CN117530427A - Thickener, and preparation method and application thereof - Google Patents

Thickener, and preparation method and application thereof Download PDF

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Publication number
CN117530427A
CN117530427A CN202311778040.4A CN202311778040A CN117530427A CN 117530427 A CN117530427 A CN 117530427A CN 202311778040 A CN202311778040 A CN 202311778040A CN 117530427 A CN117530427 A CN 117530427A
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Prior art keywords
thickener
xanthan gum
maltodextrin
gum
jam
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Chinese (zh)
Inventor
王春明
赵永科
王玉宾
张建涛
任云飞
葛春美
李琼
申彦杰
母金玲
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Jinan Quankang Biotechnology Co ltd
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Jinan Quankang Biotechnology Co ltd
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Priority to CN202311778040.4A priority Critical patent/CN117530427A/en
Publication of CN117530427A publication Critical patent/CN117530427A/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
    • A23L29/262—Cellulose; Derivatives thereof, e.g. ethers
    • 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
    • A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
    • A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
    • 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
    • A23L29/238—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seeds, e.g. locust bean gum or guar gum
    • 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
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
    • A23L29/27—Xanthan not combined with other microbial gums
    • 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
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • A23L29/35—Degradation products of starch, e.g. hydrolysates, dextrins; Enzymatically modified starches
    • 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)
  • Health & Medical Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Nutrition Science (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Dispersion Chemistry (AREA)
  • Molecular Biology (AREA)
  • Jellies, Jams, And Syrups (AREA)

Abstract

The invention relates to the technical field of food additives, in particular to a thickener, a preparation method and application thereof. The thickener is prepared by mixing xanthan gum, tamarind gum and modified maltodextrin to form a xanthan gum compound, and mixing the xanthan gum, the tamarind gum, the modified maltodextrin and carboxymethyl cellulose, guar gum and carrageenan; the modified maltodextrin, the tamarind gum and the xanthan gum are compounded, so that the problem that the xanthan gum is high in hydrophilicity and easy to cause agglomeration is solved, the viscosity of the xanthan gum is improved, and the thickening performance of the xanthan gum is enhanced. When the thickener is added into jam, the jam has good fluidity, high uniformity, good texture and good stability, does not separate water or layer, can be stored for a long time, and can be widely applied to jam products, jam-containing dairy products, bread, ice cream and the like.

Description

Thickener, and preparation method and application thereof
Technical Field
The invention relates to the technical field of food additives, in particular to a thickener, a preparation method and application thereof.
Background
Along with the continuous progress and development of society, the demands of people for fruits are increased, and due to the transportation problem, fresh fruits cannot be preserved for a long time, and the fruit is made into jam which is a method for preserving fruits for a long time, and the jam also contains natural fruit acid, can promote secretion of digestive juice, has the effects of stimulating appetite and helping digestion, can be used in various foods, such as bread, beverage, yoghurt, sweet dumplings and the like, and can meet the numerous demands of people. The jam is a jam-like product prepared by taking fruits, fruit juice or fruit pulp and sugar as main raw materials and performing the procedures of pretreatment, boiling, pulping, proportioning, concentration, packaging and the like. In the processing process, because the density of pulp and the density of the water phase system of the whole jam are different, the pulp is very easy to float or sink, so that the filling is uneven in the jam production process, and the product quality is affected.
The thickening agent is generally added to ensure that the jam is uniformly distributed, and the common thickening agents are pectin, gelatin, sodium alginate, carrageenan, xanthan gum, locust bean gum and carboxymethyl cellulose, but the single thickening agent can not solve the problems encountered in the preparation and transportation of the jam, and the compounding of various thickening agents can influence the state and taste of the jam; for example, starch is added into jam as a thickener, and the jam is easy to generate water separation and layering phenomena due to poor water-retaining property of the starch.
