CN102919625A - Food thickener and preparation method thereof - Google Patents
Food thickener and preparation method thereof Download PDFInfo
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- CN102919625A CN102919625A CN2012104705731A CN201210470573A CN102919625A CN 102919625 A CN102919625 A CN 102919625A CN 2012104705731 A CN2012104705731 A CN 2012104705731A CN 201210470573 A CN201210470573 A CN 201210470573A CN 102919625 A CN102919625 A CN 102919625A
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Abstract
The invention discloses a food thickener. The food thickener comprises the following components by weight percent: 72-94% of gamma-polyglutamic acid and 6-28% of xanthan gum. The invention further discloses a preparation method and an application of the thickener. The gamma-polyglutamic acid and the xanthan gum in the food thickener have a synergistic effect, so that after the food thickener is added into food, the thickening effect is remarkable, the product system is stable, and the mouth feel is cool and refreshing; and the food thickener can be used under the extreme condition of high temperature, acidity, alkalinity or the like, so that the food thickener is wide in application range and is suitable for foods of meat products, fruit flesh beverages, flour products, jellies and ice creams, bakery products, instant solid beverages and the like. The food thickener is an uncommon food thickener prepared by pure biological fermentation and is capable of overcoming the shortages of the conventional thickener in the market.
Description
Technical field
The invention belongs to the food additives field, be specifically related to a kind of food thickening agent and preparation method thereof.
Background technology
Food thickening agent, claiming again foodstuff glue to typically refer to can be dissolved in the water, and under certain condition fully aquation form the macromolecular substances of thickness, satiny or jelly liquid, in processed food, can play thickening is provided, increase the effects such as glutinous, adhesive force, gel formation ability, hardness, fragility, tight ness rating, stable emulsion, outstanding turbid body, make food obtain the various shapes of wanting and the various mouthfeels such as hard, soft, crisp, glutinous, thick.In food, need its amount of food thickening agent of adding very little, be generally some thousandths of, but can improve economically effectively again the stability of food system.
In recent years, China has carried out a large amount of research to exploitation, physical characteristic and the application etc. of thickener new product, but really realizes the fewer of industrialization, scale.At present, the medium-sized and small enterprises of China thickener manufacturer take about 10-30 people are main (except famous foreign capitals, the co-partnership company), and small scale lacks qualified technical personnel, and ability to develop independently is relatively poor, and is inadequate to the detectability of product.And mostly external thickener manufacturer is some medium-and-large-sized enterprises almost, and development ability and product updating ability are strong than domestic enterprise.
The thickener market of China is an emerging market at the early-stage, it is a rising industry, although market scale and population are compared less now, but the raising along with living standards of the people, the consumer requires more and more higher to the quality of food, outward appearance, local flavor etc., thickener is as the food additives a kind of commonly used that improve food properties, and the impetus of its development is very good, and growth space also is very huge.As long as government suitably helps and deposit and the input of reinforcement technical force of enterprise self, the novel foodstuff thickener safe, healthy, that valency is low, of fine quality that utilizes new and high technology to develop will have wide market prospects.
(γ-PGA) is a kind of water-soluble to the gamma-polyglutamic acid-that is made by microbe fermentation method, and biological degradability does not contain the boiomacromolecule of toxicity.
Gamma-polyglutamic acid-is that the glutamic acid monomer is with a kind of polyaminoacid (structure as follows) of γ-carboxyl with amino phase condensation.From 50,000 to 2 megadaltons of molecular weight do not wait.Have the higher free side chain carboxyl group of a large amount of activity on the strand of γ-PGA, can between intramolecule or molecule, form hydrogen bond, good water solubility, water-retaining property is strong.
γ-PGA is tasteless, nontoxic, edible safety, is polyanion in the aqueous solution, can be widely used in food thickening agent.Both can make water body and contain the strong sense of System forming of albumen, grease, texture is strong, can also self degradation in vivo be nonhazardous, the glutamic acid that can absorb.
Xanthans claims again yellow glue, xanthan gum, and Xanthan Gum is a kind of microbial polysaccharide that in recent years commercialization of China is produced.It is a kind of monospore polysaccharide that is produced by false xanthomonas fermentation, by the cabbage black rot xanthomonas campestris take carbohydrate as primary raw material, through the aerobic fermentation biotechnology, cut off 1, the 6-glycosidic bond, after opening side chain, heteroglycan outside a kind of acid born of the same parents that form by Isosorbide-5-Nitrae-be bonded to straight chain.It has the physicochemical property of many excellences, is a kind of polyfunctional food additive, has been widely used in more than 20 industry that comprises food service industry.
