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Preparation method of carrageenan with low gel strength

A carrageenan and low-gel technology, applied in dairy products, milk preparations, applications, etc., can solve the problems of reduced gel strength, unfavorable gel strength gradient carrageenan products, unfavorable carrageenan products, etc., to reduce risks , euprotein protection and fat control effect, the effect of improving applicability and safety

Inactive Publication Date: 2019-07-05
HEBEI BROS ILONG FOOD TECH LLC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, ordinary κ-type carrageenan has higher gel strength and lower sulfate content, and its binding effect with protein is not as good as that of iota-type carrageenan. It mainly controls the floating of fat through its own gel, and its effect is worse than the latter. However, gelation is easy to occur, and there is a great risk of gelation when applied to liquid dairy products; iota carrageenan has weaker gelatinity and higher sulfate ester group content, and can be better combined with casein, However, due to weak gelation, its fat control effect is average
[0004] The κ-type carrageenan obtained by acid hydrolysis not only reduces the gel strength, but also reduces the content of sulfate ester groups. When it is applied in neutral liquid milk, although the risk of product gelation is reduced, due to the reduced ability to bind to proteins, Therefore, the control effect of fat floating is also reduced.
And because the gel strength of κ-type carrageenan is very high, simply compounding κ-type carrageenan and ι-type carrageenan, the adjustable dosage range of κ-type carrageenan is very narrow, which is not conducive to obtaining the carrageenan with target gel strength products, and is not conducive to obtaining a series of carrageenan products with gel strength gradients

Method used

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  • Preparation method of carrageenan with low gel strength

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] The preparation method also includes the following steps:

[0026] A. Weigh 50g of κ-type carrageenan, add it to 2kg of water, stir, then heat it in a water bath to 75°C to dissolve it completely, and obtain a material solution 1;

[0027] B. Adjust the pH of feed liquid 1 to 4.0 with 3mol / L hydrochloric acid solution, heat it to 65°C in a constant temperature water bath, and keep it warm for 3 hours to obtain κ-type carrageenan feed liquid 2 after acid degradation;

[0028] C, the κ-type carrageenan material liquid after acid degradation is neutralized to pH 8.0 with 3mol / L sodium hydroxide solution, avoids the ι-type carrageenan from being degraded, then adds 37.5g ι-type carrageenan to it while stirring , heated in a water bath to 75°C to dissolve completely, and obtain material liquid 3;

[0029] D. Use a homogenizer to homogenize the material liquid 3 at 20MPa once to obtain the material liquid 4;

[0030] E. Add 1.2kg of absolute ethanol to extract the glue whil...

Embodiment 2

[0034] The preparation method also includes the following steps:

[0035] A. Weigh 30g of κ-type carrageenan, add it to 1kg of water, heat it in a water bath to 75°C to dissolve it completely, and obtain material liquid 1;

[0036] B. Adjust the pH of feed liquid 1 to 3.5 with 3mol / L hydrochloric acid solution, heat it to 60°C in a constant temperature water bath, and keep it warm for 1 hour to obtain κ-type carrageenan feed liquid 2 after acid degradation;

[0037] C. Neutralize the feed liquid 2 with 3mol / L sodium hydroxide solution to a pH of 8.0, then add 30g of ι-type carrageenan to it while stirring, and heat it to 75°C in a water bath to completely dissolve it to obtain the feed liquid 3;

[0038] D, the material liquid three is homogenized once at 25MPa with a homogenizer to obtain the material liquid four;

[0039] E, adding 0.80kg of absolute ethanol while stirring in the feed liquid 4 to extract the glue, and then use a 200 mesh filter cloth to squeeze and filter t...

Embodiment 3

[0043] The preparation method also includes the following steps:

[0044] A. Weigh 100g of κ-type carrageenan, add it to 2kg of water, heat it in a water bath to 75°C to dissolve it completely, and obtain material liquid 1;

[0045] B. Adjust the pH of feed liquid 1 to 3.7 with 3mol / L hydrochloric acid solution, heat it to 60°C in a constant temperature water bath, and keep it warm for 2.5 hours to obtain κ-type carrageenan feed liquid 2 after acid degradation;

[0046] C. Neutralize the feed liquid 2 with 3mol / L sodium hydroxide solution to a pH of 8.0, then add 50 g of ι-type carrageenan to it while stirring, and heat it in a water bath to 75° C. to completely dissolve it to obtain the feed liquid 3;

[0047] D. Homogenize feed liquid 3 once at 30MPa with a homogenizer to obtain feed liquid 4;

[0048] E. Add 1.5kg of absolute ethanol while stirring in the feed solution 4 to extract the glue, and then use a 200-mesh filter cloth to squeeze and filter to remove moisture, to ...

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Abstract

The invention relates to a preparation method of carrageenan with low gel strength, and belongs to the technical field of food engineering. The method includes the steps: throwing kappa-type carrageenan into water, stirring the kappa-type carrageenan and the water, dispersing the kappa-type refined carrageenan into the water, performing water-bath heating and completely dissolving the kappa-type carrageenan in the water to form first feed liquid; adjusting the pH (potential of hydrogen) value of the first feed liquid to be acid by the aid of acid liquid, performing water-bath heating and thenpreserving heat to obtain second feed liquid; adjusting the pH value of the second feed liquid to be neutral or weakly alkaline by the aid of alkali liquid, adding iota-type carrageenan into the second feed liquid, performing water-bath heating and completely dissolving the iota-type carrageenan to obtain third feed liquid; extracting gel liquid after homogenization and drying and crushing the gelliquid to obtain the carrageenan with the low gel strength. The gel strength of the carrageenan is reduced, sulphate content is high, and the carrageenan is strong in protein binding capacity, is applied to neutral liquid dairy products and has good protein protection and oil spill control effects.

Description

technical field [0001] The invention belongs to the technical field of food engineering, and relates to a method for preparing carrageenan, in particular to a method for preparing carrageenan with low gel strength. Background technique [0002] Carrageenan, also known as carrageenan, staghorn alginate, and Irish carrageenan, is a polysaccharide colloid extracted from carrageen, Eucheuma, firella and sand vegetable of the Rhodophyceae family. It is a kind of linear, containing sulfuric acid. Polymer curdlan with ester groups, commercially based on the sulfate group (O-SO 3 -) content divides carrageenan into κ type, ι type and λ type, among which κ type is the most widely used due to its better gel properties. The gel performance of carrageenan is mainly related to its chemical composition, structure and molecular size. The gel strength and solution viscosity of small molecule carrageenan are lower than those of large molecule carrageenan. The main application of carrageena...

Claims

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Application Information

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IPC IPC(8): A23C9/154C08B37/00
CPCA23C9/1544C08B37/0042
Inventor 赵林松董晓吕广
Owner HEBEI BROS ILONG FOOD TECH LLC