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Multi-flavored liquid beads
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A liquid and colloid technology, applied in the fields of application, food preparation, food science, etc., to achieve the effects of reducing costs, simplifying processes, and broadening market prospects
Inactive Publication Date: 2016-06-15
如皋市丁堰镇工业园区开发有限公司
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Summary
Abstract
Description
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Problems solved by technology
[0005] Among the colloidal balls with gellan gum and carrageenan as the main carriers on the market, a colorful composite colloidal ball that is rich in color, soft and elastic has not yet appeared.
Method used
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Examples
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Effect test
Embodiment 1
[0033] This embodiment provides a kind of red soft and flexible liquid multi-flavor ball, and the specific steps are as follows:
[0034] (1) Preparation of composite colloid: mix 10g of gellan gum, 10g of carrageenan with 980g of water, and heat to dissolve; the heating temperature is 80°C-95°C, and the heating and dissolution time is 1h-1.5h;
[0035] (2) After cooling, add a small amount of natural red pigment and 80g of white sugar, and mix well;
[0036] (3) Use drip irrigation equipment to drip the solution into a calciumchloride solution with a concentration of 2%, and place it in the calciumchloride for 20 minutes to obtain a composite colloidal colored sphere, which is the liquid multi-flavored ball of the present invention;
[0037] (4) Take it out and wash it in clean water.
Embodiment 2
[0039] This embodiment provides a kind of yellow soft and flexible liquid multi-flavor ball, and the specific steps are as follows:
[0040] (1) Preparation of composite colloid: mix 0.5kg of gellan gum, 1.5kg of carrageenan with 98kg of water, and heat to dissolve; the heating temperature is 80°C-95°C, and the heating and dissolution time is 1h-1.5h;
[0041] (2) After cooling, add a small amount of natural yellow pigment and 8kg of white sugar, and mix well;
[0042] (3) Use drip irrigation equipment to drip the solution into a calcium chloride solution with a concentration of 2%, and place it in the calcium chloride for 20 minutes to obtain a composite colloidal colored sphere, which is the liquid multi-flavored ball of the present invention.
[0043] (4) Take it out and wash it in clean water.
Embodiment 3
[0045] This embodiment provides a kind of blue soft and flexible liquid multi-flavor ball, and the specific steps are as follows:
[0046] (1) Preparation of composite colloid: mix 0.8kg of gellan gum, 1.2kg of carrageenan with 98kg of water, and heat to dissolve; the heating temperature is 80°C-95°C, and the heating and dissolution time is 1h-1.5h;
[0047] (2) After cooling, add a small amount of natural blue pigment and 8kg of white sugar, and mix well;
[0048] (3) Use drip irrigation equipment to drip the solution into a calcium chloride solution with a concentration of 2%, and place it in the calcium chloride for 20 minutes to obtain a composite colloidal colored sphere, which is the liquid multi-flavored ball of the present invention.
[0049] (4) Take it out and wash it in clean water.
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Abstract
The invention provides multi-flavored liquid beads and a preparation method thereof, relates to a formula of edible beads in the food field and a preparation method of the edible beads, and provides a formula of colorful transparent edible beads. The multi-flavored liquid beads comprise complex gum, a small amount of pigment and liquid calcium having a concentration of 2-6 percent, wherein the complex gum is prepared from 0.5-1 percent of gellan gum and 1-1.5 percent of carrageenan, based on the mass of the complex gum. The invention further provides a method for preparing the colorful transparent edible beads. According to the preparation method, the complex gum is scientifically and reasonably compounded by a drop irrigation technology to finally achieve the aims of simplifying process and reducing cost. The multi-flavored liquid beads have attractive appearances and rich colors.
Description
technical field [0001] The invention also relates to a formula of edible beads in the field of food. [0002] The invention also relates to a preparation method of the edible beads. Background technique [0003] As a microbial metabolic glue, gellan gum has a short production cycle and is not restricted by climate and geographical conditions. It can be produced using various waste residues and waste liquids under artificial control conditions. In addition, it is safe, non-toxic, and has unique physical and chemical properties. With excellent characteristics, it has broad application prospects in the food industry. Gellan gum is widely used in food, such as pudding, jelly, sugar, beverages, dairy products, jam products, bread fillers, surface smoothing agents, candies, sugar coatings, seasonings, etc. It is also used in non-food industries, such as microbial culture medium, slow release of drugs, toothpaste, etc. [0004] Carrageenan (also known as carrageenan or carrageen...
Claims
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Application Information
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