CN105831711A - Instant thickening agent for providing comfortable viscosity and preparation method thereof - Google Patents
Instant thickening agent for providing comfortable viscosity and preparation method thereof Download PDFInfo
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- CN105831711A CN105831711A CN201610189861.8A CN201610189861A CN105831711A CN 105831711 A CN105831711 A CN 105831711A CN 201610189861 A CN201610189861 A CN 201610189861A CN 105831711 A CN105831711 A CN 105831711A
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- thickening agent
- air
- instant
- viscosity
- weight portion
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- 239000002562 thickening agent Substances 0.000 title claims abstract description 30
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 43
- 239000000230 xanthan gum Substances 0.000 claims abstract description 40
- 235000010493 xanthan gum Nutrition 0.000 claims abstract description 40
- 229940082509 xanthan gum Drugs 0.000 claims abstract description 40
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 29
- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 27
- 239000005913 Maltodextrin Substances 0.000 claims abstract description 27
- 229940035034 maltodextrin Drugs 0.000 claims abstract description 27
- 239000000843 powder Substances 0.000 claims abstract description 20
- 239000000463 material Substances 0.000 claims abstract description 17
- 238000005469 granulation Methods 0.000 claims abstract description 6
- 230000003179 granulation Effects 0.000 claims abstract description 6
- 238000007599 discharging Methods 0.000 claims abstract description 5
- 238000010438 heat treatment Methods 0.000 claims abstract description 5
- 238000001914 filtration Methods 0.000 claims abstract description 3
- 230000033228 biological regulation Effects 0.000 claims description 19
- 238000000034 method Methods 0.000 claims description 12
- 239000012530 fluid Substances 0.000 claims description 10
- 239000000203 mixture Substances 0.000 claims description 9
- 230000002572 peristaltic effect Effects 0.000 claims description 8
- 230000008569 process Effects 0.000 claims description 5
- 239000000443 aerosol Substances 0.000 claims description 4
- 229920001971 elastomer Polymers 0.000 claims description 4
- 238000005243 fluidization Methods 0.000 claims description 4
- 238000011068 loading method Methods 0.000 claims description 4
- 238000004806 packaging method and process Methods 0.000 claims description 4
- 238000012856 packing Methods 0.000 claims description 4
- 238000007493 shaping process Methods 0.000 claims description 4
- 238000012360 testing method Methods 0.000 claims description 4
- 238000000889 atomisation Methods 0.000 claims description 2
- 238000001802 infusion Methods 0.000 claims description 2
- 239000007921 spray Substances 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 19
- 239000002245 particle Substances 0.000 abstract description 6
- 239000000428 dust Substances 0.000 abstract description 3
- 230000015572 biosynthetic process Effects 0.000 abstract description 2
- 239000007788 liquid Substances 0.000 abstract description 2
- 238000004220 aggregation Methods 0.000 abstract 1
- 230000002776 aggregation Effects 0.000 abstract 1
- 238000005507 spraying Methods 0.000 abstract 1
- 239000000243 solution Substances 0.000 description 23
- 230000000694 effects Effects 0.000 description 11
- 239000000796 flavoring agent Substances 0.000 description 9
- 235000013336 milk Nutrition 0.000 description 8
- 210000004080 milk Anatomy 0.000 description 8
- 230000008719 thickening Effects 0.000 description 8
- 235000019634 flavors Nutrition 0.000 description 7
- 238000004519 manufacturing process Methods 0.000 description 7
- 239000008267 milk Substances 0.000 description 7
- 230000008859 change Effects 0.000 description 6
- 239000012153 distilled water Substances 0.000 description 6
- 239000004744 fabric Substances 0.000 description 6
- 150000004676 glycans Chemical class 0.000 description 6
- 229920001282 polysaccharide Polymers 0.000 description 6
- 239000005017 polysaccharide Substances 0.000 description 6
- 108090000790 Enzymes Proteins 0.000 description 5
- 102000004190 Enzymes Human genes 0.000 description 5
- 229920002472 Starch Polymers 0.000 description 5
- 239000002253 acid Substances 0.000 description 5
- 230000001804 emulsifying effect Effects 0.000 description 5
- 229940088598 enzyme Drugs 0.000 description 5
- 239000003292 glue Substances 0.000 description 5
- 239000008107 starch Substances 0.000 description 5
- 235000019698 starch Nutrition 0.000 description 5
- 239000000725 suspension Substances 0.000 description 5
- 235000013361 beverage Nutrition 0.000 description 4
- 239000008187 granular material Substances 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- 239000007787 solid Substances 0.000 description 4
- GJCOSYZMQJWQCA-UHFFFAOYSA-N 9H-xanthene Chemical compound C1=CC=C2CC3=CC=CC=C3OC2=C1 GJCOSYZMQJWQCA-UHFFFAOYSA-N 0.000 description 3
