CN108783404B - Preparation method of low-temperature instant agar - Google Patents
Preparation method of low-temperature instant agar Download PDFInfo
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- CN108783404B CN108783404B CN201810643683.0A CN201810643683A CN108783404B CN 108783404 B CN108783404 B CN 108783404B CN 201810643683 A CN201810643683 A CN 201810643683A CN 108783404 B CN108783404 B CN 108783404B
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- 229920001817 Agar Polymers 0.000 title claims abstract description 99
- 239000008272 agar Substances 0.000 title claims abstract description 99
- 238000002360 preparation method Methods 0.000 title claims abstract description 7
- 239000000843 powder Substances 0.000 claims abstract description 32
- 229920000168 Microcrystalline cellulose Polymers 0.000 claims abstract description 24
- 235000019813 microcrystalline cellulose Nutrition 0.000 claims abstract description 24
- 239000008108 microcrystalline cellulose Substances 0.000 claims abstract description 24
- 229940016286 microcrystalline cellulose Drugs 0.000 claims abstract description 24
- 238000004090 dissolution Methods 0.000 claims abstract description 12
- 238000000034 method Methods 0.000 claims abstract description 11
- 238000001694 spray drying Methods 0.000 claims abstract description 10
- 238000012545 processing Methods 0.000 claims abstract description 7
- 238000010438 heat treatment Methods 0.000 claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 6
- 238000001238 wet grinding Methods 0.000 claims abstract description 6
- 239000000463 material Substances 0.000 claims abstract description 5
- 238000005119 centrifugation Methods 0.000 claims abstract description 4
- 238000002156 mixing Methods 0.000 claims abstract description 4
- 239000003995 emulsifying agent Substances 0.000 claims description 9
- 239000000839 emulsion Substances 0.000 claims description 7
- 238000007710 freezing Methods 0.000 claims description 3
- 230000008014 freezing Effects 0.000 claims description 3
- 235000010482 polyoxyethylene sorbitan monooleate Nutrition 0.000 claims description 3
- 229920000053 polysorbate 80 Polymers 0.000 claims description 3
- 239000006228 supernatant Substances 0.000 claims description 3
- 239000000203 mixture Substances 0.000 abstract description 5
- 239000002699 waste material Substances 0.000 abstract description 4
- 230000008569 process Effects 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 description 6
- 239000000047 product Substances 0.000 description 5
- 229920002521 macromolecule Polymers 0.000 description 3
- 239000002245 particle Substances 0.000 description 3
- 238000004321 preservation Methods 0.000 description 3
- 241001474374 Blennius Species 0.000 description 2
- 239000013078 crystal Substances 0.000 description 2
- 238000000926 separation method Methods 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 244000000626 Daucus carota Species 0.000 description 1
- 241001506047 Tremella Species 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 235000005770 birds nest Nutrition 0.000 description 1
- 235000012970 cakes Nutrition 0.000 description 1
- 235000010980 cellulose Nutrition 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 239000000701 coagulant Substances 0.000 description 1
- 235000021270 cold food Nutrition 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000001804 emulsifying effect Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 239000000499 gel Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 239000001963 growth medium Substances 0.000 description 1
- 235000015243 ice cream Nutrition 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 230000009965 odorless effect Effects 0.000 description 1
- 239000003883 ointment base Substances 0.000 description 1
- 229920000642 polymer Polymers 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 229910052573 porcelain Inorganic materials 0.000 description 1
- 235000021395 porridge Nutrition 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 238000001179 sorption measurement Methods 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 239000000375 suspending agent Substances 0.000 description 1
- 230000009967 tasteless effect Effects 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 235000005765 wild carrot Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dispersion Chemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention relates to low-temperature instant agar, in particular to a preparation method of the low-temperature instant agar, which comprises the following steps: 1) mixing agar powder and microcrystalline cellulose, wet grinding by a ball mill to obtain agar fine powder 2) putting the agar fine powder into water, heating until the solubility of the agar fine powder is higher than that of the agar fine powder to dissolve to obtain agar high molecular solution mixed with the microcrystalline cellulose 3) processing the agar high molecular solution by high-pressure equipment 4) carrying out centrifugal treatment on the discharged material obtained by the high-pressure equipment to obtain agar high molecular clear solution 5) carrying out spray drying on the agar high molecular clear solution, and storing in ice to obtain the low-temperature instant agar. The agar obtained by the invention has good solubility, the dissolution temperature is less than or equal to 60 ℃, and the dissolution is rapid. Meanwhile, the method has the advantages of simple process, high reutilization rate of the agar mixture obtained by centrifugation, less waste and strong industrial feasibility.
Description
Technical Field
The invention relates to low-temperature instant agar, in particular to a preparation method of the low-temperature instant agar.
