CN203152416U

CN203152416U - Gel powder ball

Info

Publication number: CN203152416U
Application number: CN2013200927776U
Authority: CN
Inventors: 黄镇富
Original assignee: Individual
Current assignee: Individual
Priority date: 2013-02-28
Filing date: 2013-02-28
Publication date: 2013-08-28
Anticipated expiration: 2023-02-28

Abstract

The utility model relates to a gel powder ball. The gel powder ball comprises a grain-shaped jelly drop or jelly gel base formed by natural edible colloid glue, and a powder covering layer covering the outer part of the gel base. The utility model provides the gel powder ball with a compounded layer structure of the gel base, so that the cooking time of the powder ball can be shortened, the taste is innovative and the taste level of the powder ball is improved; and the visual effect of the powder ball is improved and the storage life is prolonged, and various consumption requirements of customers are met.

Description

Gel powder circle

Technical field

The utility model relates to a kind of food configuration, particularly relates to a kind of gel powder circle that is provided with the substrate of graininess gel in inside.

Background technology

The quite variation of the kind of existing powder circle, consist predominantly of variforms such as granule powder circle (being commonly called as pearl), bulky grain powder circle (being commonly called as the busty woman), transparent powder circle and colored powder circle, these powder circles generally are the powder circles of making round granular with the sweet potato flour of starch based, as long as the powder circle through boiling slaking, can be modulated into the round food of mouthfeel powder lubricious and soft Q.

Existing powder circle is the simple substance structure, so the sensory difference when edible is little, there is the comparatively dull deficiency of taste and mouthfeel, be difficult to satisfy the cuisines fan and be particular about the demand that mouthfeel changes of enriching, and because the quality homogeneous of powder circle, the centre of powder circle be boiled and avoid outer skin portion to stick with paste, must roll and boil and vexed ripe, the powder circle can be rolled well-donely, cause the degree of difficulty that boils of powder circle high and quite consuming time, cause inconvenience and the restriction of consumer and businessman.

The utility model content

Be the simple substance structure of quality homogeneous for solving existing powder circle, having the slaking of boiling is difficult for reaching the not enough of mouthfeel dullness and limiting, main purpose of the present utility model is to propose a kind of gel powder circle with the substrate of graininess gel, it has the multilayer structure of gel substrate and powder covering, can save the time of boiling, the taste innovation of powder circle and improve the round mouthfeel level of powder, and can improve the visual effect of powder circle and increase the pot-life.

The purpose of this utility model is to adopt following technical scheme to realize.

Gel powder circle according to the utility model proposes includes:

One gel substrate, this gel substrate is graininess; And

One powder covering, this powder covering is coated on the outside of this gel substrate.

Described gel powder circle, wherein said gel substrate is circular granular or square particle.

The beneficial effect that the technical scheme that the utility model proposes can obtain comprises:

1, the utlity model has the multilayer structure of edible gel substrate and powder covering, reduce the thickness of powder covering, effectively reduce degree of difficulty and the saving that the powder circle boils and boil the time, satisfy the enforcement demand of consumer and businessman.

2, the utility model is at the outside coated powder covering of edible gel substrate, have manufacturing process fast, low cost of manufacture and storage life limit for length's characteristic.

3, selecting for use of the edible gel substrate of the utility model utilization can be createed diversified taste or color change, and has mouthfeels such as quality softness, structure are careful, delicate mouthfeel, rich level variation, effectively satisfies consumer's diversified consumption demand.

Description of drawings

Fig. 1 is the stereogram of the utility model preferred embodiment.

Fig. 2 is the combination section of the utility model preferred embodiment.

Fig. 3 is the production procedure schematic diagram of the utility model preferred embodiment.

The drawing reference numeral explanation:

10 gel powder circle, 11 gel substrates, 12 powder coverings

The specific embodiment

Following conjunction with figs. and preferred embodiment of the present utility model, further setting forth the utility model is to reach the technological means that predetermined utility model purpose is taked.

The preferred embodiment of gel powder that the utility model proposes circle as shown in Figures 1 and 2, this gel powder circle 10 includes powder covering 12 that a gel substrate 11 and is coated on these gel substrate 11 outsides wherein:

This gel substrate 11 is the natural edible colloids that exist with nature, as: the graininess structure that the gel characteristic of utilizations such as pectin (natural plant gum class), agar (algin class), gelatin (animal glue class), starch based, microbiological gum class or compound colloid itself is made, and the shape of this gel substrate 11 can and can be various colors for different shape such as circular or square, and the utility model is not done special restriction for shape and the color of this gel substrate 11; Preferably, this gel substrate 11 is soft sweets or jelly.

