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Instant product and preparation method thereof

A product and instant technology, applied in food ingredients, pharmaceutical formulas, food ingredients as thickeners, etc., can solve the problems of poor fluidity, dispersibility, and solubility of solid beverages

Active Publication Date: 2020-12-22
JIANGXI GENESIS HERB BIOTECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The solid beverage prepared by this process has poor fluidity, dispersibility and solubility

Method used

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  • Instant product and preparation method thereof
  • Instant product and preparation method thereof
  • Instant product and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] 47.5% trehalose, 2.5% sodium citrate, 50% xanthan gum (produced by Meihua Biotechnology Group Co., Ltd.), mixed, pulverized, then placed in a drying device for heat treatment at 150°C for 3 minutes, and then sized, Sieve to obtain instant xanthan gum.

[0042] Add 1 g of the instant xanthan gum prepared above to 100 ml of water, stir, and the actual concentration of xanthan gum is 0.5%; the control test is prepared by using commercially available xanthan gum produced by Meihua Biotechnology Group Co., Ltd. A solution with a concentration of 0.5%:

[0043] project 10 minutes fisheye count Dissolution test dispersion Controlled trial There are too many fish eyes 1 hour still not completely dissolved hold together block this invention no fisheye 4 minutes to completely dissolve spread out

Embodiment 2

[0045] 55% trehalose, 10% maltodextrin, 35% xanthan gum (same as above), mixed, pulverized, then placed in a drying equipment for heat treatment at 140°C for 4 minutes, then sized and sieved to obtain instant xanthan gum raw gum.

[0046] Add 4 g of the instant xanthan gum prepared above to 200 ml of water, stir, and the actual concentration of xanthan gum is 0.7%; the control test is prepared by using commercially available xanthan gum produced by Meihua Biotechnology Group Co., Ltd. A solution with a concentration of 0.7%:

[0047] project 10 minutes fisheye count Dissolution test dispersion Controlled trial There are too many fish eyes 1 hour still not completely dissolved hold together block this invention no fisheye 5 minutes to completely dissolve spread out

[0048] It can be seen from Fig. 1 that the instant xanthan gum solution prepared in this example (the actual concentration of xanthan gum is 0.7%) is completely dispersed ...

Embodiment 3

[0050] 66% trehalose, 4% erythritol, 30% sodium carboxymethyl cellulose (produced by Shanghai Shenguang Edible Chemicals Co., Ltd.), by mixing, pulverizing, then placing in a drying equipment for heat treatment at 150°C for 3 minutes, And then granulated and sieved to obtain instant sodium carboxymethylcellulose.

[0051] Add 4 g of the instant sodium carboxymethyl cellulose prepared above to 200 ml of water, stir, wherein the actual concentration of sodium carboxymethyl cellulose is 0.6%; the control test is to use commercially available Shanghai Shenguang Edible Chemicals Co., Ltd. A solution prepared from sodium carboxymethylcellulose at a concentration of 0.6%:

[0052] project 10 minutes fisheye count Dissolution test dispersion Controlled trial There are too many fish eyes 1 hour still not completely dissolved hold together block this invention no fisheye 4 minutes to completely dissolve spread out

[0053] As can be seen from F...

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Abstract

The invention provides an instant product and a preparation method thereof. The instant product is prepared by performing high-temperature treatment on to-be-dissolved matters and trehalose at 112DEG C to 210DEG C. The product produced by adopting the preparation technology has the characteristics of being good in dispersity, rapid to dissolve, free from fisheyes, and the like.

Description

Technical field: [0001] The invention relates to an instant product and a preparation method thereof. Background technique: [0002] Thickeners have a thickening effect due to the hydration of their molecules, and different types of thickeners have different thickening and rheological properties due to their own structures. The complete dissolution process of the thickener needs to go through two steps. First, water molecules penetrate into the thickener polymer to make the thickener swell, then the thickener polymer molecules are evenly distributed in water, and finally achieve complete hydration and dissolution. However, in the actual preparation process of the thickener solution, when the thickener powder or granules are directly mixed with water, the thickener polymer molecules that first come into contact with water will quickly absorb water and swell and then dissolve to form a high-viscosity colloid The layer delays the penetration of water molecules into the thicken...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L29/256A61K9/00A61K47/26
CPCA23V2002/00A61K9/0002A61K47/26A23L29/256A23V2200/242A23V2200/238A23V2250/636
Inventor 许辉良
Owner JIANGXI GENESIS HERB BIOTECH CO LTD