Pawpaw and konjak healthcare jelly and making method thereof
A technology of papaya and konjac, which is applied in food preparation, application, food science, etc., can solve the problems of few flowers and colors, limited health care functions, and low nutritional value of jelly, and achieve great research value, reduce the chance of disease, and promote gastrointestinal tract. effect of digestion
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[0009] A kind of papaya konjac health jelly, according to making 100 g jelly, its formula is: konjac fine powder 0.45g, carrageenan 0.3g, agar 0.4g, papaya fruit juice 15g, sucrose 5g, citric acid 0.05g, calcium lactate 0.10g, chlorine Potassium chloride 0.05g, water 78.65g.
[0010] Preparation:
[0011] Weigh 0.45g of konjac fine powder, 0.3g of carrageenan, and 0.4g of agar, add 0.10g of calcium lactate and 0.05g of potassium chloride, and finally add 78.65g of water, boil the glue at 78°C for 12 minutes, add 15g of squeezed fruit juice, and Adjust the sugar-acid ratio, add 0.05g of citric acid and 5g of sucrose, stir evenly, leave to cool at room temperature, fill, sterilize, and become a finished product after cooling.
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