CN109123604A - A kind of curdlan gel particle and preparation method thereof - Google Patents
A kind of curdlan gel particle and preparation method thereof Download PDFInfo
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- CN109123604A CN109123604A CN201810875317.8A CN201810875317A CN109123604A CN 109123604 A CN109123604 A CN 109123604A CN 201810875317 A CN201810875317 A CN 201810875317A CN 109123604 A CN109123604 A CN 109123604A
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- gel particle
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- sodium alginate
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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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
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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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/294—Inorganic additives, e.g. silica
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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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
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- 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
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Abstract
The invention discloses a kind of curdlan gel particle and preparation method thereof, the curdlan is glucose building blocks with β -1, straight chain polyglucose made of 3- glucosides key connection；The constituent and weight percentage of each component that the gel particle includes are as follows: sweet substance 20-40%, water 30-60%, curdlan 2-10%, density adjuster 1-6%, bacteria cellulose 0.2-5.0%, salt 1-5%, sodium alginate compound adhesive 0.5-2.5%, pigment 0.05-1.0%, fragrance 0.1-2.0%；Novel curdlan gel particle of the invention, forming, granular size be uniform, elasticity is good and flavor taste diversification, has better stability by Q, energy high temperature high voltage resistant, realize holding at normal temperature 24 months or more property stabilizations, without microbial spoilage, using effect is good.
Description
Technical field
The invention belongs to food technology fields, and in particular to a kind of curdlan gel particle and preparation method thereof.
Background technique
Presently commercially available mouthfeel raw material mainly has the substances such as powder circle, coconut grain, quick-fried pearl, cold day geode.Wherein powder circle is
Be product made of the kneading of main base-material with tapioca, not the sterilization of resistant to cook non-refractory, it is easy to aging, cooked after can not protect for a long time
It deposits, limits its commercial applications.Coconut grain belongs to microbial fermentation product, and mouthfeel is more crisp to be not easy to be esthetically acceptable to the consumers while mouth
Sense can not be adjusted arbitrarily, and technique can only take the mode for being cut into fourth, while the substance can not paint, when high temperature sterilization
Institutional framework is destroyed, and market acceptance is poor.Quick-fried pearl is that fruit juice etc. is wrapped among film using special technique, slightly
It squeezes, quick-fried pearl is collapsed brokenly, and inner juice is flowed out, and tasting is exactly a kind of liquor mouthfeel, cannot provide the sense of stinging of Q bullet, while outer
Layer film layer is difficult to chew hypopharynx, is not liked by consumer, market gradually atrophy.Cold day geode main component is agar, konjaku
Glue, although having certain Q brittleness, non-refractory high pressure is unable to long-term preservation, generally for extending the shelf life in product
It is middle that a large amount of preservative is added, it is unfavorable for human health.
More and more focused in the preparation of gel particle at present, CN105831712A disclose it is a kind of with
Curdlan body is the gel particles preparation process of base-material, and this method is only by curdlan, starch, sodium alginate soln, dilute salt
Acid, calcium salt are uniformly mixed, and specific process equipment and forming method is not described in detail at gel in low-temperature heat, and low temperature plastic exists
Formation gel particle intensity is weak, elastic poor, the no kill microorganism of Q is unable to long-term preservation.
Curdlan (Curdlan), also known as thermal gels condense polysaccharide, are to be generated by microorganism, with β -1,3- glycosidic bond
The water-insoluble glucan of composition, natural safety.Curdlan is not soluble in water, but can be easily dispersed in cold water, through high pressure
Dispersion liquid more evenly can be formed after homogeneous.The substance has the characteristic that can solidify after heating, when being heated to 80 DEG C of temperatures above
Condition, processing 15 minutes or more can form the height glue of solid heat irreversible, colloid exquisiteness Q bullet, and chewiness is good.It utilizes
Curdlan colloid property is underway always as the research of the mouthfeel raw material in food and drink, has in food processing
Broad application prospect.Currently, there are no the gel particle products containing curdlan in the market.
Summary of the invention
Against the above technical problems, there is provided a kind of curdlan gel particles for first technical problem of the invention, originally
There is provided a kind of preparation methods of curdlan gel particle for another technical problem that invention solves.
