A method for improving the viscoelastic properties of a combination polysaccharide gum

Abstract

The application discloses a method for improving the viscoelasticity of combined polysaccharide glue, comprising the following steps: mixing konjac glucomannan, xanthan gum and sodium alginate powder in different proportions in a mortar, manually grinding them uniformly, adding appropriate amount of water during the grinding, combining the three kinds of glue powders together, evaporating the moisture in an oven, and completing granulation. The granulated sample is ground again, sieved, and initial combined polysaccharide with a certain mesh size is obtained. The initial combined polysaccharide is selected, stirred uniformly in an aqueous solution at a certain proportion, the obtained sol is transferred to a freezer for refrigeration, and after freeze-drying and smashing by a cell disruptor, the freeze-dried combined polysaccharide is obtained. The freeze-dried combined polysaccharide prepared by the application significantly improves the viscosity and modulus of the sol compared with the initial combined polysaccharide, and the prepared gel significantly improves the breaking strength and hardness compared with the initial combined polysaccharide. The application greatly reduces the raw materials and reduces the cost for the industrialized production of food thickeners and jelly gel products.

Description

Technical Field

[0001] This invention belongs to the field of colloidal food processing technology, and specifically relates to a method for improving the viscoelastic properties of combined polysaccharide colloids. Background Technology

[0002] With the diversification of food production demands, semi-fluid foods are increasingly favored for their easy-to-swallow and high satiety properties. Highly viscoelastic colloidal ingredients are a sought-after characteristic of food thickeners. However, due to safety, palatability, and cost requirements, the amount of commercially available thickening colloidal ingredients added to products is not high, resulting in limited thickening effects at low concentrations. Therefore, given the current food industry's demand for low-volume, low-cost, environmentally friendly, safe, and sustainable thickening of colloidal ingredients, it is essential to develop or improve a production method for high-viscosity and high-elasticity colloids.

[0003] Konjac glucomannan, xanthan gum, and sodium alginate are all common raw materials in the food industry. They are plant- and microbial-derived polysaccharides, and are considered safe and reliable. A certain ratio of konjac glucomannan and xanthan gum can create a synergistic thickening effect, forming a high-viscosity sol. However, the synergistic effect of this combination is significantly affected by environmental factors. For example, in the acidic environment of gastric stomach at pH 2, the hydrogen bonds between the colloids are disrupted, resulting in almost no synergistic thickening effect. Summary of the Invention

[0004] The technical problem to be solved by the present invention is to provide a method for improving the viscoelastic properties of a composite polysaccharide colloid. The method involves compounding three colloids in different proportions: konjac glucomannan, xanthan gum, and sodium alginate, and adjusting the freeze-drying conditions of the compound colloids to improve the viscoelastic properties of the composite polysaccharide colloid.

[0005] This invention is achieved through the following technical solution: Konjac glucomannan, xanthan gum, and sodium alginate colloidal powders in different proportions are compounded, ground with water, dried, sieved, and granulated. A certain mesh size of the compound colloidal powder is then taken, and the swelling concentration and pre-freezing temperature are adjusted for freeze-drying. Finally, the powder is pulverized to obtain the final product.

[0006] The compound colloid ratio is: 30-70 parts konjac glucomannan, 10-50 parts xanthan gum and 10-30 parts sodium alginate.

[0007] The preparation of the above-mentioned product specifically includes the following steps:

[0008] (1) Granulation: Grind 30-70 parts of konjac glucomannan, 10-50 parts of xanthan gum and 10-30 parts of sodium alginate powder in a mortar, adding an appropriate amount of distilled water during the process. Place the uniformly ground colloidal particles in an oven to remove moisture, grind them again, and then sieve them.

[0009] (2) Preliminary swelling: Take the colloid after granulation in step (1), select a certain mesh size of the combined polysaccharide colloid particles, swell them in distilled water at a certain concentration, stir evenly, and let stand for 1 hour.

[0010] (3) Freeze-drying: Take the combined sol prepared in step (2) and freeze it in a freezer overnight. The next day, freeze-dry it in a freeze dryer to remove moisture.

[0011] (4) Crushing: Take the freeze-dried composite colloid prepared in step (3) and crush it in a wall-breaking machine to obtain the freeze-dried composite polysaccharide colloid and the final product.

