CN102578443A - Equipment for preparing curdlan circular gel particles - Google Patents
Equipment for preparing curdlan circular gel particles Download PDFInfo
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- CN102578443A CN102578443A CN2011104509962A CN201110450996A CN102578443A CN 102578443 A CN102578443 A CN 102578443A CN 2011104509962 A CN2011104509962 A CN 2011104509962A CN 201110450996 A CN201110450996 A CN 201110450996A CN 102578443 A CN102578443 A CN 102578443A
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Abstract
The invention discloses equipment for preparing curdlan circular gel particles. So far no circular curdlan gel particle is found on the market; and considering that the mouth feel, freezing resistance and high temperature resistance of the curdlan gel particle are superior to those of the powder spheres, sodium alginate gel particles, coconut particles and konjac gel particles on the current market, so that the value of the equipment can be increased and the application range of the equipment is enlarged by making the circular curdlan gel particles. According to the invention, the made curdlan circular gel particles have the advantages of full particles, circular appearances and extremely low defective rate; the gel particles with various diameters can be rapidly and continuously produced. The equipment for preparing curdlan circular gel particles, disclosed by the invention, has the advantages of simplicity for preparation, low cost and easiness for implementation; and the circular curdlan gel particles can be continuously and industrially produced.
Description
Technical field the present invention relates to a kind of plant equipment of making circular curdlan gel grain, and this preparation is simple, with low cost, enforcement is easy, has realized that circle can get the production of right gel grain continuous industry.
The background technology curdlan (has another name called: curdlan) be a kind of fermentation polysaccharose substance of being found through microbial fermentation by the doctor of Osaka, Japan at that time in 1966.This material is because of having the characteristic (Curdle characteristic) that can solidify after the heating, so be named curdlan (Curdlan).
One. the characteristic of curdlan
Dissolubility: curdlan can be dissolved in alkaline aqueous solution, but is not dissolved in water.Though curdlan can not be dissolved in water, be easy to be dispersed in the cold water, and can pass through high-speed stirred and handle and to form the more dispersion liquid of homogeneous.Curdlan can be dissolved in the above alkaline aqueous solution of pH12 such as NaOH, tertiary sodium phosphate, tricalcium phosphate fully.
Mouldability: the colloid that can form heat irreversible property after the aqueous dispersions of curdlan is heated to more than 80 ℃.The colloid that is formed by curdlan can be divided into low level gel and high-order gel by its character.Be cooled to approximately below 40 ℃ after low level gel (thermal reversibility) is heated to about 55 ℃～65 ℃ to the aqueous dispersions of curdlan again, just can form the low level gel of thermal reversibility.When this low colloid is heated to about 60 ℃ again, can return to original aqueous dispersions state.When the low level gel is heated to the high-order gel that then can form heat irreversible property more than 80 ℃.Be stirred and after pulverizing at the low level gel, still can be formed into low level gel and high-order gel again through heating.The low level gel of same curdlan concentration is than the colloid weak strength of high-order gel.High-order gel (heat irreversible property) is heated to the aqueous dispersions of curdlan about more than 80 ℃ the time, just can form the high-order gel of strong heat irreversible property.High-order gel just can not be returned to original state again in case pulverize the back.Generally speaking, at food-processing industry, curdlan is utilized with the form of high-order gel.
Colloid intensity: the colloid intensity of curdlan improves along with the rising of heating-up temperature.When being heated to the high-order gel that forms heat irreversible property more than 80 ℃, continue again to be heated to until 130 ℃, its colloid intensity can constantly be enhanced, and colloid intensity also improves with the concentration rising of curdlan.
(1) heat endurance: the colloid of curdlan has very strong stability to heat.In food processing and in the culinary cuisine, boil, explode, also tool is stable under the heat condition of micro-wave oven etc.
(2) deep freeze resistance: the colloid-form structure of curdlan can be because of freeze-thaw change, so can be used in frozen food etc. yet.
(3) water separable performance: when the curdlan colloid directly is used in processed food, the separated form water phenomenon takes place sometimes.Separated form water can increase with the rising of heating-up temperature, but reduces with the concentration increase of curdlan.Separated form water phenomenon available starches (being difficult for aging cornstarch, chemical starch) is added to reach inhibitory action.
Two. the utilization of curdlan
Utilization as quality improver: be to add curdlan or its dispersion liquid in the food usually, with the method for utilizing of improvement quality and mouthfeel.For improving the food sense, improve thermostability, water-retaining property, can add powder, dispersion liquid or the swelling/lysate of curdlan.This method of utilizing does not need special technology, and general bakery and confectionery can simple application only need be added input to curdlan and other raw material together and got final product.Curdlan can absorb the about 100 times moisture of sole mass according to the different heating degree, so as long as use a small amount of curdlan just can reach actual effect, the general addition of curdlan is below 1%.
