CN102219937A - Production process of food grade dispersive type xanthan gum - Google Patents
Production process of food grade dispersive type xanthan gum Download PDFInfo
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- CN102219937A CN102219937A CN2010101471704A CN201010147170A CN102219937A CN 102219937 A CN102219937 A CN 102219937A CN 2010101471704 A CN2010101471704 A CN 2010101471704A CN 201010147170 A CN201010147170 A CN 201010147170A CN 102219937 A CN102219937 A CN 102219937A
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- xanthan gum
- mixing kettle
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- sprinkling
- mixing
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Abstract
The invention discloses a production process of good grade dispersive type xanthan gum, comprising the following steps: a dust-cleaning apparatus is additionally arranged, an atomization shower nozzle is additionally arranged at top of a mixing kettle, food grade emulsifying agents are sprayed, and the mixture is stirred and mixed uniformly to carry out screening and packaging. In the production method of the xanthan gum, the dispersibility of the xanthan gum is enhanced, the dust is reduced, and the working environment of workers is improved, thereby having better environment benefit and economic benefit; the obtained xanthan gum is dissolved rapidly, has good dispersibility, is hard to form caking in water, and has very good application effect in beverage foods such as orange tang and the like.
Description
Technical field
The present invention relates to a kind of xanthan gum production technique, be specifically related to a kind of food grade decentralized xanthan gum production technique.
Background technology
Xanthan gum is ideal thickening material, suspension agent, emulsifying agent and a forming agent in the foodstuffs industry, and the performance of xanthan gum is than gelatin, CMC(carboxymethyl cellulose under some severe condition), existing foodstuff additive such as marine alga have more superiority.Be applied to improve in the milk preparation (as cheese, fruit and milk drink, ice-creams, sour milk etc.) quality, increase stability, be easy to effects such as fragrance discharges, delicate mouthfeel is salubrious.Be used for nectar, have excellent compatibility with other additives, can effectively suspend pulp and release local flavor keep liquid evenly not stratified.Add in the beer, product bubble effect is splendid.In frozen product, repeatedly behind the freeze-thaw, still have good stability energy and water retention property, reduce freezing crystalline substance, make the food mouthfeel smooth.Point out in " technical report of transparent xanthan gum " according to the Chinese science and technology research centre that promotes development: only 5 of food service industry flagship products and cake, food flavor(ing)s etc., if the addition of xanthan gum is on average by 0.05%, just need xanthan gum 4000t/a, even if wherein have only 1/2 to add, 2000t/a is also arranged, add the needs of beer and milk preparation, quantity is very considerable.
The food grade xanthan gum mostly is to adopt conventional production methods at present, but adopt xanthan gum that this method produces because dust work under bad environment in addition too much in process of production, thereby cause the dispersed solvability of product relatively poor, easily conglomeration becomes piece in water, is not suitable for to be applied in the food-drink such as fruit treasure.
Summary of the invention
The objective of the invention is to overcome above-mentioned technical defective, a kind of good dispersity, the fast food grade xanthan gum production technique of product dissolution rate are provided.
A kind of food grade decentralized xanthan gum production technique is characterized in that its processing step is as follows:
(1) at first traditional xanthan gum work in-process crushing packing line is transformed, installed additional dust removal installation, product is carried out dust removal process, the control product granularity is in 60 orders～320 purpose scopes;
(2) mixing kettle is transformed, installed additional a plurality of atomizers, make the liquid of sprinkling in mixing kettle, form the materialization state of uniformity at the mixing kettle top;
(3) to the xanthan gum mixing of materials time in the mixing kettle even sprinkling food level emulsifying agent, the sprinkling amount is 0.2～0.8% of an xanthan gum material;
(4) after xanthan gum material sprinkling emulsifying agent is finished, continue out mixing kettle and stir 3-4hr, sampling detects and mixes, and sieves packing after dispersiveness is qualified.
In above-mentioned step (3), the preferred soil temperature 60 of described food grade emulsifier.
Beneficial effect of the present invention:
Adopt production technique production xanthan gum of the present invention, increased the dispersiveness of xanthan gum, reduced dust, improved workman's Working environment, have environmental benefit and economic benefit preferably, the xanthan gum dissolving of gained is fast, good dispersity, be difficult for conglomeration and become piece in water, especially effect is very good in beverage/foods such as fruit treasure.
Embodiment
Further specify technical scheme of the present invention below by specific embodiment, but the present invention is not exceeded with embodiment.
