CN112825921A - Particle composition with high temperature resistance, soaking resistance and chewing feeling maintaining function, particles prepared from particle composition and preparation method - Google Patents
Particle composition with high temperature resistance, soaking resistance and chewing feeling maintaining function, particles prepared from particle composition and preparation method Download PDFInfo
- Publication number
- CN112825921A CN112825921A CN201911163603.2A CN201911163603A CN112825921A CN 112825921 A CN112825921 A CN 112825921A CN 201911163603 A CN201911163603 A CN 201911163603A CN 112825921 A CN112825921 A CN 112825921A
- Authority
- CN
- China
- Prior art keywords
- powder
- particles
- parts
- soaking
- resistant
- 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
- 239000002245 particle Substances 0.000 title claims abstract description 82
- 239000000203 mixture Substances 0.000 title claims abstract description 40
- 238000002791 soaking Methods 0.000 title claims abstract description 33
- 230000001055 chewing effect Effects 0.000 title claims abstract description 28
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- 239000000843 powder Substances 0.000 claims abstract description 59
- 239000008187 granular material Substances 0.000 claims abstract description 35
- 229920002752 Konjac Polymers 0.000 claims abstract description 28
- 235000010485 konjac Nutrition 0.000 claims abstract description 28
- 244000247812 Amorphophallus rivieri Species 0.000 claims abstract description 26
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims abstract description 26
- 239000000252 konjac Substances 0.000 claims abstract description 26
- 235000013312 flour Nutrition 0.000 claims abstract description 25
- 235000020235 chia seed Nutrition 0.000 claims abstract description 22
- 239000000084 colloidal system Substances 0.000 claims abstract description 22
- 235000012055 fruits and vegetables Nutrition 0.000 claims abstract description 22
- 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 claims abstract description 19
- 244000299461 Theobroma cacao Species 0.000 claims abstract description 19
- 235000009470 Theobroma cacao Nutrition 0.000 claims abstract description 19
- 235000010413 sodium alginate Nutrition 0.000 claims abstract description 19
- 239000000661 sodium alginate Substances 0.000 claims abstract description 19
- 229940005550 sodium alginate Drugs 0.000 claims abstract description 19
- 239000008202 granule composition Substances 0.000 claims abstract 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 33
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 24
- AXCZMVOFGPJBDE-UHFFFAOYSA-L calcium dihydroxide Chemical compound [OH-].[OH-].[Ca+2] AXCZMVOFGPJBDE-UHFFFAOYSA-L 0.000 claims description 20
- 239000000920 calcium hydroxide Substances 0.000 claims description 20
- 229910001861 calcium hydroxide Inorganic materials 0.000 claims description 20
- 239000000243 solution Substances 0.000 claims description 14
- 239000002994 raw material Substances 0.000 claims description 11
- 230000002427 irreversible effect Effects 0.000 claims description 9
- 238000009835 boiling Methods 0.000 claims description 8
- 238000002156 mixing Methods 0.000 claims description 8
- 238000000034 method Methods 0.000 claims description 7
- 239000011259 mixed solution Substances 0.000 claims description 6
- 235000016623 Fragaria vesca Nutrition 0.000 claims description 3
- 240000009088 Fragaria x ananassa Species 0.000 claims description 3
- 235000011363 Fragaria x ananassa Nutrition 0.000 claims description 3
- 238000007711 solidification Methods 0.000 claims description 3
- 230000008023 solidification Effects 0.000 claims description 3
- 235000021537 Beetroot Nutrition 0.000 claims description 2
- 244000241235 Citrullus lanatus Species 0.000 claims description 2
- 235000012828 Citrullus lanatus var citroides Nutrition 0.000 claims description 2
- 108010010803 Gelatin Proteins 0.000 claims description 2
- 229920002148 Gellan gum Polymers 0.000 claims description 2
- 244000017020 Ipomoea batatas Species 0.000 claims description 2
- 235000002678 Ipomoea batatas Nutrition 0.000 claims description 2
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims description 2
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 2
- 235000010418 carrageenan Nutrition 0.000 claims description 2
- 239000000679 carrageenan Substances 0.000 claims description 2
- 229920001525 carrageenan Polymers 0.000 claims description 2
- 229940113118 carrageenan Drugs 0.000 claims description 2
- 239000008273 gelatin Substances 0.000 claims description 2
- 229920000159 gelatin Polymers 0.000 claims description 2
- 235000019322 gelatine Nutrition 0.000 claims description 2
- 235000011852 gelatine desserts Nutrition 0.000 claims description 2
- 235000010492 gellan gum Nutrition 0.000 claims description 2
- 239000000216 gellan gum Substances 0.000 claims description 2
- 239000001814 pectin Substances 0.000 claims description 2
