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Konjak soft candy and preparation method thereof

A kind of soft candy, konjac technology, applied in confectionery, confectionery industry, food science and other directions, to achieve the effect of good chewability

Active Publication Date: 2014-03-19
广东佰津利昇生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002]The soft candy has a unique chewiness and is deeply loved by consumers. However, the existing soft candy is easy to stick to the teeth and affects the taste. The present invention improves it

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] A konjac soft candy, containing 40% konjac powder, 30% carrageenan, 5% lotus root powder, 0.1% citric acid, 0.2% sodium citrate, 30% white sugar, 0.05% pigment, and 0.1% food flavor, all by weight Compare.

[0016] A preparation method of konjac jelly, the steps are as follows:

[0017] (1) Add lotus root starch to konjac powder, add water to dissolve and stir continuously at high speed for 2 hours, then let it stand for 1 hour to fully swell to obtain konjac gum solution;

[0018] (2) Add carrageenan to the above konjac gum solution, heat at 75°C, and keep stirring to make it fully mixed;

[0019] (3) Add white granulated sugar and raise the temperature to 100°C, boil the sugar for 20 minutes to make the dry matter content reach 80%, add citric acid, sodium citrate, pigment and flavor after cooling down, stir until it forms a gel, and mold it;

[0020] (4) Dry the molded soft candy at 55°C, and obtain the finished product after cooling.

Embodiment 2

[0022] A konjac soft candy, containing 45% konjac powder, 25% carrageenan, 8% lotus root starch, 0.2% citric acid, 0.3% sodium citrate, 30% white sugar, 0.08% pigment, and 0.08% food flavor, all by weight Compare.

[0023] A preparation method of konjac jelly, the steps are as follows:

[0024] (1) Add lotus root starch to konjac powder, add water to dissolve and stir continuously at high speed for 2 hours, then let it stand for 1 hour to fully swell to obtain konjac gum solution;

[0025] (2) Add carrageenan to the above konjac gum solution, heat at 75°C, and keep stirring to make it fully mixed;

[0026] (3) Add white granulated sugar and raise the temperature to 103°C, boil the sugar for 20 minutes to make the dry matter content reach 80%, add citric acid, sodium citrate, pigment and flavor after cooling down, stir until it forms a gel, and mold it;

[0027] (4) Dry the molded soft candy at 55°C, and obtain the finished product after cooling.

Embodiment 3

[0029] A konjac soft candy, containing 50% konjac powder, 20% carrageenan, 10% lotus root powder, 0.5% citric acid, 0.5% sodium citrate, 20% white sugar, 0.1% pigment, and 0.08% food flavor, all by weight Compare.

[0030] A preparation method of konjac jelly, the steps are as follows:

[0031] (1) Add lotus root starch to konjac powder, add water to dissolve and stir continuously at high speed for 2 hours, then let it stand for 1 hour to fully swell to obtain konjac gum solution;

[0032] (2) Add carrageenan to the above konjac gum solution, heat at 75°C, and keep stirring to make it fully mixed;

[0033] (3) Add white granulated sugar and raise the temperature to 105°C, boil the sugar for 20 minutes to make the dry matter content reach 80%, add citric acid, sodium citrate, pigment and flavor after cooling down, stir until it forms a gel, and mold it;

[0034] (4) Dry the molded soft candy at 55°C, and obtain the finished product after cooling.

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PUM

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Abstract

The invention provides a non-sticky soft candy with good chewiness and a preparation method thereof. The soft candy comprises following components by weight: 40%-50% fine konjak flour, 20%-30% of carrageenan, 5%-10% of lotus root starch, 0.1%-0.5% of citric acid, 0.1%-0.5% of sodium citrate, 20%-30% of white granulated sugar, 0.05%-0.1% of a pigment and 0.05%-0.1% of edible essence.

Description

[0001] technical field [0002] The invention relates to a soft candy and a manufacturing process thereof, belonging to the field of food processing. [0003] technical background [0004] The soft candy has unique chewability and is deeply loved by consumers. However, the existing soft candy is easy to stick to the teeth and affects the mouthfeel. The invention improves it. Contents of the invention [0005] The object of the present invention is to provide a non-sticky soft candy and a preparation method thereof. [0006] In order to achieve the above object, a kind of konjac soft candy of the present invention contains 40%-50% of konjac fine powder, 20%-30% of carrageenan, 5%-10% of lotus root starch, 0.1%-0.5% of citric acid, sodium citrate 0.1%-0.5%, white granulated sugar 20%-30%, pigment 0.05%-0.1%, food flavor 0.05%-0.1%, all by weight. [0007] A kind of preparation method of konjac soft candy of the present invention, the steps are as follows: [0008] (1) Add...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/36A23G3/48
Inventor 苏建丽
Owner 广东佰津利昇生物科技有限公司