[0012] The distilled water added in the granulation step is 30-50% of the mass of konjac glucomannan, xanthan gum, and sodium alginate powder. The oven drying temperature is 45-55℃, and the mesh size of the combined polysaccharide colloidal particles obtained by sieving is 40-200 mesh.

[0013] The stirring speed of the swelling process in step (2) is 200-350 rpm, the stirring time is 1-2.5 hours, and the swelling concentration is 0.7wt%-1.6wt%.

[0014] The pre-freezing temperature for the freeze-drying process in step (3) is -196 to -20°C.

[0015] Furthermore, the pre-freezing temperature during the freeze-drying process is -20°C, and the swelling concentration is 1.3 wt%.

[0016] Furthermore, the ratio of konjac glucomannan, xanthan gum, and sodium alginate is 45:35:20.

[0017] Furthermore, the combined polysaccharide colloid can maintain its thickening effect in a strongly acidic environment with pH=2.

[0018] A sol obtained by redissolving a combined polysaccharide colloid prepared according to any one of the above methods in water.

[0019] The above-mentioned sols are used as food thickeners or gelling products.

[0020] A gel is prepared by heating and cooling the sol in a water bath as described above.

[0021] The beneficial effects of this invention are:

[0022] The combined polysaccharide colloid prepared by grinding, granulation, preliminary swelling, and cold drying pulverization according to the present invention exhibits significantly enhanced shear viscosity and elastic modulus in rheological measurements, thus improving its viscoelastic properties.

[0023] This invention combines sodium alginate with konjac glucomannan and xanthan gum, and improves the production process. The improved colloid exhibits significantly higher viscosity and elastic modulus compared to the directly compounded sol, and the gel produced using this method also shows significant enhancements in strength and hardness compared to the unmodified version.

[0024] Compared to gels prepared without this method, gels prepared by heating and cooling the combined polysaccharide colloids treated by this invention exhibit significantly improved properties such as breaking strength, hardness, elasticity, and chewiness. Furthermore, this method significantly reduces the amount of colloid required to achieve equivalent viscoelastic properties and does not introduce other ingredients, making it suitable for widespread application. Attached Figure Description

[0025] To more clearly illustrate the technical solutions in the embodiments of the present invention or the prior art, the drawings used in the embodiments will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present invention. For those skilled in the art, other drawings can be obtained based on these drawings without creative effort.

[0026] Figure 1 Steady-state scanning images of polysaccharide sols with different ratios before and after freeze-drying;

[0027] Figure 2 Figures showing the gel breaking strength and TPA analysis results before and after sol freeze-drying;

[0028] Figure 3 Steady-state scanning images of pre-freezing temperatures for different ratios of combined polysaccharide sols after freeze-drying.

[0029] Figure 4 Frequency scan diagram of the combined polysaccharide sol after freeze-drying pre-frozen at -20℃;

[0030] Figure 5 Frequency scan diagram of the combined polysaccharide sol after freeze-drying pre-frozen at -40℃;

[0031] Figure 6 Frequency scan diagram of the combined polysaccharide sol after freeze-drying pre-frozen at -80℃;

[0032] Figure 7 Frequency scan diagram of the combined polysaccharide sol after freeze-drying at -196℃;

[0033] Figure 8 Steady-state and frequency scan images of combined polysaccharide sols with different pre-frozen concentrations after freeze-drying;

[0034] Figure 9 Steady-state scanning images of the binary compound sol of konjac gum and xanthan gum after freeze-drying;

[0035] Figure 10 Frequency scans of binary compound sol of konjac gum and xanthan gum and after freeze-drying;

[0036] Figure 11 Steady-state scanning images of the binary compound sol of konjac gum and sodium alginate after freeze-drying;

[0037] Figure 12 Frequency scans of the binary compound sol of konjac gum and sodium alginate and after freeze-drying;

[0038] Figure 13 Steady-state scanning images of xanthan gum and sodium alginate binary compound sol and after freeze-drying;

[0039] Figure 14 Frequency scans of xanthan gum and sodium alginate binary compound sol and after freeze-drying;

[0040] Figure 15 The effect of sodium alginate addition on the viscosity of konjac gum and xanthan gum binary sols at pH 2;

[0041] Figure 16 Steady-state scans of 45K-35X and 45K-35X-20S after freeze-drying at pH=2.

