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

Inactive Publication Date: 2012-01-11
鹿鸣
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Konjac mannan is an indigestible low-calorie mixed sugar hemicellulose, which can prevent obesity, diabetes, constipation and other diseases. At present, the use of konjac flour to make candies is still blank in the market

Method used

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Examples

Experimental program
Comparison scheme
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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...

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PUM

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Abstract

The invention relates to a candy, in particular to a konjak agar fruit jelly, which belongs to the technical field of food processing. The synergistic gelation effect of konjak glucomannan and pectin is utilized to produce gelatinous jelly drops, the gelatinating characteristic of the pectin and the health-care function of the konjak are utilized, high-grade konjak fine frour is chosen, a modern production technique is adopted, moreover, a moderate amount of orange juice is added as flavour enhancer, and thereby the agar fruit jelly with the delicate fragrance and unique taste of the konjak is produced. An orange is acid in taste and cool in nature, and has the effects of tonifying the spleen and the stomach, arresting vomiting, dispelling the effect of alcohol and the like; fresh orange juice is rich in a variety of vitamins and mineral substances; since the agar fruit jelly is produced by utilizing the characteristics of high water-absorbent expansion rate and stickiness of the konjak glucomannan and the unique fragrance and sweetness of the orange juice, not only is the product soft, smooth and tasty, but also the size and quality of the jelly drops can be increased and the sweetness can be decreased, and thereby the produced low-sugar agar fruit jelly is suitable for patients with diabetes.

Description

technical field [0001] The invention relates to a candy, in particular to a konjac crystal candy, which belongs to the technical field of food processing. Background technique [0002] Candy is an indispensable protagonist food in people's daily food and festive activities. Traditional candy is mostly made of granulated sugar or granulated sugar, cocoa powder, cream, etc., and has a good taste. However, people are currently pursuing low-calorie, high-nutrition candies. Konjac is a perennial herbaceous plant of the genus Konjac in the family Araceae. Our country is very rich in konjac resources. The main component of konjac fine powder extracted from konjac bulbs is mannan, which has extremely high nutritional value. Konjac mannan is an indigestible low-calorie mixed sugar hemicellulose, which can prevent obesity, diabetes, constipation and other diseases. At present, the use of konjac flour to make candies is still blank in the market. Contents of the invention [0003] ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48A23G3/42
Inventor 鹿鸣
Owner 鹿鸣
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