CN115568582B - Compound stabilizer containing Sanzan gum and application thereof - Google Patents

Compound stabilizer containing Sanzan gum and application thereof Download PDF

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Publication number
CN115568582B
CN115568582B CN202211057531.5A CN202211057531A CN115568582B CN 115568582 B CN115568582 B CN 115568582B CN 202211057531 A CN202211057531 A CN 202211057531A CN 115568582 B CN115568582 B CN 115568582B
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gum
jelly
compound stabilizer
parts
viscosity
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CN115568582A (en
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胡炎华
于宏艳
杨志轩
常利斌
李岩
赵津津
李璐
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Langfang Meihua Bio Technology Development Co Ltd
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Langfang Meihua Bio Technology Development Co Ltd
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    • 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
    • A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
    • 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
    • A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
    • A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
    • A23L21/15—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable juices
    • 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
    • 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
    • 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
    • A23L29/294—Inorganic additives, e.g. silica
    • 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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  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Dispersion Chemistry (AREA)
  • Inorganic Chemistry (AREA)
  • Jellies, Jams, And Syrups (AREA)

Abstract

The invention relates to the technical field of food processing, in particular to a compound stabilizer containing sanzan gum and application thereof. The compound stabilizer provided by the invention comprises the following components in parts by weight: 50-55 parts of carrageenan, 20-22 parts of xanthan gum, 15-20 parts of sanzan gum and 5-7 parts of potassium salt by mass. The compound stabilizer can remarkably improve the texture characteristics of the jelly product, endow the jelly product with better brittleness, elasticity, cohesion and adhesiveness, has excellent water retention, can effectively reduce the production cost of the compound stabilizer and the jelly, and realizes excellent stabilizer effect with fewer raw material types. The jelly prepared by the compound stabilizer has smooth taste, sufficient elasticity, good brittleness and excellent water retention performance, and the light transmittance of the product is obviously improved compared with that of the jelly added with the konjac glucomannan, and the production cost is lower.

Description

Compound stabilizer containing Sanzan gum and application thereof
Technical Field
The invention relates to the technical field of food processing, in particular to a compound stabilizer containing sanzan gum and application thereof.
Background
Xanthan gum is an ideal thickener, suspending agent and emulsifier in the food industry, but is itself a non-newtonian fluid and cannot be formed alone. The xanthan gum and galactomannan hydrophilic colloid such as konjac gum, locust bean gum, carrageenan, etc. can form elastic gel or improve the gel forming property of the mannans. The xanthan gum, locust bean gum and konjac gum are compounded to form elastic gel, but the xanthan gum is not fragile enough and does not have the fragile taste of jelly. Carrageenan, and in particular kappa-carrageenan, can form brittle gels in the presence of potassium salts, but is not sufficiently elastic. Therefore, the current jelly industry generally adopts xanthan gum, konjac gum and carrageenan, or the xanthan gum, the carrageenan and locust bean gum for compounding, so that the effects of improving the brittleness and the elasticity of the jelly and improving the water retention performance are achieved.
In the prior art, when preparing jelly, the jelly is mostly compounded by using gellan gum, xanthan gum, locust bean gum, carrageenan, konjak gum, guar gum and other colloids, so that good brittle and elastic gel is obtained, and meanwhile, the jelly has certain water retention and prevents the gel from liquid removal and shrinkage. For example, patent application CN111528452A adopts carrageenan 20-30%, konjak gum 20-30%, locust bean gum 10-30%, sodium citrate 10%, potassium chloride 10-20%, and guar gum 20% as compound stabilizer; CN101584423B adopts gellan gum, carrageenan and konjac gum as compound stabilizer, and potassium ions are used for enhancing the gel characteristic of the carrageenan; CN108783339a adopts carrageenan, konjac gum, locust bean gum and xanthan gum as compound stabilizers to prepare fruit jelly; CN108576735B adopts konjak gum, carrageenan and xanthan gum with mass percent of 48-52%, 21-24% and 24-31% as compound stabilizers to prepare jelly with starch decomposition inhibiting effect; CN102907623B is also prepared from Konjac gum 1-6%, carrageenan 2-6% and xanthan gum 1-5% as stabilizer and gel component of weight-reducing pudding powder; CN104783032a adopts konjac gum, carrageenan, agar and xanthan gum as stabilizers and gelling agents for jelly.
At present, in the compound stabilizer for jelly, the adding proportion of locust bean gum, konjak gum and guar gum is higher, and as the production of the hydrophilic colloid from three plants is greatly influenced by seasons, climates and regional changes, the price of the hydrophilic colloid is higher, especially the price of the locust bean gum and the konjak gum is at least more than or equal to 80 yuan/kg. Guar gum, although slightly less expensive than the two colloids, has poor acid resistance and stability, and can provide good viscosity at the early stage of product preparation, but the viscosity and water retention performance of guar gum can be drastically reduced with the increase of shelf life. Furthermore, the light transmittance of the konjak gum is poor, so that the light transmittance of other colloids compounded with the konjak gum is high, and the addition ratio of the konjak gum to the transparent jelly is limited.
