GUANGDONG HIZENSE SEAWEED BIOLOGICAL TECHNOLOGY CO. ,LTD.
(formerly known as CHENGHAI AGAR FACTORY OF SHANTOU CITY)
Add：West of Xinmei Road, Xi'nan Town, Chenghai District, Shantou City, Guangdong
Agar food processing
Agar has gelation and gel stability and is often used as an extender, thickener, emulsifier, gelling agent, stabilizer, excipient, suspending agent, and moisture retaining agent in the food industry. . Agar is widely used in the manufacture of granular beverages, rice wine drinks, fruit drinks, crystal jelly, lamb, luncheon meat, ham, jelly pudding, ice cream, silk cake, rice pudding, salad and so on. Agar is used in the chemical industry for toothpaste, shampoo, facial cleanser, cosmetics, solid fresheners, etc. Agar in the chemical industry, medical research, can be used as a medium, ointment base and other uses.
As a gelling agent, it is mainly used to make soft candy. According to the gelling ability of agar, the amount of agar in the soft candy is generally 1% to 2.5%, the carbohydrate is mainly sucrose, and the starch syrup is supplemented, and the ratio is about 3:2. The soft candy made from agar has better transparency, quality and mouthfeel than other soft candy. Although agar as a traditional gel material has been used for a long time in confectionery production, practice has shown that its taste characteristics are relatively simple, and it is often added with gelatin, modified starch juice, puree or melon, which contributes to the composition of the candy. The diversity is beneficial to the improvement of flavor and taste. The pumpkin jelly prepared by Gu Yong et al. has a ratio of 200 g of sucrose, 15 g of agar, 250 g of pumpkin, and 0.3 g of citric acid. The products produced are sweet and sour, golden in color, delicate in chewing, and have good elasticity and toughness.
Canned poultry and meat
As a gelling agent and an excipient, it can be formed into a gel that effectively binds the ground meat, eliminating the occurrence of friability of the food tissue in the can. The amount is from 0.2% to 2.0% of the broth in the can. In the eight-treasure porridge, white fungus bird's nest, canned food, 0.3%-0.5% agar as a thickener and stabilizer can improve the taste and make the other additives evenly dispersed to prevent precipitation and delamination.
As a suspending agent, the solids in the beverage are suspended evenly without sinking. Its suspension time and long shelf life are irreplaceable by other suspending agents. Product transparency, fluidity, smooth and no smell. The agar has an excellent suspension effect in the fruit drink, and the fruit is suspended evenly when the concentration is 0.001%-0.005%.
Agar can be used as a stabilizer and a gelling agent to suspend the particles evenly, without precipitation or delamination. According to the gelling ability of agar, the general dosage is 0.15%-0.3%.
Cold food and drink
Agar is used in cold foods and beverages, such as popsicles, ice cream and other frozen products, to reduce ice crystals, improve resistance to heat and melting, and make products more refreshing. In the production of ice cream, agar can improve the tissue state of ice cream, improve the viscosity and expansion rate of ice cream, prevent the precipitation of ice crystals, and make the structure of the product fine and smooth, and its use amount is about 0.3%. Agar, which is combined with locust bean gum and gelatin, plays an extremely excellent role in enriching the texture of cold foods and improving the stability of flavor, and prevents syneresis and surface crust. The optimum concentration as a stabilizer is 0.12% for agar, 0.07% for locust bean gum, and 0.2% for gelatin.
As a filler, a leavening agent and a water retention agent, agar can be widely used in various baked foods. For example, in the bakery production plant, agar is used for cookies, creamy shells, pies, pastries, meringues, and meringues. Agar can also be used as a filler and a leavening agent instead of starch to make cereal paste, starch-free bread and post-dinner snacks. In baked goods, the amount of agar used is generally from 0.1% to 1.0%.
Agar can effectively reduce the slurability, stability and emulsifying properties of dairy products, and is widely used in dairy products. Adding agar to French soft cheese, creamy milk cake, and fermented milk products has good stability and toughness, and also helps to improve the consistency and slicing of cheese. The amount of agar in the dairy product is generally 0.05%-0.85%, and the effect is better combined with the mannose gum and the xanthan gum.
Agar can act as a stabilizer for sugar coatings and also prevents adhesion of food to packaging. The content of agar in the sugar-coated food is usually from 0.2% to 0.5%. Based on the amount of sugar required, when the concentration of agar is 0.5%-1.0%, it can be used as a stabilizer for the transparent biscuit of the oil cake, thereby improving the viscosity of the transparent coating and the adhesion on the surface of the cake, prompting the gel to coagulate more rapidly. Increase flexibility to reduce surface defects and cracks. In applications, agar is often used in combination with other vegetable gums such as guar gum and locust bean gum.
Agar can effectively maintain the flavor of the product. Agar is used to fill sausages, smoked or simmered meat products, which can clearly protect their colloids from loss of flavor. Therefore, the cooked ham can also be poured with a solution containing agar and ascorbic acid. After packaging, the agar-treated meat products retain their original flavor more than untreated and meat products treated with ascorbic acid alone.
Agar is used as a clarifying agent for beer, soy sauce and vinegar in the brewing industry to speed up and improve product clarification. Agar has its unique physicochemical properties, such as high melting point and mildew resistance, as a substitute for gelatin, and it is used in various aspects instead of gelatin.