Compound curdlan paste preparation and preparation method thereof

Abstract

The invention relates to the technical field of microbial polysaccharide preparation, and in particular relates to a preparation method of a compound curdlan paste preparation. The method comprises the following steps: preparing a nutrient solution, preparing an emulsion, preparing a compound gel solution, preparing a compound curdlan block, preparing a compound curdlan paste, and preparing the curdlan paste preparation; and the finally obtained compound curdlan paste preparation includes the following components in percentages by weight: 15-35% of vegetable oil, 1.5-3.5% of a nutrient solution, 0.7-1.5% of a pH regulator, 2-20% of a water activity regulator, 0.25-3.5% of a redox potential regulator, 0.5-1.5% of a functional protective agent, 0-0.05% of a food preservative, and the balanceof the compound gel solution. According to the method, a microstructure of curdlan is transformed through the process, the water holding properties of the curdlan is improved, the curdlan can wrap water-soluble nutrient substances, the nutrient value of the curdlan is improved, the improvement of the water holding performance is conducive to better play of functionality of glucan in the curdlan,and suspension properties of the substances wrapped by the curdlan are improved.

Description

technical field [0001] The invention relates to the technical field of microbial polysaccharide preparation, in particular to a compound curdran polysaccharide paste preparation and a preparation method thereof. Background technique [0002] Curdlan gum is an exopolysaccharide produced by microorganisms such as Agrobacterium under nitrogen-limited conditions. It is a water-insoluble glucan composed of 300-500 glucose residues with β-1,3-glycosidic bonds. Heat-gelling properties, also known as thermogelling polysaccharides. Curdlan gum is widely used in the food processing industry due to its functions of gelling, water and oil retention, thickening, heat resistance, freezing resistance, texture improvement, and film formation. [0003] At present, the products of major domestic manufacturers are all solid powders. Although powder preparations have achieved large-scale production and have certain applications in the food processing industry, there are still many problems in ...

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Problems solved by technology

If you want to realize the large-scale extraction process, you need hundreds of tons of large tanks for alkali-dissolving and acid precipitation, and the cost is huge;

[0006] 2) The use of a large amount of acid and alkali has a large storage and use safety risk, and also brings high cost pressure to the subsequent sewage treatment;

[0007] 3) Ethanol is generally used in the solvent washing process. CN200410041271.8 discloses a microbial polysaccharide-thermogel extraction process. The amount of ethanol used is 1-3 times the volume of the centrifuged sediment of the fermentation broth. CN201810017114.5 discloses a In the method of fermenting curdlan gum, the amount of ethanol used is twice that of the sediment. The use of large amounts of ethanol has safety risks and the production cost is also high;

[0008] 4) The polymer molecules of curdlan gum are damaged to some extent in the process of alkali-dissolving and acid-precipitating, which ultimately has a certain negative impact on the gel strength of the product. In addition, the yield of curdlan gum after this series of complicated processes is also reduced. certain loss

[0012] Curdlan gum, as a food quality improver, has the function of improving the viscoelasticity, stability and viscosity of food, but as a water-insoluble dextran, it cannot be dissolved in cold water, so the water-holding performance of the gel poor performance

Therefore, it is difficult to wrap some water-soluble additives in curdlan gel, such as vitamin C or probiotics, to improve the nutritional value of curdlan gum; moreover, with the increase of additives in curdlan gum, curdlan gum The suspension of micro-particles in the glue will become poor, resulting in sinking phenomenon, affecting the quality and taste of the final product

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