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 3
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- 239000007864 aqueous solution Substances 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
- 229920001353 Dextrin Polymers 0.000 description 2
- 239000004375 Dextrin Substances 0.000 description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 2
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 description 2
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 235000019425 dextrin Nutrition 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000013355 food flavoring agent Nutrition 0.000 description 2
- 235000013611 frozen food Nutrition 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 229920002521 macromolecule Polymers 0.000 description 2
- 230000007935 neutral effect Effects 0.000 description 2
- 238000001556 precipitation Methods 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 238000010008 shearing Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 238000009941 weaving Methods 0.000 description 2
- 239000004382 Amylase Substances 0.000 description 1
- 108010065511 Amylases Proteins 0.000 description 1
- 102000013142 Amylases Human genes 0.000 description 1
- 235000006008 Brassica napus var napus Nutrition 0.000 description 1
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 241001674939 Caulanthus Species 0.000 description 1
- 108010059892 Cellulase Proteins 0.000 description 1
- 235000000604 Chrysanthemum parthenium Nutrition 0.000 description 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- 208000018522 Gastrointestinal disease Diseases 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 1
- 240000008415 Lactuca sativa Species 0.000 description 1
- 240000007890 Leonurus cardiaca Species 0.000 description 1
- 235000000802 Leonurus cardiaca ssp. villosus Nutrition 0.000 description 1
- GRYLNZFGIOXLOG-UHFFFAOYSA-N Nitric acid Chemical compound O[N+]([O-])=O GRYLNZFGIOXLOG-UHFFFAOYSA-N 0.000 description 1
- 241001597008 Nomeidae Species 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- QAOWNCQODCNURD-UHFFFAOYSA-N Sulfuric acid Chemical compound OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 description 1
- 241000589636 Xanthomonas campestris Species 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 239000002671 adjuvant Substances 0.000 description 1
- GZCGUPFRVQAUEE-KVTDHHQDSA-N aldehydo-D-mannose Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)C=O GZCGUPFRVQAUEE-KVTDHHQDSA-N 0.000 description 1
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 1
- 235000019418 amylase Nutrition 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 239000012752 auxiliary agent Substances 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 159000000007 calcium salts Chemical class 0.000 description 1
- 235000014613 canned/preserved soup Nutrition 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 229940106157 cellulase Drugs 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- XTEGARKTQYYJKE-UHFFFAOYSA-N chloric acid Chemical compound OCl(=O)=O XTEGARKTQYYJKE-UHFFFAOYSA-N 0.000 description 1
- 229940005991 chloric acid Drugs 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 229920001577 copolymer Polymers 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 238000002425 crystallisation Methods 0.000 description 1
- 230000008025 crystallization Effects 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- ORXJMBXYSGGCHG-UHFFFAOYSA-N dimethyl 2-methoxypropanedioate Chemical compound COC(=O)C(OC)C(=O)OC ORXJMBXYSGGCHG-UHFFFAOYSA-N 0.000 description 1
- 238000004043 dyeing Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000004945 emulsification Methods 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 238000001976 enzyme digestion Methods 0.000 description 1
- 235000013341 fat substitute Nutrition 0.000 description 1
- 239000003778 fat substitute Substances 0.000 description 1
- 239000000945 filler Substances 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 238000005189 flocculation Methods 0.000 description 1
- 230000016615 flocculation Effects 0.000 description 1
- 239000006260 foam Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 125000000524 functional group Chemical group 0.000 description 1
- 239000000499 gel Substances 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 230000009931 harmful effect Effects 0.000 description 1
- 229940059442 hemicellulase Drugs 0.000 description 1
- 108010002430 hemicellulase Proteins 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 208000030208 low-grade fever Diseases 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 159000000003 magnesium salts Chemical class 0.000 description 1
- 235000009973 maize Nutrition 0.000 description 1
- 235000020162 malted milk drink Nutrition 0.000 description 1
- 230000001404 mediated effect Effects 0.000 description 1
- 230000008558 metabolic pathway by substance Effects 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 239000000693 micelle Substances 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 239000004223 monosodium glutamate Substances 0.000 description 1
