CN101669563A - Method for preparing konjak weight-losing fondant - Google Patents

Method for preparing konjak weight-losing fondant Download PDF

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Publication number
CN101669563A
CN101669563A CN200910101654A CN200910101654A CN101669563A CN 101669563 A CN101669563 A CN 101669563A CN 200910101654 A CN200910101654 A CN 200910101654A CN 200910101654 A CN200910101654 A CN 200910101654A CN 101669563 A CN101669563 A CN 101669563A
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China
Prior art keywords
parts
milk powder
sucrose
poured
weight
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CN200910101654A
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Chinese (zh)
Inventor
周展腾
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Hangzhou Liuyi Technology Co Ltd
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Hangzhou Liuyi Technology Co Ltd
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Priority to CN200910101654A priority Critical patent/CN101669563A/en
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Abstract

The invention belongs to the field of nutritional health food and particularly relates to a method for preparing a konjak weight-losing fondant. The fondant mainly comprises the following components:konjaku flour, milk powder, cane sugar, starch syrup and flavor. The method comprises the steps of adding water in the cane sugar, heating and dissolving the cane sugar, filtering the cane sugar to obtain a filtrate A; adding water in the konjaku flour and the milk powder, heating the mixture to the temperature of 85-90 DEG C for dissolving; simultaneously mixing and filtering the solution to obtain B; pouring the starch syrup and B into A; heating, mixing and decocting the mixture and taking out the mixture at the temperature of 114-115 DEG C; subsequently cooling the mixture to the temperature of 70 DEG C; adding the flavor and uniformly mixing the mixture to obtain C; pouring the C into a grinding tool; and pouring the C as masses; and after cooling and solidifying the masses, baking the masses for 12-24 hours under the temperature of 35-60 DEG C, and packing the masses to obtain the finished product. The prepared product has extremely low heat, strong water absorption, large viscosity and high expansion rate, can expand by 20-100 times after entering the stomach and absorbing the gastric juice, generate satiety feeling, sufficiently meet the eating sense and does not increase weight simultaneously, and does not need to diet purposely so as to achieve equilibrium dieting, thus realizing ideal weight-losing effect.

