CN111588022A - Food additive and preparation method thereof - Google Patents

Food additive and preparation method thereof Download PDF

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Publication number
CN111588022A
CN111588022A CN202010461322.1A CN202010461322A CN111588022A CN 111588022 A CN111588022 A CN 111588022A CN 202010461322 A CN202010461322 A CN 202010461322A CN 111588022 A CN111588022 A CN 111588022A
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CN
China
Prior art keywords
tween
gelatin
gel particles
sodium alginate
solution
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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CN202010461322.1A
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Chinese (zh)
Inventor
刘利民
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Tianjin Yubang Food Ingredients Co ltd
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Tianjin Yubang Food Ingredients Co ltd
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Priority to CN202010461322.1A priority Critical patent/CN111588022A/en
Publication of CN111588022A publication Critical patent/CN111588022A/en
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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
    • A23L29/206—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
    • A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
    • 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
    • A23L29/275—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of animal origin, e.g. chitin
    • A23L29/281—Proteins, e.g. gelatin or collagen
    • A23L29/284—Gelatin; Collagen
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P10/00—Shaping or working of foodstuffs characterised by the products
    • A23P10/30—Encapsulation of particles, e.g. foodstuff additives
    • 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)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Dispersion Chemistry (AREA)
  • Zoology (AREA)
  • Jellies, Jams, And Syrups (AREA)

Abstract

A food additive and its preparation method are provided. The invention discloses a preparation method of a food additive using sodium alginate and gelatin to embed tween 80, which comprises the following steps: weighing sodium alginate and gelatin in a formula amount, dissolving in deionized water in a heating state, and cooling to obtain a mixed solution A after the sodium alginate and the gelatin are fully dissolved; weighing Tween 80 with the formula ratio, adding into the mixed solution A, and uniformly mixing to obtain a mixed solution B; slowly dropping the mixed solution B into CaCl with the mass percentage concentration of 3-5%2And (3) standing and crosslinking the solution for 24-36 h, then putting the solution into a refrigerator with the temperature of 4 ℃ for standing and hardening for 2-4 h, filtering the solution after the gel particles reach certain hardness, washing the gel particles with deionized water, and drying the gel particles to obtain the immobilized gel particles. Spit of the inventionThe Tween 80 in the viscous oily liquid is changed into the immobilized gel particles by using sodium alginate and gelatin embedding agents, so that the gel particles are convenient to transport, store and use and prolong the quality guarantee period.

