CN102100322B - Composite food glue containing enteromorpha gel polysaccharide and preparation method thereof - Google Patents
Composite food glue containing enteromorpha gel polysaccharide and preparation method thereof Download PDFInfo
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- CN102100322B CN102100322B CN2011100046463A CN201110004646A CN102100322B CN 102100322 B CN102100322 B CN 102100322B CN 2011100046463 A CN2011100046463 A CN 2011100046463A CN 201110004646 A CN201110004646 A CN 201110004646A CN 102100322 B CN102100322 B CN 102100322B
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Abstract
The invention provides composite food glue containing enteromorpha gel polysaccharide and a preparation method thereof. In the preparation method, the composite food glue is prepared by using gel enteromorpha polysaccharide obtained from hot water digestion as a raw material and assisting with konjac glucomannan and carrageenan. The composite food glue comprises the components of 35-55 percent of enteromorpha polysaccharide, 30-40 percent of konjac glucomannan and 5-25 percent of carrageenan. The raw materials are mixed uniformly at room temperature and crushed to obtain the composite food glue containing the enteromorpha gel polysaccharide. The preparation method is simple and easy, has a low production cost, is expected to replace the carrageenan to a certain degree and can be conveniently used in various foods, and provides a new path for the development and the utilization of green alga.
Description
Technical field
The invention belongs to the food additives field, be specifically related to a kind of composite food gel that contains the Enteromorpha curdlan and preparation method thereof.
Background technology
Food glue is given the glutinous profit of food, the mouthfeel that suits, the thickener of Chang Zuowei food, stabilizing agent, gelling agent, emulsifying agent or suspending agent through the stickiness or the formation gel that improve food.In use there is some shortcoming in monomer food glue, can only form strong and crisp gel like independent use carragheen, and its contraction dehydration property has limited it in Application in Food; Use konjac glucomannan in some systems, can't form gel separately; Therefore adopt composite food gel that two or more food glue is composited according to certain ratio owing to the defective that has remedied monomer food glue is widely used in the food industry.
Enteromorpha is distributed widely in China region following the line of the sea as a kind of natural wild green alga, and the natural propagation ability is stronger, has high protein, high dietary-fiber, low fat, low-yield, and is rich in the characteristics of minerals and vitamins.The inventor finds to have gelation through the sea grass polysaccharide that obtains after the hot water lixiviate in early-stage Study, and has applied for patent of invention CN101869269A " a kind of preparing gelatinous enteromorpha polysaccharide ".
The Chinese invention patent application number is that 200510025804.8 (ZL representes to authorize; Therefore can only represent with application number here) a kind of composite food gel that is used to prepare gel soft candy is disclosed, it is made up of the edible KCl of 40～50wt% carragheen, 20～30wt% konjaku flour, 20～30wt% xanthans and 5～10wt%.The Chinese invention patent application number is 200510029978.1 to disclose a kind of composite food gel that is used to prepare the jelly that can inhale, and it is made up of the edible KCl of 60～70wt% carragheen, 10～30wt% konjaku flour, 5～15wt% agar and 10～15wt%.The Chinese invention patent application number is 200510029979.6 to disclose a kind of composite food gel that is used to prepare suspending beverage, and it is mixed under normal temperature (20～30 ℃), normal pressure by the edible KCl of 50～60wt% carragheen, 20～30wt% konjaku flour, 10～20wt% sodium carboxymethylcellulose and 5～10wt% and processes.The Chinese invention patent application number is that 200610117971.X discloses a kind of novel composite edible gum that is used to prepare the jelly that can inhale, serves as main batching with this novel foodstuff glue of gellan gum, develops a kind of jelly powder of producing the jelly that preparation can inhale.The Chinese invention patent application number is 200610134668.0 to disclose a kind of processing method of composite food gel, and it is to be mixed and made into by the bone meal of poultry, fowl or fish-bone and carragheen.All do not relate to composite food gel that contains the Enteromorpha curdlan and preparation method thereof at present both at home and abroad.
Summary of the invention
The object of the present invention is to provide a kind of composite food gel that contains the Enteromorpha curdlan and preparation method thereof.Preparation technology of the present invention is simple and easy to do, and production cost is low, can be advantageously used in the various food.
