A kind of preparation method of fruity acid gel

Abstract

The invention discloses a preparation method of a fruity acid gel, and especially relates to a production method of a protein emulsion gel. The method consists of: a first step: dispersing casein in distilled water according to a solid-liquid ratio of 0.2-0.4:10, performing hydration for 1-2h, and adding a 0.8% sodium hydroxide solution to conduct regulation so as to obtain a protein dispersion solution; a second step: adding transglutaminase into the protein dispersion solution in terms of 0.8-1g of transglutaminase to per kilogram of protein, with the protein content of casein being 90%, thus obtaining a novel casein dispersion solution; a third step: mixing the casein dispersion solution with watery cream or vegetable oil in a volume of 1:0.10-0.20, and then performing pre-homogenization treatment to obtain a protein crude emulsion; a fourth step: employing a homogenizer to conduct high-pressure homogenization treatment on the protein crude emulsion once to obtain a protein emulsion; a fifth step: juicing fruits, conducting filtering, and then adding the filtrate into the casein emulsion in a volume ratio of 0.1-1:1; and a sixth step: adding glucolactone powder into the casein emulsion, conducting uniform mixing, and then performing standing for 1-3h, thus obtaining a casein emulsion gel product.

Description

technical field [0001] The invention relates to a preparation method of a fruity sour gel, in particular to a production method of a protein emulsion gel, in particular to a preparation method of a novel acid-induced casein emulsion gel containing fruit juice. Background technique [0002] Protein emulsion gel is an important class of food system, which has broad application prospects in food, chemical and other related fields. For example, milk or other dairy products are a type of protein emulsion, and various related yogurt products can be considered as a type of protein emulsion gel. Due to its good texture and sensory properties, it can even be used as a good embedding carrier for active substances, and this type of system has attracted more and more attention from the industry. Compared with protein emulsions, protein emulsion gels have better stability and thus have better application potential in the food industry. [0003] Casein is a general term for a large clas...

AI Technical Summary

Problems solved by technology

For the research on casein gel, the current research is mostly limited to the gel obtained by the direct acidification of casein. This type of gel needs a high concentration of casein to be prepared, and the strength of the gel made by low concentration of casein Low, the product is not easy to form and fragile

In addition, acidifying the casein emulsion to make a gel reduces the concentration of casein needed to prepare the acid gel to a certain extent, but the gel strength is still not ideal

However, modern people often pursue the texture properties of food (elasticity, hardness, chewing force, etc.), coupled with cost issues, the application of the above two casein acid gels is limited