Embodiment 1
A kind of food grade decentralized xanthan gum production technique is characterized in that its processing step is as follows:
(1) at first traditional xanthan gum work in-process crushing packing line is transformed, installed additional dust removal installation, product is carried out dust removal process, the control product granularity is at 60 orders;
(2) mixing kettle is transformed, installed additional 3 atomizers at the mixing kettle top, make the liquid of sprinkling in mixing kettle, form the materialization state of uniformity;
(3) to the xanthan gum mixing of materials time in the mixing kettle even sprinkling food level emulsifying agent soil temperature 60, the sprinkling amount is 0.2% of an xanthan gum material;
(4) after xanthan gum material sprinkling emulsifying agent is finished, continue out mixing kettle and stir 3hr, sampling detects and mixes, and sieves packing after dispersiveness is qualified.
Embodiment 2
A kind of food grade decentralized xanthan gum production technique is characterized in that its processing step is as follows:
(1) at first traditional xanthan gum work in-process crushing packing line is transformed, installed additional dust removal installation, product is carried out dust removal process, the control product granularity is at 180 orders;
(2) mixing kettle is transformed, installed additional 5 atomizers at the mixing kettle top, make the liquid of sprinkling in mixing kettle, form the materialization state of uniformity;
(3) to the xanthan gum mixing of materials time in the mixing kettle even sprinkling food level emulsifying agent soil temperature 80, the sprinkling amount is 0.5% of an xanthan gum material;
(4) after xanthan gum material sprinkling emulsifying agent is finished, continue out mixing kettle and stir 4hr, sampling detects and mixes, and sieves packing after dispersiveness is qualified.
Embodiment 3
A kind of food grade decentralized xanthan gum production technique is characterized in that its processing step is as follows:
(1) at first traditional xanthan gum work in-process crushing packing line is transformed, installed additional dust removal installation, product is carried out dust removal process, the control product granularity is at 320 orders;
(2) mixing kettle is transformed, installed additional 3 atomizers at the mixing kettle top, make the liquid of sprinkling in mixing kettle, form the materialization state of uniformity;
(3) to the xanthan gum mixing of materials time in the mixing kettle even sprinkling food level emulsifying agent soil temperature 40, the sprinkling amount is 0.8% of an xanthan gum material;
(4) after xanthan gum material sprinkling emulsifying agent is finished, continue out mixing kettle and stir 3hr, sampling detects and mixes, and sieves packing after dispersiveness is qualified.
Claims (2)
1. food grade decentralized xanthan gum production technique is characterized in that its processing step is as follows:
(1) at first traditional xanthan gum work in-process crushing packing line is transformed, installed additional dust removal installation, product is carried out dust removal process, the control product granularity is in 60 orders～320 purpose scopes;
(2) mixing kettle is transformed, installed additional a plurality of atomizers, make the liquid of sprinkling in mixing kettle, form the materialization state of uniformity at the mixing kettle top;
(3) to the xanthan gum mixing of materials time in the mixing kettle even sprinkling food level emulsifying agent, the sprinkling amount is 0.2～0.8% of an xanthan gum material;
(4) after xanthan gum material sprinkling emulsifying agent is finished, continue out mixing kettle and stir 3-4hr, sampling detects and mixes, and sieves packing after dispersiveness is qualified.
2. food grade decentralized xanthan gum production technique as claimed in claim 1 is characterized in that: in above-mentioned step (3), and the preferred soil temperature 60 of described food grade emulsifier.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010101471704A CN102219937A (en) | 2010-04-15 | 2010-04-15 | Production process of food grade dispersive type xanthan gum |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010101471704A CN102219937A (en) | 2010-04-15 | 2010-04-15 | Production process of food grade dispersive type xanthan gum |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102219937A true CN102219937A (en) | 2011-10-19 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2010101471704A Pending CN102219937A (en) | 2010-04-15 | 2010-04-15 | Production process of food grade dispersive type xanthan gum |
Country Status (1)
| Country | Link |
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| CN (1) | CN102219937A (en) |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5030400A (en) * | 1989-07-03 | 1991-07-09 | A/S Niro Atomizer | Process and an apparatus for agglomeration of a powdery material |
-
2010
- 2010-04-15 CN CN2010101471704A patent/CN102219937A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5030400A (en) * | 1989-07-03 | 1991-07-09 | A/S Niro Atomizer | Process and an apparatus for agglomeration of a powdery material |
Non-Patent Citations (2)
| Title |
|---|
| 任黎明等: "浅谈食品乳化剂斯潘和吐温的应用", 《浙江化工》 * |
| 里景伟: "《微生物多聚糖黄原胶生产与应用》", 30 September 1995 * |
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Application publication date: 20111019 |