CN103421198B - Preparation method and application of low-temperature dissolving agar - Google Patents
Preparation method and application of low-temperature dissolving agar Download PDFInfo
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Abstract
The invention discloses a preparation method and application of low-temperature dissolving agar. The preparation method comprises the following steps: a suspension is prepared by adding powdery agar to water; the suspension is modified via high-pressure homogeneity; the agar becomes liquid via heating; low-temperature dissolving agar power is obtained via spaying and drying. The low-temperature dissolving agar can be applied to yogurt, a good substrate can be provided for the yogurt by adding a right amount of the agar, and a stable system for the transport and the storage of the yogurt is supplied. The adopted preparation method has the characteristics of simplicity and convenience in operation, easiness in control, safety, practicability and the like, and besides, the prepared agar has the characteristics of low dissolving temperature and high gelatum strength.
Description
Technical field
The present invention relates to a kind of preparation method and application thereof of dissolution in low temperature agar, belong to Food Engineering Development field.
Background technology
At present, agar is regarded as the foodstuff additive that It is generally accepted as safety by FDA Food and Drug Administration, does not limit its addition in food.Agar has following advantage in food applications: quality is hard; Thermotolerance is strong; Stablize in acid condition; Reactionless with other composition in food.These advantages make agar be applied in a lot of food always just, especially in the food needing hard, good thermal stability and good Moisture stability, have the status do not replaced.
Preparation method (the Cong Fengsong of Chinese patent application quickly dissolving agar, Chinese patent: CN200510112224.2,2006-6-28) adopt and in agar, add solubility promoter and dispersion agent to improve the instantly-soluble of agar, agar solvent temperature is reduced to about 80 DEG C, but its solvent temperature is still higher; And the solubility promoter added and dispersion agent are unknown for the addition of other composition and impact in actual production formula.
Related article Qindao is also had to tremble with fear a day physicochemical characteristic, production technique and the application (Sun Lijun in food thereof, summer and chanting, Luo Xiao etc., Food Additives Used in China, 2011, z1,266-270) in produce its gelling of quickly dissolving agar after gel-strength in (mass concentration 1%) at 500g/cm
2left and right.
Due to the solvent temperature of agar superelevation, need in actual applications to consume a large amount of energy and time, affect production cost and the efficiency of food, the application in food is restricted.Although some agar through modification reduces solvent temperature, the gel-strength of agar declines very large, and the advantage making agar maximum is no longer obvious; Some agar carries out modification by chemical process or the method for adding other material, and add the risk of safe edible, the material simultaneously added can affect the use of other material in formula.The gel-strength of agar is one of important indicator evaluating agar quality, and gel-strength its using value higher of agar is larger, therefore in the deliquescent gel-strength that will ensure agar as far as possible of raising agar simultaneously.So be very significant for the development of high-gel strength dissolution in low temperature agar.
Summary of the invention
The invention provides a kind of preparation method of dissolution in low temperature agar, technical scheme is as follows: agar powder is added to the water the suspension made, high-pressure homogeneously carry out modification, reheat and make agar become liquid state, finally carry out spraying dry and obtain dissolution in low temperature agar powder.
Concrete steps of the present invention are as follows:
1) agar powder is mixed with water, stir;
2) above-mentioned suspension is joined in clarifixator, regulate homogenization pressure, carry out homogeneous;
3) regulate agar-agar soln mass concentration, heating and melting makes agar become liquid state, carries out spraying dry;
4) sieve and collect powder-product.
Above-mentioned steps 1) in the temperature of water be 50-60 DEG C, agar adding proportion is the 3%-5% of quality.
Above-mentioned steps 2) in homogenization pressure be 60-100Mpa.
Above-mentioned homogenization pressure is 65-90Mpa.
Above-mentioned homogenization pressure is 70Mpa.
