CN109929061B - Agar and preparation method and application thereof - Google Patents
Agar and preparation method and application thereof Download PDFInfo
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- CN109929061B CN109929061B CN201711365504.3A CN201711365504A CN109929061B CN 109929061 B CN109929061 B CN 109929061B CN 201711365504 A CN201711365504 A CN 201711365504A CN 109929061 B CN109929061 B CN 109929061B
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Abstract
The invention relates to agar and a preparation method thereof. The method comprises mixing agar powder with water; carrying out smashing treatment on the mixed treatment product on the agar polysaccharide structure; and filtering, concentrating and drying the smashed product so as to obtain the agar. The method has low requirement on parameters of production equipment, has low energy consumption and is beneficial to energy conservation and emission reduction; meanwhile, the agar prepared by the method has low dissolving temperature, the formed gel has low melting point and moderate strength, has soft elasticity and recoverability, and has good taste when being applied to food.
Description
Technical Field
The invention relates to the field of food, in particular to agar, a preparation method and application thereof, and more particularly relates to agar, a stabilizer, a dairy product and a preparation method of agar.
Background
Agar is a common yoghurt stabilizer, and can play a role in retaining water, thickening and the like when being added into yoghurt as a substitute of gelatin.
However, the better quality agar needs further investigation.
Disclosure of Invention
The present application is based on the discovery and recognition by the inventors of the following facts and problems:
in general agar production and preparation methods, crude agar is extracted by an acid method and an alkali method and then is prepared by methods such as dissolving, freezing, plate-and-frame drying and the like, the agar has high dissolving temperature and can be completely dissolved only by heating to high temperature under the condition of continuous stirring, the formed gel has high melting point and high gel strength, the colloid has defective texture and poor soft elasticity, and the agar has rough mouthfeel when being applied to food. Based on the discovery of the problems, the inventor prepares the instant agar by utilizing the high-speed injection of a high-pressure water gun, the dissolving temperature of the instant agar is low, the melting point of the formed gel is low, the strength is moderate, the instant agar has proper soft elasticity and recoverability, and the instant agar tastes good when being applied to food.
The present invention is directed to solving, at least to some extent, one of the technical problems in the related art.
In a first aspect of the invention, a method of preparing agar is provided. According to an embodiment of the invention, the method comprises: mixing agar powder with water; carrying out smashing treatment on the mixed treatment product on the agar polysaccharide structure; and filtering, concentrating and drying the smashed product so as to obtain the agar. The inventor finds that the solute in the agar solution, namely the polysaccharide structure of the crude agar is sheared and broken into a tiny polysaccharide chain structure, so that the finally prepared agar has low dissolving temperature, low melting point of formed gel, moderate strength, excellent soft elasticity and recoverability, and good mouthfeel when being applied to food. According to the preparation method provided by the embodiment of the invention, the parameter requirement on production equipment is low, the energy consumption is low, and the energy conservation and emission reduction are facilitated.
According to an embodiment of the present invention, the method may further include at least one of the following additional technical features:
according to an embodiment of the invention, the breaking up process is a high pressure jet process. The inventor finds that the solute in the agar solution, namely the polysaccharide structure of the crude agar can be sheared and broken into a tiny polysaccharide chain structure by huge pressure and shearing force in the high-pressure spraying process, so that the finally prepared agar has low dissolving temperature, low melting point of formed gel, moderate strength, excellent soft elasticity and recoverability, and good mouthfeel when being applied to food. According to the preparation method provided by the embodiment of the invention, the parameter requirement on production equipment is low, the energy consumption is low, and the energy conservation and emission reduction are facilitated.
According to an embodiment of the present invention, before the high pressure injection treatment, the mixed treatment product is further subjected to a grinding treatment. The inventor finds that the grinding treatment is beneficial to better dispersing the rough agar powder in water and is more beneficial to subsequent high-pressure jet treatment, so that the parameter requirement on production equipment is reduced, the energy consumption is reduced, and the energy conservation and emission reduction are more beneficial; the prepared agar has lower dissolving temperature, lower melting point of formed gel, moderate strength, excellent soft elasticity and recoverability, and better mouthfeel when applied to food.
