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Gel ball and preparation method thereof

A technology of gel balls and sols, applied in the preparation of microspheres, food preparations, microcapsule preparations, etc., can solve the problems of poor gel stability and single taste, and achieve good elasticity and hardness, simple preparation methods, and rich varieties. Effect

Active Publication Date: 2014-06-18
山东大旺食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, at present, sodium alginate is generally used alone in jelly, the taste is relatively simple, and the stability of the formed gel is poor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0023] The invention provides a kind of preparation method of gel ball, comprises the following steps:

[0024] a) mixing sodium alginate, konjac gum, sugar and water to obtain a mixed solution;

[0025] b) mixing the mixed solution with citric acid monohydrate, potassium sorbate and pigment to obtain a blended sol;

[0026] c) Adding the blended sol into a calcium lactate solution to obtain gel balls after cross-linking.

[0027] The invention uses sodium alginate and konjac gum as raw materials to prepare composite gel balls, which not only have elastic taste and moderate hardness, but also have good stability and are not prone to discoloration, taste change, microbial growth and the like.

[0028] The invention firstly mixes sodium alginate, konjac gum and sugar with water to obtain a mixed solution. In order to mix evenly, the present invention first mixes sodium alginate and konjac gum evenly under the action of sugar to obtain a mixture, and then mixes the mixture with...

Embodiment 1

[0038]Weigh 1.3g of sodium alginate, 0.2g of konjac gum, and 5g of white sugar, and pre-mix the three for 10 minutes to obtain a mixture; dissolve the mixture in 50g of hot water at 80°C, and mechanically stir for 15 minutes with a stirring paddle to make It is fully dissolved and diffused in water, and a calcium lactate solution with a mass concentration of 2% is prepared for standby. After the mixing solution is obtained, pre-dissolve 0.6g of citric acid monohydrate, 0.3g of potassium sorbate and 0.4g of white pigment in 30g of hot water at 40°C, and pour the mixture into the mixing solution after fully dissolving. , while maintaining the temperature of the feed solution at 50°C to 60°C, stirring for 15 minutes, and adding hot water at 50°C to 60°C to set the volume to 100g; to obtain a blended sol of sodium alginate / konjac gum; Use a 3ml dropper with a diameter of 3-4mm to absorb the blended sol, slowly inject it drop by drop into the pre-configured 2% calcium lactate solut...

Embodiment 2

[0043] Weigh 1.0 g of sodium alginate, 0.5 g of konjac gum, and 5 g of white sugar, and pre-mix the three for 10 minutes to obtain a mixture. Dissolve the mixture in 50g hot water at 60°C, and mechanically stir it with a stirring paddle for 15 minutes to make it fully dissolve and diffuse in water, and at the same time prepare a 1.5% calcium lactate solution for later use. After the stirring is completed to obtain the mixed solution, pre-dissolve 0.5g of citric acid monohydrate, 0.3g of potassium sorbate and 0.4g of red pigment in 30g of hot water at 40°C respectively to obtain the feed liquid respectively, and pour the feed liquid into the mixed solution Keep stirring in medium while maintaining the temperature of the material liquid at 50°C-60°C, stir for 15 minutes, and add hot water at 50°C-60°C to set the volume to 100g to obtain a sodium alginate / konjac gum blend sol; mix sodium alginate / konjac gum The konjac gum blended sol is injected into the pre-configured calcium la...

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Abstract

The invention provides a preparation method of a gel ball. The preparation method of the gel ball comprises the following steps: a, mixing sodium alginate, konjac glucomannan and sugar with water to obtain a mixed solution; b, mixing the mixed solution with citric acid monohydrate, potassium sorbate and pigment to obtain a co-mixed sol; and c, adding the co-mixed sol to a calcium lactate solution and carrying out cross-linking to obtain the gel ball. The pH value of the gel ball prepared by the preparation method is 3.9-4.4, the Brix value is 4.5%-7.5% and the particle diameter is 3.0mm-6.0mm. The gel ball is stable under the acid conditions and has small possibilities of deforming out of water, changing color and taste and growing microorganism; the gel ball can be added to jelly or other foods for use. Experimental results show that the composite gel ball prepared by the method can be placed in a heat preservation box at a temperature of 37 DEG C without change in color, taste, hardness and the like in nine weeks; microbiological detection is also qualified.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a gel ball and a preparation method thereof. Background technique [0002] Jelly is prepared by adding essence, coloring agent, sweetener, sour agent, etc. with thickener. At present, most jellies in the market use a single thickener to make jelly gel or add a little pulp, coconut fruit, etc., which cannot meet the increasingly diverse needs of consumers. [0003] Sodium alginate is a natural polysaccharide with excellent gel performance, and has the advantages of wide sources, no toxic side effects, and wide applicability. It has been studied in the biological and food fields, especially as a thickener. In snack food jelly. However, at present, sodium alginate is generally used alone in jelly, and the taste is relatively simple, and the stability of the formed gel is relatively poor. Contents of the invention [0004] The object of the present invention is to provi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): B01J13/14A23L1/06A23L1/0532A23L21/10A23L29/256
Inventor 蔡旺家
Owner 山东大旺食品有限公司
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