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Method for molding berry gel and application of berry gel

A berry and gel technology, applied in the field of fruit and vegetable food processing, to achieve the effects of lowering blood lipids, inhibiting the growth and metastasis of cancer cells, and inhibiting the activity of lipase

Pending Publication Date: 2020-06-30
SHENYANG AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The preparation method is simple, and the double high-pressure homogeneous pretreatment method is used to improve the forming and precise printing performance of the berry gel system. The printed product has good formability and has a strong berry characteristic taste and taste, which makes up for the lack of types of food 3D printing materials and the accuracy. bad question

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0046] A kind of 3D printing method using described berry gel as raw material, comprises the following steps:

[0047] Thaw frozen blueberries in water, remove rotten fruits and wash them. Putting the cleaned blueberry raw materials into the pulping machine to crush and make pulp. The blueberry raw material slurry is suction filtered through 21×32 mesh gauze. The ultra-high pressure homogenization conditions are set as follows: the inlet temperature of the high pressure homogenizer is 4°C, the processing pressure is 220MPa, and the outlet temperature is 18°C. Under the set homogenization conditions, the blueberry pulp after suction filtration is subjected to two ultra-high pressure sub-homogenizations to form blueberry homogeneous puree. Mix 72 parts of blueberry puree with 6 parts of konjac gum in parts by mass. At normal temperature, the mixed pulp is homogenized under a constant pressure of 15MPa in a homogenizer. Mix pectin, sucrose, and salt according to the ratio of ...

Embodiment 2

[0050] A kind of 3D printing method using described berry gel as raw material, comprises the following steps:

[0051] Clean the fresh raspberries. Putting the cleaned raspberry raw materials into the pulping machine to crush and make pulp. The raspberry raw material slurry is filtered through 21×32 mesh gauze to remove the raspberry seeds. The ultra-high pressure homogenization conditions are set as follows: the inlet temperature of the high pressure homogenizer is 4°C, the processing pressure is 200MPa, and the outlet temperature is 20°C. The raspberry pulp after suction filtration is subjected to 2 ultra-high pressure sub-homogenizations under the set homogenization conditions to form raspberry homogeneous puree. In parts by mass, 75 parts of raspberry puree and 3.5 parts of konjac gum are mixed. At normal temperature, the mixed pulp is homogenized under a constant pressure of 20 MPa in a homogenizer. Mix pectin, sucrose, and salt according to the ratio of 18 parts: 5 p...

Embodiment 3

[0054] A kind of 3D printing method using described berry gel as raw material, comprises the following steps:

[0055] Wash the fresh strawberries. Putting the cleaned strawberry raw materials into the pulping machine to crush and make pulp. Strawberry raw material slurry is suction filtered through 21×32 mesh gauze to remove strawberry seeds. The ultra-high pressure homogenization conditions are set as follows: the inlet temperature of the high-pressure homogenizer is 6°C, the processing pressure is 250MPa, and the outlet temperature is 20°C. The suction-filtered strawberry pulp is subjected to two ultra-high pressure sub-homogenizations under the set homogenization conditions to form strawberry homogeneous puree. In parts by mass, 77 parts of strawberry puree are mixed with 6.5 parts of konjac gum. At normal temperature, the mixed pulp is homogenized under a constant pressure of 25 MPa in a homogenizer. Mix pectin, sucrose, and salt according to the ratio of 20 parts: 4....

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Abstract

The invention relates to a method for molding a berry gel and application of the berry gel and belongs to the technical field of fruit and vegetable food processing. The method for molding the berry gel comprises the following steps: performing ultrahigh-pressure homogenization treatment on pulp of a berry raw material twice or greater so as to obtain berry pulp; mixing the ultrahigh-pressure homogenized berry pulp with konjac gum, and performing constant-pressure homogenization so as to obtain mixed pulp; homogenating pectin, cane sugar and edible salt, and uniformly mixing the obtained mixedpulp with the homogenated pectin, cane sugar and edible salt so as to obtain paste mixed pulp; sealing the paste mixed pulp, and performing pulp gelatinization, so as to obtain the berry gel, whereinthe raw materials comprise the following components in parts by mass: 70-80 parts of berry pulp, 11-20 parts of pectin, 3.0-8.5 parts of konjac gum, 1.5-6.0 parts of cane sugar and 0.2-0.8 part of edible salt. After printing of the berry gel, a product is high in three-dimensional molding rate, catering fruit and vegetable cold dishes with diversification, high precision and unique shapes of creative products can be achieved, constraints of molds can be broken through, and demands of individual food customization of people can be met.

Description

technical field [0001] The invention relates to a forming method of berry gel and its application, and belongs to the technical field of fruit and vegetable food processing. Background technique [0002] Small berries generally refer to a type of fruit tree species with small and juicy fruits, mainly including blueberry, raspberry, black currant, red currant, cranberry, indigo honeysuckle, European rowan, etc. Because they have unique fresh flavor, unique health value, excellent processing performance, etc., they have gradually become popular development products in the current market. Most of the small berries can be eaten for a long time, which can improve human immunity, enhance physical fitness, bodybuilding, weight loss, beauty, and anti-aging. For example, in addition to conventional sugar, acid, and vitamin C, blueberry fruit is also rich in vitamin A, vitamin B, vitamin E, SOD, anthocyanins, etc. The ellagic acid rich in blueberries has a significant effect on vario...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23L29/231A23L29/244A23L29/30A23P30/00B01F13/06
CPCA23P30/00A23L29/231A23L29/244A23L29/30A23L19/09A23V2002/00B01F33/70A23V2250/5066A23V2250/5072A23V2250/60
Inventor 李冬男李斌孟宪军张良李春强王浩王明爽张翼飞刘一恒王卓张灏
Owner SHENYANG AGRI UNIV
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