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Edible agar suspending agent and preparation method thereof

A suspending agent and agar technology, which is used in food ingredients as clouding agents, food ingredients as solubility improvers, and other directions, can solve problems such as poor coexistence and narrow temperature resistance range, achieve low cost, improve sensory quality, and compatibility. good effect

Active Publication Date: 2019-07-05
SOUTH CHINA SEA FISHERIES RES INST CHINESE ACAD OF FISHERY SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The first object of the present invention is to provide a kind of agar edible suspending agent, which solves the problem of acid resistance, narrow temperature resistance range of the suspending agent in the prior art, and poor coexistence with other components in the beverage

Method used

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  • Edible agar suspending agent and preparation method thereof
  • Edible agar suspending agent and preparation method thereof
  • Edible agar suspending agent and preparation method thereof

Examples

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Effect test

Embodiment 1

[0036] A preparation method for agar edible suspension, comprising the following steps:

[0037] Weigh 5kg of edible agar powder, add 100L of water, stir well and let it stand for about 30min, then heat and boil until completely dissolved; cool down the dissolved agar solution to about 80°C, add 10L of edible glycerin, and use a high-pressure homogenizer Homogenize once, the pressure of the high-pressure homogenizer is 18Mpa; stir the homogenized agar-glycerin-water mixed solution at 65-80°C for 2 hours; Machine homogenization once, the pressure of the high-pressure homogenizer is 18Mpa; then under the condition of keeping the mixed solution at 65-80°C, carry out drying and powdering with the spray drying method to obtain 5.5kg agar edible suspending agent, and the yield is 91.7%.

Embodiment 2

[0039] A preparation method for agar edible suspension, comprising the following steps:

[0040] Weigh 20kg of edible agar powder, add 1000L of water, stir well and let it stand for about 1 hour, then heat and boil until completely dissolved; cool the dissolved agar solution to about 70°C, add 50L of edible glycerin, and use a high-pressure homogenizer to Homogenize once, the pressure of the high-pressure homogenizer is 25Mpa; stir the homogenized agar-glycerin-water mixed solution at 65-80°C for 2 hours; Machine homogenization once, the pressure of the high-pressure homogenizer is 25Mpa; then under the condition of keeping the solution at 65-80° C., dry and powder with the spray drying method, 32 kg of agar edible suspending agent can be obtained, and the yield is 91.4%.

Embodiment 3

[0042] A preparation method for agar edible suspension, comprising the following steps:

[0043]Weigh 10kg of edible agar powder, add 1000L of water, stir well and let it stand for about 1 hour, then heat and boil until completely dissolved; cool the dissolved agar solution to about 80°C, add 50L of edible glycerin, and use a high-pressure homogenizer Homogenize once, and the pressure of the high-pressure homogenizer is 30Mpa; stir the homogenized agar-glycerin-water solution at 65-80°C for 2 hours; Quality once, the pressure of the high-pressure homogenizer is 30Mpa; then keep the solution under the condition of 65-80 ℃, dry and make powder with spray drying method, can obtain 19kg agar edible suspending agent, and the yield is 95.0%.

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Abstract

The invention provides an edible agar suspending agent. The edible agar suspending agent is prepared by drying an edible agar suspending agent mixed solution. The edible agar suspending agent mixed solution is composed of edible agar, edible glycerol, sodium carboxymethylcellulose and water. The invention also provides a preparation method of the edible agar suspending agent. The edible agar suspending agent has the advantages of transparency, stability and good compatibility with other food additives when in solution, can maintain stable physicochemical properties within relatively wide pH and temperature ranges and avoid antagonism with other food accessories; the preparation method of the edible agar suspending agent has the advantages of being high in technical operability, low in costand easy to industrialize.

Description

technical field [0001] The invention belongs to the technical field of edible additives, and in particular relates to an edible agarose suspending agent, and also relates to a preparation method of the agar gum edible suspending agent. Background technique [0002] In particle-containing beverages, such as vegetable beverages, pulp beverages, etc., it should be satisfied that the solid particles of these particles in the beverage can be uniform, suspended, and dispersed, and there will be no precipitation and stratification during the shelf life that affect the sensory quality. In order to meet its sensory requirements, one or more food suspending agents are added to granular beverages to achieve a uniform and stable suspension. [0003] Carrageenan, agar gum, seaweed gum, xanthan gum, CMC and other monomer gums or compound gums are commonly used as suspending agents in the beverage market. However, the following problems often occur when using these monomer gums or compoun...

Claims

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Application Information

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IPC IPC(8): A23L2/62A23L29/00A23L29/256A23L29/262
CPCA23L2/62A23L29/256A23L29/262A23L29/03A23V2002/00A23V2250/5024A23V2250/6406A23V2250/51082A23V2200/216A23V2200/238
Inventor 戚勃杨少玲杨贤庆李来好马海霞邓建朝吴燕燕荣辉赵永强郝淑贤胡晓
Owner SOUTH CHINA SEA FISHERIES RES INST CHINESE ACAD OF FISHERY SCI
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