Antrodia mycelium flavor soft sweet and processing method thereof

• Main Authors: LIN SHUQIAN, LIN SHUGUANG, TONG JINHUA, LI JING, LIN ZHANXI, LIN DONGMEI, LUO HONGJIAN, LIU PENGHU
• Format: Patent
• Language: Chinese; English
• Published: 10.12.2014
• Subjects: CHEWING GUM; COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; CONFECTIONERY; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; ICE-CREAM; PREPARATION THEREOF; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The invention relates to an antrodia mycelium flavor soft sweet and a processing method thereof. The main raw material comprises the following components by mass: 10%-27% of fresh antrodia mycelium, 10%-20% of white granulated sugar, 0-20% of glucose syrup, 16%-30% of isomalto oligosaccharide, 20%-30% of malt dextrin, 2%-6% of agar and 1%-3% of carrageenan, and accessories (taking the total weight of the main raw material as a basis for calculating) comprise 0.1%-0.3% of citric acid, 0.5%-2% of Vc, 0.2%-0.8% of sodium citrate and 0.02%-0.1% of potassium sorbate, before the end of sugaring off, when the sugar paste concentration is 75%, antrodia mycelium pellet is added for forming and drying. The characteristics of the processing method is scientific adding of the fresh antrodia mycelium and the isomalto oligosaccharide, the health function of the soft sweet is increased, the soft sweet quality is improved, the amount of added sugar is reduced, the antrodia mycelium flavor soft sweet is suitable for the major