CN106722750A - Gel for solidifying tartar sauce - Google Patents
Gel for solidifying tartar sauce Download PDFInfo
- Publication number
- CN106722750A CN106722750A CN201710045480.7A CN201710045480A CN106722750A CN 106722750 A CN106722750 A CN 106722750A CN 201710045480 A CN201710045480 A CN 201710045480A CN 106722750 A CN106722750 A CN 106722750A
- Authority
- CN
- China
- Prior art keywords
- gel
- konjac glucomannan
- carragheen
- solidifying
- tartar sauce
- 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.)
- Pending
Links
- 235000015067 sauces Nutrition 0.000 title claims abstract description 35
- 208000006558 Dental Calculus Diseases 0.000 title claims abstract description 15
- 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 30
- 244000247812 Amorphophallus rivieri Species 0.000 claims abstract description 30
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims abstract description 30
- 229920002581 Glucomannan Polymers 0.000 claims abstract description 30
- 229920002752 Konjac Polymers 0.000 claims abstract description 30
- 229940046240 glucomannan Drugs 0.000 claims abstract description 30
- 239000000252 konjac Substances 0.000 claims abstract description 30
- 235000010485 konjac Nutrition 0.000 claims abstract description 30
- 241000206575 Chondrus crispus Species 0.000 claims abstract description 29
- 229920000161 Locust bean gum Polymers 0.000 claims abstract description 15
- 235000010420 locust bean gum Nutrition 0.000 claims abstract description 15
- 239000000711 locust bean gum Substances 0.000 claims abstract description 15
- 239000002562 thickening agent Substances 0.000 claims abstract description 6
- 229920001285 xanthan gum Polymers 0.000 claims description 10
- 229920002907 Guar gum Polymers 0.000 claims description 6
- 239000000665 guar gum Substances 0.000 claims description 6
- 235000010417 guar gum Nutrition 0.000 claims description 6
- 229960002154 guar gum Drugs 0.000 claims description 6
- 239000003292 glue Substances 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 4
- 239000007788 liquid Substances 0.000 abstract description 10
- 238000010438 heat treatment Methods 0.000 abstract description 9
- 235000013409 condiments Nutrition 0.000 abstract description 7
- 238000013329 compounding Methods 0.000 abstract description 3
- 239000000499 gel Substances 0.000 description 27
- 241000237502 Ostreidae Species 0.000 description 20
- 235000020636 oyster Nutrition 0.000 description 20
- 238000003756 stirring Methods 0.000 description 19
- 150000001875 compounds Chemical class 0.000 description 9
- 238000007711 solidification Methods 0.000 description 7
- 230000008023 solidification Effects 0.000 description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 7
- 239000000843 powder Substances 0.000 description 6
- 229920002134 Carboxymethyl cellulose Polymers 0.000 description 4
- 235000010948 carboxy methyl cellulose Nutrition 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 229920006184 cellulose methylcellulose Polymers 0.000 description 3
- 239000003795 chemical substances by application Substances 0.000 description 3
- 239000007787 solid Substances 0.000 description 3
- 230000000694 effects Effects 0.000 description 2
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 description 1
- GJCOSYZMQJWQCA-UHFFFAOYSA-N 9H-xanthene Chemical compound C1=CC=C2CC3=CC=CC=C3OC2=C1 GJCOSYZMQJWQCA-UHFFFAOYSA-N 0.000 description 1
- 244000215068 Acacia senegal Species 0.000 description 1
- 229920001817 Agar Polymers 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- 229920000084 Gum arabic Polymers 0.000 description 1
- 206010054949 Metaplasia Diseases 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 235000010489 acacia gum Nutrition 0.000 description 1
- 239000000205 acacia gum Substances 0.000 description 1
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 235000010419 agar Nutrition 0.000 description 1
- 239000001768 carboxy methyl cellulose Substances 0.000 description 1
- 230000015271 coagulation Effects 0.000 description 1
- 238000005345 coagulation Methods 0.000 description 1
- 238000004332 deodorization Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 229920001971 elastomer Polymers 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 230000015689 metaplastic ossification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 239000005060 rubber Substances 0.000 description 1
- 235000010413 sodium alginate Nutrition 0.000 description 1
- 239000000661 sodium alginate Substances 0.000 description 1
- 229940005550 sodium alginate Drugs 0.000 description 1
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 description 1
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
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)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a kind of gel for solidifying tartar sauce.A kind of gel for solidifying tartar sauce of the invention, the thickener includes carragheen and konjac glucomannan, wherein by weight percentage：Carragheen 40 78%, konjac glucomannan or locust bean gum 22 60%.Using the gel of present invention compounding, added to liquid condiment, the solid-state condiment after gel keeps solid-state, flexible, tack-free at normal temperatures, and liquid can be melted into during heating uniform temperature, and needs the time melted shorter.
