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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

Pending Publication Date: 2022-06-03
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] In the current environment of consumption upgrades, the development of beverages with edible particles (including edible particles such as fruit particles, grain particles, and nut particles) is one of the key directions of product innovation. The addition of particles can increase the fresh experience of the product and add value to the product. However, most of the particles added to beverages have been cooked to varying degrees, which has certain damage to the flavor and taste of the particles, causing the particles to lose their original flavor. Flavor and taste, particles or continuous water absorption during the shelf life, causing the particles to absorb water and expand, destroying the chewing feeling of the particles

Method used

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  • Composition and method for improving melting point of colloid and edible particle
  • Composition and method for improving melting point of colloid and edible particle
  • Composition and method for improving melting point of colloid and edible particle

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045] The composition of the composition of this example is as follows: based on 100 kg of the composition,

raw material added amount starch 2kg calcium carbonate 2kg gellan gum 1kg citric acid 1kg water 95kg

[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 pro...

Embodiment 2

[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 yel...

Embodiment 3

[0061] The composition of the composition of this example is as follows: based on 100 kg of the composition,

raw material added amount Modified starch 2kg Sodium chloride 2kg Carrageenan 0.5kg Locust Bean Gum 0.5kg Lactic acid 1kg water 94kg

[0062] Follow the steps below to form a protective layer on the surface of the yellow peach block:

[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...

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Abstract

The invention provides a composition and a method for improving the melting point of colloid and edible particles with protective layers. The composition comprises a dry-based portion and a wet-based portion, the dry-based portion comprising one or more of an unmodified starch, a modified starch, an edible powder made from a calcium salt, a potassium salt, or a sodium salt; the wet base part comprises a colloidal substance, a physical modifier and water. The composition has a melting point of 120-130 DEG C, and a protective layer can be formed on the surface of the edible particle, so that the stability of the edible particle is improved, and the original taste and freshness of the used particle are kept.

Description

technical field [0001] The invention belongs to the field of food manufacturing, and in particular relates to a composition for increasing the melting point of colloid, a preparation method, and edible particles. Background technique [0002] In the current environment of consumption upgrading, the development of edible granules (including fruit granules, grain granules, nut granules and other edible granules) beverages is one of the key directions of product innovation, which is consumed by its unique taste and drinking experience. The addition of particulate matter can increase the freshness of the product and endow the product with added value. However, most of the particulate matter added to the beverages has undergone different degrees of cooking, which has a certain degree of damage to the flavor and taste of the particulate matter, resulting in the loss of the original particulate matter. Flavor and mouthfeel, particulate matter or continuous water absorption during s...

Claims

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Application Information

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IPC IPC(8): A23L19/00A23L29/00A23L29/30A23P10/30A23L2/52
CPCA23L29/035A23L19/03A23L2/52A23P10/30A23L29/30A23L29/015A23V2002/00A23V2250/032A23V2250/5118A23V2250/5054A23V2250/5086A23V2250/5036A23V2250/042A23V2250/507
Inventor 王秋岭李艳君张海斌孙云峰
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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