Edible plural gel blast cereal sauce and preparation method thereof

Abstract

The invention discloses an edible plural gel blast cereal sauce and a preparation method thereof. According to the invention, sodium alginate, i-carragheen, gelatin, modified starch and water are mixed well to obtain composite hydrophilic polysaccharide colloid; water, calcium chloride and high fructose corn syrup are dissolved to obtain a complex liquid; cereal is put into the complex liquid and heated, and then the cereal is dispersedly put into the composite hydrophilic polysaccharide colloid for gel reaction, and then filtered to obtain cereal colloidal particles; cereal powder, pre-gelatinized starch, white granulated sugar and water are mixed, and heated to uniform gelatinization; then, a cereal essence and a food colorant are added thereto and mixed well to obtain a mixed sauce; and finally, the cereal colloidal particles are mixed well with the mixed sauce, and sterilized at an ultra-high temperature, thereby obtaining the edible plural gel blast cereal sauce. The cereal sauce is long in quality guarantee period, and has excellent blast feeling and appearance; and the whole finished product can be utilized completely with high nutritive value.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to an edible composite gel popcorn cereal sauce and a preparation method thereof. Background technique [0002] Traditional beverages, eight-treasure porridge, jelly, and milk-containing beverage products often enrich the flavor and taste of their products by adding certain fruit granules, grain granules, food flavors, and food colorings, so as to meet the higher demand for fast-moving consumer foods in the current market. demand, attract more consumers, and increase the competitiveness of products in the market. However, the directly added content often loses the original flavor, shape and taste of the additive due to the influence of the product processing technology during the food processing and production process. [0003] At present, gel-embedded foods have been studied, but the shelf life is generally not long. This is because the exterior of gel-embedded foods is g...

AI Technical Summary

Problems solved by technology

However, the directly added content often loses the original flavor, shape and taste of the additive due to the influence of the product processing technology during the food processing and production process.

[0003] At present, gel-embedded foods have been studied, but the shelf life is generally not long. This is because the exterior of gel-embedded foods is gel, and existing gel-embedded foods are generally stored in acidic solutions or In the sugar water preservation solution, the high temperature sterilization process will melt the gel to embed the food

Secondly, the current gel-embedded food is prone to dryness and internal sauce penetration during storage, and the taste needs to be improved

Furthermore, the existing gel-embedded foods are generally stored in acidic solution or sugar water preservation solution. When the end product is applied, the gel-embedded food needs to be separated from the preservation solution. One is to increase the process steps, Second, the actual utilization rate is not high, resulting in high storage costs

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