The invention discloses a thickener, jam containing the thickener and a preparation method thereof, wherein sodium carboxymethylcellulose, guar gum, xanthan gum, carrageenan and alpha-cyclodextrin are mixed to obtain the thickener, the thickener has the characteristics of good transparency, high viscosity, good water retention performance and shearing resistance, and the thickener is added into the jam, so that the jam has good fluidity, high uniformity, no layering phenomenon, good texture, full release of fruit flavor taste, low cost and strong market popularization value. However, as xanthan gum has extremely strong hydrophilicity, when the xanthan gum is directly added into jam, the outer layer is easy to absorb water and expand into a micelle, so that the penetration of water into the interior is prevented, the dispersibility and the dissolution speed of the xanthan gum are reduced, the dissolution time is prolonged, and the thickening effect is influenced.
The patent technical document CN201610189861.8 discloses an instant thickener for providing comfortable viscosity and a preparation method thereof, wherein the instant thickener is prepared by compounding xanthan gum and maltodextrin, and the maltodextrin plays a role in dispersing the xanthan gum, so that the influence of aggregation of the xanthan gum due to strong hydrophilicity and further the thickening effect of the xanthan gum is avoided, but the excessive consumption of the maltodextrin can negatively influence the illuminance of a system, thereby influencing the thickening performance of the system.
Disclosure of Invention
In view of the above, the present invention provides a thickener, a preparation method and an application thereof, so as to solve the problem of poor thickening performance of the thickener.
Based on the purposes, the invention provides a thickener which is prepared from the following raw materials in parts by weight: 45-65 parts of carboxymethyl cellulose, 15-25 parts of guar gum, 10-30 parts of xanthan gum compound and 1-10 parts of carrageenan;
the xanthan gum compound is prepared by uniformly mixing xanthan gum, tamarind gum and modified maltodextrin, and granulating by spraying;
the preparation method of the modified maltodextrin comprises the following steps:
adding maltodextrin solution into sodium phosphate buffer with pH of 6.5-7.5, and incubating with dextran branching enzyme at 50-60deg.C for 12-16 hr; the pH of the solution was then neutralized to 7.0 and the reaction stopped in a boiling water bath for 30min, and spray dried to give modified maltodextrin.
Preferably, the weight ratio of the xanthan gum to the tamarind gum to the modified maltodextrin is 6-8:1:1-3.
Preferably, the glucanase is a 1, 4-alpha-glucan branching enzyme.
Preferably, the mass fraction of the maltodextrin solution is 30wt%.
Preferably, the weight ratio of the maltodextrin solution to the sodium phosphate solution is 30-50:100-150.
Preferably, the glucan branching enzyme is used in an amount of 75-125U/g.
Preferably, the working parameters of the spray granulation of the xanthan gum compound are that the air inlet temperature is 60-80 ℃, the atomization pressure is 0.1-0.5MPa, and the atomization speed is 10-30mL/min.
Preferably, the working parameters of spray drying of the modified maltodextrin are that the air inlet temperature is 160-180 ℃, the air outlet temperature is 80-90 ℃, the spraying speed is 450-550mL/h, and the compressed air is 0.2-0.4MPa.
Further, the invention also provides a preparation method of the thickener, which comprises the following specific preparation steps:
and respectively crushing carboxymethyl cellulose, guar gum, xanthan gum compound and carrageenan according to a proportion at normal temperature, sieving, and uniformly mixing to obtain the thickener.
Further, the thickener of the present invention is mainly applied to jam products, and jam-containing dairy products, bread, ice cream, etc.
The invention has the beneficial effects that:
(1) According to the thickener disclosed by the invention, the raw materials contain modified maltodextrin, so that the problem that the thickening effect of xanthan gum is affected due to the fact that the xanthan gum is easy to agglomerate due to strong hydrophilicity is solved; on the other hand, the modified maltodextrin has better viscosity stability, and the viscosity of the system is not reduced due to excessive addition; at the same time, the storability is greatly enhanced.
