CN112889986A - Preparation process of freeze-resistant crystal ball - Google Patents
Preparation process of freeze-resistant crystal ball Download PDFInfo
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- CN112889986A CN112889986A CN202110273852.8A CN202110273852A CN112889986A CN 112889986 A CN112889986 A CN 112889986A CN 202110273852 A CN202110273852 A CN 202110273852A CN 112889986 A CN112889986 A CN 112889986A
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- freeze
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- water
- gel particles
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- 239000013078 crystal Substances 0.000 title claims abstract description 53
- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 29
- 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 16
- 235000010413 sodium alginate Nutrition 0.000 claims abstract description 16
- 239000000661 sodium alginate Substances 0.000 claims abstract description 16
- 229940005550 sodium alginate Drugs 0.000 claims abstract description 16
- 229920002752 Konjac Polymers 0.000 claims abstract description 12
- 235000010418 carrageenan Nutrition 0.000 claims abstract description 12
- 239000000679 carrageenan Substances 0.000 claims abstract description 12
- 229940113118 carrageenan Drugs 0.000 claims abstract description 12
- 229920001525 carrageenan Polymers 0.000 claims abstract description 12
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 12
- 238000010438 heat treatment Methods 0.000 claims abstract description 12
- 239000000252 konjac Substances 0.000 claims abstract description 12
- 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 abstract description 12
- 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 claims abstract description 11
- 229920001817 Agar Polymers 0.000 claims abstract description 11
- 244000247812 Amorphophallus rivieri Species 0.000 claims abstract description 11
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims abstract description 11
- 229920002581 Glucomannan Polymers 0.000 claims abstract description 11
- 229920000161 Locust bean gum Polymers 0.000 claims abstract description 11
- 239000008272 agar Substances 0.000 claims abstract description 11
- 235000010419 agar Nutrition 0.000 claims abstract description 11
- 229940046240 glucomannan Drugs 0.000 claims abstract description 11
- 235000010485 konjac Nutrition 0.000 claims abstract description 11
- 235000010420 locust bean gum Nutrition 0.000 claims abstract description 11
- 239000000711 locust bean gum Substances 0.000 claims abstract description 11
- 239000000843 powder Substances 0.000 claims abstract description 10
- 239000003240 coconut oil Substances 0.000 claims abstract description 8
- 235000019864 coconut oil Nutrition 0.000 claims abstract description 8
- 238000009923 sugaring Methods 0.000 claims abstract description 4
- 229940023476 agar Drugs 0.000 claims abstract description 3
- 239000000084 colloidal system Substances 0.000 claims description 35
- 239000007863 gel particle Substances 0.000 claims description 30
- 235000000346 sugar Nutrition 0.000 claims description 19
- 239000011812 mixed powder Substances 0.000 claims description 16
- 238000003756 stirring Methods 0.000 claims description 16
- 235000021552 granulated sugar Nutrition 0.000 claims description 14
- -1 polyoxyethylene Polymers 0.000 claims description 12
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims description 10
- 239000011575 calcium Substances 0.000 claims description 10
- 229910052791 calcium Inorganic materials 0.000 claims description 10
- 229920003171 Poly (ethylene oxide) Polymers 0.000 claims description 8
- 239000002253 acid Substances 0.000 claims description 7
- 239000005457 ice water Substances 0.000 claims description 7