In view of the above problems, it is of great importance to develop a compound stabilizer which has lower cost and can ensure that the jelly has better elasticity, brittleness and water retention performance.
Disclosure of Invention
The invention provides a compound stabilizer containing sanzan gum and application thereof.
Specifically, the invention provides the following technical scheme:
the invention provides a compound stabilizer which comprises the following components in parts by weight: 50-55 parts of carrageenan, 20-22 parts of xanthan gum, 15-20 parts of sanzan gum and 5-7 parts of potassium salt by mass.
Different foods have different compositions, physicochemical properties and tissue states, so that the performance requirements on the compound stabilizer are different. The compound stabilizer disclosed by the invention is a stabilizer developed for jelly products.
Preferably, the compound stabilizer is a compound stabilizer for jelly.
Among the compound stabilizers, sanzan gum is a kind of microbial polysaccharide obtained by fermentation culture of Sphingomonas, and can be used as a thickener, a gel, a suspending agent and an emulsifying agent to be applied to industries such as food, daily chemicals, oil extraction and the like. The most widely used fields are acid beverage, milk beverage, vegetable protein beverage and meat sausage, and reports of using sanzan gum as a stabilizer of jelly are not seen.
When the compound stabilizer for the jelly is developed, the invention surprisingly discovers that the components can be well matched to form gel with excellent texture by compounding the sanzan gum, the carrageenan, the xanthan gum and the potassium ions according to the proportion, and the gel is used as the compound stabilizer to be favorable for endowing the jelly system with higher cohesiveness, and can obviously improve the brittleness, the elasticity and the water retention of the jelly; in addition, the Sanzan gum belongs to the microorganism hydrocolloid, the production is not limited by seasons, climates and regions, the production cost and the production difficulty are greatly lower than those of locust bean gum and konjak gum, the production cost is lower, the price is stable, and the cost of the compound stabilizer is reduced.
The compound stabilizer provided by the invention can only consist of the following components in parts by weight: 50-55 parts of carrageenan, 20-22 parts of xanthan gum, 15-20 parts of sanzan gum and 5-7 parts of potassium salt by mass.
Preferably, the viscosity of the 1% aqueous solution of the sanzan gum used for the compound stabilizer is more than or equal to 1500cp (more preferably more than or equal to 2000 cp), and the viscosity of the 1% aqueous solution containing 1% potassium chloride of the sanzan gum is more than or equal to 1800cp (more preferably more than or equal to 2000 cp).
Preferably, the viscosity of the 1% aqueous solution of the xanthan gum is equal to or more than 500cp, and the viscosity of the 1% aqueous solution of the xanthan gum containing 1% potassium chloride is equal to or more than 1200cp.
The gel system formed by the sanzan gum with the viscosity performance, the xanthan gum, the carrageenan and the potassium ions is compounded, so that the cohesiveness and the water retention of the compound stabilizer can be obviously improved, and the jelly product is endowed with higher brittleness and elasticity.
Further preferably, the viscosity of the 1% aqueous solution of the sanzan gum is 2000-2400cp, and the viscosity of the 1% aqueous solution of the sanzan gum containing 1% potassium chloride is 2000-2800cp.
Further preferably, the viscosity of the 1% aqueous solution of xanthan gum is 800-1300cp, and the viscosity of the 1% aqueous solution of xanthan gum containing 1% potassium chloride is 1300-1800cp.
In the compound stabilizer, the mass ratio of the sanzan gum to the xanthan gum is (0.65-0.9): 1. in the proportion range, the sanzan gum and the xanthan gum can better cooperate to promote the texture improvement of the stabilizer gel system together.
Preferably, the carrageenan used in the above-mentioned compound stabilizer is kappa-carrageenan. The cooperation of the kappa-carrageenan and potassium ions is more beneficial to improving the brittleness of the gel.
In the compound stabilizer, the potassium salt is one or a mixture of more selected from potassium chloride, potassium lactate, potassium pyrophosphate, dipotassium hydrogen phosphate, potassium citrate and potassium sorbate.
In some embodiments of the invention, the potassium salt is potassium chloride.
In some embodiments of the present invention, the built stabilizer comprises the following components in parts by weight: 50-55 parts of carrageenan, 20-22 parts of xanthan gum, 15-20 parts of sanzan gum and 10-12 parts of potassium chloride.
In some embodiments of the present invention, the built stabilizer consists of the following components in parts by weight: 50-55 parts of carrageenan, 20-22 parts of xanthan gum, 15-20 parts of sanzan gum and 10-12 parts of potassium chloride.
