CN1624035A - Konjak glycan composite gel of and its preparation method - Google Patents
Konjak glycan composite gel of and its preparation method Download PDFInfo
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- CN1624035A CN1624035A CN 200310111535 CN200310111535A CN1624035A CN 1624035 A CN1624035 A CN 1624035A CN 200310111535 CN200310111535 CN 200310111535 CN 200310111535 A CN200310111535 A CN 200310111535A CN 1624035 A CN1624035 A CN 1624035A
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Abstract
A composite konjak glucomannan gel with high plasticity, filming performance and water holding capacity is prepared from konjak glucomannan, beta-cyclodextrin, modified starch and carragheenin through proportionally preparing their solution, gelatinizing, injection moulding, demoulding, steaming and rinsing.
Description
Affiliated technical field the present invention relates to gel and preparation method thereof, particularly Rhizoma amorphophalli glucomannan plural gel and preparation method thereof.
The background technology gel briefly is made up of liquid and macromolecule network.Because the affinity of liquid and macromolecule network, liquid is enclosed in the inside by macromolecule network, lost flowability, so gel can demonstrate certain shape as solid.People are a kind of not only non-solid but also aneroid material to the understanding of gel up to also just resting on gel not long ago, both talkative it be a kind of liquid that can keep shape also talkative it be a kind of pliable solid.Gel can be classified by variety of way: can be divided into natural gel and synthesized gel rubber according to the source; According to liquid contained in the macromolecule network, can be divided into hydrogel and organogel; The mode crosslinked according to polymer can be divided into chemical gel and physical gel.In these gels, hydrogel be common also be of paramount importance a kind of.The natural gel and the many synthetic macromolecule gels that exist in most biologies, the plant all belong to hydrogel.In recent years, to the environmental stimulus sensitivity, especially more deep to the research of pH and temperature sensitive polyalcohol hydrogel.When this class hydrogel is subjected to small physics of external environment or chemical stimulation, corresponding sudden change can take place in some physics of himself and chemical property, and therefore, the stimuli responsive hydrogel also is known as " intelligent polymer ".
Application number is 00119160.8 patent of invention " a kind of gelled foodstuff ", and having introduced a kind of is that raw material extracts purified thickening colloidalmaterial with the solannaceae pseudo-acid-syrup plants seed, adds the method for exploitation jelly isogel food behind other auxiliary materials.
" grain and fodder industry " o. 11th in 1998 has been delivered the article " research of konjak gel performance and the manufacture method of jelly powder " of Li Yan, and having introduced konjaku is Araeceae Amorphophallus per nnial herb, can utilize part to be mainly underground spherical tuber.So-called konjaku powder, segregation comes out from the konjaku stem tuber, its main component is a Rhizoma amorphophalli glucomannan, it is the polymkeric substance of glucose and seminose, have very strong water-retaining capacity and imbibition, suction back volumetric expansion 80-100 doubly, can be widely used in food service industry, and having highlighted the konjak jelly development of food, its basic technology is as follows: with raw materials such as konjaku powder, carrageenin, agar, gelatin, be dissolved in a certain amount of cold water, stir, after the swelling 20 minutes, be heated to 100 ℃, be cooled to room temperature then.
" food science and technology " 2002 the 10th phases have been delivered people's such as Liu Shuxing article " development of composite konjak glue jelly ", and research has been explored based on konjak gum, is added with xanthan gum, carrageenin and agar, produce the optimum formula of Good Charlotte.By orthogonal experiment, determined that best complex glue ratio is: konjak gum: xanthan gum: carrageenin: agar=4: 2: 2: 1.Article has highlighted the technology of composite konjak glue jelly and the performance of multiple composite gum, comprises the comparison of gel state, elasticity, toughness, homogeneity and transparency etc.The manufacture craft flow process of composite konjak glue jelly is as follows: (konjak gum+xanthan gum+carrageenin+agar), and--------------sterilization--is cooled off--check--finished product to colloidal sol in sealing in can in allotment to boil glue in mixing.
Application number is 01106670.9 patent of invention " extraction process of high-purity kanjak glucomannosan ", having introduced a kind of is raw material with the konjaku powder, the method for adopt physical sepn, enzymolysis, mixed solvent to quench to get, methods such as purification of water, dehydration being extracted high-purity kanjak glucomannosan.
