High-dispersity edible instant thickener and preparation method thereof

A technology of high dispersibility and thickener, which is applied in the direction of food ingredients as thickeners, food ingredients as taste improvers, applications, etc. It can solve the problems of bad taste, bitter taste, insufficient dispersibility, etc., and achieve dispersibility Effect of improving and slowing down the dissolution rate

Pending Publication Date: 2020-09-01
周益俊
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] There are currently two main problems with this formulation: insufficient dispersibility and bad taste
However, it is difficult to maintain its original taste when used in different types of food and beverages, especially water and other beverages, it will have a bitter taste
Another technique uses polyglutamic acid instead of potassium chloride to suppress powder formation, but its dispersion enhancement effect is insufficient

Method used

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  • High-dispersity edible instant thickener and preparation method thereof
  • High-dispersity edible instant thickener and preparation method thereof
  • High-dispersity edible instant thickener and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1～5

[0031] 1. Thickener preparation.

[0032] Prepare a highly dispersible edible instant thickener, as shown in Table 1, mix 53g dextrin and 33g xanthan gum to obtain mixed powder. Separately, 8 g of dextrin was dissolved in 15 ml of water, after which 6 g of a composition consisting of glutamic acid, aspartic acid, glycine, erythritol, and potassium chloride were added to produce a binder. The mixed powder of dextrin and xanthan gum is granulated, the binder solvent is sprayed onto the mixed powder of dextrin and xanthan gum, and the thickener A is prepared by fluidized bed granulation. According to table 1, change the part according to the manufacture method in thickener A, obtain thickener B, C, D, E.

[0033] Table 1, the composition of thickener.

[0034]

[0035]

[0036] The dry weight of the thickener is figure 1 shown.

[0037] Second, performance comparison.

[0038] 1. Dispersion and viscosity.

[0039] 100 g of salt solution (0.025% by weight) were prepare...

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Abstract

The invention discloses a high-dispersity edible instant thickener and a preparation method thereof. The thickener comprises the following raw materials in percentage by mass: 1-10% of a block formation inhibitor, 20-75% of xanthan gum and 20-75% of dextrin, wherein the block formation inhibitor comprises a composition containing one or more of glutamic acid, aspartic acid, glycine, erythritol andpotassium chloride. The composition is prepared from the following components in percentage by mass: 16 to 24% of glutamic acid, 16 to 24% of aspartic acid, 16 to 24% of glycine, 5 to 10% of erythritol and 25 to 40% of potassium chloride. The invention also provides a preparation method of the thickener. The prepared thickener can improve the dispersity of liquid in the thickener and inhibit theblock formation, so that xanthan gum can fully exert a thickening function, and the special taste generated by potassium chloride can also be improved.

Description

technical field [0001] The invention relates to a food thickener and a preparation method thereof, in particular to a highly dispersible edible instant thickener and a preparation method thereof. Background technique [0002] In food production, xanthan gum is widely used as a thickener to add consistency to food and beverages. Thickeners containing xanthan gum can not only increase the viscosity of food and beverages in response to consumer tastes, but can also be used in foods and beverages for the elderly to improve dysphagia. [0003] There are currently two major problems with this formulation: insufficient dispersibility and bad taste. First, the xanthan gum used in this formulation does not disperse well internally in water. When powdered xanthan gum is added to a liquid, only its surface dissolves and the interior remains in powder form. The powder thus formed is extremely difficult to dissolve, even if the mixing speed or mixing time is increased, it is difficult...

Claims

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Application Information

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IPC IPC(8): A23L29/20A23L29/269A23L29/294A23L29/30A23P10/20
CPCA23L29/20A23L29/27A23L29/294A23L29/30A23P10/20A23V2002/00A23V2200/242A23V2250/5086A23V2250/5114A23V2250/0618A23V2250/0622A23V2250/061A23V2250/6402A23V2250/16A23V2300/10A23V2200/16
Inventor 周益俊
Owner 周益俊
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