The invention provides a preparation method of the compound stabilizer, which comprises the step of mixing carrageenan, xanthan gum, sanzan gum and potassium salt.
The invention also provides application of the compound stabilizer in preparing jelly.
The compound stabilizer can be prepared by a common jelly preparation method when being used for preparing jelly. The jelly takes the compound stabilizer as a stabilizer.
The invention provides a jelly, which comprises the compound stabilizer.
In the jelly, the mass percentage of the compound stabilizer is 0.6-0.8%.
Preferably, the jelly comprises the following components in parts by weight: 140-160 parts of sweetener, 0.6-1 part of citric acid, 0.3-0.4 part of sodium citrate, 0.4-0.5 part of potassium sorbate, 6-8 parts of compound stabilizer and 120-150 parts of fruit juice.
The jelly may also contain essence and/or pigment.
Further preferably, the jelly comprises the following components in parts by weight: 140-160 parts of sweetener, 0.6-1 part of citric acid, 0.3-0.4 part of sodium citrate, 0.4-0.5 part of potassium sorbate, 6-8 parts of compound stabilizer, 120-150 parts of fruit juice, 0-2 parts of essence and 0-0.2 part of pigment.
The sweetener may be one or more selected from white sugar, sucrose, glucose, trehalose, sorbitol, mannitol, erythritol, maltitol, lactitol, and xylitol.
The juice described above may be a concentrated juice including, but not limited to, concentrated apple juice, concentrated white grape juice, concentrated strawberry juice, concentrated mango juice, and the like.
In some embodiments of the present invention, the jelly comprises the following components in parts by weight, based on 1000 parts by weight total: 140-160 parts of sweetener, 0.6-1 part of citric acid, 0.3-0.4 part of sodium citrate, 0.4-0.5 part of potassium sorbate, 6.5-8 parts of compound stabilizer, 120-150 parts of fruit juice, 0-2 parts of essence, 0-0.2 part of pigment and the balance of water.
The invention also provides a preparation method of the jelly, which comprises the following steps: mixing a compound stabilizer, a sweetener and water to obtain a compound gum solution, dissolving the compound gum solution at 75-85 ℃ to obtain a sol liquid, cooling, mixing the sol liquid with the rest raw materials except the compound stabilizer and the sweetener, and sterilizing.
In the method, the compound stabilizer, the sweetener and the water are mixed and stirred to fully swell the colloid.
In the method, the composite glue solution is subjected to sol at 75-85 ℃ for 10-30min to obtain sol solution. Filtering the sol solution (100 mesh nylon net can be adopted for filtering) to remove impurities and foam, cooling to below 70deg.C, adding the rest raw materials into the sol solution, and mixing.
In the above method, the sterilization is carried out at 82-88deg.C for 15-20min. Cooling to room temperature after sterilization, and standing to obtain the jelly product.
In some embodiments of the invention, the sanzan gum, the xanthan gum, the kappa-carrageenan and the potassium ions, which have both aqueous solution viscosity and potassium chloride solution viscosity of more than 2000cp (mPa & lts), are mixed to obtain the compound stabilizer, and then the compound stabilizer is added into the aqueous solution containing the corresponding food raw materials in proportion, and the jelly is prepared by heating, swelling, filtering, blending, sterilizing and packaging.
The invention has the beneficial effects that: the compound stabilizer provided by the invention can obviously improve the texture characteristics of the jelly product, endow the jelly product with better brittleness, elasticity, cohesiveness and cohesiveness, has excellent water retention, can effectively reduce the production cost of the compound stabilizer and the jelly, and realizes excellent stabilizer effect with fewer raw material types.
The jelly prepared by the compound stabilizer has smooth mouthfeel, sufficient elasticity, good brittleness and excellent water retention performance, the light transmittance of the product is obviously improved compared with that of the jelly added with the konjac glucomannan, and the production cost is lower.
Detailed Description
For the purpose of making the objects, technical solutions and advantages of the present invention more apparent, the technical solutions in the present invention will be clearly and completely described below, and it is apparent that the described embodiments are some embodiments of the present invention, but not all embodiments. All other embodiments, which can be made by those skilled in the art based on the embodiments of the invention without making any inventive effort, are intended to be within the scope of the invention.
