CN114568658A - Composition and method for increasing colloidal melting point and edible particles - Google Patents
Composition and method for increasing colloidal melting point and edible particles Download PDFInfo
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- CN114568658A CN114568658A CN202011371197.1A CN202011371197A CN114568658A CN 114568658 A CN114568658 A CN 114568658A CN 202011371197 A CN202011371197 A CN 202011371197A CN 114568658 A CN114568658 A CN 114568658A
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- 239000002245 particle Substances 0.000 title claims abstract description 72
- 239000000203 mixture Substances 0.000 title claims abstract description 54
- 238000002844 melting Methods 0.000 title claims abstract description 13
- 230000008018 melting Effects 0.000 title claims abstract description 13
- 238000000034 method Methods 0.000 title claims abstract description 11
- 239000011241 protective layer Substances 0.000 claims abstract description 34
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 32
- 239000003607 modifier Substances 0.000 claims abstract description 19
- 229920002472 Starch Polymers 0.000 claims abstract description 16
- 235000019698 starch Nutrition 0.000 claims abstract description 16
- 239000008107 starch Substances 0.000 claims abstract description 16
- 159000000000 sodium salts Chemical class 0.000 claims abstract description 13
- 239000000843 powder Substances 0.000 claims abstract description 12
- 239000000463 material Substances 0.000 claims abstract description 11
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims abstract description 9
- 239000011575 calcium Substances 0.000 claims abstract description 9
- 229910052791 calcium Inorganic materials 0.000 claims abstract description 9
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 claims abstract description 7
- 239000000084 colloidal system Substances 0.000 claims abstract description 7
- 229910052700 potassium Inorganic materials 0.000 claims abstract description 7
- 239000011591 potassium Substances 0.000 claims abstract description 7
- 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
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 14
- 238000001816 cooling Methods 0.000 claims description 12
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 claims description 10
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 10
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 9
- 229920000161 Locust bean gum Polymers 0.000 claims description 9
- 235000010420 locust bean gum Nutrition 0.000 claims description 9
- 239000000711 locust bean gum Substances 0.000 claims description 9
- 229960005069 calcium Drugs 0.000 claims description 8
- 159000000007 calcium salts Chemical class 0.000 claims description 8
- 239000000230 xanthan gum Substances 0.000 claims description 8
- 229920001285 xanthan gum Polymers 0.000 claims description 8
- 235000010493 xanthan gum Nutrition 0.000 claims description 8
- 229940082509 xanthan gum Drugs 0.000 claims description 8
- 239000004310 lactic acid Substances 0.000 claims description 7
- 235000014655 lactic acid Nutrition 0.000 claims description 7
- 239000000126 substance Substances 0.000 claims description 7
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 claims description 6
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims description 6
- 235000010418 carrageenan Nutrition 0.000 claims description 6
- 239000000679 carrageenan Substances 0.000 claims description 6
- 229920001525 carrageenan Polymers 0.000 claims description 6
- 229940113118 carrageenan Drugs 0.000 claims description 6
- BWHMMNNQKKPAPP-UHFFFAOYSA-L potassium carbonate Chemical compound [K+].[K+].[O-]C([O-])=O BWHMMNNQKKPAPP-UHFFFAOYSA-L 0.000 claims description 6
- 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 6
- 229920002148 Gellan gum Polymers 0.000 claims description 5
- 229910000019 calcium carbonate Inorganic materials 0.000 claims description 5
- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 claims description 5
- 239000001527 calcium lactate Substances 0.000 claims description 5
- 235000011086 calcium lactate Nutrition 0.000 claims description 5
- 229960002401 calcium lactate Drugs 0.000 claims description 5
- 235000010492 gellan gum Nutrition 0.000 claims description 5
- 239000000216 gellan gum Substances 0.000 claims description 5
- XAEFZNCEHLXOMS-UHFFFAOYSA-M potassium benzoate Chemical compound [K+].[O-]C(=O)C1=CC=CC=C1 XAEFZNCEHLXOMS-UHFFFAOYSA-M 0.000 claims description 5
- 239000011780 sodium chloride Substances 0.000 claims description 5
- 235000002639 sodium chloride Nutrition 0.000 claims description 5
- 239000003292 glue Substances 0.000 claims description 4
- 235000010216 calcium carbonate Nutrition 0.000 claims description 3
- 239000001506 calcium phosphate Substances 0.000 claims description 3
- 229910000389 calcium phosphate Inorganic materials 0.000 claims description 3
- 235000011010 calcium phosphates Nutrition 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 3
- 229910000027 potassium carbonate Inorganic materials 0.000 claims description 3
- 239000001103 potassium chloride Substances 0.000 claims description 3
- 235000011164 potassium chloride Nutrition 0.000 claims description 3
- 229910000029 sodium carbonate Inorganic materials 0.000 claims description 3
- QORWJWZARLRLPR-UHFFFAOYSA-H tricalcium bis(phosphate) Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O QORWJWZARLRLPR-UHFFFAOYSA-H 0.000 claims description 3
