Application of anion microbial polysaccharide in preparation of fruit granule products

A microbial polysaccharide and anion technology, applied in the food field, can solve the problems of restricting consumption, not easy to carry, inedible, etc., and achieve the effect of long shelf life, good taste and uniform size

Active Publication Date: 2011-07-27
钟春燕
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the shelf life of fresh fruit is usually short, and it is not easy to carry, and it needs to be washed when eating. In some cases, it cannot be eaten when taking a car, which greatly limits the demand for its consumption.

Method used

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  • Application of anion microbial polysaccharide in preparation of fruit granule products

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Mix peach fruit particles with a particle size of 1mm into 1.0wt% sodium alginate aqueous solution, stir evenly and emulsify, then heat at 60°C for 20 minutes, filter, and drop evenly into 1.0wt% calcium chloride aqueous solution after cooling In this process, gel particles with uniform size were obtained.

Embodiment 2

[0019] The molecular weight is 2.5×10 5 Dalton’s gellan gum, dissolved in 80°C hot water to make a 0.1wt% aqueous solution, then add mango fruit, stir well and emulsify, cool to 35°C, add acid to adjust to pH5, and then drop evenly Add 0.5wt% calcium gluconate aqueous solution to prepare gel particles with uniform size.

Embodiment 3

[0021] Mix strawberry fruit with a particle size of 2mm into 2.0wt% sodium alginate aqueous solution, stir evenly and emulsify, then heat at 80°C for 10 minutes, filter, and drop evenly into 0.8wt% calcium lactate aqueous solution after cooling In this process, gel particles with uniform size were obtained.

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PUM

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Abstract

The invention discloses an application of anion microbial polysaccharide in preparation of fruit granule products. The anion microbial polysaccharide and cation aqueous solution form gel-coated fruit granules. The application is simple in process, solves the difficulty that the fruit granule products are easy to change quality and mouthfeeling after being processed at high temperature by adoptingthe anion microbial polysaccharide gel-coated fruit granule, effectively maintains the original flavor and nutrition, so that the finished fruit granule product has good appearance, mouthfeeling, nutrition and long-term storage performance and meets the demand of modern food industry.

Description

technical field [0001] The invention belongs to the field of food technology, and relates to the use of an anionic microbial polysaccharide in the preparation of fruit grain products, in particular to the use of an anionic microbial polysaccharide in the preparation of fruit grain products that can withstand high temperature treatment and the use of the anionic microbial polysaccharide that can withstand high temperature Processed fruit pellets for food or beverages. Background technique [0002] Fresh fruit is rich in nutrition and is an indispensable part of people's daily diet. However, the shelf life of fresh fruit is usually short, and it is not easy to carry, and it needs to be washed when eating, and it cannot be eaten in some cases such as when taking a car, which greatly limits the demand for its consumption. [0003] Anionic microbial polysaccharides are active polysaccharides derived from microorganisms that can rapidly form gels when in contact with cationic sol...

Claims

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Application Information

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IPC IPC(8): A23L2/52A23L1/054A23L29/269
Inventor 钟春燕
Owner 钟春燕
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