CN111602805A - A kind of edible instant thickener with high dispersibility and preparation method thereof - Google Patents

Abstract

The invention discloses a high-dispersity edible instant thickening agent and a preparation method thereof, wherein the thickening agent comprises the following raw materials in percentage by mass: 1-10% of a lump formation inhibitor, 20-75% of xanthan gum and 20-75% of dextrin; the lump formation inhibitor comprises a combination of any one or more of glutamic acid, aspartic acid, glycine, erythritol, and potassium chloride. The composition comprises the following components in percentage by mass: 16-24% of glutamic acid, 16-24% of aspartic acid, 16-24% of glycine, 5-10% of erythritol and 25-40% of potassium chloride. The invention also provides a preparation method of the thickening agent. The high-dispersity edible instant thickening agent and the preparation method thereof provided by the invention have the advantages that the prepared thickening agent can improve the liquid dispersity, inhibit the formation of lumps and fully show the inherent thickening function of xanthan gum. Can also improve the special taste of potassium chloride.

Description

A kind of edible instant thickener with high dispersibility and preparation method thereof

technical field

The invention relates to a food thickener and a preparation method thereof, in particular to a highly dispersive edible instant thickener and a preparation method thereof.

Background technique

In food production, xanthan gum is widely used as a thickener to impart viscosity to food and beverages. Thickeners containing xanthan gum can not only increase the viscosity of foods and beverages in response to consumer tastes, but can also be used in foods and beverages for the elderly to improve dysphagia.

There are currently two major problems with this formulation: insufficient dispersibility and poor taste. First, the interior of the xanthan gum used in this formulation is not sufficiently dispersed in water. When powdered xanthan gum is added to a liquid, only the surface dissolves and the interior remains in powder form. The powder thus formed is extremely difficult to dissolve, even if the mixing speed or mixing time is increased, it is difficult to completely dissolve.

There are existing techniques for combining potassium chloride with the surface of xanthan gum powder to improve the dispersibility of xanthan gum. However, it is difficult to maintain its original taste when used in different types of food and beverages, especially water and other beverages, where it produces a bitter taste. Another technique uses polyglutamic acid instead of potassium chloride to suppress powder formation, but its dispersibility enhancement effect is insufficient.

SUMMARY OF THE INVENTION

The object of the present invention is to provide a kind of edible instant thickener containing xanthan gum that can improve taste and dispersibility and its preparation method, by a method for preparing edible instant thickener, to improve its use in liquid dispersibility in and inhibit the formation of agglomerates, so that xanthan gum can fully demonstrate its inherent thickening function.

In order to achieve the above object, the present invention provides an edible instant thickening agent with high dispersibility, wherein the raw materials of the thickening agent include in mass percentage: 1-10% of agglomeration inhibitor, yellow 20-75% of original gum, 20-75% of dextrin; the composition of lump formation inhibitor comprising any one or more of glutamic acid, aspartic acid, glycine, erythritol and potassium chloride.

The above-mentioned edible instant thickener with high dispersibility, wherein, in the composition, by mass percentage, the composition comprises: 16-24% of glutamic acid, 16-24% of aspartic acid, and 16-24% of glycine , erythritol 5 to 10%, potassium chloride 25 to 40%.

In the above-mentioned edible instant thickener with high dispersibility, the dextrin has a glucose equivalent of 5-30.

In the above-mentioned edible instant thickener with high dispersibility, the dextrin has a glucose equivalent of 5-25.

The above-mentioned edible instant thickener with high dispersibility, wherein, the amount of the thickener is 0.5-5% of the added food or beverage by mass percentage.

In the above-mentioned edible instant thickener with high dispersibility, the added amount of the thickener in every 100 ml of food or beverage is 1-3% by mass percentage.

In the above-mentioned edible instant thickener with high dispersibility, the particle size of the thickener is less than or equal to 250 μm.

