CN100432109C - Puffed agar and its prepn - Google Patents
Puffed agar and its prepn Download PDFInfo
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- CN100432109C CN100432109C CNB2006101680370A CN200610168037A CN100432109C CN 100432109 C CN100432109 C CN 100432109C CN B2006101680370 A CNB2006101680370 A CN B2006101680370A CN 200610168037 A CN200610168037 A CN 200610168037A CN 100432109 C CN100432109 C CN 100432109C
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- agar
- puffed
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- food fibre
- crystal state
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Abstract
The present invention provides one kind of high swelling agar and its preparation process. The high swelling agar is prepared with agar-agar, long thread moss and/or red algae as material and through boiling in water to dissolve, filtering to obtain the glue liquid, and drying at 120 deg.c and modifying to produce diet fiber type high swelling agar. It may be produced into different shapes, powder, tablet, pill, etc. It has high water absorbing swelling degree, and may reach water absorbing swelling degree of 15.9-16.2 times at 20-60 deg.c and 13.7-15.6 times at 37 deg.c.
Description
Technical field
The present invention relates to manufacture method a kind of high level expansion, a kind of vegetable jelly, and the product of manufacturing, specifically a kind of puffed agar and preparation method thereof.
Background technology
Agar also someone is referred to as cold day, is to make as raw material with the pacific gelidium or the gelidium of marine red alga class, is one of marine polysaccharide, has great amount of hydroxy group, than strongly hydrophilic, and is separable as common starch.Living starch with micellar structure is called β-starch, β-starch in water through the heating after, part micella is dissolved and form the space, so water molecules immerses inner, combines with the starch molecule of remainder, micella is dissolved gradually, the space enlarges gradually, starch granules is because of suction volumetric expansion several times, and farinose micella disappears at once, this swelling phenomenon that is referred to as.Agar has the ability that forms the reversibility gel.
In general, food fibre has a lot of functions, can reduce cholesterol concentration in the blood, the prevention of arterial sclerosis, can increase the stool volume and shorten the digestive tube residence time, can prevent and remove constipation and prevention large bowel cancer, suppress blood glucose value rising prevent diabetes, also be used as the laxative that promotes defecation.Water-soluble dietary fibre, as agar, gum arabic, Semen Plantaginis glue and water-soluble foodstuff fibre, heavy dextrin foods such as (Dextrin), the highly purified complementary food made from this class raw material has carried out commercial production.Has fabulous water-absorbent from the agar saccharan of marine red alga class picked-up, its water retention capacity is very strong, the agar that can be used as one of food fibre has solid colourless, tasteless, no solid shape, food can freeze, can make the substratum of microorganism, also be called agar-agar, daily dosage portion only just can be brought into play the high effect of food fibre for 5g.Original traditional agar make be after adopting gelidium to add entry, heating boils dissolving, filters, filtered liquid is cooled off, generate reticulattion become gel, repeatedly freezing, thaw and anhydrate, carry out drying and afterwards make agar powder, after it disperses in 20 ℃～60 ℃ pure water, the turgidity of measuring has only 5～9.5 times, it is relevant with the temperature of disperse water, and can strengthen with the water temperature rising.Yet being suitable for human body is to be 37 ℃ as the temperature in the food fibre field, therefore, still be subjected to the temperature limitation of food fibre; Just generating strong reticulattion when agar gel, cause the turgidity of agar to be subjected to the restriction of crystalline structure, is dissatisfactory as the desired expansion effect of food fibre.
Summary of the invention
The objective of the invention is to avoid above-mentioned technical deficiency part, and provide a kind of is the purpose puffed agar with the food fibre, improve its turgidity and finish food fibre and efficiently absorb,, be made into color and luster, the better food fibre finished product of delicious effect by different demands.
The present invention also aims to provide a kind of puffed agar making method; Utilize the agar wetting ability to place disperse water, transformation of the way agar glue Transformation Program resultant is brought into play himself inherent foundation, make it to be dissolved into glue to boil, be able to the noncrystal solid modification agar of organizing, enlarge its intergranular distance thus, have high swelling feature to improve agar.
