or edible plant powders, medicated or edible plant extracts, vitamins, proteins, minerals, fats, sugars, vegetable oils or animal oils, amino acids, taurine and others beneficial to humans
  • Functional components such as nutrients, 100% of the matrix is xylitol, and the taste is good.
  • the invention mixes functional components in the xylitol melt, ensures that the xylitol and the functional components are uniformly mixed, the crystal structure is hooked, and the taste is pure; the specific flavoring agent is selected, and the pH value of the candy is determined, In addition to the unpleasant taste of the general functional components; the proper pouring temperature is found to ensure that the sugar liquid can be cast and molded to achieve industrial production.
  • Citric acid 1. 25kg
  • the xylitol, tea polyphenol, citric acid, and pigment in the above formula were weighed according to the prescribed amount, and mixed in a trough mixer, transferred to a sugar pot, and then added 0.5- 2% water.
  • the steam was heated to slowly melt the mixture to a clear state and stirred. When the temperature reached 122 ⁇ , the steam was turned off.
  • the prepared sugar liquid is placed in a small barrel in a batch, and seed crystals are added or stirred to produce a seed crystal, and the temperature of the sugar liquid is 85 ° C to 90 ° C, and poured.
  • Xylitol with a purity of 98.5% or more is weighed according to the formula, and the xylitol is completely melted and clarified (heated to %- ⁇ 22 ⁇ ) with functional components (except xylitol and toning, fragrance, and flavoring). All components are mixed and can be used in the following three ways: The following methods are used:
  • the sugar liquid is filtered through an 80 mesh sieve and then driven into a storage tank, and the mixture is stirred to prepare a vacuum sugar.
  • the liquid in the liquid storage tank is preheated by a preheater, and then pressed by a vacuum sugar machine. 2MPa,
  • the steam pressure of the steam is 0. 2MPa
  • the steam pressure of the preheater is 0. 3 ⁇ 0. 4MPa
  • the steam pressure of the insulation is 0. 2MPa.
  • the vacuum slowly rises to -0.65Mpa), when the temperature and vacuum of the sugar reach the set value (parameter: vacuum sugar temperature 145 ° C ⁇ 148 ° C, vacuum degree 0. 065 MPa), keep this temperature and The vacuum was cycled for 5 minutes.
  • the prepared sugar liquid is placed in a small barrel in a batch, stirred until the temperature of the sugar liquid is 86 ° C ⁇ 88 O (reference value, observe the crystallization of the sugar liquid), set three temperature parameters and the pouring speed to start according to the regulations Specification pouring. If the sugar solution fails to cool down in time and does not guarantee the pouring requirement, a small amount of seed crystals may be added and the hook is stirred to promote crystallization. When paying attention, observe the time when the sugar liquid starts to crystallize after casting and the molding condition, and adjust the pouring temperature or speed parameter in time.
  • Normal pressure sugar or vacuum sugar can be used.
  • the vacuum sugar is: the obtained sugar liquid is put into a vacuum sugar machine for vacuum sugaring, the degree of vacuum is -0. 060 ⁇ - 0. 090Mpa, the sugar temperature is 110-160O and higher than xylitol The boiling point of the liquid, when the moisture of the sugar liquid does not exceed 2%, the sugar liquid is driven into the ingredient tank;
  • the xylitol sugar liquid is completely melted and clarified and mixed with the remaining functional component powder;
  • the xylitol sugar solution after mixing the functional components, the final water content is not more than 2%, preferably water The amount is 0. 8-1. 5%;

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Inorganic Chemistry (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Veterinary Medicine (AREA)
  • Molecular Biology (AREA)
  • Botany (AREA)
  • Microbiology (AREA)
  • Zoology (AREA)
  • Physiology (AREA)
  • Medicinal Chemistry (AREA)
  • Pharmacology & Pharmacy (AREA)
  • Epidemiology (AREA)
  • Animal Behavior & Ethology (AREA)
  • General Health & Medical Sciences (AREA)
  • Public Health (AREA)
  • Confectionery (AREA)