(2) The thickener provided by the invention has good synergistic effect of xanthan gum, modified maltodextrin and tamarind gum in the xanthan gum compound in the raw materials, and jointly promotes the thickening performance.
(3) When the thickener is added into jam, the jam has good fluidity, high uniformity, good texture and good stability, does not separate water or layer, and can be stored for a long time.
Detailed Description
The present invention will be further described in detail with reference to specific embodiments in order to make the objects, technical solutions and advantages of the present invention more apparent.
Example 1: a thickener is prepared by the following steps:
(1) Adding 30g of maltodextrin solution with mass fraction of 30% into 100g of sodium phosphate buffer with pH of 6.5-7.5, and incubating with 75U/g of 1, 4-alpha-glucan branching enzyme at 50 ℃ for 12h; then neutralizing the pH value of the solution to 7.0, stopping the reaction in a boiling water bath for 30min, and performing spray drying to obtain modified maltodextrin; wherein, the working parameters of spray granulation are that the air inlet temperature is 160 ℃, the air outlet temperature is 80 ℃, the spraying speed is 450mL/h, and the compressed air is 0.2MPa.
(2) Uniformly mixing 30g of xanthan gum, 5g of tamarind gum and 5g of modified maltodextrin, and performing spray granulation in a one-step steam granulator to obtain a xanthan gum compound; wherein, the working parameters of spray granulation are that the air inlet temperature is 60 ℃, the atomization pressure is 0.1MPa, and the atomization speed is 10mL/min.
(3) 45g of carboxymethyl cellulose, 15g of guar gum, 10g of xanthan gum compound and 1g of carrageenan are crushed, sieved and uniformly mixed at normal temperature to obtain the thickener.
Example 2: a thickener is prepared by the following steps:
(1) 35g of a 30% by mass maltodextrin solution is added to 110g of sodium phosphate buffer with pH 7 and incubated with 90U/g of 1, 4-alpha-glucan branching enzyme at 52 ℃ for 13h; then neutralizing the pH value of the solution to 7.0, stopping the reaction in a boiling water bath for 30min, and performing spray drying to obtain modified maltodextrin; wherein, the working parameters of spray granulation are 165 ℃ of air inlet temperature, 85 ℃ of air outlet temperature, 500mL/h of spraying speed and 0.3MPa of compressed air.
(2) Uniformly mixing 32g of xanthan gum, 5g of tamarind gum and 8g of modified maltodextrin, and performing spray granulation in a one-step steam granulator to obtain a xanthan gum compound; wherein, the working parameters of spray granulation are that the air inlet temperature is 65 ℃, the atomization pressure is 0.2MPa, and the atomization speed is 15mL/min.
(3) 50g of carboxymethyl cellulose, 18g of guar gum, 15g of xanthan gum compound and 3g of carrageenan are crushed, sieved and uniformly mixed at normal temperature to obtain the thickener.
Example 3: a thickener is prepared by the following steps:
(1) Adding 40g of maltodextrin solution with mass fraction of 30% into 110g of sodium phosphate buffer with pH of 7, and incubating with 100U/g of 1, 4-alpha-glucan branching enzyme at 55 ℃ for 14h; then neutralizing the pH value of the solution to 7.0, stopping the reaction in a boiling water bath for 30min, and performing spray drying to obtain modified maltodextrin; wherein, the working parameters of spray granulation are 165 ℃ of air inlet temperature, 85 ℃ of air outlet temperature, 500mL/h of spraying speed and 0.3MPa of compressed air.
(2) Uniformly mixing 35g of xanthan gum, 5g of tamarind gum and 10g of modified maltodextrin, and performing spray granulation in a one-step steam granulator to obtain a xanthan gum compound; wherein, the working parameters of spray granulation are that the air inlet temperature is 70 ℃, the atomization pressure is 0.3MPa, and the atomization speed is 15mL/min.
