CN109043112A - Quick-fried pearl and preparation method thereof and food - Google Patents
Quick-fried pearl and preparation method thereof and food Download PDFInfo
- Publication number
- CN109043112A CN109043112A CN201811004986.4A CN201811004986A CN109043112A CN 109043112 A CN109043112 A CN 109043112A CN 201811004986 A CN201811004986 A CN 201811004986A CN 109043112 A CN109043112 A CN 109043112A
- Authority
- CN
- China
- Prior art keywords
- quick
- slurry
- fried pearl
- fried
- shell
- 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
- 235000013305 food Nutrition 0.000 title claims abstract description 21
- 238000002360 preparation method Methods 0.000 title abstract description 6
- 239000002002 slurry Substances 0.000 claims abstract description 137
- 239000000463 material Substances 0.000 claims abstract description 24
- 150000002772 monosaccharides Chemical class 0.000 claims abstract description 12
- 239000011049 pearl Substances 0.000 claims description 95
- 238000000034 method Methods 0.000 claims description 36
- 239000002562 thickening agent Substances 0.000 claims description 17
- 238000009835 boiling Methods 0.000 claims description 15
- 229920002148 Gellan gum Polymers 0.000 claims description 13
- 235000010492 gellan gum Nutrition 0.000 claims description 13
- 239000000216 gellan gum Substances 0.000 claims description 13
- 239000002994 raw material Substances 0.000 claims description 11
- 235000021433 fructose syrup Nutrition 0.000 claims description 8
- 239000007787 solid Substances 0.000 claims description 8
- 102000008186 Collagen Human genes 0.000 claims description 7
- 108010035532 Collagen Proteins 0.000 claims description 7
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 7
- 229920001436 collagen Polymers 0.000 claims description 7
- 239000008103 glucose Substances 0.000 claims description 7
- 230000001954 sterilising effect Effects 0.000 claims description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims description 6
- 235000010987 pectin Nutrition 0.000 claims description 5
- 239000001814 pectin Substances 0.000 claims description 5
- 229920001277 pectin Polymers 0.000 claims description 5
- 235000020357 syrup Nutrition 0.000 claims description 5
- 239000006188 syrup Substances 0.000 claims description 5
- 239000000230 xanthan gum Substances 0.000 claims description 5
- 235000010493 xanthan gum Nutrition 0.000 claims description 5
- 229920001285 xanthan gum Polymers 0.000 claims description 5
- 229940082509 xanthan gum Drugs 0.000 claims description 5
- 241000206575 Chondrus crispus Species 0.000 claims description 4
- 229930091371 Fructose Natural products 0.000 claims description 4
- 239000005715 Fructose Substances 0.000 claims description 4
- 229920000161 Locust bean gum Polymers 0.000 claims description 4
- 235000010420 locust bean gum Nutrition 0.000 claims description 4
- 239000000711 locust bean gum Substances 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 4
- 235000009754 Vitis X bourquina Nutrition 0.000 claims description 3
- 235000012333 Vitis X labruscana Nutrition 0.000 claims description 3
- 240000006365 Vitis vinifera Species 0.000 claims description 3
- 235000014787 Vitis vinifera Nutrition 0.000 claims description 3
- 235000013365 dairy product Nutrition 0.000 claims description 3
- 235000013569 fruit product Nutrition 0.000 claims description 2
- BJHIKXHVCXFQLS-UYFOZJQFSA-N fructose group Chemical group OCC(=O)[C@@H](O)[C@H](O)[C@H](O)CO BJHIKXHVCXFQLS-UYFOZJQFSA-N 0.000 claims 1
- 230000000694 effects Effects 0.000 description 24
- 238000007710 freezing Methods 0.000 description 17
- 230000008014 freezing Effects 0.000 description 17
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 6
- 235000021552 granulated sugar Nutrition 0.000 description 6
- 239000000654 additive Substances 0.000 description 5
- 230000000052 comparative effect Effects 0.000 description 5
- 239000003292 glue Substances 0.000 description 5
- 230000000996 additive effect Effects 0.000 description 4
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 4
- 238000001816 cooling Methods 0.000 description 4
- 210000002615 epidermis Anatomy 0.000 description 4
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 3
- 244000269722 Thea sinensis Species 0.000 description 3
- 238000002474 experimental method Methods 0.000 description 3
- 239000000499 gel Substances 0.000 description 3
- 230000007774 longterm Effects 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 235000013336 milk Nutrition 0.000 description 3
- 239000008267 milk Substances 0.000 description 3
- 210000004080 milk Anatomy 0.000 description 3
- 238000004321 preservation Methods 0.000 description 3
- 235000013616 tea Nutrition 0.000 description 3
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 2
- 235000016623 Fragaria vesca Nutrition 0.000 description 2
- 235000011363 Fragaria x ananassa Nutrition 0.000 description 2
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 2
- 235000011034 Rubus glaucus Nutrition 0.000 description 2
- 244000235659 Rubus idaeus Species 0.000 description 2
- 235000009122 Rubus idaeus Nutrition 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 238000010586 diagram Methods 0.000 description 2
- 150000002016 disaccharides Chemical class 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 230000009969 flowable effect Effects 0.000 description 2
- 235000015203 fruit juice Nutrition 0.000 description 2
- 235000015243 ice cream Nutrition 0.000 description 2
- 230000010412 perfusion Effects 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 235000019605 sweet taste sensations Nutrition 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- 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
- 244000307700 Fragaria vesca Species 0.000 description 1
- 240000009088 Fragaria x ananassa Species 0.000 description 1
- 244000071378 Viburnum opulus Species 0.000 description 1