Description

A kind of preparation method of konjak weight-losing fondant
Technical field
The invention belongs to nutritional health food field, be specifically related to a kind of preparation method of konjak weight-losing fondant.
Background technology
Show that according to investigations the overweight rate of China adult is 22.8%, estimated number has reached 200,000,000 people, and the big city overweight rate of being grown up then is 30%.In the overweight adult in the whole nation, nearly 6,000 ten thousand people are in fat state, and obesity rates is 7.1%.Wherein, big city adult's obesity rates is then up to 12.3%, and the children obesity rate has reached 8.1%.This numeral is compared with investigation in 1992, and the overweight rate of being grown up rises 39%, and obesity rates rises 97%, and it is more and more serious that problem of obesity becomes.
People's living standard improves gradually, and is also more and more higher to the requirement of food, and develop a kind of diet products has market prospects very much.Known from institute, eat sugar getting fat easily, candy also is popular a kind of food simultaneously, how to solve the problem of eating sugar and can lose weight? diet products in the market are a lot, but develop a konjaku of using as colloid, the candy with antiobesity action does not also have.Therefore, study a kind of new konjak weight-losing fondant, can solve actual demand with weight losing function.
Summary of the invention
The objective of the invention is to study a kind of soft sweets, adopt konjaku flour, make a kind of soft sweets, solved those and promptly liked eating sugar, want the human needs of losing weight again as colloid with weight losing function.
The primary raw material of making product comprises konjaku flour, milk powder, sucrose, starch syrup and spices.
The main component of konjaku flour is a glucomannans, is a kind of edible plants fiber, and difficult quilt digests.The glucomannans heat is extremely low, and have the advantages that water imbibition is strong, viscosity is big, expansion rate is high, enter in the stomach and to absorb behind the gastric juice inflatable 20~100 times, produce satiety, can getting fat when fully satisfying people's diet pleasant sensation, need not painstakingly go on a diet, just can reach balanced diet, thus the effect of the fat-reducing of realizing ideal.In addition, multifrequency natures such as glucomannans possess hydrophilic property, thickening property, stability, emulsibility, suspension, gelation and film forming can be made various food additives, are widely used in food industry.
The effect of the big nutritional labeling of 5 in the milk powder: 1, protein: supply with body nutrition.2, fat: supply with body nutrition and energy, the milk giving off a strong fragrance is provided.3, carbohydrate: contain lactose in the milk, lactose is extremely important for early children development, and it can promote the growth of beneficial bacterium in the human body intestinal canal, faces upward abnormal fermentation in the system intestines, favourable intestinal health.4, mineral matter: mineral matter claims inorganic salts again, is that human body constitutes indispensable material, comprises calcium, iron, phosphorus, zinc, copper, manganese, molybdenum etc., and particularly rich calcium, and calcium phosphorus ration is reasonable, the absorptivity height.5, vitamin: so contain known vitamin in the milk, its effect: vitamin A promotes normal growth and breeding to keep epithelial tissue and eyesight; Cobastab participates in sugar and energetic supersession in the body; The anti-scurvy of vitamin C; Vitamin D can be regulated the calcification capacity of the osteoblast in each metabolism skeletal tissue; The vitamin E oxidation-resisting and caducity.
Operating procedure of the present invention is as follows:
This fat-reducing toffee composition is made up of konjaku flour, milk powder, sucrose, starch syrup, spices and pure water.
By weight, get 2~8 parts of konjaku flours, 30~40 parts of sucrose, 30~35 parts of starch syrups, 20~30 parts of greases, 10~20 parts of milk powder, 0.2~0.5 part of spices, 50~80 parts of pure water, standby;
1, sucrose is added water, heating and melting is filtered and is obtained filtrate A;
2, konjaku flour and milk powder are added water, be heated to 85~90 ℃ of dissolvings, stir simultaneously, filter and obtain B;
3, starch syrup and B are poured among the A, heated together, stirring, infusion, take the dish out of the pot cooling during to 114~115 ℃;
When 4, being cooled to 70 ℃, add spices, mix and obtain C;
5, C is poured in the grinding tool, pour into bulk;
6, after the cooled and solidified, at 35 ~ 60 ℃ of bakings 12~24 hours, packed products.
Advantage of the present invention:
1, the konjaku flour among the present invention is rich in glucomannans, heat is extremely low, water imbibition is strong, viscosity is big, expansion rate is high, enter in the stomach and to absorb behind the gastric juice inflatable 20~100 times, produce satiety, can getting fat when fully satisfying people's diet pleasant sensation, need not painstakingly go on a diet, just can reach balanced diet, thus the effect of the fat-reducing of realizing ideal.
2, utilize glucomannans possess hydrophilic property, thickening property, stability, emulsibility, suspension, gelation, can select konjaku flour to produce soft sweets as gel.
3, make after the adding milk powder that the fat-reducing toffee is nutritious, can replenish needed by human body.
4, solved and liked eating the problem that sugar can be lost weight again.
The specific embodiment
[embodiment 1]
Spices in this example adopts lemon essence.
1, by weight, get 2 parts of konjaku flours, 30 parts of sucrose, 30 parts of starch syrups, 10 parts of milk powder, 0.2 part of spices, 50 parts of pure water;
2, earlier sucrose is added water, heating and melting is filtered and obtained filtrate A, and is standby;
3, again konjaku flour and milk powder are added water, be heated to 85 ℃ of dissolvings, stir simultaneously, filter and obtain B;
4, then starch syrup and B are poured among the A, heated together, stirring, infusion, take the dish out of the pot cooling during to 114 ℃;
When 5, being cooled to 70 ℃, add spices, mix and obtain C;
6, then C is poured in the grinding tool, pour into bulk;
7, after the cooled and solidified, in 60 ℃ of bakings 12 hours, packing at last.
[embodiment 2]
Spices adopts apple flavor essence in this example.
1, by weight, get 5 parts of konjaku flours, 35 parts of sucrose, 35 parts of starch syrups, 15 parts of milk powder, 0.4 part of spices, 65 parts of pure water;
2, earlier sucrose is added water, heating and melting is filtered and obtained filtrate A, and is standby;
3, again konjaku flour and milk powder are added water, be heated to 90 ℃ of dissolvings, stir simultaneously, filter and obtain B;
4, then starch syrup and B are poured among the A, heated together, stirring, infusion, take the dish out of the pot cooling during to 115 ℃;
When 5, being cooled to 70 ℃, add spices, mix and obtain C;
6, then C is poured in the grinding tool, pour into bulk;
7, after the cooled and solidified, in 43 ℃ of bakings 19 hours, packing at last.
[embodiment 3]
Spices in this example adopts strawberry essence.
1, by weight, get 8 parts of konjaku flours, 40 parts of sucrose, 35 parts of starch syrups, 20 parts of milk powder, 00.5 part of spices, 80 parts of pure water;
2, earlier sucrose is added water, heating and melting is filtered and obtained filtrate A, and is standby;
3, again konjaku flour and milk powder are added water, be heated to 90 ℃ of dissolvings, stir simultaneously, filter and obtain B;
4, then starch syrup and B are poured among the A, heated together, stirring, infusion, take the dish out of the pot cooling during to 115 ℃;
When 5, being cooled to 70 ℃, add spices, mix and obtain C;
6, then C is poured in the grinding tool, pour into bulk;
7, after the cooled and solidified, in 35 ℃ of bakings 24 hours, packing at last.
What more than enumerate only is specific embodiments of the invention.Obviously, the invention is not restricted to above embodiment, many distortion can also be arranged, all distortion that those of ordinary skill in the art can directly derive or associate from content disclosed by the invention all should be thought protection scope of the present invention.