Above-mentioned steps 3) in the parameter of spray-drying tower be: feeding temperature more than 80 DEG C, inlet temperature 150-180 DEG C, temperature of outgoing air 60-80 DEG C, temperature 70-90 DEG C in tower.
Further, preferred version of the present invention is as follows:
1) joined by agar powder in the warm water of 50 DEG C, agar adding proportion is 3% of quality;
2) this suspension agitation is even, then join rapidly in clarifixator, adjustment homogenization pressure is 70Mpa, Matter Transfer twice;
3) adding certain mass water makes agar-agar soln mass concentration be about 3%, and heating and melting makes agar become liquid state, then sends into spray-drying tower, the parameter in adjustable spraying drying tower: feeding temperature 80 DEG C, inlet temperature 170 DEG C, temperature of outgoing air 80 DEG C;
4) sieve, particle diameter is greatly about 60-80 μm.
The agar that above-mentioned preferred version obtains modified agar after measured, to obtain gel-strength be 2280g/cm
2, gelation point is 29.7 DEG C, fusing point is 77.8 DEG C, and water ratio is 11.8%.
Present invention also offers a kind of application of dissolution in low temperature agar, is in Yoghourt, add described dissolution in low temperature agar.
Described agar addition in Yoghourt is more than 0.05%.
The solvent temperature of above-mentioned agar is 60-65 DEG C.
The present invention has the following advantages:
1. this technology is under the prerequisite of not adding other materials, utilizes high pressure homogenization technique and spray drying technology to process agar, and the solvent temperature of agar is reduced, and reduces the reduction of gel-strength to the full extent simultaneously;
2. this technology utilizes physical method to carry out modification to the microtexture of agar, and obtain and can have the agar of using value at dissolution in low temperature, dissolution in low temperature agar has saved a large amount of energy and time in actual applications, improves the production efficiency of food;
3. apply this technology produce product edible safety, easy and simple to handle, easily control.
Accompanying drawing explanation
Fig. 1 is the agar gel intensity after different homogenization pressure process.
Fig. 2 is the change of Yoghourt viscosity under different agar addition;
(■-undressed sample; ▲-high-pressure homogeneous-Sample Spray dry).
Fig. 3 is the change of Yoghourt viscosity under different velocity of shear;
(■-undressed sample; ▲-high-pressure homogeneous-Sample Spray dry).
Fig. 4 is the change of soured milk whey amount of precipitation under different agar addition;
(■-undressed sample; ▲-high-pressure homogeneous-Sample Spray dry).
Specific embodiment
Embodiment 1: the selection of homogenization pressure:
Be scattered in by agar in water, the temperature of water is 50 DEG C, and agar adding proportion is 3% of quality.Different pressures can produce different results, high-pressure homogeneous carry out modified, spraying dry collect powder.High-pressure homogeneous pressure, when 10Mpa, 20Mpa and 30Mpa, does not produce gel after the agar cooling obtained; Homogenization pressure, when more than 40Mpa, all defines gel after the agar cooling obtained, the results are shown in Figure 1.
As can be seen from Figure 1, along with the increase of homogenization pressure, agar gel intensity increases, and reach when arriving 70Mpa and be worth most, afterwards along with the increase of homogenization pressure, agar gel Strength Changes is little.During homogenization pressure 65Mpa, gel-strength is 880g/cm
2, during homogenization pressure 70Mpa, gel-strength sharply rises to 2280g/cm
2, the pressure of 70Mpa is the most obvious for the processing effect of agar powder; Homogenization pressure both ensure that the integrity that agar is processed when 70Mpa, comparatively homogenization pressure saves the energy when 75-100Mpa again, so choose the homogenization pressure processing agar of 70Mpa.
