Method for preparing low-gel-strength eucheuma carrageenan

Abstract

The invention discloses a method for preparing low-gel-strength eucheuma carrageenan, and belongs to the field of fine chemical engineering. The method comprises the following steps of: cleaning eucheuma, cutting, and grinding; performing two-stage hydrolysis by using acid liquor; saponifying for degreasing by using alkali liquor; and drying, grinding, and sieving to obtain a low-gel-strength eucheuma carrageenan product. Processes of boiling and pulping, performing pressure filtration on sol, extracting and separating, and the like in the traditional process are not needed, so that the production process has the advantages that: the process is simple and convenient, the period is shortened, energy consumption is reduced, and the like; the molecular weight, viscosity and gel strength of the low-gel-strength carrageenan product produced by the method are reduced, the solubility, dissolvability and dissolution rate of the carrageenan product are improved, and the dissolution temperature of the carrageenan product is reduced; and when foods such as pastries, steamed buns and the like are processed, a large amount of carrageenan product can be directly added into flour and is not required to be dissolved in advance, the edible value of the foods is not influenced, and the foods cannot be hardened, are low in heat and can be used as high-quality diet foods and health-care foods for patients with diabetes.

Description

technical field [0001] The invention relates to a method for preparing carrageenan with low gel strength by using Eucheuma as a raw material, which belongs to the field of fine chemical industry. Background technique [0002] Carrageenan (Carrageenan), also known as carrageenan and carrageenan, is a seaweed polysaccharide extracted from marine red algae such as Eucheuma and sand vegetables. Its chemical structure is composed of 1,3-α-D-pyran Galactose and 1,4-β-D-galactopyranose are linear polysaccharides connected alternately as the basic skeleton. The molecular weight of carrageenan is generally more than 200,000, and it is normally in the form of fine powder, with strong stability, strong hydrophilicity, easy to dissolve in hot water above 70 degrees, and high viscosity and gel strength. When dissolved in hot water, the carrageenan molecules become chaotic curls; when the temperature drops, the molecules transform into a helical shape, forming a three-dimensional network...

AI Technical Summary

Problems solved by technology

However, the strong gelatinity and viscosity of carrageenan also limit its application in some foods. If it is added in a large amount in pastries, steamed buns and other foods, it will harden, and the bulkiness and taste will be greatly reduced.