阅读说明：本技术 一种凝胶颗粒及其制备方法 (Gel particles and preparation method thereof ) 是由 卢建龙 李琳丹 曾秋燕 龚小洁 陈运生 于 2020-12-31 设计创作，主要内容包括：本发明公开了一种凝胶颗粒及其制作方法。所述凝胶颗粒包括以下重量份数的原料：第一增稠剂7-12份,第二增稠剂0.2-0.4份,固化剂10-13份,所述第一增稠剂包括刺槐豆胶、可得然胶、海藻酸钠、瓜尔胶、卡拉胶、黄原胶、辛烯基琥珀酸淀粉钠、魔芋粉和麦芽糊精。本发明所述凝胶颗粒口感形似现煮西米,在水中长时间浸泡,不会出现口感变软、胶体粘连影响口感和状态的情况,缩减奶茶店出品时间,降低西米煮制失败率。(The invention discloses a gel particle and a preparation method thereof. The gel particles comprise the following raw materials in parts by weight: 7-12 parts of a first thickening agent, 0.2-0.4 part of a second thickening agent and 10-13 parts of a curing agent, wherein the first thickening agent comprises locust bean gum, curdlan, sodium alginate, guar gum, carrageenan, xanthan gum, sodium starch octenyl succinate, konjac flour and maltodextrin. The gel particles disclosed by the invention are similar to the taste of the simmered sago, and can not be softened and the taste and state of the sago are influenced by colloid adhesion after being soaked in water for a long time, so that the production time of milk tea shops is shortened, and the simmering failure rate of the sago is reduced.)

1. The gel particles are characterized by comprising the following raw materials in parts by weight: 7-12 parts of a first thickening agent, 0.2-0.4 part of a second thickening agent and 10-13 parts of a curing agent, wherein the first thickening agent comprises locust bean gum, curdlan, sodium alginate, guar gum, carrageenan, xanthan gum, sodium starch octenyl succinate, konjac flour and maltodextrin.

2. The gel particle of claim 1, wherein the locust bean gum accounts for 20-30% by mass, the curdlan accounts for 15-20% by mass, the sodium alginate accounts for 10-20% by mass, the guar gum accounts for 5-10% by mass, the carrageenan accounts for 5-10% by mass, the xanthan gum accounts for 1-10% by mass, the sodium starch octenyl succinate accounts for 1-5% by mass, the konjac flour accounts for 1-5% by mass, and the maltodextrin accounts for 1-5% by mass.

3. The gel particle of claim 1, wherein the second thickening agent is sodium polyacrylate.

4. The gel particle of claim 1, wherein the solidifying agent is calcium lactate.

5. The gel particles of claim 1, further comprising the following raw materials in parts by weight: 200 portions of solid sugar and 300 portions of acidity regulator and 0.6 to 2.3 portions of acidity regulator; the solid sugar is white granulated sugar, and the acidity regulator is 0.5-2 parts by weight of citric acid monohydrate and 0.1-0.3 part by weight of sodium citrate.

6. The gel particles of claim 1, further comprising a preservative, wherein the preservative is 0.2 to 0.5 parts by weight sodium sorbate.

7. A method of preparing gel particles according to claims 1 to 6, comprising the steps of:

(1) dispersing and dissolving the first thickening agent and the second thickening agent in water, heating and boiling until the glue solution is semitransparent, and cooling;

(2) and (3) dripping the glue solution cooled in the step (1) into a curing agent solution and then soaking to obtain glue solution particles.

8. The method for preparing gel particles according to claim 7, wherein in the step (2), the mass concentration of the curing agent in the curing agent solution is 0.5 to 2%.

9. The method for preparing gel particles according to claim 7, wherein the soaking time in the step (2) is 20 to 40 minutes.

10. The method of preparing gel particles according to claim 7, further comprising the steps of:

the first step is as follows: and (3) uniformly mixing the glue solution particles in the step (2) and solid sugar, heating to above 100 ℃, and keeping the temperature for 5-10 min.

The second step is that: and when the temperature is reduced to 60-70 ℃, sequentially adding the preservative and the acidity regulator, and stirring for 5-6min to obtain the gel particles.

Technical Field

The invention belongs to the technical field of edible gel particle preparation, and particularly relates to a gel particle and a preparation method thereof.

Background

The sago is edible sago starch prepared by mechanically treating, soaking, precipitating and drying trunks, bodies or stems of palm trees, is clean and smooth, has rich nutrition and can be eaten by general people. However, sago in the market is required to be cooked as before, and the state and the taste of the sago are affected by more and less water during cooking. Therefore, the edible gel particles are needed to replace sago, the taste of the edible gel particles is the same as that of the sago, but the problem that the sago cannot be placed overnight can be solved; stirring all the time in the boiling process, otherwise, the materials are easy to adhere; the water is less and is easy to be stuck to the bottom of the pan to be boiled, and the water is more and can be boiled too much.