In the following examples and comparative examples, the Sanzan gum used was a commercially available product of the quincuncial group, the commercial model was quincuncial Sanzan gum, and 2 batches of products were selected in total, wherein the viscosity of 1% aqueous solution was 2063cp, and the viscosity of 1% potassium chloride solution containing 1% sample was 2469cp, which was designated Sanzan gum 1; the viscosity of the 1% aqueous solution was 2316cp, and the viscosity of the 1% potassium chloride solution containing 1% sample was 2719cp, designated sanzan gum 2; and a sanzama gum sample prepared by the method of example 5 in patent application CN110760015a, which had a viscosity of 1039cp as a 1% aqueous solution, and a viscosity of 1692cp as a 1% potassium chloride solution containing 1% sample, was designated sanzama gum 3. The xanthan gum is a commercial conventional product, the manufacturer is a quincuncial group, the commercial model is MHF-80, and the serial number is 1; and the commercial conventional products are manufactured into the Chinese Xuan biochemistry, and the commodity model is9270, number 2. The kappa-carrageenan is a commercial product, and the manufacturer is Fujian green new.
Example 1
The embodiment provides a compound stabilizer containing sanzhan gum, which consists of kappa-carrageenan, xanthan gum, sanzhan gum and potassium chloride in a mass ratio of 50:20:18:10, wherein the viscosity of a 1% aqueous solution of the sanzhan gum is 2063cp, the viscosity of a 1% potassium chloride solution containing 1% of a sample is 2469cp, manufacturers of the xanthan gum are quincuncial groups, the commercial model is MHF-80, the viscosity of a 1% aqueous solution of the xanthan gum is 987cp, and the viscosity of a 1% aqueous solution containing 1% potassium chloride is 1395cp.
The embodiment also provides a preparation method of the compound stabilizer, which comprises the following steps: and fully and uniformly mixing kappa-carrageenan, xanthan gum, sanzan gum and potassium chloride to prepare the compound stabilizer.
The embodiment also provides jelly containing the compound stabilizer, which comprises the following components in parts by weight, based on 1000 parts by weight: 8 parts of compound stabilizer, 0.6 part of citric acid, 0.3 part of sodium citrate, 150 parts of white granulated sugar and 0.45 part of potassium sorbate; 0.8 part of apple powder essence, 0.1 part of apple green pigment, 0.05 part of lemon yellow pigment, 140 parts of concentrated apple juice and the balance of water.
The embodiment also provides a preparation method of the jelly, which comprises the following steps:
(1) Uniformly mixing the compound stabilizer and white granulated sugar dry powder, slowly pouring the mixture into cold water, and continuously stirring for 30 minutes by a stirrer to fully swell the glue to obtain a compound glue solution;
(2) Boiling glue: placing the composite gum solution into a water bath kettle, keeping the temperature at 80 ℃, and dissolving the gum solution for 20min to obtain a gum solution;
(3) Filtering the glue solution dissolved in the step (2) by using a 100-mesh nylon net, and removing trace impurities and foam generated in the preparation process of the glue, so as to avoid turbidity and bubble phenomena and prevent the influence on the quality of products;
(4) Slowly adding fruit juice, citric acid, sodium citrate and other residual materials into the gum solution after the temperature is reduced to 68 ℃, mixing and stirring for 15min;
(5) And (3) placing the mixed solution in the step (4) in a water bath kettle at 85 ℃ for sterilization for 15min, filling and sealing the solution when the sterilization is finished, keeping a sample for measurement, cooling the solution to room temperature, and standing the solution for one night to obtain a jelly finished product.
Example 2
The embodiment provides a compound stabilizer containing sanzhan gum, which consists of kappa-carrageenan, xanthan gum, sanzhan gum and potassium chloride in a mass ratio of 53:21:16:11, wherein the viscosity of a 1% aqueous solution of the sanzhan gum is 2316cp, the viscosity of a 1% potassium chloride solution containing 1% of a sample is 2719cp, manufacturers of the xanthan gum are plum blossom groups, the commercial model is MHF-80, the viscosity of a 1% aqueous solution of the xanthan gum is 987cp, and the viscosity of a 1% aqueous solution containing 1% potassium chloride is 1395cp.
The embodiment also provides a preparation method of the compound stabilizer, which comprises the following steps: and fully and uniformly mixing kappa-carrageenan, xanthan gum, sanzan gum and potassium chloride to prepare the compound stabilizer.
The embodiment also provides jelly containing the compound stabilizer, which comprises the following components in parts by weight, based on 1000 parts by weight: 7.5 parts of compound stabilizer, 0.8 part of citric acid, 0.4 part of sodium citrate, 140 parts of white granulated sugar, 0.45 part of potassium sorbate, 0.8 part of mango powder essence, 0.1 part of sunset yellow pigment, 0.05 part of lemon yellow pigment, 140 parts of mango juice (the mango puree is prepared into flavor juice according to the mass ratio of 15 percent, and the flavor juice is filtered by a 100-mesh screen to remove insoluble fibers in the flavor juice to obtain mango juice), and the balance of water.
This example also provides a method for preparing the jelly described above, which differs from the method for preparing the jelly of example 1 only in that: step (4): slowly adding fruit juice, citric acid, sodium citrate and other all the rest materials into the gum solution after the temperature is reduced to 70 ℃, mixing and stirring for 15min.
