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Composite gel and cereal suspension beverage and preparation methods thereof

A technology of composite gel and grain, which is applied in the fields of food science, food ingredients as gelling agents, food ingredients as taste improvers, etc. Rich variety, improving water retention, and preventing and controlling obesity

Active Publication Date: 2017-12-08
I LAN FOODS IND +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the water retention and stability of curdlan colloidal particles prepared by this preparation method need to be further improved

Method used

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  • Composite gel and cereal suspension beverage and preparation methods thereof
  • Composite gel and cereal suspension beverage and preparation methods thereof
  • Composite gel and cereal suspension beverage and preparation methods thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0054] Embodiment 1: preparation of curdlan micelle

[0055] The raw material composition of curdlan gum granules is: curdlan gum 6%, gellan gum 0.01%, carboxymethyl cellulose sodium 0.1%, and the balance is water.

[0056] Its production process is:

[0057] After fully premixing gellan gum and sodium carboxymethyl cellulose, put it into 200mL hot water at 75°C and stir; add 700mL RO water (purified water) at 20°C to the colloid solution, and slowly add curdlan gum powder under the condition of 900rpm stirring, Stir for 10 minutes; dilute to 1kg with RO water; homogenize the conditioning solution twice under the homogeneous condition of 200 / 40bar; homogenize the material solution, heat it to 40°C in a water bath within 2 minutes, form a weak gel solution, and pack it in an iron can and seal it ; The iron can sample was sterilized at 121°C for 12 minutes; cooled, and the rubber block was cut into 3cm*3cm*3cm rubber particles.

Embodiment 2

[0058] Embodiment 2: Preparation of curdlan colloidal particles

[0059] The raw material composition of curdlan gum granules is: curdlan gum 5%, gellan gum 0.01%, carboxymethyl cellulose sodium 0.2%, and water as the balance.

[0060] Its production process is:

[0061] After fully premixing gellan gum and sodium carboxymethyl cellulose, put it into 200mL hot water at 75°C and stir; add 700mL RO water at 22°C to the colloid solution, slowly add curdlan gum powder under the stirring condition of 900rpm, and stir for 10min; The volume of RO water was fixed to 1kg; the conditioning solution was homogenized twice under the homogeneous condition of 200 / 40bar; the homogeneous material solution was heated to 42°C in a water bath within 2 minutes to form a weak gel solution and sealed in an iron can; the iron can sample After heating and sterilization at 120°C for 13 minutes; cooling, cut the rubber block into 3cm*3cm*3cm rubber particles.

Embodiment 3

[0062] Embodiment 3: preparation of curdlan micelle

[0063] The raw material composition of curdlan gum granules is: curdlan gum 6%, gellan gum 0.01%, carboxymethyl cellulose sodium 0.2%, and the balance is water.

[0064] Its production process is:

[0065] After fully premixing gellan gum and sodium carboxymethyl cellulose, put it into 200mL hot water at 75°C and stir; add 700mL RO water at 22°C to the colloid solution, slowly add curdlan gum powder under the stirring condition of 900rpm, and stir for 10min; The volume of RO water was fixed to 1kg; the conditioning solution was homogenized twice under the homogeneous condition of 200 / 40bar; the homogeneous material solution was heated to 45°C in a water bath within 2 minutes to form a weak gel solution and sealed in an iron can; the iron can sample After heating and sterilization at 120°C for 13 minutes; cooling, cut the rubber block into 3cm*3cm*3cm rubber particles.

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Abstract

The invention relates to the technical field of food processing, in particular to composite gel and a cereal suspension beverage and preparation methods thereof. The composite gel is prepared from curdlan, gellan gum, sodium carboxymethyl cellulose and water. The gellan gum, the sodium carboxymethyl cellulose and the curdlan are used in a matched way; then, the obvious cooperative and synergistic effects can be achieved; the water preservation performance of the gel can be obviously improved. The cereal suspension beverage product provided by the invention belongs to a particle suspension cereal beverage processed by using husked mungbean, oat, coix seeds, white granulated sugar, fruit juice, curdlan, gellan gum, sodium carboxymethyl cellulose, pigments and food flavoring through a scientific and reasonable processing process. The product has the advantages that nutrition and health are realized; the mouthfeel is fresh and cool; the stability is high; the mungbean grains in the product have mild color; the curdlan particles have high elasticity; the beverage is suitable for common people to drink.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a composite gel and grain suspension beverage and a preparation method thereof. Background technique [0002] Suspended fruit drink, as a unique beverage variety, has gone through more than 20 years since it came out in the 1980s. Because of its strong sense of reality, beautiful appearance, rich nutrition, and convenient drinking, it is popular among consumers. At present, there are series of suspended fruit products such as citrus, pineapple, coconut fruit, Mingliezi, pear, apple, water chestnut, aloe, grape, peach, etc., which have firmly occupied a place in the beverage market for many years. [0003] With the continuous development of the beverage market, more and more coconut pieces are added to beverages, which not only improves the taste and interest of beverages, but also improves the nutritional and health value of beverages. However, coconut fruit needs to be ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/52A23L2/62A23L29/269A23L29/262
CPCA23L2/02A23L2/52A23L2/62A23L29/262A23L29/271A23L29/272A23V2002/00A23V2200/14A23V2200/228
Inventor 潘晓军茅周祎王芬柴赟
Owner I LAN FOODS IND
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