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Preparation method of composite nano-carrageenan for food processing

A technology of food processing and carrageenan, applied in food preservation, application, food science, etc., can solve problems such as insolubility, achieve the effect of promoting gel strength, enhancing gel effect, and reducing syneresis

Inactive Publication Date: 2019-02-22
XUZHOU COLLEGE OF INDAL TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In cold water, carrageenan and sodium salt of carrageenan can also be dissolved, but potassium and calcium salts of carrageenan can only absorb water and swell but cannot dissolve

Method used

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  • Preparation method of composite nano-carrageenan for food processing
  • Preparation method of composite nano-carrageenan for food processing

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Embodiment 1

[0012] The preparation method of the composite nano-carrageenan is as follows: the soybean protein isolate solution with a mass concentration of 8% is mixed with the yeast-β-glucan solution according to the molar ratio of 1:3, stirred and mixed evenly, and the pH value of the solution is adjusted to 8.0 after the solution is evenly mixed or so, the solution was then freeze-dried. The freeze-dried solid powder is weighed, then placed in a beaker and placed in a closed container with KBr saturated solution (the relative humidity in the container is 80%), and after carrying out Maillard reaction at 60°C for 10 hours, soybean protein isolate is obtained - dextran covalent complex,

[0013] Soybean protein isolate-glucan covalent complex is dissolved with deionized water, then add nano-calcium, the mass ratio of nano-calcium and soybean protein isolate is 1: 5, after the solution is mixed evenly, adjust the pH of the mixed solution with NaOH to 8 to form a nanometer calcium-isolat...

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Abstract

The invention relates to a preparation method of composite nano carrageenan for food processing. The preparation method comprises the following steps: mixing a soybean isolate protein solution with amass concentration of 8% and a yeast-beta-glucan solution according to a certain ratio, carrying out a Maillard reaction to obtain a soybean isolate protein-glucan covalent compound, adding nano calcium, adjusting the pH value of the mixed solution to 8 by using NaOH to form a nano calcium-soybean isolate protein-glucan nano compound solution, carrying out vacuum drying to obtain dry powder, mixing the dry powder and K-type carrageenan with water to form a dispersion liquid, and carrying out drying to obtain the composite nano carrageenan. According to the invention, nano calcium particles areloaded in a framework structure of the modified K-type carrageenan, so that firstly, calcium ions can promote the gel strength of the carrageenan, and secondly the nano calcium and the soybean isolate protein form a three-dimensional model with a composite structure. The effect of the carrageenan gel is enhanced through a polysaccharide chain structure of the yeast-beta-glucan, and a dewatering and shrinking phenomenon of a colloid at a low temperature is greatly reduced.

Description

technical field [0001] The invention relates to a preparation method of composite nano carrageenan for food processing. technical background [0002] With the continuous development of society and the continuous improvement of people's living standards, people pay more and more attention to dietary health. Sausage has a long history and has been preserved to this day. As the frozen food that the public needs, it has become the choice of more people. With the development of science and technology, Most foods also use quality improvers, and carrageenan is a common food additive. [0003] The domestic commonly used carrageenan is K-type carrageenan. Carrageenan has good solubility, all types of carrageenan can be dissolved in hot water. In cold water, carrageenan and sodium salt of carrageenan can also dissolve, but potassium and calcium salts of carrageenan can only absorb water and swell but cannot dissolve. The gel formed by carrageenan is thermally reversible, that is, i...

Claims

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Application Information

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IPC IPC(8): A23L3/20
CPCA23L3/20
Inventor 芮怀瑾孙婷婷
Owner XUZHOU COLLEGE OF INDAL TECH
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