CN112640995A - Colloid for special food and preparation method thereof - Google Patents
Colloid for special food and preparation method thereof Download PDFInfo
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- CN112640995A CN112640995A CN202011528433.6A CN202011528433A CN112640995A CN 112640995 A CN112640995 A CN 112640995A CN 202011528433 A CN202011528433 A CN 202011528433A CN 112640995 A CN112640995 A CN 112640995A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K20/00—Accessory food factors for animal feeding-stuffs
- A23K20/10—Organic substances
- A23K20/163—Sugars; Polysaccharides
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K20/00—Accessory food factors for animal feeding-stuffs
- A23K20/10—Organic substances
- A23K20/105—Aliphatic or alicyclic compounds
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- Polymers & Plastics (AREA)
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- Zoology (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The application discloses a special colloid for food and a preparation method thereof, wherein the special colloid for food comprises the following components in parts by weight: 5-10 parts of xanthan gum, 0.5-3 parts of CMC, 0.5-1.5 parts of sodium alginate, 30-50 parts of glycerol, 20-40 parts of liquid sorbitol and 15-25 parts of water. The special food colloid is simple to prepare, unique in formula design, and capable of fully absorbing water and expanding, and is better added and dispersed in a product, so that caking or colloidal particles are not easy to generate, the characteristics of each colloid can be better exerted, and compared with the conventional addition of the colloidal powder, the special food colloid has the advantages that the product state is more stable and the quality guarantee period is longer after the special food colloid is added.
Description
Technical Field
The invention relates to the technical field of colloid for pet food and production, in particular to colloid for special food and a preparation method thereof.
Background
In pet food, the use of edible gums is becoming more common, but traditional methods of addition: the direct dry scattering or hydration mixing is not easy to lead the edible gum to be evenly dispersed in the pet food, and obvious gum particles are easy to form to influence the product sense.
Disclosure of Invention
In order to solve the problems, the invention aims to provide a special food colloid and a preparation method thereof, the special food colloid is uniformly formed in advance, expands and absorbs water, and then is added into food, so that the uniform dispersion in the product can be ensured, obvious edible gum particles can not be generated, and the product sense can not be influenced.
In order to achieve the purpose, the invention firstly provides a special colloid for food, which comprises the following components in parts by weight: 5-10 parts of xanthan gum, 0.5-3 parts of CMC, 0.5-1.5 parts of sodium alginate, 30-50 parts of glycerol, 20-40 parts of liquid sorbitol and 15-25 parts of water. The special food colloid is simple to prepare, unique in formula design, and capable of fully absorbing water and expanding, and is better added and dispersed in a product, so that caking or colloidal particles are not easy to generate, the characteristics of each colloid can be better exerted, and compared with the conventional addition of the colloidal powder, the special food colloid has the advantages that the product state is more stable and the quality guarantee period is longer after the special food colloid is added.
In one example, the components are in parts by weight: 6 parts of xanthan gum, 1.5 parts of CMC, 0.75 part of sodium alginate, 45 parts of glycerol, 30 parts of liquid sorbitol and 19.5 parts of water.
In one example, the components are in parts by weight: 5 parts of xanthan gum, 1.5 parts of CMC, 1.5 parts of sodium alginate, 30 parts of glycerol, 40 parts of liquid sorbitol and 22 parts of water.
In one example, the components are in parts by weight: 8 parts of xanthan gum, 1 parts of CMC, 1 part of sodium alginate, 40 parts of glycerol, 35 parts of liquid sorbitol and 15 parts of water.
In one example, the components are in parts by weight: 10 parts of xanthan gum, 0.5 part of CMC, 0.5 part of sodium alginate, 45 parts of glycerol, 25 parts of liquid sorbitol and 19 parts of water.
In a second aspect, the invention further provides a preparation method of the special colloid for food, which comprises the following steps:
a: pouring weighed glycerol into a container;
b: pouring weighed xanthan gum, CMC and sodium alginate into glycerol, and continuously stirring until the xanthan gum, the CMC and the sodium alginate are uniformly dispersed in the glycerol;
c: slowly pouring the weighed liquid sorbitol into a container, and continuously stirring until the liquid sorbitol is uniform;
d: slowly pouring water into the container, and continuously stirring until the water is uniform;
e: after standing for two hours, the liquid in the vessel was stirred once more.
