Laboratory preparation of solid culture medium agar can be eaten.
Agar is a polysaccharide extracted from seaweed and is one of the most widely used seaweed gums in the world. It has a wide range of applications in the food industry, pharmaceutical industry, daily chemical industry, bioengineering and many other aspects, agar used in food can significantly change the quality of food, improve the grade of food. The price is very high. Its characteristics: coagulation, stability, and some substances can form complexes and other physical and chemical properties, can be used as a thickener, coagulant, suspending agent, emulsifier, preservative and stabilizer. Widely used in the manufacture of granular orange and a variety of beverages, jellies, ice cream, pastries, soft candy, canned goods, meat products, porridge, silver ear bird's nest, soup food, cold food and so on. Agar in the chemical industry, medical research, can be used as culture medium, ointment base and other uses.
Agar is a gelatin product made from the algae Gelidium and Gracilaria, and is most commonly used as a solidifying agent for microbial culture media, and is also used in canned meat, fish and poultry, and in cosmetics, pharmaceuticals and dental care. It is used as a clarifying agent in the brewing and wine industries, as a thickening agent in the production of ice cream, pastries and salad dressings, and as a lubricant in metal drawing.
Food applications:
I. Fruit orange drink - agar as a suspending agent, the use of its concentration of 0.01-0.05%, can make the particles suspended uniformly.
Agar is used in beverage products, its role is the suspension force, so that the drink in the solid suspension of uniform, not sinking.
It is characterized by long suspension time and shelf life, and it is also irreplaceable by other suspending agents. It has good transparency, good fluidity and smooth taste without odor.
Two, fruit juice soft candy - the use of agar is about 2.5%, and glucose liquid, sugar and other soft candy, its transparency and taste is far better than other soft candy.
Agar is used in solid food, its role is to solidify the formation of colloids, as the main raw material and complex other auxiliary materials, such as sugar, sugar, spices and so on.
Three, canned meat, meat products - with 0.2-0.5% agar can be formed for the effective bonding of minced meat gel.
Four, eight-treasure porridge, silver ear bird's nest, soup food - with 0.3-0.5% agar as a thickener, stabilizer.
Fifth, cold food - first wash the agar, let it expand with boiling water, fish up and add seasoning ingredients can be eaten.
Six, frozen gel pudding, sour angle cake - 0.1-0.3% agar and refined galactomannan, can be made transparent strong elastic gel.
Seven, jelly - agar as a suspending agent, the reference dosage of 0.15-0.3%, can make the particles suspended uniformly, no precipitation, no delamination.
Suitable for people: general consumption, especially suitable for obese patients, hypertension, hyperlipidemia and constipation.
Storage method: agar should be placed in a dry place, the temperature is maintained between 18-25 ℃ can increase the agar stock life, such as long storage temperature is excessive, will lead to a reduction in the gel strength. Agar should not be stored with things that have strong odor.