CN109965011A - A kind of preparation method of low gel strength carragheen - Google Patents
A kind of preparation method of low gel strength carragheen Download PDFInfo
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- CN109965011A CN109965011A CN201910276674.7A CN201910276674A CN109965011A CN 109965011 A CN109965011 A CN 109965011A CN 201910276674 A CN201910276674 A CN 201910276674A CN 109965011 A CN109965011 A CN 109965011A
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- carragheen
- feed liquid
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/154—Milk preparations; Milk powder or milk powder preparations containing additives containing thickening substances, eggs or cereal preparations; Milk gels
- A23C9/1544—Non-acidified gels, e.g. custards, creams, desserts, puddings, shakes or foams, containing eggs or thickening or gelling agents other than sugar; Milk products containing natural or microbial polysaccharides, e.g. cellulose or cellulose derivatives; Milk products containing nutrient fibres
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- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
- C08B37/00—Preparation of polysaccharides not provided for in groups C08B1/00 - C08B35/00; Derivatives thereof
- C08B37/0006—Homoglycans, i.e. polysaccharides having a main chain consisting of one single sugar, e.g. colominic acid
- C08B37/0036—Galactans; Derivatives thereof
- C08B37/0042—Carragenan or carragen, i.e. D-galactose and 3,6-anhydro-D-galactose, both partially sulfated, e.g. from red algae Chondrus crispus or Gigantia stellata; kappa-Carragenan; iota-Carragenan; lambda-Carragenan; Derivatives thereof
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- Food Science & Technology (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The present invention relates to a kind of preparation methods of low gel strength carragheen, belong to food engineering development field, steps of the method are: κ type carragheen is put into water and is stirred, it is dispersed in water κ type purification carragheen, then carrying out heating water bath makes κ type carragheen be completely dissolved formation feed liquid one in water；The pH value for adjusting feed liquid one using acid solution is heated up using heating water bath to acidity, then keeps the temperature, obtain feed liquid two；Then ι type carragheen is added to neutral or alkalescent using the pH value that lye adjusts feed liquid two thereto, and carrying out heating water bath is completely dissolved ι type carragheen, obtains feed liquid three；Glue is extracted after homogeneous, drying and crushing obtains low gel strength carragheen, and the gel strength of the carragheen reduces, and sulfate group content is high, and it is stronger with the binding ability of albumen, using with good protein protection and oil slick control effect in neutral liquid dairy products.
Description
Technical field
The invention belongs to food engineering development fields, are related to a kind of preparation method of carragheen, and one kind specifically is low
The preparation method of gel strength carragheen.
Background technique
Carragheen, also referred to as carrageenan, deer horn phycocolloid, Irish green moss glue, are from Irish moss rhodospermous, Eucheuma, China fir
The Polysaccharide substance extracted in algae and husky dish is a kind of linear, Macromolecule glue polysaccharide containing sulfate group, business
On, according to the sulfate group (O-SO of carragheen3) carragheen is divided into κ type, ι type and λ type by content, wherein κ type due to have compared with
Good gel characteristic and be most widely used.The gelling performance of carragheen mainly has with its chemical composition, structure and molecular size
It closes, the gel strength and solution viscosity of small molecule carragheen are below the carragheen of macromolecular.The most important application of carragheen is
Jelly, beverage, dairy products, meat are used for as food additives (such as coagulator, stabilizer, emulsifier, suspending agent, thickener)
The food industry such as product.
In neutral liquid dairy products, κ type and ι type carragheen can by sulfate group and casein electrostatical binding, then
It reacts to form gel three-dimensional network structure with milk casein by the gelation of itself, to play protein protection and fat control
The effect of system, since butter oil is usually, only carragheen with casein in conjunction with effect combined with lactoprotein
When preferable, it can just play the role of obviously controlling fat floating, this combination effect is by the sulfate group content of carragheen and solidifying
Colloidality codetermines.However, common κ type carragheen gel strength with higher and lower sulfate group content, with egg
White combination effect is not so good as ι type carragheen, mainly controls fat floating by itself gel, effect is better than the latter, but is easy to
Occur gel, applied in liquid diary product exist very big gel risk；ι type carragheen has weaker gelation and higher
Sulfate group content, can preferably be combined with casein, but since gelation is weaker, fatty control effect is general.
