CN114287608A - Liquid composite edible gum and preparation method and application thereof - Google Patents
Liquid composite edible gum and preparation method and application thereof Download PDFInfo
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- CN114287608A CN114287608A CN202111600296.7A CN202111600296A CN114287608A CN 114287608 A CN114287608 A CN 114287608A CN 202111600296 A CN202111600296 A CN 202111600296A CN 114287608 A CN114287608 A CN 114287608A
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- edible gum
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- stuffing
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- 239000002131 composite material Substances 0.000 title claims abstract description 50
- 238000002360 preparation method Methods 0.000 title claims abstract description 17
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Abstract
The invention provides a liquid composite edible gum and a preparation method and application thereof, belonging to the technical field of food additives. The liquid composite edible gum is applied to vegetarian stuffing products, and the low-viscosity konjac gum solution pseudo-gel adhesion can be used for uniting the vegetarian stuffing, so that the vegetarian stuffing is prevented from dispersing, and the large-scale online production of a machine is facilitated; the pseudo gel liquid generated by the low-viscosity konjac glucomannan solution can be reversed in the heating and cooking process of the vegetarian stuffing product, and the fluidity and natural feeling of the vegetarian stuffing are kept. Meanwhile, by utilizing the film forming mechanism of the sodium alginate in cooperation with the hydrolyzed collagen, the sodium alginate and the hydrolyzed collagen liquid are uniformly attached to the surface of the vegetable, and are subjected to a crosslinking reaction after encountering slow-release calcium ions (in the coagulant aid), so that a high-permeability protective film can be quickly formed within 30-45 s, the water return in the vegetable processing process is inhibited, and the mechanical operation and large-scale production of the vegetable stuffing products are facilitated.
Description
Technical Field
The invention relates to the technical field of food additives, in particular to a liquid composite edible gum and a preparation method and application thereof.
Background
With the rapid development of society, the processing of catering food materials is increasingly prevalent, and various delicious dishes emerge endlessly. With the increase of fat people and people who are fit for body building, vegetarian food products are more and more pursued by consumers and processing enterprises, and the currently processed vegetarian stuffing products such as vegetarian stuffing dumplings, vegetarian stuffing steamed stuffed buns, vegetarian stuffing pies, vegetarian stuffing fried dumplings and the like are more and more. The very popular vegetarian stuffing in China comprises leek eggs, agaric shrimp meat, mushroom rape, spinach vermicelli and the like, and the making of the stuffing is everywhere visible in families. However, in the industrial processing process, the vegetarian stuffing is not sticky and easy to disperse and cannot be wrapped by a machine, so that the industrial production and processing of vegetarian stuffing food are limited. The vegetable stuffing mostly contains vegetables, and the vegetable stuffing has more water after the salt is added in the processing process, so that the outer skin of the stuffing is broken, and the loss rate is high and the quality is poor. Therefore, many vegetarian stuffing products are only produced at home, but are limited in the processing of catering food materials, and mass production cannot be realized.
At present, products applied to vegetable stuffing dough making mainly comprise flour, starch, egg liquid and the like, and the vegetable stuffing dough making is promoted by gluten in the flour or egg white in the egg liquid, so that the vegetable stuffing dough making is facilitated. But the effect is not obvious when the flour is added too little, and the added flour feels heavy. The egg white has good uniting effect, but the egg white is heavy in fishy smell and turns white after being heated. And most of the uniting agents have the main problems that the vegetables still can be conglobated after being heated, even the conglobation is more compact, and the natural feeling and the juice feeling of the vegetables cannot be recovered.
Disclosure of Invention
The invention aims to provide liquid composite edible gum and a preparation method and application thereof.
In order to achieve the above object, the present invention provides the following technical solutions:
the invention provides a liquid composite edible gum, which comprises a viscous liquid component, a film-forming liquid component, a buffer reagent and a coagulant aid; the viscous liquid component comprises low viscosity konjac gum and water; the film-forming liquid component comprises sodium alginate, calcium alginate, hydrolyzed collagen and water; the coagulant aid comprises calcium carbonate and sodium citrate;
the low-viscosity konjac glucomannan has the molecular weight of less than or equal to 10000Da and the gel strength of 120-150N/m2；
The molecular weight of the hydrolyzed collagen is 2000-5000 Da;
the mass ratio of the viscous liquid component to the film-forming liquid component is (1-2): 1.
