CN103829117A - Dietary fibre-enriched jelly and production method thereof - Google Patents
Dietary fibre-enriched jelly and production method thereof Download PDFInfo
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- CN103829117A CN103829117A CN201410119665.4A CN201410119665A CN103829117A CN 103829117 A CN103829117 A CN 103829117A CN 201410119665 A CN201410119665 A CN 201410119665A CN 103829117 A CN103829117 A CN 103829117A
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- jelly
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- 235000015110 jellies Nutrition 0.000 title claims abstract description 73
- 239000008274 jelly Substances 0.000 title claims abstract description 73
- 235000013325 dietary fiber Nutrition 0.000 title claims abstract description 66
- 238000004519 manufacturing process Methods 0.000 title abstract 3
- 229920002752 Konjac Polymers 0.000 claims abstract description 40
- 239000008213 purified water Substances 0.000 claims abstract description 26
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 26
- 235000010485 konjac Nutrition 0.000 claims abstract description 25
- 238000002156 mixing Methods 0.000 claims abstract description 11
- AXCZMVOFGPJBDE-UHFFFAOYSA-L calcium dihydroxide Chemical compound [OH-].[OH-].[Ca+2] AXCZMVOFGPJBDE-UHFFFAOYSA-L 0.000 claims abstract description 10
- 239000000920 calcium hydroxide Substances 0.000 claims abstract description 8
- 229910001861 calcium hydroxide Inorganic materials 0.000 claims abstract description 8
- 238000011049 filling Methods 0.000 claims abstract description 5
- 239000007788 liquid Substances 0.000 claims description 28
- 239000000843 powder Substances 0.000 claims description 26
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 21
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 15
- 238000002360 preparation method Methods 0.000 claims description 13
- 238000001914 filtration Methods 0.000 claims description 10
- 235000021552 granulated sugar Nutrition 0.000 claims description 10
- 229920002581 Glucomannan Polymers 0.000 claims description 9
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 7
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims description 7
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 claims description 7
- 244000248349 Citrus limon Species 0.000 claims description 7
- 235000005979 Citrus limon Nutrition 0.000 claims description 7
- 239000004376 Sucralose Substances 0.000 claims description 7
- 235000010358 acesulfame potassium Nutrition 0.000 claims description 7
- 229960004998 acesulfame potassium Drugs 0.000 claims description 7
- 239000000619 acesulfame-K Substances 0.000 claims description 7
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 7
- 238000001816 cooling Methods 0.000 claims description 7
- CEYULKASIQJZGP-UHFFFAOYSA-L disodium;2-(carboxymethyl)-2-hydroxybutanedioate Chemical compound [Na+].[Na+].[O-]C(=O)CC(O)(C(=O)O)CC([O-])=O CEYULKASIQJZGP-UHFFFAOYSA-L 0.000 claims description 7
- 235000019534 high fructose corn syrup Nutrition 0.000 claims description 7
- 239000001630 malic acid Substances 0.000 claims description 7
- 235000011090 malic acid Nutrition 0.000 claims description 7
- 235000020429 malt syrup Nutrition 0.000 claims description 7
- 239000004302 potassium sorbate Substances 0.000 claims description 7
- 229940069338 potassium sorbate Drugs 0.000 claims description 7
- 235000010241 potassium sorbate Nutrition 0.000 claims description 7
- 235000019408 sucralose Nutrition 0.000 claims description 7
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 claims description 7
- 238000000605 extraction Methods 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 5
- 238000000465 moulding Methods 0.000 claims description 5
- 238000011417 postcuring Methods 0.000 claims description 5
- 238000000746 purification Methods 0.000 claims description 5
- 230000001954 sterilising effect Effects 0.000 claims description 5
- 235000000346 sugar Nutrition 0.000 claims description 5
- 238000010792 warming Methods 0.000 claims description 5
- 230000008569 process Effects 0.000 claims description 2
- 241000186000 Bifidobacterium Species 0.000 abstract description 4
- 230000036559 skin health Effects 0.000 abstract description 4
- 230000000968 intestinal effect Effects 0.000 abstract description 3
- 239000003925 fat Substances 0.000 abstract 1
- 239000006041 probiotic Substances 0.000 abstract 1
- 230000000529 probiotic effect Effects 0.000 abstract 1
- 235000018291 probiotics Nutrition 0.000 abstract 1
- 230000001007 puffing effect Effects 0.000 abstract 1
- 230000002040 relaxant effect Effects 0.000 abstract 1
- 230000001502 supplementing effect Effects 0.000 abstract 1
- 230000009286 beneficial effect Effects 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 210000001035 gastrointestinal tract Anatomy 0.000 description 4