The κ type carragheen that acidolysis obtains, not only gel strength reduces, and sulfate group content can also reduce, in neutral liquid
Although in application, reducing the risk of product gel in milk, due to being reduced with the binding ability of albumen, thus fat floating
Control effect also decreases.And since the gel strength of κ type carragheen is very high, it is simple by κ type carragheen and ι type carragheen
Compounding, the adjustable amount ranges of κ type carragheen are very narrow, are unfavorable for obtaining the carragheen product of target gel intensity, also unfavorable
In obtaining a series of carragheen product of gel strength gradients.
Summary of the invention
To solve problems of the prior art, the present invention provides a kind of preparation sides of low gel strength carragheen
Method, obtains that a kind of gel strength is moderate, the higher novel carragheen of sulfate group content, and this carragheen is in neutral liquid milk
Using good protein protection and fatty control effect can be played, carragheen being applicable in neutral liquid dairy products is improved
Property.
The technical solution adopted by the present invention is that:
A kind of preparation method of low gel strength carragheen includes κ type carragheen, ι type carragheen in this method step
Procedure for preparation, it is critical that in the method step further include:
A, κ type carragheen is put into water and is stirred, the quality of κ type carragheen is the 1-8% of the quality of water, makes κ type
Carragheen is dispersed in water, and then carrying out heating makes κ type carragheen be completely dissolved formation feed liquid one in water；
B, the pH value of acid solution adjusting feed liquid one is used, for 2.5-5.0, to be heated to 50-70 DEG C to pH value, then keep the temperature,
κ type carragheen feed liquid two after obtaining acid degradation；
C, the pH value of feed liquid two is adjusted using lye to 7.0-9.0, and ι type carragheen, ι type carragheen are then added thereto
Quality be κ type carragheen quality 40-120%, then carry out heating water bath be completely dissolved ι type carragheen, obtain feed liquid
Three；
D, feed liquid three is carried out by homogeneous using homogenizer, obtains feed liquid four；
E, dehydrated alcohol is added in feed liquid four and extracts glue, the quality of dehydrated alcohol is the 40-85% of feed liquid four, then
After squeezing glue, filtering to remove moisture, obtain coagulating solid colloid fragment；
F, it after colloid fragment being dried, crushes, sieving obtains low gel strength carragheen.
In step A, the quality of the κ type carragheen is the 2-6% of the quality of water, and the heating method adds for water-bath
Heat, the temperature of heating are 75-80 DEG C.
In step B, the acid solution is the hydrochloric acid solution that concentration is 2-4mol, and the hydrochloric acid solution adjusts feed liquid one
PH value is 3.5-4.0.
In step B, the heating method is heating water bath, and the temperature of heating is 60-65 DEG C, soaking time 1-3h.
In step C, the lye is the sodium hydroxide solution that concentration is 2-4mol, and the sodium hydroxide solution is adjusted
The pH value of feed liquid two is 7.0-8.0.
The quality of ι type carragheen is the 50-100% of κ type carragheen quality in step C.
Homogeneous, homogenization pressure 20-40MPa are carried out using homogenizer in step D, homogenization cycles are 1-2 times.
The adding manner of dehydrated alcohol is to be added while stirring in step E, and the quality of dehydrated alcohol is the 50- of feed liquid four
75%.
Colloid fragment is dried in step F using air dry oven, drying temperature is 60-70 DEG C, and drying time is
5-10h。
The beneficial effects of the present invention are: being handled using acid solution technology for hydrolyzing κ type carragheen in preparation method, obtain
The κ type carragheen of low gel strength, then it is mediated to have obtained a kind of novel low gel strength OK a karaoke club with ι type carragheen
Glue, the gel strength that this kind of technique obtains carragheen are relatively low and to compensate for the sulfate group content of acid degradation carragheen too low
Defect, there is more preferably protein protection and fatty control effect in neutral liquid dairy products, while greatly reducing production
The risk of product gel improves its applicability and safety in liquid diary product；And the technique is easier to obtain specific coagulate
The carragheen product of glue intensity.
