CN106360516B - The mixed gel food and its manufacturing method of good thermal stability - Google Patents
The mixed gel food and its manufacturing method of good thermal stability Download PDFInfo
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- CN106360516B CN106360516B CN201510437011.0A CN201510437011A CN106360516B CN 106360516 B CN106360516 B CN 106360516B CN 201510437011 A CN201510437011 A CN 201510437011A CN 106360516 B CN106360516 B CN 106360516B
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- gel food
- mixed gel
- mixed
- food
- vitamin
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- 235000013305 food Nutrition 0.000 title claims abstract description 57
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 10
- 229920002148 Gellan gum Polymers 0.000 claims abstract description 31
- 239000000216 gellan gum Substances 0.000 claims abstract description 31
- 235000010492 gellan gum Nutrition 0.000 claims abstract description 31
- 238000000034 method Methods 0.000 claims abstract description 24
- 241000206575 Chondrus crispus Species 0.000 claims abstract description 22
- 229920002752 Konjac Polymers 0.000 claims abstract description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 20
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 claims abstract description 16
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims abstract description 16
- 229920002581 Glucomannan Polymers 0.000 claims abstract description 16
- 229940046240 glucomannan Drugs 0.000 claims abstract description 16
- 239000000252 konjac Substances 0.000 claims abstract description 16
- 235000010485 konjac Nutrition 0.000 claims abstract description 16
- 239000000230 xanthan gum Substances 0.000 claims abstract description 13
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 13
- 235000010493 xanthan gum Nutrition 0.000 claims abstract description 13
- 229940082509 xanthan gum Drugs 0.000 claims abstract description 13
- MKJXYGKVIBWPFZ-CEOVSRFSSA-L calcium;(2s)-2-hydroxypropanoate Chemical compound [Ca+2].C[C@H](O)C([O-])=O.C[C@H](O)C([O-])=O MKJXYGKVIBWPFZ-CEOVSRFSSA-L 0.000 claims abstract description 11
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 9
- 239000000499 gel Substances 0.000 claims description 72
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 24
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 claims description 17
- 244000247812 Amorphophallus rivieri Species 0.000 claims description 15
- 229910052500 inorganic mineral Inorganic materials 0.000 claims description 14
- 235000010755 mineral Nutrition 0.000 claims description 14
- 239000011707 mineral Substances 0.000 claims description 14
- 235000014121 butter Nutrition 0.000 claims description 13
- 239000003292 glue Substances 0.000 claims description 12
- 239000000243 solution Substances 0.000 claims description 11
- 239000002562 thickening agent Substances 0.000 claims description 11
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims description 9
- 229960005069 calcium Drugs 0.000 claims description 9
- 239000011575 calcium Substances 0.000 claims description 9
- 229910052742 iron Inorganic materials 0.000 claims description 9
- 238000002156 mixing Methods 0.000 claims description 9
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 8
- 239000001508 potassium citrate Substances 0.000 claims description 8
- 229960002635 potassium citrate Drugs 0.000 claims description 8
- QEEAPRPFLLJWCF-UHFFFAOYSA-K potassium citrate (anhydrous) Chemical compound [K+].[K+].[K+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O QEEAPRPFLLJWCF-UHFFFAOYSA-K 0.000 claims description 8
- 235000011082 potassium citrates Nutrition 0.000 claims description 8
- 239000001509 sodium citrate Substances 0.000 claims description 8
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims description 8
- 238000003756 stirring Methods 0.000 claims description 8
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 7
- 229910052791 calcium Inorganic materials 0.000 claims description 7
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 claims description 6
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims description 6
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 claims description 6
- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 claims description 6
- 239000001527 calcium lactate Substances 0.000 claims description 6
- 235000011086 calcium lactate Nutrition 0.000 claims description 6
- 229960002401 calcium lactate Drugs 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 6
- 239000004302 potassium sorbate Substances 0.000 claims description 6
- 235000010241 potassium sorbate Nutrition 0.000 claims description 6
- 229940069338 potassium sorbate Drugs 0.000 claims description 6
- 239000007787 solid Substances 0.000 claims description 6
- 239000011701 zinc Substances 0.000 claims description 6
- 229910052725 zinc Inorganic materials 0.000 claims description 6
- 102000008186 Collagen Human genes 0.000 claims description 5
- 108010035532 Collagen Proteins 0.000 claims description 5
- 239000007979 citrate buffer Substances 0.000 claims description 5
- 229920001436 collagen Polymers 0.000 claims description 5
- 238000001802 infusion Methods 0.000 claims description 5
- 238000004806 packaging method and process Methods 0.000 claims description 5
- 108090000765 processed proteins & peptides Proteins 0.000 claims description 5
- 235000015192 vegetable juice Nutrition 0.000 claims description 5
- 235000019154 vitamin C Nutrition 0.000 claims description 5
- 239000011718 vitamin C Substances 0.000 claims description 5