- 229920001277 pectin Polymers 0.000 claims description 2
- 235000010987 pectin Nutrition 0.000 claims description 2
- 229960000292 pectin Drugs 0.000 claims description 2
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims description 2
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims description 2
- 239000000230 xanthan gum Substances 0.000 claims description 2
- 235000010493 xanthan gum Nutrition 0.000 claims description 2
- 229920001285 xanthan gum Polymers 0.000 claims description 2
- 229940082509 xanthan gum Drugs 0.000 claims description 2
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims description 2
- 238000004519 manufacturing process Methods 0.000 claims 2
- 230000001954 sterilising effect Effects 0.000 abstract description 10
- 238000004659 sterilization and disinfection Methods 0.000 abstract description 9
- 238000012986 modification Methods 0.000 abstract description 2
- 230000004048 modification Effects 0.000 abstract description 2
- 238000003756 stirring Methods 0.000 description 25
- 238000005406 washing Methods 0.000 description 11
- 239000000047 product Substances 0.000 description 10
- 238000012360 testing method Methods 0.000 description 6
- 238000005520 cutting process Methods 0.000 description 4
- 238000002474 experimental method Methods 0.000 description 4
- 238000010008 shearing Methods 0.000 description 4
- 244000060011 Cocos nucifera Species 0.000 description 3
- 235000013162 Cocos nucifera Nutrition 0.000 description 3
- 238000004090 dissolution Methods 0.000 description 3
- 238000001125 extrusion Methods 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 239000002253 acid Substances 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 235000013365 dairy product Nutrition 0.000 description 2
- 239000006260 foam Substances 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 230000036512 infertility Effects 0.000 description 2
- 238000007689 inspection Methods 0.000 description 2
- 238000011031 large-scale manufacturing process Methods 0.000 description 2
- 230000007774 longterm Effects 0.000 description 2
- 230000007935 neutral effect Effects 0.000 description 2
- 238000004080 punching Methods 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 239000006188 syrup Substances 0.000 description 2
- 235000020357 syrup Nutrition 0.000 description 2
- 235000013618 yogurt Nutrition 0.000 description 2
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 description 1
- 229920002581 Glucomannan Polymers 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 230000033228 biological regulation Effects 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 238000005336 cracking Methods 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 238000005187 foaming Methods 0.000 description 1
- 239000000499 gel Substances 0.000 description 1
- 229940046240 glucomannan Drugs 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 230000021962 pH elevation Effects 0.000 description 1
- 239000008188 pellet Substances 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 239000011265 semifinished product Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/133—Fruit or vegetables
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1315—Non-milk proteins or fats; Seeds, pulses, cereals or soja; Fatty acids, phospholipids, mono- or diglycerides or derivatives therefrom; Egg products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/154—Milk preparations; Milk powder or milk powder preparations containing additives containing thickening substances, eggs or cereal preparations; Milk gels
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/156—Flavoured milk preparations ; Addition of fruits, vegetables, sugars, sugar alcohols or sweeteners
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Biophysics (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention provides a particle composition which is high temperature resistant and soaking resistant and can keep chewing feeling, particles prepared from the particle composition and a preparation method of the particles. The particulate composition comprises: 5-10 parts of konjac flour, 1-10 parts of chia seed, 0.5-5 parts of sodium alginate, 0-2 parts of colloid, 0-2 parts of cocoa powder and 0-2 parts of fruit and vegetable powder. The invention also provides particles prepared by the composition and a preparation method thereof. The particles prepared from the particle composition which is high temperature resistant and soaking resistant and can keep chewing feeling in a long shelf life can resist the influence of high temperature sterilization. The granule composition is added with chia seed, greatly increases chewing feeling of the prepared granule, and can maintain chewing feeling in long shelf life. Compared with the particles prepared from pure konjac flour, the particle composition provided by the invention can greatly improve the full texture of the particles through the modification of sodium alginate and colloid.