Claims (4)

1, a kind of preparation method of konjak weight-losing fondant is characterized in that, by weight, gets 2 ~ 8 parts of konjaku flours, 30 ~ 40 parts of sucrose, 30 ~ 35 parts of starch syrups, 20 ~ 30 parts of greases, 10 ~ 20 parts of milk powder, 0.2 ~ 0.5 part of spices, 50 ~ 80 parts of pure water, realize by following steps:
A) sucrose is added water, heating and melting is filtered and is obtained filtrate A;
B) konjaku flour and milk powder are added water, be heated to 85 ~ 90 ℃ of dissolvings, stir simultaneously, filter and obtain B;
C) starch syrup and B are poured among the A, heated together, stirring, infusion, take the dish out of the pot cooling during to 114 ~ 115 ℃;
When d) being cooled to 70 ℃, add spices, mix and obtain C;
E) C is poured in the grinding tool, pour into bulk;
F) after the cooled and solidified, at 35 ~ 60 ℃ of bakings 12 ~ 24 hours, packed products.
2, preparation method according to claim 1 is characterized in that, by weight, gets 2 parts of konjaku flours, 30 parts of sucrose, and 30 parts of starch syrups, 10 parts of milk powder, 0.2 part of lemon spices, 50 parts of pure water, realize by following steps:
A) sucrose is added water, heating and melting is filtered and is obtained filtrate A;
B) konjaku flour and milk powder are added water, be heated to 85 ℃ of dissolvings, stir simultaneously, filter and obtain B;
C) starch syrup and B are poured among the A, heated together, stirring, infusion, take the dish out of the pot cooling during to 114 ℃;
When d) being cooled to 70 ℃, add lemon spices, mix and obtain C;
E) C is poured in the grinding tool, pour into bulk;
F) after the cooled and solidified, at 60 ℃ of bakings 12 hours, packed products.
3, preparation method according to claim 1 is characterized in that, by weight, gets 5 parts of konjaku flours, 35 parts of sucrose, and 35 parts of starch syrups, 15 parts of milk powder, 0.4 part of apple flavor spices, 65 parts of pure water, realize by following steps:
A) sucrose is added water, heating and melting is filtered and obtained filtrate A, and is standby;
B) konjaku flour and milk powder are added water, be heated to 90 ℃ of dissolvings, stir simultaneously, filter and obtain B;
C) starch syrup and B are poured among the A, heated together, stirring, infusion, take the dish out of the pot cooling during to 115 ℃;
When d) being cooled to 70 ℃, add apple flavor spices, mix and obtain C;
E) C is poured in the grinding tool, pour into bulk;
F) after the cooled and solidified, at 43 ℃ of bakings 19 hours, packed products.
4, preparation method according to claim 1 is characterized in that, by weight, gets 8 parts of konjaku flours, 40 parts of sucrose, and 35 parts of starch syrups, 20 parts of milk powder, 00.5 part of strawberry flavor, 80 parts of pure water, realize by following steps:
A) sucrose is added water, heating and melting is filtered and obtained filtrate A, and is standby;
B) konjaku flour and milk powder are added water, be heated to 90 ℃ of dissolvings, stir simultaneously, filter and obtain B;
C) starch syrup and B are poured among the A, heated together, stirring, infusion, take the dish out of the pot cooling during to 115 ℃;
When d) being cooled to 70 ℃, add strawberry flavor, mix and obtain C;
E) C is poured in the grinding tool, pour into bulk;
F) after the cooled and solidified, at 35 ℃ of bakings 24 hours, packed products.
CN200910101654A 2009-08-20 2009-08-20 Method for preparing konjak weight-losing fondant Pending CN101669563A (en)