Summary of the invention
Technical problem to be solved by this invention provides a kind of food thickening agent.
The technical problem that the present invention also will solve provides the preparation method of above-mentioned thickener.
The technical problem that the present invention will solve at last provides the application of above-mentioned thickener.
For solving the problems of the technologies described above, the technical solution used in the present invention is as follows:
A kind of food thickening agent, it comprises the component of following weight percentage:
Gamma-polyglutamic acid-72 ~ 94%;
Above-mentioned food thickening agent preferably includes the component of following weight percentage:
Gamma-polyglutamic acid-82 ~ 90%;
Wherein, the molecular weight of described gamma-polyglutamic acid-is more than the 700KDa.
Wherein, described gamma-polyglutamic acid-prepares as follows: microbial fermentation is produced gamma-polyglutamic acid-, fermentation ends obtains the gamma-polyglutamic acid-extract by extraction, drying is pulverized and is made again, wherein the content of gamma-polyglutamic acid-is 82 ~ 90%, and the mean molecule quantity of gamma-polyglutamic acid-is more than 700KDa.
Concrete grammar is, microbial fermentation is produced gamma-polyglutamic acid-, after the fermentation ends, zymotic fluid is removed thalline through flame filter press, add the alcohol precipitation of 2-3 times of volume, collecting precipitation obtains the gamma-polyglutamic acid-extract, and the drying pulverization process makes dry product again, wherein the content of gamma-polyglutamic acid-is 82 ~ 90%, and the mean molecule quantity of gamma-polyglutamic acid-is more than 700KDa.
More particularly, the gamma-polyglutamic acid-sterling can be prepared as follows, the zymotic fluid molecular weight of fermentation ends is 2000-4000kDa, and transferring zymotic fluid pH with sulfuric acid first is 2-4,110 ℃ of hydrolysis 20 ~ 50min, be 700 ~ 1000KDa with the polyglutamic acid molecular weight degradation, adjust back pH6-7 with NaOH, the alcohol that adds 2-3 times of volume precipitates collecting precipitation, spray-dried, pulverizing are crossed 300 mesh sieves and are namely got gamma-polyglutamic acid-dry powder.
But the present invention is not limited to above-mentioned gamma-polyglutamic acid-process for preparation of dry powder, produce bacterial strain by existing any gamma-polyglutamic acid-, the gamma-polyglutamic acid-that any existing fermentation process prepares, can be used as gamma-polyglutamic acid-of the present invention through the product that extracts, drying obtains again, the gamma-polyglutamic acid-of perhaps directly buying from the market also can be used as gamma-polyglutamic acid-of the present invention.But above-mentioned gamma-polyglutamic acid-must reach the food rank, and molecular weight is more than 700KDa.
Wherein, described xanthans prepares as follows: adopt non-pure method to extract after the fermentation ends, transfer zymotic fluid pH value to 2.0 with watery hydrochloric acid, leave standstill, xanthans namely precipitates, and through dehydrating, crosses 300 mesh sieves and obtains faint yellow finished product.
But the present invention is not limited to above-mentioned xanthans preparation method, produce bacterial strain by existing any xanthans, the xanthans that any existing fermentation process prepares, can be used as xanthans of the present invention through extraction, drying, the product that obtains that sieves again, the xanthans of perhaps directly buying from the market also can be used as xanthans of the present invention.But above-mentioned xanthans must reach the food rank.
Wherein, described gamma-polyglutamic acid-can substitute with the form of its salt.
The preparation method of above-mentioned food thickening agent mixes the gamma-polyglutamic acid-of formula ratio and xanthans and gets final product.Certainly, also gamma-polyglutamic acid-and xanthans the dissolving use can be added or jointly are being added to the water successively, also gamma-polyglutamic acid-and xanthans directly dissolving use in the food can be added successively.
The application of above-mentioned food thickening agent in meat products or Flour product.
The application of above-mentioned food thickening agent in jelly, ice cream, fruit squash or fast dissolving solid fruit juice.
Wherein, the consumption of described food thickening agent in food is 0.03 ~ 0.2wt%.