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 2
- 239000001110 calcium chloride Substances 0.000 claims description 2
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 2
- 235000011148 calcium chloride Nutrition 0.000 claims description 2
- 238000000227 grinding Methods 0.000 claims description 2
- 239000011248 coating agent Substances 0.000 claims 2
- 238000000576 coating method Methods 0.000 claims 2
- 230000000052 comparative effect Effects 0.000 description 35
- 235000014443 Pyrus communis Nutrition 0.000 description 27
- 235000006040 Prunus persica var persica Nutrition 0.000 description 20
- 244000144730 Amygdalus persica Species 0.000 description 19
- 239000000796 flavoring agent Substances 0.000 description 18
- 235000019634 flavors Nutrition 0.000 description 18
- 230000001055 chewing effect Effects 0.000 description 7
- 239000000047 product Substances 0.000 description 7
- 230000001954 sterilising effect Effects 0.000 description 7
- 229920000881 Modified starch Polymers 0.000 description 6
- 239000004368 Modified starch Substances 0.000 description 6
- 239000008187 granular material Substances 0.000 description 6
- 235000021552 granulated sugar Nutrition 0.000 description 6
- 235000019426 modified starch Nutrition 0.000 description 6
- 235000013399 edible fruits Nutrition 0.000 description 5
- 239000010410 layer Substances 0.000 description 5
- 238000002360 preparation method Methods 0.000 description 5
- 230000001953 sensory effect Effects 0.000 description 5
- 235000019534 high fructose corn syrup Nutrition 0.000 description 4
- 239000001814 pectin Substances 0.000 description 4
- 235000010987 pectin Nutrition 0.000 description 4
- 229920001277 pectin Polymers 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- 238000003756 stirring Methods 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- 241000894006 Bacteria Species 0.000 description 3
- BHPQYMZQTOCNFJ-UHFFFAOYSA-N Calcium cation Chemical compound [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 description 3
- 235000013361 beverage Nutrition 0.000 description 3
- 229910001424 calcium ion Inorganic materials 0.000 description 3
- 150000001768 cations Chemical class 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 229910052739 hydrogen Inorganic materials 0.000 description 3
- 239000001257 hydrogen Substances 0.000 description 3
- -1 hydrogen ions Chemical class 0.000 description 3
- 238000004659 sterilization and disinfection Methods 0.000 description 3
- 238000010521 absorption reaction Methods 0.000 description 2
- 230000004075 alteration Effects 0.000 description 2
- 239000003153 chemical reaction reagent Substances 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 229910021645 metal ion Inorganic materials 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 238000006467 substitution reaction Methods 0.000 description 2
- 239000008399 tap water Substances 0.000 description 2
- 235000020679 tap water Nutrition 0.000 description 2
- 241001391944 Commicarpus scandens Species 0.000 description 1
- 239000004267 EU approved acidity regulator Substances 0.000 description 1
- 240000005809 Prunus persica Species 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 229960004106 citric acid Drugs 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 239000008367 deionised water Substances 0.000 description 1
- 229910021641 deionized water Inorganic materials 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
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- 238000004519 manufacturing process Methods 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 230000002906 microbiologic effect Effects 0.000 description 1
- 230000005012 migration Effects 0.000 description 1
- 238000013508 migration Methods 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 229910001414 potassium ion Inorganic materials 0.000 description 1
- 159000000001 potassium salts Chemical class 0.000 description 1
- 230000000644 propagated effect Effects 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 239000008213 purified water Substances 0.000 description 1
- 229910001415 sodium ion Inorganic materials 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
- 238000011105 stabilization Methods 0.000 description 1
- 239000008223 sterile water Substances 0.000 description 1
Images
Classifications
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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
- A23L29/03—Organic compounds
- A23L29/035—Organic compounds containing oxygen as heteroatom
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/015—Inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/30—Encapsulation of particles, e.g. foodstuff additives
-
- 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
Abstract
The invention provides a composition and a method for improving the melting point of colloid, and edible particles with a protective layer. The composition comprises a dry base portion and a wet base portion, the dry base portion comprising one or more of undenatured starch, destructured starch, edible powder made from calcium, potassium or sodium salts; the wet base portion includes a colloidal material, a physical modifier, and water. The composition has a melting point of 120-130 ℃, and can form a protective layer on the surface of the edible particles, thereby improving the stability of the edible particles and keeping the original taste and freshness of the edible particles.
