CN106755194A - A kind of preparation technology of ultra-low viscosity guar gum - Google Patents
A kind of preparation technology of ultra-low viscosity guar gum Download PDFInfo
- Publication number
- CN106755194A CN106755194A CN201611137529.3A CN201611137529A CN106755194A CN 106755194 A CN106755194 A CN 106755194A CN 201611137529 A CN201611137529 A CN 201611137529A CN 106755194 A CN106755194 A CN 106755194A
- Authority
- CN
- China
- Prior art keywords
- guar gum
- guar
- drying
- splits
- ultra
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Links
- 229920002907 Guar gum Polymers 0.000 title claims abstract description 34
- 239000000665 guar gum Substances 0.000 title claims abstract description 34
- 229960002154 guar gum Drugs 0.000 title claims abstract description 34
- 235000010417 guar gum Nutrition 0.000 title claims abstract description 34
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 238000001035 drying Methods 0.000 claims abstract description 22
- 244000303965 Cyamopsis psoralioides Species 0.000 claims abstract description 17
- 238000000034 method Methods 0.000 claims abstract description 12
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 11
- 244000007835 Cyamopsis tetragonoloba Species 0.000 claims description 10
- 238000004140 cleaning Methods 0.000 claims description 10
- 150000001875 compounds Chemical class 0.000 claims description 7
- 108090000790 Enzymes Proteins 0.000 claims description 6
- 102000004190 Enzymes Human genes 0.000 claims description 6
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims description 5
- 238000000227 grinding Methods 0.000 claims description 5
- 239000012535 impurity Substances 0.000 claims description 5
- 239000002245 particle Substances 0.000 claims description 5
- 239000004302 potassium sorbate Substances 0.000 claims description 5
- 229940069338 potassium sorbate Drugs 0.000 claims description 5
- 235000010241 potassium sorbate Nutrition 0.000 claims description 5
- 238000012216 screening Methods 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 235000009508 confectionery Nutrition 0.000 claims description 2
- 125000000118 dimethyl group Chemical group [H]C([H])([H])* 0.000 claims description 2
- 229920005573 silicon-containing polymer Polymers 0.000 claims description 2
- 102100032487 Beta-mannosidase Human genes 0.000 claims 1
- 108010055059 beta-Mannosidase Proteins 0.000 claims 1
- 108010089934 carbohydrase Proteins 0.000 claims 1
- 239000000843 powder Substances 0.000 claims 1
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 238000005259 measurement Methods 0.000 description 4
- 238000004806 packaging method and process Methods 0.000 description 4
- 241000196324 Embryophyta Species 0.000 description 2
- 244000241257 Cucumis melo Species 0.000 description 1
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 1
- 108010001682 Dextranase Proteins 0.000 description 1
- -1 Radical siloxane Chemical class 0.000 description 1
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 235000013406 prebiotics Nutrition 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P19/00—Preparation of compounds containing saccharide radicals
- C12P19/14—Preparation of compounds containing saccharide radicals produced by the action of a carbohydrase (EC 3.2.x), e.g. by alpha-amylase, e.g. by cellulase, hemicellulase
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P19/00—Preparation of compounds containing saccharide radicals
- C12P19/04—Polysaccharides, i.e. compounds containing more than five saccharide radicals attached to each other by glycosidic bonds
-
- 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
Abstract
The invention discloses a kind of preparation technology of ultra-low viscosity guar gum, comprise the following steps：（1）Guar splits is cleared up；（2）It is broken；（3）Guar splits is digested；（4）Drying drying；（5）It is broken to crush.The preparation technology of the guar gum that the present invention is provided, using the mode of enzymolysis, in enzymolysis process, by adding appropriate enzymolysis accelerator, and coordinate corresponding enzymolysis process, guar gum of the viscosity in 200 300cps can be obtained, and it is preparation process economy, simple, can be with industrialized production.
Description
Technical field
The present invention relates to a kind of preparation technology of ultra-low viscosity guar gum, belong to food industrial technical field.
Background technology
Guar gum is a kind of natural plants thickener, and viscosity is generally in 8500cps（12 turns of the rotor of NDJ-1 viscosimeters 3
Speed）Left and right, because its viscosity is high, eking out a living property be not suitable for the development of the light beverage industry of high-concentration low-viscosity, ultra-low viscosity
The exploitation viscosity of guar gum is in 200-500cps（No. 3 rotating speeds of rotor 12 of NDJ-1 viscosimeters）, this problem is solved well,
The stability and palatability of system are greatly improved, ultra-low viscosity guar gum is not only good system stabilizers, be also a kind of
Fabulous natural plants prebiotics product（Water miscible dietary fiber）, will be more widely used.
At present, it is simultaneously few on the research of ultra-low viscosity guar gum, also without a kind of skill that may apply in industrial production
Art system.
