The Gel Characteristic Research Of Curdlan On The Condition Of Microwave

Curdlan is a new type of bacterial polysaccharide, curdlan has great development andapplication prospect because of its unique gel properties and strong bioactivities. Compared withthe developed countries, curdlan’s production, research and application are in big difference in ourcountry. Therefore, the nature’s thorough research of curdlan, development the potential of thecurdlan and its derivatives in medicine, functional food, should become a notable problem incurdlan ‘s study.Based on the curdlan as raw materials, microwave heating for condition, to determine theformula of the jelly. Study the effects of the microwave conditions for gel’s structurecharacteristics and the influence of microwave conditions on the internal structure of the gel. Themain conclusions of this study are as follows:Research had determine the microwave process conditions of the ginger and jujube jelly: thecurdlan content was3.10%, the proportion of the ginger and jujube was21:100, microwave powerwas600w, microwave time was27s. On this condition developed jelly organization uniform,elasticity, taste exquisite, smooth and rich in distinctive flavor of ginger and jujube jelly. Theprocess research of the ginger and jujube, provides certain theoretical and technical basis toindustrialized producing ginger and jujube jelly use microwave, but also provide a kind of newmethod for ginger and jujube jelly.Along with the microwave power and microwave time increases can make gel waterretentivity, consistency, cohesiveness and viscosity index increased at first, then decreased;Microwave temperature on gel mass structural characteristics of the influence is dereased at firstthen increased; With the pH and the increasing of the concentration of curdlan, can improve thequality and structure characteristics of the gel.The influence of microwave power and microwave time to gel dynamic mechanics was firstincreases, then decreases; Along with the rise of microwave temperature, gel storage modulusdecrease gradually; Along with the increase of the curdlan content the gel storage modulusincrease gradually; When pH was4the gel storage modulus minimum, with the pH value increasestorage modulus increase gradually, but the difference is very small.Through the analysis of the different microwave heating and water bath heating to theinfluence of the gel structure, it was concluded that microwave heating gel structure was compact,uniform and less aperture than water bath heating. Microwave power to gel structure changeaffects is very big, in the low power the gel structure was most uniform, the surface was level off,and the characteristics was the same as the findings before. With the increase of the microwavepower, gel structure became more campact, the surface was gradually tend to not flat, so the gelmass structure characteristics and storage modulus were increased.Long time with microwave heating changed gel structure makes gel surface and internalstructure is different, the surface structure campact smooth, no obvious gap,internal structure isrelatively loose,there are a lot of big aperture,so with microwave time increase,gel waterretentivity, viscosity, coherence and viscosity index and mass structure characterisitics reduced inthe later.