Background
Agar is a polysaccharide extracted from seaweed and is one of the most widely used seaweed gels in the world at present. It has wide application in food industry, medicine industry, daily chemical industry, bioengineering and other fields, and the use of agar in food can change the quality of food obviously and raise the grade of food. Agar has coagulability and stability, can form complex with some substances, and can be used as thickener, coagulant, suspending agent, emulsifier, antistaling agent and stabilizer. Can be used for preparing beverage, jelly, ice cream, cake, soft candy, can, meat product, eight-treasure porridge, Tremella edible bird's nest, soup food, cold food, etc. Agar can also be used as a culture medium and an ointment base in medical scientific research.
However, conventional agar is generally dissolved completely at a high temperature (95 ℃ or higher) within 10 to 15 minutes, and requires a high temperature and a long time for heating to dissolve it, which is a major drawback in its application. With the rapid development of the food industry, the demand for agar with excellent performance is more and more urgent, and how to prepare agar with low dissolution temperature becomes a problem to be solved in the field.
Disclosure of Invention
The invention provides a preparation method of low-temperature instant agar aiming at the problems.
The invention is realized by the following technical scheme, which comprises the following steps:
(1) mixing agar powder and microcrystalline cellulose, and wet-milling by a ball mill to obtain agar fine powder;
(2) placing agar fine powder into water, and heating until the solubility of the agar fine powder is higher than that of the agar fine powder to dissolve, so as to obtain an agar high-molecular solution mixed with microcrystalline cellulose;
(3) processing the agar high molecular solution by high-pressure equipment;
(4) centrifuging the discharged material obtained by the high-pressure equipment treatment to obtain an agar high-molecular clarified solution;
(5) spray drying the agar macromolecule clarified solution, and storing in ice-cold condition to obtain low temperature instant agar.
Preferably, the centrifugation is carried out at an ambient temperature not lower than the freezing point of agar.
Preferably, the rotating speed of a centrifugal machine for centrifugal treatment is 4500-5000 rpm.
Preferably, the time of the centrifugal treatment is 5-10 min.
Preferably, the microcrystalline cellulose and a part of agar mixture are obtained through centrifugal separation, an emulsifier is added, an emulsion mixed with the microcrystalline cellulose is obtained through high-pressure equipment treatment, standing and layering are carried out to remove the microcrystalline cellulose, an agar emulsion is obtained, supernatant is removed after centrifugal demulsification and spray drying are carried out, low-temperature instant agar is obtained through ice-cold preservation, and the surplus agar mixture is recycled, so that waste is avoided.
Preferably, the emulsifier is tween-80.
Preferably, the temperature for ice-cold storage is-40 to-35 ℃ and the time is at least 48 hours.
Preferably, the high-pressure equipment adopts a high-pressure homogenizer or an emulsifying machine, and the pressure is 40-150 MPa.
The microcrystalline cellulose is used as a food-grade cellulose depolymerization product, is odorless and tasteless, does not influence a final product when being mixed with agar, and is used as a similar grinding aid in the invention.
The invention firstly wet-grinds the microcrystalline cellulose and the agar powder to obtain finer agar fine powder, further refines the agar fine powder by high-pressure equipment after dissolution, obtains agar macromolecule clear solution by centrifugal separation with different molecular weights, finally carries out spray drying for further refinement, and carries out ice-cold storage to ensure that the agar has better crystal form dissolution, thus obtaining the final low-temperature instant agar. Because the microcrystalline cellulose is difficult to dissolve in the emulsifier, the microcrystalline cellulose and partial agar which are centrifugally separated are further separated under the action of the emulsifier, then the emulsifier is removed through centrifugal demulsification, and the residual agar fine powder is obtained by ice-cold preservation and recovery after spray drying, thereby reducing the waste.
The production technology of the invention has the following advantages: according to the Noyes Whitney equation, rapid dissolution of particles can be promoted due to the increased specific surface area and high wettability resulting from the reduction in particle size of the particles. The mixed microcrystalline cellulose is subjected to wet grinding, so that the adsorption in the refined agar is reduced, the wet grinding efficiency is improved, and the finer agar fine powder is obtained. The agar can be further refined by high-pressure equipment treatment and spray drying, and the crystal form of agar fine powder can be changed by cold preservation for more than 48 hours, so that the agar fine powder is easy to dissolve, and the agar powder with high specific surface area is obtained.
The agar obtained by the invention has good solubility, the dissolution temperature is less than or equal to 60 ℃, and the dissolution is rapid. Meanwhile, the method has the advantages of simple process, high reutilization rate of the agar mixture obtained by centrifugation, less waste and strong industrial feasibility.
Detailed Description
The present embodiments are to be considered in all respects as illustrative and not restrictive. Any changes that may be made by one of ordinary skill in the art after reading the specification herein are, within the purview of the appended claims, to fall within the scope of the patent laws.
