Konjac soft sweets and preparation method thereof

Abstract

The konjac soft sweets are prepared from the following components in parts by weight: 6 to 8 parts of modified konjac flour, 6 to 10 parts of white granulated sugar, 8 to 10 parts of high maltose syrup, 20 to 28 parts of water, 5 to 7 parts of maltodextrin, 5 to 7 parts of modified starch, 15 to 18 parts of glucose syrup, 6 to 8 parts of sorbitol, 1 to 2 parts of sodium caseinate, 0.1 to 0.3 part of essence and 0.01 to 0.03 part of pigment. According to the konjak soft sweets and the preparation method thereof disclosed by the invention, the obtained konjak soft sweets can bring new taste bud experience and rich nutrition to eaters, and are good in mouth feel and taste.

Description

Technical Field

[0001] The invention relates to the field of food, in particular to konjac soft candy and a preparation method thereof. Background Art

[0002] Soft candy is a kind of candy with high water content, softness, elasticity and toughness. Some are sticky and some are brittle. Some are transparent, translucent and opaque. The water content in soft candy ranges from 7% to 24%, and the reducing sugar is 20% to 40%. The shape is rectangular or irregular. The characteristic of soft candy is that it contains different kinds of colloids, which makes the sugar body have gel properties, so it is also called gel candy. Soft candy is named after the colloid used. Such as starch soft candy, agar soft candy, gelatin soft candy, etc. Konjac food is all made of konjac glucomannan, the main macromolecular polysaccharide in konjac tissue. At present, it is common to use its characteristic of forming gel under alkaline conditions to shape konjac coconut soft candy, but the soft candy made of konjac alone has a single taste, and konjac has a "fishy smell" that most people cannot accept, which makes konjac soft candy rejected by many consumers. Summary of the invention

[0003] In view of this, the object of the present invention is to provide a konjac soft candy and a preparation method thereof. The obtained konjac soft candy can bring new taste bud experience and rich nutrition to the eater, and has excellent taste and flavor.

[0004] In order to achieve the above object, the present invention provides the following technical solutions: A konjac soft candy comprises the following components in parts by weight: 6-8 parts of modified konjac flour, 6-10 parts of white granulated sugar, 8-10 parts of high maltose syrup, 20-28 parts of water, 5-7 parts of maltodextrin, 5-7 parts of modified starch, 15-18 parts of glucose syrup, 6-8 parts of sorbitol, 1-2 parts of sodium tyroate, 0.1-0.3 parts of flavor and 0.01-0.03 parts of pigment.

[0005] A method for preparing konjac soft candy comprises the following steps: S1: adding white sugar, high maltose syrup, water, maltodextrin, modified starch, glucose syrup, sorbitol, sodium tyrosinate and modified konjac flour into a sugar boiling pot, stirring and boiling to obtain boiled syrup, and keeping warm for later use; S2: Mix the essence, pigment and the above syrup and pass them into a molding machine through a pipeline for pouring and molding, and obtain konjac soft candy after cooling and condensation.

[0006] Preferably, the preparation method of the modified starch is specifically as follows: starch, α-amylase, glucoamylase and disodium hydrogen phosphate / citric acid buffer solution with a pH of 4.6 are mixed, stirred at 50-60° C. for 10-20 min, and continued to stir at 50-60° C. for 10-12 h, then a 25% by mass sodium hydroxide solution is added, stirring is continued for 5-8 min, solid-liquid separation is performed, and the solid is dried to obtain the modified starch.

[0007] Preferably, the weight ratio of the starch, α-amylase, glucoamylase, disodium hydrogen phosphate / citric acid buffer solution and sodium hydroxide solution is 30:1:3:50:4.

[0008] Preferably, the preparation method of the modified konjac flour is as follows: gelatin, transglutaminase and water are mixed, stirred at 30-40°C for 10-20min, then stirred at 45-60°C for 20-30min, konjac flour is added, and stirring is continued for 2-3h to obtain the modified konjac flour.

[0009] Preferably, the weight ratio of the gelatin, transglutaminase, water and konjac flour is 5:1:10:2.

[0010] Preferably, the process parameters for boiling the syrup in step S1 are as follows: boiling time is 30-40 min, boiling temperature is controlled at 110-120° C., and sugar content is controlled at ≥80° S.

[0011] Preferably, the cooling and condensing time in step S2 is 12-24 hours, the cooling and condensing temperature is 8-12° C., and the humidity is 60-68%.

