Solid-state shaped food containing thickening component and application

A technology of solid-state molding and composition, which is applied in the direction of baked food with modified ingredients, baked food, food ingredients, etc., and can solve the problems of not being able to significantly reduce blood alcohol content and reduce the feeling of topping

Pending Publication Date: 2021-10-26
王利华
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] There is also a folk saying that before drinking alcohol, eat oily food, such as fatty meat, elbow, etc., or drink milk, and use the indigestible properties of the fat in the food to protect the stomach, so as to prevent ethanol from penetrating the stomach wall, so as to achieve a hangover. In fact, the above method can only partially reduce the sensation of the upper head but cannot significantly reduce the blood alcohol content

Method used

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  • Solid-state shaped food containing thickening component and application
  • Solid-state shaped food containing thickening component and application
  • Solid-state shaped food containing thickening component and application

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Embodiment 1: Water absorption swelling experiment of fungus

[0031] Put the dried fungus into water at room temperature (the measured temperature is 13°C), let it fully absorb water and swell in the water, and observe its expansion.

[0032] From figure 1 and figure 2 It can be clearly seen that the fungus swelled at least 5 times after absorbing water for 60 minutes. It is well known to those skilled in the art that at 37°C water temperature (body temperature), the expansion will be faster and larger.

Embodiment 2

[0033] Embodiment 2: In vitro simulation experiment

[0034] Add the powdered mixture containing 2g of gum arabic, 3g of egg white powder and 0.1g of fungus (dried and crushed) into a mixed solution of 15mL of water and 50mL of artificial gastric juice, keep the temperature at 37°C (human body temperature), and keep stirring through the viscometer rotor , continuously monitor the viscosity and volume changes, and simulate the thickening and swelling process after the product enters the stomach.

[0035] From image 3 , Figure 4 It can be seen from the experiment that after the powdery mixture enters the artificial gastric juice, the volume of the artificial gastric juice increases and the viscosity increases. In this way, the basic situation of the product of the present invention interacting with substances in the stomach after entering the stomach can be simulated.

Embodiment 3

[0036] Embodiment 3: the making and use of biscuit type product.

[0037] Separate the egg yolks and egg whites of 2 eggs, add 20g trehalose to the egg yolk liquid, beat until white, and obtain sugar-containing egg yolk liquid, set aside; use 100-mesh sieve to sieve 80g wheat low-gluten flour into uniform powder, add Stir 4.5g of dried lotus leaves and 20g of sodium polyacrylate to obtain a mixed powder; add the mixed powder to the sugar egg yolk liquid, then add 1.4g of baking soda, mix well and knead it into a dough; A series of small doughs were extruded on the paper, put into an oven, and heated at 170° C. for 15 minutes to obtain a biscuit-shaped product with a moisture content of 6%.

[0038] Five volunteers ate 90g of the biscuit-type product, and ate and drank normally after 1.5 hours (referring to drinking, eating vegetables and meals as usual, that is, drinking under a normal diet, the same below), and no hangover measures (that is, 1.5 hours before drinking) Compar...

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PUM

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Abstract

The invention discloses a solid-state shaped food containing a thickening component. The thickening component is a component which can be thickened by acting with substances in the stomach after entering the stomach. The food consists of the thickening component, a component which can be expanded by acting with the substances in the stomach after entering the stomach and other components, and the other components at least comprise components for shaping the components of the food. The invention also discloses an application of the food. After entering the stomach for 1-1.5 hours, the food can be fully expanded and thickened, so that the volume and the viscosity of the contents in the stomach are greatly increased, and a viscous layer is formed on the stomach wall and/or the small intestine wall while the stomach/intestine is expanded, so that the possibility that ethanol in wine enters blood is reduced, and drunkenness is prevented. The raw materials are wide in source, can be easily made into foods easy to swallow, such as bread, biscuits or chocolate blocks, and the product is low in eating quantity, convenient to use, more beneficial to human health and especially suitable for crowds such as bridegrooms who clearly know that the crowds need to drink excessively after a certain period of time.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a solid formed food containing a thickening component and its application. Background technique [0002] Many foods contain thickening components, these components play the role of gluing, encapsulation and film-forming in the food; or play the role of releasing and lubricating; or play the role of bulking and puffing; or play the role of crystallization control; Or play the role of stability, suspension and so on. Commonly used thickening components are: gelatin, sodium caseinate, gum arabic, tamarind polysaccharide gum, kale gum, sodium alginate (sodium alginate, alginate), carrageenan, pectin, xanthan Glue, β-cyclodextrin, sodium carboxymethyl cellulose (CMC-Na), sodium starch phosphate (sodium starch phosphate), sodium carboxymethyl starch and propylene glycol alginate (PGA), etc. [0003] Components with a thickening effect are also reported to be used in hangover...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L29/20A23L33/10A21D13/80A21D13/06A23G1/32
CPCA23L29/20A23L33/10A21D13/80A21D13/06A23G1/32A23V2002/00A23V2200/334A23V2200/242A23V2250/5042A23V2250/5076A23V2250/5028A23V2250/5112A23V2250/5086A23V2250/5056
Inventor 王利华晋湘宜唐平平柯之璇方尚玲钟浩雪
Owner 王利华
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