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims description 4
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims description 4
- 229930003268 Vitamin C Natural products 0.000 claims description 4
- 229930003316 Vitamin D Natural products 0.000 claims description 4
- QYSXJUFSXHHAJI-XFEUOLMDSA-N Vitamin D3 Natural products C1(/[C@@H]2CC[C@@H]([C@]2(CCC1)C)[C@H](C)CCCC(C)C)=C/C=C1\C[C@@H](O)CCC1=C QYSXJUFSXHHAJI-XFEUOLMDSA-N 0.000 claims description 4
- 235000015197 apple juice Nutrition 0.000 claims description 4
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- 238000001914 filtration Methods 0.000 claims description 4
- 235000019674 grape juice Nutrition 0.000 claims description 4
- 239000007788 liquid Substances 0.000 claims description 4
- 239000000463 material Substances 0.000 claims description 4
- 239000000741 silica gel Substances 0.000 claims description 4
- 229910002027 silica gel Inorganic materials 0.000 claims description 4
- 235000019166 vitamin D Nutrition 0.000 claims description 4
- 239000011710 vitamin D Substances 0.000 claims description 4
- 150000003710 vitamin D derivatives Chemical class 0.000 claims description 4
- 229940046008 vitamin d Drugs 0.000 claims description 4
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 claims description 3
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 claims description 3
- 229930003427 Vitamin E Natural products 0.000 claims description 3
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 claims description 3
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 claims description 3
- 239000011229 interlayer Substances 0.000 claims description 3
- 239000000155 melt Substances 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 238000003860 storage Methods 0.000 claims description 3
- 235000019155 vitamin A Nutrition 0.000 claims description 3
- 239000011719 vitamin A Substances 0.000 claims description 3
- 235000019165 vitamin E Nutrition 0.000 claims description 3
- 229940046009 vitamin E Drugs 0.000 claims description 3
- 239000011709 vitamin E Substances 0.000 claims description 3
- 229940045997 vitamin a Drugs 0.000 claims description 3
- 238000005266 casting Methods 0.000 claims description 2
- 239000004615 ingredient Substances 0.000 claims description 2
- 239000000049 pigment Substances 0.000 claims description 2
- 238000004321 preservation Methods 0.000 claims description 2
- 238000010992 reflux Methods 0.000 claims description 2
- 229960001790 sodium citrate Drugs 0.000 claims description 2
- 235000011083 sodium citrates Nutrition 0.000 claims description 2
- 235000000346 sugar Nutrition 0.000 claims description 2
- 238000010792 warming Methods 0.000 claims description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims 1
- 239000007864 aqueous solution Substances 0.000 claims 1
- 239000010410 layer Substances 0.000 claims 1
- 239000001630 malic acid Substances 0.000 claims 1
- 235000011090 malic acid Nutrition 0.000 claims 1
- 241001312219 Amorphophallus konjac Species 0.000 abstract 1
- 239000000047 product Substances 0.000 description 16
- 235000015110 jellies Nutrition 0.000 description 13
- 239000008274 jelly Substances 0.000 description 13
- 239000000796 flavoring agent Substances 0.000 description 8
- 235000019634 flavors Nutrition 0.000 description 8
- 238000000465 moulding Methods 0.000 description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 5
- 239000003349 gelling agent Substances 0.000 description 5
- 125000002252 acyl group Chemical group 0.000 description 4
- 229910001424 calcium ion Inorganic materials 0.000 description 4
- 238000010438 heat treatment Methods 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- 238000005303 weighing Methods 0.000 description 4
- JLVVSXFLKOJNIY-UHFFFAOYSA-N Magnesium ion Chemical compound [Mg+2] JLVVSXFLKOJNIY-UHFFFAOYSA-N 0.000 description 3
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 3
- 150000001875 compounds Chemical class 0.000 description 3
- 235000013312 flour Nutrition 0.000 description 3
- 229910001425 magnesium ion Inorganic materials 0.000 description 3
- 229960003975 potassium Drugs 0.000 description 3
- 239000011591 potassium Substances 0.000 description 3
- 229910052700 potassium Inorganic materials 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- 229940088594 vitamin Drugs 0.000 description 3
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- 235000013343 vitamin Nutrition 0.000 description 3
- 239000011782 vitamin Substances 0.000 description 3
- 240000007087 Apium graveolens Species 0.000 description 2
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 description 2
- 235000010591 Appio Nutrition 0.000 description 2
- BHPQYMZQTOCNFJ-UHFFFAOYSA-N Calcium cation Chemical compound [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 description 2
- NPYPAHLBTDXSSS-UHFFFAOYSA-N Potassium ion Chemical compound [K+] NPYPAHLBTDXSSS-UHFFFAOYSA-N 0.000 description 2
- 240000008042 Zea mays Species 0.000 description 2
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 2
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 2
- CANRESZKMUPMAE-UHFFFAOYSA-L Zinc lactate Chemical compound [Zn+2].CC(O)C([O-])=O.CC(O)C([O-])=O CANRESZKMUPMAE-UHFFFAOYSA-L 0.000 description 2
- JAWMENYCRQKKJY-UHFFFAOYSA-N [3-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-ylmethyl)-1-oxa-2,8-diazaspiro[4.5]dec-2-en-8-yl]-[2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidin-5-yl]methanone Chemical compound N1N=NC=2CN(CCC=21)CC1=NOC2(C1)CCN(CC2)C(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F JAWMENYCRQKKJY-UHFFFAOYSA-N 0.000 description 2
