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Composite thickener, jelly and preparation method thereof

A compound thickening agent and a production method technology are applied in the directions of food ingredients as thickeners, food ingredients as taste improvers, food science, etc., and can solve the problems of insufficient elasticity, inability to form gels, and high viscoelasticity of konjac glue, To achieve the effect of good elasticity and toughness, better taste and smoothness, good taste

Pending Publication Date: 2020-09-08
GUANGXI SUBTROPICAL CROPS RES INST GUANGXI SUBTROPICAL AGRI PROD PROCESSING RES INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

For example, carrageenan has high brittleness and low elasticity after gelation; agar is expensive and lacks elasticity; gelatin cannot form a gel after heating for a long time, and pectin needs to be added with high-soluble sugar and adjusted to an appropriate pH value to solidify; Konjac gum has high viscoelasticity, but it is a thermally irreversible gel. In hot water, the surface of the particles will hydrate quickly to form a film, so that the konjac particles in the inner core cannot be dissolved.

Method used

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  • Composite thickener, jelly and preparation method thereof
  • Composite thickener, jelly and preparation method thereof
  • Composite thickener, jelly and preparation method thereof

Examples

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Effect test

Embodiment 1

[0078] A kind of preparation method of mango jelly, comprises the following steps:

[0079] S1. After cleaning the mango, remove the skin and pit, and cut into small pieces of 1.5-2.0 cm according to the shape of the pulp.

[0080] S2. Blanch the cut mango pieces in hot water at 80°C for 65 seconds to inactivate enzymes, take them out, and use a beating mechanism to make pulp as a base material.

[0081] S3. The preparation raw materials are obtained according to the following mass percentages: 0.4% konjac powder, 0.8% sea bird's nest, 10% white sugar, 20% base material, and the balance is water.

[0082] S4, konjac flour is slowly poured into normal temperature water (consumption is about 20 times of the quality of konjac flour) to dissolve, stirring makes konjac flour dispersed and not agglomerated, and konjac glue is obtained; sea bird's nest is used in normal temperature water (not listed as preparation raw materials ) soaking treatment to wash away surface impurities.

...

Embodiment 2

[0089] A kind of preparation method of pineapple jelly, comprises the following steps:

[0090] S1. Peel and remove the core of the pineapple, wash it and cut it into small pieces of 1.5-2.0 cm according to the shape of the pulp.

[0091] S2. Blanch the cut pineapple pieces in hot water at 85°C for 65 seconds to inactivate enzymes, take them out, and use a beating mechanism to make pulp as a base material.

[0092] S3. The preparation raw materials are obtained according to the following mass percentages: 0.5% konjac flour, 1.0% sea bird's nest, 12% white sugar, 22% base material, and the balance is water.

[0093] S4, konjac flour is slowly poured into normal temperature water (consumption is about 20 times of the quality of konjac flour) to dissolve, stirring makes konjac flour dispersed and not agglomerated, and konjac glue is obtained; sea bird's nest is used in normal temperature water (not listed as preparation raw materials ) soaking treatment to wash away surface impu...

Embodiment 3

[0100] A kind of preparation method of lychee jelly, comprises the following steps:

[0101] S1. Wash the lychees and remove the skins and cores.

[0102] S2. Blanch the lychee pulp in hot water at 80° C. for 60 seconds to inactivate the enzyme, take it out, and use a beating mechanism to make a pulp, which is used as a base material.

[0103] S3. The preparation raw materials are obtained according to the following mass percentages: 0.5% konjac flour, 1.0% sea bird's nest, 12% white sugar, 22% base material, and the balance is water.

[0104] S4, konjac powder is slowly poured into normal temperature water (consumption is about 20 times of the quality of konjac powder) to dissolve, and stirred so that the konjac powder is dispersed without agglomeration, and konjac glue is obtained; the sea bird's nest is soaked in normal temperature water, and the surface is washed away Impurities.

[0105] S5. Pour the dissolved konjac glue and soaked and drained sea bird's nest into the ...

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Abstract

The invention discloses a composite thickening agent, jelly and a preparation method thereof. The composite thickening agent comprises konjac flour and eucheuma according to a mass ratio of 1:(1.5-2.5). The composite thickening agent is suitable for preparation of jelly, and the jelly prepared from the composite thickening agent has a good gelling effect, and the prepared jelly has moderate hardness, good elasticity and toughness, and good mouthfeel.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a compound thickener, jelly and a preparation method thereof. Background technique [0002] "Sea bird's nest", also known as "undersea bird's nest", is a kind of marine red algae, which is called sea bird's nest because the gelatin after boiling is thick like bird's nest. This kind of algae has different names in different regions, such as Eucheuma, coral grass, chicken feet and so on. It is rich in the Philippines, China, Indonesia and other places, and is a fast-growing, short-growing economic crop. The South China Sea Fisheries Research Institute of the Chinese Academy of Fishery Sciences analyzed and evaluated the nutritional value of sea bird's nest. The study found that sea bird's nest is rich in collagen, and the content of calcium, magnesium, potassium, iron, phosphorus and other minerals is quite high. Contain calcium 671mg, magnesium 661mg, potassium 475mg, ir...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L29/256A23L29/244A23L21/15A23L21/12A23L33/00
CPCA23L29/256A23L29/244A23L21/15A23L21/12A23L33/00A23V2002/00A23V2200/242A23V2250/5066A23V2250/5048A23V2200/14
Inventor 黎新荣王淋靓冯春梅罗朝丹李建强谢朝敏苏艳兰程三红王妍
Owner GUANGXI SUBTROPICAL CROPS RES INST GUANGXI SUBTROPICAL AGRI PROD PROCESSING RES INST