In general, the structure of macromolecule hydrogel all is metamict, does not have rule.These gels are not because have the structure of rule, and are blunt to the irritant reaction such as the outside atmosphere of electric field, pH, temperature, light, solvent etc., do not have synergetic property.Therefore, the gel of research synthetic formation rule is integral means of giving gel " intelligence ".When this class intelligent gel is subjected to small physics of external environment or chemical stimulation, corresponding sudden change can take place in some physics of himself and chemical property.Particularly based on the gel of single polysaccharide, it is poor that its stability and matter structure remain in some problems such as gellifying property, is easy to break for existing gel, the bleed rate is big, salt stability difference etc., in addition, the soltion viscosity of single polysaccharide is less, will strengthen add-on usually and could form gel.
Summary of the invention purpose of the present invention, being to utilize the liquid that gel has and the affinity of macromolecule network, is major ingredient with the Rhizoma amorphophalli glucomannan, the composite synthetic formation rule of multiple polysaccharide, to the environmental stimulus sensitivity, especially pH and temperature sensitive gel.
Rhizoma amorphophalli glucomannan plural gel of the present invention, composition is (W/W, it is the weight percent of raw material and water, down together): Rhizoma amorphophalli glucomannan 1.5-2%, cycloheptaamylose 0.75-2%, modified starch 0.25-1.25%, carrageenin 0.375-0.625%, all the other compositions are water or medicament and water composition, described medicament is a group in phenylformic acid and potassium sorbate or tea-polyphenol and chitosan or L-xitix and the trimethyl-glycine, and its content is 0.01-3%.
The modified starch that the present invention adopts is IF313.
The preparation method comprises: glue preparation, gelation, casting, demoulding, boiling, rinsing and finished product packing;
Concrete grammar is as follows:
A, glue preparation: the amount that is respectively Rhizoma amorphophalli glucomannan 1.5-2%, cycloheptaamylose 0.75-2%, modified starch 0.25-1.25% and carrageenin 0.375-0.625% by the weight percent of raw material and gel, with Rhizoma amorphophalli glucomannan, cycloheptaamylose, modified starch and carrageenin, the concentration that is dissolved in distilled water or is made into by one group of medicament in phenylformic acid and potassium sorbate or tea-polyphenol and chitosan or L-xitix and the trimethyl-glycine is in the aqueous solution of 0.01-1.5%, adjust pH is to pH10-12, and stirring 0.5-1h is made into glue;
B, gelation: glue constant temperature under 85-95 ℃ of condition leaves standstill 20-40min, forms irreversible gel;
C, casting:, above-mentioned plural gel injected make its moulding in the corresponding mould according to the needs of product design;
D, demoulding: remove mould;
E, boiling: boiling 0.5-2h in boiling water;
F, rinsing: clear water rinsing;
G, finished product packing: pack according to the box that the different shapes of product is selected to adapt with it.
Rhizoma amorphophalli glucomannan plural gel of the present invention and preparation method thereof is a main component with the Rhizoma amorphophalli glucomannan, has special physico-chemical properties such as excellent plasticity, film-forming properties, gel non-reversibility and higher wetting ability, retentiveness; With the main raw material of Rhizoma amorphophalli glucomannan as the edibility plural gel, to compare with soybean protein with sodium alginate, its tensile strength is good, and the quality stability height has color and luster and fragrance preferably; Cycloheptaamylose has hydrophobic inside and hydrophilic external structure, and is soluble in water; Carrageenin, modified starch and Rhizoma amorphophalli glucomannan have the effect of synergy.After Rhizoma amorphophalli glucomannan, carrageenin, the modified starch blend along with the carrying out of intermolecular cross-linking reaction, reached compatible result, the intermolecular mutual new network that alternately forms, thereby the performance that makes the compound north of edibility Rhizoma amorphophalli glucomannan help glue is significantly improved and improves, and is better than single konjac glucomanna.The present invention is a base material with the hydrogel, has excellent biological compatibility.Numerous excellent specific properties of hydrogel derive from and contain a large amount of solution in the gel network, are the softish rubbery state behind the polymer hydration, and are low to the pungency of biological tissue; Interfacial tension lower between hydrogel and the solution then can reduce the absorption in gel surface of protein and cell.
Because konjak portuguese gansu polyose gel has certain reservation effect to pigment and the essence that adds, and therefore, can also add natural pigment and essence in making processes, make konjak portuguese gansu polyose gel can keep charming color and luster and lasting pleasant fragrance muchly.
