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Light mealsnack jellyfish amber candy and preparation method thereof

A technology of succinic sugar and jellyfish, which is applied in confectionery, confectionery industry, food science, etc., to achieve the effects of natural taste, delicate flavor and good product stability

Pending Publication Date: 2019-06-21
DALIAN NATIONALITIES UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] With the improvement of people's living standards, succinic sugar is deeply loved by consumers for its "color, fragrance and taste". However, people's diet structure has undergone great changes today. Pay attention to the characteristics of food such as low calories, good taste, and comprehensive nutrients, but traditional succinic sugar is difficult to satisfy

Method used

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  • Light mealsnack jellyfish amber candy and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] (1) Preparation of Fuzhuan brick tea: Add 10g of Fuzhuan brick tea into 100 times the mass of water and ultrasonically extract it for 4 times, discard the tea leaves, keep the supernatant as Fuzhuan brick tea for desalination, make a total of 4L of Fuzhuan brick tea, and store at 4°C ;

[0044] (2) Desalt 500g of pickled jellyfish with 1000mL Fuzhuan tea, change the Fuzhuan tea every 6 hours, cycle 4 times, cut into pieces after desalination to obtain jellyfish, and refrigerate at 4°C; first freeze 50g of desalted jellyfish with liquid nitrogen , grind the powder to obtain jellyfish powder, and freeze the jellyfish powder at -80°C;

[0045] (3) 20g of purple cabbage is peeled off the skin, 20g of cherries are pitted and the pulp is left, cut into leaves with a width of 1cm, 10g of cherries and blueberries are cut into half, put in 4°C to oxidize for 24h after cutting, then take out and add 100mL of water respectively, homogenate , filtered with suction, combined the su...

Embodiment 2

[0050] (1) Preparation of Fuzhuan brick tea: add 20g of Fuzhuan brick tea to 50 times the mass of water and ultrasonically extract it for 4 times, discard the tea leaves, keep the supernatant as Fuzhuan brick tea for desalination, make a total of 4L of Fuzhuan brick tea, and store at 4°C ;

[0051] (2) Desalt 500g of pickled jellyfish with 1000mL Fuzhuan tea, change the Fuzhuan tea every 6 hours, cycle 4 times, cut into pieces after desalination to obtain jellyfish, and refrigerate at 4°C; first freeze 100g of desalted jellyfish with liquid nitrogen , grind the powder to obtain jellyfish powder, and freeze the jellyfish powder at -80°C;

[0052] (3) 50g of purple cabbage is peeled off the outer skin, 50g of cherries are pitted and the pulp is left, cut into leaves with a width of 1cm, 20g of cherries and blueberries are cut into half, put in 4°C to oxidize for 24h after cutting, then take out and add 200mL of water respectively, homogenate , filtered with suction, combined th...

Embodiment 3

[0057] (1) Preparation of Fuzhuan brick tea: add 20g of Fuzhuan brick tea to 20 times the mass of water and ultrasonically extract it for 5 times, discard the tea leaves, keep the supernatant as Fuzhuan brick tea for desalination, make a total of 4L of Fuzhuan brick tea, and store at 4°C ;

[0058](2) Desalt 500g of pickled jellyfish with 1000mL Fuzhuan tea, change the Fuzhuan tea every 6 hours, cycle 4 times, cut into pieces after desalination to obtain jellyfish, and refrigerate at 4°C; first freeze 100g of desalted jellyfish with liquid nitrogen , grind the powder to obtain jellyfish powder, and freeze the jellyfish powder at -80°C;

[0059] (3) 35g of purple cabbage peeled off the skin, 35g of cherries were pitted and the pulp was left, cut into leaves with a width of 1cm, 15g of cherries and blueberries were cut into half, placed in 4°C to oxidize for 24 hours after being cut, then taken out and added to 200mL of water, homogenized , suction filtration, combined supernat...

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Abstract

The invention relates to a light mealsnack jellyfish amber candy and a preparation method thereof, and belongs to the technical field of food processing. The main technical scheme is as follows: the light mealsnack jellyfish amber candy is prepared from the following raw materials, by mass: 5-10 parts of edible agar powder, 200-400 parts of water, 250-500 parts of xylitol, 50-100 parts of jellyfish powder, 10-20 parts of jellyfish grains, 20-50 parts of purple cabbages, 20-50 parts of cherries, 10-20 parts of Fuzhuan tea and 10-20 parts of blueberries. The light mealsnack jellyfish amber candy, which is prepared from the mentioned raw materials without any food additives such as toners and flavoring agents, has natural taste, clear color, good acceptance, high safety, no side effect, delicate flavor and long shelf life, filling the market gap.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a light food jellyfish succinate and a preparation method thereof. Background technique [0002] With the improvement of people's living standards, succinic sugar is deeply loved by consumers for its "color, fragrance and taste". However, people's diet structure has undergone great changes today. Value the food's low calorie, good taste, comprehensive nutrients and other characteristics, but the traditional succinic sugar is difficult to satisfy. Contents of the invention [0003] In order to make up for the deficiencies of the prior art, the invention provides a light food jellyfish succinite and a preparation method thereof. [0004] The technical scheme of the present invention is as follows: a light food jellyfish succinic candy is prepared from the following raw materials in parts by mass: [0005] Edible agar powder 5-10 parts [0006] 200-400 parts...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48A23G3/36A23G3/42
Inventor 胡文忠管磬馨陶国锋孙小渊王宇张秀芙
Owner DALIAN NATIONALITIES UNIVERSITY
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