CN103636883B - A kind of konjak soft candy and preparation method thereof - Google Patents
A kind of konjak soft candy and preparation method thereof Download PDFInfo
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- CN103636883B CN103636883B CN201310545101.2A CN201310545101A CN103636883B CN 103636883 B CN103636883 B CN 103636883B CN 201310545101 A CN201310545101 A CN 201310545101A CN 103636883 B CN103636883 B CN 103636883B
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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 40%-50%, carragheen 20%-30%, lotus root starch 5%-10%, citric acid 0.1%-0.5%, natrium citricum 0.1%-0.5%, white granulated sugar 20%-30%, pigment 0.05%-0.1%, flavoring essence 0.05%-0.1%, is weight ratio.
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 soft candy of the present invention, containing konjaku powder 40%-50%, carragheen 20%-30%, lotus root starch 5%-10%, citric acid 0.1%-0.5%, natrium citricum 0.1%-0.5%, white granulated sugar 20%-30%, pigment 0.05%-0.1%, flavoring essence 0.05%-0.1%, is weight ratio.
The preparation method of a kind of konjak soft candy of the present invention, step is as follows:
(1) join in konjaku powder by lotus root starch, 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 lotus root starch these soft sweets adjustable, adhesiveness, to realize good chewiness.
Embodiment
Embodiment 1:
A kind of konjak soft candy, containing konjaku powder 40%, carragheen 30%, lotus root starch 5%, citric acid 0.1%, natrium citricum 0.2%, white granulated sugar 30%, pigment 0.05%, flavoring essence 0.1%, is weight ratio.
A preparation method for konjak soft candy, step is as follows:
(1) join in konjaku powder by lotus root starch, 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 soft candy, containing konjaku powder 45%, carragheen 25%, lotus root starch 8%, citric acid 0.2%, natrium citricum 0.3%, white granulated sugar 30%, pigment 0.08%, flavoring essence 0.08%, is weight ratio.
A preparation method for konjak soft candy, step is as follows:
(1) join in konjaku powder by lotus root starch, 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 soft candy, containing konjaku powder 50%, carragheen 20%, lotus root starch 10%, citric acid 0.5%, natrium citricum 0.5%, white granulated sugar 20%, pigment 0.1%, flavoring essence 0.08%, is weight ratio.
A preparation method for konjak soft candy, step is as follows:
(1) join in konjaku powder by lotus root starch, 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;
(4) shaping soft sweets are dry at 55 DEG C, obtain finished product after cooling.
Claims (2)
1. a konjak soft candy, is characterized in that: containing following raw material: konjaku powder 40%-50%, carragheen 20%-30%, lotus root starch 5%-10%, citric acid 0.1%-0.5%, natrium citricum 0.1%-0.5%, white granulated sugar 20%-30%, pigment 0.05%-0.1%, flavoring essence 0.05%-0.1%, is weight ratio.
2. the preparation method of a kind of konjak soft candy as claimed in claim 1, is characterized in that: step is as follows:
(1) join in konjaku powder by lotus root starch, 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, flavoring 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 |
|---|---|---|---|
| CN201310545101.2A CN103636883B (en) | 2013-11-07 | 2013-11-07 | A kind of konjak soft candy and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201310545101.2A CN103636883B (en) | 2013-11-07 | 2013-11-07 | A kind of konjak soft candy and preparation method thereof |
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| Publication Number | Publication Date |
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| CN103636883A CN103636883A (en) | 2014-03-19 |
| CN103636883B true CN103636883B (en) | 2015-11-18 |
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| CN201310545101.2A Active CN103636883B (en) | 2013-11-07 | 2013-11-07 | A kind of konjak soft candy and preparation method thereof |
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Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104381556A (en) * | 2014-10-22 | 2015-03-04 | 刘安文 | Konjac jelly and production technology thereof |
| CN104705468A (en) * | 2015-03-24 | 2015-06-17 | 晋华和佐（厦门）食品股份有限公司 | High-moisture konjak gel candy and preparation process thereof |
| CN104782864A (en) * | 2015-03-28 | 2015-07-22 | 曹石 | Processing method of health soft sweet prepared from lotus roots |
| CN105166254A (en) * | 2015-09-07 | 2015-12-23 | 福建省麦德好食品工业有限公司 | Fruity soft sweets and preparation method thereof |
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| CN1325274A (en) * | 1998-11-13 | 2001-12-05 | 沃尼尔·朗伯公司 | Non-stick soft confectionery composition and methods of making the same |
| CN1364058A (en) * | 2000-07-31 | 2002-08-14 | 森永制果株式会社 | Soft candies and process for producing the same |
| CN1394517A (en) * | 2001-06-26 | 2003-02-05 | 日本味觉糖有限公司 | Soft sugar |
| CN1954687A (en) * | 2005-10-28 | 2007-05-02 | 武汉胡公绿色天然食品有限公司 | Method for making sweet using vegetable, fruit and coarse grain as raw material |
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| CN102178014A (en) * | 2011-04-26 | 2011-09-14 | 湖北富程魔芋产业发展有限公司 | Sugar-free konjac soft sweet and preparation method thereof |
| CN102228122A (en) * | 2011-07-02 | 2011-11-02 | 福建农林大学 | Konjak-red jujube sugar-free soft sweet and preparation method thereof |
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| CN1325274A (en) * | 1998-11-13 | 2001-12-05 | 沃尼尔·朗伯公司 | Non-stick soft confectionery composition and methods of making the same |
| CN1364058A (en) * | 2000-07-31 | 2002-08-14 | 森永制果株式会社 | Soft candies and process for producing the same |
| CN1394517A (en) * | 2001-06-26 | 2003-02-05 | 日本味觉糖有限公司 | Soft sugar |
| CN1954687A (en) * | 2005-10-28 | 2007-05-02 | 武汉胡公绿色天然食品有限公司 | Method for making sweet using vegetable, fruit and coarse grain as raw material |
| CN102007994A (en) * | 2009-09-08 | 2011-04-13 | 张云鹏 | Particle-packaged buccal vegetable candy |
| CN102178014A (en) * | 2011-04-26 | 2011-09-14 | 湖北富程魔芋产业发展有限公司 | Sugar-free konjac soft sweet and preparation method thereof |
| CN102228122A (en) * | 2011-07-02 | 2011-11-02 | 福建农林大学 | Konjak-red jujube sugar-free soft sweet and preparation method thereof |
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| CN103636883A (en) | 2014-03-19 |
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Inventor after: Lin Yangzhi Inventor before: Su Jianli |
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Effective date of registration: 20170419 Address after: University of Jinping District 515021 in Guangdong province Shantou City Road Shengping Industrial Zone No. 5-1, Room 501, Room 601 of Patentee after: Shantou Bai Jin Food Industry 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: University of Jinping District 515021 in Guangdong province Shantou City Road Shengping Industrial Zone No. 5-1, Room 501, Room 601 of Patentee after: Guangdong Bai Jinli Biotechnology Co., Ltd. Address before: University of Jinping District 515021 in Guangdong province Shantou City Road Shengping Industrial Zone No. 5-1, Room 501, Room 601 of Patentee before: Shantou Bai Jin Food Industry Co., Ltd. |