Beneficial effect: the present invention compared with prior art has following characteristics:
1, the gamma-polyglutamic acid-of thickener interpolation of the present invention has high viscosity under low concentration.Normal food thickener working concentration and reaches same viscosity between 0.3 ~ 2.5%, this thickener only needs 0.03 ~ 0.2% needs that just can satisfy fully in the production.So when using consumption seldom, can reach general thickener 1/10th in addition still less.With regard to thickening effect, minimum concentration gets final product on the one hand.Avoided consumption to affect mouthfeel, made food or drink lose the sense of reality; On the other hand, greatly reduce product cost.
2, gamma-polyglutamic acid-is hydrophilic macromolecule in the thickener of the present invention, can form very smooth film at food surface, delay the growth of ice crystal, the Quality Down that prevents frozen food, the moisture absorption of pressed powder food surface and cause, and its solution demonstrates good freezing or ice and melts stability, do not produce the syneresis phenomenon, Melting resistance is good, is widely used in producing in cold drink, Flour product.
3, gamma-polyglutamic acid-and xanthans all are pseudoplastic fluid (are embodied in viscosity and shear rate is inversely proportional to) in this thickener, and both act synergistically down especially obvious.This rheological behavior just food production is needed.At first stirring in food processing is a kind of shearing, more stirs viscosity lower, can reduce power consumption like this, guarantees the mixing ability of height, is convenient to pour into and pours out, and after shearing elimination, viscosity is immediate recovery again; Secondly food is chewed and tongue rotates under the formed shearing at mouth, reduced viscosity, and the clean taste of food, exquisiteness, smooth are conducive to Flavor release.
4, because gamma-polyglutamic acid-can increase in the cell and extracellular Ca
2+Solubility and intestines in Ca
2+Absorption, the food human body that adds this thickener can promote the absorption of calcium and other mineral matters after taking in.And gamma-polyglutamic acid-becomes this single amino acid of glutamic acid after digestion hydrolysis, and utilization can be absorbed by the body.Therefore, use thickener of the present invention both can improve flavour of food products, again can condensed food nutrition.
5, show after deliberation, when independent thickener is applied to fruit squash, all very of short duration to the supporting force of pulp.Thickener gamma-polyglutamic acid-of the present invention and xanthans mix when using, good intersolubility and synergistic function are arranged between the two, significantly improve product viscosity, the solid that disperses had excellent suspending power, can make fruit squash evenly be suspended in the drink liquid, sedimentation and lamination do not occur, and viscosity changed minimum when the long period placed.
6, the xanthans that adds in the thickener of the present invention tolerates the variation of pH value very much, even if viscosity is more stable under acidity or alkali condition, such as slant acidity fruit juice, sour milk beverage are arranged, meta-alkalescence such as Flour product, meat products, xanthans can replenish the deficiency that affected by pH of gamma-polyglutamic acid-, gives the long quality stability of product and shelf outward appearance.
7, most of food all need last one heating treatment step after processing, heating-up temperature does not wait from 65 ℃ of high temperature of 120 DEG Cs to almond milk of low temperature of meat products, thereby the thickener that adds must have well feeling bad property to thermal shock, viscosity descends severe or forfeiture causes product quality problem after can not heat treatment, xanthans in the thickener of the present invention and gamma-polyglutamic acid-all have the ability of utmost point tolerable temperature cataclysm, can slow down high temperature to the impact of thickener.
Description of drawings
Fig. 1 is under 30 ℃, variable concentrations xanthans, gamma-polyglutamic acid-and thickener viscosity of the present invention contrast.
Fig. 2 is the variation of xanthans and thickener of the present invention viscosity under pH 3.5 conditions.
Fig. 3 is the variation of xanthans, gamma-polyglutamic acid-and thickener of the present invention viscosity under high temperature of 120 DEG C.
The specific embodiment
According to following embodiment, the present invention may be better understood.Yet, those skilled in the art will readily understand, the described content of embodiment only is used for explanation the present invention, and should also can not limit the present invention described in detail in claims.
Embodiment 1:
A kind of food thickening agent, it comprises the component of following weight percentage:
Gamma-polyglutamic acid-72%;
Xanthans 28%.
Preparation method: the gamma-polyglutamic acid-of formula ratio and xanthans mixed get final product.
Embodiment 2:
A kind of food thickening agent, it comprises the component of following weight percentage:
Gamma-polyglutamic acid-94%;
The preparation method is with embodiment 1.
Embodiment 3:
A kind of food thickening agent, it comprises the component of following weight percentage:
Gamma-polyglutamic acid-82%;
Xanthans 18%.