Disclosure of Invention

The invention aims to provide gel particles and a preparation method thereof aiming at the defects of the prior art. The gel particles are similar to the shape of the simmered sago in taste, but the state and the taste are not influenced by long-time soaking, the product time of a milk tea shop is shortened, and the simmering failure rate of the sago is reduced.

In order to achieve the purpose, the technical scheme adopted by the invention is as follows: the gel particles comprise the following raw materials in parts by weight: 7-12 parts of a first thickening agent, 0.2-0.4 part of a second thickening agent and 10-13 parts of a curing agent, wherein the first thickening agent comprises locust bean gum, curdlan, sodium alginate, xanthan gum, guar gum, carrageenan, sodium starch octenyl succinate, konjac flour and maltodextrin.

According to the invention, the stable gel particles are obtained by adding the first thickening agent, and the product can be soaked in water for a long time without the situations of soft taste and colloid adhesion.

As a preferred embodiment of the invention, the mass ratio of the locust bean gum is 20-30%, the mass ratio of the curdlan is 15-20%, the mass ratio of the sodium alginate is 10-20%, the mass ratio of the guar gum is 5-10%, the mass ratio of the carrageenan is 5-10%, the mass ratio of the xanthan gum is 1-10%, the mass ratio of the sodium starch octenyl succinate is 1-5%, the mass ratio of the konjac flour is 1-5%, and the mass ratio of the maltodextrin is 1-5%, based on the total mass of the first thickener.

As a preferred embodiment of the present invention, the second thickener is sodium polyacrylate.

As a preferred embodiment of the present invention, the solidifying agent is calcium lactate. The calcium lactate has high solubility and high absorption and utilization rate, and can be used as a nutritional supplement to increase calcium in human body; and also as a curing agent, the food structure is kept unchanged, and the viscous solid is enhanced.

As a preferred embodiment of the present invention, the gel particles further comprise the following raw materials in parts by weight: 200 portions of solid sugar and 300 portions of acidity regulator and 0.6 to 2.3 portions of acidity regulator; the solid sugar is white granulated sugar, and the acidity regulator is 0.5-2 parts by weight of citric acid monohydrate and 0.1-0.3 part by weight of sodium citrate.

As a preferred embodiment of the present invention, the gel particles further comprise a preservative which is 0.2 to 0.5 parts by weight of sodium sorbate.

In addition, the invention also claims a preparation method of the gel particles, which comprises the following steps:

(1) dispersing and dissolving the first thickening agent and the second thickening agent in water, heating and boiling until the glue solution is semitransparent, and cooling;

(2) and (3) dripping the cooled glue solution in the step (1) into a curing agent solution for soaking to obtain glue solution particles.

In a preferred embodiment of the present invention, in the step (2), the mass concentration of the curing agent in the curing agent solution is 0.5 to 2%.

In a preferred embodiment of the present invention, in the step (2), the soaking time is 20 to 40 minutes. More preferably, the soaking time is 30 minutes.

The preparation method of the gel particles further comprises the following steps:

the first step is as follows: and (3) uniformly mixing the glue solution particles in the step (2) and solid sugar, heating to above 100 ℃, and keeping the temperature for 5-10 min.

The second step is that: and when the temperature is reduced to 60-70 ℃, sequentially adding the preservative and the sour regulator, stirring for 5-6min, detecting physical and chemical indexes, and performing aseptic filling to obtain the gel particles.

Compared with the prior art, the invention has the following beneficial effects: the problem that the mouthfeel of the gel particles becomes soft or hard after the gel particles are soaked in water for a long time is solved by adding the first thickening agent, the mouthfeel of the gel particles is similar to that of the simmered sago, the situations that the mouthfeel becomes soft and the mouthfeel and the state are influenced by colloid adhesion can not occur after the gel particles are soaked for a long time, the product time of a milk tea shop can be shortened, and the cooking failure rate of the sago is reduced.

Detailed Description

To better illustrate the objects, aspects and advantages of the present invention, the present invention will be further described with reference to specific examples.

Example 1

In an embodiment of the present invention, the gel particles and the preparation method thereof include the following raw materials:

200kg of white granulated sugar, 9.5kg of first thickening agent, 0.4kg of sodium polyacrylate, 0.2kg of potassium sorbate, 1.25kg of citric acid monohydrate, 0.3kg of sodium citrate, 10kg of calcium lactate and 700kg of water.

Based on the total mass of the first thickening agent, the mass ratio of the locust bean gum is 25%, the mass ratio of the curdlan is 20%, the mass ratio of the sodium alginate is 20%, the mass ratio of the xanthan gum is 10%, the mass ratio of the guar gum is 7%, the mass ratio of the carrageenan is 6%, the mass ratio of the octenyl succinic acid starch sodium is 5%, the mass ratio of the konjac flour is 4%, and the mass ratio of the maltodextrin is 3%.

