Soft sweet with konjac and coconuts and preparation method of soft sweet

A technology of fudge and coconut, which is applied in the field of konjac coconut fudge and its preparation, can solve the problem of single taste and achieve better taste, improved organizational structure, unique good taste and flavor

Inactive Publication Date: 2015-05-20
HAINAN UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Konjac foods all use the main macromolecular polysaccharide in the konjac tissue - konjac grape mannan. At present, it is more common to use its characteristics of forming a gel when heated under alkaline conditions to form konjac coconut fudge, but The fudge made of konjac alone has a single taste, and konjac has a "fishy smell" that is unacceptable to ordinary people, which makes the fudge made of konjac turn away many consumers.

Method used

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  • Soft sweet with konjac and coconuts and preparation method of soft sweet
  • Soft sweet with konjac and coconuts and preparation method of soft sweet
  • Soft sweet with konjac and coconuts and preparation method of soft sweet

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0051] A kind of konjac coconut soft candy and preparation method thereof, the concrete steps of its method are:

[0052] a. Weigh 1 part of konjac powder, 4 parts of coconut powder, 0.3 part of agar powder, 0.1 part of xanthan gum, and 80 parts of water, mix the konjac powder with water, stir evenly, let stand for swelling for 8 hours, and add agar powder , heated at a constant temperature until the agar powder is completely dissolved, then add the melted xanthan gum, and mix evenly to obtain a mixed gum;

[0053] b. Boil the mixed gum evenly at 100°C for 5 minutes until the mixed gum becomes viscous, then mold the viscous mixed gum, and cool it at room temperature to obtain a molded soft candy;

[0054] c. Take out the cooled molded soft candy, dry it at a constant temperature of 45°C for 17 hours, and finally cut it into pieces and package it to obtain the finished product of konjac coconut soft candy. The color of konjac coconut soft candy is not only milky white, but also...

Embodiment 2

[0056] A kind of konjac coconut soft candy and preparation method thereof, the concrete steps of its method are:

[0057] a. Weigh 3.3 parts of konjac powder, 4.5 parts of coconut powder, 0.7 parts of agar powder, 2.0 parts of xanthan gum, and 90 parts of water, mix the konjac powder with water, stir well, let stand for swelling for 10 hours, and add agar powder , heated at a constant temperature until the agar powder is completely dissolved, then add the melted xanthan gum, and mix evenly to obtain a mixed gum;

[0058] b. Boil the mixed gum evenly at 105°C for 8 minutes until the mixed gum becomes viscous, then mold the viscous mixed gum, and cool it at room temperature to obtain a molded soft candy;

[0059] c. Take out the cooled molded soft candy, dry it at a constant temperature of 45°C for 17 hours, and finally cut it into pieces and package it to obtain the finished product of konjac coconut soft candy. The color of konjac coconut soft candy is not only milky white, bu...

Embodiment 3

[0061] A kind of konjac coconut soft candy and preparation method thereof, the concrete steps of its method are:

[0062] a, take by weighing 2.7 parts of konjac fine powder, 4.25 parts of coconut powder, 0.5 part of agar powder, 0.5 part of xanthan gum, and 85 parts of water, mix the konjac fine powder with water, stir and leave to swell for 9 hours, add agar powder , heated at a constant temperature until the agar powder is completely dissolved, then add the melted xanthan gum, and mix evenly to obtain a mixed gum;

[0063] b. Boil the mixed gum evenly at 102°C for 6 minutes until the mixed gum becomes viscous, then mold the viscous mixed gum and cool it at room temperature to obtain shaped soft candies;

[0064] c. Take out the cooled molded soft candy, dry it at a constant temperature of 45°C for 17 hours, and finally cut it into pieces and package it to obtain the finished product of konjac coconut soft candy. The color of konjac coconut soft candy is not only milky white...

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Abstract

The invention discloses a soft sweet with konjac and coconuts. The soft sweet is characterized by being prepared from the following components in parts by weight: konjac powder, coconut powder, agar powder, xanthan gum and water by adopting dissolving, decocting, molding and baking. The invention further discloses a preparation method of the soft sweet with the konjac and the coconuts. The method comprises the following steps: a mixing various components, namely weighing the components, mixing konjac powder with water, standing, swelling, adding agar powder, heating at a constant temperature until dissolving, and adding thawed xanthan gum to obtain mixed gum; b decocting and reversing a mold, namely decocting the mixed gum until the gum is sticky, carrying out reverse mold molding on the sticky mixed gum to form the soft sweet; and c drying. According to the soft sweet with the konjac and the coconuts and the preparation method of the soft sweet, through a reasonable mixing ratio, the fishy smell of konjac refined powder can be weakened by the added coconut powder; meanwhile, the flavor of the konjac is not covered, so that the soft sweet which is suitable for the tastes of multiple consumers and is relatively good in taste is developed.

Description

technical field [0001] The invention belongs to the technical field of soft candy preparation, and in particular relates to a konjac coconut soft candy and a preparation method thereof. Background technique [0002] Fudge is a candy with a high moisture content, which is soft, elastic and tough. Some are sticky and some are brittle. There are transparent and translucent and opaque. The water content in the soft candy is from 7% to 24%, and the reducing sugar is 20% to 40%. The shape is rectangular or irregular. The characteristic of soft candy is that it contains different kinds of colloids, which make the sugar body have gel properties, so it is also called gel candy. Gummies are named after the jelly used. Such as starch jelly, agar jelly, gelatin jelly and so on. Konjac foods all use the main macromolecular polysaccharide in the konjac tissue - konjac grape mannan. At present, it is more common to use its characteristics of forming a gel when heated under alkaline c...

Claims

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Application Information

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IPC IPC(8): A23G3/48
Inventor 张伟敏魏静
Owner HAINAN UNIVERSITY
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