阅读说明：本技术 一种可得然胶复配海藻酸钠的高弹性凝胶球及其制备方法 (High-elasticity gel ball prepared by compounding curdlan and sodium alginate and preparation method thereof ) 是由 王晋源 艾政 金铸 徐赓 于 2020-03-24 设计创作，主要内容包括：本发明提供一种可得然胶复配海藻酸钠的高弹性凝胶球及其制备方法。该高弹性凝胶球包括如下重量份数的原料：甜味物质10-40份、水50-90份、可得然胶2-10份、海藻酸钠0.2-2.0份、羧甲基纤维素钠0.2-2份、盐类物质0.2-0.5份。通过本发明的制备方法制备的高弹性凝胶球可以耐受高温杀菌,且在高温下不容易爆裂,在深度冷冻下组织结构不被破坏,便于储存,且其长时间放置及冷热条件下均能保持高强度的韧性口感,不会老化变质。此外,本发明创造性地使用机器直接浇筑至成型液中的方式制备高弹性凝胶球,操作工艺简单,可以实现快速、连续的大规模工业化生产。(The invention provides a curdlan gum compounded sodium alginate high-elasticity gel ball and a preparation method thereof. The high-elasticity gel ball comprises the following raw materials in parts by weight: 10-40 parts of sweet substance, 50-90 parts of water, 2-10 parts of curdlan, 0.2-2.0 parts of sodium alginate, 0.2-2 parts of sodium carboxymethylcellulose and 0.2-0.5 part of salt substance. The high-elasticity gel ball prepared by the preparation method can resist high-temperature sterilization, is not easy to burst at high temperature, is not damaged in tissue structure under deep freezing, is convenient to store, can keep high-strength toughness mouthfeel under long-time storage and cold and hot conditions, and cannot age and deteriorate. In addition, the invention creatively uses a machine to directly pour into the molding liquid to prepare the high-elasticity gel ball, has simple operation process and can realize rapid and continuous large-scale industrial production.)

1. The high-elasticity gel ball is characterized by comprising the following raw materials in parts by weight: 10-40 parts of sweet substance, 50-90 parts of water, 2-10 parts of curdlan, 0.2-2.0 parts of sodium alginate, 0.2-2 parts of sodium carboxymethylcellulose and 0.2-0.5 part of salt substance.

2. The curdlan complex sodium alginate high-elasticity gel ball as claimed in claim 1, wherein the high-elasticity gel ball further comprises the following raw materials in parts by weight: 0.02-1.0 part of pigment and 0.02-1.0 part of essence.

3. The curdlan complex sodium alginate high elasticity gel sphere of claim 1, wherein the salt substance is calcium carbonate or calcium lactate.

4. The curdlan compounded sodium alginate high-elasticity gel sphere as claimed in claim 1, wherein the sweet substance is one or more of sucrose, glucose, fructose, lactose, maltose, syrups and sugar alcohols.

5. A preparation method of curdlan gum compounded sodium alginate high-elasticity gel spheres as claimed in any one of claims 1 to 4, is characterized by comprising the following steps:

weighing the components according to a specific required formula;

adding the salt substance into deionized water to prepare an alkaline solution with the pH value of more than 11; adding curdlan into the alkaline solution, and preparing a glue solution a by shearing or colloid milling until the curdlan is completely dissolved;

step three, adjusting the pH value of the glue solution a to be neutral by using citric acid, adding a sodium alginate solution and a sweet substance, uniformly stirring and filtering to prepare a glue solution b, and vacuumizing to discharge bubbles;

step four, preparing a forming liquid: adding calcium carbonate/calcium lactate and sodium carboxymethylcellulose into deionized water to make the concentration of calcium carbonate/calcium lactate be 2-5%;

pouring the glue solution b prepared in the step three into the forming solution through a ball dropping machine for forming for 2-5 minutes, then filtering the forming solution to separate out gel balls, cleaning the gel balls with deionized water, and then putting the gel balls into a curing tank for curing for 3-6 minutes at 90-100 ℃;

and sixthly, placing the cured gel balls in a preservation solution for 5-20 minutes, filling, sterilizing and cooling to room temperature to prepare the high-elasticity gel balls.

