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

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...

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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