A kind of sugar-free kimchi jelly jelly and preparation method thereof

A technology for gel fudge and kimchi, which is applied in the direction of confectionery, confectionery industry, and the function of food ingredients, etc., can solve the problems of nutritional health deficiency, single function, obesity, etc., and achieves maintenance of intestinal health, uniform tissue structure, Soft tissue effect

Active Publication Date: 2020-04-07
SICHUAN ACAD OF FOOD & FERMENTATION INDS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although soft candies are very popular among consumers, the main commercially available soft candies (such as QQ candy and gummy candy) usually only meet people’s external needs for taste and texture, and their functions are relatively single
It can also lead to obesity and dental caries, and there are certain nutritional and health deficiencies

Method used

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  • A kind of sugar-free kimchi jelly jelly and preparation method thereof
  • A kind of sugar-free kimchi jelly jelly and preparation method thereof
  • A kind of sugar-free kimchi jelly jelly and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] 1) Making Kimchi Sauce

[0034] Select fermented and good-flavored Sichuan pickles, chop them into 1cm*1cm granules, put them in a tissue grinder for 3 minutes, take them out, and grind them through a colloidal mill until they are homogenized to obtain kimchi sauce for later use; fermented mature and good-flavored Sichuan pickles Has the following characteristics:

[0035]

[0036] 2) Preparation of sol solution

[0037] Kappa-carrageenan 7g, iota-carrageenan 3g, KCl5g, CaCl 2 Mix 3g of high-ester slow-setting pectin with 1g of high-ester slow-setting pectin to obtain soft sugar powder. Mix soft sugar powder with 70g of polydextrose, then slowly put the mixed raw materials into 180g of water, and turn on the high-speed stirrer at a speed of 800r / min, so that the soft sugar powder is completely dissolved in water and becomes a sol for later use;

[0038] 3) Syrup preparation

[0039] Weigh 460g maltitol syrup, 220g xylitol, and 3g sodium citrate into a sugar pot, ...

Embodiment 2

[0047] 1) Making Kimchi Sauce

[0048] Select fermented and good-flavored Sichuan pickles, chop them into 1cm*1cm granules, put them in a tissue grinder for 3 minutes, take them out, and grind them through a colloidal mill until they are homogenized to obtain kimchi sauce for later use; fermented mature and good-flavored Sichuan pickles Has the following characteristics:

[0049]

[0050] 2) Preparation of sol solution

[0051] Kappa-carrageenan 5g, iota-carrageenan 4g, KCl7g, CaCl 2 Mix 2g of high-ester slow-setting pectin with 2g of high-ester slow-setting pectin to obtain soft sugar powder. Mix the soft sugar powder with 60g of polydextrose, then slowly put the mixed raw materials into 200g of water, and turn on the high-speed mixer. The speed is 800r / min, so that the soft sugar powder is completely dissolved in water and becomes a sol for later use;

[0052] 3) Syrup preparation

[0053] Weigh 500g maltitol syrup, 200g xylitol, and 4g sodium citrate into a sugar pot, ...

Embodiment 3

[0061] 1) Making Kimchi Sauce

[0062] Select fermented and good-flavored Sichuan pickles, chop them into 1cm*1cm granules, put them in a tissue grinder for 3 minutes, take them out, and grind them through a colloidal mill until they are homogenized to obtain kimchi sauce for later use; fermented mature and good-flavored Sichuan pickles Has the following characteristics:

[0063]

[0064] 2) Preparation of sol solution

[0065] Kappa-carrageenan 10g, iota-carrageenan 5g, KCl8g, CaCl 2 Mix 4g of high-ester slow-setting pectin with 3g to obtain soft sugar powder. Mix the soft sugar powder with 100g of polydextrose, then slowly put the mixed raw materials into 250g of water, and turn on the high-speed mixer. The speed is 800r / min, so that the soft sugar powder is completely dissolved in water and becomes a sol for later use;

[0066] 3) Syrup preparation

[0067] Weigh 600g of maltitol syrup, 300g of xylitol, and 5g of sodium citrate into a sugar pot, stir and heat to 112°...

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Abstract

The invention belongs to the field of foods, and particularly relates to sugarless pickled vegetable gel soft sweets and a making method thereof. The sugarless pickled vegetable gel soft sweets comprise the following raw materials in parts by weight: 1-10 parts of k-carrageenin, 1-10 parts of l-carrageenin, 1-10 parts of KCl, 1-10 parts of CaCl2, 1-5 parts of high-ester slow-setting type pectin, 10-100 parts of a pickled vegetable sauce, 10-100 parts of polydextrose, 100-500 parts of water, 10-500 parts of maltitol syrup with Brix being equal to 75%, 100-500 parts of xylitol, 1-10 parts of sodium citrate and 1-20 parts of buffering lactic acid. According to the sugarless pickled vegetable gel soft sweets and the making method thereof disclosed by the invention, pickled vegetables are used for making the soft sweets for the first time, so that the made soft sweets not only have the flavor of the pickled vegetables but also have definite viable bacteria and metabolism products. The sugarless gel soft sweets made by a formula disclosed by the invention are soft in tissue, good in elasticity, good in chewing mouth feel, uniform in tissue structure and good in transparency.

Description

technical field [0001] The invention belongs to the field of food, especially the field of kimchi development in the food equipment industry, and specifically relates to a sugar-free kimchi jelly jelly and a preparation method thereof. Background technique [0002] It is estimated that in 2005, the world's per capita annual consumption of candy was 3Kg, of which the per capita annual consumption of Chinese people was about 0.7kg. At present, the scale of China's candy market is nearly 70 billion. As a sub-category, the sales of jelly candy account for about a quarter of the candy market, with an annual growth rate of 8%, which has a broad market space. Although jelly candies are very popular among consumers, the main commercially available jelly candies (such as QQ candy and gummy candy) usually only meet people's external needs for taste and texture, and have a single function. It can also cause obesity and dental caries, and there are certain nutritional and health defect...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23G3/48A23G3/36A23G3/42
CPCA23G3/364A23G3/42A23G3/48A23V2002/00A23V2200/30A23V2200/328A23V2200/332A23V2200/32
Inventor 陈相杰李恒张其圣黄静
Owner SICHUAN ACAD OF FOOD & FERMENTATION INDS
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