China's konjaku resource is very abundant, is widely distributed in the outlying mountain area that economize in Sichuan, Yunnan, Guizhou, Fujian, Hubei, Jiangxi, Jiangsu and Gansu, Ningxia, Shaanxi etc., has advantage such as draw materials conveniently, cheap.
Specific embodiment:, be illustrated below in conjunction with embodiment in order fully to disclose Rhizoma amorphophalli glucomannan plural gel of the present invention and preparation method thereof.
Embodiment one: Rhizoma amorphophalli glucomannan plural gel bionic food and preparation method thereof
The composition of Rhizoma amorphophalli glucomannan plural gel bionic food is (W/W): Rhizoma amorphophalli glucomannan 1.875%, cycloheptaamylose 0.75%, modified starch 0.75%, carrageenin 0.375%, all the other compositions are water;
The preparation method comprises: glue preparation, gelation, casting, demoulding, boiling, rinsing and finished product packing;
Concrete grammar is as follows:
Glue preparation: the amount that is respectively Rhizoma amorphophalli glucomannan 1.875%, cycloheptaamylose 0.75%, modified starch 0.75% and carrageenin 0.375% by the weight percent of raw material and gel, Rhizoma amorphophalli glucomannan, cycloheptaamylose, modified starch and carrageenin are dissolved in the distilled water, adjust pH is to pH11, and stirring 0.5h is made into glue;
Gelation: glue constant temperature under 90 ℃ of conditions leaves standstill 30min, forms irreversible gel;
Casting: select the mould that adapts according to the requirement of product design, will above-mentioned plural gel inject in the mould and make its moulding;
Demoulding: remove mould;
Boiling: boiling 1h in boiling water;
Rinsing: clear water rinsing 5h;
Finished product packing: pack according to the box that the different shapes of product is selected to adapt with it.
Embodiment two: fresh-keeping Rhizoma amorphophalli glucomannan plural gel and preparation method thereof
The composition of fresh-keeping Rhizoma amorphophalli glucomannan plural gel is (W/W): Rhizoma amorphophalli glucomannan 1.875%, cycloheptaamylose 0.75%, modified starch 0.75% and carrageenin 0.375%, all the other compositions are 0.01% phenylformic acid, 0.5% potassium sorbate and water.
The preparation method comprises: glue preparation, gelation, casting, demoulding, boiling, rinsing and finished product packing;
Wherein, glue preparation: the amount that is respectively Rhizoma amorphophalli glucomannan 1.875%, cycloheptaamylose 0.75%, modified starch 0.75% and carrageenin 0.375% by the weight percent of raw material and gel, Rhizoma amorphophalli glucomannan, cycloheptaamylose, modified starch and carrageenin are dissolved in the aqueous solution that contains 0.01% phenylformic acid and 0.5% potassium sorbate, adjust pH is to pH11, and stirring 0.5h is made into glue;
Remaining preparation method is with reference to embodiment one.
Embodiment three: antibiotic Rhizoma amorphophalli glucomannan plural gel and preparation method thereof
The composition of antibiotic Rhizoma amorphophalli glucomannan plural gel is (W/W): Rhizoma amorphophalli glucomannan 1.875%, cycloheptaamylose 0.75%, modified starch 0.75% and carrageenin 0.375%, all the other compositions are 1% tea-polyphenol, 1.5% chitosan and water.
The preparation method comprises: glue preparation, gelation, casting, demoulding, boiling, rinsing and finished product packing;
Wherein, glue preparation: the amount that is respectively Rhizoma amorphophalli glucomannan 1.875%, cycloheptaamylose 0.75%, modified starch 0.75% and carrageenin 0.375% by the weight percent of raw material and gel, Rhizoma amorphophalli glucomannan, cycloheptaamylose, modified starch and carrageenin are dissolved in the aqueous solution that contains 1% tea-polyphenol and 1.5% chitosan, adjust pH is to pH11, and stirring 0.5h is made into glue;
Remaining preparation method is with reference to embodiment one.
Embodiment four: mildew-resistant Rhizoma amorphophalli glucomannan plural gel and preparation method thereof
The composition of mildew-resistant Rhizoma amorphophalli glucomannan plural gel is (W/W): Rhizoma amorphophalli glucomannan 1.875%, cycloheptaamylose 0.75%, modified starch 0.75% and carrageenin 0.375%, all the other compositions are 0.1%L-xitix, 0.05% trimethyl-glycine and water.