According to the preparation method of the colloid for the special food, a novel colloid melting method is introduced into pet food production, by the method, the powdery xanthan gum, the CMC and the sodium alginate can fully absorb water and swell, can be better added and dispersed into the product, are not easy to generate caking or colloidal particles, can better exert the characteristics of each colloid, and compared with the conventional addition of the colloidal powder, the product state is more stable and the quality guarantee period is longer after the colloid is added by the method.
In one example, step e further comprises: and stirring the liquid in the container once again, and standing for 8-12 hours after uniform stirring.
Detailed Description
In order to more clearly explain the overall concept of the invention, the following detailed description is given by way of example in conjunction with the description.
In the description of the present invention, it is to be understood that the terms "central," "upper," "lower," "front," "rear," "left," "right," "vertical," "horizontal," "top," "bottom," "inner," "outer," "axial," "radial," "circumferential," and the like are used merely for convenience in describing and simplifying the description, and are not intended to indicate or imply that the device or element being referred to must have a particular orientation, be constructed and operated in a particular orientation, and thus are not to be considered as limiting.
Furthermore, the terms "first", "second" and "first" are used for descriptive purposes only and are not to be construed as indicating or implying relative importance or implicitly indicating the number of technical features indicated. Thus, a feature defined as "first" or "second" may explicitly or implicitly include one or more of that feature. In the description of the present invention, "a plurality" means two or more unless specifically defined otherwise.
In the present invention, unless otherwise expressly stated or limited, the terms "mounted," "connected," "secured," and the like are to be construed broadly and can, for example, be fixedly connected, detachably connected, or integrally formed; the connection can be mechanical connection, electrical connection or communication; either directly or indirectly through intervening media, either internally or in any other relationship. The specific meanings of the above terms in the present invention can be understood by those skilled in the art according to specific situations.
In the present invention, unless otherwise expressly stated or limited, the first feature "on" or "under" the second feature may be directly contacting the first and second features or indirectly contacting the first and second features through an intermediate. In the description of the present specification, reference to the description of the terms "one aspect," "some aspects," "an example," "a specific example," or "some examples" or the like means that a particular feature, structure, material, or characteristic described in connection with the aspect or example is included in at least one aspect or example of the present invention. In this specification, the schematic representations of the terms used above do not necessarily refer to the same solution or example. Furthermore, the particular features, structures, materials, or characteristics described may be combined in any suitable manner in any one or more aspects or examples.
The invention provides a special colloid for food, which comprises the following components in parts by weight: 5-10 parts of xanthan gum, 0.5-3 parts of CMC (sodium carboxymethylcellulose), 0.5-1.5 parts of sodium alginate, 30-50 parts of glycerol, 20-40 parts of liquid sorbitol and 15-25 parts of water. The special food colloid is simple to prepare, unique in formula design, and capable of fully absorbing water and expanding, and is better added and dispersed in a product, so that caking or colloidal particles are not easy to generate, the characteristics of each colloid can be better exerted, and compared with the conventional addition of the colloidal powder, the special food colloid has the advantages that the product state is more stable and the quality guarantee period is longer after the special food colloid is added.
In one specific embodiment, the components are as follows by weight: 6 parts of xanthan gum, 1.5 parts of CMC, 0.75 part of sodium alginate, 45 parts of glycerol, 30 parts of liquid sorbitol and 19.5 parts of water.
In one specific embodiment, the components are as follows by weight: 5 parts of xanthan gum, 1.5 parts of CMC, 1.5 parts of sodium alginate, 30 parts of glycerol, 40 parts of liquid sorbitol and 22 parts of water.
In one specific embodiment, the components are as follows by weight: 8 parts of xanthan gum, 1 parts of CMC, 1 part of sodium alginate, 40 parts of glycerol, 35 parts of liquid sorbitol and 15 parts of water.