Description
Technical Field
The invention relates to a particle composition with high temperature resistance, soaking resistance and chewing feeling maintenance, particles prepared from the particle composition and a preparation method, and belongs to the field of food processing.
Background
The first point in the consumer's pursuit of dairy products, including enjoyment upon drinking, is from richer mouthfeel. Compared with the yoghourt without the pulp jam, the annual growth rate of the yoghourt with the pulp jam is more than ten times, and the dairy product sales of the mixed type cereal is far more than that of the single type.
The second point of improving the enjoyment is novel taste, but the physical feeling and integrity of the particles are mainly shown in low-temperature refrigerated short-shelf-life products, the long shelf life is longer due to higher required sterilization temperature and more rigorous conditions, the shelf life is generally more than 3 months, and the physical properties of the particles are difficult to resist high temperature and resist long-term soaking and still keep intact.
Therefore, the coconut particles meet the characteristics and are commonly used as products, but the texture and the quality of the coconut particles are difficult to improve due to single taste. Therefore, if the taste and appearance of the granules are improved, widening the product structure and better meeting the requirement of the diversity of consumers are one of the problems to be solved in the field.
Disclosure of Invention
In order to solve the above problems, an object of the present invention is to provide a granular composition, which is prepared from konjac flour and chia seed, and which can improve the high temperature and soaking resistance of the granules and maintain the chewy feeling of the granules during a long shelf life.
In order to achieve the above objects, the present invention provides a granular composition that is resistant to high temperature and soaking and can maintain a chewy feeling during a long shelf life, the granular composition comprising, in parts by weight:
5-10 parts of konjac flour, 1-10 parts of chia seed, 0.5-5 parts of sodium alginate and 0-2 parts of colloid.
According to an embodiment of the present invention, when the particle composition is added with a colloid, its content may be 2 parts by weight or less.
According to the embodiment of the invention, the konjac flour has alkali irreversibility, can solidify particles, enables the particles to resist high-temperature sterilization, keeps the stability of appearance and mouthfeel in a long shelf life, and can provide better heat resistance and foaming resistance for a particle system. The addition amount of the konjac flour is controlled to make the prepared particles have better texture, alkalinization solidification forming speed, taste and the like, and is generally controlled to be 5-10 parts by weight (or 5-10% of the weight of the raw materials of the particles), preferably 5-8 parts by weight (or 5-8% of the weight of the raw materials of the particles) so as to ensure better processability.
According to a specific embodiment of the present invention, chia seeds can provide a chewing feeling to the prepared granule, and konjac flour can wrap chia seeds and enclose them, thereby enabling them to maintain a hardness feeling for a long period of time. The particles can resist high temperature and soaking by adding chia seeds, and keep chewing feeling in a long shelf life.
According to the specific embodiment of the invention, the sodium alginate and the colloid can improve the texture and improve the texture of the konjac flour particles, reduce the colloid elasticity brought by the konjac flour, increase the soft glutinous and full texture, and simultaneously can better fix chia seeds so as to keep good adhesiveness and stability in the particles. Wherein, the colloid can further improve the soft glutinous feeling on the basis of the soft glutinous feeling brought by the sodium alginate. The colloid used in the invention can comprise one or the combination of more than two of xanthan gum, pectin, carrageenan, sodium carboxymethylcellulose, gellan gum, gelatin and the like.
