Research Of Preparation And Physical Properties Of Inulin Gel

Inulin is a kind of polysaccharides. The differences in molecular weight detection account for the distinctly different functional and technological attributes. Inulin in certain conditions can form a gel, has the similar fat satiny sensory perceptions, and can be used for fat replacers. Reports say that not all kinds of inulin can form a gel. The study found that the average molecular weight, concentration and processing temperature there are related. In this paper ethanol was used to classified the inulin according to the molecular weight, and got inulin gel prepared in different conditions (molecular weight, temperature, concentration). The factors affecting gel formation was researched in this paper. The gel formation conditions have influence on characterization of gel of inulin. The influence of concentration and temperature on the hardness, springiness and gumminess were discussed in this paper. Gel of inulin can add into ice cream as fat replacer. The influence on ice cream quality is discussed. The results as follows:The process classification method was used to classify the sold inulin into9grade. Every degree of inulin’s average molecular weight was measured. Get inulin gel prepared by heat-cool method. Only No.1-6inulin in certain conditions can form a gel, namely inulin with average molecular weight less than1247cannot form a gel. The higher the concentration of inulin is the easier for it to form a gel. In the low concentration, induced by50℃-70℃,it is easier for the inulin solution form a gel. Temperature too low or too high to gel form has negative influence. May result in low concentration inulin solution can’t form a gel.The Texture profile analysis(TPA) method was used to study the influence on texture of inulin gcl and the stability of gel of the molcular weight,the induce temperatine and the concentration. The hardness increased with the increase of induced temperature and the concentration. The temperature had a obvious influence. Every10℃temperature increased, the hardness had a twofold increase. The stringiness increased with the increase of the inulin concentration. When temperature increased, the stringiness up first and down after, the peak value turned out at70℃. The influence of and influence of hardness was similar. After inulin gel prepared, the texture didn’t change a lot in7days. A week later the hardness and the adhesiveness had obvious increase. But the stringiness had no obvious change. It may because of the loss of water.Inulin gel can be used as fat replacer. Added it into ice cream to replace a part of butter, and discussed the influence on ice cream quality. The result showed that:with the replace rate grow, the expansion ratio reduced, and the melting rate increased. But they did not change significantly when replacement rate less than40%. When the replacement rate was above60%, the quality was influenced badly. That by sensory, the highest replacement rate people can accept was60%.