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Black date fudge and preparation method thereof

A technology of black dates and soft candies, which is applied in confectionery, confectionery industry, food science and other directions, can solve the problems of difficult to carry and inconvenient to eat pulp products, and achieves improved thermal characteristics and mechanical properties, easy to carry, and overcome mechanical problems. poor performance

Inactive Publication Date: 2014-05-14
钟跃平
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are few health foods mainly made of black dates in the market. CN102461812A has developed a kind of black date health care slurry product, but the slurry product is not easy to carry, and it is inconvenient to eat

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Prune jelly candy consists of the following components by weight:

[0030] 90 servings of black dates

[0031] Konjac powder 0.4 parts

[0032] k-carat 0.4 parts

[0033] 0.35 parts of citric acid

[0034] appropriate amount of water;

[0035] The preparation method of jujube jelly candy comprises the following steps:

[0036] (1) Preparation of jujube juice: Take the jujube, remove the stalks, wash it, put it in a container, add water with 1 times the volume of the jujube and soak it for 10 hours, then mash it directly into a paste, add 2 times the volume of water to dilute, filter, Remove the residue to get the jujube juice, set aside;

[0037] (2) Preparation of konjac glucomannan mixed gel: Dissolve konjac fine powder and k-carat in water, stir with a constant temperature magnetic stirrer at 90r / min for 5min, and let it stand for swelling at 30°C for 40min to obtain Konjac glucomannan mixed gel, set aside;

[0038] (3) Boiling: After mixing the black date jui...

Embodiment 2

[0042] Prune jelly candy consists of the following components by weight:

[0043] 100 parts black dates

[0044] Konjac powder 0.6 part

[0045] k-carat 0.6 parts

[0046] 0.45 parts of citric acid

[0047] appropriate amount of water;

[0048] The preparation method of jujube jelly candy comprises the following steps:

[0049] (1) Preparation of jujube juice: take the jujube, remove the stalks, wash it, put it in a container, add water twice the volume of the jujube, soak for 5 hours, then mash it directly into a paste, then add water twice the volume to dilute, filter, Remove the residue to get the jujube juice, set aside;

[0050] (2) Preparation of konjac glucomannan mixed gel: Dissolve konjac fine powder and k-carat in water, stir with a constant temperature magnetic stirrer at 100r / min for 5min, and let it stand for swelling at 40°C for 30min to obtain Konjac glucomannan mixed gel, set aside;

[0051] (3) Boiling: After mixing the black date juice in step (1) and ...

Embodiment 3

[0055] Prune jelly candy consists of the following components by weight:

[0056] 95 servings of black dates

[0057] Konjac powder 0.5 parts

[0058] k-carat 0.5 parts

[0059] 0.4 parts of citric acid

[0060] appropriate amount of water;

[0061] The preparation method of jujube jelly candy comprises the following steps:

[0062] (1) Preparation of jujube juice: Take the jujube, remove the stalks, wash it, put it in a container, add water twice the volume of the jujube and soak for 5 hours, then mash it directly into a paste, then add 1 times the volume of water to dilute, filter, Remove the residue to get the jujube juice, set aside;

[0063] (2) Preparation of konjac glucomannan mixed gel: Dissolve konjac fine powder and k-carat in water, stir with a constant temperature magnetic stirrer at 95r / min for 6min, and let it stand for swelling at 35°C for 35min to obtain Konjac glucomannan mixed gel, set aside;

[0064] (3) Boiling: After mixing the black date juice in s...

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Abstract

The invention relates to black date fudge and a preparation method thereof, and belongs to the technical field of production of functional food. The black date fudge consists of 90-100 parts of black date, 0.4-0.6 part of konjac powder, 0.4-0.6 part of k-carrageenan, 0.3-0.45 part of citric acid and an appropriate amount of water. The preparation method specifically comprises the five steps of preparation of black date juice, preparation of konjac glucomannan mixed gel, boiling, condensation forming and drying. The black date fudge prepared through the method is sweet and tasty, nutrient-rich and convenient to carry, and has the effects of replenishing blood, resisting fatigue and relaxing bowel.

Description

technical field [0001] The invention relates to a black date jelly candy, in particular to a black date jelly candy with the aroma of black dates, which is rich in nutrition, sweet and delicious, and a preparation method thereof, which belongs to the technical field of soft candy food production. Background technique [0002] At present, with the acceleration of the pace of life, people's life pressure is also increasing, and it is inevitable that there will be nutritional deficiencies, especially for young or middle-aged women, iron deficiency in the body due to diet or other reasons, resulting in anemia, oxygen supply in the body Insufficiency will cause fatigue, and various discomfort symptoms will appear after intestinal toxins produced by constipation caused by gastrointestinal discomfort are absorbed by the intestinal wall. Therefore, for young or middle-aged women, design a kind of food that is convenient to eat and has a good taste. [0003] The scientific name ...

Claims

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Application Information

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