[0012] The modified gelatin of the present invention is first dissolved and stirred at low temperature to form collagen helices, and the helices can be combined with each other to form triple-stranded helical aggregates to increase the viscosity of the system. Then, the helical aggregates are heated and dissolved at high temperature, and the helical aggregates are dispersed again in a free state. The modified gelatin is modified with transglutaminase to form a single-point cross-linked spatial network structure, and the cross-linked and connected spatial area and contact area are increased to improve the elasticity of the konjac soft candy and the chewing taste. On the other hand, a porous starch structure is formed by modifying starch particles, and the active sites and surface area are increased, so that the adsorption of active substances by the porous starch is improved, thereby increasing the load with other components and making the taste full. DETAILED DESCRIPTION

[0013] The products, methods and applications of the present invention have been described through preferred embodiments, and relevant personnel can obviously modify or appropriately change and combine the methods and applications described herein without departing from the content, spirit and scope of the present invention to implement and apply the present invention. It should be noted that the raw materials described in the present invention can be purchased from the market, and they are not described in detail here. The equipment used in the preparation process is all existing equipment. Food additives with the main purpose of food coloring are called colorants, also known as pigments. Example 1

[0014] A konjac soft candy comprises the following components in parts by weight: 6 parts of modified konjac flour, 6 parts of white granulated sugar, 8 parts of high maltose syrup, 20 parts of water, 5 parts of maltodextrin, 5 parts of modified starch, 15 parts of glucose syrup, 6 parts of sorbitol, 1 part of sodium tyrosinate, 0.1 parts of flavor and 0.01 parts of pigment.

[0015] A method for preparing konjac soft candy comprises the following steps: S1: adding the above-mentioned weight portions of white sugar, high maltose syrup, water, maltodextrin, modified starch, glucose syrup, sorbitol, sodium tyrosine and modified konjac flour into a sugar boiling pot, stirring and boiling, boiling for 30 minutes, the boiling temperature is controlled at 110°C, the sugar content is controlled at ≥80°S, and boiled syrup is obtained, which is kept warm for later use; The preparation method of the modified konjac flour is as follows: gelatin, transglutaminase and water are mixed, stirred at 30°C for 10 minutes, stirred at 45°C for 20 minutes, konjac flour is added, and stirring is continued for 2 hours, wherein the weight ratio of gelatin, transglutaminase, water and konjac flour is 5:1:10:2, and the modified konjac flour is obtained; The preparation method of the modified starch is specifically as follows: starch, α-amylase, glucoamylase and disodium hydrogen phosphate / citric acid buffer solution with a pH value of 4.6 are mixed, stirred at 50° C. for 10 minutes, and then a sodium hydroxide solution with a mass fraction of 25% is added after continuing to stir at 50° C. for 10 hours, and then the mixture is stirred for 5-8 minutes, followed by solid-liquid separation, and solid drying, wherein the weight ratio of starch, α-amylase, glucoamylase, disodium hydrogen phosphate / citric acid buffer solution and sodium hydroxide solution is 30:1:3:50:4, and the modified starch is obtained; S2: Mix the above-mentioned essence, pigment and syrup obtained in step S1 by weight, pass them into a molding machine through a pipeline, and cast them into shape. After cooling and condensing, the cooling and condensing time is 12 hours, the cooling and condensing temperature is 8° C., and the humidity is 60%, so as to obtain konjac soft candy. Example 2

[0016] A konjac soft candy comprises the following components in parts by weight: 8 parts of modified konjac flour, 10 parts of white granulated sugar, 10 parts of high maltose syrup, 28 parts of water, 7 parts of maltodextrin, 7 parts of modified starch, 18 parts of glucose syrup, 8 parts of sorbitol, 2 parts of sodium tyrosinate, 0.3 parts of flavor and 0.03 parts of pigment.