Specific embodiment
It include κ type carragheen, ι in this method step the present invention relates to a kind of preparation method of low gel strength carragheen
The procedure for preparation of type carragheen raw material.The invention will be further described With reference to embodiment.
Embodiment 1
Preparation method is further comprising the steps of:
A, it weighs κ type carragheen 50g, is added in 2kg water, stirring, subsequent heating water bath makes it completely dissolved to 75 DEG C, obtains
To feed liquid one；
B, by feed liquid one with the hydrochloric acid solution of 3mol/L be adjusted to pH be 4.0 after, be heated to 65 DEG C using thermostat water bath,
Keep the temperature 3h, the κ type carragheen feed liquid two after obtaining acid degradation；
C, the κ type carragheen feed liquid two after acid degradation is neutralized to pH with the sodium hydroxide solution of 3mol/L is 8.0, is avoided
ι type carragheen is degraded, then while stirring thereto be added 37.5g ι type carragheen, heating water bath to 75 DEG C make its completely it is molten
Solution, obtains feed liquid three；
D, feed liquid three is primary in 20MPa homogeneous using homogenizer, obtain feed liquid four；
E, 1.2kg dehydrated alcohol is added while stirring in feed liquid four to extract glue, reuses 200 mesh filter clothes and is squeezed
After pressing, being filtered to remove moisture, obtain coagulating solid colloid fragment containing a small amount of moisture；The tool that filtering uses is squeezed as filter
Cloth, mesh number are 200 mesh.
F, colloid fragment is put into air dry oven to be dried, the heating temperature of air dry oven is 70 DEG C, when dry
Between be 7h；Then the colloid fragment after drying is crushed, is sieved, granularity is 120 mesh, obtains low gel strength carragheen sample
Product.
After feed liquid two is neutralized to pH 8.0, what directly progress step E- step F was obtained is acid degradation κ type carragheen sample
Product.
Embodiment 2
Preparation method is further comprising the steps of:
A, it weighs κ type carragheen 30g, is added in 1kg water, heating water bath makes it completely dissolved to 75 DEG C, obtains feed liquid one；
B, by feed liquid one with the hydrochloric acid solution of 3mol/L be adjusted to pH be 3.5 after, be heated to 60 DEG C using thermostat water bath,
Keep the temperature 1h, the κ type carragheen feed liquid two after obtaining acid degradation；
C, feed liquid two is neutralized to pH with the sodium hydroxide solution of 3mol/L is 8.0, is then added thereto while stirring
30g ι type carragheen, heating water bath make it completely dissolved to 75 DEG C, obtain feed liquid three；
D, by feed liquid third is that primary in 25MPa homogeneous with homogenizer, feed liquid four is obtained；
E, 0.80kg dehydrated alcohol is added while stirring in feed liquid four to extract glue, reuses the progress of 200 mesh filter clothes
After extruding is filtered to remove moisture, the solidifying solid colloid fragment containing a small amount of moisture is obtained；
F, colloid fragment is put into air dry oven to be dried, the heating temperature of air dry oven is 65 DEG C, when dry
Between be 9h；It pulverizes and sieves, granularity is 120 mesh, obtains low gel strength carragheen sample.
After feed liquid two is neutralized to pH 8.0, what directly progress step E- step F was obtained is acid degradation κ type carragheen sample
Product.