Preferably, the preparation method of the low-viscosity konjac glucomannan comprises the following steps:
degrading the konjac glucomannan by adopting an infrared heating and heat conduction drying method to obtain low-viscosity konjac glucomannan; the degradation temperature is 150-320 ℃, and the infrared wavelength is 3.2-4 μm.
Preferably, the viscosity of the konjac glucomannan is more than or equal to 30000mPa & s, and the molecular weight is more than or equal to 200000 Da; the degradation time is 30-60 min.
Preferably, the preparation method of the hydrolyzed collagen comprises the following steps:
mixing the fish collagen with acid liquor, and hydrolyzing to obtain hydrolyzed collagen; the pH value of the hydrolysis is 2-4, and the hydrolysis time is 3-6 h.
Preferably, the mass ratio of the sodium alginate to the calcium alginate to the hydrolyzed collagen is (3-5) to (2-3) to (1-2).
Preferably, the buffering reagent comprises gluconolactone, sodium dihydrogen phosphate and disodium hydrogen phosphate, and the pH value of the liquid composite edible gum is 7-8.
Preferably, the mass ratio of the coagulant aid to the viscous liquid component is 1 (30-50).
The invention provides a preparation method of the liquid composite edible gum in the technical scheme, which comprises the following steps:
chopping and mixing the viscous liquid component and the film-forming liquid component, adding a buffer reagent and a coagulant aid in the chopping and mixing process, and adjusting the pH value to obtain the liquid composite edible gum.
Preferably, the rotation speed of the chopping and mixing is 3000-3600 rpm, and the pH value is adjusted to be 7-8.
The invention provides the application of the liquid composite edible gum prepared by the technical scheme or the preparation method in the technical scheme in vegetarian stuffing products.
The invention provides a liquid composite edible gum, which comprises a viscous liquid component, a film-forming liquid component, a buffer reagent and a coagulant aid; the viscous liquid component comprises low viscosity konjac gum and water; the film-forming liquid component comprises sodium alginate, calcium alginate, hydrolyzed collagen and water; the coagulant aid comprises calcium carbonate and sodium citrate; the low-viscosity konjac glucomannan has the molecular weight of less than or equal to 10000Da and the gel strength of 120-150N/m2(ii) a The molecular weight of the hydrolyzed collagen is 2000-5000 Da; the mass ratio of the viscous liquid component to the film-forming liquid component is (1-2): 1.
In the liquid composite edible gum provided by the invention, the low-viscosity konjac gum has a gel characteristic, under the action of the coagulant aid sodium citrate, the edible gum has strong internal viscosity, is applied to vegetarian stuffing products without aggregation at all, can bond various vegetarian stuffing materials such as diced leeks, diced celery, cooked egg pieces, shrimp particles, diced dried tofu or chopped rape, prevents the vegetarian stuffing materials from dispersing, is easy to shape and wrap, and realizes large-scale wrapping and volume production of different vegetable stuffing machines; and the gel formed by the low-viscosity konjac glucomannan is reversible and strong in recoverability, can be recovered after heating, and can prevent the vegetarian stuffing from being held after heating. In addition, in the liquid composite edible gum, the water solubility and the film forming property of hydrolyzed collagen are good, and the hydrolyzed collagen and sodium alginate can form a film with stable freeze thawing and heat resistance under the action of proper pH value and calcium ions, so that the composite edible gum has good film forming property in an aqueous solution state, can be adhered to the surface of vegetable stuffing to form a protective film, inhibits water from being discharged in the processing process, has good water retention effect, and solves the problems that the sense of stuffing and the texture of the vegetable stuffing are influenced by the water return of the vegetable stuffing in the stirring process when meeting salt, and the wrapper is not easy to be wrapped by a machine due to the water discharge.