According to a particular embodiment of the invention, the granular composition may also contain fruit and vegetable powder and/or cocoa powder; wherein, the content of the fruit and vegetable powder is less than 2 weight parts, and the content of the cocoa powder is less than 2 weight parts. The particulate composition may also be selected for other fruit and vegetable powders as appropriate for taste and appearance. The addition amount of the fruit and vegetable powder is not too much, otherwise the consistency of chewing feeling in a long shelf life is influenced. The content of the fruit and vegetable powder is preferably controlled to be 0.2-1 weight part (or 0.2-1% of the weight of the particle raw material); the fruit and vegetable powder can be one or more of strawberry powder, purple sweet potato powder, red beet powder and watermelon powder. The cocoa powder provides appearance and chewing feeling for the system, and the addition amount is not too much as the fruit and vegetable powder, otherwise, the consistency of the chewing feeling in a long shelf life is influenced. The content of the cocoa powder is preferably controlled to be 0.2 to 1 part by weight (or 0.2 to 1% by weight of the raw material of the granule).
The invention also provides a preparation method of the particles which are high temperature resistant and soaking resistant and can keep chewing feeling in a long shelf life, and the particles are prepared by taking the particle composition, water and calcium hydroxide as raw materials; wherein the raw materials comprise the following components in percentage by weight: 5-10% of konjac flour, 1-10% of chia seed, 0.5-5% of sodium alginate, 0-2% of colloid, 0-2% of cocoa powder, 0-2% of fruit and vegetable powder, 0.01-1% of calcium hydroxide and the balance of water.
In the preparation method, the calcium hydroxide is food-grade calcium hydroxide, and the content of the calcium hydroxide can be controlled to be 0.02-0.3%.
According to a specific embodiment of the present invention, the above preparation method comprises the steps of:
step one, mixing water and calcium hydroxide to obtain a mixed solution; when the raw materials comprise fruit and vegetable powder and cocoa powder, the fruit and vegetable powder and the cocoa powder are added into water in the step one and then mixed with calcium hydroxide;
step two, uniformly mixing konjac flour, chia seeds and sodium alginate, adding the mixture into the mixture, and forming a gel substance after adding the mixture; when the raw materials comprise colloid, the colloid is uniformly mixed with the konjac flour, chia seeds and sodium alginate in the step;
step three, briquetting or die forming is carried out on the mixed solution, standing is carried out for 10-30min, and then particles are prepared;
and step four, boiling the particles, carrying out thermal irreversible solidification treatment, and then soaking the particles in a citric acid solution with the concentration of 0.2-1% to obtain the particles which are high-temperature resistant and soaking resistant and can keep chewing feeling in a long shelf life.
According to a particular embodiment of the invention, in step three, the granules can be made in the following way: and cutting the particles according to the size requirement, or punching the particles formed by the die out of the die by using water to obtain the particles.
According to the embodiment of the invention, in the fourth step, the thermal irreversible curing treatment is realized by putting the particles in water and heating and boiling, after the thermal irreversible curing treatment is completed, the particles can be washed by pure water and then soaked in citric acid solution, and after the soaking, the particles can be washed again.
According to a specific embodiment of the present invention, the above preparation method may comprise the following specific steps:
step one, adding water into a container with a shear stirrer, dissolving cocoa powder and fruit and vegetable powder into water when the cocoa powder and the fruit and vegetable powder are contained, and stirring and uniformly mixing at normal temperature; adding calcium hydroxide, stirring and dissolving fully at normal temperature to obtain a mixed solution;
step two, uniformly mixing konjac flour, chia seeds and sodium alginate, adding the mixture uniformly when the mixture contains colloid, and then quickly adding the mixture into the mixed solution obtained in the step one while quickly stirring;
thirdly, after all the components are fully dissolved, immediately briquetting or die forming; after about 10-30min, the granules can be cut into granules according to required size or directly punched out of the die by water.
