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Konjak-red jujube sugar-free soft sweet and preparation method thereof

The technology of konjac glucomannan and red dates is applied in the direction of confectionery, confectionery industry, food science, etc., which can solve the problems of many kinds of additives, high sweetness, unfavorable human health, etc. Thermal properties and mechanical effects

Inactive Publication Date: 2013-02-27
FUJIAN AGRI & FORESTRY UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, this product has high sweetness and many types of additives, and eating too much is not good for human health

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0015] Embodiment: a kind of preparation method of konjac jujube sugar-free soft candy, concrete operation is as follows:

[0016] (1) Choose 75g of high-quality dry red dates and wash them for 6 minutes, remove the date pits with a fruit knife, then crush them into 2mm jujube slices with a grinder, boil them in boiling water for 6 minutes, then add 30-40ml of water, and use a beater at 1000r Beat for 2min under the condition of rotating speed / min to obtain jujube juice, which is set aside;

[0017] (2) Take 0.5g of konjac fine powder and 0.5g of κ-carrageenan, dissolve them in 100ml of water, stir for 6 minutes at 100°C with a constant temperature magnetic stirrer at a speed of 95r / min, and let stand at 35°C for 35 minutes to swell , to obtain a transparent konjac glucomannan mixed gel, for subsequent use;

[0018] (3) Mix the jujube juice in step (1) with the mixed konjac glucomannan gel in step (2), add 0.4g of citric acid, and stir at a speed of 90r / min at a temperature o...

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Abstract

A preparation method of konjak-red jujube sugar-free soft sweet comprises the steps of preparing red jujube juice, preparing mixed gel fluid of konjak glucomannan, boiling, condensing and molding, and cutting and drying. The preparation method of the konjak-red jujube sugar-free soft sweet is simple, convenient to obtain materials and low in cost. By using the principle of the generation of hot reversible gel through a synergistic action of konjak glucomannan and carrageenan under an acid condition and fully combining the gel property of konjak glucomannan and the nutritive value of red jujube, the invention overcomes the defects of poor mechanical performance and irregular shaping appearance of common soft sweets, improves thermal property and mechanical property of products and enhancestoughness of products by physically mixing konjak glucomannan and carrageenan. The prepared soft sweet has special color of red jujube and is rich in nutrition, fresh and delicious, and convenient tocarry.

Description

technical field [0001] The invention relates to a soft candy and a preparation method thereof, in particular to a konjac red date sugar-free soft candy and a preparation method thereof. Background technique [0002] Soft candies are favored by all kinds of consumers in the market, with a large consumer group, but ordinary candies have low technological content and low quality, and there are many white sugar, pigments and other additives, resulting in obesity, and most of them are easy to stick to teeth. Low. At present, low-sugar and low-fat food is a popular trend. Due to the preference of some consumers for low-calorie foods, the control of sugar intake by diabetics, and the pursuit of functional foods, it is necessary to develop functional sugar-free soft candies. [0003] "Grain and Oil Processing" published the article "Development of Gellan Gum Jelly" by Zhang Pin et al. in the 4th issue of 2009, which introduced the use of a new type of microbial polysaccharide gell...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23G3/38A23G3/42A23G3/48
Inventor 庞杰周琴琴潘廷跳李沙陈丽萍范琳琳王博华姚闽娜
Owner FUJIAN AGRI & FORESTRY UNIV
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