Konjac cube candy and preparation method of same

Abstract

The invention relates to konjac cube candy and a preparation method of same. The method includes: preparing a sugar mixture liquid, preparing konjac glucomannan sol, adding juice, degassing the mixture, and preparing the konjac cube candy. The konjac glucomannan contains a large amount of dietary fibers and is low in calorific value, so that the product has functions of losing weight and reducingblood glucose, which satisfy the health concept of modern people; by compounding the konjac glucomannan with carrageenan, compounded gel in high strength can be obtained, so that the product is chewyenough and satisfies consumer demands. In the whole process, the product is colored by the juice without addition of pigments, so that the product has a uniform color and satisfies environmental protection demand of modern people. The konjac cube candy is prepared with low-calorie high-molecular konjac glucomannan as a main raw material, so that formulas in which gelatin and pectin serve as the main raw materials are modified; therefore, use of high-calorie raw materials is reduced and health-care value of the konjac cube candy is improved.

Description

technical field [0001] The invention relates to a snack food and a preparation method thereof, in particular to a konjac cube sugar and a preparation method thereof. Background technique [0002] At present, there are more and more types of food, and cube sugar is a popular snack food. Cube sugar is popular in the current food consumption market and has become one of the favorite foods of people, especially teenagers. However, there are still relatively few sugar cubes that are truly green and safe and meet consumer requirements. [0003] "Guangzhou Food Industry Science and Technology" No. 4, 2004 Guo Weiqiang's article "Production Technology of Cube Sugar" studied the production process of cube sugar. The main components are gelatin (10% to 12%), maltose syrup (38%), and maltose paste. Essence (10%), concentrated fruit juice (2% to 5%) allure red, bright blue, etc. Key production steps: Soak for 4-8 hours with a mass ratio of glue to water of 1:2 → add sugar to 30% water...

AI Technical Summary

Problems solved by technology

However, the added kelp obviously affects the color and quality of the cube sugar, and the high content of mung bean starch weakens the synergy between food gums and ultimately affects the taste

[0005] Currently commercially available sugar cubes are mainly compounded with gelatin, pectin and other food glues to obtain a gel. However, these raw materials not only do not have health care functions, but may even easily lead to obesity, and also do not conform to the concept of health care for consumers.