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Preparation process of novel composite food gum for fruit salad

A compound food glue and preparation process technology, which is applied in the application field of functional food and biotechnology in the field of food safety, can solve the problems of small elasticity, large gel brittleness, dehydration shrinkage and the like

Inactive Publication Date: 2014-02-12
FUJIAN TIAN XIAN BAO BAO FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Carrageenan has the characteristics of good thermal stability, high transparency, and low concentration required to form a gel. It is selected as the main colloidal raw material for jelly production, but at the same time, it also has high brittleness, low elasticity, and easy syneresis. And other issues

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Preparation of compound food glue:

[0016] Carrageenan 30%

[0017] Konjac Gum 40%

[0018] Xanthan Gum 20%

[0019] Potassium Citrate 10%

[0020] The above-mentioned raw materials are pulverized at normal temperature and then mixed evenly to prepare the powdery composite functional food glue of the present invention.

Embodiment 2

[0022] Preparation of compound food glue:

[0023] Carrageenan 35%

[0024] Konjac Gum 35%

[0025] Xanthan Gum 20%

[0026] Potassium Citrate 10%

[0027] The above-mentioned raw materials are pulverized at normal temperature and then mixed evenly to prepare the powdery composite functional food glue of the present invention.

Embodiment 3

[0029] The composite food glue that embodiment 1 makes is used as jelly powder to prepare jelly:

[0030] Jelly powder 0.6g

[0031] White sugar 15g

[0032] Citric acid 0.2g

[0033] Fragrance, appropriate amount of coloring

[0034] Add water to 100g

[0035] Preparation Process:

[0036] 1. Dry mix compound glue, white sugar, and sodium citrate, add water under stirring, stir well, and let stand for 3 hours;

[0037] 2. Heat to above 85°C and keep warm for 5-10 minutes;

[0038] 3. Cool down to about 65°C, add citric acid, essence, and pigment; then fill;

[0039] Sterilize in a water bath above 4.85°C for 30 minutes;

[0040] 5. Cooling in cold water;

[0041] 6. Packing and storage.

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Abstract

The invention relates to a preparation process of a novel composite food gum for a fruit salad, in particular relates to a formula and a production method of the novel composite food gum for the fruit salad, belonging to the technical field of application of a functional food and a biotechnology in the field of food safety. The novel composite food gum is characterized by comprising 45% to 55% of carrageenan, 10% to 30% of xanthan gum, 10% to 20% of konjaku flour and 10% to 15% of potassium chloride, wherein the raw materials are evenly mixed and then smashed at normal temperature so as to prepare the composite food gum for the fruit salad; the konjaku food can be used for effectively adsorbing cholesterol and bile acid as well as inhibiting the adsorption of intestinal tracts to cholesterol and bile acid. The novel composite food gum can be used for favorably decreasing the adsorption amount of a human body to the cholesterol and the bile acid, thereby being a health food additive for patients with high cholesterol and bile acid.

Description

technical field [0001] The invention relates to a preparation process of a new type of composite food glue for fruit salad, in particular to a formula and production method of a new type of compound food glue for fruit salad, which belongs to the application of functional food and biotechnology in the field of food safety technical field. Background technique [0002] At present, the fruit salad on the market, that is, the pulp-containing inhalable jelly, is mainly composed of white sugar, food glue, citric acid, essence and other materials. Most of them have high cholesterol and high bile acid, so eating too much is harmful to human health. Has certain harm, the present invention relates to a kind of preparation technology of the novel compound food glue that is used for fruit salad, can overcome above-mentioned problem effectively, [0003] The fruit salad contains pulp inhalable jelly, which is a kind of inhalable jelly that is gel, non-dispersing, non-cracking, tough, t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/05A23L1/06A23L29/20A23L21/10
CPCA23L21/10A23L29/20A23V2002/00A23V2250/5036A23V2250/5086A23V2200/3262
Inventor 许志忠
Owner FUJIAN TIAN XIAN BAO BAO FOOD