Description
Technical Field
The invention belongs to the field of food manufacturing, and particularly relates to a composition for improving a colloid melting point, a preparation method and edible particles.
Background
Under the current environment of consumption upgrading, the development of the edible particle (edible particles including fruit particles, grain particles, nut particles and the like) beverage is one of the key directions of product innovation, the beverage is popular with consumers due to unique taste and drinking experience, the fresh experience of the product can be added and the added value of the product can be added due to the addition of the particles, but most of the particles added in the current beverage are cooked in different degrees, the flavor and the taste of the particles are damaged to a certain extent, the original flavor and the taste of the particles are lost, the particles absorb water continuously in the shelf life or the particles absorb water continuously, the water absorption expansion of the particles is caused, and the chewing feeling of the particles is damaged.
Therefore, how to ensure the original taste of the granules, the stability and chewing feeling of the granules in the shelf life and the granule integrity of the granules in the shelf life is a problem to be solved at present. .
Disclosure of Invention
The invention aims to provide a composition for improving the melting point of a colloid, which ensures the freshness and the original flavor and taste of particles by forming a protective layer on the surfaces of the particles, and simultaneously ensures that the particles have better stability and chewing feeling in the shelf life.
According to one aspect of the present invention, there is provided a composition for increasing the melting point of a colloid, comprising a dry-based portion and a wet-based portion; wherein the dry base portion comprises one or more of undenatured starch, modified starch, edible powder made from calcium, potassium or sodium salts; the wet base portion includes a colloidal material, a physical modifier, and water.
Preferably, the colloidal substance is selected from one or more of gellan gum, carrageenan, xanthan gum, locust bean gum; the physical modifier is selected from one or more of calcium salt, potassium salt, sodium salt and first acidity regulator.
Preferably, the mass ratio of the dry base fraction to the wet base fraction is (0.5-5): (95-99.5).
Preferably, the wet based part comprises 0.05-2.0 wt% colloidal material, 1.0-12.0 wt% physical modifier and 86 wt% or more water, based on the total weight of the wet based part.
Preferably, the physical modifier comprises 0 to 83.33 wt% of a calcium, potassium or sodium salt, and 0.083 to 100 wt% of an acidity regulator, based on the total weight of the physical modifier.
Preferably, the calcium salt is selected from one or more of calcium carbonate, calcium chloride, calcium phosphate and calcium lactate, the potassium salt is selected from one or more of potassium carbonate and potassium chloride, the sodium salt is selected from one or more of sodium carbonate and sodium chloride, and the acidity regulator is selected from one or more of citric acid, lactic acid and acetic acid.
Preferably, the composition is capable of dissolving as a liquid in water at 65-100 deg.C, more preferably having a melting point of 120-130 deg.C.
According to another aspect of the present invention, there is provided an edible particle having a protective layer formed from the above composition.
According to a further aspect of the present invention there is provided a method of improving the stability of edible particles coated with a composition as described above.
