A kind of edible compound gel popcorn cereal sauce and preparation method thereof

A compound gel and cereal sauce technology, which is applied in food science, food ingredients as gelling agent, application, etc., can solve the problems of sauce penetration, high storage cost, short shelf life, etc., and achieve good chewing and sensory, Improve product texture and improve the effect of gel texture

Active Publication Date: 2020-11-10
广州合诚实业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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

Method used

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  • A kind of edible compound gel popcorn cereal sauce and preparation method thereof
  • A kind of edible compound gel popcorn cereal sauce and preparation method thereof
  • A kind of edible compound gel popcorn cereal sauce and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] Embodiment 1 Edible composite hydrophilic polysaccharide black rice sauce product

[0039] (1) Compound hydrophilic polysaccharide colloid preparation: mix 9kg sodium alginate, 12kg i-carrageenan, 6kg gelatin, and 6kg pregelatinized starch, then add 567kg warm water (55°C), and carry out cyclic shearing through a colloid mill until it forms Uniform glue solution, keep warm at 55°C after preparation;

[0040] (2) Composite liquid preparation: Dissolve 7.5kg calcium chloride powder with 120kg water, then add 22.5kg fructose syrup and mix evenly for later use;

[0041] (3) Black rice pretreatment: 30kg of black rice is dropped into the composite solution that step (2) makes, 75 ℃ of heating 15 minutes;

[0042] (4) Granulation reaction: filter the black rice after the pretreatment in step (3) to remove the complex solution, then disperse, drop into the composite hydrophilic polysaccharide colloid prepared in step (1) and carry out gel reaction for 5 minutes.

[0043] (5)...

Embodiment 2

[0055] Embodiment 2 Edible compound hydrophilic polysaccharide coix seed colloid product

[0056] (1) Compound hydrophilic polysaccharide colloid preparation: mix 3kg sodium alginate, 3kg i-carrageenan, 6kg gelatin, and 6kg denatured starch, then add 582kg warm water (55°C), and carry out cyclic shearing through a colloid mill until a uniform gel is formed Glue solution, keep warm at 55°C after preparation;

[0057] (2) Composite liquid preparation: Dissolve 45kg of calcium chloride powder with 90kg of water, then add 15kg of fructose syrup and mix evenly for subsequent use;

[0058] (3) Barley pretreatment: put 30kg of barley into the compound solution prepared in step (2), and heat at 80°C for 30 minutes;

[0059] (4) Granulation reaction: filter the pretreated barley in step (3) to remove the compound solution, then disperse it, and put it into the compound hydrophilic polysaccharide colloid prepared in step (1) to carry out gel reaction, and react for 10 minutes;

[0060...

Embodiment 3

[0070] Embodiment 3 Edible composite hydrophilic polysaccharide oatmeal product

[0071] (1) Compound hydrophilic polysaccharide colloid preparation: Mix 3kg sodium alginate, 3kg i-carrageenan, 6kg gelatin, and 60kg denatured starch, add 528kg warm water (55°C) quantitatively, and carry out cyclic shearing through a colloid mill until a uniform gel is formed Glue solution, keep warm at 55°C after preparation;

[0072] (2) Composite liquid preparation: Dissolve 7.5kg calcium chloride powder with 97.5kg water, then add 45kg fructose syrup and mix evenly for subsequent use;

[0073] (3) Oat pretreatment: put 30kg of oat into the composite solution prepared in step (2), and heat at 85°C for 20 minutes;

[0074] (4) Granulation reaction: filter the oat after step (3) pretreatment to remove the composite liquid, then disperse, and drop into the composite hydrophilic polysaccharide colloid prepared in step (1) to carry out gel reaction, and react for 10 minutes;

[0075] (5) Cleani...

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PUM

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Abstract

The invention discloses an edible composite gel popcorn cereal sauce and a preparation method thereof. The present invention obtains the composite hydrophilic polysaccharide colloid by mixing sodium alginate, i-carrageenan, gelatin, modified starch and water; and mixing water. Calcium chloride and fructose syrup are dissolved to obtain a compound liquid; the grain is put into the compound liquid to be heated, and then the grain is dispersed and dropped into the compound hydrophilic polysaccharide colloid for gel reaction, and filtered to obtain the grain colloid; the grain powder, pre- Mix gelatinized starch, white sugar and water, heat until the gelatinization is uniform; then add grain essence and food coloring and mix well to obtain a mixed sauce; Glue Popcorn Cereal Sauce. The cereal paste has a long shelf life, has a good texture and appearance, the whole finished product can be fully utilized, and has high nutritional 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...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/60A23L7/10A23L29/256A23L29/281A23L29/212A23L29/294A23L33/10A23L3/10A23L21/10A23C9/13A23C9/154A23C11/10A23L11/65
CPCA23C9/1315A23C9/154A23C11/103A23L3/10A23V2002/00A23V2200/228A23V2200/14A23V2200/30A23V2250/1578A23V2250/211A23V2250/5026A23V2250/5036A23V2250/5118A23V2250/5432A23V2250/606A23V2250/61
Inventor 庄恢文周雪松张多敏蒋灿明赖钞艺陈海彬曾建新蒋文真
Owner 广州合诚实业有限公司
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