- 238000002156 mixing Methods 0.000 claims description 7
- 238000004806 packaging method and process Methods 0.000 claims description 7
- 239000003755 preservative agent Substances 0.000 claims description 7
- 230000002335 preservative effect Effects 0.000 claims description 7
- 238000005086 pumping Methods 0.000 claims description 7
- 230000001954 sterilising effect Effects 0.000 claims description 7
- 238000005303 weighing Methods 0.000 claims description 7
- 238000004321 preservation Methods 0.000 claims description 6
- 239000004359 castor oil Substances 0.000 claims description 4
- 235000019438 castor oil Nutrition 0.000 claims description 4
- ZEMPKEQAKRGZGQ-XOQCFJPHSA-N glycerol triricinoleate Natural products CCCCCC[C@@H](O)CC=CCCCCCCCC(=O)OC[C@@H](COC(=O)CCCCCCCC=CC[C@@H](O)CCCCCC)OC(=O)CCCCCCCC=CC[C@H](O)CCCCCC ZEMPKEQAKRGZGQ-XOQCFJPHSA-N 0.000 claims description 4
- 239000000244 polyoxyethylene sorbitan monooleate Substances 0.000 claims description 4
- 235000010482 polyoxyethylene sorbitan monooleate Nutrition 0.000 claims description 4
- 229920000053 polysorbate 80 Polymers 0.000 claims description 4
- 229940068968 polysorbate 80 Drugs 0.000 claims description 4
- RYYKJJJTJZKILX-UHFFFAOYSA-M sodium octadecanoate Chemical compound [Na+].CCCCCCCCCCCCCCCCCC([O-])=O RYYKJJJTJZKILX-UHFFFAOYSA-M 0.000 claims description 4
- FFJCNSLCJOQHKM-CLFAGFIQSA-N (z)-1-[(z)-octadec-9-enoxy]octadec-9-ene Chemical compound CCCCCCCC\C=C/CCCCCCCCOCCCCCCCC\C=C/CCCCCCCC FFJCNSLCJOQHKM-CLFAGFIQSA-N 0.000 claims description 2
- CTKXFMQHOOWWEB-UHFFFAOYSA-N Ethylene oxide/propylene oxide copolymer Chemical compound CCCOC(C)COCCO CTKXFMQHOOWWEB-UHFFFAOYSA-N 0.000 claims description 2
- PIICEJLVQHRZGT-UHFFFAOYSA-N Ethylenediamine Chemical compound NCCN PIICEJLVQHRZGT-UHFFFAOYSA-N 0.000 claims description 2
- 229920001213 Polysorbate 20 Polymers 0.000 claims description 2
- 229920001219 Polysorbate 40 Polymers 0.000 claims description 2
- 229920001214 Polysorbate 60 Polymers 0.000 claims description 2
- DBMJMQXJHONAFJ-UHFFFAOYSA-M Sodium laurylsulphate Chemical compound [Na+].CCCCCCCCCCCCOS([O-])(=O)=O DBMJMQXJHONAFJ-UHFFFAOYSA-M 0.000 claims description 2
- BCKXLBQYZLBQEK-KVVVOXFISA-M Sodium oleate Chemical compound [Na+].CCCCCCCC\C=C/CCCCCCCC([O-])=O BCKXLBQYZLBQEK-KVVVOXFISA-M 0.000 claims description 2
- VBIIFPGSPJYLRR-UHFFFAOYSA-M Stearyltrimethylammonium chloride Chemical compound [Cl-].CCCCCCCCCCCCCCCCCC[N+](C)(C)C VBIIFPGSPJYLRR-UHFFFAOYSA-M 0.000 claims description 2
- GSEJCLTVZPLZKY-UHFFFAOYSA-N Triethanolamine Chemical compound OCCN(CCO)CCO GSEJCLTVZPLZKY-UHFFFAOYSA-N 0.000 claims description 2
- 150000005215 alkyl ethers Chemical class 0.000 claims description 2
- GVGUFUZHNYFZLC-UHFFFAOYSA-N dodecyl benzenesulfonate;sodium Chemical compound [Na].CCCCCCCCCCCCOS(=O)(=O)C1=CC=CC=C1 GVGUFUZHNYFZLC-UHFFFAOYSA-N 0.000 claims description 2
- 229940012017 ethylenediamine Drugs 0.000 claims description 2
- 229920001993 poloxamer 188 Polymers 0.000 claims description 2
- 229940044519 poloxamer 188 Drugs 0.000 claims description 2
- 229920000259 polyoxyethylene lauryl ether Polymers 0.000 claims description 2
- 239000000256 polyoxyethylene sorbitan monolaurate Substances 0.000 claims description 2
- 235000010486 polyoxyethylene sorbitan monolaurate Nutrition 0.000 claims description 2
- 235000010483 polyoxyethylene sorbitan monopalmitate Nutrition 0.000 claims description 2
- 239000000249 polyoxyethylene sorbitan monopalmitate Substances 0.000 claims description 2
- 239000001818 polyoxyethylene sorbitan monostearate Substances 0.000 claims description 2
- 235000010989 polyoxyethylene sorbitan monostearate Nutrition 0.000 claims description 2