The present invention also provides the above-mentioned preparation method of the edible instant thickener with high dispersibility, wherein the method comprises: step 1, uniformly mixing the powdered xanthan gum and part of the dextrin to obtain a mixed powder ; Step 2, dissolving the mass formation inhibitor comprising any one or more compositions in glutamic acid, aspartic acid, glycine, erythritol and potassium chloride in water, and then mix it with the remaining dextrin. Mix evenly to make an aqueous solution; Step 3, spray the aqueous solution obtained in Step 2 on the mixture of xanthan gum and dextrin evenly, and then dry the mixture sprayed with the aqueous solution; Step 4, granulate the dried mixture , sieve to obtain edible instant thickener with high dispersibility.

In the above-mentioned preparation method of the edible instant thickener with high dispersibility, the dextrin added to the aqueous solution in the step 2 is 5-8% of the total amount of the thickener raw materials by mass percentage.

The above-mentioned preparation method of the edible instant thickener with high dispersibility, wherein, in the step 4, the mixture powder is granulated through a fluidized bed, and then sieved through a 250 μm screen.

The edible instant thickener with high dispersibility and the preparation method thereof provided by the present invention have the following advantages:

The edible instant thickener prepared by the invention has improved dispersibility compared with the thickener prepared by other methods. The rapid swelling and hydration of xanthan gum can cause the formation of clumps, and the clump suppression system sprayed on xanthan gum can effectively slow down the dissolution rate of xanthan gum. In addition, the present invention can also improve the special taste produced by using potassium chloride alone, and mixing other relatively odorless ingredients such as glutamic acid, aspartic acid, glycine, and erythritol can reduce the influence on the taste. The edible instant thickener can be a swallowing aid.

Description of drawings

Fig. 1 is the dry weight composition diagram of the edible instant thickener of high dispersibility of the present invention.

2 is a schematic diagram of the dispersibility of the edible instant thickener with high dispersibility of the present invention.

Detailed ways

The specific embodiments of the present invention will be further described below.

In the edible instant thickener with high dispersibility provided by the invention, the raw materials of the thickener include, in mass percentage, 1-10% of agglomeration inhibitor, 20-75% of xanthan gum, and 20-75% of dextrin. 75%; a clump formation inhibitor comprising any one or more of glutamic acid, aspartic acid, glycine, erythritol and potassium chloride. That is, the dry weight of the composition composed of any one or more of glutamic acid, aspartic acid, glycine, erythritol and potassium chloride accounts for 1-10% by weight of the thickener content.

Preferably, the composition comprises by mass percentage: 16-24% of glutamic acid, 16-24% of aspartic acid, 16-24% of glycine, 5-10% of erythritol, and 25-24% of potassium chloride. 40%. More preferably, the content of erythritol and potassium chloride is relatively low, which together account for 10% to 30% of the composition content of the inhibitor.

The dextrin dextrose equivalent (DE) used is 5-30. More preferably, the dextrose equivalent of dextrin is 5-25, which can increase the dispersibility more effectively.

The thickener can be used as a swallowing aid, and the amount of the thickener added to the food or beverage is adjustable and can be varied according to the strength of the viscosity used. The amount of the thickening agent is 0.5-5% of the liquid weight of the added food or beverage in terms of mass percentage. More preferably, it is recommended that the thickener be mixed in 1-3% by weight per 100 ml of food or beverage.

The particle size of the thickener is less than or equal to 250 μm.

The present invention also provides a method for preparing the edible instant thickener with high dispersibility, comprising: step 1, uniformly mixing powdered xanthan gum and part of dextrin to obtain a mixed powder; step 2, comprising at least A group of specified glutamic acid, aspartic acid, glycine, erythritol and potassium chloride in combination of any one or more of the clump formation inhibitor dissolved in water, and then mixed with the remaining paste Mix the essence evenly to make an aqueous solution; step 3, spray the aqueous solution obtained in step 2 evenly on the mixture of xanthan gum and dextrin, and then dry the mixture sprayed with the aqueous solution; before using the spray, mix xanthan gum and dextrin It has been premixed. In step 4, the dried mixture is granulated and sieved to obtain an edible instant thickener with high dispersibility.