Description

Food additive and preparation method thereof
Technical Field
The invention relates to the technical field of food additive preparation, in particular to a food additive using sodium alginate and gelatin to embed Tween 80 and a preparation method thereof.
Background
Tween 80 belongs to one of the emulsifiers. The tween series is divided into tween 20, tween 40, tween 60, tween 65, tween 80 and tween 85, and the main difference is that the organic acids in the reaction are different, and tween 80 refers to polyoxyethylene sorbitan monooleate. Tween 80 is a polyol-type nonionic surfactant and emulsifier, and is the most commonly used one of polysorbates. Prepared from sorbitan and oleic acid by ethoxylation, are commonly used as emulsifiers in food products. Has good emulsification effect on vegetable oil, mineral oil, animal fat and the like.
Tween 80 is soluble in water, methanol, ethanol, vegetable oil, and mineral oil, is a viscous liquid of light yellow to orange yellow, has hygroscopicity, and should be checked for water before use and dried if necessary. The pH value is reduced after heating and storage, so that the solution becomes turbid in an acidic solution, and peroxide is generated after the storage for a long time. At present, most of tween 80 sold on the market is barreled, so that the transportation is inconvenient, the storage is not facilitated, and once the Tween 80 is unsealed, peroxide is easily generated, the product quality is reduced, and the quality guarantee period is shortened. Therefore, people seek a new tween 80 packaging technology, and use an embedding agent to change the tween 80 of the viscous oily liquid into a solid powder state, so that the tween 80 is convenient to transport, store and use, the shelf life is prolonged, and the using mode can be increased.
Disclosure of Invention
Aiming at the problems, the invention aims to provide a compound additive using sodium alginate and gelatin to embed tween 80 and a preparation method thereof, wherein tween 80 in viscous oily liquid is changed into a solid state by using sodium alginate and gelatin embedding agents, so that the compound additive is not only convenient to transport and favorable for storage, but also prolongs the quality guarantee period, and can increase the using mode, for example, tween 80 can be used in solid or powder media, but not only in liquid media, and the like.
The technical scheme adopted by the invention for solving the technical problems is as follows: a food additive is immobilized gel particles prepared by embedding tween 80 in sodium alginate and gelatin.
Furthermore, the adding amount ratio of the sodium alginate, the gelatin and the Tween 80 is (1-2): 1.
The invention also provides a preparation method of the food additive, which is characterized by comprising the following steps: (1) weighing sodium alginate and gelatin according to the formula ratio, dissolving the sodium alginate and gelatin in deionized water at a heating state of 50-60 ℃, and cooling to obtain a mixed solution A after the sodium alginate and gelatin are fully dissolved;
(2) weighing Tween 80 with a formula ratio, adding the Tween 80 into the embedding mixed solution obtained in the step (1), and uniformly mixing to obtain a mixed solution B;
(3) slowly dripping the mixed solution B obtained in the step (2) into CaCl with the mass percentage concentration of 3-5%2And (3) standing and crosslinking the solution for 24-36 h, then putting the solution into a refrigerator with the temperature of 4 ℃ for standing and hardening for 2-4 h, filtering out gel particles, washing the gel particles with deionized water, drying, packaging and sealing to obtain the immobilized gel particles.
Further, the adding proportion of the sodium alginate, the gelatin and the tween 80 is that 2-4 g of each of the sodium alginate, the gelatin and the tween 80 is added into 100ml of deionized water; the mixed solution B and CaCl2The mixing volume ratio of the solution was 1: 1.
The invention also comprises a compound additive, and the formula of the compound additive comprises an immobilized gel granular food additive obtained by embedding tween 80 in sodium alginate and gelatin.
The invention has the advantages that:
by using sodium alginate and gelatin for embedding, the tween 80 in the viscous oily liquid is changed into the solid food additive, so that the embedding rate and the stability are high, the particle size is small, the storage life of the tween 80 and a compound additive product containing the tween 80 is prolonged, and the transportation, the storage and the use are facilitated. Besides, sodium alginate and gelatin are used as carriers, the used materials are few in variety, and the preparation steps are simple, so that the method is beneficial to industrial popularization.
Detailed Description
The present invention is further illustrated by the following specific examples, which are intended to be illustrative, not limiting and are not intended to limit the scope of the invention.
Example 1
A method for preparing Tween 80 gel granular food additive comprises the following steps:
heating sodium alginate and gelatin 2g respectively to 50 deg.C, dissolving in 100ml deionized water, cooling to obtain sodium alginate and gelatin with mass percentage concentration of 2%100ml of sol of the glue is mixed liquid A; weighing 2g of tween 80, adding the tween 80 into the mixed solution A, and uniformly mixing to obtain mixed solution B; slowly dripping the mixed solution B obtained in the last step into 100ml of CaCl with the mass percentage concentration of 3%2Standing and crosslinking the solution for 24 hours, placing the solution into a refrigerator at 4 ℃ for standing and hardening for 2 hours, filtering out the gel particles after the gel particles reach certain hardness (according to the hardness, the condition that the gel particles can be filtered out is judged that the formed gel particles have uniform shapes, the internal and external hardness of the gel particles is larger, and the structure of the gel particles is firm, and the condition that the gel particles can not be filtered out is judged that the gel has soft hardness and flexibility, the gel is only a thin layer, the obtained product is a thin-layer gel on the outer surface, and the inner part is an ungelled core which can not be filtered out, washing and drying the gel particles by deionized water to obtain the immobilized gel particles, namely the food additive, and mixing the immobilized gel particles with other food additives, packaging and sealing the mixture to obtain the compound additive containing the.
After being stored for 24 months at normal temperature, compared with the Tween 80 without embedding agent, the Tween 80 immobilized gel particles adopting the embedding technology can effectively prolong the shelf life.