- 235000015190 carrot juice Nutrition 0.000 description 2
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- 238000005516 engineering process Methods 0.000 description 2
- 230000002708 enhancing effect Effects 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 229910001414 potassium ion Inorganic materials 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- 239000011576 zinc lactate Substances 0.000 description 2
- 235000000193 zinc lactate Nutrition 0.000 description 2
- 229940050168 zinc lactate Drugs 0.000 description 2
- -1 BLK1120 type) Substances 0.000 description 1
- 244000146553 Ceiba pentandra Species 0.000 description 1
- 235000003301 Ceiba pentandra Nutrition 0.000 description 1
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 description 1
- 244000205754 Colocasia esculenta Species 0.000 description 1
- 235000006481 Colocasia esculenta Nutrition 0.000 description 1
- PMVSDNDAUGGCCE-TYYBGVCCSA-L Ferrous fumarate Chemical compound [Fe+2].[O-]C(=O)\C=C\C([O-])=O PMVSDNDAUGGCCE-TYYBGVCCSA-L 0.000 description 1
- DKKCQDROTDCQOR-UHFFFAOYSA-L Ferrous lactate Chemical compound [Fe+2].CC(O)C([O-])=O.CC(O)C([O-])=O DKKCQDROTDCQOR-UHFFFAOYSA-L 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 229920000161 Locust bean gum Polymers 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 description 1
- WHMDKBIGKVEYHS-IYEMJOQQSA-L Zinc gluconate Chemical compound [Zn+2].OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O.OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O WHMDKBIGKVEYHS-IYEMJOQQSA-L 0.000 description 1
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- 230000000052 comparative effect Effects 0.000 description 1
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- 239000006071 cream Substances 0.000 description 1
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- 239000008367 deionised water Substances 0.000 description 1
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- 238000013461 design Methods 0.000 description 1
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- 235000005911 diet Nutrition 0.000 description 1
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- 238000004945 emulsification Methods 0.000 description 1
- BEFDCLMNVWHSGT-UHFFFAOYSA-N ethenylcyclopentane Chemical compound C=CC1CCCC1 BEFDCLMNVWHSGT-UHFFFAOYSA-N 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000011773 ferrous fumarate Substances 0.000 description 1
- 235000002332 ferrous fumarate Nutrition 0.000 description 1
- 229960000225 ferrous fumarate Drugs 0.000 description 1
- 239000004225 ferrous lactate Substances 0.000 description 1
- 235000013925 ferrous lactate Nutrition 0.000 description 1
- 229940037907 ferrous lactate Drugs 0.000 description 1
- 239000011790 ferrous sulphate Substances 0.000 description 1
- 235000003891 ferrous sulphate Nutrition 0.000 description 1
- 235000009727 food gelling agent Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 238000001879 gelation Methods 0.000 description 1
- 150000002500 ions Chemical class 0.000 description 1
- BAUYGSIQEAFULO-UHFFFAOYSA-L iron(2+) sulfate (anhydrous) Chemical compound [Fe+2].[O-]S([O-])(=O)=O BAUYGSIQEAFULO-UHFFFAOYSA-L 0.000 description 1
- WBJZTOZJJYAKHQ-UHFFFAOYSA-K iron(3+) phosphate Chemical compound [Fe+3].[O-]P([O-])([O-])=O WBJZTOZJJYAKHQ-UHFFFAOYSA-K 0.000 description 1
- 229910000359 iron(II) sulfate Inorganic materials 0.000 description 1
- 229910000399 iron(III) phosphate Inorganic materials 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000000711 locust bean gum Substances 0.000 description 1
- 235000010420 locust bean gum Nutrition 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
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- 239000011734 sodium Substances 0.000 description 1
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- MKWYFZFMAMBPQK-UHFFFAOYSA-J sodium feredetate Chemical compound [Na+].[Fe+3].[O-]C(=O)CN(CC([O-])=O)CCN(CC([O-])=O)CC([O-])=O MKWYFZFMAMBPQK-UHFFFAOYSA-J 0.000 description 1
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- 239000002352 surface water Substances 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- WGIWBXUNRXCYRA-UHFFFAOYSA-H trizinc;2-hydroxypropane-1,2,3-tricarboxylate Chemical compound [Zn+2].[Zn+2].[Zn+2].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O.[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O WGIWBXUNRXCYRA-UHFFFAOYSA-H 0.000 description 1
- 239000011746 zinc citrate Substances 0.000 description 1
- 235000006076 zinc citrate Nutrition 0.000 description 1
- 229940068475 zinc citrate Drugs 0.000 description 1
- 239000011670 zinc gluconate Substances 0.000 description 1
- 235000011478 zinc gluconate Nutrition 0.000 description 1
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- 229910001656 zinc mineral Inorganic materials 0.000 description 1
- NWONKYPBYAMBJT-UHFFFAOYSA-L zinc sulfate Chemical compound [Zn+2].[O-]S([O-])(=O)=O NWONKYPBYAMBJT-UHFFFAOYSA-L 0.000 description 1
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Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Jellies, Jams, And Syrups (AREA)
Abstract
The purpose of the present invention is to provide a kind of mixed gel food of good thermal stability, the mixed gel food includes following components: 18~22wt% of white granulated sugar, 0.1~0.3wt% of konjac glucomannan, 0.1~0.3wt% of Kappa type carragheen, 0.1~0.3wt% of gellan gum, 0.05~0.1wt% of xanthan gum, 0.1~0.3wt% of L-calcium lactate and process water.Invention further provides the manufacturing methods of the mixed gel food.