(3) 55g of carboxymethyl cellulose, 20g of guar gum, 20g of xanthan gum compound and 5g of carrageenan are crushed, sieved and uniformly mixed at normal temperature to obtain the thickener.
Example 4: a thickener is prepared by the following steps:
(1) 45g of a 30% by mass maltodextrin solution is added to 150g of sodium phosphate buffer with pH 7 and incubated with 110U/g of 1, 4-alpha-glucan branching enzyme for 15h at 55 ℃; then neutralizing the pH value of the solution to 7.0, stopping the reaction in a boiling water bath for 30min, and performing spray drying to obtain modified maltodextrin; wherein, the working parameters of spray granulation are 170 ℃ of air inlet temperature, 85 ℃ of air outlet temperature, 500mL/h of spraying speed and 0.3MPa of compressed air.
(2) Uniformly mixing 35g of xanthan gum, 5g of tamarind gum and 12g of modified maltodextrin, and performing spray granulation in a one-step steam granulator to obtain a xanthan gum compound; wherein, the working parameters of spray granulation are that the air inlet temperature is 70 ℃, the atomization pressure is 0.3MPa, and the atomization speed is 20mL/min.
(3) Crushing 60g of carboxymethyl cellulose, 20g of guar gum, 25g of xanthan gum compound and 7g of carrageenan at normal temperature, sieving, and uniformly mixing to obtain the thickener.
Example 5: a thickener is prepared by the following steps:
(1) 45g of a 30% by mass maltodextrin solution is added to 180g of sodium phosphate buffer with pH 7 and incubated with 120U/g of 1, 4-alpha-glucan branching enzyme for 156 hours at 55 ℃; then neutralizing the pH value of the solution to 7.0, stopping the reaction in a boiling water bath for 30min, and performing spray drying to obtain modified maltodextrin; wherein, the working parameters of spray granulation are 175 ℃ of air inlet temperature, 85 ℃ of air outlet temperature, 500mL/h of spraying speed and 0.3MPa of compressed air.
(2) Uniformly mixing 38g of xanthan gum, 5g of tamarind gum and 13g of modified maltodextrin, and performing spray granulation in a one-step steam granulator to obtain a xanthan gum compound; wherein, the working parameters of spray granulation are that the air inlet temperature is 75 ℃, the atomization pressure is 0.4MPa, and the atomization speed is 20mL/min.
(3) Crushing 60g of carboxymethyl cellulose, 20g of guar gum, 25g of xanthan gum compound and 8g of carrageenan at normal temperature, sieving, and uniformly mixing to obtain the thickener.
Example 6: a thickener is prepared by the following steps:
(1) 50g of a 30% by mass maltodextrin solution was added to 200g of sodium phosphate buffer with a pH of 7.5 and incubated with 125U/g of 1, 4-alpha-glucan branching enzyme at 60℃for 16h; then neutralizing the pH value of the solution to 7.0, stopping the reaction in a boiling water bath for 30min, and performing spray drying to obtain modified maltodextrin; wherein, the working parameters of spray granulation are that the air inlet temperature is 180 ℃, the air outlet temperature is 90 ℃, the spraying speed is 550mL/h, and the compressed air is 0.4MPa.
(2) Uniformly mixing 40g of xanthan gum, 5g of tamarind gum and 15g of modified maltodextrin, and performing spray granulation in a one-step steam granulator to obtain a xanthan gum compound; wherein, the working parameters of spray granulation are that the air inlet temperature is 80 ℃, the atomization pressure is 00.5MPa, and the atomization speed is 30mL/min.
(3) Crushing 65g of carboxymethyl cellulose, 25g of guar gum, 30g of xanthan gum compound and 10g of carrageenan at normal temperature, sieving, and uniformly mixing to obtain the thickener.