Directly utilize the colloid of curdlan: be to utilize the manufacturing of curdlan colloid to form a kind of method of directly utilizing of food.The curdlan colloid of heat irreversible property capable of using uses with other food material together, makes to process the novel wound skill food that does not have so far.
Three. can get so circular gel grain
The high temperature resistant sterilization of gel grain, cold-resistant the freezing of processing with curdlan can be freezing, forms such as refrigeration and normal temperature are stored and circulate, flavouring colour-regulating easily, and mouthfeel is unique, is superior to powder circle, coconut palm fruit, sodium alginate, konjak gel grain.But its shape and coconut palm fruit grain is the same to be main with the fourth shape, does not find also that at present carrying out circle with equipment can get the industrialized production of right gel grain continuity, to a certain degree limit its use.The invention provides a kind of equipment making circle and can get right gel grain, realized the industrialized production of continuity, enlarged the use of curdlan.
Summary of the invention the object of the invention just provides a kind of equipment that circle can get right gel grain of making, and makes circle can get right gel and realizes continuous industry production, makes to get right gel particle shape shape variation.
Be to realize above-mentioned purpose, the present invention has taked such technical scheme: circle can get right gel grain equipment and comprise: the dripping device of liquid storing barrel, measuring pump, the circular water dropper of band, the liquid storing barrel of bottom band agitating device, the motor of power is provided for agitating device.Measuring pump links to each other with curdlan liquid storing barrel charging aperture, and discharging opening links to each other with dripping device with circular water dropper, and the flow of feed liquid can be through the measuring pump adjustment, and the diameter of circular water dropper is between 3-12mm.Dripping device places the top of band agitating device liquid storing barrel, and the distance between two equipment can be adjusted, and the liquid storing barrel mixing speed of band agitating device can be regulated through motor.
[004] invention of the above-mentioned measure of employing, operation scheme is following:
(1) preparation curdlan mixed liquor places liquid storing barrel subsequent use;
(2) preparation sodium alginate soln places the bottom to be with the liquid storing barrel of agitating device, opens agitating device, and is subsequent use.
(3) open measuring pump, curdlan liquid pumps in the dripping device that has circular water dropper through measuring pump,
(4) regulate flow velocity through measuring pump; Feed liquid dropwise splashes in the sodium alginate soln through circular water dropper; Contain calcium ion because of getting in the right feed liquid; Splash in the sodium alginate soln and the sodium alginate fast reaction, form one deck sodium alginate film fast on curdlan liquid surface curdlan liquid is rolled into bead, bead disperses to prevent mutual adhesion in liquid storing barrel under stirring action.
(5) bead is leached, put into boiling water heating 10-20 minute
The present invention stirs sodium alginate through agitating device, prevents adhesion mutually between the bead, and the circular curdlan gel grain that processes has full grains, outward appearance is mellow and full, defect rate is low, can change the gel particle of the various diameter of production rapidly, continuously.That the present invention prepares is simple, with low cost, implement easily.
The specific embodiment details the present invention below in conjunction with the accompanying drawing and the specific embodiment for further specifying the present invention.
Shown in accompanying drawing (the device structure sketch map of the circular gel grain of curdlan), the present invention is mainly by frame liquid storing barrel 1, and measuring pump 2 has the dripping device 3 of circular water dropper, and the liquid storing barrel 4 that has agitating device is formed.
It is following to get so circular gel grain Recipe:
One. prescription:
Component 1: all the other are water for curdlan 1%-3% calcium hydroxide 0.15% citric acid 0.22% calcium chloride 0.1%-0.5%.
Component 2: all the other are water for sodium alginate 0.2%-1%
Two. technology
1. according to formulation component 1 and component 2.Component 1 manufacture craft is following:
(1) water is poured in the mixer, added curdlan and calcium hydroxide, high-speed stirred 2-5 minute earlier
(2) add citric acid and calcium chloride and continued high-speed stirred 2 minutes,
(3) with feed liquid outgas handle subsequent use
2. place equipment 1 subsequent use component, component 2 places equipment 4 subsequent use, and opens agitating device.
3. adjustment equipment 3 water droppers and sodium alginate liquid level apart from 3-5 centimetre
4. the unlatching measuring pump pumps into apparatus 3 with component 1 through equipment 2
5. regulate flow through equipment 2, component 1 splashes into preformed in the component 2 through equipment 3 water droppers.Because of containing calcium ion in the component 1, can form one deck sodium alginate gel film on component 1 surface when splashing in component 2 sodium alginate solns component 1 is wrapped to form circular bead, bead disperses to prevent mutual adhesion in liquid storing barrel under stirring action.
6. circular bead is pulled out, put into boiling water and add moulding in 10-20 minute.
7. through changing the water dropper in the different apertures of 2-12mm, can prepare the big small circular gel of different-diameter grain.