Example 3
The embodiment provides a compound stabilizer containing sanzhuan gum, which consists of kappa-carrageenan, xanthan gum, sanzhuan gum and potassium chloride in a mass ratio of 52:20:17:11, wherein the viscosity of a 1% aqueous solution of the sanzhuan gum is 2063cp, the viscosity of a 1% potassium chloride solution containing 1% of a sample is 2469cp, the manufacturer of the xanthan gum is Zhongxuan biochemical, and the commodity model is9270, viscosity of 1% aqueous solution of xanthan gum was 1159cp, and viscosity of 1% aqueous solution containing 1% potassium chloride was 1680cp.
The embodiment also provides a preparation method of the compound stabilizer, which comprises the following steps: and fully and uniformly mixing kappa-carrageenan, xanthan gum, sanzan gum and potassium chloride to prepare the compound stabilizer.
The embodiment also provides jelly containing the compound stabilizer, which comprises the following components in parts by weight, based on 1000 parts by weight: 7 parts of compound stabilizer, 1 part of citric acid, 0.4 part of sodium citrate, 150 parts of white granulated sugar and 0.45 part of potassium sorbate; 0.8 part of grape powder essence, 150 parts of concentrated white grape juice and the balance of water.
This example also provides a method for preparing the jelly described above, which is the same as the method for preparing the jelly of example 1.
Example 4
The embodiment provides a compound stabilizer containing sanzhan gum, which consists of kappa-carrageenan, xanthan gum, sanzhan gum and potassium chloride in a mass ratio of 55:22:15:12, wherein the viscosity of a 1% aqueous solution of the sanzhan gum is 2316cp, the viscosity of a 1% potassium chloride solution containing 1% of a sample is 2719cp, manufacturers of the xanthan gum are plum blossom groups, the commercial model is MHF-80, the viscosity of a 1% aqueous solution of the xanthan gum is 1209cp, and the viscosity of a 1% aqueous solution containing 1% potassium chloride is 1659cp.
The embodiment also provides a preparation method of the compound stabilizer, which comprises the following steps: and fully and uniformly mixing kappa-carrageenan, xanthan gum, sanzan gum and potassium chloride to prepare the compound stabilizer.
The embodiment also provides jelly containing the compound stabilizer, which comprises the following components in parts by weight, based on 1000 parts by weight: 6.5 parts of compound stabilizer, 1 part of citric acid, 0.3 part of sodium citrate, 150 parts of white granulated sugar, 0.45 part of potassium sorbate, 0.8 part of strawberry powder essence, 140 parts of concentrated strawberry juice and the balance of water.
This example also provides a method for preparing the jelly described above, which differs from the method for preparing the jelly of example 1 only in that: step (4): and slowly adding the rest raw materials into the glue solution after the temperature is reduced to 69 ℃, mixing and stirring for 15min.
Comparative example 1
This comparative example provides a compound stabilizer containing sanzan gum, which differs from the compound stabilizer of example 2 only in that: the sanzan gum used was a sample prepared by the method of example 5 in reference patent application CN110760015a, the viscosity of 1% aqueous solution thereof was 1039cp, and the viscosity of 1% potassium chloride solution containing 1% sample was 1692cp.
The preparation method of the compound stabilizer is the same as that of the compound stabilizer of the embodiment 2.
This comparative example also provides a jelly comprising the above-described compound stabilizer, which was identical to the formulation of the jelly of example 2.
This comparative example also provides a method for preparing the above jelly, which is the same as that of the jelly of example 2.
Comparative example 2
This comparative example provides a compound stabilizer containing sanzan gum, which differs from the compound stabilizer of example 2 only in that: the viscosity of the 1% aqueous solution of the Sanzan gum used was 2479cp, the viscosity of the 1% potassium chloride solution containing 1% of the sample was 2869cp, the xanthan gum used was quincuncial group, commercial model number was MHF-80, and the viscosity index was the same as in example 2.
The preparation method of the compound stabilizer is the same as that of the compound stabilizer of the embodiment 2.
This comparative example also provides a jelly comprising the above-described compound stabilizer, which was identical to the formulation of the jelly of example 2.
This comparative example also provides a method for preparing the above jelly, which is the same as that of the jelly of example 2.
Comparative example 3
The comparative example provides a compound stabilizer which consists of kappa-carrageenan, xanthan gum, konjac gum and potassium chloride in a mass ratio of 50:20:20:10, wherein a manufacturer of the xanthan gum is a plum blossom group, the commercial model is MHF-80, and the viscosity index is the same as that of example 4.
The preparation method of the compound stabilizer is the same as that of the compound stabilizer of the embodiment 4.