The preparation method comprises: glue preparation, gelation, casting, demoulding, boiling, rinsing and finished product packing;
Wherein, glue preparation: the amount that is respectively Rhizoma amorphophalli glucomannan 1.875%, cycloheptaamylose 0.75%, modified starch 0.75% and carrageenin 0.375% by the weight percent of raw material and gel, konjac glucomanna, cycloheptaamylose, modified starch and carrageenin are dissolved in the aqueous solution that contains 0.1%L-xitix and 0.05% trimethyl-glycine, adjust pH is to pH11, and stirring 0.5h is made into glue;
Remaining preparation method is with reference to embodiment one.
Above-mentioned various Rhizoma amorphophalli glucomannan plural gel is nontoxic gel, according to its different prescription, some can directly eat, as embodiment one, its mould can be made shapes such as shrimp, order fish, razor clam, carp, develops the plain shrimp of serial ocean bionic food, plain order fish, plain razor clam, plain carp etc.Can be widely used in food service industrys such as frozen product, seasonings, bionic foods, pudding making.Embodiment two, three, four mould can make the shapes such as box of different size, its product can be made fungi-proofing, the mildew-resistant of fruits and vegetables or other food, multiple use such as fresh-keeping.When making material such as food fresh keeping and using,, also there is not impairment even Perserving materials is cleaned or eaten it by mistake.
Claims (7)
1, Rhizoma amorphophalli glucomannan plural gel, it is characterized in that composition is (W/W): Rhizoma amorphophalli glucomannan 1.5-2%, cycloheptaamylose 0.75-2%, modified starch 0.25-1.25%, carrageenin 0.375-0.625%, all the other compositions are water or medicament and water composition, described medicament is a group in phenylformic acid and potassium sorbate or tea-polyphenol and chitosan or L-xitix and the trimethyl-glycine, and its content is 0.01-3%;
2, according to Rhizoma amorphophalli glucomannan plural gel bionic food that claim 1 comprised, it is characterized in that composition is (W/W): Rhizoma amorphophalli glucomannan 1.875%, cycloheptaamylose 0.75%, modified starch 0.75% and carrageenin 0.375%, all the other compositions are water;
3,, it is characterized in that described all the other compositions are 0.01% phenylformic acid, 0.5% potassium sorbate and water according to the fresh-keeping Rhizoma amorphophalli glucomannan plural gel that claim 1 comprised;
4,, it is characterized in that described all the other compositions are 1% tea-polyphenol, 1.5% chitosan and water according to the antibiotic Rhizoma amorphophalli glucomannan plural gel that claim 1 comprised;
5, according to mildew-resistant Rhizoma amorphophalli glucomannan plural gel that claim 1 comprised and preparation method thereof, it is characterized in that described all the other compositions are 0.1%L-xitix, 0.05% trimethyl-glycine and water;
6, Rhizoma amorphophalli glucomannan plural gel according to claim 1, its working method comprises the glue preparation, gelation, casting, demoulding, boiling, rinsing and finished product packing, it is characterized in that described glue compound method: the weight percent by raw material and water is respectively Rhizoma amorphophalli glucomannan 1.5-2%, cycloheptaamylose 0.75-2%, the amount of modified starch 0.25-1.25% and carrageenin 0.375-0.625%, with Rhizoma amorphophalli glucomannan, cycloheptaamylose, modified starch and carrageenin, be dissolved in distilled water or by phenylformic acid and potassium sorbate, or tea-polyphenol and chitosan, or the concentration that one group of medicament in L-xitix and the trimethyl-glycine is made into is in the aqueous solution of 0.01-1.5%, adjust pH is to pH10-12, and stirring 0.5-1h is made into glue;
7, Rhizoma amorphophalli glucomannan plural gel preparation method according to claim 6 is characterized in that the modified starch that adopts is IF313.
