CN102415473B - Frozen beverage containing gellan gum grains - Google Patents
Frozen beverage containing gellan gum grains Download PDFInfo
- Publication number
- CN102415473B CN102415473B CN201110407616.7A CN201110407616A CN102415473B CN 102415473 B CN102415473 B CN 102415473B CN 201110407616 A CN201110407616 A CN 201110407616A CN 102415473 B CN102415473 B CN 102415473B
- Authority
- CN
- China
- Prior art keywords
- gellan gum
- particle
- frozen
- gum particle
- mouthfeel
- 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
Landscapes
- Jellies, Jams, And Syrups (AREA)
- Confectionery (AREA)
Abstract
The invention provides a frozen beverage containing gellan gum grains. The frozen beverage contains gellan gum grains capable of providing true fruit grain taste, wherein the content of gellan gum accounts for 0.6-0.9% of the total weight of gellan gum grains. The frozen beverage contains the gellan gum grains capable of providing true fruit grain taste to replace true fruit grains, so that the cost of the product is lowered, the profitability of the product is increased, the competiveness of the product is not reduced, and the varieties and designs of frozen beverages are enriched.
Description
Technical field
The present invention relates to frozen, be specifically related to the frozen that contains gellan gum particle, described frozen comprises can provide the gellan gum particle of real fruit particle mouthfeel to substitute real fruit particle with part, thereby reduction product cost, improve product profitability, do not reduce product competitiveness, and enrich frozen designs and varieties simultaneously.
Background technology
In recent years, utilize the new product microbial polysaccharide of biotechnology exploitation, with good characteristics such as it are safe, nontoxic, physicochemical property is unique, more and more receive particularly food scholars' concern of people.The annual production increment of microbial polysaccharide is all more than 10% in the world, the novel microbial such as xanthans, gellan gum polysaccharide annual increment is all more than 30%, and they have been widely used in multiple fields such as food, pharmacy, oil, chemical industry as emulsifying agent, suspending agent, thickener, stabilizing agent, gelling agent, film forming agent and lubricant etc.
The Nomenclature Composition and Structure of Complexes of gellan gum: gellan gum is a kind of gram-negative bacteria separating obtained from water lily---the exocellular polysaccharide that waterweed Pseudomonas (pseudomonaselodea) produces, by fermentation, adjust pH, clarification, precipitation, squeezing, be dried, mill and make.Gellan gum is the anionic linear polysaccharide of molecular weight up to 1,000,000 left and right, has parallel double-spiral structure, and gellan gum colloid chain is made up of 4 elementary cell repeated polymerization.Each elementary cell comprises a part rhamnose and glucuronic acid and two molecule glucoses, and wherein glucuronic acid can be neutralized into salt-mixture by potassium, calcium, sodium, magnesium.The gellan gum product directly obtaining is with acetyl group and glycerine group on molecular structure, and natural gellan gum has a glycerine ester group on the C-3 position of first glucosyl group, and has an acetyl group on second half the C-6 position of same glucosyl group.Its relative molecular mass is about 0.5 × 10
6.If by the alkali treatment for product (under pH10 condition) obtaining and through heat treated; can remove acetyl group and glycerine group on molecule; just can obtain the deacetylation gellan gum that purposes is wider (general alleged natural type gellan gum refers to the gellan gum of acetyl group form, and the gellan gum of common indication refers to the gellan gum of taking off acetyl group).In general, natural gellan gum (with acetyl group and glycerine group) forms soft elastic gum, and de-acetyl-removed gellan gum forms solid fragility glue (being similar to agaropectin).
Gellan gum is not only a kind of gelinite, and is a kind of polysaccharide condensate with fiber trait, viscous-elastic behaviour and excellent flavor release property.Japan in 1988 have been successfully completed the toxicology test research of gellan gum, and permit it and apply in food.In November, 1992, gellan gum was also used as food additives by U.S. FDA license, and Australia, Canada, Korea S, Thailand and European Union also permit gellan gum in succession for food production subsequently.China ratified it and can in varieties of food items, apply in right amount by normal need of production as food thickening agent, stabilizing agent in 1996.
Adopt naturally in acetoglyceride group gellan gum, utilize suitable technique to make softness to have the particle of the similar fruit grain of elasticity mouthfeel, Substitute For Partial real fruit particle adds in ice cream, can effectively reduce product cost.After adding in ice cream, through refrigerating process, gellan gum particle mouthfeel is hardened, causes quality of ice cream to decline, this patent solve emphatically the mouthfeel of gellan gum particle after freezing and with real fruit particle mouthfeel gap problem.