The liquid composite edible gum is applied to vegetarian stuffing products, and the pseudogel type adhesion obtained by the low-viscosity konjac gum solution under the action of the coagulant aid sodium citrate can be used for uniting the vegetarian stuffing, so that the vegetarian stuffing is prevented from dispersing, and the large-scale online production of a machine is facilitated; the pseudo gel liquid generated by the low-viscosity konjac glucomannan solution can be reversed in the heating and cooking process of the vegetarian stuffing products, and the fluidity and natural feeling of vegetarian stuffing such as vegetables are kept. Meanwhile, by utilizing a film forming mechanism of sodium alginate in cooperation with hydrolyzed collagen, the sodium alginate and the hydrolyzed collagen liquid are uniformly attached to the surface of the vegetable, and a high-permeability protective film can be quickly formed within 30-45 s by a crosslinking reaction after meeting calcium ions (in a coagulant aid) slowly released by a buffer reagent, so that the water return in the vegetable processing process is inhibited, and the mechanical operation and large-scale production of vegetable stuffing products are facilitated.
The liquid composite edible gum provided by the invention can generate extremely strong intermolecular cohesion in a cold water state (4-15 ℃) required by vegetarian stuffing processing, has high viscosity, and the internal viscosity is obviously weakened due to violent collision after heating, so that the internal viscosity is sharply weakened or even disappears, the natural state of the stuffing is recovered, and the product requirement of consumers for eating the vegetarian stuffing is met. The vegetable stuffing is characterized in that after the vegetable stuffing is heated to above 80 ℃, the viscosity of the vegetable stuffing is obviously reduced, the viscosity is reduced from 2000-3000 mPa.s before heating to 30-50 mPa.s after heating, the juice feeling and the fluidity of the vegetable are recovered, and the taste is natural and smooth.
Drawings
FIG. 1 is a photograph of a vegetarian stuffing (a), a liquid composite edible gum (b), and a vegetarian stuffing (c) with the addition of a liquid composite edible gum;
FIG. 2 shows a photograph (a) of the appearance of a steamed stuffed bun and a photograph (b) of the filling after the steamed stuffed bun were steamed in application example 1.
Detailed Description
The invention provides a liquid composite edible gum, which comprises a viscous liquid component, a film-forming liquid component, a buffer reagent and a coagulant aid; the viscous liquid component comprises low viscosity konjac gum and water; the film-forming liquid component comprises sodium alginate, calcium alginate, hydrolyzed collagen and water; the coagulant aid comprises calcium carbonate and sodium citrate;
the low-viscosity konjac glucomannan has the molecular weight of less than or equal to 10000Da and the gel strength of 120-150N/m2；
The molecular weight of the hydrolyzed collagen is 2000-5000 Da;
the mass ratio of the viscous liquid component to the film-forming liquid component is (1-2): 1.
In the present invention, unless otherwise specified, all the starting materials required for the preparation are commercially available products well known to those skilled in the art.
The liquid composite edible gum provided by the invention comprises a viscous liquid component, wherein the viscous liquid component comprises low-viscosity konjac glucomannan and water.
In the present invention, the preparation method of the low viscosity konjac gum preferably includes the steps of:
and degrading the konjac glucomannan by adopting an infrared heating and heat conduction drying method to obtain the low-viscosity konjac glucomannan.
In the present invention, the konjac gum preferably has a viscosity of not less than 30000 mPas, preferably 33000 mPas, and a molecular weight of not less than 200000Da, more preferably 350000 Da. The source of the konjac gum is not particularly limited in the present invention, and commercially available konjac gums known in the art may be used after washing.
The equipment used in the infrared heating and heat conduction drying method is not particularly limited, and the equipment is corresponding equipment well known in the art. In the invention, the degradation temperature is preferably 150-320 ℃, more preferably 220 ℃, and the infrared wavelength is preferably 3.2-4 mu mm, more preferably 3.6 mu mm; the time for degradation is preferably 30-60 min, and more preferably 45 min.
