CN101768615A - Preparation method of xanthan gum - Google Patents
Preparation method of xanthan gum Download PDFInfo
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- CN101768615A CN101768615A CN201010124821A CN201010124821A CN101768615A CN 101768615 A CN101768615 A CN 101768615A CN 201010124821 A CN201010124821 A CN 201010124821A CN 201010124821 A CN201010124821 A CN 201010124821A CN 101768615 A CN101768615 A CN 101768615A
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Abstract
The invention belongs to the technical field of xanthan gum production, in particular to a preparation method of the xanthan gum, which comprises the steps of fermentation and extracting fermentation liquor, wherein a seeding tank and a fermentation tank adopt formulas such as glucose, soy protein and the like; adding potassium chloride during the extraction of the fermentation liquor as an auxiliary reagent for extraction; and then carrying out alcohol precipitation, extracting a product. The xanthan gum product is suitable for the productions of fermented milk beverage and yoghourt and other high protein beverage, can not generate delamination phenomenon, and can produce in mass scale, and solves the problems such as unstable product, limited suitable field and the like in the prior art.
Description
Technical field
The invention belongs to technical field of production of xanthan gum, be specifically related to a kind of Preparation of Xanthan Gum method.
Background technology
Xanthan gum is ideal thickening material, suspension agent, emulsifying agent and a forming agent in the foodstuffs industry, the performance of xanthan gum has more superiority than existing foodstuff additive such as gelatin, CMC (carboxymethyl cellulose), marine algas under some severe condition, for example can be applied in milk preparation, nectar, beer, the frozen product, but because the demixing phenomenon of xanthan gum in the environment of high protein and low PH limited the application of xanthan gum in milky-drinks fermentation and sour milk and the production of other high protein beverages.
Be at present by in the production process by batch the screening way, select a spot of, be adapted at using in this milk drink product batch, sell as the product of this model.But the defective of this mode is that the workload of screening is big, can't large batch of targetedly production, and also screening product owing to handle through specific aim can not solve completely to stratified problem.Therefore, have product instability and suitable application area circumscribed shortcoming is arranged.
Summary of the invention
Purpose of the present invention is exactly to provide a kind of Preparation of Xanthan Gum method at the defective of above-mentioned existence, during this xanthan gum product is applicable to that milky-drinks fermentation and sour milk and other high protein beverages are produced, can not produce demixing phenomenon, and can produce in enormous quantities targetedly, the product instability and the suitable application area that have solved present existence have problems such as limitation.
Preparation of Xanthan Gum method of the present invention comprises fermentation step and broth extraction step, and is specific as follows:
(1) fermentation step:
The Xanthomonas campestris bacterial classification inoculation is gone into to carry out the I and II seed culture in the seeding tank, in temperature is 32 ± 2 ℃, under the condition of pH value 7.3-7.7, cultivated 16-18 hour, change in the fermentor tank in 1: 10 ratio then and cultivate 32 ± 2 ℃ of temperature, pH value 7.3-7.7, incubation time 60-70 hour, obtain fermented liquid;
(2) broth extraction step:
The Repone K of 0.5%-0.8% is joined in the above-mentioned fermented liquid, stirred 20-30 minute, join in the alcohol that concentration is 85-90% again, xanthan gum is precipitation to be separated out, and with whizzer separation, vacuum-drying, last crushing packing obtains product of the present invention then.
The culture medium prescription of described seeding tank is a following component by weight: glucose 0.8-1.0%, and soy peptone 0.5-0.6%, extractum carnis 0.1-0.3%, sodium-chlor 0.1-0.2%, surplus is a water.
The culture medium prescription of described fermentor tank is a following component by weight: sucrose 3.5-4.0%, and soy peptone 0.5-0.6%, citric acid 0.1-0.2%, surplus is a water.
In described fermentation step, the mode that adopts stream to add KOH or NaOH is regulated and control the PH of fermenting process, and its add-on is that standard is carried out stream and added with the PH that keeps fermented liquid 7.5 ± 0.2.
When xanthan gum product of the present invention is centrifugal, dry, can repeatedly use alcohol precipitation, be further purified product, the final vacuum drying of dewatering then, last crushing packing obtains product of the present invention.
Described Xanthomonas campestris bacterial classification is Xanthomonas campestris.
Beneficial effect of the present invention is: by arriving of preparation method of the present invention xanthan gum product, be adapted at using in the environment of high protein, low PH, thoroughly solved the demixing phenomenon in high protein, low PH environment, and can produce in enormous quantities targetedly; The enforcement of xanthan gum of the present invention relies on existing xanthan gum production line, and prescription, processing condition are changed, and final product structure and composition are changed; The mode that fermenting process adopts stream to add NaOH is regulated and control the PH of fermenting process, brings calcium salt in the product into minimizing, improves product quality; And in fermented liquid, adding Repone K as extracting auxiliary reagent, the quality product height that obtains is more conducive to the application in beverage.In a word, this xanthan gum product is applicable in the production of milky-drinks fermentation and sour milk and other high protein, the beverage that hangs down PH or other products, can not produce demixing phenomenon in the application process, better stability is arranged, and can produce in enormous quantities targetedly, solved problems such as the unstable and suitable application area limitation of the product of present existence.
