CN103636887B - A kind of Konjak-kudzu vine root soft candy and preparation method thereof - Google Patents
A kind of Konjak-kudzu vine root soft candy and preparation method thereof Download PDFInfo
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- CN103636887B CN103636887B CN201310545088.0A CN201310545088A CN103636887B CN 103636887 B CN103636887 B CN 103636887B CN 201310545088 A CN201310545088 A CN 201310545088A CN 103636887 B CN103636887 B CN 103636887B
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Abstract
The invention provides one not stick to one's teeth, soft sweets that chewiness is good and preparation method thereof, these soft sweets contain konjaku powder 20-30 part, carragheen 10-20 part, kudzu-vine root powder 30-40 part, citric acid 0.1-0.5 part, natrium citricum 0.1-0.5 part, white granulated sugar 20-30 part, pigment 0.05-0.1 part, flavoring essence 0.05-0.1 part, is weight portion.
Description
Technical field
The present invention relates to a kind of soft sweets and manufacturing process thereof, belong to food processing field.
technical background
Soft sweets have unique chewiness, and deeply like by consumer, but existing soft sweets easily stick to one's teeth, and affect mouthfeel, the present invention makes improvements.
Summary of the invention
The object of this invention is to provide a kind of soft sweets do not stuck to one's teeth and preparation method thereof.
For realizing above object, a kind of Konjak-kudzu vine root soft candy of the present invention, containing konjaku powder 20-30 part, carragheen 10-20 part, kudzu-vine root powder 30-40 part, citric acid 0.1-0.5 part, natrium citricum 0.1-0.5 part, white granulated sugar 20-30 part, pigment 0.05-0.1 part, flavoring essence 0.05-0.1 part, is weight portion.
The preparation method of a kind of Konjak-kudzu vine root soft candy of the present invention, step is as follows:
(1) join in konjaku powder by kudzu-vine root powder, be dissolved in water continuous high-speed stirred 2h, then leaves standstill 1h and make it fully swelling, obtain konjac glucomannan solution;
(2) in above-mentioned konjac glucomannan solution, add carragheen, heat at 75 DEG C, and constantly stirring makes it fully mix;
(3) add white granulated sugar and be warming up to 100-105 DEG C, sugar cook 20min, make dry matter content reach 80%, add citric acid, natrium citricum, pigment, essence after cooling, be stirred to gel form, reverse mould is shaping;
(4) shaping soft sweets are dry at 55 DEG C, obtain finished product after cooling.
The beneficial effect that the present invention produces is that the present invention adopts konjaku powder and the composite production soft sweets of carragheen, adds the toughness of kudzu-vine root powder these soft sweets adjustable, adhesiveness, to realize good chewiness, and can improve local flavor and the nutritive value of soft sweets.
Embodiment
Embodiment 1:
A kind of Konjak-kudzu vine root soft candy, containing konjaku powder 20 parts, carragheen 10 parts, kudzu-vine root powder 30 parts, citric acid 0.1 part, natrium citricum 0.3 part, white granulated sugar 20 parts, pigment 0.05 part, flavoring essence 0.06 part, is weight portion.
A preparation method for Konjak-kudzu vine root soft candy, step is as follows:
(1) join in konjaku powder by kudzu-vine root powder, be dissolved in water continuous high-speed stirred 2h, then leaves standstill 1h and make it fully swelling, obtain konjac glucomannan solution;
(2) in above-mentioned konjac glucomannan solution, add carragheen, heat at 75 DEG C, and constantly stirring makes it fully mix;
(3) add white granulated sugar and be warming up to 100 DEG C, sugar cook 20min, make dry matter content reach 80%, add citric acid, natrium citricum, pigment, essence after cooling, be stirred to gel form, reverse mould is shaping;
(4) shaping soft sweets are dry at 55 DEG C, obtain finished product after cooling.
Embodiment 2:
A kind of Konjak-kudzu vine root soft candy, containing konjaku powder 20 parts, carragheen 20 parts, kudzu-vine root powder 40 parts, citric acid 0.2 part, natrium citricum 0.3 part, white granulated sugar 25 parts, pigment 0.06 part, flavoring essence 0.08 part, is weight portion.
A preparation method for Konjak-kudzu vine root soft candy, step is as follows:
(1) join in konjaku powder by kudzu-vine root powder, be dissolved in water continuous high-speed stirred 2h, then leaves standstill 1h and make it fully swelling, obtain konjac glucomannan solution;
(2) in above-mentioned konjac glucomannan solution, add carragheen, heat at 75 DEG C, and constantly stirring makes it fully mix;
(3) add white granulated sugar and be warming up to 103 DEG C, sugar cook 20min, make dry matter content reach 80%, add citric acid, natrium citricum, pigment, essence after cooling, be stirred to gel form, reverse mould is shaping;
(4) shaping soft sweets are dry at 55 DEG C, obtain finished product after cooling.