Abstract

La présente invention concerne un comprimé sucré à base de xylitol et son procédé de préparation, lequel comprend l'utilisation de xylitol en tant que substrat, l'addition d'ingrédients fonctionnels tels qu'une poudre médicinale ou comestible, un extrait de plante médicinale ou comestible, une vitamine, une protéine, une substance minérale, une matière grasse, du sucre, une huile végétale ou animale, un acide aminé, de la taurine, d'autres aliments, etc. Le xylitol compris dans le substrat est du xylitol à 100 % en poids. On mélange le xylitol avec des ingrédients fonctionnels lorsque le xylitol est fondu et limpide et on le coule lorsque la température est chauffée dans une gamme de 85 à 90 °C de façon à obtenir le produit fini.
PCT/CN2007/003026 2006-11-03 2007-10-23 Comprimé sucré à base de xylitol et son procédé de préparation WO2008052426A1 (fr)

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
CN200610097529A CN1957732B (zh) 2006-11-03 2006-11-03 一种木糖醇硬糖及其制作方法
CN200610097529.5 2006-11-03
CNA2007101338000A CN101411378A (zh) 2007-10-16 2007-10-16 一种木糖醇糖果类含片及其制作方法
CN200710133800.0 2007-10-16

Publications (1)

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WO2008052426A1 true WO2008052426A1 (fr) 2008-05-08

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2009118589A3 (fr) * 2008-03-24 2010-01-14 Wockhardt Research Centre Compositions orodispersibles de rhéine ou de diacéréine
CN114468104A (zh) * 2021-12-30 2022-05-13 潘哒鲁鲁(深圳)生物科技有限公司 具有特效调节胃肠作用的功能性糖果及其工业化生产方法

Citations (8)

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US5045340A (en) * 1988-11-22 1991-09-03 Oy Rettig Ab Hard confectionery products containing mainly xylitol and a process of preparing same
JPH08157356A (ja) * 1994-12-06 1996-06-18 Kao Corp 口腔用錠剤
JPH11180840A (ja) * 1997-12-22 1999-07-06 Lion Corp キシリトール含有錠剤
CN1262878A (zh) * 2000-01-11 2000-08-16 赵力 木糖醇含片及其制造方法
CN1582703A (zh) * 2004-05-28 2005-02-23 许宏昌 一种木糖醇片组成及其制造方法
CN1686089A (zh) * 2005-05-08 2005-10-26 赵力 一种可直接压片的木糖醇颗粒及其制备方法
CN1732905A (zh) * 2004-08-09 2006-02-15 赵力 可直接压片的木糖醇颗粒及其制法
WO2006115069A1 (fr) * 2005-04-25 2006-11-02 Lotte Co., Ltd. Bonbon et son procede de production

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5045340A (en) * 1988-11-22 1991-09-03 Oy Rettig Ab Hard confectionery products containing mainly xylitol and a process of preparing same
JPH08157356A (ja) * 1994-12-06 1996-06-18 Kao Corp 口腔用錠剤
JPH11180840A (ja) * 1997-12-22 1999-07-06 Lion Corp キシリトール含有錠剤
CN1262878A (zh) * 2000-01-11 2000-08-16 赵力 木糖醇含片及其制造方法
CN1582703A (zh) * 2004-05-28 2005-02-23 许宏昌 一种木糖醇片组成及其制造方法
CN1732905A (zh) * 2004-08-09 2006-02-15 赵力 可直接压片的木糖醇颗粒及其制法
WO2006115069A1 (fr) * 2005-04-25 2006-11-02 Lotte Co., Ltd. Bonbon et son procede de production
CN1686089A (zh) * 2005-05-08 2005-10-26 赵力 一种可直接压片的木糖醇颗粒及其制备方法

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Title
WANG C. ET AL.: "Technical Study on Developing Sugar-Free Candy by Using Xylitol and Maltitol", FOOD INDUSTRY AND SCIENCE TECHNOLOGY, vol. 26, no. 11, November 2005 (2005-11-01), pages 138 - 139 *

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2009118589A3 (fr) * 2008-03-24 2010-01-14 Wockhardt Research Centre Compositions orodispersibles de rhéine ou de diacéréine
CN114468104A (zh) * 2021-12-30 2022-05-13 潘哒鲁鲁(深圳)生物科技有限公司 具有特效调节胃肠作用的功能性糖果及其工业化生产方法

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