According to an embodiment of the invention, the time of the grinding treatment is 5 to 10 minutes, such as 6, 7, 8 or 9 minutes. If the time of the grinding treatment is less than 5 minutes or more than 10 minutes, the particle size detection value of the agar is large and is not in the range of 2-40 micrometers, so that the dissolution temperature of the finally formed agar is high. The inventor finds that grinding treatment under the condition is beneficial to better dispersing rough agar powder in water and subsequent high-pressure jet treatment, further reduces the parameter requirements of production equipment, further reduces energy consumption, and is more beneficial to energy conservation and emission reduction; the dissolving temperature of the prepared agar is further reduced, the melting point of the formed gel is further reduced, the strength is moderate, the prepared agar has more excellent soft elasticity and recovery property, and the prepared agar has better mouthfeel when being applied to food.
According to the embodiment of the invention, the average particle size of the grinding treatment product is 2-40 microns, such as 5, 10, 20, 30 and 35 microns. If the particle size is not within the above range, the dissolution temperature of the finally formed agar becomes high. The inventor finds that the particle size is beneficial to subsequent high-pressure injection treatment, so that the parameter requirement on production equipment is further reduced, the energy consumption is further reduced, and the energy conservation and emission reduction are more beneficial; the dissolving temperature of the prepared agar is further reduced, the melting point of the formed gel is further reduced, the strength is moderate, the prepared agar has more excellent soft elasticity and recovery property, and the prepared agar has better mouthfeel when being applied to food.
According to an embodiment of the invention, the high pressure jetting process is a high pressure water gun jetting process. The inventor finds that the solute in the agar solution, namely the polysaccharide structure of the crude agar is sheared and broken into a tiny polysaccharide chain structure by huge pressure and shearing force in the high-pressure water gun high-speed jetting process, so that the finally prepared agar has low dissolving temperature, low melting point of formed gel, moderate strength, excellent soft elasticity and recoverability, and good taste when being applied to food.
According to an embodiment of the invention, the high-pressure water gun spraying treatment is performed at a temperature of 85-97 ℃, such as 90 or 95 ℃. If the temperature is outside this range, the gel strength of the finally formed agar tends to be high. The inventor finds that the high-pressure water gun spraying treatment under the condition is beneficial to shearing and smashing a polysaccharide structure of crude agar into a smaller polysaccharide chain structure, is beneficial to energy conservation and emission reduction, further reduces the dissolving temperature of the finally prepared agar, further reduces the melting point of formed gel, has moderate strength, has better softness and resilience, and has better mouthfeel when being applied to food.
According to an embodiment of the invention, in the injection treatment of the high-pressure water gun, the output pressure of the high-pressure water gun is 30-200Mpa, for example, 50, 100 or 150 Mpa. If the output pressure is outside this range, the gel strength of the finally formed agar tends to be high. The inventor finds that the high-pressure water gun spraying treatment under the condition is beneficial to shearing and crushing the polysaccharide structure of the crude agar into a smaller polysaccharide chain structure, is beneficial to energy conservation and emission reduction, further reduces the dissolving temperature of the finally prepared agar, further reduces the melting point of the formed gel, has moderate strength, has better softness and resilience, and has better mouthfeel when being applied to food.
According to an embodiment of the present invention, the high pressure water gun injection process is performed by: conveying the mixed treatment product to a booster pump through liquid conveying equipment; conveying the mixed treatment product conveyed to the booster pump to a high-pressure water gun through a heat-preservation pipeline; and carrying out high-pressure spraying treatment on the mixed treatment product conveyed to the high-pressure water gun through the high-pressure water gun. The inventor finds that the high-pressure water gun spraying treatment in the mode is beneficial to shearing and smashing the polysaccharide structure of the crude agar into a smaller polysaccharide chain structure, is beneficial to energy conservation and emission reduction, further reduces the dissolving temperature of the finally prepared agar, further reduces the melting point of the formed gel, has moderate strength, has better soft elasticity and resilience, and has better taste when being applied to food.