[0042] Figure 17 Frequency scan diagrams of 45K-35X and 45K-35X-20S after freeze-drying at pH=2. Detailed Implementation

[0043] The present invention will be further described below with reference to the embodiments.

[0044] Various exemplary embodiments of the present invention will now be described in detail. This detailed description should not be considered as a limitation of the present invention, but rather as a more detailed description of certain aspects, features, and embodiments of the present invention.

[0045] The konjac glucomannan used in this embodiment of the invention was provided by Hubei Qiangsheng Konjac Technology Co., Ltd., xanthan gum was purchased from Aladdin Biotechnology Co., Ltd., and sodium alginate was purchased from Qingdao Haizhilin Biotechnology Development Co., Ltd.

[0046] A method for improving the viscoelastic properties of combined polysaccharide colloids involves using konjac glucomannan, xanthan gum, and sodium alginate as raw materials. The raw materials are granulated, sieved, swollen with water to form a preliminary sol, freeze-dried at low temperature, and finally pulverized using a cell wall disruptor. The specific preparation method is as follows:

[0047] (1) Granulation: By weight, 30-70 parts of konjac glucomannan, 10-50 parts of xanthan gum and 10-30 parts of sodium alginate powder are ground thoroughly in a mortar. During the process, an appropriate amount of distilled water is added. The uniformly ground colloidal particles are placed in an oven to remove moisture, ground again, and sieved to obtain a certain mesh size of combined polysaccharide colloidal particles.

[0048] (2) Preliminary swelling: After granulation, the combined polysaccharide colloidal particles of a certain mesh size are swollen in distilled water at a certain concentration, stirred evenly, and left to stand for 1 hour.

[0049] (3) Freeze-drying: Take the combined sol prepared in step (2) and freeze it in a freezer overnight, then freeze-dry it in a freeze dryer to remove moisture;

[0050] (4) Crushing: Take the freeze-dried composite colloid prepared in step (3) and crush it in a wall-breaking machine to obtain the freeze-dried composite polysaccharide colloid and the final product.

[0051] Furthermore, the distilled water added during the granulation process is 30-50% of the mass of konjac glucomannan, xanthan gum, and sodium alginate powder, the oven drying temperature is 45-55℃, and the mesh size of the combined polysaccharide colloidal particles obtained by sieving is 40-200 mesh.

[0052] Furthermore, the stirring speed during the swelling process is 200–350 rpm, the stirring time is 1–2.5 hours, and the swelling concentration is 0.7 wt%–1.6 wt%.

[0053] Furthermore, the pre-freezing temperature during the freeze-drying process is -196 to -20°C.

[0054] The freeze-dried polysaccharide combination prepared by this invention significantly improves the viscosity and modulus of the sol compared to the initial polysaccharide combination, and the gel prepared thereby significantly improves the breaking strength and hardness compared to the initial polysaccharide combination. This invention greatly reduces raw materials and lowers costs for the industrial production of food thickeners and gel-like products such as jellies.

[0055] The specific operation process of the testing method used in this embodiment of the invention is as follows:

[0056] Steady-state scanning: A suitable amount of uniformly swollen sol (1 wt%) was placed on the stage of a rheometer (TA, HR20), and a 40 mm diameter aluminum plate clamp was selected. The flow behavior of the sol was detected using the flow sweep program, with the clamp spacing set to 500 μm and the shear rate scan range from 0.1 to 1000 s. -1 The temperature is 25℃.

[0057] Frequency scanning: A suitable amount of uniformly swollen sol with a concentration of 1 wt% was placed on the stage of a rheometer (TA, HR20), and an aluminum plate fixture with a diameter of 40 mm was selected. The flow behavior of the sol was detected using the Oscillation Frequency program, with the fixture spacing set to 500 μm, the stress set to 1%, the angular frequency range to 100–0.1 rad / s, and the temperature to 25℃.

[0058] Gel preparation: Take 1.5 wt% fully swollen sol and heat it in a 90℃ water bath for 1 hour. Pour it into a mold while hot. After cooling, a gel will form. Place it in a 4℃ refrigerator for equilibration for 12 hours before testing.

