CN112715920A - Gel particles and preparation method thereof - Google Patents

Gel particles and preparation method thereof Download PDF

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Publication number
CN112715920A
CN112715920A CN202011645196.1A CN202011645196A CN112715920A CN 112715920 A CN112715920 A CN 112715920A CN 202011645196 A CN202011645196 A CN 202011645196A CN 112715920 A CN112715920 A CN 112715920A
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China
Prior art keywords
gel particles
mass
accounts
thickening agent
parts
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CN202011645196.1A
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Chinese (zh)
Inventor
卢建龙
李琳丹
曾秋燕
龚小洁
陈运生
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Guangzhou Shunhang Food Co Ltd
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Guangzhou Shunhang Food Co Ltd
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Priority to CN202011645196.1A priority Critical patent/CN112715920A/en
Publication of CN112715920A publication Critical patent/CN112715920A/en
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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
    • A23L29/238—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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/82—Acid flavourants
    • 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
    • A23L29/03—Organic 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
    • A23L29/244—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from corms, tubers or roots, e.g. glucomannan
    • 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
    • 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
    • A23L29/271—Curdlan; beta-1-3 glucan; Polysaccharides produced by agrobacterium or alcaligenes
    • 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
    • A23L29/288—Synthetic resins, e.g. polyvinylpyrrolidone
    • 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
    • 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
    • A23L29/35—Degradation products of starch, e.g. hydrolysates, dextrins; Enzymatically modified starches
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3481—Organic compounds containing oxygen
    • A23L3/3508—Organic compounds containing oxygen containing carboxyl groups
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/16—Inorganic salts, minerals or trace elements
    • 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
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Dispersion Chemistry (AREA)
  • Molecular Biology (AREA)
  • Microbiology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Inorganic Chemistry (AREA)
  • Mycology (AREA)
  • Jellies, Jams, And Syrups (AREA)

Abstract

The invention discloses a gel particle and a preparation method thereof. The gel particles comprise the following raw materials in parts by weight: 7-12 parts of a first thickening agent, 0.2-0.4 part of a second thickening agent and 10-13 parts of a curing agent, wherein the first thickening agent comprises locust bean gum, curdlan, sodium alginate, guar gum, carrageenan, xanthan gum, sodium starch octenyl succinate, konjac flour and maltodextrin. The gel particles disclosed by the invention are similar to the taste of the simmered sago, and can not be softened and the taste and state of the sago are influenced by colloid adhesion after being soaked in water for a long time, so that the production time of milk tea shops is shortened, and the simmering failure rate of the sago is reduced.

