CN110638014A - Crystal jelly based on brown sugar and konjac glucomannan as raw materials and preparation method thereof - Google Patents
Crystal jelly based on brown sugar and konjac glucomannan as raw materials and preparation method thereof Download PDFInfo
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- CN110638014A CN110638014A CN201910983103.7A CN201910983103A CN110638014A CN 110638014 A CN110638014 A CN 110638014A CN 201910983103 A CN201910983103 A CN 201910983103A CN 110638014 A CN110638014 A CN 110638014A
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- 229920002752 Konjac Polymers 0.000 title claims abstract description 34
- 235000015110 jellies Nutrition 0.000 title claims abstract description 34
- 239000008274 jelly Substances 0.000 title claims abstract description 34
- 235000010485 konjac Nutrition 0.000 title claims abstract description 30
- 239000000252 konjac Substances 0.000 title claims abstract description 29
- 239000013078 crystal Substances 0.000 title claims abstract description 26
- 235000001206 Amorphophallus rivieri Nutrition 0.000 title claims abstract description 25
- 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 21
- 229920002581 Glucomannan Polymers 0.000 title claims abstract description 21
- 229940046240 glucomannan Drugs 0.000 title claims abstract description 21
- 239000002994 raw material Substances 0.000 title claims abstract description 9
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 241001312219 Amorphophallus konjac Species 0.000 title 1
- 244000247812 Amorphophallus rivieri Species 0.000 claims abstract description 24
- MKJXYGKVIBWPFZ-CEOVSRFSSA-L calcium;(2s)-2-hydroxypropanoate Chemical compound [Ca+2].C[C@H](O)C([O-])=O.C[C@H](O)C([O-])=O MKJXYGKVIBWPFZ-CEOVSRFSSA-L 0.000 claims abstract description 20
- YASYEJJMZJALEJ-UHFFFAOYSA-N Citric acid monohydrate Chemical compound O.OC(=O)CC(O)(C(O)=O)CC(O)=O YASYEJJMZJALEJ-UHFFFAOYSA-N 0.000 claims abstract description 14
- 229960002303 citric acid monohydrate Drugs 0.000 claims abstract description 14
- 239000001509 sodium citrate Substances 0.000 claims abstract description 14
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims abstract description 14
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- 235000010492 gellan gum Nutrition 0.000 claims abstract description 13
- 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 abstract description 12
- 239000000679 carrageenan Substances 0.000 claims abstract description 12
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- 239000004302 potassium sorbate Substances 0.000 claims abstract description 12
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- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims abstract description 12
- 235000019534 high fructose corn syrup Nutrition 0.000 claims abstract description 10
- 238000010008 shearing Methods 0.000 claims description 36
- 239000000243 solution Substances 0.000 claims description 26
- 239000007788 liquid Substances 0.000 claims description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 17
- 239000006188 syrup Substances 0.000 claims description 15
- 235000020357 syrup Nutrition 0.000 claims description 15
- 238000010438 heat treatment Methods 0.000 claims description 13
- 238000003756 stirring Methods 0.000 claims description 9
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- 239000000084 colloidal system Substances 0.000 claims description 7
- 239000007787 solid Substances 0.000 claims description 7
- 238000001816 cooling Methods 0.000 claims description 6
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- 238000004806 packaging method and process Methods 0.000 claims description 4
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- 239000000706 filtrate Substances 0.000 claims description 3
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- OVBPIULPVIDEAO-LBPRGKRZSA-N folic acid Chemical compound C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)N[C@@H](CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-LBPRGKRZSA-N 0.000 description 4
- 150000004676 glycans Chemical class 0.000 description 4
- 235000019823 konjac gum Nutrition 0.000 description 4
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- 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 description 2
- AEMRFAOFKBGASW-UHFFFAOYSA-N Glycolic acid Chemical compound OCC(O)=O AEMRFAOFKBGASW-UHFFFAOYSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- OVBPIULPVIDEAO-UHFFFAOYSA-N N-Pteroyl-L-glutaminsaeure Natural products C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)NC(CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-UHFFFAOYSA-N 0.000 description 2
- 235000009754 Vitis X bourquina Nutrition 0.000 description 2
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- 239000008103 glucose Substances 0.000 description 2
- 239000004973 liquid crystal related substance Substances 0.000 description 2
- 150000002772 monosaccharides Chemical class 0.000 description 2
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- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 229930091371 Fructose Natural products 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
- 239000005715 Fructose Substances 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 240000000111 Saccharum officinarum Species 0.000 description 1
- 235000007201 Saccharum officinarum Nutrition 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
- 244000269722 Thea sinensis Species 0.000 description 1
- 230000003213 activating effect Effects 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 229960005069 calcium Drugs 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000013736 caramel Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 239000003610 charcoal Substances 0.000 description 1
- 239000000571 coke Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000003111 delayed effect Effects 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 235000003642 hunger Nutrition 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 210000004153 islets of langerhan Anatomy 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 238000007670 refining Methods 0.000 description 1
- 230000036186 satiety Effects 0.000 description 1
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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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
-
- 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 discloses a crystal jelly based on brown sugar and konjac glucomannan as raw materials and a preparation method thereof, wherein the crystal jelly comprises the following components, by weight, 8 ~ 15 parts of brown sugar, 3 ~ 6 parts of high fructose corn syrup, 3 ~ 5 parts of white granulated sugar, 0.5 ~ 1 parts of konjac glucomannan, 0.5 ~ 1 parts of carrageenan, 0.05 ~ 0.2.2 parts of gellan gum, 0.05 ~ 0.1 parts of citric acid monohydrate, 0.01 ~ 0.05 parts of sodium citrate, 0.05 ~ 0.1 parts of potassium sorbate, and 0.03 ~ 0.06.06 parts of L-calcium lactate.