[0059] Compression test: The burst strength of the gel was tested using a texture analyzer (TA.XT.plus). The experimental parameters were: P / 0.5 probe, pre-test velocity 1 mm / s, test velocity 0.2 mm / s, post-test velocity 0.2 mm / s, trigger force 5 g, and deformation 50%.

[0060] Texture Analysis (TPA) Test: TPA simulates two chewing actions in humans, using a texture analyzer (TA.XT.plus) to record the relationship between force, compression distance, and time, obtaining parameters corresponding to human sensory evaluation. Experimental parameters: P36R probe, pre-test velocity 1 mm / s, test velocity 0.2 mm / s, post-test velocity 0.2 mm / s, trigger force 5g, deformation 50%. Specific test parameters include hardness, elasticity, cohesiveness, chewiness, and resilience. Among them, Hardness is the maximum force value during the first compression, measured in g; Springiness is the degree to which the sample can recover after the first compression, expressed as the ratio of the sample recovery height detected in the second compression to the amount of deformation during the first compression; Cohesiveness is the cohesive force inside the sample, expressed as the ratio of the positive work done in the two compressions; Chewiness is the energy required for the solid sample to reach a stable state during chewing or swallowing, expressed as the product of Hardness, Springiness, and Cohesiveness; Resilience is the ability of the sample to rebound during the first compression, expressed as the ratio of the elastic energy released by the sample returning during the first compression cycle to the energy consumed by the probe during compression.

[0061] Example 1: Effect of colloidal compound ratio on the improvement of viscoelastic properties before and after freeze-drying

[0062] Preparation of freeze-dried composite colloids: A certain proportion of granulated composite colloids of konjac glucomannan, xanthan gum and sodium alginate (e.g., 30K-50X-20S is a composite of 30% by mass konjac glucomannan, 50% by mass xanthan gum and 20% by mass sodium alginate) are prepared, frozen overnight after complete swelling, and then freeze-dried and pulverized.

[0063] Using a combined sol that has not undergone freeze-drying as a control, we compared the effect of the colloid blending ratio on improving the viscoelastic properties of the freeze-dried colloid.

[0064] Viscosity property determination: Following the specific operating procedures described above, the steady-state scanning and frequency scanning modes of the rheometer were selected to compare the changes in shear viscosity and modulus of the colloid before and after freeze-drying.

[0065] Texture property determination: Following the specific operating procedures described above, gel blocks of the same concentration were prepared. Compression tests using a texture analyzer and TPA testing were conducted to compare the gel strength and oral chewing properties of the gels before and after freeze-drying.

[0066] Experimental data are expressed as mean ± standard deviation. Each experiment was conducted in triplicate. SPSS 22.0 software was used for significance analysis, and Origin 2024 software was used to process the data graphs.

[0067] The viscosity of the sol before and after freeze-drying was compared, and the results are as follows: Figure 1 As shown.

[0068] according to Figure 1 The results show that the viscosity of the compounded sols at all ratios decreased with increasing shear rate during dynamic shearing, classifying them as shear-thinned fluids. Comparing the viscosity of the initial sol and the lyophilized and reconstituted sols, it was found that within a specific ratio range (40K-40X-20S, 45K-35X-20S, 50K-30X-20S, 55K-25X-20S), the viscosity of the lyophilized and reconstituted sol was significantly higher than that of the initial sol formed by particle swelling. The viscosity increase was greatest at the 45K-35X-20S and 50K-30X-20S ratios.

[0069] according to Figure 2 As shown in Figure A, after lyophilization and reconstitution, the gel strength of the compounded colloids in almost all proportions was significantly higher than that of the gels prepared from the initial sol. In particular, the strength of the gel prepared from the sol with a ratio of 45K-35X-20S was significantly improved compared to the initial sol (p<0.001). Only the gels prepared from the sols with ratios of 55K-25X-20S and 65K-15X-20S showed a decrease.

[0070] according to Figure 2The results shown in B to 2H indicate that gels prepared from freeze-dried reconstituted sols in almost all proportions showed significant improvements in hardness, viscosity, and chewiness (with the exception of the 55K-25X-20S and 65K-15X-20S proportions).

[0071] The above results indicate that the combined polysaccharide sol improves the viscoelastic properties after freeze-drying, with the effect being particularly significant at a ratio of 45K-35X-20S.