In the invention, the low-viscosity konjac glucomannan has the molecular weight of less than or equal to 10000Da, more preferably 1800Da, and the gel strength of 120-150N/m2More preferably 130N/m2. The invention adopts the infrared heating treatment technology to ensure that the glucomannan chain structure of the low-viscosity konjac glucomannan is complete, the konjac glucomannan still has the gel characteristic after deacetylation, but the gel property is weak, and the gel strength is controlled to be 120-150N/m2The gel is reversible, has strong recoverability, and can be recovered after heating.
In the invention, the low-viscosity konjac glucomannan and water form a viscous liquid gum solution, and the mass concentration of the viscous liquid gum solution is preferably 1.5-2.5%, and more preferably 2%.
The liquid composite edible gum provided by the invention comprises a film-forming liquid component, wherein the film-forming liquid component comprises sodium alginate, calcium alginate, hydrolyzed collagen and water. In the present invention, the method for preparing hydrolyzed collagen preferably comprises the steps of:
mixing the fish collagen with acid liquor, and hydrolyzing to obtain hydrolyzed collagen; the pH value of the hydrolysis is 2-4, and the hydrolysis time is 3-6 h.
The fish collagen of the present invention is not particularly limited, and commercially available products well known in the art may be used. In the invention, the acid in the acid liquor is preferably edible acetic acid, citric acid and malic acid; the mass ratio of the edible acetic acid to the citric acid to the malic acid is preferably (5-7): (2-4): 1-2), more preferably 6:3:1.5, the acid solution is preferably an acid aqueous solution, and the mass concentration of the acid aqueous solution is preferably 0.5-1.5%, more preferably 0.8%. In the invention, the pH value of the hydrolysis is preferably 2-4, more preferably 2.5, and the hydrolysis time is preferably 3-6 h, more preferably 4 h. The amount of the acid solution used in the present invention is preferably up to the above-mentioned pH value of hydrolysis. The invention has no special limit on the dosage ratio of the fish collagen to the acid liquor, and the fish collagen is completely hydrolyzed.
In the invention, the molecular weight of the hydrolyzed collagen is 2000-5000 Da, and more preferably 3800 Da; the molecular weight of the hydrolyzed collagen is controlled by the pH value and the hydrolysis time of the hydrolysis, the obtained hydrolyzed collagen has good water solubility and film forming property, and can form a film with freeze-thaw stability and heat resistance stability with sodium alginate under the action of proper pH value and calcium ions.
In the invention, the mass ratio of the sodium alginate to the calcium alginate to the hydrolyzed collagen is preferably (3-5): 2-3): 1-2, and more preferably 4:2: 1.
In the invention, the sodium alginate, the calcium alginate, the hydrolyzed collagen and the water form a film-forming liquid aqueous solution, and the total mass concentration of the sodium alginate, the calcium alginate and the hydrolyzed collagen in the film-forming liquid aqueous solution is preferably 2.5-3.5%, and more preferably 3%.
In the invention, the mass ratio of the viscous liquid component to the film-forming liquid component is (1-2): 1, and more preferably 1: 1.
The liquid composite edible gum provided by the invention comprises a buffer reagent; the buffering agent preferably includes gluconolactone, sodium dihydrogen phosphate and disodium hydrogen phosphate. In the invention, the mass ratio of the gluconolactone to the sodium dihydrogen phosphate to the disodium hydrogen phosphate is preferably 1:2: 17-1: 3:22, and more preferably 2:5: 40; the dosage of the buffering agent in the invention is preferably selected to reach the pH value of the liquid composite edible gum of 7-8.
The liquid composite edible gum provided by the invention comprises a coagulant aid, wherein the coagulant aid comprises calcium carbonate and sodium citrate; the mass ratio of the coagulant aid to the viscous liquid component is preferably 1 (30-50), and the mass ratio of the sodium citrate to the calcium carbonate is preferably 1 (5-10), and more preferably 1 (6.66-8). The invention uses sodium citrate to promote the formation of viscous liquid components, and uses calcium carbonate as a calcium ion coagulant aid to promote the formation of a high-permeability film-forming liquid system.
The invention provides a preparation method of the liquid composite edible gum in the technical scheme, which comprises the following steps:
chopping and mixing the viscous liquid component and the film-forming liquid component, adding a buffer reagent and a coagulant aid in the chopping and mixing process, and adjusting the pH value to obtain the liquid composite edible gum.