Description

Gel particles and preparation method thereof
Technical Field
The invention belongs to the technical field of edible gel particle preparation, and particularly relates to a gel particle and a preparation method thereof.
Background
The sago is edible sago starch prepared by mechanically treating, soaking, precipitating and drying trunks, bodies or stems of palm trees, is clean and smooth, has rich nutrition and can be eaten by general people. However, sago in the market is required to be cooked as before, and the state and the taste of the sago are affected by more and less water during cooking. Therefore, the edible gel particles are needed to replace sago, the taste of the edible gel particles is the same as that of the sago, but the problem that the sago cannot be placed overnight can be solved; stirring all the time in the boiling process, otherwise, the materials are easy to adhere; the water is less and is easy to be stuck to the bottom of the pan to be boiled, and the water is more and can be boiled too much.
Disclosure of Invention
The invention aims to provide gel particles and a preparation method thereof aiming at the defects of the prior art. The gel particles are similar to the shape of the simmered sago in taste, but the state and the taste are not influenced by long-time soaking, the product time of a milk tea shop is shortened, and the simmering failure rate of the sago is reduced.
In order to achieve the purpose, the technical scheme adopted by the invention is as follows: the gel particles comprise the following raw materials in parts by weight: 7-12 parts of a first thickening agent, 0.2-0.4 part of a second thickening agent and 10-13 parts of a curing agent, wherein the first thickening agent comprises locust bean gum, curdlan, sodium alginate, xanthan gum, guar gum, carrageenan, sodium starch octenyl succinate, konjac flour and maltodextrin.
According to the invention, the stable gel particles are obtained by adding the first thickening agent, and the product can be soaked in water for a long time without the situations of soft taste and colloid adhesion.
As a preferred embodiment of the invention, the mass ratio of the locust bean gum is 20-30%, the mass ratio of the curdlan is 15-20%, the mass ratio of the sodium alginate is 10-20%, the mass ratio of the guar gum is 5-10%, the mass ratio of the carrageenan is 5-10%, the mass ratio of the xanthan gum is 1-10%, the mass ratio of the sodium starch octenyl succinate is 1-5%, the mass ratio of the konjac flour is 1-5%, and the mass ratio of the maltodextrin is 1-5%, based on the total mass of the first thickener.
As a preferred embodiment of the present invention, the second thickener is sodium polyacrylate.
As a preferred embodiment of the present invention, the solidifying agent is calcium lactate. The calcium lactate has high solubility and high absorption and utilization rate, and can be used as a nutritional supplement to increase calcium in human body; and also as a curing agent, the food structure is kept unchanged, and the viscous solid is enhanced.
As a preferred embodiment of the present invention, the gel particles further comprise the following raw materials in parts by weight: 200 portions of solid sugar and 300 portions of acidity regulator and 0.6 to 2.3 portions of acidity regulator; the solid sugar is white granulated sugar, and the acidity regulator is 0.5-2 parts by weight of citric acid monohydrate and 0.1-0.3 part by weight of sodium citrate.
As a preferred embodiment of the present invention, the gel particles further comprise a preservative which is 0.2 to 0.5 parts by weight of sodium sorbate.
In addition, the invention also claims a preparation method of the gel particles, which comprises the following steps:
(1) dispersing and dissolving the first thickening agent and the second thickening agent in water, heating and boiling until the glue solution is semitransparent, and cooling;
(2) and (3) dripping the cooled glue solution in the step (1) into a curing agent solution for soaking to obtain glue solution particles.
In a preferred embodiment of the present invention, in the step (2), the mass concentration of the curing agent in the curing agent solution is 0.5 to 2%.
In a preferred embodiment of the present invention, in the step (2), the soaking time is 20 to 40 minutes. More preferably, the soaking time is 30 minutes.
The preparation method of the gel particles further comprises the following steps:
the first step is as follows: and (3) uniformly mixing the glue solution particles in the step (2) and solid sugar, heating to above 100 ℃, and keeping the temperature for 5-10 min.
The second step is that: and when the temperature is reduced to 60-70 ℃, sequentially adding the preservative and the sour regulator, stirring for 5-6min, detecting physical and chemical indexes, and performing aseptic filling to obtain the gel particles.
Compared with the prior art, the invention has the following beneficial effects: the problem that the mouthfeel of the gel particles becomes soft or hard after the gel particles are soaked in water for a long time is solved by adding the first thickening agent, the mouthfeel of the gel particles is similar to that of the simmered sago, the situations that the mouthfeel becomes soft and the mouthfeel and the state are influenced by colloid adhesion can not occur after the gel particles are soaked for a long time, the product time of a milk tea shop can be shortened, and the cooking failure rate of the sago is reduced.
Detailed Description
To better illustrate the objects, aspects and advantages of the present invention, the present invention will be further described with reference to specific examples.
Example 1
In an embodiment of the present invention, the gel particles and the preparation method thereof include the following raw materials:
200kg of white granulated sugar, 9.5kg of first thickening agent, 0.4kg of sodium polyacrylate, 0.2kg of potassium sorbate, 1.25kg of citric acid monohydrate, 0.3kg of sodium citrate, 10kg of calcium lactate and 700kg of water.