Example 2
A method for preparing Tween 80 gel granular food additive comprises the following steps:
heating and dissolving 3g of sodium alginate and gelatin in 100ml of deionized water respectively, and cooling to obtain 100ml of sol of the sodium alginate and the gelatin with the mass percentage concentration of 2%, namely mixed solution A; weighing 3g of tween 80, adding into the mixed solution A, and uniformly mixing to obtain a mixed solution B; slowly dripping the mixed solution B obtained in the last step into 100ml of CaCl with the mass percentage concentration of 3%2And standing the solution for 24 hours, placing the solution in a refrigerator at 4 ℃ for standing and hardening for 2 hours, filtering the solution after gel particles reach certain hardness, washing the gel particles with deionized water, and drying the gel particles to obtain the immobilized gel particles, namely the food additive, which can be mixed with other food additives, packaged and sealed to obtain the compound additive containing the embedded Tween 80.
After being stored for 24 months at normal temperature, compared with the Tween 80 without embedding agent, the Tween 80 immobilized gel particles adopting the embedding technology can effectively prolong the shelf life.
Example 3
A method for preparing Tween 80 gel granular food additive comprises the following steps:
heating and dissolving 4g of sodium alginate and gelatin in 100ml of deionized water respectively, and cooling to obtain 100ml of sol of the sodium alginate and the gelatin with the mass percentage concentration of 2%, namely mixed solution A; weighing 4g of tween 80, adding into the mixed solution A, and uniformly mixing to obtain a mixed solution B; slowly dripping the mixed solution B obtained in the last step into 100ml of CaCl with the mass percentage concentration of 3%2And standing the solution for 24 hours, placing the solution in a refrigerator at 4 ℃ for standing and hardening for 2 hours, filtering the solution after gel particles reach certain hardness, washing the gel particles with deionized water, and drying the gel particles to obtain the immobilized gel particles, namely the food additive, which can be mixed with other food additives, packaged and sealed to obtain the compound additive containing the embedded Tween 80.
After being stored for 24 months at normal temperature, compared with the Tween 80 without embedding agent, the Tween 80 immobilized gel particles adopting the embedding technology can effectively prolong the shelf life.
Example 4
Similar to example 1, except that 100ml of CaCl with a concentration of 4% by mass are used2And (3) solution.
Example 5
Similar to example 2, except that 100ml of CaCl with a concentration of 4% by mass are used2And (3) solution.
Example 6
Similar to example 3, except that 100ml of CaCl with a concentration of 4% by mass are used2And (3) solution.
Example 7
Similar to example 1, except that 100ml of 5% strength by mass CaCl were used2And (3) solution.
Example 8
Similar to example 2, except that 100ml of 5% strength by mass CaCl were used2And (3) solution.
Example 9
Similar to example 3, except that 100ml of 5% strength by mass CaCl were used2And (3) solution.
Comparative experimental example 1:
a method for preparing Tween 80 gel granular food additive comprises the following steps:
heating and dissolving 0.5g of sodium alginate and gelatin in 100ml of deionized water respectively, and cooling to obtain 100ml of sol of the sodium alginate and the gelatin with the mass percentage concentration of 0.5 percent, namely mixed solution A; weighing 2g of tween 80, adding the tween 80 into the mixed solution A, and uniformly mixing to obtain mixed solution B; slowly dripping the mixed solution B obtained in the last step into 100ml of CaCl with the mass percentage concentration of 0.5 percent2And standing the solution for 24 hours, standing the solution for crosslinking, standing the solution in a refrigerator at 4 ℃ for hardening for 2 hours, filtering the solution after the gel particles reach certain hardness, washing the gel particles with deionized water, and drying the gel particles to obtain the immobilized gel particles.
Compared with the Tween 80 embedded by the proportion concentration, the Tween 80 immobilized gel particles adopting the embedding technology under the condition have insufficient hardness or can not form gel, are not favorable for resisting dehydration shrinkage, and are inconvenient to transport and store.
Comparative experiment example 2:
a method for preparing Tween 80 gel granular food additive comprises the following steps:
heating and dissolving 5g of sodium alginate and gelatin in 100ml of deionized water respectively, and cooling to obtain 100ml of sol of the sodium alginate and the gelatin with the mass percentage concentration of 25%, namely mixed solution A; weighing 3g of tween 80, adding into the mixed solution A, and uniformly mixing to obtain a mixed solution B; slowly dripping the mixed solution B obtained in the last step into 100ml of CaCl with the mass percentage concentration of 7%2Standing in the solution for crosslinking for 24 hr, standing in a refrigerator at 4 deg.C for hardening for 2 hr, filtering to obtain gel particles with certain hardness, washing with deionized water, drying to obtain immobilized gel particles, wherein the gel strength is not easy to control, and the obtained gel is non-uniform gel or precipitate, which is not favorable for product stability and is inconvenient for transportation, storage and storage。
And (4) analyzing results:
as can be seen from the above examples and comparative examples, the Tween 80 additive prepared by the embedding method of the present invention has a good embedding effect. And the chemical stability of the tween 80 treated by the embedding mode of the invention is obviously improved compared with the tween 80 before non-embedding, and through the storage test, the average shelf life of the embedded tween 80 prepared in the examples 1 to 9 is 24 months, which is 6 months longer compared with the shelf life (18 months) of the non-embedded tween 80.
Finally, it should be noted that: the above embodiments are only used to illustrate the technical solution of the present invention, and not to limit the same; while the invention has been described in detail and with reference to the foregoing embodiments, it will be understood by those skilled in the art that: the technical solutions described in the foregoing embodiments may still be modified, or some or all of the technical features may be equivalently replaced; and the modifications or the substitutions do not make the essence of the corresponding technical solutions depart from the scope of the technical solutions of the embodiments of the present invention.