Comparative example 1: a thickener is prepared by the following steps:
(1) 35g of a 30% by mass maltodextrin solution is added to 110g of sodium phosphate buffer with pH 7 and incubated with 90U/g of 1, 4-alpha-glucan branching enzyme at 52 ℃ for 13h; then neutralizing the pH value of the solution to 7.0, stopping the reaction in a boiling water bath for 30min, and performing spray drying to obtain modified maltodextrin; wherein, the working parameters of spray granulation are 165 ℃ of air inlet temperature, 85 ℃ of air outlet temperature, 500mL/h of spraying speed and 0.3MPa of compressed air.
(2) Uniformly mixing 37g of xanthan gum with 8g of modified maltodextrin, and performing spray granulation in a one-step steam granulator to obtain a xanthan gum compound; wherein, the working parameters of spray granulation are that the air inlet temperature is 65 ℃, the atomization pressure is 0.2MPa, and the atomization speed is 15mL/min.
(3) 50g of carboxymethyl cellulose, 18g of guar gum, 15g of xanthan gum compound and 3g of carrageenan are crushed, sieved and uniformly mixed at normal temperature to obtain the thickener.
Comparative example 2: a thickener is prepared by the following steps:
(1) Uniformly mixing 32g of xanthan gum, 5g of tamarind gum and 8g of maltodextrin, and performing spray granulation in a one-step steam granulator to obtain a xanthan gum compound; wherein, the working parameters of spray granulation are that the air inlet temperature is 65 ℃, the atomization pressure is 0.2MPa, and the atomization speed is 15mL/min.
(2) 50g of carboxymethyl cellulose, 18g of guar gum, 15g of xanthan gum compound and 3g of carrageenan are crushed, sieved and uniformly mixed at normal temperature to obtain the thickener.
Comparative example 3: a thickener is prepared by the following steps:
(1) Uniformly mixing 40g of xanthan gum and 5g of tamarind gum, and carrying out spray granulation on the mixture in a one-step steam granulator to obtain a xanthan gum compound; wherein, the working parameters of spray granulation are that the air inlet temperature is 65 ℃, the atomization pressure is 0.2MPa, and the atomization speed is 15mL/min.
(2) 50g of carboxymethyl cellulose, 18g of guar gum, 15g of xanthan gum compound and 3g of carrageenan are crushed, sieved and uniformly mixed at normal temperature to obtain the thickener.
Comparative example 4: a thickener is prepared by the following steps:
crushing 50g of carboxymethyl cellulose, 18g of guar gum, 15g of xanthan gum and 3g of carrageenan at normal temperature, sieving, and uniformly mixing to obtain the thickener.
Performance testing
Viscosity: 3.4g of the samples obtained in examples 1 to 3 and comparative example were taken and added to 100mL of hot water at 60 to 70℃with stirring, dissolved and allowed to stand, and the viscosity of the solution after standing was measured at 30r/min at 40℃using an NDJ-5S rotary viscometer, and the test results are shown in Table 1.
Solubility: and adopting a colloid viscosity release method. Taking 3g of samples obtained in examples 1-3 and comparative example, taking 297mL of distilled water, adjusting the speed of an electric stirrer to 800r/min at room temperature, stirring for 2h, measuring the viscosity by using a Brookfield viscometer, recording as M1, weighing the same amount of sample and distilled water, stirring for 10min under the same condition, measuring the viscosity by using the Brookfield viscometer, recording as M3, and the viscosity release rate (X) is shown as the formula:
X＝M3/M1×100％
the greater the viscosity release rate, the better the solubility.
The jam prepared by the thickener is detected according to GBT22474-2008 jam, and the detection is specifically as follows:
the experimental method comprises the following steps: jam was prepared using the thickener obtained in the comparative example, samples of jam were taken using a stainless steel spoon, each sample was about 20g, and each sample was placed in a clean white porcelain dish, and the structure morphology, presence or absence of impurities, etc. were observed, and the test results are shown in table 1.
