CN101095477B - Composite edible gelatin in the preparation of vegetarian abalone - Google Patents
Composite edible gelatin in the preparation of vegetarian abalone Download PDFInfo
- Publication number
- CN101095477B CN101095477B CN2007100439019A CN200710043901A CN101095477B CN 101095477 B CN101095477 B CN 101095477B CN 2007100439019 A CN2007100439019 A CN 2007100439019A CN 200710043901 A CN200710043901 A CN 200710043901A CN 101095477 B CN101095477 B CN 101095477B
- Authority
- CN
- China
- Prior art keywords
- abalone
- composite food
- preparation
- vegetarian
- curdlan
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
Abstract
The invention discloses a compound food gum for preparing vegetarian abalone, comprising the following components by weight proportion: 70 wt%-80 wt% of curdlan, 10 wt%-15 wt% of konjaku flour, 10 wt%-15 wt% of xanthan gum. The addition amount of said compound food gum is 5 wt%-15 wt% in the vegetarian abalone. The compound food gum of the invention enables the prepared vegetarian abalone not only to have real taste, but also have low cost.
Description
Technical field
The present invention relates to a kind of composite food gel, specifically, relate to a kind of composite food gel that is used for the vegetarian abalone preparation, belong to technical field of food additives.
Background technology
Curdlan has another name called curdlan, and condense polysaccharide and hot gel are a kind of fermentation polysaccharose substances of being found by microbial fermentation by the doctor of Osaka, Japan at that time in 1966.This material is because of having the characteristic (Curdle characteristic) that can solidify after the heating, so be named curdlan (Curdlan).Curdlan can be dissolved in the above alkaline aqueous solution of pH12 such as NaOH, tertiary sodium phosphate, tricalcium phosphate fully.Curdlan can not be dissolved in water, but is easy to be dispersed in the cold water, and can form the more dispersion liquid of homogeneous through the high-speed stirred processing.After being heated to more than 80 ℃, the aqueous dispersions of curdlan can form the colloid of heat irreversible.The colloid that is formed by curdlan can be divided into low colloid and height colloid by its character.Cool to approximately below 40 ℃ after the aqueous dispersions of curdlan is heated to about 55 ℃～65 ℃ again, just can form the low colloid of thermal reversibility.When this low colloid is heated to about 60 ℃ again, can return to original aqueous dispersions state, when being heated to the height colloid that then forms heat irreversible more than 80 ℃.After low colloid is stirred pulverizing, still can form low colloid or height colloid again by heating.The low colloid of same curdlan concentration is than the colloid weak strength of height colloid.The aqueous dispersions of curdlan is heated to about more than 80 ℃ the time, just can forms the height colloid of strong heat irreversible.The height colloid just can not be returned to original state again in case pulverize the back.Generally speaking, at food-processing industry, curdlan is utilized with the form of height colloid.But with curdlan one-component food prepared therefrom glue, the easy syneresis of meeting, addition is relatively big when consequently using, the use cost height.
Composite food gel is the most representative in composite food additive, and is also maximum to its research and application both at home and abroad at present.Composite food gel (also being composite food glue) is meant the food additives that two or more food colloid is composited according to certain ratio.The composite food gel of broad sense also comprises the food additives food additives of one or more food glue and non-food stuff glue classification (or edible chemicals, as salt) are compound and that obtain.But be that main batching is re-dubbed composite food gel and yet there are no report with the curdlan, especially with the curdlan main batching, be re-dubbed composite food gel with konjaku flour and xanthans, and be applied in the vegetarian abalone preparation, obtain mouthfeel abalone food technology true to nature and with low cost and more belong to the original creation invention.
Summary of the invention
The object of the invention is to provide a kind of composite food gel that is used for the vegetarian abalone preparation, to obtain mouthfeel abalone food true to nature and with low cost.
The composite food gel that is used for the vegetarian abalone preparation of the present invention, it is characterized in that, the composition and the proportioning of composite food gel are as follows: curdlan 70%wt～80wt%, konjaku flour 10wt%～15wt%, xanthans 10wt%～15wt%, the addition of described composite food gel in vegetarian abalone is 5wt～15wt%.
The present invention is said, and to be used for the preparation method of composite food gel of vegetarian abalone preparation as follows:
1) presses the above-mentioned raw materials proportioning and prepare curdlan, konjaku flour and xanthans;
2) above-mentioned raw materials is pulverized;
3) under normal temperature (15～35 ℃), normal pressure, mix and get final product.
The operation that composite food gel of the present invention is used for the vegetarian abalone preparation is as follows:
1) composite food gel is added in 40～42 ℃ of water, stir and make its mixed dissolution;
2) add ice, stir and make its mixed dissolution;
3) add other supplementary materials;
4) homogeneous makes and removes air, and even matter is 2 times under 1200～1600rpm, even at every turn matter 5～8 minutes;
5) be poured into the abalone mould, carry out the postorder operation, finish the preparation of vegetarian abalone by the common process of vegetarian abalone.