This powder covering 12 is the powders that mix together with powder (as: tapioca flour, Tapioca starch, dehydrated potato powder or modify starch) and additive, is coated on the stratiform coating structure that the outside of this gel substrate 11 constitutes.

See also shown in Figure 3ly, gel substrate (soft sweets) manufacturing process and powder circle manufacturing process are divided in the production procedure of gel powder of the present utility model circle preferred embodiment, wherein:

Be to select for use as pectin (natural plant gum class) about gel substrate (soft sweets) manufacturing process; agar (algin class); gelatin (animal glue class); starch based; the natural edible colloid that natures such as microbiological gum class or compound colloid exist; carry out infusion and modulation after adding water and sugaring; then carry out the filling injection step; liquid after the modulation of infusion is soon poured mould (the starch mould of pre-temperature into; plastic cement mould or metal pattern) in and keep temperature number minute more than 95 ℃; then carry out the gel cooling step; finally by crossing the demoulding drying steps, can be made into gel substrate (soft sweets) finished product.

The comparison diagram of the characteristic of the gel substrate that the edible colloid that the utility model is selected for use is made is as follows:

?	Starch	Gelatin	Agar	Pectin	Microbiological gum
						Colloid is used %	10%	8%	1.5%	1.0%	Below 1.0%
Mouthfeel	Than viscosity	Than toughness	More crisp sense	Than elasticity	Than the Q bullet
						Local flavor discharges	Relatively poor	Common	Relatively poor	Good	Good
Gelation rate	Common	Common	Slowly	Hurry up	Common
						Gelling temp	80℃	30℃	36℃	85℃	Not necessarily
The pH scope	Neutral	Neutral	Neutral	Acid	Acidproof
						Absolute acid stability	Difference	Common	Difference	Good	Good

The utility model is that the concrete manufacturing process that example is made the gel substrate is with pectin (natural plant gum class): at first jelly powder (HM-PECTIN) and the sucrose (SUCROSEE) that serves as the pectin dispersant are done and mixed in order to disperseing hydration; Then with the pre-water-soluble citric acid solution (50%w/w) that is modulated into Ph=4.1～4.2 of citric acid; Then pectin sucrose mixture is added in the citric acid solution under stirring fast, and slowly heat to boiling, keep making the abundant hydration of pectin in two minutes; Then add sucrose or malt syrup and be warmed to 105 ℃ or then cool to 95 ℃～98 ℃ best gelling temp; Then add an amount of pigment and spices; Following the citric acid solution (50%w/w) that quick adding measured and be heated to more than 95 ℃ stirs; Then pour (starch mould, plastic cement mould or metal pattern) in the mould of pre-temperature at once into and keep temperature number minute more than 95 ℃ at least, cool off after making gel; Then take out jelly work (JELLY) and lining raw sugar powder (GRAIN SUGAR), it is standby to be made into the gel substrate.

Be to select for use a powder (as: tapioca flour, Tapioca starch, dehydrated potato powder or modify starch) to allocate according to a certain proportion of mode to add an amount of water and additive and put into mixed mixer again and fully stir mixed even about powder circle manufacturing process, and in whipping process, smash if having caking phenomenon to take out immediately to put into pulverizer, again it is interior mixed to put back to mixer again, influences the mouthfeel of powder circle because caking causes the situation of mixed inequality to avoid powder; Then the gel substrate after the aforementioned demoulding is poured in the Bao Fenji, one side sprinkles powder and simultaneously sprays into an amount of vaporific moisture, allows gel substrate and powder in conjunction with round as a ball at leisure, forms the powder covering in the outside of gel substrate; Along with the water that adds and powder in Bao Fenji after the round as a ball increase, carry out the sieving and grading of granular size with screening machine, can screen and be made into the gel powder circle that inside has the gel substrate.

The above only is preferred embodiment of the present utility model, be not that the utility model is done any pro forma restriction, though the utility model discloses as above with preferred embodiment, yet be not in order to limit the utility model, any those skilled in the art, in the scope that does not break away from technical solutions of the utility model, should utilize the technology contents of above-mentioned announcement to make a little change or be modified to the equivalent embodiment of equivalent variations, in every case be the content that does not break away from technical solutions of the utility model, any simple modification that foundation technical spirit of the present utility model is done above embodiment, equivalent variations and modification all still belong in the scope of technical solutions of the utility model.

Claims

1. a gel powder circle is characterized in that, includes:

One gel substrate, this gel substrate is graininess; And

One powder covering, this powder covering is in the outside of this gel substrate.

2. gel powder circle according to claim 1 is characterized in that described gel substrate is circular granular.

3. gel powder circle according to claim 1 is characterized in that described gel substrate is square particle.