In the present invention, the chopping and mixing is preferably carried out in a chopper mixer, and the present invention does not specifically limit the type of the chopper mixer, and any corresponding equipment known in the art can be used. In the invention, the rotation speed of the chopping and mixing is preferably 3000-3600 rpm. The chopping and mixing time is not specially limited, and the chopping and mixing time can be adjusted according to actual requirements.
The process of adding the buffer reagent is not particularly limited in the present invention, and the buffer reagent may be slowly added according to a process well known in the art. According to the invention, a buffer reagent is preferably added to adjust the pH value to 7-8, and more preferably 7.7.
The invention provides the application of the liquid composite edible gum prepared by the technical scheme or the preparation method in the technical scheme in vegetarian stuffing products. The method of the present invention is not particularly limited, and the liquid composite edible gum can be used in the vegetarian stuffing according to the well-known process in the art.
The specific type and the making process of the vegetarian stuffing are not specially limited, and the type of the vegetarian stuffing known in the field can be all selected; the invention relates to an application example, in particular to vegetarian stuffing prepared from Chinese chives, cooked and crushed eggs, agaric and shrimp meat.
In the invention, the addition amount of the liquid composite edible gum in the vegetarian stuffing product is preferably 15-30 wt%, and more preferably 20 wt% based on the total mass of the vegetarian stuffing.
The technical solution of the present invention will be clearly and completely described below with reference to the embodiments of the present invention. It is to be understood that the described embodiments are merely exemplary of the invention, and not restrictive of the full scope of the invention. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
Degrading konjac gum by adopting an infrared heating and heat conduction drying method, wherein the viscosity of the konjac gum is 33000mPa & s, the molecular weight is 350000Da, the degradation temperature is 220 ℃, the infrared wavelength is 3.6 mu mm, the degradation time is 45min, and the low-viscosity konjac gum is obtained, the molecular weight of the low-viscosity konjac gum is 1800Da, and the gel strength is 130N/m2；
Dissolving the low-viscosity konjac glucomannan in water to form a viscous liquid glue solution with the mass concentration of 2%;
mixing fish collagen with 0.8% acid water solution at a mass ratio of edible acetic acid, citric acid and malic acid of 6:3:1.5, adjusting pH to 2.5, and hydrolyzing for 4 hr to obtain hydrolyzed collagen with molecular weight of 3800 Da;
mixing sodium alginate, calcium alginate and hydrolyzed collagen with water in a mass ratio of 4:2:1 to prepare a film-forming liquid aqueous solution with the mass concentration of 3%;
chopping and mixing the viscous liquid glue solution and the film-forming liquid water solution in a chopper mixer according to the mass ratio of 1:1, adding 0.02 wt% of gluconolactone, 0.2 wt% of sodium citrate, 1 wt% of calcium carbonate, 0.05 wt% of sodium dihydrogen phosphate and 0.4 wt% of disodium hydrogen phosphate in the chopping and mixing process according to the total water amount, chopping and mixing at the speed of 3000rpm for 5min, and adjusting the pH value to be 7.7 to obtain the liquid composite edible glue.
Application example 1
According to the requirements of vegetarian stuffing, preparing the vegetarian stuffing by taking Chinese chives, cooked and crushed eggs, agaric and shelled shrimps as raw materials;
adding salt, white granulated sugar, monosodium glutamate, soy sauce and spices into the liquid composite edible gum prepared in the embodiment 1 according to the taste for seasoning, adding the edible gum into the prepared vegetarian stuffing with the addition amount of 20 wt% of the total mass of the vegetarian stuffing, stirring for 3min at 300rpm of a stirrer until the liquid composite edible gum is uniformly attached to the surface of the vegetarian stuffing, standing for more than 1min until the edible gum is in an adhesion film-forming state and the vegetarian stuffing does not go out of water, wrapping and molding the prepared vegetarian stuffing by using a steamed stuffed bun molding machine, and steaming and cooking the molded vegetarian bun.