Embodiment 3:
A kind of Konjak-kudzu vine root soft candy, containing konjaku powder 30 parts, carragheen 10 parts, kudzu-vine root powder 30 parts, citric acid 0.5 part, natrium citricum 0.2 part, white granulated sugar 30 parts, pigment 0.1 part, flavoring essence 0.1 part, is weight portion.
A preparation method for Konjak-kudzu vine root soft candy, step is as follows:
(1) join in konjaku powder by kudzu-vine root powder, be dissolved in water continuous high-speed stirred 2h, then leaves standstill 1h and make it fully swelling, obtain konjac glucomannan solution;
(2) in above-mentioned konjac glucomannan solution, add carragheen, heat at 75 DEG C, and constantly stirring makes it fully mix;
(3) add white granulated sugar and be warming up to 105 DEG C, sugar cook 20min, make dry matter content reach 80%, add citric acid, natrium citricum, pigment, essence after cooling, be stirred to gel form, reverse mould is shaping;
Shaping soft sweets are dry at 55 DEG C, obtain finished product after cooling.
Claims (2)
1. a Konjak-kudzu vine root soft candy, is characterized in that: containing konjaku powder 20-30 part, carragheen 10-20 part, kudzu-vine root powder 30-40 part, citric acid 0.1-0.5 part, natrium citricum 0.1-0.5 part, white granulated sugar 20-30 part, pigment 0.05-0.1 part, flavoring essence 0.05-0.1 part, is weight portion.
2. the preparation method of a kind of Konjak-kudzu vine root soft candy as claimed in claim 1, is characterized in that: step is as follows:
(1) join in konjaku powder by kudzu-vine root powder, be dissolved in water continuous high-speed stirred 2h, then leaves standstill 1h and make it fully swelling, obtain konjac glucomannan solution;
(2) in above-mentioned konjac glucomannan solution, add carragheen, heat at 75 DEG C, and constantly stirring makes it fully mix;
(3) add white granulated sugar and be warming up to 100-105 DEG C, sugar cook 20min, make dry matter content reach 80%, add citric acid, natrium citricum, pigment, essence after cooling, be stirred to gel form, reverse mould is shaping;
(4) shaping soft sweets are dry at 55 DEG C, obtain finished product after cooling.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310545088.0A CN103636887B (en) | 2013-11-07 | 2013-11-07 | A kind of Konjak-kudzu vine root soft candy and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310545088.0A CN103636887B (en) | 2013-11-07 | 2013-11-07 | A kind of Konjak-kudzu vine root soft candy and preparation method thereof |
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| Publication Number | Publication Date |
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| CN103636887A CN103636887A (en) | 2014-03-19 |
| CN103636887B true CN103636887B (en) | 2016-02-10 |
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| CN201310545088.0A Active CN103636887B (en) | 2013-11-07 | 2013-11-07 | A kind of Konjak-kudzu vine root soft candy and preparation method thereof |
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Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105994909A (en) * | 2016-06-13 | 2016-10-12 | 王卫华 | Kudzu vine root soft sweets with aglaia odorata flower flavor and making method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101703142A (en) * | 2009-11-20 | 2010-05-12 | 刘海燕 | Processing method of radix puerariae soft sweets |
| 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 |
| CN102524620A (en) * | 2012-02-22 | 2012-07-04 | 福建农林大学 | Health care sobering jelly and preparation method thereof |
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2013
- 2013-11-07 CN CN201310545088.0A patent/CN103636887B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101703142A (en) * | 2009-11-20 | 2010-05-12 | 刘海燕 | Processing method of radix puerariae soft sweets |
| 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 |
| CN102524620A (en) * | 2012-02-22 | 2012-07-04 | 福建农林大学 | Health care sobering jelly and preparation method thereof |
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| CN103636887A (en) | 2014-03-19 |
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Inventor after: Liu Jielong Inventor before: Su Jianli |
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Effective date of registration: 20170411 Address after: Jin Sheng Ping Industrial Zone 515021 in Guangdong Province, Shantou City College Road or road No. 1 (Zhongfu group) building B Patentee after: SHANTOU DONGSHENG FOOD CO., LTD. Address before: 266061 Shandong, Laoshan, Hongkong East Road, No. Pioneering Park, biological park, room 248, No. 239 Patentee before: Qingdao Wenchuang Science & Technology Co., Ltd. |
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Address after: Jin Sheng Ping Industrial Zone 515000 in Guangdong Province, Shantou City College Road or road No. 1 (Zhongfu group) building B Patentee after: SHANTOU SUNRISE FOOD CO., LTD. Address before: Jin Sheng Ping Industrial Zone 515021 in Guangdong Province, Shantou City College Road or road No. 1 (Zhongfu group) building B Patentee before: SHANTOU SUNRISE FOOD CO., LTD. |
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