- 235000019013 Viburnum opulus Nutrition 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 230000009172 bursting Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000014651 chocolate spreads Nutrition 0.000 description 1
- 238000005429 filling process Methods 0.000 description 1
- 235000013611 frozen food Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 235000001727 glucose Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000011835 investigation Methods 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 235000020429 malt syrup Nutrition 0.000 description 1
- 235000020124 milk-based beverage Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000003020 moisturizing effect Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 229960000292 pectin Drugs 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 238000010008 shearing Methods 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
- 238000005406 washing Methods 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/44—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by shape, structure or physical form
- A23G9/48—Composite products, e.g. layered, laminated, coated, filled
- A23G9/485—Composite products, e.g. layered, laminated, coated, filled hollow products, e.g. with inedible or edible filling, fixed or movable within the cavity
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/34—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by carbohydrates used, e.g. polysaccharides
-
- 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
-
- 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
-
- 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
- A23L29/231—Pectin; Derivatives thereof
-
- 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
- A23L29/25—Exudates, e.g. gum arabic, gum acacia, gum karaya or tragacanth
-
- 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
- A23L29/27—Xanthan not combined with other microbial gums
-
- 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
- A23L29/272—Gellan
-
- 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
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/30—Encapsulation of particles, e.g. foodstuff additives
-
- 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
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Dispersion Chemistry (AREA)
- Molecular Biology (AREA)
- Inorganic Chemistry (AREA)
- Grain Derivatives (AREA)
Abstract
The invention proposes quick-fried pearl and preparation method thereof and food.The quick-fried pearl includes: shell, and the enclosure interior is formed with cavity；And slurry, the filled therewith is in the cavity, wherein the slurry includes: sweetening material, and the sweetening material is selected from monosaccharide.Quick-fried pearl of the invention all has quick-fried slurry characteristic under room temperature and low temperature, and excellent taste, shell is not easy to crack, and stability is strong.
Description
Technical field
The present invention relates to field of food.In particular it relates to quick-fried pearl and preparation method thereof and food and its preparation side
Method.
Background technique
Quick-fried pearl refers to the internal pearl that has flowable slurry and can rack.When being squeezed and broken, slurry outflow has quick-fried
Mouthfeel is starched, is widely used in the food such as milk tea, jelly, sweets, by consumers.
However, current quick-fried pearl still has much room for improvement.
Summary of the invention
The present invention is directed to solve at least one the technical problems existing in the prior art at least to a certain extent.
Existing quick-fried pearl is present in normal temperature environment mostly, and slurry is easy to freeze under freezing conditions, harder, mobility
Difference is not likely to produce quick-fried slurry effect, and epidermis is easy bursting by freezing or rupture.Therefore, existing quick-fried pearl can not as frozen or
It is added in frozen as auxiliary material.
In view of this, inventor can be effectively reduced the freezing point of slurry, make it using monosaccharide as the raw material of slurry in quick-fried pearl
Still have mobility under freezing conditions, can produce quick-fried slurry effect.Further, using gellan gum as thickener, slurry is made to exist
Still there is preferable gel characteristic, mouthfeel is soft glutinous under low temperature.Quick-fried pearl according to an embodiment of the present invention is under room temperature and low temperature as a result,
Quick-fried slurry characteristic is all had, slurry excellent taste, shell is not easy to crack, and stability is strong.
For this purpose, in one aspect of the invention, the invention proposes a kind of quick-fried pearls.According to an embodiment of the invention, described
Quick-fried pearl includes: shell, and the enclosure interior is formed with cavity；And slurry, the filled therewith is in the cavity, wherein
The slurry includes: sweetening material, and the sweetening material is selected from monosaccharide.
Inventor can not only be assigned slurry pleasant sweet taste, can also be effectively reduced freezing point using monosaccharide as raw material,
So that slurry still has mobility under freezing conditions, quick-fried slurry effect can produce.Quick-fried pearl according to an embodiment of the present invention exists as a result,
All have quick-fried slurry characteristic under room temperature and low temperature, excellent taste, stability is strong.
According to an embodiment of the invention, above-mentioned quick-fried pearl still has following additional technical feature:
According to an embodiment of the invention, the monosaccharide be selected from fructose, fructose syrup, glucose and glucose syrup at least it
One.Quick-fried pearl according to an embodiment of the present invention further has preferable quick-fried slurry characteristic, mouthfeel pole under room temperature and low temperature as a result,
Good, stability is stronger.