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| CN100398002C (en) * | 2005-09-23 | 2008-07-02 | 上海师范大学 | Composite food gel for preparing suspension drink |
| CN102058044A (en) * | 2010-11-25 | 2011-05-18 | 江西省赣粮实业有限公司 | Method for preparing lily starch-gum complex |
| CN102153770A (en) * | 2011-05-28 | 2011-08-17 | 福建农林大学 | Preparation method of health protection film for birthday cake |
| CN102198056A (en) * | 2011-05-28 | 2011-09-28 | 福建农林大学 | Konjac glucomannan lip protector and preparation method thereof |
| CN106135400A (en) * | 2016-06-28 | 2016-11-23 | 安徽师范大学 | KGM compelx coating liquid for fresh-cut potato prevent-browning and preparation method thereof and the preservation method of fresh-cut potato |
| CN107510851A (en) * | 2017-08-31 | 2017-12-26 | 邹伟华 | A kind of medical supersonic coupling pad and preparation method thereof |
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| CN109198532A (en) * | 2018-09-28 | 2019-01-15 | 百色学院 | A kind of isoflavones jelly and preparation method thereof |
| CN109258645A (en) * | 2018-09-29 | 2019-01-25 | 山东祥维斯生物科技股份有限公司 | A kind of anti-bacterial refreshing gel and preparation method thereof containing glycine betaine |
| CN111154122A (en) * | 2020-01-10 | 2020-05-15 | 珠海水丝新材料有限公司 | Composite membrane material and preparation method thereof |
| CN111888325A (en) * | 2020-08-04 | 2020-11-06 | 瑞希(重庆)生物科技有限公司 | Carrageenan gel, pharmaceutical excipient and skin external preparation |
| CN114698828A (en) * | 2022-04-07 | 2022-07-05 | 福建省绿麒食品胶体有限公司 | Compound gel and preparation method thereof |
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- 2003-12-04 CN CN 200310111535 patent/CN1269888C/en not_active Expired - Fee Related
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN100398002C (en) * | 2005-09-23 | 2008-07-02 | 上海师范大学 | Composite food gel for preparing suspension drink |
| CN102058044A (en) * | 2010-11-25 | 2011-05-18 | 江西省赣粮实业有限公司 | Method for preparing lily starch-gum complex |
| CN102153770A (en) * | 2011-05-28 | 2011-08-17 | 福建农林大学 | Preparation method of health protection film for birthday cake |
| CN102198056A (en) * | 2011-05-28 | 2011-09-28 | 福建农林大学 | Konjac glucomannan lip protector and preparation method thereof |
| CN102153770B (en) * | 2011-05-28 | 2012-08-22 | 福建农林大学 | Preparation method of health protection film for birthday cake |
| CN102198056B (en) * | 2011-05-28 | 2012-12-19 | 福建农林大学 | Konjac glucomannan lip cream and preparation method thereof |
| CN106135400A (en) * | 2016-06-28 | 2016-11-23 | 安徽师范大学 | KGM compelx coating liquid for fresh-cut potato prevent-browning and preparation method thereof and the preservation method of fresh-cut potato |
| CN107510851A (en) * | 2017-08-31 | 2017-12-26 | 邹伟华 | A kind of medical supersonic coupling pad and preparation method thereof |
| CN109111323A (en) * | 2018-09-26 | 2019-01-01 | 蚌埠市国药农业科技有限公司 | One kind resisting hardened organic soil matrix and preparation method thereof |
| CN109198532A (en) * | 2018-09-28 | 2019-01-15 | 百色学院 | A kind of isoflavones jelly and preparation method thereof |
| CN109258645A (en) * | 2018-09-29 | 2019-01-25 | 山东祥维斯生物科技股份有限公司 | A kind of anti-bacterial refreshing gel and preparation method thereof containing glycine betaine |
| CN109258645B (en) * | 2018-09-29 | 2022-04-12 | 山东祥维斯生物科技股份有限公司 | Antibacterial fresh-keeping gel containing betaine and preparation method thereof |
| CN111154122A (en) * | 2020-01-10 | 2020-05-15 | 珠海水丝新材料有限公司 | Composite membrane material and preparation method thereof |
| CN111154122B (en) * | 2020-01-10 | 2022-08-12 | 珠海水丝新材料有限公司 | Composite membrane material and preparation method thereof |
| CN111888325A (en) * | 2020-08-04 | 2020-11-06 | 瑞希(重庆)生物科技有限公司 | Carrageenan gel, pharmaceutical excipient and skin external preparation |
| CN114698828A (en) * | 2022-04-07 | 2022-07-05 | 福建省绿麒食品胶体有限公司 | Compound gel and preparation method thereof |
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Application publication date: 20050608 Assignee: Fuzhou Baiyang Seafood Co., Ltd. Assignor: Fujian Agricultural and Forestry University Contract record no.: 2010350000022 Denomination of invention: Konjak glycan composite gel of and its preparation method Granted publication date: 20060816 License type: Exclusive License Record date: 20100331 |
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