Preferably, the dextrin added to the aqueous solution in step 2 is 5-8% of the total amount of thickener raw materials in terms of mass percentage.

The granulation method in step 4 is to granulate the mixture powder through a fluidized bed, using powdery xanthan gum as a granulation raw material, and then sieving through a 250 μm screen. The ideal particle size of the thickener is less than 250 μm, and whether the particle size of the thickener is less than or equal to 250 μm can be classified by passing the thickening agent through a 250 μm screen.

The edible instant thickener with high dispersibility provided by the present invention and its preparation method will be further described below with reference to the examples.

Examples 1 to 5

1. Preparation of thickener.

To prepare an edible instant thickener with high dispersibility, as shown in Table 1, 53 g of dextrin and 33 g of xanthan gum were mixed to obtain a mixed powder. In addition, 8 g of dextrin were dissolved in 15 ml of water, after which 6 g of a composition consisting of glutamic acid, aspartic acid, glycine, erythritol and potassium chloride was added to produce a binder. The mixed powder of dextrin and xanthan gum is granulated, the binder solvent is sprayed on the mixed powder of dextrin and xanthan gum, and the thickener A is prepared by fluidized bed granulation. Thickeners B, C, D, and E were obtained by changing the amount according to the production method in thickener A according to Table 1.

Table 1. The ingredients of the thickener.

The dry weight composition of the thickener is shown in Figure 1.

Second, the performance comparison.

1. Dispersibility and viscosity.

100 g of salt solution (0.025% by weight) was prepared, 2 g of thickener was applied, the mixture was allowed to stand for 5 seconds, and stirred for 20 seconds. After that, for the four thickeners shown in Table 2, the state of lumps was confirmed and the dispersibility of the thickeners was evaluated. The dispersibility of each thickener was evaluated three times.

As shown in FIG. 2 , it was confirmed that the viscosity was ideal regardless of the amounts of glutamic acid, aspartic acid, glycine, and erythritol. On the other hand, it was confirmed that the dispersibility was improved due to the increase in the amount of the agglomeration inhibitor. The scoring criteria for the dispersibility of the thickener are shown in Table 2 below.

Table 2. Dispersibility scores for thickeners.

score Dispersibility of thickeners 1 The largest clump is less than 0.5cm 2 Masses with a maximum size of 0.5-0.8cm appear 3 Masses with a maximum size of 0.8-1cm appear 4 Appearance of clumps larger than 1cm in largest dimension

As shown in Table 3 below, the viscosity was measured using a viscometer for water viscosity and brine viscosity. First, 100 g of ion-exchanged water was prepared, 3 g of a thickener was added, followed by stirring for 25 seconds, and then standing for 4 minutes, and then evaluating the viscosity of the water. Another 100 g of brine (2% by weight) was prepared, 3 g of thickener was added and stirred for 25 seconds, allowed to stand for 4 minutes, and then the viscosity of the brine was measured. It is ideal to measure the viscosity of water at 5000 mPa or more and the viscosity of salt water at 1500 mPa or more.

Table 3. Viscosity of thickeners.

2. Taste.

The composition in thickener A was changed to potassium chloride to obtain thickener E, and a taste comparison test was made.

Aftertaste: Based on the aftertaste of Thickener E, Thickener A was rated as the following (1: significantly reduced; 2: slightly reduced; 3: the same; 4: slightly intensified; 5: significantly intensified).

The aftertaste evaluation grade of thickener A was 1.2 (n=20) on average, and the aftertaste was significantly lower than that of thickener A, which can confirm the improvement of the aftertaste problem.

