Composite edible gum carrier with water-retaining coating effect and preparation method of composite edible gum carrier

Abstract

The invention provides a composite edible gum carrier with a water retention coating effect and a preparation method thereof, and belongs to the field of food processing, the composite edible gum carrier is mainly prepared by blending 100 parts of water, 0.8-1.0 part of carrageenan, 0.5-0.7 part of xanthan gum, 0.1-0.15 part of locust bean gum, and 0.10-0.20 part of potassium chloride. The composite edible gum can be used as another functional food carrier such as capsules, tablets and the like, can effectively bear oily food raw materials, and has very excellent water-retaining property, and the bleeding rate is lower than 1% within 18 months; meanwhile, the DHA algal oil can also be used as a coating agent, a film is formed on the added functional components, and the functional components wrapping the peculiar smell can reduce the peculiar smell (such as DHA algal oil), so that the mouth feel is better. The jelly prepared by the invention has strong bearing capacity, and overcomes the defects that the bearing capacity of functional components of the current jelly is insufficient, if the functional components are added sufficiently, the gel toughness is too hard or too soft, the taste is poor, water is easy to separate out, and hands or clothes are polluted when a bag is opened.

Description

Technical Field

[0001] The invention relates to the field of food processing, and in particular to a composite edible gum carrier with a water-retaining film function and a preparation method thereof. Background Art

[0002] Gel is a spatial network structure formed by the interconnection of colloidal particles and polymer molecules. It can show the mechanical properties of solids, such as certain elasticity and strength. On the other hand, the change of conditions can restore fluidity. After the gel is formed, liquid is secreted during the storage process due to volume shrinkage. This phenomenon is called dehydration shrinkage or water precipitation. The expelled liquid is not pure water but a sol with a certain concentration, and sometimes contains electrolytes that originally existed in the gel. Therefore, water precipitation not only affects the appearance, but also easily causes changes in product quality. It is a problem that needs to be solved urgently for excellent gelling agents.

[0003] Therefore, it is necessary to develop a composite edible gum carrier with a water-retaining film effect and a preparation method thereof to solve the above problems. Summary of the invention

[0004] The object of the present invention is to provide a composite edible gum carrier with water-retaining film function and a preparation method thereof.

[0005] In order to achieve the above object, the present invention provides the following technical solutions: A composite edible gum carrier with a water-retaining film function is prepared from the following raw materials in parts by weight: 100 parts of water, 0.8-1.0 parts of carrageenan, 0.5-0.7 parts of xanthan gum, 0.1-0.15 parts of locust bean gum, and 0.10-0.20 parts of potassium chloride.

[0006] The present invention also provides a method for preparing the composite edible glue carrier having a water-retaining film function, comprising the following steps: S1. Weigh 100 parts of water, 0.8-1.0 parts of carrageenan, 0.5-0.7 parts of xanthan gum, 0.1-0.15 parts of locust bean gum, and 0.10-0.20 parts of potassium chloride by weight; S2. Add 100 parts of water into a customized mixing and emulsification tank and heat to 95°C-100°C; S3, adding 0.8-1.0 parts of carrageenan and 0.5-0.7 parts of xanthan gum to the heated water for mixing; S4. After 20 minutes of mixing, when the solution is transparent and colorless or a light yellow solution without obvious particles and flocs, reduce the temperature to 70°C and add 0.1-0.15 parts of locust bean gum and 0.10-0.20 parts of potassium chloride; S5, raising the temperature of the solution to not less than 95°C and boiling for 25-35 minutes to obtain a composite edible glue carrier. The beneficial effects of the present invention are: 1. It can be used as another functional food carrier similar to capsules and tablets, can effectively carry oily food raw materials, has excellent water retention, and the water separation rate is less than 1% in 18 months; 2. It can also be used as a coating agent to form a thin film on the added functional ingredients, wrapping the functional ingredients with odor to reduce the odor (such as DHA algae oil) and make the taste better.

[0007] 3. The jelly prepared by the present invention has a strong carrying capacity, which solves the problem that the current jelly functional components have insufficient carrying capacity. If the functional components are added in sufficient amounts, the gel will be too hard or too soft, have a poor taste and easily precipitate water, and contaminate hands or clothes when opening the bag. DETAILED DESCRIPTION

[0008] The following examples are used to illustrate the present invention, but are not intended to limit the scope of the present invention.

[0009] The technical solutions described in the present invention, unless otherwise specified, are all conventional solutions in the art; the reagents or materials described, unless otherwise specified, are all from commercial channels.

[0010] A composite edible gum carrier with a water-retaining film function is prepared from the following raw materials in parts by weight: 100 parts of water, 0.8-1.0 parts of carrageenan, 0.5-0.7 parts of xanthan gum, 0.1-0.15 parts of locust bean gum, and 0.10-0.20 parts of potassium chloride.

[0011] A method for preparing a composite edible glue carrier having a water-retaining film effect is as follows: S1. Weigh 100 parts of water, 0.8-1.0 parts of carrageenan, 0.5-0.7 parts of xanthan gum, 0.1-0.15 parts of locust bean gum, and 0.10-0.20 parts of potassium chloride by weight; S2. Add 100 parts of water into a customized mixing and emulsification tank and heat to 95°C-100°C; S3, adding 0.8-1.0 parts of carrageenan and 0.5-0.7 parts of xanthan gum to the heated water for mixing; S4. After 20 minutes of mixing, when the solution is transparent and colorless or a light yellow solution without obvious particles and flocs, lower the temperature to 70°C and add 0.1-0.15 parts of locust bean gum and 0.10-0.20 parts of potassium chloride; S5. Raise the temperature of the solution to no less than 95° C. and boil for 25-35 minutes to obtain a composite edible gum carrier. Example