- 229910017604 nitric acid Inorganic materials 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000007800 oxidant agent Substances 0.000 description 1
- 150000004968 peroxymonosulfuric acids Chemical class 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- XAEFZNCEHLXOMS-UHFFFAOYSA-M potassium benzoate Chemical compound [K+].[O-]C(=O)C1=CC=CC=C1 XAEFZNCEHLXOMS-UHFFFAOYSA-M 0.000 description 1
- 239000001103 potassium chloride Substances 0.000 description 1
- 235000011164 potassium chloride Nutrition 0.000 description 1
- 235000013324 preserved food Nutrition 0.000 description 1
- 238000007639 printing Methods 0.000 description 1
- 235000021568 protein beverage Nutrition 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 235000012045 salad Nutrition 0.000 description 1
- 239000012266 salt solution Substances 0.000 description 1
- 239000004576 sand Substances 0.000 description 1
- 229920006395 saturated elastomer Polymers 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 159000000000 sodium salts Chemical class 0.000 description 1
- 235000013322 soy milk Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 230000003068 static effect Effects 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 239000001117 sulphuric acid Substances 0.000 description 1
- 235000011149 sulphuric acid Nutrition 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 238000004804 winding Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention discloses an instant thickening agent for providing comfortable viscosity. The instant thickening agent comprises 20.0-50.0% of xanthan gum and 50.0-80.0% of maltodextrin. A preparation method of the instant thickening agent comprises putting xanthan gum and maltodextrin powder into a fluidized bed, feeding cold air into the fluidized bed through a heating chamber in the rear of a host, carrying out primarily and medium filtration, heating the air to an inlet air desired temperature through a heater, then feeding the heated air into the fluidized bed, wherein the powder is in a flowing state in the fluidized bed, feeding 1.0-5.0% of pure water into a dual-flow atomizer through a liquid transfer pump, atomizing the pure water and spraying the atomized water to the fluidized material so that two types of powder produces bridge formation aggregation granulation and the particles grow, and discharging the particles through air discharge after water volatilization. The powder granulation reduces dust flying in material use, guarantees particle uniformity, improves product fluidity and instant performances and improves a product value. The product can be widely used as an instant thickening agent of a fluidized food and is suitable for convenient use in a household fluidized food.
Description
Technical field
The present invention relates to the technical field of thickening agent, a kind of Instant thickening agent that comfortable viscosity is provided and
Preparation method.
Background technology
Xanthan gum is novel polysaccharide class fermented product also known as Xanthan gum, HANSHENGJIAO, outer literary fame Xanthan gum, xanthan gum,
1961 first by Kelco company of the U.S. put into industrialized production, be widely used in food, oil, Di Kuang, pottery, weaving,
More than 20 industries such as printing and dyeing, medicine, papermaking, fire extinguishing, coating, cosmetics, as 30--more than 40 kind.Xanthan gum is described as
" industry monosodium glutamate ", is the microbial polysaccharide that production scale is maximum the most in the world and purposes is extremely wide.Xanthan gum is black by wild cabbage
Maize ear rot Xanthomonas campestris is producing strains, with starchiness as primary raw material, through specific biofermentation purified, dry, pulverizing
The xanthan gum product become.Xanthan gum outer appearnce white or the powder xanthan gum of light beige be by D-Glucose, D-MANNOSE and
D-Glucose aldehydic acid presses the polysaccharide macromolecular compound of 2:2:1 composition, and relative molecular mass is more than 1,000,000.Xanthan gum
Secondary structure is side chain around main chain backbone reverse-winding, maintains the bar-shaped double-spiral structure of formation by hydrogen bond.It is soluble in hot water or cold water
In, solution neutral, resistance and freeze and defrosting, insoluble in ethanol.Meet the hydrophilic thick gel that water-dispersible, emulsifying becomes stable.Yellow
Virgin rubber is to integrate at present thickening, suspension, emulsifying in the world, be stable at. the biogum that best performance is got over.Xanthan gum has length
The high molecular general performance of chain, but it contains more functional group than general macromolecule, can show uniqueness under given conditions
Energy.Its conformation in aqueous is various, not under the conditions of show different characteristics.