According to an embodiment of the invention, the liquid delivery device is a rotopump. The inventor finds that the rotor pump is favorable for conveying mixed treatment products to the booster pump, is favorable for subsequent high-pressure water gun injection treatment, is favorable for shearing and smashing polysaccharide structures of crude agar into smaller polysaccharide chain structures, further saves energy, reduces emission, enables the finally prepared agar to further reduce the dissolving temperature, further reduces the melting point of formed gel, has moderate strength, has more excellent softness and resilience, and has better taste when being applied to food.
According to an embodiment of the present invention, in the mixing treatment, the concentration of the agar powder dissolved in water is 0.1 to 3% by mass. The inventor finds that the concentration range is beneficial to subsequent high-pressure injection treatment, so that the parameter requirement on production equipment is further reduced, the energy consumption is further reduced, and the energy conservation and emission reduction are more facilitated; the dissolving temperature of the prepared agar is further reduced, the melting point of the formed gel is further reduced, the strength is moderate, the prepared agar has more excellent soft elasticity and recovery property, and the prepared agar has better mouthfeel when being applied to food.
In a second aspect of the invention, a method of preparing agar is provided. According to an embodiment of the invention, the method comprises: mixing agar powder with water, wherein the concentration of the agar powder dissolved in the water is 0.1-3 mass%; grinding the mixed treatment product for 5-10 minutes, wherein the average particle size of the ground treatment product is 2-40 micrometers; conveying the grinding treatment product to a booster pump through a rotor pump; conveying the grinding treatment product conveyed to the booster pump to a high-pressure water gun through a heat-preservation pipeline; carrying out smashing treatment on the agar polysaccharide structure of the ground product conveyed to the high-pressure water gun by the high-pressure water gun with the output pressure of 30-200Mpa at the temperature of 85-97 ℃; and filtering, concentrating and drying the treated product sprayed by a high-pressure water gun so as to obtain the agar. The inventor finds that the solute in the agar solution, namely the polysaccharide structure of the crude agar can be sheared and broken into a tiny polysaccharide chain structure by huge pressure and shearing force in the jetting process of the high-pressure water gun, so that the finally prepared agar has low dissolving temperature, low melting point of formed gel, moderate strength, excellent soft elasticity and recoverability, and good taste when being applied to food. According to the preparation method provided by the embodiment of the invention, the parameter requirements of production equipment are further reduced, the energy consumption is further reduced, and the energy conservation and emission reduction are facilitated.
In a third aspect of the invention, the invention provides an agar. According to an embodiment of the invention, the agar is prepared by the above method. The inventor finds that the agar has low dissolving temperature, low melting point for forming gel, moderate strength, excellent soft elasticity and recoverability, and good taste when applied to food.
According to an embodiment of the present invention, the agar may further comprise one of the following additional technical features:
according to the embodiment of the invention, the dissolution temperature of the agar is 55-62 ℃, the melting point temperature of the gel is 60-65 ℃, and the gel strength is 250-450g/cm2The dispersion index is 97-99%, the gel viscosity is 29.8-33.8 g, the gel viscosity is 3.82-4.84 mJ, the gel elasticity is 8.21-9.56 g, and the gel elasticity is 6.0-6.7 mm. The inventor finds that the agar has low dissolving temperature, low melting point of formed gel, moderate strength, good dispersibility, excellent soft elasticity and recoverability, and good taste when applied to food.
In a fourth aspect of the invention, a stabilizer is provided. According to an embodiment of the invention, the stabilizer comprises the above agar. The inventor finds that the stabilizer prepared by the method has low dissolving temperature and good dispersibility, can be fully dissolved and dispersed in water or milk at lower temperature, has better processing characteristics when being used as a food thickener in food formulas, particularly yoghurt products, and endows the products with the characteristics of good mouthfeel, texture, rheology and the like.
In a fifth aspect of the invention, a dairy product is presented. According to an embodiment of the invention, the dairy product comprises the above-mentioned stabilizer. The inventor finds that the low-temperature instant agar prepared by the method has better processing characteristics when being used as a food thickener in food formulas, particularly yoghurt products, and endows the products with the characteristics of good mouthfeel, texture, rheology and the like.
Detailed Description
The following detailed description of embodiments of the invention is intended to be illustrative, and is not to be construed as limiting the invention.
