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Method for producing cold-food products containing pullulan

A technology of pullulan polysaccharide and production method, which is applied in the production field of cold food products to achieve the effects of smooth and translucent appearance, excellent anti-melting ability and remarkable effect

Inactive Publication Date: 2010-06-30
天津实发中科百奥工业生物技术有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are no relevant reports on the application of pullulan in the processing of cold food products

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] Embodiment 1 (ice cream):

[0015] (1) The pullulan is used as a thickener and fully dissolved in pure water at a concentration of 0.02% by weight of the raw material, and set aside.

[0016] (2) Preparation of other raw materials (each component is weight%): fresh milk 68kg, butter 20kg, white granulated sugar 12kg, after mixing, mix thoroughly with water according to the weight ratio of 3:1, pour into the cooking pot and cook at 85°C 20 ~ 30min, pasteurization.

[0017] (3) Aging: mix the pullulan aqueous solution and the boiled raw material liquid homogeneously, and then age for 30-60 minutes.

[0018] (4) Production: when precooling to 0~10 ℃, expand and make frost with ice cream machine, promptly obtain a kind of novel ice cream after packing.

[0019] (5) Storage: It can be stored for 18 months at -18°C.

[0020] The appearance of this ice cream is smooth and translucent, the taste is refreshing, soft and soft, and it has good melting resistance.

Embodiment 2

[0021] Embodiment 2 (ice cream):

[0022] (1) Fully dissolve the pullulan polysaccharide in pure water at a concentration ratio of 0.1% by weight of the raw material, and set aside.

[0023] (2) Preparation of other raw materials (each component is weight%): fresh milk 63kg, butter 21kg, white granulated sugar 16kg, after mixing, mix thoroughly with water according to the weight ratio of 3:1, pour into the cooking pot and cook at 85°C 20 ~ 30min, pasteurization.

[0024] (3) Aging: mix the pullulan aqueous solution and the boiled raw material liquid homogeneously, and then age for 30-60 minutes.

[0025] (4) Production: when precooling to 0~10 ℃, expand and make frost with ice cream machine, promptly obtain a kind of novel ice cream after packing.

[0026] (5) Storage: It can be stored for 18 months at -18°C.

[0027] The appearance of this ice cream is smooth, clear and shiny, the taste is refreshing, soft and crunchy, and it has excellent resistance to melting.

Embodiment 3

[0028] Embodiment 3 (ice cream):

[0029] (1) The pullulan is used as a thickener and fully dissolved in pure water at a concentration of 0.02% by weight of the raw material, and set aside.

[0030] (2) Preparation of other raw materials (each component is weight%): fresh milk 70kg, butter 15kg, white granulated sugar 15kg, after mixing, mix thoroughly with water according to the weight ratio of 3:1, pour into the cooking pot and cook at 85°C 20 ~ 30min, pasteurization.

[0031] (3) Aging: mix the pullulan aqueous solution and the boiled raw material liquid homogeneously, and then age for 30-60 minutes.

[0032] (4) Production: pre-cool to 0-10°C, fill the molds, insert sticks at -22--25°C to freeze, finally melt the frost and draw the molds, and obtain a new type of ice cream after packaging.

[0033] (5) Storage: It can be stored for 18 months at -18°C.

[0034] This kind of ice cream has a smooth and translucent appearance, a refreshing taste, sandy texture, and good mel...

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PUM

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Abstract

The invention relates to a method for producing cold-food products containing pullulan. The implementation steps are as follows: (1) fully dissolving the pullulan with purified water for reserve, wherein weight ratio of the pullulan raw material is 0.01-0.1%; (2) preparing other raw materials by weight percent: 60-70% of fresh milk, 15-22% of butter, and 10-18% of white granulated sugar, mixing the raw materials to mix with water well, wherein the weight ratio of raw materials to water is 3:1, pouring into a cooking tank for stewing for 20-30 min, and performing pasteurization; (3) mixing and homogenizing the aqueous solution of the pullulan with the stewed raw material liquid, and then aging for 30-60 min; (4) precooling until the temperature is 0-10 DEG C, and swelling to produce frost by an ice cream machine, or performing cast pouring, plugging a stick for freezing under the temperature of minus 22-minus 25 DEG C, and finally dissolving the frost and withdrawing the pattern for shaping; and (5) packaging to obtain a novel ice cream or popsicle, and storing under the temperature of minus 18 DEG C. The manufactured ice cream and popsicle have smooth and transparent appearance and excellent anti-melting capacity, wherein the ice cream has refreshing, gentle and soft taste, the popsicle has refreshing, crisp and arenaceous taste. The invention has the advantages of reasonable recipe, simple process and excellent effect.

Description

technical field [0001] The invention relates to a food processing method, in particular to a method for producing cold food products containing pullulan. Background technique [0002] Pullulan, also known as pullulan, pullulan. It is a kind of extracellular pure natural polymer polysaccharide produced by microbial fermentation with starch or sugar as raw material. Its chemical composition is mainly polymaltotriose linked by α-1,6 glucosidic bonds, and it is very soluble in water. , safe and non-toxic, colorless and tasteless. Pullulan polysaccharide has excellent film-forming properties, water retention and adhesiveness, is edible and low in calories, and has a wide range of uses in cosmetics, medicine, food and other industries. In 2006, it was listed in the food additive catalog by the Ministry of Health. Although the viscosity of pullulan aqueous solution is not particularly high, it can produce stringing phenomenon, which is especially suitable for application in cold ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G9/34
Inventor 韩慧徐勇虎许勤虎
Owner 天津实发中科百奥工业生物技术有限公司
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