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Method for preparing curdlan gel granules and product thereof

A gel granule and gel-gel technology, which is applied to the preparation method of gel granules and the product field thereof, can solve the problems of poor taste, cannot be made, weak market acceptance, etc., and achieves crisp taste, smooth taste, Anti-aging effect

Inactive Publication Date: 2011-08-03
苏州鲜活饮品股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The taste of coconut fruit is relatively brittle. The current production process can only be cut into dices, and cannot be made into granules like natural food. For ordinary consumers, this kind of taste raw materials added to beverages or food The granules are closer to natural food, while the diced coconut granules make people feel like industrial products. The tactile feeling between the tongue and the tongue is not good, and its market acceptance is weak
[0005] In addition, the use of carrageenan, gelatin, agar, sodium alginate, gellan gum and other colloidal gels to make gel particles has a transparent visual effect, and can also adjust the appropriate taste, but such gel particles either have poor heat resistance and cannot Reheating and sterilization, or poor taste after heating, have certain limitations in application

Method used

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  • Method for preparing curdlan gel granules and product thereof
  • Method for preparing curdlan gel granules and product thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] 1. Glue solution components

[0031] curdlan gum

2.5%

Water1

96.4%

sodium hydroxide

0.1%

water 2

1%

[0032] Curdlan gum is dispersed in water 1 to obtain curdlan gum dispersion liquid,

[0033] Sodium hydroxide is dissolved in water 2 to form an alkaline solution,

[0034] Slowly add the alkali solution into the curdlan dispersion and stir until the curdan is completely dissolved into a gel solution.

[0035] 2. Acidic molding fluid components

[0036] citric acid

1%

water

99%

[0037] Dissolve citric acid in water to become an acidic forming liquid.

[0038] 3. Drop the gel solution into the acidic forming liquid to form low-level gel particles.

[0039] 4. Heat the low-level gel particles to 90-95°C to form Curdlan high-level gel particles.

Embodiment 2

[0041] 1. Glue solution components

[0042] curdlan gum

1%

Water1

97.9%

sodium hydroxide

0.1%

water 2

1%

[0043] Curdlan gum is dispersed in water 1 to obtain curdlan gum dispersion liquid,

[0044] Sodium hydroxide is dissolved in water 2 to form an alkaline solution,

[0045] Slowly add the alkali solution into the curdlan dispersion and stir until the curdan is completely dissolved into a gel solution.

[0046] 2. Acidic molding fluid components

[0047] citric acid

1%

water

99%

[0048] Dissolve citric acid in water to become an acidic forming liquid.

[0049] 3. Drop the gel solution into the acidic forming liquid to form low-level gel particles.

[0050] 4. Heat the low-level gel particles to 80-90°C to form Curdlan high-level gel particles.

Embodiment 3

[0052] 1. Glue solution components

[0053] curdlan gum

3.5%

Water1

95.4%

sodium hydroxide

0.1%

water 2

1%

[0054] Curdlan gum is dispersed in water 1 to obtain curdlan gum dispersion liquid,

[0055] Sodium hydroxide is dissolved in water 2 to form an alkaline solution,

[0056] Slowly add the alkali solution into the curdlan dispersion and stir until the curdan is completely dissolved into a gel solution.

[0057] 2. Acidic molding fluid components

[0058] citric acid

1%

water

99%

[0059] Dissolve citric acid in water to become an acidic forming liquid.

[0060] 3. Drop the gel solution into the acidic forming liquid to form low-level gel particles.

[0061] 4. Heat the low-level gel particles to 95-130°C to form the available high-level gel particles.

[0062] The water described in the aforementioned preferred embodiment is drinking water; the alkaline solution can also be trisodium phos...

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Abstract

The invention discloses a method for preparing curdlan gel granules and a product thereof. The method comprises the following steps of: a, preparing curdlan dispersion liquid; b, adding aqueous alkali into the curdlan dispersion liquid to obtain curdlan solution; c, dripping the curdlan solution into acidic forming liquid to obtain low gel granules; and d, heating the low gel granules to the temperature of over 80 DEG C to obtain high gel granules. The product of the curdlan gel granules prepared by the method has a spherical shape or a water-drop shape.

Description

technical field [0001] The invention relates to a method for preparing curdlan gel granules and its products, in particular to a method for preparing gel granules added to beverages or foods as a taste material and its products. Background technique [0002] At present, the taste raw materials added to beverages or foods on the market mainly include raw materials such as powder balls, coconuts, and gel particles. [0003] Fenyuan is made by kneading tapioca starch, water, and caramel coloring as the main raw materials. Its spherical shape has good visual effects and excellent taste, and is widely loved by consumers. However, the noodles need to be boiled for a long time before eating, and it takes about 40 minutes to be fully cooked, and the cooked noodles must be stored in syrup or honey, and they are easy to age, and the length of storage time has a greater impact on the taste; The obtained noodles must be boiled at the sales place, and must be sold within a short time af...

Claims

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Application Information

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IPC IPC(8): A23L1/05A23L2/52A23L29/20
Inventor 黄国晃
Owner 苏州鲜活饮品股份有限公司
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