The comparative example also provides jelly containing the compound stabilizer, which comprises the following components in parts by weight, based on 1000 parts by weight: 8 parts of compound stabilizer, 1 part of citric acid, 0.3 part of sodium citrate, 150 parts of white granulated sugar and 0.45 part of potassium sorbate; 0.8 part of strawberry powder essence, 140 parts of concentrated strawberry juice and the balance of water.
This comparative example also provides a method for preparing the above jelly, which is the same as that of the jelly of example 4.
Comparative example 4
The comparative example provides a compound stabilizer, referring to example 5 in CN108576735B, kappa-carrageenan, xanthan gum, konjak gum and potassium chloride are weighed according to a mass ratio of 50.1:23.7:26.2:10, and are fully and uniformly mixed to prepare the compound stabilizer, wherein a manufacturer of the xanthan gum is a plum blossom group, the commercial model is MHF-80, and the viscosity index is the same as that of example 2.
The comparative example also provides jelly containing the compound stabilizer, wherein 4.4 parts of the compound stabilizer are taken according to 1000 parts by mass, and the balance of the formula is the same as in example 2, and the balance is water.
This comparative example also provides a method for preparing the above jelly, which is the same as that of the jelly of example 2.
Comparative example 5
The comparative example provides a compound stabilizer, referring to example 3 in CN101584423B, low acyl gellan gum, carrageenan, konjak gum, potassium chloride and calcium lactate are weighed according to a mass ratio of 1.0:1.2:0.5:0.6:1.0, and fully and uniformly mixed to prepare the compound stabilizer.
The comparative example also provides jelly containing the compound stabilizer, wherein 4.3 parts of the compound stabilizer are taken according to 1000 parts by mass, and the balance of the formula is the same as in example 1, and the balance is water.
This comparative example also provides a method for preparing the above jelly, which is the same as that of the jelly of example 1.
Comparative example 6
The comparative example provides a compound stabilizer containing sanzhan gum, which consists of kappa-carrageenan, guar gum, sanzhan gum and potassium chloride in a mass ratio of 53:21:16:11, wherein the viscosity of a 1% aqueous solution of the sanzhan gum is 2063cp, the viscosity of a 1% potassium chloride solution containing 1% of a sample is 2469cp, and the manufacturer of the guar gum is Guangrou Hexachemical Co Ltd, and the viscosity of a 1% mass concentration aqueous solution is 5500cp.
The preparation method of the compound stabilizer is the same as that of the compound stabilizer of the embodiment 2.
The comparative example also provides a jelly comprising the above-described compound stabilizer, which is identical to the formulation and preparation method of the jelly of example 2.
Experimental example
To further verify the performance of the jelly products prepared in each of the examples and comparative examples, product performance evaluations were performed in the following manner while taking the commercial jelly product, which is known under the trade name of Dajie fruit jelly (without pulp), as a control.
1. Sample light transmission test
Before gel, the prepared jelly sample is placed on a visible light spectrophotometer, 430nm light transmission measurement is carried out by adopting a cuvette with a 1mm optical path, and after measurement, the sample is rapidly poured out and the cuvette is washed.
2. Texture characteristics
The jelly sample was placed in a 60X 60mm glass crystallization dish in advance and cooled to room temperature (25 ℃) for later use on the previous day. TPA measurement is carried out by using a TA.XT-PLUS physical property measuring instrument of Beijing micro-communication ultra technology instrument, inc., and the measurement parameters are as follows: the speed of the test is 5mm/s before the measurement, the test speed is 1mm/s, the speed of the test is 1mm/s after the measurement, the compression degree is 50%, the residence time is 5s, the trigger value is 5g (the measurement program is reported by reference document: chen Zikai, the influence of the ultra-high pressure on the performance of the polysaccharide gel and the application research are carried out), and the whole operation process is controlled at the room temperature of 25 ℃. After testing, the specimens were obtained for Hardness (Hardness), friability (Fractability), gumminess (Gummiess), chewiness (Chewire), elasticity (Springeness), cohesiveness (Cohesives), and recovery (Resilience).
3. Determination of Water holding Capacity
And (3) storing the prepared jelly samples at a low temperature of 4 ℃, pouring out the precipitated liquid, weighing the weight of the jelly, measuring once a day for one week, taking an average value of the results of 7 days, and calculating the average daily water loss and the water retention performance of 7 days.
4. Sensory evaluation
The different jelly samples were randomly numbered and 15 subjects scored for differences in the samples according to sensory evaluation, with the scoring rules shown in table 1. The samples were analyzed for each sensory evaluation index using a data sheet format.
TABLE 1
The texture characteristics of the jelly samples prepared in the above examples and comparative examples are shown in table 2.