For same group of sample, the agar quality of dissolving is directly proportional to its gel-strength, and that is the height of same agar gel intensity depends primarily on the number of agar soluble in water, and the reticulated structure that the agar of dissolving forms gel is more at most more; Homogenization pressure is the powder water-bath 15min at 80 DEG C after the experimental group spraying dry of 30Mpa, can not form gel after cooling; Homogenization pressure is the powder water-bath 15min at 60 DEG C after the experimental group spraying dry of 60Mpa, and can form gel after cooling, at 60 DEG C, agar has dissolved 66.3%; Homogenization pressure is the powder water-bath 15min at 60 DEG C after the experimental group spraying dry of 70Mpa, can form gel after cooling; At 60 DEG C, agar has dissolved 96.0%; Homogenization pressure is the powder water-bath 15min at 60 DEG C after the experimental group spraying dry of 100Mpa, and can form gel after cooling, at 60 DEG C, agar has dissolved 95.4%; The agar solvability that obtains of homogeneous is identical with the agar solvability that homogeneous under 70Mpa obtains at this pressure, but gel-strength declines obviously, and the energy of this homogenization pressure consumption also increases, and improves product cost.
So preliminary selected homogenization pressure is 70Mpa.
Embodiment 2: transmission electron microscope is auxiliary determines homogenization pressure:
Utilize transmission electron microscope clearly can observe agar state in the solution, can understand different homogenization pressure on agar in the solution state produce impact, provide theoretical foundation for selecting the homogenization pressure be applicable to.
Modification agar (does not form gel) in the solution in spherical vesicle, has some beads to combine and is sticked together, and this is that in the supernatant liquor owing to separating out after at room temperature stirring agar, part agar does not disperse completely, to be gathered into a pile; Find during observation as far as possible single, without other impact agar bead take pictures.
Undressed agar is about the spherical existence of 1600nm in the solution with diameter, 30Mpa homogeneous agar in the solution diameter is 1200nm, the agar of 30Mpa homogenization treatment is less than unprocessed agar diameter in the solution, illustrate that the homogenization pressure of 30Mpa reduces agar diameter in the solution, but homogeneous intensity can not make agar soluble in water.60Mpa homogeneous agar in the solution diameter is about 500nm, 70Mpa homogeneous agar in the solution diameter is about 400nm, 100Mpa homogeneous agar in the solution diameter is about 390nm, along with the rising agar diameter in the solution of homogenization pressure is more and more less, but the change of agar diameter is little after 70Mpa; Gel-strength increases along with the rising of homogenization pressure, and after 70Mpa, change is little, and occur that the reason of this phenomenon may be that after homogeneous, the particle diameter of agar is less, agar soluble in water is more, and gel-strength is larger; 70Mpa and 100Mpa experimental group agar size and gel-strength are more or less the same, so when homogenization pressure reaches 70Mpa, the agar after homogeneous is almost all soluble in water, in thick.Homogenization pressure 70Mpa processing dissolution in low temperature agar is selected so analyze according to this.
Embodiment 3: the selection of spray drying condition:
Be scattered in by agar in water, the temperature of water is 50 DEG C, and agar adding proportion is 3% of quality, and homogenization pressure is 70Mpa.Table 1 is each experimental group parameter of spraying dry, carries out spray drying experiment, determine the final condition of spraying dry according to each experimental group parameter in this table.
The agar powder water ratio that first group (inlet temperature 160 DEG C, temperature of outgoing air 80 DEG C) obtains is 11.4%, and the dispersiveness of agar powder is bad, and particle is thinner; The agar powder that second group (inlet temperature 160 DEG C, temperature of outgoing air 70 DEG C) and the 3rd group (inlet temperature 160 DEG C, temperature of outgoing air 60 DEG C) obtains becomes damp, and some agar powders are even sticked together, thoroughly not dry; Because agar charging water content is up to 98%, and the dry wet degree impact of temperature of outgoing air on final powder is very large; Temperature of outgoing air can not be very high simultaneously, and because temperature of outgoing air is too high, heat can not get reclaiming, and can waste mass energy; In sum, select control spraying dry temperature of outgoing air to be 80 DEG C to be advisable.As shown in Table 2, when temperature of outgoing air is 80 DEG C, the water ratio difference of four groups of experiments is not significantly (P > 0.05).
