Preparation method of alcohol-induced low-alkali konjak gel

Abstract

The invention discloses a preparation method of alcohol-induced low-alkali konjak gel. The method comprises the following steps: 1) preparing konjac glucomannan sol (hereinafter referred to as konjacsol); 2) adding alkali into the obtained sol, and uniformly stirring the sol; 3) adding absolute ethyl alcohol into the mixture obtained in the step 2), and uniformly stirring the mixture; and 4) carrying out constant-temperature treatment on the mixture obtained in the step 3) to prepare the konjak gel. The konjak gel is formed by adding ethanol under the condition of extremely low alkali contentthrough induction. According to the method, ethanol is additionally added, so that the use amount of alkali is reduced; the gelatinization temperature of the konjac gel and the swelling ratio of thekonjac gel are reduced; the white opaque brittle konjak gel is formed through induction by the method disclosed by the invention.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a preparation method of alcohol-induced low-alkali konjac gel. Background technique [0002] Konjac glucomannan (KGM) is a polysaccharide extracted from the underground tuber of the perennial Araceae herb Konjac. It is a high-quality soluble dietary fiber with physiological functions such as weight loss, blood fat reduction, and intestinal flora regulation. , Known as "purifier of blood" and "scavenger of gastrointestinal tract". In addition, konjac glucomannan also has good physical and chemical properties such as gelation, water solubility, water retention, thickening, film-forming, cohesiveness and biocompatibility, and is widely used in the food industry. Thermogenic irreversible gelation is the most unique property of KGM. [0003] In the food industry, konjac glucomannan sol (≥3wt%) is usually heated (80-90°C) under alkaline conditions (pH 11-13) to prepare konj...

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Problems solved by technology

However, almost all konjac gel foods prepared under high-alkali conditions have obvious defects, such as high water separation rate of the product, and syneresis is easy to occur during storage, and usually needs to be stored in alkaline water, resulting in an increase in the amount of alkali , the inconvenience of transportation and the waste of water resources; and the gel products have a strong alkaline taste, which needs to be rinsed repeatedly with clean water or acid water, resulting in the weakening of product flavor and gel performance, affecting product quality; sensory aspects, traditional konjac gel products are not easy Coloring and flavoring reduce the market acceptance of konjac products

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