Agar made from algae is a translucent, amorphous powder, sheet or particle.Processing and production are mainly distributed in ShandongLiaoningAll provinces in Guangdong have processing and production.Agar has several different shapes, such as thin strip, long strip, thin slice and small piece, and thin strip is the best.Foreign origin: Japan, KoreaNew Zealand, USA andRussia。Agar is insoluble in cold water and can absorb water 20 times its own volume.Soluble in boiling water,DiluentIt remains liquid at 42 ℃ (108 ℉), but forms a compact gel at 37 ℃.Agar iscell wallWith complexcarbohydrate, calcium andsulfate。
Agar properties
The most useful characteristic of agar is itsFreezing pointThe temperature difference between and melting point is very large.It will not start to melt until it is heated to 95 ℃ in water, and it will start to solidify when the temperature of the melted solution drops to 40 ℃, so it is preparedSolid mediumThe best coagulant of.The solid culture medium prepared with agar can be used for high temperature culture without melting, and when inoculated before solidification, it will notCulturedeath from scalding。Therefore, agar is the most widely used coagulant in the preparation of various biological culture media.The concentration of agar, usuallyLiquid medium1~1.5%.
Characteristics of high-quality agar
The body is dry, white and bright, clean and transparent, elastic and tough,fastnessStrong.
Characteristics of poor agar
It is yellow and darkOpaque, weak elasticity, hard and brittle, not tough.
Characteristics of pseudoagar
The appearance is white and lusterless, the impurity content is high, and the transparency is very poor (note: a large amount of insoluble substances in water can be found after the solution of 1% concentration is dissolved).If it is soaked in cold or warm water for about 30 minutes, it will soon absorb water, expand and recover, while real agar does not have this phenomenon.
AsGelling agentAgarose ofSulfate ester(Salt) is a nonionic polysaccharide that forms a gelMacromolecular chainβ - D-galactose residues linked alternately by 1,3 glycosidic bonds and 3,6-Internal ether-L-galactose residue[1-2]。Agar pectin is the non gel part with sulfate (salt), glucuronic acid andpyruvic acidThe complex polysaccharide of aldehyde is also the part that is tried to be removed in commercial extraction.Commercial agar generally contains 2%~7% sulfate (salt), 0%~3% pyruvic aldehyde and 1%~3% methyl ethyl.Agar in industry is white to yellowish in color, with colloid sense, no odor or slight characteristic odor. Agar is insoluble in cold water, soluble in boiling water, and slowly soluble in hot water.
The agar system uses high-quality natural cauliflowerGracilariaGracilariaLaver(porphyra) and other algae as raw materialsscientific methodRefinednatural polymerPolysaccharide substances.It contains many elements and hasClearing away heatIt has the function of appetizing and invigorating the spleen.
Agar has long been used as food and drug in the United StatesManagement regulationsProducts listed as generally recognized as safe and approved asfood additivesIncluded as a topic in food chemicalspharmacopoeiain
agar[1]byHydrophilicityColloid, divided into strip and powder, insoluble in cold water, soluble in hot water.Agar is of unique importance in industry. Even if the concentration of agar is as low as 1%, it can still form a fairly stable gel（Jelly）, Yesfood industry、chemical industry, Medicinescientific research institutionNecessary raw materials.
Physical and chemical properties:Water solubilitySOLUBLE IN HOT WATER
Function: It can be used as thickener, coagulant, suspending agent, emulsifier, stabilizer, fresh-keeping agentadhesiveAnd biologyculture medium。
Agar can also be used to refer to food:
elementLiu GuanOne of "The Second Uncle sent Wang Jixue to write and write that Ma Boyong should be sent to Beijing as an aide": "Before the battle, the tung wine was put into agar, and the green wine was hooked to the horse."
Suitable crowd
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It can be eaten by ordinary people, especially for obese patients, hypertensionHyperlipidemiaAnd people with constipation.
Cooking instruction
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Agar should not be mixed with acidic food, which will affect its effect.