Description
Technical Field
The invention relates to a crystal jelly based on brown sugar and konjac glucomannan as raw materials and a preparation method thereof.
Background
The brown sugar is a brown sugar, is not subjected to procedures such as high refining, decoloring and the like, but is boiled into syrup for a long time, so that the brown sugar is darker in color, has natural burnt caramel charcoal aroma and thick and fragrant smell, and leaves people with lingering teeth aroma and endless aftertaste. The brown sugar is rich in vitamins, glycolic acid, calcium, potassium, iron, magnesium and other trace elements and folic acid, and is very beneficial to body health.
The brown sugar is rich in glucose, fructose and other monosaccharide and polysaccharide energy substances, folic acid, trace elements and other nutrient components, and has very good effects of tonifying qi and enriching blood, strengthening spleen and warming stomach, relieving pain, and activating blood circulation to dissipate blood stasis. The advantages of warming and tonifying, warming and dredging, warming and dispersing, promoting the metabolism of skin cells and providing energy for the cells; blood volume components are added to provide nutrients, oxygen and moisture to the skin.
The crystal frozen rhizoma Amorphophalli is prepared from rhizoma Amorphophalli rhizome, and contains polysaccharides containing Konjac Glucomannan (KGM) as main ingredient. Konjac polysaccharide is different from common saccharides in that konjac polysaccharide has a large molecular weight and large viscosity, and can delay the absorption of glucose, thereby lightening the burden of pancreatic islets, KGM particles have extremely strong water absorption and expansion capacity, so that people can easily feel satiety, the hunger pain of diabetes patients can be relieved, the eating of the diabetes patients can be reduced, and KGM absorbs water and expands in volume to become cellulose with viscosity, the cellulose can slow down the passing of food from the stomach to the small intestine, the digestion and the absorption of monosaccharide are delayed, thereby reducing the synthesis speed of fatty acid in the body, and further achieving the purpose of losing weight.
Disclosure of Invention
The invention aims to provide crystal jelly based on brown sugar and konjac glucomannan as raw materials and a preparation method thereof.
The crystal jelly based on brown sugar and konjac glucomannan as raw materials is characterized by comprising the following components, by weight, 8 ~ 15 parts of brown sugar, 3 ~ 6 parts of high fructose corn syrup, 3 ~ 5 parts of white granulated sugar, 0.5 ~ 1 parts of konjac gum, 0.5 ~ 1 parts of carrageenan, 0.05 ~ 0.2.2 parts of gellan gum, 0.05 ~ 0.1.1 parts of citric acid monohydrate, 0.01 ~ 0.05.05 parts of sodium citrate, 0.05 ~ 0.1.1 parts of potassium sorbate and 0.03 ~ 0.06.06 parts of L-calcium lactate.
The crystal jelly based on brown sugar and konjac glucomannan is characterized by comprising the following components in parts by weight: 12 parts of brown sugar, 5 parts of high fructose corn syrup, 3 parts of white granulated sugar, 1 part of konjac glucomannan, 0.5 part of carrageenan, 0.1 part of gellan gum, 0.08 part of citric acid monohydrate, 0.02 part of sodium citrate, 0.1 part of potassium sorbate and 0.05 part of L-calcium lactate.