Embodiment 3
Preparation method is further comprising the steps of:
A, it weighs κ type carragheen 100g, is added in 2kg water, heating water bath makes it completely dissolved to 75 DEG C, obtains feed liquid
One；
B, by feed liquid one with the hydrochloric acid solution of 3mol/L be adjusted to pH be 3.7 after, be heated to 60 DEG C using thermostat water bath,
Keep the temperature 2.5h, the κ type carragheen feed liquid two after obtaining acid degradation；
C, feed liquid two is neutralized to pH with the sodium hydroxide solution of 3mol/L is 8.0, is then added thereto while stirring
50g ι type carragheen, heating water bath make it completely dissolved to 75 DEG C, obtain feed liquid three；
D, by feed liquid third is that primary in 30MPa homogeneous with homogenizer, feed liquid four is obtained；
E, 1.5kg dehydrated alcohol is added while stirring in feed liquid four to extract glue, reuses 200 mesh filter clothes and is squeezed
After press filtration removes moisture, the solidifying solid colloid fragment containing a small amount of moisture is obtained；
F, colloid fragment is put into air dry oven to be dried, the heating temperature of air dry oven is 60 DEG C, when dry
Between be 10h；It pulverizes and sieves, granularity is 120 mesh, obtains low gel strength carragheen sample.
After feed liquid two is neutralized to pH 8.0, directly carries out step E- step F and obtain acid degradation κ type carragheen sample.
What the preparation method of traditional κ type low gel strength carragheen obtained is carragheen coarse powder, and this carragheen does not have
By purification, impurity is more, and dissolubility is poor, and transparency is low, has very big extra large fishy smell.Therefore, the original of various embodiments of the present invention
Material selects the κ type purification carragheen being commercially available, ι type purification carragheen.
Gel strength, sulfate content and the acid for the product (low gel strength carragheen) that the various embodiments described above are obtained drop
Solution κ type carragheen, κ type carragheen (raw material) and ι type carragheen (raw material) compare.The detection method of gel strength: by sample
1.5% (w/w) solution is made in product, pours into gel strength test cup, in 4 DEG C of placement 12-18h, takes out immediately using Japanese solidifying
Glue intensity meter is measured.The measurement range of gel strength measuring instrument is 100-1100g/cm2；The detection side of sulfate group content
Method: with reference to " measurement of sulfuric ester " method in GB 1886.169-2016.
Comparison result is as shown in the table:
It can be seen that the gel strength of low gel strength carragheen prepared by preparation method of the invention is significantly less than acid degradation
κ type carragheen afterwards；The sulfate group in κ type carragheen after acid degradation is decomposed reduction, reduces with the binding ability of albumen,
And its sulfate group content of low gel strength carragheen prepared by the present invention with the κ type carragheen before non-acidolysis be it is similar,
Belong to same magnitude, it is therefore, stronger with the binding ability of albumen, using with good albumen in neutral liquid dairy products
Protection and oil slick control effect, while reducing the risk of shelf life gel.
Claims (9)
1. a kind of preparation method of low gel strength carragheen, include in this method step κ type carragheen, ι type carragheen it is standby
Material process, which is characterized in that in the method step further include:
A, κ type carragheen is put into water and is stirred, the quality of κ type carragheen is the 1-8% of the quality of water, makes κ type OK a karaoke club
Glue is dispersed in water, and then carrying out heating makes κ type carragheen be completely dissolved formation feed liquid one in water；
B, the pH value of acid solution adjusting feed liquid one is used, for 2.5-5.0, to be heated to 50-70 DEG C to pH value, then keep the temperature, obtain
κ type carragheen feed liquid two after acid degradation；
C, the pH value of feed liquid two is adjusted using lye to 7.0-9.0, and ι type carragheen, the matter of ι type carragheen are then added thereto
Amount is the 40-120% of κ type carragheen quality, and then carrying out heating water bath is completely dissolved ι type carragheen, obtains feed liquid three；
D, feed liquid three is carried out by homogeneous using homogenizer, obtains feed liquid four；
E, dehydrated alcohol is added in feed liquid four and extracts glue, the quality of dehydrated alcohol is the 40-85% of feed liquid four, then to glue
After liquid is squeezed, filtered to remove moisture, obtain coagulating solid colloid fragment；
F, it after colloid fragment being dried, crushes, sieving obtains low gel strength carragheen.