Agar is insoluble in sugar solution. If agar is contained in food formula, sugar should be added to hot agar solution.Generally, the hot agar solution is cooled to below 40 ℃ to form gel, and will not dissolve into solution below 85 ℃.
Agar is used as suspending agent, and its concentration is 0.01~0.05%, which can make the particles suspend evenly.
Agar is used in beverage products. Its function is suspension force, so that the solids in the beverage can be suspended evenly without sinking.
It is characterized by suspension time andquality guarantee periodLong, which can not be replaced by other suspending agents.Good transparency, good fluidity and tasteSmoothNo odor.
The amount of agar used is about 2.5%White granulated sugarIsogenicFudgeIts transparency and taste are far better than other soft sweets.
Agar is used in solid foods to coagulate to form a colloid, which can be used as the main raw material to complex other auxiliary materials, such as sugar, granulated sugar, spices, etc.
Agar is used as suspending agent, and the reference dosage is 0.15~0.3%, which can make the particles suspend evenly without sedimentation and stratification.
Agar was used as an auxiliary clarifier to accelerate and improve clarification.
Storage method:
agar[2]It should be placed in a dry place, and the storage life of agar can be increased if the temperature is kept between 18~25 ℃, for example, for a long timeStorage temperatureExcessive will lead togel strength Reduction of.Agar should not be stored together with things with strong smell.
matters needing attention:Keep away from moisture and store in a dry and ventilated place.
4. Pour the boiled juice into the container quickly, cool it and put it into the refrigerator to chill.
effect:
Myrica rubraContains a variety ofOrganic acid，vitamin CIs also very rich, which can not only directly participate in the metabolism and oxidation of sugar in the body, but also
Original process, enhancedblood capillaryIt can also reduce blood fat and preventcancer cellEfficacy generated in the body.Red bayberryFruit acidIt can not only stimulate the appetite and produce fluid, digest food and relieve summer heat, but also prevent the sugar from transforming into fat in the body, helping to lose weight.
Fruit jelly
Raw materials:Papaya、Grape、peachSeeds (or other fruits), dried roses, rock sugar, honey
Practice:
1. Use hot water toroseThe flower buds need not too much water to soak
2. Dice the fruit
3. Soak the agar in warm water for 5 minutes, then carry it dry and put it into a boiling water pot to boil until the agar completely melts, and then filter out the impurities (use a smallSieveOr net)
4. Put the agar slurry with impurities filtered intorose water , honey and rock sugar continue to boil on the fire for a while in order to melt the honey and rock sugar
5. Put diced fruit into the productionPudding(Note: if it is a kind of container in a row of bowls used at home, the bottom of the bowl should be pavedFresh keeping film, so that it can be easily buckled out)
6. Pour the agar solution into the container containing fruits
7. Air cooling
8. Air coolingBackIn the refrigerator (put it in the refrigerator when it is hot, which is bad for the refrigerator)
9. Okay~~~
Bean Paste Cold Cake
Material Science:
500ml water
A dishRed bean paste(Those who like sweet food can add more according to their own taste.)
15g agar (not too much, or the taste will be bad.)
2. Bring to a boil, pour in red bean paste, stir, and melt.
3. Pour in agar and dissolve.
4. Cease fire, pour in dates and mix well.(If other fruits are put in, the taste will be richer.)
5. Cool slightly, put the soup into a paper cup and put it in the refrigerator for 20 minutes.
6. When you want to eat, take out the paper cup, buckle it upside down on the plate, and cut it into small pieces for eating.