1. The basic scheme is as follows: the low-temperature instant agar powder is prepared by taking rough agar powder as a raw material, dissolving the rough agar powder in hot water according to the proportion of 0.1-3% (w/w), dispersing, heating and boiling to fully dissolve the rough agar, keeping the processing temperature at 85-97 ℃, spraying the rough agar powder by a high-pressure water gun at a high speed, shearing and crushing solute, namely polysaccharide structure of the rough agar, in an agar solution by huge pressure and shearing force in the high-speed spraying process into a tiny polysaccharide chain structure, filtering, concentrating, and spray drying.
2. The preferred scheme is as follows: (on the basis of the basic scheme)
2.1 further introducing the crude agar solution, grinding for 5-10min with colloid mill, and taking out the ground solution with average particle diameter of 2-40 μm.
2.2 the agar solution is conveyed to a booster pump by using a rotor pump or any other liquid conveying equipment and then conveyed to a high-pressure water gun through a heat-preservation pipeline.
2.3 further jetting the agar solution at high pressure by a high-pressure water gun, wherein the output pressure of the high-pressure water gun is 30-200Mpa, and the jetting speed of the high-pressure water gun is automatically adjusted according to the output pressure.
On the basis of the above preferred embodiments, the following examples are provided for further explanation of the preferred embodiments and are not to be construed as limiting the invention.
Example 1
The concentration of the crude agar solution is 0.1%, the processing temperature is 85 ℃, the colloid mill grinding time is 5min, the grain diameter after grinding is 2 mu m, and the output pressure of a high-pressure water gun is 30 Mpa.
Example 2
The concentration of the crude agar solution is 0.8%, the processing temperature is 91 ℃, the colloid mill grinding time is 8min, the grain diameter after grinding is 21 mu m, and the output pressure of a high-pressure water gun is 100 Mpa.
Example 3
The concentration of the crude agar solution is 3 percent, the processing temperature is 97 ℃, the colloid mill grinding time is 10min, the grain diameter after grinding is 40 mu m, and the output pressure of a high-pressure water gun is 200 Mpa.
Example 4
The concentration of the crude agar solution is 1.5%, the processing temperature is 95 ℃, the colloid mill grinding time is 7.5min, the grain diameter after grinding is 30 mu m, and the output pressure of a high-pressure water gun is 115 Mpa.
Example 5
The concentration of the crude agar solution is 1.8%, the processing temperature is 93 ℃, the colloid mill grinding time is 8min, the grain diameter after grinding is 26 mu m, and the output pressure of a high-pressure water gun is 50 Mpa.
Comparative example 1
Compared with the preferred scheme, the comparative example 1 does not carry out the high-speed spraying treatment of the high-pressure water gun under the condition of the temperature of 85-97 ℃.
The concentration of the crude agar solution is 1%, the processing temperature is 93 ℃, the colloid mill grinding time is 10min, the grain diameter after grinding is 25 μm, and the filtration, concentration and spray drying are carried out.
Comparative example 2
In contrast to the preferred embodiment, comparative example 2 was directly subjected to the high-pressure spray treatment without colloid milling.
The concentration of the crude agar solution is 1.2%, the processing temperature is 93 ℃, the output pressure of a high-pressure water gun is 50Mpa, and the crude agar solution is filtered, concentrated and spray-dried.
Example 6 test data and test results
1. Gel Strength and melting Point test
Heating and dissolving the agar powder obtained in the embodiments 1-5 and the comparative examples 1 and 2 respectively to prepare 1.5% of agar powder, cooling, refrigerating at 4 ℃ for 24 hours to form gel, and performing texture analysis by using a Brookfield TexturePro texture analyzer; the melting point test method comprises the steps of adding the 1.5% agar solution into a test tube, refrigerating at 4 ℃ to form gel, placing balls on the surface of the gel, heating the gel at 50-95 ℃ at intervals of 1 ℃ for 10Min, heating in sequence until the gel in the test tube cracks, and allowing the balls on the surface to fall into the gel, thus obtaining the melting point. The results of the measurements of the specific parameters are shown in Table 1 below.