The technical solution of the present invention is as follows: a kind of curdlan gel particle, the curdlan is glucose building blocks
With straight chain polyglucose made of β -1,3- glucosides key connection；The constituent and each component weight that the gel particle includes
Percentage are as follows: sweet substance 20-40%, water 30-60%, curdlan 2%-10%, density adjuster 1%-6%, bacterium are fine
Tie up element 0.2-5.0%, salt 1%-5%, sodium alginate compound adhesive 0.5%-2.5%, pigment 0.05%-1.0%, fragrance 0.1-
2.0%, wherein the sweet substance is sucrose, glucose, fructose, lactose, maltose, fructose syrup, malt syrup, grape
One of syrup is a variety of.
Further, gel particle also includes density adjuster, and the density adjusts section as Sucrose acetoisobutyrate, pine
One or both of fragrant glyceride；Addition density adjuster control material density viscosity can titrate out gel of different shapes
Particle increases the interest of product.
Further, salt is the metal salt being compounded to form by metal cation and anion, and the cation includes Ga2 +、Cu2+、Fe3+、Zn2+、Mg2+, the anion includes SO4 2-、Cl-、CO3 2-, citrate ion, lactate ion；Complex
At metal salts such as calcium carbonate, calcium lactate, calcium chloride, calcium citrate, magnesium chloride, magnesium lactates, effectively user can be carried out
The supplement of calcium salt, trace metal salts.
Further, for sodium alginate compound adhesive other than sodium alginate, other colloidal substances are gelatin, konjac glucomannan, xanthan
One of glue, carragheen, gellan gum, locust bean gum, guar gum, Luo Wang seed glue, flaxseed gum are a variety of；Using sodium alginate
Compound adhesive forms gel particle outer layer in conjunction with calcium salt, and the time for forming gel is short, not cracky, and is used alone compared to conventional
Sodium alginate and calcium salt combine the gel layer formed to say, compound adhesive assigns gel more preferably flexibility, plasticity and elasticity, time
Length will not harden again.
Further, sodium alginate and other colloidal substance mass ratioes are 3-10:1；So that final gel has more preferably
Flexibility, plasticity and elasticity.
Further, gel particle product is spherical in shape, water-drop-shaped, Pear-Shaped；Titrate out spherical shape, water-drop-shaped, Pear-Shaped not
The gel particle of similar shape effectively increases the interest of product.
To solve above-mentioned second technical problem, the technical scheme is that a kind of system of curdlan gel particle
Preparation Method, comprising the following steps:
A) it weighs according to weight percentage of each component to each component；Wherein, sweet substance 20-40%, water 30-
60%, curdlan 2%-10%, density adjuster 1%-6%, bacteria cellulose 0.2-5.0%, salt 1%-
5%, sodium alginate compound adhesive be 0.5%-2.5%, pigment 0.05%-1.0%, fragrance 0.1-2.0%；
B) by the curdlan of 2-10%, the sweet substance of 20-40%, the density adjuster of 1-6%, 0.2-5.0%
Bacteria cellulose, 1-5% salt be added 30-60% water in, stirring at normal temperature 15-30min is uniformly dispersed；
C) fragrance of the pigment of 0.05-1.0%, 0.1-2.0% are added in above-mentioned dispersion liquid, high speed shear 5-10min
It is uniformly mixed, the coagulant liquid of various flavors can be obtained in shear velocity 6000-10000rpm；
D) solution sheared progress is high-pressure homogeneous, to twice, homogenization pressure 20-40MPa is obtained uniform homogeneous one
Mixed liquor；Mixed liquor is subjected to vacuum outgas, devolatilization vacuum degree is 0.08-0.09 megapascal；
E) the compound sol solution of sodium alginate is made, the sodium alginate compound adhesive of 0.5-2.5% is added to the water and is stirred to complete
Fully dissolved；
F) solution after abovementioned steps d degassing is instilled in sodium alginate composite glue solution, using gravity flow titration device or column
Plug titration device is titrated, and can form spherical shape, water-drop-shaped, Pear-Shaped different shape gel particle according to different density,
Particle size 3-15mm；1-6min is reacted after titration, forms gel particle outer layer；
G) gel particle is filtered out, the extra sodium alginate composite glue solution of gel particle outer layer is washed clean；
H) infusion, liquid glucose matter in the jacketed pan equipped with liquid glucose is added in the gel particle filtered out after abovementioned steps g washing
Amount concentration is 20-40%, and infusion 5-10min forms it into the gel particle that mouthfeel is satiny, sweet taste is moderate；
I) gel particle and liquid glucose after heating are filled in packing container together；
J) canned rear sealing, which is placed in high temperature high pressure sterilizing pot, is sterilized, and 100-125 DEG C of sterilization temperature, time 10-
30min；
K) product is cooled to 20-25 DEG C after sterilizing, and gel particle is prepared.
