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Sugar-free konjac soft sweet and preparation method thereof

A konjac and soft candy technology, which is applied in confectionery, confectionery industry, food science and other directions, can solve the problem of making sugar-free soft candy, etc., and achieves a technology that is beneficial to human health, low in manufacturing cost and simple in preparation process. Effect

Inactive Publication Date: 2011-09-14
湖北富程魔芋产业发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Among the existing published invention patents, existing ones that adopt konjac to make soft candies, such as the publication number CN101669563.A "A Method for Making Konjac Slimming Soft Candies" adopt konjac flour as raw material, but use konjac flour in making sucrose, starch syrup, etc.; and there are many invention patents for sugar-free jelly candies made with compound gum, such as the "preparation method of a sugar-free jelly jelly" with the publication number CN101073368.A. Gelatin, food-grade pullulan, sorbitol, maltitol, isomalt, erythritol and other raw materials, but the compounding of konjac powder and other edible gums to make sugar-free fudge has not yet appeared

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A sugar-free konjac jelly, which consists of the following components (percentage by weight):

[0026] Konjac flour 0.5%, gelatin 10%, xylitol 19%, isomalt 50%, sorbitol 3%, maltitol 2%, sour agent 0.15%, food flavor 0.02%, food coloring 0.008%, water 15.322%.

[0027] The sour agent is one or more of malic acid, citric acid, lactic acid and tartaric acid.

[0028] Edible flavors are sweet flavors or spices.

[0029] The food coloring is one or more of lycopene, monascus red, gardenia yellow, curcumin, tea yellow, sunset yellow, lemon yellow and bright blue.

[0030] A preparation method of the above-mentioned sugar-free konjac jelly, comprising the following steps:

[0031] a. Preparation of glue: Slowly add konjac flour to water at 50-70°C, stir well, the weight ratio of water to konjac flour is 20, keep warm for 1-2 hours to fully swell the konjac flour, and then let it stand for 1-1.5 hours to obtain Konjac glue;

[0032] Add gelatin to water and soak for 2-4 h...

Embodiment 2

[0039] A sugar-free konjac jelly, which consists of the following components (percentage by weight):

[0040] Konjac flour 4%, gelatin 3%, xylitol 15%, isomalt 45%, sorbitol 6%, maltitol 5%, sour agent 2%, water 20%.

[0041] The sour agent is one or more of malic acid, citric acid, lactic acid and tartaric acid.

[0042] Edible flavors are sweet flavors or spices.

[0043] The food coloring is one or more of lycopene, monascus red, gardenia yellow, curcumin, tea yellow, sunset yellow, lemon yellow and bright blue.

[0044] A preparation method of the above-mentioned sugar-free konjac jelly, comprising the following steps:

[0045] a. Preparation of glue: Slowly add konjac flour to water at 50-70°C, stir well, the weight ratio of water to konjac flour is 30, keep warm for 1-2 hours to fully swell the konjac flour, and then let it stand for 1-1.5 hours to obtain Konjac glue;

[0046] Add gelatin to water and soak for 2-4 hours, then heat to 70-90°C to completely dissolve th...

Embodiment 3

[0053] A sugar-free konjac jelly, which consists of the following components (percentage by weight):

[0054] Konjac flour 2%, gelatin 6%, xylitol 20%, isomalt 49%, sorbitol 4%, maltitol 3%, sour agent 0.2%, food flavor 0.1%, food coloring 0.003%, water 15.697%.

[0055] The sour agent is one or more of malic acid, citric acid, lactic acid and tartaric acid.

[0056] Edible flavors are sweet flavors or spices.

[0057] The food coloring is one or more of lycopene, monascus red, gardenia yellow, curcumin, tea yellow, sunset yellow, lemon yellow and bright blue.

[0058] A preparation method of the above-mentioned sugar-free konjac jelly, comprising the following steps:

[0059] a. Preparation of glue: Slowly add konjac flour to water at 50-70°C, stir well, the weight ratio of water to konjac flour is 25, keep warm for 1-2 hours to fully swell the konjac flour, and then let it stand for 1-1.5 hours to obtain Konjac glue;

[0060] Add gelatin to water and soak for 2-4 hours,...

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PUM

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Abstract

The invention relates to a sugar-free konjac soft sweet which comprises the following components in percentage by weight: 0.5-4% of konjac powder, 3-10% of gelatin, 15-25% of xylitol, 30-50% of isomalt, 3-8% of sorbitol, 2-5% of maltitol, 0.15-2% of acidity regulator, 0-0.5% of edible flavorant, 0-0.01% of edible colorant and 10-20% of water. The preparation method of the sugar-free konjac soft sweet comprises the following steps of: (1) preparing a glue solution; (2) preparing syrup; (3) preparing a mixed material solution; (4) forming the soft sweet; (5) setting and drying the soft sweet; and (6) obtaining the finished product. The sugar-free konjac soft sweet provided by the invention has high dietary fiber content, can provide abundant dietary fibers to human bodies, has low calories, can not decay teeth and is beneficial to body health. The invention also provides the preparation method of the sugar-free konjac soft sweet, which has a simple process and a low manufacturing cost.

Description

technical field [0001] The invention relates to a soft candy and a preparation method thereof, in particular to a sugar-free konjac soft candy and a preparation method thereof. Background technique [0002] Fudge is a kind of soft and slightly elastic candy, which is transparent and translucent; the water content is relatively high, generally 10%-20%. As a major type of candy, with the improvement of people's living standards, the requirements for the quality of soft candies also increase. Since soft candies have many changes in flavor, taste, color and shape, the development of new soft candies Research is an important topic in the industry. Generally, the gelling agents used to produce jellybeans usually include agar, carrageenan, gelatin and pectin. Similar to the application of food glue in jelly, soft candy with agar is very gelatinous, but the transparency and elasticity are not ideal; the disadvantage of using gelatin is that the freezing point and melting point are...

Claims

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Application Information

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IPC IPC(8): A23G3/42A23G3/48A23G3/38
Inventor 钟耕曾晓漫曾士祥曾丽辉窦天
Owner 湖北富程魔芋产业发展有限公司
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