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Mixed gel and preparation method thereof

A technology of mixing gel and mixed liquid, applied in the field of food chemistry, can solve the problems of non-degradation, easy water separation, poor elasticity, etc., and achieves the effects of convenient operation, simple steps, and improved water holding capacity

Inactive Publication Date: 2019-06-21
常乐
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Aiming at the problems existing in the prior art, the present invention provides a mixed gel and its preparation method, which effectively solves the problems of poor elasticity, easy water separation, toxicity and non-degradable

Method used

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  • Mixed gel and preparation method thereof

Examples

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Effect test

Embodiment example 1

[0023] All substances are recorded by mass fraction. Take two clean conical flasks, add a certain amount of ultrapure water and 4.5% glycerin to the first conical flask, and pour 2.5% agar and 2.5% carrageenan in sequence In the first conical flask; add a certain amount of ultrapure water and 4.5% glycerin to the second conical flask, and add 30% gelatin to the second conical flask; after the contents in the two conical flasks swell for about 10 hours, Sterilize the first Erlenmeyer flask at 121°C for 30 minutes, then place the first Erlenmeyer flask at 70°C and stir for 30 minutes on a magnetic stirring water bath with a speed of 1100r / min; place the second Erlenmeyer flask Heat in a water bath at 65°C for 30 minutes; wait until the temperature in the first Erlenmeyer flask and the second Erlenmeyer flask is cooled to 30°C, mix the mixture in the first Erlenmeyer flask with the solution in the second Erlenmeyer flask , Put it in a magnetic stirring water bath, set the temperat...

Embodiment example 2

[0025] All substances are recorded by mass fraction. Take two clean conical flasks, add a certain amount of ultrapure water and 6% glycerin to the first conical flask, and pour 4% agar and 4% carrageenan in sequence In the first conical flask; add a certain amount of ultrapure water and 6% glycerin to the second conical flask, and add 40% gelatin to the second conical flask; wait for the substances in the two conical flasks to swell for about 10 hours, Sterilize the first Erlenmeyer flask at 121°C for 30 minutes, then place the first Erlenmeyer flask in a magnetic stirring water bath at 90°C and 1200r / min for 30 minutes. Place the second Erlenmeyer flask at 80°C. Heat in a water bath at ℃ for 30 minutes. After a uniform gel-like solution is formed in the two conical flasks, it is cooled to 75℃. After mixing the mixture in the first conical flask with the solution in the second conical flask, put it in the set temperature of 80℃ and rotate at 1600r / min Heat and stir in a magnet...

Embodiment example 3

[0027] All substances are recorded by mass fraction. Take two clean conical flasks, add a certain amount of ultrapure water and 5% glycerin to the first conical flask, and pour 3% agar and 3% carrageenan in sequence In the first conical flask; add a certain amount of ultrapure water and 5% glycerin to the second conical flask, and add 40% gelatin to the second conical flask; wait for the contents in the two conical flasks to swell for about 10 hours, Then sterilize the first Erlenmeyer flask at 121°C for 30 minutes, then place the first Erlenmeyer flask in a magnetically stirred water bath at 85°C and 1200r / min for 30 minutes; place the second Erlenmeyer flask on Heat the water bath at 75°C for 30 minutes; wait until a uniform gel-like solution is formed in the two conical flasks and then cool to 50°C, mix the mixture in the first conical flask with the solution in the second conical flask, and then put it in In the magnetic stirring water bath, set the temperature of the magne...

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Abstract

The invention relates to the field of food chemistry, in particular to mixed gel and a preparation method thereof. The mixed gel mainly comprises, by mass, 2.5-4% of agar, 2.5%-4% of carrageenan, 30%-40% of gelatin, 9%-12% of glycerin and the balance water. The preparation method includes steps: adding agar, carrageenan and glycerin, and swelling to obtain mixed solution I; adding gelatin into water, and swelling to obtain solution II; slightly cooling the solution I and the solution II, and performing equal-mass mixing to obtain colloidal solution III; heating the solution III to form stablecolloidal mixed solution IV; pouring the solution IV into a spherical mould, and condensing naturally to obtain agar, carrageenan and gelatin mixed gel. The mixed gel has characteristics of high elasticity and less proneness to breakage while the water binding capacity is greatly increased, transparency of the gel is improved, and the water binding capacity is further increased.

Description

Technical field [0001] The invention belongs to the technical field of food chemistry, and specifically relates to a hybrid gel and a preparation method thereof. Background technique [0002] The existing gel has poor elasticity and is easy to break, the surface of the gel is easy to precipitate water and the surface is stuck, and the transparency of the gel is poor. The gel component is non-degradable, directly used in the field of food chemistry is harmful to human health and will cause environmental pollution. [0003] There is no corresponding solution in the prior art, which severely restricts the development of gels. Therefore, those skilled in the art need to provide brand-new solutions to this problem. Summary of the invention [0004] In view of the problems in the prior art, the present invention provides a hybrid gel and a preparation method thereof, which effectively solves the problems of poor elasticity, easy water separation, toxic and non-degradable problems. [0005...

Claims

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Application Information

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IPC IPC(8): A23L29/256A23L29/281A23L29/00
Inventor 常乐杨子懿
Owner 常乐
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