Iota type carrageenan and Kappa type carrageenan mixed gel and preparation method thereof

Abstract

The invention belongs to the technical field of colloidal gel, and relates to carrageenan gel, in particular to Iota type carrageenan and Kappa type carrageenan mixed gel and a preparation method thereof. The invention discloses the Iota type carrageenan and Kappa type carrageenan mixed gel and the preparation method thereof. The Iota type carrageenan and Kappa type carrageenan mixed gel specially consists of the following components in parts by mass: 3-6 parts of Iota type carrageenan, 2-4 parts of Kappa type carrageenan, 1-2 parts of alanine, and 1000 parts of water. The preparation method comprises the following steps: performing swelling at normal temperature, performing heating swelling, performing heating blending and cooling the gel. According to the Iota type carrageenan and Kappa type carrageenan mixed gel disclosed by the invention, a low concentration carrageenan mixture of 0.5%-1.0% can form gel, and the prepared gel is high in transparency, moderate in hardness, elastic, not liable to dehydration, high in gel strength and good in storing stability at normal temperature. The method is simple in steps, convenient to operate, time-saving and labor-saving.

Description

technical field [0001] The invention belongs to the technical field of colloid gel, and relates to a carrageenan gel, in particular to a gel of a mixture of Iota type carrageenan and Kappa type carrageenan and a preparation method thereof. Background technique [0002] In the food industry, carrageenan can be used as a gelling agent in various foods such as fudge, jelly, ham sausage, bionic food, jam, etc. Three types of carrageenan, Kappa type, Iota type and Lambda type, are mainly used in commercialization. Lambda type cannot form gel, Kappa type and Iota type carrageenan can form thermoreversible gel, and the output is larger than Lambda type carrageenan, making it have wider application value in industries such as food. [0003] The basic skeleton of carrageenan is composed of 1,3-α-D-galactopyranose and 1,4-β-D-galactopyranose, and Iota-type carrageenan is in C(4) and 3 of D-galactose , C(2) of 6-anhydro L-galactose each contains a sulfuric acid group, which is a rando...

AI Technical Summary

Problems solved by technology

However, the carrageenan mixture in this patented technology does not form a gel, but forms a film under the action of a plasticizer

[0005] Patent No. ZL200610138780.1 discloses "a gel for breeding ants and its preparation method". The patent uses 1-2 parts of Kappa type carrageenan, 0.5-1.0 parts ~0.02 parts of preservatives and 100 parts of drinking water are prepared into a gel. The gel made by this patent is moderately soft and hard, full of elasticity and not easy to dehydrate, which overcomes the respective shortcomings of Iota-type carrageenan and Kappa-type carrageenan when forming gels , but the concentration of carrageenan required to make the gel is relatively large, and contains a large amount of sugar, and the cost is relatively high

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