The preparation method is with embodiment 1.
Embodiment 4:
A kind of food thickening agent, it comprises the component of following weight percentage:
Gamma-polyglutamic acid-sodium 90%;
Xanthans 10%.
The preparation method is with embodiment 1.
Embodiment 5:
Contrast at first by experiment variable concentrations xanthans, gamma-polyglutamic acid-, gamma-polyglutamic acid-and xanthans and work in coordination with the different of lower viscosity.Take by weighing respectively xanthans, gamma-polyglutamic acid-and the thickener of the present invention (contained 86wt% gamma-polyglutamic acid-and 14wt% xanthans) of variable concentrations, be mixed with solution with pure water, with the accurate reinforcement electric mixer of JJ-1 type solution is stirred, then use constant water bath box under 30 ℃ of constant temperatures, use ND-1 type rotary viscosimeter to carry out its viscosimetric analysis, the following Fig. 1 of experimental result.
By experiment as can be known: under the variable concentrations condition, gamma-polyglutamic acid-and xanthans have good synergistic function, and viscosity is improved greatly, the viscosity when being higher than xanthans, gamma-polyglutamic acid-far away and using separately.So add thickener of the present invention in food, reaching under the identical thickening effect, can greatly reduce use amount, reduce thickener to the impact of food taste.
Embodiment 6: the application (take ham as example) in meat products processing.
Choose the first-class leg of pork, pickle (should not begin just to add thickener, otherwise rete malpighii can affect the infiltration of curing agent) through curing agent.Pickled the thickener soln that rear adding 0.06% prepares in advance and added again other auxiliary material, the rear mounted box that stirs or inject casing.
Thickener soln is prepared by the following method in this example: 90wt% gamma-polyglutamic acid-and 10wt% xanthans mix, and take by weighing 0.06% of ham gross weight, add the water of 3 times of weight, stir thickener soln.
Gamma-polyglutamic acid-in the thickener of the present invention and xanthans water-retaining property are more intense, not only can obviously increase being knotted property and the retentiveness of ham, reduce grease and separate out, improve yield rate, and can form the good smooth surface of transparency, increase simultaneously product elasticity.Compare with not adding this thickener, after the interpolation, tender degree, color and luster and local flavor obviously improve, and the meat products good mouthfeel.
Embodiment 7: use (take the orange granule juice beverage as example) at fruit squash.
The effects such as this thickener has thickening, stable, homogeneous, emulsification gelling, shelters in drink, flavoring, clarification and foam stabilization are widely used in the drink processing.
The orange granule juice that adds thickener of the present invention is made by following method:
(1) take by weighing thickener of the present invention 3 grams and slowly pour into approximately in 8 kg water and stir, simultaneously heating was boiled 10 minutes.
(2) add 0.6 kilogram of white sugar, anticorrisive agent 1 gram, citric acid 15 grams and natrium citricum 20 grams, solid is first with pouring into, stir evenly after the warm water dissolving;
(3) supply minable water yield to 9.5 kilogram, cross 200 mesh sieves, add again an amount of pigment, essence;
(4) be cooled to 50 ~ 60C, add 0.5 kilogram of oranges and tangerines pulp particles, stir rear canned, namely obtain finished product.
Contain 78wt% gamma-polyglutamic acid-and 22wt% xanthans in this example thickener.
Pulp particles can evenly be suspended in the drink liquid in this example fruit squash, and the long period, sedimentation and lamination did not occur, and cool taste is tasty and refreshing.
Add respectively simultaneously xanthans, gamma-polyglutamic acid-as thickener, make orange granule juice by as above method, place under the room temperature and measured its stability in 3 months, the result is as shown in table 1 below.
The different thickeners of table 1 are on the impact of orange granule juice stability
Note: for after adding xanthans, gamma-polyglutamic acid-and this thickener, make beverage viscosity initial value close (being convenient to comparison), therefore the use amount of xanthans, gamma-polyglutamic acid-and this thickener is 15g, 12g, 3g.
Change as can be known from above-mentioned parameters especially viscosity, xanthans, gamma-polyglutamic acid-are separately as thickener, place after 3 months, viscosity descends clearly, and xanthans mixes with gamma-polyglutamic acid-to use and makes an addition in the orange granule juice beverage stability when its stability is higher than independent interpolation xanthans, gamma-polyglutamic acid-far away as food thickening agent.
