Preparation method and equipment of konjac glucomannan gel with high water retention
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A technology of konjac glucomannan and glucomannan, which can be used in food ingredients as a gelling agent, food ultrasonic treatment, food heat treatment and other directions, can solve the problems of low water retention and the like
Pending Publication Date: 2021-09-10
ZHENGZHOU UNIVERSITY OF LIGHT INDUSTRY
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[0004] The invention proposes a preparation method and equipment for konjac glucomannan gel with high water retention, which solves the technical problem of low water retention of konjac glucomannan gel in low temperature regions, improves gel strength, improves taste, and improves product quality
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Embodiment 1
[0037] 100W power three-way orthogonal ultrasonic assisted freezing: refer to the control example to prepare konjac gel, use ultrasonic assisted freezing gel in the freezing pool at -30 ℃ until the central temperature reaches -18 ℃, then turn off the ultrasonic wave, the ultrasonic frequency is 20kHZ, the power density 10W / L, ultrasonic time 5s, intermittent time 5s, frozen in the freezing pool for 12h, and thawed at 25°C for 12h. The measurement items refer to Comparative Example 1.
Embodiment 2
[0039]300W power three-way orthogonal ultrasonic assisted freezing: refer to the control example to prepare konjac gel, use ultrasonic assisted freezing gel in the freezing pool at -30 ℃ until the central temperature reaches -18 ℃, then turn off the ultrasonic wave, the ultrasonic frequency is 20kHZ, the power density 30W / L, ultrasonic time 5s, intermittent time 5s, frozen in the freezer for 12h, thawed at 25°C for 12h. The measurement items refer to Comparative Example 1.
Embodiment 3
[0041] 400W power three-way orthogonal ultrasonic assisted freezing: refer to the control example to prepare konjac gel, use ultrasonic assisted freezing gel in the freezing pool at -30 ℃ until the central temperature reaches -18 ℃, then turn off the ultrasonic wave, the ultrasonic frequency is 20kHZ, the power density 40W / L, ultrasonic time 5s, intermittent time 5s, frozen in the freezer for 12h, thawed at 25°C for 12h. The measurement items refer to Comparative Example 1.
[0042] Table 1 Time comparison of different treatment groups passing through the ice crystal formation zone
[0043]
[0044] Table 2 Comparison of water separation rate and water holding capacity of different treatment groups
[0045]
[0046] Table 3 Comparison of gel strength in different treatment groups
[0047]
[0048] Table 4 Comparison of moisture distribution in different treatment groups
[0049]
[0050] Note: Different lowercase letters in the same column indicate significant d...
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Abstract
The invention belongs to the field of food processing, relates to research on water retention of gel, and particularly relates to a preparation method and equipment of konjac glucomannan gel with high water retention. A three-way orthogonal ultrasonic field assisted gel freezing method for applying ultrasonic field treatment to the same area in three directions of a space coordinate axis is innovatively provided on the basis of a freezing method. The gel is frozen under the assistance of a three-way orthogonal ultrasonic field with the density power of 30 W / L, so that the freezing time of the gel is shortened from 1898s to 65s, the water separation rate is reduced by 13.97%, the water retention rate is increased by 17.87%, the gel strength is increased by 6.9 times, and the content of free water in the gel is reduced by 4.4%. Compared with air freezing, the method has the advantages that the freezing rate is higher, the cavitation effect is stronger, the cavitation area and the sound intensity are distributed more uniformly, the water retention of the konjac glucomannan gel in a low-temperature area is improved, the freezing loss is remarkably reduced, and the gel strength is greatly improved.
Description
technical field [0001] The invention belongs to the field of food processing, and relates to the research on water retention of gel, in particular to a preparation method and equipment of konjac glucomannan gel with high water retention. Background technique [0002] Konjac glucomannan (KGM), as a natural polymer neutral polysaccharide, can be deacetylated under alkaline conditions and then form a thermally irreversible deacetylated konjac glucomannan gel with high elastic properties. In the food industry, the gel is widely used because of its unique phenomenon that the gel strength is greatly enhanced after freezing and thawing in low temperature regions, and related konjac products are also widely welcomed in the market. However, in the process of freezing and thawing to enhance the gel strength, the phenomenon of gel water bleeding is serious, and the gel water is easy to precipitate after thawing, which limits its development in the food industry. [0003] Patent CN2017...
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