Processing method of low-temperature instant soft gel agar

A processing method and instant technology, which is applied in the field of food processing, can solve the problems that the effect of sugar and agar may not be sufficient, the gel strength is not easy to control, and the scope of use is limited, so as to improve the solubility of agar, ensure the characteristics of soft gel, and avoid damage Effect

Inactive Publication Date: 2018-02-09
FUJIAN AGRI & FORESTRY UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, there are two main methods for producing low-temperature instant agar. One is to add a certain amount of sugar to the agar powder, and then undergo physical modification by means of ultra-high pressure homogenization or static ultra-high pressure. The method is simple, but the disadvantage lies in the effect of sugar and agar Not necessarily sufficient, due to the lack of a process for separating unbound sugar, the gel strength of the product is not easy to control, and the existence of free sugar also limits the scope of use of the product
Another method is to modify the agar by screw extrusion, which is to adjust the humidity of the agar with water and pass through a screw extruder at a certain temperature and speed to improve the solubility of the agar, but the gel strength is still relatively high.

Method used

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  • Processing method of low-temperature instant soft gel agar

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] (1) Humidity adjustment and water balance: put agar powder in a mixer, spray atomized water on it, and stir while spraying water until the quality of water and material is 1:1, and place it in an airtight container for 2.5 hours. The agar component fully absorbs and balances water;

[0025] (2) Screw extrusion: use a twin-screw extruder to extrude the humidity-adjusted agar powder, and the temperatures of the four heating zones from the inlet to the outlet are: the temperature in zone I is 30 °C, and the temperature in zone II is 50 °C , the temperature in Zone III is 70°C, the temperature in Zone IV is 90°C, and the rotation speed of the screw is 70rpm;

[0026] (3) Flour making: cut the rubber strip extruded by the screw into 5 mm long colloidal particles, dry with hot air at 40 ℃ for 24 h, and pass through a 80-mesh sieve after crushing, and the sieved product is pretreated agar powder;

[0027] (4) Alkali treatment: Disperse the pretreated agar powder in a 75wt% et...

Embodiment 2

[0033] (1) Humidity adjustment and water balance: put agar powder in a mixer, spray atomized water on it, and stir while spraying water until the quality of water and material is 1:3, and place it in an airtight container for 2 hours to make the agar Fully absorb and balance moisture;

[0034] (2) Screw extrusion: Use a twin-screw extruder to extrude the humidity-adjusted agar powder. The temperatures of the four heating zones from the inlet to the outlet are: the temperature in zone I is 40°C, and the temperature in zone II is 60°C. , the temperature in zone III is 80°C, the temperature in zone IV is 100°C, and the rotation speed of the screw is 90rpm;

[0035] (3) Flour making: Cut the rubber strips extruded by the screw into 3 mm long colloidal particles, dry them with hot air at 40 °C for 24 h, and pass through a 80-mesh sieve after crushing, and the sieved product is pretreated agar powder;

[0036] (4) Alkali treatment: Disperse the pretreated agar powder in a 60wt% eth...

Embodiment 3

[0042] (1) Humidity adjustment and water balance: put agar powder in a mixer, spray atomized water on it, and stir while spraying water until the quality of water and material is 1:5, and place it in an airtight container for 1 hour to make the agar Fully absorb and balance moisture;

[0043] (2) Screw extrusion: Use a twin-screw extruder to extrude the humidity-adjusted agar powder. The temperatures of the four heating zones from the inlet to the outlet are: 50°C for zone I and 70°C for zone II , the temperature in Zone III is 90°C, the temperature in Zone IV is 120°C, and the rotational speed of the screw is 120rpm;

[0044] (3) Flour making: Cut the rubber strips extruded by the screw into 2mm-long rubber particles, dry them with hot air at 40°C for 24 hours, and pass through a 80-mesh sieve after crushing, and the under-sieve is pretreated agar powder;

[0045] (4) Alkali treatment: Disperse the pretreated agar powder in a 50wt% ethanol solution with a mass ratio of 1:10,...

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Abstract

The invention discloses a processing method of low-temperature instant soft gel agar and belongs to the field of food processing. Agar powder is used as a raw material, and the low-temperature instantsoft gel agar is obtained through agar powder humidity regulation and moisture balance, screw extrusion, powder making, alkali treatment, carboxymethylation reaction, neutralization, washing, dryingand smashing. The process conditions are mild, the technical method is simpler, the prepared modified agar is low in dissolution temperature, short in time and good in soft gel performance, the low-temperature instant soft gel agar can be dissolved at the temperature of 52-60 DEG C, the dissolution time is 2-3 minutes, and the gel strength is up to 100-325 g / cm<2>. The processing method is reasonable technologically, wide in product application range and good in expected economic and social benefits.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a processing method of low-temperature instant soft gel agar. Background technique [0002] Agar, also known as agar, is mainly obtained from the genus Gracilaria ( Gracilaria ), Geliflower ( Gelidium ) and other water-soluble polysaccharides extracted from red algae, composed of galactose and galactose derivatives. Agar is usually colorless and odorless. It can absorb water and swell but cannot dissolve under cold water conditions. It can be dissolved in hot water at about 95°C, and it can turn into a gel after cooling. Agar has been widely used in many aspects such as food industry, daily chemical industry and medicine because of its good gelation and gel stability. [0003] Low-temperature instant soft gel agar has good properties of thickening, gelling, suspending and improving taste, and has an excellent function of supplementing dietary fiber, especially due t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C08B37/12
CPCC08B37/0039
Inventor 安凤平刘晓婷宋洪波何洪万成
Owner FUJIAN AGRI & FORESTRY UNIV
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