The preparation method of the gel particles comprises the following steps:

(1) uniformly dispersing and dissolving the first thickening agent and sodium polyacrylate in water by using a rubber grinding machine to form a glue solution, boiling the glue solution until the glue solution is semitransparent, and naturally cooling;

(2) uniformly spreading the glue solution cooled in the step (1) on a forming frame, naturally dripping the glue solution into the curing solution under the forming frame through a filter hole, soaking for 30min, and discharging the curing solution to obtain glue solution particles;

(3) uniformly mixing the glue solution particles obtained in the step (2) and white granulated sugar, boiling, heating to more than 100 ℃, and preserving heat for 5-10 min;

(4) cooling to 60-70 deg.C, sequentially adding potassium sorbate, citric acid monohydrate, and sodium citrate, and stirring for 5-6 min;

(5) and (4) performing aseptic filling after physical and chemical index detection to obtain the gel particles.

The gel particles prepared in the example have a mouth feel similar to that of freshly cooked sago, are chewy and have a mouth feel Q elasticity. The product has no hard core within 20min, and can be soaked in 50 deg.C water for 5 hr without taste change, gel particle softening, and colloid adhesion.

Example 2

In an embodiment of the present invention, the gel particles and the preparation method thereof include the following raw materials:

300kg of white granulated sugar, 7kg of first thickening agent, 0.2kg of sodium polyacrylate, 0.5kg of potassium sorbate, 0.5kg of citric acid monohydrate, 0.1kg of sodium citrate, 11.5kg of calcium lactate and 715kg of water.

Based on the total mass of the first thickening agent, the mass ratio of the locust bean gum is 30%, the mass ratio of the curdlan is 15%, the mass ratio of the sodium alginate is 10%, the mass ratio of the xanthan gum is 14%, the mass ratio of the guar gum is 10%, the mass ratio of the carrageenan is 10%, the mass ratio of the sodium starch octenyl succinate is 1%, the mass ratio of the konjac flour is 5%, and the mass ratio of the maltodextrin is 5%.

The preparation method of the gel particles is the same as that of example 1.

The gel particles prepared in the example have a mouth feel similar to that of freshly cooked sago, are chewy and have a mouth feel Q elasticity. The product has no hard core within 20min, and can be soaked in 50 deg.C water for 5 hr without taste change, gel particle softening, and colloid adhesion.

Comparative example 1

The invention relates to a gel particle and a comparative example of a preparation method thereof, wherein the gel particle comprises the following raw materials:

250kg of white granulated sugar, 0.3kg of sodium polyacrylate, 0.35kg of potassium sorbate, 2kg of citric acid monohydrate, 0.2kg of sodium citrate, 13kg of calcium lactate and 730kg of water.

The preparation method of the gel particles is the same as that of example 1.

The gel obtained in this comparative example did not gel and had a thick texture. Boiling and then changing into liquid again.

Comparative example 2

The invention relates to a gel particle and a comparative example of a preparation method thereof, wherein the gel particle comprises the following raw materials:

250kg of white granulated sugar, 12kg of first thickening agent, 0.3kg of sodium polyacrylate, 0.35kg of potassium sorbate, 2kg of citric acid monohydrate, 0.2kg of sodium citrate, 13kg of calcium lactate and 730kg of water.

Based on the total mass of the first thickening agent, the mass ratio of the locust bean gum is 35%, the mass ratio of the xanthan gum is 25%, the mass ratio of the guar gum is 20%, the mass ratio of the carrageenan is 10%, the mass ratio of the konjac flour is 5%, and the mass ratio of the maltodextrin is 5%.

The preparation method of the gel particles is the same as that of example 1.

The gel particles prepared by the comparative example have moderate chewing strength and slightly soft mouthfeel. The sol appears within 20min of boiling, and the gel particles are changed in shape and the colloid is adhered after being soaked in water at 50 ℃ for 5 hours.

Comparative example 3

The invention relates to a gel particle and a comparative example of a preparation method thereof, wherein the gel particle comprises the following raw materials:

250kg of white granulated sugar, 5kg of first thickening agent, 0.3kg of sodium polyacrylate, 0.35kg of potassium sorbate, 2kg of citric acid monohydrate, 0.2kg of sodium citrate, 13kg of calcium lactate and 730kg of water.

Based on the total mass of the first thickening agent, the mass ratio of the locust bean gum is 30%, the mass ratio of the curdlan is 15%, the mass ratio of the sodium alginate is 15%, the mass ratio of the xanthan gum is 15%, the mass ratio of the guar gum is 5%, the mass ratio of the carrageenan is 5%, the mass ratio of the sodium starch octenyl succinate is 5%, the mass ratio of the konjac flour is 5%, and the mass ratio of the maltodextrin is 5%.

The preparation method of the gel particles is the same as that of example 1.

The gel particles prepared in this comparative example were slightly chewy and had an insufficient mouthfeel Q elasticity. The product has no hard core within 20min, and can be soaked in 50 deg.C water for 5 hr to soften gel particles and greatly reduce elasticity of taste Q.

Although the present invention has been described in detail with reference to the preferred embodiments, it will be understood by those skilled in the art that various changes may be made and equivalents may be substituted for elements thereof without departing from the true spirit and scope of the present invention.