In comparative example 1, the gel is not treated by a high-pressure water gun at a high temperature, and the gel strength is larger and the soft elasticity is poorer in various detection indexes, which indicates that the formed gel is hard and brittle;
comparative example 2, the gel strength is relatively weak but the recovery performance of TPA detection is poor when the gel is directly treated by a high-pressure water gun at a high temperature without being treated by a colloid mill, which indicates that the formed gel has relatively loose texture and insufficient compactness.
Table 1: parameter test results of examples 1 to 5 and comparative examples 1 and 2
Compared with examples 1-5, the agar of comparative examples 1 and 2 has high dissolving temperature, the formed gel has high melting point, strength is too strong or too weak, and the softness and resilience are poor.
Compared with comparative examples 1 and 2, the agar in examples 1 to 5 has a low dissolution temperature, and the formed gel has a low melting point, moderate strength, and good soft elasticity and recovery.
The data of the above comparative examples and examples show that the gel strength is positively correlated with the melting point of the gel, and negatively correlated with the viscosity, viscosity and elasticity, indicating that the smaller the gel strength, the better the soft elasticity, and the lower the melting point, the easier the dissolution when heated.
2. Influence on stability of stirred yogurt
Agar obtained in examples 1-5 and comparative examples 1 and 2 is added into yogurt as a stabilizer, the addition amount is 0.2%, after fermentation at 42 ℃ for 8h, demulsification is carried out to obtain stirred yogurt, after low-temperature sterilization at 65 ℃ and 5min, the stirred yogurt is preserved at 42 ℃ for 7 days, and whether precipitation or fat floating phenomenon occurs or not is observed by naked eyes, the results are shown in the following table 2, and the comparative examples 1 and 2 have obvious water precipitation and fat floating conditions, and specific data are as follows.
Table 2: results of the Effect of examples 1 to 5 and comparative examples 1 and 2 on the stability of stirred yogurt
3. Sensory evaluation
The agar obtained in examples 1 to 5 and comparative examples 1 and 2 was added to yogurt as a stabilizer, and the yogurt was subjected to sensory evaluation in the same manner as above, specifically as follows:
product sensory evaluation (also known as "taste testing") was performed by 20 panelists who were randomly selected. Wherein, the sensory evaluation adopts a grading method: the scoring method is a method for evaluating the product or the product characteristics by numerical scoring, and finally, the quality is determined by taking the number of average scores as a sequence, and the scoring rule is that 0-10 scores are taken as an interval, 0-2 scores are taken as a difference, 3-5 scores are taken as a general score, 6-8 scores are taken as a good score, and 9-10 scores are taken as a good score. The evaluation items include: color, flavor and chewing feeling. The sensory evaluation results are shown in the following table 3, and the results show that agar obtained by different treatment methods has no difference on the influence degree of the color and the flavor of the yogurt, but the agar obtained by different treatment methods is poorer in comparison example on smoothness and swallowing strength, and the results are consistent with the results of the gel texture analysis, which shows that the agar obtained by different treatment methods has high gel strength and poor soft elasticity, and has negative influence on the mouthfeel of the stirred yogurt.
Table 3: sensory evaluation results of yoghurts prepared in examples 1 to 5 and comparative examples 1 and 2
| Color | Flavor (I) and flavor (II) | Degree of smoothness | Force of swallowing | |
| Example 1 | 8 | 8 | 8 | 9 |
| Example 2 | 8 | 8 | 8 | 9 |
| Example 3 | 9 | 8 | 9 | 9 |
| Example 4 | 7 | 8 | 9 | 8 |
| Example 5 | 8 | 8 | 9 | 8 |
| Comparative example 1 | 6 | 8 | 4 | 5 |
| Comparative example 2 | 7 | 8 | 6 | 6 |
In the description herein, references to the description of the term "one embodiment," "some embodiments," "an example," "a specific example," or "some examples," etc., mean that a particular feature, structure, material, or characteristic described in connection with the embodiment or example is included in at least one embodiment or example of the invention. In this specification, the schematic representations of the terms used above are not necessarily intended to refer to the same embodiment or example. Furthermore, the particular features, structures, materials, or characteristics described may be combined in any suitable manner in any one or more embodiments or examples. Furthermore, various embodiments or examples and features of different embodiments or examples described in this specification can be combined and combined by one skilled in the art without contradiction.
