CN105707382A - Konjac glucomannan cotton candy and preparation method thereof - Google Patents
Konjac glucomannan cotton candy and preparation method thereof Download PDFInfo
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- CN105707382A CN105707382A CN201610060797.3A CN201610060797A CN105707382A CN 105707382 A CN105707382 A CN 105707382A CN 201610060797 A CN201610060797 A CN 201610060797A CN 105707382 A CN105707382 A CN 105707382A
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- 235000009508 confectionery Nutrition 0.000 title claims abstract description 63
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- 238000002360 preparation method Methods 0.000 title claims abstract description 44
- 229920002581 Glucomannan Polymers 0.000 title claims abstract description 37
- 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 title claims abstract description 33
- 229940046240 glucomannan Drugs 0.000 title claims abstract description 33
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- 239000000843 powder Substances 0.000 claims description 14
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- 238000004659 sterilization and disinfection Methods 0.000 claims description 10
- 239000000203 mixture Substances 0.000 claims description 9
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 8
- 239000008103 glucose Substances 0.000 claims description 8
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- 239000000969 carrier Substances 0.000 abstract 1
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- 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 2
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- ANOBYBYXJXCGBS-UHFFFAOYSA-L stannous fluoride Chemical compound F[Sn]F ANOBYBYXJXCGBS-UHFFFAOYSA-L 0.000 description 2
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- 206010011224 Cough Diseases 0.000 description 1
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 1
- FBPFZTCFMRRESA-KVTDHHQDSA-N D-Mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-KVTDHHQDSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
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- 229930195725 Mannitol Natural products 0.000 description 1
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- 238000005516 engineering process Methods 0.000 description 1
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- 230000002496 gastric effect Effects 0.000 description 1
- 239000003349 gelling agent Substances 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 235000009973 maize Nutrition 0.000 description 1
- 239000000594 mannitol Substances 0.000 description 1
- 235000010355 mannitol Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 210000000653 nervous system Anatomy 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 230000008447 perception Effects 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 230000003014 reinforcing effect Effects 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 239000000600 sorbitol Substances 0.000 description 1
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- 230000004206 stomach function Effects 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 235000021147 sweet food Nutrition 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 230000008673 vomiting Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The present invention relates to a konjac glucomannan cotton candy and a preparation method thereof. The preparation method of the konjac glucomannan cotton candy consists of the following steps: ginger soup preparing, syrup preparing, konjac glucomannan sol preparing, gelatinized starch preparing, mixing, baking, shaping, sterilizing and packaging. The konjac glucomannan and wheat starch are used as carriers, effective rose and haw ingredients are added, so that the products have advantages of the konjac glucomannan, also have a unique flavor and nutritional value, are resilient and elastic, and soft and delicate in taste, and have effects of strengthening the stomach and promoting digestion, and beautifying features and nourishing skin. The konjac glucomannan cotton candy enables the food to be better in flavor and taste, and beautiful in color and luster, at the same time, also has a nourishing effect on human intestines and stomach, and is a snack food which is delicious and tasty, healthy and safe, green and environmentally protective, and simple and convenient.
Description
Technical field
The present invention relates to a kind of leisure food and preparation method thereof, be specifically related to a kind of Rhizoma amorphophalli glucomannan cotton candy and preparation method thereof.
Background technology
Cotton candy is a kind of soft confection on market, loose porous, has certain elasticity and toughness, gains the name because mouthfeel is similar to Cotton Gossypii with quality.Fluffy and soft, color riot of color, different, lightly close lightly a bite, sweet is melted in the mouth, has the taste of a kind of happiness.Cotton candy can control the temper of people, provides energy for human body, maintains the normal function of nervous system and heart, makes fat homergy, prevents acidosis simultaneously, make body itself from infringement.Through constantly improveing research and development, now become current extremely popular fashion snack.Nowadays cotton candy is broadly divided into two kinds: a kind of soft confection being supermarket and selling, another kind is wire drawing cotton candy, for characteristic sweet food, it is that white sugar is poured into sugar outlet filament processed in cotton candy machine, with ear of maize sugar silk wound up again and form, entrance is instant, but the mouthfeel of wire drawing cotton candy is excessively sweet greasy, it does not have chew strength.Along with improving constantly of people's living standard and health perception, pursue delicious while more can pay close attention to nutrition and the safety of food.Cotton candy on the market is usually use fructose concentrated solution, gelatin and pigment additive and is made, sugar content is higher, and taste flavor is more single, and can not meet the hope of health of people health preserving, so it is unique to prepare a mouthfeel, the cotton candy of health care has very big realistic meaning.