Boiling the particles in water to finish the thermal irreversible curing treatment, then taking out, and washing for 5min by using pure water; soaking the granules by using 0.2-1 wt% citric acid solution until the granules have no alkaline taste, taking out the granules, and washing the granules for 5min by using pure water to obtain the granules which are resistant to high temperature and soaking and can keep chewing feeling in a long shelf life.
The invention also provides a particle which is high temperature resistant, soaking resistant and capable of keeping chewing feeling in a long shelf life, and the particle is prepared by the preparation method.
The invention has the beneficial effects that:
(1) the particles prepared from the particle composition which is high-temperature resistant and soaking resistant and can keep chewing feeling in a long shelf life can resist the influence of high-temperature sterilization (for example, sterilization at 137 ℃ for 4 s), can ensure that the particles meet the regulation of the national standard GB/T4789.26 ' inspection for food hygiene and microbiology ' inspection for food commercial sterility ', and have the performance of commercial sterility in the shelf life of products.
(2) According to the particle composition provided by the invention, chia seeds are added, so that the chewing feeling of the prepared particles is greatly increased, and the chewing feeling can be kept in a long shelf life.
(3) The granular composition provided by the invention takes the konjac flour as a main component, the konjac flour can provide good colloid feeling and elasticity, and sodium alginate and colloid can be added into the granular composition. Compared with the particles prepared from pure konjac flour, the particle composition provided by the invention can greatly improve the full texture of the particles through the modification of sodium alginate and colloid.
(4) The technical scheme provided by the invention solves the problem of single mouthfeel of the konjak particles, and is easy to realize continuous large-scale production and commercialization.
Drawings
Fig. 1 is a graph showing the results of heat resistance and bubble resistance tests of the pellets prepared in examples 1 and 2.
Detailed Description
The technical solutions of the present invention will be described in detail below in order to clearly understand the technical features, objects, and advantages of the present invention, but the present invention is not limited to the practical scope of the present invention.
In some embodiments, a method for preparing a particle that is resistant to high temperatures and soaking and capable of maintaining a chewy feel during long shelf life comprises the steps of:
1. weighing 5-10% of konjac flour, 1-10% of chia seed, 0.5-5% of sodium alginate and 0-2% of colloid mixed solid powder A in percentage by weight; according to the requirement, 0-2% of cocoa powder and 0-2% of fruit and vegetable powder can be weighed.
2. Adding normal temperature water into a stirring container with shear, adding cocoa powder and fruit and vegetable powder under stirring, stirring for 10min after adding powder, and determining that the powder is dissolved sufficiently.
3. Continuously adding 0.01-1 wt% of food-grade calcium hydroxide under stirring, and stirring for 5min to confirm that the calcium hydroxide is fully dissolved.
4. And (3) starting shearing and stirring, quickly adding weighed mixed solid powder A (konjak powder, chia seed, sodium alginate and colloid), and mixing for 5min to confirm that the powder is fully dissolved.
5. Conveying the mixed components into a die by a screw to perform extrusion forming or extrusion cutting to obtain particles with uniform size, forming the particles by the die (such as 3-8mm diameter round, etc.), and punching the particles from the die by water.
6. Boiling the prepared granules with pure water to perform thermal irreversible curing treatment.
7. Washing the cured particles with normal temperature water, adding into 0.2-1 wt% citric acid solution, soaking until the particles have no alkaline smell, taking out the particles, washing with pure water for 5min to obtain the particles with high temperature resistance, soaking resistance and chewing feeling retention in long shelf life.
The particles prepared by the method can be added into high-acid products or low-acid products, and can be specifically carried out in the following way:
the particles prepared by the method can be added into an unsterilized product to sterilize the product and the product together; or sterilizing separately in the form of granule syrup solution or granule water solution, and mixing with sterilized semi-finished product liquid in small sterile tank at low speed.
The features and properties of the present invention are further detailed in the following examples:
example 1
The embodiment provides a preparation method of particles which are high temperature resistant, soak resistant and capable of keeping chewing feeling in a long shelf life, and the preparation method comprises the following specific steps:
1. 88.2kg of room-temperature pure water was added to a 100L mixer with shear stirring, 0.8kg of weighed strawberry powder was added while stirring, and the mixture was stirred for 10min to confirm sufficient dissolution.