Claims (5)

1. A food additive is characterized in that the food additive is immobilized gel particles obtained by embedding tween 80 in sodium alginate and gelatin.
2. The food additive according to claim 1, wherein the ratio of the sodium alginate to the gelatin to the Tween 80 is (1-2): 1-2).
3. A method for preparing the food additive of claim 1, comprising the steps of:
(1) weighing sodium alginate and gelatin according to the formula ratio, dissolving the sodium alginate and gelatin in deionized water at a heating state of 50-60 ℃, and cooling to obtain a mixed solution A after the sodium alginate and gelatin are fully dissolved;
(2) weighing Tween 80 with a formula ratio, adding the Tween 80 into the embedding mixed solution obtained in the step (1), and uniformly mixing to obtain a mixed solution B;
(3) slowly dripping the mixed solution B obtained in the step (2) into the reactor by massCaCl with percentage concentration of 3-5%2And (3) standing and crosslinking the solution for 24-36 h, then putting the solution into a refrigerator with the temperature of 4 ℃ for standing and hardening for 2-4 h, filtering out gel particles, washing the gel particles with deionized water, drying, packaging and sealing to obtain the immobilized gel particles.
4. The preparation method of the food additive according to claim 3, wherein the adding proportion of the sodium alginate, the gelatin and the Tween 80 is that 2-4 g of each of the sodium alginate, the gelatin and the Tween 80 is added into 100ml of deionized water; the mixed solution B and CaCl2The mixing volume ratio of the solution was 1: 1.
5. A compounded additive comprising the food additive according to claim 1.
CN202010461322.1A 2020-05-27 2020-05-27 Food additive and preparation method thereof Pending CN111588022A (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN112754001A (en) * 2021-01-14 2021-05-07 湖北民族大学 Milk tea pearl and preparation method thereof

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5867168A (en) * 1981-10-20 1983-04-21 Toyo Seikan Kaisha Ltd Preparation of granular capsule containing liquid food
CN101940323A (en) * 2010-07-29 2011-01-12 上海荣港工贸发展有限公司 Compound embedded sandwich bead and preparation method thereof
CN104207076A (en) * 2014-09-17 2014-12-17 天津春发生物科技集团有限公司 Method for preparing essential oil microcapsules
CN109232920A (en) * 2018-09-11 2019-01-18 山东大学 Isinglass/sodium alginate dual network composite hydrogel, preparation method and gained probiotic microcapsule
CN110547452A (en) * 2019-09-18 2019-12-10 大连工业大学 preparation method of gelatin-sodium alginate complex coacervate procyanidine microcapsule

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5867168A (en) * 1981-10-20 1983-04-21 Toyo Seikan Kaisha Ltd Preparation of granular capsule containing liquid food
CN101940323A (en) * 2010-07-29 2011-01-12 上海荣港工贸发展有限公司 Compound embedded sandwich bead and preparation method thereof
CN104207076A (en) * 2014-09-17 2014-12-17 天津春发生物科技集团有限公司 Method for preparing essential oil microcapsules
CN109232920A (en) * 2018-09-11 2019-01-18 山东大学 Isinglass/sodium alginate dual network composite hydrogel, preparation method and gained probiotic microcapsule
CN110547452A (en) * 2019-09-18 2019-12-10 大连工业大学 preparation method of gelatin-sodium alginate complex coacervate procyanidine microcapsule

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN112754001A (en) * 2021-01-14 2021-05-07 湖北民族大学 Milk tea pearl and preparation method thereof

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