Konjak-kudzu vine root soft candy and preparation method thereof
A technology of soft candy and konjac, which is applied in confectionery, confectionary industry, food science, etc., to achieve the effect of improving flavor and nutritional value and good chewiness
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Embodiment 1
[0015] A kind of konjac kudzu root soft candy, containing 20 parts of konjac fine powder, 10 parts of carrageenan, 30 parts of kudzu powder, 0.1 part of citric acid, 0.3 part of sodium citrate, 20 parts of white sugar, 0.05 part of pigment, 0.06 part of food flavor, all is parts by weight.
[0016] A preparation method of konjac kudzu root jelly, the steps are as follows:
[0017] (1) Add pueraria root powder 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 ...
Embodiment 2
[0022] A konjac kudzu root soft candy, containing 20 parts of konjac fine powder, 20 parts of carrageenan, 40 parts of kudzu root powder, 0.2 parts of citric acid, 0.3 parts of sodium citrate, 25 parts of white sugar, 0.06 parts of pigment, and 0.08 parts of edible essence. is parts by weight.
[0023] A preparation method of konjac kudzu root jelly, the steps are as follows:
[0024] (1) Add pueraria root powder 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 s...
Embodiment 3
[0029] A konjac kudzu root soft candy, containing 30 parts of konjac fine powder, 10 parts of carrageenan, 30 parts of kudzu root powder, 0.5 parts of citric acid, 0.2 parts of sodium citrate, 30 parts of white sugar, 0.1 part of pigment, 0.1 part of food flavor, all is parts by weight.
[0030] A preparation method of konjac kudzu root jelly, the steps are as follows:
[0031] (1) Add pueraria root powder 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] The molded soft candy is dr...
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