2. And continuously stirring and adding 0.2kg of food-grade calcium hydroxide, and stirring for 5min to ensure that the calcium hydroxide is fully dissolved.
3. Starting shearing and stirring, and quickly adding 5kg of weighed konjac flour, 5kg of chia seed and 1kg of sodium alginate; stirring for 5min to confirm the powder is fully dissolved.
4. And (3) rapidly extruding and conveying the dissolved components to a ball series die with the diameter of 5mm by using a screw, and then carrying out extrusion forming for 5 min.
5. Washing the mould with pure water, and demoulding to obtain the required granules, i.e. the formed round granules with the diameter of 5 mm; boiling the granules, carrying out irreversible molding treatment by heat, washing with pure water, adding citric acid solution with concentration of 0.05%, soaking for 30min, taking out, and washing with pure water to obtain the granules which are resistant to high temperature and soaking and can keep chewing feeling in a long shelf life.
Fig. 1 a shows the results of the heat resistance and foam resistance tests of the granules obtained in this example, and after sterilization at 137 ℃ for 4s, the granules were soaked in a neutral sugar solution with a concentration of 7% at room temperature for 3 months to have an intact structure without cracking and breaking.
Example 2
The embodiment provides a preparation method of particles which are high temperature resistant, soak resistant and capable of keeping chewing feeling in a long shelf life, and the preparation method comprises the following specific steps:
1. 86.1kg of normal temperature pure water was added to a 100L mixer with shear stirring, 0.5kg of weighed cocoa powder was added under stirring, and the mixture was stirred for 10min to confirm sufficient dissolution.
2. And continuously stirring and adding 0.1kg of food-grade calcium hydroxide, and stirring for 5min to ensure that the calcium hydroxide is fully dissolved.
3. Starting shearing and stirring, and quickly adding 6kg of weighed konjac flour, 6kg of chia seed and 1.2kg of sodium alginate; stirring for 5min to confirm the powder is fully dissolved.
4. Rapidly extruding, granulating and cutting into small cubic particles with the size of 3mm multiplied by 3mm by using a screw.
5. Boiling the formed particles, carrying out irreversible hot forming treatment, washing with pure water, adding into 0.1% citric acid solution, soaking for 60min, taking out, and washing with pure water to obtain the particles which are resistant to high temperature and soaking and can keep chewing feeling in a long shelf life.
The graph b in fig. 1 shows the results of the heat resistance and foam resistance tests of the granules obtained in this example, and after sterilization at 137 ℃ for 4s, the granules were still intact after being soaked in a neutral sugar solution with a concentration of 7% at room temperature for 3 months without breaking or breaking.
Comparative example
The method for preparing the granules by adopting the pure konjac glucomannan comprises the following specific steps:
1. 94.9kg of normal temperature pure water was charged into a 100L mixer with shear stirring.
2. 0.1kg of food-grade calcium hydroxide is added under stirring, and the mixture is stirred for 5min to confirm the complete dissolution.
3. And (4) starting shearing and stirring, quickly adding 5kg of weighed konjac flour, and stirring for 5min to confirm that the powder is fully dissolved.
4. Rapidly extruding, granulating and cutting into small cubic particles with the size of 3mm multiplied by 3mm by using a screw.
5. Boiling the formed granules, carrying out irreversible forming treatment by heating, washing with pure water, adding 0.1% citric acid solution, soaking for 60min, taking out, and washing with pure water to obtain pure rhizoma Amorphophalli granules.