6. The method for preparing curdlan gum compounded sodium alginate high-elasticity gel balls as claimed in claim 5, wherein one or more of pigment, essence, crushed agaric and immortal grass powder can be added in the step three during the preparation of the gum solution b.

7. The method for preparing curdlan compounded sodium alginate high-elasticity gel spheres as claimed in claim 5, wherein the particle size of the gel spheres formed in the fifth step is 3-12 mm.

8. The preparation method of the curdlan gum and sodium alginate compounded high-elasticity gel ball as claimed in claim 5, wherein the preparation method of the preservation solution in the sixth step is as follows: dissolving the sweet substance in deionized water to prepare sugar solution, adding sodium carboxymethylcellulose, and stirring to prepare preservation solution.

9. The preparation method of the curdlan compound sodium alginate high-elasticity gel ball as claimed in claim 8, wherein the mass fraction of the sugar solution is 20-50%.

10. The preparation method of the curdlan compounded sodium alginate high-elasticity gel ball as claimed in claim 5, wherein the sterilization temperature in the sixth step is 85-95 ℃ and the sterilization time is 10-30 min.

Technical Field

The invention relates to the technical field of food processing, in particular to a curdlan compounded sodium alginate high-elasticity gel ball and a preparation method thereof.

Background

The additives in food or beverage sold in the market of China mainly comprise pink balls, coconut, cold celestial balls, exploded beads, gel particles and the like. The flour ball is formed by kneading raw materials such as cassava starch, water, caramel pigment and the like, and has a good mellow spherical visual effect in appearance and shape; in terms of mouthfeel, the mouthfeel has strong toughness and is popular with consumers. However, the flour balls are boiled for a long time (generally about 40 minutes) when being used, and are stored in liquid such as syrup after being boiled, otherwise, the taste is lost after aging, and certain application limitation exists. Although the boiling-free pearls appear in the market at present, the problem of long-time boiling is solved, but the problem that the pearls are stored in liquid and the taste is changed is still not solved. The coconut belongs to a microbial fermentation product, is limited by the shape of a cut clove, is crisp in taste and not easy to accept by consumers, and is not easy to adjust in taste. The main components of the cold celestial sphere are agar, konjac glucomannan and other main colloids, the taste has certain brittleness and elasticity, but the cold celestial sphere cannot resist high temperature and high pressure and cannot be stored for a long time, and a large amount of preservative is added to prolong the shelf life generally, so that the cold celestial sphere is not beneficial to human health. Explode the pearl for the novel product in market, with liquid such as fruit juice parcel among the film, the extrusion back film collapses brokenly, flows inside liquid to provide the difference of taste, outer film layer is difficult to chew down the pharynx simultaneously, is not liked by the consumer.

At present, more and more attention is focused on the preparation of gel particles, and a patent with the publication number of CN102138653A discloses a preparation process of gel particles by using curdlan as a base material, and the method has the problems of complicated process, irregular appearance of formed gel particles, influence on the overall attractiveness, high breakage rate, high cost, incapability of continuous production and the like.

Curdlan (Curdlan), also known as thermogel, is a water-insoluble glucan produced by microorganisms and composed of β -1, 3-glucosidic linkages, and is naturally safe. The curdlan is insoluble in water, but is easy to disperse in an alkaline solution, and can form a more uniform dispersion liquid after high-pressure homogenization. The material has the characteristic of solidification after heating, when the material is heated to a temperature above 80 ℃, a firm heat irreversible high-degree glue can be formed after being treated for more than 15 minutes, the glue is fine and smooth, and has good chewiness. Many scientists have been studying curdlan colloid as a raw material for food and beverage taste by using its characteristics, and have proved its wide application prospect in food processing. Sodium alginate is a byproduct after extracting iodine and mannitol from brown algae such as kelp or gulfweed, and its molecule is formed by connecting beta-D-mannuronic acid and alpha-L-guluronic acid by (1 → 4) bond. The aqueous solution of sodium alginate has high viscosity, and has been used as thickener, stabilizer, emulsifier, etc. for food, the sodium alginate can form gel rapidly under extremely mild condition, when cation such as calcium ion exists, sodium ion on guluronic acid unit and divalent cation produce ion exchange reaction, and are stacked to form cross-linked network structure, thereby forming hydrogel. At present, no gel ball product containing curdlan compounded sodium alginate exists in the market, and the product can well solve the problem of a plurality of pain points of additives in the market at present.

