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Composite edible gel material capable of forming into thermal irreversible gel by means of thermal melting and preparation method thereof

An edible glue and hot-melt technology, which is applied in food preparation, application, food science, etc., can solve the problems of affecting operation time, limited gel time, and inconvenient production, and achieves the effect of enhanced controllability and wide application

Active Publication Date: 2013-08-28
青岛海与宝宝营养食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] The purpose of the present invention is to provide a composite edible gel material that forms a thermo-irreversible gel after thermal melting, so as to solve the problem that the existing technology of alginate, calcium sulfate, and phosphate composite colloids affects the production allowance due to the limited gel time. operating time, thus causing inconvenience to production

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] ①Take 500 grams of carrageenan, add it to 5Kg of water, heat to 95°C and keep stirring until the colloid dissolves evenly for later use.

[0031] ②Add 500 grams of food-grade calcium sulfate dihydrate with a particle diameter of less than 60 μm to the above-mentioned carrageenan solution by using the slightly soluble property of food-grade calcium sulfate dihydrate. After mixing evenly, heat the mixture to achieve thermal solubility. After the dissolution temperature of the colloid is reached, the mixed solution is added to the spray dryer for spraying while it is hot, and the sprayed atomized small droplets are cooled by cold air, and the hot-soluble colloid in the small droplets is cooled to form a gelatinous gel wrapped on the surface of the gelling agent. Glue, that is to form microcapsule particles, the present embodiment obtains 950 grams of microencapsulated calcium sulfate powder, and collects the microcapsule particles from the discharge port.

[0032] ③Formula...

Embodiment 2

[0041] ① Take 5Kg of carrageenan and 5Kg of agar gum, add 300Kg of water, heat to 96°C and keep stirring until the colloid dissolves evenly for later use.

[0042] 2. 10Kg particle diameter is less than the food grade calcium sulfate dihydrate of 60 μm and the food grade calcium sulfate hemihydrate of 20Kg same diameter, add in the above-mentioned carrageenan solution, mix evenly and spray while hot according to the method for embodiment 1, obtain 38.5Kg micro Capsule granules.

[0043] ③Formulation of compound edible glue:

[0044] Potassium Alginate 60%

[0045] Microcapsules 37%

[0046] Trisodium Phosphate 2%

[0047] Potassium pyrophosphate 1%

[0048] The above components are fully mixed in a mixer to obtain a composite edible gum material that forms a thermally irreversible gel after uniform thermal melting.

Embodiment 3

[0050] ① Take 3Kg of carrageenan, 5Kg of agar gum, and 2Kg of gelatin, add them to 500Kg of water, heat to 95°C and keep stirring until the colloids dissolve evenly and set aside.

[0051] 2. 30Kg of food-grade calcium sulfate dihydrate having a particle diameter of less than 60 μm was added to the above-mentioned carrageenan solution, mixed evenly according to the method in Example 1 and sprayed while hot to obtain 38.2Kg of microencapsulated particles.

[0052] ③Formulation of compound edible glue:

[0053] Sodium Alginate 20%

[0054] Potassium Alginate 15%

[0055] Microencapsulated Granules 60%

[0056] Potassium pyrophosphate 1%

[0057] Sodium acid pyrophosphate 2%

[0058] Potassium polyphosphate 2%

[0059] The above components are fully mixed in a mixer to obtain a composite edible gum material that forms a thermally irreversible gel after uniform thermal melting.

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Abstract

The invention provides a composite edible gel material capable of forming into a thermal irreversible gel by means of thermal melting. The composite edible gel material comprises the components in weight percent: 10-60% of microcapsule particles, 2%-20% of retarder and 30%-70% of alginate. The invention further provides a preparation method of the composite edible gel material capable of forming the thermal irreversible gel by means of thermal melting. The preparation method of the composite edible gel material comprises the step of mixing the microcapsule particles, the alginate with the phosphate according to a certain proportion. The composite edible gel material is added into the water to be heated up to the dissolving temperature of the microcapsule wall material, the packed gel agent is released out of the microcapsule particles, the packed gel agent is reacted with the alginate under the delayed coagulation of the phosphate to form the irreversible calcium alginate gel, and thecalcium alginate gel can not be melted only according to the heat change, so that the special flavor and the quality structure of the hot food can be kept; and the gel forming time can be controlled according to the practical situation in the specific production process, so that the requirement of the production operation can be met.

Description

technical field [0001] The invention relates to a composite edible gum material, in particular to a composite edible gum material which forms a thermally irreversible gel after thermal melting and a preparation method thereof. Background technique [0002] Edible gum is a widely used food additive in the world, especially in countries with relatively developed food industry, almost all foods use edible gum. Composite edible gum is an edible gum compounded by combining two or more edible colloids in a certain proportion. Since there are many types of edible colloids with different compositions, structures, and physical and chemical properties, the application of a single edible colloid in food often has various disadvantages in terms of technology and economy. Through compounding, the complementary effects of various single edible gums can be brought into play, thereby expanding the use range of edible gums or improving their use functions. [0003] Gelatin, agar gum and ca...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/0532A23L1/0562A23L29/256A23L29/281
Inventor 秦益民王晓梅张娟娟黄海燕徐艳续元红
Owner 青岛海与宝宝营养食品有限公司
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