The object of the invention is realized through following technical scheme:
A kind of composite food gel that contains the Enteromorpha curdlan; Its composition and proportioning (percentage by weight) are: Enteromorpha curdlan 35～55%, konjac glucomannan 30～40%, carragheen 5～25%; Above-mentioned raw materials is mixed at normal temperatures, can make the composite food gel that contains the Enteromorpha curdlan after the pulverizing.
The process of said Enteromorpha curdlan is a foundation with the technical scheme among the disclosed Chinese invention patent application of the inventor CN101869269A; Its main processes is: Enteromorpha is after cleaning the oven dry crushing screening, and the extract that adds after the flooding adds a certain amount of salting liquid, removes supernatant liquor; Sediment adds hcl acidifying; Centrifugal and collecting precipitation thing, sediment are admixed the edible base neutralization makes it form pasty state, and drying and crushing obtains the Enteromorpha curdlan after pulverizer draws pine.
Remarkable advantage of the present invention:
Main component of the present invention is Enteromorpha curdlan, konjac glucomannan and carragheen; Wherein the Enteromorpha curdlan has dissolution, gelatification and the thickening power that compares favourably with carragheen; And the gel strength of its formation is less than carragheen; Flexibility is better, helps improving the mouthfeel of composite food gel, extends the function of use of carragheen or replaces carragheen to a certain extent.Preparation technology of the present invention is simple and easy to do, and production cost is low, and the composite food gel that makes is expected to replace to a certain extent carragheen and can be advantageously used in making full use of domestic resource simultaneously in the various food, promotes coastal aquaculture development and fisherman to increase income.
The specific embodiment
Through embodiment the present invention is described further below, its purpose only is better to understand content of the present invention and unrestricted protection scope of the present invention:
Embodiment 1:
1, the preparation of composite food gel:
Enteromorpha curdlan 55g
Konjac glucomannan 40g
Carragheen 5g
Promptly process composite food gel of the present invention after above-mentioned raw materials mixed pulverizing at normal temperatures.
Embodiment 2:
1, the preparation of composite food gel:
Enteromorpha curdlan 55g
Konjac glucomannan 30g
Carragheen 15g
Promptly process composite food gel of the present invention after above-mentioned raw materials mixed pulverizing at normal temperatures.
Embodiment 3:
1, the preparation of composite food gel:
Enteromorpha curdlan 50g
Konjac glucomannan 40g
Carragheen 10g
Promptly process composite food gel of the present invention after above-mentioned raw materials mixed pulverizing at normal temperatures.
Embodiment 4:
1, the preparation of composite food gel:
Enteromorpha curdlan 50g
Konjac glucomannan 30g
Carragheen 20g
Promptly process composite food gel of the present invention after above-mentioned raw materials mixed pulverizing at normal temperatures.
Embodiment 5:
1, the preparation of composite food gel:
Enteromorpha curdlan 45g
Konjac glucomannan 35g
Carragheen 20g
Promptly process composite food gel of the present invention after above-mentioned raw materials mixed pulverizing at normal temperatures.
Embodiment 6:
1, the preparation of composite food gel:
Enteromorpha curdlan 40g
Konjac glucomannan 35g
Carragheen 25g
Promptly process composite food gel of the present invention after above-mentioned raw materials mixed pulverizing at normal temperatures.
Claims (6)
1. composite food gel that contains the Enteromorpha curdlan is characterized in that: the raw material of said composite food gel is formed and weight proportion is: Enteromorpha curdlan 35～55%, konjac glucomannan 30～40%, carragheen 5～25%; The preparation process of said Enteromorpha curdlan is following:
(1) Enteromorpha is cleaned oven dry and pulverizes, cross 30～60 mesh sieves, add water logging bubble 0.5～4h of 5～30 times after, extract 0.5～2h in 80 ℃～100 ℃, centrifugal or filter and obtain extract;
(2) algae-residue after centrifugal or filtration adds 3～5 times water again, under above-mentioned condition, repeats to extract 2～3 times;
(3) merge extract;
(4) add mass concentration 40%-90% salting liquid in the extract, make its mass concentration reach 5%～25%, place 2～8h, get the yellow green polysaccharide gel;
(5) supernatant liquor is removed in centrifugal or squeezing, adds hcl acidifying in the deposition, is adjusted to pH≤2, places 0.5～4h;
(6) centrifugal, and the collecting precipitation thing, sediment is admixed the edible base neutralization makes it form pasty state, pH7～pH9, and place 0.5～2h;
(7) after pulverizer draws pine, carry out drying, pulverize then and promptly get lurid Enteromorpha curdlan.
