Composite gel food and preparation method thereof

A composite gel and food technology, applied in the field of composite gel food and its preparation, can solve the problems of easy melting, inability to withstand secondary high-temperature thermal processing, and low melting point of products

Pending Publication Date: 2021-02-26
SHANGHAI SONGJIANG BAOLI FOODSTUFF
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, the main gel products on the market are mainly carrageenan or gelatin food, which has a low melting point, and when the temperature is higher than 80°C, it is easy to melt and precipitate during processing.
It is mainly used for individually packaged jelly and pudding products. The finished products are subjected to secondary high-temperature thermal processing. The retail products such as fruit juice, yogurt, milk, and milk tea are rarely used and cannot withstand secondary high-temperature thermal processing.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0042] (1) Preparation of contents:

[0043] Mix the food, thickener, compound calcium salt, sweetener, acidity regulator and water evenly, stir constantly, until the product is evenly mixed, then cool to room temperature.

[0044] (2) Preparation of composite gel solution:

[0045] Evenly disperse pectin, sodium alginate, gelatin, carrageenan, gellan gum, curdlan gum, konjac flour, etc. into water, shear at high speed until the product is evenly mixed, and cool to room temperature.

[0046] (3) Preparation of composite gel food

[0047] Quickly mix the prepared content and the composite gel solution, and stand still for 10 seconds to 30 minutes to obtain a large gel food, which is cut into 2-50mm gel food with a dicing machine.

[0048] The composite gel solution is quickly added to the prepared content through the equipment, and it is allowed to stand still for 10 seconds to 30 minutes to obtain a uniform size of 2-50 mm, which can be cut into spherical gel food with a dic...

Embodiment 1

[0053] Preparation of contents: by weight percentage, 10% white sugar, 10% apple juice concentrate, 0.2% starch, 0.1% guar gum, 0.02% calcium chloride, 0.2% calcium lactate, 0.1% citric acid and the balance of water become.

[0054] Composite gel solution preparation: by weight percentage, pectin 0.1%, sodium alginate 0.3%, gelatin 0.1%, carrageenan 0.1%, curdlan gum 2%, gellan gum 0.2%, konjac powder 0.05% and water Quantitatively prepared.

[0055] Preparation of the liquid protection solution: by weight percentage, it is prepared from 20% white granulated sugar, 0.2% sodium carboxymethylcellulose, 0.2% citric acid and the balance of water.

[0056] Put the content into the composite glue solution, and let it stand for 60 seconds to form a gel food. The diced granules of the gel are stored in a liquid protection solution in a certain proportion to make the gel food.

Embodiment 2

[0058] Preparation of content solution: by weight percentage, 10% white granulated sugar, 10% diced apple, 0.2% starch, 0.05% calcium chloride, 0.4% calcium lactate, 0.1% citric acid and the rest of water.

[0059] Compound gum solution preparation: by weight percentage, pectin 0.1%, sodium alginate 0.5%, gelatin 0.1%, carrageenan 0.1%, curdlan gum 4%, gellan gum 0.2%, konjac powder 0.1% and water surplus Prepared.

[0060] Preparation of the liquid protection solution: by weight percentage, it is prepared from 20% white granulated sugar, 0.2% sodium carboxymethyl cellulose, 0.1% citric acid and the balance of water.

[0061] Put the compound glue into the content solution and let it rest for 120 seconds to form spherical gel food particles of 2-50mm. Then the capsule granules are preserved in the liquid protection solution according to a certain ratio to make the gel food.

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PUM

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Abstract

The present invention relates to the technical field of food processing, and discloses a composite gel food, which comprises a gel and a content, the gel comprises curdlan, pectin, gellan gum, sodiumalginate, gelatin, carrageenan and konjaku flour, and is formed by compounding, and the content is a mixture of one or more foods. The invention also discloses a processing method of the composite gelfood. The gel food is resistant to high temperature and can be subjected to secondary processing.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a composite gel food and a preparation method thereof. Background technique [0002] At present, the main gel products on the market are mainly carrageenan or gelatin foods, which have a low melting point and tend to melt and precipitate during processing when the temperature is higher than 80°C. It is mainly used for individually packaged jelly and pudding products, and the finished products are subjected to secondary high-temperature thermal processing. The retail products such as fruit juice, yogurt, milk, and milk tea are rarely used and cannot withstand secondary high-temperature thermal processing. Contents of the invention [0003] The object of the present invention is to solve the above problems, to provide a composite gel food and its preparation method, so that the gel food can withstand high temperature and can be processed twice. [0004] The technical sch...

Claims

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Application Information

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IPC IPC(8): A23L29/20A23L29/256A23L29/269A23L29/281A23L33/165A23L19/00A23L19/10A23L25/00A23L7/10
CPCA23L29/284A23L29/256A23L29/271A23L29/20A23L33/165A23L19/115A23L19/00A23L7/10A23L25/00A23V2002/00A23V2250/5072A23V2250/5026A23V2250/504A23V2250/5036A23V2250/502
Inventor 马正智邱燕梁冬允
Owner SHANGHAI SONGJIANG BAOLI FOODSTUFF
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