TABLE 2
Grouping Hardness/g Friability/g Elasticity of Cohesive property Tackiness of the adhesive Masticatory properties Recovery of
Example 1 359.228±10.891 601.835±13.486 0.994±0.006 0.458±0.028 78.649±4.247 72.447±5.483 0.072±0.004
Example 2 363.057±11.665 592.623±15.822 0.991±0.004 0.484±0.044 84.845±6.790 82.971±6.600 0.069±0.003
Example 3 358.421±13.115 589.438±12.119 0.989±0.004 0.257±0.002 77.230±4.983 75.149±6.979 0.068±0.006
Example 4 366.754±11.249 546.020±9.889 0.984±0.007 0.496±0.011 85.172±7.253 83.626±5.972 0.078±0.002
Comparative example 1 252.639±5.489 —— 0.973±0.001 0.534±0.051 64.305±3.892 62.33±4.781 0.049±0.002
Comparative example 2 407.238±25.712 239.815±6.337 1.012±0.016 0.693±0.049 89.832±7.614 87.529±8.438 0.086±0.019
Comparative example 3 338.062±12.447 538.156±15.112 0.927±0.004 0.174±0.039 62.260±6.810 61.289±5.921 0.031±0.001
Comparative example 4 208.163±5.654 —— 0.673±0.004 0.128±0.012 49.083±2.871 40.772±5.128 0.032±0.003
Comparative example 5 200.549±3.893 —— 0.681±0.003 0.169±0.006 51.129±8.230 36.219±2.810 0.029±0.004
Comparative example 6 217.337±10.259 427.881±18.149 0.927±0.008 0.249±0.004 49.732±5.481 38.429±3.470 0.049±0.005
Commercially available 320.374±9.821 597.312±16.113 0.992±0.003 0.224±0.014 71.738±6.048 71.181±6.829 0.070±0.004
In Table 2, "-means no brittleness.
The results of the light transmittance and water holding capacity measurement of the jelly sample solution (not coagulated) and the jelly sample (after coagulation) obtained in each of the examples and comparative examples are shown in table 3.
TABLE 3 Table 3
Grouping Transmittance of% Initial total mass g Total mass g after 7d 7d average water loss g 7d average water retention%
Example 1 81.89±0.39 95.73±0.18 95.18±0.25 0.079 99.4
Example 2 83.67±0.28 95.29±0.22 94.90±0.19 0.056 99.6
Example 3 85.06±0.63 95.23±0.15 94.66±0.27 0.082 99.4
Example 4 85.23±0.55 95.51±0.26 95.01±0.16 0.071 99.5
Comparative example 1 81.25±0.41 95.19±0.18 93.38±0.42 0.258 98.1
Comparative example 2 82.78±0.35 95.37±0.14 94.91±0.22 0.066 99.5
Comparative example 3 62.39±0.52 95.10±0.13 91.94±0.39 0.452 96.7
Comparative example 4 69.08±1.25 95.22±0.19 91.12±0.47 0.586 95.7
Comparative example 5 76.12±0.83 95.62±0.21 91.46±0.17 0.594 95.6
Comparative example 6 80.15±0.49 95.49±0.18 87.18±0.26 1.187 91.3
Commercially available 84.29±1.01 25.28±0.06 22.46±0.33 0.403 88.8
The results of the sensory evaluation of the jelly samples of each example and comparative example are shown in table 4.
TABLE 4 Table 4
Grouping Color (20 min) Flavor (25 minutes) Tissue morphology (25 min) Mouthfeel (30 minutes)
Example 1 17.29±1.41 23.43±1.38 24.28±0.55 26.21±0.45
Example 2 18.02±1.28 24.09±0.92 24.22±0.94 27.62±1.47
Example 3 18.06±1.63 24.23±0.95 23.66±1.27 27.46±1.21
Example 4 17.45±0.95 23.91±1.26 23.91±1.19 26.91±0.99
Comparative example 1 17.35±1.11 21.19±2.18 20.58±0.42 22.89±1.02
Comparative example 2 17.98±1.17 24.05±2.27 21.49±1.22 20.95±2.37
Comparative example 3 18.09±1.53 23.05±1.13 23.04±1.62 25.92±1.88
Comparative example 4 17.68±2.25 19.52±1.41 19.32±0.87 20.39±0.78
Comparative example 5 18.12±1.13 17.28±1.19 17.46±1.33 19.83±1.41
Comparative example 6 16.98±1.23 22.05±2.92 19.78±1.57 21.58±2.07
Commercially available 18.25±1.02 22.37±1.48 23.21±2.34 27.21±1.04
The above results show that the jelly samples of the examples are significantly better than the comparative examples in all aspects of texture and slightly higher in cohesiveness and cohesiveness than the commercial products, while the jelly products of the examples are significantly higher in water retention than the commercial products and the jelly samples of the comparative examples. In addition, the light transmittance of the jelly products of each example was significantly higher than that of the jelly using konjac glucomannan (comparative examples 3, 4, 5), and was more acceptable to consumers. The jelly product of each embodiment has the advantages of full brittleness, Q-taste, obvious fruit flavor and easy acceptance by consumers.