Summary of the invention
The object of the present invention is to provide a kind of frozen that contains gellan gum particle, described frozen comprises can provide the gellan gum particle of real fruit particle mouthfeel to substitute real fruit particle with part, thereby reduction product cost, improve product profitability, do not reduce product competitiveness, and enrich frozen designs and varieties simultaneously.
In commercially available frozen, a large amount of consumers are attracted containing fruit grain type freezing beverage because of the attraction of its unique mouthfeel and health as a large branch.In frozen of the present invention, gellan gum exists with the particle form of chewing mouthfeel that similar real fruit particle can be provided.In the manufacturing process of frozen, the refrigerating process step that is absolutely necessary.But, use gellan gum particle that prior art produces be added into frozen and after refrigerating process mouthfeel can harden, thereby produce marked difference with the mouthfeel of real fruit particle.For improving the mouthfeel of gellan gum particle after freezing and the problem with the gap of real fruit particle mouthfeel thereof, the inventor has completed the present invention.
Unless otherwise indicated, content described in the present invention and percentage are weight content and percentage.
In one embodiment, the invention provides a kind of frozen that contains gellan gum particle, described frozen comprises the gellan gum particle that real fruit particle mouthfeel can be provided.In the preferred embodiment of the present invention, the content of gellan gum is 0.6%～0.9% with respect to the gross weight of described gellan gum particle.Not compared with the gellan gum particle of above-mentioned scope, gellan gum particle of the present invention has better chewiness after freezing with gellan gum content wherein, thereby the frozen that contains it has better mouthfeel.
The problem that mouthfeel is hardened after refrigerating process for gellan gum particle, can change the freezing point of gellan gum by adding glucide, thereby improve the elasticity of gellan gum particle after freezing.In the present invention, freezing point refers to temperature when aqueous water is transformed into solid water (ice).In the time that water will be icing, between hydrone, can produce hydrogen bond, and form the crystal of rule, if so be dissolved with other material in water, it can hinder the hydrogen bond between hydrone to form, thereby hinders the formation of crystal, so the freezing point (freezing point) of water is declined; The freezing point that therefore, can cause the aqueous solution when add sugar in water time reduces.The concentration of sugar is higher, and it is larger that freezing point of solution declines.The order of the degree that the different sugar of same concentrations reduces freezing point is glucose > sucrose > starch syrup (maltose).Mix and use starch syrup and sucrose to utilize that the starch syrup of low conversion degree can also promote ice crystal exquisiteness, viscosity is high, sweet taste is moderate.
In another embodiment, the invention provides a kind of frozen that contains gellan gum particle, wherein said gellan gum is low-acyl gellan gum.Compared with containing the frozen of the gellan gum particle that uses non-low-acyl gellan gum, gellan gum particle of the present invention has better elasticity after freezing, thereby the frozen that contains it has better mouthfeel.
In another embodiment, the invention provides a kind of frozen that contains gellan gum particle, wherein said gellan gum particle also comprises maltose.In the preferred embodiment of the present invention, the content of maltose is 12%～18% with respect to the gross weight of described gellan gum particle.Not compared with the gellan gum particle of above-mentioned scope, gellan gum particle of the present invention has better chewiness after freezing with maltose content wherein, thereby the frozen that contains it has better mouthfeel.
In another embodiment, the invention provides a kind of frozen that contains gellan gum particle, wherein said gellan gum particle also comprises HFCS.In the preferred embodiment of the present invention, the content of HFCS is 5%～12% with respect to the gross weight of described gellan gum particle.Not compared with the gellan gum particle of above-mentioned scope, gellan gum particle of the present invention has better chewiness after freezing with HFCS content wherein, thereby the frozen that contains it has better mouthfeel.
In another embodiment, the invention provides a kind of frozen that contains gellan gum particle, wherein said frozen also comprises pina fibre.In a preferred embodiment, the content of described pina fibre is 0.9%～1.4% with respect to the gross weight of described gellan gum particle.Not compared with the gellan gum particle of above-mentioned scope, the mouthfeel of gellan gum particle of the present invention more approaches the mouthfeel of real fruit particle with pina fibre content wherein.
In another embodiment, the invention provides a kind of frozen that contains gellan gum particle, wherein said frozen is ice cream.The frozen that can adopt known conventional method to prepare to contain gellan gum particle of the present invention is as ice cream etc.