The preparation method of the brown sugar konjak crystal jelly is characterized by comprising the following steps of:
1) weighing 3 ~ 5 parts of white granulated sugar, and mixing with 0.5 ~ 1 parts of konjac glucomannan, 0.5 ~ 1 parts of carrageenan and 0.05 ~ 0.2.2 parts of gellan gum uniformly to prevent later-stage dissolution and agglomeration;
2) 0.03 ~ 0.06.06 part of L-calcium lactate is dissolved by 1 ~ 3 parts of water to form transparent non-particle liquid, and then the L-calcium lactate aqueous solution is obtained for standby use, 0.05 ~ 0.1.1 part of citric acid monohydrate and 0.01 ~ 0.05.05 part of sodium citrate are dissolved by 1 ~ 3 parts of water to form transparent non-particle liquid, and then sour solution is obtained for standby use;
3) 8 ~ 15 parts of brown sugar are dissolved in 20 ~ 30 parts of water to form a uniform brown sugar solution, the solution is filtered, the filtrate is a syrup solution, the syrup solution is put into a shearing jacketed pan to be heated and boiled, bubbles appear on the surface of the syrup solution in the shearing jacketed pan, and the syrup solution is boiled until the content of soluble solids of the syrup solution is 90 ~ 95 percent for standby (the boiling can enhance the coke aroma of the brown sugar, so that the integral aroma is more mellow);
4) then adding 45 ~ 55 parts of water, 3 ~ 6 parts of high fructose corn syrup and 0.05 ~ 0.1.1 parts of potassium sorbate into the shearing jacketed kettle in sequence, heating the mixed solution in the shearing jacketed kettle to 75 ~ 85 ℃, adding the colloid mixture obtained in the step 1), shearing and stirring, heating the mixed solution in the shearing jacketed kettle to 90 ~ 95 ℃, and stopping heating;
5) adding the L-calcium lactate aqueous solution and the sour solution obtained in the step 2) into a shearing jacketed pan, shearing and stirring, forming liquid brown sugar jelly in the shearing jacketed pan, blanking the liquid brown sugar jelly into a cooling tank for caching, then quickly pouring the liquid brown sugar jelly into a disinfection mould, sealing at room temperature, cooling for molding, cutting, and packaging to obtain the brown sugar konjak crystal jelly.
Compared with the prior art, the invention has the following beneficial effects: the brown sugar konjak crystal jelly disclosed by the invention is crystal clear in appearance, elastic in taste and chewy, and has the effects of tonifying qi and enriching blood, tonifying spleen and warming stomach and the like; the product of the invention can be directly eaten or applied to the fields of milk tea, drinks, baked foods and the like, and has wider application range.
Detailed Description
The present invention is further illustrated by the following examples, which should not be construed as limiting the scope of the invention.
In the following examples and comparative examples, gellan gum was purchased from Zhejiang Tianwei Biotech Co., Ltd.
Example 1:
the crystal jelly comprises the following components in parts by weight: 12 parts of brown sugar, 5 parts of high fructose corn syrup (F55 type), 3 parts of white granulated sugar, 1 part of konjac glucomannan, 0.5 part of carrageenan, 0.1 part of gellan gum, 0.08 part of citric acid monohydrate, 0.02 part of sodium citrate, 0.1 part of potassium sorbate and 0.05 part of L-calcium lactate.
