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Konjak jelly with high transparency and production process thereof

A production process and high-transparency technology, applied in food science, application, food ingredients, etc., can solve the problems of inability to combine gel ability and elasticity, poor transparency of konjac jelly, and unsatisfactory appearance, so as to improve the transparency index, The overall appearance is delicate, the effect of good gel and elasticity

Inactive Publication Date: 2017-11-07
阳江喜之郎果冻制造有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] For this reason, the technical problem to be solved by the present invention is that the traditional konjac jelly has poor transparency, unsatisfactory appearance, and poor mouthfeel,

Method used

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  • Konjak jelly with high transparency and production process thereof
  • Konjak jelly with high transparency and production process thereof

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Effect test

Embodiment 1

[0022] The present embodiment provides a kind of high-transparency konjac jelly, and the konjac jelly is composed of the following components in terms of mass percentage:

[0023] High toluene konjac flour 0.3%, carrageenan 0.3%, potassium chloride 0.1%, white sugar 20%, fructose syrup 10%, citric acid 0.8%, sodium citrate 0.3%, water 68.2%.

[0024] The production technology of described high-transparency konjac jelly is also provided, and it comprises the steps:

[0025] a, prepare high-permeable konjac flour, first commercially available particle size is 120 mesh konjac flour raw material ball milling process 15min, konjac flour is pulverized to particle size and is 140 mesh, then konjac flour is placed in 50% ethanol solution and stirred and purified, High-transparency konjac powder is obtained after centrifugal separation by centrifuge and drying at 70°C. The viscosity of the konjac powder raw material is 25000cp, and it is prepared as an aqueous solution with a mass conc...

Embodiment 2

[0029] The present embodiment provides a kind of high-transparency konjac jelly, and the konjac jelly is composed of the following components in terms of mass percentage:

[0030] High-tolerance konjac flour 0.5%, carrageenan 0.2%, potassium chloride 0.2%, white sugar 10%, glucose syrup 20%, citric acid 0.3%, sodium citrate 1.2%, water 67.6%.

[0031] The production technology of described high-transparency konjac jelly is also provided, and it comprises the steps:

[0032] a, prepare high-permeable konjac flour, first commercially available particle size is 120 mesh konjac flour raw material ball milling process 25min, konjac flour is pulverized to particle size and is 160 mesh, then konjac flour is placed in 70% ethanol solution and stirred and purified, High-transparency konjac flour is obtained after centrifugal separation by centrifuge and drying at 80°C. The viscosity of the konjac flour raw material is 25000cp, and it is prepared as an aqueous solution with a mass conce...

Embodiment 3

[0036] The present embodiment provides a kind of high-transparency konjac jelly, and the konjac jelly is composed of the following components in terms of mass percentage:

[0037] High toluene konjac flour 0.4%, carrageenan 0.26%, potassium chloride 0.15%, white sugar 15%, glucose syrup 16%, citric acid 0.5%, sodium citrate 0.7%, water 66.99%.

[0038] The production technology of described high-transparency konjac jelly is also provided, and it comprises the steps:

[0039]a, prepare high-permeable konjac flour, first commercially available particle size is 120 mesh konjac flour raw material ball milling process 20min, konjac flour is pulverized to particle size and is 150 mesh, then konjac flour is placed in 60% ethanol solution and stirred and purified, High-transparency konjac flour is obtained after centrifugal separation by centrifuge and drying at 75°C. The viscosity of the konjac flour raw material is 25000cp, and it is prepared as an aqueous solution with a mass conce...

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Abstract

The invention discloses konjak jelly with high transparency. The konjak jelly comprises the following components: 0.3-0.5% of konjak powder with high transparency, 0.2-0.3% of carrageenan, 0.1-0.2% of potassium chloride, 10-20% of white sugar, 10-20% of high fructose corn syrup, 0.3-0.8% of citric acid, 0.3-1.2% of sodium citrate, and the balance being water. The jelly has higher transparency, and at the same time the jelly also has good gel properties and elasticity. The invention also discloses a production process of the konjak jelly with high transparency. Firstly, konjak powder with high transparency is prepared, the konjak powder is treated with ball milling to 140-160 mesh, the powder is placed in an ethanol solution with stirring for purification, after separation and drying, the konjak powder with high transparency is obtained. After the konjak powder sold in the market is refined and treated, starch and cellulose and other substances which influence transparency are removed, and the konjak powder with high transparency is obtained; the konjak powder with high transparency is applied to jelly products, and the konjak jelly with high transparency is obtained; the preparation technology is simple, condition is mild, and the product has high appearance transparency and good mouthfeel.

Description

technical field [0001] The invention belongs to the technical field of food production, and relates to a jelly and a production process thereof, in particular to a high-transparency konjac jelly and a production process thereof. Background technique [0002] In recent years, with the continuous development and progress of society, people's living standards have been continuously improved, and people eat a lot of high-fat and high-calorie foods, resulting in nutritional deficiencies. The problem is gradually becoming younger, so people's requirements for food are also constantly improving. Foods that are rich in nutrition and balanced, good in taste and flavor, easy to carry and appetizing in appearance are more and more valued and loved by consumers. [0003] Jelly products are a popular snack food, generally made of water, edible seaweed gum or other edible plant gums, sugar, food additives, etc., and processed through sol, blending, filling, sterilization, cooling and othe...

Claims

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Application Information

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IPC IPC(8): A23L21/10
CPCA23L21/10A23V2002/00A23V2250/082
Inventor 李永军
Owner 阳江喜之郎果冻制造有限公司
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