Further, jacketed pan described in step h includes pot body, agitating device and stirring brake apparatus；The pot body packet
Include support frame, heating steam pot body and interlayer pot body；The agitating device includes that the first stirring parts, the second stirring parts and third are stirred
Mix part；The stirring brake apparatus includes braking motor and brake bar；The heating steam pot body is arranged on support frame as described above,
The interlayer pot body setting heats steam pot body and jacketed pan body formation steam heating cavity in heating steam copper body；It is described
First stirring parts include the first agitation connecting rod and the first linkage runner, and second stirring parts include the second agitation connecting rod and second
Link runner, and the third stirring parts include third agitation connecting rod and third linkage runner；The first agitation connecting rod setting exists
Steam pot nside is heated, and the first agitation small end is connect with the first linkage runner；The second agitation connecting rod setting exists
On the inside of first agitation connecting rod, and the second agitation small end turns through the first agitation connecting rod, the first linkage runner and the second linkage
Wheel connection；The third agitation connecting rod setting is on the inside of the second agitation connecting rod, and third agitation small end is through the first agitation
Connecting rod, the first linkage runner, the second agitation connecting rod, the second linkage runner are connected with third linkage runner；The braking motor is set
Set on the support frame, braking motor provides power for the brake bar, and brake bar by belt respectively with the first linkage runner,
Second linkage runner, third linkage runner connection；First agitation connecting rod, the second agitation connecting rod, third stir and are all arranged on connecting rod
There are 7 sliding chambers.
Compared with prior art the invention has the benefit that
1. curdlan is creatively introduced into gel particle preparation by the present invention, maintained by (100 DEG C or more) of high temperature
The processing mode of certain time (preferably 10-30min), so that curdlan becomes heat irreversible gel, gel particle obtained
Have the more mouthfeel of Q bullet and preferable chewiness than other mouthfeel raw materials, and pass through high temperature high pressure sterilizing, does not add any anti-corrosion
Agent can achieve the effect that long-term quality guarantee.
2. bacteria cellulose is glucose building blocks with macromolecular polysaccharide made of β-Isosorbide-5-Nitrae-glucosides key connection, have super
Fine network structures and very strong moisture holding capacity, elasticity modulus are several times of general plant fiber to decades of times, and tensile strength is high,
It is constant that present invention addition curdlan combines addition bacteria cellulose gel particle can be kept not to be dehydrated under high-temperature and high-pressure conditions
Shape.
3. the present invention creatively prepares gel particle, operating procedure letter using the mode of gravity flow titration or plunger titration
It is single, it can rapidly, continuously industrialized production；Add simultaneously density adjuster control material density viscosity can titrate out it is spherical,
Water-drop-shaped, Pear-Shaped gel particle of different shapes, increase the interest of product.
4. different pigment fragrance are added in the present invention can obtain rich in color, the diversified gel particle product of flavor,
Meet the different mouthfeel demand of consumer.
5. forming gel particle outer layer in conjunction with calcium salt using sodium alginate compound adhesive in the present invention, the time of gel is formed
It is short, not cracky, and sodium alginate is used alone and calcium salt combines the gel layer formed to say, compound adhesive imparting gel compared to conventional
More preferably flexibility, plasticity and elasticity, the time, length will not harden again.
Detailed description of the invention
Fig. 1 is the structural schematic diagram of jacketed pan of the invention；
Fig. 2 is the agitating device of jacketed pan of the invention and the attachment structure schematic diagram of stirring brake apparatus；
Fig. 3 is the structural schematic diagram of the first stirring parts of jacketed pan of the invention；
Wherein, 1- pot body, 11- heat steam pot body, 12- interlayer pot body, 2- agitating device, the first stirring parts of 21-, 211-
First agitation connecting rod, 212- first link, and runner, the second stirring parts of 22-, 221- second stir connecting rod, the linkage of 222- second turns
Wheel, 23- third stirring parts, 231- third agitation connecting rod, 232- third linkage runner, 3- stirring brake apparatus, 31- braking electricity
Machine, 32- brake bar.
