<h1>What is Gel? </h1>
We often eat staple foods, such as chutney, rice noodles; meat products, such as ham sausages, meat fillings; beverages, such as acidic drinks, beer; snacks, such as turtle paste, old yogurt, ice cream, marshmallows, gummy, may have added gels.
Gel, Hanyu Pinyin zhě lí, also known as gelatin, fish glue, gilliptin and so on. It is a collagen made from animal skin and bone boiling, divided into industrial gelatin and edible gelatin, edible gelatin used to make food is colorless or light yellow transparent flakes or particles, which can be used as food gelling agent, stabilizer, thickener, foaming agent, emulsifier, dispersant, clarifier and so on. In confectionery production, gelatin is used to produce milk candy, protein sugar, marshmallow, fruit juice fudge, snowflake gummies, gummy and other fudges. This article introduces the preparation method of tea aromatic gel sugar.
Tea aroma gel sugar, tea aroma rich and low sweetness, Q bomb chewy and nutritious, better than QQ gummies
<h1>Tea gel sugar preparation method</h1>
1. Recipe
White sugar 110 g, fructose syrup 50 g, edible gelatin 16 g, instant tea powder 0.5 g, water 80 g, powdered sugar 20 g (decorative surface).
Special Note:
(1) There is no fructose syrup, which can be replaced with invert syrup or maltose.
(2) If you want to make a sweet and sour tea gel candy, you can add an appropriate amount of lemon juice.
(3) Instant tea powder can choose instant green tea powder, instant black tea powder, instant oolong tea powder, etc.
Second, the production steps
1, gelatin treatment: add 40 grams of water to the edible gelatin and soak for 30 minutes. Heat on a steamer or on hot water to melt the edible gelatin, cool it into gelatin jelly, and cut into small pieces with a knife.
(1) If gelatin is not consumed, it can be replaced with gelatin tablets.
(2) Gelatin cannot be directly heated and dissolved. The reason is that when gelatin is dissolved, direct heating will reduce the viscosity of gelatin and affect the gelatin's gelatin.<
2, sugar: pour the white sugar into a stainless steel pot, add 40 grams of water, heat and dissolve, add fructose syrup.
Special note: When the sugar liquid becomes transparent, it means that the white sugar has been completely dissolved; the sugar solution is opaque, indicating that the white sugar has not completely dissolved.
3, boiling sugar: heat and boil until large bubbles appear on the surface of the syrup, when the temperature reaches 115 ° C ~ 120 ° C, turn off the heat.
4, cooling, mixing, placement: cool the syrup to about 100 ° C, add gelatin jelly, stir and mix evenly, when the temperature cools to about 90 ° C, add instant tea powder, stir and mix well, place, so that the bubbles in the syrup all float on the surface, remove with a spoon.
(1) First use an appropriate amount of cold boiled water to adjust the instant tea powder into a paste, and then add it when the syrup temperature is reduced to about 90 ° C.
(2) After adding gelatin to the syrup, it should be cooled quickly to cool down. The reason is that gelatin is heated for a long time, which will cause the sugar cube to be too soft or not solidify at all.
(3) When gelatin jelly and instant tea powder are added to the syrup, it is necessary to stir and mix slowly to prevent excessive bubbles, which are not easy to remove and affect the appearance of sugar.
(4) If lemon juice is added, it can only be added after adding instant tea powder to prevent lemon juice from affecting the normal solidification of gelatin.
5, inverted, cooling and solidification: pour the mixed syrup into a stainless steel dish, the thickness is 1 cm, and the natural cooling solidifies for about 3 hours.
6, forming, packaging: the condensed sugar cubes cut into 2.5 cm wide strips, and then cut into 1 cm wide small sugar cubes, the surface is wrapped with powdered sugar, that is, into tea gel sugar, the appearance color is orange or yellow-green (the added instant tea powder is different, the color is not the same), the taste is sweet, Q bullet chewable, there is a strong tea aroma. Pack in a plastic bag or food can and store tightly sealed.
<h1>epilogue</h1>
1, edible gelatin should be soaked first, on the steamer or heated in water melting.
2, white sugar is completely dissolved before adding fructose syrup, boil the sugar until large bubbles appear.
3, syrup cooled to about 100 ° C, can be added gelatin jelly, and quickly cooled down.
4, syrup and gelatin, instant tea powder mixed, to stir slowly.
5, add an appropriate amount of lemon juice, you can make sweet and sour tea gel sugar.
I am a @post-60s food person, focusing on food technology and likes to climb mountains.