TABLE 1 Performance test results
Data analysis: the thickener disclosed by the invention has good viscosity and solubility, and when the thickener is added into jam, the jam is crystal clear in color, complete in fruit particles, good in sweet and sour taste, good in transparency, free of macroscopic impurities, good in uniformity, free of layering phenomenon, good in jam stability and capable of being stored for a long time, and the thickener is known in examples 1-3.
As is clear from examples and comparative examples 1 to 4, the thickener of the present invention, when added as a thickener to jams, gives jams having good uniformity and color without delamination. The main reasons for this may be: the maltodextrin is modified, so that the problem that the thickening effect of the xanthan gum is affected due to the fact that the xanthan gum is easy to agglomerate due to the fact that the hydrophilic property of the xanthan gum is high is solved; on the other hand, the modified maltodextrin has better viscosity stability, can not cause the decrease of the viscosity of the system due to excessive addition, and greatly enhances the storability; meanwhile, the addition of tamarind gum and modified maltodextrin and xanthan gum form a synergistic effect, so that the increase of the viscosity of the system is promoted together.
Those of ordinary skill in the art will appreciate that: the discussion of any of the embodiments above is merely exemplary and is not intended to suggest that the scope of the invention (including the claims) is limited to these examples; the technical features of the above embodiments or in the different embodiments may also be combined within the idea of the invention, the steps may be implemented in any order and there are many other variations of the different aspects of the invention as described above, which are not provided in detail for the sake of brevity.
The present invention is intended to embrace all such alternatives, modifications and variances which fall within the broad scope of the appended claims. Therefore, any omission, modification, equivalent replacement, improvement, etc. of the present invention should be included in the scope of the present invention.

Claims (10)

1. The thickener is characterized by comprising the following raw materials in parts by weight: 45-65 parts of carboxymethyl cellulose, 15-25 parts of guar gum, 10-30 parts of xanthan gum compound and 1-10 parts of carrageenan;
the xanthan gum compound is prepared by uniformly mixing xanthan gum, tamarind gum and modified maltodextrin, and granulating by spraying;
the preparation method of the modified maltodextrin comprises the following steps:
adding maltodextrin solution into sodium phosphate buffer with pH of 6.5-7.5, and incubating with dextran branching enzyme at 50-60deg.C for 12-16 hr; the pH of the solution was then neutralized to 7.0 and the reaction stopped in a boiling water bath for 30min, and spray dried to give modified maltodextrin.
2. Thickener according to claim 1, wherein the weight ratio of xanthan gum, tamarind gum to modified maltodextrin is 6-8:1:1-3.
3. The thickener according to claim 1, wherein the glucanase is a 1,4- α -glucan branching enzyme.
4. The thickener according to claim 1, wherein the mass fraction of the maltodextrin solution is 30wt%.
5. The thickener according to claim 1, wherein the weight ratio of the maltodextrin solution to the sodium phosphate solution is 30-50:100-150.
6. The thickener according to claim 1, wherein the glucan branching enzyme is used in an amount of 75-125U/g.
7. Thickener according to claim 1, wherein the working parameters of the spray granulation of the xanthan gum compound are an air inlet temperature of 60-80 ℃, an atomization pressure of 0.1-0.5MPa and an atomization speed of 10-30mL/min.
8. The thickener according to claim 1, wherein the spray drying operation parameter of the modified maltodextrin is inlet air temperature 160-180 ℃, outlet air temperature 80-90 ℃, spraying speed 450-550mL/h and compressed air 0.2-0.4MPa.
9. Thickener according to claims 1 to 8, characterized in that the thickener is prepared by the following steps:
and respectively crushing carboxymethyl cellulose, guar gum, xanthan gum compound and carrageenan according to a proportion at normal temperature, sieving, and uniformly mixing to obtain the thickener.
10. The application of the thickener is characterized in that the thickener is mainly applied to jam products, and jam-containing dairy products, bread, ice cream and the like.
CN202311778040.4A 2023-12-22 2023-12-22 Thickener, and preparation method and application thereof Pending CN117530427A (en)

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