FIG. 1 is a photograph of a vegetarian stuffing (a), a liquid composite edible gum (b), and a vegetarian stuffing (c) with the addition of a liquid composite edible gum; as can be seen from figure 1, the vegetarian stuffing added with the liquid composite edible gum generates a clustering phenomenon, and no water is generated when the surface is filmed.
FIG. 2 shows a photograph (a) of the appearance of a steamed stuffed bun and a photograph (b) of the filling after the steamed stuffed bun were steamed in application example 1, and it can be seen from FIG. 2 that the filling was restored to the natural state after the steaming.
The viscosity of the liquid composite edible gum in the vegetarian stuffing of application example 1 is tested by adopting an NDJ-1 type rotational viscometer, and the result shows that the viscosity before heating is 2600mPa & s, and the viscosity after heating to the temperature of more than 85 ℃ is 38mPa & s, which shows that the viscosity of the liquid composite edible gum of the invention before heating is strong, and the viscosity after heating is obviously reduced, thereby conforming to the actual condition that the natural feeling and the fluidity of the stuffing juice are recovered after the vegetarian stuffing is heated in figure 2, namely preventing the vegetarian stuffing from being cohered after being heated.
The foregoing is only a preferred embodiment of the present invention, and it should be noted that, for those skilled in the art, various modifications and decorations can be made without departing from the principle of the present invention, and these modifications and decorations should also be regarded as the protection scope of the present invention.
Claims (10)
1. The liquid composite edible gum is characterized by comprising a viscous liquid component, a film-forming liquid component, a buffer reagent and a coagulant aid; the viscous liquid component comprises low viscosity konjac gum and water; the film-forming liquid component comprises sodium alginate, calcium alginate, hydrolyzed collagen and water; the coagulant aid comprises calcium carbonate and sodium citrate;
the low-viscosity konjac glucomannan has the molecular weight of less than or equal to 10000Da and the gel strength of 120-150N/m2；
The molecular weight of the hydrolyzed collagen is 2000-5000 Da;
the mass ratio of the viscous liquid component to the film-forming liquid component is (1-2): 1.
2. The liquid composite edible gum as claimed in claim 1, wherein the preparation method of the low viscosity konjac gum comprises the following steps:
degrading the konjac glucomannan by adopting an infrared heating and heat conduction drying method to obtain low-viscosity konjac glucomannan; the degradation temperature is 150-320 ℃, and the infrared wavelength is 3.2-4 μm.
3. The liquid composite edible gum as claimed in claim 2, wherein the konjac gum has a viscosity of not less than 30000 mPa-s and a molecular weight of not less than 200000 Da; the degradation time is 30-60 min.
4. The liquid composite edible gum as claimed in claim 1, wherein the preparation method of the hydrolyzed collagen comprises the following steps:
mixing the fish collagen with acid liquor, and hydrolyzing to obtain hydrolyzed collagen; the pH value of the hydrolysis is 2-4, and the hydrolysis time is 3-6 h.
5. The liquid composite edible gum as claimed in claim 1 or 4, wherein the mass ratio of the sodium alginate to the calcium alginate to the hydrolyzed collagen is (3-5) to (2-3) to (1-2).
6. The liquid composite edible gum as claimed in claim 1, wherein the buffer agent comprises gluconolactone, sodium dihydrogen phosphate and disodium hydrogen phosphate, and the pH value of the liquid composite edible gum is 7-8.
7. The liquid composite edible gum as claimed in any one of claims 1 to 3, wherein the mass ratio of the coagulant aid to the viscous liquid component is 1 (30-50).
8. The preparation method of the liquid composite edible gum as claimed in any one of claims 1 to 7, which is characterized by comprising the following steps:
chopping and mixing the viscous liquid component and the film-forming liquid component, adding a buffer reagent and a coagulant aid in the chopping and mixing process, and adjusting the pH value to obtain the liquid composite edible gum.
9. The method of claim 8, wherein the chopping and mixing is performed at 3000 to 3600rpm and the pH is adjusted to 7 to 8.
10. Use of the liquid composite edible gum according to any one of claims 1 to 7 or the liquid composite edible gum prepared by the preparation method according to claim 8 or 9 in vegetarian stuffing products.
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