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Konjac glucomannan cotton candy and preparation method thereof

A technology of konjac glucomannan and marshmallow, which is applied in confectionery, confectionery industry, and sugar-containing food ingredients, etc., can solve the problems of insufficient toughness of fancy marshmallows, unfitness for diabetics, and high sugar content, and achieve Unique flavor and nutritional value, improve immunity, delicate and soft taste

Inactive Publication Date: 2016-06-29
FUJIAN AGRI & FORESTRY UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the fancy marshmallow lacks toughness, sweet and greasy taste, and the sugar content is too high. Diabetics should not eat it.

Method used

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  • Konjac glucomannan cotton candy and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Embodiment 1, a kind of preparation method of konjac glucomannan marshmallow

[0022] A preparation method of konjac glucomannan marshmallow, comprising the following steps:

[0023] (1) Preparation of ginger soup: Take 100 parts of ginger and wash with water according to parts by weight, add 300 parts of pure water, boil in a steamer for 30 minutes, set aside;

[0024] (2) Preparation of syrup: Weigh 150 parts of glucose and 100 parts of honey, add 300 parts of ginger soup in step (1), boil in a pot, turn to low heat, stir and boil for 20 minutes, cool for later use;

[0025] (3) Preparation of konjac glucomannan sol: take another 400 parts of pure water and heat to 45°C, add 4 parts of konjac glucomannan while stirring, mix well and keep at 45°C for 20min to obtain konjac glucomannan Sol;

[0026] (4) Preparation of gelatinized starch: Take 800 parts of wheat starch, spread it on a baking tray, bake at 80°C for 6 minutes, and set aside;

[0027] (5) Mixing: Mix the...

Embodiment 2

[0030] Embodiment 2, a kind of preparation method of konjac glucomannan marshmallow

[0031] A preparation method of konjac glucomannan marshmallow, comprising the following steps:

[0032] (1) Preparation of ginger soup: according to parts by weight, take 150 parts of ginger, wash with water, add 350 parts of pure water, boil in a steamer for 35 minutes, set aside;

[0033] (2) Preparation of syrup: Weigh 180 parts of glucose and 120 parts of honey, add 350 parts of ginger soup in step (1), boil in a pot, turn to low heat, stir and cook for 25 minutes, cool to room temperature, and set aside ;

[0034] (3) Preparation of konjac glucomannan sol: take another 450 parts of pure water and heat to 50°C, add 5 parts of konjac glucomannan while stirring, mix well and keep at 50°C for 25min to obtain konjac glucomannan Sol;

[0035] (4) Preparation of gelatinized starch: Take 900 parts of wheat starch, spread it on a baking tray, bake at 90°C for 7 minutes, and set aside;

[0036...

Embodiment 3

[0039] Embodiment 3, a kind of preparation method of konjac glucomannan marshmallow

[0040] A preparation method of konjac glucomannan marshmallow, comprising the following steps:

[0041] (1) Preparation of ginger soup: Take 200 parts of ginger and wash them with water according to parts by weight, add 400 parts of pure water, boil in a steamer for 40 minutes, and set aside;

[0042] (2) Preparation of syrup: Weigh 200 parts of glucose and 150 parts of honey, add 400 parts of ginger soup in step (1), boil in a pot, turn to low heat, stir and cook for 30 minutes, cool to room temperature, and set aside ;

[0043](3) Preparation of konjac glucomannan sol: take another 500 parts of pure water and heat to 60°C, add 4.5 parts of konjac glucomannan while stirring, mix well and keep at 60°C for 30 minutes to obtain konjac glucomannan Sol;

[0044] (4) Preparation of gelatinized starch: Take 1,000 parts of wheat starch and spread it on a baking tray, bake at 100°C for 8 minutes, ...

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Abstract

The present invention relates to a konjac glucomannan cotton candy and a preparation method thereof. The preparation method of the konjac glucomannan cotton candy consists of the following steps: ginger soup preparing, syrup preparing, konjac glucomannan sol preparing, gelatinized starch preparing, mixing, baking, shaping, sterilizing and packaging. The konjac glucomannan and wheat starch are used as carriers, effective rose and haw ingredients are added, so that the products have advantages of the konjac glucomannan, also have a unique flavor and nutritional value, are resilient and elastic, and soft and delicate in taste, and have effects of strengthening the stomach and promoting digestion, and beautifying features and nourishing skin. The konjac glucomannan cotton candy enables the food to be better in flavor and taste, and beautiful in color and luster, at the same time, also has a nourishing effect on human intestines and stomach, and is a snack food which is delicious and tasty, healthy and safe, green and environmentally protective, and simple and convenient.

Description

technical field [0001] The invention relates to a snack food and a preparation method thereof, in particular to a konjac glucomannan marshmallow and a preparation method thereof. Background technique [0002] Cotton candy is a kind of soft candy on the market, loose and porous, with a certain degree of elasticity and toughness. It is named for its similar taste and texture to cotton. Fluffy and soft, with colorful colors and different shapes, take a light sip, and it melts sweetly in your mouth, with a taste of happiness. Marshmallow can control people's temper, provide energy for the human body, maintain the normal function of the nervous system and heart, make fat metabolize normally, prevent acidosis at the same time, and protect the body from damage. After continuous improvement and research and development, it has become a very popular fashion snack today. Nowadays, marshmallows are mainly divided into two types: one is soft candy sold in supermarkets, and the other i...

Claims

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Application Information

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IPC IPC(8): A23G3/42A23G3/48
CPCA23G3/42A23G3/48A23V2002/00A23V2200/32A23V2200/318A23V2250/61A23V2250/5118
Inventor 庞杰谭小丹王淑娜陈涵黄荣勋王敏
Owner FUJIAN AGRI & FORESTRY UNIV
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