To adopt this technology gained xanthan gum product and common xanthan gum, the simulation yoghurt production is tested, and the sour milk solution of testing is carried out centrifugal (4000 rev/mins), centrifugal 10 minutes.Observe the sour milk solution after centrifugal, the sour milk of the xanthan gum that the present invention makes solution state in centrifuge tube is even, and precipitation generates basically.The phenomenon of protein and water sepn has then appearred in the sour milk of using common xanthan gum in centrifuge tube.
Embodiment
For a better understanding of the present invention, be described in detail below by specific embodiment.
Embodiment 1
Ferment-seeded jar prescription (by weight): glucose 1.0%, soy peptone 0.5%, extractum carnis 0.3%, sodium-chlor 0.2%, surplus is a water;
Fermentor tank prescription (by weight): sucrose 4.0% soy peptone 0.5%, citric acid 0.2%, surplus is a water.
(1) fermentation step:
The Xanthomonas campestris bacterial classification inoculation is gone into to carry out the I and II seed culture in the seeding tank, is 32 ℃ in temperature, under the condition of pH value 7.4, cultivated 16 hours, and changed in the fermentor tank in the 1:10 ratio then and cultivate, 32 ℃ of temperature, pH value 7.3-7.7, incubation time 65 hours obtains fermented liquid; The mode that adopts stream to add NaOH is regulated and control the PH of fermenting process, and its add-on is that standard is carried out stream and added with the PH that keeps fermented liquid 7.5 ± 0.2;
(2) broth extraction step:
Repone K with 0.5% joins in the above-mentioned fermented liquid, stirs 20 minutes, joins concentration again and is in 87% the alcohol, and xanthan gum is precipitation to be separated out, then with whizzer separate, vacuum-drying, last crushing packing obtains product of the present invention.
Described Xanthomonas campestris bacterial classification is Xanthomonas campestris.
Embodiment 2
Ferment-seeded jar prescription (by weight): glucose 0.8%, soy peptone 0.6%, extractum carnis 0.2%, sodium-chlor 0.1%, surplus is a water;
Fermentor tank prescription (by weight): sucrose 3.5% soy peptone 0.6%, citric acid 0.1%, surplus is a water.
(1) fermentation step:
The Xanthomonas campestris bacterial classification inoculation is gone into to carry out the I and II seed culture in the seeding tank, is 34 ℃ in temperature, under the condition of pH value 7.6, cultivated 18 hours, and changed in the fermentor tank in 1: 10 ratio then and cultivate, 34 ℃ of temperature, pH value 7.3-7.7, incubation time 70 hours obtains fermented liquid; The mode that adopts stream to add KOH is regulated and control the PH of fermenting process, and its add-on is that standard is carried out stream and added with the PH that keeps fermented liquid 7.5 ± 0.2;
(2) broth extraction step:
Repone K with 0.7% joins in the above-mentioned fermented liquid, stirs 20 minutes, joins concentration again and is in 85% the alcohol, and xanthan gum is precipitation to be separated out, then with whizzer separate, vacuum-drying, last crushing packing obtains product of the present invention.
Described Xanthomonas campestris bacterial classification is Xanthomonas campestris.
Claims (4)
1. a Preparation of Xanthan Gum method comprises fermentation step and broth extraction step, and is specific as follows:
(1) fermentation step:
The Xanthomonas campestris bacterial classification inoculation is gone into to carry out the I and II seed culture in the seeding tank, in temperature is 32 ± 2 ℃, under the condition of pH value 7.3-7.7, cultivated 16-18 hour, change in the fermentor tank in 1: 10 ratio then and cultivate 32 ± 2 ℃ of temperature, pH value 7.3-7.7, incubation time 60-70 hour, obtain fermented liquid;
(2) broth extraction step:
The Repone K of 0.5%-0.8% is joined in the above-mentioned fermented liquid, stirred 20-30 minute, join in the alcohol that concentration is 85-90% again, xanthan gum is precipitation to be separated out, and with whizzer separation, vacuum-drying, last crushing packing obtains product of the present invention then.
2. Preparation of Xanthan Gum method according to claim 1 is characterized in that, the culture medium prescription of described seeding tank is a following component by weight: glucose 0.8-1.0%, soy peptone 0.5-0.6%, extractum carnis 0.1-0.3%, sodium-chlor 0.1-0.2%, surplus is a water.