- 239000000499 gel Substances 0.000 description 4
- 241000894006 Bacteria Species 0.000 description 3
- 230000003796 beauty Effects 0.000 description 3
- 239000003053 toxin Substances 0.000 description 3
- 231100000765 toxin Toxicity 0.000 description 3
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 229940046240 glucomannan Drugs 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 230000001179 pupillary effect Effects 0.000 description 2
- 239000013589 supplement Substances 0.000 description 2
- 206010010774 Constipation Diseases 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 230000005784 autoimmunity Effects 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000008821 health effect Effects 0.000 description 1
- 125000004435 hydrogen atom Chemical group [H]* 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 230000002427 irreversible effect Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 238000006116 polymerization reaction Methods 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention relates to dietary fibre-enriched jelly and a production method thereof. The dietary fibre-enriched jelly is capable of supplementing the dietary fibre needed by people, keeping intestinal smoothness, increasing bifidobacterium, balancing intestinal probiotic groups, detoxifying, relaxing the bowels, clearing fats, beautifying, and maintaining skin health. The production method disclosed by the invention comprises the following steps: dissolving konjak dietary fibres in 100-125 parts by weight of purified water, and then standing for puffing; dissolving calcium hydroxide in 10-15 parts by weight of purified water to prepare a calcium hydroxide solution; mixing the puffed konjak dietary fibres with the calcium hydroxide solution, and then curing to prepare konjak dietary fibre blocks; and filling the jelly solution with the konjak dietary fibre blocks, thereby obtaining the dietary fibre-enriched jelly.
Description
Technical field
The present invention relates to food preparation field, particularly relate to a kind of for being rich in dietary fiber jelly and preparation method thereof.
Background technology
Jelly wins the especially pupillary favor of numerous consumers with its glittering and translucent outward appearance, smooth fragrant and sweet mouthfeel.Dietary fiber is called as needed by human " the 7th nutrient ", the same with proteins,vitamins,minerals essential to health.In nutrition educational circles, dietary fiber is called as " green street cleaner ", can keep human body intestinal canal unobstructed, increment Bifidobacterium, and balance beneficial bacteria of intestinal tract group, toxin expelling defaecation, fat eliminating beauty treatment, safeguards skin health.Unique health properties of dietary fiber has determined that it will be one of leading food in 21 worlds.Konjak dietary fiber (glucomannans) is taking konjaku powder as raw material, purifies through physical extraction, and the content of glucomannans under standard unit is reached more than 90%.
Pupillary gut flora is generally very unstable, and autoimmunity ability is poor, and mouth enters pathogenic bacteria and is easy to disturb normal enteron aisle beneficial flora growth, causes the various intestines problems such as diarrhoea, constipation.
Summary of the invention
The technical problem to be solved in the present invention is to provide a kind of energy and supplements self required dietary fiber, keep enteron aisle unobstructed, increment Bifidobacterium, balance beneficial bacteria of intestinal tract group, toxin expelling defaecation, fat eliminating beauty treatment, that safeguards skin health is rich in dietary fiber jelly and preparation method thereof.
To achieve these objectives, one of the present invention is rich in dietary fiber jelly, purified water 110-140 weight portion, Konjak dietary fiber 2-5 weight portion, calcium hydroxide 0.1-0.5 weight portion, jelly liquid 80-100 weight portion.
The present invention, wherein said Konjak dietary fiber is konjaku powder.
The present invention, wherein said konjaku powder purification by liquid extraction to the content of glucomannans reaches more than 90%.
The present invention, wherein said jelly liquid is prepared from by following component: purified water 80-85 weight portion, white granulated sugar 5-8 weight portion, HFCS 5-8 weight portion, malt syrup 4-6 weight portion, potassium sorbate 0.01-0.03 weight portion, jelly powder 0.5-0.8 weight portion, acesulfame potassium 0.01-0.03 weight portion, Sucralose 0.00025-0.0006 weight portion, citric acid 0.1-0.3 weight portion, malic acid 0.04-0.06 weight portion, natrium citricum 0.2-0.3 weight portion, sunset yellow 0.0001-0.0003 weight portion, lemon yellow 0.0002-0.0004 weight portion, essence 0.03-0.05 weight portion.
