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Novel compound edible gelatin for producing suspending beverage contg. cold-up gelatin

A technology for compounding food glue and gellan gum is applied in the field of beverage additives, which can solve the problems of unsatisfactory fluidity and transparency of suspended beverages, less acid resistance and high temperature resistance, affecting suspension stability, etc., and achieves low cost, low cost, The effect of adding a small amount

Inactive Publication Date: 2007-04-18
SHANGHAI NORMAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The suspension ability of agar is very strong, but the fluidity and transparency of the suspended beverage obtained are not ideal, and gel precipitation sometimes occurs; the suspension beverage obtained by adding low-ester pectin has good transparency, but the suspension ability is poor The suspension ability of carrageenan and the transparency of beverages are not bad, but the main disadvantage is that it is not very resistant to acid and high temperature, which affects the suspension stability of beverages to a certain extent; the suspension effect of gellan gum is very ideal, and its acid resistance It has a strong ability to withstand high temperature, and the suspension beverage can also show good stability during storage, but its current market price is very high, which is its shortcoming

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] Preparation of compound food glue:

[0014] Gellan Gum 40g

[0015] Carrageenan 22g

[0016] Xanthan gum 13g

[0017] Sodium Carboxymethyl Cellulose 7g

[0018] Calcium Lactate 12g

[0019] KCl 6g

[0020] After pulverizing the above-mentioned raw materials at normal temperature and mixing them evenly, the powdery composite food glue of the present invention can be made.

Embodiment 2

[0022] Preparation of compound food glue:

[0023] Gellan Gum 4.5kg

[0024] Carrageenan 2.5kg

[0025] Xanthan gum 1.0kg

[0026] Sodium carboxymethyl cellulose 0.5kg

[0027] Calcium Lactate 1.0kg

[0028] KCl 0.5kg

[0029] After pulverizing the above-mentioned raw materials at normal temperature and mixing them evenly, the powdery composite food glue of the present invention can be made.

Embodiment 3

[0031] Preparation of compound food glue:

[0032] Gellan Gum 42kg

[0033] Carrageenan 20kg

[0034] Xanthan gum 13kg

[0035] Sodium Carboxymethyl Cellulose 7kg

[0036] Calcium Lactate 12kg

[0037] KCl 6kg

[0038] The powdery composite food glue of the present invention is prepared by pulverizing the above-mentioned raw materials at normal temperature and mixing them uniformly.

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PUM

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Abstract

A composite food gum used for preparing the suspension beverage features that it contains a jelly and a suspending agent used for prepare said suspension beverage is disclosed.

Description

technical field [0001] The invention relates to the field of beverage additives, in particular to a novel compound food gum containing gellan gum for preparing suspension beverages. Background technique [0002] Suspension beverage is a new type of natural beverage newly emerging in the Chinese market. Because it is intuitive, real, and equipped with transparent packaging, it can give people a bright feeling and is deeply loved by consumers. Moreover, natural beverages are advocated in today's society. Smooth food particles just fit the psychology of consumers, so there is huge market potential. Suspension means that food particles can be evenly distributed in the beverage, and there will be no obvious stratification and sinking during the shelf life. Naturally granulated fruits and vegetables, such as citrus, peach, pear, apple, etc., as well as artificial granulated products, can be processed into suspended beverages, so suspension technology is a wide-ranging technology....

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/05A23L29/20
Inventor 胡国华
Owner SHANGHAI NORMAL UNIVERSITY
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