Konjac Granule Gelation for Stronger Beverage Shelf Stability
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Solution Overview
Problem
Konjac biomimetic fruit granules are prone to breaking and have limited shelf life due to the instability of calcium alginate and konjac gels when stored in fruit juices or beverages.
Innovation Solution
A preparation method involving enzymatic hydrolysis, homogenization, and calcification of konjac powder with sodium alginate and calcium solution to enhance gel strength and stability, including steps like dissolving konjac powder in hot water, ultrasonic treatment, sterilization, enzymatic hydrolysis, and gelation with calcium ions.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Strength
If konjac powder is mixed with sodium alginate and calcium solution to prepare calcium alginate colloid encapsulated by konjac, then the gel structure is formed, but the gel strength is insufficient and the granules are easy to break
Solution Approach 1:
The patent changes the molecular weight parameter of konjac glucomannan by selecting specific enzymatic hydrolysis conditions (enzyme type, temperature, time, pH) to produce KGM with optimized molecular weight distribution. This parameter optimization enhances the gel strength and structural stability of the granules, resolving the contradiction between gel formation and granule integrity.
Solution Approach 2:
The patent creates a composite gel system by combining konjac glucomannan with sodium alginate and calcium ions. The composite structure leverages the synergistic effects of different polysaccharides and crosslinking mechanisms, resulting in enhanced gel strength and improved granule stability compared to single-component gels.
2Ease of operation
If konjac biomimetic fruit granules are stored in fruit juices or beverages, then the product is ready to use, but the shelf life is limited due to gel instability
Solution Approach 1:
The patent performs preliminary enzymatic hydrolysis of konjac powder before granule formation to optimize the molecular weight of KGM in advance. This pre-treatment ensures that the gel structure is pre-optimized for stability, allowing the granules to maintain their integrity and properties during storage in fruit juices or beverages, thereby extending shelf life while maintaining ease of use.
3Ease of manufacture
If conventional konjac powder is used directly without enzymatic hydrolysis, then the preparation process is simple, but the gel strength and compactness are insufficient
Solution Approach 1:
The patent optimizes multiple parameters of the enzymatic hydrolysis process including enzyme concentration, hydrolysis temperature (50-70°C), time (2-6 h), and pH to achieve the desired molecular weight of KGM. By carefully controlling these parameters, the process remains relatively simple while significantly improving gel strength and compactness compared to using conventional konjac powder directly.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The method results in konjac granules with improved compactness and gel strength, extending their shelf life and maintaining the Q-bomb taste when used in beverages.
Implementation Method 1
subjecting the mixed solution to sterilization, and then subjecting the sterilized mixed solution to enzymatic hydrolysis at 50° C. to 70° C. for 2 h to 6 h
Implementation Method 2
adding a calcium solution to a mixed solution obtained in step 6 for gelation to obtain the konjac granule
Implementation Method 3
Sodium alginate can undergo a displacement reaction with a multivalent metal ion such as Ca2+, Ba2+, and Al3+ to produce an irreversible gel
Implementation Method 4
The mixed solution was subjected to ultrasonic treatment, and then the ultrasonic-treated mixed solution was subjected to sterilization
Data Source
AI summary
A preparation method of a konjac granule includes the following steps: step 1: dissolving a konjac powder in hot water; step 2: subjecting a mixed solution obtained in step 1 to sterilization; step 3: conducting enzymatic hydrolysis at 50° C. to 70° C. for 2 h to 6 h; step 4: conducting enzymatic inactivation; step 5: conducting homogenization at 10 Mpa to 45 Mpa; step 6: adding a fully-dissolved sodium alginate solution and a flavor-modulating substance to a mixed solution obtained in step 5, and thoroughly mixing; and step 7: calcification and gelation: adding a calcium solution to a mixed solution obtained in step 6 for gelation to obtain the konjac granule. The preparation method improves the compactness of the konjac granule, increases a gel strength, and is conducive to extending a shelf life of a product.