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Composite edible gelatin in the preparation of vegetarian abalone

A compound food glue and abalone technology, applied in the field of compound food glue, to achieve the effect of simplified process, low cost and realistic taste

Inactive Publication Date: 2011-05-25
SHANGHAI NORMAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, it has not been reported that curdlan gum is used as the main ingredient to compound food glue, especially curdlan gum is used as the main ingredient to compound food glue with konjac powder and xanthan gum, and it is applied to vegetarian food In the preparation of abalone, the technology of obtaining abalone food with realistic taste and low cost is an original invention

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] The composition and proportioning of the composite food glue of the present embodiment are as follows:

[0020] Curdlan Gum 70g

[0021] Konjac Flour 15g

[0022] Xanthan gum 15g

[0023] The preparation method of the composite food gum of the present embodiment is as follows:

[0024] 1) Prepare curdlan gum, konjac flour and xanthan gum according to the ratio of the above raw materials;

[0025] 2) pulverizing the above-mentioned raw materials;

[0026] 3) Mix evenly at normal temperature (15-35°C) and normal pressure.

[0027] The compound food glue of this embodiment is used in the preparation of vegetarian abalone, and the addition amount of said compound food glue accounts for 15% of the total weight of vegetarian abalone. The composition and proportion of the vegetarian abalone of this embodiment are as follows:

[0028] Compound Food Glue 15g

[0029] ice 8g

[0030] Calcium carbonate 1g

[0031] Guanylic acid 0.05g

[0032] Inosinic acid 0.05g

[0033]...

Embodiment 2

[0044] The composition and proportioning of the composite food glue of the present embodiment are as follows:

[0045] Curdlan Gum 76g

[0046] Konjac Flour 12g

[0047] Xanthan gum 12g

[0048] The preparation method of the composite food gum of the present embodiment is as follows:

[0049] 1) Prepare curdlan gum, konjac flour and xanthan gum according to the ratio of the above raw materials;

[0050] 2) pulverizing the above-mentioned raw materials;

[0051] 3) Mix evenly at normal temperature (15-35°C) and normal pressure.

[0052] The compound food glue of this embodiment is used in the preparation of vegetarian abalone, and the addition amount of said compound food glue accounts for 9% of the total weight of vegetarian abalone. The composition and proportion of the vegetarian abalone of this embodiment are as follows:

[0053] Compound Food Glue 9g

[0054] ice 8g

[0055] Calcium carbonate 1g

[0056] Guanylic acid 0.05g

[0057] Inosinic acid 0.05g

[0058] P...

Embodiment 3

[0069] The composition and proportioning of the composite food glue of the present embodiment are as follows:

[0070] Curdlan Gum 80g

[0071] Konjac Flour 10g

[0072] Xanthan gum 10g

[0073] The preparation method of the composite food gum of the present embodiment is as follows:

[0074]1) Prepare curdlan gum, konjac flour and xanthan gum according to the ratio of the above raw materials;

[0075] 2) pulverizing the above-mentioned raw materials;

[0076] 3) Mix evenly at normal temperature (15-35°C) and normal pressure.

[0077] The compound food glue of this embodiment is used in the preparation of vegetarian abalone, and the addition amount of said compound food glue accounts for 5% of the total weight of vegetarian abalone. The composition and proportioning of the vegetarian abalone of this embodiment are as follows:

[0078] Compound Food Glue 5g

[0079] ice 8g

[0080] Calcium carbonate 1g

[0081] Guanylic acid 0.05g

[0082] Inosinic acid 0.05g

[0083]...

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Abstract

The invention discloses a compound food gum for preparing vegetarian abalone, comprising the following components by weight proportion: 70 wt%-80 wt% of curdlan, 10 wt%-15 wt% of konjaku flour, 10 wt%-15 wt% of xanthan gum. The addition amount of said compound food gum is 5 wt%-15 wt% in the vegetarian abalone. The compound food gum of the invention enables the prepared vegetarian abalone not only to have real taste, but also have low cost.

Description

technical field [0001] The invention relates to a compound food glue, in particular to a compound food glue used for preparing vegetarian abalone, and belongs to the technical field of food additives. Background technique [0002] Curdlan gum, also known as curdlan, curdlan and thermal gel, is a fermented polysaccharide discovered by a doctor in Osaka, Japan in 1966 through microbial fermentation. The substance is named Curdlan because it has the property of being able to solidify after heating (Curdle property). Curdlan gum can be completely dissolved in alkaline aqueous solutions with a pH above 12, such as sodium hydroxide, trisodium phosphate, and tricalcium phosphate. Curdlan gum is insoluble in water, but it is easily dispersed in cold water and can be processed by high-speed stirring to form a more homogeneous dispersion. The aqueous dispersion of curdlan gum can form thermally irreversible colloid when heated above 80°C. The colloids formed by curdlan can be divid...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/05A23L1/0522A23L1/054A23L1/0534A23L1/20A23C20/02A23L29/238A23L29/269
Inventor 胡国华马正智王新
Owner SHANGHAI NORMAL UNIVERSITY
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