The content of the invention
The technical problems to be solved by the invention are：A kind of preparation technology of ultra-low viscosity guar gum is provided.
In order to solve the above technical problems, the technical solution adopted by the present invention is：
The preparation technology of the ultra-low viscosity guar gum that the present invention is provided, comprises the following steps：
（1）Guar splits is cleared up：Guar splits is removed into the impurity such as stalk by selection by winnowing, with slice air-flow cleaning device by guar splits
Cleaning 2-3 times, obtains clean piece, then dries to moisture 15%.
（2）It is broken：The guar splits of drying is carried out into break process, the powdery of 10 mesh is obtained.
（3）Guar splits is digested：By step（2）The guar gum of 100 parts by weight is dissolved in 35-45 DEG C of warm water, adds
The potassium sorbate of 5-10 parts by weight and the citric acid of 15-20 parts by weight, stirring warm water are completely dissolved until guar gum, melon
That glue mass concentration is in 60%-80%；Then 70-80 DEG C is warmed up to, 1.5-2h is maintained；30 DEG C are rapidly cooled to, are added compound sweet
Dew dextranase enzymolysis, is then warmed up to 45-55 DEG C by temperature, keeps 3-4h, and high temperature goes out enzyme.
（4）Drying drying：Continuous drying using band drier, temperature is 80-95 DEG C, and moisture is controlled in 10-12%.
（5）It is broken to crush：Using mesh of turbine disintegrating machine precrushing particle 10 or so, into ultramicro grinding, 200 mesh are ground into
Powdery, moisture control 8-10%, then screening packaging.
Preferably, in step（3）Add compound beta-mannase that the poly- diformazan of 5-10 parts by weight is added while enzymolysis
Radical siloxane.
Beneficial effects of the present invention：
The preparation technology of the guar gum that the present invention is provided, using the mode of enzymolysis, in enzymolysis process, by adding appropriate enzyme
Solution accelerator, and coordinate corresponding enzymolysis process, guar gum of the viscosity in 200-300cps, and preparation technology mistake can be obtained
It is Cheng Jingji, simple, can be with industrialized production.
Specific embodiment
Embodiment 1
The preparation technology of the ultra-low viscosity guar gum that the present embodiment is provided, comprises the following steps：
（1）Guar splits is cleared up：Guar splits is removed into the impurity such as stalk by selection by winnowing, with slice air-flow cleaning device by guar splits
Cleaning 2 times, obtains clean piece, then dries to moisture 15%.
（2）It is broken：The guar splits of drying is carried out into break process, the powdery of 10 mesh is obtained.
（3）Guar splits is digested：By step（2）The guar gum of 100 parts by weight is dissolved in 35 DEG C of warm water, adds 5 weights
The potassium sorbate of number and the citric acid of 15 parts by weight are measured, stirring warm water is completely dissolved until guar gum, guar gum quality
Concentration is 60%%；Then 70 DEG C are warmed up to, 1.5h is maintained；30 DEG C are rapidly cooled to, compound beta-mannase enzymolysis is added, then
Temperature is warmed up to 45 DEG C, 3h is kept, high temperature goes out enzyme.
（4）Drying drying：Continuous drying using band drier, temperature is 80 DEG C, and moisture is controlled 10%.
（5）It is broken to crush：Using mesh of turbine disintegrating machine precrushing particle 10 or so, into ultramicro grinding, 200 mesh are ground into
Powdery, moisture control 8-10%, then screening packaging.
Embodiment 2
The preparation technology of the ultra-low viscosity guar gum that the present embodiment is provided, comprises the following steps：
（1）Guar splits is cleared up：Guar splits is removed into the impurity such as stalk by selection by winnowing, with slice air-flow cleaning device by guar splits
Cleaning 3 times, obtains clean piece, then dries to moisture 15%.
（2）It is broken：The guar splits of drying is carried out into break process, the powdery of 10 mesh is obtained.
（3）Guar splits is digested：By step（2）The guar gum of 100 parts by weight is dissolved in 45 DEG C of warm water, adds 10 weights
The potassium sorbate of number and the citric acid of 20 parts by weight are measured, stirring warm water is completely dissolved until guar gum, guar gum quality
Concentration is 80%；Then 80 DEG C are warmed up to, 2h is maintained；30 DEG C are rapidly cooled to, compound beta-mannase enzymolysis is added, then will
Temperature is warmed up to 55 DEG C, keeps 4h, and high temperature goes out enzyme.
（4）Drying drying：Continuous drying using band drier, temperature is 95 DEG C, and moisture is controlled 12%.
（5）It is broken to crush：Using mesh of turbine disintegrating machine precrushing particle 10 or so, into ultramicro grinding, 200 mesh are ground into
Powdery, moisture control 10%, then screening packaging.
