Donkey-hide gelatin and inulin soft sweets and preparation method therefor
A technology of inulin and donkey-hide gelatin, applied in the direction of confectionery, confectionery industry, food science, etc., can solve the problems of high anger, bad, slow melting speed, etc., to achieve the effect of convenient consumption
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Embodiment 1
[0047] Add 60g of inulin to 120g of purified water, dissolve and filter at 80°C, then raise the temperature to 90°C for further dissolution until clarified for later use. Soak 5g of agar in 500g of hot water at 85°C for 0.6h, and then further dissolve at 90°C until clarified. Add 3g of donkey-hide gelatin solution into 6g of purified water, and dissolve until clear at 40°C for later use. Add 10g of xylitol to 15g of purified water and dissolve it completely for later use. Boil the inulin solution to a water content of 23 wt%, then add the donkey-hide gelatin solution and the xylitol solution while stirring, and vigorously stir at 100° C. for 10 minutes after the addition. Dissolve 3 g of citric acid in 6 g of water, add it when the sugar solution is cooled to 80°C, and control the pH at 4.5. Add the heated and dissolved agar solution into the sugar body, continue to boil the sugar at 100°C, until the water content of the solution is 22.4wt%, then cool the sugar solution to 8...
Embodiment 2
[0049]Add 16g of inulin to 8g of purified water, dissolve and filter at 78°C, then raise the temperature to 90°C for further dissolution until clarified for later use. Soak 8g of carrageenan in 300g of hot water at 90°C for 0.8h, and then further dissolve at 90°C until clarified. Add 24g of donkey-hide gelatin solution into 48g of purified water, and dissolve until clear at 35°C for later use. Add 8g of maltose to 10g of purified water and dissolve completely for later use. Boil the inulin solution to a water content of 25 wt%, then add the donkey-hide gelatin solution and maltose solution while stirring, and vigorously stir at 90° C. for 12 minutes after the addition. Dissolve 0.8g of tartaric acid in 8g of water, add it when the sugar solution is cooled to 85°C, and control the pH at 4.0. Add the heated and dissolved carrageenan solution into the sugar body, continue to boil the sugar at 90°C until the water content of the solution is 24.5wt%, then cool the sugar solution ...
Embodiment 3
[0051] Add 40g of inulin to 80g of purified water, dissolve and filter at 75°C, then raise the temperature to 90°C for further dissolution until clarified for later use. Soak 16g of gelatin in 1600g of hot water at 80°C for 1.2h, and then further dissolve at 90°C until clarified. Add 48g of donkey-hide gelatin solution into 48g of purified water, and dissolve until clear at 45°C for later use. Add 56g of isomaltose to 60g of purified water and dissolve completely for later use. Boil the inulin solution to a water content of 28 wt%, then add the donkey-hide gelatin solution and isomaltose solution while stirring, and vigorously stir at 105° C. for 15 minutes after the addition. Dissolve 5.6g of malic acid in 20g of water, add it when the sugar solution is cooled to 90°C, and control the pH at 5.0. Add the heated and dissolved gelatin solution into the sugar body, continue to boil the sugar at 105°C until the water content of the solution is 25wt%, then cool the sugar solution...
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