[0012] A method for preparing a composite edible glue carrier having a water-retaining film effect is as follows: S1. By weight, weigh 100 parts of water, 0.8 parts of carrageenan, 0.5 parts of xanthan gum, 0.1 parts of locust bean gum, and 0.10 parts of potassium chloride; S2, add 100 parts of water into the customized mixing and emulsification tank and heat to 95°C; S3, adding 0.8 parts of carrageenan and 0.5 parts of xanthan gum to the heated water for mixing; S4. After 20 minutes of mixing, when the solution is transparent and colorless or a light yellow solution without obvious particles and flocs, reduce the temperature to 70°C and add 0.1 parts of locust bean gum and 0.10 parts of potassium chloride; S5. Raise the temperature of the solution to no less than 95° C. and boil for 25 minutes to obtain a composite edible gum carrier. Example

[0013] S1. By weight, weigh 100 parts of water, 0.9 parts of carrageenan, 0.6 parts of xanthan gum, 0.13 parts of locust bean gum, and 0.15 parts of potassium chloride; S2, add 100 parts of water into the customized mixing and emulsification tank and heat to 98°C; S3, adding 0.9 parts of carrageenan and 0.6 parts of xanthan gum to the heated water for mixing; S4. After 20 minutes of mixing, when the solution is transparent and colorless or a light yellow solution without obvious particles and flocs, reduce the temperature to 70°C and add 0.13 parts of locust bean gum and 0.15 parts of potassium chloride; S5. Raise the temperature of the solution to no less than 95° C. and boil for 30 minutes to obtain a composite edible gum carrier. Example

[0014] S1. By weight, weigh 100 parts of water, 1.0 part of carrageenan, 0.7 part of xanthan gum, 0.15 part of locust bean gum, and 0.20 part of potassium chloride; S2, add 100 parts of water into the customized mixing and emulsification tank and heat to 100°C; S3, adding 1.0 part of carrageenan and 0.7 part of xanthan gum to the heated water for mixing; S4. After 20 minutes of mixing, when the solution is transparent and colorless or a light yellow solution without obvious particles and flocs, reduce the temperature to 70°C and add 0.15 parts of locust bean gum and 0.20 parts of potassium chloride; S5. Raise the temperature of the solution to no less than 95° C. and boil for 35 minutes to obtain a composite edible gum carrier.

[0015] Example 4 Preparation of DHA Jelly S1, keeping the prepared composite edible gum carrier warm at 65°C; S2, add 0.25 parts of DHA algae oil, 5 parts of flavoring fruit juice, 0.04 parts of sweetener, 0.1 parts of acidity regulator, 0.05 parts of food flavor, fix the volume, and then stir; S3, after fully stirring for 20 minutes, fill into aluminum foil bag and seal; S4. Put the sealed aluminum foil bag into a water bath sterilizer for pasteurization and take it out after 20 minutes; S5. Complete the production of jelly.

[0016] The technical features of the above-described embodiments may be arbitrarily combined. To make the description concise, not all possible combinations of the technical features in the above-described embodiments are described. However, as long as there is no contradiction in the combination of these technical features, they should be considered to be within the scope of this specification.

[0017] The above-mentioned embodiments only express several implementation methods of the present invention, and the descriptions thereof are relatively specific and detailed, but they cannot be understood as limiting the scope of the invention patent. It should be pointed out that, for ordinary technicians in this field, several variations and improvements can be made without departing from the concept of the present invention, and these all belong to the protection scope of the present invention. Therefore, the protection scope of the patent of the present invention shall be subject to the attached claims.

Claims

1. A composite edible gum carrier having a water-retaining film function, characterized in that: The invention is prepared from the following raw materials in parts by weight: 100 parts of water, 0.8-1.0 parts of carrageenan, 0.5-0.7 parts of xanthan gum, 0.1-0.15 parts of locust bean gum and 0.10-0.20 parts of potassium chloride.

2. A method for preparing a composite edible glue carrier having a water-retaining film function as claimed in claim 1, characterized in that: The steps include: S1. Weigh 100 parts of water, 0.8-1.0 parts of carrageenan, 0.5-0.7 parts of xanthan gum, 0.1-0.15 parts of locust bean gum, and 0.10-0.20 parts of potassium chloride by weight; S2. Add 100 parts of water into a customized mixing and emulsification tank and heat to 95°C-100°C; S3, adding 0.8-1.0 parts of carrageenan and 0.5-0.7 parts of xanthan gum to the heated water for mixing; S4. After 20 minutes of mixing, when the solution is transparent and colorless or a light yellow solution without obvious particles and flocs, reduce the temperature to 70°C and add 0.1-0.15 parts of locust bean gum and 0.10-0.20 parts of potassium chloride; S5. Raise the temperature of the solution to no less than 95° C. and boil for 25-35 minutes to obtain a composite edible gum carrier.

3. The method for preparing the composite edible glue carrier having a water-retaining film function as claimed in claim 2, characterized in that: The steps include: S1. By weight, weigh 100 parts of water, 0.8 parts of carrageenan, 0.5 parts of xanthan gum, 0.1 parts of locust bean gum, and 0.10 parts of potassium chloride; S2, add 100 parts of water into the customized mixing and emulsification tank and heat to 95°C; S3, adding 0.8 parts of carrageenan and 0.5 parts of xanthan gum to the heated water for mixing; S4. After 20 minutes of mixing, when the solution is transparent and colorless or a light yellow solution without obvious particles and flocs, reduce the temperature to 70°C and add 0.1 parts of locust bean gum and 0.10 parts of potassium chloride; S5. Raise the temperature of the solution to no less than 95° C. and boil for 25 minutes to obtain a composite edible gum carrier.