As can be seen from Table 2, along with the rising of spraying dry inlet temperature, loose density declines, 5th group of (inlet temperature 170 DEG C, temperature of outgoing air 80 DEG C) loose density of experimental group is minimum, comparatively other group significant difference (P < 0.05), loose density its particle lower is larger, so the sample particle degree after the 5th group of spraying dry is maximum.The rising of inlet temperature can produce the lower particle of loose density, if but temperature be elevated to vaporator rate improved rapidly, thus make liquid drip expansion, fragmentation or division, intensive fragment will be generated and form the higher particle of loose density.
5th group due to particle relatively large, the rate of dispersion in water is fast, dispersedly presents identical trend with loose density.The mobility of the size reflection sample at slope of repose, slope of repose is larger, and mobility is poorer; The slope of repose of the 5th group is less, and respectively organize significant difference (P < 0.05) with other, mobility is better.
The dispersiveness of powdered sample, slope of repose and loose density have reacted anti-caking effect and the mobility of sample.In certain temperature range, along with the anti-caking effect of the raising agar powder of inlet temperature makes moderate progress, inlet temperature is on the mobility of powder and dispersed impact remarkable (P < 0.05).
In sum, determine spray drying parameters: agar input concentration is about 2%-3%, feeding temperature is more than 80 DEG C, inlet temperature 150-180 DEG C, temperature of outgoing air 60-80 DEG C.
The each experimental group parameter of table 1 spraying dry
Table 2 spraying dry agar powder properties
Note: in same row, alphabetical identical table differential is different not significantly (P > 0.05); Letter is different represents significant difference (P < 0.05)
Embodiment 4
1) joined by agar powder in the warm water of 50 DEG C, agar adding proportion is 3% of quality;
2) this suspension agitation is even, then join rapidly in clarifixator, adjustment homogenization pressure is 70Mpa, Matter Transfer twice;
3) adding certain mass water makes agar-agar soln mass concentration be about 3%, and heating and melting makes agar become liquid state, then sends into spray-drying tower, the parameter in adjustable spraying drying tower: feeding temperature 80 DEG C, inlet temperature 170 DEG C, temperature of outgoing air 80 DEG C;
4) sieve, particle diameter is greatly about 60-80 μm.
The gel-strength of the agar that such scheme obtains modified agar is after measured 2280g/cm
2, gelation point is 29.7 DEG C, fusing point is 77.8 DEG C, water ratio is 11.4%, solvent temperature is 60-65 DEG C.
Embodiment 5
1) joined by agar powder in the warm water of 50 DEG C, agar adding proportion is 5% of quality;
2) this suspension agitation is even, then join rapidly in clarifixator, adjustment homogenization pressure is 65Mpa, Matter Transfer twice;
3) adding certain mass water makes agar-agar soln mass concentration be about 3%, and heating and melting makes agar become liquid state, then sends into spray-drying tower, the parameter in adjustable spraying drying tower: feeding temperature 80 DEG C, inlet temperature 160 DEG C, temperature of outgoing air 60 DEG C;
4) sieve, particle diameter is greatly about 60-80 μm.
The gel-strength of the agar that such scheme obtains modified agar is after measured 880g/cm
2, gelation point is 29.7 DEG C, fusing point is 77.8 DEG C, water ratio is 11.4%, solvent temperature is 60-65 DEG C.
Embodiment 6
1) joined by agar powder in the warm water of 60 DEG C, agar adding proportion is 5% of quality;
2) this suspension agitation is even, then join rapidly in clarifixator, adjustment homogenization pressure is 100Mpa, Matter Transfer twice;
3) adding certain mass water makes agar-agar soln mass concentration be about 3%, and heating and melting makes agar become liquid state, then sends into spray-drying tower, the parameter in adjustable spraying drying tower: feeding temperature 80 DEG C, inlet temperature 180 DEG C, temperature of outgoing air 70 DEG C;
4) sieve, particle diameter is greatly about 60-80 μm.