Preferably, the coated edible particles comprise: powdering the edible particles with the dry base portion; heating the wet base portion to 65-100 ℃ to form a wet base portion solution; immersing the edible particles coated with the powder into the wet base part solution to obtain edible particles coated with the glue; and taking out the edible particles coated with the glue, and cooling to form a protective layer on the surfaces of the edible particles.
Preferably, the mass ratio of the dry base part to the total mass of the edible particles is 1: 19-199.
The composition forms a colloid protective layer with the melting point of 120-130 ℃ on the surface of the edible particle through the interaction of the colloid substance and the physical modifier, thereby being capable of withstanding high-temperature treatment of subsequent processes and maintaining the integrity of the particle, and simultaneously maintaining the freshness and original mouthfeel of the edible particle.
Drawings
A and B in FIG. 1 show the gel layer state of the pear blocks formed with the protective layer according to example 1 and comparative example 4, respectively, after being sterilized at a high temperature of 120 ℃ for 20 min.
Detailed Description
Technical features, objects and advantages of the present invention will be more clearly understood and appreciated by those skilled in the art. It should be understood that the following detailed description is merely exemplary, and the technical solution of the present invention is not limited to the specific embodiments listed below.
The invention provides a composition having the characteristics of protecting the fresh mouthfeel of edible particles and improving the stability of the edible particles, wherein the composition comprises a dry basis part (0.5-5 wt%) and a wet basis part (95-99.5 wt%). They have the following characteristics, respectively.
In particular, the dry part of the composition is generally required to have the following characteristics: the dry base portion has a characteristic of being capable of being uniformly attached to the surface of the edible particle, a substance capable of being uniformly attached to the surface of the edible particle after being contacted with water, and a characteristic of forming a protective layer in cooperation with the wet base portion.
The wet base portion of the composition is generally required to have the following characteristics: under natural conditions, the wet base part has the characteristic of being capable of being dissolved into liquid in water at 65-100 ℃;
the wet base portion has a property of forming a protective film in a dissolved state and has a property of being uniformly dispersed on the surface of the edible particle.
The composition is in the presence of physical property modifiers such as: under the condition that any one or more cations of monovalent metal ions, divalent metal ions and hydrogen ions exist, particularly under the condition that one or more cations of calcium ions, potassium ions, sodium ions and hydrogen ions exist, the physical characteristics are changed, and the characteristic that the melting point of the composition is increased to 120-130 ℃ is realized.
The composition has functions of protecting edible granule, and preventing water migration and substance loss of edible granule.
In particular, the composition of the invention comprises 0.5 to 5% of dry part and 95 to 99.5% of wet part, based on the total mass of the composition.
The dry base part can form dry powder package on the surface of the edible particles and form a protective layer on the surface of the edible particles by cooperating with the wet base part. According to particular embodiments, the dry base portion may include, but is not limited to, one or more of undenatured starch, destructured starch, edible powders made from calcium, potassium or sodium salts.
The wet base portion has the above characteristics and comprises: a colloidal material capable of forming a protective layer, comprising one or more of gellan gum, carrageenan, xanthan gum and locust bean gum; physical modifiers capable of modifying the properties of the protective layer formed, including one or more of calcium salts, potassium salts, sodium salts, and acidity regulators; and water.
The acidity regulator containing hydrogen ions includes, but is not limited to, one or more of citric acid, lactic acid, and acetic acid. Calcium salts containing calcium ions include, but are not limited to, one or more of calcium carbonate, calcium phosphate, or calcium lactate. The potassium salt may comprise one or more of potassium carbonate, potassium chloride. The sodium salt may comprise one or more of sodium carbonate, sodium chloride.
The colloidal material is present in an amount of 0.05 to 2.0 wt%, preferably 0.5 to 1.5 wt%, the physical modifier is present in an amount of 1.0 to 12.0 wt%, preferably 3.0 to 8.0 wt%, and the balance water, e.g., 86 wt% or more, based on the total mass of the wet base fraction in the composition.