Embodiment 3
The preparation technology of the ultra-low viscosity guar gum that the present embodiment is provided, comprises the following steps：
（1）Guar splits is cleared up：Guar splits is removed into the impurity such as stalk by selection by winnowing, with slice air-flow cleaning device by guar splits
Cleaning 3 times, obtains clean piece, then dries to moisture 15%.
（2）It is broken：The guar splits of drying is carried out into break process, the powdery of 10 mesh is obtained.
（3）Guar splits is digested：By step（2）The guar gum of 100 parts by weight is dissolved in 40 DEG C of warm water, adds 8 weights
The potassium sorbate of number and the citric acid of 18 parts by weight are measured, stirring warm water is completely dissolved until guar gum, guar gum quality
Concentration is 75%；Then 77 DEG C are warmed up to, 2h is maintained；30 DEG C are rapidly cooled to, compound beta-mannase enzymolysis is added, while plus
Enter the dimethyl silicone polymer of 5-10 parts by weight.Then temperature is warmed up to 50 DEG C, keeps 4h, high temperature goes out enzyme.
（4）Drying drying：Continuous drying using band drier, temperature is 91 DEG C, and moisture is controlled 12%.
（5）It is broken to crush：Using mesh of turbine disintegrating machine precrushing particle 10 or so, into ultramicro grinding, 200 mesh are ground into
Powdery, moisture control 8%, then screening packaging.
The concentration of the guar gum prepared to the method for above three embodiment is measured, with NDJ-1 viscosimeter 3# rotors
12 speed, measuring method according to viscosity in GB28403-2012 measuring method.
The concrete numerical value of measurement is as follows：
The average viscosity of the measurement of embodiment 1 is 324cps.
The average viscosity of the measurement of embodiment 2 is 306cps.
The average viscosity of the measurement of embodiment 3 is 248cps.
Claims (2)
1. a kind of preparation technology of ultra-low viscosity guar gum, it is characterised in that comprise the following steps：
（1）Guar splits is cleared up：Guar splits is removed into the impurity such as stalk by selection by winnowing, with slice air-flow cleaning device by guar splits
Cleaning 2-3 times, obtains clean piece, then dries to moisture 15%；
（2）It is broken：The guar splits of drying is carried out into break process, the powdery of 10 mesh is obtained；
（3）Guar splits is digested：By step（2）The guar gum of 100 parts by weight is dissolved in 35-45 DEG C of warm water, adds 5-10
The potassium sorbate of parts by weight and the citric acid of 15-20 parts by weight, stirring warm water are completely dissolved until guar gum, guar gum
Mass concentration is in 60%-80%；Then 70-80 DEG C is warmed up to, 1.5-2h is maintained；30 DEG C are rapidly cooled to, add compound sweet dew to gather
Carbohydrase is digested, and temperature then is warmed up into 45-55 DEG C, keeps 3-4h, and high temperature goes out enzyme；
（4）Drying drying：Continuous drying using band drier, temperature is 80-95 DEG C, and moisture is controlled in 10-12%；
（5）It is broken to crush：Using mesh of turbine disintegrating machine precrushing particle 10 or so, into ultramicro grinding, the powder of 200 mesh is ground into
Shape, moisture control 8-10%, then screening is packed.
2. the preparation technology of ultra-low viscosity guar gum according to claim 1, it is characterised in that step（3）Add compound
The dimethyl silicone polymer of 5-10 parts by weight is added while mannase is digested.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611137529.3A CN106755194A (en) | 2016-12-12 | 2016-12-12 | A kind of preparation technology of ultra-low viscosity guar gum |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611137529.3A CN106755194A (en) | 2016-12-12 | 2016-12-12 | A kind of preparation technology of ultra-low viscosity guar gum |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106755194A true CN106755194A (en) | 2017-05-31 |
Family
ID=58879864
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611137529.3A Pending CN106755194A (en) | 2016-12-12 | 2016-12-12 | A kind of preparation technology of ultra-low viscosity guar gum |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106755194A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2010151020A3 (en) * | 2009-06-25 | 2011-05-19 | (주)차바이오앤디오스텍 | Fast-dissolving oral film for effectively concealing unpleasant tastes |
| CN105861595A (en) * | 2016-06-30 | 2016-08-17 | 青州荣美尔生物科技有限公司 | Method for quickly preparing galactomannan using guar gum |
-
2016
- 2016-12-12 CN CN201611137529.3A patent/CN106755194A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2010151020A3 (en) * | 2009-06-25 | 2011-05-19 | (주)차바이오앤디오스텍 | Fast-dissolving oral film for effectively concealing unpleasant tastes |
| CN105861595A (en) * | 2016-06-30 | 2016-08-17 | 青州荣美尔生物科技有限公司 | Method for quickly preparing galactomannan using guar gum |
Non-Patent Citations (1)
| Title |
|---|
| 王丽伟等: "瓜尔胶低分子量化降解条件研究", 《油田化学》 * |
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|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
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| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170531 |
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| WD01 | Invention patent application deemed withdrawn after publication |