The present invention, wherein said jelly liquid is made by following steps:
Molten sugar filters: the described purified water that successively described white granulated sugar, described HFCS and described malt syrup is joined to 22-25 weight portion is dissolved and is warming up to 90 ± 5 DEG C and filters after making liquid glucose;
Colloidal sol: described jelly powder is joined while reaching 85 ± 5 DEG C to temperature in the described purified water of 58-60 weight portion, add described liquid glucose and continue to be heated to after 90 ± 5 DEG C, described jelly powder is fully dissolved, and make colloidal sol after evenly mixing with liquid glucose.
Allotment is filtered: be down to after 70-75 DEG C until described collosol temperature, by described potassium sorbate, described citric acid, described malic acid, described natrium citricum, described acesulfame potassium, described Sucralose, described sunset yellow, described lemon yellow, described essence adds in described colloidal sol, and bag filtration obtains described jelly liquid after filtration.
A method that is rich in dietary fiber jelly described in making, comprises following steps:
After described Konjak dietary fiber being dissolved in the purified water of 100-125 weight portion, leave standstill expanded;
Described calcium hydroxide is dissolved in the purified water of 10-15 weight portion, makes aqua calcis;
Described Konjak dietary fiber after expanded is made to Konjak dietary fiber piece with described aqua calcis mixing post curing moulding;
Described in making after described Konjak dietary fiber piece is filled in described jelly liquid, be rich in dietary fiber jelly.
The present invention, the wherein said standing expanded time is 1-2 hour.
The present invention, the temperature that wherein said Konjak dietary fiber piece is filled into jelly liquid described in described jelly liquid process is 65-70 DEG C, after filling, described in cooling making, is rich in dietary fiber jelly.
The present invention, after wherein said filling step and also comprise the step of sterilizing in 10-15 minute before cooling step, temperature is 85-87 DEG C.
One of the present invention is rich in dietary fiber jelly and has compared with prior art obtained following technique effect: mouthfeel is good, nutritious, can supplement self required dietary fiber, keep enteron aisle unobstructed, increment Bifidobacterium, balance beneficial bacteria of intestinal tract group, toxin expelling defaecation, fat eliminating beauty treatment, safeguards skin health.
Detailed description of the invention
Below in conjunction with embodiment, technical characterictic and the advantage with other above-mentioned to the present invention are described in more detail.
Embodiment 1
The preparation of jelly liquid:
Molten sugar filters: the purified water that successively white granulated sugar 5kg, HFCS 8kg and malt syrup 4kg is joined to 25kg is dissolved and is warming up to 90 DEG C and filters after making liquid glucose;
Colloidal sol: jelly powder 0.5kg is joined while reaching 80 DEG C to temperature in the purified water of 58kg, add described liquid glucose and continue to be heated to after 85 DEG C, described jelly powder is fully dissolved, and make colloidal sol after evenly mixing with liquid glucose.
Allotment is filtered: be down to after 70 DEG C until described collosol temperature, by potassium sorbate 0.01kg, citric acid 0.3kg, malic acid 0.04kg, natrium citricum 0.2kg, acesulfame potassium 0.01kg, Sucralose 0.0006kg, sunset yellow 0.0001kg, lemon yellow 0.0002kg, essence 0.03kg adds in described colloidal sol, and bag filtration obtains described jelly liquid after filtration.
The preparation of dietary fiber jelly:
After konjaku powder purification by liquid extraction to the content of glucomannans is reached to 90%, the described konjaku powder 2kg dissolving after purifying leaves standstill expanded 1 hour in 100kg purified water;
Calcium hydroxide 0.1kg is dissolved in the purified water of 10kg, makes aqua calcis;
Described konjaku powder solution after expanded is made to Konjak dietary fiber piece with described aqua calcis mixing post curing moulding, described Konjak dietary fiber piece is filled at 65 DEG C in the jelly liquid making described in 80kg, sterilizing 10 minutes at 85 DEG C afterwards, is rich in dietary fiber jelly 1 described in making after cooling.
Embodiment 2
The preparation of jelly liquid:
Molten sugar filters: the purified water that successively white granulated sugar 8kg, HFCS 5kg and malt syrup 6kg is joined to 22kg is dissolved and is warming up to 95 DEG C and filters after making liquid glucose;
Colloidal sol: jelly powder 0.8kg is joined while reaching 90 DEG C to temperature in the purified water of 60kg, add described liquid glucose and continue to be heated to after 95 DEG C, described jelly powder is fully dissolved, and make colloidal sol after evenly mixing with liquid glucose.
