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A kind of purple sweet potato jelly candy and its processing technology

A potato jelly candy and processing technology, which is applied in the field of purple potato jelly candy and its processing, can solve the problems of product aging and taste impact, and achieve the effects of increased solubility, low sweetness, and gel performance protection

Active Publication Date: 2020-01-24
CHUZHOU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the high amylose content in purple potato starch, direct production of products using this as a raw material may cause the problem that the product is prone to aging and retrograde, and the taste will also be affected

Method used

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  • A kind of purple sweet potato jelly candy and its processing technology

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] The technique adopted in embodiment 1 is as follows:

[0030] (1) Production of purple sweet potato syrup: Weigh purple sweet potato powder, add about 4-6 times of water, so that the purple sweet potato powder is completely dispersed evenly. Then gelatinize at 100°C for 10 minutes. Adjust the pH of the gelatinized slurry to 6.5, add α-amylase, liquefy at 96°C for 10-15 minutes, boil for 5 minutes, cool to 50-60°C, and centrifuge at 5000r / min for 15-20 minutes to obtain the upper layer liquid, adjust the pH to 6. 4. Add β-amylase at an enzyme dosage of 160U per gram of starch, α-glucosidase at an enzyme dosage of 180U per gram of starch, and pullulanase at an enzyme dosage of 48U per gram of starch, at 50°C Enzymolysis for 30 hours, then boiled for 5 minutes, then concentrated to a moisture content of ≤30%, sterilized by microwave for 2 minutes, sealed and stored for later use.

[0031] The specific enzyme amount Ma (g) can be calculated according to the following form...

Embodiment 5

[0039]The technology that embodiment 5 adopts is different from the content of embodiment 1 as follows:

[0040] The production steps of purple potato jelly candy:

[0041] Add purple sweet potato syrup and sucrose into the batching pot according to the formula amount, and heat while stirring. When the sucrose is completely dissolved and produces a burnt aroma, add 70°C sodium alginate solution, stir while adding, until the temperature reaches 95°C, and then add 60 ℃ gelatin solution, stir quickly and mix well, and pay attention to prevent air bubbles from mixing in, continue to boil and stir until the water content is about 17%. When the temperature of the paste-like sugar body drops to 90°C, add glucono-δ-lactone, stir and mix quickly, and when the massecuite cools down to about 75°C, add citric acid, vitamin C and sodium citrate, stir well, Cool and pour the mold, let stand at 15°C for about 8 hours to gel, demould, cut into sugar cubes about 3cm×2cm, or cut into pieces ac...

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Abstract

The invention relates to purple potato gel candy and a processing technology thereof. The purple potato gel candy comprises the following components in percentage by weight: 25-35% of purple potato syrup, 50-58% of cane sugar, 14-16% of composite glue, 0.5-0.8% of composite acid, 0.14-0.18% of sodium citrate and 0.05-0.06% of vitamin C. The purple potato gel candy is prepared through the following steps of using purple potato powder as a raw material, performing liquefaction, saccharification and glucoside conversion by an enzyme method, and making the purple potato syrup containing isomalto-oligosaccharide through concentration treatment; then heating the purple potato syrup and the cane sugar so that the purple potato syrup and the cane sugar are dissolved, then sequentially adding sodium alginate and gelatin for decoction, when the decoction is about to end, adding the vitamin C, citric acid, gluconic acid-delta-lactone and sodium citrate, and performing uniformly stirring so as to obtain a mixture; and then cooling the mixture, pouring the cooled mixture to molds, leaving the molds to stand for shaping, and performing dicing, drying and vacuum packaging or packaging with nitrogen so as to obtain the purple potato gel candy. The made purple potato gel candy is purplish red in color, uniform and consonant in texture, rich in fragrance of purple potatoes, flexible, moderate in sour and sweet degrees, and good in chewiness, and is not stuck to teeth.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a purple sweet potato jelly candy and a processing method thereof. [0002] technical background [0003] Purple Potato ( Solanum tuber dsm ), also known as purple sweet potato, black potato, etc., in addition to the nutrients of ordinary sweet potatoes, it is also rich in anthocyanins, selenium, and iron. Studies have found that anthocyanins are the most direct, effective and safest free radical scavenger for maintaining human health, and its ability to scavenge free radicals is V C 20 times of V E 50 times, and anthocyanin is the only substance that can scavenge free radicals and protect brain cells through the blood-brain barrier. The anti-cancer and anti-cancer ability of purple sweet potato ranks first among all kinds of foods. It also has the effects of protecting cardiovascular, enhancing human immunity, and beautifying and anti-aging. It is a healthy food that c...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23G3/48A23G3/42
CPCA23G3/42A23G3/48A23V2002/00A23V2200/30A23V2200/312
Inventor 蔡华珍周頔孙艳辉
Owner CHUZHOU UNIV
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