CN110710698A - 一种食品球外衣包裹方法 - Google Patents

一种食品球外衣包裹方法 Download PDF

Info

Publication number
CN110710698A
CN110710698A CN201911142120.4A CN201911142120A CN110710698A CN 110710698 A CN110710698 A CN 110710698A CN 201911142120 A CN201911142120 A CN 201911142120A CN 110710698 A CN110710698 A CN 110710698A
Authority
CN
China
Prior art keywords
finished product
semi
coating
powder
boiling
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
Application number
CN201911142120.4A
Other languages
English (en)
Inventor
赵文杰
张春艳
王超
陈广荣
周贺
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Agoana Fruit Large Factory Co Ltd
Agrana Fruit Dachang Co Ltd
Original Assignee
Agoana Fruit Large Factory Co Ltd
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Agoana Fruit Large Factory Co Ltd filed Critical Agoana Fruit Large Factory Co Ltd
Priority to CN201911142120.4A priority Critical patent/CN110710698A/zh
Publication of CN110710698A publication Critical patent/CN110710698A/zh
Pending legal-status Critical Current

Links

Classifications

    • 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
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/10—Coating with edible coatings, e.g. with oils or fats
    • A23P20/12—Apparatus or processes for applying powders or particles to foodstuffs, e.g. for breading; Such apparatus combined with means for pre-moistening or battering
    • 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
    • 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
    • A23L29/256—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
    • A23L29/20—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
    • A23L29/294—Inorganic additives, e.g. silica
    • 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
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/10—Coating with edible coatings, e.g. with oils or fats
    • A23P20/15—Apparatus or processes for coating with liquid or semi-liquid products
    • A23P20/17—Apparatus or processes for coating with liquid or semi-liquid products by dipping in a bath

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)
  • Oil, Petroleum & Natural Gas (AREA)
  • Inorganic Chemistry (AREA)
  • Molecular Biology (AREA)
  • Confectionery (AREA)

Abstract

本发明涉及食品加工的技术领域，特别是涉及一种食品球外衣包裹方法，工艺流程简单，提高球外衣耐高温性能，提高产品优良率；包括以下步骤：(1)预处理：将底物原料(奶酪、巧克力、谷物、蔬菜、水果)煮熟或者糖渍后，制成球状或丁状，形成半成品A；(2)包裹粉料：向半成品A中添加底物5％～10％量的粉料，并进行包裹，直至半成品A表面包裹一层粉料，形成半成品B；(3)添加至复合胶体：将半成品B添加至浓度为2％～5％的复合胶体溶液内部反应5min‑8min，并且复合胶体溶液旋转；(4)清洗；反应完毕后，将半成品B捞出并用清水清洗，形成半成品C；(5)煮沸加热；(6)包衣。

