Double gel prepared by konjac gum and its application in muffins

Abstract

The present invention belongs to the field of gel technology, and specifically discloses a double gel prepared by konjac gum and its application in muffins. The specific steps of preparing the double gel are as follows: S1, mixing konjac gum, carrageenan and water to prepare a hydrogel, then controlling the temperature to 60-80°C, adjusting the pH to alkaline and performing microwave treatment for standby use; S2, adding an oil gel to vegetable oil for mixing, the mixing temperature is 70-95°C, and the mixing time is 15-30min; S3, the material obtained by S1 and the material obtained by S2 are fully mixed in a volume ratio of 3-5:7-5, and then the gel is cooled to obtain a double gel. The present invention uses the double gel to prepare muffins, which can increase the wetness and fineness, make the mouthfeel softer and smoother, and can form a uniform and stable batter, reduce bubbles and particles, so that the muffins are more evenly heated during frying and baking, and avoid the situation of being undercooked or partially overcooked. Improve the quality of muffins and improve the comprehensive nutritional value of food.

Description

Technical Field

[0001] The invention belongs to the technical field of konjac gel, and relates to a double gel prepared by using konjac gum and application of the double gel in muffins. Background Art

[0002] The texture of muffins is between cakes and biscuits, with a slightly crispy crust and a very soft and sweet taste inside. The main ingredients for making muffins include flour, milk, eggs, oil and sugar. These ingredients are baked to form the unique taste and flavor of muffins.

[0003] In the process of making muffins, vegetable oil or butter is added, which has a high fat content and an uneven structure, which is prone to pores. The current study uses lipophilic emulsifiers to pre-emulsify vegetable oil, which has a higher proportion of oil phase and a water-in-oil structure. The structure is unstable and prone to oil separation. Summary of the invention

[0004] The invention provides a double gel prepared by using konjac gum and application of the double gel in muffins. By adding the double gel, the amount of fat added in the muffins can be reduced and the quality of the muffins can be improved.

[0005] In order to achieve the above object, the present invention adopts the following technical scheme: a double gel prepared by konjac glucomannan, characterized in that it comprises the following steps: S1, konjac gum, carrageenan and water are mixed to prepare a hydrogel, and then the temperature is controlled at 60-80° C., and the pH is adjusted to alkaline for standby after microwave treatment; S2, adding the oil gel to the vegetable oil and mixing at a mixing temperature of 70°C to 95°C for 15 to 30 minutes; S3. The material obtained in S1 and the material obtained in S2 are fully mixed in a volume ratio of 3-5:7-5, and then the gel is cooled to obtain a double gel.

[0006] Optionally, the dosage ratio of konjac gum, carrageenan and water in S1 is 0.1~1:0.1~1:100.

[0007] Optionally, sodium carbonate + sodium pyrophosphate or sodium carbonate + sodium citrate is used as a pH adjuster in S1 to adjust the pH to 8.5-9.5.

[0008] Optionally, the microwave treatment in S1 has a power of 140W to 420W and a treatment time of 30S to 5min.

[0009] Optionally, the vegetable oil in S2 is one or more of sunflower oil, soybean oil, rice bran oil, corn oil, olive oil, glycerol, grape seed oil, and peanut oil.

[0010] Optionally, the oil gel in S2 is one or more of monoglyceride, rice bran wax, ceramide, phytosterol, palmitic acid, and ethyl cellulose, and the added concentration is 3% to 5%.

[0011] Optionally, during mixing in S3, a high-speed shearing machine is used to shear at 8000-120000 rpm for 1-5 minutes.

[0012] Optionally, the cooling temperature in S3 is 2-5° C. and the gel time is 8-12 h.

[0013] The invention also relates to the application of the double gel in preparing muffins.

[0014] Optionally, the amount of double gel added is 10% to 30% of the weight of the raw material.