1. suspension and emulsibility
Xanthan gum has good suspension effect to insoluble solid and oil droplet.Xanthan gum colloidal sol molecule can form superjunction crossed belt shape
Spiral copolymer, constitute the network structure of fragile similar glue, it is possible to support solid particle, drop and the shape of bubble
State, demonstrates the strongest stable emulsifying effect and higher suspension ability.
The best water solublity
Xanthan gum is energy rapid solution in water, has good water solublity.Also can dissolve in cold water especially, numerous and diverse adding can be saved
Work process, easy to use.But owing to it has extremely strong hydrophilic, if it is little and stir insufficient to be directly added into water, outer layer absorbs water
It expand into micelle, moisture can be stoped to enter nexine, thus the performance of influence, it is therefore necessary to note proper use of.Xanthan gum
Dry powder or slow after mixing thoroughly with the dry powder adjuvant such as salt, sugar promote to add the water stirred and feed, makes solution and uses.
3. thickening property
Xanthan gum solution has the full-bodied characteristic of low concentration 100 times of gelatin (viscosity of 1% aqueous solution be equivalent to), is a kind of
Efficient thickening agent.
4. pseudoplastic behavior
Xanthan gum solution has high viscosity under static or low shear action, shows as viscosity drastically under high shear forces
Decline, but molecular structure is constant.And when shearing force eliminates, recover original viscosity the most immediately.Shearing force and the relation of viscosity
It is the most plastic.Xanthan gum pseudoplastic behavior is the most prominent, and this pseudoplastic behavior is the most effective to stable suspension, emulsion.
5. pair hot stability
The viscosity of xanthan gum solution will not variation with temperature and change a lot, general polysaccharide can glue because of heating
Degree change, but the aqueous solution of xanthan gum viscosity between 10 80 DEG C has almost no change, even if the aqueous solution of low concentration is extensively
Still stable high viscosity is demonstrated within the scope of wealthy temperature.1% xanthan gum solution (containing 1% potassium chloride) is heated to 120 from 25 DEG C
DEG C. its viscosity only reduces by 3%.
6. the stability of pair soda acid
Xanthan gum solution is sufficiently stable to soda acid, is to make its viscosity unaffected between 5 10 at PH, and is more than less than 4 at PH
When 11, viscosity has slight change.In the range of PH3 11, viscosity ambassador and minima differ less than 10%.Xanthan gum can be molten
In multiple acid solution, sulphuric acid, the nitric acid of 5%, the acetic acid of 5%, the hydrochloric acid of 10% and the phosphoric acid of 25% such as 5%, and these xanthan gum acid
Solution quite stable at normal temperatures, several months long part matter still will not change.Xanthan gum also can be dissolved in sodium hydroxide solution, and
There is thickening characteristic. the solution formed is the most sufficiently stable.Xanthan gum can be by strong oxidizer, as crossed chloric acid, persulfuric acid
Degraded, raises with temperature, and degraded is accelerated.
7. the stability of pair salt
Xanthan gum solution can be miscible with many saline solution (potassium salt, sodium salt, calcium salt, magnesium salt etc.), and viscosity is unaffected.In relatively high salt
Under concentration conditions, even still keeping its dissolubility that precipitation and flocculation do not occur in saturated salt solution, its viscosity is little affected by
Impact.
8. the stability of pair enzyme digestion reaction
The stable double-spiral structure of xanthan gum makes it have extremely strong antioxidation and resistance to enzymolysis ability, many enzyme such as albumen
The enzymes such as enzyme, amylase, cellulase and hemicellulase all can not make Xanthan gum degradation.
Xanthan gum in the industry be used as the stabilizer of multiple purpose, thickening agent and processing paving auxiliary agent, including make canned and
Bottled food, bakery food, milk product, frozen food, salad flavoring agent, beverage, brewage, confection, cake pattern join product etc..
When making food, readily flowed, it is prone to pour out and pours into, be prone to pipeline, reduce energy resource consumption.
Maltodextrin is also referred to as water solublity dextrin or enzyme process dextrin.It is to make raw material, through enzyme method technique with starch or starchiness
Low hydrolysis, refined purifies, be spray-dried without free starch derivant.
Molecular formula: (C6H10O5) n fusing point: 240 DEG C (dec.)