- 229940068977 polysorbate 20 Drugs 0.000 claims description 2
- 229940101027 polysorbate 40 Drugs 0.000 claims description 2
- 229940113124 polysorbate 60 Drugs 0.000 claims description 2
- BTURAGWYSMTVOW-UHFFFAOYSA-M sodium dodecanoate Chemical compound [Na+].CCCCCCCCCCCC([O-])=O BTURAGWYSMTVOW-UHFFFAOYSA-M 0.000 claims description 2
- 229940080264 sodium dodecylbenzenesulfonate Drugs 0.000 claims description 2
- 229940082004 sodium laurate Drugs 0.000 claims description 2
- 235000019333 sodium laurylsulphate Nutrition 0.000 claims description 2
- 229940080350 sodium stearate Drugs 0.000 claims description 2
- 229960004418 trolamine Drugs 0.000 claims description 2
- 238000004519 manufacturing process Methods 0.000 claims 4
- 239000000499 gel Substances 0.000 abstract description 35
- 238000007710 freezing Methods 0.000 abstract description 25
- 230000008014 freezing Effects 0.000 abstract description 25
- 238000000034 method Methods 0.000 abstract description 11
- 238000013461 design Methods 0.000 abstract description 2
- 239000002994 raw material Substances 0.000 abstract description 2
- 239000007787 solid Substances 0.000 abstract description 2
- 235000020415 coconut juice Nutrition 0.000 abstract 1
- 238000013329 compounding Methods 0.000 abstract 1
- 238000005516 engineering process Methods 0.000 abstract 1
- 238000009740 moulding (composite fabrication) Methods 0.000 abstract 1
- 238000007670 refining Methods 0.000 abstract 1
- 239000000047 product Substances 0.000 description 9
- 230000000694 effects Effects 0.000 description 6
- 238000010257 thawing Methods 0.000 description 5
- 239000011521 glass Substances 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- 239000007788 liquid Substances 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 108010053481 Antifreeze Proteins Proteins 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 238000007792 addition Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000000017 hydrogel Substances 0.000 description 1
- 235000019823 konjac gum Nutrition 0.000 description 1
- 239000012263 liquid product Substances 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/40—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the fats used
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention provides a preparation process of a freeze-resistant crystal ball, which comprises the steps of step-by-step gelling, heating, forming, sugaring concentration and the like, wherein (1) sodium alginate, agar, carrageenan, konjac glucomannan and locust bean gum powder are used as raw materials; (2) physical means of refining the water distribution by adding coconut oil and water soluble emulsifiers; (3) high and new technology for compounding gel with rigid high-temperature instantaneous and elastic low-temperature slow gel; (4) sugaring increases the solids content. Solves the technical problems that the crystal ball is easy to generate ice crystals and the gel structure is easy to damage in the freezing process of the gel in the prior art. The preparation process of the invention has reasonable design, the prepared freeze-resistant crystal ball is not easy to form ice crystals after being frozen, the gel structure is not easy to damage, and the taste is good.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a preparation process of an edible crystal ball, and in particular relates to a preparation process of a freeze-resistant crystal ball.
Background
The cold celestial crystal ball is usually used as a raw material for preparing milk tea, is a gel product with the water content of more than 80, and during the freezing process of the crystal ball, water is easy to form ice crystals, so that the gel structure is enlarged, and the gel structure is damaged.
