CN101940323A - Compound embedded sandwich bead and preparation method thereof - Google Patents
Compound embedded sandwich bead and preparation method thereof Download PDFInfo
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- CN101940323A CN101940323A CN2010102405659A CN201010240565A CN101940323A CN 101940323 A CN101940323 A CN 101940323A CN 2010102405659 A CN2010102405659 A CN 2010102405659A CN 201010240565 A CN201010240565 A CN 201010240565A CN 101940323 A CN101940323 A CN 101940323A
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- composite colloid
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Abstract
The invention relates to a compound embedded sandwich bead, a preparation method thereof, a formulation of an edible bead body in the field of food, and a preparation method of the edible bead body. The first purpose of the invention is to provide a formulation of an elastic soft edible sandwich bead body with a sandwich. The compound embedded sandwich bead comprises sandwich fillers, compound colloid and calcium liquid, wherein the compound colloid comprises 0.5% to 3% of sodium alginate, 2% to 15% of glutin and water; andand the concentration of the calcium liquid is 2% to 6%. The second purpose of the invention is to provide a preparation method of the edible sandwich bead body with an elastic sandwich. The invention has simple and convenient technology, provides a novel food technology and a novel preparation method, is novel and has good mouth feeling. In view of preparing materials, the compound embedded sandwich bead is beneficial to the health of body, and is enriched with abundant nutrition.
Description
Technical field
The present invention relates to a kind of prescription of a kind of edible pearl body of field of food.
The invention still further relates to a kind of preparation method of edible pearl body.
Background technology
Sodium alginate is widely used in products such as food, medicine, weaving, printing and dyeing, papermaking, daily-use chemical industry, and since the eighties, sodium alginate obtains new expansion aspect food applications.Sodium alginate is not only a kind of safe food additives, and can be used as the base material of bionic foods or remedy diet, because it is actually a kind of native cellulose, can slow down the absorption of fat sugar and cholate, have the effect that reduces triglycerides and blood sugar in serum cholesterol, the blood, can prevent modern diseases such as hypertension, diabetes, obesity.
Gelatin is the peptide molecule polymeric material, it is the hydrolysate of collagenic protein, so can be used as a kind of additive, edible gelatin has the physicochemical property of many uniquenesses and higher nutritive value because of it, be rich in 18 necessary seed amino acids of human body, it can directly make thick soup, jellied pork skin, carnivorous can, and crystal-jelley, salad, yolk juice, frosting, cream confection, fragrance sauce, chocolate, beverage, beer etc. are edible for people.
Sandwich in the market of a great variety, be in the main colloidal spheres but the filling material package is embedded in sodium alginate and gelatin, provide a kind of highly transparent and the sandwich product of soft rubber-like also not to occur.
Chocolate contains and surpasses 300 kinds of known chemical substances.Over 100 years these materials are analyzed one by one and tested on the scientists, and constantly in this process, find and proved that chocolate its various compositions are to human body pharmacological action remarkably true to life.Chocolate is to prevent cardiopathic natural bodyguard.Chocolate contains abundant multi-source phenol compound, and this compound is to fatty matter oxidation or accumulate sizable interception in human body artery.
Chocolate center is of a great variety in the market, is in master's the colloidal spheres but the filling material package is embedded in sodium alginate with chocolate, and the sandwich product that provides a kind of softness to have elasticity and chocolate flavor does not also occur.
Summary of the invention
First goal of the invention of the present invention is: the prescription that the sandwich edible sandwich bead body of having of a kind of resilient softness is provided.
For finishing above-mentioned first goal of the invention, the present invention is achieved in that a kind of compound embedding sandwich bead, and described compound embedding sandwich bead is made up of sandwich filling material, composite colloid and calcium liquid; Described composite colloid is to be made of sodium alginate, gelatin and water; Wherein sodium alginate accounts for the 0.5%-3% of composite colloid, and gelatin accounts for the 2%-15% of composite colloid; The concentration of described calcium liquid is 2%-6%.
The present invention serves as main batching with gelatin and sodium alginate, sodium alginate and gelatin provide crisp and refreshing mouthfeel, after raw materials such as white granulated sugar mix, use drip irrigation equipment, being rolled in the filling material package with sodium alginate and gelatin is in the spheroid of main carrier, and a small amount of other hydrophilic colloids of cooperation, a kind of NEW TYPE OF COMPOSITE embedding sandwich bead that obtains.Described gelatin can replace with modified starch.Prioritization scheme is: wherein sodium alginate accounts for the 1%-1.5% of composite colloid, and gelatin accounts for the 3%-5% of composite colloid.