Maltodextrin is the hydrolyzate of starch.It is between starch and starch sugar, be a kind of cheap, mouthfeel is satiny,
There is no the trophism polysaccharide of any taste.Solubility property is good, has the viscosity of appropriateness.Hygroscopicity is low, is difficult to conglomeration.Have preferably
Carrier function, is the excellent carrier of various sweeting agent, flavouring agent, filler etc..There are good emulsification and thickening effect.Have
Promote formed product and suppress the effect of product organizational structure well.Filming performance is good, can prevent deformation of products from can change again
Kind product appearance.Easily it is absorbed by the body, the particularly suitable basic material making numerous food.The foam of food and drink is had well
Stablizing effect.Crystallinity sugar is had the effect that suppression crystal separates out, has significantly " anti-sand " " anti-melt " effect and function.
There is sugariness low, free from extraneous odour, easy to digest, low grade fever, dissolubility is good, and fermentable is little, and filling effect is good, is difficult to the moisture absorption,
Thickening property is strong, carrier-mediated good, good stability, it is difficult to rotten characteristic.Maltodextrin contains substantial amounts of polysaccharide, additionally possibly together with
Calcium, ferrum etc. are to the useful trace element of human body and mineral, and can promote the substance metabolism of human normal.
Maltodextrin is widely used in the industries such as beverage, frozen food, confection, oatmeal, milk product, health product, also can answer
For weaving, daily use chemicals, medicine produce in.
(1) during maltodextrin makes an addition to the milks such as milk powder, can make volumetric expansion, prevented from caking, instant, brew is good, prolongs
Long shelf life.Also nutrition-allocated proportion be can improve, the nutrition rate of exchange, absorption easy to digest improved.Maltodextrin is at function equipment milk powder, especially
It is obvious without the effect in sucrose milk powder, baby's growth milk powder etc..
(2) maltodextrin is applied in the food such as soy milk powder, instant oatmeal and malted milk, has good mouthfeel and instant
Thickening effect, it is to avoid precipitated and separated phenomenon, can absorb beany flavor or milk smell of mutton, extends the holding phase.
(3) maltodextrin is applied at solid beverage, keeps the color of original product, fragrance, reduces cost, products taste is mellow,
Exquisiteness, the aromatic strongly fragrant instant excellent of taste, suppresses crystallization.Emulsifying effectiveness is good, and carrier function is obvious
(4) maltodextrin is applied in fruit drink, vegetable protein beverage and various lactic acid beverage, and emulsifying capacity is strong, fruit juice etc.
Original flavour nutrient is constant, is easily absorbed by the body, and viscosity improves, and product is pure, good stability, is difficult to precipitation.At motion drink
Material, in maltodextrin metabolism in human body, the supply of heat energy easily keeps balance, the load that gastrointestinal disturbances absorbs
Little.
(5) maltodextrin is in assorted canned food or soup juice based food, and main effect is to increase denseness, improve structure,
Outward appearance and local flavor.In the food such as solid seasoning, spice, powdered oil, play a part dilution, fill, can anti-moisture knot
Block, makes product easily preserve.The function of fat substitute can also be played in powdered oil.
Like product the simplest dryness in market is mixed to prepare, with low cost, but it is difficult to ensure that the product uniformity is poor.And this
A little in the quality that can affect product.Being spray-dried after another kind of dissolving, the product quality that the method prepares is better than dry blend process, but
Machinery equipment energy consumption is high, and the production cycle is long, and processing cost is significantly higher, and the product particle size prepared is the most uneven, and still
It is difficult to ensure that product instant capacity so that it is application effect is limited, and this technique is the most also limited by very large.
Summary of the invention
It is uniform that the previous purpose of the present invention is to provide a kind of granule, and the mobility of product and the good offer of instant performance are comfortable
The Instant thickening agent of viscosity.
The latter purpose of the present invention is to provide a kind of powder body pelletize can reduce dust from flying when material uses, simultaneously guarantee
Grain uniformly, improves the mobility of product and the preparation method of the Instant thickening agent of instant performance.
For realizing previous purpose, the employing technical scheme of the present invention is: a kind of Instant thickening providing comfortable viscosity
Agent, it is characterized in that by 20.0%～50.0% weight portion xanthan gum, 50.0%～80.0% weight portion maltodextrin form.
Preferably, the described Instant thickening agent that comfortable viscosity is provided, it is characterized in that by 20.0% weight portion xanthan
Glue, 80.0% weight portion maltodextrin composition.