The gel-strength of the agar that such scheme obtains modified agar is after measured 2150g/cm
2, gelation point is 29.7 DEG C, fusing point is 77.8 DEG C, water ratio is 11.8%,
Embodiment 7
1) joined by agar powder in the warm water of 55 DEG C, agar adding proportion is 4% of quality;
2) this suspension agitation is even, then join rapidly in clarifixator, adjustment homogenization pressure is 60Mpa, Matter Transfer twice;
3) adding certain mass water makes agar-agar soln mass concentration be about 3%, and heating and melting makes agar become liquid state, then sends into spray-drying tower, the parameter in adjustable spraying drying tower: feeding temperature 80 DEG C, inlet temperature 150 DEG C, temperature of outgoing air 80 DEG C;
4) sieve, particle diameter is greatly about 60-80 μm.
The gel-strength of the agar that such scheme obtains modified agar is after measured 759.8g/cm
2, gelation point is 29.7 DEG C, fusing point is 77.8 DEG C, water ratio is 12%.
Embodiment 8
1) joined by agar powder in the warm water of 50 DEG C, agar adding proportion is 4% of quality;
2) this suspension agitation is even, then join rapidly in clarifixator, adjustment homogenization pressure is 90Mpa, Matter Transfer twice;
3) adding certain mass water makes agar-agar soln mass concentration be about 3%, and heating and melting makes agar become liquid state, then sends into spray-drying tower, the parameter in adjustable spraying drying tower: feeding temperature 80 DEG C, inlet temperature 160 DEG C, temperature of outgoing air 80 DEG C;
4) sieve, particle diameter is greatly about 60-80 μm.
The gel-strength of the agar that such scheme obtains modified agar is after measured 2370.8g/cm
2, gelation point is 29.7 DEG C, fusing point is 77.8 DEG C, water ratio is 11.4%.
Embodiment 9: dissolution in low temperature agar is applied in Yoghourt:
1. the change of viscosity
Add white sugar and agar by after skimming milk preheating, as can be seen from Figure 2, along with the raising of agar addition in Yoghourt, its viscosity also increases.The viscosity of undressed agar is higher than modification agar, may be that molecular radical changes, and causes thickening effectiveness slightly to decline because the modification agar course of processing makes its particle diminish.Can by increasing the addition of modification agar a little to reach the viscosity effect of undressed agar powder.Add the agar being about 0.05% in Yoghourt and can play good thickening effectiveness.
2. the change of shear resistant
Because the Yoghourt anti-shear ability of the agar adding 0.08% is better, test so have chosen the agar adding massfraction 0.08%.As can be seen from Figure 3 along with the increase of velocity of shear, the viscosity degradation of Yoghourt, both downtrendings are roughly the same, and anti-shear ability is the same.Agar is very important as its anti-shear ability of thickening material, and after processing, the anti-shear ability change of agar is little.
3. the change of whey amount of precipitation
Yoghourt can cause the phenomenon of synersis under centrifugal action, and the whey in gel structure is separated.The whey eduction rate measuring Yoghourt can reflect the water retention capacity of different yoghurt example.As the agar of stablizer in Yoghourt fermentation and later stage storage, its water retention capacity is one of important factor determining Quality of Yoghourt.As can be seen from Figure 4 along with the increase of agar addition, whey amount of precipitation reduces, and agar has thickening water retention.The water-retentivity of high-pressure homogeneous-spraying dry agar is slightly better than undressed agar powder, and this may be due to modification agar molecule making the hydrophilic water retention capacity of agar strengthen containing more hydroxyl.Add appropriate agar in Yoghourt and can provide good quality for Yoghourt, for the transport of Yoghourt provides stable system with preservation.