Embodiment 8: the application in Flour product (take quick-freezing boiled dumplings as example).
Studies show that, thickener of the present invention can improve toughness and the slipping of Flour product, can reduce the cooking loss of face, increases bite, improves surface state, greatly improves the integrated quality of face.
The quick-freezing boiled dumplings that adds thickener of the present invention is made by following method:
Take by weighing 150g flour, then add water 80ml, add this thickener of 0.05wt%, and face, roll face, wake up face, skin processed.Take the 500g dumpling flour as the benchmark consumption, select green meat 250g, add green vegetables 500g, salt, edible oil, other flavorings an amount of, mixing and stirring falls into.
Contain 86wt% gamma-polyglutamic acid-and 14wt% xanthans in this example thickener.
Be simultaneously the contrast experiment, add separately respectively 0.05wt% xanthans, gamma-polyglutamic acid-as thickener, press as above method making boiled dumpling.Quick-frozen, thaw, after the boiling, study additive to the impact of Deep-Frozen Dumpling Quality by subjective appreciation, the results are shown in Table 3.(frozen dumpling sensory evaluation scores criterion referenced SB/T10138-93 " dumpling wheat flour ").
Table 2 frozen dumpling sensory evaluation scores standard
Each group subjective appreciation score value of table 3
Find from experimental result, add xanthans or gamma-polyglutamic acid-, the dumpling rear boiling of thawing, the organoleptic qualities such as its color, product glossiness are relatively poor, this thickener has obviously improved the quality of quick-freezing boiled dumplings, glossiness, transparency, mouthfeel and boiling fastness after particularly quick-freezing boiled dumplings being boiled all improve significantly, and gamma-polyglutamic acid-can at boiled dumpling surface formation moisture film, can prevent the formation of ice crystal after the quick-frozen.
The dough of making in order to the top method is simultaneously done the Brabender stretching experiment, the results are shown in Table 4.
Table 4Brabender Tensile Test Results
Annotate: R
50 ' 135Expression is waken up behind the face 135min, from beginning to be stretched to the record-paper 50mm stress strain curve height of advancing, i.e. and dough enhanced stretch resistance, the BU of unit; R
Max135The maximum height of dough in stress strain curve that expression is waken up and to be formed behind the face 135min, i.e. the maximum tension resistance of dough, the BU of unit; E
135Behind the awake face 135min of expression, touch dough from the hand-pulled noodles clasp joint and begin to be broken to dough, the distance of stress strain curve abscissa is the dough ductility, the mm of unit.
The Brabender stretching experiment shows, xanthans and gamma-polyglutamic acid-have good synergy in this thickener, have improved to a great extent the draftability of dough.
Embodiment 9: the application in jelly, ice cream (take jelly as example).
Thickener of the present invention is added in jelly, the ice cream, can play the effects such as thickening, gelling.
The jelly that adds thickener of the present invention is made of following weight percentage raw material:
Konjaku 0.9%, calcium monohydrogen phosphate 0.04%, potassium citrate 0.05%, citric acid 1.6% wards off 5% from sand, honey element 0.1%, beer 30%, thickener 0.2% of the present invention, all the other are water.Contain 80w% gamma-polyglutamic acid-and 20wt% xanthans in this example thickener.
The jelly gel effect of gained is best, and taste is good, and is refrigerant tasty and refreshing, transparent color and luster.
Embodiment 10: the application in bakery product.
The quality of the bakery products such as biscuit, bread, cake and the quality of flour have much relations.The flour that some gluten contents are low, generally is not suitable for making bread and biscuit below 30% such as gluten content.For the production of biscuit, because toughness is bad, then be that percentage of damage increases; The thickener that adds 0.042wt%-0.15wt% in these food all can make its quality improve.For the production of biscuit, egg roll, mainly be to reduce its percentage of damage, result of the test shows that percentage of damage reduces 70%-80%.Product appearance is smooth, and moisture resistance is good; For the production of bread, cake, be to make its expansion, volume increases, and quality is loose, falls the grain bits when reducing section, can also prevent from wearing out, and prolongs preservation term.
Embodiment 11: fast dissolving solid fruit juice (take fruit treasure as example).
