Rapid gel composition, product thereof and application

Abstract

The invention relates to a rapid gel composition, a product thereof and application. The rapid gel composition contains 1 wt%-65 wt% of a gelation agent, 1 wt%-90 wt% of a gelation accelerator and 0.25 wt%-65 wt% of an auxiliary gelation accelerator, and the rapid gel composition is in a solid form. The time for the rapid gel composition to form gel is short, and for example, the gel can be formedin 10-60 min. The rapid gel composition is in the solid form, a gel formation process is simple, and the gel product can be formed only through brewing.

Description

technical field [0001] The invention belongs to the field of food, in particular to a quick gel composition and its products and uses. Background technique [0002] Gel accelerators are a class of substances that promote the formation of gels by gelling agents. At present, substances such as metal ions and amino acids are usually used as gel accelerators for gelling agents. In the existing literature, the gelling agent kappa-type carrageenan is usually used in combination with metal ions, such as potassium and calcium. When the amount of metal ions added is low, the gel time is long; when the amount of metal ions added is large, the gel time of the colloid is short, but the colloid is hard and brittle, making it difficult to enter. In addition, salt ions, such as potassium ions, are used as coagulants. Due to the long-term and large intake of potassium ions, there are adverse effects on the human body. Especially for the heart, when the intake is too high, it can lead to...

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Problems solved by technology

However, the gel time of the colloid in this patent is also as long as 4-6 hours, and the process has many shortcomings such as too long processing time, too high temperature, and the need for low-temperature storage, and there are difficulties in the feasibility of the actual formula

[0005] Chinese patent application CN 108850751A discloses "the preparation method of flavored jelly powder and flavored jelly beverage", adopts carrageenan, konjac gum and chlorinated Potassium is the main formula. On the one hand, the patent uses the usual form of carrageenan, metal ions, and compound colloids to promote the formation of carrageenan gel; on the other hand, it uses ice cubes to cool down and promote jelly gelation, but actually adding ice The accuracy of adding amount is difficult to operate and has a great impact on the overall jelly texture

Chinese patent application CN105982001A adopts carrageenan and calcium carbonate (acidic environment) as the main gel components in a kind of DIY jelly powder, and invented the jelly powder that dissolves the cooling gel immediately with hot water. However, after the patent formula is brewed, The gel time is too long, and it needs to be placed at room temperature for 6 hours or refrigerated for 2 hours before it can be eaten. The gel time is too long and the waiting time for consumption is too long, which is difficult to meet the needs of the fast-paced market and consumers

[0006] From the analysis of the functional ingredients of added food, traditional colloids and jellies have no added food functional ingredients, which is related to the processing problems of this type of dosage form itself (high humidity, high heat, etc.) It is directly related to factors such as high degree of easy to cause component degradation

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