Example (b):
a preparation method of low-temperature instant agar comprises the following steps:
(1) mixing agar powder and microcrystalline cellulose, and wet-milling by a ball mill to obtain agar fine powder;
(2) placing the agar fine powder into water, and heating to a temperature higher than the solubility to dissolve the agar fine powder to obtain an agar high-molecular solution mixed with microcrystalline cellulose;
(3) processing the agar high molecular solution by a high-pressure homogenizer under the pressure of 100MPa, and further reducing the fineness;
(4) after the material is discharged by the high-pressure homogenizer, carrying out centrifugal treatment under the condition that the temperature is not lower than the agar freezing point, wherein the temperature is 50 ℃, and centrifuging for 10 minutes by using a centrifugal machine with 5000rpm to separate microcrystalline cellulose and partial agar to obtain an agar macromolecule clarified solution;
(5) spray drying the clear agar polymer solution, and storing at-36 deg.C in ice for 50h to obtain low temperature instant agar.
And (4) separating to obtain microcrystalline cellulose and processing a part of agar mixture to obtain a product, adding an emulsifier Tween-80, processing by a high-pressure homogenizer at 100MPa to obtain an emulsion mixed with the microcrystalline cellulose, standing for layering, removing most of the microcrystalline cellulose to obtain an agar emulsion, centrifuging the agar emulsion for demulsification, taking supernatant for spray drying, and storing the obtained product at-36 ℃ in ice for 50h to obtain the low-temperature instant agar.
Example 2:
the product in step (5) was stored at-30 ℃ for 50h, and the other steps were the same as in example 1.
Example 3:
the product in step (5) was stored at-36 ℃ for 24h, and the other steps were the same as in example 1.
Example 4:
the centrifuge speed was 3000rpm, and the other steps were carried out in the same manner as in example 1.
Comparative example:
the step (1) is omitted, microcrystalline cellulose is not added, the agar powder is directly heated and dissolved from the step (2), and other processes are the same as those in the example 1.
Sensory standards: according to the requirements of GB1975-2010, in the environment of sufficient light and no peculiar smell, the agar fine powder is spread in a white porcelain dish, the shape, color and luster of the agar are observed, the smell is smelled, and the data are obtained as follows:
solubility test: taking 5g of low-temperature instant agar fine powder, putting the fine powder into a beaker, adding 100ml of water, heating the beaker on a magnetic stirrer, observing the dissolution temperature of the fine powder, repeating the test until the difference between the two obtained dissolution temperatures is within 3 ℃, then taking the agar powder to dissolve at the different temperatures, and recording the dissolution time, wherein the experimental data are shown in the following table:
the preferred embodiments of the present invention have been disclosed, but not limited thereto, and the present invention is defined by the appended claims.
Claims (7)
1. The preparation method of the low-temperature instant agar is characterized by comprising the following steps:
(1) mixing agar powder and microcrystalline cellulose, and wet-milling by a ball mill to obtain agar fine powder;
(2) placing the agar fine powder into water, and heating until the dissolution amount of the agar fine powder in the water reaches the solubility, so as to obtain an agar high-molecular solution mixed with microcrystalline cellulose;
(3) processing the agar high molecular solution by high-pressure equipment;
(4) centrifuging the discharged material obtained by the high-pressure equipment treatment to obtain an agar high-molecular clarified solution;
(5) spray drying the agar high-molecular clear solution, and storing in ice at-40 to-35 ℃ for at least 48h to obtain low-temperature instant agar.
2. The method for preparing low-temperature instant agar according to claim 1, which is characterized in that: the centrifugation treatment is carried out at a temperature not lower than the agar freezing point.
3. The method for preparing low-temperature instant agar according to claim 1, which is characterized in that: the rotating speed of a centrifugal machine for centrifugal treatment is 4500-5000 rpm.
4. The method for preparing low-temperature instant agar according to claim 1, which is characterized in that: the time of the centrifugal treatment is 5-10 min.
5. The method for preparing low-temperature instant agar according to claim 1, which is characterized in that: and centrifuging to obtain microcrystalline cellulose and a part of agar mixed material, adding an emulsifier, processing by a high-pressure device to obtain an emulsion mixed with the microcrystalline cellulose, standing for layering to remove the microcrystalline cellulose to obtain an agar emulsion, centrifuging to demulsify, spray-drying supernatant, and storing in ice to obtain the low-temperature instant agar.
6. The method for preparing low-temperature instant agar according to claim 5, which is characterized in that: the emulsifier is tween-80.
7. The method for preparing low-temperature instant agar according to claim 1, which is characterized in that: the high-pressure equipment adopts a high-pressure homogenizer, and the pressure is 40-150 MPa.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810643683.0A CN108783404B (en) | 2018-06-21 | 2018-06-21 | Preparation method of low-temperature instant agar |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201810643683.0A CN108783404B (en) | 2018-06-21 | 2018-06-21 | Preparation method of low-temperature instant agar |
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| CN108783404A CN108783404A (en) | 2018-11-13 |
| CN108783404B true CN108783404B (en) | 2021-09-10 |
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| CN111728072A (en) * | 2020-07-30 | 2020-10-02 | 深圳市阿麦斯食品科技有限公司 | Normal-temperature forming soft sweet and preparation method thereof |
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