In gellan gum particle of the present invention, except mentioned component, gellan gum particle can also comprise white granulated sugar, citric acid, natrium citricum, potassium citrate, essence and pigment.In a detailed description of the invention, the invention provides a kind of frozen that contains gellan gum particle, the wherein gross weight based on described gellan gum particle comprises in described gellan gum particle: 15%～20% white granulated sugar, 12%～18% maltose, 5%～12% HFCS, 0.9%～1.4% pina fibre, 0.6%～0.9% gellan gum, 0.1%～0.8% citric acid, 0.1%～0.3% natrium citricum, 0.05%～0.1% potassium citrate, 0.02%～0.1% essence, the pigment of 2ppm～7ppm and the water of surplus.
The essence that is applicable to gellan gum particle of the present invention includes but not limited to flavoring pineapple essence.The pigment that is applicable to gellan gum particle of the present invention includes but not limited to lemon yellow pigment and sunset yellow.
The present invention is by using gellan gum, adding HFCS and maltose regulates freezing point and adds pina fibre, make and there is the gellan gum particle that approaches real fruit particle mouthfeel, can partly or entirely substitute real fruit particle, thereby reduce production costs, improve product profitability, do not reduce product competitiveness, can also enrich frozen designs and varieties simultaneously.
Detailed description of the invention
Below in conjunction with specific embodiment, advantage and disadvantage of the present invention is described more specifically and illustrated, so that the present invention is better understood and implemented.Described specific embodiment should not thought to the restriction to the present invention's where face in office.
Gellan gum particle preparation flow is as follows:
Gellan gum and 10 times of white granulated sugars are dry mixed, add in drinking water and stir simultaneously with stream, add residue white granulated sugar, temperature is increased to 90 DEG C～95 DEG C to carry out sterilization, be incubated 3 to 5 minutes.In said mixture, add maltose, HFCS, pina fibre, citric acid, natrium citricum, potassium citrate solution and essence and pigment etc., put into the special mould of jelly and make its moulding in room temperature, be then cut to the square fourth of 10mm × 10mm with special equipment for subsequent use.
Embodiment 1～9. interpolation gellan gum and the impact of maltose on gellan gum particle
Prepare in the above described manner gellan gum particle and make ice cream, wherein in gellan gum particle, having added the gellan gum of different proportion, or additionally having added the maltose of different proportion, its addition is as shown in embodiment in table 1 1～9.Carry out the assessment of jelly structural state to having added the gellan gum of different amounts and the gellan gum particle of maltose, and carry out mouthfeel assessment after it is freezing, result is as shown in table 1.
From the result of table 1, can find out, when gellan gum addition 0.6%～0.9% and maltose addition 12%～18% time, there is comparatively moderate gellan gum particle gel time, and the elasticity of gained gellan gum particle is better.In addition, the gellan gum particle that is added with gellan gum and maltose with above-mentioned addition has good chewiness after freezing.
Embodiment 10～20. adds the impact of HFCS on gellan gum particle
Prepare in the above described manner gellan gum particle, wherein also additionally add HFCS.The addition of HFCS is as shown in embodiment 10～20.Gellan gum particle to the gellan gum, maltose and the HFCS that have added different amounts carries out the assessment of jelly structural state, and carries out mouthfeel assessment after it is freezing, and result is as shown in table 1.
From the result of table 1, can find out, when gellan gum addition 0.6%～0.9% and maltose addition 12%～18% time, and HFCS addition 5%～12% time, have comparatively moderate gellan gum particle gel time, and the elasticity of gained gellan gum particle is better.In addition, the gellan gum particle that is added with gellan gum and maltose with above-mentioned addition has good chewiness after freezing.
Embodiment 21～29. adds the impact of pina fibre on gellan gum particle mouthfeel
Prepare in the above described manner gellan gum particle, wherein, based on the gellan gum particle of 100 weight portions, except having added 0.6 weight portion gellan gum, the maltose of 12 weight portions and the HFCS of 5 weight portions, also add in addition the pina fibre (1mm × 1mm × 1mm) of 0.5 weight portion～1.5 weight portion.Mouthfeel to the gellan gum particle that adds the different pina fibres of measuring is assessed, and result is as shown in table 2.From shown in can find out result, in the time that the pina fibre adding in gellan gum particle accounts for 0.9%～1.4%, the mouthfeel of gained gellan gum particle and the mouthfeel of real fruit particle are comparatively approaching.