The physical modifier may comprise 0 to 83.33 wt%, preferably 10 to 60 wt%, more preferably 20 to 55 wt%, based on the total mass of the physical modifier, of a calcium, potassium or sodium salt; and 0.083 to 100 wt%, preferably 5 to 80 wt%, more preferably 15 to 70 wt% of an acidity regulator.
The water in the wet base portion may include, but is not limited to, tap water (tap water containing calcium ions) or purified water or deionized water.
If the dry base part already comprises an edible powder made of calcium salt, the wet base part may not comprise calcium salt.
The composition may contain other ingredients, with or without materials that can aid in the formation and stabilization of the protective layer.
In another aspect of the present invention, there is provided a method for improving the stability of edible particles, comprising the steps of:
step 1: wrapping a dry base part: uniformly dispersing a dry portion of the composition on the surface of the edible particle, wherein the mass ratio of the dry portion of the composition to the edible particle is 1:19-199, preferably 1:35-120, more preferably 1: 50-90;
and 2, step: preparation of the wet base fraction: the colloidal substance capable of forming the protective layer, the physical modifier capable of modifying the characteristics of the formed protective layer are dissolved in water at 65-100 ℃, preferably 80-95 ℃.
And step 3: and (3) forming a protective layer: and (3) placing the edible particles wrapped with the dry base part in the step (1) in the wet base part prepared in the step (2), taking out the edible particles, and quickly cooling to below 50 ℃ to form the edible particles with the protective layer made of the composition on the surface.
The invention has the beneficial effects that:
the composition can improve the melting point of the composition through the combined action of the specific composite colloidal substance and the physical modifier containing the cations, so that the stability of the edible particles in the shelf life is improved, the edible particles can withstand subsequent high-temperature processes such as high-temperature treatment in high-temperature sterilization, can not be melted, the stability of the edible particles is maintained, the edible particles are not easy to break after being subjected to strong external force, and the integrity of the particles can still be maintained;
the composition also has the effect of protecting the freshness of the edible particles, avoids the loss of the original flavor and mouthfeel of the edible particles due to water absorption when the edible particles are added into a liquid product, prevents the water loss and ingredient loss of the edible particles, and protects the consistent flavor and texture of the edible particles in the shelf life.
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 embodiments.
The methods used in the following examples are conventional methods unless otherwise specified, and the reagents used are commercially available reagents unless otherwise specified.
Examples
Example 1
The composition of this example is as follows: based on 100kg of the composition,
| raw materials | Adding amount of |
| Starch | 2kg |
| Calcium carbonate | 2kg |
| Gellan gum | 1kg |
| Citric acid | 1kg |
| Water (W) | 95kg |
Forming a protective layer on the surface of the pear block according to the following steps:
1. mixing starch and calcium powder (calcium carbonate powder) uniformly, and dispersing on the surface of cut pear block, wherein the mass ratio of dry base part to pear block is 1: 100.
2. Preparation of wet base part solution: dissolving gellan gum and citric acid in water at 90 deg.C.
3. And (3) adding the pear blocks wrapped with the starch and the calcium powder in the step (1) into the wet base part solution prepared in the step (2), and stirring for 1 min.
4. Taking out the pear blocks, placing the pear blocks in a cooling pool, and quickly cooling to below 50 ℃ to obtain the pear blocks with the protective layers.
5. Sterilizing the pear blocks with the protective layer at 120 deg.C for 20min to obtain sterile pear blocks.
Example 2
The composition of this example is as follows: based on a total weight of 100kg of the composition,
forming a protective layer on the surface of the yellow peach block according to the following steps:
1. mixing modified starch and calcium lactate uniformly, and wrapping on the surface of the cut yellow peach block, wherein the mass ratio of dry basis part and yellow peach block is 1: 150.
2. Preparation of the wet base part of the composition: dissolving xanthan gum, carrageenan, citric acid, and calcium lactate in water at 90 deg.C.
3. And (3) adding the yellow peach blocks wrapped with the dry powder in the step (1) into the solution prepared in the step (2), and stirring for 1 min.
4. Taking out the yellow peach blocks, placing the yellow peach blocks in a cooling pool, and rapidly cooling to below 50 ℃ to obtain the yellow peach blocks with the protective layer.
