Gellan gum/curdlan compound microbial food gum and preparation method thereof

A technology of compound microorganisms and gellan gum, applied in food science and other directions, can solve the problem of high production cost, achieve the effect of increasing yield, simple process flow and reducing production cost

Active Publication Date: 2021-07-23
GUANGDONG PHARMA UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, to realize the compound synergistic effect of gellan gum and curdlan gum needs to go through a long technical route, and the production cost is relatively high: firstly, obtain rich gellan gum and curdlan gum through the fermentation of different strains respectively Gellan gum and curdlan gum products are obtained through separation and purification respectively, and the two products are mixed in a certain proportion and then added to the solution to finally realize the synergistic food gum function

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] The preparation of embodiment 1 gellan gum / curdlan gum composite microbial food gum

[0028] Inoculate 2.5 mL of Sphingomonas paucimobilis and 2.5 mL of Alcaligenes faecalis into 50 mL of fermentation medium at a volume ratio of 1:1, and ferment at 30°C for 2 days. Adjust the pH to 12.0 with sodium, heat in a water bath to 60°C, keep warm for 1 hour, add water and centrifuge while hot to obtain a supernatant, neutralize the supernatant with hydrochloric acid to pH 7.0, add ethanol equal to the volume of the supernatant, and let stand overnight After centrifugation and solid-liquid separation, freeze-drying is performed to obtain solid gellan gum / curdlan gum composite microbial food gum. The yield of gellan gum / curdlan gum composite microbial food gum was 6.07g / L. Add 10 mL of deionized water to 0.2 g of gellan gum / curdlan gum composite microbial food gum, stir and heat, and cool to room temperature to obtain gellan gum / curdlan gum composite gel.

Embodiment 2

[0029] The preparation of embodiment 2 gellan gum / curdlan gum composite microbial food glue

[0030] Inoculate 3 mL of Sphingomonas paucimobilis and 2 mL of Alcaligenes faecalis into 50 mL of fermentation medium at a volume ratio of 3:2, and ferment for 2 days at 30°C. Adjust the pH to 12.0, heat it in a water bath to 60°C, keep it warm for 1 hour, add water and centrifuge while it is hot to obtain a supernatant, neutralize the supernatant with hydrochloric acid to pH 7.0, and then add ethanol, the volume ratio of the supernatant to ethanol is 1: 3. Centrifuge solid-liquid separation after standing overnight, and obtain solid gellan gum / curdlan gum composite microbial food gum after freeze-drying. The yield of gellan gum / curdlan gum composite microbial food gum was 5.22g / L. Add 10 mL of deionized water to 0.2 g of gellan gum / curdlan gum composite microbial food gum, stir and heat, and cool to room temperature to obtain gellan gum / curdlan gum composite gel.

Embodiment 3

[0031] The preparation of embodiment 3 gellan gum / curdlan gum composite microbial food glue

[0032] Inoculate 3 mL of Sphingomonas paucimobilis and 2 mL of Alcaligenes faecalis into 50 mL of fermentation medium at a volume ratio of 3:2, and ferment for 4 days at 30°C. Adjust pH to 12.0, heat in water bath to 55°C, keep warm for 1 hour, add water and centrifuge while hot to obtain supernatant, neutralize supernatant with hydrochloric acid to pH 7.0, then add ethanol, the volume ratio of supernatant to ethanol is 1:2 , centrifuge solid-liquid separation after standing overnight, and obtain solid gellan gum / curdlan gum composite microbial food gum after freeze-drying. The yield of gellan gum / curdlan gum composite microbial food gum was 5.57g / L. Add 10 mL of deionized water to 0.2 g of gellan gum / curdlan gum composite microbial food gum, stir and heat, and cool to room temperature to obtain gellan gum / curdlan gum composite gel.

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Abstract

The invention provides gellan gum/curdlan compound microbial food gum and a preparation method thereof. The preparation method comprises the following steps: S1, inoculating a culture medium which takes glucose as a carbon source with sphingomonas paucimobilis and alcaligenes faecalis, and carrying out aerobic fermentation; S2, adjusting fermentation liquor to be alkaline after fermentation, performing water-bath heating until the temperature is 50-60 DEG C, preserving heat for 1-2 hours, and performing solid-liquid separation to obtain supernate rich in microbial food gum; and S3, adjusting the pH value of the supernate to be neutral, adding ethanol into the supernate, and performing standing for 1-12 hours, and performing solid-liquid separation to obtain the gellan gum/curdlan compound microbial food gum. Compared with single-bacterium fermentation, the preparation method has the advantages that the compound microbial food gum prepared by a mixed-bacterium fermentation 'one-step method ' has a simple process flow, and can be used for promoting the microbial fermentation and increase gum yield. The food gum can improve the gel performance of gellan gum, and can be used for preparing gel without adding cations in the gelling process.

Description

technical field [0001] The invention belongs to the technical field of microbial food glue, and in particular relates to a gellan gum / curdlan gum composite microbial food glue and a preparation method thereof. Background technique [0002] Microbial food glue has many important functions in food processing, including thickening, thickening, gel formation, emulsification stability, etc. Among them, gellan gum and curdlan gum are two widely used and representative microbial food gums. Gellan gum has excellent gel properties and can be used in foods such as pudding, jelly, noodles, dairy products, jam products, seasonings, etc. It not only has the effects of moisturizing, keeping fresh, keeping shape and inhibiting hot water swelling, but also tastes Good, play a role in making up for the lack of product taste. Curdlan gum is mainly used in ham and sausage products in meat products. Under the action of salt and phosphate, the myofibrillar protein in the meat is well dissolved...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L29/269
CPCA23L29/269A23L29/272A23V2002/00A23V2200/228A23V2250/504A23V2250/5054
Inventor 黄超李志璇高静胡勇黄忠英吴沂
Owner GUANGDONG PHARMA UNIV
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