Preparation method of high-temperature-resistant and easy-to-chew low-glycemic index (GI) gel particles

Abstract

The invention discloses a preparation method of high-temperature-resistant and easy-to-chew low-glycemic index (GI) konjak gel particles. The preparation method comprises the following steps: mixing and granulating: uniformly mixing konjak powder, sodium alginate, sodium carbonate and water, then standing for 0.5-2h to obtain paste jelly, and freezing the paste jelly into particles at the temperature of 5 DEG C or below; forming: soaking the prepared particles in a calcium ion-containing solution, soaking the particles in a calcified solution at the temperature of 80-95 DEG C for 15-40 min, and fishing out the gel particles from the calcified solution; and adding the fished-out particles into an erythritol preserving fluid, and performing packaging after sterilizing at 115-121 DEG C for 10-30 min. The mass ratio of the konjak powder to the sodium alginate to the sodium carbonate to the water is (6-12): (3-6): (0.6-1.2): (150-300). The calcium ion-containing solution includes calcium chloride or calcium lactate; the concentration of the calcium ion-containing solution is 0.05-0.15 mol / l; and the mass ratio of the calcium ion-containing solution to raw material particles is 1: (1-3).The gel particles have the characteristic of high temperature resistance of the konjak vegetarian diet, and are still easy to chew under the condition that the content of konjak glucomannan is extremely high.

Description

technical field [0001] The invention relates to the field of composite gel system of konjac and other hydrophilic colloids and the field of health food. Background technique [0002] The main component of konjac powder, konjac glucomannan, is a high-quality dietary fiber, which has obvious satiety, intestinal health and the effect of controlling blood sugar production index. The use value of konjac in the field of food and medicine is constantly increasing. developed to show. At the same time, konjac glucomannan is a high-performance food colloid, which can form thermally reversible gels with carrageenan, xanthan gum, etc., and can form thermally irreversible gels under alkaline conditions. Among them, konjac alkaline The konjac vegetarian food produced by the irreversible property of heat is an increasingly popular health product. Konjac Alkaline Gel Vegetarian has strong stability, and there is no obvious change in shape and texture under high-pressure sterilization cond...

AI Technical Summary

Problems solved by technology

The patent application number 201710280753.6 mentions the preparation of a heat-resistant gel, but it mainly uses carrageenan as the gel colloid, uses gellan gum or sodium alginate to increase its melting temperature, and uses its gel system unable to withstand autoclaving to maintain shape

[0004] However, the strong gelation of konjac glucomannan, when its added amount is high, the gel strength is high and difficult to chew, it is not suitable for the elderly and children, and the scope of application is greatly limited