Preferably, the described Instant thickening agent that comfortable viscosity is provided, it is characterized in that by 35.0% weight portion xanthan
Glue, 65.0% weight portion maltodextrin composition.
Preferably, the described Instant thickening agent that comfortable viscosity is provided, it is characterized in that by 50.0% weight portion xanthan
Glue, 50.0% weight portion maltodextrin composition.
For realizing latter purpose, the technical solution used in the present invention is: a kind of prepare the Instant providing comfortable viscosity
Thickening agent is as follows:
Putting in fluid bed by xanthan gum, maltodextrin powder material, cold air enters from main frame rear portion heating chamber, through just imitating,
Medium air filtration, heater are heated to the temperature required laggard fluidized bed of air intake, powder in bed in fluidization, total amount 1.0-5.0%
Pure water is sent into dual-flow atomizer by infusion pump, sprays to the material of fluidisation after atomization.Mutually build bridge between two kinds of powder and be gathered into
Grain is also grown up, and is taken out of outside machine by air draft after moisture content volatilization.Dust from flying when material uses can be reduced by powder body pelletize, protect simultaneously
Card granule is uniform, improves the mobility of product and instant performance, thus improves the value of product.This product can be widely used as flowing shape
The instant thickening agent of food, fits especially and flows the use of shape convenient food in family.
The invention have the advantage that the present invention preparation method prepare thick dose of instant thickening with xanthan gum and maltodextrin
For raw material, health safer than general thickening agent.And product processes is simple, production efficiency is high, product particle degree, color
Uniformly, stable in properties, instant capacity is good, pure in mouth feel, it is achieved that granule is little, granule is uniform, rapidly-soluble characteristic, can be extensive in pool
As providing the preferable of stream shape food suitable consistency to select, the demand for dissimilar crowd's convection current shape food comfortable thickness motherwort carries
For solution.This product is a kind of wieldy instant thickening agent.Its dispersibility is fabulous, in neutral flavor and can be formed
Clear solution, will not produce harmful effect to food itself.Sufficiently stable and solvable in different pH values and temperature range viscosity
Caking it is formed without in liquid.Can be widely used as flowing the instant thickening agent of shape food, fit stream shape convenient food in family especially
Use.
This preparation method is by the improvement to production technology and condition, it is to avoid finished product color and luster is the best, uneven, it is easy to dissolve
The phenomenons such as conglomeration, solve granular size and differ, the production problem of uniformity difference.Preparation method is simple to operation, hence it is evident that improve
Production efficiency, is suitable for large-scale industrial production, improves product whole economic efficiency.
Detailed description of the invention
Example 1
The Instant thickening agent providing comfortable viscosity of the present invention includes
Xanthan gum: 20.00%
Maltodextrin: 80.00%
Pure water: 1.0-5.0%
Start fluid bed power supply and regulate bleed pressure 0.6～0.7Mpa.
Drive jacking switch, seal main frame.
Air register is adjusted to 2/3 position.
The automatic/hand of control panel is switched and is placed in manually, close left and right air door.
Start blower fan, after blower fan current balance type, open left and right air door, and automatic/hand switch is placed in automatically.
Regulation inlet temperature (according to material technique initialization).
Regulation air quantity, observes goods fluid and is preferred to middle cylinder body visor position, then set lever.
After temperature of charge rises and mixes 10 minutes, regulation atomizing pressure to 0.2～0.4Mpa(according to pure water concentration and
Granularity regulates).
Start peristaltic pump regulation hydrojet speed.
Primary sample in 30 minutes checks granular size.
After granulation, close peristaltic pump and be dried.
In dry run, observe air temperature, treat leaving air temp about 50 DEG C (depending on material and experience), stop wind
Machine.
Regulation aerosol is to 0 Mpa.
Automatic/hand switch is placed in manually, closes left and right air door.
Deashing for several times, then opens left and right air door.
Open jacking, discharging.
Product after shaping carries out packed, box-packed, then loading packing；
Examination and test of products warehousing after passing after packaging.
This embodiment product color is white or yellow-white reunion sprills, has distinctive product odour, and local flavor is flat, produces
Product granularity is: by 0.5mm screen cloth >=85%, by 0.1mm screen cloth≤10%, viscosity (25 DEG C) 2# of 1.2% distilled water solution
60rpm is: 100-300mPa.s, moisture content≤12%, 1.0% distilled water solution pH:6.0-8.0.