In one specific embodiment, the components are as follows by weight: 10 parts of xanthan gum, 0.5 part of CMC, 0.5 part of sodium alginate, 45 parts of glycerol, 25 parts of liquid sorbitol and 19 parts of water.
In a second aspect, the invention further provides a preparation method of the special colloid for food, which comprises the following steps:
a: pouring weighed glycerol into a container;
b: pouring weighed xanthan gum, CMC and sodium alginate into glycerol, and continuously stirring until the xanthan gum, the CMC and the sodium alginate are uniformly dispersed in the glycerol;
c: slowly pouring the weighed liquid sorbitol into a container, and continuously stirring until the liquid sorbitol is uniform;
d: slowly pouring water into the container, and continuously stirring until the water is uniform;
e: after standing for two hours, the liquid in the vessel was stirred once more.
In one embodiment, step e further comprises: and stirring the liquid in the container once again, and standing for 8-12 hours after uniform stirring.
According to the preparation method of the colloid for the special food, a novel colloid melting method is introduced into pet food production, by the method, the powdery xanthan gum, the CMC and the sodium alginate can fully absorb water and swell, can be better added and dispersed into the product, are not easy to generate caking or colloidal particles, can better exert the characteristics of each colloid, and compared with the conventional addition of the colloidal powder, the product state is more stable and the quality guarantee period is longer after the colloid is added by the method.
The present invention will be further illustrated with reference to the following examples, but the present invention is not limited thereto, and the preparation methods in the examples are all conventional ones and will not be described in detail.
Example 1
The colloid for the purpose-made food is prepared from the following raw materials in parts by weight:
5 parts of xanthan gum, 1.5 parts of CMC, 1.5 parts of sodium alginate, 30 parts of glycerol, 40 parts of liquid sorbitol and 22 parts of water.
The preparation method of the colloid for the purpose-made food comprises the following steps:
a: selecting a clean anhydrous container with proper size;
b: pouring weighed glycerol into a container;
c: pouring weighed xanthan gum, CMC and sodium alginate into glycerol, and continuously stirring until the xanthan gum, the CMC and the sodium alginate are uniformly dispersed in the glycerol;
d: slowly pouring the weighed liquid sorbitol into a container, and continuously stirring until the liquid sorbitol is uniform;
e: slowly pouring water into the container, and continuously stirring until the water is uniform;
f: standing for two hours, stirring the liquid in the container again, and standing for 8 hours after even stirring to obtain the special food colloid.
Example 2
A colloid for specially-made food, namely a new Q liquid E, is prepared from the following raw materials in parts by weight:
8 parts of xanthan gum, 1 parts of CMC, 1 part of sodium alginate, 40 parts of glycerol, 35 parts of liquid sorbitol and 15 parts of water.
The preparation method of the colloid for the purpose-made food comprises the following steps:
a: selecting a clean anhydrous container with proper size;
b: pouring weighed glycerol into a container;
c: pouring weighed xanthan gum, CMC and sodium alginate into glycerol, and continuously stirring until the xanthan gum, the CMC and the sodium alginate are uniformly dispersed in the glycerol;
d: slowly pouring the weighed liquid sorbitol into a container, and continuously stirring until the liquid sorbitol is uniform;
e: slowly pouring water into the container, and continuously stirring until the water is uniform;
f: standing for two hours, stirring the liquid in the container again, and standing for 10 hours after even stirring to obtain the special food colloid.
Example 3
A colloid for specially-made food, namely a new Q liquid E, is prepared from the following raw materials in parts by weight:
10 parts of xanthan gum, 0.5 part of CMC, 0.5 part of sodium alginate, 45 parts of glycerol, 25 parts of liquid sorbitol and 19 parts of water.
The preparation method of the colloid for the purpose-made food comprises the following steps:
a: selecting a clean anhydrous container with proper size;
b: pouring weighed glycerol into a container;
c: pouring weighed xanthan gum, CMC and sodium alginate into glycerol, and continuously stirring until the xanthan gum, the CMC and the sodium alginate are uniformly dispersed in the glycerol;
d: slowly pouring the weighed liquid sorbitol into a container, and continuously stirring until the liquid sorbitol is uniform;
e: slowly pouring water into the container, and continuously stirring until the water is uniform;
f: standing for two hours, stirring the liquid in the container again, and standing for 12 hours after even stirring to obtain the special food colloid.
