Composite gel food and preparation method thereof

A composite gel and food technology, applied in the field of composite gel food and its preparation, can solve the problems of easy melting, inability to withstand secondary high-temperature thermal processing, and low melting point of products

Pending Publication Date: 2021-02-26
SHANGHAI SONGJIANG BAOLI FOODSTUFF
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, the main gel products on the market are mainly carrageenan or gelatin food, which has a low melting point, and when the temperature is higher than 80°C, it is easy to melt and precipitate during processing.
It is mainly used for individually package

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0042](1) Preparation of contents:

[0043]Mix the food, thickener, complex calcium salt, sweetening substance, acidity regulator and water evenly, and keep stirring until the product is evenly mixed and then cool to room temperature.

[0044](2) Preparation of composite gel solution:

[0045]Disperse pectin, sodium alginate, gelatin, carrageenan, gellan gum, koderan gum, konjac powder, etc. evenly in water, shear uniformly at high speed, and cool to room temperature until the product is evenly mixed.

[0046](3) Preparation of compound gel food

[0047]The prepared content and the composite gel solution are quickly mixed uniformly and left for 10 seconds to 30 minutes to obtain a large piece of gel food, which can be cut into 2-50mm gel food with a dicing machine.

[0048]The composite gel solution is quickly added to the prepared content through the equipment, and the mixture is allowed to stand for 10 seconds to 30 minutes to obtain a block with a uniform size of 2-50 mm, which can be cut into a s...

Example Embodiment

[0052]Example 1:

[0053]Content preparation: prepared by weight percentage, white sugar 10%, apple juice concentrate 10%, starch 0.2%, guar gum 0.1%, calcium chloride 0.02%, calcium lactate 0.2%, citric acid 0.1% and the remaining water to make.

[0054]Preparation of composite gel solution: by weight percentage, pectin 0.1%, sodium alginate 0.3%, gelatin 0.1%, carrageenan 0.1%, Kodran gum 2%, gellan gum 0.2%, konjac flour 0.05% and water The amount is prepared.

[0055]Liquid protection liquid preparation: according to weight percentage, 20% white sugar, 0.2% sodium carboxymethyl cellulose, 0.2% citric acid and the balance of water.

[0056]Put the content into the composite glue solution and let it stand for 60 seconds to form a gel food. Then, the granules after the gel is diced are stored in a liquid protective liquid in a certain proportion to make a gel food.

Example Embodiment

[0057]Example 2:

[0058]Content solution preparation: prepared by weight percentage, 10% white sugar, 10% diced apple, 0.2% starch, 0.05% calcium chloride, 0.4% calcium lactate, 0.1% citric acid and the balance of water.

[0059]Preparation of compound glue solution: in weight percentage, pectin 0.1%, sodium alginate 0.5%, gelatin 0.1%, carrageenan 0.1%, Kodran gum 4%, gellan gum 0.2%, konjac flour 0.1% and the balance of water Prepared.

[0060]Liquid protection liquid preparation: according to weight percentage, 20% white sugar, 0.2% sodium carboxymethyl cellulose, 0.1% citric acid and the balance of water.

[0061]Put the composite glue into the content solution and let it stand for 120 seconds to form 2-50mm spherical gel food particles. Then, the capsule particles are stored in a liquid protective liquid in a certain proportion to make a gel food.

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PUM

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Abstract

The present invention relates to the technical field of food processing, and discloses a composite gel food, which comprises a gel and a content, the gel comprises curdlan, pectin, gellan gum, sodiumalginate, gelatin, carrageenan and konjaku flour, and is formed by compounding, and the content is a mixture of one or more foods. The invention also discloses a processing method of the composite gelfood. The gel food is resistant to high temperature and can be subjected to secondary processing.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a composite gel food and a preparation method thereof. Background technique [0002] At present, the main gel products on the market are mainly carrageenan or gelatin foods, which have a low melting point and tend to melt and precipitate during processing when the temperature is higher than 80°C. It is mainly used for individually packaged jelly and pudding products, and the finished products are subjected to secondary high-temperature thermal processing. The retail products such as fruit juice, yogurt, milk, and milk tea are rarely used and cannot withstand secondary high-temperature thermal processing. Contents of the invention [0003] The object of the present invention is to solve the above problems, to provide a composite gel food and its preparation method, so that the gel food can withstand high temperature and can be processed twice. [0004] The technical sch...

Claims

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Application Information

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IPC IPC(8): A23L29/20A23L29/256A23L29/269A23L29/281A23L33/165A23L19/00A23L19/10A23L25/00A23L7/10
CPCA23L29/284A23L29/256A23L29/271A23L29/20A23L33/165A23L19/115A23L19/00A23L7/10A23L25/00A23V2002/00A23V2250/5072A23V2250/5026A23V2250/504A23V2250/5036A23V2250/502
Inventor 马正智邱燕梁冬允
Owner SHANGHAI SONGJIANG BAOLI FOODSTUFF
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