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Edible colloid fiber product and preparation method thereof

A technology for edible colloid and fiber products, applied in the field of fiber products and their preparation, edible colloid fiber products and their preparation fields, can solve the problems of poor product properties and taste, poor colloid ratio, and inability to be used in industrial production, etc. Good elasticity and good yield

Inactive Publication Date: 2010-10-06
丹尼斯克(中国)有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Beverages with particle content are popular as dairy products that people eat daily, but in order to make drinks with good taste, fiber particles are added in the prior art, but the proportion of colloids used is not good, and the process parameters are not good, resulting in products The properties and mouthfeel are very poor, such as CN1253741A, the production of granule gel beverage, the disclosure date is May 24th, 2000, adding metal elements to obtain gel with the seeds of Solanaceae Pseudophysalis, but there is no exact control of product hardness and The shape method is not suitable for industrial production

Method used

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  • Edible colloid fiber product and preparation method thereof
  • Edible colloid fiber product and preparation method thereof

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] a. Dissolve the edible colloid in water at 85°C, the weight percentage is 10%; b, dissolve the calcium salt at 50°C; slowly pour the colloid solution into the calcium salt solution, the molar concentration of calcium ions is 0.06mol / L, and stir , and then stand at 50°C for a period of time to solidify to form a fiber gel; c, filter after curing for more than 30 minutes, and filter to obtain a fiber gel for later use; d, pass the filtered fiber gel through a colloid mill To particle diameter 8 millimeters, filter (200 mesh sieves filter) after soaking after 20 minutes, obtain the fiber product of the present invention.

Embodiment 2

[0027] a. Dissolve the edible colloid with water at 65°C, the weight percentage is 0.5%; b, dissolve the calcium salt at 20°C; slowly pour the colloid solution into the calcium salt solution, the molar concentration of calcium ions is 0.02mol / L, and stir , and then stand at 50°C for a period of time to solidify to form a fiber gel; c, filter after curing for more than 30 minutes, and filter to obtain a fiber gel for later use; d, pass the filtered fiber gel through a colloid mill to a particle size of 3 microns, followed by soaking for 20 minutes and then filtering (preferably: filtering through a 30-200 mesh sieve) to obtain the fiber product of the present invention.

Embodiment 3

[0029] a. The edible colloid is dissolved in 75°C water, and the percentage by weight is 2%. ; b. Then dissolve the calcium salt at 30°C; slowly pour the colloid solution into the calcium salt solution, the molar concentration of calcium ions is 0.04mol / L, stir, and then stand at 40°C for a period of time to solidify to form a fiber gel c, filter after solidifying for more than 30 minutes, and obtain the fiber gel for subsequent use by filtering; d, filter the fiber gel through colloid milling to a particle size of 3 microns, and filter after soaking for 20 minutes (30 mesh sieve Filtration) to obtain the fiber product of the present invention.

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Abstract

The invention relates to a fiber product and a preparation method thereof, in particular to an edible colloid fiber product and the preparation method thereof, which belong to the technical field of foods. The method comprises the following steps of: a, dissolving 0.5 to 10 percent, preferably 2 percent, of edible colloid in water at the temperature of between 65 and 85 DEG C to obtain colloid solution; b, dissolving a calcium salt at the temperature of between 20 and 50 DEG C to obtain calcium salt solution, slowly pouring the colloid solution into the calcium salt solution, stirring to obtain a mixture, keeping the mixture stand for a period of time and performing curing to form fiber colloid, wherein the molar concentration of calcium ions is 0.01 to 0.5 mole per liter, preferably 0.02 to 0.06 mole per liter; c, curing the fiber colloid for over 30 minutes and then filtering, wherein the obtained fiber colloid is kept for later use; and d, milling the filtered fiber colloid to a particle size of between 3 mu m and 8 mm, preferably 0.5 mm to 3 mm by a colloid mill, soaking the milled filtered fiber colloid for 20 minutes and then filtering (preferably filtering by using a 30 to 200-meshed sieve) to obtain the fiber colloid product. The fiber colloid product has the advantages of good integrated mouthfeel, perfect structure, high yield, certain hardness and high elasticity.

Description

technical field [0001] The invention relates to a fiber product and a preparation method thereof, in particular to an edible colloid fiber product and a preparation method thereof. It belongs to the field of food technology. Background technique [0002] Beverages with particle content are popular as dairy products that people eat daily, but in order to make drinks with good taste, fiber particles are added in the prior art, but the proportion of colloids used is not good, and the process parameters are not good, resulting in products The properties and mouthfeel are very poor, such as CN1253741A, the production of granule gel beverage, the disclosure date is May 24th, 2000, adding metal elements to obtain gel with the seeds of Solanaceae Pseudophysalis, but there is no exact control of product hardness and The shape method is not suitable for industrial production. Contents of the invention [0003] Purpose of the present invention: provide a kind of edible colloid fibe...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/152A23C9/13
Inventor 何卫加
Owner 丹尼斯克(中国)有限公司