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Preparation method of sea-cucumber-gel soft sweets
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A technology of jelly candy and sea cucumber, applied in confectionary, confectionary industry, food science, etc., can solve the problems of high cost, small audience, complex extraction process, etc., and achieve the effect of not easy to crystallize, rich in nutrition, and good elasticity
Inactive Publication Date: 2018-02-16
江苏晶王新材料科技有限公司
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Summary
Abstract
Description
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Application Information
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Problems solved by technology
The extracted sea cucumber polysaccharide prepared by the above method has complex extraction process, high cost, small audience, inconvenient marketing, and poor taste in consumer feedback
Method used
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Embodiment 1
[0020] A preparation method of sea cucumber gel jelly, comprising the following steps:
[0021] (1) Raw materials: 40 parts of sea cucumber powder, 40 parts of konjac powder, 20 parts of banana powder, 5 parts of lotus root starch, 10 parts of Panax notoginseng powder, 10 parts of honey, 1 part of edible KCL, 10 parts of chocolate, 100 parts of milk, 1 part of gelatin 1 part, 1 part of thickener, 1 part of erythritol, 1 part of food gradepullulan;
[0022] (2) Add banana powder, lotus root powder, and Panax notoginseng powder to the milk, stir continuously at high speed for 30 minutes, and then let it stand for 1 hour to fully swell to obtain a milk mixture;
[0023] (3) Add konjac powder and sea cucumber powder to the milk mixture, heat at 40 degrees Celsius, and keep stirring to make it fully mixed;
[0028] A preparation method of sea cucumber gel jelly, comprising the following steps:
[0029] (1) Raw materials: 43 parts of sea cucumber powder, 45 parts of konjac powder, 28 parts of banana powder, 7 parts of lotus root starch, 17 parts of Panax notoginseng powder, 13 parts of honey, 2 parts of edible KCL, 17 parts of chocolate, 111 parts of milk, 3 parts of gelatin part, 2 parts of thickener, 1.6 parts of erythritol, 8 parts of food gradepullulan;
[0030] (2) Add banana powder, lotus root powder and panax notoginseng powder to the milk, stir continuously at high speed for 48 minutes, and then let it stand for 1 hour to fully swell to obtain a milk mixture;
[0031] (3) Add konjac powder and sea cucumber powder to the milk mixture, heat it at 46 degrees Celsius, and keep stirring to make it fully mixed;
[0032] (4) Then add honey and chocolate and heat up to 100°C, heat for 13 minutes, then add edible KCL, gelatin, thickener, erythritol, food-grade pullulan after cooli...
Embodiment 3
[0036] A preparation method of sea cucumber gel jelly, comprising the following steps:
[0037] (1) Raw materials: 50 parts of sea cucumber powder, 50 parts of konjac powder, 30 parts of banana powder, 10 parts of lotus root starch, 20 parts of Panax notoginseng powder, 20 parts of honey, 5 parts of edible KCL, 20 parts of chocolate, 120 parts of milk, 5 parts of gelatin 3 parts, 3 parts of thickener, 3 parts of erythritol, 10 parts of food grade pullulan;
[0038] (2) Add banana powder, lotus root powder and panax notoginseng powder to the milk, stir continuously at high speed for 60 minutes, and then let it stand for 1 hour to fully swell to obtain a milk mixture;
[0039] (3) Add konjac powder and sea cucumber powder to the milk mixture, heat it at 50 degrees Celsius, and keep stirring to make it fully mixed;
[0040] (4) Then add honey and chocolate and heat up to 105°C, heat for 15 minutes, then add edible KCL, gelatin, thickener, erythritol, food grade pullulan after co...
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Abstract
The invention discloses a preparation method of sea-cucumber-gel soft sweets. The preparation method of the sea-cucumber-gel soft sweets comprises the following steps: (1), preparing raw materials, including 40-50 parts of sea cucumberpowder, 40-50 parts of refined konjac powder, 20-30 parts of banana powder, 5-10 parts of lotus root starch, 10-20 parts of pseudo-ginsengpowder, 10-20 parts of honey, 1-5 parts of edible KCL, 10-20 parts of chocolate, 100-120 parts of milk, 1-5 parts of gelatin, 1-3 parts of a thickening agent, 1-3 parts of erythritol, and 1-10 parts of food-grade Pullulan; (2), adding the banana powder, the lotus root starch and the pseudo-ginseng powder into the milk, and carrying out stirring so as to obtain a mixed milk solution; (3), adding the refined konjac powder and the sea cucumber powder, carrying out heating, and carrying out continuous stirring so as to obtain a fully mixed mixture; (4), adding the honey and the chocolate, carrying out heating, carrying out cooling until the temperature of the mixture is lowered to room temperature, adding remaining raw materials, and carrying out stirring until gel is formed; (5), pouring the gel into a vacuum jar, and carrying out vacuum degassing until the liquid material is transparent and free of bubbles so as to obtain a mixed liquid material; and (6), pouring the liquid material into moulds so as to carry out shaping. The sea-cucumber-gel soft sweets prepared by the preparation method are a nutritional food which is scientific, nutritious, economical and affordable; moreover, the sea-cucumber-gel soft sweets are convenient to process. Being used, the sea-cucumber-gel soft sweets can be eaten after outer packages are opened; moreover, the sea-cucumber-gel soft sweets are good in color, aroma and taste.
Description
technical field [0001] The invention relates to a food processing method, in particular to a preparation method of sea cucumber gel jelly. Background technique [0002] Sea cucumber is a rare and precious sea product, and it is also a good product for health care and nourishment. Studies have found that sea cucumber has functional factors such as immune regulation and anti-cancer effects. The water and viscera in the abdomen are then boiled with water to further dehydrate the body wall for subsequent processing and drying. [0003] The Chinese invention patent with the publication date of July 23, 2014 and publication number CN 103936874 A discloses a method for extracting sea cucumber polysaccharides from sea cucumber boiled juice, which includes the following steps: a. filter the membrane, carry out ultra-microfiltration to the collected sea cucumber boiled juice, and add distilled water or pure water to it; 18-20% tannin solution, the addition amount is 2-10% of the vol...
Claims
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Application Information
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