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Application Number Priority Date Filing Date Title
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Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102178014A (en) * 2011-04-26 2011-09-14 湖北富程魔芋产业发展有限公司 Sugar-free konjac soft sweet and preparation method thereof
CN102228122A (en) * 2011-07-02 2011-11-02 福建农林大学 Konjak-red jujube sugar-free soft sweet and preparation method thereof
CN104381556A (en) * 2014-10-22 2015-03-04 刘安文 Konjac jelly and production technology thereof
CN105961797A (en) * 2016-05-13 2016-09-28 安徽兆龙食品有限公司 Purple sandy milk candies
CN106035945A (en) * 2016-05-30 2016-10-26 安徽省继红食品有限公司 Durian milk candy
CN107173506A (en) * 2017-05-27 2017-09-19 武汉养有道健康产业股份有限公司 Konjak soft candy and its production technology
CN113854579A (en) * 2021-07-27 2021-12-31 上海百万遍科技有限公司 Low-calorie edible hydrogel and production process thereof

Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102178014A (en) * 2011-04-26 2011-09-14 湖北富程魔芋产业发展有限公司 Sugar-free konjac soft sweet and preparation method thereof
CN102228122A (en) * 2011-07-02 2011-11-02 福建农林大学 Konjak-red jujube sugar-free soft sweet and preparation method thereof
CN102228122B (en) * 2011-07-02 2013-02-27 福建农林大学 Konjak-red jujube sugar-free soft sweet and preparation method thereof
CN104381556A (en) * 2014-10-22 2015-03-04 刘安文 Konjac jelly and production technology thereof
CN105961797A (en) * 2016-05-13 2016-09-28 安徽兆龙食品有限公司 Purple sandy milk candies
CN106035945A (en) * 2016-05-30 2016-10-26 安徽省继红食品有限公司 Durian milk candy
CN107173506A (en) * 2017-05-27 2017-09-19 武汉养有道健康产业股份有限公司 Konjak soft candy and its production technology
CN113854579A (en) * 2021-07-27 2021-12-31 上海百万遍科技有限公司 Low-calorie edible hydrogel and production process thereof

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Application publication date: 20100317