Although embodiments of the present invention have been shown and described above, it is understood that the above embodiments are exemplary and should not be construed as limiting the present invention, and that variations, modifications, substitutions and alterations can be made to the above embodiments by those of ordinary skill in the art within the scope of the present invention.
Claims (9)
1. A method of preparing agar comprising:
mixing agar powder with water;
carrying out smashing treatment on the mixed treatment product on the agar polysaccharide structure; and
filtering, concentrating and drying the smashed product to obtain the agar,
the smashing treatment is high-pressure water gun spraying treatment, and the high-pressure water gun spraying treatment is carried out at the temperature of 85-97 ℃;
before the high-pressure water gun spraying treatment, grinding the mixed treatment product, wherein the average particle size of the ground treatment product is 2-40 micrometers;
in the injection treatment of the high-pressure water gun, the output pressure of the high-pressure water gun is 30-200 Mpa;
in the mixing treatment, the concentration of the agar powder dissolved in water is 0.1 to 3 mass%.
2. The method according to claim 1, wherein the time of the grinding treatment is 5 to 10 minutes.
3. The method according to claim 1, characterized in that said high-pressure water gun injection treatment is carried out by:
conveying the mixed treatment product to a booster pump through liquid conveying equipment;
conveying the mixed treatment product conveyed to the booster pump to a high-pressure water gun through a heat-preservation pipeline;
and carrying out high-pressure spraying treatment on the mixed treatment product conveyed to the high-pressure water gun through the high-pressure water gun.
4. The method of claim 3, wherein the liquid delivery apparatus is a rotopump.
5. The method of claim 1, comprising:
mixing agar powder with water, wherein the concentration of the agar powder dissolved in the water is 0.1-3 mass%;
grinding the mixed treatment product for 5-10 minutes, wherein the average particle size of the ground treatment product is 2-40 micrometers;
conveying the grinding treatment product to a booster pump through a rotor pump;
conveying the grinding treatment product conveyed to the booster pump to a high-pressure water gun through a heat-preservation pipeline;
carrying out smashing treatment on the agar polysaccharide structure of the ground product conveyed to the high-pressure water gun by the high-pressure water gun with the output pressure of 30-200Mpa at the temperature of 85-97 ℃; and
filtering, concentrating and drying the smashed product so as to obtain the agar.
6. An agar prepared by the method according to any one of claims 1 to 5.
7. The agar as claimed in claim 6, wherein the dissolution temperature is 55-62 ℃, the gel melting point temperature is 60-65 ℃, and the gel strength is 250-450g/cm2The dispersion index is 97-99%, the gel viscosity is 29.8-33.8 g, the gel viscosity is 3.82-4.84 mJ, the gel elasticity is 8.21-9.56 g, and the gel elasticity is 6.0-6.7 mm.
8. A stabilizer, characterized in that it comprises agar, as defined in claim 6 or 7.
9. A dairy product characterized in that it comprises the stabilizer of claim 8.
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| JP3023244B2 (en) * | 1992-05-15 | 2000-03-21 | 伊那食品工業株式会社 | Low strength agar and method for producing the same |
| EP0873691A3 (en) * | 1992-05-15 | 1999-07-14 | Ina Food Industry Co., Ltd. | Food comprising a low gel strength agar |
| CN100381471C (en) * | 2005-12-29 | 2008-04-16 | 上海交通大学 | Process for preparing quickly dissolving agar |
| CN102766224B (en) * | 2012-08-06 | 2015-02-04 | 青岛德慧海洋生物科技有限公司 | Production technology of low-temperature instant-dissolving agar |
| CN103190480A (en) * | 2013-04-22 | 2013-07-10 | 青岛利邦达海洋科技有限公司 | Yogurt stabilizer |
| CN103421198B (en) * | 2013-07-23 | 2015-06-10 | 东北农业大学 | Preparation method and application of low-temperature dissolving agar |
| CN106977752A (en) * | 2017-05-05 | 2017-07-25 | 青岛德慧海洋生物科技有限公司 | The preparation method of low-temperature instant agar |
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