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A kind of multi-layer multi-flavor gel food and preparation method thereof

A gel food and gel technology, applied in the directions of bacteria, food ingredients, food preservation, etc. used in food preparation, can solve the problem of no multi-layer multi-flavored gel food and the like

Active Publication Date: 2021-08-20
TAIXING DONGSHENG FOOD TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Yet also do not have multi-layer multi-flavor gel food on the market at present

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A kind of multi-layer multi-taste gel food is made of the following components in parts by weight:

[0026] Flavor liquid A: 150g sucrose, 750g water, 50g curdlan gum, 40g wheat fiber, 2.5g prickly pear gum, 1.5g xanthan gum, 2.0g citric acid, 1.5g cochineal red pigment, 2.5g red bean spice.

[0027]Flavor liquid B: 150g sucrose, 750g water, 50g curdlan gum, 40g wheat fiber, 2.5g prickly pear gum, 1.5g xanthan gum, 2.0g citric acid, 1.5g curcumin, 2.5g pineapple spice.

[0028] Flavor liquid C: 150g sucrose, 750g water, 50g curdlan gum, 40g wheat fiber, 2.5g prickly pear gum, 1.5g xanthan gum, 2.0g citric acid, 1.5g natural carotene, 2.5g lemon flavor.

[0029] Preparation of various flavors of fruit and vegetable spices:

[0030] 1) According to the tastes of each layer of the prepared multi-layer multi-flavor gel food, select the fruit and vegetable raw materials of pineapple, lemon and red bean; mix pectinase, cellulase and debranching enzyme according to the mass r...

Embodiment 2

[0043] A kind of multi-layer multi-taste gel food is made of the following components in parts by weight:

[0044] Flavor liquid A: 160g sucrose, 763g water, 40g curdlan gum, 30g wheat fiber, 2.5g prickly pear gum, 1.5g xanthan gum, 2.0g citric acid, 1.0g annatto pigment, 2.0g sweet orange flavor .

[0045] Flavor liquid B: 150g sucrose, 763 g water, 40g curdlan gum, 30g wheat fiber, 2.5g prickly pear gum, 1.5g xanthan gum, 2.0g citric acid, 1.0g capsanthin, 2.0g strawberry flavor.

[0046] Flavor liquid C: 150g of sucrose, 763g of water, 40g of curdlan gum, 30g of wheat fiber, 2.5g of prickly pear gum, 1.5g of xanthan gum, 2.0g of citric acid, 1.0g of β-carotene, and 2.0g of mango flavor.

[0047] Preparation of various flavors of fruit and vegetable spices:

[0048] 1) According to the tastes of each layer of the prepared multi-layer multi-flavor gel food, select the fruit and vegetable raw materials of sweet orange, strawberry and mango; pectinase, cellulase, debranching ...

Embodiment 3

[0061] A kind of multi-layer multi-taste gel food is made of the following components in parts by weight:

[0062] Flavor liquid A: 160g sucrose, 763g water, 40g curdlan gum, 30g wheat fiber, 2.5g prickly pear gum, 1.5g xanthan gum, 2.0g citric acid, 1.0g annatto pigment, 2.0g sweet orange flavor .

[0063] Flavor liquid B: 150g sucrose, 763 g water, 40g curdlan gum, 30g wheat fiber, 2.5g prickly pear gum, 1.5g xanthan gum, 2.0g citric acid, 1.0g capsanthin, 2.0g red bean spice.

[0064] Flavor liquid C: 150g of sucrose, 763g of water, 40g of curdlan gum, 30g of wheat fiber, 2.5g of prickly pear gum, 1.5g of xanthan gum, 2.0g of citric acid, 1.0g of β-carotene, and 2.0g of mango flavor.

[0065] Preparation of various flavors of fruit and vegetable spices:

[0066] 1) According to the tastes of each layer of the prepared multi-layer multi-flavor gel food, select the fruit and vegetable raw materials of sweet orange, mango and red bean; pectinase, cellulase, debranching enzym...

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PUM

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Abstract

The invention discloses a multi-layered multi-flavor gel food and a preparation method thereof, which mainly consists of 10-20% of sweet substances, 60-80% of water, 2%-10% of curdlan, and 0.1-1.0% of locust bean gum %, xanthan gum 0.1%-1.0%, fiber 1%-10%, acidity regulator 0.1%-1.0%, oil-soluble pigment 0.05%-1.0%, fruit and vegetable flavor 0.1-2.0%. A multi-layer multi-flavor gel product of the present invention has a clear structure, strong layering, contains dietary fiber, good Q elasticity, rich colors, and diverse flavors and tastes. In addition, the gel food of the present invention has better thermal stability , can be stored for a long time.

Description

technical field [0001] The invention relates to the field of food technology, in particular to a multi-layered multi-flavored gel food and a preparation method thereof, which is mainly used in various tea products, milk tea, coffee, fruit juice, smoothies, desserts and other foods as taste materials. Background technique [0002] The taste raw materials currently available on the market are mainly powdered balls, puffed balls, and coconut products. Powder balls cannot be stored for a long time because they are not resistant to high-temperature sterilization. Popping balls are not loved by consumers because they have a single taste in beverages and no good Q elasticity. Coconut fruit is a more popular taste raw material. Conventionally produced coconuts are translucent or milky white, with a single color and a single taste. As coconut products become more and more popular, people have higher and higher requirements for the color, taste, shape, and Q elasticity of coconuts. I...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L29/238A23L29/269A23L29/30A23L27/24A23L5/30A23L5/43A23L5/44A23L33/21A23L3/16A23P20/20
CPCA23L3/165A23L5/34A23L5/43A23L5/44A23L27/24A23L29/238A23L29/269A23L29/27A23L29/30A23L33/21A23P20/20A23V2002/00A23V2400/123A23V2200/04A23V2200/30A23V2250/032A23V2250/5086A23V2250/504A23V2250/507A23V2250/5116A23V2250/628A23V2250/2112A23V2250/211A23V2300/26
Inventor 解秀娟王静刘军昌鲁伟常忠义步国建
Owner TAIXING DONGSHENG FOOD TECH
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