Application number is: the patent of invention of 201210524224.3 " one can go here and there Sandwich candy floss " (applying date: 2012.12.07), disclose one and can go here and there Sandwich candy floss, sugared body including sandwich solid content and cotton candy, and stub, sandwich solid content is formed by following material mixture ratio: glucose syrup, sucrose, pectin, hydroxypropyl PASELLI EASYGEL, the drinkable water of surplus；The sugared body of cotton candy is formed by following material mixture ratio: 220 freeze power gelatin, hydroxypropyl PASELLI EASYGEL, Saccharum Sinensis Roxb., syrup, glucose powder, Sorbitol, the water of surplus.By cotton candy string on stub, and outer packaging bag is adopted to seal so that consumer is when edible, it is not necessary to directly to catch and touch sugar body, relatively sanitary, safety, and easily grip, be convenient for carrying.But in results simultaneously easily, stub too increases the existence of house refuse, and cotton candy production process is more complicated, and sugar content is too high.
Application number is: the patent of invention " the strong tooth sugar-free cotton candy of a kind of heat clearing away " (applying date: 2013.6.01) of 201310212730.3, disclose the strong tooth sugar-free cotton candy of a kind of heat clearing away, it is made up of the raw material of following weight portion: mannitol 400-600, jelly powder 20-30, starch 15-25, Flos Lonicerae 10-20, mentha leave 5-10, water 600-800.Having heat-clearing and toxic substances removing, pol low, heat is low, the feature of strong tooth, but toughness is not enough with elasticity.
The article of " rural area know-all " o. 11th Chinese in 2014 dawn: " fancy cotton candy small capital investment return is good ", fancy cotton candy is the same as with tradition cotton candy with Saccharum Sinensis Roxb. for except major ingredient, also added multiple auxiliary materials, such as Fructus Mali pumilae, Fructus Fragariae Ananssae, Fructus Citri tangerinae, Fructus Ananadis comosi, Fructus Musae etc..Making its flower-shape various, taste is multiple.But fancy cotton candy toughness is not enough, and mouthfeel is sweet greasy, and sugar content is too high, diabetics inedibility.
Summary of the invention
It is an object of the invention to provide a kind of Rhizoma amorphophalli glucomannan cotton candy and preparation method thereof, utilize Rhizoma amorphophalli glucomannan to prepare delicate mouthfeel for raw material flexible, delicious and cheap, have the cotton candy of invigorating the stomach and promoting digestion, looks improving and the skin nourishing effect.
The preparation method of a kind of Rhizoma amorphophalli glucomannan cotton candy of the present invention, it is characterised in that preparation process is as follows:
(1) preparation of ginger decoction: by weight, cleans 100-200 part Rhizoma Zingiberis Recens clear water, adds 300-400 part pure water, infusion 30-40min in steamer, obtains ginger decoction, standby；
(2) preparation of syrup: weigh the glucose of 150-200 part, 100-150 part Mel, add the ginger decoction 300-400 part in step (1), fire of larding speech with literary allusions after boiling in pot, be stirred continuously infusion 20-30min, be cooled to room temperature, obtain syrup, standby；
(3) preparation of KGM Sol: separately take 400-500 part pure water and be heated to 45-60 DEG C, stir and add 4-5 part Rhizoma amorphophalli glucomannan, keeps 20-30min in 45-60 DEG C after mix homogeneously, obtains KGM Sol；
(4) preparation of gelatinized starch: take wheaten starch 800-1000 part and tile in baking tray, 80-100 DEG C of roasting 6-8min, obtain gelatinized starch, standby；
(5) mixing: mixed by the gelatinized starch of the syrup of step (2) with step (4), adds the KGM Sol of step (3), inserts Fructus Crataegi powder 10-25 part, Flos Rosae Rugosae powder 20-30 part, stir, obtain compound；
(6) baking: be laid in baking tray by the compound of step (5), strike off, in baking box, 60-80 DEG C of baking 5-7min, obtains cotton candy；
(7) type processed, sterilization, packaging: by the cotton candy mold compresses molding of step (6), sterilization, packaging, be finished product.
