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CN-122011428-A - Preparation method of double gel with optimized hardness and stability and double gel

CN122011428ACN 122011428 ACN122011428 ACN 122011428ACN-122011428-A

Abstract

The invention provides a preparation method of double gel with optimized hardness and stability and double gel, belonging to the field of food packaging, wherein the method comprises the steps of adding gelatin into deionized water, and fully stirring at 80-100 ℃ until the gelatin is completely dissolved to obtain hydrogel, wherein the mass of the gelatin is 10% of the mass of the hydrogel; adding edible beeswax into soybean oil, stirring at 80-100deg.C until it is completely dissolved to obtain oleogel, wherein edible beeswax is 10% of the mass of oleogel, respectively performing ultrasonic treatment for different time periods, mixing the hydrogel and oleogel, stirring until the oleogel and hydrogel are mixed uniformly, transferring the mixture into ice water, stirring the mixture in ice water until the two phases gel and gel are formed, and refrigerating the formed gel to obtain the final product double gel. The method remarkably improves the hardness and freeze thawing stability of the double gel.

Inventors

  • LI BIN
  • LV HAOYU
  • Ye yuelong
  • LI JIAWEI
  • HU ZHIGANG
  • MA MING
  • Wei Langlang
  • Fan Zhenghao
  • CAI YANG

Assignees

  • 武汉轻工大学

Dates

Publication Date
20260512
Application Date
20260325

Claims (8)

  1. 1. A method for preparing a dual gel with optimized hardness and stability, comprising: adding gelatin into deionized water, and fully stirring at 80-100 ℃ until the gelatin is completely dissolved to obtain hydrogel, wherein the mass of the gelatin is 10% of that of the hydrogel; Adding edible beeswax into soybean oil, and stirring at 80-100deg.C until completely dissolving to obtain oleogel, wherein the edible beeswax is 10% of the mass of oleogel; respectively carrying out ultrasonic treatment on the hydrogel and the oleogel for a corresponding time period, mixing the hydrogel and the oleogel, stirring until the oleogel and the hydrogel are uniformly mixed, and then transferring the mixture into ice water; and (3) continuously stirring the mixture in ice water until the two phases gel and gel are formed, and refrigerating the formed gel to obtain the finished product double gel.
  2. 2. The method of preparing a dual gel with optimized hardness and stability according to claim 1, wherein said mixing the hydrogel and the oleogel comprises: The hydrogel and the oleogel were mixed at a mass ratio of 4:6 at 80 ℃ to 100 ℃.
  3. 3. The method of preparing a dual gel with optimized hardness and stability according to claim 1, wherein the duration of the ultrasonic treatment of the hydrogel is comprised between 0 and 10 minutes, and the duration of the ultrasonic treatment of the oleogel is comprised between 0 and 10 minutes.
  4. 4. The method of preparing a dual gel with optimized hardness and stability according to claim 1, wherein the time period of the ultrasonic treatment of the hydrogel and the oil gel is 5 minutes.
  5. 5. The method for preparing dual gel with optimized hardness and stability according to claim 1, wherein the stirring until the oil gel and the hydrogel are uniformly mixed comprises stirring at a speed of 3000rpm/min for 1 minute.
  6. 6. The method for preparing a dual gel with optimized hardness and stability according to claim 1, wherein the stirring of the mixture in ice water is continued for 4 minutes at 3000 rpm/min.
  7. 7. The method for preparing a double gel with optimized hardness and stability according to claim 1, wherein the refrigerating the formed double gel comprises storing the formed gel at 4 ℃ for 24 hours.
  8. 8. A dual gel prepared according to the hardness and stability optimized dual gel preparation method of any one of claims 1 to 7.

Description

Preparation method of double gel with optimized hardness and stability and double gel Technical Field The invention relates to the field of food packaging, in particular to a preparation method of double gel with optimized hardness and stability and double gel. Background The improvement of the hardness and the stability of the double gel has important significance for the structural and functional optimization. The hardness enhancement can improve the supporting force, mechanical strength and heat resistance of the system, so that the texture and the taste are improved, and the system maintains a complete structure in a complex processing process. The stability is improved, so that the oil-water separation and network collapse can be prevented, and the uniformity and long-term stability of the system can be maintained. The synergistic optimization of the two not only prolongs the storage life of the double gel, but also enhances the embedding and controlled release capability of the double gel on active substances, and provides wider space for the application of the double gel in the fields of nutrition delivery, drug carriers, functional food development and the like. At present, the hardness of the double gel can be improved to a certain extent by adjusting the proportion of the hydrogel to the oleogel, but the content of the oleogel needs to be obviously increased, so that the proportion of grease is too high, and the low-fat characteristic of the double gel is weakened. Although the structure can be regulated by changing the type of the gel, the performance is improved only limited, and the balance among hardness, stability and sensory characteristics is difficult to achieve. Further increasing the amount of the gel can enhance the hardness and stability, but too high concentration is easy to generate peculiar smell or mask the original flavor, thereby affecting the application of the gel in low-fat foods. Disclosure of Invention Aiming at the problems existing in the prior art, the invention provides a preparation method of double gel with optimized hardness and stability and double gel. The invention provides a preparation method of double gel with optimized hardness and stability, which comprises the steps of adding gelatin into deionized water, fully stirring at 80-100 ℃ until the gelatin is completely dissolved to obtain hydrogel, wherein the mass of the gelatin is 10% of that of the hydrogel, adding edible beeswax into soybean oil, fully stirring at 80-100 ℃ until the gelatin is completely dissolved to obtain oleogel, wherein the edible beeswax is 10% of that of the oleogel, respectively carrying out ultrasonic treatment on the hydrogel and the oleogel for a corresponding time period, mixing the hydrogel and the oleogel, stirring until the oleogel and the hydrogel are uniformly mixed, transferring the mixture into ice water, continuously stirring the mixture in the ice water until the gelation of two phases and the formation of the gel are achieved, and refrigerating the formed gel to obtain the finished double gel. According to the preparation method of the double gel with optimized hardness and stability, the hydrogel and the oil gel are mixed, and the hydrogel and the oil gel are mixed according to the mass ratio of 4:6 at 80-100 ℃. According to the preparation method of the double gel with optimized hardness and stability, the ultrasonic treatment time of the hydrogel is 0 to 10 minutes, and the ultrasonic treatment time of the oil gel is 0 to 10 minutes. According to the preparation method of the double gel with optimized hardness and stability, provided by the invention, the ultrasonic treatment duration of the hydrogel and the oil gel is 5 minutes. According to the preparation method of the double gel with optimized hardness and stability, which is provided by the invention, the stirring is carried out until the oil gel and the hydrogel are uniformly mixed, and the stirring is carried out for 1 minute at the speed of 3000 rpm/min. According to the preparation method of the double gel with optimized hardness and stability, the mixture is continuously stirred in ice water, and the stirring is carried out for 4 minutes at 3000 rpm/min. According to the preparation method of the double gel with optimized hardness and stability, the formed double gel is refrigerated, and the formed double gel is stored for 24 hours at 4 ℃. The invention also provides a double gel prepared by the preparation method of the double gel with optimized hardness and stability. According to the preparation method of the double gel and the double gel with optimized hardness and stability, provided by the invention, the formation and the cracking of bubbles in liquid can be influenced by an ultrasonic pretreatment technology, so that crystals in the oil gel are increased, then the aggregation of the crystals is promoted, a three-dimensional network is more compact, and a microstructure is changed. The compact oil gel thr