Description
Technical field
It is the gel that liquid or paste flavoring can be solidified the invention belongs to food additives field.
Background technology
Flavoring refers to wide variety of for reconciling flavour and smell and have in diet, culinary art and food processing
Deodorization, defibrillation, the product for solving greasy, flavouring, increasing the effect such as fresh.Liquid or paste the flavoring amount of being difficult to control in use
It is accurate to add, so the solid state of liquid condiment being conducive into the addition of controlled quentity controlled variable and being easy to carry.
The content of the invention
The technical problems to be solved by the invention are to overcome modernization food machinery metaplasia to add flavoring during producing
Measure uppity present situation, there is provided a kind of gel for solidifying tartar sauce.
A kind of gel for solidifying tartar sauce, the thickener includes carragheen and konjac glucomannan, wherein by weight hundred
Divide ratio：Carragheen 40-78%, konjac glucomannan or locust bean gum 22-60%.
Preferably proportioning is：By weight percentage, by carragheen 40-78%, konjac glucomannan or locust bean gum 22-56%, xanthan
Glue 3-19% is constituted.
Further, preferred proportioning is：By weight percentage, by carragheen 40-78%, konjac glucomannan or locust bean gum 25-
59%th, sodium carboxymethylcellulose 4-15% compositions.
Further, preferred proportioning is：By weight percentage, carragheen 40-49%, konjac glucomannan 38-51%, locust bean gum
10-22% 。
Further, preferred proportioning is：By weight percentage, carragheen 50-65%, konjac glucomannan 30-35%, xanthans 10-
14%th, guar gum 5-10%.
Application of the invention is the flavoring of liquid or paste.
The present invention has the advantages that：
1st, using the gel of present invention compounding, added to liquid condiment, the solid-state condiment after gel keeps solid at normal temperatures
It is state, flexible, tack-free, liquid can be melted into during heating uniform temperature, and need the time melted shorter.
2nd, using compound gel agent of the invention, can gel-forming there is pseudoplastic food dressing, extruding, stirring
The shear thinning phenomenon occurred in the presence of shearforce such as mix, the pipeline transportation and dispersion for being conducive to these products are packed.
3rd, using compound gel agent of the invention, the solid state q-switched taste substance syneresis phenomenon after gel can be effectively reduced,
There is very strong water holding capacity and stability, and the original aesthetic quality of flavoring and local flavor will not be changed, preparation process is easy
It is easy to operate.
4th, using compound gel agent of the invention, than using the consumption of general single thickener few, effect is good.On the one hand,
Avoid consumption influence mouthfeel；On the other hand, cost can be substantially reduced.
Specific embodiment
A kind of single gel is hardly formed high intensity, flexible, tack-free gel, by carragheen, konjac glucomannan, Huang
Collaboration between the several foods thickener such as virgin rubber, guar gum, gelatin, CMC, agar, gum arabic, starch, sodium alginate
The proportioning that coagulation result, elasticity, consumption are best suitable for is selected in synergistic effect, the allotment to different proportion between them.Using this hair
The thickener of bright compounding, added to liquid condiment, after agitating heating, is cooled into the gel state flavoring of solidification.Hereinafter carry
For a kind of specific embodiment for solidifying liquid condiment and application of the present invention, but the embodiment the invention is not restricted to be provided.