[0017] A method for preparing konjac soft candy comprises the following steps: S1: adding the above-mentioned weight portions of white sugar, high maltose syrup, water, maltodextrin, modified starch, glucose syrup, sorbitol, sodium tyrosine and modified konjac flour into a sugar boiling pot, stirring and boiling, boiling for 40 minutes, the boiling temperature is controlled at 120°C, the sugar content is controlled at ≥80°S, and boiled syrup is obtained, which is kept warm for later use; The preparation method of the modified konjac flour is as follows: gelatin, transglutaminase and water are mixed, stirred at 40°C for 20 minutes, stirred at 60°C for 30 minutes, konjac flour is added, and stirring is continued for 3 hours, wherein the weight ratio of gelatin, transglutaminase, water and konjac flour is 5:1:10:2, and the modified konjac flour is obtained; The preparation method of the modified starch is specifically as follows: starch, α-amylase, glucoamylase and disodium hydrogen phosphate / citric acid buffer solution with a pH value of 4.6 are mixed, stirred at 60° C. for 20 minutes, and further stirred at 60° C. for 12 hours, and then a sodium hydroxide solution with a mass fraction of 25% is added, and the mixture is further stirred for 8 minutes, followed by solid-liquid separation, and solid drying, wherein the weight ratio of starch, α-amylase, glucoamylase, disodium hydrogen phosphate / citric acid buffer solution and sodium hydroxide solution is 30:1:3:50:4, and the modified starch is obtained; S2: Mix the above-mentioned essence, pigment and syrup obtained in step S1 by weight, pass them into a molding machine through a pipeline, and cast them into shape. After cooling and condensing, the cooling and condensing time is 24 hours, the cooling and condensing temperature is 12° C., and the humidity is 68%, so as to obtain konjac soft candy. Example 3

[0018] A konjac soft candy comprises the following components in parts by weight: 7 parts of modified konjac flour, 8 parts of white granulated sugar, 9 parts of high maltose syrup, 25 parts of water, 6 parts of maltodextrin, 6 parts of modified starch, 16 parts of glucose syrup, 7 parts of sorbitol, 1.5 parts of sodium tyrosinate, 0.2 parts of flavor and 0.02 parts of pigment.

[0019] A method for preparing konjac soft candy comprises the following steps: S1: Add the above-mentioned weight portions of white sugar, high maltose syrup, water, maltodextrin, modified starch, glucose syrup, sorbitol, sodium tyrosine and modified konjac flour into a sugar boiling pot, stir and boil, boil for 35 minutes, control the boiling temperature at 115°C, and control the sugar content at ≥80°S to obtain boiled syrup, which is kept warm for later use; The preparation method of the modified konjac flour is as follows: gelatin, transglutaminase and water are mixed, stirred at 35° C. for 15 minutes, stirred at 55° C. for 25 minutes, konjac flour is added, and stirring is continued for 2.5 hours, wherein the weight ratio of gelatin, transglutaminase, water and konjac flour is 5:1:10:2, and the modified konjac flour is obtained; The preparation method of the modified starch is specifically as follows: starch, α-amylase, glucoamylase and disodium hydrogen phosphate / citric acid buffer solution with a pH value of 4.6 are mixed, stirred at 55° C. for 15 minutes, and then stirred at 55° C. for 11 hours, and then a sodium hydroxide solution with a mass fraction of 25% is added, and then stirred for 6 minutes, and then solid-liquid separation is performed, and the solid is dried, wherein the weight ratio of starch, α-amylase, glucoamylase, disodium hydrogen phosphate / citric acid buffer solution and sodium hydroxide solution is 30:1:3:50:4, and the modified starch is obtained; S2: Mix the above-mentioned essence, pigment and syrup obtained in step S1 by weight, pass them into a molding machine through a pipeline, and cast them into shape. After cooling and condensing, the cooling and condensing time is 18 hours, the cooling and condensing temperature is 10° C., and the humidity is 64%, so as to obtain konjac soft candy. Comparative Example 1

[0020] Comparative Example 1 is substantially the same as Example 1, except that konjac flour is directly used.

[0021] A konjac soft candy comprises the following components in parts by weight: 6 parts of konjac flour, 6 parts of white sugar, 8 parts of high maltose syrup, 20 parts of water, 5 parts of maltodextrin, 5 parts of modified starch, 15 parts of glucose syrup, 6 parts of sorbitol, 1 part of sodium tyrosinate, 0.1 parts of flavor and 0.01 parts of pigment.

[0022] A method for preparing konjac soft candy comprises the following steps: S1: Add the above-mentioned weight portions of white sugar, high maltose syrup, water, maltodextrin, modified starch, glucose syrup, sorbitol, sodium tyrosine and konjac flour into a sugar boiling pot, stir and boil, boil for 30 minutes, control the boiling temperature at 110°C, and control the sugar content at ≥80°S to obtain boiled syrup, and keep it warm for later use; The preparation method of the modified starch is specifically as follows: starch, α-amylase, glucoamylase and disodium hydrogen phosphate / citric acid buffer solution with a pH value of 4.6 are mixed, stirred at 50° C. for 10 minutes, and then a sodium hydroxide solution with a mass fraction of 25% is added after continuing to stir at 50° C. for 10 hours, and then the mixture is stirred for 5-8 minutes, followed by solid-liquid separation, and solid drying, wherein the weight ratio of starch, α-amylase, glucoamylase, disodium hydrogen phosphate / citric acid buffer solution and sodium hydroxide solution is 30:1:3:50:4, and the modified starch is obtained; S2: Mix the above-mentioned essence, pigment and syrup obtained in step S1 by weight, pass them into a molding machine through a pipeline, and cast them into shape. After cooling and condensing, the cooling and condensing time is 12 hours, the cooling and condensing temperature is 8° C., and the humidity is 60%, so as to obtain konjac soft candy.