Specific embodiment
Embodiment 1:
A kind of curdlan gel particle is made of following parts by weight component: sucrose 370g, water 532g, curdlan
30g, Sucrose Acetate acid sucrose are from 20g, bacteria cellulose 10g, calcium chloride 20g, sodium alginate compound adhesive 10g, carmine pigment
2g, strawberry essence 3g.
The gel particle, preparation method the following steps are included:
A) it weighs according to weight percentage of each component to each component；Wherein, sucrose 370g, water 532g, curdlan
30g, Sucrose Acetate acid sucrose are from 20g, bacteria cellulose 10g, calcium chloride 20g, sodium alginate compound adhesive 10g, carmine pigment
2g, strawberry essence 3g；
B) by curdlan 30g, sucrose 370g, Sucrose Acetate acid sucrose from 20g, bacteria cellulose 10g, calcium chloride 20g
It is added in the 532g water weighed up, stirring at normal temperature 15min is uniformly dispersed；
C) carmine pigment 2g, strawberry essence 3g are added in above-mentioned dispersion liquid, high speed shear 5min is uniformly mixed, shearing
The coagulant liquid of strawberry flavor can be obtained in speed 7000rpm；
D) solution sheared progress is high-pressure homogeneous, twice, homogenization pressure 20MPa obtains uniform mixed liquor to homogeneous；
Mixed liquor is subjected to vacuum outgas, devolatilization vacuum degree is 0.08 megapascal；
E) the compound sol solution of sodium alginate is made, the sodium alginate compound adhesive of 10g is added in 1000g water and is stirred to complete
Dissolution；Wherein, the sodium alginate compound adhesive of 10g includes the mosanom of extra large 8g and the xanthan gum of 2g；
F) solution after abovementioned steps d degassing is instilled in sodium alginate composite glue solution, using gravity flow titration device or column
Plug titration device is titrated, and water-drop-shaped gel particle is obtained；6min is reacted after titration, forms gel particle outer layer；
G) gel particle is filtered out, the extra sodium alginate composite glue solution of gel particle outer layer is washed clean；
H) infusion, liquid glucose matter in the jacketed pan equipped with liquid glucose is added in the gel particle filtered out after abovementioned steps g washing
Measuring concentration is 30%, and infusion 8min forms it into the gel particle that mouthfeel is satiny, sweet taste is moderate；
I) gel particle and liquid glucose after heating are filled in packing container together；
J) canned rear sealing, which is placed in high temperature high pressure sterilizing pot, is sterilized, and 105 DEG C of sterilization temperature, time 25min；
K) product is cooled to 25 DEG C after sterilizing, gel particle is prepared.
Wherein, jacketed pan includes pot body 1, agitating device 2 and stirring brake apparatus 3 in step h；Pot body 1 include support frame,
Heat steam pot body 11 and interlayer pot body 12；Agitating device 2 includes the first stirring parts 21, the second stirring parts 22 and third stirring parts
23；Stirring brake apparatus 3 includes braking motor 31 and brake bar 32；Heat the setting of steam pot body 11 on the support frame, jacketed pan
The setting of body 12 heats steam pot body 11 and the formation steam heating cavity of interlayer pot body 12 in heating steam pot body 11；First stirs
Mixing part 21 includes the first agitation connecting rod 211 and the first linkage runner 212, and the second stirring parts 22 include the second agitation 221 He of connecting rod
Second linkage runner 222, third stirring parts 23 include third agitation connecting rod 231 and third linkage runner 232；First agitation connecting rod
211 settings are inside heating steam pot body 11, and the first agitation 211 upper end of connecting rod is connect with the first linkage runner 212；Second stirs
The dynamic setting of connecting rod 221 in 211 inside of the first agitation connecting rod, and the second agitation 221 upper end of connecting rod through the first agitation connecting rod 211,
First linkage runner 212 and the second linkage runner 222 connect；Third stirs the setting of connecting rod 231 in the second agitation connecting rod 221
Side, and third agitation 231 upper end of connecting rod through first agitation connecting rod 211, first link runner 212, second stir connecting rod 221,
Second linkage runner 222 and third linkage runner 232 connect；Braking motor 31 is arranged on the support frame, and braking motor 31 is system
Lever 32 provides power, and brake bar 32 is joined with the first linkage linkage of runner 212, second runner 222, third respectively by belt
Turn wheel 232 connects；First agitation connecting rod 211, second stirs connecting rod 221, third stirs and is both provided with 7 cunnings on connecting rod 213
Chamber.
