CN106307449A - Preparation process of compound xanthan gum additive - Google Patents

Abstract

The invention belongs to the technical field of preparation of food additives and discloses a preparation process of a compound xanthan gum additive. The preparation process comprises the following steps: (1) preparing a yeast extract; (2) preparing kelp powder; (3) preparing mussel enzymatic hydrolysate; (4) preparing compound amino acid; (5) weighing the raw materials in parts by weight; (6) premixing; (7) mixing, and granulating; and (8) drying, and sieving. The preparation process is simple and feasible, and the prepared additive has stable performance, uniform appearance, striking delicate flavor and complete nutrition.

Description

A kind of preparation technology of xanthan gum complex additive

Technical field

The invention belongs to food additive preparing technical field, be specifically related to the preparation work of a kind of xanthan gum complex additive Skill.

Background technology

Xanthan gum, also known as Xanthan gum, HANSHENGJIAO, Xanthan Gum, is that a kind of monospore produced by false xanthomonas fermentation is many Sugar, by cabbage black rot xanthomonas campestris with carbohydrate as primary raw material, through aerobic fermentation biotechnology, cuts Disconnected 1,6-glycosidic bond, after opening side chain, at the outer heteropolysaccharide of a kind of acid born of the same parents by Isosorbide-5-Nitrae-be bonded to straight chain composition.Nineteen fifty-two by The Xanthomonas campestris pv. campestris of the north, Pi Ao Lille, United States Department of Agriculture (USDA) Illinois institute isolated, and make Caulis et Folium Brassicae capitatae carry Take thing to be converted into the water miscible outer heteropolysaccharide of acid born of the same parents and obtain.Xanthan gum is to be sent out liquor-saturated by saccharide through Xanthomonas campestris, generation The outer many pools of microorganism of born of the same parents.Due to its macromole special construction and colloid property, and there is several functions, can as emulsifying agent, Stabilizer, gelling thickener, wetting agent, film forming agent etc., be widely used in all fields of national economy.

According to the regulation of China's food hygiene law, food additive is for improving the qualities such as food color, Yi Jiwei Anticorrosion and the needs of processing technique and add the synthetic in food or natural materials.China's food additive has 23 at present Individual classification, more than 2000 kind, including acidity regulator, anticaking agents, defoamer, antioxidant, bleach, bulking agent, coloring Agent, colour fixative, enzyme preparation, flavour enhancer, nutrition enhancer, preservative, sweeting agent, thickening agent, spice etc..

Along with development and the raising of people's living standard of modern society, it is single that consumer is increasingly not content with mouthfeel Bread and cheese additive, the requirement to naturalization and nutrient laden of pursuing flavour of food products is more and more stronger.Composite food additive Taste and flavor can not be only emphasized, its health and trophism need to be more focused on.The not only science how to eat but also nutritious, is compound food One of important directions of product Development of Additives.In this context, comply with people life style in the urgent need to exploitation to change, live and save Play quickening and highlight convenient, nutrition and the diversified composite food additive of local flavor.

Summary of the invention

In order to overcome, prior art food additive preparation technology is loaded down with trivial details, formula is unreasonable, makes loaded down with trivial details, and mouthfeel is poor, property Can the defects such as unstable and nutritional labeling is the most comprehensive, the invention provides the preparation work of a kind of xanthan gum complex additive Skill.

The present invention is achieved by the following technical solution:

A kind of preparation technology of xanthan gum complex additive, it comprises the steps: that step 1) prepares yeast extract, step 2) Preparing Kelp Powder, step 3) prepares Mytilus enzymolysis solution, and step 4) prepares built amino-acid, and step 5) weighs former according to weight portion Material, step 6) premixes, step 7) mixing and pelletize, step 8) dried and screened.