Embodiment 1：Prepare solidification catsup（Catsup, carragheen, konjac glucomannan, xanthans）
1st, prepared by compound gel powder（Carragheen, konjac glucomannan, xanthans）：By carragheen 0.55g, konjac glucomannan 0.35g, xanthans
0.1g is dry-mixed, is added to the water under stirring, stirs evenly, and stands abundant aquation 2h；
2nd, it is put into water-bath（80 DEG C or so）Middle heating 10 minutes, and be stirred continuously；
3rd, catsup flavor enhancement 100g stirrings are added：
4th, taken out from water-bath and be cooled to room temperature, that is, obtain the catsup of gel state.
It is observed that the catsup after gel can at normal temperatures keep solid-state, tack-free, and can again 60 DEG C or so it is fast
Speed is melted.
Embodiment 2：Prepare solidification catsup（Catsup, carragheen, locust bean gum）
1st, prepared by compound gel powder（Carragheen, locust bean gum）：Carragheen 0.62g, locust bean gum 0.35g are dry-mixed, in stirring
It is added to the water under state, stirs evenly, stands abundant aquation 3h；
2nd, it is put into water-bath（85 DEG C or so）Middle heating 10 minutes, and be stirred continuously；
3rd, catsup flavor enhancement 100g stirrings are added；
4th, taken out from water-bath and be cooled to room temperature, that is, obtain the catsup of gel state.
It is observed that the catsup after gel can at normal temperatures keep solid-state, tack-free, and can again 60 DEG C or so it is fast
Speed is melted
Embodiment 3：Prepare solidification oyster sauce（Oyster sauce, carragheen, konjac glucomannan）
1st, prepared by compound gel powder（Carragheen, konjac glucomannan）：Carragheen 0.52g, konjac glucomannan 0.44g are dry-mixed, under stirring
It is added to the water, stirs evenly, stands abundant aquation 2h；
2nd, it is put into water-bath（80 DEG C or so）Middle heating 10 minutes, and be stirred continuously；
3rd, oyster sauce tartar sauce 100g stirrings are added；
4th, taken out from water-bath and be cooled to room temperature, that is, obtain solidifying the oyster sauce of state.
It is observed that the oyster sauce after gel can at normal temperatures keep solid-state, tack-free, and can again 60 DEG C or so it is quick
Melt.
Embodiment 4：Prepare solidification oyster sauce（Oyster sauce, carragheen, konjac glucomannan, CMC）
1st, prepared by compound gel powder（Carragheen, konjac glucomannan, CMC）：Carragheen 0.58g, konjac glucomannan 0.35g, CMC 0.08g do
It is mixed, it is added to the water under stirring, stir evenly, stand abundant aquation 3h；
2nd, it is put into water-bath（80 DEG C or so）Middle heating 10 minutes, and be stirred continuously；
3rd, oyster sauce tartar sauce 100g stirrings are added；
4th, taken out from water-bath and be cooled to room temperature, that is, obtain solidifying the oyster sauce of state.
It is observed that the oyster sauce after gel can at normal temperatures keep solid-state, tack-free, and can again 60 DEG C or so it is quick
Melt.
Embodiment 5：Prepare solidification oyster sauce（Oyster sauce, carragheen, konjac glucomannan, locust bean gum）
1st, prepared by compound gel powder（Carragheen, konjac glucomannan, locust bean gum）：Carragheen 0.42g, konjac glucomannan 0.39g, locust bean gum
0.09g is dry-mixed, is added to the water under stirring, stirs evenly, and stands abundant aquation 3h；
2nd, it is put into water-bath（85 DEG C or so）Middle heating 10 minutes, and be stirred continuously；
3rd, oyster sauce tartar sauce 100g stirrings are added；
4th, taken out from water-bath and be cooled to room temperature, that is, obtain solidifying the oyster sauce of state.