5. Sterilizing the yellow peach blocks with the protective layer at 128 deg.C for 15min to obtain sterile yellow peach blocks.
Example 3
The composition of this example is as follows: based on 100kg of the composition,
| raw materials | Adding amount of |
| Modified starch | 2kg |
| Sodium chloride | 2kg |
| Carrageenan | 0.5kg |
| Locust bean gum | 0.5kg |
| Lactic acid | 1kg |
| Water (W) | 94kg |
Forming a protective layer on the surface of the yellow peach block according to the following steps:
1. uniformly dispersing the modified starch on the surface of the cut yellow peach blocks, wherein the mass ratio of the modified starch to the yellow peach blocks is 1: 80.
2. Preparation of the wet base fraction: dissolving carrageenan, locust bean gum, lactic acid and sodium chloride in water at 90 deg.C.
3. And (3) adding the yellow peach blocks wrapped with the modified starch in the step (1) into the solution prepared in the step (2), and stirring for 1 min.
4. Taking out the yellow peach blocks, placing the yellow peach blocks in a cooling pool, and rapidly cooling to below 50 ℃ to obtain the yellow peach blocks with the protective layer.
5. Sterilizing the yellow peach blocks with the protective layer at 125 deg.C for 15min to obtain sterile yellow peach blocks.
Comparative example 1
Placing fresh fructus Pyri block in 90 deg.C water, stirring for 1min, taking out, and rapidly cooling to below 50 deg.C to obtain cooked fructus Pyri block.
Comparative example 2
Fresh pear blocks
Comparative example 3
The composition of the comparative example was as follows: based on 100kg of the composition,
| raw materials | Adding amount of |
| Starch | 2kg |
| High fructose corn syrup | 9kg |
| White granulated sugar | 30kg |
| Citric acid | 1kg |
| Locust bean gum | 0.07kg |
| Xanthan gum | 0.09kg |
| Pectin | 0.5kg |
| Water (W) | Adding water to make up to 100kg |
Forming a protective layer on the surface of the fresh pear blocks according to the following steps:
1. 1/2 parts by weight of white granulated sugar, 9% of high fructose corn syrup, 0.07% of locust bean gum, 0.09% of xanthan gum, 0.5% of pectin and the like are mixed according to the mixture amount, and the mixture is heated to 90 ℃ to be dissolved;
2. adding fresh pear blocks into the solution obtained in the step 1;
3. adding citric acid to adjust the pH value;
4. continuously adding starch and the residual 1/2 white granulated sugar;
5. after the starch is completely dissolved, heating the materials for sterilization, wherein the sterilization temperature is 120 ℃ for 15 min;
6. and (4) cooling the sterilized materials, and transferring to a sterile environment when the materials are cooled to below 25 ℃ to obtain the pear block particles with the protective layer.
Comparative example 4
The composition of the comparative example was as follows: based on 100kg of the composition,
| raw materials | Adding amount of |
| Starch | 2kg |
| High fructose corn syrup | 9kg |
| White granulated sugar | 30kg |
| Lactic acid | 1kg |
| Locust bean gum | 0.07kg |
| Xanthan gum | 0.09kg |
| Pectin | 0.5kg |
| Water (W) | Adding water to make up to 100kg |
Forming a protective layer on the surface of the fresh yellow peach blocks according to the following steps:
1. 1/2 parts by weight of white granulated sugar, 9% of high fructose corn syrup, 0.07% of locust bean gum, 0.09% of xanthan gum, 0.5% of pectin and the like are mixed according to the mixture amount, and the mixture is heated to 90 ℃ to be dissolved;
2. adding fresh yellow peaches into the solution obtained in the step 1;
3. adding lactic acid to adjust the pH value;
4. continuously adding starch and the residual 1/2 white granulated sugar;
5. and after the starch is completely dissolved, fishing out the fruit particles, cooling the fruit particles to lower the temperature of below 25 ℃, forming gel on the surfaces of the fruits, and sterilizing the fruit particles with the protective layer at 125 ℃ for 15min to obtain the sterile pear blocks with the protective layer.
