Low-Temperature Sol-Agar Preparation via Microbial Fermentation
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Solution Overview
Problem
Current methods for producing low-temperature sol-agar face challenges such as high production costs, inefficiency, safety concerns due to chemical reagents, and limitations in large-scale production, while also requiring high temperatures for dissolution, which restrict its application in heat-sensitive food products.
Innovation Solution
A preparation method involving microbial fermentation-assisted alkaline treatment followed by thermal denaturation processing to modify agar, including steps like fermentation, alkaline treatment, acidification, bleaching, and drying, to produce low-temperature sol-agar with improved properties.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Temperature
If chemical reagents are added to promote low-temperature solubility, then dissolution temperature is reduced, but production safety deteriorates and the product cannot be applied to food
Solution Approach 1:
The patent changes the chemical parameters of the treatment solution by using food-grade alkali (sodium hydroxide or potassium hydroxide) with controlled concentration (0.1-10% w/v), replacing dangerous chemical reagents. This parameter change achieves low-temperature solubility enhancement while ensuring production safety and food applicability
Solution Approach 2:
The patent uses inexpensive, easily removable food-grade alkali instead of expensive, hazardous chemical reagents. The alkali can be completely removed through washing, leaving no harmful residues, thus ensuring both safety and food applicability
2Temperature
If physical processing such as ball milling is used to reduce sol temperature, then dissolution temperature is reduced, but production cost increases and large-scale production cannot be achieved
Solution Approach 1:
The patent replaces mechanical processing methods (ball milling, spray drying) with chemical treatment using food-grade alkali. This substitution eliminates the need for expensive equipment and complex processes, enabling simple, scalable production suitable for large-scale manufacturing
Solution Approach 2:
The patent changes the chemical environment by introducing alkali treatment, which modifies the agar structure to reduce sol temperature. This chemical approach is more scalable and cost-effective than mechanical methods for industrial production
3Quantity of substance
If enzyme reagents are introduced to treat agar, then molecular bonds are broken and solubility improves, but production cost increases and mass production cannot be achieved
Solution Approach 1:
The patent uses inexpensive food-grade alkali instead of costly enzyme reagents. The alkali can be easily removed by washing, and the process is much more economical and scalable for mass production compared to enzyme treatment
Solution Approach 2:
The patent changes from biological catalysis (enzymes) to chemical treatment (alkali), achieving similar molecular bond breaking effects through a more cost-effective and scalable method suitable for industrial mass production
4Ease of manufacture
If conventional alkaline treatment is used, then production cost is reduced, but gel strength decreases excessively
Solution Approach 1:
The patent optimizes the alkali treatment parameters by controlling concentration (0.1-10% w/v), temperature (20-100°C), and time (1-48 hours). By adjusting these parameters, the patent achieves the right balance between reducing production cost and maintaining adequate gel strength
Solution Approach 2:
The patent makes the treatment conditions adjustable and dynamic, allowing optimization of gel strength while controlling production cost. The flexible parameter range enables adaptation to different product requirements
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 increases yield, reduces sol temperature, and decreases gel strength, making it suitable for heat-sensitive food applications, while reducing production costs and environmental impact.
Implementation Method 1
The biological enzyme method refers to the introduction of enzyme reagents to treat agar in the process of agar production, which breaks the molecular bonds between agar and promotes its degradation
Implementation Method 2
various enzymes produced during microbial fermentation can biologically modify these polysaccharides
Implementation Method 3
adding chemical reagents to change the structure of agar
Implementation Method 4
the preparation method for low-temperature sol-agar involves microbial fermentation-assisted alkaline treatment followed by thermal denaturation processing to modify agar
Data Source
AI summary
A preparation method for low-temperature sol-agar is provided, including the following steps: Gracilaria after microbial fermentation is subjected to alkaline treatment, cleaning, two steps of acidification and washing, washing, bleaching, gel boiling, dehydration, crushing, screw extrusion, microwave drying, etc., to prepare low-temperature sol-agar. The preparation method for low-temperature sol-agar is adopted in the present invention, an agar product is extracted and modified by a microbial fermentation-assisted alkaline method, and the low-temperature sol-agar is prepared by further combining a thermal denaturation processing technology, which not only improves an application performance of the agar product, but also improves the commercial value of the product, reduces the use of conventional process lye while reducing the production cost, which is green and environmentally friendly.