The preparation method of the crystal jelly comprises the following steps:
1) weighing 3 parts by weight of white granulated sugar, 1 part by weight of konjac glucomannan, 0.5 part by weight of carrageenan and 0.1 part by weight of gellan gum, and uniformly mixing to facilitate later-stage colloid dissolution and prevent agglomeration;
2) dissolving 0.05 weight parts of L-calcium lactate in 2 weight parts of hot water at 85 ℃ to form transparent particle-free liquid, and obtaining an L-calcium lactate aqueous solution for later use; 0.08 part by weight of citric acid monohydrate and 0.02 part by weight of sodium citrate are dissolved in 2 parts by weight of hot water at 85 ℃ to form a transparent particle-free liquid, and a sour solution is obtained for later use (the citric acid monohydrate and the sodium citrate are used as sour agents);
3) adding 24 parts by weight of 85 ℃ hot water into a container, adding 12 parts by weight of brown sugar, stirring and dissolving completely, filtering with a 100-mesh screen, wherein the filtrate is a syrup solution, putting the syrup solution into a shearing jacketed pan, heating and boiling, bubbles appear on the surface of the syrup solution in the shearing jacketed pan, and boiling until the soluble solid content of the syrup solution is 90 ~ 92%, and keeping for later use;
4) then adding 50.15 weight parts of water and 5 weight parts of grape pulp (F55 type) into a shearing jacketed kettle, starting shearing, adding 0.1 weight part of potassium sorbate, setting the timing to dissolve for 2min,
heating the mixed liquid in the shearing jacketed kettle to 80 ℃, adding the colloid mixture obtained in the step 1), shearing and stirring for 3min at a set timing, heating the mixed liquid in the shearing jacketed kettle to 90 ℃, and stopping heating;
5) adding the L-calcium lactate aqueous solution and the sour solution obtained in the step 2) into a shearing jacketed pan, shearing and stirring for 5min, forming liquid brown sugar crystal jelly in the shearing jacketed pan, then quickly pouring the liquid brown sugar crystal jelly into a disinfection mould, sealing at room temperature, cooling and forming for 30min to form a solid semi-finished product, flatly paving the solid semi-finished product on a disinfection workbench, cutting into a strip shape with the thickness of 10mm, and packaging to obtain the finished product.
Comparative example 1:
a jelly was prepared by repeating example 1 except that "konjac gum was not contained". The brown sugar konjak crystal jelly of the comparative example 1 comprises the following components in parts by weight: 12 parts of brown sugar, 5 parts of high fructose corn syrup, 3 parts of white granulated sugar, 0.5 part of carrageenan, 0.1 part of gellan gum, 0.08 part of citric acid monohydrate, 0.02 part of sodium citrate, 0.1 part of potassium sorbate and 0.05 part of L-calcium lactate.
The method for preparing the crystal jelly of blackish candy according to comparative example 1 was repeated in example 1, but unlike the method of preparing example 1, konjac gum was not added in the step 1).
Comparative example 2:
the crystal jelly comprises the following components in percentage by weight: 5 parts of high fructose corn syrup, 15 parts of white granulated sugar, 1 part of konjac glucomannan, 0.5 part of carrageenan, 0.1 part of gellan gum, 0.08 part of citric acid monohydrate, 0.02 part of sodium citrate, 0.1 part of potassium sorbate and 0.05 part of L-calcium lactate.
The method for preparing the jelly of comparative example 2 is as follows:
1) weighing 15 parts by weight of white granulated sugar, 1 part by weight of konjac glucomannan, 0.5 part by weight of carrageenan and 0.1 part by weight of gellan gum, and uniformly mixing to obtain a colloid mixture, so as to be beneficial to later-stage colloid dissolution and prevent agglomeration;
2) dissolving 0.05 weight parts of L-calcium lactate in 2 weight parts of hot water at 85 ℃ to form transparent particle-free liquid, and obtaining an L-calcium lactate aqueous solution for later use; 0.08 part by weight of citric acid monohydrate and 0.02 part by weight of sodium citrate are dissolved in 2 parts by weight of hot water at 85 ℃ to form a transparent particle-free liquid, and a sour solution is obtained for later use (the citric acid monohydrate and the sodium citrate are used as sour agents);
3) adding 50.15 weight parts of water and 5 weight parts of grape pulp (F55 type) into a shearing jacketed kettle, starting shearing, adding 0.1 weight part of potassium sorbate, setting the timing to dissolve for 2min,
heating the mixed liquid in the shearing jacketed kettle to 80 ℃, adding the colloid mixture obtained in the step 1), shearing and stirring for 3min at a set timing, heating the mixed liquid in the shearing jacketed kettle to 90 ℃, and stopping heating;
4) adding the L-calcium lactate aqueous solution and the sour solution obtained in the step 2) into a shearing jacketed pan, shearing and stirring for 5min, forming liquid crystal jelly in the shearing jacketed pan, then quickly pouring the liquid crystal jelly into a disinfection mould, sealing at room temperature, cooling and forming for 30min to form a solid semi-finished product, spreading the solid semi-finished product on a disinfection workbench, cutting into a strip shape with the thickness of 10mm, and packaging to obtain the finished product.
