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Okra gelatin sweets and preparation method thereof

A technology of okra gel candy and okra gel, which is applied in confectionary, confectionary industry, food ingredients as gelling agent, etc., can solve the problems of poor chewiness and high sugar content, and achieve good chewiness and high Nutritional value, effect of maintaining health

Pending Publication Date: 2019-01-08
SICHUAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Aiming at the above-mentioned prior art, the present invention provides a kind of okra jelly candy and preparation method thereof, to solve the problems of poor chewiness and high sugar content of existing jelly candies

Method used

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  • Okra gelatin sweets and preparation method thereof

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[0028] In order to solve the problems of high hardness, poor chewiness and high sugar content of jelly candy, the present invention proposes a new formula of jelly candy and develops a matching preparation method. In the present invention, the jelly candy uses okra polysaccharide as the main nutritional raw material, is equipped with xylitol, and then adds a gel structure modifier, which can bring good chewiness while ensuring low sugar intake. The jelly candy includes the following components by mass: 4-8 parts of okra polysaccharide, 9-17 parts of compound gum, 16-25 parts of xylitol, 0.2-0.4 part of citric acid, and 0.1-0.2 part of soybean lecithin; The composite glue is made by mixing gelatin and carrageenan at a mass ratio of 5-8:1. Gel candies are produced by:

[0029] (1) Solution preparation: Dissolve xylitol in mineral water or distilled water. When dissolving, the solid-liquid ratio of xylitol to water is 1:2, then add citric acid, stir well to obtain xylitol soluti...

Embodiment 1

[0038]An okra jelly candy, the jelly candy includes the following components by mass: 5 parts of okra polysaccharides, 15 parts of compound glue, 16 parts of xylitol, 0.3 parts of citric acid, and 0.2 parts of soybean lecithin; wherein, Composite gum is formed by mixing gelatin and carrageenan in a mass ratio of 8:1; the gel candy is made by the following method:

[0039] (1) Solution preparation: take xylitol 16g, dissolve it in 32ml distilled water, then add 0.3g citric acid, and stir to obtain xylitol solution; weigh 13.5g gelatin and 1.7g carrageenan, and mix them Mix evenly to obtain a composite glue, then dissolve the composite glue into 45 g of distilled water at a temperature of 30°C, let it stand for 10 minutes, then stir at a speed of 120 rpm for 10 minutes, add 0.2 g of soybean lecithin during the stirring process, and obtain a composite glue solution; Dissolve 5 g of okra polysaccharide in 10 g of distilled water, and stir for 1 hour at 40° C. to obtain a okra poly...

Embodiment 2

[0044] A kind of okra jelly candy is provided, and this jelly candy comprises the component of following mass parts: 8 parts of okra polysaccharides, 17 parts of compound gums, 25 parts of xylitol, 0.4 parts of citric acid, 0.2 parts of soybean lecithin; , the composite gum is mixed by gelatin and carrageenan in a mass ratio of 5:1; the gel candy is made by the following method:

[0045] (1) Solution preparation: take by weighing 25g of xylitol, dissolve it in 50ml of distilled water, then add 0.4 g of citric acid, and stir to obtain a xylitol solution; weigh 14.2g of gelatin and 2.8g of carrageenan, and dissolve them Mix evenly to obtain a composite glue, then dissolve the composite glue into 68g of distilled water at a temperature of 30°C, let it stand for 15 minutes, and then stir at a rate of 100rmp for 15 minutes, add 0.2g soybean lecithin during the stirring process, to obtain a composite glue solution; Dissolve 8 g of okra polysaccharide in 16 g of distilled water, and ...

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Abstract

The invention discloses okra gelatin sweets and a preparation method thereof. The gelatin sweets comprise the following components in parts by mass: 4-8 parts of okra polysaccharide, 9-17 parts of composite glue, 16-25 parts of xylitol, 0.2-0.4 part of citric acid, and 0.1-0.2 part of soybean phospholipid, wherein the composite glue is prepared by mixing gelatin with carrageenin in the mass ratioof the gelatin to the carrageenin being (5-8):1. The sweets are made through the following steps: first, preparing the components into a solution in proportion, then boiling the solution with a slow fire until the solution can drip in a line, shearing the boiled solution, and finally, pouring the sheared solution in a mould for drying, so that the gelatin sweets are obtained. According to the formula of the okra gelatin sweets, structural modification substances are added, so that a concentrated and solid three-dimensional net structure is formed in the gelatin sweets, and the elasticity and the chewiness of the sweets are greatly improved. The formula and the method are adopted, so that the problem that the conventional gelatin sweets are poor in chewiness and high in sugar content can besolved.

Description

technical field [0001] The invention belongs to the technical field of candy preparation, and in particular relates to an okra jelly candy and a preparation method thereof. Background technique [0002] Gelling sugar is made of one or more hydrophilic gels, sugars, and starch syrup as the main ingredients. After heating and melting to a certain concentration, it forms a gelatinous sugar with high moisture content and soft texture under certain conditions. block, the water content is usually 10% to 20%. Due to the different types, characteristics and usage ratios of the selected edible gums, the characteristics of the final produced sugars are also quite different. [0003] Nowadays, many gel candies on the market are compounded with various gel agents to achieve the effect of enhancing the chewiness. The process is cumbersome, difficult to operate, and the conditions are harsh, which will make the taste of the gel candy too blunt and not conducive to digestion and absorptio...

Claims

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Application Information

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IPC IPC(8): A23G3/36A23G3/38A23G3/40A23G3/42
CPCA23G3/36A23G3/364A23G3/38A23G3/40A23G3/42A23V2002/00A23V2200/132A23V2200/14A23V2200/228A23V2200/30A23V2200/312A23V2200/332A23V2250/51A23V2250/6422A23V2250/18A23V2250/5036A23V2250/502A23V2200/02A23V2200/06A23V2200/16A23V2250/032A23V2200/10
Inventor 段飞霞李晓陈婉彤高鸿
Owner SICHUAN UNIV
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