According to an embodiment of the invention, the quick-fried pearl further comprises thickener, it is cold that the thickener is selected from pectin, knot
At least one of glue, locust bean gum, xanthan gum and carragheen.Quick-fried pearl according to an embodiment of the present invention is in room temperature and low temperature as a result,
Under further there is preferable quick-fried slurry characteristic, slurry excellent taste, stability is stronger.
According to an embodiment of the invention, the thickener is selected from gellan gum.Quick-fried pearl according to an embodiment of the present invention exists as a result,
Further have preferably quick-fried slurry characteristic, slurry excellent taste, stability stronger under room temperature and low temperature.
According to an embodiment of the invention, the slurry includes: the sweetening material of 10~80 parts by weight；1~30 parts by weight it is auxiliary
Material, the auxiliary material include fruit product, dairy products and chalk slurry；The thickener of 0.05~1.8 parts by weight；And 0~0.8 weight
The acidity regulator of part.Quick-fried pearl according to an embodiment of the present invention further has preferable quick-fried slurry under room temperature and low temperature as a result,
Characteristic, slurry excellent taste, stability are stronger.
According to an embodiment of the invention, the shell is at least made of collagen.It is according to an embodiment of the present invention as a result,
Quick-fried pearl further has preferably quick-fried slurry characteristic, slurry excellent taste, stability stronger under room temperature and low temperature.
According to an embodiment of the invention, the shell with a thickness of 17~23 microns.It is according to an embodiment of the present invention as a result,
Quick-fried pearl further has preferably quick-fried slurry characteristic, slurry excellent taste, stability stronger under room temperature and low temperature.
According to an embodiment of the invention, the solid content of the slurry is 43%-55%.It is real according to the present invention as a result,
The quick-fried pearl for applying example further has preferably quick-fried slurry characteristic, slurry excellent taste, stability stronger under room temperature and low temperature.
In still another aspect of the invention, the invention proposes a kind of methods for preparing quick-fried pearl noted earlier.According to the present invention
Embodiment, which comprises by the cavity of the filled therewith to the shell, to obtain the quick-fried pearl.As a result,
Obtained quick-fried pearl all has quick-fried slurry characteristic under room temperature and low temperature according to the method for the embodiment of the present invention, slurry excellent taste,
Stability is strong.
According to an embodiment of the invention, the described method includes: (1) mixes the raw material of the slurry, to obtain
The slurry；(2) slurry is perfused into the shell at least one opening, to make the filled therewith to institute
It states in the cavity of shell；And (3) seal the opening, so that the cavity is closed, to obtain the quick-fried pearl.Root as a result,
Further there is preferable quick-fried slurry characteristic, slurry mouth under room temperature and low temperature according to the obtained quick-fried pearl of the method for the embodiment of the present invention
Feel splendid, stability is stronger.
According to an embodiment of the invention, the shell first passes through boiling in advance in step (2)；Or in step (3), into one
Step includes: that closed shell is carried out boiling, to obtain the quick-fried pearl.As a result, according to the method for the embodiment of the present invention gained
The quick-fried pearl arrived further has preferably quick-fried slurry characteristic, slurry excellent taste, stability stronger under room temperature and low temperature.
According to an embodiment of the invention, further comprising in step (3): the closed shell progress is quick-frozen, so as to
Obtain the quick-fried pearl.Obtained quick-fried pearl further has under room temperature and low temperature according to the method for the embodiment of the present invention as a result,
Preferable quick-fried slurry characteristic, slurry excellent taste, stability are stronger.
According to an embodiment of the invention, further comprising in step (1): the obtained mixed liquor of mixing is carried out
Sterilization and cooling, to obtain the slurry.As a result, according to the method for the embodiment of the present invention obtained quick-fried pearl in room temperature and low
Further have preferably quick-fried slurry characteristic, slurry excellent taste, stability stronger under temperature.
According to an embodiment of the invention, the sterilization is carried out 30~60 seconds at 100~120 DEG C；The boiling be
It is carried out 1~10 minute at 100~120 DEG C；It is described it is quick-frozen be to be carried out at -40~-30 DEG C.Implement according to the present invention as a result,
The obtained quick-fried pearl of method of example further has preferable quick-fried slurry characteristic under room temperature and low temperature, and slurry excellent taste is stablized
Property is stronger.
In still another aspect of the invention, the invention proposes a kind of food.According to an embodiment of the invention, the food contains
There is mentioned-above quick-fried pearl.Food according to an embodiment of the present invention has preferable mouthfeel as a result,.
Additional aspect and advantage of the invention will be set forth in part in the description, and will partially become from the following description
Obviously, or practice through the invention is recognized.
Detailed description of the invention
Above-mentioned and/or additional aspect of the invention and advantage will become from the description of the embodiment in conjunction with the following figures
Obviously and it is readily appreciated that, in which:
Fig. 1 shows quick-fried pearl structural schematic diagram according to an embodiment of the invention；And
Fig. 2 shows the flow diagram according to an embodiment of the invention for preparing quick-fried pearl method.
Specific embodiment
The embodiment of the present invention is described below in detail.The embodiments described below is exemplary, and is only used for explaining this hair
It is bright, and be not considered as limiting the invention.