Taste comparison experiment:
the granules of example 1 and comparative example were selected and marked as granules A and granules B, respectively, and the granules were added to a 5% (mass ratio) syrup solution, sterilized at 137 ℃ for 4 seconds, cooled for 24 hours, and 30 were selected for professional taste-sensitive persons to be subjected to preference ranking and scored for 1, 2, and 3. The results are shown in table 1:
TABLE 1
The F value test was performed using the following formula:
wherein, the p value is the number of samples and is 2 in the experiment; the value of j is the number of evaluators, which is 30 in this experiment; rx is the sum of each sample number and is obtained by substituting calculation: ftest＝8.47。
At a significance level of 0.05, compare table 2, F was 5.99. F of this experimenttest> 5.99, indicating that there was significance between the two samplesA difference.
TABLE 2
The minimum significant difference LSD value is calculated using the following formula:
The LSD value was calculated to be 15.18, and the judgment results are shown in table 3.
TABLE 3
From the embodiment 1 and the embodiment 2, the particles which are resistant to high temperature and soaking and can keep chewing feeling in a long shelf life, which are obtained by the preparation method provided by the invention, can not crack and break due to high-temperature sterilization and long-term soaking, the problems that the particles added in the traditional food products cannot be resistant to high-temperature sterilization and long-shelf-life soaking are solved, and meanwhile, chia seed filling is added on common similar coconut particles, so that the appearance and the taste are greatly improved. The method provided by the invention is simple and feasible, and is beneficial to continuous large-scale production and commercialization.
Claims (10)
1. A granular composition which is high temperature resistant, soaking resistant and capable of maintaining chewing feeling comprises the following components in parts by weight:
5-10 parts of konjac flour, 1-10 parts of chia seed, 0.5-5 parts of sodium alginate and 0-2 parts of colloid.
2. The granular composition according to claim 1, wherein the konjac flour is contained in an amount of 5 to 8 parts by weight.
3. A particulate composition according to claim 1 or 2 wherein the colloid comprises one or a combination of two or more of xanthan gum, pectin, carrageenan, sodium carboxymethylcellulose, gellan gum and gelatin.
4. Granular composition according to any one of claims 1 to 3, wherein it further comprises fruit and vegetable powder and/or cocoa powder; the content of the fruit and vegetable powder is less than 2 parts by weight, and the content of the cocoa powder is less than 2 parts by weight.
5. The granular composition according to claim 4, wherein the fruit and vegetable powder is contained in an amount of 0.2 to 1 part by weight;
preferably, the fruit and vegetable powder comprises one or a combination of more than two of strawberry powder, purple sweet potato powder, red beet powder and watermelon powder.
6. A granular composition according to claim 4 or 5, wherein the cocoa powder is present in an amount of 0.2 to 1 part by weight.
7. A method for preparing granules which are resistant to high temperature and soaking and capable of maintaining chewing feeling, comprising preparing the granules from the granule composition of any one of claims 1 to 6, water and calcium hydroxide;
wherein the raw materials comprise the following components in percentage by weight: 5-10% of konjac flour, 1-10% of chia seed, 0.5-5% of sodium alginate, 0-2% of colloid, 0-2% of cocoa powder, 0-2% of fruit and vegetable powder, 0.01-1% of calcium hydroxide and the balance of water.
8. The method according to claim 7, wherein the calcium hydroxide is contained in an amount of 0.02 to 0.3%.
9. The production method according to claim 7 or 8, wherein the production method comprises the steps of:
step one, mixing water and calcium hydroxide to obtain a mixed solution; when the raw materials comprise fruit and vegetable powder and cocoa powder, the fruit and vegetable powder and the cocoa powder are added into water in the step one and then mixed with calcium hydroxide;
step two, mixing konjac flour, chia seeds and sodium alginate uniformly and adding the mixture; when the raw materials comprise colloid, the colloid is uniformly mixed with the konjac flour, chia seeds and sodium alginate in the step;
step three, briquetting or die forming is carried out on the mixed solution, standing is carried out for 10-30min, and then particles are prepared;
and step four, boiling the particles, carrying out thermal irreversible solidification treatment, and then soaking the particles in a citric acid solution with the concentration of 0.2-1% to obtain the high-temperature-resistant and soaking-resistant particles capable of keeping chewing feeling.