Salty Taste: Based on the salty taste of Thickener E, Thickener A was evaluated as follows (1: Significantly intensified; 2: Slightly intensified; 3: Same; 4: Slightly reduced; 5: Significantly reduced).

The salty taste evaluation when thickener A was used was 4.2 (n=20) on average, which was significantly lower than that of thickener E, and it was confirmed that the problem of salty taste was improved.

The edible instant thickener with high dispersibility and the preparation method thereof provided by the present invention, in order to prevent the formation of xanthan agglomerates, use selected from glutamic acid, aspartic acid, glycine, erythritol and potassium chloride One or more of them act as agglomeration inhibitors. The individual components and amounts of the agglomeration inhibitor are not specified, but preferably lower amounts of erythritol and potassium chloride should account for 10% to 30% of the inhibitor content.

By using a mixture of glutamic acid, aspartic acid, glycine, erythritol and potassium chloride, the present invention can improve the unique taste produced only by using potassium chloride, and can improve dispersibility and thickening function. The edible instant thickener prepared by the method of the present invention can improve the liquid dispersibility and inhibit the formation of agglomerates, so that the xanthan gum can fully exhibit its inherent thickening function. It can also improve the special taste caused by potassium chloride.

While the content of the present invention has been described in detail by way of the above preferred embodiments, it should be appreciated that the above description should not be construed as limiting the present invention. Various modifications and alternatives to the present invention will be apparent to those skilled in the art upon reading the foregoing. Accordingly, the scope of protection of the present invention should be defined by the appended claims.

Claims (10)

1. The high-dispersity edible instant thickening agent is characterized in that the thickening agent comprises the following raw materials in percentage by mass: 1-10% of a lump formation inhibitor, 20-75% of xanthan gum and 20-75% of dextrin; the lump formation inhibitor comprises a combination of any one or more of glutamic acid, aspartic acid, glycine, erythritol, and potassium chloride.

2. The highly dispersible edible instant thickener according to claim 1, wherein said composition comprises, in mass percent: 16-24% of glutamic acid, 16-24% of aspartic acid, 16-24% of glycine, 5-10% of erythritol and 25-40% of potassium chloride.

3. The highly dispersible edible instant thickener according to claim 1, wherein said dextrin has a dextrose equivalent of 5 to 30.

4. The highly dispersible edible instant thickener according to claim 3, wherein said dextrin has a dextrose equivalent of 5 to 25.

5. The highly dispersible edible instant thickener according to claim 1, wherein the thickener is used in an amount of 0.5 to 5% by mass based on the added food or drink.

6. The highly dispersible edible instant thickener according to claim 5, wherein the thickener is added in an amount of 1 to 3% by weight per 100 ml of food or beverage.

7. The highly dispersible edible instant thickener according to claim 5, wherein said thickener has a particle size of 250 μm or less.

8. A method for preparing a highly dispersible edible instant thickener according to any of claims 1 to 7, said method comprising:

step 1, uniformly mixing powdered xanthan gum and part of dextrin to obtain mixture powder;

step 2, dissolving a lump formation inhibitor containing any one or more of glutamic acid, aspartic acid, glycine, erythritol and potassium chloride in water, and uniformly mixing with the rest dextrin to prepare an aqueous solution;

step 3, uniformly spraying the aqueous solution obtained in the step 2 on a mixture of xanthan gum and dextrin, and then drying the mixture sprayed with the aqueous solution;

and 4, granulating and sieving the dried mixture to obtain the high-dispersity edible instant thickening agent.

9. The method for preparing the highly dispersible edible instant thickener according to claim 8, wherein the dextrin added to the aqueous solution in the step 2 is 5-8% by mass of the total amount of the thickener raw material.

10. The method for preparing a highly dispersible edible instant thickener according to claim 8, wherein in step 4, the mixture powder is granulated by a fluidized bed and sieved by a 250 μm sieve.

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