CN104719696A - Novel natural food thickening agent - Google Patents

Abstract

A new type of natural food thickener, which is prepared by extracting chia seeds with water; or degreasing and pulverizing chia seeds and then extracting them with water, or extracting The solution is further concentrated or dried. The thickener obtained by direct water extraction of chia seeds, contains cellulose and hemicellulose, etc., because it does not contain protein and starch, which helps to maintain the regular peristalsis of the intestinal system and can last for a long time Human satiety and the effect of controlling blood sugar; the thickener prepared by extracting defatted chia seed powder with water has high nutritional value.

Description

A new type of natural food thickener

technical field

The invention belongs to the development and application technology of new plant resources, and relates to a food thickener, in particular to a novel food thickener.

Background technique

So far, there are more than 40 kinds of thickeners used in the food industry in the world, which can be roughly divided into four categories according to their sources. That is, thickeners made from plant exudates, thickeners made from plant seeds and seaweeds, thickeners made from animal raw materials, and semi-synthetic thickeners based on natural substances. in:

The function of the enhancer prepared from the exudate of the damaged plant epidermis is beyond the reach of artificially synthesized products. Its component is a polysaccharide derivative condensed by glucose and other monosaccharides. In their polyhydroxy molecular chains, a certain number of oxidized groups that have a certain influence on their properties are interspersed. These oxidized groups, in many cases, hydroxyl A large proportion. These hydroxyl groups often exist in the form of calcium, magnesium or potassium salts, not in the form of free hydroxyl groups. Gum Arabic and karaya gum belong to this type of thickener.

Thickeners made from terrestrial and marine plants and their seeds, in many cases containing water-soluble polysaccharides similar to the plant's irritated exudates. They are produced through a careful and specialized process, including seed selection, planting layout, seed collection and handling, all with a scientific method. Like animal and plant exudates, most of these thickeners are salts of polysaccharide acids with complex molecular structures. Commonly used thickeners of this type include guar gum, carrageenan, and alginate.

Extracted from animal skin, bone, tendon, milk, etc., its main component is protein, and the varieties include gelatin, casein, etc.

Semi-synthetic thickeners can be divided into two categories according to their processing technology: one is made of cellulose and starch as raw materials, under the action of chemical raw materials such as acid, alkali and salt, through hydrolysis, combination, purification and other processes. The representative varieties are sodium carboxymethyl cellulose, modified starch, propylene glycol alginate, etc. The second is another widely used food thickener, such as xanthan gum, produced when fungi or bacteria (especially the enzymes produced by them) interact with starchy substances. It decomposes almost all starch into monosaccharides, and then these monosaccharides undergo polycondensation reactions and then condense into new molecules.

Some thickeners are dextrin, modified starch, etc. produced by starch hydrolysis, and some are high molecular weight proteins. They are non-toxic and harmless, but they have the risk of raising blood sugar and gout for consumers.

With the improvement of people's living standards, consumers have higher and higher requirements for food quality, appearance, and flavor. Thickeners, as a commonly used food additive to improve food characteristics, have a very good momentum of development, and There is also huge room for growth. The safe, healthy, low-cost and high-quality new food thickeners developed by using high-tech will have broad market prospects.

Chia is a well-known ancient cultivated seed that was considered a highly prized staple food by the ancient Aztecs and Mayans. Journal of the European Food Safety Authority (2005, 278, 1-2) describes the food safety of chia seeds and ground seeds as a novel food ingredient for bread. Chia seeds have certain effects on the prevention of cardiovascular disease and the treatment of diabetes. However, there is no report on the use of chia seeds to make thickeners.

Contents of the invention

The technical problem to be solved by the present invention is to provide a new type of natural food thickener made from chia seeds for the above-mentioned deficiencies in the prior art.

In order to solve the above-mentioned technical problems, the technical solution adopted in the present invention is: a novel natural food thickener, and the thickener is a water extract of Chia seeds.

The above-mentioned water extract of Chia seeds is made by cleaning and sterilizing Chia seeds, soaking them in water at 5-40°C for 2-24 hours, fully stirring during the soaking process, and stirring is conducive to faster gelation. Formation, after gel formation, was filtered. Wherein, the added weight of water is 10-30 times of that of chia seeds, and the stirring is performed by a mixer with a rotating speed of 1000-4000 rpm. Water can be added for secondary extraction as needed. The thickener does not contain protein and starch, and its main components are cellulose and hemicellulose, etc., and has the effect of controlling blood sugar. Therefore, it is suitable for a wider range of people, and is especially suitable for diabetics.

The water extract of Chia seeds can also be prepared by cleaning, degreasing, crushing and sterilizing the Chia seeds, then soaking the sterilized seed powder in water at 5-35°C for 2-24 hours, the soaking process Thoroughly stir in the medium to facilitate the rapid formation of the gel, and filter after the gel is formed. Wherein, the added weight of water is 10-30 times of that of the chia seed powder, and the stirring is performed by a mixer with a rotating speed of 1000-4000 rpm. The thickener prepared by the method has a high yield, and the main components include protein, a small amount of fatty acid and various mineral elements such as calcium, potassium, magnesium and phosphorus, etc., and have high nutritional value.

The above water extract of chia seeds is a stable colorless sterile gel, and the viscosity of the gel is suitable for human consumption without additional additives and other chemical solvents.

