KONJAC COMPLEX
POWDER
Jelly Powder
Jelly Powder is a compound powder and mainly
combined super grade konjac powder with carrageenan. Its specially
made for jelly products. This jelly powder has below characteristics:
1. Good transparency, high gel strength
2. Non-insoluble grains
3. Good mouth feeling, no bitter taste
Reference of formulation:
Raw materials
|
Percentage (%)
|
Granulated sugar
|
1618
|
Jelly Powder
|
0.60.8
|
Sodium Citrate
|
0.2
|
Citric Acid
|
0.2
|
Essence
|
Proper amount
|
Pigment
|
Proper amount
|
Water
|
to 100
|
Method of using jelly powder:
- Dosage
0.50.8%,the more dosage be
used, the higher gel strength and toughness it gets;
- First,
mix the jelly powder with partial of granulated sugar, then
add it into the cold water and agitate evenly;
- Add
the granulated sugar in, and heat the solution to boiling(95100℃)with agitate,
keep the solution boiling at the same temperature for 5-10min.,
- After
finish heating, filter the solution with 80-100mesh. Then, sugar
gel solution with good transparency obtained;
- Add
acid into the solution when its temperature drops to 6570℃,
keep its Ph value not lower than 3.7-3.8.
After that, pour it into the jelly cups;(add acid in
high temperature prohibited)
- Seal
it;
- Sterilization: Sterilize it for 15min. in
water and make the center temperature reaches up to 85℃;
- Finally,
dry and pack the final products after sterilization.
PUDDING POWDER
Pudding Powder is a compound powder with many
kind of hydrocolloid, combined
super grade konjac powder with carrageenan.
Its specially made for pudding jelly products.
This powder has below characteristics:
1.Only small amount used, general dosage 0.6~0.8%;
2.The jelly made by the powder has high gel strength with fine
toughness.
3.Great mouth feeling.
Reference of formulation
Granulated Sugar
|
16~18%
|
Milk Powder
|
Proper amount (white coloring can be used)
|
Pudding Powder
|
0.6~0.8%
|
Citric Acid
|
Proper amount
|
Essence
|
0.07~0.10%
|
Water
|
to 100%
|
Method of using Pudding Powder:
- Dosage
0.6~0.8%,the more dosage be
used the higher gel strength and great toughness it gets;
- Add
pudding powder directly into the cold water and agitate evenly;
- Add
in Granulated sugar and milk powder, heat it to boiling and
keep the boiling solution for 5 10 min.
- Filter
the solution with 80 100 mesh;
- Add
acid when temperature below 70℃
;
- Pour
the solution into the mold and seal it;
- Sterilization: Sterilize it for 15min in
water with the center temperature reaches up 85℃;
- After
sterilized, dry and pack the finished products。
HAM SAUSAGE
POWDER
Ham Sausage Powder is one of our compound gels, which combined
of konjac gel and carrageenan.
This ham sausage powder is specially made for sausage,
luncheon meat and minced meat products, etc
.
It has provided high gel strength, easy dispersion, great
emulsifying effect, bid water and forming good shapes of the final
products.
1.
Reference
of Formulation:
Raw Material
|
Percentage(%)
|
Lean meat
|
42
|
Fat meat
|
18
|
Phosphate complex
|
0.5
|
Compound Salt
|
1.4
|
Starch
|
6.0
|
Soybean Separate Protein
|
2.0
|
Edible
Salt
|
0.6
|
Vitamin C Na
|
0.050.1
|
Compound Powder
|
0.40.6
|
Seasoning & Flavoring
|
0.5
|
Ice-water
|
to 100
|
2. Reference
of Processing:
Raw Material→Preserve→Mix →Cut & Blend→Vacuum-stirring →Clyster→Sterilization→Cooling.
JELLY CANDY
POWDER
Jelly Candy Powder is a compound powder of konjac
powder and carrageenan, it is specially made for different kind
of gelled confectioner. This jelly candy powders characteristic
is: smooth mouth feeling, great elastic, good transparency, small
dosage used, low production costs, can adjust freeze and thaws
temperature, non-sticky sweet and its quality is not affected
by seasons Dosage 0.8-1.5%
Reference of Formulation:
Raw material
|
Percentage (%)
|
Granulated sugar
|
24
|
Liquid Glucose Syrup
|
49
|
Sodium Citrate
|
0.20.3
|
Citric Acid
|
0.20.3
|
Jelly-candy Powder
|
0.81.5
|
Essence
|
Proper amount
|
Pigment
|
Proper amount
|
Water
|
to 100
|
Method of operating:
1.
First, mix the jelly candy powder with dry granulated sugar.
Purpose:
To avoid forming any lumps after add the jelly candy powder
directly into water.
Method: Use
partial of the granulated sugar from the formula, mix it with
jelly candy powder and stir it.
2.
Disperse it in cold water: Adding the mixed powder direct
into the cold water.
3. Dissolve:
heating the
mixed powder starting to dissolve,
it will complete dissolved after the temperature reaches
up to 80℃.
4.
Add the rest of granulated sugar into the solution, heating for dissolve.
5.
Add the liquid glucose syrup, cook to make concentrated,
stop heating when the temperature reaches up to 105 107℃.
6.
Add in pigment and essence.
7.
Pour it into the mold as it will forms gel very quickly
at the temperature of 50 60℃.
8.
Cut it into piece.
9.
Dry it at the temperature of 50 60℃ for
24 48 hours.
10.
Pack the final products
|