The complex technique of composite food gel of the present invention by food glue carries out curdlan and konjaku flour and xanthans composite, not only reached simplification technology, reduced use amount, and made the vegetarian abalone mouthfeel of making true to nature, with low cost.
The specific embodiment
The invention will be further described below by embodiment, and its purpose only is better to understand content of the present invention and unrestricted protection scope of the present invention:
Embodiment 1
The composition and the proportioning of the composite food gel of present embodiment are as follows:
Curdlan 70g
Konjaku flour 15g
Xanthans 15g
The preparation method of the composite food gel of present embodiment is as follows:
1) presses the above-mentioned raw materials proportioning and prepare curdlan, konjaku flour and xanthans;
2) above-mentioned raw materials is pulverized;
3) under normal temperature (15～35 ℃), normal pressure, mix and get final product.
The composite food gel of present embodiment is used for the vegetarian abalone preparation, and the addition of described composite food gel accounts for 15% of vegetarian abalone gross weight, and the composition and the proportioning of the vegetarian abalone of present embodiment are as follows:
Composite food gel 15g
Ice 8g
Calcium carbonate 1g
Guanylic acid 0.05g
Inosinicacid 0.05g
Potassium sorbate 0.03g
Essence is an amount of
Pigment is an amount of
Surplus is that water is added to 100g.
The operation that the composite food gel of present embodiment is used for the vegetarian abalone preparation is as follows:
1) composite food gel is added in 40～42 ℃ of water, stir and make its mixed dissolution;
2) add ice, stir and make its mixed dissolution;
3) add other supplementary materials;
4) homogeneous makes and removes air, and even matter is 2 times under 1200～1600rpm, even at every turn matter 5～8 minutes;
5) be poured into the abalone mould, carry out the postorder operation, finish the preparation of vegetarian abalone by the common process of vegetarian abalone.
Embodiment 2
The composition and the proportioning of the composite food gel of present embodiment are as follows:
Curdlan 76g
Konjaku flour 12g
Xanthans 12g
The preparation method of the composite food gel of present embodiment is as follows:
1) presses the above-mentioned raw materials proportioning and prepare curdlan, konjaku flour and xanthans;
2) above-mentioned raw materials is pulverized;
3) under normal temperature (15～35 ℃), normal pressure, mix and get final product.
The composite food gel of present embodiment is used for the vegetarian abalone preparation, and the addition of described composite food gel accounts for 9% of vegetarian abalone gross weight, and the composition and the proportioning of the vegetarian abalone of present embodiment are as follows:
Composite food gel 9g
Ice 8g
Calcium carbonate 1g
Guanylic acid 0.05g
Inosinicacid 0.05g
Potassium sorbate 0.03g
Essence is an amount of
Pigment is an amount of
Surplus is that water is added to 100g.
The operation that the composite food gel of present embodiment is used for the vegetarian abalone preparation is as follows:
1) composite food gel is added in 40～42 ℃ of water, stir and make its mixed dissolution;
2) add ice, stir and make its mixed dissolution;
3) add other supplementary materials;
4) homogeneous makes and removes air, and even matter is 2 times under 1200～1600rpm, even at every turn matter 5～8 minutes;
5) be poured into the abalone mould, carry out the postorder operation, finish the preparation of vegetarian abalone by the common process of vegetarian abalone.
Embodiment 3
The composition and the proportioning of the composite food gel of present embodiment are as follows:
Curdlan 80g
Konjaku flour 10g
Xanthans 10g
The preparation method of the composite food gel of present embodiment is as follows:
1) presses the above-mentioned raw materials proportioning and prepare curdlan, konjaku flour and xanthans;
2) above-mentioned raw materials is pulverized;
3) under normal temperature (15～35 ℃), normal pressure, mix and get final product.
The composite food gel of present embodiment is used for the vegetarian abalone preparation, and the addition of described composite food gel accounts for 5% of vegetarian abalone gross weight, and the composition and the proportioning of the vegetarian abalone of present embodiment are as follows:
Composite food gel 5g
Ice 8g
Calcium carbonate 1g
Guanylic acid 0.05g
Inosinicacid 0.05g
Potassium sorbate 0.03g
Essence is an amount of
Pigment is an amount of
Surplus is that water is added to 100g.