Fast dissolving solid fruit juice is the solid beverage with former fruit pulp local flavor that obtains through the series of physical method take fruit as raw material, because its long shelf-life, convenient transportation, the nutritious masses' heat that is subjected to are held in both hands.Then, most of fruit drinks become acidity even highly acid, cause the absolutely large number thickeners pulp that can not effectively suspend for a long time, keep the stable homogeneous of its local flavor, concentration, mouthfeel and tissue.In solid beverage, add thickener of the present invention, can under acid condition, give for a long time its quality stability and reliable shelf outward appearance.
The application process of thickener of the present invention in fruit treasure is: take by weighing the thickener of 0.04 ~ 0.08wt% of instant solid beverage gross weight, be dissolved in advance water, and for subsequent use.After orange powder, Icing Sugar, citric acid, spices and pigment after pulverizing added water and mix, more above-mentioned thickener soln is added wherein, mix, add water to final volume.After the sieve granulation with 1.0 millimeters in aperture, put 65 ~ 75C hothouse inner drying 90 minutes, namely get dry graininess Tang.During use to be watered in right amount (hot and cold water all can) with regard to drinkable (being watered rear pH about 3.5 by 1:9 ~ 10).
Contain 86wt% gamma-polyglutamic acid-and 14wt% xanthans in this example thickener.
The characteristics of the Tang that the method makes are to disperse the suspended energy good, completely without solids of sedimentation.
Xanthan gum solution is the variations that can tolerate the pH value that the public crowd of institute knows, viscosity is still more stable under acidity or alkali condition.So we compare experiment with xanthans simultaneously, be determined under pH 3.5 conditions, the viscosity of its Tang changes.In order to reach identical initial viscosity value, we add 0.2 ~ 0.25% xanthans, add the precious manufacturing process of fruit of xanthans as above-mentioned.Take by weighing respectively 20g fruit precious, be dissolved in 80 ℃ of hot water of 180ml, and with constant water bath box in be incubated, measured its viscosity number every one hour.
The results are shown in Figure 2.From experiment as can be known, thickener of the present invention can be under acid pH 3.5 conditions viscosity change minimumly, compare with independent interpolation xanthans, it is better that the acid resistance of thickener of the present invention is wanted.
Embodiment 12: the application in high temperature food (take almond milk as example).
Almond milk is a kind of plant milk, and almond milk also contains abundant flavonoids and Polyphenols composition.Not only can reduce the content of cholesterol in human body, can also significantly reduce the initiation potential of heart disease and a lot of chronic diseases.
Almond milk emulsion in the market, often since under the high temperature customary thickeners easily degrade, 120 ℃ boiled after a moment phenomenon with the protein layering will appear precipitating.
Through studying for a long period of time, the almond milk that adds thickener of the present invention is according to following method proportioning:
0.4 part of 50 parts of thickener of the present invention of 70 portions of granulated sugar of debittering almond
Wherein debittering almond is pulverized through pulverizer, crosses 200 mesh sieves.
Wherein contain 93wt% gamma-polyglutamic acid-and 7wt% xanthans in the thickener.
Than row allotment homogeneous, 120 ℃ were boiled 30 minutes by above-mentioned.
Add the almond milk that thickener of the present invention makes according to this example, stability is high, and pure white as milk, exquisiteness enter jade, mouthfeel is smooth, fragrance is unique.
The heat-resisting quantity that has compared by experiment simultaneously xanthans, gamma-polyglutamic acid-and thickener of the present invention.Use respectively according to the method described above xanthans and gamma-polyglutamic acid-separately as thickener.Boiled 1 hour under 120 ℃ of high temperature, measure viscosity variation in this 1 hour.As shown in Figure 3.
By experiment as can be known: xanthans and gamma-polyglutamic acid-synergy are lower, in the high-temperature process, its viscosity viscosity when adding xanthans, gamma-polyglutamic acid-as thickener separately that descends, therefore xanthans and gamma-polyglutamic acid-heat-resisting quantity are obvious in the thickener of the present invention, can be applicable in the high temperature food.
Claims (10)
1. a food thickening agent is characterized in that, it comprises the component of following weight percentage:
Gamma-polyglutamic acid-72 ~ 94%;
Xanthans 6 ~ 28%.
2. food thickening agent according to claim 1 is characterized in that, it comprises the component of following weight percentage:
Gamma-polyglutamic acid-82 ~ 90%;
Xanthans 10 ~ 18%.
3. food thickening agent according to claim 1 and 2 is characterized in that, the molecular weight of described gamma-polyglutamic acid-is more than the 700KDa.