Description

一种食品球外衣包裹方法
技术领域
本发明涉及食品加工的技术领域，特别是涉及一种食品球外衣包裹方法。
背景技术
众所周知，奶酪、巧克力、谷物、蔬菜和水果等广泛应用于人们的日常生活中，其可以作为日常零食实用，还可以作为赠送亲人和朋友的礼物等，现有产品中人们为提高产品的多样性，一般会在奶酪、巧克力、谷物、蔬菜和水果等外部包裹一层球衣，但是现有产品在制作过程中往往会出现粘连率较高以及球外衣耐高温性能较弱的现象，例如爆爆珠，导致产品不良率升高，直接限制了上述产品的发展，因此迫切需要研究出一种食品球外衣包裹方法以解决上述问题。
发明内容
为解决上述技术问题，本发明提供一种工艺流程简单，提高球外衣耐高温性能，提高产品优良率的食品球外衣包裹方法。
本发明的一种食品球外衣包裹方法，包括以下步骤：
(1)预处理：将底物原料(奶酪、巧克力、谷物、蔬菜、水果)煮熟或者糖渍后，制成球状或丁状，形成半成品A；
(2)包裹粉料：向半成品A中添加底物5％～10％量的粉料，并进行包裹，直至半成品A表面包裹一层粉料，形成半成品B；
(3)添加至复合胶体包衣：将半成品B添加至浓度为2％～5％的复合胶体溶液内部反应5min-8min，并且复合胶体溶液旋转；
(4)清洗；反应完毕后，将半成品B捞出并用清水清洗，形成半成品C；
(5)煮沸加热：将半成品C添加至沸水中，加热15min后捞出，形成半成品D；
(6)储藏：将半成品D加入至30Brix糖液中，进行储藏，形成成品。
本发明的一种食品球外衣包裹方法，所述步骤(2)中粉料为淀粉和钙粉的混合物。
本发明的一种食品球外衣包裹方法，所述在步骤(3)中复合胶体为海藻酸钠、葡萄糖酸内酯、六偏磷酸钠、柠檬酸钠、黄原胶和果胶。
本发明的一种食品球外衣包裹方法，所述步骤(6)中糖液为白砂糖，并且半成品D与糖液比例为1:1。
与现有技术相比本发明的有益效果为：本方法对食品利用淀粉钙粉以及胶体做外衣，对芯料保护的更完全，最外胶体层热稳定性更好。
具体实施方式
下面结合实施例，对本发明的具体实施方式作进一步详细描述。以下实施例用于说明本发明，但不用来限制本发明的范围。
实施例：
(1)预处理：将底物原料(奶酪、巧克力、谷物、蔬菜、水果)煮熟或者糖渍后，制成球状或丁状，形成半成品A；
(2)包裹粉料：向半成品A中添加底物5％～10％量的粉料(淀粉和钙粉的混合物)，并进行包裹，直至半成品A表面包裹一层粉料，形成半成品B；
(3)添加至复合胶体包衣：将半成品B添加至浓度为2％～5％的复合胶体溶液内部反应5min-8min，并且复合胶体溶液旋转，复合胶体为海藻酸钠、葡萄糖酸内酯、六偏磷酸钠、柠檬酸钠、黄原胶和果胶；
(4)清洗；反应完毕后，将半成品B捞出并用清水清洗，形成半成品C；
(5)煮沸加热：将半成品C添加至沸水中，加热15min后捞出，形成半成品D；
(6)储藏：将半成品D加入至30Brix糖液中，糖液为白砂糖，并且半成品D与糖液比例为1:1，进行储藏，形成成品。
以上所述仅是本发明的优选实施方式，应当指出，对于本技术领域的普通技术人员来说，在不脱离本发明技术原理的前提下，还可以做出若干改进和变型，这些改进和变型也应视为本发明的保护范围。

Claims (4)

1.一种食品球外衣包裹方法，其特征在于，包括以下步骤：
(1)预处理：将底物原料(奶酪、巧克力、谷物、蔬菜、水果)煮熟或者糖渍后，制成球状或丁状，形成半成品A；
(2)包裹粉料：向半成品A中添加底物5％～10％量的粉料，并进行包裹，直至半成品A表面包裹一层粉料，形成半成品B；
(3)添加至复合胶体包衣：将半成品B添加至浓度为2％～5％的复合胶体溶液内部反应5min-8min，并且复合胶体溶液旋转；
(4)清洗；反应完毕后，将半成品B捞出并用清水清洗，形成半成品C；
(5)煮沸加热：将半成品C添加至沸水中，加热15min后捞出，形成半成品D；
(6)储藏：将半成品D加入至30Brix糖液中，进行储藏，形成成品。
2.如权利要求1所述的一种食品球外衣包裹方法，其特征在于，所述步骤(2)中粉料为淀粉和钙粉的混合物。
3.如权利要求2所述的一种食品球外衣包裹方法，其特征在于，所述在步骤(3)中复合胶体为海藻酸钠、葡萄糖酸内酯、六偏磷酸钠、柠檬酸钠、黄原胶和果胶。
4.如权利要求3所述的一种食品球外衣包裹方法，其特征在于，所述步骤(6)中糖液为白砂糖，并且半成品D与糖液比例为1:1。
CN201911142120.4A 2019-11-20 2019-11-20 一种食品球外衣包裹方法 Pending CN110710698A (zh)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201911142120.4A CN110710698A (zh) 2019-11-20 2019-11-20 一种食品球外衣包裹方法

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201911142120.4A CN110710698A (zh) 2019-11-20 2019-11-20 一种食品球外衣包裹方法

Publications (1)

Publication Number Publication Date
CN110710698A true CN110710698A (zh) 2020-01-21

