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Preparation method of nidus collocaliae thermal irreversible gel protective membrane and application of nidus collocaliae thermal irreversible gel protective membrane in fruity nidus collocaliae beverage process

A technology of protective film and bird's nest, which is applied in the field of bird's nest processing, can solve the problems that affect the edible quality and appearance of the product, the difficulty of developing bird's nest beverages, and the easy shrinkage of bird's nest, so as to achieve the effect of maintaining natural flavor and color, little influence and sufficient flavor

Inactive Publication Date: 2017-09-12
厦门市燕之屋丝浓食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the characteristics of bird’s nest itself, such as bird’s nest is easy to shrink and be dyed in an acidic environment, which affects the edible quality and appearance of the product, making the development of bird’s nest beverages is full of difficulties

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] ① Weigh a certain weight of dry bird’s nest, soak it in purified water for 2 hours, wash, sort, remove bird’s nest and other impurities, simmer in water for 15 minutes, and then use a filter to dry it for later use;

[0014] ② Weigh 50g of low acyl gellan gum, dilute to 5kg with hot water (>80°C) and grind until uniformly melted with a colloid mill; weigh 5g of calcium chloride, dilute to 5kg with hot water; The sol and the calcium chloride solution are mixed in equal amounts, stirred evenly, and the volume is set to 10kg;

[0015] ③Transfer the filtered bird's nest into the gellan gum sol containing calcium chloride, stir it and soak for 15 minutes;

[0016] ④ After soaking, filter out with a filter, and after paving, cool at room temperature for 30 minutes to promote the formation of gellan gum protective film;

[0017] ⑤Weigh 4g CMC-Na, 9g agar, 500g sucrose, 0.2% Na 2 CO 3 , 200g jujube concentrated juice, 1.5% jujube extract, 0.3% jujube powder essence, dilute t...

Embodiment 2

[0020] ① Weigh a certain weight of dry bird’s nest, soak it in purified water for 2 hours, wash, sort, remove bird’s nest and other impurities, steam and stew for 30 minutes, blow dry and cool for later use;

[0021] 2. prepare gellan gum sol according to embodiment 1;

[0022] ③ Transfer the filtered bird’s nest into the gellan gum sol containing calcium chloride, stir it and soak for 30 minutes;

[0023] ④ After soaking, filter out with a filter, and cool with cold air for 15 minutes after paving to promote the formation of gellan gum protective film;

[0024] ⑤Weigh 4g of CMC-Na, 9g of agar, 300g of sucrose, 1200g of concentrated Sydney juice, 0.1% of Sydney essence, and dilute to 10kg with hot water to obtain clarified Sydney flavored liquid.

[0025] ⑥Weigh bird's nest with gel protective film equivalent to 1.0g of dry bird's nest into a 70g glass bottle, heat the solution to above 80°C for hot filling, seal, sterilize at 118°C for 20 minutes, cool, inspect, and pack. G...

Embodiment 3

[0027] ① Weigh a certain weight of dry bird’s nest, soak it in purified water for 2 hours, wash, sort, remove bird’s nest and other impurities, simmer in water for 15 minutes, and then use a filter to dry it for later use;

[0028] 2. prepare gellan gum sol according to embodiment 1;

[0029] ③Transfer the filtered bird's nest into the gellan gum sol containing calcium chloride, stir it and soak for 15 minutes;

[0030] ④ After soaking, filter out with a filter, transfer to ice water and cool for 30 minutes to promote the formation of gellan gum protective film;

[0031] ⑤Weigh 4g CMC-Na, 9g agar, 600g sucrose, 0.03% Na 2 CO 3 , 500g grapefruit concentrated clear juice, 0.3% grapefruit essence, dilute to 10kg with hot water to obtain clarified grapefruit flavor mixture.

[0032] ⑥Weigh the equivalent of 0.5g of dry bird’s nest with gel protective film into a 180g glass bottle, heat the solution to above 80°C for hot filling, seal, sterilize at 118°C for 20 minutes, cool, in...

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Abstract

A preparation method of thermally irreversible gel protective film of bird's nest and its application in the processing of fruity bird's nest beverage. After mixing the hot solutions in equal proportions (or using curdlan, sodium alginate and other thermally irreversible gels as raw materials), put the stewed and drained bird's nest into soaking for 15-30 minutes, remove and cool (cool at room temperature, dry with cold wind) , ice water bath, etc.) to form a heat irreversible gel protective film; the weight composition of the fruity bird's nest drink is: bird's nest 0.3%~1.5%, fruit juice 3%~15%, sweetener 3%~8%, acidity regulator 0.005%~0.2%, thickener 0.09%~0.15%, essence 0.1%~0.3%. The present invention applies the thermally irreversible gel to the processing of the bird's nest beverage, which not only helps to maintain the appearance and taste of the bird's nest, but also has good flavor and color, is sweet and sour, and is suitable for all ages.

Description

technical field [0001] The invention relates to the field of bird's nest processing, in particular to a method for preparing a thermally irreversible gel protective film of bird's nest and its application in processing fruity bird's nest beverages. Background technique [0002] Bird's nest is a traditional nourishing food in our country. It has many functions and is sought after by consumers. At present, common commodity forms include dried bird's nest, fresh stewed bird's nest, instant bird's nest, etc., and the price is relatively expensive. With the advancement of food processing technology and the improvement of people's living standards, consumers have more requirements for the diversity, convenience and price of bird's nest products. At present, the development of bird's nest beverages has become a research hotspot for bird's nest processors. Therefore, the development New, multi-taste bird's nest drinks have become the general trend. However, due to the characterist...

Claims

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Application Information

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IPC IPC(8): A23L2/02A23L2/52A23L33/10A23L29/269A23P20/10A23P20/17
CPCA23L2/02A23L2/52A23L29/272A23L33/10A23P20/105A23P20/17A23V2002/00
Inventor 何衎连建梅范群艳
Owner 厦门市燕之屋丝浓食品有限公司
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