阅读说明：本技术 一种耐高温易咀嚼低gi凝胶颗粒的制备方法 (Preparation method of high-temperature-resistant chewable low-GI gel particles ) 是由 吴平 余春磊 赵璟 谭祖容 李磊 于 2020-12-01 设计创作，主要内容包括：本发明公开了一种耐高温易咀嚼低GI魔芋凝胶颗粒的制备方法,包括：混合制粒：将魔芋粉、海藻酸钠、碳酸钠、水混合均匀后静置0.5～2h得到膏状胶冻,在5℃以下冷冻成颗粒状；成型：将制成的颗粒浸泡在含钙离子的溶液中,在温度为80～95℃钙化液中,浸泡15～40min,再将凝胶颗粒从钙化液中捞出；将捞出的颗粒加入赤藓糖醇保存液后,再在115～121℃灭菌10～30min后进行包装。魔芋粉、海藻酸钠、碳酸钠、水的质量比为6～12：3～6：0.6～1.2：150～300。所述的含钙离子的溶液包括氯化钙或乳酸钙；含钙离子的溶液浓度为0.05～0.15mol/l；含钙离子的溶液与原料颗粒质量比例为1：1～3。本发明既具有魔芋素食耐高温的特性,同时在魔芋葡甘聚糖含量极高的情况下仍然易于咀嚼的效果。(The invention discloses a preparation method of high-temperature-resistant chewable low-GI konjak gel particles, which comprises the following steps: mixing and granulating: uniformly mixing konjac flour, sodium alginate, sodium carbonate and water, standing for 0.5-2 h to obtain paste jelly, and freezing at the temperature of below 5 ℃ to obtain particles; molding: soaking the prepared particles in a calcium ion-containing solution, soaking for 15-40 min in a calcification solution at the temperature of 80-95 ℃, and then fishing out the gel particles from the calcification solution; and adding the fished particles into erythritol preservation solution, sterilizing at 115-121 ℃ for 10-30 min, and packaging. The mass ratio of the konjac flour to the sodium alginate to the sodium carbonate to the water is 6-12: 3-6: 0.6-1.2: 150 to 300. The solution containing calcium ions comprises calcium chloride or calcium lactate; the concentration of the solution containing calcium ions is 0.05-0.15 mol/l; the mass ratio of the calcium ion-containing solution to the raw material particles is 1: 1 to 3. The konjac glucomannan chewing gum not only has the high-temperature resistance of konjac vegetarian food, but also has the effect of being easy to chew under the condition of extremely high konjac glucomannan content.)

1. The preparation method of the high-temperature-resistant chewable low-GI konjak gel particles is characterized by comprising the following steps of:

(1) mixing and granulating: uniformly mixing konjac flour, sodium alginate, sodium carbonate and water, standing for 0.5-2 h to obtain paste jelly, and freezing at the temperature of below 5 ℃ to obtain particles;

(2) molding: soaking the prepared particles in a calcium ion-containing solution, soaking for 15-40 min in a calcification solution at the temperature of 80-95 ℃, and then fishing out the gel particles from the calcification solution;

(3) subpackaging: and (3) adding the particles fished out in the step (2) into erythritol preservation solution, sterilizing at 115-121 ℃ for 10-30 min, and packaging.

2. The preparation method of the high-temperature-resistant chewable low-GI konjac gel particles according to claim 1, wherein the mass ratio of konjac flour, sodium alginate, sodium carbonate and water is 6-12: 3-6: 0.6-1.2: 150 to 300.

3. The method of claim 1, wherein the calcium ion-containing solution comprises calcium chloride or calcium lactate; the concentration of the solution containing calcium ions is 0.05-0.15 mol/l; the mass ratio of the calcium ion-containing solution to the raw material particles is 1: 1 to 3.

4. The method for preparing konjac gel particles with high temperature resistance, easy chewing and low GI according to claim 1, wherein soybean lecithin, sodium tripolyphosphate or sodium pyrophosphate is further added in the step (1); the addition amount of soybean phospholipid, sodium tripolyphosphate or sodium pyrophosphate is 1-5% of the weight of rhizoma Amorphophalli powder.

Technical Field

The invention relates to the field of konjac and other hydrophilic colloid composite gel systems and the field of health foods.

Background

Konjac glucomannan which is a main component of konjac flour is high-quality dietary fiber, has obvious satiety and intestinal health and has the effect of controlling glycemic index, and the use value of konjac is continuously developed and displayed in the fields of food and medicine. Meanwhile, konjac glucomannan is a high-performance food colloid, which can form a thermally reversible gel with carrageenan, xanthan gum and the like and also can form a thermally irreversible gel under an alkaline condition, wherein konjac vegetarian food produced by the alkaline thermally irreversible characteristic of konjac is a popular health product. The konjak alkaline gel vegetarian food has strong stability, and has no obvious change in shape and texture under the high-pressure sterilization condition, so the konjak alkaline gel vegetarian food has natural advantages in product shelf life and microorganism risk.