Task of the present invention is to realize like this; A kind of puffed agar and preparation method thereof, adopt gelidium as raw material, add water, heated and boiled, with the glue filtration of anhydrating, it is characterized in that controlling the agar glue, before it does not generate strong reticulattion, also be under the non-crystalline state situation, place the facility of proper temperature, the agar colloidal sol dry solidification of non-crystalline state is formed modification agar, after typing, then make the puffed agar of food fibre thus again.Concrete processing step has following program:
1), gelidium is removed impurity only with the cold water flushing;
(2), by weight adding the preparation of 20～40% gelidiums and 80～60% water becomes 100%, stirs, and boils to all being dissolved into non-crystal state agar glue;
(3), the non-crystal state agar glue that has moisture content, carry out 30～150 orders filter after insulation in more than or equal to 50 ℃～100 ℃ containers, make it not generate the glue that has strong network structure;
(4), with this non-crystal state agar glue, be seated in and directly carry out drying in 100～130 ℃ of drying plants, be generated as solid modification agar, i.e. the puffed agar of non-crystal structure;
(5), solid modification agar is pulverized with pulverizer, sieve through 100～200 orders again and make the puffed agar of Powdered food fibre;
(6), can adopt weight packaging.
Above-mentioned modification agar, also can adopt existing 20～50% plain agars by weight, stir after adding 80～50% water, boil to whole dissolvings, have moisture content, non-crystal state agar glue carries out 30～150 orders and filters, insulation is in more than or equal to 50 ℃～100 ℃ containers, make it not generate the glue that has strong network structure, to be in non-crystal state agar glue, be seated in and carry out drying in 100～130 ℃ of equipment and become solid state modification agar, i.e. puffed agar.After pulverizing, sieve with pulverizer again, and make the puffed agar of Powdered food fibre through 100～200 orders.
In above-mentioned,, can adopt equipment such as cylindrical drier or spray drier or vacuum type drying machine, be cured and be manipulated so modification agar, be made for puffed agar again the drying treatment of non-crystal state agar glue.
The puffed agar of the food fibre that is obtained by aforesaid method belongs to noncrystal character and organizes food fibre, in edible, can not add anything within it; Also can add the flavouring additives that does not change its essential characteristics; Food dye, middle property of medicine material, liquid glucose, almond milk, milk, fruit is expected fourth, puree, tea etc. mix sauce, the agar glue is converted in the puffed agar mixture production process at this kind, must the agar glue under non-crystal state characteristic situation, dry before adding can; Adopt machinery again, such as the shaft type single-lead-screw extruding briquetting machine, be equipped with forming mould, be made into shapes such as particle except that powder, thin slice, sheet, fruit, bar, animalcule, triangle, polygon or solid.
Make noncrystal character and organize food fibre, puffed agar makes it to disperse with 20 ℃～60 ℃ distilled water, places it again after 2 hours, and the suction swelling capacity can reach 11.9～13.4 times.
Make noncrystal character and organize food fibre, puffed agar makes it to disperse with 20 ℃～60 ℃ distilled water, places it again after 24 hours, and the suction swelling capacity can reach 15.9～16.2 times.
Make noncrystal character and organize food fibre, puffed agar makes it to disperse with 37 ℃ distilled water, place respectively again it 1 hour, after 24 hours, the suction swelling capacity can reach 13.7 times; 15.6 doubly;
The present invention compared with the prior art advantage is: coming from agar is soluble dietary fibre, holds not by the human consumption absorption characteristics, can allay one's hunger, and the egg sterol falls in reducing blood-fat, ease constipation, and radioprotective, and edible experience is permanent and safe.Food fibre has a lot of physiological functions.For example: prevention of arterial sclerosis, make volume gain, the defaecation of stool, and because of it shortened by the gastral time, make it to separate the constipation and prevent intestinal cancer of disappearing, can also suppress blood glucose value simultaneously and rise, and prevent diabetes or the like.The present invention is owing to adopt the modification agar of noncrystal formation, good at the local flavor release property that is made for puffed agar, puffed agar mixture, the intermolecular gap value of the noncrystal characteristic of modification agar is big, swelling capacity is up to 11～18 times, than general agar the modification agar of better food fibre function is arranged, can be in the functional food field range of application wider.Compare under same condition with existing agar, have higher swelling than common agar, and its composition is the picked-up for food fibre, be extremely useful food for gastric juice, intestinal juice.Show that in 37 ℃ of distilled water dispersion liquids of apery body its fat swelling is up to 13～15 times more than.Cause its water-absorbent stronger, under uniform temp, time situation, modification agar learns thus that than existing agar swelling height modification agar becomes food fibre, and its effect is significantly much larger than 5～9 times of agar of existing swelling capacity.
Embodiment
The invention will be further described below by embodiment.