2. a kind of preparation method of low gel strength carragheen according to claim 1, it is characterised in that: in step A, institute
The quality for the κ type carragheen stated is the 2-6% of the quality of water, and the heating method is heating water bath, and the temperature of heating is 75-
80℃。
3. a kind of preparation method of low gel strength carragheen according to claim 1, it is characterised in that: in step B, institute
The acid solution stated is the hydrochloric acid solution that concentration is 2-4mol, and the pH value that the hydrochloric acid solution adjusts feed liquid one is 3.5-4.0.
4. a kind of preparation method of low gel strength carragheen according to claim 1, it is characterised in that: in step B, institute
The heating method stated is heating water bath, and the temperature of heating is 60-65 DEG C, soaking time 1-3h.
5. a kind of preparation method of low gel strength carragheen according to claim 1, it is characterised in that: in step C, institute
The lye stated is the sodium hydroxide solution that concentration is 2-4mol, and the pH value that the sodium hydroxide solution adjusts feed liquid two is 7.0-
8.0。
6. a kind of preparation method of low gel strength carragheen according to claim 1, it is characterised in that: ι type in step C
The quality of carragheen is the 50-100% of κ type carragheen quality.
7. a kind of preparation method of low gel strength carragheen according to claim 1, it is characterised in that: adopted in step D
Homogeneous, homogenization pressure 20-40MPa are carried out with homogenizer, homogenization cycles are 1-2 times.
8. a kind of preparation method of low gel strength carragheen according to claim 1, it is characterised in that: nothing in step E
The adding manner of water-ethanol is to be added while stirring, and the quality of dehydrated alcohol is the 50-75% of feed liquid four.
9. a kind of preparation method of low gel strength carragheen according to claim 1, it is characterised in that: adopted in step F
Colloid fragment is dried with air dry oven, drying temperature is 60-70 DEG C, drying time 5-10h.
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5502181A (en) * | 1992-05-15 | 1996-03-26 | Ina Food Industry Co., Ltd. | Low gel strength agar-agar |
| CN1316439A (en) * | 2000-04-03 | 2001-10-10 | 上海众伟生化有限公司 | Process for preparing carragheenin |
| CN102558376A (en) * | 2011-12-15 | 2012-07-11 | 青岛大学 | Method for preparing low-gel-strength eucheuma carrageenan |
| CN105778122A (en) * | 2015-12-01 | 2016-07-20 | 大连工业大学 | Iota type carrageenan and Kappa type carrageenan mixed gel and preparation method thereof |
| CN106397620A (en) * | 2016-09-06 | 2017-02-15 | 绿麒（厦门）海洋生物科技有限公司 | Novel carrageenan, preparation method and application thereof |
-
2019
- 2019-04-08 CN CN201910276674.7A patent/CN109965011A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5502181A (en) * | 1992-05-15 | 1996-03-26 | Ina Food Industry Co., Ltd. | Low gel strength agar-agar |
| CN1316439A (en) * | 2000-04-03 | 2001-10-10 | 上海众伟生化有限公司 | Process for preparing carragheenin |
| CN102558376A (en) * | 2011-12-15 | 2012-07-11 | 青岛大学 | Method for preparing low-gel-strength eucheuma carrageenan |
| CN105778122A (en) * | 2015-12-01 | 2016-07-20 | 大连工业大学 | Iota type carrageenan and Kappa type carrageenan mixed gel and preparation method thereof |
| CN106397620A (en) * | 2016-09-06 | 2017-02-15 | 绿麒（厦门）海洋生物科技有限公司 | Novel carrageenan, preparation method and application thereof |
Non-Patent Citations (2)
| Title |
|---|
| 于新，李小华主编: "《天然食品添加剂》", 31 March 2014, 中国轻工业出版社 * |
| 浮吟梅等: "卡拉胶在食品工业中的应用", 《中国食品添加剂》 * |
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Application publication date: 20190705 |