Compound embedded sandwich bead and preparation method thereof

A sandwich bead and sandwich technology, which is applied in food preparation, confectionery, confectionery industry, etc., to achieve the effect of rich nutritional value, good taste and broad market prospects

Inactive Publication Date: 2011-01-12
SHANGHAI YIFANG RURAL TECH HLDG
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

This patented technology describes how complex particles made up by combining two different substances can help make them better than traditional methods alone. These new composites are used with special carrier material called Na-alginate or Gelatin which helps create strong structures like bone fragments when mixed together. They also provide flavorings without adding any extra ingredients such as sugar or glucose. Overall these technical improvements improve their ability to hold liquids safely while being easy to produce at an affordable price compared to existing processes.

Problems solved by technology

This patents discuss how different ingredients like calcium alginates (NaG) and gelling agents called carboxymethyl starch were added into foodstuffs during their production processes. These materials had potential health benefits when consumers took them regularly over time due to their ability to reduce harmful levels caused by excess lipids and calorie intake from soda drinks. However, current methods involve embedding filling with certain compounds found naturally within NaG while producing a clear liquid containing multiple flavorings without affecting any beneficial ones.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 3

[0043] This embodiment provides a kind of composite embedding sandwich beads embedding pineapple grains, the specific steps are as follows:

[0044] (1) The preparation of composite colloid: the sodium alginate of 2kg, the gelatin of 10kg, the xanthan gum of 0.6kg are mixed with water and form the composite colloid solution of 160kg;

[0045] (2) Mix the composite colloid and 40kg white granulated sugar and heat to dissolve for 1h-1.5h; the temperature for heating and dissolving is 80°C-95°C;

[0046] (3) After cooling, pour 150kg pineapple grains into the composite colloid solution and mix well;

[0047] (4) Use drip irrigation equipment to drop the mixture of pineapple grains and composite colloids into the calcium solution with a concentration of 2%. After placing it in the calcium solution for 20 minutes, remove it from the calcium solution and put it in clear water to obtain the compound The transparent spheres of the colloid-embedded fillings are made into the composite...

Embodiment 4

[0049] The present embodiment provides a kind of composite embedding sandwich beads of chocolate flavor embedding coconut fruit, the specific steps are as follows:

[0050] (1) preparation of composite colloid: the gelatin of 1g sodium alginate, 5g is mixed with water to form the composite colloid solution of 83g;

[0051] (2) Mix the composite colloid, 15g of white sugar and 2g of chocolate sauce and heat to dissolve for 1h-1.5h; the temperature for heating and dissolving is 80°C-95°C;

[0052] (3) After cooling, pour 60g of coconut fruit with water into the composite colloid solution and mix evenly;

[0053] (4) Use drip irrigation equipment to drip the mixture of water-attached coconut fruit and composite colloid into the calcium solution with a concentration of 2%. After placing it in the calcium solution for 20 minutes, remove it from the calcium solution and put it in clean water. Obtain the transparent sphere of composite colloid embedding stuffing, promptly make compo...

Embodiment 5

[0055] The present embodiment provides a kind of compound embedding sandwich beads of chocolate flavor embedding pineapple grains, the specific steps are as follows:

[0056] (1) The preparation of composite colloid: the sodium alginate of 1.5kg, the gelatin of 3kg are mixed with water to form the composite colloid solution of 77kg;

[0057] (2) Mix the composite colloid, 15kg of white sugar and 8kg of chocolate sauce and heat to dissolve for 1h-1.5h; the temperature for heating and dissolving is 80°C-95°C;

[0058] (3) After cooling, pour 70kg pineapple grains into the composite colloid solution and mix well;

[0059] (4) Use drip irrigation equipment to drop the mixture of pineapple grains and composite colloids into the calcium solution with a concentration of 2%. After placing it in the calcium solution for 20 minutes, remove it from the calcium solution and put it in clear water to obtain the compound The transparent spheres of the colloid-embedded fillings are made into t...

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PUM

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Abstract

The invention relates to a compound embedded sandwich bead, a preparation method thereof, a formulation of an edible bead body in the field of food, and a preparation method of the edible bead body. The first purpose of the invention is to provide a formulation of an elastic soft edible sandwich bead body with a sandwich. The compound embedded sandwich bead comprises sandwich fillers, compound colloid and calcium liquid, wherein the compound colloid comprises 0.5% to 3% of sodium alginate, 2% to 15% of glutin and water; andand the concentration of the calcium liquid is 2% to 6%. The second purpose of the invention is to provide a preparation method of the edible sandwich bead body with an elastic sandwich. The invention has simple and convenient technology, provides a novel food technology and a novel preparation method, is novel and has good mouth feeling. In view of preparing materials, the compound embedded sandwich bead is beneficial to the health of body, and is enriched with abundant nutrition.

Description

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Claims

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Application Information

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Owner SHANGHAI YIFANG RURAL TECH HLDG
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