Description
Technical field
The present invention relates to a kind of good mixed gel food of thermostabilization, further relate to the manufacturer of the mixed gel food
Method belongs to food technology field.
Background technique
Jelly is a kind of high, soft, the flexible food of moisture content, is originated from west.Jelly is because its appearance is sparkling and crystal-clear, color
It is gorgeous, smooth in taste, fresh and sweet moisten and be favored by people.However, existing jelly is since manufacturing process and mouthfeel need,
Gel melt temperature is not usually high, so that heated easily melt of jelly causes to deform, to be necessarily limited to for stability consideration
It is packaged in container, the simple moulding of only a few and unstable is only limitted to when being for example placed in and being interspersed in meal；Another party
Face, due to needing to carry out heating sterilization after the completion of jelly manufacture, temperature usually will be so that jelly melts, so that difficult
To introduce the gel moulding through designing inside jelly, it is only capable of seeing the modes such as addition fruit chunk into jelly on the market at present,
Remaining is simple translucent moulding.
Therefore, gel structure keeps stablizing, has excellent mouthfeel simultaneously in exploitation good thermal stability, heat treatment process
With the gel food aspect of flavor, market is still in space state.
Summary of the invention
The present invention has made intensive studies regarding to the issue above, and on the basis of traditional jelly prescription, addition is cold using tying
Glue is compounded in varing proportions with numerous food gelling agent, by carefully being adjusted to gelling agent compound proportion, is obtained
Mixed gel food of the invention.
Particularly, the present inventor is surprisingly, it was found that pass through the gellan gum of mixing special ratios range, evil spirit in the feed
Taro glue, carragheen and xanthan gum can assign satisfied gelling temp hysteresis quality for mixed gel food, and balance soft or hard degree,
To obtain good thermal stability and with the mixed gel food of excellent flavor and mouthfeel.
In order to achieve the above objectives, mixed gel food of the invention includes following components:
18~22wt% of white granulated sugar, 0.1~0.3wt% of konjac glucomannan, 0.1~0.3wt% of Kappa type carragheen, low acyl group
0.1~0.3wt% of gellan gum, 0.05~0.1wt% of xanthan gum, 0.1~0.3wt% of L-calcium lactate and process water.
In mixed gel food of the invention, potassium citrate 0.1wt%, conduct are also added with as ionic strength adjustor
PH buffer adds sodium citrate 0.05wt%, Citric Acid Mono 0.1wt%, 0.1~0.2wt% of DL-malic acid (preferably
0.1wt%), and as preservative, also it is added with potassium sorbate 0.05wt%.
According to needs such as flavor, nutrition, mixed gel food of the invention is also optionally including one in following component
Kind is a variety of: vitamins (0.6~1mg/kg of vitamin A, vitamin D 0.04mg/kg, vitamin E 0.001~
0.007wt%, 0.012~0.024wt% of vitamin C), 5~10wt% of Isin glue collagen peptide, juice (apple butter 10~
20wt%, 5~10wt% of vegetable juice (carrot juice, Celery Juice, corn pulp etc.) 10wt%, concentrated apple juice or grape juice), mine
Substance (iron 0.002wt%, 0.04~0.08wt% of calcium, zinc 0.002wt%).
In a preferred embodiment, mixed gel dietary gel temperature of the invention is 35-50 DEG C, preferably 45 DEG C；Melt
Changing temperature is 75-120 DEG C, preferably 110 DEG C.
Mixed gel food of the invention meets pH=3.7~4.1, solid content Brix=20~22wt%, and often
Temperature saved the shelf-life up to 12 months.