4. food thickening agent according to claim 3, it is characterized in that, described gamma-polyglutamic acid-prepares as follows: microbial fermentation is produced gamma-polyglutamic acid-, fermentation ends obtains the gamma-polyglutamic acid-extract by extraction, drying is pulverized and is made again, wherein the content of gamma-polyglutamic acid-is 82 ~ 90%, and the mean molecule quantity of gamma-polyglutamic acid-is more than 700KDa.
5. food thickening agent according to claim 1 and 2, it is characterized in that, described xanthans prepares as follows: adopt non-pure method to extract after the fermentation ends, transfer zymotic fluid pH value to 2.0 with watery hydrochloric acid, leave standstill, xanthans namely precipitates, and through dehydrating, crosses 300 mesh sieves and obtains faint yellow finished product.
6. food thickening agent according to claim 1 and 2 is characterized in that, described gamma-polyglutamic acid-can substitute with the form of its salt.
7. the preparation method of food thickening agent claimed in claim 1 is characterized in that, the gamma-polyglutamic acid-of formula ratio and xanthans is mixed get final product.
8. the application of food thickening agent claimed in claim 1 in meat products or Flour product.
9. the application of food thickening agent claimed in claim 1 in jelly, ice cream, fruit squash or fast dissolving solid fruit juice.
10. according to claim 7 or 8 described application, it is characterized in that, the consumption of described food thickening agent in food is 0.03 ~ 0.2wt%.
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| CN103330112A (en) * | 2013-05-30 | 2013-10-02 | 亚洲渔港（大连）海鲜食品有限公司 | Gel property modifier of frozen surimi product, and application thereof |
| CN104030796A (en) * | 2014-05-16 | 2014-09-10 | 深圳市芭田生态工程股份有限公司 | Suspending agent and method for solving stratification of high-concentration liquid fertilizer by utilizing same |
| CN105831711A (en) * | 2016-03-30 | 2016-08-10 | 广州市凯闻食品发展有限公司 | Instant thickening agent for providing comfortable viscosity and preparation method thereof |
| CN107960596A (en) * | 2017-11-08 | 2018-04-27 | 常州武城服饰有限公司 | A kind of preparation method of nourishing the stomach nutrient powder |
| CN108740275A (en) * | 2018-06-15 | 2018-11-06 | 内蒙古蒙牛乳业（集团）股份有限公司 | Frozen and preparation method thereof |
| CN109588694A (en) * | 2018-12-13 | 2019-04-09 | 北京素维生物科技有限公司 | The thickener composition and its preparation process of liquid viscosity can be quicklyd increase |
| CN112516008A (en) * | 2021-01-07 | 2021-03-19 | 华熙生物科技股份有限公司 | Thickener and application thereof in cosmetics |
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| CN104030796B (en) * | 2014-05-16 | 2016-05-18 | 深圳市芭田生态工程股份有限公司 | A kind of suspending agent and utilize suspending agent to solve the method for high-concentration liquid fertilizer layering |
| CN105831711A (en) * | 2016-03-30 | 2016-08-10 | 广州市凯闻食品发展有限公司 | Instant thickening agent for providing comfortable viscosity and preparation method thereof |
| CN105831711B (en) * | 2016-03-30 | 2018-09-21 | 广州市凯闻食品发展有限公司 | A kind of Instant thickener and preparation method thereof that comfortable viscosity is provided |
| CN107960596A (en) * | 2017-11-08 | 2018-04-27 | 常州武城服饰有限公司 | A kind of preparation method of nourishing the stomach nutrient powder |
| CN108740275A (en) * | 2018-06-15 | 2018-11-06 | 内蒙古蒙牛乳业（集团）股份有限公司 | Frozen and preparation method thereof |
| CN108740275B (en) * | 2018-06-15 | 2021-10-26 | 内蒙古蒙牛乳业（集团）股份有限公司 | Frozen beverage and preparation method thereof |
| CN109588694A (en) * | 2018-12-13 | 2019-04-09 | 北京素维生物科技有限公司 | The thickener composition and its preparation process of liquid viscosity can be quicklyd increase |
| CN109588694B (en) * | 2018-12-13 | 2022-07-19 | 北京素维生物科技有限公司 | Thickening composition capable of rapidly increasing liquid viscosity and preparation process thereof |
| CN112516008A (en) * | 2021-01-07 | 2021-03-19 | 华熙生物科技股份有限公司 | Thickener and application thereof in cosmetics |
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