Gel particles and preparation method thereof
The invention discloses gel particles 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 c...
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| creator | CHEN YUNSHENG LU JIANLONG ZENG QIUYAN LI LINDAN GONG XIAOJIE |
| description | The invention discloses gel particles 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, starch sodium octenylsuccinate, konjaku flour and maltodextrin. The gel particles disclosed by the invention are similar to freshly cooked sago in mouth feel, and the situations that the mouth feel becomes soft and the mouth feel and the state are influenced by colloid adhesion are avoided after the gel particles are soaked in water for a long time, so that the production time of a milk tea shop is shortened, and the sago cooking failure rate is reduced.
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 |
| format | Patent |
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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</description><language>chi ; eng</language><subject>FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2021</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20210430&DB=EPODOC&CC=CN&NR=112715920A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25564,76547</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20210430&DB=EPODOC&CC=CN&NR=112715920A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>CHEN YUNSHENG</creatorcontrib><creatorcontrib>LU JIANLONG</creatorcontrib><creatorcontrib>ZENG QIUYAN</creatorcontrib><creatorcontrib>LI LINDAN</creatorcontrib><creatorcontrib>GONG XIAOJIE</creatorcontrib><title>Gel particles and preparation method thereof</title><description>The invention discloses gel particles 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, starch sodium octenylsuccinate, konjaku flour and maltodextrin. The gel particles disclosed by the invention are similar to freshly cooked sago in mouth feel, and the situations that the mouth feel becomes soft and the mouth feel and the state are influenced by colloid adhesion are avoided after the gel particles are soaked in water for a long time, so that the production time of a milk tea shop is shortened, and the sago cooking failure rate is reduced.
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</description><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2021</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZNBxT81RKEgsKslMzkktVkjMS1EoKEoFCiSWZObnKeSmlmTkpyiUZKQWpean8TCwpiXmFKfyQmluBkU31xBnD93Ugvz41OKCxOTUvNSSeGc_Q0Mjc0NTSyMDR2Ni1AAAlbMp0A</recordid><startdate>20210430</startdate><enddate>20210430</enddate><creator>CHEN YUNSHENG</creator><creator>LU JIANLONG</creator><creator>ZENG QIUYAN</creator><creator>LI LINDAN</creator><creator>GONG XIAOJIE</creator><scope>EVB</scope></search><sort><creationdate>20210430</creationdate><title>Gel particles and preparation method thereof</title><author>CHEN YUNSHENG ; LU JIANLONG ; ZENG QIUYAN ; LI LINDAN ; GONG XIAOJIE</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_CN112715920A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>chi ; eng</language><creationdate>2021</creationdate><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>CHEN YUNSHENG</creatorcontrib><creatorcontrib>LU JIANLONG</creatorcontrib><creatorcontrib>ZENG QIUYAN</creatorcontrib><creatorcontrib>LI LINDAN</creatorcontrib><creatorcontrib>GONG XIAOJIE</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>CHEN YUNSHENG</au><au>LU JIANLONG</au><au>ZENG QIUYAN</au><au>LI LINDAN</au><au>GONG XIAOJIE</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>Gel particles and preparation method thereof</title><date>2021-04-30</date><risdate>2021</risdate><abstract>The invention discloses gel particles 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, starch sodium octenylsuccinate, konjaku flour and maltodextrin. The gel particles disclosed by the invention are similar to freshly cooked sago in mouth feel, and the situations that the mouth feel becomes soft and the mouth feel and the state are influenced by colloid adhesion are avoided after the gel particles are soaked in water for a long time, so that the production time of a milk tea shop is shortened, and the sago cooking failure rate is reduced.
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</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | Gel particles and preparation method thereof |
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