The invention have the advantages that due to the distinctive gelling performance of Rhizoma amorphophalli glucomannan and water retention property, and there is the medical mechanisms such as toxin expelling relieving constipation, blood fat reducing blood sugar lowering, antitumor, raising immunity and fat-reducing, so the Rhizoma amorphophalli glucomannan cotton candy of the present invention also has above-mentioned advantage, in conjunction with other adjuvants, be also equipped with local flavor and the nutritive value of uniqueness, be rich in toughness and elastic, delicate mouthfeel is soft and effect of invigorating the stomach and promoting digestion, looks improving and the skin nourishing.In the raw material of the present invention, wheaten starch is widely used in food as thickening agent, gellant or stabilizer, has spleen invigorating and supports spleen, blood-supplementing blood-nourishing, the intestines and stomach coordinating, memory reinforcing, appetite-stimulating indigestion-relieving, anti-ageing effect of waiting for a long time；Flos Rosae Rugosae powder is rich in amino acid needed by human body, protein, organic acid vitamin C, a large amount of natural pigment and several mineral materials, the acid of the water rose of Sharon, and while increasing cotton candy nutritive effect, the color of Flos Rosae Rugosae powder also adds beautiful natural colored to cotton candy;Fructus Crataegi, containing multiple organic acid, can strengthen gastric acidity and appetite, promotes protein and the digestion of fat；Dense ginger decoction property and flavor of peppery and warm, has the multiple efficacies such as cold expelling diaphoresis, preventing phlegm from forming and stopping coughing, stomach function regulating, preventing or arresting vomiting；Mel scalable local flavor, has effect of loosening bowel to relieve constipation.
The Rhizoma amorphophalli glucomannan cotton candy safety and reliability of the present invention complies fully with relative national standards requirement, compared with commercially available cotton candy, Rhizoma amorphophalli glucomannan cotton candy uses Rhizoma amorphophalli glucomannan, wheaten starch as carrier, add effective Flos Rosae Rugosae, Fructus Crataegi composition, while meeting the fine local flavor of food and mouthfeel and beautiful color and luster, human body the intestines and stomach can also be played certain maintenance action, be the leisure food of a tasty, healthy and safe, environmental protection and simple and convenient perfect adaptation.
The Rhizoma amorphophalli glucomannan cotton candy of the present invention and commercially available cotton candy compare, and result is as shown in table 1.
The comparison of table 1 Rhizoma amorphophalli glucomannan cotton candy and commercially available cotton candy
Detailed description of the invention
In order to fully disclose Rhizoma amorphophalli glucomannan cotton candy and preparation method thereof of the present invention, it is illustrated below in conjunction with embodiment.
Embodiment 1, a kind of Rhizoma amorphophalli glucomannan cotton candy preparation method
The preparation method of a kind of Rhizoma amorphophalli glucomannan cotton candy, comprises the following steps:
(1) preparation of ginger decoction: by weight, takes 100 parts of Rhizoma Zingiberis Recens clear water and cleans, add 300 parts of pure water, and infusion 30min in steamer is standby；
(2) preparation of syrup: weigh the glucose of 150 parts, 100 parts of Mel, add the ginger decoction 300 parts of step (1), fire of larding speech with literary allusions after boiling in pot, be stirred continuously infusion 20min, cool down standby；
(3) preparation of KGM Sol: separately take 400 parts of pure water and be heated to 45 DEG C, stir and add 4 parts of Rhizoma amorphophalli glucomannans, keeps 20min in 45 DEG C after mix homogeneously, obtains KGM Sol；
(4) preparation of gelatinized starch: take wheaten starch 800 parts and tile in baking tray, 80 DEG C of roasting 6min, standby；
(5) mixing: mixed by the gelatinized starch of the syrup of step (2) with step (4), adds the KGM Sol of step (3), inserts Fructus Crataegi powder 10 parts, 20 parts of Flos Rosae Rugosae powder, stir；
(6) baking: the raw material mixed is laid in baking tray, strikes off, 60 DEG C of baking 5min in baking box；
(7) type processed, sterilization, packaging: by the cotton candy mold compresses molding of step (6), sterilization, packaging, be finished product.