Example 2
The Instant thickening agent providing comfortable viscosity of the present invention includes
Xanthan gum: 35.00%
Maltodextrin: 65.00%
Pure water: 1.0-5.0%
Start fluid bed power supply and regulate bleed pressure 0.6～0.7Mpa.
Drive jacking switch, seal main frame.
Air register is adjusted to 2/3 position.
The automatic/hand of control panel is switched and is placed in manually, close left and right air door.
Start blower fan, after blower fan current balance type, open left and right air door, and automatic/hand switch is placed in automatically.
Regulation inlet temperature (according to material technique initialization).
Regulation air quantity, observes goods fluid and is preferred to middle cylinder body visor position, then set lever.
After temperature of charge rises and mixes 10 minutes, regulation atomizing pressure to 0.2～0.4Mpa(according to pure water concentration and
Granularity regulates).
Start peristaltic pump regulation hydrojet speed.
Primary sample in 30 minutes checks granular size.
After granulation, close peristaltic pump and be dried.
In dry run, observe air temperature, treat leaving air temp about 50 DEG C (depending on material and experience), stop wind
Machine.
Regulation aerosol is to 0 Mpa.
Automatic/hand switch is placed in manually, closes left and right air door.
Deashing for several times, then opens left and right air door.
Open jacking, discharging.
Product after shaping carries out packed, box-packed, then loading packing；
Examination and test of products warehousing after passing after packaging.
This embodiment product color is white or yellow-white reunion sprills, has distinctive product odour, and local flavor is flat, produces
Product granularity is: by 0.5mm screen cloth >=85%, by 0.1mm screen cloth≤10%, viscosity (25 DEG C) 2# of 1.2% distilled water solution
60rpm is: 200-400mPa.s, moisture content≤12%, 1.0% distilled water solution pH:6.0-8.0.
Example 3
The Instant thickening agent providing comfortable viscosity of the present invention includes
Xanthan gum: 50.00%
Maltodextrin: 50.00%
Pure water: 1.0-5.0%.
Start fluid bed power supply and regulate bleed pressure 0.6～0.7Mpa.
Drive jacking switch, seal main frame.
Air register is adjusted to 2/3 position.
The automatic/hand of control panel is switched and is placed in manually, close left and right air door.
Start blower fan, after blower fan current balance type, open left and right air door, and automatic/hand switch is placed in automatically.
Regulation inlet temperature (according to material technique initialization).
Regulation air quantity, observes goods fluid and is preferred to middle cylinder body visor position, then set lever.
After temperature of charge rises and mixes 10 minutes, regulation atomizing pressure to 0.2～0.4Mpa(according to pure water concentration and
Granularity regulates).
Start peristaltic pump regulation hydrojet speed.
Primary sample in 30 minutes checks granular size.
After granulation, close peristaltic pump and be dried.
In dry run, observe air temperature, treat leaving air temp about 50 DEG C (depending on material and experience), stop wind
Machine.
Regulation aerosol is to 0 Mpa.
Automatic/hand switch is placed in manually, closes left and right air door.
Deashing for several times, then opens left and right air door.
Open jacking, discharging.
Product after shaping carries out packed, box-packed, then loading packing；
Examination and test of products warehousing after passing after packaging.
This embodiment product color is white or yellow-white reunion sprills, has distinctive product odour, and local flavor is flat, produces
Product granularity is: by 0.5mm screen cloth >=85%, by 0.1mm screen cloth≤10%, viscosity (25 DEG C) 2# of 1.2% distilled water solution
60rpm is: 400-800mPa.s, moisture content≤12%, 1.0% distilled water solution pH:6.0-8.0.
Use technical solution of the present invention product, its major product index and be transferred to the usage amount of various flows shape food viscosity
See table 1:
1 one kinds of table provides sense organ and the physical and chemical index of the Instant thickening agent of comfortable viscosity
On the basis of meeting this area, above-mentioned each optimum condition, can combination in any dispensing, obtain the preferable each example of the present invention,
The present invention is raw materials used is market sale gained.
Claims (6)
1. provide comfortable viscosity an Instant thickening agent, it is characterized in that by 20.0%～50.0% weight portion xanthan gum,
50.0%～80.0% weight portion maltodextrin composition.
The Instant thickening agent of the comfortable viscosity of offer the most according to claim 1, is characterized in that by 20.0% weight portion yellow
Virgin rubber, 80.0% weight portion maltodextrin composition.