It should be noted that term " first ", " second " are used for description purposes only, it is not understood to indicate or imply phase
To importance or implicitly indicate the quantity of indicated technical characteristic.Define " first " as a result, the feature of " second " can be with
Explicitly or implicitly include one or more of the features.Further, in the description of the present invention, unless otherwise saying
Bright, the meaning of " plurality " is two or more.
The invention proposes quick-fried pearl and preparation method thereof and food, will be described in greater detail respectively below.
Quick-fried pearl
In one aspect of the invention, the invention proposes a kind of quick-fried pearls.According to an embodiment of the invention, referring to Fig. 1, it should
Quick-fried pearl includes: shell 100, and enclosure interior is formed with cavity 110, is filled with slurry in cavity 110.By squeezing shell, with right
Slurry applies pressure, and as pressure is gradually increased, slurry bursts shell, bursts moment and can generate quick-fried slurry effect, excellent taste.
According to an embodiment of the invention, slurry includes: sweetening material, the sweetening material is selected from monosaccharide.Existing quick-fried pearl is most
Be it is edible at normal temperature, slurry is easy to freeze under freezing conditions, harder, poor fluidity, is not likely to produce quick-fried slurry effect.For this purpose,
Inventor has found that the freezing point of slurry can be effectively reduced in raw material by using monosaccharide as slurry through further investigation, make its
Still have mobility under low temperature, can produce quick-fried slurry effect.Quick-fried pearl of the invention all has quick-fried slurry under room temperature or low temperature as a result,
Characteristic, excellent taste.In addition, existing quick-fried pearl passes through addition preservative mostly achievees the purpose that long-term preservation.Due to the present invention
Quick-fried pearl still have mobility, and excellent taste under freezing conditions, therefore can long-term preservation under freezing conditions, to prolong
Its long shelf-life.Moreover, because quick-fried pearl of the invention has shell, eaten after can washing, while can be as fruit peel
It is eaten after peeling, interest is strong.
It should be noted that the present invention does not make considered critical for filling amount of slurry in cavity, it can both be fully filled with sky
Chamber can not also fill up cavity, specifically can flexible choice according to the actual situation.In some embodiments, it is at least filled out in cavity
The slurry of half volume, such as 60%, 70%, 80%, 90%, the 100% of filling cavity volume are filled, to generate quick-fried slurry effect.
If the slurry of filling is very few, quick-fried slurry effect is poor.
It should also be noted that, the present invention does not make considered critical for the form of quick-fried pearl, can pass through according to the actual situation
Hull shape is controlled so as to the quick-fried pearl shape of flexible choice, such as round, rectangular, triangle, heart, star etc..
According to an embodiment of the invention, monosaccharide is selected from least one of fructose, fructose syrup, glucose and glucose syrup.
Inventors have found that slurry freezing point can not only be effectively reduced using fructose or its syrup, glucose or syrup, make it in low temperature
Under still have mobility, can produce quick-fried slurry effect, and assign slurry pleasant sweet taste, excellent taste.
According to an embodiment of the invention, quick-fried pearl further comprises thickener.According to a particular embodiment of the invention, thickener
Selected from least one of pectin, gellan gum, locust bean gum, xanthan gum and carragheen.Preferred embodiment in accordance with the present invention, thickening
Agent is selected from gellan gum.Inventors have found that gellan gum has preferable gel special under freezing conditions compared to other thickeners
Property, continuity is good, and not crisp, so that assigning slurry more preferably glues glutinous mouthfeel, and free from extraneous odour, quick-fried slurry effect is more preferable.
According to an embodiment of the invention, slurry includes: the sweetening material of 10~80 parts by weight；The fruit system of 1~30 parts by weight
Product；The thickener of 0.05~1.8 parts by weight；And 0~0.8 parts by weight acidity regulator.Inventor obtains by many experiments
To above-mentioned more excellent proportion, wherein the addition of acidity regulator can not only assign slurry sour-sweet mouthfeel, can also improve system
Stability.Quick-fried pearl of the invention all has quick-fried slurry characteristic under room temperature and low temperature as a result, excellent taste, and stability is good.However,
Other proportion it is ineffective, if such as sweetening material additive amount it is excessive, slurry mouthfeel is more sweet, and sticky, and quick-fried slurry mouthfeel is inclined
Difference；If the additive amount of thickener is excessive, slurry is more sticky, quick-fried slurry mouthfeel also deviation.
According to an embodiment of the invention, shell is at least made of collagen.Existing quick-fried pearl epidermis mostly uses greatly thickening
Agent is made (such as xanthan gum, sodium alginate, pectin etc.), easily ruptures under low temperature, slurry is caused to flow out, be added in other food
It needs to control soft dynamics, increase production and saves difficulty.For this purpose, inventors have found that using collagen as shell (this hair
It is bright to be also referred to as " epidermis "), epidermis not cracky can also even maintain complete structure, and mouthfeel bullet is soft under freezing conditions.
Quick-fried pearl of the invention can long-term preservation, and excellent taste at low temperature as a result,.