Embodiment 2, a kind of Rhizoma amorphophalli glucomannan cotton candy preparation method
The preparation method of a kind of Rhizoma amorphophalli glucomannan cotton candy, comprises the following steps:
(1) preparation of ginger decoction: by weight, takes 150 parts of Rhizoma Zingiberis Recens clear water and cleans, add 350 parts of pure water, and infusion 35min in steamer is standby；
(2) preparation of syrup: weigh the glucose of 180 parts, 120 parts of Mel, add the ginger decoction 350 parts in step (1), fire of larding speech with literary allusions after boiling in pot, be stirred continuously infusion to 25min, be cooled to room temperature, standby；
(3) preparation of KGM Sol: separately take 450 parts of pure water and be heated to 50 DEG C, stir and add 5 parts of Rhizoma amorphophalli glucomannans, keeps 25min in 50 DEG C after mix homogeneously, obtains KGM Sol；
(4) preparation of gelatinized starch: take wheaten starch 900 parts and tile in baking tray, 90 DEG C of roasting 7min, standby；
(5) mixing: the gelatinized starch of syrup step (2) prepared and step (4) mixes, the KGM Sol prepared in addition step (3), insert Fructus Crataegi powder 20 parts, 25 parts of Flos Rosae Rugosae powder, stir；
(6) baking: be laid in baking tray by the raw material mixed, strike off, toasts 6min in baking box 70 DEG C.
(7) type processed, sterilization, packaging: by the cotton candy mold compresses molding of step (6), sterilization, packaging, be finished product.
Embodiment 3, a kind of Rhizoma amorphophalli glucomannan cotton candy preparation method
The preparation method of a kind of Rhizoma amorphophalli glucomannan cotton candy, comprises the following steps:
(1) preparation of ginger decoction: by weight, takes 200 parts of Rhizoma Zingiberis Recens clear water and cleans, add 400 parts of pure water, and infusion 40min in steamer is standby；
(2) preparation of syrup: weigh the glucose of 200 parts, 150 parts of Mel, add the ginger decoction 400 parts in step (1), fire of larding speech with literary allusions after boiling in pot, be stirred continuously infusion to 30min, be cooled to room temperature, standby；
(3) preparation of KGM Sol: separately take 500 parts of pure water and be heated to 60 DEG C, stir and add 4.5 parts of Rhizoma amorphophalli glucomannans, keeps 30min in 60 DEG C after mix homogeneously, obtains KGM Sol；
(4) preparation of gelatinized starch: take wheaten starch 1000 parts and tile in baking tray, 100 DEG C of roasting 8min, standby；
(5) mixing: the gelatinized starch of syrup step (2) prepared and step (4) mixes, the KGM Sol of addition step (3), insert Fructus Crataegi powder 25 parts, 30 parts of Flos Rosae Rugosae powder, stir；
(6) baking: be laid in baking tray by the raw material mixed, strike off, toasts 5min in baking box 80 DEG C.
(7) type processed, sterilization, packaging: by the cotton candy mold compresses molding of step (6), sterilization, packaging, be finished product.
The foregoing is only presently preferred embodiments of the present invention, all equalizations done according to the present patent application the scope of the claims change and modify, and all should belong to the covering scope of the present invention.
