Konjak agar fruit jelly
A crystal and candy technology, applied in confectionary, confectionary industry, food science, etc., to achieve the effect of pleasant taste, reducing sweetness, enhancing volume and quality
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Examples
Embodiment
[0015] A konjac crystal candy is characterized in that it includes konjac fine powder, 30% alcohol, pectin powder, starch syrup, citric acid, sodium citrate, pigment and essence, white sugar, orange juice, and the above raw materials The parts by weight are: 1.6 parts of konjac powder, 6 parts of 30% alcohol, 60 parts of water, 1.25 parts of pectin powder, 50 parts of granulated sugar, 30 parts of starch syrup, 0.4 part of citric acid and 20 parts of orange juice.
[0016] A method for preparing the konjac crystal candy described in claim 1, characterized in that: proceed as follows:
[0017] (1) Select the higher konjac powder containing glucomannan and add 30% alcohol solution in constant stirring. After the swollen particles are deposited on the bottom, discard the upper cleaning solution and repeat 4 times to wash away the residue in the powder. Impurities such as alkaloid trimethylamine and easily discolored tannin and starch;
[0018] (2) Add the product of step (1) int...
PUM
Abstract
Description
Claims
Application Information
- R&D Engineer
- R&D Manager
- IP Professional
- Industry Leading Data Capabilities
- Powerful AI technology
- Patent DNA Extraction
Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.
© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com