On the other hand, the present invention provides the manufacturing method of above-mentioned mixed gel food, the method includes following steps
It is rapid: (1) to prepare calcium lactate solution；(2) citrate buffer solution is prepared；(3) apple mud is prepared；(4) thickener is dissolved；(5) it endures
It boils；(6) filtering allotment；(7) blending is mixed colours；(8) it is poured；(9) cooling, demoulding, packaging；(10) it sterilizes.
In the filtering allotment of step (6), according to Product Conceptual Design, nutrient health needs, vitamin, mine can be added
The ingredients such as substance iron, mineral calcium, minerals zinc, juice.
Mixed gel food of the invention is different from jelly production common currently on the market, has good thermostabilization
Property, therefore on the one hand can be detached from sealing hard packing and realize that independent molding is put without worrying to melt deformation, on the other hand may be used
Be fabricated to a variety of gel moulding and jelly be added, when heating sterilization will not failure mode or decoloration taint of odour, while also have compared with
The long room temperature shelf-life has good market application prospect.
Detailed description of the invention
Fig. 1 is the preparation process flow schematic diagram of gel food of the invention.
Specific embodiment
Currently, thickener used in commercially available jelly be mostly between konjaku flour, carragheen, locust bean gum, xanthan gum etc. not
It compounds in proportion, the jelly of differentiation mouthfeel can be produced according to the difference of the type of thickener used and compound proportion.So
And the gel food for having both thermal stability and good mouthfeel cannot be made using above-mentioned several thickeners.Mixing of the invention is solidifying
Gellan gum is exactly utilized with this characteristic of significant temperature hysteresis in glue food.
Temperature hysteresis refers to that gelling temp is far below the melt temperature of gel.Typically, the gelation temperature of gellan gum
Between 30-50 DEG C, and melt temperature is then between 65-120 DEG C.The significant temperature hysteresis of gellan gum makes its gel
Structure can keep during heat treatment stable, therefore have important Practical significance to food industry.In the present invention, it uses
Meet the low-acyl gellan gum of 25535 national standard of GB.In the present invention, addition 0.1~0.3wt%'s, preferably 0.2wt% is low
Acyl gellan gum.
The gelling temp of gellan gum and the height of melt temperature depend primarily on the formation condition of gel, such as the class of cation
Type and concentration etc..Gellan gum is especially sensitive for calcium and magnesium ion.Sodium salt and sylvite may also lead to gel, but its required concentration is about
It is 25 times bigger than divalent ion, and this gellike is thermal reversion.Therefore, usually when using gellan gum as gelling agent, first will
Gellan gum is heated to 70-75 DEG C of aquation in deionized water, and calcium and magnesium ion is added in the temperature or greater than temperature when, this
Fashion will not gel, until when being cooled to 40-50 DEG C can gel, and when this gel heats again, will not melt.In this hair
In bright, select L-calcium lactate as calcium ion source, while using process water to prevent from being further introduced into other calcium ions and magnesium ions.This hair
In bright, the L-calcium lactate of 0.1~0.3wt%, preferably 0.12wt% is added.Heretofore described " process water " require turbidity≤
1 degree, coloration≤5 degree, free chlorine residual≤0.1ppm, hardness≤3mg/L.In the present invention, needed according to formula, addition 70~
The process water of 80wt%, preferably 70wt%.
Will be so that gel products mouthfeel be partially hard partially crisp as gelling agent however, gellan gum is used alone, chewiness is poor.Together
When, gellan gum and other foodstuff glues have preferable compatibility, so as to be used cooperatively with other foodstuff glues, by adjusting gellan gum
With the ratio of other foodstuff glues, food is enabled to obtain optimal sense organ, texture and stability requirement.In order to improve gel food
Product mouthfeel obtains well balanced, the original according to the same konjac glucomannan of gellan gum, carragheen synergy of thermal stability and taste flavor
Reason, the present invention uses low-acyl gellan gum, and adds suitable konjac glucomannan, carragheen in formula, is aided with a certain proportion of Huang
Virgin rubber, by being adjusted to gelling agent mixed proportion, hence it is evident that improve mouthfeel, the texture of mixed gel product.In the present invention
The konjac glucomannan used meets the regulation of standard GB/T/T 18104 using purifying konjac glucomannan (purifying konjaku flour).In the present invention,
Add the konjac glucomannan of 0.1~0.3wt%, preferably 0.15wt%.Carragheen used in the present invention uses Kappa type carragheen,
Meet the regulation of standard GB/T 15044.In the present invention, the Kappa type OK a karaoke club of 0.1~0.3wt%, preferably 0.3wt% is added
Glue.Xanthan gum used in the present invention meets the regulation of standard GB/T 13886.In the present invention, 0.05~0.1wt% of addition,
It is preferred that the xanthan gum of 0.07wt%.
