Method for improving stability of edible particles, jam, fruity sauce and liquid food

A stable and granular technology, which is applied in the direction of food ingredients, food ingredients as coating agents, food ingredients as gelling agents, etc., can solve the problems of fruit granules losing flavor and taste, destroying the chewing feeling of fruit granules, etc., to reduce moisture Migration, reduction of chewing sensation reduction, effect of reducing substance loss

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

[0003] With the development of the jam and jam market, in order to provide consumers with a fresh experience, many liquid foods will add various edible particles, such as: various fruit particles, grain particles, nut particles, etc., but the current jam products In order to control the moisture and integrity of the fruit granules, the fruit granules will be cooked to varying degrees, which will have a certain impact on the flavor and taste of the fruit granules, cau

Method used

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  • Method for improving stability of edible particles, jam, fruity sauce and liquid food
  • Method for improving stability of edible particles, jam, fruity sauce and liquid food

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[0005] The purpose of the present invention is to provide a method for improving the stability of edible granules, by forming a protective gel outer layer on the surface of the edible granules, thereby maintaining the original taste and integrity of the edible granules.

[0006] According to one aspect of the present invention, there is provided a method for improving the stability of edible particles, comprising the steps of:

[0007] provide edible pellets;

[0008] mixing the powdery substance with the edible granules to coat the surface of the edible granules with powder;

[0009] preparing a colloidal solution; and

[0010] The powdered edible granules are dipped into the colloidal solution to form a gel outer layer.

[0011] Preferably, the powdering step includes adhering a powdered substance to the surface of the edible particles.

[0012] Preferably, the powdery substance comprises one or more of unmodified starch, modified starch, edible powder made from calcium s...

Embodiment 1

[0075] 1. Preparation of fruit pieces comprising a gel outer layer

[0076] Ingredients: Pear, Citric Acid, Water, Hydroxypropyl Distarch Phosphate, Gellan Gum, White Sugar, Calcium Chloride.

[0077] making process:

[0078](1) Preparation of pear blocks: The preferred pears were cut into cube pear blocks of 4mm×4mm×4mm.

[0079] (2) Coating powder: Mix the pear pieces with hydroxypropyl distarch phosphate, the mass of hydroxypropyl distarch phosphate is 0.15% of the mass of the pear pieces, stir evenly to ensure that each pear piece can stick to hydroxypropyl phosphate base distarch phosphate.

[0080] (3) Coating: take gellan gum, calcium chloride, citric acid by mass ratio, add them to 85 ℃ water to obtain a colloid solution (gellan gum 1%, calcium chloride 3.0%, citric acid 1.0%, the balance is water), disperse the pear pieces coated with hydroxypropyl distarch phosphate using a sieve, slowly pour it into the colloidal solution, stir for 30s, remove the pear pieces usi...

Embodiment 2

[0100] 1. Preparation of Cereal Pellets Containing Gel Outer Layers

[0101] Raw materials: oat grains, citric acid, water, hydroxypropyl distarch phosphate, gellan gum, white sugar, potassium chloride;

[0102] making process:

[0103] (1) Preparation of grain granules: after soaking the preferred oat granules in 50° C. water for 1.5 hours, cooking in 100° C. water for 40 minutes, then keeping the temperature for 60 minutes, taking out the oat granules and cooling.

[0104] (2) Coating powder: Mix the oat granules with hydroxypropyl distarch phosphate, the mass of hydroxypropyl distarch phosphate is 0.2% of the mass of the oat granules, stir evenly to ensure that each oat granule can stick to hydroxypropyl base distarch phosphate.

[0105] (3) Coating: take gellan gum, potassium chloride, citric acid according to mass ratio, add them into 85 ℃ water to obtain a colloidal solution (gellan gum 1.5%, potassium chloride 5.0%, citric acid 1.5%, the balance is water), disperse t...

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Abstract

The invention relates to a method for improving the stability of edible particles, jam and liquid food. The method comprises the following steps: providing edible granules; coating the surfaces of the edible particles with powder; preparing a colloidal solution; and immersing the powder-coated edible particles into the colloidal solution to form a gel outer layer. According to the method disclosed by the invention, moisture migration and substance loss of the edible particles with the gel outer layer in the liquid food can be prevented, the original flavor and taste of the edible particles are kept, and the edible particles are not easy to break when being extruded by external force.

Description

technical field [0001] The invention belongs to the field of food manufacturing, and in particular relates to a method for improving the stability of edible particles in liquid food, and the liquid food prepared therefrom. Background technique [0002] According to the definition of GB / T 22474, jam refers to a jam-like product made from fruit, juice or pulp and sugar as the main raw materials, through pretreatment, cooking, beating (or crushing), ingredients, concentration, packaging and other processes. . Fruit jam refers to adding or not adding fruit, fruit juice or fruit pulp, using thickeners, using flavors, colorants and other product additives, adding sugar (or not adding sugar), and processing through ingredients, cooking, concentration, packaging and other processes. into a sauce-like product. [0003] With the development of the jam and jam market, in order to provide consumers with a sense of freshness, various edible particles are added to many liquid foods, suc...

Claims

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Application Information

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IPC IPC(8): A23L19/00A23L7/196A23L25/00A23L29/00A23L29/256A23L29/238A23L27/30A23L21/10A23C9/13A23C9/133A23C9/152A23C9/154A23C9/156
CPCA23L19/01A23L7/1963A23L25/25A23L29/272A23L29/256A23L29/269A23L29/238A23L29/015A23L29/035A23L27/32A23L27/37A23L27/30A23L27/33A23L21/10A23C9/1315A23C9/133A23C9/154A23C9/156A23C9/152A23V2002/00A23V2200/22A23V2200/228A23V2250/032A23V2250/5054A23V2250/628A23V2250/1582A23V2250/1578A23V2250/16A23V2250/1614
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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