Taste and flavor tasting experiments
The samples of example 1, example 2, example 3 and comparative examples 1 to 4 were subjected to an in-mouth taste test. The number of tasters was 120 (60 for each of 18-35 year old men and women), and the pear block samples of examples 1 to 3 and comparative examples 1 and 2 were tasted, respectively, with the evaluation criteria shown in Table 1 and the tasting results shown in Table 2.
TABLE 1 sensory and flavour scoring criteria
| Scoring item | Scoring criteria | Score of |
| Tissue state | The pear block is complete and the tissue state is normal | 10 |
| Color | Color of fresh pear block | 10 |
| Flavor (I) and flavor (II) | The flavor of the fresh pear blocks is similar to that of fresh pear blocks | 10 |
| Taste of the product | Degree close to fresh pear blocks | 10 |
| Chewing feeling | The chewing feeling of the fresh pear blocks is similar to that of the fresh pear blocks | 10 |
TABLE 2 sensory and flavor Scoring results on day 1 shelf life
| Index (I) | Example 1 | Example 2 | Example 3 | Comparative example 1 | Comparative example 2 | Comparative example 3 | Comparative example 4 |
| Tissue state | 9.61 | 9.04 | 9.14 | 7.4 | 10 | 7.58 | 4.21 |
| Color | 9.68 | 9.01 | 9.24 | 4.06 | 10 | 7.52 | 5.12 |
| Flavor (I) and flavor (II) | 9.28 | 9.07 | 9.14 | 2.54 | 10 | 6.94 | 3.31 |
| Taste of the product | 9.88 | 9.4 | 8.99 | 4.58 | 10 | 6.98 | 4.05 |
| Chewing feeling | 9.25 | 9.81 | 8.99 | 5.12 | 10 | 6.54 | 3.45 |
As can be seen from the sensory test results, the samples of examples 1, 2 and 3 had a shelf life of 1 st day which was significantly better than the samples of comparative examples 1, 3 and 4 in terms of texture, color, flavor, mouthfeel, chewiness and the like.
TABLE 3 sensory and flavor scoring results for samples at day 20 of refrigerated shelf life
| Index (I) | Example 1 | Example 2 | Example 3 | Comparative example 1 | Comparative example 2 | Comparative example 3 | Comparative example 4 |
| Tissue state | 9.45 | 9.04 | 8.91 | 5.4 | 1 | 7.41 | 2.1 |
| Color | 9.61 | 9.01 | 9.25 | 4.06 | 1 | 7.42 | 1.3 |
| Flavor (I) and flavor (II) | 9.15 | 9.07 | 9.27 | 2.54 | 1 | 6.51 | 1.2 |
| Taste of the product | 9.61 | 9.4 | 8.94 | 4.58 | 1 | 5.21 | 1.5 |
| Chewing feeling | 9.51 | 9.81 | 9.14 | 5.12 | 1 | 5.36 | 1.5 |
As can be seen from the sensory test results, the samples of examples 1, 2 and 3 had a shelf life of 20 days which was significantly better than the samples of comparative examples 1, 2, 3 and 4 in terms of texture, color, flavor, mouthfeel, chewiness and the like.
Referring to fig. 1, fig. 1A and 1B show the gel layer state of pear blocks having a protective layer formed according to example 1 and comparative example 4, respectively, after being sterilized at a high temperature of 120 c for 20 min.
As can be seen from the state of the sample shown in FIG. 1, the pear blocks of example 1 still have intact gel protection layer after being sterilized at 120 deg.C for 20min, i.e. the gel protection layer has good stability, and the pear blocks of comparative example 4 have dissolved gel outer layer on the surface of the pear blocks after being sterilized at 120 deg.C for 20 min.