At present, the research of the freezing-resistant process mainly focuses on liquid products or semisolid substances, and the literature records that the freezing-thawing stability of the liquid dairy products is improved by adding a stabilizer; the hydrogel prevents the generation of ice crystals by adding special antifreeze protein, the research on the freezing resistance of the gel crystal ball is less, and the crystal ball has higher water content due to a special gel structure, improves the preparation process of the freezing-resistant crystal ball, prevents the gel structure from being damaged, and has profound significance.
Disclosure of Invention
The invention provides a preparation process of a freeze-resistant crystal ball, which solves the technical problems of ice crystal formation and easy damage of a gel structure caused by expansion of a gel freezing volume in a freezing process.
In order to achieve the purpose, the invention adopts the following technical scheme:
a preparation process of a freeze-tolerant crystal ball comprises the following steps:
(1) respectively weighing sodium alginate, agar, carrageenan, konjac glucomannan and locust bean gum powder in certain weight parts, uniformly mixing to obtain mixed powder, fully dissolving the mixed powder, sugar and water in a weight percentage ratio of 1-2:5-15:30-45, adding a water-soluble emulsifier in certain weight part, uniformly stirring, adding 10-12% of coconut oil in weight percentage, and uniformly stirring to obtain mixed colloid;
(2) heating: heating the mixed colloid to 88-92 ℃;
(3) high-temperature instant forming: pumping the mixed colloid heated in the step (2) to a forming machine under the condition of heat preservation, then dripping the mixed colloid into calcium water with the temperature of more than 60 ℃ at a certain speed, and instantly forming at high temperature to separate out gel particles;
(4) and (3) low-temperature slow forming: then, draining the gel particles separated out in the step (3), putting the gel particles into ice water, and slowly reducing the temperature of the gel particles to 20 ℃;
(5) and (3) sugaring concentration: taking out the gel particles, adding white granulated sugar according to a certain proportion, and stirring uniformly to fully melt the sugar; adjusting acid, adding a certain amount of edible preservative, packaging, and sterilizing to obtain the freeze-resistant crystal ball.
Preferably, the weight ratio of the sodium alginate to the agar to the carrageenan to the konjac glucomannan to the locust bean gum powder is 10-20:8-15:10-15: 8-12: 10-15.
Preferably, the water-soluble emulsifier is one or more of polysorbate 80, polysorbate 60, polysorbate 40, polysorbate 20, sodium lauryl sulfate, sodium dodecylbenzene sulfonate, sodium stearate, sodium oleate, sodium laurate, ethylenediamine, triethanolamine, octadecyl trimethyl ammonium chloride, poloxamer 188, polyoxyethylene castor oil, polyoxyethylene hydrogenated castor oil, polyoxyethylene oleyl ether, polyoxyethylene alkyl ether, polyoxyethylene lauryl ether, and polyoxyethylene stearate.
Preferably, the ratio of the mixed powder to the sugar to the water is 1:10: 40.
Preferably, the heating temperature in the step (2) is 90 ℃.
Preferably, the speed of dropping the mixed colloid into the calcium water in the step (3) is 20-30 per minute.
Preferably, the weight parts of the gel particles and the white granulated sugar in the step (4) are 7-9: 1-3.
Preferably, the weight parts of the gel particles and the white granulated sugar in the step (4) are 8: 2.
Has the following beneficial effects:
the invention provides a preparation process of a freeze-resistant crystal ball,
(1) in the gel forming step, the rigid gel and the elastic gel are prepared by forming sodium alginate in hot calcium water, and then adding ice water to form elastic gel carrageenan and konjac gum. Rigid gel and elastic colloid parts are subdivided through the change of volume states before and after forming, sodium alginate and agar are rigid gel components, the frame structure of the gel is controlled, carrageenan, konjac glucomannan and locust bean gum are elastic gel components, the taste of the product is provided, gel is formed step by step, then a gel interpenetrating system is formed, the gel effect is better, and the degree of change of the volume of the gel in the freezing process can be ensured to be reduced as much as possible.