The Instant thickening agent of the comfortable viscosity of offer the most according to claim 1, is characterized in that by 35.0% weight portion yellow
Virgin rubber, 65.0% weight portion maltodextrin composition.
The Instant thickening agent of the comfortable viscosity of offer the most according to claim 1, is characterized in that by 50.0% weight portion yellow
Virgin rubber, 50.0% weight portion maltodextrin composition.
5. prepare the preparation method that claim 1 provides the Instant thickening agent of comfortable viscosity, it is characterized in that:
Putting in fluid bed by xanthan gum, maltodextrin powder material, cold air enters from main frame rear portion heating chamber, through just imitating,
Medium air filtration, heater are heated to the temperature required laggard fluidized bed of air intake, powder in bed in fluidization, total amount 1.0-5.0%
Pure water is sent into dual-flow atomizer by infusion pump, sprays to the material of fluidisation after atomization；Mutually build bridge between two kinds of powder and be gathered into
Grain is also grown up, and is taken out of outside machine by air draft after moisture content volatilization.
The preparation method of Instant thickening agent the most according to claim 5, is characterized in that:
Start fluid bed power supply and regulate bleed pressure 0.6～0.7Mpa；
Drive jacking switch, seal main frame；
Air register is adjusted to 2/3 position；
The automatic/hand of control panel is switched and is placed in manually, close left and right air door；
Start blower fan, after blower fan current balance type, open left and right air door, and automatic/hand switch is placed in automatically；
According to material process adjustments inlet temperature；
Regulation air quantity, observes goods fluid and is preferred to middle cylinder body visor position, then set lever；
After temperature of charge rises and mixes 10 minutes, pure water concentration and granularity regulation atomizing pressure；
Start peristaltic pump regulation hydrojet speed；
Primary sample in 30 minutes checks granular size；
After granulation, close peristaltic pump and be dried；
In dry run, observe air temperature, treat leaving air temp about 50 DEG C, stop blower fan；
Regulation aerosol is to 0 Mpa；
Automatic/hand switch is placed in manually, closes left and right air door；
Deashing for several times, then opens left and right air door；
Open jacking, discharging；
Product after shaping carries out packed, box-packed, then loading packing；
Examination and test of products warehousing after passing after packaging.
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106376935A (en) * | 2016-09-05 | 2017-02-08 | 国药集团健康产业研究院有限公司 | Thickening composition with special medical uses, and preparation method thereof |
| CN107628766A (en) * | 2017-10-23 | 2018-01-26 | 淮南舜天合成材料有限责任公司 | A kind of preparation method of curing agent for resin anchoring agent |
| CN108902915A (en) * | 2018-07-10 | 2018-11-30 | 朱辉 | A kind of Instant compound thickener |
| CN112602923A (en) * | 2020-12-09 | 2021-04-06 | 中国农业大学 | Xanthan gum compound thickener with good instant property and high viscosity and preparation method thereof |
| CN112971111A (en) * | 2021-03-05 | 2021-06-18 | 广州正广生物科技有限公司 | Instant gel composition and use thereof for anti-sticking walls during drying of a material |
| CN115067505A (en) * | 2021-07-16 | 2022-09-20 | 北京百美特生物制药有限公司 | Thickening agent and preparation method thereof |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106376935A (en) * | 2016-09-05 | 2017-02-08 | 国药集团健康产业研究院有限公司 | Thickening composition with special medical uses, and preparation method thereof |
| CN107628766A (en) * | 2017-10-23 | 2018-01-26 | 淮南舜天合成材料有限责任公司 | A kind of preparation method of curing agent for resin anchoring agent |
| CN108902915A (en) * | 2018-07-10 | 2018-11-30 | 朱辉 | A kind of Instant compound thickener |
| CN112602923A (en) * | 2020-12-09 | 2021-04-06 | 中国农业大学 | Xanthan gum compound thickener with good instant property and high viscosity and preparation method thereof |
| CN112971111A (en) * | 2021-03-05 | 2021-06-18 | 广州正广生物科技有限公司 | Instant gel composition and use thereof for anti-sticking walls during drying of a material |
| CN115067505A (en) * | 2021-07-16 | 2022-09-20 | 北京百美特生物制药有限公司 | Thickening agent and preparation method thereof |
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|---|---|
| CN105831711B (en) | 2018-09-21 |
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