Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Low-ester pectin sugar alcohol gel suitable for low-calorie food and preparation method and application thereof

A low-ester pectin, low-calorie technology, used in food ingredients as a gelling agent, function and application of food ingredients, etc., can solve the problems affecting the thickening performance of pectin gel, unfavorable flavor and aftertaste, and unfavorable applications. and other problems, to achieve the effect of sweet taste without bad flavor, stable texture and good water holding capacity

Active Publication Date: 2020-09-01
HUAZHONG AGRI UNIV
View PDF6 Cites 5 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Low-calorie foods such as low-sugar jam and low-sugar jelly usually use sweeteners to improve the taste, but to a certain extent, it affects the thickening performance of pectin gel
Moreover, the sweeteners added in existing low-calorie foods are usually synthetic sweeteners, which are relatively low in safety and have bad flavor and aftertaste, which is not conducive to their application in low-calorie foods.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Low-ester pectin sugar alcohol gel suitable for low-calorie food and preparation method and application thereof
  • Low-ester pectin sugar alcohol gel suitable for low-calorie food and preparation method and application thereof
  • Low-ester pectin sugar alcohol gel suitable for low-calorie food and preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0023] The invention provides a method for preparing a low-ester pectin sugar alcohol gel suitable for low-calorie foods, comprising the following steps:

[0024] mixing erythritol and low-ester pectin, and using a pH regulator to adjust the pH value of the resulting mixture to 2-8 to obtain a mixed solution; the low-ester pectin is ultra-high pressure enzymatic low-esterified pectin;

[0025] The mixed solution is mixed with an aqueous calcium chloride solution, and the obtained gel precursor solution is refrigerated to obtain a low-ester pectin sugar alcohol gel suitable for low-calorie foods.

[0026] In the present invention, unless otherwise specified, the required preparation materials are commercially available products well known to those skilled in the art.

[0027] The invention mixes erythritol and low-ester pectin, and uses a pH regulator to adjust the pH value of the mixture to 2-8 to obtain a mixed solution. In the present invention, the mass concentration of th...

Embodiment 1

[0042] Dissolve 10g of erythritol and 0.6g of ultra-high pressure enzymatic low-ester pectin in 100mL of citric acid / sodium citrate buffer solution (concentration: 0.1mol / L, pH 4.0) to obtain a mixed solution (pH 4.0), mix In the solution, the mass concentration of erythritol is 10%, and the mass concentration of ultra-high pressure enzymatic low-ester pectin is 0.6%;

[0043] After the mixed solution and the calcium chloride aqueous solution (0.5mol / L) were preheated to 95°C respectively, the calcium chloride aqueous solution was added to the mixed solution while it was hot, stirred and mixed evenly, and the obtained gel precursor solution ( Each gram of the gel precursor solution contains 90 mg of calcium ions) standing and cooling down to 4° C. for 24 hours to obtain a low-ester pectin sugar alcohol gel.

Embodiment 2

[0045] The difference from Example 1 is only that the quality of erythritol is 20g, and the mass concentration of erythritol in the pectin solution is 20%.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention provides low-ester pectin sugar alcohol gel suitable for low-calorie food and a preparation method thereof, and belongs to the technical field of food colloid additives. Sugar alcohol isadded into the low-ester pectin gel as a sweetening agent and a texture modifier; and in the finally prepared low-ester pectin gel, pectin and sugar alcohol and calcium chloride form a network gel structure, and water molecules are fixed in the network, so that the texture is stable, and the water holding capacity is good. The sugar alcohol is adopted to improve the sweetness of the existing low-ester pectin gel, the safety is high, the calorie is low, the addition of cane sugar and the like in food is avoided, and the requirements of low-calorie healthy food are met.

Description

technical field [0001] The invention relates to the technical field of food colloid additives, in particular to a low-ester pectin sugar alcohol gel suitable for low-calorie foods and its preparation method and application. Background technique [0002] Pectin is a natural linear macromolecular heteropolysaccharide widely distributed in plants in nature with complex structure. In the food processing industry, pectin is often used as a food additive in products such as jam, jelly, candy, lactic acid and juice drinks because of its excellent gelling, emulsifying and thickening properties. According to the proportion of methyl ester groups in the pectin molecule, pectin can be divided into high-ester pectin (the degree of esterification is greater than 50%) and low-ester pectin (the degree of esterification is less than 50%). The methods of reducing the degree of esterification of high-ester pectin generally include alkaline method, pectin methyl ester enzymatic method, amidat...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L29/00A23L29/231A23L29/30A23L33/16
CPCA23L29/231A23L29/30A23L29/03A23L33/16A23V2002/00A23V2200/30A23V2250/5072A23V2250/6402A23V2200/228
Inventor 刘凤霞万力杨芷璇王鲁峰徐晓云潘思轶
Owner HUAZHONG AGRI UNIV
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com