Such scheme is done further refinement: the chocolate cream that can also contain 2%-8% in the described composition.The corn juice that can also contain 2%-8% in the described composition.The present invention can serve as main batching with chocolate cream or corn juice and sodium alginate, chocolate cream contribution crust chocolate flavouring, the crust corn flavor that the corn juice contribution is fragrant and sweet, sodium alginate provides crisp and refreshing mouthfeel, after raw materials such as white granulated sugar mix, use drip irrigation equipment, being rolled in the filling material package with sodium alginate and chocolate cream or corn juice is in the spheroid of main carrier, a kind of NEW TYPE OF COMPOSITE embedding sandwich bead that obtains.Can also contain the 8%-24% white granulated sugar in the described composition, be used for increasing the sugariness of compound embedding sandwich bead.
This compound embedding sandwich bead is main carrier with sodium alginate and gelatin, and proportioning is scientific and reasonable, and embedding is effective, and mouthfeel is good, and cost is lower, has vast market prospect.
Preparation method of the present invention by drip irrigation technique, carries out filling material and composite colloid scientific and reasonable composite, finally reaches simplification technology, the purpose that reduces cost.Not only appearance and modeling is attractive in appearance, and can obtain the quartzy dumpling made of glutinous rice flour of highly transparent.The present invention adopts drip irrigation technique, after sandwich filling material and the composite colloid that makes and white granulated sugar are evenly mixed, utilizes drip irrigation equipment that the mixture that mixes is splashed in the calcium liquid, thereby obtains compound embedding sandwich bead.
Described sandwich filling material can be
Berries: strawberry, raspberry, mulberries, grape, panax ginseng fruit, pineapple;
Drupe class: plum, olive, cherry, plum, peach;
Nut fruits: coconut, almond, fibert, Chinese chestnut, peanut, melon seeds;
Pomaceous fruit: loquat, hawthorn, pears, Chinese pear-leaved crabapple, apple etc.;
Citrus: orange, oranges and tangerines, orange, shaddock, Buddha's hand;
Melon: honey dew melon, watermelon, muskmelon
Vegetables: purple potato.
Second goal of the invention of the present invention is: the preparation method that the sandwich edible sandwich bead body of a kind of rubber-like is provided.
For finishing second goal of the invention, the present invention is achieved in that a kind of preparation method who makes compound embedding sandwich bead, it is characterized in that: its step is as follows;
(1) preparation of composite colloid: press the composite colloid mass percent, 1%-1.5% sodium alginate and 3%-5% gelatin are mixed, surplus is a water;
(2) with composite colloid and the dissolving of white granulated sugar Hybrid Heating; The temperature of described heating for dissolving is 80 ℃-95 ℃.80 ℃ of-95 ℃ of effects that both can play sterilizing again can be well with composite colloid and white granulated sugar mixed dissolution.The time of described heating is 1h-1.5h.
(3) after the cooling, sandwich filling material poured in the solution mix;
(4) use drip irrigation equipment that the mixture of sandwich filling material and composite colloid, white granulated sugar is splashed in the calcium liquid, thereby obtain the transparent ball of composite colloid embedding filling material, promptly make the compound embedding sandwich bead of the present invention.The mixture of described sandwich filling material and composite colloid, white granulated sugar was placed 20 minutes in calcium liquid.
This effect of making the preparation method of compound embedding sandwich bead is: technology is simple, convenient, and a kind of novel food technology and preparation method are provided.The food novelty, mouthfeel is good, is of value to the health of health from making material, is rich in abundant nutritive value.
The specific embodiment
For making the reader more clearly understand the present invention, the invention will be further elaborated below in conjunction with specific embodiment.
Concrete enforcement 1:
Present embodiment provides the compound embedding sandwich bead of the colored coconut palm fruit of a kind of embedding, and concrete steps are as follows:
(1) preparation of composite colloid: the sodium alginate of 10g, the gelatin of 50g, the konjac glucomannan of 5g are mixed the composite colloid solution that forms 850g with water;
(2) with composite colloid and 150g white granulated sugar Hybrid Heating dissolving 1h-1.5h; The temperature of heating for dissolving is 80 ℃-95 ℃;
(3) after the cooling, the colored coconut palm of 600g attached water really poured in the composite colloid solution mix;
(4) using drip irrigation equipment that the mixture of colored coconut palm fruit of attached water and composite colloid is splashed into concentration is in the 2% calcium liquid, in calcium liquid, place after 20 minutes, from calcium liquid, pull out, put into clear water, can obtain the transparent ball of composite colloid embedding filling material, promptly make the compound embedding sandwich bead of the present invention.