Embodiment 2:
Unlike the first embodiment: a kind of curdlan gel particle is made: glucose of following parts by weight component
350g, water 547g, curdlan 40g, Sucrose acetoisobutyrate 40g, bacteria cellulose 5g, calcium chloride 30g, sodium alginate are multiple
Close glue 15g, β-carrot pigment 2g, mango essence 3g.
The gel particle, preparation method the following steps are included:
A) it weighs according to weight percentage of each component to each component；Wherein, glucose 350g, water 547g, can obtain so
Glue 40g, Sucrose acetoisobutyrate 40g, bacteria cellulose 5g, calcium chloride 30g, sodium alginate compound adhesive 15g, β-carrotiness
Plain 2g, mango essence 3g；
B) by curdlan 40g, glucose 350g, Sucrose acetoisobutyrate 40g, calcium chloride 30g, bacteria cellulose 5g
It is added in the 547g water weighed up, stirring at normal temperature 20min is uniformly dispersed；
C) β-carrotiness plain color element 2g, mango essence 3g is added in above-mentioned dispersion liquid, high speed shear 6min mixing is equal
Even, the coagulant liquid of mango flavor can be obtained in shear velocity 9000rpm；
D) solution sheared progress is high-pressure homogeneous, twice, homogenization pressure 30MPa obtains uniform mixed liquor to homogeneous；
Mixed liquor is subjected to vacuum outgas, devolatilization vacuum degree is 0.085 megapascal；
E) the compound sol solution of sodium alginate is made, 15g sodium alginate compound adhesive is added in 1000 water and is stirred to completely molten
Solution；Wherein, the sodium alginate compound adhesive of 15g includes the sodium alginate of 12g and the xanthan gum of 3g；
F) solution after abovementioned steps d degassing is instilled in sodium alginate composite glue solution, using gravity flow titration device or column
Plug titration device is titrated, and spherical gel particles are formed；5min is reacted after titration, forms gel particle outer layer；
G) gel particle is filtered out, the extra sodium alginate composite glue solution of gel particle outer layer is washed clean；
H) infusion, liquid glucose matter in the jacketed pan equipped with liquid glucose is added in the gel particle filtered out after abovementioned steps g washing
Measuring concentration is 30%, and infusion 8min forms it into the gel particle that mouthfeel is satiny, sweet taste is moderate；
I) gel particle and liquid glucose after heating are filled in packing container together；
J) canned rear sealing, which is placed in high temperature high pressure sterilizing pot, is sterilized, and 115 DEG C of sterilization temperature, time 20min；
K) product is cooled to 25 DEG C after sterilizing, and gel particle is prepared.
Embodiment 3:
Unlike the first embodiment: a kind of curdlan gel particle is made: malt syrup of following parts by weight component
390g, water 405g, curdlan 50g, rosin glycerides 50g, calcium chloride 30g, sodium alginate compound adhesive 20 (sodium alginate 15g,
Guar gum 5g), Blueberry pigment 2g, blueberry flavor 3g.
The preparation method of the gel particle, comprising the following steps:
A) it weighs according to weight percentage of each component to each component；Wherein, malt syrup 390g, water 405g, can obtain
Right glue 50g, rosin glycerides 50g, calcium chloride 30g, sodium alginate compound adhesive 20 (sodium alginate 15g, guar gum 5g), blueberry color
Plain 2g, blueberry flavor 3g；
B) curdlan 50g, malt syrup 390g, rosin glycerides 50g, calcium chloride 30g, bacteria cellulose 3g are added
In the 405g water weighed up, stirring at normal temperature 20min is uniformly dispersed；
C) famille rose, each 1g of brilliant blue pigment, blueberry flavor 3g are added in above-mentioned dispersion liquid, high speed shear 10min mixing
Uniformly, the coagulant liquid of blueberry flavor can be obtained in shear velocity 9000rpm；
D) solution sheared progress is high-pressure homogeneous, twice, homogenization pressure 30MPa obtains uniform mixed liquor to homogeneous；
Mixed liquor is subjected to vacuum outgas, devolatilization vacuum degree is 0.09 megapascal；
E) the compound sol solution of sodium alginate is made, 20g sodium alginate compound adhesive is added in 1000g water and is stirred to completely molten
Solution；
F) solution after abovementioned steps d degassing is instilled in sodium alginate composite glue solution, is carried out using plunger titration device
Titration forms Pear-Shaped gel particle；6min is reacted after titration, forms gel particle outer layer；
G) gel particle is filtered out, the extra sodium alginate composite glue solution of gel particle outer layer is washed clean；
H) infusion, liquid glucose matter in the jacketed pan equipped with liquid glucose is added in the gel particle filtered out after abovementioned steps g washing
Measuring concentration is 30%, and infusion 8min forms it into the gel particle that mouthfeel is satiny, sweet taste is moderate；
I) gel particle and liquid glucose after heating are filled in packing container together；
J) canned rear sealing, which is placed in high temperature high pressure sterilizing pot, is sterilized, and 121 DEG C of sterilization temperature, time 15min；
K) product is cooled to 25 DEG C after sterilizing, and gel particle is prepared.