10. A granule resistant to high temperature and soaking and capable of maintaining a chewy feeling, which is prepared by the preparation method of any one of claims 7 to 9.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911163603.2A CN112825921A (en) | 2019-11-25 | 2019-11-25 | Particle composition with high temperature resistance, soaking resistance and chewing feeling maintaining function, particles prepared from particle composition and preparation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911163603.2A CN112825921A (en) | 2019-11-25 | 2019-11-25 | Particle composition with high temperature resistance, soaking resistance and chewing feeling maintaining function, particles prepared from particle composition and preparation method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112825921A true CN112825921A (en) | 2021-05-25 |
Family
ID=75921988
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201911163603.2A Pending CN112825921A (en) | 2019-11-25 | 2019-11-25 | Particle composition with high temperature resistance, soaking resistance and chewing feeling maintaining function, particles prepared from particle composition and preparation method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN112825921A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107259468A (en) * | 2017-08-10 | 2017-10-20 | 上海奕方农业科技股份有限公司 | A kind of jam for adding strange sub- seed and preparation method thereof |
| CN108175058A (en) * | 2017-12-28 | 2018-06-19 | 统企业(中国)投资有限公司昆山研究开发中心 | Applied to high temperature high voltage resistant pearl particles in neutral milk-contained drink and preparation method thereof |
-
2019
- 2019-11-25 CN CN201911163603.2A patent/CN112825921A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107259468A (en) * | 2017-08-10 | 2017-10-20 | 上海奕方农业科技股份有限公司 | A kind of jam for adding strange sub- seed and preparation method thereof |
| CN108175058A (en) * | 2017-12-28 | 2018-06-19 | 统企业(中国)投资有限公司昆山研究开发中心 | Applied to high temperature high voltage resistant pearl particles in neutral milk-contained drink and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101874538B (en) | Method for preparing elastic chocolate sauce | |
| CN101427723B (en) | Method for producing functional soft sweet rich in selenium with mixed organic selenium and vitamin | |
| CN101861905A (en) | Production method of roxburgh rose fruit cake | |
| CN101427724B (en) | Liquid milk product containing gellan gum particle and producing method thereof | |
| CN103284234B (en) | Preparation and application methods of purple sweet potato powder used for coated peanut foods | |
| CN102919682B (en) | Preparation method of cooking-free barley noodles | |
| CN112237233A (en) | Fruit pulp soft sweets and fruit pulp preparation method | |
| CN1947559B (en) | Novel compound edible gelatin for producing suspending beverage containing cold-up gelatin | |
| CN113349363A (en) | Gel composition, gel food and preparation method thereof | |
| KR101162428B1 (en) | Apple pudding composition with good organoleptic properties and its preparation method | |
| CN105454772B (en) | Alcohol component or malt extract granule and food and drink containing the same | |
| CN112825921A (en) | Particle composition with high temperature resistance, soaking resistance and chewing feeling maintaining function, particles prepared from particle composition and preparation method | |
| CN1947558B (en) | Novel compound edible gelatin for producing sucking-in type jelly | |
| CN111165767A (en) | Formula and preparation process of pink cherry blossom-flavored flower-shaped jelly product | |
| CA3121706A1 (en) | Edible products | |
| CN112806436B (en) | Use of protein powder and/or cocoa powder for improving the resistance to soaking of food particles | |
| CN103704553A (en) | Sugar-free cube sugar, and preparation method thereof | |
| CN106418380A (en) | Cherry jam for frozen drinks and preparation method of cherry jam | |
| KR100813640B1 (en) | A food thermostable jam manufacturing method using a fruits and vegetables | |
| CN102090552B (en) | Ice powder | |
| CN111802462B (en) | Non-aerated mousse dessert and preparation method thereof | |
| CN114766658A (en) | Potato flour with low aluminum content and preparation method thereof | |
| CN107484964A (en) | A kind of pudding and preparation method thereof | |
| CN101283827B (en) | Tomato fruit vinegar beverage and production method thereof | |
| CN113647640A (en) | Konjak rice with sodium alginate film and preparation method thereof |
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 | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20210525 |