[0072] Example 2: Effect of pre-freezing temperature on viscosity improvement before and after freeze-drying of combined polysaccharide sol

[0073] Preparation of freeze-dried composite colloid: The composite colloid of konjac glucomannan, xanthan gum and sodium alginate was prepared by granulation in the above proportions. After complete swelling, it was frozen overnight at different freezing temperatures (-20℃, -40℃, -80℃ and -196℃), and then freeze-dried and pulverized.

[0074] Using the combined sol that has not undergone freeze-drying as a control, the effect of freezing rate on improving the viscosity of the combined polysaccharide was compared.

[0075] Viscosity property determination: Following the specific operating procedures described above, the steady-state scanning and frequency scanning modes of the rheometer were selected to compare the changes in shear viscosity and modulus of the colloid before and after freeze-drying, and the data were fitted using the Carreau equation.

[0076] The viscosity of the sol before and after freeze-drying was compared, and the results are as follows: Figures 3-7 As shown.

[0077] according to Figure 3 The results show that the compound colloids at the four ratios of 40K-40X-20S, 45K-35X-20S, 50K-30X-20S, and 55K-25X-20S exhibited significant viscosity increases after freeze-drying. At the 40K-40X-20S ratio, rapid freezing with liquid nitrogen at -196℃ had a more significant effect on increasing the viscosity of the combined polysaccharides. However, at the 55K-25X-20S ratio, there was no significant difference in viscosity increase among the four pre-freezing temperatures. At the remaining 45K-35X-20S and 50K-30X-20S ratios, slow freezing at -20℃ showed a viscosity increase that was roughly equivalent to or even more pronounced than that shown by slow freezing at -196℃.

[0078] according to Figures 4-7 The results shown are in 10 -1 ~10 2At the angular frequency, the storage modulus (G') and loss model (G”) of the sols with different proportions both increased with increasing angular frequency. The sols with proportions of 60K-20X-20S, 65K-15X-20S, and 70K-10X-20S, after freeze-drying at different pre-freezing temperatures, did not show significant increases in storage modulus and loss model compared to the initial sol with swollen particles. However, the remaining six proportions of sols showed significant increases after freeze-drying at different pre-freezing temperatures (-20℃, -40℃, -80℃, and -196℃).

[0079] The rheological data of the sol at different pre-freezing temperatures were fitted, and the results are shown in Tables 1 to 5. Tables 1 to 5 show the rheological properties of the initial sol after particle swelling, the sol pre-frozen at -20℃, the sol pre-frozen at -40℃, the sol pre-frozen at -80℃, and the sol pre-frozen at -196℃, respectively.

[0080] Table 1: Initial sol rheological properties of swollen particles

[0081]

[0082]

[0083] Table 2: Rheological properties of pre-frozen sol at -20℃

[0084]

[0085] Table 3: Rheological properties of pre-frozen sol at -40℃

[0086]

[0087] Table 4: Rheological properties of pre-frozen sol at -80℃

[0088]

[0089]

[0090] Table 5: Rheological properties of pre-frozen sol at -196℃

[0091]

[0092] As can be seen from the table, the zero-shear viscosity of most proportion sols after freeze-drying at each pre-freezing temperature group increased significantly compared to the initial sol, especially at -20℃ and -196℃. The zero-shear viscosity of 40K-40X-20S, 45K-35X-20S, and 50K-30X-20S after freeze-drying at -20℃ increased by tens of times compared to the initial sol.

[0093] Considering the overall effect of polysaccharide freeze-drying on improving viscoelastic properties and taking cost into account, we selected the optimal polysaccharide ratio of 45K-35X-20S and a pre-freezing temperature of -20℃.

[0094] Example 3: Effect of combined polysaccharide sol pre-freezing concentration on viscosity improvement before and after freeze-drying

[0095] Preparation of freeze-dried composite colloids: A composite colloid of konjac glucomannan, xanthan gum, and sodium alginate was prepared by granulation at a ratio of 45K-35X-20S. The colloid was fully swollen at different concentration gradients (0.7wt%, 1wt%, 1.3wt%, 1.6wt%), frozen overnight at -20℃, and then freeze-dried and pulverized. The effect of different pre-freezing concentrations on improving the viscosity of the composite polysaccharide was compared.