Allotment is filtered: be down to after 75 DEG C until described collosol temperature, by potassium sorbate 0.03kg, citric acid 0.1kg, malic acid 0.06kg, natrium citricum 0.3kg, acesulfame potassium 0.03kg, Sucralose 0.00025kg, sunset yellow 0.0003kg, lemon yellow 0.0004kg, essence 0.05kg adds in described colloidal sol, and bag filtration obtains described jelly liquid after filtration.
The preparation of dietary fiber jelly:
After konjaku powder purification by liquid extraction to the content of glucomannans is reached to 95%, the described konjaku powder 5kg dissolving after purifying leaves standstill expanded 2 hours in 125kg purified water;
Calcium hydroxide 0.5kg is dissolved in the purified water of 15kg, makes aqua calcis;
Described konjaku powder solution after expanded is made to Konjak dietary fiber piece with described aqua calcis mixing post curing moulding, described Konjak dietary fiber piece is filled at 70 DEG C in the jelly liquid making described in 100kg, sterilizing 15 minutes at 80 DEG C afterwards, is rich in dietary fiber jelly 2 described in making after cooling.
Embodiment 3
The preparation of jelly liquid:
Molten sugar filters: the purified water that successively white granulated sugar 6.5kg, HFCS 6.5kg and malt syrup 5kg is joined to 24kg is dissolved and is warming up to 95 DEG C and filters after making liquid glucose;
Colloidal sol: jelly powder 0.6kg is joined while reaching 85 DEG C to temperature in the purified water of 63kg, add described liquid glucose and continue to be heated to after 90 DEG C, described jelly powder is fully dissolved, and make colloidal sol after evenly mixing with liquid glucose.
Allotment is filtered: be down to after 73 DEG C until described collosol temperature, by potassium sorbate 0.02kg, citric acid 0.2kg, malic acid 0.04kg, natrium citricum 0.2kg, acesulfame potassium 0.02kg, Sucralose 0.0004kg, sunset yellow 0.0002kg, lemon yellow 0.0003kg, essence 0.04kg adds in described colloidal sol, and bag filtration obtains described jelly liquid after filtration.
The preparation of dietary fiber jelly:
After konjaku powder purification by liquid extraction to the content of glucomannans is reached to 97%, the described konjaku powder 4kg dissolving after purifying leaves standstill expanded 2 hours in 120kg purified water;
Calcium hydroxide 0.3kg is dissolved in the purified water of 12kg, makes aqua calcis;
Described konjaku powder solution after expanded is made to Konjak dietary fiber piece with described aqua calcis mixing post curing moulding, described Konjak dietary fiber piece is filled at 68 DEG C in the jelly liquid making described in 90kg, sterilizing 15 minutes at 83 DEG C afterwards, is rich in dietary fiber jelly 3 described in making after cooling.
What above 3 embodiment made is rich in dietary fiber jelly 1,2,3 dietary fiber content compared with existing jelly obviously increases, can reach more than 2%, existing jelly dietary fiber content generally, below 0.2%, is difficult to meet the demand of human body to dietary fiber in leisure.
What above 3 embodiment made be rich in dietary fiber jelly 1,2,3 utilizes konjaku glucomannan deacetylate group under alkali condition; intermolecular formation hydrogen chain; make the mutual polymerization of Glucomannan long-chain form the gel of stable heat irreversible; there is certain toughness; need to chew and could swallow; improve existing jelly gel effect partially soft, the deficiency that the edible improper tracheae of easily choking is caused danger.
What above 3 embodiment made is rich in dietary fiber jelly 1,2,3, white granulated sugar consumption also can form stronger gel lower than 8% time, reduce the consumption of white granulated sugar in product, avoid the white granulated sugar of excess intake to bring adverse effect to health, and existing jelly white sugar content generally need to, more than 15%, could arrive more satisfactory gel effect.
Above-described embodiment is described the preferred embodiment of the present invention; not scope of the present invention is limited; design under the prerequisite of spirit not departing from the present invention; various distortion and improvement that those of ordinary skill in the art make technical scheme of the present invention, all should fall in the definite protection domain of the claims in the present invention book.
Claims (9)
1. be rich in a dietary fiber jelly, it is characterized in that comprising following component: purified water 110-140 weight portion, Konjak dietary fiber 2-5 weight portion, calcium hydroxide 0.1-0.5 weight portion, jelly liquid 80-100 weight portion.
