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Gel-like food and preparation method thereof

A gel-like food and a gel-like technology are applied in the field of gel-like food and its preparation, and can solve the problems of difficult operation, single nutrition, complicated preparation steps of pudding, etc., and achieve improved shelf life, simple preparation method, sweet taste and the like. Moderate effect

Inactive Publication Date: 2019-09-13
GUANGXI GAOYUAN STARCH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Its weak point is: the gel food main component that this method produces is konjac, and its nutrition is single
But the pudding preparation steps of this invention are numerous and diverse, not easy to operate

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A gelatinous food, the gelatinous food comprises the following components by weight: the gelatinous food comprises the following components by weight: 3% white granulated sugar, 1% anhydrous cream, 15% fruit juice, gel 2.0% stabilizer, 1% stabilizer, 40% milk, and 38% water; wherein, the stabilizer is prepared by mixing composite modified starch and emulsifier at a ratio of 1:1.

[0029] Wherein, the pH of the gel state food is 6.5; the gelling agent is carrageenan; the emulsifier is diacetyl tartaric acid mono-diglyceride; The grinding treatment method sequentially modifies the cornstarch; the fruit juice is mango juice.

[0030] In addition, a method for preparing gelatinous food, said method comprises the following steps:

[0031] 1) Mix milk, white granulated sugar, anhydrous butter and stabilizer at 45°C evenly, wherein the amount of milk added is such that the amount of the obtained mixed material 1 is not higher than 90% of the total weight of the final product;...

Embodiment 2

[0040] A gelatinous food, the gelatinous food comprises the following components by weight: the gelatinous food comprises the following components by weight: 6% white granulated sugar, 5% anhydrous butter, 15% fruit juice, gel 0.1% of stabilizer, 1% of stabilizer, 65% of milk, and 7.9% of water; wherein, the stabilizer is prepared by mixing compound modified starch and emulsifier in a ratio of 5:3.

[0041]Wherein, the pH of the gel state food is 7.5; the gelling agent is mixed with konjac gum and gellan gum in any proportion; A combination of fatty acid esters in any proportion; the composite modified starch is to modify the sweet potato starch through a warm heat treatment method, a mechanical grinding treatment method, and an enzyme treatment method; the fruit juice is red bayberry, prune, plum A combination of fruit juices.

[0042] In addition, a method for preparing gelatinous food, said method comprises the following steps:

[0043] 1) Mix milk, white granulated sugar...

Embodiment 3

[0052] A gelatinous food, the gelatinous food comprises the following components by weight: the gelatinous food comprises the following components by weight: 4% white granulated sugar, 34% anhydrous cream, 7% fruit juice, gel 1% stabilizer, 10% stabilizer, and 44% milk; wherein, the stabilizer is prepared by mixing compound modified starch and emulsifier in a ratio of 3:2.

[0053] Wherein, the pH of the gel state food is 7.0; the gel agent is carrageenan, konjac gum, gellan gum, and xanthan gum in a ratio of 1:1:2:3; the emulsifier is bismuth Acetyl tartrate mono-diglycerides, glyceryl monostearate, and sucrose fatty acid esters are combined in a ratio of 1:3:2; the composite modified starch adopts a mechanical grinding treatment method and an enzyme treatment method. The comparison ratio is 1: 1 The mixed cornstarch and potato starch are modified; the fruit juice is grapefruit juice.

[0054] In addition, a method for preparing gelatinous food, said method comprises the fol...

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PUM

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Abstract

The invention discloses gel-like food. The gel-like food comprises components in parts by weight as follows: 3%-6% of white granulated sugar, 1%-5% of anhydrous cream, 2%-15% of fruit juice, 0.1%-2.0%of gel, 1%-20% of a stabilizer and 40%-65% of milk, wherein the stabilizer is prepared from compound modified starch and an emulsifier in a ratio being (1-5):(1-3) by mixing. The gel-like food contains the compound modified starch, the compound modified starch can improve water swelling capacity and gel state forming capacity of the gel-like food, the compound modified starch and the emulsifier are compounded in the specific ratio to be used as the stabilizer of the gel-like food, so that the whole emulsification system of the gel-like food is more stable, and the shelf life of the gel-like food is improved; and in addition, the gel-like food tastes refreshing and smooth and has moderate sweetness, and the preparation method is simple.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a gel-like food and a preparation method thereof. Background technique [0002] Edible gel is a water-soluble gel extracted from seaweed, starch and citrus peel. This substance can be used as a normal food thickener. It swells and solidifies after contact with stomach acid, which reduces appetite and produces a feeling of fullness. But with the advancement of technology, many gel-like products have been developed and manufactured. Among them, the gelatinized starch forms a nearly transparent gel body with certain elasticity and gel strength after gelatinization and aging process in the aqueous medium. However, the traditional starch gel food can no longer meet people's requirements for food taste and flavor. Therefore, in order to make the gel food have a better shelf life, better taste and flavor, it is necessary to continuously improve the gel food. Make creative improvements...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/154A23C9/152A23C3/00
CPCA23C3/00A23C9/1528A23C9/1544
Inventor 张晋滔张晋源徐远平
Owner GUANGXI GAOYUAN STARCH
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