Concrete enforcement 2:
Present embodiment provides the compound embedding sandwich bead of the purple potato of a kind of embedding, and concrete steps are as follows:
(1) preparation of composite colloid: the sodium alginate of 1.5kg, the gelatin of 3kg, the carragheen of 1kg are mixed the composite colloid solution that forms 85kg with water;
(2) with composite colloid and 15kg white granulated sugar Hybrid Heating dissolving 1h-1.5h; The temperature of heating for dissolving is 80 ℃-95 ℃;
(3) after the cooling, the purple potato of 70kg poured in the composite colloid solution mix;
(4) using drip irrigation equipment that the mixture of purple potato and composite colloid is splashed into concentration is in the 2% calcium liquid, in calcium liquid, place after 20 minutes, from calcium liquid, pull out, put into clear water, can obtain the transparent ball of composite colloid embedding filling material, promptly make the compound embedding sandwich bead of the present invention.
Embodiment 3:
Present embodiment provides a kind of compound embedding sandwich bead of embedding pineapple grain, and concrete steps are as follows:
(1) preparation of composite colloid: the sodium alginate of 2kg, the gelatin of 10kg, the xanthans of 0.6kg are mixed the composite colloid solution that forms 160kg with water;
(2) with composite colloid and 40kg white granulated sugar Hybrid Heating dissolving 1h-1.5h; The temperature of heating for dissolving is 80 ℃-95 ℃;
(3) after the cooling, 150kg pineapple grain poured in the composite colloid solution mix;
(4) using drip irrigation equipment that the mixture of pineapple grain and composite colloid is splashed into concentration is in the 2% calcium liquid, in calcium liquid, place after 20 minutes, from calcium liquid, pull out, put into clear water, can obtain the transparent ball of composite colloid embedding filling material, promptly make the compound embedding sandwich bead of the present invention.
Embodiment 4:
Present embodiment provides the compound embedding sandwich bead of the chocolate flavor of a kind of embedding coconut palm fruit, and concrete steps are as follows:
(1) preparation of composite colloid: the sodium alginate of 1g, the gelatin of 5g are mixed the composite colloid solution that forms 83g with water;
(2) the chocolate cream Hybrid Heating of composite colloid and 15g white granulated sugar and 2g is dissolved 1h-1.5h; The temperature of heating for dissolving is 80 ℃-95 ℃;
(3) after the cooling, 60g attached water coconut palm really poured in the composite colloid solution mix;
(4) using drip irrigation equipment that the mixture of attached water coconut palm fruit and composite colloid is splashed into concentration is in the 2% calcium liquid, in calcium liquid, place after 20 minutes, from calcium liquid, pull out, put into clear water, can obtain the transparent ball of composite colloid embedding filling material, promptly make the compound embedding sandwich bead of the present invention.
Embodiment 5:
Present embodiment provides a kind of compound embedding sandwich bead of chocolate flavor of embedding pineapple grain, and concrete steps are as follows:
(1) preparation of composite colloid: the sodium alginate of 1.5kg, the gelatin of 3kg are mixed the composite colloid solution that forms 77kg with water;
(2) the chocolate cream Hybrid Heating of composite colloid and 15kg white granulated sugar and 8kg is dissolved 1h-1.5h; The temperature of heating for dissolving is 80 ℃-95 ℃;
(3) after the cooling, 70kg pineapple grain poured in the composite colloid solution mix;
(4) using drip irrigation equipment that the mixture of pineapple grain and composite colloid is splashed into concentration is in the 2% calcium liquid, in calcium liquid, place after 20 minutes, from calcium liquid, pull out, put into clear water, can obtain the transparent ball of composite colloid embedding filling material, promptly make the compound embedding sandwich bead of the present invention.