The present invention utilizes high-pressure homogeneous-spray drying technology to provide particle and the surface texture of homogeneous rule for agar; This technology is easier compared with the operation of other method, easily controls; The method of comparatively adding other solubility improving substances has more security and practicality; The agar that this technology is produced has the advantages that solvent temperature is low, gel-strength is high.
Claims (10)
1. a preparation method for dissolution in low temperature agar, is characterized in that, agar powder and water are mixed and made into suspension, high-pressure homogeneously carries out modification, reheats and makes agar become liquid state, finally carry out spraying dry and obtain dissolution in low temperature agar powder.
2. method according to claim 1, it is characterized in that, step is as follows:
1) agar powder is mixed with water, stir;
2) above-mentioned suspension is joined in clarifixator, regulate homogenization pressure, carry out homogeneous;
3) regulate agar-agar soln mass concentration, heating and melting makes agar become liquid state, carries out spraying dry;
4) sieve and collect powder-product.
3. method according to claim 2, is characterized in that, step 1) in the temperature of water be 50 DEG C-60 DEG C, agar adding proportion is the 3%-5% of quality.
4. method according to claim 2, is characterized in that, step 2) in homogenization pressure be 60-100Mpa.
5. method according to claim 4, it is characterized in that, homogenization pressure is 65-90Mpa.
6. method according to claim 5, it is characterized in that, homogenization pressure is 70Mpa.
7. method according to claim 2, is characterized in that, step 3) in the parameter of spray-drying tower be: feeding temperature more than 80 DEG C, inlet temperature 150-180 DEG C, temperature of outgoing air 60-80 DEG C.
8. method according to claim 2, it is characterized in that, concrete steps are as follows:
1) joined by agar powder in the warm water of 50 DEG C, agar adding proportion is 3% of quality;
2) this suspension agitation is even, then join rapidly in clarifixator, adjustment homogenization pressure is 70Mpa, Matter Transfer twice;
3) adding certain mass water makes agar-agar soln mass concentration be about 3%, and heating and melting makes agar become liquid state, then sends into spray-drying tower, the parameter in adjustable spraying drying tower: feeding temperature 80 DEG C, inlet temperature 170 DEG C, temperature of outgoing air 80 DEG C;
4) sieve and obtain agar powder.
9. claim 1 prepares the application of agar powder in yoghurt production.
10. state method according to claim 9, it is characterized in that, described dissolution in low temperature agar addition in Yoghourt is more than 0.05%.
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| CN104970999A (en) * | 2015-06-18 | 2015-10-14 | 江苏奇力康皮肤药业有限公司 | Makeup remover cleansing gel and preparation method thereof |
| CN109929061B (en) * | 2017-12-18 | 2021-06-04 | 内蒙古蒙牛乳业（集团）股份有限公司 | Agar and preparation method and application thereof |
| CN108264584A (en) * | 2018-01-31 | 2018-07-10 | 武汉泰科生物技术有限公司 | A kind of process for purification of low-temperature instant agar |
| CN109965176B (en) * | 2019-04-26 | 2022-09-09 | 中国水产科学研究院南海水产研究所 | Agar edible suspending agent and preparation method thereof |
| CN112080017A (en) * | 2020-08-28 | 2020-12-15 | 集美大学 | Method for preparing dissolved agar by normal pressure heat treatment |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1284838A (en) * | 1998-01-08 | 2001-02-21 | 大塚食品株式会社 | Gelled foods and process for producing the same |
| CN102766224A (en) * | 2012-08-06 | 2012-11-07 | 青岛德慧海洋生物科技有限公司 | Production technology of low-temperature instant-dissolving agar |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1284838A (en) * | 1998-01-08 | 2001-02-21 | 大塚食品株式会社 | Gelled foods and process for producing the same |
| CN102766224A (en) * | 2012-08-06 | 2012-11-07 | 青岛德慧海洋生物科技有限公司 | Production technology of low-temperature instant-dissolving agar |
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