3. Preparation of Xanthan Gum method according to claim 1 is characterized in that, the culture medium prescription of described fermentor tank is a following component by weight: sucrose 3.5-4.0%, and soy peptone 0.5-0.6%, citric acid 0.1-0.2%, surplus is a water.
4. Preparation of Xanthan Gum method according to claim 1 is characterized in that, in described fermentation step, the mode that adopts stream to add NAOH or KOH is regulated and control the PH of fermenting process.
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201010124821A CN101768615A (en) | 2010-02-11 | 2010-02-11 | Preparation method of xanthan gum |
| CN2010102367619A CN101993841B (en) | 2010-02-11 | 2010-07-27 | Xanthomonas sp.SN-58 and method for preparing xanthan gum by using xanthomonas sp.SN-58 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201010124821A CN101768615A (en) | 2010-02-11 | 2010-02-11 | Preparation method of xanthan gum |
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| CN101768615A true CN101768615A (en) | 2010-07-07 |
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| CN201010124821A Pending CN101768615A (en) | 2010-02-11 | 2010-02-11 | Preparation method of xanthan gum |
| CN2010102367619A Active CN101993841B (en) | 2010-02-11 | 2010-07-27 | Xanthomonas sp.SN-58 and method for preparing xanthan gum by using xanthomonas sp.SN-58 |
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| CN2010102367619A Active CN101993841B (en) | 2010-02-11 | 2010-07-27 | Xanthomonas sp.SN-58 and method for preparing xanthan gum by using xanthomonas sp.SN-58 |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102524394A (en) * | 2011-12-14 | 2012-07-04 | 淄博中轩生化有限公司 | Preparing process of xanthan gum applicable to acid dairy beverages |
| CN103432586A (en) * | 2013-08-24 | 2013-12-11 | 江苏神华药业有限公司 | Medicinal auxiliary material xanthan gum and preparation method thereof |
| CN106167744A (en) * | 2016-08-16 | 2016-11-30 | 梅庆波 | A kind of preparation method of plant antibacterial acaricide liquid detergent |
Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103773825A (en) * | 2013-12-09 | 2014-05-07 | 淄博中轩生化有限公司 | Xanthan gum fermentation process |
| CN104498565A (en) * | 2014-09-11 | 2015-04-08 | 北京化工大学 | Method for co-production of alpha-arbutin and xanthan gum by xanthomonas |
| CN110551787A (en) * | 2018-05-31 | 2019-12-10 | 卢松 | Process for optimizing fermentation of xanthan gum bacteria by using zymolytic protein |
| CN109929893A (en) * | 2019-04-12 | 2019-06-25 | 卢松 | The zymotechnique of low-cost high-quality xanthan gum |
| CN115093994B (en) * | 2022-06-15 | 2023-06-27 | 鄂尔多斯市中轩生化股份有限公司 | Xanthomonas campestris and application thereof |
| CN117286082B (en) * | 2023-11-24 | 2024-01-30 | 内蒙古工业大学 | Xanthomonas campestris and method for producing low-viscosity xanthan gum by fermentation |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2795423B1 (en) * | 1999-06-22 | 2003-04-25 | Rhodia Chimie Sa | NEW BACTERIAL STRAINS, ESPECIALLY OF XANTHOMONAS, IN PARTICULAR XANTHOMONAS CAMPESTRIS |
| CN101613726A (en) * | 2009-08-05 | 2009-12-30 | 河北鑫合生物化工有限公司 | Utilize microbial fermentation to prepare the method for transparent xanthan gum |
-
2010
- 2010-02-11 CN CN201010124821A patent/CN101768615A/en active Pending
- 2010-07-27 CN CN2010102367619A patent/CN101993841B/en active Active
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102524394A (en) * | 2011-12-14 | 2012-07-04 | 淄博中轩生化有限公司 | Preparing process of xanthan gum applicable to acid dairy beverages |
| CN102524394B (en) * | 2011-12-14 | 2013-09-25 | 淄博中轩生化有限公司 | Preparing process of xanthan gum applicable to acid dairy beverages |
| CN103432586A (en) * | 2013-08-24 | 2013-12-11 | 江苏神华药业有限公司 | Medicinal auxiliary material xanthan gum and preparation method thereof |
| CN103432586B (en) * | 2013-08-24 | 2014-12-10 | 江苏阜丰生物科技有限公司 | Medicinal auxiliary material xanthan gum and preparation method thereof |
| CN106167744A (en) * | 2016-08-16 | 2016-11-30 | 梅庆波 | A kind of preparation method of plant antibacterial acaricide liquid detergent |
Also Published As
| Publication number | Publication date |
|---|---|
| CN101993841B (en) | 2012-10-17 |
| CN101993841A (en) | 2011-03-30 |
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Open date: 20100707 |