Embodiment 6:
Present embodiment provides the compound embedding sandwich bead of the chocolate flavor of the white peach grain of a kind of embedding,
Concrete steps are as follows:
(1) preparation of composite colloid: the sodium alginate of 2kg, the gelatin of 10kg are mixed the composite colloid solution that forms 150kg with water;
(2) the chocolate cream Hybrid Heating of composite colloid and 40kg white granulated sugar and 10kg is dissolved 1h-1.5h; The temperature of heating for dissolving is 80 ℃-95 ℃;
(3) after the cooling, the white peach grain of 150kg poured in the composite colloid solution mix;
(4) using drip irrigation equipment that the mixture of white peach grain and composite colloid is splashed into concentration is in the 2% calcium liquid, in calcium liquid, place after 20 minutes, from calcium liquid, pull out, put into clear water, can obtain the transparent ball of composite colloid embedding filling material, promptly make the compound embedding sandwich bead of the present invention.
The below preferred embodiment of only using for the present invention, but it does not limit practical range of the present invention, does not promptly depart from the equivalent variations that authority requirement of the present invention is done, and is all protection scope of the present invention and contains.
Claims (10)
1. compound embedding sandwich bead, it is characterized in that: described compound embedding sandwich bead is made up of sandwich filling material, composite colloid and calcium liquid; Described composite colloid is to be made of sodium alginate, gelatin and water; Wherein sodium alginate accounts for the 0.5%-3% of composite colloid, and gelatin accounts for the 2%-15% of composite colloid; The concentration of described calcium liquid is 2%-6%.
2. compound embedding sandwich bead according to claim 1, it is characterized in that: wherein sodium alginate accounts for the 1%-1.5% of composite colloid, and gelatin accounts for the 3%-5% of composite colloid.
3. compound embedding sandwich bead according to claim 1 is characterized in that: the chocolate cream that can also contain 2%-8% in the described composite colloid.
4. compound embedding sandwich bead according to claim 1 is characterized in that: the corn juice that can also contain 2%-8% in the described composite colloid.
5. compound embedding sandwich bead according to claim 1 is characterized in that: can also contain the 8%-24% white granulated sugar in the described composite colloid.
6. compound embedding sandwich bead according to claim 1 is characterized in that: described sandwich filling material can be
Berries: strawberry, raspberry, mulberries, grape, panax ginseng fruit, pineapple;
Drupe class: plum, olive, cherry, plum, peach;
Nut fruits: coconut, almond, fibert, Chinese chestnut, peanut, melon seeds;
Pomaceous fruit: loquat, hawthorn, pears, Chinese pear-leaved crabapple, apple etc.;
Citrus: orange, oranges and tangerines, orange, shaddock, Buddha's hand;
Melon: honey dew melon, watermelon, muskmelon
Vegetables: purple potato.
7. preparation method who makes compound embedding sandwich bead, it is characterized in that: its step is as follows;
(1) preparation of composite colloid: by mass percentage 1%-1.5% sodium alginate and 3%-5% gelatin are mixed, surplus is a water;
(2) with composite colloid and the dissolving of white granulated sugar Hybrid Heating;
(3) after the cooling, sandwich filling material poured in the solution mix;
(4) use drip irrigation equipment that the mixture of sandwich filling material and composite colloid, white granulated sugar is splashed in the calcium liquid, thereby obtain the transparent ball of composite colloid embedding filling material, promptly make the compound embedding sandwich bead of the present invention.
8. compound embedding sandwich bead according to claim 7 is characterized in that: the temperature of described heating for dissolving is 80 ℃-95 ℃.
9. compound embedding sandwich bead according to claim 7 is characterized in that: the time of described heating is 1h-1.5h.