Pumpkin Cold Cake
Ingredients: agar, sugar, pumpkin
1. Soak agar in cold water until it turns white
2. Pour out the water soaked in agar, add the water that has just gone through the agar, and steam it in a pot
3. When steaming agar, we will deal with pumpkin.Peel and seed pumpkin, and use calcium to form filaments.It can also be cut into pieces,Shredded pumpkinIt is easier to be cooked and mashed when cooking
4. Put the shredded pumpkin into the pot
5. Add clean water. The volume ratio of water to pumpkin shreds is 1.5:1Pumpkin puree, suitable for makingcurd
6. Open the fire and boil the water
7. Skim the foam on the surface with a spoon to makePumpkin Cold CakeMore crystal clear
8. After the pumpkin shreds are softened in the high fire, turn to the low fire, and roll the pumpkin shreds with a spoon while boiling to make them becomePumpkin paste
9. When the water content is reduced by half, the pumpkin paste becomes thick, and then the fire can be turned off
10. Because the pumpkin mud rolled with a spoon is not delicate enough, we useStrainerFilter it again;When filtering, press the pumpkin paste with a small spoon to make the pumpkin paste penetrate the filter screen to form a delicate pumpkin paste
11. At this time, take out the evaporated agar in the form of viscous liquid, and then evaporate it
12. Add white sugar while it is hot. The amount of white sugar can be added according to your taste
13. Put agar into pumpkin puree
14. Use a spoon to mix the pumpkin paste evenly
15. Pour pumpkin mud into molds and square containers.Refrigerate until it is shaped, usually about 2 hours
Main purpose
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Agar has a very useful and unique property in the application of food industry.
Features:Coagulability, stability, can form with some substancescomplex compoundIsophysicschemical property, can be used as thickener, coagulantSuspending agent、Emulsifier, preservatives and stabilizers.It is widely used in manufacturing granular orange and various drinks, jellies, ice cream, cakes, soft sweets, cans, meat products, eight treasure porridge, white fungus and bird's nest, soup food, cold food, etc.
Agar can be used as culture mediumointmentBase and other uses.
At the same timeBiological experimentIn the process of making microbial culture medium, agar can be added as coagulant toLiquid mediumConvert to solid medium orSemi solid medium。(Compared with the liquid medium, the solid medium with agar has the advantages of simple operation, easy ventilation and easy observation.)
Residents in Nanyang have been eating eucheuma boiled into jelly since ancient times (known ascarrageenan）, withMalayThis freezing is called
Agar agar or agar later became the universal language of agar.
Agar, also called agar, is also called "frozen powder" in the market“Bean jelly”Etc.Ji Minghou，Zeng ChengkuiRecommendation of et al. (1952)
Agar is represented by "agar" to commemorate China's earliestHainan IslandEucheumaBoilingJelly for food;And talk about allseaweed polysaccharide They all use a glue as the suffix to replace the confused words such as "fat" and "powder".The name "agar" was adopted by the Chinese Pharmacopoeia in 1977.
useEucheuma、CauliflowerAgar made of extract is an importantVegetable gum, colorless,UnfixedShape, but solid, soluble in hot water.Agar can be used to make cold food and microbial culture medium.Agar is usually called cauliflower or potato starch, also called cauliflower, but it is different from another kind that also grows on rocks and broken corals near the coastalgaeFood sticks.The latter is also callededible seaweedOr Eucheuma gelatinosa, which also contains agar, polysaccharide and mucus, and is often boiled intoJellyTake it as food, or use boiled waterScald blisterAfter that, add some ginger and vinegar to mix with food, which can also be added into the formulaWater fryingTake care ofbronchitis、pneumonia、Phlegmatic nodule、enteritisIt has the effect of reducing blood fat.
Agar can absorb water in the intestineContentsIt expands, increases the amount of stool, stimulates the intestinal wall, and helps to improve constipation.So people who are often constipated can eat some cauliflower properly.Agar is rich in minerals and vitamins, including alginic acidsaltThe substance has the function of reducing blood pressure, and the starch sulfate has the function of reducing blood pressurehypertension、HyperlipidemiaIt has a certain preventive effect.It can clear the lung and remove phlegm, heat and dampness,Nourishing Yin and Reducing Fire，Cooling blood to stop bleeding。
Storage and transportation conditions
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Food grade plastic bag jacketKraft paper bagOr wooden barrelSealed packaging。Store in a cool and dry place.Pay attention to damp proof.[3]