Carragheen is potassium sensitive type gel agent, and only suitable potassium ion presence could obtain good gel strength.For
This, the present invention preferably adds the potassium citrate of 0.1wt% in gel food formula, and potassium ion release is slow, can make product matter
Structure flexible relative is flexible, further increases the syneresis rate of gel products.In addition, since carragheen is base gel, in acidity
Under the conditions of easily crack under high temperature, gel strength is lost quickly, therefore is further preferably added in inventive formulation as pH buffer
0.05wt% sodium citrate and 0.1wt% Citric Acid Mono, to slow down the destruction of carragheen.
For the flavor for further increasing inventive gel food, the present invention can further add vitamin (dimension in formula
Raw element A, vitamin D, vitamin E, vitamin C), Isin glue collagen peptide, juice (apple butter, vegetable juice (carrot juice, celery
Vegetable juice, corn pulp etc.), concentrated apple juice or grape juice) and such as iron, calcium, zinc minerals).Collagen of the present invention
The small molecule of 2000 dalton of protein peptides preferred molecular weight hydrolyzes Isin glue collagen peptide.Juice of the present invention meets GB/T
Regulation in 31121 national standards.Minerals iron of the present invention and minerals zinc are with side well known to those skilled in the art
Formula addition, minerals iron such as ferric orthophosphate, ferrous fumarate, ferrous sulfate, NaFeEDTA sodium, ferrous lactate etc., preferably lactic acid are sub-
Iron；Minerals zinc such as zinc citrate, zinc gluconate, zinc lactate, zinc sulfate etc., preferably zinc lactate.Preferably, the present invention is matching
The apple butter of 10~20wt%, further preferred 10wt% are added in side.Apple butter minerals rich in and the life of a variety of dimensions
Element, the double effects with defaecation, antidiarrheal.Apple butter is common to do infant's diatery supplement, since apple butter is compared with other fruit muddy prices
It is cheap, it is easy to get, while the minerals and vitamins C such as calcium rich in, phosphorus, iron, potassium, therefore be widely used.This
The invention apple butter meets the regulation in 10770 national standard of GB.
Embodiment
Next, being illustrated in further detail by embodiment to the present invention, but the present invention is not limited only to these realities
Apply example.
Raw material sources: white granulated sugar (Shanghai emergence sugar industry, kapok court cards), purifying konjaku rubber powder (Hubei johnsen konjaku science and technology,
KT15 type), Kappa type carragheen (Shanghai north connects colloid, BLK1120 type), gellan gum (Cpkelco, low acyl group type), xanthan gum
(Shandong Zhong Xuan share, 9270 types), potassium citrate (Lianyun Harbour Grant chemical industry, food-grade), sodium citrate (Guangzhou fringe gladization
Work, food-grade), potassium sorbate (hundred taste biotechnology of Hebei, food-grade), L-calcium lactate (hundred taste biotechnology of Hebei, food
Grade), DL-malic acid (hundred taste biotechnology of Hebei, food-grade), Citric Acid Mono (the glad chemical industry of Guangzhou fringe, food-grade), apple butter
(Shijiazhuang City Jun Zhe commerce and trade Co., Ltd, the happy dimension of Heng Shi are grown).
The manufacture of 1 mixed gel food of embodiment
The mixed gel food of the present embodiment is based on manufacturing as following formula:
White granulated sugar 20wt%, purifying konjac glucomannan 0.15wt%, Kappa type carragheen 0.3wt%, low-acyl gellan gum
0.2wt%, xanthan gum 0.07wt%, potassium citrate 0.1wt%, sodium citrate 0.05wt%, potassium sorbate 0.05wt%, L- cream
Sour calcium 0.12wt%, DL-malic acid 0.1wt%, citric acid 0.1wt%, apple butter 10wt%, process water 70wt%.
By the following method, the gel food of the present embodiment has been manufactured:
(1) it prepares calcium lactate solution: weighing L-calcium lactate, it is uniformly stand-by with 10 times of weight hot water dissolvings.
(2) it prepares citrate buffer solution: weighing Citric Acid Mono, DL-malic acid, potassium citrate, sodium citrate, sorbic acid
Potassium is uniformly stand-by with 10 times of weight hot water dissolvings.
(3) it prepares apple mud: weighing apple butter, be uniformly dissolved for use with 5 times of weight hot water stirs.
(4) it dissolves thickener: for 1.5 grams of purifying konjaku flours, weighing Kappa type -3 grams of carragheen, low-acyl gellan gum 2
Gram, 0.7 gram of xanthan gum mixed with 36 grams of white granulated sugars, while stirring slowly in 700 grams of water of investment, preferably the stirring when with interlayer
Logical steam is warming up to 50 DEG C to accelerate colloidal sol；Later on emulsification cutter reflux cycle, dissolves thickener sufficiently.
(5) infusion: dissolved thickener material is heated to 98 DEG C, heating-up time about 20min.
(6) filtering allotment: the material after infusion is crossed after 200 meshes in the temporary storage tank for being pumped into jacketed, interlayer leads to cold water
Fast cooling is then respectively added slowly to citrate buffer solution, calcium lactate solution, apple mud, is quickly dispersed with stirring to 80 DEG C
Uniformly.
