Modified sugar beet pectin and its application
一种甜菜果胶、改性的技术，应用在应用、食品制备、食物科学等方向，能够解决乳化稳定性改善效果不充分等问题，达到优异乳化稳定性、优异乳化性的效果
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[0125]The preparation method of the emulsion is not particularly limited, according to the usual method for the preparation of the relevant oil-in-water (O / W) emulsion or W / O / W emulsion, in the presence of the above-mentioned emulsifier, a homogenizer and High-pressure jetting, etc., are performed by mechanical stirring to emulsify a hydrophobic substance and a hydrophilic dispersion medium. More specifically, the following methods can be mentioned.
[0126] First, dissolve the emulsifier of the present invention with modified beet pectin as an active ingredient in a hydrophilic solvent such as water, and mix purpose hydrophobic substances (such as fats or oils, or dissolve spices and Pigment mixture), pre-emulsified. In addition, at this time, if necessary, the specific gravity of the hydrophobic substance may be adjusted using a specific gravity adjuster such as ester gum or SAIB. Next, the obtained pre-emulsified liquid mixture is emulsified by an emulsifier.
[0127] In...
Embodiment 1～5
[0160] Embodiment 1~5 modified sugar beet pectin (modified product 1~5)
[0161] Using a kitchen aid mixer (Kitchen aid mixer) KSM5 (manufactured by FMI, hereinafter the same), mix beet pectin (raw material) in ion-exchanged water at the ratio shown in Table 1, fill it in an airtight container, and use a constant temperature Apparatus SH-641 (manufactured by ESPEC Corp., hereinafter the same) heat treatment (Table 1). The heating temperature is set at 75° C., and the heating time is set at 8 to 12 hours. After the heat treatment, freeze-dry using a freeze-drying device FDU-1100 (produced by Tokyo Rikaki Co., Ltd., the same below), and pulverize in a mortar to obtain powdered modified sugar beet pectin (modified products 1-5 ).
Embodiment 6～7
[0162] Embodiment 6~7 modified beet pectin (modified product 6~7)
[0163] Beet pectin (raw material) was mixed in ion-exchanged water at the ratios shown in Table 1 using a kitchen mixer KSM5. After filling this in an eggplant-shaped flask, it heat-processed under reduced pressure (700hPa) using the rotary evaporator system N-1000V (made by Tokyo Rikaki Co., Ltd., the same applies hereinafter). The heating temperature is set at 80° C., and the heating time is set at 5 to 8 hours. After the heat treatment, it was freeze-dried using a freeze-drying device FDU-1100, and pulverized in a mortar to obtain powdery modified sugar beet pectin (modified products 6 to 7).
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