Finally, it should be noted that the above embodiments are merely illustrative of the technical solutions of the present invention, rather than its limitations；Although
Present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art should understand that: it still may be used
To modify to technical solution documented by previous embodiment or equivalent replacement of some of the technical features；And
These are modified or replaceed, the spirit and model of technical solution of the embodiment of the present invention that it does not separate the essence of the corresponding technical solution
It encloses.
Claims (8)
1. a kind of curdlan gel particle, which is characterized in that the curdlan is glucose building blocks with β -1,3- sugar
The straight chain polyglucose that glycosidic bond is formed by connecting；The constituent and weight percentage of each component that the gel particle includes are as follows:
Sweet substance 20-40%, water 30-60%, curdlan 2-10%, density adjuster 1-6%, bacteria cellulose 0.2-5.0%,
Salt 1-5%, sodium alginate compound adhesive 0.5-2.5%, pigment 0.05-1.0%, fragrance 0.1-2.0%, wherein the sweet taste
Substance is one of sucrose, glucose, fructose, lactose, maltose, fructose syrup, malt syrup, glucose syrup or a variety of.
2. a kind of curdlan gel particle described in claim 1, which is characterized in that the gel particle also includes density tune
Agent is saved, the density adjusts section as one or both of Sucrose acetoisobutyrate, rosin glycerides.
3. a kind of curdlan gel particle described in claim 1, which is characterized in that the salt be by metal cation and
The metal salt that anion is compounded to form, the cation include Ga2+、Cu2+、Fe3+、Zn2+、Mg2+, the anion includes
SO4 2-、Cl-、CO3 2-, citrate ion, lactate ion.
4. a kind of curdlan gel particle described in claim 1, which is characterized in that the sodium alginate compound adhesive is in addition to sea
Outside mosanom, other colloidal substances are gelatin, konjac glucomannan, xanthan gum, carragheen, gellan gum, locust bean gum, guar gum, Luo Wang
One of seed glue, flaxseed gum are a variety of.
5. a kind of curdlan gel particle as claimed in claim 4, which is characterized in that the sodium alginate and other colloid substances
Matter mass ratio is 3-10:1.
6. a kind of curdlan gel particle described in claim 1, which is characterized in that the gel particle product is spherical in shape,
Water-drop-shaped, Pear-Shaped.