Claims (7)
1. the making apparatus of circular curdlan gel grain, comprise curdlan liquid storing barrel, measuring pump, have circular water dropper dripping device, the band agitating device the sodium alginate liquid storing barrel.It is characterized in that regulating flow through measuring pump is pumped into the dripping device that has circular water dropper with the curdlan feed liquid by liquid storing barrel; Curdlan liquid splashes into the sodium alginate feed liquid liquid storing barrel preformed that has agitating device through circular water dropper, changes in the boiling water preformed bead over to hot briquetting 10-20 minute.
2. the making apparatus of circular curdlan gel grain according to claim 1 also can be used in the preparation of the circular gel grain of other heat irreversible colloids, like konjac glucomannan, gellan gum.
3. the making apparatus of circular curdlan gel grain according to claim 1 is characterized in that controlling flow velocity with measuring pump, guarantees that curdlan liquid dropwise splashes in the sodium alginate soln.
4. the making apparatus of circular curdlan gel grain according to claim 1 is characterized in that dripping device water dropper internal diameter 2-12mm.
5. the making apparatus of circular curdlan gel grain according to claim 1 is characterized in that the dripping device water dropper can make bilayer sleeve, outer layer sleeve internal diameter 6-12mm, and interior external diameter of pipe 2-5mm is used to make sandwich gel grain.
6. the making apparatus of circular curdlan gel grain according to claim 1 is characterized in that the sodium alginate liquid storing barrel has the agitating device of adjustable speed.
7. the making apparatus of circular curdlan gel grain according to claim 6 is characterized in that the portable agitating device in sodium alginate liquid storing barrel installation fixed agitating device in bottom or top.
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| Application Number | Priority Date | Filing Date | Title |
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| CN2011104509962A CN102578443A (en) | 2011-12-28 | 2011-12-28 | Equipment for preparing curdlan circular gel particles |
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| CN2011104509962A CN102578443A (en) | 2011-12-28 | 2011-12-28 | Equipment for preparing curdlan circular gel particles |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104507330A (en) * | 2012-08-01 | 2015-04-08 | Mc食品科技株式会社 | Spherical gel and manufacturing process therefor |
| CN109452544A (en) * | 2018-10-19 | 2019-03-12 | 福建拓天生物科技有限公司 | A kind of preparation process of compound Semen Coicis Ultramicro-powder |
| CN110447803A (en) * | 2019-09-23 | 2019-11-15 | 湖南雄鹰烟草材料有限公司 | A kind of point material equipment of the quick-fried pearl of fruit juice |
| TWI767639B (en) * | 2021-03-31 | 2022-06-11 | 財團法人食品工業發展研究所 | Edible particles, manufacturing method thereof, and foods containing the same |
| WO2024140764A1 (en) * | 2022-12-30 | 2024-07-04 | 内蒙古伊利实业集团股份有限公司 | Heat-resistant and shear-resistant microcapsule, and preparation method therefor and use thereof |
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| CN101259110A (en) * | 2007-03-06 | 2008-09-10 | 天津天士力制药股份有限公司 | Multi-layer drug delivery system drop pill, preparation and device thereof |
| CN201235081Y (en) * | 2007-12-13 | 2009-05-13 | 烟台百药泰中药科技发展有限公司 | Device for preparing miniature dripping pills |
| CN102078259A (en) * | 2010-12-29 | 2011-06-01 | 天津大学 | Equipment and method for preparing uniform dripping pills |
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2011
- 2011-12-28 CN CN2011104509962A patent/CN102578443A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101259110A (en) * | 2007-03-06 | 2008-09-10 | 天津天士力制药股份有限公司 | Multi-layer drug delivery system drop pill, preparation and device thereof |
| CN201235081Y (en) * | 2007-12-13 | 2009-05-13 | 烟台百药泰中药科技发展有限公司 | Device for preparing miniature dripping pills |
| CN102078259A (en) * | 2010-12-29 | 2011-06-01 | 天津大学 | Equipment and method for preparing uniform dripping pills |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104507330A (en) * | 2012-08-01 | 2015-04-08 | Mc食品科技株式会社 | Spherical gel and manufacturing process therefor |
| CN109452544A (en) * | 2018-10-19 | 2019-03-12 | 福建拓天生物科技有限公司 | A kind of preparation process of compound Semen Coicis Ultramicro-powder |
| CN110447803A (en) * | 2019-09-23 | 2019-11-15 | 湖南雄鹰烟草材料有限公司 | A kind of point material equipment of the quick-fried pearl of fruit juice |
| CN110447803B (en) * | 2019-09-23 | 2022-08-02 | 湖南雄鹰烟草材料有限公司 | Fruit juice explodes some material equipment of pearl |
| TWI767639B (en) * | 2021-03-31 | 2022-06-11 | 財團法人食品工業發展研究所 | Edible particles, manufacturing method thereof, and foods containing the same |
| WO2024140764A1 (en) * | 2022-12-30 | 2024-07-04 | 内蒙古伊利实业集团股份有限公司 | Heat-resistant and shear-resistant microcapsule, and preparation method therefor and use thereof |
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Application publication date: 20120718 |