Composition and method for improving melting point of colloid and edible particle
A technology of composition and granules, which is applied in the field of food manufacturing, can solve the problems of granules absorbing water and swelling, destroying the chewing feeling of granules, losing flavor and taste of granules, and achieving the effect of maintaining integrity, freshness and original taste
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[0044] Example 1
[0045] The composition of the composition of this example is as follows: based on 100 kg of the composition,
[0046] Follow these steps to form a protective layer on the surface of the pear block:
[0047] 1. Mix starch and calcium powder (calcium carbonate powder) evenly and disperse them on the surface of the cut pear pieces. The mass of the dry base and the pear pieces is 1:100.
[0048] 2. Preparation of wet base solution: dissolve gellan gum and citric acid in water at 90°C.
[0049] 3. Add the pear pieces coated with starch and calcium powder in step 1 to the wet base part solution prepared in step 2, and stir for 1 min.
[0050] 4. Take out the pear pieces, place them in a cooling pool, and quickly cool down to below 50°C to obtain pear pieces with a protective layer.
[0051] 5. Sterilize the pear pieces with the protective layer at 120° C. for 20 minutes to obtain sterile pear pieces.
[0052] Example 2
Example Embodiment
[0053] The composition of the composition of this example is as follows: based on 100 kg of the composition,
[0054] Follow the steps below to form a protective layer on the surface of the yellow peach block:
[0055] 1. Mix the modified starch and calcium lactate evenly, and wrap it on the surface of the cut yellow peach pieces. The mass of the dry base and the yellow peach pieces is 1:150.
[0056] 2. Preparation of the wet base part of the composition: Dissolve xanthan gum, carrageenan, citric acid and calcium lactate in water at 90°C.
[0057] 3. Add the yellow peach pieces coated with dry powder in step 1 to the solution prepared in step 2, and stir for 1 min.
[0058] 4. Take out the yellow peach pieces, place them in a cooling pool, and quickly cool down to below 50°C to obtain yellow peach pieces with a protective layer.
[0059] 5. Sterilize the yellow peach pieces with the protective layer under the condition of 128° C. for 15 minutes to obtain sterile yellow peac...
Example Embodiment
[0063] 1. Disperse the modified starch evenly on the surface of the cut yellow peach pieces, and the mass of the modified starch and the yellow peach pieces is 1:80.
[0064] 2. Preparation of wet base part: Carrageenan, locust bean gum, lactic acid, and sodium chloride were dissolved in water at 90°C.
[0065] 3. Add the yellow peach pieces wrapped with modified starch in step 1 to the solution prepared in step 2, and stir for 1 min.
[0066] 4. Take out the yellow peach pieces, place them in a cooling pool, and quickly cool down to below 50°C to obtain yellow peach pieces with a protective layer.
[0067] 5. Sterilize the yellow peach pieces with the protective layer at 125° C. for 15 minutes to obtain sterile yellow peach pieces.
[0068] Comparative Example 1
[0069] The fresh pear pieces were placed in water at 90° C. and stirred for 1 min. After being taken out, they were rapidly cooled to below 50° C. to obtain boiled pear pieces.
[0070] Comparative Example 2
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