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

A technology of mixing gel and carrageenan, applied in food science and other directions, can solve the problems of high cost and high concentration of carrageenan, and achieve the effects of convenient operation, high transparency and elasticity

Active Publication Date: 2016-07-20
DALIAN POLYTECHNIC UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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

Method used

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

Examples

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Comparison scheme
Effect test

Embodiment 1

[0025] A kind of preparation method of the gel of Iota type carrageenan and Kappa type carrageenan mixture, it is characterized in that operating steps are as follows:

[0026] S1, swelling at room temperature: add 0.4 g of Iota-type carrageenan and 0.4 g of Kappa-type carrageenan into 100 g of water, stir with a stirrer for 10 minutes at a stirring rate of 1200 rpm, and place at room temperature for 16 hours to obtain a mixed carrageenan swelling solution;

[0027] S2. Heating swelling: heat the mixed carrageenan swelling solution obtained in step S1 while stirring at a heating rate of 10°C / min, heat to 95°C, stir at a rate of 1200rpm, and stir at a constant temperature for 20min to obtain a mixed carrageenan sol;

[0028] S3, heating and blending: add 0.1g of alanine to the mixed carrageenan swelling solution obtained in step S2, stir while heating, keep the temperature at 95°C, stir at a rate of 1200rpm, and stir at a constant temperature for 15min to obtain a mixed carragee...

Embodiment 2

[0032] A kind of preparation method of the gel of Iota type carrageenan and Kappa type carrageenan mixture, it is characterized in that operating steps are as follows:

[0033] S1. Normal temperature swelling: add 0.5g Iota type carrageenan and 0.3g Kappa type carrageenan to 100g water, stir with a stirrer for 10min at a stirring rate of 1000rpm, and place it at room temperature for 12h to obtain a mixed carrageenan swelling solution;

[0034] S2. Heating swelling: heat the mixed carrageenan swelling solution obtained in step S1 while stirring at a heating rate of 15°C / min, heat to 97°C, stir at a rate of 1000rpm, and stir at a constant temperature for 20min to obtain a mixed carrageenan sol;

[0035] S3. Heating and blending: Add 0.2g of alanine to the mixed carrageenan swelling liquid obtained in step S2, stir while heating, keep the temperature at 97°C, stir at a rate of 1000rpm, and stir at a constant temperature for 18min to obtain a mixed carrageenan gel liquid;

[0036...

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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...

Claims

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Application Information

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IPC IPC(8): C08J3/075C08L5/00C08K5/17A23L29/256
CPCC08J3/075C08J2305/00C08J2405/00C08L5/00C08L2205/025C08K5/17
Inventor 温成荣高学秀郭意明丛爽宋爽启航陈鑫张倩
Owner DALIAN POLYTECHNIC UNIVERSITY
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