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Mixed gel food with good thermal stability and method for producing the same

A technology of mixed gel and gel food, applied in the manufacture of the mixed gel food and the field of mixed gel food, can solve the problems of low melting temperature of gel, easy melting of jelly, difficult gel modeling, etc. Market application prospects, long shelf life at room temperature, and the effect of good thermal stability

Active Publication Date: 2019-10-15
COFCO GROUP +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the manufacturing process and mouthfeel requirements of the existing jelly, its gel melting temperature is usually not high, so that the jelly is easily melted and deformed when heated, so it must be limited to be packaged in a container for stability considerations, such as being placed in a table. Dot embellishment is limited to a few simple shapes and is unstable; on the other hand, since the jelly needs to be heat-sterilized after the jelly is manufactured, its temperature will usually melt the jelly, making it difficult to introduce the designed gel inside the jelly Shape, currently on the market, only adding fruit pieces to the jelly can be seen, and the rest are simple translucent shapes
[0003] Therefore, the market is still blank in the development of gel foods with good thermal stability, stable gel structure during heat treatment, and excellent taste and flavor.

Method used

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  • Mixed gel food with good thermal stability and method for producing the same
  • Mixed gel food with good thermal stability and method for producing the same
  • Mixed gel food with good thermal stability and method for producing the same

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] The manufacture of embodiment 1 mixed gel food

[0026] The mixed gel food of the present embodiment is manufactured based on the following formula:

[0027] White sugar 20wt%, purified konjac gum 0.15wt%, Kappa type carrageenan 0.3wt%, low acyl gellan gum 0.2wt%, xanthan gum 0.07wt%, potassium citrate 0.1wt%, sodium citrate 0.05wt%, Potassium sorbate 0.05wt%, L-calcium lactate 0.12wt%, DL-malic acid 0.1wt%, citric acid 0.1wt%, apple puree 10wt%, process water 70wt%.

[0028] By the following methods, the gel food of the present embodiment has been manufactured:

[0029] (1) Preparation of calcium lactate solution: Weigh L-calcium lactate, dissolve it in 10 times the weight of hot water and set aside.

[0030] (2) Preparation of citric acid buffer: Weigh citric acid monohydrate, DL-malic acid, potassium citrate, sodium citrate, and potassium sorbate and dissolve them in 10 times the weight of hot water evenly for use.

[0031] (3) Preparation of apple puree: Weigh appl...

Embodiment 2

[0040] The selection of embodiment 2 gellan gum consumption

[0041] First, instead of using mixed gels to make gelatinized foods, gelled foodstuffs using only gellan gum as a gelling agent were tested. The following comparative examples 1-5 have used the same formula and method as Example 1, and the difference is that carrageenan, konjac gum and xanthan gum are not used, but only different amounts of gellan gum and 0.1wt% Calcium lactate, and study its impact on the mouthfeel of gel food, the results are shown in the following table 1:

[0042] Table 1 Effect of gellan gum dosage on the taste of gel food

[0043]

[0044] As can be seen from the above table, the gel food made of only gellan gum increases with the amount of use, and its hardness increases, but the mouthfeel is all brittle and has no sense of chewing. According to the above-mentioned test analysis, the present invention controls the amount of gellan gum at 0.1-0.3 wt%. And by adding thickeners such as pur...

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Abstract

A purpose of the present invention is to provide a mixed gel food having good thermal stability, wherein the mixed gel food comprises 18-22 wt% of white granulated sugar, 0.1-0.3 wt% of konjac gum, 0.1-0.3 wt% of Kappa type carrageenan, 0.1-0.3 wt% of gellan gum, 0.05-0.1 wt% of xanthan gum, 0.1-0.3 wt% L-calcium lactate, and process water. The present invention further provides a production method of the mixed gel food.

Description

technical field [0001] The invention relates to a mixed gel food with good thermal stability, and a manufacturing method of the mixed gel food, which belongs to the technical field of food. Background technique [0002] Jelly is a food with high moisture content, soft and elastic, which originated in the West. Jelly is very popular because of its crystal appearance, bright colors, soft taste, sweet and moist. However, due to the manufacturing process and mouthfeel requirements of the existing jelly, its gel melting temperature is usually not high, so that the jelly is easily melted and deformed when heated, so it must be limited to be packaged in a container for stability considerations, such as being placed in a table. Dot embellishment is limited to a few simple shapes and is unstable; on the other hand, since the jelly needs to be heat-sterilized after the jelly is manufactured, its temperature will usually melt the jelly, making it difficult to introduce the designed ge...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L21/12
Inventor 陈吉江王立艳丁庆波王冶安骏杨海莺杨凯
Owner COFCO GROUP
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