The embodiments in the present specification are described in a progressive manner, and the same and similar parts among the embodiments are referred to each other, and each embodiment focuses on the differences from the other embodiments. In particular, for the system embodiment, since it is substantially similar to the method embodiment, the description is simple, and for the relevant points, reference may be made to the partial description of the method embodiment.
The above description is only an example of the present invention, and is not intended to limit the present invention. Various modifications and alterations to this invention will become apparent to those skilled in the art. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present invention should be included in the scope of the claims of the present invention.
Claims (7)
1. The colloid for the purpose-made food is characterized by comprising the following components in parts by weight:
5-10 parts of xanthan gum, 0.5-3 parts of CMC, 0.5-1.5 parts of sodium alginate, 30-50 parts of glycerol, 20-40 parts of liquid sorbitol and 15-25 parts of water.
2. The special colloid for food as claimed in claim 1, wherein the components are in parts by weight:
6 parts of xanthan gum, 1.5 parts of CMC, 0.75 part of sodium alginate, 45 parts of glycerol, 30 parts of liquid sorbitol and 19.5 parts of water.
3. The special colloid for food as claimed in claim 1, wherein the components are in parts by weight:
5 parts of xanthan gum, 1.5 parts of CMC, 1.5 parts of sodium alginate, 30 parts of glycerol, 40 parts of liquid sorbitol and 22 parts of water.
4. The special colloid for food as claimed in claim 1, wherein the components are in parts by weight:
8 parts of xanthan gum, 1 parts of CMC, 1 part of sodium alginate, 40 parts of glycerol, 35 parts of liquid sorbitol and 15 parts of water.
5. The special colloid for food as claimed in claim 1, wherein the components are in parts by weight:
10 parts of xanthan gum, 0.5 part of CMC, 0.5 part of sodium alginate, 45 parts of glycerol, 25 parts of liquid sorbitol and 19 parts of water.
6. A method of preparing a specialty food gum as claimed in any one of claims 1 to 5 comprising the steps of:
a: pouring weighed glycerol into a container;
b: pouring weighed xanthan gum, CMC and sodium alginate into glycerol, and continuously stirring until the xanthan gum, the CMC and the sodium alginate are uniformly dispersed in the glycerol;
c: slowly pouring the weighed liquid sorbitol into a container, and continuously stirring until the liquid sorbitol is uniform;
d: slowly pouring water into the container, and continuously stirring until the water is uniform;
e: standing for two hours, stirring the liquid in the container again, and standing for 8-12 hours after even stirring.
7. The method of claim 6, wherein step e further comprises: and stirring the liquid in the container once again, and standing for 8-12 hours after uniform stirring.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011528433.6A CN112640995A (en) | 2020-12-22 | 2020-12-22 | Colloid for special food and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011528433.6A CN112640995A (en) | 2020-12-22 | 2020-12-22 | Colloid for special food and preparation method thereof |
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| Publication Number | Publication Date |
|---|---|
| CN112640995A true CN112640995A (en) | 2021-04-13 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202011528433.6A Pending CN112640995A (en) | 2020-12-22 | 2020-12-22 | Colloid for special food and preparation method thereof |
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101703163A (en) * | 2009-10-23 | 2010-05-12 | 郭强 | Novel food-stuffing dog chews and method for preparing same |
| CN110972987A (en) * | 2019-12-23 | 2020-04-10 | 苏州锦华宠物用品有限公司 | Pet chew and preparation method thereof |
-
2020
- 2020-12-22 CN CN202011528433.6A patent/CN112640995A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101703163A (en) * | 2009-10-23 | 2010-05-12 | 郭强 | Novel food-stuffing dog chews and method for preparing same |
| CN110972987A (en) * | 2019-12-23 | 2020-04-10 | 苏州锦华宠物用品有限公司 | Pet chew and preparation method thereof |
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Application publication date: 20210413 |