Microbiological case (total number of bacteria cfu/ml): GB 4789.2-2010 food safety national standard food microbiology test colony total number determination
| Days of shelf life | Example 1 | Example 2 | Example 3 | Comparative example 1 | Comparative example 2 | Comparative example 3 | Comparative example 4 |
| Day 1 | ＜1 | ＜1 | ＜1 | 24 | 100 | 10 | ＜1 |
| Day 20 | ≤1 | ≤1 | ≤1 | 4800 | 3.6*104 | 1500 | ≤1 |
The results of the data on the microorganisms of the samples show that: the initial level of microorganisms in the samples of examples 1, 2, 3 on day 1 of shelf life could be controlled to < 1cfu/ml, with the samples of comparative examples 1, 2, 3 on day 1 of shelf life having a small amount of microbial residue. The total number of bacteria of the samples of examples 1, 2 and 3 at 20 days of shelf life was still less than or equal to 1cfu/ml, and the total number of bacteria of the samples of comparative examples 1, 2 and 3 were propagated.
Evaluation of breakage: (breakage rate (%) - (number of breakage/total number) × 100%)
The same number of samples of example 1, example 2, example 3 and comparative example 1, comparative example 2, comparative example 3, comparative example 4 were placed in bottles of 250ml sterile water at 4-6 ℃ respectively, the integrity of the samples was checked after 20 days using the same force shaking of the body (simulating the shaking force of the product during shelf life) per day, and the results were as follows:
| percentage of damage% | Example 1 | Example 2 | Example 3 | Comparative example 1 | Comparative example 2 | Comparative example 3 | Comparative example 4 |
| Day 20 | 1％ | 2％ | 1％ | 40％ | 50％ | 15％ | 40％ |
。
The foregoing is only a preferred embodiment of the present invention. It will be appreciated that various modifications, combinations, alterations, and substitutions of the details and features of the invention may be made by those skilled in the art without departing from the spirit and nature of the invention. Such modifications, combinations, alterations and substitutions are also to be understood as being included within the scope of the invention as claimed.
Claims (12)
1. A composition for increasing the melting point of a colloid comprising a dry base portion and a wet base portion;
wherein the dry base portion comprises one or more of undenatured starch, destructured starch, edible powder made from calcium, potassium or sodium salts;
the wet base portion includes a colloidal material, a physical modifier, and water.
2. The composition according to claim 1, wherein the colloidal substance is selected from one or more of gellan gum, carrageenan, xanthan gum, locust bean gum;
the physical modifier is selected from one or more of calcium salt, potassium salt, sodium salt and first acidity regulator.
3. The composition of claim 1, wherein the mass ratio of dry-based moieties to wet-based moieties is (0.5-5): (95-99.5).
4. The composition of claim 1, the wet-based part comprising 0.05 to 2.0 wt% of a colloidal material, 1.0 to 12.0 wt% of a physical modifier, and 86 wt% or more of water, based on the total weight of the wet-based part.
5. The composition of claim 1, the physical modifier comprising 0-83.33 wt% of a calcium, potassium or sodium salt, and 0.083-100 wt% of an acidity regulator, based on the total weight of the physical modifier.
6. The composition according to claim 1 or 2, wherein the calcium salt is selected from one or more of calcium carbonate, calcium chloride, calcium phosphate and calcium lactate, the potassium salt is selected from one or more of potassium carbonate and potassium chloride, the sodium salt is selected from one or more of sodium carbonate and sodium chloride, and the acidity regulator is selected from one or more of citric acid, lactic acid and acetic acid.
7. The composition of claim 1, being soluble as a liquid in water at 65-100 ℃.
8. The composition of claim 1, having a melting point of 120-130 ℃.
9. An edible particle having a protective layer, characterized by having a protective layer formed from a composition according to any one of claims 1 to 8.
10. A method of improving the stability of edible particles, comprising coating the edible particles with a composition according to any one of claims 1 to 8.
11. The method of claim 10, coating the edible particles comprising:
powdering the edible particles with the dry base portion;
heating the wet base portion to 65-100 ℃ to form a wet base portion solution;
immersing the edible particles coated with the powder into the wet base part solution to obtain edible particles coated with the glue;
and taking out the edible particles coated with the glue, and cooling to form a protective layer on the surfaces of the edible particles.
12. The method of claim 11, wherein the ratio of the dry base portion to the total mass of the edible particles is from 1:19 to 199.
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| CN102125091A (en) * | 2010-12-02 | 2011-07-20 | 内蒙古蒙牛乳业（集团）股份有限公司 | Liquid dairy product with edible colloidal particles |
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