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A method of slowing down the speed of konjac gel

A technology of gelation speed and konjac, which is applied in the field of konjac processing, can solve the problems of prolonging the injection molding time, lowering the gel temperature, and not being able to use food, so as to prolong the gelation time, slow down the gelation speed, and facilitate injection molding processing Effect

Active Publication Date: 2020-06-16
湖北一致嘉纤生物科技有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

Some bionic foods with special shapes will have an injection molding process in the production process. Since konjac gum is a viscous semi-fluid, the flow speed is relatively slow, so the injection molding time will be prolonged. If the gel speed is faster, it will Lead to gel before molding, affect the molding effect, and easily block the pipeline
[0003] At present, the methods or processes that can delay the gel speed mainly include: 1. Add borax to the sol, but borax will affect the texture of the gel, and it is toxic and cannot be used for food
2. Simply lower the pH, but according to the literature "Research on the Stability of Konjac Glucomannan Gel by Different Factors", low pH will lead to poor texture and stability of the gel, affecting the shape and taste of the product
3. Reduce the gel temperature. According to the literature "Influence of Physical and Chemical Factors on Konjac Gel Strength", low temperature will lead to poor gel texture and is not conducive to production. If the gel is heated again after injection molding, it will easily deform the product
At present, most of the modification of konjac glucomannan is to deacetylate it. The degree of deacetylation process under traditional alkaline conditions is uncontrollable, and it will produce a large amount of industrial wastewater and pollute the environment; patent CN200810027867 uses mechanochemical methods to remove The acetyl group of konjac glucomannan, the disadvantage of this method is that the alkaline modifier cannot be separated from the konjac glucomannan, which will cause the konjac flour to lose viscosity after a long time; other deacetylation methods, the literature "Konjac glucomannan Discussion on non-traditional methods of deacetylation of sugar” mentions the use of biological enzymes to deacetylate, the process is more complicated, and the yield is low
[0004] With the rapid development of konjac gel food industrialization and the diverse product demands of the market, the traditional konjac gel food processing technology is difficult to meet the technical requirements of injection molding

Method used

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  • A method of slowing down the speed of konjac gel

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Effect test

Embodiment 1

[0032] 1) Take 100g of konjac flour, add 400g of alcohol to it, stir and heat to above 40°C and keep it warm for 20 minutes, then add deacetylation agent, the deacetylation agent is 4 parts by weight of sodium tripolyphosphate, 5 parts of disodium hydrogen phosphate, Prepared by adding 1 part of sodium dihydrogen phosphate and 2 parts of trisodium phosphate with water; make the pH 7.5~9 for deacetylation reaction for 60 minutes, after the reaction is completed, adjust the pH to neutral; filter out the alcohol and dry it in vacuum to The moisture content of powder is 7wt%;

[0033] 2) Add the treated konjac powder into room temperature water 25 times its mass while stirring; then heat to 65~80°C and keep it warm for 30 minutes. After it is fully swollen, add gelling agent and mix evenly. 1 part of raw material D-sodium ascorbate by weight, 6 parts of sodium hexametaphosphate, 3 parts of sodium tripolyphosphate, 7 parts of sodium carbonate, 3 parts of sodium dihydrogen phosphate...

Embodiment 2

[0036] 1) Take 100g of konjac flour, add 600g of alcohol to it, stir and heat to above 40°C and keep it warm for 30 minutes, then add a deacetylating agent with a concentration of 3wt%, and the deacetylating agent uses sodium hexametaphosphate and dihydrogen phosphate Prepared by dissolving sodium in water; deacetylating the pH at 7.5-9 for 70 minutes, adjusting the pH to neutral after the reaction; filtering out the alcohol, and drying in vacuum until the moisture content of the powder is 10wt%;

[0037] 2) Add the treated konjac powder into normal temperature water with 40 times its mass while stirring; then heat it to 65~80°C and keep it warm for 60 minutes. After it is fully swollen, add gel agent D with a concentration of 10% - Sodium erythorbate is mixed evenly so that the pH is 8.5~10, and finally poured into the mold, and the konjac gel is formed by using the residual temperature;

[0038] Through the above operations, the purpose of slowing down the konjac gel speed c...

Embodiment 3

[0040] 1) Take 100g of konjac flour, add 500g of alcohol to it, stir and heat to above 40°C and keep it warm for 30 minutes, then add a deacetylation agent with a concentration of 3wt%, and the deacetylation agent uses sodium tripolyphosphate and dihydrogen phosphate Prepared by dissolving sodium in water; deacetylating the pH at 7.5-9 for 80 minutes, adjusting the pH to neutral after the reaction; filtering out the alcohol and vacuum drying until the moisture content of the powder is 8wt%;

[0041] 2) Add the treated konjac powder into normal temperature water with 40 times its mass while stirring; then heat to 65~80°C and keep it warm for 40 minutes. After it is fully swollen, add 10% gelling agent carbonate Mix sodium and D-sodium erythorbate evenly so that the pH is 8.5~10, and finally pour it into the mold, and use the residual temperature to form the konjac gel;

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Abstract

The invention discloses a method for reducing the gelation speed of konjac. The method comprises the following steps: firstly, adding alcohol into konjaku flour, adding a deacetylate agent, enabling the pH value to reach 7.5 to 9, carrying out a deacetylation reaction and adjusting the pH value to be neutral after reaction, and filtering and then drying filter residue; secondly, adding the powderobtained in the first step into water in a stirring state, heating to enable the powder to sufficiently swell, adding gel, uniformly mixing and enabling the pH value to reach 8.5 to 10; and finally, injecting into a mold and enabling the konjac to be subjected to gel moulding by utilizing residual temperature. By adopting the operation, the aim of reducing the gelation speed of the konjac can be achieved, compound phosphate is used as the deacetylation agent to carry out limited deacetylation modification on the konjac powder, and the deacetylation reaction of the konjac powder is mild and controllable in a low pH environment; by using compound alkali as the gel, the gelation is performed in the alkaline environment of coexistence of D-sodium erythorbate, sodium carbonate and phosphate, sothat the gelation speed is reduced, the gelation strength is not significantly affected and the gelation time is prolonged, and the gelation strength of a product is not significantly reduced.

Description

technical field [0001] The invention belongs to the technical field of konjac processing, and in particular relates to a method for slowing down the gelation speed of konjac. Background technique [0002] In recent years, in order to meet the needs of consumers, many countries have developed many bionic foods that are rich in nutrition, convenient to eat, high in quality and low in price. Konjac glucomannan can form a stable and thermally irreversible network structure after deacetylation, which is a good base material for processing biomimetic food. Some bionic foods with special shapes will have an injection molding process in the production process. Since konjac gum is a viscous semi-fluid, the flow speed is relatively slow, so the injection molding time will be prolonged. If the gel speed is faster, it will It will lead to gel before molding, affect the molding effect, and easily block the pipeline. [0003] At present, the methods or processes that can delay the gel s...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C08J3/075C08L5/02C08K13/02C08K3/26C08K5/1535C08K3/32C08B37/02
Inventor 吴平苟春鹏范春相余春磊谈艳艳
Owner 湖北一致嘉纤生物科技有限公司
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