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Functional composition capable of separating moisture and application of composition

A composition and functional technology, applied in the application, food science, cocoa and other directions, can solve the problems of poor product taste, affecting product taste, open to question, etc., and achieve the effect of reducing concerns, improving flavor deficiency, and excellently blocking moisture.

Active Publication Date: 2018-05-25
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition, usually the liquid oil in the product will migrate from the interior of the product to the surface, resulting in a poor taste of the product; at the same time, the moisture in the external environment will enter the interior of the product, which will also seriously affect the taste of the product. At the same time, it is necessary to solve the problem of fat migration The effect of the question is also open to question
[0004] To sum up, there is currently a lack of an effective moisture-blocking composition to meet consumers’ needs for coated foods, and at the same time ensure that the coated foods have a stable taste and no causative substances in the product during a long shelf life. Loss of product quality and taste due to fat migration, moisture or water ingress

Method used

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  • Functional composition capable of separating moisture and application of composition
  • Functional composition capable of separating moisture and application of composition
  • Functional composition capable of separating moisture and application of composition

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040]There is the prescription of the chocolate ball of blocking moisture (based on 1000 parts by weight of the total amount of raw materials): 400 parts by weight of functional composition with blocking moisture (shea butter: coconut oil: cocoa butter mass ratio is 5:4:1 ), 600 parts by weight of content chocolate balls (dark chocolate chips, consisting of: 47wt% cocoa mass, 38wt% white sugar, 13wt% cocoa butter, 1.4wt% water, 0.6wt% lecithin).

[0041] The preparation method of the above-mentioned chocolate ball with barrier moisture:

[0042] 1) Melting and mixing: mix the contents and raw materials evenly, and raise the temperature to 45-50°C;

[0043] 2) fine grinding: grind the material obtained in step 1) to a particle size of 15-30 μm;

[0044] 3) Sterilize the particulate matter obtained in step 2) at 90-95° C., and the sterilization time is 3-5 minutes;

[0045] 4) Make the material sterilized in step 3) into a spherical shape, cool down to 45°C, and keep it warm ...

Embodiment 2

[0048] Repeat Example 1, the difference is: the formula of the chocolate ball with barrier moisture is (in terms of 1000 parts by weight of the total amount of raw materials): 400 parts by weight of functional composition with barrier moisture (palm oil: coconut oil: cocoa butter quality The ratio is 6:3:1), 600 parts by weight of content chocolate balls (dark chocolate chips, composed of: cocoa mass 47wt%, white sugar 38wt%, cocoa butter 13wt%, water 1.4wt%, lecithin 0.6wt%).

[0049] The preparation method of the above-mentioned chocolate balls with barrier moisture is the same as in Example 1.

Embodiment 3

[0051] Repeat Example 1, the difference is: the formula of the chocolate ball with barrier moisture is (in terms of 1000 parts by weight of the total amount of raw materials): 400 parts by weight of functional composition with barrier moisture (peanut oil: coconut oil: cocoa butter mass ratio 6:3:1), 600 parts by weight of content chocolate balls (dark chocolate chips, composed of: 47wt% cocoa pulp, 38wt% white sugar, 13wt% cocoa butter, 1.4wt% water, 0.6wt% lecithin).

[0052] The preparation method of the above-mentioned chocolate balls with barrier moisture is the same as in Example 1.

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Abstract

The invention discloses a functional composition capable of separating moisture. The functional composition comprises vegetable oil A, vegetable oil B and lipid C, wherein the vegetable oil A is selected from one or more kinds of tea seed oil, peony seed oil, palm oil, walnut oil, peanut oil, olive oil, shea butter and derivatives; the vegetable oil B is selected from one or more kinds of hemp oil, soybean oil, corn oil, coconut oil, rapeseed oil, sesame oil, sunflower seed oil, cottonseed oil, peppercorn seed oil, siritch and derivatives thereof; and the lipid C is selected from one or more kinds of cocoa butter, triglyceride, phospholipid, sterol, linoleic acid and linolenic acid. The mass ratio of the vegetable oil A to the vegetable oil B to the lipid is (2-8) to (1-6) to (0-4). The functional composition is good in effect of separating moisture, has excellent stability, and can be used as coating for separating moisture for chocolate products.

Description

technical field [0001] The invention relates to the field of food processing. More specifically, it relates to a moisture barrier functional composition and its application. Background technique [0002] As the economy takes off, consumers pay more and more attention to food ingredients, nutritional value and production process. At the same time, because they pay more attention to food flavor, taste and appearance, they promote the continuous innovation of food coating technology. Baking foods such as puffed foods, cakes, ice cream, cookies, etc., which are common in the market at present, are usually coated with a coating. Since the first thing people eat is the coating part, the quality of the coating directly affects the sensory quality of the whole product. Most of the coating compositions currently on the market are made of natural edible substances (such as polysaccharides, proteins, lipids, etc.) Covering the surface (or inside) of food in the form of wrapping, co...

Claims

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Application Information

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IPC IPC(8): A23G1/54
CPCA23G1/54
Inventor 潘洪宝张丽媛史丽洁杨梅李浩谷宝玉孙云峰张海斌
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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