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Konjac glucomannan nougat and preparation method thereof

The technology of konjac glucomannan and nougat is applied in the direction of confectionery, confectionery industry, and the function of food ingredients, which can solve the problems of short shelf life, high sucrose content, single nutrition, etc., and achieve soft texture and good taste. , the effect of low heat

Inactive Publication Date: 2017-06-13
FUJIAN AGRI & FORESTRY UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, it has defects such as high sucrose content, short shelf life, and single nutrition, and needs to be improved.

Method used

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  • Konjac glucomannan nougat and preparation method thereof

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Embodiment 1, a kind of preparation method of konjac glucomannan nougat, comprises the following steps:

[0022] (1) Preparation of protein base: by weight, take 1.8 parts of egg white liquid at 275 r / min, beat for 0.7 min, add 10 parts of xylitol, continue to beat for 4 min to obtain protein base;

[0023] (2) Preparation of konjac glucomannan sol solution: take 20 parts of purified water, heat to 45°C, add 0.4 part of konjac glucomannan, mix well, and keep the constant temperature for 25 minutes to prepare konjac glucomannan sol solution;

[0024] (3) Dissolving sugar and boiling sugar: Take 15 parts of xylitol, under the constant temperature of 50 °C, 500- / min, stir and dissolve, continue to add 4 parts of corn syrup and 10 parts of maltose syrup, and gradually heat up and boil, wait for When the temperature of the syrup solution rises to 115°C, the heating is stopped to obtain a syrup solution;

[0025] (4) Secondary brewing: flush the syrup prepared in step (3) in...

Embodiment 2

[0028] Embodiment 2, a kind of preparation method of konjac glucomannan nougat, comprising the following steps:

[0029] (1) Preparation of protein base: by weight, take 2.0 parts of egg white liquid, beat at 285 r / min for 1.5 min, add 15 parts of xylitol, continue to beat at 285 r / min for 7 min to obtain protein base;

[0030] (2) Preparation of konjac glucomannan sol solution: take 30 parts of pure water, heat it to 55°C, add 0.7 part of konjac glucomannan, mix well, and keep at constant temperature for 35 minutes to prepare konjac glucomannan sol solution;

[0031] (3) Dissolving sugar and boiling sugar: Take 20 parts of xylitol, stir and dissolve at 600 r / min at a constant temperature of 60 °C, continue to add 6 parts of corn syrup and 15 parts of maltose syrup, and gradually heat up and cook until the syrup When the temperature of the solution rises to 125°C, the heating is stopped to obtain a syrup;

[0032] (4) Secondary brewing: pour the syrup prepared in step (3) int...

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Abstract

The invention relates to a konjac glucomannan nougat and a preparation method thereof. The preparation method of the konjac glucomannan nougat comprises the steps of preparation of a protein base, preparation of a konjac glucomannan gum solution, sugar melting, sugar boiling, secondary pulping, burdening, mixing, and cooling molding. By using the unique gel performance of konjac glucomannan, the nougat is rich in toughness and elasticity, chewable and non-stick to teeth, does not contain heat, has the health effects of reducing blood fat, reducing blood glucose, improving immunity and promoting digestion and absorption of a human body; cane sugar is replaced with xylitol, so that the nougat is soft in texture; and due to addition of malt syrup, the konjac glucomannan nougat has the effects of being resistant to deliquescence, moderate and good in viscosity and good in chemical stability. The konjac glucomannan nougat is pure white in color and luster, sweet but not greasy in taste, low in sugar, chewable and free of injury to teeth, integrates nature, nutrients and health, is suitable for various people, and is low in cost, simple in process, convenient to operate and suitable for industrial continuous production.

Description

technical field [0001] The invention relates to a leisure food and a preparation method thereof, in particular to a konjac glucomannan nougat and a preparation method thereof, belonging to the technical field of food. Background technique [0002] Nougat (nougat), also known as protein sugar or nectar sugar, is a sticky soft candy made from protein, milk, nuts, syrup and other raw materials. Pores, the finished product is rich in appearance, loose in structure, soft and delicate in the entrance, and rich in sweetness. [0003] In the traditional nougat production process, the preparation of syrup often uses a relatively high proportion of sucrose, and the resulting products are relatively high in sweetness and calorie, and have a single nutrition, which does not meet the needs of modern consumers for nutrition and health care, and is easy to use. It will cause adverse effects on the teeth and oral cavity; at the same time, the structure of commercially available nougat is m...

Claims

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Application Information

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IPC IPC(8): A23G3/48A23G3/42A23G3/46A23G3/38A23G3/36
CPCA23G3/48A23G3/364A23G3/38A23G3/42A23G3/46A23V2002/00A23V2200/324A23V2200/328A23V2200/332A23V2200/30
Inventor 庞杰吴佳煜王林王维海倪永升龚静妮洪馨袁毅杨丹穆若郡
Owner FUJIAN AGRI & FORESTRY UNIV
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