7. a kind of preparation method of curdlan gel particle as claimed in any one of claims 1 to 6, which is characterized in that packet
Include following steps:
A) it weighs according to weight percentage of each component to each component；Wherein, sweet substance 20-40%, water 30-
60%, curdlan 2%-10%, density adjuster 1%-6%, bacteria cellulose 0.2-5.0%, salt 1%-
5%, sodium alginate compound adhesive be 0.5%-2.5%, pigment 0.05%-1.0%, fragrance 0.1-2.0%；
B) by the bacterium of the curdlan of 2-10%, the sweet substance of 20-40%, the density adjuster of 1-6%, 0.2-5.0%
Cellulose, 1-5% salt be added 30-60% water in, stirring at normal temperature 15-30min is uniformly dispersed；
C) fragrance of the pigment of 0.05-1.0%, 0.1-2.0% are added in above-mentioned dispersion liquid, high speed shear 5-10min mixing
Uniformly, the coagulant liquid of various flavors can be obtained in shear velocity 6000-10000rpm；
D) solution sheared progress is high-pressure homogeneous, to twice, homogenization pressure 20-40MPa is uniformly mixed homogeneous one
Liquid；Mixed liquor is subjected to vacuum outgas, devolatilization vacuum degree is 0.08-0.09 megapascal；
E) the compound sol solution of sodium alginate is made, the sodium alginate compound adhesive of 0.5-2.5% is added to the water and is stirred to completely molten
Solution；
F) solution after abovementioned steps d degassing is instilled in sodium alginate composite glue solution, is dripped using gravity flow titration device or plunger
Locking equipment is titrated, and can form spherical shape, water-drop-shaped, Pear-Shaped different shape gel particle, particle according to different density
Size 3-15mm；1-6min is reacted after titration, forms gel particle outer layer；
G) gel particle is filtered out, the extra sodium alginate composite glue solution of gel particle outer layer is washed clean；
H) infusion in the jacketed pan that liquid glucose is housed is added in the gel particle filtered out after abovementioned steps g washing, liquid glucose quality is dense
Degree is 20-40%, and infusion 5-10min forms it into the gel particle that mouthfeel is satiny, sweet taste is moderate；
I) gel particle and liquid glucose after heating are filled in packing container together；
J) canned rear sealing, which is placed in high temperature high pressure sterilizing pot, is sterilized, and 100-125 DEG C of sterilization temperature, time 10-
30min；
K) product is cooled to 20-25 DEG C after sterilizing, and gel particle is prepared.
8. a kind of preparation method of curdlan gel particle as described in claim 7 any one, which is characterized in that step
A) the sodium alginate compound adhesive described in other than sodium alginate, other colloidal substances be gelatin, konjac glucomannan, xanthan gum, carragheen,
One of gellan gum, locust bean gum, guar gum, Luo Wang seed glue, flaxseed gum are a variety of.
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Cited By (8)
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| CN111067085A (en) * | 2019-12-23 | 2020-04-28 | 泰兴市东圣生物科技有限公司 | Compound polysaccharide cream and preparation method thereof |
| CN111067086A (en) * | 2019-12-23 | 2020-04-28 | 泰兴市东圣生物科技有限公司 | Preparation method and device of polysaccharide cream preparation |
| CN111138688A (en) * | 2020-01-08 | 2020-05-12 | 广州暨南生物医药研究开发基地有限公司 | A method for toughening keratin hydrogels by using high temperature and high pressure technology |
| CN111543626A (en) * | 2020-03-24 | 2020-08-18 | 浙江上方生物科技有限公司 | A kind of high elastic gel ball of compound sodium alginate with keratin and preparation method thereof |
| CN111631293A (en) * | 2020-06-15 | 2020-09-08 | 可可（福建）食品有限公司 | Gel candy and preparation method thereof |
| CN112401220A (en) * | 2020-12-04 | 2021-02-26 | 上海宝立食品科技股份有限公司 | Composite gel food and preparation method thereof |
| CN114569474A (en) * | 2022-03-09 | 2022-06-03 | 山东省食品发酵工业研究设计院 | Vitamin E nanoemulsion and preparation method thereof |
| CN114621818A (en) * | 2022-03-09 | 2022-06-14 | 山东省食品发酵工业研究设计院 | Nano essence particles for cigarette filter stick and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN111067085A (en) * | 2019-12-23 | 2020-04-28 | 泰兴市东圣生物科技有限公司 | Compound polysaccharide cream and preparation method thereof |
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| CN111543626A (en) * | 2020-03-24 | 2020-08-18 | 浙江上方生物科技有限公司 | A kind of high elastic gel ball of compound sodium alginate with keratin and preparation method thereof |
| CN111631293A (en) * | 2020-06-15 | 2020-09-08 | 可可（福建）食品有限公司 | Gel candy and preparation method thereof |
| CN112401220A (en) * | 2020-12-04 | 2021-02-26 | 上海宝立食品科技股份有限公司 | Composite gel food and preparation method thereof |
| CN114569474A (en) * | 2022-03-09 | 2022-06-03 | 山东省食品发酵工业研究设计院 | Vitamin E nanoemulsion and preparation method thereof |
| CN114621818A (en) * | 2022-03-09 | 2022-06-14 | 山东省食品发酵工业研究设计院 | Nano essence particles for cigarette filter stick and preparation method thereof |
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