Konjak QQ candy and preparation method thereof

Abstract

The invention relates to a konjak QQ candy and a preparation method thereof. The preparation method of the konjak QQ candy comprises the steps of preparing sugar mixed liquid, preparing konjak glucomannan sol, adding juice and degassing and preparing the konjak QQ candy. The konjak glucomannan used by the preparation method contains a great amount of dietary fibers, the calorific value is low, and the product has the efficacies of loosing weight, reducing blood sugar and the like and complies with the heath concept of modern people; by using the konjak glucomannan to compound with carrageenan, high-strength compound gel can be obtained, the product has enough chewing strength and the requirements of consumers are satisfied; and in the entire production process, by using the juice to adjust the color without adding any pigment, the color of the finished products is even and the environmental protection concept of the modern people is satisfied. In the konjak QQ candy disclosed by the invention, since the low-calorie high-molecular konjak glucomannan is used as the main raw material, the existing process formula which uses gelatin and pectin as the main raw material is changed, the used amount of high-calorie raw materials is reduced and the healthcare value of the product is improved.

Description

technical field [0001] The invention relates to a snack food and a preparation method thereof, in particular to a konjac QQ candy and a preparation method thereof. Background technique [0002] At present, there are more and more types of food, and QQ candy is a popular snack food. QQ candy is popular in the current food consumption market and has become one of the favorite foods of people, especially teenagers. However, there are still relatively few QQ candies that are truly green and safe and meet consumer requirements. [0003] "Guangzhou Food Industry Science and Technology" No. 4, 2004 Guo Weiqiang's article "QQ sugar production technology" researched the production process of QQ sugar, the main components are gelatin (10% ~ 12%), maltose syrup (38%), maltose paste Essence (10%), concentrated fruit juice (2% to 5%), temptation red, bright blue, etc. Key production steps: Soak for 4-8 hours with a mass ratio of glue to water of 1:2 → add sugar to 30% water and heat, a...

AI Technical Summary

Problems solved by technology

However, the added kelp obviously affects the color and quality of QQ sugar, and the high content of mung bean starch weakens the synergy between food gums and ultimately affects the taste

[0005] The currently commercially available QQ sugar mainly uses gelatin, pectin and other food glues to compound to obtain a gel. However, these raw materials not only do not have health care functions, but may even easily lead to obesity. At the same time, they do not conform to the concept of health care for consumers.