Specifically, described preparation technology comprises the steps:

Step 1) prepares yeast extract: puts in purified water by beer yeast powder according to the mass ratio of 1:3, stirs, Then ultrasonic Treatment 10min, then add 85% ethanol accounting for purified water two volumes, soaking 6 hours, rotary evaporation removes second Alcohol, is then condensed into extractum, frozen drying, pulverizes and get final product；

Step 2) prepare Kelp Powder: Thallus Laminariae (Thallus Eckloniae) use water is cleaned up, then by 120 DEG C of steam treated 5min, natural cooling, dry Dry, grind into powder, to obtain final product；

Step 3) prepares Mytilus enzymolysis solution: after being cleaned by Mytilus, dries, is ground into powder, and enzymolysis obtains Mytilus enzymolysis solution；

Step 4) prepares built amino-acid: first weigh glutamic acid 5.3 g, aspartic acid 1.1 g, glycine 3.3 g, dried meat ammonia Acid 1.8 g, threonine 2.08 g, tryptophan 1.59 g, phenylalanine 0.73 g, valine 0.7 g, lysine 3.9 g, first sulfur Propylhomoserin 1.8 g, isoleucine 1.39 g, leucine 0.8 g, be placed in blender, fully mix, and obtains the mixing of a small amount of aminoacid Thing；Then weigh alanine 18.7 g, arginine 34.9 g, cysteine 9.9 g, be placed in blender, and in blender A small amount of ispol fully mixes, and obtains built amino-acid；

Step 5) weighs raw material according to weight portion: xanthan gum 1-2 part, citric acid 1-2 part, yeast extract 1-2 part, white sugar powder 2-3 part, corn starch 3-5 part, maltodextrin 3-5 part, Kelp Powder 5-9 part, Mytilus enzymolysis solution 6-10 part, built amino-acid 8-15 Part；

Step 6) premixes: mix homogeneously of xanthan gum, yeast extract and Kelp Powder being put together, obtains component A；By Fructus Citri Limoniae Acid, Mytilus enzymolysis solution and built amino-acid mix homogeneously, obtain component B；

Step 7) mixing and pelletize: first toward addition component A in container, be then sequentially added into component B, white sugar powder, corn starch, Maltodextrin, mix homogeneously, pelletize；

Step 8) dried and screened: be dried, sieve, pack and get final product.

The additive prepared according to above-mentioned preparation technology.

The beneficial effect that the present invention obtains specifically includes that

The additive preparation technology simple possible of the present invention, material combination is reasonable, and delicate flavour foot is in good taste, improves the absorption of food Utilization rate, does not contains harmful material simultaneously, has good social benefit, additionally it is possible to supplementing must aminoacid and battalion Support the effect of material.Built amino-acid can provide fresh and sweet delicious food, reduces bitterness and removes local flavor unpleasant in food, as The synergist of delicate flavour material uses；By adding appropriate xanthan gum, improve amino acid whose stability and sophistication；Yeast extracts Thing comprehensive nutrition, has strong delicate flavour and meat-like flavor, and mouthfeel alcohol profit circle melts, and aftertaste is long, share with citric acid, and its delicate flavour is more Can strengthen, have good local flavor cooperative effect with other multiple tasty agentss, perfect mellow delicate flavour can be complementarily shaped to by local flavor Sense；Freshness can be increased by enzymolysis Mytilus, strengthen mellow sense, cover the fishy smell that Mytilus enzymolysis solution distributes, improve overall mouthfeel.

Detailed description of the invention

Further illustrate the present invention below by way of specific embodiment, but the detail of embodiment is only used for explaining this Bright, it should not be construed as limited overall technical solution.

Embodiment 1

The preparation technology of a kind of xanthan gum complex additive, it comprises the steps:

Step 1) prepares yeast extract: puts in purified water by beer yeast powder according to the mass ratio of 1:3, stirs, Then ultrasonic Treatment 10min, ultrasonic frequency is 20KHz, then adds the 85%(volume ratio accounting for purified water two volumes) second Alcohol, soaks 6 hours, and rotary evaporation removes ethanol, is then condensed into extractum, frozen drying, pulverizes and get final product；

Step 2) prepare Kelp Powder: Thallus Laminariae (Thallus Eckloniae) use water is cleaned up, then by 120 DEG C of steam treated 5min, natural cooling, dry Dry, grind into powder, to obtain final product；

Step 3) prepares Mytilus enzymolysis solution: after being cleaned by Mytilus, dries to moisture less than 10wt%, so in being placed in drying baker It is ground into powder afterwards with pulverizer；Take 10g Mytilus drying powder to be placed in the clean salable glass container filling 25g water, add Enter 0.01g neutral protease (50,000 U/g) and 0.03g trypsin 50,000 U/g), put into rotor, in 53 DEG C of water bath with thermostatic control magnetic force Agitator carries out enzymolysis；Enzymolysis pH value is 8.2；Enzymolysis time is 4 hours；Enzymolysis solution is warming up to 90 DEG C keeps 15min to go out Enzyme is lived, and obtains Mytilus enzymolysis solution；

