Konjac jelly powder and method for making jellies by using same

A technology of jelly powder and konjac powder, which is applied in the fields of application, food preparation, food science, etc., can solve the problems of affecting the nutritional value of food, low dietary fiber content, complicated processing process, etc., and achieves benefits to human health, high water content, good toughness

Inactive Publication Date: 2011-06-29
HUBEI YIZHI KONJAC BIOTECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Existing jelly products have a single taste, no dietary fiber or low dietary fiber content, complex processing and need to be treated with alkali, which seriously affects the nutritional value of food

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A kind of konjac jelly powder, it comprises the component of following proportioning by weight:

[0029] 30 grams of konjac flour, 10 grams of carrageenan, 5 grams of sodium citrate, 8 grams of potassium chloride, 2 grams of citric acid,

[0030] The konjac jelly powder is prepared by mixing the above components evenly.

[0031] A method of making jelly using above-mentioned konjac jelly powder, the method may further comprise the steps:

[0032] a. Dry mix 55 grams of above-mentioned konjac jelly powder with 280 grams of white granulated sugar until mixed evenly;

[0033] b. Slowly pour the mixed white granulated sugar and jelly powder into the mixing cold water batching tank. The weight ratio of cold water to the mixed white granulated sugar and jelly powder is 18:1. The stirring speed depends on the dissolution situation when feeding. fixed, the stirring speed range is 60 rpm-180 rpm;

[0034] c. Continue to add white sugar or syrup with 12% weight of white sugar ...

Embodiment 2

[0039] A kind of konjac jelly powder, it comprises the component of following proportioning by weight:

[0040] 40 grams of konjac flour, 25 grams of carrageenan, 10 grams of xanthan gum, 15 grams of locust bean gum

[0041] 20 grams of guar gum, 12.5 grams of sodium citrate, 15 grams of potassium chloride, 7 grams of xylitol, 5 grams of citric acid,

[0042] The konjac jelly powder is prepared by mixing the above components evenly.

[0043] A method of making jelly using above-mentioned konjac jelly powder, the method may further comprise the steps:

[0044] a. Dry mix 149.5 grams of above-mentioned konjac jelly powder with 750 grams of white granulated sugar until they are evenly mixed;

[0045] b. Slowly pour the mixed white granulated sugar and jelly powder into the mixing cold water batching tank. The weight ratio of cold water to the mixed white granulated sugar and jelly powder is 18:1. The stirring speed depends on the dissolution of the feeding. fixed, the stirring...

Embodiment 3

[0051] A kind of konjac jelly powder, it comprises the component of following proportioning by weight:

[0052] Konjac powder 24g carrageenan 20g xanthan gum 8g locust bean gum 3g guar gum 10g

[0053] 12.5 grams of sodium citrate, 15 grams of potassium chloride, 5 grams of xylitol, 2.5 grams of citric acid,

[0054] The konjac jelly powder is prepared by mixing the above components evenly.

[0055] A method of making jelly using above-mentioned konjac jelly powder, the method may further comprise the steps:

[0056] a. Dry mix 100 grams of above-mentioned konjac jelly powder with 500 grams of white granulated sugar until they are evenly mixed;

[0057] b. Slowly pour the mixed white granulated sugar and jelly powder into the mixing cold water batching tank. The weight ratio of cold water to the mixed white granulated sugar and jelly powder is 18:1. The stirring speed depends on the dissolution of the feeding. fixed, the stirring speed range is 60 rpm-180 rpm;

[0058]c. C...

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PUM

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Abstract

The invention discloses konjac jelly powder. The konjac jelly powder comprises the following components in part by weight: 30 to 40 parts of konjac powder, 10 to 25 parts of carrageenin, 0 to 10 parts of xanthan gum, 0 to 15 parts of locust bean gum, 0 to 20 parts of guar gum, 5 to 12.5 parts of sodium citrate, 8 to 15 parts of potassium chloride, 0 to 7 parts of xylitol and 2 to 5 parts of citric acid. A method for preparing jellies by using the konjac jelly powder comprises the following steps of: mixing the konjac jelly powder and white granulated sugar uniformly; pouring the mixed white granulated sugar and konjac jelly powder into a stirred cold water proportioning cylinder; continuously adding the white granulated sugar or syrup, opening steam and heating; and performing filtration, packing and sterilization to obtain konjac jelly finished products. The konjac jelly powder provided by the invention has low production cost, adjustable taste and high dietary fiber content; the prepared konjac jellies do not need to be treated by alkali; and the method for preparing the jellies by using the konjac jelly powder has simple making process and low making cost.

Description

Technical field [0001] The invention relates to a food and a production method thereof, in particular to a kind of konjac jelly powder and a method of using the konjac jelly powder to make jelly. Background technique [0002] The current domestic methods for producing konjac food using konjac as raw material mainly include: 1) forming konjac gel through the saponification of konjac and alkali, making konjac tofu and konjac bionic food, and using it as raw material for further freeze-dehydration to form Products similar to snow konjac are mainly used for daily cooking; 2) Konjac is compounded with other ingredients, such as functional oligosaccharides, to form capsules, granules or tablets, which are mainly used to regulate physiological functions; 3) By combining konjac and auxiliary gelling agents, it can be made into foods with high moisture content like jelly and gel. [0003] Existing jelly products have a single taste, do not contain dietary fiber or have low dietary f...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/064A23L1/09A23L21/12
Inventor 吴平李力
Owner HUBEI YIZHI KONJAC BIOTECH
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