Recipe and manufacturing process for soft-textured gel food containing durian pulp.

Abstract

OCR 10KL (08 / 06 / 2569) The formula and manufacturing process for soft-textured gel food containing durian pulp, made from the pulp... Ripe durian is dried into powder and then mixed with other ingredients including sugar and a gelling agent. (Kappa-carrageenan, gelatin, pectin, and konjac powder) and water are heated until a thick, viscous gel forms. Pour the resulting gel mixture into hermetically sealed containers, then heat to sterilize and cool. Then, allow it to set into a gel, resulting in a soft, gel-like food product containing durian pulp. Ready to eat

Claims

OCR 10KL (08 / 06 / 2569) 1. A recipe for a soft-textured gel containing durian pulp, consisting of: Durian pulp powder, 20-30 percent by weight. Sugar, 10-15 percent by weight. Kappa-carrageenan, 0.5-2 percent by weight. Gelatin, 2-3 percent by weight. Pectin, 2-3 percent by weight. Konjac powder, 3-4 percent by weight. Water is used to adjust the total amount of all ingredients to 100 percent by weight.

2. The process for manufacturing a soft-textured gel food containing durian pulp, as per claim 1, which states: It consists of the following steps: A. To prepare durian powder, steam ripe durian pulp at a temperature of 100°C. Steep at 100 degrees Celsius for 30 minutes. Grind finely by adding 35 percent water, then dry. Using a roller dryer, heat is applied to the roller surface at a temperature of 120-130 degrees Celsius at a specific rotational speed. The rollers are used for 30 seconds per cycle until the film dries and is peeled off. It is then ground into a fine powder and sieved. The durian powder, sieved with a 25-mesh screen and containing no more than 5% moisture, is used as an ingredient in gel-based food products. Soft touch B. Mix the gelling agents, including kappa-carrageenan, gelatin, and pectin, together. Then, gradually add it to hot water at 90-95 degrees Celsius, stirring constantly until it forms a thick, viscous gel. C. Mix the durian powder from step A with granulated sugar and konjac powder, then gradually add it to the mixture. Heat the gel obtained from step B to 85-95 degrees Celsius, stirring until it has the desired consistency. It is a thick, viscous, and homogeneous gel. D. Pack the gel mixture obtained from step C into a tightly sealed container and then deliver it. Heat by boiling in water at 100 degrees Celsius for 15 minutes. Once heating is complete. Cool immediately by immersing in cold water. Allow to gel at a temperature of 4-6 degrees Celsius for [time]. After 24 hours, you will get a soft, gel-like food containing durian pulp.