(2) The invention improves the distribution state of water molecules by adding the water-soluble emulsifier, so that ice crystals are not formed in the process of freezing water, thereby achieving the effect of freezing without icing.
(3) The coconut oil with the weight percentage of 10-12% is added into the crystal ball, so that the water-soluble emulsifier has better effect, the stability of water is improved, the water activity is reduced, and the ice crystal is refined.
(4) The process has the advantages that the concentration of sugar stains at the later stage is realized, the content of solid colloid is improved, the problem that the colloid is dissolved due to the fact that sugar is added in the earlier stage is avoided, the moisture of the gel is further reduced, the freezing resistance is improved, the heat-resistant process of the gel is completed, the sugar is fully fed into the gel in the heating process, the concentration of liquid in the crystal ball is increased, the moisture of the crystal ball is analyzed, the moisture content of the crystal ball is reduced, the stability of the gel is improved, the freezing resistance is enhanced, and meanwhile, the taste of the crystal ball is improved.
In conclusion, the preparation process of the freeze-resistant crystal ball provided by the invention is reasonable in design, the prepared freeze-resistant crystal ball is not easy to form ice crystals after being frozen, the gel structure is not easy to damage, the taste is good, and the technical problems that the crystal ball generates ice crystals and the gel structure is easy to damage in the freezing process in the prior art are solved.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail with reference to the following specific embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not to be construed as limiting the invention.
Example 1
Preparation of freeze-resistant crystal ball
Respectively weighing 10g of sodium alginate, 8g of agar, 10g of carrageenan, 8g of konjac glucomannan and 10g of locust bean gum powder, uniformly mixing to obtain mixed powder, fully dissolving the mixed powder, sugar and water according to the weight percentage of 1:5:30, adding 2g of water-soluble emulsifier polysorbate 80, uniformly stirring, and adding 10% of coconut oil by weight to obtain mixed colloid; heating the mixed colloid to 88 ℃; pumping the heated mixed colloid to a forming machine under the heat preservation state, then dripping into calcium water with the temperature of more than 60 ℃ at the speed of 20/min, instantly forming by using high-temperature sodium alginate, keeping the colloid form of other colloids, then draining out gel particles, putting into ice water, and slowly reducing the gel particles to 20 ℃; taking out the gel particles, adding white granulated sugar, wherein the weight parts of the gel particles and the white granulated sugar are 7:3, and uniformly stirring to fully melt the sugar; adjusting acid, adding a certain amount of edible preservative, packaging, and sterilizing to obtain the freeze-resistant crystal ball.
Example 2
Respectively weighing 20g of sodium alginate, 15g of agar, 15g of carrageenan, 12g of konjac glucomannan and 15g of locust bean gum powder, uniformly mixing to obtain mixed powder, fully dissolving the mixed powder, sugar and water according to the weight percentage of 2:15:45, adding 2g of water-soluble emulsifier sodium stearate, uniformly stirring, and adding 12% of coconut oil by weight to obtain mixed colloid; heating the mixed colloid to 92 ℃; pumping the heated mixed colloid to a forming machine in a heat preservation state, then dripping into calcium water with the temperature of more than 60 ℃ at the speed of 30/min, instantly forming by using high-temperature sodium alginate, keeping the colloid form of other colloids, then draining out gel particles, putting into ice water, and slowly reducing the gel particles to 20 ℃; taking out the gel particles, adding white granulated sugar, wherein the weight parts of the gel particles and the white granulated sugar are 9:1, and uniformly stirring to fully melt the sugar; adjusting acid, adding a certain amount of edible preservative, packaging, and sterilizing to obtain the freeze-resistant crystal ball.
