CN107518235B - 一种悬浮焦磷酸铁生产方法 - Google Patents
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- CADNYOZXMIKYPR-UHFFFAOYSA-B ferric pyrophosphate Chemical compound [Fe+3].[Fe+3].[Fe+3].[Fe+3].[O-]P([O-])(=O)OP([O-])([O-])=O.[O-]P([O-])(=O)OP([O-])([O-])=O.[O-]P([O-])(=O)OP([O-])([O-])=O CADNYOZXMIKYPR-UHFFFAOYSA-B 0.000 title claims abstract description 45
- 235000007144 ferric diphosphate Nutrition 0.000 title claims abstract description 44
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- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims abstract description 8
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/16—Inorganic salts, minerals or trace elements
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
本发明公开了一种悬浮焦磷酸铁生产方法，涉及焦磷酸铁生产技术领域，该方法为通过微胶囊化技术对普通焦磷酸铁进行乳化修饰处理，具体包括如下步骤：(1)将超微粉碎的普通焦磷酸铁或未烘干的普通焦磷酸铁湿料与海藻酸钠、单硬脂酸甘油酯、酶解大豆卵磷脂配成80℃以上混悬液，经高速剪切、均质进行乳化得到混合乳液；(2)对乳液进行喷雾干燥，进风温度160～190℃，出风温度80～95℃，喷雾干燥后的粉体经筛分，即得到目标产品。本发明通过乳化均质喷雾的微胶囊化方法对普通焦磷酸铁进行乳化修饰处理，使得焦磷酸铁用于饮料铁元素的强化不会产生沉淀，同时便于储存和运输，故而在饮料类食品生产过程中，加工性能大大提高。
Description
技术领域
本发明涉及焦磷酸铁生产技术领域，具体涉及一种悬浮焦磷酸铁生产方法。
背景技术
铁是人体内必需的微量元素之一，它在人体中的含量虽低，但是对人体的生理活动起着至关重要的作用，如它是构成人体血红蛋白的主要成分，它跟人体的免疫系统息息相关等，所以人体不能缺少铁；补充铁，除了通过饮食摄取外，还可以吃一些强化铁元素的营养食品。
可溶性铁盐用于饮料类食品，有铁腥味影响味觉，焦磷酸铁则因为其不含铁腥味，而广泛应用于食品添加剂，适用于面粉、饼干、面包、干混奶粉、米粉、豆奶粉等产品；在国外还将其用于婴幼儿配方食品、保健食品、方便食品和功能性果汁饮料等产品中，用以补充人体所需的铁元素。
普通焦磷酸铁用于饮料铁元素的强化，很快会产生沉淀。现有专利文献提供了一种焦磷酸铁组合物(CN104220368B)，是一种能够悬浮于液体中的不溶性铁盐，具体做法为：焦磷酸铁粉末利用湿式磨碎机进行湿式粉碎，再与聚氧乙烯脱水山梨酯脂肪酸酯、甘油脂肪酸酯、酶分解卵磷脂等物质进行分散均化处理，以得到的焦磷酸铁组合物分散液，再与目标产品混合即可。
但是该方法所述的焦磷酸铁组合物是一种分散液，需要及时与目标产品进行混合，否则焦磷酸铁在分散液中依然会产生沉淀，不利于储存和运输，不利于后期加工应用。
发明内容
本发明提供一种悬浮焦磷酸铁生产方法，以解决现有技术存在的不利于储存和运输、不利于后期加工应用的技术问题。
为解决上述问题，本发明采用的技术方案如下：
一种悬浮焦磷酸铁生产方法，该方法为通过微胶囊化技术对普通焦磷酸铁进行乳化修饰处理，具体包括如下步骤：
(1)将超微粉碎的普通焦磷酸铁或未烘干的普通焦磷酸铁湿料与海藻酸钠、单硬脂酸甘油酯、酶解大豆卵磷脂配成80℃以上混悬液，经高速剪切、均质进行乳化得到混合乳液；
(2)对乳液进行喷雾干燥，进风温度160～190℃，出风温度80～95℃，喷雾干燥后的粉体经筛分，即得到目标产品。
作为优选地，步骤(1)中，配制的混悬液或混合乳液的pH值范围调整为2.0～5.0。