10. compound embedding sandwich bead according to claim 7 is characterized in that: the mixture of described sandwich filling material and composite colloid, white granulated sugar was placed 20 minutes in calcium liquid.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN2010102405659A CN101940323A (en) | 2010-07-29 | 2010-07-29 | Compound embedded sandwich bead and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN2010102405659A CN101940323A (en) | 2010-07-29 | 2010-07-29 | Compound embedded sandwich bead and preparation method thereof |
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| CN101940323A true CN101940323A (en) | 2011-01-12 |
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Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102150728A (en) * | 2011-01-26 | 2011-08-17 | 钟春燕 | Method for preparing heat resistant chocolate type foods with soft mouthfeel |
| CN102318718A (en) * | 2011-09-21 | 2012-01-18 | 广东美丽康保健品有限公司 | Candies with gummy coats, and preparation method thereof |
| CN102696999A (en) * | 2012-07-03 | 2012-10-03 | 南京椰国食品有限公司 | Coconut calcium alginate sandwich gel food as well as preparation method and application thereof |
| CN103766919A (en) * | 2014-02-18 | 2014-05-07 | 上海奕方农业科技股份有限公司 | Making method of fruit juice sandwich ball |
| CN104783246A (en) * | 2015-02-06 | 2015-07-22 | 上海奕方农业科技股份有限公司 | Embedded bead and preparation method thereof |
| CN104996567A (en) * | 2015-08-17 | 2015-10-28 | 山东得益乳业股份有限公司 | Cereal popping bubble probiotic flavored fermented milk and preparation method thereof |
| CN106666017A (en) * | 2016-12-30 | 2017-05-17 | 上海奕方农业科技股份有限公司 | Chocolate beads embedded in jam and manufacture technology |
| CN106942457A (en) * | 2017-03-03 | 2017-07-14 | 福建公元食品有限公司 | A kind of purple potato gel sandwich candy and its manufacture craft |
| CN109221567A (en) * | 2018-08-30 | 2019-01-18 | 内蒙古蒙牛乳业（集团）股份有限公司 | Quick-fried pearl and preparation method thereof and food and preparation method thereof |
| CN111588022A (en) * | 2020-05-27 | 2020-08-28 | 天津裕邦食品配料有限公司 | Food additive and preparation method thereof |
| CN111920023A (en) * | 2020-08-17 | 2020-11-13 | 山西天之润枣业有限公司 | Microcapsule composition, microcapsule type fruit and vegetable food and preparation method thereof |
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Cited By (16)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102150728A (en) * | 2011-01-26 | 2011-08-17 | 钟春燕 | Method for preparing heat resistant chocolate type foods with soft mouthfeel |
| CN102150728B (en) * | 2011-01-26 | 2013-04-17 | 钟春燕 | Method for preparing heat resistant chocolate type foods with soft mouthfeel |
| CN102318718A (en) * | 2011-09-21 | 2012-01-18 | 广东美丽康保健品有限公司 | Candies with gummy coats, and preparation method thereof |
| CN102318718B (en) * | 2011-09-21 | 2014-03-19 | 广东美丽康保健品有限公司 | Candies with gummy coats, and preparation method thereof |
| CN102696999A (en) * | 2012-07-03 | 2012-10-03 | 南京椰国食品有限公司 | Coconut calcium alginate sandwich gel food as well as preparation method and application thereof |
| CN103766919B (en) * | 2014-02-18 | 2016-02-03 | 上海奕方农业科技股份有限公司 | The preparation method of fruit juice sandwich bead |
| CN103766919A (en) * | 2014-02-18 | 2014-05-07 | 上海奕方农业科技股份有限公司 | Making method of fruit juice sandwich ball |
| CN104783246A (en) * | 2015-02-06 | 2015-07-22 | 上海奕方农业科技股份有限公司 | Embedded bead and preparation method thereof |
| CN104783246B (en) * | 2015-02-06 | 2018-05-18 | 上海奕方农业科技股份有限公司 | Embed pearl and preparation method thereof |
| CN104996567A (en) * | 2015-08-17 | 2015-10-28 | 山东得益乳业股份有限公司 | Cereal popping bubble probiotic flavored fermented milk and preparation method thereof |
| CN106666017A (en) * | 2016-12-30 | 2017-05-17 | 上海奕方农业科技股份有限公司 | Chocolate beads embedded in jam and manufacture technology |
| CN106666017B (en) * | 2016-12-30 | 2020-02-14 | 上海奕方农业科技股份有限公司 | Jam embedding chocolate bead and manufacturing process thereof |
| CN106942457A (en) * | 2017-03-03 | 2017-07-14 | 福建公元食品有限公司 | A kind of purple potato gel sandwich candy and its manufacture craft |
| CN109221567A (en) * | 2018-08-30 | 2019-01-18 | 内蒙古蒙牛乳业（集团）股份有限公司 | Quick-fried pearl and preparation method thereof and food and preparation method thereof |
| CN111588022A (en) * | 2020-05-27 | 2020-08-28 | 天津裕邦食品配料有限公司 | Food additive and preparation method thereof |
| CN111920023A (en) * | 2020-08-17 | 2020-11-13 | 山西天之润枣业有限公司 | Microcapsule composition, microcapsule type fruit and vegetable food and preparation method thereof |
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Application publication date: 20110112 |