Step 4) prepares built amino-acid: first weigh glutamic acid 5.3 g, aspartic acid 1.1 g, glycine 3.3 g, dried meat ammonia Acid 1.8 g, threonine 2.08 g, tryptophan 1.59 g, phenylalanine 0.73 g, valine 0.7 g, lysine 3.9 g, first sulfur Propylhomoserin 1.8 g, isoleucine 1.39 g, leucine 0.8 g, be placed in blender, fully mix, and obtains the mixing of a small amount of aminoacid Thing；Then weigh alanine 18.7 g, arginine 34.9 g, cysteine 9.9 g, be placed in blender, and in blender A small amount of ispol fully mixes, and obtains built amino-acid；

Step 5) weighs raw material according to weight portion: xanthan gum 2 parts, citric acid 2 parts, yeast extract 2 parts, white sugar powder 3 parts, beautiful Rice starch 5 parts, maltodextrin 5 parts, Kelp Powder 9 parts, Mytilus enzymolysis solution 10 parts, built amino-acid 15 parts；

Step 6) premixes: mix homogeneously of xanthan gum, yeast extract and Kelp Powder being put together, obtains component A；By Fructus Citri Limoniae Acid, Mytilus enzymolysis solution and built amino-acid mix homogeneously, obtain component B；

Step 7) mixing and pelletize: first toward addition component A in container, be then sequentially added into component B, white sugar powder, corn starch, Maltodextrin, mix homogeneously, pelletize；

Step 8) dried and screened: be dried, sieve, pack and get final product.

Embodiment 2

The preparation technology of a kind of xanthan gum complex additive, it comprises the steps:

Step 1) prepares yeast extract: puts in purified water by beer yeast powder according to the mass ratio of 1:3, stirs, Then ultrasonic Treatment 10min, ultrasonic frequency is 20KHz, then adds the 85%(volume ratio accounting for purified water two volumes) second Alcohol, soaks 6 hours, and rotary evaporation removes ethanol, is then condensed into extractum, frozen drying, pulverizes and get final product；

Step 2) prepare Kelp Powder: Thallus Laminariae (Thallus Eckloniae) use water is cleaned up, then by 120 DEG C of steam treated 5min, natural cooling, dry Dry, grind into powder, to obtain final product；

Step 3) prepares Mytilus enzymolysis solution: after being cleaned by Mytilus, dries to moisture less than 10wt%, so in being placed in drying baker It is ground into powder afterwards with pulverizer；Take 10g Mytilus drying powder to be placed in the clean salable glass container filling 25g water, add Enter 0.01g neutral protease (50,000 U/g) and 0.03g trypsin 50,000 U/g), put into rotor, in 53 DEG C of water bath with thermostatic control magnetic force Agitator carries out enzymolysis；Enzymolysis pH value is 8.2；Enzymolysis time is 4 hours；Enzymolysis solution is warming up to 90 DEG C keeps 15min to go out Enzyme is lived, and obtains Mytilus enzymolysis solution；

Step 4) prepares built amino-acid: first weigh glutamic acid 5.3 g, aspartic acid 1.1 g, glycine 3.3 g, dried meat ammonia Acid 1.8 g, threonine 2.08 g, tryptophan 1.59 g, phenylalanine 0.73 g, valine 0.7 g, lysine 3.9 g, first sulfur Propylhomoserin 1.8 g, isoleucine 1.39 g, leucine 0.8 g, be placed in blender, fully mix, and obtains the mixing of a small amount of aminoacid Thing；Then weigh alanine 18.7 g, arginine 34.9 g, cysteine 9.9 g, be placed in blender, and in blender A small amount of ispol fully mixes, and obtains built amino-acid；

Step 5) weighs raw material according to weight portion: xanthan gum 1 part, citric acid 1 part, yeast extract 1 part, white sugar powder 2 parts, beautiful Rice starch 3 parts, maltodextrin 3 parts, Kelp Powder 5 parts, Mytilus enzymolysis solution 6 parts, built amino-acid 8 parts；

Step 6) premixes: mix homogeneously of xanthan gum, yeast extract and Kelp Powder being put together, obtains component A；By Fructus Citri Limoniae Acid, Mytilus enzymolysis solution and built amino-acid mix homogeneously, obtain component B；

Step 7) mixing and pelletize: first toward addition component A in container, be then sequentially added into component B, white sugar powder, corn starch, Maltodextrin, mix homogeneously, pelletize；

Step 8) dried and screened: be dried, sieve, pack and get final product.