作为优选地，混悬液中的固体质分别由以下质量百分比的组分组成：普通焦磷酸铁60～98％、海藻酸钠1～35％、单硬脂酸甘油酯0.9～8％、酶解大豆卵磷脂0.1～1％。
作为优选地，步骤(2)中，喷雾干燥后的粉体筛分规格为40～100目，。
作为优选地，喷雾干燥后的粉体干燥失重≤6％。
综上所述，由于采用了上述技术方案，本发明的有益效果是：
本发明通过乳化均质喷雾的微胶囊化方法对普通焦磷酸铁进行乳化修饰处理，单硬脂酸甘油酯具有乳化效果，海藻酸钠的水溶液具有较高的黏度，具有增稠、稳定、乳化效果，改进后的焦磷酸铁悬浮性良好，焦磷酸铁在体系中能够永久保持均匀分布，用于饮料铁元素的强化，还不会产生沉淀，同时便于储存和运输，故而在饮料类食品生产过程中，加工性能大大提高。
具体实施方式
本说明书中公开的所有特征，除了互相排斥的特征和/或步骤以外，均可以以任何方式组合。
实施例1
在400Kg80℃以上纯化水中投入100Kg超微粉碎的焦磷酸铁，15Kg海藻酸钠，5Kg单硬脂酸甘油酯，0.5Kg酶解大豆卵磷脂配成混悬液经高速剪切、均质；对乳液进行喷雾干燥，进风温度170℃，出风温度85℃，喷雾干燥后的粉体经100目筛分。
将普通焦磷酸铁与本实施例改进的焦磷酸铁分别配成10％溶液，装入100ml量筒中，静置24小时，用目测法判断由沉淀产生的上清液与着色部分界面高度。结果如表1所示。
实施例2
在400Kg80℃以上纯化水中投入200Kg未烘干的焦磷酸铁湿料，20Kg海藻酸钠，6Kg单硬脂酸甘油酯，0.8Kg酶解大豆卵磷脂配成混悬液，pH值范围调整为2.0～5.0，经高速剪切、均质；对乳液进行喷雾干燥，进风温度170℃，出风温度85℃，喷雾干燥后的粉体经100目筛分。
将普通焦磷酸铁与本实施例改进的焦磷酸铁分别配成10％溶液，装入100ml量筒中，静置24小时，用目测法判断由沉淀产生的上清液与着色部分界面高度。结果如表1所示。
| 普通焦磷酸铁 | 实施例1改进的焦磷酸铁 | 实施例2改进的焦磷酸铁 |
| 界面在20以下 | 界面不存在 | 界面不存在 |
表1普通焦磷酸铁与改进的焦磷酸铁水中稳定性结果。
Claims (1)
1.一种悬浮焦磷酸铁生产方法，其特征在于：该方法为通过微胶囊化技术对普通焦磷酸铁进行乳化修饰处理，具体包括如下步骤：
(1)将超微粉碎的普通焦磷酸铁或未烘干的普通焦磷酸铁湿料与海藻酸钠、单硬脂酸甘油酯、酶解大豆卵磷脂配成80℃以上混悬液，经高速剪切、均质进行乳化得到混合乳液，配制的混悬液或混合乳液的pH值范围调整为2.0～5.0，混悬液中的固体质分别由以下质量百分比的组分组成：普通焦磷酸铁60～98％、海藻酸钠1～35％、单硬脂酸甘油酯0.9～8％、酶解大豆卵磷脂0.1～1％；
(2)对乳液进行喷雾干燥，进风温度160～190℃，出风温度80～95℃，喷雾干燥后的粉体经筛分，即得到目标产品；
步骤(2)中，喷雾干燥后的粉体筛分规格为40～100目；
喷雾干燥后的粉体干燥失重≤6％。
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101347246A (zh) * | 2007-07-18 | 2009-01-21 | 上海励成食品工业有限公司 | 用于食品的矿物质添加剂及其制备方法和应用 |
| CN101791284A (zh) * | 2010-03-31 | 2010-08-04 | 广东拉芳日化有限公司 | 功能性微胶囊制备方法 |
| CN104082754A (zh) * | 2014-06-11 | 2014-10-08 | 南通昊友食品添加剂有限公司 | 一种焦磷酸铁的生产方法 |
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| CN101347246A (zh) * | 2007-07-18 | 2009-01-21 | 上海励成食品工业有限公司 | 用于食品的矿物质添加剂及其制备方法和应用 |
| CN101791284A (zh) * | 2010-03-31 | 2010-08-04 | 广东拉芳日化有限公司 | 功能性微胶囊制备方法 |
| CN104082754A (zh) * | 2014-06-11 | 2014-10-08 | 南通昊友食品添加剂有限公司 | 一种焦磷酸铁的生产方法 |
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