[0096] Viscosity property determination: Following the specific operating procedures described above, the steady-state scanning and frequency scanning modes of the rheometer were selected to compare the changes in shear viscosity and modulus of the colloid before and after freeze-drying, and the data were fitted using the Carreau equation.

[0097] The viscosity and modulus of the sol before and after freeze-drying were compared, and the results are as follows: Figure 8 As shown.

[0098] according to Figure 8 A and Figure 8 As shown in Figure B, the viscosity of the combined colloids after freeze-drying generally increases with decreasing pre-freezing concentration, showing a significant difference between 1.3 wt% and 1.6 wt%. The viscosity-increasing effect is less noticeable for sols with pre-freezing concentrations ranging from 0.7 wt% to 1.3 wt%. Comparing the storage modulus (G') and loss model (G”) of sols with different pre-freezing concentrations, both the storage modulus and loss model increase with decreasing pre-freezing concentration, and the storage modulus is consistently greater than the loss model, indicating that the sols exhibit solid-like properties.

[0099] The rheological data of sols with different pre-frozen concentrations were fitted, and the results are shown in Table 6.

[0100] Table 6: Rheological properties of 45K-35X-20S colloid at different pre-freezing concentrations

[0101]

[0102] As can be seen from the table, the zero-shear viscosity gradually decreases with the increase of pre-freezing concentration, from 23637.8 Pa·S to 2615.88 Pa·S, indicating that the pre-freezing concentration of freeze-drying is negatively correlated with the sol viscosity.

[0103] Considering both the viscosity improvement effect and cost, a pre-freezing concentration of 1.3 wt% is recommended.

[0104] Example 4: Viscosity Improvement Effect of Binary Polysaccharide Sol Before and After Freeze-Drying

[0105] To investigate the mechanism of viscoelastic property enhancement in ternary polysaccharide sols after freeze-drying, the viscoelastic properties of any two polysaccharide sol combinations before and after freeze-drying were compared. Specifically, the combinations were konjac gum combined with xanthan gum, konjac gum combined with sodium alginate, and xanthan gum combined with sodium alginate.

[0106] Preparation of freeze-dried composite colloids: Binary composite colloids (konjac glucomannan and xanthan gum, konjac glucomannan and sodium alginate, xanthan gum and sodium alginate) in different proportions were compounded and granulated. After complete swelling at a concentration of 1.3 wt%, they were frozen overnight at -20°C, followed by freeze-drying and pulverization. The effect of freeze-drying on increasing the viscosity of the binary composite polysaccharides was compared with that at a concentration of 1.0 wt%.

[0107] Viscosity property determination: Following the specific operating procedures described above, the steady-state scanning and frequency scanning modes of the rheometer were selected to compare the changes in shear viscosity and modulus of the colloid before and after freeze-drying, and the data were fitted using the Carreau equation.

[0108] The shear viscosity and modulus of the sol before and after freeze-drying were compared, and the results are as follows: Figure 9-14 As shown in the figure, in the binary combinations, the shear viscosity of the konjac gum and xanthan gum combination and the konjac gum and sodium alginate combination after freeze-drying was basically the same as that of the unfreeze-dried sample, and even lower in some proportions. In the xanthan gum and sodium alginate combination, the shear viscosity and storage modulus of the freeze-dried sample were higher than those of the unfreeze-dried sample. The addition of konjac glucomannan amplified the effect of freeze-drying on improving the viscoelastic properties of the binary polysaccharides (xanthan gum and sodium alginate).

[0109] The rheological data of different binary polysaccharide combinations were fitted, and the results are shown in Tables 7, 8, and 9. Freeze-drying the xanthan gum and sodium alginate binary polysaccharide combination increased the corresponding zero-shear viscosity and decreased the flow index for each proportion, indicating that freeze-drying improved the viscoelastic properties of this binary polysaccharide combination.

[0110] Table 7: Rheological properties of konjac gum and xanthan gum compound sol before and after freeze-drying

[0111]

[0112] Table 8: Rheological properties of konjac gum and sodium alginate compound sol before and after freeze-drying

[0113]

[0114] Table 9: Rheological properties of xanthan gum and sodium alginate compound sol before and after freeze-drying

[0115]

[0116] Example 5: Effect of sodium alginate addition on viscosity retention of combined polysaccharides at pH=2

[0117] Low pH environments can disrupt the interactions of polysaccharides, such as hydrogen bonding and electrostatic interactions. To reduce the damaging effects of the high-acid environment in the stomach on the viscoelastic properties of classic polysaccharide sols (konjac gum and xanthan gum), we formulated them with sodium alginate.