The cleaning, degreasing and sterilization mentioned above are all carried out according to existing conventional techniques.

Since chia seeds have two different colors, chia seed powder becomes gelatinous after soaking, and milky white or light yellow after gel filtration. When in use, if there is a requirement for the color of the thickener, a decolorizer can be used for conventional decolorization treatment to increase the application range of the thickener.

Except that the thickener of the present invention is the water extract of Chia seeds, the water extract of Chia seeds can be further concentrated in vacuum to form a concentrated thickener, or the water extract of Chia seeds can be The aqueous extract is further dried into a dry powder thickener to add to the composition as a dry beverage premix.

In the above-mentioned Chia seed water extract and concentrated thickener, one or more conventional food acidifiers can be added to make the pH value between 3-6.5, or at least one lipophilic or hydrophilic acidifier can be added. Adding non-toxic substances, or adding conventional food preservatives (such as sodium benzoate), helps to maintain the thickener form and extend the shelf life.

The thickener of the present invention can also be that chia seeds or defatted chia seed powder are directly added to beverage ingredients or flavored water at 5-40°C, and the water content in the beverage ingredients and seasoned water is equal to that of chia 10-30 times of the weight of the grass seeds, soaked for 2-24 hours, fully stirred, pasteurized, and finally prepared a stable aseptic flavor food thickener to increase the taste and taste of the thickener.

The thickener of the invention adopts low-temperature leaching, which can not only reduce the leaching cost, but also ensure that the polyunsaturated fatty acids contained in the separated seeds after leaching will not be denatured. This thickener is extracted directly from chia seeds with water. Since it does not contain protein, it contains cellulose and hemicellulose, etc., which helps to maintain the regular peristalsis of the intestinal system and can last for a long time. People's satiety; the water extract obtained by degreasing and pulverizing chia seeds has high nutritional value.

Detailed ways

Below in conjunction with embodiment the present invention is described in further detail.

Example 1

After cleaning and sterilizing the chia seeds, add water 10 times the weight of the chia seeds at 5°C and soak for 24 hours. During the soaking process, fully stir at 4000 rpm. After the gel is formed , filtered, and the resulting extract is the thickener.

Example 2

After cleaning and sterilizing the chia seeds, add water 30 times the weight of the chia seeds at 40°C and soak for 2 hours. During the soaking process, fully stir at 1000 rpm. After the gel is formed , filtered, and the resulting extract is the thickener.

Example 3

After cleaning and sterilizing the chia seeds, add water 20 times the weight of the chia seeds at 20°C and soak for 16 hours. During the soaking process, fully stir at 3000 rpm. After the gel is formed , filtered, and the resulting extract is the thickener.

Example 4

Degrease the cleaned Chia seeds, crush them, and sterilize them, add water 10 times the weight of Chia seeds powder at 5°C and soak for 24 hours. After stirring, after the gel is formed, filter to improve the taste of the thickener, and the obtained extract is the thickener.

Example 5

Degrease the cleaned Chia seeds, crush them, and sterilize them, add water 30 times the weight of Chia seeds powder and soak them for 2 hours at 35°C, and fully carry out the soaking process at 2000 rpm. After stirring, after the gel is formed, filter to improve the taste of the thickener, and the obtained extract is the thickener.

Example 6

Degrease the cleaned Chia seeds, crush them, and sterilize them, add water 20 times the weight of Chia seeds powder at 20°C and soak for 16 hours. After stirring, after the gel is formed, filter to improve the taste of the thickener, and the obtained extract is the thickener.

Example 7

 Use the extract solution obtained in Example 1 or 2 or 3 at 20-40°C and -0.098MPa in a low-temperature vacuum concentrator to obtain a concentrated thickener.

Example 8

Use the extract solution or the concentrated thickener obtained in Example 4 or 5 or 6 or 7 to use a low-temperature liquid dryer under the condition of not exceeding 40° C. to obtain a dry powder thickener.

Claims (7)

1. A novel natural food thickener, characterized in that, the thickener is Chia seed water extract. 2. a kind of novel natural food thickener as claimed in claim 1, is characterized in that, described chia seed aqueous extract is after chia seed is cleaned and sterilized, in 5- Soak in water at 40°C for 2-24 hours, fully stir, and filter to prepare; wherein, the weight of water added is 10-30 times that of Chia seeds. 3. a kind of novel natural food thickener as claimed in claim 2, is characterized in that, described stirring speed is 1000-4000 rev/min. 4. a kind of novel natural food thickener as claimed in claim 1, is characterized in that, described chia seed water extract is that chia seed is cleaned, degreased, pulverized, sterilized Finally, add water at 5-35 DEG C and soak for 2-24 hours, fully stir, and filter to prepare; wherein, the added weight of water is 10-30 times that of chia seed powder. 5. A kind of novel natural food thickener as claimed in claim 4, is characterized in that, described stirring speed is 1000-4000 rev/min. 6. a kind of novel natural food thickening agent as described in any one in claim 1-5, it is characterized in that, described thickening agent is that the water extraction solution of Chia sage seed is further vacuum-concentrated into Concentrated thickener. 7. A kind of novel natural food thickening agent as described in any one in claim 1-5, it is characterized in that, described thickening agent is the dry product obtained by further drying of Chia seed water extract. Powder thickener.