[0023] In this example, a tasting experiment was conducted on the taste and flavor of Examples 1-3, Comparative Example 1 and the commercially available konjac soft candies from Suzhou Xinlaifeng Trading Co., Ltd.

[0024] Tasting method: Tasting was conducted anonymously; the color, smell, taste, elasticity and hardness of the candy were scored separately, and the higher the score, the better the effect; the average value was taken after the evaluation of the corresponding category by 100 tasters, and the average value result and the total score were calculated and recorded in the following Table 1.

[0025] Table 1: Comparison of tasting results of each sample

[0026] It can be seen from Table 1 that the konjac soft candies obtained in Examples 1-3 are better than those in Comparative Example 1 and commercially available candies in terms of color, taste, elasticity and texture.

[0027] The above description of the disclosed embodiments enables one skilled in the art to implement or use the present invention. Various modifications to these embodiments will be apparent to one skilled in the art, and the general principles defined herein may be implemented in other embodiments without departing from the spirit or scope of the present invention. Therefore, the present invention will not be limited to the embodiments shown herein, but rather to the widest scope consistent with the principles and novel features disclosed herein.

Claims

1. A konjac soft candy, characterized in that: The invention comprises the following components in parts by weight: 6-8 parts of modified konjac flour, 6-10 parts of white granulated sugar, 8-10 parts of high maltose syrup, 20-28 parts of water, 5-7 parts of maltodextrin, 5-7 parts of modified starch, 15-18 parts of glucose syrup, 6-8 parts of sorbitol, 1-2 parts of sodium tyroate, 0.1-0.3 parts of flavor and 0.01-0.03 parts of pigment.

2. A method for preparing the konjac soft candy as claimed in claim 1, characterized in that: The following steps are involved: S1: adding white sugar, high maltose syrup, water, maltodextrin, modified starch, glucose syrup, sorbitol, sodium tyrosinate and modified konjac flour into a sugar boiling pot, stirring and boiling to obtain boiled syrup, and keeping warm for later use; S2: Mix the essence, pigment and the above syrup and pass them into a molding machine through a pipeline for pouring and molding, and obtain konjac soft candy after cooling and condensation.

3. The method for preparing konjac soft candy as claimed in claim 2, characterized in that: The preparation method of the modified starch is specifically as follows: starch, α-amylase, glucoamylase and disodium hydrogen phosphate / citric acid buffer solution with a pH of 4.6 are mixed, stirred at 50-60° C. for 10-20 minutes, and further stirred at 50-60° C. for 10-12 hours, then a sodium hydroxide solution with a mass fraction of 25% is added, and stirring is continued for 5-8 minutes, followed by solid-liquid separation, and the solid is dried to obtain the modified starch.

4. The method for preparing konjac soft candy as claimed in claim 3, characterized in that: The weight ratio of the starch, alpha-amylase, glucoamylase, disodium hydrogen phosphate / citric acid buffer solution and sodium hydroxide solution is 30:1:3:50:

4.

5. The method for preparing konjac soft candy as claimed in claim 2, characterized in that: The preparation method of the modified konjac flour is specifically as follows: gelatin, transglutaminase and water are mixed, stirred at 30-40° C. for 10-20 minutes, then stirred at 45-60° C. for 20-30 minutes, konjac flour is added, and stirring is continued for 2-3 hours to obtain the modified konjac flour.

6. The method for preparing konjac soft candy as claimed in claim 5, characterized in that: The weight ratio of the gelatin, transglutaminase, water and konjac flour is 5:1:10:

2.

7. The method for preparing konjac soft candy as claimed in claim 2, characterized in that: The specific process parameters for boiling the syrup in step S1 are: boiling time 30-40 minutes, boiling temperature controlled at 110-120°C, and sugar content controlled at ≥80°S.

8. The method for preparing konjac soft candy as claimed in claim 2, characterized in that: The cooling and condensing time in step S2 is 12-24 hours, the cooling and condensing temperature is 8-12° C., and the humidity is 60-68%.

Images