(7) blending, toning: being added natural pigment and essence carries out blending, toning.
(8) be poured: the feed liquid after the blending that step (7) obtain is mixed colours is poured into the silica gel mould that can have various moulding
In, feed liquid heat preservation at this time prevents the too low generation bubble of temperature at 80 DEG C.
(9) cooling, demoulding, packaging: the cold wind tunnel for being 0~5 DEG C by temperature by the silica gel mould after casting, fast quickly cooling
But to room temperature；Then the product in mold is poured out by hand；Prepare the syrup of solid content Brix=18wt%, pH=3.5~3.8
Product after demoulding is fitted into 5kg can by solution, controls product solid content about 60wt%.
(10) it sterilizes: 85 DEG C, 15min pasteurize being carried out to the product after sealing packaging, after air-drying can body surface water drops
Vanning, storage.
Gelling temp by the resulting gel food of process above step is 45 DEG C, and melt temperature is 110 DEG C, pH=
3.7~4.1, solid content Brix=20~22wt% was stored at room temperature the shelf-life up to 12 months.
The selection of 2 gellan gum dosage of embodiment
Firstly, to not gel food is made using mixed gel, and the gel that gellan gum is used only as gelling agent is eaten
Product are tested.Following comparative example 1-5 has used formula and method same as Example 1, the difference is that, do not make
With carragheen, konjac glucomannan and xanthan gum, but the gellan gum and 0.1wt% calcium lactate of different amounts is used only, and it is right to study its
The influence of gel food mouthfeel, as a result referring to such as the following table 1:
Influence of the 1 gellan gum dosage of table to gel food mouthfeel
As can be seen from the above table, the gel food made using only gellan gum, increases with dosage, hardness enhancing, but mouth
Feel partially crisp, no chewiness, according to above-mentioned analysis of experiments, the present invention controls gellan gum dosage in 0.1-0.3wt%.And pass through
The thickeners such as addition purifying konjac glucomannan, Kappa type carragheen are compounded to improve mouthfeel (increasing elasticity, chewiness, tenacity).
On the other hand, it will be evident that increasing with gellan gum dosage, thermal stability significantly increases You Shangbiao.
In order to further specifically study the influence factor of mixed gel food mouthfeel and flavor, by the present invention in that with low acyl
Base junction cold glue, the different amounts for purifying 4 konjac glucomannan, Kappa type carragheen, L-calcium lactate key influence factors, pass through implementation
The mixed gel food of different compositions has been made in method described in example 1, and is scored its thermal stability and by will
Hope person is edible and scores its mouthfeel, is then compared with embodiment 1.
Following preparation example 1-8 is studied on the basis of the formula of embodiment 1 using single argument method, and observation only changes single
Influence of the one gel component content to product thermal stability and mouthfeel.
The flavor taste of preparation example 1-8 is listed in following table 2 compared with embodiment 1:
Influence of the 2 different amounts factor of table to mixed gel flavour of food products and mouthfeel
By upper table 2 it is found that the product form of the mixed gel food of the embodiment of the present invention 1 can make it have optimal heat surely
Qualitative and mouthfeel.In addition, from the above it is found that low-acyl gellan gum product thermal stability and mouthfeel are influenced it is the most obvious,
And simultaneously by adding suitable purifying konjac glucomannan, Kappa type carragheen and L-calcium lactate, the mouth of gel products can be effectively improved
Sense, enhancing product elasticity, increases chewiness, mixed gel product of the invention is made to be more suitable for eating.
Claims (12)
1. a kind of mixed gel food, the gel food includes following components: 18~22wt% of white granulated sugar, konjac glucomannan 0.1~
0.1~0.3wt% of 0.3wt%, Kappa type carragheen, 0.2~0.3wt% of low-acyl gellan gum, xanthan gum 0.07~
0.1wt%, 0.12~0.3wt% of L-calcium lactate and process water.
2. mixed gel food as described in claim 1, each component content in the gel food meet following one or
It is multinomial: white granulated sugar 20wt%；Konjac glucomannan 0.15wt%；Kappa type carragheen 0.3wt%；And 70~80wt% of process water.
3. mixed gel food as claimed in claim 1 or 2, which is characterized in that the mixed gel food further includes
One of following component is a variety of: potassium citrate 0.1wt%, sodium citrate 0.05wt%, potassium sorbate 0.05wt%, DL-
0.1~0.2wt% of malic acid, Citric Acid Mono 0.1wt%, 0.6~1mg/kg of vitamin A, vitamin D 0.04mg/kg, dimension life
Plain E0.001~0.007wt%, 0.012~0.024wt% of vitamin C, 5~10wt% of Isin glue collagen peptide, vegetable juice 10~
20wt%, 5~10wt% of 10~20wt% of apple butter, concentrated apple juice or grape juice, minerals iron 0.002wt%, minerals
0.04~0.08wt% of calcium, minerals zinc 0.002wt%.
