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Preparation process of freezing-resistant crystal balls

A preparation process and technology of crystal balls are applied in the field of preparation technology of freeze-resistant crystal balls, which can solve the problems such as easy damage of ice crystal gel structure, and achieve the effects of good effect, reducing moisture and enhancing freezing resistance.

Pending Publication Date: 2021-06-04
青岛至纯生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The invention provides a preparation process of freeze-resistant crystal balls, which solves the technical problems of ice crystal formation and easy damage to the gel structure caused by the expansion of the frozen volume of the gel during the freezing process

Method used

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  • Preparation process of freezing-resistant crystal balls

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Preparation of cryospheres

[0029] Weigh 10g of sodium alginate, 8g of agar, 10g of carrageenan, 8g of konjac gum, and 10g of locust bean gum powder, and mix evenly to obtain a mixed powder. Mix the mixed powder, sugar, and water in a weight percentage ratio of 1:5:30 to fully Dissolve, add 2g of water-soluble emulsifier polysorbate 80 and stir evenly, add coconut oil with a weight percentage of 10%, to obtain a mixed colloid; heat the mixed colloid to 88°C; in the heat preservation state, pump the heated mixed colloid to the molding machine, and then drop it into calcium water above 60°C at a rate of 20 pcs / min, the high-temperature sodium alginate will form instantly, and other colloids will remain in the colloidal form, then drain the gel particles, put them in ice water, Slowly lower the granules to 20°C; take out the gel granules, add white sugar, the weight ratio of the gel granules and white sugar is 7:3, stir well to make the sugar fully melt; adjust the acidit...

Embodiment 2

[0031] Weigh 20g of sodium alginate, 15g of agar, 15g of carrageenan, 12g of konjac gum, and 15g of locust bean gum powder, mix them evenly to obtain a mixed powder, and fully mix the mixed powder, sugar, and water according to the weight percentage of 2:15:45. Dissolve, add 2g of water-soluble emulsifier sodium stearate and stir evenly, add coconut oil with a weight percentage of 12%, to obtain mixed colloid; heat the mixed colloid to 92°C; in the heat preservation state, pump the heated mixed colloid to the molding machine, and then drop it into calcium water above 60°C at a speed of 30 pcs / min, the high-temperature sodium alginate is formed instantly, and other colloids remain in the colloidal form, then the gel particles are drained out, put into ice water, and the gel Slowly lower the granules to 20°C; take out the gel granules, add white granulated sugar, the weight ratio of the gel granules and white granulated sugar is 9:1, stir evenly to fully melt the sugar; adjust th...

Embodiment 3

[0033] Weigh 20g of sodium alginate, 15g of agar, 15g of carrageenan, 12g of konjac gum, and 15g of locust bean gum powder, mix them evenly to obtain a mixed powder, and fully mix the mixed powder, sugar, and water according to the weight percentage of 2:15:45. Dissolve, add 2g of water-soluble emulsifier sodium stearate and stir evenly, add coconut oil with a weight percentage of 12%, to obtain the mixed colloid; heat the mixed colloid to 90°C; in the heat preservation state, pump the heated mixed colloid to the molding machine, and then drop it into calcium water above 60°C at a speed of 30 pcs / min, the high-temperature sodium alginate is formed instantly, and other colloids remain in the colloidal form, then the gel particles are drained out, put into ice water, and the gel Slowly lower the granules to 20°C; take out the gel granules, add white sugar, the weight ratio of the gel granules and white sugar is 8:2, stir well to make the sugar fully melt; adjust the acidity, add ...

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Abstract

The invention provides a preparation process of freezing-resistant crystal balls. The preparation process comprises the steps of step-by-step gelling, heating, forming, sugaring concentration and the like; (1) sodium alginate, agar, carrageenan, konjac gum and locust bean gum powder as raw materials; (2) a physical means of adding coconut oil and a water-soluble emulsifier to refine water distribution is used; (3) a high and new technology for compounding gel with rigid gel and elastic gel by high-temperature instant forming and low-temperature slow forming is used; and (4) the solid content is increased by sugaring. The technical problem that ice crystals are formed due to gel freezing volume expansion in the freezing process of crystal balls to cause that a gel structure is prone to damage in the prior art is solved. The preparation process disclosed by the invention is reasonable in design, and the prepared freezing-resistant crystal balls have the advantages that the ice crystals are not prone to form after freezing, the gel structure is not prone to damage, and the mouthfeel is good.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a preparation process of edible crystal balls, in particular to a preparation process of freeze-resistant crystal balls. Background technique [0002] Hantian crystal balls are often used as raw materials for the preparation of milk tea. It is a gel product with a water content of more than 80%. During the freezing process of the crystal balls, the water is easy to form ice crystals, which will enlarge the gel structure and cause the gel structure to be destroyed. [0003] At present, the research on freeze-resistant technology mainly focuses on liquid products or semi-solid substances. According to literature records, liquid milk products can improve the freeze-thaw stability of products by adding stabilizers; Ice crystals, while the research on the freeze resistance of gel crystal balls is less, because of the special gel structure of crystal balls, the water content is...

Claims

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Application Information

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IPC IPC(8): A23G3/42A23G3/40A23G3/36
CPCA23G3/42A23G3/40A23G3/36A23V2002/00A23V2200/222A23V2250/5026A23V2250/5024A23V2250/5036A23V2250/5066A23V2250/507A23V2250/1578A23V2250/18
Inventor 刘兴勇陈翔刘晶营赵静刘春苗付德珍范开峰
Owner 青岛至纯生物科技有限公司
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