Example 3
Respectively weighing 20g of sodium alginate, 15g of agar, 15g of carrageenan, 12g of konjac glucomannan and 15g of locust bean gum powder, uniformly mixing to obtain mixed powder, fully dissolving the mixed powder, sugar and water according to the weight percentage of 2:15:45, adding 2g of water-soluble emulsifier sodium stearate, uniformly stirring, and adding 12% of coconut oil by weight to obtain mixed colloid; heating the mixed colloid to 90 ℃; pumping the heated mixed colloid to a forming machine in a heat preservation state, then dripping into calcium water with the temperature of more than 60 ℃ at the speed of 30/min, instantly forming by using high-temperature sodium alginate, keeping the colloid form of other colloids, then draining out gel particles, putting into ice water, and slowly reducing the gel particles to 20 ℃; taking out the gel particles, adding 8:2 parts by weight of white granulated sugar, and uniformly stirring to fully melt the sugar; adjusting acid, adding a certain amount of edible preservative, packaging, and sterilizing to obtain the freeze-resistant crystal ball.
Example 4
Respectively weighing 10g of sodium alginate, 8g of agar, 10g of carrageenan, 8g of konjac glucomannan and 10g of locust bean gum powder, uniformly mixing to obtain mixed powder, fully dissolving the mixed powder, sugar and water according to the weight percentage ratio of 1:10:40, adding 2g of water-soluble emulsifier polysorbate 80, uniformly stirring, adding 10% of coconut oil by weight percentage, and uniformly stirring to obtain mixed colloid; heating the mixed colloid to 90 ℃; pumping the heated mixed colloid to a forming machine under the heat preservation state, then dripping into calcium water with the temperature of more than 60 ℃ at the speed of 20/min, instantly forming by using high-temperature sodium alginate, keeping the colloid form of other colloids, then draining out gel particles, putting into ice water, and slowly reducing the gel particles to 20 ℃; taking out the gel particles, adding 8:2 parts by weight of white granulated sugar, and uniformly stirring to fully melt the sugar; adjusting acid, adding a certain amount of edible preservative, packaging, and sterilizing to obtain the freeze-resistant crystal ball.
Comparative example
Control group:
respectively weighing 10g of sodium alginate, 8g of agar, 10g of carrageenan, 8g of konjac glucomannan and 10g of locust bean gum powder, uniformly mixing to obtain mixed powder, and fully dissolving the mixed powder, sugar and water according to the weight percentage ratio of 1:10:40 to obtain mixed colloid; pumping the mixed colloid to a forming machine, then dripping into calcium water with the temperature of more than 60 ℃ at the speed of 20/min, then draining out gel particles, adding white granulated sugar, wherein the weight parts of the gel particles and the white granulated sugar are 8:2, and uniformly stirring to fully melt the sugar; adjusting acid, adding a certain amount of edible preservative, packaging, and sterilizing to obtain the freeze-resistant crystal ball of the control group.
The freeze-resistant crystal balls of examples 1 to 4 and the control group were tested for freeze-resistant stability.
The test of the freezing resistance is to freeze the product at low temperature for a period of time, then to heat and thaw the product, and to observe whether the product can keep the original uniform shape, and in the normal state, the more times of freezing and thawing indicates that the better the freezing resistance of the product. The test method used by the invention comprises the following steps: filling 200g of sample into a sterile freezing-resistant glass bottle under a sterile condition, putting the glass bottle into a freezing chamber of a refrigerator at the temperature of-20 ℃, freezing for 24 hours, taking out the glass bottle, naturally thawing the glass bottle at room temperature, and observing the stable condition of the product. Then putting into a refrigerator for repeated freezing and thawing until the stable system of the product is destroyed (gel fracture, deformation, etc.), and recording the times of freezing and thawing, wherein the freeze-proof stability of the product is expressed by the freezing times. The results of the freeze resistance test are shown in table 1, and table 1 shows the results of the freeze resistance test of the freeze resistant crystal balls of examples 1 to 4 and the control group.