Based on the total mass of the first thickening agent, the mass ratio of the locust bean gum is 25%, the mass ratio of the curdlan is 20%, the mass ratio of the sodium alginate is 20%, the mass ratio of the xanthan gum is 10%, the mass ratio of the guar gum is 7%, the mass ratio of the carrageenan is 6%, the mass ratio of the octenyl succinic acid starch sodium is 5%, the mass ratio of the konjac flour is 4%, and the mass ratio of the maltodextrin is 3%.
The preparation method of the gel particles comprises the following steps:
(1) uniformly dispersing and dissolving the first thickening agent and sodium polyacrylate in water by using a rubber grinding machine to form a glue solution, boiling the glue solution until the glue solution is semitransparent, and naturally cooling;
(2) uniformly spreading the glue solution cooled in the step (1) on a forming frame, naturally dripping the glue solution into the curing solution under the forming frame through a filter hole, soaking for 30min, and discharging the curing solution to obtain glue solution particles;
(3) uniformly mixing the glue solution particles obtained in the step (2) and white granulated sugar, boiling, heating to more than 100 ℃, and preserving heat for 5-10 min;
(4) cooling to 60-70 deg.C, sequentially adding potassium sorbate, citric acid monohydrate, and sodium citrate, and stirring for 5-6 min;
(5) and (4) performing aseptic filling after physical and chemical index detection to obtain the gel particles.
The gel particles prepared in the example have a mouth feel similar to that of freshly cooked sago, are chewy and have a mouth feel Q elasticity. The product has no hard core within 20min, and can be soaked in 50 deg.C water for 5 hr without taste change, gel particle softening, and colloid adhesion.
Example 2
In an embodiment of the present invention, the gel particles and the preparation method thereof include the following raw materials:
300kg of white granulated sugar, 7kg of first thickening agent, 0.2kg of sodium polyacrylate, 0.5kg of potassium sorbate, 0.5kg of citric acid monohydrate, 0.1kg of sodium citrate, 11.5kg of calcium lactate and 715kg of water.
Based on the total mass of the first thickening agent, the mass ratio of the locust bean gum is 30%, the mass ratio of the curdlan is 15%, the mass ratio of the sodium alginate is 10%, the mass ratio of the xanthan gum is 14%, the mass ratio of the guar gum is 10%, the mass ratio of the carrageenan is 10%, the mass ratio of the sodium starch octenyl succinate is 1%, the mass ratio of the konjac flour is 5%, and the mass ratio of the maltodextrin is 5%.
The preparation method of the gel particles is the same as that of example 1.
The gel particles prepared in the example have a mouth feel similar to that of freshly cooked sago, are chewy and have a mouth feel Q elasticity. The product has no hard core within 20min, and can be soaked in 50 deg.C water for 5 hr without taste change, gel particle softening, and colloid adhesion.
Comparative example 1
The invention relates to a gel particle and a comparative example of a preparation method thereof, wherein the gel particle comprises the following raw materials:
250kg of white granulated sugar, 0.3kg of sodium polyacrylate, 0.35kg of potassium sorbate, 2kg of citric acid monohydrate, 0.2kg of sodium citrate, 13kg of calcium lactate and 730kg of water.
The preparation method of the gel particles is the same as that of example 1.
The gel obtained in this comparative example did not gel and had a thick texture. Boiling and then changing into liquid again.
Comparative example 2
The invention relates to a gel particle and a comparative example of a preparation method thereof, wherein the gel particle comprises the following raw materials:
250kg of white granulated sugar, 12kg of first thickening agent, 0.3kg of sodium polyacrylate, 0.35kg of potassium sorbate, 2kg of citric acid monohydrate, 0.2kg of sodium citrate, 13kg of calcium lactate and 730kg of water.
Based on the total mass of the first thickening agent, the mass ratio of the locust bean gum is 35%, the mass ratio of the xanthan gum is 25%, the mass ratio of the guar gum is 20%, the mass ratio of the carrageenan is 10%, the mass ratio of the konjac flour is 5%, and the mass ratio of the maltodextrin is 5%.
The preparation method of the gel particles is the same as that of example 1.
The gel particles prepared by the comparative example have moderate chewing strength and slightly soft mouthfeel. The sol appears within 20min of boiling, and the gel particles are changed in shape and the colloid is adhered after being soaked in water at 50 ℃ for 5 hours.
Comparative example 3
The invention relates to a gel particle and a comparative example of a preparation method thereof, wherein the gel particle comprises the following raw materials:
250kg of white granulated sugar, 5kg of first thickening agent, 0.3kg of sodium polyacrylate, 0.35kg of potassium sorbate, 2kg of citric acid monohydrate, 0.2kg of sodium citrate, 13kg of calcium lactate and 730kg of water.
Based on the total mass of the first thickening agent, the mass ratio of the locust bean gum is 30%, the mass ratio of the curdlan is 15%, the mass ratio of the sodium alginate is 15%, the mass ratio of the xanthan gum is 15%, the mass ratio of the guar gum is 5%, the mass ratio of the carrageenan is 5%, the mass ratio of the sodium starch octenyl succinate is 5%, the mass ratio of the konjac flour is 5%, and the mass ratio of the maltodextrin is 5%.
The preparation method of the gel particles is the same as that of example 1.
The gel particles prepared in this comparative example were slightly chewy and had an insufficient mouthfeel Q elasticity. The product has no hard core within 20min, and can be soaked in 50 deg.C water for 5 hr to soften gel particles and greatly reduce elasticity of taste Q.
Although the present invention has been described in detail with reference to the preferred embodiments, it will be understood by those skilled in the art that various changes may be made and equivalents may be substituted for elements thereof without departing from the true spirit and scope of the present invention.