Claims (5)
1. the preparation method of a Rhizoma amorphophalli glucomannan cotton candy, it is characterised in that preparation process is as follows:
(1) preparation of ginger decoction: by weight, cleans 100-200 part Rhizoma Zingiberis Recens clear water, adds 300-400 part pure water, infusion 30-40min in steamer, obtains ginger decoction, standby；
(2) preparation of syrup: weigh the glucose of 150-200 part, 100-150 part Mel, add the ginger decoction 300-400 part in step (1), fire of larding speech with literary allusions after boiling in pot, be stirred continuously infusion 20-30min, be cooled to room temperature, obtain syrup, standby；
(3) preparation of KGM Sol: separately take 400-500 part pure water and be heated to 45-60 DEG C, stir and add 4-5 part Rhizoma amorphophalli glucomannan, keeps 20-30min in 45-60 DEG C after mix homogeneously, obtains KGM Sol；
(4) preparation of gelatinized starch: take wheaten starch 800-1000 part and tile in baking tray, 80-100 DEG C of roasting 6-8min, obtain gelatinized starch, standby；
(5) mixing: mixed by the gelatinized starch of the syrup of step (2) with step (4), adds the KGM Sol of step (3), inserts Fructus Crataegi powder 10-25 part, Flos Rosae Rugosae powder 20-30 part, stir, obtain compound；
(6) baking: be laid in baking tray by the compound of step (5), strike off, in baking box, 60-80 DEG C of baking 5-7min, obtains cotton candy；
(7) type processed, sterilization, packaging: by the cotton candy mold compresses molding of step (6), sterilization, packaging, be finished product.
2. the preparation method of a kind of Rhizoma amorphophalli glucomannan cotton candy according to claim 1, it is characterised in that the preparation of described ginger decoction: by weight, takes 150 parts of Rhizoma Zingiberis Recens clear water and cleans, add 350 parts of pure water, infusion 35min in steamer.
3. the preparation method of a kind of Rhizoma amorphophalli glucomannan cotton candy according to claim 1, it is characterized in that the preparation of described syrup: by weight, weigh the glucose of 180 parts, 120 parts of Mel, add ginger decoction 350 parts, lard speech with literary allusions after boiling in pot fire, be stirred continuously infusion 25min, be cooled to room temperature.
4. the preparation method of a kind of Rhizoma amorphophalli glucomannan cotton candy according to claim 1, it is characterized in that the preparation of described KGM Sol: by weight, take 450 parts of pure water and be heated to 50 DEG C, stirring while adding 5 parts of Rhizoma amorphophalli glucomannans, after mix homogeneously, keeping 25min in 50 DEG C.
5. the Rhizoma amorphophalli glucomannan cotton candy that prepared by the either method described in claim 1-4.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106819326A (en) * | 2017-01-06 | 2017-06-13 | 福建农林大学 | A kind of konjaku glucomannan nougat and preparation method thereof |
| CN108740980A (en) * | 2018-05-30 | 2018-11-06 | 福建农林大学 | A kind of konjaku fruit thick chilli sauce and preparation method thereof |
| CN110833141A (en) * | 2019-11-23 | 2020-02-25 | 福建农林大学 | Boiling-resistant konjac glucomannan noodles and preparation method thereof |
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| CN102349592A (en) * | 2011-10-11 | 2012-02-15 | 福建农林大学 | Konjak QQ candy and preparation method thereof |
| CN103283915A (en) * | 2013-06-01 | 2013-09-11 | 好来屋(福建)食品股份有限公司 | Sugar-free candy floss capable of clearing heat and strengthening teeth |
| CN105166610A (en) * | 2015-10-29 | 2015-12-23 | 福建农林大学 | Konjak glucomannan purple potato Guiling jelly and preparing method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102349592A (en) * | 2011-10-11 | 2012-02-15 | 福建农林大学 | Konjak QQ candy and preparation method thereof |
| CN103283915A (en) * | 2013-06-01 | 2013-09-11 | 好来屋(福建)食品股份有限公司 | Sugar-free candy floss capable of clearing heat and strengthening teeth |
| CN105166610A (en) * | 2015-10-29 | 2015-12-23 | 福建农林大学 | Konjak glucomannan purple potato Guiling jelly and preparing method thereof |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106819326A (en) * | 2017-01-06 | 2017-06-13 | 福建农林大学 | A kind of konjaku glucomannan nougat and preparation method thereof |
| CN108740980A (en) * | 2018-05-30 | 2018-11-06 | 福建农林大学 | A kind of konjaku fruit thick chilli sauce and preparation method thereof |
| CN110833141A (en) * | 2019-11-23 | 2020-02-25 | 福建农林大学 | Boiling-resistant konjac glucomannan noodles and preparation method thereof |
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