In addition, the jelly product of the comparative example 1 adopts the sanzan gum with different performance parameters, so that the light transmittance is slightly reduced, the jelly product has no brittleness, poor tissue state and soft and chewless mouthfeel, and is relatively greasy but not tasty when being eaten. In contrast, comparative example 2 uses a high-viscosity sanzan gum, which has an increased texture such as elasticity and hardness, but is not sufficiently brittle, too chewy, has no smooth Q-bullet texture, and is less brittle. In the comparative example 6, guar gum is adopted to replace xanthan gum, and the prepared jelly has poorer performances in all aspects, particularly in brittleness and water retention, so that the compound stabilizer provided by the invention is used for preparing the jelly, and can ensure that the performance of the final product is in a better level in all aspects.
Finally, it should be noted that: the above embodiments are only for illustrating the technical solution of the present invention, and are not limiting; although the invention has been described in detail with reference to the foregoing embodiments, it will be understood by those of ordinary skill in the art that: the technical scheme described in the foregoing embodiments can be modified or some technical features thereof can be replaced by equivalents; such modifications and substitutions do not depart from the spirit and scope of the technical solutions of the embodiments of the present invention.

Claims (8)

1. The compound stabilizer is characterized by comprising the following components in parts by weight: 50-55 parts of carrageenan, 20-22 parts of xanthan gum, 15-20 parts of sanzan gum and 5-7 parts of potassium salt by mass;
the viscosity of the 1% aqueous solution of the Sanzan gum is 2000-2400cp, and the viscosity of the 1% potassium chloride solution containing the 1% Sanzan gum is 2000-2800cp;
the viscosity of the 1% aqueous solution of the xanthan gum is 800-1300cp, and the viscosity of the 1% potassium chloride solution containing 1% xanthan gum is 1300-1800cp;
the carrageenan is kappa-carrageenan.
2. The compound stabilizer according to claim 1, wherein in the compound stabilizer, the mass ratio of sanzan gum to xanthan gum is (0.65-0.9): 1.
3. the compound stabilizer according to claim 1 or 2, wherein the potassium salt is one or more selected from potassium chloride, potassium lactate, potassium pyrophosphate, dipotassium hydrogen phosphate, potassium citrate, potassium sorbate.
4. Use of the compound stabilizer of any one of claims 1 to 3 in preparing a jelly.
5. A jelly characterized in that it comprises the compound stabilizer according to any one of claims 1 to 3.
6. The jelly according to claim 5, wherein the mass percentage of the compound stabilizer in the jelly is 0.6-0.8%.
7. The jelly according to claim 6, comprising the following components in parts by weight: 140-160 parts of sweetener, 0.6-1 part of citric acid, 0.3-0.4 part of sodium citrate, 0.4-0.5 part of potassium sorbate, 6-8 parts of compound stabilizer and 120-150 parts of fruit juice.
8. The method for preparing the jelly of claim 7, comprising: mixing a compound stabilizer, a sweetener and water to obtain a compound gum solution, dissolving the compound gum solution at 75-85 ℃ to obtain a sol liquid, cooling, mixing the sol liquid with the rest raw materials except the compound stabilizer and the sweetener, and sterilizing.
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Citations (4)

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Publication number Priority date Publication date Assignee Title
CN108719730A (en) * 2018-06-07 2018-11-02 天津农学院 Three suspension stabilizers and suspending beverage praised application of the glue in suspension stabilizer, be used to prepare suspending beverage
CN109674028A (en) * 2019-03-08 2019-04-26 日照帮利生物科技有限公司 A kind of novel compound thickener for surimi product
CN109875028A (en) * 2019-04-09 2019-06-14 北京美添前景科技有限公司 It is a kind of improve meat products texture and emulsification property compound thickener and its preparation method and application
CN113995044A (en) * 2021-10-08 2022-02-01 河北沣川生物科技有限公司 Ice cream stabilizer and using method thereof

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108719730A (en) * 2018-06-07 2018-11-02 天津农学院 Three suspension stabilizers and suspending beverage praised application of the glue in suspension stabilizer, be used to prepare suspending beverage
CN109674028A (en) * 2019-03-08 2019-04-26 日照帮利生物科技有限公司 A kind of novel compound thickener for surimi product
CN109875028A (en) * 2019-04-09 2019-06-14 北京美添前景科技有限公司 It is a kind of improve meat products texture and emulsification property compound thickener and its preparation method and application
CN113995044A (en) * 2021-10-08 2022-02-01 河北沣川生物科技有限公司 Ice cream stabilizer and using method thereof

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