According to an embodiment of the invention, shell with a thickness of 17~23 microns.Inventor is by many experiments discovery, shell
With a thickness of 17~23 microns when, quick-fried slurry effect is preferable.If shell is blocked up, it is not easily broken；If shell is excessively thin, it is easy breakage, is led
Cause slurry outflow.
According to an embodiment of the invention, the solid content of slurry is 43~55 mass %.Existing quick-fried pearl slurry is consolidated
Shape object content is relatively low, and too low solid content is easy to cause it to freeze under freezing conditions, and poor fluidity, mouthfeel is harder,
It is not likely to produce quick-fried slurry effect.For this purpose, inventor is optimized by forming to slurry, to obtain the slurry of high solid content
Material, makes it still have mobility under freezing conditions, can produce quick-fried slurry effect.
The method for preparing quick-fried pearl
In still another aspect of the invention, the invention proposes a kind of methods for preparing quick-fried pearl.According to an embodiment of the invention,
This method comprises: by the cavity of filled therewith to shell, to obtain quick-fried pearl.As a result, according to the method for the embodiment of the present invention
Obtained quick-fried pearl can all have quick-fried slurry characteristic, and excellent taste under room temperature and low temperature, and stability is strong, can protect for a long time
It deposits.
According to an embodiment of the invention, referring to fig. 2, this method comprises:
S100 mixing
In this step, the raw material of slurry is mixed, to obtain slurry.By mixing raw material, to be formed
Uniform slurry.
According to an embodiment of the invention, this method further comprises: will mix obtained mixed liquor carry out sterilization and it is cold
But, to obtain slurry.By being sterilized to mixed liquor, to kill harmful bacteria, to extend the shelf-life of quick-fried pearl.
According to an embodiment of the invention, sterilization is carried out 30~60 seconds at 100~120 DEG C.It with this condition both can be with
Harmful bacteria is effectively killed, and reduces the loss of nutritional ingredient, keeps original mouthfeel.
S200 perfusion
In this step, slurry is perfused, into the shell at least one opening to make filled therewith to shell
In cavity.As a result, shell wraps up slurry, slurry is avoided to leak outside, and from can produce quick-fried slurry effect.
S300 sealing
In this step, opening is sealed, so that cavity is closed, to obtain quick-fried pearl.As a result, shell wraps up slurry,
It avoids slurry from leaking outside, and can produce quick-fried slurry effect.
It should be noted that the method that the present invention seals opening for realization does not make considered critical, it can be according to practical feelings
Condition flexible choice.A specific embodiment according to the present invention, is sealed using kink mode, both can manually have been twisted together or sharp
Use kinking machine.
According to an embodiment of the invention, shell first passes through boiling in advance in step S200；Or in step S300, further
It include: that closed shell is subjected to boiling, to obtain quick-fried pearl.Quick-fried pearl is assigned by carrying out boiling to make shell rehydration
Soft glutinous mouthfeel, and generate quick-fried slurry effect.
According to an embodiment of the invention, boiling is carried out 1~10 minute at 100~120 DEG C.To make shell multiple
Water assigns quick-fried pearl soft glutinous mouthfeel, and generates quick-fried slurry effect.
According to an embodiment of the invention, this method further comprises: the obtained product progress of boiling is quick-frozen, so as to
To quick-fried pearl.
According to an embodiment of the invention, quick-frozen carried out at -40~-30 DEG C.Product can be at normal temperature after boiling
It is edible, such as directly eat or add and eaten in food, such as milk tea, fruit juice, dairy products, chocolate cream.After boiling
Product has mobility at low temperature, can generate quick-fried slurry effect, it is possible to and its is quick-frozen, to obtain quick-fried pearl frozen,
Equally it can directly eat or add in other food.Inventors have found that slurry still has flowable at -12 DEG C or so
Property, it can produce quick-fried slurry effect, excellent taste.
It will be appreciated to those of skill in the art that being equally applicable to above for feature and advantage described in quick-fried pearl
This prepares the method for quick-fried pearl, and details are not described herein.
Food
In still another aspect of the invention, the invention proposes a kind of food.According to an embodiment of the invention, the food contains
Mentioned-above quick-fried pearl.As previously mentioned, quick-fried pearl of the invention all has quick-fried slurry characteristic, and slurry mouthfeel pole under room temperature and low temperature
Good, shell bullet is soft.Assign the food containing the quick-fried pearl preferably quick-fried slurry mouthfeel as a result,.
It should be noted that since quick-fried pearl of the invention can produce quick-fried slurry effect under room temperature and low temperature, both
It can be provided separately as food, can also be used as additives and be added to other foodstuff base materials.The present invention is for foodstuff base material
Type does not make considered critical, either room temperature food, such as milk tea, fruit juice, milk beverage etc.；It is also possible to frozen food, example
Such as ice cream, ice-cream stick, snowball.
It will be appreciated to those of skill in the art that being equally applicable to above for feature and advantage described in quick-fried pearl
The food, details are not described herein.