Embodiment 1
(1), a kind of preparation method of puffed agar, adopt the material between the cell of a kind of red algae, through noncrystal modification process program processing, and extraction modification agar, the processing of finalizing the design makes it to become and has high swelling.For contrast directly perceived, now adopting gelidium is the raw material explanation:
(1), gelidium is removed impurity only with the cold water flushing;
(2), by weight percentage, add 20% gelidium, adding the preparation of 80% water becomes 100%, stirs, and boils to all being dissolved into non-crystal state agar glue;
(3), to have moisture content and be non-crystal state agar glue carry out 60 orders filter after insulation in more than or equal to 50 ℃～100 ℃ containers, make it not generate the glue that has strong network structure;
(4), with this non-crystal state agar glue, be seated in and directly carry out drying in 115 ℃ of cylindrical driers, be generated as solid modification agar, i.e. the puffed agar of non-crystal structure;
(5), solid modification agar is pulverized with pulverizer, sieve through 100 orders again, make the puffed agar of Powdered food fibre;
(6), can adopt machinery to be equipped with forming mould, with powder compression become above-mentioned such as; Particulate state or thin slice or sheet agar;
(7), carry out weight packaging at last.
Embodiment 2
A kind of preparation method of puffed agar adopts the material between the cell of a kind of red algae, and through noncrystal modification process program processing, and extraction modification agar, the processing of finalizing the design makes it to become and has high swelling.For contrast directly perceived, now adopting gelidium is the raw material explanation:
(1), gelidium is removed impurity only with the cold water flushing;
(2), by weight add 30% gelidium, add 70% water and stir, boil to dissolving;
(3), to having the non-crystal state agar glue of moisture content, carry out after 80 orders filter, insulation makes it can not generate the glue with strong network structure in 110 ℃ of containers;
(4), with this non-crystal state agar glue, be seated in and directly carry out drying in 120 ℃ of spray driers, be generated as solid modification agar, i.e. the puffed agar of non-crystal structure;
(5), solid modification agar is pulverized with pulverizer, sieve through 120 orders again and make the puffed agar powder;
(6), can adopt machinery to be equipped with forming mould, with powder compression become such as; Particulate state or thin slice or sheet agar product;
(7), carry out weight packaging at last.
Embodiment 3
(1), gelidium is removed impurity only with the cold water flushing;
(2), by weight percentage, add 40% gelidium, adding the preparation of 60% water becomes 100%, stirs, and boils to all being dissolved into non-crystal state agar glue;
(3), to having the non-crystal state agar glue of moisture content, carry out 100 orders and filter, insulation makes it can not generate the glue with strong network structure in 110 ℃ of containers;
(4), with non-crystal state agar glue, adopt and in 150 ℃ of cylindrical driers, to carry out drying and become solid modification agar;
(5), solid modification agar is pulverized with pulverizer, sieve through 140 orders again and make the puffed agar powder;
(6), also can adopt machinery to be equipped with forming mould, with powder compression become above-mentioned such as; Above-mentioned shape agar such as particulate state or thin slice or sheet;
(7), carry out weight packaging at last.
Embodiment 4, the swelling of the puffed agar of food fibre
(2), in embodiment, Cai Yong Sieve crosses 50 〉=particle≤60 purpose puffed agars, can show with the determination data of swelling amount: puffed agar can obtain better effect as food fibre:
(1), inserts with 10g modification agar in 20 ℃ the 500g distilled water for two parts, place respectively 2 hours, place after 24 hours, each uses the funnel filtration of filled glass fiber again, the puffed agar after obtaining absorbing water, and its each swelling capacity reaches 11.9 times, 15.9 times respectively;
(2), insert with 10g modification agar in 40 ℃ the 500g distilled water for two parts, place respectively 2 hours, place after 24 hours, each uses the funnel filtration of filled glass fiber again, the puffed agar after obtaining absorbing water, and its swelling capacity reaches 13.3 times, 16.2 times respectively;
(3), two parts insert with 10g modification agar in 60 ℃ the 500g distilled water, place respectively 2 hours, place after 24 hours, each uses the funnel of filled glass fiber again, the puffed agar after obtaining absorbing water, its swelling capacity reaches 13.4 times respectively; 15.9 doubly
(4), two parts insert with 10g modification agar in 37 ℃ the 500g distilled water, placed respectively 1 hour, after 24 hours, each uses the funnel of filled glass fiber again, the puffed agar after obtaining absorbing water, its swelling capacity reaches 13.7 times respectively; 15.6 doubly.
Claims (8)
1, a kind of preparation method of puffed agar, adopt gelidium as raw material, add water, heated and boiled, with the glue filtration of anhydrating, it is characterized in that controlling the agar glue, before it does not generate strong reticulattion, also be under the non-crystalline state situation, place the facility of proper temperature, the agar colloidal sol dry solidification of non-crystalline state is formed modification agar, then make the puffed agar of food fibre thus again after typing, concrete processing step has following program:
(1), gelidium is removed impurity only with the cold water flushing;
(2), by weight percentage adding the preparation of 20～40% gelidiums and 80～60% water becomes 100%, stirs, and boils to all being dissolved into non-crystal state agar glue;
(3), the non-crystal state agar glue that has moisture content, carry out 30～150 orders filter after insulation in 50 ℃～100 ℃ containers, make it not generate the glue that has strong network structure;
(4), with this non-crystal state agar glue, be seated in and directly carry out drying in 100～130 ℃ of drying plants, be generated as solid modification agar;
(5), solid modification agar is pulverized with pulverizer, sieve through 100～200 orders again and make the puffed agar of Powdered food fibre;
(6), adopt weight packaging.