Table 2. has the mouthfeel comparison of the gellan gum particle of different pina fibre additions
Claims (5)
1. contain a frozen for gellan gum particle, described frozen comprises gellan gum particle, and wherein, the content of gellan gum is 0.6%～0.9% with respect to the gross weight of described gellan gum particle, and described gellan gum is low-acyl gellan gum,
Wherein said gellan gum particle also comprises maltose, and its content is 12%～18% with respect to the gross weight of described gellan gum particle,
Wherein said gellan gum particle also comprises HFCS, and its content is 5%～12% with respect to the gross weight of described gellan gum particle,
Wherein said gellan gum particle also comprises pina fibre, and the content of described pina fibre is 0.9%～1.4% with respect to the gross weight of described gellan gum particle.
2. as above-mentioned frozen claimed in claim 1, wherein said frozen is ice cream.
3. the frozen as described in the claims 1 or 2, wherein, in described gellan gum particle, comprise: 15%～20% white granulated sugar, 12%～18% maltose, 5%～12% HFCS, 0.9%～1.4% pina fibre, 0.6%～0.9% gellan gum, 0.1%～0.8% citric acid, 0.1%～0.3% natrium citricum, 0.05%～0.1% potassium citrate, 0.02%～0.1% essence, the pigment of 2ppm～7ppm and the water of surplus.
4. frozen as claimed in claim 3, wherein said essence is flavoring pineapple essence.
5. frozen as claimed in claim 3, wherein said pigment is lemon yellow pigment or sunset yellow.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110407616.7A CN102415473B (en) | 2011-12-09 | 2011-12-09 | Frozen beverage containing gellan gum grains |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110407616.7A CN102415473B (en) | 2011-12-09 | 2011-12-09 | Frozen beverage containing gellan gum grains |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102415473A CN102415473A (en) | 2012-04-18 |
| CN102415473B true CN102415473B (en) | 2014-06-11 |
Family
ID=45940314
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201110407616.7A Expired - Fee Related CN102415473B (en) | 2011-12-09 | 2011-12-09 | Frozen beverage containing gellan gum grains |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102415473B (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106071519B (en) * | 2016-06-03 | 2019-08-09 | 统一企业(中国)投资有限公司昆山研究开发中心 | Add the nutrient drinks and preparation method thereof of gel particle |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101427724B (en) * | 2008-11-28 | 2012-12-12 | 内蒙古伊利实业集团股份有限公司 | Liquid milk product containing gellan gum particle and producing method thereof |
-
2011
- 2011-12-09 CN CN201110407616.7A patent/CN102415473B/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| CN102415473A (en) | 2012-04-18 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Bajaj et al. | Gellan gum: fermentative production, downstream processing and applications | |
| TWI376205B (en) | Calcium stable high acyl gellan gum for enhanced colloidal stability in beverages | |
| Parija et al. | Studies of natural gum adhesive extracts: an overview | |
| Morris | Bacterial polysaccharides | |
| Brejnholt | Pectin | |
| CA2671059A1 (en) | Ultra high performance clarified gellan gums | |
| EP3758502B1 (en) | Prebiotic gummy food products and method for its manufacture | |
| CA2538624C (en) | Aqueous solutions containing .beta.-glucan and gums | |
| Freitas et al. | Production and food applications of microbial biopolymers | |
| JP5089650B2 (en) | Acid gel food | |
| Imeson | Agar | |
| CN102415473B (en) | Frozen beverage containing gellan gum grains | |
| JP5528726B2 (en) | Fruit preparation | |
| CN114190529B (en) | Jelly with high content of dietary fibers and preparation method thereof | |
| CN117940025A (en) | Compound thickening agent and application thereof | |
| CN101869143B (en) | Nut milk stabilizer | |
| CN113647609A (en) | Compound emulsifying thickener | |
| JP2005510210A6 (en) | Beverages containing shelf-stable dietary fiber additives | |
| CN114258976A (en) | High-dietary-fiber collagen casing soft sweets and preparation method thereof | |
| JP2005510210A (en) | Beverages containing shelf-stable dietary fiber additives | |
| JP5140636B2 (en) | Acid transparent gel food | |
| JP4937202B2 (en) | Acid transparent gel food | |
| JP4275189B2 (en) | Method for producing creamy inulin composition | |
| JP4937227B2 (en) | Acid transparent gel food | |
| CN108713718B (en) | Jelly and production 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: 20140611 Termination date: 20201209 |
|
| CF01 | Termination of patent right due to non-payment of annual fee |