Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Coconut calcium alginate sandwich gel food as well as preparation method and application thereof

A technology of calcium alginate gel and calcium alginate, which is applied in the food field, can solve the problems of making sandwich gel food without gel food, single appearance and taste, inability to attract consumers, etc., and achieve good appearance and taste characteristics. , the effect of wide application

Inactive Publication Date: 2012-10-03
NANJING YEGUO FOOD
View PDF3 Cites 6 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] There is no report that these two gel foods are made into sandwich gel foods
And when coconut fruit and calcium alginate gel are used as food alone, its outward appearance and mouthfeel are all comparatively single, can not attract consumers

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Using coconut water as the medium, inoculate Acetobacter xylinum with an inoculation amount of 8%, and culture it statically in a shallow plate at 30°C for 7 days to obtain a coconut gel film. After solid-liquid separation, the coconut gel film is prepared at a concentration of Wash in the sodium hydroxide solution of 1M to remove the adhering medium, then repeatedly wash 3 times with deionized water, then it is mechanically cut into cube-shaped coconut fruit particles with a side length of 5mm. Then reduce the water content of the coconut granules to 60% by mechanical compression, and then put them into a calcium chloride solution with a concentration of 0.1%, soak for 3 hours, take out the coconut granules, drain the water, and then put in seaweed with a concentration of 3%. In the sodium acid solution, after forming a small spherical coconut calcium alginate sandwich gel, filter to obtain a small spherical coconut calcium alginate sandwich gel food, wherein the sandwi...

Embodiment 2

[0032] Using coconut water as the medium, inoculate Gluconoacetobacter xylinum with an inoculation amount of 10%, and culture it in a dynamic shake flask at 30°C for 5 days to obtain coconut gel pellets. After solid-liquid separation, the coconut gel The small balls are washed in a 0.8M sodium hydroxide solution to remove the adhered medium, and then washed repeatedly with deionized water for 3 times to obtain small spherical coconut particles with a diameter of 10 mm. Reduce the water content of the coconut granules to 70% by low-temperature drying, then put them into a calcium chloride solution with a concentration of 0.08%, soak for 5 hours, take out the coconut granules, drain the water, and then add alginic acid with a concentration of 2%. In the sodium solution, after forming a small spherical coconut calcium alginate sandwich gel, filter to obtain a small spherical coconut calcium alginate sandwich gel food, in which the sandwich is also milky white small spherical cocon...

Embodiment 3

[0035] Prepare the medium with glucose, sucrose, peptone, beef extract, mineral salt, deionized water and red pigment of Monascus, inoculate Acetobacter xylinum with an inoculation amount of 8%, and culture it statically in a shallow plate at 29°C for 8 days to obtain coconut fruit Gel film, after solid-liquid separation, wash the coconut gel film in a sodium hydroxide solution with a concentration of 1M to remove the adhering medium, then wash it repeatedly with deionized water for 3 times, and then mechanically cut it into edge Cubic-shaped coconut particles with a length of 3 mm. Then reduce the water content of the coconut granules to 50% by mechanical compression, then put them into a calcium chloride solution with a concentration of 0.1%, soak for 5 hours, take out the coconut granules, drain the water, and put in seaweed with a concentration of 5%. In the sodium acid solution, after forming a small spherical coconut calcium alginate sandwich gel, filter to obtain a smal...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention relates to a coconut calcium alginate sandwich gel food as well as a preparation method and application thereof. The coconut calcium alginate sandwich gel food comprises a calcium alginate gel husk and a coconut particle kernel. The preparation method of the coconut calcium alginate sandwich gel food comprises the following steps of: preparing a coconut particle; soaking the coconut particle in calciferous solution; putting the coconut particle which is soaked in the calciferous solution into a calcium alginate solution; and carrying out solid-liquid separation to obtain the coconut calcium alginate sandwich gel food after coconut calcium alginate sandwich gel is formed. The coconut calcium alginate sandwich gel food provided by the invention is capable of providing better appearance and taste characteristics and can be widely applied to the production of various food products.

Description

technical field [0001] The invention relates to the field of food, in particular to a gel food, in particular to a coconut calcium alginate sandwich gel food and its preparation method and application. Background technique [0002] Coconut is a kind of biological cellulose product, which is a microbial metabolite. Because it often uses coconut water as the main component of the medium, and its shape and taste resemble fruit pulp, it is named "coconut". Naco is usually a white or milky white translucent gel product with a crisp taste and is often used in beverages, dairy products, and jelly products. Coconut fruit is a kind of pure natural high-quality dietary fiber, low in calories, free of cholesterol, and has obvious physiological regulation functions on the human body. It has high chewiness, crisp, delicate and elastic taste, and is favored by consumers. Moreover, the fermented coconut has a stable structure, strong water holding capacity, strong acid resistance and hea...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/212A23L2/52A23C9/13A23C9/156A23L1/064A23L19/00A23L21/12
Inventor 钟春燕
Owner NANJING YEGUO FOOD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com