CN109007780A - A kind of red algae gel food and preparation method thereof - Google Patents
A kind of red algae gel food and preparation method thereof Download PDFInfo
- Publication number
- CN109007780A CN109007780A CN201810906215.8A CN201810906215A CN109007780A CN 109007780 A CN109007780 A CN 109007780A CN 201810906215 A CN201810906215 A CN 201810906215A CN 109007780 A CN109007780 A CN 109007780A
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- red algae
- gel food
- algae gel
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/015—Inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/238—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seeds, e.g. locust bean gum or guar gum
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
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- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dispersion Chemistry (AREA)
- Inorganic Chemistry (AREA)
- Jellies, Jams, And Syrups (AREA)
- Edible Seaweed (AREA)
Abstract
The invention discloses a kind of red algae gel foods and preparation method thereof, are related to food processing technology field.It includes following raw material by weight: 0.2~5 part of furcellaran, 0.1~4 part of gelling thickener, 0.1~5 part of thickening stabilizing agent and 86~99.6 parts of water.Furcellaran, gelling thickener and thickening stabilizing agent are added to the water by it first, heating stirring to be completely dissolved and at 80 DEG C -100 DEG C heat preservation obtain glue；Then gained glue is filled in mold, stands and is cooled and shaped；To get finished product after finally that the product being cooled and shaped is chilled, defrosting, water removal phase.Red algae gel food prepared by the present invention, toughness is stronger, chewy texture is full and low in calories, enriches product category.Production technology of the present invention is feasible, red algae gel food is unique in taste, is a innovative ocean health food, has certain market prospects.
Description
Technical field
The present invention relates to food processing technology fields, and in particular to a kind of red algae gel food and preparation method thereof.
Background technique
Furcellaran is a kind of hydrophilic food glue extracted from natural red algae, the extract in red algae, OK a karaoke club
Glue and agar are furcellaran.Carragheen is red algae uniqueness algal polysaccharides, and total dietary fiber nearly 70% has many heavy
The physiological function wanted: if increased satiety, reducing the uptake of enteral cholesterol, harmful substance inhibited to generate, promote excretion, point
Carcinogen etc. is solved, addition potassium ion can not only enhance gel, and long-term consumption can also play the effect of mending potassium decompression.But at present
Carragheen is mainly used for jelly pudding, fruit jelly etc. as gelling agent, and the more soft bullet of mouthfeel lacks toughness and chewy texture, and
Sugar content is high, is not easy eat more.
Agar also known as cold day have the function of clearing away summerheat, Appetizing spleen-tonifying, and can be in intestines containing various trace elements
Moisture is absorbed in road, expands intestinal contents, and increase is just measured, and is stimulated intestinal wall, is helped improve constipation.The common product in present market
For directly use agar boil bean jelly, if application number 201210476847.8 discloses a kind of sea-plant bean jelly, with
Agar is main material, and sea-plant and water are auxiliary material, and weight proportion is water: agar: sea-plant=20:1:0.8；
Wherein agar and sea-plant are that anhydrous dry product weighs, and sea-plant includes spirulina, seaweed, kelp and Enteromorpha.Application
Numbers 201510718271.5 disclose a kind of health care alga bean jelly and preparation method thereof, the raw material composition and mass percent of bean jelly
Are as follows: drystone cauliflower 1-3%, long shoot grape caulerpa fresh goods 10-15%, Chinese medicine extract 5-8%, light-coloured vinegar 0.1-0.3%, surplus are
Pure water, bean jelly long-term consumption are with health role.
Although the prior art discloses the research report of many bean jelly preparation methods, but the bean jelly mouthfeel of its production is softer
Frangible, product is more single.
Summary of the invention
One of task of the invention is to provide a kind of red algae gel food, and toughness is stronger, chewy texture is full, and low-heat
Amount, enriches product category.
Its technical solution includes:
A kind of red algae gel food, it includes following raw material by weight: 0.2~5 part of furcellaran, gel enhancing agent
0.1~4 part, 0.1~5 part of thickening stabilizing agent and 86~99.6 parts of water；
The furcellaran is the combination of carragheen, agar or both.
As a preferred solution of the present invention, the gelling thickener is calgon, potassium chloride or biphosphate
The combination of one or more of potassium.
As another preferred embodiment of the invention, the thickening stabilizing agent is konjaku flour, starch, xanthan gum, locust bean gum
One or more of combination.
Another task of the invention is to provide the preparation method of above-mentioned red algae gel food, successively the following steps are included:
Furcellaran, gelling thickener and thickening stabilizing agent are added to the water by a, heating stirring to be completely dissolved and 80 DEG C-
Heat preservation obtains glue at 100 DEG C；
Glue obtained by step a is filled in mold by b, is stood and is cooled and shaped；
The product that step b has been cooled and shaped by c is chilled, thaw, after water removal phase to get finished product.
Further, in step b, the temperature of cooling and shaping is 0 DEG C~35 DEG C, and molding time is 0.5~8h.
Further, in step c, cryogenic temperature is -35 DEG C~-1 DEG C.
Further, it is thawed by way of heating in step c, thaw point≤45 DEG C.
Compared with prior art, present invention offers following advantageous effects:
(1) using the characteristic of the gel of furcellaran, innovative handles to obtain novel red algae the present invention using refrigerating process
Gel food, manufacture craft is simple, and operation is controllable.
(2) the product mouthfeel that the present invention makes is tough chewy texture, is different from conventional gel food, and heat is low, cold and dressed with sauce health
It is delicious.
In conclusion red algae gel food of the invention, production technology is feasible, unique in taste, is a innovative
Ocean health food has certain market prospects.
Specific embodiment
The invention proposes a kind of red algae gel foods and preparation method thereof, in order to make advantages of the present invention, technical solution
Clearer, clear, the present invention will be further described combined with specific embodiments below.
Raw material selected by the present invention can be bought by commercial channel and be obtained.
Embodiment 1:
A kind of red algae gel food, ingredient are as follows: carragheen 1.32kg, starch 0.5kg, xanthan gum 0.05kg, potassium chloride
0.93kg, excess water 197.2kg.
The preparation method of above-mentioned red algae gel food:
Pour into carragheen, starch and potassium chloride into water while stirring, heating stirring is to being completely dissolved and keep the temperature at 85 DEG C
10min is prepared into glue, then pours into glue in mold, and molding 6h is stood under the conditions of 25 DEG C, is put into -18 DEG C of freezers
It takes out after middle freezing and thaws at 45 DEG C, remove water and get product after thawing completely.
Embodiment 2:
A kind of red algae gel food, ingredient are as follows: carragheen 0.4kg, konjaku flour 0.4kg, locust bean gum 0.05kg, potassium chloride
0.15kg, excess water 199.0kg.
The preparation method of above-mentioned red algae gel food:
Pour into carragheen, konjaku flour and locust bean gum into water while stirring, heating stirring is to being completely dissolved and protect at 90 DEG C
Warm 10min is prepared into glue, then pours into glue in mold, and under the conditions of 10 DEG C stand molding 4h, be put into -24 DEG C it is cold
It takes out after being freezed in frozen storehouse and thaws at 30 DEG C, remove water and get product after thawing completely.
Embodiment 3:
A kind of red algae gel food, ingredient are as follows: carragheen 0.8kg, agar 0.3kg, potassium chloride 1.0kg, excess water
197.9kg。
The preparation method of above-mentioned red algae gel food:
Pour into carragheen, agar and potassium chloride into water while stirring, heating stirring is to being completely dissolved and keep the temperature at 98 DEG C
10min is prepared into glue, then pours into glue in mold, and forms 2h in 4 DEG C of standings, is put into -30 DEG C of freezers and freezes
It takes out and gets product afterwards.
Embodiment 4:
A kind of red algae gel food, ingredient are as follows: agar 2kg, calgon 0.5kg, potassium dihydrogen phosphate 0.02kg, starch
6kg, excess water 191.48kg.
The preparation method of above-mentioned red algae gel food:
Pour into agar, calgon and potassium dihydrogen phosphate into water while stirring, heating stirring to be completely dissolved and
100 DEG C of heat preservation 10min, are prepared into glue, then pour into glue in mold, and molding 8h is stood under the conditions of 30 DEG C, be put into-
It takes out after being freezed in 10 DEG C of freezers and thaws at 40 DEG C, remove water and get product after thawing completely.
Embodiment 5:
Difference from Example 1 is, in the preparation method of red algae gel food, heating stirring to be completely dissolved and
100 DEG C of heat preservation 10min, Formation temperature are 35 DEG C, molding time 8h.
Embodiment 6:
Difference from Example 1 is, in the preparation method of red algae gel food, heating stirring to be completely dissolved and
80 DEG C of heat preservation 10min, cryogenic temperature are -35 DEG C.
Embodiment 7:
Difference from Example 1 is, in the preparation method of red algae gel food, cryogenic temperature is -1 DEG C.
Thawing mode in above-described embodiment is that room temperature natural thaw perhaps heats thaw preserving type refrigeration or freezing
It saves.
It uses for reference the prior art and can be realized in the above-mentioned part that do not address.
It should be noted that any equivalent way that those skilled in the art are made under the introduction of this specification, or
Obvious variant should all be within the scope of the present invention.
Claims (7)
1. a kind of red algae gel food, which is characterized in that it includes following raw material by weight: 0.2~5 part of furcellaran coagulates
0.1~4 part of glue thickener, 0.1~5 part of thickening stabilizing agent and 86~99.6 parts of water；
The furcellaran is the combination of carragheen, agar or both.
2. a kind of red algae gel food according to claim 1, it is characterised in that: the gelling thickener is hexa metaphosphoric acid
The combination of one or more of sodium, potassium chloride or potassium dihydrogen phosphate.
3. a kind of red algae gel food according to claim 1, it is characterised in that: the thickening stabilizing agent be konjaku flour,
The combination of one or more of starch, xanthan gum, locust bean gum.
4. the preparation method of red algae gel food according to claim 1-3, which is characterized in that successively include with
Lower step:
Furcellaran, gelling thickener and thickening stabilizing agent are added to the water by a, and heating stirring is to being completely dissolved and at 80 DEG C -100 DEG C
Lower heat preservation obtains glue；
Glue obtained by step a is filled in mold by b, is stood and is cooled and shaped；
The product that step b has been cooled and shaped by c is chilled, thaw, after water removal phase to get finished product.
5. the preparation method of red algae gel food according to claim 4, it is characterised in that: in step b, cooling and shaping
Temperature is 0 DEG C~35 DEG C, and molding time is 0.5~8h.
6. the preparation method of red algae gel food according to claim 4, it is characterised in that: in step c, cryogenic temperature
It is -35 DEG C~-1 DEG C.
7. the preparation method of red algae gel food according to claim 4, it is characterised in that: pass through heating in step c
Mode is thawed, thaw point≤45 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810906215.8A CN109007780A (en) | 2018-08-10 | 2018-08-10 | A kind of red algae gel food and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810906215.8A CN109007780A (en) | 2018-08-10 | 2018-08-10 | A kind of red algae gel food and preparation method thereof |
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| Publication Number | Publication Date |
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| CN109007780A true CN109007780A (en) | 2018-12-18 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810906215.8A Pending CN109007780A (en) | 2018-08-10 | 2018-08-10 | A kind of red algae gel food and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113197291A (en) * | 2021-05-18 | 2021-08-03 | 南京泛成生物科技有限公司 | Clean label jelly based on plant extraction colloid and preparation method |
| WO2022151595A1 (en) * | 2021-01-15 | 2022-07-21 | 江苏祈瑞医药科技有限公司 | Thickening assembly with controllable viscosity at full shear rate |
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|---|---|---|---|---|
| CN1742611A (en) * | 2005-09-23 | 2006-03-08 | 上海师范大学 | Composite food gel for preparing suspension drink |
| CN101040718A (en) * | 2007-03-30 | 2007-09-26 | 黄家刚 | Novel alga bean jelly and the preparing method |
| CN101564120A (en) * | 2009-06-08 | 2009-10-28 | 浙江中肯生物科技有限公司 | Compound food gum used for preparing invisible beverage and invisible beverage prepared thereby |
| CN103564279A (en) * | 2012-08-08 | 2014-02-12 | 福建天线宝宝食品股份有限公司 | Novel composite food gum for preparing fruit salad |
| CN107912741A (en) * | 2017-12-05 | 2018-04-17 | 福建师范大学 | A kind of method for preparing agar agar-agar jelly |
-
2018
- 2018-08-10 CN CN201810906215.8A patent/CN109007780A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1742611A (en) * | 2005-09-23 | 2006-03-08 | 上海师范大学 | Composite food gel for preparing suspension drink |
| CN101040718A (en) * | 2007-03-30 | 2007-09-26 | 黄家刚 | Novel alga bean jelly and the preparing method |
| CN101564120A (en) * | 2009-06-08 | 2009-10-28 | 浙江中肯生物科技有限公司 | Compound food gum used for preparing invisible beverage and invisible beverage prepared thereby |
| CN103564279A (en) * | 2012-08-08 | 2014-02-12 | 福建天线宝宝食品股份有限公司 | Novel composite food gum for preparing fruit salad |
| CN107912741A (en) * | 2017-12-05 | 2018-04-17 | 福建师范大学 | A kind of method for preparing agar agar-agar jelly |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2022151595A1 (en) * | 2021-01-15 | 2022-07-21 | 江苏祈瑞医药科技有限公司 | Thickening assembly with controllable viscosity at full shear rate |
| CN113197291A (en) * | 2021-05-18 | 2021-08-03 | 南京泛成生物科技有限公司 | Clean label jelly based on plant extraction colloid and preparation method |
| CN113197291B (en) * | 2021-05-18 | 2023-08-11 | 南京泛成生物科技有限公司 | Cleaning tag jelly based on plant extraction colloid and preparation method thereof |
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Application publication date: 20181218 |
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