[0015] The present invention has the following beneficial effects: The present invention adopts konjac gum as raw material, and konjac flour has multiple functional characteristics such as thickening, emulsification, and water retention. After dissolving the konjac flour, microwave treatment and alkali treatment are carried out to change its physical stability, and konjac hydrogel is used to pre-emulsify vegetable oil to form double gel. Wherein, the molecular chain of konjac glucomannan after microwave treatment is broken and degraded, and the crystallinity is reduced, and characteristic groups are retained while destroying the microscopic lamellar structure. The product after microwave treatment shows better fat binding ability and bile acid binding ability, and can improve konjac flour characteristics efficiently, greenly, and environmentally friendly, and extend the application of konjac flour in food. Muffins are prepared using this double gel, and the double gel is used to simulate the oil properties such as butter and vegetable oil, and can increase wettability and fineness, make mouthfeel softer and smoother, and can form a uniform and stable batter, reduce bubbles and particles, so that muffins are more evenly heated during frying and baking, and the situation of being half-cooked or locally overripe is avoided. The quality of muffins is improved, and the comprehensive nutritional value of food is improved. BRIEF DESCRIPTION OF THE DRAWINGS

[0016] Figure 1 This is the double gel prepared in Example 1. DETAILED DESCRIPTION

[0017] The embodiments of the present invention will be described in detail below with reference to examples, but those skilled in the art will appreciate that the following examples are only used to illustrate the present invention and should not be construed as limiting the scope of the present invention.

[0018] Example 1 S1, konjac gum, carrageenan and water are mixed at a mass ratio of 0.75:0.25:100 at room temperature, then the temperature is controlled at 70-80 ° C, and microwave treatment is performed, the microwave power is 200w, the processing time is 1min, sodium carbonate+sodium pyrophosphate is added and the pH is adjusted to 9, and the hydrogel is prepared for standby use; S2, adding the oleogel monoglyceride to the vegetable oil at a concentration of 2%, mixing at a mixing temperature of 80-95°C and a mixing time of 15 minutes; S3. The material obtained in S1 and the material obtained in S2 are fully mixed in a volume ratio of 3:7, and then cooled in a refrigerator at 2-5°C overnight to gel, thereby obtaining a double gel.

[0019] Example 2 S1, konjac gum, carrageenan and water are mixed at a mass ratio of 0.7:0.3:100 at room temperature, then the temperature is controlled at 70-80°C, and microwave treatment is performed, the microwave power is 400w, the processing time is 30s, sodium carbonate+sodium pyrophosphate is added and the pH is adjusted to 9, and then a hydrogel is prepared for standby use; S2, adding the oleogel monoglyceride to the vegetable oil at a concentration of 2%, mixing at a mixing temperature of 80-95°C and a mixing time of 15 minutes; S3. The material obtained in S1 and the material obtained in S2 are fully mixed in a volume ratio of 3:7, and then cooled in a refrigerator at 2-5°C overnight to gel, thereby obtaining a double gel.

[0020] Example 3 S1, konjac gum, carrageenan and water are mixed at a mass ratio of 0.8:0.2:100 at room temperature, then the temperature is controlled at 70-80 ° C, and microwave treatment is performed, the microwave power is 150w, the processing time is 5min, sodium carbonate+sodium pyrophosphate is added and the pH is adjusted to 8, and then a hydrogel is prepared for standby use; S2, adding the oleogel monoglyceride to the vegetable oil at a concentration of 2%, mixing at a mixing temperature of 80-95°C and a mixing time of 15 minutes; S3. The material obtained in S1 and the material obtained in S2 are fully mixed in a volume ratio of 3:7, and then cooled in a refrigerator at 2-5°C overnight to gel, thereby obtaining a double gel.

[0021] Example 4 S1, konjac gum, carrageenan and water are mixed at a mass ratio of 0.75:0.25:100 at room temperature, then the temperature is controlled at 60-70°C, and microwave treatment is performed, the microwave power is 200w, the processing time is 1min, sodium carbonate+sodium pyrophosphate is added and the pH is adjusted to 9, and then a hydrogel is prepared for standby use; S2, adding the monoglyceride of the oleogel to the vegetable oil at a concentration of 3%, mixing at a mixing temperature of 70-80°C and a mixing time of 20 minutes; S3. The material obtained in S1 and the material obtained in S2 are fully mixed in a volume ratio of 4:6, and then cooled in a refrigerator at 2-5°C overnight to gel, thereby obtaining a double gel.