Disclosure of Invention

Aiming at the defects of the prior art, the invention provides a high-elasticity gel ball prepared by compounding curdlan with sodium alginate and a preparation method thereof. In addition, the preparation method of the high-elasticity gel ball can realize rapid and large-scale continuous production and has low destruction rate.

In order to achieve the purpose, the invention adopts the following technical scheme:

the invention provides a curdlan gum compounded sodium alginate high-elasticity gel ball, which comprises the following raw materials in parts by weight: 10-40 parts of sweet substance, 50-90 parts of water, 2-10 parts of curdlan, 0.2-2.0 parts of sodium alginate, 0.2-2 parts of sodium carboxymethylcellulose and 0.2-0.5 part of salt substance.

Further, the high-elasticity gel ball can also comprise the following raw materials in parts by weight: 0.02-1.0 part of pigment and 0.02-1.0 part of essence.

Further, the high elasticity gel ball may further comprise one of crushed Auricularia and herba Agrimoniae powder.

Further, the salt is calcium carbonate or calcium lactate.

The sweet substance may be one or more of sucrose, glucose, fructose, lactose, maltose, syrups, and sugar alcohols.

The second aspect of the present invention provides a method for preparing the above high elasticity gel bead, comprising the steps of:

weighing the components according to a specific required formula;

adding salt into deionized water to prepare an alkaline solution; adding curdlan into an alkaline solution, and preparing a glue solution a by shearing or colloid milling until the curdlan is completely dissolved;

step three, adjusting the pH value of the glue solution a to be neutral by using citric acid, adding a sodium alginate solution and a sweet substance, uniformly stirring and filtering to prepare a glue solution b, and vacuumizing to discharge bubbles;

step four, preparing a forming liquid: adding calcium carbonate/calcium lactate and sodium carboxymethylcellulose into deionized water to make the concentration of calcium carbonate/calcium lactate be 2-5%;

pouring the glue solution b prepared in the step three into a forming solution through a ball dropping machine to form, filtering the forming solution to separate out gel balls, cleaning the gel balls with deionized water, and putting the gel balls into a curing tank to cure for 3-6 minutes at 90-100 ℃;

and sixthly, placing the cured gel balls in a preservation solution for 5-20 minutes, filling, sterilizing and cooling to room temperature to prepare the high-elasticity gel balls.

Further, the alkaline solution in the second step is a sodium carbonate solution, and the pH value of the sodium carbonate solution is more than 11.

Further, the concentration of the sodium alginate solution in the third step is 1-3%.

Further, one or more of pigment, essence, crushed agaric and immortal grass powder can be added in the step three when the glue solution b is prepared.

Further, the particle size of the gel balls formed in the fifth step is 3-12 mm.

Further, the preparation method of the preservation solution in the sixth step comprises the following steps: dissolving the sweet substance in deionized water to obtain sugar solution, adding sodium carboxymethylcellulose, and stirring to obtain preserving solution.

Further, the mass fraction of the sugar solution is 20-50%.

Further, the sterilization temperature in the sixth step is 85-95 ℃ and the time is 10-30 min.

By adopting the technical scheme, compared with the prior art, the invention has the following technical effects:

the high-elasticity gel ball prepared by the preparation method provided by the invention has smooth mouthfeel Q elasticity, can be prepared into a round ball shape, combines the high-temperature resistance characteristic of calcium alginate gel and the thermal gel property of curdlan by utilizing the high-temperature resistance characteristic of the calcium alginate gel and the thermal gel property of the curdlan, obviously enhances the high-temperature resistance characteristic of the gel ball, and has no obvious change in mouthfeel after heating sterilization; the product can be sterilized at high temperature and high pressure without adding fruit acid, so that the product can achieve long-term quality protection effect without adding any preservative.

In addition, the invention creatively uses a machine to directly pour into the molding liquid to prepare the high-elasticity gel ball, has simple operation process and can realize rapid and continuous large-scale industrial production. Meanwhile, different pigments and essences can be added in the preparation method, even different food raw material additives can be added in the gel ball, the color and taste types of the gel ball are enriched, the gel ball can be molded in different molds to make shapes with different shapes, the application range of the additives in the gel ball is increased, and more, richer and deeper demands of consumers can be met.