2. the dietary fiber jelly that is rich according to claim 1, is characterized in that: described Konjak dietary fiber is konjaku powder.
3. the dietary fiber jelly that is rich according to claim 2, is characterized in that: described konjaku powder purification by liquid extraction to the content of glucomannans reaches more than 90%.
4. the dietary fiber jelly that is rich according to claim 1, it is characterized in that: described jelly liquid is prepared from by following component: purified water 80-85 weight portion, white granulated sugar 5-8 weight portion, HFCS 5-8 weight portion, malt syrup 4-6 weight portion, potassium sorbate 0.01-0.03 weight portion, jelly powder 0.5-0.8 weight portion, acesulfame potassium 0.01-0.03 weight portion, Sucralose 0.00025-0.0006 weight portion, citric acid 0.1-0.3 weight portion, malic acid 0.04-0.06 weight portion, natrium citricum 0.2-0.3 weight portion, sunset yellow 0.0001-0.0003 weight portion, lemon yellow 0.0002-0.0004 weight portion, essence 0.03-0.05 weight portion.
5. the dietary fiber jelly that is rich according to claim 4, is characterized in that: described jelly liquid is made by following steps:
Molten sugar filters: the described purified water that successively described white granulated sugar, described HFCS and described malt syrup is joined to 22-25 weight portion is dissolved and is warming up to 90 ± 5 DEG C and filters after making liquid glucose;
Colloidal sol: described jelly powder is joined while reaching 85 ± 5 DEG C to temperature in the described purified water of 58-60 weight portion, add described liquid glucose and continue to be heated to after 90 ± 5 DEG C, described jelly powder is fully dissolved, and make colloidal sol after evenly mixing with liquid glucose.
Allotment is filtered: be down to after 70-75 DEG C until described collosol temperature, by described potassium sorbate, described citric acid, described malic acid, described natrium citricum, described acesulfame potassium, described Sucralose, described sunset yellow, described lemon yellow, described essence adds in described colloidal sol, and bag filtration obtains described jelly liquid after filtration.
6. a method for dietary fiber jelly is rich in making as described in any one in claim 1-5, it is characterized in that comprising following steps:
After described Konjak dietary fiber being dissolved in the purified water of 100-125 weight portion, leave standstill expanded;
Described calcium hydroxide is dissolved in the purified water of 10-15 weight portion, makes aqua calcis;
Described Konjak dietary fiber after expanded is made to Konjak dietary fiber piece with described aqua calcis mixing post curing moulding;
Described in making after described Konjak dietary fiber piece is filled in described jelly liquid, be rich in dietary fiber jelly.
7. the preparation method that is rich in dietary fiber jelly according to claim 6, is characterized in that: the described standing expanded time is 1-2 hour.
8. the preparation method that is rich in dietary fiber jelly according to claim 6, it is characterized in that: the temperature that described Konjak dietary fiber piece is filled into jelly liquid described in described jelly liquid process is 65-70 DEG C, after filling, described in cooling making, be rich in dietary fiber jelly.
9. the preparation method that is rich in dietary fiber jelly according to claim 8, is characterized in that: after described filling step and also comprise the step of sterilizing in 10-15 minute before cooling step, temperature is 85-87 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201410119665.4A CN103829117A (en) | 2014-03-28 | 2014-03-28 | Dietary fibre-enriched jelly and production method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410119665.4A CN103829117A (en) | 2014-03-28 | 2014-03-28 | Dietary fibre-enriched jelly and production method thereof |
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| CN103829117A true CN103829117A (en) | 2014-06-04 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105249072A (en) * | 2015-11-12 | 2016-01-20 | 安徽农业大学 | Formulation and preparation method of dietary fiber type inhalable jelly functional drink |
| CN105309904A (en) * | 2014-08-02 | 2016-02-10 | 诸城市官胡同食品有限公司 | Instant konjac and preparation process thereof |
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| CN102125240A (en) * | 2010-12-14 | 2011-07-20 | 健盛食品股份有限公司 | Perpetration method of konjaku can and konjaku can prepared by using same |
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- 2014-03-28 CN CN201410119665.4A patent/CN103829117A/en active Pending
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105309904A (en) * | 2014-08-02 | 2016-02-10 | 诸城市官胡同食品有限公司 | Instant konjac and preparation process thereof |
| CN105249072A (en) * | 2015-11-12 | 2016-01-20 | 安徽农业大学 | Formulation and preparation method of dietary fiber type inhalable jelly functional drink |
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