[0022] Example 5 S1, konjac gum, carrageenan and water are mixed at a mass ratio of 0.75:0.25:100 at room temperature, then the temperature is controlled at 60-70°C, and microwave treatment is performed, the microwave power is 200w, the processing time is 1min, sodium carbonate+sodium pyrophosphate is added and the pH is adjusted to 9, and then a hydrogel is prepared for standby use; S2, adding the monoglyceride of the oleogel to the vegetable oil at a concentration of 5%, mixing at a mixing temperature of 70-80°C and a mixing time of 20 minutes; S3. The material obtained in S1 and the material obtained in S2 are fully mixed in a volume ratio of 5:5, and then cooled in a refrigerator at 2-5°C overnight to gel, thereby obtaining a double gel.

[0023] Example 6 S1, konjac gum, carrageenan and water are mixed at a mass ratio of 0.75:0.25:100 at room temperature, then the temperature is controlled at 60-70°C, and microwave treatment is performed, the microwave power is 200w, the processing time is 1min, sodium carbonate+sodium pyrophosphate is added and the pH is adjusted to 9, and then a hydrogel is prepared for standby use; S2, adding the oleogel monoglyceride to the vegetable oil at a concentration of 2%, mixing at a mixing temperature of 70°C and a mixing time of 30 minutes; S3. The material obtained in S1 and the material obtained in S2 are fully mixed in a volume ratio of 3:7, and then cooled in a refrigerator at 2-5°C overnight to gel, thereby obtaining a double gel.

[0024] Comparative Example 1 Based on Example 1, the only difference is that the hydrogel mixing temperature is adjusted to 50° C. in S1.

[0025] Comparative Example 2 Based on Example 1, the only difference is that in S3, the material obtained from S1 and the material obtained from S2 are adjusted to a volume ratio of 6:4.

[0026] Comparative Example 3 Based on Example 2, the only difference is that the microwave power is adjusted to 600w in S1.

[0027] Comparative Example 4 Based on Example 3, the only difference is that the pH is adjusted to 6 in S1.

[0028] The performance of the double gels prepared in the above examples and comparative examples was tested. The specific test method is as follows, and the specific results are shown in Table 1.

[0029] Hardness: Use "SMS TAXT PLUSC" texture analyzer, select "SMS P / 0.5R" probe, measure at room temperature, and measure 5 times in parallel for each treatment group.

[0030] Water Binding Capacity / Oil Binding Capacity: Take 50 g of double gel in a centrifuge tube and centrifuge at 5000 r / min for 5 min to remove the oil in the upper layer and the water in the lower layer. Calculate its oil binding capacity (Oil Binding Capacity, OBC, %) and water binding capacity (Water Binding Capacity, WBC, %) according to formula (1) and formula (2). (1) (2) Wherein, W1 is the mass of the sample before centrifugation, W2 is the mass after removing the upper oil layer after centrifugation, and W3 is the mass after removing the upper oil layer and the lower water layer after centrifugation.

[0031] Table 1

[0032] Hardness is an important texture parameter for evaluating gel quality, and water holding capacity is an important quality parameter for evaluating gel stability, reflecting the water holding capacity of the three-dimensional gel network structure. Oil holding capacity is one of the key factors that determine whether it can be successfully applied to new food applications. Higher oil holding capacity helps to limit phase separation. As can be seen from Table 1, compared with the comparative example, the double gel prepared after microwave treatment and alkali treatment in the embodiment shows better gel structuring, improves the mechanical strength of the gel, increases the hardness of the sample, and improves its water and oil holding capacity.

[0033] Preparation of muffins using the double gel obtained in the above examples and comparative examples Beat the egg yolk with some sugar, flour and other ingredients until they are milky white, and mix the double gel with the egg yolk paste. Pour an appropriate amount of batter into the pan, fry over low heat until the pancake batter solidifies. The pancakes are subjected to cooking loss test and sensory test.

[0034] Cooking loss: The mass of each muffin was weighed before and after cooking, and the mass loss rate was used to represent the cooking loss of the muffin.

