Jelly containing amorphophalms konjac powder and preparation method thereof
A technology of konjac powder and jelly, which is applied in the field of food processing, can solve the problems of poor taste, hardness, indigestion, and high heat energy in jelly storage, and achieve the effects of promoting gastrointestinal motility, moderate hardness and increasing taste.
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Embodiment 1
[0022] The present embodiment provides a kind of preparation method of original flavor jelly, it comprises the following steps:
[0023] S1) Dissolve 0.3g of potassium chloride with a small amount of hot purified water, and add the pure aqueous solution of potassium chloride into the heat preservation container; after mixing 100g of konjac powder and purified water, use a rubber mill to grind the konjac powder to obtain the konjac powder glue Add the konjac powder glue into the heat preservation container, mix it and keep it warm at 85°C for 70 minutes to get 1kg jelly colloid, and cut the jelly colloid into uniform granules;
[0024] S2) Dissolve 0.5g of sodium bisulfite and 55g of sodium carbonate in hot purified water to make 1L of soaking solution, the pH of the soaking solution is greater than or equal to 11;
[0025] S3) Add 650g fructose syrup and pure water to the cooking vessel, and keep it warm for 10 minutes after boiling; after the heat preservation is over, cool i...
Embodiment 2
[0030] The present embodiment provides a kind of preparation method of lychee flavor jelly, it comprises the following steps:
[0031] S1) Dissolve 0.35g of potassium chloride and 0.1g of lychee essence with a small amount of hot purified water, and add the pure aqueous solution of potassium chloride and lychee essence into the heat preservation container; after mixing 130g of konjac powder and pure water, carry out with a rubber mill Grinding treatment to obtain the konjac powder glue; add the konjac powder glue into the heat preservation container, mix and incubate at 85°C for 70 minutes to obtain 1 kg of jelly colloid, and cut the jelly colloid into uniform granules ;
[0032] S2) Dissolve 0.5g of sodium bisulfite and 60g of sodium carbonate in hot purified water to make 1L of soaking solution, the pH of the soaking solution is ≥11;
[0033] S3) Add 700g of fructose syrup and purified water to the cooking container, and keep it warm for 10 minutes after boiling; after the ...
Embodiment 3
[0038] The present embodiment provides a kind of preparation method of original flavor jelly, it comprises the following steps:
[0039] S1) Dissolve 0.2g of potassium chloride with a small amount of hot pure water, and add the pure aqueous solution of potassium chloride into the heat preservation container; after mixing 125g of konjac powder and pure water, use a rubber mill to grind the konjac powder to obtain the konjac powder glue Add the konjac powder glue into the heat preservation container, mix it and keep it warm at 85°C for 70 minutes to get 1kg jelly colloid, and cut the jelly colloid into uniform granules;
[0040] S2) Dissolve 0.7g of sodium bisulfite and 58.5g of sodium carbonate in hot purified water to make 1L of soaking solution, the pH of the soaking solution is greater than or equal to 11;
[0041] S3) Add 750g fructose syrup and pure water to the cooking vessel, and keep it warm for 10 minutes after boiling; after the heat preservation is over, cool it down...
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