2. the composite food gel that contains the Enteromorpha curdlan according to claim 1 is characterized in that: centrifugal speed described in step (1), (5), (6) is 2000 rev/mins～3000 rev/mins, time 10 min～30min.
3. the composite food gel that contains the Enteromorpha curdlan according to claim 1; It is characterized in that: the salting liquid that adds in the step (4), used salt are one or several the mixture in potassium chloride, magnesium chloride, calcium chloride, iron chloride, the alchlor.
4. the composite food gel that contains the Enteromorpha curdlan according to claim 1 is characterized in that: the mass concentration of hydrochloric acid is 10%～20% described in the step (5), and addition is 3%～5% of the deposition quality.
5. the composite food gel that contains the Enteromorpha curdlan according to claim 1; It is characterized in that: the edible base described in the step (6) is one or more the mixture in sodium carbonate, sodium acid carbonate, the NaOH; Said edible base is solid base or its solution, and addition is 5%～15% of a sediment quality.
6. one kind like arbitrary described preparation method who contains the composite food gel of Enteromorpha curdlan among the claim 1-5; It is characterized in that: the raw material composition of said composite food gel is mixed by weight ratio, promptly make the composite food gel that contains the Enteromorpha curdlan after the pulverizing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011100046463A CN102100322B (en) | 2011-01-11 | 2011-01-11 | Composite food glue containing enteromorpha gel polysaccharide and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011100046463A CN102100322B (en) | 2011-01-11 | 2011-01-11 | Composite food glue containing enteromorpha gel polysaccharide and preparation method thereof |
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| CN102100322A CN102100322A (en) | 2011-06-22 |
| CN102100322B true CN102100322B (en) | 2012-06-27 |
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| CN2011100046463A Expired - Fee Related CN102100322B (en) | 2011-01-11 | 2011-01-11 | Composite food glue containing enteromorpha gel polysaccharide and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104068302A (en) * | 2013-03-29 | 2014-10-01 | 烟台大学 | Enteromorpha polysaccharide oral liquid and preparation method thereof |
| CN104432159A (en) * | 2014-11-20 | 2015-03-25 | 河南众品食业股份有限公司 | Preparation method of compound meat product thickening agent emulsifying colloid for improving boiling fastness of meat ball |
| CN107495334B (en) * | 2017-07-17 | 2021-03-30 | 上海交通大学 | Thickened nutritional preparation for dysphagia patients and preparation method thereof |
| FR3086142B1 (en) * | 2018-09-25 | 2021-10-01 | Amadeite Sas | FOOD INGREDIENT COMPRISING AN ULVA SP EXTRACT, ITS USE TO EMULSIFY FOOD PRODUCTS, AND FOOD PRODUCTS CONTAINING IT. |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1676024A (en) * | 2004-03-30 | 2005-10-05 | 成都协力魔芋科学种植加工园有限公司 | Method for extracting effective components of konjak to generate konjak compound gum |
| CN101869269A (en) * | 2010-07-13 | 2010-10-27 | 福建农林大学 | Method for preparing gelatinous enteromorpha polysaccharide |
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2011
- 2011-01-11 CN CN2011100046463A patent/CN102100322B/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1676024A (en) * | 2004-03-30 | 2005-10-05 | 成都协力魔芋科学种植加工园有限公司 | Method for extracting effective components of konjak to generate konjak compound gum |
| CN101869269A (en) * | 2010-07-13 | 2010-10-27 | 福建农林大学 | Method for preparing gelatinous enteromorpha polysaccharide |
Non-Patent Citations (1)
| Title |
|---|
| 徐大伦等.浒苔水溶性多糖提取的工艺研究.《浙江海洋学院学报》.2005,第24卷(第1期),67－69. * |
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