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Method for preparing low temperature instant agar

An agar, instant technology, applied in the field of food engineering, can solve problems such as affecting product quality

Inactive Publication Date: 2016-11-16
HEBEI BROS ILONG FOOD TECH LLC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This instant agar contains co-solvent ingredients, which may affect the quality of the product for practical application

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0025] A preparation method for low-temperature instant agar, comprising the following steps:

[0026] A. Fully disperse agar powder and co-solvent in water under stirring conditions, boil to dissolve completely to form a mixed solution. Wherein the addition amount of agar is 2-6% of water quality, the addition amount of solubilizer is 10-50% of agar quality, and solubilizer is salt or sugar, and described salt is potassium salt, sodium salt or phosphate , the carbohydrate is glucose, sucrose or dextrin.

[0027] B. The mixed solution is modified by a high-pressure homogenizer, the homogenization pressure is 50-100 MPa, and the material is circulated twice to obtain the modified mixed solution.

[0028] C. Dry the modified mixed solution through drying equipment to obtain solid particles. The drying equipment is preferably an atmospheric pressure double-drum dryer. The heating medium of the atmospheric pressure double-drum dryer is saturated water vapor, and the heating tempe...

Embodiment 1

[0033] A, take by weighing 500g of agar powder, 50g of glucose, add in 16kg of water, boil to make it dissolve completely;

[0034] B. Add the above mixed solution into a high-pressure homogenizer, adjust the homogenization pressure to 70MPa, and circulate the material twice;

[0035] C. Send the homogenized mixed solution into a double-drum dryer, the parameters of which are: steam heating temperature 130°C, drum speed 4r / min; pulverize and sieve, the particle size is 80 mesh;

[0036] D. Dissolve the above powder in cold water at 20°C, and the mass of the powder is 3% of the mass of the cold water; then import it into a centrifuge and centrifuge at 3000r / min for 15min;

[0037] E. Send the centrifuged precipitate into a fluidized bed for drying, adjust the temperature of the hot air in the fluidized bed to 60°C, and dry for 2 hours; crush and sieve, the particle size is 100-120 mesh.

[0038] The dissolution temperature of the agar obtained by the above scheme is 68°C, and ...

Embodiment 2

[0040] A. Weigh 1kg of agar powder and 200g of dextrin, add it to 25kg of water, and boil to dissolve it completely;

[0041] B. Add the above mixed solution into a high-pressure homogenizer, adjust the homogenization pressure to 80MPa, and circulate the material twice;

[0042] C. Send the homogenized mixed solution into a double-drum dryer, the parameters of which are: steam heating temperature 130°C, drum rotation speed 5r / min; pulverize and sieve, the particle size is 80 mesh;

[0043] D. Dissolve the above powder in cold water at 20°C, the mass of the powder is 2.5% of the mass of the cold water; then import it into a centrifuge and centrifuge at 4000r / min for 15min;

[0044] E. Send the centrifuged precipitate into a fluidized bed for drying, adjust the temperature of the hot air in the fluidized bed to 65°C, and dry for 1.5 hours; crush and sieve, the particle size is 100-120 mesh.

[0045] The dissolution temperature of the agar obtained by the above scheme is 65°C, a...

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PUM

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Abstract

The invention discloses a method for preparing a low temperature instant agar, and belongs to the field of food engineering. The method is as below: fully dispersing an agar powder and a cosolvent in water under stirring, boiling to dissolve completely, modifying the dissolved agar and cosolvent mixed solution by a high pressure homogenizer, drying by drum drying equipment, crushing, then dissolving in cold water, centrifuging to remove the cosolvent in the supernatant; and finally drying and grinding a precipitate by a fluidized bed to obtain the low temperature instant agar.

Description

technical field [0001] The invention relates to a preparation method of low-temperature instant agar, belonging to the technical field of food engineering. Background technique [0002] Agar is a polysaccharide extracted from red algae. It has significant advantages in thickening, stability, shape retention, gelling, film forming, etc. It is widely used in food, health products, biochemistry and field of microbiology. In the field of food, agar is recognized as a safe food additive. The Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO) classify the ADI value of agar as the A1 group with the highest safety level, that is, there is no limit to its daily intake; in the United States, agar is also listed as GRAS by the FDA Among them, the products are generally recognized as safe, and are included in the "United States Pharmacopoeia" and "Food Chemicals Pharmacopoeia" as food additives. Therefore agar is an indispensable foo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L29/256A23L33/16A23L33/125
Inventor 董晓吕广杨晓光
Owner HEBEI BROS ILONG FOOD TECH LLC
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