In recent years, the product market of gel particles is explosive, the current mainstream gel particles all use carrageenan and konjac flour as a gel system, are not high-temperature resistant, need to be seasoned and stored by white granulated sugar or high fructose corn syrup, contain a large amount of carbohydrates, and are added with a large amount of preservatives, so that the gel particles do not accord with the concept of healthy life. The patent of application No. 201710280753.6 mentions the preparation of a heat resistant gel cube, but it mainly uses carrageenan as the gel colloid, uses gellan gum or sodium alginate to increase the melting temperature, and cannot endure autoclaving to maintain the shape of the gel system.

However, the konjac glucomannan has strong gelling property, and when the addition amount of the konjac glucomannan is high, the konjac glucomannan has high gelling strength and is not easy to chew, so that the konjac glucomannan is not suitable for old people and children, and the application range is greatly limited.

Disclosure of Invention

In order to solve the technical problems, the invention provides the high-temperature-resistant chewable low-GI konjak gel particles and the preparation method thereof, and the high-temperature-resistant chewable low-GI konjak gel particles have the advantages of being rich in dietary fibers, low in energy and glycemic index, wide in the range of easy-to-chew audiences, low in microbial risk and the like, can be prepared into various forms such as rice grains, spheres, cubes and the like, can be used as additives in meal-replacing rice and various food and beverages, and are ideal healthy food.

The technical scheme adopted by the invention is as follows:

(1) mixing and granulating: uniformly mixing konjac flour, sodium alginate, sodium carbonate and water, standing for 0.5-2 h to obtain paste jelly, and freezing at the temperature of below 5 ℃ to obtain particles;

(2) molding: soaking the prepared particles in a calcium ion-containing solution, soaking for 15-40 min in a calcification solution at the temperature of 80-95 ℃, and then fishing out the gel particles from the calcification solution;

(3) subpackaging: and (3) adding the particles fished out in the step (2) into erythritol preservation solution, sterilizing at 115-121 ℃ for 10-30 min, and packaging to obtain the high-temperature-resistant chewable low-GI konjac gel particles.

Further, the high-temperature-resistant chewable low-GI konjac gel particles are prepared from konjac flour, sodium alginate, sodium carbonate and water in a weight ratio of 6-12: 3-6: 0.6-1.2: mixing at a ratio of 150-300.

Furthermore, the high-temperature-resistant chewable low-GI konjak gel particles are prepared from konjak powder which is one or a mixture of more of konjak fine powder, konjak micro powder, purified konjak fine powder and purified konjak micro powder.

Further, the high-temperature-resistant chewable low-GI konjac gel particles are prepared by mixing calcium chloride or calcium lactate solution with calcium ion concentration of 0.05-0.15 mol/l in a weight ratio of 1: 1-1: 3.

soybean lecithin, sodium tripolyphosphate or sodium pyrophosphate is also added in the step (1); the addition amount of soybean phospholipid, sodium tripolyphosphate or sodium pyrophosphate is 1-5% of the weight of rhizoma Amorphophalli powder.

The addition mass of the erythritol is 0.01-0.5% of the mass of the packaging granules.

The alkaline gel of the konjac flour is thermally irreversible, the chewing feeling is strong, the konjac flour is not beneficial to old people and children to eat, the sodium alginate and calcium ion gel is an irreversible gel system, the mouthfeel is fragile, and the strength of the konjac alkaline gel can be effectively reduced. However, the gelling speed of the sodium alginate and the calcium ions is extremely high, so that the alkali sodium carbonate without calcium ions is added when the raw material liquid is prepared, the konjac flour and the sodium alginate are ensured to fully absorb water and swell, and then the konjac flour and the sodium alginate are soaked in the heated calcium liquid, so that the konjac flour alkali gel and the sodium alginate calcification gel are realized.

According to the technical scheme, sodium carbonate can be optionally not added in the process of containing soybean lecithin, sodium tripolyphosphate or sodium pyrophosphate. Preferably, the combination of the soybean phospholipids and the sodium tripolyphosphate and the combination of the soybean phospholipids and the sodium pyrophosphate have better effects. The soybean lecithin has the function of a surfactant, so that sodium tripolyphosphate or sodium pyrophosphate is rapidly dispersed in the high-molecular gel of the konjac flour, and the long-chain molecular structure of the konjac flour gel contains a phosphate structure, so that the konjac gel structure is rapidly swelled in the calcification process, and the calcification gel is formed.

The konjak vegetarian diet has the characteristic of high temperature resistance of konjak, is easy to chew under the condition of extremely high konjak glucomannan content, and perfectly solves the problems.

Detailed Description

The invention is further illustrated by the following examples, but the scope of the invention as claimed is not limited to the scope of the examples.

