Method for degrading konjac gum and preparing kappa-carrageenan compound colloid

A technology of konjac gum and carrageenan, used in food preparation, application, food science, etc., can solve the problems of low colloidal transparency and long heating time, and achieve the effect of not easy to bubble and high transparency

Inactive Publication Date: 2012-10-10
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0004] At present, the compounding of κ-carrageenan and konjac gum has been widely used in the food and food additive industries, but the heating time required to form this compound colloid with

Method used

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  • Method for degrading konjac gum and preparing kappa-carrageenan compound colloid

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] Use β-mannosidase to enzymatically hydrolyze konjac gum. At a temperature of 55°C, the mass fraction of konjac gum is 12% (prepared with deionized water), the amount of enzyme added is 3.5U / g, and the enzymatic hydrolysis time is 90min. The resulting degraded konjac gum The viscosity is 2010mpa·s.

[0014] The degraded konjac gum and κ-carrageenan were heated at 75° C. for 20 min with constant stirring, and then the gel was cooled at room temperature for 12 h. The ratio of konjac gum and κ-carrageenan was 4:6, and the total gum concentration was 1.5%. The gel strength of the compound colloid was determined to be 3214.7g at this time.

Embodiment 2

[0016] Use β-mannosidase to enzymatically hydrolyze konjac gum. At a temperature of 55°C, the mass fraction of konjac gum is 12% (prepared with deionized water), the amount of enzyme added is 3.5U / g, and the enzymatic hydrolysis time is 90min. The resulting degraded konjac gum The viscosity is 2010mpa·s.

[0017] The degraded konjac gum and κ-carrageenan were heated at 75° C. for 20 min with constant stirring, and then the gel was cooled at room temperature for 12 h. The ratio of konjac gum and κ-carrageenan was 4:6, and the total gum concentration was 1.0%. The gel strength of the compound colloid was determined to be 1120.8g at this time.

Embodiment 3

[0019] Use β-mannosidase to enzymatically hydrolyze konjac gum. At a temperature of 55°C, the mass fraction of konjac gum is 12% (prepared with deionized water), the amount of enzyme added is 5.5U / g, and the enzymolysis time is 120min, the resulting degraded konjac gum The viscosity is 1060mpa·s.

[0020] The degraded konjac gum and κ-carrageenan were heated at 75° C. for 20 min with constant stirring, and then the gel was cooled at room temperature for 12 h. The ratio of konjac gum and κ-carrageenan was 4:6, and the total gum concentration was 1.5%. The gel strength of the compound colloid was determined to be 3175.8g at this time.

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Abstract

The invention provides a method for degrading konjac gum and preparing kappa-carrageenan compound colloid. The method comprises the steps of first applying an enzymic method to degrade the konjac gum to the low extent into products of different viscosity grades, then respectively heating and mixing the products and kappa-carrageenan according to proportion and cooling gel to prepare the compound colloid. The shortcomings that traditional konjac gum and the kappa-carrageenan compound colloid require long heating time, air bubbles are easily agglutinated inside the colloid and the transparency is poor are overcome while the gel strength is ensured through the compound colloid, and the method for degrading the konjac gum and preparing the kappa-carrageenan compound colloid has strong application value in the field of food additives.

Description

Technical field: [0001] The invention belongs to the field of deep processing of agricultural by-products. The invention relates to a preparation method of a compound food colloid, in particular to the preparation of a low-degradation konjac gum and kappa-carrageenan compound colloid. Background technique: [0002] The active ingredient of konjac is konjac glucomannan (Konjac Glucomannan, referred to as KGM), the molecular weight of konjac glucomannan is 200,000-2,000,000, and the viscosity of industrially produced products can reach 20,000mpa·s. One of the highest viscosity edible gums; The most widely used hydrocolloids are κ (kappa), ι (iota), and λ (lambda) in industrial production and use. [0003] Through the synergistic effect between colloids, compound food glue can make up for the defects of single food glue and play a complementary and synergistic role. At present, more and more compound colloids are used in research and application at home and abroad. κ-carrage...

Claims

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Application Information

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IPC IPC(8): A23L1/05A23L1/0528A23L1/0532A23L29/20A23L29/244A23L29/256
Inventor 王洪新贺雪姣马朝阳黄林青林玉惠
Owner JIANGNAN UNIV
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