The operation that the composite food gel of present embodiment is used for the vegetarian abalone preparation is as follows:
1) composite food gel is added in 40～42 ℃ of water, stir and make its mixed dissolution;
2) add ice, stir and make its mixed dissolution;
3) add other supplementary materials;
4) homogeneous makes and removes air, and even matter is 2 times under 1200～1600rpm, even at every turn matter 5～8 minutes;
5) be poured into the abalone mould, carry out the postorder operation, finish the preparation of vegetarian abalone by the common process of vegetarian abalone.
Claims (1)
1. one kind is used for the composite food gel that vegetarian abalone prepares, it is characterized in that, the composition and the proportioning of composite food gel are as follows: curdlan 70%wt～80wt%, konjaku flour 10wt%～15wt%, xanthans 10wt%～15wt%, the addition of described composite food gel in vegetarian abalone is 5wt～15wt%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2007100439019A CN101095477B (en) | 2007-07-17 | 2007-07-17 | Composite edible gelatin in the preparation of vegetarian abalone |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2007100439019A CN101095477B (en) | 2007-07-17 | 2007-07-17 | Composite edible gelatin in the preparation of vegetarian abalone |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101095477A CN101095477A (en) | 2008-01-02 |
| CN101095477B true CN101095477B (en) | 2011-05-25 |
Family
ID=39009744
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2007100439019A Expired - Fee Related CN101095477B (en) | 2007-07-17 | 2007-07-17 | Composite edible gelatin in the preparation of vegetarian abalone |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101095477B (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105767616A (en) * | 2014-12-25 | 2016-07-20 | 山东中科生物科技股份有限公司 | Composite food gum and application thereof in preparing sauce-stewed beef or ass meat |
| CN109123603B (en) * | 2018-08-27 | 2021-08-20 | 泰兴市东圣生物科技有限公司 | Multi-layer multi-flavor gel food and preparation method thereof |
| CN115299587A (en) * | 2022-07-08 | 2022-11-08 | 浙江上方生物科技有限公司 | Vegetarian abalone and preparation method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2001048810A (en) * | 1999-08-04 | 2001-02-20 | Ina Food Ind Co Ltd | Thickener for contrast medium |
-
2007
- 2007-07-17 CN CN2007100439019A patent/CN101095477B/en not_active Expired - Fee Related
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2001048810A (en) * | 1999-08-04 | 2001-02-20 | Ina Food Ind Co Ltd | Thickener for contrast medium |
Also Published As
| Publication number | Publication date |
|---|---|
| CN101095477A (en) | 2008-01-02 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN100577030C (en) | Composite edible gelatin and the application thereof in the preparation of noodles | |
| CN103564277A (en) | Emulsion stabilizer for vegetable protein beverage, vegetable protein beverage as well as preparation method thereof | |
| CN103613939A (en) | Polysaccharide-protein composite membrane and preparation method thereof | |
| CN101095477B (en) | Composite edible gelatin in the preparation of vegetarian abalone | |
| CN105767616A (en) | Composite food gum and application thereof in preparing sauce-stewed beef or ass meat | |
| CN101095478B (en) | Composite edible gelatin in the preparation of freezing type dried bean curd | |
| CN101284981B (en) | Biogum adhesive and preparation method thereof | |
| CN103113874B (en) | Organic titanium crosslinking agent, and preparation method and application method thereof | |
| CN1947560B (en) | Novel compound edible gelatin for producing soft sweets | |
| CN1985673A (en) | Process of preparing seaweed extract as food additive | |
| CN104711063B (en) | A kind of NEW TYPE OF COMPOSITE solid fuel and preparation method thereof | |
| CN104059392B (en) | Porous material modified calcium carbonate and preparation method thereof | |
| CN103385363B (en) | High-temperature molding method for nutritive block | |
| CN103320235B (en) | Particles containing sodium fatty acid methyl ester sulfonate and preparation method thereof | |
| CN107523280A (en) | A kind of thickening filtrate reducing complexing agent for seawater mud and preparation method thereof | |
| CN103360511A (en) | Production process for self-solidifying sodium alginate | |
| US20090104141A1 (en) | Isothermal preparation of heat-resistant gellan gels with reduced syneresis | |
| CN107048125B (en) | Instant functional hot beverage containing fructo-oligosaccharide-anthocyanin and preparation method thereof | |
| CN103145870A (en) | Extraction method of gellan gum for meat product | |
| CN101475645A (en) | Preparation of high homogeneity sodium carboxymethylcellulose | |
| CN103113950A (en) | Method for mixed application of sodium silicate binder and polyving akohol | |
| CN104163432A (en) | Acidized vermiculite | |
| CN103637035A (en) | High-gel-strength algin and preparation method for same | |
| CN102626228A (en) | Bionic abalone and preparation method thereof | |
| CN109135311A (en) | Starch/polyethylene alcohol composite foam material composition and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20110525 Termination date: 20140717 |
|
| EXPY | Termination of patent right or utility model |