4. mixed gel food as claimed in claim 1 or 2, the mixed gel food includes following components: white granulated sugar
20wt%, purifying konjac glucomannan 0.15wt%, Kappa type carragheen 0.3wt%, low-acyl gellan gum 0.2wt%, xanthan gum
0.07wt%, potassium citrate 0.1wt%, sodium citrate 0.05wt%, potassium sorbate 0.05wt%, L-calcium lactate 0.12wt%,
DL-malic acid 0.1wt%, Citric Acid Mono 0.1wt%, apple butter 10wt% and process water.
5. mixed gel food as claimed in claim 1 or 2, which is characterized in that the gelling temp of the mixed gel food
It is 35-50 DEG C；Melt temperature is 75-120 DEG C.
6. mixed gel food as claimed in claim 5, which is characterized in that the gelling temp of the mixed gel food is 45
℃。
7. mixed gel food as claimed in claim 5, which is characterized in that the melt temperature of the mixed gel food is
110℃。
8. mixed gel food as claimed in claim 1 or 2, wherein in the mixed gel food, pH=3.7~4.1,
Solid content Brix=20~22wt%, being stored at room temperature the shelf-life is 12 months.
9. the method for mixed gel food described in any one of manufacturing claims 1-8, the described method comprises the following steps:
(1) calcium lactate solution is prepared；(2) citrate buffer solution is prepared；(3) apple mud is prepared；(4) thickener is dissolved；(5) infusion；
(6) filtering allotment；(7) blending is mixed colours；(8) it is poured；(9) cooling, demoulding, packaging；(10) it sterilizes.
10. method as claimed in claim 9, which is characterized in that the method meets following one or more:
In the step (1), L-calcium lactate is weighed, it is uniform with 10 times of weight hot water dissolvings；
In the step (2), 10 times of Citric Acid Mono, DL-malic acid, potassium citrate, sodium citrate, potassium sorbate weights are weighed
It is uniform to measure hot water dissolving；
In the step (3), apple butter is weighed, is uniformly dissolved with 5 times of weight hot water stirs；
In the step (4), purifying 1.5 parts by weight of konjac glucomannan, 3 parts by weight of Kappa type carragheen, low-acyl gellan gum 2 are weighed
Parts by weight, 0.7 parts by weight of xanthan gum are mixed with 36 parts by weight white granulated sugars, are put into 700 parts by weight water while stirring；It is later on
Cutter reflux cycle is emulsified, dissolves thickener sufficiently；
In the step (5), the dissolved thickener material of the step (4) is heated to 98 DEG C of progress infusions, is heated up
Time 20min；
In the step (6), the material after the step (5) infusion is crossed after 200 meshes in the temporary storage tank for being pumped into jacketed, is pressed from both sides
The logical cold water fast cooling of layer is then separately added into citrate buffer solution, calcium lactate solution, apple mud, is dispersed with stirring to 80 DEG C
Uniformly；
In the step (7), natural pigment is added in the allotment feed liquid that Xiang Suoshu step (6) obtains and essence carries out blending, toning；
In the step (8), under 80 DEG C of heat preservations, the feed liquid after the blending that step (7) obtain is mixed colours is poured into silica gel mould
In；
In the step (9), the cold wind tunnel for being 0~5 DEG C by temperature by the silica gel mould after the step (8) casting is cold
But to room temperature；Then demoulding；The sugar aqueous solution for preparing Brix=18wt%, pH=3.5~3.8, by the product after the demoulding
It is fitted into tank, control product solid content is 60wt%；And/or
In the step (10), 85 DEG C, 15min pasteurize are carried out to the product after sealing packaging.
11. method as claimed in claim 10, which is characterized in that in the step (4), steamed so that interlayer is logical when the stirring
Vapour is warming up to 50 DEG C to accelerate colloidal sol.
12. the method as described in claim 9 or 10, which is characterized in that in the step (6), further add vitamin
A, vitamin D, vitamin E, vitamin C, minerals iron, mineral calcium, minerals zinc, vegetable juice, concentrated apple juice and/or Portugal
Grape juice ingredient.
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| WO2020191544A1 (en) * | 2019-03-22 | 2020-10-01 | 健康元药业集团股份有限公司 | Food composition, preparation method therefor and use thereof |
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| CN112704216A (en) * | 2020-03-30 | 2021-04-27 | 北京市营养源研究所 | Meal aid suitable for preparing vegetable easy-to-eat food for old people and application of meal aid |
| CN112715894A (en) * | 2020-12-30 | 2021-04-30 | 仙乐健康科技(安徽)有限公司 | Gel jelly containing high-content collagen |
| CN116195664A (en) * | 2021-12-01 | 2023-06-02 | 内蒙古伊利实业集团股份有限公司 | Heat-resistant jelly-like fruit juice tea and preparation method thereof |
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