Embodiment 2 prepare additive can in less than 25 DEG C, shady and cool place store 12 months, outward appearance homogenizing, delicate flavour is prominent, freshness It is approximately 3 times of monosodium glutamate；Sea food flavor is obvious, coordination；Entrance voluptuousness is natural, plentiful；Can be widely applied to food and increase fresh, seasoning, Nutrition is more comprehensive.

Identical two chaffy dish soup bodies will be simultaneously introduced with the flavouring agent without additive containing additive of the present invention In, after steaming and decocting 30min, the chaffy dish soup body containing additive of the present invention, fragrance is obvious all the more, and boils more fragrant and more fragrant, delicate flavour and Comprehensive rich in taste, and a group without additive, fragrance is few, and delicate flavour reduces substantially, and mouthfeel is poor.

Above in association with specific embodiment, invention has been described, it will be appreciated by those skilled in the art that this A little descriptions are all exemplary, are not limiting the scope of the invention.Those skilled in the art can be according to the present invention Spirit and principle the present invention is made various variants and modifications, these variants and modifications are also within the scope of the invention.

Claims (3)

1. a preparation technology for xanthan gum complex additive, it comprises the steps: that step 1) prepares yeast extract, step 2) preparing Kelp Powder, step 3) prepares Mytilus enzymolysis solution, and step 4) prepares built amino-acid, and step 5) weighs former according to weight portion Material, step 6) premixes, step 7) mixing and pelletize, step 8) dried and screened.

Preparation technology the most according to claim 1, it is characterised in that described preparation technology comprises the steps:

Step 1) prepares yeast extract: puts in purified water by beer yeast powder according to the mass ratio of 1:3, stirs, Then ultrasonic Treatment 10min, then add 85% ethanol accounting for purified water two volumes, soaking 6 hours, rotary evaporation removes second Alcohol, is then condensed into extractum, frozen drying, pulverizes and get final product；

Step 2) prepare Kelp Powder: Thallus Laminariae (Thallus Eckloniae) use water is cleaned up, then by 120 DEG C of steam treated 5min, natural cooling, dry Dry, grind into powder, to obtain final product；

Step 3) prepares Mytilus enzymolysis solution: after being cleaned by Mytilus, dries, is ground into powder, and enzymolysis obtains Mytilus enzymolysis solution；

Step 4) prepares built amino-acid: first weigh glutamic acid 5.3 g, aspartic acid 1.1 g, glycine 3.3 g, dried meat ammonia Acid 1.8 g, threonine 2.08 g, tryptophan 1.59 g, phenylalanine 0.73 g, valine 0.7 g, lysine 3.9 g, first sulfur Propylhomoserin 1.8 g, isoleucine 1.39 g, leucine 0.8 g, be placed in blender, fully mix, and obtains the mixing of a small amount of aminoacid Thing；Then weigh alanine 18.7 g, arginine 34.9 g, cysteine 9.9 g, be placed in blender, and in blender A small amount of ispol fully mixes, and obtains built amino-acid；

Step 5) weighs raw material according to weight portion: xanthan gum 1-2 part, citric acid 1-2 part, yeast extract 1-2 part, white sugar powder 2-3 part, corn starch 3-5 part, maltodextrin 3-5 part, Kelp Powder 5-9 part, Mytilus enzymolysis solution 6-10 part, built amino-acid 8-15 Part；

Step 6) premixes: mix homogeneously of xanthan gum, yeast extract and Kelp Powder being put together, obtains component A；By Fructus Citri Limoniae Acid, Mytilus enzymolysis solution and built amino-acid mix homogeneously, obtain component B；

Step 7) mixing and pelletize: first toward addition component A in container, be then sequentially added into component B, white sugar powder, corn starch, Maltodextrin, mix homogeneously, pelletize；

Step 8) dried and screened: be dried, sieve, pack and get final product.

3. the additive prepared according to the preparation technology described in claim 1-2.