[0118] The viscosity properties of the colloids were determined by combining 0.8 wt% binary (konjac gum and xanthan gum) and 1 wt% ternary (konjac gum, xanthan gum and sodium alginate) sols using a rheometer in steady-state scanning mode.

[0119] Preparation of freeze-dried composite colloids: A binary composite sol of 45K-35X and a ternary composite sol of 45K-35X-20S were prepared. After complete swelling at a concentration of 1.3 wt%, the sols were frozen overnight at -20°C, followed by freeze-drying and pulverization. The viscosity-enhancing effects of freeze-drying on the binary and ternary composite polysaccharides were compared.

[0120] The results are as follows Figure 15 As shown, the viscosity of the binary polysaccharide combination (konjac gum and xanthan gum) is much lower at pH=2 than in a normal aqueous environment. The addition of sodium alginate significantly inhibits the degradation of viscosity of the binary polysaccharide combination (konjac gum and xanthan gum) by the acidic environment.

[0121] The effect of sodium alginate addition on the viscosity enhancement of freeze-dried polysaccharide sol at pH 2 was investigated at a specific ratio of 45K-35X. The results are as follows: Figure 16 and 17 As shown, after adding 20 wt% sodium alginate under high acid conditions, the freeze-dried ternary polysaccharide exhibited higher shear viscosity and elasticity model than the binary polysaccharide. Therefore, sodium alginate is significant in improving the viscosity of freeze-dried polysaccharides and thickening them under strong acid conditions.

[0122] It should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention and are not intended to limit it. Although the present invention has been described in detail with reference to preferred embodiments, those skilled in the art should understand that modifications or equivalent substitutions can be made to the technical solutions of the present invention without departing from the spirit and scope of the technical solutions of the present invention, and all such modifications or substitutions should be covered within the scope of the claims of the present invention.

[0123] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the present invention should be included within the protection scope of the present invention.

Claims

1. An application of a composite polysaccharide colloid in improving viscoelastic properties, characterized in that, The combined polysaccharide colloid is prepared from konjac glucomannan, xanthan gum, and sodium alginate through the following steps: (1) Granulation: By weight, 45 parts of konjac glucomannan, 35 parts of xanthan gum and 20 parts of sodium alginate powder are ground thoroughly in a mortar. During the process, an appropriate amount of distilled water is added. The uniformly ground colloidal particles are placed in an oven to remove moisture, ground again, and sieved to obtain a certain mesh size of combined polysaccharide colloidal particles. (2) Preliminary swelling: After granulation, the combined polysaccharide colloidal particles of a certain mesh size are swollen in distilled water at a certain concentration, stirred evenly, and left to stand; (3) Freeze-drying: Take the combined sol prepared in step (2) and freeze it in a freezer overnight, then freeze-dry it in a freeze dryer to remove moisture; (4) Crushing: Take the freeze-dried composite colloid prepared in step (3) and crush it in a wall-breaking machine to obtain the freeze-dried composite polysaccharide colloid and obtain the final product; The pre-freezing temperature for the freeze-drying process is -196℃ or -20℃.

2. The application of the combined polysaccharide colloid according to claim 1 in improving viscoelastic properties, characterized in that, The distilled water added during the granulation process is 30-50% of the mass of konjac glucomannan, xanthan gum, and sodium alginate powder. The drying temperature in the oven is 45-55℃, and the mesh size of the combined polysaccharide colloidal particles obtained by sieving is 40-200 mesh.

3. The application of the combined polysaccharide colloid according to claim 1 in improving viscoelastic properties, characterized in that, The stirring speed during the swelling process is 200~350 rpm, the stirring time is 1~2.5 hours, and the swelling concentration is 0.7wt%~1.6wt%.

4. The application of the combined polysaccharide colloid according to claim 1 in improving viscoelastic properties, characterized in that, The swelling concentration is 1.3 wt%.

5. The application of the combined polysaccharide colloid according to claim 3 in improving viscoelastic properties, characterized in that, The combined polysaccharide colloid can maintain its thickening effect in a strongly acidic environment with pH=2.

Images