Compound gel and preparation method thereof

• Main Authors: LIN YUFENG, ZHENG MINGJING, GUO YIBAO, JIANG ZEDONG, LIN KUNCHENG, ZHU YANBING, NI HUI, LIN RUIJUN, ZHU CHUNHUA, LIN QINGXIANG
• Format: Patent
• Language: Chinese; English
• Published: 05.07.2022
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The method comprises the following steps: dissolving kappa-carrageenan, konjac glucomannan with the average molecular mass of 32302Da, edible potassium chloride and calcium sulfate in distilled water, fully and uniformly mixing, carrying out microwave heating for 5 minutes until a gel solution is transparent, then sub-packaging into small beakers, and gelling at room temperature for 12 hours to obtain the compound gel. The compound gel prepared by the method is enhanced in partial texture characteristics and water holding capacity, and has the potential of being applied to products (such as noodles) with relatively high requirements on hardness, chewiness, moisture absorption and moisture retention. 本发明公开了一种复配凝胶剂的制备方法，该方法包括将κ-卡拉胶、平均分子质量为32302Da的魔芋葡甘聚糖、食用氯化钾和硫酸钙溶于蒸馏水中充分混匀，微波加热5min至胶液透明，然后分装至小烧杯中，室温下凝胶12h即得。该方法制得的复配凝胶剂的部分质构特性和持水性能增强，具有应用于硬度、咀嚼性、吸湿保湿需求较高的产品(如面条)中的潜力。