[0035] Water / oil holding capacity: weigh about 1.0 g of sample and place it in a centrifuge tube, add 10 mL of deionized water, mix thoroughly, let stand at 25°C for 30 min, centrifuge at 3000 rpm for 30 min, remove the supernatant to control the water content, weigh, and repeat the measurement 3 times; water holding capacity is expressed as the ratio of the dry weight loss difference to the dry weight. Use oil instead of deionized water, and the oil holding capacity method is the same as the water holding capacity determination.

[0036] Sensory evaluation: 14 untrained consumers were randomly selected to voluntarily evaluate and score. Each judge evaluated the shape, color, taste and texture. The specific standards are shown in Table 2, and the evaluation results are shown in Table 3.

[0037] Table 2 Evaluation criteria for sensory indicators

[0038] Table 3

[0039] Cooking loss is an important indicator for evaluating the quality of muffins and is closely related to the water and oil holding rate. Water evaporation and oil loss during the cooking process are the main causes of cooking loss. Water / oil holding capacity is a key factor in the application of double gel to muffins, which can reflect the impact of the final double gel on the structural integrity of the product. Sensory perception is an important factor affecting consumers' preferences and willingness to purchase products. Sensory quality attributes including taste, color and smell determine consumers' preferences for food. It can be seen from Table 3 that compared with the comparative example, the double gel prepared after microwave treatment and alkali treatment in the embodiment is applied to muffins, which reduces the cooking loss of muffins to a certain extent, increases water and oil holding capacity, and improves the sensory score, so that the muffins have a tighter structure and sensory quality, which can increase product yield during production.

[0040] The above embodiments describe the preferred implementation of the present invention, but the present invention is not limited thereto. Within the technical concept of the present invention, the technical solution of the present invention can be subjected to a variety of simple modifications, including the combination of various technical features in any other manner, and these simple modifications and combinations should also be regarded as the contents disclosed by the present invention and belong to the protection scope of the present invention. Therefore, the protection scope of the patent of the present invention shall be subject to the attached claims.

Claims

1. A double gel prepared by konjac gum, characterized in that: The following steps are involved: S1, konjac gum, carrageenan and water are mixed to prepare a hydrogel, and then the temperature is controlled at 60-80° C., and the pH is adjusted to alkaline after microwave treatment for standby use; S2, adding the oil gel to the vegetable oil and mixing at a mixing temperature of 70°C to 95°C for 15 to 30 minutes; S3. The material obtained in S1 and the material obtained in S2 are fully mixed in a volume ratio of 3-5:7-5, and then cooled and gelled to obtain a double gel.

2. The double gel according to claim 1, characterized in that: The dosage ratio of konjac gum, carrageenan and water in S1 is 0.1~1:0.1~1:

100.

3. The double gel according to claim 1, characterized in that: The power of microwave treatment in S1 is 140w~420w, the treatment time is 30s~5min, and the temperature after treatment is maintained at 60~80℃.

4. The double gel according to claim 1, characterized in that: In S1, sodium carbonate + sodium pyrophosphate or sodium carbonate + sodium citrate is used as a pH regulator to adjust the pH to 8.5-9.

5.

5. The double gel according to claim 1, characterized in that: The vegetable oil in S2 is one or more of sunflower oil, soybean oil, rice bran oil, corn oil, olive oil, glycerin, grape seed oil, and peanut oil.

6. The double gel according to claim 1, characterized in that: The oil gel in S2 is one or more of monoglyceride, rice bran wax, ceramide, phytosterol, palmitic acid, and ethyl cellulose, and the added concentration is 3%~5%.

7. The double gel according to claim 1, characterized in that: When mixing in S3, a high-speed shearing machine is used to shear at 8000~12000rmp for 1~5min.

8. The double gel according to claim 1, characterized in that: The cooling temperature in S3 is 2~5℃ and the gel time is 8~12h.

9. Use of the double gel according to any one of claims 1 to 8 in preparing muffins.

10. The use according to claim 9, characterized in that: The amount of double gel added is 10% to 30% of the raw material weight.

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