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A kind of grease jelly jelly and preparation method thereof

A technology for oil gel and soft candy, applied in confectionery, confectionery industry, food science and other directions, can solve the problems of liquid oil loss, three-dimensional network structure damage, unpleasant smell and so on, achieve smooth printing, good taste, oil-carrying high volume effect

Active Publication Date: 2022-01-11
INFINITUS (CHINA) CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, there are many problems in oleogel in food processing, such as the three-dimensional network structure formed by hydroxy fatty acids will be destroyed when stirred, resulting in the loss of liquid oil; the gel performance of phytosterols is seriously affected by water, etc.
At the same time, some functional oils such as algae oil, fish oil, ganoderma lucidum spore oil, cinnamon oil, etc. have a special smell, which gives people an unpleasant smell when eaten
The above problems all limit the application of oils and fats to gel gum

Method used

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  • A kind of grease jelly jelly and preparation method thereof
  • A kind of grease jelly jelly and preparation method thereof
  • A kind of grease jelly jelly and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042]

[0043] Preparation:

[0044] (A) Disperse 1.5g of low-acyl gellan gum and 15g of gelatin in deionized water sequentially in a water bath at 80°C to obtain a composite glue dispersion; disperse 30g of erythritol into 50g of liquid maltitol in an oil bath at 105°C After being uniformly dispersed, the sugar alcohol liquid is obtained; the composite glue dispersion liquid is added to the sugar alcohol liquid to boil sugar and remove water to form a hydrogel matrix;

[0045] (B) Take 0.04g of soybean protein isolate, 0.008g of linseed gum, and 0.006g of xanthan gum and disperse them in 5g of deionized water in a water bath at 70°C to form a uniform dispersion, then weigh 5g of cinnamon oil and slowly drop it within 5min. Add it to the dispersion liquid, and after the oil is evenly dispersed, place it in a high-shear machine and cut it for 5 minutes. After cooling, it will form an immobile soft solid oil gel.

[0046] (C) The oil gel loaded with 5 g of cinnamon oil was ...

Embodiment 2

[0051]

[0052] Preparation:

[0053] (A) Take 1.5g of low-acyl gellan gum and 15g of gelatin and disperse them into 80g of deionized water successively in a water bath at 80°C to obtain a composite glue dispersion; disperse 30g of erythritol into 50g of liquid maltitol in an oil bath at 105°C In the process, the sugar alcohol liquid is obtained after the dispersion is uniform; the composite glue dispersion liquid is added to the sugar alcohol liquid and boiled to remove water to form a hydrogel matrix;

[0054] (B) Take 0.1g of soybean protein isolate, 0.009g of linseed gum, and 0.009g of xanthan gum and disperse them in 9g of deionized water successively in a 70°C water bath to form a uniform dispersion, then weigh 10g of Ganoderma lucidum spore oil and slowly Add it dropwise to the dispersion, and after the oil is evenly dispersed, place it in a high-shear machine at gear A and cut for 5 minutes, and form an immobile soft solid oil gel after cooling.

[0055] (C) The oi...

Embodiment 3

[0058]

[0059] Preparation:

[0060] (A) Disperse 1.5g of low-acyl gellan gum and 15g of gelatin in 80g of deionized water sequentially in a water bath at 80°C to obtain a composite glue dispersion; disperse 30g of erythritol into 50g of liquid maltitol in an oil bath of 105°C In the process, the sugar alcohol liquid is obtained after the dispersion is uniform; the composite glue dispersion liquid is added to the sugar alcohol liquid and boiled to remove water to form a hydrogel matrix;

[0061] (B) Take 0.09g of soybean protein isolate, 0.02g of linseed gum, and 0.004g of xanthan gum and disperse them in 10g of deionized water in a water bath at 70°C to form a uniform dispersion, then weigh 10g of algae oil and drop it slowly within 5 minutes Add it to the dispersion liquid, and after the oil is evenly dispersed, place it in a high-shear machine and cut it for 5 minutes. After cooling, it will form an immobile soft solid oil gel.

[0062] (C) The oil gel loaded with 10 g...

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Abstract

The invention belongs to the field of food processing, and discloses a grease jelly jelly and a preparation method thereof. The oil gel jelly candy of the present invention is made of edible gum, sugar alcohol, functional oil, protein and water, wherein the edible gum is composed of low acyl gellan gum, gelatin, xanthan gum and linseed gum. Described sugar alcohol is made up of maltitol and erythritol. The oil gel jelly candy of the present invention uses oil gel technology to structure the functional oil into a soft solid to form an oil gel system, and uses the hydrogel matrix of the three-dimensional network structure as the carrier to carry the functional oil into the gel The glue is mixed with the hydrogel matrix to form a two-gel system, which not only ensures the stability of the functional oil, but also ensures that the soft candy has a good taste. The grease gel jelly candy of the present invention can be hot-melt extruded by a 3D printer to realize the three-dimensional printing and flexible manufacturing of the jelly jelly candy, and to prepare a kind of oily jelly that has good oil-holding properties and can print a variety of three-dimensional graphics and different oil loads. Functional Oil Gel Gummies.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a grease gel soft candy and a preparation method thereof. Background technique [0002] Gel candy (hereinafter referred to as soft candy) is made of granulated sugar and starch syrup as the main raw materials, agar, modified starch, gelatin, pectin as coagulants, and is made by boiling and molding processes. It has high moisture content and soft texture. sweets. Because its water content is higher than 10%, some can be as high as more than 20%, so it belongs to soft candy according to the classification of soft and hard. Due to the different types, characteristics and usage ratios of the selected edible colloids, the characteristics of the final sugar produced are also quite different. Starch jelly has a dense and sticky texture. Gelatin fudge is characterized by thick, tough and elastic properties. Agar with carrageenan type gelatin is smooth and crisp. Although j...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23G3/36A23G3/44A23G3/42A23G3/50
CPCA23G3/36A23G3/42A23G3/44A23G3/50A23V2002/00A23V2250/5086A23V2250/5044A23V2250/6416A23V2250/6402A23V2250/5488
Inventor 马方励肖俊勇从仁怀马忠华
Owner INFINITUS (CHINA) CO LTD
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