Example 1

(1) Mixing: mixing rhizoma Amorphophalli powder 10g, sodium alginate 5g, sodium carbonate 0.8g, and water 200g to obtain paste jelly, and freezing at below 5 deg.C to 1cm D-shaped granule;

(2) molding: soaking the prepared particles in a calcification solution with calcium ion concentration of 0.15mol/l (calcium chloride solution) and temperature of 85 ℃, wherein the mass ratio of the calcification solution to the raw material particles is 1: 2, soaking for 30min, and fishing out the gel particles from the calcification liquid;

(3) subpackaging: and (3) adding erythritol (the added erythritol accounts for 0.1% of the mass of the particles) into the particles fished out in the step (2), sterilizing at 121 ℃ for 20min, and packaging to obtain the high-temperature-resistant chewable low-GI konjak gel particles.

Example 2

The preparation method is the same as that of example 1, and only in the step (1) is as follows: mixing rhizoma Amorphophalli powder 10g, sodium alginate 5g, and water 200g to obtain paste jelly, and freezing at below 5 deg.C to 1cm D-shaped granule.

Example 3

The preparation method is the same as that of example 1, and only in the step (1) is as follows: mixing rhizoma Amorphophalli powder 10g, sodium alginate 5g, sodium carbonate 0.8g, soybean phospholipid 0.3g, and water 200g to obtain paste jelly, and freezing at below 5 deg.C to obtain 1 cm-shaped granule.

Example 4

The preparation method is the same as that of example 1, and only in the step (1) is as follows: mixing rhizoma Amorphophalli powder 10g, sodium alginate 5g, sodium carbonate 0.8g, sodium tripolyphosphate 0.3g, and water 200g to obtain paste jelly, and freezing at below 5 deg.C to 1cm D-shaped granule.

Example 5

The preparation method is the same as that of example 1, and only in the step (1) is as follows: mixing rhizoma Amorphophalli powder 10g, sodium alginate 5g, sodium carbonate 0.8g, sodium pyrophosphate 0.3g, and water 200g to obtain paste jelly, and freezing at below 5 deg.C to obtain 1 cm-shaped granule.

Example 6

The preparation method is the same as that of example 1, and only in the step (1) is as follows: mixing rhizoma Amorphophalli powder 10g, sodium alginate 5g, sodium pyrophosphate 0.3g, and water 200g to obtain paste jelly, and freezing at below 5 deg.C to obtain 1 cm-shaped granule.

Example 7

The preparation method is the same as that of example 1, and only in the step (1) is as follows: mixing rhizoma Amorphophalli powder 10g, sodium alginate 5g, sodium carbonate 0.8g, soybean phospholipid 0.1g, sodium tripolyphosphate 0.2g, and water 200g to obtain paste jelly, and freezing at below 5 deg.C to obtain 1 cm-shaped granule.

Example 8

The preparation method is the same as that of example 1, and only in the step (1) is as follows: mixing rhizoma Amorphophalli powder 10g, sodium alginate 5g, soybean phospholipid 0.1g, sodium tripolyphosphate 0.2g, and water 200g to obtain paste jelly, and freezing at below 5 deg.C to obtain 1 cm-shaped granule.

Example 9

The preparation method is the same as that of example 1, and only in the step (1) is as follows: mixing rhizoma Amorphophalli powder 10g, sodium alginate 5g, sodium carbonate 0.8g, soybean phospholipid 0.1g, sodium pyrophosphate 0.2g, and water 200g to obtain paste jelly, and freezing at below 5 deg.C to obtain 1 cm-shaped granule.

Example 10

The preparation method is the same as that of example 1, and only in the step (1) is as follows: mixing rhizoma Amorphophalli powder 10g, sodium alginate 5g, soybean phospholipid 0.1g, sodium pyrophosphate 0.2g, and water 200g to obtain paste jelly, and freezing at below 5 deg.C to obtain 1 cm-shaped granule.

Comparative example 1

The preparation method is the same as that of example 1, and only in the step (1) is as follows: mixing rhizoma Amorphophalli powder 10g, sodium carbonate 0.8g, and water 200g to obtain paste jelly, and freezing at below 5 deg.C to 1cm cube-shaped granule.

Case(s)	Gel Strength (kgf)	Rupture displacement (mm)	Glycemic index GI
				Example 1	3.443	4.67	9.5
Example 2	5.259	6.37	12.8
				Example 3	2.988	3.98	7.4
Example 4	3.050	3.64	7.1
				Example 5	2.685	2.45	6.7
Example 6	2.655	2.352	6.5
				Example 7	1.875	2.13	5.3
Example 8	1.834	2.13	5.6
				Example 9	2.045	1.92	5.7
Example 10	1.364	2.0	5.4
				Comparative example 1	8.354	9.223	16.7