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Preparation method and application of low-temperature dissolving agar

A low-temperature dissolution, agar technology, applied in the application, dairy products, milk preparations and other directions, can solve the problems of agar gel strength decrease, consumption of large energy and time, agar high dissolution temperature, etc., to reduce the reduction of gel strength. , the effect of saving energy and time, and improving production efficiency

Active Publication Date: 2015-06-10
NORTHEAST AGRICULTURAL UNIVERSITY
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0003] The preparation method of Chinese patent application instant agar (Cong Fengsong, Chinese patent: CN200510112224.2, 2006-6-28) adopts adding cosolvent and dispersant to agar to improve the instant solubility of agar, and the agar dissolution temperature is reduced to 80 ℃ around, but its dissolution temperature is still high; and the amount and influence of the added co-solvent and dispersant on other ingredients in the actual production formula are unknown
[0005] Due to the high melting temperature of agar, it needs to consume a lot of energy and time in practical application, which affects the production cost and efficiency of food, and its application in food is limited
Although some modified agars have lowered the dissolution temperature, the gel strength of agars has dropped greatly, making the biggest advantage of agars no longer obvious; some agars are modified by chemical methods or by adding other substances, which increases safety. The risk of consumption, while the added substance will affect the use of other substances in the formula

Method used

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  • Preparation method and application of low-temperature dissolving agar
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  • Preparation method and application of low-temperature dissolving agar

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] Embodiment 1: the selection of homogeneous pressure:

[0038] Disperse the agar in water, the temperature of the water is 50°C, and the agar addition ratio is 3% of the water quality. Different pressures will produce different results. After high-pressure homogeneous modification, the powder is collected by spray drying. When the high-pressure homogeneous pressure is at 10Mpa, 20Mpa and 30Mpa, the agar obtained does not produce gel after cooling; when the homogeneous pressure is above 40Mpa, the agar obtained forms gel after cooling, the results are shown in figure 1 .

[0039] from figure 1 It can be seen that the strength of agar gel increases with the increase of homogeneous pressure, and reaches the maximum value when it reaches 70Mpa, and then with the increase of homogeneous pressure, the strength of agar gel does not change much. When the homogeneous pressure is 65Mpa, the gel strength is 880g / cm 2 , when the homogeneous pressure is 70Mpa, the gel strength ri...

Embodiment 2

[0042] Example 2: Transmission Electron Microscopy Assisted Determination of Homogeneous Pressure:

[0043] The state of agar in solution can be clearly observed by transmission electron microscopy, and the influence of different homogenization pressures on the state of agar in solution can be understood, providing a theoretical basis for choosing a suitable homogenization pressure.

[0044] The modified agar is in the form of spherical vesicles in the solution (without forming a gel), and some of the spheres are bonded together. This is because part of the agar in the supernatant after stirring the agar at room temperature is not completely dispersed and aggregated into a pile. ; When observing, try to find a single agar ball without other influences to take pictures.

[0045] Unprocessed agar exists in a spherical shape with a diameter of about 1600nm in the solution, and the diameter of 30Mpa homogeneous agar in the solution is 1200nm. The pressure reduces the diameter of ...

Embodiment 3

[0046] Embodiment 3: the selection of spray drying conditions:

[0047]Disperse the agar in water, the temperature of the water is 50°C, the proportion of agar added is 3% of the water quality, and the homogeneous pressure is 70Mpa. Table 1 shows the parameters of each experimental group for spray drying. According to the parameters of each experimental group in this table, spray drying experiments are carried out to determine the final conditions of spray drying.

[0048] The moisture content of the agar powder obtained by the first group (inlet air temperature 160 ℃, exhaust air temperature 80 ℃) was 11.4%, the dispersion of agar powder was not good, and the particles were finer; the second group (inlet air temperature 160 ℃, exhaust air temperature temperature 70°C) and the third group (inlet temperature 160°C, exhaust temperature 60°C), the agar powder obtained was damp, and some agar powder even stuck together and was not completely dried; because the water content of the...

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Abstract

The invention discloses a preparation method and application of low-temperature dissolving agar. The preparation method comprises the following steps: a suspension is prepared by adding powdery agar to water; the suspension is modified via high-pressure homogeneity; the agar becomes liquid via heating; low-temperature dissolving agar power is obtained via spaying and drying. The low-temperature dissolving agar can be applied to yogurt, a good substrate can be provided for the yogurt by adding a right amount of the agar, and a stable system for the transport and the storage of the yogurt is supplied. The adopted preparation method has the characteristics of simplicity and convenience in operation, easiness in control, safety, practicability and the like, and besides, the prepared agar has the characteristics of low dissolving temperature and high gelatum strength.

Description

technical field [0001] The invention relates to a preparation method and application of low-temperature dissolving agar, belonging to the technical field of food engineering. Background technique [0002] At present, agar is recognized by the US Food and Drug Administration as a food additive generally recognized as safe, and there is no limit to its addition in food. Agar has the following advantages in food applications: hard texture; strong heat resistance; stable under acidic conditions; no reaction with other ingredients in food. It is these advantages that make agar has been used in many foods, especially in foods that require firmness, good heat stability and good moisture stability. [0003] The preparation method of Chinese patent application instant agar (Cong Fengsong, Chinese patent: CN200510112224.2, 2006-6-28) adopts adding cosolvent and dispersant to agar to improve the instant solubility of agar, and the agar dissolution temperature is reduced to 80 ℃ Howev...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C08J3/12C08J3/05C08J3/00C08L5/12C08B37/12A23C9/137
Inventor 刘宁李春徐博
Owner NORTHEAST AGRICULTURAL UNIVERSITY
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