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Agar compound colloid being dissoluble at low temperature and high in gelling strength and preparation method thereof

A technology of gel strength and agar, applied in the field of agar compound colloid and its preparation, can solve the problems of high dissolution temperature, decrease of agar gel strength, application limitation and the like, and achieve the effects of low dissolution temperature and high gel strength

Active Publication Date: 2016-10-12
NORTHEAST AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

Conventional agar is insoluble in water at room temperature, absorbs a lot of water and swells in cold water, and becomes a colloidal solution after being heated at 95-100°C. Due to the high dissolution temperature of agar, its application in food is limited
Although some modified agar has lowered the dissolution temperature, the gel strength of the agar has dropped greatly; Affect the use of other substances in the formulation

Method used

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  • Agar compound colloid being dissoluble at low temperature and high in gelling strength and preparation method thereof
  • Agar compound colloid being dissoluble at low temperature and high in gelling strength and preparation method thereof
  • Agar compound colloid being dissoluble at low temperature and high in gelling strength and preparation method thereof

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Effect test

Embodiment 1

[0026] 1. The method process of the present invention is: set relevant parameters and set the processing parameters of the corresponding twin-screw extruder → add agar powder and distilled water to the twin-screw extruder at a slow and uniform speed according to a certain water-material ratio to extrude → agar Cool to room temperature after extrusion → crush → dry → pass through a 100-mesh sieve → seal and store.

[0027] 2. Determination and analysis of the solubility of each mixed agar processing product

[0028] Put the processed agar into a beaker, add an appropriate amount of distilled water, then place it on a magnetic stirrer, heat it, and observe its dissolution temperature while stirring. Record the temperature and time required for its dissolution. The detection and analysis indicators of Indonesian agar are shown in Table 1.

[0029] 3. Sensory analysis of each agar product

[0030] Put the agar gel on the patterned white paper, observe the transparency of the ge...

Embodiment 2

[0041] Take by weighing 3.0Kg Indonesian agar, then mix according to the water-material ratio of 0.25mL / g, set the processing parameters, wherein the temperature in zone I and zone II is set to normal temperature (25°C), and the temperature in zone III is set to 70°C, The temperature in zone IV is set to 90°C, the temperature in zone V is set to 110°C, and the temperature in zone VI is set to 140°C; the ratio of water to material is 0.25mL / g; the screw speed is 250r / min; the diameter of the screw is 25mm; The diameter is 5mm, and then the agar powder is slowly and uniformly added to the feed port for twin-screw extrusion. While extruding, it is cut into thin slices with a spiral blade. After drying, it is crushed with a pulverizer, and then screened with a 100-mesh sieve. Process, then seal and store.

[0042] Get processed agar 2g, add in the 200ml beaker, then place the beaker on a magnetic stirrer, heat, observe the temperature of its dissolution while stirring while heatin...

Embodiment 3

[0053]Take by weighing 3.0Kg agar powder, mix according to the water-material ratio of 0.25mL / g then, set processing technology parameter, wherein I zone and II zone temperature are set to normal temperature (25 ℃), III zone temperature is set to 70 ℃, The temperature in zone IV is set to 90°C, the temperature in zone V is set to 110°C, and the temperature in zone VI is set to 140°C; the ratio of water to material is 0.25mL / g; the screw speed is 250r / min; the diameter of the screw is 25mm; The diameter is 5mm, and then the agar powder is slowly and uniformly added to the feed port for twin-screw extrusion. While extruding, it is cut into thin slices with a spiral blade. After drying, it is crushed with a pulverizer, and then screened with a 100-mesh sieve. Processing, sealed and stored. Wherein, the agar powder used is a compound agar powder, containing 2Kg of Gracilaria asparagus agar and 1Kg of Indonesian agar.

[0054] Get processed agar 2g, add in the 200ml beaker, then p...

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Abstract

The invention discloses an agar compound colloid being dissoluble at low temperature and high in gelling strength and a preparation method thereof, and belongs to the technical field of food processing. The agar compound colloid is obtained through the steps that compound agar and auxiliary materials are extruded by a twin-screw extruder, dried and crushed, wherein the compound agar comprises Indonesia agar and gracilaria asparagus agar, the mass ratio of the Indonesia agar to the gracilaria asparagus agar is 1:2, and one or more of corn starch, microcrystalline cellulose, beta-cyclodextrin and carrageenan are adopted as the auxiliary materials. Meanwhile, the invention provides the preparation method of the agar compound colloid. The agar compound colloid has the advantages of being low in dissolving temperature and high in gelling strength; the agar compound colloid can be dissolved at 50 DEG C, and the gelling strength of the dissolved agar at 50 DEG C can reach 625 g.

Description

technical field [0001] The invention relates to a low-temperature soluble agar compound colloid with high gel strength and a preparation method thereof, belonging to the technical field of food processing. Background technique [0002] Agar is a hydrophilic colloid made from red algae such as Gemella and Gracilaria. It is a generally safe food additive recognized by the US Food and Drug Administration, and there is no limit to the amount added to food. Conventional agar is insoluble in water at room temperature, absorbs a lot of water and swells in cold water, and becomes a colloidal solution after heating at 95-100°C. Due to the high dissolution temperature of agar, its application in food is limited. Although some modified agars have lowered the dissolution temperature, the gel strength of the agars has dropped greatly; some agars have been modified by chemical methods or by adding other substances, which increases the risk of safe consumption, and the added substances wil...

Claims

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Application Information

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IPC IPC(8): A23L29/256
CPCA23V2002/00A23V2250/5024
Inventor 刘宁李春万克宇
Owner NORTHEAST AGRICULTURAL UNIVERSITY
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