It is observed that the oyster sauce after gel can at normal temperatures keep solid-state, tack-free, and can again 60 DEG C or so it is quick
Melt.
Embodiment 6：Prepare solidification oyster sauce（Oyster sauce, carragheen, konjac glucomannan, xanthans, guar gum）
1st, prepared by compound gel powder（Carragheen, konjac glucomannan, xanthans, guar gum）：Carragheen 0.61g, konjac glucomannan 0.26g,
Xanthans 0.09, guar gum 0.04g are dry-mixed, are added to the water under stirring, stir evenly, and stand abundant aquation 3h；
2nd, it is put into water-bath（85 DEG C or so）Middle heating 10 minutes, and be stirred continuously；
3rd, oyster sauce tartar sauce 100g stirrings are added；
4th, taken out from water-bath and be cooled to room temperature, that is, obtain solidifying the oyster sauce of state.
It is observed that the oyster sauce after gel can at normal temperatures keep solid-state, tack-free, and can again 60 DEG C or so it is quick
Melt.
The above is only the preferred embodiment of the present invention, is illustrative and not restrictive, is not departing from this
In the case of the spirit and scope of invention, all of changing and modifications is within the scope of the present invention.
Claims (5)
1. a kind of gel for solidifying tartar sauce, it is characterised in that the thickener includes carragheen and konjac glucomannan, wherein
By weight percentage：Carragheen 40-78%, konjac glucomannan or locust bean gum 22-60%.
2. the gel for solidifying tartar sauce according to claim 1, it is characterised in that by weight percentage, by card
Draw glue 40-78%, konjac glucomannan or locust bean gum 22-56%, xanthans 3-19% composition.
3. the gel for solidifying tartar sauce according to claim 1, it is characterised in that by weight percentage, by card
Draw glue 40-78%, konjac glucomannan or locust bean gum 25-59%, CMC4-15% composition.
4. the gel for solidifying tartar sauce according to claim 1, it is characterised in that by weight percentage, OK a karaoke club
Glue 40-49%, konjac glucomannan 38-51%, locust bean gum 10-22%.
5. the gel for solidifying tartar sauce according to claim 1, it is characterised in that by weight percentage, OK a karaoke club
Glue 50-65%, konjac glucomannan 30-35%, xanthans 10-14%, guar gum 5-10%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710045480.7A CN106722750A (en) | 2017-01-22 | 2017-01-22 | Gel for solidifying tartar sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710045480.7A CN106722750A (en) | 2017-01-22 | 2017-01-22 | Gel for solidifying tartar sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106722750A true CN106722750A (en) | 2017-05-31 |
Family
ID=58943660
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710045480.7A Pending CN106722750A (en) | 2017-01-22 | 2017-01-22 | Gel for solidifying tartar sauce |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106722750A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107581568A (en) * | 2017-10-20 | 2018-01-16 | 天津商业大学 | One kind solidification paste essence |
| CN108464496A (en) * | 2018-03-28 | 2018-08-31 | 绿新（福建）食品有限公司 | A kind of thickening plum blossom is frozen and its prepares and application |
| JP2019178078A (en) * | 2018-03-30 | 2019-10-17 | 株式会社デリカシェフ | Gel composition |
| CN111374299A (en) * | 2018-12-27 | 2020-07-07 | 内蒙古蒙牛乳业（集团）股份有限公司 | Bottled yoghourt and preparation method thereof |
| CN111657423A (en) * | 2020-06-05 | 2020-09-15 | 必斐艾食品有限公司 | Spicy dumplings based on plant protein meat and preparation method thereof |
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| CN108464496A (en) * | 2018-03-28 | 2018-08-31 | 绿新（福建）食品有限公司 | A kind of thickening plum blossom is frozen and its prepares and application |
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| CN111657423A (en) * | 2020-06-05 | 2020-09-15 | 必斐艾食品有限公司 | Spicy dumplings based on plant protein meat and preparation method thereof |
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| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170531 |
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| RJ01 | Rejection of invention patent application after publication |