Gelling agent and its preparation method and use

A technology of gelling agent and gel, which is applied in the field of pregelatinized natural starch and its preparation, and can solve problems such as inapplicability

Inactive Publication Date: 2005-05-25
CHANGCHUN DACHENG INDAL GROUP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the above chemically modified starches can meet the needs of some industrial applications, they are not suitable for "green food" and other industrial products that have relatively high requirements for "environmental protection" because the products often contain some chemical residues.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0006] Embodiment 1 Comparison test of sago starch and other vegetable starch gel properties:

[0007] Native starch

[0008] PH value of starch milk

[0009] 35% sago starch milk with pH values ​​of 1.5, 4.0, 5.5, 7.0, 9.0 and 11.5 is dripped onto a single drum, and the drum vapor pressure is 690kPa.

Embodiment 3

[0010] Embodiment 3 The preparation method of this gel:

[0011] Using the drum method, the temperature of the drum is controlled by the steam pressure of the drum, and the pressure of the drum is kept at about 690Pa, and the sago starch is added with water to adjust to 40% starch milk, and the pH value of the starch milk is adjusted to 5.5, and the starch milk is dripped on the surface of the drum Cook, dry and grind.

Embodiment 4

[0012] Example 4 Preparation of grape jam with gelling agent:

[0013] Mix and mix 11 grams of gel dry powder, 56 grams of edible sugar, and 1.9 grams of sodium benzoate. At room temperature, slowly add 37 grams of water and 90 grams of grape juice while stirring, and then freeze for 4 hours. The gelling properties of jam are similar to those made with pectin.

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PUM

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Abstract

A gelatin instead of glue or gum used in food industry is prepared from rice starch through pregelatinizing. Its advantages are low cost and high performance.

Description

technical field [0001] The invention relates to a pregelatinized natural starch with gel properties and a preparation method thereof. It is mainly used in the field of food processing industry. Background technique [0002] The gelling agent commonly used in industry has animal gelatin, locust bean gum (locust bean gum), konjac flour (konjac gum), pectin (pectin), seaweed glue class such as agar (agar), carrageenan (carrageenan) commonly used in industry at present. -carrageenen), bacterial gellan gum (gellan gum), etc. These natural gels are generally more expensive, and chemically synthesized gels often contain a peculiar smell, which is not suitable for applications in some fields such as food and cosmetics; Starch is a high-molecular compound of polyglucose, which has a wide range of sources in nature and is relatively cheap. Generally, when the proportion of straight-chain glucose molecules in starch exceeds 20%, it can usually form a gel, suc...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C08B30/14
Inventor 吕光
Owner CHANGCHUN DACHENG INDAL GROUP
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