The solution of the present invention is explained below in conjunction with embodiment.It will be understood to those of skill in the art that following
Embodiment is merely to illustrate the present invention, and should not be taken as limiting the scope of the invention.Particular technique or item are not specified in embodiment
Part, it described technology or conditions or is carried out according to the literature in the art according to product description.Agents useful for same or instrument
Production firm person is not specified in device, and being can be with conventional products that are commercially available.
Embodiment 1
In this embodiment, quick-fried pearl is prepared in following manner:
Slurry: fructose syrup: 450kg, raspberry magma: 300kg, gellan gum: 5.3kg, raspberry essence: 1.0kg, moisturizing is extremely
1000kg, solid content 46.8%, shell: collagen, with a thickness of 17 microns.
Process: raw material standard → sterilization → cooling → perfusion → kink → boiling → cooling → quick-frozen → shearing → packaging
→ storage
1) raw material is standardized, is uniformly mixed, obtains mixed liquor.
2) mixed liquor is sterilized at 105 DEG C 45s, is subsequently cooled to 57 DEG C and is filled into the shell of collagen formation,
Using the filling kink all-in-one machine of vacuum quantitative, filling, kink technique is completed.
3) material after kink is subjected to boiling, temperature is 113 DEG C, time 4min, then cold using vacuum cooled machine
But to 18 DEG C.
4) using 688 tunnels that material after cooling progress is quick-frozen, tunnel temperature is -37 DEG C.
5) the obtained multiple connected collagens filled with slurry of step 4 are sheared, is obtained only one by one
Vertical quick-fried pearl, then packed, it is put in storage.
The method according to the invention can obtain a kind of mouthfeel and glue glutinous quick-fried pearl, taste at a temperature of -10 DEG C, and quick-fried slurry sense is bright
It is aobvious.
Embodiment 2
Quick-fried pearl is prepared according to the method for embodiment 1, difference is that slurry feedstock is as follows: fructose syrup: 550kg, Original Strawberry
Slurry: 300kg, gellan gum: 4.8kg, citric acid: 2.7kg, strawberry essence: 1.0kg, solid content 50.1%.
The method according to the invention can obtain a kind of mouthfeel and glue glutinous quick-fried pearl, taste at a temperature of -10 DEG C, and quick-fried slurry sense is bright
It is aobvious.
Embodiment 3
Quick-fried pearl is prepared according to the method for embodiment 1, difference is that slurry feedstock is as follows: fructose syrup: 360kg, glucose
Powder: 100kg, grape inspissated juice: 100kg, gellan gum: 4.6kg, citric acid: 2.1kg, malic acid: 1.2kg, grape essence:
1.3kg, solid content 44.8%.
The method according to the invention can obtain a kind of mouthfeel and glue glutinous quick-fried pearl, taste at a temperature of -10 DEG C, and quick-fried slurry sense is bright
It is aobvious.
Comparative example 1
Quick-fried pearl is prepared according to the method for embodiment 1, and difference is, the 200kg in fructose syrup is replaced with white granulated sugar.
Product mouthfeel at a temperature of -10 DEG C is soft glutinous, and no quick-fried slurry sense, mouthfeel is glued glutinous at a temperature of -2 DEG C, and quick-fried slurry sense is obvious.
White granulated sugar belongs to disaccharides, and the effect for reducing freezing point is good not as good as monosaccharide effect, thus obtains using white granulated sugar as raw material
Slurry (- 10 DEG C) poor fluidity at a lower temperature, cause without the sense of quick-fried slurry.
Comparative example 2
Prepare quick-fried pearl according to the method for embodiment 1, difference is, by fructose syrup replace with 160kg white granulated sugar and
The malt syrup of 250kg.
Product mouthfeel at a temperature of -10 DEG C is soft glutinous, no quick-fried slurry sense；Mouthfeel is glued glutinous at a temperature of 0 DEG C, and quick-fried slurry sense is obvious.
White granulated sugar and maltose belong to disaccharides, and the effect for reducing freezing point is good not as good as monosaccharide effect, thus with white granulated sugar/
The slurry that maltose is obtained as raw material (- 10 DEG C) poor fluidity at a lower temperature, causes to feel without quick-fried slurry.
Comparative example 3
Quick-fried pearl is prepared according to the method for embodiment 1, and difference is, gellan gum is replaced with pectin.
Quick-fried pearl mouthfeel elasticity at a temperature of -10 DEG C is bad, and quick-fried slurry sense is unobvious.
Comparative example 4
Prepare quick-fried pearl according to the method for embodiment 1, difference is, by gellan gum replace with 3.2kg locust bean gum,
The xanthan gum of 3.2kg and the carragheen of 0.2kg.
Quick-fried pearl mouthfeel elasticity at a temperature of -10 DEG C is bad, and not soft glutinous enough, no quick-fried slurry sense；Mouthfeel is viscous at a temperature of 0 DEG C
Glutinous, quick-fried slurry sense is unobvious.
Comparative example 5
Quick-fried pearl is prepared according to the method for embodiment 1, and difference is, the additive amount of gellan gum is 20kg.
Thickener additive amount is too big, and product filling process gradually gel is unable to complete successfully production technology, the failure of an experiment.