Claims (10)

1. The gel particles are characterized by comprising the following raw materials in parts by weight: 7-12 parts of a first thickening agent, 0.2-0.4 part of a second thickening agent and 10-13 parts of a curing agent, wherein the first thickening agent comprises locust bean gum, curdlan, sodium alginate, guar gum, carrageenan, xanthan gum, sodium starch octenyl succinate, konjac flour and maltodextrin.
2. The gel particle of claim 1, wherein the locust bean gum accounts for 20-30% by mass, the curdlan accounts for 15-20% by mass, the sodium alginate accounts for 10-20% by mass, the guar gum accounts for 5-10% by mass, the carrageenan accounts for 5-10% by mass, the xanthan gum accounts for 1-10% by mass, the sodium starch octenyl succinate accounts for 1-5% by mass, the konjac flour accounts for 1-5% by mass, and the maltodextrin accounts for 1-5% by mass.
3. The gel particle of claim 1, wherein the second thickening agent is sodium polyacrylate.
4. The gel particle of claim 1, wherein the solidifying agent is calcium lactate.
5. The gel particles of claim 1, further comprising the following raw materials in parts by weight: 200 portions of solid sugar and 300 portions of acidity regulator and 0.6 to 2.3 portions of acidity regulator; the solid sugar is white granulated sugar, and the acidity regulator is 0.5-2 parts by weight of citric acid monohydrate and 0.1-0.3 part by weight of sodium citrate.
6. The gel particles of claim 1, further comprising a preservative, wherein the preservative is 0.2 to 0.5 parts by weight sodium sorbate.
7. A method of preparing gel particles according to claims 1 to 6, comprising the steps of:
(1) dispersing and dissolving the first thickening agent and the second thickening agent in water, heating and boiling until the glue solution is semitransparent, and cooling;
(2) and (3) dripping the glue solution cooled in the step (1) into a curing agent solution and then soaking to obtain glue solution particles.
8. The method for preparing gel particles according to claim 7, wherein in the step (2), the mass concentration of the curing agent in the curing agent solution is 0.5 to 2%.
9. The method for preparing gel particles according to claim 7, wherein the soaking time in the step (2) is 20 to 40 minutes.
10. The method of preparing gel particles according to claim 7, further comprising the steps of:
the first step is as follows: and (3) uniformly mixing the glue solution particles in the step (2) and solid sugar, heating to above 100 ℃, and keeping the temperature for 5-10 min.
The second step is that: and when the temperature is reduced to 60-70 ℃, sequentially adding the preservative and the acidity regulator, and stirring for 5-6min to obtain the gel particles.
CN202011645196.1A 2020-12-31 2020-12-31 Gel particles and preparation method thereof Pending CN112715920A (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN113729200A (en) * 2021-08-26 2021-12-03 上海锐舒电子商务有限公司 Reshaped liquid compound seasoning and preparation method and application thereof

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1253741A (en) * 1999-09-16 2000-05-24 夏礼兴 Granular gel beverage
CN111543626A (en) * 2020-03-24 2020-08-18 浙江上方生物科技有限公司 High-elasticity gel ball prepared by compounding curdlan and sodium alginate and preparation method thereof

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1253741A (en) * 1999-09-16 2000-05-24 夏礼兴 Granular gel beverage
CN111543626A (en) * 2020-03-24 2020-08-18 浙江上方生物科技有限公司 High-elasticity gel ball prepared by compounding curdlan and sodium alginate and preparation method thereof

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN113729200A (en) * 2021-08-26 2021-12-03 上海锐舒电子商务有限公司 Reshaped liquid compound seasoning and preparation method and application thereof

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Application publication date: 20210430