Application test example:
the jelly prepared in example 1 and comparative example 1 ~ 2 was obtained by randomly inviting 10 persons to perform sensory evaluation, and the average value of the evaluation was counted, the evaluation criteria are as shown in table 1 below, and the evaluation results are as shown in table 2 below (the average score of 10 persons sensory evaluation is the scoring result as shown in table 2);
it can be seen from table 2 that the taste and the tissue morphology scores of comparative example 1 are both low, because konjac gum is a soluble dietary fiber, the mellow taste of the jelly can be increased, the fiber taste can be increased, and meanwhile, a certain stabilizing effect on the tissue state can be achieved; as can be seen from comparative example 2, the mouth feel and aroma were low, and since brown sugar was produced as a by-product in the production process of white sugar and brown sugar was produced from sugar cane as a raw material, the mouth feel and flavor of brown sugar were weaker than those of brown sugar, and the flavor of the frozen combination of brown sugar and konjac crystal was superior to that of brown sugar applied to konjac crystal.
The description is given for the sole purpose of illustrating embodiments of the inventive concept and should not be taken as limiting the scope of the invention to the particular forms set forth in the embodiments or as being equivalent thereto, which would occur to those skilled in the art upon consideration of the present inventive concept.
Claims (3)
1. A crystal jelly based on brown sugar and konjac glucomannan is characterized by comprising, by weight, 8 ~ 15 parts of brown sugar, 3 ~ 6 parts of high fructose corn syrup, 3 ~ 5 parts of white granulated sugar, 0.5 ~ 1 parts of konjac glucomannan, 0.5 ~ 1 parts of carrageenan, 0.05 ~ 0.2.2 parts of gellan gum, 0.05 ~ 0.1 parts of citric acid monohydrate, 0.01 ~ 0.05.05 parts of sodium citrate, 0.05 ~ 0.1.1 parts of potassium sorbate and 0.03 ~ 0.06.06 parts of L-calcium lactate.
2. The crystal jelly based on brown sugar and konjac glucomannan as raw materials according to claim 1 is characterized by comprising the following components in parts by weight: 12 parts of brown sugar, 5 parts of high fructose corn syrup, 3 parts of white granulated sugar, 1 part of konjac glucomannan, 0.5 part of carrageenan, 0.1 part of gellan gum, 0.08 part of citric acid monohydrate, 0.02 part of sodium citrate, 0.1 part of potassium sorbate and 0.05 part of L-calcium lactate.
3. The preparation method of the crystal jelly based on the brown sugar and the konjac glucomannan as the raw materials according to claim 1, which is characterized by comprising the following steps in parts by weight:
1) weighing 3 ~ 5 parts of white granulated sugar, and uniformly mixing with 0.5 ~ 1 parts of konjac glucomannan, 0.5 ~ 1 parts of carrageenan and 0.05 ~ 0.2.2 parts of gellan gum to prevent later-stage dissolution and agglomeration;
2) 0.03 ~ 0.06.06 part of L-calcium lactate is dissolved by 1 ~ 3 parts of water to form transparent non-particle liquid, and then the L-calcium lactate aqueous solution is obtained for standby use, 0.05 ~ 0.1.1 part of citric acid monohydrate and 0.01 ~ 0.05.05 part of sodium citrate are dissolved by 1 ~ 3 parts of water to form transparent non-particle liquid, and then sour solution is obtained for standby use;
3) 8 ~ 15 parts of brown sugar is dissolved in 20 ~ 30 parts of water to form a uniform brown sugar solution, the brown sugar solution is filtered, the filtrate is a syrup solution, the syrup solution is put into a shearing jacketed pan to be heated and boiled, bubbles appear on the surface of the syrup solution in the shearing jacketed pan, and the syrup solution is boiled until the soluble solid content of the syrup solution is 90 ~ 95% for standby;
4) then adding 45 ~ 55 parts of water, 3 ~ 6 parts of high fructose corn syrup and 0.05 ~ 0.1.1 parts of potassium sorbate into the shearing jacketed kettle in sequence, heating the mixed solution in the shearing jacketed kettle to 75 ~ 85 ℃, adding the colloid mixture obtained in the step 1), shearing and stirring, heating the mixed solution in the shearing jacketed kettle to 90 ~ 95 ℃, and stopping heating;
5) adding the L-calcium lactate aqueous solution and the sour solution obtained in the step 2) into a shearing jacketed pan, shearing and stirring, forming liquid brown sugar jelly in the shearing jacketed pan, blanking the liquid brown sugar jelly into a cooling tank for caching, then quickly pouring the liquid brown sugar jelly into a disinfection mould, sealing at room temperature, cooling for molding, cutting, and packaging to obtain the brown sugar konjak crystal jelly.
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| CN111685295A (en) * | 2020-07-08 | 2020-09-22 | 江西德都食品科技有限公司 | Konjak particle production formula and production flow thereof |
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