阅读说明：本技术 一种基于黑糖、魔芋胶为原料的水晶冻及其制备方法 (Crystal jelly based on brown sugar and konjac glucomannan as raw materials and preparation method thereof ) 是由 章振武 汤智 盖武军 李欣 于 2019-10-16 设计创作，主要内容包括：本发明公开了一种基于黑糖、魔芋胶为原料的水晶冻及其制备方法。按重量份数计,所述水晶冻包括以下组分：黑糖8~15份,果葡糖浆3~6份,白砂糖3~5份,魔芋胶0.5~1份,卡拉胶0.5~1份,结冷胶0.05~0.2份,一水柠檬酸0.05~0.1份,柠檬酸钠0.01~0.05份,山梨酸钾0.05~0.1份,L-乳酸钙0.03~0.06份。本发明的水晶冻的外观晶莹剔透,口感弹性且有嚼劲,同时具有益气补血、健脾暖胃等功效；本发明的水晶冻产品且可以直接食用,或者应用于奶茶、饮品和烘焙食品等领域,应用范围较广泛。(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.)

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.

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.