Family

ID=69216234

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201911142120.4A Pending CN110710698A (zh) 2019-11-20 2019-11-20 一种食品球外衣包裹方法

Country Status (1)

Country Link
CN (1) CN110710698A (zh)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN112006314A (zh) * 2020-07-02 2020-12-01 阿果安娜水果(大厂)有限公司 一种食品颗粒包埋成型加工设备及加工方法

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104783246A (zh) * 2015-02-06 2015-07-22 上海奕方农业科技股份有限公司 包埋珠子及其制备方法
US9167847B2 (en) * 2009-03-16 2015-10-27 Philip Morris Usa Inc. Production of coated tobacco particles suitable for usage in a smokeless tobacoo product
CN106615113A (zh) * 2016-12-23 2017-05-10 皇氏集团股份有限公司 一种添加植物籽颗粒的常温酸奶及其制备方法
CN106666017A (zh) * 2016-12-30 2017-05-17 上海奕方农业科技股份有限公司 果酱包埋巧克力珠及制作工艺
CN110074220A (zh) * 2019-05-31 2019-08-02 阳江喜之郎果冻制造有限公司 藜麦冻的制作方法及具有该藜麦冻的奶茶

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US9167847B2 (en) * 2009-03-16 2015-10-27 Philip Morris Usa Inc. Production of coated tobacco particles suitable for usage in a smokeless tobacoo product
CN104783246A (zh) * 2015-02-06 2015-07-22 上海奕方农业科技股份有限公司 包埋珠子及其制备方法
CN106615113A (zh) * 2016-12-23 2017-05-10 皇氏集团股份有限公司 一种添加植物籽颗粒的常温酸奶及其制备方法
CN106666017A (zh) * 2016-12-30 2017-05-17 上海奕方农业科技股份有限公司 果酱包埋巧克力珠及制作工艺
CN110074220A (zh) * 2019-05-31 2019-08-02 阳江喜之郎果冻制造有限公司 藜麦冻的制作方法及具有该藜麦冻的奶茶

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN112006314A (zh) * 2020-07-02 2020-12-01 阿果安娜水果(大厂)有限公司 一种食品颗粒包埋成型加工设备及加工方法

Similar Documents

Publication Publication Date Title
CN101323686B (zh) 一种适合水果保鲜的纳米包装材料及其应用
CN107318969A (zh) 一种基于蜂蜡水分散体的涂膜保鲜剂的制备方法
TWI602513B (zh) Dough, dough preparation method and potato chip preparation method
CN1965705B (zh) 食品保鲜剂及其配制方法
CN105795169A (zh) 蔬果丁馅包芯珍珠粉圆及其制作方法
CN108419883B (zh) 一种多味果糕及其制备方法
CN110710698A (zh) 一种食品球外衣包裹方法
CN104413321A (zh) 葡萄果酱
CN101019681B (zh) 蒜泥加工过程中发绿现象的控制方法及其产品
CN106579173A (zh) 用于制备酸豆角的发酵配料及其酸豆角自然发酵工艺方法
CN107302924A (zh) 一种鲜山药片的保鲜工艺
CN108967529A (zh) 一种可食用性水果保鲜涂膜的工艺方法
CN106387275A (zh) 一种酸奶味水果干及其制备方法
CN102578619A (zh) 绿茶松花皮蛋
CN102125221B (zh) 一种煎饼
CN103053973B (zh) 柚皮腌制工艺
CN110710591A (zh) 一种不粘连阿胶枣的制备方法及不粘连阿胶枣
CN101708039B (zh) 一种枣粉的制备方法
CN204426584U (zh) 蔬果丁馅包芯珍珠粉圆
JP2019176764A (ja) 液垂れが抑制された海藻佃煮の製造方法
CN104304858A (zh) 一种苹果果酱粉
CN104522748B (zh) 一种鱿鱼可食膜及其制作方法
CN103504098A (zh) 一种低糖糕点配方及生产工艺
CN102825638A (zh) 一种竹材防霉防虫的处理方法
CN107981273A (zh) 一种低糖健康柿子饼的加工方法

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
RJ01 Rejection of invention patent application after publication

Application publication date: 20200121

RJ01 Rejection of invention patent application after publication