2, a kind of preparation method of puffed agar, it is characterized in that it being to stir after adopting existing 20～50% plain agars to add 80～50% water, boil to whole dissolvings, having moisture content, non-crystal state agar glue carries out 30～150 orders and filters, insulation is in 50 ℃～100 ℃ containers, make it not generate the glue that has strong network structure, to be in non-crystal state agar glue is seated in 100～130 ℃ of equipment and carries out drying, become modification agar, pulverize with pulverizer again, after sieving through 100～200 orders, and make the puffed agar of Powdered food fibre.
3, the preparation method of puffed agar according to claim 1 and 2 is characterized in that the drying treatment to non-crystal state agar glue, and the equipment of employing is cylindrical drier, or spray drier, or the vacuum type drying machine.
4, the puffed agar that makes of method according to claim 1 and 2 is characterized in that the edible of puffed agar, does not add any other edible thing within it; Perhaps add food dye, liquid glucose, almond milk, milk, fruit and expect wherein one or more of fourth, puree and tea.
5, the puffed agar that makes of method according to claim 1 and 2 is characterized in that with the powder pressing forming product it being to be particle shape, perhaps thin slice shape, perhaps trilateral, perhaps bar shaped, or the shape of small animals; Carry out weight packaging at last.
6, the puffed agar of food fibre according to claim 4, it is characterized in that to be made into a certain amount of powder or product, interpolation makes it to disperse with 20 ℃～60 ℃ distilled water, places it again after 2 hours, and the suction swelling capacity reaches 11.9～13.4 times.
7, the puffed agar of food fibre according to claim 4, it is characterized in that to be made into a certain amount of powder or product, interpolation makes it to disperse with 20 ℃～60 ℃ distilled water, places it again after 24 hours, and the suction swelling capacity reaches 15.9～16.2 times.
8, the puffed agar of food fibre according to claim 4, it is characterized in that being made into a certain amount of powder or product, the distilled water that adds with 37 ℃ makes it to disperse, and places respectively 1 hour again, after placing 24 hours, the suction swelling capacity reaches 13.7 times respectively; 15.6 doubly.
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| Application Number | Priority Date | Filing Date | Title |
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| CNB2006101680370A CN100432109C (en) | 2006-12-22 | 2006-12-22 | Puffed agar and its prepn |
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| Application Number | Priority Date | Filing Date | Title |
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| CNB2006101680370A CN100432109C (en) | 2006-12-22 | 2006-12-22 | Puffed agar and its prepn |
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| CN1973663A CN1973663A (en) | 2007-06-06 |
| CN100432109C true CN100432109C (en) | 2008-11-12 |
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| CN102153677B (en) * | 2011-03-18 | 2012-12-12 | 张晓川 | Agar and preparation method thereof |
| CN102276759B (en) * | 2011-06-20 | 2013-01-23 | 青岛海康生物有限公司 | Preparation technology of agar for high-quality microbial culture medium |
| CN103815445B (en) * | 2014-03-19 | 2016-02-17 | 张伟 | One freezes shape sea cucumber canned shellfish and preparation method thereof |
| CN109929062B (en) * | 2019-04-23 | 2021-05-14 | 福建省绿麒食品胶体有限公司 | Preparation method of high-whiteness agar |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1793184A (en) * | 2005-12-29 | 2006-06-28 | 上海交通大学 | Process for preparing quickly dissolving agar |
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Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1793184A (en) * | 2005-12-29 | 2006-06-28 | 上海交通大学 | Process for preparing quickly dissolving agar |
Non-Patent Citations (4)
| Title |
|---|
| 几种红藻琼脂的组分结构及理化性质的比较. 王璐，刘力，王艳梅，苑全云，李智恩，徐祖洪.海洋与湖沼，第32卷第6期. 2001 |
| 几种红藻琼脂的组分结构及理化性质的比较. 王璐，刘力，王艳梅，苑全云，李智恩，徐祖洪.海洋与湖沼，第32卷第6期. 2001 * |
| 琼脂是什么? 岳东.食品与健康，第1994-4期. 1994 |
| 琼脂是什么? 岳东.食品与健康，第1994-4期. 1994 * |
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