TABLE 1 Freeze resistance test results
As can be seen from the table 1, the freeze-resistant crystal ball prepared by the invention is stable and not easy to deform, the gel structure is not easy to damage, no ice crystal is generated, the effect is obviously superior to that of a control group, the preparation process of stepwise gel can ensure that the volume change degree of the gel is reduced as much as possible in the freezing process, and the distribution state of water molecules is improved by adding the water-soluble emulsifier, so that no ice crystal is formed in the water in the freezing process, thereby achieving the effect of freezing without icing.
It is to be understood that the above description is not intended to limit the present invention, and the present invention is not limited to the above examples, and any changes, additions or substitutions, which are within the spirit of the present invention, by a person of ordinary skill in the art, should fall within the scope of the present invention.
Claims (8)
1. A preparation process of a freeze-tolerant crystal ball is characterized by comprising the following steps:
(1) respectively weighing sodium alginate, agar, carrageenan, konjac glucomannan and locust bean gum powder in certain weight parts, uniformly mixing to obtain mixed powder, fully dissolving the mixed powder, sugar and water in a weight percentage ratio of 1-2:5-15:30-45, adding a water-soluble emulsifier in certain weight part, uniformly stirring, adding 10-12% of coconut oil in weight percentage, and uniformly stirring to obtain mixed colloid;
(2) heating: heating the mixed colloid to 88-92 ℃;
(3) high-temperature instant forming: pumping the mixed colloid heated in the step (2) to a forming machine under the condition of heat preservation, then dripping the mixed colloid into calcium water with the temperature of more than 60 ℃ at a certain speed, and instantly forming at high temperature to separate out gel particles;
(4) and (3) low-temperature slow forming: then, draining the gel particles separated out in the step (3), putting the gel particles into ice water, and slowly reducing the temperature of the gel particles to 20 ℃;
(5) and (3) sugaring concentration: taking out the gel particles, adding white granulated sugar according to a certain proportion, and stirring uniformly to fully melt the sugar; adjusting acid, adding a certain amount of edible preservative, packaging, and sterilizing to obtain the freeze-resistant crystal ball.
2. The preparation process of the freeze-resistant crystal ball according to claim 1, wherein the weight parts of the sodium alginate, the agar, the carrageenan, the konjac glucomannan and the locust bean gum powder are 10-20:8-15:10-15: 8-12: 10-15.
3. The process for preparing a frost-resistant crystal ball according to claim 1, wherein the water-soluble emulsifier is one or more of polysorbate 80, polysorbate 60, polysorbate 40, polysorbate 20, sodium lauryl sulfate, sodium dodecylbenzenesulfonate, sodium stearate, sodium oleate, sodium laurate, ethylenediamine, triethanolamine, octadecyl trimethylammonium chloride, poloxamer 188, polyoxyethylene castor oil, polyoxyethylene hydrogenated castor oil, polyoxyethylene oleyl ether, polyoxyethylene alkyl ether, polyoxyethylene lauryl ether, and polyoxyethylene stearate.
4. The process for preparing the freeze-tolerant crystal ball according to claim 1, wherein the ratio of the mixed powder to the sugar to the water is 1:10: 40.
5. The process for preparing a freeze-tolerant crystal ball according to claim 1, wherein the heating temperature in the step (2) is 90 ℃.
6. The process for preparing a freeze-tolerant crystal ball according to claim 1, wherein the speed of dropping the mixed colloid into the calcium solution in the step (3) is 20 to 30 per minute.
7. The preparation process of the freeze-tolerant crystal ball according to claim 1, wherein the weight parts of the gel particles and the white granulated sugar in the step (4) are 7-9: 1-3.
8. The preparation process of the freeze-tolerant crystal ball according to claim 7, wherein the weight portion of the gel particles and the white granulated sugar in the step (4) is 8: 2.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| WO2023024548A1 (en) * | 2021-08-23 | 2023-03-02 | 青岛海尔电冰箱有限公司 | Method for producing artificial material for freezing performance testing |
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