Detailed Description

The invention provides a curdlan gum compounded sodium alginate high-elasticity gel ball and a preparation method thereof. The sodium alginate and the soluble calcium salt are combined to react quickly to form calcium alginate gel, so that the hardness and the short-time quick gel property are provided; the curdlan can form thermal gel at high temperature, and is combined with the calcium alginate gel, so that the high temperature resistance and taste optimization effect of the gel ball can be effectively improved, and the cold and hot stability and texture of the gel ball are improved. The high-elasticity gel ball prepared based on the principle can resist high-temperature sterilization, is not easy to burst at high temperature, is not damaged in tissue structure under deep freezing, is convenient to store, can keep high-strength toughness mouthfeel under long-time storage and cold and hot conditions, and cannot age and deteriorate. In addition, the preparation method of the high-elasticity gel ball can realize rapid and large-scale continuous production and has low destruction rate.

On one hand, the high-elasticity gel ball comprises the following raw materials in parts by weight: 10-40 parts of sweet substance, 50-90 parts of water, 2-10 parts of curdlan, 0.2-2.0 parts of sodium alginate, 0.2-2 parts of sodium carboxymethylcellulose and 0.2-0.5 part of salt substance.

In a preferred embodiment, the high elasticity gel ball may further comprise the following raw materials in parts by weight: 0.02-1.0 part of pigment and 0.02-1.0 part of essence.

In a preferred embodiment, the high elasticity gel ball may further comprise additives such as crushed agaric, immortal grass powder and the like to enrich the taste level and flavor.

In a preferred embodiment, the salt is calcium carbonate or calcium lactate.

In a preferred embodiment, the sweet substance is one or more of sucrose, glucose, fructose, lactose, maltose, syrups, sugar alcohols.

On the other hand, the preparation method of the curdlan compounded sodium alginate high-elasticity gel ball provided by the invention comprises the following steps:

weighing the components according to a specific required formula;

adding salt into deionized water to prepare an alkaline solution; adding curdlan into an alkaline solution, and preparing a glue solution a by shearing or colloid milling until the curdlan is completely dissolved;

step three, adjusting the pH value of the glue solution a to be neutral by using citric acid, adding a sodium alginate solution and a sweet substance, uniformly stirring and filtering to prepare a glue solution b, and vacuumizing to discharge bubbles;

step four, preparing a forming liquid: adding calcium carbonate/calcium lactate and sodium carboxymethylcellulose into deionized water to make the concentration of calcium carbonate/calcium lactate be 2-5%;

pouring the glue solution b prepared in the step three into a forming solution through a ball dropping machine to form, filtering the forming solution to separate out gel balls, cleaning the gel balls with deionized water, and putting the gel balls into a curing tank to cure for 3-6 minutes at 90-100 ℃;

and sixthly, placing the cured gel balls in a preservation solution for 5-20 minutes, filling, sterilizing and cooling to room temperature to prepare the high-elasticity gel balls.

Wherein, the alkaline solution in the second step is a sodium carbonate solution, and the pH value is more than 11.

In a preferred embodiment, the concentration of the sodium alginate solution in step three is 1-3%.

In a preferred embodiment, one or more of pigment, essence, crushed agaric and immortal grass powder can be added in the third step when the glue solution b is prepared.

In a preferred embodiment, the particle size of the gel spheres formed in step five is 3 to 12 mm.

In a preferred embodiment, the preparation method of the preservation solution in the step six comprises the following steps: dissolving the sweet substance in deionized water to obtain sugar solution, adding sodium carboxymethylcellulose, and stirring to obtain preserving solution. The viscosity of the sugar solution is adjusted by sodium carboxymethylcellulose with different dosage, and the gel balls can be uniformly distributed when the gel balls and the sugar solution are mixed and filled with a certain viscosity. Wherein the mass fraction of the sugar liquid is 20-50%.

In a preferred embodiment, the sterilization temperature in the sixth step is 85-95 ℃ and the time is 10-30 min.

In a preferred embodiment, the shape of the high elasticity gel sphere can be a drop shape or a rounded sphere, and the specific shape can be adjusted.

The present invention will be described in detail and specifically with reference to the following examples to facilitate better understanding of the present invention, but the following examples do not limit the scope of the present invention.