In the description of this specification, reference term " one embodiment ", " some embodiments ", " example ", " specifically show
The description of example " or " some examples " etc. means specific features, structure, material or spy described in conjunction with this embodiment or example
Point is included at least one embodiment or example of the invention.In the present specification, schematic expression of the above terms are not
It must be directed to identical embodiment or example.Moreover, particular features, structures, materials, or characteristics described can be in office
It can be combined in any suitable manner in one or more embodiment or examples.In addition, without conflicting with each other, the skill of this field
Art personnel can tie the feature of different embodiments or examples described in this specification and different embodiments or examples
It closes and combines.
Although the embodiments of the present invention has been shown and described above, it is to be understood that above-described embodiment is example
Property, it is not considered as limiting the invention, those skilled in the art within the scope of the invention can be to above-mentioned
Embodiment is changed, modifies, replacement and variant.
Claims (10)
1. a kind of quick-fried pearl characterized by comprising
Shell, the enclosure interior are formed with cavity；And
Slurry, the filled therewith in the cavity,
Wherein, the slurry includes: sweetening material, and the sweetening material is selected from monosaccharide.
2. quick-fried pearl according to claim 1, which is characterized in that the monosaccharide is selected from fructose, fructose syrup, glucose and Portugal
At least one of grape syrup.
3. quick-fried pearl according to claim 1, which is characterized in that further comprise thickener, the thickener be selected from pectin,
At least one of gellan gum, locust bean gum, xanthan gum and carragheen；
Preferably, the thickener is selected from gellan gum.
4. quick-fried pearl according to claim 1, which is characterized in that the shell is at least made of collagen.
5. quick-fried pearl according to claim 1, which is characterized in that the slurry includes:
The sweetening material of 10~80 parts by weight；
The auxiliary material of 1~30 parts by weight, the auxiliary material include fruit product, dairy products and chalk slurry；
The thickener of 0.05~1.8 parts by weight；And
The acidity regulator of 0~0.8 parts by weight.
6. quick-fried pearl according to claim 1, which is characterized in that the solid content of the slurry is 43~55 mass %.
7. a kind of method for preparing any one of claim 1~6 quick-fried pearl characterized by comprising
By in the cavity of the filled therewith to the shell, to obtain the quick-fried pearl.
8. the method according to the description of claim 7 is characterized in that including:
(1) raw material of the slurry is mixed, to obtain the slurry；
(2) slurry is perfused into the shell at least one opening, to make the filled therewith to the shell
In the cavity of body；And
(3) opening is sealed, so that the cavity is closed, to obtain the quick-fried pearl.
9. according to the method described in claim 8, it is characterized in that, the shell first passes through boiling in advance in step (2)；Or
In step (3), further comprise: closed shell being subjected to boiling, to obtain the quick-fried pearl；
Optionally, in step (3), further comprise: the closed shell progress is quick-frozen, to obtain the quick-fried pearl；
Optionally, in step (1), further comprise: the obtained mixed liquor of mixing is sterilized and cooled down, so as to
To the slurry；
Optionally, the sterilization is carried out 30~60 seconds at 100~120 DEG C；
The boiling is carried out 1~10 minute at 100~120 DEG C；
It is described it is quick-frozen be to be carried out at -40~-30 DEG C.
10. a kind of food, which is characterized in that contain the described in any item quick-fried pearls of claim 1~6.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811004986.4A CN109043112A (en) | 2018-08-30 | 2018-08-30 | Quick-fried pearl and preparation method thereof and food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811004986.4A CN109043112A (en) | 2018-08-30 | 2018-08-30 | Quick-fried pearl and preparation method thereof and food |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109043112A true CN109043112A (en) | 2018-12-21 |
Family
ID=64758821
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811004986.4A Pending CN109043112A (en) | 2018-08-30 | 2018-08-30 | Quick-fried pearl and preparation method thereof and food |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109043112A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109609260A (en) * | 2019-01-17 | 2019-04-12 | 北京同仁堂安徽中药材有限公司 | A kind of linseed oil walnut oil compounds quick-fried pearl and oil plant pressing device |
| CN109845871A (en) * | 2019-03-01 | 2019-06-07 | 上海市徐汇区牙病防治所 | A kind of hollow lollipop |
| CN110089452A (en) * | 2019-05-31 | 2019-08-06 | 温州源飞宠物玩具制品股份有限公司 | A kind of dog chew and combinations thereof |
