Rana japonica oil gel food and preparation method thereof

A technology of wood frog oil and gel state, which is applied in the field of food processing, can solve the problems of destroying the gel structure of wood frog oil and the inability to form gel, etc., and achieve the effect of improving gel characteristics, increasing strength and rich nutrition

Inactive Publication Date: 2020-06-16
JILIN UNIV
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

Studies have shown that adding metal salt ions and adjusting pH will destr

Method used

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  • Rana japonica oil gel food and preparation method thereof
  • Rana japonica oil gel food and preparation method thereof
  • Rana japonica oil gel food and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] It consists of the following components by mass percentage: 0.98% of wood frog oil, 98.46% of purified water, 0.15% of xanthan gum, 0.15% of konjac gum, 0.06% of compound sweetener, 0.2% of pineapple essence, and 0.0005% of lemon yellow pigment .

[0027] Concrete preparation process comprises the following steps:

[0028] (1) Pulverization: Remove impurities such as black fascia from the selected dried wood frog oil, pulverize and sieve (above 40 mesh) to obtain wood frog oil powder;

[0029] (2) dry mixing: the wood frog oil powder obtained in step (1) is directly mixed with xanthan gum and konjac gum powder, fully stirred evenly, and mixed powder is obtained;

[0030] (3) Deployment: Add pineapple essence, compound sweetener and lemon yellow pigment to the purified water in the batching tank and stir evenly;

[0031] (4) Stirring: add the mixed powder obtained in step (2) into the prepared feed liquid, and stir to obtain glue.

[0032] (5) Filling: fast filling an...

Embodiment 2

[0036] It consists of the following components by mass percentage: 0.98% of wood frog oil, 98.24% of purified water, 0.2% of xanthan gum, 0.2% of konjac gum, 0.09% of compound sweetener, 0.29% of mango essence, and 0.0005% of lemon yellow pigment .

[0037] Concrete preparation process comprises the following steps:

[0038] (1) Pulverization: Remove impurities such as black fascia from the selected dried wood frog oil, pulverize and sieve (above 40 mesh) to obtain wood frog oil powder;

[0039] (2) dry mixing: the wood frog oil powder obtained in step (1) is directly mixed with xanthan gum and konjac gum powder, fully stirred evenly, and mixed powder is obtained;

[0040] (3) Deployment: Add mango essence, compound sweetener and lemon yellow pigment to the purified water in the batching tank and stir evenly;

[0041] (4) Stirring: add the mixed powder obtained in step (2) into the prepared feed liquid, and stir to obtain glue.

[0042] (5) Filling: fast filling and sealing...

Embodiment 3

[0046] It consists of the following components by mass percentage: 0.98% of wood frog oil, 98.02% of purified water, 0.25% of xanthan gum, 0.25% of konjac gum, 0.11% of compound sweetener, 0.39% of apple essence, and 0.0005% of green pigment .

[0047] Concrete preparation process comprises the following steps:

[0048] (1) Pulverization: Remove impurities such as black fascia from the selected dried wood frog oil, pulverize and sieve (above 40 mesh) to obtain wood frog oil powder;

[0049] (2) dry mixing: the wood frog oil powder obtained in step (1) is directly mixed with xanthan gum and konjac gum powder, fully stirred evenly, and mixed powder is obtained;

[0050] (3) Deployment: Add apple essence, compound sweetener, and fruit green pigment to the purified water in the batching tank and stir evenly;

[0051] (4) Stirring: add the mixed powder obtained in step (2) into the prepared feed liquid, and stir to obtain glue.

[0052] (5) Filling: fast filling and sealing of t...

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Abstract

The invention provides a rana japonica oil gel food and a preparation method thereof. The rana japonica oil gel food is composed of the following components in percentage by mass: 0.98% of rana japonica oil, 98.02%-98.46% of purified water, 0.15%-0.25% of xanthan gum, 0.15%-0.25% of konjac gum, 0.06%-0.11% of a compound sweetening agent, 0.2%-0.39% of edible essence and 0.0003%-0.0009% of edible pigment. The rana japonica oil is used as a main raw material, xanthan gum and konjac gum are innovatively added into the rana japonica oil, the gel strength of the rana japonica oil is remarkably improved, and the taste of the product is improved; the product obtained by blending the compound sweetening agent, the edible essence and the pigment is delicious, attractive in color and extremely convenient to eat. The preparation process is simple and easy to implement, can fully retain the original nutritional ingredients of rana japonica oil, has multiple health-care functions of resisting fatigue, improving immunity, reducing blood fat and the like, and is a healthy gel food.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a preparation method of wood frog oil gel state food. Background technique [0002] Rana oil is the dry product of the female Rana oviduct, also known as Hashi toad oil, toad oil, snow clam oil, known as "green soft gold", rich in active ingredients such as protein, mineral elements, fatty acids, etc. Fatigue, anti-aging and other health functions, is a traditional valuable tonic. At present, most of the Rana oils on the market are sold in the form of dry products, and some Rana oil products are obtained through enzymatic hydrolysis, but this will destroy the original nutrients of Rana oil. Secondly, the enzymatic hydrolysis products are complex, diverse and unstable. Conducive to product quality control. [0003] Xanthan gum is an extracellular heteropolysaccharide produced by Xanthomonas extracellularis and other Xanthomonas during aerobic fermentation. It has excelle...

Claims

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Application Information

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IPC IPC(8): A23L33/10A23L29/244A23L29/269
CPCA23L33/10A23L29/244A23L29/269A23V2002/00A23V2200/30A23V2200/302A23V2200/314A23V2200/326A23V2200/3262A23V2200/332A23V2250/204A23V2250/5066A23V2250/5086
Inventor 董周永龙文敏张铁华
Owner JILIN UNIV
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