| CN111700257A (en) * | 2020-06-24 | 2020-09-25 | 四川天味食品集团股份有限公司 | Rose-flavored base material for popping pearl fungi and preparation method of rose-flavored base material |
| CN112715721A (en) * | 2020-12-29 | 2021-04-30 | 光明乳业股份有限公司 | Chocolate popcorn, fruity sauce containing chocolate popcorn and preparation method thereof |
| CN113662042A (en) * | 2020-05-13 | 2021-11-19 | 内蒙古伊利实业集团股份有限公司 | Sports fermented milk and preparation method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20080199571A1 (en) * | 2004-07-07 | 2008-08-21 | General Mills, Inc. | No Evaporation Process to Produce Gum Based Fruit Snacks |
| CN104783246A (en) * | 2015-02-06 | 2015-07-22 | 上海奕方农业科技股份有限公司 | Embedded bead and preparation method thereof |
| CN106858490A (en) * | 2017-01-06 | 2017-06-20 | 脱瑞涛 | Quick-fried pearl jelly of local flavor and preparation method thereof |
| CN107183298A (en) * | 2017-07-04 | 2017-09-22 | 深圳市阿麦斯糖果有限公司 | A kind of casing soft sweets and preparation method thereof |
| CN107821714A (en) * | 2017-10-13 | 2018-03-23 | 奇峰（福建）食品有限公司 | A kind of Collagent casing for sausages fruit juice jelly and preparation method thereof |
-
2018
- 2018-08-30 CN CN201811004986.4A patent/CN109043112A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20080199571A1 (en) * | 2004-07-07 | 2008-08-21 | General Mills, Inc. | No Evaporation Process to Produce Gum Based Fruit Snacks |
| CN104783246A (en) * | 2015-02-06 | 2015-07-22 | 上海奕方农业科技股份有限公司 | Embedded bead and preparation method thereof |
| CN106858490A (en) * | 2017-01-06 | 2017-06-20 | 脱瑞涛 | Quick-fried pearl jelly of local flavor and preparation method thereof |
| CN107183298A (en) * | 2017-07-04 | 2017-09-22 | 深圳市阿麦斯糖果有限公司 | A kind of casing soft sweets and preparation method thereof |
| CN107821714A (en) * | 2017-10-13 | 2018-03-23 | 奇峰（福建）食品有限公司 | A kind of Collagent casing for sausages fruit juice jelly and preparation method thereof |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109609260A (en) * | 2019-01-17 | 2019-04-12 | 北京同仁堂安徽中药材有限公司 | A kind of linseed oil walnut oil compounds quick-fried pearl and oil plant pressing device |
| CN109609260B (en) * | 2019-01-17 | 2022-05-10 | 北京同仁堂安徽中药材有限公司 | Linseed oil walnut oil compound pearl and oil press device that explodes |
| CN109845871A (en) * | 2019-03-01 | 2019-06-07 | 上海市徐汇区牙病防治所 | A kind of hollow lollipop |
| CN109845871B (en) * | 2019-03-01 | 2024-04-12 | 上海市徐汇区牙病防治所 | Hollow lollipop |
| CN110089452A (en) * | 2019-05-31 | 2019-08-06 | 温州源飞宠物玩具制品股份有限公司 | A kind of dog chew and combinations thereof |
| CN113662042A (en) * | 2020-05-13 | 2021-11-19 | 内蒙古伊利实业集团股份有限公司 | Sports fermented milk and preparation method thereof |
| CN111700257A (en) * | 2020-06-24 | 2020-09-25 | 四川天味食品集团股份有限公司 | Rose-flavored base material for popping pearl fungi and preparation method of rose-flavored base material |
| CN112715721A (en) * | 2020-12-29 | 2021-04-30 | 光明乳业股份有限公司 | Chocolate popcorn, fruity sauce containing chocolate popcorn and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN109043112A (en) | Quick-fried pearl and preparation method thereof and food | |
| CN109221567A (en) | Quick-fried pearl and preparation method thereof and food and preparation method thereof | |
| RU2287287C2 (en) | Frozen confectionary product, compound frozen confectionary product and method for its implementation (variants) | |
| US6485771B1 (en) | Edible compositions including particulated gel | |
| US4264637A (en) | Microcrystalline cellulose in freezable-gel-confection compositions | |
| CA1133317A (en) | Microcrystalline cellulose in freezable-gel-confection compositions | |
| TW200930306A (en) | Natural stabiliser system for frozen dessert | |
| CN110115310A (en) | A kind of new type functional gel soft candy and preparation method thereof | |
| CN102131401B (en) | Composite dessert and process for preparing same | |
| CN108094662A (en) | A kind of sea salt ice cream substrate powder, sea salt ice cream and preparation method thereof | |
| CN101120716A (en) | Fruit vinegar ice-cream slurry and its preparing process | |
| US6610336B2 (en) | Process for making ice pops | |
| IL128241A (en) | Process for producing composite ice confections | |
| JP6820899B2 (en) | Frozen dessert manufacturing method and frozen dessert | |
| CN111053166A (en) | Novel fruit cold drink and preparation method thereof | |
| US20080032028A1 (en) | Succulent snacks | |
| JP2010068751A (en) | Packaged sherbet | |
| CN104799135A (en) | Low viscosity jam and preparation method thereof | |
| CN103875884B (en) | A kind of frozen containing young corn | |
| CN109549176A (en) | A kind of fast food sweet potato paste and preparation method thereof | |
| JP3466892B2 (en) | Materials for preparing a pneumatic gel food and a method for producing the pneumatic gel food | |
| JPH06178653A (en) | Processed whipped cream and its preparation | |
| JP2002191301A (en) | Foamy food | |
| JP2013085518A (en) | Frozen dessert coated with peelable jelly | |
| JP2005102616A (en) | Method for producing sauce-containing jelly |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination |